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 pounds and yields 7 to 12 quarts - an
average of 3-1/2 pounds per quart.
Quality: Use tender, tight-tipped spears, 4 to 6 inches long.
Procedure: Wash asparagus and trim off tough scales. Break off
tough stems and wash again. Cut into 1-inch pieces or can whole.
Hot pack - Cover asparagus with boiling water. Boil 2 or 3
minutes. Loosely fill jars with hot asparagus, leaving 1-inch
headspace.
Raw pack - Fill jars with raw asparagus, packing as tightly as
possible without crushing, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jars, if desired. Add
boiling water, leaving 1-inch headspace. Adjust lids and process.
[ENTER RECOM. PROCESS TIME FOR ASPARAGUS IN DIAL-GAUGE, Guide 4,
pg 5 *10*]
Recommended Process Time for Asparagus 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
and
Raw Quarts 40 10 15
BEANS OR PEAS - SHELLED, DRIED
All Varieties
Quantity: An average of 5 pounds is needed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints - an average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard
discolored seeds.
Procedure: Place dried beans or peas in a large pot and cover with
water. Soak 12 to 18 hours in a cool place. Drain water. To
quickly hydrate beans, you may cover sorted and washed beans with
boiling water in a saucepan. Boil 2 minutes, remove from heat,
soak 1 hour and drain. Cover beans soaked by either method with
fresh water and boil 30 minutes. Add 1/2 teaspoon of salt per
pint or 1 teaspoon per quart to the jar, if desired. Fill jars
with beans or peas and cooking water, leaving 1-inch headspace.
Adjust lids and process.
Recommended Process Time for Beans or Peas 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 75 min 10 lb 15 lb
Quarts 90 10 15
BEANS, BAKED
Procedure: Soak and boil beans and prepare molasses sauce
according to directions for beans with sauce to be discussed next.
Place seven 3/4-inch pieces of pork, ham, or bacon in an
earthenware crock, a large casserole, or a pan. Add beans and
enough molasses sauce to cover beans. Cover and bake 4 to 5 hours
at 350F. Add water as needed - about every hour. Fill jars,
leaving 1-inch headspace. Adjust lids and process as for beans
with sauce.
BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE
Quantity: An average of 5 pounds of beans is needed per canner
load of 7 quarts; an average of 3-1/4 pounds is needed per canner
load of 9 pints - an average of 3/4 pounds per quart.
Quality: Select mature, dry seeds. Sort out and discard
discolored seeds.
Procedure: Sort and wash dry beans. Add 3 cups of water for each
cup of dried beans or peas. Boil 2 minutes, remove from heat and
soak 1 hour and drain. Heat to boiling in fresh water, and save
liquid for making sauce. Make your choice of the following
sauces:
Tomato Sauce - Mix 1 quart tomato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each
of ground cloves, allspice, mace, and cayenne pepper. Heat to
boiling. Add 3 quarts cooking liquid from beans and bring back to
boiling.
Molasses Sauce - Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt,
and 3/4 teaspoon powdered dry mustard. Heat to boiling.
Fill jars three-fourths full with hot beans. Add a 3/4-inch cube
of pork, ham, or bacon to each jar, if desired. Fill jars with
heated sauce, leaving 1-inch headspace. Adjust lids and process.
[ENTER RECOMM. PROC. TIME FOR BEANS WITH TOMATO OR MOLASSES SAUCE
IN DIAL-GAUGE CANNER, Guide 4, pg 7 *10*]
Recommended Process Time for Beans, Dry, with Tomato or Molasses
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 65 min 10 lb 15 lb
Quarts 75 10 15
BEANS, FRESH LIMA - SHELLED
Quantity: An average of 28 pounds is needed per canner load of 7
quarts; an average of 18 pounds is needed per canner load of 9
pints. A bushel weighs 32 pounds and yields 6 to 10 quarts - an
average of 4 pounds per quart.
Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.
Procedure: Shell beans and wash thoroughly.
Hot pack - Cover beans with boiling water and heat to boil. Fill
jars loosely, leaving 1-inch headspace.
Raw pack - Fill jars with raw beans. Do not press or shake down.
Small beans - leave 1-inch of headspace for pints and 1-1/2
inches for quarts.
Large beans - leave 1-inch of headspace for pints and 1-1/4
inches for quarts.
Add 1 teaspoon of salt per quart to the jar, if desired. Add
boiling water, leaving the same headspace listed above. Adjust
lids and process.
[INSERT RECOM. PROCESS FOR LIMA BEANS IN DIAL-GAUGE, Guide 4, pg 8
*10*]
Recommended Process Time for Lima Beans 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 40 min 10 lb 15 lb
and
Raw Quarts 50 10 15
BEANS, SNAP AND ITALIAN - PIECES
Green and wax
Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9
pints. A bushel weighs 30 pounds and yields 12 to 20 quarts - an
average of 2 pounds per quart.
Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.
Procedure: Wash beans and trim ends. Leave whole or cut or snap
into 1-inch pieces.
Hot pack - Cover with boiling water; boil 5 minutes. Fill jars,
loosely leaving 1-inch headspace.
Raw pack - Fill jars tightly with raw beans, leaving 1-inch
headspace. Add 1 teaspoon of salt per quart to the jar, if
desired. Add boiling water, leaving 1-inch headspace. Adjust
lids and process.
[ENTER RECOM. PROCESS FOR SNAP AND ITALIAN BEANS IN DIAL-GAUGE,
Guide 4, pg 9 *10*]
Recommended Process Time for Snap and Italian Beans 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
and
Raw Quarts 25 10 15
BEETS - WHOLE, CUBED, OR SLICED
Quantity: An average of 21 pounds (without tops) is needed per
canner load of 7 quarts; an average of 13-1/2 pounds is needed per
canner load of 9 pints. A bushel (without tops) weighs 52 pounds
and yields 15 to 20 quarts - an average of 3 pounds per quart.
Quality: Beets with a diameter of 1 to 2 inches are preferred for
whole packs. Beets larger than 3 inches in diameter are often
fibrous.
Procedure: Trim off beet tops, leaving an inch of stem and roots
to reduce bleeding of color. Scrub well. Cover with boiling
water. Boil until skins slip off easily; about 15 to 25 minutes
depending on size. Cool, remove skins, and trim off stems and
roots. Leave baby beets whole. Cut medium or large beets into
1/2-inch cubes or slices. Halve or quarter very large slices.
Add 1 teaspoon of salt per quart to the jar, if desired. Fill
jars with hot beets and fresh hot water, leaving 1-inch headspace.
Adjust lids and process.
[ENTER RECOM. PROCESS FOR BEETS IN DIAL-GAUGE, Guide 4, pg 10,
*10*]
Recommended Process Time for Beets 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
and
Raw Quarts 35 10 15
CARROTS - SLICED OR DICED
Quantity: An average of 17-1/2 pounds (without tops) is needed per
canner load of 7 quarts; an average of 11 pounds is needed per
canner load of 9 pints. A bushel (without tops) weighs 50 pounds
and yields 17 to 25 quarts - an average of 2-1/2 pounds per quart.
Quality: Select small carrots, preferably 1 to 1-1/4 inches in
diameter. Larger carrots are often too fibrous.
Procedure: Wash, peel, and rewash carrots. Slice or dice.
Hot pack - Cover with boiling water; bring to boil and simmer for
5 minutes. Fill jars, leaving 1-inch of headspace.
Raw pack - Fill jars tightly with raw carrots, leaving 1-inch
headspace.
Add 1 teaspoon of salt per quart to the jar, if desired. Add hot
cooking liquid or water, leaving 1-inch headspace. Adjust lids
and process.
[ENTER RECOM. PROCESS FOR CARROTS IN DIAL-GAUGE, Guide 4, pg 10
*10*]
Recommended Process Time for Carrots 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 25 min 10 lb 15 lb
and
Raw Quarts 30 10 15
CORN - CREAM STYLE
Quantity: An average of 20 pounds (in husks) of sweet corn is
needed per canner load of 9 pints. A bushel weighs 35 pounds and
yields 12 to 20 pints - an average of 2-1/4 pounds per pint.
Quality: Select ears containing slightly immature kernels, or of
ideal quality for eating fresh.
Procedure: Husk corn, remove silk, and wash ears. Cut corn from
cob at about the center of kernel. Scrape remaining corn from
cobs with a table knife.
Hot pack - To each quart of corn and scrapings in a saucepan, add
two cups of boiling water. Heat to boiling. Add 1/2 teaspoon
salt to each jar, if desired. Fill pint jar with hot corn
mixture, leaving 1-inch headspace.
Raw pack - Fill pint jars with raw corn, leaving 1-inch headspace.
Do not shake or press down. Add 1/2 teaspoon salt to each jar, if
desired. Add fresh boiling water, leaving 1-inch headspace.
Adjust lids and process.
[ENTER RECOM. PROCESS FOR CREAM STYLE CORN IN DIAL-GAUGE, Guide 4,
pg 11 *10*]
Recommended Process Time for Cream Style Corn 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 85 min 10 lb 15 lb
Raw Pints 95 10 15
CORN - WHOLE KERNEL
Quantity: An average of 31-1/2 pounds (in husks) of sweet corn is
needed per canner load of 7 quarts; an average of 20 pounds is
needed per canner load of 9 pints. A bushel weighs 35 pounds and
yields 6 to 11 quarts - an average of 4-1/2 pounds per quart.
Quality: Select ears containing slightly immature kernels or of
ideal quality for eating fresh. Canning of some sweeter varieties
or too immature kernels may cause browning. Can a small amount,
check color and flavor before canning large quantities.
Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in
boiling water. Cut corn from cob at about two-thirds the depth of
kernel.
CAUTION: DO NOT SCRAPE COB.
Hot pack - To each clean quart of kernels in a saucepan, add 1 cup
of hot water, heat to boiling and simmer 5 minutes. Add 1
teaspoon of salt per quart to the jar, if desired. Fill jars with
corn and cooking liquid, leaving 1-inch headspace.
Raw pack - Fill jars with raw kernels, leaving 1-inch headspace.
Do not shake or press down. Add 1 teaspoon of salt per quart to
the jar, if desired.
