*  Exported from  MasterCook  *
 
                               ABOUT CANNING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info                             Canned
                 Jw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Great care must be taken in canning to avoid spoilage.
   Non-acid foods require special care to avoid deadly
   botulism and require pressure cooking not just a
   boiling water bath.
   
   Check the elasticity of the sealing rubbers and
   discard cracked ones. Do not re-use old ones. Wash
   them in soap and hot water, rinse and place in a pan
   covering them with boiling water. Leave them soaking
   in the hot water until used.
   
   Check the jars for cracks and chips. Test the jars by
   filling with water and inverting; watch for leaks.
   Sterilize for 15 minutes in boiling water.
   
   Can only fresh, unblemished produce. Wash well to
   remove all dirt. Many foods require blanching to
   partially cook them and kill enzymes. Immerse in
   boiling water for 5 minutes, then plunge into cold
   water to arrest cooking. Tomatoes, berries and soft
   fruit do not need blanching. Meats should be 2/3
   cooked by simmering or roasting.
   
   Add salt in the ratio of 1 tsp per quart for meats and
   vegetables Use a sugar syrup for fruits and add lemon
   juice or ascorbic acid to avoid discoloration. See
   “About Jams, jellies and preserves”
   
   Pack jars tightly to 1/2 from the top but do not
   crush the contents. Exception: peas, lima beans and
   corn need more room to expand; fill to 1 from the top
   and add boiling water to the 1/2 mark.
   
   Stir the contents to release trapped air bubbles
   before sealing the jars. Wet the rubber before using.
   
   Follow the manufacture’s instructions that come with
   the pressure canner and add 1/2 lb pressure per 1000'
   in high altitudes. Use a boiling water bath only for
   tomatoes, acid fruits and brined vegetables. Use a
   rack to keep the jars off the bottom where they can
   overheat and crack. The water should be at least an
   inch over the jars at all times. Add 1 minute per
   1000' feet for high altitudes.
   
   Store the finished product in a cool dark pantry or
   cellar. Berries, cherries and currants: Pack jars with
   washed, stemmed fruit and fill the jars with boiling
   medium syrup [3 cups sugar to 4 cups water brought
   slowly to a boil while stirring]. Process 15 minutes
   in a boiling water bath. [Cherries should either be
   pitted OR have their skins pierced with a pin if
   canned whole].
   
   Peaches: Scald to loosen skins. Peel and half,
   removing pits. Use medium syrup and process 20 min. in
   boiling water bath.
   
   Tomatoes: Scald and dip in cold water before skinning.
   Cut out cores but leave whole. Pack and fill jars with
   boiling water. Process 45 min.in a boiling water bath.
   
   Vegetables: Type Blanch Canning Pressure
                           Time             Time
   
   Beans, green              5                55
                    10 and yellow Beets, small 10 45 10
   Carrots, sliced 5 45 10 Corn 1 75 15 Peas 5 45 10
   Meats: Beef/pork “roast/simmer” pints: 75 10
                       til med-rare         qts:   90
   :         10 Tongue 45 min./skin/         75 or 90
   :         10
                       slice
  
 
 
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