HOME CANNING IN NORTH CAROLINA Aconvenient guide to ...€¦ · HOME CANNING IN NORTH CAROLINA...

HOME CANNING IN NORTH CAROLINA

A convenient guide to canning.-

Fruits

Vegetables

Meat and Poultty

Seafood

Soups


7211916: of Contents

Canning Basics .................................................... 5

Some Important Techniques ........................................ 10

Fruits .......................................................... 15

Vegetables ...................................................... 22

Meat and Poultry ................................................ 33

Seafood ........................................................ 3 5

Soups .......................................................... 3 8

CANNING BASICS

Canning does two things. Foods are heated for specified times to kill the ever present What It Doesmolds, yeasts, and bacteria that cause food spoilage. Heating destroys food enzymesthat continue the ripening process and that eventually result in spoilage.Canning also drives air out of the food and canning jars. A vacuum seal forms as

the heated food cools. A properly canned food is free of spoilage organisms and is vacuumsealed to prevent new spoilage organisms from entering the jar.

Processing means heating at a specified temperature for a specified time. The Processing Timestemperature is either boiling water bath temperature (212° F) or temperatures reached and Temperaturesin a pressure canner such as 10 pounds pressure (240° F). Processing times andtemperatures vary. They are based on the food, jar size, and type of preparation.Why do some foods take longer to process? Why can some be processed at boiling

water temperatures while others must be heated under pressure to higher temperatures?For example, apple juice is processed for a shorter time than the thicker product,

applesauce. Green beans need a higher processing temperature than tomatoes. And okratakes longer to process than green beans although both are processed at the sametemperature.

TEMPERATURE.The temperature at which a food is canned is determined by the amount of acidin the food. In canning, foods are divided into two groups: 1) High Acid and 2) lowAcid.High acid foods contain more natural acids. Generally, tomatoes and all fruits except

figs are high acid foods. The presence of these natural acids helps prevent growth ofsome spoilage microorganisms, especially the deadly Clostridium botulinum bacteria.

Because of the acid, boiling water temperatures are high enough to destroy spoilageorganisms.Low acid foods contain very little natural acid. They must be processed at higher

than boiling water temperatures to destroy any Clostridium botulinum bacteria. Waterboils at 212° F at sea level and at lower temperatures at higher elevations. Turningup the temperature under the pot or letting the water boil for a long time doesnot raise the temperature of the water above its boiling point. To make water boilat a higher temperature, it has to be put Under pressure, such as in a pressure canner.When a food is processed at 10 pounds pressure, the water boils when it gets to

240° F, rather than at 212° F. This is high enough to kill the bacteria that causes botulismpoisoning.

Pressure canners must be used to process vegetables, meats, poultry, seafoods, andsoups. Mixed foods that contain both high and low acid foods, like tomatoes and corn,must be processed using the time for the vegetable with the longest pressure processingtime.The acidity of a food determines which method can be used. Low acid foods must

be processed in a pressure canner. High acid foods are usually processed at boilingwater bath temperatures but may be pressure processed, if desired. For example, quartsof' tomatoes take 45 minutes of processing in a boiling water bath, or they may beprocessed for 10 minutes at 10 pounds pressure.

TIME.The processing times in this book have been laboratory tested with batches of food.Using these times gives assurance that a product is safe to eat. Different foods havedifferent times based on how acid the food is, how quickly heat travels through thefood, and the size of the canning jar.

WRONG METHOD:Yes, grandmother canned her green beans in a boiling water bath, and she didn’t diefrom botulism. But the next batch might have been the one with the deadly botulismtoxin. Grandmother had no choice. The safer pressure canning method wasn’t availableto her.

Botulism bacteria are present in soil and water and are found naturally on the surfaceof fresh foods. Washing removes some of them. So does peeling, shelling and otherpreparation steps. However the final “killer” of the botulism bacteria is heating foodusing the proper method and time. This means boiling water bath canning for acidfoods and pressure canning for low acid foods.Botulism bacteria grow in the absence of air, such as in a vacuum sealed canned food.

If the botulism bacteria haven’t been destroyed by proper heating, a sealed jar is a perfectplace for them to grow. When bacteria are present and grow, they produce the deadlybotulism toxin. If the toxin containing food is tasted, the person eating the food getsbotulism. The toxin in the food can be destroyed by heat. However, you may infectyourself or your family with the toxin before you can heat the food. A drop of canningliquid on the counter could contaminate your child’s apple. Or sampling a single beanto see how it tastes before cooking is enough to get botulism.Canning books contain the precaution: Boil All Home Canned Vegetables Before

Tasting...10 minutes for most vegetables, 20 minutes for corn, spinach and greens.This refers to properly processed vegetables. It doesn’t mean you may water bath processgreen beans and then boil them to make them okay. Botulism is a type of food spoilage,so you would be trying to make a spoiled food unspoiled.Grandmother may have been lucky. She got past all the IF’S involved in getting botulismIF the baCteria were present, IF they grew, IF the food was tasted before boiling.

But there is no reason to take a risk today when proper pressure canning gives youa safe product.

Unsafe Canning Procedures

How Long DoesCanned Food Last?

Can You Leave the SaltOut of Canned Vegetables?

Equipment

OPEN KETTLE.This is the old practice of placing boiling hot food into clean hot jars and not processingafter the lid is adjusted. Problems occur when the head space contains food spoilageorganisms. Also, the seal is not very tight. ,Jams and jellies and pickled products were open kettle canned in the past. Problems

with mold on jams and jellies and the softening and spoilage of pickled products ledto the current recommendation to use a boiling water bath process for these products.

