Natural home made living

introduction to preserving foods

Curing is the preservation of food and it comes in many forms. Meat preservation is generally done with salt. It preserves the taste, texture and color of the meat while making it safe to consume.

salt is used to create an environment whereas the water is drawn off of the meat by osmosis.

This decreases the growth of mic-rorganisms thereby making the food safer to eat.

This is achieved by using a concentration of 20% salt added to the meat. Salt also causes the proteins

of the meat to rise to the top and in the case of sausage, it helps hold it together. Salt curing

has been used since ancient times and still continues to be used today.

sugar has been used since ancient times as well. Honey, corn syrup and Maple syrup are among the most common forms of sugar to be used in preserving foods. While sugar does contribute to the growth of beneficial bacteria such as Lactobacillus by feeding them, it does not add much to the flavor of the meat.

However it does help in alleviating the salty taste.

nitrates and nitrites these are different forms of salt. They impart a red or pink color to the meat while making it safe to eat. You will probably

not use this form at home

smoking/cooking helps seal the outer layer of the meat being cured, making it difficult for bacteria to enter it. It can be combined with other curing methods such as salting. The use of a smokehouse or barbeque pit are essential for achieving the preservation of meat. In America, hardwoods in your smokehouse or barbeque pit are used to create the fire to smoke meat. Hickory, mesquite, and maple are

among the most common, However the wood from fruit trees, such as cherry, apple or plum can be used.

Canning food Canning is a very economical way of preserving foods for prolonged periods of time. However it must be noted that certain guidelines must be strictly adhered to in order to prevent the growth of bacteria and keep the food as fresh as possible. Always use the freshest fruit. Make sure the fruit is free of blemishes, bugs and debris. Always sterilize your jars before using them. Place them in the canner fill the canner and the jars with water and boil them for 5 minutes. Always use fresh lids. You may reuse the part that screws on but the smaller piece needs to be new. Always follow the time direction for processing the filled jars. Always make sure the lids pop after you tighten them. Wait a couple minutes. If they don’t pop use that jar first and place it in the refrigerator. Always remember that cleanliness in the kitchen is well worth it. Bacteria grow rapidly and health and safety are of the utmost importance.

Canned fruits and vegetables will last 6 months to a year in your pantry. I do not recommend canning meat for a variety of different reasons. Bacteria control and degree of difficulty are among the reasons.

Freezing meat or dehydrating meat is more economical and easier.

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria. In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. Fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt.

Freeze-drying Is technically known as lyophilization. It is the method of drying food by rapidly freezing it and then creating a vacuum that removes the ice by sublimation. Sublimation is the direct transition of water from a solid state to a gaseous state without melting.

There are three stages in the process:

1)freezing

2)sublimation drying

3)desorption drying.

you may purchase a freeze- drying machine at your local hardware store and the price ranges from $300. to $3000. The manufacturers say freeze dried food typically contains between 1% and 4% moisture. Final food products are nitrogen sealed and packed in polybags or cans. They can be stored between 6 months and 3 years in polybags and 25 years or longer in cans.

Freezing food Before the invention of freezing food by Clarence Birdseye in the early 1900's

the use of root cellars and ice boxes were commonly used. Cooling food slows the growth of potentially hazardous micro-organisms.

It saves us time and money in that we don't have to shop as often. It has increased our ability to have a wider range of food choices.

When freezing vegetables there are several things you must do for a positive outcome.

1) Always use freezer grade plastic bags

2) Always seal, label and date the bag

3) Always use the freshest vegetables. Shopping at a roadside stands or farmers market is your best bet!

4) Clean the vegetables well. Make sure there are no bugs left on the product.

5) Make sure you have all your gear set up before you start the process.

Freezing Food

vegetables

ARTICHOKE

Globe artichoke hearts

Choose fresh artichokes with uniformly green color. The only part you freeze is the heart. So remove the leaves, choke and cut it right beneath the heart.

Wash the hearts in cold water and drain. Blanch small hearts for 3-5 minutes and large for 7 minutes. Use 2 quarts of water mixed with 1/2 cup of lemon juice.

Pack them leaving no head space. Seal label date and freeze. They are good for 6-8 months.

ASPARAGUS

Choose fresh asparagus without blemishes. Wash and trim. Blanch for 2-4 minutes depending on size the larger the longer you blanch. Add 1/2 cup lemon juice. Cool and drain. Seal, label, date and pack with no head space.

Good for 6-8 months.

AVOCADOS

Select avocados that are blemish free and yield to slight pressure.

Peel it and pit it and puree it. They don't freeze well whole. Add 1 table spoon of lemon juice for every 2 avocados you prepare.

Pack into a plastic container and leave a little head space.

Seal label date and freeze. Good for 6 months.

BEANS-GREEN, WAXED OR SNAP

Choose tender pods with the seeds just forming. Snip the ends and blanch for 3 minutes.

Cool drain seal label and date. Good for 6 months

BEANS-LIMA, PINTO OR BUTTER

Choose beans that are still green. Water blanch for 2-4 minutes.

Cool, seal, label and date. Leave 1/2 inch head space. Good for 6 months.

BEETS

Choose young beets with good color. Wash and trim tops however be sure not to cut off any of the beet itself to prevent bleeding.

Cook until tender about 1/2 hour. Cool, peel and cut into cubes or slices. Seal label date and leave 1/2 inch head space.

Good for 6 months

BROCCOLI

Young stalk are preferred. Cut the stems up near the heads. Save the heads water blanch for 3 minutes cool drain and seal label and date. Good for 6 months.

BRUSSELS SPROUTS

Young and firm are preferred. Wash and blanch for 4-5 minutes. Cool and drain seal label and date. Good for 6 months.

CABBAGE OR CHINESE CABBAGE

This is only suitable as a cooked vegetable. Choose fresh cabbage. Shred it thinly and water blanches for 1 1/2 minutes. Drain seal label and date leaving 1/2 inch head space. Good for 6 months.

CARROTS

Young carrots are preferred. Cut the tops off, peel and was well. Slice the carrots up. Water blanches for 2 minutes. Cool, drain, seal label and date. Good for 6 months.

Cauliflower

Choose compact heads of uniform color. Water blanches for 3 minutes. Add 4 teaspoons of salt per gallon of water to kill the insects. Cool, drain, seal label and date. Good for 6 months

CELERY

You can only use frozen celery in cooked dishes. Select fresh tender stalks. Wash, trim and cut them into 1 inch lengths. Cool, drain, seal label and date. Leave no head space. Good for 6 months.

CORN

Choose tender ears. Remove silk, wash and remove kernels. Water blanches for 4 minutes. Cool, drain, seal label and date. Leave 1/2 inch of head space. Good for 6 months.

CORN ON THE COB

Choose small cobs and water blanches for 7-10 minutes depending on size. Cool, drain, seal label and date. Leave 1/2 inch head space. Good for 6 months.

EGGPLANT

Choose when uniform color is achieved. Wash, peel and slice into 1/3 inch slices. Water blanch in 1 gallon of water mixed with 1/2 cup lemon juice for 4 minutes. Cool, drain, seal label and date. Leave 1/inch head space. Good for 6 months.

GREENS-COLLARD AND SPINACH

Choose young leaves free of spots. Wash and cut off stems. Water blanch 3 minutes all others 2 minutes. Cool, drain, seal label and date. Leave 1/2 inch headspace. Good for 6 months

GARLIC

Separate the bulbs and place in freezer bags. Remove excess air from the bag and then label and date. Good for 3 months.

KOHLRABI

Select the tender stems. Cut off the roots and tops. Wash and peel off the bark. Dice or chop into 1/2 pieces. Water blanches for 1 minute. Cool, drain, seal label and date. Leave 1/2 inch headspace. Good for 6 months.

MUSHROOMS

Choose nice mushrooms. Trim the ends of the stems and wash well. Cut the mushrooms into 1/2 inch cubes. Steam the mushrooms for 5 minutes and the seal label and date. Good for 6 months. To keep a better color use 1/2 cup of lemon juice in a pint of water and dip the mushrooms in it. Then blanch them.

