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Canning Instructions for the Month


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March 2022 Okra

Use young, tender okra. If to be added to soup, it should be sliced; otherwise can pods whole. Wash and drain okra. Remove stem and blossom ends without cutting into pod. Boil 2 minutes. Pack, hot, into hot Ball jars, leaving 1 inch head space. Add 1 teaspoon salt to each quart. If needed, add boiling water to cover, leaving 1 inch head space. Adjust caps. Process pints 25 minutes, quarts 40 minutes, at 10 pounds pressure.
okra
April 2022


Beet Pickles

2 cups sugar
1 Tablespoon whole allspice
1 1/2 teaspoon salt
2 sticks cinnamon
3 1/2 cups vinegar
1 1/2 cups water
2 quarts peeled, cooked small beets

To cook beets...wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot Ball jars, leaving 1/2 inch head space. (Cut larger beets in half. if necessary.) Remove cinnimon. Bring liquid to boiling. Pour. boiling hot over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling-water bath. Yield: about 6 pints.

beets
May 2022
Syrup for Canning Fruit

  • Fruits - Syrup (5 cups -> 3-4 qts. fruit
  • Heat only until sugar melts
Type
Sugar to 1 qt. water/juice
Yield
Light
2 cups
5 cups
Medium
4 cups
5 1/2 cups
Heavy
4 3/4 cups
6 1/2 cups
  • (Medium with honey: 1 cup honey to 4 cups water)
  • (Light with panela: 1 cup panela to 5 cups water -- used with mangoes)
  • For 3 pts. pineapple, 1 pt. grapefruit: 3 cups water, 1 3/4 Tblsp. xylitol, 2 grams vitamin C

syrup
June 2022

Canning  Pineapple

3 lbs. pineapple per quart

Water

Sugar

 

PREPARATION:

Scrub pineapple; drain.

Peel and core pineapple.

Cut into 1/2 inch slices.

Pineapple may also be cut lengthwise into wedges or 1 inch chunks.

Make a light syrup.

Simmer pineapple in syrup until it is tender.

Pack hot pineapple into hot jars leaving 1/2 inch headspace.

Ladle hot syrup over pineapple leaving 1/2 inch headspace.

Process pints 15 minutes, quarts 20 minutes in a boiling water canner.

pneapple
July 2022

Canning Grapefruit

2 to 2 1/2 lbs. grapefruit per quart

Sugar

Water

 

PREPARATION:

Wash and drain grapefruit.

Peel grapefruit, cutting deep enough to remove the white pith.

Cut the membrane away from the pulp for each section.

Carefully lift out the pulp without breaking the cell structure.

Discard the seeds.

Make a light syrup; keep the syrup hot.

Pack grapefruit into hot jars leaving 1/2 inch headspace.

Ladle syrup over grapefruit leaving 1/2 inch headspace.

Process pints and quarts 10 minutes in a boiling-water canner.

 

grapefruit
August 2022
Canning Guavas

Make light syrup.

Wash, peel and cut guavas into halves.

Remove seeds.

Heat syrup to boiling.

Pour over fruit; let stand 30 minutes.

Pack fruit into hot ball jars, leaving 1/2 inch head space.

Adjust caps.

Process pints 15 minutes, quarts 20 minutes, in boiling-water bath.

guava
Sept. 2022


Canning Bread and Butter Pickles

  • 4 pounds cucumbers, sliced
  • 8 small onions, sliced
  • 1/2 cup canning salt
  • 5 cups sugar
  • 4 cups white vinegar
  • 2 tablespoons mustard seed
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cloves

Directions:

  • In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
  • In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
  • Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

pickles
Oct. 2022 Tomato Puree
Wash, scald, peel and core tomatoes. Cook until soft. Press through fine sieve. Cook until thick; stir frequently to prevent sticking. If permitted in diet, 1 teaspoon each of salt and sugar may be added to each quart puree. Pour. hot, into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process half pints and pints 30 minutes in boiling-water bath.

Tomato Puree - Seasoned
4 quarts peeled, cored, chopped tomatoes (about 2 dozen large)
3 cups chopped onion
2 cups sliced carrots (about 4 medium)
2 cups chopped celery
1 1/2 cups chopped green peppers (about 3 medium)
1 tablespoon salt

Combine all ingredients; cook until tender. Press through fine sieve. Cook pulp until thick, about 1 1/2 hrs. Stir frequently to prevent sticking. Pour, hot, into Ball jars, leaving 1/4 inch head space. Adjust caps. Process half-pints and pints 45 minutes in boiling-water bath. Yield: about 9 half pints
sauce
Nov. 2022

Tomatoes

Use fresh, firm, red-ripe tomatoes which are free of decayed spots, weather cracks and fungus growths.  Wash tomatoes clean before scalding. Scald tomatoes in boiling water that covers them. Scald until the skins loosen; then scoop them out and dip into cold water so you can handle them to cut out the core and peel them. (The skin should slip off easily.) As you finish each tomato put it into a hot canning jar and fill the jar, leaving ½ inch head space. Add 1 tsp salt per quart. Put on the flat jar lid (that has been dipped in boiling water to sterilize it) and tighten the ring. Process pints 15 minutes, quarts 20 minutes in boiling water bath.