MICROWAVE OVEN, CONVENTIONAL OVEN AND DISHWASHERPROCESSING.Oven and dishwasher processing are NOT recommended practices. They may bedangerous. These practices may even increase the risk of spoilage.

Canned food loses quality as it ages. The nutrient content decreases, colors and tastesfade and texture deteriorates. For best results, can no more food than will be used inone year. The food isn’t spoiled after a year, but the quality and nutrient content decreaseas the product ages.

Salt in canned vegetables is only there for flavor. One-half teaspoon per pint and1 teaspoon per quart may be added at the time jars are filled with food, if desired.

BOILING WATER BATH CANNERFruits, tomatoes, rhubarb, jams and jellies, pickled fruits, and pickled vegetables areprocessed in a boiling water bath canner. Special deep pots may be bought or any deepcontainer with a lid may be used. The canner must be deep enough to allow 4—5 inchesof space above the jar tops when the jars are on a rack.

If thereIS no rack, tie old canning jar screw bands together with string or twist ties,and place them on the bottom of the pot.

STEAM PRESSURE CANNERVegetables, meat, poultry, seafood and soups must be processed in a steam pressurecanner. This special canner has a lid that can be locked steam tight so that pressurecan be built up.

Dial Gauge Models. These canners have a dial that measures pressure in the cannerfrom O to 25 pounds. In canning, 5, 10, and 15 pounds are the pressures usually calledfor in processing. Dial gauges should be checked for accuracy before each canning seasonand after any suspected abuse. Each county Extension Office has testing equipment.Weighted Gauge Models. These canners have a weight that controls pressure at set

points of 5, 10, and 15 pounds pressure. Weighted gauges do not need to be tested.Both the dial and weighted gauge canners are equipped with several safety features.

Pressure canners do not blow-up when handled properly. Just be sure to keep venttubes clean and free from obstructions. Special plugs on newer canners act as a safetyrelease if clogged vents or broken dial gauges cause excess pressure build up.

CANNING JARSMason-type canning jars are designed to Withstand the high temperatures of pressurecanning and produce a tight vacuum. One-trip’glassware, such as mayonnaise and picklejars, are not as strong. They may break or not seal properly and are not recommended.

CANNING LIDS AND SCREW BANDSThe two-piece vacuum seal lid is the most common type of canning lid. The flat metallid is held in place during processing by a metal screw band. During processing, thesealing compound on the lid softens and molds to the jar rim. As the food cools afterprocessing, the lid is pulled firmly against the jar, forming a vacuum.

SOME

10

Terminology

IMPORTANT TECHNIQUES

PACKING JARSThe following directions may say raw pack, hot pack, dry hot pack or wet hot pack.These “ packs” refer to the temperature of the food when it is put into the'canning jars.Raw pack: Unheated food that has been washed and prepared as you Would prepare

raw food for cooking is placed in canning jars. The liquid used to cover food is boiling hot.Hot pack: Food that is boiling hot is placed in canning jars and boiling hot liquid

is used to cover the food.Dry hot pack: Hot food is placed in canning jars. No liquid is added. Some meats

are canned this way. 'Wet hot pack: Same as hot pack.

REMOVING AIR BUBBLESWhen you place food in canning jars, air bubbles are trapped between food pieces.During processing, these bubbles rise to the surface and are released under the lid. Removebubbles before putting the lid on by inserting a thin, non—metal utensil into the jarseveral times. If this is not done, a lot of bubbling may occur, increasing the chancethat liquid will be lost from the jars during processing.

ADJUST LIDPlace the flat metal lid on the jar top, then screw the metal band on the jar. Mostpeople overtighten the screw band. Hand—tighten without straining. During processing,air must be forced out of the jars. If the band is too tight, the air trapped in the jarmay lead to rapid darkening of the jar contents during storage. Or the jar lid may buckleduring processing, preventing a seal.

REMOVE SCREW BANDSRemove screw bands after the canned jars have stood 12-24 hours. Wipe away anyfood residue from around jar threads. Wash, dry and store screw bands for reuse. Metallids are not reusable.

TEST SEALS .Test jar seals after removing screw bands. The lid should be sunken. Tap it lightly witha metal spoon. If it clinks sharply, the jar is sealed. A dull thudding sound means thejar is not sealed. Reprocess the jar, or refrigerate the food and cook it within several days.

JARS THAT DIDN’T SEALUnsealed jars may be reprocessed if found within 24 hours of first processing- Startwith a new metal lid and process for the entire recommended processing time. Or thefood may be packaged and frozen.

11

Boiling Water Barb Processing

Pressure Canner Processing

Prepare canner before preparing food.Place rack in canner. Fill canner half full of water. Bring to a boil if using hot pack.For the raw pack method, have water hot, but not boiling.Heat 3 -4 quarts of water to boiling1n a separate pan

Filljars following directions given with each product. Adjust lids and screw bands.Lowerjars, using a jar lifter or thick pot holders,mto canner and arrange them evenlyon canner rack.Add boiling water to cover jars by 1—2 inches. Cover canner and quickly bring waterto a boil.Start timing when water begins to boil.Reduce heat but keep water at a slow boil.Carefully remove canner lid at the end of processing time to let steam escape awayfrom the face.Carefully lift jars from canner, and let them cool away from drafts for 12—24 hours.Test seals. Remove screw bands, wipe jar rim with damp cloth.Store in cool, dry place.

Prepare canner before filling jars.Place rack in canner. Put 2-3 inches of water in canner (or follow manufacturer’sinstructions). Heat to simmering.

