Canning Foods

$5PB724Canning FoodsFruits Vegetables Pickles Jellies

CONTENTSIntroduction.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Canning Fruits and VegetablesCanning .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Procedure for Canning Fruits.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Altitude Table – Water Bath.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Fruit and Tomato Recipes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Timetable for Fruits and Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Scorecard for Fruits and Tomatoes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Procedure for Canning Vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Operation of Pressure Canner.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Altitude Table – Pressure Canning.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Vegetable Recipes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Timetable for Canning Vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Scorecard for Vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Questions and Answers.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Pickles and RelishesIntroduction .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Types of Pickles and Relishes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Ingredients.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Equipment.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Procedures for Safe Pickling.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Pickle and Relish Recipes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Scorecard for Pickles and Relishes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Pickle Troubles and What Causes Them.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Jams, Jellies and PreservesIntroduction .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Ingredients.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Equipment.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Procedure for Making Jams, Jellies and Preserves. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Jelly Recipes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Jam Recipes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Preserves Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41Fruit Butter Recipes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42Scorecard for Jam, Jelly and Preserves.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Common Problems with Jam, Jelly and Preserves.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44Metric Chart.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44Definition of Preservation Terms .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45Index .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Canning Foods 3INTRODUCTIONPreserving food is more than an art; it is a science. Scientists and home economistshave established that certain procedures are essential for a given food to make it safe, aswell as retain its color, flavor, texture and nutrients. Standard recipes are designed with theseresearch findings in mind and, when carefully followed, insure both a high-quality and asafe product.Food is preserved by using methods that destroy or hinder the growth of microorganisms,such as molds, yeast and bacteria. These organisms may be present in the soil, on thefood, in the air, on equipment or on work surfaces.Yeasts, molds and bacteria must be destroyed during processing to prevent the food fromspoiling. The correct amount of time to process varies with the kind of food. Sufficient heatfor a specified length of time kills microorganisms and insures a safe product. Processingalso helps to secure an airtight seal when using closures containing sealing compound.Preventing enzymatic changes in food is another concern when preserving food.Enzymes are chemical substances found in all animals and plants. These enzymes aid inthe maturing and ripening processes. If not destroyed or inactivated, enzymes cause changesin color, flavor and texture. In the canning process, enzymes are destroyed by heat.

4 Canning FoodsTemperature of Food*For Control of BacteriaDegrees F250240Canning temperatures for low-acid vegetables, meat and poultry in pressure canner.Canning temperature for fruits, tomatoes and pickles in water-bath canner.212Cooking temperatures destroy most bacteria. Time required to kill bacteria decreasesas temperature is increased.165Warming temperatures prevent growth but allow survival of some bacteria.140125Some bacterial growth may occur. Many bacteria survive.Danger Zone. Temperatures in this zone allow rapid growth of bacteria andproduction of toxins by some bacteria. (Do not hold foods in this temperature zonefor more than 2 or 3 hours.)6040320Some growth of food-poisoning bacteria may occur.Cold temperatures permit slow growth of some bacteria that cause spoilage.**Freezing temperatures stop growth of bacteria, but may allow bacteria to survive.(Do not store food above 10 degrees F for more than a few weeks.)Recommended temperature for frozen foods.*USDA Keeping Food Safe to Eat, Home & Garden Bulletin, #182.**Do not store raw meats for more than 5 days or poultry, fish or ground meat for morethan 2 days in the refrigerator.

Canning Foods 5CANNINGCanning is the process of sterilizing and sealing foods in airtight containers to preserve them.To retain nutrients and optimum quality, preserve fruits and vegetables when at their peak offreshness. Clean the food thoroughly before processing. Salt and/or sugar may be added tocanned fruits and vegetables but these ingredients are not essential for a safe product.Selecting EquipmentFor CanningJars: Select standard canningjars. These jars should have the word“Mason” printed somewhere on thejar. In the past, mayonnaise, peanutbutter and pickle jars have beendesigned for commercial use (one-timeuse only) and may not have been heattreated.Unless jars are strong enoughto withstand high temperatures, theymay break when used for canning.However, some commercial companiesare now using jars that are acceptablefor home canning. Just be sure to lookfor the word “Mason” on the jar.Check the mouth of jars for nicksor cracks; defects prevent airtight seals.This is especially important since thesealing compound of the flat metal lidmust stick to the rim of the jar to makethe seal.Lids: Select the two-piece metallid (self-sealing lid). The two-piece lidconsists of a screwband with a flat metallid; the flat metal lid contains the sealingcompound. The closure is screwed onthe jar mouth firmly by hand.When the metal screwband is tight,this lid has enough “give” to let airescape during the processing. Whentaken from the canner, the two-piecelid needs no further tightening.Sometimes the bands on the twopiecemetal lids are loose when the hotjar is removed from the canner. Do notattempt to tighten. Often the lid hasstarted to seal and further tighteningwill break the partial seal. After a hotjar is removed from the canner, sometime may elapse before a “popping”sound is heard. This sound indicatesthe jar has sealed.Follow directions given by themanufacturer concerning the heatingof flat metal lids. Sealing compoundsmay vary in composition and requiredifferent heat treatments.Canners: A boiling waterbathcanner is used for fruits, tomatoesand pickled vegetables. These acidcontainingfoods may be processedsafely in boiling water for a specifiedlength of time, depending on altitude.A pressure canner is used for all meatsand vegetables. To safely process theselow-acid foods, temperatures higherthan boiling are needed: 240 degrees F(116 degrees C). Use pounds pressureas given in the altitude table.

6 Canning Foods

Canning Foods 7Waterbath Canner: Waterbathcanners may be purchased on themarket, or any large container meetingthe requirements of a waterbath cannermay be used. The container must bedeep enough to hold jars placed on arack and allow 2 to 4 inches of waterabove jar tops. A rack with dividers willhold jars in place and prevent themfrom touching each other or the sidesof the canner during processing. Thecontainer must also have a cover.If it is deep enough, a pressure cannermay be used as a waterbath. Coverbut do not fasten. Leave the petcock orvent wide open so that steam escapesand no pressure is built up inside thecanner.Pressure Canner: Pressure cannersare available in different designs,materials and sizes. Directions for useshould accompany each canner. Followthese directions carefully.Methods of Filling JarsSome foods may be placed in containersraw, or they may be preheatedthen packed into the jars hot. Bothmethods have their advantages.Fruits, tomatoes and pickled vegetables are acid foods and are canned in theboiling waterbath canner.Selecting FruitFor best flavor and texture, select fresh, firm, ripe fruit and process as soon aspossible. If fruit must be held a short time before canning, keep in a cool place.Preparing Fruit for Canning.Wash, peel and core fruit. To prevent darkening of light-colored fruits duringpreparation, drop pieces into a water solution containing 3000 milligrams of ascorbicacid (vitamin C)* per gallon. Drain or lift from solution and proceed as directedunder hot or raw pack methods to fill jars. Avoid leaving food in water solution longerthan 20-25 minutes to prevent loss of food value and water-soaking of food.Yield of Canned Fruits from FreshFruits Fresh CannedApplesApricotsCanning Fruits1 bu. (48 lbs.)2½ -3 lbs.1 bu. (50 lbs.)2-2½ lbs.11 qts.1 qt.18-22 qts.1 qt.Hot Pack: Heat food in syrup,juice or water before filling jars. Keepfood at or near boiling temperatureand pack fairly loosely into jars.Raw Pack*: Fill jars with raw foodand cover with boiling hot syrup, juiceor water. Pack raw fruits and vegetablestightly, because they tend to shrinkduring processing. Pack raw corn, limabeans and peas loosely, because theyexpand.* "Raw pack" is the term now used inplace of cold pack.Berries (exceptstrawberries)Cherries (canned,unpitted)PeachesPearsPlumsStrawberries1 crate (24 qts.)1½ -2 lbs. (1-2 qts.)1 bu. (56 lbs.)2-2 ½ lbs.1 bu. (48 lbs.)2-3 lbs.1 bu. (50 lbs.)2-3 lbs.1 bu. (56 lbs.)1½ -2½ lbs.1 crate (24 qts.)1½ -3 lbs.12-18 qts.1 qt.22-32 qts.1 qt.18-24 qts.1 qt.20-25 qts.1 qt.22-30 qts.1 qt.12-16 qts.1 qt.Tomatoes1 bu. (53 lbs.)2½ -3½ lbs.15-20 qts.1 qt.*or use commercial mixture according to manufacturer’s instructions.

8 Canning FoodsCan fruit with or without sweetening.Sugar helps cooked fruit to retainits shape, color and texture. For mostfruits, sugar is combined with liquid(water or juice extracted from fruit) toform a syrup. The syrup may be thin,medium or heavy, depending on thesweetness of the fruit and personalpreference.SweetenersLight-colored corn syrup or mildflavoredhoney may be used to replacehalf of the sugar for canning fruit. Donot use dark sugar or strong-flavoredsyrups, as they may darken or changethe flavor of the fruit.Artificial Sweeteners: Forcorrect amount, substitute sweetenerfor sugar as directed on label. Processartificially sweetened fruit the same asfor sweetened.Without SugarSugar is not an essential ingredientin the canning of fruit; so it may beomitted. Fruit may be satisfactorilycanned in its own juice or in water toresult in a product lower in calories andcost than the sweetened fruit. Processunsweetened fruit the same as thesweetened fruit.To prepare the syrup, select from the following table:Type of syrupLightMediumHeavyAmount ofwater or juice(cups)444Boil sugar and liquid for one minute.Boiling Waterbath(See below)For raw pack, place the filled jarin hot (not boiling) water; bring toboiling. Allow water to cover jars atleast 2 inches.For hot pack, place filled jars inboiling water.Add additional boiling water tocover if necessary to bring water level2 inches over the top of jars. Placelid on waterbath container and bringTop ofjarsAmount ofsugar (cups)113/42Yield(cups)43/4551/3quickly to a rolling boil. Start countingprocessing time when and not beforewater returns to boiling. Adjust heatto maintain a steady boil. When timeis completed, carefully raise the lidaway from the body to allow steam toescape and prevent burns. Immediatelyremove jars from the canner. Let jarscool naturally (avoid drafts) on arack. Do not cover. When jars are atroom temperature, label with name ofproduct and date. Store canned foodsin a cool, dry place.Waterlevel 2"above topof jarsHead SpaceLeave space between the packedfood and the jar lid. This allows for theexpansion of food during processing.At Altitudes:Processing Time for Fruits, Tomatoes and PicklesBoiling WaterbathProcessing Time Depends on Altitude0-1000 ft. 1001-3000 ft. 3001-6000 ft. Above 6000 ft.Use time given for specificrecipe in this publication(see recipes)Add 5 minutes to timegiven for specific recipes.Add 10 minutes to timegiven for specific recipes.Add 15 minutes to timegiven for specific recipes.

Canning Foods 9Recipes for Fruits and TomatoesProcessing times recommended in this publication are correct for much ofthe state except in the high elevations. For these high areas, add processing timeaccording to the table on page 8. Learn the altitude in your area. Consult with yourExtension agent or local district soil conservationist.Preparing and Canning FruitsProcessing times as given in these recipes are for altitudes of 1,000 feet or less. Ifyou live at a higher altitude, add times as given in altitude table on page 8. Consultyour Extension agent or local district conservationist with soil conservation servicefor altitude where you live.Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit Head Space Pint QuartAPPLESPare, core and cut into slices. Drop slices in a solutioncontaining 3000 mg ascorbic acid (vitamin C)* pergallon of water to prevent darkening. Drain.Hot Pack: Boil apple slices 5 minutes in thin syrup orwater. (Refer to syrup chart on page 8.) Adjust jarlids. Process. ½ inch 20 20APPLESAUCESelect apples that mash easily when cooked. Pare,quarter and core. Add only enough water to preventapples from scorching and simmer until fruit is tender.Mash or put fruit through a sieve. Reheat sauce. Packhot. Adjust lids. Process. ¼ inch 15 20APRICOTSFollow method for peaches. Procedure is given onpage 10.BERRIES (except strawberries)Wash berries; lift out of water and drain.Hot Pack: Add ½ cup of sugar to each quart of fruit. Putin covered pan and heat to boiling. Pack hot fruit in jars.Raw Pack: Fill jar with fruit. To insure a full pack, shakejar while filling. Cover fruit with boiling syrup. (Refer tosyrup chart on page 8.)½ inch½ inch15151520*or use commercial mixture according to manufacturer’s instructions.

