Here are some canning recipes that I've lifted from various places on the net. Special Thanks to members of the discussion groups that provided some of these recipes. Im not sure who I got each recipe from so if its yours and you want credit - just email me. Also to the USDA and the Cooperative Extension.

Sliced beef rolls

Hot Pack Only: Use top of bottom round it will be as tender as filet mignon when canned. Slice beef about 1/4 inch thick. Cut in pieces approximately 3"x6". Season to taste. Roll each piece up tightly and tie with a string. Brown the beef in a skillet. Pour off fat; add water adn let simmer for 35 minutes. Remove strings. put rolls into jars, leaving 1" head space. Do not pack tightly. Fill jars with boiling water or beef broth, leaving 1" head room. Make sure rolls are covered with liquid. Season as desired. Seal Process pints fr 75 minutes quarts for 90 minutes both at 10 lbs pressure.

Corned beef

cover corned beef with cold water adn bring to a boil. Simmer for 1 hour. Remove meat and cut into pieces suitable for canning. Skim broth and add 2 tbsp whole cloves, 3 bay leaves adn 1 tsp of peppercorn, if desired. Reheat to boiling adn remove spices pack meat into hot jars leaving 1" of head space cover with boiling broth to within 1" of top. Adjust lids. Process pints 75 minutes, Quarts 90 minutes at 10 lb pressure.

Canned Cantaloupes

Fill quart jars with diced cantaloupes. To each jar add: 1/2 c sugar 3 Tablespoons vinegar Fill with water. (Some prefer one stick cinnamon in each jar) Seal and process at 5 pounds pressure for 12 minutes or water bath for 1 hour.

Making Old Fashioned Hominy

Hominy comes from an Indian word meaning "parched corn". To make hominy, first shuck ears of firm, dried corn. I like to use Hickory King corn for hominy. It makes very large, pure white kernals of hominy. Take off the underdeveloped kernals from both ends of the ear of corn. Then shell by hand. The next steps are best done out of doors and away from children. Be very careful handling the lye it can burn you badly and damage your eyes! Put the kernals in an iron pot, preferably a dutch oven. Cover with cold water. Next add 1 1/2 tablespoons of lye to every gallon of corn. Now boil the corn and lye water until the husks separate from the kernals. Dip the corn out of this pot and transfer it to another pot using a slotted spoon or other device. Wash and rinse it ten times in cold, clear water. Rinse til all the husks come off the corn kernals. Then rinse again 10 more times. If you want to hurry the process along, you can pour the kernals out on a coarse meshed sieve and with rubber glove protected hands, rub the husks off the kernals. When all the husks are removed, return to a clean iron pot and boil in water til tender. Hominy can be eaten immediately or canned for the future. Try frying it in a little bacon drippings! Or it can be salted and eaten rather like raw peanuts! I like it best boiled and served with butter, salt and pepper.

Canning Nuts

Dry pecans in 250 oven stir to prevent scortching pk. in pt. jars leave 1/2 " headspace process 10 min. @ 5# pressure. The really good part is when you are ready to use the nuts they are roasted and have such a good flavor.

Canned Pumpkin Bread

2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups pumpkin puree 2/3 cup water 3 1/3 cup flour * tsp baking powder 2 tsp baking soda 1 * tsp salt 1 tsp cinnamon 1 tsp ground cloves 2/3 cup chopped nuts (optional) 1. Preheat oven to 325 F 2. Cream together the shortening and sugar. 3. Beat in the eggs, pumpkin and water. 4. Sift together the dry ingredients. Add to the pumpkin mixture, along with thenuts, if desired 5. Pour the batter into clean, greased canning jars, filling them half full. Bake injars without lids for about 25 minutes, or until the bread rises and pulls away from the sides of the jars. 6. When the bread is done, remove 1 jar at a time from the oven, clean its rim, and firmly screw on a 2-piece canning lid. Let the jars cool on the counter away from drafts. You can tell each jar has become vacuum-sealed when its dome is sucked downward at the center during cooling. Store jars in a cool, dry, dark place.

Strawberry Preserves

6 cups prepared strawberries 4 1/2 cups sugar To prepare fruit. Select large, firm, tart strawberries. Wash and drain berries; remove caps. To make preserves. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 °F above the boiling point of water (221 °F), or until the syrup is somewhat thick (about 15 to 20 minutes). Remove from heat; skim. Fill jars and adjust lids. Process in boiling water for 5 minutes. Remove jars; cool and store. Yield: 4 half-pint jars.

Elderberry Jam

2 quarts crushed elderberries 1/4 cup vinegar 6 cups sugar Combine berries, vinegar, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot mixture into sterilized jars. Adjust lids. Process in boiling water 5 minutes. Remove jars; cool and store. Yield: 6 half-pint jars.