Fill jars following directions given for each product. Adjust lids and bands.Place jars in canner.Fasten cover securely. Refer to canner manual for instructions.Heat canner quickly until steam flows from vent tube. Allow steam to flow freelyfrom canner for 10 minutes. This removes air from canner.Close vent tube or place weighted gauge on gauge valve opening.Continue heating canner on high heat until the indicated pressure is reached. On adial gauge canner, read the pressure from the gauge. The proper pressure has been reached

when the weight on a weighted gauge canner begins jiggling.Reduce and adjust heat (usually from high to medium) when pressure is reached tokeep constant at target pressure, because fluctuating pressure results in liquid loss fromjars. Watch the gauge on a dial gauge canner. Regulate temperature to keep the weightjiggling 2-3 times a minute for a weighted gauge canner.Carefully remove canner from stove when processing time is completed. Do not tryto open the canner until the pressure has returned to zero. It usually takes as muchtime for the pressure to return to zero pressure as it takes to process the food.

Dial Gauge needle indicator returns to zeroWeighted Gauge when weight is gently nudged, no steam escapes

Open vent or remove weighted gauge when pressure returns to zero. Unfasten lid andtilt away from face to let steam escape.Remove jars, and set them on a rack or thick towels away from drafts. Leave roombetween jars for air circulation.Allow jars to cool.Check for seals after 12-24 hours. Remove screw bands. Wipe jar rims with a damp cloth.Store jars in a cool dry area.

Since water boils at lower temperatures as the altitude increases, it is necessary toadjust the recommended processing times for boiling water bath canning and theprocessing pressure for pressure canning. Use the tables on the next page to determineproper processing times at various altitudes.

Canning at AltitudesAbove 1,000 Feet

13

14

High AltitudeProcessing Times

Boiling Water Bath PrOcessing

Altitude

1,000 ft.2,000 ft.3,000 ft.4,000 ft.5,000 ft.6,000 ft.7,000 ft.

If processing timeis 20 minutes orless, ADD:

1 minute2 minutes3 minutes4 minutes5 minutes6 minutes7 minutes '

Pressure Processing (Dial Gauge Canner)

Altitude

less than 2,000 ft.2,000-3,000 ft.3,000-4,000 ft.4,000-5,000 ft.5,000-6,000 ft.6,000-7,000 ft.

When using a weighted gauge canner, process at 15 pounds instead of 10 pounds for

Process at pressure of:

If processing timeis more than 20minutes, ADD:

2 minutes4 minutes6 minutes8 minutes10 minutes12 minutes14 minutes

Use pressure listed with directions111/2 pounds12 pounds121/2 pounds13 pounds131/2 pounds

all altitudes above 2,000 feet.

Fruits are usually canned with a syrup made with sugar, but corn syrup and honeymay be used instead. Fruit holds its shape and color best in a heavier syrup, but fruitjuice or a lighter syrup may be preferred to reduce calories.

Type of Sugar* Water Yield For For 4Syrup cups cups cups 7 quarts quarts or

9 pintsMultiply Quantities by:

Thin 1 4 4V2 2 1/4 1 1/2Light 2 4 5 2 11/4Medium 3 4 5 1/2 1 3/4 1 %Heavy 4% 4 61/2 11/2 1

* Light corn syrup or mild flavored honey may be substituted for up to half of the sugar called for in syrup.

FRUITS

Syrups for Canning

15

APPLES— SlicedSelect crisp apples, tart or sweet. Do not use over or underripe apples.Preparation: Wash, peel and core apples. Slice into water containing 2 tablespoons eachof salt and vinegar per gallon of water or use an ascorbic acid or citric acid mixtureprepared according to manufacturer’s instructions. Drain, then boil 5 minutes in lightsyrup or water. Pack apples into clean jars, leaving 1/2 inch head space. Add hot syrupor water to within 1/2 inch of jar top. Remove air bubbles. Adjust jar lids-and process.

0 Process in Boiling Water Bath:Pint Jars ................................ 15 minutesQuart Jars .............................. 20 minutes

OProcess at 5 Pounds Pressure:Pint Jars ................................. 8 minutesQuart Jars .............................. 10 minutes

APPLESAUCESelect crisp apples, tart or sweet. Do not use overripe or underripe apples. Applesaucefrom underripe apples is salve—like. Applesauce from overripe apples is bland and watery.Try mixing varieties of apples to get the best flavor and texture.Preparation: Wash, peel if desired, quarter and core apples. Hold apples in anti-darkeningmixture if preparing large quantities (see Apples—sliced). Then drain. Heat quickly tosimmering in a 4-6 quart saucepan with 1/2-1 cup of water to prevent scorching. Cookuntil tender. Press through a sieve or food mill if smooth sauce is desired. Sweetenif desired. Reheat sauce to boiling. Fill clean jars, leaving 1/2 inch head space. Adjustlids and process.

“Process in Boiling Water Bath:Pint Jars ................................ 20 minutesQuart Jars .............................. 20 minutes

0

OProcess at 5 Pounds Pressure:Pint Jars ................................. 8 minutesQuart Jars ............................... 8 minutes

BERRIES—WholeBlackberries, Blueberries, Dewberries, Huckleberries, RaspberriesSelect ripe, sweet berries with a uniform color.Preparation: Wash 1 or 2 quarts of berries at a time. Drain, cap and stem, if necessary.

,, HOT PACK: (For berries that hold shape well). Measure berriesand place in saucepan. Add 1/4 to 1/2 cup sugar for each quart ofberries. Cover and bring to a boil. Shake pan to keep berries fromsticking. Fill clean jars with hot fruit and syrup, leaving 1/2 inchhead space. If there is not enough syrup, add boiling water, leaving1/2 inch head space.RAW PACK: (Any berries, except strawberries). Fill jars to V2 inchof top, shaking berries down gently. Add boiling syrup (light ormedium), leaving 1/2 inch head space.

