Blueberry Jam Water Bath Canning

Alaskan Blueberry Jam

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 1/2 cups crushed wild Alaskan blueberries 2 tablespoons lemon juice 7 cups sugar 2 pouches liquid pectin Pick over fruit, removing any stems and leaves. Then crush with a potato masher. Measure crushed fruit until you have 4 1/2 cups. Put into large heavy pot. Add lemon juice, then sugar, and mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam. Ladle into hot, sterilized jars and seal. If desired, process as recommended (5 minutes) in boiling water bath. This recipe yields ??

www.canning-recipes.com

HotDog Green Relish Water Bath Canning

"HotDog Green Relish" Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 cups finely-chopped cored green tomatoes -- (abt 2 lbs) 3 cups finely-chopped cored cabbage -- (abt 1/2 lb) 2 1/4 cups finely-chopped seeded green sweet peppers -- (abt 3 med) 1 1/2 cups finely-chopped seeded red sweet peppers -- (abt 2 med) 1 cup finely-chopped onion -- (1 lg) 2 tablespoons pickling salt 1 1/4 cups sugar 2 teaspoons mustard seed 1 teaspoon celery seed 1/2 teaspoon ground turmeric 1 1/4 cups cider vinegar Place vegetables in large bowl. Sprinkle with pickling salt, stir well, refrigerate overnight. Combine sugar, mustard seed, celery seed and tumeric in a large pot. Stir in vinegar and 1/2 cup water. Cook, stirring till mixture comes to boiling and sugar dissolves. Rinse vegetables in colander under running water, drain and add to pot. Cook and stir till mixture boils, remove from heat. Ladle hot relish into hot, sterlized half-pint or pint canning jars leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in boiling water canner according to manufacturer's directions for 5 minutes for half-pints, 10 minutes for pints. This recipe yields 6 to 7 half-pints, 3 to 4 pints.

Applesauce Water Bath Canning

Applesauce WATER BATH CANNING Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 1/2 pounds apples per quart - (to 3 1/2) -- see * Note Water -- as needed Sugar -- (optional) * Note: Using a sweet variety eating apple may lessen the need for adding sugar. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash, stem and quarter apples; do not core or peel. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from the pulp. Return apple pulp to saucepot. Add 1/4 cup sugar per pound of apples or to taste, if desired. Bring applesauce to a boil, stirring to prevent sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process pints and quarts 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. Recipe Variations: Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice to the sauce during the last 5 minutes of cooking. For a chunky sauce, core and peel apples before they are cooked. Coarsely crush half of the cooked apples with a potato masher; press remaining apples through a sieve or food mill. Combine crushed and sauced apple mixtures; continue as for Applesauce. This recipe yields ?? Comments: Can the goodness of this season to enjoy in the next. Whether you’ve grown the ingredients in your own back yard or purchased them with great care from your local market, you’ll enjoy freshness and flavor in the months to come.

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Apple Pie Filling Recipe

Utensils you will need for canning:

Large bowl or container
apple peeler or paring knife
pressure cooker
large sauce pan
butter knife
paper towel
vinegar

Ingredients you will need for canning:

This step by step recipe for apple pie filling is for 7 quarts:

apples (size will determine how many)
4 ½ cups of sugar
1 cup corn starch
1 teaspoon salt
3 Tablespoons lemon juice
2 teaspoons cinnamon
¼ teaspoon nutmeg
10 cups of water

Step by step instructions:

First, clean your quart jars with hot soapy water and rinse well. 

Make sure you have 7 jars and 7 lids and 7 rings.

Next, I usually put my sauce pan on the stove with the 10 cups of water and put it on a medium to high heat. It will be getting hot while I am working the apples.

Add some cold water to my big bowl.

Add about 1/3 cup of lemon juice to this water.  To keep the apples from turning brown. 

Wash and peel apples. 

Making sure to cut out all bad spots.

 Core the apples and slice them. ( I slice mine into the lemon water.)

AFTER apples are sliced and sitting in lemon water,

Finish putting the apple pie filling syrup together. 

To your hot water, in the sauce pan on the stove, add the sugar, cornstarch, lemon juice, salt, cinnamon and nutmeg. 

You must stir this mixture constantly

 Bring the syrup to a boil. 

Put my lids in water on the stove to get them hot at this time.

Remember, step by step! 

Pack the apple slices TIGHTLY in the quart jars. 

CAREFULLY ladle the apple pie filling syrup into the quart jars. 