OKRA

Choose young tender pods then snip off the ends trying not to expose the seeds. Water blanches for 3-4 minutes depending on size. Cool, drain seal label and date. Keeps for 3 months.

PEAS-SUGAR, CHINESE, SNOW PEAS, SNAP PEAS

Choose tender pods. Wash, remove the stems and any related matter. Leave whole and then water blanch for 1 1/2- 2 minutes depending on size.

If they have developed enough follow the directions for green beans. If the peas have developed then follow the directions for peas. Cool seal label and date. Leave 1/2 inch headspace. Good for 6 months.

PEAS- BLACK EYES OR FIELD

Choose large thick tender pods. Wash and water blanch for 2 minutes. Cool drain seal label and date. Leave 1/2 inch head space. Good for 3 months.

GREEN PEAS

Choose young tender pods. Remove them from their shells. Water blanched for 1 1/2 minutes.

Cool, drain, seal, label and date. Leave 1/2 inch head space. Good for 6 months.

PEPPERS- SWEET OR BELL

Choose fresh tender pods beware of blemishes. Cut off the top and remove the seeds. You cut them into rings or strips. Raw- seal label and date. Good for 6 months

Heated- water blanch for 3 minutes. Cool, drain, seal, label and date. Leave 1/2 inch headspace.

PIMIENTOS

Choose firm deep red pimientos. You peel them by roasting them on a pan in the oven set at 400 degrees for 6-8 minutes.

You then rub off the skin cut out the stems and remove the seeds. Seal label and date. Leave 1/2 inch head room. Good for 6 months.

NEW IRISH POTATOES

Choose newly picked potatoes peel them and water blanch for 3-5 minutes depending on their size. Cool, drain, seal, label and date. Leave 1/2 inch head space. Good for 6 months.

SWEET POTATOES

Choose medium or large potato. Let them sit and cure for about a week. Cook them until they are tender. You do thin either by boiling or in the oven. When tender let them cool, peel them and cut them up. To prevent discoloration dip into a mix of water and 2 tablespoons of lemon juice. Pack into containers. Seal, label and date. Leave 1/2 inch head space. Good for 6 months.

PUMPKIN

Choose nicely textured pumpkins that are firm with good color. Wash it and then cut it up into pieces and remove the seeds. You can dry the seeds in your oven. This is covered in the dehydration section. Cook the pumpkin until it's soft in boiling water. Scrape the meat from the rind and mash it. Cool, drain, seal, label and date. Leave 1/2 inch headspace. Good for 6 months.

RUTABAGAS

Choose tender young rutabagas. Cut off the tops wash and peel them. Cut them into cubes and water blanches for 3 minutes. Cool, drain, seal, label then dates them. Leave 1/2 inch headspace. Good for 6 months.

You can mash them as well. Follow the directions and mash them after you cook them. Follow the directions in freezing them.

CHAYOTE SQUASH

Choose the squash with tender skin. Wash removes the stem and blossom end. Dice it up and remove the seeds. Water blanches for 2 minutes. Cool, drain, seal, label and date. Leave 1/2 inch head space. Good for 6 months.

SUMMER SQUASH

(Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)

Choose young tender squash. Wash them and cut them into 1/2 inch slices. Water blanch them for 3 minutes. Cool, drain package label seal and date. Good for 6 months.

Grated Zucchini (for Baking) – Choose young, tender zucchini. Wash and grate. Steam blanches a little at a time for 1 to 2 minutes until translucent. Cool, drain, Package, label and date leaving 1/2-inch headspace. Keeps up to 6 months. If it’s watery when thawed, discard the liquid before using the zucchini.

Winter Squash

(Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti)

Choose firm, mature squash with a hard rind. For spaghetti squash, mashing is not necessary. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place the pan containing pumpkin in cold water and stir occasionally. Cool, drain, package, label and date, leave ½ inch headspace. Good for 6 months.

Tomatoes

Choose firm, ripe tomatoes with a deep red color.

Raw – wash and dip into boiling water for a short time just to loosen the skins. Core them and peel them. You can freeze them whole or in pieces. Package, label, date leave 1/2 inch headspace. Good for 6 months

Juice – wash and trim firm tomatoes. Quarter them and simmer them about 10-15 minutes. Press them through a sieve. There is a device that is made for this that you can pick up where you would get canning supplies. It’s a food mill. You can place the food in the sieve and then turn the handle and the plate in it mashes the food through the sieve. Pretty nifty! Pour them into containers, Seal, label and date. Good for 6 months.

Stewed – remove the stems, cover them and cook them until tender 10-20 minutes.

The skins will loosen so you can remove it. Cool, label, date, seal and freeze. Leave 1/2 inch head space. Good for 6 months.

Green Tomatoes

Choose firm, non blemished green tomatoes. Wash, core, and slice 1/4-inch thick.

For Frying – Pack the slices into containers with freezer wrap between the slices. Label and date. Leave 1/2-inch headspace. Seal and freeze. Good for 6 months.

Turnips or Parsnips

Select small or medium, firm turnips or parsnips. Wash, peel and cut into 1/2-inch cubes. Water blanch for 2 minutes. Cool, drain, Pack, label and date leaving 1/2-inch headspace. Seal and freeze, Good for 6 months

Freezing foods

Fruits

Freezing fruits is economical and fun to do

Some dos and don’ts

1. Most plastic bags are not moisture and vapor proof, but are sufficiently moisture- and vapor-resistant to be used satisfactorily .I use plastic Ziploc bags and I use rigid plastic containers as well. I do not use glass or metal containers.

2. Always pick the freshest fruit. Road side stands and farms are your best bet.

3. Wash the fruit very carefully and watch out for blemishes and spots.

Syrup pack chart

Table 1: Sugar syrup recipes.

Type of syrup Sugar Water Approx. yield Calorie content per 2/3 cup

(% syrup) (cups) (cups) of syrup

(cups)

10 ¾ cup 6 ½ cup 6 1/2 55

20 1 ½ cup 5 ¾ cup 6 1/2 108

30 2 ¼ cup 5 ¼ cup 6 1/2 162

40 3 ¼ cup 5 cups 6 1/2 235

50 4 ¼ cup 4 ¼ cup 6 1/2 306

Dissolve sugar in cold or hot water. If hot water is used, cool syrup before using. Syrup may be made the day before and kept covered in the refrigerator. Up to one-fourth of the sugar may be replaced, amount for amount, with corn syrup or honey.

APPLES

Syrup Pack is preferred for apples to be used for uncooked desserts or fruit cocktail. A sugar or dry pack is good for pie making.

Choose full-flavored apples that are crisp and firm, not mealy or soft in texture. Wash thoroughly, peel and core. To save time I bought an apple peeler corer thing from L.L. Beans. Not only does it save me huge amounts of time but it has a life time warrantee….just saying. Slice medium apples into twelfths, large ones into sixteenths.

Syrup Pack – Use cold 40 percent syrup. To prevent browning, add 1/2 teaspoon ascorbic acid to each quart of syrup.

Slice apples directly into syrup in container starting with 1/2 cup syrup to a pint container. Press fruit down in containers and add enough syrup to cover. Leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Sugar Pack – To prevent darkening, dissolve 1/2 teaspoon ascorbic acid in 3 tablespoons water. Sprinkle over the fruit. Or, apple slices can be steam blanched for 11/2 to 2 minutes.

Mix 1/2 cup sugar with 1 quart (1 1/4 pounds) of fruit. Pack apples into containers and press fruit down, Leave ½ inch headspace. Label Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

APRICOTS

Choose firm, ripe, yellow apricots. Sort, wash, halve and pit. If apricots are not peeled, heat them in boiling water 1/2 minute to keep skins from toughening during freezing. Cool in cold water and drain well.

