|Food Preservation Myths|
Plus a Few Home Canning Recipes
Here you will find some food preservation myths plus a few recipes you may want to try.
Myth – Tomatoes are high acid and do not require additional acid to safely can in a boiling water canner.
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
1 quart cabbage, chopped
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
3 cups sugar, divided
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
20 pounds of cabbage
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.
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:
NOTE: Cooked seafood can also be added as part of the solid mixture, but the jars must be processed as follow:
Angela Treadaway is a Regional Extension Agent in Food Safety. For any questions on food safety or preparation of vegetables, contact her at (205) 410-3696 or your local county Extension office.