Ebook Guide To Canning And Preserving

Ultimate Guide To Canning And Preserving

Discover the secrets to canning and preserving foods quickly and easily in Victoria Stewart's Ultimate Guide To Canning And Preserving. With this e-book, you'll learn how to can and preserve your own food at home, so you can be sure you'll provide organic, delicious and healthy food for your family. Ultimate Guide To Canning And Preserving is jam-packed with expert advice on saving foods with less time and effort and without using expensive equipment. You'll learn the different methods to use for various foods, the basic materials you'll need to get started, the precautions you'll need to take and much more.

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Canning Without Sugar

Though all instructions indicate that sugar is necessary for the canning of all kinds of fruits, it is not necessary for their proper sterilization and preservation. Any fruit may be successfully sterilized by simply adding boiling water instead of the hot sirup. It is a well-known fact, however, that most fruits canned in water will not retain so well their natural flavor, texture and color as fruit canned in sirup. When the product is to be used for pies, salads, and so on it is not necessary to can in sirup. When fruits canned in water are to be used for sauces, the products should be sweetened before use. In many instances it requires more sugar to sweeten a sauce after canning than it does when the product is canned in the hot sirup. However, during the World War we had a good chance to test the fruits which we canned without sugar, when that commodity was scarce and, in fact, impossible to get in very large quantities. We used our fruits just as they were and considered them...

Preparation Of Fish For Canning

As soon as fish are caught it is advisable to kill them with a knife and allow the blood to run out. Scale fish. This is easily done if the fish is dipped in boiling water. For canning, most varieties of fish need not be skinned. If the fish is very large and coarse, the large back fin may be cut out and the backbone removed, but with most varieties this is unnecessary. Cut off the head and tail, being careful to leave no more meat than necessary on the parts removed. Remove the entrails and the dark membrane that in some fish (e.g., mullets) covers the abdominal cavity. Thoroughly clean the inside. The head may be cleaned and used for fish chowder. If you wish to be sure that all blood is drawn out before canning, place the fish in a brine made of one ounce of salt to one quart of water. Allow the fish to soak from 10 minutes to 1 hour according to the thickness of the fish. Never use this brine but once. If the meat of the fish is very soft or loose, it may be hardened by soaking in...

Easy Methods Of Canning In

If the proper sanitary requirements are provided and instructions of the cold-pack method of canning are followed, it is entirely safe and practical to use tin cans for all kinds of fruits, vegetables and other food products. Food poisoning--commonly called ptomaine poisoning--and the effects ascribed to salts of tin result from improper handling and improper preparation of the product before packing, or from allowing the product to stand in the tin after it has been opened. The raw food products used for canning in tin must be in sound condition, just as they must be if put into glass containers. It is true that canned foods may be rendered unfit for use by improper handling of the product before packing and that decomposition may occur after canning, owing to insufficient processing, improper sealing or the use of leaky containers. This condition, however, is no more likely to be encountered in foods put up in tin than in products canned in other types of containers. You run no more...

The Science of Canning

Drying and salting were the basic preservation methods until Nicholas Appert, a French baker, tried cooking food in tightly corked glass bottles in 1809. Napoleon had asked Appert for a system to preserve food for his far-flung troops. Appert continued his experiments for 15 years. His basic system was to put food in a widemouthed glass bottle, close it with a cork stopper, and then heat in boiling water 5 hours or more. Some of his jars kept and some spoiled, but Appert's efforts proved that heat treatment of a sealed container could preserve the food inside. That was the beginning of canning. You can clearly see when you've got a major crop of mold on something. Bacteria aren't visible in the same way. Like molds and yeasts, there are many different kinds of bacteria that could make a home in your food. Some bacteria thrive at a low temperature and are a problem in your freezer. Some are most comfortable in middle-range temps. For canners the important bacteria are the thermophiles,...

Twelve Life Saving Canning Rules

Canning low-acid food is the only preservation method that can be deadly, so with canning instructions you must follow the rules closely and not experiment. You will hear from people who insist that they canned food in less time or with methods that are not recommended and haven't died of it. Because so many factors enter into what makes food safe, with good luck you might be able to get away with it for a long time. But then again, that luck could run out at any time, and the unthinkable of botulism poisoning could occur. These canning instructions are designed to always provide you such a wide margin of safety that poisoning is simply impossible. You follow the directions, and then you can be confident. 1. Don't use jars larger than a quart. Home canning technology cannot guarantee that larger quantities will be sufficiently heated through for enough time. Rather, the food on the outside will overcook, while that on the inside won't get hot enough. Botulism spores can boil awhile...

Altitude And Its Effect On Canning

Remember that practically all instructions on home canning are based upon a time schedule for sterilization from sea level to an altitude of 500 feet above sea level. When canning at an altitude of more than 500 feet above sea level, it will be necessary to use your judgment in the increase of time for sterilizing on the basis of 20 per cent for each 4,000 feet. Blanching means boiling, not hot. In different directions for canning we often find hot water mentioned when boiling water is intended. Water should be boiling at a gallop when vegetables are blanched berries and soft fruits are not usually blanched, though some are scalded to loosen the skin.

Intermittent Canning Or Fractional Sterilization

Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is possible in the North is not possible in the South. For this canning a good spring-top jar is good, although the Mason jar type of top will serve for one year after one year of use it is advisable to fit old Mason jars and similar types with new tops.

Water Requirements For Home Canning

The hardening of beans, peas and some other products after cooking or processing, or the turning of green vegetables to a dark or russet color usually indicates that the water contains too high a percentage of mineral matter. Water used for canning purposes should be pure, soft if possible or as free from objectionable and excessive qualities of mineral matter as possible. If you are to can any large quantity of food products and have difficulty with the water available, it would be well for you to have the water analyzed and for you to secure the advice of some one at your college of agriculture.

General Canning Instructions

This section explains the canning process. First you prepare and pack the food then you process it using either a water-bath method or a pressure-canning method and then you cool the jars and store them. (And finally, if all goes well, you eat your good canned food ) 3. Give jars a scalding rinse and turn upside down to drain on a clean folded cloth. A dishwasher is not a necessity, but if you have one, you'll find it a real help and time-saver when canning. You can use it to wash batches of canning (or freezing) jars and to keep them hot until needed. If you are doing a hot pack, keep the jars hot so they won't break from the contact with hot food. Never pour boiling water or hot food into a cool jar, and never place a cool jar directly into boiling water. You can keep jars hot by soaking in a big kettle of hot water until you're ready to remove and fill them. NOTE For food products that will be processed less than 15 minutes by either water-bath or pressure methods, it is...

