Food - Storage Ebook Optimized

1
Canning Canning Canning Canning

If you have not done home canning before or it has been a while since you
last canned food, please read through the General Information. You may
also find these useful:
1. Using Boiling ater !anners
". Using #ressure !anners
G GG General Canning Information eneral Canning Information eneral Canning Information eneral Canning Information
How Canning Preserves Foods
$he high percentage of water in most fresh foods ma%es them very
perishable. $hey spoil or lose their &uality for several reasons:
growth of undesirable microorganisms'bacteria, molds, and yeasts,
activity of food en(ymes,
reactions with o)ygen,
moisture loss.
*icroorganisms live and multiply &uic%ly on the surfaces of fresh food and
on the inside of bruised, insect'damaged, and diseased food. +)ygen and
en(ymes are present throughout fresh food tissues.
#roper canning practices include:
carefully selecting and washing fresh food,
peeling some fresh foods,
hot pac%ing many foods,
adding acids ,lemon -uice or vinegar. to some foods,
using acceptable -ars and self'sealing lids,
processing -ars in a boiling'water or pressure canner for the correct
period of time.
!ollectively, these practices remove o)ygen/ destroy en(ymes/ prevent the
growth of undesirable bacteria, yeasts, and molds/ and help form a high
vacuum in -ars. Good vacuums form tight seals which %eep li&uid in and air
and microorganisms out.
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Ensuring Safe Canned Foods
Growth of the bacterium Clostridium botulinum in canned food may cause
botulism0a deadly form of food poisoning. $hese bacteria e)ist either as
spores or as vegetative cells. $he spores, which are comparable to plant
seeds, can survive harmlessly in soil and water for many years. hen ideal
conditions e)ist for growth, the spores produce vegetative cells which
multiply rapidly and may produce a deadly to)in within 1 to 2 days of growth
in an environment consisting of:
a moist, low'acid food
a temperature between 234 and 1"345
less than " percent o)ygen
Botulinum spores are on most fresh food surfaces. Because they grow only
in the absence of air, they are harmless on fresh foods.
*ost bacteria, yeasts, and molds are difficult to remove from food surfaces.
ashing fresh food reduces their numbers only slightly. #eeling root crops,
underground stem crops, and tomatoes reduces their numbers greatly.
Blanching also helps, but the vital controls are the method of canning and
ma%ing sure the recommended research'based process times found in the
U6789s !omplete Guide to :ome !anning are used.
$he processing times in this boo% ensure destruction of the largest e)pected
number of heat'resistant microorganisms in home'canned foods. #roperly
sterili(ed canned food will be free of spoilage if lids seal and -ars are stored
below ;<45. 6toring -ars at <34 to =345 enhances retention of &uality.

3

Food acidity and processing methods
hether food should be processed in a pressure canner or boiling'water
canner to control botulinum bacteria depends on the acidity of the food.
8cidity may be natural, as in most fruits, or added, as in pic%led food. >ow'
acid canned foods are not acidic enough to prevent the growth of these
bacteria. 8cid foods contain enough acid to bloc% their growth, or destroy
them more rapidly when heated. $he term ?p:? is a measure of acidity/ the
lower its value, the more acid the food. $he acidity level in foods can be
increased by adding lemon -uice, citric acid, or vinegar.
>ow'acid foods have p: values higher than 2.@. $hey include red meats,
seafood, poultry, mil%, and all fresh vegetables e)cept for most tomatoes.
*ost mi)tures of low'acid and acid foods also have p: values above 2.@
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unless their recipes include enough lemon -uice, citric acid, or vinegar to
ma%e them acid foods. 8cid foods have a p: of 2.@ or lower. $hey include
fruits, pic%les, sauer%raut, -ams, -ellies, marmalades, and fruit butters.
8lthough tomatoes usually are considered an acid food, some are now
%nown to have p: values slightly above 2.@. 5igs also have p: values
slightly above 2.@. $herefore, if they are to be canned as acid foods, these
products must be acidified to a p: of 2.@ or lower with lemon -uice or citric
acid. #roperly acidified tomatoes and figs are acid foods and can be safely
processed in a boiling'water canner.
Botulinum spores are very hard to destroy at boiling'water temperatures/
the higher the canner temperature, the more easily they are destroyed.
$herefore, all low'acid foods should be sterili(ed at temperatures of "234 to
"<345, attainable with pressure canners operated at 13 to 1< #6IG. #6IG
means pounds per s&uare inch of pressure as measured by gauge. $he more
familiar ?#6I? designation is used hereafter in this publication ,the !omplete
Guide to :ome !anning.. 8t temperatures of "234 to "<345, the time
needed to destroy bacteria in low'acid canned food ranges from "3 to 133
minutes.
$he e)act time depends on the %ind of food being canned, the way it is
pac%ed into -ars, and the si(e of -ars. $he time needed to safely process low'
acid foods in a boiling'water canner ranges from = to 11 hours/ the time
needed to process acid foods in boiling water varies from < to A< minutes.
5

Process adjustments at high altitudes
Using the process time for canning food at sea level may result in spoilage if
you live at altitudes of 1,333 feet or more. ater boils at lower
temperatures as altitude increases. >ower boiling temperatures are less
effective for %illing bacteria. Increasing the process time or canner pressure
compensates for lower boiling temperatures. $herefore, when you use the
!omplete Guide to :ome !anning, select the proper
processing time or canner pressure for the altitude where you live. If you do
not %now the altitude, contact your local county B)tension agent. 8n
alternative source of information would be the local district conservationist
with the 6oil !onservation 6ervice.

6

Equipment and Methods Not Reommended
+pen'%ettle canning and the processing of freshly filled -ars in conventional
ovens, microwave ovens, and dishwashers are not recommended, because
these practices do not prevent all ris%s of spoilage. 6team canners are not
recommended because processing times for use with current models have
not been ade&uately researched. Because steam canners do not heat foods
in the same manner as boiling'water canners, their use with boiling'water
process times may result in spoilage. It is not recommended that pressure
processes in e)cess of 1< #6I be applied when using new pressure canning
e&uipment. 6o'called canning powders are useless as preservatives and do
not replace the need for proper heat processing. Cars with wire bails and
glass caps ma%e attractive anti&ues or storage containers for dry food
ingredients but are not recommended for use in canning. +ne'piece (inc
porcelain'lined caps are also no longer recommended. Both glass and (inc
caps use flat rubber rings for sealing -ars, but too often fail to seal properly.

7

Ensuring High!"ualit# Canned Foods
Begin with good'&uality fresh foods suitable for canning. Duality varies
among varieties of fruits and vegetables. B)amine food carefully for
freshness and wholesomeness. 7iscard diseased and moldy food. $rim small
diseased lesions or spots from food.
!an fruits and vegetables pic%ed from your garden or purchased from
nearby producers when the products are at their pea% of &uality0within @ to
1" hours after harvest for most vegetables. 5or best &uality, apricots,
nectarines, peaches, pears, and plums should be ripened 1 or more days
between harvest and canning. If you must delay the canning of other fresh
produce, %eep it in a shady, cool place.
5resh home'slaughtered red meats and poultry should be chilled and canned
without delay. 7o not can meat from sic%ly or diseased animals. Ice fish and
seafoods after harvest, eviscerate immediately, and can them within " days.

Maintaining color and flavor in canned food
$o maintain good natural color and flavor in stored canned food, you must:
Eemove o)ygen from food tissues and -ars,
Duic%ly destroy the food en(ymes,
+btain high -ar vacuums and airtight -ar seals.
5ollow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:
Use only high'&uality foods which are at the proper maturity and are
free of diseases and bruises.
Use the hot'pac% method, especially with acid foods to be processed in
boiling water.
7on9t unnecessarily e)pose prepared foods to air. !an them as soon as
possible.
hile preparing a canner load of -ars, %eep peeled, halved, &uartered,
sliced, or diced apples, apricots, nectarines, peaches, and pears in a
solution of 1 grams ,1,333 milligrams. ascorbic acid to 1 gallon of cold
water. $his procedure is also useful in maintaining the natural color of
mushrooms and potatoes, and for preventing stem'end discoloration in
cherries and grapes. You can get ascorbic acid in several forms:
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Pure powdered form 0seasonally available among canners9 supplies in
supermar%ets. +ne level teaspoon of pure powder weighs about 1
grams. Use 1 teaspoon per gallon of water as a treatment solution.
Vitamin C tablets 0economical and available year'round in many
stores. Buy <33'milligram tablets/ crush and dissolve si) tablets per
gallon of water as a treatment solution.
Commercially prepared mixes of ascorbic and citric acid 0seasonally
available among canners9 supplies in supermar%ets. 6ometimes citric
acid powder is sold in supermar%ets, but it is less effective in
controlling discoloration. If you choose to use these products, follow
the manufacturer9s directions.
5ill hot foods into -ars and ad-ust headspace as specified in recipes.
$ighten screw bands securely, but if you are especially strong, not as
tightly as possible.
#rocess and cool -ars.
6tore the -ars in a relatively cool, dar% place, preferably between <34
and =345.
!an no more food than you will use within a year.

