United States Department of Agriculture
Extension Service
Agriculture Information Bulletin No. 539
| Acknowledgements
The creation of an Extension Service Center for Excellence at the
Penn State University has made it possible to conduct the research
necessary to revise four previously published bulletins for
canning foods in the home. The Center is the 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 Service wishes to credit the primary development of
this guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with
the University of Florida), and Thomas S. Dimick. Extension staff
who assisted in preparing this guide include Milton P. Baldauf,
Catharine E. Adams, Nancy T. Sowers, and Vincent G. Hughes. All
contributed significant ideas and time in making this guide a
truly up-to-date research-based publication.
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 ft, 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 A is mentioned because it is the only suitable product
that is presently available to the general public through
distributors of specialty products.
Reprinted May 1989
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. The first part of this
publication explains the scientific principles 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 products. Finally, it helps you decide whether or
not and how much to can.
The second part of this publication is a series of canning guides
for specific foods. These guides 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 quantities and quality of foods 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 quality food at home. It is an
invaluable resource book for persons who are canning food for the
first time. Experienced canners will find updated information to
help them improve their canning practices.
This publication supersedes four USDA Home and Garden Bulletins:
Number 8 - "Home Canning of Fruits and Vegetables"; Number 56 -
"How to Make Jellies, Jams, and Preserves at Home"; Number 92 -
"Making Pickles and Relishes at Home"; and Number 106 - "Home
Canning of Meat and Poultry."
FOR SAFETY'S SAKE
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 ft destroys this poison when it is
present. For altitudes at and above 1,000 ft, add 1 additional
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 canned.
.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 from jar.
.No liquid spurts out when jar is opened.
.No unnatural of "off" odors can be detected.
DO YOUR CANNED FOODS PASS THIS TEST?
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
Fruit 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
DETERMINING YOUR ALTITUDE ABOVE SEA LEVEL
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 ft 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 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.
[INSERT "TABLE OF CONTENTS" IF DESIRED]
COMPLETE GUIDE TO HOME CANNING
GUIDE 1 - PRINCIPLES OF HOME CANNING
[INSERT GUIDE 1 TABLE OF CONTENTS IF DESIRED *5*]
WHY CAN FOODS?
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 of 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 during prolonged storage.
The information and guides that follow explain many of these
problems and recommended ways to minimize them.
HOW CANNING PRESERVES FOODS
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.
ENSURING SAFE CANNED FOODS
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 vegetable 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 40F and 120F
.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 95F. Storing jars
at 50F to 70F enhances retention of quality.
[INSERT "TEMPERATURES FOR FOOD PRESERVATION" - Guide 1, pg 5]
[*7* This could be very helpful but may depend on how well color
shades can be scanner entered]
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 240F to 350F, 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
"PSI" designation is used hereafter in this publication. At
temperatures of 240F to 250F, 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.
[INSERT GRAPH "STRONG ACID - STRONG ALKALI" - Guide 1, pg 9 *1*]
[INSERT ALTITUDE CHART - Guide 1, pg 10 *5*]
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. 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 you use the guides, 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 conversationist with the Soil
Conservation Service.
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.
ENSURING HIGH-QUALITY CANNED FOODS
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, preferable
between 50F and 70F.
.Can no more food than you will use within a year.
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.
[INSERT DIAGRAMS OF "RAW PACK" AND "HOT PACK" - Guide 1, pg 12
*1*]
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.
[INSERT DIAGRAM - Guide 1, pg 13 *1*]
JARS AND LIDS
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. 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 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 failure 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 then 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.
[INSERT DIAGRAM ON CAN LID - Guide 1, pg 16 *5*]
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.
[INSERT DIAGRAM ON SEALING JARS - Guide 1, pg 17 *1*]
RECOMMENDED CANNERS
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 process.
