Canning Recipes


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Green Beans
(30 lbs./1 bushel yields about 48 quarts)

Ingredients: Green Beans
           1 teaspoon salt per quart jar
           Water
Directions:
Wash beans, string, tip and break or cut beans. Pack beans into a sterilized quart jar leaving 1 inch head space. Add 1 teaspoon of salt. Fill jar with water leaving 1 inch head space. Wipe rims of jar and adjust 2 piece lids on can. Process jars in pressure canner for 25 minutes at 10 lbs. of pressure. Remove jars after pressure is released to 0 lbs. and let set at room temperature until sealed. Store jars in cool place until used.



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Tomatoes
(53 lbs./1 bushel yields about 14 quarts)

Ingredients: Tomatoes
           1 teaspoon salt per quart jar
            Water
Directions:
Dip tomatoes in boiling water for 30 seconds, take out and immediately put into cold or iced water. This helps to get the skin off. Remove core and skins, cut in half or quarters. Pack into quart jar tightly. Add 1 teaspoon of salt. Set in hot water bath and process boiling for 30 minutes. Remove from hot water bath let stand at room temperature until sealed. Store jars in cool place until used.



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Dilled Pickles
(8 lbs yields 6 quarts or 12 pints)

Ingredients: Hot brine bring a boil
           6 cups water
           4 cups white vinegar
           1/2 cup pickling salt
           2 tsp. dill weed
           2 tsp. crushed hot pepper (if desired)
(Prepare hot water bath in large pot, have ready for packed pickles.)
Directions:
Sterilize jars and lids in boiling water. Pack pickles tightly in jars. Place a clove of garlic in top of filled pickles in jar, sprinkle a dash of dill weed or if available place a sprig of live dill and a dash of crushed red pepper if desired. Pour boiling brine over pickles. Wipe top of jars.  Place hot seals on jar, tighten jars well. Place jars in hot water bath for 10 minutes. Do not overcook. Remove immediately and let cool.