Canning Foods

Introduction…………………………………………………………………………………………………………………………………………………………………….3

Canning Fruits and Vegetables

Canning……………………………………………………………………………………………………………………………………………………………………………5
Procedure for Canning Fruits……………………………………………………………………………………………………………………………………….7
Altitude Table – Water Bath………………………………………………………………………………………………………………………………………….8
Fruit and Tomato Recipes……………………………………………………………………………………………………………………………………………..9
Timetable for Fruits and Tomatoes……………………………………………………………………………………………………………………………13
Scorecard for Fruits and Tomatoes…………………………………………………………………………………………………………………………..14
Procedure for Canning Vegetables…………………………………………………………………………………………………………………………..15
Operation of Pressure Canner……………………………………………………………………………………………………………………………………15
Altitude Table – Pressure Canning…………………………………………………………………………………………………………………………….16
Vegetable Recipes………………………………………………………………………………………………………………………………………………………..18
Timetable for Canning Vegetables……………………………………………………………………………………………………………………………23
Scorecard for Vegetables……………………………………………………………………………………………………………………………………………24
Questions and Answers………………………………………………………………………………………………………………………………………………25

Pickles and Relishes

Introduction………………………………………………………………………………………………………………………………………………………………….26
Types of Pickles and Relishes…………………………………………………………………………………………………………………………………….26
Ingredients……………………………………………………………………………………………………………………………………………………………………26
Equipment…………………………………………………………………………………………………………………………………………………………………….27
Procedures for Safe Pickling……………………………………………………………………………………………………………………………………..27
Pickle and Relish Recipes…………………………………………………………………………………………………………………………………………..28
Scorecard for Pickles and Relishes…………………………………………………………………………………………………………………………..36
Pickle Troubles and What Causes Them…………………………………………………………………………………………………………………37

Jams, Jellies and Preserves

Introduction………………………………………………………………………………………………………………………………………………………………….38
Ingredients……………………………………………………………………………………………………………………………………………………………………38
Equipment…………………………………………………………………………………………………………………………………………………………………….38
Procedure for Making Jams, Jellies and Preserves………………………………………………………………………………………………..39
Jelly Recipes………………………………………………………………………………………………………………………………………………………………….39
Jam Recipes…………………………………………………………………………………………………………………………………………………………………..40
Preserves Recipes…………………………………………………………………………………………………………………………………………………………41
Fruit Butter Recipes……………………………………………………………………………………………………………………………………………………..42
Scorecard for Jam, Jelly and Preserves…………………………………………………………………………………………………………………….43
Common Problems with Jam, Jelly and Preserves…………………………………………………………………………………………………44
Metric Chart………………………………………………………………………………………………………………………………………………………………….44
Definition of Preservation Terms……………………………………………………………………………………………………………………………….45

Index……………………………………………………………………………………………………………………………………………………………………………….46