[INSERT DIAGRAM OF BOILING WATER CANNER - Guide 1, pg 18 *5*]
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:
1. Fill the canner halfway with water.
2. Preheat water to 140F for raw-packed foods and to 180F for
hot-packed foods.
3. 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.
4. Add more boiling water, if needed, so the water level is at
least 1 inch above jar tops.
5. Turn heat to its highest position until water boils
vigorously.
6. Set a timer for the minutes required for processing the food.
7. Cover with the canner lid and lower the heat setting to
maintain a gentle boil throughout the process schedule.
8. Add more boiling water, if needed, to keep the water level
above the jars.
9. When jars have been boiled for the recommended time, turn off
the heat and remove the canner lid.
10. Using a jar lifter, remove the jars and place them on a
towel, leaving at least 1-inch spaces between the jars during
cooling.
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
240F.
[INSERT DIAGRAM OF PRESSURE CANNER - Guide 1, pg 20 *5*]
Two serious errors in temperatures obtained in pressure canners
occur because:
1. Internal canner temperatures are lower at higher altitudes. To
correct this error, canners must be operated at the increased
pressures specified in this publications for appropriate altitude
ranges.
2. 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.
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 is completed, turn of 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.
[INSERT DIAGRAMS - Guide 1, pg 22 *5*]
SELECTING THE CORRECT PROCESSING TIME
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.
Using Tables for Determining Proper Process Times
This set of guides includes processing times with altitude
adjustments for each product. Process times for 1/2-pint and pint
jars are the same, as are times for 1-1/2 pint and quart jars.
For some products, you have a choice of processing at 5, 10, or 15
PSI. In these cases, choose the canner pressure you wish to use
and match it with your pack style (raw or hot) and jar size to
find the correct process time. The following examples show how to
select the proper process for each type of canner. Process times
are given in separate tables for sterilizing jars in boiling-
water, dial-gauge, and weighted-gauge canners.
Example A
Suppose you are canning peaches as a hot-pack in quarts at 2,500
ft above sea level, using a Boiling-Water Canner. First, select
the process table for the type of canner to be used (boiling-water
canner). From the table, select the process time given for (1)
the style of pack (hot), (2) the jar size (quarts), and (3) the
altitude where you live (2,500 ft). You should have selected a
process time of 30 minutes.
Example B
Suppose you are canning peaches as a hot-pack in quarts at 2,500
ft above sea level, using a Dial-Gauge Pressure Canner. First,
select the process table for the type of canner to be used (dial-
gauge canner). From the table, select the process pressure (PSI)
given for (1) the style of pack (hot), (2) the jar size (quarts),
(3) the process time (10 minutes), (4) the altitude where you live
(2,500 ft). You should have selected a pressure of 7 lbs for the
10 minutes process time.
Example C
Suppose you are canning peaches as a hot-pack in quarts at 2,500
ft above sea level, using a Weighted-Gauge Pressure Canner.
First, select the process time for the type of canner to be used
(weighted-gauge pressure canner). From the table, select the
process pressure (PSI) given for (1) the style of pack (hot), (2)
the jar size (quarts), (3) the process time (10 minutes), and (4)
the altitude where you live (2,500 ft). You should have selected
a pressure of 10 lbs for the 10 minutes process time.
[INSERT TABLES - Guide 1, pg 25 *10*]
COOLING JARS
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. 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 as described below.
[ENTER DIAGRAM - Guide 1, pg 26 *1*]
TESTING JAR SEALS
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 intact 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
the center of the lid is either flat or bulging, it may not be
sealed.
REPROCESSING UNSEALED JARS
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.
STORING CANNED FOODS
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 95F 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.
IDENTIFYING AND HANDLING SPOILED CANNED FOOD
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
PREPARING PICKLED AND FERMENTED FOODS
The many variations 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
Recipes for pickles with reduced sodium content are provided in
Guide 6.
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 flavors 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 180F. This process also prevents spoilage, but the
water temperature should not fall below 180F. 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.
