Canning Recipes

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Apple Butter

16 c thick apple pulp
1 c vinegar
8 c sugar
4 tsp cinnamon

Core and slice apples but do not peel. Add only enough water to cook apples until soft. Press through fine seive and measure. Combine all ingredients. Cook until miture remains in a smooth mass when a little is cooled. This will require about 1 1/2 hours boiling. During cooking stir frequently to prevent burning. Pour into sterilized jars and seal while hot.

Dill Sweet Pickles

1 qt. vinegar
1 qt. water
1 c. sugar
1/2 c. canning salt
1/4 tsp. alum (put on top of pickles)
1 slice onion
1/2 carrot, cut lengthwise
Garlic (if wanted)
Dill (top and bottom jar)

Boil together vinegar, water, sugar and salt. Pour over pickles while hot. Do not pack jars too full. Put jars in canner. Bring to boil 1 minute. Let cool in water. They seal well. Very good keepers!

Crispy Sweet Pickles

25 to 30 sm cucumbers
2 c lime (calcium hydroxide)
2 gallons water
2 qt vinegar
8 c sugar
2 tsp whole cloves
1 tsp salt

Slice cucumbers about 1/8 inch thick. Dissolve lime in water and cover cucumber slices. Let stand 24 hours. Rinse well. Let stand 3 hours in clear water. Drain. Mix well the vinegar, sugar, cloves and salt and pour over cucumbers. Let stand overnight. In the morning, bring to a boil and boil 35 to 40 minutes. Fill sterilized jars to within 1/2 inch of top with cucumbers and syrup. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 10 pints.

Mixed Vegetables

6 cup sliced carrots
6 cup cut whole-kernel sweet corn
6 cup cut green beans
6 cup shelled lima beans
4 cup whole or crushed tomatoes
4 cup diced zucchini

Optional mix--You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans, Italian beans or tomatoes. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Mixed Vegetables in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Mixed Vegetables in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.

Mushrooms

Quantity: An average of 14-1/2 pounds is neeed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints--an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommedations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.


Canning Potatoes (Sweet, Pieces Or Whole)

Potatoes, Sweet--Pieces or Whole

It is not recommended to dry pack sweet potatoes.

Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts--an average of 2- 1/2 pounds per quart.

Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest.

Procedure: Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 and Table 2.

Table 1. Recommended process time for Sweet Potatoes in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Sweet Potatoes in a weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb

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