Remove air bubbles. Adjust jar lids and process.0Process in Boiling Water Bath:

k Hot Pack ........... Pint Jars ........... 15 minutesQuart Jars .......... 15 minutes

Raw Pack ............ Pint Jars ........... 15 minutesc ,1 Quart Jars .......... 20 minutes

OProcess at 5 Pounds Pressure:Hot Pack ............ Pint Jars ............ 8 minutes

Quart Jars ........... 8 minutesRaw Pack ............ Pint Jars ............ 8 minutes

Quart Jars .......... 10 minutes

18

CHERRIES—WholeSelect bright, ready-to-eat cherries that are uniform in color.Preparation: Stem and wash cherries. Remove pits, if desired. Hold prepared fruit inanti-darkening mixture if working with large quantities (see Apples—sliced). Drain andproceed with hot or raw pack.

HOT PACK: Measure fruit into saucepan. Add 1A cup water and1/4 to 1/2 cup sugar for each quart berries. Cover and slowly bringto a boil. Pack hot into clean jars; leaving 1/2 inch head space.Add boiling water if there is not enough syrup.RAW PACK: Fill jars, shaking cherries down gently, leaving 1/2inch head space. Add boiling syrup (light or medium), leaving 1/2inch head space. A

Remove air bubbles. Adjust lids and process.0Process in Boiling Water Bath:Hot Pack ............ Pint Jars ........... 15 minutes

Quart Jars .......... 20 minutesRaw Pack ............ Pint Jars ........... 25 minutes

Quart Jars .......... 25 minutesOProcess at 5 Pounds Pressure:Hot Pack ............ Pint Jars ............ 8 minutes



FRUIT JUICESSelect firm, mature, ready—to-eat fruit.Preparation: Wash, remove stems and/or pits if necessary. Crush fruit and measure.For each quart of fruit, add 1 cup water for peaches and apples, and IA cup water to

...c11

grapes. Berries don’t require additional water. Heat to simmering and simmer until fruitis soft. Strain through a damp cloth bag. Refrigerate juice 24 hours, then pour off clearjuice, discarding cloudy sediment. Strain through paper coffee filter, if desired. Addsugar if desired, about 1 cup per gallon of juice. Reheat to simmering. Fill clean, hotjars to within 1/4 inch of top.,Adjust lids and process.

0Process in Boiling Water Bath:Pint Jars ................................. 5 minutesQuart Jars ............................... 5 minutes

PEACHESSelect mature, ripe, ready-to-eat fruit.Preparation: Wash fruit. Peel or loosen skins by dipping fruit in boiling water for 30to 60 seconds, then plunging into cold water. Slice or cut in halves, remove pits. Toprevent darkening, hold fruit in anti—darkening mixture (see Apples—sliced.) Drain.

HOT PACK: Heat fruit in saucepan with light or medium syrup.Pack boiling hot fruit into clean jars to within 1/2 inch of top. Addsyrup, leaving 1/2 inch head space.RAW PACK: Pack fruit into clean jars, leaving 1/2 inch head space.Add hot syrup (light or medium), leaving 1/2 inch head space.

Remove air bubbles. Adjust lids and process.OProcess in Boiling Water Bath:Hot Pack ............ Pint Jars ........... 20 minutes



Processing procedures continued on next page.

OProcess at 5 Pounds Pressure:Hot Pack ............ Pint Jars ........... 10 minutes

Quart Jars .......... 10 minutesRaw pack ............ Pint Jars ........... 10 minutes

Quart Jars .......... j 10 minutes

PEARSSelect ripe, mature, ready—to-eat fruit.Preparation: For Bartlett and tender pears, follow directions for hot pack peaches. ForKieffer and firmer pears, peel, cut in halves and core. Cook in plain water until almosttender. Drain. Fill jars to within 1/2 inch of top with hot pears. Add hot syrup (light),leaving 1/2 inch head space. Remove air bubbles. Adjust jar lids and process.

0Process in Boiling Water Bath:Pint Jars ................................ 20 minutesQuart Jars .............................. 25 minutes

.Process at 5 Pounds Pressure:Pint Jars ................................ 10 minutesQuart Jars .............................. 10 minutes

PLUMSSelect deep-colored, mature, ready-to-eat fruitPreparation: Wash and remove stems. To can whole, prick skins with a fork to preventsplitting. Freestone varieties may be halved and pitted.

HOT PACK: Heat fruit1n light or medium syrup or juice of fruit.Fill clean jars to within 1/2 inch of top. Add boiling syrup or juice,leaving 1/2 inch head space.RAW PACK: Pack fruit firmly into jars to within 1/2 inch of top.Add boiling syrup or juice, leaving V2 inch head space.

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Remove air bubbles. Adjust lids and process.°Process in Boiling Water Bath:Pint Jars ................................ 20 minutesQuart Jars .............................. 25 minutes

OProcess at 5 Pounds Pressure:Pint Jars ................................ 10 minutesQuart Jars .............................. 10 minutes

RHUBARBSelect young, tender stems.Preparation: Trim leaves and stalks. Wash and cut into 1/2 inch pieces. Add 1/2 cup sugarfor each quart of fruit. Let stand until juices appear. Heat gently to boiling. Pack fruitand juice in clean jars to within 1/2 inch of jar top. Remove air bubbles. Adjust lidsand process.

