Canned Peas (Pressure canner required)

Canned Peas 

28 to 30 pounds fresh young peas in the pod 

Canning salt 

1. wash and remove the pods, place the peas in an 8 quart pot, cover them with water and bring to a boil over high heat. Allow the peas to boil for 3 to 5 minutes or until they're bright green but not fully cooked. 

2. Remove the peas from the cooking liquid (reserve the liquid for filling jars) and loosely pack the peas into the prepared jars. Pour hot cooking water over them leaving 1 inch head space. Add 1 teaspoon salt to each quart or 1/2 teaspoon to each pint. 

3. Process the filled jars in a pressure canner at 10 pounds for 40 minutes for quarts or pints. 

4. After processing if you find jars that haven't sealed refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes. 

Canned Creamed Corn (pressure canner required)

Canned Cream Corn 

24 pounds corn on the cob 

Canning salt 

1. in a 12 quart pot, bring 2 gallons water to a boil. Remove the husk and silk from the corn. Blanch the corn on the cob for 4 minutes in the boiling water. Allow the corn to cool enough to handle. 

2. In a large bowl, slice the corn kernels from the cob with a sharp knife, then run the knife blade along the ear again to remove the extra juice or milk. Measure the corn as you go so that you know how many pints of corn and corn milk you have. 

3. Place the corn and corn milk in a 12 quart pot. For each pint of corn and corn milk add 2 cups water. Heat the corn to boiling. 

4. Using a canning funnel, pour the corn and corn milk into your prepared jars, leaving 1 inch head space. Add 1/2 teaspoon salt in each jar . If necessary,, add boiling water to the jars to attain the required head space. 

5. Process the filled pint jars in a pressure canner at 10 pounds of pressure for 1 hour 35 minutes. 

6. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting, boil the food for 10 minutes. 

TIP: For easier slicing, place a saucer upside down in the bottom of the bowl to rest the ear of the corn on. Kernels and milk will be caught in the bottom of the bowl. 

Canned Corn (pressure canner required)

Canned Corn

24 pounds fresh corn on the cob 

Canning Salt 

1. Remove the husk and silk from the corn, using a sharp knife, slice the corn from the cob, measuring the corn as you go so that you know how many total pints or quarts of corn kernels you have. Meanwhile bring 1 gallon water to a boil in an 8 quart pot (needed in step 3) 

2. Place the corn in a 12 quart pot. For each quart of corn, add 2 cups boiling water; for each pint of corn add 1 cup boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce the heat to medium and allow the corn to simmer for 5 minutes. 

3. Ladle the corn into your prepared jars and pour additional boiling water over it, if necessary, leaving 1 inch head space. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. 

4. Process the filled jars in a pressure canner at 10 pounds pressure for 1 hour 25 minutes (quarts) or 55 minutes (pints) 

5. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes. 

Canned Fresh Green Beans ( Pressure Canning)

Canned Fresh Green Beans 

4 lbs fresh green beans 

Canning Salt 

1. In an 8 quart pot, bring 2 quarts of water to a boil, while the water is boiling trim off the ends of the beans and cut them into 2 inch pieces. 
2. Tightly pack the cut beans into the prepared jars, pour the boiling water over the beans, leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. 
3. Process the filled jars in a pressure canner at 10lbs for 25 minutes (quarts) or 20 minutes (pints) 
4. After processing if you find jars that haven't sealed refrigerate them and use within 2 weeks. Prior to eating or tasting boil the food for 15 minutes. 

Canned Asparagus (Pressure Canner Required)

Canned Asparagus 

24 lbs fresh young asparagus 

Canning salt 

1. Wash the asparagus spears, cut them into 1 inch pieces, in a 12 quart pot, bring water to a boil. Heat the asparagus pieces in the boiling water for 2 to 3 minutes, until the spears are bright green but still firm. Do not drain. 
2. Loosely pack the cut spears into jars, don't press them down, pour the boiling cooking liquid over the pieces leaving 1 inch head space. add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. 
3. Process the filled jars in a pressure canner at 10 Lbs pressure for 40 minutes for quarts or 30 minutes for pints. 
4. After processing, if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. Prior to eating or tasting boil the food for 15 minutes. 

Speedy Dill Pickles

Speedy Dill Pickles 

4 Lbs pickling cucumbers 

6 tablespoons kosher or pickling salt 

2 cups distilled white vinegar 

3 cups water 

1 tablespoon whole mixed pickling spices 

18 black peppercorns 

2 tablespoons dill seed 

1. wash your cucumbers, leave them whole if the are smaller than 4 inches in diameter, cut larger cucumbers into slices or lengthwise in halves or quarters. 

2. Combine the salt, vinegar and water in a 3 to 4 quart sauce pan. Bring the liquid to a boil over high heat stirring occasionally to dissolve the salt. Keep the liquid hot over medium heat. 

3. Snugly pack the cucumbers into your prepared jars. To each pint jar, add 1/2 teaspoon pickling spices, 3 peppercorns and 1 1/2 teaspoons dill seed. To each quart jar add 1 teaspoon pickling spices, 6 peppercorns and 1 tablespoon dill seed. 

4. Ladle the hot liquid into your filled jars, leaving 1/4 inch headspace in pint jars and 1/2 inch headspace in the quart jars. Completely submerge the cucumbers in the liquid. If they protrude from the jar adjust them until you have the proper headspace, because the lids may not properly seal from the internal pressure. 

5. Process your filled jars in a water bath canner for 10 minutes for pints or 15 minutes for quarts from the point of boiling. Use any unsealed jars within 2 months, keep the pickles on the pantry shelf for at least 2 weeks for the taste to develop. 

Vary It! For Kosher style dill pickles, add 2 cloves peeled, halved garlic to each jar of pickles. 

Jalapeno Salsa

Jalapeno Salsa 

2 pounds tomatoes peeled and chopped to measure 3 cups 

One 7 oz can diced Jalapeno's or 12 fresh jalapeno's finely chopped, seeds removed 

1 onion peeled and chopped 

6 garlic cloves minced 

2 tablespoons finely chopped fresh cilantro 

2 teaspoons ground oregano

1 1/2 teaspoon kosher or pickling salt 

1/2 teaspoon ground cumin 

1 cup cider vinegar 

Place all the ingredients in a 5 to 6 quart pot. Bring the mixture to a boil over high heat, stirring to combine, reduce the heat to low, simmer, uncovered for 10 minutes 

Ladle your hot salsa into the prepared jars, leaving 1/4 inch head space. Process the filled jars in a water-bath canner for 15 inutes from the point of boiling, use any unsealed jars within 2 months.