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Canning Instructions for Pressure Canning Tip: All vegetables must be handled by a canning process using steam in a pressure canner.
Courtesy of glasowd9 Pressure and water bath canning is relatively simple. Possibly you grew up around a Grandmother or Mother who canned or perhaps this is all your own idea. Whichever the case might be, you are well on your way to achieving your goal to master how to process low and high acid foods. Your plans will have come to fruition when you see the pantry shelves lined with delicious garden goodies! Frugal living and home canning means the economy of your great-Grandmother meets the science of modern cooking, although pressure canning and water bath canning have not changed much since the olden days. Except for some new pressure canners on the market, the canning process is basically the same as in your ancestor's day. Two important points to remember when following Canning Instructions are: much tasting and no wasting! Below we give canning instructions for fruit and vegetable favorites such as cut green string beans, red raspberries, and dill pickles for a picnic lunch!
Courtesy of Wild Vine Photography Gather all fruits and vegetables for Pressure or water bath canning when they are at their best. All produce used for canning and preserving should be used as soon after harvesting as possible, at least within the same day. The first pickings of the season have the best flavor when canned. The following canning instructions are for pressure canning green beans: Use tender fresh green beans picked from the vine. Wash thoroughly. Trim and cut. Cover with boiling water. Boil for 5 minutes. Pack hot beans loosely into sterilized, hot jars. Cover with cooking liquid. Allow ½ inch headspace at the top of the canning jars. Add a teaspoon of salt to each quart canned. Work out air bubbles using a rubber spatula. Seal jars. Process at 10 pounds: quarts for 40 minutes; 30 minutes for pints. Remove at once after processing. Cool on rack away from drafts.br> nikaboyce When using the water bath canning process, avoid sudden changes of temperature which may result in cracked jars. Keep the water boiling but not too rapidly. Canning instructions for putting up red raspberries and strawberries are as follows: Wash ripe, firm, freshly harvested berries. Drain. Pack into hot jars as compact as possible, without crushing the fragile raspberries. Cover with hot syrup made of one part sugar and two parts water. Process 20 minutes in hot water bath. Seal tightly. Crush and heat a few berries to obtain juice. Add sugar and bring to boiling point. Cool. Then add whole berries and boil 3 minutes. Shake pan to prevent from sticking. Avoid overcooking. Cover and set aside at least 4 hours or overnight. Pack into sterilized, hot jars to within a half inch of top. Seal jars securely. Process in water bath 15 minutes. This is one tasty recipe that everyone is sure to love! Canning Dill Pickles is great for beginners because they require simple preparation, just vinegar, pickling spice and 10 minutes in the water bath canner.
nikaboyce Use only firm, crisp, fresh cucumbers. Once a vegetable has become soft you cannot make it crisp again. This recipe will fill 16-20 quart jars. Wash cucumbers thoroughly. Put into canning jars. Place a stalk of dill, a clove of garlic and a sprinkle of chopped red pepper in each jar. Boil water, vinegar, pickle mix and salt solution for 5 minutes. Cool slightly and pour over cucumbers. Seal at once. Process for 10 minutes in a water bath canner. Store in cool, dark location.
Family Security through Frugal Living from Canning Process
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