KDP Book Design

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Simply Canning CO

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Become confident in the traditional skills of home canning with this easy-to-follow guide

WAT & PRER BATH E CANNSSURE ING

SHARON P E T E R S O N

ED

IT

IO

N

“I have a new go-to book for my canning adventures! Simply Canning consistently provides the best safety information out there because it is so simply written.”

– Chaya, PantryParatus.com “Do you remember when you canned for the first time? I remember... wishing I had a friend to walk me through the canning process. Simply Canning has found a way to be that friend.”

– Tess, ReadyNutrition.com “I purchased your Simply Canning and can’t thank you enough for the clear directions. You gave me the confidence to do it!”

– Gwendolyn “Cause I realized this weekend when we were out of power that I needed to can the contents of my freezer and all my recipes were online.

I NEED a hard copy for those moments.”

– Jen Mc. “This book has helped me get over the fear of pressure canning. Loved this book. It leaves nothing out and helps in everything you need to know about canning.”

– Herbert

Simply Canning: Guide to Safe Home Canning Copyright Š 2020 Simply Canning 2nd Edition All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without express permission in writing from the publisher except in the case of brief quotations embodied in critical articles and reviews.

For more information, contact us at www.simplycanning.com.

Simply Canning ISBN: 978-0-9898697-2-0 1. Canning 2. Cooking 3. Homesteading Publisher: Simply Canning TSP Service LLC Hotchkiss, CO 81419 Photography: Sharon Peterson Design and layout: Toni Rose Padua Disclaimer and Reader Agreement Under no circumstances will the publisher, Simply Canning, or the author be liable to any person or business entity for any direct, indirect, special, incidental, consequential, or other damages based on any use of this book or any other source to which it refers, including, without limitation, any lost profits, business interruption, or loss of programs or information.

Reader Agreement for Accessing This Book Simply Canning has made its best efforts to supply information regarding safe home canning. You alone are responsible for your health. Always be aware of and follow current USDA safe canning recommendations. By reading this book, you, the reader, consent to bear sole responsibility for your own decisions to use or read any of this book’s material. Simply Canning and the author shall not be liable for any damages or costs of any type arising out of any action taken by you or others based upon reliance on any materials in this book.

TABLE OF CONTENTS 1 INTRODUCTION

1

2 CANNING SAFETY

3

The Spoilers Reducing Risk of Spoilage Three Canning Methods Unsafe Canning Methods Altitude Adjustments Recognizing Spoiled Food Decision Time

4 6 8 9 10 12 12

3 CANNING EQUIPMENT

15

Canning Essentials Optional Equipment & Supplies

16 27

4 HOW TO USE YOUR CANNER

29

Prepping Food & Filling Jars How to Use a Water Bath Canner How to Use a Steam Canner How to Use a Pressure Canner After Processing: Checking Seals & Storing Jars

30 32 33 34 37

FREQUENTLY ASKED QUESTIONS

41

Liquid Loss Low-Sugar Canning Peeling Root Crops To Boil or Not to Boil Recognizing Spoiled Food

41 43 45 46 47

5

Can I Process Green Beans in a Water Bath?

Do I Need a Special Pot for Water Bath Canning?

Using a Pressure Canner as a Water Bath Canner?

What to Do with Jars that Didn’t Seal Storing Equipment Canning Day Tips List of Canning Terms

48

CANNING FRUIT

55

6

Canning Apples Canning Applesauce Canning Apricots Canning Asian Pears Canning Berries Canning Cherries Canning Oranges Canning Peaches Canning Pears Canning Plums 7

CANNING PIE FILLING

Canning Apple Pie Filling Canning Cherry Pie Filling Canning Peach Pie Filling

48 48 48 49 49 52

56 58 60 62 64 66 68 70 74 76 79 80 82 84

CANNING JAM, JELLY, & SWEET SPREADS 8

Fruit Butter Apricot Jam Cherry Jam Grape Jam Orange Marmalade Orange-Rhubarb Jam Peach Jam Plum Jam Strawberry Jam Strawberry-Rhubarb Jam Chokecherry Jelly Corncob Jelly Crabapple Jelly Dandelion Jelly

87 90 94 96 98 100 102 104 106 108 110 112 114 116 118

CANNING TOMATOES

121

Canning Spaghetti Sauce Canning Stewed Tomatoes Canning Tomato Sauce Canning Tomatoes Raw Pack

126 128 130 134

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PICKLES & CONDIMENTS

Bread & Butter Pickles Corn Relish Dilly Beans Homemade Ketchup Pickled Beets Pickled Carrots Pickled Pepper Rings Pickling Spice Plum Sauce Sweet Pickle Relish Quick Fresh Pack Dill Pickles

137 138 140 142 144 147 148 150 152 154 156 160

11

CANNING VEGETABLES

Canning Asparagus Canning Beets Canning Carrots Canning Corn Canning Dried Beans Canning Green Beans Canning Greens Canning Peppers Canning Potatoes Canning Pumpkin & Winter Squash

163 164 166 168 170 174 178 182 184 186 188

CANNING MEAT

191

Broth vs. Stock Canning Broth or Stock Canning Chicken Canning Cubed Meat Canning Fish Canning Ground Meat Canning Soup

193 196 198 202 206 208 210

END NOTES

213

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13

Thank You! Want to Learn More?

References

213 214 215

1

INTRODUCTION

Hi, friend! Welcome to Simply Canning.

Home canning is a part of a simple, healthy lifestyle. Vegetables direct from the garden are fresh and crisp. Nothing beats juicy, sun-ripened fruit picked right off the tree.

With home canning, you know exactly what your jars contain. There are no ingredients that you can’t pronounce.

There is no guessing where that food was grown or how old it is. If you grow your own food or raise your own meat, you know just how healthy that can be.

Canning is one way to preserve these natural and healthy foods so they can be enjoyed all year.

This canning guide will help you: • Understand the science of the home canning process.

• Know what equipment you really need.

• Learn how to use a water bath canner.

• Learn how to use a pressure canner (no explosions needed)!

• Have confidence that your food is safely preserved. No, you are not going to poison your family!

• Store your jars and food when you are done so they last.

Once you understand the basics of canning, you will successfully avoid many problems and have answers to many questions.

Home canning is a skill that has been around for generations. The heritage of home food preservation goes back to your grandmothers and her grandmother’s time. My hope is to enable you to join in and capture the harvest and enjoy the accomplishment of filling your pantry and serving healthy, abundant food on your table.

INTRODUCTION

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2

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CANNING SAFETY The first question many people ask as they begin learning the process of canning is, “What exactly do I need?

What canner should I get? Where can I purchase jars?” Before you start purchasing supplies and filling your first jar, it is important to understand the science behind the canning process.

I canned for years without truly understanding just how canning works and the science of food processing. I just followed directions. When I learned what is happening with my home canned foods, it all made so much more sense.

Canning is fun. Canning is healthy. But canning is science too. That is why some canning methods have changed and adapted as we learn more. The testing that is done by science professionals ensures that the foods you can are safe.

Their testing involves temperature, food density, acidity levels, and much more.

food gifts to give. You need to know that I am not a scientist. I do not have the ability to test recipes to be sure they are safe. The National Center for Home Food Preservation (NCHFP) has these facilities. I suggest following the recommendations they make.

They are not hard, and the peace of mind is well worth the extra effort.

I have made my best efforts to explain information regarding safe home canning.

I also give you tips and suggestions for easy home canning. YOU are responsible for your health. Always be aware of and follow current USDA safety recommendations.

These can be found at the National Center for Home Food Preservation (http://nchfp.uga.edu/), as well as many state extension service websites.

No, no, no.

Learning the fundamentals will answer many future questions and help you to make informed decisions when it comes to your own kitchen and the foods you serve. It all boils down to food safety.

When you understand why home canning works and what happens in the process, you will be able to make wise decisions and avoid unsafe practices.

My goal, and I bet yours too, is to prepare the healthiest food possible for my family. Or maybe you want to enjoy a new culinary hobby and have

So first, let’s learn about what spoils your food. Some of these things are pretty common, but some you might not know about.

Canning is not just...

• Throw-it-in-a-jar, • Heat-it-up, • And-if-it-seals-it-must-be-good.

CANNING EQUIPMENT

3

THE SPOILERS When home preserving foods, you should be aware of two types of spoilage: chemical changes and microorganisms.

Chemical Changes

Microorganisms

Enzyme actions and oxidation are both forms of chemical changes that happen in fresh vegetables and fruit.

Bacteria, molds, and yeasts are microorganisms that are found everywhere. They are in the air, water, and soil.

Enzymes initiate the process of decomposition in food. This chemical reaction (decomposition) starts as soon as food is picked. Enzyme action is why it’s important to start the preserving process with freshly picked produce. Always try to preserve your foods the same day you pick them. That is the ideal.

Oxidation is the process in which oxygen reacts with the surface of freshly cut fruit.

This is what causes that unappealing browning in apples and pears. If you’re not careful, the appearance of your fruit can affect how you enjoy them later.

Protect your fruit and get it in the jars as soon as you can.

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Bacteria is what can cause food poisoning and make you very, very sick.

Have you ever eaten out and felt sick to your stomach later? Bacteria are the likely culprit.

Mold is the green, fuzzy stuff that we’re all familiar with. It grows in a wide range of foods and conditions, often in the back of the fridge in some container that has been forgotten! We don’t want that in our jars!

Yeast is the main cause of fermentation and bubbling. Fermenting, if done correctly, is actually another great way of preserving many foods. I don’t address fermenting in this book, but if you know what you are doing, it turns out some yummy foods. But if not intended can spoil food quickly.

Then There is Botulism

Botulism falls under the bacteria microorganism category. Some types of spoilage you can see when you pull your jar out of the cupboard. However, many people don’t understand that you cannot see, smell, or taste botulism. You won’t know it is there until you get sick.

“Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves.

Symptoms of botulism usually start with weakness of the muscles that control the eyes, face, mouth, and throat. This weakness may spread to the neck, arms, torso, and legs. Botulism also can weaken the muscles involved in breathing, which can lead to difficulty breathing and even death.” https:// www.cdc.gov/botulism/index.html The definition above does say botulism is rare, but do you see what it can do to you if you do get it?! It doesn’t sound like anything I want to mess around with.

No Thank You!

Botulism is a poisoning caused by a toxin produced by the growth of Clostridium botulinum that are on the surfaces of most fresh food. It is in the dirt, on the produce; it is just about everywhere.

These spores are harmless on fresh foods.

However, and this is the important part I want you to pay attention to, when certain conditions exist, these spores will germinate, multiply, begin dying, and then produce a deadly toxin. It is this toxin that causes serious food poisoning.

The conditions where the spores become dangerous are: • Absence of oxygen, • Low acidity levels, • And temperatures between 40°F and 120°F (4.5°C to 49°C).

Sounds just like the conditions in canned foods, both home canned and commercially canned.

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5

REDUCING RISKS OF SPOILAGE So how do we reduce the risk? Great news! It is not that hard. It involves heat or acidity.

Heat with the Pressure Canner

Botulism spores are killed at temperatures above 240°F. This is only achievable in a pressure canner. Use a pressure canner with the proper time and pressure when you are processing anything that is low acid like vegetables or meats. Easy-peasy!

Not so scary sounding now.

So if that high heat is what prevents botulism, why don’t we pressure can everything? Because acid levels affect the risk of botulism too.

Acidity Levels in Your Food, Either Natural Acidity or Added Acidity

Fruit, including jam and jelly, is naturally higher in acid and safe for the water bath.

Pickled items have added acid, which also makes them suitable for the water bath. Be careful with the pickled items categories. You need to be sure that you use a tested recipe, so you know that your food has the correct level of acid. Don’t just guess. You might not have enough acid and get yourself in trouble. Tested recipes are a sure thing.

Next, Let’s Look in Detail About How Processing Stops Spoilage

The basic steps in home canning are: 1. Prepare the food, 2. Fill the jars, 3. Process the jars using either a pressure, water bath, or steam canner, 4. Allow the jars to cool, 5. And check that they have sealed.

You can then store these foods on a shelf to enjoy later!

That is a simplistic overview. There are many other details that are important, things like how long you process and what pressure, jar size, headspace, etc. All of these steps and details are necessary to prevent spoilage.

During processing, as the contents of the jars boil, food spoilers are inhibited. As the food in your jar heats up, it expands and oxygen is expelled from the jar. As the jar cools after processing, its contents shrink and the lid is pulled down flat to form a tight seal. This prevents further contamination of the freshly sterilized (or sanitized) foods inside the jar.

There are three recommended methods of processing: water bath canning, steam canning, and pressure canning.

The difference is in the amount of heat produced. We’ll go over these methods more in detail in a bit, but right now, let’s talk about how to know which method to choose.

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CANNING EQUIPMENT

Low-Acid or High-Acid Foods: Do You Know the Difference?

The canning method you choose will depend on the acidity or pH level of the food you are preserving. The pH scale measures the acidity levels of your food.

High acid will have a pH level lower than 4.6. Low acid will have pH higher than 4.6. If you are like me, you have absolutely no idea of the acid levels in your foods. Remember the following, and you will know what to choose.

Low-acid foods include most vegetables, meats, dried beans, and soups or other foods that include any of these ingredients. These foods contain very little natural acid and will need to be preserved using a pressure canner.

High-acid foods include most fruits and fruit products, jams, jellies, and fruit spreads like apple butter. These foods contain enough acid to have a pH level of 4.6 or lower. These can be preserved using a water bath canner or a steam canner.

Tomatoes are a special case. There are directions for processing in either a water bath or a pressure canner, but they need a bit of acid added to the jars. Read more about safely canning tomatoes in the Canning Tomatoes and Tomato Products section on page xxxxxxxxx.

Pickled products are also considered to be high-acid foods. These are often vegetables, which are low-acid and usually must be processed in a pressure canner (think pickled carrots or pickled beets).

Since acid is added during preparation,

these foods are acidic enough to be safely processed in a water bath canner.

Salsas, dill pickles, and condiments like ketchup or barbecue sauce are included in the pickling group because acid is added during the cooking process. Pay attention to the source of your recipes for the pickling group. Be sure to use tested recipes from reliable sources.

A note about Salsa: Safety in canning is based on the acidity level of your foods. The acidity level of your salsa recipe depends on the ingredients and the ratio of acid, salt, vegetables, and tomatoes. You can change the dried spices of a tested recipe to get the flavor you want, but don’t change the ratio of tomatoes, vegetables, salt and added acid. By using tested recipes, you will know that the ingredients are acidic enough to be safe.

If you have a favorite salsa recipe from your great aunt or grandmother that has not been tested, make enough to store in the fridge and enjoy it now. Don’t try to process it for storage on the shelf.

The National Center for Home Food Preservation, Ball, and Bernardin are all good sources for tested recipes.

Recipes and instructions in this book and on SimplyCanning.com all come from tested resources. Remember, I’m not a scientist. I’m just sharing information from reliable resources.

CANNING EQUIPMENT

7

THREE CANNING METHODS There are three methods for processing your foods: water bath canning, steam canning, and pressure canning.

Water Bath Canning is for High-Acid Foods

What water bath canning, (sometimes called boiling water bath) the heat achieved is about 212°F. This temperature is sufficient to stop any yeasts or molds from forming, and it also halts enzyme action. This is for high-acid foods like fruit, jams and jellies, and pickled items.n spoil food quickly.

Steam Canning, also for High-Acid Foods

Pressure Canning is for Low-Acid Foods

The steam canner is an equivalent alternative to the traditional water bath canner. Please do not get this confused with a pressure canner. Sometimes people will refer to a steam-pressure-canner, and this is not what I’m talking about here.

This steam canner steams your jars; no pressure is involved. This is for high-acid foods like fruit, jams and jellies, and pickled items. No meats or vegetables should be processed in a steam canner.

Pressure canning prevents yeasts, molds, and oxidation, and it stops enzyme action.

Most importantly, it stops BOTULISM. Processing in a pressure canner is the only recommended method for canning vegetables, meats, or products that include any of these ingredients. Examples are chili or soup recipes. A pressure canner will reach temperatures of 240°F, which is hot enough to destroy all bacteria that produce the toxins that cause botulism.

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CANNING EQUIPMENT

UNSAFE CANNING METHODS Before we continue, it is important to discuss some of the unsafe canning methods and why they are not recommended.

Open kettle canning is the most prevalent unsafe method I still see used today. Most often, this is used when canning jams and jellies. In this method, hot, sterilized jars are filled with hot food.

The seals and lids are placed on the jar and the food is allowed to cool. Quite often, the jars are placed upside down on their tops to cool. Thus, this method is also called the inverted method.

Oven processing is another unsafe method that involves “processing” the filled jars in the oven. Ovens are not consistent enough for you to be sure they reach the heat level needed. Oven temperatures may vary. The dry heat produced in an oven does not penetrate the jars as quickly, and heat circulation is not the same in an oven as it is in a water bath or pressure canner.

This practice usually creates a good seal, but it is not completely reliable.

In the process of placing your food in the hot jar, the food is exposed to air and the utensils. Even during this short transfer time, the food may become contaminated. While the food is well sealed, it is not necessarily sterilized.

Spoilers may have entered your jars.

How about “processing” your jars in a dishwasher? No, not safe. You can use the dishwasher to wash your jars and keep them warm before packing, but it is not safe to try to process food-packed jars using a dishwasher.

How about adding aspirin to your jars? No. This does nothing and is not recommended.

Please don’t do this.

CANNING EQUIPMENT

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ALTITUDE ADJUSTMENTS Adjusting for altitude is something I often see left out of online canning instructions, but it is vitally important.

Any good canning information will include the adjustments you’ll need to keep in mind according to the altitude where you live.

As your altitude goes above 1,000 feet above sea level, the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212°F. If you live above 1,000 feet elevation, you must figure altitude adjustments for both water bath and pressure canning.

In water bath canning, you adjust your processing time. The jars must reach a heat of at least 212°F. To compensate for altitude differences, the processing time is adjusted. Water bath canning requires 2 minutes more processing time for each 1,000 feet above sea level.

In pressure canning, you adjust the pressure. A pressure canner must reach a temperature of 240°F to stop botulism.

To compensate for altitude differences, you must increase the amount of pressure used. The time does not change, only the pressure used. Pressure canning requires an added 1/2-pound pressure for each 1,000 feet above sea level.

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Quick Tip To adjust for higher altitude: water bath- increase time, pressure canner- increase pressure.

What if you don’t know your elevation?

One good option is to call your county extension agency. You can also use Google Maps or Google your address. If that doesn’t work, find the elevation of the nearest town. Be aware of altitude changes if you live in mountainous areas.

In my case, we live outside of town and are actually several hundred feet above the altitude of the closest town.

Do a search on “your town, your state, altitude.” In my case, the first result was a Wikipedia article that included the elevation of the nearest town.

Below are general recommendations for the adjustments to be made. However, there are recipes that may have different recommendations. If you are using a reliable, tested resource, always go by the adjustment in that resource.

Adjustments for Pressure Canner Altitude

Dial Gauge

Weighted Gauge

0–1,000 ft.

11 pounds

10 pounds

1,001–2,000 ft

11 pounds

15 pounds

2,001–4,000 ft.

12 pounds

15 pounds

4,001–6,000 ft.

13 pounds

15 pounds

6,001–8,000 ft.

14 pounds

15 pounds

8,001–10,000 ft.

15 pounds

15 pounds

Adjustments for Water Bath Canner Altitude

Increase Processing Time

1,001–3,000 ft.

5 minutes

3,001–6,000 ft.

10 minutes

6,001–8,000 ft.

15 minutes

8,001–10,000 ft.

20 minutes

Note: This is not total time of processing but how much to increase processing time.

What About over 10,000 Feet?

Yes! There are towns that high! I have a friend at 10,600 feet in Leadville, Colorado. Many tested processes do not list adjustments for altitudes that high. The NCHFP includes some water bath directions that list “above 6,000 feet” without an upper limit. And the Colorado Extension includes some highaltitude instructions for vegetables. That is where the adjustments for above 8,000 feet come from. https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

But many pressure canning instructions have a limited altitude of 8,000 feet and nothing higher. Be sure and read the adjustments and be aware of limits. Go with what the tested instructions say. I’ve included high-altitude adjustments where I could find them.

For those rare folks who live in the clouds above 10,000 feet, call your local extension and be aware of high-altitude limitations and what you can do.

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NOW, IT’S DECISION TIME You have to decide for yourself if you are going to use safe, tested methods or go your own way and hope it’s good enough.

I’d encourage you to have peace of mind and safe healthy meals by using safe, recommended canning methods.

For those of you who came to this book with a little fear and trepidation, can you see that it is NOT so scary?

My goal is to help you get over any fear and surge on towards the fun and self sufficient lifestyle that can come with home canning and other gardening and preserving activities.

And you know what? I have confidence that you will be do just fine. Do you know why? Because you took the time to read this book. That shows that you

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are aware that canning needs to be done right. When I say ‘done right’ it doesn’t mean hard does it?

The people who are careless, or simply misinformed, or at worst just decide to guess or do things their own way, are the people who can have the misfortune to end up with spoiled food or at worst make someone sick.

This won’t be you.

So follow up to date canning recipes and methods. Follow directions closely. Pay attention to detail. Adjust for altitude.

And use the correct processing method.

You’ll be confidently canning and filling your pantry in no time.

Now let’s get started!

WHERE TO START? Are you still feeling overwhelmed? Now that you have a basic understanding of what canning does, let’s get to the good part. The food! This is where you get to choose your first project based on your favorites and what is available to you in your area. When selecting your food, consider the following.

I highly recommend selecting local fruits and vegetables. If you live near an orchard or u-pick farm, purchase your produce directly from the farmer.

Not only is the quality better, but it also helps support your local community.

Make sure to call before your visit to see what is available.

Look in your own garden. What vegetables are you growing? Green beans are a good place to start if you have a pressure canner. Do you have a strawberry patch? Try making strawberry jam. Have a rhubarb plant that is going wild? Mix the strawberries with rhubarb for a great variation.

What does your family eat on a regular basis? Does your family eat a lot of pie?

Home canned apples or cherries make a great pie filling in a hurry. Don’t can what you don’t like. But remember, home canned goods might surprise you in comparison to commercially canned foods. For instance, many people who think they don’t like beets (taste like dirt?) are surprised to find that home canned beets beat out store bought.

They’re actually pretty good!

Start with something simple, something that you will be excited to eat and share.

If you preserve something you love, you will be encouraged when you open a jar.

You’ll be able to say, “I did this!” It will motivate you onward and upward.

If you are just learning to can, I recommend starting with fruit in a water bath canner. Canning peaches or making applesauce is a great way to start.

These foods are less intimidating. Plus, the results are so yummy! Achieving a delicious product will encourage you to continue canning.

Once you’ve gotten your feet wet, you’ll realize canning is fun and satisfying.

Once you decide what food you’d like to can, you must choose the correct canning method to match the food type.

You should know by now the two safe, recommended methods are pressure canning or water bath canning. We’ll learn about the canners themselves in our next section.

REFERENCES: https://www.cdc.gov/botulism/index.html https://nchfp.uga.edu/how/general/identify_handle_spoiled_canned_food.html

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14

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CANNING EQUIPMENT As you recall, we learned about what spoils food and how to avoid the spoiling factors.

You also read about selecting your food and familiarizing yourself with the recipe and/or instructions. By now, you also should be able to determine if your food is high or low acid and which processing method you will be using.

Now, we can finally get to the equipment!

Woohoo! This is my favorite part; I’m such a gadget geek! First, we’ll look at the different types of canners and how to use each one. After that we’ll get to other canning tools and gadgets.

Some items sold for canning are absolutely essential for safe home canning.

If you want to seriously can for filling your pantry, these are the items that you really need to be efficient and safe.

Optional items are the canning tools that are helpful and handy to have around but not truly required. You could possibly get by without them.

Let’s take a closer look at each one.

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CANNING ESSENTIALS The true canning essentials are: • Canning or preserving resource that uses tested methods • Water bath or pressure canner • Jars and lids • Jar lifter, lid lifter, canning funnel • Pickling or preserving salt (if you need salt for your recipe)

CANNING RESOURCE A good canning resource, whether it is a book or website, will provide up-to-date safety instructions and recipes.

Quote from the University of Minnesota Extension (https://extension.umn. edu/preserving-and-preparing/ food-preservation-and-canningtroubleshooting-guide): “Significant changes to canning guidelines were made in 1994 that are critical to canning tomatoes, pickles and meats. In 2006 and 2009, canning guidelines were reviewed and revised again. Be sure your recipes are based on guidelines developed after 1994 (or later).”

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There are some red flags to watch for that I’ve already mentioned: Resources recommending unsafe methods. For example, using a water bath canner for low-acid foods, etc. The most common thing I see left out on some websites is altitude adjustments. This is a big red flag as ALL canning is affected by altitude.

There are other things to look for, but if altitude adjustments are missing, you need to question your source.

Of course, in my personal opinion, SimplyCanning.com is a great resource!

I’m so glad you found me. :) I make every effort to share only tested, safe recipes and give you the resource where I found it.

WATER BATH OR PRESSURE CANNERS Water Bath Canners

Remember, a water bath canner can be used for all high-acid foods. This includes most fruits, jams, jellies, pie fillings, pickles, condiments, and tomatoes with added lemon juice. A water bath canner is also known as a boiling water canner.

Any stockpot deep enough to cover your jars with 2 inches of boiling water will do the job.

The pot should also have some kind of a rack to keep the jars off the bottom.

I have heard of using everything from a piece of wood to a round saw blade propped up by canning jar screw bands.

Be sure whatever you use is clean!

You can also use a pressure canner as a water bath canner. Simply fill the canner to cover your jars, but do not fasten the lid down during processing. Use no weights.

Just set the lid on top. I’ll even leave the lid slightly ajar. The goal is no pressure.

A canner specifically made for water bath canning makes things easy, as it comes with a rack for your jars. They can be pretty inexpensive.

Water bath canners like the one pictured are sometimes called granny ware or graniteware canners. If you are just starting out, these are great. They are

usually reasonably priced and can be purchased online or at your local Ace Hardware store. They are also found used at secondhand stores, yard sales, or auctions, often for only a few dollars. Be sure if you are purchasing a used canner that it has the rack. Also be aware of any rust. This style of canner is notorious for getting dinged easily and then rusting.

The included racks will also rust. If the canner is in good shape, but the rack is rusty, just purchase a new rack.

These canners come in several different sizes. There are smaller, 11.5-quart canners that will hold up to seven onepint jars. A standard size pot is the 21-quart canner that holds seven onequart jars. Large, 33-quart mega canners will hold up to nine one-quart jars.

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Stainless Steel Water Bath Canners

If you intend to purchase new equipment and plan on doing a lot of canning, I recommend getting a stainless steel water bath canner. These are more expensive, but they are a good investment. You are purchasing a high-quality product that will last much longer than the less expensive granny ware canner.

The stainless steel pot is much sturdier and doubles as a stock pot for other cooking. It’s a prettier pot as well. I love that shiny finish!

Another positive thing is that they can be used on flat top stoves. I don’t have personal experience with this, so check with your stove’s manufacturer. However, the makers and reviewers say it is perfectly safe.

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CANNING EQUIPMENT

PRESSURE CANNERS A pressure canner should be used with all low-acid foods such as vegetables, meats, or soups.

Pictured below are my All American pressure canner and my Presto pressure canner. They are a bit different in how they work. The Presto, as well as other brands of pressure canners, uses a rubber gasket in the lid to form the air-tight seal.

The All American canner, however, does not have such a seal. It uses a screw-down clamping system that fits the lid to the body of the pot, metal-to-metal. This forms the seal that allows the canner to come to pressure. I’ve tried both brands, and I can say that either the Presto or the All American canner work fine. My Presto gets more use than my AA, but I do use both. Buy what you can afford.

Quick Tip Warning: You will see smaller pressure cookers/canners on the market. For safe processing, your canner should be able to hold at least 4 one-quart jars at a time.

Anything smaller is great for making supper, but not safe for processing food for storage. Stick with a standard size to guarantee safety.

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19

heat off and let the canner cool. Do not lift off the weights or try to open the lid until the canner has come back to zero pressure.

I used one gasket on my Presto canner for many years before finally needing to purchase a new one.

Pressure Canner Rack

Pressure Canner Gasket

Many pressure canners have lids with a rubber gasket on the inside rim. This gasket makes an air-tight seal that causes the canner to build up pressure. If you find you are losing pressure and steam is leaking around the lid, this gasket is the culprit. Though they do last for years, they need to be changed occasionally.

Check them every year before canning season. Make sure the gasket is flexible and not cracked. You might also go ahead and build up pressure in your canner to be sure the gasket is good before you have a load of food to process.

To do this, simply fill your canner with 3 inches of water and bring it to a boil.

Secure the lid and weights. Let the canner come up to pressure. As soon as you can see that it is working correctly, turn the

20 CANNING EQUIPMENT

Unlike the rack of a water bath canner, a pressure canner rack does not hang on the sides, but it simply sits on the bottom to raise the jars off the bottom of the pot.

Dial Gauge or Weighted Gauge

There are two types of pressure canners: dial gauge and weighted gauge. Both perform the same task, in slightly different ways. The main difference is in the way they measure pressure.

A dial gauge uses a dial to indicate how much pressure is building up as the water in the canner boils. You then adjust your heat to maintain the desired pressure.

A weighted gauge uses weights to indicate the amount of pressure buildup.

When the canner reaches the correct pressure, the weight begins to rock and jiggle. Again, you adjust your heat to maintain that slow, rocking motion.

This rocking does not need to be fast and loud. Read your canner’s manual for details, but it should be a gentle rocking.

The Lids

Weighted gauge and dial gauge canners have similar lids, but on closer inspection, you will see a few differences.

Overpressure plug. This plug is the safety net. If the pressure inside the pot ever gets too high due to plugged vents, this plug will pop out and release pressure. It is simply a small hole with a black rubber stopper in the top of the lid.

Air vent lock. This opening allows air to vent or exhaust at the beginning of your processing time. As pressure begins to

build, the metal lock gets pushed up and seals the opening.

Vent pipe. On the weighted gauge canner, the vent pipe is in the center of the lid and the weight sits on the vent pipe. On the dial gauge canner, the vent pipe is off to the side. The “weight� also sits on the vent pipe, but the purpose of the weight is different.

Vent Pipe

Air Vent Lock

Over Pressure Plug

CANNING EQUIPMENT

21

Weights for a Weighted Gauge Pressure Canner

The two weights mentioned are different for each type of canner. When the weights are in place, the vent pipe is closed and pressure begins to build.

These weights indicate when you have reached the correct pressure. You then regulate the pressure by raising or lowering your heat.

If you are using a weighted gauge pressure canner, you will choose your weight. There are several styles of weights for pressure canners. Each will allow you to choose a pressure—5, 10, or 15 pounds—based on your altitude. Your recipe should specify what pressure you need. I’ll go over altitude adjustments later too.

One type of weight comes in several parts. The base and plastic tip without the rings on these weights will indicate 5 pounds of pressure, the base with one ring will indicate 10 pounds of pressure, and the base with two rings will indicate 15 pounds of pressure.

Weights come standard in 5, 10, 15 pounds. Use the weight just above your requirements. For example, if your pressure requirement is 12 pounds of pressure, use the 15-pound weight, not the 10-pound weight. This way, your food won’t be under processed.

