Agriculture Information Bulletin No Complete Guide to. Home Canning

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1 Agriculture Information Bulletin No. 539 Complete Guide to Home Canning

2 Table of Contents Section... Page Acknowledgments... not numbered Preface...ii For Safety s Sake... iii Do Your Canned Foods Pass This Test?... iii Determining Your Altitude Above Sea Level... iv Guide 1. Principles of Home Canning Why can foods? How canning preserves foods Ensuring safe canned foods Ensuring high-quality canned foods Jars and lids Recommended canners Selecting the correct processing time Cooling jars Testing jar seals Reprocessing unsealed jars Storing canned food Identifying and handling spoiled canned food Preparing pickled and fermented foods Preparing butters, jams, jellies, and marmalades Canned foods for special diets Canning fruit-based baby foods How much should you can? Glossary of Terms Index of Foods Guide 2. Selecting, Preparing, and Canning Fruit and Fruit Products General Preparing and using syrups Apple butter Apple juice Apples sliced Applesauce Spiced apple rings Spiced crab apples Apricots halved or sliced Berries whole Berry syrup Cantaloupe pickles Cantaloupe pickles, no sugar added Cherries whole v

3 Cranberry orange chutney Figs Fruit purees Grapefruit and orange sections Grape juice Grapes whole Mango chutney Mango sauce Mixed fruit cocktail Nectarines halved or sliced Peaches halved or sliced Pears halved Pears, Asian halved or sliced Pineapple Plums halved or whole Rhubarb stewed Zucchini-pineapple Fruit salsas Spicy cranberry salsa Mango salsa Peach salsa Peach apple salsa Pie fillings Apple pie filling Blueberry pie filling Cherry pie filling Festive mincemeat Green tomato pie filling Peach pie filling Process times for some acid foods in a dial-gauge pressure canner Process times for some acid foods in a weighted-gauge pressure canner Guide 3. Selecting, Preparing, and Canning Tomatoes and Tomato Products.3-3 General Tomato juice Tomato and vegetable juice blend Tomatoes crushed Standard tomato sauce Tomatoes whole or halved (packed in water) Tomatoes whole or halved (packed in tomato juice) Tomatoes whole or halved (packed raw without added liquid) Tomatoes with okra or zucchini Tomatillos Spaghetti sauce without meat Spaghetti sauce with meat Mexican tomato sauce Easy hot sauce Cayenne pepper sauce vi

4 Tomato ketchup Country western ketchup Blender ketchup Salsa recipes Selection and preparation of ingredients Chile salsa (hot tomato-pepper sauce) Chile salsa II Tomatillo green salsa Tomato salsa using paste tomatoes Tomato salsa using slicing tomatoes Tomato/green chile salsa Tomato/tomato paste salsa Tomato taco sauce Guide 4. Selecting, Preparing, and Canning Vegetables and Vegetable Products Asparagus spears or pieces Beans or peas shelled, dried Beans, baked Beans, dry, with tomato or molasses sauce Beans, fresh lima shelled Beans, snap and Italian pieces Beets whole, cubed, or sliced Carrots sliced or diced Corn cream style Corn whole kernel Mixed vegetables Mushrooms whole or sliced Okra Peas, green or English shelled Peppers Potatoes, sweet pieces or whole Potatoes, white cubed or whole Pumpkins and winter squash cubed Soups Spinach and other greens Squash, winter cubed Succotash Guide 5. Preparing and Canning Poultry, Red Meats, and Seafoods Chicken or rabbit Ground or chopped meat Strips, cubes, or chunks of meat Meat stock (broth) Chile con carne Clams King and Dungeness crab meat Fish in pint jars vii

5 Fish in quart jars Oysters Smoked fish Tuna Guide 6. Preparing and Canning Fermented Foods and Pickled Vegetables Selection of Fresh Cucumbers Low-temperature pasteurization treatment Suitable containers, covers, and weights for fermenting food Salts used in pickling Fermented foods Dill pickles Sauerkraut Cucumber Pickles Bread-and-butter pickles Quick fresh-pack dill pickles Sweet gherkin pickles day sweet pickles Quick sweet pickles Other Vegetable Pickles Pickled asparagus Pickled dilled beans Pickled three-bean salad Pickled beets Pickled carrots Pickled baby carrots Pickled cauliflower or Brussels sprouts Chayote and jicama slaw Bread-and-butter pickled jicama Marinated whole mushrooms Pickled dilled okra Pickled pearl onions Marinated peppers Pickled bell peppers Pickled hot peppers Pickled jalapeño pepper rings Pickled yellow pepper rings Pickled sweet green tomatoes Pickled mixed vegetables Pickled bread-and-butter zucchini Pickled Vegetable Relishes Chayote and pear relish Piccalilli Pickle relish Pickled corn relish Pickled green tomato relish Pickled horseradish sauce Pickled pepper-onion relish viii

6 Spicy jicama relish Tangy tomatillo relish Pickled Foods for Special Diets No sugar added pickled beets No sugar added sweet pickle cucumber slices Reduced-sodium sliced dill pickles Reduced-sodium sliced sweet pickles Guide 7. Preparing and Canning Jams and Jellies Making jelly without added pectin Extracting juices and making jelly Making jam without added pectin Making jams and jellies with added pectin Pear-apple jam Strawberry-rhubarb jelly Blueberry-spice jam Grape-plum jelly Golden pepper jelly Making reduced-sugar fruit spreads Peach-pineapple spread Refrigerated apple spread (made with gelatin) Refrigerated grape spread (made with gelatin) Remaking soft jellies ix

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