PREPARING BUTTERS, JAMS, JELLIES, AND MARMALADES
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
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.
Jams 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. See Guide 7 for recipes.
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. To sterilize empty jars, see previously discussed section
in this Guide.
Methods of Making Jams and Jellies
The two basic methods of making jams and jellies are described in
Guide 7. 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.
CANNED FOODS FOR SPECIAL DIETS
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 in Guide 2, but use water or
regular unsweetened fruit juices instead of sugar syrup. 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, use the
procedures given in Guides 3 through 5, 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.
CANNING FRUIT-BASED BABY FOODS
You may prepare any chunk-style or pureed fruit with or without
sugar, using the procedure for preparing each fruit as given in
Guide 2. Pack in half-pint, preferably, or pint jars and use the
following processing times.
Process Time For Fruit-Based Baby Foods in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 20 min 25 30
CAUTION: TO NOT ATTEMPT TO CAN PUREED 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.
HOW MUCH SHOULD YOU CAN?
The amount of food to preserve for your family, either by canning
or freezing, should be based on individual choices. The following
table can serve as a worksheet to plan how much food you should
can for use within a year.
[INSERT TABLE - Guide 1, pg 34 *10*]
GLOSSARY OF TERMS
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 micro-
organisms 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 40F and
120F. 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 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
sauer-
kraut 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.
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
diseases and food spoilage. Micro-
organisms are sometimes
intentionally
added to ferment foods, make anti-
biotics, 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 recontam-
inated while the jars are being
filled.
Pasteurization Heating of a specific food enough
to destroy the most heat-resistant
pathogenic or disease-causing
disease
causing microorganisms 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 acid;
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
proces-
sed food - the higher the vacuum,
the less air left in the jar.
Yeasts A group of microorganisms which
reproduces by budding. They are
used
in fermenting some foods and in
leavening breads.
[INSERT "INDEX OF FOODS" IF DESIRED. Guide 1, pgs 39, 40 *5*]
COMPLETE GUIDE TO HOME CANNING
GUIDE 2 - SELECTING, PREPARING, AND CANNING FRUIT AND FRUIT
PRODUCTS
[INSERT TABLE OF CONTENTS IF DESIRED]
GENERAL
Adding syrup to canned fruit helps to retain its flavor, color,
and shape. It does not prevent spoilage of these foods. The
following guidelines for preparing and using syrups 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 and quarts are
provided for each syrup type.
[INSERT TABLE "PREPARING AND USING SYRUPS" - Guide 2, pg 5]
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.
See the section, "Canned foods for special diets," in Guide 1, for
further discussion.
APPLE BUTTER
Use Jonathon, Winesap, Stayman, Golden Delicious, MacIntosh, or
other tasty apple varieties for good results.
8 lbs apples
2 cups cider
2 cups vinegar
2-1/4 cups white sugar
2-1/4 cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
Yield: About 8 to 9 pints
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. To presterilize jars, see
appropriate section in Guide 1. Adjust lids and process.
Recommended process time for Apple Butter in a boiling-water
canner
Process Time At Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Half-pints 5 min 10 15
or pints
Quarts 10 15 20
APPLE JUICE
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.
Recommended Process Time for Apple Juice in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints or 5 min 10 15
Quarts
Half-Gallons 10 15 20
APPLE PIE FILLING Detailed later in this Guide.
APPLES - SLICED
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 (See Guide 1).
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 previous section in this Guide) 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.
Recommended Process Time for Apples, Sliced in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000ft
Hot Pints or 20 min 25 30 35
Quarts
Processing directions for canning sliced apples in a dial- or
weighted-gauge canner are given later in this Guide.
APPLESAUCE
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. Place
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.
Recommended Process Time for Applesauce in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 20 25
Quarts 20 25 30 35
SPICED APPLE RINGS
12 lbs firm tart apples (maximum diameter, 2-1/2 inches)
12 cups sugar
6 cups water
1-1/4 cups white vinegar (5%)
3 tbsp whole cloves
3/4 cup red hot cinnamon candles or
8 cinnamon sticks and
1 tsp 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.