OProcess in Boiling Water Bath:Pint Jars ................................ 15 minutesQuart Jars .............................. 15 minutes

.Process at 5 Pounds Pressure:Pint Jars ................................. 8 minutesQuart Jars ............................... 8 minutes

VEGETABLES

ASPARAGUSSelect tender, tight—tipped stalks.Preparation: Wash asparagus. Trim off any tough scales and woody stems. Wash again.Leave stalks whole or cut into 1 inch pieces.

HOT PACK: Cover asparagus with boiling water and boil 2—3minutes. Pack hot asparagus loosely in clean jars, leaving 1 inchhead space. Add boiling water, leaving 1 inch head space.RAW PACK: Fill clean jars tightly with raw asparagus to Within1 inch of top. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust jar lids and process.'Process at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 25 minutes


BEANS—Fresh Lima, Butter, Shelly, October, Pinto, Kidney.Select well-filled pods of young tender beans.Preparation: Shell beans, wash thoroughly

HOT PACK: Cover beans with boiling water and bring back toa boil. Pack hot beans looselymto cleanjars, leaving 1 inch headspace. Add boiling water, leaving 1 inch head space.RAW PACK: Pack raw beans loosely in clean jars. Do not shakedown. leave 1 inch head space for pints, 11/2 inches for quarts.Add boiling water, leaving the same head space as above.

' - - Remove air bubbles. Adjust jar lids and process.

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OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 40 minutes


BEANS—SnapSelect mature, tender pods, Remove diseased or rusty spots.Preparation: Wash beans, trim ends and string if necessary. Break or cut beans into1-inch pieces. ‘

HOT PACK: Cover beans with boiling water and boil 5 minutes., Pack hot into clean jars, leaving 1 inch head space. Add boiling

water, leaving 1 inch head space.RAW PACK: Pack raw beans tightly into clean jars to within 1inch of top. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process,'Process at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 20 minutes


BEETSSelect beets 1-2 inches in diameter with a deep red color. Larger beets may be woody.Preparation: Cut off tops, leaving 1 inch iof stem. Leave roots on. Wash well. Coverwith boiling water. Boil until skins slip off easily (15—25 minutes, depending upon size).Skin and trim off stems and roots. Leave small beets whole. Dice or slice large beets.Pack hot beets into clean jars, leaving 1 inch head space. Add boiling water, leaving1 inch head space. Remove air bubbles. Adjust lids and process.


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CARROTSSelect small carrots 1-11/4 inches in diameter.Preparation: Wash and scrape carrots. Wash again. Slice or dice larger carrots. Smallcarrots may be left whole. .

HOT PACK: Cover carrots with boiling water and bring back toa boil. Pack hot carrots into clean jars, leaving 1 inch head space.Add'boiling cooking liquid, leaving 1 inch head space.RAW PACK: Pack raw carrots tightly into clean jars, leaving 1inch head space. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process. 'OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 25 minutes

Quart jars .......... 30 minutes

CORN—Cream StyleSelect ears with slightly immature kernels. Note: If the corn is too immature, the sugarspresent will cause the corn to darken during processing.Preparation: Husk corn, remove silk. Wash corn. Cut corn from cob, leaving bottomhalf of kernel on cob. With a knife, scrape down cob to remove juicy insides fromremaining kernel half.

HOT PACK: Measure cut corn. To each quart of corn, add 1pint boiling water. Heat to boiling. Pack hot into clean pint jarsonly, leaving 1 inch head space. Add boiling water if needed, leaving1 inch head space.RAW PACK: Pack raw corn loosely in clean pint jars only, leaving1 inch head space. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process.

OProcess at 10 Pounds Pressure:Hot Pack ............ Pint Jars ........... 85 minutesRaw Pack ............ Pint Jars ........... 95 minutes

CORN—Whole KernelSelect ears with slightly immature kernels. Note: If the corn is too immature, the sugarspresent will cause the corn to darken during processing.Preparation: Husk corn, remove silk. Wash corn. Cut corn from cob, leaving only thebottom 1/3 of the kernel on the cob. Do not scrape cobs. (Or, to firm the kernels foreasy cutting, drop ears into boiling water, boil 3 minutes. Remove and chill in coldwater before cutting.)

HOT PACK: Measure cut corn. To each quart, add 1 cup boilingwater. Heat to boiling. Pack hot corn into clean jars, leaving 1inch head space. Add boiling liquid or water, leaving 1 inch headspace.RAW PACK: Pack corn loosely into clean jars, leaving 1 inch headspace. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process.OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 55 minutes


GREENS—Mustard, Spinach, Turnip or Other Edible Greens.Select tender young greens.Preparation: Wash greens thoroughly in several changes of water. Remove large stemsand midribs. Heat greens until wilted in just enough water to prevent scorching. Orsteam greens until wilted. Pack hot greens loosely into clean jars, leaving 1 inch head


space. Add boiling water, leaving 1 inch head space. Remove air bubbles. Adjust lidsand process.

OProcess at 10 Pounds Pressure:Hot Pack Only ....... Pint Jars ........... ,70 minutes

Quart Jars .......... ~90 minutes

MIXED VEGETABLESSelect any mixture of vegetables.Preparation: Prepare vegetables as described under each vegetable in bulletin. Heatvegetable mixture to boiling and boil 3 minutes. Pack hot vegetables into clean jars,leaving 1 inch head space. Add boiling water, leaving 1 inch head space. Remove airbubbles. Adjust lids and process.

OProcess at 10 Pounds Pressure:Hot pack ............ Use the processing time for the

vegetable with the longestprocessing time listed in the jar sizeused.

