Yield: About 7 quarts Procedure: Combine all ingredients in a large saucepan. Cook slowly stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Green Tomato Pie Filling in a boiling-water canner. Style of Pack: […]

Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace. Adjust lids and […]

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh. Procedure: (Optional–Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins). Wash fruit. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid […]

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 Oysters in a dial-gauge pressure canner. Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 […]

Yield: About 9 pints Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover […]

Yield: About 9 half-pints. (Bell, Hungarian, Banana, or Jalapeno) * Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeno peppers. For medium style: Use 2 lbs […]

To Extract Juice: Fruit: Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt). Yield from 4 […]

Clean plums, cook in water until skins are tender, 10 to 15 minutes. Cool and remove stones. Add sugar, heat slowly until sugar is dissolved, then cook rapidly until thick. Partially cool, stirring occasionally, pour into sterile jars and seal. Makes 1/2 pint.

It is not recommended to dry pack sweet potatoes. Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts–an average of 2- 1/2 pounds per quart. Quality: […]

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until […]