Recommended Process Time for Spiced Apple Rings in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Half-pints 10 min 15 20
or Pints
SPICED CRAB APPLES
5 lbs crab apples
4-1/2 cups apple vinegar (5%)
3-3/4 cups water
7-1/2 cups sugar
4 tsp whole cloves
4 sticks cinnamon
six 1/2-inch cubes of fresh ginger root
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.
Recommended Process Time for Spiced Crab Apples in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 20 min 25 30 35
APRICOTS - HALVED OR SLICED
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: Follow directions for peaches, either hot or raw pack,
and use the same process time. (See PEACHES-HALVED OR SLICED
later in this Guide).
BERRIES - WHOLE
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 of heads and tails
with scissors. Prepare and boil preferred syrup (previously in
this Guide), 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.
Recommended Process Time for Berries, whole in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints or 15 min 20 20 25
Quarts
Raw Pints 15 20 20 25
Quarts 20 25 30 35
Processing directions for canning berries in a dial- or weighted-
gauge canner are given later in this Guide.
BERRY SYRUP
Juices from fresh or frozen blueberries, cherries, grapes,
raspberries (black or red), and strawberries are easily made into
toppings for use on ice cream and pastries.
Yield: About 9 half-pints.
Procedure: Select 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.
Recommended Process Time for Berry Syrup in a Boiling Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Half-pints 10 min 15 20
or Pints
BLUEBERRY PIE FILLING Later in this Guide.
CHERRIES - WHOLE
Sweet or sour
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 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 previously in this Guide.
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.
Recommended Process Time for Cherries, Whole in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 20 25
Quarts 20 25 30 35
Raw Pints or 25 30 35 40
Quarts
Processing directions for canning cherries in a dial- or weighted-
gauge canner are given later in this Guide.
FIGS
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.
Recommended Process Time for Figs in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 45 min 50 55 60
Quarts 50 55 60 65
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.
Recommended Process Time for Fruit Purees in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints or 15 min 20 25
Quarts
Processing directions for canning purees in a dial- or weighted-
gauge canner are given later in this Guide.
GRAPEFRUIT AND ORANGE SECTIONS
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.
Procedure: Wash and peel fruit and remove white tissue to prevent
a bitter taste. Prepare a very light, light, or medium syrup
(previously discussed in this Guide) and bring to boil. Fill jars
with sections and hot syrup, leaving 1/2-inch headspace. Adjust
lids and process.
Recommended Process Time for Grapefruit and Orange Sections in a
Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Raw Pints 10 min 15 20
or Quarts
Processing directions for canning citrus sections in a dial- or
weighted-gauge canner are given later in this Guide.
GRAPE JUICE
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. (To sterilize empty pint
and quart jars, see Guide 1). Adjust lids and process.
Recommended Process Time for Grape Juice in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 5 min 10 15
or Quarts
Half-Gallons 10 15 20
GRAPES - WHOLE
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 (previous in this Guide).
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.
Recommended Process Time for Grapes, Whole in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 10 min 15 15 20
or Quarts
Raw Pints 15 20 20 25
Quarts 20 25 30 35
GREEN TOMATO PIE FILLING (Later in this Guide)
MINCEMEAT PIE FILLING (Later in this Guide)
MIXED FRUIT COCKTAIL
3 lbs peaches
3 lbs pears
1-1/2 lbs slightly underripe seedless green grapes
10-oz jr of maraschino cherries
3 cups sugar
4 cups water
Yield: About 6 pints
Procedure: Stem and wash grapes, and keep in ascorbic acid
solution. Dip ripe but firm peaches, a few at a time, in boiling
water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water
and slip off skins. Cut in half, remove pits, cut into 1/2-inch
cubes and keep in solution with grapes. Peel, halve, and core
pears. Cut into 1/2-inch cubes, and keep in solution with grapes
and peaches. Combine sugar and water in a saucepan and bring to
boil. Drain mixed fruit. Add 1/2 cup of hot syrup to each jar.
