CANNING

CANNING

Apple Butter

18 pounds apples (2 cups equal 1 pound)

1/3 cup sugar or honey

1 tablespoon lemon juice

2 teaspoons cinnamon

1 teaspoon clove

1/2 teaspoon all spice

Prepare apples like apple sauce.   For each 1 cup of pulp add 1/3 cup sugar.  For each 11 cups of pulp add 1 tablespoon of lemon juice, 2 tsp. cinnamon, 1 tsp. clove, 1/2 tsp. all spice.  Put in a pan in the oven and bake at 300 for 3 or 4 hours until the right consistence.  Stir every 1/2 hour.  Bottle.  Either freeze or steam can for 10 min.

Apricot Jam

MaryEllen Larsen

4 cups apricot, mashed

4 cups sugar

1 can crushed pineapple, drained

1 package orange Jell-O

Cook apricots and sugar 1 hour, simmering boil.  Add drained crushed pineapple and Jell-O.  Put in sterilized bottles and steam can for 10 min 

Beet Pickles

Beets, cooked

2 quarts beet juice

1 quart vinegar

1 quart sugar

Cook beets.  (Wash small beets.  Leave about 2 inches of tops on the beets so they don't bleed so badly) Peel beets and cut into slices or dice into bottles.  Make syrup of beet juice from you cooking the beets, vinegar, and sugar.  Bring to a boil and boil hard for a few min.  Pour syrup over beets.  Steam can for 10 min.

Bread and Butter Pickles

Mary Ellen Larsen

25 medium cucumber (25 to 30), sliced

8 large onions, chopped

2 large sweet peppers red (optional), chopped

1/2 cup salt

5 cups cider vinegar

5 cups sugar

2 tablespoons mustard seed

1 teaspoon turmeric

Wash and slice cucumbers thin.  Chop onion and pepper and combine with cucumbers and salt and let stand 3 hours drain.  Bottle cucumbers. Combine vinegar, sugar, spices and bring to boil pour over bottled cucumbers.  Process 10 to 15 min.

Canned Pizza or Spaghetti Sauce

3 tablespoons olive oil

1 cup onion, chopped

1 tablespoon garlic, chopped

1 6 oz can tomato paste

1 tablespoon oregano

1 teaspoon basil

1 bay leaf

2 tablespoons sugar

1 tablespoon salt

Pinch pepper

4 tomatoes, chopped

Cook onions and garlic in oil.  Do not brown.  Add all ingredients together and simmer 1 hour.  Process 25 to 30 min for pints.  When making recipe to bottle, 4 times recipe for about 7 to 9 pints.  (If you finish simmering and it isn't thick enough add more tomato paste.)

Canned Mushrooms

Mushrooms, sliced and washed well

1/4 teaspoon salt

1/16 teaspoon ascorbic acid

Wash mushrooms careful.  (Soaking a few minutes in cold water helps loosen the dirt.  Slice or leave small ones whole.  Steam in covered pan 4 min.  Pack into 1/2 pint jars and add salt and ascorbic acid.  Fill with boiling water to within 1/2 inch of top.  Seal and pressure can for 30 min at 10 pounds of pressure.  For elevations over 2000 feet process at 15 pounds for 30 min. If you can with pints do 15 pounds for 40 min.

Canning Grains

1 1/2 cups wheat

3/4 cup millet

1 cup split peas

1 1/2 cups lentils

1 cup rice

1 teaspoon salt

Choose which grain you want to can and use that amount in each quart bottle.  Add 1 teaspoon of salt to each bottle.   Cover with water 1 inch from top.  Place lids on and rings and pressure cook at 15 pounds of pressure for 45 min.  Let cool down until completely cooled.  (The pressure cooker has 2 quarts of water in the bottom)

Canning Beans

3 1/2 cups beans

1 teaspoon salt

Water

Soak beans overnight.  (at least 12 hours)  Put  soaked beans in quart jars.  31/2 cups of bean to a quart jar, 1 tsp. salt, and water up to 1 inch from top.  Put in pressure cooker that has 2 quarts of water in the bottom and pressure at 15 pounds of pressure for 45 min.  Let cool down at its own pace,   Don't run water over pressure cooker because it will break the bottles.   You get 51 quarts of beans from 25 pounds of pressure.  Do not soak the whole bag at one time.  Don't do more than 1/2 of the bag.  By the time you get them processed they will spout.  

Chili Sauce

8 large onions

32 large tomatoes

6 large green peppers

2 large red pepper

2 cups vinegar

3 tablespoons salt

1 cup sugar

1 tablespoon ginger, allspice and cinnamon

1/2 teaspoon red pepper

Grind or coarsely puree everything.  Cook until it is thick and put in pint bottles.  Steam can for 30 min.

