21
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 to 24 hours before checking for a seal. Do not retighten bands.
CANNING RECIPES: BOILING WATER METHOD
The recipes below and on page 22 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. See pages 10 and 12.
For boiling water method processing procedures for fruits and tomatoes, refer to pages 9 through 14.
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 ⁄-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gallons
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: About 7 to 9 pints
APPLE BUTTER❖
Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and McIntosh.
8 pounds apples
2 cups apple cider
2 cups vinegar
2¼ cups sugar
2½ cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
Wash apples. Remove stems, quarter, and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a col-
ander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold
it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is
cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is
ready for canning. Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process half-pints and pints 5 minutes.
Yield: 8 to 9 pints
Apple Butter recipe adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised
2009. National Center for Home Food Preservation.
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