834 canning fruits vegetables pickles jellies

7/28/2019 834 Canning Fruits Vegetables Pickles Jellies

1/50

Canning Foods

PB724

Fruits Vegetables Pickles Jellies

$5


2/50

Canning Foods

Fruis

VegeablesPickles

Jellies

Reba K. Hendren, Professor EmeritusRevised by Janie Burney, Associate Professor

Family and Consumer ScienceWilliam C. Morris, Professor

Food Sciences and Technology


3/50

CONTENTS

Inroducion

Canning Fruis and VegeablesC 5P C F 7A W B 8F Rp 9 F S F P C V 5Op P C 5A P C 6

V Rp 8 C V 2S V 2Q Aw 25

Pickles and RelishesI 26yp P R 26I 26Eqp 27P S P 27P R Rp 28

S P R 6P W C T 7

Jams, Jellies and PreservesI 8I 8Eqp 8P M J, J P 9Jy Rp 9J Rp 0P Rp F Bt Rp 2S J, Jy P

C P w J, J y P M C D P 5

Index 6


4/50

4 Canning Foods

Preserving ood ; S p , w , , S p w , w y w, -qy p

F p y y w -, , y T y p , , , qp w

Y, y p p p T p w S p p P p w p

P zy w p Ezy p T zy p p I y , zy , I p, zy y y

INTRODUCTION


5/50

Canning Foods 5

C p w- , py p

C p , p w-

C p y q p

W p p w w

S w y My

Danger Zone. p z w p w p y (D p z 2 )

S w -p y

C p p w w p**

Fz p p w , y w (D 0 F w w)

R p z

*USDA Keeping Food Sae o Ea, Home & Garden Bullein, #182.

**Do no sore raw meas or more han 5 days or poulry, fsh or g round mea or morehan 2 days in he rerigeraor.

Temperature of Food*For Control of Bacteria

D F

250

20

22

65

0

25

60

0

2

0


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6 Canning Foods

Selecting EquipmentFor Canning

Jars: S j T j wM p w j I p, y, pt p j (- y) y - U j w p, y

y w Hw, p w j p J w M j

C j ; p T py p p j

Lids: S w-p (- ) T w-p w w ; p T w j y y

W w , p p W , w-p

S w-

p w j Do noatemp o ighen. O w p A j , y p ppp T j

Fw y

S py y p qf

Canners:A , p T - y py w p , p A y p w- , p

: 20 F(6 C) U p p

CANNING

C p z p p qy, p w p C y p S y

p


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Canning Foods 7


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8 Canning Foods

Waterbath Canner: W y p , y

q w y T p j p w 2 w j p A w w j p p p T

I p , p - y w C L p w p p

p p

Pressure Canner: P - f , z D py Fw y

Methods of Filling Jars

S y p -

w, y y p p j B

Hot Pack: H yp,j w j Kp p p y y j

aw Pack*: F j w w w yp, j w P w y, y

p P w , p y, yp

* "Raw pack" is the term now used inplace o cold pack.

F, p w

Selecting Fruit

F , , , p p p I , p p

Preparing Fruit for Canning.

W, p p -

pp, p p w 000 ( C)* p D p w p j A w 20-25 p w-

Yield o Canned Fruis rom Fresh

Fruits Fresh Canned

App (8 )2 -

q q

Ap (50 )2-2

8-22 q q

B (pw)

(2 q) -2 (-2 q)

2-8 q q

C (,pt)

(56 )2-2

22-2 q q

P (8 )2-

8-2 q q

P (50 )2- 20-25 q q

P (56 ) -2

22-0 q q

Sw (2 q) -

2-6 q q

(5 )2 -

5-20 q q

CANNING FRUITS

*


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Canning Foods 9

C w w w- S p p, F , w q

(w j ) yp T yp y , y, p w pp

pp yp, w :

Type of syrupAmount of

water or juice

(cups)

Amount of

sugar (cups)

Yield

(cups)

LMHy

3/42

3/45

51/

B q

Boiling Waterbath(See below)

F w p, p j ( ) w; Aw w j 2

F p, p j w

A w y w 2 p j P w

qy S p w w Aj

y W p, y wy y w p p Iy j L j y ( ) D W j p, w p S , y p

p j

W 2" p j

Sweeteners

L- yp - y y p D -yp, y y

Artificial Sweeteners: F , w Py w w

Without Sugar

S ; y

t F y y w j w p w w Pw w

Head Space

L p w p j T w p p

Processing ime or Fruis, omaoes and PicklesB W

P Dp A

0-1000 ft. 1001-3000 ft. 3001-6000 ft. Above 6000 ft.

U pp p

( p)

A 5 p p

A 0 p p

A 5 p p

A Aliudes:


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10 Canning Foods

Preparing and Canning FruitsP p ,000 I

y , p 8 Cy E w w y

Processing ime in boiling aerbah a 22 degrees F (00 degrees C) in minues

Fruit Head Space Pint QuartAPPLESP, Dp 000 ( C)* p w p DHo Pack: B pp 5 yp w (R yp p 8) Aj j P 20 20

APPLESAUCES pp y w P,q A y w p

pp M p R P Aj P 5 20

APICOTSFw p P p 0

BEIES (excep srawberries)W ; w Ho Pack: A p q P p P jaw Pack: F j w p, j w C w yp (R yp p 8)

5

5

5

20

Recipes for Fruits and TomatoesP p

p F , p

p 8 L y C w yE

*


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Canning Foods 11

Prearing and Canning Fruis (coninued)F 000 , j ( p 8)

