.Canning Recipes - Various
Source of Recipe
www.spirasolaris.com
List of Ingredients
Fruits
Type of Syrup Sugar to One Quart Water Yield of Syrup:
Light 2 cups 5 cups
Medium 3 cups 5 1/2 cups
Heavy 4 3/4 cups 6 cups
- - - - - - - - - - - - - - - - - - - - - - - - - - - -
Calculating Amounts:
Fruit Amount Per Quart
Apples 2 1/2 to 3 lbs.
Apricots 1 1/2 to 2 1/2 lbs.
Berries 1 1/2 to 2 1/2 lbs.
Cherries 2 to 3 lbs.
Peaches, nectarines 2 to 3 lbs.
Pears 2 to 3 lbs.
Plums 1 1/2 to 2 1/2 lbs.
Rhubarb 1 to 2 lbs.
Tomatoes 2 1/2 to 3 1/2
Recipe
Apples---
Make the syrup of your choice. Wash, core, peel, and slice cooking apples (you can also halve or quarter them). Place apples in an ascorbic acid solution to prevent darkening. Drain, boil in syrup 5 minutes. Pack hot in hot jars, cover with boiling syrup, leaving 1/2 inch head space. Remove air bubbles. Adjust lids and rings. Process pints and quarts 20 minutes in boiling water bath.
Apple Sauce---
Wash, core, and peel cooking apples. Simmer in a small amount of water until tender. Press the apples through a sieve or food mill. Sweeten the sauce to taste (or leave it unsweetened). Reheat to a boil, then pour the hot apple sauce into hot jars, leaving 1/2 inch head space. Clear out bubbles, place the lids and rings on the jars, and process pints and quarts for 20 minutes in a boiling water bath.
Berries---
Hot Pack - Use for berries that hold their shape well (such as blackberries). Wash, drain, and measure firm ripe berries. Put into a saucepot and add 1/4 to 1/2 cup of sugar for each quart of berries. Let stand for 2 hours, then cook until the sugar dissolves and the berries are heated through. Pour hot into hot jars, leaving 1/2 inch of head space. Remove air bubbles, place lids and rings, and process in a boiling water bath for 15 minutes (for either pints or quarts).
Raw Pack - Use this method for berries that don't hold their shape well, such as raspberries. Wash berries in cold water to firm fruit (ice water is also very good for this). Drain. Pour about 1/2 cup of boiling syrup into hot jars, then fill the jars with berries. Pack berries closely without crushing, leaving 1/2 inch head space. Add more hot syrup if needed, then remove air bubbles. Adjust lids and rings, then process pints 15 minutes, quarts 20 minutes in boiling water bath.
Strawberries---
Use firm, red, ripe berries. Remove the hull, wash, drain. Use 1/2 to 1/3 cup of sugar per quart berries, and gently mix the sugar with the berries. Let stand 5 to 6 hours in a cool place. Heat berries slowly until the sugar dissolves, then pack hot into hot jars, leaving 1/2 inch head space. Remove bubbles, adjust caps, and process 10 minutes for pints, 15 minutes for quarts, in a boiling water bath. Please note that strawberries tend to lose color and flavor when canned.
Cherries---
Raw Pack - For sweet ripe cherries use a medium to light syrup; for sour cherries use a heavy syrup. Wash, drain, and stem the cherries. Remove all cherries that float in water, as they may have worms. You can leave the pits in or take them out, depending on how you plan to use the cherries. If you leave the pits in, prick each cherry with a sterilized needle to prevent bursting. Pour 1/2 cup of boiling syrup into the jar, fill with cherries. Shake the jar to pack the cherries closely without crushing them, leaving 1/2 inch head space. Cover with boiling syrup or boiling water, leaving 1/2 inch head space. Adjust caps; process pints and quarts for 25 minutes in boiling water bath.
Hot Pack - Prepare cherries as for raw pack. Mix 1/2 to 2/3 cup sugar with a quart of cherries, then heat slowly until the sugar is melted and the cherries are hot. Pack hot into hot jars, leaving 1/2 inch head space. Cover with syrup or boiling water, leaving 1/2 inch head space. Remove air bubbles; adjust caps. Process pints 15 minutes and quarts 20 minutes in boiling water bath.
Peaches---
Select firm, ripe peaches. Put them in a wire basket or cheescloth and dunk into boiling water for about a minute, to loosen the skins, then dunk into cold water and drain. Cut peaches in half, pit and peel. Drop peaches into an ascorbic and citric acid solution to prevent darkening (remember to rinse before packing).Pack peaches, cavity side down, in hot jars, in overlapping layers, leaving 1/2 inch head space. Cover peaches with boiling syrup, leaving 1/2 inch head space. Release bubbles and add more syrup if needed. Adjust caps. Process pints for 25 minutes, quarts 30 minutes in boiling water bath.
Pears---
The best pears for canning are Bartlett pears. Choose firm ripe pears, not soft ones.
Make a light syrup. Wash pears, cut into halves or quarters, core and peel, then drop into ascorbic/citric acid solution. Cook pears 5 to 6 minutes in hot syrup. Pack hot into hot jars, leaving 1/2 inch head space. Remove air bubbles; adjust caps. Process pints 20 minutes, quarts 25 minutes in boiling water bath.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Vegetables: Calculating Amounts
Vegetables Amount Per Quart
Asparagus 2 1/2 to 4 1/2 lbs.
Beans (green or wax) 1 1/2 to 2 1/2 lbs. unshelled
Beets 3 lbs.
Carrots 1 lb.
Corn, whole kernel 4 to 5 lbs.
Corn, cream style 2 to 3 lbs. per pint
Basic Canning of Tomatoes
Have all the needed utensils handy
Wash jars, rings, and lids in hot sudsy water. Rinse.
Place the jars in hot water and leave them there until needed.
Place the lids in a pan and let them simmer for a few minutes, then remove them from the heat and let them stand in the hot water until needed.
Pick ripe but firm, unblemished tomatoes, enough for one canner load. Wash the tomatoes.
Blanch the tomatoes in boiling water for 30 seconds, then remove the skins, the core, and any unsightly spots.
Pack the hot tomatoes into the jars, trying not to crush them.
Leave about half an inch of head space, add about a teaspoon of salt to each quart jar, and half a teaspoon to each pint jar (salt acts as a preservative).
Run a non-metallic spatula around the inside of the jar to remove air bubbles.
Clean the threads of the jar with a clean damp cloth.
Remove a lid from the hot water and place flat on top of the jar. Screw in the ring, making sure it's tight and firm.
Stand each full jar on the rack inside the water-bath canner, in hot (not boiling) water. The water should stand 1 to 2 inches above the jars. Add more hot water if needed.
Cover the canner with its lid, and bring water to a boil. Process quarts for 45 minutes, and pints for 40 minutes at a gentle, steady boil (refer to altitude charts if you live above 1,000 feet).
Remove the jars from the canner and set on a folded bath towel. Place each jar apart from the others, and cover them with another towel. Allow them to cool for 12 hours, then remove the rings and check to see the jars are indeed sealed (the lid should curve inwards a bit). Wash the outside of the jars, dry, and store jars in a cool, dark, dry place. You're done!
Asparagus
Hot Pack - Wash and drain tender asparagus with tight tips. Remove tough ends and scales and wash again. Cut into 1-inch pieces, then boil 3 minutes. Pack hot into hot jars, leaving 1-inch head space. Add 1/2 tsp. salt to each pint or 1 tsp. to each quart. Cover with boiling water, leaving 1 inch head space. Remove air bubbles. Adjust caps, then process pints 30 minutes, quarts 40 minutes at 10 lbs. pressure.
Raw Pack - Prepare as above. Pack tightly without crushing, into hot jars, leaving 1 inch head space. Add salt (see above). Cover with boiling water, leaving 1 inch head space. Remove air bubbles; adjust caps, and process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Boston Baked Beans---
2 lbs dried navy beans
2 tsp. salt
1/2 lb. salt pork cut into pieces
1 cup sliced onion
2/3 cup brown sugar, packed
2 tsp. salt
2 tsp. dry mustard
2/3 cup molasses
Cover beans with 3 quarts of water, and let stand for 12 to 18 hours in a cool place. Add the salt and bring to a boil. Cover and smimmer until the skins begin to crack. Drain, reserving liquid. Pour the beans into a baking dish or bean pot. Add pork and onions and the rest of the ingredients. Add 4 cups of reserved bean liquid (add water if liquid is not enough). Cover and bake in a 350 degree oven for 3 1/2 hours. Add water as necessary to keep beans in a soupy state. Pack hot into hot jars, leaving 1 inch head space. Remove air bubbles; adjust caps. Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 10 lbs. pressure. This recipe yields about 6 pints.
|
|
member logon