You will then take your butter knife and insert between the apples and the jar. 

You will see that this helps the apple pie filling syrup run down into the jar. 

Continue adding syrup to the jar until it gets to within 1" of the jar top. 

This also gets rid of air bubbles in the jar.

Dip your paper towel into the vinegar and wipe the jar lip. 

It must be free of the apple pie filling in order to get a good seal.

 Many a jar has not sealed or stayed sealed because of a dirty rim. 

When the rim is clean, add the lid and screw the ring on. 

Continue filling quarts with apple pie filling syrup and apples.

My canner holds 7 quarts. 

I set the quarts of apple pie filling in the canner and I add almost 2 quarts of cold water to the canner.

 My Mirror canner calls for 5 pounds of pressure for 10 minutes. 

You can water bath for 20 minutes, but I prefer using the pressure canner for my apple pie filling.

One jar makes one pie. I like this recipe. It's great if last minute company comes and you need a dessert. You can make apple pie, apple crisp or apple turnovers with this apple pie filling. Its easy to make, easy to use. These easy step by step instructions for canning apple pie filling will have the apple lovers in your life asking for more desserts!

HINTS:

Step by step is the trick. Don't hurry.

Don't forget to add lemon to the water you're slicing into.

Stir apple pie filling syrup constantly while making it.

Be careful handling the apple pie filling syrup..it can burn you.

Be sure to use COLD water when adding water to your canner.

These are the step by step instructions I was taught. I have used it for many years. BUT, you may want to ask your county extension service about canning apple pie filling.

Times and pressures differ according to your altitude.

Follow your canning book that comes with your canner on times and pressures!!

http://voices.yahoo.com/step-step-apple-pie-filling-canning-instructions-1995586.html?cat=32

Bath Canners

USING BOILING WATER

- BATH CANNERS

Kathleen Riggs

, Family and Consumer Sciences

Iron County Office

585 N. Main St. #5

Cedar City, UT 84720

FN/Canning/FS-02

December 1998

WHY CHOOSE BOILING WATER

- BATH CANNING TO PRESERVE FOOD?

Boiling water-bath canning is a safe and economical

method of preserving high acid foods. It has been used for

decades—especially by home gardeners and others

interested in providing food storage for their families

where quality control of the food is in ones’ own hands.

Home food preservation also promotes a sense of personal

satisfaction and accomplishment. Further, the guesswork

is taken out of providing a safe food supply which has

been preserved at home when guidelines for operating a

water-bath canner are followed exactly, scientifically

tested/approved recipes are utilized (1988 or later), and

good quality equipment, supplies and produce are used.

WHAT FOODS ARE TYPICALLY PROCESSED

USING THE BOILING WATER

- BATH METHOD

— AND WHY?

High acid

foods can be safely processed at temperatures

reached in the boiling water bath canner. To kill harmful

molds, yeasts, and some bacteria, processing using the

boiling water bath method ensures the safety of the

preserved produce. Foods such as fruits, pickles,

sauerkraut, jams, jellies, marmalades, and fruit

butters/spreads fit into the high acid group since they have

an acidity, or pH level, of 4.6 or lower. Most tomatoes

and tomato products also fit into this category provided

current recommendations for acidification* are followed.

*

Acidification

: Current recommendations for acidification

of whole, crushed, or juiced tomatoes, are to add 2

tablespoons of

bottled lemon juice

or ½ teaspoon of

citric

acid

per quart of tomatoes. For pints, use 1 tablespoon

bottled lemon juice or ¼ teaspoon citric acid. Four (4)

tablespoons of a 5 percent acidity

vinegar

per quart may

be used instead of lemon juice or citric acid. However,

vinegar may cause undesirable flavor changes. Add sugar

(or salt) to offset acid taste, if desired. This does not

effect the acidity of the tomatoes.

BECOMING FAMILIAR WITH THE PARTS OF A BOILING WATER

-BATH CANNER

These canners are made of aluminum or porcelain-

covered steel. They have removable perforated racks or

wire baskets and fitted lids. The canner must be deep

enough so that at least 1 inch of briskly boiling water will

be over the tops of jars during processing.

Some boiling-water canners do not have flat bottoms. A

flat bottom must be used on an electric range. Either a

flat or ridged bottom can be used on a gas burner. To

ensure uniform processing of all jars with an electric

range, the canner should be no more than 4 inches wider

in diameter than the element on which it is heated.