P w 22 F (00 C)

Fruit Head Space Pint Quart

CHEIESW R p, H P: A p p q A p w p q pt Cp B P Aj P P: F j w p, j w C w yp (R yp p 8) Aj P

5

25

20

25

PEACHESW p S y

y p, p w , p Cy w D Dp p 2 p p w D pH P: H p yp (A yjy y w y) P C w yp Aj P P: F j w w C w yp(R yp p 8) Aj P

20

25

25

0

PEAS

W p C Fw p p, p 5 yp j 20 25

PLUMSW F y ptW w p, p p Ho Pack: H p yp j (Ay jy y w y) P C w q Aj Paw Pack: F j w w C w yp(R yp p 8) Aj P

20

20

25

25

HUBABW C - p A p q L w j H P C w j Aj P 5 5


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12 Canning Foods


P w 22 F (00 C)

Fruit Head Space Pint Quart

STRWBEIESS , p w W; w H (p) Ho Pack: Cy 3/4 p q L p ppy H w p P Aj P 5 5

TOMATOES CUSHED(wih no added liquid)W p w 0 60 p T p w,

p f f y p q H - q qy p, w p y p T w j C , p O , y q , y T Tyw w C T y A 2p t j p q j A p p q

j, F j y w , p Aj p w p 5 ; q 5 5 5

TOMATOES, WHOLE O HALVESC , w , y p W y R Dp w 0 60 , qy p wSp f L w A 2 p t j p q j O p y H q

jHo Pack: P w p,py w j y F j w , p Aj Paw Pack: A 2 p t j p q j O p y F j w w C w j, -p Aj P

N: p , p 22

85

85

85

85


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Canning Foods 13


P w 22 F (00 C) Fruit Head Space Pint Quart

TOMATO JUICES p D - W, wy y p W j y p y y t p j p, q p t H w Kp t w w p S

q B ; t P (I j p , py q p C, j) A 2 p t j p q j H j F j w j, -p Aj P 5 0

TOMATO SAUCEW , p C p

S, qy P C pp y - A 2p t j p q j A p p P j Aj P 5

0

FUIT JUICESW, , p Swy S A 2 p j Aj P w 0 0

GRPE JUICE

W, p A w R 0 S 2 (J w p 2 y T y p) S j A 2 p j H j F j w j Aj P w 0 0


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14 Canning Foods

ime able or Canning Fruis and omaoesP w 22 F (00 C)

Fruit & Tomatoes Type Pack Pints Quarts

App H p 20 20

App H p 5 20

ApH pRw p

2025

250

B (p w) H pRw p 55 520

CH pRw p

2025

250

PH pRw p

2025

250

P H p 20 25

PH pRw p

2020

2525

Sw H p 5 5

(w )H pRw p

8585

8585

C H p 5 5

J H p 5 0

S H p 5 0


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Canning Foods 15

Scorecard or Judging Canned Frui

Excellent Good Fair Poor

Product

Uy w-p, ppp z, , p w-p, w w, y j

Co

lor

N, , ,

p

Texture

, pp, , , y pp

Syrup

C, , , t

Container

S j, , , y


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16 Canning Foods

Selecting Vegetablesfor Canning

M w pp S

y w w p y

Oy , ppy A w w y j F p, w z y

Preparing Vegetablesfor Canning

R w , w qy p I p, p

W qy w, w L w w

Methods of Filling Jars

Hot Pack Methods: P w H , w q, U q j p A w w q

aw Pack Methods: P ,w

w w P , p y y p

Headspace

L p w p j T p w p p

W pp p p, 2 w T w p p z P t 2

; p A j j, p j L p w j w jAj p 5 F w p, p p Aw

p p 0 T w p A y w p *F , p-6 w p p 20 F (6 C) I pp 000 F w , 0-p w p

F , j7 w p I p w p, y q j F w, Aj j

CANNING

VEGETABLES

PressureCanner

P - p p p

C w f yp Cy -w p

* w , w p 0


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Canning Foods 17

S C8p 8-2

W q p,9 f f L wy D y wyA 00 F ,wy p p Uy w p- pCy wy y p t p

R j w2 I , y w p j L p j pp, y , wy A j p -, p w W w py w;

yWp w py , w ; yA j 5 y, , yp wy P j , y z j

*I w , w p 0

p y p Clostridium botulinum.

B -, w- 5 B p 20 B

T y y pD

O , py j A, p j 20 F(6 C) y y p Clostridium botulinum.T p p j

Keep in Mind theFollowing Steps When

Canning Vegetables

S , y B 2 p

W pp P -p

Guard Against Spoilage

P , p p , p W w , p

p (22 - F, 00 C 000 ), w - Lw- q p (20 F,6 C) y p Clostridium botulinum.