Some weights will be round with holes around the edges. These holes are marked 5, 10, or 15 pounds. Place the weight according to the correct hole.

When the chosen pressure has been achieved, the weight will begin to rock.

This indicates the desired pressure has been reached.

Weights for a Dial Gauge Pressure Canner

This weight is in one piece and is used to close off the vent pipe so pressure can build. It does not determine the amount of pressure buildup. It won’t indicate 5, 10, or 15 pounds pressure. With this style of canner, you will watch the dial to determine when the required pressure has been achieved, and then you adjust your heat level to maintain the correct pressure.

In this case the “weight” is really just a counterweight used to close off the vent, so pressure can build.

Both types of pressure canners are equally safe and effective. They simply differ in how they work.

22 CANNING EQUIPMENT

Quick Tip The All American pressure canner is a highly popular brand of canner.

Even though this canner has a dial on it, remember it is designed to be used as a weighted gauge canner. The manufacturer suggests you use the dial as an estimate of where your pressure is and rely on the weights to monitor more accurately. Be sure and read the instruction booklet that comes with your canner.

Single weight

All American

Presto

for a dial gauge

weighted gauge

weighted gauge

Some things to remember: A dial gauge must be checked for accuracy. It is recommended this be done once a year just prior to your main canning season. Extension services usually do this for a minimal fee. If your extension does not do this, ask them if they know of somewhere to get it done.

Check with the next county over. Or check with your local Ace Hardware. Our Ace Hardware has an annual canning sale, and they bring in someone to check gauges on that day.

mechanism to fail. Simple and straightforward, you just use the right weight according to your altitude requirements.

A weighted gauge does not need to be checked for accuracy, since there is no

The style you choose is simply personal choice.

With a weighted gauge, you are limited to 5, 10, or 15 pounds of pressure. If your required pressure differs from these, you choose the next highest level. For example, if your required pressure is 13 pounds, you should use the 15-pound weight.

Quick Tip No explosions necessary! Someone new to canning might be fearful of the pressure canner, having heard stories of pressure canners exploding. Please be reassured that your pressure canner will not explode if you treat it correctly. I have been using mine for years with no problems. Exploding canners are a result of not having the vents clear. If vents are plugged, the overpressure plug will blow if the pressure gets too high. It is supposed to be this way. Simply check the vent holes each time you process something, and you should never have an explosion in your kitchen.

CANNING EQUIPMENT 23

CANNING JARS Canning jars come in all shapes and sizes: quart, pint, and teeny tiny half pint.

There are also half gallon jars available, but remember half gallon jars are only used for canning apple or grape juice.

Fancy and pretty jelly jars and decorator jars make giving gifts fun.

Canning jars come in wide mouth and narrow mouth. Wide mouth jars have a 3-inch opening, while narrow mouth jars have a 2.5-inch opening.

The best jar to use is a sturdy glass jar specifically made for canning. These are available in different brands. Ball, Kerr, and Jarden are popular brands. But did you know? They are all owned by Jarden, so they are basically the same.

Now for the debate: Can you safely reuse jars from store-bought products? You know, glass jelly, pickle, or mayonnaise jars? There are differing opinions on this.

Some say absolutely not. Some say it is OK for a water bath only.

Quick Tip Use wide mouth jars for peaches or pears. They pack nicer if you can arrange the fruit cavity sides down, and the wide mouth makes it easier to arrange your fruit. Wide mouth is also nice for meat. Meat tends to leave more residue in your jars, and the wide mouth allows for easier cleanup.

24 CANNING EQUIPMENT

If you choose to use nonstandard jars, there is always a higher risk of breakage.

Recycled jars from grocery products tend to be thinner and not as sturdy. These jars will sometimes have a thinner rim, so the risk of a failed seal is higher as well. If the rim does not fit the sealing compound, the seal will be weak.

Lastly, the screw bands may not fit the jar thread correctly. This will also increase the risk of a failed seal. The screw bands hold the flat seal in place during processing.

Quote from the National Center for Home Food Preservation: “Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage.” https://nchfp.uga.edu/how/general/ recomm_jars_lids.html I am all for reusing and reducing waste.

I believe our culture tends to use and throw away much too quickly, so I love the idea of reusing glass jars. However, if you have standard canning jars available, they should always be your first choice, because who wants to “expect more failures and breakage?” Not me.

I will concede to using nonstandard jars in a water bath for jam and jelly.

But I really strongly suggest that you use regular canning jars for other items, especially for pressure canning.

CANNING JAR LIDS The standard for canning lids is a twopiece system consisting of a screw band and a flat lid. The flat lid has a sealing compound on the inside rim. These are also known as flats or seals. The screw band holds the lid on the jar during processing. The screw band part is reusable, but the flat lid is not. After one use, the sealing compound will become indented and may not seal properly for additional uses. You can reuse them for storage purposes if you don’t want to throw them away.

Canning lids can be purchased as complete sets. However, the screw bands are reusable, so if you have screw bands already, you can just purchase the flat lids. Use caution if you are buying these

types of lids secondhand. The flats are not reusable. Even if they are “new” in the box, you need to inspect them.

I once purchased some seals at an auction. These were in the box and had not been used. At first glance, they looked like new, and I thought I’d found a great deal.

However, I didn’t look closely enough.

There were actually very old and had been stored away for years. When I heated the lids before placing them on my jars, I noticed the sealing compound was totally dried out, peeling, and very flat. There was no rubbery feeling to them at all. They were definitely not usable. They were just too old.

CANNING EQUIPMENT 25

CANNING FUNNEL, JAR LIFTER, & LID LIFTER The three essential hand tools.

These are inexpensive, and I highly recommend making this purchase.

Canning funnels, unlike other funnels, have larger mouth openings to fit canning jars. This makes jar filling and cleanup much easier. A canning funnel has many uses, both in and out of canning season.

I’ll often use a canning jar for storing dry goods or leftovers, and this funnel makes filling the jars much easier.

A jar lifter fits snugly around the screw band at the top end of the jar. The rubber coating makes it non-slip, giving a secure grip that makes it easy to lift hot jars out of a hot canner without burning yourself.

The magnetic lid lifter is simply a small plastic stick with a magnet at the end.

This magnet allows you to snag an elusive metal seal out of hot water and place it on your jars. They are inexpensive. If you are using metal lids, I’d say spend the couple of bucks and pick one up.

CANNING KIT A kit is a great way to get all the little items you need for home preserving in one complete package. Some kits will come with everything you need: canner and hand tools. Other kits will just have a variety of hand tools.

CANNING SALT So this is not technically equipment, but if you are canning anything with salt, canning salt is required. Preserving or canning salt is different from table salt. It is free of any fillers. If you use table salt for preserving or canning, you may end up with a cloudy product. Canning salt comes in many different brands. When purchasing, be sure it is labeled for canning, preserving, or pickling.

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OPTIONAL EQUIPMENT & SUPPLIES The following are some equipment and supplies that you may want to get but are not really required.

Clear Jel

This product is a specialized thickener for canning pie filling. Clear Jel is preferred over cornstarch or flour. With cornstarch or flour, pie fillings may not hold up to processing and could end up runny, chunky, and unappealing.

However, more importantly, they are not considered safe for canning as they can cause density issues.

before processing. You can thicken a fruit spread with Clear Jel, but you’d have to store it in the refrigerator. Clear Jel is a completely different product than pectin.

If you want to thicken your pie filling with either cornstarch or flour, simply can plain fruit and thicken it when you open the jar to make your pie. Clear Jel is the only product approved for canning purposes.

Vinegar

I’m often asked if Clear Jel can be used to thicken up jam. The answer is no, not

Clear Jel has given me nearly perfect pie filling every time I’ve used it. It’s recommended by the USDA, and I’d have to agree!

If you are pickling food, you will need vinegar. Both white and apple cider vinegar will work. Each imparts a different flavor, so check your recipe to see what is recommended. The most important thing is your vinegar should be 5% acidity. That is what is most common and what you’ll find at the grocery store.

But there may be specialty vinegars that sound fun and tasty, but for safety in preserving, make sure your vinegar choice has a 5% acidity.

Apple Peeler/Corer/Slicer

A real time saver! If you are processing apples, borrow one if you can’t buy it.

It is worth it. This gadget peels apples quickly and efficiently for applesauce.

You can also use it for plain apples or pie filling, but it does make very thin slices.

We like a slightly chunkier apple for those purposes.

CANNING EQUIPMENT 27

Food Mill

This tool is used for straining out seeds and skins. This handy gadget is invaluable when making tomato sauce or applesauce. It also comes in handy for berries too. I highly recommend it.

Good Blancher or Strainer

When you are canning foods that need to be blanched, it is nice to have a quality blancher or strainer. Using a slotted spoon will do in a pinch if you are processing small amounts. But for larger batches, you’ll want one of these.

I love my Polder brand basket, but I’m sure there are other high-quality strainers, blanchers, and baskets out there as well.

REFERENCES: https://extension.umn.edu/preserving-and-preparing/food-preservation-and-canning-troubleshooting-guide https://nchfp.uga.edu/how/general/recomm_jars_lids.html

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4

HOW TO USE YOUR CANNER In this chapter, we will look at the step-by-step directions on how to use your canner.

Hopefully by now you know why using the correct canner is important. It is also important that you use the canners correctly. Everything from filling the jars to cooling things down is a part of the full process. The good news is that doing this correctly doesn’t mean it is hard! It is not. Read on, and you’ll see the step-by-step process for each canner.

HOW TO USE YOUR CANNER 29

PREPPING THE FOOD & FILLING YOUR JARS This section is on filling your jars. This applies no matter what type of canner you are using. Each food type will need to be handled differently when you are filling your jars. Check the individual directions for your food for more specifics. This is a general overview.

Before you start, gather your canning equipment: • • • • • •

Canner Canning jars, lids, and rings Canning funnel Jar lifter, lid lifter, or tongs Food to be canned Other general kitchen items like pots, utensils, towels...

30 HOW TO USE YOUR CANNER

Wash and rinse all jars and lids. Jars can be washed by hand or in the dishwasher.

You don’t need to sterilize jars in canning recipes that call for more than 10 minutes of processing or in any pressure canning project. The high temperatures reached in the canner will sterilize everything. You DO need to start with clean jars.

Keep jars and seals hot until jars are ready to be filled. This is so that when you add hot food, the glass is already warm and will not break. Canning jars are sturdy, but they are still glass jars.

To keep jars hot, I have three options for you: 1. Place the clean jars upside down in a large pot with 2 or 3 inches of hot water. Bring to a boil and turn off the heat. Leave the jars in the water until they’re ready to be filled.

2. Wash the jars in the dishwasher, and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed.

3. You can also heat the water in your canner to a simmer. Place the jars in the canner to keep them warm.

(This is what I usually do.)

The seals or lids and screw bands do not need to be boiled or heated, but I don’t recommend using them straight out of the box. What I do is place them in a small pan or bowl of hot water. This gives them a good rinse.

Start your canner heating. You want the canner to be hot, but not quite boiling when you are ready to add the jars.

Prepare your food according to each recipe. This may entail chopping, peeling, cooking, or simply washing.

Fill hot jars with your prepared food, leaving the proper headspace. Check your directions for the specific amount. It is usually 1/4 to 1 inch. Headspace is the

distance from the food to the flat lid when it is on the jar. This allows for expansion of the product when processing.

Add hot liquid to the jar according to your recipe, leaving the proper amount of headspace.

Remove air bubbles by running a plastic tool down inside the jar to move things around. Insert your tool down the inside of the glass on each side. There is a particular tool sold for this (see the Canning Equipment pages), but any plastic utensil will work. I’ve often used an orange peeler. You could also use chopsticks or some other item like this.

I don’t recommend a butter knife, as it is harder on the glass.

Using a clean, lint-free towel or paper towel, wipe off the rim of your jars to clean them. Dip the towel in hot water first, and then wipe the rim several times. You don’t want any food particles or stickiness to interfere with the seals.

You can also dip it in vinegar if you have something greasy like meat.

Place lids and rings on jars. Tighten finger tight. You don’t have to crank down hard; snug is fine.

Place that jar back in the canner and proceed to fill the next jar.

Continue until all jars are filled, and then proceed with directions

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HOW TO USE A WATER BATH CANNER

This section covers step-by-step directions on how to use a water bath canner. These directions are for highacid foods, which include most fruit, jam, jelly, and pickled items.

Each recipe will be a bit different in how the food is prepared for filling the jars and processing. See page xx for general instruction on prepping and filling the jars, and also check each food recipe for specifics.

Ready? Here we go. Once your jars are full, follow these directions to process.

Your canner should be hot but not quite boiling when the filled jars go in. Start the water in your canner heating as you are filling jars. Fill it to about half full,

32 HOW TO USE YOUR CANNER

depending on the size and how many jars you’ll have. You want enough water so that jars are covered by about 2 inches.

Pack jars with food. Place the filled jars on the rack in the canner. The rack will keep your jars off the bottom, and it will also keep them from banging against each other.

A standard rack should be built so that it rests on the sides of the canning pot, keeping the jars above the water until you have the rack loaded.

Lower the rack gently to the bottom.

The jars must not sit directly on the bottom of the canner. Water needs to flow freely around each jar. Add hot water if needed until the jars are covered by at least 2 inches.

Cover and bring the water back to a full boil. When it is at a boil, you can start your timing. The processing time should be indicated in your recipe or directions. Be sure to adjust that time for your altitude.

Check occasionally to be sure the canner is maintaining a full boil. You may also need to add boiling water to maintain the proper water level, but this is not the norm. If you find you often have to add water, start with more water in the beginning.

When your time is up, turn off the heat and wait 5 minutes.

Carefully raise up the rack and jars. The jars may still be bubbling, and that’s OK.

But if it is a hard boil, it may push liquid out of the jars. If you see that it is boiling so rapidly that juice is being pushed out through the lids, go ahead and put the jars back and wait a few more minutes.

When the rack is raised, let the jars rest another 5 minutes.

Using a jar lifter, carefully remove the jars and set uprightly on a wooden board or a thick towel to cool. Be sure they are in a draft-free area and leave 1–2 inches of space in between them, so air can circulate. I have a butcher block in my kitchen, so I simply set mine there to cool.

HOW TO USE A STEAM CANNER A steam canner is an alternative pot to a water bath canner that is used for high-acid foods. No pressure is involved. The difference between a water bath and a steam canner is the amount of water used. For a steam canner, you only put a few inches of water in the bottom of the canner instead of covering your jars. The jars are steamed, not boiled. I want to emphasize that this is not the same as a pressure canner. No pressure is involved, and this is only for any food that can be safely processed by a water bath.

Two Styles

There are two types of pots that are used for steam canning. Both have a rack in the bottom of the base. Each pot works basically the same in that they both steam your jars instead of boiling them. But specific directions are slightly different.

You want to use the method and processing times as a water bath, but then process in this canner.

Be sure and check the instruction manual that comes with the pot you are using. I’ll include basics below.

HOW TO USE YOUR CANNER 33

Once the processing time is done, turn off the heat. Let your canner rest for 5 minutes. Remove the dome. Let it rest another 5 minutes, and then remove jars.

Cool completely.

Canner-Specific Instructions

The Utah State extension (and now the University of Wisconsin as well) has a publication on the proper use of the traditional steam canner with the shallow base.

How to Process in a Steam Canner

This canner has a shallow base pot with a tall, domed lid that fits over your jars. There are small vent holes in the base of the lid.

To process, fill your jars according to individual water bath instructions and add them to the hot steam canner. Bring steam canner to boil. Steam will stream out of the vent holes. Watch it vent steam until it’s consistently coming 8 inches out, and then you can start your processing time. (The Victorio multi-use canner has a dial to indicate when to start timing.)

Utah State University PDF: I find this document interesting because first they say they do not recommend steam canning, then they proceed to give tips on canning in a steam canner safely. http://extension.usu.edu/files/ publications/newsletter/No__002.pdf Wisconsin State University PDF: http:// winnebago.uwex.edu/files/2015/06/ Steam-Canning-PDF1.pdf The Victorio canner will come with a manual with specific instruction. Search for “Victorio multi-use canner manual” and several results will show up.

HOW TO USE A PRESSURE CANNER This section covers step-by-step directions on how to use a pressure canner. These directions are for low-acid foods, which include vegetables and meat.

Each recipe will be a bit different in how the food is prepared for filling the jars and processing. See page xx for general instruction on prepping and filling the jars, and check each food recipe for specifics.

Ready? Here we go. Once your jars are full, follow these directions to process.

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Your canner should be hot but not quite boiling when the filled jars go in. Check your canner’s manual for how much water to put in your canner. Generally, it will be about 3 quarts. There will be 3–4 inches of water in the canner.

Yes, that is all the water needed.

Remember, pressure is the key to safety in pressure canning. The pressure buildup is what yields the high heat required. The jars do not need to be covered like when you’re using a water bath canner.

Pack jars with food. Place the filled jars on the rack in the canner. The rack will keep your jars off the bottom. The jars must not sit directly on the bottom of the canner.

Steam needs to flow freely around each jar.

Place the cover securely on the canner and heat to boiling. Do not place the weights on yet. Once the water is boiling, steam should be escaping from the vent or the weighted gauge opening.

Allow this steam to vent for 10 minutes.

This is an important step. Don’t skip it. After 10 minutes, close the vent or put on your weighted gauge and let the pressure build.

When your canner reaches the correct pressure for your altitude, adjust the heat just enough to maintain the correct pressure. Altitude adjustments should be included in your canning recipe. (More on this later.)

HOW TO USE YOUR CANNER 35

NOW start timing. The time required for processing the food will be indicated in the recipe. Adjust the heat source gradually and as needed to maintain the correct pressure during the entire processing time.

• If you are using a dial gauge, watch the dial and check the gauge frequently to be sure it maintains pressure.

• If you are using a weighted gauge, listen for the rock. Check your manual for how often this rock needs to happen. Remember, it is not wildly rocking and spitting. It is a gentle, consistent rock.

In pressure canning, it’s critical to maintain the correct pressure. If the pressure drops below the recommended level, start your time over. (Bummer!

I hate it when that happens! Yes, I’ve done it.)

The best way to avoid this mistake is to stay in the kitchen, doing other tasks and checking the gauge occasionally. You can be cleaning up or getting your next load ready. Take a break! You deserve it. Have a cup of coffee or tea or ice-cold water!

Put your feet up.

When the time is up, turn off the heat.

Do not remove the weights or open the lid. Let the canner sit and cool until the pressure returns to zero. NOW is the time you can leave the kitchen. It takes a while for the canner to cool off.

DO NOT try to speed up the cooling process by pouring cold water over the canner or using another artificial

36 HOW TO USE YOUR CANNER

method. Just let the canner cool and release pressure all by itself.

When the pressure in the canner is at zero, pressure is released and you may now remove the weight or open the vent.

Then wait 5 minutes.

Carefully remove the lid, tilting it away from your face. Be careful. THE CONTENTS ARE HOT AND STEAMY. Wait another 5 minutes. The jars may still be bubbling, and that’s OK. But if it is a hard boil, it may push liquid out of the jars. If you see that it is boiling so rapidly that liquid is being pushed out, go ahead and set the lid back on the canner unlatched and wait a little longer.

Using a jar lifter, carefully remove the jars and set them upright on a wooden board or a thick towel to cool.

Be sure they are in a draft-free area and leave 1–2 inches of space between each jar so air can circulate. The jars are very hot and will often still be boiling.

AFTER PROCESSING: CHECKING THE SEALS & STORING THE JARS Now that we’ve gone over both the water bath and pressure canner, let’s talk about cooling the jars down. Yes, there is a method to this step!

Listen...did you hear it? This is my favorite part. As the jars cool, the lids (or flats) will pull down and seal. They often (but not always) make the coolest little pinging sound. For some odd reason, I love that sound. It is so satisfying. It means all my work is working!

Resist the temptation to press the lids at this point. Leave the jars alone until they’ve fully cooled. Do not tighten the bands. They may be loose, that is OK. Leave the jars on your counter until the next day. About 12 hours is recommended.

After the jars have cooled, remove the rings and check the seals. You may press on the center of the lid to check the seal. The seal should be sucked down and not pop up. Keep in mind if your thumb pops that lid down when you

press on it, it could mean that is not a good seal. The lid should have already sealed itself tightly. If it was not pushed down before you pressed it with your thumb, it is not a secure seal, and you should not trust it.

Another good way to check the seal is to remove the screw band and lift the jar with just the edge of the lid.

If you find a jar that did not seal, simply put the jar in the fridge and plan on using the food within a few days.

When you are sure your jars are sealed correctly, wash the outside of the jar. The outside will often be sticky. Sometimes all you need is a quick wipe to the jar with a damp cloth. Other times, you may need a bit of soap and warm water.

Store jars without the rings. The jar is sealed and does not need the ring to maintain that seal. Sometimes, the rings will rust if you leave them on.

Leaving the rings off also helps in the event that the seal on the jar comes loose, since you will notice it right away. If the ring is on, the seal will hold artificially. I’d much rather have the lid come off right away, so I know it is unsealed and unsafe.

Label jars with the food type and date.

Use a permanent marker, tape, or labels.

It is very easy to do. You can label the outside of the jar or lid.

HOW TO USE YOUR CANNER 37

Temperature is best between 50–70°F. Not too hot, and not too cold. This is a guideline—a few degrees won’t hurt either way, but 50–70°F is the ideal.

Freezing is not good for your home canning jars! The most obvious reason being the jars may break. But also, the contents could freeze and swell enough (food expands when it freezes) that it will break the seal and you don’t notice.

Another good reason to store filled jars with the rings off.

You may think that labeling the type of food isn’t necessary if you can obviously see into the jar. Applesauce is easy to spot, right? However, what if you are canning applesauce using different types of apples for each batch? You have used sugar in one batch but no added sugar for another. You will want to know which is which when you open them later. You can then decide which you like better for next time.

Always record the date, at least the year.

That way, when you find a jar way in the back of your cupboard, you will know how old it is. You may think you will keep them straight, but it is so easy to forget, and so easy to label them now.

Trust me. Just do it.

Store your jars in a cool, dark, dry environment.

Here are some things to consider when deciding where to store your full canning jars:

38 HOW TO USE YOUR CANNER

High temperatures will cause foods to spoil. Do not store home canned food in a shed or other area where the temperature will rise in the summer heat. You can store your jars in a garage if it is climate controlled in some way, to avoid extremes of heat in the summer and cold in the winter.

Direct sunlight is also not a good idea. Your jars do not have to be stored in complete darkness, but the less sunlight, the better. Sunlight will cause foods to fade and loose nutrition. So if your jars are in a bright room unprotected, at a minimum cover them with a dark tablecloth or something to keep the light out.

Moisture is also not good. Don’t store jars in an area that may get damp.

It may corrode the lids and cause them to unseal. Areas like a basement utility room or such may get too humid, especially if you live in a humid area.

If you are like me, you have to get creative in storing jars. Various cupboards and shelves are filled with my home produce. I also have boxes of food stored and waiting to be used. I label the outside of the box, so I don’t forget what I have in there. When I run out and want to replenish my pantry, I can go look at the outsides of the boxes.

If you have a pantry and all your jars won’t fit, stock it with the foods you will use soon. Then store the rest back in the box your jars came in.

These days, most new jars come in shallow, cardboard trays. This is such a shame, in my opinion. Older packaging—full boxes with dividers—are very handy. If you have these, they are

worth saving. If you don’t have the boxes, store jars on a shelf in a cool, dark room or cupboard.

I don’t recommend stacking your jars, however, if you are super tight on space you can add a layer of thin cardboard or some other divider and stack them 2 high... no higher. It really is better to keep them in one layer.

Most importantly, store jars where you will find them. Don’t put them off in some corner where they will not get used.

Home canned goods are for us to eat!

You’re Done!

Now stand back and admire the gleaming, colorful jars of nutritious food ready for your family.

REFERENCES: http://extension.usu.edu/files/publications/newsletter/No__002.pdf http://winnebago.uwex.edu/files/2015/06/Steam-Canning-PDF1.pdf https://nchfp.uga.edu/how/store/store_home_canned.html

HOW TO USE YOUR CANNER 39

5

FREQUENTLY ASKED QUESTIONS This section is a collection of articles related to questions I am often asked. I’ve been writing about home canning for over 10 years now. I have received some great questions. Some making me really think and dig into why canning works. Some seem to be repeated often. Here are a few very common questions.

LIQUID LOSS ISSUES IN HOME CANNING “Will foods be safe if there is some liquid loss in the jars after processing?”

This is a question that has been asked numerous times. Sometimes, liquid is lost during processing. First, let me say that as long as the loss is not excessive, the food is fine, though sometimes food above the liquid mark may darken. (I have not had that happen to mine.) As long as you are sure you processed your jars correctly, just use the food as usual.

Possible Reasons for Liquid Loss in Home Canning

I’ve seen it mentioned that liquid loss might mean you had incorrect headspace.

Possibly you didn’t get air bubbles out before putting on the lids. Foods like dried beans may have simply soaked up all the water. You might not have had the screw band on tight enough. The lid should be snug but not tightened down too tight. Just finger tight is fine.

These are possibilities, but the more

likely culprits are issues with your pressure or heat.

With a pressure canner, your pressure or heat may have fluctuated up and down a lot during processing. Try to keep that pressure as level as you can. Also, try to keep your water bath at a full, even boil.

It needs to be a rolling boil, which means the water should be bubbling and rolling around in the pot.

The most common cause I’ve found for liquid loss is decreasing pressure in a pressure canner too quickly at the end of the processing time. When the canner and jars are reducing pressure, you want them to decrease pressure equally. If you try to cool the canner off quickly, the pressure in the jars will cool just a bit slower, resulting in more pressure in the jar than around the jar. Contents in the jar will swell, pushing liquid out.

FREQUENTLY ASKED QUESTIONS 41

If it seems like the jars are still bubbling rapidly, you might even wait another 5 minutes or so. The jars may still be bubbling when you take them out. That is normal and usual. But if they are bubbling so hard you can actually see the contents being pushed out of the jar, wait a little longer.

How to Avoid Liquid Loss When Using a Water Bath Canner How to Avoid Liquid Loss When Using a Pressure Canner

To lessen liquid loss, be sure you have properly vented your canner at the beginning of your processing time. This means allowing steam to escape for a full 10 minutes before placing the weights on and building pressure.

Always allow the canner to cool and reduce pressure to zero naturally. Do not speed up the cooling process by using cold water or fans, laying cool rags on the lid, or trying any other method. Just leave the canner to rest and cool at room temperature. When it has come to zero pressure, remove the weights. Wait 10 minutes, and then take the lid off.

Let the jars rest for 5 minutes or so in the open canner before removing them.

42 FREQUENTLY ASKED QUESTIONS

When your processing time is up, turn off your heat source and remove the canner lid. I allow my jars to rest for 5 minutes or so before lifting the jar rack and bringing the jars out of the water.

Then I allow the jars to rest another 5 minutes or so in the rack above the hot water.

There have been occasions where when I bring my jars up out of the water, they are still rapidly boiling and liquid will be bubbling out. If that happens, put the jars back down in the water and wait another couple of minutes. After the jars have rested a bit above the water, you can remove them to the counter to finish cooling. Just like with the pressure canner, the jars may still be bubbling when you take them out of the canner, but it should not be boiling so hard that the contents are being pushed out.

Is Food Still Safe if Liquid is Lost?

Quote from the National Center for Home Food Preservation: “Loss of liquid does not cause food to spoil, though the food above the liquid may darken. If, however, the loss is excessive (for example, if at least half of the liquid is lost), refrigerate the jar(s) and use within 2 to 3 days.� http://nchfp.uga.edu/questions/FAQ_canning.html#10 Even though it is certainly a bummer when liquid is mildly low and your jars are not nearly as pretty, remember your food will be fine. If liquid loss is excessive (below the halfway mark), go ahead and put it in the fridge.

LOW-SUGAR CANNING Sometimes, you may want to reduce your sugar intake. For some canning recipes, it is perfectly acceptable to leave out the sugar, but for others it is not.

Canning Fruit

When you are canning fruit, the sugar added to the recipe does have some preservative properties. It helps maintain both the texture and color of the product.

However, you can safely leave it out or reduce the amount of sugar. The quality of the fruit will simply be less firm when canned in plain water.

It adds the sweetness you may desire, but it is not the same as processed sugar.

Pickles or Jam/Jellies

Canning with Honey

With recipes for pickles, jams, and jellies, you do need to include the recommended amounts of sugar. With jams and jellies, there are special pectins that allow for less sugar. I discuss more about low- and nosugar jam and jelly on page xx.

One great option is to substitute honey for the sugar. I was surprised to learn that honey is actually sweeter than sugar. It is a different kind of sweet, for sure, but nonetheless sweeter. A natural sweetener, honey is a healthy and safe as a substitute for sugar.

Canning Fruit in Fruit Juice

Fruit juices like apple juice, pineapple juice, or grape juice are great alternatives to sugar syrup when you are canning fruit.

If you are reducing sugar because of health reasons, be sure you understand that fruit juice still may not fit your situation. It may not fit the needs of a diabetic, for instance.

Here are some things to remember when you substitute honey for sugar in your canning recipes:

FREQUENTLY ASKED QUESTIONS 43

Remember that while honey is good for adults, it is not good for younger children. I’ve read that doctors caution against feeding honey to any child younger than twelve months, and I’ve even seen eighteen months as the recommended cut-off age for allowing honey. If you have young children, you might want to research this more.

Honey may darken fruit a little more than sugar will. This is normal.

Honey will also obviously produce a different flavor than processed sugar.

Personally, I’m good with that. I like the flavor of honey. A light, mild-flavored honey works well for canning fruit. If you are making a sweet pickled product, darker or stronger flavored honey works well.

Canning with Artificial Sweeteners

I personally don’t recommend artificial sweeteners. I think they are bad for you and that you are much better off with more natural sweeteners. But I know artificial sweeteners are preferred by some, and I’ve been asked this question often. Here is what I know.

Sucralose (Splenda) is the only artificial sweetener that I know of that can be substituted for sugar when canning fruit.

It has no preservative properties however, so it is basically like canning with water.

Sucralose cannot be used in pickled

44 FREQUENTLY ASKED QUESTIONS

items. It can be used for no-sugar jam or jelly if you use a pectin intended for lowor no-sugar jams.

Saccharin products turn bitter, and aspartame products lose sweetness when they are processed. You might want to add it to your jars when you open them for the added sweetness, but canning with these artificial sweeteners is not recommended.

Canning with Stevia

Stevia is a more natural product that comes from the stevia plant. Some people love it, some people don’t. :) I do use stevia as a sugar substitute for everyday sweetening. I have not personally used it in canning, but I understand it actually does well.

The Penn State extension tells us that…

“Stevia is heat stable. Stevia provides sweetness but does not provide the firm texture of sugar. Stevia can only be used in jams and jellies when used with no-sugar needed pectin—low methoxyl pectin.” https:// extension.psu.edu/canning-with-less-sugar Be sure you are looking at your ingredient list when you pick up any product that claims to be stevia. Often, the large print on the label is misleading.

The product may have some stevia in it, but it is a small portion of what is actually in the package. Get the real thing: stevia.

Peeling Root Crops for Canning: Is It Necessary?

The root crops I’m discussing here are potatoes, carrots, and beets. So when it comes to canning, what is suggested?