Advantages of hot-packing
*any fresh foods contain from 13 percent to more than 13 percent air. :ow
long canned food retains high &uality depends on how much air is removed
from food before -ars are sealed.
Eaw'pac%ing is the practice of filling -ars tightly with freshly prepared, but
unheated food. 6uch foods, especially fruit, will float in the -ars. $he
entrapped air in and around the food may cause discoloration within " to 1
months of storage. Eaw'pac%ing is more suitable for vegetables processed in
a pressure canner.

9

:ot'pac%ing is the practice of heating freshly prepared food to boiling,
simmering it " to < minutes, and promptly filling -ars loosely with the boiled
food. hether food has been hot'pac%ed or raw'pac%ed, the -uice, syrup, or
water to be added to the foods should also be heated to boiling before
adding it to the -ars. $his practice helps to remove air from food tissues,
shrin%s food, helps %eep the food from floating in the -ars, increases vacuum
in sealed -ars, and improves shelf life. #reshrin%ing food permits filling more
food into each -ar.
:ot'pac%ing is the best way to remove air and is the preferred pac% style for
foods processed in a boiling'water canner. 8t first, the color of hot'pac%ed
foods may appear no better than that of raw'pac%ed foods, but within a
short storage period, both color and flavor of hot'pac%ed foods will be
superior.

1

Controlling headspace
$he unfilled space above the food in a -ar and below its lid is termed
headspace. 7irections for canning specify leaving 1F2'inch for -ams and
-ellies, G'inch for fruits and tomatoes to be processed in boiling water, and
from 1' to 1H'inches in low acid foods to be processed in a pressure canner.
$his space is needed for e)pansion of food as -ars are processed, and for
forming vacuums in cooled -ars. $he e)tent of e)pansion is determined by
the air content in the food and by the processing temperature. 8ir e)pands
greatly when heated to high temperatures/ the higher the temperature, the
greater the e)pansion. 5oods e)pand less than air when heated.

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Reommended $ars and %ids
5ood may be canned in glass -ars or metal containers. *etal containers can
be used only once. $hey re&uire special sealing e&uipment and are much
more costly than -ars.
Eegular and wide'mouth *ason'type, threaded, home'canning -ars with self'
sealing lids are the best choice. $hey are available in G pint, pint, 1G pint,
&uart, and G gallon si(es. $he standard -ar mouth opening is about "'1FA
inches. ide'mouth -ars have openings of about 1 inches, ma%ing them
more easily filled and emptied. :alf'gallon -ars may be used for canning very
acid -uices. Eegular'mouth decorator -elly -ars are available in A and 1"
ounce si(es. ith careful use and handling, *ason -ars may be reused many
times, re&uiring only new lids each time. hen -ars and lids are used
properly, -ar seals and vacuums are e)cellent and -ar brea%age is rare.
*ost commercial pint' and &uart'si(e mayonnaise or salad dressing -ars may
be used with new two'piece lids for canning acid foods. :owever, you should
e)pect more seal failures and -ar brea%age. $hese -ars have a narrower
sealing surface and are tempered less than *ason -ars, and may be
wea%ened by repeated contact with metal spoons or %nives used in
dispensing mayonnaise or salad dressing. 6eemingly insignificant scratches
in glass may cause crac%ing and brea%age while processing -ars in a canner.
*ayonnaise'type -ars are not recommended for use with foods to be
processed in a pressure canner because of e)cessive -ar brea%age. +ther
commercial -ars with mouths that cannot be sealed with two'piece canning
lids are not recommended for use in canning any food at home.
Jar Cleaning
Before every use, wash empty -ars in hot water with detergent and rinse
well by hand, or wash in a dishwasher. Unrinsed detergents may cause
unnatural flavors and colors. $hese washing methods do not sterili(e -ars.
6cale or hard'water films on -ars are easily removed by soa%ing -ars several
hours in a solution containing 1 cup of vinegar ,< percent acidity. per gallon
of water.
Sterilization of mpty Jars
8ll -ams, -ellies, and pic%led products processed less than 13 minutes should
be filled into sterile empty -ars. $o sterili(e empty -ars, put them right side
up on the rac% in a boiling'water canner. 5ill the canner and -ars with hot
,not boiling. water to 1 inch above the tops of the -ars. Boil 13 minutes at
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altitudes of less than 1,333 ft. 8t higher elevations, boil 1 additional minute
for each additional 1,333 ft elevation. Eemove and drain hot sterili(ed -ars
one at a time. 6ave the hot water for processing filled -ars. 5ill -ars with
food, add lids, and tighten screw bands.
Bmpty -ars used for vegetables, meats, and fruits to be processed in a
pressure canner need not be presterili(ed. It is also unnecessary to
presterili(e -ars for fruits, tomatoes, and pic%led or fermented foods that will
be processed 13 minutes or longer in a boiling'water canner.
!id Selection" Preparation" and #se
$he common self'sealing lid consists of a flat metal lid held in place by a
metal screw band during processing. $he flat lid is crimped around its
bottom edge to form a trough, which is filled with a colored gas%et
compound. hen -ars are processed, the lid gas%et softens and flows slightly
to cover the -ar'sealing surface, yet allows air to escape from the -ar. $he
gas%et then forms an airtight seal as the -ar cools. Gas%ets in unused lids
wor% well for at least < years from date of manufacture. $he gas%et
compound in older unused lids may fail to seal on -ars.
Buy only the &uantity of lids you will use in a year. $o ensure a good seal,
carefully follow the manufacturer9s directions in preparing lids for use.
B)amine all metal lids carefully. 7o not use old, dented, or deformed lids, or
lids with gaps or other defects in the sealing gas%et.
8fter filling -ars with food, release air bubbles by inserting a flat plastic ,not
metal. spatula between the food and the -ar. 6lowly turn the -ar and move
the spatula up and down to allow air bubbles to escape. 8d-ust the
headspace and then clean the -ar rim ,sealing surface. with a dampened
paper towel. #lace the lid, gas%et down, onto the cleaned -ar'sealing surface.
Uncleaned -ar'sealing surfaces may cause seal failures.
$hen fit the metal screw band over the flat lid. 5ollow the manufacturer9s
guidelines enclosed with or on the bo) for tightening the -ar lids properly.
$o not retighten lids after processing jars% 8s -ars cool, the contents in
the -ar contract, pulling the self'sealing lid firmly against the -ar to form a
high vacuum.
If rings are too loose, li&uid may escape from -ars during processing,
and seals may fail.
If rings are too tight, air cannot vent during processing, and food will
discolor during storage. +ver tightening also may cause lids to buc%le
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and -ars to brea%, especially with raw'pac%ed, pressure'processed
food.
6crew bands are not needed on stored -ars. $hey can be removed easily
after -ars are cooled. hen removed, washed, dried, and stored in a dry
area, screw bands may be used many times. If left on stored -ars, they
become difficult to remove, often rust, and may not wor% properly again.

