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Size Wise;
A bushel of;
Apples = 17-20 quart cans
Grapes
= 16-20 quart cans
Pears = 20-25 quart cans
Peaches = 18-20 quart cans
Plums = 24-31 quart cans
Tomatoes
= 16-21 quart cans Canning Definitions;
Acid Foods; Fruits, tomatoes, rhubarb and pimentos are
acid foods.
Botulinus; Is bacteria from the soil and has been known to cause a toxin to form in carelessly
canned foods. There is no danger when food has been cleaned is sound and unblemished as
well as properly
canned according to directions. Low acid foods need to boil 15 minutes before
tasting, the boiling is to destroy
any toxin that may be present.
Cold pack; Is to fill the jars with raw food that is to be canned.
Enzymes;
A substance that brings about natural changes in raw foods.
Flat-Sour; The most common spoilage in vegetables.
Flat-soured food may look good,
but taste and usually smells bad.
Fruit jar; Are glass jars used
by canners when putting up fruits, veggies, meats, etc.
Head space; When filling or packing a jar to be canned,
this is the space left at the top
of the jar. (Between the top of the jar and the top of the food level.)
Low acid; Mostly called 'non-acid' foods. All vegetables except those mentioned as acid foods;
soups,
meats, poultry, game and fish are all low acid.
Metal band; The screw on band of metal used to fasten the lid
on jar.
Open kettle; Canning fruits by cooking them in uncovered kettle, then filling hot jars one at a time,
from the boiling kettle. Filling and sealing each jar quickly.
Organisms of spoilage; Bacteria, yeasts and mould
are low forms of plant life, also known as micro-organisms.
They will ruin any canned food in which they are allowed
to grow.
Pack; How the jars are filled, referring to the food placed/packed in jar.
Partly seal; Leaving
caps or lids loose enough for steam to get out of jars while processing. All must be
tightly sealed as soon as they are
removed when processing is complete.
Pre-cook; Heating food thoroughly before placing in jars for canning.
Canning; Cooking jars of food in hot water bath or steam pressure canning.
Sealing; Closing jar
lids airtight.
Spoilage; Canned foods become unfit to eat if spoiled, mould or become cheesy or sour.
Steam
pressure canner/cooker; A kettle fitted with a steam tight lid. The lid has a safety valve,
petcock and pressure
gauge.
Steralize; To heat/boil jars, caps and rubber lids long enough to kill organisms that would cause
food
to spoil if not killed.
Water bath canner; Deep kettle/pot with flat bottom to boil water, must have cover and
rack/platform
or basket to keep jars from touching once placed inside.
Vacuum; The vacuum within the
jar along with natural pressure of air on the outside will hold a lid down
to create a vacuum airtight seal. When jars
of food are heated, the air expands and is forced out, when
the jars of food start to cool, everything shrinks
leaving an airless space at the top. This space with no
air is called a vacuum.
Throw away any canned food that;
(Jar-Lid-Outside) Has bulging lid, broken
seal, dirty on outside from food seepage or food leaking from under sealed lid.
(Looks) Cloudy, bubbly, foaming,
fermented, molded or discolored (usually darker).
(When Opened) Contents spurt out or mold has grown
on lid inside or top of food, smells bad or different, food is slimy or mushy.
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Continuing to Update....
Goulash;
4 lbs. boned beef chuck
roast
3 Tblspns paprika
1 Tblspn salt
2 tspns dry mustard
1/3 cup oil
20 peppercorns
3 bay leaves
2 tspns caraway seeds
6 stalks celery, cut in half
4 carrots, cut in half
3 onions, cut in half
1 cup
water
1/3 cup vinegar
Cut beef chuck roast into 1-inch cubes. Combine salt, paprika and dry
mustard.
Roll meat in spice mixture. Browm slowly in oil in large saucepan.
Sprinkle excess spice mixture over meat.
Tie
whole spices in a spice bag. Add spice bag and remaining ingredients
to beef mixture. Cover; simmer until almost tender.
Remove spice bag
and vegetables. Discard.
Pack hot meat and sauce into hot jars, leaving 1-inch headspace.
Remove air bubbles. Adjust two-piece caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes
at
10 pounds pressure in steam pressure canner.