Clostridium botulinum p , w I y , p w p p

A - w B p Clostridiumbotulinum, y, w w

w j w- A p w,

y p y p T p- - w F p

Aliude able or VegeablesP C (20 F)

P Dp A

Weighted-Gauge Pressure Canner Weight to Use

S ,000 0-p

A ,000 5-p

Dial-Gauge Pressure Canner Pressure on Dial

S 2,000 p

2,00 ,000 2 p

,00 6,000 p

6,00 8,000 p

N: F w- , 5 p p y ,000


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18 Canning Foods

P j;5 w q

Wp j -6

P j p 7w 2 w

Aj p 8L p 0 9p,*

S w0p p p

U W p, 2

;

A z, pp wy F w, w p

Op pp , wy

j, 5P 6

T y, 7 , , y p

* F p, w p 0

A ,000 , y C w y E y w S C S w y

Yield o Canned Vegeables rom Fresh

Vegetable Fresh Canned

Ap (5 )

q q

B- L, P

(2 ) - 5

6 - 8 q q

B Sp (0 ) - 2

5 - 20 q q

B, w p (52 )2 -

7 - 20 q q

C, wp

(50 )2 -

6 - 20 q q

C - Sw,

(5 )6-6

8 - 9 q q

O (26 )

7 q q

P G, p (0 )2 - 2

2 - 5 p p

Pp 50 5 q q

Sp (8 )2 -

6 - 9 q q

Sq S (0 )2 - 2

6 - 20 q q

Sw P (55 )2 -

8 - 22 q q

(5 )

2 -

5 - 20 q

q


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Canning Foods 19

Preparing and Canning Vegetables

P p ,000 I y , p A p 8 L y C w y E y w S C S

N: F w- , 5 p p y ,000 *

Processing ime (min) ressure canner a 20 degrees F (6 degrees C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge

Vegetable Head Space Pint Quart

ASPARGUSW, W - pH P:C p w wB 2- P , j y A p p; p q

C w q Aj P P: P w p y j( ) A p p; p q C w wAj P

BEANS, F LS y , wH P: C w wB P , j y A p p; p q Cw w Aj P

P: P w j L p p; q D p w A p p; p q C w w Aj P

BEANS, SS p p W , - pH P: C w w B5 P , j y A p p; p q Cw q Aj P

P: P w y j A p p; p q Cw w Aj P

BEANS, SU y Fw p p

R p

0

0

0

0

20

20

55

0

0

50

50

25

25

65

* C w y y E y w S C S w y


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20 Canning Foods

Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)

0 ounds ressure or eighed gauge; ounds ressure or dial gauge


BEETSS z C f p, L t C w w p y (5-25) S L w C - ; qH P: P A p p; p q C w w Aj P

CAOTS

W p S H P: C w wB P A p p; p q C w qAj P P: P w y jL p A p p; p q C w w p Aj P

CON, C S

S H, w C , p U .H P: q , 2 p w B P A p j Aj P P: N

CON, W KS H, w C / p C: D pH P: q , 2 p

w B 5 P C w q, p, j p w qA p p; p q Aj P P: P w j L- p D p wA p p; p q C w w p Aj P

R p

R p

0

25

25

85

55

55

5

0

0

N

85

85


21/50

Canning Foods 21




OKRS p W L pw - p C w w 2 F j w q A p p; p q Aj P

PEAS, F BS w pH P: C p w w D P L -

p p; q D p p w A p p; p q C w w p Aj P P: P w p j L -p p; 2 q D p p w A p p; p q C w w p Aj P

PEAS, F GS w p

H P: C p w w B 2 P p y j A p p; p q C w q Aj P

POTATOES, C WW, p - p 2 p , p p ( p q w) D O C w

w B 2 ; w p 0 ; H P: P A p p; p q C w w Aj P

R p

R p

25

0

0

0

5

0

50

50

0

0


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22 Canning Foods




PUMPKIN, C ( )W P, - A w B 2 P p C: D p A p p; p qH P: C w q, - p p j Aj P

MIXED VEGETABLES SOUP MIXYield: about 7 quarts

6 p 6 p, w w 6 p 6 p p w p z

W p , w H , w C / p W Sp - p

S y, w , z C t w p A p p q j, B w p q, - p Aj p

Note: For other vegetable combinations, process thelength o time needed or vegetables requiring thelongest processing time.

SPINACH AND OTHE GEENS

S P wy, w w R H P: C w w p 5 w (O, p 2 p 0 w w) P y j A p p; p q C w wAj P

R p

R p

55

75

70

90

90

90


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Canning Foods 23

Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge


SQUASH, W(A, B, Btp, Bt, GD H)

SWEET POTATOESS z w B py (5-20 ) S p C: D p F j

w p A p p; p q C w w yp Aj P

TOMATOES (N q) (w ) y p Fw pp p P

TOMATOES, CUSHEDFw pp p

TOMATO JUICEFw pp p 2

Fw pp p pp

65

25

5

5

90

25

5

5

ReprocessingUnsealed Jars

I j, j- y I y, j; w, ppy pp ;

p w 2 p Hp j y j j z p F j w y

Storing Canned Foods

P w, R w j; w j L

j , ,, y p D j 95 F pp, , , t U -, w qy yp Dp y

, w - p A z w p j I j w y y z,wp wpp, p y w

wpp


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24 Canning Foods

Time Table for Canning Vegetables

F 000 , j ( p 6)

Processing ime (min) ressure canner a 20 F (6 C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge

Vegetable (Low-Acid) Type Pack Pint Quart

ApH pRw p

00

00

B, LH pRw p

00

5050

B, SpH pRw p

2020

2525

B H p 0 5

CH pRw p

2525

00

C, C SyH pRw p

8595

N N

C, W KH pRw p

5555

8585

O H p 25 0

P, F, ByH pRw p

00

5050

P, F, G H p 0 0

Pp, C H p 5590

M V Sp M

H pL

q p

Sp & O G H p 70 90

Sq, W H p 55 90

Sw P H p 65 90

, W HH pRw p

2525

2525

, C H p 5 5

J H p 5 5


25/50

Canning Foods 25

Scorecard or Judging Canned Vegeables

Excellent Good Fair Poor

Product

U z, pp y, , pw-p, w, y j, y

Color

N , p

Texture

, pp,

Liquid C, p, y, ,

t

Container

S j, , , y


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26 Canning Foods

Q Wy ?

