Pressure Canning for Beginners: The Complete Guide to Preserve Meat, Jam, Jellies, Pickles, Vegetables, Meals in a Jar and More. Fun and Delicious Homemade Recipes to Create a Sustainable Lifestyle

Table of contents :
INTRODUCTION
HISTORY OF FOOD PRESERVATION
DEFINITION OF PRESERVATION METHODS
PICKLES AND OTHER PRESERVED FOODS
FOOD SAFETY
SOURCING TOOLS, EQUIPMENT, AND FOOD
WHY LEARN CANNING AND PRESERVING OF FOOD
SAFETY PRECAUTIONS
WATER BATH CANNING
PRESSURE CANNING
Jellies
Marmalade
Jam
Conserves
Butters
Cheeses
Pickling Information
Fruit Recipes
Juice Recipes
Jam Recipes
Jelly Recipes
Marmalades Recipes
Chutneys Recipes
Vegetable Recipes

Citation preview

Pressure Canning for Beginners The Complete Guide to Preserve Meat, Jam, Jellies, Pickles, Vegetables, Meals in a Jar and More. Fun and Delicious Homemade Recipes to Create a Sustainable Lifestyle

Copyright © 2020 [Steven Marrone] All rights reserved. No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional independent services, as book have

advice; and is not meant to replace the need for medical, financial, legal or other professional advice or may be required. The content and information in this been provided for educational and entertainment

purposes only. The content and information contained in this book have been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information, and belief. However, the author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book. Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages,

costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action. You agree to accept all risks of using the information presented inside this book. You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Contents INTRODUCTION HISTORY OF FOOD PRESERVATION DEFINITION OF PRESERVATION METHODS PICKLES AND OTHER PRESERVED FOODS FOOD SAFETY SOURCING TOOLS, EQUIPMENT, AND FOOD WHY LEARN CANNING AND PRESERVING OF FOOD SAFETY PRECAUTIONS WATER BATH CANNING PRESSURE CANNING Jellies Marmalade Jam Conserves Butters Cheeses Pickling Information Fruit Recipes Juice Recipes

Jam Recipes Jelly Recipes Marmalades Recipes Chutneys Recipes Vegetable Recipes

INTRODUCTION If you're new to food preservation at home, or an old hand at it, this book will be of good service to you. The subject's short history may offer a greater understanding of how different methods came to be employed. Food health, our top priority, is also addressed early in the novel. Devices, equipment, and food sources can introduce you to a new store or may inspire you to explore your nearest farmers market. You may also choose to start a small container garden or extend what you have already. The first parts of this book also include supplementary material, such as altitude changes and how to determine which approach is right for you, and the end result you want to achieve. The tables given presume you are at sea level or close to that. If this is not the case, be sure to obey the suggested changes noted to keep you and your food preserved healthily. As with any science and what, if not a science, is cooking? New discoveries can mean a need to change a process or recycle. Whether you're a beginner who just planted his or her first tomatoes out on the balcony in an old wine cask or a seasoned homesteader with antique Mason jars, it's vital to keep up with new food safety knowledge. Also, you might find a new recipe to try. You can look at your work with a well-deserved sense of accomplishment when the work is done, and tools are cleaned up and put away for next year's harvest.

For the most part, when you purchase products in the store, canned food is one of the things you won't miss being used to doing that while you do your grocery shopping. With that, they may be distant from the concept of preserving food at home. On the other hand, some may have an interest, but the issue is that they are not equipped with first-hand food preservation skills. You have to continue with the basic steps to learn about food preservation. If you have the eagerness to preserve food for the benefit and use of your family and yourself, then learning the ways of canning and preserving fresh food will not be very difficult. It wouldn't be long before you learn the skills to store any food you choose to hold for a long time, too. Find your aim of having food preservation knowledge to be effective in your attempt. You can now read the steps you need to follow when you want to try your hands to preserve food. First, preserving and canning foods will begin with selecting the foods to be preserved and able to. If you have a farm or garden that includes fresh fruits and veggies, it is best to use them to preserve your own food. You may also attend farmer's markets to retain additional food options. Food protection is not just about storing fresh produce for a long time to be stored. You also need to collect the necessary preservation of materials and supplies. The moment you gather them, you may position them on the work table. They should be able to take the successive steps to conserve food. You can then move to the next stage of preserving foods to decide and pick the most suitable form to use. The methods you can choose from are drying, pressure canning, water bath canning, or freezing.

Start the food preservation once you have correctly selected the right method for your food. It is important to learn when preserving and canning foods, whether the food to be preserved is low acid or high acid. High-acid foods such as apples, bananas, cherries, peaches, pears, apricots, plum, and lots of other fruits require boiling water to prevent the growth of bacteria. On the opposite, low-acid foods such as carrots, potatoes, poultry, meats, peas, shrimp, cucumbers, peppers, maize, and other vegetables need a higher temperature pressure canner.

HISTORY OF FOOD PRESERVATION There has been a need for food preservation for as long as the people have. But it has not always been as foolproof as today's choices. To be sure, the road toward developing healthy, reliable food preservation methods is fraught with illness, useless food, and even death. Fortunately, we are able to harvest the experience that has been gained in the past. And if we use this information wisely, we will be able to avoid repeating those errors. The bulk of our world's regions can not be harvested year-round. Even if your preferred prey is available, it isn't prudent to hunt all year. So, how do we feed into the "off-season?" We have to prepare for these times, as they most certainly will come. Food planning became more than just going up the hill to see if the berry bushes were still ripe. Humans also built ways of preserving food over time. Dehydration was noticed, and the moisture content of meats, fruits, herbs, and vegetables was reduced. This humidity was, in part, the rotting cause of these foods. The easiest form of food preservation was thinly sliced and hanged or spread out to dry in the sun. Followed by salting, brining, and smoking. All of these approaches were cheap and convenient enough for every household to be able to cater to their own needs. Bacteria and enzymes were discovered as science progressed, and their effects on food were discovered; prevention was learned. When food was brought up to a certain temperature and then sealed in

containers resistant to air and moisture, eliminating any air in the container during the process, it could be stored for long periods. "Canning" was invented, as this practice was known. Following World War II, as the electrical grid reached even the furthest outlying farms and ranches, and with the rise in industrialization, prices for various metals dropped, freezing food became a reliable method of food conservation. Although the most labor-intensive approach is the canning process, all methods foster a sense of pride, accomplishment, and selfreliance. There's nothing like opening the pantry or freezer door on a cold winter's day, where the snow – already up to the sills of the window – falls down so hard that you can't see your mailbox, finding row after row of cleanly labeled goods and meats, and realizing once again that if the world ended outside your house, your family would still eat well.

DEFINITION OF PRESERVATION METHODS Canning- Cooking food for storage in airtight containers. This process uses aluminum, tin, or glass containers. Hot food is packed into the container and sealed under pressure or under a bath of boiling water. Dehydration-Simply put, for preservation, remove water from food items. Food was thinly sliced in early history and put into the sun to dry on flat rocks. Earlier, as people became less nomadic, they installed racks to hang long, thin slices of beef, just think of jerky. Commercially purchased dehydrators use mesh screens for shelves, and electrical fans to pump air into the food continuously. The mesh screens allow both sides of the food to enter the air, while the fan speeds up the process. Bacteria must grow and multiply in humidity. The removal of moisture from food eliminates the bacteria that cause spoilage.

An example of an available dehydrate can be found at amazon.com: Waring DHR30 Qualified Dry-Salting Dehydrate – This method extracts moisture from food and requires a lot of salt. This moisture dissolves the salt into a brine, which inhibits micro-organisms' growth. That way, only small or fine foods can be preserved. Small fish that way are also protected. Finished correctly, then the fish can be refrigerated for up to two years.

Fermentation – Although very similar to brining, fermentation involves very demanding salt, vinegar, and temperature measurements. They convert vegetable sugars into acids, due to benign micro-organisms that interact with salt brine. This method produces dill pickles, which can take three to six weeks to prepare. These foods may be kept indefinitely if processed (using pressure canning) after the fermentation period.

Freezing – position the protected food in an environment which keeps it at 0oF [-18oC]. This way of preserving food is the easiest. It also contains the bulk of foods nearest to their original type. Freezing is a very economical way of preserving food, not including the original investment in the actual appliance. A fast blanch to halt enzyme development, and protection from the frigid, dry air is all that is needed in preparation.

Jelling – Preserving with sugar appears to be a contradiction in terms. It is true that micro-organisms thrive on a weak sugar solution. In a strong concentration, sugar has a dehydrating effect, similar to that of salt, inhibiting the development of micro-organisms.

Once pectin is added, gels or jellies are retained to the fruit. Jellies, jams, marmalades, and preserves are all made from the same operation. They are then sealed with paraffin in sterile containers and stored in a cold, dry environment. Only fruit butter, cheeses, and

preserves of whole pieces of fruit should be processed in a water bath instead.

Irradiation – Though not accessible to the in-house food preserver, this preservation process is being used more often as the technology is improving. Eating is subject to a dose of ionizing radiation in its simplest sense.

The dosage of the radiation and the exposure period differ. This process works by damaging the DNA of the microbe so that it can not repair it. The microbe can not grow when this happens, nor can it conduct cell division, its reproductive system. The microbe is destroyed outright if the dose is high enough.

While the food itself can not become radioactive (particles transmitting the radiation are not radioactive themselves), and this food preservation technique is used in more than fifty countries around the world because of its connection with the nuclear industry, some people in the US still consider food irradiation controversial.

Pickling- This process, also called brining, infuses wonderful flavors into the preserved food. Brine is produced, which typically contains salt, sugar, and vinegar. The brine is combined with herbs or other flavoring ingredients and then heated.

The food that is being processed is then dipped into the brine. Ice can be used to avoid any fermentation. Brining periods can be as short as fifteen minutes or as long as months depending on the food being processed and the amount of flavor to be infused.

Smoking – Smoking often depletes it from moisture in the same way as dehydration protects meats. The meat, therefore, retains the scent of wood smoke, flavoring it in a way that can not be duplicated elsewhere.

The choice of wood is a great consideration for the desired end product, from the softly scented maple wood to the heady flavors derived from oak or hickory smoke. Smoking times can vary from a few hours or more to a week. This way, preserved meats do need refrigeration. Smoking can also be used for salting or brining purposes.

PICKLES AND OTHER PRESERVED FOODS Pickling is only one of the many ways of food preservation. Historically, early documents indicate that people first had their food stored during the war. This is important in order to keep a supply of food. We preserve milk, fruits, and vegetables today in order to avoid spoilage, keep them fresh, and still enjoy them even when they are out of season. Food preservation also makes it savory, bringing more flavors and even texture to the food.

