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//-->AgricultureInformationBulletinNo. 539Complete GuideTo HomeCanning(NOTE: This electronic version of the USDA Complete Guide to Home Canning wascreated by Utah State University Extension. It was reviewed by Charlotte Brennand,Extension Food and Nutrition Specialist at Utah State University. Salsa recipesdeveloped at Washington State University have been added to the canning guide as asupplement, with permission granted by Washington State University.)ACKNOWLEDGMENTSThe creation of an Extension Service Center for Excellence at the Penn State Uni-versity has made it possible to conduct the research necessary to revise four previouslypublished bulletins for canning foods in the home. The Center is the cooperative effortof the Extension Service, Cooperative State Research Service, and the Penn StateUniversity with Gerald D. Kuhn, PhD, of the Penn State University as Director.The Extension Service wishes to credit the primary development of this guide to GeraldD. Kuhn, Elizabeth L. Andress (currently with the University of Georgia), and Thomas S.Dimick. Extension staff who assisted in preparing this guide include Milton P. Baldauf,Catherine E. Adams, Nancy T. Sowers, and Vincent G. Hughes. Extension staff whoassisted in this revision include Kenneth N. Hall (University of Connecticut) andThomas W. Poore. Research for the smoked fish recommendation was conducted byCarolyn Raab and Ken Hilderbrand (Oregon State University) with partial funding fromthe OSU Extension Sea Grant Program. All have contributed significant ideas and timein making this guide a truly up-to-date research-based publication.Complete Guide to Home CanningAgriculture Information Bulletin No. 539Reprinted with revisions September 1994Caution:To prevent the risk of botulism, low-acid and tomato foods not canned according to therecommendations in this publication or according to other USDA-endorsed recommendationsshould be boiled even if you detect no signs of spoilage. At altitudes below 1,000 ft, boil foods for10 minutes. Add an additional minute of boiling time for each additional 1,000 ft elevation.Reference to commercial products and services is made with the understanding that nodiscrimination is intended and no endorsement by the U.S. Department of Agriculture is implied.Clear Jel® is mentioned because it is the only suitable product that is presently available to thegeneral public through distributors of specialty products.PrefaceHome canning has changed greatly in the 170 years since it was introduced as a way topreserve food. Scientists have found ways to produce safer, higher quality products. The firstpart of this publication explains the scientific principles on which canning techniques are based,discusses canning equipment, and describes the proper use of jars and lids. It describes basiccanning ingredients and procedures and how to use them to achieve safe, high-quality cannedproducts. Finally, it helps you decide whether or not and how much to can.The second part of this publication is a series of canning guides for specific foods. These guidesoffer detailed directions for making sugar syrups; and for canning fruits and fruit products,tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles andrelishes. Handy guidelines for choosing the right quantities and quality of raw foods accompanyeach set of directions for fruits, tomatoes, and vegetables. Most recipes are designed to yield afull canner load of pints or quarts. Finally, processing adjustments for altitudes above sea levelare given for each food.This publication contains many new research-based recommendations for canning safer andbetter quality food at home. It is an invaluable resource book for persons who are canning foodfor the first time. Experienced canners will find updated information to help them improve theircanning practices.(This publication supersedes four USDA Home and Garden Bulletins: Number 8—"HomeCanning of Fruits and Vegetables"; Number 56—"How to Make Jellies, Jams, and Preserves atHome"; Number 92—"Making Pickles and Relishes at Home"; and Number 106—"Home Canningof Meat and Poultry.")iFor Safety's SakePressure canning is the only recommended method for canning meat, poultry, seafood, andvegetables. The bacteriumClostridium botulinumis destroyed in low-acid foods when they areprocessed at the correct time and pressure in pressure canners. Using boiling water canners forthese foods poses a real risk of botulism poisoning.IfClostridium botulinumbacteria survive and grow inside a sealed jar of food, they can produce apoisonous toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutesat altitudes below 1,000 ft destroys this poison when it is present. For altitudes at and above1,000 ft, add 1 additional minute per 1,000 ft additional elevation.Caution:To prevent the risk ofbotulism, low-acid and tomato foods not canned according to the recommendations in thispublication or according to other USDA-endorsed recommendations should be boiled as above,even if you detect no signs of spoilage. All low-acid foods canned according to the approvedrecommendations may be eaten without boiling them when you are sure of all the following:Food was processed in a pressure canner.Gauge of the pressure canner was accurate.Up-to-date researched process times and pressures were used for the size of jar, style ofpack, and kind of food being canned.The process time and pressure recommended for sterilizing the food at your altitude wasfollowed.Jar lid is firmly sealed and concave.Nothing has leaked from jar.No liquid spurts out when jar is opened.No unnatural or "off" odors can be detected.Do Your Canned Foods Pass This Test?Overall appearanceGood proportion of solid to liquidFull pack with proper headspaceLiquid just covering solidFree of air bubblesFree of imperfections—stems, cores, seedsGood sealsPractical pack that is done quickly and easilyFruit and vegetablesPieces uniform in size and shapeCharacteristic, uniform colorShape retained-not broken or mushyProper maturityLiquid or syrupClear and free from sedimentiiDetermining Your Altitude Above