Preparation and Use of Mason Jars •Usejars

thataremanufacturedforcanningfoodsathomeasthesejarshaveslightlyheavierglassandhigherheatresistance.

• Inspectjars,tomakesuretheyarefreeofcracksandchips.

•Washjars,screwbandsandlidsinhotsoapywaterandrinse.

• Placecleanmasonjarsonrackinaboilingwatercanner,coverjarswithwaterandheattoasimmer(180°/82°).Keephotuntiluse.

• JarsDONOTNEEDtobesterilizedifprocessingformorethan10minutes.

•DONOTheatjarsinoven.

Snap Lids •Usesnaplidsonly once •Washlidsbeforeusing•Heatsnaplidsinhotwater,butDONOTBOIL• Placehotlidsonhotfilledjars•Keepjarsand

lidsinhotwateruntilreadytouse

The Basics of Home CanningScrew Bands •Noneedtoheat,justwashandrinse,becausethey

donotcomeincontactwithfood• Screwbandsmaybere-used•Discardanyrustyordentedbands

Filling Jars • Fillhotjarswithhotfood.•Allowproperheadspace:

opicklesandfruitallow½inchfromtopofjarojamsandjelliesallow¼inchfromtopofjar

•Cleanjarrimswithcleandampcloth.•Centrehotsnaplidsonjaropeningandscrewon

screwbandsevenlyandfirmlyuntilfingertiptight.DONOTovertighten.

• Fillandclosejarsone-at-a-timeplacingeachincanneruntilcannerisfull.

•HEATPROCESSALLFILLEDJARS,especiallydilledpickles.

Heat Processing •Whenalljars

arefilledorcannerisfull,ensurewatercoversjarsbyatleastoneinch.Ifnecessaryaddboilingwater.Placelidoncannerandturnheattohigh.Tip:Ifcannerisnotfull,fillextrajarswithwatertokeepthethefilledjarsfromfallingover.

•Whenwaterhascometoafullrollingboil,begincounting“heatprocessing”time.

•Altitudeadjustment-Altitudeshigherthan1,000ftincreasesterilizationandprocessingtime(Thompsonisbetween673and704feet).

Feet/eLevation increaSe ProceSSing tiMe

1,001 – 3,000 Five minutes

3,001 – 6,000 10 minutes

after Processing •Removejarswithouttilting.DONOTINVERT/TURN

OVERJARS.• Letjarsstandupright,withoutmovingfor24hours

inadraft-freeplace.•DONOTre-tightenscrewbands.•After24hourstestseal.

Good Vacuum Seal Seal Failure Sunk In Bubbledout

•Removeanddryscrewbands.Wipejars.Storescrewbandsseparatelyonreplacelooselyonjars.

• Place,ifany,unsealedjarsinfridgeanduseimmediatelywithinoneweek.

• Labelandstoresealedjarsincool,darkplace.•Usewithinoneyearforbestquality.

Making Pickles Pickling Pointers: •Useonlytopqualityingredients•Measureingredientsaccurately• PaycloseattentiontotemperaturecontrolVinegar:• Actsasapreservativeandgivespicklestheirtartness•Useonlyvinegarfromthestorewithaminimum

fivepercentacidity

Salt:•Anotheressentialpreservative•Useonlypicklingsalt–theiodineintablesalt

causescloudinessEquipment:•Useonlynonreactive(notmetal)utensilsand

cookware

general Directions: •Washallproducethoroughly,removingalldirtand

sand•Keepcleanjarsandlidshotuntilreadytouse• Packpicklesintohotjarstowithin¾inchortwocm

oftoprim•Addhot

picklingliquidtocoverpicklestowithin½inchoronecmoftoprim

• Removeairbubbleswithaspatula

•Wipejarrimtoremoveanystickiness•Centrelidsonjars•Applyscrewbandssecurely–fingertiptight

• Placejarsincanner•Coverwithjarswithwater,ensuringwaterisoverthe

topofthejarsbyoneinch•Covercanner• Bringwatertoaboilforthetimeindicatedin

individualrecipe• Removejars,cooluprightfor24hours•Checkjarseals• Labelandstoreinacool,dryplace

Beet Pickles 1. PreparetheBeets:

Boilbeetswithskinonand¼inchtopstopreventbleedingofcolor.Boilbeetsuntiltender(10minutesifsmalland15minutesiflarger).Dipintocoldwater,skin,cutintopiecesiflarge.

