ABeginners
Guide
to
Home
Canning
&
Food
Preserving:
Recipes,
Jams,
Marmalades,
Jellies,
Chutneys,
Relishes
Plus
More…
B
y
M
el
J
e
ffr
e
ys
©
2013
M
el
J
e
ffr
e
ys
Table
of
Contents
C
opyr
i
gh
t
Pr
e
f
ace
In
t
rodu
cti
on
H
i
s
t
ory
of
Food
Pr
e
s
e
rv
ati
on
D
e
f
i
n
iti
on
of
Pr
e
s
e
rv
ati
on
M
et
hods
Food
S
a
f
et
y
Sour
ci
ng
T
oo
l
s,
E
qu
i
p
me
n
t
,
a
nd
Food
Ca
nn
i
ng
Wate
r
Bat
h
Ca
nn
i
ng
D
etail
s
Pr
e
ssur
e
Ca
nn
i
ng
D
etail
s
Pr
e
s
e
rv
e
s
Infor
mati
on
J
ellie
s
M
a
r
mala
d
e
J
am
C
ons
e
rv
e
s
B
u
tte
rs
C
h
ee
s
e
s
P
ic
k
li
ng
Infor
mati
on
Reci
p
e
s
Fru
it
s
Fru
it
Ju
ice
s
Fru
it
J
am
Fru
it
J
ellie
s
Fru
it
B
u
tte
rs
Fru
it
M
a
r
mala
d
e
s
Fru
it
C
hu
t
n
e
ys
V
e
g
eta
b
le
s
Reli
sh
e
s
P
ic
k
le
s
M
eat
,
F
i
sh
a
nd
Pou
lt
ry
C
on
cl
us
i
on
Copyright
All rights reserved.
This bookmaynot be reproduced inanyform, inwhole or inpart, without writtenpermissionfrom
the author.
Preface
It is an undeniable pleasure for the modern individual to look at the work accomplished by his or her
own hands with a sense of pride and ownership. While humans will no longer generally starve to
death if we don’t preserve food at home (as we once would have done) we still enjoy the self-
reliance that doingso brings.
Also, withthe wide varietyof food-borne illnesses, allergies, and intolerances, knowingexactlywhat
is inour food, and how it was grownand prepared, gives manya peace of mind that is unquantifiable.
With the author’s personal experience combined with that of other experienced home canners (for
lack of a better term!) we bring to you over one hundred years of knowledge, wisdom, and insight.
This information combined with up to date equipment and methodology data will be of great service
to boththe novice and experienced food preservationist.
The appeal of a back-to-nature movement or even economic strife can open a person up to developing
forgotten skills. For trial folks and the run of the mill home economist alike, preserving food in the
home canbringabout a trial sense of security.
Youmayalso want to visit us at our blog
or at
Other books youmayenjoybythe Author Include:
Introduction
Whether you are new to food preservation in the home, or are an old hand at it, this book will serve
you well. The short history of the subject may provide a greater understanding of how various
methods came to be used. Food safety, our highest priority, is also addressed trial in the book.
Sources for tools, equipment, and food may introduce you to a new shop, or motivate you to explore
your nearest farmers market. You may also decide to start a small container garden, or expand what
youalreadyhave.
Additional information, such as adjustments for altitude and how to decide which method is right for
you and the end product you wish to achieve is also provided in the first sections of this book. The
tables provided assume you are at or near sea level. If this is not so, be sure to follow the
recommended changes noted so that youand your preserved food remainsafe.
As with any science and what is cooking if not a science? New discoveries may show a need to
adjust a process or recipe. Whether you are a novice who just planted his or her first tomatoes in an
old wine cask out on the balcony, or an experienced homesteader with antique Mason jars, it is
important to keep abreast of new information regarding food safety. You might also find a new recipe
to try out.
When the work is done, and tools are cleaned and put away for the next year’s harvest, you can look
uponyour workwitha well-deserved sense of accomplishment.
History
of
Food
Preservation
The need for food preservation has existed for as long as people have. It has not, however, always
been as foolproof as the options available today. To be sure, the road to developing safe, predictable
methods of preserving foods is littered with illness, worthless food, and even death. Thankfully, we
get to reap the knowledge learned in the past. And if we use this information wisely, we can trial
repeatingthose mistakes.
Most areas of our world cannot be harvested all year. Nor is it wise to hunt all year even if your
chosen prey is available. So, how do we feed ourselves in the “off-season”? We must prepare for
these times, as they are most certainly coming. Food planning became more than going over the hill to
see if the berrybushes were ripe yet.
Over time people developed ways of preserving food.
Dehydration, it was found, eliminated the moisture content of meats, fruits, herbs, and vegetables.
This moisture was, in part, the cause of these foods to rot. Thinly sliced and hung or laid out in the
sunto drywas the simplest means of food preservation.
Salting, brining, and smoking followed. All of these methods were inexpensive and simple enough
that eachhousehold was able to care for its ownneeds.
As science progressed, bacteria and enzymes, and their effects on foods were discovered;
preventions were learned. If food was brought up to a certain temperature, and then sealed in air and
moisture resistant containers, removing any air in the container during the process, it could be stored
for great periods of time. “Canning,” as this convenience was known, was invented.
Following World War II, as the electrical grid came to even the furthest out-lying farms and ranches,
and prices for various metals came down with the increase of industrialization, freezing food became
a reliable method of food preservation.
Although the canning process is the most labor intensive procedure, all methods promote a sense of
pride, accomplishment, and self-reliance. There’s nothing like opening the pantry or freezer door on a
frigid winter’s day, where the snow – already up to the window sills – is coming down so hard you
can’t see your mailbox, and finding row upon row of neatly labeled produce and meats and
rememberingonce againthat if the trial ended outside your door, your familywould still eat well.
Definition
of
Preservation
Methods
Canning – Processing food in airtight containers for preservation. This process uses containers made
of aluminum, tin, or glass. Hot food is packed into the container and sealed either under pressure or a
boilingwater bath.
Dehydration – Simply put, removing the water from food products for preservation. In early history,
food was thinly sliced and placed on flat rocks in the sun to dry. Later, as people became less
nomadic, racks were built for hanginglong, thinslices of meat, thinkof jerky.
Commercially purchased dehydrators utilize mesh screens for racks, and electric fans to continually
pull air across the food. The mesh screens allow the air to reach both sides of the food, while the fan
speeds the process. Bacteria must have moisture to grow and multiply. Eliminating the moisture in
food eliminates the bacteria that cause spoilage.
Dry-Salting – This process draws moisture from food using a great deal of salt. This moisture
dissolves the salt into trial, which inhibits the growth of micro-organisms. Only small or thin foods
can be preserved this way. Small fish are often preserved in this manner. Done properly, fish can then
be refrigerated for as longas two years.
Fermentation – Although very similar to brining, fermentation requires very exacting measurements
of salt, vinegar, and temperature. Caused by benign micro-organisms interacting with salt brine, they
convert vegetable sugars into acids.
Dill pickles are made in this method, which can take three to six weeks to prepare. If processed
(usingpressure canning) followingthe fermentationperiod, these foods canbe kept indefinitely.
Freezing – Placing protected food in an environment that keeps it at 0
o
F [-18
o
C]. This method of food
preservation is the easiest. It also keeps most foods closest to their original form. Not including the
original investment in the actual appliance, freezing is a very economical way of preserving food. A
quick blanch to halt enzyme production, and protection fromthe frigid, dry air is all that is required in
preparation.
Jelling – Preserving with sugar seems to be a contradiction in terms. It is true that micro-organisms
thrive on weak sugar solution. In a strong concentration sugar has a dehydrating effect, similar to that
of salt, inhibitingthe development of micro-organisms.
When pectin is added, the fruit being preserved gels, or jellies. Jellies, jams, marmalades, and
preserves are all made with similar processes. They are then put in sterile containers, sealed with
paraffin, and stored in a cool, dry environment. Only trial butters, cheeses, and preserves of whole
fruit pieces should instead be water bathprocessed.
Irradiation – Although not available to the in-home food preserver, this method of preservation is
being utilized more frequently as the technology improves. In its simplest definition, food is exposed
to a dose of ionizingradiation.
The dose of radiation and time of exposure varies. This process works by damaging the microbe’s
DNA insucha wayas it is unable to repair it. Whenthis occurs, the microbe cannot mature, nor canit
process cell division, its method of reproduction. If the dosage is high enough, the microbe is killed
outright.
Although the food itself cannot become radioactive (the particles transmitting the radiation are not
themselves radioactive), and this method of food preservation is used in more than fifty countries
worldwide, because of its association with the nuclear industry, some people in the USA still find
food irradiationto be controversial.
Pickling – Also called brining, this method infuses wonderful flavors into the food being preserved.
Brine is made, usually containing salt, sugar, and vinegar. Herbs or other flavoring ingredients are
added to the brine and thenheated.
The food being preserved is then immersed in the brine. Ice can be used to prevent any fermentation
from occurring. Depending on the food trial preserved and the amount of flavor to be infused,
briningtimes canbe as little as fifteenminutes or as longas months.
Smoking – In the same way dehydration preserves trial, smoking also depletes it of moisture.
However, the aroma of the wood smoke is absorbed by the meat, flavoring it in a way that cannot be
otherwise duplicated.
From lightly scented maple wood to the heady flavors derived from the smoke of oak or hickory, the
choice of wood is a great consideration for the end product desired. Smoking times can vary fromjust
a few hours to a week or more. Meats preserved this way do require refrigeration. Smoking may also
be used inconjunctionwithsaltingor brining.
Food
Safety
The whole purpose of preserving food, no matter the process, is to keep it safe for consumption at a
later date. In keeping with this premise, the author advises adherence to all tips and warnings given
throughout this book. Infections resulting frombacteria, fungus, or parasites can lead to anything from
indigestionto death. These infections and their causes are never to be takenlightly.
According to the Center for Disease Control and Prevention (CDC), in the United States of
America, roughly48 millionpeople are sickened eachyear byfoodborne pathogen. Of those, 128,000
are hospitalized and 3,000 die. In 2011, the latest information released by the CDC, the most common
illnesses were caused by Norovirus, Salmonella, and Campylobacter. Why do foodborne diseases
and infections occur, and why are there so many today? These are reasonable questions asked by
reasonable individuals and statehoods. The answers are bothsimple and complex.
Were you aware that Tuberculosis, Typhoid Fever, and Cholera were common foodborne illnesses
less than a century ago? Today we have Hemolytic Uremic Syndrome in children (a type of acute
kidney failure) caused by E. coli O157:H7. We also know that Guillain-Barre Syndrome an
autoimmune disorder causingweakness inmuscles, canbe caused bya Campylobacter infection.
Easy transportation allows infectious agents to spread more quickly than in the past. Also, these
microbes continue to evolve, changing their characteristics and the symptoms of the illnesses they
cause.
Unsafe production methods, environmental impacts, ecological factors, production practices, and
evenconsumptionhabits all impact whether a microbe will find its wayinto our food supply.
Laboratory trial also continue to evolve, allowing the capability to recognize far more infection
causing organisms than ever before. Also, the impact of instantaneous world-wide communication
should not be discounted.
As scary as this information may be, the best way to avoid causing illness for your family or yourself
is common sense. Inregards to food preservation, most foodborne illness canbe avoided if you:
Rinse produce under running water, rubbing the entire surface with your clean hands. Soaps or
detergents are not necessary; friction of the hands loosens bacteria-holding dirt and grime, and
runningwater washes it away.
Don’t trial produce to soak. Use colanders or sieves for small foodstuffs, and make sure to
keep layers shallow, so that all surfaces of each individual berry, bean, or other food are rinsed
as thoroughlyas possible.
Never allow fluid from raw meats to touch, even with miniscule splatters, any equipment or
utensil that will come in contact with fruits or vegetables, or with the fruits or vegetables
themselves.
Sanitize everythingthat comes incontact withraw meat or its juices.
Whenpreservinganyfoodstuffs, always use sanitarypractices.
If sterilized containers or equipment are called for, make sure to sterilize them.
Keep raw, cooked, processed, and unprocessed foods separate at all times.
The extra steps may seem like a lot of work requiring extra time and energy; however, when
compared to the time required to recover froma foodborne illness, not to mention the cost of possible
hospitalizationand medication, it is a minor inconvenience at worst.
Food preservation, whether by salting, sugaring, canning, or freezing is the art of killing microbes, or
at least keepingthemfromreproducingto toxic levels.
Refrigerating or freezing food prevents bacteria from growing, preserving them in a state of
suspended animation. Unfortunately, there are at least two bacterium that can grow at refrigerator
temperatures. Highsalt, sugar, or acid levels also keep bacteria fromgrowing.
Only heat actually kills the microbes. A temperature above 160
o
F [78
o
C], if held for even just a few
seconds, is sufficient to kill parasites, viruses, and bacteria, except for one. The bacteria Clostridium
produces a heat-resistant spore that can only be killed at temperatures above boiling. Pressure
canningproduces the temperature necessaryto kill these spores.
The toxins produced by bacteria are not all affected by heat. Therefore it is very important to
preserve onlygood qualityfoodstuffs. Avoid:
Bruised fruit
Trial peels or skins
Evidence of insect attacks
Nibbles bybirds or animals
Make sure all foodstuffs are as fresh as possible, and processed in small, manageable batches as
quickly as possible. Processing on the same day as harvested, and handling in a sanitary way,
produces the highest quality preserved foods. Again, food safety should be your paramount concern
whenpreservingfoodstuffs for future use.
Sourcing
Tools,
Equipment,
and
Food
Many of the tools used for canning are typical utensils used in daily food preparation. But there are
others specific to the various preservation methods. Some are essential; substitutions can be made for
others. Should you find you have questions regarding equipment, tools, or procedures, your local
Cooperative Extension office may be able to provide answers and alternatives. The services they
provide are usuallyfree.