For pickling, vegetables are soaked for a day or more in a brine and vinegar solution and put in a tightly sealed container. First, the solution is brought to a boil, then poured over the vegetables. Cucumber is the most commonly used vegetable. Sometimes, no vinegar is used in the pickling of foods to achieve a half-sour taste. Another way to preserve food is by drying. It reduces bacterial activity, which is normally favorable in humid conditions by evaporating the water content in food. Some examples are dried fish and beef. Dried raisins and mangoes are a few snacks treats preserved using this method. Freezing is a form of preserving food by the use of extremely cold temperatures to prevent microbial development. To preserve their freshness, meat, fish and sometimes vegetables such as peas are frozen too. Refrigeration often slows down food spoilage, but for a long time, it does not maintain the food in its edible state. The fruits

and vegetables are refrigerated for a few more days to keep them fresh. One very tasty thing to do is to use sugar to preserve food. Cooking the food is heavily sweetened syrup produces an adverse environment for bacterial survival. This preservative form is used for fruit jams and jellies. So you can enjoy almost any fruit even when they're not in season. Strawberries, mangoes, bananas, peaches, and many other fruits used to be enjoyed only once a year can now be eaten in jams or jellies year-round. One example of this process is glazing, where fruits are coated with sucrose syrup but separated from the syrup. Some examples of glazed fruits are apples and cherries. We can also be protected by smoking fish and meat. The heat from the smoke can dehydrate the food and therefore reduce the conductivity for bacterial production. This approach also makes the food tasteful by giving it a varied fragrance, and spices are often used in the preservation process as well. Fat can also be used to preserve food for a day or two. For starters, it expands its edibility by frying fish and meat. And there's also a meat storage process called potting, where meat is put in a pot and covered with a layer of fat. The potted liver is one such example. There are a lot of ways to conserve food. Understanding which approach is best to use for a specific foodstuff helps to prevent spoilage of food. Food can be recycled, and even growing food can be made more tasty and interesting. Preserving food using different methods often gives the food a range of flavor and variety, making it more pleasant and often even nutritious.

FOOD SAFETY The whole aim of preserving food is to keep it healthy for use at a later date, no matter what method. The author recommends adherence to all the tips and warnings provided in this book, in keeping with this premise. Bacterial, fungal, or parasite infections may lead to anything from indigestion to death. Such diseases and the causes thereof can never be taken lightly. According to the Center for Disease Control and Prevention (CDC), about 48 million people are sickened by foodborne pathogens every year in the United States of America. Among those, 128,000 are taken into hospital, and 3,000 dies. The most common illnesses were caused by Norovirus, Salmonella, and Campylobacter in 2011, the latest details reported by the CDC. Why are there foodborne illnesses and pathogens, and there are there many today? Those are rational questions posed by rational citizens and statehoods. The answers are basic, as well as complex. Were you aware that, less than a century ago, tuberculosis, typhoid fever, and cholera were widespread foodborne diseases? Today we have E-caused Hemolytic Uremic Syndrome in kids (a form of acute kidney failure). O157:H7 coli We also know that a Campylobacter infection may cause Guillain-Barre syndrome, an autoimmune disorder that causes muscle weakness. Fast transport allows for faster dissemination of infectious agents than in the past. Those microbes often keep evolving, changing their characteristics and the symptoms of the diseases they cause.

Unsafe processing methods, environmental effects, ecological factors, industrial practices, and even eating patterns all influence how a microbe makes its way into our food supplies. Laboratory studies also continue to develop, providing the ability to detect even more organism-causing pathogens than ever before. This is also necessary not to underestimate the effect of instantaneous worldwide communication. As shocking as this knowledge can be, it is common sense to stop causing sickness to your relatives or yourself. Once it comes to food preservation, the most foodborne disease can be prevented if you: Produce rinse under running water, rubbing the entire surface with clean hands. Soaps or detergents are not required; hand friction loosens dirt and grime that retains bacteria, and running water washes it away. Don't make a soak of the product. Use colanders or sieves for small foods, and ensure that layers are kept shallow so that all surfaces of each berry, bean, or other food are rinsed as thoroughly as possible. Never allow raw meat fluid to reach any equipment or utensils that come into contact with fruits or vegetables, or with the fruits or vegetables themselves, except with minuscule splatters. Sanitize whatever comes into contact with the raw meat or its juices. Please use sanitary practices when storing some foodstuffs. If sterilized containers or equipment are needed, make sure that they are sterilized. Hold always separate raw, fried, refined, and unprocessed foods.

The extra steps can sound like a lot of work involving additional time and energy; however, it is a minor inconvenience at worst when compared to the time needed to recover from a foodborne illness, not to mention the cost of potential hospitalization and medication. Food preservation is the act of killing microbes, whether by salting, sugaring, canning, or freezing, or at least preventing them from reproducing to toxic levels. Refrigerating or freezing foods prevents the growth of bacteria and keeps them in a state of suspended animation. Sadly at least two bacteria can grow at temperatures in the refrigerator. High levels of salt, sugar, or acid also prevent the bacteria from developing. In reality, only heat kills the microbes. If held only for a few seconds, a temperature above 160oF [78oC] is sufficient to destroy parasites, viruses, and bacteria, except one. The Clostridium bacteria develop a heat-resistant spore which can only be destroyed at above-boiling temperatures. Pressure canning creates the appropriate temperature to destroy those spores. Not all of the toxins produced by bacteria are heat-related. Hence maintaining only good quality food is very important. Avoid: Bruised fruit Split peels or skins Evidence of insect attacks Nibbles by birds or animals

Make sure all foods are as fresh as possible and processed as fast as possible in small, manageable lots. Processing on the same day as harvested, and handling in a sanitary way, provides food preserved of the highest quality. Finally, food health will be the primary concern when it comes to storing food for potential use.

SOURCING TOOLS, EQUIPMENT, AND FOOD Many of the tools used for canning are traditional utensils used in the daily preparation of food. But there are other ones unique to the various methods of preservation. Some are essential; others can be substituted. If you find you have questions about equipment, tools, or procedures, your local Cooperative Extension office can provide answers and alternatives to these questions. The services they offer are usually free of charge. Canning You would need a deep kettle for water bath canning. Food is heated to boil, put in clean, hot jars immediately, which are then closed and placed on a rack in boiling water deep enough to cover the jar in full plus another inch above the container. Processing times differ depending on what food is stored. The temperature of the water is kept at boil all the time. Pressure canning needs a canner of water. These are large pots that have rubber ring sealed screw-on lids, pressure relief controls, and safety valves. Although the procedure is easy enough, all instructions must be strictly followed to prevent under-processed food or the pot itself being exposed. You can find that a pressure canner you buy today can look very much like your grandmother's because since then, the theory itself hasn't changed. More bells and whistles can exist, but the fundamentals are still the same. Directly from Amazon.com, you can

purchase new pressure canners: Presto 01781 23-Quart Pressure Canner and Cooker, The choice between water bath processing and pressure canning, is made dependent on the acidity of the food being stored. Whatever system is used, the pot uses a wire rack to hold the jars off the rim. A big mouth funnel and ladles are useful for filling hot food bottles. There should be an adequate supply of clean rags or dish towels, useful for covering work surfaces and cleaning bottle rims. A jar lifter, a device similar to a set of tongs but designed to fit above the shoulder of the jar, helps avoid scalding when placing jars in the boiling water and extracting them. During the cool-down cycle, additional racks are used to place the finished jars on. These racks allow air to reach the entire surface of the container to room temperature. A standard collection of tongs would be useful for removing lids in a shallow pan from water that is simmering. Of course, it is important to have bottles, lids, rings, or bottles that use rubber rings and bails. Each of these products can be sold in department stores, local retail, discount, or. Many smaller stores will only store them during the harvest seasons in the summer and fall. Also available are replacement seals (rubber rings) for pressure canners, so you can usually have a spare on hand. If you have trouble finding any of these things, it should be helpful to the Cooperative Extension office.

Dehydration While very useful, if you are going to dehydrate large quantities of food, you do not need a commercially purchased dehydrator. So if you're looking to buy one, look for an appliance of price. The fan should be mounted in such a way that all the racks receive equal air motion. Racks should be mesh, easily cleanable, and built-in a durable manner. Proper spacing would allow air to flow easily between the racks. The longer it takes to dry the food for the air, the greater the risk of microbial growth. For some products, a small toaster oven or the main oven at your home can also be used. Herbs can be gathered, bound with twine, and hanged to dry at a spot from direct sunlight.

Dry salting While this method takes a lot of time, the end result is worth every bit of it, particularly if you're a lover of anchovies. A shallow dish, an abundance of coarse salt, some sterile canning jars, a spoon to skim the surface, and refrigeration are all needed. Coarse salt can be purchased in grocery stores, or canned products can be sold anywhere. Fermentation

As with dry salting, fermentation is a prolonged process. The vegetables are combined with a high pickling or coarse kosher salt concentration, packed into a sterile rock, covered with a clean cloth, and weighed down with a plate on top of which a water-filled jar is set. During fermentation, a spoon or ladle is useful to extract the foam from the water. The food must then be either refrigerated or stored in a boiling bath of water until the process is complete. Pickling / kosher salt is available in grocery stores, or anywhere there is a sale of canning supplies.

Freezing Apart from a deep freezer (which can be purchased anywhere home appliances are sold), which can maintain the appropriate temperature of 0oF, containers must be sealable to keep airtight. Deliverable or dairy plastic containers do not adequately cover the food. Buy containers designed for use in food storage. Canning jars with their seals can also be used for liquids or nearliquids. Whatever container is used, make sure to leave the necessary "headroom" to expand, which causes the food to freeze. Meat and some vegetables can be covered in plastic-lined freezer paper (like corn on the cob). Unless the paper is not labeled for use in the freezer, it won't have adequate insulation from the freezer's frigid, dry air. Freezer burning from frigid air that hits the food doesn't make the food unusable, but is very nasty and can shift delicate flavors. When

wrapping or putting in containers for freezer storage, trays, baking sheets, and racks can all be useful in laying out individual products to be partially frozen. The only additional tools needed are the belt for sealing freezer paper and marking pens. Freezer paper and tape are sold in grocery stores, and usually, everywhere, there is a sale of canning supplies.

Jelling The principal preservatives in this group are jelling sugar and fire. Jellies and clear citrus marmalades need pectin to be added, which is available in most grocery stores, and everywhere there is selling of canning supplies. Packed into sterile jars at the end of the cooking time, jellies just need to be coated with a thick layer of melted paraffin to protect them from foreign microbes. Jams, preserves, butter, and cheeses don't need pectin added. In reality, preserves don't have to jell at all. Both these must, however, be handled in a water bath after being put in and sealed in sterile jars.

Pickling / Brining Brine is usually made from boiling salt, sugar, and vinegar in water to which herbs, spices, or other vegetables can be added to the flavor. All those ingredients can be found at your nearest grocer. The food is then packed into canning jars and processed into water-bath after flavoring with the brine.

Smoking The smoke applied to the dehydration process is performed outdoors. Of course, a commercial smoker may be used. Smoking on a small scale, however, can be achieved with a DIY system that only includes a rack to hang the food (usually fish), a supply of wood chips of the correct nature, a heat source that allows the wood to smolder while being held at a distance from the food itself so that it is not cooked, and something as simple as a cardboard box that can hold the smoke in the food itself. As this is mainly a way to add flavor to preserved foods, more preservation is required, typically by refrigeration. The trickiest aspect of this task can be locating good forests. Some places that sell smokers and grills also stock woods which are widely used, such as mesquite. But maybe you'd be better off contacting your nearest orchard or wood mill. By simply letting it rest in a warm, airy place, you can age the wood yourself. Do not use lumber yard wood, as it is mostly either loaded with insect inhibitors or made from a sappy softwood. They are all to be stopped. Fruit and nut trees wood is very aromatic and will make for good flavoring. Commercially available cigarettes can be purchased at most supply centers for the hardware or lawn and garden.

