19
8. Turn heat on stove to its highest setting until water boils vigorously.
9. Set a timer for the minutes required for processing the food based on tested canning recipe.
10. Lower the heat setting to maintain a gentle boil throughout processing.
11. Add more boiling water, if needed, to keep the water level above the jars.
12. When jars have been processed for the recommended time, turn off the heat and remove the canner cover. Let canner cool for 5
minutes.
13. Using a jar lifter, remove jars by lifting them straight up. Be careful not to tilt them, which causes liquid to siphon from jars. Place
jars upright on a towel or cooling rack. Be sure to leave at least a 1-inch space between jars during cooling.
14. Allow jars to cool naturally 12–24 hours before checking for a seal. Do not retighten bands.
CANNING RECIPES: BOILING WATER METHOD
The recipes below and on page 20 are safely canned by the boiling water method. DO NOT PRESSURE CAN THESE RECIPES
because the food quality would be unacceptable.
Important: Jars used for the three preserve recipes (marked with a ♦) will need to be sterilized because the processing time is less than
10 minutes. To sterilize the jars, boil them for 10 minutes. If you live at an altitude of 1,000 feet or more, boil an additional minute for
each 1,000-foot increase in altitude. If preferred, instead of sterilizing the jars, you can increase the processing time to 10 minutes. The
additional processing time is not harmful to most gels.
Reminder: If your altitude is above 1,000 feet, the processing time needs adjustment.
TOMATO SALSA
7 quarts peeled, cored, chopped paste or
plum tomatoes*
5 cups chopped onion
4 cups seeded, chopped long green chiles
½ cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons oregano leaves
2 tablespoons ground cumin
2 tablespoons fresh cilantro
*This recipe works best with paste tomatoes. Slicing tomatoes require a much longer initial cooking time to achieve a desirable consistency.
CAUTION! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves,
wash hands thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green chiles may be tough. If you choose to peel chiles, wash and
dry them and then slit each pepper along the side to allow steam to escape. Blister skins by placing peppers in a hot oven (400°F) or
under a broiler for 6–8 minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several
cores. Combine all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat
and simmer 10 minutes. Add oregano, cumin, and cilantro, if desired, and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process pints 15
minutes.
Yield: 16–18 pints
QUICK FRESH-PACK DILL PICKLES
8 pounds 3- to 5-inch pickling cucumbers
2 gallons water
1¼ cups canning or pickling salt (divided)
1½ quarts vinegar (5% acidity)
¼ cup sugar
2 quarts water
2 tablespoons whole mixed pickling spice
3 tablespoons whole mustard seed (1 teaspoon
per pint jar)
14 heads of fresh dill (1½ heads per pint jar) OR
4½ tablespoons dill seed (1½ teaspoons per pint jar)
Wash cucumbers. Cut
water. Pour over cucumbers and let stand 12 hours. Drain. In a large pot combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add
mixed pickling spices tied in a clean, white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1½
heads fresh dill per pint. Cover with boiling pickling liquid, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust
two-piece lids. Process pints 10 minutes and quarts 15 minutes.
Yield: 7–9 pints
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