Canning Methods and Supplies

Old Canning Stuff

Get ready for your food preserving ahead of time, because when the harvest is on you'll be frantic. Good supply sources for home canners Cumberland General Store 800-334-4640. Gardener's Kitchen (old-fashioned no-phone lifestyle great lids and prices) PO Box 322, Monument Beach, MA 02553 gkitchen cape.com www.gardeners kitchen cape.com. Home Canning Supply offers a free catalog 800-3544070 760-788-0520 1815 La Brea St., Ramona, CA 92065 sales homecanningsupply.com www.home canningsupply. com. Lehman's Non-Electric 888-438-5346 www.lehmans. com. NOTE Recent discoveries about canning safety mean that no canning recipe from an old book (including older editions of this one ) can be fully trusted. Get your canning recipes from up-to-date sources. Until recently, all canning recipes were based on USD A research completed in 1942. In 1986 the USD A asked Pennsylvania State University to repeat that old research to double-check their results. By 1990 they were finished, and the news was out...

Canning The Fish

Place jars or cans in canner and process in boiling water for three hours. Three hours sterilization will insure the keeping of all varieties of fish, providing fresh products are used and the blanching and other work is carefully done. If canning with a steam-pressure canner or a pressure cooker sterilize for one hour and a half under 10 to 15 lbs. pressure.

Canning Sausage

Canned meat adds variety to the diet in the winter-time and makes a pleasant change from the cured and smoked meats. You put meat into jars in the raw state and extend the sterilizing period or you can cook the meat partially or completely and then sterilize for a shorter period of time. Of course a reliable method of canning meat must be used, such as the cold-pack process, where the sterilizing is done in the tin or jar in either boiling water or steam under pressure. We usually recommend the partial cooking, roasting or boiling of the meat before canning especially for beginners. If you are a beginner in the business of cold-pack canning then by all means cook the meat before putting it in cans. If you have canned peas, beans and corn successfully for years then you are ready for all kinds of raw meat canning. To save criticism of the cold-pack method of canning meat and to guard against any danger from eating poorly prepared and improperly sterilized meat we do not urge beginners...

Canning

My mother canned a lot of meat when I was a little girl, and one of my most pleasant childhood memories is of the taste of her canned venison stew. You can can any kind of meat. Chicken and rabbit may be canned on the bone, but all the bigger meats, of course, are cut away from the bone before canning. Canning is a good way to handle tough cuts because they get cooked tender in the process. Can only fresh meat that was chilled immediately after killing and kept chilled until canning. Don't can any meat that has turned dark or smells like it's starting to spoil See the canning directions in Chapter 7 for info about supplies and safe methods. Large Pieces of Meat. Chill the fresh meat immediately after slaughtering at 40 F or below (but don't freeze it, or you lose quality). You can hold the chilled meat for several days or can it as soon as the body heat is gone. Don't wash meat if needed, just wipe the outside with a damp, clean cloth. Frozen Meat. Canning frozen meat is a second-best...

Amaretto Peach Pecan Preserves

Add the pecans and cook, stirring, about 5 minutes longer. Remove from heat and stir in the Amaretto. Ladle into hot, clean canning jars, leaving 1 4-inch head space. Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath. Cool, label, and store.

Drawbacks Of The Old Methods

The open-kettle, or hot-pack, method is the oldest. It was largely used in the pre-war days. The food is completely cooked in the preserving kettle, and is then packed into hot, sterilized jars, after which the jars are sealed. As the packing into the jar is done after the sterilization has been completed, there is always a possibility of bacteria and spores entering the jar with the cooked food and the air. Fruits can be handled successfully in this way, but this method cannot be used for vegetables, greens and meats. It is a very laborious, hot and hard way to can. Modern housewives are discarding it more and more every year and are beginning to place their trust in the newer and far more scientific methods of canning. The intermittent, or fractional sterilization, method is still beloved by some people who cling to the sure and hate to venture into the new. Vegetables can be handled by this method as can all fruits and meats. It is used rather extensively in the South, where they...

Expensive Outfits Not Essential

If the tops cannot be restored to good condition it is poor economy to use them. Imperfectly sealed jars are probably responsible for more spoiled canned goods than any other cause. Good tops and good rubbers are requisites for good canning. For your canner, or sterilizer, you may use a wash boiler or a galvanized bucket, such as is used for a garbage pail-- a new one, of course. Either is excellent where the family is small and the canning is accordingly light. Some use the reservoir of the cookstove while others employ a large vat. If you should have to buy the wash boiler or pail see that it has a tight-fitting cover and be sure the pail does not leak. Then all you have to do is to secure what we call a false bottom, something that will keep the jars of fruit from touching the direct bottom of the boiler or pail. This false bottom, remember, is absolutely necessary, for without it the jars will break during the boiling. If you use a homemade rack without handles you should have a...

Soft Fruits And Berries

Having decided on your canning outfit, whether you are going to can in boiling water, in a condensed steam cooker, or in steam under pressure having gathered together the necessary tools, such as spoons, knives and a funnel having raided the storeroom and collected some jars, you are now ready for the actual work of canning. It is rather unfortunate that strawberries should be one of the very hardest products to can with good results. The canning itself is simple--all berries are quickly and easily canned--but strawberries always shrink, are apt to turn a little brown, and, what distresses us most of all, they float to the top of the jar. Wash the jars in soap and water. Rinse in boiling water. Some people temper new jars so they will stand the shock of hot water or hot sirup without breaking. If you wish to take this extra precaution put the jars in a dishpan or kettle of cold water after they have been washed in soapy water bring the water slowly to a boil and let it boil fifteen...

How Other Vegetables Are Canned

We blanch beans, peas, corn, cabbage, carrots, beets, turnips, and so on, for three to ten minutes. We blanch these vegetables to eliminate any objectionable acids or bitter flavors which may be present, and thus improve the flavor to reduce the bulk so we can pack closer to start the flow of the coloring matter to improve the texture of the vegetables by making them more tender, and to improve the appearance by helping to make clear the liquid in the jar. Blanching is what makes for success in the cold-pack method of canning. Blanching is very important and must be carefully and accurately done.

Special Directions For Various Vegetables

Corn expands a little in processing, and for this reason jars should not be filled quite full. Corn that has reached the dough stage before being packed will have a cheesy appearance after canning. Corn should never be allowed to remain in the cold-dip water. Field corn. This product is commonly known as corn-club breakfast food. The corn should be selected between the milk and the dough stage. Wide-mouthed glass jars or tin cans should be used for canning this product. Avoid packing container too full, as the product swells during the sterilization period. The corn should be canned the same day it is picked from the field if possible. After this product has been sterilized and cooked and stored away it will form a solid, butter-like mass which may be cut into convenient slices for toasting, frying and baking purposes.