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.
Recommended Process Time for Mixed Fruit Cocktail in a Boiling-
Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Raw Half-pints 20 min 25 30 35
or Pints
NECTARINES - HALVED OR SLICED
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, either hot or raw pack,
and use the same process time.
PEACHES - HALVED OR SLICED
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 (previously in this Guide) 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 fluid, 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.
Recommended Process Time for Peaches, Halved or Sliced in a
Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,001 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 20 min 25 30 35
Quarts 25 30 35 40
Raw Pints 25 30 35 40
Quarts 30 35 40 45
Processing directions for canning peaches in a dial- or weighted-
gauge canner are given later in this Guide.
PEACH PIE FILLING (Later in this Guide)
PEARS - HALVED
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 (see Guide 1). Prepare a very light,
light, or medium syrup (previous from this Guide) 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.
Recommended Process Time for Pears, Halved in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 20 min 25 30 35
Quarts 25 30 35 40
Processing directions for canning pears in a dial- or weighted-
gauge canner are given later in this Guide.
PIE FILLINGS
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 A" 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 A 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 A per quart, or 1-3/4 cups for 7 quarts.
Use fresh fruit in the apple and peach pie filling recipes.
APPLE PIE FILLING
Quantities of Ingredients
Needed
1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 tbsp 5-1/2 cups
Clear Jel A 1/4 cup 1-1/2 cups
Cinnamon 1/2 tsp 1 tbsp
Cold Water 1/2 cup 2-1/2 cups
Apple Juice 3/4 cup 5 cups
Bottled lemon juice 2 tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops
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 (see Guide 1). Blanch 2 quarts at a time for 1 minute in
boiling water. While blanching other batches of apples, keep
blanched apples in a covered pot so they will stay warm. Combine
sugar, Clear Jel A, 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. Drain apple slices. Add lemon juice and boil 1
minute, stirring constantly. Fold in apple slices immediately and
fill jars with mixture without delay, leaving 1/2-inch headspace.
Adjust lids and process immediately.
Recommended Process Time for Apple Pie Filling in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 25 min 30 35 40
or Quarts
BLUEBERRY PIE FILLING
Quantities of Ingredients
Needed
1 Quart 7 Quarts
Fresh or thawed blueberries 3-1/2 cups 6 quarts
Granulated sugar 3/4 cup + 2 tbsp 6 cups
Clear Jel A 1/4 cup + 1 tbsp 2-1/4 cups
Cold Water 1 cup 7 cups
Bottled lemon juice 3-1/2 tsp 1/2 cup
Blue food coloring (optional) 3 drops 20 drops
Red food coloring (optional) 1 drop 7 drops
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. Combine sugar and
Clear Jel A 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 berries immediately and fill jars with
mixture without delay, leaving 1/2-inch headspace. Adjust lids
and process immediately.
Recommended Process Time for Blueberry Pie Filling in a Boiling-
Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 30 min 35 40 45
or Quarts
CHERRY PIE FILLING
Quantities of Ingredients
Needed
1 Quart 7 Quarts
Fresh or thawed sour cherries 3-1/3 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel A 1/4 cup + 1 tbsp 1-3/4 cups
Cold water 1-1/3 cups 9-1/3 cups
Bottled lemon juice 1 tbsp + 1 cup 1/2 cup
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/4 tsp 2 tsp
Red food coloring (optional) 6 drops 1/4 tsp
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: Rinse and pit fresh cherries, and hold in cold water.
To prevent stem end browning, use ascorbic acid solution (Guide
1). Combine sugar and Clear Jel A 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 cherries immediately and
fill jars with mixture without delay, leaving 1/2-inch headspace.