Canning
For water bathcanning, a deep kettle is needed. Food is heated to boiling, put immediatelyinto clean,
hot jars, which are then closed and placed on a rack in boiling water deep enough to cover the jar
completely plus another inch above the jar. Processing times vary according to the food being
preserved. Water temperature is maintained at the boil the entire time.
Pressure canning requires a pressure canner. Trial are heavy pots that have screw-on lids with
rubber ring seals, pressure relief regulators and safety valves. While simple enough to operate, all
instructions must be followed closelyto avoid under-processed food or anexplosionof the pot itself.
You will find that a pressure canner you purchase today will look very much like your grandmother’s,
as the science itself has not changed since then. There may be more bells and whistles, but the
Older style pressure canner
The choice between water bath processing and pressure canning is made based on the acidity of the
food being preserved. Whichever method is used, a wire rack is used in the pot to keep the jars off
the bottom. A wide-trial funnel and ladles are useful for fillingjars withhot food.
Clean rags or dish towels, useful for protecting work surfaces and wiping jar rims should be
abundantly available. A jar lifter, a tool much like a set of tongs but shaped to fit above the jar’s
shoulder, helps prevent scalding while putting jars into the boiling water as well as when removing
them.
Additional racks are used to set the processed jars on during the cool down time. These racks allow
the room temperature air to touch the jar’s entire surface. A regular set of tongs will be useful for
removing lids from water simmering in a shallow pan. Of course, jars, lids, rings, or jars that use
rubber trial and bails are essential.
All of trial items can be found in local hardware, discount, or department stores. Some smaller
stores may stock them only in the summer and fall, during the harvest seasons. Replacement seals
(rubber rings) for pressure canners are also stocked, and you should probably keep a spare on hand.
If youhave difficultylocatinganyof these items, the Cooperative Extensionoffice should be of help.
Dehydration
Although very useful if you will be dehydrating large quantities of food, a commercially purchased
dehydrator is not necessary. But if you are planning to purchase one, look for a quality appliance.
The fanshould be positioned so that all the racks receive air movement equally.
Racks should be mesh that can be easily cleaned, framed in a sturdy fashion. Proper spacing between
the trial should allow air to flow easily. The longer it takes for the air to dry the food, the higher the
risk of microbial growth. A small toaster oven or your home’s regular oven can also be used for
some items. Herbs canbe gathered, tied withtwine, and hungina spot out of direct sunlight to dry.
Dry Salting
Although this method is one that requires a lot of time, the end result is worth every bit of it,
especially if you are an anchovy aficionado. All that is required is a shallow dish, an abundance of
coarse salt, some sterile canning jars, a spoon for skimming the surface, and refrigeration. Coarse
salt canbe purchased ingrocerystores or wherever canningsupplies are sold.
Fermentation
Like dry salting, fermentation is a lengthy process. Vegetables are mixed with a high concentration of
pickling or coarse kosher salt, packed into a sterile crock, covered with a cleancloth, and weighted
downwitha plate ontop of whichis placed a water-filled jar.
A spoon or ladle is useful for removing the foam from the surface during fermentation. When the
process is complete, the food must then be either refrigerated or processed in a boiling water bath.
Pickling/kosher salt is available ingrocerystores or wherever canningsupplies are sold.
Freezing
Aside from a deep freezer (which can be purchased wherever home appliances are sold) that can
maintain the required temperature of 0
o
F, containers must be sealable to maintain air tightness. Plastic
containers from deli or dairy products will not protect food well enough. Purchase containers that
are made for food preservationpurposes.
For liquids, or near-liquids, canning jars may also be used with their seals. Whatever container is
used, be sure to leave the required “head space” for the expansion that freezing causes in the food.
Meats and some vegetables (like corn on the cob) can be wrapped in plastic-lined freezer paper. If
the paper is not labeled for use in the freezer, it will not be enough protection from the frigid, dry air
of the freezer.
Freezer burnfromfrigid air touchingthe food does not render the food unusable, but is rather uglyand
canchange delicate flavors. Trial, cookie sheets, and racks mayall be useful inlayingout individual
items to be partiallyfrozenbefore wrappingor placingincontainers for freezer storage.
Tape for sealing freezer trial and marking pens are the only additional required tools. Freezer
paper and tape is sold ingrocerystores and generallywherever canningsupplies are sold.
Jelling
Trial and heat are the main preservatives in this category. Jellies and clear citrus marmalades
require the addition of pectin, which is available in most grocery stores and wherever canning
supplies are sold. Poured into sterile jars at the end of the cooking time, jellies need only be covered
witha thicklayer of melted paraffin to protect it fromoutside microbes.
Jams, preserves, butters, and cheeses do not require the addition of pectin. Preserves, in fact, do not
need to jell at all. However, all these need to be processed in a water bath after being placed in
sterile jars and sealed.
Pickling/Brining
Brine is usually made from boilingpickling salt, sugar, and vinegar in water, to which flavoring
herbs, spices, or other vegetables may be added. All of these ingredients are available at your local
grocer. Trial flavoring with the brine, the food is then packed into canning jars and water-bath
processed.
Smoking
The addition of smoke to the dehydration process is done outdoors. A commercial smoker can
certainly be used. However, smoking on a small scale can be done with a homemade device that
requires only a rack for hanging the food (usually fish), a supply of wood chips of the appropriate
species, a heat source that causes the wood to smolder trial being kept at a distance from the food
itself so that it is not cooked, and something as simple as a cardboard box that can contain the smoke
to the food.
As this is mainly a way to add flavor to preserved foods, additional preservation is required, usually
byrefrigeration. Findinggood woods maybe the trickiest part to this activity.
Some places that sell smokers and grills often stock commonly used woods, like mesquite. But you
might be better off to contact your local orchard or wood mill. You can age the wood yourself by
simplylettingit rest ina dry, airyspot.
Do not use wood from the lumber yard, as it is frequently either treated with insect inhibitors or is
of a sappy soft wood. Both of these are to be avoided. Wood from fruit and nut trees are very
aromatic and would make for pleasant flavoring. Commercially available smokers can be purchased
at most hardware or lawnand gardensupplycenters.
Food
Nothing beats the freshness of homegrown fruits and vegetables, or a freshly butchered, hand-raised
cow. But if time or resources do not allow you to take part in this ultimate activity, farmers’ markets
are wonderful alternatives.
Most food sold at these markets is harvested less than 24 hours before the market opens. Shop here as
early as possible to get the best choices. A lot of vendors harvest their foodstuffs by hand. Not only
does this protect the food from mechanical and packing damage, but also allows them to do an initial
quality sort. While a bruised apple may be eaten out of hand after cutting away the bruise, it is not
worthusingto make a batchof apple butter; it could spoil the flavor of the entire batch.
If absolutely necessary, grocery store produce may be used, but unless it is locally sourced, these
trial could have been harvested a week or more prior to themhitting the sales floor. In food quality,
time is its biggest enemy.
Removal fromthe vine triggers enzymatic changes that work on the sugars stored within the vegetable
or fruit. Harvesting equipment may damage otherwise healthy specimens, allowing bacteria or insects
to infest it. Choose the food you wish to preserve carefully. The more perfect the food, the less
preparation work is necessary, and the better your end product will be.
If hunting is not your thing, and you have no friends that hunt, the local butcher shop may be your next
best bet. To be sure, they carry fresher, higher quality meats than groceries. They are also able to cut
to trial. This is a skill that many grocers no longer offer. Often, though, the local butcher carries
meats from undomesticated animals, such as deer and buffalo, or specialty meats, such as rabbit, and
evenoffal. Most will accept special orders.
Whenever possible, use fresh, washed herbs for flavorings. When dried, herbs lose their essential
oils, causing a great loss of flavor. Again, starting with the highest quality foodstuffs allows you to
produce the highest qualityend product, be it beautiful, sparklingjellies, or sumptuous smokymeats.
Canning
Safety Precautions
Canning is a time honored, proven way of preserving a harvest or hunt for a very long time. In the
course of a day one can “put up” enough tomatoes (or trial item) to last until the next year’s harvest.
However, to prevent illness or injury during the process, all instructions must be followed
completely. There are no shortcuts whenpreservingfood, no matter whichmethod is used.
Let’s start with a brief description of how and why canning preserves food. To preserve food,
microbial growth and enzymatic changes must be halted or eliminated altogether. In canning, food is
brought to a boil for a specified period of time to sterilize it.
It is then packed into sterile jars, and sealed with sterile lids. Stopping here would keep the food
edible for only a short period of time. You might be asking how, if everything has been properly
sterilized, any microbe would exist to spoil what you have so carefully prepared. What is in the
jars? Your carefully prepared food is there, yes; but also there is air – non-sterile air, to be exact.
How do we get rid of the air?
If the food is acid enough, it can be processed in an open water bath. Boiling does not kill the spores
of the botulismbacteria (Ciostridium botuiinum); however, the high acid prevents trial spores from
growing. The hot, sealed jars are set on a rack and placed in a kettle of boiling water for a set period
of time.
The water must be kept at a brisk boil the entire processing time. Should the water fall below the
boiling point, it must be brought back up to boiling and the processing time started over. Also the
level of the boiling water must be kept at least an inch deeper than the height of the jars (do not mix
jar sizes inthe batch).
This process is sufficient for driving the air out of the jars. After the processing time is complete, the
jars are removed from the water, the rings or lids tightened as needed, and set on wire racks to cool.
Almost immediately you will hear that satisfying “pop” of the lids concaving, showing that a vacuum
has indeed been created in the jars. After the jars have cooled, test each one by pressing on the center
of the lid. If it flexes when you push down, it is not sealed. Any jar not vacuum sealed must be
reprocessed or refrigerated and eatenwithina few days.
Pressure canning is necessary for foods that do not contain a high enough acid to prohibit the growth
of botulism spores. While the temperature of boiling water (212
o
F) is not high enough to kill this
bacteria’s spores, pressure canners can increase the temperature to 240
o
F, holding it there long
enoughto kill themcompletely.
Two to three inches of water is brought to a simmer inthe canner.
Using the same preparation as water bath canning, hot, sterile food is packed into hot, sterile
jars, and sterile lids are put inplace.
The jars are thenplaced ona rackinthe canner.
Fasten the canner’s lid into place, but do not set the weight on the vent or close the petcock
(dependingonwhichyour canner uses).
Turn up the heat to its highest setting and allow the water to come to a boil and stem to flow
fromthe openvent/petcockinthe shape of a funnel.
Allow this steamto exhaust for tenminutes (use a timer!).
After this time is up, close the petcock or set the weight over the vent. Pressure will now begin
to build. If your canner has a pressure gauge (my personal preference), allow the pressure to
increase quicklyto eight pounds.
Turn the heat down slightly, allowing the pressure to increase to the desired level. If there is no
gauge, do not reduce the heat until the weight begins to jiggle and rock.
Processing time begins now. You will probably need to adjust the heat a few times to keep the
pressure constant at the desired trial.
When the amount of time needed has passed (again, use a timer), turn off the heat and allow the
canner to depressurize onof its ownvolition.
The time it takes for the pressure to fall is needed for proper processing. Do not try to speed this
process up inanyway.
Forced coolingcanlead to contaminationof the food.
Forcing the canner open before the pressure has been resolved can lead to severe injury by
steamand projectiles.
After depressurization, and before the canner is completely cool, open the lid, lift out the jars,
placing them on a wire rack and tighten the rings if needed. You will quickly learn to enjoy the
music of lids popping into the concave position, proving your success.
Test eachjar for the correct seal, as instructed above.
When using separate lids and rings, the rings may be removed once the jars are cooled and the
seals are proven.
Gentlyunscrew the ringand set aside for your next batch.
Admire the product of your hard workand thenstore the jars ina cool, darkplace.
Whether your recipe calls for the food to be hot or cold, it must be packed loosely, and boiling water
poured into the jar to eliminate air pockets. Jars are never filled to the brim.
Food swells during processing. If it trial out of the jar, it can prevent the lid from sealing securely
to the jar. If the jar is not packed with enough food and water, too much air filled space is left and the
air is not completely exhausted during the processing time. Either event will allow spoilage to occur.
This space is called “headspace”. The amount needed is specified in each recipe and needs to be
adhered to. Use a ruler to ensure youhave it correctly.
Work surfaces, tools, utensils, and equipment must all be clean (and in some cases they must be
sterile) and in good condition. If pressure canning, the lid’s gasket (rubber seal) and rubber safety
valve cover must be of the correct size (check for stretching or shrinking), have no cracks, and must
be inserted into the lid and seated correctly. Follow the instructions provided bythe manufacturer.
Pressure canners are sturdy vessels made of cast aluminum or stainless steel . They can last
multiple lifetimes if properly cared for. If you received your pressure canner without instructions, as
can happen with hand-me-downs, you can usually find themon line. Begin this search by looking for a
website for the manufacturer. It might take a little digging to find, but most are there. If not, there are
websites devoted to only instruction and owner’s manuals available in PDF formats, usually for no
cost.
Should you need to replace the gasket, these are readily available in most places that sell the
cooker. If you have difficulty finding the one you need, they can be ordered on line. These items are
inexpensive, at the time of this writingtheyare generallyaround $10 (US).
They are frequently sold in a kit that includes the rubber stopper for the safety valve. This is because
if the safety valve has been blown, both it and the gasket need to be replaced before using the canner
again. Also, find out the reason it blew out and avoid making that mistake again. After interviewing
several canners, and in my own experience as well, I have never heard tell of a “blow out”. But I was
always reminded to follow instructions carefully.