Food

Nothing beats the freshness of organic fruits and vegetables, or a hand-raised, freshly butchered cow. But if time or resources do not allow you to participate in this ultimate activity, the markets of the farmers are great alternatives. Most food sold on those markets is harvested less than 24 hours before the opening of the market. Shop here to get the best choices as early as possible. Many vendors manually harvest their foodstuffs. This not only protects the food from damage to the mechanical and packaging but also allows them to do an initial quality sort. While a bruised apple may be eaten out of hand after cutting off the bruise, making a batch of apple butter isn't worth using; it could spoil the whole batch's flavor. If absolutely required, produce from the grocery store can be used, but if it is not grown locally, such products should have been harvested a week or more before they reach the sales floor. Time is the worst adversary in terms of food quality.

Enzymatic changes that operate on the sugars contained in the vegetable or fruit are caused by removal from the plant. Harvesting equipment can otherwise damage healthy specimens, enabling the infestation of bacteria or insects. Pick the food you want to carefully keep. The better the food, the less preparation work is required, and the better will be your end product. If hunting isn't your thing, and you don't have any buddies to hunt, your next best bet may be the local butcher store. We bear fresher meats, of higher quality than foodstuffs, to be sure. They can cut to order, too. This is a skill not offered by many grocers any more.

Nevertheless, the local butcher also stocks meats from undomesticated animals like deer and buffalo, or specialty meats like rabbits, and even offal. Most are taking special orders. Using new, washed herbs for flavoring, whenever possible. Herbs lose their essential oils when dried, causing a significant loss of flavor. Again, beginning with the highest quality foodstuffs, you can produce the highest quality end product, be it sparkling, beautiful jellies,

WHY LEARN CANNING AND PRESERVING OF FOOD How would you want to know the art of conserving your own food and canning? Because, for one thing, you can save money by canning yourself food. Perhaps the most important reason you can and maintain food yourself is that you know the ingredients that go into your food first-hand. Today the news appears to be packed with several tainted outbreaks in or on our food. For one cause or another, all meats and vegetables are constantly being recalled. We, as customers, do not know which pesticides have been used on the goods we buy. Nor do we know how and where they manufactured many of the items we purchase at the grocery store. This leaves us with great regard to the items that we bring in and consume in our homes. Learning to can and preserve fruits and vegetables that we grow in our own home gardens or buy on a local farmer's market where you can ask the farmer questions about how he grew his crops will help ensure the health of knowing which foods you feed your family. This gives you the feeling of being in a bit more control over the decisions you make for your family. Once you know the canning and food storage cycle, the benefits obtained will continue to come to an end for years. Healthy and tasteful foods are filling your dinner table now. You can pass on your new-found knowledge to your kids, grandchildren, and even friends so that they, too, can reap your efforts' rewards. This can give you a

sense of pride in knowing you've given them a precious gift that will essentially add a better quality of life. Learning how to eat and preserve your own food will be an easy and beneficial practice that becomes part of your regular routine, given the correct information. Now start the process. Why not learn to keep food canned and preserved? You have little to lose and a safe, costeffective way of living ahead.

SAFETY PRECAUTIONS Canning is a time-honored, tested method of long-term preservation of a harvest or game. One can "put up" enough tomatoes (or other items) in the course of a day to last until harvest next year. However, all guidelines must be followed comprehensively to avoid illness or injury during the process. When preserving food, there are no shortcuts, no matter what process is used. Let's start with a quick explanation of how food preserves and why canning. Microbial growth and enzymatic changes need to be prevented or removed entirely to maintain food. In canning, food to be sterilized is brought to a boil for a specified time span. Then it is packed into sterile jars, sealed with sterile lids. Stopping here will only keep your food edible for a short time. You may wonder if, if everything had been properly sterilized, there might be some microbes to spoil everything you have planned so carefully. What's inside the jars? There's your carefully prepared food, yes, but there's air-non-sterile air, to be precise. How can we clean out the air? If the food is sufficiently acidic, it can be processed in an open water bath. Boiling does not destroy the botulism bacteria spores (Clostridium botulinum); however, the high acid prevents the development of those spores. The dry, sealed jars are put on a rack and placed in a boiling water kettle for a fixed period of time. The water should be kept at a steady boil during the processing time. If the water drops below the boiling point, it has to be brought back to boil, and the processing time has started over. The boiling water

level must also be held at least one inch deeper than the height of the jars (do not match container sizes in batch). The process is enough to force the air out of the bottles. After the processing time has ended, the jars are removed from the water, the rings or lids tightened as needed, and placed to cool on wire racks. You can hear the satisfying "pop" of the lids concaving almost immediately, showing that a vacuum in the jars has indeed been formed. Check every one after the jars have cooled, by pressing the center of the lid. If you move it down it flexes, it's not sealed. Every container not sealed with vacuum shall be reprocessed or refrigerated and shall be consumed within a few days. Pressure canning is necessary for foods that do not contain a high enough acid to prevent botulism spores from developing. Although the boiling water temperature (212oF) isn't high enough to destroy the spores of this bacteria, pressure canners will lift the temperature to 240oF, keeping it there long enough to destroy them entirely. In the canner, two to three centimeters of water is brought to a simmer. Using the same procedure as canning for the water bath, dry, sterile food is packed into dry, sterile jars, and sterile lids are set. Then, the jars are put on a canner rack. Fasten the lid of the canner in place, but do not set the weight on the ventilation or close the petcock (depending on what your canner is using). Switch the heat up to its highest level, allowing the water to boil and steam to flow in the shape of a funnel from the open vent / petcock.

Enable to exhaust this steam for 10 minutes (use a timer!). Open the petcock or place the weight over the ventilator after this time is up. Pressure begins rising now. Unless your canner has a pressure gage (my personal preference), let the pressure get up to eight pounds quickly. Switch down the heat slightly, allowing the pressure to rise to the level needed. Do not minimize heat until the weight starts to jiggle and rock if there is no scale. Time to process starts now. You'll probably need to change the heat to keep the pressure constant at the target amount a few times. When the appropriate amount of time has passed (again, use a timer), turn off the heat and allow the canner to depressurize under its own will. The time it takes to bring down the pressure is important for proper processing. Do not attempt to speed up the cycle in any way. Forced refreshments may lead to food contamination. Forcing the canner to open until the pressure is overcome can result in serious steam and projectile injury. After depressurization and before the canner is fully cold, open the door, take the jars out, position them on a rack of wire and tighten the rings if necessary. You'll soon learn to love lids music popping into concave place to prove your success. As guided above, check each jar for the appropriate seal. The rings can be removed by using separate lids and rings until the jars are refrigerated, and the seals are confirmed. Draw the ring gently off and set aside for your next pan.

Admire your hard work product, and then store the jars in a cool, dark spot. If the recipe needs the food to be hot or cold, it has to be loosely packed, and boiling water poured into the container to remove the pockets of air. Jars' never get full to the max. Food swells when being cooked. This will prevent the lid from sealing tightly to the jar if it oozes out of the bottle. If the container is not packed with enough food and water, there is so much air-filled space left, and during the processing period, the air is not completely drained. Any case will give rise to spoilage. This field is called headspace. The sum required for each recycle is specified and must be adhered to. Using a ruler to ensure you've got it right. Job surfaces, materials, utensils, and appliances must all be clean and in good condition (and in some cases must be sterile). For pressure canning, the gasket (rubber seal) of the lid and the rubber safety valve cover must be of the appropriate size (check for stretching or shrinking), have no cracks, and must be inserted into the lid and correctly seated. Just follow the manufacturer's instructions. Sturdy vessels made of cast aluminum or stainless steel are pressurized canners. When properly cared for, they will last many lifetimes. As with hand-me-downs, if you got your pressure canner without instructions, you can usually find them online. Start this search by searching the manufacturer's website. The finding can take a little bit of digging, but there are plenty. If not, directories are only available in PDF formats dedicated to instruction and owner's manuals, typically at no cost.

They are readily available in most locations that sell the cooker if you decide to remove the gasket. If you have trouble locating the one you like, you can order them online. These products are inexpensive; they are usually about $10 (US) at the time of this writing. They're also sold in a package that includes the safety valve rubber stopper. It is because both it and the gasket must be removed before using the canner again if the safety valve has been burst. Figure out why it went out and stop making a mistake again. I have never heard of a "blow out" since interviewing many canners, and in my own experience as well. But I have always been reminded to be carefully following the instructions. Jars have to be developed for the canning process. Those jars are appropriately prepared for the temperature and pressure extremes in which they are mounted. Not use old butter for peanut, or industrial jelly jars. Your jars should be crack-free and chip safe. The rings will be round when using rings and lids and quickly lock onto the bottles. Lids, embossed onto a rubber-like cover, are meant to be used only once. Never reuse the lids last year. Let's not dent the lids. Note, you're not only trying to create an airtight, watertight seal but also a vacuum in the container. The seal must be strong enough to hold the vacuum. If the lid is clamped by the use of jars with rubber rings and bails, these too must be in good shape. The ring must have no holes and must be of the right size, covering the jar's entire surface. Separate lids and seals have almost vanished from the marketplace but are now making a comeback. When these are used, a thorough inspection of each object should be performed to ensure that it is in

operable condition. There are also screw-on lids coming back, which require no separate ring. Yet they are embossed with wax, as are the flat lids. These are not reusable but very convenient to use at the time. Recipes are to be closely observed, too. While some seasonings can be modified to taste, they should be correctly measured with salt, sugar, vinegar, or alcohol. These are the anti-microbial elements that ensure the healthy consumption of your end product. Altitude Adjustments A regional cookbook can still be found that has already worked in altitude changes, but that is extremely rare. Each book I've seen assumes you're on or close to sea level. What does it matter? Since altitude influences the temperature, water is boiling. If you live below 1,000 feet above sea level, you don't need to make any corrections to the process. If you are living between 1,000 and 2,000 feet above sea level, changes need to begin. There's no need to change the canning pressure yet, but an adjustment is required for water bath canning. When changes of more than 2,000 feet are needed in the pressure canning. If you live above 1000 feet, use the table below. If you live above 10,000 feet, please check with your local office for extensions. Pressure canning needs no adjustment in processing time but involves adjustments in the amount of pressure kept to reach 240oF in the canner's temperature. The temperature is what destroys bacteria from botulism. Further information on this can be found in the article on Pressure Canning.

WATER BATH CANNING High-acid products, such as most fruits (including tomatoes), should not be processed under pressure as the natural acid inactivates enzymes and bacteria. Although the acid in such foods has no effect on molds and yeasts, it is necessary to process the jars in a kettle of boiling water to increase the food's temperature beyond its killing point. Temperatures ranging from 140o to 190oF [60o to 88oC] kill yeasts and bacterium.] Food that is typically processed in a water bath is listed in the table at the end of this section. Large pieces of food canned may take longer processing to heat it through than small cut food. Food that is raw and cold when packaged often takes longer processing time than when frozen if it was still dry. Another factor is the size of the used pots. Large jars need more time in the bath than small jars to reach the appropriate temperature for all of the food contained. They should be placed in a cool, dark place after the jars have cooled and tested for a good seal-preferably 40o to 60oF [5o to 15oC]. Most foods stored in this way will last up to a year. NOTE: Any food which has a suspicious smell or appearance when the container is opened should be discarded at once. Never try it by degustation. Botulism can be deadly! Many fruits and vegetables can be "cold packed" to retain as much of their fresh color and flavor as possible. As for ordinary cooking, the food is washed, peeled, cored, or sprayed. Most are cut to a uniform size (this must be done to ensure the food is heated evenly) and placed into the bottles.

