1 no ingredients
Directions
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
Servings: 1 text file
About Canning Recipe brought to you by Recipe Ideas
Categories: Canning
The History of Recipes
It is quite possible to prove the history of recipes back into antiquity, certainly as far into history as early Egypt, and possibly even further. Interesting though that is, mostly, these old records were just basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius also tells us how the Roman chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and dill. Later, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and tastes created an increase in manuscripts on cooking, most of which still exist in private cookery archives. During the succeeding few centuries, the powerful families of Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this About Canning recipe.