Canned Berry Recipe

photo & recipe credit:  LAURIE SENN SAGERMAN


 Eight Pints and Seven 1/2 Pints of "Summer in a Jar"

....Just 5 cups of Strawberries,
 Blueberries and Raspberries,(Total)
 cups of Sugar, 
1/2 cup of Lemon Juice, 
and 1 Pkg of Pectin... 
Ten Minute Water Bath......
.Heaven in a Jar

Strawberry Pie Filling Recipe

  

{Canning} Strawberry Pie Filling

Serves: 7 quarts

 

Makes 7 quarts

Ingredients

• 6 quarts Fresh or thawed Strawberries
• 6 cups Granulated sugar
• 2-1/4 cup Clear Jel
• 7 cups Cold water
• ½ cup Bottled Lemon Juice

Instructions

1. Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. Process in water bath for 30 minutes at a full rolling boil.
2. * Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.

http://www.rockindeals4you.com/other/canning-strawberry-pie-filling

 Presto 16 qrt. (for the cost) with only a weighted gauge for about $70.
 Consider that you will also need replacement parts stored for the future. 
An extra rubber gasket, an extra weight, etc. It does 7-8 jars at a time, a great starting place.




Canning utensils. As you see I have two sets currently. Plus, a timer & clean dishtowels.
I store them in a bag, which I keep inside my canner when not in use. 
That way I don't have to search for my tools, when I start canning.



 Presto, top of the line & doesn't need replacement parts. 
I got mine for $200 (Amazon).
It does two layers of jars, increasing the amount of canning.

Perky Prepping Gramma- facebook.  CREDIT & PHOTO CREDIT too!

Pressure Canner Dial Gauge Testing

Pressure Canner Dial Gauge Testing

Have you had your dial gauge tested this year? Accuracy of the gauge can 

make the difference between over or under processed jars in your canner. 

Lids may not seal and of course with any low-acid food they need to be 

properly processed to prevent bacterial growth from bacteria 

such as Clostridium botulinum. 

This pathogen causes botulism which can be deadly. 

The USDA Complete Guide to Home Canning recommends that consumer gauges which test 1 or more pounds high or low of the master gauge should be replaced for safety. High readings will lead to under-processed, unsafe food. Until the gauge is replaced, adjust the recipe pressure accordingly. For example, if the recipe calls for 11 pounds pressure and the gauge reads 1 pound high, use 12 pounds pressure.

Pressure Canning Safely

Sustainable Living and Preserving the Future!

Pressure Canning Safely

Pressure canning is the only method recommended safe by the U.S.D.A. 
for low-acid foods such as vegetables, meats and fish.

No matter how high you turn up the heat, boiling water cannot surpass 212 degrees F 
(even lower at high altitudes). A Pressure Canner brings jar temperatures up to 
240-250 degrees F at just 15 lbs sq. in. This temperature can be reached only by creating steam under pressure.

• 100% bacteria kill guaranteed!
• Simple and safe to use

Note: Glass-top ranges are not designed for the high heat of canning.

Becoming Familiar with the Parts of a Pressure Canner

media.wiley.com/Lux/71/147271.image1.jpg

Steps for Successful Steam-Pressure Canning

Put 2-3 inches of hot water in canner. Place filled jars on the rack, using a jar lifter. 
Fasten canner lid securely.
Leave weight off vent pipe. Heat at the highest setting until steam flows from the vent pipe.
Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port. 

The canner will pressurize during the next 3 to 5 minutes. 

If your canner has a "lid lock" on the front it will sputter a bit then pop up. 

You might have some condensation coming from under the weight or pressure 

regulator during processing.
Start timing the process when the pressure reading on the dial gauge 

indicates that the recommended pressure has been reached. 

For weighted gauge when your canner begins to rock the correct number 

according to your instructions with the canner (usually 3 to 4 per minute)
Regulate heat under the canner to maintain a steady pressure at or slightly above the 

correct gauge pressure. If the pressure reading goes below the recommended pressure, 

you must bring the pressure back up and start the timing process over again from the beginning.

When timed processing is completed, turn off the heat. (dial needle moves back to "0" and 

no steam sounds when weight is gently nudged). Do not force-cool the canner. 

Releasing pressure from a partially opened vent or placing the canner under cool water 

will result in under-processing. It may also cause unsealed jars and loss of liquid from the jars. 

Quick-cooling can also warp the canner lid of older model canners.