10 Canning FoodsPreparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8).Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit Head Space Pint QuartCHERRIESWash cherries. Remove pits, if desired.Hot Pack: Add ½ cup sugar per quart of fruit. Add ½cup water per quart of fruit to unpitted cherries. Coverpan. Bring to boil. Pack hot. Adjust lids. Process.Raw Pack: Fill jar with fruit. To insure a full pack, shakejar while filling. Cover with boiling syrup. (Refer to syrupchart on page 8.) Adjust lids. Process.½ inch½ inch15252025PEACHESWash peaches and remove skins. Skins may be removedby peeling, but an easier method is to dip fruit into boilingwater for about one minute, or until skin slips. Coolimmediately in cold water. Drain and remove skins. Dropfruit pieces into a solution containing 2 tablespoons each ofsalt and vinegar per gallon of water. Drain before packing.Hot Pack: Heat peaches through in hot syrup. (A veryjuicy fruit may be heated with sugar only.) Pack hot.Cover with boiling syrup. Adjust lids. Process.Raw Pack: Fill jar with raw fruit. Cover with boiling syrup.(Refer to syrup chart on page 8.) Adjust lids. Process.½ inch½ inch20252530PEARSWash and peel. Cut in halves and core. Follow directionsfor hot pack as recommended for peaches, except boil 5minutes in syrup before filling jars. ½ inch 20 25PLUMSWash fruit. Freestone varieties may be halved and pitted.When canning whole plums, prick skins to preventbursting of fruit.Hot Pack: Heat plums in syrup or juice to boiling. (Avery juicy fruit may be heated with sugar only.) Pack hot.Cover with boiling liquid. Adjust lids. Process.Raw Pack: Fill jar with raw fruit. Cover with boiling syrup.(Refer to syrup chart on page 8.) Adjust lids. Process.½ inch½ inch20202525RHUBARBWash and trim. Cut into ½-inch pieces. Add ½ cup sugarto each quart of fruit. Let stand three to four hours todraw out juice. Heat to boiling. Pack hot. Cover withboiling juice. Adjust lids. Process. ½ inch 15 15

Canning Foods 11Preparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8)Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit Head Space Pint QuartSTRAWBERRIESSelect firm, ripe strawberries. Wash; lift out of water anddrain. Hull (cap) berries and measure.Hot Pack: Carefully mix ½ to 3/4 cup sugar to each quartof berries. Let stand in a cool place for approximately fivehours. Heat at low temperature until berries are hot. Packhot. Adjust lids. Process. ½ inch 15 15TOMATOES – CRUSHED (with no added liquid)Wash tomatoes and dip in boiling water for 30 to 60seconds or until skins split. Then dip in cold water,slip off skins and remove cores. Trim off any bruisedor discolored portions and quarter. Heat one-sixth ofthe quarters quickly in a large pot, crushing them witha spoon as they are added to the pot. This will exudejuice. Continue heating the tomatoes, stirring to preventburning. Once the tomatoes are boiling, gradually addremaining quartered tomatoes, stirring constantly. Theseremaining tomatoes do not need to be crushed. Theywill soften with heating and stirring. Continue until alltomatoes are added. Then boil gently five minutes. Add 2tablespoons bottled lemon juice or ½ teaspoon citric acidto each quart jar. Add 1 teaspoon of salt per quart to thejars, if desired. Fill jars immediately with hot tomatoes,leaving ½ inch headspace. Adjust lids and process in aboiling waterbath – pints 35 minutes; quarts 45 minutes. ½ inch 35 45TOMATOES, WHOLE OR HALVESCanning tomatoes, whole or halves, select tomatoes thatare neither overly ripe or green. Wash gently to avoidbruising. Remove stem ends and trim. Dip in boilingwater for 30 to 60 seconds, then quickly dip in cold water.Slip off skins and remove core. Leave whole or cut in half.Add 2 tablespoons of bottled lemon juice or ½ teaspoonof citric acid to each quart jar. One teaspoon of salt mayalso be added if desired. Heat some quartered tomatoesto obtain juice.Hot Pack: Put whole or halves of tomatoes in a saucepan,completely cover them with tomato juice and boil gentlyfor five minutes. Fill jars with tomatoes, leaving ½ inchheadspace. Adjust lids. Process.Raw Pack: Add 2 tablespoons of bottled lemon juice or½ teaspoon citric acid to each quart jar. One teaspoonsalt may also be added if desired. Fill jars with rawtomatoes. Cover tomatoes with hot juice, leaving ½-inchheadspace. Adjust lids. Process.Note: To pressure can tomatoes, see page 22.½ inch½ inch85858585

12 Canning FoodsPreparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8).Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit Head Space Pint QuartTOMATO JUICESelect firm ripe tomatoes. Do not use tomatoes from deador frost-killed vines. Wash, remove stem ends and trimaway bruised or decayed spots. Work fast – juice is lesslikely to separate if you heat tomatoes immediately aftercutting. To prevent juice from separating, quarter three orfour tomatoes and place in a large kettle. Heat tomatoesto boiling while stirring and crushing them. Keep heathigh under the kettle while adding tomatoes at a rate slowenough to sustain a boiling temperature. Stir and crushtomatoes at frequent intervals. Boil five minutes after alltomatoes have been added; remove kettle from heat. Puttomatoes through sieve or food mill. (If juice separation isnot a concern, simply slice or quarter tomatoes in a largesaucepan. Crush, heat and simmer five minutes beforejuicing.) Add 2 tablespoons bottled lemon juice or ½teaspoon citric acid to each quart jar. Heat juice againto boiling. Fill hot jars with hot juice, leaving ½-inchheadspace. Adjust lids. Process. ½ inch 35 40TOMATO SAUCEWash and trim firm, ripe tomatoes. Cut into pieces.Simmer, stirring frequently until softened. Press througha sieve. Cook pulp until reduced by one-half. Add 2tablespoons bottled lemon juice or ½ teaspoon citric acidto each quart jar. Add ¼ teaspoon salt to each cup. Pourhot sauce into jars. Adjust lids. Process. ½ inch 3540FRUIT JUICESWash, stem, remove pits and crush fruit. Slowly heat tosimmering. Strain through cloth. Add 1 to 2 cups of sugarto each gallon of juice. Adjust lids. Process in boilingwaterbath. ½ inch 10 10GRAPE JUICEWash, remove stems and crush grapes. Add water tocover and heat to boiling. Reduce heat and simmer for 10minutes. Strain through cloth and let stand in refrigeratorfor 24 hours. ( Juice is allowed to stand at refrigeratortemperature for 24 hours and strained to remove tartratecrystals. The crystals are formed from natural substancesin the grapes.) Strain juice again. Add 1 to 2 cups sugarto each gallon of juice. Heat juice to boiling. Fill jars withhot juice. Adjust lids. Process in boiling waterbath. ¼ inch 10 10

Canning Foods 13Time Table for Canning Fruits and TomatoesProcessing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit & Tomatoes Type Pack Pints QuartsApples Hot pack 20 20Applesauce Hot pack 15 20ApricotsHot packRaw pack20252530Berries (except strawberries)Hot packRaw pack15151520CherriesHot packRaw pack20252530PeachesHot packRaw pack20252530Pears Hot pack 20 25PlumsHot packRaw pack20202525Strawberries Hot pack 15 15Tomatoes (whole or halves)Hot packRaw pack85858585Tomatoes – Crushed Hot pack 35 45Tomato Juice Hot pack 35 40Tomato Sauce Hot pack 35 40

14 Canning FoodsScorecard for Judging Canned FruitExcellent Good Fair PoorProductUniformly well-ripened, uniform and appropriate size,no defects, shape well-preserved, fills without crowdingcontainer, evenly distributed in jar.ColorNatural, clear, bright, no artificial coloring orpreservative used.TextureTender, plump, firm, neither overcooked, mushy oruncooked in appearance.SyrupClear, bright, natural color of fruit, no sediment orforeign matter.ContainerStandard canning jar, clear glass, clean, neatly labeled.

Canning Foods 15CANNINGVEGETABLESSelecting Vegetablesfor CanningMost varieties of vegetables grownand harvested for eating purposes aresuitable for canning. Some varieties areselected because they grow well in aparticular area and are family favorites.Only fresh, properly maturedvegetables should be canned. A goodrule to follow is to can them when theyare just right for table use. For uniformproducts, it is wise to sort somevegetables according to size and degreeof maturity.Preparing Vegetablesfor CanningRegardless of which vegetable iscanned, a good rule to follow is “fromgarden to the canner as quickly aspossible.” If the vegetable must be keptlonger, store in the refrigerator or inthe coolest place available.Wash small amounts of vegetablesquickly under running water, orthrough several changes of water. Liftfood out of water each time so dirt willnot collect on food again.Methods of Filling JarsHot Pack Methods: Preheatvegetables in water or steam. Heatsmall amounts, two or three quarts, at atime. Use liquid from vegetables to filljars after packing to conserve nutrients.Add boiling water when there is notenough cooking liquid.Raw Pack Methods: Pack cold,raw vegetables into containers andcover with boiling water. Pack corn,lima beans and peas loosely becausethey expand.HeadspaceLeave space between the packedfood and the jar lid. This space allowsfor the expansion of the food duringprocessing.PressureCannerProcess all vegetablesexcept tomatoesand pickled vegetablesin a pressure canner.Canners are madewith different types ofgauges. Carefully followthe manufacturer’sdirections for use of aspecific canner.1. When preparing a pressure cannerfor processing, add 2 to 3 inchesof boiling water. The amount ofwater to use depends on the shapeand size of the canner.2. Put the rack in the bottom ofcanner; place canner on therange to heat.3. As each jar is filled and lid isadjusted, place the jar on the rackin the canner.4. Leave space between each jar toallow for the circulation of steamaround the jars.5. Adjust the pressure canner lidaccording to the design. Forcanners with petcocks, make surethe petcock is open. Allow steamto escape from the petcock for atleast 10 minutes. This allows airto be pushed from the canner. Airleft in the canner may interferewith a true pressure reading.*6. For a dial gauge canner, close petcockand allow pressure to rise to11 pounds 240 degrees F (116degrees C). Increase poundspressure for elevations over 1000feet. For weighted gauges, usea 10-pound weight and let thesteam build until it escapes fromthe gauge.7. For a dial gauge canner, adjustthe range unit so the gauge willremain on 11 pounds. If pressureis allowed to fluctuate duringprocessing, there may be a loss ofliquid from the jar. For weightedgauges, the gauge should moveand make noise. Adjust heat sothat gauge begins to jiggle or rockas the manufacturer describes.*if weighted gauge is used, allow steam to escape from vent for 10 minutes.

16 Canning Foods8. Start counting time. Consultpages 18-21 for length of timerecommended for the vegetables.9. When the required time is up,turn off the range unit and slidethe canner off. Let the cannercool slowly. Do not hasten thecooling in any way.10. After the gauge has been at 0degrees F for about five minutes,slowly open the petcock. Usuallythere will be some steam escapingfrom the petcock.11. Carefully raise the lid away frombody to prevent getting a burnfrom the escaping steam.12. Remove each hot jar withcanning tongs. If tongs are notavailable, get a heavy towel andplace over jar. Lift out and placethe hot jar on a rack or on cleanpaper, thickly folded, away fromdrafts to cool. After all jars areremoved from the pressure canner,pour out the water remainingin the canner.13. Wash the inside of the cannerand rack with soapy water; rinseand dry.14. Wipe the lid with a soapy cloth,then with a rinsed cloth; dry.15. After the jars have cooled fora day, store them in a cool, dryplace away from bright light.Protect the jars from excessivecold, since food may freeze andbreak the jar.*If weighted gauge is used, allow steamto escape from vent for 10 minutes.Weighted-Gauge Pressure CannerSea level to 1,000 feetAbove 1,000 feetDial-Gauge Pressure CannerGuard Against SpoilageProcess all vegetables, excepttomatoes and pickled vegetables, in apressure canner. When canning is donein a waterbath canner, the temperaturemust reach a boiling point (212 degreesF, 100 degrees C at elevations of1000 feet or less), which is suitable foracid-containing foods such as fruit andtomatoes. Low-acid vegetables requirea higher temperature (240 degrees F,116 degrees C) to destroy spores ofClostridium botulinum.Clostridium botulinum spores arefound in soil, air and on raw foods. Inthis condition they are not dangerousif eaten, as these spores do not growor produce a toxin in the presence ofair. A high-acid medium also hinderstheir growth. But spores of Clostridiumbotulinum, if not destroyed, grow wellwithout air in sealed jars of lowacidfoods. As these spores grow,they produce a very poisonoustoxin. This is the toxin responsiblefor the food-borne illnessknown as botulism.Food inside a pressure cannercan be heated to high enoughAltitude Table for VegetablesPressure Canner (240 degrees F)Pressure Depends on AltitudeWeight to Use10-pound15-poundPressure on DialSea level to 2,000 feet11 pounds2,001 to 4,000 feet 12 pounds4,001 to 6,000 feet 13 pounds6,001 to 8,000 feet 14 poundsNote: For a weighted-gauge canner, use 15 pounds pressure if you live at analtitude above 1,000 feet.temperatures to destroy the spores ofClostridium botulinum.Boil all home-canned, low-acidfood for 15 minutes before tasting. Boilcorn and spinach 20 minutes. Bringfood to a rolling boil and then counttime. This destroys the toxin if anyshould be present.Do not use an oven for canning.Oven canning is dangerous, due tothe possibility of the jars bursting.Also, the temperature of the food injars does not reach the 240 degrees F(116 degrees C) necessary to destroythe spores of Clostridium botulinum.The temperature registered on theoven regulator is not the same as thetemperature inside the jar of food.Keep in Mind theFollowing Steps WhenCanning Vegetables1. Select mature, yet tendervegetables.2. Bring from the garden to thecanner as soon as possible.3. Wash and prepare vegetables.4. Preheat vegetables if hot-packmethod is used.