Reommended Canners
B&uipment for heat'processing home'canned food is of two main types0
boiling'water canners and pressure canners. *ost are designed to hold
seven &uart -ars or eight to nine pints. 6mall pressure canners hold four
&uart -ars/ some large pressure canners hold 1A pint -ars in two layers, but
hold only seven &uart -ars. #ressure saucepans with smaller volume
capacities are not recommended for use in canning. 6mall capacity pressure
canners are treated in a similar manner as standard larger canners, and
should be vented using the typical venting procedures.
>ow'acid foods must be processed in a pressure canner to be free of
botulism ris%s. 8lthough pressure canners may also be used for processing
acid foods, boiling water canners are recommended for this purpose because
they are faster. 8 pressure canner would re&uire from << to 133 minutes to
process a load of -ars/ while the total time for processing most acid foods in
boiling water varies from "< to @3 minutes. 8 boiling'water canner loaded
with filled -ars re&uires about "3 to 13 minutes of heating before its water
begins to boil. 8 loaded pressure canner re&uires about 1" to 1< minutes of
heating before it begins to vent/ another 13 minutes to vent the canner/
another < minutes to pressuri(e the canner/ another A to 13 minutes to
process the acid food/ and, finally, another "3 to @3 minutes to cool the
canner before removing -ars.
&oiling-'ater canners
$hese canners are made of aluminum or porcelain'covered steel. $hey have
removable perforated rac%s and fitted lids. $he canner must be deep enough
so that at least 1 inch of bris%ly boiling water will be over the tops of -ars
during processing. 6ome boiling'water canners do not have flat bottoms. 8
flat bottom must be used on an electric range. Bither a flat or ridged bottom
can be used on a gas burner. $o ensure uniform processing of all -ars with
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an electric range, the canner should be no more than 2 inches wider in
diameter than the element on which it is heated.

#sing (oiling-'ater canners
5ollow these steps for successful boiling'water canning:
1. Before you start preparing your food, fill the canner halfway with clean
water. $his is appro)imately the level needed for a canner load of pint
-ars. 5or other si(es and numbers of -ars, the amount of water in the
canner will need to be ad-usted so it will be 1 to " inches over the top
of the filled -ars.
". #reheat water to 12345 for raw'pac%ed foods and to 1A345 for hot'
pac%ed foods. 5ood preparation can begin while this water is
preheating.
1. >oad filled -ars, fitted with lids, into the canner rac% and use the
handles to lower the rac% into the water/ or fill the canner with the
rac% in the bottom, one -ar at a time, using a -ar lifter. hen using a
-ar lifter, ma%e sure it is securely positioned below the nec% of the -ar
,below the screw band of the lid.. Ieep the -ar upright at all times.
$ilting the -ar could cause food to spill into the sealing area of the lid.
2. 8dd more boiling water, if needed, so the water level is at least 1 inch
above -ar tops. 5or process times over 13 minutes, the water level
should be at least " inches above the tops of the -ars.
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<. $urn heat to its highest position, cover the canner with its lid, and heat
until the water in the canner boils vigorously.
@. 6et a timer for the total minutes re&uired for processing the food.
=. Ieep the canner covered and maintain a boil throughout the process
schedule. $he heat setting may be lowered a little as long as a
complete boil is maintained for the entire process time. If the water
stops boiling at any time during the process, bring the water bac% to a
vigorous boil and begin the timing of the process over, from the
beginning.
A. 8dd more boiling water, if needed, to %eep the water level above the
-ars.
;. hen -ars have been boiled for the recommended time, turn off the
heat and remove the canner lid. ait < minutes before removing -ars.
13. Using a -ar lifter, remove the -ars and place them on a towel,
leaving at least 1'inch spaces between the -ars during cooling. >et -ars
sit undisturbed to cool at room temperature for 1" to "2 hours.
Pressure canners
#ressure canners for use in the home have been e)tensively redesigned in
recent years. *odels made before the 1;=39s were heavy'walled %ettles with
clamp'on or turn'on lids. $hey were fitted with a dial gauge, a vent port in
the form of a petcoc% or counterweight, and a safety fuse. *odern pressure
canners are lightweight, thin'walled %ettles/ most have turn'on lids. $hey
have a -ar rac%, gas%et, dial or weighted gauge, an automatic ventFcover
loc%, a vent port ,steam vent. to be closed with a counterweight or weighted
gauge, and a safety fuse.
#ressure does not destroy microorganisms, but high temperatures applied
for an ade&uate period of time do %ill microorganisms. $he success of
destroying all microorganisms capable of growing in canned food is based on
the temperature obtained in pure steam, free of air, at sea level. 8t sea
level, a canner operated at a gauge pressure of 13.< lbs provides an internal
temperature of "2345.

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$wo serious errors in temperatures obtained in pressure canners occur
because:

1. )nternal canner temperatures are lo'er at higher altitudes% $o
correct this error, canners must be operated at the increased pressures
specified in this publication ,U6789s !omplete Guide to :ome !anning.
for appropriate altitude ranges.

". Air trapped in a canner lo'ers the temperature o(tained at *"
+," or +* pounds of pressure and results in under processing%
$he highest volume of air trapped in a canner occurs in processing raw'
pac%ed foods in dial'gauge canners. $hese canners do not vent air
during processing. $o be safe, all types of pressure canners must be
vented 13 minutes before they are pressuri(ed.
$o vent a canner, leave the vent port uncovered on newer models or
manually open petcoc%s on some older models. :eating the filled canner
with its lid loc%ed into place boils water and generates steam that escapes
through the petcoc% or vent port. hen steam first escapes, set a timer for
13 minutes. 8fter venting 13 minutes, close the petcoc% or place the
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counterweight or weighted gauge over the vent port to pressuri(e the
canner.
eighted'gauge models e)haust tiny amounts of air and steam each time
their gauge roc%s or -iggles during processing. $hey control pressure
precisely and need neither watching during processing nor chec%ing for
accuracy. $he sound of the weight roc%ing or -iggling indicates that the
canner is maintaining the recommended pressure. $he single disadvantage
of weighted'gauge canners is that they cannot correct precisely for higher
altitudes. 8t altitudes above 1,333 feet, they must be operated at canner
pressures of 13 instead of <, or 1< instead of 13, #6I.
!hec% dial gauges for accuracy before use each year. Gauges that read high
cause under'processing and may result in unsafe food. >ow readings cause
over'processing. #ressure ad-ustments can be made if the gauge reads up to
" pounds high or low. Eeplace gauges that differ by more than " pounds.
Bvery pound of pressure is very important to the temperature needed inside
the canner for producing safe food, so accurate gauges and ad-ustments are
essential when a gauge reads higher than it should. If a gauge is reading
lower than it should, ad-ustments may be made to avoid over'processing,
but are not essential to safety. Gauges may be chec%ed at many county
!ooperative B)tension offices or contact the pressure canner manufacturer
for other options.
:andle canner lid gas%ets carefully and clean them according to the
manufacturerJs directions. Kic%ed or dried gas%ets will allow steam lea%s
during pressuri(ation of canners. Ieep gas%ets clean between uses. Gas%ets
on older model canners may re&uire a light coat of vegetable oil once per
year. Gas%ets on newer model canners are pre'lubricated and do not benefit
from oiling. !hec% your cannerJs instructions if there is doubt that the
particular gas%et you use has been pre'lubricated.
>id safety fuses are thin metal inserts or rubber plugs designed to relieve
e)cessive pressure from the canner. 7o not pic% at or scratch fuses while
cleaning lids. Use only canners that have the UnderwriterJs >aboratory ,U>.
approval to ensure their safety. Eeplacement gauges and other parts for
canners are often available at stores offering canning e&uipment or from
canner manufacturers. hen ordering parts, give your canner model number
and describe the parts needed.
#sing pressure canners
5ollow these steps for successful pressure canning:
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1. #ut " to 1 inches of hot water in the canner. 6ome specific products in
this Guide re&uire that you start with even more water in the canner.
8lways follow the directions with U678 processes for specific foods if
they re&uire more water added to the canner. #lace filled -ars on the
rac%, using a -ar lifter. hen using a -ar lifter, ma%e sure it is securely
positioned below the nec% of the -ar ,below the screw band of the lid..
Ieep the -ar upright at all times. $ilting the -ar could cause food to
spill into the sealing are of the lid. 5asten canner lid securely.
". >eave weight off vent port or open petcoc%. :eat at the highest setting
until steam flows freely from the open petcoc% or vent port.
1. hile maintaining the high heat setting, let the steam flow ,e)haust.
continuously for 13 minutes, and then place the weight on the vent
port or close the petcoc%. $he canner will pressuri(e during the ne)t 1
to < minutes.
2. 6tart timing the process when the pressure reading on the dial gauge
indicates that the recommended pressure has been reached, or when
the weighted gauge begins to -iggle or roc% as the canner
manufacturer describes.
<. Eegulate heat under the canner to maintain a steady pressure at or
slightly above the correct gauge pressure. Duic% and large pressure
variations during processing may cause unnecessary li&uid losses from
-ars. 5ollow the canner manufacturerJs directions for how a weighted
gauge should indicate it is maintaining the desired pressure.
)MP-./A0/1 If at any time pressure goes below the recommended
amount, bring the canner bac% to pressure and begin the timing of the
process over, from the beginning ,using the total original process
time.. $his is important for the safety of the food.
@. hen the timed process is completed, turn off the heat, remove the
canner from heat if possible, and let the canner depressuri(e. $o not
force-cool the canner% 5orced cooling may result in unsafe food or
food spoilage. !ooling the canner with cold running water or opening
the vent port before the canner is fully depressuri(ed will cause loss of
li&uid from -ars and seal failures. 5orce'cooling may also warp the
canner lid of older model canners, causing steam lea%s.
7epressuri(ation of older models without dial gauges should be timed.
6tandard'si(e heavy'walled canners re&uire about 13 minutes when
loaded with pints and 2< minutes with &uarts. Kewer thin'walled
canners cool more rapidly and are e&uipped with vent loc%s. $hese
canners are depressuri(ed when their vent loc% piston drops to a
normal position.
=. 8fter the canner is depressuri(ed, remove the weight from the vent
port or open the petcoc%. ait 13 minutes, unfasten the lid, and
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remove it carefully. >ift the lid away from you so that the steam does
not burn your face.
A. Eemove -ars with a -ar lifter, and place them on a towel, leaving at
least 1'inch spaces between the -ars during cooling. >et -ars sit
undisturbed to cool at room temperature for 1" to "2 hours.