Adjust lids and process immediately.
Recommended process time for Cherry Pie Filling in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 30 min 35 40 45
or Quarts
FESTIVE MINCEMEAT PIE FILLING
2 cups finely chopped suet
4 lbs ground beef or 4 lb ground venison and 1 lb sausage
5 qts chopped apples
2 lbs dark seedless raisins
1 lb white raisins
2 qts apple cider
2 tbsp ground cinnamon
2 tsp ground nutmeg
5 cups sugar
2 tbsp 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.
[INSERT CHARTS "RECOMMENDED PROCESS TIME(S) FOR FESTIVE MINCEMEAT
PIE FILLING IN DIAL-GAUGE AND WEIGHTED-GAUGE CANNERS" - Guide 2,
pg 21]
GREEN TOMATO PIE FILLING
4 qts chopped green tomatoes
3 qts peeled and chopped tart apples
1 lb dark seedless raisins
1 lb white raisins
1/4 cup minced citron, lemon, or orange peel
2 cups water
2-1/2 cups brown sugar
2-1/2 cups white sugar
1/2 cup vinegar (5%)
1 cup bottled lemon juice
2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp 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.
Recommended Process Time for Green Tomato Pie Filling in a
Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Quarts 15 min 20 25
PEACH PIE FILLING
Quantities of Ingredients
Needed
1 Quart 7 Quarts
Sliced fresh peaches 3-1/2 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel A 1/4 cup + 1 tbsp 2 cups
+ 3 tbsp
Cold water 3/4 cup 5-1/4 cups
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/8 tsp 1 tsp
Bottled lemon juice 1/4 cup 1-3/4 cups
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. Combine water, sugar, Clear Jel A,
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. Drain peach slices. Fold in drained peach
slices and continue to heat mixture for 3 minutes. Fill jars
without delay, leaving 1/2-inch headspace. Adjust lids and
process immediately.
Recommended Process Time for Peach Pie Filling in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 30 min 35 40 45
or Quarts
PINEAPPLE
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
(previously in this Guide). 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.
Recommended Process Time for Pineapple in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 20 25
Quarts 20 25 30 35
PLUMS - HALVED OR WHOLE
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.
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. Prepare very light, light, or
medium syrup according to directions previously discussed in this
Guide.
Hot pack - Add plums to hot syrup and boil 2 minutes. Cover
saucepan and let stand 20 to 30 minutes. Fill jars with hot plums
and cooking syrup, leaving 1/2-inch headspace.
Raw pack - Fill jars with raw plums, packing firmly. Add hot
syrup, leaving 1/2-inch headspace.
Adjust lids and process
Recommended Process Time for Plums, Halved or Whole in a Boiling-
Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot and Pints 20 min 25 30 35
Raw Quarts 25 30 35 40
Processing directions for canning plums in a dial- or weighted-
gauge canner are given later in this Guide.
RHUBARB - STEWED
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.
Recommended Process Time for Rhubarb, Stewed in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 25
or Quarts
Process directions for canning rhubarb in a dial- or weighted-
gauge canner are given later in this Guide.
ZUCCHINI - PINEAPPLE
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1-1/2 cups bottled lemon juice
3 cups 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.
Recommended Process Time for Zucchini-Pineapple in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Half-pints 15 min 20 25
or Pints
[INSERT CHARTS "PROCESS TIMES FOR SOME ACID FOODS IN DIAL-GAUGE &
WEIGHTED-GAUGE PRESSURE CANNERS" - Guide 2, pgs 26, 27 *10*]
GUIDE 3
COMPLETE GUIDE TO HOME CANNING
SELECTING, PREPARING, AND CANNING TOMATOES AND TOMATO PRODUCTS
[ENTER TABLE OF CONTENTS IF DESIRED, Guide 3, pg 3 *1*]
General
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
TOMATO JUICE
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 above. 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.
