Recipes

PICKLED CAULIFLOWER

Yield: about 5 pints

3 quarts cauliflowerets (about 2 large heads)
2 Tablespoon mustard seed
1 1/2 cups peeled pearl onions
1 Tablespoon celery seed
1/4 cup canning salt
1 teaspoon turmeric
2 cups sugar
1 quart vinegar
1 hot red pepper (optional)

Combine cauliflowerets, onions and salt. Cover with ice; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Combine sugar, mustard seed, celery seed, turmeric and vinegar in a large saucepan. Cut two small slits in hot red pepper. Add pepper to vinegar, if desired. Bring to a boil. Add cauliflowerets and onions; return to a boil. Reduce heat and simmer 5 minutes. Discart hot red pepper. Pack hot vegetables and liquid into hot jars, leaving 1/4 inch headspace. Remvoe air bubbles. Adjust lids. Process 10 minutes in a boiling water canner.

HOT PEPPERS

Yield: about 5 pints

1 1/2 pounds banana peppers                           6 cups vinegar
1 pound jalapeno peppers
2 cups water
1/4 pound serrano peppers
3 cloves garlic, crushed

Leave peppers whole or cut into 1 inch pieces. Mix peppers together. Combine vinegar, water and garlic in a large saucepan. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands for being burned.

DILLY BEANS

Yield: about 4 pints or 2 quarts

2 pounds green beans
1 teaspoon cayenne pepper, divided
1/4 cup canning salt
4 cloves garlic
2 1/2 cups vinegar
4 heads dill
2 1/2 cups water

Trim ends off green beans. Combine salt, vinegar and water in large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add 1/2 teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids. Process pints and quarts 10 minutes in boiling water canner.

SAUERKRAUT

Yield: About 9 quarts

25 lbs. cabbage
3/4 cup canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. shred cabbage and start kraut between 24 and 48 hours after harvest.

Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices for cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1 1/2 tablespoons of salt per quart of water). Add plate and weights; cover container with a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting. At temperatures between 70 degrees and 75 degrees F., kraut will be fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 degrees F, kraut may not ferment. Above 75 degrees F, kraut may become soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weights, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Hot Pack--Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove form heat and fill jars rather firmly with kraut and juices, leaving 1/2 inch headspace. Adjust lids. Process pints 10 minutes and quarts 15 minutes in boiling water canner.

Raw Pack--Fill jars firmly with kraut and cover with juices, leaving 1/2 inch headspace. Adjust lids. Process pints 20 minutes and quarts 25 minutes in the boiling water canner.

HOT PICKLE MIX

Yield: about 7 pints

1 1/2 quarts 1/2 inch sliced pickling cucumbers
3 cups cauliflowerets (about 1 small head)
1 1/2 quarts 1/2 inch sliced long red or green peppers
1 cup peeled pearl onions
2 medium sweet green peppers, seeded and cut into strips
1 1/2 cups canning salt
2 medium sweet red peppers, seeded and cut into strips
4 quarts plus 2 cups water, divided
1 1/2 cups sliced carrots (about 3 medium)
1/4 cup sugar
3 or 4 jalapeno peppers or dried red pepper pods
2 Tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar

Combine cucumbers, green and red peppers, carrots, cauliflowerets and onions. Dissolve salt in 4 quarts water. Pour salt water over vegetables; let stand 1 hour. Cut hot peppers in half; set aside. Combine remaining ingredients in a large saucepan; simmer 15 minutes. Discard garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables, except jalapeno, into hot jars, leaving 1/4 inch headspace. Add one pieve of jalapeno or red pepper pod to each jar. Ladle hot liquid over mixture, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water canner.

HAMBURGER DILLS

Yield: about 7 pints

4 pounds 4 inch cucumbers                                  14 heads fresh dill
6 Tablespoons canning salt                                  3 1/2 teaspoons mustard seed
4 1/2 cups water                                              14 peppercorns
4 cups vinegar

Wash cucumbers; drain. Cut cucumbers into 1/4 inch crosswise or lengthwise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepan; bring to a boil. Pack cucumbers into hot jars, leaving 1/4 inch headspace. Add 2 heads of dill, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids. Process 15 minutes in a boiling water canner.