Canning Foods 175. Pack in standard canning jars;cover with liquid.6. Wipe jar mouth and seal accordingto lid directions.7. Place jar on rack in pressure cannerwith 2 to 3 inches of boiling water.8. Adjust pressure canner lid.9. Let steam escape 10 minutes frompetcock,* then close.10. Start counting time whenpressure gauge registers therecommended pounds pressurefor altitude.11. Use recommended timetable.12. When time is up, slide cannerfrom range unit; let cool.13. About five minutes after gaugehas returned to zero, openpetcock slowly. For weightedgauges, remove the weight fromthe vent part.14. Open lid from opposite side ofthe canner first, then all the way.15. Take out hot jars, one at a time.16. Place on rack to cool – out ofa draft.17. The next day, store canned food ina cool, dark, dry place.* For canners that do not have apetcock, allow steam to escape fromvent for 10 minutes.Although the altitude for much ofTennessee is 1,000 feet or less, manyareas are in the higher elevations.Check with your Extension agent oryour local district conservationist orwith the Soil Conservation Service forthe altitude where you live.Yield of Canned Vegetables from FreshVegetable Fresh CannedAsparagusBeans- Lima, inPodsBeans – SnapBeets, without topsCarrots, withouttopsCorn - Sweet, inhusksOkraPeas – Green, in podPumpkinSpinachSquash – SummerSweet PotatoesTomatoes1 bu. (45 lbs.)4 lbs.1 bu. (32 lbs.)4 - 5 lbs.1 bu. (30 lbs)1½ - 2 lbs.1 bu. (52 lbs)2½ - 3 lbs.1 bu. (50 lbs)2½ - 3 lbs.1 bu. (35 lbs)6-16 ears1 bu. (26 lbs.)1½ lbs.1 bu. (30 lbs.)2 - 2½ lbs.50 lbs.3 lbs.1 bu. (18 lbs.)2 - 3 lbs.1 bu. (40 lbs)2 - 2½ lbs.1 bu. (55 lbs.)2½ - 3 lbs.1 bu. (53 lbs.)2½ - 3 lbs.11 qts.1 qt.6 - 8 qts.1 qt15 - 20 qts.1 qt.17 - 20 qts.1 qt.16 - 20 qts.1 qt.8 - 9 qts.1 qt.17 qts.1 qt.12 - 15 pts.1 pt.15 qts.1 qt.6 - 9 qts.1 qt.16 - 20 qts.1 qt.18 - 22 qts.1 qt.15 - 20 qts.1 qt.

18 Canning FoodsPreparing and Canning VegetablesProcessing times given in these recipes are for 1,000 feet or less. If you live at a higher altitude, increase pressure as given inAltitude Table on page 8. Learn the altitude in your area. Check with your Extension agent or your local district conservationistwith the Soil Conservation Service.Note: For a weighted-gauge canner, use 15 pounds pressure if you live at an altitude above 1,000 feet.*Processing time (min.) pressure canner at 240 degrees F (116 degrees C)10 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable Head Space Pint QuartASPARAGUSWash, trim scales and tough ends. Wash again andcut into 1-inch pieces.Hot Pack: Cover asparagus with boiling water.Boil 2-3 minutes. Pack hot, filling jars loosely. Add½ teaspoon salt to pints; 1 teaspoon salt to quarts.Cover with boiling liquid. Adjust lids. Process.Raw Pack: Pack raw asparagus tightly in jars(do not crush). Add ½ teaspoon salt to pints;1 teaspoon to quarts. Cover with boiling water.Adjust lids. Process.1 inch1 inch30304040BEANS, Fresh LimaSelect young tender beans, shell and wash.Hot Pack: Cover beans with boiling water.Bring to boil. Pack hot, filling jars loosely. Add ½teaspoon salt to pints; 1 teaspoon to quarts. Coverwith boiling water. Adjust lids. Process.Raw Pack: Pack raw beans into jars. Leave 1 inchheadspace for pints; 1½ inch for quarts. Do notpress or shake beans down. Add ½ teaspoon saltto pints; 1 teaspoon to quarts. Cover with boilingwater. Adjust lids. Process.1 inchRefer to recipe40405050BEANS, SnapSelect tender crisp pods. Wash beans, trim endsand break or cut into 1-inch pieces.Hot Pack: Cover beans with boiling water. Boil5 minutes. Pack hot, filling jars loosely. Add ½teaspoon salt to pints; 1 teaspoon to quarts. Coverwith boiling cooking liquid. Adjust lids. Process.Raw Pack: Pack raw beans tightly in jar. Add ½teaspoon salt to pints; 1 teaspoon to quarts. Coverwith boiling water. Adjust lids. Process.1 inch1 inch20202525BEANS, SoyUse green soybeans. Follow directions for limabeans except increase processing time.1 inch5565* Check with your county Extension agent or your local district conservationist with the Soil Conservation Service for altitudewhere you live.

Canning Foods 19Preparing and Canning Vegetables (continued)Processing time (min.) pressure canner at 240 degrees F (116 degrees C)10 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable Head Space Pint QuartBEETSSort for size. Cut off tops, leaving 1 inch ofstem. Leave roots attached. Cover with boilingwater and boil until the skins slip easily (15-25minutes). Skin and trim. Leave small beetswhole. Cut medium and large beets into ½-inchcubes or slices; or halve or quarter.Hot Pack: Pack hot. Add ½ teaspoon salt topints; 1 teaspoon to quarts. Cover with boilingwater. Adjust lids. Process.1 inch3035CARROTSWash and scrape. Slice or dice carrots.Hot Pack: Cover carrots with boiling water.Bring to boil and simmer for five minutes. Packhot. Add ½ teaspoon salt to pints; 1 teaspoonto quarts. Cover with boiling cooking liquid.Adjust lids. Process.Raw Pack: Pack raw carrots tightly into jars.Leave 1 inch headspace. Add ½ teaspoon salt topints; 1 teaspoon to quarts. Cover with boilingwater to ½ inch from top. Adjust lids. Process.1 inchRefer to recipe25253030CORN, Cream StyleSelect tender ears of corn. Husk, remove silkand wash. Cut corn from cob at center of kernel,then scrape cob. Use pint jars only.Hot Pack: To each quart of corn, add 2 cupsof boiling water. Bring to boil. Pack hot. Add ½teaspoon salt to each jar. Adjust lids. Process.Raw Pack: Not Recommended1 inch85Not recommendedCORN, Whole KernelSelect tender ears of corn. Husk, remove silkand wash. Cut corn from cob at 2/3 the depth ofthe kernel. Caution: Do not scrape.Hot Pack: To each quart of corn, add 2 cupsboiling water. Bring to boil and simmer 5minutes. Pack hot. Cover with boiling cookingliquid, leaving 1 inch headspace, or fill jars to 1inch from top with mixture of corn and liquid.Add ½ teaspoon salt to pints; 1 teaspoon toquarts. Adjust lids. Process.Raw Pack: Pack raw corn into jars. Leave1-inch headspace. Do not shake or press down.Add ½ teaspoon salt to pints; 1 teaspoon toquarts. Cover with boiling water to ½ inch fromtop. Adjust lids. Process.1 inchRefer to recipe55558585

20 Canning FoodsPreparing and Canning Vegetables (continued)Processing time (min.) pressure canner at 240 degrees F (116 degrees C)10 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable Head Space Pint QuartOKRASelect tender pods. Wash and trim. Leave podswhole or cut into 1-inch pieces. Cover with hotwater and boil for 2 minutes. Fill jars with okra andcooking liquid. Add ½ teaspoon salt to pints; 1teaspoon to quarts. Adjust lids. Process.1 inch2540PEAS, Fresh BlackeyeShell and wash peas.Hot Pack: Cover peas with boiling water and bringto a rolling boil. Drain. Pack hot. Leave 1¼-inchheadspace in pints; 1½ inches in quarts. Do notshake or press peas down. Add ½ teaspoon saltto pints; 1 teaspoon to quarts. Cover with boilingwater to ½ inch from top. Adjust lids. Process.Raw Pack: Pack raw peas in jars. Leave 1½-inchheadspace in pints; 2 inches in quarts. Do notshake or press peas down. Add ½ teaspoon saltto pints; 1 teaspoon to quarts. Cover with boilingwater to ½ inch from top. Adjust lids. Process.Refer to recipeRefer to recipe40405050PEAS, Fresh GreenShell and wash peas.Hot Pack: Cover peas with boiling water. Bring toboil and boil for 2 minutes. Pack hot peas looselyin jars. Add ½ teaspoon salt to pints; 1 teaspoon toquarts. Cover with boiling cooking liquid. Adjustlids. Process.1 inch4040POTATOES, Cubed or WholeWash, pare and cut into ½-inch cubes or choosesmall potatoes 1 to 2 inches in diameter. Toprevent darkening, dip potatoes in brine(1 teaspoon salt to 1 quart water). Drain. Or usean ascorbic acid solution and drain. Cover withwater and bring to boil. Boil cubes 2 minutes; boilwhole potatoes 10 minutes; drain.Hot Pack: Pack hot. Add ½ teaspoon salt topints; 1 teaspoon to quarts. Cover with freshboiling water. Adjust lids. Process.1 inch3540

Canning Foods 21Preparing and Canning Vegetables (continued)Processing time (min.) pressure canner at 240 degrees F (116 degrees C)0 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable Head Space Pint QuartPUMPKIN, Cubed (do not mash)Wash and cut into sections. Peel, remove seeds andcut into 1-inch cubes. Add water to cover and bringto boil. Boil 2 minutes. Pack hot cubes to ½ inchfrom top. Caution: Do not mash or puree. Add ½teaspoon salt to pints; 1 teaspoon to quarts.Hot Pack: Cover with hot cooking liquid, leaving½-inch space at top of jar. Adjust lids. Process.MIXED VEGETABLES or SOUP MIXYield: about 7 quarts6 cups sliced carrots6 cups, whole kernel sweet corn6 cups cut green beans6 cups shelled lima beans4 cups whole or crushed tomatoes4 cups diced zucchiniRefer to recipe5590Wash and peel carrots, wash again and slice ordice. Husk corn, remove silk and wash. Cut cornfrom cob at 2/3 the depth of the kernel. Wash andtrim green beans. Snap or cut into 1-inch pieces.Shell young, tender lima beans and wash. Trim,and slice or cube zucchini. Combine all vegetablesincluding tomatoes in a large kettle and addenough water to cover pieces. Add 1 teaspoon saltper quart to the jar, if desired. Boil with hot piecesand liquid, leaving 1-inch headspace. Adjust lidsand process.Refer to recipe7590Note: For other vegetable combinations, process thelength of time needed for vegetables requiring thelongest processing time.SPINACH AND OTHER GREENSSelect fresh tender greens. Pick over and washthoroughly, lifting greens out of wash water eachtime. Remove tough stems.Hot Pack: Cover greens with hot water andsimmer in an uncovered pot for about 5 minutesor until greens are wilted. (Or, place 2½ poundsof greens in a cheesecloth bag and steam about10 minutes or until well wilted.) Pack hot greensloosely into jars. Add ¼ teaspoon salt to pints; ½teaspoon to quarts. Cover with fresh boiling water.Adjust lids. Process.1 inch7090

22 Canning FoodsPreparing and Canning Vegetables (continued)Processing time (min.) pressure canner at 240 degrees F (116 degrees C)10 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable Head Space Pint QuartSQUASH, Winter(Acorn, Banana, Buttercup, Butternut, GoldenDelicious or Hubbard)Follow the preparation procedures for cubed pumpkinSWEET POTATOESSort for size and wash. Boil or steam until partiallysoft (15-20 minutes). Skin and cut into uniformpieces. Caution: Do not mash or puree. Fill jarswith hot potatoes. Add ½ teaspoon salt to pints;1 teaspoon salt to quarts. Cover with fresh boilingwater or medium syrup. Adjust lids. Process.1 inch6590TOMATOES (No added liquid)Tomatoes (whole or half) may be canned underpressure. Follow directions for preparation onpage 11. Process.½ inch2525TOMATOES, CRUSHEDFollow directions for preparation on page 11.½ inch1515TOMATO JUICEFollow directions for preparation on page 12.½ inch1515ReprocessingUnsealed JarsIf a lid fails to seal on a jar, removethe lid and check the jar-sealing surfacefor tiny nicks. If necessary, change thejar; add a new, properly prepared lid;and reprocess within 24 hours usingthe same processing time. Headspacein unsealed jars may be adjusted to 1½inches and jars can be frozen instead ofreprocessed. Foods in single unsealedjars can be refrigerated and consumedwithin three days.Storing Canned FoodsPress the center of the lid to be surethe lid is “down,” indicating a tightvacuum seal. Remove screw bandsfrom cooled jars; wash the lid and jarto remove food residue. Label and datethe jars and store them in a clean, cool,dark, dry place. Do not store jars above95 degrees F or near hot pipes, a range,a furnace, in an uninsulated attic or indirect sunlight. Under these conditions,food will lose quality and mayspoil. Dampness may corrode metallids, break seals and allow recontaminationand spoilage. Accidental freezingof canned foods will not cause spoilageunless jars become unsealed. If jarsmust be stored where they may freeze,wrap them in newspapers, place themin heavy cartons and cover with morenewspapers and blankets.

Canning Foods 23Time Table for Canning VegetablesFor altitudes higher than 1000 feet, adjust for altitude (see page 16).AsparagusBeans, LimaBeans, SnapProcessing time (min.) pressure canner at 240° F (116° C)10 pounds pressure for weighted gauge; 11 pounds pressure for dial gaugeVegetable (Low-Acid) Type Pack Pint QuartHot packRaw packHot packRaw packHot packRaw packBeets Hot pack 30 35303040402020404050502525CarrotsHot packRaw pack25253030Corn, Cream StyleHot packRaw pack8595Not recommendedNot recommendedCorn, Whole KernelHot packRaw pack55558585Okra Hot pack 25 40Peas, Fresh, BlackeyeHot packRaw pack40405050Peas, Fresh, Green Hot pack 40 40Pumpkin, Cubed Hot pack 5590Mixed Vegetablesor Soup MixHot packLength of time needed for vegetablerequiring longest processingSpinach & Other Greens Hot pack 70 90Squash, Winter Hot pack 55 90Sweet Potatoes Hot pack 65 90Tomatoes, Whole or HalfHot packRaw pack25252525Tomatoes, Crushed Hot pack 15 15Tomato Juice Hot pack 15 15

24 Canning FoodsScorecard for Judging Canned VegetablesExcellent Good Fair PoorProductUniform size, proper degree of maturity, no defects, shapewell-preserved, container filled but not crowded, evenlydistributed in jar, but not artistically arranged.ColorNatural uniform color, no dark spots.TextureTender, plump, firm – not overcooked.LiquidClear, covers product, not cloudy, no bubbles, nosediment or foreign matter.ContainerStandard canning jar, clear glass, clean, neatly labeled.