Note: Depressurization of older canner models without dial gauges should be timed. 

Standard size heavy-walled canners require about 30 minutes when loaded with pints 

and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly 

and are equipped with vent locks that are designed to open when the pressure is gone. 

These canners are depressurized when the piston in the vent lock drops to a normal position. 

Some of these locks are hidden in handles and cannot be seen; however, the lid will not turn 

open until the lock is released.  (USDA)

After the canner is depressurized, remove the weight from the vent port. 

Wait 2 minutes, unfasten the lid, and remove it carefully. 

Lift the lid away from you so that the steam does not burn your face. 

Leave jars in canner for 10 minutes. 
Remove jars with a lifter, and place on towel or cooling rack, if desired. 

Do not set on a cold surface or expose to breezy conditions.
Listen for "pop". Leave jars on counter to cool overnight.

Additional Safety/Operating Tips

Gauges: Check dial gauges for accuracy before use each year and replace if they read
 high by more than 1-2 pound pressure. 
Gauges may be checked at most county Cooperative Extension offices. 
Replacement gauges and other parts for canners are often available at stores offering 
canning equipment or from canner manufacturers. 
When ordering parts, it will be helpful to know the model number of your canner.

Gaskets: Handle canner lid gaskets carefully and clean them according to the 
manufacturer's directions. Nicked or dried gaskets will allow steam leaks during 
pressurization of canners and should be replaced. Keep gaskets clean between uses. 
A lid which is difficult to remove after cooling may indicate a gummy, 
or dry gasket and is reason to replace it.

Tips:
1. Make sure to follow the recipe's headspace instructions. 
Be vigilant about this since too little headspace can cause food to escape over the rim 
and cause the jar not to seal.

2. When canning meat, fish, or poultry wipe the rim of the jar before adding the 
hot lid with vinegar on a paper towel to eliminate any fat that has dripped.

3. Make sure to add 2 T. white vinegar to the water to avoid hard water clouding of the jars.

4. If you are going to double stack your jars, make sure that you use a rack in 
between them and never set jars directly on top of each other.

5. When reheating jars that contain meat make sure to heat them for 20 minutes before serving. 

http://www.sbcanning.com

Pressure Canning Chart
This canning chart shows processing times for low-acid foods, which must be canned using a pressure canner. The processing times below are for canning at sea level using a weighted-gauge pressure canner. For more foods and canning guidelines see Ball Blue Book of Canning.
Food	Pack Method	Process Time		PSI (pounds per square inch)
		Pints	Quarts	- 2000 ft.
Artichokes (Jerusalem)	Hot	25 min.	25 min.	11 lb.
Asparagus	Raw Hot	30 min. 30 min.	40 min. 40 min.	11 lb. 11 lb.
Beans (green or yellow)	Raw Hot	20 min. 20 min.	25 min. 25 min.	11 lb. 11 lb.
Beets	Hot	30 min.	35 min.	11 lb.
Broccoli	Canning is not recommended. Best to freeze or pickle for preservation.
Brussels Sprouts	Canning is not recommended. Best to freeze or pickle for preservation.
Cabbage	Canning is not recommended. Best kept in cold storage.
Carrots	Raw Hot	25 min. 25 min.	30 min. 30 min.	11 lb. 11 lb.
Cauliflower	Canning is not recommended. Best to freeze for preservation.
Corn	Raw Hot	55 min. 55 min.	85 min. 85 min.	11 lb. 11 lb.
Eggplant	Canning is not recommended.
Lima Beans	Raw Hot	40 min. 40 min.	50 min. 50 min.	11 lb. 11 lb.
Mushrooms	Hot	45 min.		11 lb.
Okra	Raw Hot	25 min. 25 min.	40 min. 40 min.	11 lb. 11 lb.
Peas	Raw Hot	40 min. 40 min.	40 min. 40 min.	11 lb. 11 lb.
Peas (snap)	Canning is not recommended. Best to freeze for preservation.
Peppers	Hot	35 min.		11 lb.
Potatoes, White (cubed)	Hot	35 min.	40 min.	11 lb.

Pumpkin (cubed)	Hot	55 min.	90 min.	11 lb.
Spinach and Other Greens	Hot	70 min.	90 min.	11 lb.
Squash (summer)	Canning is not recommended. Best eaten fresh.
Squash (winter)	Hot	55 min.	90 min.	11 lb.
Sweet Potatoes (cubed)	Hot	65 min.	90 min.	11 lb.