Recommended Process Time for Tomato Juice in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
[ENTER "RECOMMENDED PROC. TIME FOR T.J. IN DIAL-GAUGE CANNER,
Guide 3, pg 6 *10*]
Recommended Process Time for Tomato Juice in a Weighted-Gauge
Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 5 lb 10 lb
or 15 10 15
Quarts 10 15 Not Recommended
TOMATO AND VEGETABLE JUICE BLEND
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. 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 previously discussed.
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 Time for Tomato-Vegetable Blend in a Boiling-
Water Canner
Process time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
[ENTER REC. PROCESS TIME FOR TOMATO-VEG. IN DIAL-GAUGE CANNER,
Guide 3, pg 7 *10*]
Recommended Process Time for Tomato-Vegetable Blend in a Weighted-
Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 5 lb 10 lb
or 15 10 15
Quarts 10 15 Not Recommended
TOMATOES - CRUSHED (with no added liquid)
A high-quality product, ideally suited for use in soups, stews,
and casseroles. This recipe is similar to that formerly referred
to as "Quartered Tomatoes."
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
previous in this Guide. 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 Time for Crushed Tomatoes in a Boiling-Water
Canner.
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 45 50 55 60
[INSERT RECOM. PROC. TIME FOR CRUSHED TOMATOES IN DIAL-GAUGE,
Guide 3, pg 8 *10*]
Recommended Process Time for Crushed Tomatoes in a Weighted-Gauge
Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 5 lb 10 lb
or 15 10 15
Quarts 10 15 Not Recommended
STANDARD TOMATO SAUCE
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, as
previously discussed in this Guide. 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 previously discussed. 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 Time for Standard Tomato Sauce in a Boiling-
Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
[INSERT RECOM. PROC. TIME FOR STD TOMATO SAUCE IN DIAL-GAUGE,
Guide 3, pg 9 *10*]
Recommended Process Time for Standard Tomato Sauce in a Weighted-
Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 5 lb 10 lb
or 15 10 15
Quarts 10 15 Not Recommended
TOMATOES - WHOLE OR HALVED (packed in water)
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 previously discussed
in this Guide. 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.
Recommended Process Time for Water-Packed Whole Tomatoes in a
Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 40 min 45 50 55
and
Raw Quarts 45 50 55 60
[ENTER RECOM. PROC. TIME FOR WATER-PACK WHOLE TOMATOES IN DIAL-
GAUGE, Guide 3, pg 10 *10*]
Recommended Process Time for Water-Packed Whole Tomatoes in a
Weighted-Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 15 min 5 lb 10
and or 10 10 15
Raw Quarts 1 15 Not Recommended
TOMATOES - WHOLE OR HALVED (packed in tomato juice)
Quantity: See whole tomatoes packed in water.
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
previously discussed. 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.
Recommended Process Time for Tomato Juice-Packed Whole Tomatoes in
a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints
and or 85 min 90 95 100
Raw Quarts
[INSERT RECOM. PROC. TIME FOR TOMATO JUICE-PACKED WHOLE TOMATOES
IN DIAL-GAUGE, Guide 3, pg 11 *10*]
Recommended Process Time for Tomato Juice-Packed Whole Tomatoes in
a Weighted-Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 40 min 5 lb 10 lb
and 25 10 15
Raw
Quarts 15 15 Not Recommended
TOMATOES - WHOLE OR HALVED (packed raw without added liquid)
Quantity: See whole tomatoes packed in water.
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
previously discussed. 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.
Recommended Process Time for Raw Whole Tomatoes Without Added
Liquid in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - 3,001 - Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Raw Pints
or 85 min 90 95 100
Quarts
[ENTER RECOM. PROC. TIME FOR RAW WHOLE TOMATOES IN DIAL GAUGE,
Guide 3, pg 12 *10*]
Recommended Process Time for Raw Whole Tomatoes Without Added
Liquid in a Weighted-Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 - 1,000 -
Raw Pints 40 min 5 lb 10 lb
or 25 10 15
Quarts 15 15 Not Recommended
TOMATOES WITH OKRA OR ZUCCHINI
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.