Canning Foods 25Questions & AnswersQ. Is it safe to can vegetables withoutusing salt?A. Yes, salt is not a necessary part ofthe canning process.Q. What is the meaning of theterm “process?”A. In canning, “processing” is themethod used in cooking the foodto preserve it. For vegetables, this isdone in a pressure canner. In otherwords, vegetables are put into jarsand processed in a pressure canner.Q. What causes white sediment in thebottom of jars of vegetables?A. The white sediment may be due tominerals in the water, starch in thefood or it may indicate spoilage.If food is soft or liquid is dark andmurky, do not use.Q. What is meant by blanching?A. Food is dipped or plunged into boilingwater or steam for a given lengthof time.Q. What is meant by pre-cooking?A. Food is cooked in a small amount ofwater before it is put into jars.Q. Should all vegetables be blanched orprecooked before processing?A. No, but blanching or pre-cookingserves to set color and shrinkcertain products.Q. Should the water in which foods arepre-cooked be used in packing?A. Yes, if vitamins and minerals are tobe retained.Q. Why do beets lose their color?A. When cut, the red juice bleeds fromthe beet. To prevent this color losswhen canning, pre-cook beets withpart of the stem and all of the rootsleft on.Q. Why do foods darken in the topof jars?A. Liquid did not cover food or foodwas not processed long enough todestroy enzymes.Q. Does it damage vegetables to overprocessthem?A. Over-processing may alter thetexture and flavor of a product,but this will not affect its safety. Ifthere is any doubt about timing,it is better to over-process than tounder-process. Vegetables must beprocessed long enough to destroyspoilage organisms.Q. How long should vegetables stand aftergathering before they are canned?A. The shortest time possible. If vegetablesare to be held over for a timebefore canning, store them in a cool,well-ventilated place. Spread themout carefully or store in refrigerator.Q. Why is there sometimes a loss ofliquid during processing?A. Loss of liquid may be due tofluctuating pressure in the pressurecanner, food packed too tightly injars or lowering pressure too suddenly.Constant pressure should bemaintained during processing time.At the end of processing time, allowpressure to drop to zero naturallyand wait two to five minutes beforeopening the lid.Q. Can fruits be canned without heatingif aspirin is used?A. No. Aspirin cannot be relied on toprevent spoilage or to give satisfactoryproducts. Adequate heattreatment is the only safe procedure.Q. Is it safe to process food in the oven?A. No, oven canning is dangerous. Jarsmay explode. The temperature of thefood in jars during oven processingmay not get high enough to insuredestruction of spoilage bacteria.Q. What causes fruit to float in jars?A. Fruit is lighter than the syrup. Packfruit tightly in jar, but do not crushit. Use a light syrup.Q. Is canned food safe to use when theliquid is cloudy?A. Cloudy liquid may be a sign ofspoilage. Also, it may be caused bystarch from over-ripe vegetables orfrom minerals in the water. If liquidis cloudy, boil the food. Do not tasteor use any that foams during heatingor has an odd odor.Q. When canned fruits are bought inlarge containers, is it safe to canthem in smaller containers?A. Canned fruit may be heated through,packed and processed the samelength of time as recommended forhot packs. Food canned in this waymay be lower quality than if fruit hadbeen canned when fresh.

26 Canning FoodsCanning PicklesAnd RelishesPickles, crisp and spicy, stimulatethe sense of taste and enhance theflavor of bland foods.Pickles and relishes contain smallamounts of nutrients, depending oningredients used in making them. Mostpickle products are low in calories,except for the sweet varieties.Pickling is the process of preservingfoods in brine or vinegar or a combinationof the two.Brine is made by combining saltwith water in proportions to makeeither a weak, medium or strongsolution. In some instances, salt is adddirectly to the food in the dry form andthe brine is formed as juices are drawnout of the food.Vinegar, an acid, acts as a preservativeand contributes flavor differentfrom the flavor produced by lactic acidfermentation that occurs during thebrining process.The method using both salt andvinegar calls for a short brining periodbefore the vinegar is added.Kinds of pickles andrelishes are varied andnumerous. Processingmethods for each shouldbe selected in keeping withthe food to be processedand the desired product.Types of PicklesAnd RelishesBrined pickles gothrough a fermentingprocess for about three tofive weeks. Dilled cucumbersand sauerkraut arein this group. During thiscuring process, color of thecucumber changes from abright green to an olive or yellow green.The interior of the cucumber becomesuniformly translucent and the pickledevelops a desirable flavor. Whenproperly cured, the skin and interior ofpickles are firm and tender. To preventsour, salty, hard, rubbery, shriveled ormushy pickles, carefully follow recommendedfermentation procedures.Quick Process PicklesThis method includes:Pickles that are brined for severalhours, drained and then combinedwith boiling hot vinegar or heated withvinegar and processed.Pickles that are combined with boilinghot vinegar or heated with vinegarto boiling temperature and processedwithout a previous brining period.Fruit Pickles: These pickles areusually made from small wholefruits or fruit chunks and simmeredin a spicy, sweet-sour syrup.Relishes: Relishes aremixtures of choppedfruits or vegetables. Theymay be mild in flavor orhot and spicy.Chutney: A mixture offruits with dates and/orraisins seasoned withspices.SelectionUse only goodqualityfruits andvegetables. Select tendervegetables and fruit.Pears and peaches maybe slightly underripe forpickling. Wax-coated cucumbers(bought from a vegetablecounter) are not suitable for picklingwhole because wax interferes with penetrationof brine. Sort for uniformity ofsize and select the size best suited forthe recipe being followed.Use foods soon after gathering orpurchasing when possible. If fruits andvegetables can not be used immediately,store in the refrigerator or in awell-ventilated, cool place. Discardfruits and vegetables that show anyevidence of mold.IngredientsSalt: Pure, granulated salt is best.This is often sold as pickling or canningsalt. It is sometimes called meatcuringsalt. The non-caking materialadded to iodized and non-iodizedtable salt may make the brine cloudy.The iodine in iodized table salt maycause pickles to darken.Vinegar: Use either cider orwhite distilled vinegar of 5 to 6 percentacidity (50 to 60 grain strength).Cider vinegar, used in most recipes,has a good flavor and aroma, but maydiscolor light foods. Distilled (white)vinegar is often used for onions andcauliflower where clearness of color isdesirable.Spices: Spices add flavor and aromato pickles and both whole and groundspices are used in making them. For bestflavor, always use fresh spices and storeamounts that are not used immediatelyin air-tight containers.

Canning Foods 27Sugar: Use either granulated orbrown sugar, depending on recipe.Water: If hard water is used inbrining, it may interfere with theformation of acid and prevent picklesfrom curing properly. Boil hard waterfor 15 minutes and remove from heat.Cover and let stand for 24 hours.Remove any scum that might haveformed. Slowly pour water fromcontainers so that sediment will not bedisturbed. Discard sediment. Water isnow ready to use.Ingredients Found inOlder RecipesThe following ingredients are stillused in some of the older pickling recipes.These substances are not essentialfor making crisp, colorful pickles ifup-to-date methods and good-qualityingredients are used in making them.Lime: Lime is not essential formaking crisp, firm pickles if good-qualityingredients are used and up-to-datemethods are followed in making them.If recipe calls for lime, use food-gradepickling lime from the grocery store.Do not use agricultural or burnt lime.Alum: Alum is not needed to makepickles crisp and firm if good-qualityingredients are used and up-to-datemethods are followed in making them.It is better not to use alum, but if alumis used, be sure to measure it accurately.This ingredient can be purchasedfrom the grocery store.EquipmentUtensils: For brining, use a cleancrock or stone jar, unchipped enamellinedutensils or a large glass container.To cover vegetables while they are inbrine, use a heavy plate or large glasslid that fits inside the container. Usea filled jar of water to hold the coverdown so the vegetables are kept belowthe surface of the brine. A more recentmethod is to use a water-filled plasticbag, the kind intended for use withfood. The bag covers the container,keeping contents at a correct level sothat a plate is not needed. For heatingpickling liquids, useunchipped enamelware,aluminum, stainless steelor glass. Do not use brass,copper, galvanized oriron utensils. Containersof these metals mayreact with acids or saltsand form undesirablecompounds or cause colorchanges in the pickles. Uselarge wooden or stainlesssteel spoons for stirringpickles.Jars: Use standard canning jarswith the word “Mason” on them.Some food processors are now using“Mason” jars. However, most jars fromcommercially canned food have notbeen heat-treated and may break whensubject to home-canning methods.Pack pickles or relish in jars andcover with liquid. Wipe the jar mouthwith a clean, damp cloth or papertowel. Adjust the lid according to themanufacturer’s directions.Lids: Use the two-piece closure,which has a metal screw band and ametal lid with sealing compound. Themetal screw bands may be re-used, butmetal lids containing sealing compoundmay be used only once.Waterbath Canner: Waterbathcanners may be purchased on themarket, or any large container meetingthe requirements of a waterbath cannermay be used. The container should bedeep enough to hold jars placed ona rack and allow for 2 to 4 inches ofwater above jar tops. A rack with dividerswill hold jars in place and preventthem from touching each other orsides of canner during processing. Thecontainer must also have a cover.Procedures for SafePicklingTo insure a safe and quality product,use fresh fruits and vegetables followingstandardized recipes and processas recommended for theproduct.Filling Jars: Fill jars,leaving headspace at the topof the jar after brine or syruphas covered the pickles.Avoid over-packing jarsso there will be enoughheadspace. Wipe the rim andthreads of jars thoroughly.Small food particles lefton the rim may prevent anairtight seal.Adjusting Caps (Lids): Selectthe two-piece metal lid (a screw bandwith a flat metal lid; the flat metal lidcontains the sealing compound). Theclosure is screwed on the jar mouthfirmly by hand.When metal screwband is tight, thislid has enough “give” to let air escapeduring processing. When taken fromthe canner, the two-piece lid needs nofurther tightening.Sometimes the bands on thetwo-piece metal lids are loose when thehot jars are removed from the canner.DO NOT ATTEMPT TO TIGHTEN.Often the lid has started to seal andfurther tightening will break the partialseal. After a hot jar is removed from thecanner, some time may elapse before a“popping” sound is heard. This soundindicates the jar has sealed. Followdirections of the manufacturer concerningthe heating of the flat metal lids.Heat Treatment: Heating isneeded to destroy microorganismsthat cause spoilage and to inactivateenzymes that may affect flavor, colorand texture. Processing jars of picklesin a boiling waterbath is considered tobe the best way to achieve adequateheat treatment.

28 Canning FoodsThe U.S. Department of Agriculturerecommends the processing of allpickle products in a boiling waterbath.An open-kettle method is not recommended,since there is always danger ofspoilage from microorganisms enteringthe food when it is transferred fromkettle to jar.For safe pickle products made fromlow-acid vegetables, always use vinegarof 5 percent acidity. Certain bacterialspores that are present in air, soil andraw foods grow well in sealed, air-tightjars of low-acid foods. As these spores(Clostridium botulinum) grow, theyproduce a poisonous toxin. The use ofstrong vinegar in combination with theheat treatment prevents the growth ofthese organisms.Pickles and RelishRecipesProcessing times as given in theserecipes are for altitudes of 1,000 feetor less. If you live at a higher altitude,add times as given in Altitude Table onpage 8.As recommended by the UnitedStates Department of Agriculture,processing times in a waterbath cannerare given for all pickle recipes inthis publication.Brined Cucumbers1. Wash cucumbers carefully incold water to remove soil. Cut1/16-inch slice from bottom endand discard. Leave 1/4 inch of stemattached.2. Fill crock or jar with cucumbersto within 3 or 4 inches of the top.3. Cover cucumbers with a 10percent brine made by using ½cup salt to each quart water.4. Place a heavy china or glass plateinside the fermentation container.Plate should be slightlyless than the container opening.Use a weight to hold the platedown and keep the cucumbersat least 1-2 inches under thebrine. A glass jar filled with watermakes a good weight (do not usebrick or cement block). A moredesirable method of coveringcucumbers during fermentationconsists of placing a polyethylenebag filled with 3 quarts of waterand 4½ tablespoons of salt ontop of them. The water-filled bagseals the surface from exposureto air, and prevents the growth ofyeast or molds. It also serves as aweight. For extra protection, thebag with water in it can be placedinside another polyethylenebag. Any bag used should be ofheavyweight, water-tight materialintended for use with foods. Theamount of water in the bag maybe adjusted to give just enoughpressure to keep the fermentingfood covered with brine.5. The next day, in order tomaintain a 10 percent brine solution,add 2 cups salt for each 10pounds of cucumbers. Place salton a plate or a cloth to prevent itssinking and forming too stronga brine on the bottom of thecontainer.6. At the end of the week and eachsucceeding week until cured,place on the plate or cloth ½ cupsalt for 10 pounds of cucumbers.7. Remove scum daily as it forms. Ifscum is left on, it will destroy theacidity of the brine. The acidity isnecessary to prevent spoilage.8. During fermentation, keeppickles in a moderately cool placewith temperature preferablybetween 60 to 70 degrees F. Atlower temperatures, the fermentationproceeds slowly. Above70 degrees F, the fermentationtends to be souring, withoutgas production and poor flavordevelopment.9. Fermentation is completed whenbubbles stop coming to the top.Test bubbles by tapping containeron the side with your hand.As a second test, cut a cucumberin half; if it is the same colorthroughout and has no noticeablerings, fermentation is completed.10. If the cucumbers are to be keptfor some time, place 1 cup salton the plate and at intervals,continue to add a cup of saltuntil the solution will no longerdissolve the new salt. A total ofabout six cups may be needed.Keep the container covered.11. To use these fermented pickles inrecipes, they will generally needto be soaked in water to removethe salt. Several changes of waterduring a 24-hour period is usuallyadequate. Use three or four partsof water to one part fermentedcucumbers for each soaking.Sweet Cucumber PicklesYield: about 4 pints.½ gallon cucumbers (about 3 pounds)6 cups of vinegar3 cups of sugar1 tablespoon pickling spices**Use 1 tablespoon cloves and 1tablespoon ginger root in place of picklingspices, if desired.Remove cucumbers from brineand soak in water to remove salt asdescribed above. Leave small picklingsize cucumbers whole; larger ones maybe cut into pieces.Combine vinegar, sugar and spices(tied loosely in a cheesecloth bag).Bring mixture to boiling point, adddrained cucumbers and boil 2 to 3minutes.Remove spice bag and pour intocontainer. Allow to stand for threedays. Each day, pour off liquid, bring toboiling point and pour over cucumbers.Pack pickles in hot jars. Bring thesame vinegar solution to boiling pointand pour over pickles, leaving ½-inch