To prevent the flesh from darkening, light-colored fruits (like peaches) should be dropped in water containing a bit of lemon juice. This is also acidifying. Enable one teaspoon of lemon juice [5ml] per quarter of water [1 liter]. Most fruits can raw be packed. Do not allow the fruit to soak – just drop the pieces in and take a slotted spoon or sieve to bring them out. If the food has been blanched, it gets drained. Both blanched or not, it is then loosely packed into bottles, and boiling water or some other liquid is poured into the container to cover the food. Remember to leave the corresponding headspace (see chart). Most canned bottles, with the exception of fragile clamp-top (wire bail) bottles, are then put in a deep kettle that already has water that is simmering. Do not allow them to reach each other after adding the bottles; the water is then brought to a full boil. The lid is put onto the kettle after the water comes to a full boil, and the timer can be started. Upon completion of the processing cycle, turn off the heat and take the jars out of the kettle. Place them to cool onto a wire rack or towel, leaving at least one inch of space between them. They must be put in tepid water by using clamp-top pots, which is then brought to a boil, sealed, and the processing period begins afterward. The heat is switched off at the end of the drying, and the jars are removed only after the water reaches room temperature. Often, due to the delicate existence of the bottles, such special arrangements are. Depending on the amount of sugar per quarter of water or juice used, sugar syrups may be any power, from very light to very strong. Artificial sweeteners can be used instead of sugar, but the content of

preservatives is unsubstantiated. Commercial unsweetened tea, as is or is mixed with water, can also be used. They can also use plain boiling water. Out of sugar, canned fruits will be softer in texture than when sugar is used. The whole aim of the liquid is to extract air, so make sure that any air pockets are removed, particularly if you can things like peach halves. It is necessary to face the cavity where the pit existed so that air is not trapped inside. The table below shows the different strengths of sugar syrups if needed. Water and sugar are boiled together in a saucepan until the sugar is dissolved completely, around five minutes.

PRESSURE CANNING Pressure canning is the only healthy way to preserve vegetables, fruit, poultry, and fish with low acidity. The only way to destroy the botulism bacteria when storing certain foods is by increasing the food temperature to 240oF. Make sure your canner's running in good order. Test the location of the gasket and safety plug (fuse) and its state. Verify that the vent is clean. Typically speaking, pick ripe and strong vegetables but not overripe. Hold the time between harvesting and canning as brief as possible for the best results. Wash or rinse your vegetables, but don't let them soak. Peel the vegetables, cut seeds, etc. if necessary. Stop using items that are scratched or hurt. Split into sizes to serve. Ensure sure your bottles are in perfect shape without any nicks or cracks. Wash jars with hot soapy water and thoroughly rinse out in hot water. Hold them moist until they are used to avoid breakage when placed in the canner. For each jar using new canning lids. While fresh, check them out for dents, caps, or gasket defects. Place in a shallow pan of water to simmer. Although raw or dry, food can be packed into jars. Raw-packing means directly adding the uncooked food to the jar and then pouring boiling water over the stuff. In most cases, raw food is packed tightly due to the shrinkage that occurs after cooling the product. The product is heated to boil for hot-packing, or the product is cooked for a specified period of time, packed in the jars while still

hot, and filled with boiling hot liquid. Hot-packed food is loosely packed because the food has shrunk during heating / cooking. Hotpacking the food provides better color and flavor compared with rawpacking when pressing canning. Upon packing, most vegetables should be blanched, unless hotpacked. That is a simple operation. After a certain amount of time, the prepared vegetable is dropped in briskly boiling water (see table below), typically just a few minutes, then scooped out of the boiling water and dropped to ice water. The boiling water prevents the changes in enzymes in the vegetable pieces, and the quick dip in ice water prevents the cooking process. Clean out any air bubbles that remain after wrapping the product and covering it with boiling liquid using a plastic spatula or another utensil that won't damage the container. Such bubbles can increase during manufacturing, impacting the amount of headroom if permitted to stay in the product. Too much of the left headroom can lead to an insufficient vacuum, which would then allow dangerous bacteria to develop. Many vegetables only need a half-inch headroom. Measure the jars to ensure the depth is right. Wipe the jar rim with a clean, damp cloth; center the lid onto the jar, screw gently onto the metal ring / band. Be sure that the rings are the right shape, and do not over-tighten. During processing, Air must be allowed to escape. Prepare the pressure canner with clean, hot water in 2 to 3 inches. In case it is important to maintain the water level after the canner is brought to a boil, it is convenient to have additional boiling water at the foot.

Place the canner jars on the rack, so they don't hit each other. Install the cover and switch the heat to big. Keep the port of the vent open until all the air is pushed out. This can take approximately 10 minutes. Upon proper venting of the cooker, put the weight onto the door. Do not start the processing timing until the weight jiggles, or the gage reads the appropriate pressure if fitted. Please use the below if processing above 2000 in altitude. Remember also that the map below is split between weighted gauges and dial gauges. Ignore the altitude and canner style changes shown on the table. Remove the canner from the heating element after the processing time, and let it cool without interruption. This time is important both to your health and that of the food. Once the pressure drops to natural, open the ventilated port carefully and wait another 10 minutes. Open the lid and remove it, taking care not to get scalded by any remaining steam. Remove the jars from the canner and put at least one inch of space between them on a rack or towel. Do not tighten the rings; if the ring is slightly out of shape, this may break the seal. Check for a strong seal after the jars have cooled, by pressing the center of the lid. When the lid flexes, a seal has not been reached, and within a few days, the container will need to be reprocessed or refrigerated and eaten. Open the jar and check the rim for cracks or chips, if reprocessing is needed. If required, place the food in a new container. Using a new cover forever. Reprocess as it used to. Etiquette the container as reprocessed and first drink.

Remove the rings / bands, so they don't rust onto the bottles. Wipe any contaminants out of the bottles. Make sure they are marked with the date and material. Where several batches are stored, lot numbers may also be allocated. Sealed jars should be kept in a cool, dark place-40o to 60oF [5o to 15oC] ideally. Most foods stored in this way will last up to a year. While still healthy after a year, the consistency and nutritional value of the home-canned items may have declined.

NOTE: Any food which has a suspicious smell or appearance when the container is opened should be discarded at once. Never try it by degustation. Botulism can be deadly! Lids bulging, bottles rotting, and mold are all signs the food has spoiled. The eviting sensation of spoiled food. Seal the jar and everything in a large garbage bag, and put it in a landfill. If you decide to hold the jar and ring / band (if left in place), after carefully emptying the food jar into the garbage and sealing it, the jar and ring can be cleaned, boiled in water for thirty minutes which is one inch deeper than the jar is tall, make sure that the jar is also full of water. Clean all products with a solution of one part unscented bleach to five parts of clean water that came into contact with the spoiled food The graph below provides the preparation needed for each vegetable, as well as time and pressure for processing. Note, processing time does not begin until the appropriate pressure is reached. If the pressure drops below the appropriate quantity at any point during the process, the canner must be brought back to the

correct pressure, and the processing period has begun over. Doublecheck the above altitude chart; please remember to make the noted changes. Note also the difference in handling pressure using a canner that uses a weight versus one that has a scale. The map contains meat and poultry. The method is the same as for vegetables that are canning with heat, except that meat is still cooked before processing and is hot-packed. Canning for veal, shrimp, shellfish, or ground meats is not recommended unless mixed in a sauce.

Jellies Jellies need the sugar, acid, and pectin jelling force. If the fruit used naturally doesn't have enough, pectin can be added. A recipe for homemade pectin appears in this book's recipe section. You can, however, find that the convenience of store-bought pectin is preferred. In most grocery stores, as well as department stores that sell canning equipment, it can be found in both a powder form and a liquid. Be mindful that using this pectin can require more sugar than you wish. The following chart shows which fruits naturally have the requisite amounts of pectin and acid, and which need help. Jellies are made from fruits, which are cooked in water until their juice is produced. It is then carefully stretched and boiled down. During the boiling, the added sugar renders the juice set by interacting with pectin and acid. Care must be taken to keep the mixture unclouded and to keep the flavor clear. Use just the minimum water required for the best, richest flavorsenough to cover the bottom of the pan so that the fruit does not stick to it. Use gravity only as you squeeze the juice to force the juice in. Crushing or pressing the jelly bag will push pulp over, resulting in blurry jelly. Another thing that could cloud your jelly is if you cook a quantity too large at a time. Even though you can make any amount of fruit juice you might like, when you boil the juice down to the jelly, operate in small batches. No more than six cups of fruit juice should be made into a batch. Do not try using this to take a short cut. Larger lots take

so long to cook that the juice overcooks, and its sugar crystals will clump together, clouding the mixture and destroying its texture. Using a candy thermometer to make sure the correct temperature is reached. At your altitude, it will reach 8oF [5oC] above the boiling point. This will be 220oF [105oC], for sea level. The juice is liquid jelly at this temperature. Add a spoonful of juice to check, then let it spill over the spoon hand. When it falls into drops forming aboard, then it is set. Don't overcook a jelly. You may also check the jelly to see if it sticks, by chilling a spoonful. Using a plate that you hold for at least fifteen minutes in the freezer. Drop a spoonful of jelly onto the plate and return it 1-2 minutes into the freezer. Drive your hand over the jelly. If the jelly wrinkles as it is moved, it has reached the jelling point. Remove any scum that has developed when it rises up on top of the jelly. Pour the hot liquid into dry, clean bottles, leaving headspace at & frac12; inch [1 cm]. Cover the jelly with rings / bands fastened to the molten paraffin or sterile container lids. Store it in a dry, quiet, cool spot. Combined with the acid naturally found in the fruit, the high sugar content inhibits the growth of bacteria. A fruit's pectin level can be measured simply by a method. Remove a small sample of the stock in a separate container to decide when the fruit stock has been reduced enough so that it can act as a setting agent for jellies produced from low-pectin fruit. Mix a little rubbing alcohol into it. When the amount of pectin is too high, a clot is produced. Do not try this mixture, and do not bring it back in stockpot! Rubbing alcohol is poisonous.

A fruit's acidity can be assessed according to its taste. A sharp or tart aroma is a sign of ample acidity. If you need to raise the amount, add the fruit with lemon juice before cooking. Two tablespoons [30 ml] are enough for two cups of fruit or fruit juice prepared with low acidity.

Marmalade Most of the marmalade is made from oranges; oranges rich in pectin give a bittersweet flavor to the preserve. Other citrus fruits or a noncitrus fruit such as pineapple can be combined with oranges. It can also be aromatized. Spices, liqueurs, whiskey, and so on can all be used as flavorings. How the pieces of fruit are handled will alter textures. Firm, chunky pieces of fruit can be obtained in the marmalade by first cooking the whole fruit for about an hour in a little water. The fruit is chopped in a muslin bag and tied together. The fruit bag is boiled in sugar syrup that is made from the liquid that the fruit gave up during boiling. This gives a cool, chewy texture to the fruit, which contrasts nicely with the smooth jelly surrounding it. Hot-pack the marmalade into pint jars, and use a 15-minute water bath to process. The fruits are thinly sliced, soaked overnight, the fried, seeds and all in the soaking water for about two hours, to achieve a more delicate marmalade. The sugar is added after this time, and the cooking is completed. Treated like this, the fruit appears to melt in your mouth, and the taste is slightly more tart than with the first method. Heat the jars in a water bath, after putting the mixture in clean jars.