Tomato Acid Checks Bacteria

Some women who have canned soup tell me it spoiled or tasted sourish and smelled sourish too. This is what we call flat sour. It may happen to any vegetable you can, as well as to the soups. Flat sour affects peas, beans, asparagus and corn more than other vegetables. If the vegetables have been picked for some time and the bacteria have had a chance to work, and you are not exceedingly careful about your canning, you may develop flat sour in the soup. If you let one little spore of this bacteria survive all is lost. Its moist growing place is favorable to development, particularly if not much acid is present. One little spore left in a jar will multiply in twenty hours to some twenty millions of bacteria. This twenty million can stand on the point of a needle, so a can could acquire quite a large population in a short time. Bacteria do not like acids, so it is always a good idea to have tomatoes in your soup mixture, and get the tomatoes into the stone crock early in the game. The...

Gingered Cantaloupe Pickles

While the cantaloupe cooks, sterilize 8 half-pint canning jars according to manufacturer's directions. With a slotted spoon, divide the fruit chunks evenly among the jars, filling them to within 1 2 inch of their tops. Pour the syrup evenly over the cantaloupe. Process the jars in a water bath for 10 minutes. Let the pickles sit at least 1 week to develop their flavor.

Green Tomato Jalapeno Relish

Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1 2 inch of headspace. Process the jars in a water bath for 10 minutes.

Mango Orange Marmalade

Prepare 6 (8-ounce) canning jars and lids following manufacturer's instructions. Process orange with rind in container of electric food processor until thinly sliced (about 2 cups). Combine mango and orange in a large microproof bowl. Microwave at HIGH for 2 minutes, until mixture comes to boiling, stirring occasionally. Add pectin cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice.

Why Canned Goods Spoil

Every day brings letters to my desk saying, Why did my jars of vegetables lose water or, When I looked into my canner I saw all the beautiful dark sirup in the bottom of the canner instead of in the jars, or, What shall I do, my beets are all white etc., etc. In this chapter I am going to try and tell you a few things you must and must not do. A few Do's and Don'ts may help you a little in your canning and food preserving.

Strawberry Rhubarb

Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Berries Or Fruit Rising To The

In canning mushrooms in tin, always use lacquered cans. Do not fail to blanch and cold dip before packing, and remove the mushrooms immediately after opening the tin cans. In canning cabbage and other similar products always soak the product in cold brine for one hour before sterilizing. Use pound salt to 12 quarts water. This is believed to improve the flavor. Always wash greens or other vegetables, to remove all dirt and grit.

The Advantages Of Drying

When we come right down to facts, drying has many advantages over canning. The process is very simple, as you will see. The cost is slight. In almost every home the necessary equipment, in its simplest form, is already at hand. There is no expense for glass jars or tin cans, and with ordinary care there is no loss of products, as there may be in handling glass jars or from spoilage. The actual work requires less time and less skill than canning and the dried products when properly prepared are just as good as the canned ones some say better.

How To Dry Vegetables

Vegetable drying is a little more complicated than fruit drying, just as vegetable canning is more complicated than fruit canning. Blanching is an important part of the operation. It makes vegetable drying satisfactory as well as easy and simple, just as it makes vegetable canning possible. However, there is one difference between blanching vegetables for canning and blanching them for drying. After repeated experiments it has been found that for drying purposes it is best to blanch all vegetables in steam rather than in boiling water. In vegetable canning we blanch almost all vegetables in boiling water, usually steaming only the members of the green family. Blanching is necessary for many reasons. It removes the strong flavors, objectionable to many people. Beans, cabbage, turnips and onions have too strong a flavor if dried without blanching. Furthermore, it starts the color to flowing, just as it does in canning. It removes the sticky coating round vegetables. Most vegetables have...

Every Step In Brining

We have learned how to preserve fruit and vegetables by canning and drying and now we are going to learn another method to preserve foods, in which salt is used. We use this salt method for vegetables. It is not adapted to fruits. We may pickle apples, pears and peaches, but we ferment, brine and dry-salt only vegetables. This salt method is not a substitute for drying or canning, but just an additional method we may employ. Every thrifty housewife of to-day wants her shelves of canned foods, her boxes of dried foods and her crocks of salted foods. Each kind has its proper function to perform in the household. One cannot take the place of the other. For women on the farm salting is a salvation. In busy seasons when canning and drying seem an impossibility, a great many vegetables can be saved by this method in a very short time. The labor required is very small, as no cooking is necessary. A good supply of salt is the one necessity. Besides the saving of time, salting saves jars,...

Three Methods Of Salting Food

Husk and clean the silk from the corn wash and place the ears on end in the jar, packing the jar nearly full. Pour the brine over the ears add cover and weights. Fermented corn has a sour taste, which may not be relished if the corn is eaten alone. For this reason it will be preferable in most cases to preserve corn by canning, drying or by salting without fermentation. Fermented corn, however, may be used in the preparation of some dishes, such as chowders, omelets, and so forth, where its flavor will be masked to some extent by the other ingredients. To some people this peculiar acid taste of fermented corn is not at all objectionable.

Home Storage Of Vegetables

Towards the end of the canning season most housewives have used every available glass jar and tin can and hesitate about purchasing a new supply. They have dried and brined many products and yet they feel, and Canning, drying, pickling and salting are essential and necessary but they can not take the place of storage. To keep vegetables in their natural state is the easiest and simplest form of food preservation. Of course, you must take proper precautions against freezing and decay. If you do this you can have an abundant supply of many kinds of fresh vegetables all winter, where climatic and living conditions will permit. Storage costs but little money and little effort and yet it is very satisfactory.

Living Up To Contracts

Occasionally a quantity of fruit which will not meet the rigid requirements of the canning business can be turned into preserves, jellies or fruit juices. Preserves and jellies should be marketed in glass, and fruit juices in bottles, although some manufacturers are now marketing some of these products in fiber cups. This line of products will require some additional equipment, but there is a steady demand for such homemade things and many women are deriving profits through the sale of their tastily prepared jellies, just as pickles and condiments have lined the pocketbooks of ambitious housewives before now. Home canning for the market is essentially a matter of specializing and of giving the consumer a better product than he is accustomed to purchase. Too much emphasis cannot be placed upon the maintenance of a high standard for home-canned goods. Care should be taken that every jar measures up to a rigid standard, for a single one which falls below grade will neutralize the...

