Canning Recipes

Canning recipes

Canning and Preserving

Choose the freshest fruits and vegetables available, preferably picked that day. Going to U-pick farms, farmers' markets, or using fruits and vegetables from your own garden are great ways to ensure freshness. Avoid overripe or under-ripe fruits, which can affect the acidity and stability of the final product. Cucumbers, especially, need to be at their peak of freshness to make great pickles.

________________________________________________________________________________________________

Pectin
Pectin--an essential gelling agent--is found naturally in many fruits, such as apples, plums, and oranges. Most recipes call for added pectin, in either liquid or powdered form; there are also special pectins available for making low-sugar preserves. Jams and jellies made without pectin must be cooked longer, depending upon the amount of natural pectin in the fruit.

When making jams and jellies, make sure to use the proper ratio of sugar, acid, and pectin to achieve the right texture and flavor.

________________________________________________________________________________________________

Sweet and Sour
In preserving, acid provides flavor, texture, and helps prevent bacterial growth. Acid is also an important part of the fermentation process in pickle making.

In fruit preserves, lemon juice is typically used as the acid, while vinegar is more common in vegetable preserves.

Preserves made with low-acid foods must be processed in a pressure canner to prevent any bacteria from growing (see Pressure Canning below).

________________________________________________________________________________________________

Jars and Lids

To sterilize your jars, simmer them in a water bath for at least five minutes before using. Jars should stay hot until filled. You may reuse jars and rings from previous years as long as they are in good condition, but newlids must be used each time to ensure a good seal.

Inspect the rims of jars for any chips, as these will compromise your seal. Soak the lids in hot water for at least ten minutes to soften the rubber edge. This will help the lids grip the tops of the jars when you screw on the rings. Small jars are preferable, as large jars (over one quart) take longer to process--and since it takes longer for the heat to reach the center of the preserves, the outer layer can become overcooked.

________________________________________________________________________________________________

Filling Jars

Fill jars nearly to the top. The amount of "headspace" you need depends upon the recipe, so be sure to follow directions. For jams and jellies, it is usually 1/4-inch; fruit preserves and tomatoes need half an inch of headspace, and any low-acid foods that will be processed in a pressure canner will need one inch or more to account for expansion of the contents during processing.

•Run a thin spatula around the insides of the jars after they have been filled to remove air bubbles, and wipe the rims of the jars with a damp paper towel--any food residue on the rims could prevent a proper seal.
•Place the warm lids onto the rims and screw the rings into place firmly, but not as tightly as you can. The rubber seal on the lid will be soft from the warm water, so you don't want to crush it out of place. Rings can be tightened further once the jars have cooled.

________________________________________________________________________________________________

Processing

Processing is the final step in the canning process. It seals your jars and sterilizes the contents. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).

•The water should cover the lids of the jars by one inch, and should be kept at a low simmer or just below the boiling point.
•Processing times vary based on acid levels and even your altitude.
•After processing, as the jars cool, the lids will become sunken in the center and you may hear a little "ping."
•If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.

________________________________________________________________________________________________

Pressure Canning

Foods with low acid levels, such as pumpkin, meats, and some vegetables, must be processed in a pressure canner. This method raises the temperature of the water bath and speeds up the process without damaging the food. Pressure canners are notthe same as pressure cookers, so don't be tempted to use one! For more processing information, contact your agricultural extension office.

________________________________________________________________________________________________

Storing

Store your jars away from direct sunlight in a cool, dry place. Food should be consumed within one year, although many items will not spoil for longer periods. If you see mold, discoloration or smell something off, discard the contents immediately--but don't just trust your nose. Some bacteria can produce toxins that are undetectable by sight or smell, so if a jar's seal has been compromised, throw it away.

How to Freeze Fruits and Vegetables

Freezing Fruits

Wash fruits and sort for damaged fruit before freezing. Some fruits do best with a sugar or sugar-syrup preparation. Blueberries, currants, and cranberries do fine without sugar.

Here’s a trick for freezing delicate berries like strawberries or raspberries: Arrange them in a single layer on a baking sheet. Once frozen, transfer to a plastic freezer bag or container. You can also prepare delicate berries with sugar or sugar syrup.

For fruits that tend to brown, like apples, peaches, nectarines and apricots, treat with ascorbic acid (Vitamin C). Look for the powdered form in health food stores, drugstores, and some grocery stores in the vitamin aisle. To make an ascorbic acid wash: Dissolve 1/2 teaspoon of ascorbic acid powder (or finely crushed vitamin C tablets) in 3 tablespoons water. Sprinkle this mixture over the cut fruit. An acceptable substitute: Slice the fruit and dip the slices  in an acidulated water bath -- about one quart water plus a tablespoon of lemon juice -- before drying and freezing.