OKRASelect young, tender pods.Preparation: Wash and trim stem ends without cutting into pods. Heat pods in boilingwater, boil 1 minute. Drain. Leave small pods whole. Slice larger pods. Pack hot intoclean jars leaving 1 inch head space. Add boiling water, leaving 1 inch head space. Removeair bubbles. Adjust lids and process.

'Process at 10 Pounds Pressure:Hot Pack Only ....... Pint Jars ........... 25 minutes


PEAS—Shelled Green, Blackeye, FieldSelect fresh pods with young, tender peas. Discard moldy pods.Preparation: Shell and wash peas.

HOT PACK: Cover peas with boiling water and bring to a boilagain. Pack hot peas loosely in clean jars, leaving 1 inch head space.Add boiling water, leaving 1 inch head space.RAW PACK: Pack peas loosely into clean jars, leaving 1-inch headspace. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process.OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 40 minutes


PEPPERS—Hot, Sweet, PimentoSelect firm, thick shelled, yellow, green, or red peppers.Preparation: Wash and drain. Remove stems, core and seeds. WEAR PLASTIC GLOVESAT ALL TIMES WHEN PREPARING HOT—FLAVORED PEPPERS.

SWEET PEPPERS: Boil sweet peppers 3 minutes and drain.HOT PEPPERS AND PIMENTOS: Roast hot peppers andpimentos in a 500° F oven, 10—12 minutes or until skins blister.Chill at once in cold. water. Slip off skins.

For both types, pack loosely into clean jars, leaving 1 inch head space. Add 11/2 teaspoonsbottled lemon juice to each pint. Add boiling water, leaving 1 inch head space. Removeair bubbles. Adjust lids and process.

OProcess at 10 Pounds Pressure:Pint Jars ................................ 35 minutes

POTATOES—SweetSelect small to medium potatoes.Preparation: Wash potatoes. Boil or steam until skins slip off easily, 20-30 minutes.Skin and cut into pieces of uniform size.

DRY HOT PACK: Pack hot potatoes tightly into cleanjars, pressingto fill spaces. Leave 1 inch head space. Do not add any liquid.WET HOT PACK: Pack hot potatoes in clean jars, leaving 1 inchhead space. Add fresh boiling water or medium syrup, leaving 1inch head space.

Remove air bubbles. Adjust lids and process.OProcess at 10 Pounds Pressure:Dry Hot Pack ........ Pint Jars ........... 65 minutes

Quart Jars .......... 95 minutesWet Hot Pack ........ Pint Jars ........... 5 5 minutes


POTATOES—WhiteSelect small to medium potatoes of a variety that does not cook to pieces when boiled.For Whole canned potatoes, choose ones 1—2 inches in diameter.Preparation: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening.

CUBED HOT PACK: Cut potatoes into 1/2 inch cubes. Returnto ascorbic acid solution. Drain. Cook 2 minutes in boiling water,drain. Pack hot into clean jars, leaving 1 inch head space. Addfresh boiling water, leaving 1 inch head space.WHOLE HOT PACK: Cook whole potatoes 10 minutes, drain.Pack hot potatoes into clean jars, leaving 1 inch head space. Addboiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process.OProcess at 10 Pounds Pressure:Cubed Hot Pack ...... Pint Jars ........... 35 minutes

Quart Jars .......... 40 minutesWhole Hot Pack ...... Pint Jars ........... 30 minutes


PUMPKIN—Cubed OnlySelect pumpkins with hard rind and stringless pulp. Note: Pumpkin puree is NOTRECOMMENDED for canning, because the thickness varies Widely. Accurate processingtimes for all thicknesses are not available. Freeze pumpkin puree.Preparation: Wash, remove seeds, and peel. Cut into 1 inch cubes. Cover with boilingwater. Return to boil and boil 2 minutes. Pack hot pumpkin into clean jars, leaving1 inch head space. Add boiling cooking liquid or boiling water, leaving 1 inch headspace. Remove air bubbles. Adjust lids and process.

'Process at 10P0unds Pressure:Pint Jars ................................ 5 5 minutesQuart Jars .............................. 90 minutes

SQUASH—SummerSelect young, tender squash with unblemished skins.Preparation: Wash squash. Do not peel. Trim ends. Cut into 1/2 inch slices or cubes.

HOT PACK: Cover squash with boiling water and return to boil.Pack hot squash loosely into clean jars, leaving 1 inch head space.Add boiling cooking liquid, leaving 1 inch head space.RAW PACK: Pack raw squash into clean jars, leaving 1 inch headspace. Add boiling water, leaving 1 inch head space.

Remove air bubbles. Adjust lids and process. '0 Process at 10 Pounds Pressure:

Hot or Raw Pack ...... Pint Jars ............ 30 minutesQuart Jars ........... 40 minutes

SQUASH—WinterPreparation: Prepare and process cubed squash following directions for Pumpkin, Cubed.

Select only disease—free, firm fruit from healthy vines. Use overripe, frost-killed or lowerquality tomatoes which may be lower in acid for sauces. Or, prepare and freeze tomatoproducts from poor quality tomatoes.Tomato acidity: There has been some concern recently about tomato acidity. Thereare very few tomatoes that do not contain enough acid to be safely canned by the boilingwater bath process. Some tomatoes taste less tart because of a higher sugar content.As an added safety measure, we recommend adding 2 tablespoons of bOttled lemonjuice or 1/2 teaspoon citric acid per quart of tomatoes or juice.Quick Peeling: To loosen skins, dip tomatoes into boiling water for 30—60 seconds.Then plunge into cold water. Cut out core and slip off skin.