Jam

Jam is the easiest way to preserve fruit, by far. After washing, the fruit is peeled and pitted, crushed, cooked with sugar if needed, until it is a thick, soft mass. Before starting the cooking process, lightcolored fruit should be acidulated, lowering it into the water, which had added lemon juice. The amount of pectin is negligible since the fruit pulp is stored in the thick liquid. Fruit needs to be ripe for jam making but still firm. The fruit will disintegrate if it is too soft. Spices, brandies, or liqueurs may be added to enhance the fruit's flavor, as with marmalade.

The jam is hot-packed into pint jars. Heat the jars fifteen minutes using a water wash. The lengthy cooking time required to reduce fruit to jam can cause the fruit to lose it's color and texture intensity. Starting with sugar syrup to cook the fruit until it becomes tender, this can be avoided, but this makes the resulting mixture a preserve rather than a true jam. One way to avoid color and texture loss is to cook the juice in stages with no fruit. This is especially useful when making berry jam. For example, a small batch of fruit is boiled for about a minute in sugar syrup. The fruit is removed for later use and set aside. To eliminate this, the mixture of syrup and juice is boiled down. When the end product has reached its estimated concentration, another small batch of fruit is dropped into it, boiled for a minute, and the fruit is extracted. Reduce the liquid once more, and repeat as necessary until all the fruit is cooked.

Add any juice that has drained from the fruit while it was being set aside to the bowl. Reduce the juice to volume original. Only then will you bring all the fruits back into the reduction. During this second cooking, the fruit reabsorbs the juice, regains its dark color, and plumps back up. The resulting product has only about half the preserves' weight, but the flavor strength is exceptional. Since at the very beginning, the only sugar used in this method is, it's not unusually sweet; it's just very intensely flavored. After the mixture has been hot-packed in clean bottles, cycle the bottles fifteen minutes in a water bath.

Conserves Conserves, used as jams or toppings for dessert. Many canned foods are spicy enough to accompany even roasted meats. In order to know how to prepare the canned product, you need to know how to use it. Use fruit that has a lot of natural pectins so it sets well for a thick spread. If you plan to use it as a sauce, use the lower pectin fruits for dessert or meat courses. It is washed, peeled, seeded, or pitted as required and then grounded or finely chopped so that the most flavor possible can be made from the fruit. Combine these now if you have a medley of fruits. Cover them and let them stand overnight to release their juices. Cook the fruit in the juice until thick, rich, and deep.

At the halfway point, any dried fruits to be added go in; nuts do not need cooking, so add them at the last minute. Because the dried fruits and nuts are heavier than the mixture, allow the mixture to cool until it is thickened a little. Stir the blend to evenly redistribute the ingredients. Pack the mixture hot into clean jars, and process the jars for 15 minutes in a water bath.

Butters Butters don't use citrus fruit to produce butter for fruit. Citrus fruits have a water content that is too high, and their membranes do not allow them to puree well. Puree the fruit to start, blend it with sugar enough to sweeten to taste, and boil down this mixture. This process results in a thick butter which is creamy. Butters is spread over bread or toast. Butters may use overripe and bruised fruit in contrast to other preservation methods, although the bruises themselves must be removed before pureeing. You can add any of the fruit pulp leftovers from jelly making into the puree, though this pulp will not have much flavor left in it. Hot-packed in pint jars, butter can be stored in the refrigerator for up to six months, or it can be handled in a fifteen-minute water bath.

Cheeses Cheeses - Fruit cheeses start with pureed fruit in the same way as a fruit butter. Add more sugar to the fruit than for fruit oil, and cook the mixture until solid. Cheeses are usually unmolded, sliced and served with cold meats or poultry, or desserts, from the canning jar. The decorative finish can be used with aspic or fondant cutters. The canning jars are first oiled inside with tasteless vegetable oil so that it can be more easily unmolded. Fruit cheeses are to last up to a year in the refrigerator. If preservation is desired length, hot-pack the cheese in pint jars for fifteen minutes using the water bath method.

Pickling Information The vinegar is used for making a variety of pickles with both vegetables and fruit. The English word vinegar derives from French vin aigre, meaning "sour wine." Wine vinegar has the best flavor, but less costly beer, malt, or distilled vinegar can also be used as long as it has at least 5 percent acid. The label of the vinegar will mention the quality of the acids. The acid in vinegar responds to metal tools and equipment; it is important to use nonreactive materials to prevent discolored food and off-putting flavors. Ceramic and inoxidable steel are both nonreactive. Avoid aluminum, copper, iron, and steel, not steel.

Neither adjusts the amount of vinegar or alcohol needed in a recipe. That is part of the process of preservation. Also, the food should remain densely covered and refrigerated until it is processed to prevent the loss of the preserving liquid due to evaporation. The manufacturing of water baths is the usual method for preserving pickled fruit. Foods preserved as "pickled" include vegetable pickles, ketchup, relishes, chutneys, preserves, and mincemeats in two stages. See the recycling section for complete instructions, but the chart below gives the processing time required for the canning of these items by a water bath. Please note that mincemeats require canning pressure because they contain meat products. Just hot-pack into pint jars, and continue for 20 minutes.

Fruit Recipes There are many fruits available locally or regionally, but they aren't widely available. We've used the most common fruits in this book, but don't let your pantry limit this. Local harvests can be used in the recipes below, instead of suggestions. Without sugar, fruit can be canned, but the color of the fruit can get faded. During the packaging process using boiling water in place of the syrup. They can use some artificial sweeteners. Check the recommendations of the manufacturer for use and quantity.

Sugar Syrup Very light syrup: 1/2 cup of sugar per quarter of the water Light syrup: 1 cup of sugar per quarter of the water Medium syrup: 1 3/4 cup of sugar per quarter of the water Heavy syrup: 2 3/4 cups of sugar per quarter of the water Heavy syrup: 4 cups of sugar per cup of water Bring water to a boil, add sugar, return to boil, stir frequently until sugar is dissolved. Keep the syrup hot, but don't let it boil during processing. All or part of the water may be substituted for fruit juice.

Apple Sauce Mix for better flavor, different varieties together. 20 big apples 4 cups of water 2 1/2 cups of sugar Method 1. Wash apples; quarter, core; remove any blemishes or any other impurities. 2. If you work in larger lots, drop apples in lemon water, see the section on acidifying fruit. 3. Upon preparation of all apples, drain if necessary and place in a large cooking pot. 4. Add the four cups of water and cook until apples are soft over medium-high heat. 5. Press a colander to remove peels. 6. Return to the saucepan and add 2 ¹⁄ cups of sugar. 7. Bring the mixture to a boil until the sugar dissolves completely. 8. Pack into boiling hot jars, leaving 1/2 inch of headspace. 9. Wipe the surface with the glass. 10. Screw the lids and rings with. 11. Run for 25 minutes in a boiling bath of water: both pints and quarts.

Berries Want the best homemade midwinter berry pie? This summer, may your berries! All berries can be processed this way except cranberries and strawberries. 1. Wash the berries and pick any green or blemished ones. 2. Pack into jars, leaving 1/2 inch space for the head. 3. Pour the boiling syrup into the jars at 1 1/2 "from the top. 4. Wipe the surface with the glass. 5. Screw the lids and rings with. 6. The method in a bath of boiling water: 7. Pints – 15 minutes; 20 minutes for quarts.

Cherries This can be used to handle both sweet and sour cherries. 1. Wash, stem, and pit cherries if desired, picking through the berries, discarding stems and damaged berries. 2. Pack in bottles, and leave 1/2 inch of headroom. 3. Pour in boiling syrup to 1 1/2 inch from the tip. 4. Wipe the surface with the glass. 5. Screw the lids and rings with. 6. In a boiling water bath, process: pints and quarts-20 minutes.

Home Made Cranberry Sauce 4 cups Cranberries Water 2 cups of sugar 4 cups of baking soda 2 cups of lemon juice 1. Collect through berries, remove stems and undergrowth berries, rinse, drain and place in a large pot. 2. Cover with water and cook over medium-high heat before boiling starts. 3. Look out for the berries when they begin to pop. 4. Remove and set in the sink from heat. 5. Pour in baking soda; skim off mischievous foam as it rises. 6. Dump into strainer after all of the foam has been removed, and rinse well. If required, this step can be repeated. 7. Clean the saucepan. 8. Return the berries to the bowl, add ample water to cover the berries, add sugar and lemon juice. 9. Cook as mushy as your choice, until the berries are. 10. Pack into boiling hot jars, leaving 1/2 inch of headspace.

11. Screw the lids and rings with. 12. Phase in boiling water bath: 10 minutes in both pints and quarts. Peaches Pick ripe but firm fruits to deliver the best results. To slice the peels of peaches quickly, drop a few at a time in a pot of boiling water for a minute. Remove with a slotted spoon, peel. Halve the peaches and cut out the bowl. Fall into an acidulated, cool water. Continue until your entire batch is over. Raw pack: you can pack the halves raw as it is in cans, or slice them into bottles, leaving 1/2 inch of headspace. 1. Load the boiling syrup into the frying pan to 1 1/2 inch above. 2. Check out any spatula bubbles, or a wooden spoon handle. 3. Wipe the surface with the glass. 4. Screw the lids and rings with. 5. Boiling water bath process: pints-20 minutes; quarts-25 minutes. Hot pack: In medium syrup, boil half or slices. 1. Pack in jars, which leaves 1/2 inch of headspace. 2. With additional boiling syrup fill up to within 1/2 inch of the top. 3. Carry out some bubbles like above for 4. Rim with wipe glass, 5. Screw the lids and rings with. 6. Boiling water bath process: pints-20 minutes; quarts-25 minutes.

Pears Stop bruised fruits for the best visual appeal, if you only halve them. Peel, half or fifth, and pears to the heart. If batch preparation takes a while, drop into an acidulated bath of water. Slice if you wish. Raw pack: if pears are mature enough to be fairly soft, they can be rawly packed into bottles, leaving 1/2 inch of headspace. 1. Fill the jars with sugar syrup, within 1 1/2 inch of the rim. 2. Check out some spatula bubbles, or a wooden spoon handle. 3. Wipe the surface with the glass. 4. Screw the lids and rings with. 5. Boiling water bath process: pints-25 minutes; quarts-30 minutes. Hot Package: 1. Boil in light to medium syrup for 3-5 minutes. 2. Pack into the jars, leaving 1/2 inch space for the mouth. 3. Add 1 teaspoon of lemon juice to every slice and 1/2 teaspoon to every pint. 4. Fill with syrup, and leave 1/2 inch headspace. 5. Check out some spatula bubbles, or a wooden spoon handle. 6. Wipe the surface with the glass. 7. Screw on rings and lids 8. Process in a bath of boiling water: pint 25 minutes; quarts-30 minutes.

