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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Steps to Successful Canning Recipe

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This recipe for Steps to Successful Canning is from The Purple Folder Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. Use safe recipe (USDA or Ball Book)
2. Have all equipment and ingredients ready to go when you start
3. Leave plenty of headspace in jars: 1/2" for fruits, 1" for vegetables and meats
4. Be sure bands are in good condition; tighten them until firm, not tight, to avoid lids buckling during processing.
5. Use boiling water bath for fruits, rhubarb, sauerkraut, pickles, tomatoes (with added acid) or chili sauce
6. Use pressure canner for vegetables, meat and soup
7. When using a boiling water bath, water should co er tops of jars by 1-2 inches. Once the jars are submerged, bring to the water back to boil as soon as possible. Start timing when the water returns to a boil. When processing time is up, remove jars from canner immediately.
8. Check the seal, if the jars hasn't sealed, don't force it. Re-process immediately, refrigerate or freeze contents.
9. Make correct altitude adjustments. At Utah's higher altitude, add 10 minutes onto processing time of any recipe that's written at sea level.
Directions:
Directions:
Canning Times:
Applesauce, hot pack - Pints = 20 mins, Quarts = 30 min

Cherries, raw pack - Pink = 35 mins, Quarts = 35 mins

Jams/Jellies, hot pack = Pints = 10 min (also 1/2 pints)

Fruit juices, hot pack = Pints = 10 mins, Quarts = 10 min

Tomatoes, crushed, hot pack - Pints = 50 min (1 tbsp lemon juice), Quarts = 55 mins (2 tbsp lemon juice)

Tomatoes, crushed, cold pack - Pints = 95 mins (1 tbsp lemon juice), Quarts = 95 mins (2 tbsp lemon juice)

Peaches, pears, apricots, hot pack - Pints = 30 mins, Quarts = 35 mins

Peaches, pears, apricots, cold pack - Pints = 35 mins, Quarts = 40 mins

Hot Pack = when fruit and syrup are heating to boil before being jarred

Cold Pack = when fruit is packing in jars raw

Syrups:
Extra Light = 1 1/4 cups sugar with 5 1/2 cups water
Light = 2 1/4 cups sugar with 5 1/4 cups water
Medium = 3 1/4 cups sugar with 5 cups water
Heavy = 4 1/4 cups sugar with 4 1/4 cups water

 

 

 

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