A W , j p w , p- wp

Q Wy p

j?A Lq

w p y zy

Q D -p ?

A O-p y p, w f y I y , t -p

-p V p yp

Q Hw - y ?

A T p I - , ,w- p Sp y

Q Wy

q p?A L q y

p p, p y j w p -y C p p A p , wp p z y w w p

Q C w - p ?

A N Ap p p -y p Aq y p

Q I p ?

A N, Jy p T p j py p

Q W j?

A F yp P y j, U yp

Q I w q y?

A Cy q y p A, y y -p w I q y, D y

Q W , ?

A C y ,

p p p F wyy w qy w

Q I w ?

A Y, y p p

Q W p?

A I , p

p F , p I w, p j p p

Q W w t j ?

A T w y w, y pI q

y, Q W y ?

A F pp p - w

Q W y p-?

A F w p j

Q S p p?

A N, p- p

Q S w w p- p?

A Y,

QUESTIONS & ANSwERS


27/50

Canning Foods 27

P, p py,

P , p Mp p w ,p w

P p p - w

B y w w pp w, I , y y j w

V, , p- f

p y p

T p

K p P p w p p

Types of PicklesAnd Relishes

B p p w D - p D p,

yw T y pp Wppy , p p, y, , y, y p, y w -

p

Quick Process Pickles

T :P

, w w p

P w - w p p

w p p

Fruit Pickles: T p y w py, w- yp

elishes: R pp Tyy py

Chutney: A w

wp

Selection

U y -qy S

P p y y p p W- - ( ) pw w w p- S y z z

p wU

p w p I -y, w-, p D w y

Ingredients

Salt: P,

T p I - T - z -z y yT z y p

Vinegar: U w 5 6 py (50 60 )C , p, , y

D (w) w w

Spices: Sp p w p F , wy p y -

CANNING PICkLES

AND RELIShES


28/50

28 Canning Foods

Sugar: U w , p p

Water: I w , y w p p ppy B w 5 C 2 R y Swy p w w D W w y

Ingredients Found inOlder Recipes

T w p -p T p, p p-- -qy

Lime: L p, p -q-y p--

w I p , -p y D

Alum: A p p -qy p-- w I t , , -y T p y

Equipment

Utensils: F , j, pp - w y , y p U j w w p w

A w- p, w

T ,p p F - p q, pp w,, D ,pp, z C y w p

p U w p p

Jars: U jw w M S p w M j Hw, j y - y wj -

P p j w q Wp j w , p ppw Aj

Lids: U w-p ,w w w p T w y -, -p y y

Waterbath Canner: W y p , y q w y T p j p w 2 w j p A w - w j p p p T

Procedures for SafePickling

qy p, w- z p p

p

Filling Jars: F j, p p j yp

pA -p j

w p Wp

j yS p y p

Adjusting Caps (Lids): S w-p ( w w ; p) T w j y y

W w ,

p p W , w-p

S w-p w j DO NO AEMP O IGHENO w p A j , y p ppp T

j Fw -

Heat Treatment: H y p zy y f , P j p w wy q


29/50

Canning Foods 29

T US Dp A p p p w

A p-t -, wy p w t j

F p p w- , wy 5 p y C p p , w w w , -j w- A p(Clostridium botulinum) w, yp p T

w p w

Pickles and RelishRecies

P p ,000 I y , A

p 8A y US Dp A,p w - p p p

Brined Cucumbers

W y w C1/ t . L 1/4

t.F j w 2 w pC w 0p y p q wP y p - P y pU w p

w p -2 A j w w

w ( ) A p pyy w q w p p T w- p , p w y I w F p, w w p

pyy Ay yw, w- w T w y j j p p w T y, 5 0 p -, 2 p 0p P

p p t A w 6 w ,p p p 0 p R y I7 , w y y T y y p pD , p8

p y pw p pyw 60 70 F Aw p, - p wy A70 F, , w p p pF p w9 p p

y pp - w y A ,

; , pI p0 , p p p , p w w A p y Kp p p, y w y

w S w 2- p yq U p w p

Sweet Cucumber PicklesYield: about 4 pints.

( p)6 p

p p p p*

*Use 1 tablespoon cloves and 1tablespoon ginger root in place o picklingspices, i desired.

R w L pz w; y p

C , p

( y )B p, 2

R p p Aw y E y, p f q, p p

P p j B p p p, -


30/50

30 Canning Foods

p; j p w 22

F 5

Sour Cucumber Pickles

U p SwC P p

Sweet Pickle Sticks

Yield: 7 to 9 pints.

8 p - - p

1/ p p

p p (5 p)2 p y p w p2 p

T p y p W f 1/ S pSp w p Cw 2

R A D wC , , y ,

p 6-qt H

Hot Pack: A wy S y y F j w w -p Aj P w , p

q, 5 aw Pack: F j, -

p A , - p Aj p w, p 0 ; q 5

S j p p w p

Fermented Dill Pickles p p ,

2 p w pp

5 y w 2p

p (5 p) p p 8 p w

C w wW y, , y 1/ f - D wp y

P p p y 5- j F w p P y p p (G y , ) Ty , w p

C w y p

U w p

w p A j w w w* C yw Kp p p y w S y y D p, y -py w I y, , pp p p

I w w -

Ay w p w pp p- D y

T y y y p- pI j, y p w p j I , p p w T y p S ,

5 P p, w

, , q j; A pC w p j Aj j

P w 5 R j j p, p, w

*A ood quality polyethylene bag

flled with 3 quarts o water and 4tablespoons o salt also makes a desirablecovering. See step 4 on page 28.