I like peels on most of my vegetables when I cook them for dinner. When eating mashed potatoes at my house, you’ll be getting skins on. Carrots are simply scrubbed well and then cooked.

I do peel beets, because it would be unappealing to leave those skins on. But for the others, the skins have so much nutrition in them that I like to keep them on whenever possible.

Peeling the vegetables before packing them in your jars is the recommended practice. It was explained to me that peeling root crops for canning is necessary because the bacteria that can cause botulism can be found in the soil. Root crops will have more of that bacteria.

Washing well would reduce the amounts of bacteria, and blanching your produce also helps clean it, but it would not be better than peeling.

The most important safety factors are the method of canning and use of the recommended, research-based processes.

Processing procedures and times are based on the food being peeled, cooked, and packed hot. If you modify the procedures, then the testing does not apply. You’ve changed things up. The directions would need to be tested with unpeeled vegetables in order to ensure safety.

My suggestion to those who want to know what I think...it is better safe than sorry; just peel the veggies. It only takes a little time. It’s worth it.

FREQUENTLY ASKED QUESTIONS 45

Should I Boil Low-Acid Foods Before Eating?

Let me start by saying that this question is NOT about how to process your foods.

It is rather about the choice of boiling home canned food before you serve it.

Don’t confuse this with how to process your jars for storage on the shelf.

In the past it was recommended that you boil your low-acid, home canned foods before you serve them. It is no longer thought that this is needed. Here is a quote regarding the necessity (or not) of boiling home canned, low-acid foods when serving them. The following comes from the National Center for Home Food Preservation at the Georgia State University: “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 operated according to the procedures in the USDA guidelines.

46 FREQUENTLY ASKED QUESTIONS

• The 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.

• The jar lid is firmly sealed and indicates a vacuum seal is present.

• Nothing has leaked from jar.

• No liquid spurts out when jar is opened.

• No unnatural or ‘off’ odors can be detected. No mold is present.” https://nchfp.uga.edu/how/general/for_ safety_sake.html In other words, if you are sure it was processed correctly, you don’t need to boil again.

RECOGNIZING SPOILED FOOD Sometimes, spoilage is apparent by just looking at the jars or smelling the contents.

When you take your food out of storage, look for these signs of spoilage: • Bulging tops, lost seals • Bubbly product • Product that spurts out of jar when opened (indicates food might be under pressure) • Scum on top of the food • Unnatural looking colors • Unnatural smells Remember, if you are not sure of how a low-acid food was processed and you have some concern, don’t eat it. Botulism cannot be seen, smelled, or tasted. If you receive gifts of home canned foods,

you’ll need to trust the person and know that they have canned it properly. If you have canned it yourself and know you processed correctly, no worries!

As a final checklist after canning, ask yourself these questions: 1. Did I use the correct processing method?

2. Did I adjust for altitude?

3. Did I process for the correct time?

4. Did I use the correct pressure (if pressure canning)?

5. Did my jars seal properly?

If you can answer “yes” to the previous questions, congratulations! You are safely and effectively preserving foods for the health of your family.

FREQUENTLY ASKED QUESTIONS 47

Can I Process Green Beans in a Water Bath Canner?

The answer is an emphatic NO. It is not safe to can green beans in a water bath.

I’ve been asked this question so many times. Please, if you are unsure about processing any vegetable with a water bath, reread the sections of this book on canning safety (page x), botulism (page x), and pressure canning (page x).

Do I Need a Special Pot for Water Bath Canning?

Any pot will do for a water bath. There are two things it must have: Some sort of rack to set your jars on, so they are not directly on the bottom of the pot, and a pot that’s deep enough that you can add enough water to fully cover the jars with water.

Can I Use My Pressure Canner as a Water Bath Canner?

Yes, you can! A pressure canner can be used for water bath processing. What you’ll need to do is fill the canner with enough water to cover the jars with 1–2 inches of water over the top. Place your lid on the canner so that it does NOT seal. Leave off the weights.

48 FREQUENTLY ASKED QUESTIONS

When I do this, I’ll even place the lid slightly ajar. The point is to not allow any pressure to build up, which will increase the temperature and may cause the jars to overflow.

You may want to test this before you have a load to process. Be sure the canner is deep enough that the water won’t splash over when it is boiling. It makes a mess if it does. Process your jars for the usual recommended time for your food product.

What Should I Do with Jars that Didn’t Seal?

If you have jars that did not seal, no problem! Store them in the fridge and plan on using them within a few days.

The other option is to reprocess the food. This should be done within 24 hours. You’ll need to open the jar, reheat the food, and repack into hot jars.

Use a new lid and process them again, following the original instructions. Some foods such as applesauce will take this well. Other foods like green beans will be overcooked and mushy if reprocessed.

Determine the resiliency of your food and choose accordingly.

What’s the Best Way to Store My Canner & Supplies?

Everything needs to be thoroughly washed and dried. Extra rings and seals can be stored inside the canner. Extra jars can be stored in the boxes they came in or used in the pantry for extra storage. Use jars for storing dried beans, rice, seasonings, and buttons or craft items.

It may be tempting to store your pressure canner lid upside down on the base. It seems as if this will protect the gauge. However, I recently found out that this will sometimes cause the dial to read incorrectly. You’ll need to be sure and store this in such a way that other items don’t get piled on top and damage the dial. But don’t store it upside down.

CANNING DAY Here are a few tips to help canning day go smoothly.

Many of these tips are geared toward those who are planning a marathon day in which several canner loads of produce are done in a row. If you are planning on stocking a full pantry, you will be having marathon days. Some of the tips will also be helpful if you are preserving on a smaller scale as well. You’d be surprised just how much canning you can do and fill a pantry a little bit each day.

Take what seems helpful and leave the rest.

Tips for the Day Before

Gather Your Supplies Check to be sure you have the right size lids and jars. Make sure you have the weight to your pressure canner if you need it. Got the right salt? Seasonings?

You know the saying? “A place for everything and everything in its place.”

You may think that a particular piece of equipment is in a certain cupboard. Go ahead and check now. Then you won’t be scrambling to find it tomorrow if/when it is not in its place.

Study Directions & Recipes Print them out if possible. If you have your directions printed and they get spilled on, it is not a big deal. You might want to write notes to yourself. I don’t like to have my canning book on the counter where it is likely to be spilled on.

Sometimes, I’ll have it on a table away from the action, so I can run over and check a detail if I need to.

FREQUENTLY ASKED QUESTIONS 49

Know Your Terms Read through your directions. If you don’t know what something means, find out now. Don’t wait until you are in the middle of your first load to figure it out. Do you know what is meant by headspace (the space between the top of your food product and the bottom of your lid)? What about raw pack, hot pack, or cold pack? What is the difference? I’ve included a Glossary of Terms on page XX. Know Your Elevation Water boils at different temperatures at different elevations. You need to know this to properly adjust the time and/or pressure when you process foods. With my directions, I’ve included altitude requirements for both pressure and water bath canning.

Plan Your Other Daily Cooking OK, so maybe this is an extra thing to do, but while you’re busy canning, the family still needs to eat. Stopping in the middle of canning to make sandwiches for everyone is too distracting. Plan make-ahead meals and snacks if needed.

If you are working with something yummy like peaches, give them a peach!

Keep it simple.

Plan a slow cooker supper. That way, all you have to do is set the table and you are ready. One-pot dinners usually

50 FREQUENTLY ASKED QUESTIONS

require less cleanup. You will have enough equipment and supplies to clean up without adding supper pots and pans. You could even call it a picnic and use paper plates! Or as was suggested to me, go out for dinner. Let someone else handle cooking and cleaning up after dinner. Canning day is a great day to plan pizza night out.

Clear Clutter & Gather Equipment Clear off counters and sinks. The less clutter you have to work around, the better. Be sure you have counter space clear. Empty your sinks and dish drainer (if you have one).

Wash jars and prepare equipment. If your equipment is ready, on canning day all you will have to do is heat the jars up before packing them. Make sure your jars are clean. Place them upside down on a clean dishtowel to store until tomorrow. If you are using a pressure canner, check the vent openings and make sure they are clear.

Get Help Enlist the help of your family. Kids make great green bean snappers, food mill crankers, corn huskers, and apple peelers.

If you can get an assembly line started, it’s much better. It is less work for you and good for the kids to see how things work. Let the kids know now what will be expected tomorrow.

Tips for Canning Day

Be Comfortable Wear comfortable, supportive shoes. Your feet will thank you at the end of the day.

If you have long hair, tie it back, out of the way. Be comfortable.

Start Early Don’t wait too late to get started, or you’ll end up with barely enough time to finish canning before supper. It never fails: You are not quite done and the troops start tromping in and asking, “When do we eat?”

Pick or purchase your foods the same day as preserving, if at all possible. If you are going to an orchard or a u-pick farm for your veggies, go early. Veggies will be at their peak before the heat of the day hits.

If you can get back with enough time to work before lunch, that is best.

My routine when my kids were home was to try to pick in the morning, and then

get lunch for the kids. Then I was ready to process in the afternoon. Produce should be kept cool and moist until you’re ready to can. You will get better results the sooner you can your produce.

Most books recommend that you process your foods within one to two hours of picking. If I am picking from my own garden, that is not a problem. However, life happens, and the ideal timing is not always realistic. But get your food as fresh as possible.

Good Food Remember, preserving does not make bad food into good food. Good produce will make a better final product. So yes, use some of the overripe peaches for jam, but there is a line between overripe and moldy or bruised fruit.

FREQUENTLY ASKED QUESTIONS

51

CANNING TERMS Canning terms are mostly simple and self-explanatory. However, sometimes you’ll encounter different terms used for the same thing. For instance, raw pack and cold pack are similar terms.

Terminology can really mess us up if you think a word means one thing, and I think the same word means something else. Let’s just clarify some terms right now.

Bacteria - Microorganisms that may produce harmful toxins in our food.

Blanch - Process used to loosen the skin on fruits and vegetables and kill enzymes prior to preserving. Food is submerged in boiling water for the amount of time indicated, and then removed and plunged in cold ice water to stop the cooking.

Boiling Water Bath Canner - Specialized pot used for water bath canning. It comes with a rack to raise jars off the bottom of the canner.

Botulism - Type of food poisoning that may be fatal. Pressure canners are the only canning method that will reach the high heat required to prevent it.

Cold Pack/Raw Pack - This refers to packing raw food in the jars and adding hot liquid over the raw food. Raw pack is actually a better term than cold pack. You never want to put cold jars in your hot canner. The jars may break.

Enzymes - Biological molecules that initiate the process of decomposition.

Enzyme action slows in the freezer. It increases between 85°F and 120°F and stops above 140°F. Blanching food before you freeze or dehydrate it stops the enzyme action.

52 FREQUENTLY ASKED QUESTIONS

High-Acid Foods - Foods that contain enough acid to have a pH level of 4.6 or lower. These may be safely processed in a water bath canner.

Hot Pack - Method of processing where food is first cooked or partially cooked before being packed into jars. Foods that have been precooked are already hot when they go into the canner.

Headspace - The measurement of the space between the top of the food product and the lid.

Jar - A canning jar, sometimes called a Mason jar, is specially designed to withstand home canning procedures.

Lid - Two-piece set consisting of a flat metal disc with a rubber compound seal and a metal screw ring. Often, the term lid refers to only the flat metal disc.

Low-Acid Foods - Foods that contains little natural acid and have a pH level above 4.6. All vegetables and meats fall into the low-acid category. These foods must be pressure canned, with the exception of tomatoes that can be acidified with lemon juice.

Open Kettle - Old method of canning that is no longer recommended. In open kettle canning, foods are boiled and packed into hot, sterilized jars before being left to cool. No processing in a canner. Jars are sometimes turned upside down on their lids.

Process - Sterilizing jars and the foods packed in them through either a water bath canner or a pressure canner. This destroys molds, bacteria, enzymes, and yeasts.

Pressure Canner - Specialized pot used for processing low-acid foods. A pressure canner comes with a flat rack to slightly raise jars off the bottom of the canner.

Two types of pressure canners are dial gauge and weighted gauge.

Pectin - A natural substance found in most fruits that causes the gelling of fruits when making jellies or jams. Pectin can also be purchased in both powdered and liquid form.

Pickling - Preserving food in a solution of brine or vinegar.

Raw Pack - See Cold Pack. This is a method of filling jars with raw foods.

FREQUENTLY ASKED QUESTIONS 53

Screw Band - One part of a two-piece canning lid. This is a metal ring that is screwed down to hold the flat lid against the jar.

Scald - See Blanch.

Simmer - To gently boil.

Steam Canner - A specialized canner for processing high-acid foods. This is an alternative to the water bath canner below. The benefits of a steam canner include using less water and energy for the processing step.

Syrup - A sugar and water combination used for canning fruits. Sweetness levels range from very light to heavy. More sugar = heavier syrup.

Venting – Venting is an important step in pressure canning. When your canner comes to a boil, it starts steaming. The steam escaping from the vent pipe is forcing air to escape from the canner.

After the venting period, weights are added to the vent pipe and the pressure starts building. This also sometimes refers to the venting of jars. In this case, this is when air is expelled from the jars during processing.

Water Bath Canner - Specialized pot for canning high-acid foods. Deep pot that will hold enough water to cover the jars by 2–3 inches of water. This will include a rack that hangs on the side of the canner for easy handling of the jars.

Yeast - Microscopic fungi that cause fermentation.

REFERENCES: http://nchfp.uga.edu/questions/FAQ_canning.html#10 https://www.canr.msu.edu/news/home_canning_without_sugar https://extension.psu.edu/canning-with-less-sugar https://nchfp.uga.edu/how/general/for_safety_sake.html

54 FREQUENTLY ASKED QUESTIONS

6

CANNING FRUIT

CANNING FRUIT 55

CANNING APPLES Apples should be processed as a hot pack. Raw pack gives poor quality. You will need about 2 1/2 to 3 pounds of apples for each quart jar.

Ingredients

• Apples • Sugar for syrup Supplies

• Water bath canner • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Canning jars, seals, and rings • Vegetable peeler or sharp knife • Apple peeler (optional, but very helpful) • Large pot.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

See page xx for recipes and options.

2. Peel, core, and slice or cut apples into quarters or smaller slices.

3. Place the apples directly into a large pot with the syrup.

4. Bring to a boil, reduce heat, and simmer 5 minutes.

5. Pack hot apples into hot jars, leaving 1/2” headspace.

56 CANNING FRUIT

6. Cover with boiling syrup, leaving 1/2” headspace.

7. Remove air bubbles.

8. Wipe the rim clean and place on your seal and ring.

9. Place the jar in the canner.

Proceed to fill all jars.

10. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

20 minutes

1,001-3,000 ft

25 minutes

3,001-6,000 ft

30 minutes

Above 6,000 ft

35 minutes

SHARON’S TIPS FOR CANNING APPLES Preparing the Apples

Cut the apples into slices. Small apples may just be quartered, but larger apples will need more slicing. For peeling, you can use an apple peeler or just a knife.

Simply peel, core, and slice to your desired size. If you like super thin slices, an apple peeler/corer/slicer works well.

Be aware, however, that it makes VERY thin slices. I’ve found them to be too thin for canning apple pieces. I think they get too mushy, and we like bigger pieces. But that is personal taste.

When you peel, core, and slice the apples, peel them right into a pot with your syrup to prevent browning. Use just enough syrup to cover, and then when you fill your jars, fill with hot syrup from a tea kettle to save on the mess factor. Use a slotted spoon to add

the hot apples to the jar. Then add your hot liquid, either the syrup from your pot or the sweet syrup from your tea kettle, leaving 1/2" headspace.

What Type of Apples are Best?

Any tart or semi-tart apple works great.

It is all personal preference. Mixing a tart apple with a sweet variety is a good bet.

Any ripe, but not overripe, apple can be used. For the best results, be sure your apples are crispy and fresh. Experiment with varieties available in your area and choose your favorites. Jonagold apples are the variety I use for canning.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ apple_sliced.html

CANNING FRUIT 57

CANNING APPLESAUCE The basic idea behind making applesauce is to cook the apples, mush them up, add sweetener if desired, and get rid of the skins and cores somewhere along the way. You will need about 21 pounds of apples per a canner load of 7 quart jars.

Ingredients

• Apples • Sugar Supplies

• Water bath canner • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Canning jars, seals, and rings • Vegetable peeler or apple peeler/ corer/slicer • Sharp knife • Food mill • Large pot Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Peel, core, and slice apples.

2. Place the apples slices directly into a large pot with 1/2 to 1 cup water.

3. Bring to a boil, reduce heat, and simmer (covered) until apples are tender.

4. Run your apples through a food mill or mash with a potato masher.

5. Sweeten to taste. Reheat to a boil.

58 CANNING FRUIT

6. Pack hot applesauce into hot jars, leaving 1/2” headspace.

7. Remove air bubbles.

8. Wipe the rim clean and place on seal and ring.

9. Place the jar in the canner.

Proceed to fill all jars.

10. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

15 min

20 min

1,001-3,000 ft

20 min

25 min

3,001-6,000 ft

20 min

30 min

Above 6,000 ft

25 min

35 min

SHARON’S TIPS FOR CANNING APPLESAUCE Making Applesauce Without a Food Mill

If you don’t have a food mill, you will need to peel and core your apples before cooking. This is where the apple peeler/ corer/slicer tool can come in handy. With it, you can peel, core, and slice all in one step. Otherwise, just peel, core, and slice your apples the old-fashioned way with a paring knife. No special gadgets necessary. Your grandmother probably did it this way just fine.

About Sweetening the Sauce

To finish up the applesauce, add sugar to taste. This will depend on the sweetness of the apple you chose. I try for as little sugar as possible, sometimes none. Go ahead and taste it, and then add sugar if you think it needs more. Cinnamon is another great addition. If using cinnamon, stir it in with the sugar. Go light. You can always add more later. (It will be stronger after it is processed.)

What Types of Apples are Best?

For the best results, be sure your apples are crispy and fresh. Experiment with varieties available in your area and choose your favorites. Jonagold apples are the variety I use for canning. Any tart or semi-tart apple works great. It is all personal preference. Mixing a tart apple with a sweet variety is a good bet. Any ripe, but not overripe, apple can be used.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ applesauce.html

CANNING FRUIT 59

CANNING APRICOTS Water bath canning apricots is much simpler than canning peaches, since they do not require peeling. You’ll need 2 to 2 1/2 pounds of apricots per a quart jar. Be sure you are using the correct processing time, whichever pack you use. You’ll notice those times are different.

Ingredients

• Apricots • Sugar for syrup Supplies

• Water bath canner • Large pot • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Canning jars, seals, and rings Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Optional Procedure for Blanching & Skinning Apricots

Wash and dip apricots in a pot of boiling water for 30–60 seconds. Then dip into cold water to cool immediately. The skins will slip off in your hands, and you can proceed using either the raw or hot pack method below.

60 CANNING FRUIT

Procedure for Raw Pack

1. Make a light or medium syrup.

2. Wash, blanch, and peel apricots if desired.

3. Slice apricots in half, removing pits.

4. Pack apricot halves cavity side down in the jar.

5. Pour hot syrup over apricots, leaving 1/2” headspace.

6. Remove air bubbles.

7. Wipe the rim clean and place on your seal and ring.

8. Place the jar in the warm canner.

Proceed to fill all jars.

9. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

Quartz

0-1,000 ft

25 min

30 min

1,001-3,000 ft

30 min

35 min

3,001-6,000 ft

35 min

40 min

Above 6,000 ft

40 min

45 min

Procedure for Hot Pack

1. Make a light or medium syrup.

2. Wash, blanch, and peel apricots if desired.

3. Cut into halves, removing the pits.

4. Add apricots into syrup.

5. Simmer until heated through.

(Don’t overcook!)

6. Pack into hot jar.

7. Pour over syrup, leaving 1/2” headspace.

8. Remove air bubbles.

9. Wipe the rim clean and place on seal and ring.

10. Place the jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

20 min

25 min

1,001-3,000 ft

25 min

30 min

3,001-6,000 ft

30 min

35 min

Above 6,000 ft

35 min

40 min

SHARON’S TIPS FOR CANNING APRICOTS Should you peel your apricots?

Peeling is optional when you are canning apricots. Personally, I’ve done it both ways and like them equally. The skins do not bother me. Not peeling is certainly less work and the method I usually use.

Note on Syrup Which Should You Choose: Hot Pack or Raw Pack?

The difference in raw pack vs. hot pack is how much will fit in the jars. The NCHFP notes that raw pack gives poorer quality. The difference I note is that hot pack fits more in the jars... much more. I used to raw pack for ease but now I generally prefer hot pack. It is not that much more work and I like having more in the jars.

As with most fruit, sugar is optional. You can also can in plain water, but I don’t recommend it; the flavor washes out. You can also pack apricots in apple juice or white grape juice. I have not tried this, but it sounds delicious! I prefer to use a light syrup. See page xx for syrup options.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ apricot_sliced.html CANNING FRUIT

61

CANNING ASIAN PEARS I’m not able to get Asian pears locally, but from what I read, they are very apple-like.

Often called apple pears or oriental pears, they are shaped more like an apple. They are tart and their texture is more crunchy, like an apple. You’ll need about 11-13 pounds of Asian pears to fill 9 pint jars.

Since I don’t have Asian pears, my assistant, Rachel Abernathy, who does have Asian pears growing near her, helped me out with this article. She is the one who made these to take pictures for us. Rachel can also be found at https://www.RachelsRealFoodKitchen.com.

Ingredients

• Asian pears • Lemon juice • Sugar for syrup (optional) Supplies

• Water bath canner • Large pot • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Canning jars, seals, and rings Procedure for Hot Pack

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Peel and cut Asian pears in half, removing cores and blemishes.

2. Slice directly into prepared sugar syrup.

3. Cook pears 5–6 minutes, to h eat through.

62 CANNING FRUIT

4. Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart) to each jar.

5. Pack hot pears into hot jars.

6. Cover with syrup, leaving 1/2” headspace.

7. Remove air bubbles.

8. Wipe the rims clean and place on your seals and rings.

9. Place the jars in the warm canner.

10. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

Quartz

0-1,000 ft

20 min

25 min

1,001-3,000 ft

25 min

30 min

3,001-6,000 ft

30 min

35 min

Above 6,000 ft

35 min

40 min

RACHEL’S TIPS FOR CANNING ASIAN PEARS Just a reminder...don’t skip the lemon juice. Asian pears are not acidic and need the extra boost of acidity for safety reasons.

Quick Tip This is one fruit that must be acidified before canning. You’ll see in the recipe the addition of lemon juice. This is not just for color; it’s a safety issue. Don’t skip it!

Prevent Asian Pears from Browning

Instead of slicing the pears directly into your syrup, Sharon reminded me that another option is place peeled and sliced pears into an ascorbic or citric acid solution, if you’re concerned about the fruit browning. (This commercial product prevents browning. Follow the directions on the package.) When you have enough pears prepared, drain and rinse. Then place the pears into your hot syrup.

What’s the Flavor Like?

Personally, I just used these Asian pears right out the jar. I prefer eating home canned fruit like that! :) My pears had a delicate Asian pear flavor, with the acidic addition, of course. Once canned, they reminded me of regular pears.

Because I don’t like too much added sugar in my fruit, I used a light syrup here. That may be too light for you, so please consider how sweet you like your fruit! Also, NCHFP mentions it’s safe to can these in juice or water if desired.

(Note: Apples and pears canned in water tend to be very bland.)

A Quick Note on Variety & Ripeness

Over the years, I’ve eaten different kinds of Asian pears, as there are many varieties out there. Some have a light, smoothly textured skin, while others have a thicker, rougher skin. Their flavor can vary too; some are sweeter than others, in my experience.

While canning these, I tried to choose lightly ripe fruit that wasn’t too mushy or green. Much like regular pears, Asian pears can be hard when they’re green, so I don’t imagine underripe Asian pears would can well.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ asian_pears.html

CANNING FRUIT 63

CANNING BERRIES These directions work for canning blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries.

You’ll need 1 1/2 to 2 pounds berries per quart.

For Raw Pack

Ingredients

• Berries • Sugar for syrup Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

1. Fill jar 1/4 full with syrup (or water or juice if no sugar is desired).

2. Fill half of the jar with berries, gently tapping to settle.

3. Fill remaining space with berries leaving 1/2” headspace.

4. Cover berries with hot syrup, leaving 1/2” headspace.

5. Remove air bubbles.

6. Wipe the rim clean and place on seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

Quartz

0-1,000 ft

15 min

20 min

1,001-3,000 ft

20 min

25 min

3,001-6,000 ft

20 min

30 min

Above 6,000 ft

25 min

35 min

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Make a light or medium syrup if desired.

(See page xx for details.)

64 CANNING FRUIT

Procedure for Hot Pack

1. Barely cover berries with water or syrup and bring to a boil.

2. Drain, reserving the resulting juice.

3. Fill jar with berries and cover with juice from boiling, leaving 1/2” headspace.

4. Remove air bubbles.

5. Wipe the rim clean and place on your seal and ring.

6. Place the jar in the warm canner.

Proceed to fill all jars.

7. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

15 minutes

1,001-3,000 ft

20 minutes

3,001-6,000 ft

20 minutes

Above 6,000 ft

25 minutes

SHARON’S TIPS FOR CANNING BERRIES Choosing Hot or Raw Pack

What About Strawberries?

Berries with a firmer consistency work better for a hot pack. Examples include blueberries, currants, and gooseberries.

Softer, more fragile berries would do better with a raw pack. Examples include raspberries and black raspberries.

Did you notice that strawberries are not in the list? Strawberries do not hold up to canning. They get mushy and lose flavor. Thus, they are not included here.

Strawberries were not tested with this method. Do not use these directions for strawberries.

Canning Frozen Berries

Fresh fruit is the most desirable for canning, but firmer frozen berries like blueberries will can nicely too. If there is any sugar on the frozen berries, you’ll need to rinse them while still frozen, and then defrost before you can them. A soft berry like a raspberry can be frozen and then canned safely, but I think the texture might deteriorate.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ berries_whole.html

CANNING FRUIT 65

CANNING CHERRIES Wouldn’t you love to have jars of cherries conveniently on hand for cherry pie, ice cream, or quick cherry cobbler? These directions are for canning sweet cherries (like Bing cherries) or sour cherries (like those typically used for pies). You’ll need 2 to 2 1/2 pounds of cherries per quart jar.

Ingredients

• Cherries • Sugar for syrup (optional, see page xx for details) Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cherry pitter (optional) Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

2. Wash and pit cherries.

3. Proceed with raw or hot pack.

4. Cover with hot syrup, leaving 1/2” headspace.

5. Remove air bubbles.

6. Wipe the rim clean and place on seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

For Raw Pack

1. Add 1/2 cup or so of syrup to the jar.

2. Fill half of the way with cherries, tapping jar to settle contents.

3. Finish filling jar.

66 CANNING FRUIT

Pints and Quarts are Processed the Same

0-1,000 ft

25 minutes

1,001-3,000 ft

30 minutes

3,001-6,000 ft

35 minutes

Above 6,000 ft

40 minutes

Procedure for Hot Pack

1. Place cherries with syrup (1/2 cup syrup to 1 quart cherries) in pot.

2. Heat to a low boil.

3. Fill jars with cherries and liquid, leaving 1/2” headspace.

4. Remove air bubbles.

5. Wipe the rim clean and place on your seal and ring.

6. Place the jar in the warm canner.

Proceed to fill all jars.

7. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

15 min

20 min

1,001-3,000 ft

20 min

25 min

3,001-6,000 ft

20 min

30 min

Above 6,000 ft

25 min

35 min

SHARON’S TIPS FOR CANNING CHERRIES About Pitting Cherries…

Pitting is the most challenging part! But it’s well worth the effort, since you can make some delicious dishes when you have cherries on hand. Have a friend come over and visit while you pit. If you are short on time, it is OK, though not preferable, to can cherries with the pits.

Remember, you’ll have to deal with the pits later when you open the jar. Pitting before canning certainly makes the cherries easier to use. If you want to can them with the pits, be sure to prick each cherry with a clean needle to prevent it from bursting when you process the jars.

My husband and sons used to take care of pitting for me. They all would have a sitdown-and-pit-cherries party. Sometimes

they’d listen to audio stories while they pitted. Amongst all the teasing, laughter, and chatter, they’d make a mess, but the cherries were pitted when they were done. I loved it. I certainly didn’t want to pit of all those cherries myself!

Raw Packing Clarification

I have found it works to add 1/2 cup or so of syrup to the jar, and then fill half of the way with cherries. Gently tap the bottom of the jar on a pot holder laid on the counter to settle the contents. Fill the jar the rest of the way while tapping to settle the cherries without smashing.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ cherry_whole.html

CANNING FRUIT 67

CANNING ORANGES I hadn’t canned oranges until recently, but I thought they’d be a nice treat for when citrus fruits aren’t in season. I used small, quarter-pint jars for the perfect snack size, but these can be canned in pints or quarts instead. This also works for Grapefruit too.

Ingredients

• Oranges (I used mandarin oranges.)

• Sugar for syrup Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cherry pitter (optional)

Procedure for Raw Pack

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash and peel oranges.

2. Remove white from sections.

3. Pack jar with oranges.

4. Cover with hot syrup, leaving 1/2” headspace.

5. Remove air bubbles, wipe the rim clean, and place on seal and ring.

6. Place jars in the warm canner.

Proceed to fill all jars.

7. Process according to chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

68 CANNING FRUIT

Pints and Quarts are Processed the Same

0-1,000 ft

10 minutes

1,001-6,000 ft

15 minutes

Above 6,000 ft

20 minutes

SHARON’S TIPS FOR CANNING ORANGES

Sugar Syrup

How Many Oranges?

Sugar is optional in this recipe. You can also substitute honey. I used a light syrup.

Check page xx for syrup options for canning fruit.

The number of oranges required will largely depend on the size of your oranges. I used mandarin oranges, which are smaller than many oranges.

Filling the Jars

Approximate Amounts Required: • 5 mandarin oranges = 4 quarter-pint jars • 10 mandarin oranges = 4 half pint jars • 20 mandarin oranges = 4 pint jars • 40 mandarin oranges = 4 quart jars

The white part of oranges will cause bitterness, so be sure and spend a little time getting that off your orange pieces.

When you fill your jars with the oranges, fill them tightly, but do not smash your orange sections down. You’ll just end up with mushy, smashed oranges when you open the jar.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ grapefruit_orange.html

CANNING FRUIT 69

CANNING PEACHES Does anything beat picking a peach fresh off the tree and eating it right then and there?

Fresh, ripe, juicy peaches are the best! Home canning peaches enables you to have that fresh taste year around. Use 2-3 pounds of peaches per every quart jar.

Ingredients

• Peaches • Sugar for syrup (optional, see page xx for syrup options) Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

For Raw Pack

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

2. Blanch peaches for 30 seconds to 1 minute.

3. Remove skins.

4. Slice peaches in half, removing pits.

5. Pack peach halves or slices into jar.

6. Cover with hot syrup, leaving 1/2” headspace.

70 CANNING FRUIT

Quick Tip Did you know? White fleshed peaches should not be canned because of a lower natural acidity.

There are no tested methods of canning white peaches. Regular yellow peaches only, please.

7. Remove air bubbles.

8. Wipe the rim clean and place on your seal and ring.

9. Place the jar in the warm canner.

Proceed to fill all jars.

10. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

Quartz

0-1,000 ft

25 min

30 min

1,001-3,000 ft

30 min

35 min

3,001-6,000 ft

35 min

40 min

Above 6,000 ft

40 min

45 min

For Hot Pack

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

2. Blanch peaches for 30 seconds to 1 minute.

3. Remove skins.

4. Cut peaches in half, removing pits.

5. Slice peaches into pot with syrup to cover.

6. Bring to a low boil.

7. Turn off heat and fill jar, leaving 1/2� headspace.

8. Remove air bubbles.

9. Wipe the rim clean and place on seal and ring.

10. Place the jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

20 min

25 min

1,001-3,000 ft

25 min

30 min

3,001-6,000 ft

30 min

35 min

Above 6,000 ft

35 min

40 min

CANNING FRUIT

71

SHARON’S TIPS FOR CANNING PEACHES Packing Tip

Use wide mouth jars if you have them.

It is easier to place the peaches in the bottom of the jar cavity side down.

Hot or raw pack? The NCHFP mentions that raw pack peaches will give a lower final quality. The main thing I notice is that you’ll have more floating in your jar with a raw pack. A hot pack allows you to add more peaches to the jar. My preference is raw pack, but either works.

it easiest to just slice them into a jar and immediately cover with syrup, then place that jar in the canner rack and pull out the next jar. For a hot pack, slice peaches directly into a pot with syrup.

Another way to prevent browning is to treat the slices with ascorbic or citric acid.

This should be available in the canning section at your grocery or hardware store.

Follow the instructions on the package.

Prevent Browning

Adapted from Resource:

To prevent browning of peaches, you will want to slice the peaches and cover quickly with syrup. For a raw pack, I find

https://nchfp.uga.edu/how/can_02/ peach_sliced.html

72 CANNING FRUIT

CANNING FRUIT 73

CANNING PEARS It is recommended that you hot pack pears due to quality. You’ll need 2-3 pounds of pears per quart Ingredients

• Pears • Sugar for syrup (optional, see page xx for syrup options) Supplies

• • • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Bowls Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure for Hot Pack Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

2. Peel, core, and slice pears in halves or slices.

3. Slice into citric acid or lemon juice solution.

4. Drain and add pears to syrup pot, with just enough syrup to cover.

5. Simmer 5 minutes.

6. Pack hot pears into hot jar.

74 CANNING FRUIT

7. Cover with syrup, leaving 1/2” headspace.

8. Remove air bubbles.

9. Wipe the rim clean and place on your seal and ring.

10. Place the jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

20 min

25 min

1,001-3,000 ft

25 min

30 min

3,001-6,000 ft

30 min

35 min

Above 6,000 ft

35 min

40 min

SHARON’S TIPS FOR CANNING PEARS Note on Ripeness

When canning pears, you need to choose fruit that is ripe, but not too soft. Are they eating quality? If so, then that is perfect. If they are getting soft, they will only be softer in the jar.

Halves or Slices?

Pears can be packed either in halves or slices. Just don’t go too thin on the slices.

Remember, pears are delicate. If they are too thin, they will be very mushy. I usually go with quarters.

Should You Add Syrup?

Pears are one type of fruit that benefits from the addition of some sort of syrup.

The sugar will help preserve the texture and color of the fruit. Pears are delicate and can use the help! I recommend light

or medium sugar syrup. I’ve seen apple juice or white grape juice recommended as well. I haven’t tried those options, but I bet they would be tasty!

I find it helpful to use a slotted spoon to spoon the hot pears into a jar and then top off with the syrup. It seems less messy than dealing with a ladle, fruit, and syrup all at the same time.

2 Options to Prevent Browning

Before heating the pears in the syrup, you can place peeled and sliced pears into a citric acid solution. This commercial product prevents browning. Follow the directions on the package. Alternatively, you can use a mixture of lemon juice and water. I prefer the lemon juice solution, just because I usually have lemon juice on hand. I use 1 cup lemon juice to 2 quarts water, which is stronger than needed, but it keeps the pears nice and bright.

Remember this is just to keep the fruit from browning before you put them in jars. This lemon water is not used in the jars. Use your sugar syrup to fill the jars.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ pear_halved.html

CANNING FRUIT 75

CANNING PLUMS We have a friend who gives us a bucket or two of plums from her plum tree each year.

Canning them is one way of making them last. You’ll need 1 1/2 to 2 1/2 pounds of plums per a quart jar.

Ingredients

• Plums • Sugar for syrup (optional, see page xx for syrup options) Supplies

• • • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Sharp knife Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Procedure for Hot Pack Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Make a light or medium syrup.

2. Wash fruit and prick each plum skin.

3. If desired, slice plums into halves, removing pits.

4. Place your plums in syrup or water.

76 CANNING FRUIT

5. Bring to a boil for 2 minutes.

6. Cover and let this rest for 20 to 30 minutes.

7. Gently pack plums in jar.

8. Cover with syrup or cooking liquid, leaving 1/2” headspace.

9. Remove air bubbles.

10. Wipe the rim clean and place on your seal and ring.

11. Place the jar in the warm canner.

Proceed to fill all jars.

12. Process according to the chart below.

Procedure for Raw Pack

1. Make a light or medium syrup.

2. Wash fruit and prick each plum skin.

3. If desired, slice plums into halves, removing pits.

4. Gently pack raw plums in jar.

5. Cover with syrup, leaving 1/2” headspace.

6. Remove air bubbles.

7. Wipe the rim clean and place on your seal and ring.

8. Place the jar in the warm canner.

Proceed to fill all jars.

9. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack or Hot Pack) Altitude

Pints

Quartz

0-1,000 ft

20 min

25 min

1,001-3,000 ft

25 min

30 min

3,001-6,000 ft

30 min

35 min

Above 6,000 ft

35 min

40 min

SHARON’S TIPS FOR CANNING PLUMS Halved or Whole Plums?

Plums can be canned whole or halved, but I’d recommend halved. The only time canning whole might be beneficial is if you have clingstone plums, the kind where the pit doesn’t just pop out easily. It can get messy trying to get the pits out. So canning them whole is simpler. If you do want to can them whole, it is suggested that you prick the skins so they don’t split on you.

And remember, you’ll need to remove the pits later when you open the jar.

What About Hot Pack?

I prefer to raw pack plums, but you can also do a hot pack. Instructions for both are included above. The benefit of hot pack is getting more in the jar.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/ plum_halved.html CANNING FRUIT 77

SYRUP FOR CANNING FRUIT Most directions for canning fruit include adding sweetened syrup when packing the jars, the syrup will be part of the recipe. You can control the sweetness (and sugar content) of the syrup by adjusting the amount of sugar you use.

I prefer a light syrup for most things.

You can also opt to can fruits without sugar, but keep in mind that the sugar does help the fruit maintain its color and texture. I have not tried it but I’ve often seen people say that canning in water just washes out the flavor and your fruit will be bland.

To make the syrup, simply heat and stir sugar and water in a saucepan until sugar dissolves. Here are some sugar-towater ratios for syrup. These can be easily adapted to your taste desires.

Syrup Ratios

Light: 2 cups sugar to 1 quart water Medium: 3 cups sugar to 1 quart water Heavy: 4 cups sugar to 1 quart water

Quick Tip Tip to lessen the mess: Make your syrup right in a teapot and pour directly from the kettle into the jars, avoiding the mess that inevitably comes from trying to ladle the syrup without spilling.

This works with plain water for other types of canning, as well as the brine for pickling.

Using Honey Instead of Sugar

When using honey, heat and stir your syrup just as you would as if you were using sugar. Here are honey-to-water ratios for light and medium syrup.

Light: 1 1/2 cups honey to 4 cups water Medium: 2 cups honey to 4 cups water Using Fruit Juice

It bears repeating here that you can also use fruit juice when you are canning fruit. Apple juice and Grape juice are great substitutes and will add lots of flavor. No added sugar needed.

78 CANNING FRUIT

7

CANNING PIE FILLING If you have home canned pie filling on the shelf, I bet you’ll have homemade pie much more often than just the holidays!

Clear Jel

If you are making fresh pies, flour and cornstarch are a go-to for getting a nice, thick filling, but these are not recommended for canning purposes.

There may be density issues with either flour or cornstarch.

Clear Jel is a modified corn starch that is made to withstand the heat of canning, and it is the only recommended method for canning pie fillings.

The National Center for Home Food Preservation explains...

“Clear Jel® 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.”

Be sure you purchase the non-instant or regular type of Clear Jel. I’ve also seen it called “cook type”. Instant Clear Jel will not hold up to the processing step. It is good for using in gravies and other noncanning thickening, just not for canning.

Regular or “cook type” is what you want for canning purposes.

Finding Clear Jel can be tricky. Places that carry canning supplies may have Clear Jel, as it is getting more and more common, but if they don’t have it, you can do a search online or look in local, Amish-type food stores.

References:

https://nchfp.uga.edu/how/can_02/can_ pie/pie_fillings.html CANNING PIE FILLING 79

APPLE PIE FILLING Do you love apple pie but never take the time to prepare it? I’ll bet if you start canning the apple pie filling so it’s ready and waiting on your pantry shelf, you’ll make apple pie more often than just at Thanksgiving. This recipe yields 7 quarts Ingredients

• • • • • • • •

6 quarts peeled sliced apples 5 1/2 cups sugar 1 1/2 cups Clear Jel 1 tsp. cinnamon 1 tsp. nutmeg 5 cups apple juice 2 1/2 cups water 3/4 cup lemon juice

Supplies

• • • • •

Apple corer/peeler/slicer (optional) Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Peel, core, and slice apples into hot water.

2. Boil for 1 minute, drain and keep covered to keep warm.

80 CANNING PIE FILLING

3. Combine apple juice, water, and lemon juice.

4. Combine sugar, Clear Jel, cinnamon, and nutmeg.

Stir into apple juice mixture.

5. Heat and stir until thickened and bubbly.

6. Add thickened syrup to your drained apples.

7. Fill jar, leaving 1” headspace.

8. Remove air bubbles, wipe the rim clean, and place on seal and ring.

9. Place jar in the warm canner.

Proceed to fill all jars.

10. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

25 minutes

1,001-6,000 ft

30 minutes

3,001-6,000 ft

35 minutes

Above 6,000

40 minutes

SHARON’S TIPS FOR APPLE PIE FILLING bubble tool and work hard to get lots of air bubbles out, and you’d end up with a sticky mess. Mix the apples with your syrup first, before filling the jars.

If your syrup turns out runny, check that you have the correct type of Clear Jel. You want the regular, sometimes called the cook type. Instant Clear Jel will end up runny.

Tip for Filling Jars

Have you ever had pie filling that was short on fruit? Here is a tip to avoid this.

When you are combining your apples and syrup, add most of your syrup to the apples, but don’t just dump it all in.

Reserve some and gently stir, adding more as needed. Use only as much as needed to cover the apples. You will have a nice filling with mostly apples and not too much thickened syrup. When you fill the jars, top off the jar with the syrup to make sure the apples are covered.

I’ve seen directions where you add your cooked apples to the jar, and then pour the syrup over the top. I don’t suggest it!

If your syrup is nice and thick, it does not flow down into the jars over the apples very easily. You’ll have to use a

Additional Tips

For many apple projects that need sliced apples, I’ve recommended using an apple peeler/corer/slicer. But I like a little chunkier apple for making pie filling. The slices that you get with an apple peeler/ corer/slicer are super thin. You may want your pieces to be a bit thicker than those the slicer makes.

We are not a cinnamon-loving family, so I go very light on the spices here. You may like a little more. Feel free to add up to a tablespoon of cinnamon.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/can_ pie/apple_filling.html

CANNING PIE FILLING

81

PEACH PIE FILLING Peach pie filling can be adapted by adding a hint of cinnamon or a dash of almond extract. Or leave the seasonings out for an easy, traditional dessert. This recipe yields about 7 quarts of peach pie filling.

Ingredients

• • • • • • •

6 quarts peeled and sliced peaches 7 cups sugar 2 cups + 3 Tbsp. Clear Jel 5 1/4 cups cold water 1 3/4 cups bottled lemon juice 1 tsp. cinnamon (optional) 1 tsp. almond extract (optional)

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Prepare Peaches

1. Blanch, peel, and pit peaches.

(See instructions below.)

2. Slice peaches into 1” slices. Put slices into a pot with a light syrup to prevent browning.

3. In a separate pot bring water to a boil. In batches, drain peaches and put into the boiling water.

4. Bring back to a boil. Boil 1 minute.

82 CANNING PIE FILLING

5. Drain and repeat until you’ve finished all peaches. Keep warm.

Prepare Clear Jel

1. In a separate pot, cook sugar, Clear Jel, and water over medium heat, until thick and bubbly.

2. Add lemon juice, spices, and flavorings. Boil 1 minute more.

Stir to avoid sticking.

Prepare Filling & Fill Jars

1. Add warm, sliced peaches to your filling and heat for 3 minutes, gently stirring constantly.

2. Fill jar with peach pie filling, leaving 1” headspace.

3. Remove air bubbles, wipe rim clean, and place on seal and ring.

4. Place jar in the warm canner.

Proceed to fill all jars.

5. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

30 minutes

1,001-6,000 ft

35 minutes

3,001-6,000 ft

40 minutes

Above 6,000

45 minutes

SHARON’S TIPS FOR PEACH PIE FILLING Then you’ll proceed with the recipe and heat the peaches in syrup. Drain and keep warm. Keeping the cooked peaches in a pot with a lid is an easy way to keep them warm.

How to Prevent Discoloration

To prevent discoloration, slice the peaches right into a pot with light syrup.

To make your syrup, mix 2 cups of sugar with 1 quart of water. Stir and heat mixture until the sugar dissolves.

How to Blanch, Peel, & Pit Peaches

Dip peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do five or so peaches at a time, depending on the size of the peach.

Immediately remove the peaches to a sink or bowl with cold water. Slice the peaches in half and throw away the pits.

You’ll notice a seam down one side of the peach. If you slice around the circumference of the peach following this line, you will be able to pluck the pit right out. Skins should slip right off in your hands. If a peach is a little green, it will be harder to skin, but you can just use a paring knife for the stubborn spots. Using ripe peaches will give you better results.

The other option is to treat your fruit with Fruit-Fresh. This product should be available in the canning section at grocery stores or hardware stores. Follow the instructions on the package.

I don’t usually add cinnamon or almond extract, but many people like that flavor combination.

White Peaches Won’t Work

Remember white peaches are one of the few fruits that are low in acid. Do not can white peaches with a water bath or with this recipe.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/can_ pie/peach_filling.html

CANNING PIE FILLING 83

CHERRY PIE FILLING Making sweet cherry pie filling is a snap if you can this ahead of time. These directions are for either sweet cherries like Bing cherries or sour cherries like those you traditionally use for pies. This recipe yields about 7 quart jars.

Ingredients

• • • • • • •

6 quarts cherries 7 cups sugar 1 3/4 cups Clear Jel 9 1/3 cups water 1/2 cup lemon juice 1 tsp. cinnamon (optional) 2 tsp. almond extract (optional)

Supplies

• • • • •

Cherry pitter (optional) Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Prepare Cherries

1. Wash and pit cherries.

2. Place pitted cherries in boiling water. Boil 1 minute.

3. Drain, but keep warm.

84 CANNING PIE FILLING

Prepare Clear Jel

1. In a separate pot, cook sugar, Clear Jel, and water over medium heat, stirring constantly.

2. Add cinnamon and almond extract (optional).

3. Once thick and bubbling, add lemon juice. Boil for 1 minute.

Prepare Filling & Fill Jars

1. Add warm cherries to filling mix and stir gently to combine.

2. Fill hot jar with hot filling, leaving 1” headspace.

3. Remove air bubbles, wipe the rim clean, and place seal and ring.

4. Place jar in the warm canner.

Proceed to fill all jars.

5. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

30 minutes

1,001-6,000 ft

35 minutes

3,001-6,000 ft

40 minutes

Above 6,000

45 minutes

SHARON’S TIPS FOR CHERRY PIE FILLING

Note on Pitting Cherries

Make a Cherry-Rhubarb Pie

Pitting cherries is the most challenging part. But if you just sit down and DO IT, you can make some delicious dishes.

Have a friend come over and visit while you pit!

I really love a cherry rhubarb flavor combination. To make a cherry-rhubarb pie, simply add a cup or two of chopped rhubarb when you open the jar of cherry pie filling to make your pie. You can use fresh or frozen rhubarb. Proceed to fill your crust and bake as usual.

Optional Spices & Flavors

I usually just make this as a plain cherry pie filling, without the addition of cinnamon or almond extract. But many people love these flavors together.

Adapted from Resource:

https://nchfp.uga.edu/how/can_02/can_ pie/cherry_filling.html

CANNING PIE FILLING 85

86

8

SWEETS, JAM AND JELLY AND MORE Types of Sweet Spreads

Pectin

Jam is a spread made with fruits that have been chopped or crushed and combined with sugar. Jam will round up on a spoon and will have bits of fruit in it. Jam can be made from one type of fruit or a combination of several fruits.

Some jam recipes will use commercial pectin and some will not.

Pectin is a substance that makes jam or jelly thicken or gel. There are two types of pectin: naturally occurring and commercially produced.

Jelly is a spread made with the juice of fruit. The juice is strained away from the pulp and combined with sugar and pectin.

Some fruits will have enough pectin to naturally gel, but often pectin is added.

Jelly will be clear and firmer than jam.

Apples, citrus rinds, crabapples, cranberries, currants, gooseberries, plums, and grapes are all examples of fruits containing more natural pectin.

Marmalade is made from citrus fruits. It contains the pulp of the fruit, as well as bits of rind.

Fruit butter is made from fruit pulp and sugar and has a smooth consistency. I think of it like a smoother, thicker sauce (like applesauce). Fruit butters do contain sugar but will have less sugar than jam or jelly.

Preserves are very similar to jam, but they may contain bigger chunks of fruit.

Chutneys are sometimes considered a sweet spread, but they are also more of a condiment. It may have fruit like apples but will also have other ingredients like nuts, raisins, or even onions in some recipes.

Natural pectin is found in some fruits more than others and is concentrated in the skins and cores.

Commercial pectin is available in both powdered and liquid form. Directions for use should be included with the product. Another option is a pectin called Pomona’s Pectin, which is a good product to use if you want to make a low- or no-sugar sweet spread. Directions are included in the packaging and should be followed carefully.

I personally like to make jams and jellies without added commercial pectin. I’ll usually cook my fruits until they reach the gelling point. However, some fruits just don’t have enough natural pectin and don’t set up well without that added help of a commercial product.

SWEETS, JAM AND JELLY AND MORE 87

Gelling Point When you are making jam without a commercial pectin, there are two ways to determine when your jam or jelly has reached the gelling point: the cold spoon test or the temperature test.

Cold Spoon Test One option is to place a spoon in the freezer when you start preparing. When you are ready to test for gelling, take your frozen spoon out and scoop up a bit of jam. The jam will cool quickly. Let it cool and tilt the spoon so the jam drips off. The jam should be thickened and slide off the spoon in a sheet, not drips. If it is still runny, simply cook a bit longer.

Temperature Test Another, much easier way to tell if your jam is ready is by measuring temperature. First, you’ll need to figure out the gelling point for your elevation. Determine your boiling point temperature by holding a candy thermometer in boiling water and then adding 8 degrees.

This is your gelling point. When you are cooking your jam, place the candy thermometer right in the pot. When jam has reached your gelling point temperature, it is ready to jar. Remove the pot from the heat and continue with your recipe.

Tips & Hints The canning directions I include in this section are only for half pints or pints. I do not make sweet spreads in quart jars. Rarely will you find a recipe that is for quart jars. If you do find one, be sure it has been tested for that larger size jar. Most of them are for the smaller size. Remember, jar size matters.

These are all high-acid foods and may be water bath canned.

88 SWEETS, JAM AND JELLY AND MORE

Some recipes will only make small amounts.

It seems wasteful to heat a large canner for just a few pint jars, and it is very tempting to try to make double batches of jam or jelly. However, it is difficult to get a good gel this way.

If you want to make more than one batch at a time (I don’t blame you), simply have two batches going at the same time in different pots. With two pots, you keep the ingredients to one batch per pot but can make more at a time. Both batches can then be placed in the same canner and processed together, just not cooked together.

Some types of jam or jelly will produce foam while cooking. This can be minimized by adding 1/4 tsp. of butter to the mixture.

If you do get a lot of foam, simply skim it off with a spoon just before filling the jars.

If you’d like, spoon the foam into a bowl and let your kids use it as a dip for bread or crackers. This makes a great snack or treat if they have been helping you.

Low-Sugar Sweet Spreads When you read recipes for sweet spreads, the amount of sugar called for often seems like a lot. That is because it IS a lot of sugar. No one ever said this stuff is nutritious. But it is most definitely a comfort food.

If you really need to reduce your sugar intake, try a no-sugar pectin. Ball puts out a no-/low-sugar pectin, and there is a no-/lowsugar pectin called Pomona’s Pectin. Either option works just as well as the other. Before you make a lot of NO-sugar jam, try a batch and see if you like it. For my family, we have settled on a lower-sugar variety. I like the nosugar versions...but my guys didn’t. But they are totally happy with low sugar.

It is also possible to use honey as an alternative sweetener in your jam or jelly recipes. Keep in mind that honey will change the gelling nature. Sugar is part of what causes jam and jelly to set up properly. You can’t just substitute honey cup-for-cup with sugar.

• Since honey adds liquid content, you will need to reduce the other liquid content by 1/4 cup for each cup of honey added.

• If you want to substitute honey for all of the sugar in your recipe, use commercial pectin made for low- or no-sugar to help the mixture gel properly. Use the directions that come with your pectin.

• If you don’t want to add any pectin, only substitute 1/2 of the sugar with honey.

One more thing to keep in mind with no-sugar sweet spreads is the shelf life. I’ve found that no-sugar spreads don’t seem to store as long as full-sugar or even low-sugar spreads. It is still safe, as long as the jars are sealed, but the quality and color is noticeably different after about a year. So if you go for no sugar, be sure you don’t make more than you will use up in about a year.

SWEETS, JAM AND JELLY AND MORE 89

FRUIT BUTTER Fruit butter is a great way to make a sweet spread that doesn’t have quite as much sugar as jam or jelly. It is basically a cooked down version of sauce. For instance, applesauce can become apple butter by cooking it a little longer. I’ve made apple, pear, and peach butters, but other fruit can be used as well. Apricots, plums, grapes, and even crabapples can be used for making fruit butter. Some fruits benefit from the addition of apple juice or cider.

Procedure

Step 1: Making Fruit Pulp

Use ripe fruit. Wash, remove any bruises or bad spots, and prepare according to these directions.

Wash and blanch peaches to peel.

Remove pits.

Combine peaches and 1/2 cup water.

Simmer until fruit is soft.

Apple Butter: Using 4 pounds of apples yields about 3 pints of apple butter.

Puree using a food processor or food mill Measure out 2 quarts of pulp.

Core, peel, and quarter. Simmer in 2 cups water until apples are soft.

Pear Butter: Using 6–7 pounds of pears yields about 4 pints of pear butter.

Puree using a food processor or food mill.

Measure out 2 quarts of pulp.

Wash, core, peel, and slice pears.

Combine pears and 1/2 cup water.

Apricot Butter: Using 2–3 pounds of apricots yields about 4 pints of apricot butter.

Simmer until fruit is soft.

Puree using a food processor or food mill Measure out 2 quarts pulp.

Wash and blanch apricots to peel.

Remove pits.

Step 2: Making Fruit Butter

Combine apricots and 1/2 cup water.

Simmer until fruit is soft.

Puree using a food processor or food mill Measure out 2 quarts of pulp.

Peach Butter: Using 4–4.5 pounds of peaches yields about 4 pints of peach butter.

90 SWEETS, JAM AND JELLY AND MORE

After you have your pulp, combine fruit pulp, sugar, and desired spices.

The basic fruit butter recipe is this combination.

• 2 quarts pulp • 4 cups sugar • Spices to taste

Step 4: Canning Fruit Butter

Supplies • • • • Step 3: Cooking Fruit Butter

I love to use my slow cooker to cook the fruit butter down, but you can also do this on a stove top or in the oven.

Slow Cooker Simply place your fruit, sugar, and spice mixture in the cooker. Cook on high for 3 hours or so. This gets things heated up faster. Stir and set on low. At this point, I leave the lid ajar to allow moisture to escape. The butter thickens sooner this way. Allow the mixture to cook, stirring occasionally as the fruit gets softer. Finish off with a whisk for a smooth product.

This can cook overnight if you have a cooker that will not heat up too much.

In my experience, new slow cookers cook too high to be left that long and will end up scorching. My old cooker works great.

Stove Top Cook ingredients on very low and stir often. The fruit may scorch if you are not careful. This would be the least efficient way to do this, in my opinion.

Oven Cooking If you want to cook it in the oven, use a wide pan and bake on low at 275°F. A glass baking dish works well. I would avoid aluminum as you may end up with that flavor in your butter. Check often, stirring occasionally. This might be anywhere from 2–3 hours...or more. It varies a lot according to your fruit and how juicy it is.

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Apple peeler/corer/slicer (optional) • Whisk Procedure Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Fill jar, leaving 1/4” headspace.

2. Remove air bubbles, wipe rim clean, and place seal and ring.

3. Place jar in the warm canner.

Proceed to fill all jars.

4. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack or Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

10 minutes

1,001-3,000 ft

15 minutes

3,001-6,000 ft

20 minutes

6,001-8,000 ft

25 minutes

8,001-10,000 ft

30 minutes

SWEETS, JAM AND JELLY AND MORE

91

SHARON’S TIPS FOR FRUIT BUTTER Apple, Apricot, & Peach Butter • 1 tsp. cinnamon • 1/4 tsp. ground cloves • 1/4 tsp. salt Pear Butter • 1 tsp. grated orange peel • 1/2 tsp. nutmeg • 1/3 cup orange juice Notes on Fruit

If you have more or less fruit pulp, use this ratio: 1/2 cup sugar to 1 cup fruit pulp, adjusting your seasonings accordingly.

You can use an immersion blender to blend up your fruit. However, be very careful not to over blend it. If you are too zealous, you’ll end up liquifying it. We want a smooth, sauce consistency.

Spice Options

Spices like cinnamon or cloves are often used. I like to add a pinch of salt to some butters as well. It enhances the flavor.

You can use whole spices if you want, but place them in a cheesecloth bag and remove when you fill your jars. Here are some suggested options.

92 SWEETS, JAM AND JELLY AND MORE

Tip for Getting Fruit

Gleaning from orchards after the main season is a great way to get free fruit.

These will usually be seconds, but they’re still perfectly useable. Be sure and call ahead, and always treat the orchard with respect! That orchard owner is trusting that you won’t allow your children to climb trees and break branches or otherwise be a nuisance. Pick up after yourself when you leave. This is their livelihood, so honor the trust they show by allowing you there.

Adapted from Resource:

Ball Blue Book Guide to Preserving. https://extension.oregonstate.edu/ sites/default/files/documents/8836/ sp50304fruitbutters.pdf

93

APRICOT JAM Apricot anything is a favorite in our house! This recipe yields about 5 pints of jam.

Ingredients

• 2 quarts peeled and crushed apricots • 6 cups sugar • 1/4 cup lemon juice Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot or blancher Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash apricots.

2. Blanch to remove skins (optional I rarely do this) 3. Slice apricots in half, removing pits.

4. Crush apricots and measure out 2 quarts.

5. Combine crushed fruit with lemon juice and sugar.

6. Stir and turn on the heat to dissolve sugar.

94 SWEETS, JAM AND JELLY AND MORE

7. Bring to a boil, stirring often, cooking rapidly to gelling point.

8. Pour hot jam into hot jar, leaving 1/4” headspace.

9. Remove air bubbles, wipe rim clean, and place seal and ring.

10. Place jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR APRICOT JAM Preparing Apricots for Jam Making

Some folks leave peels on when making apricot jam...some take them off. It all depends on your preferred texture when the jam is done. I have taken them off and it does make a nice presentation. But I think I prefer leaving the peels on. I like the traditional texture and feel of the peels in the jam.

ripe, the skins will easily slide off. If they are still a little green, you may need to use a knife to help them along.

Blanch the apricots to remove the skins.

(This step is just like peeling peaches.)

Dip apricots into a pot of boiling water for 2 minutes. Immediately remove the apricots to a sink or bowl with cold water or ice water to stop the cooking. Slip the skins off. If your apricots are nice and

Cinnamon is a nice addition if you like a spiced jam variety.

Now slice the apricots in half, remove the pits, crush to measure out your 2 quarts and proceed with the recipe.

Spiced Apricot Jam

Adapted from Resource:

https://nchfp.uga.edu/how/can_07/ apricot_jam.html

SWEETS, JAM AND JELLY AND MORE 95

SWEET CHERRY JAM We found a great source for pick-your-own cherries, so we make a trip and pick a lot.

A whole lot! This recipe makes about 6 half pint jars. It uses Bing cherries, which are sweeter than pie cherries.

Ingredients

• • • • •

1 quart chopped cherries 4 1/2 cups sugar 1/4 cup lemon juice 1 envelope powdered pectin 1/4 tsp. butter (optional)

Supplies

• • • • • •

Cherry pitter Food processor Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash, pit, and chop cherries.

2. Combine cherries with lemon juice and pectin in a large pot.

3. Bring to full boil, stirring constantly.

4. Add sugar and return to full boil.

5. If jam is getting foamy, add 1/4 tsp. butter.

96 SWEETS, JAM AND JELLY AND MORE

6. Boil 2 minutes, stirring constantly.

7. Remove from heat, skimming foam if needed.

8. Fill hot jar with hot jam, leaving 1/4” headspace.

9. Remove air bubbles, wipe rim clean, and place on seal and ring.

10. Place jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR SWEET CHERRY JAM Pitting Cherries

Foam

Pitting the cherries is the hardest part of making cherry jam. But I get my crew of boys going, and they will pit them for me while I do prep work. Of course, this means there is juice EVERYWHERE, but the cherries are pitted and ready, so it is worth the mess.

Cherry jam is one product where I usually end up getting foam. Adding the 1/4 tsp. butter usual takes care of that. If you still have some foaming, just skim it off before jarring. Use buttered toast with cherry jam foam as a snack!

When you want to make cherry jam, I recommend you have a cherry-pitting party and get those cherries done. Pay your workers with leftover jam on crackers.

Powdered Pectin Package

Adapted from Resource:

SWEETS, JAM AND JELLY AND MORE 97

LOW-SUGAR GRAPE JAM Many people make grape jelly, but I always prefer jams, which are easier and seem less wasteful. This is a low-sugar grape jam, so it tastes more like grapes! This recipe makes approximately 2 half pint jars. (Double or triple the recipe according to how many jars you want to make.)

Ingredients

• 1 1/3 cups grape pulp • 1/3 cup fruit juice or water (I used water) • 1 ½ Tbsp. Ball low-sugar pectin.

• Up to 1/2 cup sugar (I used the full 1/2 cup) Supplies

• • • • • •

Food mill Ball low-sugar pectin Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash grapes and mash grapes lightly in stockpot.

2. Heat on medium until grapes are soft and juicy.

3. Run grapes through a food mill, removing skins and seeds.

98 SWEETS, JAM AND JELLY AND MORE

4. Return fruit pulp to the pot and stir in water and pectin.

5. Bring to a full, rolling boil. Add in the sugar. Stir and bring back to a boil.

6. Boil hard for 1 minute, stirring constantly 7. Ladle into hot jar, leaving 1/4” headspace.

8. Remove air bubbles, wipe rim clean, and place seal and ring.

9. Place the jar in the warm canner.

Proceed to fill all jars.

10. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR GRAPE JAM Why Add Commercial Pectin?

Many recipes I see for grape jam have you peel your grapes first, run the grapes through a mill to remove seeds, chop the peels, and add them back into your pulp.

I chose to not do the tedious task of peeling grapes. I have homegrown grapes that can be very small and hard to peel.

However, then you go have to go back to that peeling step! By using a commercial pectin with this recipe, and simply running the grapes through a mill to get rid of both peels and seeds, my jam still sets up nicely without the task of peeling each grape by hand.

The peel is where many fruits have most of their pectin. Grapes do have natural pectin in their peels, and often jam can be made without commercial pectin.

Adapted from Resource:

Ball Low-Sugar Pectin insert.

SWEETS, JAM AND JELLY AND MORE 99

ORANGE MARMALADE This recipe is started the day before you’ll be canning it. Yield is approximately 7 half pint jars.

Procedure

Day 1

1. Peel, thinly slice, and chop oranges, saving peels. (You need 1 quart of chopped oranges.)

2. Thinly slice the orange peels. (You need 2 cups of sliced peel.)

3. Peel and thinly slice the lemon.

4. Combine oranges, lemon, orange peel, and water in pot.

5. Heat to boiling.

6. Simmer for 5 minutes.

7. Cover and let stand in a cool place for 12–18 hours Day 2 (Or After Soaking for Time Above) Ingredients

• • • •

10–12 oranges 2 lemons 1 1/2 quarts water Approximately 8 cups sugar

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

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SWEETS, JAM AND JELLY AND MORE

1. Bring orange mixture to a boil and cook fruit until peels are clear and tender.

2. Measure your orange mixture and combine with an equal amount of sugar.

3. Bring mixture to boil, stirring until sugar dissolves.

4. Boil until it’s reached the gelling point.

5. Pour hot marmalade into hot jar, leaving 1/4” headspace.

6. Remove air bubbles, wipe rim clean, and place seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process according to the chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR ORANGE MARMALADE Do NOT Scorch!

As the mixture thickens and gels, you will need to stir more often to keep it from scorching. Towards the end of the cook time, stir constantly! Don’t go through all this work just to scorch your marmalade.

(Yes, I’ve done it before.)

Spices

I don’t include spices in marmalade for my family, but flavors like cinnamon or cloves would make a fantastic addition.

Go easy on the cloves. I’ve found they get strong!

Marmalade Gifts!

Jars of orange marmalade make a great addition to any gift basket.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

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101

ORANGE-RHUBARB JAM This orange-rhubarb jam recipe is made with powdered pectin and produces a consistency more like fruit butter. This recipe makes about 4 pints.

Ingredients

• • • • •

7. Turn off heat and let steam until rhubarb is cooked soft.

8. Add pectin and bring to boil.

Add sugar and stir. Return to boil.

9. Boil hard for 1 minute, stirring constantly.

10. Skim foam if needed.

11. Fill hot jar with hot jam, leaving 1/4” headspace.

12. Remove air bubbles, wipe rim clean, and place seal and ring.

13. Place the jar in the warm canner.

Proceed to fill all jars.

14. Process according to the chart below.

2 1/2 pounds rhubarb 6 cups sugar 2 oranges 1 package powdered pectin Red food coloring (optional)

Supplies

• • • • •

Zester or cheese grater Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Processing Times for Water Bath Canner (Hot Pack)

1. Wash and dice rhubarb into 1/2” pieces.

2. Zest one orange.

3. Squeeze juice from both oranges.

4. Measure juice and add enough water to equal 1 cup.

5. Combine orange juice, rhubarb, and zest in large pot.

6. Simmer covered for 3 minutes.

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Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

10 minutes

1,001-3,000 ft

15 minutes

3,001-6,000 ft

20 minutes

Above 6,000 ft

35 minutes

SHARON’S TIPS FOR ORANGE-RHUBARB JAM Note on Orange Zest

Why is My Jam Green?

The original recipe calls for thinly sliced orange peel using half of one orange. I know my family; peels would not go over well, so I used zest instead. They have no idea zest is in there, but it adds that flavor. I zested one orange and ended up with about 2 to 3 Tbsp. of zest.

If you have used a green variety of rhubarb like I have, you will notice that the jam is a sickly green color. It is just not appetizing to me. I add red food coloring. Add enough to make it a nice cinnamon color. You can skip this if you don’t mind the green color. But I know my boys, and I don’t think green jam would go over too well.

Zest is the outer orange layer of the orange peel. A zester is a handy little tool used to zest an orange. Scrape it along the outside of the orange, being careful to only scrape off the orange outer layer.

If you don’t have a zester, a cheese grater will work.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

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SPICED PEACH JAM A hint of cinnamon gives this peach jam a warm, spicy flavor. Leave out the spices for a tradtional peach jam. You will need approximately 4 pounds of peaches, or enough to make 6 cups when pitted and peeled, for 6 half pint jars of jam.

Ingredients

• Approximately 4 pounds peaches (enough for 6 cups chopped peaches) • 5 cups sugar • 2 Tbsp. lemon juice • 1 cinnamon stick (optional) • 1/4 tsp. whole or ground allspice (optional, to taste) • 1/4 tsp. ground cloves or 2 or 3 whole cloves (optional, to taste)

3. Stir in sugar.

4. Place allspice and cloves in cheesecloth bag and put in jam (optional).

5. Add cinnamon stick to jam (optional).

6. Bring to a boil, stirring constantly.

7. Boil rapidly until it reaches gelling point (about 15–20 minutes), stirring often.

8. Remove spice bag and cinnamon sticks.

9. Fill hot jar with hot jam, leaving 1/4” headspace.

10. Remove air bubbles, wipe rim clean, and place seal and ring.

11. Place jar in the warm canner.

Proceed to fill all jars.

12. Process according to the chart below.

Supplies

• • • • •

Cheesecloth Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Processing Times for Water Bath Canner (Hot Pack)

1. Peel and chop peaches.

(See instructions below.)

2. Measure 6 cups chopped peaches and place into a large pot.

104 SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR PEACH JAM Preparing Peaches

Blanch and peel the peaches. Do this by dipping peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do five or so peaches at a time.

Immediately remove the peaches to a sink or bowl filled with cold water to stop the cooking. Slice the peaches in halves slip off the skins and throw away the pits. Chop and place into a measuring container. Work fairly quickly to prevent browning of your peaches.

stronger as the jar sits on your shelf. If you use whole spices, put them in a spice bag so you can remove it before you jar your jam. You don’t want a clove in a jar... it will end up super strong. Leave out the spices for a plain, traditional peach jam.

A Note on Spices…

Adapted from Resource:

If you adjust the spices in this peach jam, don’t forget that the flavors will get

Cooking Tip

Sometimes, I’ll use a potato masher to help mash up the peaches during the boiling process.

https://nchfp.uga.edu/how/can_07/jam_ without_pectin.html

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PLUM JAM Plum jam is my preferred way to save these fruits. We have a friend with a plum tree, and each year we get a bucket or two full, which is more than we can eat fresh. This recipe makes 8 half pint jars Ingredients

• • • •

2 quarts pitted and chopped plums 6 cups sugar 1 1/2 cups water 1/4 cup lemon juice

5. Add cinnamon stick to jam (optional).

6. Bring to a boil, stirring constantly.

7. Boil rapidly until it reaches gelling point (about 15–20 minutes), stirring often.

8. Remove spice bag and cinnamon sticks.

9. Fill hot jar with hot jam, leaving 1/4” headspace.

10. Remove air bubbles, wipe rim clean, and place seal and ring.

11. Place jar in the warm canner.

Proceed to fill all jars.

12. Process according to the chart below.

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Processing Times for Water Bath Canner (Hot Pack)

1. Peel and chop peaches.

(See instructions below.)

2. Measure 6 cups chopped peaches and place into a large pot.

3. Stir in sugar.

4. Place allspice and cloves in cheesecloth bag and put in jam (optional).

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SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR PLUM JAM What Kind of Plum is Best?

There are tart plums and sweet plums.

My friend has both varieties. Damson plums are more tart and make fantastic jam. Her Italian plums are smaller and sweeter for fresh eating. But really any plum works for making plum jam.

Clingstone or Freestone?

Sometimes, the flesh of the fruit will want to cling to the pits. This depends on the type of plum you have. Clingstone or freestone. If you have clingstone plums and are having issues getting the fruit away from the pits, you can simmer them gently for a few minutes in a small amount of water and the flesh will come

away easier. Or unfortunately there may just be some waste that stays stuck. Just be sure and get that total of 2 quarts pitted and chopped plums.

Lemon Juice?

Remember the lemon juice is important in this recipe. It must be a commerical lemon juice as the acidity in those jars is standard. You are not adding commercial pectin, so you need the right balance of acidity, sugar, and fruit to get a nice gel.

Adapted from Resource:

https://nchfp.uga.edu/how/can_07/ plum_jam.html

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STRAWBERRY JAM This is a simple recipe for strawberry jam, without the addition of commercial pectin.

This is not a low sugar recipe. Plenty of sugar in this one! But it is oh so good! This recipe makes 5 half pint jars.

Ingredients

• 2 quarts crushed strawberries • 4 cups sugar

5. When sugar is dissolved, bring to a boil.

6. Boil rapidly, stirring constantly. If it foams up a lot, add ¼ tsp. butter.

7. When jam has reached gelling point, skim off foam.

8. Fill hot jar with hot jam, leaving 1/4” headspace.

9. Remove air bubbles, wipe rim clean, and place seal and ring.

10. Place jar in the warm canner.

Proceed to fill all jars.

11. Process according to the chart below.

Supplies

• • • • • •

Strawberry corer Potato masher Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Processing Times for Water Bath Canner (Hot Pack)

1. Wash and core strawberries, removing stems and bruises.

2. Put strawberries in a large pot.

3. Crush strawberries with a potato masher to bring on some juice 4. Stir in sugar. Heat slowly, stirring constantly.

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SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR STRAWBERRY JAM

Lots of Sugar!

This is not a low-sugar jam in any way, shape, or form! But is a family favorite. If you want to have a lower sugar version, check the low-sugar pectins that are available. They’ll have recipes for lowsugar jam that will still gel up nicely.

Foaming Jam

Strawberry jam is sometimes prone to foaming during cooking. This is not dangerous in any way. To reduce the foam, it is recommended that you add up to ½ tsp. butter. I find that ¼ tsp. usually does the trick and settles it down.

Separation in Your Jars

Strawberry jam will sometimes tend to separate in your jars. You’ll end up with a clear layer and foam or fruit chunks floating at the top. To avoid this, after you’ve cooked your jam, let it rest in the

pot for about 5 minutes. Then give it a good stir and put in jars. This allows the jam to cool ever so slightly and will keep things mixed up better.

Clean the Pot!

OK, so this is kind of random, but something I often do is I’ll use a buttered piece of bread to clean out the last of the jam in the pot or use any foam that I’ve scraped off the top. It makes a fantastic snack! Kind of like scraping the bowl when you make cookies, only better!

Gift Idea

Combine jars of this jam with other fruit jams to make gourmet gift baskets.

Adapted from Resource:

https://nchfp.uga.edu/how/can_07/jam_ without_pectin.html SWEETS, JAM AND JELLY AND MORE 109

STRAWBERRY-RHUBARB JAM This strawberry-rhubarb jam recipe is made with equal parts strawberry and rhubarb.

This recipe makes about 6 half pint jars.

Ingredients

• 2 cups diced rhubarb • 2 cups cored and crushed strawberries • 5 1/2 cups sugar • 1/4 cup lemon juice • 1 package powdered pectin Supplies

• • • • • •

Strawberry corer Potato masher Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

5. Fill jar with hot jam, leaving 1/4” headspace.

6. Remove air bubbles, wipe rim clean, and place seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process according to the chart below.

9. Proceed to fill all jars.

10. Process according to the chart below.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Combine rhubarb, strawberries, pectin, and lemon juice in a large pot.

2. Bring to a boil, stirring constantly.

3. Add sugar and bring back to a boil, stirring constantly.

4. Boil hard for 1 minute. Skim foam if needed.

110

Processing Times for Water Bath Canner (Hot Pack)

SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR STRAWBERRY JAM Strawberry-rhubarb jam is sometimes prone to foaming during cooking. This is not dangerous in any way. To reduce the foam, it is recommended that you add up to ½ tsp. butter. I find that ¼ tsp. usually does the trick and settles it down.

Separation in Your Jars

Strawberry-rhubarb jam will sometimes tend to separate in your jars. You’ll end up with a clear layer and foam or fruit chunks floating at the top. To avoid this, after you’ve cooked your jam, let it rest in the pot for about 5 minutes. Then give it

a good stir and put in jars. This allows the jam to cool ever so slightly and will keep things mixed up better.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

SWEETS, JAM AND JELLY AND MORE

111

CHOKECHERRY JELLY I opted to do a low-sugar jelly using Pomona’s Pectin. (I don’t suggest no-sugar chokecherry jelly, because chokecherries need a bit of sweetness.) I love it! The lowsugar jelly is a bit sweet, without being overly sweet. The texture of this is more like jam. It is not jelly clear...but the directions call it jelly! Yields 4-5 pints.

Ingredients

• • • • •

4 cups chokecherry juice 1/4 cup lemon juice 3/4–2 cups sugar 4 tsp. Pomona’s Pectin 4 tsp. calcium water (from the Pomona’s Pectin package)

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cheesecloth Procedure

For Juice

1. Wash chokecherries, removing stems.

2. Place in pot and add just enough water to cover.

3. Bring to a boil.

4. Lower heat and simmer approximately 20-30 minutes.

5. Mash berries with a potato masher.

6. Strain them through a double layer of cheesecloth.

112

For Jelly

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

SWEETS, JAM AND JELLY AND MORE

1. Measure juice into a large pan.

2. Stir in calcium water.

3. Mix sugar and pectin in a separate bowl.

4. Bring juice mixture to a full boil.

5. Add sugar mixture. Stir well.

Return to a boil.

6. Remove from the heat as soon as it comes back to a boil.

7. Fill clean, hot jar, leaving 1/4” headspace.

8. Remove air bubbles, wipe rim clean, and place seal and rings.

9. Place jar in the warm canner.

Proceed to fill all jars.

10. Process according to the instructions below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

10 minutes

Above 1,000 ft

Add 1 minute more for every 1,000 feet above sea level

SHARON’S TIPS FOR CHOKECHERRY JELLY Tips for Chokecherries

Fresh or Frozen Fruit?

If you ever have the opportunity to pick chokecherries, do it! It’s a great way to spend an afternoon! When you wash your chokecherries, you want to get as many stems off as you can, but they are tiny and pesky. If you don’t get them all, don’t worry about it. They will be strained off and won’t end up in your jelly.

You can use freshly picked chokecherries or frozen chokecherries. If you go with frozen, let them thaw before you add water to extract the juice. You’ll have more juice naturally and won’t need as much water.

Sugar

If you don’t tend to care for low-sugar jelly, you’ll probably want to make a fullsugar version of this. Simply use regular pectin, following the package directions for the pectin of your choice. But remember, you do need to use pectin to get a nice gel. Chokecherries do not have much natural pectin.

For a Clear Jelly...

Remember, jelly is usually a clear product. Chokecherry juice is rather cloudy, because you do need to mash them a bit to release the juice. I also can’t resist squeezing my cheesecloth. If you want it clearer, don’t squeeze the cloth!

But remember, it still won’t be crystal clear like apple jelly, for instance.

Adapted from Resource:

Pomona’s Pectin package directions.

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113

CORNCOB JELLY We freeze corn every year, which means we throw away LOTS of cobs! I decided to try corncob jelly for fun. It sounds weird, but, hey, if you add enough sugar, even corncobs can turn out tasty. This recipe from NCHFP makes about 4 half pint jars.

Ingredients

• 1 dozen corncobs • Approximately 2 quarts water • 1 3/4 ounces powdered pectin (1 package) • 3 cups sugar Supplies

• • • • •

Cheesecloth or jelly bag Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

6. Boil 5 more minutes.

7. Skim foam.

8. Fill hot jar with hot jelly, leaving 1/4” headspace.

9. Remove air bubbles, wipe rim clean, and place seal and ring.

10. Place jar in the warm canner.

Proceed to fill all jars.

11. Process according to chart below.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Cover cobs (corn removed) with water.

2. Bring to boil, then boil cobs for 35–40 minutes.

3. Strain your juice through double cheesecloth.

4. Measure 3 cups of corncob “juice” and mix with pectin.

5. Bring to a boil, then stir in sugar.

114

Processing Times for Water Bath Canner (Hot Pack)

SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

1,001-6,000 ft

15 minutes

Above 6,000 ft

20 minutes

SHARON’S TIPS FOR CORNCOB JELLY Making the Juice

Sterilizing Jars?

You will be making a “juice” from your corncobs. First you’ll need to remove the corn from the cob. Blanch corn for 5 minutes. Then cut the kernels from the cobs. You can then use these kernels for canning, freezing, or making other recipes.

Save the cobs for making this jelly.

The processing time indicated in the recipe above is adapted so that you don’t need to sterilize your jars. If you want to, you can pre-sterilize your jars and process pints for a slightly shorter time:

Add cobs to a stockpot and cover with water. I like to cut my cobs in half to better fit them into my pot. Bring this to a boil for the time indicated. The resulting “juice” is what you make your jelly with. You’ll need 3 cups of this “juice” for each recipe you plan to make.

So if you want to make two batches, use more cobs and more water.

The original recipe from the NCHFP says to use field corn. I used sweet corn from our canning process.

0-1,000 ft

5 minutes

1,001-6,000 ft

10 minutes

Above 6,000 ft

15 minutes

In my mind, it is much easier to just process a little longer and avoid that sterilization step. (Either option is part of the original tested recipe and safe to use.)

Adapted from Resource:

https://nchfp.uga.edu/how/can_07/ corncob_jelly.html

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115

CRABAPPLE JELLY If you have a crabapple tree, you know how productive they can be! These trees produce apples that are tart and tiny! Jelly is one great way to use them up. This recipe makes about 5–6 half pints of jelly.

Ingredients

• 3 pounds crabapples • 3 cups water • 4 cups sugar Supplies

For Jelly

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cheesecloth

1. Measure 4 cups of crabapple juice.

2. Stir in sugar and bring to a boil over high heat until it reaches your gelling point.

3. Skim foam.

4. Put hot jelly into hot jar, leaving 1/4” headspace.

5. Remove air bubbles, wipe rim clean, and place seal and ring.

6. Place jar in the warm canner.

Proceed to fill all jars.

7. Process according to directions below.

Procedure

For Juice

1. Wash crabapples, removing stems.

2. Place in pot.

3. Add enough water to cover.

Bring to a boil.

4. Lower heat and simmer approximately 20–30 minutes.

5. Strain mixture through a double layer of cheesecloth.

Processing Times for Water Bath Canner (Hot Pack) Altitude

116

SWEETS, JAM AND JELLY AND MORE

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR CRABAPPLE JELLY Crabapples

Crabapples are a little different than traditional apples. They are very tart and can come in different colors; some may be red when ripe, but many are not.

Even when they get ripe, they can stay pretty hard. If you are not sure if your crabapples are ripe, cut them in half.

If the seeds are brown, the crabapples should be ripe.

A Note on Sugar

I made a full-sugar crabapple jelly. The apples are sour and really do benefit from the sweetness.

Frozen or Fresh?

You can use freshly picked crabapples or frozen crabapples.

Clear Jelly

Remember, jelly is usually a clear product. When you are straining your apples, don’t squeeze the cheesecloth or you’ll end up with pulp in the juice, which makes your jelly cloudy. It is HARD to not squeeze. I always have to resist the temptation.

Processing Times Note

The original directions for this recipe list a 5-minute processing time for 0-1,000 feet altitude. If you choose the 5-minute processing time, be sure and sterilize your jars first. If you go for 10 minutes of processing, however, you just need clean, hot jars. No sterilizing needed.

Adapted from Resource:

https://nchfp.uga.edu/how/can_07/ crabapple_jelly.html

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117

DANDELION JELLY Dandelion jelly tastes a bit like honey. It is true—after making it the first time, my youngest son took a taste and proclaimed the “honey” good. This recipe makes approximately 3 half pints.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. layer of cheesecloth.

1. Prepare dandelion tea.

(See instructions below.)

2. Combine dandelion tea, sugar, lemon juice, and pectin in a large saucepan.

3. Bring a boil for 1–2 minutes.

4. Remove from heat and fill hot jar with hot jelly, leaving 1/4” headspace.

5. Remove air bubbles, wipe rim clean, and place seal and ring.

6. Place jar in the warm canner.

Proceed to fill all jars.

7. Process according to chart below.

Ingredients

• 2 Tbsp. lemon juice • 3 cups dandelion flower “tea” (directions below) • 4 1/2 cups sugar • 1 box powdered pectin Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

118

Processing Times for Water Bath Canner (Hot Pack)

SWEETS, JAM AND JELLY AND MORE

Altitude

Pints and Quarts are Processed the Same

0 - 6,000 ft

10 minutes

Above 6,000 ft

15 minutes

SHARON’S TIPS FOR DANDELION JELLY How to Make Dandelion Flower “Tea”

The first step is to pick the flowers. Be sure to pick dandelions that you know have not been sprayed with any pesticides or fertilizers. When we asked our neighboring farmer if we could go out in his field and pick dandelions, he looked at me a little funny and said, “Sure.” I gave him a little jar of dandelion jelly as a thank you. To harvest the crop, I sent my sons and a friend out with a gallon drink pitcher, and they were back in a jiffy. (I think the friend probably thought I was a little kooky too!

I think I’m getting a reputation.)

If you’d like to try dandelion jelly, you’ll need at least 4 cups of dandelion petals. I tried several methods of getting the petals off the blossoms, and I finally settled on pinching the flower and using scissors to cut off the base. This is a little tedious… okay, it is a lot tedious. But it is worth it!

After snipping the petals, I used my fingers to pull off any green parts that were left. (It is OK if there are little bits of green.) Next, pour 4 cups of

boiling water over the petals. Let this sit until room temperature or overnight if possible. Alternatively, you can simply boil for 3 minutes.

When this has brewed, you will have a darkish-yellow dandelion “tea.” Strain the dandelion tea through a coffee filter or jelly bag to remove all petals. Add additional water if needed to measure 3 cups and proceed with the recipe.

Hint: Hide the Jars!

If you are using these for gift baskets, hide the jars from the kids or you’ll find this (see photo) on your counter by the end of the day. Hmm. An empty jar.

Notice the breadcrumbs all over the counter? I think my boys invaded while I was otherwise occupied.

Adapted from Resource:

http://www.wyomingextension.org/ agpubs/pubs/B1210-3.pdf

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9

CANNING TOMATOES & TOMATO PRODUCTS Tomatoes are ripe, juicy, and fresh from the garden. I love canning tomatoes to use in salsa, soup, and spaghetti sauce. Pour stewed tomatoes over some meat in the slow cooker, and add potatoes, carrots, and onions for an easy-to-prepare meal.

Roma tomatoes are my recommendation for any canning project. They are meatier than other tomatoes and work great when preserving tomato sauce, salsa, spaghetti sauce, ketchup, and more. There are other meaty tomatoe varieties that are just as good.

Having said that, almost any tomato will work. Some will just be juicier than others.

Acidifying Tomatoes for Canning

Tomatoes can be processed in either a water bath or a pressure canner.

Traditionally, acidification has only been required when you are using the water bath. (Remember, the safety of water bath processing depends on the acidity levels of your food.) However, acidity levels in tomatoes have changed. They are now very close to the safety borderline of acidity. The standard recommendation now is to add acidity to tomatoes processed in either the water bath OR pressure canner. Current testing and posted directions, even with a pressure canner, all assume that you add acid.

Here is what the National Center for Home Food Preservation has to say about their canning guidelines.

“If a procedure from the USDA Complete Guide to Home Canning for canning

tomatoes offers both boiling water and pressure canning options, all steps in the preparation (“Procedure”) are still required even if the pressure processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal processes with different time/ temperature combinations calculated for these products. The pressure processing options in these products were not developed for tomatoes without added acid.” https://nchfp. uga.edu/how/can_03/tomato_intro.html Bottled lemon juice is a common method of raising acidity. Add 1 Tbsp. per pint or 2 Tbsp. per quart. Please note: This should be bottled lemon juice so the acidity levels are standard.

Some people complain that lemon juice changes the flavor of their tomatoes. I have never noticed a flavor difference with lemon juice myself.

CANNING TOMATOES & TOMATO PRODUCTS

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Citric acid is another way to add acidity to your jars. It has been reported that this doesn’t leave any flavor as with lemon juice. It can be found with other canning supplies. You’ll add this to the jars.

Follow the directions on the package.

The recommendation of adding acid is kind of divisive in the canning community. If you don’t agree or don’t understand this recommendation, contact your extension office. They should be willing to discuss it with you. I can only report what is recommended.

Adding Vegetables

Other Facts About Canning Tomatoes.

It is also important to remember that if you add any other vegetables to your tomatoes, you probably need to use a pressure canner. Adding acid to these types of recipes won’t change that. The added veggies must be pressure canned, even if they’re just some chopped onion or peppers. Examples would be stewed tomatoes or tomato-based vegetable soup, spaghetti sauce, or anything else where you add vegetables or meats.

Don’t can tomatoes with blossom end rot.

The stewed tomatoes recipe I include in this book requires the use of a pressure canner. There are some tested recipes that give instructions for a water bath.

These are special tested recipes that have enough acidity. If you decide to use one of these other recipes, be sure you know the source of the recipe and that it is tested. Also be sure you follow those specific guidelines.

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Don’t can tomatoes that come from dead vines. When the frost hits your vines, you need to stop canning those tomatoes.

They can still be frozen if you pick them right away, but no more canning.

Don’t can tomatoes that are ripened off the vine. If you pick underripe or green tomatoes and then ripen them on the windowsill, you’ll need to either use them up fresh or freeze them.

If you pick green tomatoes from the vine, they can be canned green just like any other tomato. But this must be done while they are still green. If you wait until they ripen off the vine, do not can them. https://nchfp.uga.edu/how/can_03/ tomato_intro.html

CANNING TOMATOES & TOMATO PRODUCTS

Quote from Colorado State Extension Service:

“Research has found several conditions that can reduce the acidity of tomatoes. These include decay or damage caused by bruises, cracks, blossom end rot or insects, and overripening.

Tomatoes grown in the shade, ripened in shorter hours of daylight, or ripened off the vine tend to be lower in acidity than those ripened in direct sunlight on the vine. Also, tomatoes attached to dead vines at harvest are considerably less acidic than tomatoes harvested from healthy vines. Decayed and damaged tomatoes and those harvested from frost-killed or dead vines should not be home canned.” https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoesand-tomato-products-9-341/ A Note About Canning Salsa

Many folks have a favorite salsa recipe that they would love to preserve by home canning. They may have a recipe handed down from past generations or one that comes directly from friends or relatives.

Please keep in mind what I discussed earlier about acidity levels and home canning safety. If you want to store your homemade salsa on the shelf, you really should use a tested recipe to get a ratio of ingredients that is safe for processing and shelf storage.

You can safely adapt the dry seasonings in a tested recipe to get a different flavor that you like. Does your tested recipe have cilantro, but you really don’t care for it? It is safe to leave it out and substitute oregano or whatever other dried seasoning you’d like. This is only applicable to DRY seasonings. Don’t add fresh if it is not called for.

Or you can use hotter or milder peppers as a substitute. If it calls for jalapeño and

you don’t want it so hot, just use anaheim peppers or even mild green peppers.

Don’t change the amount of peppers, just change the type.

I don’t include a salsa recipe in this book, as I’ve not found the perfect homemade salsa for my family. I’m still working on it and experimenting with different peppers and seasonings!

Most state extensions will have a variety of salsa recipes. Do a search for “canning salsa recipe extension” online. That word “extension” tends to bring extension services to the top of the list. You might find a recipe that will work great.

If you just must preserve that recipe passed down from your grandmother, make the recipe and freeze it. Easy! https://nchfp.uga.edu/publications/uga/ sensational_salsa.pdf

CANNING TOMATOES & TOMATO PRODUCTS 123

cooked and softer than a fresh tomato, but you can use them like fresh. They can even be put on a salad. Not quite like fresh from the garden but still tasty!

A raw pack tomato is also handy when you want to drain off some liquid and get a thicker tomato base. An example is my sloppy joe recipe. This recipe uses raw packed tomatoes, because I can drain off the liquid and get a thicker base for the sloppy joe sauce. I do the same with my pizza sauce recipe.

Raw Pack or Hot Pack— What’s the Difference?

Tomatoes can be safely canned with either a hot pack or raw (cold) pack method. The final product will be a bit different.

A hot pack simply means you heat the tomatoes up first before you pack them in the jars. If you hot pack tomatoes, you will get a sauce. The tomatoes break up and don’t hold any shape. This is great for making any type of sauce and also applies to products like spaghetti sauce or tomato soup.

A raw pack means you peel your tomatoes and place them in the jars raw (uncooked). If you decide to raw pack, your tomatoes will hold their shape a bit. If you process them in a water bath instead of a pressure canner, they retain some texture even better. They are still

It might be a good idea to go ahead and have some of both types (raw pack or hot pack) on hand.

Thickening Tomatoes for Sauce

If you are using a food mill and canning tomatoes for sauce, try this: Let your sauce settle! I discovered this quite by accident. I was in the middle of canning tomatoes when my husband needed me.

I put my tomato sauce in the fridge and later discovered, to my delight, that the thick stuff settles!

After running your tomatoes through a food mill, place them in a large stockpot and heat to a boil. Simmer for 5–10 minutes. Let the tomatoes cool on the counter. You will notice that the tomato pulp will start to settle to the bottom.

When the pulp is somewhat cool, place it in the fridge overnight. A drink pitcher works well to keep it in the fridge. By morning, you should have a clear, liquid layer on top.

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The depth of this clear layer will depend on the type of tomato and how juicy it is.

These pictures are from roma tomatoes, which are meatier than many other types.

My son calls this clear liquid “tomato broth.” I’ve heard it called “tomato whey.”

Whatever you call it, if you skim or siphon it off, the thicker tomato sauce is at the bottom. This step will shorten your cookdown time.

You will probably still need to cook the tomato pulp down for a couple of hours, but not nearly as long as if you were not able to skim off the liquid first. I also go ahead and process this clear tomato broth just like tomato sauce. It can then be used for soup bases or other things.

tomatoes hit the water. Don’t wait for the water to come back to a boil to start your count time. Riper tomatoes will take less time, while less ripe tomatoes may take a little more time.

When you remove the tomatoes, drop them immediately into a sink or bowl of cold water to stop the cooking. When the tomatoes are cool enough to handle, slip off the skins. The skins should just slide off in your hands. Occasionally I’ll use a knife on some stubborn spots, but for the most part, the skins slip right off with little effort.

Work in batches, allowing the water to heat back up between batches.

How to Peel Tomatoes

Just about any time you are canning tomatoes, you’ll need to first remove the skins.

To remove the skins of your tomatoes easily, you’ll need to blanch them. This loosens the skins so that they will slip right off. Using a blancher is the easiest method, but you can also use a slotted spoon and a big pot of boiling water.