Add fresh boiling water, leaving 1-inch headspace. Adjust lids
and process.
[ENTER RECOM. PROCESS FOR WHOLE KERNEL CORN IN DIAL-GAUGE, Guide
4, pg 12, *10*]
Recommended Process Time for Whole Kernel Corn 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 55 min 10 lb 15 lb
and
Raw Quarts 85 10 15
MIXED VEGETABLES
6 cups sliced carrots
6 cups cut, whole kernel sweet corn
6 cups cut green beans
6 cups shelled lima beans
4 cups whole or crushed tomatoes
4 cups diced zucchini
Optional mix - You may change the suggested proportions or
substitute other favorite vegetables except leafy greens.
Yield: 7 quarts
Procedure: Except for zucchini, wash and prepare vegetables as
described for each vegetable as discussed previously. Wash, trim,
and slice or cube zucchini; combine all vegetables in a large pot
or kettle, and add enough water to cover pieces. Add 1 teaspoon
salt per quart to the jar, if desired. Boil 5 minutes and fill
jars with hot pieces and liquid, leaving 1-inch headspace. Adjust
lids and process.
[INSERT RECOM. PROCESS FOR MIXED VEG. IN DIAL-GAUGE, Guide 4, pg
13, *10*]
Recommended Process Time for Mixed Vegetables 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 55 min 10 lb 15 lb
Quarts 85 10 15
MUSHROOMS - WHOLE OR SLICED
Quantity: An average of 14-1/2 pounds is needed per canner load of
9 pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints - an average of 2 pounds per pint.
Quality: Select only brightly colored, small to medium-size
domestic mushrooms with short stems, tight veils (unopened caps),
and no discoloration. CAUTION: DO NOT CAN WILD MUSHROOMS.
Procedure: Trim stems and discolored parts. Soak in cold water
for 10 minutes to remove dirt. Wash in clean water. Leave small
mushrooms whole; cut large ones. Cover with water in a saucepan
and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per pint to the jar, if
desired. For better color, add 1/8 teaspoon of ascorbic acid
powder, or a 500-milligram tablet of vitamin C. Add fresh hot
water, leaving 1-inch headspace. Adjust lids and process.
[ENTER RECOM. PROCESS FOR MUSHROOMS IN DIAL-GAUGE, Guide 4, pg 14,
*10*]
Recommended Process Time for Mushrooms 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 Half-pints 45 min 10 lb 15 lb
or Pints
OKRA
Quantity: An average of 11 pounds is needed per canner load of 7
quarts; an average of 7 pounds is needed per canner load of 9
pints. A bushel weighs 26 pounds and yields 16 to 18 quarts - an
average of 1-1/2 pounds per quart.
Quality: Select young, tender pods. Remove and discard diseased
and rust-spotted pods.
Procedure: Wash pods and trim ends. Leave whole or cut into 1-
inch pieces. Cover with hot water in a saucepan, boil 2 minutes
and drain. Fill jars with hot okra and cooking liquid, leaving 1-
inch headspace. Add 1 teaspoon of salt per quart to the jar, if
desired. Adjust lids and process.
[ENTER RECOM. PROCESS FOR OKRA IN DIAL-GAUGE, Guide 4, pg 15,
*10*]
Recommended Process Time for Okra 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 25 min 10 lb 15 lb
Quarts 40 10 15
PEAS, GREEN OR ENGLISH - SHELLED
It is recommended that sugar snap and Chinese edible pods be
frozen for best quality.
Quantity: An average of 31-1/2 pounds (in pods) is needed per
canner load of 7 quarts; an average of 20 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and yields 5 to
10 quarts - an average of 4-1/2 pounds per quart.
Quality: Select filled pods containing young, tender, sweet seeds.
Discard diseased pods.
Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart
to the jar, if desired.
Hot pack - Cover with boiling water. bring to a boil in a
saucepan, and boil 2 minutes. Fill jars loosely with hot peas,
and add cooking liquid, leaving 1-inch headspace.
Raw pack - Fill jars with raw peas, add boiling water, leaving 1-
inch headspace. Do not shake or press down peas. Adjust lids and
process.
[ENTER RECOM. PROCESS FOR PEAS IN DIAL-GAUGE, Guide 4, pg 15,
*10*]
Recommended Process Time for Peas 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 40 min 10 lb 15 lb
and or
Raw Quarts
PEPPERS
Hot or sweet, including chiles, jalapeno, and pimiento
Quantity: An average of 9 pounds is needed per canner load of 9
pints. A bushel weighs 25 pounds and yields 20 to 30 pints - an
average of 1 pound per pint.
Quality: Select firm yellow, green, or red peppers. Do not use
soft or diseased peppers.
Procedure: Select your favorite pepper(s). CAUTION:IF YOU CHOOSE
HOT PEPPERS, WEAR PLASTIC GLOVES WHILE HANDLING THEM OR WASH YOUR
HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.
Small peppers may be left whole. Large peppers may be quartered.
Remove cores and seeds. Slash two or four slits in each pepper,
and either blanch in boiling water or blister using one of the
following methods:
Oven or broiler method: Place peppers in a hot oven (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 peppers on burner for several minutes
until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp
cloth. This will make peeling the peppers easier. After several
minutes, peel each pepper. Flatten whole peppers. Add 1/2
teaspoon of salt to each pint jar, if desired. Fill jars loosely
with peppers and add fresh boiled water, leaving 1-inch headspace.
Adjust lids and process.
[ENTER RECOM. PROCESS FOR PEPPERS IN DIAL-GAUGE, Guide 4, pg 16,
*10*]
Recommended Process Time for Peppers 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 Half-pints 35 min 10 lb 15 lb
or Pints
POTATOES, SWEET - PIECES OR WHOLE
It is not recommended to dry pack sweet potatoes.
Quantity: An average of 17-1/2 pounds is needed per canner load of
7 quarts; an average of 11 pounds is needed per canner load of 9
pints. A bushel weighs 50 pounds and yields 17 to 25 quarts - an
average of 2-1/2 pounds per quart.
Quality: Choose small to medium-sized potatoes. They should be
mature and not too fibrous. Can within 1 to 2 months after
harvest.
Procedure: Wash potatoes and boil or steam until partially soft
(15 to 20 minutes). Remove skins. Cut medium potatoes, if
needed, so that pieces are uniform in size. CAUTION: DO NOT MASH
OR PUREE PIECES. Fill jars, leaving 1-inch headspace. Add 1
teaspoon salt per quart to the jar, if desired. Cover with your
choice of fresh boiling water or syrup (see Guide 2), leaving 1-
inch headspace. Adjust lids and process.
[ENTER RECOM. PROCESS FOR SWEET POTATOES IN DIAL-GAUGE, Guide 4,
pg 17, *10*]
Recommended Process Time for Sweet Potatoes 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 65 min 10 lb 15 lb
Quarts 90 10 15
POTATOES, WHITE - CUBED OR WHOLE
Quantity: An average of 35 pounds is needed per canner load of 7
quarts; an average of 22-1/2 pounds is needed per canner load of 9
pints. A bag weighs 50 pounds and yields 8 to 12 quarts - an
average of 5 pounds per quart.
Quality: Select small to medium-size mature potatoes of ideal
quality for cooking. Tubers stored below 45F may discolor when
canned. Choose potatoes 1 to 2 inches in diameter if they are to
be packed whole.
Procedure: Wash and peel potatoes. Place in ascorbic acid
solution to prevent darkening (see Guide 1). If desired, cut into
1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain
again. For whole potatoes, boil 10 minutes and drain. Add 1
teaspoon of salt per quart to the jar, if desired. Fill jars with
hot potatoes and fresh hot water, leaving 1-inch headspace.
Adjust lids and process.
[ENTER RECOM. PROCESS FOR WHITE POTATOES IN DIAL-GAUGE, Guide 4,
pg 18, *10*]
Recommended Process Time for White Potatoes 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 35 min 10 lb 15 lb
Quarts 40 10 15
PUMPKINS AND WINTER SQUASH - CUBED
Quantity: An average of 16 pounds is needed per canner load of 7
quarts; an average of 10 pounds is needed per canner load of 9
pints - an average of 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and
stringless, mature pulp of ideal quality for cooking fresh. Small
size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and
peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.
CAUTION: DO NOT MASH OR PUREE. Fill jars with cubes and cooking
liquid, leaving 1-inch headspace. Adjust lids and process.
For making pies, drain jars and strain or sieve cubes.
[ENTER RECOM. PROCESS FOR PUMPKIN IN DIAL-GAUGE, Guide 4, pg 19,
*10*]
Recommended Process Time for Pumpkin and Winter Squash 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 55 min 10 lb 15 lb
Quarts 90 10 15
SOUPS
Vegetable, dried bean or pea, meat, poultry, or seafoods
Procedure: Select, wash, and prepare vegetables, meat, and
seafoods as described for the specific foods. Cover meat with
water and cook until tender. Cool meat and remove bones. Cook
vegetables. For each cup of dried beans or peas, add 3 cups of
water, boil 2 minutes, remove from heat, soak 1 hour, and heat to
boil. Drain and combine with meat broth, tomatoes, or water to
cover. Boil 5 minutes. CAUTION: DO NOT THICKEN. Salt to taste,
if desired. Fill jars halfway with solid mixture. Add remaining
liquid, leaving 1-inch headspace. Adjust lids and process.
[ENTER RECOM. PROCESS FOR SOUPS IN DIAL-GAUGE, Guide 4, pg 19,
*10*]
CAUTION: PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.
Recommended Process time for Soups 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 60* min 10 lb 15 lb
Quarts 75* 10 15
*CAUTION: PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.
SPINACH AND OTHER GREENS
Quantity: An average of 28 pounds is needed per canner load of 7
quarts; an average of 18 pounds is needed per canner load of 9
pints. A bushel weighs 18 pounds and yields 3 to 9 quarts - an
average of 4 pounds per quart.
Quality: Can only freshly harvested greens. Discard any wilted,
discolored, diseased, or insect-damaged leaves. Leaves should be
tender and attractive in color.
Procedure: Wash only small amounts of greens at one time. Drain
water and continue rinsing until water is clear and free of grit.