Quick Dill PicklesYield: 7 to 9 pints.

8 p , 5

p ()2 w6 p ( q) p

8 p w (2 q) p w

( p p p)2 p p p p p p*

* 1 head o dill per pint may besubstituted or dill seed.

*Processing timesgiven in these recipes

are for altitudes of1,000 feet or less. If

you live at a higheraltitude, add timesgiven in AltitudeTable on page 8.


31/50

Canning Foods 31

W C f1/ M p

2 w p L 2 D

C p , p , 2 q w p p ( w)

H P j; j Cw w p j Aj j P w p 0; q 5

Dilled Green Beans

p , w ( q)

H ppp, ( pp p j)

W ( p pp j)

D ( p p p j)G ( p p j)5 p

5 p w p

W y; p j P , j; ppp, ,

C , w ; P q , p jAj

P w 5 ( p

w ) R j jp, p, w

Cauliower Pickles

Yield: 5 pints

q w ( )

2 p

p w ppp p p 2 q (2 y)

q w 2 p p p y p ppp p

W w; C w, ppp p; C w D w

C

B A ; 0 -p

R ppp P p j C w j pC ppp p p j Aj

P w 0 R j S j p w w ,

p p

Bread and Butter PicklesYield: 8 pints.

q , z( 6 p),

8 p , y ( p)

2 p p -2 q (2 y), ,

p p p y 2 p p (5 p)

W y, ; Sp 3/ A A y C w

; , D

C , p ; 0 A F j w yp Aj P w (22 F) 0 S p w

Pickled BeetsYield: 6 pints

q , ( 7 pw p)

p p, w2 2 p p p p w

W L 2- p C w w w

D; p Ly p , , w C , , w, p B A , 5

*Processing times givenin these recipes are for

altitudes of 1,000 feetor less. If you live at ahigher altitude, add

times given in AltitudeTable on page 8.


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32 Canning Foods

R p P p j C w q, p

Aj j P p q w 0 S j p w w , p p

Pearl Onion PicklesYield: 7 pints.

q p 2 p 2 p pp *

- p 2 q (w w

p w )7 , ppp7 y

* 3 tablespoons o mixed pickling spicesmay be substituted or the horseradishand mustard seed.

S , w w 2

D; p w p Sp w w (2 q w p ) L 2 D f w; yC , , S 5

P j, - p j, y ppp P ; j -

P p 0 w

Pickled Okra p p p

p (5 p) p p w6 p ppp6

W , p pj A ppp j H , , w C w Aj P w (22 F) 0 R j

Pickled PeachesYield: 5 quarts.

5 q p p6 p q p p p0 5 p

U , p p H, C, D R C M yp 6 p q H p p L yp 0 j : p pp, 2 p A j, w yp, j P w 25 L p w; , w 6 w

Pickled Pears q p2 q

p w q 2 2 p w p

W p, p, q B p p w 0 p y C w p w , , p P p

D yp A p D , p p yp P j w yp P w (22 F) 0 Y: 8 p IKf p , p / 3/4 T pp w y

y yw Sp ( 60-65 F),y p 2 w T pw t P p

Quick Party Pickles

q p q p

D p ( y yy ) P 2

q j y p w :

p 2 p w p2 ,

T p w wyp S


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Canning Foods 33

Pickled PeppersYield: about 8 pints.

q ppp, B, H

0 p 2 p w

C w pp-p w (p w) L p D; C 0 p w 2 p w; p y 0 5 P ppp j,

- p C w p Aj p w p 0 ; p 0

Variations: A PPpp p w:

2 p pp 2 ( p j)

2 p

Green Tomato PicklesYield: about 9 pints.

(6 p) 2 p p p p (5 p) p w p w p p p y

p

S Sp w p 6 D; ,p, y p A w B , - 0 ,

p p w ppy R p F j

w L- p Aj w Aj p w p 0 ; q 5

Corn Relish

Yield: about 9 pints.

0 p w (6 20 -z ) 0- p z w

2 p w ppp (

5 )2 p w ppp (

5 )2 p pp y p (8 0 ) p 5 p 2 p p 2 p y p

Fresh corn: R C w 5 ; p w D; D p

Frozen corn: D

C ppp, y, ,, , y C p , 5, y M y

w q ;, w ,

R 5 , y

F j y w w , p pj, p Aj P w 5 ( p w ) R j j p,

p, w

Piccalilli or Chow ChowYield: 3 pints.

q pp p pp w ppp p pp ppp p pp 5 p ( 2 p) pp

1/ p

p 2 p w , p2 p w p

p

C , w D p , , w q p

C Pp y ; w A B

A , , y 0 , -

R p P , p j

F j pAj

P w 5* R j S j p w w ,p p


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34 Canning Foods

P y y jU w p p, p

w y j Rp , p w pJ A (2 -p q w)

C w , ,w ( ) w C w p p j

p P w p A j w w w

A w - p p w ( p q w) p T - p , p w y

I w F p, w w p p

Ay y-w, w- p w

T w p j j p p - w

*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, add


Tomato Apple Chutney

q , p pp

q pp, p pp2 p , , w2 p pp p pp ppp

(2 )2 p w q w p p p w p p

C p w p p y

pp B ; wy, qy ( ) Rp P p j w p j Aj p w 5 * S p w w

Sauerkraut

Yield: about 9 quarts.

