Home Canned Tomatoes:
Use ripe tomatoes for canning. To loosen the skins on the tomatoes, dip into boiling water for about 1/2 minute and then dip into cold water. The peels will crack and you can remove them easily. Cut out the stem ends and peel the tomatoes.
Add 1/2 tsp. salt to pint jars and 1 tsp salt to quart jars.
Adjust the lids and process in a boiling water bath. Pint jars take 35 minutes and quart jars take 45 minutes.
As soon as you take the jars out of the canner, tighten the seals.
Home Canned Peaches
To prevent the peaches from darkening during the canning process, drop the peaches into a gallon container of water mixed with 2 TBS salt and 2 TBS vinegar. Drain the peaches before heating or packing raw.
Hot Pack - Prepar the peaches as above. heat the peaches in hot syrup. if the fruit is juicy, you can heat it with sugar and don't need to add any more liquid.
Canning pears is done with the same method as peaches.
Wash the plums and prick the skins to can the plums whole. Larger plums can be cored and pitted. Prepare in the jars as for the peaches.
Process pints with hot fruit for 20 minutes, quarts for 25 minutes.
Complete insructions for: How to Can Fruits and Vegetables.
Use ripe tomatoes for canning. To loosen the skins on the tomatoes, dip into boiling water for about 1/2 minute and then dip into cold water. The peels will crack and you can remove them easily. Cut out the stem ends and peel the tomatoes.
In glass jars: Pack the tomatoes to 1/2 inch from the top of the Mason jar, pressing gently to fill any spaces. Don't add any water.
Add 1/2 tsp. salt to pint jars and 1 tsp salt to quart jars.
Adjust the lids and process in a boiling water bath. Pint jars take 35 minutes and quart jars take 45 minutes.
As soon as you take the jars out of the canner, tighten the seals.
Home Canned Peaches
Wash the peaches and remove the skins. To make peeling easier, dip the peach in boiling water and then into cold water. Cut the peaches in half and remove the pits. Slice if desired.
To prevent the peaches from darkening during the canning process, drop the peaches into a gallon container of water mixed with 2 TBS salt and 2 TBS vinegar. Drain the peaches before heating or packing raw.
Raw Pack - Prepare peaches as above. Pack the raw peaches to 1/2 inch from the top of the Mason jar. Cover with boiling syrup and leave 1/2 inch space from the top of the jar. Adjust the lids and process in a boiling water bath for 25 minutes in pint jars or 30 minutes in quart jars.
Hot Pack - Prepar the peaches as above. heat the peaches in hot syrup. if the fruit is juicy, you can heat it with sugar and don't need to add any more liquid.
Pack the hot fruit into the jars, 1/2 inch from the top. Cover with boiling liquid, leaving 1/2 at the top. Adjust the lids. Process in teh canner 20 minutes for pints and 25 minutes for quarts.
Canning pears is done with the same method as peaches.
Home Canning Plums
Wash the plums and prick the skins to can the plums whole. Larger plums can be cored and pitted. Prepare in the jars as for the peaches.
Process pints with raw fruit for 20 minutes, quarts for 25 minutes.
Process pints with hot fruit for 20 minutes, quarts for 25 minutes.
With all canning, tighten seals after removing from canner.
Complete insructions for: How to Can Fruits and Vegetables.
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