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Canning Instructions for the Month


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April 2024
Sweet Potatoes

Dry pack Use freshly dug potatoes of uniform size and color.  Wash; boil or steam slowly until skins can be rubbed off (Do not stick with fork.) Pack, hot, into jars, leaving 1 inch head space.  Pack tightly, pressing to fill spaces. Do no add liquid. Tighten caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 35 minutes at 10 pound pressure.

Wet pack: Use freshly dug potatoes of uniform size and color.  Wash; boil or steam slowly until skins can be rubbed off (Do not stick with fork.) Pack, hot, into jars, leaving 1 inch head space.  Pack tightly, pressing to fill spaces. Cover with boiling water or medium or light syrup (see web site tab for making syrup) leaving 1 inch head space.  Tighten caps. Process pints 55 minutes, quarts 1 hour and 30 minutes at 10 pound pressure.


sweet potato

March 2024


Potatoes (White or Irish)


Wash and scrape freshly dug potatoes. Wash again. Boil 10 minutes. drain. Pack hot into hot jars, leaving 1 inch head space. Add 1 tsp salt to each quart. Cover with boiling water, leaving 1 inch head space. Tighten caps. Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.



potatoes

February 2024

Soy Beans


Use green soy beans. Wash, drain and shell tender young beans. Wash again.
Hot Pack: Boil 3 minutes. Pack, hot, into hot jars, leaving 1-inch head space. Add ½ tsp. salt to each pint, 1 tsp salt to each quart.  Cover with boiling water, leaving 1-inch head space. Tighten caps; process pints 55 minutes, quarts, 65 minutes at 10-pound pressure.
Cold or Raw Pack:  Pack loosely into hot jars, leaving 1-inch head space.  Do not press or shake down. Add ½ tsp. salt to each pint, 1 tsp. salt to each quart. Cover with boiling water, leaving 1-inch head space. Tighten caps; process pints 55 minutes, quarts, 65 minutes at 10-pound pressure.



soybeans

January 2024

Bell Peppers

Wash and drain sweet bell peppers: green, yellow, or red. Remove seeds and stems. Boil 3 minutes. Pack hot into hot jars, leaving 1-inch head space.  Add 1 Tablespoon vinegar and ½ teaspoon salt to each pint. (2 Tbls. vinegar, 1 tsp. salt per quart). If needed, add boiling water to cover, leaving 1-inch head space. Adjust lids. Process pints 35 minutes; quarts 40 minutes at 10 lbs. pressure. Remove jars from canning pan, cool on a folded towel, and leave them for 24 hours before storing them on the shelf.

 

peppers

December 2023

Canning Without a Canner - Mayan Style

The basic instructions for canning that were presented during a POB Zoom presentation and stored on the web site are for cooks who own a canner.  If you do not own a canner you can still can - the way the Maya do.  Although they cook outdoors over an open fire you can use your stove top.  Here’s how to do it: Use a kettle big enough to accommodate your canning jars plus 1 inch of water.  When your jars are ready for processing (lids tightened), wrap each one in a towel (or other thick cloth) and tie it securely so the jars do not touch during boiling (or they might crack/break), and put them into the pan. Then fill the pan with water and start the process timing after the water is boiling.

jars

November 2023

Blackberry Jam

What are known locally as blackberries look like bing cherries on the tree; they have one big seed.  To make jam from these berries cut the berry pulp from the seed.


Cover 4 cups berry pulp with water and cook with 4 or 5 pineapple tidbits (cut from one slice of pineapple) for 45 minutes.  Cool enough to pour into blender; blend. Pour blended berry juice through a sieve. Mix ¼ cup Sure Jell into 2 cups sugar and add to berry juice.  Boil about 5 minutes, stirring occasionally. Pour into hot jars; tighten lids.
 

If you want clear jelly skip the blending and pour the cooked berries through a sieve and continue. (Use 1 Tbls Sure Jell per cup of juice.)


Process pints for 10 minutes.

blackberry jam

October 2023

Blackberry Syrup

What are known locally as blackberries look like bing cherries on the tree; they have one big seed.  To make syrup from these berries cut the berry pulp from the seed.


Cover 4 cups berry pulp with water and cook with 4 or 5 pineapple tidbits (cut from one slice of pineapple) for 45 minutes.  Cool enough to pour into blender; blend. Pour blended berry juice through a sieve. Add 2 cups sugar, 1 tsp. zanthum gum and 1 Tblsp. tapioca starch. Cook until thick, stirring occasionally. Pour into hot jars; tighten lids. Use on ice cream, yogurt, pancakes or cake.

syrup

September 2023

Gumbo Limbo Tea

Gumbo Limbo is an antidote for the painful allergic rash resulting from contact with a black poison wood tree. Rash can develop from contact with the tree at any stage of its growth – seedling that looks like a weed to pick to the full grown tree. The bark of the gumbo limbo tree, which usually grows in close proximity to the poison wood tree, is the antidote for the allergic rash. Pick off the bark from a gumbo limbo tree and rub the inside of the bark directly to the skin as soon as possible after coming into contact with poison wood.  You can also make tea and apply it liberally on the skin for relief and healing, or can it to have it on hand for emergency use.  To make the tea pick a piece of bark about 5 inches wide and 10 inches long and break it into pieces that fit into a 10-cup pan.  Boil the bark in 10 cups of water about 15 – 20 minutes. Cool the tea if you are going to use it immediately. If you want to can it, pour the boiling hot tea into hot jars, tighten lids to seal them and let the jars stand for 24 hours before storing on the shelf. Shelf life is the same as other canned goods: years!

gumbo limbo

August 2023

                                          Grapefruit Juice

Wash fresh, tree-ripened grapefruit. Extract and strain juice. Add sugar to taste. Heat to 165˚ F (73.8˚ C). Pour hot, into hot jars leaving ½ inch head space. Put on the flat jar lid (that has been dipped in boiling water to sterilize it) and tighten the ring. Process pints and quarts 30 minutes in boiling water bath.