Canning Foods 29headspace; adjust lids and processin boiling waterbath at 212degrees F for 15 minutes.Sour Cucumber PicklesUse recipe for SweetCucumber Pickles aboveexcept omit most or all of sugar.Sweet Pickle SticksYield: 7 to 9 pints.8 pounds of 3- to 4-inch picklingcucumbers1/3 cup canning or pickling salt4½ cups sugar3½ cups vinegar (5 percent)2 teaspoons celery seed1 tablespoon whole allspice2 tablespoons mustard seedThese pickles may be canned aseither strips or slices.Wash cucumber and cut off 1/16 ofblossomed end. Slice or cut into strips.Sprinkle with the a cup of salt. Coverwith 2 inches of crushed or cubed ice.Refrigerate 3 to 4 hours. Add more iceas needed. Drain well.Combine sugar, vinegar, celery seed,allspice and mustard seed in a 6-quartkettle. Heat to boiling.Hot Pack: Add cucumbers andheat slowly until vinegar solutionreturns to boil. Stir occasionally tomake sure mixture heats evenly. Fillsterile jars with cucumbers and coverwith vinegar solution leaving ½-inchheadspace. Adjust lids. Process inboiling waterbath canner, either pintsor quarts, for 5 minutes.Raw Pack: Fill jars, leaving ½-inchheadspace. Add hot vinegar solution,leaving ½-inch headspace. Adjust lidsand process in a boiling waterbath, pintsfor 10 minutes; quarts for 15 minutes.Store jars of processed pickles fourto five weeks to develop ideal flavor.Fermented Dill Pickles4 pounds pickling cucumbers, 3½ to 4inches in length2 teaspoons whole mixed picklingspices4 to 5 heads fresh or dry dill weed or 2tablespoons dill seed¼ cup vinegar (5 percent)½ cup pure granulated salt8 cups waterCover cucumbers with cold water.Wash thoroughly, using a vegetablebrush, handling gently to avoid bruising.Take care to remove 1/16 inch off blossomend. Drain on rack or wipe dry.Place half the pickle spices and alayer of dill in a 5-gallon crock or stonejar. Fill with cucumbers to 3 to 4 inchesfrom top of crock. Place a layer of dilland remaining spices over the top ofcucumbers. (Garlic may be added, ifdesired.) Thoroughly mix the vinegar,salt and water and pour over thecucumbers.Cover with a heavy china or glassplate or lid that fits inside the crock.Use a weight to hold the platedown and keep the cucumbers underthe brine. A glass jar filled with watermakes a good weight.* Cover looselywith a clean cloth. Keep pickles atroom temperature and remove scumdaily when formed. Scum may startforming in three to five days. Do notstir pickles, but be sure they are completelycovered with brine. If necessary,make additional brine, using originalproportions specified in recipe.*Processing timesgiven in these recipesare for altitudes of1,000 feet or less. Ifyou live at a higheraltitude, add timesgiven in AltitudeTable on page 8.In about three weeks the cucumberswill have become an olive-green colorand should have a desirable flavor.Any white spots inside the fermentedcucumbers will disappear in processing.Discard if soft or slimy.The original brine is usually cloudyas a result of bacteria and yeast developmentduring the fermentation period.If this cloudiness is objectionable,fresh brine may be used to cover thepickles when packing them into jars. Inmaking fresh brine, use ½ cup salt and4 cups vinegar to 1 gallon of water. Thefermentation brine is generally preferredfor its added flavor. Strain brine, heat toboiling and simmer 5 minutes.Pack the pickles, along with some ofthe dill, into clean, hot quart jars; addgarlic if desired. Avoid too tight a pack.Cover with boiling brine to ½ inchfrom the top of the jar. Adjust jar lids.Process in boiling waterbath cannerfor 15 minutes. Remove jars and setjars upright, several inches apart, on awire rack to cool.*A food quality polyethylene bagfilled with 3 quarts of water and 4½tablespoons of salt also makes a desirablecovering. See step 4 on page 28.Quick Dill PicklesYield: 7 to 9 pints.8 pounds fresh cucumbers, 3 to 5inches in length1¼ cups canning salt (divided)2 gallons water6 cups vinegar (1½ quarts)¼ cup sugar8 cups water (2 quarts)3 tablespoons whole mustard seed(1 teaspoon per pint)2 tablespoons mixed pickling spices1½ teaspoons dill seed per pint** 1½ head of dill per pint may besubstituted for dill seed.

30 Canning FoodsWash and drain cucumbers. Cut off1/16 inch of blossom end and discard.Make a brine of ¾ cup salt and the2 gallons of water and pour overcucumbers. Let stand 12 hours. Drain.Combine vinegar and remaining ½cup of salt, ½ cup sugar, 2 quarts waterand pickling spices (tied in thin whitecloth).Heat mixture to boiling. Packcucumbers into clean hot jars; addmustard and dill seed to each jar. Coverwith boiling vinegar solution to within½ inch of top of jar. Adjust jar lids.Process in boiling waterbath – pints 10minutes; quarts 15 minutes.Dilled Green Beans4 pounds green beans, whole (about4 quarts)Hot red pepper, crushed (¼ teaspoonper pint jar)Whole mustard seed (½ teaspoon perpint jar)Dill seed (½ teaspoon per pint jar)Garlic (1 clove per pint jar)5 cups vinegar5 cups water½ cup saltWash beans thoroughly; drain andcut into lengths to fill pint jars. Packbeans into clean, hot jars; add pepper,mustard seed, dill seed and garlic.Combine vinegar, water and salt;heat to boiling. Pour boiling liquid overbeans, filling to ½ inch from top of jar.Adjust lids.Process in boiling water for 5minutes (start to count processingtime as soon as water in canner returnsto boiling). Remove jars and set jarsupright, several inches apart, on a wirerack to cool.Cauliflower PicklesYield: 5 pints3 quarts cauliflower florets (about 3medium heads)2 cups sliced onion1 cup sweet red pepper strips¼ cup salt2 quarts ice cubes (2 trays)1 quart white vinegar2 cups sugar1 tablespoon mustard seed1 tablespoon celery seed1 teaspoon turmeric1 hot red pepper podWash cauliflower; divide intoflorets. Combine cauliflower, slicedonion and red pepper strips; add salt.Cover with ice and let stand 3 to 4hours. Drain well.Combine remaining ingredients.Bring to a boil. Add vegetables; boil 10minutes or until vegetables are tendercrisp.Remove hot red pepper fromvegetable mixture. Pour hot vegetablesinto hot pint jars. Cover with boilingvinegar mixture to ½ inch from jar top.Cut hot red pepper into five pieces andadd one piece to each jar. Adjust lids.Process in boiling water for 10minutes. Remove jars. Set jars uprighton a wire rack or folded towel to cool,placing them several inches apart.Bread and Butter PicklesYield: 8 pints.4 quarts cucumber, medium size(about 6 pounds), sliced8 cups onions, thinly sliced (about3 pounds)2 large garlic cloves½ cup canning or pickling salt1-2 quarts (2 trays), ice, crushed orcubes4½ cups sugar1½ teaspoons turmeric1½ teaspoons celery seed2 tablespoons mustard seed4 cups vinegar (5 percent)Wash cucumbers thoroughly, usinga vegetable brush; drain on rack. Sliceunpeeled cucumbers into 3/16 inchslices. Add onions and garlic. Addsalt and mix thoroughly. Cover withcrushed ice or ice cubes; refrigerate for3 hours, adding more ice as needed.Drain and remove garlic.Combine sugar, spices and vinegar;heat to boiling and boil 10 minutes.Add cucumbers and onion slicesand heat to boiling. Fill hot jars withslices and cooking syrup. Adjust lids.Process in boiling waterbath canner(212 degrees F) for 10 minutes. Startto count processing time as soon as thewater in canner returns to boiling.Pickled BeetsYield: 6 pints3 quarts beets, sliced (about 7 poundswithout tops)1 tablespoon allspice, whole2 cinnamon sticks2 cups sugar1½ teaspoons salt3½ cups vinegar1½ cups waterWash beets. Leave 2-inch stem andtaproots. Cover with boiling water andcook whole until tender.Drain; peel and slice.Loosely tie allspice and cinnamonsticks in a clean, thin, white cloth.Combine sugar, salt, vinegar andwater, add spice bag. Bring to a boil.Add beets, bring to a boil and boil 5minutes.*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, addtimes given in AltitudeTable on page 8.

Canning Foods 31Remove spice bag. Pack beets intohot pint jars. Cover with hot cookingliquid, filling to ½ inch from top.Adjust jar lids. Process pints or quartsin boiling waterbath for 30 minutes.Set jars upright on a wire rack or foldedtowel to cool, placing them severalinches apart.Pearl Onion PicklesYield: 7 pints.4 quarts small onions1 cup salt2 cups sugar2 tablespoons prepared horseradish*3-4 tablespoons mustard seeds2 quarts vinegar (white vinegar willhelp to retain white color)7 small hot, red peppers7 small bay leaves* 3½ tablespoons of mixed pickling spicesmay be substituted for the horseradishand mustard seed.Select fresh tender onions, coverwith boiling water and let stand for 2minutes. Drain; dip at once into coldwater and peel. Sprinkle onions withsalt and add cold water to cover (about2 quarts water to 1 cup salt). Let standat least 12 hours or overnight. Drain offsalt water; rinse and drain thoroughly.Combine sugar, horseradish, mustardseed and vinegar. Simmer 15 minutes.Pack onions into jars, leaving¼-inch headspace. To each jar, add 1bay leaf and 1 pepper. Pour boiling hotvinegar mixture over onions; adjustlids according to manufacturer’s directions.Process pints for 10 minutes inboiling waterbath.Pickled Okra3 pounds small tender okra½ cup plain salt4 cups vinegar (5 percent)1 tablespoon mustard seed1 cup water6 pods hot pepper6 garlic budsWash okra, pack in hot clean pintjars. Add 1 pepper and 1 garlic bud toeach jar. Heat salt, vinegar, mustardseed and water to boiling. Cover okrawith hot mixture. Adjust lids. Processin boiling waterbath (212 degreesF) for 10 minutes. Remove jars fromcanner.Pickled PeachesYield: 5 quarts.5 quarts peeled peaches6½ cups sugar1 quart cider vinegar1¼ teaspoon mixed pickling spices10 cloves5 small pieces stick cinnamonUse firm, ripe peaches such asHiland, Cardinal, Dixie Red andCornet. Make a syrup of 6½ cups ofsugar and 1 quart of cider vinegar. Heatand add peeled peaches. Let fruit andsyrup simmer for 10 minutes. To eachjar add: ¼ teaspoon of mixed picklingspices, 2 cloves and 1 small piece ofstick cinnamon. Add hot fruit to jar,cover with hot syrup, adjust the lid.Process in boiling waterbath for 25minutes. Let peaches “season” at leastone week; for best flavor, wait 6 weeks.Pickled Pears4 quarts pears2 quarts sugar1 pint water1 quart cider vinegar2½ sticks cinnamon2 tablespoons whole allspiceWash pears, peel, cut in half orquarters and core. Boil pears in acovered vessel in 1 pint of water for 10minutes. Tie spices loosely in a thincloth bag. Combine water that thepears were cooked in, sugar, vinegarand spices and heat to boiling. Pourover pears and let stand overnight ina covered vessel. Drain and boil syrupuntil thick. Add pears and cook untiltender. Do not stir, but keep pearsunder syrup. Pack into hot jars andcover with syrup. Process in a boilingwaterbath canner (212 degrees F) for10 minutes. Yield: about 8 pints. IfKieffer pears are to be used, best resultsare obtained if pears are gathered about2/3 or 3/4 mature. The best stage appearsto be when the green in immature fruitgradually fades and the fruit becomeslighter or slightly yellow. Spread outin a cool (about 60-65 degrees F),dry place for about 2 weeks. The pearwill have a better flavor and texture.Proceed as the recipe directs.Quick Party Pickles1 quart commercial dill pickles1 quart commercial sour picklesDrain pickles and slice (or you maybuy the hamburger dills). Put in 2½quart jar and add alternate layers ofpickles and the following mixture:4 cups of sugar2 tablespoons whole allspice2 or more cloves of garlic, slicedThese pickles will make their ownsyrup. Store in refrigerator.