Getting Ready To

Before the World War, housewives had lost the good habit of canning, preserving and pickling. It was easier to buy California fruits by the case and canned vegetables by the dozen or half dozen cans, according to the size of the family. There is no doubt it was cheaper and decidedly easier to purchase canned fruits, vegetables, greens, soups and meats than to take time and strength in the very hottest season of the year to do our own canning. But what was true then is not true now. The war taught us thrift. The crime of wasting even a few tomatoes or berries has sunk into our minds to stay forever scientific canning methods have been adopted by the modern woman. Women who had never canned in days before the war had to can during war days. Food was so scarce and so high in price that to buy fancy or even plain canned products was a severe strain on the average housewife's purse. The American woman, as was to be expected, came quickly and eagerly to the front with the solution and the...

The Coldpack Method

The method of to-day that came into its own during the war is known as the cold-pack method of canning. It fought a long fight to prove that it was a very efficient, economical and satisfactory process for busy housewives to can everything that grows. By this cold-pack, or cold-fill, method of canning, all food products, including fruits, vegetables and meats, can be successfully sterilized in a single period with but one handling of the product in and out of the canner. All the flavor is retained, the product is not cooked to a mushy pulp, and the labor and time needed for the canning are less than in any other method. The housewife's canning enemy, mold, is eliminated and all bacteria and bacterial spores which cause vegetables and meat to spoil are destroyed.

Sirups

Of course you are wondering about the sirups for the different fruits. There is no set rule for making sirup. It is not necessary to use sirup in canning fruits. The amount of sugar used in the sirup will depend upon the individual taste. In a first-class product there should be enough sirup to improve its flavor, but not enough to make it take the place in the diet of a sweet preserve rather than a fresh fruit.

Pineapples

The object of canning citrus fruits is, first, to save the surplus and by-products second, to furnish wholesome fruits at reasonable cost to more of our people third, to help the producer to transform by-products into net profits. Almost every one likes canned pineapple, but some housewives stopped canning this fruit because they found that when cooked in sirup it seemed to get tough and less palatable. Vegetable and fruit fibers are toughened when cooked with sugar for any length of time, so in all cases where you desire to keep the product as Nature grew it avoid this form of cooking. But pineapple slices or pieces are so hard they cannot be put directly into the jars as berries are. Pineapples must undergo a preliminary process to make them palatable and soft. This preliminary process is known in canning as blanching.

Oranges

Canning Whole Oranges and Other Citrus Fruits. Select windfall or packing-plant culls. Use no unsound or decayed fruit. Remove skin and white fiber on surface. Blanch fruit in boiling water one and a half minutes. Canning Sliced Oranges for Salad Purposes. The oranges may be divided into their natural sections or sliced with a knife. Pack jars or containers full. Pour over product hot thin sirup. Place rubber and cap in position. Partially seal--not tight. Sterilize ten minutes in hot-water-bath and condensed-steam outfits six minutes in water-seal outfit five minutes in steam-pressure outfit with five pounds of steam four minutes in aluminum pressure-cooker outfit under ten pounds of steam. Remove jars, tighten covers, invert to cool and test the joints. Wrap jars with paper to prevent bleaching, and store.

Tomatoes

The best tomatoes for canning are those of moderate size, smooth and uniformly ripe. When a tomato ripens unevenly or when it is misshapen, it is difficult to peel, and the percentage of waste is high. Tomatoes should not be picked when they are green or partly ripe, for the flavor will not be so good as when they are allowed to remain upon the vines until fully ripe. Care should be taken, however, not to allow them to become overripe before canning. Have the water boiling hard. Lower the tomatoes into the boiling water. This is called scalding the tomatoes. We scald the tomatoes to loosen the skin. If the tomatoes are very ripe, one minute scalding will be sufficient. The average length of time for tomatoes, just perfect for canning, is one and a half minutes. Do not leave the tomatoes in the hot water until the skins break, as this gives them a fuzzy appearance. The salt in canning does not act as a preservative, but as seasoning so if for any reason you forget the salt, do not be...

The Way To Seal

The products are in the hot jars now. The jars do not need to be full in order to keep. If you were canning by the open-kettle method, the air in the partly filled jar would not have been sterilized, and might contain the bacteria which cause the product to ferment or mold. But by the cold pack, the air in the can is sterilized while the product is being sterilized and if the can is closed immediately after cooking, a single spoonful may be canned in a two-quart jar and the product will keep indefinitely. When canning in tin we cap and tip the cans at once. The tin will bulge out, but is strong enough to withstand the pressure, and when the contents cool the can will come back into shape.

Ginger Pear Honey

Grind pears and lemon with a meat grinder. Add grated rind and juice of other 2 lemons. Place all ingredients in large canning kettle. Start on high heat and bring to a boil. Turn to medium low and cook until amber and as thick as desired (approximately 1 1 2 hours). Place in jars and seal. Recipe may be cut in half.

Honey Packed Peaches

In a large bowl, mix 1 4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1 4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1 4 inch from tops. Wipe rims of jars top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops ofjars. Bring water to a rolling boil boil for 25 minutes. Remove jars carefully and cool on a wire rack.

Jams And Butters

If you wish to eliminate the necessity of using paraffin or other wax tops for jellies, jams and preserves, you can use the cold-pack method of canning. You may have containers with screw or bail tops which you wish to use in this way. The following is one recipe showing how to proceed.

Lemon Marmalade

The marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.

Canned Pork

After cleaning, season and fry, roast, stew, or bake in oven as though preparing for serving directly on the table. Cook until meat is about three fourths done. Pack while hot into sanitary tin cans or glass jars. Pour over the meat the hot liquids, gravies, dressings, etc., or hot water. Add salt and proceed as in any other cold-pack canning.

Fried Spring Chicken

After cleaning and preparing the chickens, season and fry as though for serving directly on the table. Cook until the meat is about three-fourths done. If a whole spring chicken, break the neck and both legs and fold around body of chicken. Roll up tight, tie a string around the chicken and drop this hot, partially fried product into sanitary tin cans or glass jars. A quart tin can (No. 3) will hold two to four small chickens. Pour liquid from the griddle or frying pan into the can over the chicken. Proceed, as in any other canning, with the sealing, sterilizing and removing of the jars. Chicken fries canned in the late fall preserve the meat at the most delicious stage and furthermore we avoid the expense of feeding the chickens throughout the winter.

Rabbit Mincemeat

Remove and seal. STEPS IN CANNING MEAT AND GAME For all meat, poultry or game canning the following general instructions should be kept in mind. 3. Cut up into convenient portions for cooking or canning. The following data will be of interest to those who contemplate canning meat. Hog on foot weight 500.

