The Complete Guide to Home Canning At least 30 million ing either in a boiling waterbath each year and replace if they read canner or a steam pressure canner. high by more than one pound at 5, Americans rush out each The type of canner you use depends 10, or 15 pounds of pressure. Low summer to beat in flation on the kind of food you’re canning. readings cause over-processing and For fruits, tomatoes, and pickled veg - may indicate the gauge is inaccurate. with a garden hoe and etables, use a boiling water bath can - Make sure your canner is clean. a jar lid . ner. These foods contain enough acid Wash it if you have not used it for to be processed safely in boiling some time, but don’t put the cover Many of these gardeners have pro - water. in water. Wipe the lid with a clean, damp cloth and dry it well. duced some prize-winning blisters Thermometer and backaches. They have reached a A canning thermometer is an essen - Water Bath Canners low level of despair with jelly that tial piece of equipment. This will Water bath canners for canning didn’t gel, pickles that didn’t pickle, help you monitor the temperatures fruits and other high-acid content and preserves that didn’t preserve. needed in home canning. A ther - foods are available to buy. However, Other gardeners, though, have found mometer that has clear markings you can use any big, metal container they had a hidden talent for a “green and will clip to the side is a good as long as it is deep enough for the thumb.” They have showered friends investment. water to be from 2 inches to 4 inches and loved ones with fresh-from-the- over the tops of jars and still boil Important Temperatures to Know garden produce and take-home pres - freely. The canner must have a tight- ents. They have packed their Boiling (Roll/Hard Boiling) 212 ºF/100 ºC fitting cover and a wire or wooden pantries with home-preserved fruits Slow Boil 205 ºF/96 ºC Simmer rack. If the rack has dividers, the jars and vegetables. 185 ºF to 200 ºF/85 ºC to 93.5 ºC will not touch each other or fall Home canning gives a great feel - Poach 160 ºF to 180 ºF/71 ºC to 82 ºC against the sides of the canner dur - ing of pride and accomplishment. It Hot Water 130 ºF to 135 ºF/54.5 ºC to 57 ºC ing processing. brings family members together in Be sure all glass canning jars and Warm Water 115 ºF to 120 ºF/46 ºC to 49 ºC creative activity. It provides security closures are in perfect condition. in having food within an arm’s Tepid Water 85 ºF to 105 ºF/25.5 ºC to 40.5 ºC Discard those with cracks, chips, reach. It offers a supply of food pre - Steam Pressure Canners dents, or rust; such defects prevent pared according to family prefer - For common vegetables (except airtight seals. When you’re buying ences and special dietary needs. tomatoes), use a steam pressure can - lids, be sure to buy the ones that fit For these reasons and others, the ner. Processing these low-acid foods your jars – wide-mouth or regular. United States Department of Agri - safely in a reasonable length of time Wash the glass jars, lids, and bands culture and the Mississippi State takes a temperature higher than a in hot, soapy water and rinse well. University Extension Service have boiling water bath. Newly purchased metal lids with provided consumers with instruc - Before you use a steam pressure sealing compound on them may tions and tips for best preserving the canner, be sure to check all parts for need boiling or dipping in boiling garden’s bounty. In this publication safe operation during canning. Be - water for a few minutes. you will find the latest information fore and during the canning season, on home canning techniques for clean the “petcock” (small valve used fruits, vegetables, jelly, jam, pre - GENERAL to lower pressure) and safety-valve serves, pickles, and relishes. INSTRUCTIONS openings by drawing a string or nar - row strip of cloth through them. The golden rule of home canning is: EQUIPMENT Also have the pressure gauge Spoilage and botulism are always checked for accuracy to be sure your The quality of the foods threats to home canning. To produce processing temperature is high preserved will be only as good home canned foods that are safe to enough to keep the food from spoil - “ eat, always use the right equipment. ing. (If you don’t know how to check as the quality of the foods When you desire to can fruits and your pressure gauge, ask your when they were fresh . vegetables, heat them at a tempera - county Extension office.) If you have ture high enough and long enough a weighted gauge on your pressure You should use only fresh, fir”m to destroy spoilage organisms and canner, clean it thoroughly. Check fruits and young, tender vegetables stop enzyme action. Do this process - dial gauges for accuracy before use for preserving. Can them as soon as

2 possible after harvest to retain their With only a few exceptions, leave When the water in the canner freshness. If you must hold them, some space between the packed food comes to a rolling boil, start to count keep them in a cool, airy place. If and the closure. The amount of processing time. Boil gently and you buy fruits and vegetables to can, space to allow at the top of the jar steadily for time recommended for try to get them from a nearby garden varies with the food being preserved. the food you are canning. Add boil - or orchard. The common self-sealing lid con - ing water during processing if Sort all fruits and vegetables for sists of a flat metal lid held in place needed to keep the jars covered. Re - size and ripeness so they will cook by a metal screw band during pro - move jars from the canner immedi - evenly. Wash produce thoroughly, cessing. Gaskets in unused lids work ately when the processing time is up. even if it is to be peeled. Dirt con - well for at least 5 years from date of Pressure Canner. For processing tains some of the hardest bacteria to manufacture. If unused lids are vegetables in a steam pressure can - kill. Wash small lots at a time under older than 5 years, they may not ner, follow the manufacturer’s direc - running water. Lift the food out of seal. Wipe the jar rim clean after the tions for the canner you are using. the water each time so dirt that has food is packed. Put on the lid with However, there are some general been washed off won’t get back on the sealing compound next to the rules for using any steam-pressure the food. Rinse the pan thoroughly glass. canner: between washings. Don’t let fruits • Put from 2 inches to 3 inches or vegetables soak; they may lose of boiling water in the bottom their flavor and food value. Handle Metal screw band of the canner, depending on them gently to avoid bruising. the size and shape of canner. Raw Pack. For raw-pack canning, Metal lid • Set filled glass jars in a rack in with sealing pack cold raw fruits or vegetables compound the canner so that steam can tightly into the container and cover Seals here flow around each one. If you them with boiling water, hot syrup, stack two layers of jars, stagger or juice. Tight packing is necessary the second layer and use a rack because the foods shrink during pro - between the layers. cessing. A few foods, like corn, lima • Fasten the canner cover beans, and peas, should be packed securely so that no steam can loosely because they expand. escape except through the vent (petcock or weighted gauge Hot Pack. Pack hot food fairly Screw the metal band down opening). loosely. It should be at or near boil - tightly by hand. When the band is ing temperature when you pack it. tight, the lid has enough “give” to • Watch until steam pours To use any hot pack method, preheat let air escape during processing. Do steadily through the vent. Let the food in syrup, water, extracted not tighten it again when you take it escape for 10 minutes or more to drive all air from the juice, or steam before packing. Pre - the jar from the canner. heat tomatoes without added liquid canner. Then close the petcock You may reuse screw bands that or put on the weighted gauge. and pack in the juice that cooks out. are in good condition, but metal lids After packing, cover other foods with sealing compound are for one- • Let the pressure rise to 10 pounds (240 ºF). The moment with one of the liquids mentioned. time use. Remove bands as soon as this pressure is reached, start The “cooking liquid” is recom - the jars are cool. mended for packing most vegetables counting processing time. Water Bath. To process fruits, Keep pressure constant by because it may contain minerals and tomatoes, and pickled vegetables in a vitamins dissolved out of the food. regulating heat under the boiling water bath, put the filled canner. Do not lower the Boiling water is recommended when glass jars into the canner containing pressure by opening the the cooking liquid is dark, gritty, hot or boiling water. For raw pack in petcock. Keep drafts from strong-flavored, or not enough. glass jars, have the water in the can - blowing on the canner. There should be enough syrup, ner hot but not boiling. For hot pack, • When processing time is up, water, or juice to fill in around the have the water boiling. remove the canner from the solid food in the container and to Add boiling water if needed to bring heat immediately. cover it. Food at the top of the con - the water an inch or two over the tainer tends to darken if not covered • Let the canner stand until the tops of the jars. Don’t pour boiling pressure is zero. Never try to with liquid. It takes from ½ to 1 ½ water directly on glass jars. Put the rush the cooling by pouring cups of liquid for a glass quart jar. cover on the canner. cold water over the canner.

3 • When pressure registers zero, Before storing canned food, wipe Sterilization of Empty Jars wait a minute or two, then the jars clean. Label them with the Jars that are to be processed longer slowly open the petcock or contents, date, and lot number – if than 10 minutes, either in a boiling take off the weighted gauge. you canned more than one batch in a water bath or a pressure canner, do • Unfasten the cover and tilt the day. Wash the bands and store them not need to be sterilized. However, far side up so steam escapes in a dry place. all jars that are to be processed 10 away from you. Properly canned food stored in a minutes or less should be sterilized. • Take jars from the canner. cool, dry place will retain quality for To sterilize empty jars, put them As you take jars from the canner, do at least a year. Canned food stored in right side up on the rack in a boiling not tighten the metal screw band on a warm place near hot pipes, a range, water canner. Fill the canner and jars with a flat metal lid and screw a furnace, or in direct sunlight may jars with hot (not boiling) water to band after these jars are processed. If lose some eating quality in a few 1 inch above the tops of the jars. liquid boiled out during processing, weeks or months, depending on the Boil 10 minutes. Remove and drain do not open the jar to add more. temperature. Dampness may corrode hot, sterilized jars one at a time. Cool jars top side up without cans or metal lids and cause leakage. Save the hot water for processing touching each other. Set the hot jars Freezing does not cause food filled jars. Fill jars with food, add on a rack or on a folded cloth, never spoilage unless it damages the seal lids, and tighten screw bands. on a cold surface. Keep hot jars away or breaks the jar. However, canned from drafts, but don’t slow cooling food that has been frozen may not be Equipment and Methods by covering them. as tasty. In an unheated storage NOT Recommended The day after canning is the time place, protect canned food by wrap - Open-kettle canning and canning in to check the seals of your jars and ping the jars in paper or covering conventional ovens, microwave prepare them for storage. This is them with a blanket. ovens, and dishwashers are not rec - your only chance to salvage any food Always be alert for any signs of ommended. Steam canners are not that failed to seal. Once it is stored, a spoilage. Never use any food that is recommended because processing bad seal means you must destroy the questionable. Look closely at each times for use with current models food. There are two ways to test a jar container before using it. Bulging have not been adequately re - that has a flat, metal lid. Press the lids or rings or a leak may mean the searched. Steam canners may not center of the lid. If it is down and seal has broken and the food has heat foods in the same manner as will not move, the jar is sealed. Sec - spoiled. When you open a container, boiling water canners, so their use ond, tap the center of the lid with a look for other signs – spurting liq - with boiling water process times spoon. A clear, ringing sound means uid, off-odor, or mold. may result in spoilage. It is not rec - a good seal, although a dull note It’s possible for canned vegetables ommended that pressure processes does not always mean a poor seal. to contain botulism – a serious food in excess of 15 pounds be applied If a jar fails to seal, remove the lid poisoning – without showing signs when using new pressure canning and check the jar-sealing surface for of spoilage. To avoid any risk of bot - equipment. So-called canning pow - tiny nicks. If necessary, change the ulism, it is essential that the pres - ders are useless as preservatives and jar, add a new, properly prepared lid, sure canner be in perfect order and do not replace the need for proper and reprocess within 24 hours using that you follow every canning rec - heat processing. Jars with wire bails the same processing time. You can ommendation exactly. and glass caps make attractive an - adjust headspace in unsealed jars to Boil home-canned vegetables tiques or storage containers for dry 1 ½ inches and freeze them instead before tasting. Bring vegetables to a food ingredients but are not recom - of reprocessing. Foods in single un - rolling boil, then cover and boil for mended for use in canning. One- sealed jars can be stored in the refrig - at least 10 minutes. Boil spinach piece, zinc, porcelain-lined caps are erator and consumed within several and corn for 20 minutes. If food also not recommended. Both glass days. looks spoiled, foams, or has an off- and zinc caps use flat, rubber rings When the jars are thoroughly color or odor during heating, destroy for sealing jars but too often fail to cool, take off the screw bands care - it. Burn spoiled vegetables or dis - seal properly. fully. If a band sticks, cover it for a pose of the food so that it will not be moment with a hot, damp cloth to eaten by humans or animals. help loosen it.

4 SWEETENED OR quality product when you use sugar fruit packed hot, use sugar without or sugar syrup. Sugar helps canned added liquid. The chart will help you UNSWEETENED? fruit hold its shape, color, and flavor. determine which type of sweetener, Canning your fruit sweetened or Directions for canning most fruits if any, you want to add to your unsweetened depends on your pref - call for sweetening to be added in the canned fruit. erence. Generally you get a higher form of sugar syrup. For very juicy

Type of Pack Directions

With Sugar Syrup To make sugar syrup, mix the sugar with water or with juice extracted from some of the fruit. Use thin, medium, or heavy syrup to suit the sweetness of the fruit and your taste. To make the syrup, combine 4 cups of water or juice with: 2 cups sugar for 5 cups thin syrup 3 cups sugar for 5 ½ cups medium syrup 4 ¾ cups sugar for 6 ½ cups heavy syrup Heat the sugar and liquid together until the sugar is dissolved. Skim the syrup if necessary. To extract juice: Crush thoroughly ripe, sound, juicy fruit. Heat fruit to simmering (185 °F to 210 °F) over low heat. Strain the mixture through a jelly bag or other cloth.

Without Added Liquid To add dry sugar directly to juicy fruit to be packed hot: Add about ½ cup of sugar to each quart of raw prepared fruit. Heat the mixture to simmering (185 °F to 210 °F.) over low heat. Pack the fruit in the juice that cooks out.

With Sweeteners Other You can use light corn syrup or mild-flavored honey to Than Sugar replace as much as half the sugar called for in canning fruit. Do not use brown sugar, sorghum, or other strong- flavored syrups; their flavor overpowers the fruit flavor, and they may darken the fruit.

With No Sweetening You may choose to can fruit without sweetening – in its Agents Added own juice, in extracted juice, or in water. Sugar is not needed to prevent spoilage. If you choose not to use any sweeteners, the processing time for unsweetened fruit is the same as for sweetened fruit.

5 TO FIGURE YIELD OF CANNED FRUITS AND VEGETABLES The amount of canned food you can get from a given quantity of produce depends on the quality, maturity, variety, and size of the fruit or vegetable, whether it is whole, in halves, or in slices, or whether it is packed raw or hot. The following chart shows you the approximate yield of canned foods from the given quantities of fruits and vegetables.

Fruits Food Fresh Canned Apples 1 bu. (48 lbs.) 16 - 20 qts. 2 ½ - 3 lbs. 1 qt.

Berries, 24-qt. crate 12 - 18 qts. except strawberries 1 ¼ - 3 lbs. 1 qt.

Peaches 1 bu. (48 lbs.) 18 - 24 qts. 2 - 3 lbs. 1 qt.

Pears 1 bu. (48 lbs.) 18 - 24 qts. 2 - 3 lbs. 1 qt.

Plums 1 bu. (56 lbs.) 24 - 30 qts. 1 ½ - 2 ½ lbs. 1 qt.