Syrup Pack – Use cold 40 percent syrup. For a better quality frozen product, add 3/4 teaspoon ascorbic acid to each quart of syrup. Pack apricots directly into containers. Cover with syrup, leaving headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Sugar Pack – Before combining apricots with sugar, give the fruit the following treatment to prevent darkening:

Dissolve 1/4 teaspoon ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart (7/8 pound) of fruit. Mix 1/2 cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack apricots into containers and press down until fruit is covered with juice, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

BANANAS

Choose firm ripe bananas. Peel and mash thoroughly. Add 1/2 teaspoon ascorbic acid per cup of mashed banana. Package in a Ziploc bag. Seal, label, date and freeze.

BLACKBERRIES OR DEWBERRIES

Choose fully ripe, firm berries. Wash them in cold water.

Syrup Pack – Pack berries into containers and cover with cold 40 to 50 percent syrup, depending on sweetness of fruit, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Sugar Pack – Gently mix 3/4 cup sugar with 1 quart (1 1/3 pounds) berries. Fill containers, leaving headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Dry Pack – Pack berries into containers, leave ½ inch headspace. Seal, label, date and freeze.

BLUEBERRIES OR HUCKLEBERRIES

Choose full-flavored, ripe berries. Remove leaves, stems and immature or defective berries.

Dry Pack – Rinse the blueberries. Pack berries into containers, leave ½ inch headspace. Seal, label, date and freeze.

Crushed or Puréed – Wash the blueberries. Crush, press berries through a fine sieve, or purée in a blender or food processor. Mix 1 to 1 1/8 cups of sugar with each quart (2 pounds) of crushed berries or purée. Stir until sugar is dissolved. Pack into containers, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

CHERRIES – SOUR

Choose bright red, tree ripened cherries. Wash, stem and pit.

Syrup Pack – Pack cherries into containers and cover with cold 50 per cent syrup. , leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Sugar Pack – To 1 quart (l1/3 pounds) cherries add 3/4 cup sugar. Mix until sugar is dissolved. Pack into containers, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

CHERRIES – SWEET

Choose dark colored varieties. Wash, stem and pit.

Syrup Pack – Use cold, 40 percent syrup. For a better quality product add 1/2 teaspoon ascorbic acid to each quart of syrup. Pack fruit and cover with syrup, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

CITRUS FRUITS

Choose firm, tree-ripened fruit free from soft spots. Wash and peel. Divide fruit into sections, removing all membranes and seeds. Slice oranges if desired. For grapefruit with many seeds, cut fruit in half and remove seeds; cut or scoop out sections.

Syrup Pack – Pack fruit into containers. Cover with cold 40 percent syrup made with excess fruit juice or water. Leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Juice – Select fruit as directed for sections. Squeeze juice from fruit, using a squeezer.

Sweeten with 2 tablespoons sugar for each quart of juice or pack without sugar. Pour juice into containers immediately. To avoid development of off-flavors, pack juice in glass jars. Leave ½ inch headspace. Seal, label, date and freeze.

FRESH COCONUT

Shred coconut meat or put it through a food chopper or food processor. Pack into containers and if desired, cover with coconut liquid. Leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

CRANBERRIES

Choose firm, deep-red berries with glossy skins. Stem and sort. Wash and drain.

Dry Pack – Pack cranberries into containers, leaving1/2 inch headspace. Cranberries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal, label, date and freeze.

Syrup Pack – Pack into containers. Cover with cold 50 percent syrup, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

CURRANTS

Choose plump, fully ripe bright-red currants. Wash in cold water and remove the stems.

Dry Pack – Pack currants into containers, leaving headspace. Currants can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal, label, date and freeze.

Syrup Pack – Pack currants into containers and cover with cold 50 percent syrup, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

Sugar Pack – To each quart (11/3 pounds) of fruit add 3/4 cup sugar. Stir until most of the sugar is dissolved. Pack currants into containers, leave ½ inch headspace. Place a small piece of crumpled waxed on top to hold fruit down. Seal, label, date and freeze.

DATES

Choose Dates with tender texture. Wash and split to remove pits. Leave whole or press through a sieve or put through a food processor for purée.

Dry Pack – Pack into containers, leave ½ inch headspace Seal, label, date and freeze.

FIGS

Choose fully ripe fruit, wash and peel.

Syrup Pack – Use 40 percent syrup. For a better product, add 3/4 teaspoon ascorbic acid or 1/2 cup lemon juice to each quart of syrup. Pack figs into containers and cover with cold syrup, leave ½ inch headspace. Seal and freeze.

Dry Pack – To prevent darkening of light colored figs, dissolve 3/4 teaspoon of ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart of fruit. Pack figs into containers, leaving1/2 inch headspace. Figs can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal, label, date and freeze.

GOOSEBERRIES

Choose fully ripe berries if freezing for pie; berries a little under ripe for jelly making. Sort, remove stems and blossom ends, and wash. The dry pack is best for use in pies or preserves.

Dry Pack – Pack berries into containers, leaving headspace. Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. . Label, date, Seal and freeze.

Syrup Pack – Pack into plastic containers. Cover with 50 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

GRAPES

Choose fully ripe, firm, sweet grapes. Sort, stem and wash. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.

Syrup Pack – Pack into containers and cover with cold 40 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

Purée – Wash, stem and crush the grapes. Heat to boiling. Drain off free juice and freeze it separately. Remove seeds and hulls with a colander.

To 1 quart (2 pounds) purée add 1/2 cup sugar. Pack into containers leave ½ inch headspace. Label, date, Seal and freeze.

Juice – For beverages, select as for whole grapes. For jelly making, select as recommended in specific jelly recipe.

Crush grapes. Add 1 cup water per gallon crushed grapes. Simmer for 10 minutes. Strain juice through a jelly bag. To remove tartrate crystals, let stand overnight in refrigerator or other cool place. Pour off clear juice for freezing. Discard sediment.

Pour juice into containers, leave ½ inch headspace. Label, date, Seal and freeze. If tartrate crystals form in frozen juice, they may be removed by straining the juice after it thaws.

GRAPES – MUSCADINE

Choose fully ripe firm sweet grapes. Stem and wash.

Whole Grapes – Prepare same as for regular grapes. Deseeded Grapes – Separate pulp, from hulls, saving both. Heat pulp to boiling to separate seed. Mix juice with hulls and boil until the hulls are tender (15 to 20 minutes). Mix softened hulls with deseeded pulp. Add one part sugar to six parts grapes, stirring until sugar is dissolved. Cool and pack, leave ½ inch headspace. Label, date, Seal and freeze.

Grape Juice – Prepare same as for regular grapes.

GUAVAS

Choose ripe, tender fruit. Wash, peel and cut in half.

Syrup Pack – Pack in container. Cover with cold 30 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

LOQUATS

Choose firm, ripe loquats. Wash; remove stem, blossom end and seeds.

Syrup Pack – Pack into containers and cover with a 30 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

MANGOS

Choose firm, ripe mangos that yield to gentle pressure. Wash, peel and slice.

Syrup Pack – Pack slices in containers. Cover with a 30 percent syrup. Leave ½ inch headspace. Seal and freeze.

Unsweetened Tray Pack – Arrange slices on a flat pan and freeze. When frozen remove and store in sealed containers.

Purée – Press mango slices through a sieve, blender chop or chop in a food processor. Pack into containers with or without sugar. Leave ½ inch headspace. Label, date, Seal and freeze.

MELONS

(Cantaloupe, Crenshaw, Honeydew, or Watermelon)

Choose firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.

Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

Unsweetened Pack – Pack into containers, leave ½ inch headspace. Label, date, Seal and freeze.

PEACHES OR NECTARINES

Choose well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel.

Syrup Pack – Use 40 percent syrup. For a better quality product, add 1/2 teaspoon ascorbic acid per quart of syrup. Put peaches directly into cold syrup in container – starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled waxed paper on top to hold fruit down. Label, date, Seal and freeze.

Sugar Pack – To each quart (1 1/3 pounds) of prepared fruit add 2/3 cup sugar and mix well. Stir gently until sugar is dissolved or let stand for 15 minutes. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon ascorbic acid in 3 tablespoons cold water to each quart of fruit. Pack into containers, leave ½ inch headspace. Label, date, Seal and freeze.