Sea LevelIt is important to know your approximate elevation or altitude above sea level in order todetermine a safe processing time for canned foods. Since the boiling temperature of liquid islower at higher elevations, it is critical that additional time be given for the safe processing offoods at altitudes above sea level.It is not practical to include a list of altitudes in this guide, since there is wide variation within aState and even a county. For example, the State of Kansas has areas with altitudes varyingbetween 75 ft to 4,039 ft above sea level. Kansas is not generally thought to have high altitudes,but there are many areas of the State where adjustments for altitude must be considered.Colorado, on the other hand, has people living in areas between 3,000 and 10,000 ft above sealevel. They tend to be more conscious of the need to make altitude adjustments in the variousprocessing schedules. To list altitudes for specific counties may actually be misleading, due tothe differences in geographic terrain within a county.If you are unsure about the altitude where you will be canning foods, consult your countyExtension agent. An alternative source of information would be your local district conservationistwith the Soil Conservation Service.Table of ContentsSectionPagePreface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . IFor Safety's Sake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiDo Your Canned Foods Pass This Test? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiDetermining Your Altitude Above Sea Level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiiGuide 1, Principles of Home CanningWhy can foods? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .How canning preserves foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ensuring safe canned foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ensuring high-quality canned foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Jars and lids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Recommended canners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Selecting the correct processing time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cooling jars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Testing jar seals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Reprocessing unsealed jars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Storing canned food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Identifying and handling spoiled canned food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing pickled and fermented foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing butters, jams, jellies, and marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Canned foods for special diets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Canning fruit-based baby foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .How much should you can? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Glossary of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iii1-11-11-21-61-81-111-161-181-191-191-191-201-211-221-241-251-251-27Guide 2, Selecting, Preparing, and Canning Fruit and Fruit ProductsGeneral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing and using syrups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apple butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apple juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apples—sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spiced apple rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spiced crab apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apricots—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Berries—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Berry syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cherries—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit purees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapefruit and orange sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grape juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapes—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mixed fruit cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Nectarines—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peaches—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pears—halved . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pie fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Plums—halved or whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rhubarb—stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Zucchini-pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Process times for some acid foods in a dial-gauge pressure canner . . . . . . . . . . . . . . . . . .Process times for some acid foods in a weighted-gauge pressure canner . . . . . . . . . . . . . .Guide 3, Selecting, Preparing, and Canning Tomatoes and Tomato ProductsGeneral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato and vegetable juice blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—crushed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Standard tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed in water) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed in tomato juice) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed raw without added liquid) . . . . . . . . . . . . . . . . . . . . . .Tomatoes with okra or zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spaghetti sauce without meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spaghetti sauce with meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mexican tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Country western ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Blender ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chile salsa (hot tomato-pepper sauce) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-12-12-22-22-32-42-42-52-52-62-72-72-82-92-92-102-102-112-122-122-132-142-202-202-212-212-232-243-13-13-23-33-53-63-73-83-93-103-123-133-143-153-153-16iv [ Pobierz całość w formacie PDF ]