TOMATO JUICEPreparation: To prevent juice from separating after canning, the tomatoes must be heatedas soon as they are cut. Tomato juice prepared immediately after picking tomatoes isless likely to separate. Wash, remove skins and any bruised portions. Quarter fruit directlyinto saucepan and heat gently while continuing to cut fruit into pan. Crush tomatoeswhile bringing to a boil. Simmer 5 minutes after all tomatoes have been added. Presstomatoes through a sieve or food mill. Heat juice to boiling. Fill clean jars, leaving1/4 inch head space. Add 2 tablespoons lemonjuice or 1/2 teaspoon citric acid per quartAdjust lids and process.

.Process in Boiling Water Bath:Pint Jars ................................ 35 minutesQuart Jars .............................. 35 minutes


Tomato Products

TOMATOESPreparation: Wash, peel and core. Leave tomatoes Whole or quarter or halve.

HOT PACK: Bring tomatoes to boiling. Pack hot into clean jars,leaving 1/2 inch head space. Add 1 teaspoon salt per quart, if desired.RAW PACK: Pack tomatoes to within 1/2 inch of top of jar, pressingdown gently to fill spaces.

Add 2 tablespoons lemon juice or 1/2 teaspoon citric acid per quart.Remove air bubbles. Adjust lids and process.

0Process in Boiling Water Bath:Hot or Raw Pack ..... Pint Jars ........... 35 minutes

Quart Jars .......... 45 minutesOProcess at 10 Pounds Pressure: .Hot or Raw Pack ..... Pint Jars ........... 10 minutes


TOMATO SAUCEPreparation: Prepare tomato juice. Simmer juice in large open saucepan until saucereaches desired consistency. Reduce volume by 1/3 for a thin sauce, 1/2 for thick sauce.Pour boiling hot sauce into jars, leaving 1/4 inch head space. Adjust lids and process.

0Process in Boiling Water Bath:Pint Jars ................................ 35 minutesQuart Jars .............................. 35 minutes


MEAT AND

CHICKEN, TURKEY, RABBITSelect high quality fresh animals. Dressed chickens and turkeys should be chilled for6—12 hours after, slaughter before canning. Dressed rabbits should be soaked 1 hourin salt water (1 tablespoon salt per quart water) and then rinsed.Preparation: Remove excess fat. Cut products into pieces suitable for jars. These productsmay be canned with or without bones.

HOT PACK: Boil, steam or bake meat until about two-thirds done.Pack hot pieces in jars, leaving 1% inch head space. Add boilingbroth, leaving 1 inch head space.RAW PACK: Pack raw meat pieces loosely in jar, leaving 11/4 inchhead space. DO NOT ADD LIQUID.

Add 1 teaspoon salt per quart, if desired. Adjust lids and process.OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 65 minutes(with bones) Quart Jars .......... 75 minutesHot or Raw Pack ..... Pint Jars ........... 75 minutes(Without bones) Quart Jars .......... 90 minutes

STRIPS, CUBES OR CHUNKSBeef, Pork, Veal, Lamb, Venison, BearPreparatiOn: Use only high quality fresh and well-chilled meat. Remove excess fat. Soakstrong-flavored wild meats for 1 hour in brine water containing 1 tablespoon salt perquart of water. Rinse. Remove bones and cut meat into strips, cubes or chunks, as desired.

HOT PACK: Cook meat until rare by roasting, stewing orbrowning in a small amount of fat. Salt to taste. Pack hot, leaving

137066355ng procedures continued 071 next page.

POULTRY

Selected Meats

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1 inch head space. Add boiling broth, meat drippings, water ortomatoes (especially good with wild game), leaving 1 inch headspace.RAW PACK: Place meat in jars, leaving 1 inch head space. DONOT ADD LIQUID. Add 1 teaspoon salt per quart, if desired.

Adjust lids and process.OProcess at 10 Pounds Pressure:Hot or Raw Pack ..... Pint Jars ........... 75 minutes

Quart Jars ......... 90 minutes

GROUND OR CHOPPEDBeef, Veal, Lamb, Sausage, Venison, BearPreparation: Select fresh meat that has been well chilled. Because venison is so lean,add one part high-quality pork or beef fat to 3—4 parts venison meat before grinding.Use only freshly made sausage and do not can sausage that contains sage as it developsa bitter off-flavor. Seasonings such as black or cayenne pepper and salt are fine.Shape the chopped or ground meat into patties or balls or cook without shaping. Ifsausage is in casings, cut into 3-4 inch lengths. Cook meat until lightly browned. Removeexcess fat. Pack hot in jars to within 1 inch of top.

HOT PACK WITH ADDED LIQUID: Add boiling meat broth,tomato juice or water, leaving 1 inch head space.HOT PACK WITHOUT ADDED LIQUID: Pack as above butdo not add liquid.

Adjust lids and process.OProcess at 10 Pounds Pressure:Hot Pack Only ....... Pint Jars ........... 75 minutes(with or without liquid) Quart Jars .......... 90 minutes

CLAMSFresh, whole or minced clams may be processed.Preparation: Scrub clams and steam 5 minutes. Open and remove clam meat, beingcareful to save the juice. Wash clam meat in water containing 1 teaspoon of salt per quart.

HOT PACK ONLY: Rinse and cover clam meat with boiling watercontaining 1/2 teaspoon citric acid per gallon. Boil 2 minutes, drain,and pack clam meat loosely into clean pint or half-pint jars, leaving1 inch head space. DO NOT CAN QUARTS. Add hot clam juiceor boiling water, leaving 1 inch head space.

Adjust lids and process.OProcess at 10 Pounds Pressure:Hot Pack Only ....... Half—pint Jars ....... 60 minutes

Pint Jars ........... 70 minutes

CRAB MEATDue to the delicate nature of the crab meat, it does not can well. Freezing is recommended.