Cut out tough stems and midribs. Place 1 pound of greens at a
time in cheesecloth bag or blancher basket and steam 3 to 5
minutes or until well wilted. Add 1/2 teaspoon of salt to each
quart jar, if desired. Fill jars loosely with greens and add
fresh boiling water, leaving 1-inch headspace. Adjust lids and
process.
[ENTER RECOM. PROCESS FOR SPINACH IN DIAL-GAUGE, Guide 4, pg 20,
*10*]
Recommended Process Time for Spinach and Other Greens 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 70 min 10 lb 15 lb
Quarts 90 10 15
SQUASH, WINTER - CUBED
Prepare and process according to instructions for "Pumpkin".
SUCCOTASH
15 lbs unhusked sweet corn or 3 qts cut whole kernels
14 lbs mature green podded lima beans or 4 qts shelled limas
2 qts crushed or whole tomatoes (optional)
Yield: 7 quarts
Procedure: Wash and prepare fresh produce as described for
specific vegetables, as previously detailed.
Hot pack - Combine all prepared vegetables in a large kettle with
enough water to cover the pieces. Add 1 teaspoon salt to each
quart jar, if desired. Boil gently 5 minutes and fill jars with
pieces and cooking liquid, leaving 1-inch headspace.
Raw pack - Fill jars with equal parts of all prepared vegetables,
leaving 1-inch headspace. Do not shake or press down pieces. Add
1 teaspoon salt to each quart jar, if desired. Add fresh boiling
water, leaving 1-inch headspace.
Adjust lids and process.
[ENTER RECOM. PROCESS FOR SUCCOTASH IN DIAL-GAUGE, Guide 4, pg 21,
*10*]
Recommended Process Time for Succotash 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 60 min 10 lb 15 lb
and
Raw Quarts 85 10 15
GUIDE 5
COMPLETE GUIDE TO HOME CANNING
PREPARING AND CANNING POULTRY, RED MEATS, AND SEAFOODS
[INSERT TABLE OF CONTENTS IF DESIRED, Guide 5, pg 3, *1*]
CHICKEN OR RABBIT
Procedure: Choose freshly killed and dressed, healthy animals.
Large chickens are more flavorful than fryers. Dressed chicken
should be chilled for 6 to 12 hours before canning. Dressed
rabbits should be soaked 1 hour in water containing 1 tablespoon
of salt per quart, and then rinsed. Remove excess fat. Cut the
chicken or rabbit into suitable sizes for canning. Can with or
without bones.
Hot pack - Boil, steam, or bake meat until two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with
pieces and hot broth, leaving 1-1/4 inch headspace.
Raw pack - Add 1 teaspoon salt per quart, if desired. Fill jars
loosely with raw meat pieces, leaving 1-1/4-inch headspace. Do
not add liquid.
Adjust lids and process.
[INSERT RECOM. PROCESS FOR CHICKEN/RABBIT IN DIAL-GAUGE, Guide 5,
pg 5, *10*]
Recommended Process Time for Chicken or Rabbit 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
Without Bones:
Hot Pints 75 min 10 lb 15 lb
and
Raw Quarts 90 10 15
With Bones:
Hot Pints 65 min 10 lb 15 lb
and
Raw Quarts 75 10 15
GROUND OR CHOPPED MEAT
Bear, beef, lamb, pork, sausage, veal, venison
Procedure: Choose fresh, chilled meat. With venison, add one part
high-quality pork fat to three or four parts venison before
grinding. Use freshly made sausage, seasoned with salt and
cayenne pepper (sage may cause a bitter off-flavor). Shape
chopped meat into patties or balls or cut cased sausage into 3- to
4-inch links. Cook until lightly browned. Ground meat may be
sauteed without shaping. Remove excess fat. Fill jars with
pieces. Add boiling meat broth, tomato juice, or water, leaving
1-inch headspace. Add 2 teaspoons of salt per quart to the jars,
if desired. Adjust lids and process.
[INSERT RECOM. PROCESS FOR GROUND MEAT, Guide 5, pg 6, *10*]
Recommended Process Time for Ground or Chopped Meat 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 75 min 10 lb 15 lb
Quarts 90 10 15
STRIPS, CUBES, OR CHUNKS OF MEAT
Bear, beef, lamb, pork, veal, venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak
strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack - Precook meat until rare by roasting, stewing, or
browning in a small amount of fat. Add 2 teaspoons of salt per
quart to the jar, if desired. Fill jars with pieces and add
boiling broth, meat drippings, water, or tomato juice (especially
with wild game), leaving 1-inch headspace.
Raw pack - Add 2 teaspoons of salt per quart to the jar, if
desired. Fill jars with raw meat pieces, leaving 1-inch
headspace. Do not add liquid.
Adjust lids and process.
[INSERT RECOM. PROCESS FOR STRIPS IN DIAL-GAUGE, Guide 5, pg 7,
*10*]
Recommended Process Time for Strips, Cubes, or Chunks or meat 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 75 min 10 lb 15 lb
and
Raw Quarts 90 10 15
MEAT STOCK (BROTH)
Beef: Saw or crack fresh trimmed beef bones to enhance extraction
of flavor. Rinse bones and place in a large stockpot or kettle,
cover bones with water, add pot cover, and simmer 3 to 4 hours.
Remove bones, cool broth, and pick off meat. Skim off fat, add
meat removed from bones to broth, and reheat to boiling. Fill
jars, leaving 1-inch headspace. Adjust lids and process.
Chicken or Turkey: Place large carcass bones in a large stockpot,
add enough water to cover bones, cover pot, and simmer 30 to 45
minutes or until meat can be easily stripped from bones. Remove
bones and pieces, cool broth, strip meat, discard excess fat, and
return meat to broth. Reheat to boiling and fill jars, leaving 1-
inch headspace. Adjust lids and process.
[INSERT RECOM. PROCESS FOR MEAT STOCK IN DIAL-GAUGE, Guide 5, pg
7,
*10*]
Recommended Process Time for Meat Stock 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
CHILE CON CARNE
3 cups dried pinto or red kidney beans
9 cups water
5 tsp salt (separated)
3 lbs ground beef
1-1/2 cups chopped onions
1 cup chopped peppers of your choice (optional)
1 tsp black pepper
3 to 6 tbsp chili powder
4 cups crushed or whole tomatoes
Yield: 9 pints
Procedure: Wash beans thoroughly. Combine beans, water, and 2
teaspoons salt, boil 2 minutes, remove from heat, soak 1 hour and
drain. Brown ground beef, chopped onions, and peppers, if
desired, in a skillet. Drain off fat and add 3 teaspoons salt,
pepper, chili powder, tomatoes, and drained beans. Simmer 5
minutes. CAUTION: DO NOT THICKEN. Fill jars, leaving 1-inch
headspace. Adjust lids and process.
[INSERT RECOM. PROCESS FOR CHILI IN DIAL-GAUGE, Guide 5, pg 8,
*10*]
Recommended Process Time for Chile Con Carne 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 75 min 10 lb 15 lb
CLAMS
Whole or minced
Procedure: Keep clams live on ice until ready to can. Scrub
shells thoroughly and rinse, steam 5 minutes, and open. Remove
clam meat. Collect and save clam juice. Wash clam meat in water
containing 1 teaspoon of salt per quart. Rinse and cover clam
meat with boiling water containing 2 tablespoons of lemon juice or
1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain.
To make minced clams, grind clams with a meat grinder or food
processor. Fill jars loosely with pieces and add hot clam juice
and boiling water if needed, leaving 1-inch headspace. Adjust
lids and process.
[INSERT RECOM. PROCESS FOR CLAMS IN DIAL-GAUGE, Guide 5, pg 9,
*10*]
Recommended Process Time for Clams 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 Half-pints 60 min 10 lb 15 lb
Pints 70 10 15
KING AND DUNGENESS CRAB MEAT
It is recommended that blue crab meat be frozen for best quality.
Procedure: Keep live crabs on ice until ready to can. Wash crabs
thoroughly, using several changes of cold water. Simmer crabs 20
minutes in water containing 1/4 cup of lemon juice and 2
tablespoons of salt (or up to 1 cup of salt, if desired) per
gallon. Cool in cold water, drain, remove back shell, then remove
meat from body and claws. Soak meat 2 minutes in cold water
containing 2 cups of lemon juice or 4 cups of white vinegar, and 2
tablespoons of salt (or up to 1 cup of salt, if desired) per
gallon. Drain and squeeze meat to remove excess moisture. Fill
half-pint jars with 6 ounces of meat and pint jars with 12 ounces,
leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of
citric acid or 4 tablespoons of lemon juice per pint jar. Add hot
water, leaving 1-inch headspace. Adjust lids and process.
Recommended Process Time for King and Dungeness Crab Meat in a
Dial-Gauge Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - 2,001 - 4,001 - 6,001 -
Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft
Half-pints 70 min 11 lb 12 lb 13 lb 14 lb
Pints 80 11 12 13 14
Recommended Process Time for King and Dungeness Crab Meat in a
Weighted-Gauge Pressure Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - Above
Size Time 1,000 ft 1,000 ft
Half-pints 70 min 10 lb 15 lb
Pints 80 10 15
FISH
Blue, mackerel, salmon, steelhead, trout, and other fatty fish
except tuna
CAUTION: EVISCERATE FISH WITHIN 2 HOURS AFTER THEY ARE CAUGHT.
KEEP CLEANED FISH ON ICE UNTIL READY TO CAN.
Note: Glass-like crystals of magnesium ammonium phosphate
sometimes form in canned salmon. There is no way for the home
canner to prevent these crystals from forming, but they usually
dissolve when heated and are safe to eat.
Procedure: Remove head, tail, fins, and scales. Wash and remove
all blood. Split fish lengthwise, if desired. Cut cleaned fish
into 3-1/2-inch lengths. Fill pint jars, skin side next to glass,
leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if
desired. Do not add liquids. Adjust lids and process.