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//-->AgricultureInformationBulletinNo. 539Complete GuideTo HomeCanning(NOTE: This electronic version of the USDA Complete Guide to Home Canning wascreated by Utah State University Extension. It was reviewed by Charlotte Brennand,Extension Food and Nutrition Specialist at Utah State University. Salsa recipesdeveloped at Washington State University have been added to the canning guide as asupplement, with permission granted by Washington State University.)ACKNOWLEDGMENTSThe creation of an Extension Service Center for Excellence at the Penn State Uni-versity has made it possible to conduct the research necessary to revise four previouslypublished bulletins for canning foods in the home. The Center is the cooperative effortof the Extension Service, Cooperative State Research Service, and the Penn StateUniversity with Gerald D. Kuhn, PhD, of the Penn State University as Director.The Extension Service wishes to credit the primary development of this guide to GeraldD. Kuhn, Elizabeth L. Andress (currently with the University of Georgia), and Thomas S.Dimick. Extension staff who assisted in preparing this guide include Milton P. Baldauf,Catherine E. Adams, Nancy T. Sowers, and Vincent G. Hughes. Extension staff whoassisted in this revision include Kenneth N. Hall (University of Connecticut) andThomas W. Poore. Research for the smoked fish recommendation was conducted byCarolyn Raab and Ken Hilderbrand (Oregon State University) with partial funding fromthe OSU Extension Sea Grant Program. All have contributed significant ideas and timein making this guide a truly up-to-date research-based publication.Complete Guide to Home CanningAgriculture Information Bulletin No. 539Reprinted with revisions September 1994Caution:To prevent the risk of botulism, low-acid and tomato foods not canned according to therecommendations in this publication or according to other USDA-endorsed recommendationsshould be boiled even if you detect no signs of spoilage. At altitudes below 1,000 ft, boil foods for10 minutes. Add an additional minute of boiling time for each additional 1,000 ft elevation.Reference to commercial products and services is made with the understanding that nodiscrimination is intended and no endorsement by the U.S. Department of Agriculture is implied.Clear Jel® is mentioned because it is the only suitable product that is presently available to thegeneral public through distributors of specialty products.PrefaceHome canning has changed greatly in the 170 years since it was introduced as a way topreserve food. Scientists have found ways to produce safer, higher quality products. The firstpart of this publication explains the scientific principles on which canning techniques are based,discusses canning equipment, and describes the proper use of jars and lids. It describes basiccanning ingredients and procedures and how to use them to achieve safe, high-quality cannedproducts. Finally, it helps you decide whether or not and how much to can.The second part of this publication is a series of canning guides for specific foods. These guidesoffer detailed directions for making sugar syrups; and for canning fruits and fruit products,tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles andrelishes. Handy guidelines for choosing the right quantities and quality of raw foods accompanyeach set of directions for fruits, tomatoes, and vegetables. Most recipes are designed to yield afull canner load of pints or quarts. Finally, processing adjustments for altitudes above sea levelare given for each food.This publication contains many new research-based recommendations for canning safer andbetter quality food at home. It is an invaluable resource book for persons who are canning foodfor the first time. Experienced canners will find updated information to help them improve theircanning practices.(This publication supersedes four USDA Home and Garden Bulletins: Number 8—"HomeCanning of Fruits and Vegetables"; Number 56—"How to Make Jellies, Jams, and Preserves atHome"; Number 92—"Making Pickles and Relishes at Home"; and Number 106—"Home Canningof Meat and Poultry.")iFor Safety's SakePressure canning is the only recommended method for canning meat, poultry, seafood, andvegetables. The bacteriumClostridium botulinumis destroyed in low-acid foods when they areprocessed at the correct time and pressure in pressure canners. Using boiling water canners forthese foods poses a real risk of botulism poisoning.IfClostridium botulinumbacteria survive and grow inside a sealed jar of food, they can produce apoisonous toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutesat altitudes below 1,000 ft destroys this poison when it is present. For altitudes at and above1,000 ft, add 1 additional minute per 1,000 ft additional elevation.Caution:To prevent the risk ofbotulism, low-acid and tomato foods not canned according to the recommendations in thispublication or according to other USDA-endorsed recommendations should be boiled as above,even if you detect no signs of spoilage. All low-acid foods canned according to the approvedrecommendations may be eaten without boiling them when you are sure of all the following:Food was processed in a pressure canner.Gauge of the pressure canner was accurate.Up-to-date researched process times and pressures were used for the size of jar, style ofpack, and kind of food being canned.The process time and pressure recommended for sterilizing the food at your altitude wasfollowed.Jar lid is firmly sealed and concave.Nothing has leaked from jar.No liquid spurts out when jar is opened.No unnatural or "off" odors can be detected.Do Your Canned Foods Pass This Test?Overall appearanceGood proportion of solid to liquidFull pack with proper headspaceLiquid just covering solidFree of air bubblesFree of imperfections—stems, cores, seedsGood sealsPractical pack that is done quickly and easilyFruit and vegetablesPieces uniform in size and shapeCharacteristic, uniform colorShape retained-not broken or mushyProper maturityLiquid or syrupClear and free from sedimentiiDetermining Your Altitude Above Sea LevelIt is important to know your approximate elevation or