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Canning for Beginners
For beginners, it is better to start out
with a boiling water canning method. This
is the most inexpensive way to leam how
to can and you will be proud of your ef­
forts after it is finished. You will need some
canning jars, and lids, both pints and
quarts, which are very good for canning
tomatoes, pickles, and other such fruit.
Small 8oz jars are good for preserving
things such as relish and jellies. They come
12 to a box and have lids for each one.
These jars are tempered for canning and
therefore it is unwise to use any jar, such
as a mayonnaise jar, or a jar that has previ­
ously had jelly or jam in it.
You will also need a very large pot with a
lid that is deep enough to cover the jars to
be canned by at least one inch, and two
inches would be even better. You should
also have a rack to place the jars in to keep
them off the bottom. If you didn't get a
rack with your pot, you may simply place a
rack in the bottom of the pot to keep the
jars from touching the bottom. Another
instrument that you will need is plastic knife
or spatula to stir the filled jars and release
any trapped air. And a large mouth plastic
funnel, and a set of strong, long handled
jar pullers for taking the hot jars out of the
water. You will need a dish towel to dry
any water off of the jars as you take them
out of the pot.
Always use the freshest fruits possible,
and wash and peel the fruits before you
begin the cooking process, There's a prod­
uct called Fresh Fruit that is recommended
Handler’s Reserve’
2-lb.
Strawberries
to prevent fruit from discoloration. Read
the directions to ge, the recipe for a sugar
water syrup that's either light, medium or
heavy, experiment to see which you like
best. Pour this syrup over the fruit. While
you are preparing your food for cooking,
you should put some jars into water and
let it come to a boil for a few minutes. Then
place the food into the hot jars filling about
*/2 inch from the top. Run your wood spoon
or spatula through the food jars releasing
any trapped air. Remove any other food
from the outside of the jars, put your lids
on and tighten them down. Place the jars
back into the pot and fill with warm or hot
water and place back on the stove. Be sure
to cover the jars about an inch over the
lids.
Once they have come to a boil, put the
lid on the pot. After the water has been
boiling vigorously for a few minutes, take
the lid off the pot, and let it continue to
boil for the time limit in your recipe, usu­
ally 10 minutes is good for pickles, and 25
to 30 minutes for fruits, and 35 to 40 min­
utes for tomatoes.
When they have been cooking for the
allotted time, turn the pot off and place the
jars on a towel to drip dry and allow to
cool, preferably overnight. Before leaving
the jars to cool check each jar to make sure
there are no lids popped up in the middle.
If this has happened, the jars of food are
no good because they didn't seal. These
can be refrigerated and used immediately
so as not to waste the fruit. Or they can
p o ssib ly be re ­
cooked to try again,
but first use a differ­
ent lid and wipe the
lip of the jar before
tightening down new
lids.
There is no better
feeling than the feel­
ing you g e t once
you learn to p r e ­
serve food. It is ben­
eficial for anyone
that like to leam how
things were done by
our grandparents, it
is one way to work
in the past.
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C anning R ecipes
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32-oz.
Habanero Jalapeno Pepper Jelly
Selected
varieties
Ingredients
• 5 habanero peppers, stems removed
• 5 jalapeno peppers, stems removed
• 5 cups seeded cubed zucchini
• 1 1 /2 cups vinegar
• 7 cups sugar
• 6 fluid ounces certo liquid pectin
Directions
1. Place habaneros, jalapenos, zucchini and vinegar in food processor and process until
smooth.
2. Combine pepper and zucchini mixture in heavy bottom pot with sugar. Bring to a boil
and simmer for 25 minutes.
3. Add pectin and bring to a full rolling boil for 1 minute.
4. Remove from heat and ladle into sterile jars and process in a boiling water bath for 10
minutes.
3-ct. bar
10/6.75-oz.
Selected varieties.
Apple Pie Jam
16-oz.
_
, \ S ^ Mi/enatch Price
Selected
varieties.
Ingredients
• 4 1/2 cups granulated sugar
• I cup light brown sugar, firmly packed
• 1 lb tart green apple, such as Granny Smith
• I cup water
• 1/3 cup lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 ( 1 3 /4 ounce) box dry pectin
Directions
1. Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as
12 -nr
manufacturer directs.
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2. Measure sugars into a medium bowl and set aside.
3. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan
22-m.
with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
4. Place pan over high heat and stir until it comes toa full boil. Boil hard for 1 minute, stirring
Selected
varieties
constantly. Remove from heat and immediately stir in sugars.
5. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove
from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from
floating.
6. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with
a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water
canner for 10 minutes ( 15 minutes at 1,000 to 6,(XM) feet; 20 minutes above 6,000 feet).
■o I I u D ' s i ' F I
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