25 p p , p

( )

W q, w 2 p p q

R y p , - ; w

C q; U p , q

I , y p w 5 p L - wy T w p w

F p I j w, 2

w A p 68 72 F - F yp 6 w

H P: H qwy t P , j w j p j Aj j P w 0 p 5 q

R j C p

w-p

Watermelon Pickles


q w 3/4 p q w2 y 9 p p , w

p w p w 6 - p , y , w

P p ; - p C w y w q w A L 5 6

D; w Cw w -, 0 (

) DC , , p

w p ( w); 5 p w p; L

H yp ( 0) P p y , p j A - p j;


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Canning Foods 35

w yp p j Aj P w 5 *

Chili SauceYield: 5 pints.

2 p 6 ppp p 2 p p 6 p w 2 p p

2- p

P, Cp ppp P t A C p , qy, y p ( ) F p jw L - -p P w 5

Tomato CatsupYield: 3 pints.

pp p ,(p)

2 , pp p pp ppp2 p p p , pw p w p p w 2-

2 p

C pp ; 0 P A p, , pp wy

C , y R p A P p j L - -p P w (22 F) 5

Onion Pepper Relish6-8 , y pp

( q)

-5 w ppp, ypp ( p)

-5 ppp, ypp ( p)

p q p

C C - - (5 ), y

P

, p j p j, j P w 0 ( p w w )*

R j p, p, w

Bread and Butter PickledSquash

Yield: about 7 pints.

( p) q(yw) z2 ppp, 5 , p 5 p p p p p y 20 w

C q - w ppp C w p ; D

M w p;

pF p j w q w L- p

Aj ; p w 0 * B j w

Hot Squash RelishYield: about 7 pints.

p (7 q) q2 p ppp y ( q) p p p 2 p 2 p y ppp, z*2 p pw p

*One-ourth to one-hal teaspoon crushed

red peppers to each pint o vegetables maybe substituted or hot peppers. Start withone-ourth teaspoon and add as desired.

Pp , y

C ppp, y w , , , y p ppp** H 5 S q, R 5

*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, add



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36 Canning Foods

Sp p j; j P j w , 5 B

j w

**Add 2 pods o hot pepper, heat mixture,taste or hotness and add the third pod opepper i desired.

Sweet Squash Relish

Fw p , pppU p ppp, j

Fresh Pack Pickle SquashYield: about 6 pints.

5 p (1/) q1/p p w p

C q - ; w L ; P q j M w w;

p C qw Aj ; p p j

w 5 S p

w p

Variaion: w, 2 p p P

w 5 0 Df w p w

L w y , w qy D w

M , p w, Sp p 0-q D p B A y q R

P j, W t p, p , pj, 1/ p w

p C w p w 1/ pR j -p Wp j w p pp w; ppyw-p P w 0

No-Sugar-AddedPickled Producs

No-Sugar-Added SweetCucumber Slices

Yield: about 4 or 5 pint jars.

1/ p p w

p (5 p) p Sp

p p w p

p p p y -

W p j;p y Pp '

W S 1/ f S 1/4 P


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Canning Foods 37

Scorecard or Judging Pickles, Casu, Cho-Cho and Relish

Pickles CasuCho-Choand Relish

Excellent Good FairNeeds

Improving

Color

N p p

Dp

N p p

Flavor

P p w

P p w

P p w

Texture

Cp

S

V y

Container S

M j y

SM j y

SM j y


38/50

38 Canning Foods

Pickle roubles and Wha Causes hem

Problem Cause

S ppy p

S p

Hw p

Ef

B p

D p

1/ p wp p ()

y p y p

p p y w (y, ) qy y w y p

w

w p p j p p py p


39/50

Canning Foods 39

J, j p y j

Jam jy

Jelly ,

j, y p w

Preserves w p yp

Ingredients

j p, :

F , p p y App, pp,

, p p, wy p, p, jy T y - w p

P y ;

-qyp O q p j C p pp q pw y w y

T p* , p yp y

A p y p y Lj qy w

S p , , p U

p p

*o make jams, jellies or preserves us-ing commercial pectin, ollow the recipesthat are included with the pectin.

Remaking Soft Jelly

j w p, 2 pt j q jy H

Recipes

Rp p pp

j, j p w p

EquipmentS t, w

p j w

U p p

W jy, jy w jO qp - p, , p ,jy y w

Containers

U j - j, j pS y w

W , j w py w Szjy w 0 w , w pp- py w

Processing Jams, Jelliesand Preserves in a

Waterbath

p w , p j, j p wFw p 7 8

Parafn

S w p

Selecting Fruitfor Jelly Making

S - p - p W y p, , p w

JAMS, JELLIES AND

PRESERVES


40/50

40 Canning Foods

JELLIES

General Directions forMaking Jelly

M j , p jy Bt w jy q p jP qy2 I - , y

w jy t tG 8 F ( C) p w I , w 220 F (0 C)*

I p , pp jy

R p 0 2 t p yp f I w p pf p, yp W w p w f p , jy

A p jy yp p w I , jy

A , y

w p 220 F (22 F + 8 F), p p - p w 22 F F p, 2000 , y 26 F, 000 , 2 F

Extracting JuiceW w,

w w

D wD p; C p C p

P p jy , w y y w F jy, w j p w p, y, p w j S j y p w wp y S

Fruits Ranked as to Acidand/or Pectin Content

High Acid High PectinFruits: F p jp :

App, GB, p

Gp

C ppLCP, CGp,

High Pectin Low AcidFruits: F p w :

App, w Q

High Acid Low PectinFruits: F w p:

ApSwP, R

Apple Jelly(without added pectin)

Yield: 3 to 4 half pints.

p pp j ( ppp p w)

2 p j,

p

pp j: S - p -y p pp S, w D p C pp p A w,

R 20 25 , pp E j

jy: M pp j t A j ; w B 8 F ( C) p* w jy p

R ; f qy P jy y Aj P

w 5

Blackberry Jelly(without added pectin)


p y j( 2 q , p w)

p

pp j: - p -

p S w; y p C , w, R 5 E j

jy: M j t A wB 8 F ( C) p* w jy p

*Te boiling point o water in most areas o ennessee is 212 degrees F (100 degrees C).