________________________________________________________________________________________________

Freezing Vegetables

The best vegetables for freezing are low-acid veggies. When freezing vegetables, first blanch them briefly in boiling water. Then quickly submerge the veggies in ice water to prevent them from cooking. Dry thoroughly on paper towel-lined sheet pans. Why blanch? Blanching prevents enzymes from damaging color, flavor, and nutrients. Blanching also destroys unkind microorganisms that might be lingering on the surface of vegetables. Pack vegetables snuggly to avoid air contact.

________________________________________________________________________________________________

Packing for the Freezer

The key to packing fruits and veggies for freezing is to keep moisture inside the package and air outside. Contact with air can cause changes in flavor and color. Pack fruit and vegetables in air-tight containers or moisture-proof, heavy-duty freezer bags, and force out as much air as possible. Wrap freezer bags in heavy-duty foil and seal with freezer tape. Stay away from plastic sandwich bags, which are not heavy-duty enough.

A few hours before adding food to the freezer, set the freezer to its coldest setting. And don't overload the freezer (it will slow the freezing process).

________________________________________________________________________________________________

Thawing

Most vegetables can go directly from freezer to boiling water, though corn does best when allowed to thaw a bit first. Fruits are best when allowed to thaw at room temperature. Delicate berries can turn mushy when thawed completely, so consider eating them before they're thoroughly thawed, such as in smoothies or as a topping for ice cream or yogurt.

Carmelized Onion Jam
1 Tbl clarified butter shopping list
1 Tbl vegetable oil (I use Canola) shopping list
2 lbs sweet onion Chopped shopping list
1 Tsp light brown sugar shopping list
1 Tbl dark rum shopping list
1Tbl water shopping list
1 Tsp Fresh thyme minced shopping list
1/2 Tsp cider vinegar shopping list
salt & ground black pepper shopping list

Heat 12 inch skillet on Med Low. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally.
Remove lid and increase heat to Med High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.
Serve as a condiment on a cheese board.

Sweet Onion Jam
1 tablespoon unsalted butter
2 medium Vidalia or other sweet onions, cut into 3/4-inch dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
Salt

1.Melt the butter in a medium skillet. Add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes. Add the sugar, wine, vinegar, grenadine and a pinch of salt. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes. Transfer the onion jam to a bowl and let cool

Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

1.In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Footnotes

To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Strawberry Freezer Jam
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water

1.Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2.Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Jalapeno Strawberry Jam
4 cups crushed strawberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings

1.Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
2.Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4.Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Carmelized Onion Jam
1 Tbl clarified butter shopping list
1 Tbl vegetable oil (I use Canola) shopping list
2 lbs sweet onion Chopped shopping list
1 Tsp light brown sugar shopping list
1 Tbl dark rum shopping list
1Tbl water shopping list
1 Tsp Fresh thyme minced shopping list
1/2 Tsp cider vinegar shopping list
salt & ground black pepper shopping list

Heat 12 inch skillet on Med Low. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally.
Remove lid and increase heat to Med High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.
Serve as a condiment on a cheese board.

Sweet Onion Jam
1 tablespoon unsalted butter
2 medium Vidalia or other sweet onions, cut into 3/4-inch dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
Salt

1.Melt the butter in a medium skillet. Add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes. Add the sugar, wine, vinegar, grenadine and a pinch of salt. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes. Transfer the onion jam to a bowl and let cool

Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

1.In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Footnotes

To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Strawberry Freezer Jam
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water

1.Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2.Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Jalapeno Strawberry Jam
4 cups crushed strawberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings

1.Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
2.Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4.Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Pineapple Jam Recipe
1 quart finely chopped, cored, peeled pineapple
1/2 lemon, thinly sliced
2 1/2 cups sugar
1 cup water

Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking.

Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.