Dip raw tomatoes in boiling water for 30–60 seconds or until you see the skins split. Start counting as soon as your

Quick Tip I like to have two pots set up in my double sink. One on the left for the cold water to cool the tomatoes as they come out of the blancher and another on the right to slide the skins off into. By putting them in the sink, the pots are lower than if you set them on a counter. This is easier on the arms and the sink makes for easy cleanup.

REFERENCES: https://nchfp.uga.edu/how/can_03/tomato_intro.html https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/canning-tomatoes-and-tomatoproducts-9-341/ https://nchfp.uga.edu/publications/uga/sensational_salsa.pdf

CANNING TOMATOES & TOMATO PRODUCTS 125

CANNING SPAGHETTI SAUCE Beat the price and nutrition of commercially canned spaghetti sauce and keep the convenience. This recipe makes approximately 9 pints. (For a large family, you can double this and do quarts.) It must be processed in a pressure canner.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

Ingredients

• 30 pounds tomatoes • 2 1/2 pounds ground beef (optional) • 1 cup chopped onion • 5 cloves garlic, minced or pressed • 1 cup chopped celery or green peppers.

• 4 1/2 tsp. canning salt • 2 Tbsp. oregano • 2 Tbsp. minced parsley • 2 Tbsp. basil • 2 bay leaves (remove before filling jars) • 1/4 to 1/2 cup brown sugar Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

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1. Make tomato sauce. (See page xx to directions for tomato sauce.)

2. Simmer tomato sauce until thickened (20 minutes to 1 hour), stirring often.

3. Brown meat with chopped onion and vegetables and minced garlic (meat optional).

4. If meat is not desired, sauté onion and vegetables until tender.

5. Add cooked meat and vegetables to sauce.

6. Stir in seasonings. Bring back to a boil.

7. Fill hot jar with spaghetti sauce (remove bay leaves), leaving 1” headspace.

8. Remove bubbles. Wipe the rim clean and place seal and ring.

9. Place the jar in the warm canner.

Proceed to fill all jars.

10. Process according to the directions below.

CANNING TOMATOES & TOMATO PRODUCTS

Processing Instructions for Pressure Canner (Hot Pack)

Process sauce with meat for 60 minutes (pints) or 70 minutes (quarts), adjusting for altitude.

Process sauce without meat for 20 minutes (pints) or 25 minutes (quarts), adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

15 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING SPAGHETTI SAUCE Ingredient Adjustments

Dried seasonings can be adjusted to taste. We are not big oregano fans, but we love basil. I’ve been known to just leave oregano out at times. We like a bit of sweetness to our sauce, so I go with the 1/2 cup sugar. You can also add up to 1 pound of fresh, sliced mushrooms.

You can use either peppers or celery or a combination of both. Just keep it to 1 cup total, NOT 1 cup each.

Caution! Do not increase the portions of onions, peppers, or mushrooms.

Thickening Tomato Sauce

An easy way to cook down your sauce is to place it in a slow cooker and leave the lid off. Let it cook until thickened, stirring occasionally. The sauce can also be baked, uncovered, in the oven at 350°F. You will still need to stir the sauce often.

This can cook for a couple of hours. The sauce may be reduced by about one half.

Stir often to prevent scorching.

You can go ahead and make your spaghetti sauce as is, without the cookdown time. This will simply give you a thinner sauce. Add a can of tomato paste to thicken it up when you open the jar to prepare your meal.

How to Make Spaghetti Sauce Without Meat

If you don’t want to add meat, just omit and instead sauté veggies in a small amount (1-2 tsp.) of vegetable oil until tender. A spray oil is also a great way to use just enough to keep the vegetables from sticking.

Adapted from Resource:

https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-tomatoes-and-tomatoproducts-9-341/ https://nchfp.uga.edu/how/can_03/ spaghetti_sauce.html

CANNING TOMATOES & TOMATO PRODUCTS 127

CANNING STEWED TOMATOES If you are canning stewed tomatoes, you will be adding peppers, onions, and optional celery. This recipe must be processed in a pressure canner. Yield is approximately 7 pints.

Ingredients

• About 24 large tomatoes (enough to make 4 quarts of prepared tomatoes) • 1 cup chopped onions • 3/4 cup chopped celery or green peppers • 1 Tbsp. sugar • 2 tsp. canning salt • Lemon juice Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Peel tomatoes. (See instructions on page xx for how to peel tomatoes directions.)

2. Roughly chop tomatoes. Put in large stock pot.

3. Add chopped onion, vegetables, salt, and sugar.

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4. Simmer 10 minutes, stirring often.

5. Pour hot tomatoes into hot jar, leaving 1/2” headspace.

6. Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart).

7. Remove bubbles, wipe rim clean, and place seal and ring.

8. Place jar in the warm canner.

Proceed to fill all jars.

9. Process according to directions below.

Processing Instructions for Pressure Canner (Hot Pack)

Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

10 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

CANNING TOMATOES & TOMATO PRODUCTS

SHARON’S TIPS FOR CANNING STEWED TOMATOES There are no water bath instructions for this particular stewed tomatoes recipe. There are tested water bath recipes available, but this is not one of them. This recipe must be processed in a pressure canner.

This recipe is adapted from a recipe from the Ball Blue Book Guide to Preserving. The original does not include lemon juice. I’ve opted to include lemon juice for acidity per the NCHFP safety recommendations.

Adjustments

How Do You Use Stewed Tomatoes?

You need to have 1 3/4 cups total veggies, a combination of onion, pepper, and celery. I gave the amounts I use above. If you don’t want celery, you can adjust the other vegetables. DO NOT increase the total amount of veggies to tomatoes. It is that ratio that’s important.

Canning stewed tomatoes gives you a versatile ingredient that can be used as a base for stews or chili. It is also great for pouring over a roast in a slow cooker.

These are a staple in my pantry, and I make it regularly.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

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MAKING & CANNING TOMATO SAUCE Canning unseasoned tomato sauce is a great idea. It is handy to have for soup bases, spaghetti sauce, chili, and stew. This is an unseasoned, hot packed tomato. 35 pounds of tomatoes will produce approximately 7 quart jars or 21 pounds of tomatoes will make approximately 9 pint jars.

Ingredients

• Tomatoes • Bottled lemon juice • Canning salt (if desired) Supplies

• Water bath or pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Blancher, food mill, or blender (depends on method used) Two Different Ways to Prepare Your Sauce

Procedure for Blanching Tomatoes (Removes Skins)

Procedure for Food Mill (Removes Skins & Seeds)

1. Wash tomatoes.

2. Remove stems and bruises, slicing tomatoes in half.

3. Simmer tomatoes to soften. Use a potato masher to crush the tomatoes to start juices flowing.

4. Cool slightly and run tomatoes through a food mill to remove all skins and seeds.

5. Simmer (uncovered) until thickened, stirring frequently.

Now your sauce is ready for use. If you want to can the sauce just as it is, proceed using the directions below. You can also stop here and use the sauce in specific recipes, like spaghetti sauce.

1. Wash tomatoes.

2. Remove stems and bruises.

3. Remove the skins by blanching tomatoes. (See How to Peel Tomatoes on pg xx) 4. Add tomatoes to large stockpot and bring to a boil.

5. Simmer (uncovered) until thickened, stirring frequently.

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CANNING TOMATOES & TOMATO PRODUCTS

Procedure for Canning Tomato Sauce

Processing Instructions for Pressure Canner

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions or see page xx for full pressure canning instructions.

Processing Times for Pressure Canner (Hot Pack) Process pints and quarts for 15 minutes, adjusting for altitude.

1. Add lemon juice to jar (1 Tbsp. per pint or 2 Tbsp. per quart).

2. Add 1 tsp. salt per quart or 1/2 tsp. per pint (optional, but recommended).

3. Fill hot jar, leaving 1� headspace.

4. Remove air bubbles.

5. Wipe the rim clean and place seal and ring.

6. Place jar in the warm canner.

Proceed to fill all jars.

7. Process according to directions below.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

Processing Instructions for Water Bath Canner

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Quarts

0-1,000 ft

35 min

40 min

1,001-3,000 ft

40 min

45 min

3,001-6,000 ft

45 min

50 min

Above-6,000 ft

50 min

55 min

CANNING TOMATOES & TOMATO PRODUCTS

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SHARON’S TIPS FOR MAKING TOMATO SAUCE What Kind of Tomato to Use?

Should You Remove the Seeds?

Meatier tomatoes like roma or Italian paste tomatoes will give a thicker sauce, whereas juicier tomatoes will be a little thinner or will take longer to cook down.

Removing seeds is optional. When I’m canning tomato sauce, seeds don’t bother me for things like spaghetti sauce or stews and chili. But seeds in something with a smoother consistency like ketchup or tomato soup would not be appetizing.

Depending on how you plan to use the sauce, you may leave the seeds if desired.

Note on Thickening

If you cook and thicken your tomatoes, the amount of tomatoes may be reduced by up to one half. An easy way to do this is to put the sauce in a slow cooker and leave the lid off. Let it cook until thickened, stirring occasionally.

You may also can this as it is, without cooking to thicken. Later, when you use the jar, you’ll find the sauce will be thinner than a cooked sauce.

Cooking Tomatoes for Food Mill Option

When you use a food mill, the tomatoes go through much more smoothly if they are heated. When all tomatoes are sliced, simmer for 20 minutes or until tomatoes are juicy and heated through. Then run them through the mill to remove skins and seeds.

Adapted from Resource:

https://nchfp.uga.edu/how/can_03/ tomato_sauce.html

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CANNING TOMATOES & TOMATO PRODUCTS

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CANNING TOMATOES RAW PACK These directions are for canning tomatoes raw in their own juices. They can be processed in either a water bath or a pressure canner. There is no added water, juice, or other liquid. The tomatoes provide the juice. You’ll need approximately 21 pounds of tomatoes for 7 quart jars or 13 pounds of tomatoes for 9 pint jars.

Ingredients

• Tomatoes • Canning salt • Lemon juice Supplies

• Water bath or pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

Depending on how you decide to process your jars, see page xx for water bath canning instructions or page xx for pressure canning instructions.

1. Peel tomatoes. (See page xx.)

2. Halve or quarter tomatoes.

(You can leave small or roma tomatoes whole.)

3. Add lemon juice to hot jar (2 Tbsp. per quart or 1 Tbsp. per pint).

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4. Pack tomatoes into jar, pressing down to fill space with juice.

5. Leave 1/2” headspace.

6. Remove air bubbles, wipe the rim clean, and place seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process according to directions below.

Processing Instructions for Water Bath Canner

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

85 minutes

1,001-3,000 ft

90 minutes

3,001-6,000 ft

95 minutes

Above-6,000 ft

100 minutes

CANNING TOMATOES & TOMATO PRODUCTS

Processing Instructions for Pressure Canner

Process pints or quarts 25 minutes, adjusting for altitude.

Processing Times for Pressure Canner (Raw Pack) Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING TOMATOES RAW PACK Add Water? No.

Acidification

Please notice something: I never added water to the canned tomatoes. I simply fill the jar with just tomatoes, pressing down and crushing them just a bit so they are covered in their own juices. There are some directions that will have you fill your jars with tomatoes and then cover them with boiling water. Processing times will be different for each method. I’ve only included tomatoes in their own juice in this book. So don’t add water, tomato juice, or any other liquid to this recipe.

I always use lemon juice to acidify my tomatoes. You can also purchase citric acid. Use the directions on the package.

Adapted from Resource:

https://nchfp.uga.edu/how/can_03/ tomato_without_liquid.html https://nchfp.uga.edu/publications/usda/ GUIDE03_HomeCan_rev0715.pdf

CANNING TOMATOES & TOMATO PRODUCTS 135

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10

PICKLES & CONDIMENTS PICKLING—NOT JUST FOR CUCUMBERS When you think of pickling, you probably immediately think of cucumber pickles.

However, pickling is not just for cucumbers. Pickling is simply the preserving of foods (many different foods) in an acid, often vinegar. Spices and/or sweeteners are added for flavor.

Pickles are processed in a water bath canner. The acidic environment prevents bacterial growth, making the food safe to process in a water bath canner. There are several different methods for making pickles.

Brined or Fermented Pickles

Relish

Fermenting is a form of pickling. The food to be pickled is soaked in a salty brine to ferment or cure. This is the most timeconsuming method. Brining time can vary from a couple of days to several weeks.

Relishes are a combination of vegetables or fruits that are chopped and packed in a vinegar solution. Sweeteners or spices are added for flavor. Relishes can be sweet, or hot peppers can be added for a spicy touch.

Fresh Pack Pickles

This is also known as quick process.

These pickles are packed in a vinegar solution. They can be brined from a few hours to overnight. They are then processed and allowed to sit for up to several weeks to allow flavors to develop.

Quick and easy, this is the type of pickle that I prefer most often.

Fruit Pickles

Fruits are brined in sweet-and-sour syrup, usually made with vinegar and sugar.

Sauces & Condiments

Sauces include ketchup, chili sauce, barbeque sauce, and more.

PICKLES & CONDIMENTS 137

BREAD & BUTTER PICKLE RECIPES These easy-to-make pickles are great for topping sandwiches or just munching. They also make a great sweet pickle to chop up and add to potato salad recipes. This recipe makes about 7 pints.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Preparing Cucumbers Ingredients

• • • • • • • • • • •

4 pounds pickling cucumbers 2 pounds onions 1/3 cup canning salt 3 cups vinegar 2 cups sugar 2 Tbsp. mustard seed 2 tsp. turmeric 2 tsp. celery seed 1 tsp. ginger 1 tsp. peppercorns Ice cubes

Supplies

• • • • •

Crinkle cutter (optional) Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

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PICKLES & CONDIMENTS

1. Wash cucumbers.

2. Slice cucumbers and onions.

3. Layer cucumbers, onions, and salt in large bowl.

4. Cover with ice cubes and let sit 1–2 hours on the counter.

(Cover with a towel.)

5. Drain and rinse cucumbers/onions.

Drain well.

Quick Tip Do you know why these are called “bread and butter pickles”?

Apparently, back in the depression years, inexpensive pickle sandwiches were common. These pickles on bread with butter made an afternoon meal!

Canning Procedure

1. Combine vinegar, sugar, and seasonings in a large pot.

Bring to a boil.

2. Add cucumbers and onions to vinegar mixture.

3. Return to a boil.

4. Pack into hot jar, leaving 1/4” headspace.

5. Remove air bubbles, wipe the rim clean, and place on seal and ring.

6. Place the jar in the warm canner.

Proceed to fill all jars.

7. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints and Quarts are Processed the Same

0-1,000 ft

10 minutes

1,001-3,000 ft

15 minutes

3,001-6,000 ft

20 minutes

6,001-8,000 ft

25 minutes

8,001-10,000 ft

30 minutes

SHARON’S TIPS FOR BREAD & BUTTER PICKLES A few tips... and a note about yellow stains!

These pickle slices are pretty easy to make.

The recipe is very popular on Simply Canning. Remember you can adjust the dry spices if you have a different flavor that you are looking for. Let’s talk about Turmeric! Turmeric is very yellow and it stains. I’d suggest having a towel down that you won’t mind if spill happen. I’ve done this recipe and ended up with yellow splotches on my counter. If it happens to you, clean it up best you can and then have patience. It does wear off.

Crinkle Cutter

I like to use my crinkle cutter for making crinkle slices. Slice your cucumbers as evenly as you can, about ¼” thick. I’ve also used a mandolin slicer, which was quick and easy, but it made the slices thinner than I like. The cucumber slices ended up pretty soft and super thin after the pickles were processed. Still tasty, but the thicker slices were a better quality. It is personal taste.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

PICKLES & CONDIMENTS 139

CORN RELISH I had all of the ingredients for this growing in my garden, so I decided to try making corn relish. Remember, since it’s a pickled item, it can be safety processed in a water bath canner (unlike regular corn). This recipe makes about 6 pints.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Ingredients

• 2 quarts cooked corn (fresh off the cob is best) • 1 quart chopped cabbage • 1 cup chopped onion • 2 cups chopped red or green peppers • 1 1/2 cups sugar • 2 Tbsp. dry mustard • 1 Tbsp. celery seed • 1 Tbsp. canning salt • 1 Tbsp. turmeric • 1 quart vinegar • 1 cup water Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

140 PICKLES & CONDIMENTS

1. Chop all veggies and combine all ingredients in a large pot. Mix well.

2. Bring to a boil, and then simmer for 20 minutes. Stir occasionally.

3. Pack into jar, leaving 1/4” headspace.

4. Remove air bubbles, wipe rim clean, and place seal and ring.

5. Place jar in the warm canner and proceed to fill all jars 6. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

0-1,000 ft

15 minutes

1,001-3,000 ft

20 minutes

3,001-6,000 ft

25 minutes

Above 6,000 ft

30 minutes

SHARON’S TIPS FOR CORN RELISH Corn relish is not something I’ve even used before, but it is so pretty I wanted to give it a try. After chopping the vegetables, you’ll basically just combine all ingredients boil and fill your jars.

Be Careful…

Optional Ingredient Adjustment

Try not to spill the brine. I know it is practically impossible, but there is an important reason! I’ve been careless in the past, and my counter ended up with yellow blotches all over it. This is caused by either the dry mustard or the turmeric—whichever one, it doesn’t really matter. All I know is, it doesn’t really add to the look of my kitchen.

The stain does wear off after a while, so no worries if you do spill.

Many corn relish recipes I’ve seen include celery. I liked this recipe with cabbage. If you like celery, eliminate the cabbage and substitute celery and add one clove of minced or finely chopped garlic.

The total amount of peppers is 2 cups.

Red is suggested for at least part of that because of the color factor, but use what you have. You can even use all red if you’d like. If you like spicy, add a little hot pepper in the mix. Just stay in the 2 cup quantity.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

PICKLES & CONDIMENTS 141

DILLY BEANS Dill pickled green beans are a hit with my pickle lovers. I think we actually like these better than regular dill pickles. This recipe makes 4 pints.

Ingredients

• 2 pounds green beans • 4 sprigs fresh dill weed or 4 heads dill • 4 cloves garlic • 1/4 cup canning salt • 2 cups vinegar • 2 cups water • 1 tsp. cayenne pepper (optional, but highly recommended if you like spicy!)

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash and snap beans.

2. Combine vinegar, water, and salt.

Bring to a boil. Keep hot while you pack your jar.

142 PICKLES & CONDIMENTS

3. Add dill (1 head or 1 tsp. seed), 1 garlic clove, and 1/8 tsp. cayenne pepper per pint jar.

4. Pack each jar with beans lengthways.

5. Pour brine over beans, leaving 1/4” headspace.

6. Remove air bubbles, wipe the rim clean, and place on seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process according to the chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

0-6,000 ft

10 minutes

Above 6,000 ft

15 minutes

Quick Tip Use a teapot for your brine, as this makes it easy to fill jars.

SHARON’S TIPS FOR DILLY BEANS Why Water Bath?

Packing Jars

Simple green beans, canned without pickling, would require processing in a pressure canner. But since these are pickled, you can use a water bath process. The added vinegar adds to the acidity and makes it a high-acid product. (If you like this recipe, double it for the next batch.)

I like to keep my beans about jar length and pack them vertically for a nice presentation. Tip the jar over on its side to allow for easier arrangement of the beans.

Adapted from Resource:

https://nchfp.uga.edu/how/can_06/ dilled_beans.html

PICKLES & CONDIMENTS 143

HOMEMADE KETCHUP Learn how to make homemade ketchup from canned tomatoes! This version is full of flavor and avoids artificial ingredients. This recipe makes about 3 pints. Can it for storage or if you use lots of ketchup, just put it in the fridge to use.

Ingredients

• 4 quarts tomato puree or chopped, peeled tomatoes • 1 cup chopped onion • 1/2 cup chopped sweet pepper • 1 1/2 cups vinegar • 1 Tbsp. canning salt • 1/4 tsp. ground allspice • 1 stick cinnamon • 3/4 cup sugar Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot.

2. Simmer until veggies are soft.

3. Add the rest of the tomatoes to the cooked tomato mixture.

144 PICKLES & CONDIMENTS

4. Run all of the tomato mix through a food mill, removing skins/seeds.

5. Return to pot and bring to boil.

Boil rapidly until thickened (about 1 hour), stirring often.

6. Add vinegar, salt, sugar, and other seasonings.

7. Cook again to thicken (see instructions below).

8. Remove cinnamon stick.

9. Pour hot ketchup into hot jar, leaving 1/4” headspace.

10. Remove air bubbles, wipe rim clean, and place on seal and ring.

11. Place the jar in the warm canner.

Proceed to fill all jars.

12. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

0-1,000 ft

10 minutes

1,001-3,000 ft

15 minutes

3,001-6,000 ft

20 minutes

Above 6,000 ft

25 minutes

SHARON’S TIPS FOR HOMEMADE KETCHUP Recipe Information

This basic recipe came from the Ball Blue Book, but we didn’t care for the spices they added. I tried several times before I came up with this recipe that finally met with the approval of my crew. Remember, you can play with the spices in this recipe, but don’t change the ratio of vinegar, tomato, salt, vegetables, and sugar. You don’t want to change the acidity levels.

Make It Smooth

Cook until the veggies are all very soft, and they will come through the food mill smoother. It might not be the same as a commercially produced product, but you can get it pretty close.

Thickening the Ketchup

There are two points in this process where you cook to thicken your sauce. First with just the tomatoes and veggies, and then you’ll add the rest of the ingredients

and thicken again. For the second cook time, I like to use my Crock-Pot. Put sauce in a Crock-Pot on high, with the lid removed. Cook until thickened (1+ hours), stirring occasionally. You can also just cook the sauce on low in the pot on your stove about 30 minutes. Stir often to avoid scorching.

To Can…or Not to Can?

Ketchup can be processed safely in a water bath canner. This makes about 3 pints, which is a very small batch. It can be processed like other canned foods, or you can skip the processing step and just refill your ketchup bottle and store in the fridge.

That is what I did. If you like the recipe, double it the next time. That way you can process 6 pints. I don’t like running a halffull canner. It seems so inefficient.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

PICKLES & CONDIMENTS 145

PICKLED BEETS A hint of cinnamon makes this pickled beet recipe a winner. Remember, when canning plain beets, you need to process in a pressure canner. Since these have added acid, they are safely processed in a water bath. This recipe makes 6 pints. You’ll need approximately 7 pounds of beets.

Ingredients

• • • • • • •

Beets (enough to make 3 quarts) 2 cups sugar 1 stick cinnamon 1 Tbsp. whole allspice 1 1/2 tsp. canning salt 4 cups vinegar 2 cups water

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

Preparing Beets

1. Wash beets, keeping taproot and 2” of stem.

2. Boil the beets until tender, about 25–35 minutes.

3. Transfer beets into very cold water.

4. Remove skins, stems, and taproots.

5. Slice or chop beets to desired size.

Keep hot.

146 PICKLES & CONDIMENTS

Prepare Brine

1. Combine vinegar, water, sugar, and seasonings in a saucepan.

2. Bring brine to a boil. Simmer for 15 minutes.

3. Remove cinnamon sticks.

Canning Procedure

1. Pack beets into hot canning jar.

2. Cover beets with hot brine, leaving 1” headspace.

3. Remove air bubbles, wipe rim clean, and place on seal and ring.

4. Place the jar in the warm canner.

Proceed to fill all jars.

5. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

0-1,000 ft

30 minutes

1,001-3,000 ft

35 minutes

3,001-6,000 ft

40 minutes

Above 6,000 ft

45 minutes

SHARON’S TIPS FOR PICKLED BEETS When to Remove the Stems & Taproot

Cut Beets to Size for the Jars

Before boiling, cut the stems of your beets to about 2–4”, and leave on the taproot. This will help maintain more color when you boil the beets to loosen the skins. When you’re peeling the cooked beets, cut off the tops and taproots too.

You want to slice or cut beets into about ¼” slices. You can slice them all into a pot and keep them warm to put in the jars. Or my preferred method is to have the brine ready, and then I work one jar at a time. I slice the beets right into a jar, add the brine, lids, and put that jar in the canner. Then fill the next jar.

Various Sizes of Beets

Spices

I often have a variety of sizes of beets.

Try to sort your beets and cook those of similar sizes together. The larger ones will take a little longer to loosen the skins. If they are close, it is fine, but if you have one beet three times as big as another, I’d separate them for the cooking time. I’ll usually have two pots going...sometimes three. If you don’t have many beets, you can just fish out the smaller beets as they are done and leave the larger ones longer.

Adapted from Resource:

With this recipe, I adapted the basic, tested recipe from the NCHFP, but we liked different seasonings. I hope you like it too!

https://nchfp.uga.edu/how/can_06/ pickled_beets.html Ball Blue Book Guide to Preserving.

PICKLES & CONDIMENTS 147

PICKLED CARROTS Pickled carrots are a colorful addition to any dinner table. I love the hint of cinnamon flavor with the carrots in this pickling recipe. (Use a crinkle cutter for a fun presentation.) This yields about 6 pints.

Ingredients

• • • • • •

About 5 pounds carrots 5 1/2 cups vinegar 1 cup water 2 cups sugar 2 tsp. canning salt 2 Tbsp. mixed pickling spices (See recipe on page xx.)

• 2 sticks cinnamon Supplies

• • • • •

Cheesecloth Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Peel carrots. (Yes, you need to peel them!)

2. Cut carrots to desired size.

3. Combine sugar, water, vinegar, and salt.

148 PICKLES & CONDIMENTS

4. Tie pickling spices in a cheesecloth bag and place in vinegar solution.

5. Add cinnamon sticks.

6. Bring vinegar mixture to a boil for 5 minutes.

7. Add carrots and bring back to a boil.

8. Reduce heat and simmer carrots for 10 minutes.

9. Pack hot carrots into hot jar.

10. Remove spice bag and cinnamon sticks from vinegar.

11. Cover carrots with brine, leaving 1/4” headspace.

12. Remove air bubbles, wipe rim clean, and place seal and ring.

13. Place jar in the warm canner.

Proceed to fill all jars.

14. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

0-1,000 ft

15 minutes

1,001-6,000 ft

20 minutes

Above 6,000 ft

25 minutes

SHARON’S TIPS FOR PICKLED CARROTS Preparing Your Carrots

Do you have to peel carrots before pickling? Yes, you do need to peel. (Baby carrots are the exception!) The bacteria that can cause botulism can be found in the soil, so scrubbing is not enough. It’s easy enough...go ahead and peel your carrots.

Cut carrots to desired size. (Small carrots may be left whole.) Using a crinkle cutter makes your jars look very professional, just for fun. You may also make pickled carrots in rounds if you prefer. I like the sticks. Or buy some baby carrots for an easy project.

example). We also eat them straight from the jar! Mmmm. I was just at a friend’s house the other day, and she actually shredded pickled carrots and added them to her green beans to serve them. It added a nice color and hint of flavor to the dish.

Adapted from Resource:

https://nchfp.uga.edu/how/can_06/ pickled_carrots.html

Jar Packing Tips

When you are packing carrot sticks in the jars, tongs can be helpful. The carrots are hot, but it helps to be able to arrange them. Try to put several in with fat ends down, and then fit carrots in with narrow ends down. This fills your jars nicely.

How to Eat Pickled Carrots

Eat pickled carrots like other pickled vegetables, as a side for meat (for

PICKLES & CONDIMENTS 149

PICKLED PEPPER RINGS This is a super easy pickled peppers recipe. If you use banana peppers, no skinning is required. Just slice and pack. When I have extra peppers, this is the recipe I go to almost every time. It makes a small batch of 4 pint jars.

Ingredients

• • • • • •

2 1/2 to 3 pounds mild peppers 5 cups cider vinegar (5% acidity) 1 1/4 cups water 5 tsp. canning salt 2 Tbsp. celery seed 4 Tbsp mustard seed

Supplies

• • • • •

Gloves (if using hot peppers) Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

4. Heat vinegar, salt, and water to boiling.

5. Place 1/2 Tbsp. celery seed and 1 Tbsp. mustard seed to each pint jar.

6. Cover peppers with vinegar, leaving 1/2” headspace.

7. Remove air bubbles, wipe rims clean, and place seals and rings.

8. Place the jars in the warm canner.

9. Process according to chart below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash peppers and remove stems, seeds, and centers if needed.

2. Slice peppers into 1/4” rings or slices 3. Pack pepper rings into jars.

150

PICKLES & CONDIMENTS

0-1,000 ft

10 minutes

1,001-6,000 ft

15 minutes

Above 6,000 ft

20 minutes

SHARON’S TIPS FOR PICKLED PEPPER RINGS What Kind of Peppers to Use?

This recipe is best with a mild pepper like a banana pepper. But it can be used for any type of pepper: jalapeno peppers, hot peppers, Anaheim peppers, and even sweet bell peppers work well. Or mix a few different types together.

If you have larger peppers, remove cores and seeds. I do this by cutting off the tops, and if needed, slicing down the side. Then I pull out the centers with my hands.

(Don’t forget the gloves for hot peppers!)

Skinning peppers

Banana peppers are what I almost always use with this recipe, and they do not need to be skinned. I love that! However, you may want to remove the skins from some larger or tough-skinned peppers.

Flatten whole, large peppers like Anaheim peppers. Cut down one side and open up the pepper. Cut 3–4 slits through the skin of each pepper and heat blister the skins.

Remove the peppers from the oven and place in a pan. Cover with a damp cloth or a lid. (This keeps them moist and will steam the peppers, making them easier to peel.) Let them steam for 5–10 minutes.

Peel each pepper. If they have steamed well, the skins should peel back easily. If not, cover them again and allow them to steam for a few more minutes.

Hot Peppers: Important Reminder

When handling hot peppers, PLEASE be sure to wear gloves. There is an oil in the pepper that will burn your hands (ask me how I know!). It can really hurt your eyes if you should accidentally rub them.

Adapted from Resource:

https://nchfp.uga.edu/how/can_06/ yellow_pepper_rings.html

To do this, arrange peppers in a single layer on a cookie sheet, skin side up.

Place this under the broiler for 6–10 minutes. Check them often and rotate the charred peppers with the ones on the edges. The center peppers always get done sooner. When you see the skins blister and blacken, they are done.

PICKLES & CONDIMENTS

151

PICKLING SPICE Try this pickling spice in your pickles instead of buying a premade pickling spice. This recipe makes about 1 cup of ready-to-go pickling spice.

Ingredients

• • • • • • • •

6 Tbsp. mustard seed 3 Tbsp. whole allspice 6 tsp. coriander seed 6 whole cloves 3 tsp. ground ginger 3 tsp. red pepper flakes 3 bay leaves 3 cinnamon sticks

Procedure

1.

2.

3.

4.

Crush cinnamon sticks roughly.

Crumble bay leaves.

Combine all ingredients.

Store in an airtight container.

SHARON’S TIPS FOR PICKLING SPICE How to Use Pickling Spice

Simply substitute an equal amount of this homemade version in recipes, using in your pickle recipes as directed.

Remember, you can adapt seasonings.

The beauty of a homemade recipe like this is that you control the flavors. These ingredients can be adjusted according to taste. Experiment and see what you come up with. If you wanted to make a spicy pickle, you could add some more red pepper flakes. Or if you don’t want any heat, you could leave them out. I came

152

PICKLES & CONDIMENTS

up with this recipe’s combination by looking at several various recipes online, and then seeing what I had on hand and adapting to our tastes. For example, we are not big on cinnamon. Though some recipes used LOTS of cinnamon, I only added a smaller amount.