Tomatoes 1 bu. (53 lbs.) 15 - 20 qts. 1 ½ - 3 ½ lbs. 1 qt.

Vegetables Food Fresh Canned Asparagus 1 bu. (45 lbs.) 11 qts. 2 ½ - 4 ½ lbs. 1 qt.

Beans, lima in pods 1 bu. (30 lbs.) 6 - 8 qts. 3 - 5 lbs. 1 qt.

Beans, snap 1 bu. (30 lbs.) 15 - 20 qts. 1 ½ - 2 ½ lbs. 1 qt.

Beets, without tops 1 bu. (52 lbs.) 17 - 20 qts. 2 - 3 ½ lbs. 1 qt.

Carrots, without tops 1 bu. (50 lbs.) 16 - 20 qts. 2 - 3 lbs. 1 qt.

Corn, sweet, in husks 1 bu. (35 lbs.) 8 - 9 qts. 6 - 16 ears (3 - 6 lbs.) 1 qt.

Okra 1 bu. (26 lbs.) 16 qts. 1 - 1 ½ lbs. 1 qt.

Peas, green, in pods 1 bu. (30 lbs.) 6 - 7 qts. 3 - 6 lbs. 1 qt.

Spinach 1 bu. (18 lbs.) 6 - 9 qts. 2 - 6 lbs. 1 qt.

Squash, summer 1 bu. (40 lbs.) 16 - 20 qts. 2 - 4 lbs. 1 qt.

Sweetpotatoes 1 bu. (55 lbs.) 18 - 22 qts. 2 - 3 lbs. 1 qt.

6 MAKING PICKLES Fruit pickles are usually prepared lated and cool. This is particularly from whole fruits and simmered in important for cucumbers because & RELISHES spicy, sweet-sour syrup. They should they deteriorate rapidly, especially at be bright in color, of uniform size, room temperatures. Pickle Products and tender and firm without being Do not use fruits or vegetables Have Four Classes watery. Pears, peaches, and water - that show even slight evidence of Pickle products are classified on the melon rind are prepared this way. mold. Proper processing kills poten - basis of ingredients and method of Relishes are prepared from fruits tial spoilage organisms but does not preparation. There are four general and vegetables that are chopped, sea - destroy the off-flavor that may be classes. soned, and then cooked to produced by mold growth in the Brined pickles, also called fer - desired consistency. Clear, bright tissue. mented pickles, go through a curing color and uniformity in size of Wash fruits and vegetables thor - process of about 3 weeks. Dilled cu - pieces make an attractive product. oughly in cold water, whether they cumbers and sauerkraut belong in Relishes include piccalilli, pepper- are to be pared or left unpeeled. Use this group. Other vegetables, such as onion, tomato-apple chutney, a brush and wash only a few at a green tomatoes, may also be cured in tomato-pear chutney, horseradish, time. Wash under running water or the same way as cucumbers. and corn relish. through several changes of water. Curing changes cucumber color Clinging soil may contain bacteria from a bright green to an olive or Quality Ingredients that are hard to destroy. Lift the yellow-green. The white interior of Make Good Pickles fruits or vegetables out of the water the fresh cucumber becomes uni - You will get satisfactory pickle each time so soil that has been formly translucent. A desirable fla - products only when you use good- washed off will not be drained back vor is developed during curing quality ingredients and follow over them. Rinse pan thoroughly without being excessively sour, proper procedures. Correct propor - between washings. Handle gently salty, or spicy. Cucumber dills may tions of fruit or vegetable, sugar, to avoid bruising. be flavored with garlic, if desired. salt, vinegar, and spices are essen - Be sure to remove all blossoms The skin of the pickle is tender tial. Alum and lime are not needed from cucumbers because they may and firm but not hard, rubbery, or to make pickles crisp and firm if you be a source of the enzymes responsi - shriveled. The inside is tender and use good-quality ingredients and up- ble for softening of the cucumbers firm, not soft or mushy. to-date procedures. during fermentation. Good sauerkraut (brined cabbage) Use tested recipes. Read the com - Salt is an important ingredient in has a pleasant tart, tangy flavor and plete recipe before starting prepara - making pickles. Use pure, granu - is free from any off-flavors or off- tion. Make sure you have the lated salt if available. Non-iodized odors. It is crisp and creamy-white. necessary ingredients. Measure or table salt can be used, but the mate - The texture is firm, and it has a weigh all ingredients carefully and rials added to the salt to prevent bright appearance. The shreds are accurately. caking may make the brine cloudy. uniformly cut (about the thinness of Fruits and vegetables should be Do not use iodized table salt; it may a dime) and are free of large, coarse selected carefully. Select tender veg - darken pickles. pieces of leaves or core. etables and firm fruit. Pears and Vinegar should be a high-grade Fresh-pack or quick-process pick - peaches may be slightly underripe cider or white distilled type of les, such as crosscut cucumber slices for pickling. Use unwaxed cucum - 4-percent to 6-percent acidity (from and whole cucumber dills, sweet bers for pickling whole. The brine 40-grain to 60-grain). Do not use gherkins, and dilled green beans, are cannot penetrate waxed cucumbers. vinegars of unknown acidity. Cider brined for several hours or Sort for uniform size and select the vinegar, with its mellow acid taste, overnight, then drained and com - size best suited for the recipe you are gives a nice blending of flavors but bined with boiling hot vinegar, using. may darken white or light-colored spices, and other seasonings. These Use fruits and vegetables as soon fruits and vegetables. White distilled are quick and easy to prepare. They as possible after gathering from the vinegar has a sharp, pungent, acetic have a tart, pungent flavor. Season - orchard or garden or after purchas - acid taste and is desirable when light ings can be selected to suit your pref - ing from the market. If the fruits color is important, as with pickled erence. Fresh-pack whole cucumbers and vegetables cannot be used imme - pears, onions, and cauliflower. are olive green, crisp, tender, and diately, refrigerate them, or spread Do not dilute the vinegar unless firm. them where they will be well venti - the recipe so specifies. To get a less-

7 sour product, add sugar rather than recipes specify ingredients by Pack pickle products into glass decrease vinegar. weight. Scales are necessary in jars according to recipe directions. Fresh spices are essential for best making sauerkraut to insure correct Adjust lids. Immerse the jars into flavor in pickles. Spices deteriorate proportions of salt and shredded actively boiling water in canner. Be and quickly lose their pungency in cabbage. sure the water reaches from 1 inch heat and humidity. If you cannot use For information on glass jars, to 2 inches above the jar tops. Add them immediately, store in an air - lids, and the water bath canner, boiling water if necessary, but do not tight container in a cool place. see Equipment section in this pour it directly on the jars. Cover Sugar may be either white granu - publication. the container with a close-fitting lid lated or brown sugar. White sugar and bring the water back to boiling gives a product with a lighter color, Fill Jars Firmly; as quickly as possible. Start to count but you may prefer brown sugar for Leave Head Space processing time when water returns color. Fill jars firmly and uniformly with to boiling, and continue to boil gen - the pickle product. Avoid packing so tly and steadily for the time recom - Proper Equipment tightly that the brine or syrup is pre - mended for the food being canned. Saves Time, Energy vented from filling around and over Remove jars immediately. Set jars Equipment of the right kind, size, the product. Be sure to leave head upright, several inches apart, on a and amount saves time and energy. space at the top of the jar, as recom - wire rack to cool. Read the complete recipe before you mended in the recipe. Processing procedures for fer - start preparation and make sure you Wipe the rim and threads of the mented cucumbers and fresh-pack have utensils and tools ready when jar with a clean, hot cloth to remove dills are slightly different from the you need them. any particles of food, seeds, or usual water bath procedures. For Use utensils of non-chipped spices. Even a small particle may these products, start to count the enamelware, stainless steel, alu - prevent an airtight seal. processing time as soon as you put minum, or glass for heating pickling To use the two-piece metal lids, the filled jars in the actively boiling liquids. Do not use copper, brass, place the lid on the jar with the water. Taking this step prevents galvanized, or iron utensils. These sealing compound next to the glass. development of a cooked flavor and metals may react with acids or salts When band is screwed tight, the lid a loss of crispness. and cause undesirable color changes has enough “give” to let air escape in the pickles or form undesirable during processing. Do not tighten Cool Jars, Check, compounds. the screw band further after Seal, and Store Use a crock or stone jar, non- processing. Cool the jars top side up on a wire chipped enamel-lined pan, or large If liquid has boiled out of a jar rack, several inches apart to allow glass jar, bowl, or casserole for fer - during processing, do not open it to for free circulation of air. Keep the menting or brining. Use a heavy add more liquid because spoilage or - jars out of a draft. Do not cover. Cool plate or large, glass lid that fits in - ganisms may enter. for 12 to 24 hours; remove metal side the container to cover vegeta - screw bands carefully and check jars bles in the brine. Place a weight on Pickles Need Heat for an airtight seal. If the center of top to hold the cover down and keep To Prevent Spoiling the lid of the two-piece metal cap vegetables below the surface of the Pickle products require heat treat - has a slight dip or stays down when brine. A glass jar filled with water ment to destroy organisms that pressed, the jar is sealed. Another makes a good weight. cause spoilage and to kill enzymes test is to tap the center of the lid Small utensils that add ease and that may affect flavor, color, and tex - with a spoon. A clear, ringing sound convenience to home pickling in - ture. Adequate heating is best means a good seal. A dull note, how - clude measuring spoons, large wood achieved by processing the filled jars ever, does not always mean a poor or stainless-steel spoons, measuring in a boiling water bath. seal. Check for airtight seal by turn - cups, sharp knives, large trays, Heat processing is recommended ing jar partly over. If there is no leak - tongs, vegetable peelers, ladle with for all pickle products. There is al - age, the jar may be stored. lip for pouring, slotted spoon, footed ways danger of spoilage organisms If a jar shows signs of leakage or a colander or wire basket, large- entering the food when it is trans - poor seal, use the product right away mouthed funnel, food chopper or ferred from the kettle to jar. This is or re-can it. To re-can, empty the jar, grinder, and wooden cutting board. true even when you are careful and repack in another clean jar, and re - You will need household scales if the is the reason open-kettle canning is process the product as before. not recommended.

8 You can use metal screw bands HOW TO MAKE BRINED DILL PICKLES from the two-piece metal caps again. Remove them from the jars as soon as jars are cool. You can loosen stick - ing bands by covering with a hot, damp cloth for a short time. The metal lids from the two-piece metal caps may be used only one time. Wipe the jars with a clean, damp, cloth and label with name of product and date. Store the canned pickles in a dark, dry, cool place where there is no dan - ger of freezing. Freezing may crack the jars or break the seals that allow in bacteria to cause spoilage. Protect Wash cucumbers thoroughly with Bubbles and the formation of 1 a brush. Use several changes of 3 scum indicate active fermenta - from light to prevent bleaching and cold water. Take care to remove all tion. Remove scum daily. possible deterioration of blossoms. After 3 weeks of fermentation flavor. Place half of the spices and a the dills are ready for processing. Always be on the alert for signs of layer of dill on the bottom of a 5- Cloudiness of the brine results spoilage. Before opening a jar, gallon jar or crock. Fill the con - from yeast development during examine it closely. A bulging lid or tainer with the cucumbers from 3 fermentation. Strain the brine be - leakage may mean that the contents inches to 4 inches from the top. fore using. are spoiled. Pack pickles firmly into clean, hot quart jars. Do not wedge When you open a jar, look for tightly. Add several pieces of the other signs of spoilage, such as dill to each jar. Cover with boiling spurting liquid, mold, disagreeable brine to ½ inch from the top of odor, change in color, or an unusual the jar; adjust lids. Place jars in softness, mushiness, or slipperiness boiling water and process for 15 of the pickle product. If there is even minutes. Start to count processing the slightest indication of spoilage, time as soon as the jars are placed do not eat or taste the contents. Dis - into the still-boiling water. pose of the contents so humans or animals cannot eat them. After emptying the jar of spoiled food, wash the jar in hot, soapy water and rinse. Boil in clean water 15 minutes. Remember: To insure acceptable quality and bacteriological safety of Cover with remaining dill and the finished product, you must fol - 2 add the rest of the spices. Mix salt, low recommended procedures. You vinegar, and water, and pour over may waste ingredients, time, and cucumbers. money if you use outdated or care - Use a heavy plate or glass lid less canning procedures. that fits inside the container to cover cucumbers. Use a weight to hold the cover down and keep the Remove jars from the canner and cucumbers under the brine. A complete seals if necessary. Set glass jar filled with water makes a 4 jars upright, several inches apart, good weight. on a wire rack to cool. Cloudiness of brine is typical when the origi - nal fermentation brine is used for the covering liquid.