Pickled Hot Peppers
1 1/2 pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

1.Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
2.Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
3.Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Sweet and Sour Jam - Not Just for Chicken
1 habanero pepper
3 cups fresh apricots, pitted and chopped
1 cup shallots, sliced into thin slivers
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup fresh pineapple, chopped
1/4 cup cherry tomatoes, chopped
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
1/2 teaspoon ground cumin
1/4 cup freshly squeezed lime juice
1 (1.75 ounce) package powdered fruit pectin
6 cups white sugar
1 cup brown sugar, packed
1/2 teaspoon butter
 
9 sterilized half-pint canning jars with lids and rings

1.Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2.Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3.Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.
Footnotes

Cook's Notes This is a very special jam recipe. It makes a great glaze for sweet and sour chicken with rice. You can even use pork instead of chicken and maybe even beef. See my recipe box for Sweet and Sour Chicken with Rice recipe. Seal is good on lids when lid center pops inward. Normally it takes an 20 minutes to an hour and a half. Test the lid by poking the center; if the lid pops back and forth, it's not sealed yet. If the lid pops in or isn't able to pop up, the seal is great and you can continue to let the jars cool. If the jar doesn't seal after 2 hours, I unscrew the lid, rewipe the lid rim and reseal, place back into the water bath for 10 minutes and repeat the process.

Pickled Jalapenos and Carrots
1 1/2 cups distilled white vinegar
1/4 cup white sugar
10 jalapeno peppers, thinly sliced
2 cups sliced carrots (1/4-inch thick slices)
1/2 red onion, cut into 1/4 inch-thick rings

1.Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.

Jalapeno Pepper Jelly
3 green bell peppers, seeded and finely chopped
2 (4 ounce) cans diced green chile peppers, drained
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper (optional)
1 (6 fluid ounce) container liquid fruit pectin
5 drops green food coloring (optional)

1.Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
2.Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Pear Preserves
6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1/2 cup brown sugar

1.Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
2.In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
3.Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

Hot Dog Relish
4 cups chopped onions
4 cups coarsely chopped cabbage
12 chopped green bell peppers
10 green tomatoes, chopped
1/2 cup salt
2 tablespoons mustard seed
1 teaspoon celery seed
1 1/2 teaspoons turmeric
6 cups sugar
4 cups white vinegar
2 cups cold water

1.Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
2.In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
3.Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

Sweet Pickled Eggs
12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
1/2 cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

1.Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
2.Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
3.Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
4.Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Most of the recipes here are for water-bath canning, either fresh- or hot-pack foods. The water-bath method is for processing foods at a temperature of 212° F, and is recommended for canning fruits, high-acid vegetables, pickles and relishes. Butters, conserves, jams and preserves should be processed at a simmering 180°-185° F.

Most of the recipes herein are for use with glass jars and 2-piece vacuum lids.
You can substitute any large metal kettle for the water-bath canner if:

STEPS IN CANNING - HOT AND COLD PACK METHOD

No. 1 Examine top of jars to see that there are no nicks, cracks, sharp edges, etc.

No. 2 Wash jars well in hot soapy water. Then scald.

No. 3 Select fresh, firm (not overripe) products. Grade according to size and ripeness.

No. 4 Prepare according to recipe.

No. 5 Pack product into clean KERR Jars to not more than 1/2 inch of top. (Except corn, peas, lima beans and meats. For these products, fill jars to within 1 inch of top).

No. 6 Add liquid:

   (a) Fruits: Syrup to within 1 1/2 inches of top of jar when fruit is packed cold, or 1/2 inch of top when fruit is packed hot, or fruit juice or hot water to within 1/2 inch of top.

   (b) Vegetables: Liquid to within 1/2 inch of top of jar (salt or other seasoning may be added).

   (c) Meats: For precooked meats, add 3 or 4 tablespoons of liquid. Meats packed raw do not require the addition of liquid.

No. 7 Wipe top of jar free of all seeds, pulp, grease, etc.

No. 8 Place scalded KERR Lid on jar with sealing composition next to glass, and screw the band firmly tight. When using Economy Jar, place scalded Economy Cap on jar and put on clamp. If clamp is too loose, bend sufficiently to hold cap firmly on jar.

No. 9 Process required length of time according to time table whether for pressure cooker, hot water bath, oven or steamer.

No. 10 Remove jars from cooker or oven. Do not tighten screw bands. Set on surface on which several thicknesses of cloth have been laid. Do not turn KERR Jars upside down while cooling and sealing; do not screw bands down after jars are cold and sealed. Do not set hot jars in a draft.

No. 11 Test for seal. See No. 10, Page 4.

No. 12 Remove screw bands after 24 hours as bands are unnecessary once jars are sealed. Use screw bands over and over again.

