Plus a Few Home Canning Recipes

by Angela Treadaway

Here you will find some food preservation myths plus a few recipes you may want to try.

Myth – I put the HOT or HOT, COMPLETELY COOKED food in the jar and the lid seals, without processing it. Since it sealed, it must be safe.
Fact – Foods prepared in this manner present a serious health risk – particularly low-acid foods (vegetables and meats). First, you aren’t sterilizing the headspace. Second, the temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food-poisoning organisms that may be in the food. Third, microorganisms can enter the food when it is transferred from the kettle to jars and cause spoilage. Fourth, you haven’t forced excess air from the jars, ensuring a good vacuum seal. To minimize the risk of food spoilage, all high-acid foods (pickles, jams & jellies, fruits, salsas and tomatoes) should be processed in a boiling water canner or pressure canner and all low-acid foods in a pressure canner.

Myth – Tomatoes are high acid and do not require additional acid to safely can in a boiling water canner.
Fact – Modern tomatoes are lower in acid then older varieties. Since the acidity of tomatoes is borderline, you must take some precautions to can them safely. To assure the safety of tomatoes, they must be acidified, whether processed in a boiling water bath or pressure canner. To acidify tomatoes, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid per pint of tomatoes, double this amount for quarts.

Myth – Old timey recipes are "tested" recipes because they have been used for years, and no one has died yet.
Fact – "Grandma’s" canning recipes could be hazardous to your health. Many illnesses (example: stomach viruses) and even deaths in the past may have been due to food poisoning and the family may have never realized it. Food poisoning can affect the very young, the very old and those with weakened immune systems differently than strong, healthy individuals. Now that we have research-based recipes for most foods, it is wise to use those recipes to assure the food you home can is safe.

Tested recipes should be from companies and organizations using research to assure their safety. These include USDA, any state cooperative Extension service literature, "So Easy To Preserve- 5th Edition," "Putting Food By" and the "Ball Blue Book." Be sure to get the current edition/issue, so they will have the most up-to-date, accurate recommendations.

Here are some home canning recipes to try and enjoy now and later!!!

Fall Garden Relish – Yield: about 4 pints
From: "So Easy To Preserve, 5th edition"

1 quart cabbage, chopped
3 cups cauliflower, chopped (about 1 medium head)
2 cups green tomatoes, chopped ( about 4 medium)
2 cups onions, chopped
2 cups sweet green peppers, chopped (about 4 medium)
1 cup sweet red peppers, chopped (about 2 medium)
3¾ cups vinegar (5%)
3 Tablespoons salt (pickling/canning salt)
2¾ cups sugar
3 teaspoons celery seed
3 teaspoons dry mustard
1½ teaspoons turmeric

Combine vegetables; sprinkle with the salt. Let stand 4-6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil.

Pack boiling hot relish into hat jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. *Process 10 minutes in a boiling water bath.

Pear Preserves – Yield: about 5 half-pints
From: "Ball Blue Book of Preserving" (current edition)

3 cups sugar, divided
3 cups water
6 medium halved or quartered pears, peeled and cored (about 2 pounds)
½ cup lemon, seeded and thinly sliced (about 1 medium)

Combine 1½ cups sugar and water in large saucepot. Cook rapidly 2 minutes. Add pears; boil gently 15 minutes. Add remaining sugar and sliced lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent. Cover and let stand 12-24 hours in a cool place. Remove pears from syrup, set aside. Cook syrup 5 minutes or longer, to thicken. Remove from heat. Skim foam if necessary. Pack pears into hot jars, leaving ¼-inch headspace. Ladle hot syrup over pears, leaving ¼-inch headspace. Adjust lids. *Process 20 minutes in a boiling-water canner.

Note: If Seckel pears are used, preserve whole with stem intact. Kiefers should be stored in a cool, dry place 3-5 weeks before using. A piece of candied ginger may be added to each jar.

Sauerkraut – Yield: about 12 pints or 6 quarts
From: "Ball Blue Book of Preserving" (current issue)

20 pounds of cabbage
¾ cups canning salt, divided

To Ferment: Remove outer leaves and any undesirable portions from firm, mature heads of cabbage; wash and drain well. Cut into halves or quarters; remove core. Use a food processor or sharp knife to cut cabbage into thin shreds about 1/16-inch thick. Combine 3 tablespoons salt and 5 pounds shredded cabbage in a large bowl; mixing thoroughly. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large, clean pickling container (food grade plastic, glass, stainless steel). Use a wooden spoon, tamper or hands to press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3-4 inches of top. If juice does not cover cabbage, add brine. Make brine using 1½ tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight cabbage under brine. Do not seal, gas bubbles need to be able to escape. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. Store container in a cool place, about 70°F. Fermentation is usually complete in 3-6 weeks. When gas bubbles cease, fermentation is complete.

To Can: Bring sauerkraut to a simmer (180°F) in a large saucepot. Do not boil. Pack hot sauerkraut into hot jars, leaving ½-inch headspace. Ladle hot liquid over kraut leaving ½-inch headspace. Remove air bubbles. Adjust lids. *Process pints 15 minutes, quarts 20 minutes, in boiling-water canner.

Soups
From: "So Easy To Preserve" (5th Edition)
Cooperative Extension the University of Georgia

Hot Pack – Choose your favorite soup ingredients of vegetables, meat or poultry. Prepare each vegetable as you would for a hot pack in canning. Cooked meat or poultry with the fat removed can also be added, if desired. If dried beans or peas are used, they must be rehydrated first. Combine ingredients with enough hot water or broth from cooking meat, poultry or tomatoes to cover. Boil 5 minutes. CAUTION: Do not thicken or add milk, cream, flour, rice, noodles or pasta.

Add salt to taste, if desired. Fill hot jars halfway with solid mixture. Continue filling with hot liquid, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids.

Process in a dial gauge pressure canner at 11 pounds pressure or in a weighted gauge pressure canner at 10 pounds pressure:
Pints.................................60 minutes
Quarts..............................75 minutes

NOTE: Cooked seafood can also be added as part of the solid mixture, but the jars must be processed as follow:
Pints or Quarts.................100 minutes

If you have questions or want other free, research-based recipes and/or direction on food preservation, call your county Extension office.