32 Canning FoodsPickled PeppersYield: about 8 pints.4 quarts pepper, Banana, Hungarian orother10 cups vinegar2 cups waterCut two small slits in each pepperand cover with a salt brine (1½cups salt in 1 gallon water). Let standovernight in a cool place. Drain; rinseand drain. Combine 10 cups of vinegarwith the 2 cups water; bring to boilingtemperature and boil gently for 10 to15 minutes. Pack peppers into hot jars,leaving ½-inch headspace. Cover withthe hot pickling solution. Adjust lidsand process in boiling waterbath – halfpints 10 minutes; pints 10 minutes.Variations: Add to PickledPeppers recipe one or more of thefollowing:• 1 to 2 tablespoons preparedhorseradish• 1 head of dill• 1 to 2 cloves of garlic (removebefore packing into jars)• 2 to 3 tablespoons sugarGreen Tomato PicklesYield: about 9 pints.1 gallon (16 cups) sliced tomatoes2 cups sliced onions¼ cup canning or pickling salt4 cups vinegar (5 percent)3 cups brown sugar1 tablespoon whole cloves1 tablespoon allspice1 tablespoon celery seed1 tablespoon mustard seedSlice tomatoes and onions thin.Sprinkle with ¼ cup salt and let stand4 to 6 hours. Drain; heat and stir sugarinto vinegar until dissolved. Tie cloves,allspice, celery and mustard seed ina cheesecloth or spice bag. Add tovinegar with tomatoes and onions.Bring to boil, reduce heat and simmer30 minutes, stirring as needed toprevent scorching. Tomatoes should betender and transparent when properlycooked. Remove spice bag. Fill jarsand cover with vinegar solution. Leave½-inch headspace. Adjust lids andcover with vinegar solution. Adjustlids and process in boiling waterbathcanner – pints 10 minutes; quarts 15minutes.Corn RelishYield: about 9 pints.10 cups fresh whole kernel corn (16to 20 medium-size ears) or six10-ounce packages of frozen wholekernel corn2½ cups diced sweet red pepper (4 to5 medium)2½ cups diced sweet green pepper (4 to5 medium)2½ cups chopped celery1¼ cups diced onions (8 to 10 small)1¾ cups sugar5 cups vinegar2½ tablespoons canning or pickling salt2 teaspoons dry mustard1 teaspoon turmericFresh corn: Remove husks andsilks. Cook ears of corn in boiling waterfor 5 minutes; remove and plunge intocold water. Drain; cut corn from cob.Do not scrape cob.Frozen corn: Defrost overnightin refrigerator.Combine peppers, celery, onions,sugar, vinegar, salt and celery seed.Cover pan until mixture starts to boil,then boil uncovered for 5 minutes,stirring occasionally. Mix dry mustardand turmeric and blend with liquidfrom boiling mixture; add, with corn,to boiling mixture. Return toboiling and cook for 5 minutes,stirring occasionally.Fill jars loosely withmixture while boiling hot intoclean, hot half pint or pintjars, filling to ½ inch fromtop. Adjust lids. Process inhot waterbath for 15 minutes(start to count processingtime as soon as water in cannerreturns to boiling). Remove jarsand set jars upright, several inchesapart, on a wire rack to cool.Piccalilli or Chow ChowYield: 3 pints.1 quart chopped green tomatoes1 cup chopped red sweet pepper1 cup chopped green pepper1 ½ cup chopped onion5 cups (about 2 pounds) choppedcabbage1/3 cup salt3 cups vinegar2 cups brown sugar, packed2 tablespoons whole mixed picklingspiceCombine vegetables, mix with saltand let stand overnight. Drain andpress in a clean, thin, white cloth toremove all liquid possible.Combine vinegar and sugar. Placespices loosely in a clean cloth; tie witha string. Add to vinegar mixture. Bringto boil.Add vegetables, bring to boil, andboil gently about 30 minutes, or untilmixture is reduced one-half in volume.Remove spice bag. Pack hot relishinto clean, hot pint jars.Fill jars to ½ inch from top.Adjust lids.Process in boiling waterbath for 5minutes.* Remove jars. Set jars uprighton wire rack or folded towel to cool,placing them several inches apart.

Canning Foods 33Tomato Apple Chutney3 quarts tomatoes, pared and chopped3 quarts apples, pared and chopped2 cups raisins, seedless, white2 cups chopped onions1 cup chopped green pepper(2 medium)2 pounds brown sugar1 quart white vinegar4 teaspoons salt1 teaspoon ground ginger¼ cup whole pickling spicesCombine all ingredients except thewhole spices. Tie spices loosely in aclean cloth and add to tomato applemixture. Bring to a boil; cook slowly,stirring frequently until mixture isthickened (about 1 hour). Removespice bag. Pack the boiling hot mixtureinto hot pint jars to within ½ inch fromtop of jars. Adjust lids and process inboiling waterbath for 5 minutes.* Startcounting processing time when waterin canner returns to boiling.SauerkrautYield: about 9 quarts.25 pounds of cabbage¾ cup salt, pure granulated(canning salt)When making kraut in smallerquantities, allow 2 pounds of shreddedcabbage and 4 level teaspoons of saltfor each quart.Remove the outer leaves and anyundesirable portions from the firm, matureheads of cabbage; wash and drain.Cut into halves or quarters; remove thecore. Use a shredder or sharp knife tocut the cabbage into thin shreds, aboutthe thickness of a quarter.In a large container, thoroughlymix 3 tablespoons salt with 5 poundsshredded cabbage. Let the salted cabbagestand for several minutes to wiltslightly. This allows packing withoutexcessive breaking or bruising of theshreds.Pack the salted cabbage firmly andevenly into a large clean crock or jar.Using a wooden spoon or tamper, pressdown firmly until the juice comes to thesurface. Repeat the shredding, saltingand packing of cabbage until the crockis filled within 3 to 4 inches of the top.Juice should cover cabbage. Add boiledand cooled brine if needed (2 tablespoonssalt to one quart of water).Cover cabbage with a clean, thin,white cloth (such as muslin) and tuckthe edges down against the side of thecontainer. Cover with a plate or roundparaffined board that just fits insidethe container so the cabbage is notexposed to the air. Put a weight on topof the cover so the brine comes to thecover but not over it. A glass jar filledwith water makes a good weight.A newer method of covering cabbageduring fermentation consists ofplacing a plastic bag filled with brine(4½ tablespoons of salt to 3 quartsof water) on top of the fermentingcabbage. The brine-filled bag sealsthe surface from exposure to air, andprevents the growth of film yeast ormolds. It also serves as a weight. Forextra protection, the bag with thewater in it can be placed inside anotherplastic bag.Any bag used should be ofheavy-weight, water-tight plastic andintended for use with foods.The amount of water in the plasticbag can be adjusted to give just enoughpressure to keep the fermenting cabbagecovered with brine.*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, addtimes given in AltitudeTable on page 8.Formation of gas bubbles indicatesfermentation is taking place. If jarsare used as weights, check kraut 2 or3 times each week to remove scum ifit forms. A room temperature of 68to 72 degrees F is best for fermentingcabbage. Fermentation is usuallycompleted in 4 to 6 weeks.Hot Pack: Heat kraut and liquidslowly to a boil in a large kettle. Packhot sauerkraut into clean, hot jars andcover with hot juice to ½ inch from topof jar. Adjust jar lids. Process in boilingwaterbath – 10 minutes for pints and15 minutes for quarts.Remove jars. Cool upright.Two-piece lids do not need furthertightening.Watermelon PicklesYield: 4 to 5 pints.3 quarts watermelon rind3/4 cup salt3 quarts water2 trays ice cubes9 cups sugar3 cups vinegar, white3 cups water1 tablespoon whole cloves6 1-inch pieces stick cinnamon1 lemon, thinly sliced, with seed removedPare rind and all pink edges; cutinto 1-inch pieces. Cover with brinemade by mixing the salt with 3 quartsof water. Add ice cubes. Let stand 5 or 6hours.Drain; rinse in cold water. Coverwith cold water and cook untilfork-tender, about 10 minutes (do notovercook). Drain.Combine sugar, vinegar, 3 cupswater and spices (tied in thin whitecloth); boil 5 minutes and pour overrind with spices; add lemon slices. Letstand overnight.Heat rind in syrup to boiling andcook until translucent (about 10minutes). Pack hot pickles loosely intoclean, hot pint jars. Add 1 stick cinnamonfrom spice bag to each jar; cover

34 Canning Foodswith boiling syrup to ½ inch from topof jar. Adjust lids. Process in boilingwaterbath 5 minutes.*Chili SauceYield: 5 pints.2 gallons large ripe tomatoes6 green peppers1½ pints vinegar2 tablespoons cinnamon1 tablespoon mustard6 large onions1 cup brown sugar2½ tablespoons salt1 tablespoon ginger2-3 teaspoons nutmegPeel, core and slice tomatoes. Chopthe onions and peppers. Put into a largekettle. Add other ingredients. Cook ontop of the range, stirring frequently,until sauce reaches the consistency ofketchup (about 4 hours). Fill pint jarswith hot sauce. Leave ½-inch headspace.Process in a boiling waterbathcanner for 15 minutes.Tomato CatsupYield: 3 pints.1 gallon chopped ripe tomatoes,(peeled)2 medium onions, chopped1 cup chopped red peppers2 tablespoons salt4 tablespoons sugar1 tablespoon mustard, powdered1 teaspoon whole allspice1 teaspoon whole cloves3 2-inch sticks cinnamon2 cups vinegarCooked chopped vegetables untiltender; about 30 minutes. Press througha fine sieve. Add spice, tied in a bag, tothe pulp and heat slowly.Cook 1½ hours, or until slightlythick. Remove spice bag. Add vinegarand cook until desired thickness. Pourinto hot pint jars. Leave ½-inch headspace.Process in a boiling waterbathcanner (212 degrees F) for 15 minutes.Onion Pepper Relish6-8 large onions, finely chopped(1 quart)4-5 medium sweet red peppers, finelychopped (1 pint)4-5 medium green peppers, finelychopped (1 pint)1 cup sugar1 quart vinegar4 teaspoon saltCombine all ingredients and bringto a boil. Cook until thickened and reducedabout one-half in volume (about45 minutes), stirring occasionally.Pack the boiling hot relish intoclean, hot pint jars to ½ inch from topof jar, adjust lids. Process in boilingwaterbath for 10 minutes (start tocount processing time when water incanner returns to boiling).*Remove jars and set upright, severalinches apart, on a wire rack to cool.Bread and Butter PickledSquashYield: about 7 pints.1 gallon (4¼ pounds) sliced squash(yellow) or zucchini2 green bell peppers, diced5 medium onions, diced½ cup salt5 cups vinegar4½ cups sugar1 teaspoon ground mustard1½ teaspoons turmeric1 teaspoon celery seed20 whole cloves*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, addtimes given in AltitudeTable on page 8.Cut squash into ¼-inch slices andcombine with peppers and onions.Cover with ½ cup salt; let stand 3hours. Drain.Mix vinegar with sugar and spices;heat mixture to boiling temperature.Fill pint jars with squash and coverwith boiling vinegar solution. Leave½-inch headspace.Adjust lids; place in boilingwaterbath and hold 10 minutes.* Begincounting time as soon as all jars are inboiling waterbath.Hot Squash RelishYield: about 7 pints.4 pounds (7 quarts) diced squash2 cups diced green bell peppers1 large bunch celery (1 quart) diced1 cup diced onion1½ cups sugar4 cups vinegar2 tablespoons salt2 teaspoons celery seed3 hot peppers, medium size*2 tablespoons powdered mustard1 teaspoon turmeric*One-fourth to one-half teaspoon crushedred peppers to each pint of vegetables maybe substituted for hot peppers. Start withone-fourth teaspoon and add as desired.Prepare vegetables, discardingleaves from celery.Combine peppers, celery and onionwith vinegar, sugar, salt, celery seed and3 pods of hot pepper.** Heat mixtureto boiling and boil 5 minutes. Stir insquash, mustard and turmeric. Return

Canning Foods 35to boiling and boil 5 minutes.Spoon into clean pint jars; adjustlids. Place jars in boiling water to cover,boil 15 minutes. Begin counting time assoon as all jars are in boiling waterbath.**Add 2 pods of hot pepper, heat mixture,taste for hotness and add the third pod ofpepper if desired.Sweet Squash RelishFollow recipe for making hot relish,but decrease amount of hot pepper.Use about ½ to 1 pod of hot pepper, orjust enough to give desired flavor.Fresh Pack Pickle SquashYield: about 6 pints.5 pounds (11/8 gallon) squash1/3 cup salt1 cup water4 cups vinegarCut squash into ¼-inch slices;combine with salt. Let stand for 1hour; drain. Pack drained squash intojars. Mix vinegar with water; heat toboiling temperature. Cover squashwith the boiling vinegar solution.Adjust lids; process pint jars inboiling waterbath for 5 minutes.Start to count processing time assoon as the water in canner returns toboiling temperature.Variation: To vinegar and watersolution, add 2 cups sugar and heatto boiling temperature. Proceed asgiven above.No-Sugar-AddedPickled ProductsNo-Sugar-Added SweetCucumber SlicesYield: about 4 or 5 pint jars.31/2 pounds of pickling cucumbersboiling water to cover slicedcucumbers4 cups cider vinegar (5 percent)3 cups Splenda ®1 tablespoon canning salt1 cup water1 tablespoon mustard seed1 tablespoon allspice1 tablespoon celery seed4 one-inch cinnamon sticksWash and rinse pint canning jars;keep hot until ready to use. Prepare lidsaccording to manufacturer's directions.Wash cucumbers. Slice 1/16 inch offthe blossom ends and discard. Slicecucumbers into 1/4 inch thick slices. Pourboiling water over the cucumber slicesand let stand 5 to 10 minutes. Drainoff the hot water and pour cold waterover the cucumbers. Let cold waterrun continuously over the cucumberslices, or change water frequently untilcucumbers are cooled. Drain slices well.Mix vinegar, 1 cup water, Splenda ®and all spices in a 10-quart Dutchoven or stockpot. Bring to a boil. Adddrained cucumber slices carefully tothe boiling liquid. Return to a boil.Place one cinnamon stick in eachjar, if desired. With a slotted spoon, fillhot pickle slices into clean, hot pintjars, leaving 1/2 inch at top to allow forheadspace. Cover with boiling hotpickling brine with 1/2 inch headspace.Remove air bubbles and adjust headspaceif needed. Wipe rims of jars witha dampened clean paper towel; applytwo-piece metal canning lids. Process ina boiling water canner for 10 minutes.