Persimmon Chutney

Prepare half-pint canning jars according to manufacturer's directions. Split the skins of the persimmons, and spoon out the soft flesh. Combine the fruit and other ingredients in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky.

Shrimps

Shrimps when first caught are a grayish white color. They are very delicate and spoil quickly if allowed to stand for any length of time in a warm place. There are two general methods of canning shrimp the dry pack and wet pack. Nearly all the trade now calls for wet pack because the other always has a rather offensive odor and the meat is never so fresh and sweet of flavor as the wet pack. Canned shrimp is very pleasing to the taste and is preferred by many to lobster for salads and stews.

Crab Meat

Put 5 gallons of water in a large kettle. Add lb. of baking soda to it. When boiling vigorously throw the live crabs in it and boil quickly for 20 minutes. Remove crabs and wash them in cold water. Pick out all meat. Wash the meat in a brine made of 1 ounce of salt dissolved in three quarts of water. Drain and pack in enameled No. 1 flat cans. Sterilize. As soon as the time of sterilizing is up, plunge the cans immediately into cold water, otherwise crab meat discolors. For this reason, glass jars are not so well adapted to crab meat canning as tin cans.

Advantages Of Cans

Many housewives ask, Why can in tin when we have always used glass jars There are many advantages in canning in tin which we can well consider. There is no breakage as in glass you can handle the tin cans as carelessly as you choose and you will not hear a snap or crack indicating a lost jar. Furthermore, tin cans are easier to handle not only in canning but in storing. This is the way to operate a can sealer Prepare the fruits and vegetables as for any canning, following directions formerly given for cold-pack canning.

The Tinning Outfit

The price of the winter can opener is 17.00 for smaller size and 19.50 for the larger one. Several standard sizes of tin cans are in common use for canning purposes, as follows The cans are put up in crates holding 100 or 500 cans. If you are canning for the ordinary market use Number 2 cans for berries, corn, peas and cherries Number 3 cans for tomatoes, peaches, apples, pears and sweet potatoes.

Canrubbers

Possibly your canning troubles are all due to using a poor grade of rubber rings. This is poor economy. Rubbers are apt to give more trouble than anything else to canners when using glass jars. Many of the rubbers sold are of a very poor quality, disintegrating quickly when subjected to heat and strain. My sister, canning in the hot climate of India, has more trouble with the rubber proposition than anything else. The one-period, cold-pack method and the intermittent method of home canning require a rubber ring essentially different from that commonly used in the old hot-pack method of home canning. Investigation shows that many of the rings upon the market are unsuitable for these newer methods, being unable to withstand the long periods of boiling required in the canning of vegetables and meats. Practical canning tests have indicated that rubber rings for use in this method should meet the following requirements Cold-pack and intermittent-canning require a rubber ring that is tough,...

Flat Sour

Flat-sour often causes annoyance to beginners in canning some vegetables, such as corn, peas, beans and asparagus. These canned foods may show no signs of spoilage and yet when the can is opened the product may have a sour taste and a disagreeable odor. This flat-sour is not harmful and must not be confused with botulinus, which is harmful. However, the taste and odor are so disagreeable you will have no desire to eat flat-sour canned goods.

Troubles With Corn

Corn seems to give the most trouble, but with a little care and study this product may be canned as easily as any other grown in the garden. A little experience in selecting the ears and ability to recognize corn that is just between the milk and dough stage is important. Blanch not longer than five minutes. A plunge in cold water is sufficient. Cut the corn from the cob with a sharp knife and pack at once in sterilized jars. Best results can be accomplished when two people cut and one person fills. If it is necessary for one person to work alone, cut off sufficient corn to fill one jar, pour on boiling water, add salt, place rubber and cap in position and put the jar at once in the canner. A little overcooking does not injure the quality of canned corn. Corn should not be tightly packed in the jar it expands a little in processing and for this reason each jar should be filled scant full. Corn that has a cheesy appearance after canning had reached the dough stage before being packed....

Three Fruit Marmalade

Measure 6 cups pulp and juice into same Dutch oven. Add sugar. Bring to boil stir to dissolve sugar. Boil rapidly stir often, until mixture sheets off spoon (8 degrees F above the boiling point of water on candy thermometer). Remove from heat. Stir gently and skim foam from top. Ladle into hot, sterilized half-pint canning jars. Leave 1 4-inch headspace. Seal with canning lids according to manufacturer's directions. In a boiling water bath, process for 5 minutes from the moment water returns to boil. Add 1 minute for each 1,000 feet above sea level. Cool on rack. Store in a cool, dry, dark place.

Okra Pickles

In a large bowl, soak the okra in cold water for about 1 hour to plump it. While the okra soaks, sterilize four (1 pint) canning jars according to manufacturer's directions. Shortly before the okra finishes its bath, combine the vinegar, water, salt, hot pepper sauce and Worcestershire sauce in a medium saucepan. bring the mixture to a boil. Simmer the pickling liquid while you prepare the okra and spices in their jars.

Pickled Jalapenos

Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars. Arrange equal amounts of the jalapenos, garlic and peppercorns in each jar. Pour the hot liquid over the peppers, leaving 1 2 inch headspace. Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.

Pickled Pigs Feet

Place in hot water on stove and cook until tender, but not until meat can be removed from bones. Pack the feet into clean canning jars, filling to within 1 2-inch of the top of jar with boiling spiced vinegar. Put on cap, screwing the band tight. Process jars in water bath for 90 minutes.

Dill Pickles

4 pounds small pickling cucumbers 4 1 4 cups water 4 cups white vinegar 6 tablespoons canning salt Garlic cloves, chopped Fresh dill or dill seed Peppercorns Mustard seed Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt bring to boil. Pack cucumbers into hot jars, leaving 1 4-inch headspace. Add 2 heads of dill or 1 4 cup dill seed, 1 2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar. Carefully pour hot liquid over cucumbers, leaving 1 4-inch headspace. Remove air bubbles with nonmetallic spatula. Adjust caps. Process pints 15 minutes in boiling water bath canner.

Giardiniera

NOTES Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water. Keep jars in kettle till ready to use. Remove jars one at a time and fill with pickles or jam. (You will find that a jar lifter is handy. Call Ball or Kerr Jars for ordering.) Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes. Canning kettle should have a rack in the bottom for jars. The jars should not sit on the kettle bottom.

Bandits at Four OClock

The Summer kitchen is a later wood frame addition to the original stone house. A Summer kitchen was used, as the name implies, during the Summer when it was hot, so that the cooking stoves wouldn't heat up an otherwise cool house. It was also where the women put up preserves and processed all the garden produce for the Winter. I can't imagine how uncomfortable it must have been when they were cooking and canning during the hot, hot days of Summer, before air conditioning or even electric fans. The original small wood door has now been enlarged into an archway that connects it directly to the main kitchen. The shed that is attached to the Summer kitchen is accessible only from the outside, but the hollow wood walls boom loudly with the echoes from the banging within.

