Page Title Canning

Canning

Food preserving
Canning
Stocking Up
Recipes

Asparagus Soup

The tough part of asparagus may be used.
Cook in water to cover them.
When soft, press through a sieve. Pack into a
clean canning jar, add 1 tsp. of saltto each
quart jar. Put on cap,screwing band firmly -
tight .
Water-bath 180 mins.
Pressure cooker 40 mins.
10 lbs pounds

Notes
Altitudes Above Sea Level:
time must be increased when boiling water
bath is used at an altitude of 1000 feet or
more. For each 1000 feet above sea level,
add 1 minute to the processing time,if the
time called for is 20 minutes or less. If
processing time called for more than 20
minutes, add 2 minutes for each 1,000 feet.

Chicken Soup Stock

Bony pieces as back,neck feet wings or your
choice to be used. Cover with water and
allow to simmer for several hours.
Seasonings such as celery onion may be
added. Simmer until you can remove meat
from bones,cooking down until the flavor you
want is present. Remove onions and celery.
Pour into jars and put cap and screw band
on.
Note :
You may leave the veg. and meat in stock
and also add for each gallon of stock 1/4 or
1/2 pound of rice. ( Wash rice first and drain
itCover rice and boil for 20 mins- Drain rice
again and fill clean canning jars 1/3 full of hot
rice. Add soup stock to with 1 inch of top of
jar. put on cap and band firmly-tight
Boiling Warwe -180 mins.
Pressure cooker 45 mins.
10 pounds

Beet Relish
12 cooked medium beets (fresh or canned)
1 medium onion , peeled and chopped
2 cups finely chopped cabbage
1 sweet pepper, seeded and finely chopped
1 & 1/2 tsp. salt
3/4 cup sugar
1 & 1/2 cups vinegar
2 tbsp. prepared horseradish
The vegs. make be put through a food
grinder if you want- using Coarse knife.
Combine all ingredients into a large
saucepan. Bring to a boil, then reduce heat
and simmer about 15 minutes, stirring
frequently. Ladle into hot sterilized jars,adjust
lids, and process in boiling water bath for 10
mins. for pint jars. Makes about 3 1/2 pints.

BRINE for CANNING HOT PEPPERS
50% water
50% vinegar
Bring to a boil.
Add to each jar of peppers:
Pinch of dill
1 tsp. salt
1 tsp. olive oil

DILLED ZUCCHINI PICKLES
8 med. zucchini (no bigger than 12 inches
long)
1/2 c. salt (canning or pickling salt)
6 c. 5% vinegar
2 c. water
4 c. sugar
4 tsp. mustard seed
2 tsp. celery seed
8 cloves garlic
8 dill heads
Sm. slice hot pepper for each jar
1 grape leaf for each jar
Cut zucchini in 1 1/2 x 4 inch strips. Add salt
and cover with water. Let stand 2 hours.
Drain. (You can rinse in very cold water if on a
salt-free diet.) Drain well. Put garlic in bottom
of jar.
In a stainless steel or enamel pan, mix
vinegar, sugar, water, mustard and celery
seed. A small slice of hot pepper is optional.
Bring to boil, cut heat down, simmer 5
minutes. Stand strips of zucchini up in pint
jars. Put dill and grape leaves on top. Pour
hot liquid over zucchini spears. Leave 1/2
inch head space. Seal process, 15 minutes
in hot water bath.
You do not have to do this if you keep all your
jars and lids in boiling water just prior to use.
But if you do, only bring to boil and turn off
heat. Let stand in hot water 15 minutes. Then
REMOVE

Beans-Snap
Raw pack-
Shell and wash beans.Pack raw beans into
clean jars. For small-type beans, fill to 1" of
top of jarfor pints and 1&1/2 " for quarts:
for large beans fill to 3/4 "of top for pints and
1&1/4 " for quarts. Beans should Not be
pressed or shaken down. Add 1//2 tsp. salt to
pints and 1 Tbsp. to quarts. Fill jar to 1/2 " of
top with Boiling water. Adjust jar lids.
Process in pressure canner
pints 40 mins.
Quarts 50 mins. (Both 10 lbs.)

