Canning Recipes

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Canning Eggplant

Hot Pack

Wash and peel, then slice or cube. To draw out the bitter juice, line a colander with eggplant, sprinkle with salt, put over that another layer of eggplant, then salt, and so on. Let stand 1 hour. Then press the eggplant against the sides of the colander before taking out and rinsing off well.
Boil in fresh water for 5 minutes. Drain, reserving liquid. Pack into jars and cover with hot liquid, leaving 1 inch at top.

30 minutes for pint jars and 40 minutes for quart jars. Use 10 pounds pressure except for high altitude, adjust to your altitude.

Freezing Eggplant

Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.

Water blanch 4 minutes in 1 gallon of boiling water containing cup lemon juice.

Cool, drain and package, leaving -inch head space. Seal and freeze.

For Frying
Pack the drained slices with freezer wrap between slices. Seal and freeze.

Pickled Eggplant

3-6 Fresh firm eggplants
2 lbs salt
1/2 gal. good strong dark red wine vinegar.
Olive Oil
Crushed Red Pepper

Peel eggplant. Slice lengthwise about 1/4" thick. Layer slices in deep flat container salting heavily between each layer. Cover with flat plates to prevent slices from floating. A dark brown "brine" will be drawn from the eggplant by the salt. Let stand for 24 hours.
Place eggplant in press and squeeze out as much brine as possible. Slices should be aproximately 1/8 t 1/16" thick after pressing.
Prepare a 50 percent solution of vinegar and water. Bring to boil. Place pressed slices in solution and cover with plates to keep submerged. Let stand for 24 hours.
Press slices again.
After final pressing, layer slices in canning jars.
About every second or third layer sprinkle some chopped garlic, crushed red pepper, oregano, olive oil and wine vinegar. Fill jar in this manner until 2/3 to 3/4 full. Top off with olive oil and spices. Eggplant will swell in time to fill the jar.

Serve this with cold antipasto, cheeses, roasted peppers and the like. One of our favorite uses of this was garnishing sandwiches of roast pork or pork loin, even turkey sandwiches are given quite a different zing with this addition.

Berries - Whole

For blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries:

Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts--an average of 1-3/4 pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil syrup if desired. Add 1/2 cup syrup (medium syrup - 5 1/4 cups water to 2 1/4 cups sugar for 9 pint or 4 quart load, 8 1/4 cups water to 3 3/4 cups sugar for 7 quart load), juice or water to each clean jar.

Hot pack--For blueberries, currants, elderberries, gooseberries, and huckleberries, heat berries in boiling water for 30 seconds and drain. Fill hot jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack--Fill hot jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace.

Adjust lids and process.

Recommended Process Times For Berries Whole
In A Boiling-Water Canner
Style of packJar sizeProcess time0-1,000 ft. 1001-3000 ft. 3,001-6,000 ft. over 6001 ft.
Hot Pints at 15 min 20 min 20 min 25 min
Hot Quarts at 15 min 20 min 20 min 25 min
Raw Pints at 15 min 20 min 20 min 25 min
Raw Quarts at 20 min 25 min 30 min 35 min

Recommended Process Times For Berries Whole
Pressure Canner
Style of PackJar SizeProcess Time0-1,000 ft. Over 1001 ft.
Hot Pints 8 min 5 lb. 10 lb.
Hot Quarts 8 min 5 lb. 10 lb.
Raw Pints 8 min 5 lb. 10 lb.
Raw Quarts 10 min 5 lb. 10 lb.

Recommended Process Times For Berries Whole
Pressure Canner
Dial Gauge
Style of packJar sizeProcess time0-2,000 ft. 2,001-4,000 ft.4,001-6,000 ft.6,001-8,000 ft.
Hot Pints 8 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 8 min. 6 lb. 7 lb. 8 lb. 9 lb.
Raw Pints 8 min. 6 lb. 7 lb. 8 lb. 9 lb.
Raw Quarts 10 min. 6 lb. 7 lb. 8 lb. 9 lb.

Canning Hot Peppers

2 cup hot peppers, any kind
1 olive oil, extra virgin
1 garlic clove, chopped (opt)
6 drops lemon juice (opt)

Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers.

Clam Chowder for Canning

1/2 lb salted port, diced
1 cup onions, chopped
3 quart to 4 qts. clams w/juice, cleaned, and chopped
2 quart potatoes, pared, diced, (about 8 medium size)
2 quart boiling water
salt and pepper to taste

Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure.
Yield: About 10 pints
NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2 tsp thyme, 1/2 cup chopped celery, and 2 cups cooked tomatoes to Clam Chowder before canning.
For New England Chowder.....add 2 Tbs butter and 2 cups milk to each pint Clam Chowder before heating for serving.
From the Ball Blue Book of Canning. Copyright @1974 Ball Corporation

Canning Pecans

Heat pecans in oven at 300 to 325°F until they feel hot, not so much as they loose any oil. Put in hot, dry, sterile jars. Seal and process. --Water Bath Method:--
Place in 2 inches of boiling water and process for 30 minutes. --Pressure cooker method:--
Place in 2 inches of water, leave weight off as steam escapes for 7 to 10 minutes. Put on weight at 5 pound and process for 3 minutes. Let pressure drop normally and remove jars.

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