41/50

Canning Foods 41

R ; f qy P jy y Aj p

w 5

Dewberry Jelly

Fw y jy

Crab Apple Jelly

Yield: 5 half pints.

p pp j ( p pp, p w)

p

pp j: S , p pp, - -p, y p S, w ; p C pp p A w, R 20 25 , pp E j

jy: M j t A w B

8 F ( C) p* w jy pR ; f qy P jy y Aj p w 5

Grape JellyYield: 3 to 4 half pints.

p p j ( pC p, p w)

p

pp j: S - p -y p p S, w - p C p, w, R 0 E j

p y jy, j p ,

w p y

jy: M j t A w B 8 F ( C) p* w jy p

R ; f qy P jy y Aj p w 5

Plum JellyYield: 3 to 4 pints.

p p j ( pp p w)

p

pp j: S - p -y p p S, w p; p p C , w,

R 5 20 , E j

jy: M j t A w B 8 F ( C) p w p R , f qy Pjy y Aj p w 5

JAMS yp

p, y q , T pp p

I j , p 9 F( C) p* w O, jy p 8 Wj py , w

Blackberry Jam p p

pp : S w -; y p C

j: M t A w B py, -y

R ;

y 5 P j; j P w 5 Y: 5 -p j

Peach Jam

Yield: 4 to 5 half-pint jars.

p p ( y) p

C H wy y p B py ,

5 S qy - p P j j; j p w p:0 ; q:0

*The boiling pointof water in most

areas of Tennesseeis 212 degrees F(100 degrees C).


42/50

42 Canning Foods

Plum Peach Jam(without added pectin)

Yield: 9 half-pint jars.

5 p p ( p) p p ( p)8 p ( y )

pp : w P p p; p pC p

j: M pp t A ; w B py, y,

R ; y 5 F jAj p w 5

Strawberry Jam


p w (2 q)

p

pp : S ww; pC

j: M w t A w B py, y,

R ; y 5 P j Aj p w 5

S p z p O, p D , y y p p

In testing preserves or doneness, use thesame methods given or jams, page 40.

Cherry Preserves


q pt 5 p p w

pp : W, p

p: D w; A - , y yp

R F j;j p w 5

Peach or Pear Preserves

Pp , t p U p pp p C w

w y pA , y , Fw wy p

Damson Plum PreservesYield: 6 half-pint jars.

q pp D p( p)

5 p p w

PRESERVES pp : S w

p; p w pt p, p w

p: D w

A p , y yp

R p p j Aj p w 5

Strawberry Preserves


6 p pp w ( 2

q ) p

pp : S , , w W ; p

p: Cpp y 8 0 , , p

H , y B py,

p C yp w ( 5 20 )

R p P j; j p w 5

*If you live at analtitude above 1,000

feet, processing timesfor these recipes aregiven in the Altitude

Table on page 8.


43/50

Canning Foods 43

U j p w y

Frui Buers

F t y

pp , y w p, p

Apple Butter

W , q A w* C pp P ,

C pp w , 2p pp p A p

C wy, qy

P t j, - - p Aj p p w p 0; q 0 I y ,000 , A

Peach Butter

W p, , p, p C w j j

w p Fw p ppt, 0

Pear Butter

Fw p pp ppt

Processing Times for Jams, Jellies and PreservesB W B

P Dp A

P p p F , p A w L y C w y E

A Aliudes:

0-1000 ft. 1001-6000 ft. Above 6000

U p p

p( p)

A 5

p p

A 0

p p

Uncooked Jams

Blackberry or StrawberryJam Uncooked


2 p w

p p pw p p w

S, w R p

M w; 20 Sy

D p w B A y ;

y P j z

j p C p- 2 S z I j p, Ij , p- J w

U j y w z y

*Sweet cidermay be used in

place of water ifdesired.


44/50

44 Canning Foods

Scorecard or Judging Jellies, Jams, Preserves & Frui Buers

Jellies Jams Preserves Buers Excellent Good Fair NeedsImproving

Color

C,, j

N w p

jy ww p

N pp

Flavor

N p

R p

R p

N p p

Texture

, y, p

y

,-y,

y

,-y;

y

S,

Container

Jy j, y

SMj y

SMj y

SMj y


45/50

Canning Foods 45

Common Problems ih Jam, Jell and Preserves

Problem Cause

Jy , p j pp

j w

Wp jy (y) j p w

F j y (y) pp pp ( )

Jy p

jy pp j

M j jy pp w

Cy jy j t jy p y p p qy p jy y y ( p 0)

Cy jy pp j p j t p (p) pp j

E p yp y j w yp

Meric Conversion able

o change: o: mulil b:

(z)p ()pp

pp (p)q (q) ()

() () () ()

() () () () ()

280555

002070958

emeraure

Fp (F)

Cp (C)