[ENTER RECOM. PROCESS FOR FISH IN DIAL-GAUGE, Guide 5, pg 10,
*10*]
Recommended Process Time for Fish 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
Raw Pints 100 min 10 lb 15 lb
OYSTERS
Procedure: Keep live oysters on ice until ready to can. Wash
shells. Heat 5 to 7 minutes in preheated oven at 400F. Cool
briefly in ice water. Drain, open shell, and remove meat. Wash
meat in water containing 1/2 cup salt per gallon. Drain. Add 1/2
teaspoon salt to each pint, if desired. Fill half-pint or pint
jars with meat and hot water, leaving 1-inch headspace. Adjust
lids and process.
Recommended Process Time for Oysters in a Dial-Gauge Pressure
Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - 2,001 - 4,001 - 6,001 -
Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft
Pints & 75 min 11 lb 12 lb 13 lb 14 lb
Half-pints
Recommended Process Time for Oysters in a Weighted-Gauge Pressure
Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - Above
Size Time 1,000 ft 1,000 ft
Pints 7 75 min 10 lb 15 lb
Half-pints
SMOKED FISH
Whitefish, salmon, grayling, and trout
CAUTION: SAFE PROCESSING TIMES FOR OTHER SMOKED FISH AND SEAFOODS
HAVE NOT BEEN DETERMINED. THESE PRODUCTS SHOULD BE FROZEN.
Procedure: Cut smoked fish to 3-1/2-inch lengths and fill into
pint jars, leaving 1-inch headspace. Do not cover with liquid.
Adjust lids and process.
Recommended Process Time for Smoked Fish in a Dial-Gauge Pressure
Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - 2,001 - 4,001 - 6,001 -
Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft
Pints 100 min 11 lb 12 lb 13 lb 14 lb
Recommended Process Time for Smoked Fish in a Weighted-Gauge
Pressure Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - Above
Size Time 1,000 ft 1,000 ft
Pints 100 min 10 lb 15 lb
TUNA
Tuna may be canned either precooked or raw. Precooking removes
most of the strong-flavored oils. The strong flavor od dark tuna
flesh affects the delicate flavor of white flesh. Many people
prefer not to can dark flesh. It may be used as pet food.
Note: Glass-like crystals of magnesium ammonium phosphate
sometimes form in canned tuna. There is no way for the home
canner to prevent these crystals from forming, but they usually
dissolve when heated and are safe to eat.
Procedure: Keep tuna on ice until ready to can. Remove viscera
and wash fish well in cold water. Allow blood to drain from
stomach cavity. Place fish belly down on a rack or metal tray in
the bottom of a large baking pan. Cut tuna in half crosswise, if
necessary. Precook fish by baking at 250F for 2-1/2 to 4 hours
(depending on size) or at 350F for 1 hour. The fish may also be
cooked in a steamer for 2 to 4 hours. If a thermometer is used,
cook to a 165F to 175F internal temperature. Refrigerate cooked
fish overnight to firm the meat. Peel off the skin with a knife,
removing blood vessels and any discolored flesh. Cut meat away
from bones; cut out and discard all bones, fin bases, and dark
flesh. Quarter. Cut quarters crosswise into lengths suitable for
half-pint or pint jars. Fill into jars, pressing down gently to
make a solid pack. Tuna may be packed in water or oil, whichever
is preferred. Add water or oil to jars, leaving 1-inch headspace.
Add 1/2 teaspoon or salt per half-pint or 1 teaspoon of salt per
pint, if desired. Adjust lids and process.
Recommended Process Time for Tuna in a Dial-Gauge Pressure Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - 2,001 - 4,001 - 6,001 -
Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft
Pints & 100 min 11 lb 12 lb 13 lb 14 lb
Half-pints
Recommended Process Time for Tuna in a Weighted-Gauge Pressure
Canner
Canner Pressure (PSI)
at Altitudes of
Jar Process 0 - Above
Size Time 1,000 ft 1,000 ft
Pints & 100 min 10 lb 15 lb
Half-pints
GUIDE 6
COMPLETE GUIDE TO HOME CANNING
PREPARING AND CANNING FERMENTED FOODS AND PICKLED VEGETABLES
[INSERT TABLE OF CONTENTS, IF DESIRED *1*]
SELECTION OF FRESH CUCUMBERS
Quantity: an average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9
pints. A bushel weighs 48 pounds and yields 16 to 24 quarts - an
average of 2 pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1-
1/2 inches for gherkins and 4 inches for dills. Use odd-shaped
and more mature cucumbers for relishes and bread-and-butter style
pickles.
LOW-TEMPERATURE PASTEURIZATION TREATMENT
The following treatment results in a better product texture but
must be carefully managed to avoid possible spoilage. Place jars
in a canner filled half way with warm (120F to 140F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough
to maintain 180F to 185F water temperature for 30 minutes. Check
with a candy or jelly thermometer to be certain that the water
temperature is at least 180F during the entire 30 minutes.
Temperatures higher than 185F may cause unnecessary softening of
pickles. CAUTION: USE ONLY WHEN RECIPE INDICATES.
[ENTER DIAGRAM IF DESIRED, Guide 6, pg 5, *1*]
SUITABLE CONTAINERS, COVERS, AND WEIGHTS FOR FERMENTING FOOD
A 1-gallon container is needed for each 5 pounds of fresh
vegetables. Therefore, a 5-gallon stone crock is of ideal size
for fermenting about 25 pounds of fresh cabbage or cucumbers.
Food-grade plastic and glass containers are excellent substitutes
for stone crocks. Other 1- to 3-gallon non-food-grade plastic
containers may be used if lined inside with a clean food-grade
plastic bag. CAUTION: BE CERTAIN THAT FOODS CONTACT ONLY FOOD-
GRADE PLASTICS. DO NOT USE GARBAGE BAGS OR TRASH LINERS.
Fermenting sauerkraut in quart and half-gallon Mason jars is an
acceptable practice, but may result in more spoilage losses.
Cabbage and cucumbers must be kept 1 to 2 inches under brine while
fermenting. After adding prepared vegetables and brine, insert a
suitably sized dinner plate or glass pie plate inside the
fermentation container. The plate must be slightly smaller than
the container opening, yet large enough to cover most of the
shredded cabbage or cucumbers. To keep the plate under the brine,
weight it down with 2 to 3 sealed quart jars filled with water.
Covering the container opening with a clean, heavy bath towel
helps to prevent contamination from insects and molds while the
vegetables are fermenting. Fine quality fermented vegetables are
also obtained when the plate is weighted down with a very large,
clean, plastic bag filled with 3 quarts of water containing 4-1/2
tablespoons of salt. Be sure to seal the plastic bag. Freezer
bags sold for packaging turkeys are suitable for use with 5-gallon
containers.
The fermentation container, plate, and jars must be washed in hot
sudsy water, and rinsed well with very hot water before use.
SALTS USED IN PICKLING
Use of canning or pickling salt is recommended. Fermented and
nonfermented pickles may be safely made using either iodized or
noniodized table salt. However, non-caking materials added to
table salts may make the brine cloudy. Flake salt varies in
density and is not recommended for use.
Reduced-sodium salts, for example "Lite Salt," may be used in
quick pickle recipes, as indicated in this Guide. The pickles
may, however, have a slightly different taste than expected.
CAUTION: USE OF REDUCED-SODIUM SALT IN FERMENTED PICKLE RECIPES IS
NOT RECOMMENDED.
Fermented Foods
DILL PICKLES
Use the following quantities for each gallon capacity of your
container.
4 lbs of 4-inch pickling cucumbers
2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed
1/2 cup salt
1/4 cup vinegar (5%)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 tsp whole mixed pickling spices (optional)
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end
and discard. Leave 1/4-inch of stem attached. Place half of dill
and spices on bottom of a clean, suitable container. Add
cucumbers, remaining dill, and spices. Dissolve salt in vinegar
and water and pour over cucumbers. Add suitable cover and weight.
Store where temperature is between 70F and 75F for about 3 to 4
weeks while fermenting. Temperatures of 55F to 65F are
acceptable, but the fermentation will take 5 to 6 weeks. Avoid
temperatures above 80F, or pickles will become too soft during
fermentation. Fermenting pickles cure slowly. Check the
container several times a week and promptly remove surface scum or
mold. CAUTION: IF THE PICKLES BECOME SOFT, SLIMY, OR DEVELOP A
DISAGREEABLE ODOR, DISCARD THEM. Fully fermented pickles may be
stored in the original container for about 4 to 6 months, provided
they are refrigerated and surface scum and molds are removed
regularly. Canning fully fermented pickles is a better way to
store them. To can them, pour the brine into a pan, heat slowly
to a boil, and simmer 5 minutes. Filter brine through paper
coffee filters to reduce cloudiness, if desired. Fill jar with
pickles and hot brine, leaving 1/2-inch headspace. Adjust lids
and process as below, or use the low-temperature pasteurization
treatment described previously.
Recommended Process Time for Dill Pickles in a Boiling-Water
Canner
Proces 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
Quarts 15 20 25
REFRIGERATOR DILLS - WHOLE PACK
6 lbs of 3- to 4-inch pickling cucumbers
18 to 24 large heads of fresh dill weed or 3/4 cup dill seeds
1-1/2 gal water
3/4 cup canning or pickling salt
2 to 3 cloves garlic, peeled and sliced
6 tbsp mixed pickling spices
Yield: About 4 to 5 quarts
Procedure: Wash cucumbers. Cut 1/16-inch slice from blossom end
and discard. Leave 1/4-inch stem attached. Place cucumbers in a
suitable 3-gallon container. Add dill. Combine water, salt,
garlic, and pickling spices. Bring to a boil. Cool and pour over
cucumbers in container. Add a suitable cover and weight. Keep at
room temperature for 1 week. Then fill jars with pickles and
brine. Seal and store in a refrigerator. Pickles may be eaten
after 3 days and should be consumed within 2 months.
SAUERKRAUT
25 lbs cabbage
3/4 cup canning or pickling salt
Quality: For the best sauerkraut, use firm heads of fresh
cabbage. Shred cabbage and start kraut between 24 and 48 hours
after harvest.
Yield: About 9 quarts
Procedure: Work with about 5 pounds of cabbage at a time. Discard
outer leaves. Rinse heads under cold running water and drain.