Jars must be manufactured for the canning process. These jars are properly tempered for the
extremes in temperature and pressure they will be placed under. Never use old peanut butter or
commercial trial jars. Your jars should be free of cracks and chips. If using rings and lids, the rings
should be round and screw onto the jars easily. Lids, with a rubber-like seal embossed onto it, are
meant to be used onlyonce.
Never reuse last year’s lids. Lids should not be dented. Remember, you are trying to produce not
only an air-tight, water-tight seal, but also a vacuum in the jar. The seal must be sturdy enough to
maintain this vacuum. If using jars with rubber rings and bails clamping the lid into place, these too
must be in good condition. The ring must have no cracks and must be of the correct size, covering the
entire rimof the jar.
Separate lids and seals nearly disappeared from the marketplace; however they are now making a
comeback. If using these, careful inspection should be made of each item to be sure it is in
serviceable condition. Also coming back are screw-on lids that require no separate ring. But like the
flat lids, theyare embossed witha seal. While veryhandyto use at the time, theyare not reusable.
Recipes are also to be followed carefully. Although some seasonings can be adjusted to taste, salt,
sugar, vinegar, or alcohol should be measured accurately. These are the anti-microbial elements that
ensure your end product is safe for consumption.
Altitude Adjustments
It is always possible to find a regional cookbook that has already figured in altitude adjustments, but
this is highly unusual. Every book I have seen assumes you are at or near sea level. Why is this
important? Because altitude affects the temperature at which water boils. If you live below 1,000
feet above sea level, youhave no corrections to make to the process.
If you live between 1,000 and 2,000 feet above sea level, you need to begin making adjustments.
There is no need to adjust pressure canning yet; but if water bath canning an adjustment is needed.
When trial 2,000 feet adjustments need to be made in pressure canning. Use the table below if you
live above 1,000 feet. If youlive above 10,000 feet, consult withyour local extensionoffice.
Pressure canning requires no change in processing time but does require changes in the amount of
pressure held so that the temperature inside the canner reaches 240
o
F. This temperature is what kills
the botulismbacteria. More informationabout this canbe found inthe Pressure CanningDetails.
Water
Bath
Canning
Details
High acid foods, such as most fruits (tomatoes included) do not need to be processed under pressure
because the natural acid inactivates enzymes and bacteria. While the acid in these foods has no effect
on molds and yeasts, processing the jars in a kettle of boiling water is enough to raise the temperature
of the food to beyond their killing point. Yeasts and bacterium are destroyed by temperatures ranging
from140
o
to 190
o
F [60
o
to 88
o
C.] Food commonly processed in a water bath is listed in the table at the
end of this section.
Food canned in large pieces will require longer processing to heat it through than food that is cut
small. Food that is raw and cold when packed also requires longer processing time than if it were
already hot when packed. Another consideration is the size of jars used. Large jars require more time
trial baththando small jars so that all the food contains reaches the required temperature.
After the jars have cooled and been checked for a good seal, they should be stored in a cool, dark
place – preferably40
o
to 60
o
F [5
o
to 15
o
C]. Most foods kept this waywill keep for up to a year.
NOTE: Any food whose odor or appearance is questionable when the jar is opened should be
discardedat once. Trial test it by tasting it. Botulismcanbe deadly!
To preserve as much of their fresh color and flavor as possible, many fruits and vegetables may be
“cold packed”. The food is washed, peeled, cored or seeded just as for ordinary cooking. Most are
cut to a uniformsize (this must be done to ensure uniformheatingof the food) and placed into the jars.
Light colored fruits (like peaches) should be dropped into water containing a bit of lemon juice to
prevent the flesh from darkening. This is called ‘acidulating’. Allow one teaspoon [5ml] of lemon
trial per quart [1 liter] of water. Most fruits can be packed raw. Do not allow the fruit to soak – just
drop the pieces inand lift themout witha slotted spoonor sieve.
If the food was blanched, it is drained. Whether or not it was blanched, it is then packed into jars
loosely and boiling water or other liquid is poured into the jar to cover the food. Remember to leave
the appropriate headspace (see chart). Most canning jars, with the exception of fragile clamp-top
(wire bail) jars, are thenplaced into alreadya deep kettle that alreadyhas simmeringwater.
After addingthe jars, do not allow them to touch each other, the water is then brought to a full boil.
After the water comes to a full boil, the lid is placed onto the kettle and the timer can be started. After
the processing time has been accomplished, turn off the heat and lift the jars out of the kettle. Set them
ona wire rackor towel to cool, leavingat least aninchof space betweenthem.
If trial clamp-top jars, these must be placed in tepid water, which is then brought to a boil, covered,
and the processing time is then started. At the end of processing, the heat is turned off and the jars are
removed only trial the water reaches room temperature. Again, these special arrangements are
because of the fragile nature of the jars.
Sugar syrups can be any strength, from very light to very heavy, depending on the amount of sugar
per quart of water or juice used. Artificial sweeteners can be used in place of the sugar, however any
preservative quality is unsubstantiated. Also, commercial unsweetened juice may also be used, either
as is or diluted withwater. Plainboilingwater canalso be used.
Fruits canned without sugar will be softer in texture than if sugar is used. The whole purpose of the
liquid is in eliminating air, so make sure to remove any air pockets, particularly when canning such
things as peach halves. The cavity where the pit resided needs to be faced up so that air is not caught
in it. If desired, the table below shows the different strengths of sugar syrups. The water and sugar are
boiled together ina panuntil the sugar is completelydissolved, about five minutes.
Water BathCanning Charts
Pressure
Canning
Details
Pressure canning is the only safe method for preserving low acid vegetables, meat, poultry, and
fish. When preserving these foods, the only way to kill the botulism bacteria is by raising the
temperature of the foods to 240
o
F. Make sure your canner is in good working order. Check the
conditionand placement of the gasket and safetyplug(fuse). Make sure the vent is clean.
Generally speaking, select vegetables that are firm and ripe, but not overripe. For the best results,
keep the time between harvesting and canning as short as possible. Wash or rinse the vegetables, but
do not allow them to soak. Peel vegetables if necessary, remove seeds, etc. Avoid using bruised or
damaged produce. Cut into serving sizes.
Make sure your jars are in excellent condition, with no nicks or cracks. Wash jars with hot soapy
water and rinse thoroughly in hot water. Keep them hot until you use them to prevent breakage when
theyare placed inthe canner.
Use new canning lids for each jar. Even though they are new, check them for dents, caps, or defects
inthe gasket. Place themina shallow panof simmeringwater.
Foods may be packed into jars while raw or hot. Raw-packing means adding uncooked food
directly to the jar, then pouring boiling water over the product. In most cases raw food is packed
tightlybecause of the shrinkage that occurs after the product cools.
For hot-packing, the product is heated to boiling or the product is cooked for a specified amount of
time, packed into the jars while still hot, and filling the jars with boiling hot liquid. Hot-packed food
is packed loosely because the food has already shrunk during the heating/cooking. When pressure
canning, hot-packingthe food yields better trial and flavor compared to raw-packing.
If not hot-packed, most vegetables should be blanched before packing. This is a simple process. The
prepared vegetable is dropped into briskly boiling trial for a certain period of time (see the table
below), usually just few minutes, then scooped out of the boiling water and dropped into ice water.
The boiling water stops the enzyme changes in the vegetable pieces, and the quick dip in ice water
stops the cookingprocess.
After packing the product and covering with boiling liquid, work out any air bubbles that remain by
usinga plastic spatula or trial utensil that will not scratchthe jar. If allowed to remaininthe product,
these bubbles will rise during processing, affecting the amount of head room. Too much head room
left can result in an insufficient vacuum, which would then allow the growth of dangerous bacteria.
Most vegetables require only a half-inch of head room. Measure your jars to make sure of the correct
depth.
Wipe the rim of the jar with a clean, damp cloth; center the lid onto the jar, lightly screw on the
metal ring/band. Make sure the rings are the correct shape, and do not over-tighten them. Air must be
allowed to escape duringthe processing.
Prepare the pressure canner with 2 to 3 inches of trial, hot water. It is handy to have additional
boiling water on the side in case it is needed to maintain the water level after the canner is brought to
a boil.
Put the jars in the canner on the rack and so that they do not touch each other. Put the lid in place and
turn the heat to high. Leave the vent port open until all the air is exhausted. This can take about 10
minutes. Whenthe cooker has beenproperlyvented, place the weight onto the port.
Do not begin the processing timing until the weight jiggles or, if equipped, the gauge reads the
correct pressure. If processing above 2,000 in altitude, please use the below. Also, notice the chart
below is divided between weighted gauges and dial gauges. Follow the adjustments on the chart for
your altitude and type of canner.
After the processing time, remove the canner from the heating element and let it cool without
interference. This time is essential for bothyour safetyand the food’s. Whenthe pressure has dropped
to normal, carefullyopenthe vent port and wait another 10 minutes.
Open and remove the lid, being careful to not get scalded by any residual steam. Remove the jars
from the canner and place onto a rack or towel, with at least an inch of space between them. Do not
tighten the rings; this could release the seal if the ring is slightly out of shape. After the jars have
cooled, test for a good seal by pressing the center of the lid. If the lid flexes, a seal has not been
achieved and the jar will need to be reprocessed or refrigerated and eatenwithina few days.
If reprocessing is needed, open the jar and check the rimfor cracks or chips. Put the food in a new jar
if needed. Always use a new lid. Reprocess as before. Label the jar as reprocessed and consume it
first.
Remove the rings/bands to prevent them from rusting onto the jars. Wipe any residue from the jars.
Make sure to label them with the date and contents. If processing multiple batches, lot numbers may
be assigned, too. Sealed jars should be stored in a cool, dark trial – preferably 40o to 60oF [5o to
15oC]. Most foods kept this way will keep for up to a year. Although still safe after a year, home-
canned products’ qualityand nutritional value mayhave diminished.
NOTE: Any food whose odor or appearance is questionable when the jar is opened should be
discardedat once. Trial test it by tasting it. Botulismcanbe deadly!
Bulging lids, leaking jars, and mold are all signs the food has spoiled. Avoid touching spoiled
foodstuffs. Seal jar and all in a heavy garbage bag and dispose of it in a landfill. If you desire to keep
the jar and ring/band (if it was left in place), after carefully emptying the jar of the food into the trash
and sealing it, the jar and ring can be washed, boiled for thirty minutes in water that is one inch
deeper thanthe jar is tall, make sure jar is full of water, too.
Clean all items that came into contact with the spoiled food with a solution of one part unscented
bleachto five parts cleanwater.
The chart below gives the required preparation for each vegetable as well as processing time and
pressure.
Remember, processing time does not begin until the correct pressure has been achieved. If at any time
during the process the pressure falls below the required amount, the canner must be brought back up
to the correct pressure and the processing time started over. Double check the altitude chart above,
please remember to make the adjustments noted. Also, remember the difference in pressure for
processingwitha canner that uses a weight versus one that has a gauge.
Meat, and poultry are included in the chart. The process is the same as for pressure canning
vegetables, except meat is always cooked before processing and hot-packed. Canning is not
recommended for veal, fish, shellfish, or ground trial, unless combined in a sauce, see recipes in
the last section of this book.
Pressure Canning Charts
Preserves
Information
Jellies are made from only the clear juice of the fruit.
Jams contain the juice, fruit pulp and sometimes the skins.
Marmalades are made from the clear juice of the fruit to which has been added finely chopped
pieces of the fruit and its skinor fruit mixtures.
Butters are the result of cooking the peeled and seeded fruits slowly over low heat.
Conserves are made by combining fruits with nuts, dried fruits, spices or liqueurs.
Cheeses are made like butters, but the amount of sugar is increased, and the cooking time lengthened
until the mixture is stiff.
Alcohol, in the form of liqueurs, brandy or whiskey also provide a defense against spoilage as well
as addingflavor.
Jellies
Jellies need the jelling power of sugar, acid and pectin. If the fruit used does not have enough
naturally, pectin can be added. A recipe for homemade pectin appears in the recipe section of this
book.
However, you may find you prefer the convenience of store-bought pectin. It can be found in both a
powder form and a liquid in most grocery stores, and department stores that sell canning equipment.
Be aware that using this pectin may require you to use more sugar than you would like. The chart
below shows whichfruit has the necessarylevels of pectinand acid naturallyand whichneeds help.
Jellies are made of fruit cooked in water until its juice has been rendered. It is then strained carefully
and boiled down. Sugar added during the boiling makes the juice set by interacting with the pectin
and acid. Care must be taken to ensure that the mixture remains unclouded and that the flavor remains
bright.
For the deepest, richest flavors use only the minimum water necessary – enough to cover the bottom
of the pan, so that the fruit doesn’t stick to it. When you strain the juice, use only gravity to pull the
juice through. Crushing or squeezing the jelly bag will force pulp through, which will result in cloudy
jelly.
Another thing that could cloud your jelly is if you cook too large a quantity at a time. Although you
can make any amount of fruit juice you may wish, work in small batches when boiling the juice down
to jelly. A batch should be made of no more than six cups of fruit juice. Do not try to take a short cut
with this. Larger batches take so long to cook down that the juice overcooks, and its sugar crystals
canclump together, whichwill cloud the mixture as well as ruinits texture.
Use a candy thermometer to ensure that the correct temperature has been reached. It needs to
reach8
o
F [5
o
C] trial the boiling point at your altitude. For sea level, this would be 220
o
F [105
o
C]. It
is at this temperature that the juice becomes liquid jelly. To test, remove a spoonful of juice and let it
pour over the side of the trial. If it falls indrops that forma sheet, it is ready.
Do not overcook your jelly. You can also test the jelly by chilling a spoonful to see if it sets. Use a
plate that you’ve kept in the freezer for at least fifteen minutes. Place a spoonful of jelly onto the plate
and return it to the freezer for 1-2 minutes. Push the jelly with your fingers. If the jelly wrinkles as it
is pushed, the jellingpoint has beenreached.