Crushed or Purée – Coarsely crush peeled and pitted peaches. For purée, press through a sieve or purée in a blender or food processor. (Heating pitted peaches for 4 minutes in just enough water to prevent scorching makes them easier to purée. For better quality, add 1/8 teaspoon ascorbic acid to each quart of fruit. Pack into containers. Leave ½ inch headspace. Label, date, Seal and freeze.

PEARS

Choose full-flavored pears that are crisp and firm, not mealy or mushy in texture. Wash, peel and core them. Cut the pears into slices

Syrup Pack – Heat pears in boiling 40 percent syrup for 1 to 2 minutes. Drain well and cool immediately. Pack pears and cover with cold 40 percent syrup. For the best results, add 3/4 teaspoon ascorbic acid to a quart of cold syrup. Leave ½ inch headspace. Place a small piece of crumpled waxed paper on top to hold the fruit down. Label, date, Seal and freeze.

PERSIMMONS

Choose orange-colored, soft-ripe persimmons. Sort, wash, peel and cut into sections. Press fruit through a sieve to make a purée. For a better product, to each quart of purée add 1/8 teaspoon ascorbic acid. Purée made from native varieties needs no sugar. Purée made from cultivated varieties may be packed with or without sugar.

Purée – Pack unsweetened purée into containers. Leave headspace. Seal and freeze. Or, mix 1 cup sugar with each quart (2 pounds) of purée and pack into containers. Leave ½ inch headspace. Label, date, Seal and freeze.

PINEAPPLE

Choose firm, ripe pineapple with full flavor and aroma. Pare and remove core and eyes. Slice, dice, crush or cut the pineapple into wedges or sticks.

Dry Pack – Pack fruit tightly into containers without sugar. Leave headspace. Seal and freeze.

PLUMS

Choose firm, ripe fruit soft enough to yield to slight pressure. Sort and wash. Leave whole or cut in halves or quarters and pit.

Syrup Pack – Use cold 40 to 50 percent syrup, depending on tartness of fruit. For a better quality product, add 1/2 teaspoon ascorbic acid per quart of syrup. Put plums directly into cold syrup in container, starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. . Label, date, Seal and freeze.

Plum Sauce – Boil well-ripened clingstone plums without water until soft; then remove pits and skins. Continue cooking the pulp and juice until it thickens. Add 1 part sugar (with spices, if desired) to 4 parts plums.

Cool and package, leave ½ inch headspace... Label, date, Seal and freeze.

POMEGRANATES

Choose fully ripe pomegranates. Wash and cut in half. Place cut side down and rap the shell with a blunt instrument such as a hammer handle. This will break section walls and open juice sacs.

Syrup Pack – Pack juice and pulp into containers. Cover with a cold 30 percent syrup, leave ½ inch headspace. Label, date, Seal and freeze.

RASPBERRIES

Choose fully ripe, firm, well-colored berries. Remove those that are immature or defective. Wash and drain.

Dry Pack – Pack raspberries into containers, leaving headspace. Raspberries can also be frozen first on a tray and then packed into containers as soon as they are frozen. . Label, date, Seal and freeze.

Sugar Pack – To 1 quart (1 1/3 pounds) berries add ¾ cup sugar and mix carefully to avoid crushing. Stir until most of the sugar is dissolved. Put into containers, leave ½ inch headspace. Label, date, Seal and freeze.

Syrup Pack – Put berries into containers and cover with cold 40 percent syrup, leave ½ inch headspace. Label, date, Seal and freeze.

RHUBARB

Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.

Dry Pack – Pack either raw or preheated rhubarb tightly into containers without sugar. Leave ½ inch headspace. Label, date, Seal and freeze.

Syrup Pack – Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup. Leave ½ inch headspace. Label, date, Seal and freeze.

STRAWBERRIES

Choose fully ripe, firm berries with a deep red color. Discard blemished or defective fruit. Wash and remove caps.

Whole Berries Syrup Pack – Put berries into containers and cover with cold 50 percent syrup, leave ½ inch headspace. Label, date, Seal and freeze.

Whole Berries Sugar Pack – Add ¾ cup sugar to 1 quart (1 1/3 pounds) strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into containers, leaving headspace. . Label, date, Seal and freeze.

Sliced or Crushed – Prepare for packing as for whole strawberries; then slice or crush partially or completely. To 1 quart (1 1/3 pounds) berries add ¾ cup sugar; mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into containers, leave ½ inch headspace. Label, date, Seal and freeze.

canning

Fruits

FRUITS

APPLE JUICE

First get 30 lbs. of apples. This should make 6 quarts of juice. Mix the varieties so that the juice isn't too sweet nor too tart .core and peel the apples. Yep some of the nutrition gets lost. Crush the apples into pomace. It’s a goopy mixture of the apples. Wrap the pomace in a towel. I use a white linen cloth. Place the cloth wrapped apples into a press. You can use a cheese press for this. Place the press with cloth wrapped apples into a collection tray. You can use a small plastic tote for this. The apple juice then gets poured through a filter into a pitcher or 2. So that there are no floaters. This step is optional. Some people like thicker juice.

This recipe is mostly for canning the juice. The ratio of apples for juice is 30 lbs. per 6 quarts.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars and fill with the apple juice leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and process by heating on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Pints or Quarts 5 min 10 15

Half-Gallons 10 min 15 20

6. Remove them from the pot and let them cool. Listen for the pop of the lids. If this doesn’t occur remove the lids and check the rim of the canning jar. If it looks ok try another lid and re process. If that doesn’t work let it cool completely and refrigerate.

APPLE BUTTER

6lbs apples

1.5cups cider

1.5 cups vinegar

1 3/4cups white sugar

2 cups packed brown sugar

1.5 Tablespoon ground cinnamon

3/4 Tablespoon ground cloves

This recipe is for 6 pints.

Wash the fruit thoroughly. Use the apple peeler corer device and prepare the fruit.

Place the apples along with the vinegar and cider and slowly cook the mixture until the apples are soft and mushy.

Using a potato masher, mash the fruit add the sugar and spices. Remember to stir the fruit and spices often so it doesn't burn.

To check to see if it's done place a spoonful on a plate. If it doesn't separate it's done.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars and fill with the apple butter leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints or Pints 5 min 10 15

Quarts 10 15 20

Apples - Sliced

An average of 19 pounds is needed for 7 quarts of apples; an average of 12-1/4 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts-an average of 2-3/4 pounds per quart.

Select a variety of apples that are juicy, crispy, and preferably both sweet and tart.

Wash, peel, and core apples. To prevent discoloration, slice apples into water containing ascorbic acid. Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, or medium syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning.

Light syrup is made by adding ¾ cups of sugar to 6 ½ cups of water. This is good for 9 pints of sliced apples. For 7 quarts of product use 1 ¼ sugar to 10 ½ cups of water. If a medium syrup is preferred use 2 1/4 cups of sugar to 5 ½ cups of water for9 pints and 3 ¾ sugar to 8 ¼ cups of water for 7 quarts.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars and fill with the apple rings and syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000

Hot Pints or Quarts 20 min 25 30 35

APPLESAUCE

An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.

Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars and fill with the apple sauce leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Quart Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 20 25

Quarts 20 25 30 35

APRICOTS-HALVED OR SLICED

An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts-an average of 2¼ pounds per quart.

Select firm, well-colored mature fruit of ideal quality for eating fresh.

Wash fruit well if skins are not removed. (Optional procedure for removal of skins - Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.) Cut prepared apricots in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil light or medium syrup.

Raw packs make poor quality apricots.

In a large saucepan place drained fruit in syrup and bring to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cut apricots layering them cut side down leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 20 min 25 30 35

Quarts 25 30 35 40

Raw Pints 25 30 35 40

Quarts 30 35 40 45

BERRIES - WHOLE

Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries.

An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1¾ pounds per quart.

Choose ripe, sweet berries with uniform color. Beware of blemishes and bugs and debris.

Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup, if desired. Add ½ cup syrup, juice, or water to each clean jar.

For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cut berries and syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints or Quarts 15 min 20 20 25

Raw Pints 15 20 20 25

Quarts 20 25 30 35

BERRY SYRUP

Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red), and strawberries are easily made into toppings for use on ice cream and pastries.