Cut heads in quarters and remove cores. Shred or slice to a
thickness of a quarter. Put cabbage in a suitable fermentation
container (discussed previously), and add 3 tablespoons of salt.
Mix thoroughly, using clean hands. Pack firmly until salt draws
juices from cabbage. Repeat shredding, salting, and packing until
all cabbage is in the container. Be sure it is deep enough so
that its rim is at least 4 or 5 inches above the cabbage. If
juice does not cover cabbage, add boiled and cooled brine (1-1/2
tablespoons of salt per quart of water). Add plate and weights;
cover container with a clean bath towel. Store at 70F to 75F
while fermenting. At temperatures between 70F and 75F, kraut will
be fully fermented in about 3 to 4 weeks; at 60F to 65F,
fermentation may take 5 to 6 weeks. At temperatures lower than
60F, kraut may not ferment. Above 75F, kraut may become soft.
If you weigh the cabbage down with a brine-filled bag, do not
disturb the crock until normal fermentation is completed (when
bubbling ceases). If you use jars as weight, you will have to
check the kraut 2 to 3 times each week and remove scum if it
forms. Fully fermented kraut may be kept tightly covered in the
refrigerator for several months or it may be canned as follows:
Hot pack - Bring kraut and liquid slowly to a boil in a large
kettle, stirring frequently. Remove from heat and fill jars
rather firmly with kraut and juices, leaving 1/2-inch headspace.
Raw pack - Fill jars firmly with kraut and cover with juices,
leaving 1/2-inch headspace.
Adjust lids and process.
Recommended Process Time for Sauerkraut 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
Quarts 15 20 20 25
Raw Pints 20 25 30 35
Quarts 25 30 35 40
Pickled or Nonfermented Foods
PICKLED DILLED BEANS
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints
Procedure: Wash and trim ends from beans and cut to 4-inch
lengths. In each sterile pint jar, place 1 to 2 dill heads and,
if desired, 1 clove of garlic. Place whole beans upright in jars,
leaving 1/2-inch headspace. Trim beans to ensure proper fit, if
necessary. Combine salt, vinegar, water, and pepper flakes (if
desired). Bring to a boil. Add hot solution to beans, leaving
1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickled Dilled Beans 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 5 min 10 15
PICKLED THREE-BEAN SALAD
1-1/2 cups cut and blanched green or yellow beans (prepared as
below)
1-1/2 cups canned, drained, red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion (about 1 medium onion)
1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
1/2 cup sliced green peppers (1/2 medium pepper)
1/2 cup white vinegar (5%)
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 tsp canning or pickling salt
1-1/4 cups water
Yield: About 5 to 6 half-pints
Procedure: Wash and snap off ends of fresh beans. Cut or snap
into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately.
Rinse kidney beans with tap water and drain again. Prepare and
measure all other vegetables. Combine vinegar, lemon juice,
sugar, and water and bring to a boil. Remove from heat. Add oil
and salt and mix well. Add beans, onions, celery, and green
pepper to solution and bring to a simmer. Marinate 12 to 14 hours
in refrigerator, then heat entire mixture to a boil. Fill clean
jars with solids. Add hot liquid, leaving 1/2-inch headspace.
Adjust lids and process.
Recommended Process Time for Pickled Three-Bean Salad 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
PICKLED BEETS
7 lbs of 2- to 2-1/2-inch diameter beets
4 cups vinegar (5%)
1/4 cup canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2- 2-1/2-inch diameter), if desired
Yield: About 8 pints
Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
prevent bleeding of color. Wash thoroughly. Sort for size.
Cover similar sizes together with boiling water and cook until
tender (about 25 to 30 minutes). CAUTION: DRAIN AND DISCARD
LIQUID. Cool beets. Trim off roots and stems and slip off skins.
Slice into 1/4-inch slices. Peel and thinly slice onions.
Combine vinegar, salt, sugar, and fresh water. Put spices in
cheesecloth bag and add to vinegar mixture. Bring to a boil. Add
beets and onions. Simmer 5 minutes. Remove spice bag. Fill
jars with beets and onions, leaving 1/2-inch headspace. Add hot
vinegar solution, allowing 1/2-inch headspace. Adjust lids and
process.
Recommended Process Time for Pickled Beets 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 30 min 35 40 45
Quarts
Variation: Pickled whole baby beets. Follow above directions but
use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do
not slice. Onions may be omitted.
PICKLED CAULIFLOWER OR BRUSSEL SPROUTS
12 cups of 1- to 2-inch cauliflower flowerets or small brussel
sprouts
4 cups white vinegar (5%)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 tbsp mustard seed
1 tbsp celery seed
1 tsp turmeric
1 tsp hot red pepper flakes
Yield: About 9 half-pints
Procedure: Wash cauliflower flowerets or brussel sprouts (remove
stems and blemished outer leaves) and boil in salt water (4 tsp
canning salt per gallon of water) for 3 minutes for cauliflower
and 4 minutes for brussel sprouts. Drain and cool. Combine
vinegar, sugar, onion, diced red pepper, and spices in large
saucepan. Bring to a boil and simmer 5 minutes. Distribute onion
and diced pepper among jars. Fill jars with pieces and pickling
solution, leaving 1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickled Cauliflower or Brussel
Sprouts 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
PICKLED CORN RELISH
10 cups fresh whole kernel corn (16 to 20 medium-size ears), or
six 10-ounce packages of frozen corn
2-1/2 cups diced sweet red peppers
2-1/2 cups diced sweet green peppers
2-1/2 cups chopped celery
1-1/4 cups diced onions
1-3/4 cups sugar
5 cups vinegar (5%)
2-1/2 tbsp canning or pickling salt
2-1/2 tsp celery seed
2-1/2 tbsp dry mustard
1-1/4 tsp turmeric
Yield: About 9 pints
Procedure: Boil ears or corn 5 minutes. Dip in cold water. Cut
whole kernels from cob or use six 10-ounce frozen packages of
corn. Combine peppers, celery, onions, sugar, vinegar, salt, and
celery seed in a saucepan. Bring to boil and simmer 5 minutes,
stirring occasionally. Mix mustard and turmeric in 1/2 cup of the
simmered mixture. Add this mixture and corn to the hot mixture.
Simmer another 5 minutes. If desired, thicken mixture with flour
paste (1/4 cup flour blended in 1/4 cup water) and stir
frequently. Fill jars with hot mixture, leaving 1/2-inch
headspace. Adjust lids and process.
Recommended Process Time for Pickled Corn Relish 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
PICKLED HORSERADISH SAUCE
2 cups (3/4 lb) freshly grated horseradish
1 cup white vinegar (5%)
1/2 tsp canning or pickling salt
1/4 tsp powdered ascorbic acid
Yield: About 2 half-pints
Procedure: The pungency of fresh horseradish fades within 1 to 2
months, even when refrigerated. Therefore, make only small
quantities at a time. Wash horseradish roots thoroughly and peel
off brown outer skin. The peeled roots may be grated in a food
processor or cut into small cubes and put through a food grinder.
Combine ingredients and fill into sterile jars (See Guide 1),
leaving 1/4-inch headspace. Seal jars tightly and store in a
refrigerator.
MARINATED WHOLE MUSHROOMS
7 lbs small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5%)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns
Yield: About 9 half-pints
Procedure: Select very fresh unopened mushrooms with caps less
than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch
attached to cap. Add lemon juice and water to cover. Bring to
boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil,
vinegar, oregano, basil, and salt in a saucepan. Stir in onions
and pimiento and heat to boiling. Place 1/4 garlic clove and 2-3
peppercorns in a half-pint jar. Fill jars with mushrooms and hot,
well-mixed oil/vinegar solution, leaving 1/2-inch headspace.
Adjust lids and process.
Recommended Process Time for Marinated Whole Mushrooms 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 Half-pints 20 min 25 30 35
PICKLED DILLED OKRA
7 lbs small okra pods
6 small hot peppers
4 tsp dill seed
8 to 9 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5%)
Yield: 8 to 9 pints
Procedure: Wash and trim okra. Fill jars firmly with whole okra,
leaving 1/2-inch headspace. Place 1 garlic clove in each jar.
Combine salt, hot peppers, dill seed, water, and vinegar in large
saucepan and bring to a boil. Pour hot pickling solution over
okra, leaving 1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickled Dilled Okra 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 10 min 15 20
MARINATED PEPPERS
Bell, Hungarian, banana, or jalapeno
4 lbs firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)
*Note: It is possible to adjust the intensity of pickled jalapeno
peppers by using all hot jalapeno peppers (hot style), or blending
with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers
For medium style: Use 2 lbs jalapeno peppers and 2 lb sweet and
mild peppers
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and
mild peppers
Yield: About 9 half-pints
Procedure: Select your favorite pepper. CAUTION: IF YOU SELECT
HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR
WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR
FACE. Peppers may be left whole. Large peppers may be quartered.
Wash, slash two to four slits in each pepper, and blanch in
boiling water or blister in order to peel tough-skinned hot
peppers.
Peppers may be blistered using one of the following methods: Oven
or broiler method: Place peppers in a hot oven (400F) or broiler
for 6-8 minutes or until skins blister. Range-top method: Cover
hot burner, either gas or electric, with heavy wire mesh. Place
peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth.
This will make peeling the peppers easier. After several minutes
of cooling, peel each pepper. Flatten whole peppers. Mix all
remaining ingredients in a saucepan and heat to boiling. Place
1/4 garlic clove (optional) and 1/4 teaspoon salt in each half
pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot,
well-mixed oil/pickling solution over peppers, leaving 1/2-inch
headspace. Adjust lids and process.
Recommended Process Time for Marinated Peppers 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 15 min 20 20 25
Pints 20 25 30 35
PICKLED BELL PEPPERS
7 lbs firm bell peppers
3-1/2 cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
4-1/2 tsp canning or pickling salt
Yield: About 9 pints
Procedure: Wash peppers, cut into quarters, remove cores and
seeds, and cut away any blemishes. Slice peppers in strips. Boil
sugar, vinegar, and water for 1 minute. Add peppers and bring to
a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each
sterile half-pint jar; double the amounts for pint jars. Add
pepper strips and cover with hot vinegar mixture, leaving 1/2-inch
headspace. Adjust lids and process.