59 2


46/50

46 Canning Foods

Deiniion o Preservaion erms

Bacteria M ( y) wy p , w

Blanching H w

Brining A p F p , w w () w

Clostridium botulinum A p- p p p p y T w H w B ,

y, w w j w- Enzymes Ezy p Ezy

p w A y, y zy y y

Fermentation S

Microorganisms O w p

Molds A , p

Pickling F A ( ) p

2 U , ( )

Pressure canner A t w t T qppw p p A w- p p

Processing T y p

Waterbath canner Ay y p w

p j 2 y A j f t w w T A p p w

Yeast A y p y p


47/50

Canning Foods 47

ACID FOODS , 7

ALIUDE ABLES 8, 6

ALUM 27

ANSWERS O CANNINGQUESIONS

F 7

J, J, P P 7V 7

APPLESApp Bt 2App Jy 9App 9C App Jy 0

APRICOSC 9

ASPAGUSC 8

BACERIAD 5C 6, 28, 5

BEANSD G B 0L, C 8Sp, C 8Sy 8

BEESC 9P 0

BERRIESC 7, 9, J 0-2Jy 9, 0P

BLACKBERRIESC 7, 9, J 0Jy 9U J 2

BLANCHING 25, 5

BLUEBERRIES

C 7, 9,

BOILINGWAERBAH 5, 7, 8, 27, 8, 5

BOULISM 6, 28, 5

BREAD AND BUERPICKLED CUCUMBERS 0

BREAD AND BUERPICKLED SQUASH

CANNING JARS 5, 27, 6

CANNINGA C 8, 6F 9-2G I 5, 7M 7V 5W A Sw 8W S 8-22W S 25W S 8

W S 8

CANNING IME CHARSF V 2

CARROSC 9

CASUP AND SAUCES

CHERRIESC 0, P

CHILI SAUCE 26,

CHOW-CHOW (PICCALILLI) 2

CHUNEY

App

CLOSRIDIUM BOULINUM 6,28, 5

CORNC Sy, C 9, 2R 2W K, C 9, 2

CB APPLE JELLY 0

CUCUMBER PICKLES 26-7

DEWBERRIESC 7, 9, Jy 0

DILL PICKLES 29, 0

ENZYMES , 5

EQUIPMEN AND UENSILS 5,7, 27, 8

FERMENAION 28, , 5

FRUI JARS 5

FRUI JUICES 2

FRUISApp Y 7C 7-P S

INDEx


48/50

48 Canning Foods

GPEJ 2Jy 0

GREENSC 7,2, 2

GREEN OMAO PICKLES 2

HONEY ( w) 8

HO PACK 7

JAMS 0-2

JAR LIDS 5

JELLIES 8-0R S Jy 8

JUICE EXCION 8

LE (Sp O G)7, 2, 2

KECHUP ( CASUP)

LIME 27

LOW-ACID FOODS , 5, 6

MELONSW P

MEHODS OF CANNING 7

MERIC CONVERSION ABLE

MOLDS , 8, 5

MUSARD GREENS (Sp

O G) 7, 2, 2

NO-SUGAR ADDED PICKLEDPRODUCSN-S A Sw CS 5

OKP

ONIONSP

PEACHESBt 2C 2J 0, P P

PEARSBt 2C 0P P

PEASBy, 20F, , 20

PECIN 8, 9

PEPPERSP 2I R 2,

PICKLES AND RELISHES 26S 6

PICKLE ROUBLES AND WHACAUSES HEM 7

PLUMSC 7, 0, D P Jy 0J

POAOESSw, C 22, 2W I, C 20

PREPARING FOOD FORCANNING 9, 5

PRESERVES

PROCESSING EQUIPMENB W C 5, 7, 8,27, 8, 5P C 5, 7, 5, 25, 5

PROCESSING IME CHARSF V 2

PUMPKINC 2, 2

QUICK DILL PICKLE 29

QUICK PARY PICKLE

SPBERRIESC 7, 9,

RELISHESC 2

H O Ppp S 6Sq

REPROCESSING 22

RHUBARB 0

SAL 25, 26

SAUERKU

SEALING JARS 5, 27

SYRUPS FOR CANNING FRUI 8

SOUPS 2

SPINACH 7, 2, 2

SQUASHC 22B Bt P F P P 5R

SEAM PRESSURE CANNER , 5,6, 5

SORING 7, 22

SWBERRIESC J P U J 2


49/50

Canning Foods 49

SUGARC W 8I P R p 27

SWEE PICKLE SICKS 29

ABLESA C 8, 6Y F F 7Y F V 7Syp C 8

SCORECARDSF P R 6J, J P

V 2

ERMS 5

ESSF jy 9

OMAOESC 8, , 22, 2Cp C S G P 2

J 2, , 22, 2S 2

URNIP GREENS (Sp ) 7, 2, 2

VEGEABLESApp Y 7C 5-2P 26

VINEGAR 26

WAERBAH CANNER 5, 7, 8, 27,8, 5

WAERMELONP R

YEASS , 5


50/50

e author wishes to express appreciation to the following personsfor their contribution in preparing this publication:

Ivon E. McCarty, Professor Emeritus

Food Science and Technology

Marjorie P. Peneld, ProfessorFood Science and Technology

Acknowledgements

Janie L. Burney, Professor, Family and Consumer Sciences,is the current contact person for this publication.

Visit the UT Extension Web site athp://www.utextension.utk.edu/

and the Family and Consumer Sciences Web site at

834 canning fruits vegetables pickles jellies

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