Seleting the Corret Proessing &ime
hen canning in boiling water, more processing time is needed for most
raw'pac%ed foods and for &uart -ars than is needed for hot'pac%ed foods and
pint -ars.
$o destroy microorganisms in acid foods processed in a boiling'water
canner, you must:
#rocess -ars for the correct number of minutes in boiling water.
!ool the -ars at room temperature.
2

$he food may spoil if you fail to add process time for lower boiling'water
temperatures at altitudes above 1,333 feet, process for fewer minutes than
specified, or cool -ars in cold water.
$o destroy microorganisms in low'acid foods processed with a pressure
canner, you must:
#rocess the -ars using the correct time and pressure specified for your
altitude.
8llow canner to cool at room temperature until it is completely
depressuri(ed.
$he food may spoil if you fail to select the proper process times for specific
altitudes, fail to e)haust canners properly, process at lower pressure than
specified, process for fewer minutes than specified, or cool the canner with
water.
(Note: The following information applies to using the tables for selecting processing times given
with food products from the USDA Complete Guide to ome Canning! "ther resources ma# not
provide the processing times and altitude ad$ustments in the same t#pe of table!%

#sing ta(les for determining proper process times
$his set of guides ,i.e., the U678 !omplete Guide to :ome !anning.
includes processing times with altitude ad-ustments for each product.
#rocess times for G'pint and pint -ars are the same, as are times for 1'G
pint and &uart -ars. 5or some products, you have a choice of processing at <,
13, or 1< #6I. In these cases, choose the canner pressure you wish to use
and match it with your pac% style ,raw or hot. and -ar si(e to find the correct
process time. $he following e)amples show how to select the proper process
for each type of canner. #rocess times are given in separate tables for
sterili(ing -ars in boiling'water, dial'gauge, and weighted' gauge canners.

21

Example A: Boiling-water Canner
6uppose you are canning peaches as a hot'pac% in &uarts at ",<33 ft above
sea level, using a boiling-water canner. 5irst, select the process table for
boiling'water canner. $he e)ample for peaches is given in /a(le for
2ample A below. 5rom that table, select the process time given for ,1. the
style of pac% ,hot., ,". the -ar si(e ,&uarts., and ,1. the altitude where you
live ,",<33 ft.. You should have selected a process time of 13 minutes.

Table for Example A
!ecomme"ded #rocess time $or Peaches i" a %oili"&'water ca""er(
Process Time at Altitudes of
Style of Pac !ar Si"e
0 # 1$000
ft
1$001 # 3$000
ft
3$001 # %$000
ft
Abo&e %$000 ft
Hot
Pi"ts
)uarts
2 mi"
25
25
3
3
35
35
4
!aw
Pi"ts
)uarts
25
3
3
35
35
4
4
45

Example B: Dial-gauge Pressure Canner
sea level, using a dial-gauge pressure canner. 5irst, select the process table
for dial'gauge pressure canner. $he e)ample for peaches is given in /a(le
for 2ample & below. 5rom that table, select the process pressure ,#6I.
given for ,1. the style of pac% ,hot., ,". the -ar si(e ,&uarts., ,1. the
process time ,13 minutes., ,2. the altitude where you live ,",<33 ft.. You
should have selected a pressure of = lbs for the 13 minutes process time.
22

Example C: Weigted-gauge Pressure Canner
sea level, using a weigted-gauge pressure canner. 5irst, select the process
time for weighted'gauge pressure canner. $he e)ample for peaches is given
in /a(le for 2ample C below. 5rom that table, select the process pressure
,#6I. given for ,1. the style of pac% ,hot., ,". the -ar si(e ,&uarts., ,1. the
process time ,13 minutes., and ,2. the altitude where you live ,",<33 ft..
You should have selected a pressure of 13 lbs for the 13 minutes process
time.

Table for Example '
!ecomme"ded #rocess time $or Peaches i" a *ial'Gau&e Pressure +a""er(
(a))er Pressure *PS+, at Altitudes of
Style of
Pac
!ar Si"e
Process
Time *-i),
0 # 2$000 ft
2$001 #
.$000 ft
.$001 #
%$000 ft
%$001 #
/$000 ft
Hot
a"d
!aw
Pi"ts or
)uarts
1 % lb 7 8 9
Table for Example (
!ecomme"ded #rocess time $or Peaches i" a ,ei&hted'Gau&e Pressure +a""er(

(a))er Pressure *PS+, at
Altitudes of
Style of Pac !ar Si"e Process Time *-i), 0 # 1$000 ft Abo&e 1$000 ft
Hot a"d
!aw
Pi"ts or
)uarts
1 0 lb 1
23

Cooling $ars and &esting $ar Seals
Cooling jars
hen you remove hot -ars from a canner, do not retighten their -ar lids.
Eetightening of hot lids may cut through the gas%et and cause seal failures.
!ool the -ars at room temperature for 1" to "2 hours. Cars may be cooled on
rac%s or towels to minimi(e heat damage to counters. $he food level and
li&uid volume of raw'pac%ed -ars will be noticeably lower after cooling. 8ir is
e)hausted during processing and food shrin%s. If a -ar loses e)cessive li&uid
during processing, do not open it to add more li&uid. !hec% for sealed lids as
described below.

/esting jar seals
8fter cooling -ars for 1" to "2 hours, remove the screw bands and test seals
with one of the following options:
+ption 1. #ress the middle of the lid with a finger or thumb. If the lid springs
up when you release your finger, the lid is unsealed.
+ption ". $ap the lid with the bottom of a teaspoon. If it ma%es a dull sound,
the lid is not sealed. If food is in contact with the underside of the
lid, it will also cause a dull sound. If the -ar is sealed correctly, it will
24

ma%e a ringing, high'pitched sound.
+ption 1. :old the -ar at eye level and loo% across the lid. $he lid should be
concave ,curved down slightly in the center.. If center of the lid is
either flat or bulging, it may not be sealed.

.eprocessing unsealed jars
If a lid fails to seal on a -ar, remove the lid and chec% the -ar'sealing surface
for tiny nic%s. If necessary, change the -ar, add a new, properly prepared lid,
and reprocess within "2 hours using the same processing time. :eadspace in
unsealed -ars may be ad-usted to 1'G inches and -ars could be fro(en
instead of reprocessed. 5oods in single unsealed -ars could be stored in the
refrigerator and consumed within several days.