altitude above sea level in order todetermine a safe processing time for canned foods. Since the boiling temperature of liquid islower at higher elevations, it is critical that additional time be given for the safe processing offoods at altitudes above sea level.It is not practical to include a list of altitudes in this guide, since there is wide variation within aState and even a county. For example, the State of Kansas has areas with altitudes varyingbetween 75 ft to 4,039 ft above sea level. Kansas is not generally thought to have high altitudes,but there are many areas of the State where adjustments for altitude must be considered.Colorado, on the other hand, has people living in areas between 3,000 and 10,000 ft above sealevel. They tend to be more conscious of the need to make altitude adjustments in the variousprocessing schedules. To list altitudes for specific counties may actually be misleading, due tothe differences in geographic terrain within a county.If you are unsure about the altitude where you will be canning foods, consult your countyExtension agent. An alternative source of information would be your local district conservationistwith the Soil Conservation Service.Table of ContentsSectionPagePreface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . IFor Safety's Sake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiDo Your Canned Foods Pass This Test? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiDetermining Your Altitude Above Sea Level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iiiGuide 1, Principles of Home CanningWhy can foods? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .How canning preserves foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ensuring safe canned foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ensuring high-quality canned foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Jars and lids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Recommended canners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Selecting the correct processing time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cooling jars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Testing jar seals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Reprocessing unsealed jars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Storing canned food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Identifying and handling spoiled canned food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing pickled and fermented foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing butters, jams, jellies, and marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Canned foods for special diets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Canning fruit-based baby foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .How much should you can? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Glossary of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iii1-11-11-21-61-81-111-161-181-191-191-191-201-211-221-241-251-251-27Guide 2, Selecting, Preparing, and Canning Fruit and Fruit ProductsGeneral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preparing and using syrups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apple butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apple juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apples—sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spiced apple rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spiced crab apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Apricots—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Berries—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Berry syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Cherries—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit purees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapefruit and orange sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grape juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Grapes—whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mixed fruit cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Nectarines—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Peaches—halved or sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pears—halved . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pie fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Plums—halved or whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rhubarb—stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Zucchini-pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Process times for some acid foods in a dial-gauge pressure canner . . . . . . . . . . . . . . . . . .Process times for some acid foods in a weighted-gauge pressure canner . . . . . . . . . . . . . .Guide 3, Selecting, Preparing, and Canning Tomatoes and Tomato ProductsGeneral . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato and vegetable juice blend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—crushed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Standard tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed in water) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed in tomato juice) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomatoes—whole or halved (packed raw without added liquid) . . . . . . . . . . . . . . . . . . . . . .Tomatoes with okra or zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spaghetti sauce without meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spaghetti sauce with meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mexican tomato sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tomato ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Country western ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Blender ketchup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chile salsa (hot tomato-pepper sauce) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-12-12-22-22-32-42-42-52-52-62-72-72-82-92-92-102-102-112-122-122-132-142-202-202-212-212-232-243-13-13-23-33-53-63-73-83-93-103-123-133-143-153-153-16iv [ Pobierz całość w formacie PDF ]