Home Made Fruit Cocktail The original staple of packed lunches and gelatin salads has fallen out of favor a little bit. You can control the amount of sugar and cherries by making it yourself! Canned in pints, this quantity is suitable for two servings. Or check your favorite recipe for gelatine salad and can be unique to that purpose in suitable size jars. In the ratios you want for the end product, cherries, cranberries, peaches, pears, nectarines, and pineapple. Any fruit may be used, except oranges and bananas. 1. If using pineapple, remove eyes, wash fruit, peel, heart, seed, or pit as required. 2. Dice bigger fruits; if needed, cherries and berries may be left whole or halved. 3. Acidulate any fruit that may discolor while making those preparations. Raw pack: in jars, with 1/2 inch of headspace left over. 1. Pour ideal boiling syrup power over fruit up to within 1 1/2 inch of the top of the container. 2. Wipe rims from the container. 3. Screw the lids and rings with. 4. Boiling water bath process: pints-25 minutes; quarts-30 minutes.

Plums How about a good old fashioned plum pudding for the winter holidays next year? Select the ripe but not yet soft plums. Wash the fruit; select any fruits that are bruised or damaged. Prick skin with a large needle or skewer during processing, this prevents bursting. Raw pack: in cans, with 1/2 inch of headspace left over. 1. Pour over the fruit boiling syrup to within 1 1/2 inch of the top of the pot. 2. Wipe rims from the container. 3. Screw the lids and rings with. 4. Boiling water bath process: pints-20 minutes; quarts-25 minutes.

Rhubarb This sweet fruit in early summer pies is the ideal counterbalance to strawberries or makes a great topping for toast, biscuits or ice cream on its own. If leaves are still attached, they should be cut off and disposed of. The leaves of a rhubarb are inedible. Wash the stems; cut off any areas damaged. Cut lengths to 1 inch. Raw pack: tightly to 1/2 inch from the tip. 1. Fill within 1 1/2 inch of the top of the container with boiling syrup. 2. Screw securely on the cover, and chains. 3.Add method in boiling bathwater: both 15 minutes of pints and quarts.

Strawberries 1 cup of sugar About 2 pounds of strawberries 1/2 cup strawberry juice System 1. Wash its berries. 2. Sort through berries, pick bruised, damaged, and too soft ones and put them aside. 3. Remove the roots, bruises, and damage from beers of poor quality. 4. Crush those berries and heat them up to get the juice. 5. Use a sieve to drain the juice from the berries. 6. Back to the pan. 7. Add sugar to the milk and simmer for 3 minutes. 8. Set aside to freshen up. 9. To canned stem berries; to put them in a large, non-reactive bowl or pot.

10. Set aside to about room temperature until juice has cooled. 11. Pour juice over berries, cover, and set aside for 3-5 hours, if the juice has cooled sufficiently. 12. Pack in jars to within 1/2 inch of the top after this point. 13. Make sure that juice is split evenly between the jars. 14. Screw and rings on the lid. 15. Add method in boiling bathwater: both 15 minutes of pints and quarts.

Juice Recipes Apricot Nectar Naming the juice "nectar" for this fruit is a bit of a misnomer. It is only the flowering plant itself that produces true nectars. This warm fluid is eaten by the cowbirds and insects. What we are getting out of the fruit is water. 1. Use only ripe fruit, free of blemishes and bruises. 2. Wash fruit, pit, and slice. 3. Add two cups of water for each pound, around three cups of sliced fruit. 4. Crack a few pits, cut the kernels inside and return the kernels to the pot for a slightly more tart flavor. Bring the fruit to a simmer until soft. Remove from flame, and press a fine sieve through. 5. Return to Pot Clean. 6. If desired, add sugar to taste. 7. Slowly heat up and whisk until sugar dissolves. 8. If no sugar is used, heat only to a simmer. 9. Pour into hot glasses, with 1/2 inch of headspace left over. 10. Screw the lids and rings with. 11. Heat the pints and quarts for 10 minutes in boiling bathwater.

Berry Juice All berries, currants, and cherries can be juiced and canned. When the fruit is crushed, dried, filtered, and added sugar, the flavor is stronger, around one cup of sugar to each gallon of juice. Using mature, non-bruised, or damaged fruit. 1. Fruit Smash. 2. Put a small quantity of water in a bowl, enough to cover the bottom of the pan to a depth not exceeding half an inch. 3. Add crushed fruit, and bring to a simmer over medium-low heat, stirring frequently. 4. Continue to simmer until the fruit becomes soft. 5. Strain the fruit into a colander or sieve by a double thickness of cheesecloth. 6. Do not press on the fruit for a clear juice; let gravity do all of the work. 7. Return the juice to the saucepan, add the sugar and return to a simmer, stirring frequently. 8. Pour into bottles, with 1/2 inch of headroom left. 9. Screw the lids and rings with. 10. Heat the pints and quarts for 10 minutes in boiling bathwater.

Cranberry juice Cranberry juice has long been thought to have health benefits and curative properties. Use alone or blend along with other fruit juices. 1. Pick the berries over; wash well. 2. Add one cup of water for each cup of Berries. 3. Bring to boil; keep boil for 15 minutes. 4. Strain juice via bag with cheesecloth. Never squeeze a jar! 5. Give the pulp back to the kettle when all the juice has dripped through. 6. Using the original beer formula, add 1/2 cup of water for every 4 cups of berries. 7. Bring to a boil; maintain a boil for two minutes. 8. Strain juice via bag with cheesecloth. 9. Squeeze the fruit for all the juice to extract. 10. Combine the two extractions in a clean kettle or bowl, and weigh the water. 11. Add 1 cup of sugar for every quarter of the water. Shake well. Take to boil. Pour into hot jars with 1/2 inch of headspace left in. 12. Wipe the rims of the jar, and screw the lids and rings.

13. Process both pints and quarts for 10 minutes in boiling bathwater.

Grape juice 1. Stem ripe grapes, and wash them. 2. Place in a kettle or pot and cover with water. 3. Heat up a simmer slowly; don't boil the grapes. 4. Simmer until the grapes are extremely tender. 5. Strain through a bag of cheesecloths. 6. * Weigh the juice and add to each quarter of the juice a cup of sugar. 7. Pour into hot glasses, with 1/2 inch of headspace left over. 8. Wipe the rims and screw them on lids and rings. 9. Process both pints and quarts for 10 minutes in boiling bathwater. * Stop making grape jelly in here. See recipes under segment Jellies, Jams, and Marmalades.

Grapefruit juice If you are lucky to live where you can get freshly picked, tree-ripened grapefruit, grapefruit juice can be preserved for year-round use. You have to work quickly so that the fruit is no longer exposed to air than is absolutely essential. 1. Wash the oranges, cut them in half, and ream the fruit juice. 2. Pour the juice into sterilized bottles, with 1/2 inch of headspace left over. 3. Apply 1/2 teaspoon of ascorbic acid to each quarter (1/4 teaspoon per pint) to avoid discoloration when processed. Wipe the rims and screw them on lids and rings. 4. Process both pints and quarts for 20 minutes in boiling bathwater.

Tomatoes Juice 1. Using solid, ripe tomatoes, wash, scald, remove the peels, and any damage or bruises. 2. Cut into small pieces and place them in a saucepan or kettle. 3. Simmer, stirring periodically, until gentle. 4. Put via a sieve, and be careful not to press via seeds. 5. Put the juice in a clean kettle or pot and bring to boil. 6. Pour into hot jars leaving one and a half inches of headspace 7. Wipe the rims and screw them on lids and rings. 8. Process both pints and quarts for 15 minutes in boiling bathwater.

Combination vegetable juice Use this savory juice as a base for soups or as a refreshing beverage. 1. Using solid, ripe tomatoes, wash, scald, remove the peels, and any damage or bruises. 2. Cut and measure into quarters, and set aside. 3. Place one chopped, medium-sized onion (white or yellow) for each quarter of tomatoes; 1/2 green bell pepper (seeded), chopped; two celery stalks, leaves set aside and chopped stalks; 1 thin-sliced clove garlic; 1/4 teaspoon mustard seed, and 1 1/2 teaspoon salt in a non-reactive container. 4. Mix, cover, and set aside for a minimum of four hours, up to 12 hours. 5. Add the celery stalks, a small bay leaf, and two whole cloves to the tomatoes. Place in a non-reactive bag, cover, and set aside. 6. Combine the two mixtures when the resting period has ended and add 1 teaspoon of lemon juice. 7. Heat the tomatoes before their juice is released.

8. Remove from vegetable heat and strain juice by squeezing out about half of the pulp using a food blender. 9. Remaining pulp dump. 10. Heat reserved juice and pulp up to boil in a clean pot or kettle. 11. Pour into hot jars leaving one and a half inches of headspace 12. Wipe the rims and screw them on lids and rings. 13. Process both pints and quarts for 15 minutes in boiling bathwater.

Jam Recipes Pineapple, Guavas, Apricots, Blueberries, Cherries Citrus Fruits, Cranberries, Blackberries, Currants, Elderberries, Figs, Gooseberries, Grapes, Melons, Apples, Nectarines, Peaches, Pears, Plums, Quinces, Raspberries, Rhubarb, and Strawberries make excellent jams. Most follow similar recipes: sugar and cooked fruit, which is then placed in jars and processed in a water bath. Jam is like the easiest way to preserve a domestic harvest.

Apricot Jam Use firm fruit that may just be slightly below ripeness. 1. Scald and peel off. 2. Cut in half and remove pits, with a few pits reserved. 3. Slice is thinly halved. Measurement. 4. Add 1 3/4 cups of sugar for every quarter of apricot slices, and 1 chopped pit kernel. Crack the pit open to get the pit kernel and remove the soft kernel inside. 5. Put this mixture into a non-reactive pot or kettle and cook over medium heat for an hour, sometimes stirring. Mash any pieces of fruit that didn't break up during the cooking. 6. When it's thick and sticky, Jam is ready for processing. 7. Place jam in hot jars leaving a headspace of 1/2 inch 8. Wipe the rims and screw them on lids and rings.

9. Process the pints in a water bath for 15 minutes.

Berry Jam Use either blackberries or raspberries, or a mixture of both. 1. Pick by, remove stems, and unripe berries. 2. Clean the berries, and count them. Using 3 & frac12; cups of sugar and two tablespoons of lemon juice (lemon juice is reserved for now) for every quarter of berries. 3. They alternate layers of berries and sugar in a non-reactive bowl, pot, or kettle. Cover the bottle and let the mixture remain overnight untouched. 4. Stir in lemon juice the next day, and put to a boil the whole mixture. 5. Skim off any scum that rises until thick but not stiff, and continue cooking. Jam keeps on thickening as it cools. 6. Pack hot jam into hot pint jars, which leaves 1/2 inch of headspace 7. Wipe the rims and screw them on lids and rings. 8. Process the pints in a water bath for 15 minutes.

Grape jam Although concord grapes are the richest in flavor, it is possible to use other varieties. For other varieties, you may need to adjust the sugar to fruit ratio. Seek to use wild grapes if they exist in your field. Each 1 1/2 pound of grapes produces about one pint of jam. 1. Wash and stem grapes; include a few for added tartness that is still green. 2. This recycle is based on ten cups of grapes. 3. Scald half of the grapes and peel off the skins to hold certain skins. 4. Place all the grapes in a pot or kettle and cook for about ten minutes over low heat, or until the grapes are very soft. 5. Run grapes through a food mill, extract seeds and skins left over, discard seeds and skins. 6. Three cups of strained grapes are weighed and placed in a clean pot or kettle. 7. Stir in two cups of water and the skins reserved. 8. Cover and cook for 10 minutes. 9. Stir in 4 1/2 cups of sugar and reveal.