Variation: You may add four or five pearl onions or two onion
slices to each jar.
[ENTER RECOM. PROCESS TIME FOR TOM. WITH OKRA IN DIAL-GAUGE, Guide
3, pg 13 *10*]
Recommended Process Time for Tomatoes with Okra or Zucchini in a
Weighted-Gauge Pressure Canner
Canner Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 30 min 10 lb 15 lb
Quarts 35 10 15
SPAGHETTI SAUCE WITHOUT MEAT
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup 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 and tomatoes 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.
[ENTER RECOM. PROCESS TIME FOR SPAGH SAUCE IN DIAL-GAUGE, Guide 3,
pg 14 *10*]
Recommended Process Time for Spaghetti Sauce Without Meat in a
Weighted-Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 10 lb 15 lb
SPAGHETTI SAUCE WITH MEAT
30 lbs tomatoes
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
Yield: About 9 pints
Procedure: To prepare tomatoes, follow directions for Spaghetti
Sauce Without Meat, previously discussed. 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.
[ENTER RECOM. PROCESS FOR SPAGH. SAUCE W/MEAT IN DIAL-GAUGE, Guide
3, pg 15 *10*]
Recommended Process Time for Spaghetti Sauce with Meat in a
Weighted-Gauge Pressure Canner
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 60 min 10 lb 15 lb
Quarts 70 10 15
MEXICAN TOMATO SAUCE
2-1/2 to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
1/2 cup vinegar
Yield: About 7 quarts
Procedure: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR
WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR
FACE. Wash and dry chiles. Slit each pepper on its side to allow
steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400F) or broiler for
6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with
heavy wire mesh. Place chiles 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.
[ENTER RECOM. PROCESS TIME FOR MEXICAN TOMATO SAUCE IN DIAL-GAUGE,
Guide 3, pg 16 *10*]
Recommended Process Time for Mexican Tomato Sauce in a Weighted-
Gauge Pressure Canner
Canner Pressure (PSI)
at Altitudes of
Style Jar Process 0 - Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 10 lb 15 lb
Quarts 25 10 15
TOMATO KETCHUP
24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5%)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup 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. 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.
Recommended Process Time for Tomato Ketchup in a Boiling-Water
Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 25
COUNTRY WESTERN KETCHUP
24 lbs ripe tomatoes
5 chile peppers, sliced and seeded
1/4 cup salt
2-2/3 cups vinegar (5%)
1-1/4 cups sugar
1/2 tsp ground red pepper (cayenne)
4 tsp paprika
4 tsp whole allspice
4 tsp dry mustard
1 tbsp whole peppercorns
1 tsp mustard seeds
1 tbsp bay leaves
Yield: 6 to 7 pints
Procedure: Follow procedure and process time for regular tomato
ketchup (previous section).
BLENDER KETCHUP
Use electric blender and eliminate need for processing or sieving.
24 lbs ripe tomatoes
2 lbs onions
1 lb sweet red peppers
1 lb sweet green peppers
9 cups vinegar (5%)
9 cups sugar
1/2 cup canning or pickling salt
3 tbsp dry mustard
1-1/2 tbsp ground red pepper
1-1/2 tsp whole allspice
1-1/2 tbsp whole cloves
3 sticks cinnamon
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.
CHILE SALSA (Hot Tomato-Pepper Sauce)
5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper
Yield: 6 to 8 pints
Procedure: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES 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.
Recommended Process Time for Chile Salsa in a Boiling-Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 - Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 25
GUIDE 4
COMPLETE GUIDE TO HOME CANNING
SELECTING, PREPARING, AND CANNING VEGETABLES AND VEGETABLE
PRODUCTS
[INSERT TABLE OF CONTENTS *1*]
ASPARAGUS - SPEARS OR PIECES
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 |