Make your own free website on Tripod.com

Canning Jams and Jellies and Vegetables

BlueBerry Jelly
* 4 cups juice (about 2 qts). * 7 cups sugar * 1 bottled liquid pectin * 2-1/2 lbs. ripe blueberries Crush about 2 quarts fully ripe blueberries. Heat, covered 5 mins, stirring occasionally. Place in jelly bag and squeeze out juice. Measure 4 cups into a very large saucepan. Add the sugar: mix well. Place over high heat and bring to a boil, stirring comstantly. At once stir in liquid pectin. Then bring to a full tolling boil, and boil hard one min. Stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with 1/8 inch hot paraffin was. Makes about 12 medium glasses. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peach Jelly
* 3cups juice (about 21/2 qts., * 3-1/2 lbs ripe peaches * 6-1/2 cups sugar * 1 bottle liquid pectin Pit (do not peel) about 2-1/2 quarts fully ripe peaches. Crush thoroughly. Add 1/2 cup water: bring to a boil and simmer, covered, 5 mins. Place in jelly bag and squeeze out juice. Measure 3 cups into a very large saucepan. Add the sugar: mix well. Place over high heat and bring to a boil stirring constantly. At once stir in liquid pectin. Then bring to a full rolling boil, and boil hard one min., stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterlized jars. Cover at once with 1/8 inch hot parraffin. Makes about 9 med. jars.
Blueberry and Raspberry Jam
* 1 Quart blueberries (5 cups) * 1 Quart red raspberries ( 5 cups) * 1/2 bottle liquid pectin * 7 cups sugar Wash and crush blueberries and raspberries: combine. Measure 4 cups. If necessary fill last cup with water. Add sugar, mix well and bring to full rolling boil. Cook over high heat one minute, stirring constantly. Remove from heat and stir in pectin. Skim and pour quickly into hot sterilized jars. Seal immediately.
Rhubarb and Jello Jam
* 6 cups rhubarb, cut fine * 5 cups sugar * 1-3oz. pkg strawberry jello Add sugar to rhubarb and leave overnight. Boil for 1 minute. Add jello. Return to boil. Pour into hot, sterilized jars and seal. Makes approximately 6 jars.
Apple Jelly
* 5 pounds of green apples (7 cups juice) * 9 cups sugar * 1-57 g box powdered pectin To prepare the juice, cut apples in small pieces. Do not peal or core. Add 5 cups water. Bring to a boil and simmer, covered for 15 minutes. Crush with a masher periodically. Place in a jelly bag and squeeze out juice. Measure 7 cups into a large Dutch Oven. Measure sugar and set aside. Mix powdered pectin with juice. Place over high heat and stir until mixture comes to a haed boil, at once stir in sugar. Bring to a full rolling boil and boil hard for 1 minute. Stir constantly. Remove from heat. skim and ladle into hot sterilized jars. Deal with paraffin. Yield: 6 pints.
Canning Vegetables
Dill Pickles
Makes 5-1/2 gallons - 10 quarts BRINE: * 18 cups water * 1 cup pickling salt * 4 cups vinager * 1/2 cup Sugar ( opt.) * pinch of Tumeric * pinch of Alum * pinch of pickling spice Clean cumumbers or carrots Pack some garlic, dill, spice in bottom of Jar. Pack in Vegetables and pour Hot juice over Top
Vegetable in Jars
Green or Wax Beans Raw pack recommended using cut beans. 1- Slect tender young beans 2- Prepare jars, lids, and boiling bath water. 3- Wash and rinse beans and remove ends. 4- Cut beans in 3 cm lengths. 5- Pack tightly in jars, leaving 2 cm headspace. 6- Add 2 ml salt to small (500 ml) jars or 540 ml cans or 5 ml salt to medium 1 L jars. 7- Fill jars with boiling water, leaving a 2 cm headspace. 8- Wipe sealing edge of jar. Apply and center lid on rim. 9- Process for 40 mins
Canned Tomatoes
Note: After filing each container, you must add either citric acid or reconstituted lemon juice. DO NOT use fresh lemon juice, the acid content varies, too much. Add 1 ml citric acid or 15 ml reconstituted lemon juice to 500 ml jars or 540 ml cans. Add 2 ml citric acid or 30 ml lemon juice to medium (1 L jars) or 796 ml cans. 1- Drop tomatoes in boiling water for 30 seconds. 2- Remove from boiling water and drop into cold water. 3- Peel 4- Drop in quart jars, with 1 teaspoon of salt and few grains of pepper. 5- Pour tomatoe juice over tomatoes. 6- Seal and can for 45 mins.