When pickling spices are used, they are usually tied in a cheesecloth bag and cooked to release the flavors. Then they are removed before canning.

PICKLES & CONDIMENTS 153

PLUM SAUCE Plum trees produce abundant amounts of fruit, but there is only so much jam we can eat. This sweet and savory sauce makes a special dinner with no extra effort. A perfect combination with chicken, this sauce is a traditional condiment for Chinese food. 4 pounds of plums will make about 4 pints of plum sauce.

Ingredients

• • • • • • • • • •

4 pounds plums 1 cup cider vinegar 2 cups brown sugar 1 cup white sugar 1/4 tsp. ground ginger (or mince a 1” piece of ginger) 1 Tbsp. salt 2 Tbsp. mustard seed 2 Tbsp. chopped green chilis 3/4 cup chopped onion 1 clove garlic

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

1. Pit and chop plums.

2. Combine vinegar, sugar, spices, peppers, onion, and garlic.

Bring to a boil.

3. Pour plums into brine mixture.

4. Cook until the mixture is syrupy thick, 1 to 1½ hours. Stir often!

5. Pour into hot jar, leaving 1/4” headspace.

6. Remove air bubbles, wipe rim clean, and place on seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

154 PICKLES & CONDIMENTS

0-1,000 ft

20 minutes

1,001-3,000 ft

25 minutes

3,001-6,000 ft

30 minutes

7000-8000 ft

35 minutes

8,001 – 10,000 ft

40 minutes

SHARON’S TIPS FOR PLUM SAUCE Cooking Down the Sauce

Adapted from Resource:

You’ll want to cook your sauce down until it is syrupy in thickness. The length of time will depend on how juicy your plums are. A wider pan will give more surface space for evaporation and will shorten the time required. Be sure to cook on low and stir often to avoid scorching.

https://extension.oregonstate.edu/ sites/default/files/documents/8836/ sp50586preservingplumsandprunes.pdf Ball Blue Book Guide to Preserving.

Acidification

Do not skip the vinegar. This has lots of added ingredients to the plums, and what will keep it safe for the water bath is the added vinegar. You can substitute white vinegar if you don’t have cider vinegar. It will have a slightly different flavor.

Like Some Heat?

If you like a little extra heat, you can use spicier peppers. If you want mild, use mild green peppers.

How to Use Plum Sauce

This sauce is perfect for making plum chicken. Just pour some over your chicken and roast, basting a couple of times during cooking time. Or you can pour it over some chicken in a slow cooker. It will be a thinner consistency in the slow cooker but is so very good! Plum sauce can also be used as a dipping sauce with bite-sized chicken pieces and some vegetables for a chicken stir fry.

PICKLES & CONDIMENTS 155

SWEET PICKLE RELISH I love this pickle relish on brats or homemade hamburgers. Add to potato or egg salad as well. It makes a great summer food addition. Yields about 6 pints.

Ingredients

• • • • • • • • •

1 quart chopped cucumber 2 cups chopped onion 1 cup chopped green pepper 1 cup chopped red pepper 1/4 cup canning salt 3 1/2 cups sugar 2 cups cider vinegar 1 Tbsp. celery seed 1 Tbsp. mustard seed

Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

3. Let stand 2 hours.

4. Drain well, pressing out excess water.

5. Mix sugar, vinegar, and spices and bring to a boil.

6. Add well-drained vegetables to vinegar mixture. Simmer 10 minutes.

7. Pack into hot jars, leaving 1/4” headspace.

8. Remove air bubbles, wipe rims clean, and place seals and rings.

9. Place jars in the warm canner.

10. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack) Altitude

Pints

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Combine vegetables in a large bowl.

2. Sprinkle with salt and cover with cold water.

156

PICKLES & CONDIMENTS

0-1,000 ft

10 minutes

1,001-3,000 ft

15 minutes

3,001-6,000 ft

20 minutes

Above 6,000 ft

25 minutes

SHARON’S TIPS FOR SWEET PICKLE RELISH Note on Red Peppers

The red peppers add a nice color, but you can use all green peppers if you don’t have red on hand.

Salad Spinners are amazing things!

I use a salad spinner after the soaking time to get excess water out. It works great! If you don’t have one simply put your mix in a colander and press to drain the extra water. You can also wrap the whole thing up in a towel, take it outside and whirl it around. The extra water will drain out.

Make sure you have a tight grip and don’t end up spewing your canning project over the front lawn!

Easy Summer Tuna or Chicken Sandwich Filling

So it is pretty obvious that this is a relish that is the perfect combination with hamburgers, hot dogs, or brats. But you know how I use it the most? Chicken sandwiches! Simply mix some of this relish in with home canned chicken breast and some shredded cheddar cheese. Add a couple shakes of hot sauce and some salt and pepper to taste. Spread it on a sandwich or mix with some macaroni for a cold macaroni salad. A quick summer lunch!

Adapted from Resource:

Ball Blue Book Guide to Preserving.

PICKLES & CONDIMENTS 157

LOW-TEMPERATURE PROCESS PICKLES Are You Pickle Challenged?

I will fully admit here to being picklechallenged. In fact, I did not make dill pickles for many years. This came as a result of a frustrating experience.

On my first attempt, I made dill pickles using the recipe from the Ball Blue Book.

My pickles were tasty but soft and soggy.

My family resisted eating them. I realized they were never going to be eaten. I threw them out. Jars and jars of them! I vowed to NEVER make pickles again. All that work, down the drain.

I next tried a product called Pickle Crisp, and I did get some fairly nice pickles. This is a product put out by the Ball Company.

It is very easy to use, and I do recommend giving it a try. You simply add a bit to each jar as you pack the pickles. It can be used in any pickle recipe. Just follow the directions on the package.

158

PICKLES & CONDIMENTS

I then decided to try a low-temperature process that I saw posted on the National Center for Home Food Preservation website. The trick with this method is a lower temperature process. The caution is that you must carefully monitor the temperature and use a recipe that has been tested for this method. It won’t work for just any pickle recipe.

If you want to do this, use a thermometer and time things carefully. In addition, use this processing method only with a tested recipe that specifically says lowtemperature pasteurization treatment.

Guess what? It worked. I am now happily filling my jars and ending up with nice, crunchy dill pickles. I’m happy. My family is happy! Give it a try!

I’ve included directions for both standard water bath processing and lowtemperature processing with fresh pack dill pickles (next recipe).

PICKLES & CONDIMENTS 159

QUICK, FRESH-PACK DILL PICKLES In this recipe, the cucumbers will need to soak for 12 hours. So start this the day before you plan to can them so they can soak overnight or start in the morning and can them in the evening. Yields 7–9 pint jars Ingredients

• 8 pounds pickling cucumbers (3-4” long) • 2 gallons water • 1 1/4 cups canning or pickling salt • 1 1/2 quarts vinegar (5% acidity) • 1/4 cup sugar • 2 quarts water • 2 Tbsp. pickling spice mix.

(See recipe on page xx.)

• Whole mustard seed (1-2 tsp. per pint jar) • Fresh dill (1 1/2 heads per pint) or dill seed (1 1/2 tsp. per pint jar) Supplies

• • • •

Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.

1. Wash cucumbers, slicing off the blossom ends.

160

PICKLES & CONDIMENTS

2. Dissolve 3/4 cup salt in 2 gallons water.

3. Soak cucumbers in saltwater for 12 hours.

4. Drain.

5. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot.

6. Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer.

7. Drain cucumbers and pack in jars.

8. Add mustard seed (1 tsp. per pint) and dill (1 head per pint or 1 tsp. seed per pint).

9. Fill jars with brine, leaving 1/2” headspace.

10. Remove air bubbles, wipe rims clean, and place seals and rings.

11. Place jars in the warm canner.

12. Process according to chart or use low-temperature process below.

Processing Times for Water Bath Canner (Raw Pack) Altitude

Pints

0-1,000 ft

10 minutes

1,001-6,000 ft

15 minutes

Above 6,000 ft

20 minutes

Low-Temperature Process

This recipe is safe for low-temperature processing. Remember to use a thermometer and monitor your time carefully. (This is a different method than the water bath method above.)

Have your canner ready and half full of warm water (about 120°F to 140°F).

Also, have a kettle or other pot of hot water ready. Place filled jars in the half-

full canner. Now add hot water to 1” above the tops of the jars. Heat the water and maintain a temperature between 180°F to 185°F. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in a typical water bath processing, but it is a lower heat. When 30 minutes is up, turn off the heat and remove your jars to a counter to cool.

SHARON’S TIPS FOR QUICK, FRESH-PACK DILL PICKLES Use Small Cucumbers

I highly recommend you use freshly picked, small pickling cucumbers. I try for no bigger than my thumb. Anything bigger gets made into delicious relish. Or you can slice larger cucumbers and make spears, but we like small, whole pickles better.

as you get your cucumbers take a small slice off the blossom end (opposite the stem). The best way is to slice the end off as you are picking!

I also recommend packaging these in pints. I do not include processing times for quarts. Quarts require longer processing and tend to get mushy (at least in my experience).

Another tip for keeping the crunch is to use pickle crisp. This is a product you can purchase in most canning aisles. Follow the directions on the package. And if you have not read it yet check the previous article about the low temperature process.

This is what saved my pickle making!

Keeping it crunchy!

Adapted from Resource:

The blossoms on cucumbers have an enzyme that will make your pickles soft.

No one likes soft, soggy pickles. As soon

https://nchfp.uga.edu/how/can_06/ quick_dill_pickles.html

PICKLES & CONDIMENTS

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CANNING VEGETABLES Canning vegetables is easy once you have learned to use a pressure canner.

Really...vegetables must be pressure canned. There is no way around it. I know I’m really hammering this home and keep repeating myself. Some of you are rolling your eyes and saying to yourself, “OK, OK, I get it!” I hope you’ll forgive my insistence on making sure that no one misses this point.

I’ll tell you now, if you want to can veggies in a water bath...search on Google. You’ll find instructions.

BUT...I’ll also tell you that Google is not the best place to get safe canning advice.

In fact, it can be a place to get scary canning advice that I would not touch with a 10’ pole!

Trust me on this. Pressure canning must be done right...but right doesn’t mean hard. It is this idea of a pressure canner being hard and scary that stops many people. I don’t want that to be you.

I have a workshop just for those of you who may be afraid of your pressure canner. In three short video lessons, I show you visually, step-by-step, how pressure canners work and why you don’t need to be afraid.

If you are afraid of your pressure canner, go to CanningWorkshop.com Sign up and find out how easy it is.

You’ll learn how to use your pressure canner for the very first time, including: • The top 3 safety features that make pressure canning simple and easy.

• How to not be concerned about your pressure canner exploding.

• My recommendation for the first pressure canning project for beginners.

Now on to the directions for canning vegetables...with a pressure canner. :)

CANNING VEGETABLES 163

CANNING ASPARAGUS I avoided canning asparagus until a good friend brought me bags of it one year. I had lots to experiment with, so I figured I’d try canning it. It gets very soft, but you can use it for making soup if you don’t like the texture. Be sure and check the tips section for some ideas. You’ll need 16 pounds for 9 pints or 24–25 pounds for 7 quarts.

For Raw Pack

Ingredients

• Asparagus • Canning salt (optional) • Water Supplies

• • • •

Pressure canner Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

164 CANNING VEGETABLES

1. Wash asparagus and cut to desired length.

2. Pack raw asparagus tightly into jars.

3. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.

4. Add boiling water to jars, leaving 1” headspace.

5. Wipe the rims clean and place on your seals and rings.

6. Place the jars in the warm canner.

Proceed to fill all jars.

7. Process in a pressure canner according to the directions below.

For Hot Pack

1. Wash asparagus and cut to desired length.

2. Place cut asparagus in pot with water to cover and boil for 2–3 minutes.

3. Add hot asparagus loosely into jar.

Don’t squish!

4. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.

5. Add boiling water to jar, leaving 1” headspace.

6. Wipe the rim clean and place on your seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process in a pressure canner according to the directions below.

Processing Instructions (Raw Pack or Hot Pack)

Process pints for 30 minutes or quarts for 40 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING ASPARAGUS How Do You Use Canned Asparagus?

Since I was not sure I’d like soft, canned asparagus, I was doing some research first. I saw comments from a couple of people: Try canning asparagus and use it to make asparagus soup! Brilliant! What I’ll do is freeze the tips and choice parts of the asparagus and can just the stem. I think it’ll work great. If the asparagus is too soft for my liking, I’ll make soup. No wasted food! If you want to can the entire spear, just use the same process as above.

pieces for canning. Tender is the key here!

You can use the stems for canning, but don’t waste your time on tough, woody stems. They do still need to be the edible portion of the spear.

How to Freeze Asparagus

Since I know someone will wonder, here is how to freeze the tips if you decide not to can them. I simply cut the tips and some of the stem, blanched lightly, and placed in freezer bags.

What Asparagus Should You Use?

Adapted from Resource:

The recipe source says you should use tender, tight-tipped spears, ideally 4–6” long. But your asparagus may be much longer. What I did is cut off the tips and a portion of the stem for fresh eating and freezing, and then I cut the rest into 1–2”

https://nchfp.uga.edu/how/can_04/ asparagus_spears.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/ CANNING VEGETABLES 165

CANNING BEETS If you think you don’t like canned beets and have never had homegrown beets...try this! Seriously, homegrown beets are a totally different story than commercially canned beets. You’ll need 21 pounds of beets for 7 quart jars.

Ingredients

• Beets • Canning salt (optional) • Water Supplies

• • • •

Pressure canner Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

6. Pack into hot jar and add canning salt (1/2 tsp. for each pint, 1 tsp. for each quart).

7. Cover with boiling water, leaving 1” headspace.

8. Remove bubbles, wipe the rim clean and place on your seal and ring.

9. Place the jar in the warm canner.

10. Proceed to fill all jars.

11. Process in a pressure canner according to the directions below.

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Wash beets, keeping taproot and 2” of stem.

2. Boil the beets until tender, about 30–50 minutes.

3. Transfer beets into very cold or ice water.

4. Remove skins, stems, and taproot.

5. Slice or chop beets, or leave smaller beets whole. (See note below.)

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Processing Instructions (Hot Pack)

Process pints for 30 minutes or quarts for 35 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING BEETS

Various Sizes of Beets?

What Happened to the Color?

If you have beets of various sizes, try to sort them according to size. Cook those of a similar size together. The larger ones will take a little longer to cook, but the smaller will be overcooked if you try to do them all together. I’ll usually end up dividing the beets from my garden into two or three different batches of similar sizes.

Don’t be surprised if your beets lose some color after processing. This is an unfortunate byproduct of home canning.

Beets simply bleed off some color when processed. I’ve not discovered a good way to avoid it entirely. Overgrown beets tend to lose more color so pick them before they get too big. Not over-processing or speeding up the cooldown process and keeping your pressure at an even level will help tremendously too. Remember, commercially canned foods go through a different process entirely, so don’t expect the color to be the same...but DO expect the flavor to blow you away.

If you have smaller sizes (1–2”), it is nice to jar these whole. Larger beets I either slice or cut into chunks.

When to Remove the Stems & Taproot

Before boiling, cut the stems of your beets to about 3”, leaving on the taproot.

This will help maintain more color when you boil the beets to loosen the skins.

When you’re peeling the cooked beets, cut off the tops and taproots too.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ beets.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/ CANNING VEGETABLES 167

CANNING CARROTS Canned carrots are great to have on hand, ready to add to a stew or soup. They can be simply heated with some butter and a sprinkle of cinnamon too! You’ll need approximately 18 pounds to fill 7 quart jars.

For Raw Pack

Ingredients

• Carrots • Salt (optional) • Water Supplies

• • • •

Pressure canner Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

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1. Wash and peel carrots, removing the tops.

2. Cut carrots into desired size.

3. Pack raw carrots tightly into hot jar.

4. Add salt if desired (1/2 tsp. per pint or 1 tsp. per quart).

5. Add boiling water to jar, leaving 1” headspace.

6. Remove bubbles, wipe the rim clean, and place on seal and ring.

7. Place jar in the warm canner.

Proceed to fill all jars.

8. Process in a pressure canner according to the directions below.

For Hot Pack

1. Wash and peel carrots, removing the tops.

2. Cut carrots into desired size.

3. Place in pot, cover with water, and bring to a boil.

4. Simmer carrots gently for 5 minutes.

5. Pack carrots into hot jar.

6. Add salt if desired (1/2 tsp. per pint or 1 tsp. per quart).

7. Add boiling water to jar, leaving 1” headspace.

8. Remove bubbles, wipe the rim clean, and place on seal and ring.

9. Place the jar in the warm canner.

Proceed to fill all jars.

10. Process in a pressure canner according to the directions below.

Processing Instructions (Raw Pack or Hot Pack)

Process pints for 25 minutes or quarts for 30 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING CARROTS Cutting Carrots

Do You Need to Peel Carrots?

Carrots can be cut into jar lengths or cut crossways. Slice thicker carrots in half or quarter lengthways with small, thin carrots left whole. Using a crinkle cutter makes your jars look very professional, just for fun.

Yes! You really do need to peel carrots.

Carrots are grown in the ground, and there is the possibility of more bacteria on the surface. You can wash them, but that will still not remove as much as if it is peeled. These directions assume you peeled your carrots. Don’t change the process.

Peel the carrots before you can them.

Hot or Raw Pack

Carrots can be processed either hot or raw pack. The processing is the same for both packs. With a hot pack, you can usually fit a little more in the jar, but with carrots, it doesn’t make a big difference, so you choose.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ carrots_sliced.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 169

CANNING CORN Canned corn from your own garden or a local source is much better than commercially canned corn. Remember, any variety of corn must be processed in a pressure canner.

You’ll need about 31 pounds of corn (in the husk) to fill 7 quart jars.

Ingredients

• Fresh corn • Canning salt (optional) Supplies

• • • •

Pressure canner Large stockpot Kettle for boiling water Something like a large cookie sheet or shallow pan/bucket to catch your corn kernels. (See below.)

• Four boys to pick and husk corn.

(Optional, but it’s a real time-saver!)

Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Blanching Instructions

The first thing you’ll need to do is blanch the corn and remove the kernels. This is a very easy process. While the corn is being husked, start boiling water in a large stockpot. Place 3 or 4 ears of corn in boiling water for 2 minutes, and then remove with tongs. When you remove the blanched cobs, cool immediately in a sink, bucket, or large bowl of ice-cold water.

We use food-grade, 5-gallon buckets we pick up at the local grocery store.

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CANNING VEGETABLES

Don’t try to do too many ears at once.

You want the water to continue boiling or remain very close to boiling. Work your way through your ears like this until all are blanched, pausing every now and again to let your water come back to a boil if you have a lot of cobs.

Then cut the corn off the cob. Try not to cut into the cob itself. I aim for getting off about 3/4 of the kernel. See below for some options on how to do this. Collect the corn in a large pot.

Canning Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

For Raw Pack

1. Add salt to jar if desired (1/2 tsp. per pint or 1 tsp. per quart).

2. Pack kernels into hot jar.

3. Add clean boiling water, leaving 1” headspace.

4. Remove bubbles.

5. Wipe the rim clean and place on seal and ring.

6. Place jar in the warm canner.

Proceed to fill all jars.

7. Process in a pressure canner according to the chart below.

8. Process in a pressure canner according to the directions below.

For Hot Pack

1. Cover corn in water and bring to a low boil for 5 minutes.

2. Add salt to jars if desired (1/2 tsp. per pint or 1 tsp. per quart).

3. Pack corn into jar.

4. Cover with cooking water, leaving 1� headspace.

5. Remove bubbles.

6. Wipe the rim clean and place on seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process in a pressure canner according to the chart below.

Processing Instructions (Raw Pack or Hot Pack)

Process pints for 55 minutes or quarts for 1 hour 25 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

CANNING VEGETABLES

171

SHARON’S TIPS FOR CANNING CORN Use Fresh Corn

Corn is a vegetable that should be fresh picked and eaten soon. The same goes for canning it. Picking in the early morning provides the best and sweetest corn. Can it the same day. If you wait, it is still safe and good...but the quality definitely changes. The fresher, the better.

Another option is to use a large cookie sheet. Set your ear of corn on end and run a sharp knife down the sides, cutting off the kernels. Or try an electric knife.

I’ve never done this, but it sounds like a great idea.

Tips for Cutting Corn off the Cob

Don’t be surprised if your sweet corn comes out a deep golden, even slightly browned color. It is the sugar in the corn changing the color. The color change can be more pronounced if you process longer than needed.

We use a tool called a “corn stripper.”

It is a flat blade bent around in a circle.

My handy husband cut some notches in a food-grade bucket we had, and we use the bucket to catch the kernels as the corn is pushed through the blade. This is VERY handy if you have a lot of corn.

Why Did My Corn Change Color?

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ corn_kernel.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

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CANNING DRIED BEANS When I say “canning dried beans” in this recipe, I mean canning beans like pinto, navy, black...not green beans. The dried beans are cooked and pressure canned in liquid, not canned dry in a jar. Hope that makes it clear! You’ll need about 3/4 pound of dried beans per quart jar. Follow instructions below, you are soaking the beans before putting them in the jars.

Ingredients

• Dried beans or peas of your choice • Canning salt (optional) • Water Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Once beans have soaked (see below), rinse beans.

2. Put beans back in pot, covering with fresh water.

3. Bring beans to a boil. Simmer 30 minutes.

4. Add salt to jars (1/2 tsp. per pint or 1 tsp. per quart).

174 CANNING VEGETABLES

5. Fill jar with beans.

6. Pour cooking water over beans, leaving 1” headspace.

7. Remove bubbles, wipe the rim clean, and place on seal and ring.

8. Place the jar in the warm canner.

Proceed to fill all jars.

9. Process in a pressure canner according to the directions below.

Processing Instructions (Hot Pack)

Process pints for 1 hour 15 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING DRIED BEANS

How to Soak Beans for Canning

Do You HAVE to Soak the Beans?

Check your beans for any small bits of rocks, dirt, or bad beans. Place dried beans in a large pot and cover with water.

Adding a little acid in the form of vinegar or lemon juice is a good way to improve the nutritional value of your beans. Add about 2 Tbsp. or so. I usually just splash a dob in. How’s that for measurements?

A “dob.” Soak 12 to 18 hours in a cool place. (I usually do this overnight.) Drain and rinse discarding the soak water. Then proceed with the directions above.

I get messages from folks who want to measure out dry beans directly into the jar, add water, and process them that way.

It seems this is common, but I do not recommend it. All tested resources I’ve found always say to soak the beans first.

Time in the canner has not been tested from the dried state. If you start with dried beans, the texture of the beans will be different. The heat must penetrate fully through the beans. Starting from dried will not be the same process. You can’t change the process and end up with the same results. My suggestion is to follow the tested canning methods: Soak and cook your beans as instructed, and then process.

Quick Soak Option

If you don’t want to wait overnight, you can quickly rehydrate beans. You may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes. Remove from heat. Soak 1 hour, and then drain and rinse, discarding the soaking water. Then proceed with the directions above.

CANNING VEGETABLES 175

Why Can Dried Beans, Anyway?

Processing Tip

Beans are so easy to store in their dried state that it is easy to just leave them there for storage. If you are looking at long-term storage, don’t can your beans.

Dry beans will store much, much longer dry vs. wet.

I often will prepare a couple types of beans and do a few jars of each in one canning session. They all have the same processing time.

However, having precooked jars on the shelf is a great convenience food! On those days when you forget to start the beans soaking early, you’ve got canned beans on the shelf ready to go. A reader also suggested that canning beans also lets you have ready-to-eat beans without using extra water, water that may be in short supply during rough times. I thought that was a good point too!

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Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ carrots_sliced.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 177

CANNING GREEN BEANS Like all vegetables, green beans are a low-acid food and will need to be processed in a pressure canner. They’re a great vegetable to start with when you’re first learning pressure canning! You’ll need about 14 pounds of beans for a canner load of 7 quarts.

Ingredients

• Green beans • Canning salt (optional) Supplies

• • • •

Pressure canner Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

For Raw Pack

1. Rinse beans in cold water.

2. Snap beans to desired size.

3. Add canning salt to jars (1/2 tsp. for pints, 1 tsp. for quarts).

4. Pack beans tightly into jars.

5. Fill jar with clean boiling water, leaving 1” headspace.

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6. Remove bubbles.

7. Wipe the rim clean and place on seal and ring.

8. Place jar in the warm canner.

Proceed to fill all jars.

9. Process in a pressure canner according to the instructions below.

For Hot Pack

1. Rinse beans in cold water.

2. Snap beans to desired size.

3. Put beans in a pot of water.

Boil 5 minutes.

4. Add canning salt to jar (1/2 tsp. for pints, 1 tsp. for quarts).

5. Pack beans loosely into jar (don’t squish).

6. Cover with clean boiling water, leaving 1” headspace.

7. Remove bubbles, wipe the rims clean and place on seal and ring.

8. Place jar in the warm canner.

Proceed to fill all jars.

9. Process in a pressure canner according to the instructions below.

Processing Instructions (Raw Pack or Hot Pack)

Process pints for 20 minutes or quarts for 25 minutes, adjusting for altitude.

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

CANNING VEGETABLES 179

SHARON’S TIPS FOR CANNING GREEN BEANS What Does “Snapping” Mean?

Snapping just means to break off the ends and break into pieces. This is where help from a friend (or teenage sons, in my case!) helps a bunch. You can leave the pieces longer, but I prefer to snap them into 2-3” pieces. They fit in the jars much more nicely.

Picking Beans in the Garden?

Green beans are another vegetable that turn out so much nicer if you can them the same day as picked. If you are picking beans from your own garden, go ahead and snack on a few beans. Fresh, raw green beans are yummy and oh, so good for you!

When we pick green beans, I always tell my boys to look for pencil size. Bigger will start getting tough, but don’t go too much smaller either. There will be some variance, but that is a good estimate.

180

One tip is if you have some beans that get missed and end up too big, pick them anyway! Get them off the plant. The more you keep your plants picked, the more they will produce. Big beans left on the plant tell it to stop producing.

If you grow an heirloom variety, save some seeds. Towards the end of the season, I’ll choose a few plants at the end of a row and mark them off for seed collection. Let these go unpicked until the seeds in the pods are large and start to dry on the plant. Save these to plant next year.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ beans_snap_italian.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES

181

CANNING GREENS This recipe is for greens like spinach, Swiss chard, or beet greens. According to my source, you’ll need about 28 pounds of greens for 7 quart jars (or 18 pounds of greens for 9 pint jars), though I just picked a bunch and kept filling jars until they were all full!

Ingredients

• Greens • Canning salt (optional) • Water Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

5. Add salt (1/2 tsp. per pint or 1 tsp. per quart) to jar.

6. Cover with fresh boiling water, leaving 1” headspace.

7. Remove bubbles, wipe the rim clean, and place on seal and ring.

8. Place the jar in the warm canner.

Proceed to fill all jars.

9. Process in a pressure canner according to the directions below.

Procedure

Processing Instructions (Hot Pack)

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

Process pints for 1 hour 10 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.

1. Wash greens well with several rinses.

2. Blanch until just wilted. See below for more on blanching.

3. Dip into cold water to stop cooking. Drain 4. Pack greens into jar. Don’t pack tight.

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Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING GREENS Choosing & Washing Greens

Remember to only can the best of your greens. Pick out any wilted, dried, or insect-damaged leaves as best you can. If you have larger leaves, you may want to remove the center rib. I just tear the leaf part off the rib.

Dirt has a tendency to get in the crinkly leaves, so you will need to use several rinses of water. Rinse in small amounts, and keep rinsing until you are sure it is all clean. This will depend on your situation.

Right after a heavy rainfall, your greens may have more dirt splashed up onto the leaves. If your greens are mulched well, you may not have much dirt at all!

Blanching Greens

You just need to steam blanch your greens. This means they do not need to be submerged in boiling water. You can simply heat the greens in a few inches of water with the pot covered so all of the greens are steamed. Or you can use a blancher or basket and steam the greens until just wilted. (A basket makes it easy.)

What Did I Think of Canned Greens?

I have to say that I did this project mostly because several folks asked about canning greens. I thought it would be great to have some on hand in jars. So I did a batch of Swiss chard. Swiss chard grows

well here, and I always have plenty. Well, by the next spring, I had used a grand total of…one pint jar. All of the other jars were still on my shelf. I just didn’t care for it. I’ll freeze my greens from now on. BUT that is not to say that you wouldn’t love it!

Liquid Loss, Anyone?

I had a lot of liquid loss. This is something I’ve seen repeatedly with canning greens. Check page xx for more information on why liquid loss happens and how to determine if your jars are still safe to use.

Quick Tip Greens are light and bulky when fresh. When you blanch them to pack your jars...they shrink. A lot.

You’ll need a lot of greens to make this worthwhile.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ spinach_greens.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 183

CANNING PEPPERS Did you plant peppers and now wonder what to do with your abundance? Canning is one option. You’ll need approximately 9 pounds of peppers to fill 9 pint jars.

Ingredients

• Sweet or hot chili peppers • Canning salt (optional) Supplies

• • • •

Pressure canner Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cookie sheet to blister peppers (optional) • Plastic gloves (for hot peppers) Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Prepare peppers, removing skins by using the roasted method.

(See instructions below.)

2. Add 1/2 tsp. canning salt to each jar.

3. Fill jar with peppers. Do not press down tightly.

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4. Add boiling water, leaving 1” headspace.

5. Remove bubbles.

6. Wipe the rim clean and place on your seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process in a pressure canner according to the instructions below.

9. Proceed to fill all jars.

10. Process in a pressure canner according to the directions below.

Processing Instructions (Hot Pack)

Process pints or half pints (no quarts) for 35 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING PEPPERS How to Prepare Peppers

You can coarsely chop your peppers, leave smaller peppers whole, or if you have larger peppers, you can quarter or halve them. Remove cores and seeds. Cut off the tops and pull out the centers with your hands.

Peeling Peppers

Cut 3–4 slits through the skin of each pepper. Place peppers on a cookie sheet and roast in a hot oven (400°F) or under the broiler for 6–8 minutes, turning to roast all sides. When you see the skins brown and blister, they are done. Place peppers in a pan and cover with a damp cloth to cool. (A paper bag works great too.) This steams the peppers and makes them easier to peel.

When cool enough to handle, peel each pepper. Flatten whole peppers. Cut down one side and open up the pepper. You may also chop them or cut into rings.

Don’t Forget the Gloves!

You may already know this, but it bears repeating: If you are canning peppers that are spicy, do yourself a favor and wear plastic gloves while handling them. The oils from hot peppers will burn your skin.

Once, when I was canning salsa, I only had a few peppers to chop, so I figured I’d just wash my hands quickly rather than wear gloves. Big mistake. My hands burned all night long.

General Information on Canning Peppers

These directions work for either mild sweet or hot chili peppers. Home canned peppers will not hold their crunch or texture. They will be soft and mushy. I don’t want you to be surprised by this.

However, they are great for adding to many meals that benefit from the flavor addition. Do you use spicy peppers as an ingredient in meals? Casserole recipes often call for chili peppers. You can add peppers to an omelet in the morning or add them to a chicken enchilada bake.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ peppers.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 185

CANNING POTATOES Canned potatoes are handy to have ready for soups or stews. Or serve as a side dish, by heating them up and adding butter and salt. Sour cream and chives would dress them up nicely. You’ll need about 20 pounds of potatoes for 7 quart jars.