CUCUMBER RELISH

Yield: about 6 pints
2 quarts chopped cucumbers (about 8 medium)
1/2 cup salt
2 cups chopped sweet green peppers (about 4 small)
4 quarts cold water, divided.
2 cups chopped sweet red peppers (about 4 small)             1 1/2 cups brown sugar
1 cup chopped onion (about 1 medium)
1 quart vinegar
1 Tablespoon turmeric
2 sticks cinnamon
1 Tablespoon mustard seed
2 teaspoons whole allspice
2 teaspoons whole cloves

Combine vegetables in a large bowl; sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours. Drain; vover vegetables with 2 quarts cold water and let stand 1 hour. Drain thoroughly. Combine sugar and vinegar in a large saucepan. Tie spices in a spice bag; add to sugar mixture. Bring to a boil; pour over vegetables. Cover; let stand 12 to 18 hours. Bring vegetables to a boil; reduce heat and simmer until hot throughout. Pack hot relish into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids. Process 10 minutes in boiling water canner.

SWEET PICKLES

Select 9 1/2 pounds of 3- to 4- inch cucumbers (about 150). Wash and cover cucumbers with hot salt brine made from 1 cup granulated pickling salt to each 2 quarts water. Cool; cover with large plate of lid with weight atop to keep cucumbers in brine. Let stand for 7 days.

Drain; cover with hot water; let stand 24 hours. Drain; again cover with hot water; let stand 24 hours. drain; split cucumbers. Combine 12 cups sugar, 8 cups cider vinegar, 1 1/2 teaspoons celery seed, 8 sticks stick cinnamon, and 1 cup prepared horseradish. Bring to boil; pour over cucumbers. Drain syrup from cucumbers each morning for 4 days; reheat and pour over cucumbers. Let cucumbers cool in syrup before covering.

the last morning, remove cinnamon and bring cucumbers and syrup to boil. Pack cucumbers and syrup into hot jars to within 1/2 inch of jar top. Adjust lids. Process in boiling water bath for 5 minutes (start counting time after water returns to boiling). Makes about 6 pints.

KOSHER DILL PICKLES

Wash 25 4 inch cucumbers. Pack in hot quart jars. To each quart add: 1 clove garlic, 2 heads fresh dill, and 1 hot red pepper. Combine 1 cup granulated pickling salt, 3 quarts water, and 1 quart cider vinegar; bring to boil.

Fill jars to within 1/2 inch of top with boiling mixture. Adjust lids. Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water). Makes about 5 quarts.

DILL PICKLES

Scrub 3- or 4- inch cucumbers with brush. Pack loosely in hot quart jars. To each quart add: 3 or 4 heads fresh dill and 1 teaspoon mustard seed. Make brine by combining 1 cup vinegar, 2 cups water, and 1 tablespoon granulated pickling salt for each quart; bring to boil. fill hot jars to within 1/2 inch of top with brine. Adjust lids. Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water).

TOMATO JUICE

An average of 23 pounds of tomatoes is needed per canner load of 7 quarts, or an average of 14 pounds per load of pints. A bushel yields 15 to 18 pounds per canner load of 9 pints. A bushel yields 15 to 18 quarts of juice.

Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. sinner 5 minutes before juicing.

Press heated tomatoes through a sieve of food mill to remove skins and seeds. Heat juice again to boiling. Acidify (see acidification instructions in the canning section). If desired, add 1 teaspoon of salt per quart to the jars. Fill jar with hot tomato juice, leaving 1/2 inch headspace. Adjust lids and process jars (see canning).