Hot Dog Relish

3 carrots, pared 3 sweet red peppers, cored and seeded 2 qt cucumbers, chopped 2 qt green tomatoes, peeled 2 qt onions, pared 1/2 cup salt 2 tbsp mixed pickling spices 3 cups sugar 1/2 tsp cayenne pepper 1 1/2 cups cider vinegar, 5% acidity Chop or grind carrots, peppers, cucumbers, tomatoes, and onions. Sprinkle with salt and let stand overnight in the refrigerator. Drain. Tie spices loosely in a clean, thin, white cloth and add to vegetables. Simmer 30 to 45 minutes, stirring frequently to prevent sticking. Remove spice bag. Add sugar, cayenne pepper, and vinegar; simmer 5 to 10 minutes. Pour hot relish into clean, hot pint jars; seal with properly prepared lids. Process in a pressure canner at 10 pounds pressure for 10 minutes. Remove jars; cool and store. Yield: 8 to 10 pints.

Bread and Butter Pickles

4 quarts cucumbers, sliced 1 1/2 cups onions, sliced 2 large garlic cloves 1/3 cup salt 2 qt ice, crushed or cubed 4 1/2 cups sugar 1 1/2 tsp turmeric 1 1/2 tsp celery seeds 2 tbsp mustard seeds 3 cups white vinegar, 5% acidity Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars; cool and store. Yield: 7 pints. NOTE: Sugar may be reduced to 4 cups if a less-sweet pickle is desired.

Sweet Gherkins

5 qt cucumbers, 1 1/2 to 3 inches long 1/2 cup pure granulated salt 8 cups sugar 6 cups vinegar, 5% acidity 3/4 tsp turmeric 2 tsp celery seeds 2 tsp whole mixed pickling spice 8 1-inch pieces stick cinnamon 1/2 tsp fennel (if desired) 2 tsp vanilla First Day Morning -- Wash cucumbers thoroughly; scrub with vegetable brush. Drain cucumbers; place in large container and cover with boiling water. Afternoon (6 to 8 hours later) -- Drain; cover with fresh, boiling water. Second Day Morning -- Drain; cover with fresh, boiling water. Afternoon -- Drain; add salt; cover with fresh, boiling water. Third Day Morning -- Drain; prick cucumbers in several places with table fork. Make syrup of 3 cups of the sugar and 3 cups of the vinegar; add turmeric and spices. Heat to boiling and pour over cucumbers. (Cucumbers will be partially covered at this point.) Afternoon -- Drain syrup into pan; add 2 cups of the sugar and 2 cups of the vinegar to syrup. Heat to boiling and pour over pickles. Fourth Day Morning -- Drain syrup into pan; add 2 cups of the sugar and 1 cup of the vinegar to syrup. Heat to boiling and pour over pickles. Afternoon -- Drain syrup into pan; add remaining 1 cup sugar and the vanilla to syrup; heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch of top of jar. Adjust jar lids. Process for 5 minutes in boiling water (start to count processing time as soon as water returns to boiling). Remove jars. Set jars upright, several inches apart, on a wire rack to cool. Yield: 7 to 8 pints.

Sweet Pickle Sticks

6 pints cucumbers (about 24 medium) boiling water 3 3/4 cups vinegar, 5% acidity 4 cups sugar 3 tbsp salt 4 tsp celery seeds 3/4 tsp mustard seeds 4 tsp turmeric Select fresh cucumbers. Wash and cut into sticks. Pour boiling water over the sticks and let stand 12 to 14 hours or overnight. Drain and pack into clean jars. Combine vinegar, sugar, salt, celery seeds, mustard seeds, and turmeric. Boil mixture for 5 minutes. Pour boiling hot mixture over cucumbers in jars, leaving 1/2-inch headspace. Adjust lids. Process 5 minutes in boiling water. Remove jars; cool and store. Yield: 6 pints.

Quick Dill Pickles

(Can be packed whole, as strips, or as slices.) 4 lb (4-inch) pickling cucumbers (32 to 40 cucumbers) 1/3 cup canning or pickling salt 4 cups water 2 1/2 cups vinegar, 5% acidity 24 to 32 peppercorns 1/2 cup dill seeds or 12 to 16 heads fresh dill weed Wash cucumbers. Cut 1/16-inch slice off blossom ends. Slice or strip if desired. Place in bowl and cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Drain. Combine salt, water, and vinegar, and heat to boiling. Pack cucumbers in sterilized pint jars, leaving 1-inch headspace. Add 4 peppercorns and 1 tbsp dill seeds or 2 heads fresh dill weed to each jar. Pour vinegar solution over cucumbers, leaving 1/2-inch headspace. Adjust lids. Process 10 minutes in boiling water. Remove jars; cool and store. Yield: 6 to 8 pints.