Recommended Process Time for Pickled Bell Peppers 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
PICKLED HOT PEPPERS
Hungarian, banana, chile, jalapeno
4 lbs hot long red, green, or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
Yield: About 9 pints
CAUTION: WEAR RUBBER GLOVES WHEN HANDLING HOT PEPPERS OR WASH
HANDS THOROUGHLY WITH SOUP AND WATER BEFORE TOUCHING YOUR FACE.
Procedure: Wash peppers. If small peppers are left whole, slash 2
to 4 slits in each. Quarter large peppers. Blanch in boiling
water or blister in order to peel (see instructions for blistering
for "Marinated Peppers," discussed previously). Cool and peel off
skin. Flatten small peppers. Fill jars, leaving 1/2-inch
headspace. Combine and heat other ingredients to boiling and
simmer 10 minutes. Remove garlic. Add hot pickling solution over
peppers, leaving 1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickled Hot Peppers 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 Half-pints 10 min 15 20
or Pints
PICKLED PEPPER-ONION RELISH
6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1-1/2 cups sugar
6 cups vinegar (5%), preferably white distilled
2 tbsp canning or pickling salt
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all ingredients and
boil gently until mixture thickens and volume is reduced by one-
half (about 30 minutes). Fill sterile jars (See Guide 1) with hot
relish, leaving 1/2-inch headspace, and seal tightly. Store in
refrigerator and use within one month. CAUTION: IF EXTENDED
STORAGE IS DESIRED, THIS PRODUCT MUST BE PROCESSED.
Recommended Process Time for Pickled-Pepper-Onion Relish 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
PICCALILLI
6 cups chopped green tomatoes
1-1/2 cups chopped sweet red peppers
1-1/2 cups chopped green peppers
2-1/4 cups chopped onions
7-1/2 cups chopped cabbage
1/2 cup canning or pickling salt
3 tbsp whole mixed pickling spice
4-1/2 cups vinegar (5%)
3 cups brown sugar
Yield: 9 half-pints
Procedure: Wash, chop, and combine vegetables with 1/2 cup salt.
Cover with hot water and let stand 12 hours. Drain and press in a
clean white cloth to remove all possible liquid. Tie spices
loosely in a spice bag and add to combined vinegar and brown
sugar. Heat to boil. Place vegetables in a saucepan and boil
gently 30 minutes or until the volume of the mixture is reduced by
one-half. Remove spice bag. Fill hot sterile jars (See Guide 1),
with hot mixture, leaving 1/2-inch headspace. Adjust lids and
process.
Recommended Process Time for Piccalilli 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
BREAD-AND-BUTTER PICKLES
6 lbs of 4- to 5-inch pickling cucumbers
8 cups thinly sliced onions (about 3 pounds)
1/2 cup canning or pickling salt
4 cups vinegar (5%)
4-1/2 cups sugar
2 tbsp mustard seed
1-1/2 tbsp celery seed
1 tbsp ground turmeric
1 cup pickling lime (optional)
Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and
discard. Cut into 3/16-inch slices. Combine cucumbers and onions
in a large bowl. Add salt. Cover with 2 inches crushed or cubed
ice. Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot. Boil 10 minutes.
Add cucumbers and onions and slowly reheat to boiling. Fill pint
jars with slices and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process as below or use low-temperature
pasteurization treatment described previously.
Variation for Firmer Pickles: Wash cucumbers. Cut 1/16-inch off
blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup
pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-
gallon crock or enamelware container. Avoid inhaling lime dust
while mixing the lime-water solution. Soak cucumber slices in
lime water for 12 to 24 hours, stirring occasionally. Remove from
lime solution, rinse, and resoak 1 hour in fresh cold water.
Repeat the rinsing and soaking steps two more times. Handle
carefully, as slices will be brittle. Drain well.
Recommended Process Time for Bread-and-Butter Pickles 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 10 min 15 20
Quarts
Storage: After processing and cooling, jars should be stored 4 to
5 weeks to develop ideal flavor.
Variation: Squash bread-and-butter pickles. Substitute slender (1
to 1-1/2 inches in diameter) zucchini or yellow summer squash for
cucumbers.
QUICK FRESH-PACK DILL PICKLES
18 lbs of 3- to 5-inch pickling cucumbers
2 gals water
1-1/2 cups canning or pickling salt
1-1/2 qts vinegar (5%)
1/4 cup sugar
2-1/4 cups water
2 tbsp whole mixed pickling spice
5 tbsp whole mustard seed (2 tsp per quart jar)
21 heads of fresh dill (3 heads per quart jar) or
7 tbsp dill seed (1 tbsp per quart jar)
Yield: 7 quarts
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end
and discard, but leave 1/4-inch of stem attached. Dissolve 3/4
cup salt in 2 gals water. Pour over cucumbers and let stand 12
hours. Drain. Combine vinegar, 3/4 cup salt, sugar, and 2-1/4
cups water. Add mixed pickling spices tied in a clean white
cloth. Heat to boiling. Fill jars with pickles. Add 2 tsp
mustard seed and 3 heads fresh dill per quart. Cover with boiling
pickling solution, leaving 1/2-inch headspace. Adjust lids and
process as below or use the low-temperature pasteurization
treatment described previously.
Recommended Process Time for Quick Fresh-Pack Dill Pickles 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
Quarts 15 20 25
REDUCED-SODIUM SLICED DILL PICKLES
4 lbs (3- to 5-inch) pickling cucumbers
6 cups vinegar (5%)
6 cups sugar
2 tbsp canning or pickling salt
1-1/2 tsp celery seed
1-1/2 tsp mustard seed
2 large onions, thinly sliced
8 heads fresh dill
Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end
and discard. Cut cucumbers in 1/4-inch slices. Combine vinegar,
sugar, salt, celery, and mustard seeds in large saucepan. Bring
mixture to boiling. Place 2 slices of onion and 1/2 dill head on
bottom of each pint jar. Fill jars with cucumber slices, leaving
1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on
top. Pour hot pickling solution over cucumbers, leaving 1/4-inch
headspace. Adjust lids and process.
Recommended Process Time for Reduced-Sodium Sliced Dill Pickles 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 15 min 20 25
SWEET GHERKIN PICKLES
7 lbs cucumbers (1-1/2 inch or less)
1/2 cup canning or pickling salt
8 cups sugar
6 cups vinegar (5%)
3/4 tsp turmeric
2 tsp celery seeds
2 tsp whole mixed pickling spice
2 cinnamon sticks
1/2 tsp fennel (optional)
2 tsp vanilla (optional)
Yield: 6 to 7 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end
and discard, but leave 1/4-inch of stem attached. Place cucumbers
in large container and cover with boiling water. Six to 8 hours
later, and on the second day, drain and cover with 6 quarts of
fresh boiling water containing 1/4-cup salt. On the third day,
drain and prick cucumbers with a table fork. Combine and bring to
boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour
over cucumbers. Six to 8 hours later, drain and save the pickling
syrup. Add another 2 cups each of sugar and vinegar and reheat to
boil. Pour over pickles. On the fourth day, drain and save
syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to
boiling and pour over pickles. Drain and save pickling syrup 6 to
8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to
boiling. Fill sterile pint jars (See Guide 1) with pickles and
cover with hot syrup, leaving 1/2-inch headspace. Adjust lids and
process as below, or use the low-temperature pasteurization
treatment described previously.
Recommended Process Time for Sweet Gherkin Pickles 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 5 min 10 15
PICKLE RELISH
3 qts chopped cucumbers
3 cups each of chopped sweet green and red peppers
1 cup chopped onions
3/4 cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp each of mustard seed, turmeric, whole allspice, and whole
cloves
6 cups white vinegar (5%)
Yield: About 9 pints
Procedure: Add cucumbers, peppers, onions, salt, and ice to water
and let stand 4 hours. Drain and re-cover vegetables with fresh
ice water for another hour. Drain again. Combine spices in a
spice or cheesecloth bag. Add spices to sugar and vinegar. Heat
to boiling and pour mixture over vegetables. Cover and
refrigerate 24 hours. Heat mixture to boiling and fill hot into
clean jars, leaving 1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickle Relish 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
14-DAY SWEET PICKLES
Can be canned whole, in strips, or in slices
4 lbs of 2- to 5-inch pickling cucumbers
(if packed whole, use cucumbers of uniform size)
3/4 cup canning or pickling salt
(Separated - 1/4 cup on each of the 1st, 3rd, and 5th days)
2 tsp celery seed
2 tbsp mixed pickling spices
5-1/2 cups sugar
4 cups vinegar (5%)
Yield: About 5 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end
and discard, but leave 1/4-inch of stem attached. Place whole
cucumbers in suitable 1-gallon container. Add 1/4 cup canning or
pickling salt to 2 quarts water and bring to a boil. Pour over
cucumbers. Add suitable cover and weight. Place clean towel over
container and keep the temperature at about 70F. ON THE THIRD AND
FIFTH DAYS, drain salt water and discard. Rinse cucumbers and
rescald cover and weight. Return cucumbers to container. Add 1/4
cup salt to 2 quarts fresh water and boil. Pour over cucumbers.
Replace cover and weight, and re-cover with clean towel. On the
seventh day, drain salt water and discard. Rinse cucumbers and
rescald containers, cover, and weight. Slice or strip cucumbers,
if desired, and return to container. Place celery seed and
pickling spices in small cheesecloth bag. Combine 2 cups sugar
and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil
and pour pickling solution over cucumbers. Add cover and weight,
and re-cover with clean towel. ON EACH OF THE NEXT SIX DAYS,
drain syrup and spice bag and save. Add 1/2 cup sugar each day
and bring to a boil in a saucepan. Remove cucumbers and rinse.
Scald container, cover, and weight daily. Return cucumbers to
container, add boiled syrup, cover, weight, and re-cover with
towel. ON THE 14TH DAY, drain syrup into saucepan. Fill sterile
pint jars (See Guide 1) or clean quart jars, leaving 1/2-inch
headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove
spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch
headspace. Adjust lids and process as below or use low-
temperature pasteurization treatment described previously.