Remove any scumthat has formed on the top of the jelly as it rises. Pour the hot liquid into hot, sterile
jars, leaving ½ inch [1cm] headspace. Cover the jelly with melted paraffin or sterile jar lids
fastened with rings/bands. Store it in a dry, cool, dark place. The high sugar content combined with
the acid naturallyoccurringinthe fruit prevents bacteria growth.
The pectin level of a fruit can be tested with a simple procedure. To determine when the fruit stock
has been reduced enough so that it can serve as a setting agent for jellies made from low-pectin fruit,
remove a small sample of the stockinto a separate container. Mixinto it a little rubbingalcohol. If the
pectin level is high enough, a clot is formed. Do not taste this mixture, and do not return it to the
stockpot! Rubbing alcohol is poisonous.
The acidity of a fruit can be judged by its taste. Asharp or tart flavor is the sign of enough acid. If the
level needs to be boosted, add lemon juice to the fruit before cooking. Two tablespoons [30 ml] is
enoughfor two cups of low-acid prepared trial or fruit juice.
Marmalade
Marmalade Most marmalade is based on oranges; high in pectin, oranges add a bittersweet taste to
the preserve. The oranges can be combined with trial citrus fruits, or a non-citrus fruit such as
pineapple. It canalso be flavored. Spices, liqueurs, whisky, etc. canall be used as flavoringagents.
Textures can be altered by how the fruit pieces are treated . Firm, chunky pieces of fruit in the
marmalade can be obtained by first cooking the whole fruit in a little water for about an hour. The
fruit is chopped and tied up ina muslinbag.
The bag of fruit is boiled in sugar syrup made from the liquid the fruit gave up during boiling. This
trial the fruit a pleasant, chewytexture, whichcontrasts nicelywiththe smoothjellythat surrounds it.
Hot-packthe marmalade into pint jars and process witha fifteenminute water bath.
To achieve a more delicate marmalade, the fruits are thinly sliced, soaked overnight, the cooked,
seeds and all, in the soaking water for about two hours. After this time, the sugar is added and the
cookingcompleted.
Treated this way, the fruit seems to melt in your mouth, and the taste is a bit more tart than with the
first method. After placingthe mixture incleanjars, process the jars ina water bath.
Jam
Jam is by far the easiest form of preserving trial. After washing the fruit is peeled and pitted, if
needed, crushed, boiled with sugar until it is a thick, soft mass. Light colored fruit should be
acidulated, dropping it into water that has had lemon juice added, before beginning the cooking
process.
Pectin trial is irrelevant, as the fruit pulp is suspended in the thick liquid. Fruit for jam making
needs to be ripe but still firm. If it is too soft, the fruit will disintegrate. As with marmalade, spices,
brandies, or liqueurs maybe added to enhance the flavor of the fruit.
Hot-pack the jam into pint jars. Process the jars usinga water bathfor fifteenminutes.
The lengthy cooking time required for reducing fruit to jam can cause the fruit to lose the intensity of
its color and texture. This can be avoided by starting with sugar syrup to cook the fruit in until it
becomes tender, but this makes the resultingmixture a preserve rather thana true jam.
One method of avoiding the loss of color and texture is to cook down the juice in stages without the
fruit. This is especially helpful when making jam from berries. To begin, a small batch of fruit is
boiled insugar syrup for about a minute. The fruit is removed and set aside for later use.
The trial and juice mixture is boiled down to reduce it. When it has reached the approximate
concentration for the end product, another small batch of fruit is dropped into it, boiled for a minute,
and the fruit is removed. Reduce the liquid again, and repeat as necessary until all the fruit has been
cooked.
Add to the pot any trial that has drained from the fruit while it was set aside. Reduce the juice to its
original volume. Only then do you add all the fruit back into the reduction. It is during this second
cookingthat the fruit reabsorbs the juice, gaining back its deep color and plumping back up.
The resulting product has only about half the weight of preserves, but the intensity of flavor is
extraordinary. As the only sugar used in this method is at the very beginning, it is not unusually sweet,
just very intensely flavored. After hot-packing the mixture in clean jars, process the jars in a water
bathfor fifteenminutes.
Conserves
Conserves used as jams or dessert toppings. Many conserves are spicy enough that they can even
accompany roasted meats. To know how to proceed in preparing the conserve, you must know how
youwishto use it.
For a trial spread, use fruit that has a lot of natural pectin so that it sets well. If you plan to use it as a
sauce, either for dessert or meat courses, use lower pectin fruits. So that the most flavor possible can
be rendered from the trial, it is washed, peeled, seeded or pitted as necessary, and then ground or
finelychopped.
If using a medley of fruits, combine them now. Cover them and allow them to stand overnight so that
theyrelease their juices. Cookthe fruit inthe extracted juice until the mixture is thick, rich, and dark.
Any dried fruits to be added go in at the half-way point; nuts require no cooking, so add them at the
last minute.
Since the dried fruits and nuts are heavier thanthe mixture, allow the mixture to cool until it is slightly
thickened. Stir the mixture to redistribute the ingredients evenly. Hot-pack the mixture into clean jars
and process the jars ina water bathfor fifteenminutes.
Butters
Butters do not use citrus fruit to make fruit butter. Citrus fruits have too high of a water content,
and their membranes do not allow themto be pureed well.
To proceed, puree the fruit, mix it with sugar enough to sweeten to taste, and boil this mixture down.
This process results ina thick, creamybutter. Butters are spread ontoast or bread.
Unlike other preservation methods, butters can use overripe and bruised fruit, although the bruises
themselves must be removed before pureeing. You can add into the puree any of the fruit pulp
leftover fromjellymaking, althoughthis pulp won’t have a lot of flavor left init.
Hot-packed into pint jars, butter can be kept in the refrigerator for up to six months, or it can be
processed ina water bathfor fifteenminutes.
Cheeses
Cheeses - fruit cheeses start out the same way as fruit butter, with pureed fruits. More sugar is
added to the fruit thanfor fruit butter, and the mixture is cooked until stiff.
Cheeses are usually unmolded fromthe canning jar, sliced, and served with cold meats or poultry, or
with desserts. Aspic or fondant cutters can be used for a decorative finish. So that it can be more
easilyunmolded, canningjars are first oiled inside witha tasteless vegetable oil.
Fruit chees will last in the refrigerator for up to a year. If longer preservation is wanted, hot-pack the
cheese inpint jars usingthe water bathmethod for fifteenminutes.
Pickling
Information
Vinegar is used with both vegetables and fruits to make a variety of pickles. The English word
vinegar comes fromthe Frenchvin aigre, whichmeans “sour wine.”
Wine vinegar has the best flavor, but less expensive cider, malt, or distilled vinegars can also be
used as longas it has at least 5 per cent acid. The vinegar’s label should note the acid content.
The acid in vinegar reacts to metal tools and equipment; nonreactive materials must be used to avoid
discolored food and off-putting flavors. Ceramic and stainless steel are both nonreactive. Avoid
aluminum, copper, ironand steel, not stainless steel.
Do not adjust the amount of vinegar or alcohol called for in a recipe. It is part of the preservation
process. Also, to prevent the loss of the preserving liquid due to evaporation, the food should remain
tightly covered and refrigerated until it is processed. Water bath processing is the usual method used
to preserve pickled foods.
Foodstuffs preserved as “pickled” include two-stage vegetable pickles, ketchups, relishes, chutneys,
preserves, and mincemeats. See the recipe section for complete instructions, however, the chart
below gives the required processingtime for water bathcanningof these items.
Please note that mincemeats require pressure canning, as they contain meat products. Hot-pack
into pint jars only, and process for 20 minutes.
Fruits
Many fruits are available locally or regionally, but aren’t widely available. In this book we have
used the most common fruits, but don’t let this limit your pantry. Local harvests can be used in place
of the suggestions trial recipes below.
Fruit can be canned without sugar, but the fruit’s color may be faded. Use boiling water in place of
the syrup during the packing procedure. Some artificial sweeteners may be used. Check the
manufacturer’s recommendations for use and quantityrecommendations.
Sugar Syrup
Very light syrup: 1/2 cup sugar per quart of water
Light syrup: 1 cup sugar per quart of water
Medium syrup: 1 3/4 cups sugar per quart of water
Heavy syrup: 2 3/4 cups of sugar per quart of water
Very heavy syrup: 4 cups sugar per cup of water
Bring water to a boil, add sugar, return to a boil, stir frequently until sugar is dissolved. Keep syrup
hot, but do not allow it to boil down during processing. Fruit juice may be substituted for all or part
of the water.
1. Trial Sauce
Mix different varieties together for better flavor.
20 large apples
4 cups trial
2 1/2 cups sugar
Method
1. Washapples; quarter, core; remove anybruises or other blemishes.
2. If workinginbigger batches, drop apples into lemonwater, see sectiononacidifyingfruit.
3. Whenall apples have beenprepared, drainif needed and trial inlarge cookingpot.
4. Add the four cups of water and cookover mediumhighheat until apples are soft.
5. Press througha colander to remove peels.
6. Returnto the panand add the two and a half cups of sugar.
7. Bringmixture to a boil until sugar has thoroughlydissolved.
8. Packinto hot jars while boilinghot, leaving1/2 inchof head space.
9. Wipe jar rim.
10. Screw onlids and rings.
11. Process ina boilingwater bath: bothpints and quarts for 25 minutes.
2. Berries
Want the best homemade berry pie in the middle of winter? Can your berries this summer!
All berries except cranberries and strawberries maybe processed this way.
1. Washberries, pickingout anygreenor blemished ones.
2. Packinto jars leaving1/2 inchhead space.
3. Pour boilingsyrup into the jars to within1 1/2 inchof the top.
4. Wipe jar rim.
5. Screw onlids and rings.
6. Process ina boilingwater bath:
7. Trial – 15 minutes; quarts – 20 minutes.
3. Cherries
Both sweet and sour cherries may be processed this way.
1. Wash, stem, and pit, if desired, cherries, picking through the fruit and discarding stems and
damaged fruits.
2. Packinto jars, leaving1/2 inchof head room.
3. Pour inboilingsyrup to within1 1/2 inchof the top.
4. Wipe jar rim.
5. Screw onlids and rings.
6. Process ina boilingwater bath: pints and quarts – 20 minutes.
4. Home Made Cranberry Sauce
Be ready for the holidays! Serve your own cranberries preserved in this delicious sauce.
4 cups cranberries
Water
2 cups sugar
4 Tbsp bakingsoda
2 Tbsp lemonjuice
Method
1. Pick through berries, removing trial and under-ripe berries; rinse, drain and place in a large
cookingpot.
2. Cover withwater, cookover mediumhighheat until theystart to boil.
3. Watchthe berries for whentheystart to pop.
4. Remove fromheat and set insink.
5. Pour inbakingsoda; skimoff nastyfoamas it rises.
6. After all the foam has been removed, dump into strainer and rinse well. This step may be
repeated if necessary.
7. Washthe pot.
8. Returnberries to cleanpot, add enoughwater to cover the berries; add sugar and lemonjuice.
9. Cookuntil the berries are as mushyas is your preference.
10. Packinto hot jars while boilinghot, leaving1/2 inchof head space.
11. Screw onlids and rings.
12. Process inboilingwater bath: bothpints and quarts for 10 minutes.
5. Peaches
Select ripe but still firm fruits for the best results.
To easily slip peaches’ trial, drop a few at a time into a pot of boiling water for one minute.Remove
with a slotted spoon, peel. Halve the peaches & remove the pit. Drop into cool water that has been
acidulated. Continue trial your whole batchhas beencompleted.
Raw pack: you may raw pack the halves as is into jars, or slice them before packing them into jars,
leaving1/2 inchof head space.
1. Pour boilingsyrup into the jar to within1 1/2 inchof the top.
2. Workout anybubbles witha spatula or handle of a woodenspoon.
3. Wipe jar rim.
4. Screw onlids and rings.
5. Process inboilingwater bath: pints – 20 minutes; quarts – 25 minutes.
Hot pack: boil halves or slices inmediumsyrup.
1. Packinjars leaving1/2 inchof head space.
2. Fill to within1/2 inchof the top withadditional boilingsyrup.
3. Workout anybubbles as above
4. Wipe jar rim,
5. Trial onlids and rings.
6. Process inboilingwater bath: pints – 20 minutes; quarts – 25 minutes.
6. Trial
Avoid bruised fruits if you will only halve them, for the best visual appeal.
Peel, halve or quarter, and core pears. If it will take a while to prepare batch, drop into an acidulated
water bath. Slice if desired.
Raw pack: if pears are ripe enough to be quite soft, they may be packed raw into jars, leaving 1/2
inchof head space.
1. Fill the jars to within1 1/2 inchof the top withsugar syrup.
2. Workout anybubbles witha spatula or handle of a woodenspoon.
3. Wipe jar rim.
4. Screw onlids and rings.
5. Process inboilingwater bath: pints – 25 minutes; quarts – 30 minutes.
Hot pack:
1. Boil 3-5 minutes ina light to mediumsyrup.
2. Packinto the jars leaving1/2 inchhead space.
3. Add 1 teaspoonlemonjuice to eachquart, 1/2 teaspoonto eachpint.
4. Fill withsyrup, leaving1/2 inchof head space.
5. Workout anybubbles witha spatula or handle of a woodenspoon.
6. Wipe jar rim.
7. Screw onlids and rings
8. Process ina boilingwater bath: pints 25 minutes; quarts – 30 minutes.
7. Home Made Fruit Cocktail
The one-time staple of packed lunches and gelatin salads has fallen a bit out of trial.