Harvest and Preparation

Preserving Because of the nature of mushrooms, unless you live in a drafty tent you have a chance of growing them fresh year-round. Nevertheless, they can be preserved by drying, freezing, or canning. Canning MARINATED WHOLE MUSHROOMS You'll need 7 lb. small whole mushrooms, Vi c. bottled lemon juice, 2 c. olive or salad oil, 2'A c. white vinegar (5 percent), I T. oregano leaves, I T. dried basil leaves, I T. canning or pickling salt Vi c. finely chopped onion, 'A c. diced pimento (optional), 2 cloves garlic cut in quarters, and black peppercorns. Select very fresh, unopened mushrooms with caps less than I 'A inches in diameter. Wash. Cut stems, leaving lA inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms.

Tastings Whats in the tuna can

The canning industry in the U.S. uses all the tuna we don't consume fresh. Albacore is firm, white, and mild, and you find it in the market as the higher-priced canned white tuna. Tuna that is not as light in color and stronger in flavor fills up the rest of the cans on the shelf. They reserve tuna for pet food, that has too strong flavor or too dark color for most human palates.

Preserving The Season

The heat, cover, and set aside overnight, at least 8 and up to 12 hours. Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat boil 3 minutes to concentrate the flavors. Pour the syrup over the slices to cover discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The Clementines will keep in the refrigerator for up to 3 months.

Origin Botanical Facts

Throughout Asia, unripe jackfruit is often boiled, fried, or roasted. The ripe fruit, which emits a pleasant smell and has a sweet taste, is usually eaten fresh as a dessert, or fermented and distilled to produce a liquor. Jackfruit also is preserved by drying or canning. Jackfruit seeds are roasted or boiled and eaten like chestnuts or, in India, used in curries.

Dried and sundried tomatoes

The idea of drying tomatoes to preserve them is not a new one. This alternative to canning is easy, but it requires warm sunny weather during and after the tomato harvesting season. Any rain or periods of cloudy, cool weather, and the sun-dried tomatoes turn mold-covered and semi-dried. This means that climate limits making truly sun-dried tomatoes to very few tomato-growing areas in the world the Mediterranean regions of Italy and France and California.

Drying Barbecued Beef Jerky

Combine all marinade ingredients into a glass bakind dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.

Books Containers and Equipment

Food Preservation Books Stocking Up III The All-New Edition of America's Qassic Preserving Guide, by Carol Hupping, covers canning, drying, freezing, root cellaring, plus preserving meat and dairy products. A similar, good, big, conservative, encyclopedic book on food preserving is Putting Food By, by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene it also covers making sausage, cheese, lard, and grits. The Busy Person's Guide to Preserving Food by Janet Bachand Chadwick (1982) and The Big Book of Preserving the Harvest by Carol W Constenbader would also be helpful. For commercial level postharvest technology, see the Wiley Encyclopedia of Food Science and Technology (4 vols., John Wiley & Sons, NY, 2000). NOTE The USDA says be careful of any canning recipes published before 1990 Before then, all canning recipes were based on research completed in 1942, but USDA studies completed in 1990found numerous errors in the old research. equipment If you are preserving foods gathered from...

Buying and Installing a Freezer

Some big families I know use 2 chest freezers. But I think one can do it for most families if you stagger the input. Vegetables and berries are frozen in season. Canning your fruit saves room. Wait to butcher until the weather is quite cold and there is increasing room in the freezer because the vegetables are being eaten up. On the other hand, if you have, say, two 10-cubic-foot freezers instead of one 20-cubic-foot one, you can use one for long-term storage and the other for frequently used items. The long-term foods will store better because the lid isn't going up and down all the time. And when you defrost, you can keep frozen goods in one while you defrost the other, and then switch and do the same thing to clean the other. cord and Plug When you are setting up your freezer, put the cord and plug in a place that's as protected as possible from little gremlins. All they have to do is pull that plug to bring on a terrible disaster in the freezer. Since the first edition of this...

Cocoa Peanut Butter Cookie Mix In A

In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture it will be a tight fit. Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in order in a 1 quart, wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. 1 (1-qt.) wide-mouth canning jar

Roasted Pepper Ketchup

In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel the skin off all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1 2 cup reserved liquid and process until blended. Sterilize a quart-size preserving jar and keep hot. Sterilize the lids and keep hot. Pour the mixture into the jar leaving 1 2-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch. Cover the kettle and boil for 15 minutes. Using...

Can you suggest a solution to the problem of shrinkage in our apple pie filling

The other possible reason for the problem arises from the physical breakdown of the fruit, 'pulping', which results in loss of filling volume. Bramley apples are generally considered to be the most satisfactory type of apple for baking purposes. It is possible, however, that well-matured fruit that has undergone canning may not be able to withstand baking as well as less mature fruit would in a relatively 'fresh' condition. You may wish to try using fresh apples that have been preserved in ascorbic acid or brine.

Flavor and appearance

The easiest way to prevent browning in freshly cut-up fruit is to dip it into lemon juice. Any acid will do but lemon juice interferes least with the fruit flavor. Acid halts the enzymatic reaction. Antioxidant powders is another choice and are available near the canning supplies of the supermarkets. They contain citric acid, don't transmit flavor to the fruit and are inexpensive. Dissolve a small amount in water according to package directions and drop the slices of fruit or vegetable into the solution for a few seconds.

Henofthewoods Cauliflower

Nearly all fresh morels in the U.S. markets are domestic. The United States exports large quantities to Europe for canning. Cultivation of morels is not yet possible. These are underground plants the visible hat is the fruit. Morels picked in the United States are normally not as sandy as their imported counterparts. There are more than 22 varieties of morels found in the United States, but basically only black and white morels are of commercial importance. White morels are of superior quality, because they are lighter, more delicate than black morels. The best come from Michigan and Wisconsin. Although white morels are rarer than black morels, they are not necessarily more expensive. False morels, called snow morels, reach the market occasionally. They are less expensive, but should never be used. All morels, although not toxic, can cause stomach cramps and indigestion if eaten in large quantities. Many European cookbooks recommend parboiling all morels to remove any trace amounts of...