FISH ROE _Preparation: Wash the roe thoroughly in fresh water, picking out all bits of “blackskin” or intestine. Spread roe in thin layer and let drain for 10 minutes.Fill half-pint or pint jars by weight as roe swells somewhat during processing. Use 7ounces of roe for half-pint jars and 14 ounces for pint jars. Add brine made with 2tablespoons salt per quart of water, leaving 1/2 inch head space. Adjust lids and process.


SEAFOOD

Selected Seafoods

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0Process at 15 Pounds Pressure:Half-pint Jars ............................ 70 minutesPint Jars ................................ 70 minutes

MACKEREL, WHITEFISH, FLORIDA MULLETSelect fish that is very fresh.Preparation: Clean fish thoroughly. Fillet large fish. Cut into pieces the height of jarminus 1 inch. Soak 1 hour in cold water containing 1 cup salt per gallon water. Drain.

HOT PACK ONLY: Pack raw into clean pint jars (skin side nextto glass) and leave 1 inch head space. Place jars without lids intocanner and cover with 1 inch of hot water containing 1/2 cup saltper gallon water; boil 15 minutes. Remove jars from canner andinvert jar over flat strainer to drain liquid from jar. Drain 5 minutes.Invert jars and wipe rims with clean cloth.

Adjust lids and process.°Process at 10 Pounds Pressure:Drained Pack ......... Half-pint Jars ....... 80 minutes

Pint Jars .......... 100 minutes

SALMON, SHADPreparation: Cut cleaned and scaled fish into pieces the height of the jar minus 1 inch.Soak 1 hour in cold water containing 1 cup salt per gallon water. Drain 10 minutes.

RAW PACK ONLY: Pack fish into clean pint jars, skin side nextto glass, leaving 1 inch head space.

Adjust lids and process.'Process at 10 Pounds Pressure:Raw Pack ............ Pint Jars Only ...... 100 minutes

SMOKED FISHPreparation: Cut smoked fish into lengths suitable for jars. Pack into jars, leaving 1inch head space. Do not add liquid. Adjust lids and process.

°Process at 10 Pounds Pressure:Half-pint Jars ........................... 100 minutesPint Jars ............................... 100 minutes

TUNAPreparation: Wash cleaned fish well in cold water. Allow blood to drain from stomachcavity. Place fish belly down on a rack in large baking pan. You may need to cut fishif large. Cook fish by baking at 250° F for 21/2-4 hours, depending on size or at 350°F for 1 hour. The fish may also be cooked in a steamer for 2—4 hours. If using athermometer, cook to 165-175° F internal temperature.Refrigerate fish overnight to firm the flesh. Peel off the skin with a knife, removingblood vessels and any discolored flesh. Cut meat away from bones; scrape and cut outall bones, fin bases and dark flesh. Quarter; cut quarters crosswise into lengths suitablefor jars. Pack into clean jars, pressing down gently to make a solid pack. Leave 1 inchhead space. Add 1/2 teaspoon salt and 1-3 tablespoons vegetable oil or water per half-pint (double for pints). Clean jar rims well. Adjust lids and process.

- °Process at 10 Pounds PressureHalf—pint Jars ........ .................... 100 minutesPint Jars ............................... 100 minutes

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_ VEGETABLE, DRIED BEAN OR PEA, MEAT, POULTRY, SEAFOOD'\ It is very important when canning soups at home that the solids such as the vegetable\ mixture only fill the jar halfway before adding the broth to 1 inch of the top. If you

like thicker soups, freeze them instead of canning them.Preparation: Prepare the vegetables as described under each individual vegetable. If usingmeat or poultry, boil in plain water until tender enough to remove from bone whencooled. ,If using dried beans or'peas, soften them in 3 cups of water for each cup of dried beansor peas. Bring to boil and boil for 2 minutes. Remove from heat and let stand for 1hour. Then add meat broth, tomatoes or water to cover the beans. Boil for 5 minutes.DO NOT THICKEN. Combine all vegetables and meat and bring to a boil. Witha slotted spoon, ladle the vegetables, beans and/or meat into jars, filling them onlyhalf full. Add the cooking liquid, leaving 1 inch head space. Adjust lids and process.

'Process at 10 Pounds Pressure:Hot Pack Only ....... Pint Jars ........... 60 minutes


/

Do you:Need your pressure gauge tested for accuracy?Want to know how to order replacement parts for your pressure canner?Need canning directions for a fruit not listed in this publication?Have a question about an old canning recipe?

Call or visit your local county agricultural extension service office.

north carolinaAGRICULTURALEXTENSIONSERVICE

Helping people put knowledge to work.

Questions Answered

39


Prepared by:

Design by:

Published by:

Carolyn J. Lackey, Extension Foods and Nutrition SpecialistNadine F. Tope, Extension Specialist-in-charge, Foods and NutritionNorth Carolina State University

Karl E. Larson

THE NORTH CAROLINA AGRICULTURAL EXTENSION SERVICENorth Carolina State University at Raleigh, North Carolina Agricultural and Technical StateUniversity at Greensboro, and the US. Department of Agriculture, Cooperating. StateUniversity Station, Raleigh, N.C., Chester D. Black, Director. Distributed in furtherance ofthe Acts of Congress of May 8 and June 30, 1914. The North Carolina Agricultural ExtensionService offers its programs to all eligible persons regardless of race, color, or national origin,and is an equal opportunity employer.5-88—10M—180222 H E-322 g???“”1‘w 3°537'31”“:. a.”“if "ii'9"?! "Wagar. 'tif «AL.

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