Recommended Process Time for 14-Day Sweet Pickles 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 5 min 10 15
Quarts 10 15 20
QUICK SWEET PICKLES
May be canned as either strips or slices
8 lbs of 3- to 4-inch pickling cucumbers
1/3 cup canning or pickling salt
4-1/2 cups sugar
3-1/2 cups vinegar (5%)
2 tsp celery seed
1 tbsp whole allspice
2 tbsp mustard seed
1 cup pickling lime (optional)
Yield: About 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and
discard, but leave 1/4 inch of stem attached. Slice or cut in
strips, if desired. Place in bowl and sprinkle with 1/3 cup of
salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3
to 4 hours. Add more ice as needed. Drain well.
Combine sugar, vinegar, celery seed, allspice, and mustard seed in
6-quart kettle. Heat to boiling.
Hot pack - Add cucumbers and heat slowly until vinegar solution
returns to boil. Stir occasionally to make sure mixture heats
evenly. fill sterile jars, leaving 1/2-inch headspace.
Raw pack - Fill jars, leaving 1/2-inch headspace.
Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids
and process as below or use the low temperature pasteurization
treatment described previously.
Variation for Firmer Pickles: Wash cucumbers. Cut 1/16-inch off
blossom end and discard, but leave 1/4-inch of stem attached.
Slice or strip cucumbers. Mix 1 cup pickling lime and 1/3 cup
salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
container. CAUTION: AVOID INHALING LIME DUST WHILE MIXING THE
LIME-WATER SOLUTION. Soak cucumber slices or strips in lime water
solution for 12 to 24 hours, stirring occasionally. Remove from
lime solution and rinse and resoak 1 hour in fresh cold water.
Repeat the rinsing and resoaking two more times. Handle carefully
because slices or strips will be brittle. Drain well.
Recommended Process Time for Quick Sweet Pickles in a Boiling-
Water Canner
Process Time at Altitudes of
Style Jar 0 - 1,001 ft Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints or 5 min 10 15
Quarts
Raw Pints 10 15 20
Quarts 15 20 25
Storage: After processing and cooling, jars should be stored 4 to
5 weeks to develop ideal flavor.
Variation: Add 2 slices of raw whole onion to each jar before
filling with cucumbers.
REDUCED-SODIUM SLICED SWEET PICKLES
4 lbs (3- to 4-inch) pickling cucumbers
Brining Solution:
1 qt distilled white vinegar (5%)
1 tbsp canning or pickling salt
1 tbsp mustard seed
1/2 cup sugar
Canning Syrup:
1-2/3 cups distilled white vinegar (5%)
3 cups sugar
1 tbsp whole allspice
2-1/4 tsp celery seed
Yield: About 4 to 5 pints
Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and
discard. Cut cucumbers into 1/4-inch slices. Combine all
ingredients for canning syrup in a saucepan and bring to boiling.
Keep syrup hot until used. In a large kettle, mix the
ingredients for the brining solution. Add the cut cucumbers,
cover, and simmer until the cucumbers change color from bright to
dull green (about 5 to 7 minutes). Drain the cucumber slices.
Fill jars, and cover with hot canning syrup leaving 1/2-inch
headspace. Adjust lids and process.
Recommended Process Time for Reduced-Sodium Sliced Sweet Pickles
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 10 min 15 20
PICKLED SWEET GREEN TOMATOES
10 to 11 lbs of green tomatoes (16 cups sliced)
2 cups sliced onions
1/4 cup canning or pickling salt
3 cups brown sugar
4 cups vinegar (5%)
1 tbsp mustard seed
1 tbsp allspice
1 tbsp celery seed
1 tbsp whole cloves
Yield: About 9 pints
Procedure: Wash and slice tomatoes and onions. Place in bowl,
sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain.
Heat and stir sugar in vinegar until dissolved. Tie mustard seed,
allspice, celery seed, and cloves in a spice bag. Add to vinegar
with tomatoes and onions. If needed, add minimum water to cover
pieces. Bring to boil and simmer 30 minutes, stirring as needed
to prevent burning. Tomatoes should be tender and transparent
when properly cooked. Remove spice bag. Fill jar and cover with
hot pickling solution, leaving 1/2-inch headspace. Adjust lids
and process.
Recommended Process Time for Pickled Sweet Green Tomatoes 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 10 min 15 20
Quarts 15 20 25
PICKLED GREEN TOMATO RELISH
10 lbs small, hard green tomatoes
1-1/2 lbs red bell peppers
1-1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 qt water
4 cups sugar
1 qt vinegar (5%)
1/3 cup prepared yellow mustard
2 tbsp cornstarch
Yield: 7 to 9 pints
Procedure: Wash and coarsely grate or finely chop tomatoes,
peppers, and onions. Dissolve salt in water and pour over
vegetables in large kettle. Heat to boiling and simmer 5 minutes.
Drain in colander. Return vegetables to kettle. Add sugar,
vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and
simmer 5 minutes. Fill sterile pint jars (See Guide 1) with hot
relish, leaving 1/2-inch headspace. Adjust lids and process.
Recommended Process Time for Pickled Green Tomato Relish 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
PICKLED MIXED VEGETABLES
4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into
1-inch slices (cut off 1/16 inch from blossom end and discard)
2 lbs peeled and quartered small onions
4 cups cut celery (1-inch pieces)
2 cups peeled and cut carrots (1/2-inch pieces)
2 cups cut sweet red peppers (1/2-inch pieces)
2 cups cauliflower flowerets
5 cups white vinegar (5%)
1/4 cup prepared mustard
1/2 cup canning or pickling salt
3-1/2 cups sugar
3 tbsp celery seed
2 tbsp mustard seed
1/2 tsp whole cloves
1/2 tsp ground turmeric
Yield: About 10 pints
Procedure: Combine vegetables, cover with 2 inches of cubed or
crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle,
combine vinegar and mustard and mix well. Add salt, sugar, celery
seed, mustard seed, cloves, turmeric. Bring to a boil. Drain
vegetables and add to hot pickling solution. Cover and slowly
bring to boil. Drain vegetables but save pickling solution. Fill
vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch
headspace. Add pickling solution, leaving 1/2-inch headspace.
Adjust lids and process.
Recommended Process Time for Pickled Mixed Vegetables 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
Quarts 10 15 20
PICKLED BREAD-AND-BUTTER ZUCCHINI
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water
and salt. Let stand 2 hours and drain thoroughly. Combine
vinegar, sugar, and spices. Bring to a boil and add zucchini and
onions. Simmer 5 minutes and fill jars with mixture and pickling
solution, leaving 1/2-inch headspace. Adjust lids and process or
use low-temperature pasteurization treatment described previously.
Recommended Process Time for Pickled Bread and Butter Zucchini 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 10 min 15 20
Quarts
GUIDE 7
COMPLETE GUIDE TO HOME CANNING
PREPARING AND CANNING JAMS AND JELLIES
[INSERT TABLE OF CONTENTS, IF DESIRED, *1*]
Making Jelly Without Added Pectin
Use only firm fruits naturally high in pectin. Select a mixture
of about 3/4 ripe and 1/4 underripe fruit. Do not use
commercially canned or frozen fruit juices. Their pectin content
is too low. Wash all fruits thoroughly before cooking. Crush
soft fruits or berries; cut firmer fruits into small pieces.
Using the peels and cores adds pectin to the juice during cooking.
Add water to fruits that require it, as listed in the table of
ingredients below. Put fruit and water in large saucepan and
bring to a boil. Then simmer according to the times below until
fruit is soft, while stirring to prevent scorching. One pound of
fruit should yield at least 1 cup of clear juice.
Extracting juices and making jelly
[INSERT TABLE "TO EXTRACT JUICE", Guide 7, pg 5, *10*]
When fruit is tender, strain through a colander, then strain
through a double layer of cheesecloth or a jelly bag. Allow juice
to drip through, using a stand or colander to hold the bag.
Pressing or squeezing the bag or cloth will cause cloudy jelly.
Using no more than 6 to 8 cups of extracted fruit juice at a time,
measure fruit juice, sugar, and lemon juice according to the
ingredients in the table above and heat to boiling. Stir until
the sugar is dissolved. Boil over high heat to the jellying
point. To test jelly for doneness, use one of the following
methods.
Temperature Test: Use a jelly or candy thermometer and boil
until mixture reaches the following temperatures at altitudes
of:
[INSERT "SEA LEVEL" CHART, Guide 7, pg 5, *10*]
Sheet or Spoon Test - Dip a cool metal spoon into the boiling
jelly mixture. Raise the spoon about 12 inches above the pan
(out of steam). Turn the spoon so the liquid runs off the
side. The jelly is done when the syrup forms two drops that
flow together and sheet or hang off the edge of the spoon.
[INSERT ILLUSTRATION, Guide 7, pg 6, *5*]
Remove from heat and quickly skim off foam. Fill sterile jars
(See Guide 1) with jelly. Use a measuring cup or ladle the jelly
through a wide-mouthed funnel, leaving a 1/4-inch headspace.
Adjust lids and process.
Recommended Process Time for Jelly Without Added Pectin 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
MAKING JAR WITHOUT ADDED PECTIN
Wash and rinse all fruits thoroughly before cooking. Do not soak.
For best flavor, use fully ripe fruit. Remove stems, skins, and
pits from fruit; cut into pieces and crush. For berries, remove
stems and blossoms and crush. Seedy berries may be put through a
sieve or food mill. Measure crushed fruit into large saucepan
using the ingredient quantities specified in the table below.
[INSERT TABLE, "INGREDIENT QUANTITIES", Guide 7, pg 7, *10*]
Add sugar and bring to a boil while stirring rapidly and
constantly. Continue to boil until mixture thickens. Use one of
the following tests to determine when jams and jellies are ready
to fill. Remember to allow for thickening during cooling.
Temperature test - Use a jelly or candy thermometer and boil
until mixture reaches the temperature for your altitude (see
chart from beginning of this Guide).
Refrigerator test - Remove the jam mixture from the heat. Pour
a small amount of boiling jam on a cold plate and put it in
the freezing compartment of a refrigerator for a few minutes.
If the mixture gels, it is ready to fill.
