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
Written recipes as an idea can be observed way back into antiquity, at least as far into history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of tablets in Sumerian which recount 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 drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the cooks of Roman times used many herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Over the succeeding few centuries, the powerful families of the West strove to serve up the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. When we get to the 20th century, recipe books are greatly in demand mostly as a result of better eduction, more spare time and having more money. |
We hope you enjoy this About Canning recipe.