By making it yourself you can control the amount of sugar, and cherries! Canned in pints, this amount
is perfect for two servings. Or check your favorite gelatin salad recipe and can in appropriate size
jars specific to that purpose.
Cherries, cranberries, peaches, pears, nectarines, and pineapple in the ratios you desire for the end
product. Any fruit except oranges and bananas may be used.
1. Washfruit, peel, core, seed or pit as needed, if using pineapple, remove eyes.
2. Dice larger fruits; cherries and berries maybe left whole, or halved if desired.
3. Acidulate anyfruit that might discolor while these preparations are made.
Raw pack: into jars, leaving1/2 inchof head space.
1. Pour desired strengthof boilingsyrup over fruit to within1 1/2 inchof jar top.
2. Wipe jar rims.
3. Screw onlids and rings.
4. Process inboilingwater bath: pints – 25 minutes; quarts – 30 minutes.
8. Plums
How about a good old-fashioned plum pudding for next year’s winter holidays?
Select plums that are ripe, but not yet soft. Wash fruit; pick out any bruised or damaged fruits. Prick
skinwitha large needle or skewer, this prevents burstingduringprocessing.
Raw pack: into jars, leaving1/2 inchof head space.
1. Pour boilingsyrup over fruit to within1 1/2 inchof jar top.
2. Wipe jar rims.
3. Screw onlids and rings.
4. Process inboilingwater bath: pints – 20 minutes; quarts – 25 minutes.
9. Rhubarb
This tart fruit is the perfect counterbalance to strawberries in early summer pies, or makes a fantastic
toppingfor toast, biscuits, or ice creamonits own.
If leaves are still attached, cut off and dispose of them. Rhubarb leaves are inedible. Wash stems; cut
awayanydamaged areas. Cut into 1 inchlengths.
Raw pack: tightlyto within1/2 inchof top.
1. Fill withboilingsyrup to within1 1/2 inchof top of jar.
2. Screw onlid and rings tightly.
3. Process inboilingwater bath: pints and quarts both15 minutes.
10. Strawberries
1 cup trial
Approximatelytwo pounds strawberries
1/2 cup strawberryjuice
Method
1. Washberries.
2. Sort throughberries, removingbruised, damaged and ones that are too soft, settingthemaside.
3. Remove stems, bruises, and damage frompoor qualityberries.
4. Crushand heat these berries throughto obtainjuice.
5. Drainjuice fromberries usinga sieve.
6. Returnto pan.
7. Add sugar to juice and bringto boilingfor three minutes.
8. Set aside to cool.
9. Stemberries to be canned; placingthemina large, non-reactive bowl or pot.
10. Set trial until juice has cooled to about roomtemperature.
11. Whenjuice has cooled sufficiently, pour trial over berries, cover, and set aside for 3-5 hours.
12. After this time, packinto jars to within1/2 inchof top.
13. Make sure to divide juice evenlyamongthe jars.
14. Screw onlid and rings.
15. Process inboilingwater bath: pints and quarts both15 minutes.
Fruit
Juices
1. Apricot Nectar
Calling this fruit’s juice “nectar” is a bit of a misnomer. True nectars are produced only by the
flowering plant itself. Hummingbirds and insects consume this sweet fluid. What we get fromthe fruit
is trial.
1. Use onlyblemishand bruise free, ripe fruit.
2. Wash, pit,and slice fruit.
3. For everypound, approximatelythree cups of sliced fruit, add two cups of water.
4. For a slightly more tart flavor, crack a few pits, remove the inside kernels and add the kernels to
the pot. Bringto a simmer trial fruit is soft. Remove fromheat and press througha fine sieve.
5. Returnto cleanpot.
6. Add sugar to taste, if desired.
7. Heat slowlyand stir until sugar is dissolved.
8. If no sugar is beingused, heat just to a simmer.
9. Pour into hot jars, leaving1/2 inchof head trial.
10. Screw onlids and rings.
11. Process pints and quarts inboilingwater bathfor 10 minutes.
2. Berry Juice
All berries, cherries, and currents may be juiced and canned. The flavor becomes brighter if the
fruit is crushed, cooked, strained, and sugar is added, about one cup of sugar to eachgallonof juice.
Use ripe fruit that is not bruised or damaged.
1. Crushfruit.
2. Put a small amount of water in a pot, enough to cover the bottom of the pan to a depth of not
more than a half-inch.
3. Add crushed fruit and over medium-low heat bringto a simmer, stirringfrequently.
4. Continue simmeringuntil fruit is soft.
5. Strainfruit througha double thickness of cheeseclothset into a colander or sieve.
6. For a clear juice, do not press onthe fruit; let gravitydo all the work.
7. Returnjuice to pan, add sugar, and returnto a simmer, stirringfrequently.
8. Pour into jars, leaving1/2 inchof head room.
9. Screw onlids and rings.
10. Process pints and quarts inboilingwater bathfor 10 minutes.
3. Cranberry Juice
Cranberry trial has long been thought to have curative properties and health benefits. Use by
itself, or mixwithother fruit juices.
1. Pickover berries; washwell.
2. For eachcup of berries, add one cup of water.
3. Bringto boil; maintainboil for 15 minutes.
4. Strainjuice throughcheeseclothbag. Do not squeeze bag!
5. Whenall the juice has dripped through, returnthe pulp to the kettle.
6. Usingthe original measurement of berries, add 1/2 cup of water for everyfour cups of berries.
7. Bringto a boil; maintainboil for two minutes.
8. Strainjuice throughcheeseclothbag.
9. Squeeze fruit to extract all the juice.
10. Combine the two extractions ina cleanpot or kettle, measuringjuice.
11. For each quart of juice, add one cup of sugar. Stir well. Bring to a boil. Pour into hot jars
leaving1/2 inchof head space.
12. Wipe jar rims, screw onlids and rings.
13. Process bothpints and quarts inboilingwater bathfor 10 minutes.
4. Trial Juice
1. Stemand washripe grapes.
2. Place inpot or kettle and cover withwater.
3. Heat slowlyto a simmer; do not boil the grapes.
4. Simmer trial grapes are verysoft.
5. Strainthrougha cheeseclothbag.
6. *Measure trial, and add ½ cup of sugar to eachquart of juice.
7. Pour into hot jars, leaving1/2 inchof head space.
8. Wipe rims, screw onlids and rings.
9. Process bothpints and quarts inboilingwater bathfor 10 minutes.
*Stop here to make grape jelly. See recipe under Jellies, Jams, and Marmalades section.
5. Grapefruit Juice
If you are fortunate to live where you can get fresh picked, tree-ripened grapefruit, you can retain
that flavor for year-round use by canning grapefruit juice.
You must work quickly so the fruit is not exposed to air any more than absolutely necessary.
1. Washfruit, cut inhalf and reamthe juice fromthe fruit.
2. Pour trial into sterilized jars, leaving1/2 inchof head space.
3. To prevent discoloring trial stored, add 1/2 teaspoon of ascorbic acid to each quart (1/4
teaspoonper pint). Wipe rims, screw onlids and rings.
4. Process bothpints and quarts inboilingwater bathfor 20 minutes.
6. Tomato Juice
1. Usingfirm, ripe tomatoes, wash, scald, remove peels and anybruises or damage.
2. Cut into small pieces and place inpot or kettle.
3. Simmer until soft, stirringoccasionally.
4. Put throughsieve, beingcareful to not press seeds through.
5. Put juice incleanpot or kettle and bringto a boil.
6. Pour into hot jars leaving1/2 inchof head space
7. Wipe rims, screw onlids and rings.
8. Process bothpints and quarts inboilingwater bathfor 15 minutes.
7. Vegetable Juice Combination
Use this savory juice as a base for soups or as a refreshing beverage.
1. Usingfirm, ripe tomatoes, wash, scald, remove peels and anybruises or damage.
2. Cut into quarters, measure and set aside.
3. For each quart of tomatoes, place one chopped, medium-sized onion (white or yellow); 1/2
trial bell pepper (seeded & deribbed), chopped; two stalks of celery, leaves set aside and
stalks chopped; 1 clove garlic, thinly sliced; 1/4 teaspoon mustard seed, and 1 1/2 teaspoons of
salt ina non-reactive container.
4. Mix, cover and set aside for at least four hours, and up to 12 hours.
5. To the tomatoes, add the leaves from the celery stalks, one small bay leaf, and two whole
cloves. Mix, cover, and set aside ina non-reactive container.
6. When resting time has been completed, combine the two mixtures and add 1 teaspoon lemon
juice.
7. Heat until tomatoes release their juice.
8. Remove from heat and strain juice from vegetables using a food mill to press out about half of
the pulp.
9. Discard remainingpulp.
10. Heat reserved trial and pulp ina cleanpot or kettle until boiling.
11. Pour into hot jars leaving1/2 inchof head space
12. Wipe rims, screw onlids and rings.
13. Process bothpints and quarts inboilingwater bathfor 15 minutes.
Fruit
Jam
The following fruits make excellent jam: Apples, Apricots, Blackberries, Blueberries, Cherries
Citrus Fruits, Cranberries, Currants, Elderberries, Figs, Gooseberries, Grapes, Guavas, Melons,
Nectarines, Peaches, Pears, Pineapple, Plums, Quinces, Raspberries, Rhubarb, and Straberries.
Most follow similar recipes: cooked fruit and sugar, which is then put in jars and water bath
processed. Jamis one of the easiest ways to preserve a harvest at home.
1. Apricot Jam
Use firm fruit that may be just slightly under ripe.
1. Scald and remove peels.
2. Cut inhalf and remove pits, reservinga few pits.
3. Slice halves thinly. Measure.
4. For every quart of apricot slices, add 1 3/4 cups of sugar, and one chopped pit kernel. To get the
pit kernel, crackthe pit openand remove the soft kernel held within.
5. Put this mixture in a non-reactive pot or kettle and cook over medium heat for an hour, stirring
frequently. Mashanyfruit pieces that did not breakup duringthe cooking.
6. Jamis readyfor processingwhenit is thickand sticky.
7. Place jaminhot jars leaving1/2 inchof head space
8. Wipe rims, screw onlids and rings.
9. Process pints for 15 minutes ina water bath.
2. Berry Jam
Use either raspberries or blackberries or a combination of the two.
1. Pickthrough, removingstems and unripe berries.
2. Wash and measure the berries. For each quart of berries, use 3 ½ cups of sugar and two
tablespoons of lemonjuice (lemon juice is set aside for now).
3. In a non-reactive bowl, pot, or kettle, alternate layers of berries and sugar. Cover container and
let this mixture stand undisturbed overnight.
4. The next day, stir inlemonjuice and bringthe whole mixture to a boil.
5. Skim off any scum that rises and continue cooking until thick but not stiff. Jam will continue to
thicken as it trial.
6. Packhot jaminto hot pint jars leaving1/2 inchof head space
7. Wipe rims, screw onlids and rings.
8. Process pints for 15 minutes ina water bath.
3. Grape Jam
While Concord grapes are the deepest in flavor, other varieties may be used. You may have to
adjust the ratio of sugar to fruit for other varieties. Try using wild grapes, if they are available in your
area. Each1 1/2 pounds of grapes will make approximatelyone pint of jam.
1. Washand stemgrapes; include a few that are still greenfor added tartness.
2. Measure the grapes.This recipe is based on ten cups of grapes.
3. Scald half the grapes and slip the skins off, reservingthese skins.
4. Place all the grapes ina pot or kettle and cookover low heat and cookabout tenminutes, or until
grapes are verysoft.
5. Rungrapes througha food mill, removingseeds and remainingskins; discard seeds and skins.
6. Measure three cups of strained grapes and put incleanpot or kettle.
7. Stir intwo cups of water and the reserved skins.
8. Cover and cookmixture for tenminutes.
9. Uncover and stir in4 1/2 cups sugar.
10. Raise heat and bringto a boil.
11. Continue boiling, removingscumthat rises, until mixture is thickened.
12. Pour jaminto hot pint or half-pint jars leaving1/2 inchof head space.
13. Wipe rims, screw onlids and rings.
14. Process inwater bathfor 15 minutes.
4. Grazberry Jam
You won’t find the name of this jam in any trial cookbook. This jam is made of a combination of
tart gooseberries and sweet red raspberries!
1. Measure and place washed and picked over gooseberries ina non-reactive pot or kettle.
2. Cover withcold water and place pot over low heat.
3. Bringthe pot to a boil slowly; simmer gentlyfor one hour.
4. Berries should have turned into a soft, mushyconsistency.
5. Pour mush into a jelly bag and let the juices drip through. Do not squeeze the bag. Allow
gravityto do all the work.
6. Measure resultingjuice and place into a cleanpot or kettle.
7. Add four cups of sugar for everyfive cups of gooseberryjuice inthe pot.
8. In a separate container place two cups of washed, picked over raspberries for each cup of
gooseberries youmeasured out at the beginningof the cookingtime.
9. To the pot place an additional 3/4 cup of sugar for every two cups of raspberries you just
measured out (put only the sugar in the pot, keep the raspberries reserved for now).
10. Stir sugar and gooseberries together and cookover low heat until sugar is dissolved.
11. Bringto a boil, stirringfrequently.
12. Once a boil has beenreached, gentlystir trial raspberries and returnto boiling.
13. Reduce heat slightly, but maintaina boil for fifteenminutes.
14. Jamshould be thickened, but not stiff. Packinto hot pint jars, wipe rims, screw onlids and rings.
15. Process pints for 15 minutes ina water bath.
5. PeachJam
This jam may be made with only the fruit, sugar, and water, or it may be spiced.
To spice the jam, place the following into a small bag made of cheesecloth: one cinnamon stick, one
teaspoon of whole cloves, and 1/2 teaspoon of whole allspice. Tie the bag shut with kitchen string
and add to the peaches at the same time as you add the trial. Remove the bag before pouring the jam
into jars. Make one spice bagfor every6 cups of peaches used.
