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 allspice

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. allspice.  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 minutes 

 

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 minutes.

 

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 minutes.

 

Beans, Kidney Canned

3 1/2 cups beans

1 teaspoon salt

Water

 

Soak beans overnight.  (at least 12 hours)  Put  soaked beans in quart jars.  3 1/2 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 minutes.  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.  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 minutes.

 

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.  Process for 10 minutes.

 

Grains Canned

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 minutes.  Let cool down until completely cooled.  (The pressure cooker has 2 quarts of water in the bottom)

 

Jalapeno Jelly

 ¾ pounds of jalapenos

2 cups apple cider vinegar

6 cups sugar

2 3-ounces envelopes of liquid pectin

Green food coloring

 

Remove stems and seeds.  Puree 1 cup of vinegar with jalapenos.  Pour in pan add 1 more cup of vinegar and sugar.  Boil 10 minutes.  Add pectin and boil 1 more minute.  Skim off foam.  Add food coloring and process for 10 minutes.

 

Moon Sauce (Aunt Frieda)

 

2 gallons tomatoes, skinned and quartered

1 medium head of cabbage, chopped

10 medium onions, chopped

10 green bell peppers, core, and diced

6 to 8 hot peppers, core, deseed, chopped

6 to 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 minutes in steam canner.

 

Mushrooms Canned

 

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 one’s whole.  Steam in covered pan 4 minutes.  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 minutes at 10 pounds of pressure.  For elevations over 2000 feet process at 15 pounds for 30 minutes. If you can with pints do 15 pounds for 40 minutes.

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 minutes.  Steam can for 10 minutes. 

 

Pickled Pepper

 

Anaheim Peppers chopped

5 cups vinegar

1 cup water

4 teaspoons salt

2 tablespoons sugar

2 cloves garlic

 

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

 

Pizza or Spaghetti Sauce Canned

 

3 tablespoons olive oil

1 cup onion, chopped

1 tablespoon garlic, chopped

1 6-ounce 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.)

 

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 Anaheim peppers, chopped

4 large green pepper, chopped

3 large red bell peppers, 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 minutes.

 

Sweet Pickles, Lime  (Mary Ellen Larsen)

 

8 pounds cucumbers, washed and sliced

2 gallons water

2 cups hydrated lime (pickling lime)

2 quarts dark vinegar

4 cups sugar

3 tablespoons salt not iodized

1 tsp celery salt

1 tsp cinnamon

1 tablespoon whole cloves

1 tablespoon pickling spice

 

Wash and slice cucumbers.  Cover with 2 gallons of cold water with hydrated lime dissolved in it.  Let stand 24 hours.  Rinse pickles several times in cold water.  Let them soak in cold water 3 hours.  Drain.

Heat all together vinegar, salt, and sugar.  Bring to a boil and pour hot mixture over pickles and let stand overnight.  Next morning heat pickles and vinegar mixture all together and make  a mesh bag of celery salt, cinnamon, cloves and pickling spice.  Drop into pickles and simmer all together for 35 minutes. Remove spice bag and pour hot pickles into sterilized bottles and seal.  Steam can for 10 minutes to insure a seal.

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 turmeric

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 minutes.  Scoop out part of liquid and discard.  Add mustard seed, celery seed, turmeric, sugar, vinegar and boil for 20 minutes. Then bottle and seal.  Steam can for 10 minutes.  

 

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 Dill Pickles

 

1 large dill head

Sliced cucumbers

1 slice of onion

Put these into bottles

 

Boil together and pour over cucumbers

6 cups vinegar

6 cups sugar

½ cup salt

½ tsp celery seed

1 ½ tsp mustard seed

Seal and processes 10 minutes. This sauce makes 6 quarts.

 

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 turmeric

10 cups sugar

5 cups vinegar

2 cups water

2 tablespoons whole pickling spice

(Could slice onions and a few green peppers sliced are real good also)

 

Wash and slice cucumbers ½ inch 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, 2 quarts water and  1 tsp. turmeric together and boil.  Put in cucumbers into boiling mixture 10 minutes.  Drain and wash again in cold water.  Pack cucumbers in sterilized bottles. 

 

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