Storing Home Canned Foods
/esting Jar Seals
8fter cooling -ars for 1" to "2 hours, remove the screw bands and test seals
with one of the following options:
25

!ption ": #ress the middle of the lid with a finger or thumb. If the lid springs
up when you release your finger, the lid is unsealed.
!ption #: $ap the lid with the bottom of a teaspoon. If it ma%es a dull
sound, the lid is not sealed. If food is in contact with the underside of the lid,
it will also cause a dull sound. If the -ar is sealed correctly, it will ma%e a
ringing, high'pitched sound.
!ption $: :old the -ar at eye level and loo% across the lid. $he lid should be
concave ,curved down slightly in the center.. If center of the lid is either flat
or bulging, it may not be sealed.
.eprocessing #nsealed Jars
If a lid fails to seal on a -ar, remove the lid and chec% the -ar'sealing surface
for tiny nic%s. If necessary, change the -ar, add a new, properly prepared lid,
and reprocess within "2 hours using the same processing time. :eadspace in
unsealed -ars may be ad-usted to 1G inches and -ars could be fro(en instead
of reprocessed. 5oods in single unsealed -ars could be stored in the
refrigerator and consumed within several days.
Storing Canned Foods
If lids are tightly vacuum sealed on cooled -ars, remove screw bands, wash
the lid and -ar to remove food residue/ then rinse and dry -ars. >abel and
date the -ars and store them in a clean, cool, dar%, dry place. 5or best
&uality, store between <3 and =3 45. !an no more food than you will use
within a year.
7o not store -ars above ;<4 5 or near hot pipes, a range, a furnace, in an
uninsulated attic, or in direct sunlight. Under these conditions, food will lose
&uality in a few wee%s or months and may spoil. 7ampness may corrode
metal lids, brea% seals, and allow recontamination and spoilage.
8ccidental free(ing of canned foods will not cause spoilage unless -ars
become unsealed and recontaminated. :owever, free(ing and thawing may
soften food. If -ars must be stored where they may free(e, wrap them in
newspapers, place them in heavy cartons, and cover with more newspapers
and blan%ets.
26

Identif#ing and Handling Spoiled Canned
Food
$o not taste food from a jar 'ith an unsealed lid or food that sho's
signs of spoilage% You can more easily detect some types of spoilage in
-ars stored without screw bands. Growth of spoilage bacteria and yeast
produces gas which pressuri(es the food, swells lids, and brea%s -ar seals. 8s
each stored -ar is selected for use, e)amine its lid for tightness and vacuum.
>ids with concave centers have good seals.
Ke)t, while holding the -ar upright at eye level, rotate the -ar and e)amine
its outside surface for strea%s of dried food originating at the top of the -ar.
>oo% at the contents for rising air bubbles and unnatural color.
hile opening the -ar, smell for unnatural odors and loo% for spurting li&uid
and cotton'li%e mold growth ,white, blue, blac%, or green. on the top food
surface and underside of lid.
6poiled low'acid foods, including tomatoes, may e)hibit different %inds of
spoilage evidence or very little evidence. $herefore, all suspect containers of
spoiled low'acid foods, including tomatoes, should be treated as having
produced botulinum to)in and handled carefully in one of two ways:
If the swollen metal cans or suspect glass -ars are still sealed, place
them in a heavy garbage bag. !lose and place the bag in a regular
trash container or dispose in a nearby landfill.
If the suspect cans or glass -ars are unsealed, open, or lea%ing, they
should be deto)ified before disposal.
$eto2ification process1 ear disposable rubber or heavy plastic gloves.
!arefully place the suspect containers and lids on their sides in an A'&uart
volume or larger stoc% pot, pan, or boiling'water canner. ash your hands
with gloves thoroughly. !arefully add water to the pot and avoid splashing
the water. $he water should completely cover the containers with a
minimum of a 1'inch level above the containers. #lace a lid on the pot and
heat the water to boiling. Boil 13 minutes to ensure deto)ifying the food and
all container components. !ool and discard the containers, their lids, and
food in the trash or dispose in a nearby landfill.
Cleaning up the area1 !ontact with botulinum to)in can be fatal whether it
is ingested or enters through the s%in. $a%e care to avoid contact with
suspect foods or li&uids. ear rubber or heavy plastic gloves when handling
27

suspect foods or cleaning up contaminated wor% surfaces and e&uipment. 8
fresh solution of 1 part unscented li&uid household chlorine bleach ,< to @L
sodium hypochlorite. to < parts clean water should be used to treat wor%
surfaces, e&uipment, or other items, including can openers and clothing,
that may have come in contact with suspect foods or li&uids. 6pray or wet
contaminated surfaces with the bleach solution and let stand for 13 minutes.
earing gloves, wipe up treated spills with paper towels being careful to
minimi(e the spread of contamination. 7ispose of these paper towels by
placing them in a plastic bag before putting them in the trash. Ke)t, apply
the bleach solution to all surfaces and e&uipment again, and let stand for 13
minutes and rinse. 8s a last step, thoroughly wash all deto)ified counters,
containers, e&uipment, clothing, etc. 7iscard gloves when cleaning process
is complete. ,Kote: Bleach is an irritant itself and should not be inhaled or
allowed to come in contact with the s%in..

Canned Foods for Speial 'iets
$he cost of commercially canned special diet food often prompts interest in
preparing these products at home. 6ome low'sugar and low'salt foods may
be easily and safely canned at home. :owever, the color, flavor, and te)ture
of these foods may be different than e)pected and be less acceptable.
Canning 'ithout sugar
In canning regular fruits without sugar, it is very important to select fully
ripe but firm fruits of the best &uality. #repare these as described for hot'
pac%s in Guide " ,of the U678 !omplete Guide to :ome !anning., but use
water or regular unsweetened fruit -uices instead of sugar syrup. Cuice made
from the fruit being canned is best. Blends of unsweetened apple, pineapple,
and white grape -uice are also good for filling over solid fruit pieces. 8d-ust
headspaces and lids and use the processing recommendations given for
regular fruits. 8dd sugar substitutes, if desired, when serving.
Canning 'ithout salt 3reduced sodium4
$o can tomatoes, vegetables, meats, poultry, and seafood, use the
procedures given in Guides 1 through < ,of the U678 !omplete Guide to
:ome !anning., but omit the salt. In these products, salt seasons the food
but is not necessary to ensure its safety. 8dd salt substitutes, if desired,
when serving.
28

Canning Fruit!(ased )a(# Foods
You may prepare any chun%'style or pureed fruit with or without sugar,
using the procedure for preparing each fruit as given in Guide " ,of the
U678 !omplete Guide to :ome !anning.. #ac% in half'pint, preferably, or
pint -ars and use the following processing times.
Process time for fruit-based baby foods in a boiling-water canner
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot
Half-pints
Pints
20 min 25 30
Caution1 $o not attempt to can pureed vegeta(les" red meats" or
poultry meats" (ecause proper processing times for pureed foods
have not (een determined for home use% Instead, can and store these
foods using the standard processing procedures/ puree or blend them at
serving time. :eat the blended foods to boiling, simmer for 13 minutes, cool,
and serve. 6tore unused portions in the refrigerator and use within " days
for best &uality.

29

&emperatures for Food Preservation
Temperature(s) Effect
240 to 250F
Canning temperatures for low acid
vegetables, meat, and poultry in a
pressure canner.
212F
Temperature water boils at sea level.
Canning temperature for acid fruits,
tomatoes, pickles, and jellied products
in a boiling-water canner.
180 to 250F
Canning temperatures are used to
destroy most bacteria, yeasts, and molds
in acid foods. Time required to kill these
decreases as temperatures increase.
140 to 165F
Warming temperatures prevent growth,
but may allow survival of some
microorganisms.
40 to 140F
DANGER ZONE. Temperatures
between 40F - 140F allow rapid
growth of bacteria, yeast, and molds.
95F
Maximum storage temperature for
canned foods.
50 to 70F
Best storage temperatures for canned
and dried foods.
32F Temperature water freezes.
32 to 40F
Cold temperatures permit slow growth
of some bacteria, yeasts, and molds.
-10 to 32F
Freezing temperatures stop growth of
microorganisms, but may allow some to
survive.
0 to -10F
Best storage temperatures for frozen
foods.

3

&emperatures at whih *ater )oils at
'ifferent +ltitudes

ltitude
(in feet)
Temperature at which Water Boils
10,000 194F
8,000 197F
6,000 201F
4,000 204F
2,000 208F
0
(Sea Level)
212F

Causes and Possi(le Solutions for
Pro(lems with Canned Food

Problem Cause Prevention
Loss of liquid from
glass jars during
processing. Do not
open to replace
liquid. (Not a sign of
spoilage)
1. Lowering pressure in
canner suddenly, after
processing period.
1. Do not force pressure down by placing
canner in a draft, opening the vent too
soon, running cold water over the canner,
etc. Allow pressure to drop to zero
naturally; wait 10 minutes before opening
after weight is removed from canner lid.

2. Fluctuating pressure
during processing in
pressure canner.
2. Maintain a constant temperature
throughout processing time.

