Preparation and Use of Mason Jars •Usejars
thataremanufacturedforcanningfoodsathomeasthesejarshaveslightlyheavierglassandhigherheatresistance.
• Inspectjars,tomakesuretheyarefreeofcracksandchips.
•Washjars,screwbandsandlidsinhotsoapywaterandrinse.
• Placecleanmasonjarsonrackinaboilingwatercanner,coverjarswithwaterandheattoasimmer(180°/82°).Keephotuntiluse.
• JarsDONOTNEEDtobesterilizedifprocessingformorethan10minutes.
•DONOTheatjarsinoven.
Snap Lids •Usesnaplidsonly once •Washlidsbeforeusing•Heatsnaplidsinhotwater,butDONOTBOIL• Placehotlidsonhotfilledjars•Keepjarsand
lidsinhotwateruntilreadytouse
The Basics of Home CanningScrew Bands •Noneedtoheat,justwashandrinse,becausethey
donotcomeincontactwithfood• Screwbandsmaybere-used•Discardanyrustyordentedbands
Filling Jars • Fillhotjarswithhotfood.•Allowproperheadspace:
opicklesandfruitallow½inchfromtopofjarojamsandjelliesallow¼inchfromtopofjar
•Cleanjarrimswithcleandampcloth.•Centrehotsnaplidsonjaropeningandscrewon
screwbandsevenlyandfirmlyuntilfingertiptight.DONOTovertighten.
• Fillandclosejarsone-at-a-timeplacingeachincanneruntilcannerisfull.
•HEATPROCESSALLFILLEDJARS,especiallydilledpickles.
Heat Processing •Whenalljars
arefilledorcannerisfull,ensurewatercoversjarsbyatleastoneinch.Ifnecessaryaddboilingwater.Placelidoncannerandturnheattohigh.Tip:Ifcannerisnotfull,fillextrajarswithwatertokeepthethefilledjarsfromfallingover.
•Whenwaterhascometoafullrollingboil,begincounting“heatprocessing”time.
•Altitudeadjustment-Altitudeshigherthan1,000ftincreasesterilizationandprocessingtime(Thompsonisbetween673and704feet).
Feet/eLevation increaSe ProceSSing tiMe
1,001 – 3,000 Five minutes
3,001 – 6,000 10 minutes
after Processing •Removejarswithouttilting.DONOTINVERT/TURN
OVERJARS.• Letjarsstandupright,withoutmovingfor24hours
inadraft-freeplace.•DONOTre-tightenscrewbands.•After24hourstestseal.
Good Vacuum Seal Seal Failure Sunk In Bubbledout
•Removeanddryscrewbands.Wipejars.Storescrewbandsseparatelyonreplacelooselyonjars.
• Place,ifany,unsealedjarsinfridgeanduseimmediatelywithinoneweek.
• Labelandstoresealedjarsincool,darkplace.•Usewithinoneyearforbestquality.
Making Pickles Pickling Pointers: •Useonlytopqualityingredients•Measureingredientsaccurately• PaycloseattentiontotemperaturecontrolVinegar:• Actsasapreservativeandgivespicklestheirtartness•Useonlyvinegarfromthestorewithaminimum
fivepercentacidity
Salt:•Anotheressentialpreservative•Useonlypicklingsalt–theiodineintablesalt
causescloudinessEquipment:•Useonlynonreactive(notmetal)utensilsand
cookware
general Directions: •Washallproducethoroughly,removingalldirtand
sand•Keepcleanjarsandlidshotuntilreadytouse• Packpicklesintohotjarstowithin¾inchortwocm
oftoprim•Addhot
picklingliquidtocoverpicklestowithin½inchoronecmoftoprim
• Removeairbubbleswithaspatula
•Wipejarrimtoremoveanystickiness•Centrelidsonjars•Applyscrewbandssecurely–fingertiptight
• Placejarsincanner•Coverwithjarswithwater,ensuringwaterisoverthe
topofthejarsbyoneinch•Covercanner• Bringwatertoaboilforthetimeindicatedin
individualrecipe• Removejars,cooluprightfor24hours•Checkjarseals• Labelandstoreinacool,dryplace
Beet Pickles 1. PreparetheBeets:
Boilbeetswithskinonand¼inchtopstopreventbleedingofcolor.Boilbeetsuntiltender(10minutesifsmalland15minutesiflarger).Dipintocoldwater,skin,cutintopiecesiflarge.