2. Makeupthefollowingsyrup:2cupswhitesugar2cupswater2cupsvinegar1teaspooncinnamon1teaspooncloves1teaspoonallspice

Boilsyrupfiveminutes.Addbeetsandsimmerfifteenminutes.Packintohotsterilizedjarsandseal.Processjarsinhotwaterfortenminutes.

Youcanreplacecinnamon,clovesandallspicebyusingthreetablespoonswholepicklingspicetiedincheesecloth.Boilsyrupwithspicebagforfiveminutesandthenremovespicebag.

Dilled carrots (Yield:7pints(500ML)Jars)4¼lbscarrots 8headsfreshdill¼cuppicklingsalt (or8tsp.dillseed)2cupsvinegar 8clovesgarlic

6cupscoldwater

Forbestresults,usesmalltendercarrots.Ifusingmaturecarrots,peelandcutintothree-inchfingers.

Inlargesaucepan,combinepicklingsalt,vinegar,andwater.Bringtoaboil.Boilfiveminutes.

Placeoneheaddillandoneclovegarlicintohotsterilizedjars.Packcarrotstowithin¾inchoftopedgeofjar.

Pourbrineovercarrotstowithin½inchoftopedgeofjar(allowsabitofheadspace).Wipejarrim.Placelidonjarsandapplyscrewbandfingertiptight.

Placejarinboiling-watercanner.Repeatforremainingjars.Covercanner.Returntoboil.

Process20minutesforpint(500ml)jars.Removejars.Cool24hourswithoutmoving.Labelandstoreincooldarkplace.

tomato Sauce 15lbs.tomatoes6redpeppers1bunchcelery6greenpeppers6largeonions6hotpeppers(optional,ifyoulikespicyhot)1bunchofparsley4clovesofgarlic,choppedfinely3bayleaves

Wash,trimoffstemends,andcutfullyripetomatoesintoquarters.Cookslowlyinlargekettlepotuntilverysoft.Strainmixturethroughsievegettingasmuchtomatopulpaspossible.Discardskinsandseedsremaining.

Choponions,celery,parsley,peppersandgarlic.Addtostrainedtomatoes.Addbayleavesandsimmersteadilyfortwohours.

Inamixingbowl,combinethefollowingingredients:¾cupflour½cupsugar5Tbsp.picklingsalt½tspcayennepepper2cansTomatoPaste(13oz.)½cuplemonjuiceor2Tbsp.citricacid

Pourthismixtureintotomatosauceandstirwell.Heattoboilingandsimmerfor10minutes.Pourintosterilized

warmjarsandseal.Processinboilingwatercannerfor10minutes.Removejars.Cool24hours.Labelandstoreincooldarkplace.

Thismixturecanalsobecooledandputintocontainersandfrozen.

Usewithmeatballs,hamburger,spaghetti,andchiliorasabaseforsweetandsoursauceandsoup.

Light Strawberry Jam

4 cupscrushedstrawberries(about8cupswhole)

1 cupunsweetenedfruitjuice(appleorcranberry)

1 packageBernardinNoSugarPectin

1½cupsSplendaNoCalorieSweetener

5 jars(1cupor250mljars)

• Crushfruit.Measurecrushedfruitintoalarge,deepstainlesssteelsaucepanoropenkettle

• Addfruitjuice

• Stirinpectinuntildissolved

• Heatjammixturetoaboil,stirringconstantly

• RemovesaucepanfromheatandaddSplendasweetener

• Heatjammixturetoaboil,stirringconstantly,andboilforthreeminutes

• Removefromheat

• Skimfoamoftopofjammixture.(Foamcancausebacteriagrowthontopofjam)

• Ladlejamintosterilizedjarstowithina¼inchoftopofjar

• Wipejarrim

• Placejarsincannerandprocessjarsfor10minutes

• Removejarswithouttilting.Cooluprightwithoutmovingfor24hours

• Storeinacooldarkspace

raspberry Jam2 Lor8cupsofcrushedraspberries1 Lor4cupssugar

Ifdesired,toremovesomeoftheseeds,crushberries,onelayeratatime.Sievehalfofthepulptoremovesomeoftheseeds.

Cookraspberriesuncovered10minutes.Addsugar,stirringtodissolve.Bringtoboil,stirringfrequently.Boiltojamstage(about12min).Whenjamstageisreachedremovefromheat.Stirandskimfivemin.Pourintohotsterilizedjars.Coolandseal.Makesabouteightcups.

TouseliquidCerto,followdirectionsonpackageinsert.

enjoy!