3. Failure to work out air
bubbles from jars before
processing.
3. Remove by running a plastic spatula or
knife between food and jar before
applying lids.
31

4. Imperfect seal. 4. Use new flat lids for each jar and make
sure there are no flaws. Pretreat the lids
per manufacturers directions. Use ring
bands in good condition no rust, no
dents, no bends. Wipe sealing surface of
jar clean after filling, before applying lid.

5. Ring bands not tight
enough.
5. Apply fingertip-tight over flat lid, but
do not overtighten.

6. Jars not covered with
water in boiling water
canner.
6. Jars should be covered with 1 to 2
inches of water throughout processing
period.

7. Starchy foods absorbed
liquid.
7. Make sure dried beans are completely
rehydrated prior to canning. Use hot pack
for other starchy foods. Otherwise, none

8. Food packed too tightly
in jars cause boil over
during processing.
8. Leave the appropriate headspace.
Imperfect seal
(discard food unless
the trouble was
detected within a few
hours)
1. Chips or cracks in jar
sealing surface.
1. Examine carefully before applying lid
by observing and carefully rubbing finger
around the mouth of the jar.

2. Failure to properly
prepare flat lids.
2. Follow manufacturer's directions.

3. Particles left on mouth
of jar.
3. A clean, damp cloth should be used
before applying flat lids to remove any
seeds, seasonings, etc.

4. Using bad ring bands. 4. Use ring bands in good condition no
rust, no dents, no bends.

5. Ring bands not applied
to correct tightness.
5. Apply fingertip-tight over flat lid, but
do not overtighten.

6. Inverting jars after
processing or lifting jars by
tops while hot.
6. Use jar lifter for removing jars from
canner, placing below ring band. Leave
jars in upright position.

7. Fat on jar rim. 7. Trim fat from meats. Add no extra fat.
Wipe jar rim well.
Product dark at top 1. Air left in the jars 1. Remove air bubbles before sealing jars.
32

of jar (not necessarily
a sign of spoilage)
permits oxidation. Use recommended headspace.

2. Insufficient amount of
liquid or syrup to cover all
food in jar.
2. Cover product completely with water or
syrup.

3. Food not processed after
filling jars and applying
lids.
3. Process recommended length of time.
Color changes that
are undesirable
1. Contact with minerals
such as iron, zinc or copper
in cooking utensils or
water.
1. Avoid these conditions by using
carefully selected cooking utensils. Use
soft water.

2. Overprocessing. 2. Follow directions for processing times
and operation of canners.

3. Immature or overmature
product.
3. Select fruits and vegetables at optimum
stage of maturity.
4. Exposure to light. 4. Store canned foods in a dark place.

5. May be a distinct
spoilage.
5. Process by recommended method and
for recommended time.

6. Natural and harmless
substances in fruits and
vegetables (pink or blue
color in apples,
cauliflower, peaches, or
pears)
6. None.
Cloudy liquid
(sometimes denotes
spoilage)
1. Starch in vegetables. 1. Select products at desirable stage of
maturity. Do not use overmature
vegetables. If canning potatoes, use fresh
boiling water to cover and not cooking
liquid from preparing hot pack.
2. Minerals in water. 2. Use soft water.

3. Additives in salts. 3. Use pure refined salt (pickling or
canning salt) without additives.

4. Spoilage. 4. Prepare food as directed with published
canning process. Process by recommended
method and for recommended time.
33

Sediment in jars (not
necessarily a sign of
spoilage)
1. Starch in vegetables. 1. Select products at desirable stage of
maturity.
2. Minerals in water. 2. Use soft water.

3. Additives in salts. 3. Use pure refined salt (pickling or
canning salt) without additives.

4. Yellow sediment in
green vegetables or onions.
4. None (natural occurence).

5. White crystals in
spinach.
5. None (natural occurence).

6. Spoilage. 6. Prepare food as directed with published
canning process. Process by recommended
method and for recommended time.
Spoilage 1. Poor selection of fruits
and vegetables.
1. Select product of suitable variety and at
proper stage of maturity. Can immediately
after harvest if possible.
2. Incorrect processing
temperature used.
2. Low acid vegetables and meats must be
pressure canned for safety. Most fruits and
pickles can be canned in boiling water.
Process jams and jellies in a boiling water
canner after filling jars.
3. Incorrect process time. 3. Follow our research-based
recommendations for canning foods.
Follow directions for operation of canners
and timing of processes. Do not overfill
jars.
4. Incorrect pressure. 4. Dial gauges should be checked every
year for accuracy. Follow directions for
operation of canners.
5. Imperfect seal on jar. 5. Check jars and lids for defects before
using. Wipe jar rim before closing. Do not
overfill jars.
Floating (especially
some fruits)
1. Fruit is lighter than sugar
syrups.
1. Use firm, ripe fruit. Heat before
packing. Use a light to medium syrup
instead of heavy syrup.
2. Air trapped in food
pieces.
2. Use hot packs.
34

3. Improper packing. 3. Pack fruit as closely as possible without
crushing it. Release trapped air bubbles
and readjust liquid level before applying
lids. Make sure liquid covers food pieces
completely.

Pro(lems with Canned Fruit $uies
Fermentation
or Spoilage
1. Failure to
process
adequately.
1. Filled jars of juices should be processed in a boiling
water canner long enough to destroy spoilage organisms.

2. Imperfect
seal.
2. Use recommended canning methods and processing
times. Use new flat lids for each jar and make sure there
are no flaws. Pretreat the lids per manufacturers
directions. Use ring bands in good condition no rust, no
dents, no bends. Wipe sealing surface of jar clean after
filling, before applying lid. Filled jars should be processed
in a boiling water canner long enough so a vacuum seal
will form after cooling the jars.

3. Air left in
jars.
3. Proper application of two-piece canning lids and boiling
water processing will exclude air from jars before the lid
seals.
Cloudy
sediment in
bottom of jar
1. Solids in juice
settle.
1. Minimize by straining juice before canning. Canned
juice may be strained and made into jelly. Shake juices if
used as a beverage.

2. See spoilage,
above.

Separation of
tomato juice
1. Enzymatic
action after
cutting of raw
tomatoes.
1. Heat tomatoes quickly to simmering temperature
immediately after they are cut.

To prevent juice from separating, quickly cut about 1
35

pound of fruit into quarters and put directly into saucepan.
Heat immediately to boiling while crushing. Continue to
slowly add and crush freshly cut tomato quarters to the
boiling mixture. Make sure the mixture boils constantly
and vigorously while you add the remaining tomatoes.
Poor flavor 1. Immature,
overripe, or
inferior fruit
used.
1. Use only good quality, firm, ripe fruit or tomatoes for
making juice.
2. Use of too
much water for
extracting fruit
juice.
2. Use only amount of water called for in directions. No
water is added to tomatoes.
3. Improper
storage.
3. Stores jars in cool, dark, and dry storage area.

Canning Fruits and Fruit Produts

General, Preparing and -sing S#rups for
Canning Fruit
8dding syrup to canned fruit helps to retain its flavor, color, and shape. It
does not prevent spoilage of these foods. $he guidelines for preparing and
using syrups ,$able 1. offer a new ?very light? syrup, which appro)imates
the natural sugar content of many fruits. $he sugar content in each of the
five syrups is increased by about 13 percent. Duantities of water and sugar
to ma%e enough syrup for a canner load of pints or &uarts are provided for
each syrup type.
Procedure1 :eat water and sugar together. Bring to a boil and pour over
raw fruits in -ars. 5or hot pac%s, bring water and sugar to boil, add fruit,
reheat to boil, and fill into -ars immediately.
36

-ther s'eeteners1 >ight corn syrups or mild'flavored honey may be used
to replace up to half the table sugar called for in syrups.
Table 1. Pre#ari"& a"d usi"& syrups(
-easures of 1ater a)d Su2ar
Syrup
Type
Approx. 3
Su2ar
4or 5#Pt 6oad *1, 4or 7#7t 6oad
4ruits (ommo)ly paced i) syrup
*2,

