*(for use in variation below for making firmer pickles) May be canned as either strips or slices. Yield: About 7 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup […]
Canning
Pickled Pepper-onion Relish
Yield: 9 half-pints Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reducede-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see “Jars and Lids”. Store in refrigerator and use within one month. Caution: […]
Canning Corn (whole Kernel)
Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities. Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob […]
Mixed Fruit Cocktail
Yield: About 6 pints Procedure: Stem and wash grapes, and keep in ascorbic acid solution (See “Ensuring High-Quality Canned Foods”). Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut […]
Cranberry Cider Jelly
Make as you would jelly using SureJell, i.e., combine juices and pectin before adding sugar. Makes about 6 half-pints.
Reduced-sodium Sliced Sweet Pickles
BRINING SOLUTION 1 qt Distilled white vinegar — (5 percent) 1 tb Canning or pickling salt 1 tb Mustard seed 1/2 c Sugar -CANNING SYRUP- 1 2/3 c Distilled white vinegar — (5 percent) 3 c Sugar 1 tb Whole allspice 2 1/4 ts Celery seed Yield: About 4 to 5 pints Procedure: Wash cucumbers […]
Pickled Horseradish Sauce
Yield: About 2 half-pints Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through […]
Fruit Purees (of Any Fruit Except Figs And Toma
Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, […]
Spaghetti Sauce Without Meat
Yield: About 9 pints Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food […]
Blueberry-spice Jam
Yield: About 5 half-pints Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. […]