Tree Fruit Propagation

Takes a few years to get production going (unless you inherit mature plants). In the meantime you can compensate by scavenging for wild fruit and berries. Find out where they are and when. The general rule is to freeze berries and can fruit, but you may also can berries, or dry any of them. You'll want a good supply of canning jars. Figure on at least 80 qt. of fruit annually for a couple and 40 more for each child, and that's a desperate minimum. That's only 1 qt. a week per person during the 9 months when fruit is out of season. Then you can use rhubarb, strawberries, raspberries, cherries, and early apples to carry you until the later, larger fruits are ripe again.

Preservation and Preserves

The Salem housewife also referred to preserving damson plums, noting that she was ''a week too late. She no doubt followed a procedure, involving neither sugar nor syrup, similar to what a standard modern cookbook calls ''canning in a boiling-water bath. Simmons's version of this method stated that newly ripe damsons should be used. They were to be placed in air- and watertight bottles, which were in turn to be placed over the fire in a kettle of cold water. After slow heating, half an hour of slow boiling, and a period of cooling, the bottles were to be removed from the kettle and deposited in a cold place. If the seals on the bottles were properly maintained, the plums would keep for a year.43 Distinctions between fruit preserved in sugared syrup and the ''preserves'' that we think of as synonymous with jams and jellies were elusive before the canning revolution of the late nineteenth century. Cookbooks placed recipes ''for preserving fruit in the same section with those for jams,...

Handling Dried Vegetables

Drying has always been an important method for preserving vegetables, especially before modern canning and freezing techniques were developed. Modern technology has developed new methods for drying foods, so a great variety of dried products is on the market, including dried potatoes, onions, carrots, celery, beans, peppers, tomatoes, and mushrooms.

Food Preservation Methods

This section describes general methods of food preservation. For detailed canning, freezing, drying, or root cellar storage procedures, look in the chapter that covers that food for grains, Chapter 3 for herbs, Chapter 5 for fruits, Chapter 6 meats, Chapter 8. For vegetables, look in Chapter 4 pickles are mostly discussed under Cucumbers and sauerkraut making under Cabbage in that chapter. In-Ground Storage Some people say you should leave most of the root vegetables in the garden during the winter, even after they're grown, rather than using other preserving methods. Parsnips and salsify are about the be t for that they're often left in the ground over winter with a mulch over them. But I tried that and despaired. Every time I wanted something out of the garden, the ground was either frozen so solid that I couldn't dig it up, or it was so wet and muddy that I could barely manage to pull my legs back out of the garden soil, much less bring an armload of vegetables with me. If the...

Pickled okra

Special Equipment 4 pint-sized canning jars, sterilized* 2) Place 1 chile, 1 2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1 4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products._

Beans Canned

Although cooked dried beans have a more resilient consistency and a cleaner flavor, canned beans are much more convenient, especially when you're in a hurry, and provide similar nutrients in a fraction of the time. Unfortunately, the canning process tends to overcook beans, causing many brands to be overly mushy. For less mush, look for organic canned beans. To reduce gassinesss Pour off the canning liquid and rinse the beans well before using. Rinsing washes away some of the oligosaccharides (complex sugars) that contribute to gassiness. Rinsing also removes up to 40 percent of the sodium. Black-eyed peas, lima beans, and chickpeas are the least gassy beans.

Creamy Vinaigrette

If you have to rinse it, don't do it under the faucet. Place the meat in a sieve and dip the sieve in a small amount of water. Loosen the meat with one finger, then remove the sieve from the water and shake the meat dry. The flavor will not be destroyed, but the saltiness of the canning liquid will be gone.

Pretreating Fruits

Ascorbic acid citric acid dips are often used as a pretreatment for fruits. They prevent fruits such as apples, pears, peaches, and apricots from turning brown when cut and exposed to air. An ascorbic acid dip also increases the vitamin C content of the dried fruit. (Ascorbic acid is another name for vitamin C.) Use U.S.P. ascorbic acid or food-grade ascorbic acid, which are seasonally available among canning supplies in supermarkets. Vitamin C tablets can also be used.

Preserving

Gather, wash, and shell. Three to six pounds of peas will make 1 canned quart. Wash the shelled peas. (Canning snow, sugar, and edible pod peas is not recommended because they turn out badly.) Raw-pack or hot-pack then process. Raw Pack. Pack peas into jar without shaking or pressing down. Optional Add salt. Pour boiling water over them, to within 1 inch of the jar top.

Shellfish

Shellfish are animals that live in shells under water. They include both crustaceans and mollusks. The common crustaceans are crab, lobster, and shrimp. The common mollusks are clams, mussels, oysters, and scallops. All crustaceans and mollusks can be purchased fresh in their shells. Shrimp are available frozen in the shell or peeled and deveined. Other shellfish are removed from the shell before freezing, and all shellfish are removed from the shell before canning.

Pudding Cake

Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.

How to Can Tomatoes

Canning tomatoes is easy if you follow these directions Remove stem ends and cores of tomatoes. Pack small or medium tomatoes whole. But large tomatoes in quarters or eighths. Use a spoon to remove excess seeds, if desired. Drain in colander. Before starting the canning procedure, heat the canning jars and rings in boiling water to make sure they are sterile.

Avocado Products

The most suitable variety for canning is Blue Lake. Canned beans are available whole, cut across, and cut lengthwise, referred to as French-style. Green bean pur e is also available. Available whole, whole and split, and broken in syrup of various densities. Kadota is the variety most often used for canning.

Midseason Varieties

'Burbank' This large red Japanese plum has amber flesh of excellent flavor. The trees are fairly small and somewhat drooping. Use the fruit for canning or dessert. Use 'Early Golden' or 'Santa Rosa' as a pollinator. The fruit ripens in early August in the Northwest and in mid-July in California. Good for all zones. Widely available. Origin California. 'Sugar' This very sweet, dark blue European plum is fairly large and excellent for home drying and canning. The trees are self-pollinating and bear in alternate years, with light crops in off years. The fruit ripens after July 15. Good for ail zones, Origin California. 'French Prune' The small European fruit is red to purplish black and very sweet with a mild flavor. This is the main prune variety in California. The tree is large and long-lived, often surviving even after orchards have become housing developments. It is self-pollinating, and the fruit ripens in late August to September. Good for the South and West. Widely available in...

Uses

Oleoresin is also used in the meat processing and canning industries in the same way as ground spice is used. Allspice oleoresin is prepared in very small quantities and has not become a substitute for ground spice in the food industry. However, it has an advantage over ground spice in that it avoids the risk of bacterial contamination and its strength and quality are more consistent.

