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. 

Tomato Paste

Tomato Paste 

16 pounds Plum or paste tomatoes cubed 

3 cups sweet pepper, chopped 

2 bay leaves 

2 tablespoons salt 

3 cloves garlic 

Bottled Lemon juice or citric acid 

Combine all ingredients in a 6 quart pot and cook slowly over medium heat for 1 hour, stirring frequently to prevent sticking. Remove the bay leaves and press the mixture through a food mill or sieve, return the mixture to the pot and continue to cook for another 3 hours over medium low heat stirring often. 

Pour the hot mixture into your canning jars, leaving 1/4 inch head space, add 1/2 tablespoon lemon juice or 1/8 teaspoon citric acid to each half pint jar 

Process the filled 1/2 pint jars in a water bath canner for 30 minutes from the point of boiling. Use any unsealed jars in 2 weeks 

To check for sauce thickness, put a spoonful of sauce onto the center of a plate. Wait for 60 seconds and see if any water sepps from it, if so, cook for 30 minutes more and recheck. 

Canned Tomatoes

Canned Tomatoes 

12 pounds whole tomatoes 

Bottled lemon juice or citric acid 

Canning Salt (Optional) 

Boiling Water 

Wash and peel the tomatoes, but the larger tomatoes into halves or quarters. Place the tomatoes into your prepared canning jars, leaving 1/2 inch head space and pressing them to release their juice. (Use a canning funnel to keep the rims clean.) 

To each pint jar, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid and, if desired, 1/2 teaspoon salt. 

To each quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid and, if desired, 1 teaspoon salt. 

If there is not enough juice to cover the tomatoes, add boiling water to the jars, retaining the 1/2 inch headspace. 

Process filled jars in a water-bath canner for 35 minutes (pints) or 45 minutes (quarts) from the point of boiling. Use any unsealed jars within two weeks. 

TIP: Use wide mouth pint or quart jars for ease in filling. Although not necessary, they'll make the entire process go faster, and you'll have less mess. 

Apple Sauce

Applesauce 

10 lbs apples 

2 1/2 cups sugar 

Cut the apples in half (don't peel or core them) and place them in a 12 quart pot. Add enough water to cover the bottoom of the pot and to keep the apples from scorching. Cook the apples over medium heat until they are soft, about 20 minutes. Press the softened apples through a food mill or sieve to remove the skins and seeds. 

Return the apple puree to the pot and add the sugar, bring the mixture to a boil, stirring often to prevent scorching. 

Ladle the hot applesauce into your prepared jars, leaving 1/2 inch head space. Process the filled jars in a water-bath canner for 20 minutes from the point of boiling. After processing if you find jars that haven't sealed, refrigerate them and use them within 2 weeks. 

Vary it, try adding cinnamon and cloves for a spicy version. For richer flavor, use a variety of apples. 

Source: Canning and preserving all in one for Dummies 

Apple Pie Filling

Apple Pie Filling 

6 pounds apples 

2 cups sugar 

2 teaspoons cinnamon 

1/2 teaspoon nutmeg 

2 tablespoons lemon juice 

1 Peel and slice or cube the apples. PLace the apples and the other ingredients into a heavy pan, allow the mixture to stand about 30 minutes or until it becomes juicy. Cook the apple mixture over medium heat until the apples are softened, about 7 minutes. Ladle the pie filling into the pint jars, leaving 1/4 inch head space. Process the filled jars in a water-bath canner for 25 minutes from the point of boiling. After processing, if you find jars that haven't sealed refrigerate them and use them within 2 weeks. 

Vary it, Substitute or add to the spices listed to create the pie your family likes. 

Tip to thicken this filling to just the right consistency add a tablespoon of flour to the filled pie before adding the top crust. 

Canning and Preserving all in one for Dummies 

Fruit Recipes.... Peach Pie Filling

Peach Pie Filling

15 Pound Peaches , Peeled and pitted 

2 cups ClearJel 

6 cups sugar 

1 teaspoon salt 

6 cups water 

1. Mix the ClearJel and 2 cups of water. Set aside. Combine the sugar, warter and salt in a 6 quart pan. Bring to a boil, over medium heat. Add the ClearJel and water mixture. Boil 1 minute. Add the peaches; stir gently. 

2. Fill your jars, leaving 1/2 inch headspace. Process the filled jars (quarts) in a water-bath canner for 20 minutes from the point of boiling. After processing, if you find jars that haven't sealed, refrigerate them and use them within two weeks. 

From Canning and Preserving All in one For Dummies 

Welcome

Welcome to my adventure in Canning foods, I am just getting started and doing a lot of research at this point. I plan to post recipes for those of you that are interested in joining can see what I have done and ask questions if you need to. There are 2 methods of canning, Water or pressure, it looks like the items I want to make are spread over the two.