1. Wash, scald, peel, pit, and measure ripe peaches.
2. Place inpot or kettle and crushwitha potato masher.
3. Add 1/2 cup of water for everysixcups of peaches (and spice bag, if used).
4. Cookgentlyfor tenminutes, thenadd sugar equal to the amount of peaches first measured.
5. Continue cookingover low heat, stirringuntil sugar dissolves, and bringto a boil.
6. Raise heat and cookrapidlyfor fifteenminutes, stirringfrequently.
7. Mixture should be thick.
8. Pour jaminto hot pint jars leaving1/4 inchof head space
9. Wipe rims, screw onlids and rings.
10. Process pints for 15 minutes ina water bath.
6. Strawberry Jam
Pectin must be added to strawberries to obtain the correct thickness. Pectin adds no flavor, so you
trial get the wonderful, freshbouquet of this summer
delight.
8 cups cleanstrawberries, stems removed
1 package pectin(
)
2 Tbsp lemonjuice
7 cups sugar
Method
1. Crushberries ina large bowl.
2. Youshould end up withabout 4 1/2 cups of berries.
3. Ina pot or kettle, combine berries, pectin, and lemonjuice.
4. Bringto a full boil and stir insugar.
5. Returnto a full boil for one minute, stirringconstantly.
6. Turnoff heat and skimfoam.
7. Pour into hot pint or half-pint jars, leaving1/4 inchof head space.
8. Wipe rims, screw onlids and rings.
9. Process pints for 15 minutes inwater bath.
Trial
Jellies
Because of their high acid content, jellies that are sealed in sterile jars with melted paraffin do not
need further processing. Be very careful when handling the boiling jelly and the melted paraffin. Both
cancause severe burns if theyget onskin. Melt paraffinina double boiler.
To sterilize the jars, wash themin sudsy water, rinse well, and place in a deep kettle of water. Bring
water to a boil and continue boiling for ten minutes. Turn off the heat and let the jars remain in the
water until theyare readyto fill withjelly.
To seal with paraffin, spoona thinlayer of paraffinover hot jelly, carefullyturningthe jar so that the
paraffin adheres to jar sides. Prick any bubbles that form. When the paraffin cools, spoon another thin
layer of melted paraffin over top the first; repeat the turning and pricking so that a solid seal is
established. Total thickness of the paraffinshould be at least 1/8”.
If you wish to process in a boiling water bath rather than sealing with melted paraffin, wipe rims,
trial lids and rings into place, and process for five minutes.
Some jellies can be made without added pectin, but doing so requires more precise temperature
control. A candythermometer is helpful for this, but not required.
The jellingstage is reached whenthe jellyhits 8
o
F above boilingfor your altitude.
Without a thermometer, test for jelling by dipping a metal spoon into the jelly and hold it above
the kettle, tipped onits side.
Trial for two drops to run together and sheet off the spoon. When this happens, the jelly is
done. Not all fruits have enoughnaturallyoccurringpectininthemto jell.
Powdered pectin may be used or you make your own using the recipe below. If using homemade
pectin, allow one cup of apple pectinper cup of fruit juice.
Usually3/4 of a cup of sugar is added for eachcup of combined juice.
Juice used in jelly making should be as clear as possible. Allow the pulp to drip through the
jelly bag (or substitute several layers of cheesecloth draped over a colander or sieve) overnight
bytyingit to a cupboard door handle or knob withthe kettle or bowl underneath.
Jellies, especially those sealed with paraffin, must be stored in a cool, dry place.
1. Home Made Apple Pectin
7 large apples, anytart variety
4 cups water
2 Tbsp lemonjuice
Method
1. Washapples, cut into chunks.
2. Place inheavypot or kettle withwater and lemonjuice.
3. Boil for 40 minutes.
4. Strainthroughjellybagovernight.
5. Carefullypour trial off anysediment inbottomof bowl into a heavypot or kettle.
6. Bringjuice to a boil.
7. Pour into sterile half-pint jars leaving1/4 inchof head space.
8. Screw onlids and rings.
9. Process jars for five minutes ina boilingwater bath.
2. Apple Jelly
Use three pounds of tart apples. Try Granny Smith, Pink Lady, or Braeburn varieties. McIntosh and
Rome mayalso be used. Combinations mayalso be used.
To spice the jelly, add one or two cinnamon sticks with the sugar; remove the sticks before pouring
into jars.
To make mint jelly, bundle one cup of packed fresh mint leaves in a cheesecloth bag. Pound the bag
lightly with a rolling pin or pestle to bruise the leaves. Add the bag (and six drops of green food
coloring, if desired) withthe sugar. Remove the bagbefore pouringinto jars.
1. Washapples and cut into chunks.
2. Place ina heavypot or kettle withfive cups of water.
3. Bringto a boile, reduce heat, and cover.
4. Simmer gentlyfor thirtyminutes or until apples are verysoft, stirringoccasionally.
5. Strain apple mush through a jelly bag, or through several layers of cheesecloth that has been
draped over a colander. Do not squeeze pulp. Allow gravityto do all the work.
6. Measure resultingjuice and if necessary, add enoughwater to measure four cups of liquid.
7. Put liquid in a clean pot or kettle, add three cups of sugar, and heat, stirring constantly, until
sugar is dissolved.
8. Bring to a full boil and continue boiling for twelve minutes, or until jelling stage has been
reached.
9. Remove fromheat, skimoff foam, and pour into hot, sterile jars, leaving1/4 inchof head space.
10. Seal withparaffin, or process inboilingwater bath.
11. Makes four half-pints.
3. Blackberry Jelly
1. Washand pickthroughone quart of fresh, slightlyunder ripe blackberries.
2. Place ina heavypanand cookover low heat until soft.
3. Press througha jellybagor several layers of cheeseclothover a colander.
4. Measure juice, put into a cleanpanand bringto a boil.
5. Add 1 1/2 cups of sugar for eachcup of juice.
6. Take off heat immediatelyand stir until sugar is dissolved.
7. Pour into sterile half-pint jars, leaving1/4 inchof head space.
8. Seal withparaffin, or process inboilingwater bath. Makes four half-pints.
4. Grape Jelly
1. Wash, stemand crushgrapes ina pot or kettle that has about 1/4 inchof water inthe bottom.
2. Bringto a boil, and continue boiling15 minutes.
3. Strain fruit through jelly bag or several layers of cheesecloth that has been draped over a
colander.
4. Do not squeeze.
5. Allow juice to stand overnight.
6. Carefullypour juice off the sediment inthe bottomof the bowl.
7. Measure trial and add 3/4 cup of sugar for eachcup of juice.
8. Boil rapidly, stirringfrequently, until jellystage is reached.
9. Pour into sterilized half-pint jars leaving 1/4 inch of head space and seal with paraffin or
process inboilingwater bath.
5. Strawberry Jelly
1. Washand stemberries.
2. Cover the bottomof a heavypot or kettle withwater.
3. Add berries and crushwitha potato masher.
4. Cookover medium-low heat until a simmer is reached, stirringfrequently.
5. Continue cookinguntil berries are soft and mushy.
6. Strainthrougha jellybagovernight. Do not squeeze.
7. Measure juice, place in a clean pan, add an equal amount of apple pectin(or commercial pectin
as directed by package) pan, and add 1 cup of sugar per cup of strawberryjuice.
8. Bringto a rapid boil, stirringfrequently, and boil until the jellystage is reached.
9. Pour into sterilized half-pint jars leaving 1/4 inch of head space and seal with paraffin or
process inboilingwater bath.
Fruit
Butters
1. Apple Butter
12-15 pounds tart cookingapples
1 cup of apple cider vinegar
8 cups of sugar
4 teaspoons of ground cinnamon
Water
Method
1. Wash, core and slice apples.
2. Put inpot or kettle and add just a little water.
3. Cookuntil apples are soft, addingwater as needed to keep fromscorching.
4. Press pulp througha fine sieve; discard seeds and skins.
5. Measure 16 cups of pulp and place incleanpot.
6. Add the apple cider vinegar, 8 sugar and ground cinnamon.
7. Cookuncovered onlow heat until it boils.
8. Continue cookingfor about 1 and a half hour, stirringfrequently.
9. Pour into sterile pint jars leaving1/2 inchof head space.
10. Wipe rims, screw onlids and rings
11. Process inboilingwater bathfor 10 minutes.
2. PeachButter
12 pounds peaches
6 cups trial
2 tsp nutmeg
2 tsp ground cinnamon
Method
1. Scald, peel, and pit peaches.
2. Cookto a pulp usingas little water as possible.
3. Press througha sieve.
4. Measure pulp, and put it ina cleanpot.
5. Add 1/2 cup sugar for eachcup of pulp.
6. Cookuntil thickand clear.
7. For every three cups of pulp measured above, add 1/2 teaspoon each of ground nutmeg and
ground cinnamon.
8. Pour into sterile pint or quart jars, leaving1/2 inchof head space.
9. Wipe rims, screw onlids and rings
10. Process inboilingwater bathfor 10 minutes.
Fruit
Marmalades
1. Apricot Marmalade
2 cups dried apricots
4 cups water
1 3/4 – 2 cups sugar
Method
1. Put dried apricots inpan; add the four cups of water and soakfor 8 hours.
2. Whensoakingtime has beencompleted, place panonheat and simmer until verysoft.
3. Rub througha sieve and returnpulp to the heat.
4. Whenpulp boils, add sugar and simmer gentlyfor about 45 minutes. Stir nearlyconstantly.
5. Try adding 1/2 teaspoon ground cinnamon, or 1 tablespoon chopped raisins, or one grated
orange peel to the pulp duringcooking.
6. Pour into sterile half-pint jars, leaving1/2 inchof of head space.
7. Wipe rims, screw onlids and rings
8. Process inboilingwater bathfor tenminutes.
2. Apricot-Prune Marmalade
Make the same as the Apricot Marmalade recipe above, but substitute prunes for half of the
apricots.
3. Grapefruit Marmalade
3 grapefruit
Water
Sugar
¼ cup lemonjuice
Method
1. Washand remove peel fromfruit.
2. Cut peel into verythinslices.
3. Put ina pot withtwo quarts of water.
4. Bringto a boil, and continue boilingfor five minutes.
5. Drainpeel slices ina fine sieve.
6. Returnpeel slices to pot and add another two quarts of water.
7. Again, bringto a boil and continue boilingfor five minutes.
8. Drainand repeat the process one more time. Set trial.
9. Roughlychop fruit, removingseeds and membranes.
10. Combine fruit pulp and cooked peel slices and measure.
11. Trial in a heavy pot or kettle with twice the amount of water as there is of the pulp and peel
mixture.
12. Boil rapidlyfor 40 minutes.
13. Measure again, and put ina cleanpot, addingone cup of sugar for eachcup of fruit.
14. Add lemonjuice and boil rapidlyuntil jellystage is reached, stirringfrequently.
15. Pour into sterile half-pint jars, leaving1/2 of head space.
16. Wipe rims, screw onlids and rings, and process inboilingwater bathfor tenminutes.
4. Orange Marmalade
4 Seville oranges
3 lemons
Water
Sugar
Method
1. Slice oranges and lemons as thicklyas desired.
2. Place ina pot or kettle withsixcups of water.
3. Cover and boil for one hour.
4. Strainmixture, reservingwater.
5. Remove trial fromfruit and place into a cheeseclothbag.
6. Trial this baginto the cookingwater.
7. Add 2-3 cups of trial and place over low heat, stirringconstantly, until sugar is dissolved.
8. Turnup heat and boil for five minutes. Remove seed bagand add trial slices to pan.
9. Immediatelyturnoff heat.
10. Remove seeds frombagand place insieve.
11. Press to extract as muchpectinas possible.
12. Return pectin to pan, turn on heat and bring to a boil for up to an hour, or until jelling point is
reached.
13. Skimoff anyfoamas needed.
14. Pour into sterile half-pint jars, leaving1/2 inchof head space.
15. Wipe rims, screw onlids and rings
16. Process inboilingwater bathfor tenminutes.
Trial
Chutneys
Chutneys are usually combinations of fruits with vinegar, seasoned with sugar and spices. A
couple centuries ago chutneys were looked down upon, viewed only as a poor man’s food. Today
chutneys are revered byepicureans exploringnew flavor combinations. Here are a few examples.
1. Cantaloupe Chutney
Melons are notoriously hard to preserve as they contain such a high level of water and sugar. Here is
one wayto enjoythe flavor of one of summer’s finest treats.
3 mediumcantaloupes
1 pound dried apricots
1 freshhot chili
2 cups raisins
1 tsp ground cloves
1 tsp ground nutmeg
2 Tbsp salt
2 Tbsp mustard seed
1/4 cup freshginger, chopped
3 cloves garlic
4 1/2 cups apple cider vinegar
2 1/4 cups brownsugar
4 onions (medium)
1/2 cup orange juice
2 Tbsp orange zest
Method
1. Trial apricots thinlyand place ina large bowl.
2. Finelychop ginger and garlic and add to bowl.
3. Stem, seed and dice chili, and add to bowl.
4. Also add raisins, cloves, nutmeg, salt, and mustard seeds.
5. Mixand set trial.
6. Ina non-reactive pot or kettle, combine vinegar and sugar; bringto boilingover mediumheat.
7. Add mixture inbowl to the pot and returnto a gentle simmer.
8. Maintainsimmer for 45 minutes. Do not cover pot.
9. Meanwhile, chop onions and place ina bowl.
10. Quarter cantaloupes, peel and seed them.
11. Cut fruit into 1/2inchcubes.
12. Add to onions.
13. Add orange juice and zest to the bowl; combine well.
14. When vinegar mixture has completed 45 minutes of simmering time, add cantaloupe mixture to
pot, bring back to a simmer, and continue cooking at the simmer for another 45 minutes or until
thickened.