Sauerkraut for Canning
50 pounds cabbage
1 pound canning salt
Directions
1.Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
2.In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
3.Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
4.Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
5.Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
6.TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Apple Butter 1

•6 pounds apples
•1 cup apple cider
•21/2 cups sugar
•2 teaspoons cinnamon
•1 teaspoon allspice
•1/2 teaspoon cloves
Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mil or sieve into a 3-quart saucepan. Discard seeds and skins. Add remaining ingredients to apple pulp; cool over low heat, stirring occasionally, until thickened. (This takes about 1-1/2 hours.) Pour into pint canning jars to within 1/4-inch of top. Seal and process in a boiling water bath canner for 10 minutes. Makes 3 pints.

Apple Butter 2

The "old-fashioned" kind, using whole apples....

(Yields 3 pints)

6 lbs. medium apples, quartered (about 2 dozen)
2 cups sweet cider
3 cups sugar
1½ teaspoons cinnamon
½ teaspoon cloves

Cook the apples in cider until tender, then press through a sieve or food mill; measure 3 quarts apple pulp.

In a large sauce pot, cook the apple pulp until it is thick enough to "round up" in a spoon. As the pulp thickens, stir frequently to prevent sticking. Add the sugar and spices. Cook slowly, stirring frequently, until thick. Pour the hot butter into hot jars, leaving ¼-inch head space. Adjust caps, and process for 10 minutes in a boiling water bath.

Hot Pepper Jelly 1

2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box powdered SURE JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Hot Pepper Jelly 2

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Serve with cream cheese on crackers. Yield: 5 half-pints.

30-Minute Strawberry Freezer Jam

1 quart fully ripe strawberries
4 cups sugar
3/4 cup water
1 package Sure-Jell® Fruit Pectin

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Wash strawberries and remove stems. Crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. In a small saucepan, mix water and pectin. Bring mixture to a boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Fill all containers quickly to within 1/2 in. of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator. Yield: 6 (1 cup) containers.

Note: Any one of the following can be added to strawberries before stirring in sugar; 1/2 cup slivered almonds, chopped pecans, pumpkin or sunflower seeds or pine nuts (toasted, if desired); 1/4 cup dry white vermouth or sherry wine; 2 tablespoons orange-flavored liqueur; 1 tablespoon finely chopped crystallized ginger; 2 teaspoons almond extract; 1 tablespoon grated lemon, lime or orange peel; 1/4 cup mashed ripe banana and 1 tablespoon lemon juice.
Preparation Tips: Always use firm ripe-strawberries. Overripe or underripe fruit will not produce the best quality jam and may not set properly. A food processor can be used to chop strawberries. Use pulsing action to chop; do not puree strawberries. Do not reduce sugar or use sugar substitutes. To get an exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. If you prefer using liquid fruit pectin, try CERTO Quick 'n Easy Strawberry jam; omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 tbsp. lemon juice in a small bowl. Stir into fruit mixture in bowl. Continue as directed in recipe. This version makes about 4 cups.

Corn Relish

(Yields 6 pints)

2 quarts cut corn (about 18 ears)
1 cup chopped celery
1 garlic clove, minced
1 cup onion, chopped (about 1 medium onion)
1 cup green bell pepper, chopped (about 2 small peppers)
1 cup red bell pepper, chopped (about 2 small peppers)
1 to 2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon turmeric
1 quart vinegar
1 cup water

Boil the corn for about 5 minutes, then cut it from the cob. Combine the corn with the remaining ingredients in a large sauce pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Pack the relish into hot jars, leaving ¼-inch head space. Adjust the caps, and process the jars for 15 minutes in a boiling water bath.

 DILL  PICKLES  IN  A  CROCK

   Ingredients :
   2 c. Kosher salt
   1 1/2 c. white vinegar
   4 heads garlic
   1-2 dozen cucumbers (cucumbers should
      be freshly picked)
   (2 pkgs. dill, about 1/2 lb.)

   Preparation :
      Put a thick layer of fresh dill in bottom of crock.  Add clean,
   fresh picked cucumbers to fill crock more than half.  Add 4 heads of
   garlic, peeled and broken into cloves.  Cut some of the larger
   cloves in half.  Add another layer of fresh dill.  Dissolve 2 cups
   Kosher salt in about 2 quarts hot water.  Pour this over cucumbers.
   Add about 1 1/2 cups white vinegar and enough cold water to cover
   dill.  Press down with a clean rock on top of a plate.  Cover crock
   and keep in a cook dark place.  Check after 5 days and remove mold
   that forms on top.  Add 1/2 cup more salt to top of plate under
   water.  Check in a few days by feeling and observing color. 