Remove from heat and skim off foam quickly. Fill sterile jars
(See Guide 1) with jam. Use a measuring cup or ladle the jam
through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust
lids and process.
Recommended Process Time for Jams Without Added Pectin 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
MAKING JAMS AND JELLIES WITH ADDED PECTIN
Fresh fruits and juices as well as commercially canned or frozen
fruit juice can be used with commercially prepared powdered or
liquid pectins. The order of combining ingredients depends on the
type of pectin used. Complete directions for a variety of fruits
are provided with packaged pectin. Jelly or jam made with added
pectin requires less cooking and generally gives a larger yield.
These products have more natural fruit flavors, too. In addition,
using added pectin eliminates the need to test hot jellies and
jams for proper gelling. Adding 1/2 teaspoon of butter or
margarine with the juice and pectin will reduce foaming. However,
these may cause off-flavor in long-term storage of jellies and
jams. Recipes available using packaged pectin include:
Jellies - Apple, crab apple, blackberry, boysenberry, dewberry,
currant, elderberry, grape, mayhaw, mint, peach, plum, black
or red raspberry, loganberry, rhubarb, and strawberry.
Jams - Apricot, blackberry, boysenberry, dewberry, loganberry,
red raspberry, youngberry, blueberry, cherry, currant, fig,
gooseberry, grape, orange marmalade, peach, pear, plum,
rhubarb, strawberry, and spiced tomato.
Be sure to use Mason canning jars, self-sealing two-piece lids,
and a 5-minute process (corrected for altitude, as necessary) in
boiling water. (See Guide 1 about spoilage of jams and jellies.)
Purchase fresh pectin each year. Old pectin may result in poor
gels. Follow the instructions with each package and process as
below:
Recommended Process Time for Jellies and Jam with Added Pectin 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
Following are a few additional jelly and jam recipes for use with
packaged pectin.
PEAR-APPLE JAM
2 cups peeled, cored, and finely chopped pears (about 2 lbs)
1 cup peeled, cored, and finely chopped apples
6-1/2 cups sugar
1/4 tsp ground cinnamon
1/3 cup bottled lemon juice
6 oz liquid pectin
Yield: About 7 to 8 half-pints
Procedure: Crush apples and pears in a large saucepan and stir in
cinnamon. Thoroughly mix sugar and lemon juice with fruits and
bring to a boil over high heat, stirring constantly. Immediately
stir in pectin. Bring to a full rolling boil and boil hard 1
minute, stirring constantly. Remove from heat, quickly skim off
foam, and fill sterile jars (See Guide 1) leaving 1/4-inch
headspace. Adjust lids and process.
Recommended Process Time for Pear-Apple Jam 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
STRAWBERRY-RHUBARB JELLY
1-1/2 lbs red stalks of rhubarb
1-1/2 qts ripe strawberries
1/2 tsp butter or margarine to reduce foaming (optional)
6 cups sugar
6 oz liquid pectin
Yield: About 7 half-pints
Procedure: Wash and cut rhubarb into 1-inch pieces and blend or
grind. Wash, stem, and crush strawberries, one layer at a time,
in a saucepan. Place both fruits in a jelly bag or double layer
of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups
of juice into a large saucepan. Add butter and sugar, thoroughly
mixing into juice. Bring to a boil over high heat, stirring
constantly. Immediately stir in pectin. Bring to a full rolling
boil and boil hard 1 minute, stirring constantly. Remove from
heat, quickly skim off foam, and fill sterile jars (See Guide 1),
leaving 1/4-inch headspace. Adjust lids and process.
Recommended Process Time for Strawberry-Rhubarb Jelly 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
BLUEBERRY-SPICE JAM
2-1/2 pints ripe blueberries
1 tbsp lemon juice
1/2 tsp ground nutmeg or cinnamon
5-1/2 cups sugar
3/4 cup water
1 box (1-3/4 oz) powdered pectin
Yield: About 5 half-pints
Procedure: Wash and thoroughly crush blueberries, one layer at a
time, in a saucepan. Add lemon juice, spice, and water. Stir in
pectin and bring to a full rolling boil over high heat, stirring
frequently. Add the sugar and return to a full rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat,
quickly skim off foam, and fill sterile jars (See Guide 1),
leaving 1/4-inch headspace. Adjust lids and process.
Recommend Process Time for Blueberry-Spice Jam 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
GRAPE-PLUM JELLY
3-1/2 lbs ripe plums
3 lbs ripe Concord grapes
1 cup water
1/2 tsp butter or margarine to reduce foaming (optional)
8-1/2 cups sugar
1 box (1-3/4 oz) powdered pectin
Yield: About 10 half-pints
Procedure: Wash and pit plums; do not peel. Thoroughly crush the
plums and grapes, one layer at a time, in a saucepan with water.
Bring to a boil, cover, and simmer 10 minutes. Strain juice
through a jelly bag or double layer of cheesecloth. Measure sugar
and set aside. Combine 6-1/2 cups of juice with butter and pectin
in large saucepan. Bring to a hard boil over high heat, stirring
constantly. Add the sugar and return to a full rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat,
quickly skim off foam, and fill sterile jars (see Guide 1),
leaving 1/4-inch headspace. Adjust lids and process.
Recommended Process Time for Grape-Plum Jelly 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
MAKING REDUCED-SUGAR FRUIT SPREADS
A variety of fruit spreads may be made that are tasteful, yet
lower in sugars and calories than regular jams and jellies. The
following are recipes for reduced-sugar fruit spreads. Gelatin
may be used as a thickening agent, as indicated in two of the
following recipes. Sweet fruits, apple juice, spices, and/or a
liquid, low-calorie sweetener are used to provide the sweet flavor
of the fruit spreads. When gelatin is used in the recipe, the
jars of spread should not be processed. They should be
refrigerated and used within 4 weeks.
PEACH-PINEAPPLE SPREAD
4 cups drained peach pulp (procedure as below)
2 cups drained unsweetened crushed pineapple
1/4 cup bottled lemon juice
2 cups sugar (optional)
This recipe may be made with any combination of peaches,
nectarines, apricots, and plums.
This recipe may be made without sugar or with up to 2 cups,
according to taste or preference. Nonnutritive sweeteners may be
added. If aspartame (a low-calorie nutritive sweetener) is used,
the sweetening power of aspartame may be lost within 3 to 4 weeks.
Yield: 5 to 6 half-pints
Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches.
Drain well. Peel and remove pits. Grind fruit flesh with a
medium or coarse blade, or crush with a fork (do not use a
blender). Place ground or crushed fruit in a 2-quart saucepan.
Heat slowly to release juice, stirring constantly, until fruit is
tender. Place cooked fruit in a jelly bag or strainer lined with
four layers of cheesecloth. Allow juice to drip about 15 minutes.
Save the juice for jelly or other uses. Measure 4 cups of
drained fruit pulp for making spread. Combine the 4 cups of pulp,
pineapple, and lemon juice in a 4-quart saucepan. Add up to 2
cups of sugar, if desired, and mix well. Heat and boil gently for
10 to 15 minutes, stirring enough to prevent sticking. Fill jars
quickly, leaving 1/4-inch headspace. Adjust lids and process.
Recommended Process Time for Peach-Pineapple Spread 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 Half-pints 15 min 20 20 25
Pints 20 25 30 35
REFRIGERATED APPLE SPREAD (Made with gelatin)
2 tbsp unflavored gelatin powder
1 qt bottle unsweetened apple juice
2 tbsp bottled lemon juice
2 tbsp liquid low-calorie sweetener
Food coloring, if desired
Yield: 4 half-pints
Procedure: In a saucepan, soften the gelatin in the apple and
lemon juices. To dissolve gelatin, bring to a full rolling boil
and boil 2 minutes. Remove from heat. Stir in sweetener and food
coloring, if desired. Fill jars, leaving 1/4-inch headspace.
Adjust lids. Do not process or freeze. CAUTION: STORE IN
REFRIGERATOR AND USE WITHIN 4 WEEKS.
Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4
whole cloves to mixture before boiling. Remove both spices before
adding the sweetener and food coloring.
REFRIGERATED GRAPE SPREAD (Made with gelatin)
2 tbsp unflavored gelatin powder
1 bottle (24 oz) unsweetened grape juice
2 tbsp bottled lemon juice
2 tbsp liquid low-calorie sweetener
Yield: 3 half-pints
Procedure: In a saucepan, soften the gelatin in the grape and
lemon juices. Bring to full rolling boil to dissolve gelatin.
Boil 1 minute and remove from heat. Stir in sweetener. Fill jars
quickly, leaving 1/4-inch headspace. Adjust lids. Do not process
or freeze. CAUTION: STORE IN REFRIGERATOR AND USE WITHIN 4 WEEKS.
REMAKING SOFT JELLIES
Measure jelly to be recooked. Work with no more than 4 to 6 cups
at a time.
To Remake with Powdered Pectin: For each quart of jelly, mix 1/4
cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice, and 4
teaspoons powdered pectin. Bring to a boil while stirring. Add
jelly and bring to a rolling boil over high heat, stirring
constantly. Boil hard 1/2 minute. Remove from heat, quickly skim
foam off jelly, and fill sterile jars (See Guide 1), leaving 1/4-
inch headspace. Adjust new lids and process.
To Remake with Liquid Pectin: For each quart of jelly, measure 3/4
cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons
liquid pectin. Bring jelly only to boil over high heat, while
stirring. Remove from heat and quickly add the sugar, lemon
juice, and pectin. Bring to a full rolling boil, stirring
constantly. Boil hard for 1 minute. Quickly skim off foam and
fill sterile jars (See Guide 1), leaving 1/4-inch headspace.
Adjust new lids and process.
To Remake Without Added Pectin: For each quart of jelly, add 2
tablespoons bottled lemon juice. Heat to boiling and boil for 3
to 4 minutes. Use one of the tests described at the beginning of
this Guide to determine jelly doneness. Remove from heat, quickly
skim off foam, and fill sterile jars (See Guide 1), leaving 1/4-
inch headspace. Adjust new lids and process.
Recommended Process Time for Remade Soft Jellies 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
U.S. Government Printing Office: 1989
0 - 233-131 QL 2
|