Canning Instructions for the Month
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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.
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.
- Fruits - Syrup (5 cups -> 3-4 qts. fruit
- Heat only until sugar melts
| Type |
Sugar to 1 qt.
water/juice |
Yield |
| Light |
2 cups |
5 cups |
| Medium |
4 cups |
5 1/2 cups |
| Heavy |
4 3/4 cups |
6 1/2 cups |
- (Medium with honey: 1 cup honey to 4 cups water)
- (Light with panela: 1 cup panela to 5 cups water -- used with mangoes)
- For 3 pts. pineapple, 1 pt.
grapefruit: 3 cups water, 1 3/4 Tblsp. xylitol, 2
grams vitamin C
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.
Process pints 15 minutes,
quarts 20 minutes in a boiling water canner.
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 grapefruit
leaving 1/2 inch headspace.
Process pints and quarts 10
minutes in a boiling-water canner.
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.
- Bread and Butter Pickles