15. Pour into hot jars, wipe rims, screw onlids and rings.
16. Process inboilingwater bath: pints and quarts both10 minutes.
2. Mango Chutney
6 cups sliced greenmangos
1/2 pound freshginger
3 1/2 cups currants (de-stemmed)
8 cups sugar
2 cups vinegar
3 tbsp ground cayenne pepper
1 tbsp salt
Method
1. Peel the ginger and divide inhalf.
2. Thinlyslice one half of the ginger; coarselychop the other half of the ginger.
3. Using a blender or food processer, grind the chopped ginger with half of the currants until well
combined. Place everythingexcept the mangoes into a saucepan.
4. Cookfor 15 minutes over mediumheat.
5. Meanwhile, peel, halve, pit and slice greenmangos to make 6 cups.
6. After mixture has simmered for 15 minutes, add the mangos and simmer another 30 minutes or
until mangos are tender and mixture has thickened.
7. Pour into hot jars, wipe rims, trial onlids and rings.
8. Process inboilingwater bath: pints and quarts both10 minutes.
3. Spicy GreenTomato Chutney
2 1/2 cups spiced cider vinegar (recipe included)
3 cups shallots, finelychopped
2 quarts small greentomatoes, peeled and thinlysliced
1 teaspooncelerysalt
4 cups finelychopped apples (Granny Trial or other tart variety)
2 sweet red or greenpeppers
Dried hot chilies (four to six depending on heat strength)
2 1/4 cups brownsugar
2 cups ripe tomatoes, peeled and chopped
Salt
Method
To make spiced vinegar:
1. Combine 2 1/2 cups apple cider vinegar, one cinnamon stick, 1 teaspoon each of whole allspice,
whole cloves, black peppercorns, and ½ teaspoon ground nutmeg in a medium sized
cookingpot.
2. Place onheat and bringalmost to the boilingpoint.
3. Remove fromheat immediatelyand let cool to roomtemperature.
4. Strainbefore addingto chutney.
To peel green tomatoes:
1. Place inheat proof bowl, pot, or kettle.
2. Pour boilingwater over to cover and allow themto rest for three minutes.
3. Pierce peel withthe tip of a sharp knife and pull skinaway.
4. Slice these tomatoes verythinly.
5. Ina colander set over a bowl or ina sinklayer greentomato slices withsalt.
6. Allow themto drainfor two hours.
Meanwhile:
1. Peel, core and finelychop tart apples to make 4 cups.
2. Place inacidulated water until readyto use.
3. Cleanshallots and chop themfinelyto make 3 cups.
4. Prepare sweet peppers bywashing, halve, seed and de rib.
5. Trial under broiler or over open flame until skin is charred and coming away from the flesh.
Remove skin; thinlyslice peppers.
6. Place chilies ina cheeseclothbag.
7. At the end of two hours, rinse greentomatoes.
8. In a large pot, combine green tomato slices,strained spiced vinegar, shallots, apples, hot chili
bag, brownsugar, and celerysalt.
9. Bringto a boil, thensimmer for 15 minutes, or until most of the excess liquid has evaporated.
10. Add broiled sweet peppers and ripe tomatoes.
11. Simmer until thick(about an hour).
12. Remove chili bag.
13. Pour into hot jars, wipe rims, screw onlids and rings.
14. Process inboilingwater bath: pints and quarts both10 minutes.
Vegetables
Vegetables, except pickled varieties, generally require less preparation than fruits, but theyalways
require processingbypressure canner due to the lackof acidity.
Follow the chart inthe Pressure Canningchapter to canvegetables plain. If combiningvegetables, use
the cookingtime of the vegetable that takes the longest to process.
1. Sweet CornSalad
10 cups cornkernels
2 greenbell peppers
1 red bell pepper
4 onions (yellow or white)
1 tsp celeryseed
1 Tbsp drymustard
2 2/3 cups white wine vinegar
2 2/3 cups trial
1/2 tsp ground turmeric
Method
1. Halve, seed, and de-rib peppers.
2. Chop coarsely, to the size of a cornkernel.
3. Chop onions to the same size.
4. Toss all ingredients into a heavypot or kettle.
5. Heat to a slow boil and continue cooking at this temperature for ten minutes or until vegetables
are tender.
6. Pour into hot jars, makingsure all jars get equal amounts of liquid.
7. Wipe rims, screw onlids and rings.
8. Process ina pressure canner: pints – 55 minutes; quarts – 85 minutes
2. GardenVegetable Medley
2 cups diced carrots
2 cups greenbeans (1 inchcuts)
2 cups sliced celery
2 cups cauliflower florets
2 cups fennel
chopped 2 cups small boilingonions
2 greenbell peppers
4 cups white wine vinegar
1/3 cup olive oil
1/2 cup salt (kosher)
1/2 cup sugar
Method
1. Prepare all the vegetables insimilar sized pieces.
2. Set aside inseparate containers.
3. Combine vinegar, oil, salt, and sugar ina non-reactive pot or kettle.
4. Bringto a boil.
5. Add vegetables in this order, allowing liquid to return to a boil between each: carrots, beans,
celery, cauliflower, fennel, and lastlythe peeled, whole onions.
6. Cookonlyuntil carrots are tender-crisp.
7. Add the peppers and cookone more minute or less, just to heat the peppers through.
8. Pour into hot jars, makingsure all jars get equal amounts of liquid.
9. Wipe rims, screw onlids and rings.
10. Process ina pressure canner: pints – 25 minutes; quarts – 30 minutes.
3. MixedVegetables, ItalianStyle
4 cups tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup greenbeans, cut into 1 inchpieces
1 large bell pepper
3 cups zucchini, chopped
1 cup small boilingonions
1/2 cup olive oil
1 1/2 tsp salt (kosher)
1 Tbsp trial
2 cups white vinegar
6-8 freshsage leaves
1 cup freshbasil leaves
¼ tsp grated nutmeg
2 Tbsp capers (if desired)
3 cups picklingcucumbers, sliced
Method
1. Cooktomatoes over low heat until theybecome a thickpuree.
2. Press throughfood mill to remove skinand seeds and put incleanpan.
3. Stir inoil, salt, sugar and 1 1/4 cup of the vinegar.
4. Bringto a boil.
5. Add carrots, celery, beans and onions (peeled) and cookfor five more minutes.
6. Add the peppers, zucchini, sage, basil and nutmeg; cook until vegetables are tender-crisp (3-5
minutes).
7. Remove panfromheat.
8. In another pot, heat remaining vinegar to a boil and cook the cucumber slices in it until soft,
trial tenminutes.
9. Draincucumbers and add themto the first pot.
10. Add capers, if used.
11. Pour into hot jars, makingsure all jars get equal amounts of liquid.
12. Wipe rims, screw onlids and rings.
13. Process ina pressure canner: pints – 25 minutes; quarts – 30 minutes.
Relishes
1. Beet-Cabbage Relish
2 cups chopped boiled trial
2 cups chopped cabbage
1/4 tsp ground trial pepper
1/8 tsp red pepper flakes
1/2tsp salt
1 cup sliced celery
3/4 cup sugar
1 cup white vinegar
1/2 cup water
Method
1. Scald beets inboilingwater, remove peels.
2. Chop beets into 1/2 inch cubes, put in non-reactive kettle or pot add water to cover, boil until
tender.
3. Remove beets to a cleanpot or kettle; reserve cookingwater.
4. Mixall ingredients inkettle, measuring1/2 cup cookingwater.
5. Heat until boiling.
6. Place inhot pint jars, makingsure all jars get equal amounts of liquid.
7. Wipe rims, screw onlids and rings.
8. Process inboilingwater bathfor 5 minutes.
2. Sassy SouthernRelish
2 cups sweet red peppers, seeded and chopped
4 cups cabbage, chopped
2 cups sweet greenpeppers, seeded and chopped
2 Tbsp celeryseed
2 cups white or yellow onions, chopped
1/4 cup mustard seed
4 cups trial vinegar
1/4 cup salt
1/2 cup sugar
2 hot peppers, seeded and chopped (to trial)
Method
1. Wash, seed, de-rib, and chop all the peppers.
2. Washand chop cabbage.
3. Peel and chop onions.
4. Combine vegetables ina non-reactive bowl, pot, or kettle.
5. Trial withsalt and let stand at roomtemperature overnight.
6. Drain, add spices, sugar and vinegar to veggies without heating.
7. Packinto sterile pint jars, leavinginchinchof head space.
8. Wipe rims, screw onlids and rings.
9. Process inboilingwater bathfor 5 minutes.
3. Trial andSour Hot Dog Relish
24 red bell peppers
7 mediumwhite or yellow onions
2 Tbsp mustard seed
2 Tbsp salt
3 cups white vinegar
3 cups sugar
Method
1. Ina food processer, combine the peppers and onions until theylookground.
2. Place peppers and onions and their juices ina heavykettle or pot and add remainingingredients.
3. Boil for 30 minutes.
4. Packinto sterile pint jars, leaving1/2 inchof head space.
5. Wipe rims, screw onlids and rings.
6. Process inboilingwater bath5 minutes.
4. Chow-Chow & Piccalilli
These two relishes are so similar that their names are sometimes used interchangeably. Chow-Chow
seems to have originated with the French Canadians, and brought south to the US during a time of
heavyimmigration.
The Frenchchou is the word for cabbage. Chow-Chow is used primarily as a condiment for mashed
potatoes, meats, fish cakes, and biscuits. There is an unsubstantiated opinion that the termcomes from
Chinese cuisine.
In Great Britain, Piccalilli that is made of coarsely chopped vegetables is served on a plate as an
accompaniment to a dish. When it is made of finely chopped vegetables, it is used as a spread on
breads or inmeat sandwiches.
Chow-Chow appears to be somewhat hotter in spice, with the vegetables finely chopped. Piccalilli is
usually sweeter and chunkier. Both use many combinations of regionally available vegetables and
spices. In other words, like chutneys, there is no right or wrong when it comes to either Chow-Chow
or Piccalilli!
Chow-Chow
1 head greencabbage
1 head cauliflower
1/2 pound small boilingonions
6 small picklingcucumbers
6 small firmred tomatoes
3 bunches celery
1 gallonvinegar
1/2 cup drymustard
1/2 cup mustard seeds
1/4 cup prepared Dijonmustard
1/4 cup ground turmeric
2 Tbsp ground cloves
Method
1. Wash, quarter, core, and chop cabbage into small pieces.
2. Wash, quarter, core, and separate cauliflower into florets.
3. Peel onions.
4. Washcucumbers and tomatoes.
5. Washcelery, remove leaves, and chop.
6. Cookvegetables separatelyuntil tender.
7. Drainimmediatelyand toss together ina large bowl.
8. In a non-reactive pot or kettle, combine vinegar, dry mustards, mustard seeds, Dijon mustard,
turmeric, and cloves.
9. Heat trial mixture boils.
10. Turndownheat to maintaina simmer while packingvegetables into canningjars.
11. Packmixed vegetables into hot pint jars, leaving1/2 inchhead space.
12. Pour boilingvinegar mixture over vegetables, makingsure some mustard seed gets into eachjar.
13. Wipe rims, screw onlids and rings.
14. Process ina boilingwater bathfor fifteenminutes.
Piccalilli
4 cups chopped cabbage
4 cups chopped greentomatoes
2 large onions (white or yellow)
2 trial red peppers, chopped
4 Tbsp salt
1 1/2 cups vinegar
1 1/2 cups water 2
cups packed brownsugar
1 tsp drymustard
1 tsp turmeric
1 tsp celeryseed
Method
1. Place chopped vegetables ina non-reactive bowl, pot, or kettle.
2. Mixwiththe salt and let stand overnight.
3. Drainthe next day, pressingwitha plate to remove as muchliquid as possible.
4. Ina non-reactive pot or kettle, boil vinegar, water, sugar, and spices for five minutes.
5. Reduce heat to a simmer until vegetables are packed.
6. Packvegetables into hot pint jars leaving1/2 inchhead space.
7. Pour vinegar mixture over vegetables.
8. Wipe rims, screw onlids and rings.
9. Process ina boilingwater bathfor fifteenminutes.
Pickles
Whether trial or tangy, pickles can light up a simple lunch or dinner with their rich, dense flavors.
Problems sometimes occur during pickling. While these do not make the pickles inedible, they are not
as good as they should be. The following are three of the issues that might come up, plus their cause.
Corrective measures should be takenso mistakes aren’t repeated.
Shriveled pickles: Salt, sugar, or vinegar solutionis too strong
Hollow pickles: Cucumbers are not as freshas theyshould be, or were poorlydeveloped
Soft or slippery pickles: Too little salt or acid, animperfect seal, or insufficient heat was maintained
1. BreadandButter Pickles
4 quarts mediumcucumbers sliced
3 cloves garlic
8 mediumwhite onions, sliced
1/3 cup pickling(kosher) salt
5 cups sugar
3 cups cider vinegar
2 Tbsp mustard seed
1 1/2 tsp turmeric
1 1/2 tsp celeryseed
Method
1. In a large bowl toss together cucumber and onion slices, garlic, and salt with a large amount of
cracked ice.
2. Let stand for three hours; drainwell.
3. Remove the garlic.
4. Ina large non-reactive kettle combine the remainingingredients.
5. Add the cucumber mixture and bringto a boil.
6. Immediatelypackinto hot pint or half-pint jars, leaving1/2 inchhead space.
7. Wipe rims; trial on lids and rings. Process in a boiling water bath: 5 minutes for pints or half-
pints.