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Apricot-Pineapple Jam

12 cups apricots
1/4 cup lemon juice
4 cups sugar
1 20 ounce can crushed pineapple with juice
(you can also add an extra 20 ounce can of
DRAINED crushed pineapple)
Clean apricots; cut off any blemishes.
Cut in half; pit; cut into quarters or eighths
into stock pot.
Add pineapple and lemon juice.
Start with 4 cups of sugar; add extra TO
TASTE.
Cook for 2 hours at a simmer; then boil for an
extra 30 minutes.
STIRRING SO JAM DOES NOT BURN.
Have canning jars in pan of hot water (lids &
rings too), but do not boil.
Ladle into hot 1/2 pint or pint jars, set into
canning pot.
Process in water bath canner for 20 minutes.
Cool 12-24 hours and test seal.

Hamburger Pickles
1 gal. cucumbers
1 gal. cold water
1 c. salt
1 Tbsp. alum
Syrup:
1 pt. vinegar
1 pt. water
6 c. sugar
1 stick cinnamon
1 Tbsp. whole allspice
1 Tbsp. celery seed
1 Tbsp. whole cloves
Slice thin pickles.
Make brine of water and salt.
Let stand 3 to 4 days.
Drain; wash pickles 4 or 5 times in cold
water. Be sure to wash off all salt or they
won't be crisp.
Take alum and enough water to cover and
boil for 10 minutes.
Drain.
Make syrup.
Put spices in a bag.
Boil pickles, syrup and spice bag until
pickles are transparent in color.
Put in jars and seal.

Hot Pickled Okra
3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like
it real hot, increase number of peppers)
Carefully trim stems off okra, being careful
not to cut the pod; set aside.
Combine water, vinegar, salt and dill seed;
bring to a boil.
Pack okra into hot jars, leaving 1/4 inch head
space.
Put 1 garlic clove and on-half pepper (or
more) into each jar.
Ladle hot liquid over okra, leaving 1/4 inch
headspace.
Remove air bubbles.
Adjust two piece caps.
Process 15 minutes in boiling water canner.
Yield: about 4 pints.
Note: when cutting and seeding hot peppers
wear rubber gloves.

Tomato Preserves
1 1/2 quarts peeled, small, yellow, green or
red tomatoes (about 2 lbs.)
1 tablespoon mixed pickling spices
1 (1/2 inch) piece of ginger root
4 cups sugar
1 cup thinly slicked lemons (about 2 medium)
3/4 cup water
Wash and drain tomatoes.
Do not core tomatoes.
Tie spices and ginger root in a bag.
Combine spice bag, sugar, lemon and water
in a large saucepan.
Simmer 15 minutes.
Add tomatoes; cook gently until tomatoes
become transparent, stirring frequently to
prevent sticking.
Remove from heat.
Cover and let stand 12-18 hours in a cool
place.
Remove spice bag.
Remove tomatoes and lemon from syrup.
Boil syrup 2-3 minutes or longer to thicken.
Return tomatoes and lemon to syrup; boil 1
minute.
Remove from heat.
Skim foam if necessary.
Ladle hot preserves into hot jars, leaving 1/4
inch headspace.
Adjust two-piece caps.
Process 20 minutes in a boiling-water
canner.
Yield about 6 half-pints

CANNING HOT PEPPERS

Categories : Vegetables Hot Amount
Measure Ingredient
2 c Hot peppers,
Olive oil, extra virgin
1 Garlic clove, chopped
6 Drops lemon juice
Hot Peppers
Turn them into hot pimentos. Split and
remove seeds and veins and stems, Saute'
with garlic in extra virgin olive oil until tenter
but not brown, pack still hot peppers tightly
into jar leaving 1/2 inch headroom.
Meanwhile heat 1 cup E V olive oil in sauce
pan to 300 degrees, using a pointed knife
pierce a hole down the center of the peppers
to the bottom of the jar, pour the hot oil into
this hole a little at a time to avoid boil over, fill
the jar to 1/4 inch from the top slowly. Wipe
the jar top and sides with a paper towel and
apply the cap tightly.
No further processing is needed. The jarred
product is shelf stable (check for the
requisite depressed lid). Be sure to sterilize
the lid at the very least, the hot oil will sterilize
the jar and peppers.

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