Preserving Summer

For 20 years, I've enjoyed canning fresh produce and making family memories at the same time. When I was raising our three daughters, canning meant late hours in the kitchen. But the end result was worth it. I enjoyed it so much that my husband and I built a canning kitchen in our basement, buying much of the equipment at auctions. Last fall, some of them said they'd like to learn the art of canning, so I planned a family canning day. Our group ranged in age from 10 to 92. We all had duties cleaning and coring tomatoes, pushing them through the strainer, chopping vegetables and doing dishes. After almost 12 hours, we had 30 quarts of spaghetti sauce, 12 pints of salsa and 8 pints of chili sauce that the group would share

Preparation Tips

For ease of use, consider using canned crabmeat. Or, if you prefer, choose pasteurized crabmeat, which has been heated in cans but has not been subjected to the higher temperatures of the canning process. For this reason, pasteurized crabmeat should be stored unopened in the refrigerator no longer than 6 months. Use it quickly after opening. Always use your fingers to pick over crabmeat, fresh or canned, to make sure there are not tiny pieces of hidden shell. Refrigerate leftover cooked crabmeat, tightly covered, for not more than 2 days.

Drying Soy Jerky

Combine marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.

Curing And Smoking

Curing and smoking have been important methods for preserving foods, especially protein foods, since prehistoric times. Before the days of modern preservation techniques such as canning, freezing, and refrigeration, curing and smoking, as well as drying, enabled people to store food in times of abundance for use in times of scarcity. Today we use these techniques for their contribution to flavor perhaps even more than for their preservative qualities.We smoke foods because we like the taste,not because we must in order to preserve them.

Sottoaceti

When the vegetables have cooled, cover the container and refrigerate. The Sottoaceti is ready to eat after four to five days. If you care to, divide the vegetables and brine among several canning jars and refrigerate. Sottoaceti will keep for at least a month, refrigerated.

Pumpkin Bread

In med. mixing bowl combine brown sugar and oil beat till well combined. Beat in eggs. Add pumpkin mix well. Add flour mixture. Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured 1 2-pint straight-sided canning jars. Cover jars tightly with greased foil. Place a piece of crumpled foil in 3-1 2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover cook on high setting for 1-1 2 to 1-3 4 hours or until a wooden toothpick inserted near centers comes out clean. Remove jars from cooker cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

Chapter Xxxviii

THE CANNING OF FRUITS AND VEGETABLES BY THE OPEN KETTLE METHOD (Used principally for fruits). FRUIT for canning should be fresh, firm, of good quality, and not over-ripe if over-ripe, some of the spores may survive the boiling, then fermentation will take place in a short time. 1 For canning fruit, allow one-third its weight in sugar, and two and one-half to three cups water to each pound of sugar. Boil sugar and water ten minutes to make a thin syrup then cook a small quantity of the fruit at a time in the syrup by so doing, fruit may be kept in perfect shape. Hard fruits, like pineapple and quince, are cooked in boiling water until nearly soft, then put in syrup to finish cooking. Sterilized jars are then filled with fruit, and enough syrup added to overflow jars. If there is not sufficient syrup, add boiling water, as jars must be filled to overflow. Introduce a spoon between fruit and jar, that air bubbles may rise to the top and break then quickly put on rubbers and screw on...

Of Wood Cookstoves

Alte Bands Gen

Now I have an electric stove and 2 old-fashioned wood ranges in my kitchen. I use my younger Montag Duchess white-enameled stove in winter as a cupboard and the top as a work area. In summer it moves to the backyard under a canopy to be my canning stove. I like to bake in the electric stove, and it's a blessing on hot summer days because I can cook a meal on it without heating up the kitchen too much. But I prefer the wood stove for frying, stewing, such delicate businesses as making cottage cheese and cream cheese, and for its friendly and practical warmth on cold days since it heats the kitchen area. That stove is a big black box with the name Monarch on it in 9 places, warming ovens on top, and lots of fancy metalwork. It's a good stove too. Installing a Stove The old-style wood-and-coal range is a large iron box, which may or may not be on legs. It should be placed well enough out from the wall not to be a fire hazard and set on a fire-retardant sheet to protect your wooden floor....

Early Varieties

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'Redtop' The large fruit is nearly covered with an attractive blush and light fuzz. The yellow freestone flesh is unusually firm and good for canning or freezing. The tree is moderately vigorous and somewhat susceptible to bacterial leaf spot, The flowers are showy. Good for the West. Origin California, 'Reliance' A promising home garden variety, this tree is very winter hardy. It will 'Early Elberta' (Gleason Strain) This large freestone matures 3 to 10 days before 'Elberta', The flesh is yellow and is of better flavor than 'Elberta'. It is good for canning and freezing. The tree is hardy and consistently productive. Good for the South and West. Widely available. Origin Utah. 'J.H.Hale' The skin of this extralarge freestone is deep crimson over a yellow background and nearly fuzzless. The flesh is golden yellow and firm. This variety needs cross-pollination for best, production. Good for all zones. Widely av ai I ah I e. 0 ri g in Conn ccticut, 'July Elberta' ('Kim Elberta') This...

About Botulism

Of Canning, Bargains, and Safety Canning is a bargain compared to buying store food. Being a frugal-minded person, in previous editions of this book I used to look for ways to make canning even cheaper. No more. I understand better now the risk of botulism. Over 700 people have died of botulism since folks started canning in this country. (In 1992 in the United States, 10,000 persons were killed by handguns, which puts that in some perspective.) Last year 1976 in the United States, there were 20 reported incidents of botulism involving 30 persons and resulting in 7 deaths. One death from botulism is one too many, because they could all be prevented by following proper canning procedures. In this new edition I've painstakingly given you only the safest procedures, and the canning instructions scattered throughout the book have all been reviewed by true experts (which I am not) and either approved, changed so as to be approved, or dropped. How Botulism Grows Botulism poisoning is caused...

Pepper Sweet

Varieties The sweet peppers (Capsicum frutescens grossum) are basically bigger than the hots and come in many types blocky bell peppers heart-shaped pimentos tomato-shaped cherry varieties long banana-shaped peppers that are only 2 inches wide at the top but 6 to 8 inches long and produce heavily (30 or more fruits per plant) the long, curved, green Italian bull's horn pepper Japanese sweet peppers Lamuyo, the European sweet pepper and yellow-green, thick-walled, 4- to 5-inch-long cubanelles that set fruit continuously once mature. You can grow the pimento (also spelled pimiento ), an exceptionally sweet pepper when red-ripe, for salads or to make red strips for stuffing olive centers (see Canning Pimentos ). In my opinion, bell peppers are for folks who've never tried the others. Sweets do well where there's a long, warm growing season they're also a possibility if you have a hot summer and give them an early start indoors. Redwood City, Territorial, Shumway, and Nichols all have...