9 Sugar ...... 4 ½ cups RECIPES Turmeric ...... 1 ½ teaspoons Celery seed ...... 1 ½ teaspoons Brined Dill Pickles Mustard seed ...... 2 tablespoons Vinegar, white ...... 3 cups Yield: 9 to 10 quarts Cucumbers, 3 to 6 inches Wash cucumbers thoroughly, using a vegetable brush; drain on in length ...... 20 pounds (about ½ bushel) rack. Slice unpeeled cucumbers into either 1/8-inch or ¼-inch Whole mixed pickling spice ...... ¾ cup slices; discard ends. Add onions and garlic. Dill plant, fresh or dried ...... 2 to 3 bunches Add salt and mix thoroughly; cover with crushed ice or ice Vinegar ...... 2 ½ cups cubes; let stand 3 hours. Drain thoroughly; remove garlic Salt, pure granulated ...... 1 ¾ cups cloves. Water ...... 2 ½ gallons Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumber and onion slices; heat 5 minutes. Cover cucumbers with cold water. Wash thoroughly, using a veg - Pack hot pickles loosely into clean, hot pint jars to ½ inch of etable brush. Handle gently to avoid bruising. Take care to re - the top. Adjust jar lids. move any blossoms. Drain on rack or wipe dry. Process in boiling water for 10 minutes (start to count pro - Place half the pickle spices and a layer of dill in a 5-gallon cessing time as soon as water in canner returns to boiling). Re - crock or jar. Fill the crock with cucumbers within 3 inches to 4 move jars. Set jars upright to cool. inches of the top. Place a layer of dill and remaining spices over NOTE: Sugar may be reduced to 4 cups, if a less-sweet pickle the top of cucumbers. (Garlic may be added, if desired.) Thor - is desired. oughly mix the vinegar, salt, and water and pour over the cu - cumbers. Cover with a heavy china or glass plate or lid that fits inside Fresh-Packed Dill Pickles the crock. Yield: 7 quarts Use a weight to hold the plate down and keep the cucumbers Cucumbers, 3 to 5 inches in length, under the brine. A glass jar filled with water makes a good packed 7 to 10 per quart jar ...... 17 to 18 pounds weight. Cover loosely with clean cloth. Keep pickles at room 5-percent brine (¾ cup pure granulated temperature and remove scum daily when formed. Scum may salt per gallon of water) ...... about 2 gallons start forming in 3 to 5 days. Do not stir pickles, but be sure they Vinegar ...... 6 cups (1 ½ quarts) are completely covered with brine. If necessary, make additional Salt, pure granulated ...... ¾ cup brine, using original proportions specified in recipe. Sugar ...... ¼ cup In about 3 weeks the cucumbers will be an olive-green color Water ...... 9 cups (2 ¼ quarts) and should have a desirable flavor. Any white spots inside the Whole mixed pickling spice ...... 2 tablespoons fermented cucumbers will disappear in processing. Whole mustard seed ...... 2 teaspoons per quart jar The original brine is usually cloudy as a result of yeast devel - Garlic, if desired ...... 1-2 cloves per quart jar opment during the fermentation period. If this cloudiness is ob - Dill plant, fresh or dried ...... 3 heads per quart jar jectionable, fresh brine may be used to cover the pickles when OR packing them into jars. For fresh brine, use ½ cup salt and 4 Dill seed ...... 1 tablespoon per quart jar cups vinegar to 1 gallon of water. The fermentation brine is gen - erally preferred for its added flavor and should be strained be - Wash cucumbers thoroughly. Scrub with vegetable brush; drain. fore heating to boiling. Cover with the 5-percent brine (¾ cup salt per gallon of water). Pack the pickles, along with some of the dill, into clean, hot Let sit overnight; drain. quart jars; add garlic, if desired. Avoid too tight a pack. Cover Combine vinegar, salt, sugar, water, and mixed pickling with boiling brine to ½ inch of the top of the jar. Adjust jar lids. spices that are tied in a clean, thin, white cloth; heat to boiling. Process in boiling water for 15 minutes. Start to count Pack cucumbers into clean, hot quart jars. Add mustard seed, the processing time as soon as hot jars are placed into the dill plant or seed, and garlic to each jar; cover with boiling liq - actively boiling water. uid to within ½ inch of the top of the jar. Adjust jar lids. Remove jars. Set jars upright, several inches apart, on a wire Process pints in boiling water 10 minutes. Process quarts for rack to cool. 20 minutes (start to count processing time as soon as the water in the canner returns to boiling). Crosscut Pickle Slices Remove jars. Set jars upright, several inches apart, on a wire rack to cool. Yield: 7 pints Cucumbers, medium sized (about 6 lbs.), sliced ...... 4 quarts Onions (12 to 15 small white, Piccalilli about 1 lb.), sliced ...... 1 ½ cups Yield: 4 pints Garlic cloves ...... 2 large Green tomatoes (about 16 medium), chopped ...... 1 quart Salt ...... 1/3 cup Sweet red peppers (2 to 3 medium), chopped ...... 1 cup Ice, crushed or cubes ...... 2 quarts (2 trays)

10 Green peppers (2 to 3 medium), chopped ...... 1 cup Watermelon Pickles Onions (2 to 3 large), chopped ...... 1 ½ cups Cabbage (about 2 pounds), chopped ...... 5 cups (1 ¼ quarts) Yield: 4 to 5 pints 1 Watermelon rind (about 6 pounds, Salt ...... 3⁄ cup Vinegar ...... 3 cups unpared, or ½ large melon) ...... 3 quarts Brown sugar ...... 2 cups, firmly packed Salt ...... ¾ cup Whole mixed pickling spice ...... 2 tablespoons Water ...... 3 quarts Ice cubes ...... 2 quarts (2 trays) Combine vegetables, mix with salt, let stand overnight. Drain Sugar ...... 9 cups (2 ¼ quarts) and press in a clean, thin, white cloth to remove all liquid Vinegar, white ...... 3 cups possible. Water ...... 3 cups Combine vinegar and sugar. Place spices loosely in a clean Whole cloves ...... 1 tablespoon (about 48) cloth; tie with a string. Add to vinegar mixture. Bring to a boil. Stick cinnamon ...... Six 1-inch pieces Add vegetables, bring to a boil, and simmer about 30 min - Lemon, thinly sliced, with seeds removed ...... 1 utes, or until there is just enough liquid to moisten vegetables. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill Pare rind and all pink edges from the watermelon. Cut into 1- jars to ½ inch of the top. Adjust lids. inch squares or fancy shapes as desired. Cover with brine made Process in boiling water for 5 minutes. Start to count pro - by mixing the salt with 3 quarts cold water. Add ice cubes. Let cessing time as soon as water in canner returns to boiling. stand 5 or 6 hours. Remove jars. Set jars upright on a wire rack to cool. Drain; rinse in cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain. Combine sugar, vinegar, water, and spices (tied in a clean, Pickled Pears thin white cloth). Boil 5 minutes and pour over the watermelon Yield: 7 to 8 pints with spices; add lemon slices. Let stand overnight. Sugar ...... 2 quarts Heat watermelon in syrup to boiling and cook until water - Vinegar, white ...... 1 quart melon is translucent (about 10 minutes). Pack hot pickles Water ...... 1 pint loosely into clean, hot pint jars. To each jar add 1 piece of stick Stick cinnamon ...... Eight 2-inch pieces cinnamon from spice bag; cover with boiling syrup to ½ inch of Cloves, whole ...... 2 tablespoons the top of the jar. Adjust jar lids. Allspice, whole ...... 2 tablespoons Process in boiling water for 10 minutes. Start to count pro - Seckel pears ...... 8 pounds (4 or 5 quarts) cessing time when water in canner returns to boiling. Remove jars. Set jars upright, several inches apart, on a wire rack to cool. Combine sugar, vinegar, water, and stick cinnamon; add cloves The sugar may be reduced to 8 cups, if a less-sweet pickle is de - and allspice that are tied in a clean, thin white cloth. Bring to a sired. boil and simmer, covered, about 30 minutes. NOTE: Keep watermelon rind in plastic bags in refrigerator Wash pears, remove skins, and all of blossom end; the stems until you have enough rinds for one recipe. may be left on if desired. To prevent peeled pears from darkening during preparation, immediately put them into cold water con - Dilled Green Beans taining 2 tablespoons each of salt and vinegar per gallon. Drain just before using. Yield: 7 pints Add pears to the boiling syrup and continue simmering for Green beans, whole ...... 4 pounds (about 4 quarts) 20 to 25 minutes. Pack hot pears into clean, hot pint jars; add Hot red pepper, crushed ...... ¼ teaspoon per pint jar one 2-inch piece cinnamon per jar and cover with boiling syrup Whole mustard seed ...... ½ teaspoon per pint jar to ½ inch of the top of the jar. Adjust jar lids. Dill seed ...... ½ teaspoon per pint jar Process in boiling water for 20 minutes. Start to count pro - Garlic ...... 1 clove per pint jar cessing time as soon as water in canner returns to boiling. Re - Vinegar ...... 5 cups (1 ¼ quarts) move jars. Set jars upright, several inches apart, on a wire rack Water ...... 5 cups ( 1 ¼ quarts) to cool. Salt ...... ½ cup Kieffer pears are also frequently used for making fruit pickles. Wash beans thoroughly; drain and cut into lengths to fill pint To pickle Kieffer pears: Use 12 pounds Kieffer pears and re - jars. Pack beans into clean, hot jars; add pepper, mustard seed, duce vinegar to 3 cups in recipe above. Wash the pears, peel, cut dill seed, and garlic. in halves or quarter, remove hard centers and cores. Boil pears Combine vinegar, water, and salt; heat to boiling. Pour boil - for 10 minutes in water to cover. Use 1 pint of this liquid in ing liquid over beans, filling to ½ inch of the top of the jar. Ad - place of the pint of water in recipe above. Finish in the same just jar lids. way as the recipe for Seckel pears. Makes about 8 pints. Process in boiling water for 5 minutes. Start to count pro - cessing time as soon as water in canner returns to boiling. Re - move jars. Set jars upright, several inches apart, on a wire rack to cool.

11 Corn Relish Sauerkraut Yield: 7 pints Yield: 16 to 18 quarts Corn, whole kernel ...... 2 quarts Cabbage ...... About 50 pounds Use fresh (16 to 20 medium-sized ears) or Salt, pure granulated ...... 1 pound (1 ½ cups) frozen (whole kernel, six 10-ounce packages) Sweet red peppers (4 to 5 medium), diced ...... 1 pint Remove the outer leaves and any undesirable portions from Green peppers (4 to 5 medium), diced ...... 1 pint firm, mature heads of cabbage; wash and drain. Cut into halves Celery (1 large bunch), chopped ...... 1 quart or quarters; remove the core. Use a shredder or sharp knife to Onions (8 to 10 small, ¾ pound) chopped or sliced ...... 1 cup cut the cabbage into thin shreds about the thickness of a dime. Sugar ...... 1 ½ cups In a large container, thoroughly mix 3 tablespoons salt with Vinegar ...... 1 quart 5 pounds shredded cabbage. Let the salted cabbage stand for sev - Salt ...... 2 tablespoons eral minutes to wilt slightly; this technique allows packing Celery seed ...... 2 teaspoons without excessive breaking or bruising of the shreds. Mustard, powdered dry ...... 2 tablespoons Pack the salted cabbage firmly and evenly into a large clean Tumeric ...... 1 teaspoon crock or jar. Using a wooden spoon or a hand tamper (com - paction tool), press down firmly until the juice comes to the sur - Fresh corn. Remove husks and silks. Cook ears of corn in boil - face. Repeat the shredding, salting, and packing of cabbage until ing water for 5 minutes; remove and plunge into cold water. the crock is filled to within 3 inches to 4 inches of the top. Drain; cut corn from cob. Do not scrape cob. Cover cabbage with a clean, thin, white cloth (for example, Frozen corn. Defrost overnight in refrigerator, or for 2 or 3 muslin) and tuck the edges down against the inside of the con - hours at room temperature. Place containers in front of a fan to tainer. Cover with a plate or round paraffin-coated board that hasten defrosting. just fits inside the container so that the cabbage is not exposed Combine peppers, celery, onions, sugar, vinegar, salt, and cel - to the air. Put a weight on top of the cover so the brine comes to ery seed. Cover pan until mixture starts to boil, then boil uncov - the cover but not over it. A glass jar filled with water makes a ered for 5 minutes, stirring occasionally. Mix dry mustard and good weight. turmeric, and blend with liquid from boiling mixture; add, with A newer method of covering cabbage during fermentation corn, to boiling mixture. Return to boiling and cook for 5 min - consists of placing a plastic bag filled with water on top of the utes, stirring occasionally. fermenting cabbage. The water-filled bag seals the surface from This relish may be thickened by adding ¼ cup flour blended exposure to air and prevents the growth of film yeast or mold. It with ¼ cup water at the time the corn is added for cooking. also serves as a weight. For extra protection the bag with the Frequent stirring will be necessary to prevent sticking and water in it can be placed inside another plastic bag. scorching. Any bag used should be of heavyweight, watertight plastic Pack loosely, while boiling hot, into clean, hot pint jars, fill - and intended for use with foods. ing to ½ inch of the jar top. Adjust jar lids. The amount of water in the plastic bag can be adjusted to Process in boiling water for 15 minutes. Start to count pro - give just enough pressure to keep the fermenting cabbage cov - cessing time as soon as water in canner returns to boiling. Re - ered with brine. move jars. Set jars upright, several inches apart, on a wire rack Formation of gas bubbles indicates fermentation is taking to cool. place. A room temperature of 68 °F to 72 °F is best for ferment - Soft or slippery pickles generally result from microbial ac - ing cabbage. Fermentation is usually completed in 5 to 6 weeks. tion that causes spoilage. Once a pickle becomes soft it cannot Fully fermented kraut may be kept tightly covered in the re - be made firm. Microbial activity may be caused by too little salt frigerator for several months, or it may be canned as follows: or acid, cucumbers not covered with brine during fermentation, Hot pack. Bring kraut and liquid slowly to a boil in a large ket - and scum scattered throughout the brine during fermentation. tle, stirring frequently. Remove from heat and fill jars rather Other causes are insufficient heat treatment, a seal that is not firmly with kraut and juices, leaving ½-inch headspace. airtight, and moldy garlic or spices. Blossoms, if not entirely re - Raw pack. Fill jars firmly with kraut, and cover with juices, moved from the cucumbers before fermentation, may contain leaving ½-inch headspace. Adjust jar lids and process. fungi or yeasts responsible for enzymatic softening of pickles. Hot pack: Pint jars ...... 10 minutes It is not recommended that most canned foods be kept more Quart jars ...... 15 minutes than a year or two because of possible deterioration of texture, flavor, and nutritive value. Raw pack: Pint jars ...... 20 minutes Do not eat any home canned food that has mold on it. Dis - Quart jars ...... 25 minutes card the food and do not taste it. Keeping canned foods in a cool, dry place and limiting the time they are in storage are essential factors in conserving the nutri - ents in canned food. In general, the longer the storage period and the higher the storage temperature, the greater the loss of nutrients.

12 MAKING Fruit ditional acid when necessary. If you Fruit gives each product its charac - wish, you can substitute 1/8 tea - JELLIES, JAMS, teristic flavor and furnishes at least spoon of crystalline citric acid for PRESERVES, part of the pectin and acid required each tablespoon of lemon juice. for successful gels. Sugar CONSERVES, & Flavorful varieties of fruits are Sugar helps in gel formation, serves MARMALADES best for jellied products because the as a preserving agent, and con - large proportion of sugar necessary Jelly, jam, conserves, marmalade, tributes to the flavor of the jellied for proper consistency and “keep - product. It also has a firming effect and preserves add zest to meals. ing” quality dilutes the fruit flavor. They also provide a good way to use on fruit, a property that is useful in fruit not at its best for canning or Pectin making preserves. freezing – the largest or smallest Some types of fruit have enough nat - ural pectin to make high-quality Proper Equipment fruits and berries and those that are for Best Jellies irregularly shaped. products. Others require added A large kettle is essential. To bring Basically these products are much pectin, particularly when you use mixture to a full boil without boil - alike. All of them are fruit-preserved them in jellies, which should be firm ing over, use an appropriate-sized by using sugar, and usually all are enough to hold their shape. All kettle with a broad, flat bottom. jellied to some extent. Their individ - fruits have more pectin when they A jelly bag or a fruit press may be ual characteristics depend on the are underripe. used for extracting fruit juice for jel - kind of fruit you use and the way Commercial fruit pectins, which lies. The bag may be made of several you prepare it, the proportions of are made from apples or citrus thicknesses of closely woven cheese - different ingredients in the mixture, fruits, are on the market in two cloth, firm unbleached muslin, or and the method of cooking. forms – liquid and powdered. Either Canton flannel with napped side in. Jelly is made from fruit juice. The form is satisfactory when you use Use a jelly bag or cheesecloth to product is clear and firm enough to them in a recipe developed especially strain pressed juice. A special stand hold its shape when turned out of for that form. or colander will hold the jelly bag. the container. Jam, which is made You can use these pectins with A jelly, candy, or deep-fat thermome - from crushed or ground fruit, tends any fruit. Many homemakers prefer ter is an aid in making fruit products to hold its shape but generally is less the added-pectin method for making without added pectin. firm than jelly. Conserves are jams jellied fruit products because fully Other kitchen equipment that may made from a mixture of fruits, in - ripe fruit can be used. Additionally, be useful includes a quart measurer, cluding citrus fruit. Raisins and cooking time is shorter and stan - measuring cup and spoons, paring nuts are often added. Marmalade is a dardized so that there is no question and utility knives, food chopper, tender jelly with small pieces of when the product is done, and the masher, reamer, grater, bowls, wire fruit distributed evenly throughout. yield from a given amount of fruit is basket, colander, long-handled It commonly contains citrus fruit. greater. spoon, ladle, clock with second Preserves are whole fruits or large Store fruit pectins in a cool, dry hand, and household scale. pieces of fruit in thick syrup, often place so they will keep their gel slightly jellied. strength. Do not keep them from one Containers Not all fruits have the properties year to the next. For jams, jellies, preserves, con - needed for making satisfactory Acid serves, and marmalades, use canning jellied products, but with the com - Acid is needed for flavor and for gel jars with lids that can be tightly mercial pectins now on the market, formation. The acid content varies sealed and processed. Paraffin is not you need not depend on the jellying in different fruits and is higher in recommended for these products. quality of the fruit for successful underripe fruits. Get jars ready before you start to results. With fruits that are low in acid, make the jelly. Wash containers in lemon juice or citric acid is com - warm, soapy water and rinse with Four Ingredients monly added in making jellied prod - hot water. Sterilize jelly containers for Jellied Fruits ucts. Also, commercial fruit pectins in boiling water for 15 minutes. Proper amounts of fruit, pectin, contain some acid. Keep all containers hot – either in a acid, and sugar are needed to make a In the recipes in this publication, slow oven or in hot water – until jellied fruit product. lemon juice is included to supply ad - they are used. This will prevent con -