Yield: About 9 half-pints.

Procedure: Select 6½ cups of fresh or frozen fruit of your choice. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth. Discard the dry pulp. The yield of the pressed juice should be about 4½ to 5 cups. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. To make syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. Remove from heat, skim off foam.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cut berry syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 10 min 15 20

or Pints

SWEET OR SOUR CHERRIES - WHOLE

An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A lug weighs 25 pounds and yields 8 to 12 quarts – an average of 2½ pounds per quart.

Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking).

Stem and wash cherries. Remove pits, place cherries in water containing ascorbic acid to prevent stem-end discoloration. Prepare the syrup you desire. In a large saucepan add ½ cup syrup for each quart of drained fruit and bring to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cut cherries and syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process at Altitudes of:

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 20 25

Quarts 20 25 30 35

Raw Pints or Quarts 25 30 35 40

SWEET CHERRY TOPPING

5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)

¼ cup water

2 cups sugar

1 pouch liquid pectin (3 fl. oz.)

Makes 2 pints

Wash cherries well under running water; remove stems and pits. Cut cherries in half. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cherry topping leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints or Pints 15 min 20 25

CRANBERRIES

Make heavy syrup you can find the directions at the beginning of the chapter. Wash and remove stems from cranberries. Carefully but quickly add to boiling syrup. Boil 3 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cranberries and syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 20 25

Quarts 15 20 20 25

FIGS

An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints-an average of 2-1/2 pounds yields 1 quart. Select firm, ripe, untracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh. Wash figs thoroughly in clean water Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill jars with hot figs and light syrup, leaving 1/2-inch headspace.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the figs in syrup leaving ½ inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 45 min 50 55 60

Quarts 50 55 60 65

GRAPE JUICE

An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of juice – an average of 3-1/2 pounds per quart.

Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.

Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice. Add juice to a saucepan and sweeten to taste. Heat and stir until sugar is dissolved. Continue heating with occasional stirring until juice begins to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the figs in syrup leaving 1/4 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Pints or Quarts 5 min 10 15

Half-Gallons 10min 15 20

GRAPES-WHOLE

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes – an average of 2 pounds per quart.

Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality.

Stem, wash, and drain grapes. Prepare light syrup.

Blanch grapes in boiling water for 30 seconds. Drain and begin canning process.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the grapes in syrup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pint or Quarts 10 min 15 15 20

Raw Pints 15 20 20 25

Quarts 20 25 30 35

GRAPEFRUIT AND ORANGE SECTIONS

An average of 15 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pint – an average of about 2 pounds yields 1 quart.

Select firm, mature, sweet fruit of ideal quality for eating fresh. The flavor of orange sections is best if the sections are canned with equal parts of grapefruit. Grapefruit may be canned without oranges. Sections may be packed in your choice of water, citrus juice or syrup.

Wash and peel fruit and remove white tissue to prevent a bitter taste. If you use syrup, prepare light syrup and bring to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the fruit sections in syrup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Raw Pints or Quarts 10 min 15 20

MANGO SAUCE

5½ cups or 3¼ pounds mango puree (use slightly under-ripe to just-ripe mango) (from about 5 pounds, or 5 to 6 whole, large, non-fibrous mangoes, as purchased)

6 tablespoons honey

4 tablespoons bottled lemon juice

¾ cup sugar

2½ teaspoons ascorbic acid

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Makes about 6 half pint jars.

Store in a dark place, away from direct light, to preserve the color of the canned sauce. This sauce is best used within 4 to 6 months; otherwise, discoloration may occur

Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Wash, peel, and separate mango flesh from seed. Chop mango flesh into chunks and purée in blender or food processor until smooth.

Combine all ingredients in a 6- to 8-quart Dutch oven or stockpot and heat on medium-high heat, with continuous stirring, until the mixture reaches 200°F. The mixture will sputter as it is being heated, so be sure to wear gloves or oven mitts to avoid burning skin.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the mango sauce leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 15 min 20 25

MANGOES, GREEN

Make light or medium syrup. Select green, firm, non-fibrous fruit. Caution: Handling green mangos may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting green mangos until all traces are washed away.

Peel and slice, discarding pits. Place fruit slices in hot light syrup and bring to a boil. Cook 2 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the mangoes in syrup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,000 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 20 25

Quarts 20 25 30 35

MIXED FRUIT COCKTAIL

4lbs peaches

3 lbs pears

1-1/2 lbs slightly under ripe seedless green grapes

10-oz jar of maraschino cherries

3 cups sugar

4 cups water

Yield: About 7 pints

Stem and wash grapes, and keep in ascorbic acid solution. Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes. Peel, halve, and core pears. Cut into 1/2-inch cubes, and keep in solution with grapes and peaches. Combine sugar and water in a saucepan and bring to boil. Drain mixed fruit. Add 1/2 cup of hot syrup to each jar.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the mixed fruit in syrup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Raw Half-pints 20 min 25 30 35

or Pints

NECTARINES - HALVED OR SLICED

An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Wash fruit. Cut in half, remove pits and slice if desired. (Nectarines are not dipped in hot water or peeled like peaches.) To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil light or medium syrup

In a large saucepan place drained fruit in syrup and bring to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the nectarines in syrup cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 20 min 25 30 35

Quarts 25 30 35 40

Raw Pints 25 30 35 40

Quarts 30 35 40 45

PAPAYA

Make medium or heavy syrup. Add ¼ cup lemon juice to each quart of syrup. Select firm ripe fruit. Peel and remove seeds. Cut fruit in cubes and put in medium syrup. Cook papaya gently in syrup for 2 to 3 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the papaya in syrup cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 20 25

Quarts 20 25 30 35

PEACHES-HALVED OR SLICED

An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.

Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil light or medium syrup and place the peaches in the syrup.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the peaches in syrup cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 20 min 25 30 35

Quarts 25 30 35 40

Raw Pints 25 30 35 40

Quarts 30 35 40 45

PEACH FRUIT TOPPING

14 cups mashed ripe peaches (about 8-8.5 pounds as purchased)

4 1/2 cups sugar

6 Tablespoons bottled lemon juice

Yield: 7 pints

Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the peach fruit topping in syrup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints or Pints 15 min 20 25

PLUMS-HALVED OR WHOLE

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 56 pounds and yields 22 to 36 quarts – an average of 2 pounds per quart.

Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup. Stem and wash plums. To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted. If you use syrup, prepare very light, light, or medium syrup. Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the plum in syrup cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot and Raw Pints Quarts 20 min 25 30 35

25 30 35 40

RHUBARB-STEWED

An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts – an average of 1-1/2 pounds per quart.

Select young, tender, well-colored stalks from the spring or late fall crop.

Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently until it boils.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the stewed rhubarb cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Pints or Quarts 15 min 20 25

Tomato products

canning

vegetable

TOMATO JUICE

An average of 23 pounds is needed per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 18 quarts of juice – an average of 3¼ pounds per quart.

Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces. If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove skins and seeds. Heat juice again until it boils.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the stewed rhubarb cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 35 min 40 45 50

Quarts 40 45 50 55

TOMATO PASTE

8 quarts peeled, cored chopped tomatoes (about 4 dozen large)

1½ cups chopped sweet red peppers (about 3)

2 bay leaves

1 teaspoon canning or pickling salt

1 clove garlic (optional)

Makes about 9 half-pint jars

Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2½ hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the stewed rhubarb cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 45 min 50 55 60

Crushed Tomatoes (with no added liquid)

A high-quality product ideally suited for use in soups, stews, and casseroles. This recipe is similar to that formerly referred to as "Quartered Tomatoes."

An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 fresh pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes an average of 2¾ pounds per quart.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly these remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the stewed rhubarb cut side down leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 35 min 40 45 50

Quarts 45 50 55 60

BASIC TOMATO SAUCE

An average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 6½ pounds per quart.

