Canning2
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
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
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. salt to each quart jar. Put
on cap,screwing band firmly tight .
Water-bath 180 mins.
Pressure cooker 40 mins.
10 lbs pounds
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. salt to each quart jar. Put
on cap,screwing band firmly tight .
Water-bath 180 mins.
Pressure cooker 40 mins.
10 lbs 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. must be put through a food
grinder if you want- use 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. pint jars.
Makes about 3 1/2 pints
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. must be put through a food
grinder if you want- use 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. pint jars.
Makes about 3 1/2 pints
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 it.Cover 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 and put on cap and band
firmly-tight
Boiling Warwe -180 mins.
Pressure cooker 45 mins.
10 pounds
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 it.Cover 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 and put on cap and band
firmly-tight
Boiling Warwe -180 mins.
Pressure cooker 45 mins.
10 pounds
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 head space.Adjust two-piece
caps.
Process 20 minutes in a boiling-water
canner.
Yield about 6 half-pints
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 head space.Adjust two-piece
caps.
Process 20 minutes in a boiling-water
canner.
Yield about 6 half-pints
Beans-Snap
Raw pack-
Shell and wash beans. Pack raw beans
into clean jars. For small-type beans, fill
to 1" of top of jar for 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.salt 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
Raw pack-
Shell and wash beans. Pack raw beans
into clean jars. For small-type beans, fill
to 1" of top of jar for 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.salt 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
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.
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.
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
50% water
50% vinegar
Bring to a boil.
Add to each jar of peppers:
Pinch of dill
1 tsp. salt
1 tsp. olive oil
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 head space. 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.
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 head space. 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.
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 tender but not brown, pack still hot
peppers tightly into jar leaving 1/2 inch
headroom.
Meanwhile heat 1 cup E VO (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.
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 tender but not brown, pack still hot
peppers tightly into jar leaving 1/2 inch
headroom.
Meanwhile heat 1 cup E VO (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.
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.
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.
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
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
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distributed without profitor monetary
gain to those who have expressed an
interest in viewing the material for
research and educational purposes.This
is in accordance with Title17 U. S. C.
section 107.Reprinted under the Fair
Use doctrine of international
copyrightlaw.http://www4. law.cornell.
edu/uscode/17/107.htmlNon-profit/Teac
hing /Educational.
distributed without profitor monetary
gain to those who have expressed an
interest in viewing the material for
research and educational purposes.This
is in accordance with Title17 U. S. C.
section 107.Reprinted under the Fair
Use doctrine of international
copyrightlaw.http://www4. law.cornell.
edu/uscode/17/107.htmlNon-profit/Teac
hing /Educational.
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Canning is work but the rewards
are great. If you want food to
taste good make it yourself. You'll
be surprised at the taste.
Stocking-up, preserving,
homemade food, healthy.
.Good Luck
are great. If you want food to
taste good make it yourself. You'll
be surprised at the taste.
Stocking-up, preserving,
homemade food, healthy.
.Good Luck
| alternatives-by-t-j.com |
| canning |