2. Makeupthefollowingsyrup:2cupswhitesugar2cupswater2cupsvinegar1teaspooncinnamon1teaspooncloves1teaspoonallspice
Boilsyrupfiveminutes.Addbeetsandsimmerfifteenminutes.Packintohotsterilizedjarsandseal.Processjarsinhotwaterfortenminutes.
Youcanreplacecinnamon,clovesandallspicebyusingthreetablespoonswholepicklingspicetiedincheesecloth.Boilsyrupwithspicebagforfiveminutesandthenremovespicebag.
Dilled carrots (Yield:7pints(500ML)Jars)4¼lbscarrots 8headsfreshdill¼cuppicklingsalt (or8tsp.dillseed)2cupsvinegar 8clovesgarlic
6cupscoldwater
Forbestresults,usesmalltendercarrots.Ifusingmaturecarrots,peelandcutintothree-inchfingers.
Inlargesaucepan,combinepicklingsalt,vinegar,andwater.Bringtoaboil.Boilfiveminutes.
Placeoneheaddillandoneclovegarlicintohotsterilizedjars.Packcarrotstowithin¾inchoftopedgeofjar.
Pourbrineovercarrotstowithin½inchoftopedgeofjar(allowsabitofheadspace).Wipejarrim.Placelidonjarsandapplyscrewbandfingertiptight.
Placejarinboiling-watercanner.Repeatforremainingjars.Covercanner.Returntoboil.
Process20minutesforpint(500ml)jars.Removejars.Cool24hourswithoutmoving.Labelandstoreincooldarkplace.
tomato Sauce 15lbs.tomatoes6redpeppers1bunchcelery6greenpeppers6largeonions6hotpeppers(optional,ifyoulikespicyhot)1bunchofparsley4clovesofgarlic,choppedfinely3bayleaves
Wash,trimoffstemends,andcutfullyripetomatoesintoquarters.Cookslowlyinlargekettlepotuntilverysoft.Strainmixturethroughsievegettingasmuchtomatopulpaspossible.Discardskinsandseedsremaining.
Choponions,celery,parsley,peppersandgarlic.Addtostrainedtomatoes.Addbayleavesandsimmersteadilyfortwohours.
Inamixingbowl,combinethefollowingingredients:¾cupflour½cupsugar5Tbsp.picklingsalt½tspcayennepepper2cansTomatoPaste(13oz.)½cuplemonjuiceor2Tbsp.citricacid
Pourthismixtureintotomatosauceandstirwell.Heattoboilingandsimmerfor10minutes.Pourintosterilized
warmjarsandseal.Processinboilingwatercannerfor10minutes.Removejars.Cool24hours.Labelandstoreincooldarkplace.
Thismixturecanalsobecooledandputintocontainersandfrozen.
Usewithmeatballs,hamburger,spaghetti,andchiliorasabaseforsweetandsoursauceandsoup.
Light Strawberry Jam
4 cupscrushedstrawberries(about8cupswhole)
1 cupunsweetenedfruitjuice(appleorcranberry)
1 packageBernardinNoSugarPectin
1½cupsSplendaNoCalorieSweetener
5 jars(1cupor250mljars)
• Crushfruit.Measurecrushedfruitintoalarge,deepstainlesssteelsaucepanoropenkettle
• Addfruitjuice
• Stirinpectinuntildissolved
• Heatjammixturetoaboil,stirringconstantly
• RemovesaucepanfromheatandaddSplendasweetener
• Heatjammixturetoaboil,stirringconstantly,andboilforthreeminutes
• Removefromheat
• Skimfoamoftopofjammixture.(Foamcancausebacteriagrowthontopofjam)
• Ladlejamintosterilizedjarstowithina¼inchoftopofjar
• Wipejarrim
• Placejarsincannerandprocessjarsfor10minutes
• Removejarswithouttilting.Cooluprightwithoutmovingfor24hours
• Storeinacooldarkspace
raspberry Jam2 Lor8cupsofcrushedraspberries1 Lor4cupssugar
Ifdesired,toremovesomeoftheseeds,crushberries,onelayeratatime.Sievehalfofthepulptoremovesomeoftheseeds.
Cookraspberriesuncovered10minutes.Addsugar,stirringtodissolve.Bringtoboil,stirringfrequently.Boiltojamstage(about12min).Whenjamstageisreachedremovefromheat.Stirandskimfivemin.Pourintohotsterilizedjars.Coolandseal.Makesabouteightcups.
TouseliquidCerto,followdirectionsonpackageinsert.
enjoy!