46 lbs. of tomatoes peeled, cored and chopped

4 chopped sweet red peppers

3 bay leaves

1 teaspoon salt

5cloves garlic

1 Large white Onion, finely chopped

1 Tbsp Tomato Puree (paste)

1 Tbsp Dried Italian herb mix

1 tsp Lemon Juice

Salt & Pepper

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the tomato sauce leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 35 min 40 45 50

Quarts 40 45 50 55

TOMATO KETCHUP

46 lbs ripe tomatoes

5 cups chopped onions

1 tsp ground red pepper (cayenne)

4 cups Apple cider vinegar (5 percent)

5 tsp whole cloves

4 sticks cinnamon, crushed

2 tsp whole allspice

5 tbsp celery seeds

2 cups sugar

1/4cup salt

Yield: 6 to 7 quarts

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Remove the skins and cores. Quarter the tomatoes and place into a 6-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine all the spices in a spice bag (you can use cheese cloth just tie it at the ends) place it in a saucepan with the vinegar. Bring it to a boil. Turn off the heat and let it sit for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Heat on medium for 30 minutes. Put the mixture through a sieve or cheese cloth. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the tomato ketchup leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 25

REALLY HOT SAUCE

5 Tomatoes

3 Habaneras

3 Serrano’s

1 large white onion

7 cloves garlic

1Tbsp.dried cilantro

1 can stew tomatoes

1/2 tsp. salt

1 Tbsp. sugar

Place all the ingredients in a food processor or blender. Liquefy it. Place it in a small sauce pan and cook for 20 minutes on medium heat. This is a really hot sauce! When touching the peppers in the raw use surgical gloves.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the hot sauce leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 10 min 15 min 20 min

KICK YOUR BUTT BBQ SAUCE

1/2 yellow onion

4 cloves garlic

3 Tbsp. olive oil

1 2/3 cups homemade ketchup

1/2 cup white vinegar

1/3 cup brown sugar

1/3 cup Worcestershire sauce

2 tsp. chili powder

2 drops liquid smoke

Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft.

Then add the white vinegar, ketchup, brown sugar, Worcestershire sauce, chili powder, and liquid smoke.

Let this simmer for 30 minutes. Place in a clean jar and refrigerate. Keeps for 2 weeks. You may also choose to preserve this using a canning method. To make 6 pints multiply the recipe by 6.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the barbeque sauce leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Half-pints or Pints 20 min 25 min 30 min 35 min

TOMATO SALSA WITH PASTE TOMATOES

7 quarts peeled, cored, chopped paste tomatoes

4 cups seeded, chopped long green chilies

5 cups chopped onion

½ cup seeded, finely chopped jalapeño peppers

6 cloves garlic, finely chopped

2 cups bottled lemon or lime juice

2 tablespoons salt

1 tablespoon black pepper

2 tablespoons ground cumin (optional)

3 tablespoons oregano leaves (optional)

2 tablespoons fresh cilantro (optional)

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.

Makes about 16 to 18 pints.

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled

Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the barbeque sauce leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints 10 min 15 min 20 min

VEGETABLES

ASPARAGUS - Spears or Pieces

An average of 24½ pounds is needed per canner load of 7 quarts; an average of 16 pounds is needed per canner load of 9 pints. A crate weighs 31 pounds and yields 7 to 12 quarts--an average of 3½ pounds per quart.

Use tender, tight-tipped spears, 4 to 6 inches long.

Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Asparagus leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints 30 min 11 lb 12 lb 13 lb 14 lb

Quarts 40 11 12 13 14

BEANS OR PEAS - SHELLED, DRIED: ALL VARIETIES

An average of 5 pounds is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints--an average of ¾ pounds per quart.

Select mature, dry seeds. Sort out and discard discolored seeds.

Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Beans leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

BEANS, BAKED

An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints – an average of ¾ pounds per quart.

Select mature, dry seeds. Sort out and discard discolored seeds.

Procedure: Soak and boil beans as follows – Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce.

Prepare molasses sauce as follows – Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and ¾ teaspoon powdered dry mustard. Heat to boiling.

Place seven ¾-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans. Cover and bake 4 to 5 hours at 350ºF. Add water as needed–about every hour.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Baked beans leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 75 11 12 13 14

BEANS, FRESH LIMA - SHELLED

An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 32 pounds and yields 6 to 10 quarts – an average of 4 pounds per quart.

Select well-filled pods with green seeds. Discard all blemished and insect-damaged seeds.

Shell beans and wash thoroughly. Cover beans with boiling water and heat to boil.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Baked beans leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints 40 min 11 lb 12 lb 13 lb 14 lb

Quarts 50 11 12 13 14

BEANS, SNAP AND ITALIAN - PIECES, GREEN AND WAX

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts – an average of 2 pounds per quart.

Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.

Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Cover with boiling water; boil 5 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Baked beans leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints 20 min 11 lb 12 lb 13 lb 14 lb

Quarts 25 11 12 13 14

BEETS - WHOLE, CUBED OR SLICED

An average of 21 pounds (without tops) is needed per canner load of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20 quarts--an average of 3 pounds per quart.

Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous and shouldn’t be used. Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size. Cool, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter very large slices. Add 1 teaspoon of salt per quart to the jar, if desired

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Baked beans leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 30 min 11 lb 12 lb 13 lb 14 lb

Quarts 35 11 12 13 14

CARROTS - Sliced or Diced

An average of 17-1/2 pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts – an average of 2-1/2 pounds per quart.

Select small carrots preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous and shouldn’t be used.

Wash, peel, and rewash carrots. Slice or dice. Cover with boiling water; bring to boil and simmer for 5 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the carrots leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints 25 min 11 lb 12 lb 13 lb 14 lb

Quarts 30 11 12 13 14

CORN - CREAM STYLE

An average of 20 pounds (in husks) of sweet corn is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints – an average of 2-1/4 pounds per pint. Select ears containing slightly immature kernels, or of ideal quality for eating fresh. Husk corn, remove silk, and wash ears. Blanch ears 4 minutes in boiling water. Cut corn from cob at about the center of kernel. Scrape remaining corn from cobs with a table knife.

To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the cream corn leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 85 min 11 lb 12 lb 13 lb 14 lb

CORN - WHOLE KERNEL

An average of 31½ pounds (in husk) of sweet corn is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts – an average of 4½ pounds per quart.

Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities.

Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel

To each clean quart of kernels in a saucepan, add 1 cup of hot water, heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per quart to the jar.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the corn leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints 55 min 11 lb 12 lb 13 lb 14 lb

Quarts 85 11 12 13 14

MUSHROOMS - WHOLE OR SLICED

An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints – an average of 2 pounds per pint.

Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the mushrooms leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Half-pints or Pints 45 min 11 lb 12 lb 13 lb 14 lb

OKRA

An average of 11 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A bushel weighs 26 pounds and yields 16 to 18 quarts – an average of 1-1/2 pounds per quart.

Select young, tender pods. Remove and discard nasty pods.

Wash pods and trim ends. Leave whole or cut into 1-inch pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the okra leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 25 min 11 lb 12 lb 13 lb 14 lb

Quarts 40 11 12 13 14

PEAS, GREEN OR ENGLISH - SHELLED

It is recommended that sugar snap and Chinese edible pods be frozen for best quality.

An average of 31-1/2 pounds (in pods) is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts – an average of 4-1/2 pounds per quart.

Select filled pods containing young, tender, sweet seeds. Discard diseased pods.

Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired.

Cover with boiling water. Bring to a boil in a saucepan, and boil 2 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the carrots leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot and Raw Pints or Quarts 40 min 11 lb 12 lb 13 lb 14 lb

PEPPERS

HOT OR SWEET, INCLUDING CHILIES, JALAPENO, AND PIMIENTO

An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints – an average of 1 pound per pint.

Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.

Procedure:

Select your favorite pepper (s). Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper and either blanch in boiling water or blister using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar, if desired.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the Peppers leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Half-pints or Pints 35 min 11 lb 12 lb 13 lb 14 lb

POTATOES, SWEET - PIECES OR WHOLE

It is not recommended to dry pack sweet potatoes.

