Jellies–Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry. Jams–Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced tomato. Be sure to use Mason canning jars, self-sealing two-piece lids, […]

Quality: Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup. Procedure: Stem and wash plums. To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted. If you use syrup, prepare very light, […]

Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth. Reheat to boiling and fill […]

(Hungarian, Banana, Chile, Jalapeno) Yield: About 9 pints Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face. Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order […]

*(If packed whole, use cucumbers of uniform size) Can be canned whole, in strips, or in slices. Yield: About 5 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to […]

Yield: About 7 quarts Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods: Oven or broiler method: Place chilies in oven […]

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup […]

Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned tuna. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat. Procedure: Keep tuna on ice until ready to can. Remove viscera and wash fish well in cold water. […]

Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to […]

Yield: About 9 pints Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, […]