(ups
1ater
(ups
Su2ar
(ups
1ater
(ups
Su2ar

8ery 6i29t 1 6'1-2 3-4 1'1-2 1'1-4
.##ro/imates "atural su&ar levels
i" most $ruits a"d adds the $ewest
calories(
6i29t 2 5'3-4 1'1-2 9 2'1-4
0ery sweet $ruit( Try a small
amou"t the $irst time to see i$ your
$amily li1es it(
-edium 3 5'1-4 2'1-4 8'1-4 3'3-4
2weet a##les3 sweet cherries3
%erries3 &ra#es(
:ea&y 4 5 3'1-4 7'3-4 5'1-4
Tart a##les3 a#ricots3 sour cherries3
&oose%erries3 "ectari"es3 #eaches3
#ears3 #lums(
8ery
:ea&y
5 4'1-4 4'1-4 6'1-2 6'3-4
0ery sour $ruit( Try a small amou"t
the $irst time to see i$ your $amily
li1es it(
1( This amou"t is also ade4uate $or a 4'4uart load(
2( 5a"y $ruits that are ty#ically #ac1ed i" heavy syru# are e/celle"t a"d taste$ul #roducts whe"
#ac1ed i" li&hter syru#s( 6t is recomme"ded that li&hter syru#s %e tried3 si"ce they co"tai" $ewer
calories $rom added su&ar(

37

+pple $uie
5uality1 Good &uality apple -uice is made from a blend of varieties. 5or best
results, buy fresh -uice from a local cider ma%er within "2 hours after it has
been pressed.
#lease read Using Boiling ater !anners before beginning. If this is your
first time canning, it is recommended that you read #rinciples of :ome
!anning.
Procedure1 Eefrigerate -uice for "2 to 2A hours. ithout mi)ing, carefully
pour off clear li&uid and discard sediment. 6train clear li&uid through a paper
coffee filter or double layers of damp cheesecloth.
:eat &uic%ly, stirring occasionally, until -uice begins to boil. 5ill immediately
into sterile pint or &uart -ars or fill into clean half'gallon -ars, leaving H'inch
headspace. 5or information about presterili(ing -ars see ?6terili(ation of
Bmpty Cars?.
8d-ust lids and process according to the recommendations in $able 1.
Table 1. !ecomme"ded #rocess time $or Apple !uice i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 # %$000 ft Abo&e %$000 ft
Hot
Pi"ts or )uarts 0 mi) 1 15
Hal$'Gallo"s 10 mi) 15 2

38

+pple )utter
Use Conathan, inesap, 6tayman, Golden 7elicious, *aclntosh, or other
tasty apple varieties for good results.
A lbs apples
" cups apple cider
" cups vinegar
"H cups white sugar
"H cups pac%ed brown sugar
" tbsp ground cinnamon
1 tbsp ground cloves
6ield1 8bout A to ; pints
!anning.
Procedure1 ash, remove stems, &uarter and core fruit. !oo% slowly in
cider and vinegar until soft. #ress fruit through a colander, food mill, or
strainer. !oo% fruit pulp with sugar and spices, stirring fre&uently. $o test for
doneness, remove a spoonful and hold it away from steam for " minutes. It
is done if the butter remains mounded on the spoon. 8nother way to
determine when the butter is coo%ed ade&uately is to spoon a small &uantity
onto a plate. hen a rim of li&uid does not separate around the edge of the
butter, it is ready for canning. 5ill hot into sterile half'pint or pint -ars,
leaving H'inch headspace. Duart -ars need not be presterili(ed. 5or
information about presterili(ing -ars see ?6terili(ation of Bmpty Cars?. 8d-ust
lids and process according to the recommendations in $able 1.
Table 1. !ecomme"ded #rocess time $or Apple 'utter i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts or Pi"ts 0 mi) 1 15
)uarts 10 15 2
39

+pple )utter. Redued Sugar
2 pounds applesM
1 cup apple cider
G cup granulated sucraloseM
1 $ablespoon ground cinnamon
H teaspoon ground cloves
G teaspoon ground allspice
M5or testing purposes, Golden 7elicious apples and 6plendaN were used.
6ield1 8bout 2 to < half'pint -ars.
!anning.
Procedure1
1. ash and rinse half'pint or pint canning -ars/ %eep hot until ready to fill.
#repare lids and screw bands according to manufacturerJs directions.
". ash apples well and remove stems. !ut apples into &uarters or eighths
and remove cores.
1. !ombine unpeeled apples and cider in A'&uart saucepan. !oo% slowly and
stir occasionally to prevent stic%ing. !oo% until apples are very soft
,falling apart..
2. #osition a food mill or strainer securely over a large bowl. #ress coo%ed
apples with cider through the food mill or strainer to ma%e a pulp. Be
sure to collect all the pulp that comes through the food mill or strainer/
for e)ample, scrape any pulp clinging under the food mill into the bowl.
<. !ombine pulp with sucralose and spices in an A'&uart saucepan. 6immer
over low heat, stirring fre&uently.
@. $o test for doneness, spoon a small &uantity onto a clean plate/ when the
butter mounds on the plate without li&uid separating around the edge of
the butter, it is ready for processing. 8nother way to test for doneness
is to remove a spoonful of the coo%ed butter on a spoon and hold it away
from steam for " minutes. It is done if the butter remains mounded on
the spoon.
4

=. 5ill hot apple butter into clean hot -ars, leaving H'inch headspace. ipe
-ar rims with a clean, dampened paper towel and ad-ust two'piece metal
lids and bands.
A. #rocess in a boiling water canner according to the recommendations in
$able 1. >et cool, undisturbed, 1" to "2 hours and chec% for seals.

/a(le +% Eecommended process time for .educed Sugar Apple &utter in
a boiling'water canner.
Process /ime at Altitudes of
Style of
Pack
Jar Size
, - +",,,
ft
+",,+ - 7",,,
ft
A(ove 7",,,
ft
:ot
:alf'pint or #int
Cars
+* min "3 "<

41

+pples!Slied
5uantity1 8n average of 1; pounds is needed per canner load of = &uarts/
an average of 1"'1F2 pounds is needed per canner load of ; pints. 8 bushel
weighs 2A pounds and yields 1@ to 1; &uarts'an average of "'1F2 pounds
per &uart.
5uality1 6elect apples that are -uicy, crispy, and preferably both sweet and
tart.
#lease read Using #ressure !anners and Using Boiling ater !anners before
beginning. If this is your first time canning, it is recommended that you read
#rinciples of :ome !anning.
Procedure1 ash, peel, and core apples. $o prevent discoloration, slice
apples into water containing ascorbic acid. Eaw pac%s ma%e poor &uality
products. #lace drained slices in large saucepan and add 1 pint water or very
light, light, or medium syrup per < pounds of sliced apples. Boil < minutes,
stirring occasionally to prevent burning. 5ill -ars with hot slices and hot syrup
or water, leaving 1F"'inch headspace. 8d-ust lids and process.
#rocessing directions for canning sliced apples in a boiling'water, a dial, or a
weighted'gauge canner are given in $able 1, $able ", and $able 1.

Table 1. !ecomme"ded #rocess time $or Apples$ sliced i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 # 3$000 ft 3$001 # %$000 ft Abo&e %$000
Hot Pi"ts or )uarts 20 mi) 25 3 35
Table 2. Process Times $or Apples$ sliced i" a *ial'Gau&e Pressure +a""er(
Style of
!ar Si"e
Process 0 # 2$000 2$001 # .$000 .$001 # %$000 %$001 # /$000
42

Pac Time ft ft ft ft
Hot
Pi"ts or
)uarts
8 % 7 8 9
Table 3. Process Times $or Apples$ sliced i" a ,ei&hted'Gau&e Pressure +a""er(

Altitudes of
Process Time
*-i),
0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts
or )uarts
8 0 1

+pplesaue
5uantity1 8n average of "1 pounds is needed per canner load of = &uarts/
an average of 11G pounds is needed per canner load of ; pints. 8 bushel
weighs 2A pounds and yields 12 to 1; &uarts of sauce O an average of 1
pounds per &uart.
5uality1 6elect apples that are sweet, -uicy and crisp. 5or a tart flavor, add
1 to " pounds of tart apples to each 1 pounds of sweeter fruit.
Procedure1 ash, peel, and core apples. If desired, slice apples into water
containing ascorbic acid to prevent browning. #laced drained slices in an A'
to 13'&uart pot. 8dd G cup water. 6tirring occasionally to prevent burning,
heat &uic%ly until tender ,< to "3 minutes, depending on maturity and
43

variety.. #ress through a sieve or food mill, or s%ip the pressing step if you
prefer chun%'style sauce. 6auce may be pac%ed without sugar. If desired,
add 1FA cup sugar per &uart of sauce. $aste and add more, if preferred.
Eeheat sauce to boiling. 5ill -ars with hot sauce, leaving G'inch headspace.
8d-ust lids and process.
#rocessing directions for canning applesauce in a boiling'water, a dial, or a