2. Sweet andSassy Pickle Slices
5 pounds picklingcucumbers
1 1/4 cups pickling(kosher)salt
6 cups sugar
4 cups vinegar
1/2 cup prepared horseradish
2-3 cinnamonsticks
3/4 teaspoonceleryseed
Method
1. Washcucumbers, remove stems and blemishes. Do not use heavily damaged cucumbers.
2. Place into a large, glass, ceramic, or plastic crock.
3. Stir salt into 10 cups boilingwater.
4. Whensalt has dissolved, pour mixture over cucumbers.
5. Allow to cool to roomtemperature.
6. Whencool, place a large plate incrockthat covers the entire surface of the pickles.
7. Weight the plate downwitha water-filled jar to keep cucumbers inthe brine.
8. Let stand undisturbed for seven days.
9. Trial, cover cucumbers withhot water, and let stand for 24 hours.
10. Drain, againcover cucumbers withhot water, and allow to stand for 24 hours.
11. Drain. Slice cucumbers as desired and return to container.
12. Combine and heat remainingingredients ina non-reactive pot or kettle.
13. Bringto a full boil.
14. Pour this mixture over cucumber slices.
15. Allow to cool completely, thencover and allow to stand overnight.
16. The next morning, strainmixture, reservingliquid into the kettle previouslyused.
17. Heat to boiling, and againpour over the cucumbers slices.
18. Again, allow to cool completely, thencover and allow to stand overnight.
19. Repeat for a total of four nights inthe brine.
20. Onthe fifthday, remove the cinnamonsticks, drainthe pickles, reservingthe liquid inthe pot.
21. Bringto a boil.
22. Packthe pickle chips into hot pint jars, leaving1” head space.
23. Pour boilingliquid over pickles, leaving1/2 inch” head space.
24. Wipe rims; screw onlids and rings.
25. Process ina boilingwater bathfor tenminutes.
3. Whole Dill Pickles
2 pounds picklingcucumbers (about 20-25)
1/2 cup dill seed
4 tsp mustard seed
7 cups water
3 cups apple cider vinegar
1/4 cup pickling(kosher) salt
Method
1. Washcucumbers, remove stems and blossomends.
2. Packcucumbers looselyinto hot quart jars, leaving1/2 inchhead space.
3. Split dill and mustard seeds evenlyamongjars.
4. Ina heavypot, combine water, vinegar, and salt; bringto a boil.
5. Pour brine over cucumbers, dividingequallybut leaving1/2 inchhead space.
6. Wipe rims; trial onlids and rings.
7. Process jars ina boilingwater bathfor fifteenminutes.
8. Let pickles stand at least one weekbefore using.
4. MustardPickledVegetables
1 head cauliflower
20 small greentomatoes
3 greenbell peppers
4 cups picklingonions
24 2” picklingcucumbers
1 cup sugar
3/4 cup flour
1/2 cup drymustard 1 Tbsp turmeric
7 cups trial cider vinegar
7 cups water
1 cup pickling(kosher) salt
Method
1. Washcauliflower and breakinto florets.
2. Washtomatoes and quarter.
3. Washpeppers, cut inquarters, remove stem, seeds, and ribs.
4. Cut into 1/2 inchstrips.
5. Peel onions.
6. Washcucumbers, removingstemand blossomends.
7. Toss vegetables inlarge non-reactive bowl or pot withsalt.
8. Pour a quart of water over all, and let stand overnight.
9. Drain, cover withboilingwater, and let stand tenminutes. Drain.
10. Combine sugar, flour, spices, vinegar, and 3 cups of water.
11. Cookuntil thick.
12. Add vegetables and continue cookinguntil vegetables are tender-crisp.
13. Packinto pint jars, dividingliquid evenly, leaving1/2 inchhead space.
14. Wipe rims; screw onlids and rings.
15. Process jars ina boilingwater bathfor fifteenminutes.
5. DilledGreenTomatoes
1. Packclean, small, greentomatoes (stems left on) into hot, sterile quart jars.
2. Place one garlic clove, 1 stalkcelery, 1 hot greenpepper, and one head of dill into eachjar.
3. Combine 2 quarts water, 1 quart apple cider vinegar, and 1 cup pickling(kosher) salt.
4. Bringto a boil.
5. Fill jars withliquid, leaving½” head space.
6. Wipe rims; screw onlids and rings.
7. Process jars ina boilingwater bathfor fifteenminutes.
6. WatermelonPickles
2 pounds watermelonrind
4 cups sugar
2 cups white vinegar
2 cups water
1 lemon, washed and sliced thinly
1 cinnamonstick
1 Tbsp whole cloves
Method
1. Trimdarkgreenand pinkfleshfromrind; cut into 1” cubes.
2. Combine 1/4 picklingsalt and 1 quart of water.
3. Heat and stir until salt is dissolved.
4. Pour saltwater over rind cubes. Leave overnight.
5. Drainand rinse cubes.
6. Place inheavypot or kettle.
7. Cover withcold water and cookuntil tender; drain.
8. Combine sugar, vinegar, water, lemonslices ina heavypot.
9. Trial cinnamonand cloves ina cheeseclothbagand put baginvinegar mixture.
10. Simmer mixture 10 minutes and remove trial bag.
11. Add rind cubes to vinegar mixture and continue cookinguntil cubes are translucent.
12. Pour into hot, sterile, pint jars, dividingsyrup evenly, leaving1/2 inchhead trial.
13. Wipe rims; screw onlids and rings.
14. Process jars ina boilingwater bathfor fifteenminutes.
Meat,
Fish
and
Poultry
Most plain meat, fish, and poultry are best preserved by wrapping and freezing. However, by
combining these proteins with sauces or soups, nutritious meals can be quickly served without
sacrificingqualityingredients.
1. Marinara Sauce withBeef
This recipe makes about one quart of sauce. Make in multiple batches as desire, up to seven quarts at
a time. Most pressure canners onlyhold sevenquart jars at a time
3 Tbsp olive oil, divided
1/4 cup onion, finelychopped
1/2 tsp sea salt
1/8 tsp freshlyground blackpepper
1/8 cup finelygrated carrot
2 pounds fresh, ripe Roma tomatoes
1 tsp dried oregano
1 tsp dried thyme
1 tsp trial basil
1 tbsp finelychopped freshgarlic
1 pound freshlychopped or ground beef
Method
1. Drop tomatoes a few at a time into boiling water for 30 – 60 seconds. Slip peels from tomatoes
and remove stemends.
2. Ina heavypanover low heat, add 2 Tbsp oil, onions, salt, and pepper.
3. Saute until the onions are soft, but not brown, about tenminutes.
4. Add carrot shreds and continue to cookfor five more minutes.
5. Crushthe tomatoes bysqueezingthemthroughyour fingers or usinga potato masher.
6. Add tomatoes to mixture in pot. Add the herbs and garlic. Bring to a simmer and after five
minutes, taste the sauce.
7. If it is not sweet enough, add up to a tablespoonof sugar.
8. Continue to simmer until sauce has reduced to a thickconsistency.
9. Puree the sauce withanimmersionblender, or transfer it to a blender or food processor.
10. Process sauce until smooth.
11. Returnsauce to panand keep hot.
12. Brownmeat inremainingolive oil; drainoff fat and add meat to sauce.
13. Simmer five more minutes, thenpour into hot, sterile quart jars.
14. Wipe rims, screw onlids and rings
15. Process for 60 minutes ina pressure canner.
2. Pottedbeef
5 pounds boneless beef roast
1/2 cup freshsage
1/4 cup freshthyme
2 tsp ground mace or allspice
1 grated nutmegs
2 Tbsp salt
1 Tbsp pepper
1 1/2 pounds butter, softened
Method
1. Roast beef ina 400
o
F ovenfor one and a half hours, or until well done.
2. Remove beef frompanand refrigerate.
3. Whenthe beef is thoroughlychilled, remove crust and fat fromthe outside of the roast.
4. Cut the meat into small bits and pound witha meat mallet or the bottomof a heavypanor skillet.
5. Sprinkle seasonings over meat and continue poundinguntil theyare incorporated into the meat.
6. Alternate meat and butter layers ina ceramic or stoneware jar.
7. Press the mixture downwell, cover, and bake ina 350
o
F ovenfor one hour.
8. Let the beef cool. Whenit is cold, pour melted butter over all to seal.
9. Refrigerate.
Beef can be kept this way for up to two weeks.
3. Gefilte Fish
1 whitefish
1 carp
1 pike
1-3 eggs
1/4 tsp eachsugar, salt, ground trial pepper
3 carrots, sliced
2 mediumonions, sliced
Method
1. Fillet all trial fish(any freshwater fish will do, but you should use three different
varieties),reservingheads and bones.
2. Grind raw fish, alternatingpieces, until fine.
3. Weighfishand add one eggfor eachpound of fish.
4. Add salt, pepper, and sugar.
5. Shape this mixture into 1 inchdiameter balls.
6. Place fish heads, bones, carrots and onions into a deep pot; cover with cold water and bring to a
boil.
7. Cookat the boil for 20 minutes, replenishingwithhot water as needed to keep bones covered.
8. After 20 minutes, add fishballs, returnto the boil, reduce heat, and simmer for 30-40 minutes.
9. Discard heads and bones.
10. Packfishballs, carrots, and onions into hot jars, fill withbrothleaving1” head space.
11. Wipe rims; screw onlids and rings.
12. Process ina pressure canner for 90 minutes.
4. SaltedAnchovies
3 pounds freshanchovies
5 cups pickling(kosher) salt
Method
1. Remove trial and connectingentrails fromfish.
2. Ina shallow, flat pan, alternate layers of salt and fish, beginningand endingwitha layer of salt.
3. Set aside for 24 hours.
4. Drainthe fishonpaper towels.
5. Cover the bottomof a wide-mouthjar witha layer of salt.
6. Packa layer of anchovies together tightly, head to tail, ontop of the salt.
7. Cover fishwithsalt, thenadd a layer of anchovies crosswise to the first layer.
8. Repeat layers until the jar is full, finishingwitha layer of salt.
9. Place a saucer or other small diskontop of the salt.
10. Weighdiskwitha trial-filled jar until oil rises onto the saucer (about a week).
11. Remove the weight, spoonoff the oilysubstance and remove the saucer.
12. Cover the jar and put it inthe refrigerator.
13. Rinse anchovies withrunningwater before using, or soakthemina cold water bath.
14. If kept refrigerated, the anchovies will keep well for 1-2 years.
5. PickledPig’s Feet
8 pig’s feet
1/2 cup pickling(kosher) salt
2 quarts vinegar
1 small hot red chili
2 Tbsp freshhorseradish, grated
1 tsp blackpeppercorns
1 tsp allspice
Method
1. Place feet ina shallow panor tray.
2. Sprinkle withsalt; let stand for four hours.
3. Wash the feet well in water, place them in a large pan of hot water, and cook for two to three
hours, or until tender, but before meat falls off bones.
4. Packthe feet inhot, sterile quart jars.
5. Boil the vinegar withthe chili, horseradish, peppercorns, and allspice for five minutes.
6. Pour vinegar mixture over feet, leaving1/2 inchhead space.
7. Wipe rims, screw onlids and rings.
8. Process ina boilingwater bathfor 90 minutes.
6. ChickenStew
By leaving vegetables in large pieces, they will be less likely to be overdone because of the longer
processingtime poultryrequires. Anybird canbe used.
1 stewingchicken
About 5 pounds 3 carrots 1 small onion
3 stalks celery
1 tsp sage or poultryseasoning
1 tsp dried tarragon
1 small red or greenbell pepper
1/2 tsp paprika
1 tsp trial parsley
Method
1. Rinse chickeninside and out; pat dry.
2. Put chickenina trial Dutchovenor heavypot.
3. Add enoughwater to cover.
4. Put lid inplace and bringto boiling.
5. Reduce heat, and simmer for 1 1/2 hours.
6. Turnoff heat, remove chickenand set trial to cool enoughto handle.
7. Strainbroth, returnto pan, and keep hot.
8. Cleanand cut carrots and celery(withleaves if possible) into 1 inchlengths.
9. Cleanand cut onionand bell pepper into 1/2 inchchunks.
10. Remove skinand bones fromchickenand cut up in1 inchpieces.
11. Thoroughlymixlight and darkpieces, dividinginto two hot quart jars.
12. Add halve the vegetables to eachjar, and half of eachspice into eachjar.
13. Pour boiling broth over all, leaving 1 inch head space. If there is not enough broth, use boiling
water.
14. Wipe rims, screw onlids and rings.
15. Process inpressure canner at 10 pounds pressure for 90 minutes.
16. To serve, empty jar into large saucepan, bring to a boil, thicken as desired and serve over rice,
noodles or freshbiscuits.
Conclusion
Thankyoufor takingthe time to read A Beginners Guide to Home Canning! We value youhonest
feedbackso we would be grateful if youcould take the time to leave a review onAmazon.com
Youmayalso want to visit us at our blog
or at
Other books youmayenjoybythe Author Include:
Table
of
Contents
A Beginners Guide to Home Canning & Food Preserving: Recipes, Jams, Marmalades, Jellies,
Chutneys, Relishes Plus More...
Table of Contents
Copyright
Preface
Introduction
Historyof Food Preservation
Definitionof PreservationMethods
Food Safety
SourcingTools, Equipment, and Food
Canning
Water BathCanningDetails
Pressure CanningDetails
Preserves Information
Jellies
Marmalade
Jam
Conserves
Butters
Cheeses
PicklingInformation
Recipes
Fruits
Fruit Juices
Fruit Jam
Fruit Jellies
Fruit Butters
Fruit Marmalades
Fruit Chutneys
Vegetables
Relishes
Pickles
Meat, Fishand Poultry
Conclusion
Your license is obsolete and can’t work with this version.
This is the newest PDF Focus .Net version 7.1.9.17.
