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How to:
Canning Instructions for the Month |
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January
2023 |
Carrots
Cold or Raw Pack... Wash and scrape carrots. Wash again. Slice, dice or leave whole. Pack tightly into hot Ball jars, leaving 1-inch head space. Add 1 teaspoon salt to each quart. Cover with boiling water, leaving 1-inch head space. Adjust caps. Process pints 25 minutes, quarts 30 minutes at 10 pounds pressure. |
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December
2022 |
Green Beans
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November
2022 |
Tomatoes
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October
2022 |
Tomato Puree Wash, scald, peel and core tomatoes. Cook until soft. Press through fine sieve. Cook until thick; stir frequently to prevent sticking. If permitted in diet, 1 teaspoon each of salt and sugar may be added to each quart puree. Pour. hot, into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process half pints and pints 30 minutes in boiling-water bath. Tomato Puree - Seasoned 4 quarts peeled, cored, chopped tomatoes (about 2 dozen large) 3 cups chopped onion 2 cups sliced carrots (about 4 medium) 2 cups chopped celery 1 1/2 cups chopped green peppers (about 3 medium) 1 tablespoon salt Combine all ingredients; cook until tender. Press through fine sieve. Cook pulp until thick, about 1 1/2 hrs. Stir frequently to prevent sticking. Pour, hot, into Ball jars, leaving 1/4 inch head space. Adjust caps. Process half-pints and pints 45 minutes in boiling-water bath. Yield: about 9 half pints |
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September
2022 |
Canning
Bread and Butter Pickles
Directions:
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August
2022 |
Canning
Guavas
Make light syrup. Wash, peel and cut guavas
into halves. Remove seeds. Heat syrup to boiling. Pour over fruit; let stand
30 minutes. Pack fruit into hot ball
jars, leaving 1/2 inch head space. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in boiling-water bath. |
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July
2022 |
Canning
Grapefruit
2 to 2 1/2 lbs. grapefruit
per quart Sugar Water PREPARATION: Wash and drain grapefruit. Peel grapefruit, cutting deep
enough to remove the white pith. Cut the membrane away from
the pulp for each section. Carefully lift out the pulp
without breaking the cell structure. Discard the seeds. Make a light syrup; keep the
syrup hot. Pack grapefruit into hot jars
leaving 1/2 inch headspace. Ladle syrup over g |
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June
2022 |
Canning Pineapple
3 lbs. pineapple per quart Water Sugar PREPARATION: Scrub pineapple; drain. Peel and core pineapple. Cut into 1/2 inch slices. Pineapple may also be cut
lengthwise into wedges or 1 inch chunks. Make a light syrup. Simmer pineapple in syrup
until it is tender. Pack hot pineapple into hot
jars leaving 1/2 inch headspace. Ladle hot syrup over
pineapple leaving 1/2 inch headspace. rapefruit leaving 1/2 inch
headspace. |
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May 2022 |
Syrup for Canning Fruit
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April
2022 |
Beet Pickles 2 cups sugar 1 Tablespoon whole allspice 1 1/2 teaspoon salt 2 sticks cinnamon 3 1/2 cups vinegar 1 1/2 cups water 2 quarts peeled, cooked small beets To cook beets...wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot Ball jars, leaving 1/2 inch head space. (Cut larger beets in half. if necessary.) Remove cinnimon. Bring liquid to boiling. Pour. boiling hot over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling-water bath. Yield: about 6 pints. |
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March 2022 |
Okra Use young, tender okra. If to be added to soup, it should be sliced; otherwise can pods whole. Wash and drain okra. Remove stem and blossom ends without cutting into pod. Boil 2 minutes. Pack, hot, into hot Ball jars, leaving 1 inch head space. Add 1 teaspoon salt to each quart. If needed, add boiling water to cover, leaving 1 inch head space. Adjust caps. Process pints 25 minutes, quarts 40 minutes, at 10 pounds pressure. |
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