Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Clams in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of […]

Yield: About 10 pints *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard). Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, […]

Yield: About 7 quarts Procedure: Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving […]

Quality: Select well-filled pods with green seeds. Discard insect-damaged and diseased seeds. Procedure: Shell beans and wash thoroughly. Hot pack–Cover beans with boiling water and heat to boil. Fill jars loosely, leaving 1-inch headspace. Raw pack–Fill jars with raw beans. Do not press or shake down. Small beans–leave 1-inch of headspace for pints and 1-1/2 […]

Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles. === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * format courtesy of

Yield: About 10 half-pints Procedure: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and simmer 10 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2 […]

Table 1. Ingredient Quantities. Fruit: Apricots. Cups Crushed Fruit: 4 to 4-1/2. Cups Sugar: 4. Tbs. Lemon Juice: 2. Yield (Half-pints): 5 to 6. Fruit: Berries. Cups Crushed Fruit: 4. Cups Sugar: 4. Tbs. Lemon Juice: 0. Yield (Half-pints): 3 to 4. Fruit: Peaches. Cups Crushed Fruit: 5-1/2 to 6. Cups Sugar: 4 to 5. […]

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms. Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with […]

-MARINADE – 1 1/4 c Vinegar, white 10 Peppercorns, black 2 Bay leaves MARINADE: Simmer vinegar, peppercorns and bay leaves in a small covered saucepan 10 minutes over medium-low heat. Bring to a boil over medium heat. In a large saucepan, combine water and salt; bring to a boil. Add mushrooms. Cover tightly and simmer […]

Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a […]