French Sour Pickles

2 lb (3-inch) pickling cucumbers 3 tbsp pickling salt 2 qt water 3 cups white vinegar, 5% acidity 4 small white onions, peeled 4 small garlic cloves 4 tsp mustard seeds Wash cucumbers; slice 1/8 inch off each end. Place cucumbers in large bowl. Sprinkle with salt and cover with water. Let stand 24 hours; drain well. Heat vinegar in medium saucepan to boiling. Pack cucumbers in 4 hot, sterilized pint jars. Place 1 onion, 1 garlic clove, and 1 tsp mustard seeds in each jar. Pour boiling vinegar over cucumbers, filling to within 1/4 inch from the top. Adjust lids. Process in boiling water 10 minutes. Start to count processing time when water in the canner returns to boiling. Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal. Yield: 4 pints.

Chowchow

1 medium cabbage, chopped (2 qt) 6 medium onions, chopped 6 green peppers, coarsely chopped 6 sweet red peppers, coarsely chopped 1 qt chopped green tomatoes 1/4 cup pickling salt 2 tbsp prepared mustard 6 cups 5% acidity vinegar 2 1/2 cups sugar 1 1/2 tsp ground turmeric 1 tsp ground ginger 2 tbsp mustard seeds 1 tbsp mixed pickling spices Combine cabbage, onion, peppers, tomatoes, and salt in large bowl. Cover; let stand overnight. Drain. Mix mustard with a little vinegar in kettle; add remaining vinegar, sugar, turmeric, ginger, mustard seeds, and pickling spices; simmer 20 minutes. Add vegetables; simmer 10 minutes. Immediately ladle into 7 hot, sterilized pint jars, filling to within 1/4 inch from the top. Adjust lids. Process in boiling water 5 minutes. Start to count the processing time when water in canner returns to boiling. Remove jars. Cool on wire racks 12 to 14 hours. Check jars for airtight seal. Yield: 7 pints.

Hamburger Dill Chips

4 lb (4-inch) pickling cucumbers 4 1/2 cups water 1 qt white vinegar, 5% acidity 6 tbsp pickling salt 16 heads fresh dill 4 tsp mustard seeds 16 peppercorns Wash cucumbers; slice 1/8 inch off each end. Cut cucumbers into 1/4-inch crosswise slices. Combine water, vinegar, and salt in large saucepan; bring to boiling. Pack cucumbers in 8 hot pint jars. Add 2 dill heads, 1/2 tsp mustard seeds, and 2 peppercorns to each jar. Pour boiling liquid over cucumbers, filling to within 1/4 inch from the top. Adjust lids. Process in boiling water bath 15 minutes. Start to count processing time as soon as jars are placed into actively boiling water. Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seals. Yield: 8 pints.

Sweet Dills

4 lb (3- to 5-inch) pickling cucumbers 6 cups vinegar, 5% acidity 6 cups sugar 6 tbsp pickling salt 1 1/2 tsp celery seeds 1 1/2 tsp mustard seeds 2 large onions, thinly sliced 16 heads fresh dill Wash cucumbers; slice 1/8 inch off each end. Cut cucumbers in 1/4-inch crosswise slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large kettle. Bring mixture to boiling. Place 2 slices onion and 1 dill head in each of 8 hot pint jars. Pack cucumber slices into jars. Place 1 slice onion and 1 head dill on top. Pour boiling liquid over cucumbers, filling to within 1/4 inch from the top. Adjust lids. Process in boiling water 15 minutes. Start to count processing time as soon as jars are placed into actively boiling water. Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal. Yield: 8 pints. Canning Potatoes Wash and clean off all dirt and blemishes. Dice slice or leave small ones whole. To keep them from discoloring after they're cut, drop them in a solution of 1 tsp salt per quardt of water. Raw pack fill jars with potatoes, leaving one inch from the top. Process whole potatoes, both pints and quarts, for 40 minutes at 10 pounds pressure; diced or cliced, both pints adn quarts for 45 minutes at 10 lbs. Hot pack drain potatoes if they where in salt water to prevent discoloration. Boil whole potatoes in fresh water for 10 minutes, diced or sliced potatoes for 2 minutes; then drain. place potatoes in jars leaving one inch at teh top. add salt as desired and boiling water. allowing one inch of headroom. Process whole potatoes inn pints for 30 minutes, quarts for 40 minute, both at 10lbs pressure process pints of diced and sliced for 35 minutes adn quarts for 40 minutes both at 10 lbs pressure.

A Great Tip From Mary

Oh, my process for canning cheese sauce (in the big #10 cans found at the wholesale warehouse)...is easy...just bring it to a light boil and pour into hot jars and seal with lids and process at 10# for 20 minutes...viola...canned cheese sauce...you can buy plain cheese sauce or Spanish type to use for tacos, enchiladas, etc. I don't really care for Velveta or canned sauce but we eat so much cheese, I am exercising all of my options to be sure we have some type of cheese available, at least for cooking..when there may be little available...short of having a goat or cow...lol...perhaps I will trade a horse for one of those animals...and learn a new trade! Mari Susan P.S. I buy ketchup and tomato sauce and tomatoe puree in the large cans and recan those too...these products cost around $2.00 a can...and I get many pints of goods from doing this...and it is easy and such a good feeling to see all of that food stuff in my store rooms...ms

 

 

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