834 canning fruits vegetables pickles jellies
TRANSCRIPT
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
1/50
Canning Foods
PB724
Fruits Vegetables Pickles Jellies
$5
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
2/50
Canning Foods
Fruis
VegeablesPickles
Jellies
Reba K. Hendren, Professor EmeritusRevised by Janie Burney, Associate Professor
Family and Consumer ScienceWilliam C. Morris, Professor
Food Sciences and Technology
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
3/50
CONTENTS
Inroducion
Canning Fruis and VegeablesC 5P C F 7A W B 8F Rp 9 F S F P C V 5Op P C 5A P C 6
V Rp 8 C V 2S V 2Q Aw 25
Pickles and RelishesI 26yp P R 26I 26Eqp 27P S P 27P R Rp 28
S P R 6P W C T 7
Jams, Jellies and PreservesI 8I 8Eqp 8P M J, J P 9Jy Rp 9J Rp 0P Rp F Bt Rp 2S J, Jy P
C P w J, J y P M C D P 5
Index 6
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
4/50
4 Canning Foods
Preserving ood ; S p , w , , S p w , w y w, -qy p
F p y y w -, , y T y p , , , qp w
Y, y p p p T p w S p p P p w p
P zy w p Ezy p T zy p p I y , zy , I p, zy y y
INTRODUCTION
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
5/50
Canning Foods 5
C p w- , py p
C p , p w-
C p y q p
W p p w w
S w y My
Danger Zone. p z w p w p y (D p z 2 )
S w -p y
C p p w w p**
Fz p p w , y w (D 0 F w w)
R p z
*USDA Keeping Food Sae o Ea, Home & Garden Bullein, #182.
**Do no sore raw meas or more han 5 days or poulry, fsh or g round mea or morehan 2 days in he rerigeraor.
Temperature of Food*For Control of Bacteria
D F
250
20
22
65
0
25
60
0
2
0
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
6/50
6 Canning Foods
Selecting EquipmentFor Canning
Jars: S j T j wM p w j I p, y, pt p j (- y) y - U j w p, y
y w Hw, p w j p J w M j
C j ; p T py p p j
Lids: S w-p (- ) T w-p w w ; p T w j y y
W w , p p W , w-p
S w-
p w j Do noatemp o ighen. O w p A j , y p ppp T j
Fw y
S py y p qf
Canners:A , p T - y py w p , p A y p w- , p
: 20 F(6 C) U p p
CANNING
C p z p p qy, p w p C y p S y
p
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
7/50
Canning Foods 7
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
8/50
8 Canning Foods
Waterbath Canner: W y p , y
q w y T p j p w 2 w j p A w w j p p p T
I p , p - y w C L p w p p
p p
Pressure Canner: P - f , z D py Fw y
Methods of Filling Jars
S y p -
w, y y p p j B
Hot Pack: H yp,j w j Kp p p y y j
aw Pack*: F j w w w yp, j w P w y, y
p P w , p y, yp
* "Raw pack" is the term now used inplace o cold pack.
F, p w
Selecting Fruit
F , , , p p p I , p p
Preparing Fruit for Canning.
W, p p -
pp, p p w 000 ( C)* p D p w p j A w 20-25 p w-
Yield o Canned Fruis rom Fresh
Fruits Fresh Canned
App (8 )2 -
q q
Ap (50 )2-2
8-22 q q
B (pw)
(2 q) -2 (-2 q)
2-8 q q
C (,pt)
(56 )2-2
22-2 q q
P (8 )2-
8-2 q q
P (50 )2- 20-25 q q
P (56 ) -2
22-0 q q
Sw (2 q) -
2-6 q q
(5 )2 -
5-20 q q
CANNING FRUITS
*
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
9/50
Canning Foods 9
C w w w- S p p, F , w q
(w j ) yp T yp y , y, p w pp
pp yp, w :
Type of syrupAmount of
water or juice
(cups)
Amount of
sugar (cups)
Yield
(cups)
LMHy
3/42
3/45
51/
B q
Boiling Waterbath(See below)
F w p, p j ( ) w; Aw w j 2
F p, p j w
A w y w 2 p j P w
qy S p w w Aj
y W p, y wy y w p p Iy j L j y ( ) D W j p, w p S , y p
p j
W 2" p j
Sweeteners
L- yp - y y p D -yp, y y
Artificial Sweeteners: F , w Py w w
Without Sugar
S ; y
t F y y w j w p w w Pw w
Head Space
L p w p j T w p p
Processing ime or Fruis, omaoes and PicklesB W
P Dp A
0-1000 ft. 1001-3000 ft. 3001-6000 ft. Above 6000 ft.
U pp p
( p)
A 5 p p
A 0 p p
A 5 p p
A Aliudes:
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
10/50
10 Canning Foods
Preparing and Canning FruitsP p ,000 I
y , p 8 Cy E w w y
Processing ime in boiling aerbah a 22 degrees F (00 degrees C) in minues
Fruit Head Space Pint QuartAPPLESP, Dp 000 ( C)* p w p DHo Pack: B pp 5 yp w (R yp p 8) Aj j P 20 20
APPLESAUCES pp y w P,q A y w p
pp M p R P Aj P 5 20
APICOTSFw p P p 0
BEIES (excep srawberries)W ; w Ho Pack: A p q P p P jaw Pack: F j w p, j w C w yp (R yp p 8)
5
5
5
20
Recipes for Fruits and TomatoesP p
p F , p
p 8 L y C w yE
*
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
11/50
Canning Foods 11
Prearing and Canning Fruis (coninued)F 000 , j ( p 8)
P w 22 F (00 C)
Fruit Head Space Pint Quart
CHEIESW R p, H P: A p p q A p w p q pt Cp B P Aj P P: F j w p, j w C w yp (R yp p 8) Aj P
5
25
20
25
PEACHESW p S y
y p, p w , p Cy w D Dp p 2 p p w D pH P: H p yp (A yjy y w y) P C w yp Aj P P: F j w w C w yp(R yp p 8) Aj P
20
25
25
0
PEAS
W p C Fw p p, p 5 yp j 20 25
PLUMSW F y ptW w p, p p Ho Pack: H p yp j (Ay jy y w y) P C w q Aj Paw Pack: F j w w C w yp(R yp p 8) Aj P
20
20
25
25
HUBABW C - p A p q L w j H P C w j Aj P 5 5
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
12/50
12 Canning Foods
Prearing and Canning Fruis (coninued)F 000 , j ( p 8)
P w 22 F (00 C)
Fruit Head Space Pint Quart
STRWBEIESS , p w W; w H (p) Ho Pack: Cy 3/4 p q L p ppy H w p P Aj P 5 5
TOMATOES CUSHED(wih no added liquid)W p w 0 60 p T p w,
p f f y p q H - q qy p, w p y p T w j C , p O , y q , y T Tyw w C T y A 2p t j p q j A p p q
j, F j y w , p Aj p w p 5 ; q 5 5 5
TOMATOES, WHOLE O HALVESC , w , y p W y R Dp w 0 60 , qy p wSp f L w A 2 p t j p q j O p y H q
jHo Pack: P w p,py w j y F j w , p Aj Paw Pack: A 2 p t j p q j O p y F j w w C w j, -p Aj P
N: p , p 22
85
85
85
85
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
13/50
Canning Foods 13
Prearing and Canning Fruis (coninued)F 000 , j ( p 8)
P w 22 F (00 C) Fruit Head Space Pint Quart
TOMATO JUICES p D - W, wy y p W j y p y y t p j p, q p t H w Kp t w w p S
q B ; t P (I j p , py q p C, j) A 2 p t j p q j H j F j w j, -p Aj P 5 0
TOMATO SAUCEW , p C p
S, qy P C pp y - A 2p t j p q j A p p P j Aj P 5
0
FUIT JUICESW, , p Swy S A 2 p j Aj P w 0 0
GRPE JUICE
W, p A w R 0 S 2 (J w p 2 y T y p) S j A 2 p j H j F j w j Aj P w 0 0
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
14/50
14 Canning Foods
ime able or Canning Fruis and omaoesP w 22 F (00 C)
Fruit & Tomatoes Type Pack Pints Quarts
App H p 20 20
App H p 5 20
ApH pRw p
2025
250
B (p w) H pRw p 55 520
CH pRw p
2025
250
PH pRw p
2025
250
P H p 20 25
PH pRw p
2020
2525
Sw H p 5 5
(w )H pRw p
8585
8585
C H p 5 5
J H p 5 0
S H p 5 0
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
15/50
Canning Foods 15
Scorecard or Judging Canned Frui
Excellent Good Fair Poor
Product
Uy w-p, ppp z, , p w-p, w w, y j
Co
lor
N, , ,
p
Texture
, pp, , , y pp
Syrup
C, , , t
Container
S j, , , y
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
16/50
16 Canning Foods
Selecting Vegetablesfor Canning
M w pp S
y w w p y
Oy , ppy A w w y j F p, w z y
Preparing Vegetablesfor Canning
R w , w qy p I p, p
W qy w, w L w w
Methods of Filling Jars
Hot Pack Methods: P w H , w q, U q j p A w w q
aw Pack Methods: P ,w
w w P , p y y p
Headspace
L p w p j T p w p p
W pp p p, 2 w T w p p z P t 2
; p A j j, p j L p w j w jAj p 5 F w p, p p Aw
p p 0 T w p A y w p *F , p-6 w p p 20 F (6 C) I pp 000 F w , 0-p w p
F , j7 w p I p w p, y q j F w, Aj j
CANNING
VEGETABLES
PressureCanner
P - p p p
C w f yp Cy -w p
* w , w p 0
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
17/50
Canning Foods 17
S C8p 8-2
W q p,9 f f L wy D y wyA 00 F ,wy p p Uy w p- pCy wy y p t p
R j w2 I , y w p j L p j pp, y , wy A j p -, p w W w py w;
yWp w py , w ; yA j 5 y, , yp wy P j , y z j
*I w , w p 0
p y p Clostridium botulinum.
B -, w- 5 B p 20 B
T y y pD
O , py j A, p j 20 F(6 C) y y p Clostridium botulinum.T p p j
Keep in Mind theFollowing Steps When
Canning Vegetables
S , y B 2 p
W pp P -p
Guard Against Spoilage
P , p p , p W w , p
p (22 - F, 00 C 000 ), w - Lw- q p (20 F,6 C) y p Clostridium botulinum.
Clostridium botulinum p , w I y , p w p p
A - w B p Clostridiumbotulinum, y, w w
w j w- A p w,
y p y p T p- - w F p
Aliude able or VegeablesP C (20 F)
P Dp A
Weighted-Gauge Pressure Canner Weight to Use
S ,000 0-p
A ,000 5-p
Dial-Gauge Pressure Canner Pressure on Dial
S 2,000 p
2,00 ,000 2 p
,00 6,000 p
6,00 8,000 p
N: F w- , 5 p p y ,000
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
18/50
18 Canning Foods
P j;5 w q
Wp j -6
P j p 7w 2 w
Aj p 8L p 0 9p,*
S w0p p p
U W p, 2
;
A z, pp wy F w, w p
Op pp , wy
j, 5P 6
T y, 7 , , y p
* F p, w p 0
A ,000 , y C w y E y w S C S w y
Yield o Canned Vegeables rom Fresh
Vegetable Fresh Canned
Ap (5 )
q q
B- L, P
(2 ) - 5
6 - 8 q q
B Sp (0 ) - 2
5 - 20 q q
B, w p (52 )2 -
7 - 20 q q
C, wp
(50 )2 -
6 - 20 q q
C - Sw,
(5 )6-6
8 - 9 q q
O (26 )
7 q q
P G, p (0 )2 - 2
2 - 5 p p
Pp 50 5 q q
Sp (8 )2 -
6 - 9 q q
Sq S (0 )2 - 2
6 - 20 q q
Sw P (55 )2 -
8 - 22 q q
(5 )
2 -
5 - 20 q
q
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
19/50
Canning Foods 19
Preparing and Canning Vegetables
P p ,000 I y , p A p 8 L y C w y E y w S C S
N: F w- , 5 p p y ,000 *
Processing ime (min) ressure canner a 20 degrees F (6 degrees C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable Head Space Pint Quart
ASPARGUSW, W - pH P:C p w wB 2- P , j y A p p; p q
C w q Aj P P: P w p y j( ) A p p; p q C w wAj P
BEANS, F LS y , wH P: C w wB P , j y A p p; p q Cw w Aj P
P: P w j L p p; q D p w A p p; p q C w w Aj P
BEANS, SS p p W , - pH P: C w w B5 P , j y A p p; p q Cw q Aj P
P: P w y j A p p; p q Cw w Aj P
BEANS, SU y Fw p p
R p
0
0
0
0
20
20
55
0
0
50
50
25
25
65
* C w y y E y w S C S w y
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
20/50
20 Canning Foods
Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)
0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable Head Space Pint Quart
BEETSS z C f p, L t C w w p y (5-25) S L w C - ; qH P: P A p p; p q C w w Aj P
CAOTS
W p S H P: C w wB P A p p; p q C w qAj P P: P w y jL p A p p; p q C w w p Aj P
CON, C S
S H, w C , p U .H P: q , 2 p w B P A p j Aj P P: N
CON, W KS H, w C / p C: D pH P: q , 2 p
w B 5 P C w q, p, j p w qA p p; p q Aj P P: P w j L- p D p wA p p; p q C w w p Aj P
R p
R p
0
25
25
85
55
55
5
0
0
N
85
85
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
21/50
Canning Foods 21
Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)
0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable Head Space Pint Quart
OKRS p W L pw - p C w w 2 F j w q A p p; p q Aj P
PEAS, F BS w pH P: C p w w D P L -
p p; q D p p w A p p; p q C w w p Aj P P: P w p j L -p p; 2 q D p p w A p p; p q C w w p Aj P
PEAS, F GS w p
H P: C p w w B 2 P p y j A p p; p q C w q Aj P
POTATOES, C WW, p - p 2 p , p p ( p q w) D O C w
w B 2 ; w p 0 ; H P: P A p p; p q C w w Aj P
R p
R p
25
0
0
0
5
0
50
50
0
0
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
22/50
22 Canning Foods
Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)
0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable Head Space Pint Quart
PUMPKIN, C ( )W P, - A w B 2 P p C: D p A p p; p qH P: C w q, - p p j Aj P
MIXED VEGETABLES SOUP MIXYield: about 7 quarts
6 p 6 p, w w 6 p 6 p p w p z
W p , w H , w C / p W Sp - p
S y, w , z C t w p A p p q j, B w p q, - p Aj p
Note: For other vegetable combinations, process thelength o time needed or vegetables requiring thelongest processing time.
SPINACH AND OTHE GEENS
S P wy, w w R H P: C w w p 5 w (O, p 2 p 0 w w) P y j A p p; p q C w wAj P
R p
R p
55
75
70
90
90
90
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
23/50
Canning Foods 23
Prearing and Canning Vegeables (coninued)Processing ime (min) ressure canner a 20 degrees F (6 degrees C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable Head Space Pint Quart
SQUASH, W(A, B, Btp, Bt, GD H)
SWEET POTATOESS z w B py (5-20 ) S p C: D p F j
w p A p p; p q C w w yp Aj P
TOMATOES (N q) (w ) y p Fw pp p P
TOMATOES, CUSHEDFw pp p
TOMATO JUICEFw pp p 2
Fw pp p pp
65
25
5
5
90
25
5
5
ReprocessingUnsealed Jars
I j, j- y I y, j; w, ppy pp ;
p w 2 p Hp j y j j z p F j w y
Storing Canned Foods
P w, R w j; w j L
j , ,, y p D j 95 F pp, , , t U -, w qy yp Dp y
, w - p A z w p j I j w y y z,wp wpp, p y w
wpp
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
24/50
24 Canning Foods
Time Table for Canning Vegetables
F 000 , j ( p 6)
Processing ime (min) ressure canner a 20 F (6 C)0 ounds ressure or eighed gauge; ounds ressure or dial gauge
Vegetable (Low-Acid) Type Pack Pint Quart
ApH pRw p
00
00
B, LH pRw p
00
5050
B, SpH pRw p
2020
2525
B H p 0 5
CH pRw p
2525
00
C, C SyH pRw p
8595
N N
C, W KH pRw p
5555
8585
O H p 25 0
P, F, ByH pRw p
00
5050
P, F, G H p 0 0
Pp, C H p 5590
M V Sp M
H pL
q p
Sp & O G H p 70 90
Sq, W H p 55 90
Sw P H p 65 90
, W HH pRw p
2525
2525
, C H p 5 5
J H p 5 5
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
25/50
Canning Foods 25
Scorecard or Judging Canned Vegeables
Excellent Good Fair Poor
Product
U z, pp y, , pw-p, w, y j, y
Color
N , p
Texture
, pp,
Liquid C, p, y, ,
t
Container
S j, , , y
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
26/50
26 Canning Foods
Q Wy ?
A W , j p w , p- wp
Q Wy p
j?A Lq
w p y zy
Q D -p ?
A O-p y p, w f y I y , t -p
-p V p yp
Q Hw - y ?
A T p I - , ,w- p Sp y
Q Wy
q p?A L q y
p p, p y j w p -y C p p A p , wp p z y w w p
Q C w - p ?
A N Ap p p -y p Aq y p
Q I p ?
A N, Jy p T p j py p
Q W j?
A F yp P y j, U yp
Q I w q y?
A Cy q y p A, y y -p w I q y, D y
Q W , ?
A C y ,
p p p F wyy w qy w
Q I w ?
A Y, y p p
Q W p?
A I , p
p F , p I w, p j p p
Q W w t j ?
A T w y w, y pI q
y, Q W y ?
A F pp p - w
Q W y p-?
A F w p j
Q S p p?
A N, p- p
Q S w w p- p?
A Y,
QUESTIONS & ANSwERS
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
27/50
Canning Foods 27
P, p py,
P , p Mp p w ,p w
P p p - w
B y w w pp w, I , y y j w
V, , p- f
p y p
T p
K p P p w p p
Types of PicklesAnd Relishes
B p p w D - p D p,
yw T y pp Wppy , p p, y, , y, y p, y w -
p
Quick Process Pickles
T :P
, w w p
P w - w p p
w p p
Fruit Pickles: T p y w py, w- yp
elishes: R pp Tyy py
Chutney: A w
wp
Selection
U y -qy S
P p y y p p W- - ( ) pw w w p- S y z z
p wU
p w p I -y, w-, p D w y
Ingredients
Salt: P,
T p I - T - z -z y yT z y p
Vinegar: U w 5 6 py (50 60 )C , p, , y
D (w) w w
Spices: Sp p w p F , wy p y -
CANNING PICkLES
AND RELIShES
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
28/50
28 Canning Foods
Sugar: U w , p p
Water: I w , y w p p ppy B w 5 C 2 R y Swy p w w D W w y
Ingredients Found inOlder Recipes
T w p -p T p, p p-- -qy
Lime: L p, p -q-y p--
w I p , -p y D
Alum: A p p -qy p-- w I t , , -y T p y
Equipment
Utensils: F , j, pp - w y , y p U j w w p w
A w- p, w
T ,p p F - p q, pp w,, D ,pp, z C y w p
p U w p p
Jars: U jw w M S p w M j Hw, j y - y wj -
P p j w q Wp j w , p ppw Aj
Lids: U w-p ,w w w p T w y -, -p y y
Waterbath Canner: W y p , y q w y T p j p w 2 w j p A w - w j p p p T
Procedures for SafePickling
qy p, w- z p p
p
Filling Jars: F j, p p j yp
pA -p j
w p Wp
j yS p y p
Adjusting Caps (Lids): S w-p ( w w ; p) T w j y y
W w ,
p p W , w-p
S w-p w j DO NO AEMP O IGHENO w p A j , y p ppp T
j Fw -
Heat Treatment: H y p zy y f , P j p w wy q
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
29/50
Canning Foods 29
T US Dp A p p p w
A p-t -, wy p w t j
F p p w- , wy 5 p y C p p , w w w , -j w- A p(Clostridium botulinum) w, yp p T
w p w
Pickles and RelishRecies
P p ,000 I y , A
p 8A y US Dp A,p w - p p p
Brined Cucumbers
W y w C1/ t . L 1/4
t.F j w 2 w pC w 0p y p q wP y p - P y pU w p
w p -2 A j w w
w ( ) A p pyy w q w p p T w- p , p w y I w F p, w w p
pyy Ay yw, w- w T w y j j p p w T y, 5 0 p -, 2 p 0p P
p p t A w 6 w ,p p p 0 p R y I7 , w y y T y y p pD , p8
p y pw p pyw 60 70 F Aw p, - p wy A70 F, , w p p pF p w9 p p
y pp - w y A ,
; , pI p0 , p p p , p w w A p y Kp p p, y w y
w S w 2- p yq U p w p
Sweet Cucumber PicklesYield: about 4 pints.
( p)6 p
p p p p*
*Use 1 tablespoon cloves and 1tablespoon ginger root in place o picklingspices, i desired.
R w L pz w; y p
C , p
( y )B p, 2
R p p Aw y E y, p f q, p p
P p j B p p p, -
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
30/50
30 Canning Foods
p; j p w 22
F 5
Sour Cucumber Pickles
U p SwC P p
Sweet Pickle Sticks
Yield: 7 to 9 pints.
8 p - - p
1/ p p
p p (5 p)2 p y p w p2 p
T p y p W f 1/ S pSp w p Cw 2
R A D wC , , y ,
p 6-qt H
Hot Pack: A wy S y y F j w w -p Aj P w , p
q, 5 aw Pack: F j, -
p A , - p Aj p w, p 0 ; q 5
S j p p w p
Fermented Dill Pickles p p ,
2 p w pp
5 y w 2p
p (5 p) p p 8 p w
C w wW y, , y 1/ f - D wp y
P p p y 5- j F w p P y p p (G y , ) Ty , w p
C w y p
U w p
w p A j w w w* C yw Kp p p y w S y y D p, y -py w I y, , pp p p
I w w -
Ay w p w pp p- D y
T y y y p- pI j, y p w p j I , p p w T y p S ,
5 P p, w
, , q j; A pC w p j Aj j
P w 5 R j j p, p, w
*A ood quality polyethylene bag
flled with 3 quarts o water and 4tablespoons o salt also makes a desirablecovering. See step 4 on page 28.
Quick Dill PicklesYield: 7 to 9 pints.
8 p , 5
p ()2 w6 p ( q) p
8 p w (2 q) p w
( p p p)2 p p p p p p*
* 1 head o dill per pint may besubstituted or dill seed.
*Processing timesgiven in these recipes
are for altitudes of1,000 feet or less. If
you live at a higheraltitude, add timesgiven in AltitudeTable on page 8.
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
31/50
Canning Foods 31
W C f1/ M p
2 w p L 2 D
C p , p , 2 q w p p ( w)
H P j; j Cw w p j Aj j P w p 0; q 5
Dilled Green Beans
p , w ( q)
H ppp, ( pp p j)
W ( p pp j)
D ( p p p j)G ( p p j)5 p
5 p w p
W y; p j P , j; ppp, ,
C , w ; P q , p jAj
P w 5 ( p
w ) R j jp, p, w
Cauliower Pickles
Yield: 5 pints
q w ( )
2 p
p w ppp p p 2 q (2 y)
q w 2 p p p y p ppp p
W w; C w, ppp p; C w D w
C
B A ; 0 -p
R ppp P p j C w j pC ppp p p j Aj
P w 0 R j S j p w w ,
p p
Bread and Butter PicklesYield: 8 pints.
q , z( 6 p),
8 p , y ( p)
2 p p -2 q (2 y), ,
p p p y 2 p p (5 p)
W y, ; Sp 3/ A A y C w
; , D
C , p ; 0 A F j w yp Aj P w (22 F) 0 S p w
Pickled BeetsYield: 6 pints
q , ( 7 pw p)
p p, w2 2 p p p p w
W L 2- p C w w w
D; p Ly p , , w C , , w, p B A , 5
*Processing times givenin these recipes are for
altitudes of 1,000 feetor less. If you live at ahigher altitude, add
times given in AltitudeTable on page 8.
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
32/50
32 Canning Foods
R p P p j C w q, p
Aj j P p q w 0 S j p w w , p p
Pearl Onion PicklesYield: 7 pints.
q p 2 p 2 p pp *
- p 2 q (w w
p w )7 , ppp7 y
* 3 tablespoons o mixed pickling spicesmay be substituted or the horseradishand mustard seed.
S , w w 2
D; p w p Sp w w (2 q w p ) L 2 D f w; yC , , S 5
P j, - p j, y ppp P ; j -
P p 0 w
Pickled Okra p p p
p (5 p) p p w6 p ppp6
W , p pj A ppp j H , , w C w Aj P w (22 F) 0 R j
Pickled PeachesYield: 5 quarts.
5 q p p6 p q p p p0 5 p
U , p p H, C, D R C M yp 6 p q H p p L yp 0 j : p pp, 2 p A j, w yp, j P w 25 L p w; , w 6 w
Pickled Pears q p2 q
p w q 2 2 p w p
W p, p, q B p p w 0 p y C w p w , , p P p
D yp A p D , p p yp P j w yp P w (22 F) 0 Y: 8 p IKf p , p / 3/4 T pp w y
y yw Sp ( 60-65 F),y p 2 w T pw t P p
Quick Party Pickles
q p q p
D p ( y yy ) P 2
q j y p w :
p 2 p w p2 ,
T p w wyp S
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
33/50
Canning Foods 33
Pickled PeppersYield: about 8 pints.
q ppp, B, H
0 p 2 p w
C w pp-p w (p w) L p D; C 0 p w 2 p w; p y 0 5 P ppp j,
- p C w p Aj p w p 0 ; p 0
Variations: A PPpp p w:
2 p pp 2 ( p j)
2 p
Green Tomato PicklesYield: about 9 pints.
(6 p) 2 p p p p (5 p) p w p w p p p y
p
S Sp w p 6 D; ,p, y p A w B , - 0 ,
p p w ppy R p F j
w L- p Aj w Aj p w p 0 ; q 5
Corn Relish
Yield: about 9 pints.
0 p w (6 20 -z ) 0- p z w
2 p w ppp (
5 )2 p w ppp (
5 )2 p pp y p (8 0 ) p 5 p 2 p p 2 p y p
Fresh corn: R C w 5 ; p w D; D p
Frozen corn: D
C ppp, y, ,, , y C p , 5, y M y
w q ;, w ,
R 5 , y
F j y w w , p pj, p Aj P w 5 ( p w ) R j j p,
p, w
Piccalilli or Chow ChowYield: 3 pints.
q pp p pp w ppp p pp ppp p pp 5 p ( 2 p) pp
1/ p
p 2 p w , p2 p w p
p
C , w D p , , w q p
C Pp y ; w A B
A , , y 0 , -
R p P , p j
F j pAj
P w 5* R j S j p w w ,p p
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
34/50
34 Canning Foods
P y y jU w p p, p
w y j Rp , p w pJ A (2 -p q w)
C w , ,w ( ) w C w p p j
p P w p A j w w w
A w - p p w ( p q w) p T - p , p w y
I w F p, w w p p
Ay y-w, w- p w
T w p j j p p - w
*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, add
times given in AltitudeTable on page 8.
Tomato Apple Chutney
q , p pp
q pp, p pp2 p , , w2 p pp p pp ppp
(2 )2 p w q w p p p w p p
C p w p p y
pp B ; wy, qy ( ) Rp P p j w p j Aj p w 5 * S p w w
Sauerkraut
Yield: about 9 quarts.
25 p p , p
( )
W q, w 2 p p q
R y p , - ; w
C q; U p , q
I , y p w 5 p L - wy T w p w
F p I j w, 2
w A p 68 72 F - F yp 6 w
H P: H qwy t P , j w j p j Aj j P w 0 p 5 q
R j C p
w-p
Watermelon Pickles
Yield: 4 to 5 pints.
q w 3/4 p q w2 y 9 p p , w
p w p w 6 - p , y , w
P p ; - p C w y w q w A L 5 6
D; w Cw w -, 0 (
) DC , , p
w p ( w); 5 p w p; L
H yp ( 0) P p y , p j A - p j;
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
35/50
Canning Foods 35
w yp p j Aj P w 5 *
Chili SauceYield: 5 pints.
2 p 6 ppp p 2 p p 6 p w 2 p p
2- p
P, Cp ppp P t A C p , qy, y p ( ) F p jw L - -p P w 5
Tomato CatsupYield: 3 pints.
pp p ,(p)
2 , pp p pp ppp2 p p p , pw p w p p w 2-
2 p
C pp ; 0 P A p, , pp wy
C , y R p A P p j L - -p P w (22 F) 5
Onion Pepper Relish6-8 , y pp
( q)
-5 w ppp, ypp ( p)
-5 ppp, ypp ( p)
p q p
C C - - (5 ), y
P
, p j p j, j P w 0 ( p w w )*
R j p, p, w
Bread and Butter PickledSquash
Yield: about 7 pints.
( p) q(yw) z2 ppp, 5 , p 5 p p p p p y 20 w
C q - w ppp C w p ; D
M w p;
pF p j w q w L- p
Aj ; p w 0 * B j w
Hot Squash RelishYield: about 7 pints.
p (7 q) q2 p ppp y ( q) p p p 2 p 2 p y ppp, z*2 p pw p
*One-ourth to one-hal teaspoon crushed
red peppers to each pint o vegetables maybe substituted or hot peppers. Start withone-ourth teaspoon and add as desired.
Pp , y
C ppp, y w , , , y p ppp** H 5 S q, R 5
*Processing times givenin these recipes are foraltitudes of 1,000 feetor less. If you live at ahigher altitude, add
times given in AltitudeTable on page 8.
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
36/50
36 Canning Foods
Sp p j; j P j w , 5 B
j w
**Add 2 pods o hot pepper, heat mixture,taste or hotness and add the third pod opepper i desired.
Sweet Squash Relish
Fw p , pppU p ppp, j
Fresh Pack Pickle SquashYield: about 6 pints.
5 p (1/) q1/p p w p
C q - ; w L ; P q j M w w;
p C qw Aj ; p p j
w 5 S p
w p
Variaion: w, 2 p p P
w 5 0 Df w p w
L w y , w qy D w
M , p w, Sp p 0-q D p B A y q R
P j, W t p, p , pj, 1/ p w
p C w p w 1/ pR j -p Wp j w p pp w; ppyw-p P w 0
No-Sugar-AddedPickled Producs
No-Sugar-Added SweetCucumber Slices
Yield: about 4 or 5 pint jars.
1/ p p w
p (5 p) p Sp
p p w p
p p p y -
W p j;p y Pp '
W S 1/ f S 1/4 P
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
37/50
Canning Foods 37
Scorecard or Judging Pickles, Casu, Cho-Cho and Relish
Pickles CasuCho-Choand Relish
Excellent Good FairNeeds
Improving
Color
N p p
Dp
N p p
Flavor
P p w
P p w
P p w
Texture
Cp
S
V y
Container S
M j y
SM j y
SM j y
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
38/50
38 Canning Foods
Pickle roubles and Wha Causes hem
Problem Cause
S ppy p
S p
Hw p
Ef
B p
D p
1/ p wp p ()
y p y p
p p y w (y, ) qy y w y p
w
w p p j p p py p
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
39/50
Canning Foods 39
J, j p y j
Jam jy
Jelly ,
j, y p w
Preserves w p yp
Ingredients
j p, :
F , p p y App, pp,
, p p, wy p, p, jy T y - w p
P y ;
-qyp O q p j C p pp q pw y w y
T p* , p yp y
A p y p y Lj qy w
S p , , p U
p p
*o make jams, jellies or preserves us-ing commercial pectin, ollow the recipesthat are included with the pectin.
Remaking Soft Jelly
j w p, 2 pt j q jy H
Recipes
Rp p pp
j, j p w p
EquipmentS t, w
p j w
U p p
W jy, jy w jO qp - p, , p ,jy y w
Containers
U j - j, j pS y w
W , j w py w Szjy w 0 w , w pp- py w
Processing Jams, Jelliesand Preserves in a
Waterbath
p w , p j, j p wFw p 7 8
Parafn
S w p
Selecting Fruitfor Jelly Making
S - p - p W y p, , p w
JAMS, JELLIES AND
PRESERVES
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
40/50
40 Canning Foods
JELLIES
General Directions forMaking Jelly
M j , p jy Bt w jy q p jP qy2 I - , y
w jy t tG 8 F ( C) p w I , w 220 F (0 C)*
I p , pp jy
R p 0 2 t p yp f I w p pf p, yp W w p w f p , jy
A p jy yp p w I , jy
A , y
w p 220 F (22 F + 8 F), p p - p w 22 F F p, 2000 , y 26 F, 000 , 2 F
Extracting JuiceW w,
w w
D wD p; C p C p
P p jy , w y y w F jy, w j p w p, y, p w j S j y p w wp y S
Fruits Ranked as to Acidand/or Pectin Content
High Acid High PectinFruits: F p jp :
App, GB, p
Gp
C ppLCP, CGp,
High Pectin Low AcidFruits: F p w :
App, w Q
High Acid Low PectinFruits: F w p:
ApSwP, R
Apple Jelly(without added pectin)
Yield: 3 to 4 half pints.
p pp j ( ppp p w)
2 p j,
p
pp j: S - p -y p pp S, w D p C pp p A w,
R 20 25 , pp E j
jy: M pp j t A j ; w B 8 F ( C) p* w jy p
R ; f qy P jy y Aj P
w 5
Blackberry Jelly(without added pectin)
Yield: 3 to 4 pints.
p y j( 2 q , p w)
p
pp j: - p -
p S w; y p C , w, R 5 E j
jy: M j t A wB 8 F ( C) p* w jy p
*Te boiling point o water in most areas o ennessee is 212 degrees F (100 degrees C).
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
41/50
Canning Foods 41
R ; f qy P jy y Aj p
w 5
Dewberry Jelly
Fw y jy
Crab Apple Jelly
Yield: 5 half pints.
p pp j ( p pp, p w)
p
pp j: S , p pp, - -p, y p S, w ; p C pp p A w, R 20 25 , pp E j
jy: M j t A w B
8 F ( C) p* w jy pR ; f qy P jy y Aj p w 5
Grape JellyYield: 3 to 4 half pints.
p p j ( pC p, p w)
p
pp j: S - p -y p p S, w - p C p, w, R 0 E j
p y jy, j p ,
w p y
jy: M j t A w B 8 F ( C) p* w jy p
R ; f qy P jy y Aj p w 5
Plum JellyYield: 3 to 4 pints.
p p j ( pp p w)
p
pp j: S - p -y p p S, w p; p p C , w,
R 5 20 , E j
jy: M j t A w B 8 F ( C) p w p R , f qy Pjy y Aj p w 5
JAMS yp
p, y q , T pp p
I j , p 9 F( C) p* w O, jy p 8 Wj py , w
Blackberry Jam p p
pp : S w -; y p C
j: M t A w B py, -y
R ;
y 5 P j; j P w 5 Y: 5 -p j
Peach Jam
Yield: 4 to 5 half-pint jars.
p p ( y) p
C H wy y p B py ,
5 S qy - p P j j; j p w p:0 ; q:0
*The boiling pointof water in most
areas of Tennesseeis 212 degrees F(100 degrees C).
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
42/50
42 Canning Foods
Plum Peach Jam(without added pectin)
Yield: 9 half-pint jars.
5 p p ( p) p p ( p)8 p ( y )
pp : w P p p; p pC p
j: M pp t A ; w B py, y,
R ; y 5 F jAj p w 5
Strawberry Jam
Yield: 4 to 5 half-pint jars.
p w (2 q)
p
pp : S ww; pC
j: M w t A w B py, y,
R ; y 5 P j Aj p w 5
S p z p O, p D , y y p p
In testing preserves or doneness, use thesame methods given or jams, page 40.
Cherry Preserves
Yield: 6 half-pint jars.
q pt 5 p p w
pp : W, p
p: D w; A - , y yp
R F j;j p w 5
Peach or Pear Preserves
Pp , t p U p pp p C w
w y pA , y , Fw wy p
Damson Plum PreservesYield: 6 half-pint jars.
q pp D p( p)
5 p p w
PRESERVES pp : S w
p; p w pt p, p w
p: D w
A p , y yp
R p p j Aj p w 5
Strawberry Preserves
Yield: 4 half-pint jars.
6 p pp w ( 2
q ) p
pp : S , , w W ; p
p: Cpp y 8 0 , , p
H , y B py,
p C yp w ( 5 20 )
R p P j; j p w 5
*If you live at analtitude above 1,000
feet, processing timesfor these recipes aregiven in the Altitude
Table on page 8.
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
43/50
Canning Foods 43
U j p w y
Frui Buers
F t y
pp , y w p, p
Apple Butter
W , q A w* C pp P ,
C pp w , 2p pp p A p
C wy, qy
P t j, - - p Aj p p w p 0; q 0 I y ,000 , A
Peach Butter
W p, , p, p C w j j
w p Fw p ppt, 0
Pear Butter
Fw p pp ppt
Processing Times for Jams, Jellies and PreservesB W B
P Dp A
P p p F , p A w L y C w y E
A Aliudes:
0-1000 ft. 1001-6000 ft. Above 6000
U p p
p( p)
A 5
p p
A 0
p p
Uncooked Jams
Blackberry or StrawberryJam Uncooked
Yield: 5 to 6 half-pint jars.
2 p w
p p pw p p w
S, w R p
M w; 20 Sy
D p w B A y ;
y P j z
j p C p- 2 S z I j p, Ij , p- J w
U j y w z y
*Sweet cidermay be used in
place of water ifdesired.
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
44/50
44 Canning Foods
Scorecard or Judging Jellies, Jams, Preserves & Frui Buers
Jellies Jams Preserves Buers Excellent Good Fair NeedsImproving
Color
C,, j
N w p
jy ww p
N pp
Flavor
N p
R p
R p
N p p
Texture
, y, p
y
,-y,
y
,-y;
y
S,
Container
Jy j, y
SMj y
SMj y
SMj y
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
45/50
Canning Foods 45
Common Problems ih Jam, Jell and Preserves
Problem Cause
Jy , p j pp
j w
Wp jy (y) j p w
F j y (y) pp pp ( )
Jy p
jy pp j
M j jy pp w
Cy jy j t jy p y p p qy p jy y y ( p 0)
Cy jy pp j p j t p (p) pp j
E p yp y j w yp
Meric Conversion able
o change: o: mulil b:
(z)p ()pp
pp (p)q (q) ()
() () () ()
() () () () ()
280555
002070958
emeraure
Fp (F)
Cp (C)
59 2
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
46/50
46 Canning Foods
Deiniion o Preservaion erms
Bacteria M ( y) wy p , w
Blanching H w
Brining A p F p , w w () w
Clostridium botulinum A p- p p p p y T w H w B ,
y, w w j w- Enzymes Ezy p Ezy
p w A y, y zy y y
Fermentation S
Microorganisms O w p
Molds A , p
Pickling F A ( ) p
2 U , ( )
Pressure canner A t w t T qppw p p A w- p p
Processing T y p
Waterbath canner Ay y p w
p j 2 y A j f t w w T A p p w
Yeast A y p y p
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
47/50
Canning Foods 47
ACID FOODS , 7
ALIUDE ABLES 8, 6
ALUM 27
ANSWERS O CANNINGQUESIONS
F 7
J, J, P P 7V 7
APPLESApp Bt 2App Jy 9App 9C App Jy 0
APRICOSC 9
ASPAGUSC 8
BACERIAD 5C 6, 28, 5
BEANSD G B 0L, C 8Sp, C 8Sy 8
BEESC 9P 0
BERRIESC 7, 9, J 0-2Jy 9, 0P
BLACKBERRIESC 7, 9, J 0Jy 9U J 2
BLANCHING 25, 5
BLUEBERRIES
C 7, 9,
BOILINGWAERBAH 5, 7, 8, 27, 8, 5
BOULISM 6, 28, 5
BREAD AND BUERPICKLED CUCUMBERS 0
BREAD AND BUERPICKLED SQUASH
CANNING JARS 5, 27, 6
CANNINGA C 8, 6F 9-2G I 5, 7M 7V 5W A Sw 8W S 8-22W S 25W S 8
W S 8
CANNING IME CHARSF V 2
CARROSC 9
CASUP AND SAUCES
CHERRIESC 0, P
CHILI SAUCE 26,
CHOW-CHOW (PICCALILLI) 2
CHUNEY
App
CLOSRIDIUM BOULINUM 6,28, 5
CORNC Sy, C 9, 2R 2W K, C 9, 2
CB APPLE JELLY 0
CUCUMBER PICKLES 26-7
DEWBERRIESC 7, 9, Jy 0
DILL PICKLES 29, 0
ENZYMES , 5
EQUIPMEN AND UENSILS 5,7, 27, 8
FERMENAION 28, , 5
FRUI JARS 5
FRUI JUICES 2
FRUISApp Y 7C 7-P S
INDEx
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
48/50
48 Canning Foods
GPEJ 2Jy 0
GREENSC 7,2, 2
GREEN OMAO PICKLES 2
HONEY ( w) 8
HO PACK 7
JAMS 0-2
JAR LIDS 5
JELLIES 8-0R S Jy 8
JUICE EXCION 8
LE (Sp O G)7, 2, 2
KECHUP ( CASUP)
LIME 27
LOW-ACID FOODS , 5, 6
MELONSW P
MEHODS OF CANNING 7
MERIC CONVERSION ABLE
MOLDS , 8, 5
MUSARD GREENS (Sp
O G) 7, 2, 2
NO-SUGAR ADDED PICKLEDPRODUCSN-S A Sw CS 5
OKP
ONIONSP
PEACHESBt 2C 2J 0, P P
PEARSBt 2C 0P P
PEASBy, 20F, , 20
PECIN 8, 9
PEPPERSP 2I R 2,
PICKLES AND RELISHES 26S 6
PICKLE ROUBLES AND WHACAUSES HEM 7
PLUMSC 7, 0, D P Jy 0J
POAOESSw, C 22, 2W I, C 20
PREPARING FOOD FORCANNING 9, 5
PRESERVES
PROCESSING EQUIPMENB W C 5, 7, 8,27, 8, 5P C 5, 7, 5, 25, 5
PROCESSING IME CHARSF V 2
PUMPKINC 2, 2
QUICK DILL PICKLE 29
QUICK PARY PICKLE
SPBERRIESC 7, 9,
RELISHESC 2
H O Ppp S 6Sq
REPROCESSING 22
RHUBARB 0
SAL 25, 26
SAUERKU
SEALING JARS 5, 27
SYRUPS FOR CANNING FRUI 8
SOUPS 2
SPINACH 7, 2, 2
SQUASHC 22B Bt P F P P 5R
SEAM PRESSURE CANNER , 5,6, 5
SORING 7, 22
SWBERRIESC J P U J 2
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
49/50
Canning Foods 49
SUGARC W 8I P R p 27
SWEE PICKLE SICKS 29
ABLESA C 8, 6Y F F 7Y F V 7Syp C 8
SCORECARDSF P R 6J, J P
V 2
ERMS 5
ESSF jy 9
OMAOESC 8, , 22, 2Cp C S G P 2
J 2, , 22, 2S 2
URNIP GREENS (Sp ) 7, 2, 2
VEGEABLESApp Y 7C 5-2P 26
VINEGAR 26
WAERBAH CANNER 5, 7, 8, 27,8, 5
WAERMELONP R
YEASS , 5
-
7/28/2019 834 Canning Fruits Vegetables Pickles Jellies
50/50
e author wishes to express appreciation to the following personsfor their contribution in preparing this publication:
Ivon E. McCarty, Professor Emeritus
Food Science and Technology
Marjorie P. Peneld, ProfessorFood Science and Technology
Acknowledgements
Janie L. Burney, Professor, Family and Consumer Sciences,is the current contact person for this publication.
Visit the UT Extension Web site athp://www.utextension.utk.edu/
and the Family and Consumer Sciences Web site at