Ingredients

• Potatoes • Canning salt (optional) Supplies

• • • • •

Pressure canner Potato peeler Large pot or blancher Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Wash and peel potatoes.

2. Cut potatoes into 1–2” pieces, placing potatoes in water. Drain.

3. Add water and bring to a boil.

Cook small pieces 2 minutes or large pieces/whole potatoes up to 10 minutes, to heat through. (See clarification below.)

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4. Fill jar with hot potatoes.

5. Add canning salt (1/2 tsp. per pint or 1 tsp. per quart).

6. Cover hot potatoes with fresh boiling water, leaving 1” headspace.

7. Remove bubbles, wipe the rim clean, and place on your seal and ring.

8. Place the jar in the warm canner.

Proceed to fill all jars.

9. Process in a pressure canner according to the directions below.

Processing Instructions (Hot Pack)

Process pints for 35 minutes or quarts for 40 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

Altitude

SHARON’S TIPS FOR CANNING POTATOES As you peel and cut your potatoes, place in water to avoid discoloring. Drain this water, and then add water and cook small, 1/2” pieces 2 minutes in boiling water and drain. If you have larger pieces or whole potatoes, boil up to 10 minutes and drain discarding the cooking water.

You want the potatoes to be hot through, but not overcooked.

To Peel to Not to Peel?

I am often asked if you have to peel your potatoes first. Yes, you should always peel your potatoes. Read Peeling Root Crops on page xx for more information.

Potato Preparation Instructions

Cut potatoes into 1–2” pieces. You can cut them as small as 1/2”, but I would think they might get overcooked if that small. Pieces should be cut into approximately the same sizes to ensure even cooking.

If you are like us and have TONS of teeny tiny potatoes (my kids call them “tater tots”), you can leave them whole. Small, whole potatoes should not be bigger than about 2”. Remember they do still need to be peeled. Even the tiny ones.

How to Reduce Starchiness

There are two things you can do to reduce starchy, cloudy potato water.

When you add water to your jars, do not use the cooking water. Add clean, fresh, boiling water to reduce the amount of starch in the jars. Also, use the correct type of potato. Any potato can be canned, but some will be a better quality for canning. Large, white, baking potatoes are not the best for canning purposes. They tend to be more on the starchy side. Red or gold potatoes do much better.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ potato_white.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 187

CANNING PUMPKIN & WINTER SQUASH For safety issues, can pumpkin or other winter squash in cubes instead of as puree.

(See details below). You’ll need about 2 1/4 pounds of pumpkin or winter squash for every quart jar.

Ingredients

• Pumpkin • Canning salt (optional) • Water Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

1. Seed and peel pumpkin, then cut into 1” cubes. (see below for peeling tips) 2. Place cubes in large stockpot, add water and bring to a boil for 2 minutes.

3. Fill jar with pumpkin cubes.

4. Add salt (1/2 tsp. per pint or 1 tsp. per quart) if desired.

5. Fill jar with cooking water, leaving 1” headspace.

6. Remove bubbles, wipe the rim clean, and place on your seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process in a pressure canner according to the directions below.

Processing Instructions (Hot Pack)

Process pints for 55 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.

Adjustments for Pressure Canner Altitude

Dial Gauge

Weighted Gauge

Procedure

0-1,000 ft

11 pounds

10 pounds

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

8,001-10,000 ft

15 pounds

15 pounds

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CANNING VEGETABLES

SHARON’S TIPS FOR CANNING PUMPKIN & WINTER SQUASH Why Cubes & Not Puree?

The concern with canning pureed pumpkin it is that the density of the puree will be thick. The heat achieved in the pressure canner must reach all of the way to the center of your jars and food.

If your pumpkin is cubed, the heat will penetrate much better. Cubed is the only way this has been tested. It is the only recommended method.

I tried several methods for peeling the pumpkin. A regular vegetable peeler was useless, as the rind was far too tough. I tried using a knife to peel off the rind of each half. This was awkward. I had sharp knives slipping, and I was destined to chop off a finger. I knew I had to find a better way, or I’d be there for HOURS (not to mention I’d end up fingertipless)!

Pureeing Pumpkin when You Open the Jar

I finally cut the pumpkin into thin sections, and then I used a knife to slice off the rind. This was much more manageable. The pumpkin did not roll around on me. I was able to slice down into my butcher block, and my fingers were safe!

If you need a pumpkin puree, mash it up when you open the jar. You will need to drain the pumpkin very well. I’ve found even then it will be thinner than commercially canned pumpkin. It will not get thick like fresh pumpkin, but it works.

Quick Tips for Peeling and Preparing Pumpkin

Save the seeds for roasting or replanting in the spring if you have heirloom pumpkins.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ pumpkin_winter_squash.html https://extension.colostate.edu/topicareas/nutrition-food-safety-health/ canning-vegetables-9-348/

CANNING VEGETABLES 189

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12

CANNING MEAT AND MEAT PRODUCTS Meat Canning Tips

It isn’t pretty!

The first time I tried canning meat—I canned some venison—I could not believe it was so easy. I thought surely I was missing something. Nope, nothing missing. The jars sealed fine. The meat was great. Everybody was healthy. Life was good! I now had a new way to store all of the elk and venison my husband and sons brought home from hunting camp.

The biggest complaint I see about home canned meat is “it looks gross!” Some people really don’t like the appearance of the meat in the jars. Think about it though. It is the same as meat that you buy in cans at the store. If you purchase those little cans of tuna or chicken. That is pretty much what you are making at home. It is just more visual because of the clear jars. It is pretty difficult to get a ‘pretty’ image of meat in jars. If that bothers you then don’t look! LOL Really, you should at least give it a try.

Why Can Meat?

There are many reasons you might want to consider canning meat of all types. The most obvious is that it saves on freezer space, plus you don’t have to worry about the freezer when the electricity goes off.

When chicken or other meat goes on sale, you can stock up at great prices.

Something people don’t consider is the convenience factor of canning meat. It is so fast and easy to open a jar of meat to prepare a meal. You don’t have to worry about remembering to take meat out of the freezer for dinner.

Beef and venison can be canned as cubed or ground meat. Chicken and other poultry can only be canned cubed or in pieces. To my knowledge, there is no tested recommendation for canning ground chicken.

Quick Tip Remember, as a low-acid food, all meat must always be processed in a pressure canner.

Raw Pack or Hot Pack

When you are canning raw meat, called a “raw pack”, you do not need to add any liquid. The meat will produce its own “juice” as it processes.

If you are canning your meat when it is already browned or cooked, it is called a “hot pack.” Hot pack requires some sort of liquid be added to the jars. Tomato

CANNING MEAT AND MEAT PRODUCTS

191

juice, broth made from the meat you will pack, beef stock, or plain boiling water are all good options.

Quick Tip “No science-based processes are available for home canning of cured, brined or corned meats.”

My preference is to use water and seasonings, like salt or bouillon.

Occasionally, I use something else, just because I have those items on hand.

https://www.clemson.edu/ extension/food/canning/canningtips/55home-cured-brinedcorned-meats.html

Flavorings

You can add small amounts of seasoning, onion, or garlic to approved recipes for meat. Be cautious with seasonings; they tend to get very strong in the jar. Sage is one that I’ve read gets very strong, and I’ve noticed that we don’t care for oregano when it has been canned. It gets bitter.

What About Cured Meats?

Please note: There are no tested methods for canning cured, brined, or corned meats. No canning hams, hotdogs, or other cured meats like this. It all has to do with texture differences, salt content, and processing times.

Adding Meat to Your Recipes

Do not add meat to other canning recipes unless it is called for in that recipe. For instance, if you want to can spaghetti sauce with meat, you must use a recipe that calls for meat. Don’t just add it to any sauce recipe.

If you are canning soup, there is a little flexibility if you use the proper process for canning soup. You can find more details on the Canning Soup page xx.

REFERENCES: https://www.clemson.edu/extension/food/canning/canning-tips/55home-cured-brined-corned-meats.html

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HOMEMADE BROTH OR STOCK: WHAT’S THE DIFFERENCE? What’s the difference between homemade chicken broth and stock? Many people (me included) use the terms “broth” and “stock” interchangeably. Some folks say they are different; some folks say they are the same.

My understanding of the difference is this...homemade stock is made from the bones or less meaty parts. The neck, back, and wings of a chicken are examples. I’ve often used the carcass from a chicken dinner or bones saved from fried chicken night. This yields a darker, richer color and flavor.

Homemade broth is made from meaty pieces. Chicken breasts, thighs, or drum sticks can all be used to make broth. The meat is boiled, then removed from the bones (save it for other uses), and then the bones are further cooked. Broth has a lighter color and flavor than stock.

Both homemade broth and stock benefit from adding vegetables during cooking.

It is not required, but since I’ve started adding those veggies, my broth is so much nicer! I highly recommend giving

it a try. Simply make your broth with the vegetables and strain them out when you remove the bones and meat.

Directions for canning are the same for both chicken or beef broth. You can make your broth any way you prefer. If you already have your own method of making broth, feel free to continue to make it your own way, as long as you are not adding ingredients that are not safe for canning.

In other words, do not add thickeners or noodles and do not add vegetables that are not safe for canning.

Then use the canning directions included here. I’ve given directions for my method of making broth.

CANNING MEAT AND MEAT PRODUCTS 193

CANNING BROTH OR STOCK Canning broth makes it so handy! And it is so much healthier than the salt-laden, commercial version. Save the bones from your chicken or beef roast dinner, and you can get more value for your meat purchases. The first step is making your broth, and then canning directions will follow.

Basic Broth Recipe

Place bone-in meat or just bones in a stockpot. Cover with water. Bring to a boil.

• Beef: Some stores will carry soup bones. You can also use bones from roasts, steaks, or other cuts of beef instead. Use about 4 pounds beef bones to 7 quarts water.

• Chicken or Turkey: Use pieces with the meat or just bones. Saving the carcass from a roast chicken dinner works great. Use about 6 pounds of chicken pieces to 7 quarts of water.

• Vegetables & Seasonings: These are optional and could include 2–3 stalks of celery and/or carrots, chopped in large chunks or 2 onions, quartered.

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

If you have meat pieces, simmer until meat is cooked, about 1 hour depending on the size of your meat pieces.

Use a slotted spoon or tongs to remove meat pieces. Remove the meat from the bones and save for other uses. (It’s great for enchiladas, casseroles, etc.)

Cut or break any large bones into shorter pieces if at all possible. Return the bones to the stockpot. Don’t be too fanatical about this step. If you are handling a thigh bone that won’t easily break, it is not a big deal. Just toss it back into the pot. The purpose is to allow the water more access to the nutritious marrow in the bones.

Simmer on low for several hours. The more you simmer, the better. 4–6 hours (or more)!

Remove meat pieces and vegetables.

Discard. Strain broth to remove any small bones and pieces left in the broth.

I have a colander that I use. You can use cheesecloth if you want a very clear broth. I don’t mind little bits, so the colander is good for me.

Allow the broth to cool, and then place in the fridge to cool completely. The next morning, there will be a layer of

194 CANNING MEAT AND MEAT PRODUCTS

fat floating on top. The thickness of this layer will depend on how much fat was in your meat. Remove that fat with a slotted spoon.

Now you have a nice, nutritious, homemade broth for recipes or canning projects.

Three Other Options to Cook the Bones Without a Stock Pot

Another option is to use a pressure canner/cooker at 10 pounds pressure for 1 hour. This saves a lot of time and brings out more of the nutrition from the bones.

It is debatable as far as what this pressure does to the nutrition of the broth. It is still much better than that commercial broth full of salt and preservatives.

What About Venison Stock?

I don’t recommend using venison bones when making broth. According to the University of Wisconsin, “Note: Because of concerns related to Chronic Wasting Disease, it is not recommended at this time to can bone-in venison or to make broth or stock from deer bones.” I do not know how old this quote is, as there is no date on the article. But I’ve seen this mentioned in many other places as well. CWD was an issue in our area, so I made the decision that I don’t want to risk it. If you really want to make venison broth, do the research regarding Chronic Wasting Disease. It is a disease deer get that affects the spine. Not something I’d want in my stock.

You can also use a slow cooker. If you only have a few bones, this is a great way to make broth. This is the option I go to more and more often. The broth turns out so full of gelatin from the bones that it sets up when you cool it. Super, super healthy! Place your bones in a slow cooker, cover them with water, and cook them overnight or for a full day. You can even cook them two days if you’re busy.

Ask me how I know! :) You can use an electric roaster too!

Simply cook for a day and a half or so.

When I tried this, I set the roaster to just under 250°F, but your roaster may be different. It should be hot enough that it’s just barely bubbling, but not so hot that the liquid splashes out.

CANNING MEAT AND MEAT PRODUCTS 195

CANNING BROTH OR STOCK For safety issues, can pumpkin or other winter squash in cubes instead of as puree.

(See details below). You’ll need about 2 1/4 pounds of pumpkin or winter squash for every quart jar.

Ingredients

• Broth or stock • Canning salt (optional) Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Bring broth to a boil.

2. Pour hot broth into hot jar, leaving 1” headspace.

3. Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

4. Wipe the rim clean and place on seal and ring.

5. Place the jar in the warm canner.

Proceed to fill all jars.

6. Process according to directions below.

Processing Instructions (Hot Pack)

Process pints for 20 minutes or quarts for 25 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

Adapted from Resource:

https://nchfp.uga.edu/how/can_05/ stock_broth.html

REFERENCES: https://shawano.extension.wisc.edu/healthyfamilies-communities/wild-game/

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197

CANNING CHICKEN OR RABBIT I’ve included both raw pack and hot pack directions, bone-in or boneless. (This recipe may be used for canning chicken or rabbit.) Pay attention to the processing time that you choose. Bone-in will be different than boneless.

For Raw Pack

Ingredients

• Chicken or rabbit (boneless or bone-in) • Canning salt (optional) • Water or broth Supplies

• • • •

Pressure canner Sharp knife or kitchen shears Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

198

1. Prepare chicken.

(See directions below.)

2. Pack raw chicken into hot jars, leaving 1 1/4” headspace.

3. Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

4. Remove bubbles, wipe the rim clean, and place on seal and ring.

5. Place the jar in the warm canner.

Proceed to fill all jars.

6. Process according to below directions.

For Hot Pack

1. Prepare chicken.

(See directions below.)

2. Simmer chicken until 2/3 cooked.

3. Pack chicken into hot jars, adding boiling water or broth. Leave 1 1/4” headspace.

4. Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

5. Remove bubbles, wipe the rim clean, and place on seal and ring.

6. Place the jar in the warm canner.

Proceed to fill all jars.

7. Process according to below directions.

CANNING MEAT AND MEAT PRODUCTS

Adjustments for Pressure Canner

Processing Times for Bone-In Chicken (Raw Pack or Hot Pack)

Process pints 1 hour 5 minutes or quarts 1 hour 15 minutes, adjusting for altitude.

Processing Times for Boneless Chicken (Raw Pack or Hot Pack)

Process pints 1 hour 15 minutes or quarts 1 hour 30 minutes, adjusting for altitude

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

CANNING MEAT AND MEAT PRODUCTS 199

SHARON’S TIPS FOR CANNING CHICKEN OR RABBIT How to Prepare Chicken for Canning

Some Raw Pack Tips

If you are using freshly butchered meat:

Adding liquid is optional for raw pack.

The Ball Book states to add liquid if desired, but the NCHFP does not add liquid to raw pack. You can use either plain water or broth. Carefully remove air bubbles from the raw pack. It tends to trap air, and you want to get as much out as you can. Also, jar rims can get pretty messy, so be sure you clean them well before adding the lids.

• Chicken should be chilled for 6 to 12 hours before canning.

• Rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed.

Separate pieces at the joints if needed.

De-bone if you prefer. None of the sources I’ve checked mention skinning the chicken pieces, but I don’t care for soggy chicken skins, so I remove mine.

Boneless or Bone-In?

My preference is to do chicken breasts as boneless and leave drumsticks or thighs with the bone. I take the skins off all of these. These directions work for rabbit just the same. Separate meat at the joints.

Raw Pack or Hot Pack?

I used to do all my meat as a raw pack.

However, more recently I’ve been using a hot pack method with chicken. Raw packed meat produces its own broth from the meat. Chicken doesn’t produce as much broth. So if you go raw pack, the liquid will be quite low in the jar. Hot pack chicken has a better quality, in my opinion.

Canning Drumsticks?

For drumsticks, it works well to pack 3 or 4 legs with the meaty sides down.

Then add 2 or 3 with the meaty sides up.

This way, the drumsticks nestle together and fit the jar nicely. The number of drumsticks will vary greatly depending on the size.

Adapted from Resource:

https://nchfp.uga.edu/how/can_05/ chicken_rabbit.html

200 CANNING MEAT AND MEAT PRODUCTS

CANNING MEAT AND MEAT PRODUCTS 201

CANNING CUBED MEAT This canned meat is great for making stews or you can add gravy and serve over mashed potatoes or hot noodles. You’ll need about 2 pounds of meat per a quart jar. These directions are for bear, beef, lamb, pork, veal, and venison.

Ingredients

• Meat • Boiling water or broth (hot pack only) • Canning salt (Optional. Use 1/2 to 1 tsp. per pint or 1–2 tsp. per quart.)

Supplies

4. Remove bubbles, wipe the rim clean, and place on seal and ring.

5. Place the jar in the warm canner.

Proceed to fill all jars.

6. Process according to below directions.

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

For Raw Pack

1. Prepare chicken.

(See directions below.)

2. Pack raw chicken into hot jars, leaving 1 1/4” headspace.

3. Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

202 CANNING MEAT AND MEAT PRODUCTS

For Hot Pack

1. Trim excess fat or gristle from the meat.

2. Slice meat across the grain into 1� thick pieces. Cubes or strips are fine.

3. Add canning salt to each jar.

4. Lightly brown cubed meat.

5. Once heated through, use a slotted spoon to pack meat into hot jars.

6. Distribute meat drippings evenly into all jars.

7. Top off jar with boiling water or liquid, leaving 1� headspace.

8. Remove bubbles, wipe the rim clean, and place on seal and ring.

Proceed to fill all jars.

9. Place the jars in the warm canner.

10. Process according to below directions.

Processing Instructions (Raw Pack or Hot Pack)

Process pints for 1 hour 15 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

CANNING MEAT AND MEAT PRODUCTS 203

SHARON’S TIPS FOR CANNING CUBED MEAT These directions are for bear, beef, lamb, pork, veal, and venison. I’ve personally only canned beef and venison. I would love to process a bear sometime!

Wide Mouth Jars

I recommend using wide mouth jars for meat, because meat tends to leave a residue on the jars. My dishwasher does not remove this residue. The wide mouth design makes cleaning up much easier.

You can also add bouillon to your jars if you like. Be sure it is plain bouillon.

Some varieties that come in pouches are more of a soup base and may have added ingredients.

Managing Gamey Flavors

A small amount of onion or peppers is another popular addition. You can also use tomato juice instead of water with the hot pack.

If you are canning venison or elk, the taste of your meat will depend entirely on how you handle the meat from the time it is killed in the field. Handle it carefully.

Aging and butchering is something everyone has a different opinion on so do your research.

The NCHFP makes the suggestion to soak venison in salt water prior to canning: “Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse.” https://nchfp.uga. edu/how/can_05/strips_cubes_chunks. html. I never do this and I have no issues with flavor. But if you are working with a tough, old bull elk, it might be helpful.

Hot Pack vs. Raw Pack

Hot pack is precooked meat. It will require a liquid. Raw pack is uncooked and does not require extra liquid. The meat will create its own juice Adapted from Resource:

https://nchfp.uga.edu/how/can_05/ strips_cubes_chunks.html https://fyi.extension.wisc.edu/ safefood/2017/10/30/safe-preservingsafe-substitutions-when-canning/ ?ss_redir=1

204 CANNING MEAT AND MEAT PRODUCTS

CANNING MEAT AND MEAT PRODUCTS 205

CANNING FISH These instructions are for canning fish like salmon, blue, mackerel, trout, steelhead, and fatty fish. This is not for smoked fish or for tuna; they will have different instructions.

You’ll need approximately 1 to 1 1/2 pounds of fish for every pint jar.

Ingredients

• Fish • Canning salt (optional) Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool

2. Wash well and cut fish into jar-length pieces.

3. Soak fresh fish in salty brine.

(Optional. Use 1 cup salt to 1 gallon water.)

4. Drain fish for 10 minutes.

5. Pack fish into hot jar, putting skin sides next to glass and leaving 1” headspace.

6. Wipe the rim clean and place on your seal and ring.

7. Place the jar in the warm canner.

Proceed to fill all jars.

8. Process according to below directions.

Processing Instructions (Raw Pack)

Process pints or half pints only for 1 hour and 40 minutes. Adjusting for altitude according to the chart below.

Adjustments for Pressure Canner

Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Clean fish, removing head, tail, fins, and scales. (or purchase precleaned fish)

Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

206 CANNING MEAT AND MEAT PRODUCTS

SHARON’S TIPS FOR CANNING FISH Jar Size

These directions are for half pints or pints.

I’ve found it more convenient to can in half pint jars. If you think about it, the cans of fish you buy in the store are often small. Of course, it all depends on how you use it in recipes. If you want to can fish in quart jars, there are some extra steps that must be taken. I do not cover that in this book. The National Center for Home Food Preservation or the Alaska Extension Service has these instructions.

Prepping the Fish

If you have fresh fish, you’ll need to remove the heads, tails, and scales or just purchase them already prepped. The Ball Blue Book and one extension website suggests soaking your fish in a salty brine for 1 hour. Use 1 cup of salt to 1 gallon of water. This brine firms the flesh of the fish and creates a better result. The NCHFP does not have this step, so it would be optional. If you do not brine, you can add salt to your jars, using 1 tsp. per pint or 1/2 tsp. per half pint.

Smoked Fish or Tuna

Smoked fish, tuna, or any other fatty fish needs to be processed differently than plain, raw fish. In fact, you’ll want to use a different process for smoking your fish in preparation for canning. Once again, I do not cover that in this book.

The National Center for Home Food Preservation has instructions for any fatty fish like tuna or smoked fish.

How Do You Use Canned Fish?

Use home canned fish just like you would commercially canned fish: in sandwiches, salads, salmon patties, etc. Here is how I make salmon patties.

• • • • • • •

1 pint salmon 1 egg 3 Tbsp. some sort of flour 1/8 tsp. onion powder Salt and pepper to taste.

Other seasonings (optional) 3 Tbsp. oil (for frying)

Drain salmon, discard skins and crumble salmon. Add other ingredients. Mix well and hand make into patties. Fry patties in oil of choice until browned. Flip over to brown the other side. Serve with a side veggie and some macaroni and cheese.

Adapted from Resource:

https://nchfp.uga.edu/how/can_05/fish. html Ball Blue Book Guide to Preserving. https://www.canr.msu.edu/news/ preserving_fish_through_canning

CANNING MEAT AND MEAT PRODUCTS 207

CANNING GROUND MEAT When you are canning ground meat, you need to precook the meat so that it will remain loose in the jar. Ground meat can also be shaped into meatballs or patties for your jars. Do not just fill your jar full with ground meat. Precooked loose, meatballs or patties only please.

Ingredients

• Ground beef, pork, elk, or venison • Canning salt • Liquid to pack meat (water, broth, or tomato juice) Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool • Cutting board • Heavy skillet Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Brown meat lightly. Remove excess fat.

2. Or shape into meatballs or patties and lightly brown. Remove excess fat.

3. Add liquid (broth is best!) to almost cover meat.

4. Bring back to a boil.

5. Add canning salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

6. Pack meat mixture into hot jar, leaving 1” headspace.

7. Remove bubbles, wipe the rim clean, and place on seal and ring.

8. Place jar in the warm canner.

Proceed to fill all jars.

9. Process according to below directions.

Processing Instructions (Hot Pack)

Process pints for 1 hour 15 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

208 CANNING MEAT AND MEAT PRODUCTS

SHARON’S TIPS FOR CANNING GROUND MEAT Wide Mouth Jars

I recommend using wide mouth jars for meat, because it tends to leave a residue on the jars. My dishwasher does not remove this residue. The wide mouth makes cleanup much easier.

Additions

You can add beef bouillon to your jars if you like. Be sure it is plain bouillon, as some varieties that come in pouches are more of a soup base and may have added ingredients. Onions or peppers are other popular additions. The liquid can be broth, water, or tomato juice.

Some people like to add ground pork to their venison. Personally, I’ve never done that, but it is an option.

You can also shape your ground meat into patties or meatballs and can it that way.

Simply shape your meat, brown it lightly, and pack it in the jars, adding liquid to the top. This does not mean packing your entire jar with raw meat. There may be density issues if it is packed completely.

The meat must be precooked, whether it is loose, in meatballs, or in patties.

Adapted from Resource:

https://nchfp.uga.edu/how/can_05/ ground_chopped.html https://fyi.extension.wisc.edu/ safefood/2017/10/30/safe-preservingsafe-substitutions-when-canning/ ?ss_redir=1

CANNING MEAT AND MEAT PRODUCTS 209

CANNING SOUP Canning soup at home is a wonderful way to have quick lunches ready! These instructions will help you adapt your favorite soup recipe for canning purposes.

Please look at the notes below to see important safety guidelines.

Ingredients

• Meats (like beef, seafood, poultry, etc.)

• Vegetables & beans • Broth (like chicken broth, beef broth, canned tomatoes, water, etc.)

• Spices & seasonings Supplies

• Pressure canner • Canning jars, seals, and rings • Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full pressure canning instructions.

1. Precook meats by covering with water or broth. Boil until tender.

Remove bones.

2. Precook vegetables according to hot pack instructions for that vegetable.

3. Precook beans by covering with water by several inches. Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain.

4. Combine all solid ingredients with seasonings and your choice of 210

5.

6.

7.

8.

9.

10.

broth, tomatoes, or water. You will need at least 2 times more liquid than solid ingredients.

Bring to a boil for 5 minutes.

Fill jar half of the way with solid ingredients.

Top off jar with broth, leaving 1” headspace.

Remove bubbles, wipe the rim clean, and place on seal and ring.

Place jar in the warm canner.

Proceed to fill all jars.

Process in a pressure canner according to the directions below.

Processing Instructions (Hot Pack)

Process pints for 60 minutes or quarts for 75 minutes, adjusting for altitude.

(If canning with seafood, process pints or quarts for 100 minutes.)

Adjustments for Pressure Canner Dial Gauge

Weighted Gauge

0-1,000 ft

11 pounds

10 pounds

1,001-2,000 ft

11 pounds

15 pounds

2,001-4,000 ft

12 pounds

15 pounds

4,001-6,000 ft

13 pounds

15 pounds

6,001-8,000 ft

14 pounds

15 pounds

Altitude

CANNING MEAT AND MEAT PRODUCTS

SHARON’S TIPS FOR CANNING SOUP Quick Tip Remember, just because you see something canned at the store does not mean you can do it at home.

Commercial processes are completely different than what we can do in our own kitchens. Different equipment and different processes, so it is comparing apples to oranges. You need to work with what we are able to do with home canners.

Important Safety Notes

Do not add noodles, rice, flour, cream, or any dairy or thickeners. All of these can be added when you heat the soup to serve it. The only ingredients you should use are ingredients that are safe to can. That means since cabbage does not have a tested method of canning just by itself, it is not considered an acceptable ingredient. (I know! I hate that!) Sauerkraut is a pickled item, so that is different than canning plain cabbage.

Pureed Soups?

It is not recommended that you can pureed-style soups, so I do not give directions for this. However, what I would do is just can your soup chunky.

When you open the jar to serve it, puree it at that point. Simple solution!

Remember... no creamy style though.

Add the cream when you open the jar.

Seasonings

Remember, some seasonings get strong when canned. For instance, sage is one that is noted for getting too strong. If you use bay leaves in your soup, be sure and remove them before you jar it up. The particular jar that ends up with the leaf will be very strong if you leave it! I keep our seasonings very simple.

Adapted from Resource:

https://nchfp.uga.edu/how/can_04/ soups.html

CANNING MEAT AND MEAT PRODUCTS

211

212

13

END NOTES Thanks

Wow, putting this book together has been a trip. Without the help and encouragement of others, I would have never tried it and I would have missed out on all of the fun!

First, thanks, Mom, for giving me your pressure canner all those years ago. Who knew where that was going to lead, eh?!

Thanks also to my guys. My husband Tim and my 4 sons are who make my gardening and canning possible. They are ones who do all the fence building and rock picking. They also take a big part in the ever-fun task of weed pulling.

Let’s see what else? Bean snapping, corn husking, and cherry pitting. Taste testing, kitchen cleaning and floor sweeping. And thank you, guys, for allowing me the time needed to build this business of mine. I love you more than you know.

Much thanks also to my assistants, Rachel Abernathy and Lou Valdeviezo.

These two ladies keep me on track, sort through my disorganization, finding

images, outlines, and details. So many details come out when these two are asking me questions!

A huge thank you to all the people who visit me at SimplyCanning.com. When I started this site, I had no idea how big it would become or how much fun it would be “meeting” all of you.

Happy canning! And have a great day.

END NOTES 213

WANT TO LEARN MORE? Reading instructions in a book can be helpful when you are learning something new. But the reality is, it’s hard sometimes to envision how things actually work, especially what things are supposed to look and sound like.

Sometimes, you wish you could just see it instead. While I’ve tried to provide lots of pictures, charts, and step-by-step directions in this book to make it easier for you, that only goes so far.

The solution...video-based instruction.

Over the years, I’ve interacted with many people through my website and on social media. I’ve had local friends who have asked me to visit them and teach them canning in their own kitchens! I’d love to do that for others, but of course, I can’t do it for everyone around the world! :) Simply Canning School is my paid, online training program designed to SHOW canning in action. I’ve filmed step-by-step videos straight from my kitchen, just to walk you through entire canning projects. You don’t have to wonder what it looks (or sounds) like!

If you still feel like you need more, please visit me there. The video series might just get you started.

CanningSchool.com

214 END NOTES

What others are saying...

Shannon says: “Hi Sharon - my husband purchased us your Canning Basics videos, and I’ve really been enjoying them.

You’re a great teacher and it’s easy to get excited about all the possibilities since your videos make me feel like I can actually do this thing” Shae says: “I so love your Canning School - especially as a first year canner!

Thank you.”

Pat Brownlee says: “I am so grateful for your encouragement and guidance this past canning season. We are enjoying the beans, tomatoes, jams, sauerkraut, apples, and the soup and stew recipes and all of the other goodies. You are a treasure and I hope to call you a friend.”

MASTER LIST OF SOURCES:

https://extension.umn.edu/

Pomona’s Pectin package directions

https://nchfp.uga.edu/

http://www.wyomingextension.org/

http://extension.usu.edu/

https://extension.oregonstate.edu/

http://winnebago.uwex.edu/

https://extension.colostate.edu/

https://www.canr.msu.edu/

https://shawano.extension.wisc.edu/

https://extension.psu.edu/

https://fyi.extension.wisc.edu/

Ball Low-Sugar Pectin insert

https://www.clemson.edu/

Ball Blue Book Guide to Preserving – June 1, 2004

https://www.cdc.gov/botulism/index.html

END NOTES 215