---------- Recipe via Meal-Master (tm) v8.02 Title: Title page, Acknowledgments and Preface Categories: Intro, Canning Yield: 1 text COMPLETE GUIDE TO HOME CANNING Caution: To prevent the risk of botulism, low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations should be boiled even if you detect no signs of spoilage. At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 ft. elevation. Reference to commercial products and services is made with the understanding that no discrimination is intended and no endorsement by the U.S. Department of Agriculture is implied. Clear Jel (registered trademark) is mentioned because it is the only suitable product that is presently available to the general public through distributors of speciality products. ACKNOWLEDGMENTS The creation of an Extension Service Center for Excellence at the Penn State University made it possible to conduct the research necessary to revise four previously published bulletins for canning foods in the home. The Center, no longer in operation, was a cooperative effort of the Extension Service, Cooperative State Research Service, and the Penn State University with Gerald D. Kuhn, Ph.D., of the Penn State University as Director. The Extension Services wishes to credit the primary development of this guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with the University of Georgia), and Thomas S. Dimick. Extension staff who assisted in preparing this guide include Milton P. Baldauf, Catherine E. Adams, Nancy T. Sowers, and Vincent G. Hughes. Extension staff who assisted in this revision include Kenneth N. Hall (University of Connecticut) and Thomas W. Poore. All have contributed significant ideas and time in making this guide a truly up-to-date research-based publication. PREFACE Home canning has changed greatly in the 170 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. Section 1 of this guide explains the scientific principles of on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The other six sections of this guide contain a series of factsheets for specific foods. These factsheets offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes. Handy guidelines for choosing the right quantity and quality of raw food accompany each set of directions for fruits, tomatoes and vegetables. Most recipes are designed to yield a full canner load of pints or quarts. Finally processing adjustments for altitudes above sea level are given for each food. This publication contains many new research-based recommendations for canning safer and better food at home.. It is an invaluable resource for persons who are canning for the first time. Experienced canners will find updated information to help them improve their canning practices. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: For Safety's Sake Categories: Information, Canning Yield: 1 text Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium 'Clostridium botulinum' is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning. If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutes at altitudes below 1,000 feet destroys this poison when it is present. For altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional elevation. Caution: To prevent the risk of botulism, low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations should be boiled as above, even if you detect no signs of spoilage. All low-acid foods canned according to the approved recommendations may be eaten without boiling them when you are sure of all the following: * Food was processed in a pressure canner. * Gauge of the pressure canner was accurate. * Up-to-date researched process times and pressures were used for the size of jar, style of pack, and kind of food being processed. * The process time and pressure recommended for sterilizing the food at your altitude was followed. * Jar lid is firmly sealed and concave. * Nothing has leaked out when jar is opened. * No liquid spurts out when jar is opened. * No unnatural or "off" odors can be detected. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Do Your Canned Foods Pass This Test? Categories: Information, Canning Yield: 1 text OVERALL APPEARANCE * Good proportion of solid to liquid * Full pack with proper headspace * Liquid just covering solid. * Free of air bubbles. * Free of imperfections - stems, cores, seeds * Good seals * Practical pack that is done quickly and easily FRUITS AND VEGETABLES * Pieces uniform in size and shape * Characteristic, uniform color * Shape retained - not broken or mushy * Proper maturity LIQUID OR SYRUP * Clear and free from sediment =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Determining Your Altitude Above Sea Level Categories: Information, Canning Yield: 1 text It is important to know your approximate elevation or altitude above sea level in order to determine a safe processing time for canned foods. Since the boiling temperature of liquid is lower at higher elevations, it is critical that additional time be given for the safe processing of foods at altitudes above sea level. It is not practical to include a list of altitudes in this guide, since there is wide variation within a State and even a county. For example, the State of Kansas has areas with altitudes varying between 75 ft. to 4,039 ft. above sea level. Kansas is not generally thought to have high altitudes, but there are many areas of the State where adjustments for altitude must be considered. Colorado, on the other hand, has people living in areas between 3,000 and 10,000 feet above sea level. They tend to be more conscious of the need to make altitude adjustments in the various processing schedules. To list altitudes for specific counties may actually be misleading, due to the differences in geographic terrain with within a county. If you are unsure about the altitude where you will be canning foods, consult your county Extension agent. An alternative source of information would be your local district conservationist with the Soil Conservation Service. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Why Can Foods? Categories: Canning, Information Yield: 1 guide Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is a fulfilling experience and a source of pride for many people. Many vegetables begin losing some of their vitamins when harvested. Nearly half the vitamins may be lost within a few days unless the fresh produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated produce loses half or more of some of its vitamins. The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitive vitamins are from 5 to 20 percent each year. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food. If vegetables are handled properly and canned promptly after harvest, they can be more nutritious than fresh produce sold in local stores. The advantages of home canning are lost when you start with poor quality fresh foods; when jars fail to seal properly; when food spoils; and when flavors, texture, color and nutrients deteriorate using prolonged storage. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: How Canning Preserves Foods Categories: Canning, Information Yield: 1 guide The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons: * growth of undesirable microorganisms- bacteria, molds, and yeasts, * activity of food enzymes, * reactions with oxygen, * moisture loss. Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues. Proper canning practices include: * carefully selecting and washing fresh food, * peeling some fresh foods, * hot packing many foods, * adding acids (lemon juice or vinegar) to some foods, * using acceptable jars and self-sealing lids, * processing jars in a boiling-water or pressure canner for the correct period of time. Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ensuring Safe Canned Foods (part 1 of 2) Categories: Canning, Information Yield: 1 guide Growth of the bacterium Clostridium botulinum in canned food may cause botulism--a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of: * a moist, low-acid food * a temperature between 40 degrees F and 120 degrees F * less than 2 percent oxygen Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of air, they are harmless on fresh foods. Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times, found in these guides, are used. The processing times in these guides ensure destruction of the largest expected number of heat-resistant microorganisms in home-canned foods. Properly sterilized canned food will be free of spoilage if lids seal and jars are stored below 95 degrees F. Storing jars at 50 degrees F to 70 degrees F enhances retention of quality. FOOD ACIDITY AND PROCESSING METHODS Whether food should be processed in a pressure canner or boiling-water canner to control botulinum bacteria depends on the acidity in the food. Acidity may be natural, as in most fruits, or added, as in pickled food. Low-acid canned foods contain too little acidity to prevent the growth of these bacteria. Acid foods contain enough acidity to block their growth, or destroy them more rapidly when heated The term "pH" is a measure of acidity; the lower its value, the more acid the food. The acidity level in foods can be increased by adding lemon juice, citric acid, or vinegar. Low-acid foods have pH values higher than 4.6. They include red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods. Acid foods have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters. Although tomatoes usually are considered an acid food, some are now known to have pH values slightly above 4.6. Figs also have pH values slightly above 4.6. Therefore, if they are to be canned as acid foods, these products must be acidified to a pH of 4.6 or lower with lemon juice or citric acid. Properly acidified tomatoes and figs are acid foods and can be safely processed in a boiling-water canner. Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240 degrees to 250 degrees F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar "PSIG" designation is used hereafter in this publication. At temperatures of 240 degrees to 250 degrees F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. The exact time depends on the kind of food being canned, the way it is packed into jars, and the size of jars. The time needed to safely process low-acid foods in a boiling-water canner ranges from 7 to 11 hours; the time needed to process acid foods in boiling water varies from 5 to 85 minutes. PROCESS ADJUSTMENTS AT HIGH ALTITUDES Using the process time for canning food at sea level may result in spoilage if you live at altitudes of 1,000 feet or more (Plate 2). Water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore, when following canning directions in this series, select the proper processing time or canner pressure for the altitude where you live. If you do not know the altitude, contact your local county Extension agent. An alternative source of information would be the local district conservationist with the Soil Conservation Service. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ensuring Safe Canned Foods (part 2 of 2) Categories: Canning, Information Yield: 1 guide EQUIPMENT AND METHODS NOT RECOMMENDED Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage. Steam canners are not recommended because processing times for use with current models have not been adequately researched. Because steam canners do not heat foods in the same manner as boiling-water canners, their use with boiling-water process times may result in spoilage. It is not recommended that pressure processes in excess of 15 PSI be applied when using new pressure canning equipment. So-called canning powders are useless as preservatives and do not replace the need for proper heat processing. Jars with wire bails and glass caps make attractive antiques or storage containers for dry food ingredients but are not recommended for use in canning. One-piece zinc porcelain-lined caps are also no longer recommended. Both glass and zinc caps use flat rubber rings for sealing jars, but too often fail to seal properly. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ensuring High-Quality Canned Foods (part 1 of 2) Categories: Canning, Information Yield: 1 guide Begin with good-quality fresh foods suitable for canning. Quality varies among varieties of fruits and vegetables. Many county Extension offices can recommend varieties best suited for canning. Examine food carefully for freshness and wholesomeness. Discard diseased and moldy food. Trim small diseased lesions or spots from food. Can fruits and vegetables picked from your garden or purchased from nearby producers when the products are at their peak of quality-within 6 to 12 hours after harvest for most vegetables. For best quality, apricots, nectarines, peaches, pears, and plums should be ripened 1 or more days between harvest and canning. If you must delay the canning of other fresh produce, keep it in a shady, cool place. Fresh home-slaughtered red meats and poultry should be chilled and canned without delay. Do not can meat from sickly or diseased animals. Ice fish and seafoods after harvest, eviscerate immediately and can them within 2 days. Maintaining Color and Flavor in Canned Food To maintain good natural color and flavor in stored canned food, you must: * Remove oxygen from food tissues and jars, * Quickly destroy the food enzymes, * Obtain high jar vacuums and airtight jar seals. Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage: * Use only high-quality foods which are at the proper maturity and are free of diseases and bruises. * Use the hot-pack method, especially with acid foods to be processed in boiling water * Don't unnecessarily expose prepared foods to air. Can them as soon as possible. * While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. This procedure is also useful in maintaining the natural color of mushrooms and potatoes, and for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms: ** Pure powdered form--seasonally available among canners' supplies in supermarkets. One level teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of water as a treatment solution. ** Vitamin C tablets--economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution. ** Commercially prepared mixes of ascorbic and citric acid--seasonally available among canners' supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer's directions. * Fill hot foods into jars and adjust headspace as specified in recipes. * Tighten screw bands securely, but if you are especially strong, not as tightly as possible. * Process and cool jars. * Store the jars in a relatively cool, dark place, preferably between 50 degrees and 70 degrees F. * Can no more food than you will use within a year. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ensuring High-Quality Canned Foods (part 2 of 2) Categories: Canning, Information Yield: 1 guide Advantages of Hot-packing Many fresh foods contain from 10 percent to more than 30 percent air. How long canned food retains high quality depends on how much air is removed from food before jars are sealed. Raw-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Raw-packing is more suitable for vegetables processed in a pressure canner. Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior. Controlling Headspace The unfilled space above the food in a jar and below its lid is termed headspace. Directions for canning specify leaving 1/4-inch for jams and jellies, 1/2-inch for fruits and tomatoes to be processed in boiling water and from 1- to 1-1/4-inches in low- acid foods to be processed in a pressure canner This space is needed for expansion of food as jars are processed, and for forming vacuums in cooled jars. The extent of expansion is determined by the air content in the food and by the processing temperature. Air expands greatly when heated to high temperatures; the higher the temperature, the greater the expansion. Foods expand less than air when heated. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Jars and Lids Categories: Canning, Information Yield: 1 guide Food may be canned in glass jars or metal containers. Metal containers can be used only once. They require special sealing equipment and are much more costly than jars. Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice (Plate 1). They are available in 1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The standard jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about 3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning very acid juices. Regular-mouth decorator jelly jars are available in 8 and 12 ounce sizes. With careful use and handling, Mason jars may be reused many times, requiring only new lids each time. When jars and lids are used properly, jar seals and vacuums are excellent and jar breakage is rare. Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home. JAR CLEANING: Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Unrinsed detergents may cause unnatural flavors and colors. These washing methods do not sterilize jars. Scale or hard-water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water. STERILIZATION OF EMPTY JARS: All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands. Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner. LID SELECTION, PREPARATION, AND USE: The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars. Buy only the quantity of lids you will use in a year To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket. After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel. Place the lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures. Then fit the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box for tightening the jar lids properly. Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum. * If rings are too loose, liquid may escape from jars during processing, and seals may fail. * If rings are too tight, air cannot vent during processing, and food will discolor during storage. Overtightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food. Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) MM by km ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Recommended Canners (part 1 of 3) Categories: Canning, Information Yield: 1 guide Equipment for heat-processing home-canned food is of two main types--boiling-water canners and pressure canners. Most are designed to hold seven Quart jars or eight to nine pints. Small pressure canners hold four quart jars; some large pressure canners hold 18 pint jars in two layers, but hold only seven quart jars. Pressure saucepans with smaller volume capacities are not recommended for use in canning. Small capacity pressure canners are treated in a similar manner as standard larger canners, and should be vented using the typical venting procedures. Low-acid foods must be processed in a pressure canner to be free of botulism risks. Although pressure canners may also be used for processing acid foods, boiling-water canners are recommended for this purpose because they are faster. A pressure canner would require from 55 to 100 minutes to process a load of jars; while the total time for processing most acid foods in boiling water varies from 25 to 60 minutes. A boiling-water canner loaded with filled jars requires about 20 to 30 minutes of heating before its water begins to boil. A loaded pressure canner requires about 12 to 15 minutes of heating before it begins to vent; another 10 minutes to vent the canner; another 5 minutes to pressurize the canner; another 8 to 10 minutes to process the acid food; and, finally, another 20 to 60 minutes to cool the canner before removing jars. Boiling-Water Canners These canners are made of aluminum or porcelain-covered steel. They have removable perforated racks and fitted lids. The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing. Some boiling-water canners do not have flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated. Using Boiling-Water Canners Follow these steps for successful boiling-water canning: * Fill the canner halfway with water. * Preheat water to 140 degrees F for raw-packed foods and to 180 degrees F for hot-packed foods. * Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter. * Add more boiling water if needed, so the water level is at least 1 inch above jar tops. * Turn heat to its highest position until water boils vigorously. * Set a timer for the minutes required for processing the food. * Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule. * Add more boiling water, if needed, to keep the water level above the jars. * When jars have been boiled for the recommended time, turn off the heat and remove the canner lid. * Using a jar lifter remove the jars and place them on a towel, leaving at least 1-inch spaces between the jars during cooling. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Recommended Canners (part 2 of 3) Categories: Canning, Information Yield: 1 guide Pressure Canners Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse. Pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air, at sea level. At sea level, a canner operated at a gauge pressure of 10.5 lbs. provides an internal temperature of 240 degrees F. Two serious errors in temperatures obtained in pressure canners occur because: * Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication for appropriate altitude ranges. * Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in underprocessing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized. To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place boils water and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner. Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing. They control pressure precisely and need neither watching during processing nor checking for accuracy. The sound of the weight rocking or jiggling indicates that the canner is maintaining the recommended pressure. The single disadvantage of weighted-gauge canners is that they cannot correct precisely for higher altitudes. At altitudes above 1,000 feet, they must be operated at canner pressures of 10 instead of 5, or 15 instead of 10, PSI. Check dial gauges for accuracy before use each year and replace if they read high by more than 1 pound at 5, 10, or 15 pounds of pressure. Low readings cause over-processing and may indicate that the accuracy of the gauge is unpredictable. Gauges may be checked at most county Cooperative Extension offices. Handle canner lid gaskets carefully and clean them according to the manufacturer's directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coat of vegetable oil once per year. Gaskets on newer model canners are pre-lubricated and do not benefit from oiling. Check your canner's instructions if there is doubt that the particular gasket you use has been pre-lubricated. Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter's Laboratory (UL) approval to ensure their safety. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Recommended Canners (part 3 of 3) Categories: Canning, Information Yield: 1 guide USING PRESSURE CANNERS Follow these steps for successful pressure canning: 1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely. 2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port. 3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes. 4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock. 5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about 2 or 3 times per minute. On Presto canners, they should rock slowly throughout the process. 6. When the timed process completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position. 7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face. 8. Remove jars with a lifter, and place on towel or cooling rack, if desired. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Selecting The Correct Processing Time (part 1 of 2) Categories: Canning, Information Yield: 1 guide When canning in boiling water, more processing time is needed for most raw-packed foods and for quart jars than is needed for hot-packed foods and pint jars. To destroy microorganisms in acid foods processed in a boiling-water canner, you must: * Process jars for the correct number of minutes in boiling water. * Cool the jars at room temperature. The food may spoil if you fail to add process time for lower boiling-water temperatures at altitudes above 1,000 feet, process for fewer minutes than specified, or cool jars in cold water. To destroy microorganisms in low-acid foods processed with a pressure canner, you must: * Process the jars using the correct time and pressure specified for your altitude. * Allow canner to cool at room temperature until it is completely depressurized. The food may spoil if you fail to select the proper process times for specific altitudes, fail to exhaust canners properly, process at lower pressure than specified, process for fewer minutes than specified, or cool the canner with water. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Selecting The Correct Processing Time (part 2 of 2) Categories: Canning, Information Yield: 3 tables USING TABLE FOR DETERMINING PROPER PROCESSING TIME Table 1. Recommended process time for Peaches in a boiling water canner Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min 1,001 - 3,000 ft: 25 min 3,001 - 6,000 ft: 30 min Above 6000 ft: 35 min Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min 1,001 - 3,000 ft: 30 min 3,001 - 6,000 ft: 35 min Above 6000 ft: 40 min Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 25 min 1,001 - 3,000 ft: 30 min 3,001 - 6,000 ft: 35 min Above 6000 ft: 40 min Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min 1,001 - 3,000 ft: 35 min 3,001 - 6,000 ft: 40 min Above 6000 ft: 45 min Table 2. Recommended process time for Peaches in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb 2,001 - 4,000 ft: 7 lb 4,001 - 6,000 ft: 8 lb 6,001 - 8,000 ft: 9 lb Table 3. Recommended process time for Peaches in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb Above 1,000 ft: 10 lb =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cooling Jars Categories: Canning, Information Yield: 1 guide When you remove hot jars from a canner, do not retighten their jar lids. Retightening of hot lids may cut through the gasket and cause seal failures. Cool the jars at room temperature for 12 to 24 hours. Jars may be cooled on racks or towels to minimize heat damage to counters (Plate 1). The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid. Check for sealed lids. For more information see "Testing Jars Seals". =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Testing Jar Seals Categories: Canning, Information Yield: 1 guide After cooling jars for 12 to 24 hours, remove the screw bands and test seals with one of the following options: Option 1. Press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger the lid is unsealed. Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull sound, the lid is not sealed. If food is in contact with the underside of the lid, it will also cause a dull sound. If the jar is sealed correctly, it will make a ringing, high-pitched sound. Option 3. Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). If center of the lid is either flat or bulging, it may not be sealed. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Reprocessing Unsealed Jars Categories: Canning, Information Yield: 1 guide If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and reprocess within 24 hours using the same processing time. Headspace in unsealed jars may be adjusted to 1-1/2 inches and jars could be frozen instead of reprocessed. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Storing Canned Foods Categories: Canning, Information Yield: 1 guide If lids are tightly vacuum sealed on cooled jars, remove screw bands, wash the lid and jar to remove food residue; then rinse and dry jars. Label and date the jars and store them in a clean, cool, dark, dry place. Do not store jars above 95 degrees F or near hot pipes, a range, a furnace, in an uninsulated attic, or in direct sunlight. Under these conditions, food will lose quality in a few weeks or months and may spoil. Dampness may corrode metal lids, break seals, and allow recontamination and spoilage. Accidental freezing of canned foods will not cause spoilage unless jars become unsealed and recontaminated. However freezing and thawing may soften food. If jars must be stored where they may freeze, wrap them in newspapers, place them in heavy cartons, and cover with more newspapers and blankets. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Identifying and Handling Spoiled Canned Food Categories: Canning, Information Yield: 1 guide Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage. You can more easily detect some types of spoilage in jars stored without screw bands. Growth of spoilage bacteria and yeast produces gas which pressurizes the food, swells lids, and breaks jar seals. As each stored jar is selected for use, examine its lid for tightness and vacuum. Lids with concave centers have good seals. Next, while holding the jar upright at eye level, rotate the jar and examine its outside surface for streaks of dried food originating at the top of the jar. Look at the contents for rising air bubbles and unnatural color. While opening the jar, smell for unnatural odors and look for spurting liquid and cottonlike mold growth (white, blue, black, or green) on the top food surface and underside of lid. Spoiled low-acid foods, including tomatoes, may exhibit different kinds of spoilage evidence or very little evidence. Therefore, all suspect containers of spoiled low-acid foods, including tomatoes, should be treated as having produced botulinum toxin and handled carefully in one of two ways: * If the swollen metal cans or suspect glass jars are still sealed, place them in a heavy garbage bag. Close and place the bag in a regular trash container or bury it in a nearby landfill. * If the suspect cans or glass jars are unsealed, open, or leaking, they should be detoxified before disposal. Detoxification process: Carefully place the suspect containers and lids on their sides in an 8-quart volume or larger stock pot, pan, or boiling-water canner. Wash your hands thoroughly. Carefully add water to the pot. The water should completely cover the containers with a minimum of a 1-inch level above the containers. Avoid splashing the water. Place a lid on the pot and heat the water to boiling. Boil 30 minutes to ensure detoxifying the food and all container components. Cool and discard the containers, their lids, and food in the trash or bury in soil. Thoroughly scrub all counters, containers, and equipment including can opener, clothing, and hands that may have contacted the food or containers. Discard any sponges or wash cloths that may have been used in the cleanup. Place them in a plastic bag and discard in the trash. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Preparing Pickled and Fermented Foods Categories: Canning, Information Yield: 1 guide The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar. Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles. Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture. * Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity. * Use only recipes with tested proportions of ingredients. * There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. INGREDIENTS Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety. Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower. PICKLES WITH REDUCED SALT CONTENT In the making of fresh-pack pickles, cucumbers are acidified quickly with vinegar. Use only tested recipes formulated to produce the proper acidity. While these pickles may be prepared safely with reduced or no salt, their quality may be noticeably lower. Both texture and flavor may be slightly, but noticeably, different than expected. You may wish to make small quantities first to determine if you like them. However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required. FIRMING AGENTS Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in the recipes in this publication. Alum does not improve the firmness of quick-process pickles. The calcium in lime definitely improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles. To remove excess lime, drain the lime-water solution, rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times. To further improve pickle firmness, you may process cucumber pickles for 30 minutes in water at 180 degrees F. This process also prevents spoilage, but the water temperature should not fall below 180 degrees F. Use a candy or jelly thermometer to check the water temperature. PREVENTING SPOILAGE Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color and texture. Processing the pickles in a boiling-water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity and the size of food pieces. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2) Categories: Canning, Information Yield: 1 guide Sweet spreads are a class of foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent. Fruit jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. Other spreads are made from crushed or ground fruit. Jam also will hold its shape, but it is less firm than jelly. Jam is made from crushed or chopped fruits and sugar. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut. Preserves are made of small, whole fruits or uniform-size pieces of fruits in a clear thick, slightly jellied syrup. Marmalades are soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly. Fruit butters are made from fruit pulp cooked with sugar until thickened to a spreadable consistency. INGREDIENTS For proper texture, jellied fruit products require the correct combination of fruit, pectin, acid, and sugar. The fruit gives each spread its unique flavor and color. It also supplies the water to dissolve the rest of the necessary ingredients and furnishes some or all of the pectin and acid. Good-quality, flavorful fruits make the best jellied products. Pectins are substances in fruits that form a gel if they are in the right combination with acid and sugar. All fruits contain some pectin. Apples, crab apples, gooseberries, and some plums and grapes usually contain enough natural pectin to form a gel. Other fruits, such as strawberries, cherries, and blueberries, contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Because fully ripened fruit has less pectin, one-fourth of the fruit used in making jellies without added pectin should be underripe. Caution: Commercially frozen and canned juices may be low in natural pectins and make soft textured spreads. The proper level of acidity is critical to gel formation. If there is too little acid, the gel will never set; if there is too much acid, the gel will lose liquid (weep). For fruits low in acid, add lemon juice or other acid ingredients as directed. Commercial pectin products contain acids which help to ensure gelling. Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar prevents gelling and may allow yeasts and molds to grow. JAM AND JELLIES WITH REDUCED SUGAR Jellies and jams that contain modified pectin, gelatin, or gums may be made with noncaloric sweeteners. Jams with less sugar than usual also may be made with concentrated fruit pulp, which contains less liquid and less sugar. Two types of modified pectin are available for home use. One gels with one-third less sugar. The other is a low-methoxyl pectin which requires a source of calcium for gelling. To prevent spoilage, jars of these products must be processed longer in a boiling-water canner. Recipes and processing times provided with each modified pectin product must be followed carefully. The proportions of acids and fruits should not be altered, as spoilage may result. Acceptably gelled refrigerator fruit spreads also may be made with gelatin and sugar substitutes. Such products spoil at room temperature, must be refrigerated, and should be eaten within 1 month. PREVENTING SPOILAGE Even though sugar helps preserve jellies and jams, molds can grow on the surface of these products. Research now indicates that the mold which people usually scrape off the surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in animals; their effects on humans are still being researched. Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2) Categories: Canning, Information Yield: 1 guide METHODS OF MAKING JAMS AND JELLIES There are two basic methods of making jams and jellies. The standard method, which does not require added pectin, works best with fruits naturally high in pectin. The other method, which requires the use of commercial liquid or powdered pectin, is much quicker. The gelling ability of various pectins differs. To make uniformly gelled products, be sure to add the quantities of commercial pectins to specific fruits as instructed on each package. Overcooking may break down pectin and prevent proper gelling. When using either method, make one batch at a time, according to the recipe. Increasing the quantities often results in soft gels. Stir constantly while cooking to prevent, burning. Recipes are developed for specific jar sizes. If jellies are filled into larger jars, excessively soft products may result. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canned Foods For Special Diets Categories: Canning, Information Yield: 1 servings The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low-sugar and low-salt foods may be easily and safely canned at home. However the color, flavor and texture of these foods may be different than expected and be less acceptable. CANNING WITHOUT SUGAR In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as described for hot-packs for each fruit, but use water or regular unsweetened fruit juices instead of sugar syrup. (For more information see additional publications for individual fruits.) Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple, and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Add sugar substitutes, if desired, when serving. CANNING WITHOUT SALT (REDUCED SODIUM) To can tomatoes, vegetables, meats, poultry, and seafood, follow the normal procedures for canning, but omit the salt. In these products, salt seasons the food but is not necessary to ensure its safety. Add salt substitutes, if desired, when serving. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Fruit-Based Baby Foods Categories: Canning, Information Yield: 1 guide You may prepare any chunk-style or pureed fruit with or without sugar, using the procedure for preparing each fruit. Pack in half-pint, preferably, or pint jars and refer to the processing times in Table 1. Caution: Do not attempt to can vegetables, red meats, or poultry meats, because proper processing times for pureed foods have not been determined for home use. Instead, can and store these foods using the standard processing procedures; puree or blend them at serving time. Heat the blended foods to boiling, simmer for 10 minutes, cool, and serve. Store unused portions in the refrigerator and use within 2 days for best quality. Table 1. Process time for fruit-based baby foods in a boiling-water canner. Style of Pack: Hot Jar Size: Pints * 0 - 1,000 ft ........ 20 min * 1,001 - 6,000 ft .... 25 min * Above 6,000 ft ...... 30 min =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Glossary of Terms (A-L) Categories: Canning, Information Yield: 1 half Acid foods - Foods which contain enough acid to result in a pH of 4.6 or lower. Includes all fruits except figs; most tomatoes; fermented and pickled vegetables; relishes; and jams, jellies, and marmalades. Acid foods may be processed in boiling water. Altitude - The vertical elevation of a location above sea level. Ascorbic acid - The chemical name for vitamin C. Lemon juice contains large quantities of ascorbic acid and is commonly used to prevent browning of peeled, light-colored fruits and vegetables. Bacteria - A large group of one-celled microorganisms widely distributed in nature. See microorganism. Blancher - A 6 to 8 quart lidded pot designed with a fitted perforated basket to hold food in boiling water, or with a fitted rack to steam foods. Useful for loosening skins on fruits to be peeled, or for heating foods to be hot packed. Boiling-water canner - A large standard-sized lidded kettle with jar rack, designed for heat-processing 7 quarts or 8 to 9 pints in boiling water. Botulism - An illness caused by eating toxin produced by growth of Clostridium botulinum bacteria in moist, low-acid food, containing less than 2 percent oxygen, and stored between 40 degrees and 120 degrees F. Proper heat processing destroys this bacterium in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods. Canning - A method of preserving food in air-tight vacuum-sealed containers and heat processing sufficiently to enable storing the food at normal-home temperatures. Canning salt - Also called pickling salt. It is regular table salt without the anticaking or iodine additives. Citric acid - A form of acid that can be added to canned foods. It increases the acidity of low-acid foods and may improve the flavor and color. Cold pack - Canning procedure in which jars are filled with raw food. "Raw pack" is the preferred term for describing this practice. "Cold pack" is often used incorrectly to refer to foods that are open-kettle canned or jars that are heat-processed in boiling water. Enzymes - Proteins in food which accelerate many flavor, color, texture, and nutritional changes, especially when food is cut, sliced, crushed, bruised, and exposed to air. Proper blanching or hot-packing practices destroy enzymes and improve food quality. Exhausting - Removal of air from within and around food and from jars and canners. Blanching exhausts air from live food tissues. Exhausting or venting of pressure canners is necessary to prevent a risk of botulism in low-acid canned foods. Fermentation - Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods. Headspace - The unfilled space above food or liquid in jars. Allows for food expansion as jars are heated, and for forming vacuums as jars cool. Heat processing - Treatment of jars with sufficient heat to enable storing food at normal home temperatures. Hermetic seal - An absolutely airtight container seal which prevents reentry of air or microorganisms into packaged foods. Hot pack - Heating of raw food in boiling water or steam and filling it hot into jars. Low-acid foods - Foods which contain very little acid and have a pH above 4.6. The acidity in these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low acid. To control all risks of botulism, jars of these foods must be (1) heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Glossary of Terms (M-Z) Categories: Canning, Information Yield: 1 half Microorganisms - Independent organisms of microscopic size, including bacteria, yeast, and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms cause disease and food spoilage. Microorganisms are sometimes intentionally added to ferment foods, make antibiotics, and for other reasons. Mold - A fungus-type microorganism whose growth on food is usually visible and colorful. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods. Mycotoxins - Toxins produced by the growth of some molds on foods. Open - Kettle canning A non-recommended canning method. Food is supposedly adequately heat processed in a covered kettle, and then filled hot and sealed in sterile jars. Foods canned this way have low vacuums or too much air, which permits rapid loss of quality in foods. Moreover these foods often spoil because they become recontaminated while the jars are being filled. Pasteurization - Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food. pH - A measure of acidity or alkalinity. Values range from 0 to 14. A food is neutral when its pH is 7.0: lower values are increasingly more acidic; higher values are increasingly more alkaline. Pickling - The practice of adding enough vinegar or lemon juice to a low-acid food to lower its pH to 4.6 or lower. Properly pickled foods may be safely heat processed in boiling water. Pressure canner - A specifically designed metal kettle with a lockable lid used for heat processing low-acid food. These canners have jar racks, one or more safety devices, systems for exhausting air, and a way to measure or control pressure. Canners with 20- to 21-quart capacity are common. The minimum volume of canner that can be used is 16-quart capacity, which will contain 7 quart jars. Use of pressure saucepans with less than 16-quart capacities is not recommended. Raw pack - The practice of filling jars with raw, unheated food. Acceptable for canning low-acid foods, but allows more rapid quality losses in acid foods heat processed in boiling water. Spice bag - A closeable fabric bag used to extract spice flavors in a pickling solution. Style of pack - Form of canned food, such as whole, sliced, piece, juice, or sauce. The term may also be used to reveal whether food is filled raw or hot into jars. Vacuum - The state of negative pressure. Reflects how thoroughly air is removed from within a jar of processed food--the higher the vacuum, the less air left in the jar. Yeasts - A group of microorganisms which reproduce by budding. They are used in fermenting some foods and in leavening breads. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Syrups Categories: Canning Yield: 1 text Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. The guidelines for preparing and using syrups (Table 1) offer a new "very light" syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type. Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately. Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups. For more information see Canned Foods for Special Diets. Table 1. Preparing and using syrups. (Measure of Water and Sugar) Syrup Type: Very Light. Approx. % Sugar: 10. For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar. For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar. (Approximates natural sugar levels in most fruits and adds the fewest calories.) Syrup Type: Light. Approx. % Sugar: 20. For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar. For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar. (Very sweet fruit. Try a small amount the first time to see if your family likes it.) Syrup Type: Medium. Approx. % Sugar: 30. For 9-Pt Load: 5-1/4 Cups Water, 2-1/4 Cups Sugar. For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar. (Sweet apples, sweet cherries, berries, grapes.) Syrup Type: Heavy. Approx % Sugar: 40. For 9-Pt Load: 5 Cups Water, 3-1/4 Cups Sugar. For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar. (Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums.) Syrup Type: Very Heavy. Approx % Sugar: 50. For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar Very sour fruit. Try a small amount the first time to see if your family likes it. NOTES: 9-Pt Load values are also adequate for a 4-quart load. Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Butter Categories: Canning, Preserves, Fruits Yield: 8 pints 8 lb Apples 2 c Cider 2 c Vinegar 2 1/4 c White sugar 2 1/4 c Packed brown sugar 2 tb Ground cinnamon 1 tb Ground cloves Yield: About 8 to 9 pints Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results. Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized. For information about presterilizing jars see "Jars and Lids". Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Apple Butter in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001 - 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001 - 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Juice Categories: Beverages, Canning Yield: 1 guide Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed. Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process. Table 1. Recommended process time for Apple Juice in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 5 min. Process Time at Altitudes of 1,001 - 6,000 ft: 10 min. Process Time at Altitudes of Above 6,000 ft: 15 min. Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at Altitudes of 0 - 1,000 ft: 10 min. Process Time at Altitudes of 1,001 - 6,000 ft: 15 min. Process Time at Altitudes of Above 6,000 ft: 20 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apples - Sliced Categories: Fruits, Canning Yield: 1 guide Quantity: An average of 19 pounds is needed per canner load of 7 quarts; 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. Quality: Select apples that are juicy, crispy, and preferably both sweet and tart. Procedure: 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, light, or medium syrup (see "Preparing and Using Syrups") per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning sliced apples in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Apples, sliced in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Table 2. Process Times for Sliced Apples in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Sliced Apples in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Applesauce Categories: Fruits, Canning Yield: 1 text Quantity: An average of 21 pounds 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 weighs 48 pounds and yields 14 to 19 quarts of sauce--an average of 3 pounds per quart. Quality: 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. Procedure: 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 1/2 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. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning applesauce in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Applesauce in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Table 2. Process Times for Applesauce in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure Cannner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spiced Apple Rings Categories: Fruits, Canning Yield: 8 pints 12 lb Firm tart apples -(maximum diameter 2-1/2") 12 c Sugar 6 c Water 1 1/4 c White vinegar (5%) 3 tb Whole cloves 3/4 c Red hot cinnamon candies -OR- 8 -Cinnamon sticks 1 ts Red food coloring -(optional) Yield: About 8 to 9 pints Procedure: Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution. To make flavored syrup, combine sugar water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Spiced Apple Rings in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spiced Crab Apples Categories: Fruits, Canning Yield: 9 pints 5 lb Crab apples 4 1/2 c Apple vinegar (5%) 3 3/4 c Water 7 1/2 c Sugar 4 ts Whole cloves 4 Cinnamon sticks 6 1/2" cubes ginger root -(fresh) Yield: About 9 pints Procedure: Remove blossom petals and wash apples, but leave stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Spiced Crab Apples in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apricots - Halved or Sliced Categories: Fruits, Canning Yield: 1 recipe Quantity: 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 2-1/4 pounds per quart. Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh. Procedure: (Optional--Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins). Wash fruit. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack apricots in water, apple juice, or white grape juice. Raw packs make poor quality apricots. Processing directions for canning apricots in a dial or weighted-gauge canner are given in Table 1 and Table 2. Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 2. Process Times for Apricots (Halved or Sliced) in a Weighted-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Berries - Whole Categories: Fruits, Canning Yield: 1 recipe Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries. Quantity: 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 1-3/4 pounds per quart. Quality: Choose ripe, sweet berries with uniform color. Procedure: 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 1/2 cup syrup, juice, or water to each clean jar. Hot pack -- For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace. Raw pack -- Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning berries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Berries, Whole, in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min (for pints), 10 min (for quarts). Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min for Pints, 10 min for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Berry Syrup Categories: Fruits, Canning Yield: 9 half-pts. 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 6-1/2 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 or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups. Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. To make a 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, and fill into clean half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Berry Syrup in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cherries - Whole (Sweet or Sour) Categories: Fruits, Canning Yield: 1 recipe Quantity: 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 lug weighs 25 pounds and yields 8 to 12 quarts--an average of 2-1/2 pounds per quart. Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking). Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid (See "Ensuring High-Quality Canned Foods") to prevent stem-end discoloration. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white-grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed. Hot pack--In a large saucepan add 1/2 cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving 1/2-inch headspace. Raw pack--Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning cherries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Hot. Jar Size: Quarts. Process at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Raw. Jar Size: Pints or Quarts. Process at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Raw. Jar Size: Pints or Quarts Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Sweet or Sour Cherries, Whole in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Figs Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh. Procedure: 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 cooking syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Figs in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 45 min. 1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55 min. Above 6,000 ft: 60 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 50 min. 1,001 - 3,000 ft: 55 min. 3,001 - 6,000 ft: 60 min. Above 6,000 ft: 65 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fruit Purees (of any fruit except figs & tomatoes) Categories: Fruits, Canning Yield: 1 recipe Fruit Purees Of any fruit except figs and tomatoes. Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into clean jars, leaving 1/4-inch headspace. Adjust lids and process. Processing directions for canning purees in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Fruit Purees in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6. 2,001 - 4,000 ft: 7. 4,001 - 6,000 ft: 8. 6,001 - 8,000 ft: 9. Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Grape Juice Categories: Beverages, Canning, Fruits Yield: 1 recipe Quantity: 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. Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking. Procedure: 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. Fill into jars immediately, leaving 1/4-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Grape Juice in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Grapes - Whole Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality. Procedure: Stem, wash, and drain grapes. Prepare very light, or light syrup. Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and proceed as for raw pack. Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Grapes, whole in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 3,000 ft: 15 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Grapefruit and Orange Sections Categories: Fruits, Canning Yield: 1 recipe Quantity: 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 pints--an average of about 2 pounds yields 1 quart. Quality: 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. Procedure: Wash and peel fruit and remove white tissue to prevent a bitter taste. If you use syrup, prepare a very light, light, or medium syrup and bring to boil. Fill jars with sections and water, juice or hot syrup, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning grapefruit and orange sections in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Grapefruit and Orange Sections in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Table 2. Process Times for Grapefruit and Orange Sections in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Raw. Jar Size: Pints, Quarts. Process Time: 8 min for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Grapefruit and Orange Sections in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Raw. Jar Size: Pints, Quarts Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mixed Fruit Cocktail Categories: Fruits, Canning Yield: 6 pints 3 lb Peaches 3 lb Pears 1 1/2 lb Seedless green grapes -(slightly underripe) 10 oz Jar of maraschino cherries 3 c Sugar 4 c Water Yield: About 6 pints Procedure: Stem and wash grapes, and keep in ascorbic acid solution (See "Ensuring High-Quality Canned Foods"). 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 Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Mixed Fruit Cocktail in a boiling-water canner. Style of Pack: Raw. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Nectarines - Halved or Sliced Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Procedure: Follow directions for peaches except do not dip in hot water or remove skins, wash, either hot or raw pack, and use the same process time. Table 1. Recommended process time for Nectarines, halved or sliced, in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min. 1,001 - 3,000 ft: 35 min. 3,001 - 6,000 ft: 40 min. Above 6,000 ft: 45 min. Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Nectarines (Halved or Sliced) in a Weighted-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peaches - Halved or Sliced Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Procedure: 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 and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches. Hot pack -- In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down. Raw pack -- Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min. 1,001 - 3,000 ft: 35 min. 3,001 - 6,000 ft: 40 min. Above 6,000 ft: 45 min. Table 2. Recommended process time for Peaches in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Recommended process time for Peaches in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pears - Halved Categories: Fruits, Canning Yield: 1 recipe Quantity: 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 16 to 25 quarts--an average of 2-1/2 pounds per quart. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning pears in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Pears, halved, in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pie Fillings Categories: Information, Canning, Pies Yield: 1 text General: The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. "Clear Jel(tm)" is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. Clear Jel(tm) is increasingly available among canning and freezing supplies in some stores. If you cannot find it, ask your county Extension home economist about its availability in your region. Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings. When using frozen cherries and blueberries, select unsweetened fruit. If sugar has been added, rinse it off while fruit is frozen. Thaw fruit, then collect, measure, and use juice from fruit to partially replace the water specified in the recipe. Use only 1/4 cup Clear Jel(tm) per quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and peach pie fillings. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Pie Filling Categories: Pies, Canning, Fruits Yield: 1 recipe ----------------------------FOR 1 QUART FILLING---------------------------- 3 1/2 c Sliced fresh apples 3/4 c Granulated sugar; plus... 2 tb Granulated sugar 1/4 c Clear Jel(tm) 1/2 ts Cinnamon 1/2 c Cold water 3/4 c Apple juice 2 tb Bottled lemon juice 1/8 ts Nutmeg (optional) 1 dr Yellow food coloring -(optional) ----------------------------FOR 7 QUARTS FILLING---------------------------- 6 qt Sliced fresh apples 5 1/2 c Granulated sugar 1 1/2 c Clear Jel(tm) 1 tb Cinnamon 2 1/2 c Cold water 5 c Apple juice 3/4 c Bottled lemon juice 1 ts Nutmeg (optional) 7 dr Yellow food coloring -(optional) Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices. Yield: 1 quart or 7 quarts Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For more information see "Ensuring High-Quality Canned Foods". For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel(tm) , and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 1. See Table 2 for suggested quantities. Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Apple Pie Filling. (See ingredient list above) ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cherry Pie Filling Categories: Pies, Fruits, Canning Yield: 1 recipe ----------------------------FOR 1 QUART FILLING---------------------------- 3 1/3 c Sour cherries -(fresh or thawed) 1 c Granulated sugar 1/4 c Clear Jel(tm); plus... 1 tb Clear Jel(tm) 1 1/3 c Cold water 1 tb Bottled Lemon Juice; plus.. 1 ts Bottled Lemon Juice 1/8 ts Cinnamon (optional) 1/4 ts Almond extract (optional) 6 dr Red food coloring (opt.) ----------------------------FOR 7 QUARTS FILLING---------------------------- 6 qt Sour cherries -(fresh or thawed) 7 c Granulated sugar 1 3/4 c Clear Jel(tm) 9 1/3 c Cold water 1/2 c Bottled Lemon Juice 1 ts Cinnamon (optional) 2 ts Almond extract (optional) 1/4 ts Red food coloring (opt.) Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen. Yield: 1 quart or 7 quarts Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel(tm) in a large saucepan and add water, if desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2. Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients Needed For 1 Quart or 7 Quarts) Table 2. Recommended process time for Cherry Pie Filling in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min. 1,001 - 3,000 ft: 35 min. 3,001 - 6,000 ft: 40 min. Above 6,000 ft: 45 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Blueberry Pie Filling Categories: Fruits, Canning, Pies Yield: 1 recipe ----------------------------FOR 1 QUART FILLING---------------------------- 3 1/2 c Fresh or thawed blueberries 3/4 c Granulated sugar; plus... 2 tb Granulated sugar 1/4 c Clear Jel(tm); plus... 1 tb Clear Jel(tm) 1 c Cold water 3 1/2 ts Bottled lemon juice 3 dr Blue food coloring (opt.) 1 dr Red food coloring (opt.) ----------------------------FOR 7 QUARTS FILLING---------------------------- 6 qt Fresh or thawed blueberries 6 c Granulated sugar 2 1/4 c Clear Jel(tm) 7 c Cold water 1/2 c Bottled lemon juice 20 dr Blue food coloring (opt.) 7 dr Red food coloring (opt.) Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen. Yield: 1 quart or 7 quarts Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel(tm) in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately. See Table 1 for suggested quantities. Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See ingredient list above). Table 2. Recommended process time for Blueberry Pie Filling in a boiling water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0-1,000 ft: 30 min. 1,001-3,000 ft: 35 min. 3,001-6,000 ft: 40 min. Above 6,000 ft: 45 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Festive Mincemeat Pie Filling Categories: Pies, Fruits, Meats, Canning Yield: 7 quarts 2 c Finely chopped suet 4 lb Ground beef; OR... 4 lb -Ground venison AND... 1 lb -Sausage 5 qt Chopped apples 2 lb Dark seedless raisins 1 lb White raisins 2 qt Apple cider 2 tb Ground cinnamon 2 ts Ground nutmeg 5 c Sugar 2 tb Salt Yield: About 7 quarts Procedure: Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2. Table 1. Recommended process time for Festive Mincemeat Pie Filling in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Quarts. Process Time: 90 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,000 - 8,000 ft: 14 lb. Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Quarts. Process Time: 90 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Green Tomato Pie Filling Categories: Pies, Fruits, Canning Yield: 7 quarts 4 qt Chopped green tomatoes 3 qt Peeled, chopped tart apples 1 lb Dark seedless raisins 1 lb White raisins 1/4 c Minced citron -OR lemon or orange peel 2 c Water 2 1/2 c Brown sugar 2 1/2 c White sugar 1/2 c Vinegar (5%) 1 c Bottled lemon juice 2 tb Ground cinnamon 1 ts Ground nutmeg 1 ts Ground cloves Yield: About 7 quarts Procedure: Combine all ingredients in a large saucepan. Cook slowly stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Green Tomato Pie Filling in a boiling-water canner. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peach Pie Filling Categories: Pies, Fruits, Canning Yield: 1 recipe ----------------------------FOR 1 QUART FILLING---------------------------- 3 1/2 c Sliced fresh peaches 1 c Granulated sugar 1/4 c Clear Jel(tm); plus... 1 tb Clear Jel(tm) 3/4 c Cold water 1/8 ts Cinnamon (optional) 1/8 ts Almond extract (opt.) 1/4 c Bottled lemon juice ----------------------------FOR 7 QUARTS FILLING---------------------------- 6 qt Sliced fresh peaches 7 c Granulated sugar 2 c Clear Jel(tm); plus... 3 tb Clear Jel(tm) 5 1/4 c Cold water 1 ts Cinnamon (optional) 1 ts Almond extract (opt.) 1 3/4 c Bottled lemon juice Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. Yield: 1 quart or 7 quarts. Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch head-space. Adjust lids and process immediately. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pineapple Categories: Fruits, Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints--an average of 3 pounds per quart. Quality: Select firm, ripe pineapples. Procedure: Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. In a large saucepan, add pineapple to syrup, water or juice, and simmer 10 minutes. Fill jars with hot pieces and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Plums - Halved or Whole Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup. Procedure: 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. Hot pack -- Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and cooking liquid or syrup, leaving 1/2-inch headspace. Raw pack -- Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning plums in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Plums (halved or whole) in a boiling-water canner. Style of Pack: Hot and Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Hot and Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Rhubarb - Stewed Categories: Fruits, Canning Yield: 1 recipe Quantity: 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. Quality: Select young, tender, well-colored stalks from the spring or late fall crop. Procedure: 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 to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process. Process directions for canning rhubarb in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Rhubarb, stewed in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Zucchini-Pineapple Categories: Fruits, Canning, Preserves Yield: 8 pints 4 qt Cubed or shredded zucchini 46 oz Unsweetened pineapple juice -(canned) 1 1/2 c Bottled lemon juice 3 c Sugar Yield: About 8 to 9 pints Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomatoes, Introduction Categories: Canning, Information Yield: 1 text Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at a lower pressure. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed in tomato juice) Categories: Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace. Hot pack -- Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2 or Table 3 depending on the method used. Table 1. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts Process Time at Altitudes of 0 - 1,000 ft: 85 min. 1,001 - 3,000 ft: 90 min. 3,001 - 6,000 ft: 95 min. Above 6,000 ft: 100 min. Table 2. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ===================================================================== NOTE: This section of the guide appears to contain some sort of error in the information given within Table 2 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. ====================================================================== Table 3. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a dial-gauge pressure canner. Style of Pack: Hot or Raw. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot or Raw. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed in water) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure for hot or raw tomatoes filled with water in jars: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. For hot pack products, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. Table 1. Recommended process time for Whole or Halved Tomatoes in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 45 min. 1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55 min. Above 6,000 ft: 60 min. Table 2. Recommended process time for Whole or Halved Tomatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Whole or Halved Tomatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Standard Tomato Sauce Categories: Canning, Vegetables Yield: 1 recipe Quantity: For thin sauce -- An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart. For thick 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 6-1/2 pounds per quart. Procedure: Prepare and press as for making tomato juice. Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Standard Tomato Sauce in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Table 2. Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Country Western Ketchup Categories: Condiments, Canning Yield: 1 recipe 24 lb Ripe tomatoes 5 Chile peppers -- sliced and seeded 1/4 c Salt 2 2/3 c Vinegar (5 percent) 1 1/4 c Sugar 1/2 ts Ground red pepper (cayenne) 4 ts Paprika 4 ts Whole allspice 4 ts Dry mustard 1 tb Whole peppercorns 1 ts Mustard seeds 1 tb Bay leaves Yield: 6 to 7 pints Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Turn off heat and let stand until tomato mixture has been cooked 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. 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. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Country Western Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed raw without added liquid) Categories: Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. Table 1. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain errors in the information given within Table 1 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. Table 2. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a boiling-water canner. Style of Pack: Hot. Jar Size: PInts or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 85 min. 1,001 - 3,000 ft: 90 min. 3,001 - 6,000 ft: 95 min. Above 6,000 ft: 100 min. Table 3. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot and Raw. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato Juice Categories: Beverages, Canning Yield: 1 text Quantity: 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 3-1/4 pounds per quart. Procedure: 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. Add bottled lemon juice or citric acid to jars (See acidification instructions). Heat juice again to boiling. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with hot tomato juice, leaving 1/2-inch headspace. Adjust lids and process following to the instructions in Table 1, Table 2, or Table 3 according to the method of canning used. Table 1. Recommended process time for Tomato Juice in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Table 2. Recommended process time for Tomato Juice in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Tomato Juice in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato and Vegetable Juice Blend Categories: Beverages, Canning Yield: 1 recipe Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes. Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Tomato and Vegetable Juice Blend in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. . NOTE: This following section of the guide appears to contain some sort of error in the information given within Table 2 (below). In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the third entry's numbers as those to be used for Quart jars, and I have reprinted the second entry on the table separately, for an unknown jar size. Table 2. Recommended process time for Tomato and Vegetable Juice Blend in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not recommended. Table 3. Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomatoes with Okra or Zucchini Categories: Vegetables, Canning Yield: 1 text Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints. Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used. Variation: You may add four or five pearl onions or two onion slices to each jar. Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spaghetti Sauce without Meat Categories: Sauces, Canning Yield: 9 pints 30 lb Tomatoes 1 c Chopped onions 5 Garlic cloves; minced 1 c Chopped celery -OR- green pepper 1 lb Fresh mushrooms, sliced -(optional) 4 1/2 ts Salt 2 tb Oregano 4 tb Minced parsley 2 ts Black pepper 1/4 c Brown sugar 1/4 c Vegetable oil Yield: About 9 pints Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used. Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner. Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spaghetti Sauce with Meat Categories: Sauces, Canning Yield: 9 pints 30 lb Tomatoes 2 1/2 lb Ground beef or sausage 5 Garlic cloves; minced 1 c Chopped onions 1 c Chopped celery -OR- green peppers 1 lb Fresh mushrooms, sliced -(optional) 4 1/2 ts Salt 2 tb Oregano 4 tb Minced parsley 2 ts Black pepper 1/4 c Brown sugar Yield: About 9 pints Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used. Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mexican Tomato Sauce Categories: Sauces, Canning Yield: 7 quarts 2 1/2 lb -to... 3 lb Chile peppers 18 lb Tomatoes 3 c Chopped onions 1 tb Salt 1 tb Oregano 1/2 c Vinegar Yield: About 7 quarts Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods: Oven or broiler method: Place chilies in oven (400 degree 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 chilies 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. Cool and slip off skins. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer 10 minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used. Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato Ketchup Categories: Condiments, Canning Yield: 1 recipe 24 lb Ripe tomatoes 3 c Chopped onions 3/4 ts Ground red pepper (cayenne) 3 c Cider vinegar (5 percent) 4 ts Whole cloves 3 Cinnamon sticks; crushed 1 1/2 ts Whole allspice 3 tb Celery seeds 1 1/2 c Sugar 1/4 c Salt Yield: 6 to 7 pints Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. 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. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Tomato Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Blender Ketchup Categories: Canning, Condiments Yield: 9 pints 24 lb Ripe tomatoes 2 lb Onions 1 lb Sweet red peppers 1 lb Sweet green peppers 9 c Vinegar (5 percent) 9 c Sugar 1/4 c Canning or pickling salt 3 tb Dry mustard 1 1/2 tb Ground red pepper 1 1/2 ts Whole allspice 1 1/2 tb Whole cloves 3 Cinnamon sticks Use an electric blender and eliminate the need for pressing or sieving. Yield: About 9 pints Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core, and quarter. Remove seeds from peppers and slice into strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and follow process times for regular ketchup according to the recommendations in Table 1. Table 1. Recommended process time for Blender Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chile Salsa (Hot Tomato-Pepper Sauce) Categories: Condiments Yield: 1 recipe 5 lb Tomatoes 2 lb Chile peppers 1 lb Onions 1 c Vinegar (5 percent) 3 ts Salt 1/2 ts Pepper Yield: 6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Chile Salsa in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Crushed Tomatoes (with no added liquid) Categories: Vegetables, Fruits, Canning Yield: 1 recipe 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." Quantity: 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 2-3/4 pounds per quart. Procedure: 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. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min. 2,001 - 4,000 ft: 7 min. 4,001 - 6,000 ft: 8 min. 6,001 - 8,000 ft: 9 min. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min. 2,001 - 4,000 ft: 12 min. 4,001 - 6,000 ft: 13 min. 6,001 - 8,000 ft: 14 min. Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not recommended. Table 3. Recommended process time for Crushed Tomatoes in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 45 min. 1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55 min. Above 6,000 ft: 60 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed in tomato juice) Categories: Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace. Hot pack -- Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2 or Table 3 depending on the method used. Table 1. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts Process Time at Altitudes of 0 - 1,000 ft: 85 min. 1,001 - 3,000 ft: 90 min. 3,001 - 6,000 ft: 95 min. Above 6,000 ft: 100 min. Table 2. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ===================================================================== NOTE: This section of the guide appears to contain some sort of error in the information given within Table 2 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. ====================================================================== Table 3. Recommended process time for Whole or Halved Tomatoes (packed in tomato juice) in a dial-gauge pressure canner. Style of Pack: Hot or Raw. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot or Raw. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed in water) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure for hot or raw tomatoes filled with water in jars: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. For hot pack products, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. Table 1. Recommended process time for Whole or Halved Tomatoes in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 45 min. 1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55 min. Above 6,000 ft: 60 min. Table 2. Recommended process time for Whole or Halved Tomatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Whole or Halved Tomatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Standard Tomato Sauce Categories: Canning, Vegetables Yield: 1 recipe Quantity: For thin sauce -- An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart. For thick 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 6-1/2 pounds per quart. Procedure: Prepare and press as for making tomato juice. Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Standard Tomato Sauce in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Table 2. Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Country Western Ketchup Categories: Condiments, Canning Yield: 1 recipe 24 lb Ripe tomatoes 5 Chile peppers -- sliced and seeded 1/4 c Salt 2 2/3 c Vinegar (5 percent) 1 1/4 c Sugar 1/2 ts Ground red pepper (cayenne) 4 ts Paprika 4 ts Whole allspice 4 ts Dry mustard 1 tb Whole peppercorns 1 ts Mustard seeds 1 tb Bay leaves Yield: 6 to 7 pints Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Turn off heat and let stand until tomato mixture has been cooked 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. 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. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Country Western Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Whole or Halved Tomatoes (packed raw without added liquid) Categories: Canning Yield: 1 recipe Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to the jars (See acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving 1/2-inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, or Table 3, depending on the method of canning used. Table 1. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain errors in the information given within Table 1 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. Table 2. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a boiling-water canner. Style of Pack: Hot. Jar Size: PInts or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 85 min. 1,001 - 3,000 ft: 90 min. 3,001 - 6,000 ft: 95 min. Above 6,000 ft: 100 min. Table 3. Recommended process time for Whole or Halved Tomatoes (packed raw without added liquid) in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints. Process Time: 40 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot and Raw. Jar Size: Quarts. Process Time: 25 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato Juice Categories: Beverages, Canning Yield: 1 text Quantity: 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 3-1/4 pounds per quart. Procedure: 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. Add bottled lemon juice or citric acid to jars (See acidification instructions). Heat juice again to boiling. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with hot tomato juice, leaving 1/2-inch headspace. Adjust lids and process following to the instructions in Table 1, Table 2, or Table 3 according to the method of canning used. Table 1. Recommended process time for Tomato Juice in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. Table 2. Recommended process time for Tomato Juice in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for Tomato Juice in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not Recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato and Vegetable Juice Blend Categories: Beverages, Canning Yield: 1 recipe Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes. Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Tomato and Vegetable Juice Blend in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 50 min. Above 6,000 ft: 55 min. . NOTE: This following section of the guide appears to contain some sort of error in the information given within Table 2 (below). In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the third entry's numbers as those to be used for Quart jars, and I have reprinted the second entry on the table separately, for an unknown jar size. Table 2. Recommended process time for Tomato and Vegetable Juice Blend in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not recommended. Table 3. Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomatoes with Okra or Zucchini Categories: Vegetables, Canning Yield: 1 text Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints. Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used. Variation: You may add four or five pearl onions or two onion slices to each jar. Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spaghetti Sauce without Meat Categories: Sauces, Canning Yield: 9 pints 30 lb Tomatoes 1 c Chopped onions 5 Garlic cloves; minced 1 c Chopped celery -OR- green pepper 1 lb Fresh mushrooms, sliced -(optional) 4 1/2 ts Salt 2 tb Oregano 4 tb Minced parsley 2 ts Black pepper 1/4 c Brown sugar 1/4 c Vegetable oil Yield: About 9 pints Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used. Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner. Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spaghetti Sauce with Meat Categories: Sauces, Canning Yield: 9 pints 30 lb Tomatoes 2 1/2 lb Ground beef or sausage 5 Garlic cloves; minced 1 c Chopped onions 1 c Chopped celery -OR- green peppers 1 lb Fresh mushrooms, sliced -(optional) 4 1/2 ts Salt 2 tb Oregano 4 tb Minced parsley 2 ts Black pepper 1/4 c Brown sugar Yield: About 9 pints Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used. Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mexican Tomato Sauce Categories: Sauces, Canning Yield: 7 quarts 2 1/2 lb -to... 3 lb Chile peppers 18 lb Tomatoes 3 c Chopped onions 1 tb Salt 1 tb Oregano 1/2 c Vinegar Yield: About 7 quarts Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods: Oven or broiler method: Place chilies in oven (400 degree 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 chilies 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. Cool and slip off skins. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer 10 minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used. Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tomato Ketchup Categories: Condiments, Canning Yield: 1 recipe 24 lb Ripe tomatoes 3 c Chopped onions 3/4 ts Ground red pepper (cayenne) 3 c Cider vinegar (5 percent) 4 ts Whole cloves 3 Cinnamon sticks; crushed 1 1/2 ts Whole allspice 3 tb Celery seeds 1 1/2 c Sugar 1/4 c Salt Yield: 6 to 7 pints Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. 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. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Tomato Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Blender Ketchup Categories: Canning, Condiments Yield: 9 pints 24 lb Ripe tomatoes 2 lb Onions 1 lb Sweet red peppers 1 lb Sweet green peppers 9 c Vinegar (5 percent) 9 c Sugar 1/4 c Canning or pickling salt 3 tb Dry mustard 1 1/2 tb Ground red pepper 1 1/2 ts Whole allspice 1 1/2 tb Whole cloves 3 Cinnamon sticks Use an electric blender and eliminate the need for pressing or sieving. Yield: About 9 pints Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core, and quarter. Remove seeds from peppers and slice into strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and follow process times for regular ketchup according to the recommendations in Table 1. Table 1. Recommended process time for Blender Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chile Salsa (Hot Tomato-Pepper Sauce) Categories: Condiments Yield: 1 recipe 5 lb Tomatoes 2 lb Chile peppers 1 lb Onions 1 c Vinegar (5 percent) 3 ts Salt 1/2 ts Pepper Yield: 6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Chile Salsa in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Crushed Tomatoes (with no added liquid) Categories: Vegetables, Fruits, Canning Yield: 1 recipe 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." Quantity: 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 2-3/4 pounds per quart. Procedure: 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. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min. 2,001 - 4,000 ft: 7 min. 4,001 - 6,000 ft: 8 min. 6,001 - 8,000 ft: 9 min. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min. 2,001 - 4,000 ft: 12 min. 4,001 - 6,000 ft: 13 min. 6,001 - 8,000 ft: 14 min. Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. . NOTE: This section of the guide appears to contain some sort of error in the information given within Table 3 above. In the USDA book, there are only TWO sizes of jars specified in the table, but there are THREE separate lines of figures in the table, and it is not completely clear which jar size the second and third entries refer to. I have given the second entry's numbers as those to be used for Quart jars, and below I have reprinted the third entry on the table, for an unknown jar size. Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb. Above 1,000 ft: Not recommended. Table 3. Recommended process time for Crushed Tomatoes in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min. Above 6,000 ft: 50 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 45 min. 1,001 - 3,000 ft: 50 min. 3,001 - 6,000 ft: 55 min. Above 6,000 ft: 60 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Asparagus (Spears or Pieces) Categories: Vegetables, Canning Yield: 1 text Quantity: An average of 24-1/2 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 3-1/2 pounds per quart. Quality: Use tender, tight-tipped spears, 4 to 6 inches long. Procedure: Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole. Hot pack--Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely fill jars with hot asparagus, leaving 1-inch headspace. Raw pack--Fill jars with raw asparagus, packing as tightly as possible without crushing, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Asparagus in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Asparagus in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Baked Beans Categories: Vegetables, Legumes, Canning Yield: 1 text Quantity: An average of 5 pounds of beans is neeed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: Soak and boil beans and prepare molasses sauce (below). Place seven 3/4-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 350 degrees F. Add water as needed -- about every hour. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used. Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling. Table 1. Recommended process time for Baked Beans in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Baked Beans in a weighted-gauge pressure canner. Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Mixed Vegetables Categories: Vegetables, Canning Yield: 7 quarts 6 c Sliced carrots 6 c Cut whole-kernel sweet corn 6 c Cut green beans 6 c Shelled lima beans 4 c Whole or crushed tomatoes 4 c Diced zucchini Optional mix--You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes. Yield: 7 quarts Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans, Italian beans or tomatoes. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Mixed Vegetables in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Mixed Vegetables in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Dried Beans or Peas (Shelled), All Varieties Categories: Vegetables, Legumes Yield: 1 text Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: 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 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust lids and process as recommended in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Beans or Peas in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Beans or Peas in a weighted-gauge pressure canner. Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning (Dry) Beans with Tomato or Molasses Sauce Categories: Canning Yield: 1 text Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure: 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. Make your choice of the following sauces: Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3 quarts cooking liquid from beans and bring back to boiling. Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling. Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a weighted-gauge pressure canner. Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Fresh Lima Beans (Shelled) Categories: Vegetables, Legumes, Canning Yield: 1 text Quantity: An average of 28 pounds is needed percanner 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. Quality: Select well-filled pods with green seeds. Discard insect-damaged and diseased seeds. Procedure: Shell beans and wash thoroughly. Hot pack--Cover beans with boiling water and heat to boil. Fill jars loosely, leaving 1-inch headspace. Raw pack--Fill jars with raw beans. Do not press or shake down. Small beans--leave 1-inch of headspace for pints and 1-1/2 inches for quarts. Large beans--leave 1-inch of headspace for pints and 1-1/4 inches for quarts. Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling water, leaving the same headspace listed above. Adjust lids and process using the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Lima Beans in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 40 minutes for Pints, 50 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Lima Beans in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 40 minutes for Pints, 50 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Snap & Italian Bean Pieces (Green & Wax) Categories: Canning, Vegetables Yield: 1 recipe Quantity: 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. Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace. Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Snap and Italian Beans in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Snap and Italian Beans in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Beets (Whole, Cubed, or Sliced) Categories: Vegetables, Canning Yield: 1 recipe Quantity: 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. Quality: Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous. Procedure: 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. Fill jars with hot beets and fresh hot water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Beets in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Beets in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Carrots (Sliced or Diced) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 17-1/2 pounds (wihout 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. Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous. Procedure: Wash, peel, and rewash carrots. Slice or dice. Hot pack--Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1-inch of headspace. Raw pack--Fill jars tightly with raw carrots, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Carrots in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 25 minutes for Pints, 30 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 25 minutes for Pints, 30 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Corn (Cream Style) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 20 pounds (in husks) of weet 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. Quality: Select ears containing slightly immature kernels, or of ideal quality for eating fresh. Procedure: 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. Hot pack--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. Fill pint jar with hot corn mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on method of canning used. Table 1. Recommended process time for Cream Style Corn in a dial-gauge pressure canner. Style of pack: Hot. Jar Size: Pints. Process Time: 85 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Cream Style Corn in a weighted-gauge pressure canner. Style of Pack: Hot, Raw. Jar Size: Pints. Process Time: 85 minutes for Hot, 95 minutes for Raw. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Peppers (Hot or Sweet) Categories: Vegetables, Canning Yield: 1 recipe Hot or sweet, including chiles, jalapeno, and pimnto Quantity: 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. Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers. Procedure: Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. 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 degrees 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. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Peppers in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Peppers in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Mushrooms (Whole or Sliced) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 14-1/2 pounds is neeed 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. Quality: 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. Procedure: 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, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace. Adjust lids and process following the recommedations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Okra Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 11 pounds is needed percanner 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. Quality: Select young, tender pods. Remove and discard diseased and rust-spotted pods. Procedure: 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. Fill jars with hot okra and cooking liquid, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired. Adjust lids and process following the recommendations in Table 1 and Table 2 according to the method of canning used. Table 1. Recommended process time for Okra in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended Process Time for Okra in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Peas (Green or English, Shelled) Categories: Vegetables, Canning Yield: 1 recipes It is recommended that sugar snap and Chinese edible pods be frozen for best quality. Quantity: 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. Quality: Select filled pods containing young, tender, sweet seeds. Discard diseased pods. Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired. Hot pack--Cover with boiling water. Bring to a boil in a saucepan, and boil 2 minutes. Fill jars loosely with hot peas, and add cooking liquid, leaving 1-inch headspace. Raw pack--Fill jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Peas in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Peas in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Potatoes (White, Cubed or Whole) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 35 pounds is needed per canner load of 7 quarts; an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag weighs 50 pounds and yields 8 to 12 quarts--an average of 5 pounds per quart. Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45 degrees F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole. Procedure: 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. Fill jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for White Potatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for White Potatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 35 minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Potatoes (Sweet, Pieces or Whole) Categories: Vegetables, Canning Yield: 1 recipe Potatoes, Sweet--Pieces or Whole It is not recommended to dry pack sweet potatoes. Quantity: 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. Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest. Procedure: 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. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for Sweet Potatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Sweet Potatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Pumpkins & Winter Squash (Cubed) Categories: Vegetables, Canning Yield: 1 recipe Quantity: 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 2-1/4 pounds per quart. Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products. Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. For making pies, drain jars and strain or sieve cubes. Table 1. Recommended process time for Pumpkin and Winter Squash in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Pumpkin and Winter Squash in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 55 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Spinach and Other Greens Categories: Vegetables, Canning Yield: 1 recipe Quantity: 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. Quality: 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. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for Spinach and Other Greens in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 70 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Spinach and Other Greens in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 70 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Succotash Categories: Vegetables, Canning Yield: 7 quarts 1 lb Unhusked sweet corn; OR... 3 qt -Cut whole kernels 14 lb Green podded lima beans --(mature), OR... 4 qt -Shelled limas 2 qt Crushed or whole tomatoes --(optional) Yield: 7 quarts Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. Hot pack--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 and fill jars with pieces and cooking liquid, leaving 1-inch headspace. Raw pack--Fill jars with equal parts of all prepared vegetables, leaving 1-inch headspace. Do not shake or press down pieces. Add 1 teaspoon salt to each quart jar, if desired. Add fresh boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for Succotash in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Succotash in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Canning Corn (Whole Kernel) Categories: Vegetables, Canning Yield: 1 recipe Quantity: An average of 31-1/2 pounds (in huss) 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 4-1/2 pounds per quart. Quality: 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. Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob at about three-fourths the depth of kernel. Caution: Do not scrape cob. Hot pack--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, if desired. Fill jars with corn and cooking liquid, leaving 1-inch headspace. Raw pack--Fill jars with raw kernels, leaving 1-inch headspace. Do not shake or press down. Add 1 teaspoon of salt per quart to the jar, if desired. Add fresh boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according the the method of canning used. Table 1. Recommended process time for Whole Kernel Corn in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 55 minuntes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Whole Kernel Corn in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 55 minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Preparing Soups for Canning Categories: Soups, Canning Yield: 1 recipe Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain and combine with meat broth, tomatoes, or water to cover. Boil 5 minutes. Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Soups in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for Pints, 75* minutes for Quarts. *Caution: Process 100 minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Soups in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for Pints, 75* minutes for Quarts. * Caution: Process 100 minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chicken or Rabbit Categories: Meats, Poultry, Game, Canning Yield: 1 text Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones. Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace. Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner. [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner. [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chili Con Carne Categories: Soup/stew, Canning Yield: 9 pints 3 c Dried pinto beans -OR- red kidney beans 5 1/2 c Water 5 ts Salt (separated) 3 lb Ground beef 1 1/2 c Chopped onion 1 c Chopped peppers -of your choice (optional) 1 ts Black pepper 3 tb -Chili powder, or up to... 6 tb Chili powder 2 qt Crushed or whole tomatoes Yield: 9 pints Procedure:Wash beans thoroughly and place them in a 2 qt sausepan. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and dischard water. Combine beans with 5-1/2 cups of fresh water, and 2 teaspoons salt. Bring to a boil. Reduce heat simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2. Table 1. Recommended process time for Chile Con Carne in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Chile Con Carne in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Meat Stock (Broth) Categories: Meats, Canning Yield: 1 text Beef: Saw or crack fresh trimmed beef boes to enhance extraction of flavor. Rinse bones and place in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace. Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ground or Chopped Meat Categories: Canning, Meats Yield: 1 text Bear, Beef, Lamb, Pork, Sausage, Veal, Venison Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired. Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used. Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Clams (Whole or Minced) Categories: Seafood, Shellfish, Canning Yield: 1 text Procedure: Keep clams live on ice until ready to an. Scrub shells thoroughly and rinse, steam 5 minutes, and open. Remove clam meat. Collect and save clam juice. Wash clam meat in water containing 1 teaspoon of salt per quart. Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Clams in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Clams in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: King and Dungeness Crab Meat Categories: Seafood, Canning Yield: 1 text It is recommended that blue crab meat be frozen for best quality. Procedure: Keep live crabs on ice until ready to can. Wash crabs thoroughly, using several changes of cold water. Simmer crabs 20 minutes in water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain, remove back shell, then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups of lemon juice or 4 cups of white vinegar, and 2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon. Drain and squeeze meat to remove excess moisture. Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces, leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2 tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for King and Dungeness Crab Meat in a dial-gauge pressure canner. Jar Size: Half-pints, Pints. Process Time: 70 minutes for Half-pints, 80 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for King and Dungeness Crab Meat in a weighted-gauge pressure canner. Jar Size: Half-pints, Pints. Process Time: 70 minutes for Half-pints, 80 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fish Categories: Fish, Canning Yield: 1 text Blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna. Caution: Eviscerate fish within 2 hours after they are caught. Keep cleaned fish on ice until ready to can. Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat. Procedure: Remove head, tail, fins, and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Fish in a dial-gauge pressure canner. Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Fish in a weighted-gauge pressure canner. Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tuna Categories: Fish, Canning Yield: 1 text Tuna may be canned either precooked or raw. Preooking removes most of the strong-flavored oils. The strong flavor of dark tuna flesh affects the delicate flavor of white flesh. Many people prefer not to can dark flesh. It may be used as pet food. Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned tuna. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat. Procedure: Keep tuna on ice until ready to can. Remove viscera and wash fish well in cold water. Allow blood to drain from stomach cavity. Place fish belly down on a rack or metal tray in the bottom of a large baking pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at 250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours. If a thermometer is used, cook to a 165 to 175 degree F internal temperature. Refrigerate cooked fish overnight to firm the meat. Peel off the skin with a knife, removing blood vessels and any discolored flesh. Cut meat away from bones; cut out and discard all bones, fin bases, and dark flesh. Quarter. Cut quarters crosswise into lengths suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Tuna in a dial-gauge pressure canner. Jar Size: Pints and Half-pints. Process Time: 100 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Tuna in a weighted-gauge pressure canner. Jar Size: Pints and Half-pints. Process Time: 100 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Oysters Categories: Shellfish, Canning Yield: 1 text Procedure: Keep live oysters on ice until reay to can. Wash shells. Heat 5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice water. Drain, open shell, and remove meat. Wash meat in water containing 1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, if desired. Fill half-pint or pint jars with meat and hot water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Oysters in a dial-gauge pressure canner. Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner. Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Strips, Cubes, or Chunks of Meat Categories: Meats, Canning Yield: 1 text Bear, Beef, Lamb, Pork, Sausage, Veal, Venison Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. Hot pack--Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace. Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb. Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Selection of Fresh Cucumbers Categories: Canning, Preserves, Pickles Yield: 1 text Quantity: 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 48 pounds and yields 16 to 24 quarts--an average of 2 pounds per quart. Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Three-Bean Salad Categories: Canning, Salads, Vegetables Yield: 5 half-pints 1 1/2 c Green or yellow beans -(cut and blanched; - prepared as below) 1 1/2 c Canned red kidney beans -(drained) 1 c Canned garbanzo beans -(drained) 1/2 c Thinly sliced onion 1/2 c Thinly sliced celery 1/2 c Sliced green peppers 1/2 c White vinegar (5 percent) 1/4 c Bottled lemon juice 3/4 c Sugar 1/4 c Oil 1/2 ts Canning or pickling salt 1 1/4 c Water Yield: About 5 to 6 half-pints Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Suitable Containers, Covers, and Weights for Fermenting Food Categories: Canning, Pickles, Preserves Yield: 1 text A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. Caution: Be certain that foods contact only food-grade plastics. Do not use garbage bags or trash liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an acceptable practice, but may result in more spoilage losses. Cabbage and cucumbers must be kept 1 to 2 inches under brine while fermenting. After adding prepared vegetables and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container. The plate must be slightly smaller than the container opening, yet large enough to cover most of the shredded cabbage or cucumbers. To keep the plate under the brine, weight it down with 2 to 3 sealed quart jars filled with water. Covering the container opening with a clean, heavy bath towel helps to prevent contamination from insects and molds while the vegetables are fermenting. Fine quality fermented vegetables are also obtained when the plate is weighted down with a very large clean, plastic bag filled with 3 quarts of water containing 4-1/2 tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold for packaging turkeys are suitable for use with 5-gallon containers. The fermentation container, plate, and jars must be washed in hot sudsy water, and rinsed well with very hot water before use. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sauerkraut Categories: Vegetables, Preserves, Canning Yield: 9 quarts 25 lb Cabbage 3/4 c Canning or pickling salt Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest. Yield: About 9 quarts Procedure: 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 (see "Suitable Containers, Covers, and Weights for Fermenting Food") 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 is 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 70 degrees to 75 degrees F while fermenting. At temperatures between 70 degrees and 75 degrees F, kraut will be fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 degrees F, kraut may not ferment. Above 75 degrees F, 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: Hot pack--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. Raw pack--Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Sauerkraut in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 3,000 ft: 15 min. 3,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Dilled Beans Categories: Vegetables, Canning Yield: 8 pints 4 lb Fresh tender green beans -- OR yellow beans -- (5 to 6 inches long) 8 -to... 16 Heads fresh dill 8 Garlic cloves (optional) 1/2 c Canning or pickling salt 4 c White vinegar (5 percent) 4 c Water 1 ts Hot red pepper flakes -- (optional) Yield: About 8 pints Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Dill Pickles Categories: Canning, Pickles Yield: 1 gallon 4 lb Pickling cucumbers -(4-inch size) 2 tb Dill seed; OR... 4 -Heads dill weed -(fresh or dried) 1/2 c Salt 1/4 c Vinegar (5 percent) 8 c Water -PLUS one or more -of the following: 2 Garlic cloves (optional) 2 Dried red peppers (optional) 2 ts Whole mixed pickling spices -(optional) Use the quantities given above for each gallon capacity of your container. Procedure: 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. (For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food".) 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 70 degrees F and 75 degrees F for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to 65 degrees F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80 degrees F, 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 refri gerated 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 as recommended in Table 1, or use the low-temperature pasteurization treatment described below. 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 (120 degree to 140 degree F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 degrees to 185 degrees F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F during the entire 30 minutes. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles. Table 1. Recommended process time for Dill Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Pepper-Onion Relish Categories: Condiments, Canning Yield: 9 half-pints 6 c Finely chopped onions 3 c Sweet red peppers -(finely chopped) 3 c Green peppers -(finely chopped) 1 1/2 c Sugar 6 c Vinegar (5 percent) -preferably white distilled 2 tb Canning or pickling salt Yield: 9 half-pints Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see "Jars and Lids". Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed. Process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Pepper-Onion Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Corn Relish Categories: Vegetables, Canning Yield: 9 pints 10 c Fresh whole kernel corn* 2 1/2 c Diced sweet red peppers 2 1/2 c Diced sweet green peppers 2 1/2 c Chopped celery 1 1/4 c Diced onions 1 3/4 c Sugar 5 c Vinegar (5 percent) 2 1/2 tb Canning or pickling salt 2 1/2 ts Celery seed 2 1/2 tb Dry mustard 1 1/4 ts Turmeric *16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Marinated Whole Mushrooms Categories: Canning, Preserving Yield: 9 half-pints 7 lb Small whole mushrooms 1/2 c Bottled lemon juice 2 c Olive or salad oil 2 1/2 c White vinegar (5 percent) 1 tb Oregano leaves 1 tb Dried basil leaves 1 tb Canning or pickling salt 1/2 c Finely chopped onions 1/4 c Diced pimento 2 Garlic cloves -- cut in quarters 25 Black peppercorns Yield: About 9 half-pints Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Cauliflower or Brussel Sprouts Categories: Vegetables, Canning Yield: 9 half-pints 12 c Cauliflower flowrets -(1- to 2-inch), OR... -Small brussel sprouts 4 c White vinegar (5 percent) 2 c Sugar 2 c Thinly sliced onions 1 c Diced sweet red peppers 2 tb Mustard seed 1 tb Celery seed 1 ts Turmeric 1 ts Hot red pepper flakes Yield: About 9 half-pints Procedure: Wash cauliflower flowerets or brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 3 minutes for cauliflower and 4 minutes for brussel sprouts. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes. Distribute onion and diced pepper among jars. Fill jars with pieces and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Beets Categories: Vegetables, Canning Yield: 8 pints 7 lb Beets -(2" to 2-1/2" diameter) 4 c Vinegar (5 percent) 1 1/2 ts Canning or pickling salt 2 c Sugar 2 c Water 2 Cinnamon sticks 12 Whole cloves 4 -to... 6 Onions, if desired. -(2" to 2-1/2" diameter) Yield: About 8 pints Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted. Table 1. Recommended process time for Pickled Beets in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min. 1,001 - 3,000 ft: 45 min. 3,001 - 6,000 ft: 40 min. Above 6,000 ft: 45 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Horseradish Sauce Categories: Condiments, Canning Yield: 2 half-pints 2 c Freshly grated horseradish -(2 cups = 3/4 pound) 1 c White vinegar (5 percent) 1/2 ts Canning or pickling salt 1/4 ts Powdered ascorbic acid Yield: About 2 half-pints Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in a refrigerator. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Dilled Okra Categories: Vegetables, Canning Yield: 8 pints 7 lb Small okra pods 6 sm Hot peppers 4 ts Dill seed 8 Garlic cloves 2/3 c Canning or pickling salt 6 c Water 6 c Vinegar (5 percent) Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Marinated Peppers Categories: Canning, Preserving, Vegetables Yield: 9 half-pints 4 lb Firm peppers* 1 c Bottled lemon juice 2 c White vinegar (5 percent) 1 tb Oregano leaves 1 c Olive or salad oil 1/2 c Chopped onions 2 Garlic cloves; quartered -- (optional) 2 tb Prepared horseradish -- (optional) Yield: About 9 half-pints. (Bell, Hungarian, Banana, or Jalapeno) * Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeno peppers. For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers. For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers. Procedure: Select your favorite pepper. Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6-8 minutes or 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 pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Marinated Peppers in a boiling-water canner. Style of Pack: Raw. Jar Size: Half-pints and Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Bell Peppers Categories: Vegetables, Canning Yield: 9 pints 7 lb Firm bell peppers 3 1/2 c Sugar 3 c Vinegar (5 percent) 3 c Water 9 Garlic cloves 4 1/2 ts Canning or pickling salt Yield: About 9 pints Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Bell Peppers in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Hot Peppers Categories: Canning, Vegetables Yield: 9 pints 4 lb Hot long peppers -(red, green, or yellow) 3 lb Sweet red & green peppers -(mixed) 5 c Vinegar (5 degrees) 1 c Water 4 ts Canning or pickling salt 2 tb Sugar 2 Garlic cloves (Hungarian, Banana, Chile, Jalapeno) Yield: About 9 pints Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face. Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6-8 minutes or 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. Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Hot Peppers in a boiling-water canner. Style of Pack: Raw. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sweet Gherkin Pickles Categories: Pickles, Canning Yield: 6 pints 7 lb Cucumbers -- (1-1/2 inch or less) 1/2 c Canning or pickling salt 8 c Sugar 6 c Vinegar (5 percent) 3/4 ts Turmeric 2 ts Celery seeds 2 ts Whole mixed pickling spice 2 Cinnamon sticks 1/2 ts Fennel (optional) 2 ts Vanilla (optional) Yield: 6 to 7 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling. Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace. For more information on sterilizing jars see "Jars and Lids". Adjust lids and process according to the recommendations in Table 1, or use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Piccalilli Categories: Condiments, Vegetables, Canning Yield: 9 half-pints 6 c Chopped green tomatoes 1 1/2 c Chopped sweet red peppers 1 1/2 c Chopped green peppers 2 1/4 c Chopped onions 7 1/2 c Chopped cabbage 1/2 c Canning or pickling salt 3 tb Whole mixed pickling spice 4 1/2 c Vinegar (5 percent) 3 c Brown sugar Yield: 9 half-pints Procedure: Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Fill hot sterile jars (for more information see "Jars and Lids") with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Piccalilli in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Bread-and-Butter Pickles Categories: Pickles, Vegetables, Canning Yield: 8 pints 6 lb Pickling cucumbers -(4- to 5-inch size) 8 c Thinly sliced onions -(about 3 pounds) 1/2 c Canning or pickling salt 4 c Vinegar (5 percent) 4 1/2 c Sugar 2 tb Mustard seed 1 1/2 tb Celery seed 1 tb Ground turmeric 1 c Pickling lime (optional)* *for use in variation below for making firmer pickles) Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. [Low-temperature pasteurization: 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 (120 degree to 140 degree F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 degree F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F during the entire 30 minutes. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles.] Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well. Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. Variation: Squash bread-and-butter pickles. Substitute slender (1 to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers. Table 1. Recommended process time for Bread-and-Butter Pickles in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Fresh-Pack Dill Pickles Categories: Pickles, Vegetables Yield: 1 recipe 8 lb Pickling cucumbers -(3- to 5-inch size) 2 ga Water 1 1/4 c Canning or pickling salt* 1 1/2 qt Vinegar (5 percent) 1/4 c Sugar 2 qt Water 2 tb Whole mixed pickling spice 3 tb Whole mustard seed 14 Heads fresh dill; OR... 4 1/2 tb Dill seed Yield: 7 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, 1/2 cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp mustard seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickle Relish Categories: Pickles, Canning Yield: 9 pints 3 qt Chopped cucumbers 3 c Chopped sweet green peppers 3 c Chopped sweet red peppers 1 c Chopped onions 3/4 c Canning or pickling salt 4 c Ice 8 c Water 2 c Sugar 4 ts Mustard seed 4 ts Turmeric 4 ts Whole allspice 4 ts Whole cloves 6 c White vinegar (5 percent) Yield: About 9 pints Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickle Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Reduced-Sodium Sliced Dill Pickles Categories: Pickles, Canning Yield: 8 pints 4 lb Pickling cucumbers -- (3- to 5-inch) 6 c Vinegar (5 percent) 6 c Sugar 2 tb Canning or pickling salt 1 1/2 ts Celery seed 1 1/2 ts Mustard seed 2 lg Onions; thinly sliced 8 Heads fresh dill Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on top. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Sweet Green Tomatoes Categories: Vegetables, Canning Yield: 9 pints 16 c Sliced green tomatoes -(10 to 11 lbs) 2 c Sliced onions 1/4 c Canning or pickling salt 3 c Brown sugar 4 c Vinegar (5 percent) 1 tb Mustard seed 1 tb Allspice 1 tb Celery seed 1 tb Whole cloves Yield: About 9 pints Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: 14-Day Sweet Pickles Categories: Pickles, Canning Yield: 1 recipe 4 lb Of pickling cucumbers* -- (2- to 5-inch) 3/4 c Canning or pickling salt -(Separated in thirds) 2 ts Celery seed 2 tb Mixed pickling spices 5 1/2 c Sugar 4 c Vinegar (5 percent) *(If packed whole, use cucumbers of uniform size) Can be canned whole, in strips, or in slices. Yield: About 5 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see "Jars and Lids") or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Sweet Pickles Categories: Pickles, Canning Yield: 1 recipe 8 lb Pickling cucumbers -- (3- to 4-inch) 1/3 c Canning or pickling salt 4 1/2 c Sugar 3 1/2 c Vinegar (5 percent) 2 ts Celery seed 1 tb Whole allspice 2 tb Mustard seed 1 c Pickling lime (optional)* *(for use in variation below for making firmer pickles) May be canned as either strips or slices. Yield: About 7 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. For more information see "Jars and Lids". Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low-temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment". Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well. Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers. Table 1. Recommended process time for Quick Sweet Pickles in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Reduced-Sodium Sliced Sweet Pickles Categories: Pickles, Canning Yield: 4 pints 4 lb Pickling cucumbers -- (3- to 4-inch) ------------------------------BRINING SOLUTION------------------------------ 1 qt Distilled white vinegar -- (5 percent) 1 tb Canning or pickling salt 1 tb Mustard seed 1/2 c Sugar -------------------------------CANNING SYRUP------------------------------- 1 2/3 c Distilled white vinegar -- (5 percent) 3 c Sugar 1 tb Whole allspice 2 1/4 ts Celery seed Yield: About 4 to 5 pints Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for canning syrup in a saucepan and bring to boiling. Keep syrup hot until used. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices. Fill jars, and cover with hot canning syrup leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Reduced-Sodium Sliced Sweet Pickles in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Green Tomato Relish Categories: Condiments, Relishes, Canning Yield: 1 recipe 10 lb Small, hard green tomatoes 1 1/2 lb Red bell peppers 1 1/2 lb Green bell peppers 2 lb Onions 1/2 c Canning or pickling salt 1 qt Water 4 c Sugar 1 qt Vinegar (5 percent) 1/3 c Prepared yellow mustard 2 tb Cornstarch Yield: 7 to 9 pints Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. (For more information see "Jars and Lids"). Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Green Tomato Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Mixed Vegetables Categories: Canning, Vegetables Yield: 10 pints 4 lb Pickling cucumbers -- (4- to 5-inch)* 2 lb Peeled small onions -- quartered 4 c Cut celery (1-inch pieces) 2 c Peeled and cut carrots -- (1/2-inch pieces) 2 c Cut sweet red peppers -- (1/2-inch pieces) 2 c Cauliflower flowerets 5 c White vinegar (5 percent) 1/4 c Prepared mustard 1/2 c Canning or pickling salt 3 1/2 c Sugar 3 tb Celery seed 2 tb Mustard seed 1/2 ts Whole cloves 1/2 ts Ground turmeric Yield: About 10 pints *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard). Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Mixed Vegetables in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pickled Bread-And-Butter Zucchini Categories: Vegetables, Canning Yield: 8 pints 16 c Fresh zucchini, sliced 4 c Onions, thinly sliced 1/2 c Canning or pickling salt 4 c White vinegar (5%) 2 c Sugar 4 tb Mustard seed 2 tb Celery seed 2 ts Ground turmeric Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Low-Temperature Pasteurization Treatment Categories: Canning, Preserves, Pickles Yield: 1 text 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 (120 degree to 140 degree F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 degree to 185 degree F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F during the entire 30 minutes. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles. Caution: Use only when recipe indicates. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Salts Used in Pickling Categories: Preserves, Pickles, Canning Yield: 1 text Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use. Reduced-sodium salts, for example, "Lite Salt" may be used in quick pickle recipes, as indicated in this guide. The pickles may, however, have a slightly different taste than expected. Caution: Use of reduced-sodium salt in fermented pickle recipes is not recommended. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Making Jelly Without Added Pectin Categories: Canning, Jellies Yield: 1 recipe Use only firm fruits naturally high in pectin. Selct a mixture of about 3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice. EXTRACTING JUICES AND MAKING JELLY To Extract Juice: Fruit: Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt). Yield from 4 Cups of Juice: 4 to 5 half-pints. Fruit: Blackberries. Cups of Water to be Added per Pound of Fruit: None or 1/4. Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 7 to 8 half-pints. Fruit: Crab Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each cup of Strained Juice: 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 4 to 5 half-pints. Fruit: Grapes. Cups of Water to be Added per Pound of Fruit: None or 1/4. Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9 half-pints. Fruit: Plums. Cups of Water to be Added per Pound of Fruit: 1/2. Minutes to Simmer Fruit before Extracting Juice: 15 to 20. Sugar to be added to each cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9 half-pints. When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly. Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table and heat to boiling. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods. Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at the altitudes of: Sea Level: 220 degrees F. 1,000 ft: 218 degrees F. 2,000 ft: 216 degrees F. 3,000 ft: 214 degrees F. 4,000 ft: 212 degrees F. 5,000 ft: 211 degrees F. 6,000 ft: 209 degrees F. 7,000 ft: 207 degrees F. 8,000 ft: 205 degrees F. Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon. Remove from heat and quickly skim off foam. Fill sterile jars with jelly. For more information see "Jars and Lids". Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process. Recommended process time for Jelly without Added Pectin in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Making Jams and Jellies With Added Pectin Categories: Canning, Preserves Yield: 1 recipe Fresh fruits and juices as well as commercially caned or frozen fruit juice can be used with commercially prepared powdered or liquid pectins. The order of combining ingredients depends on the type of pectin used. Complete directions for a variety of fruits are provided with packaged pectin. Jelly or jam made with added pectin requires less cooking and generally gives a larger yield. These products have more natural fruit flavors, too. In addition, using added pectin eliminates the need to test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with the juice and pectin will reduce foaming. However, these may cause off-flavor in a long-term storage of jellies and jams. Recipes available using packaged pectin include: Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry. Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced tomato. Be sure to use Mason canning jars, self-sealing two-piece lids, and a 5-minute process (corrected for altitude, as necessary) in boiling water. For more information about jams and jellies see "Preparing butters, jams, jellies, and marmalades". Purchase fresh fruit pectin each year. Old pectin may result in poor gels. Follow the instructions with each package and the process times recommended in Table 1. Table 1. Recommended process time for Jellies and Jam with Added Pectin in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Making Jam Without Added Pectin Categories: Jams, Canning Yield: 1 recipe Wash and rinse all fruits thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms and crush. Seedy berries may be put through a sieve or food mill. Measure crushed fruit into large saucepan using the ingredient quantities specified in Table 1. Table 1. Ingredient Quantities. Fruit: Apricots. Cups Crushed Fruit: 4 to 4-1/2. Cups Sugar: 4. Tbs. Lemon Juice: 2. Yield (Half-pints): 5 to 6. Fruit: Berries. Cups Crushed Fruit: 4. Cups Sugar: 4. Tbs. Lemon Juice: 0. Yield (Half-pints): 3 to 4. Fruit: Peaches. Cups Crushed Fruit: 5-1/2 to 6. Cups Sugar: 4 to 5. Tbs. Lemon Juice: 2. Yield (Half-pints): 6 to 7. Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture thickens. Use one of the following tests to determine when jams and jellies are ready to fill. Remember to allow for thickening during cooling. Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the temperature for your altitude. For more information see "Making Jelly Without Added Pectin". Sea Level: 220 degrees F. 1,000 ft: 218 degrees F. 2,000 ft: 216 degrees F. 3,000 ft: 214 degrees F. 4,000 ft: 212 degrees F. 5,000 ft: 211 degrees F. 6,000 ft: 209 degrees F. 7,000 ft: 207 degrees F. 8,000 ft: 205 degrees F. Refrigerator test: Remove the jam mixture from the heat. Pour a small amount of boiling jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it is ready to fill. Remove from heat and skim off foam quickly. Fill sterile jars with jam. For more information see "Jars and Lids". Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process. Table 2. Recommended process time for Jams without Added Pectin in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pear-Apple Jam Categories: Jam/jelly, Canning, Preserves Yield: 7 half-pints 2 c Finely chopped pears -(peeled & cored) 1 c Finely chopped apples -(peeled & cored) 6 1/2 c Sugar 1/4 ts Ground cinnamon 1/3 c Bottled lemon juice 6 oz Liquid pectin Yield: About 7 to 8 half-pints Procedure: Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving 1/4-inch headspace. Adjust lids and process as recommended in Table 1. Table 1. Recommended process time for Pear-Apple Jam in a boiling water canner. Style of Pack: Hot. Jar Size: Half-Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Strawberry-Rhubarb Jelly Categories: Canning, Preserves, Jam/jelly Yield: 7 half-pints 1 1/2 lb Red stalks of rhubarb 1 1/2 qt Ripe strawberries 1/2 ts Butter or margarine (opt.) -to reduce foaming 6 c Sugar 6 oz Liquid pectin Yield: About 7 half-pints Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem, and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see "Jars and Lids". Adjust lids and process as recommended in Table 1. Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Blueberry-Spice Jam Categories: Jam/jelly, Canning, Preserving Yield: 5 half-pints 2 1/2 pt Ripe blueberries 1 tb Lemon juice 1/2 ts Ground nutmeg or cinnamon 5 1/2 c Sugar 3/4 c Water 1 3/4 oz Powdered pectin Yield: About 5 half-pints Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see "Jars and Lids". Adjust lids and process as recommended in Table 1. Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Grape-Plum Jelly Categories: Jam/jelly, Canning, Preserves Yield: 10 half-pints 3 1/2 lb Ripe plums 3 lb Ripe Concord grapes 1 c Water 1/2 ts Butter or margarine (opt.) - to reduce foaming 8 1/2 c Sugar 1 3/4 oz Powdered pectin Yield: About 10 half-pints Procedure: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and simmer 10 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2 cups of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see "Jars and Lids". Adjust lids and process as recommended in Table 1. Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Making Reduced-Sugar Fruit Spreads Categories: Canning, Preserves, Fruits Yield: 1 text A variety of fruit spreads may be made that are taseful, yet lower in sugars and calories than regular jams and jellies. The following are recipes for reduced-sugar fruit spreads. Gelatin may be used as a thickening agent, as indicated in two of the following recipes. Sweet fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are used to provide the sweet flavor of the fruit spreads. When gelatin is used in the recipe, the jars of spread should not be processed. They should be refrigerated and used within 4 weeks. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: (Reduced-Sugar) Peach-Pineapple Spread Categories: Canning, Fruits Yield: 5 half-pints 4 c Drained peach pulp --(procedure as below) 2 c Drained crushed pineapple --(unsweetened) 1/4 c Bottled lemon juice 2 c Sugar (optional) This recipe may be made with any combination of peaches, nectarines, apricots, and plums. This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power of aspartame may be lost within 3 to 4 weeks. Yield: 5 to 6 half-pints Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving 1/4-inch headspace. Adjust lids and process as recommended in Table 1. Table 1. Recommended process time for Peach-Pineapple Spread in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: (Reduced-Sugar) Refrigerated Apple Spread Categories: Fruits Yield: 4 half-pints 2 tb Unflavored gelatin powder 1 qt Unsweetened apple juice 2 tb Bottled lemon juice 2 tb Liquid low-cal. sweetener Food coloring, if desired Yield: 4 half-pints Procedure: In a saucepan, soften the gelatin in the apple and lemon juices. To dissolve gelatin, bring to a full rolling boil and boil 2 minutes. Remove from heat. Stir in liquid low-calorie sweetener and food coloring, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids. Do not process or freeze. Caution: Store in refrigerator and use within 4 weeks. Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole cloves to mixture before boiling. Remove both spices before adding the sweetener and food coloring. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: (Reduced-Sugar) Refrigerated Grape Spread Categories: Fruits Yield: 3 half-pints 2 tb Unflavored gelatin powder 24 fl Oz. unsweetened grape juice 2 tb Bottled lemon juice 2 tb Liquid low-calorie sweetener Yield: 3 half-pints Procedure: In a saucepan, soften the gelatin in the grape and lemon juices. Bring to a full rolling boil to dissolve gelatin. Boil 1 minute and remove from heat. Stir in sweetener. Fill jars quickly, leaving 1/4-inch headspace. Adjust lids. Do not process or freeze. Caution: Store in refrigerator and use within 4 weeks. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Remaking Soft Jellies Categories: Canning, Preservings Yield: 1 recipe Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time. TO REMAKE WITH POWDERED PECTIN For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as recommended in Table 1. For more information on how to sterilize jars see "Jars and Lids". TO REMAKE WITH LIQUID PECTIN For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as recommended in Table 1. TO REMAKE WITHOUT ADDED PECTIN For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. Use one of the tests described on page 5 to determine jelly doneness. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as recommended in Table 1. Table 1. Recommended process time for Remade Soft Jellies in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias -----