KNACK Make It Easy Series - Canning, Pickling & Preserving

MAKE IT EASY!
Interested in exploring the time-honored,

healthful, and economically sensible tradition
of preserving your own food, but not sure
where to begin? Make it easy with Knack
Canning, Pickling & Preserving. With simple,
Canning, Pickling
step-by-step instructions and stunning four-
color photos, this quick introduction to the ®
basics includes everything you need to know
about canning, pickling, freezing, and dry-
& preserving
ing—tips, techniques, and equipment—as
Canning, Pickling & PRESERVING

well as hundreds of recipes for classic favor-
ites like strawberry jam, apple butter, and Kimberley Willis grew up canning, freezing, and
kosher dill pickles; pantry staples like ketchup, making jelly, juice, and other good products from
CLEAN HOME, GREEN HOME

relish, and honey BBQ sauce; and even meat the garden. The author of The Complete Idiot’s
jerkies. That’s not to mention great gift-giving Guide to Country Living and Raising Chickens for
ideas for any occasion! Dummies, she loves to experiment with recipes
for preserving food that she grows on her small
farm in Michigan.
350 full-color photos
Viktor Budnik, a Los Angeles–based commer-
150 recipes cial food photographer, is the photographer of
Pickling, Freezing & Drying several Knack books, including Knack Fabulous
Canning Fruit * Jams & Preserves Desserts and Knack Gourmet Cooking on a Budget.
Relish & Condiments Visit him at viktorbudnikfilmprint.com.
Recipes for Special Diets
US $19.95/CAN $21.95
Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round
Knack is an imprint of
Globe Pequot Press
Guilford, Connecticut
www.KnackBooks.com Kimberley Willis
Printed in China
willis Photographs by Viktor Budnik
CLEAN HOM
DELANEY
Canning,
Pickling &
Preserving
Knack_Canning_FM_3pp.indd 1 4/9/10 12:04 PM

KNACK
Canning,
Pickling &
Preserving
Kimberley Willis
Photographs by Viktor Budnik
An imprint of Globe Pequot Press

®
Copyright © 2010 by Morris Book Publishing, LLC The following manufacturers/names appearing in Knack Canning,
Pickling & Preserving are trademarks:
ALL RIGHTS RESERVED. No part of this book may be reproduced or Ashcraft®; Ball®; Cheez Whiz®; Chef’s Review®; Clear Jel®; Crock-Pot®;
transmitted in any form by any means, electronic or mechanical, Cuisinart®; Del Monte®; Dole®; First Street™; Kerr®; KitchenAid®;
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Department, P.O. Box 480, Guilford, CT 06437. book are solely for artistic use and license. The publisher in no
way endorses and/or promotes the use of these products, and the
Knack is a registered trademark of Morris Book Publishing, LLC, and author and Globe Pequot Press disclaim any liability in connection
is used with express permission. with the use of this information.
Editorial Director: Cynthia Hughes The information in this book is true and complete to the best of our
Editor: Lara Asher knowledge. All recommendations are made without guarantee on
Project Editor: Tracee Williams the part of the author or Globe Pequot Press. The author and Globe
Cover Design: Paul Beatrice, Bret Kerr Pequot Press disclaim any liability in connection with the use of
Text Design: Paul Beatrice this information.
Layout: Melissa Evarts
Cover Photos by Viktor Budnik Printed in China
Interior Photos by Viktor Budnik
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data
Willis, Kimberley.
Knack canning, pickling & preserving : tools, techniques & recipes to
enjoy fresh food all year-round / Kimberley Willis ; photographs by
Viktor Budnik.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-59921-950-9
1. Canning and preserving. I. Title.
TX601.W744 2010
641.4'2--dc22
2010011818

To my husband, Steve: Thanks for doing the housework again
while I write!
Acknowledgments
I’d like to thank my hardworking agent, Barb Doyen; friendly,
helpful editors, Lara Asher and Katie Sharp; and artistic pho-
tographer, Viktor Budnik, for their help in making this book
a success.
Photographer
Acknowledgments
I would like to say thanks to everyone at Knack and to Kim
Willis. It is a real pleasure to be on a team with great people.
Thank you also goes to my crew of gifted and talented peo-
ple: Claire Stancer—a wonderful and great food stylist—
created beautiful food to shoot; Celeste kept us on schedule
and did all the shopping for the book; and Kimmi, a truly
great assistant.
Cheers,
Viktor Budnik

Contents
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viii Chapter 6: Jams & Jellies
Strawberry Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Chapter 1: Equipment & Supplies Grape Jelly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Types of Canners. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xii Apple Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Jars & Lids. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Peach Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Specialized Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Bacon & Tomato Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Food-Prep Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Orange Marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Other Food-Prep Tools. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Preservatives & Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Chapter 7: Fruit & Vegetable Juices
Apple Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Chapter 2: Canning Techniques Grape Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Canning Safely. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Apricot Nectar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Preparing Food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Cranberry Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Methods of Canning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Tomato Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Filling Jars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Mixed Vegetable Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Processing Jars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Removing, Cooling & Storing. . . . . . . . . . . . . . . . . . . . . . . . . . 22 Chapter 8: Tomatoes
Whole Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Chapter 3: Preserving Food Crushed Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Pickling Supplies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tomato Paste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Pickling by Fermentation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Italian Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Quick-Process Pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Diced with Onions & Peppers. . . . . . . . . . . . . . . . . . . . . . . . . . 92
Freezing Supplies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Basic Tomato Salsa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Freezing Techniques. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Food Drying. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Chapter 9: Roots & Corn
Canned White Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Chapter 4: Canning Fruit Canned Sweet Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Peaches in Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Canned Carrots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Pears in Juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Canned Beets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Citrus in Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Whole Kernel Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Cherries in Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Creamed Corn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Mixed Fruit in Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Spiced Apple Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Chapter 10: Other Vegetables
Canned Spinach. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Chapter 5: Fruit Fillings & Sauces Canned Pumpkin or Squash. . . . . . . . . . . . . . . . . . . . . . . . . . 110
Apple Pie Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Canned Peas with Pearls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Pink Applesauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Canned Green Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Green Tomato Pie Filling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Canned Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Cherry Pie Filling or Topping. . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Vegetable Soup Mix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Cranberry Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Peach Dipping Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Chapter 11: Pickles Chapter 16: Freezing Meat & Dairy
Kosher Dill Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180
Sweet Pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Ground Meats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182
Pickled Pepper Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Red Meat Cuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
Sauerkraut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Fish in Lemon Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Perky Pickled Beets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 Milk, Cream & Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
Fiesta Pickled Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
Chapter 12: Relish & Condiments Chapter 17: Drying Fruits

Tomato Ketchup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132 Dried Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
Quick Hot Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134 Making Raisins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
Sweet Pickle Relish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 Banana Chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196
Corn & Pepper Relish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 Dried Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
Honey Barbecue Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Dried Cherries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Old-Fashioned Weiner Relish. . . . . . . . . . . . . . . . . . . . . . . . . . 142 Fruit Leathers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
Chapter 13: Meat & Broth Chapter 18: Drying Vegetables & Meat
Canned Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144 Dried Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
Canned Beef, Pork or Venison. . . . . . . . . . . . . . . . . . . . . . . . . 146 Dried Peas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
Canned Ground Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Dried Onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208
Canned Mincemeat Filling. . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 Smoked Turkey Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
Canned Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152 Beef Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
Canned Broth or Stock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 Venison Jerky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
Chapter 14: Freezing Fruit Chapter 19: Special Diet Recipes

Strawberries & Other Berries. . . . . . . . . . . . . . . . . . . . . . . . . . 156 No-Salt Dill Pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
Sugar-Packed Cherries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 Bread & Butter Pickles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
Peach Puree. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Low-Sugar Peach Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
Sliced Apples in Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162 Reduced-Sugar Grape Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
Melon Balls & Grapes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164 Low-Sugar Very Berry Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
Tropical Fruit Blend. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166 Snappy Pickled Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
Chapter 15: Freezing Vegetables Chapter 20: Resources

Corn on the Cob. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168 What Went Wrong. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228
Grated Zucchini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 Where to Get Help. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230
Basil Pesto. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172 Books & Web Sites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232
Green Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174 Additional Recipe Variations . . . . . . . . . . . . . . . . . . . . . . . . . . 233
Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176 Sources for Equipment, Supplies & Ingredients. . . . . . . . 234
Homemade French Fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178 Weights & Measures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
Metric Conversion Tables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238
Glossary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240

Introduction
Some of you may have helped someone else can or pre- Then freezers, refrigerated trucks, and chilled grocery
serve food when you were young, but many of you are at cases were introduced, which made finding fresh food in
least a generation away from knowing anyone who actually the grocery store easier. Women increasingly worked out-
preserved some of his or her own food. You may be inter- side the home, and there was less time to preserve food
ested in knowing how to preserve food but don’t know how at home. Grocery food was cheap and available, and most
to start. This book was written to give you a quick and easy people stopped preserving food at home.
introduction to the basics of preserving your own food. In the 1970s many people became interested in survival
Our ancestors preserved food because it was the only and back-to-the-land movements, and canning and other
introduction
way to ensure that their family had a good variety of food— methods of home food preservation enjoyed a brief spike
and enough food—over the winter months. People grew in popularity. That soon ebbed as people found that living
their own produce or bought it locally and spent a great off the land was harder than they planned, and those who
deal of the summer preserving it for winter. It was survival. did find it comfortable began to age and look for easier
“harvests.”
Forty years later canning and other methods of home
food preservation are again drawing interest. This time it’s
not because we can’t get cheap food of almost any kind
in any season, but because we want to control the qual-
ity and safety of the food we eat. We actually want better,
not cheaper, food. We want to eat locally and seasonally,
which is ecologically sound, but not feel deprived when
some foods are out of season. We also want to be able
to preserve that healthy, local food so we don’t have to
resort to chemical-laden food, picked green, handled by
viii

introduction
who knows who, and shipped thousands of miles when
the season is over.
When you preserve food at home, you control the qual-
ity of the food, the cleanliness of its preparation, and its sea-
sonings. Because you and those you love are going to eat
that food, you will do everything you can to make sure the
food is safe to eat.
Some of you are also frugal and feel that preserving food
is a good way to save money. After your initial investment in
a canner or freezer and other supplies, you may actually save
money, especially if you have an abundance of homegrown
food. But saving money shouldn’t be your only motivation. Start small; don’t start with six bushels of produce to
If prepared properly, home-preserved food is as safe, if can on your first attempt. Read the recipe carefully, paying
not safer, than purchased food. It has more vitamins, fewer attention to everything you’ll need and the amount of time
chemicals, and a smaller chance of causing food-borne ill- it takes to complete that recipe. In this book ingredients are
nesses than commercially prepared food. And most impor- listed in the order they are used. Allow yourself plenty of
tant—it tastes better! You can customize home-preserved time. It’s a rush-rush world, but preserving your own food is
food to your taste preferences. not a project to rush through or do haphazardly.
Preserving food at home is easier than it used to be, Food-preservation recipes, especially canning recipes,
thanks to modern food prep machinery, such as food pro- cannot be experimented with safely, unlike other types of
cessors, and the fact that modern homes often have air- cooking. If the recipe doesn’t give you permission to adjust
conditioning to offset hot kitchens. But food preservation ingredients, then don’t do so. Measure carefully and accu-
still requires time and close attention to details. rately. Some ingredients, or the amount of an ingredient
ix

Even if you start with the best quality, safest food, you
can contaminate it during preparation. Keep your hands
clean and scrub your sink and countertops before begin-
ning to prepare food. Wash jars and containers before filling
with food, and sterilize jars if the recipe calls for it.
During preparation, cover any food waiting to be used to
prevent insect contamination. Always scrub cutting boards
and utensils used on meat with hot water and soap, then
rinse well before using them on produce or other food.
in ratio to other ingredients, affect the safety of the stored E. coli, salmonella, and botulism are responsible for most
introduction
food. Always follow the type of processing recommended, cases of food poisoning in home-preserved foods. All three
and the amount of time it requires, exactly. Throughout the are preventable if you follow all proper cleaning, processing,
book, each canning recipe includes a separate processing and recipe instructions. Botulism is by far the most deadly
chart for easy reference. and almost always occurs in low-acid foods such as vegeta-
Use modern recipes, especially for canning. Modern bles and meat that are canned. Be particularly careful can-
recipes are generally based on research done by the USDA ning these foods.
and universities across the country to provide the safest and You are responsible for “recalls” on food you preserve at
most nutritious foods. The recipes in this book are carefully home. If you find or suspect that food wasn’t processed cor-
based on USDA procedures and recommendations. rectly or it looks odd colored, smells bad, or is otherwise sus-
If you want safe, nutritious, and flavorful food, you have picious, you must make the decision on what to do.
to start with it. Don’t use old, spoiled, overripe, diseased, or Always err on the side of safety. Don’t taste suspected
damaged produce or meat for preserving. Use any dam- foods, and discard them where pets and children can’t find
aged or overripe food immediately and preserve your best them. Consult with an expert canner or call a hotline or con-
food. Canning, drying, or freezing spoiled food won’t make sult with a food educator at your local Cooperative Exten-
it safe to eat. sion office if you want, but ultimately it’s your call.

introduction
warehouse and then to stores thousands of miles away. And
labels and boxes have to be made for labeling and trans-
porting the cans.
Lots of pesticides are used on most commercial tomato
crops. Chemicals are also used to make a liner for the cans,
some of which are now suspected of leaching into the food
and causing problems. The production of all those chemi-
cals and the metal cans create a lot of industrial waste as
they are produced.
And if those tomatoes are canned in a country with low
To find an Extension office, you can go to: www.csrees food-safety standards, who knows what goes into those
.usda.gov/Extension/USA-text.html. Extension offices are cans? What’s more, canned tomatoes often have salt and
educational outreach sites for universities or colleges in sometimes other spices added to them. You can make your
your state in partnership with the USDA. home-canned tomatoes salt free, or you can season them
Enough of the scary things. Once you get the hang of it, just the way you like them.
you’ll enjoy preserving food or at least enjoy eating it and Now if you can wean yourself off those expensive, hard,
serving it proudly to family and friends. Millions of people tasteless, pesticide-coated “fresh” tomatoes flown in from
around the world preserve some or all of their food—you South America in the middle of winter so you can have a
can do it, too. If you are growing some of that food, it’s even salad, you’ll be a very “green” person. Just use your home-
better. canned diced tomatoes on the salad, and instead enjoy
Let’s take a look at one common food, the tomato, to juicy, sun-ripened, real tomato flavor.
see the impact that growing and using local food has on So get reading. Use this book to fill your cupboards with
the environment and the economy. While commercially gleaming jars of home-canned foods and your freezer full of
canned tomatoes are generally grown near where they are neat packages of perfectly frozen foods. Go green and enjoy
processed, fossil fuel is still used to get those cans to the the best food ever.
xi

Types of Canners
There are two types of canners: water bath and pressure
The two basic types of canners used in this book are the canning is one that holds 7 quarts or 8 to 9 pint jars. All can-
water-bath canner, which essentially boils jars of food, and ners should come with a rack for jars. Some have a rack that
the pressure canner, which uses pressure to get food to cook allows two layers of pint jars.
at a temperature higher than boiling. Pressure canners are Used canners can be a good deal if all the parts and instruc-
divided into two main types, those that use a dial to adjust tions are still intact. Since pressure canners have several dif-
the pressure and those that use weights. ferent methods of locking the lids and adjusting the pressure,
Canners can be made of aluminum, enameled steel, or having the instruction manual is critical.
stainless steel. The most practical size canner for home If a pressure canner is old or has seen a lot of use, the rubber
Choosing a Canner Pressure Canners
Knack canning, pickling & preserving
• If you will only be canning • A pressure canner can • Pressure canners work by • With dial pressure canners,
fruits, tomatoes with added be used as a water-bath building up pressure inside you read the pressure on
acid, pickles, jams, and canner, but the opposite the canner so food cooks at the dial and adjust the heat
jellies, you could just buy a doesn’t work. Water-bath a temperature hotter than to maintain the pressure
water-bath canner. canning usually takes less boiling. needed.
time.
• If you intend to can veg- • Temperatures above boiling • With weighted pressure
etables other than toma- • Pressure canners with dial are needed to kill harmful canners, you adjust weights
toes, or meats and soups, gauges need the gauge bacteria and fungi in low- on a vent to change the
you will need a pressure checked yearly. See Chapter acid foods. pressure. Follow all canner
canner. 20 for information. instructions carefully.
Knack_Canning_3pp.indd 12 4/7/10 4:28 PM

Equipment & Supplies
gasket on the lid may need to be replaced. The dial on a pres- yellow light
sure canner that uses one needs to be checked each year.
See Chapter 20 for resources for this. Steam canners are fairly new. They have a shallow pan to
The canner should not be more than 4 inches larger in which you add a few cups of water and then a high domed
diameter than your largest burner. Canners that will be used lid that fits over the canning jars. Steam heats the jars. Some
on electric ranges need to have flat bottoms.
recent research suggests they can be used safely for the
same foods as a water-bath canner. However the processing
charts in this book should not be used with steam canners.
Water-Bath Canners How the Canner Works
• Water-bath canners heat • Water must cover the jars • Canners work from the boiling or the correct pres-
jars of food in boiling water. in the canner by at least 2 heat of the burners on your sure going in your canner.
They have a rack to hold inches for safe canning. stove. Gas or electric burn-
jars off the canner floor. ers are fine. • If the water stops boiling in
• At higher altitudes water water-bath canners or the
• Water-bath canning is safe boils at a lower tempera- • Never use the oven, a pressure drops in pressure
for high-acid foods only. ture, so adjust the amount microwave oven, or Crock- canners, you must start
Always follow the recipe of time for processing food Pot to can. counting processing time
directions for the type of by your altitude. all over once the boiling or
canner to use. • You adjust the heat on your correct pressure is resumed.
stove to keep the water

Jars & Lids
The proper jars and lids are critical to canning success
Most large retail stores now carry canning jars and lids, at processing times. Make sure they have standard openings so
least in the summer months. There are numerous sources that you don’t have to hunt down special lids every time you
online and through mail order for jars and lids if you can’t find use them.
them locally. (See Chapter 20 for sources to buy jars.) Buying Buy jars that are labeled for canning and not storage. Some
jars can be considered an investment, because if you take jars are also freezer safe now. Plain jars will cost you less, but
good care of them you can reuse them for many years. fancy embossed jars may be your choice if you like to give
Buy jars that are standard American measures, such as away jars of canned food. Embossed jars are as safe as plain
quart, pint, and half-pint for ease in following recipes and jars to use.
Sizes and Types of Jars Types of Lids
• Common jar sizes are quart, • Jars come with rounded or • Modern lids are actually down in the center.
pint, and half-pint. These square sides. There is no dif- two pieces: the “lid” and the
may have regular mouths ference in processing time screw band. The lid has a • Screw bands are removed
or wide mouths. between the two. ring of sealant that makes after the jar has cooled and
an airtight seal on the jar can be reused. Lids cannot
• Widemouthed jars allow • For best results use the jar rim. be reused.
you to place larger pieces size called for in a recipe.
of food into the jars, such It isn’t safe to guess at pro- • The seal is made when • Plastic storage caps can
as large pickles. They are cessing time. canned food cools and protect jar lids from rusting
processed like the same size contracts, creating a or being knocked loose.
jar with a regular mouth. vacuum and pulling the lid

You can buy used jars if they are clean and you examine
them carefully for chips and cracks. Even unused lids may not The color of a jar doesn’t affect food safety. Most
seal well after a few years of storage, so buy new lids. Screw modern jars are clear, but occasionally blue or
ZOOM
rims are reusable, but the inner lid is not. green jars still show up. People used to think that
the color of the jar kept the food inside from dis-
coloring in storage and kept the vitamin content
from being lost. This won’t happen if you store jars
correctly. You can use any color jar if it is made for
canning.
Jars and Lids Not to Use Sterilizing Jars
• Glass lids with wire bails should not be used for • Jars should be washed in • Bring the water to a boil
or rubber stoppers are not home canning. They are not hot, soapy water before use. and boil 15 minutes. Keep
safe to use for canning. manufactured to withstand They should be sterilized if jars hot until filled.
home-canning methods. they will be processed for
• Old porcelain-lined metal The rims may not fit home- less than 10 minutes in a • A dishwasher with a steril-
caps that are used with canning lids. water-bath canner. ize setting can be used to
rubber rings are no longer sterilize jars. Keep them hot
considered safe for canning. • Jars with cracks or notice- • To sterilize, place jars in a until filled.
able scratches or that have large pot with 2 inches of
• Jars recycled from com- chipped rims are not safe water over the top of the
mercially canned foods to use. jars.

Specialized Equipment
These items are highly recommended to make canning easier and
safer
When you first begin canning, you may want to keep your markets. Older but serviceable equipment is often for sale.
equipment purchases small. There are certain things that are Some of the older gadgets may be hard to find today, but the
helpful, however, that will make your canning experience hardest part for many people is knowing how to use those
much more pleasant. These items will keep you from getting gadgets! You may want to ask older relatives and friends if
hurt in the process of canning and also aid with food safety. they have canning equipment they no longer use.
You can safely look for bargains at garage sales and flea
Jar and Lid Lifters Jar Funnels and Bubble Sticks

• Canner racks may be too • The grip part of the jar lifter • Unlike cone-shaped fun- use wide-mouth jars.
heavy for many people to is placed under the screw nels, jar funnels fit securely
safely lift when they are band. Jars are lifted or on jars so you don’t have to • Bubble sticks remove
filled with jars. lowered while in an upright hold them in place. trapped air from jars before
position, never tilted. processing so less shrink-
• Jar lifters allow you to move • Pint and quart jars generally age occurs.
one jar at a time and keep • Lid lifters have a magnet have the same size mouth
your fingers away from boil- so that slippery lids can be openings, and the same • Bubble sticks are often
ing water. easily grasped and lifted funnels can be used on combined with lid lifters.
from hot water. both. Widemouthed fun- Never use metal objects in
nels will be needed if you the jars.

MAKE IT EASY GREEN light
Lid racks hold small canning lids so they are easy to pull
A kitchen timer is an indispensable canning tool. Almost
up out of hot water. They save time and make a magnetic
all canning recipes require that you time the processing
lid lifter unnecessary. You can also put your lids in a mesh
and many parts of the precooking and preparing food
bag like the one onions come in. Simply suspend it in the
stages. Having a timer ensures proper processing time
hot water from the pot edge with a big s hook.
and keeps you from forgetting when you began timing.
A timer that fits in your pocket may allow you to leave the
kitchen as the food processes.
Proper Way to Open Jars Labels Are Essential
• Jars should be opened care- • A lid opener breaks the lid • Although you can see • Dating jars makes it easy
fully so you don’t damage seal without damaging the what’s inside, canned food to rotate food. Properly
them and can reuse them. jar rim. should be labeled. canned food may be good
for several years but is bet-
• A jar wrench is used to • Lid openers are old- • The food name and the ter if consumed within 12
remove screw bands that fashioned bottle openers date it was canned are the months.
are on too tightly or have with squared ends, not most important things to
rusted onto jars. It is not a punch end. Plastic or put on each jar. You may • If you plan to reuse jars,
used to tighten screw rubber-coated metal is best want to note seasonings, place stick-on labels on
bands. to avoid scratching the rim. too. lids, not jar sides, or write
on lids.

Food-Prep Equipment
Some items make preparing food for canning easier
Some food-processing equipment for canning is rather spe- canning makes a larger purchase more justified.
cialized, but other things may already be in your kitchen. If Once again look for used equipment to save money, and
you believe that you will be canning on a large scale, food- ask relatives and friends if they have equipment they can
processing equipment will make the job much easier. give or loan to you. You may want to borrow a piece of
Modern electric equipment is great, but even some hand- equipment to use before you buy one, to see if the time and
cranked food-processing equipment can be a big help. Buy effort it saved you is worth the cost.
what you can afford and what seems practical for the job at Larger is not necessarily better; even large canning jobs
hand. Equipment that has multiple applications other than may require only minimum amounts of food processing—for
Food Scales Food Processors for Prep

• Many older canning recipes • New digital scales make • If you do small amounts of be a major help.
list weights of foods instead reading the scale easy but canning, a small inexpen-
of standard amounts. To use are slightly more expensive. sive food processor will • Most food processors do
them safely, you must care- probably handle many prep not have a straining feature,
fully weigh ingredients. • Food scales have many uses steps for you. something that separates
in the kitchen. A good food seeds and skin.
• Weighing your food surplus scale has the capability of • If you plan to do large-scale
may give you a quick weighing both ounces and canning, a processor that • Some prep work cannot be
answer as to whether you pounds. handles large quantities handled by food proces-
have enough of an item to and has a variety of blades sors, such as peeling and
make a certain recipe. and attachments can coring.

example, chopping one or two onions. Small choppers may
work just as well. MAKE IT EASY
Small handheld submersion blenders allow you to smooth A jelly or candy thermometer is quite handy when making
some food right in the pot while it cooks and can save you jams, jellies, and sauces. Modern digital thermometers are
time. However, they are impractical for large, deep pots of easy to read and worth the small extra cost. If you intend
food. to can meat, you may want a meat thermometer. Some
meat and jelly thermometers now come with timers that
beep when the right temperature is reached. Good ther-
mometers ensure a good product.
Food Strainers Are Handy Using a Jelly Bag
• Food strainers, sometimes amounts of food. • Jelly bags are used to make • Crushed food is put into
called food mills, are essen- clear juices and jellies. The a jelly bag and the juices
tial if you intend to make • Large electric food mills stand holds the bag over a are slowly allowed to seep
seedless jams or certain may also peel or slice foods bowl or pot. through the material.
juices and sauces. and are great for large jobs.
• A jelly bag can be impro- • Moisten bags before food is
• A hand-cranked food mill • Many foods need to be vised by lining a colander or put in them. Never squeeze
can work for small canning blanched or softened strainer with two layers of or press the food; let juices
jobs. Even regular kitchen before being put into the cheesecloth. drip out into the bowl.
strainers and colanders can strainer.
be used for straining small

Other food-prep tools
Many of these items are already in your kitchen
One of the top food-processing tools in the kitchen is your don’t have air-conditioning, a good fan is an essential piece
stove, of course. Both types of canners recommended in this of equipment.
book need to sit on a stove top to heat. Stoves with one or Since cooling jars of canned food can take up a lot of coun-
two extra-large burners are especially helpful when it comes ter space for many hours, you may want an extra table that is
to heating canners and large stock pots. sturdy and heatproof. Your counters and tabletops will need
Before air-conditioning became common, people who clean towels or wire racks on them to hold hot jars. This pro-
did a lot of summer canning often had a stove outside or tects jars from contact with cold surfaces, which can crack
in the basement. Canning can be hot, steamy work. If you them, and allows them to cool faster.
Peeling and Slicing Tools Canning Requires Exact Measurements
• Processing food for canning • There are special peelers for • Several sets of measuring • Don’t substitute things
requires some good paring peaches and other soft fruit spoons and cups should be like teacups and tableware
and slicing knives. Keep and tools that pit cherries. available for canning. for measuring spoons and
them sharp. cups. Canning measure-
• Mandoline slicers keep • Glass and metal measur- ments need to be exact in
• Specialty prep tools, like the fingers safe and allow you ing cups are probably safer many cases.
apple corer and slicer, and to make decorative slices. around heat than plastic
apple peelers, are handy if Corn cutters remove kernels measuring cups. Find • A set of plastic tubs with
you process lots of apples. from the cobs quickly and utensils with easy-to-read lids is handy to store mea-
safely. markings. sured ingredients until they
are used.

And of course most kitchens have pots and pans, slicing GREEN light
and dicing tools, peelers, graters, ladles, spoons, and even
things like melon ballers and garlic presses, which are all Don’t forget an apron. An apron keeps food from splash-
useful when processing food for canning. Before beginning, ing on your clothes and often has a handy pocket to hold
check your kitchen for these items and have them ready to essential items—and you always have something to
use.
wipe your hands on. There are aprons designed for men
or women. If you do a lot of canning, you may want to
invest in heavy-duty, water-resistant aprons. If you have
lots of small helpers, buy a box of plastic disposable food-
service aprons.
Colanders and Strainers Pots and Pans
• Having several sizes of • Your colanders and strain- • In addition to the canner, • At least one stockpot
colanders and strainers is ers should be large enough you need saucepans or should be large enough to
very helpful when canning. to rest on the rims of your stockpots for precooking, hold a complete load of jars
Colanders generally have pots so you don’t have to blanching, and processing with 1 to 2 inches of water
larger holes than strainers. hold them. Some colanders food. over the top to sterilize jars
have stands. or keep them hot.
• For canning, stainless steel • Stockpots generally have
or aluminum colanders and • Large colanders that are straight sides, two handles, • The best material for
strainers are preferred over squared and fit over a sink and a lid. Saucepans usually saucepans and stockpots
plastic. are excellent for washing have one longer handle. is stainless steel or
produce. aluminum.

Preservatives & spices
Spices and preservatives run from basic to exotic
In some canning recipes certain ingredients, such as vinegar, omitted. Sugar is essential in most jam and jelly recipes to
are essential as preservatives, and in other recipes they pro- make the juices jell. In canning fruits, some fruits look better
vide flavoring. Sugar, salt, and lemon juice can also be essen- and have a better texture when canned in syrups made with
tial or just flavors. Unless you know for sure that an ingredient sugar.
is just for flavoring, never omit it or change the quantity. Canning your own food allows you to adjust spices to
Salt is generally a preservative in pickling recipes, and suit your taste or to remove spices that aggravate allergies.
amounts shouldn’t be altered. In recipes where just a small In general, spices are for flavoring and the amounts can be
amount of salt is used, it is usually a flavoring and can be altered or omitted entirely. However, if you take away the
Vinegar Salt and Sugar
• Vinegar for canning should slightly different taste, but • Salt used in canning should some recipes.
always be 5 percent acidity, usually the type of vinegar be labeled for canning or
whether it’s white or cider only matters for looks; pickling. Kosher salt can • Honey or corn syrup can
vinegar. Anything else may white vinegar makes a clear also be used. This salt does sometimes be substituted
result in food spoilage. liquid. not have iodine or other in recipes for sugar, but
additives. they add their own flavors.
• Buy commercial vinegar • Vinegar is usually part
for canning so the acidity is of the preservative for a • Beet or cane sugar is fine • Don’t use artificial sweeten-
always known. canned product, and the for canning. Do not use any ers or salt substitutes unless
amount in a recipe should sugar with additives. Brown the recipe calls for it.
• Cider vinegar does have a not be changed. sugar is used for flavor in
10

dill, your pickles won’t taste like dill pickles. Removing other
spices may also remove a unique flavor associated with that Some canning spices are seldom used in other
product. cooking. Buy small quantities that can be used in
ZOOM
Try a small batch with your substitutions or omissions one season and keep them in dry, airtight contain-
before processing huge quantities, and taste it to see if it’s ers. Spices lose flavor quickly after being opened.
what you expected. Seasoning packets that contain spice mixtures can
be a good buy for small batches. Buying spices
separately gives you more control over what and
how much goes into your canned product.
Preservatives, Thickeners, and Acidifiers Flavoring
• Lemon juice can be used • Pectin causes fruit juices • Whole spices can be tied • Substituting powdered
like vinegar to acidify foods to jell. Some pectins need in cheesecloth or put in a spices for whole may pro-
for safe canning. It’s also extra sugar to work; others tea ball and used to flavor duce a cloudy appearance
used to preserve color in work without it. foods that are precooked. or sediment on the bottom
fruits. of the jar.
• Cornstarch and other thick- • Some whole spices are used
• Citric and ascorbic acid can eners should not be used in jars for flavor and appear- • Be careful when using
be found with canning sup- in canned foods. To thicken ance, such as dill flowers. spices not called for in reci-
plies and are used to acidify fillings for canning, use pes. Some spices become
food or preserve fruit color. Clear Jel only. bitter or develop off flavors
during the canning process.
11

Canning Safely
All canning requires learning some food safety rules
Botulism and other types of food poisoning can occur in more likely to spoil in canning than quality food.
both home-canned and commercially canned food. Food Cleanliness is always important. Wash produce thoroughly
poisoning can be deadly. When you decide to preserve food before processing it. Wash jars, rims, lids, and canners in hot,
for you and your family, you are the one responsible for see- soapy water and rinse well before use.
ing that it is preserved safely. Follow canning recipes exactly when it comes to jar sizes
Any food you can should be of top quality, not a reject you and processing times. And process food in the correct type
don’t want at your table. Overripe, damaged, diseased, or of canner.
moldy produce or meat that hasn’t been stored properly is If you discover that your pressure canner isn’t working
Use Precise Measurements
to Proce ss Foods
in g H o w
Know an
th c a n n er is used to c toma-
ba for
• A water- s such as fruits and ed.
acid ic fo o d c id a d d
th a t h a ve additional a
toes
an
c a n n er is needed to c
re
• A pressu and meat.
veg et a b le s
ally
s, a n d p ic kles are usu ut
ie b
• Jams, jell a water-bath canner,
canned in directions.
e
follow recip
uits, such
o f ve g et a bles and fr ned with
• Mixtures nd salsas, can be can anners,
as sauces a anners or pressure c
c .
water-bath how acidic the mix is • Changing the amount or used to acidify recipes.
g o n ac .
tl y
dependin ip e d irections ex proportion of ingredients
e r ec
Follow th in a recipe can make the • Don’t alter the amount of
processing time unsafe, fluids added to recipes,
especially in fruit and veg- unless the recipe suggests
etable mixtures canned in a it for certain circumstances.
water-bath canner.
• Use the jar size called for in
• Never alter the amount the recipe. Altering the size
given for vinegar, lemon can make the processing
juice, or citric acid which is time unsafe.
12

correctly, or that you made a mistake in following the recipe RED light
or timing, and the food has been canned for more than 24
hours, you probably need to discard that food. At the very Dispose of spoiled canned food where children and
least, consult with a canning expert at your Cooperative pets can’t find it. Foods suspected of being contami-
Extension office or other reliable source (see Chapter 20). nated with botulism are hazardous waste and need to
If you discover a mistake before 24 hours has passed, you
be treated before disposal. Wearing gloves (botulism can
be absorbed through skin), carefully place unopened jars
can reprocess the food or freeze it.
in a large pot, cover with water, and boil for 30 minutes.
Canning Techniques
Wash gloves with hot water and soap before removing
them. Discard jars with contents.
Clean, Hot Jars and Lids Food Poisoning
• Wash all jars, lids, and rims • Keep jars and lids waiting • Any canned food that looks tents, discoloration, bulging
with hot, soapy water and to be filled submerged in or smells bad should be lids, spurting gas or liquid
rinse well before using. clean hot water. discarded. Do not taste it. when opened, or lids that
lift too easily. Discard those
• Sterilize jars that will be • Fill jars while hot and have • If a jar appears to be jars.
processed in a boiling water simmering in the can- unsealed, don’t taste the
water canner for less than ner to place them in as you food inside. • Botulism can occur in
10 minutes. Jars going into fill them. sealed jars if the food was
a pressure canner do not • Signs of spoiled food processed incorrectly. It’s
need to be sterilized. include leaking jars, mold, most likely to occur in low-
dried food on top of con- acid foods.
13

Preparing food
Washing, peeling, coring, and cutting are all part of food preparation
Often the most tedious and time-consuming part of canning food. They can take pride in helping the family store healthy
is the food preparation. But preparing food correctly ensures food and may be more inclined to eat it. Many of us who
that it will taste good and process correctly. are interested in canning today remember helping someone
Some food preparations seem complex, but after you have can when we were younger.
processed a bushel or two you will get the hang of it and Sometimes the way you prepare the raw ingredients can
become faster at the process. make them visually appealing as well as tasty. Instead of plain
While children may not be able to safely help with the round carrot slices, make them waffle or wavy slices. Children
actual canning process, they can often help you prepare the often find small pieces more appealing than larger ones.
Washing and Peeling Slicing and Dicing
• Scrub root vegetables with gallon of water to remove • You are less likely to be cut • The thickness and size of
a brush under running insects. with a sharp knife because food pieces can make a dif-
water to remove all dirt. you use less pressure to cut. ference in processing time.
Any purchased produce • Don’t wash berries, grapes,
that was waxed needs to and peaches until just • Check the recipe. Food may • For food that discolors as
be washed with soap to before you use them. be measured before cutting it sits, slice directly into a
remove the wax. or by cups of cut, peeled color-preservative solution
• Some fruits and vegetables produce. of 1 cup lemon juice or 3
• Soak cabbage and spinach don’t require peeling. Check grams ascorbic acid to 1
in 1 tablespoon salt to a the recipe first. gallon water.
14

Remember to consult the recipe for how thick some foods RED light
should be sliced. The thickness of the food may determine
the processing time. Don’t puree or mash foods unless the Your kitchen sink is one of the most contaminated places
recipe calls for it, because the density of the product will in your home—as dirty as your toilet. Before washing
change the processing time. produce in it, scrub it with hot, soapy water, fill it with hot
water, add 1⁄2 cup bleach, and let it soak 5 minutes. Then
drain and rinse. Empty produce-washing and -rinsing
water frequently. Scrub any counters that produce will sit
Canning Techniques
on. Keep washed and unwashed produce separate.
Blanching Precooking Food
• Blanching is dipping food • For peeling, dip food in • Many recipes call for processing time.
in simmering water then simmering water for about precooking the ingredients
plunging it into cold water. 1 minute. For inactivating before they are canned. • Follow recipe directions and
Putting food in a colander enzymes, follow the recipe This can be a few minutes don’t under- or overcook
makes it easier. for the produce you’re or hours. food. This can alter the flavor
using. or texture or cause food to
• Blanching makes peeling • Precooking is used to spoil.
easier on some foods and is • Don’t leave food in simmer- soften foods so they can
used on other foods to inac- ing water too long. It can be blended, to flavor them • Jars are usually filled with
tivate enzymes that cause destroy texture and flavor. with spices, to increase the hot food immediately
spoilage or off flavors. food safety, or to shorten after precooking.
15

Methods Of canning
Hot pack and cold pack are the two methods of processing; jams,
jellies, and pickles are also canned
In earlier days food was often cooked in a large pot and canner or pressure canner. This is called a hot pack.
poured into jars, and the jars were left on the table to hope- If prepared raw food is packed into jars, and then a hot fluid
fully cool, contract, and seal. This method of canning, called is poured in around them before processing, it is called the
the open-kettle method, is no longer recommended. We raw pack or cold pack method, although it really isn’t cold.
modify this method today by precooking the food, pouring These foods are also processed in a canner.
it into hot, clean jars, and then processing it in a water-bath Pickles can be made by the hot pack or cold pack method
Hot Pack Cold or Raw Pack

• Many recipes call for the • Use a funnel to pour hot • A few recipes call for raw • Beans, peas, corn, and
food to be precooked or at food into the jar to avoid food to be arranged in potatoes should not be
least heated to boiling and wasting food. jars, and then a hot fluid is packed tightly into jars for
then poured into jars. poured over them before cold packing. They expand
• Try to get equal amounts processing. during processing.
• Hot-packed jars have less of solid food and cooking
shrinkage of food dur- liquid in each jar. All food • Cold-packed foods often • Fluid should completely
ing processing and are should be surrounded and experience shrinkage dur- cover and surround the
less likely to have excess covered by fluid. ing processing. Most foods food in each jar. Remove
headspace in the jars after should be packed tightly in the bubbles before
processing. jars because of this. processing.
16

or by allowing them to ferment in crocks. To can fermented yellow light
food for long-term storage, it is processed in a canner, usually
a water-bath canner because it is very acidic. Headspace is the amount of space left between the food
Jams and jellies are hot packs because the food is cooked in the jar and the top of the jar rim. It varies in different reci-
before the jars are filled. In earlier days wax was melted and pes depending on the method used to pack the jars and
poured on top of jelly and jam jars to form a seal. Today jams
the food. Pay attention to this detail. If too much or too little
space is left, the jars may not seal correctly and food can
and jellies are processed in a canner or are stored in the
spoil. If the jars do seal, the food may not look or taste as
Canning Techniques
freezer.
good as properly filled jars.
Canning Jams and Jellies Canning Pickles
• Jams, jellies, and preserves • Jars must be sterilized • Pickles are generally • Follow the recipe for
are always precooked, before jam or jelly is poured canned in a water-bath can- headspace and make sure
because heat is required to into them. Home-canned ner. They can be hot or raw you remove bubbles before
make the fruit juice gel. jam and jelly make better packed. processing.
gel in half-pint or smaller
• Foam is often produced jars. • Do not boil vinegar mixes • You may want to use wide-
during the cooking process. longer than the recipe calls mouth jars when canning
This should be skimmed off • Don’t process jars more for, or you may weaken the whole cucumber pickles.
before pouring food into than 5 minutes, or they may acidity and affect the pres- Don’t wedge the pickles in
jars. soften and lose their gel. ervation of the pickles. so tightly that they are hard
to remove.
17

Filling Jars
Properly filling your jars will result in a good seal and the best
tasting, safest food
Canning jars should always be warm or hot when they are A dishwasher with a warm cycle can also be used to keep
filled. Until they are ready to be filled, they should be sub- your jars and lids hot and ready for you.
merged in a pot of simmering water. Your lids and rims Get all your ingredients measured, mixed, precooked, or
should also be kept in warm water, but read the directions heated before removing the jars. Lift them with tongs or
on the lid package to see if any temperature recommenda- jar lifters, drain water, and set them on clean dishcloths or
tions are given. paper towels upside down on the counter. Invert each one
Proper Filling of Jars Removing Air Bubbles

• It’s very hard to pour food recommended amount of • When jars are filled, • After filling jars, slowly run
into jars from a hot pot, headspace. Until you get a especially if raw packed, a bubble stick through
even with a funnel. Using feel for that, measure the pieces of food may trap air the food and between the
a ladle gives you better first jar and compare the bubbles on their surfaces jar sides and the food to
control. others to it. and between them. release bubbles. Don’t stir.
• If you are raw packing food • Adjust jars so they have • When the food is heated • Add more food or fluid if
into the jars, make sure equal amounts of solids during processing, the air the bubble removal creates
your hands are clean. and fluids if possible. bubbles rise to the top of space.
the jar and create a big air
• Fill jars so they have the space.
18

just before you fill it. In some recipes, you add salt or spices RED light
to each jar before you fill it. Make sure to read all the recipe
instructions so this doesn’t come as a surprise to you after Canning recipes often approximate the number of jars
you have filled the jars. the food will fill. Never process a half-full jar or stuff excess
Your canner should be on the stove pre-heating with some food into the jars; maintain the recommended space
water in it. Filling the canner rack and then lowering it into
between the food and the rim. Check to make sure you
have removed bubbles. Using a smaller jar for the excess
the canner can be very hard, especially when it’s full of quart
doesn’t work because processing times will usually be
Canning Techniques
jars. It’s easier to lower individual jars into the canner.
different. If you are not canning a second batch you can
add the excess to, use the food immediately or freeze it.
Wiping the Rim Putting on the Lids
• Before placing the lid on upright so that food doesn’t • After the rim is clean, place needs to escape during
the jar, wipe the rim with a slosh and possibly get the lid on the jar with the processing.
moist paper towel. under the lid. ring of sealant down.
• Keep the jar flat on the
• This step is important • Even a bit of fat or salt • Place a screw band on the table while you put on the
because any food or liquid grains can prevent a good jar and, holding the lid in lid and band and don’t
on the rim will prevent a seal, so make sure rims are place with your fingers, move jars until the lid is
good seal. wiped clean. tighten the screw band. secure. Keep jars upright
when you move them.
• When moving jars into the • Tighten the band firmly
canner, they must be kept but don’t over tighten. Air
19

Processing jars
There are two ways of processing: water-bath and pressure canning
Once you have your jars properly filled, they are ready to If you have your timer in your pocket to keep track of time,
process. Your recipe will tell you what type of canner to use. you can leave the kitchen for short periods but don’t go too
That canner should be pre-heating on your stove before you far. Canning jars have been known to explode. Stay vigilant
begin filling the jars. and keep the water boiling or the pressure at the right set-
Water-bath canning takes the least amount of time but is ting, or you will have to start timing all over.
not suitable for all types of food. Some foods canned in a For water-bath canners it’s a good idea to have some boil-
pressure canner can take a very long time to process one ing water in another pot to add to the canner if the water
batch. level drops. Cooler water will cause the canner to stop boiling
Filling and Adjusting Canners
rocessin g Time by
Adjusting P
Altitude safety.
li ve a ff ec ts canning e the
ou r
• Where y s at a lower temperatu the
a te r b o il a r e a n d
W you
ve sea level ill
higher abo tures take longer to k
er a
lower temp teria.
c
harmful ba
at higher
b e p r o c es sed longer e.
r
• Food must r under higher pressu
alt it u d es o
rt
r ec ip es in clude a cha
ook most process
• In this b to determine how to
to help y o u r altitude.
o d d ep en d ing on you
fo r
u d e, y o u can ask you • Fill water-bath canners • For pressure canners, read
our alt it unty half-full of water and begin your instruction manual for
• To find y Extension office, co up heating as you fill the jars. how much water to put in
Coopera ti ve look
en t, o r g o online and ogram. to preheat and process.
governm pr
d r es s o n a ny mapping s. • After the jars are in the can-
your ad ggestion
r 20 for su ner, remove or add water to • If the pressure canner has
See Chapte get the level to the proper 2 a rubber gasket on the lid,
inches above the jars. make sure it’s clean before
use.
20

and you’ll need to start timing all over. GREEN light
Expect your first canning adventure to take longer than
planned. As you gain experience and get a feel for how to In the good old days, women often got together and had
manage your time, you’ll be able to process many batches in canning parties at each other’s houses. If you enjoy com-
the same day if you need to. pany in the kitchen, the big job will seem like fun with
many hands helping and much gossiping going on. Add
some good music and a little wine (or beer), and canning
won’t seem so hard at all. And in today’s world you don’t
Canning Techniques
need to restrict your helpers to women; you can invite the
guys, too.
When to Start Timing Venting Steam on Pressure Canners
• For water-bath canners, • After pressure canners have • Follow your canner direc- • Let steam vent for 10 min-
start timing as soon as the vented, close the vent and tions for the amount of utes. Then close the vent or
water begins to boil after wait for the dial to reach water to add to a pressure add weights and lower the
the jars have been put in the right pressure or for the canner. heat to a medium setting.
the canner. weights to begin rocking or
jiggling to begin timing. • Put the lid on and bring • The heat is lowered
• Pressure canners must vent the water to a boil with the because you may need to
before you actually begin • Timing is critical to food vent open on high heat. raise it after the pressure is
timing the canning process. safety, so set a timer or pay Steam should come out of reached to keep the correct
close attention to a clock. the vent. pressure.
21

Removing, cooling & Storing
Proper cooling is part of the processing, and storing food correctly
keeps it safe
Before you begin your canning adventure, make sure you storage cap is highly recommended. This is put on over the
have a safe spot where the jars can sit and cool for up to 24 lid, after the screw band is removed,. It keeps the lid clean
hours. Children and other curious people should not handle and rust free in storage and gives you something to cover
the jars during the cooling process. an opened jar with if it isn’t used completely. (Refrigerate
When the jars are cool and you have checked the seals and opened jars.)
labeled them, it’s time to move them to storage. A plastic Home-canned goods should be stored in a cool, dry, dark
Cool Down Is Part of Processing Time Carefully Remove Jars

• Never try to hurry the cool- • Jars should sit in water- • Jars and the canning water • The jar lifter grips go right
ing process. Food continues bath canners for at least 5 will still be hot when you under the screw band.
to cook during this time minutes after boiling has remove jars, so use caution. Don’t try to lift jars by grip-
and is built into the recipe stopped. ping farther down the sides.
timing. • You may be able to use
• Wait 10 minutes after the hot pads to remove jars • Lift jars straight up; try not
• Don’t place canners in cold dial reads zero, or the lid from pressure canners, but to tilt or jostle them. They
spots or in cold water to safety lock is released, you will need a jar lifter for will be wet and slippery.
cool. This may break jars or before removing jars from water-bath canners.
ruin the canner. pressure canners.
22

spot. The temperature should not go above 85°F or below RED light
freezing. While they may look beautiful, jars of canned food
shouldn’t be stored where sunlight shines on them. This Wash all jars, especially the lids, before opening them
could heat the contents and cause seals to break or cause for use. If stored jars have been in contact with floodwa-
discoloration. ter, exposed to leaky sewer pipes, or in a house fire they
As you can batches, rotate the oldest food in storage to the
should be discarded. If jars have been frozen, examine
them carefully for cracks, bulging lids, or loose lids and
front of the cupboard so you use that first. Dust and examine
discard damaged jars. In this case, the food could be dis-
Canning Techniques
stored food every few weeks. Canned food is heavy, so make
carded if the jars are undamaged, and the jars can be ster-
sure your shelves are sturdy and won’t collapse into a disas-
ilized for reuse.
trous mess.
Cooling Jars Removing Rims and Testing Seals
• Wipe off water and any • Make sure jars are not in a • As jars sit and cool, you • The center of the lid should
boiled-over food and place cold draft but don’t cover may hear a pop as the jars look sucked in if the jar
hot jars on cloths or racks them. seal. Jars will seal at various sealed. Pushing on the lid
to keep cold surfaces from times. won’t show any movement.
cracking them. • Don’t tighten screw bands
after you take jars from the • After the jars feel cool to • The jar will sound a clear
• Jars should have at least canner. Don’t push on the the touch (up to 24 hours), ring if the lid is tapped gen-
an inch of space between jar lid until the jars feel cool. remove the screw bands. tly with a spoon. If sealed,
them or from a wall. label and store jars.
23

Pickling Supplies
Pickles can be fermented first or made during canning; these
supplies will help you either way
One of the most important supplies for good pickles is the vegetables chilled until you use them. If you buy vegetables,
water. Both hard water and chlorinated water can make poor make sure they are not waxed.
pickles. If your water is hard, buy bottled drinking or distilled Some pickles are fermented in crocks for several weeks
water. If your water is chlorinated, fill containers with water before they are canned. Such pickles used to be kept in those
and allow them to sit for 48 hours; the chlorine will dissipate. same crocks after fermenting finished, but it is now consid-
Use young, fresh, crisp vegetables for pickling. Keep the ered safer to can pickles for long-term storage.
Pickle Equipment for Fermenting Natural Flavoring

• Metals react with the • Lids can be plastic, glass, • Dill is most commonly canning salt when making
fermenting solution, so fer- wood, or ceramic, held associated with pickles, and pickles. Other types may
menting containers should down with jars of water or the flavor can come from cause soft pickles or cloudy
be ceramic, glass, wood, or doubled food-grade plastic flowers, leaves, or seeds. brine.
food-grade plastic. bags filled with brine to
keep the food under the • In pickling, spices are often • Vinegar used in pickles
• Lids need to fit down inside brine. left whole; sometimes they is both a preservative
the containers, directly are added to individual jars and a flavor. Don’t alter
on the food to keep it • Most fermented food or to a brine solution. the amount of vinegar in
under the brine. requires a water-bath can- recipes and always use 5
ner, jars, and lids. • Always use pickling or percent acidity vinegar.
24

Other pickles, called fresh-pack or quick-process pickles,
are made right in the canning jar. For the best flavor, these Some cucumbers make better pickles than oth-
pickles should be left sitting for several weeks before they are ers. Pickling-type cucumbers are shorter and fatter
ZOOM
eaten. Most recipes in this book are for these kinds of pickles, when mature and have thinner skins than slicing
as they take less time and mess. cucumbers. They are lighter in color on the side
Most pickles can be canned in a water-bath canner because away from the sun. Many have bumps on the skin
they are highly acidic. Some recipes call for pickles to be and black spines. Common varieties include Pio-
packed in sterilized jars. neer, Alibi, National Pickling, Liberty, and County
Fair.
Prepackaged Flavoring Preparing Food for Pickling
preserving food
• If you do small amounts • All bread-and-butter pickle • For whole pickles, spears, • Food-grade lime is used in
of pickle making, then mixes (or other flavors) or slices, use pickling-type some recipes to make pick-
premixed spice packs may don’t taste the same, so try cucumbers. Use slicing les crisper. There are other
work for you. You won’t small batches first. cucumbers in relishes. packaged products you can
have to spend as much as add that will firm pickles.
on individual spices. • Throw away open spice • Always slice 1⁄4 inch off the
mixes after a year and blossom end of the cucum- • Some vegetables are
• Read the label directions check the expiration date ber and discard it. This is soaked in ice water or
for what type of fluid and on sealed packages. the end opposite the stem. salted before they’re used.
how much to mix with the Follow the recipe for soak-
package. ing times.
25

Pickling by Fermentation
Fermentation turns vegetables into flavorful snacks and side dishes
Fermentation gives food a slightly different taste than that of at 80°F, pickles usually spoil rather than ferment.
pickles made by the quick-process method. Food has a sour, Fermentation produces lactic acid, which preserves the
sharp taste when it has been fermented. The sourness can be food and changes its color, flavor, and texture. The lactic acid
adjusted by how long the food is left to ferment. and helpful bacteria form a scum on top of the food that
Fermenting can only be done in a narrow range of tem- should be removed every couple days. If food is fermenting,
peratures, with 70°F to 75°F the best range. At those tem- you will notice gas bubbles under the scum layer.
peratures, food is fully fermented in about 3 weeks. Lower When you no longer notice bubbles and scum ceases to
temperatures take longer; at 55°F, foods stop fermenting, and form, fermentation is finished. Food can be removed after a
Commonly Fermented Foods Packing the Crock
• Not all foods taste good • Green beans and turnips • For every 5 pounds of • Prepare vegetables and
fermented. Fermentation are occasionally fermented produce to ferment you will weigh them. The weight
is also called brining. This as well, as are a few other need a gallon of container determines how much
process leaves food very vegetables. space. A 5-gallon container brine solution to make.
salty. should hold 25 pounds of
• Fermentation gives pickles fermenting produce. • Shredded cabbage is gener-
• Cucumbers and cabbage a sharper flavor than fresh- ally packed firmly into con-
are the most commonly packed pickles. Lactic acid • Wash the container with tainers; other vegetables
fermented foods. from fermentation also hot, soapy water, rinse with are loosely packed. Leave 5
changes the color and boiling water, and dry with to 6 inches of space at the
texture of foods. paper towels. top of the containers.
26

week of fermentation if you like it less sour. RED light
Cucumbers that have been successfully turned into pickles
by fermentation will be crisp and olive green and the insides If the container gives off a bad smell (not a yeasty odor), if
will be translucent rather than white. Cabbage will be trans- the food looks slimy or mushy, or if the brine is clear and
lucent, yellowish, and crisp. there is no sign of scum, fermentation either didn’t hap-
After fermentation, food should be canned and pro- pen or the food spoiled and should be discarded. Any
cessed in a water-bath canner or placed in fresh brine and food that has been partially out of the brine also should
refrigerated.
be discarded. Don’t taste food that doesn’t look or smell
right.
Adding Pickling Brine Curing
preserving food
• A general brine ratio is 1⁄2 • Foods should be totally cov- • Fermentation containers filled with brine.
cup canning salt, 1⁄4 cup ered with 2 inches of brine. should be in an undisturbed
vinegar, and 2 quarts water. spot, above 55°F and below • Fermentation produces a
Spices are added to this per • As fermentation proceeds, 80°F. Ideal temperature is scum layer on top of the
the recipe. you may need to add more 70°F. container that should be
brine to keep it 2 inches skimmed off every few days.
• Bring brine to a boil, then over the food. • Food must be below the
cool to room temperature. brine at all times. To keep • Fermentation is complete in
Hot brine poured in the food from floating up use 3 to 6 weeks, when a scum
container will kill good lids held down with jars or layer ceases and bubbling
bacteria as well as bad. doubled food-grade bags stops.
27

Quick-Process Pickles
Quick-process pickles can be canned for storage or stored in the
refrigerator
Quick-process pickles are also called fresh pack. They are or 24-hour soaking in ice water or a brine solution to make
made by covering foods with hot brine or syrup and then crisper pickles.
canning them. Most of the recipes in this book are for quick- Most recipes are canned for storage, but a few may call for
process pickles and relishes because they are easier and safer refrigeration or freezing. And most pickles and relishes will
than fermented pickles. have a better taste if they are canned and left to sit for a few
Some quick-process pickle recipes do call for overnight weeks before being eaten.
Quick-Process Pickled Foods
Pro blems
Some Pickle kled

su r e w h et her your pic ning
u n n
If you are fe to eat, contact a ca .
es
produce is sa hapter 20 for resourc
C
expert. See
not crisp
Pickles are k
o wea
• Brine to mbers
• U se d sl icing cucu d of cucum
ber
n ot re m ov e blossom en
• Did o long
processed to
• Cooked or
kles
Shriveled pic fresh
not
• Produce rong
e or syrup too st
• Brin o long
processed to
• Cooked or
taste much vineg
ar
Bitter or off y or wrong spices or too • Besides cucumbers, many tomatoes make excellent
• U sed too man h produce
bitter fres types of vegetables and pickles.
ther caused
• Dry wea fruits can be pickled. Quick-
Off color process pickling allows you • Overripe yellow cucumbers
d water to make small batches as and large zucchini can also
• Used har or iodized sa
lt
w dered spices od produce is available. be pickled.
• Used po of enzymes in th e fo
ac ti on s
• Odd re • Pickling is a good way to • Small amounts of various
use vegetables and fruit vegetables and fruits can
that are still green at the be mixed and turned into
end of the season. Green chutneys and relishes.
28

Many kinds of vegetables and even fruits are pickled or GREEN light
made into relishes by the quick-process method. But since
most of them are made acidic by the pickling ingredients, Grape leaves have an enzyme that makes pickles a bit
they are commonly processed in water-bath canners. Pro- crisper, and some recipes call for them. You can use fresh
cessing time will vary according to the foods and jar size, so wild or garden grape leaves as long as they aren’t sprayed
follow recipe directions.
with pesticides. To preserve leaves for later canning, wash
and dry them, layer them in a nonmetallic container with
There are recipes for low-salt and low-sugar pickles and rel-
canning salt between each layer, and then totally cover
ishes, but don’t alter recipes on your own. Don’t use artificial
them. Rinse before use.
sweeteners or salt substitutes unless you have a recipe that
calls for them.
Brining and Processing Refrigerator Pickles
preserving food
• In cold-process pickling, • Some recipes call for spices, • Almost any quick-process • Taste and crispness of the
vegetables are generally dill flowers, or other things pickle or relish recipe can food may be slightly differ-
prepared according to the to be added to each jar. be made and then refriger- ent in refrigerator pickles
recipe, then packed into ated instead of canned for and relishes than in canned.
clean jars. • Brine or syrup is heated to storage.
boiling and then poured • Refrigerator pickles and rel-
• Pint or half-pint jars are usu- over the pickles. They are • There are special recipes ishes are meant to be used
ally used for small pickles then processed in a water- that are meant to be refrig- up quickly, so don’t make
and relishes, quart-size jars bath canner for the time erated for storage, however, too much at a time.
for large cucumbers. specified in the recipe. and these are best to use if
you choose this method.
29

Freezing Supplies
Freezing is a quick and easy alternative to canning food for storage
While not everything can be frozen satisfactorily, many foods That said, your home should not be without a freezer if you
taste better and maintain their vitamin content better when are interested in storing some of your food supply. If space is
frozen than when canned or dried. at a premium, think outside the kitchen for a place to locate
Freezing is quick, simple, and safe. Modern freezers are a freezer. It could be a spare room or closet or the basement,
energy efficient and relatively modest in cost compared to laundry room, or porch. The place should stay above freezing
other large appliances. However, they do cost more than but not get too hot, such as in an attic or in the direct sun.
caning supplies, and there is an ongoing cost associated with Size your freezer by your family size and what you intend
storing the food because of the electricity used. to freeze. If you are raising your own meat, such as a steer or
Freezing Supplies Vacuum Sealing
• Use freezer bags, not • Butcher or freezer paper • There are several easy- • Buy freezer, not storage,
storage bags, for freezing, needs special freezer tape to-use and inexpensive bags for your type of sealer
and use food-grade plastic to seal it. Don’t use regular vacuum sealers on the and follow instructions.
bags, not garbage bags or waxed paper, parchment market today.
recycled bread bags. paper, newspaper, or other • Sealed bags that thaw and
papers. • Vacuum sealers suck air out warm to above 40°F can
• Hard-sided containers are of the bag and then use develop botulism, since the
better for liquid foods. • Several small packages heat to make a tight seal. vacuum removes oxygen.
Make sure they are food- freeze better than one large They help prevent freezer Thaw bags in the refrigera-
grade plastic or freezer-safe one. burn and keep food quality tor and use or cook as soon
glass with good lids. high. as thawed.
30

hog, you’ll need a large freezer regardless of your family size; GREEN light
you may even need two!
Each cubic foot of freezer space stores about 35 pounds of Freezers work most efficiently when they are kept full. Fill
food. For families that don’t raise their meat, 5 to 6 cubic feet empty spots in the freezer with milk jugs or 2-liter pop
of freezer space per person is recommended. bottles filled with clean water. In case of a power failure,
these help keep the freezer cold. The water in the con-
tainers could be used for emergency drinking or cooking
water, but be sure to melt and boil it first.
Freezer Care Label and Rotate
preserving food
• Cool food before placing it • Defrost manual-defrost • It’s extremely important to • While food will be safe in
in the freezer, and don’t try freezers when 1⁄4 inch of label and date food put in the freezer for a long time,
to freeze too much food at frost has built up. the freezer. It’s often hard to quality and flavor decline
one time. determine what’s in a pack- over time.
• Keep the temperature set age after it’s frozen.
• Usually 2 to 3 pounds of at 0°F or below. An open • Rotate older food to the
food per cubic foot of container of baking soda • Regular labels may not stick front and top of the freezer,
freezer space is safe to will help absorb any odors. in the freezer, so use freezer where it’s easily seen and
freeze in 24 hours, but labels or mark the package used first.
check your manual. itself.
31

Freezing techniques
For best taste, learn to properly package and manage food
in a freezer
Food needs to be packaged properly for the freezer in order containers to allow for the expansion of food as it freezes; for
to hold its quality and taste for the maximum time. Air is the other packages the goal is no space for air.
culprit in freezer burn, a drying out of the food that badly Remember the quality of food can only be as good as it was
affects food flavor and texture. So in packaging food for the when you froze it. Freezing doesn’t kill the microorganisms
freezer, make every effort to exclude air. that cause food spoilage; it just stops their growth until the
Some space will need to be left at the top of rigid-walled food is thawed. Freezing spoiled meat, for example, will not
Properly Wrapping Meat
r Stor age Times

Safe Freeze 1 year

nth s
s 4–6 mo
2–3 month Candy
ies
Cakes, cook
Biscuits Poultry
east breads
Quick breads Y Beef cuts
Meat pies
Fruit pies b
soups Lam
t Stews and
Cooked mea Fruits except
Sauces with citrus
Ground raw meat
meats Most
s
Citrus fruit vegetables
Shellfish and juices
gs
Prepared eg
Butter
Milk • Raw meat can be wrapped • Separate pieces enclosed in
Raw fish in freezer paper or packed one package with pieces of
Bacon in plastic bags or vacuum- freezer paper. Flat packages
Pork sealed bags. freeze faster than bulky
Ham
ones and thaw faster, too.
ild game
W • Package one meal’s worth
of meat or the amount you • Try to exclude as much air
prefer to cook at one time. as possible from packages.
Push air out of bags and
smooth paper down on
meat surfaces.
32

make it safe to eat. Freeze food as rapidly as possible for the GREEN light
best quality. Try to place packages to be frozen against the
freezer walls or shelves in the coldest part of the freezer. You Keep your freezer full for the best energy savings. Fill
may want to turn the temperature to below 0°F for a day.
clean 2 liter bottles or empty milk jugs with water and use
to fill empty spots. They will help keep the freezer cold
No matter how you package them, some foods don’t freeze
if the power goes out and can be an emergency water
well. Leafy greens and vegetables with a high water content
supply.
usually don’t freeze well when fresh. Other foods freeze well
only when specially treated.
Container Freezing Tray Freezing
preserving food
• Foods with fluid and juices between the food and the • Some foods stick together • When frozen, these foods
freeze best in rigid contain- lid. Glass containers need when frozen and make can be put into bags or con-
ers. Make sure containers the most space, because thawing and using them tainers and they won’t stick
are meant for freezing. expansion may crack them. difficult. together. You can quickly
remove just what you need.
• Wash containers with hot, • Use containers that hold • Spread berries and small
soapy water and rinse well the normal amount of food pieces of fruit on cookie • Frosted cakes or cookies
before filling. used in a recipe. Label the sheets in a single layer. can also be frozen on trays
container with the amount Cover with plastic wrap and so the frosting won’t stick
• Some foods expand as they of food inside, as well as its freeze. to bags or containers.
freeze and need space left name and date.
33

Food Drying
Drying food is an ancient way of preserving it; modern equipment
makes it easier
Drying food has had a resurgence of popularity due to inhibits the growth of bacteria, yeasts, and other organisms
handy home-size dehydrators that are now on the market. that spoil food. Properly stored dried food remains good for 6
Although this book has included recipes for sun drying and months to a year or longer.
oven drying, drying food with a dehydrator is the safest and Dried food is true emergency food, easy to carry and store.
easiest way to do it. While some dried foods, like jerky and fruit leathers, are eaten
When you dry food, you remove the moisture from it, which as is, many dried foods must be rehydrated before they can
Food Dehydrators Sun Drying Food

• A good dehydrator has an located at the top or bot- • To successfully dry food • Screens for holding food
adjustable thermostat, a tom of the unit. outside, the temperature should be fiberglass, stain-
timer that stops the drying, needs to be above 80°F and less steel, or plastic. Do
and easy-to-clean remov- • Round dehydrators gener- the humidity lower than 60 not use galvanized mesh.
able trays. ally have less usable space percent for several days. Screens should be raised off
because there is a hole in the ground.
• If the fan is located on a the center of each tray. • If your area gets heavy
side or on the back of the dews, food will have to be • Food should be covered
dehydrator, the flavors of • Some models have trays covered or brought inside with cheesecloth, garden
different foods will be less that need to be rotated dur- each night. row cover, or another
likely to blend than if it’s ing drying. screen to keep insects out.
34

be used. So when considering these foods for emergency RED light
rations, make sure clean water will also be available.
Commercially dried food often has added sulfur and other Be aware that some people may have an allergic reac-
preservatives. Sulfite dips can sometimes be purchased tion to sulfites or other things used to preserve foods
wherever winemaking or canning supplies are sold or can be or to spices used on foods. It’s wise to label all packages
ordered by mail. Follow label directions for their use.
with the ingredients, including preservatives, so that if an
allergic reaction occurs when someone eats the food , the
Some foods may need to be treated with color preserva-
source of the allergen can be more easily determined.
tives or blanched before drying. Honey gives dried fruit more
calories, but a honey dip is used with many dried fruits as a
pretreatment.
Oven Drying Food Storing Dried Foods
preserving food
• For oven drying, your • Watch the oven thermom- • Dried foods must be stored • Vacuum sealers work well
oven must have a setting eter and adjust heat to keep so that they don’t pick up to store dried food. Glass or
of 140°F. You also need an it at 140°F. Oven drying can moisture from the air. plastic containers with tight
oven thermometer. take 24 hours or more. lids can be used as well.
• Dried food must cool before
• To allow moisture to • Convection ovens make it’s packaged. Fruit needs to • Storing tightly wrapped
escape, the door must be better dryers if they be conditioned before final foods in the refrigerator or
propped open a few inches. have a low heat setting packaging. Loosely fill jars freezer prolongs their stor-
A fan near the open door because there is built-in air with fruit and shake or stir age life. Always label and
helps move moisture away. movement. daily for 10 days. date packages.
35

peaches in syrup
Sun-ripened peaches captured at their juiciest make delightful
winter eating
Ripe peaches do not store for very long, so canning them at or can the peaches in water or juice. See recipe variations. Do
their peak of ripeness allows you to savor that juicy taste for not use artificial sweeteners.
much longer. Choose peaches that are fully tree ripened but Freestone peaches slip easily from their pits and golden-
that don’t have large bruises or soft spots. fleshed peaches make prettier jars than their lighter-fleshed
Peaches are best when canned in syrup; this recipe calls for relatives. Special peach peelers can make removing the soft
medium-heavy syrup. You can reduce the amount of sugar fuzzy skin easier. Yield: 7 quarts
Peaches in Syrup
What You Will Need
171⁄2 pounds peaches

Color preser vative solution: 1⁄2 cup lemon
juice mixed with 1⁄2 gallon water or
ascorbic acid per label directions
5 cups white sugar
8 cups water
7 clean, hot quart jars and lids
Water-bath canner • Bring a large pot of water to ready to cook, then drain.
a simmer. Prepare a pot of
cold water. Dip peaches in • Bring sugar and water to a
the hot water 1 minute, then boil. Add drained peaches.
dip in the cold water; slip off Bring to boil. Turn off heat.
the skins and discard.
• Ladle peaches and syrup
• Slice peaches in half; remove into hot jars, cut side down,
pits. Place in mixture of to 1⁄2 inch from rim. Remove
lemon juice or ascorbic bubbles, wipe rims, put on
acid and water until you are lids, and process.
36

Water-Bath Canner Processing Times for Quarts • • • • RECIPE VARIATION • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ For a lighter syrup, reduce the sugar to 3 cups. This will
in Feet 3,000 6,000 still make a nice-looking product. You may also use 8
Processing 25 30 35 40 cups unsweetened apple or white grape juice in place
Time minutes minutes minutes minutes
of the water. You can omit the sugar entirely and just
use water to can peaches, but they won’t look as nice.
When you open water-canned peaches, you can add
an artificial sweetener.
Precooking Filling Jars
Canning Fruit
• Peaches are precooked to • The sugar and water should • You could actually slice • If the halves are small, you
inactivate enzymes that be vigorously boiling when or dice the peaches, but can tuck some halves along
cause discoloration and you add the peaches. Slide halves look so much pret- the jar sides, cut side in.
softness. the peaches in carefully so tier in the jars.
hot fluid doesn’t splash up • Make sure to run a bubble
• Be careful not to overcook, on your hands. • Turning the cut sides down stick through the filled jars
or your peaches will get and nestling halves on top before placing the lids.
mushy when processed. • Keep a close watch, and as of each other is the best use Peach halves can trap air in
soon as the fluid is boiling of space, and it looks nicer, their hollows.
again, shut off the heat. too.
37

Pears in Juice
Many other fruits can also be canned in juice
Pears are the odd fruit that actually ripen best off the tree. softening, without large bruises or soft spots, for canning. It
When pears get their mature color, which can be yellow, takes about 21⁄2 pounds of whole pears to make each quart
green, brown, or red, they are picked and allowed to soften of canned pears.
for a few days. Asian pears are round like apples and never Pears contain the sweetest natural sugar, levulose, in a
get as soft as regular pears. higher concentration than any other fruit. Yield: 7 quarts
Bartlett pears are top canning pears, but many other variet-
ies are also good. Tiny canned Seckel pears make attractive
garnishes or additions to salads. Choose pears that are just
Pears in Juice
What You Will Need
171⁄2 pounds pears

1 gallon apple juice (not cider)
Water-bath canner
• Wash and peel pears, slice • Bring apple juice to a boil.
lengthwise, and use melon Drain pears in colander and
baller to core; cut into slices. add. Boil 5 minutes. Turn
off heat.
• Put pear slices in a pot with
color preservative solution • Ladle sliced pears and juice
while heating juice. into hot jars to 1⁄2 inch from
top, remove bubbles, wipe
rim, place lids, and process.
38

Water-Bath Canner Processing Times for Quarts • • • • bonus RECIPE • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Carmelized Pears: Drain and chill canned pears. Save
in Feet 3,000 6,000 juice. Pour 2 tablespoons caramel ice-cream sauce into
Processing 25 30 35 40 saucer; add 1⁄2 cup pear slices. Heat 1⁄2 cup canned pear
juice with 2 teaspoons brown sugar, 1 teaspoon butter,
and 1⁄8 teaspoon cinnamon until bubbly; pour over pear
slices. Drizzle more caramel sauce over pears, sprinkle with
chopped walnuts. Add whipped cream. Yield: 1 serving
Coring Pears Filling Jars
Canning Fruit
• Pears can be peeled • Pears are odd shaped and • Because pears are firm, • Try to get equal amounts
with a potato peeler or a may look better sliced than dense fruits, they are of pear slices and juice into
paring knife. Slice them halved, and slices may fit precooked for 5 minutes in each jar. Fill jars with hot
lengthwise. into jars better than halves. boiling juice before packed juice up to 1⁄2 inch from the
into jars. jar rim.
• To easily remove the core, • Pears darken when exposed
run a melon baller or small to air, so slip them into the • Once precooking is com- • Unsweetened white grape
spoon down the middle color preservative solution plete, ladle hot pears into juice or pineapple juice can
to scrape out the tough as each is sliced. jars right away. be substituted for the apple
membrane and seeds. juice.
39

Citrus in water
This recipe is the lowest-calorie version of canned fruit and can be
adapted for many fruits
If you are lucky enough to live in a warm area of the United version of canned fruit, as it is canned in water. Most fruits
States, you may have orange trees in the back yard instead can be canned in a similar manner. Citrus can also be canned
of apple or peach trees. Or you may have grapefruit, lime, or in juice or sugar syrup.
lemon trees. Choose citrus fruits that are fully ripe for canning. The best
Like other fruits, citrus can be canned when it is abundant way to know if they are ripe is to taste them. The fruit should
and used at other times of the year. This is the lowest-calorie have no large bruises.
Citrus in Water
What You Will Need
2–3 oranges, tangerines, or 1 grapefruit

per pint (mixing some grapefruit with
oranges or tangerines improves their
flavor)
Lemons or limes can be mixed with
other fruit but don’t taste well canned
separately.
Water
Clean, hot pint jars and lids • Wash citrus in warm water. • Fill jars loosely with fruit.
Remove all peels. Remove Don’t compress or squeeze.
Water-bath canner
all the white fibrous mate- Leave 1⁄2 inch to rim.
rial (albedo) on the outside
of the fruit. • Pour boiling water over fruit
to fill spaces and cover fruit.
• Section the citrus or cut Remove bubbles, wipe rims
lemons and limes into add lids, and process.
rounds. Bring water to a
boil, about 1 cup per pint.
40

Water-Bath Canner Processing Times for Pints or Quarts • • • • RECIPE VARIATION • • • •
Altitude 0-1,000 1,001- 3,001- 6,001+ To keep the calories down or to avoid white sugar, most
Processing
in Feet 3,000 6,000 fruits can be canned in water. Pears, cherries, plums, and
Processing 10 15 15 20 most berries can be canned in water. Apples, peaches,
and grapes keep their color and texture better in juice
or syrup but can also be canned in water. Cranberries
should be canned in syrup. To can in water, prepare the
fruit and substitute water for syrup or juice.
Preparing Citrus Fruit Filling Jars
Canning Fruit
• Wash the outer peel well • Use a knife or scissors to • Pack jars loosely with the • If more than one fruit is
before peeling. Remove the trim off the middle, fibrous fruit sections or rounds to used, try to arrange equal
entire peel. Pull fruit sec- area— where the seeds about the jars’ shoulders. amounts in each jar. Blood
tions apart. are—and remove as many Leave 1⁄2- inch headspace. oranges and red grapefruit
seeds as possible. add color.
• The white, stringy fibrous • Don’t compress or mash the
material on the inner sur- • Large grapefruit sections fruit. Shaking the jars lightly • Boiling water must cover all
face needs to be carefully can be cut in half. Lemons may provide extra room. the fruit before processing.
picked off. It creates a bitter and limes should be sliced After removing bubbles,
taste when canned. into rounds instead of add more water if needed.
sectioned.
41

Cherries In Syrup
Cherries may be hard to pit, but they make a wide range of tasty
dishes
There are sweet dessert-type cherries and tart cherries, and Sometimes cherries are canned with their pits, but to make
both can equally well. Choose cherries that are fully ripe and them recipe ready, most cherries are pitted before canning.
don’t hold onto them long before canning. If they are not pitted, cherries must have their skin pricked
Tart cherries are generally red, but sweet cherries range before processing to keep them from bursting.
from deep red-black to yellow. Heavily bruised, moldy, or Cherries are high in antioxidants and have many health
bird-damaged cherries should be discarded. benefits associated with them Yield: 9 pints
Cherries in Syrup
What You Will Need
11 pounds cherries
51⁄2 cups water and 21⁄2 cups sugar (for
sweet cherries) or 5 cups water and 31⁄4
cups sugar (for sour cherries)
9 clean, hot pint jars and lids
• Wash cherries, remove • Ladle cherries and syrup
Water-bath canner
stems, and pit them. into jars to 1⁄2 inch from rim.
Remove bubbles, wipe rim,
• Place cherries in color pre- add lids, and process.
servative solution while you
bring the water to boil.
• Combine sugar and water

and bring to a boil; add
drained cherries, return to
boil, and turn off heat.
42

Water-Bath Canner Processing Times for Pints MAKE IT EASY
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Single cherry pitters are very inexpensive. (An olive pitter
in Feet 3,000 6,000
works, too.) If you can’t find one, use the tip of a potato
Processing 15 20 20 25 peeler, a small crochet hook, or a nut pick to scrape the pit
out. Or use a piece of rigid plastic drinking straw (the reus-
able kind) to push the pit through the cherry. You can also
pull the cherry apart, but those cherries don’t look as nice.
Pitting Cherries Filling Jars
Canning Fruit
• Pitting cherries is messy • The stem end of pitted • Do not cook cherries too • Try to get equal amounts of
work no matter how you cherries will discolor, so as long, or they will lose their cherries and syrup in each
do it. Cherry juice stains, you pit cherries pop them color and shape; the syrup jar.
so wear an apron or old in the color preservative and cherries need to be
clothes. solution. brought to just boiling. • Cherries tend to settle to
the bottom if there is too
• If you don’t have a cherry • Half-frozen cherries are • You can add a few drops much syrup; if necessary
pitter, see the tips in the easier to pit and are less of red food coloring to the use one less jar so jars look
sidebar for homemade messy. Set small batches in cherries before filling the filled.
tools. the freezer for 30 minutes jars if desired.
before pitting.
43

Mixed fruit in syrup
Usually known as fruit cocktail, this dish is especially popular with
kids
Mixed Fruit in Syrup can be a fun dish for kids or an elegant remove all white tissue from sections.
dessert for guests, depending on the fruits used and the pre- Usually the fruit for this recipe is cut into small cubes, but
sentation. Consider using some exotic fruits like papaya or you can be creative. It takes 12 cups of peeled and diced fruit
star fruit with the common fruits from your garden to make to make about 6 pints of mixed fruit. Try to make the blend
your mixed fruit more exciting. Mixed Fruit in Syrup is also colorful. Pint jars are recommended. You can also can mixed
a way to use up small batches of fruit. When using citrus, fruit in apple, white grape, or pineapple juice. Yield: 6 pints
Mixed Fruit in Syrup

What You Will Need
8 pounds diced fruit, your choice of

varieties (see suggested blends)
3 cups sugar
4 cups water
6 hot, clean pint jars and lids
• Wash, peel, and dice fruit • Pour 1⁄2 cup hot syrup into
1 10-ounce jar maraschino cherries into 1⁄2-inch cubes. Leave each jar, then drain fruit and
(optional) grapes whole. Place fruit in add to near top of jar. Push
color preservative solution. a few maraschino cherries
Water-bath canner into each jar with a bubble
• Combine sugar and water stick.
in a pot, bring to a boil, and
turn off heat. • Fill any space with more
syrup to 1⁄2 inch from rim,
remove bubbles, wipe rim,
top with lids, and process.
44

Water-Bath Canner Processing Times for Pints • • • • RECIPE VARIATIONS • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ American: whole seedless green grapes, peaches, pears,
in Feet 3,000 6,000
pineapple; Tropical: red seedless grapes, pineapple,
Processing 20 25 30 35 papaya, tangerine sections, pears; Exotic: star fruit, pine-
apple, kiwi slices, papaya, whole blackberries, apricots;
Patriotic: red seedless grapes, red maraschino cherries,
pears, large whole blueberries; Holiday: red tart cherries,
green seedless grapes, pears, raspberries, kiwi slices
Preparing Fruit Adding Color
Canning Fruit
• Don’t wash fruit until just • Grapes can be cut in half • Canned commercial • Dark red tart cherries,
before using. Purchased if they have seeds and the maraschino cherries in red blueberries, and blackber-
fruits should be washed seeds removed . Seedless or green can be added ries can be used in small
well and any wax removed grapes can be left whole. to make fruit mixes more amounts for color.
with warm, soapy water. attractive. Don’t use more
Rinse well. • Larger firm fruits like pears than 2 to 3 per jar. • Push your color accents into
and peaches should be filled jars along the sides so
• Each type of fruit needs used in larger amounts • Think about the colors of the jars look attractive.
to be peeled and sliced or than grapes and berries in fruit when blending fruits
diced into bite-size pieces. the mixes. and strive for a mixture of
colors.
45

Spiced Apple Rings
Something a little different, both pretty and tasty
Apples can be canned plain in juice, water, or syrup, but they flavor that combines well with apples.
hold their texture better in syrup. And plain canned apples You can vary this recipe by using pear slices or small Seckel
can be rather bland. This recipe brings a snap to them. pears cut in half. Small crabapples can be cored and left
Remember to choose firm, small apples about 21⁄2 inches in whole as well. Yield: 9 pints
diameter so your rings will fit in the jars.
This unusual and fun recipe uses a common candy often
called Red Hots. They are usually shaped like hearts but may
also be round or oblong. They have a strong, fiery cinnamon
Spiced Apple Rings
What You Will Need
8 pounds small firm apples no bigger than

21⁄2 inches across
12 cups white sugar
6 cups water
11⁄4 cups cider vinegar
• Wash apples. Then peel, • Simmer and stir 3 minutes,
3 tablespoons whole cloves
core, and slice into 1⁄2-inch until candy dissolves. Drain
3
⁄4 cup Red Hots cinnamon candy rounds; place in color apples in colander and add.
preservative solution until Cook 5 minutes. Turn off
Red food coloring, 6-8 drops (optional)
ready to cook. heat.
9 clean, hot pint jars and lids or 18 half-
pint jars and lids • Combine sugar, water, vin- • Transfer rings to jars; pour
Water-bath canner egar, and cloves in a large hot syrup over to 1⁄2 inch
pot and bring to a boil; add from rim. Wipe rim, top with
Red Hots and food coloring lids, and process.
(optional).
46

Water-Bath Canner Processing Times for Pints or Half-Pints
Tart firm apples are better for canning than soft
Altitude 0-1,000 1,001- 3,001- 6,001+ apples. Golden Delicious, McIntosh, Prairie Spy,
Processing
ZOOM
in Feet 3,000 6,000 Rome, Jonathan, Lodi, Cortland, GoldRush, and
Processing 10 15 15 20 Honey Gold are some examples. Whitney Crab
apples are an excellent size and flavor for spiced
whole apples and are pretty ornamental trees, too.
Apples don’t ripen once picked, so make sure they
are fully ripe for best flavor.
Slicing Apples Candy Adds Flavor
Canning Fruit
• After peeling , use a knife • The spices and candy will • The candies give the rings • Watch the apples carefully
or coring tool to remove change the apple color, so color and a spicy hot flavor. as they simmer in the candy
the core where the stiff you can omit the color pre- You can also substitute 8 mixture. Don’t let them
membrane and seeds are servative solution, which cinnamon sticks and red stick to the bottom or sides
located. will result in darker rings. food coloring for the candy. of the pot.
• Turn the apple on its side • Widemouthed jars accom- • Keep the water hot, but • To fill jars, gently lift the
and carefully slice it into modate larger apple rings. don’t allow it to boil as you rings with tongs or a slotted
1
⁄2-inch rings. Immediately Slightly large rings can stir the candies to dissolve spoon so they don’t break.
place the slices into color be bent to fit through jar them.
preservative solution. openings.
47

Apple pie Filling
This recipe works well with peaches, too
There is nothing better than hot apple pie. And having the sugar slightly or add more lemon juice to suit your taste. You
filling ready to use makes it quick and easy to prepare. Apple can also modify the spices.
Pie Filling can be used to make numerous other desserts, too. This recipe makes a filling that looks just like commercially
Before the Clear Jel product used in this recipe was devel- canned filling. It also works well with fresh peaches and can
oped, pie fillings needed to be thickened just before the pie be frozen as well as canned. Yield: 7 quarts
was made. Other thickeners break down under the heat used
when processing the jars.
Because apples vary in flavor, you may want to adjust the
Apple Pie Filling
What You Will Need

16 pounds apples
Large strainer or colander with handles
5 cups apple juice
51⁄2 cups white sugar
11⁄2 cups Clear Jel
21⁄2 cups water • Peel, core, and slice apples. Clear Jel, water, and spices
1 tablespoon cinnamon Store in color preservative in a pot. Bring to a boil,
solution. stirring until thick and bub-
1 teaspoon nutmeg bly. Add lemon juice; boil 1
1 teaspoon allspice • Bring water to a boil. Dip minute.
batches of apples in a col-
3
⁄4 cups lemon juice
ander into boiling water for • Fold apples into syrup.
7 clean, hot quart jars and lids 1 minute. Keep blanched Ladle into jars to 1⁄2 inch
Water-bath canner apples warm while working. from rim. Remove bubbles,
wipe rim, top with lids, and
• Place apple juice, sugar, process.
48

Water-Bath Canner Processing Times for Quarts
Processing Clear Jel is not always found in regular grocery
Altitude 0-1,000 1,001- 3,001- 6,001+ stores, but specialty cooking stores and food ser-
ZOOM
in Feet 3,000 6,000 vice stores often carry it. There are numerous online
Processing 25 30 35 40 and mail-order sources for it, including Amazon
.com. Check Chapter 20 for other resources. One
pound of Clear Jel equals about 3 cups. Do not use
instant Clear Jel in canning. Jelly and jam thicken-
ers will not give the same results.
Blanching Apples Folding in Apples
• Blanching is done to • The slices need to be warm • The filling is cooked sepa- food coloring can be added
remove enzymes that cause when added to the filling, rately so the boiling and to improve color.
peeled fruit to darken when so unlike other blanching, stirring don’t break down
exposed to air. In this recipe do not dip the slices in cold the apple slices and make • Gently work the slices into
it also heats the apples. water after boiling. them too soft. the syrup to evenly distrib-
ute them.
Fruit Fillings & Sauces

• Use a colander or strainer to • Keep the slices warm in • Lemon juice is added at
dip small amounts of slices covered bowls until all are the end of cooking so the • When filling jars, try to get
into the boiling water at blanched. acidity doesn’t decrease. even amounts of filling and
one time. A small amount of yellow fruit into each jar.
49

Pink AppleSauce
Applesauce makes a good dessert or side dish
This is a pretty applesauce with a little added antioxidant You can add more or less sugar to the recipe and adjust
power. The cherry juice used to color it also gives it a slightly the spices to suit your taste. Allspice, nutmeg, and cloves are
different taste. Children especially enjoy this recipe. common spices used to flavor applesauce. Yield: 7 quarts
If you don’t have cherry juice or don’t want the sauce to be
pink, simply substitute water for the cherry juice and leave
out the food coloring.
Applesauce is used as a side dish in many cultures, as well
as a dessert. It goes well with pork dishes.
Pink Applesauce
What You Will Need
20 pounds apples (use a combination of

tart and sweet apples for best taste)
1 cup unsweetened cherry juice
1 tablespoon cinnamon (optional)
1
⁄2 teaspoon red food coloring (optional)
Food processor or blender (optional)
1 cup white sugar
• Wash, peel, and core apples; • Drain apples, put in food
7 clean, hot quart jars and lids chop into 2-inch chunks. processor, or blender and
Water-bath canner process to desired consis-
• Combine apples, juice, and tency (or hand mash). Place
optional cinnamon and sauce in a pot, add sugar,
food coloring in a pot. Bring bring to a boil, and turn off
to a simmer, and cook until heat.
tender, about 15 minutes.
Stir occasionally to prevent • Fill jars to ½ inch from rim,
burning. wipe rim, put on lids, and
process.
50

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ To keep the applesauce very light in color, slice apples
in Feet 3,000 6,000 into a color preservative solution. If you don’t use a
Processing 20 25 30 35 color preservative and don’t add color, it will be darker
than commercial applesauce. The applesauce will also
be darker and have a slightly different flavor if you use
brown sugar instead of white. You can alter the smooth-
ness of the sauce by how well you mash or strain it.
Blending Apples Filling Jars
• Make sure to stir apples fre- • Process in short bursts • After the apples are • As soon as the sauce bub-
quently while they cook. A until desired consistency is blended smooth, put the bles on the surface, turn off
little burnt area will spread reached. sauce in a pot, add the the heat. Immediately ladle
the burnt flavor through sugar, and thoroughly mix. the hot sauce into jars.
the entire pot. • The apples can also be
blended with a potato • Then bring the sauce to a • Make sure to leave a 1⁄2-inch

• Once apples are cooked, masher or large spoon. boil, stirring constantly so it headspace and wipe the
drain off any extra fluid and Mash them in the pot just won’t scorch. rim so the lid will seal.
place the hot apples in the before you add the sugar.
food processor or blender.
51

Green tomato Pie Filling
A unique and delicious way to use those green tomatoes before frost
It seems there are always too many green tomatoes left at the acidity of the filling, and the added acidity is necessary for
the end of the season, and people are always looking for safe water-bath canning.
ways to use them. Apples are usually available at the end of This is the perfect recipe to use for an autumn picnic or
tomato season, too, so why not combine the two? maybe to enter in the county fair. Yield: 7 quarts
This is a slightly tart but delicious filling for your favorite
piecrust. You can vary the spices, but don’t alter the lemon
juice and vinegar given in this recipe. Green tomatoes lower
Green Tomato Pie Filling

What You Will Need
16 cups green tomatoes, cut into 2-inch

slices
12 cups tart apples, peeled, cored, and
cut into 2-inch slices
2 pounds golden seedless raisins
2 cups water
21⁄2 cups brown sugar
• Place all ingredients in a • Turn off heat and ladle
1 cup lemon juice large saucepan. mixture into hot jars; leave
1
⁄2-inch headspace.
1
⁄2 cup cider vinegar
• Bring to a simmer; cook
2 tablespoons cinnamon and stir until the fruit is • Remove bubbles, wipe rim,
1 tablespoon nutmeg tender and mixture looks put on lids, and process.
slightly thickened, about 40
7 clean, hot quart jars and lids minutes.
Water-bath canner
52

RED light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ This filling will be thinner than the Apple Pie Filling on
in Feet 3,000 6,000 page 48 that calls for Clear Jel. Do not try to thicken it
Processing 15 20 20 25 with cornstarch or other thickeners before canning. It will
Time minutes minutes minutes minutes result in a poor-looking and -tasting product that may
not be safe. You can thicken it just before you use it in
your favorite crust if you need to.
Preparing the Fruit Cooking the Filling
• The best tomatoes to use • Remove the apple peel, the • Everything is put into the • The sugar and the pectin in
for this recipe are those that center core, and seeds. Firm saucepan at the same time. the apples will thicken the
are just starting to color but cooking-type apples work mixture as it slowly cooks.
are still be firm. Don’t peel best. • The mixture needs to
the tomatoes. cook slowly, at just under • Some batches will get
• There’s no need to use color the boiling point. Stir it thicker than others. When

• Remove the stem and hard preservative on the apple frequently to keep it from the fruit pieces are soft but
center core area of the pieces because the mixture scorching. not falling apart, the mix-
tomatoes and slice into is naturally darker. ture is done. Fill jars while
2-inch thick pieces. the mix is very hot.
53

Cherry Pie filling or Topping
This recipe works well with all kinds of berries, too
While this recipe uses cherries, you could just as easily use To make your filling look more professional, tint it with red
blueberries, blackberries, or raspberries for juicy berry pies. food coloring for cherries and a combination of red and blue
If you are making cherry filling or topping, use tart or pie coloring for other berries.
cherries. This filling is an excellent topping for cakes or ice cream,
This recipe uses Clear Jel, which was used in the Apple Pie too. Yield: 7 quarts
Filling recipe. You can get some ideas on where to find it on
page 49 or in Chapter 20. Don’t try to use other thickeners in
this recipe.
Cherry Pie Filling or Topping
What You Will Need
6 quarts tart cherries

Large strainer or colander
7 cups white sugar
13⁄4 cup Clear Jel
91⁄3 cups water
2 teaspoons almond extract
1
⁄2 cup concentrated lemon juice • Wash cherries; remove • In a saucepan, combine
7 clean, hot quart jars and lids stems and pits. sugar, Clear Jel, water, and
extract. Cook and stir until
Water-bath canner • Fill a large pot with water thick and bubbly. Add
and bring to a boil. Fill lemon juice; cook 1 minute.
colander with cherries, Remove from heat.
lower into water, and leave
1 minute. Remove cherries; • Fold cherries into syrup and
keep warm. Repeat with fill jars to 1⁄2 inch from rim.
remaining cherries. Remove bubbles, wipe rims,
54

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Blueberry Filling: Use 6 quarts blueberries, 6 cups
in Feet 3,000 6,000 sugar, 21⁄4 cups Clear Jel, 7 cups water, and 1⁄2 cup lemon
Processing 30 35 40 45 juice. Follow recipe as written. You may want to add
blue food coloring—about 20 drops.
Getting Filling to Gel Using Cherry Filling
• Clear Jel is quite easy to use • The lemon juice isn’t • Open a jar of cherry pie • Fill a graham cracker crust
and generally gives you a cooked very long because it filling and use it to fill pre- with vanilla pudding and
good gel. Don’t use other would lose its acidity. baked tart shells for a quick cherry filling for a quick
products to thicken this cherry dessert. dessert.
recipe. • The cherries should be
warm when you fold • Use cherry pie filling on • Blend cherry filling until

• It’s important to keep them into the filling. Try chocolate cake instead of smooth and use it as a
stirring the mix so that it to distribute them evenly frosting; it’s sweet but bet- barbecue sauce or dipping
doesn’t scorch. When it’s through it. ter for you. sauce. Try it as a glaze for
thick and bubbly, add the roast duck.
lemon juice.
55

Cranberry Sauce
This bright sauce is great for the holidays or as a gift
While cranberries are seldom grown in home gardens, they substitute unsweetened orange juice for the water in this
are showing up more often in local markets as fresh berries. recipe.
Cranberries are usually grown in North America, but other This recipe makes a thick sauce, not a jelly-like product. You
countries do grow some cranberries. could strain it through cheesecloth or a jelly bag if you want
This recipe is for one of the cranberry’s most traditional a more jelly-like texture and look.
uses—a sauce generally served with poultry—but feel free Cranberry Sauce is a nice hostess gift at the holidays. Yield:
to find nontraditional uses for it. 6 pints
If you like the flavor of orange mixed with cranberries,
Cranberry Sauce
What You Will Need
3 pounds raw cranberries

3 cups water
Food sieve or food strainer
6 cups sugar
Water-bath canner
• Wash cranberries. Put water • Place cranberry pulp in

and cranberries in a sauce- saucepan and add sugar.
pan and cook on low heat Bring to a boil; boil 3
until soft. minutes.
• Drain cranberries and mash • Ladle hot cranberry sauce

through a food sieve or into jars, remove bubbles,
food strainer. Discard skins and wipe rim. Top with lids
and seeds. and process.
56

Water-Bath Canner Processing Times for Pints
Processing Native Americans used cranberries for food and
Altitude 0-1,000 1,001- 3,001- 6,001+ medicine, and they were a dish served at peace
ZOOM
in Feet 3,000 6,000 ceremonies, which may explain why we serve
Processing 15 20 20 25 them today at holiday feasts. Cranberries are
Time minutes minutes minutes minutes loaded with vitamins and antioxidants and are
good for you. Fresh cranberries should be deep
red and firm, not shriveled or soft. Fresh berries will
store in a cool place for weeks.
Straining Cranberries Making the Sauce a Gift
• Softened cranberries can be • Work in small batches. • You can use half-pint jars • Center a square of pretty
put through a food mill or Rinse the sieve or strainer instead of pint jars for small fabric over the jar top and
crushed by hand. off between batches and gifts. You can find pretty tie a contrasting ribbon
discard seeds and skin. embossed jars in many under the rim.
• To crush, place the berries stores or online.
in a sieve or strainer with • The pulp must be reheated • You can make decorative

small holes and push with the sugar before filling • Replace the rim with a labels on your computer
the pulp through with a the jars. white storage cap or use or purchase them in stores.
wooden spoon or pestle. brushed platinum lids. You can also decorate jars
with holiday stickers.
57

Peach Dipping sauce
An interesting dip or glaze for pork or chicken
If you are tired of making peach pie and cobbler, why not use be enjoying the sauce, you may want to decrease the pepper.
some of those fresh peaches to make this interesting sweet- This sauce also freezes well in freezer-safe containers. Yield:
and-sour sauce? 4 half-pint jars
This delicious dipping sauce will have you scouring the
kitchen for something to dip. It can also be used to coat pork
roast or make a crispy golden glaze on chicken. You can also
use this sauce as a substitute for plum sauce with egg rolls.
You can adjust the spices to suit your taste. If children will
Peach Dipping Sauce
What You Will Need
4 cups peeled, chopped, firm but ripe

peaches
1 medium onion
1 cup sugar
1
⁄2 cup white vinegar
1
⁄4 teaspoon salt
1
⁄4 teaspoon allspice
• To remove peach skins, dip stirring frequently.
1
⁄2 teaspoon cloves peaches in boiling water,
1
⁄2 teaspoon cinnamon then ice water, and then • Remove from heat and
slip off the skins. Remove blend until smooth. Return
1
⁄4 teaspoon red pepper pit; chop peaches. Peel and to heat and boil 1 minute,
4 sterilized half-pint jars and lids finely dice onion. stirring constantly.
Water-bath canner • Place all ingredients in a • Pour hot sauce into jars to 1⁄4
large saucepan; slowly inch from rim, wipe rim, top
bring to a boil. Lower with lids, and process.
heat and simmer 1 hour,
58

Water-Bath Canner Processing Times for Half-pints
Processing This recipe calls for firm peaches. Peaches that
Altitude 0-1,000 1,001- 3,001- 6,001+ are fully colored and that give only slightly to the
ZOOM
in Feet 3,000 6,000 touch are ideal. Peaches can be picked fully soft
Processing 5 10 10 15 and ripe for other recipes or for fresh eating, but
Time minutes minutes minutes minutes they will soften and get juicy off the tree if they
are picked ripe but firm. Do not wash before using,
and handle carefully, as bruised areas rot, not
soften. Don’t refrigerate peaches for storage.
Preparing Peaches and Onions Blend and Reheat Sauce
• Peaches are hard to peel cut a bit off near the stem. • As the peaches and onions more frequently.
unless you blanch them. Work with a few at a time. cook, stir frequently to
Don’t leave them in the prevent scorching, which • When the peaches are
boiling water too long— • Open the peaches, remove causes an off flavor. very soft, use a hand mixer
count to 60, then plunge the pit, then dice into tiny or blender to smooth
into ice water. pieces. • If scorching occurs, turn off them into a thick, glossy

the heat and transfer the consistency.
• After being in the cold • The onion should be finely sauce to a clean pan, being
water, the skins should slide diced so that when cooked careful not to dislodge • You must bring the sauce to
right off. You may have to it disappears into the sauce. burnt areas. Begin the a boil before filling the jars;
cooking again, stirring stir constantly.
59

Jams & Jellies
Strawberry Jam
Turn a bountiful spring strawberry harvest into a sweet treat that
lasts all year
The bountiful strawberry harvest generally occurs in early on a big flaky biscuit! Strawberry Jam is also good on pound
summer before you have tired of trying to preserve things. cake or drizzled over a scoop of ice cream.
But if this is a hectic time, you can freeze the strawberries and Jam differs from jelly in that it is thicker and pieces of fruit
turn them into jam later. and seeds can be distinguished in the finished jam. It’s very
There’s nothing more delicious than Strawberry Jam slath- hard to strain out strawberry seeds for jelly, as they are so
ered on toast, unless, of course, it’s Strawberry Jam spread small. Strawberry Jam can also be frozen. Yield: 8 half-pint jars
Strawberry Jam
What You Will Need
16 cups fresh whole strawberries

6 cups white sugar
Candy or jelly thermometer
8 sterilized half-pint jars with lids
Water-bath canner
• Wash strawberries and • Turn up heat and cook

remove stems. Slice in quar- quickly, 35 to 40 minutes,
ters and put in a saucepan. until mix thickens and
Crush with a potato masher reaches 220°F; stir often.
or back of ladle. Turn off heat.
• Be sure you have 8 cups • Pour hot jam into sterile

strawberries and juice. Add jars. Leave 1⁄4-inch head-
sugar. Bring to a boil slowly, space. Wipe rim, put on lids,
stirring constantly until and process.
sugar dissolves.
60

Jams & Jellies
Water-Bath Canner Processing Times for Half-Pints
RED light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Jams, jellies, and preserves call for sterilized jars. If they
in Feet 3,000 6,000 are processed longer to kill bacteria, the gel can be lost.
Processing 5 10 10 15 Refer to page 13 to find out how to sterilize jars. Until
Time minutes minutes minutes minutes you’re ready to use them, jars must be kept submerged
in boiling water. If you use a dishwasher with a sterilize
setting, keep the jars warm inside the dishwasher until
you’re ready to use them. Check the lid box to see what
sterilization method is recommended.
Crushing Strawberries Knowing the Jelling Point
• Slicing and crushing the • Stir the jam frequently • If you have a candy or jelly • Jam will be a bit thicker
strawberries releases the while the sugar is dissolv- thermometer, watch it care- when it cools. To check
juice, which is needed to ing. Don’t let the sugar fully and turn off the heat the consistency, place a
dissolve the sugar. scorch on the pan. when the jam temperature spoonful in the freezer for 5
reaches 220°F. minutes.
• After crushing the straw- • Place the thermometer in
berries, you must carefully the pot as soon as the jam • If you do not have a ther- • You can continue to cook
measure out 8 cups of fruit begins cooking and keep mometer, cook and stir until jam that isn’t thick enough,
and juice, as the ratio of it there. the jam looks thick and but overcooked jam will
fruit to sugar determines shiny. get grainy and taste like
the gel. caramelized sugar.
61

Grape Jelly
What’s a peanut butter sandwich without grape jelly?
Concord grapes are the premier grapes for making jelly, but Besides making good peanut butter and jelly sandwiches,
any grapes, including wild grapes, can be turned into jelly. A Grape Jelly can be mixed with chili sauce for a meatball mari-
few underripe grapes in the jelly batch increase the natural nade (see Reduced-Sugar Grape Jelly on page 222 for recipe)
pectin level and help the jelly to set well. or used to attract Baltimore orioles to the yard, as they adore
Jelly making is even more exacting than making jam, but a dish of grape jelly. Yield: 8 half-pint jars
grapes are one of the easiest fruits to turn into jelly. Jelly mak-
ing also takes time, as it can take hours for the juice to strain
through a jelly bag.
Grape Jelly
What You Will Need
7 pounds grapes (Concord is ideal)

1 cup water
Jelly bag and stand
Colander lined with 2 layers cheesecloth
6 cups white sugar
Candy or jelly thermometer
8 half-pint sterile jars and lids • Wash grapes, place in pot, • Measure 8 cups juice. Place
Water-bath canner and crush. Add water, bring juice in lined colander
to a boil, reduce heat, and over saucepan and strain.
simmer 10 minutes. Add sugar to juice. Heat to
220°F.
• Place grapes in jelly bag
and collect juice. Don’t • Remove from heat, skim off
squeeze the bag; it may foam, pour into jars, and
take a couple of hours. leave 1⁄4-inch headspace.
Place juice in refrigerator Wipe rim, top with lids, and
for about 8 hours. process.
62

Jams & Jellies
Processing When fresh grape juice sits for a few hours, natural
Altitude 0-1,000 1,001- 3,001- 6,001+ chemicals in the juice turn into tiny crystals called
ZOOM
in Feet 3,000 6,000 tartrate crystals or wine diamonds. These are harm-
Processing 5 10 10 15 less but may leave an unpleasant gritty sensation
Time minutes minutes minutes minutes in the jelly. If the juice sits for a while and is then
strained, it will catch the crystals that developed.
Cooking doesn’t destroy the crystals.
Using a Jelly Bag Removing Foam
• Wet jelly bags before using. • Some people make a large • Use large saucepans when • You can skim as the juice is
For a large batch of jelly, jelly bag from thin cotton cooking jelly, as the juice cooking or wait until you
you need several bags—or material, like an old T-shirt. will foam and rise in the remove it from the stove.
lots of patience to strain Anything used will be pan.
batches. stained permanently. • Special jelly skimmers are
• As the juice cooks, keep stir- made to catch the foam, or
• If you don’t have jelly bags, • Don’t squeeze the bags; this ring to reduce the height of foam will cling to a wooden
line a colander with 2 layers makes poor-quality juice foam, and don’t allow juice or metal spoon. Work
of dampened cheesecloth and jelly. It can take several to boil over. quickly so jelly doesn’t start
for the first and second hours for each bag to drain. to firm up.
straining.
63

Apple Butter
Before peanut butter became popular, almost every home had a
stash of apple butter
Every housewife used to have her own apple butter recipe— Apple butter is generally used as a condiment, smeared on
from dark and spicy to light and sweet. Apple butter is thicker bread or graham crackers for a quick snack. However, it can
and smoother than applesauce. The spices are more promi- be used to make quick breads and muffins with a spicy apple
nent in apple butter than in applesauce. This recipe is a mod- taste. In Pennsylvanian Dutch cooking, apple and other fruit
erately spicy one; you can adjust the spices to your family’s butters are usually used as sauces for meats. In some old reci-
preferences. pes real butter is added to the fruit. Yield: 8 pints
Apple Butter
What You Will Need
8 pounds apples
2 cups cider vinegar
2 cups apple cider or juice
Colander or food strainer
21⁄4 cups brown sugar
2 tablespoons cinnamon • Wash, peel, core, and cut • Cook on low heat 4-5 hours
1 tablespoon ground cloves up apples. Combine apples, and stir often. To test for
vinegar, and cider or juice doneness, place a spoonful
1 tablespoon allspice in a saucepan. Simmer until on a plate. If liquid doesn’t
8 sterilized pint jars and lids soft, about 15 minutes. separate out at the edges, it
is done. Remove from heat.
Water-bath canner • Place soft apples in a food
strainer or push through a • Pour apple butter into ster-
colander. Return strained ilized jars. Wipe rims, top
apples to saucepan along with lids, and process.
with sugars and spices.
64

Jams & Jellies
Water-Bath Canner Processing Times for Pints • • • • RECIPE VARIATIONS • • • •
Processing
Altitude 0-1,000 1,001- 3,001- 6,001+ Pear Butter: Use about 8 pounds peeled, cored pears
in Feet 3,000 6,000 in place of apples. Allow pears to ripen on the counter
Processing 5 10 10 15 until soft before using them.
Peach Butter: Use about 10 pounds peaches in place
of the apples. Peel peaches by dipping in boiling water
and then cold, and then slipping off the skin. Remove
pits.
Cooking the Apple Butter Knowing When It’s Done
• Apple butter takes a long • During cooking, the sugar • After hours of cooking, the • If it stays mounded in the
time to cook down to the caramelizes and adds to apple butter should look center and no fluid seeps
right spreading consistency. the flavor. Don’t let it burn, thick and slightly shiny. out to make a ring around
It must be watched care- however, because that it, it’s done.
fully during this time. flavor isn’t appealing. • Scoop out a big spoonful
and place it on a plate. Let it • If fluid leaks from the
• This is the one place in can- • Enlist the help of friends or cool a few minutes. apple butter, it needs to be
ning where a slow cooker older children and make cooked a little longer.
might work to cook down stirring the butter a shared
the apples. ritual.
65

Peach Preserves
The warmth of the sun is captured in luscious peach preserves
These sunny Peach Preserves will bring warmth to the cold- Choose ripe, juicy peaches. If they don’t seem ripe enough,
est winter days. They are a sweet treat on toast or spooned let them sit on the counter covered with dish towels for a
over vanilla ice cream. They are also excellent smoothed over few days.
pound cake. Never use moldy peaches in canning, and cut out all brown,
This is a very simple recipe and a good place to begin your rotted spots. Overripe peaches do not make good preserves.
jelly-, jam-, and preserve-making experience. It’s a quick way Yield: 7 half-pint jars
to use a small surplus of peaches.
Peach Preserves
What You Will Need
2 quarts peaches
6 cups sugar
7 sterilized half-pint jars and lids
Water-bath canner
• Wash and peel peaches. • Transfer peach-sugar mix-

Remove pits and slice. ture to a saucepan. Heat to
boiling and gently boil until
• Layer peaches and sugar in mix thickens and becomes
a bowl. Place in refrigerator clear, about 45 minutes. Stir
for 12 hours. frequently.
• Pour into hot, sterile jars,

leave 1⁄4-inch headspace.
Wipe rims, top with lids,
and process.
66

Jams & Jellies
Processing Jelly is made from strained fruit juices and is thick
Altitude 0-1,000 1,001- 3,001- 6,001+ but nearly clear. Jam contains pureed fruit and
ZOOM
in Feet 3,000 6,000 sometimes seeds. It has a uniform consistency that
Processing 5 10 10 15 is thick enough to spread. Preserves have larger,
Time minutes minutes minutes minutes identifiable pieces of fruit and are softer than jam.
Conserves are like preserves but they have things
like nuts and coconut added. Marmalades are like
jelly that has fruit pieces folded into it.
Bringing Out the Juice Cooking the Peaches
• Sugar draws the fluid out • The sugar will partially dis- • Peaches have enough • Preserves do not get as
of fruits. The peaches are solve in the peach juice. pectin and acid that when thick as jam. The mixture
layered with sugar and combined with the right should look thick and shiny
allowed to sit overnight. • There will be enough fluid amount of sugar will gener- when finished, but will pour
to keep the sugar from ally make a nice gel. off a spoon when warm.
• Keep the peaches and scorching in the pan as
sugar in the refrigerator to cooking begins. • Cook the mixture slowly; • If foam develops, quickly
keep insects out of the mix. keep it at a gentle boil. skim it off just before pour-
Cover the bowl to avoid Stir frequently to keep the ing preserves into jars.
picking up any flavor from mixture from scorching.
other foods.
67

Bacon & Tomato Jam
This odd-sounding jam is delicious on toast
This is actually an older recipe that has had a recent surge in You can add spices such as red pepper or garlic, if you like.
popularity. It’s different and intriguing and a good way to use The salt could be left out. Sugar is necessary to get the thick
up a few extra ripe tomatoes. texture, and artificial sweeteners will not work as substitutes.
Try it on toast or mixed with scrambled eggs. A piece of Yield: 4 half-pint jars
smoked turkey on a nice roll with this jam is also tasty.
A big platter of home-fried potatoes served with Bacon &
Tomato Jam slathered over them is a mouthwatering treat
and a great way to present this jam.
Bacon and Tomato Jam
What You Will Need
1 pound bacon
4 pounds ripe tomatoes
2 medium onions
2 cups sugar
1
⁄3 cup cider vinegar
1 tablespoon salt
1
⁄2 teaspoon black pepper • Fry bacon until crisp; drain in saucepan. Bring to a boil.
4 half-pint freezer containers or off grease. Break into small Add bacon pieces.
freezer-safe glass jars and lids pieces.
• Cook at a simmer, stirring
• Wash tomatoes, remove frequently, until mixture
core, and chop into small is very thick, about 1 hour.
pieces. Peel onions and Pour into clean freezer con-
mince into small pieces. tainers and cool. Freeze all
jam that will not be eaten
• Place tomatoes, onions, within 4 days. Keep unfro-
sugar, vinegar, and spices zen jam in refrigerator.
68

Jams & Jellies
RED light MAKE IT EASY
This recipe with bacon has not been tested by the USDA
This is one recipe you can try in your microwave. Put all
or any other reputable agency for a safe processing time.
the ingredients except the bacon in a microwave-safe
It is not safe to can this jam and store it on the shelf. After
bowl. Do not cover the bowl. Microwave in 5-minute
you make this jam, it should be frozen for storage or kept
bursts, stirring between each burst. It will take from 30 to
refrigerated and eaten within a few days. Bring it to room
45 minutes for the mixture to thicken. Fry the bacon and
temperature before serving.
fold it into the thickened jam. Refrigerate and use quickly
or freeze for storage.
Preparing the Bacon Preparing Tomatoes and Onions
• Use your favorite brand of • Drain the bacon on paper • You do not need to peel • Stir the mixture often as it
bacon or use bacon ends towels and crunch it up into the tomatoes in this recipe, cooks. In the last few min-
and pieces to save money. small pieces. although you can do so if utes, as the moisture cooks
you like. off, stir continuously.
• Cook the bacon with a • You can also purchase real
bacon press or weigh it bacon bits or precooked • Dice the tomatoes into • The jam is done when it
down so it cooks evenly bacon to use in this recipe. small pieces and mince the is thick and glossy and
and completely. It should onion as finely as possible. mounds on a spoon.
be cooked until crisp.
69

Orange mARMALADE
Sweet, yet tangy, this old-time favorite makes an excellent gift
Orange marmalade speaks of English high tea and a plate of Orange marmalade is sometimes used in cooking, espe-
scones. You either like it or you don’t. If you do, you may want cially with poultry like duck or goose.
to use this recipe to make fresh homemade marmalade—it’s Tangerines can be used for some of the oranges, and limes
an excellent way to preserve excess backyard oranges. can be used in place of the lemons. Yield: 7 half-pint jars
This recipe makes a pretty gift, especially with a plate of
scones or tea cookies. It also serves as an excellent company
dessert when spread over orange pound cake.
Orange Marmalade
What You Will Need
6 large oranges
2 medium lemons
6 cups water
6 cups white sugar
Jelly or candy thermometer
7 half-pint sterilized jars and lids
Water-bath canner • Separate the peel from the • Add sugar to mixture and
oranges and lemons and heat slowly, stirring to
save. Chop the peeled fruit dissolve sugar. Then briskly
and remove the seeds. boil, stirring occasionally,
until temperature reads
• Take saved peels and slice 220°F, about 30 minutes.
into thin strips. Place peel,
fruit, and water in saucepan • Pour marmalade into jars,
and simmer 5 minutes. leave 1⁄4-inch headspace.
Remove mixture from heat Wipe rim, top with lids, and
and refrigerate for 12 hours. process.
70

Jams & Jellies
Water-Bath Canner Processing Times for Half-Pints • • • • RECIPE VARIATION • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Make a less bitter marmalade by removing all the peel
in Feet 3,000 6,000 and white membrane from 6 oranges and 2 lemons.
Processing 5 10 10 15 Chop fruit, remove seeds, place in a pan, and simmer 10
minutes. Mix 1 package low-sugar pectin with 4 cups
sugar. Measure 4 cups fruit and juice in pan. Stir sugar-
pectin mixture into fruit, increase the heat; boil 1 min-
ute, stirring constantly. Process like regular marmalade.
Preparing the Peels Cooking the Marmalade
• The peel contributes to the • Wash the skin of the • The first cooking breaks • When you add the sugar
flavor and texture of the oranges and lemons care- down enzymes and allows and bring the mixture to a
marmalade, giving it a bit- fully in hot water before oils from the peels to seep boil, use a jelly thermom-
ter taste. peeling and remove any out to flavor the mix. eter for best results.
wax or coatings.
• The white membrane under • The peels will soften during • At 220°F the mixture will
the peel contains pectin, • Use a sharp knife and slice the resting period, and be thick and shiny and will
which causes the marma- the peel into very tiny flavors will intensify. cling to a spoon held over
lade to gel. pieces. The peel can also be the pot, dripping off very
coarsely grated. slowly. Do not overcook.
71

Apple Juice
Make your own wholesome apple juice for drinking or cooking
A lot of the apple juice sold in grocery stores comes from Your apple juice will remain nonalcoholic if you can it.
other countries. It can contain preservatives, sugar, or corn You can use less-than-perfect apples for juice, but do avoid
syrup. You can make your own family- and earth-friendly molded and mushy, overly ripe apples. Each batch of apple
apple juice quite easily at home. juice usually has its own unique flavor, just like fine wines.
Apple juice used to be the drink of choice for families, Yield: About 1 quart per 3 pounds apples
before soda and before refrigerators were invented to keep
milk cool. Some preferred to let their apple juice sit and fer-
ment, making hard cider, the early equivalent of bottled beer.
Apple Juice
What You Will Need
3 pounds apples per quart of juice (several

varieties mixed make the best juice)
1 cup water for every pound of apples
Fruit press or strainer or food processor
Jelly bag and stand or colander lined
with 2 layers cheesecloth
About 1⁄2 cup sugar per quart of juice
(optional)
• Wash apples. Slice off each • Mash or puree apples. Pour
Sterilized quart jars and lids end; discard. Do not core into jelly bag or colander
or peel. Cut apples into lined with cheesecloth; col-
Water-bath canner chunks. lect juice.
• For every 3 cups of chunked • Place juice in saucepan;

apples, add 1 cup water to add sugar if desired. Heat
a large pot. Cover and sim- to boiling. Pour into jars,
mer for about 25 minutes, wipe rims, top with lids, and
until apples are soft. Drain. process.
72

Water-Bath Canner Processing Times for Quarts MAKE IT EASY
Processing
Altitude 0-1,000 1,001- 3,001- 6,001+ If you don’t grow apples, you may want to save time and
in Feet 3,000 6,000 contact a cider mill that uses local apples. Ask to buy
Processing 5 10 10 15 freshly pressed juice (cider) and then strain it and pro-
cess it for canning. Even if it’s pasteurized at the mill, the
Fruit & Vegetable Juices

strained juice needs to be canned for long-term storage.
Fresh cider can be frozen, then strained and processed
later.
Choosing Apples for Juice Mashing the Apples
• A mixture of tart and sweet don’t, consider swapping • Some large commercial • Mash the apple pulp well—
apples makes the best juice. with a neighbor. mills cold press apples, but you can use a hand mixer or
Apples vary in sweetness you will get more juice by potato masher.
by variety and by subtle • Small, odd-shaped, scabby, heating them.
differences in climate and and lightly bruised apples • Straining removes skin,
weather each year. are no problem for juice • You can put the cooked seeds, and pulp and leaves
making. apples through a food you with amber, clear juice.
• Apples require two different processor if you are careful Straining can take several
varieties to set fruit, so even • You’ll want to avoid wormy, not to lose juice, the desired hours. Don’t squeeze or
homeowners may have dif- moldy, heavily damaged, or product. push pulp through the
ferent apple varieties. If you frozen apples. strainer for clear juice.
73

Grape Juice
An old-time favorite with lots of health benefits
No mashing grapes with your feet here. Our grape juice– grapes, are the premier grape for juice making. But you can
making recipe is a little more hygienic. Your canned grape make grape juice from any grapes, including wild ones. The
juice won’t turn into wine on you, unless you want it to—but color of the juice will reflect the grape color. Like apples, the
that’s another book. sweetness of grapes varies by the variety and growing condi-
Even one prolific grapevine can leave you with more grapes tions; you’ll want to adjust the sweetness to your taste. Yield:
than you can use fresh, and making juice is a good way to 7 quarts
use them.
Concord grapes, developed from wild North American
Grape Juice
What You Will Need
25 pounds grapes (a mix of varieties is

fine)
Boiling water
Jelly bag or colander lined with 2 layers
cheesecloth
Strainer lined with a coffee filter
2 cups sugar, or to taste (optional)
7 sterilized quart jars with lids • Wash grapes and put into hours. Carefully remove
a large pot. Pour in just juice from the top, leaving
Water-bath canner enough boiling water to sediment layer. Return juice
cover grapes. to pot, pouring through
lined strainer.
• Cook on simmer until skins
are soft. Pour grapes with • Heat to boiling, add sugar,
fluid into jelly bag or lined stir to dissolve, and remove.
colander. Collect juice. Pour into hot jars, leaving
1
⁄4-inch headspace. Wipe
• Place in refrigerator for 12 rim, top with lids, process.
74

GREEN light
Processing Concord grapes are the top juice grape, but there are
Altitude 0-1,000 1,001- 3,001- 6,001+
in Feet 3,000 6,000 other varieties that will work. Catawba, Delaware, and
Processing 5 10 10 15 Canadice are good dark-colored grapes for home juice
Time minutes minutes minutes minutes production. Niagara and Himrod are good white juice
choices. Wild grapes can be used but require extra sweet-

ening. Mixing two varieties can improve flavor.
Decanting the Juice Double Straining the Juice
• When grape juice sits, par- • Small pieces of pulp and • After the sediment is • When working with grape
ticularly when it’s chilled, other things will also settle discarded, the juice should juice, be very careful, as
chemicals in it form tartrate to the bottom, forming a be strained again. Pouring it will stain anything it
crystals. These are harmless, sediment layer. it through coffee filters will touches.
but some people dislike the leave a very clean juice.
look and feel of them. • The top grape juice should • Once the juice has been
be ladled off or carefully • Two layers of damp cheese- strained, you need to heat it
• Tartrate crystals can be poured off and the sedi- cloth in a colander will also to boiling before you pour
clear or colored like the ment layer discarded. work. Double straining it into jars.
juice and look like shards takes time but results in a
of glass. top-quality product.
75

Apricot Nectar
Sweet, smooth, and delicious, apricot nectar is good from sippy cup
to cocktail glass
Apricot nectar is almost a guilty pleasure; it’s addicting, truly Nectar is also used for baking and as a meat glaze.
a drink of the gods. In earlier days it was brought to the table Apricot nectar is really thick, sweetened apricot juice.
with a carafe of ice water and mixed with water to each per- Peaches, papaya, and pears are also used in nectars. These
son’s taste. thick juices are sometimes called “honey.”
This juice is also a delightful mixer for alcoholic beverages. Apricot nectar is sold at high prices in stores, but it’s simple
Apricot-nectar punches are for those with exquisite taste. and easy to make your own. Yield: 9 pints
Apricot Nectar
What You Will Need
16 cups chopped, pitted apricots (about a

peck fresh)
4 cups water
Food strainer or fine sieve
1
⁄4 cup lemon juice
1
⁄4 teaspoon nutmeg
• Wash apricots, remove pits, fluid in a pot with sugar,
9 sterilized pint jars and lids and chop. Measure 16 cups. lemon juice, and nutmeg.
Water-bath canner Bring just to a boil, stirring
• Bring water to a boil in a constantly. Remove from
large pot and add apricots. heat.
Simmer about 5 minutes or
until fruit is soft. • Pour nectar into jars, wipe
rims, top with lids, and
• Place soft apricots in food process.
strainer or push through
fine sieve. Place the thick
76

RED light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ This recipe uses pint jars because the juice is very thick.
in Feet 3,000 6,000 Thicker products take longer to heat to a safe bacteria-
Processing 15 20 20 25 killing level. Processing times are for pint jars only. In can-
Time minutes minutes minutes minutes ning recipes, never substitute different-size jars unless the
recipe mentions it. Since most people use small amounts

at a time, the pint jar is a convenient size. A pint jar equals
2 cups apricot nectar.
Sieving the Pulp Using Apricot Nectar
• In this recipe it isn’t neces- • Push the apricots through • Cake: Use nectar in place of • Apricot Dessert: Dissolve
sary to peel the apricots. a food sieve or mash them water in a yellow or white 6-ounce box orange gelatin
Just wash them well and by hand through a fine cake mix. in 2 cups boiling water.
remove the pits. strainer. Add 2 cups nectar and 1
• Apricot Tea: Combine 21⁄2 6-ounce can crushed pine-
• Apricots soften quickly. • In this case it is fine to use cups nectar, 1 cup orange apple. Chill until firm.
After the water comes to a force to get as much juice juice, 1 cup water, 2
boil, turn it down and just as you can. teaspoons instant tea, and • Apricot Glaze: Combine 1
let the fruit simmer softly. sugar to taste. cup nectar, 1⁄2 cup honey,
and 2 teaspoons dry mus-
tard. Spread on meat.
77

Cranberry Juice
This popular health juice is easy to make
Along with grape juice, cranberry juice has some great health Cranberry juice is tart, and other fruit juices are frequently
benefits associated with it. It’s high in antioxidants and con- blended with it. You can do that too, or sweeten the juice
tains chemicals that make it hard for bacteria to cling to the to your taste with sugar. Apple and cherry juice are good
urinary tract, so it is often used to help bladder infections. for blending with cranberry juice. Yield: 1 quart per 5 pounds
While it isn’t as easy to make as some juices, you can make berries
cranberry juice at home. If you are in a cranberry-growing
region and can find berries locally, your juice will probably
cost less than commercial juice.
Cranberry Juice
What You Will Need
5 pounds fresh cranberries per quart of

juice
2 cups water per quart of juice
Jelly bag or colander lined with 2 layers
cheesecloth
1
⁄2 cup sugar (or to taste) per quart of
juice
Sterilized quart jars and lids
• Wash cranberries. Discard add water to barely cover,
Water-bath canner green or soft berries. Place simmer 5 minutes. Pour
in pot with just enough mixture through jelly bag
water to cover. Simmer or colander; collect juice.
cranberries 5 minutes, or
until most cranberries have • Heat all juice just to a boil,
split skins. Do not boil. turn off heat, and stir in
sugar until dissolved. Pour
• Pour mixture into jelly into jars, leaving 1⁄2-inch
bag or colander; collect headspace. Wipe rims, top
juice. Return pulp to pan, with lids, and process.
78

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Cherry Juice: Tart cherry juice is extremely expensive
in Feet 3,000 6,000 in stores. The benefits of tart cherry juice are almost as
Processing 5 10 10 15 legendary as cranberry juice. You can use this recipe to
make tart cherry juice if cherries are more abundant in

your region. Be sure to pit cherries before making juice.
It takes about 2 quarts of cherries to make a quart of
juice. Sweet cherries can also be used for juice.
Second Juice Collection Sweeten to Taste
• Cranberries are firm and juice into the jelly bag and • For each quart of juice, 1⁄2 sweeteners to taste.
don’t yield juice easily. save the juice that drips cup sugar will make mildly
through. sweet juice. You may want • Cranberry juice can be
• Heat is required to soften to add up to 1 more cup of mixed with apple, grape,
the berries. When they have • Return the pulp from the sugar. orange, or berry juices for
split skins and feel soft, jelly bag to the pot and unique blends.
mash them with a potato heat for a second time. • For low-sugar juice add no
masher or big spoon in the Then refill the jelly bag and sugar. Remember that fruit • Bring all juices to a boil
cooking water. allow additional juice to has natural sugars. When before filling jars.
drip through. you are ready to use the
• Pour smashed berries and juice, you can add artificial
79

Tomato Juice
Great for drinking, cooking, or mixing your favorite drink
Many people enjoy a daily glass of tomato juice. It’s full of water-bath canner. Choose really ripe slicing tomatoes rather
vitamins and healthful flavonoids. Tomato juice is extremely than paste type for the most juice. Tomatoes of any color can
versatile in the kitchen, forming a base for soups and sauces. be made into juice, but yellow tomato juice, for example,
It also tenderizes meat when meat is slow cooked or mari- may not be as visually appealing. Yield: 7 quarts
nated in it.
The salt in this recipe is not necessary for safe canning and
can be left out. You must, however, add the lemon juice
to each jar to acidify the juice and make it safe to can in a
Tomato Juice
What You Will Need
25 pounds tomatoes
Food mill or sieve
Commercial bottled lemon juice
Salt
7 clean, hot quart jars
Water-bath canner
• Wash tomatoes; cut out • Put tomatoes through food

bad spots, but do not peel. mill or push through sieve.
Crush 5 tomatoes in a large Discard skins and seeds. Put
pot. Bring to a boil. juice in pot; boil 1 minute.
• Keep tomatoes boiling; slice • Add 2 tablespoons lemon

the rest of the tomatoes juice and 1 teaspoon salt to
and add. Boil 5 minutes each jar. Pour juice into jars,
when finished. leaving 1⁄2-inch headspace.
Wipe rims, top with lids,
and process.
80

Processing There are dozens of ways to use tomato juice. With
Altitude 0-1,000 1,001- 3,001- 6,001+ added spices, use it to marinate meat overnight.
ZOOM
in Feet 3,000 6,000 Use as a base for soup or stew. If you’re a vegetar-
Processing 40 45 50 55 ian, use tomato juice in place of broth in many
Time minutes minutes minutes minutes recipes. You can also slow cook tough meat in it or

cook pasta, beans, or rice in it instead of water. Mix
with beer for a popular Canadian or Mexican drink
(or use the mix to baste grilling meat).
Adding Tomatoes to Pot Acidifying the Juice
• When your first tomatoes tents into the pot. • Tomatoes vary in the • The lemon juice must be
are boiling, adding more to amount of acidity they commercially bottled, con-
the pot must be done care- • Tomato juice will stain have. To be safe, all tomato centrated, real lemon juice,
fully so the hot juice doesn’t clothing, so wear an apron products should have not home-squeezed juice
splatter and cause a mess or old clothes when can- added acid. or lemon-flavored juice.
or burns. ning juice.
• Carefully measure 2 • Commercial 5 percent
• Fill a small bowl with sliced • Watch the juice and stir tablespoons lemon juice vinegar can be substituted
tomatoes and get it close occasionally while it’s into each jar before you fill for the lemon juice but will
to the boiling liquid before cooking. It’s thick and can them. You add the salt now, give the juice a stronger
you gently slide the con- scorch. too, if you’re using it. flavor.
81

Mixed Vegetable Juice
This healthy drink uses up surplus garden veggies
You could use a juicer and make fresh vegetable juice each but the ratio must remain 22 pounds of tomatoes to 3 cups
time you want it. But let’s face it: Most of us would rather of other vegetables.
open a jar. Make a lot of juice at one time when vegetables You can leave out the salt in this recipe, but remember to
are fresh, local, and abundant, and can it for convenient use add the lemon juice so the mix is acidic enough to can safely.
later. Yield: 7 quarts
You can use vegetable juice in soups and stews and as a
cooking liquid. When you make your own, you can vary the
spices to suit your taste. You can also vary the ingredients,
Mixed Vegetable Juice
What You Will Need
22 pounds ripe tomatoes

1 cup thinly sliced unpeeled carrots
1 cup chopped onion
1 cup thinly sliced celery
Food strainer or sieve
3 tablespoons salt (optional)
7 clean, hot quart jars with lids • Wash tomatoes and cut off • Pour vegetables into
Commercially bottled lemon juice stem end. strainer or mash through
sieve to collect juice. Dis-
Water-bath canner • Crush tomatoes in a pot; card seeds and skins.
add remaining vegetables.
Bring to a boil, turn down • Return juice to pot, add salt,
heat, and simmer 20 and bring to a boil. Pour
minutes. into jars. Add 2 tablespoons
lemon juice to each jar,
wipe rims, top with lids, and
process.
82

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Choose a combined total of 3 cups of any of these
in Feet 3,000 6,000 vegetables to add to 22 pounds of tomatoes: peppers
Processing 40 45 50 55 (hot or sweet), celery, cabbage, onions, carrots, turnips,
beets. Wash the vegetables and slice or chop them

before measuring. Only onions need to be peeled. You
can also add chopped firm fruit, such as apples.
Only Three Cups Salt Is Optional
• Because most vegetables • Three cups of most veg- • For salt-free diets it’s safe Try garlic powder, black
are not acidic, tomatoes are etables will be enough to to leave the salt out of this pepper, paprika, cayenne
used as the base for mixed flavor the juice. Three cups recipe. pepper, cumin, and/or chili
vegetable juices. of onions would probably powder.
be too strong tasting. • Don’t use salt substitutes
• If you stay within 3 cups in this recipe. They can • Leafy herbs such as cilantro,
added nonacidic vegeta- • You can use 4 tablespoons leave off flavors or cause parsley, celery leaf, and
bles to 22 pounds toma- vinegar or 1⁄2 teaspoon citric discoloration or sediment in oregano could be cooked
toes, the mixture can be acid per quart instead of the juice. with the vegetables if they
water-bath canned. lemon juice. are strained out before
• Other spices are safe to use. canning.
83

Whole Tomatoes
Tomatoes are almost indispensable in the kitchen
Tomatoes are often one of the first things people attempt to hard, tasteless tomatoes shipped thousands of miles.
can. They’re a good thing to start with because they are fairly If you are going to grow tomatoes primarily for canning,
easy to can in a variety of ways. choose “determinate” types of tomatoes. This means they will
Most gardeners grow tomatoes and often have more than ripen their crop close together, instead of spreading the rip-
they can eat fresh. They are found at farmers’ markets every- ening over a long season. Yield: 7 quarts
where should you need to buy them.
You can consider yourself quite “green” if you can local
tomatoes in season to use in the winter instead of buying
Whole Tomatoes
What You Will Need
85–90 medium tomatoes

Water, about 10 cups
Colander or strainer
1 cup commercially bottled lemon juice
21⁄2 tablespoons salt (canning salt
works best)
• Wash and peel tomatoes. • Add 2 tablespoons lemon
Water-bath canner juice and 1⁄2 teaspoon salt
• Core tomatoes, and put to each jar. Spoon whole
them in a large pot. Cover tomatoes (or cut in half )
with water and boil gently into jars. Ladle hot cooking
for 5 minutes. water over them, leaving
1
⁄2-inch headspace.
• Remove bubbles, wipe rims,

84

GREEN light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Tomatoes come in literally thousands of varieties. There
in Feet 3,000 6,000 are many colors, sizes, and flavors. All tomatoes can be
Processing 45 50 55 60 canned, but some are better than others for canning.
Time minutes minutes minutes minutes Good paste-type tomatoes include Roma, Opalka, San
Marzano, Sausage, and Amish Paste. Determinate toma-
toes for high canning yields include Legend, Wisconsin
55, Heinz 1439, Mountain Fresh, Campbell 33, Home-
stead, Marglobe, Rutgers PS, and Oregon Spring.
Peeling Tomatoes Filling Jars
Tomatoes
• Tomatoes are blanched to • Count to 60 slowly and then • The lemon juice and salt are • Ladle the cooking water
peel them. You need a pot quickly place the colan- measured and put in the over the tomatoes in the
of boiling water and a pot der in the ice water for 60 bottom of each jar. Process- jars. Use a bubble stick,
of ice water. seconds. ing will distribute them then add more fluid if
through the jar later. needed.
• Using a colander or strainer, • The skins of the tomatoes
lower several tomatoes into should split and peel. The • Use a slotted spoon to • If you run short of cooking
the boiling water. tomatoes may still be hot, lift tomatoes. Pack jars water, bring some addi-
so you may want to use solidly without crushing the tional water to a boil and
gloves to pull off the skins. tomatoes. use that to cover tomatoes.
85

Crushed tomatoes
Invaluable in many dishes, always keep a good supply
Crushed tomatoes are the basis for many sauces and are very add that information on the jar label.
useful in the kitchen. They have seeds and some chunks of Don’t forget the lemon juice that goes into each jar so it’s
tomato and are a little less thick than tomato paste. They acidic enough to can safely. Yield: 7 quarts
make an excellent base for chili and soup.
A smart cook keeps a variety of tomato products on hand
to make various recipes quickly. The recipe below has little
seasoning, but you can add additional seasoning such as
garlic and oregano if you like. If you do add spices and herbs,
Crushed Tomatoes
What You Will Need
85–90 medium tomatoes

21⁄2 tablespoons salt
2 teaspoons black pepper
3
Water-bath canner
• Place tomatoes in boiling constantly. Gradually add

water and then in cold remaining tomatoes, but
water; slip off skins, remove do not crush. Cook, stirring
core, and quarter. constantly, 5 minutes.
• Put 3 cups tomato quarters • Put 2 tablespoons lemon

into a large pot and crush juice in each jar. Fill with
with a spoon while heating. tomatoes, leaving 1⁄2-
Add salt and pepper. inch headspace. Remove
bubbles, wipe rims, place
• Bring to a boil, stirring lids, and process.
86

Water-Bath Canner Processing Times for Quarts • • • • bonus RECIPE • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Easy Chili: Brown 1 pound ground beef with 1
in Feet 3,000 6,000 medium onion, finely chopped, in a large pot. Drain off
Processing 45 50 55 60 the grease. Add to the pot 1 quart crushed tomatoes
and 1 12-ounce can kidney beans. Add 2 tablespoons
chili powder or to taste. Cook at a simmer for about 30
minutes, stirring frequently. After filling bowls, sprinkle
with finely shredded cheddar cheese. Yield: 2 quarts
Making Juice Acidifying the Jars
Tomatoes
• You crush the first few • Stir the tomatoes con- • Add 2 tablespoons com- • Pour the hot crushed
tomatoes to produce juice; stantly, because the mixture mercially bottled concen- tomatoes through a jar fun-
this helps prevent juice will become quite thick as trated lemon juice to each nel slowly to cause fewer
from separating later. the tomatoes break down jar before you fill them with bubbles.
and it may scorch. crushed tomatoes.
• The rest of the tomatoes • Never can a jar that is
will gradually break down • If you want to add spices, • Four tablespoons vinegar or filled less than 1⁄2 inch from
during cooking and don’t do so during the cooking 1
⁄2 teaspoon citric acid can the rim. Smaller amounts
need to be crushed with a period so they blend with be used instead of lemon should be refrigerated and
spoon. the tomatoes. juice. The vinegar may leave used right away.
a flavor.
87

Tomato paste
Good tomato paste is a kitchen staple
All tomatoes can be cooked down to paste, but starting with is also a convenient size for most recipes, because you often
paste-type tomatoes, often called Roma tomatoes, will make don’t need much of it and opened store-bought cans can
a faster, smoother product. Juicy tomatoes may take twice as grow moldy if not used quickly. Do not change the jar size.
long to cook down. Paste tomatoes are often oblong, with You can leave out the salt and adjust the spices to your
thick flesh and less juice and gel inside. taste. Yield: 9 half-pint jars
As with other tomato products, tomato paste is the perfect
start to many recipes. This is canned in small jars because it is
thick and would need a lot of time to process in larger jars. It
Tomato Paste
What You Will Need
About 100 paste-type tomatoes

11⁄2 cups finely chopped sweet red
peppers,
1 teaspoon canning salt (optional)
1
⁄2 teaspoon garlic powder (optional)
Sieve or food processor
9 clean, hot half-pint jars
• Wash tomatoes. Place in • Return to pot and simmer
Water-bath canner boiling water and then in until thick, about 2 hours.
cold water; slip off skins, Stir frequently.
remove core, and chop.
• Pour hot paste into jars,
• Place all ingredients in a remove bubbles, wipe rims,
pot and simmer for 1 hour. top with lids, and process.
Then push mixture through
a sieve or blend in food
processor until smooth.
88

RED light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Do not can tomatoes that have signs of disease or that
in Feet 3,000 6,000 come from vines that have died of disease or frost. It’s
Processing 45 50 55 60 tempting to make something useful out of disease-
Time minutes minutes minutes minutes ravaged tomatoes, but research has shown these
tomatoes are more likely to spoil during storage. Dis-
eased tomatoes often have an off taste, too. Cutting
out bad areas doesn’t work. Slightly green tomatoes
are safe to can if they are healthy.
Is It Thick Enough? Removing Bubbles
Tomatoes
• Tomato paste takes a • As the mixture gets thicker, • Air bubbles rise to the sur- • This releases trapped air
long time to cook down, it will require more frequent face during processing and and settles the contents.
especially if you start with stirring to keep it from leave a large space at the Fill with additional paste if
regular tomatoes. scorching. top of the jar. needed.
• Don’t cover the cooking • When paste is done, it • After pouring hot paste • Any thin plastic or wooden
pot—you want the steam will have been reduced into the jars, run a bubble item can be used if you
to escape. to about half the original stick slowly back and forth don’t have a bubble stick.
volume. It will mound on a through the jar and around Don’t use metal objects;
spoon without running off. the sides. they may damage the jars.
89

Italian tomato Sauce
Great for pasta, pizza, and so much more!
This is a wonderful cooking sauce you’ll enjoy using for all You can modify the spices to suit your taste. The kitchen
kinds of Italian cooking. You will notice it has a lot of ingredi- will smell wonderful while this is cooking, and you may want
ents, and because of this, it cannot be safely processed in a to have your favorite pizza crust baking so you can taste the
water-bath canner. If you don’t have a pressure canner, you sauce right away. Yield: 7 quarts
can make this and freeze it.
There is a lot of food prep in this recipe, so it’s good to save
this activity for a rainy day when you have lots of time to
work.
Italian Tomato Sauce
What You Will Need

30 pounds tomatoes; paste types work best
Sieve or food strainer
1
⁄4 cup olive oil
1 cup chopped onions
1 cup chopped green peppers
1 pound fresh mushrooms, sliced
1
⁄4 cup brown sugar
1
⁄2 teaspoon garlic powder • Blanch, peel, and chop • Add sugar and seasonings
2 teaspoons black pepper tomatoes. Place in a pot except oregano and basil.
and boil 20 minutes. Put Bring to a boil, reduce to
41⁄2 teaspoons canning salt
through sieve or food simmer, stirring frequently,
4 tablespoons minced fresh oregano strainer; return to pot. for 45 minutes. Add herbs
4 tablespoons minced fresh basil and simmer until thick.
• Heat oil in a frying pan;
cook onions, green pep- • Pour sauce into jars, leaving
Pressure canner pers, and mushrooms until 1-inch headspace. Remove
soft. Add to tomatoes. bubbles, wipe rims, place
lids, and process.
90

Pressure Canner Processing of Quarts for 25 minutes • • • • RECIPE VARIATION • • • •
Altitude 0-2,000 2,001- 4,001- 6,001+ Mexican Sauce: Replace the green peppers and
Processing
in Feet 4,000 6,000 mushrooms in the Italian sauce recipe with 2 cups hot
Dial 11 12 13 14 peppers (chiles, serrano, and so on), finely chopped,
Gauge pounds pounds pounds pounds
seeds and white membrane removed. Replace the basil
Altitude 0-1,000 1,001+ with 4 tablespoons minced cilantro and replace black
in Feet
pepper with 1 tablespoon ground cumin. Proceed with
Weight 10 15
Gauge pounds pounds recipe. Use on tacos and in spicy dips.
Cooking the Vegetables Adding the Herbs
Tomatoes
• Make sure to finely chop mushrooms. Cook and stir • Wash the herbs and pat • You can also use a food
the onions and pep- until onions are clear and them dry. Remove thick processor or kitchen shears
pers and thinly slice the peppers are soft. stems. to mince the herbs.
mushrooms.
• Add vegetables to toma- • Place the herbs on a cutting • Add the herbs in the last 30
• Pour the olive oil (or sub- toes and cook until board and mince them minutes of cooking for the
stitute vegetable oil) into the sauce is thick and finely with a sharp knife. best flavor. Large pieces can
a frying pan and heat until smooth. Some pieces of Measure 4 tablespoons of be strained out before jars
sizzling. vegetables will be visible. each. are filled.
Stir frequently to prevent
• Add onions, peppers, and scorching.
91

Diced with Onions & peppers
Use these canned tomatoes in place of fresh on salads or in soups
and chili
One problem with eating locally and seasonally is that you When you replace out-of-season tomatoes with your
probably won’t have fresh tomatoes for salads and sand- canned tomatoes, you’ll get better flavor and nutrition and
wiches year-round. It takes a little getting used to, but have the satisfaction of knowing you did a “green” thing.
canned, diced tomatoes can replace those hard, tasteless, Diced tomatoes can be used in soups, casseroles, pasta
out-of-season tomatoes for those uses. They are a little softer, dishes, and even omelets. They can also be a simple side dish
but the taste is real garden tomato. for any meal. Yield: 6 pints
Diced with Onions and Peppers

What You Will Need
5–6 pounds tomatoes

⁄2 cup chopped onions
1
⁄2 cup chopped green peppers

1
11⁄2 tablespoons celery salt

1 tablespoon sugar
Pressure canner • Wash and core tomatoes, • Reduce heat, cover, and
but do not peel. Cut into cook 5 minutes, stirring
small chunks; measure 16 frequently.
cups.
• Pour mix into hot jars,
• Combine all ingredients in leaving 1⁄2-inch headspace.
a large saucepan. Bring to Remove bubbles, wipe rims,
a boil. place lids, and process.
92

Pressure Canner Processing of Pints for 15 minutes MAKE IT EASY
Altitude 0-2,000 2,001- 4,001- 6,001+ To use canned diced tomatoes on a salad, drain off the
Processing
in Feet 4,000 6,000 juice, reserving a tablespoon or two, and toss the toma-
Dial 11 12 13 14 toes with 2 tablespoons olive or vegetable oil and the
reserved juice. Place on the salad. You can use this as the
Altitude 0-1,000 1,001+ sole dressing on the salad—it’s low calorie! Add garlic and
in Feet
pepper or other spices. You can add your favorite salad
Weight 10 15
Gauge pounds pounds dressing to the salad as well.
Dicing the Tomatoes Don’t Overcook
Tomatoes
• You can peel the tomatoes, • Cut the halves in two and • While you want the pep- • Put the pieces in jars with a
but the peel won’t bother in two again if the tomato pers and onions to be soft, slotted spoon. Then fill with
you any more than it does is large. Don’t make the you don’t want to cook the cooking fluid.
on fresh tomatoes. pieces too small; you want tomatoes until they are
to recognize them after mush. • Because this recipe uses
• Slice tomatoes in half and cooking. onions and peppers, a pres-
remove the thicker core • Stir gently and avoid crush- sure canner is needed to
area on the stem end. Try • Save all the juice you can ing tomatoes. You want safely can the tomatoes.
to scrape out most of the when cutting the tomatoes something closer to whole
seeds, but don’t worry if a and add it to the pot. tomatoes in juice rather
few slip through. than sauce.
93

Basic tomato salsa
Start with this simple recipe and invent your own zesty twists
Salsa was essentially unknown in the United States 50 years Salsa is great with chips, added to pasta for a quick salad, as
ago, but it’s a big favorite now. Everyone has his or her idea of a topper for steak or burgers, and of course on tacos, enchi-
what salsa should look and taste like; this recipe is relatively ladas, and burritos. This recipe can also be used without can-
mild and simple, but it can be modified in several ways. ning, but refrigerate until used and use within 3 to 4 days.
Paste-type tomatoes are recommended for salsa making, Yield: 8 pints
but any tomatoes can be used. Juicier tomatoes will make a
somewhat thinner salsa.
Basic Tomato Salsa

What You Will Need

5 pounds paste-type Roma tomatoes
21⁄2 cups chopped onions
1 tablespoon chopped fresh cilantro
(optional)
Plastic or rubber gloves
2 cups chopped fresh green chiles
1
⁄4 cup chopped jalapeño pepper
1
⁄2 teaspoon garlic powder
• Dip tomatoes in boiling • Bring mixture to a boil,
1 tablespoon salt water, then cold. Remove reduce heat, and simmer 10
1
⁄2 tablespoon black pepper the skins and chop. Mea- minutes, stirring frequently.
sure 14 cups. Add herbs, seasonings,
1 tablespoon ground cumin (optional)
and lime juice; simmer 20
11⁄2 tablespoons dried oregano (optional) • Combine tomatoes, onions, minutes.
1 cup bottled lime juice cilantro (if using), chiles,
and jalapeño in a large pot • Pour salsa into jars,
8 clean, hot pint jars with lids
over high heat. leaving1⁄2-inch headspace.
Water-bath canner Remove bubbles, wipe rims,
place lids, and process.
94

Water-Bath Canner Processing Times for Pints • • • • RECIPE VARIATION • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Don’t increase the amount of onions; they can be left
in Feet 3,000 6,000 out altogether. Tomatillos, husked and chopped, can be
Processing 15 20 20 25 used in place of some or all of the onion. Green pep-
pers or yellow wax peppers can be substituted for all or
part of the chiles for milder salsa. Any hot pepper can
be substituted as well. Keep the proportion of peppers
to tomatoes the same. Spices and salt can be altered.
Cleaning Hot Peppers Measure Carefully
Tomatoes
• Use gloves and keep your • The white membrane that • Salsa recipes combine produce will produce the
hands away from your face holds the seeds is where a acidic tomatoes with non- required recipe amount.
when chopping hot pep- great deal of the pepper’s acidic ingredients, and the
pers. They can cause painful “heat” comes from. proportions should not be • If you substitute hotter
burns. altered for safe water-bath or milder peppers, do so
• Scrape out the seeds and canning. carefully, remembering the
• Cut off the stem end and tip remove most of the white total proportion of peppers
and then split the pepper in membrane with your • Measure the ingredients shouldn’t be changed.
half with a sharp knife. thumb or a spoon. Doing after they are cleaned and
this under running water is chopped. Don’t assume • Lemon juice can be substi-
helpful. a certain amount of fresh tuted equally for lime.
95

canned White potatoes
Canned potatoes are the secret to great potato salad
Since potatoes store well whole, many people don’t think Canned potatoes can be used for a number of potato reci-
of canning them. However, in the spring, when even cor- pes, and because they are precooked, they can be a big time-
rectly stored potatoes start to sprout, you’ll be glad for some saver. If you have ever tried to get potatoes cooked just right
canned potatoes. Canned potatoes take up less room in the for potato salad, try using canned potatoes.
cellar, too. Canned potatoes can be used in scalloped potato recipes
Small potatoes of any variety are good for canning, but they and as a shortcut to making casseroles, soups, and stews.
must be firm and crisp. Yield: 7 quarts
Canned White Potatoes

What You Will Need
20 pounds small to medium potatoes

Water
21⁄2 tablespoons canning salt
Pressure canner • Peel and slice potatoes into • Heat a saucepan of clean
1
⁄2-inch rounds. Place in water (about 10 cups), add
color preservative solu- salt, and bring to a boil.
tion as you work to stop
browning. • Drain potatoes, lay slices
in jars to 1 inch from top.
• Drain potatoes, place in a Ladle boiling salt water into
saucepan with just enough jars to fill spaces, keeping a
water to cover, bring to boil, 1-inch headspace. Remove
and boil 2 minutes. bubbles, wipe rims, top
with lids, and process.
96

Pressure Canner Processing of Quarts for 40 minutes • • • • bonus RECIPE • • • •
Altitude 0-2,000 2,001- 4,001- 6,001+ Easy Potato Salad: To 2 quarts drained, canned pota-
Processing
in Feet 4,000 6,000 toes, add 6 peeled and chopped hard-boiled eggs; 1
Dial 11 12 13 14 small onion, peeled and minced; and 1 cup thinly sliced
celery. Blend 2 tablespoons prepared mustard with 2
Altitude 0-1,000 1,001+ cups salad dressing (Miracle Whip type), and toss until
in Feet
covered. If it seems dry, add more dressing. Season with
Weight 10 15
Gauge pounds pounds salt and pepper. Chill before serving. Yield: 2 quarts
Preventing Discoloration Filling Jars Properly
Roots & Corn

• Like some fruits, potatoes • Keep potato slices under • Pack the jars tightly with • Leave 1 inch of space from
discolor when cut and the solution until you slices of cooked potato. Try the top of the potatoes and
exposed to air. Potatoes are ready to cook them. not to break the potatoes water to the jar rim.
usually turn gray or blacken. Then drain potatoes in a into small pieces. Pack one
colander. jar at a time. • Carefully run a bubble
• As you peel each potato, stick around each jar and
slice it and drop it into the • Even cooked potatoes will • Clean, boiled salt water add more water if space
color preservative solution. discolor if they sit too long, is used to fill spaces in enlarges.
so be prepared to can them the jars. The tops of the
quickly. potatoes should be covered
with water.
97

canned Sweet potatoes
These are canned in sweet syrup
Sweet potatoes are most commonly thought of as a side dish Sweet potatoes can be mashed like white potatoes, used
for holiday meals, but good cooks are increasingly including in casseroles and soups, baked into breads and muffins, even
them in everyday meals because they are healthy and tasty. turned into pies. Your canned sweet potatoes will make it
Sweet potatoes hold their texture better when canned in easy to use them in all kinds of recipes. Yield: 7 quarts
syrup. You can, however, use salt water as in the recipe for
Canned White Potatoes.
Sweet potatoes and yams are slightly different vegetables,
but yams can be canned in the same way.
Canned Sweet Potatoes
What You Will Need
18 pounds small to medium sweet

potatoes
4 quarts water
8 cups white sugar
7 clean, hot quart jars with lids
Pressure canner
• Wash sweet potatoes, place dissolve. Keep water lightly

in a pot with enough water boiling.
to cover, and bring to a boil.
• Place potatoes in jars,
• Boil 15 minutes. Remove leaving 1-inch headspace.
from heat and quickly slip Ladle boiling syrup into
off skins . Cut potatoes into jars to fill spaces, keeping
chunks that will fit in jars. 1-inch headspace. Remove
bubbles, wipe rims, top
• Bring 4 quarts water to a with lids, and process.
boil, add sugar, and stir to
98

Pressure Canner Processing of Quarts for 90 minutes
Sweet potatoes are a Native American food,
Altitude 0-2,000 2,001- 4,001- 6,001+ although 90 percent of the world crop is now
Processing
in Feet 4,000 6,000
ZOOM
grown and consumed in Asia. American consump-
Dial 11 12 13 14 tion is 4.6 pounds per person per year, down from
Gauge pounds pounds pounds pounds 21.7 pounds in the 1940s. That’s a shame because
Altitude 0-1,000 1,001+ sweet potatoes are high in vitamins A and C and
in Feet
calcium. There are two types of sweet potatoes:
Weight 10 15 yellow dry fleshed and orange moist fleshed.
Gauge pounds pounds
Removing the Skins Making the Syrup
Roots & Corn

• You may want to use • It’s easier to get the skins • Heat the water in a large • Keep the syrup boiling
gloves to remove the skins, off whole potatoes than pan to boiling, then gradu- while you fill the jars with
because the sweet potatoes pieces, so cut potatoes after ally pour in the sugar, stir- potatoes. Ladle the hot
will be very hot. cooking. ring as you do so. syrup over them to fill the
spaces.
• After the potatoes have • Sweet potatoes are gener- • Stir until all the sugar is dis-
cooked, you should be able ally cut into chunks rather solved; then turn down the • All the pieces must be sub-
to push the skins off with than slices. Do not mash heat so the syrup is gently merged in the syrup. Run
your fingers. the sweet potatoes; they boiling. a bubble stick through the
would be too dense to heat jars to remove air.
properly during processing.
99

Canned Carrots
Nutritious, colorful, and delicious, carrots can be used as a side dish
and in soups and stews
Carrots now come in yellow, red, purple, and white, as well vegetables because they are colorful and mild in flavor. If
as orange. While the color doesn’t matter in canning, choose children help you grow and can them, they may be even
young, small tender carrots to can. Older, larger carrots are more inclined to eat them. Carrots are packed full of vitamin
fibrous and may be tough when canned. Carrots for canning A and are low in calories and carbohydrates.
should be fresh and firm, not shriveled or soft. Canned carrots make it easy to include them as a side dish
Children are more inclined to eat carrots than other and to use them in soups and stews. Yield: 9 pints
Canned Carrots
What You Will Need
11 pounds small carrots, without tops

Canning salt
Pressure canner
• Scrub and peel carrots. • Place 1 teaspoon salt in

Wash again. Slice carrots each jar. Arrange carrot
into rounds or lengthwise pieces in jars, leaving 1-inch
into sticks, whichever you headspace. Ladle boiling
prefer. water into each jar, main-
taining the headspace.
• Bring a pot of water to a
boil. • Remove bubbles, wipe rims,
100

Pressure Canner Processing of Pints for 25 minutes • • • • bonus RECIPE • • • •
Altitude 0-2,000 2,001- 4,001- 6,001+ Copper Pennies: Combine 1 cup tomato sauce, 1⁄2 cup
Processing
in Feet 4,000 6,000 olive oil, 3⁄4 cup vinegar, 3⁄4 cup packed brown sugar, and
Dial 11 12 13 14 1 tablespoon each prepared mustard and Worcestershire
sauce in a saucepan over medium heat; stir until sugar
Altitude 0-1,000 1,001+ melts. Peel and chop 1 small onion and 1 green pepper.
in Feet
Place in a bowl. Drain 2 pints canned carrots; add to bowl.
Weight 10 15
Gauge pounds pounds Pour in liquid; refrigerate 24 hours. Yield: 4 cups
Remove All Soil Raw Packing Jars
Roots & Corn

• Scrub carrots vigorously • You can cut carrots in • To keep carrots from get- • Salt can be omitted if
under water to remove all rounds or make sticks or ting too soft in processing, desired. Boiling water is
traces of soil. Soil particles cubes according to your they are not cooked before used to fill spaces in jars.
can cause spoilage. preference. jars are packed.
• If jars don’t look full enough
• Wash carrots a second time • Very tiny new carrots can • Raw-packed foods shrink after processing, do not
after peeling them. Remove have the shoulders and tip as they cook in processing. open them to add more
green shoulders and long removed and be canned Jars must be packed firmly fluid. Use those jars first if
narrow tips. whole, without peel- to account for this. they seal, or refrigerate and
ing, if they are scrubbed use them immediately.
meticulously.
101

canned Beets
Beets are as quick and easy to grow as they are to can
Beets are another vegetable that has seen its popularity slide Canned beets can be used for a nutritious side dish, as col-
over the years. They are high in folic acid and great for preg- orful garnishes, in soups, and even in baked goods.
nant women. They have fiber, which aids digestion, and are Beet juice is used as a safe dye for other foods. You may
naturally high in many minerals like calcium, copper, and want to color your Easter eggs in it! Yield: 9 pints
iodine, as well as antioxidants.
Beets are easy to grow, and a gardener can get several
crops a year. Use the small tender roots for canning and the
beet tops for a salad or cooked greens.
Canned Beets
What You Will Need
14 pounds small beets, 1-2 inches in

diameter
Water
3 tablespoons canning salt
Pressure canner
• Scrub beets and cut cubes. Bring 1 quart water

off tops, leaving 1 inch to a boil.
attached. Leave roots.
• Put 1 teaspoon salt in each
• Place beats in a pot, cover jar. Pack beets to 1-inch
with water, and bring to a headspace. Add boiling
boil. Boil 15 minutes. water to fill spaces. Keep
1 inch from top. Remove
• Drain beets; allow to cool bubbles, wipe rims, top
slightly. Slip off skins. Slice with lids, and process.
beets into 1⁄2-inch slices or
102

Altitude 0-2,000 2,001- 4,001- 6,001+ Apple Beet Salad: Combine 1⁄4 cup vinegar, 1⁄2 cup
Processing
in Feet 4,000 6,000 olive oil, 1 tablespoon lemon juice, 1 tablespoon honey,
Dial 11 12 13 14 and 1⁄4 teaspoon allspice in a saucepan. Heat just until
boiling; cool. Drain and chop 1 pint beets. Combine with
Altitude 0-1,000 1,001+ 2 cups firm, chopped apples, 1⁄4 cup sliced green onion,
in Feet
and 3⁄4 cup sliced celery. Place on salad greens, add dress-
Weight 10 15
Gauge pounds pounds
ing, and sprinkle with chopped walnuts. Yield: 4-6 servings
Preventing “Bleeding” Removing the Skins
Roots & Corn

• Beets will bleed profusely • Loss of juice during cooking • You may want to use gloves • Once skinned, cut the beets
during cooking. Some of means a lot of valuable to skin beets, as they are into the desired shape.
the color will be retained if nutrients are also lost. hot and may stain your Round slices or cubes can
some of the long taproot is hands. be used.
left on during cooking. • After cooking, trim off roots
and tops. • The beet skin should slide • Small tender beets can be
• At least 1 inch of the long, off with finger pressure. Use canned whole and make
slender taproot should be a scrubbing motion. Rubber good garnishes.
left. About 1 inch of the gloves help with this.
tops should also be left on
during cooking.
103

Whole kernel corn
Canned corn is flavorful and tender
Corn isn’t the most nutritious vegetable we can eat, but it if the fluid is milky, it’s just right; and if the fluid is thick and
sure is good. If you have lots of tender sweet corn and can’t doughy, the corn is too starchy.
eat it all fresh, consider canning some of it. Canned corn makes an easy side dish, and it’s good for cas-
Corn comes in white, yellow, and mixed varieties. All are seroles, soups, and stews. Yield: 9 pints
great for canning. For canning, you want young tender ker-
nels, not starchy overripe ones. Use your fingernail to pierce a
kernel in the middle of an ear. If the fluid is clear, it’s immature;
Whole Kernel Corn

What You Will Need
20 pounds sweet corn in the husk

Water
2 tablespoons canning salt
Pressure canner
• Husk corn and remove silk. water for every 4 cups corn.
Bring to a boil, reduce heat,
• Working with a few ears at a and simmer 5 minutes.
time, place in boiling water
for 3 minutes, remove, and • Add 1⁄2 teaspoon salt to
cut corn from cob with cut- each jar. Pour corn and
ter. Do not scrape cob. water into jar, leaving
1-inch headspace. Remove
• Measure corn and place bubbles, wipe rims, top
into pot. Boil some clean with lids, and process.
water. Add 1 cup boiling
104

yellow light
Pressure Canner Processing of Pints for 55 minutes
Processing
Altitude 0-2,000 2,001- 4,001- 6,001+ Some varieties of corn brown slightly when canned. The
in Feet 4,000 6,000 color is harmless and doesn’t affect the taste. This gener-
Dial 11 12 13 14 ally occurs in varieties that are high in sugar or when the
Gauge pounds pounds pounds pounds corn is immature. If you have an abundance of a supersweet
Altitude 0-1,000 1,001+ variety, let it mature before canning. If you grow corn, look
in Feet for corn varieties that are good for canning, often noted in
Weight 10 15 catalogs or on seed packets. If looks are important, test can
Gauge pounds pounds a small amount first to see what happens.
Removing Silk Removing the Kernels
Roots & Corn

• Silk is the white threadlike • Then dampen a rough • A corn cutter is a round • To use a knife, hold the cob
substance under the corn washcloth or dish towel instrument with two at an angle. Use the stem
husk. Each piece of silk is and run it down the ear to handles. for a handle. Then place
attached to its own kernel remove the rest of the silk. the sharp edge of a knife
of corn. • With the cob standing on one end and slice away
• Trim off the end of the cob upright, place the cutter from you.
• Peel the husk back and pull where any immature ker- over the ear, squeeze, and
off as much silk as you can nels are and any bad spots. push downward. • The kernels should be cut
by hand. off at about 3⁄4 of their depth
on the cob. Don’t scrape the
cob after cutting.
105

Creamed Corn
A smooth, mouth-pleasing side dish
Creamed corn is a mixture made up of pieces of whole corn Canned creamed corn makes a quick side dish, or it can be
and a soup of corn “milk” and kernel hearts scraped off the used in corn bread, soups, and casseroles. Adding roasted
cob. There is no real cream or milk in it. Corn must be imma- red peppers and some real cream to canned creamed corn
ture and in the “milk” stage to make good creamed corn. That makes an excellent soup. Yield: 9 pints
means when you cut a kernel, a milky juice squirts out.
Yellow or white sweet corn can be used. Freshly picked
corn has the most juice.
Creamed Corn
What You Will Need
20 pounds sweet corn in the husk

Water
2 tablespoons canning salt (optional)
9 clean, hot jars with lids
Pressure canner
• Husk corn and remove silk. 2 cups boiling water for

every 4 cups of corn. Bring
• Working with a few ears at a to a boil.
time, place in boiling water
for 4 minutes, remove, • Add 1⁄2 teaspoon salt to
and cut corn from the cob. each jar (if using) and fill
Scrape cobs with a spoon. with hot corn mix, leaving
1-inch headspace. Remove
• Measure corn and scrap- bubbles, wipe rims, top
ings and place in a pot. Boil with lids, and process.
some clean water and add
106

RED light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ Creamed corn is very dense and needs a long time to pro-
in Feet 4,000 6,000 cess to make it safe. It should only be canned in pint-size
Dial 11 12 13 14 jars. Larger jars may not allow the center of the creamed
Gauge pounds pounds pounds pounds corn to heat enough to kill harmful bacteria. Since the
Altitude 0-1,000 1,001+ processing time is so long, keep a careful watch on it to
in Feet make sure the canner pressure remains high enough the
Weight 10 15 entire time.
Gauge pounds pounds
Scraping the Cobs Filling the Jars
Roots & Corn

• For creamed corn use a • Thoroughly blend the ker- • After adding boiling water • Pour hot corn into the jars
corn cutter or knife to cut nels and the milky juice you to the creamed corn, let the through a funnel to 1 inch
kernels at about 1⁄2 their scraped out. mixture come to a full boil. from the top. Corn expands
depth on the cob. slightly in processing, so
• Then measure the corn • Add salt to the bottom of leave the extra room.
• After the kernels are cut, carefully to see how much each jar if desired. The salt
use a table knife or spoon boiling water to add to the can be omitted. • Make sure to run a bubble
to scrape the cob. Pieces of mix. stick through the jar and
the kernel heart and a milky wipe any sticky residue off
fluid will be expressed. the rim.
107

canned Spinach
Green goodness that makes a great dip
Greens are difficult to store in any fashion. However, the Spinach comes in a puckered leaf variety called savoy and a
greens that are commonly cooked before eating can be smooth leaf variety. Both are good for canning.
canned. You can use this recipe to can collard and turnip Canned spinach can be used as a side dish or in many
greens, as well. recipes for soups, soufflés, quiche, and pasta. Having some
Choose young tender leaves, without fungal diseases or canned spinach on hand makes entertaining easy. It makes
heavy insect damage. The greens should be canned shortly many excellent dips and spreads. Yield: 9 pints
after they are harvested and should not be allowed to wilt
before cooking.
Canned Spinach
What You Will Need
18 pounds fresh spinach

Canning salt
Water
Steamer or pot with steamer basket
Pressure canner
• Wash spinach carefully. water boiling.

Soak in a solution of 1 cup
salt per gallon of water • Put 1⁄2 teaspoon salt in each
for 15 minutes. Drain and jar. Pack wilted greens
discard water. loosely in jars, leaving
1-inch headspace. Pour
• Cut heavy ribs and stems boiling water in jars, main-
from leaves. Put spinach taining headspace.
in steamer; steam until
well wilted, 3 to 5 minutes. • Remove bubbles, wipe rims,
Drain. Get 2 quarts of top with lids, and process.
108

Altitude 0-2,000 2,001- 4,001- 6,001+ Classic Spinach Dip: Drain 1 pint canned spinach and
Processing
in Feet 4,000 6,000 place it in a bowl. Add 11⁄2 cups sour cream, 1 cup may-
Dial 11 12 13 14 onnaise, 1⁄4 cup thinly sliced green onions, 1 package
dry vegetable soup mix, and 1⁄2 cup finely chopped
Altitude 0-1,000 1,001+ water chestnuts. Blend ingredients until smooth; refrig-
in Feet
erate, covered, for 12 hours. Serve in a hollowed bread
Weight 10 15
Gauge pounds pounds
bowl with crackers. Yield: about 4 cups
Properly Washing Greens Wilting the Greens
• Spinach and other greens • Drain off the salt water and • Wilting greens is better • Keep steamed greens cov-
can be tricky to wash, as rinse with cold clean water. than boiling them, as fewer ered and warm while you
the leaf folds often hide grit Really sandy greens may nutrients are lost and the steam additional batches.
and insects. need several washings. texture is better. Properly wilted greens will
look soft and dark green.
• Soak greens that might • Inspect the leaves as you • Place the greens in the
hold insects in cold salt wash, discarding thick steamer basket in small • Pack greens loosely in the
Other Vegetables
water (1 cup salt per gallon) stems and ribs and rotted quantities. It takes 3 to 5 jars; do not tamp the spin-
for 30 minutes. or diseased areas. minutes to steam wilt the ach down. Fill spaces with
greens. boiling water. Salt can be
omitted from this recipe.
109

canned Pumpkin or squash
Canned pumpkin is great for pies, baking, or side dishes
Pumpkins and winter squashes are pretty interchangeable Canned pumpkin and squash are not only for pies. They are
in recipes. In fact, commercially canned pumpkin is actually used in main dishes like soups and stews and as a side dish.
from a tan-colored squash. Mature winter squash and pump- Pumpkins and squash should be fully ripe and firm for can-
kins have a thick outer skin, called the rind, which allows ning. Frosted or frozen pumpkin and squash should not be
them to be stored for quite some time in a warm, dark spot. used. Yield: 7 quarts
Since pumpkin and squash take a bit of preparation to be
suitable for cooking, having canned pumpkin or squash on
hand is a big time-saver.
Canned Pumpkin or Squash
What You Will Need
18 pounds mature pumpkin or squash

with hard rinds (pie-type pumpkins give
best results)
Water
(widemouthed jars work well)
Pressure canner
• Scrub the outside of the • Use tongs to place chunks

pumpkins to remove any in jars. Pour hot cooking
dirt. Split the pumpkins and water over the chunks, leav-
remove seeds and pulp. ing 1-inch headspace. Do
not mash chunks.
• Cut the pumpkin flesh into
1-inch chunks and slice off • Remove bubbles, wipe rims,
the outer rind. Place the top with lids, and process.
chunks in a pot of water
and bring to a boil. Boil 3
minutes.
110

Pumpkins and squash are native to the Ameri-
Altitude 0-2,000 2,001- 4,001- 6,001+ cas. In earlier times they were cut in chunks and
Processing
in Feet 4,000 6,000
ZOOM
smoked or dried for preservation as well as stored
Dial 11 12 13 14 whole inside the home. The seeds were carefully
Gauge pounds pounds pounds pounds saved and roasted for a treat. As the story goes,
Altitude 0-1,000 1,001+ pioneers hollowed out pumpkins, filled them with
in Feet
milk and a little sugar, and then set them to roast in
Weight 10 15 a fire—the precursor to pumpkin pie.
Gauge pounds pounds
Cleaning and Cuting Up Pumpkin Preparing Pumpkin for Recipes
• Cleaning a pumpkin is quite • Scrape the walls of the • For canning, you want • It’s easy to puree or blend
messy. Protect your work pumpkin clean with a to leave the pumpkin in canned pumpkin chunks in
surface and have some- spoon. Then cut the pump- chunks about 1-inch thick. a blender of food proces-
thing handy to dispose of kin into chunks. Don’t mash or puree the sor, or you can use a potato
the unwanted “goo” inside. pumpkin before canning. masher.
• Carefully stand a chunk on
• Slice the pumpkin in half end and slice off the outer • Mashed pumpkin will not • Spices are easily blended
Other Vegetables
and remove the seeds and rind. There is a color change heat properly in the canner into mashed or pureed
pulp. You can save the between the rind and the and may spoil. Chunks also pumpkin. Excess mashed
seeds to roast if you wish. flesh. allow versatility in later pumpkin can be frozen.
uses.
111

canned Peas with pearls
A spring-inspired side dish that’s sure to please
Peas grow best in cool weather, in early spring over most of This recipe combines two spring favorites: small onions and
the country. Even a small patch can give you more peas than peas. The flavors are a good blend and reminiscent of spring
you can eat fresh. At this time of year there are few other any time of the year. If you can’t find the small onions, the
things to can, so the peas can get your full attention. peas can be canned without them.
Peas for canning should be young and small. Use only peas This recipe can easily be frozen. Yield: 9 pints
that you shell out of the pod, not peas in edible pods for
canning.
Canned Peas with Pearls

What You Will Need
16 pounds peas in pods

6 cups tiny white onions, less than 1 inch
in diameter
Water
Strainer or colander
• Shell peas. Working with bring to a boil; boil 2
Pressure canner small batches, dip onions minutes.
in boiling water, then cold,
and slip off skins. Cut off • Place 1⁄2 teaspoon salt (if
roots. using) in each jar. Loosely
fill with peas and onions;
• Place whole, peeled onions add cooking water, leaving
in a pot, cover with water, 1-inch headspace.
and bring to a boil; boil
3 minutes. Add peas and • Remove bubbles, wipe rims,
additional water to cover, top with lids, and process.
112

GREEN light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ Small onions are sometimes for sale in gourmet markets.
in Feet 4,000 6,000 You can purchase seeds to grow your own pearl-type
Dial 11 12 13 14 onions, sometimes called pickling onions, but an easy
Gauge pounds pounds pounds pounds substitute is the small Dutch onion sets sold in early
Altitude 0-1,000 1,001+ spring. Choose white sets (tiny bulbs) and look for the
in Feet more rounded ones. The sets are often sold in bulk, which
Weight 10 15 allows you to pick the perfect size and shaped bulbs.
Gauge pounds pounds
Peeling the Pearls Packing Peas and Pearls
• Work with a few onions at • With a sharp knife, trim off • Don’t overcook the peas • Use a slotted spoon and a
a time. Place onions in a the root pad just above and onions; they should jar funnel to get peas into
strainer or small colander, the skins you pushed back; still be firm when you pack the jars. Pack loosely to 1
dip in boiling water, then discard the skins. them. Add salt to each jar, if inch from rim.
dip quickly into cold water. desired.
• Leave the tip on the onion, • Make sure all peas and
• Push the papery onion as it will help hold the • Lift the onions from the pot onions are completely cov-
Other Vegetables
skins, which will now be onion layers together. Trim with a slotted spoon and ered by cooking water in
soft, back toward the root any skin off the top. try to divide them evenly the jar before processing.
end of the onion. among the jars.
113

canned Green Beans
Easy to grow, easy to can, and great eating year-round
The second most popular item to can is probably green be pulled off the pod before cutting the beans.
beans. They are easy for gardeners to grow and easy to find Yellow wax beans are canned just like green beans. And yel-
in farmers’ markets. They are usually available all summer. low and green beans can be mixed for pretty jars.
Choose tender, thin young beans. Older beans are tough Green beans can be served as a simple side dish or as part
and tasteless. Beans can be various shades of green or purple of an elaborate party casserole. Yield: 9 pints
or mottled. Purple beans usually turn green when cooked.
“Stringless” varieties are popular in home gardens, but older
“string” beans may have a richer bean flavor. The string should
Canned Green Beans
What You Will Need
9 pounds green beans

Water
Pressure canner
• Go through beans and dis- enough water to cover.

card those that look discol- Bring to a boil and boil 5
ored, moldy, or bug eaten. minutes. Remove from heat.
Select young, tender pods
with small beans inside. • Put 1⁄2 teaspoon salt (if
using) in each jar. Fill with
• Wash beans and trim off beans and cooking water,
both ends. Cut or “snap” leaving 1-inch headspace.
beans if desired. Remove bubbles, wipe rims,
• Place beans in pot with
114

Altitude 0-2,000 2,001- 4,001- 6,001+ Green Bean Casserole: Drain 2 pints canned beans.
Processing
in Feet 4,000 6,000 Combine 1 can condensed cream of mushroom soup,
Dial 11 12 13 14 1
⁄2 cup milk, and 1⁄8 teaspoon black pepper; stir until
smooth. Add 3⁄4 cup fried onion rings and the beans and
Altitude 0-1,000 1,001+ stir. Transfer to a casserole dish; bake at 350°F 25 minutes.
in Feet
Remove and top with 2 cups cheddar cheese shreds and
Weight 10 15
Gauge pounds pounds
onion rings; return to oven 5 minutes. Yield: 6 servings
Ways to Cut Beans Filling the Jars
• Some people simply snap • “Frenching,” or shredding, • Salt can be omitted or • Leave the required 1-inch
beans into pieces. They can beans can be done with a reduced in this recipe. headspace at the top of
also be cut with a knife or knife, but a special machine the jars, but make sure all
kitchen shears. Beans can makes it easier. • Pack beans loosely in jars, the beans are covered with
be left whole if small. as some swelling occurs cooking fluid.
• You can find bean cutters at in processing. Shake jars
• French-style beans are cut specialty stores, and some gently to settle pieces. • Make sure to run a bubble
Other Vegetables
into narrow strips down the food processors have adap- stick through the beans
length of the bean. tors or built-in shredders. and along the jar sides and
adjust fluid if needed.
115

canned Beans
Here’s how to can lima, black, navy, kidney, and other beans
Beans store well dried, but having some cooked canned There are dozens of types of shell beans, from pintos to old
beans can be a big time-saver in the kitchen. heirloom soup beans. All can be canned.
Beans that are dried can be soaked overnight in two Beans are extremely versatile in the kitchen and a source
changes of water, boiled for 30 minutes, and then canned. of protein for vegetarian meals. A whole meal can be made
Alternatively, beans can be picked fresh and shelled for can- from beans, or they can be served as a side dish. Yield: 9 pints
ning. Fresh beans should be mature, with the pods just start-
ing to dry. The beans inside should still feel soft.
Canned Beans
What You Will Need
18 pounds beans in the shell (not dried)

Water
Pressure canner
• Shell beans and wash • Put 1⁄2 teaspoon salt in each

thoroughly. jar. Fill jars with hot beans;
add some cooking water.
• Place beans in a large pot Leave 1 inch space to rim.
of water and bring to a boil.
Boil 1 minute. • Remove bubbles, wipe rims,
116

Altitude 0-2,000 2,001- 4,001- 6,001+ Best Baked Beans: Brown 1 pound ground meat and
Processing
in Feet 4,000 6,000 1 small onion, chopped. Drain grease. Drain 2 pints navy
Dial 11 12 13 14 or other soup beans, saving 1 cup liquid. In a large cas-
serole, mix 1⁄2 cup packed brown sugar, 1 cup catsup,
Altitude 0-1,000 1,001+ 1 teaspoon seasoned salt, 1⁄4 teaspoon black pepper,
in Feet
and reserved bean juice. Stir in meat and beans. Bake at
Weight 10 15
Gauge pounds pounds
350°F 1 hour, until thick. Yield: 6 servings
Shelling Beans Leave Enough Space
• Squeeze a pod between go fast and easy. • Beans are very apt to swell • Leave an inch of space at
your fingers and it will during cooking and push the top of the jars, between
generally pop open; if not, • Periodically sort through the fluid under the seals, the beans and the rim.
snip off the tip and use your the beans and remove any preventing a good seal.
finger to open. Limas may that look underdeveloped • Use a bubble stick to dis-
need to be cut down the or moldy or have insect • Pack beans loosely in jars, lodge air before processing.
side. holes. never tamp them down. If jars don’t seal, refriger-
Other Vegetables
Shake jars gently to settle ate the beans and use
• Use your thumb to rake out • Make sure to wash the beans. immediately.
the beans and drop them beans after shelling.
into a container. This should
117

Vegetable Soup Mix
Combine your favorite vegetables for a custom blend
What could be better than a bowl of steamy hot soup or stew If you add meat and thick gravy to these vegetables, it’s a
on a cold winter day? Combine it with a loaf of homemade stew. If you add broth and noodles, it’s soup; you could add
bread and you have a feast. chicken, beef, or other meat to the soup, too.
This recipe is a good way to use up small amounts of veg- Make sure the vegetables are fresh and of top quality. Peel
etables and to have a quick start for making hearty soups or and cut as required. Yield: 7 quarts
stews. You can omit some vegetables if you increase the oth-
ers, but be sure you always use 26 cups of vegetables.
Vegetable Soup Mix

What You Will Need
6 cups small white potatoes, sliced or

whole
6 cups peeled, sliced carrots
6 cups cut whole kernel corn
6 cups cut green beans
4 cups shelled peas
1 cup diced onion
• Prepare vegetables by boil 5 minutes.
1 cup diced red sweet pepper washing, peeling, and cut-
2 quarts tomato juice or water ting; keep pieces to about • Add 1 teaspoon salt to each
1-inch thick. If potatoes are jar, if desired.
3 tablespoons canning salt (optional) left whole, they must be 1
7 clean, hot quart jars and lids inch or less across. • Fill jars with hot vegetables
and cooking fluid to 1 inch
Pressure canner • Place all the vegetables in from top. Remove bubbles,
a large pan with enough wipe rims, top with lids, and
tomato juice or water to process.
cover. Bring to a boil;
118

RED light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ Do not use leafy greens, cabbage, broccoli, Brussels
in Feet 4,000 6,000 sprouts, cauliflower, sweet potatoes, winter squash,
Dial 11 12 13 14 pumpkin, or cream-style corn as substitutes in this recipe.
Gauge pounds pounds pounds pounds Dried beans should not be added (fresh or fully rehy-
Altitude 0-1,000 1,001+ drated lima beans can be added in small quantities).
in Feet Don’t add meat, mushrooms, or meat broths. These foods
Weight 10 15 may cause spoilage in storage. Add spices and herbs after
Gauge pounds pounds the jars are opened.
Cooking the Vegetables Some Vegetable Substitutions
• Using tomato juice to cook • Salt can be omitted or • Turnips can be substituted the quantity.
the vegetables gives them a reduced in this recipe, but for potatoes or carrots.
better flavor. do not use salt substitutes. Rutabagas could be used, • Chopped tomatoes can
but they may develop a be substituted for any
• Try to keep pieces less than • To see if vegetables are strong flavor that overpow- vegetable.
1-inch thick so vegetables cooked correctly, test ers the mix.
cook evenly. carrots or potatoes. They • Okra can be used as a
Other Vegetables
should be slightly soft but • Green peppers or any sweet substitute for one of the
not falling apart. pepper can be substituted vegetables. Peeled and
for the red peppers. If hot chopped zucchini can also
peppers are used, reduce be used.
119

Kosher Dill pickles
Crunchy, sour pickles made the easy way
Dill pickles are the perfect complement to any number of The word kosher is generally a label for foods prepared
sandwiches, and some people love to munch on the sour, under Jewish religious law. But when referring to pickles, it
crisp treats between meals, too. often means a pickle that has garlic added. If you truly need
While some dill pickles are fermented in crocks for many pickles prepared under strict kosher law, see your religious
weeks, this recipe is for a quick pickle, one that you can get leader for guidance. Yield: 7 pints
canned in one day, although the flavor will be better if you
let them sit for several weeks after they are canned before
eating them.
Kosher Dill Pickles
What You Will Need
8 pounds pickling cucumbers, 3–4 inches

long
14 dill flower heads or 5 tablespoons dill
seed
21⁄2 tablespoons mustard seed
14 peppercorns
5 garlic cloves, minced • Wash cucumbers. Cut off • Place spears into jars; add 1
blossom end and discard. dill flower head to middle
3 cups white vinegar Cut into spears that fit 1⁄2 of each jar.
3 cups water inch below rim of jars.
• Bring vinegar, water, and
6 tablespoons pickling salt • In each hot jar, place 1 salt to a boil. Pour over
Water-bath canner dill flower head, or 11⁄2 spears to 1⁄2 inch from rim.
teaspoons dill seed, 1⁄2 tea- Remove bubbles, wipe rims,
spoon mustard seed, and 2 place lids, and process.
peppercorns. Divide garlic
among jars.
120

Pickles
Processing Dill is easily grown in the garden; in fact once you
Altitude 0-1,000 1,001- 3,001- 6,001+ sow the seeds, you will probably have dill coming
ZOOM
in Feet 3,000 6,000 up in your garden for many years. If you don’t have
Processing 10 15 15 20 dill in your garden, the flower stalks are often sold
Time minutes minutes minutes minutes at farmers’ markets and in the produce section
in grocery stores. If you can’t find the dill flower
heads, dill seeds are available in the spice section
of grocery stores.
Preparing the Jars Adding the Brine
• Dill flowers that are still yel- • Pack the spears in the jars • Bring the vinegar-salt solu- • After the jars are filled, run
low are prettiest in the jars. as tightly as possible, leav- tion to a boil. Do not reduce a bubble stick through the
Place a dill flower head in ing 1⁄2 inch at the top. the salt and vinegar in this jar—there will be lots of
the bottom of each jar. recipe. bubbles.
• When most of the spears
• Put the other spices on the are packed in the jar, place • Pour the boiling solution • If some jars don’t look full
bottom of the jars accord- the second dill flower head over the spears in the jars. after processing, don’t open
ing to recipe directions. against the jar side, halfway It’s important to cover the them unless they didn’t
up the jar. spears completely. seal. Use those jars first.
121

sweet pickles
Sweet-and-sour tidbits to please the palate
These pickles are both sour and sweet, a pleasing combina- garnishes for plates. The recipe calls for them to be cut
tion. This recipe does not use cloves, but you could add a into rounds, but they could also be cut into sticks. Very tiny
small amount of cloves if you like the flavor. This is a quick cucumbers can be left whole like gherkins. (Gherkins are not
pickle recipe, finished in 24 hours. They do taste better if cucumbers.) Make sure to remove a slice from the blossom
allowed to sit for several weeks before opening and tasting end. Yield: 8 pints
them.
Sweet pickles are used on some sandwiches, and they
are served as appetizers and relishes. They also make good
Sweet Pickles
What You Will Need
8 pounds pickling cucumbers

1
⁄3 cup pickling salt
Crushed or small cubes of ice
4 cups brown sugar
2 tablespoons mustard seed
2 teaspoons celery seed • Wash cucumbers, remove • Drain cucumbers and pack
1 tablespoon whole allspice blossom end, and slice into jars to 1⁄2 inch from
into 1⁄4-inch rounds. Place rim. Immediately pour hot
8 sterilized pint jars and lids in large bowl, sprinkle salt vinegar solution over slices,
Hot water canner on top, cover with ice, and leaving 1⁄2 inch to rim.
refrigerate 4 hours. Replace
ice as needed. • Remove bubbles, wipe rims,
place lids, and process. To
• Place vinegar, sugar and develop flavor, allow pickles
spices in a saucepan; heat to sit 1 month before
until boiling. eating.
122

Pickles
Processing Cucumbers are sometimes limed to make crisper
Altitude 0-1,000 1,001- 3,001- 6,001+ pickles. Use only food-grade, powdered lime,
ZOOM
in Feet 3,000 6,000 found with pickling supplies. Use 1 cup pickling
Processing 10 15 15 20 lime and 1⁄2 cup salt to 1 gallon of water. Soak
Time minutes minutes minutes minutes sliced cucumbers 12 hours, remove, rinse, and
soak in fresh water 1 hour. Repeat rinse-and-soak
cycle 3 times. It’s extremely important to rinse the
lime out for food safety. Proceed with recipe.
Crisping Pickles Making the Syrup
• This recipe uses an ice • Leave the cucumbers in the • You can substitute white • Pack the cucumber slices
crisping technique. Sprinkle ice for 4 hours. After that, sugar for the brown in this into the jars to within 1⁄2
pickling salt on top of the remove and drain them well recipe, but the flavor will be inch from jar rim.
pickles in a nonmetallic and immediately proceed slightly different.
bowl. with the recipe. • Boil the vinegar and spices,
• Do not reduce the sugar then slowly stir in the
• Then cover the bowl with • Always remove the blossom or vinegar in this recipe. sugar. Stir until the sugar
ice and put it into the end from the cucumber and You can reduce or omit the is dissolved. Pour boiling
refrigerator. Replace ice as discard it. It softens pickles spices as desired. solution over pickles, com-
needed and drain off excess if you leave it. pletely covering them.
water. •
123

Pickled Pepper Rings
Medium hot and spicy, these are a great addition to the relish tray
Besides being a tongue twister, pickled peppers make a and yellow banana—but you can substitute any other pep-
good side dish or even an attractive gift. If you are a fire-eater, pers. A blend of different colored interesting peppers makes
you can concentrate on hot peppers, but most people enjoy for attractive as well as tasty jars. Just don’t exceed 3 pounds
a mixture of mild and hot peppers. Even a few hot peppers in of peppers in this recipe. Yield: 6 pints
any pickle mix will raise the heat level.
Different countries and cultures have different preferences
when it comes to peppers, and there are thousands of types
of peppers. This recipe uses two common peppers—jalapeño
Pickled Pepper Rings
What You Will Need

11⁄2 pounds jalapeño peppers
11⁄2 pounds yellow banana peppers
3 tablespoons celery seed
2 cloves garlic, finely minced • Wearing gloves, wash pep- • Bring water, vinegar, and
13⁄4 cups water pers. Remove stem end and salt to a boil. Ladle over
discard. Slice peppers into peppers in jars to 1⁄2 inch
71⁄2 cups cider vinegar rings 1⁄4-inch thick. from rim.
• Place evenly 1 tablespoon • Remove bubbles, wipe rims,
Water-bath canner mustard seed, 11⁄2 tea- place lids, and process.
spoons celery seed, and
garlic in each jar. Pack jars
loosely with pepper rings,
leaving 1⁄2 inch to rim.
124

Pickles
Processing The heat in peppers is measured by the Scoville
Altitude 0-1,000 1,001- 3,001- 6,001+ scale, with the highest numbers having the most
ZOOM
in Feet 3,000 6,000 heat. The scale ranges from 0 to about 600,000
Processing 10 15 15 20 units. Sweet bell peppers are at the low end, and
Time minutes minutes minutes minutes jalapeños and serranos somewhere in the middle.
Habañero, chile, Thai, and Tepin are at the high end
of the scale. The heat can also vary according to
the ripeness of the pepper.
Preparing Peppers Filling the Jars
• Hot peppers can burn your • Try to remove as many • Since this recipe calls for • Measure and add the spices
skin or eyes. Wear gloves seeds as possible; rinsing peppers by weight, you to the bottom of each jar.
when cleaning and keep the slices helps wash away may end up with more or Then loosely fill jars with
your hands away from your seeds. less slices needed to fill 6 peppers. Lay the slices flat.
face. pints.
• If you want very crisp pep- • Pour the hot vinegar
• Use a sharp blade to slice per rings, they can be limed • Don’t can less than a full jar, solution over the slices,
peppers evenly. Remove after slicing. Follow the and don’t overfill jars to use making sure all peppers are
any white membrane in the directions in the Zoom box slices. Use the extra pep- covered.
center of slices. on page 123. pers fresh or discard them.
125

Sauerkraut
Sauerkraut takes time to ferment before canning
For this recipe you will need time and patience. But if you For the best sauerkraut, use freshly harvested cabbage.
love good sauerkraut, it’s worth the wait. You’ll need an Don’t use old heads that have been stored for weeks. You
undisturbed location for your fermenting sauerkraut, where can use red cabbage, but green looks nicer when the kraut
the temperature is ideally 70°F to 75°F. At that temperature it is finished.
will take 3 to 4 weeks for the sauerkraut to ferment. Sauerkraut is generally used as a side dish with pork and
Sauerkraut is canned after fermenting so it can be stored other meats. Yield: About 9 quarts
safely. You can also refrigerate it in tightly covered containers
for several months.
Sauerkraut
What You Will Need
25 pounds fresh green cabbage

Canning salt
Water
5 gallon crock or food-grade plastic pail,
scrubbed then rinsed with boiling water
2 large food-grade plastic bags
• Wash and quarter cabbage. • Boil 6 tablespoons salt in
Water-bath canner Mix 1 cup salt with 1 gallon 1 gallon water; cool. Cover
water; soak cabbage for 30 cabbage with salt water;
minutes; drain. weigh down.
• Slice cabbage. Toss 10 cups • Ferment cabbage at 70°F.

with 3 tablespoons salt After fermentation is
and pack firmly into crock. complete, pack into jars to
Repeat until cabbage is 5 1
⁄2 inch from rim, remove
inches from rim. bubbles, wipe rim, place
lids, and process.
126

Pickles
Processing During fermentation, bacteria produce lactic acid
Altitude 0-1,000 1,001- 3,001- 6,001+ from sugars in food. Lactic acid slowly preserves
ZOOM
in Feet 3,000 6,000 the food, changes the texture, and gives it a tart
Processing 25 30 35 40 taste. Fermentation should begin a day or two
Time minutes minutes minutes minutes after loading a crock. You should notice bubbles
rising, a scum layer on top, and a yeasty smell. The
temperature must be just right. When bubbles
cease, fermentation has finished.
Cutting and Packing Cabbage Fermenting Process
• After removing the core, • After packing cabbage, • Cabbage must remain • Check daily, and remove
slice cabbage into shreds pour in brine until cabbage under the brine at all times. any scum that forms on the
less than a 1⁄4-inch thick. Use is covered by 1 to 2 inches. The bags of brine weigh brine surface. Add fresh
a sharp knife or a slicing down and cover the cab- boiled and cooled brine if
machine. • Double two large food- bage, keeping it under the the level drops to expose
grade plastic bags Fill them brine. kraut.
• Toss cabbage slices with halfway with more brine
salt. Then put the cab- (in case of leaks). Place the • Fermentation should begin • Fermentation can take 30
bage in the crock, packing bags on top of the crock lid. in 24 hours and produces days. Kraut is finished when
it down firmly with your small bubbles in the kraut. it is translucent and bub-
hands. bling has ceased.
127

Perky Pickled Beets
These are sweet-and-sour, a great side dish, and nutritious, too
Pickled beets are an old-time favorite, often served with spe- You can dice the beets in cubes, or use a slicing attachment
cial meals. They are sometimes called Harvard beets. They on a food processor to make wavy or plain rounds.
add color and spice to the plate. The spices in this recipe can be adjusted to your personal
Most beets are deep red, but you can use golden or white taste. Onions can also be left out, if you prefer. Don’t change
beets in this recipe for a different look. Don’t try to mix colors the sugar and vinegar amounts, however. Yield: 8 pints
though; the red will color the lighter ones. If you use lighter
beets, replace the brown sugar with white.
Perky Pickled Beets

What You Will Need
7 pounds small beets, 2–21⁄2 inches in

diameter
3 medium onions
2 cups brown sugar
11⁄2 teaspoons canning salt
2 cups water
1 teaspoon cinnamon • Wash beets; leave 1 inch of sugar, salt, and water in pot.
tops and roots. Cover with Add spices tied in cheese-
1
water and boil 30 minutes. cloth or tea ball. Bring to
12 whole cloves boil; simmer 5 minutes.
6-inch square cheesecloth or tea ball • Remove beets; cool.
Remove skin. Cut off tops • Discard spices. Fill jars with
8 clean, hot pint jars and lids and roots. Slice into 1⁄4- vegetables and hot solu-
Water-bath canner inch pieces. Peel and dice tion; leave 1⁄2 inch head-
onions. space. Remove bubbles,
wipe rims, place lids,
• Place beets, onions, vinegar, process.
128

Pickles
Processing While this recipe is high in sugar, it does feature a
Altitude 0-1,000 1,001- 3,001- 6,001+ vegetable with lots of health benefits. Beets are
ZOOM
in Feet 3,000 6,000 high in antioxidants and dietary fiber. They are
Processing 30 35 40 45 a good source of folic acid, vitamin C, iron, and
Time minutes minutes minutes minutes potassium. Children usually eat them; especially
in a sweet-and-sour pickle form, because they are
different looking and milder in flavor than most
vegetables. Pickled beets make an edible garnish.
Cooking and Preparing Beets Adding the Spices
• Leaving the long taproot • Trim off the taproot and top • A metal tea ball works well • Float the tea ball or
and 1 inch of the top when after cooking and discard. for adding spices. Put in the cheesecloth packet in the
cooking beets will keep Discard the cooking water, spices and hang it on the simmering mixture to flavor
them from losing juice and too. pot side. the onions and beets.
valuable nutrients.
• Dice the beets or slice them • Or put your spices in the • After simmering, remove
• After cooking you should into rounds. Beets may stain center of a piece of cheese- and discard the spices. This
be able to easily pull off the your hands or clothes. You cloth, and tie a knot in it or keeps hard spice pieces out
skins. may want to wear gloves tie it with a piece of string. of the jars.
and an apron.
129

Fiesta Pickled Vegetables
A colorful dish with enough zip to inspire picky eaters
These beautiful pickled mixed vegetables make an excellent zucchini can be substituted for some or all of the cucumbers.
holiday side dish or a delightful gift in a nicely decorated jar. Be conscious of maintaining a colorful blend, as that is part
Even your vegetable hater will enjoy this flavorful dish. This of the charm of this dish. Yield: 10 pints
recipe makes enough for home and gifts.
If you don’t like the taste of certain spices, you can elimi-
nate them. You can also substitute or leave out one or more
vegetables, but be careful to maintain the ratio of about 24
cups of vegetables to the salt-vinegar solution. Sliced, small
Fiesta Pickled Vegetables
What You Will Need

10 cups sliced, small pickling cucumbers
4 large carrots
2 pounds small onions
8–12 stalks celery
2–3 red peppers
1 head cauliflower
5 cups white vinegar
1
⁄4 cup prepared mustard
1
⁄2 cup pickling salt
• Wash all vegetables. Peel boil, stirring to blend.
31⁄2 cups brown sugar the carrots and onions; slice
3 tablespoons celery seed or dice all vegetables into • Drain vegetables, add to
1
⁄2-inch pieces. Discard blos- pot, and return to a boil.
som end of cucumber. Place Turn off heat. Quickly pack
1
⁄2 teaspoon whole cloves
vegetables in bowl, cover vegetables into sterile jars;
1
⁄2 teaspoon turmeric with ice, and refrigerate 4 add cooking brine to 1⁄2 inch
10 sterilized pint jars hours. from rim.
Water-bath canner
• Place remaining ingredients • Remove bubbles, wipe rims,
in a large pot. Bring to a place lids, and process.
130

Pickles
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ There are many fancy cut-glass or embossed canning
in Feet 3,000 6,000 jars on the market that you can buy to turn your canned
Processing 5 10 10 15 items into pretty gifts. Process the food in those jars; don’t
transfer it. Add squares of pretty fabric to the tops, tied on
with bits of ribbon or raffia. Make sure to include a label.
The label should list the ingredients, so the recipient can
check for allergy-inducing items.
Adding Vegetables Packing for Color
• Notice that the cucum- colander held close to the • Make sure jars are sterilized • You may want to use small
bers are not peeled in this brine surface. Dumping and kept hot before filling. tongs to arrange vegetables
recipe, but make sure to them in may cause hot Keep pickling mix simmer- with an eye to color, so car-
remove the blossom end. liquid to splash on you. ing hot, too. rots and peppers are evenly
distributed.
• Very small onions that are • Do not overcook the veg- • For the best appearance,
left whole look best in this etables, or they will be soft. cut vegetables in even-size • Pack vegetables tightly and
recipe. As soon as the liquid boils pieces and mix varieties run a bubble stick around
after adding vegetables, well in the jars. the sides and through the
• Use a spoon to gently push turn off the heat. jar before processing to
the vegetables out of a reduce shrinkage.
131

Tomato Ketchup
Ketchup is America’s favorite condiment; yours can be homemade
Ketchup is used on nearly everything, from fried potatoes to If your family balks at ketchup in a pint jar, you can pour the
fried eggs. The flavor of ketchup varies, and in this recipe you ketchup into one of those plastic dispensers just before use.
are free to vary the spices to suit your taste. Keep opened jars of homemade ketchup in the refrigerator.
If you are amazed at the amount of sugar in this recipe, look Yield: About 9 pints
at the label of commercial ketchups. Most of them use corn
syrup for a sweetener, but it’s as sweet as this homemade
version. The sugar helps thicken the ketchup. The salt can be
left out or reduced without harm.
Tomato Ketchup
What You Will Need

24–25 pounds tomatoes (paste type is best)
8 large sweet red bell peppers
6 large onions
Food processor or strainer
9 cups vinegar
9 cups sugar
1
⁄2 cup canning salt
3 tablespoons celery seed
3 tablespoons dry mustard
1 teaspoon black pepper • Wash tomatoes, peel (see slowly boil for 60 minutes.
1 tablespoon whole cloves page 85), chop. Wash pep- Combine spices in cheese-
1
⁄2 teaspoon powdered cinnamon pers, remove seeds, chop. cloth or ball and add all
1
⁄2 teaspoon garlic powder Peel and dice onions. ingredients to the pot.
Cook, stirring frequently,
1
• Blend vegetables in food until very thick.
6-inch square cheesecloth or spice bag processor until smooth. Or
9 clean, hot pint jars and lids cook them 20 minutes and • Remove spices; pour
Water-bath canner push through strainer. ketchup into jars to 1⁄8 inch
from rim. Wipe rims, place
• Put vegetables in a pot; lids, process.
132

Processing Ketchup or catsup was originally a word used for
Altitude 0-1,000 1,001- 3,001- 6,001+ a sauce made out of a number of things: walnuts,
ZOOM
in Feet 3,000 6,000 mushrooms, even fish. They were salty and bitter.
Processing 15 20 20 25 When Americans began to use tomatoes, in the
Time minutes minutes minutes minutes early 1800s, ketchup became a name for a tomato-
based condiment that has become increasingly
Relish & Condiments

thicker and sweeter. In the Philippines, ketchup is
made from bananas and colored red.
Adding Spices Choose Your Thickness
• Spices are added to the • You could add powdered • Originally ketchup was thin • The longer you cook the
cooking tomatoes in a tied spices directly to the sauce, and watery. Most people sauce, the more water
cheesecloth square, spice but the celery seed and prefer a thicker sauce now. evaporates and the thicker
bag, or tea ball. cloves need to be in a ball it becomes. Stir frequently
or bag. • Using paste-type tomatoes to prevent scorching.
• This helps you to avoid makes the sauce thicker
the messy job of straining • The spices in the recipe faster. Do not reduce the • Ketchup is considered
whole spices out of the will give you a ketchup vinegar in the recipe. done when it mounds on a
sauce. flavor similar to commercial spoon. You can stop when
ketchups, but you can vary it’s thinner if you like.
the spices to suit your taste.
133

Quick Hot sauce
This kicky sauce uses your canned (or purchased) tomatoes
One person’s hot sauce can be a bland sauce to another. This You can also experiment with spices in this recipe to get
recipe makes a fairly hot sauce, but you can adjust the types something unique. Once you have perfected the recipe, can
of peppers used in it to make it hotter or milder. it and give it as gifts.
This is an easy recipe to make, but it will make you look like Make sure to refrigerate any opened jars of homemade hot
a cooking master as you serve it with meats, eggs, or other sauce. Yield: About 4 half-pint jars
dishes. If you don’t have canned tomatoes, you can buy com-
mercially canned diced tomatoes to use in the recipe.
Quick Hot Sauce

What You Will Need

11⁄2 cups chopped hot peppers (use
serrano, jalapeño, Tabasco, cayenne, or a
mixture)
8 cups diced, canned tomatoes, undrained
2 teaspoons canning salt
2 tablespoons store-bought pickling spice
⁄4 teaspoon garlic powder
1 • Wearing gloves, wash pep- • Bring to a boil, then simmer
pers and remove cores and 20 minutes. Remove spices.
⁄4 teaspoon onion powder
1
seeds. Chop finely. Place mixture in processor
Spice bag, tea ball, or 6-inch square or blender and blend until
cheesecloth • Measure peppers and smooth. Return to pot and
tomatoes; place in pot. Add boil 15 minutes, stirring
Food processor or blender
vinegar and salt. Tie spices frequently.
4 clean, hot half-pint jars and lids in a bag or cheesecloth or
Water-bath canner put in tea ball; add to pot. • Pour into jars to 1⁄4 inch from
rim. Wipe rims, place lids,
and process.
134

Water-Bath Canner Processing Times for Half-Pints MAKE IT EASY
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ You can find premixed pickling spices in little bottles and
in Feet 3,000 6,000 packets in the spice section of good stores. Because only
Processing 10 15 15 20 a small amount of various spices are needed, this is an
economical way to buy pickling spices. Choose a blend
without dill for this recipe. Don’t use leftover mixes for
Relish & Condiments

spaghetti sauce or other dishes, as the flavor is meant for
the pickling process.
Adding Spices Blending the Sauce
• The salt, garlic powder, and • Or you could use your own • Hot sauce should be very • Alternately you could use
onion powder in this recipe blend of powdered spices smooth, with no pieces of a potato masher and a
can be directly added to the and add them directly to visible vegetables. whisk and blend the sauce
cooking sauce. the cooking sauce. smooth by hand.
• Using a blender or food
• Pickling spices generally • Suggested spices are black processor is the best way • Hot sauce is thinner than
have large, whole spice pepper, cayenne pepper, to puree the vegetables ketchup. If it isn’t thick
pieces in them. They need chili powder, cloves, cinna- smooth. enough for your taste, you
to be contained in a packet mon, celery seed, horserad- can cook it longer to evapo-
or ball for easy removal. ish, mustard seed, all spice, rate more water.
bay leaves, and cumin.
135

Sweet Pickle Relish
Excellent on hot dogs or in tuna salad
Pickle relish is used directly on foods like hot dogs and sau- This is a common cucumber relish, but all kinds of interest-
sages or mixed into salads. Tuna salad, egg salad, and potato ing relishes exist. There are a couple of additional relish reci-
salad benefit from a little sweet pickle relish. pes in this chapter. See Recipe Variation sidebar for a recipe
Relish is a good place to use older cucumbers and cucum- for Dill Relish. Yield: 8 half-pint jars
bers meant for the table, although pickling cucumbers make
a premium product. All cucumbers you use should be fresh
and firm—the fresher the better. You don’t peel the cucum-
bers in this recipe; make sure they are very clean before using.
Sweet Pickle Relish
What You Will Need
4–5 medium pickling cucumbers

1 green pepper
1 red sweet pepper
3 medium onions
⁄4 cup canning salt
1
Ice
Colander
• Wash cucumbers; don’t • Drain vegetables in colan-
peel. Chop into small der; press to remove water.
2 cups cider vinegar pieces. Wash peppers, Combine sugar, vinegar,
1 tablespoon celery seed remove seeds, and chop and spices. Bring to a boil;
into small pieces. Peel and add vegetables. Simmer 10
1 tablespoon mustard seed chop onions. minutes.
8 clean, hot half-pint jars and lids
• Place vegetables in a bowl. • Pack into jars to 1⁄2 inch from
Water-bath canner Toss with salt. Cover with rim. Remove bubbles, wipe
ice. Refrigerate 2 hours. rims, place lids, and process.
136

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Dill Relish: To make a dill-flavored relish, use 6 cups
in Feet 3,000 6,000 chopped cucumbers; 1 cup each chopped red and
Processing 10 15 15 20 green pepper; 1 cup chopped onion; 3 garlic gloves,
minced; 3 cups white vinegar; 1⁄2 cup canning salt; 1 cup
sugar; 2 teaspoons each dill seed, celery seed, and mus-
Relish & Condiments

tard seed; and 1⁄2 teaspoon turmeric. Follow the recipe
for and process like sweet relish. Yield: 10 half-pint jars
Draining Vegetables Filling the Jars
• Finely chop the vegetables; • Pour the vegetables in a • The sugar and cooking will • Then use just enough fluid
a food processor can help colander and let the ice make a slightly thickened from the pan to cover the
with this. water drain. Press lightly on gel around the relish pieces. relish.
the vegetables to remove
• Then mix the vegetables more water. • If the relish seems watery, • Maintain 1⁄2-inch headspace
with salt, cover with ice, and use a slotted spoon to in the jar. Make sure to use
chill to crisp them. • After the syrup is boiling, remove the pieces from the a bubble stick to settle the
reduce heat to simmering pan to fill the jars. relish and remove air.
and gently slide the veg-
etables into the pot.
137

Corn & pepper Relish
Great for picnics and summer meals
This tangy treat is good in the summer as a cold relish, and drain it well before making the relish.
some people like it heated in winter for a warm side dish. It If you like things spicy hot, replace some of the sweet pep-
makes an excellent accompaniment to summer sausage and pers with hot peppers. Yield: 5 pints
crackers. Corn relish is an excellent complement to grilled
meats and seafood. It also makes some great dips.
If you don’t have fresh sweet corn to use, or you want to
make some of this treat in the winter, you can use frozen and
thawed whole kernel corn. Bring it to room temperature and
Corn and Pepper Relish
What You Will Need
14–18 medium ears fresh corn

3
⁄4 cup firmly packed brown sugar
3
⁄4 cup white sugar
1 tablespoon dry mustard
1
⁄2 cup chopped green peppers
1
⁄2 cup chopped sweet red peppers
• Husk corn, remove silk, • Add corn, red and green
3 cups chopped onions
cut kernels from cobs, and peppers, onions, and spices
2 tablespoons canning salt measure 8 cups kernels. to pot. Cover and boil gen-
1 tablespoon celery seeds tly 15 minutes.
• Bring vinegar and sugars
1
⁄4 teaspoon red pepper to a boil in a large pot; stir • Ladle corn mixture into jars
5 clean, hot pint jars with lids to dissolve sugars. Stir in to 1⁄2 inch from top. Remove
mustard. bubbles, wipe rims, place
Water-bath canner lids, and process.
138

Water-Bath Canner Processing Times for Pints • • • • bonus RECIPE • • • •
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Corn Relish Dip: Turn corn relish into a delicious party
in Feet 3,000 6,000 dip. Everyone will ask for the recipe, and it’s so easy to
Processing 15 20 20 25 make. Combine 1⁄2 cup finely diced chives, 1 crumbled
chicken stock or bullion cube, 5 tablespoons sour
cream, and 1 pint corn relish. Mix well and allow to sit
Relish & Condiments

overnight, covered in the refrigerator. Serve with corn
chips or toasted bread. Yield: 2 cups of dip
Preparing the Corn Cooking the Vegetables
• White or yellow sweet corn • Use a corn cutter or a sharp • Measure all the vegetables • Carefully slide all the
can be used, although knife on the ears. To use after chopping according to vegetables into the boiling
yellow corn looks more the knife, hold the cob on the directions. liquid so it doesn’t splash
attractive. a slant and cut away from on your hands.
your body. • The mustard is less likely
• Remove the corn husks and to clump if a small amount • Stir the vegetables fre-
rub the ears with a damp • Remove kernels at about 3⁄4 of the hot vinegar mix is quently so they don’t stick
rough cloth to remove silk. their depth on the cob. Do stirred into it in a bowl, and to the pan and scorch.
not scrape the cob. then this mixture is added
to the pot.
139

Honey Barbecue Sauce
You’ll be king or queen of the grill when you make your own sauce
You may make great barbecue now, but you’ll get rave This sauce takes patience and time to make—don’t start it
reviews when you add this special sauce you made yourself. the day of the barbecue! But it’s worth the time and effort to
This sauce is great on chicken or ribs. You can use it on the achieve this wonderful flavor.
grill or in the oven. After it’s made, the sauce is canned or you can freeze it.
You can start with fresh ripe tomatoes from the garden, Make sure to keep opened jars in the refrigerator. Yield: 4 pints
or cheat a little and use canned diced tomatoes—yours or
commercially canned.
Honey Barbecue Sauce

What You Will Need

1 large jalapeño pepper
16 cups chopped, peeled, cored tomatoes
11⁄2 cups chopped green peppers
2 cups chopped onions
2 cups chopped celery
Food processor or fine sieve
1 cup honey • Wearing gloves, wash, core, • Return vegetables to pot
1 tablespoon salt and chop jalapeño pepper. and add remaining ingre-
1 tablespoon paprika dients. Bring to a boil, then
• Combine chopped toma- simmer until thick, about 2
1 teaspoon Tabasco sauce
toes and remaining veg- hours, stirring frequently.
1
⁄2 teaspoon garlic powder etables in a large saucepan;
1
⁄2 teaspoon cayenne pepper simmer until soft. Transfer • Pour into jars to 1⁄2 inch from
4 clean, hot pint jars and lids mixture to a food processor rim, wipe rims, place lids,
and puree, or push through and process.
Water-bath canner a fine sieve.
140

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ This is one of the few canning recipes where you can try
in Feet 3,000 6,000 to use a slow cooker. It will take longer than on a stove
Processing 20 25 30 35 top, but there will be less chance of burning it, and it will
probably be thicker when finished. Put all the ingredients
in your slow cooker and cook on medium until the sauce
Relish & Condiments

is thick enough for your liking. It may take 5 to 6 hours.
Can the sauce when finished.
Preparing the Vegetables Slow Cooking the Sauce
• Use gloves to clean hot • All the vegetables in this • The first cooking is to soften • It takes a long time to
peppers and remove the recipe should be chopped the vegetables before you thicken the sauce. Cook on
seeds before chopping. very small so they will cook puree them. Don’t add low heat and don’t cover
quickly. water to the pot. the pot, as you want water
• When chopping the toma- to evaporate.
toes, remove as many seeds • A food chopper or proces- • The pureed vegetables will
as you can. Paste-type sor will help you quickly be thin. Add the spices to • Stir the sauce frequently
tomatoes make the sauce chop the vegetables. Do the puree in the pot at this early in the cooking and
thicker. each vegetable separately time. almost constantly near the
and measure accurately end to prevent scorching.
after chopping.
141

Old-Fashioned weiner Relish
Make hot dogs the star of your next picnic with this unusual relish
Tomatoes and peaches seem to be an unlikely combination, The peaches used in this recipe should be ripe but not soft.
but they meld beautifully in this old-fashioned relish recipe. Using firm tomatoes such as paste types will make the sauce
It’s colorful as well as tasty and could be a hit at the family thicker.
reunion picnic. This relish is traditionally used as a condiment on hot dogs
Relishes traditionally contain small amounts of various fruits and sausage but would make an excellent addition to pasta
and vegetables blended together. Many relishes, like this salads. It can also be made into a dip. Yield: 12 half-pint jars
one, don’t contain any cucumbers.
Old-Fashioned Weiner Relish

What You Will Need

10 cups peeled, cored, chopped tomatoes
5 cups peeled and chopped peaches
21⁄2 cups chopped onions
1 cup chopped sweet red pepper
11⁄2 cup vinegar
11⁄2 cups honey
1 tablespoon salt
1 teaspoon powdered red pepper
• Combine chopped toma- • Bring mixture to a boil and
1 teaspoon mustard seed
toes, peaches, onions, and turn it down to a sim-
1 teaspoon cinnamon red peppers in a large pot. mer. Simmer the mixture,
⁄2 teaspoon ginger
1 uncovered, for 2 hours or
• Add vinegar, honey, salt, until it is very thick, stirring
⁄2 teaspoon cloves
1
ground red pepper , frequently.
1
mustard seed, cinnamon,
12 clean, hot half-pint ginger, cloves, and allspice • Pour sauce into jars to 1⁄2
to pot. inch from the rim. Remove
Water-bath canner bubbles, wipe rims, place
lids, and process.
142

Processing Altitude 0-1,000 1,001- 3,001- 6,001+ If you don’t have peaches, plums, apricots, or pears
in Feet 3,000 6,000 can be substituted. Green peppers can be substituted
Processing 10 15 15 20 for red, or you can use half green. You can replace the
honey with 2 cups white or brown sugar, but the flavor
will be slightly different. You can leave out the salt and
Relish & Condiments

change the seasonings to suit your taste. Don’t use arti-
ficial sweeteners or reduce the amount of vinegar.
Preparing the Vegetables Is It Ready?
• The peaches and tomatoes • The produce should be • The trick to many relishes • It can take 2 hours or longer
should be dipped in boil- diced, but you want the is to cook them down to to cook and thicken the rel-
ing water and then in cold pieces to be recognizable, a thickened state without ish. Don’t cover the pot.
water to remove their skins so don’t cut them too fine. making them into a paste—
before chopping. The skins or burning them. • When the relish is thick—
should slip right off. • After you have diced the with a clear, shiny gel
produce, measure it care- • Cook the relish at a simmer. around the pieces—and
• Remove as many seeds fully for the recipe. Stir often but try not to it mounds in a spoon, it is
from the tomatoes and mash the pieces of produce. finished.
peppers as you can when
you chop them.
143

Canned Chicken
Canned chicken is tender and ready to use in a wide variety of dishes
Before freezers became common in kitchens, many meats chicken can be eaten just as it comes from the jar or cooked
were canned. Canned meat is totally cooked and has a softer in other recipes.
texture than meat that is grilled, fried, or roasted. Your grand- You should use only freshly butchered chicken that has
mother knew that a tough old hen would become tender been chilled 12 hours (aged) for canning. It’s not a good idea
during the canning process. to can chicken you buy in the local grocery, as it has often sat
There are hundreds of recipes that use canned chicken, and for many days. Yield: Averages 1 quart per chicken
home-canned chicken can be used in all of them. Canned
Canned Chicken
What You Will Need
1 or more fresh chickens, cleaned and

chilled 12 hours
1
⁄2 teaspoon salt per chicken
1
⁄4 teaspoon pepper per chicken
1
⁄4 teaspoon garlic powder per chicken
(optional)
1
⁄2 teaspoon dried rosemary per chicken
(optional)
• Skin the chicken and trim • Debone the chicken and
2 cups chicken broth per chicken, off excess fat. Cut into cut meat into preferred
purchased or homemade quarters. sizes. Remove broth from
refrigerator and skim off fat.
1 hot, clean quart jar with lid • Place all ingredients in a Return meat to broth and
Pressure canner pot and cover. Simmer until heat to boiling.
chicken is just a little pink.
Remove chicken from pot; • Pack hot meat and broth
refrigerate broth. into jars to 11⁄4 inch from
top. Remove bubbles, wipe
rim, place lids, and process.
144

RED light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ See page 154 to learn how to make your own broth. One
in Feet 4,000 6,000 pint of broth equals 2 cups. Since this recipe uses several
Dial 11 12 13 14 spices, try to find an unflavored broth if you purchase it.
Gauge pounds pounds pounds pounds Don’t add salt if you use commercially canned broth, as it
Altitude 0-1,000 1,001+ is usually very salty. Never add vegetable pieces to broth,
in Feet as it will change the processing time.
Weight 10 15
Gauge pounds pounds
Skimming Fat from Broth Deboning the Chicken
Meat & Broth

• You should remove as much • After cooking, remove • While you are waiting for • You may want to discard
fat as possible from poultry chicken pieces with a slot- the fat to separate from the wings and back portions,
before canning. Excess fat ted spoon. Put the broth in broth, remove the bones where little meat can be
increases the chance of the refrigerator for an hour from the meat. harvested, or save them to
food spoilage. or so and fat will collect in a make soup.
layer on top. • Let the poultry cool until
• Remove the skin, which is you can handle it, then sim- • At this point the meat
a large source of fat, and all • Scoop the soft fat off the ply pull the meat from the should still look a little pink
visible fat while cleaning. broth and discard. bones with your fingers. next to the bone and in
thicker areas.
145

Canned Beef, Pork or venison
Wild game or tough cuts are much more tender and juicy
when canned
Canning lean meat harvested from game animals or meat until you are ready to can it. Aging meat is not important for
from older domestic animals is a good way to get a tender, its flavor when you can it, and if meat will be sitting for more
moist product. It will be precooked and ready to eat or use than two days it is better to freeze it. It can be defrosted and
in recipes. canned later, if necessary.
The meat you can should always be fresh, clean meat with- You can leave the salt out of canned meat or add other
out any signs of spoilage. Meat should be kept below 40°F spices if desired. Yield: 1 quart per 2 pounds of meat
Canned Beef, Pork or Venison

What You Will Need
Beef, pork, or game

Large covered roasting pan
2 cups tomato juice or beef broth per 5
pounds meat
Salt (optional)
1 clean, hot quart jar for every 2 pounds
deboned meat
Pressure canner • Rinse meat, remove bones, • Add 1⁄2 teaspoon salt to pint
and trim off all fat. Cut into jars or 1 teaspoon to quart
pieces that will fit jars, no jars if using. Fill jars with
more than 1-inch thick. meat and add hot broth or
juice to 1 inch from rim.
• Place meat in roasting pan
and add tomato juice or • Remove bubbles, wipe rims,
broth. Cover; cook at 350°F place lids, and process.
until meat is just a little pink
inside.
146

For wild-harvested meat you can remove some of
Altitude 0-2,000 2,001- 4,001- 6,001+ the “gamey” taste by soaking the meat in a solu-
Processing
ZOOM
in Feet 4,000 6,000 tion of 4 tablespoons salt to 1 gallon water for 1
Dial 11 12 13 14 to 2 hours before precooking. Rinse meat in clean
Gauge pounds pounds pounds pounds water before cooking. Cooking the meat in tomato
Altitude 0-1,000 1,001+ juice will tenderize the meat and help make the
in Feet
flavor milder. Add garlic and black pepper to the
Weight 10 15 tomato juice to improve the flavor.
Gauge pounds pounds
Precooking Meat Can Only Full Jars
Meat & Broth

• Meat is always precooked • Roast the meat at 350°F • Weigh drained meat after • Add salt if desired to jars.
before canning. Cut the until a meat thermometer precooking. It takes 1 quart Pack meat tightly into jars.
meat into strips or chunks inserted in the thickest jar or 2 pints for every 2 The broth from precooking
that aren’t more than 1-inch meat reads 135°F. pounds of meat. is poured over the meat.
thick.
• This will mean the meat is • While you can use both pint • Fill jars to 1 inch from the
• Use a covered pan and pink inside but doesn’t leak and quart jars to can meat, top. Can only full jars; par-
surround the meat with bloody juice when cut. you can’t process both at tially full jars are more likely
tomato juice or broth. Plain the same time. to spoil.
water can also be used.
147

Canned Ground meat
When freezer space isn’t available, preserve ground meat by
canning it
When you don’t have enough available freezer space for meat is an ideal place for bacteria to grow.
ground meat, try canning it! It will be precooked and ready You can mix different types of meat in ground meat. Use
for your favorite recipes. The texture will be a little softer than the leanest meat for canning and drain grease after brown-
fresh ground meat, and it will need to be drained before ing. Fat in meat makes a poor seal and spoilage more likely.
being used in many recipes. You can grind your own or can ground meat from butcher-
Can meat as quickly as you can after it is ground; ground ing or purchasing an animal. Yield: 2 quarts per 3 pounds meat
Canned Ground Meat

What You Will Need
Meat, 3 pounds for every 2 quarts

Meat grinder
Salt
Spices (optional)
Tomato juice or beef broth, about 1 cup
per quart jar.
2 clean, hot quart jars and lids per 3
pounds meat • Put meat through meat • Place meat loosely in jars;
grinder. Mix in spices, if don’t press or pack down.
Pressure canner desired. Do not use sage. Add a small amount of boil-
ing juice or broth to 1 inch
• Place meat in a frying pan from rim.
or saucepan and brown.
Drain off excess fat. In a • Remove bubbles, wipe rims,
separate pan, bring juice or place lids, and process.
beef broth to a boil.
148

yellow light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ It’s tempting to add seasonings to ground meats while
in Feet 4,000 6,000 canning to make them more recipe ready. However, many
Dial 11 12 13 14 spices intensify during canning or develop off flavors. Sage
Gauge pounds pounds pounds pounds becomes bitter when exposed to processing heat, for
Altitude 0-1,000 1,001+ example. Salt, red and black pepper, and garlic are usually
in Feet safe to add. Add other spices when you are ready to use the
Weight 10 15 meat. If you use commercially canned broth, remember it’s
Gauge pounds pounds already salty, so adjust your added salt.
Grinding the Meat Browning the Meat
Meat & Broth

• If you hunt or raise your • Cut the meat in chunks that • Place meat in a frying pan • Drain off excess grease by
own meat, you may want are the right size for your and brown until no pink placing browned meat in a
a meat grinder. There are grinder, and use something color remains. colander and letting grease
hand- crank and electric besides your fingers to drip out. Stir occasionally.
models. push the meat through the • Cook meat in small batches
grinder. so it all browns without • Meat can also be put in a
• Make sure everything is burning. Remove any colander and gently rinsed
very clean and the meat • You may want to run the scorched or overcooked with warm water to remove
is good quality and fresh meat through the grinder a pieces. even more grease (this will
before grinding. second time to mix meats remove some seasoning,
or blend spices. too).
149

canned Mincemeat Filling
Use this in savory pies or as an unusual stuffing for poultry
Mincemeat is a mixture of meat—sometimes many kinds Older mincemeat recipes often used suet, a hard animal fat.
of meat—fruits, vegetables, and nuts. There are dozens of But for healthier arteries, this recipe does not. Older recipes
variations; each culture seems to have its own preferences also used lots of spices to disguise less-than-fresh meat that
for mincemeat. was frequently used in these mixes. For food safety, use only
Mincemeat is baked into pies and pastries and used to fresh quality meats in your mincemeat, although spices can
stuff other meats. It’s commonly served at holidays or special be used to disguise strongly flavored meats. This recipe can
occasions. also be made and frozen. Yield: 7 quarts
Canned Mincemeat Filling

What You Will Need

2 pounds seedless raisins
1 pound dried apricots
3 cups walnuts
Food processor
5 pounds ground meat
2 quarts apple cider, divided
20 cups peeled, cored, and chopped firm
apples
• Put raisins, apricots, and reduce heat when sugar is
5 cups white sugar
walnuts in the food proces- dissolved.
2 tablespoons salt sor; chop coarsely.
2 tablespoons cinnamon • Add remaining ingredients
• In a large pot, combine and simmer until thick, stir-
2 teaspoons ground cloves
meat and 2 cups cider; ring often, about 1 hour.
2 teaspoons nutmeg cover and cook until meat is
7 clean, hot quart jars with lids no longer pink. Add apples • Fill jars with hot filling to
and remaining cider. Bring 1 inch from rim. Remove
Pressure canner to a boil, stir in sugar, and bubbles, wipe rims, top
with lids, and process.
150

Pressure Canner Processing of Quarts for 90 minutes • • • • RECIPE VARIATION • • • •
Altitude 0-2,000 2,001- 4,001- 6,001+ If you prefer really old-fashioned mincemeat, up to 2
Processing
in Feet 4,000 6,000 pounds chopped suet can be added to this recipe. Suet
Dial 11 12 13 14 is dense fat, generally from beef. Ask a butcher for suet
and make sure you let him know it’s for human use.
Altitude 0-1,000 1,001+ You can also substitute pears or green tomatoes for the
in Feet
apples; prunes, currants, cherries, or cranberries for rai-
Weight 10 15
Gauge pounds pounds sins or apricots; and other nuts for walnuts.
Chopping Ingredients Thickening the Filling
Meat & Broth

• If you have a food processor • Put nuts in a plastic bag • Cook the meat in 2 cups of • Reduce heat to simmering
or chopper, process each and pound with a mallet or the cider until it is no longer as you add the other fruits
fruit and nut separately for rolling pin to break. pink. Then add the apples, and nuts. Don’t cover the
best results. Then combine remaining cider, and sugar. pot.
and mix well. • Make sure the fibrous part
of the apple center and • The sugar and pectin in • Stir frequently to keep the
• If no food processor is avail- seeds are removed before the apples are the thicken- mixture from scorching as it
able, chop dried fruits on a chopping. ers for the filling. Boil the thickens. When the mince-
cutting board with a sharp mixture only until the sugar meat mounds on a spoon,
knife. dissolves. it is done.
151

canned Fish
Canned fish is similar to commercially canned tuna
If someone in your household caught more fish than you can Fish for canning should have been bled and cleaned imme-
eat, and the freezer is full, can the abundance! It is not recom- diately and kept chilled until ready to can. If fish cannot be
mended that you can small freshwater pan fish, like bluegills, canned the same day it is caught, it should be frozen. Fish
whitefish, or smelt. But larger fatty fish, such as salmon, hali- can be thawed and then canned. Yield: About 1 pint per 2
but, mackerel, trout, and steelhead, can reasonably well. pounds fish
Tuna is hard for homeowners to can; it needs precooking to
remove some strong oils, and dark and light meat has to be
separated, so it is not recommended in this book.
Canned Fish
What You Will Need
Whole chilled fresh fish (2 pounds yields

about 1 pint jar)
2 cups lemon juice
Salt (optional)
1 clean, hot pint jar and lid for every 2
pounds whole fish
Pressure canner
• Clean fish and remove • Add 1 teaspoon of salt to
head, tail, and fins. Rinse each jar, if using; pack fish
well. Skin and bones may chunks in jar with skin side
be left. (Remove skin out. Do not add fluid. Leave
and bones from halibut, 1 inch space to rim.
however.)
• Wipe rims, top with lids,
• Split fish and slice into and process.
chunks about 31⁄2 inches
long. Toss fish in lemon
juice; drain.
152

yellow light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ When salmon and some other ocean fish are canned, stru-
in Feet 4,000 6,000 vite crystals occasionally form. These are composed of mag-
Dial 11 12 13 14 nesium ammonium phosphate the fish has absorbed from
Gauge pounds pounds pounds pounds ocean water. These crystals look like glass but are easy to
Altitude 0-1,000 1,001+ crush and dissolve in acids, such as a little heated vinegar
in Feet or the acid in your stomach. They are harmless and safe if
Weight 10 15 eaten. The lemon juice in the recipe may help you avoid
Gauge pounds pounds them.
Cutting Up the Fish Packing the Jars
Meat & Broth

• You can leave some bones • If you want to minimize • Pack chunks of fish tightly • Add 1 teaspoon of salt
in canned fish, as the bones bones, slide a sharp knife into the jars. For a nice look, to each jar, if desired. For
soften during the long between the ribs and meat pack the pieces with skin halibut you can add 2 tea-
processing and become and cut off chunks. Use the side out. spoons of olive oil to keep it
harmless. tail to hold the fish. more moist.
• The jars will be easier to
• If you don’t mind small soft • Cut the skin off, if desired. clean if the skin side is • Don’t add any fluid to these
bones, just cut the cleaned For safety, use a filleting turned in or the fish is jars. Make sure 1 inch of
fish in pieces. glove and sharp knife and skinned. space is left to the rim.
cut away from your body.
153

Canned broth or stock
Broth or stock is a kitchen staple, and you can easily make your own
Broth is invaluable in the kitchen. It’s used as the base for Making your own broth allows you to adjust the seasonings
soups and stews, for gravy, and for cooking meat to keep it and salt in the broth. It’s economical, too; you are turning
moist. Using broth instead of water in cooking is a little touch waste into something valuable. After opening jars of broth,
that makes a good cook shine. You can buy broth, of course, freeze the excess or refrigerate and use within three to four
but if you are canning meat, you often have bones and scrap days.
meat that will make excellent broth. You might want to make This recipe explains how to make the broth as well as can it.
broth first, to can the meat in it. Yield: Roughly half the water added to the pot
Canned Broth or Stock

What You Will Need
Fresh meat scraps and bones with meat

attached
Bone saw or heavy duty knife
Canning salt
Seasonings (optional; see ideas in sidebar)
Clean, hot quart jars with lids
Pressure canner
• Break up or saw large hours. Remove bones from
bones. Place bones and pot and scrape off any meat
meat in a large pot. into pot. Refrigerate broth 2
hours; skim off fat; discard.
• Add water to cover bones.
Add salt to taste, about • Bring broth back to boiling.
1 teaspoon per quart of You can strain broth or
water. Add seasonings, if leave small meat pieces
desired. (See Green Light) in it. Pour into jars; leave 1
inch to rim. Wipe rims, top
• Simmer, covered, for 3 to 4 with lids, and process.
154

GREEN light
Processing Altitude 0-2,000 2,001- 4,001- 6,001+ Adjust the salt in the broth to your taste or leave it out
in Feet 4,000 6,000 altogether. Black or red pepper, powdered onion, and
Dial 11 12 13 14 garlic are good seasonings for most broth. Don’t add
Gauge pounds pounds pounds pounds whole spices directly to the broth; instead use a spice bag
Altitude 0-1,000 1,001+ or ball when cooking. Celery seed, celery leaf, or parsley
in Feet and minced rosemary are excellent for chicken broth.
Weight 10 15 Don’t add sage—it turns bitter.
Gauge pounds pounds
Breaking Up the Bones Cooking the Broth
Meat & Broth

• Bones are cut or broken to • Knuckle cartilage, necks • Broth should cook long and • Pour the broth into a con-
expose marrow, which fla- and tails, rib bones, lower slow to intensify the flavors. tainer and chill for several
vors the stock, and to make leg pieces, and odd meat Stir the broth occasionally hours. Chilling may make
them fit into the pot. scraps are good for broth. and break up any large the broth jelly-like. Skim off
Don’t use organs for broth. meat pieces. the fat layer that forms on
• Large bones may need to top and discard.
be sawed with a butcher’s • Bones and scrap meat • After 3 to 4 hours of slow
saw. A hacksaw with a clean should be kept refrigerated cooking, remove bones and • Break up large pieces of
blade could be used at or frozen until used. scrape any meat pieces off meat and reheat broth to
home. them into the pot. boiling before canning.
155

Strawberries & other berries
Freeze that local harvest for berries you can enjoy all winter long
Freezing is one of the simplest and best ways to preserve frozen berries into jams and preserves even in the dead of
fresh berries. Starting with spring strawberries and working winter, when the hot stove is welcomed.
your way through fall raspberries gives you a long season Select berries at the peak of ripeness for freezing. Never
of preserving berries. The good news is that you can freeze freeze moldy or rotting berries.
even a small amount of fruit at a time.
Frozen berries are somewhat softer than fresh when
thawed for use, but some whole berries can still be used for
garnishes. They are excellent for cooking, and you can turn
Strawberries and Other Berries
What You Will Need
Fresh, ripe berries

Cookie sheets
Freezer bags or containers
• Wash strawberries and • When berries are frozen

all other berries, except (after about an hour),
blueberries. Do not wash remove and pack into bags
blueberries before freezing. or containers.
They develop tough skins if
washed first. Hull or remove • Label and date bags and
stems. store in freezer. Wash blue-
berries before use.
• Spread berries in a single
layer on a cookie sheet.
Place in freezer.
156

yellow light
Can locally grown, seasonal produce for the best
flavor. Don’t count on farmers’ markets to always Never wash or clean berries, including strawberries, until
just before you use them. It causes them to mold and rot
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sell local produce; some vendors bring in produce
from other places. If you don’t know what’s in quickly. Store berries in the vegetable crisper compartment
season in your area, ask your county Cooperative of the refrigerator, unwashed, until ready to use. Unfortu-
Extension office. Stores are now required to post nately some vendors wash produce before displaying it; if
the country of origin, but not the state, above all that’s the case, plan on using it immediately when you get
produce. home. After washing and cleaning, drain and air-dry the
berries before freezing.
Tray Freezing Don’t Forget to Label
Freezing Fruit
• Tray freezing keeps each • It only takes an hour or so • You can probably tell straw- • If you add tray-frozen ber-
berry frozen separately and in most freezers for berries berries from blueberries in ries to a container over a
allows you to pack them in to freeze on a tray. You a clear container, but label period of time, label with
a container prefrozen. then combine them to save anyway. the beginning date.
room.
• Unless they thaw a little • The label tells you what • Label containers with the
and refreeze in a clump, this • Wash and clean all berries berries were frozen when amount of frozen produce,
will allow you to remove (except blueberries) first. and allows you to use the such as 2 cups. This makes
some of the contents and Clean blueberries before oldest first. Frozen fruits using them easy, and you
keep the rest frozen. using them. keep up to 1 year. won’t defrost more than
you need.
157

sugar-packed Cherries
Sugar draws out the juice and makes a delightful frozen product
As in canning, there are methods of freezing that work bet- Both sweet and tart cherries can be frozen. Pick fully rip-
ter with certain fruits. Cherries look and taste best thawed ened cherries that are free of mold or rot for freezing.
when they have been frozen in sugar. The shape and texture Frozen cherries can be used later to make wonderful des-
remain closer to fresh cherries. If tart cherries are frozen in serts and sauces for meats, or they can even be thawed and
sugar, they will need less sugar when used in recipes later. turned into jelly or pie filling.
This method is simple and quick. The sugar is added dry but
brings out the juice in the cherries and becomes syrup. Do
not use artificial sweeteners.
Sugar-Packed Cherries
What You Will Need
21⁄2 pounds tart cherries for every quart

(2 pints) you want to freeze
Cherry pitter (optional but nice)
2 cups white sugar for every quart
prepared cherries
• Wash cherries; discard • Pack cherries into bags or

unripe, damaged, or moldy containers. Don’t worry if
fruit. Remove pits with a some of the sugar is still in
cherry pitter or cut cherries granular form.
in half and discard pits.
• Label and date containers
• In a large bowl toss each or bags and freeze. Use
quart of pitted cherries with within 1 year.
2 cups of sugar. Let stand
20 minutes.
158

• • • • bonus RECIPE • • • • Sweet cherries are good for eating fresh, while
Easy Cherry Tarts: Cut circles from prepared pie crust tart cherries are good for cooking and making
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and place in greased tart pans or muffin pans. Push dough juice. Cherries have more disease-fighting antioxi-
firmly into pans and along sides. Bake at 350°F until lightly dants than any other fruit. Although adding sugar
browned, about 10 minutes. Bring 4 cups of frozen cher- to them may cancel their weight-loss benefits,
ries, 1⁄2 cup sugar, and 3 tablespoons of minute tapioca to cherries have anthocyanins, which relieve inflam-
a slow boil: cook 5 minutes. Let cool; fill tart shells and top mation and pain, and melatonin, which helps
with whipped cream. Yield: about 40, 3 inch tarts regulate sleep and mood.
Preparing the Cherries Adding Sugar
Freezing Fruit
• Cherries can be frozen with • To read about how to hand • Cleaned cherries are simply • During the standing time
the pits, but most people pit cherries, see Cherries in mixed with white sugar, you should find that most
prefer to start recipes with Syrup, page 42. 1quart of cherries to 2 cups of the sugar has dissolved
pitted fruit. of sugar. into syrup. Cover containers
• If it doesn’t matter that the to keep out insects.
• There are hand and electric cherries look whole, you • Use a spoon to gently toss
cherry pitters. Cherry- can simply pull the cherry the cherries in the sugar. • Pack the cherries and syrup
pitting machines make for apart and pick out the pit. Don’t try to crush them. into freezer containers. This
much faster cleanup. will freeze into a solid mass,
so pack in amounts conve-
nient for use at one time.
159

Peach Puree
Smooth, sweet, and full of sunshine, peach puree is great for baking
or sauces
This recipe takes some precooking, but the wonderful sweet Peaches are short-season fruits, and when they are abun-
puree is worth it. A puree is fruit that has been softened and dant in your area, stockpile as many as you can. Look for ripe
then blended into a smooth paste. but firm peaches that are fully colored. Place them on your
Puree is the beginning of many good recipes, including countertop and cover them with a dish towel for a couple of
sauces, peach nectar, pastries, and baked goods. Babies love days. This will finish the ripening and bring out the sweetness
peach puree for dessert. of the fruit. Never refrigerate peaches. Yield: 6 pints
Peach Puree
What You Will Need
4 pounds ripe peaches

1
⁄2 cup lemon juice or 1⁄2 teaspoon
ascorbic acid crystals
Blender or food processor
3 quart-size or 6 pint-size freezer bags
or containers
• Wash peaches. Dip in boil- • Add peaches to pot. Cook,
ing water and then in cold stirring constantly, 4 min-
water. Slip off skins. Pit and utes; drain. Puree peaches
chop. in blender or processor.
• Bring 2 cups water to a • Pour puree into bags or

boil; add sugar and stir to containers. Containers with
dissolve. Add lemon juice or rigid walls need 1⁄2-inch
ascorbic acid. headspace for pints, 1 inch
for quarts, for expansion.
Date, label, and freeze.
160

• • • • RECIPE VARIATION • • • • GREEN light
Freeze puree in Popsicle molds for the best fruit treat
Apricots, nectarines, and plums are also easily turned
anywhere. Thaw and pour over ice cream or blend into
into puree. Purees can also be made of strawberries,
homemade ice cream. Take your favorite banana nut
blackberries, and raspberries. Fruits can also be com-
bread recipe and substitute puree for the bananas. Bake a
bined and pureed. A wonderful mixture is peaches and
yellow cake, pour warm peach puree on it, and let it soak
raspberries, which are often ripe at the same time. Plums
(or use chocolate cake and raspberry puree). Top with
and blackberries are also quite yummy. The puree can
whipped cream. Use puree to baste meat.
be left as just fruit, or seasonings can be blended in.
Removing Peach Skins Softening Peaches
Freezing Fruit
• Peaches are hard to peel • After 60 seconds in hot • Don’t overcook the or food processor, use a
unless you blanch them. water plunge the peach peaches, or some of the potato masher and a wire
Get a pot of water boiling in cold water for about 60 nutrients and flavor will be whisk to blend the peaches
and set a pot of cold water seconds. lost. Make sure they don’t smooth, or push peaches
near by. stick to the pan. through a strainer.
• You may need to cut
• Dip peaches in the hot around the stem area just a • Drain excess fluid off • The puree will be lightly
water on a slotted spoon bit, but the skin should now through a strainer or sweetened from the sugar
or skewer them with a long slip off easily. colander. and kept from darkening by
handled fork to dip. the lemon juice or ascorbic
• If you don’t have a blender acid.
161

Sliced apples in syrup
Freezing apples in syrup with ascorbic acid minimizes browning
and loss of nutrients
You probably know that apples will brown when exposed results. They should be fully ripe and free of disease or rotted
to air, but did you know they even brown when frozen? Cut areas.
apples also quickly lose nutrients. Because of this, it’s impor- Thawed apple slices will be softer than fresh apples but still
tant to freeze apples in syrup. tasty and full of vitamins. Already peeled and sliced, they are
Choose firm cooking-type apples for freezing, such as a shortcut to fabulous desserts. Use them to make pie fillings,
Granny Smith, McIntosh, Gala, Rome, or Jonathan, for best apple cake, and fruit salad. Yield: About 5 quarts
Sliced Apples in Syrup

What You Will Need
4 cups water
21⁄2 teaspoons ascorbic acid crystals
6 pounds fresh apples
5 quart-size containers (best) or freezer
bags
• Bring water to a boil; add • Wash, peel, core, and slice

sugar and let it dissolve. each apple directly into
Allow syrup to cool. containers or bags; press
slices down into syrup.
• Put 3⁄4 cup cool syrup in
each container and stir in 1⁄2 • Pour about 1⁄4 cup syrup
teaspoon ascorbic acid per on top of apples to cover.
container. Leave 1-inch space at top of
rigid containers. Freeze.
162

• • • • bonus RECIPE • • • • Each cell of a fruit or vegetable contains water.
Apple Crisp: Here’s a delicious, easy dessert. In a When that water freezes, it expands and bursts the
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greased shallow baking dish, arrange 4 cups thawed cell wall. This changes the texture of frozen produce,
apple slices to cover the bottom. In a bowl combine making it softer when thawed. If you don’t plan to
1 cup rolled oats, 1⁄3 cup flour, 1⁄2 cup brown sugar, 1 cook your frozen items when defrosted, serve them
teaspoon cinnamon, and 1⁄2 teaspoon salt. Add 1⁄3 cup only partially thawed for best appearance. Foods
melted butter and blend until crumbly. Sprinkle crumbs that are mostly water, like tomatoes and spinach,
over apples. Bake at 350°F for 30 minutes. Yield: 6 servings and are not good candidates for freezing.
Preparing the Apples Keep Apples under Syrup
Freezing Fruit
• An apple corer and slicer • If you don’t have a slicer, • To keep them from darken- as you fill to maximize cov-
is an inexpensive tool that core the apple with a paring ing and losing nutrients, erage and pack them full.
makes working with apples knife and then slice. apples must be kept under After the bags are frozen,
easy. the syrup. they can lay flat.
• Work with each apple next
• Place the tool over the to a container that you have • As you fill the contain- • If using rigid containers,
peeled apple and simply placed some syrup in and ers with apple slices, add crumble up some waxed
press down to make nice drop in the slices so they cool syrup to keep them or parchment paper and
slices. It works like a cookie are covered immediately. covered. place it between the lid
cutter. and contents to keep slices
• Stand freezer bags upright under syrup.
163

Melon balls & Grapes
An excellent, low-calorie dessert you can enjoy all year-round
This combination of fruit, which is generally ripe at the same Use fully ripe, sweet, juicy melons and ripe grapes for freez-
time, gives you a head start on a low-calorie fruit salad. Since ing. Don’t cut the melons until you are ready to freeze them.
melons and grapes don’t hold fresh for long, it gives you a Yield: About 5 quarts
way to preserve a seasonal bounty and enjoy it anytime.
Both of these fruits hold their shape and flavor best when
frozen in syrup. Any kind of melon or grape can be used. If
buying the fruit, try to think about the colors and how they
will look in a mix.
Melon Balls and Grapes
What You Will Need

4 cups water
1 small watermelon
1 medium cantaloupe
1 medium honeydew melon
Mellon baller
10 pounds grapes, half red, half green • Bring sugar and water to a • Wash grapes; if grapes are
(seedless are best) boil; stir to dissolve sugar. not seedless, cut in half, and
Plastic food wrap Cool to room temperature. remove seeds.
3 sheets clean, white stiff paper • Scrub outside of melons, • Pour about 1⁄2 cup syrup
5 quart-size or 10 pint-size containers cut open, remove seeds, in each container. Divide
(rigid containers work best) and make into melon balls melon balls and grapes
using a melon baller. among containers, pressing
into syrup. Cover with more
syrup to 1 inch from top.
Weigh down fruit. Freeze.
164

RED light GREEN light
It’s often assumed that because melons have thick rinds Watermelon, cantaloupe (muskmelon), and honeydew
the flesh is protected from contamination. It is, but only are the common melons grown in gardens and found at
until you cut it. Then it is very easy to contaminate the stores. But there are some wonderful, uniquely flavored
flesh with a dirty melon exterior. Melons often rest on soil. melons that are little known. Try Ananas, Casaba, Canary,
It’s common to see dirty melons even in store displays. Charentais, Crenshaw, Christmas, or Galia melons. Seek
Scrub the outsides of melons, especially rough-skinned them out in ethnic markets. Watermelon comes in red
ones, thoroughly and dry them before cutting them flesh but also orange, yellow, and white. Do you want
open. mundane fruit salad—or something exotic?
Making the Balls Weighing Down the Fruit
Freezing Fruit
• Melons can be cut into • Cut the melon and remove • Fruit often floats up out • To keep fruit under the
chunks, but balls look bet- seeds. Stick the baller in the of the syrup and must be syrup, fill to 1 inch from rim,
ter. Make balls 1⁄2 to 1 inch in melon flesh. Rotate the tool weighed down until frozen then put a piece of plastic
diameter for freezing. 360° in a smooth, continu- to preserve color, texture, wrap or parchment paper
ous movement. and nutrients. on top of the fruit.
• A melon baller looks like a
deep round spoon. There’s • Deposit balls right into • In rigid containers some • Crumble a piece of parch-
a hole in the bottom to let syrup. Be careful not to space must be left at the ment or other stiff, clean
juices out. get into the white area top for expansion of the paper and place between
between the rind and flesh. food. the flat piece of paper and
lid.
165

Tropical fruit blend
If you are lucky enough to have an abundance of citrus fruit, try
this blend
Those who live in warmer climates, or who have relatives who grown. But pineapple adds a lot to this recipe, so it is included.
do, may experience times when tropical fruits are abundant. Oranges and tangerines taste better when combined with
Even in colder areas there may be times when tropical fruits grapefruit. Seeking out red grapefruit or blood oranges will
are a good bargain. You can take that abundance and freeze give you a colorful blend.
it for times when fresh fruit may not be so readily available. Freezer-safe glass containers are best to use with citrus
Unless you live in Hawaii, pineapple is probably not locally mixes. Yield: About 4 quarts
Tropical Fruit Blend

What You Will Need
16-24 oranges, grapefruit, or tangerines

2 whole lemons or limes
2 pounds red grapes
2 ripe pineapples
6 cups pineapple or orange juice,
sweetened or unsweetened
4 quart-size or 8 pint-size containers
(freezer-safe glass containers work best • Wash and peel oranges, into 1-inch chunks.
with citrus) tangerines, or grapefruit.
Divide into sections and • Fill containers halfway
remove all white mem- using a mixture of fruit.
brane. Remove seeds. Slice Place slices of lemon or lime
large grapefruit in half. against jar sides, divided
among jars.
• Wash lemons or limes. Do
not peel. Slice into thin • Continue filling with fruit.
rounds. Wash grapes. Peel Pour juice over fruit to 1
and core pineapple and cut inch from top. Freeze.
166

• • • • RECIPE VARIATION • • • • Hawaiian Cayenne pineapples (Dole, Del Monte),
The lemon and lime used in this recipe are basically the most common market type, are available from
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decorative and can be omitted. The grapes can be late February through July. Pineapples from other
exchanged for sliced strawberries or cherries. You places trickle in all year. Look for leaves that are
can use kiwi fruit, star fruit, and papaya, and you can green and firm, not wilted and yellow. The base
add peeled chopped mangos. Guava, white grape, or of the pineapple should show yellow or red. The
pomegranate juice can be used instead of pineapple flesh should yield a bit to the touch. Smell it; if the
juice, but pomegranate will stain the fruit pieces. pineapple smell is sweet and strong, it’s ripe.
Remove White Membrane Preparing the Pineapple
Freezing Fruit
• For fruit salad mixes you • Then make a cut across the • Some stores will peel and • Cut the pineapple in quar-
want to remove the tough fleshy upper side, following core a pineapple, or you can ters. The lighter-colored
membrane around each the curve of the section. purchase inexpensive tools hard fibrous core should be
citrus section. to do it yourself. visible on one edge of each
• Grasp the membrane at the quarter.
• Peel and section the fruit. bottom of the section and • Otherwise, use a sharp knife
Using a sharp thin-bladed pull it off. Discard seeds and to cut off the top and a base • Stand the quarter up and
knife, make a cut on the membrane. Large grape- slice. Slice off the peel. Use slice downward between
bottom of the section fruit sections can be cut in the knife tip to dig out any the core and the flesh. Chop
through both sides of the half. embedded eyes. pineapple in pieces.
membrane.
167

Corn on the cob
Have scrumptious, locally grown corn on the cob all year-round
Frozen corn on the cob can never match the taste of home- to keep up with a bountiful home harvest.
grown corn picked and cooked within minutes of being Corn must be blanched and quickly cooled before freezing.
picked. But properly done, frozen corn on the cob will give Quick cooling is the key to keeping frozen corn from having
you some summer eating deep in the winter. a green or “cob” taste. Steam or boil corn for 3 to 5 minutes
Use only fresh, tender corn for freezing. Don’t use corn that before eating.
has sat around in a store for several days or corn that has
matured to the doughy stage. Grow the corn or buy it locally,
picked the same day. You can freeze just a few ears at a time
Corn on the Cob
What You Will Need
Fresh corn in husks

Boiling water in large pot
Ice water in large pot
Freezer containers or bags
• Husk corn and remove silk. up). Do not overcook.

Cut ears to fit your contain-
ers. Remove undeveloped • With tongs, place ears in
tips and bad spots. ice water for as long as you
boiled them. Add ice as
• Place corn in boiling water. needed.
Boil 7 minutes for small ears
(11⁄4-inch diameter), 9 min- • Drain corn, pat dry with
utes for medium (11⁄2-inch paper towels, and pack into
diameter), and 11 minutes containers. Freeze.
for large (13⁄4- inch diameter
168

• • • • RECIPE VARIATION • • • • Corn is native to the Americas, and Native Ameri-
To freeze whole kernel corn, follow the directions below cans were already growing several varieties when
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but after cooling, cut the kernels off the cob about 3⁄4 of the country was “discovered.” Fresh eating corn
their depth on the cob. To freeze creamed corn, after used to be called green corn, because it was sim-
cooling corn cut the kernels off at 1⁄2 of their length on ply field corn that was picked when immature.
the cob and then scrape the cobs with the back of a Now there are many special sweet corns grown
knife or spoon to dislodge the heart and juice. Package just for fresh eating. Choose corn varieties with
and freeze. small diameters for the best taste.
Blanching Time Varies Cool Down Is Important
• Blanching stops the action • The amount of time to • Cooling is as important as • After the cold dip, cobs can
of enzymes in corn and blanch varies by size. blanching. Corn that is not be dried and put on cookie
preserves flavor, color, and Overcooking or undercook- quickly cooled may have sheets in the freezer until
nutrients. ing will cause corn to taste a green or cob taste when you are ready to bag them.
funny. defrosted.
• If you are not good at esti- • Don’t leave the corn soak-
Freezing Vegetables
mating sizes, measure the • Start counting the blanch- • Use ice in your cold dip ing in the cold water too
diameter (distance across) ing time when the pot of and replenish as necessary. long. It may lose flavor and
of your ears at the widest water resumes boiling after Work with small quantities texture.
point. you’ve add the corn. of corn at a time.
169

Grated Zucchini
Want a nice loaf of zucchini bread this winter?
Even the brownest thumb can probably grow zucchini. And try those recipes in the winter, when a loaf of zucchini bread
unless you have a large family who really enjoys eating zuc- or a zucchini casserole won’t spark a protest from family
chini at every meal, just one or two zucchini plants will give members.
you plenty to eat and have you looking for ways to use the Zucchini comes in the familiar green color and long shape,
rest. but it also comes in yellow or white and in a round shape.
All kinds of recipes have been devised to deal with excess
zucchini. Most of them call for the zucchini to be grated or
chopped. Freezing some grated zucchini will allow you to
Grated Zucchini
What You Will Need
Young, tender zucchini, about 1 pound

per pint container
Grater or food processor
Metal colander
Boiling water
Ice water
Containers for freezing that seal tightly
(pint size is generally best), • Choose young, thin-skinned • Drain zucchini, measure
zucchini. Wash them thor- the amount, pack into
oughly. Grate zucchini into container, leave 1⁄4-inch
fine shreds using a hand space to top, and seal. Label
grater or food processor. container with amount and
date.
• Using enough zucchini to
fill one container at a time, • Sit containers in ice water
fill colander and dip into 10 minutes. Do not get
boiling water until translu- water inside. Wipe contain-
cent, less than 2 minutes. ers dry and freeze.
170

• • • • bonus RECIPE • • • • Zucchini is edible from almost the minute its
Zucchini Bread: Blend 3 eggs with 21⁄4 cups sugar. Mix flower gets pollinated. The tiny fruit is attached
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in 2 teaspoons vanilla and 1 cup oil. Blend in 1 teaspoon to the flower before it opens and only needs a
each salt, cinnamon, baking soda, and baking powder few days to develop to small eating size. Techni-
and 3 cups flour. Add 2 cups thawed, drained shred- cally zucchini can be eaten at any stage, but huge
ded zucchini, 1 cup crushed pineapple, 1 cup shredded overgrown zucchini get tough and tasteless. The
coconut, and 1⁄2 cup chopped pecans. Mix well. Bake in best zucchini is young and small in size, no bigger
greased loaf pan at 350°F for 1 hour. Yield: 1 loaf around than a 16-ounce soda bottle.
Preparing Zucchini Cooling the Containers
• Wash zucchini and cut in • The zucchini can also be • The zucchini must be • Immediately pack the hot
half or chunks. A food pro- chopped with a sharp knife. blanched to stop enzyme shreds into containers. The
cessor can coarsely chop or Pieces should be less than action that causes off fla- containers must imme-
shred zucchini. 1
⁄4-inch thick. vors and loss of nutrients. diately be placed into ice
water to stop the cooking.
• You can use a hand grater • A pint jar holds about 2 • Dip small amounts of zuc-
Freezing Vegetables
or a mandoline to make cups of shredded zucchini in a colander into boil- • Be careful not to get water
shreds. chini, which is the average ing water until it turns from into the containers. After 10
amount used in a recipe. white to nearly clear. minutes, dry containers and
move them to the freezer.
171

Basil pesto
Freezing pesto allows you to preserve herbs that otherwise don’t
freeze well
Many herbs grown fresh in gardens really don’t freeze well Choose fresh green basil meant for culinary use.
and may lose flavor if dried. Basil, cilantro, parsley, and mints Basil is often used in dishes with tomatoes and peppers.
are a few. You can, however, preserve these herbs in oil and It’s also a common ingredient in pasta recipes and vegeta-
then freeze them. ble soups. When fresh basil isn’t available, substitute a small
Basil is a tender annual plant that is easily grown in the amount of frozen basil pesto. Yield: About 12 cubes
garden. One well-grown plant will provide plenty of leaves.
Basil Pesto
What You Will Need
2 cups basil leaves, packed

1
⁄2 cup salted cashews
2 garlic cloves
Food processor
1
⁄4 teaspoon black pepper
1
⁄2 cup grated Parmesan cheese
1
⁄2 cup extra-virgin olive oil • Wash basil leaves and pat in short pulses. Do not
Ice-cube tray, metal or plastic, with dry. Remove thick stems. blend smooth, just mix well.
dividers Chop finely.
• Pour pesto into metal trays
Plastic wrap • Place nuts and garlic in lined with plastic wrap and
Gallon-size freezer bag processor, chop finely, add add dividers; or, pour into
pepper and cheese, and divided plastic trays. Freeze.
blend briefly. Once frozen, remove cubes
and wrap tightly in plastic
• Add basil and pour in oil in wrap; store in freezer bag in
a thin stream as you blend freezer.
172

Pesto is a sauce that probably originated in the
• • • • RECIPE VARIATION • • • •
Mediterranean region and is often part of Italian Asian Pesto: Heat 1 cup peanut oil until hot. Turn
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meals. It gets its name from the fact that originally off heat, add 1⁄2 cup peanuts, brown. Save oil. Chop
the nuts and basil were ground together with a nuts with 3⁄4 cup chopped green chiles, 1 tablespoon
mortar and pestle. Pesto is commonly made with chopped ginger, and 4 garlic cloves. Mince 11⁄2 cups
basil, but other herbs, such as parsley, can be used. basil, 1⁄4 cup mint, and 1⁄4 cup cilantro; add to nuts. Blend
Pine nuts are the traditional nut used with pesto, 1 teaspoon sugar, 11⁄2 teaspoons salt, and 3 tablespoons
but modern recipes often use other nuts. lemon juice. Add saved oil to nut mix, stirring constantly.
Blending with Care Freezing in Serving Sizes
• A blender is suggested for • If mixing by hand, add a • You could just pour the • After filling and smoothing
this recipe, but the mixture little oil at a time and mash pesto into a freezer con- the tray, put in the divider
can also be blended by the mix with a pestle or tainer and freeze. However, or score the pesto with a
hand. mallet instead of stirring it. it’s easier to use when knife once it is partially
frozen in serving sizes. frozen.
• Pour a small, thin stream • Pesto should not be
Freezing Vegetables
of oil into the basil as you blended until it is entirely • Use plastic wrap or parch- • After they freeze, the cubes
pulse (start and stop) the smooth; it should look a ment paper to line an can be placed in another
blender. little chunky, but the oil ice cube or other small container. Each ice cube
should be blended in. tray that has removable portion is about 2 table-
dividers. spoons of pesto.
173

Green Beans
Easy to grow, easy to freeze, easy to eat!
There is a recipe for canned green beans in this book, but Green beans for freezing should be small, fresh, and crisp.
many people prefer the taste of frozen green beans because Older, larger beans may become tough when frozen. Beans
they are a bit more crunchy. Frozen green beans need addi- can be cut, left whole, or “frenched” (sliced into small strips).
tional cooking before you can eat them. Cook them like you Freeze your beans in portion sizes that would normally feed
would fresh beans for a taste like fresh garden beans. your family. If needed, freeze small amounts as they become
Freezing allows you to preserve small amounts of green available on trays and then combine them into containers.
beans at a time, perhaps when the garden produces more
than you can eat at one meal.
Green Beans
What You Will Need
1 pound fresh green beans per pint

frozen (use tender young beans with
small seeds)
Water
Colander
Pint freezer bags or containers
• Wash beans. Trim off both • Place colander of beans

tips and cut or break beans into a pot of cold water.
into 3- to 4-inch pieces. Leave 5 minutes; drain.
• Bring a pot of water to • Pack beans into freezer

a boil. Fill colander with containers. Leave 1⁄2-inch
beans, lower into boiling headspace at the top of
water, and boil 3 minutes. rigid containers. Freeze.
174

• • • • bonus RECIPE • • • • Green beans have edible, tasty pods if they are
St Patrick’s Day Beans: Place 2 cups thawed green eaten when the seeds inside are still small. There
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beans in 2-quart-bowl. Microwave on High 5 to 7 min- are several shades of green, as well as purple, yel-
utes, or until tender. Rinse in cold water; drain. Chop 4 low, and mottled pods. Green beans are low in
green onions and 2 stalks celery into thin slices. Combine; calories and high in vitamins A, C, and K. They are
adding 1⁄2 cup minced fresh parsley. Add mixture to beans. a good source of fiber, potassium, folate, iron, and
In bowl, blend 2 tablespoons each olive oil and lime juice. magnesium. Green beans are also a good source
Pour over beans, sprinkle with sea salt. Yield: 2 cups of riboflavin.
Cleaning Beans Blanching Beans
• Store beans without wash- • Trim off both pointed tips • Blanching green beans • Cooling the beans quickly
ing them in the crisper bin of each bean. Then break or preserves their nutrients, produces the best-flavored
of the refrigerator. Wash cut beans into pieces. taste, and color. beans. Add ice to the water
them just before use. to keep it cool.
• If your beans are an older • Don’t overcook the beans
• Pick over the beans and type with a “string” (fiber) in the boiling water. Start • Drain the beans and spread
Freezing Vegetables
discard ones that are limp along the pod seam, pull timing as soon as the water them out on a tray so they
or brown or have seeds that that string off with your returns to a boil after you’ve can air-dry briefly before
are too large. fingers. added the beans. you package them. This will
keep them from freezing
together in a clump.
175

Broccoli
Let the kids help freeze broccoli, and maybe they will eat it
Some kids do like broccoli. But if yours don’t, you may get Eat the older, larger stalks fresh and save the young, small
them to eat it if they help you prepare and freeze it. Freez- florets for freezing. Freeze them soon after picking or bring-
ing is friendlier to little ones than canning, although an adult ing home from the store for best results.
should always handle the blanching process. Your frozen broccoli will be suitable for any cooked broccoli
Broccoli is another crop that people often plant more of recipe, but it will be a little soft to serve raw.
than they can eat fresh, so freezing the excess is a smart
move.
Broccoli
What You Will Need
11⁄2 pounds fresh broccoli for every pint

you freeze
⁄2 cup salt
1
Water
Colander or strainer
Pint-size freezer bags or containers
• Wash broccoli and trim off • Place broccoli in colander

heavy stems. Break florets or strainer and lower into
off and split in half to make boiling water for 3 minutes.
pieces no more than 11⁄2 Remove and place in cold
inches thick. water for 5 minutes; drain.
• Place salt and 1 gallon cold • Pack broccoli into bags or

water in a large pot. Add containers, filling to the top.
broccoli, leave 10 minutes, Freeze.
and drain.
176

• • • • bonus RECIPE • • • • • • • • RECIPE VARIATION • • • •
Kids’ Broccoli Soup: Place 3 cups thawed and drained Brussels sprouts, cauliflower, and asparagus can also be
broccoli, 1 8-ounce jar Cheez Whiz, 1 can condensed frozen. Sort brussels sprouts into small, medium, and
cream of celery soup, 2 cups light cream or half-and- large heads. Blanch small heads 3 minutes, medium 4,
half, 1⁄4 teaspoon salt, and 1⁄4 teaspoon white pepper in and large 5. Break cauliflower into pieces, about 1 inch
a slow cooker. You can also add 1 onion, thinly sliced, if across. Blanch with 4 teaspoons salt per gallon of water
the kids like onions. Cook about 3 hours, until broccoli for 3 minutes. Trim scales and tough stems off aspara-
is soft. Blend until smooth. Yield: About 6 1-cup servings gus, blanch 3 minutes. Freeze as below.
Insect Soak Totally Fill Containers
• Trim off any tough stems • Drain and rinse florets well. • Drain cooled broccoli and • Don’t use containers larger
or discolored florets. Break Blanch in a colander or allow to air-dry for a few than 1⁄2 gallon for original
broccoli into small pieces. strainer to preserve color minutes. Dry florets are freezing of food. Interior
and nutrients. less likely to freeze in large pieces may not freeze fast
• Broccoli florets often clumps. enough for quality taste.
contain hidden insects. To • Cool broccoli quickly for
Freezing Vegetables
dislodge them, soak florets best taste. Add ice to the • Florets do not expand when • Smaller packages can be
in solution of 1⁄2 cup salt to cooling water and replenish frozen, so pack bags or con- combined into larger bags
1 gallon cold water for 10 as needed. tainers as full as possible. after they are frozen.
minutes.
177

Homemade French Fries
Quick and easy fries when you want them
White or Irish potatoes do not freeze well in most forms, but them well. If you make your own fries from fresh potatoes,
you can freeze partially cooked fries so they are quick and make extra each time and freeze them.
convenient to finish cooking later. Potatoes that have been stored for at least 30 days make
If you grow lots of potatoes or can purchase them cheaply, better fried potatoes. These potatoes can finish cooking in
freezing your own fries will save you money over buying the oven before eating. Yield: 1 quart bag frozen fries per 3
them in the store. pounds fresh potatoes.
There is time invested in peeling the spuds, but you can
skip that part if you use thin-skinned potatoes and clean
Homemade French Fries
What You Will Need
3 pounds medium potatoes for every

quart-size bag of fries (potatoes should
be firm and have been stored at least 30
days)
5-6 cups vegetable oil
Deep fryer or large pot with metal
strainer
Paper towels
• Scrub potatoes thoroughly. • Heat oil to 360°F; add pota-
Cookie sheets
Remove sprouts, green toes in batches in fry basket
Freezer containers areas, or soft spots. Peel if or strainer. Fry until tender,
desired. but not brown, about 5
minutes. Drain on towels.
• Cut potatoes into desired
shapes no more than • Spread potatoes on cookie
3
⁄8-inch thick. Rinse in cold sheets and freeze. When
water and pat dry with firmly frozen, after about an
paper towels. hour, pack into freezer bags
and return to freezer.
178

Potatoes, especially fried ones, may not be low-
calorie foods, but they do contain some good Seasoned Fries: Spread cut potatoes in a single layer
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things. Potatoes are a good source of vitamin C, on a cookie sheet. Spray them well with cooking spray.
B6, potassium, and manganese. If you eat the skin, Flip and spray other side. Put potatoes in a large bag
they are a good source of fiber. Any potato can be with your choice of seasonings, such as seasoned salt,
fried, but russet potatoes (Idaho) are best because garlic powder, black or red pepper, onion powder, chili
they are low in moisture and high in starch and powder, lemon pepper, paprika, rosemary. Shake well
absorb less grease. to coat. Bake like regular fries.
Shaping Your Fries The Frying Process
• You can cut your fries • Leave the skin on to • Cut potatoes rinsed in cold • Preheat oil to 360°F.
in a number of ways: increase the fiber and nutri- water have less surface Potatoes should float and
straight and skinny, thick ent content of the potato. starch and fry better, but bubble at the sides when
and straight, wedges, make sure they are dry dropped in the oil. Don’t
crinkle cuts, waffles, or plain • Don’t cut too many pota- before putting in hot overcook. The fries should
rounds. toes at one time, as they grease. be barely golden.
Freezing Vegetables
will darken as they sit in
• Try to keep all the potatoes the air. • Use a basket to dip pota- • Bake frozen fries at 400°F
fried in one batch the same toes in hot oil. Don’t over- for about 20 minutes or
thickness so they cook load the fryer; fries should deep fry until deep golden
evenly. be in a single layer. before eating.
179

Freezing Meat & Dairy
Poultry
Frozen poultry allows you to quickly serve up a variety of
delicious meals
Whether you grow your own or purchase the specials at the before freezing. Freezing does not improve poultry that is old
grocery store, frozen poultry should be a staple in your home. and tough or spoiled.
Chicken cut in pieces defrosts and cooks quickly; deboned Package chicken according to the way your family likes to
chicken does so even faster. Recipes using chicken are innu- eat it. Turkey, goose, and duck are generally frozen whole.
merable and range from easy to gourmet. Chicken can be frozen whole, as a whole cut-up bird, or
All types of poultry should be cleaned, chilled, and fresh sorted into parts—breast, legs, and so on.
Poultry
What You Will Need
Fresh dressed and cleaned chicken or

other poultry
Freezer paper or food-grade bags
• Rinse poultry under cold • Use freezer paper or food-

running water. Rinse body grade plastic bags just large
cavity; remove giblets if enough to hold the whole
present. Dry with clean bird or pieces for one meal.
paper towels.
• Press air out of bags or
• Package the poultry whole, press paper firmly against
or cut it into the pieces you poultry, label and date, and
prefer. Sort pieces by type, freeze. Pieces are good for 9
such as breasts, or by what months, whole birds 1 year.
is wanted for one meal.
180

GREEN light
Rock Cornish game hens are simply very young
chickens of the same meat breeds that most com- Giblets consist of livers, kidneys, hearts, and sometimes
gizzards. Wash the giblets carefully; gizzards must be
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mercial chicken comes from. Chickens around 3
pounds are considered fryers, and over that are split and cleaned. Freeze giblets separately from other
considered roasters. Domestic turkeys, ducks, and meat, as they can give meat an off taste. Use liver within
geese are generally larger and fatter than wild 1 month of freezing and other giblets within 3 months.
ones. Soak wild game birds in salt water before Odd parts, like necks, tails, and wings, can be frozen sepa-
freezing to remove the “gamey” taste. rately if you usually cook them separately from meat.
They make excellent broth.
Cutting Up Poultry Deboning and Skinning
• Place the bird on a clean • Hold wings away from the • Use a sharp, thin-bladed • For breasts, slip the blade
surface. Use a sharp heavy body and cut through the knife for skinning and into the meat close to the
knife for cutting. shoulder joint. Cut through deboning. bone and cut away from
the ribs near the attach- you. Some meat generally
• To separate legs and thighs, ment to the spine and • Insert the tip of the knife remains on the ribs.
cut between the joints, remove the back. under loose skin with
through the cartilage. Pull sharp edge facing up. Slice • Slice the flesh on thighs
the thigh away from the • Breasts can be split down through skin and lift off down the length of the
body and cut through the the middle or left whole. meat. bone, fold meat back, and
hip joint. Clean cutting area with hot, remove bone. Other parts
soapy water. are hard to debone.
181

Ground Meats
The uses for ground meat are endless
Ground meat of various types is easily frozen and becomes Lean game meat such as venison benefits from the addi-
the basis for innumerable meals. If you raise your own ani- tion of a little fatty meat, such as fatty pork, to make the
mals or hunt, ground meat uses up pieces of meat that aren’t ground meat moist and flavorful. Don’t add too much fat. It
suitable for whole cuts. If you are a bargain shopper, freeze isn’t healthy and will shrink a lot in cooking.
ground meat when you come upon a good sale.
Always grind and freeze fresh, wholesome meat that has
been kept properly chilled. Freezing does not make bad
meat safe to eat.
Ground Meats
What You Will Need
Fresh chilled meat

Meat grinder
Freezer bags, freezer paper, or containers
Food scale
• Slice meat into strips that • Pack the meat into bags
will fit into the grinder and or containers with as little
are about 2 inches thick. airspace as possible or wrap
tightly in freezer paper.
• Adjust the blades to the
grind you prefer. Place meat • Weigh packages and label
in the grinder and grind; them with the meat type,
work in batches and keep weight, and date. Freeze.
meat chilled. Use frozen ground meat
within 3 months.
182

RED light GREEN light
Because ground meat has much more surface area and You can freeze ground meat in small packages of the
is often handled more than whole cuts, there is a better sizes you normally use in cooking; flat packages freeze
chance for bacterial contamination. Make sure that all and thaw faster than blocks. You can also make meat-
surfaces and equipment you use to make ground meat balls or meat patties. If you freeze meatballs on a tray and
are immaculately clean. Wash your hands frequently. bag after freezing, they won’t stick together and you can
Keep the meat below 40°F in storage and work with small remove small amounts from the bag. Place parchment
amounts. Freeze or use ground meat within 2 days. or butcher paper between patties to make them easy to
separate.
Home Grinding Meat Packing Ground Meat
• Before beginning, wash the • Grinding meat with a hand- • Exclude as much air as • Pack meat tightly into
meat grinder in hot, soapy cranked grinder can be possible from packages to containers or bags. Press
water and rinse. Wash all hard work. Plan on calling avoid freezer burn. Always bags flat and push out air.
counter surfaces as well. on help or work with small use freezer bags or paper, If using a vacuum method,
batches. never recycled or storage follow manufacturer’s
• Keep waiting meat covered. products. directions.
If you are grinding a lot of • You may need to grind
meat before packaging, some meat a second time. • For long-term storage • Butcher paper can be
keep the meat chilled. This can be a way to mix re-package store-wrapped wrapped tightly around
meats or mix in spices. ground meat. ground meat and taped.
Smooth and flatten.
183

Red meat cuts
A freezer full of meat, bought or raised, makes sense and saves cents
Even if you don’t raise your own animals or hunt, you can Whether you shoot it, buy it, or raise it, you won’t get as
purchase locally grown, humanely raised meat and freeze it. many pounds of meat as the animal’s hanging weight. There
This saves you money, and you get a superior product over are scraps, fat, and bones to deduct as waste. Your butcher or
store-packaged meat. Locally raised meat is generally sold in seller can give you an idea of how many pounds of meat your
halves or quarters. You pay so much per pound based on the animal should yield.
meat’s hanging weight, which means the animal has been If you purchase bulk meat, ask if there is an additional
cleaned. The meat costs the same per pound, whether it’s charge for the cutting and packaging. Getting ham, bacon,
steaks or hamburger. and sausage made generally costs extra.
Red Meat Cuts
What You Will Need
Fresh chilled meat of any type

Butcher paper or freezer bags
Food scales
• Decide if you want to freeze • Wrap the meat in butcher

individual or family servings paper or pack it into freezer
of meat. bags. Exclude as much air
as possible.
• Cut the meat into sizes you
prefer, or sort cut meat into • Weigh packages and mark
desired serving sizes. weight, type of meat,
and date on the package.
Freeze. Refer to Chapter
3 for frozen-meat storage
times.
184

yellow light MAKE IT EASY
If your meat is cut, packaged, and frozen at the butchers,
Freezer burn makes meat look dry and whitish. It may
you can fill your freezer without harming the motor. But if
affect flavor but the meat is safe to eat. Meat is also safe
you butcher your own meat or receive a large amount of
to eat if it thaws, but still feels cold. Thoroughly cook it
fresh meat, you may not be able to freeze it all at once. It’s
first. Meat that only partially thaws can be re-frozen,
generally safe to freeze only 2 to 3 pounds of food per cubic
although some quality is lost.
foot of freezer space at a time. The rest of the meat will need
to be refrigerated or put on ice until the first batch is frozen.
Wrapping Meat in Paper Weighing and Marking Packages
• Use only butcher or freezer • Fold the paper over the • Package only the amount of • Later, this will help you
paper and tape for wrap- meat, pressing it down meat you typically use in a determine how many
ping meat. against the meat. Repeat meal, such as 2 steaks. servings you have in that
with other sides and tape. package.
• Flat cuts: Center the meat • For larger cuts like roasts
on a sheet of paper. Bring • Rounded cuts: Center on and hams, weigh the meat • Make sure you plainly label
2 sides up over the meat. one corner of the paper and after packaging and mark the package with the type
Fold a bit of each raw edge roll the meat in the paper. the weight on the package. of meat (beef ), the cut
under to double the edges. Then fold over ends and (sirloin roast), and the date.
tape. Use a marker made for
freezers.
185

Fish in lemon glaze
This light lemon glaze helps maintain good fish quality
If you catch more fish than you can eat, you can easily freeze vegetables before freezing, pretreating gives you the most
it. All kinds of fish, from smelt to shark, can be frozen. For top nutritious and flavorful fish.
quality, fish must be cleaned and chilled as quickly as pos- If you use the glaze in this recipe, which is good for both
sible and then frozen while fresh. If the fish are large, you may types of fish, other pretreatments are not necessary.
want to fillet them.
Fish are pretreated for freezing with 1 of 2 solutions,
depending on whether they are classified as fatty or lean fish.
Just as blanching improves the keeping quality of fruits and
Fish in Lemon Glaze
What You Will Need
5-10 pounds fresh, cleaned fish, whole or

fillets
1
31⁄2 cups water
2 packets unflavored gelatin
Freezer paper or bags
• Place fish on a tray in the Cool mixture to room

freezer. Chill 10 minutes. temperature.
• Combine lemon juice and • Dip cold fish into gelatin,

water. Transfer 11⁄2 cups to drain, and place back in
another bowl and dis- freezer; freeze 10 minutes
solve gelatin in it. Heat the and then repeat dip. Allow
remaining liquid to boiling. fish to freeze firm on sur-
face. Package, weigh, label,
• Slowly pour the gelatin and freeze. Keeps up to 6
mix into the boiling water. months.
186

Clams, oysters, and scallops should be alive until
just before freezing. They can be shucked, washed, Alternative Fish Preservative Dips: For fatty fish
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and packed into freezer containers: leave 1⁄2 inch (salmon, steelhead, bluefish, tuna, mackerel, trout, mullet),
at top or freeze them in the shell. Shrimp can be mix 2 tablespoons ascorbic acid (found with canning sup-
frozen after cooking, but for long storage, freeze plies) to each quart of cold water and immerse fish for 30
in shell raw, with head removed. For crab, remove seconds. For lean fish (freshwater panfish, smelt, catfish,
back, legs, guts, and gills and boil 5 minutes. flounder, cod, grouper, snapper, whiting), mix 1⁄4 cup salt
Quickly cool, then package for freezing. to each quart cold water and immerse fish for 30 seconds.
Preparing the Glaze Setting the Glaze
• Use concentrated com- • Bring the rest of the lemon • Dip cold fish into the glaze. • Freeze 10 minutes; repeat
mercial lemon juice and mixture to a boil. Slowly A thin ice layer should form the dip. Spread the fish on
unsweetened, unflavored pour the dissolved gelatin on the surface. the tray so they don’t touch.
gelatin. into it and turn off heat. Then let them freeze about
• A piece of parchment paper 30 minutes.
• Mix all the lemon juice • Allow this mixture to cool on the tray will keep the
and water together; mildly to room temperature. Make fish from freezing to it. • After they are frozen firm,
warm water works best. sure the fish are very cold Place fish in freezer. the fish can be wrapped or
Transfer 11⁄2 cups to another before dipping. placed in freezer bags so
bowl. Put the gelatin in this they don’t stick together.
and stir to dissolve.
187

Milk, cream & cheese
These items generally aren’t frozen, but if you have an abundance,
here are some tips
If you have a family cow or goat, there may be times when ice cream starts to lose its quality after about a month of stor-
you have much more milk than you can use. Or if you are a age, especially if opened. But some frozen dairy products will
bargain hunter and come upon milk products at a price too be fine in a pinch and are good for cooking.
low to resist, you may want to freeze some of the excess. Freeze only fresh, clean dairy products. Milk and cream
Freezing milk products is not the best way to store them, should be pasteurized before freezing.
and they do lose some quality or texture. Even commercial
Freezing Whipped Cream
s and Fre e z ing

Da ir y I te m
.
e e ze s we ll he n
B u t te r: Fr cr um bly w
: W il l f re e ze b u t is
se
H a rd ch e e
a w e d . n o t f re e ze
th
ta g e, cr e am ): Do e s
se (c o t
S o f t ch e e
we ll .
b e f roze n
p e d cr e am : C a n d 1 ⁄2 cu p
W h ip
e f ro z e n if yo u ad 5
am : C a n b 70°F fo r 1
H e av y cre , th e n h e at it to 1
q u a rt
sug a r p e r z ing .
u te s b e fo re f re e
m in ll .
f re e ze we
u r cr e a m : Do e s n o t se p a rate
S o
b e f ro z e n b u t w il l
k : Can
Wh o le m il
th a we d .
whe n w h o le m il
k.
Fre e ze li k e
• If you have lots of cream, • Line a tray with parchment
te r m il k : ay ta s te
Bu t
: W il l f re e ze b u t m whip some and freeze it for paper and put puffs of the
yo g u rt
H omem ade we d .
garnishing desserts. Cream whipped cream on it. Place
ci d ic w h e n th a will whip after freezing but the tray in the freezer.
mo re a
only to a soft stage.
• When the whipped cream
• Whip the cream with about dollops are frozen solid,
1
⁄4 cup of sugar per quart of they can be packed into
milk until stiff peaks form. bags or containers.
188

yellow light • • • • bonus RECIPE • • • •
Homemade ice cream does not freeze very well, it gener- Simple Rice Pudding: Put one cup of water, 1 cup of
ally turns grainy. It’s meant to be eaten as soon as it’s made, sugar, 1 cup of rice, 1beaten egg, 1 teaspoon vanilla, 1⁄2
which usually isn’t hard. Purchased ice cream should be left teaspoon nutmeg, and 1 quart of thawed milk in a large
in unopened packages then the package should be sealed sauce pan. Cook slowly for about an hour, until rice is
in a freezer bag or wrapped with freezer paper. It will keep soft and pudding is thick. Stir in 1–2 cups of raisins. Yield
without losing quality for about a month. about 8 servings.
Freezing Butter Freezing Whole Milk
• Butter is one of the best • You can also mold but- • Freezing milk may not kill • Freeze milk in freezer-safe
dairy items to freeze. It will ter into forms with butter disease organisms. Milk glass containers for the
hold its texture and taste molds and freeze those. should be pasteurized best flavor. Don’t freeze in
for at least 9 months if Little patties of butter can before freezing. cardboard cartons.
packaged properly. be frozen if separated with
pieces of parchment paper. • Frozen milk may separate • Leave 11⁄2 inches of space at
• You can freeze commercial into a watery and a thicker the top of narrow-mouthed
sticks or blocks of butter • Homemade butter can be layer when thawed. It can containers, 1⁄2 inch for pints,
by overwrapping them pressed into containers and be blended back together and 1 inch for quarts in
in freezer bags or freezer frozen. and is perfectly safe. widemouthed jars. Milk
paper. stores about 3 months.
189

Eggs
Yes, you can freeze excess eggs with this quick and easy method!
If you have chickens, even a few, there may be times when Frozen eggs can be used for baking and scrambled eggs
you have more eggs than you know what to do with. And or omelets. They need to be thawed to room temperature
there may be times when you don’t get many eggs at all. before use. You can separate the yolks and whites or freeze
And if you don’t have chickens, there are often times of the whole eggs. Freeze only fresh, quality eggs that have been
year when eggs are very inexpensive at farmers’ markets and properly stored. Frozen eggs store about 1 year.
grocery stores. Freezing the excess will let you even out the
harvest or take advantage of bargains.
Eggs
What You Will Need
Fresh eggs
Sugar or salt
Strainer
Ice-cube tray lined with plastic wrap
• Make sure eggs are clean into another container.

and fresh. Break eggs into a Measure 3 tablespoons
container until you have 1 and pour into each tray
cup of eggs. compartment. Freeze.
• Add either 11⁄2 tablespoons • When cubes are frozen,

sugar or 1⁄2 teaspoon salt remove from tray and pack
to each cup of eggs. Blend in freezer bags or contain-
gently; do not whip in air. ers. Label the package
“sweet” or “salty.” Each cube
• Pour eggs through strainer equals 1 egg.
190

RED light
Grocery stores feature many frozen breakfast
Before breaking eggs, wash them well in lukewarm water entrees with scrambled eggs, but they are flash fro-
with a mild soap. Eggs are porous, and using hot water
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zen. It isn’t as easy at home. Eggs can be scrambled
may open the pores and allow microbes inside the egg. and frozen, but they may not have the taste and
Don’t consume or freeze cracked eggs. After thawing fro- texture of just-cooked eggs. Using milk, cheese,
zen eggs, make sure they are thoroughly cooked before and meat in the eggs like an omelet improves the
eating. Don’t consume raw dough or batter with eggs in product. Don’t freeze large amounts, and use them
it. Freezing does not kill all disease organisms. quickly. Heat in the microwave for best results.
Blending Eggs Thaw Cubes before Use
• You don’t want to blend • Pour the eggs through a • After they are frozen, the • Each egg cube equals 1
a lot of air into the eggs. strainer to further break egg cubes should be indi- large egg.
Don’t use a whisk or down solid pieces. vidually wrapped in plastic
blender; use a spoon or wrap and then stored in a • Remove what cubes are
spatula. • If you don’t have ice-cube container. needed and allow them to
trays, use a muffin pan defrost in the refrigerator
• Add the sugar or salt and sprayed with cooking spray • Make sure to label your before use. Don’t use the
slowly stir the eggs so that and measure 3 tablespoons containers of eggs as to microwave to defrost egg
the yolks break and blend of egg mix into each cup. whether they have sugar or cubes.
with the whites. salt added so you will know
what to use them in.
191

Dried Tomatoes
Dried tomatoes add a unique, gourmet taste to many dishes
Sun-dried tomatoes are one of those gourmet food items hot, dry weather. But it’s worth a try if you have an abun-
that have worked their way down to ordinary cooks. The dance of tomatoes and enjoy the taste. Dried tomatoes are
salty, tangy, almost smoky flavor of dried tomatoes comple- for special recipes and are not the preferred way to preserve
ments many foods. Mediterranean cooking frequently uses your tomato harvest.
them, probably because the dry sunny climate of that region Choose perfectly ripe tomatoes for this recipe. Cherry
makes it easier to dry tomatoes. tomatoes can be dried in halves or whole. Yield: 5 half-pint
Sun drying tomatoes isn’t easy in other places because containers
tomatoes have a high water content and other places lack
Dried Tomatoes
What You Will Need
14 pounds paste-type or cherry

tomatoes
2 tablespoons citric acid or 3
tablespoons ascorbic acid
Water
Olive oil–flavored cooking spray
Large screen racks
Salt • Wash tomatoes. Cut small spray. Arrange tomato
ones in half, larger ones in pieces on screen; be sure
Cheesecloth quarters. Remove seeds, if they do not touch. Sprinkle
5 half-pint freezer-safe glass jars and desired. lightly with salt. Cover
lids with cheesecloth. Dry until
• Mix citric or ascorbic acid leathery, with no obvious
with 2 quarts water. Sub- moisture (2 to 3 days).
merge batches of tomatoes
for 10 minutes; drain. • When dry, pack pieces in
jars and store tightly sealed
• Spray screens with cooking in the freezer.
192

GREEN light MAKE IT EASY
This may sound a little redneck crazy, but a car parked in
You won’t be able to call these sun-dried tomatoes, but
the sun is an excellent dehydrator, especially if the out-
they will taste just as good. Pretreat the tomatoes as in
side air isn’t quite warm enough for drying. Put the trays
the recipe. Spread the tomatoes on trays lined with parch-
on the dash or rear shelf in the sun. Inside the car the food
ment paper and place in a 140°F oven, leaving the door
is protected from weather and pests. Use a car that’s not
cracked open. Dry until leathery—this may take 24 hours
being driven, or carefully move the drying food when you
or more. Cool before packaging. For long-term storage,
use the car.
Drying Fruits
refrigerate or freeze.
The Sun-Drying Process Properly Dried Tomatoes
• Screens should be made of • Elevate the screens off the • It can take several days They bend rather than
food-safe plastic, fiberglass, ground. Cover the food for the tomatoes to dry snap. They should show no
or stainless steel, never with cheesecloth or the completely. droplets of moisture on the
galvanized wire. lightest-spun garden row surface.
cover to keep out insects. • Starting with meaty, paste-
• Wait until a stretch of hot, type tomatoes will make • Store dried tomatoes in
dry weather is predicted to • If dew is common in drying faster and produce a tightly sealed containers.
begin. Long sunny days are your area, move the trays better product. Add a bit of powdered
needed; don’t wait too late indoors at night. This also milk twisted in cheese-
in the season. protects food from animals. • Properly dried tomatoes are cloth to absorb moisture.
more rubbery than crisp. Refrigerate.
193

Making Raisins
Make yummy honey-coated raisins from excess grapes
Commercial raisins are often coated with honey. Honey is a food-drying techniques.
natural preservative as well as a sweetener. The raisins you Raisins can be made from any grapes, although seedless
make in this recipe will taste much like commercial raisins work best. Light-colored raisins are made from white or
without any other chemical preservatives. green grapes. The grapes should be fully ripe and sweet.
Raisins are great natural snacks, or you can use them in Yield: 3 cups
cooking. Grapes have been dried in the sun for thousands
of years to make raisins, but they dry quickly and easily in a
food dehydrator and are a good starter project for learning
Making Raisins
What You Will Need
6 pounds grapes, any color (seedless are

best)
11⁄2 cups water
1
1
⁄2 cup mild, light honey
Food dehydrator
Storage bags or jars to hold about 3 cups
raisins • Wash grapes. If grapes • Soak grapes in honey mix-
have seeds, cut in half and ture for 5 minutes; drain.
remove. Arrange grapes on dehydra-
tor trays.
• Bring water to a boil and stir
in sugar to dissolve. Cool • Follow dehydrator direc-
to barely warm, add honey, tions for drying. Expect 15
and stir well. to 20 hours drying time.
Store dried grapes in tightly
sealed containers.
194

GREEN light • • • • RECIPE VARIATION • • • •
All food pieces may not get equally dry. Put the dried food
Alternative Pretreatment: Put grapes in a colan-
in a large glass or plastic container with a tight-fitting lid.
der and dip into boiling water for 30 seconds and
Add 1 cup dried white rice and stir or shake the container
then quickly plunge into ice water; drain. Add 1 tea-
every day. (If moisture appears on the sides, return food
spoon crystalline ascorbic acid or 6 crushed plain 500-
to dehydrator.) The rice and very dry pieces will absorb
milligram vitamin C tablets (sold as vitamins) for each
any remaining moisture. After a few days, remove rice
2 cups water; stir to dissolve. Cover grapes with water;
and package for storage.
Drying Fruits
soak 5 minutes; drain; begin drying process.
The Honey Dip Storing Raisins
• Choose honey that has a • This recipe makes about 2 • Follow the directions for • Use glass or food-grade
light color and mild flavor cups of honey dip. You may conditioning dried fruit in plastic containers with tight
for this dip. Make sure the need to double the amount the Green Light sidebar lids for storage. Recycled
sugar water is cool before to cover all the grapes. to make sure raisins are food containers are fine if
adding honey. perfectly dry. they are washed with hot
• Let the excess honey dip water and soap and dried.
• All honey could be sub- drip off the grapes before • Package the raisins in small
stituted for sugar, but the arranging them on dehy- quantities. If some mold, • Raisins may also be pack-
raisins would have a strong drator trays. only that package will need aged with vacuum-type
honey flavor. to be discarded. food bags. Store all contain-
ers out of direct sunlight.
195

Banana Chips
This snack is crispy, sweet, and nutritious
Banana chips are another good beginner’s project in food air, and the juice dip helps preserve their color better than
drying. Bananas are available all year-round for experimen- honey does. Unsweetened pineapple, lemon, or lime juice
tation at reasonable prices. And banana chips are delicious, or a combination of juices could also be used in this recipe.
satisfying the sweet tooth as well as offering up some good Banana chips can be eaten as snacks or used in homemade
nutrition. trail mixes, on cereal, and in cooking. Choose ripe but firm
This recipe uses a juice dip as a pretreatment. You can also bananas. Yield: 2 cups
use the honey dip described in the recipe Making Raisins
(page 194). However, bananas discolor when exposed to
Banana Chips
What You Will Need
12 large ripe bananas

2 cups unsweetened, undiluted orange
juice
Oven-safe trays, or cookie sheets
Cooking spray or parchment paper
Oven thermometer
Bags or jars to store chips
• Peel bananas. Remove any slices on trays; do not let
soft spots. Put orange juice them touch.
in a bowl. Slice bananas 1⁄4-
inch thick directly into juice. • Place trays in oven with
Let chips soak 5 minutes. thermometer inside. Prop
oven door open 1 to 2
• Coat trays or sheets with inches. Heat to 140°F to
cooking spray or line with 160°F. Rotate trays every 3
parchment paper. Drain to 4 hours. Dry until crisp,
banana chips and place about 10 hours. Cool and
package in bags or jars.
196

RED light • • • • bonus RECIPE • • • •
Ovens need to be propped open when they are used to
Mix banana chips with dried cherries, cranberries, apri-
dry fruits and vegetables so moisture can escape. Keep
cots, raisins, apples, or nuts. You can also add chocolate,
children and pets away from the open oven while it’s on.
peanut butter, butterscotch, or vanilla chips, or candy-
It can take a long time to oven dry food, and the time
coated chocolates. Small pretzel sticks or dry cereals
should be continuous. Make sure you won’t need to leave
can be added, as well. For a spicy mix, spread some of
the house until the food is dried.
the ingredients on a tray and lightly spray with cooking
Drying Fruits
spray. Then toss with packaged dry taco seasoning mix.
The Dip Oven-Drying Process
• Use unsweetened, undi- • Slice peeled bananas right • Arrange banana chips on • Arrange slices so they don’t
luted pure orange juice for over the bowl so they don’t cookie sheets or trays lined touch. Arrange cookie
the dip. Pasteurized juice turn dark when exposed to with parchment paper or sheets or trays so there’s
is fine. air. Don’t soak longer than 5 sprayed with cooking spray. space between them and
minutes. between them and the
• The juice acts as a pretreat- • Parchment paper or cook- oven walls.
ment and color preserver. • Let the bananas drain and ing spray keeps chips from
Make sure you have air-dry well before drying sticking to the trays or • Set the oven at 140°F and
enough juice to totally begins. The juice dip is sheets. as they dry. prop the door open. To help
cover the banana slices. edible. chips dry evenly, rearrange
the sheets every few hours.
197

Dried Apples
Dried apples are good for snacks or cooking
Apples store well fresh, but drying them can reduce storage but some choose to dry apples with the peel on.
space and make for some pretty tasty eating. They are light- Dried apples can even be used to make decorative wreaths
weight but sweet and nutritious snacks for camping and hik- and potpourri. This recipe calls for the apples to be dried in a
ing trips. Dried apples are also good cooked in a number of dehydrator, but apples are good candidates for sun and oven
ways. Dried apple pie is an old pioneer favorite. drying, too. Yield: 6 cups
Choose firm, crisp types of apples, such as Golden Deli-
cious, Granny Smith, McIntosh, or Rome, rather than softer
ones for drying. Most people peel their apples before drying,
Dried Apples
What You Will Need
2 cups unsweetened pineapple juice

1
1 teaspoon apple pie spice (optional)
12 pounds fresh apples (firm tart types
work best)
Cooking spray
Dehydrator
• In a saucepan heat pineap- • Drain apples well. Coat trays
Storage bags or jars ple juice, sugar, and spice, of dehydrator with cooking
if using; stir just until sugar spray. Make sure slices are
dissolves. Allow to cool. not touching.
• Wash, peel, core, and quar- • Dry until leathery, about

ter apples. Slice quarters 12 hours. Pieces should
into 1⁄4-inch-thick pieces not stick together or show
directly into cool juice mix. moisture. Cool and package
Soak 10 minutes. in bags or jars for storage.
198

• • • • bonus RECIPE • • • • MAKE IT EASY
Fried Dried Apple Pies: Place 6 cups dried apples, 3 If you are drying apples to make a wreath, leave the peel
cups water, 1 tablespoon lemon juice, 1 teaspoon cin- on and slice apples into thin rounds instead of quarters.
namon, 1⁄2 teaspoon nutmeg, and 1 cup packed brown It takes a lot of apples to make one wreath. After they are
sugar in a pot. Simmer until soft. Roll out a prepared dried, there should be a hole in the center; string them
piecrust; cut into 6-inch circles. Drain apples and put on a wire or cord. Use dried cranberries or cherries, cin-
a spoonful on each. Fold over and crimp. Deep fry at namon sticks, dried flowers, and ribbons to add color to
Drying Fruits
360°F until brown. Yield: about 10 fried pies the wreath.
Preparing the Apples Testing for Dryness
• You can buy electric or • Try to keep the slices at an • Apples will normally dry in • Pile a few pieces on top of
hand-cranked machines even thickness so they dry about 12 hours, but could each other, top sides facing
that will peel and core at the same rate. Thinner dry as soon as 6 hours, in, and press down with a
apples for you. pieces dry faster. depending on the machine finger. If the pieces don’t
and other factors. stick together, the apples
• If you peel by hand, at least • Slice apples directly into the are dry enough.
buy an inexpensive apple pretreatment juice to keep • Check the apples at 6 hours
corer-slicer to save time. the color from darkening. and every hour after. Dried • Cool apples before
Make sure the dip is cool. apples are leathery rather packaging.
The spice can be omitted than crisp.
from the dip.
199

Dried Cherries
Dried cherries are tasty and full of nutrients and antioxidants
Dried cherries are available in stores but are quite expensive. Tart cherries are best for drying, although you can use
If you have cherry trees or are near a cherry-growing region sweet cherries, too. Just be sure they are fresh and fully ripe.
where they are sold at farmers’ markets, you can dry cherries Cherry-pitting machines are available to help with that time-
yourself and save money. consuming prep step. See the Cherries in Syrup recipe (page
Dried cherries have all the antioxidants and vitamins that 42) for tips on how to hand pit cherries. Yield: 3 cups
fresh cherries have. They add a gourmet touch and sweet,
tangy nutrition boost to cookies, candies, and other baked
goods.
Dried Cherries
What You Will Need
8 pounds tart cherries

Cooking spray
Dehydrator
Storage bags or containers
• Remove stems from cher- • Dry cherries until raisin-

ries; wash and pit. Cut each like. This can take up to 36
cherry in half. hours.
• Spray dehydrator trays with • Allow cherries to cool; pack-

cooking spray. Arrange age in bags or containers
cherry halves on trays so for storage. Dried cherries
that they do not touch each need conditioning, see
other. Making Raisins recipe (page
194).
200

Michigan State University researchers found that
• • • • bonus RECIPE • • • •
adding tart cherries to ground meat decreased White Cherry Fudge: Finely chop 1 cup dried cher-
ZOOM
the amount of HAAs, dietary compounds found ries. Place 2 12-ounce packages vanilla baking chips,
to cause cancer in animals that form when meat 1 can sweetened condensed milk, and 2 tablespoons
is cooked. They also slowed spoilage. Cherries add butter into bowl. Microwave on High about 6 minutes
antioxidants and vitamins and make meat juicier (butter is melted and chips will blend smooth). Add 1⁄2
while reducing calories. Cherry flavor isn’t appar- teaspoon cherry flavoring; stir in cherries. Pour into a
ent in the meat.
Drying Fruits
parchment-lined pan and cool. Yield: 2 pounds
Preparing Cherries Letting Cherries Cool
• Wash cherries just before • Cherries don’t need a pre- • It can take a long time to • After removing cherries
you plan to use them. Sort treatment if they are dried dry cherries, even in a dehy- from the dehydrator, allow
through and remove any in halves. drator. After 24 hours, check them to cool for an hour or
soft, moldy, or bird-pecked them every hour or so. so before packaging. Pack-
fruit. • If you want to dry cherries aging while warm causes
whole for appearance, pit • Cherries shrink and become condensation.
• Pit the cherries. You can dry them and dip in boiling raisin-like when dried. The
them whole or in halves, so water for 30 seconds before color will get darker. • Condition dried cherries
it’s fine to pull them apart drying. as described in the Making
to get the pit out. Halves Raisins recipe.
dry faster.
201

Fruit leathers
Kids, big and little, love fruit leather—make yours healthy at home
If you worry about what might be in that fruit leather you Applesauce, yours or commercial, can be used in all fruit
buy at the store, make your own. Warning: You may never leathers to make them sweeter and a bit more pliable when
get much fruit leather to store, as it is so good when freshly dried. Yield: 2 trays
made, the family will eat it right up.
This recipe makes the fruit leather in the oven, but it can
be made in the dehydrator, too. It’s a good family activity for
cold winter days. This recipe calls for fresh fruit, but thawed
frozen fruit or drained, canned fruit can also be used.
Fruit Leathers
What You Will Need
1 pound fresh apricots

Water
1 quart fresh strawberries
Food processor
1
⁄2 cup applesauce
1
⁄2 cup mild-flavored honey
2 13 x 15-inch cookie sheets • Dip apricots in boiling paper; smooth out wrinkles.
Plastic wrap or parchment paper water and then in cold; slip Spread on the puree.
off skins. Remove pits. Wash
Oven thermometer and hull strawberries. • Place in oven, prop open
door 1 to 2 inches, and heat
• Process fruit until smooth. to 140°F. Dry until center
Add applesauce and honey; doesn’t dent to touch,
blend to mix. about 18 hours. Peel plastic
off, cut leather, and cool.
• Line cookie sheets with Wrap tightly in plastic wrap
plastic wrap or parchment to store.
202

• • • • RECIPE VARIATION • • • • GREEN light
For short storage, leathers can be made with sugar, but
All kinds of fruit and even vegetables can be used in fruit
it may crystallize in long storage. Corn syrup can replace
leathers. Spices can be added to pureed fruit and nuts,
honey in the recipe. Artificial sweeteners, with the excep-
or coconut can be added, too. Blueberries, cranberries,
tion of aspartame, can be used to sweeten leathers. Use
and citrus fruits should be mixed with other fruit. Mel-
up to 1⁄2 cup honey, corn syrup, or sugar to 2 cups fruit.
ons should not be used. Apples, peaches, pears, plums,
Follow label directions on artificial sweeteners when
cherries, grapes, carrots, pineapple, mangoes, bananas,
substituting for sugar. Fruit leather can be made without
Drying Fruits
and rhubarb are all good for leather.
sweeteners.
Pouring the Puree Cutting and Rolling
• Line cookie sheets with • You need 2 cups puree for • To test for doneness, • Rectangles can be rolled
either plastic wrap or parch- each cookie sheet. Don’t touch the center of the around fillings, such as
ment paper that has had use too much puree or the fruit leather. Your finger a bit of peanut butter or
the wrinkles smoothed out. leather won’t dry correctly. should not leave a dent. The chocolate.
leather should look shiny.
• Puree should be quite thick. • Spread the puree out to • Wrap each piece of leather
It should be like soft butter, 1
⁄8-inch thickness. It should • Cut leather while it is still tightly with plastic wrap.
spreadable but not runny. be even and not touch the warm. You can cut it into Store in containers at room
sides of the sheet. Leave 1⁄4 rectangles or use cookie temperature for 1 month.
inch around the edges. cutters to cut out shapes. Freeze for longer storage.
203

Drying vegetables & Meat
Dried potatoes
While potatoes store well fresh, dried potatoes are handy for
camping or emergencies
Potatoes can be stored in many ways, but if you want light- Long white russet, or “Idaho,” potatoes are the best for dry-
weight potatoes for camping and hiking, you may want to ing, although any kind can be dried. Potatoes will dry better if
dry them. There are now many types of packaged dry potato they have been in storage for at least a month, but don’t use
dishes on the market. You can make your own mixes, and old shriveled and sprouting potatoes. Dried potatoes need
drying potatoes at home allows you to take advantage of the to be reconstituted by soaking in water before use, until soft.
convenience while controlling what goes in the mix. Then cook like fresh potatoes. Yield: 4–5 cups
Dried Potatoes
What You Will Need
Water
1 tablespoon salt (optional)
5 pounds potatoes
Metal colander or strainer
Food dehydrator
Bags or containers for storage
• Bring about 4 quarts water are submerged; boil 5 min-

to a boil; add salt, if desired. utes. Remove colander from
boiling water and dip into
• Wash potatoes. Peel, if cold water for 1 minute.
desired, but make sure all
green areas are removed. • Drain, place warm potatoes
Slice into 1⁄4-inch pieces. on dehydrator trays and dry
Place in colander. until brittle, 8 to 10 hours.
Cool and package in bags
• Place colander in boiling or containers.
water so that all potatoes
204

• • • • bonus RECIPE • • • •
Dried Mix for Scalloped Potatoes: For sauce mix, blend Drain and place in a greased pan. Empty sauce mix into a
together 1⁄2 cup dried milk, 2 tablespoons flour, 2 table- separate saucepan and slowly stir in 23⁄4 cups boiling water.
spoons cornstarch, 1 tablespoon onion powder, 1 table- Add 2 tablespoons butter or margarine. Pour sauce over
spoon dried minced parsley, 1⁄8 teaspoon seasoned salt, potatoes and bake at 350°F until tender.
and 1⁄8 teaspoon pepper. Store 3 cups dried potatoes and For camping, place 2 to 4 tablespoons oil or shortening in
sauce mix in separate bags. a plastic bag or container for greasing the pan and replace
To use at home, soak potatoes in hot water for 10 minutes. the butter. Yield: 4 servings
Blanching Potatoes Drying Until Brittle

• Before drying, potatoes • Potatoes darken when cut • Potatoes can be cut in a • Near the end of the dry-
must be blanched to stop surfaces are exposed to air. number of ways for drying ing time, watch potatoes
enzyme action and reduce Store them submerged in but should not be more carefully. If they start to
starch level. cool water while waiting to than a 1⁄4-inch thick. look brown and scorched,
blanch them. remove at once.
• Blanching also breaks down • Small nuggets may dry
cell walls and allows mois- • Don’t overcook the pota- faster than rounds, but • Dry potatoes until they are
ture to be pulled out more toes; they should not get these will fall through wire very hard and look slightly
easily. It prevents darkening soft. Plunge them in cold racks. shiny. They should shatter
during drying, too. water to stop the cooking when hit with a hammer.
process after 5 minutes.
205

Dried peas
These are good for soups and casseroles
Peas don’t dry as well on the vine as beans do. They can be Dried peas are excellent for split pea soup and to add to
frozen or canned but are easy to dry for soups and casseroles. slow cooker meals and stews. They are a good source of pro-
Drying them inside keeps them from falling to the ground tein. Yield: 2 cups
before they are fully vine dried or being eaten by animals.
For drying choose pea pods that are still green but have
mature peas inside. Use English-type pod peas, not Asian
or snow peas. Black-eyed peas are more closely related to
beans, but they can be dried this way, too.
Dried Peas
What You Will Need
8 pounds peas in pods

Metal colander or strainer
Water
Food dehydrator
Bags or containers for storage
• Shell peas. Pick out shriv- • Remove colander and

eled or damaged peas. quickly dip in cold water for
Place in colander. 1 minute; drain.
• Bring several quarts of • Spread peas on dehydrator

water to a boil. Place colan- trays and dry until shriv-
der of peas in boiling water eled and hard, about 10
for 3 minutes. hours. Cool and package for
storage.
206

RED light
Nature will help you dry many types of peas and
beans right on the vine. As the seeds inside the If foods dried on the vine or you dried foods outside in
the sun on trays, it’s wise to pasteurize the food to kill any
ZOOM
pods mature, the pods will start to yellow and dry.
Once this happens, the whole plant can be pulled insect eggs laid on it. You can put the food in freezer bags
and hung upside down inside a dry room to finish and freeze for 48 hours, or place the food in a single layer
drying. Or you can simply leave the plants in the on a tray in the oven and heat to 160°F for 30 minutes.
garden and wait until the beans rattle inside the Then cool and package.
pods.
Shelling Peas Labeling Dried Peas

• If peas are mature, it isn’t • Wash the peas after shelling • After the peas are dried and • Alternately, combine peas
hard to shell them. Give and allow them to drain. cool, measure them into into one large container
the pod a squeeze, and it storage containers. Peas do and measure as you use
should pop open. If not, run • Blanch the peas in boiling not need conditioning like them.
your thumbnail down the water for 3 minutes and fruit does.
side of the pod. quickly cool in cold water. • Store dried peas where
Blanching stops loss of • Mark the containers with rodents and insects can’t
• When the pod is open, use color and nutrition during the amount of peas inside get to them. Dry, cool spots
your thumb to push the drying. and the date you put them out of direct sunlight are
peas into a bowl. in storage. Dried peas keep best.
up to 1 year.
207

Dried onions
Dried onions are handy in the kitchen, and you won’t cry when you
use them
While onions will store whole for a short time, many onions cry a second time when you use them.
that home gardeners grow don’t store well for long—unless White, yellow, or red onions can be dried. They should be
they slice and dry them. harvested and allowed to sit in a warm, dry spot for a couple
While you may cry for a few hours and your house will smell weeks before you prepare them for slicing and drying. Do
like cooking onions for many hours as they dry, dried onions not wash them until just before you peel them. Yield: 2 cups
are extremely useful in the kitchen. And they won’t make you
Dried Onions
What You Will Need
8-9 large onions (cooking types are best)

Mandoline or processor
Food dehydrator
Bag or containers for storage
• Peel onions, remove roots, • Spread pieces in a single

and then wash. layer on dehydrator trays.
Onions are best dried alone,
• Slice onions 1⁄4-inch thick or as the flavor will soak into
coarsely chop in processor. other foods dried with
Slices should be cut into them.
small pieces with a sharp
knife. • Dry 3 to 9 hours, or until
brittle. Cool and package.
208

MAKE IT EASY GREEN liGht
You can turn dried onions into onion powder or salt.
Some onions are stronger than others because of the
Place the dried onions in a pepper grinder or food proces-
variety or the soil they are grown in. There are many tricks
sor and grind to the fineness you prefer. Store in shaker
to keep from crying as you peel and slice onions: Leave
bottles or containers with a little dry white rice to keep
the root pad on until last. Slice under running water over
the powder from clumping. You can mix the powder with
a colander. Chill the onions until nearly frozen. Hold a
salt for onion salt. Dried parsley makes an attractive addi-
cracker or piece of bread in your mouth as you slice. Try
tion, as well.
one or two and see if they work.
Preparing the Onions
n-Drying Methods
Other Onio at 140°F

b e d r ie d in the oven h or
a n c
• Onions c or cracked open an in
wit h th e d o h o u r s.
take up to 18
two. it can
lace on
b e su n d ried, too. P es are
a n r
• Onions c e sun when temperatu ys.
a tray in th e 2 to 3 d a
o t a n d d r y . it will tak
h
ions or
y o th er fo ods with on
• Don’t dr ste like onion!
they will ta
• Peel the papery skins off • Onions can be sliced with a

onions and then wash mandoline slicer, chopped
them. Onions don’t need in a food processor, or cut
pretreatment before drying. by hand. Small pieces dry
faster.
• Putting onions (well sealed)
into the freezer for 20 • Use a small fork to hold an
minutes makes them easier onion steady as you slice
to cut. it. To chop, stack slices and
use a knife in a rocking
motion.
209
Knack_Canning_3pp.indd 209 4/23/10 10:45 AM

Smoked Turkey Jerky
A tasty treat for meat lovers on the trail
Jerky is a perfect high-protein food to carry when hiking, that you have raised or hunted.
hunting, or camping. It’s also a good snack for busy office The alcohol in the wine used for the marinade will evapo-
workers. This smoked turkey jerky is low fat and delicious. You rate off as the meat is precooked, but if you don’t want to use
must start with smoked turkey—not raw turkey. You can use wine, you can substitute white grape juice. Yield: 20 ounces
either white or dark meat.
You can smoke a turkey you raised, or purchase smoked
meat from a butcher. Wild turkey is a good candidate for this
jerky. Many butcher shops offer smoking services for meat
Smoked Turkey Jerky
What You Will Need
5 pounds smoked turkey (do not use fresh

turkey)
11⁄2 cups dry white wine
2
1
⁄2 cup honey
1 tablespoon prepared yellow mustard
2 teaspoons liquid smoke (found with
spices in grocery store) • Partially freeze turkey. Slice • Pour everything into a large
1
⁄4-inch thick. Cut slices 3 to pot; boil 5 minutes. Drain
2 teaspoons salt 4 inches long and about 2 strips and arrange on dehy-
1 teaspoon pepper inches wide. drator racks so they are not
touching.
Cookie trays with wire racks • Put remaining ingredients
Containers for storage in a large bowl; mix well. • Heat oven to 140°F and add
Dip strips in marinade, layer trays; dry until jerky will
in a large pan, and pour crack but not snap when
remaining marinade over. bent, 8 to 10 hours. Cool
Refrigerate overnight. and package.
210

RED light MAKE IT EASY
Dried meat carries more risk for salmonellas or E. coli food
Don’t have meat to make jerky with? Buy some deli meat.
poisoning than other foods. Sun drying is not recom-
Choose lean meat that looks fresh and have it sliced 1⁄4-
mended. Use only lean, fresh meat and keep hands and
inch thick. Poultry should be smoked for the best texture.
equipment immaculately clean. Meat must be heated to
Deli meat is usually precooked and won’t need to be heat
165°F immediately before drying to kill bacteria. Drying
treated before making jerky. Buy the meat just before
temperatures must remain between 130°F and 140°F
making jerky and keep it chilled until use. Each pound of
at all times. Freeze wild game in pieces no more than 6
meat makes about 4 ounces of jerky.
inches thick for 30 days to kill parasites.
How to Cut Strips Heat Treatment

• Partially frozen meat is • Cutting across the grain • Strips should be kept in the • Begin timing when the
easier to cut evenly. Make makes tender but brittle refrigerator while they soak marinade starts to boil, and
sure hands and equipment jerky; slicing with the grain in the marinade. All the boil the full 5 minutes.
are clean before beginning. of the meat makes chewy strips should be covered
jerky. with marinade. • Remove hot strips with
• Strips can be as long as tongs and allow the
your trays allow, but should • While cutting meat, keep • Boiling the strips in the marinade to drain before
only be 1⁄4-inch thick and cut strips covered to pre- marinade is the heat treat- placing them in the dryer.
about 2 inches wide. vent insect contamination. ment to kill bacteria. Do not reuse marinade.
211

Beef Jerky
This is mildly spicy and delicious
Drying is the oldest method of preserving food, and people Beef jerky can be seasoned in hundreds of ways. This recipe
have been drying meat for thousands of years. Wild game is uses tomato juice to tenderize and flavor the meat and is
very lean, and hunters generally consumed the tender fatty very mild in flavor. If you like spicy jerky, add more red pep-
pieces immediately. Our domesticated beef is often very per or a dash of your favorite hot sauce or some horseradish.
fatty, and fat increases the chance of spoilage. Choose the Homemade jerky makes an excellent gift for those you love.
very leanest cuts of meat to make beef jerky, and cut off all Yield: 20–32 ounces
visible fat.
Beef Jerky
What You Will Need
5 pounds lean beef

21⁄2 cups tomato juice
1
⁄2 cup finely minced onion
1
⁄2 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
11⁄2 teaspoons red pepper • Slice 1⁄4-inch thick, with the • Pour all ingredients into
1 ⁄2 teaspoons salt
1 grain, into strips 2 inches a pot and boil 5 minutes;
wide and 3 to 4 inches long. drain. Lay strips on trays 1⁄4
2 teaspoons liquid smoke (optional) Remove all fat. inch apart.
Food dehydrator
• Combine remaining • Follow dehydrator direc-
Containers for storage ingredients. Dip strips in tions for drying meat. Dry
marinade, then layer in a about 8 hours; strips should
pan. Pour remaining mari- crack but not snap when
nade on top. Refrigerate bent. Cool and pack for
overnight. storage.
212

Any lean meat scraps from butchering can be
saved for jerky. Flank and shoulder (ranch), steaks Oven Drying: Use an oven thermometer for food
ZOOM
or roasts, eye of round and round steak or roast, safety. Heat oven to 140°F. Crack the door to let mois-
sirloin, and brisket are all good jerky candidates. ture out, check thermometer. It must stay between
Fat can be trimmed from chuck steak or roast for 130°F and 140°F the entire drying time. Hang strips
fairly good jerky. Heavily marbled “prime” beef is from oven rack with a tray beneath them to catch drips
not a good choice. Grass-fed beef will generally be or lay on trays. Begin checking meat for doneness after
leaner overall. 3 hours; it may take 10 hours.
Remove All Fat Testing for Dryness

• Meat that is still partially • Carefully trim off any fat. • In a dehydrator, meat can • Let jerky cool before wrap-
frozen is easier to trim and Fat increases the chance of take 10 hours to dry, but it ping it. Store jerky in a
slice. spoilage and makes more may be done in as little as tightly closed container or
mess while drying. 3 hours. vacuum seal.
• After slicing beef into strips,
examine them for excess • Meat will drip marinade • After 3 hours, check the • Homemade jerky should
fat. The best-flavored jerky and juices while it’s drying. jerky every hour. Remove only be stored 1 month at
starts with lean meat. If too much fluid builds a piece and bend it. If it room temperature. Freezing
up in trays, empty and dry cracks at the bend but or refrigerating prolongs
them, then return meat to doesn’t snap in two, it is storage.
dehydrator. done.
213

Venison Jerky
Turn venison into a chewy, flavorful treat
If you are a hunter, you often have odds and ends of venison contents should not be used.
(deer meat) that could make good jerky. Venison is lean meat Venison often has a “gamey” taste. This marinade recipe
and easily turns into flavorful jerky. Properly frozen venison replaces that taste with a delicious, mildly spicy flavor.
can be thawed and turned into jerky just before your next Unsweetened pineapple juice can replace the lemon, and if
hunting trip. you like it hotter, add some red pepper. Yield: About 2 pounds
Make sure you field dress and chill your deer as soon as
possible after the kill. Spoiled or old meat will not be made
safe by drying. Meat contaminated by spilled fecal or gut
Venison Jerky
What You Will Need
5 pounds venison
3
⁄4 cup soy sauce
1
⁄2 cup honey
1
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder • Partially freeze meat. Slice • Pour all ingredients into
1
⁄2 teaspoon black pepper with the grain, 1⁄4-inch thick. a pot. Boil 10 minutes;
Cut into strips 2 inches wide drain. Arrange on dehydra-
1
⁄2 teaspoon salt by 3 to 4 inches long. tor trays so strips are not
Food dehydrator touching.
• Combine remaining ingre-
Containers for storage dients. Dip strips to coat. • Follow dehydrator instruc-
Layer in pan. Pour remain- tions for drying meat. Dry
ing marinade over meat. until strips crack but don’t
Refrigerate overnight. snap when bent, about 8
hours. Cool and package.
214

• • • • bonus RECIPE • • • • Jerky made at home without artificial preserva-
Pemmican: This high-energy food, used by native peo- tives will be good for only about a month at room
ZOOM
ples for thousands of years, is made of fats and dried temperature. If you refrigerate it, jerky storage time
meat. Place jerky in a food processor and pulverize to increases to 2 to 3 months. Freezing jerky keeps it
powder. For every cup of meat, melt 1 cup rendered safe for up to 12 months. Vacuum packages are
beef fat or unhydrogenated lard. Mix melted fat with great; otherwise tightly wrap jerky in plastic wrap
meat; form into bars. You can add 1⁄3 cup dried, pulver- and put that in an airtight container. If you use
ized fruit to each batch. Don’t add salt! plastic storage bags, expel as much air as possible.
Marinate Overnight Follow Dehydrator Instructions

• The marinade tenderizes • The marinade is used to • Read the instructions that food safety, regardless of
and flavors the meat. Make cook the meat for pretreat- come with your food dehy- the manufacturer’s instruc-
sure all the meat is covered ment. After boiling for 10 drator for drying meat. tions. If you do this, meat
by the marinade. minutes, drain the meat doesn’t need heat treat-
and discard the marinade; • Some companies do not ment after drying.
• Meat must be refrigerated never reuse it. recommend preheating or
while marinating. Leave the instruct you to heat meat • Be sure to follow all other
strips in the marinade for 8 • Arrange meat on trays so after drying. instructions for arranging
to 12 hours. pieces don’t touch or touch or rotating trays and for the
the walls. • The USDA recommends you settings to use.
always precook meat for
215

No-salt dill Pickles
If you are on a salt-restricted diet but crave pickles, try these
Yes, you can have pickles if you are on a low-sodium diet. the spices to suit your taste. The flavors will intensify a bit as
Most pickles are loaded with sodium, and commercial pick- the pickles sit, so wait for a month to make your decision.
les may have more salt than homemade pickles. This recipe Yield: 8 quarts
gives you some very tasty dill pickles without salt.
This recipe uses horseradish, which is very “hot” spicy. You
can leave it out if you don’t like the flavor.
This recipe makes a lot of pickles. You may want to cut it in
half the first time you make it to see if you want to change
No-Salt Dill Pickles
What You Will Need
25 medium pickling cucumbers

Ice
8 cloves garlic
41⁄4-inch slices fresh horseradish, cut in
half
8 grape leaves
8 clean, hot quart jars with lids
• Scrub cucumbers, and place spears to half full, position
16 dill flowers in ice water for 12 hours in dill flower on each side of
2 quarts white vinegar refrigerator. jar, and continue filling to 1⁄2
inch from rim.
2 quarts water • Drain cucumbers, slice off
11⁄2 teaspoons celery seed blossom end, and cut into • Bring vinegar, water, celery
spears, about 1⁄2-inch thick. seed, and mustard seed to
11⁄2 teaspoons mustard seed boiling. Pour over cucum-
Water-bath canner • Put 1 garlic clove, 1⁄2 slice bers to 1⁄2 inch from top.
horseradish, and 1 grape Remove bubbles, wipe rims,
leaf in each jar. Pack with top with lids, and process.
216

Processing Grape leaves are a natural way to make pickles
Altitude 0-1,000 1,001- 3,001- 6,001+ crisper. Some ethnic markets sell grape leaves, or
ZOOM
in Feet 3,000 6,000 you can pick the leaves of any cultivated or wild
Processing 15 20 20 25 grape. Just make sure the leaves haven’t been
Time minutes minutes minutes minutes sprayed with pesticides. To store leaves, wash and
dry them, then layer them with salt in a nonmetal-
lic container. Rinse before use, and they won’t add
any salt to the pickles.
Adding the Seasonings Adding the Liquid
Special Diet Recipes

• The grape leaves make the • Lay a grape leaf on the bot- • After the jars are packed • Don’t let the vinegar boil
pickles crisper. They should tom of each jar. Then add with cucumbers and spices, too long or the acidity will
be fresh or preserved whole the garlic and horseradish. they are ready for the pick- be lessened, which affects
in salt. ling fluid. food safety.
• Position the dill flowers
• Peel the horseradish like about halfway up the jars, • Bring the vinegar mixture • After the pickles are pro-
a carrot. Slice it in very yellow side out, as a decora- just to a boil, then imme- cessed, let them sit for a
thin rounds, almost see- tive touch to the jars. They diately ladle or pour it into few weeks before tasting to
through. Then cut rounds also add flavor. the jars. intensify the flavors.
in half.
217

Bread & Butter Pickles
These pickles use a sugar substitute for sweet, but better-for-you,
pickles
Bread-and-butter pickles have a unique sweet-and-sour taste like the pickles you remember. This recipe uses some
taste. The sweetness in this recipe comes from an artificial salt, but the pickles are not as salty as some pickle recipes,
sweetener. They are a great treat for people with diabetes and the salt can be totally eliminated if you like.
craving sweet pickles. Serve bread-and-butter pickles between slices of buttered
Certain spices are part of the bread-and-butter flavor. You bread like the old-timers do or on a relish plate. They are deli-
can modify the spices if you like, but if you do, they may not cious either way. Yield: 5 pints
Bread-and-Butter Pickles
What You Will Need

4 pounds small pickling cucumbers
2 medium peeled and sliced onions
1 garlic clove
1 tablespoon canning salt
Ice
1 cup water
1 tablespoon mustard seed
1 tablespoon celery seed • Scrub cucumbers; slice off • Bring vinegar, water, and
11⁄2 teaspoons turmeric blossom end and discard. Do spices to a boil and simmer
1
⁄2 teaspoon ground cinnamon not peel. Slice cucumbers 5 minutes. Add Splenda and
into 1⁄4-inch rounds. Add stir to dissolve.
1
⁄2 teaspoon ground allspice
sliced onions to cucumbers.
1
⁄2 teaspoon ground cloves • Drain cucumbers and
3 cups Splenda • Crush garlic clove, add onions; discard garlic. Pack
5 clean, hot pint jars and lids with salt to cucumbers and into hot jars. Add hot liquid
onions, and toss to mix. to 1⁄2 inch from top. Remove
Water-bath canner Cover mixture with ice; bubbles, wipe rims, add
refrigerate 3 hours. lids, and process.
218

RED light
Processing Altitude 0-1,000 1,001- 3,001- 6,001+ Not all artificial sweeteners are equal when it comes
in Feet 3,000 6,000 to canning. Some sweeteners have a bitter taste after
Processing 15 15 15 20 heating. Sucralose is recommended for pickle recipes.
Time minutes minutes minutes minutes Another choice may be one of the new stevia-based
sweeteners (such as rebiana), which Japan is using in
commercial pickles. When you use an artificial sweetener,
don’t assume you should use the same amount as sugar.
Follow the label for figuring out equivalent measures.
Preparing the Vegetables Adding the Sweetener

• Traditionally bread-and- • The salting and ice are to • Do not boil this pickling • Pour the liquid while it’s still
butter pickles are cut in make the pickles crisper. liquid; it should just simmer hot over the packed jars.
wavy slices, but you can cut Using crushed ice works for the 5 minutes. Make sure all the slices are
yours any way you like. The best. Keep pickles in the covered.
onions are just thinly sliced. refrigerator during the • Add the sweetener at
crisping. the end of the simmer- • After running a bubble stick
• Don’t make the cucumber ing period. Turn off the through the jars, you may
slices too thick. Thin slices • After draining the pickles, heat and stir it in until it’s need to adjust the fluid
will be crisper; 1⁄4 inch is immediately pack the jars dissolved. levels before processing.
about right. to 1⁄2 inch from rim.
219

Low-Sugar Peach Jam
Never feel guilty when you enjoy this treat
This wonderful sunny and sweet jam won’t leave you feeling make it taste sweeter. If you don’t mind your jam a little less
deprived if you need to lower your sugar intake. You can enjoy sweet, you could leave out the artificial sweetener entirely. A
its flavor on your morning toast or muffin without worry. One sweet fruit like peaches still makes a tasty jam without sweet-
tablespoon of this jam contains roughly 10 calories. ening. Yield: 3 half-pint containers
You can never totally remove the sugar from a jam or jelly
because fruit has natural sugar. However, you reduce the
sugar content and the calories by adding pectin to replace
the thickening qualities of sugar and artificial sweeteners to
Low-Sugar Peach Jam
What You Will Need
4 cups peeled, chopped peaches

Food processor
1 tablespoon lemon juice
1
⁄2 teaspoon ascorbic acid crystals
1 1.75-ounce package powdered regular
pectin
31⁄2 teaspoons liquid artificial sweetener
of your choice • Put peaches in boiling • Remove from heat. Stir in
water and then in cold sweetener; continue stirring
3 sterilized, freezer-safe half-pint jars water; slip off the skins. 2 minutes.
and lids Remove pits and chop.
Puree in processor. • Pour into jars, cool, and top
with lids. Freeze any jars
• Put peach puree in a sauce- that will not be used in 1
pan with lemon juice, ascor- week. Keep opened jars
bic acid, and pectin. Bring refrigerated.
to a boil and boil 1 minute,
stirring constantly.
220

yellow light • • • • RECIPE VARIATION • • • •
Pectin is a natural product found in some fruits that causes
This recipe can be made with apricots, plums, cherries,
fruit juice to thicken. Fruits low in natural pectin need it
or strawberries instead of peaches—or you can use a
added to make jam or jelly. You can buy powdered or liquid
mixture of these fruits. If you don’t have fresh fruit, use
pectin in places that carry canning supplies. There are vari-
frozen fruit packed without sugar or syrup that has
ous types of pectin; make sure you get the pectin that your
been thawed and drained. If you want a jam that can
recipe calls for. Low-sugar, no sugar, and liquid pectin are
be stored on the shelf, use no-sugar pectin and follow
not interchangeable without recipe modifications.
the label directions for substituting it for regular pectin.
Cooking the Puree This Jam Must Be Frozen

• The pectin needs the ascor- • Any artificial liquid sweet- • Make sure your jars are ster- • Make sure the containers
bic acid and lemon juice to eners will work fine. Don’t ilized and kept submerged are cool and the jam has
help thicken the product; substitute powdered sweet- in hot water before filling. thickened and set before
don’t omit these. eners in this recipe. you place the jars in the
• The jars probably won’t seal freezer.
• Don’t add the sweetener • Keep stirring the mixture as they sit and cool, but
to the mix until the heat is for at least 2 minutes after that is okay since the jam • This jam must be frozen
turned off. Too much heat you add the sweetener to will be frozen. Lids should for storage. It will mold
will make it bitter. blend it well and help the fit tightly. or spoil if kept at room
mixture thicken. temperature.
221

Reduced-sugar grape jelly
This recipe cuts the sugar and the calories, but not the taste
If you love peanut butter and jelly sandwiches but worry with grapes, which have a small amount of natural pectin to
about all those calories from regular jelly, or have to restrict aid thickening. Apple juice would work equally well with this
your sugar intake, this recipe can help you. This jelly isn’t recipe. You can use home-canned or commercially prepared
totally sugar free, because all fruit has natural sugars, but it unsweetened juice for this recipe. Yield: 3 half-pint containers
is reduced in calories without sacrificing flavor and texture.
Each tablespoon of this jelly has roughly 11 calories.
This is a different method of thickening fruit juice from the
Low-Sugar Peach Jam recipe. This gelatin method works well
Reduced-Sugar Grape Jelly
What You Will Need
2 packages (2 tablespoons) unflavored

gelatin
2 tablespoons lemon juice
3 cups unsweetened pure grape juice
2 tablespoons artificial liquid sweetener
of choice (optional)
3 sterilized, hot half-pint jars and lids
• Mix the gelatin with the • Boil 1 minute, then remove
lemon juice and stir into a from heat. Add sweetener,
soft paste. if desired. Stir an additional
1 minute.
• Place the grape juice in a
saucepan. Heat ,and just • Pour the jelly into jars and
before boiling add the gela- top with lids. Store jelly in
tin. Bring to a rolling boil, the refrigerator or freeze for
stirring constantly. long-term storage.
222

yellow light • • • • bonus RECIPE • • • •
The gelatin used in this recipe is not the packaged gelatin
Easy Meatballs: These meatballs are tasty and
you make desserts from. It is unflavored and may be found
reduced in calories. Defrost frozen meatballs, or make
with either flavored gelatins or in the canning-supplies sec-
and brown about 3 pounds. Combine 12 ounces chili
tion. All gelatin is made from animal products. Jelly made
sauce, 16 ounces grape jelly, and 1 teaspoon oregano in
from gelatin may not be considered kosher or halal foods
a saucepan over medium heat; stir until mixture is bub-
and may violate religious customs or offend vegetarians.
bly and jelly melted. Pour over meatballs and simmer
Kosher gelatin is available in some areas.
for 30 minutes with the lid on. Yield: 3 pounds
Softening the Gelatin Filling the Jars

• First place the powdered • Bring the mixture to a full, • The jars should be sterilized • After the jelly feels cool and
gelatin in a small bowl and vigorous boil and start tim- and kept under hot water looks set (thick), place in
add the lemon juice. Stir ing. Boil 1 minute, stirring until ready to use. the freezer for long-term
until they make a soft paste. the mixture quickly and storage. Refrigerate opened
constantly. • Pour the jelly while still hot jars; this jelly will spoil if left
• Heat the grape juice to just into the jars. It will look a bit at room temperature.
before boiling and stir in • Turn off the heat and add thin. Top with the lids.
the gelatin paste. the artificial sweetener, if
using, stirring all the while. • Let the jars sit to cool and
Stir for at least 1 more gel. They may not seal, but
minute. that’s okay.
223

Low-sugar Very Berry Jam
A melody of tangy sweet berries in a mouth-pleasing, delicious jam
You’ll be proud to serve this simple recipe at any brunch or Remember that fruit has sugar, and this jam won’t be
tea or even to give it as a gift. sugar free, just lower in sugar and calories. Yield: 5 half-pint
You can use any granular sugar substitute in this recipe, but containers
sucralose is probably the best one for the job. If you enjoy the
tart flavor of fresh fruit, leave the sweetener out altogether.
If you don’t have all the berries available fresh, you can use
frozen berries that have been thawed and drained.
Low-Sugar Very Berry Jam

What You Will Need
1 cup raspberries
1 cup blackberries
2 cups cleaned, hulled, sliced
strawberries
1 package no-sugar pectin
11⁄2 cup granular sugar substitute
5 sterilized half-pint jars and lids
• Wash the raspberries and mix, blending well. Stir until
blackberries. Combine all sugar substitute is dissolved
the berries in a large bowl. and mix thickens—about 3
minutes.
• In a separate bowl, mix the
no-sugar pectin into the • Pour jam into jars. Let sit
granular sugar substitute. 5 minutes, then stir to re-
distribute fruit pieces. Add
• Crush the berries with a lids and refrigerate. Freeze
spoon. Then slowly add the jam that won’t be used
pectin–sugar substitute within a week.
224

MAKE IT EASY yellow light
Use the pectin called for in a recipe. Some pectin needs
Freezer and low-sugar jams and jellies are naturally a
sugar and acid to gel; others are formulated to gel without
bit softer than cooked jellies and jams with sugar. They
it. They are not interchangeable. If you use the wrong pec-
should begin to gel soon after the pectin is added. They
tin, your jam or jelly probably won’t set correctly. The same
are set if they mound on a spoon without pouring over
is true of artificial sweeteners. If the recipe calls for granular,
the sides. If it doesn’t gel, try mixing 11⁄2 teaspoons pectin
don’t use liquid. Pectin is not the same as Clear Jel used to
with 1 teaspoon water per cup of jelly. Heat and stir to dis-
make pie fillings.
solve, then mix into jam.
Bringing Out the Juice Blending Fruit in Jars

• Blend together the granular • When you have juice, slowly • Jars for this recipe should • To make the jars more
sugar substitute and the add the pectin mixture, be sterilized before using attractive, use a spatula to
no-sugar pectin. stirring or pulse blending as and be freezer safe. stir the fruit pieces back
you go. through the jam after it has
• Put the berries in a large • After all the pectin is dis- jelled.
bowl and crush them with • Keep stirring; the mixture solved, fill the jars and let
a spoon or potato masher. should thicken in about them gel about 5 minutes. • Put lids on the jars and
You can also use a blender, 3 minutes. If the mixture As the jam thickens, fruit store any that won’t be
but leave the berries a bit doesn’t seem to be thick pieces float to the top. used in a week in the
chunky. enough, add another tea- freezer.
spoon pectin.
225

Snappy Pickled Onions
Hot, spicy, and salt free, these onions please the palate
You won’t miss the salt in these ooh-la-la spicy pickled also work in this recipe.
onions. It’s the horseradish with the red pepper that gives Don’t reduce the sugar or vinegar in this recipe, but you can
them their fiery zing and brings tears of joy to the eyes. Bring reduce the horseradish and pepper if you don’t like the heat.
these out at your Super Bowl party or your neighborhood These get hotter as they sit in storage. Yield: 4 pints
barbecue. Use them as a garnish on a steak platter or liven
up a bland relish tray.
Use small garden onions or special pickling onions for this
recipe. Small white onion sets that are sold for spring planting
Snappy Pickled Onions
What You Will Need
8 cups tiny white onions

Water
1 cup white sugar
31⁄2 cups white vinegar
4 bay leaves
41⁄4-inch-thick slices fresh horseradish
root
• Dip onions in boiling water. • Place 1 bay leaf, 1 slice
4 teaspoons red pepper Slip off skins and remove horseradish, and 1 tea-
4 clean, hot pint jars and lids roots. spoon red pepper in each
jar. Fill jars with onions.
Water-bath canner • Bring sugar and vinegar to
a boil in a large saucepan. • Pour cooking fluid into jars
Add onions, boil 1 minute. to fill to 1⁄2 inch from rim.
Remove bubbles, wipe rims,
226

Water-Bath Canner Processing Times for Pints • • • • RECIPE VARIATION • • • •
Altitude 0-1,000 1,001- 3,001- 6,001+ Cauliflower Snappers: Cauliflower also makes an
Processing
in Feet 3,000 6,000 excellent “snapper” and may be easier to find late in
Processing 10 15 15 20 the summer. Soak cauliflower heads in salt water for 30
minutes; drain. Break the cauliflower into small florets,
removing any woody parts. Then follow the recipe for
onions, except boil the cauliflower florets for 3 minutes.
Onions and cauliflower “clash” and shouldn’t be mixed.
Preparing Horseradish Adding the “Heat”

• To make the horseradish • If the horseradish root is • The spices and horserad- • When the jars are filled,
slices, scrub horseradish large in diameter, you may ish are added to each jar pour hot cooking fluid over
root thoroughly. You can want to cut slices in half. equally before the onions. them to 1⁄2 inch from rim.
peel it like a carrot or slice The onions will get hotter
without peeling. • If you can’t find fresh as they sit in storage. • Make sure to use a bubble
horseradish, you might stick and adjust the fluid
• Use a sharp knife to cut the find jarred minced or sliced • Lift the onions from the vin- after bubbles are released.
firm horseradish into thin, horseradish in the store. egar with a slotted spoon
almost see-through, slices. and fill the jars. Pack firmly,
Just be sure they are no but don’t smash onions.
more than 1⁄4-inch thick.
227

What Went Wrong
A quick chart to help you decide what to do differently next time
Problem What Went Wrong What to Remember Next Time
Lids didn’t seal Jar cracked, rim chipped, food on rim, handling jars Check jars and rims carefully.
while hot—Do not taste or use. Don’t disturb jars while cooling.
Jars lost fluid Air bubbles rose, pressure fluctuated too much, food Remove bubbles before processing.
during boiled over, jars not covered in water canner—Do Leave the recommended space to jar rim.
processing not open jars after processing to add more fluid. Keep pressure from fluctuating.
Keep jars covered with water.
Cloudy or Minerals in water, additives in salt or spices, starch or Use soft water.
discolored fluid in pigments in food, possible spoilage—Check with an Use canning salt.
jars or sediment expert. Some natural pigments and starches are harmless;
resources
sediment from spices is harmless.

Spoiled food Improper processing type or time, jars didn’t seal, Follow directions for type of processing.
improper storage—Do not taste food—check with Time processing correctly.
an expert. Make sure jars seal before storing.
Pickle problems See Chart in Chapter 3, page 28
Jelly doesn’t set Over- or undercooking, not enough acid or sugar, Follow the recipe.
using the wrong pectin, too much water, batch was Don’t double batches.
too large Use the proper pectin.
Mold on jelly Improper processing, lids didn’t seal, not refrigerated/ Follow processing directions, make sure lids seal, freeze
frozen if needed—Discard the jam or jelly. or refrigerate freezer jams promptly.
Freezer burn Air getting into loose or torn packages or sealed Remove as much air as possible from packages.
inside, in freezer too long Use freezer products not storage. Rewrap damaged food
promptly. Rotate and use food before it’s too old.
Off flavors and Fat going rancid, not blanching or precooking foods, Use fresh meat.
colors in frozen picking up other foods odors Precook or blanch according to recipe.
food Don’t store too long.
Tightly seal packages.
Dry food molding Not enough drying time, improper storage, packag- Thoroughly dry foods.
ing while hot—Don’t use molded food. Cool before packaging.
Store in airtight containers.
Insects or larvae Food dried outside, food not stored properly—Don’t Cover food drying outside and pasteurize before storage.
in dried food use food. Store in tightly sealed containers.
228

resources
229

Where to get Help
Finding Your Altitude Getting Pressure Gauges Checked
Go to www.weather.gov. You will see a United States map; click
on your area, which will bring up a map of the region around you.
for Accuracy
Call your county Cooperative Extension office first. The office is an
Click on the map closest to where you live. Look for the altitude that
outreach office of a university or college and many have educators
appears under the “Point Forecast” that comes up on the page. This
who specialize in food and nutrition. They can test your dial at the
works for most areas of the United States.
office or tell you where to get it checked. Find your Cooperative
You can also call your county Cooperative Extension office or local
Extension office at www.csrees.usda.gov. Click on your state and then
USDA conservation district office and they can give you your gen-
your county. Or look in the phone book under “government.”
eral altitude. Look under “government” in the phone book or find the
The manufacturer of your canner can also check the gauges or sug-
number online.
gest a place to have them checked. There should be a number in
your instruction booklet. If the instructions are missing, you can look
resources
up the contact information online.

National Presto Industries also offers pressure gauge checking. They
can be reached at 3925 N. Hastings Way, Eau Claire, WI 54703; (800)
877-0441; www.gopresto.com.
You can purchase new gauges to replace those that are defective.
Hotlines
Ball and Kerr: (800) 240-3340
Kraft Foods : (800) 431-1001
Pomona and Mrs. Wages: (413) 772-6816
USDA Meat and Poultry: (800) 535-4555
230

resources
231

Books & Web sites
Books Web Sites
When purchasing books, look for the most up-to-date editions. New National Center for Home Food Preservation
food safety research has determined that some older canning recipes www.uga.edu/nchfp/index.html
are not safe. Books published before 1980 may have serious safety • Most current research-based information based at the University of
flaws, and research is changing what we know about food preserva- Georgia; lots of helpful online information.
tion every year.
Pick Your Own
Ball Blue Book 100th Anniversary Edition www.pickyourown.org
• Directions for canning all kinds of fresh produce. They also have sup-
Available at www.freshpreserving.com and at many bookstores, plies for sale.
including Amazon.com.
Simply Canning
resources
New USDA Complete Guide to Home Canning www.simplycanning.com

December 2009 edition available at www.extension.purdue.edu/ • Good canning information.
store
Using and Caring for a Pressure Canner
So Easy To Preserve www.Cals.uidaho.edu/edComm/pdf/PNW/PNW0421.pdf
Published by University of Georgia, available at www.soeasyto • Learn more about pressure canners.
preserve.com
232

Additional Recipe Variations
Sunny Blend
(Variation of the Mixed Fruit in Syrup on pages 44–45)
Use apricots, pineapple, papaya, and orange slices. Follow recipe
as directed.
Peach Pie Filling

(Variation of the Apple Pie Filling on pages 48–49)
Use 6 quarts peeled, pitted, and sliced peaches. Place peach slices
in color preservative solution and blanch as in recipe. Use 7 cups
sugar, 2 cups plus 2 tablespoons Clear Jel, 51⁄4 cups water, and 13⁄4
cups lemon juice; add 1 teaspoon cinnamon. Follow recipe as
written.
Plum Sauce
(Variation of the Peach Dipping Sauce on pages 58–59)
Use 4 cups peeled, pitted, and chopped plums instead of peaches.
Raspberry Jam Blackberry Jelly

(Variation of the Strawberry Jam on pages 60–61) (Variation of the Grape Jelly on pages 62–63)
Use 9 cups cleaned, crushed raspberries in place of the strawberries. Use 10 cups clean blackberries, 3 cups sugar, and 3⁄4 cup water.
Crush the blackberries and add the water. Bring to a boil, reduce
heat, and simmer 5 minutes. Pour into jelly bag and proceed as for
Grape Jelly.
Apricot Preserves
(Variation of the Peach Preserves on pages 66–67)
Use 8 cups peeled, pitted apricots in place of the peaches.
Plum Preserves
(Variation of the Peach Preserves on pages 66–67)
Use 8 cups peeled, pitted plums in place of peaches.
resources
233

Sources For Equipment,
Supplies & Ingredients
Canning Supplies Ingredients
All American Canner.com
www.allamericancanner.com Clear Jel, Pectin, Kosher Gelatin
Amazon Grocery Delivery
Ball
www.agrocerydelivery.com
A source for jars and lids.
www.freshpreserving.com
Kitchen Krafts
resources
www.kitchenkrafts.com
Canning Pantry
www.canningpantry.com
Kosher Gelatin
www.Koshergelatin.com
Canning Supply
www.canningsupply.com
Pomona Pectin
www.pomonapectin.com
Freundcontainers.com
Unusual canning jars, decorative jelly jars, and so on.
www.freundcontainers.com Groceries
Amazon Grocery Delivery
Hard to find local items may turn up here.
Equipment www.agrocerydelivery.com
Lehmans
Good source for all types of home-preserving supplies. They have lots
Local Harvest
of unique items.
www.localharvest.org
www.lehmans.com
National Directory of Farmers’ Markets and Fruit Stands
Pressure Cooker Outlet
www.fruitstands.com
www.pressurecooker-outlet.com
USDA
Farmers’ markets near you are listed with the USDA.
apps.ams.usda.gov/FarmersMarkets
234

Spices
Mrs. Wages
store.mrswagesstore.com
Penzey’s Spices
www.penzeys.com
WholeSpices.com
www.WholeSpices.com
resources
235

Weights & Measures
Measurements Metric Equivalents
3 teaspoons = 1 tablespoon 59.15 milliliters = 4 tablespoons
2 tablespoons = 1 fluid ounce 250 milliliters = 1.05 cups
4 tablespoons = 1⁄4 cup 1 liter = 1.06 quarts
1 cup = 8 fluid ounces 1 ounce = 28 grams
2 cups = 1 pint 1 pound = 454 grams
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts produce = 1 peck
Temperature
To convert temperature from Fahrenheit to Celsius, subtract 32 from
4 pecks produce = 1 bushel
the Fahrenheit temperature, then multiply by 5, then divide by 9.
resources
The weight of dry measures varies by product.

1 pound canning salt = about 11⁄3 cups
1 pound white sugar = about 2 cups
1 pound firmly packed brown sugar = 22⁄3 cups
236

Onions: 1 pound is 3 large and yields about 21⁄2 cups chopped.
Approximate yields of produce
(Yields are for canned or frozen—not dried.) Yields vary with the Peaches: 1 pound is 3 to 5 peaches and yields about 21⁄2 cups
size of produce, amount of waste, and other factors. chopped or sliced.
Apples: 1 pound is 6 medium and yields about 3 cups chopped. 1 Peas: 1 pound peas in the pod yields about 1 cup shelled peas.
bushel will fill about 18 quart jars.
Pears: 1 pound is 4 to 5 pears and yields 21⁄2 cups chopped.
Apricots: 1 pound is about 8 to 10 apricots and yields about 2
cups chopped. Peppers (hot): Depending on type, 1 pound raw yields about 1
cup cored and chopped.
Beans (green): 1 pound yields about 3 cups cut; 1 bushel will fill
about 18 quarts. Peppers (sweet-bell types): 1 pound is 4 large and yields about
2 cups chopped.
Beets: 1 pound beets is 4 to 6 medium and yields 31⁄2 cups diced.
Plums: 1 pound is 12 to 20 plums and yields 2 cups sliced.
Blueberries: 1 pound yields about 3 cups.
Potatoes (sweet): 3 pounds yield about 4 cups chopped.
Cabbage: 1 pound cabbage yields about 31⁄2 cups sliced; 50
pounds fills about 20 quarts. Potatoes (white): 3 pounds yield about 4 cups sliced; 1 bushel fills
about 20 quarts.
Carrots: 1 pound is about 4 large carrots and yields 21⁄2 cups diced;
2 pounds are needed for each quart. Pumpkin: 1 pound yields 2 cups chunks.
Cherries: 21⁄2 pounds yield 4 cups whole and pitted. Raspberries, Blackberries: Each quart box weighs about 11⁄2
pounds and yields about 3 cups whole berries.
Corn: 16 to 20 ears yield about 2 quarts kernels cut from the cob.
Strawberries: A dry quart box yields 3 cups halved berries.
Cranberries: 1 pound yields 4 cups whole.
Tomatoes: 1 pound is 4 medium tomatoes and yields 3 cups
Cucumbers: 1 pound is about 2 large and yields 21⁄2 cups sliced; 6 sliced; 1 bushel slicing tomatoes yields about 18 quarts.
pounds yield about 1 gallon slices.
Zucchini: 1 pound yields about 2 cups diced.
Grapes: 1 pound yields about 4 cups whole.
resources
237

Metric Conversion
Approximate U.S. Metric Equivalents
Tables
Liquid Ingredients
U.S. Measures Metric U.S. Measures Metric
1
⁄4 tsp. 1.23 ml 2 Tbsp. 29.57 ml
1
⁄2 tsp. 2.36 ml 3 Tbsp. 44.36 ml
3 1
⁄4 tsp. 3.70 ml ⁄4 cup 59.15 ml
1
1 tsp. 4.93 ml ⁄2 cup 118.30 ml
resources
11⁄4 tsp. 6.16 ml 1 cup 236.59 ml

1
1 ⁄2 tsp. 7.39 ml 2 cups or 1 pt. 473.18 ml
3
1 ⁄4 tsp. 8.63 ml 3 cups 709.77 ml
2 tsp. 9.86 ml 4 cups or 1 qt. 946.36 ml
1 Tbsp. 14.79 ml 4 qts. or 1 gal. 3.79 l
Dry Ingredients
U.S. Measures Metric U.S. Measures Metric
1 4
⁄16 oz. 2 (1.8) g 2 ⁄5 oz. 80 g
1 1
⁄8 oz. 3 ⁄2 (3.5) g 3 oz. 85 (84.9) g
1 1
⁄4 oz. 7 (7.1) g 3 ⁄2 oz. 100 g
1
⁄2 oz. 15 (14.2) g 4 oz. 115 (113.2) g
3
⁄4 oz. 21 (21.3) g 41⁄2 oz. 125 g
7
⁄8 oz. 25 g 51⁄4 oz. 150 g
7
1 oz. 30 (28.3) g 8 ⁄8 oz. 250 g
3
1 ⁄4 oz. 50 g 16 oz. 1 LB. 454 g
2 oz. 60 (56.6) g 173⁄5 oz. 1 Livre 500 g
238

Glossary
Altitude: Height above sea level. Lid: In canning this refers to a small flat piece of metal with a band
of adhesive. It fits over the mouth of a jar and when heated and then
Ascorbic acid: Vitamin C—it’s used as a preservative for color in cooled, it seals to the jar rim and creates a vacuum inside the jar.
canned fruits and to acidify some fruits. It comes in a variety of forms.
Follow directions on the package when mixing color preservative Mandoline: A kitchen utensil that slices food when it is slid over a
solutions or substituting another form for crystalline ascorbic acid. series of blades. It’s generally operated by hand.
Blanching: The process of quickly heating food in boiling water then Pressure canner: Food in jars is put inside this large pot with a small
quickly cooling it. It stops enzyme activity that changes color, texture, amount of water. The lid seals out air and when heated, steam cre-
and taste in preserved foods. ates pressure, which cooks food at a higher temperature than boiling
water does and kills the microorganisms in low-acid foods.
Brine, Brining: A salty solution used to preserve food, particularly
pickles. Brining means adding the salt solution or letting food soak Processing: In canning this refers to the heating treatment that
in it. makes food safe to eat when stored at room temperature.
Bubble stick: Any small, flat nonmetallic object that is run around Produce: Vegetables and fruits in general.
the inside of a filled jar to release tiny bubbles that cling to the jar
sides and food. Rim: The top edge of a canning jar.
Citric acid: A natural product derived from citrus fruit that is added Screw band: A grooved metal ring that has an open area in the cen-
to foods to acidify them or to preserve color. ter. It screws onto the grooves in a jar top and holds the lid down
during processing.
Dehydrator: A machine that heats food at a low temperature so
that it dries instead of cooks. Water-bath canner: A large pot that allows jars of food to be totally
submerged in water. The water is brought to boiling to heat treat
Enzymes: Proteins in foods that control complex biochemical pro- acidic foods and kill microorganisms that cause food spoilage.
cesses; they can be inactivated by heat, such as by blanching.
Fermentation: The breakdown of carbohydrates by microorgan-

isms, producing lactic acid as a by-product, which can preserve food
and changes its color and taste.
glossary
239

index
A
Apple Beet Salad, 103
Apple Butter, 64–65
Apple Crisp, 163
Apple Juice, 72–73
Apple Pie Filling, 48–49
Apple Pies, Fried Dried, 199
Apple Rings, Spiced, 46–47
Apples, Dried, 198–99
Apples, Sliced in Syrup, 162–63
Applesauce, Pink, 50–51
Apricot Nectar, 76–77
Asian Pesto, 173
index
B
Bacon and Tomato Jam, 68–69
Banana Chips, 196–97
beans
Best Baked Beans, 117
Canned Beans, 116–17
Canned Green Beans, 114–15
Green Bean Casserole, 115
Green Beans, 174–75
St. Patrick’s Day Beans, 175 canners, xii–1 Tomato Ketchup, 132–33
beef Carrots, Canned, 100–101 Copper Pennies, 101
Canned Beef, 146–47 Cauliflower Snappers, 227 corn
Beef Jerky, 212–13 cheese, frozen, 188–89 Corn and Pepper Relish, 138–39
beets cherries Corn on the Cob, 168–69
Canned Beets, 102–3 Cherries in Syrup, 42–43 Corn Relish Dip, 139
Perky Pickled Beets, 128–29 Cherry Juice, 79 Creamed Corn, 106–7
Berry Jam, Low-Sugar Very, 224–25 Cherry Pie Filling or Topping, 54–55 Whole Kernel Corn, 104–5
Blueberry Filling, 55 Dried Cherries, 200–201 cranberries
Broccoli, 176–77 Easy Cherry Tarts, 159 Cranberry Juice, 78–79
Broccoli Soup, Kids’, 177 Sugar-Packed Cherries, 158–59 Cranberry Sauce, 56–57
Broth, Canned, 154–55 White Cherry Fudge, 201 cream, frozen, 188–89
Butter Chicken, Canned, 144–45
Peach Butter, 65 Chili, Easy, 87 D
Pear Butter, 65 Citrus in Water, 40–41 dairy, frozen, 188–89
condiments dehydration, food. See drying
C Honey Barbecue Sauce, 140–41 diet restrictions
Carmelized Pears, 39 Quick Hot Sauce, 134–35 Bread and Butter Pickles, 218–19
240

Low-Sugar Peach Jam, 220–21
Low-Sugar Very Berry Jam, 224–25
No-Salt Dill Pickles, 216–17
Reduced-Sugar Grape Jelly, 222–23
Snappy Pickled Onions, 226–27
drying
Banana Chips, 196–97
Beef Jerky, 212–13
Dried Apples, 198–99
Dried Cherries, 200–201
Dried Onions, 208–9
Dried Peas, 206–7
Dried Potatoes, 204–5
Dried Tomatoes, 192–93
Fruit Leathers, 202–3
Making Raisins, 194–95
Smoked Turkey Jerky, 210–11
techniques, 34–35
Venison Jerky, 214–15
E
Eggs, frozen, 190–91
equipment
canners, xii–1 Homemade French Fries, 178–79 Fruit Leathers, 202–3
food-prep, 6–8 Melon Balls and Grapes, 164–65 Grape Juice, 74–75
helpful, 4–5 milk, cream, and cheese, 188–89 Making Raisins, 194–95
Peach Puree, 160–61 Melon Balls and Grapes, 164–65
F Poultry, 180–81 Mixed Fruit in Syrup, 44–45
fillings Red Meat Cuts, 184–85 Peach Puree, 160–61
Apple Pie Filling, 48–49 Sliced Apples in Syrup, 162–63 Peaches in Syrup, 36–37
Blueberry Filling, 55 Strawberries and Other Berries, 156–57 Pears in Juice, 38–39
Canned Mincemeat Filling, 150–51 Sugar-Packed Cherries, 158–59 Sliced Apples in Syrup, 162–63
Cherry Pie Filling or Topping, 54–55 supplies, 30–31 Spiced Apple Rings, 46–47
Green Tomato Pie Filling, 52–53 techniques, 32–33 Strawberries and Other Berries, 156–57
fish Tropical Fruit Blend, 166–67 Sugar-Packed Cherries, 158–59
Canned Fish, 152–53 Fries, Homemade French, 178–79 Tropical Fruit Blend, 166–67
Fish in Lemon Glaze, 186–87 fruit See also diet restrictions; fillings; sauces;
freezing Apple Juice, 72–73 spreads
Basil Pesto, 172–73 Apricot Nectar, 76–77 Fruit Blend, Tropical, 166–67
Broccoli, 176–77 Banana Chips, 196–97 Fruit in Syrup, Mixed, 44–45
Corn on the Cob, 168–69 Carmelized Pears, 39 Fruit Leathers, 202–3
Eggs, 190–91 Cherries in Syrup, 42–43
Fish in Lemon Glaze, 186–87 Citrus in Water, 40–41 G
Grated Zucchini, 170–71 Cranberry Juice, 78–79 grapes
Green Beans, 174–75 Dried Apples, 198–99 Grape Jelly, 62–63
index
Ground Meats, 182–83 Dried Cherries, 200–201 Grape Juice, 74–75
241

Melon Balls and Grapes, 164–65
Green Tomato Pie Filling, 52–53
ground meats
Canned Ground Meat, 148–49
Ground Meats, 182–83
H
Honey Barbecue Sauce, 140–41
Hot Sauce, Quick, 134–35
J
jams
Strawberry Jam, 60–61
jars, 2–3
jellies
index
Grape Jelly, 62–63

juices
Apple Juice, 72–73
Apricot Nectar, 76–77 Red Meat Cuts, 184–85 Pears in Juice, 38–39
Cherry Juice, 79 Smoked Turkey Jerky, 210–11 peas
Cranberry Juice, 78–79 Venison Jerky, 214–15 Canned Peas with Pearls, 112–13
Grape Juice, 74–75 Melon Balls and Grapes, 164–65 Dried Peas, 206–7
Mixed Vegetable Juice, 82–83 Mexican Sauce, 91 Pemmican, 215
Tomato Juice, 80–81 milk, frozen, 188–89 Pepper Rings, Pickled, 124–25
Mincemeat Filling, Canned, 150–51 Pesto, Basil, 172–73
L pickling
lids, 2–3 O Bread and Butter Pickles, 218–19
onions Dill Relish, 137
M Dried Onions, 208–9 by fermentation, 26–27
meat Snappy Pickled Onions, 226–27 Fiesta Pickled Vegetables, 130–31
Beef Jerky, 212–13 Orange Marmalade, 70–71 Kosher Dill Pickles, 120–21
Canned Beef, Pork or Venison, 146–47 No-Salt Dill Pickles, 216–17
Canned Broth or Stock, 154–55 P Perky Pickled Beets, 128–29
Canned Chicken, 144–45 peaches Pickled Pepper Rings, 124–25
Canned Fish, 152–53 Low-Sugar Peach Jam, 220–21 quick process, 28–29
Canned Ground Meat, 148–49 Peach Butter, 55 Sauerkraut, 126–27
Canned Mincemeat Filling, 150–51 Peach Dipping Sauce, 58–59 Snappy Pickled Onions, 226–27
Easy Meatballs, 223 Peach Preserves, 66–67 supplies, 24–25
Fish in Lemon Glaze, 186–87 Peach Puree, 160–61 Sweet Pickle Relish, 136–37
Ground Meats, 182–83 Peaches in Syrup, 36–37 Sweet Pickles, 122–23
Poultry, 180–81 Pear Butter, 65 Pork, Canned, 146–47
242

potatoes
Canned Sweet Potatoes, 98–99
Canned White Potatoes, 96–97
Dried Potatoes, 204–5
Easy Potato Salad, 97
Homemade French Fries, 178–79
Scalloped Potatoes, Dried Mix for, 205
Poultry, freezing, 180–81
preservatives, 10–11
preserves
Orange Marmalade, 70–71
Peach Preserves, 66–67
Pumpkin, Canned, 110–11
R
Raisins, Making, 194–95
Red Meat Cuts, 184–85
relish
Corn and Pepper Relish, 138–39
Dill Relish, 137
Old-Fashioned Weiner Relish, 142–43
Sweet Pickle Relish, 136–37
Rice Pudding, Simple, 189
S
safety, food, 12–13
sauces
Basil Pesto, 172–73
Cranberry Sauce, 56–57
Honey Barbecue Sauce, 140–41
Mexican Sauce, 91
Peach Dipping Sauce, 58–59
Sauerkraut, 126–27
Soup Mix, Vegetable, 118–19
spices, 10–11
Spinach, Canned, 108–9
Spinach Dip Classic, 109
spreads
Apple Butter, 64–65
Grape Jelly, 62–63
Orange Marmalade, 70–71
Peach Preserves, 66–67
index
Strawberry Jam, 60–61
243

Squash, Canned, 110–11 V Grated Zucchini, 170–71
Stock, Canned, 154–55 Vegetable Juice, Mixed, 82–83 Green Beans, 174–75
strawberries vegetables Homemade French Fries, 178–79
Frozen Strawberries and Other Berries, Basil Pesto, 172–73 Mixed Vegetable Juice, 82–83
156–57 Broccoli, 176–77 Tomato Juice, 80–81
Strawberry Jam, 60–61 Canned Beans, 116–17 Vegetable Soup Mix, 118–19
supplies Canned Beets, 102–3 Whole Kernel Corn, 104–5
freezing, 30–31 Canned Carrots, 100–101 See also condiments; diet restrictions;
jars and lids, 2–3 Canned Green Beans, 114–15 pickling; relish
pickling, 24–25 Canned Peas with Pearls, 112–13 venison
preservatives and spices, 10–11 Canned Pumpkin or Squash, 110–11 Canned Venison, 146–47
Sweet Potatoes, Canned, 98–99 Canned Spinach, 108–9 Venison Jerky, 214–15
Canned Sweet Potatoes, 98–99
T Canned White Potatoes, 96–97 W
techniques Corn on the Cob, 168–69 Weiner Relish, Old-Fashioned, 142–43
canning method, 16–17 Creamed Corn, 106–7 White Cherry Fudge, 201
filling jars, 18–19 Dried Onions, 208–9
food preparation, 14–15 Dried Peas, 206–7 Z
food safety, 12–13 Dried Potatoes, 204–5 Zucchini Bread, 171
index
freezing, 32–33 Dried Tomatoes, 192–93 Zucchini, Grated, 170–71

processing jars, 20–21
removing, cooling, and storing jars,
22–23
tomatoes
Basic Tomato Salsa, 94–95
Crushed Tomatoes, 86–87
Diced with Onions, Peppers, 92–93
Dried Tomatoes, 192–93
Easy Chili, 87
Green Tomato Pie Filling, 52–53
Hot Sauce, Quick, 134–35
Italian Tomato Sauce, 90–91
Mixed Vegetable Juice, 82–83
Tomato Juice, 80–81
Tomato Ketchup, 132–33
Tomato Paste, 88–89
Whole Tomatoes, 84–85
troubleshooting, 228
Turkey Jerky, Smoked, 210–11
244

MAKE IT EASY!
Canning, Pickling
& preserving


farm in Michigan.
US $19.95/CAN $21.95
Globe Pequot Press
Printed in China
CLEAN HOM
DELANEY
MAKE IT EASY!
Canning, Pickling
& preserving


farm in Michigan.
US $19.95/CAN $21.95
Globe Pequot Press
Printed in China
CLEAN HOM
DELANEY

KNACK Make It Easy Series - Canning, Pickling & Preserving

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MAKE IT EASY!

Interested in exploring the time-honored,

Canning, Pickling & PRESERVING

CLEAN HOME, GREEN HOME

Knack_Canning_FM_3pp.indd 1 4/9/10 12:04 PM

Photographs by Viktor Budnik

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Knack_Canning_FM_3pp.indd 6 4/7/10 4:27 PM

Chapter 12: Relish & Condiments Chapter 17: Drying Fruits

Chapter 14: Freezing Fruit Chapter 19: Special Diet Recipes

Chapter 15: Freezing Vegetables Chapter 20: Resources

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Water-Bath Canners How the Canner Works

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Knack_Canning_3pp.indd 2 4/7/10 4:28 PM

Jars and Lids Not to Use Sterilizing Jars

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Jar and Lid Lifters Jar Funnels and Bubble Sticks

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Proper Way to Open Jars Labels Are Essential

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Food Scales Food Processors for Prep

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Food Strainers Are Handy Using a Jelly Bag

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Colanders and Strainers Pots and Pans

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Preservatives, Thickeners, and Acidifiers Flavoring

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Clean, Hot Jars and Lids Food Poisoning

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Knack_Canning_3pp.indd 14 4/7/10 4:29 PM

Blanching Precooking Food

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Hot Pack Cold or Raw Pack

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Canning Jams and Jellies Canning Pickles

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Proper Filling of Jars Removing Air Bubbles

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Wiping the Rim Putting on the Lids

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When to Start Timing Venting Steam on Pressure Canners

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Cool Down Is Part of Processing Time Carefully Remove Jars

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Cooling Jars Removing Rims and Testing Seals

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Pickle Equipment for Fermenting Natural Flavoring

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Prepackaged Flavoring Preparing Food for Pickling