An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts – an average of 2- 1/2 pounds per quart.

Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest.

Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the potatoes leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft

Hot Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

POTATOES, WHITE - CUBED OR WHOLE

An average of 20 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 18 to 22 quarts – an average of 2½ to 3 pounds per quart.

Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45ºF may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole.

Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. For whole potatoes, boil 10 minutes and drain. Add 1 teaspoon of salt per quart to the jar, if desired. (Caution: Do not use the water you cooked the potatoes in; it contains too much starch.)

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the potatoes leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 35 min 11 lb 12 lb 13 lb 14 lb

Quarts 40 11 12 13 14

PUMPKINS AND WINTER SQUASH - CUBED

An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart.

Pumpkins and squash should have a hard rind and stingless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

Wash; remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Do not mash or puree. For making pies, drain jars and strain or sieve cubes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the potatoes leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 55 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

SPINACH AND OTHER GREENS

An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 18 pounds and yields 3 to 9 quarts – an average of 4 pounds per quart.

Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect- damaged leaves. Leaves should be tender and attractive in color.

Procedure: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the spinach leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 70 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

SUCCOTASH

1 lbs. sweet corn or 3 quarts cut whole kernels

14 lbs mature green lima beans or 4 quarts shelled limas

2 quarts of Crushed or whole tomatoes (optional)

Makes 7 quarts

Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes.

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the succotash leaving 1 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high. The following table will give you the process time according to altitude.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 60 min 11 lb 12 lb 13 lb 14 lb

and Raw Quarts 85 11 12 13 14

dehydrating

Fruit Leathers

Fruit leathers are homemade fruit rolls. They are a tasty, chewy, dried fruit product. Fruit leathers are made by pouring pureed fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name "leather" from the fact that when pureed fruit is dried, it is shiny and has the texture of leather.

The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and

made into fruit rolls. For the diabetic adult or child, fruit leathers made without sugar are a healthy choice for snacks or desserts. Individual fruit leathers

should contain the amount of fruit allowed for 1 fruit exchange.

Directions:

Select ripe or slightly overripe fruit.

Wash the fresh fruit or berries in cool water. Prepare the product by removeing the peel, seeds and stem.

Cut the fruit into chunks.

Use 2 cups of fruit for each 13" x 15" inch fruit leather.

Puree the fruit until it is smooth and without chunks.

Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid for each 2 cups of puree you use. (it prevents the product from darkening).

Optional: To sweeten, add honey or sugar. Honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or

short storage. Use ¼ to ½ cup sugar or honey for each 2 cups of fruit.

Leathers from canned or frozen fruit

Home preserved or store-bought canned or frozen fruit can be used.

Drain the fruit and save the liquid.

Use 1 pint of fruit for each 13" X 15" leather.

Purée the fruit until it is smooth. If it's too thick you can add some of the canned liquid back in.

Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid for each 2 cups of light colored fruit to prevent darkening.

Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable.

Preparing the Trays

For drying in the oven a 13" X 15" cookie pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.

Pouring the Leather

Fruit leathers can be poured into a single large sheet (13" X 15") or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.

Drying the Leather

Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

Spices, Flavors and Garnishes

To add interest to your fruit leathers, spices, flavorings or garnishes can be added.

Spices to Try — Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for each 2 cups of pureé.

Flavorings to Try — Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract, orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of pureé.

Delicious Additions to Try — Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

Fillings to Try — melted chocolate, softened cream cheese, cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter. Spread one or more of these on the leather after it is dried and then roll. Store in refrigerator.

Vegetable Leathers

Vegetable leathers are made similar to fruit leathers. Common vegetable leathers are pumpkin, mixed vegetable and tomato. Purée cooked vegetables and strain. Spices can be added for flavoring.

Mixed Vegetable Leathers

2 cups cored, cut-up tomatoes

1 small onion, chopped

1/4 cup chopped celery

Salt to taste

Cook over low heat in a covered saucepan 15 to 20 minutes. Purée or force through a sieve or colander. Cook until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140ºF.

Pumpkin Leathers

2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and puréed

1/2 cup honey

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon powdered cloves

Blend ingredients well. Spread on tray or cookie sheet lined with plastic wrap. Dry at 140ºF.

Tomato Leather

Core ripe tomatoes and cut into quarters. Cook over low heat in a covered saucepan, 15 to 20 minutes. Purée or force through a sieve or colander and pour into electric fry pan or shallow pan. Add salt to taste and cook over low heat until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140ºF.

Pumpkin Seeds

Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator at 115-120ºF for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250ºF for 10 to 15 minutes.

Sunflower Seeds

Sunflower seeds usually are left on the flower to dry. The flower may have to be wrapped with cheesecloth to prevent the birds from eating the seeds. Seeds may be dried in the sun or in a dehydrator at 100ºF. Higher temperature affects the flavor. When seeds are dried, they can be roasted in a shallow pan at 300ºF for 10 to 15 minutes.

Jerky

Jerky is a dried meat product that is a good source of protein food for people on the run. It requires no refrigeration and can fit almost anywhere. Jerky can be made from beef, pork, and venison. Generally speaking poultry isn’t used due to its texture.

Raw meats can be contaminated with bacteria, and can easily multiply on moist, high protein foods like meat and poultry. Bacteria can cause illness if the products are not handled correctly. The trichinella parasite may be found on wild game and should be treated before it is sliced and marinated. The disease trichinosis is caused by this parasite. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not fully eliminate the bacteria from the meat however it will make the meat safe to marinate and dehydrate.

Follow these recommendations for safe handling of meat and poultry:

Wash your hands thoroughly with soap and water for a minimum of 20 seconds before and after handling raw meats.

Use clean knives and utensils.

Keep meat refrigerated at 40ºF or below.

Thaw frozen meat in the refrigerator, keep it wrapped up and on a dish or platter to prevent the juice from leaking onto other foods. Do not thaw the meat on the kitchen counter because it will breed bacteria.

Marinate meat in the refrigerator covered and on a platter. Do not save and re-use marinade.

Avoid making jerky from wild game where the risk of fecal matter contaminating the meat is possible. Carcasses should be chilled as soon as possible to avoid bacterial growth. There are 2 methods you can use to treat meat, one is by heating the meat by marinating it before drying it and the other is to heat it up to an internal temperature of 160 after drying it. If you decide you want to marinate the meat the drying time will be reduced.

Preparing the Meat

Partially freeze meat to make slicing easier. Slice meat no thicker than ¼ inch the thickness of the meat strips will make a difference in the bacteria control. Fat from meat because it becomes rancid quickly so trim and discard immediately. If a chewy jerky is desired, slice with the grain. Slice across the grain if a tender, brittle jerky is preferred. The meat can be marinated for flavor and tenderness. Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, or soy sauce or wine.

Jerky Marinade

1 1/2 - 2 pounds of lean meat (beef, pork or venison)

1/4 cup soy sauce

1 tablespoon chopped garlic

1/4 teaspoon each of black pepper

1/2 teaspoon chopped onion

1 teaspoon hickory smoke-flavored salt Combine all ingredients. Place strips of meat in a large Ziploc bag and pour in the marinade. Place this on a dish and refrigerate overnight. The next day, to decrease the risk of food borne illness, bring strips and marinade to a boil and boil for 5 minutes before draining and drying. If possible, check the temperature of several strips with a metal stem-type thermometer to determine that an internal temperature of 160ºF has been reached.

Dehydrating process

Remove the meat from the marinade. Drain the strips on paper towels.

Arrange strips carefully on the dehydrator trays if you are using a dehydrator. If using you are using your oven place them on baking sheets.

You can place the slices close together but don't let them overlap. Place the racks in the dehydrator or in the oven preheated at 140 degrees.

Drying usually takes between 10 and 24 hours unless you marinate them in which case it takes about 3 hours.

When you can crack the pieces they are done. You can package them in freezer bags and they should stay fresh for 2 weeks at room temperature.

fermentation

fementng

Dill Pickles

Use the following quantities for each gallon capacity of your container.