 


grapefruit juice

July 2023

Tomato Juice


Wash and drain firm, fresh, red-ripened tomatoes. (One small decayed spot can cause the whole batch to spoil.) Remove core and blossom ends. Leave tomatoes whole and blend in a blender or cut up and cook slowly (simmer) until soft, stirring often. Strain juice (if you don’t like seeds - and pulp, if you blended them). Juice should be hot but not boiling (approx. 165˚ F (73.8˚ C)). Pour hot, into hot jars leaving ½ inch head space. Add 1 tsp. salt per quart (and 1 tsp sugar to make it not so tart if you like it that way). Put on the flat jar lid (that has been dipped in boiling water to sterilize it) and tighten the ring. Process pints 10 minutes and quarts 15 minutes in boiling water bath.
tomato juice

June 2023
Mangoes
Use fresh, firm mangoes. Peel and cut into wedges, then drop them into salt vinegar water if you want to preserve their bright color. (2 tblsp.each to a gallon of water.) Rinse them thoroughly and pack them into hot canning jars. Fill the jar with pre-boiled syrup (1 and1/2 Cup water and 1/4 cup sugar per quart), leaving 1/2 inch head space. Put on the flat jar lid (that has been dipped in boiling water to sterilize it) and tighten the ring. Process pints 25 minutes, quarts 35 minutes in boiling water bath.

mangoes

May 2023
Corn/Hot Pack

Use freshly gathered corn. The kernals should  be plump, shiny and filled with milk. Can as quickly as possible after gathering. handle in small quantities. Lose no time between preparing, packing, and processing.

Husk corn, remove silk, wash. Cut corn from cob. Do not scrape. Measure. Add 1 tsp salt and 2 cups boiling water to each qt of corn. Boil 3 minutes. Pack, boiling hot into hot jars, leaving 1 inch head space. Adjust caps. Process pints 55  minutes, quarts 1 hour. 
r

April 2023 Corn/Cold or Raw Pack

Use freshly gathered corn. The kernals should be plump, shiny and filled with milk. Can as quickly as possible after gathering. handle in small quantities. Lose no time between preparing, packing, and processing.

Husk corn, remove silk, wash. Cut corn from cob. Do not scrape. Pack corn loosely into hot jars leving 1 inch head space. Do not shake or press down. Add 1 tsp. salt to each quart. Cover with boiling hot water, leaving 1 inch head space. Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10     pounds pressure.
corn
March 2023

Beets

Wash deep red beets.
Leave 2 inches of stems and the tab roots. 
Boil until skins can be easily slipped off.
Remove skins, trim beets; leave whole, slice or dice.
Pack into hot jars, leaving 1 inch head space. 
Add 1 teaspoon salt to each quart.
Cover with boiling water, l inch head space. 
Put on caps and tighten.
Process pints 30 minutes, quarts 25 minutes at 10 pounds pressure.

beets2
February 2023

Celery

  • Wash and cut celery into 2 inch pieces.  Boil 3 minutes. Pack, hot, into hot jars, leaving 1 inch head space.  Add 1 teaspoon salt to each quart.  Cover with boiling water, leaving 1 inch head space. Put on caps and tighten them. Process pints 30 minutes, quarts 35 minutes at 10 pounds pressure.
celery
January 2023
Carrots

Hot Pack...Wash and scrape carrots. Wash again. Slice, dice or leave whole. Boil 3 minutes. Pack, hot into hot Ball jars, leaving 1-inch head space. Add i teaspoon salt to each quart. Cover with boiling water, leaving 1-inch head space. Adjust caps. Process [ints 25 minutes, quarts 30 minutes, at 10 pounds pressure.

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.


carrots
December 2022

Green Beans

Hot Pack: Wash, drain, cut ends and pull strings from seams and cut into 2 inch pieces. Boil 3 minutes. Pack, hot, into hot canning jars, leaving 1 inch head space.  Add 1 teaspoon salt to each quart. Pour boiling water into jars leaving 1 inch head space. Adjust caps. Put jars into canner and cover with boiling water making sure the jars are completely submerged. Process pints 20 minutes, quarts 25 minutes at 10 lbs. pressure if using pressure canner. Note: if beans are not young and tender then add 15 and 20 minutes longer for pints, quarts, respectively.

Cold or Raw Pack: Wash, drain, cut ends and pull strings from seams and cut into 2 inch pieces.  Pack tightly into hot canning 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 20 minutes,  quarts 25 minutes at 10 lbs. pressure if using pressure canner.

 


beans
November 2022