Yields about 4 pints or 2 quarts
Asparagus;
10 1/2 to
11 lbs. asparagus (about 190-210 stalks)
1 slice of red bell pepper, about an inch long (7 of them)
1 clove of garlic
(7 of them)
pinch of salt (7 of them)
Wash and cut asparagus 3/4 shorter than the jars you
are using.
Scrape off scales. Place bell pepper, garlic
and salt into hot jars. Loosley pack the asparagus stem
side down
in jars. Add boiling water and leaving a 1/2 inch
head space in jars. Remove any air bubbles, wipe rims
and seal.
Process in pressure canner at 10 lbs.
Pints take 30 minutes, quarts 40.
Makes 7 pints
Jardiniere;
1 lb. sweet green
peppers, cut into strips (about 3 medium peppers)
1 1/4 lb. onions, sliced (about 3 medium onions)
3/4 lb. zucchini,
sliced (about 4 small zucchinis)
1/2 lb. carrots, cut into sticks ( about 5 medium carrots)
3 2/3 cups sliced celery
(about 6 stalks)
4 banana peppers cut into strips
1/2 lb. mushrooms, sliced
1 cup sugar
2 Tblspns mixed
pickling spice
2 tspns basil
1 tspn. oregano
1 tspn. peppercorns
1 clove garlic, minced
1 tspn. salt
1 quart cider vinegar
1 1/2 cups water
Combine all vegetables and set aside. In in a large saucepot,
combine sugar, spices, vinegar and water. Bring to a boil, reduce
heat to a simmer. Add vegetables and simmer
just until tender.
Pack hot vegetables in hot jars leaving 1/4 inch headspace. Ladle
hot liquid over vegetable
, leaving 1/4 inch headspce. Remove air
bubbles, adjust 2 piece caps.
Process in boiling water canner for 20 minutes.
Makes about 6 pints
Chili;
5
lbs. ground beef
2 cups chopped onions (about 2 med)
1 clove garlic, minced
7 cups chopped tomatoes and juice,
pre simmered
1/2 cup chili powder
1 1/2 tablespoons salt
1 hot red pepper, finely chopped
1 teaspoon
cumin seed
Brown meat in large saucepan. Drain off excess fat. Add onions and garlic;
cook slowly until onions
are tender. Add remaining ingredients and simmer
20 minutes. Skim off excess fat if needed before canning. Ladle into
hot
jars leaving 1 inch headspace, remove air bubbles and wipe rim before
placing 2 piece caps. Process pints 1
hour and 15 minutes, Quarts 1 hour
and 30 minutes at 10 lb pressure in a steam pressure canner.
Makes about
6 pints or 3 quarts
Dilly Beans;
2
lbs. green beans
2 1/2 cups water
2 1/2 cups vinegar
1/4 cup salt
In each jar put;
1
garlic clove
1/8 tspn dried dill
small sprig of fresh dill
3 or 4 peppercorns
1 bay leaf
1/4 tspn
red pepper flakes
Cut ends off beans and wash thoroughly. If the beans
are small leave them whole, otherwise
cut into 1 inch
lengths. Bring water, vinegar and salt to a boil then add
beans and cook 2 minutes. Remove beans
to a paper
towel lined cookie sheet, making sure you save the liquid
the beans were cooked in.
Add all the
spices to each hot jar. If whole, stand the beans
in the jars and fill to within 1/2 of the rim with the cooking
liquid.
Release the air bubbles, clean rims and seal. Process in
water bath canner for 10 minutes.
Makes 4 pints
Pizza Sauce;
25
to 28 tomatoes
2 large onions, minced
4 garlic cloves, minced
3 Tblspn olive oil
2 Tblspn lemon juice
1 tspn cracked pepper
1 Tblspn sugar
2 Tblspn parsley, chopped
1 Tblspn oregano
1 Tblspn basil
1
tspn rosemary
1 tspn celery seed
2 tspn salt
1/2 tspn summer savory
Peel and puree tomatoes. Mince
onion and garlic.
Put olive oil in a large, deep pan and saute onions
and garlic until transparent. Add tomato puree
and
the rest of the ingredients.
Stir well to blend and continue cooking over low heat
until mixture is reduced
by half. Stir occasionally.
This will take 1 1/2 to 2 hours to reduce.
When sauce is done and nicely thickened,
ladle into
hot pint size jars. Clean rims of jars and seal.
Process pint jars for 25 minutes in water bath canner.
Makes 4-5 pints
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