13 tainers from breaking when filled this section should be medium firm Fill and Seal Containers with hot jelly or jam. for their type. However, because var - Prepare canning jars and lids or jelly Wash and rinse all lids and bands. ious lots of fruit differ in composi - glasses as directed in the section on Metal lids with sealing compound tion, it is not possible to develop Proper Equipment for Best Jellies . may need boiling or holding in boil - formulas that will always give ex - To seal with lids, use only stan - ing water for a few minutes – follow actly the same results. dard home canning jars. For jars the manufacturer’s directions. Use If the first batch from a particular with two-piece lids, use new lids. new lids; bands and jars may be lot of fruit is too soft or too firm, ad - Bands may be reused. Fill hot jars to reused. just the proportions of fruit or the ¼ inch of the top with hot jelly or Preventing Spoilage cooking time for the next batch. fruit mixture. Wipe jar rim clean, Even though sugar helps preserve In products made with added place hot, metal lid on jar with seal - jellies and jams, mold can grow on pectin: ing compound next to glass, and the surface of these products. Re - • For a softer product, use ¼ to screw metal band down firmly. search now indicates that the mold ½ cup more fruit or juice. Process in a boiling water bath for 5 minutes. Start to count the process - usually scraped off the surface of jel - • For a firmer product, use ¼ to lies may not be as harmless as it ½ cup less fruit or juice. ing time as soon as water canner re - seems. Mycotoxins have been found turns to boiling. Remove jars. Stand in some jars of jelly having surface In products made without added jar upright to cool. mold growth. Mycotoxins are known pectin: Work quickly when packing and sealing jars. To keep fruit from float - to cause cancer in animals; their ef - • For a softer product, shorten ing to the top, gently shake jars of fects on humans are still being re - the cooking time. searched. jam occasionally as they cool. • For a firmer product, lengthen Because of possible mold contam - the cooking time. Processing Jams, Conserves, ination, paraffin or wax seals are no Marmalades, and Preserves longer recommended for any sweet Any fresh fruit may be canned or Processing jams, conserves, mar - spread, including jellies. To prevent frozen as fruit or juice and used in malades, and preserves is recom - growth of mold and loss of good fla - jellied products later. Both fruit and mended in Mississippi because of vor or color, fill products hot in ster - juice should be canned or frozen the warm, humid climate. You can ile half-pint jars, leaving ¼-inch unsweetened. If it is sweetened, note buy inexpensive enamelware can - headspace. Seal with self-sealing the amount of sugar and subtract it ners at most hardware or variety lids, and process 5 minutes in a boil - from the amount of sugar in the stores. However, you can use any ing water canner. If unsterile jars are jelly or jam recipe. Fruit should be large metal container if it: used, the jars should be processed canned in its own juice or with only • is deep enough to allow for 1 10 minutes. Use of sterile jars is pre - a small amount of water. If you plan inch to 2 inches of water above ferred, especially when fruits are to use canned or frozen fruit with - the tops of the jars, plus a little low in pectin because the added 5- out added pectin, it is best to use extra space for boiling. minute process may result in weak part underripe fruit, especially for • has a close-fitting cover. gels. To sterilize empty jars, see the jelly. • has a wire or wood rack with section on Sterilization of Empty Unsweetened and commercially partitions to keep jars from Jars under General Instructions in canned or frozen fruit or juice can touching each other or the this publication. also be used in jellied products. Con - bottom or sides of the Adjust Recipes centrated frozen juices make flavor - container. for Best Jellies ful jellies. Commercially canned or Put filled home canning jars into the To have jellied fruit products at their frozen products are made from fully water bath. Add hot water if needed best, make up only the quantity that ripe fruit and require added pectin if to bring water from 1 inch to 2 you will use within a few months used for jelly. inches over tops of jars. Bring water because they will lose flavor in Dried fruit may be cooked in to a rolling boil and boil gently for 5 storage. water until tender and used to make minutes. If you use fruit with average jelly - jams and conserves, with or without Remove jars from canner after ing properties, the jellied products added pectin as required. processing. Cool away from drafts you make according to directions in before storing.

14 Storing Jellied Fruit Products Prepare fruit for juice extraction For best flavor, use fully ripe fruit Let products stand undisturbed as directed in the recipe. The method when making jelly with added overnight to avoid breaking gel. differs with different kinds of fruit. pectin. Label with name, date, and lot num - You can crush juicy berries and press Jellies made without added pectin ber if you make more than one lot a out the juice without heating. For require less sugar per cup of fruit day. Store in a cool, dry place. The firm fruits, heating is needed to help juice than do those with added shorter the storage time, the better start the flow of juice. Usually, you pectin, and longer boiling is neces - the eating quality of the product. will need to add some water when sary to bring the mixture to the Let products stand undisturbed the fruit is heated. proper sugar concentration. As a re - overnight to avoid breaking the gel. To Extract Juice sult, the yield of jelly per cup of Label with name, date, and lot num - Put the prepared fruit in a damp juice is less. ber if you make more than one batch jelly bag, fruit press, or a double It is usually best to have part of a day. Store in a cool, dry place. The layer of damp cheesecloth to extract the fruit underripe when no pectin shorter the storage time, the better the juice. The clearest jelly comes is added because underripe fruit has the eating quality of the product. from juice that has dripped through higher pectin content. Using a pro - Uncooked jams may be held up to 3 a jelly bag without pressing. But you portion of one-fourth underripe to weeks in a refrigerator. For longer can get a greater yield of juice by three-fourths fully ripe fruit is gen - storage they should be placed in a twisting the bag of fruit tightly and erally recommended to assure suffi - freezer. squeezing or pressing or by using a cient pectin for jelly. Prepare Small Lots fruit press. Pressed juice should be To Test for Pectin in Fruit Juice When Making Jellies restrained through a double thick - You can get a rough estimate of the Jelly is clear and bright with the nat - ness of damp cheesecloth or a damp amount of pectin in fruit juice by ural color and flavor of the fruit jelly bag. Do not squeeze the cloth using denatured alcohol or a from which it is made. It is tender or bag. Jelmeter. yet firm enough to hold its shape To Make Jelly To make the alcohol test, add 1 ta - when cut. Some of the recipes here have been blespoon denatured alcohol. Stir When making jelly with or with - developed with powdered pectin, slightly to mix. Juices rich in pectin out added pectin, it is best to prepare others with liquid pectin. Because of will form a solid jelly-like mass. small cooking lots, as indicated in differences between the two forms, Juices low in pectin will form small the recipes in this publication. In - each should be used only in recipes particles of jelly-like material. creasing the quantities given is not worked out for that form. NOTE: Denatured alcohol is poi - recommended. The order in which the ingredi - sonous. Do not taste the tested juice. ents are combined depends on the Wash all utensils used in this test To Prepare Fruit thoroughly. Approximate amounts of fruits form of pectin. Powdered pectin is mixed with the unheated fruit juice. A Jelmeter is a graduated glass needed to yield the amount of juice tube with an opening at each end. necessary are given in each recipe. Liquid pectin is added to the boiling juice and sugar mixture. The rate of flow of fruit juice However, the exact amount will vary through this tube gives a rough esti - with juiciness of the particular lot of Boiling time is the same with ei - ther form of pectin; a 1-minute boil - mate of the amount of pectin in the fruit used. juice. Wash all fruits in cold, running ing period is recommended. Accurate timing is important. If a test indicates that the juice is water or wash them in several low in pectin, use a recipe calling for changes of cold water, lifting them Time should not be counted until the mixture has reached a full the addition of powdered or liquid out of the water each time. Do not pectin. let fruit stand in water. rolling boil – one that cannot be stirred down.

15 To Test for Doneness For an accurate thermometer constantly to prevent scorching. Add The biggest problem in making jelly reading, have the thermometer in a the jelly and sugar. Stir thoroughly. without added pectin is determining vertical position and read it at eye Bring to a full rolling boil over high when it is done. It is particularly im - level. The bulb of the thermometer heat, stirring constantly. Boil mix - portant to remove the mixture from must be completely covered with the ture hard for ½ minute. Remove the heat before it is overcooked. Al - jelly mixture but must not touch the jelly from the heat, skim, pour into though an undercooked jelly can bottom of the kettle. hot containers, seal, and process 5 sometimes be recooked to make a For the spoon or sheet test, dip a minutes in a water bath canner. satisfactory product, there is little cool, metal spoon in the boiling jelly To Remake with Liquid Pectin that can be done to improve an over - mixture. Then raise it at least a foot Measure the jelly to be recooked. For cooked mixture. Signs of overcook - above the kettle, out of the steam, each quart of jelly, measure ¾ cup ing are a change in color of mixture and turn the spoon so the syrup runs sugar, 2 tablespoons lemon juice, and a taste or odor of caramelized off the side. If the syrup forms two and 2 tablespoons liquid pectin. sugar. drops that flow together and fall off Bring jelly to boiling over high heat. Three methods that may be used the spoon as one sheet, the jelly Quickly add the sugar, lemon juice, for testing doneness of jelly made at should be done. This test has been and pectin and bring to a full rolling home are described below. Of these, widely used; however, it is not en - boil. Stir constantly. Boil mixture the temperature test generally is the tirely dependable. hard for 1 minute. Remove jelly most dependable and is recom - The refrigerator test is made by from the heat, skim, pour into hot mended. pouring a small amount of boiling containers, seal, and process 5 min - For the temperature test, use a jelly on a cold plate and placing it in utes in a water bath canner. jelly, candy, or deep-fat thermometer. the freezing compartment of a re - Before cooking the jelly, take the frigerator for a few minutes. If the To Remake without Added Pectin temperature of boiling water with mixture gels, it should be done. Dur - Heat the jelly to boiling and boil for the thermometer. Cook the jelly ing this test, the jelly mixture a few minutes. Use one of the tests mixture to a temperature 8 ºF higher should be removed from the heat. described in the section on To Test than the boiling point of water. At for Doneness to determine just how that point the concentration of sugar Rich Flavor, long to cook it. Remove jelly from will be adequate for the mixture to Thick Consistency the heat, skim, pour into hot con - form a satisfactory gel. Sometimes you can improve soft tainers, seal, and process 5 minutes It is necessary to find out at what jellies by recooking according to the in a water bath canner. temperature water boils in your lo - directions given. It is best to recook cality because the boiling point dif - from 4 cups to 6 cups of jelly at one fers at different altitudes. Because time. the boiling point at a given altitude To Remake with Powdered Pectin may change with different atmos - Measure the jelly to be recooked. For pheric conditions, the temperature each quart of jelly, measure ¼ cup of boiling water should be checked sugar, ¼ cup water, and 4 teaspoons shortly before the jelly is to be powdered pectin. Mix the pectin and made. water and bring to boiling, stirring

16 JAMS If you have no thermometer, cook Without Added Pectin products made without added pectin Conserves, marmalades, and pre - Jam is smooth, thick, and has the until they have thickened some - serves made without added pectin natural color and flavor of the fruit what. In judging thickness, allow for require longer cooking than those from which it is made. It has a softer the additional thickening of the mix - with added pectin. The most reliable consistency than jelly. ture as it cools. You may use the re - way to judge doneness is to use a Because it contains fruit pulp or frigerator test suggested for jelly in thermometer. Before making the pieces of fruit, jam tends to stick to the section on Test for Doneness . product, take the temperature of the kettle during cooking and re - boiling water. Cook the mixture to a quires constant stirring to prevent CONSERVES temperature 9 ºF higher than the scorching. boiling point of water. It is impor - Conserves are jam-like mixtures of To help prevent fruit from float - tant to stir the mixture thoroughly two or more fruits plus nuts or ing in jam, remove cooked mixture just before taking the temperature, raisins or both. They are rich in fla - from heat and stir gently at frequent to place the thermometer vertically vor and have a thick but not sticky intervals for 5 minutes. at the center of the kettle, and to or gummy consistency. With Added Pectin have the bulb covered with fruit For jams, as for jellies, the method of mixture but not touching the bot - combining ingredients varies with MARMALADES tom of the kettle. Read the ther - form of pectin used. Powdered Marmalade is a mixture of fruits, mometer at eye level. pectin is mixed with the unheated usually including citrus, suspended If you have no thermometer, cook crushed fruit. Liquid pectin is added in a clean, translucent jelly. The fruit products made without pectin until to the cooked fruit and sugar mix - is cut in small pieces or slices. they have thickened somewhat. In ture immediately after it is removed judging thickness, allow for addi - from the heat. PRESERVES tional thickening of the mixture as it Cooking time is the same for all cools. The refrigerator test suggested the products – 1 minute at a full Preserves contain large or whole for jelly may be used as described in boil. The full boil stage is reached pieces of fruit saturated by clear the section on Test for Doneness . when bubbles form over the entire syrup of medium to thick consis - surface of the mixture. tency. The tender fruit retains its With added pectin you can make original size, shape, flavor, and jams without cooking from some color. fresh or frozen fruits. Because these products contain fruit pulp or pieces of fruit, they Without Added Pectin tend to stick to the kettle Jams made without added pectin re - during cooking and require quire longer cooking than those constant stirring to prevent with added pectin. The most reliable scorching. way to judge doneness is to use a thermometer. Before making the With Added Pectin product, take the temperature of When you use powdered boiling water. Cook the mixture to a pectin in making conserves temperature 9 °F higher than the and marmalades, combine boiling point of water. It is impor - powdered pectin with un - tant to stir the mixture thoroughly heated, crushed fruit. Mix just before taking the temperature, well. Bring to a full boil to place the thermometer vertically with bubbles over the entire at the center of the kettle, and to surface. Add sugar and boil have the bulb covered with fruit hard for 1 minute. mixture but not touching the bot - tom of the kettle. Read the ther - mometer at eye level.

17 HOW TO MAKE JELLY WITH LIQUID PECTIN Strawberry Jelly

Select fully ripe, sound straw - Bring the edges of the cloth to - Add one bottle of liquid 1 berries. You need about 3 3 gether and twist tightly. Press 5 pectin. Again, bring to a full, quart boxes for each batch of or squeeze to extract the juice. rolling boil and boil hard for 1 jelly. Sort the berries. Wash Strain the juice again through minute. Remove from heat and about 1 quart at a time by plac - two thicknesses of damp skim off foam quickly. If al - ing berries in a wire basket and cheesecloth without squeezing. lowed to stand, the jelly may moving the basket up and start to “set” in the kettle. down several times in cold water. Drain the berries.

Remove caps and crush the Measure 4 cups of juice into a Pour jelly immediately into hot 2 berries. Place crushed berries, 4 large kettle. Add 7 ½ cups of 6 sterile jars to ¼ inch of the top. a small amount at a time, in a sugar to the juice; stir to dis - Cover with clean, hot metal damp jelly bag or double thick - solve the sugar. Place the ket - lids, with sealing compound ness of cheesecloth held in a tle over high heat and, stirring placed next to the jar. Screw colander over a bowl. constantly, bring the mixture metal band down tight. Process quickly to a full, rolling boil 5 minutes in a boiling water that cannot be stirred down. bath canner. Cool jars on a metal rack or folded cloth. Label and store in a cool, dry place.

18 HOW TO MAKE JELLY WITHOUT LIQUID PECTIN Apple Jelly

Use firm, tart apples. It takes about 3 pounds for a Measure 4 cups of the apple juice into a large 1 batch of jelly; about one-fourth of them should be 3 kettle. Add 3 cups of sugar and 2 tablespoons of underripe. Sort and wash the apples. Remove lemon juice, if desired. Stir to dissolve the sugar. stems. Remove blossom ends and cut apples into Place on high heat and boil rapidly to 8 ºF above small pieces. the boiling point of water, or until jelly mixture Do not pare or core. Put apples into a kettle. sheets from a spoon. Remove from heat. Skim off Add 1 cup water per pound of apples. Cover; bring foam. to boil on high heat. Reduce heat and simmer until apples are tender, about 20 to 25 minutes, depend - ing on the firmness or ripeness of the fruit.

Put cooked apples into a jelly bag and allow to drip, Pour jelly immediately into hot containers. Fill 2 or press to remove juice. Strain pressed juice 4 sterile canning jars to ¼ inch from the top; wipe through two thicknesses of damp cheesecloth with - rims of jars. Cover with clean, hot metal lid, with out squeezing. sealing compound next to glass. Screw metal band down tight. Process 5 minutes in a boiling water bath canner. Cool jars on a metal rack or folded cloth. Label and store in a cool, dry place.

19 HOW TO MAKE JAM WITH POWDERED PECTIN Peach Jam

Stir in 5 cups of sugar, continue stirring, and Sort and wash fully ripe peaches. Remove 3 heat again to a full, bubbling boil. Boil hard for 1 stems, skins, and pits. 1 minute, stirring constantly to prevent stick - Crush or chop the peaches. A stainless steel ing. Remove jam from heat and skim and stir potato masher is useful for this purpose. alternately for 5 minutes to help prevent fruit from floating.

Measure 3 ¾ cups of crushed peaches into a Pour the jam into hot, sterile canning jars to ¼ 2 large kettle. 4 inch from top. Place clean, hot metal lid on the Add one package of powdered pectin and ¼ jar, with sealing compound next to glass. Screw cup of lemon juice. Stir well to dissolve the metal band down tight. Process 5 minutes in pectin. Place on high heat and, stirring con - boiling water bath. Cool jars on a metal rack or stantly, bring quickly to a full boil with bubbles folded cloth, then label and store in a cool, dry over the entire surface. place.

20 JAM, JELLY, PRESERVES, CONSERVES, & MARMALADES: RECIPES

Apple Jelly without Added Pectin Apple Marmalade without Added Pectin 4 cups apple juice (about 3 pounds apples and 3 cups water) 8 cups thinly sliced apples (about 3 pounds) 2 tablespoons strained lemon juice, if desired 1 orange 3 cups sugar 1 ½ cups water To prepare juice. Use a proportion of one- 5 cups sugar fourth underripe apples to three- 2 tablespoons lemon juice fourths fully ripe tart fruit. Sort, To prepare fruit. Select tart apples. Wash, pare, quarter, and wash and remove stem and blos - core the apples. Slice thin. Quarter the orange, remove any som ends; do not pare or core. seeds, and slice very thin. Cut apples into small pieces. To make marmalade. Heat water and sugar until sugar is Add water, cover, and bring to dissolved. Add the lemon juice and fruit. Boil rapidly, stir - boil on high heat. Reduce heat ring constantly, to 9 °F above the boiling point of water, or and simmer for 20 to 25 minutes until the mixture thickens. Remove from heat; skim. or until apples are soft. Extract juice. Pour immediately into hot, sterile canning jars to ½ inch To make jelly. Measure apple juice into from the top. Seal. Process 5 minutes in boiling water bath. a kettle. Add lemon juice and sugar and stir well. Boil over Makes 6 or 7 half-pint jars. high heat to 8 ºF above the boiling point of water, or until jelly mixture falls in a sheet from a spoon. Remove from heat; skim off foam quickly. Pour jelly im - Blackberry Jelly without Added Pectin mediately into hot, sterile canning jars to ¼ inch from top. 8 cups blackberry juice (about 5 quart boxes and 1 ½ cups Seal and process 5 minutes in a boiling water bath. water) Makes 4 to 5 half-pint jars. 6 cups sugar To prepare juice. Select a proportion of one-fourth under - Apple Conserve with Powdered Pectin ripe berries to three-fourths ripe fruit. Sort and wash; remove any stems or caps. Crush berries, add water, cover, and bring 4 ½ cups finely chopped red apples (about 3 pounds to boil on high heat. Reduce heat and simmer for 5 minutes. apples) Extract juice. ½ cup water To make jelly. Measure juice into a kettle. Add sugar and ¼ cup lemon juice stir well. Boil over high heat to 8 °F above the boiling point ½ cup raisins of water or until jelly mixture falls in a sheet from a spoon. 1 package powdered pectin Remove from heat; skim off foam quickly. Pour jelly immedi - 5 ½ cups sugar ately into hot, sterile canning jars to ¼ inch from top. Seal, ½ cup chopped nuts and process 5 minutes in a boiling water bath. To prepare fruit. Select tart apples. Sort and wash apples. Makes 7 or 8 half-pint jars. Remove stem and blossom ends and core; do not pare. Chop apples fine. To make conserve. Combine apples, water, lemon juice, and raisins in a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full, bub - bling boil. Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add from 3 drops to 4 drops of red food coloring. Skim. Pour immediately into hot, sterile canning jars to ¼ inch from the top. Seal. Process 5 minutes in boiling water bath. Makes 6 or 7 half-pint jars.

21 Blackberry Jelly with Powdered Pectin Pour immediately into hot, sterile canning jars to ¼ inch from the top. Seal and process 5 minutes in boiling water bath. 3 ½ cups blackberry juice (about 3 quarts boxes berries) Makes 11 or 12 half-pint jars. 1 package powdered pectin 4 ½ cups sugar To prepare juice. Sort and wash fully ripe berries; remove Cherry Jelly with Powdered Pectin any stems or caps. Crush berries and extract juice. 3 ½ cups cherry juice (about 3 pounds or 2 quart boxes sour To make jelly. Measure juice into kettle. Add pectin and stir cherries and ½ cup water) well. Place on high heat and stir constantly. Bring quickly to 1 package powdered pectin a full rolling boil that cannot be stirred down. 4 ½ cups sugar Add sugar, continue stirring, and heat To prepare juice. Select fully ripe cherries. Sort, wash, and again to a full rolling boil. Boil hard for remove stems; do not pit. Crush cherries, add water, cover, 1 minute. bring to boil on high heat. Reduce heat and simmer for 10 Remove from heat; skim off foam minutes. Extract juice. quickly. Pour jelly immediately into To make jelly. Measure juice into a kettle. Add pectin and hot, sterile canning jars to ¼ inch stir well. Place on high heat and, stirring constantly, bring from the top. Seal, and process 5 min - quickly to a full rolling boil that cannot be stirred down. utes in a boiling water bath. Add sugar, continue stirring, and heat again to a full Makes 5 or 6 half-pint jars. rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly im - Blackberry Jelly with Liquid Pectin mediately into hot, sterile canning jars to ¼ inch from the top. Seal, and process 5 minutes in a boiling water bath. 4 cups blackberry juice (about 3 quart boxes berries) Makes about six 8-ounce jars. 7 ½ cups sugar 1 bottle liquid pectin To prepare juice. Sort and wash fully ripe berries; remove Cherry Jam with Powdered Pectin any stems or caps. Crush berries and extract juice. 4 cups ground or finely chopped pitted cherries (about 3 To make jelly. Measure juice into a kettle. Stir in sugar. pounds or 2 quart boxes sour cherries) Place on high heat and stir constantly. Bring quickly to a full 1 package powdered pectin rolling boil that cannot be stirred down. 5 cups sugar Add pectin and heat again to a full, rolling boil. Boil hard To prepare fruit. Sort and wash for 1 minute. fully ripe cherries; remove Remove from heat; skim off foam quickly. Pour jelly stems and pits. Grind cherries immediately into hot, sterile canning jars to ¼ inch from or chop fine. top. Seal, and process 5 minutes in a boiling water bath. To make jam. Measure pre - Makes 8 or 9 half-pint jars. pared cherries into a kettle. Add pectin and stir well. Place on high Blackberry Jam with Liquid Pectin heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Follow directions for strawberry jam with liquid pectin. Put Add sugar, continue stirring, and heat again to a full bub - very seedy blackberries through a sieve or food mill. bling boil. Boil hard for 1 minute, stirring constantly. Re - move from heat; skim. Blackberry Jam with Powdered Pectin Pour immediately into hot, sterile canning jars to ¼ inch from the top. Seal and process 5 minutes in boiling water 6 cups crushed blackberries (about 3 quart boxes berries) bath. 1 package powdered pectin Makes 6 half-pint jars. 8 ½ cups sugar To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put Cherry Jam with Liquid Pectin part or all of them through a sieve or food mill. 4 ½ cups ground or finely chopped To make jam. Measure crushed berries into a kettle. pitted cherries (about 3 pounds or 2 quart boxes sour cher - Add pectin and stir well. Place on high heat and, stirring ries) constantly, bring quickly to a full boil with bubbles over the 7 cups sugar entire surface. 1 bottle liquid pectin Add sugar, continue stirring, and heat again to a full To prepare fruit. Sort and wash fully ripe cherries; remove bubbling boil. Boil hard for 1 minute, stirring constantly. stems and pits. Grind cherries or chop fine. Remove from heat; skim.

22 To make jam. Measure prepared cherries into a kettle. Grape Jelly with Liquid Pectin Add sugar and stir well. Place on high heat and, stirring con - stantly, bring quickly to a full boil with bubbles over the en - 4 cups grape juice (about 3 ½ pounds Concord grapes and ½ tire surface. Boil hard for 1 minute, stirring constantly. cup water) Remove from heat and stir in the pectin. Skim off foam 7 cups sugar quickly. ½ bottle liquid pectin Pour immediately into hot, sterile canning jars to ¼ inch To prepare juice. Sort, wash, and remove stems from fully from the top. Seal and process 5 minutes in boiling water ripe grapes. Crush grapes, add water, cover, and bring to boil bath. on high heat. Reduce heat and simmer for 10 minutes. Makes about 8 half-pint jars. Extract juice. To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two Fig Jam with Liquid Pectin thicknesses of damp cheesecloth to remove crystals. 4 cups crushed figs (about 3 pounds figs) To make jelly. Measure juice into a kettle. Stir in sugar. ½ cup lemon juice Place on high heat and, stirring constantly, bring quickly to a 7 ½ cups sugar full rolling boil that cannot be stirred down. ½ bottle liquid pectin Add pectin and heat again to a full rolling boil. Boil hard To prepare fruit. Sort and wash fully for 1 minute. ripe figs; remove stem ends. Crush or Remove from heat; skim off foam quickly. Pour jelly im - grind fruit. mediately into hot, sterile canning jars to ¼ inch from the To make jam. Place crushed figs top. Seal and process 5 minutes in a boiling water bath. and lemon juice into a kettle. Add sugar Makes 8 or 9 half-pint jars. and stir well. Place on high heat and, stir - ring constantly, bring quickly to a full boil Grape Jelly with Liquid Pectin with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. 4 cups grape juice (about 3 ½ pounds Concord grapes and ½ Remove from heat. Stir in pectin. Skim off foam quickly. cup water) Pour immediately into hot, sterile canning jars to ¼ inch 7 cups sugar from the top. Seal and process 5 minutes in boiling water ½ bottle liquid pectin bath. To prepare juice. Sort, wash, and remove stems from fully Makes about 9 half-pint jars. ripe grapes. Crush grapes, add water, cover, and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. Grape Jelly with Powdered Pectin To prevent formation of tartrate crystals in the jelly, let 5 cups grape juice (about 3 ½ pounds Concord grapes and 1 juice stand in a cool place overnight, then strain through two cup water) thicknesses of damp cheesecloth to remove crystals. 1 package powdered pectin To make jelly. Measure juice into a kettle. Stir in sugar. 7 cups sugar Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred To prepare juice. Sort, wash, and remove stems from down. Add pectin and heat again to a full rolling fully ripe grapes. Crush grapes, add water, cover, and boil. Boil hard for 1 minute. bring to boil on high heat. Reduce heat and simmer Remove from heat; skim off foam quickly. for 10 minutes. Extract juice. To prevent formation Pour jelly immediately into hot, sterile can - of tartrate crystals in the jelly, let juice stand in a ning jars to ¼ inch from the top. Seal and cool place overnight, then strain through two thick - process 5 minutes in a boiling water bath. nesses of damp cheesecloth to remove crystals that Makes 8 or 9 half-pint jars. have formed. To make jelly. Measure juice into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly im - mediately into hot, sterile canning jars to ¼ inch from the top. Seal and process 5 minutes in a boiling water bath. Makes 8 or 9 half-pint jars.

23 Grape Jelly Made from Mint Jelly with Liquid Pectin Frozen Concentrated Juice 1 cup chopped mint leaves and tender stems 1 cup water 6 ½ cups sugar ½ cup cider vinegar 2 ½ cups water 3 ½ cups sugar 1 bottle liquid pectin 5 drops green food coloring 3 six-ounce (2 ¼ cups) frozen concentrated grape juice ½ bottle liquid pectin Stir sugar into water. Place on high heat and, stirring con - To prepare mint. Wash and chop mint. Pack solidly in a stantly, bring quickly to a full, rolling boil that cannot be cup. stirred down. Boil hard for 1 minute. To make jelly. Measure mint into a kettle. Add vinegar, Remove from heat. Stir in pectin. Add thawed, concen - water, and sugar; stir well. Place on high heat and, stirring trated grape juice and mix well. Pour jelly immediately into constantly, bring quickly to a full, rolling boil that cannot be hot, sterile canning jars to ¼ inch from the top. Seal and stirred down. process 5 minutes in a boiling water bath. Add food coloring and pectin; heat again to a full, rolling Makes about 10 half-pint jars. boil. Boil hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses Grape Conserves without Added Pectin of damp cheesecloth. Pour jelly immediately into hot, sterile 4 ½ cups grapes with skins removed (about 4 pounds canning jars to ¼ inch from the top. Seal and process 5 min - Concord grapes) utes in a boiling water bath. 1 orange Makes three or four 8-ounce jars. 4 cups sugar 1 cup seedless raisins Mint-Pineapple Jam with Liquid Pectin ½ teaspoon salt One 20-oz. can crushed pineapple Skins from grapes ¾ cup water 1 cup nuts, chopped fine ¼ cup lemon juice To prepare fruit. Sort and wash grapes; remove from stems. 7 ½ cups sugar Slip skins from grapes; save skins. Measure skinned grapes 1 bottle liquid pectin into a kettle and boil, stirring constantly, for about 10 min - ½ teaspoon mint extract utes or until seeds show. Press through a sieve to remove Few drops green coloring seeds. Place crushed pineapple in a ket - Chop orange fine without peeling it. tle. Add water, lemon juice, and To make conserve. Add orange, sugar, raisins, and salt to sugar. Stir well. Place on high heat and, sieved grapes. Boil rapidly, stirring constantly, until the mix - stirring constantly, bring quickly to a full boil with bubbles ture begins to thicken (about 10 minutes). over the entire surface. Boil hard for 1 minute, stirring con - Add grape skins and boil, stirring constantly, to 9 ºF above stantly. Remove from heat; add pectin, flavor extract, and col - the boiling point of water (about 10 minutes). Do not over - oring. Skim. cook; the mixture will thicken more on cooling. Add nuts Pour immediately into hot, sterile canning jars to ¼ inch and stir well. Remove from heat; skim. from the top. Seal and process 5 minutes in boiling water Pour immediately into hot, sterile canning jars to ¼ inch bath. from the top. Seal and process 5 minutes in boiling water Makes 9 or 10 half-pint jars. bath. Variation. Use 10 drops oil of spearmint instead of mint Makes 8 or 9 half-pint jars. extract.

Too much pectin (fruit was not ripe enough or added too much pectin) and overcooking can cause jelly to be too stiff. Too little sugar or improper sealing can cause fermentation of jelly.

24 Mixed Fruit Jelly with Liquid Pectin Spiced Orange Jelly with Powdered Pectin 2 cups cranberry juice (about 1 pound cranberries and 2 cups 2 cups orange juice (about 5 medium oranges) water) 1/3 cup lemon juice (about 2 medium lemons) 2 cups quince juice (about 2 pounds quince and 4 cups 2/3 cup water water) 1 package powdered pectin 1 cup apple juice (about ¾ pound apples and ¾ cup water) 2 tablespoons orange peel, finely chopped 7 ½ cups sugar 1 teaspoon whole allspice ½ bottle liquid pectin ½ teaspoon whole cloves To prepare fruit. Sort and wash fully ripe cranberries. Add 4 sticks cinnamon, 2 inches long water, cover, and bring to a boil on high heat. Reduce heat 3 ½ cups sugar and simmer for 20 minutes. Extract juice. Sort and wash quince. Remove stem and blossom ends; do Mix orange juice, lemon juice, and water in a large saucepan. not pare or core. Slice very thin or cut into small pieces. Add Stir in pectin. water, cover, and bring to a boil on high heat. Reduce heat Place orange peel, allspice, cloves, and cinnamon sticks and simmer for 25 minutes. Extract juice. loosely in a clean white cloth, tie with a string, and add fruit Sort and wash apples. Remove stem and blossom ends; do mixture. not pare or core. Cut into small pieces. Add water, cover, and Place on high heat and, stirring constantly, bring quickly bring to a boil on high heat. Reduce heat and simmer 20 to a full, rolling boil that cannot be stirred down. minutes. Extract juice. Add sugar, continue stirring, and heat again to a full, NOTE: These juices may be prepared when the fruits are rolling boil. Boil hard for 1 minute. in season and then frozen or canned until the jelly is made. Remove from heat. Remove spice bag and skim off foam To make jelly. Measure juices into a kettle. Stir in sugar. quickly. Pour jelly immediately into hot, sterile canning jars Place on high heat and, stirring constantly, bring quickly to a to ¼ inch from top. Seal, and process 5 minutes in a boiling full, rolling boil that cannot be stirred down. water bath. Add pectin and return to a full, rolling boil. Boil hard for Makes 4 half-pint jars. 1 minute. Remove from heat; skim off foam quickly. Pour jelly im - Orange Marmalade without Added Pectin mediately into hot, sterile canning jars to ¼ inch from the ¾ cup grapefruit peel (½ grapefruit) top. Seal, and process 5 minutes in a boiling water bath. ¾ cup orange peel (1 orange) Makes nine or ten 8-ounce jars. 1 3⁄ cup lemon peel (1 lemon) 1 quart cold water Orange Jelly Made from Pulp of 1 grapefruit Pulp of 4 medium-sized oranges Frozen Concentrated Juice 1 3⁄ cup lemon juice 3 ¼ cups sugar 2 cups boiling water 1 cup water 3 cups sugar 3 tablespoons lemon juice To prepare fruit. Wash and peel fruit. Cut peel into thin ½ bottle liquid pectin strips. Add cold water and simmer in a covered pan until ten - One 6-ounce can (¾ cup) frozen der (about 30 minutes). Drain. concentrated orange juice Remove seeds and membrane from peeled fruit. Cut fruit Stir the sugar into the water. Place on into small pieces. high heat and, stirring constantly, bring To make marmalade. Add boiling water to peel and fruit. quickly to a full, rolling boil that cannot be stirred down. Add sugar and boil rapidly to 9 °F above the boiling point of Add lemon juice. Boil hard for 1 minute. water (about 20 minutes), stirring frequently. Remove from Remove from heat. Stir in pectin. Add thawed concen - heat; skim. trated orange juice and mix well. Pour immediately into hot, sterile canning jars to ¼ inch Pour jelly immediately into hot, sterile canning jars to ¼ from the top. Seal and process 5 minutes in boiling water inch from the top. Seal and process 5 minutes in a boiling bath. water bath. Makes 3 or 4 half-pint jars. Makes 4 or 5 half-pint jars.

25 Apricot-Orange Conserve Spiced Blueberry-Peach Jam without Added Pectin without Added Pectin 3 ½ cups chopped drained apricots 4 cups chopped or ground peaches (about 4 pounds peaches) (about two 20-ounce cans of unpeeled 4 cups blueberries (about 1 quart fresh blueberries or two apricots or 1 pound dried apricots) 10-ounce packages of unsweetened frozen blueberries) 1 ½ cups orange juice (3 or 4 medium- 2 tablespoons lemon juice sized oranges) ½ cup water Peel of ½ orange, finely shredded 5 ½ cups sugar 2 tablespoons lemon juice ½ teaspoon salt 3 ¼ cups sugar 1 stick cinnamon ½ cup chopped nuts ½ teaspoon whole cloves To prepare dried apricots. Cook apricots uncovered in 3 ¼ teaspoon whole allspice cups water until tender (about 20 minutes); drain and chop. To prepare fruit. Sort and wash fully ripe peaches; peel and To make conserve. Combine all ingredients except nuts. remove pits. Chop or grind peaches. Cook to 9 °F above the boiling point of water or until thick, Sort, wash, and remove any stems from fresh blueberries. stirring constantly. Add nuts; stir well. Remove from heat; Thaw frozen berries. skim. To make jam. Measure fruits into a kettle; add lemon Pour immediately into hot, sterile canning jars to ¼ inch juice and water. Cover, bring to a boil, and simmer for 10 from the top. Seal, and process 5 minutes in boiling water minutes, stirring occasionally. bath. Add sugar and salt; stir well. Add spices tied in cheese - Makes about 5 half-pint jars. cloth. Boil rapidly, stirring constantly, to 9 °F above the boil - ing point of water, or until the mixture thickens. Thiamine in canned fruits and vegetables is well retained Pour immediately into hot, sterile canning jars to ¼ inch when stored for 1 year at 65 °F. When stored at 80 °F for 1 from the top. Seal, and process 5 minutes in boiling water bath. year, losses of this nutrient may increase to 15 percent in Makes 6 or 7 half-pint jars. canned fruits and to 25 percent in canned vegetables. Peach-Orange Marmalade Peach Jam with Powdered Pectin without Added Pectin 3 ¾ cups crushed peaches (about 3 pounds peaches) 5 cups finely chopped or ground peaches (about 4 pounds ½ cup lemon juice peaches) 1 package powdered pectin 1 cup finely chopped or ground oranges (about 2 medium- 5 cups sugar sized oranges) Peel of 1 orange, finely shredded To prepare fruit. Sort and wash fully ripe 2 tablespoons lemon juice peaches. Remove stems, skins, and pits. Crush 6 cups sugar peaches. To make jam. Measure crushed peaches into a kettle. Add To prepare fruit. Sort and wash fully ripe peaches. Finely lemon juice and pectin; stir well. Place on high heat and, stir - chop or grind the peaches. ring constantly, bring quickly to a full boil with bubbles over Remove peel, white portion, and seeds from oranges. the entire surface. Finely chop or grind the pulp. Add sugar, continue stirring, and heat again to a full, To make marmalade. Measure the prepared fruit into a bubbling boil. Boil hard for 1 minute, stirring constantly. kettle. Add remaining ingredients and stir well. Boil rapidly, Remove from heat; skim. stirring constantly to 9 °F above the boiling point of water, Pour immediately into hot, sterile canning jars to ¼ inch or until the mixture thickens. Remove from heat; skim. from the top. Seal, and process 5 minutes in boiling water bath. Pour immediately into hot, sterile canning jars to ¼ inch Makes about 6 half-pint jars. from the top. Seal, and process 5 minutes in boiling water bath. Makes 6 or 7 half-pint jars.

26 Pineapple Jam with Liquid Pectin Plum Jam with Powdered Pectin One 20-ounce can crushed pineapple 6 cups crushed plums (about 3 ½ pounds plums) 3 tablespoons lemon juice 1 package powdered pectin 3 ¼ cups sugar 8 cups sugar ½ bottle liquid pectin To prepare fruit. Sort fully ripe plums, wash, cut into Combine pineapple and lemon pieces, and remove pits. If flesh clings tightly to pits, cook juice in a kettle. Add sugar and stir plums slowly in a small amount of water for a few minutes well. Place on high heat and, stir - until they are softened, then remove pits. Crush fruit. ring constantly, bring quickly to a To make jam. Measure crushed plums into a kettle. Add full boil with bubbles over the entire pectin and stir well. Place on high heat surface. Boil hard for 1 minute, stirring constantly. and, stirring constantly, bring quickly Remove from heat; stir in pectin. Skim. to a full boil with bubbles over the en - Let stand for 5 minutes. tire surface. Pour immediately into hot, sterile canning jars to ¼ inch Add sugar, continue stirring, and from the top. Seal, and process 5 minutes in boiling water heat again to a full, bubbling boil. bath. Boil hard for 1 minute. Remove from Makes 4 or 5 half-pint jars. heat; skim. Pour immediately into hot, sterile can - ning jars to ¼ inch from the top. Seal, and Plum Jelly with Powdered Pectin process 5 minutes in boiling water bath. 5 cups plum juice (about 4 ½ pounds plums and 1 cup water) Makes about 9 half-pint jars. 1 package powdered pectin 7 cups sugar Quince Jelly without Added Pectin To prepare juice. Sort and wash fully ripe plums and cut in pieces; do not peel or pit. Crush fruit, add water, cover, and 3 ¾ cups quince juice (about 3 ½ pounds quince and 7 cups bring to boil on high heat. Reduce heat and simmer for 10 water) minutes. Extract juice. 1/3 cup lemon juice To make jelly. Measure juice into a kettle. Add pectin and 3 cups sugar stir well. Place on high heat and, stirring constantly, bring To prepare juice. Select a proportion of about one-fourth quickly to a full, rolling boil that cannot be stirred down. underripe quince and three-fourths fully ripe fruit. Sort, Add sugar, continue stirring, and heat again to a full, wash, and remove stems and blossom ends; do not pare or rolling boil. Boil hard for 1 minute. core. Slice quince very thin or cut into small pieces. Add Remove from heat; skim off foam quickly. Pour jelly im - water, cover, and bring to boil on high heat. Reduce heat and mediately into hot, sterile canning jars to ¼ inch from the simmer for 25 minutes. Extract juice. top. Seal, and process 5 minutes in a boiling water bath. To make jelly. Measure quince juice into a kettle. Add Makes 7 or 8 half-pint jars. lemon juice and sugar. Stir well. Boil over high heat to 8 °F above the boiling point of water, or until jelly mixture forms a sheet from a spoon. Plum Jelly with Liquid Pectin Remove from heat; skim off foam quickly. Pour jelly im - 4 cups plum juice (about 4 ½ pounds plums and ½ cup water) mediately into hot, sterile canning jars to ¼ inch from the 7 ½ cups sugar top. Seal, and process 5 minutes in a boiling water bath. ½ bottle liquid pectin Makes about four 8-ounce jars. To prepare juice. Sort and wash fully ripe plums and cut in pieces; do not peel or pit. Crush fruit, add water, cover, and Strawberry Jam with Powdered Pectin bring to boil over high heat. Reduce heat and simmer for 10 minutes. Extract juice. 5 ½ cups crushed strawberries (about 3 quart boxes straw - To make jelly. Measure juice into a kettle. Stir in sugar. berries) Place on high heat and, stirring constantly, bring quickly to a 1 package powdered pectin full, rolling boil that cannot be stirred down. 8 cups sugar Add pectin; bring again to full, rolling boil. Boil hard 1 To prepare fruit. Sort and wash fully ripe strawberries; re - minute. move stems and caps. Crush berries. Remove from heat; skim off foam quickly. Pour jelly im - To make jam. Measure crushed strawberries into a kettle. mediately into hot, sterile canning jars to ¼ inch from the Add pectin and stir well. Place on high heat and, stirring con - top. Seal and process 5 minutes in a boiling water bath. stantly, bring quickly to a full boil with bubbles over the en - Makes 7 or 8 half-pint jars. tire surface.

27 Add sugar, continue stirring, and heat again to a full, bub - To prepare fruit. Wash rhubarb and slice thin or chop; do bling boil. Boil hard for 1 minute, stirring constantly. Re - not peel. Add water, cover, and simmer until rhubarb is ten - move from heat; skim. der (about 1 minute). Pour immediately into hot, sterile canning jars to ¼ inch Sort and wash fully ripe strawberries; remove stems and from the top. Seal, and process 5 minutes in boiling water caps. Crush berries. bath. To make jam. Measure prepared rhubarb and strawber - Makes 9 or 10 half-pint jars. ries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bub - bles over the entire surface. Boil hard for 1 minute, stirring Strawberry Jam with Liquid Pectin constantly. 4 cups crushed strawberries (about 2 quart boxes strawber - Remove from heat and stir in pectin. Skim. ries) Pour immediately into hot, sterile canning jars to ¼ inch 7 cups sugar from the top. Seal, and process 5 minutes in boiling water ½ bottle liquid pectin bath. To prepare fruit. Select large, firm, tart strawberries. Wash Makes 7 or 8 half-pint jars. and drain berries; remove caps. To make preserves. Combine prepared fruit and sugar in Tutti-Frutti Jam with Powdered Pectin alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat the fruit mixture 3 cups chopped or ground pears (about 2 pounds pears) to boiling, stirring gently. Boil rapidly, 1 large orange stirring as needed to prevent sticking. ¾ cup drained crushed pineapple Cook to 9 °F above the boiling point of water, ¼ cup chopped maraschino cherries (3-ounce bottle) or until the syrup is somewhat thick ¼ cup lemon juice (about 15 or 20 minutes). 1 package powdered pectin Remove from heat and stir in 5 cups sugar pectin; skim. Pour immediately into To prepare fruit. Sort and wash ripe pears; pare and core. hot, sterile canning jars to ¼ inch Chop or grind the pears. Peel orange, remove seeds, and chop from the top. Seal, and process 5 or grind pulp. minutes in boiling water bath. To make jam. Measure chopped pears into a kettle. Add Makes about 4 half-pint jars. orange, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Strawberry Jelly with Liquid Pectin Add sugar, continue stirring, and heat again to a full bub - Follow directions for blackberry jelly with liquid pectin. bling boil. Boil hard for 1 minute, stirring constantly. Re - move from heat; skim. Strawberry Jelly with Powdered Pectin Pour immediately into hot, sterile canning jars to ¼ inch from the top. Seal, and process 5 minutes in boiling water Follow directions for blackberry jelly with powdered pectin. bath. Makes 6 or 7 half-pint jars. Rhubarb-Strawberry Jam with Liquid Pectin 1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and ¼ cup water) 2 ½ cups crushed strawberries (about 1 ½ quart boxes) 6 ½ cups sugar ½ bottle liquid pectin

28 DIRECTIONS FOR tomato ketchup with 3 cups of Hot pack. Shell the beans, cover cooking liquid from beans. Heat to with boiling water, and bring to boil. VEGETABLES & boiling. In glass jars. Pack hot beans FRUITS Molasses sauce. Mix 1 quart loosely to 1 inch of the top. Add ½ water or soaking liquid from beans, teaspoon salt to pints; 1 teaspoon to Asparagus 3 tablespoons dark molasses, 1 ta - quarts. Cover with boiling water, Raw pack. Wash aspara - blespoon vinegar, 2 teaspoons salt, leaving 1-inch space at the top of the gus; trim off scales and ¾ teaspoon powdered dry mus - jar. Adjust jar lids. and tough ends, and tard. Heat to boiling. Process in a dial gauge pressure wash again. Cut canner at 11 pounds pressure or in a Beans, Baked (Dried) weighted gauge pressure canner at into 1-inch pieces. Soak and boil beans according to di - 10 pounds pressure: In glass jars. Pack rections for beans with sauce. Pint jars ...... 40 minutes asparagus as tightly as Place seven ¾-inch pieces of salt Quart jars ...... 50 minutes possible without crush - pork, ham, or bacon in earthenware ing to 1 inch of top. Add ½ teaspoon crock or a pan. Beans, Snap salt to pints; 1 teaspoon to quarts. Add beans. Add enough molasses Raw pack. Wash beans. Trim ends; Cover with boiling water, leaving 1- sauce to cover beans. Cover crock cut into 1-inch pieces. inch space at top of jar. Adjust jar and bake 4 to 5 hours at 350 °F In glass jars. Pack raw beans lids. (moderate oven). Add water as tightly to 1 inch of top. Add ½ tea - Process in a dial gauge pressure needed – about every hour. spoon salt to pints; 1 teaspoon to canner at 10 pounds pressure: In glass jars. Pack hot beans to 1 quarts. Cover with boiling water, Pint jars ...... 30 minutes inch of the top. Adjust jar lids. leaving 1-inch space at top of jar. Ad - Quart jars ...... 40 minutes Process in a dial gauge pressure can - just jar lids. ner at 11 pounds pressure or in a Process in dial gauge pressure Beans, Dried (with Tomato weighted gauge pressure canner at canner at 11 pounds pressure or in a or Molasses Sauce) 10 pounds pressure: weighted gauge pressure canner at Sort and wash dried beans (kidney, Pint jars ...... 65 minutes 10 pounds pressure: navy, or yellow eye). Cover with boil - Quart jars ...... 75 minutes Pint jars ...... 20 minutes Quart jars ...... 25 minutes ing water; boil 2 minutes, remove Beans, Lima (Fresh) from heat, and let soak 1 hour. Heat Can only beans that are young and Beets to boiling, drain, and save liquid for tender. Sort beets for size. Cut making sauce. Raw pack. Shell and wash beans. off tops, leaving an In glass jars. Fill jars three- In glass jars. Pack raw beans into inch of stem. Also fourths full with hot beans. Add a clean jars. For small-type beans, fill leave root. Wash small piece of salt pork, ham, or to 1 inch of the top of the jar for beets. Cover with bacon. Fill to 1 inch of the top with pints and 1 ½ inches for quarts; for boiling water and hot sauce (see recipes below). Adjust large beans, fill to 1 inch of top for boil until skins slip jar lids. pints and 1 ½ inches for quarts. easily – 15 to 25 min - Process in a dial gauge pressure Beans should not be pressed or utes, depending on size. Skin and canner at 11 pounds pressure or in a shaken down. Add ½ teaspoon salt trim. Leave baby beets whole. Cut weighted gauge pressure canner at to pints; 1 teaspoon to quarts. Fill medium or large beets in ½-inch 10 pounds pressure: jar to 1 inch of the top with boiling cubes or slice; halve or quarter very Pint jars ...... 65 minutes water. Adjust jar lids. large slices. Quart jars ...... 75 minutes Process in dial gauge pressure In glass jars. Pack hot beets to 1 canner at 11 pounds pressure or in a inch of top. Add ½ teaspoon salt to Tomato sauce. Either mix 1 weighted gauge pressure canner at pints; 1 teaspoon to quarts. Cover quart tomato juice, 3 tablespoons 10 pounds pressure: with boiling water, leaving 1 inch at sugar, 2 teaspoons salt, 1 tablespoon Pint jars ...... 40 minutes top of jar. Adjust jar lids. chopped onion, and ¼ teaspoon each Quart jars ...... 50 minutes Process in a dial gauge pressure of ground cloves, allspice, mace, and canner at 11 pounds pressure or in a cayenne pepper; or mix 1 cup of weighted gauge pressure canner at

29 10 pounds pressure: weighted gauge pressure canner at 15 minutes without added liquid in Pint jars ...... 30 minutes 10 pounds pressure: a covered saucepan. Quart jars ...... 35 minutes Pint jars ...... 85 minutes In glass jars . Pack hot mush - rooms to 1 inch of top. Add ¼ tea - Carrots Corn, Whole-Style spoon salt to half pints; ½ teaspoon Wash and Husk corn and remove Raw pack. Raw pack. to pints. For better color, add crys - scrape carrots. Slice silk. Wash. Cut talline ascorbic acid – 1/16 tea - or dice. from cob at about spoon to half-pints; 1/8 teaspoon to Pack three-fourths the In glass jars. pints. Add boiling-hot cooking liq - raw carrots tightly depth of kernel. uid or boiling water to cover mush - into clean jars, to 1 CAUTION: Do rooms, leaving 1-inch space at top of inch of the top of the not scrape cob. jar. Adjust jar lids. jar. Add ½ teaspoon salt to Pack In glass jars. Process in a dial gauge pressure pints; 1 teaspoon to quarts. Fill jar corn to 1 inch of top; do not shake or canner at 11 pounds pressure or in a to 1 inch of top with boiling water. press down. Add ½ teaspoon salt to weighted gauge pressure canner at Adjust jar lids. pints; 1 teaspoon to quarts. Fill to 1 10 pounds pressure: Process in dial gauge pressure inch of top with boiling water. Ad - Half-pint jars ...... 45 minutes canner at 11 pounds pressure or in a just jar lids. Pint jars ...... 45 minutes weighted gauge pressure canner at Process in a dial gauge pressure 10 pounds pressure: canner at 11 pounds pressure or in a Okra Pint jars ...... 25 minutes weighted gauge pressure canner at Can only the tender pods. Wash; Quart jars ...... 30 minutes 10 pounds pressure: trim. Cook for 2 minutes in boiling Pint jars ...... 55 minutes water. Cut into 1-inch lengths or Hot pack. Wash and scrape car - Quart jars ...... 85 minutes leave pods whole. rots. Slice or dice. Cover with boil - In glass jars. Pack hot okra to 1 ing water, bring to boil, and simmer Hot pack. Husk corn and remove inch of top. Add ½ teaspoon salt to 5 minutes. silk. Wash. Cut from cob at about pints; 1 teaspoon to quarts. Cover In glass jars. Pack hot carrots to three-fourths the depth of kernel. with boiling water, leaving 1-inch 1 inch of top. Add ½ teaspoon salt to Caution: Do not scrape cob. To each space at top of jar. Adjust jar lids. pints; 1 teaspoon to quarts. Cover quart of corn add 1 cup boiling Process in a dial gauge pressure with boiling-hot cooking liquid, water. Heat to boiling and simmer 5 canner at 11 pounds pressure or in a leaving 1-inch space at top of jar. Ad - minutes. weighted gauge pressure canner at just jar lids. In glass jars. Pack hot corn to 1 10 pounds pressure: Process in a dial gauge pressure inch of top and cover with boiling- Pint jars ...... 25 minutes canner at 11 pounds pressure or in a hot cooking liquid, leaving 1-inch Quart jars ...... 40 minutes weighted gauge pressure canner at space at top of jar. Or fill to 1 inch of 10 pounds pressure: top with mixture of corn and liquid. Peas, Blackeyed, Pint jars ...... 25 minutes Add ½ teaspoon salt to pints; 1 tea - Crowder, or Field Quart jars ...... 30 minutes spoon to quarts. Adjust jar lids. Raw pack. Raw pack blackeyed peas Process in a dial gauge pressure to 1 ½ inches from Corn, Cream-Style canner at 11 pounds pressure or in a the top of pint Husk corn and remove Hot pack. weighted gauge pressure canner at jars and 2 silk. Wash. Blanch ears 4 minutes in 10 pounds pressure: inches from boiling water. Cut corn from cob at Pint jars ...... 55 minutes the top of about center of kernel and scrape Quart jars ...... 85 minutes quart jars; do cob. To each quart of corn and scrap - not shake or ings add 1 pint boiling water. Heat Mushrooms press peas down. to boiling. Trim stems and discolored parts of Add ½ teaspoon salt to pints; 1 tea - In glass jars. Use pint jars only. mushrooms. Soak mushrooms in spoon to quarts. Cover with boiling Pack hot corn to 1 inch of top. Add cold water for 10 minutes to remove water, leaving 1-inch space at the top ½ teaspoon salt to each jar. Adjust adhering soil. Wash in clean water. of jars. Adjust jar lids. jar lids. Leave small mushrooms whole; cut Process in a dial gauge pressure Process in a dial gauge pressure larger ones in halves or quarters. canner at 11 pounds pressure or in a canner at 11 pounds pressure or in a Steam 4 minutes or heat gently for weighted gauge pressure canner at

30 10 pounds pressure: Peppers, Hot or Sweet months after harvest. Wash potatoes Pint jars ...... 40 minutes (including Chiles, Jalapeno, and boil or steam until partially soft Quart jars ...... 50 minutes and Pimento) (15 to 20 minutes). Remove skins. Select your favorite Cut medium potatoes, if needed, so Hot pack. Shell and wash black - pepper(s). that pieces are uniform in size. eyed peas, cover with boiling water, CAUTION: If you CAUTION: Do not mash or and bring to a rolling boil. Drain. choose hot pepper, puree pieces . In glass jars. Pack hot blackeyed wear plastic gloves In glass jars. Pack hot potatoes peas to 1 ½ inches of top of pint jars while handling them leaving 1-inch headspace. Add 1 tea - and 1 ½ inches of top of quart jars; or wash hands thor - spoon salt per quart to the jar, if de - do not shake or press peas down. oughly with soap and water be - sired. Cover with your choice of Add ½ teaspoon salt to pints; 1 tea - fore touching your face. Small fresh boiling water or syrup, leaving spoon to quarts. Cover with boiling peppers may be left whole. Large 1-inch headspace. Adjust jar lids. water, leaving 1-inch space at top of peppers may be quartered. Remove Process in a dial gauge pressure jar. Adjust jar lids. cores and seeds. Slash two or four canner at 11 pounds pressure on in Process in a dial gauge pressure slits in each pepper, and either a weighted gauge pressure canner at canner at 11 pounds pressure or in a blanch in boiling water or blister 10 pounds pressure: weighted gauge pressure canner at using one of the following methods: Pint jars ...... 65 minutes 10 pounds pressure: Quart jars ...... 90 minutes • Oven or broiler method: Pint jars ...... 40 minutes Place pepper in a hot oven Quart jars ...... 50 minutes Potatoes, White (400 °F) or broiler from 6 (Cubed or Whole) Peas, Green (Fresh) minutes to 8 minutes until Use potatoes from 1 skins blister. Raw pack. Shell and wash peas. inch to 2 ½ inches In glass jars. Pack peas loosely to • Range-top method: Cover hot in diameter. 1 inch of the top. Do not shake or burner, either gas or electric, Wash, pare, and press down. Add ½ teaspoon salt to with heavy wire mesh. Place cook in boiling pints; 1 teaspoon to quarts. Cover peppers on burner for several water for 10 minutes until skins blister. with boiling water, leaving 1-inch minutes. Drain. Allow peppers to cool. Place in a pan space at top of jar. Adjust jar lids. In glass jars. Pack and cover with a damp cloth. This Process in a dial gauge pressure hot potatoes to 1 inch of the top. will make peeling the peppers easier. canner at 11 pounds pressure or in a Add ½ teaspoon salt to pints; 1 tea - After several minutes, peel each pep - weighted gauge pressure canner at spoon to quarts. Cover with boiling per. Flatten whole peppers. Add ½ 10 pounds pressure: water, leaving 1-inch space at top of teaspoon of salt to each pint jar, if Pint jars ...... 40 minutes jar. Adjust jar lids. desired. Fill jars loosely with pep - Quart jars ...... 40 minutes Process in a dial gauge pressure pers and add fresh boiling water, canner at 11 pounds pressure or in a leaving 1-inch headspace. Adjust Hot pack. Shell and wash peas. weighted gauge pressure canner at lids and process. Cover with boiling water. Bring to 10 pounds pressure: Process in a dial gauge pressure boil. Pint jars ...... 35 minutes canner at 11 pounds pressure or in a In glass jars. Pack hot peas Quart jars ...... 40 minutes loosely to 1 inch of the top. Add ½ weighted gauge pressure canner at teaspoon salt to pints; 1 teaspoon to 10 pounds pressure: Pumpkin and Winter quarts. Cover with boiling water, Half-pint jars ...... 35 minutes Squash (Cubed) leaving 1 inch space at the top of the Pint jars ...... 35 minutes Wash, remove seeds, cut jar. Adjust jar lids. Sweetpotatoes into 1-inch-wide slices, and peel. Process in a dial gauge pressure (Pieces or Whole) Cut flesh into 1- canner at 11 pounds pressure or in a It is not recommended to dry pack inch cubes. Boil weighted gauge pressure canner at sweetpotatoes. 2 minutes. 10 pounds pressure: Choose small to medium-sized CAUTION: Do not Pint jars ...... 40 minutes potatoes. They should be mature and mash or puree. Quart jars ...... 40 minutes not too fibrous. Can within 1 to 2

31 In glass jars. Fill jars with hot Process in a weighted gauge pressure utes. Fill jars with hot tomatoes, cubes and cooking liquid leaving 1- canner at 15 pounds pressure: leaving ½-inch headspace. Add hot inch headspace. Adjust lids and Pint jars ...... 15 minutes tomato juice to the jars to cover the process. Quart jars ...... 15 minutes tomatoes, leaving ½-inch headspace. Process in a dial gauge pressure Add 2 tablespoons bottled lemon canner at 11 pounds pressure or in a Tomatoes juice or ½ teaspoon citric acid to weighted gauge pressure canner at (Whole or Halved) each quart jar. For pints, use 1 table - 10 pounds pressure: Packed in tomato juice spoon bottled lemon juice or ¼ tea - Pint jars ...... 55 minutes Wash tomatoes. Dip in boiling water spoon citric acid for each jar. Add 1 Quart jars ...... 90 minutes for 30 to 60 seconds or until skins teaspoon of salt per quart or ½ tea - split; then dip in cold water. Slip off spoon of salt per pint to the jars, if Tomatoes skins and remove cores. Leave whole desired. Adjust lids and process by (Whole or Halved) or cut into halves. one of the following methods: Packed raw without added liquid Raw pack. Heat tomato juice in a Boiling water bath: Wash tomatoes. Dip saucepan. Fill jars with raw toma - Pint jars ...... 85 minutes in boiling water toes, leaving ½-inch headspace. Quart jars ...... 85 minutes for 30 to 60 sec - Cover tomatoes in the jars with hot onds or until tomato juice, leaving ½-inch head - Process in a dial gauge pressure can - skins split; then space. Add 2 tablespoons bottled ner at 6 pounds pressure or in a dip in cold water. lemon juice or ½ teaspoon citric acid weighted gauge pressure canner at 5 Slip off skins and re - to each quart jar. For pints, use 1 ta - pounds pressure: move cores. Leave whole or halve. blespoon bottled lemon juice or ¼ Pint jars ...... 40 minutes Fill jars with raw tomatoes, leav - teaspoon of salt per quart or ½ tea - Quart jars ...... 40 minutes ing ½-inch headspace. Press toma - spoon of salt per pint to the jars, if toes in the jars until spaces between desired. Adjust lids and process by Process in a dial gauge pressure can - them fill with juice. Leave ½-inch one of the following methods: ner at 11 pounds pressure or in a headspace. Add 2 tablespoons bot - Boiling water bath: weighted gauge pressure canner at tled lemon juice or ½ teaspoon citric Pint jars ...... 85 minutes 10 pounds pressure: acid to each quart jar. For pints, use Quart jars ...... 85 minutes Pint jars ...... 25 minutes 1 tablespoon bottled lemon juice or Quart jars ...... 25 minutes ¼ teaspoon citric acid for each jar. Process in a dial gauge pressure Add 1 teaspoon of salt per quart or canner at 6 pounds pressure or in a Process in a dial gauge pressure can - ½ teaspoon of salt per pint to the weighted gauge pressure canner at ner at 15 pounds pressure: jars, if desired. Adjust lids and 5 pounds pressure: Pint jars ...... 15 minutes process by one of the following Pint jars ...... 40 minutes Quart jars ...... 15 minutes methods: Quart jars ...... 40 minutes Boiling water bath: Tomatoes Pint jars ...... 85 minutes Process in a dial gauge pressure can - (Whole or Halved) Quart jars ...... 85 minutes ner at 11 pounds pressure on in a Packed in water Process in a dial gauge pressure weighted gauge pressure canner at Wash tomatoes. Dip in boiling water canner at 6 pounds pressure or in a 10 pounds pressure: for 30 to 60 seconds or until skins weighted gauge pressure canner at 5 Pint jars ...... 25 minutes split; then dip in cold water. Slip off pounds pressure: Quart jars ...... 25 minutes skins and remove cores. Leave whole Pint jars ...... 40 minutes or cut into halves. For hot pack prod - Quart jars ...... 40 minutes Process in a weighted gauge pressure ucts, put tomatoes in a large canner at 15 pounds pressure: saucepan and add enough water to Process in a dial gauge pressure can - Pint jars ...... 15 minutes cover the tomatoes. Boil them gently ner at 11 pounds pressure or in a Quart jars ...... 15 minutes for 5 minutes. Fill jars with hot weighted gauge pressure canner at tomatoes or with raw peeled toma - 10 pounds pressure: Hot pack. Put tomatoes in a large toes. Add 2 tablespoons bottled Pint jars ...... 25 minutes saucepan and add enough tomato lemon juice or ½ teaspoon citric acid Quart jars ...... 25 minutes juice to cover them completely. Boil to each quart jar. For pints, use 1 ta - tomatoes and juice gently for 5 min - blespoon bottled lemon juice or ¼

32 teaspoon citric acid for each jar. Add tomatoes, leaving ½-inch headspace. saucepan. Crush, heat, and simmer ½ teaspoon of salt per pint or 1 tea - Add 2 tablespoons bottled lemon for 5 minutes before juicing. spoon of salt per quart to the jars, if juice or ½ teaspoon citric acid to Press both types of heated juice desired. Add the hot cooking liquid each quart jar. For pints, use 1 table - through a sieve or food mill to re - to the hot pack, or hot water for raw spoon bottled lemon juice to ¼ tea - move skins and seeds. Add 2 table - pack to cover, leaving ½-inch head - spoon citric acid for each jar. Add 1 spoons bottled lemon juice or ½ space. Adjust lids and process by one teaspoon citric acid for each jar. Add teaspoon citric acid to each quart jar. of the following methods: 1 teaspoon of salt per quart or ½ tea - For pints, add 1 tablespoon bottled Boiling water bath (raw or hot pack): spoon of salt per pint to the jars, if lemon juice or ¼ teaspoon citric acid Pint jars ...... 40 minutes desired. Adjust lids and process by to each jar. Heat juice again to boil - Quart jars ...... 45 minutes one of the following methods: ing. Add ½ teaspoon of salt per pint Boiling water bath: or 1 teaspoon of salt per quart to the Pressure canner (raw or hot pack): Pint jars ...... 35 minutes jars, if desired. Fill jars with hot Process in a dial gauge pressure can - Quart jars ...... 45 minutes tomato juice, leaving ½-inch head - ner at 6 pounds pressure or in a space. Adjust lids and process by one weighted gauge pressure canner at 5 Process in a dial gauge pressure can - of the following methods: pounds pressure: ner at 6 pounds pressure or in a Boiling water bath: Pint jars ...... 15 minutes weighted gauge pressure canner at 5 Pint jars ...... 35 minutes Quart jars ...... 15 minutes pounds pressure: Quart jars ...... 40 minutes Pint jars ...... 20 minutes Process in a dial gauge pressure can - Quart jars ...... 20 minutes Process in a dial gauge pressure can - ner at 11 pounds pressure or in a ner at 6 pounds pressure or in a weighted gauge pressure canner at Process in a dial gauge pressure can - weighted gauge pressure canner at 5 10 pounds pressure: ner at 11 pounds pressure or in a pounds pressure: Pint jars ...... 10 minutes weighted gauge pressure canner at Pint jars ...... 20 minutes Quart jars ...... 10 minutes 10 pounds pressure: Quart jars ...... 20 minutes Pint jars ...... 15 minutes Process in a weighted gauge pressure Quart jars ...... 15 minutes Process in a dial gauge pressure can - canner at 15 pounds pressure: ner at 11 pounds pressure or in a Pint jars ...... 1 minute Process in a weighted gauge pressure weighted gauge pressure canner at Quart jars ...... 1 minute canner at 15 pounds pressure: 10 pounds pressure: Pint jars ...... 10 minutes Pint jars ...... 15 minutes Tomatoes (Crushed) Quart jars ...... 10 minutes Quart jars ...... 15 minutes With no added liquid Wash tomatoes. Dip in boiling water Tomato Juice Process in a weighted gauge pressure for 30 to 60 seconds or until skins Wash, remove stems, and trim off canner at 15 pounds pressure: split; then dip in cold water. Slip off bruised or discolored portions. To Pint jars ...... 10 minutes skins, remove cores, and quarter. prevent juice form separating, Quart jars ...... 10 minutes Heat one-sixth of the quarters quickly cut about 1 pound of toma - quickly in a large pot, crushing them toes into quarters and put directly Spinach and Other Greens with a wooden mallet or spoon as into saucepan. Heat immediately to Can only freshly picked, tender they are added to the pot. This tech - boiling while crushing. Continue to spinach. Pick over and wash thor - nique will separate the juice from add and crush freshly-cut tomato oughly. Cut out tough stems and the pulp. Continue heating the quarters slowly to the boiling mix - midribs. Place about 1 pound of tomatoes, stirring to prevent burn - ture. Make sure the mixture boils spinach in a cheesecloth bag and ing. Once the tomatoes are boiling, constantly and vigorously while steam about 3 to 5 minutes or until gradually add remaining quartered adding the remaining tomatoes. well wilted. tomatoes, stirring constantly. These Simmer 5 minutes after adding In glass jars. Pack hot spinach remaining tomatoes do not need to all pieces. loosely to 1 inch of top. Add ¼ tea - be crushed. They will soften with If you are not concerned about spoon salt to pints; ½ teaspoon to heating and stirring. Continue until juice separation, simply slice or quarts. Cover with boiling water, all tomatoes are added. Then boil quarter tomatoes into a large leaving 1-inch space at top of jar. gently 5 minutes. Fill jars with hot Adjust jar lids.

33 Process in a dial gauge pressure Pint jars ...... 15 minutes In glass jars. Pack raw fruit to ½ canner at 11 pounds pressure or in a Quart jars ...... 20 minutes inch of top. Cover with boiling weighted gauge pressure canner at syrup, leaving ½-inch space at top of 10 pounds pressure: Hot pack (For Firm Berries). jar. Adjust jar lids. Process in boil - Pint jars ...... 70 minutes Wash berries and drain well. Add ½ ing-water bath (212 °F): Quart jars ...... 90 minutes cup sugar to each quart fruit. Cover Pint jars ...... 20 minutes pan and bring to boil; shake pan to Quart jars ...... 25 minutes Apples keep berries from sticking. Pare and core apples; cut in pieces. In glass jar. Pack hot berries and Pears To keep fruit from darkening, drop Wash pears. Peel, cut in halves, and juice to ½ inch of top. Adjust jar pieces into water containing 2 table - core. Continue as with peaches, ei - lids. Process in boiling water bath spoons each of salt and vinegar per ther raw pack or hot pack. (212 °F): gallon. Drain; then boil 5 minutes in Pint jars ...... 15 minutes thin syrup or water. Plums Quart jars ...... 15 minutes Wash plums. To can whole, prick In glass jars. Pack hot fruit to ½ skins. Freestone varieties may be inch of top. Cover with hot syrup Fruit Juices halved and pitted. water, leaving ½-inch space at top of Wash; remove pits, if desired, and Prepare plums as di - jar. Adjust jar lids. Process in boil - crush fruit. Heat to simmering (185 Raw pack. rected above. ing water bath (212 °F): °F to 210 °F). Strain through cloth Pack raw fruit to ½ Pint jars ...... 20 minutes bag. Add sugar, if desired – about In glass jars. inch of top. Cover with boiling Quart jars ...... 20 minutes 1 cup to 1 gallon juice. Reheat to syrup, leaving ½-inch space at top of simmering. jar. Adjust jar lids. Process in boil - Applesauce and In glass jars. Fill jars to ¼ inch ing water bath (212 °F): Fruit Purees of top with the juice. Adjust lids. Pint jars ...... 20 minutes Make applesauce, sweetened or Process in boiling water bath Quart jars ...... 25 minutes unsweetened. Heat to simmering (212 ºF): (185 °F to 210 °F); stir to keep it Pint jars ...... 5 minutes Prepare plums as di - from sticking. Quart jars ...... 5 minutes Hot pack. In glass jars. Pack hot apple - rected above. Heat to boiling in sauce to ½ inch of the top. Adjust Peaches syrup or juice. If fruit is very juicy, lids. Process in boiling water bath Wash peaches and remove skins. you may heat it with sugar, adding (212 °F): Dipping the fruit in boiling water no liquid. Pint jars ...... 15 minutes then quickly in cold water makes In glass jars. Pack hot fruit to ½ Quart jars ...... 20 minutes peeling easier. Cut peaches in halves; inch of the top. Cover with boiling remove pits. Slice if desired. To pre - liquid, leaving ½-inch space at top of Berries vent fruit form darkening during jar. Adjust jar lids. Process in boil - (except Strawberries) preparation, drop it into water con - ing water bath (212 °F): Raw pack. Wash berries; drain. taining 2 tablespoons each of salt Pint jars ...... 20 minutes In glass jars. Fill jars to ½ inch and vinegar per gallon. Drain just Quart jars ...... 25 minutes of top. For a full pack, shake berries before heating or packing raw. down while filling jars. Cover with Apricots Follow method for peaches. Peeling boiling syrup, leaving ½-inch space Raw pack. Prepare peaches as may be omitted. at top. Adjust lids. Process in boiling directed above. water bath (212 °F):

34 Copyright 2016 by Mississippi State University. All rights reserved. This publication may be copied and distributed without al - teration for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.

Revised by Brent Fountain , PhD, RD, CSSD, LD, FAND, Human Nutrition Specialist, Associate Extension Professor, Food Sci - ence, Nutrition, and Health Promotion.

Produced by Agricultural Communications.

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without re - gard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic pro - tected by law.

Publication 1152 Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. GARY B. JACKSON, Director (POD-06-16)