36 Canning FoodsScorecard for Judging Pickles, Catsup, Chow-Chow and RelishPicklesCatsupChow-Chowand RelishExcellent Good FairNeedsImprovingColorNatural exceptfor spices – noartificial colorDeep tomatoredNatural exceptfor spice – noartificial colorFlavorPleasing – inkeeping withingredientsusedPleasing – inkeeping withingredients usedPleasing – inkeeping withingredients usedTextureCrisp andtenderSmooth andthickVegetables cutfine and fairlyuniformContainerStandardMason jar –clean and neatlylabeledStandardMason jar –clean and neatlylabeledStandardMason jar –clean and neatlylabeled

Canning Foods 37Problem CauseSoft slippery picklesPickle Troubles and What Causes Them• failure to remove 1/16 inch of blossom• cucumbers exposed above the brine• vinegar or brine too weak• precooked at too high temperature (overcooked)Shriveled picklesHollow pickles• salt solution too strong• too much sugar• vinegar solution too strong• faulty development of the cucumber• excessive delay in placing cucumbers in brineEffect of scum• spoilage from top layer of cucumbers or cabbage will occur unless the scum (yeasts, molds andbacteria) is frequently removed• scum may also weaken the acidity of the brine and cause spoilageBlack spotsDarkened pickles• iodine in the salt• iron in the water• use of hard water• using ground spices• leaving spices in the jar• storing pickles in a light place – especially peaches

38 Canning FoodsJAMS, JELLIES ANDPRESERVESJams, jellies and preserves aresimilar in that they all contain sugarand fruit or fruit juice.Jam is made from crushed fruit andis less firm than jelly.Jelly is a clear, tender gel madefrom fruit juice, yet firm enough tohold its shape when cut.Preserves are small whole fruit orlarge pieces of fruit in a thick syrup.IngredientsTo make a jellied fruit product, fourbasic ingredients are needed:Fruit furnishes flavor, color and partor all of the acid and pectin necessaryfor successful gels. Apples, crab apples,blackberries, grapes and plums, whenslightly underripe, contain enoughpectin, acid and flavor for successfuljelly making. These fruits may be combinedwith fruits that contain smalleramounts of pectin and acid.Pectin occurs naturally in fruit; somefruits have enough to make high-qualityproducts. Other fruits require addedpectin for making jellies. Commercialfruit pectins made from apples or citrusfruits are available in liquid or powderform and may be used with any fruit.The use of commercial pectin* shortensthe cooking time, permits use of fullyripe fruit and insures a greater yieldfrom a given amount of fruit.Acid is higher in underripe thanin fully ripe fruits and is necessary forflavor and for gel formation. Lemonjuice is frequently added to fruits thatare low in acid.Sugar helps in forming a gel, aids infirming fruit, acts as a preservative andgives flavor. Use either bean or cane sugarunless the recipe specifies other kinds.*To make jams, jellies or preserves usingcommercial pectin, follow the recipesthat are included with the pectin.Remaking Soft JellyTo remake soft jellies withoutadded pectin, add 2 tablespoonsbottled lemon juice for each quart ofjelly. Heat to boiling and boil for 3 to4 minutes.RecipesRecipes in this publicationcontain proportions of ingredientssuitable for making jams, jellies andpreserves without the addition ofcommercial pectin.EquipmentSelect a large kettle, allow enoughspace for fruit or juice to bubble whenboiling. Use standard measuring cupsand spoons.When making jelly, a cheesecloth orjelly bag will be needed to strain juice.Other equipment should include along-handled spoon, ladle, paring knife,jelly or candy thermometer and bowls.ContainersUse standard canning jars as containersfor jams, jellies and preserves.Seal only with lids.Wash glasses, jars and lids inwarm soapy water and rinse. Sterilizejelly containers in boiling water for10 minutes. To seal with lids, followmanufacturer’s instructions for preparingthe flat metal lid that is held in placeby a screw band.Processing Jams, Jelliesand Preserves in aWaterbathTo prevent mold growth and tomake a firm seal, process all jams, jelliesand preserves in a boiling waterbath.Follow directions for use of canner onpages 7 and 8.ParaffinSealing with paraffin is no longerrecommended.Selecting Fruitfor Jelly MakingSelect about one-fourth underripefruit and three-fourths ripe fruit. Whenall fruit is fully ripe, for best results,use a commercial pectin and followmanufacturer’s directions.

Canning Foods 39Extracting JuiceWash fruits in cold water, liftingthem out of water after each washing.Do not leave fruit standing in water.Discard damaged parts; remove stemsand blossom ends. Cut large fruits intopieces. Crush berries and grapes.Pour hot fruit into a damp jellybag or one made from unbleachedmuslin, or two layers of closely wovencheesecloth. For clear jelly, allow juiceto drip through without pressing, butfor a greater yield, press or twist bagto extract juice. Straining the juiceextracted by pressing or twisting willhelp to clarify it. Strain through muslinor cheesecloth.Fruits Ranked as to Acidand/or Pectin ContentHigh Acid – High PectinFruits: Fruits containing sufficientacid and pectin for making jelliedproducts include:• Apples, tart varieties• Gooseberries• Blackberries, tart or underripe• Grapefruit• Crab apples• Lemons• Cranberries• Plums, sour varieties• Currants• Grapes, sour varietiesHigh Pectin – Low AcidFruits: Fruits containing sufficientpectin but low in acid:• Apples, sweet varieties• QuincesHigh Acid – Low PectinFruits: Fruit containing sufficientacid but low in pectin:• Apricots• Strawberries• Peaches, sour• RhubarbJelliesGeneral Directions forMaking Jelly1. Measure juice and sugar into alarge container, large enough toprevent jelly from boiling over.Better results will be obtained ifjelly is made in small quantities –about 3 to 4 cups of juice.2. Place on hot unit and quicklybring to a rolling boil.3. Test doneness. If a thermometeris used, bulb of the candythermometer should be coveredwith the jelly mixture but mustnot touch bottom of the kettle.Gel stage is reached at about 8degrees F (4 degrees C) abovethe boiling point of water. Inmost areas of Tennessee, thiswould be 220 degrees F (104degrees C).*If a spoon or sheet test is used, dipspoon into the boiling jelly mixture.Raise spoon 10 to 12 inches above thekettle and turn spoon until syrup runsoff the side. If two drops form and dripoff the spoon, syrup is near gel state.When the two drops flow together andfall off spoon as one sheet, the jellyshould be done.Another suitable home methodis to pour a small amount of boilingjelly syrup on a cold dish and put intothe refrigerator for a few minutes. Ifmixture gels, jelly should be done.At higher elevations, gel stage maybe reached at a lower temperaturethan 220 degrees F (212 degrees F + 8degrees F), since moisture evaporatesat boiling temperature even if boilingtemperatures are lower than 212degrees F. For example, at an altitudeof 2000 feet, gel stage may be reachedat 216 degrees F, and at 3000 feet, 214degrees F.Apple Jelly(without added pectin)Yield: 3 to 4 half pints.4 cups apple juice (about 3 poundsapples and 3 cups of water)2 tablespoons strained lemon juice, ifdesired3 cups sugarTo prepare juice: Select about onefourthunderripe and three-fourthsfully ripe tart apples. Sort, wash andremove stem and blossom ends. Donot pare or core. Cut apples into smallpieces. Add water, cover and bring toboil on high heat. Reduce heat andsimmer for 20 to 25 minutes, or untilapples are soft. Extract juice.To make jelly: Measure apple juiceinto a kettle. Add lemon juice andsugar; stir well. Boil over high heat to8 degrees F (4 degrees C) aboveboiling point* of water or until jellymixture sheets from a spoon.Remove from heat; skim off foamquickly. Pour jelly immediately intohot containers. Adjust lids. Process inboiling waterbath for 5 minutes.Blackberry Jelly(without added pectin)Yield: 3 to 4 pints.4 cups blackberry juice(about 2½ quarts blackberries, ¾cup water)3 cups sugarTo prepare juice: select about onefourthunderripe and three-fourthsripe berries. Sort and wash; removeany stems or caps. Crush berries, addwater, cover and bring to a boil on highheat. Reduce heat and simmer for 5minutes. Extract juice.To make jelly: Measure juiceinto a kettle. Add sugar and stir well.Boil over high heat to 8 degrees F (4degrees C) above boiling point* ofwater or until jelly mixture sheets froma spoon.*The boiling point of water in most areas of Tennessee is 212 degrees F (100 degrees C).

40 Canning FoodsRemove from heat; skim off foamquickly. Pour jelly immediately intocontainers. Adjust lids and process inboiling waterbath for 5 minutes.Dewberry JellyFollow directions for makingblackberry jelly.Crab Apple JellyYield: 5 half pints.4 cups crab apple juice (about 3pounds crab apples, 3 cups water)4 cups sugarTo prepare juice: Select firm, crispcrab apples, about one-fourth underripe,the rest fully ripe. Sort, wash andremove stem and blossom ends; donot pare or core. Cut apples into smallpieces. Add water, cover and bring toboil on high heat. Reduce heat andsimmer for 20 to 25 minutes, or untilcrab apples are soft. Extract juice.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point* of water or untiljelly mixture sheets from a spoon.Remove from heat; skim off foamquickly. Pour jelly immediately into hotcontainers. Adjust lids and process inboiling waterbath for 5 minutes.Grape JellyYield: 3 to 4 half pints.4 cups grape juice (about 3½ poundsConcord grapes, ½ cup water)3 cups sugarTo prepare juice: Select aboutone-fourth underripe and three-fourthsfully ripe grapes. Sort, wash and removegrapes from stems. Crush grapes,add water, cover and bring to boil onhigh heat. Reduce heat and simmer for10 minutes. Extract juice.To prevent formation of tartratecrystals in the jelly, let juice stand ina cool place overnight, then strainthrough two thicknesses of dampcheesecloth to remove crystals thathave formed.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point* of water or untiljelly mixture sheets from a spoon.Remove from heat; skim off foamquickly. Pour jelly immediately into hotcontainers. Adjust lids and process inboiling waterbath for 5 minutes.Plum JellyYield: 3 to 4 pints.4 cups plum juice (about 3½ poundsplums and 1½ cups water)3 cups sugarTo prepare juice: Select aboutone-fourth underripe and three-fourthsfully ripe plums. Sort, wash and cutinto pieces; do not peel or pit. Crushthe fruit, add water, cover and bring toa boil on high heat. Reduce heat andsimmer for 15 to 20 minutes, or untilfruit is soft. Extract juice.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point of water or untilmixture sheets from a spoon. Removefrom heat, skim off foam quickly. Pourjelly immediately into hot containers.Adjust lids and process in boilingwaterbath for 5 minutes.*The boiling pointof water in mostareas of Tennesseeis 212 degrees F(100 degrees C).JamsTo distribute fruit through syrupin the finished product, stir mixturegently at frequent intervals, oftenremoving it from the heat. This helpsprevent fruit from rising to the top.In testing jams for doneness, cookmixture to a temperature of 9 degrees F(4 degrees C) above the boiling point*of water. Or, use the refrigerator testsuggested for jelly on page 38. Whenjam has partially thickened, allow foradditional thickening as it cools.Blackberry Jam4 cups crushed blackberries4 cups of sugarTo prepare fruit: Sort and wash berries;remove any stems and caps. Crushberries.To make jam: Measure crushedblackberries into a kettle. Add sugarand stir well. Boil rapidly, stirring constantlyor until mixture thickens.Remove from heat; skim and stiralternately for 5 minutes. Pour intohot jars; adjust lids. Process in boilingwaterbath 5 minutes. Yield: 4 to 5 halfpintjars.Peach JamYield: 4 to 5 half-pint jars.4 cups crushed peaches (tart variety)3¼ cups sugarCombine crushed fruit and sugar.Heat slowly in a heavy saucepan untilboiling. Boil rapidly until thickened,about 15 minutes. Stir frequently duringcooking to prevent sticking. Pourhot jam into hot jars; adjust lids andprocess into boiling waterbath – pints:10 minutes; quarts:10 minutes.