Canned Beets or Carrots
1- Wash, peel, and cut off tails and heads of carrots or beets. 2- Slice beets, I quarter the beets, or slice carrots into slivers. 3- Put into quart jars with 1 tsp of salt. 4- But boiling water over vegetables. 5- Wipe rim of jar, and put seals on them. 6- Can in canner for 2-1/2 hours. 7- Beets about 2 hours, and 15 minutes.
Mustard Bean Pickles
Wash and trim ends from 15 cups of beans. Cut into 1 inch lengeths. Boil in salted water until tender. Mix together the following in large pot. * 2-1/2 cups sugar * 1 Tbsp. turmeric * 2 tsps. of salt * 1/2 cup dry mustard * 1 cup flour Blend in 1/2 cup vinegar Heat together the following * 2-1/2 cups vinegar * 1 tbsp celery seed Mix this with flour mixture. Place over low heat stirring until thick and smooth. (about 15 mins.) Add drained beans, bring mixture to boiling point. Put in jars and seal.
Green Tomatoe Relish
* 4 quarts green tomatoes * 2 quarts onions * 3/4 cup salt * 1 quart vinegar * 3 cups brown sugar * 1/2 cup pickling Spice Peel and slice tomatoes and onion, add salt. Previously dissoled in sufficient water to cover vegetables. Let stand 24 hours. Drain. Ass vinegar, sugar and spices (tied in bag) and simmer very gently until onions, tomatoes and tender. Pour in hot sterlized jar and seal.
Corn Whole Kernel
Raw Pack Recommended * Slect fresh, sweet, yellow corn * Prepare jars, lids and boiling water bath. * Husk, remove silk and wash. * Cut kernels from cob at about 2/3 depth * Pack loosely in jars. * Add 2 ml salt to 500 ml jars/ * Cover with boiling water to 3 cm. * Remove air bubbles, and wipe rim and seal. * Process for 110 mins.
Corn Cream Style.
Hot Pack Recommended * Select fresh, swet, yellow corn. * Prepare jars and lids, water. * Husk, remove silk and wash. * Cut kernels from cob. * Scrape cob to remove ends of kernels. * Add 500 ml boiling water for each Liter of kernels and scrapings. * boil 3 mins. * Pack hot * Add 2 ml salt, for each 500 ml. * Cover with boiling liquid from corn. Remove air bubbles. * Wipe edges * Process for 170 mins.
Canning Fruit
Types of Syrup for canning fruit. Very Thin ( 250 ml sugar) ( 750 ml water) Thin ( 250 ml sugar) ( 500 ml water) Moderately ( 250 ml sugar) ( 400 ml water) Medium ( 250 ml sugar) ( 200 ml water)
Peaches
Paw pack also acceptable, in moderately thin syrup. * Follow all directions for peaches (hot pack) except do not heat peaches in boiling syrup. * Pack raw in jars, cavity side down, overlaping halves. * Cover with boiling syrup as directed. * Boil syrup for 5 mins. to disslove sugar. * Process in boiling water bath for 25 mins for small jars (500ml) and 30 mins for medium 1 L jars or in pressure canner. * Remove jars from canner. Set in warm place and cool. * Test jars to make sure that they have sealed, Label and store in cool place.
Canned Strawberries
Hot pack recommended, with medium syrup. Heavy syrup is also accepatable. Strawberries are best preserved by freezing instead of canning. * Select fruti of good flavor, uniform color and ideal maturity. * Prepare medium syrup. * Prepare jars, lids, boiling water bath. * Rinse berries, drain, hill strawberries, discarding spoiled or bruised berries. * Bring berries to boil in syrup (about 5 Mins) * Cover, remove from heat and let stand for 1 hour. * Pack in jars, leaving 2 cim headspace. * Wipe sealing edge of jar. * Appy and center lid on rim. * Process in boiling water bath for 10 mins.for 500 ml jars and 15 mins for medium 1 L jars. * Remove jars from canner, cool, Test for seals. Store in cool place. * Use same recipe for Raspberries.
Apple Slices
Hot Pack recommended with thin syrup or unsweetened apple juice. *Prepare thin syrup heat apple juice. * wash and peel, and core apples * Remove bruised or decayed parts. * Cut in slices. * To prevent darkening, place fruit in solution of ascorbic acid. * Prepare, jars, etc. etc. and boiling water bath. * Drain apples. Heat to boiling in syrup or juice about (10 mins). * Pack hot into jars. * Add boiling syrup to jars. * Wipe sealing edge of jar. Appy and center lid on rim. * Process applesauce in either size jars in boiling water bath for 25 mins. * Remove jars from canner, cool. Test to make sure seals are fine. Label with date and store in cool place. *