Curry Pickles

24 medium cucumbers , sliced

1/2 cup salt

1 teaspoon curry powder

2 cups vinegar

1 1/2 cups sugar

1/4 cup mustard seed

3/4 tablespoon celery seed

Wash cucumbers and drain.  Combine salt and water and pour over and let stand 5 hours..  Drain and rinse well.  Combine remaining ingredients and heat to boil.  Mix all together and process for 15 min.

Dill Pickles

25 small cumbers

1 clove garlic

1 hot red pepper

1 cup salt (not iodized but canning salt)

1/8 teaspoon powdered alum

2 heads dill weed

1 quart vinegar

1/2 teaspoon mustard seed

3 quarts water

Wash cucumbers.  Get quart jars and add to each jar dill weed, garlic, mustard seed, powdered alum, pepper.  Pack cumbers into the jars.  Combine in a pan vinegar, salt, water, and bring to a boil.  Pour over cumbers in the jar and seal.  If  the lids don't seal process for 10 min.

Pear Jam

2 1/2 cups pears, chopped

1/4 cup lemon juice

1 package pectin

1 cup crushed pineapple

1/2 cup maraschino cherries

5 1/2 cups sugar

Put in a large pan everything but the sugar.  Bring to a boil and add the sugar.  Bring to a boil again and boil 4 min.  Steam can for 10 min. 

Moon Sauce (Aunt Frieda)

2 gallons tomatoes, skinned and quartered

1 medium head of cabbage, chopped

10 medium onions, chopped

10 green bell pepper, core, and diced

7 hot peppers, core, chopped

7 apples, cored and chopped

3 pints cider vinegar

2/3 cup salt

8 cups sugar

1 teaspoon allspice

Chop all ingredients.  Cook on medium heat until thick.  Bottle and seal.  Cook slow and stir often it will take 2 to 3 hours to cook down.  Process  for  30 min. in steam canner.

Pickled Pepper

peppers, annihime, chopped

5 cups vinegar

1 cup water

4 teaspoons salt

2 tablespoons sugar

2 cloves garlic

Chop peppers.  Boil together for 10 min. vinegar, water, salt, sugar, and garlic.  Remove garlic and pour vinegar mixture over peppers.  Steam for 15 min.

Raspberry Kool-Aid Freezer Jam

2 pints boxes of raspberries, washed and mashed

2 cups water

1 package MCP pectin

1 package raspberry Kool-Aid

6 cups sugar

Mash raspberries.  You should get 4 cups of berries.  Combine all ingredients except sugar and bring to a boil.  Add  sugar bring to a boil and boil 5 min.  Put in containers and freeze.

Salsa (Jan Whitiker)

10 quarts tomatoes, peeled

5 cups onion, chopped

3 large annihime peppers, chopped

4 large green pepper, chopped

3 large red bell pepper, chopped

3 large gold bell pepper, chopped

2/3 cup vinegar

2 1/2 tablespoons salt

1/2 tablespoon sugar

Jalapeno (desired amount), chopped

2 tablespoons MSG

1/2 teaspoon oregano Mexican style

1 1/2 tablespoons chili powder

Tomato paste (until you get to desired thickness)

Chop everything up and put it together. (Except for tomato paste).  Simmer it down for 2 hours.  Add as much tomato paste as you need to thicken it to the desired consistency.  Put in pint jars and process for 28 min.

Sweet Pickle Relish

12 large cucumbers Grind

4 green peppers grind

2 large onions grind

1 red pepper (optional)

4 tablespoons salt

4 teaspoons mustard seed

4 teaspoons celery seed

3 teaspoons tumeric

5 cups sugar

2 cups vinegar

Grind or use a food processor and coarsely puree cucumbers, peppers and onion.   Add 4 tablespoons of salt and boil together for 2 min.  Scoop out part of liquid and discard.  Add mustard seed, celery seed, turmeric, sugar, vinegar and boil for 20 min. Then bottle and seal.  Steam can for 10 min.  

You can use relish to make a thousand island dressing.  Use equal amounts of catsup and mayonnaise and add relish to taste.  Or use to make tartar sauce with mayonnaise and a little lemon juice.

Sweet Pickles (Aunt Frieda)

cucumber, sliced 1/2" thick

4 quarts water

1 cup salt (canning salt not iodized)

1 pint vinegar

2 quarts water

1 teaspoon tumeric

10 cups sugar

5 cups vinegar

2 cups water

2 tablespoons pickling spice

Wash and slice cucumbers into a large bowl.  Let stand overnight in 4 quarts of water and 1 cup not iodized salt.  ( you may have to boil salt in some of the water to get it to dissolve.  If you do cool down before putting on cucumbers)  Drain the cucumbers and wash in clear water.

Put 1 pint of vinegar, water and tumeric together and boil.  Put in cucumbers and boil 12 min.  Drain and rinse in cold water.  Pack cucumbers in sterilized bottles. 

Make a syrup of sugar, vinegar, water, pickling spices.  Bring to a boil and boil three min.  Pour over cucumbers in bottles and seal.  Process for 10 to 15 min.