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.

Tomatoes

Use fresh, firm, red-ripe tomatoes which are free of decayed spots, weather cracks and fungus growths.  Wash tomatoes clean before scalding. Scald tomatoes in boiling water that covers them. Scald until the skins loosen; then scoop them out and dip into cold water so you can handle them to cut out the core and peel them. (The skin should slip off easily.) As you finish each tomato put it into a hot canning jar and fill the jar, leaving ½ inch head space. Add 1 tsp salt per quart. Put on the flat jar lid (that has been dipped in boiling water to sterilize it) and tighten the ring. Process pints 15 minutes, quarts 20 minutes in boiling water bath.

• 4 pounds cucumbers, sliced
• 8 small onions, sliced
• 1/2 cup canning salt
• 5 cups sugar
• 4 cups white vinegar
• 2 tablespoons mustard seed
• 2 teaspoons celery seed
• 1-1/2 teaspoons ground turmeric
• 1/2 teaspoon ground cloves

Directions:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
• In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
• Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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.

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

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.

• Fruits - Syrup (5 cups -> 3-4 qts. fruit
• Heat only until sugar melts

• (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