TOMATO VEGETABLE JUICE

Yield: about 14 pints or 7 quarts

22 pounds tomatoes
1/2 cup chopped onion
3/4 cup diced carrots
1/4 cup chopped parsley
3/4 cup chopped celery
1 tablespoon salt (optional)
3/4 cup chopped green pepper
Bottled lemon juice

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seeds. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees F. Do not boil. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

TOMATO KETSUP

In small saucepan, combine 1 1/2 teaspoons whole cloves, 1 1/2 inches broken stick cinnamon, 1 teaspoon celery seed, and 1 cup white vinegar. Cover; bring to boil. Remove form heat; let stand.

Wash, core, and quarter 8 pounds (25 medium) tomatoes into large kettle. Add 1 medium onion, chopped, and 1/4 teaspoon cayenne. Bring to boil; cook 15 minutes, stirring occasionally. Put tomatoes through food mill or a coarse sieve.

Add 1 cup sugar to tomato juice. bring to boil; then simmer briskly 1 1/2 to 2 hours or till mixture is reduced by half (measure depth with ruler at start and end).

Strain spiced vinegar mixture ito tomato mixture; discard spices. Add 4 teaspoons salt. Simmer about 30 minutes or till of desired consistency. stir often.

Fill hot pint jars to within 1/2 inch of top; adjust lids. Process in boiling water bath 5 minutes (count time after water returns to boil). Makes 2 pints.

TOMATO SAUCE

Yield: about 14 pints or 7 quarts
45 pounds tomatoes
Bottled lemon juice

Wash tomatoes; drain. remove core and blossom ends. Cut into quarters; simmer 20 minutes in a large saucepot, stirring occasionally. Puree tomatoes in a food processor of food mill. Strain puree to remove seeds and peels. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

CHILE SALSA

Yields 6 to 8 pints
5 pounds tomatoes
1 cup vinegar (5 percent)
2 pounds chile peppers
3 teaspoons salt
1 pound onions
1/2 teaspoon pepper

Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. Peel chile peppers by placing them in a 400 degree F oven for 6 - 8 minutes until skins blister. Allow peppers to cool, then place in pan and cover with damp cloth. This will make peeling easier. After several minutes, peel each pepper. Slice, discard seeds, and chop.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, then simmer 10 minutes. Fill jars, leaving 1/2 inch headspace. Adjust lids and process pints 15 minutes in boiling water canner.

SPAGHETTI SAUCE   (Without Meat)

Yields 9 pints.
30 pounds tomatoes
2 Tablespoons oregano
1 cup chopped onions
4 Tablespoons minced parsley
5 cloves garlic, minced
2 teaspoons black pepper
1 cup chopped celery or green pepper
1/4 cup brown sugar
1 pound fresh mushrooms, sliced (optional)
1/4 cup vegetable oil
4 1/2 teaspoons salt

Do not increase the proportion of onions, celery, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes.

Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. If desired, saute onions, garlic, celery, pepper, and mushrooms in vegetable oil until tender.

Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time, the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1 inch headspace. Adjust lids and process jars as described in table below.

Recommended process times for pressure canner

BREAD AND BUTTER

4 quarts sliced unpared medium cucumbers
5 cups sugar
6 medium white onions, sliced (6 cups)
3 cups cider vinegar
2 green peppers, sliced (1 2/3 cups)
1 1/2 teaspoons turmeric
3 cloves garlic
1 1/2 teaspoons celery seed
1/3 cup granulated pickling salt
2 tablespoons mustard seed

Combine cucumber, onion, green pepper, and whole garlic cloves. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boil.

Fill hot jars to 1/2 inch from top; adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boiling). Makes 8 pints.

Product	Style of Pack	Jar size	Process time	Canner gauge pressure (psi) at different altitudes	Canner gauge pressure (psi) at different altitudes	Canner gauge pressure (psi) at different altitudes
				Dial gauge 0 - 2,000 ft.	Weighted gauge 0 - 1,000 ft.	Weighed gauge 1,000+ ft.
Spaghetti sauce without meat	Hot	Pints	20 at	11	10	15
		Quarts	25 at	11	10	15