Deli-Style Kosher Dill Pickles

  Per gallon jar:
  8-10 cucumbers for pickling (a medium size)
  1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
  4-6 large cloves of garlic, flattened
  Water
  1/2-cup coarse kosher salt or pickling salt
  4 teaspoons pickling spice (Blue Ribbon, or other)
  1-2 large bay leaves

  Pack each gallon jar with cucumbers, sprinkling salt between each layer
  Add pickling spice, salt, dill (dill heads) and bay leaves
  Fill jar with water but leave two inches of room for brine to form
  You may prepare this in large crocks (something non-reactive) and then transfer to glass jars when finished
  Weigh cucumbers down to keep submerged and cover
  After 2-3 days, remove scum (if any has formed)
  Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber
  Once they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate
  Ferment longer (12-20 days) for pungent sour pickles

  Note:
  Real deli-style Kosher pickles have no vinegar added in the process unlike regular dills. They get their
  bite from fermentation. Just like when you go to the grocery store and see pickles in the refrigerated
  section, these pickles must be kept in the fridge. The fermenting will continue unabated if you don't
  stop it by putting them in the refrigerator. The cold greatly slows down the fermentation but won't stop
  it completely. It will continue to age but at a much slower rate until the pickles are eaten.

DELI-STYLE DILL PICKLES

Delicatessen-style dill pickles are not subjected to
any kind of heat treatment. They are prized for their
crispness but must be stored in the refrigerator. The
following recipe for deli-style dills contains no vinegar;
some lactic acid is produced during the brief fermentation
period.

HALF DILLS

1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices

Wash cucumbers. Remove blossom ends carefully to
remove soil. Place cucumbers in large crocks. Distribute
the dill heads evenly. Make a brine of the remaining items
and add to the cucumbers. Cover with a heavy plate and
weight down with a glass jar filled with water.

Store at moderate room temperature (70 to 75 degrees
Fahrenheit). If scum forms, remove it daily. Pickles may
be eaten after third day but well done pickles need a 1-week
fermentation. After 1 week, pack the pickles into clean
jars and refrigerate to halt fermentation. These pickles
must be kept in the refrigerator.

Fire & Ice Pickles

1 gal. sliced dill pickles, drained
3 tbsp. hot sauce (Tabasco)
6 c. sugar
1 tsp. dry red pepper
6 cloves garlic

Drain brine off of pickles and discard. Mix the ingredients well and stir into drained dill pickles.
Mix well. Pack into a one gallon jar (the one the pickles came out of).Refrigerate. Shake once or
twice for the first two days.

REFRIGERATOR  PICKLES

 Ingredients :
 1 gal. cucumbers, sliced, do not peel
 3 onions, sliced
--SYRUP:--
 3 c. sugar
 3 c. vinegar
 1 tsp. mustard seed
 1 tsp. dried mustard
 1 tsp. turmeric
 1 tsp. celery seed
 1/4 c. salt

 Preparation :
   Heat syrup ingredients.  Bring to a boil.  Pour over cucumbers and
 onions in gallon jug.  The longer you refrigerate the better they
 are.  Keep in the refrigerator.

 BREAD  AND  BUTTER  REFRIGERATOR  PICKLES

 Ingredients :
 6 c. sliced cucumbers
 1 c. sliced onion
 1 c. sliced peppers
 2 tbsp. salt
 2 c. sugar
 1 c. vinegar
 1 tsp. celery seed
 1/2 tsp. mustard seed

 Preparation :
   Put in a gallon jar.  Mix together.  Put in refrigerator.  Stir
 once for several days to dissolve sugar.  Will keep for 1 year in
 refrigerator.

Hot Pepper Relish 1
 50 hot peppers, ground and drained
   7 onions, ground and drained
   6 green tomatoes, ground and drained
   6 mangoes, ground and drained
   1 tbsp. black pepper
   4 tsp. salt
   6 c. vinegar
   6 c. sugar

   Preparation :
     Cook for 30-45 minutes.  Can

Hot Pepper Relish 2
 3 lbs. cabbage
   3 lg. onions
   2 doz. bell peppers, half red and
      half green
   2 doz. hot peppers, half red and half
      green
   1 qt. vinegar
   2/3 c. sugar
   1 tsp. mustard seed
   1 tsp. nutmeg
   2/3 tsp. turmeric
   1 1/2 tbsp. flour

   Preparation :
     Grind, or chop fine, pepper, cabbage, and onions.  Mix vinegar,
   sugar, spices and flour.  Bring to a boil, simmer 10 minutes.  Put
   in jars and seal.