10. Heat up and bring it to a boil. 11. Continue to boil until the mixture is thickened, eliminating scum that grows. 12. Pour the jam into hot pint or half-pint jars with 1/2 inch of headspace left over. 13. Wipe the rims and screw them on lids and rings. 14. Use in a 15-minute water bath.

Grazberry Jam The name of this jam you won't find in any other cookbook. This jam is made from a combination of sweet red raspberries and tart gooseberries! 1. Measure and place washed and caught in a non-reactive pot or kettle over gooseberries. 2. Cover with cold water and place on low heat a pot. 3. Bring the pot gradually to a boil; gently simmer for an hour. 4. Berries should have produced a soft, mushy consistency. 5. Pour mush into a jelly bag and let drip through the juices. Do not squeeze out that bag. Let gravity do all of the work. 6. Measure the resulting juice, and place it in a clean kettle or pot. 7. For every five cups of gooseberry juice, add 4 cups of sugar in the bowl.

8. In a separate container, put two cups of washed, picked over raspberries at the beginning of the cooking time for each cup of gooseberries you measured out. 9. Place an extra 3/4 cup of sugar in the pot for every two cups of raspberries you've just weighed (put just the sugar in the pot, keep the raspberries reserved for now). 10. Stir the sugar and gooseberries together and cook until sugar is dissolved over low heat. 11. Bring to a boil, with frequent stirring. 12. Stir gently in the raspberries once a boil has been reached, and return to boiling. 13. Reduce heat slightly, but hold a boil for 15 minutes. 14. Jam should be dense but not stiff. Pack into hot pint jars, wipe rims, lid and ring screw. 15. Process the pints in a water bath for 15 minutes.

Peach Jam This jam can be made with only or spiced with fruit, sugar, and water. Place the following in a small bag made of cheesecloth to spice the jam: one cinnamon stick, one teaspoon of whole cloves, and onehalf teaspoon of whole allspice. Knead the bag shut with a kitchen string and add the water to the peaches at the same time. Remove the bag and pour the jam into pots. For every 6 cups of peaches used to make one spice bag. 1. Clean, scald, peel, pit, ripe peaches, and count.

2. Place in a kettle or pot, and crush with a potato masher. 3. For every six cups of peaches, add 1/2 cup of water (and spice bottle, if used). 4. Cook gently for 10 minutes, then add sugar equal to the first measured volume of peaches. 5. Continue to cook over low heat, stir until sugar is dissolved, then bring to a boil. 6. Raise heat for 15 minutes and cook quickly, stirring frequently. 7. The mix should be dense. 8. Pour the jam into hot pint jars leaving a headspace of 1/4 inch 9. Wipe the rims and screw them on lids and rings. 10. Process the pints in a water bath for 15 minutes.

Strawberry Jam To get the right thickness, Pectin must be added to the strawberries. Pectin doesn't add any flavor, but you always get this summer delight's beautiful, new bouquet. Clean 8 cups of strawberries, stems removed 1 bag of pectin (Sure-Jell Pectin, 1.75-Ounce, 4-Count)

2 cups of lemon juice 7 cups of sugar 1. Crush the berries into a large tub. 2. Roughly 4 1/2 cups of berries will end up here. 3. Combine the fruit, pectin, and lemon juice into a bowl or kettle. 4. Stir in the sugar and carry to a full boil. 5. Return to a full boil, stirring continuously for a minute. 6. Switch the foam off the heat and skim. 7. Pour into jars with hot pint or half-pint, leaving 1/4 inch of headspace. 8. Wipe the rims and screw them on lids and rings. 9. Pints cycle in a water bath for 15 minutes.

Jelly Recipes Jellies that are packed in sterile jars with melted paraffin do not need further processing because of their high acid content. Be very careful when handling the melted paraffin and the boiling jelly. When they get onto the skin, both can cause severe burns. Melt the paraffin into a double boiler. Wash them in sudsy water to sterilize the pots, rinse well and put them in a deep kettle of water. Bring water to a boil, then proceed to boil for 10 minutes. Turn off the heat and let the jars stay in the water until they're ready to jelly fill in. Spoon a thin layer of paraffin over hot jelly to cover with paraffin, gently rotating the container so that the paraffin adheres to sides of the bottle. Prick up any forming bubbles. When the paraffin cools, spoon another thin layer of melted paraffin over top of the first one; repeat turning and pricking to create a strong seal. The total paraffin thickness should be at least 1/8 Instead of sealing with melted paraffin, wipe the rims, screw the lids and rings into place in a boiling water bath, and process them for five minutes. Many jellies can be made without pectin added, but doing so requires more precise control of the temperature. For this purpose, a candy thermometer is helpful but not necessary. The jelling stage is reached when the jelly hits for your altitude boiling 8oF above. Check for jelling without a thermometer by dipping a metal spoon into the jelly and placing it over the pot, tipped at its side.

See them race together for two drops and sheet off the spoon. If this happens, it does the jelly. Not every fruit has enough natural pectin in it to jell. Powdered pectin can be used, or use the recipe below to make your own. Enable for one cup of apple pectin per cup of fruit juice if using homemade pectin. For each cup of combined juice, usually, 3/4 of a cup of sugar is added. Juice used in the production of jelly should be as transparent as possible. Allow the pulp to drip through the jelly bag (or replace several layers of cheesecloth draped over a colander or sieve) overnight, by tying it with the kettle or bowl underneath to a cupboard door handle or knob. Jellies need to be stored in a cold, dry location, especially those sealed with paraffin.

Home Made Apple Pectin 7 big apples, any tart type 4 cups of water 2 Tbsp lemon juice Process 1. Wash apples and cut them into chunks.

2. Place in a heavy pot or add water and lemon juice to the kettle. 3. 40 Minutes to boil. 4. Strain over overnight via the jelly jar. 5. In a heavy pot or kettle, gently pour the juice of any sediment at the bottom of the bowl. 6. Put the juice to a boil. 7. Pour into half-pint sterile jars with 1/4 inch of headspace left over. 8. Screw the lids and rings with. 9. Heat the jars in a boiling water bath for five minutes. Apple Jelly Use three pounds of apples which are tart. Seek variations such as Granny Smith, Pink Lady, or Braeburn. It can also be used in McIntosh and Rome. Combinations can be used, too. Attach one or two sticks of cinnamon to the sugar to spice the jelly; remove the sticks before pouring into bottles. Bundle a cup of packed fresh mint leaves in a cheesecloth bag to make mint jelly. Pound the bag gently to bruise the leaves with a rolling pin or pestle. Add the sugar to the bag (and six drops of green food coloring, if desired). Remove the bag and add it to the pots. 1. Wash the apples and cut them into pieces. 2. Put five cups of water in a large bowl or kettle. 3. Bring it to a boil, lower heat, and cover. 4. Simmer gently, stirring regularly, for thirty minutes or until apples are very soft.

5. Strain apple mush through a jelly bag, or through multiple layers of cheesecloth draped above a colander. Don't squeeze out the pulp. Let gravity do all of the work. 6. Measure the resulting juice and add sufficient water to measure four cups of liquid if necessary. 7. Put liquid in a clean pot or kettle, add three cups of sugar and heat until the sugar is dissolved, stirring constantly. 8. Bring to a full boil and continue to boil for twelve minutes, or until you hit the jelling point. 9. Remove from oil, skim off foam, pour into dry, sterile jars and leave 1/4 inch of headspace. 10. Seal with paraffin, or in hot bathwater. 11. Makes 4 half-pints. Jelly to Blackberry 1. Wash and pick fresh by a fifth, slightly under-ripe blackberries. 2. Layer in a heavy saucepan and cook until soft over low heat. 3. Press over a colander through a jelly bag or several layers of cheesecloth. 4. Measure the juice, place it in a clean saucepan, and bring to a boil. 5. For every cup of juice, add 1 1/2 cups of sugar. 6. Immediately take off the heat and whisk until sugar dissolves. 7. Pour into half-pint sterile jars, leaving 1/4" of headspace. 8. Seal with paraffin, or in hot bathwater. Makes 4 half-pints.

Jelly Grape 1. Wash, stem and crush grapes in a pot or kettle, which has about 1/4 inch in the bottom of the water. 2. Bring to a boil, then start cooking for 15 minutes. 3. Strain fruit through a jelly bag or multiple layers of cheesecloth draped over a colander. 4. Don't squeeze in. 5. Let the juice stand for overnight. 6. Pour juice from the water carefully into the bowl's rim. 7. For every cup of juice, measure the juice and add 3/4 cup of sugar.

8. Boil rapidly, stirring frequently, until it reaches the jelly level. 9. Pour into sterilized half-pint jars, leaving 1/4 inch of headspace and seal in boiling water bath with paraffin or process.

Jelly Strawberry 1. Wash berries and stem them. 2. Cover a large pot or kettle with water underneath. 3. Attach the berries with a potato masher and crush. 4. Cook over medium to low heat, stirring regularly until a simmer is reached. 5. Continue to cook until the berries are tender and mushy. 6. Strain overnight via a jelly-bag. Don't squeeze in. 7. Measure the juice, put it in a clean tub, add an equal quantity of apple pectin (or commercial pectin as indicated by package), and add 1 cup of sugar per cup of strawberry juice.

8. Bring to a rapid boil, stirring frequently, and boil before entering the jelly level. 9. Pour into sterilized half-pint jars, leaving 1/4 inch of headspace and seal in boiling water bath with paraffin or process.

Apple butter tart cooking apples 12-15 pounds 1 cup of apple cider vinegar 8 cups of sugar 4 teaspoons of ground cinnamon Water 1. Wash the apples with core and slice. 2. Put in a saucepan or kettle and add a little water.

3. Cook until apples are soft, adding water to avoid scorching, as needed. 4. Using a fine sieve to press the pulp; remove seeds and skins. 5. Measure 16 pulp cups, and put them in a clean bath. 6. Add vinegar, 8 sugar, and ground cinnamon to the apple cider. 7. Cook on low heat uncovered until it boils. 8. Continue to cook for approximately 1 ¹⁄ hour, stirring often. 9. Load into sterile pint jars with 1/2 inch of headspace left over. 10. Wipe rims, lid screw, and ring 11. Process for 10 minutes in boiling bathwater.

Peach Butter 12 pounds peaches 6 cups of sugar 2 tsp of nutmeg 2 tsp cinnamon ground 1. Peaches to scald, peel, and pit. 2. Using as little water as possible to cook to a pulp. 3. Place a sieve over it.

4. Measure pulp, then put it in a clean jar. 5. Pour 1/2 cup of sugar into each cup of pulp. 6. Cook until crisp and thick. 7. Add 1/2 teaspoon each of the ground nutmeg and ground cinnamon for every three cups of pulp weighed above. 8. Load into sterile pint or quarter glasses, with 1/2 inch of headspace left. 9. Wipe rims, screw them on lids, and 10 rings. Process for 10 minutes in boiling bathwater.