4 lbs of 4-inch pickling cucumbers

2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed

1/2 cup salt

1/4 cup vinegar (5 percent)

8 cups water

2 cloves garlic

2 dried red peppers

2 teaspoons whole mixed pickling spices

Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold.

Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.

Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process.

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Saurkraut

25 lbs. cabbage

3/4 cup canning or pickling salt

For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

Makes about 9 quarts

Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container, and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage are in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water). Add plate and weights; cover container with a clean bath towel. Store at 70º to 75ºF while the sauerkraut is fermenting. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may not ferment. Above 75ºF, kraut may become soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.

Bread and Butter Pickles

6 cucumbers

2 Vidalia onions

1/2 cup pickling salt

1 tsp. turmeric

1/2 tsp. celery seed

2 tsp. mustard seed

1 1/2 cup sugar

2 cups apple cider vinegar

Slice the cucumbers and onions and put them in a large glass bowl.

Mix in the pickling salt. Cover the vegetables with ice water and place a plate on top to keep the vegetables submerged. Allow the mixture to stand for several hours or until the ice melts. The ice keeps the vegetables crisp - that's the secret to good bread and butter pickles.

Combine turmeric, celery seed, mustard seed and sugar in a saucepan. Add apple cider vinegar and bring to a boil.

Drain the vegetables and add to the brine. Bring the mixture to the point of boiling, but do not allow it to bubble.

Take the pan off the heat

1. Sterilize your jars and lids by placing them in the canning pot filling it all with water plus 2 inches to completely fill and cover the jars.

2. Bring the water to boil.

3. Remove the jars and lids and pour the water out of the jars. Fill with the bread and butter pickles leaving 1/2 inch head space.

4. Place the lids and rings on the jars. Make sure the rings are tight.

5. Place the filled jars back in the canning pot full of water and heat on high for 20 minutes.

Let the processed bread and butter pickles set for a couple weeks in order for the flavors to mingle.

Sweet Gherkins Pickles

7 pounds cucumbers (1½ inch or less)

½ cup canning or pickling salt

8 cups sugar

6 cups vinegar (5 percent)

¾ teaspoon turmeric

2 teaspoons celery seeds

2 teaspoons whole mixed pickling spice

2 cinnamon sticks

½ teaspoons fennel

2 teaspoons vanilla

Wash the cucumbers skins well. Cut 1/16-inch slices off the ends and toss in the garbage disposal. Leave ¼ inch of stem attached. Place cucumbers in a large jar and cover with boiling water. Save money by making your own gherkins to serve with a sandwich or on a buffet table. Wait about 6-8 hours or the following day to drain and cover the sterile jar with 6 quarts of fresh boiling water. Add ¼ cup salt to the water. On the third day drain and prick cucumbers lightly to get tiny holes in the skin by using a table fork. The holes will allow the pickling liquid to get absorbed into the entire pickle and give them their sweet taste.

Combine and bring to a boil 3 cups vinegar, cups sugar, turmeric, and spices. Pour over the cucumbers and allow standing overnight. Drain the pickling syrup into a small pot. It is easy to make your own gherkins and it’s cheap and helps you keep to your budget by saving money instead of costing too much money.

Add 2 cups each of sugar and vinegar to the syrup and reheat to boil. Pour over pickles. On the 4th day drain the syrup into a saucepan. Add another 2 cups of sugar and 1 cup of vinegar to the mixture. Heat the mixture to boiling and pour over pickles. Drain the pickling syrup into a small saucepan 6-8 hrs later. Add 1 cup sugar and 2 teaspoons vanilla to the pickling syrup and again heat to boiling.

Jar of finished gherkins Buy sterile pint jars. Fill these inexpensive jars with pickles and cover with hot syrup, leaving ½-inch space at the top. Make your own gherkins instead of buying them and eat them when they are cold as a side to steak, chops or chicken dinner. They taste better that way.

HOW TO MAKE VINEGAR FROM SCRATCH

Vinegar comes from the French language meaning sour wine. It’s really so easy to make you can do it by accident! However, if you want to make really good vinegar there is some science to go along with it. To begin you will need:

1 sun tea jar- made of glass with a pour spout on it. It makes it easier to get the vinegar out.

Enough cheese cloth to cover the top of the sun tea jar.

An elastic to keep the cheese cloth on the top of the sun tea jar tight.

Apple peels and cores and whole apples if you wish but back in the day it were made with leftovers from making pies.

Enough cold water to cover the apple peels and cores.

Now to assemble your parts:

Take the sun tea jar and throw your apple peels and cores in it. Then put cold water in the sun tea jar. Be sure to put enough water in there to cover all the apple peels and such. Place the cheese cloth on top put the elastic around it to secure the top. The find a dry warm spot in your house and wait 2 months. Yep it’s that easy!

From time to time you will want to check the vinegar. You will want to remove the goop from the top and if it falls to the bottom you will want to remove it immediately. The goop on the top is called “mother” of vinegar.

Also from time to time you may want to add more apple peels and cores or bruised apples. Remember to check for insects on the bruised apples though.

At the 2 month mark smell and taste the vinegar. If it smells right and taste right you’re done. Have a sterilized jar ready to pour it in. If you choose you can let it age for up to 6 months and the taste will be much smoother.

The aging process is done in the sterilized jar. Find a cool dry place and leave it there. The temperature for aging vinegar is around 55 degrees.

You can do this with any fruit. Raspberries, raisins, grapes are among the favorites.

curing using salt

Lox

! cup coarsely chopped dill

1 cup kosher salt

1/3 cup sugar

1 1/2 pounds (wild center cut) salmon

zest of 1/2 lime, 1/2 lemon (optional)

Combine the dill, salt, sugar and zest in a bowl and mix well. Lay a large piece of plastic wrap on a plate. Place 1/2 of the dill mixture on the wrap. Place the salmon skin side down onto the mixture. Cover the fish with the remaining dill mixture. Wrap the salmon tightly in the plastic. Use an additional piece of plastic wrap around the initial wrapping. Place the plate in the refrigerator and put a medium weight (book) on top to help in the extraction of water from the fish. You might want to put some paper towels between the fish and weight since a bit of liquid will be extracted. Rotate the fish, and pour off any released liquids every 12 hours.

After 36 hours unwrap the salmon and brush off and discard the herb and salt mixture. Blot the fish with paper towels. Dry the salmon in the regrigerator

for about an hour before slicing the fish thinly on an angle

Bacon

1 lb. sliced pork

1 box of pickling salt( it has no anti-caking element or iodine)

1 large bowl of brine( basic brine solution of 1/4 cup salt to 1 quart of water.)

1 1/2 gallon ceramic container or a large 1 gallon freezer bag

clean your container out well. Put a layer of salt on the bottom. If you are using a plastic bag there is no need to clean it out.

lay the pork on top of the salt 1 layer thick. Pour more salt on the top of the pork. Then fill the container with the brine.

If you are using a ceramic container push the meat down so that it is completely submerged. no worries with the plastic bag just lay it flat

so that the pork stays submerged. Wait 5-7 days weeks. Rinse the pork and pat dry. Take care to blot excess moisture.

Refrigerate for 1 to 2 weeks, or freeze for several months for longer storage.

Corned Beef

1 (3-4 lb.) corned beef brisket

1/2 cup firmly packed dark brown sugar

1/4 cup Dijon mustard

3 Tablespoon pickling spice, divided

2 quarts hot water

Instructions

Preheat oven 325.

Line a large roasting pan with foil.

Rinse brisket with cold water and pat dry.

Place brisket, fat side up, in roasting pan.

In a bowl, stir together brown sugar and mustard until smooth.

Spread all over the brisket.

Take 1 T. of pickling spice and sprinkle over brisket.

Pour the hot water and remaining 2 T. pickling spice around brisket.

Bake until beef is very tender when pierced with a fork, usually 2 ½ to 3 hours.

Let stand 15 minutes, slice across grain to serve.

introduction to preserving foods

Freezing Food

vegetables

Freezing foods

Fruits

Freezing Meat

canning

Fruits

canning

vegetable

dehydrating

Fruit Leathers

fermentation

fementng

curing using salt

This website uses cookies.