Canning Foods 41Plum Peach Jam(without added pectin)Yield: 9 half-pint jars.5 cups red plums (about 3 pounds)4 cups peaches (about 3 pounds)8 cups sugar1 lemon (sliced very thin)To prepare fruit: sort and washfruit. Peel and pit peaches; pit plums.Cut fruit into small pieces.To make jam: Measure the preparedfruit into a kettle. Add sugar and slicedlemon; stir well. Boil rapidly, stirringconstantly, until mixture thickens.Remove from heat; skim and stiralternately for 5 minutes. Fill hot jars.Adjust lids and process in boilingwaterbath for 5 minutes.Strawberry JamYield: 4 to 5 half-pint jars.4 cups crushed strawberries (about2 quarts)4 cups sugarTo prepare fruit: Sort and washstrawberries; remove stems and caps.Crush the berries.To make jam: Measure crushedstrawberries into a kettle. Add sugarand stir well. Boil rapidly, stirringconstantly, or until mixture thickens.Remove from heat; skim and stiralternately for 5 minutes. Pour into hotjars. Adjust lids and process in boilingwaterbath 5 minutes.*If you live at analtitude above 1,000feet, processing timesfor these recipes aregiven in the AltitudeTable on page 8.Select firm ripe fruit of uniformsize and shape. Or, cut large fruit intouniform pieces. During cooking, stirfruit mixture gently and constantly toprevent sticking to pan.In testing preserves for doneness, use thesame methods given for jams, page 40.Cherry PreservesYield: 6 half-pint jars.1½ quarts pitted cherries5½ cups sugar1 cup waterTo prepare fruit: Wash, sort and pitcherries.To make preserves: Dissolve thesugar in water; bring to boil. Add cherriesand boil, stirring gently until fruitis translucent and syrup is thick.Remove from heat. Fill hot jars;adjust lids and process in boilingwaterbath for 5 minutes.Peach or Pear PreservesPrepare fruit, cutting into uniformpieces. Use 1 pound of prepared fruitto ¾ pound sugar. Combine sugar withenough water to make a thin syrup.Add 1 lemon, thinly sliced, to fruitmixture if desired. Follow directionsfor making strawberry preserves.Damson Plum PreservesYield: 6 half-pint jars.1½ quarts prepared Damson plums(about 3 pounds)5½ cups sugar1 cup waterPreservesTo prepare fruit: Sort and washplums; remove pits with pitting spoon,leaving plums whole.To make preserves: Dissolve thesugar in the water and bring to boiling.Add plums and boil, stirring gentlyuntil the fruit is translucent and thesyrup is thick.Remove preserves from the heatand pour at once into hot jars. Adjustlids and process in boiling waterbathfor 5 minutes.Strawberry PreservesYield: 4 half-pint jars.6 cups prepared strawberries (about 2quarts berries)4½ cups sugarTo prepare fruit: Select large, firm,tart strawberries. Wash and drain;remove caps.To make preserves: Combineprepared fruit and sugar in alternatelayers and let stand for 8 to 10 hours,or overnight, in the refrigerator orother cool place.Heat the fruit mixture to boiling,stirring gently. Boil rapidly, stirring asneeded to prevent sticking. Cook untilthe syrup is somewhat thick (about 15or 20 minutes).Removes preserves from heat andskim. Pour into hot jars; adjust lids andprocess in boiling waterbath for5 minutes.

42 Canning FoodsProcessing Times for Jams, Jellies and PreservesBoiling Water BathProcessing Time Depends on AltitudeProcessing times recommended in this publication are correct for much of thestate except in high elevations. For these high areas, add processing time given in theAltitude Table below. Learn the altitude in your area. Consult with your Extensionagent or local district soil conservationist.At Altitudes:0-1000 ft. 1001-6000 ft. Above 6000Use time given forspecific recipe in thispublication(see recipes)Add 5 minutesto time given forspecific recipes.Add 10 minutesto time given forspecific recipes.Uncooked JamsBlackberry or StrawberryJam – UncookedYield: 5 to 6 half-pint jars.2 cups crushed strawberries orblackberries4 cups sugar1 package powdered pectin1 cup waterSort, wash and drain berries.Remove caps and crush.Mix sugar and berries in a largebowl; let stand for 20 minutes. Stiroccasionally.Dissolve pectin in water and bringto a rolling boil. Boil 1 minute. Add hotsolution to berry and sugar mixture;stir until thoroughly mixed.Pour jam into freezer containers orjars to ½ inch from top of container.Cover and let stand at room temperaturefor 24 hours. Store in refrigerator orfreezer. If jam separates, stir to blend. Ifjam is too soft, heat to boiling temperature.Jam will thicken on cooling.Uncooked jam may be held in therefrigerator for 3 weeks and in thefreezer for a year.Uncooked jam held at roomtemperature will become moldy orferment.Fruit ButtersFruit butters are made by cookingthe pulp of fruit, usually with sugar andspices, until thick and smooth but softenough to spread.Apple ButterWash fruit, remove stems andblossom ends and cut in quarters. Addone third to one half as much water*as fruit. Cook apples until soft. Putthrough a colander, food mill or sieve.Combine pulp with sugar, using 2cups pulp to 1 cup sugar. Add spices asdesired. Cook mixture slowly, stirringfrequently until thick – about 1 to 1½hours.Pour hot butter into hot jars, leaving½-inch headspace. Adjust caps andprocess in boiling waterbath – pints 10minutes; quarts 10 minutes. If you liveat an altitude above 1,000 feet, checkthe Altitude Table above.Peach ButterWash peaches, scald, peel, pit andslice. Cook in own juice or add justenough water to prevent sticking.Follow recipe for making applebutter, but cook mixture for about 30minutes or until thick.Pear ButterFollow recipe for preparing applebutter.*Sweet cidermay be used inplace of water ifdesired.

Canning Foods 43Scorecard for Judging Jellies, Jams, Preserves & Fruit ButtersJellies Jams Preserves Butters Excellent Good FairNeedsImprovingColorClear,translucent,natural colorof fruit juiceNaturalcolor offruit –somewhatdarker thanpreservesTranslucentjelly withwhole orlarge piecesof fruit –natural colorNaturalcolor offruit exceptspicesFlavorNatural forproductdelicateflavorRich flavornatural forproductRich flavornatural forproductNatural forproduct andspicesTextureTender, cutseasily, holdsshape – nottough orstickyTender,thickconsistency,fruituniformlydistributedTender,thickconsistency;fruituniformlydistributedSmooth,mediumthickContainerJelly glassesor canningjars, cleanand neatlylabeledStandardMasonjar – cleanand neatlylabeledStandardMasonjar – cleanand neatlylabeledStandardMasonjar – cleanand neatlylabeled

44 Canning FoodsCommon Problems with Jam, Jelly and PreservesProblemJelly soft, does not hold shapeWeeping of jelly (syneresis)Fermentation of jelly (syneresis)Jelly too firmTough jellyCause• too much juice in proportion to sugar• juice low in acid• insufficient cooking time• juice mixture contains too much acid• storage place too warm• not enough sugar in proportion to ice• improper seal (not airtight)• too much pectin• overcooking• not enough sugar in proportion to juice resulting in overcookingMold on jam or jelly• improper seal allows mold to enter containerCrystals in jelly• too much sugar for amount of juice• too little cooking after adding sugar• jelly exposed to air – causing formation of crystals on top due to evaporation of liquid• crystals on grape jelly may be tartrate crystals (see page 40)Cloudy jellyExcessive shrinking of preserves• improper extraction of juice – pressing juice from fruit instead of letting it drip• using green fruit (underripe) in preparing juice• syrup too heavy for fruit used – juice drawn out of fruit much faster than syrupenters fruitMetric Conversion Tableto change: to: multiply by:ounces (oz.)pounds (lbs.)teaspoonstablespoonsfluid ouncescupspints (pt.)quarts (qt.)gallons (gal.)grams (g)kilograms (kg)milliliters (ml)milliliters (ml)milliliters (ml)liters (1)liters (1)liters (1)liters (1)Temperature280.45515300.240.470.953.8Fahrenheittemperature (F)Celsiustemperature (C)5/9 aftersubtracting 32

Canning Foods 45Definition of Preservation TermsBacteriaMicroorganisms (invisible to naked eye) are always present in the air, soil and water.BlanchingHeating a food in boiling water or steam a given length of time.BriningClostridium botulinumEnzymesFermentationA curing process using salt. For pickles or kraut, salt is combined with the raw foodand cured (fermented) for about three to five weeks.A spore-forming bacterium that is capable of producing a poisonous toxin undercertain conditions if the spore is not destroyed. These bacteria do not grow inair. High acid content of foods also deters their growth. But these bacteria, if notdestroyed, grow well in closed jars of low-acid foods.Enzymes are chemical substances found in all animals and plants. Enzymes in foodshelp them grow and mature. After maturity, continued activity of enzymes cause lossof flavor and color if they are not destroyed or inactivated.See brining.MicroorganismsOrganisms invisible without the use of a microscope.MoldsA microorganism – fungi that form filaments and if not controlled, cause foodspoilage.Pickling 1. Fermenting food in a salt brine. An acid (lactic acid) is formed during thefermenting or brining process.2. Using vinegar, (acetic acid) to make food high in acid.Pressure cannerA large kettle with a lid designed to hold steam in the kettle. The lid is also equippedwith a gauge for controlling pounds of pressure. All low-acid foods such as meat andvegetables are processed in a pressure canner.ProcessingThe heating of food to destroy spoilage organisms.Waterbath cannerYeastAny large metal container may be used if it is deep enough for water to cover thetops of jars as much as 2 to 4 inches and boil freely. A rack is needed to hold jars offthe bottom of the canner to allow water to circulate under them. The canner mustalso have a cover or lid. All acid foods such as fruits and pickles are processed in awaterbath canner.A microorganism – a very small plant that if not controlled may cause food spoilage.

46 Canning FoodsIndexACID FOODS 4, 7ALTITUDE TABLES 8, 16ALUM 27ANSWERS TO CANNINGQUESTIONSFruits and Tomatoes 7Jams, Jellies, Preserves 44Pickles 37Vegetables 17APPLESApple Butter 42Apple Jelly 39Applesauce 9Crab Apple Jelly 40APRICOTSCanned 9ASPARAGUSCanned 18BACTERIADefinition 45Clostridium botulinum 16, 28, 45BEANSDilled Green Beans 30Limas, Canned 18Snap, Canned 18Soy 18BEETSCanned 19Pickled 30BERRIESCanned 7, 9, 13Jam 40-42Jelly 39, 40Preserves 41BLACKBERRIESCanned 7, 9, 13Jam 40Jelly 39Uncooked Jam 42BLANCHING 25, 45BLUEBERRIESCanned 7, 9, 13BOILINGWATERBATH 5, 7, 8, 27, 38, 45BOTULISM 16, 28, 45BREAD AND BUTTERPICKLED CUCUMBERS 30BREAD AND BUTTERPICKLED SQUASH 34CANNING JARS 5, 27, 36CANNINGAltitude Changes 8, 16Fruit and Tomatoes 9-12General Instructions 5, 7Methods 7Vegetables 15With Artificial Sweeteners 8With Salt 18-22Without Salt 25With Sugar 8Without Sugar 8CANNING TIME CHARTSFruits and Tomatoes 13Vegetables 23CARROTSCanned 19CATSUP AND SAUCES 34CHERRIESCanned 10, 13Preserves 41CHILI SAUCE 26, 34CHOW-CHOW (PICCALILLI) 32CHUTNEYTomato Apple 33CLOSTRIDIUM BOTULINUM 16,28, 45CORNCream Style, Canned 19, 23Relish 32Whole Kernel, Canned 19, 23CRAB APPLE JELLY 40CUCUMBER PICKLES 26-37DEWBERRIESCanned 7, 9, 13Jelly 40DILL PICKLES 29, 30ENZYMES 3, 45EQUIPMENT AND UTENSILS 5,7, 27, 38FERMENTATION 28, 33, 45FRUIT JARS 5FRUIT JUICES 12FRUITSApproximate Yields 7Canned 7-13Pickled 31Scorecard 14

Canning Foods 47GRAPEJuice 12Jelly 40GREENSCanned 17,21, 23GREEN TOMATO PICKLES 32HONEY (as a sweetener) 8HOT PACK 7JAMS 40-42JAR LIDS 5JELLIES 38-40Remaking Soft Jelly 38JUICE EXTRACTION 38KALE (Spinach and Other Greens)17, 21, 23KETCHUP (see also CATSUP) 34LIME 27LOW-ACID FOODS 4, 5, 16MELONSWatermelon Pickles 33METHODS OF CANNING 7METRIC CONVERSION TABLE 44MOLDS 3, 38, 45MUSTARD GREENS (Spinach andOther Greens) 17, 21, 23NO-SUGAR ADDED PICKLEDPRODUCTSNo-Sugar Added Sweet CucumberSlices 35OKRAPickled 31ONIONSPickled 31PEACHESButter 42Canned 12Jam 40, 41Pickled 31Preserves 41PEARSButter 42Canned 10Pickled 31Preserves 41PEASBlackeye, canned 20Fresh, green, canned 20PECTIN 38, 39PEPPERSPickled 32In Relish 32, 34PICKLES AND RELISHES 26Scorecard 36PICKLE TROUBLES AND WHATCAUSES THEM 37PLUMSCanned 7, 10, 13Damson Preserves 41Jelly 40Jam 41POTATOESSweet, Canned 22, 23White or Irish, Canned 20PREPARING FOOD FORCANNING 9, 15PRESERVES 41PROCESSING EQUIPMENTBoiling Waterbath Canner 5, 7, 8,27, 38, 45Pressure Canner 5, 7, 15, 25, 45PROCESSING TIME CHARTSFruit 13Vegetables 23PUMPKINCanned 21, 23QUICK DILL PICKLE 29QUICK PARTY PICKLE 31RASPBERRIESCanned 7, 9, 13RELISHESCorn 32Hot Onion Pepper 34Scorecard 36Squash 34REPROCESSING 22RHUBARB 10SALT 25, 26SAUERKRAUT 33SEALING JARS 5, 27SYRUPS FOR CANNING FRUIT 8SOUPS 21SPINACH 17, 21, 23SQUASHCanned 22Bread and Butter Pickled 34Fresh Pack Pickled 35Relish 34STEAM PRESSURE CANNER 3, 15,16, 45STORING 17, 22STRAWBERRIESCanned 11Jam 41Preserves 41Uncooked Jam 42

48 Canning FoodsSUGARCanning Without 8In Pickle and Relish recipes 27SWEET PICKLE STICKS 29TABLESAltitude Charts 8, 16Yield from Fresh Fruit 7Yield from Fresh Vegetables 17Syrup for Canning 8SCORECARDSFruits 14Pickles and Relishes 36Jams, Jellies and Preserves 43Vegetables 24TERMS 45TESTSFor jelly 39TOMATOESCanned 8, 11, 22, 23Catsup 34Chili Sauce 34Green Tomato Pickles 32Juice 12, 13, 22, 23Sauce 12TURNIP GREENS (Spinach andother greens) 17, 21, 23VEGETABLESApproximate Yields 17Canned 15-23Pickled 26VINEGAR 26WATERBATH CANNER 5, 7, 8, 27,38, 45WATERMELONPickled Rind 33YEASTS 3, 45