Marmalades Recipes Marmalade Apricot 2 cups dried apricots 4 cups of water 1 3/4 – 2 cups sugar 1. Put dried apricots in a saucepan; add the four cups of water and soak for eight hours. 2. Upon completion of soaking time, put the pan on the heat, and simmer until it is very soft. 3. Rub through a sieve, and put the pulp back to flame. 4. Add sugar and gently simmer for about 45 minutes until the pulp boils. Stir almost continuously. 5. Seek to add 1/2 teaspoon of ground cinnamon or 1 tablespoon of chopped raisins to the pulp during the cooking process. 6. Pour into half-pint sterile bottles, leaving ¹⁄ inch of headroom. 7. Wipe your rims, screw on your lids and rings 8. Run for 10 minutes in boiling bathwater.

Grapefruit Marmalade Water Sugar & frac14; cup lemon juice 1. Wash off fruit and cut peel. 2. The peel is cut into very thin slices. 3. Placed two-quarters of water in a saucepan. 4. Bring to a boil, and proceed to boil for 5 minutes. 5. Slices of peel drain in a fine sieve. 6. Return slices of peeling to the pot and add two quarters more of water. 7. Bring to a boil again, and proceed to boil for 5 minutes. 8. Drain again, and repeat the cycle. Deposit back. 9. Chop fruit approximately, removing seeds and membranes. 10. Combine the fruit pulp with slices of cooked peel and measure. 11. Place the pulp and peel mixture in a large pot or kettle with twice as much water as there is. 12. Boil for 40 minutes, instantly. 13. Measure again, and put one cup of sugar into a clean pot for each cup of fruit. 14. Attach the lemon juice and boil quickly, stirring regularly, until the jelly stage reaches. 15. Pour into half-pint sterile bottles, leaving 1/2 head available.

16. Wipe the rims, put on lids and rings, and cycle for ten minutes in a boiling bath of water.

Orange Marmalade 4 Seville oranges 3 Water Sugar Method 1 lemons Oranges and lemons slice as thickly as desired. 2. Place the six cups of water in a pot or kettle. 3. Cover and cook for an hour. 4. Strain mixture, water reserved. 5. Remove seeds from the fruit and place them in a bag with cheesecloth. 6. Place the bag in the water to cook. 7. Add 2-3 cups of sugar and place over low heat, constantly stirring until the sugar is dissolved. 8. Turn the heat up and boil for 5 minutes. Remove the seed bag, then add slices of fruit to the pan. 9. Turn heat off immediately. 10. Remove seeds and put them in a sieve. 11. Press to extract the maximum amount of pectin possible. 12. Return pectin to the pan, turn on the heat, and bring to a boil for up to an hour or until it reaches the jelling point. 13. Skim away any foam as appropriate.

14. Pour into half-pint sterile bottles, leaving 1/2 inch of headroom. 15. Wipe rims, cap pin, and rings 16. Run for 10 minutes in boiling bathwater.

Chutneys Recipes Chutneys are usually fruit to vinegar combinations, seasoned with sugar and spices. Chutneys were looked down upon a few centuries ago, regarded only as food for a poor man. Today epicureans are revering chutneys trying new combinations of flavors. Here are only a few instances.

Cantaloupe Chutney Melons are notoriously difficult to maintain since they contain such high water and sugar levels. Here's one way to enjoy the taste of one of the finest treats of the season. 3 Medium cantaloupes 1 pound of dried apricots 1 fresh hot chili 2 cups of raisins 1 tsp of ground cloves 1 tsp of ground nutmeg 2 tbsp of salt 2 Tbsp of mustard seed 1/4 cup of fresh ginger, chopped 3 cloves of garlic 4 1/2 cups of apple cider vinegar 2 1/4 cups of brown sugar

4 onions 1/2 cup of orange juice 2 Tbsp of orange zest 1. Thinly slice the apricots and put them into a large bowl. 2. Chop the ginger and garlic thinly, and add to the dish. 3. Stir in chili, seed, and dice, and add to the pot. 4. Add raisins, cloves, cinnamon, nutmeg, and mustard seeds. 5. Mix together and set aside. 6. Combine the vinegar and sugar in a non-reactive pot or kettle; bring to boil over medium heat. 7. Add mixture to the pot in a bowl and return to a moderate simmer. 8. Keep simmer for 45 minutes. Do not deck the pot. 9. Meanwhile, onions are chopped and placed in a bowl. 10. Cantaloupes fifth, peel, and seed. 11. Split the fruit into cubes of 1/2 12. Add onions. 13. In cup, add orange juice and zest; mix well. 14. Once the vinegar mixture has ended 45 minutes of cooking time, add the cantaloupe mixture to the bowl, bring it back to a cooler, and start cooking for another 45 minutes or until thickened at the simmer. 15. Pour into hot glasses, clean the rims, screw the lids and rings together. 16. Boiling water bath process: pints and quarts 10 minutes in both.

Mango Chutney 6 cups sliced green mangos 1/2 pound of fresh ginger 3 1/2 cups of currants 8 cups of sugar 2 cups of vinegar 3 cups of ground cayenne pepper 1 cup of salt 1. Peel the ginger and halve it. 2. Slice one half of the ginger in thin slices; chop the other half of the ginger roughly. 3. Grind the chopped ginger with half of the currants, using a blender or food processor, until well combined. Placed all in a saucepan, except the mangoes. 4. Cook, over medium heat, for 15 minutes. 5. Meanwhile, to make 6 cups, cut, halve, pit, and slice green mangos. 6. After 15 minutes of cooking, add the mangos and simmer for another 30 minutes or until the mangos are tender and the mixture has thickened. 7. Pour into shot glasses, clean the rims, screw the lids and rings together. 8. Boiling water bath process: pints and quarts 10 minutes in both.

Spicy Green Tomato Chutney 2 1/2 cups spiced cider vinegar 3 cups shallots, finely chopped 2 quarters small green tomatoes, peeled and thinly sliced 1 teaspoon of celery salt 4 cups finely chopped apples 2 sweet red or green peppers Dry, hot chilies (four to six depending on heat strength) 2 1/4 cups of brown sugar 2 cups of ripe tomatoes, peeled and chopped salt 1. Combine 2 1/2 cups of apple cider vinegar, 1 stick of cinnamon, 1 teaspoon of allspice, whole cloves, black peppercorns, and & frac12; teaspoon ground nutmeg in a medium ability boiling pot. 2. Bring the fire on, and nearly get it to the boil. 3. Remove from the heat immediately and allow to cool down to room temperature. 4. Strain before applying to the chutney. Black tomatoes to be peeled:

1. Place bowl, pot, or kettle in heat-proof. 2. Pour over boiling water to cover, letting them rest for three minutes. 3. Pierce peel with a sharp knife's tip and pull off the skin. 4. Slice very thinly on those tomatoes. 5. Pour in a colander over a tub, or green tomato slices with salt in a sink plate. 6. Let them drain for two hours.

In the meantime: 1. Peel, chop the apples sweet, core, and finely to make 4 cups. 2. A place to ready for use in acidulated water. 3. Clean shallots, then finely chop them to make 3 cups. 4. Prepare sweet peppers by washing, seeding, halving, and de rib. 5. Place under broiler or over open flames until the skin is charred and fleece away. Remove peppers; slice them thinly. 6. Place the chilies in a bag with cheesecloth. 7. Rinse green tomatoes at the end of two hours. 8. Combine green tomato slices, spiced strained vinegar, shallots, apples, hot chili bag, brown sugar, and celery salt in a large bowl. 9. Bring to a boil, cook for 15 minutes or until most of the liquid has evaporated. 10. Remove broiled, ripe tomatoes, and sweet peppers.

11. Simmer for about an hour, until dark. 12. Remove the bag of chili. 13. Pour into shot glasses, clean the rims, screw the lids and rings together. 14. Boiling water bath process: pints and quarts 10 minutes in both.

Vegetable Recipes Vegetables, with the exception of pickled varieties, usually need less preparation than fruits but, due to lack of acidity, they still need processing by a pressure canner. Follow the map in the chapter on Pressure Canning so vegetables can be simple. When combining vegetables, use the vegetable's cooking time, which takes the longest time to process.

Sweet corn salad 10 cups corn kernels 2 green bell peppers 1 red bell pepper 4 onions (yellow or white) 1 tsp of celery seed 1 Tbsp of dry mustard 2 2/3 cups of white wine vinegar 2 2/3 cups of sugar 1/2 tsp of ground turmeric 1. Halve, seed, and peppers to de-rib. 2. Coarsely chop, to the size of a kernel of corn. 3. Cop the same size as the onions. 4. Throw all the ingredients into a heavy kettle or pot.

5. Heat to a slow boil and continue cooking for ten minutes at this temperature, or until the vegetables are tender. 6. Pour into hot jars, ensuring all jars receive equal amounts of liquid. 7. Wipe the rims and screw them on lids and rings. Pressure canner process: pints-55 minutes; quarts-85 minutes

Garden Vegetable Medley 2 cups of carrots 2 cups of green beans 2 cups of celery 2 cups of cauliflower 2 cups of chopped fennel 2 cups of boiling onions 2 cups of green bell peppers 4 cups of white vinegar 1/3 cup of olive oil 1/2 cup of salt (kosher) 1/2 cup of sugar 1. Prepare all the vegetables into pieces of similar size. 2. Set aside in single containers. 3. In a non-reactive pot or bath, add the vinegar, butter, salt, and sugar. 4. Take to boil. 5. In this order, add vegetables, allowing liquid to return to a boil between each: carrots, beans, celery, cauliflower, fennel, and finally, the peeled, whole ointments. 6. Cook only until tender-crisp carrots are in. 7. Attach the peppers and cook another minute or less, just to heat through the peppers.

8. Pour into hot jars, ensuring all jars receive equal amounts of liquid. 9. Wipe the rims and screw them on lids and rings. 10. Pressure canner process: pints-25 minutes; quarts-30 minutes.

Mixed vegetables, Italian style 4 cups of tomatoes, chopped 1 cup of carrots, chopped 1 cup of celery, chopped 1 cup of green beans, cut into 1-inch pieces 1 large bell pepper 3 cups of zucchini, chopped 1 cup of boiling onions 1/2 cup of olive oil 1 1/2 cup of salt (kosher) 1 cup of sugar 2 cups of white vinegar 6-8 fresh mint leaves 1 cup of fresh basil leaves & frac14; 1.Cook the tomatoes at low heat until they turn into a thick purée. 2. To remove skin and seeds, press through the food mill and put it in a clean pan. 3. Add olive oil, salt, sugar, and 1 1/4 cup vinegar. 4. Take to boil. 5. Add carrots, celery, beans, and (peeled) onions and cook for another five minutes.

6. Add the peppers, zucchini, sage, basil, and nutmeg; cook for 3-5 minutes until vegetables are tender-crisp. 7. Take the pan off the fire. 8. Heat the remaining vinegar to a boil in another bowl, and cook the slices of cucumber in it until tender, about ten minutes. 9. Drain the cucumbers and add to the first saucepan. 10. If used, add capers. 11. Pour into hot jars, ensuring all jars receive equal amounts of liquid. 12. Wipe the rims and screw them on lids and rings. 13. Pressure canner process: pints-25 minutes; quarts-30 minutes.