23
CANNING RECIPES: BOILING WATER METHOD
The recipes on pages 23 and 24 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.
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, nely chopped jalapeño
peppers
6 cloves garlic, nely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro
*This recipe works best with paste tomatoes, such as Roma. Slicing tomatoes, such as Plum or Beefsteak, require a much longer initial cook-
ing 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 to 8 minutes until skins blister.
After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes; peel off skins. Discard seeds and chop.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove 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 min-
utes. 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. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: About 16 to 18 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 colander,
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 ade-
quately 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. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process half-pints and pints 5 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
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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