Table 1. !ecomme"ded #rocess time $or Applesauce i" a %oili"&'water ca""er(
Style of Pac 7uart Si"e 0 # 1$000 ft 1$001 # 3$000 ft 3$001 # %$000 ft Abo&e %$000 ft
Hot Pi"ts 10 mi) 2 2 25
)uarts 20 25 3 35

Table 2.Process Times $or Applesauce i" a *ial'Gau&e Pressure +a""er(
Style
of
Pac
!ar
Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts 8 % lb 7 l% 8 l% 9 l%
)uarts 1 % 7 8 9
44

Table 3. Process Times $or Applesauce i" a ,ei&hted'Gau&e Pressure +a"""er(
Style of Pac
!ar
Si"e
Process Time
*-i),
0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 8 0 lb 1 l%
)uarts 1 0 1

+pple Rings!Spied
1" lbs firm tart apples ,ma)imum diameter "'1F" inches.
1" cups sugar
@ cups water
1'1F2 cups white vinegar ,<L.
1 tbsp whole cloves
1F2 cup red hot cinnamon candies or A cinnamon stic%s
1 tsp red food coloring ,optional.
!anning.
Procedure1 ash apples. $o prevent discoloration, peel and slice one apple
at a time. Immediately cut crosswise into 1F"'inch slices, remove core area
with a melon baller and immerse in ascorbic acid solution. $o ma%e flavored
syrup, combine sugar water, vinegar, cloves, cinnamon candies, or
cinnamon stic%s and food coloring in a @'&t saucepan. 6tir, heat to boil, and
simmer 1 minutes. 7rain apples, add to hot syrup, and coo% < minutes. 5ill
-ars ,preferably wide'mouth. with apple rings and hot flavored syrup,
leaving 1F"'inch headspace. 8d-ust lids and process according to the
recommendations in $able 1.
45

Table 1. !ecomme"ded #rocess time $or Spiced Apple ;i)2s i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
10 mi) 15 2

+priots!Halved or Slied
5uantity1 8n average of 1@ pounds is needed per canner load of = &uarts/
an average of 13 pounds is needed per canner load of ; pints. 8 bushel
weighs <3 pounds and yields "3 to "< &uarts'an average of "H pounds per
&uart.
5uality1 6elect firm, well'colored mature fruit of ideal &uality for eating
fresh.
Procedure1 ash fruit well if s%ins are not removed. ,+ptional procedure
for removal of s%ins ' 7ip washed fruit in boiling water for 13 to @3 seconds
until s%ins loosen. 7ip &uic%ly in cold water and slip off s%ins.. !ut prepared
apricots in half, remove pits and slice if desired. $o prevent dar%ening, %eep
peeled fruit in ascorbic acid solution. #repare and boil a very light, light, or
medium syrup or pac% apricots in water, apple -uice, or white grape -uice.
Eaw pac%s ma%e poor &uality apricots.
8ot pack O In a large saucepan place drained fruit in syrup, water, or -uice
and bring to boil. 5ill -ars with hot fruit and coo%ing li&uid, leaving G'inch
headspace. #lace halves in layers, cut side down.
.a' pack O 5ill -ars with raw fruit, cut side down, and add hot water, -uice,
or syrup, leaving G'inch headspace.
46

#rocessing directions for canning apricots in a boiling'water canner are given
in $able 1.
#rocessing directions for canning apricots in a dial or weighted'gauge canner
are given in $able " and $able 1.
Table 1. !ecomme"ded #rocess time $or Apricots$ 9al&ed or sliced i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 # 3$000 ft 3$001 # %$000 ft Abo&e %$000 ft
Hot
Pi"ts 2 mi" 25 3 35
)uarts 25 3 35 4
!aw
Pi"ts 25 3 35 4
)uarts 3 35 4 45

Table 2. Process Times $or Apricots *:al&ed or Sliced, i" a *ial'Gau&e Pressure +a""er(
Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
a"d !aw
Pi"ts or
)uarts
1 % 7 8 9
Table 3. Process Times $or Apricots *:al&ed or Sliced, i" a ,ei&hted'Gau&e Pressure +a""er(

Altitudes of
47

Hot
a"d !aw
Pi"ts
or )uarts
1 0 1

)erries!*hole
Blac%berries, blueberries, currants, dewberries, elderberries, gooseberries,
huc%leberries, loganberries, mulberries, raspberries.
5uantity1 8n average of 1" pounds is needed per canner load of = &uarts/
an average of A pounds is needed per canner load of ; pints. 8 "2'&uart
crate weighs 1@ pounds and yields 1A to "2 &uarts ' an average of 1P
pounds per &uart.
5uality1 !hoose ripe, sweet berries with uniform color.
Procedure1 ash 1 or " &uarts of berries at a time. 7rain, cap, and stem if
necessary. 5or gooseberries, snip off heads and tails with scissors. #repare
and boil preferred syrup , if desired. 8dd G cup syrup, -uice, or water to
each clean -ar.
8ot pack O 5or blueberries, currants, elderberries, gooseberries, and
huc%leberries. :eat berries in boiling water for 13 seconds and drain. 5ill -ars
and cover with hot -uice, leaving G'inch headspace.
.a' pack O 5ill -ars with any of the raw berries, sha%ing down gently while
filling. !over with hot syrup, -uice, or water, leaving G'inch headspace.
#rocessing directions for canning berries in a boiling'water, a dial, or a
48

Table 1. !ecomme"ded #rocess time $or 'erries$ <9ole i" a %oili"&'water ca""er(
!aw
Pi"ts 10 2 2 25
)uarts 20 25 3 35
Table 2. Process Times $or 2ome .cid Foods i" a *ial'Gau&e Pressure +a""er(
Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts or
)uarts
8 % 7 8 9
!aw
Pi"ts 8 % 7 8 9
)uarts 1 % 7 8 9
Table 3. Process Times $or 2ome .cid Foods i" a ,ei&hted'Gau&e Pressure +a""er(
Hot Pi"ts or )uarts 8 0 1
49

!aw
Pi"ts 8 0 1
)uarts 1 0 1

)err# S#rup
Cuices from fresh or fro(en blueberries, cherries, grapes, raspberries ,blac%
or red., and strawberries are easily made into toppings for use on ice cream
and pastries.
6ield1 8bout ; half'pints.
!anning.
Procedure1 6elect @G cups of fresh or fro(en fruit of your choice. ash,
cap, and stem fresh fruit and crush in a saucepan. :eat to boiling and
simmer until soft ,< to 13 minutes.. 6train hot through a colander and drain
until cool enough to handle. 6train the collected -uice through a double layer
of cheesecloth or -elly bag. 7iscard the dry pulp. $he yield of the pressed
-uice should be about 2G to < cups. !ombine the -uice with @P cups of
sugar in a large saucepan, bring to boil, and simmer 1 minute. $o ma%e a
syrup with whole fruit pieces, save 1 or " cups of the fresh or fro(en fruit,
combine these with the sugar, and simmer as in ma%ing regular syrup.
Eemove from heat, s%im off foam, and fill into clean half'pint or pint -ars,
leaving G'inch headspace. 8d-ust lids and process according to the

5

Table 1. !ecomme"ded #rocess time $or 'erry Syrup i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
10 mi) 15 2

Cherries!*hole
5uantity1 8n average of 1=G pounds is needed per canner load of = &uarts/
an average of 11 pounds is needed per canner load of ; pints. 8 lug weighs
"< pounds and yields A to 1" &uarts O an average of "G pounds per &uart.
5uality1 6elect bright, uniformly colored cherries that are mature ,of ideal
&uality for eating fresh or coo%ing..
Procedure1 6tem and wash cherries. Eemove pits if desired. If pitted, place
cherries in water containing ascorbic acid to prevent stem'end discoloration.
If canned unpitted, pric% s%ins on opposite sides with a clean needle to
prevent splitting. !herries may be canned in water, apple -uice, white'grape
-uice, or syrup. If syrup is desired, select and prepare preferred type as
directed.
8ot pack O In a large saucepan add G cup water, -uice, or syrup for each
&uart of drained fruit and bring to boil. 5ill -ars with cherries and coo%ing
li&uid, leaving G'inch headspace.
.a' pack O 8dd G cup hot water, -uice, or syrup to each -ar. 5ill -ars with
drained cherries, sha%ing down gently as you fill. 8dd more hot li&uid,
leaving G'inch headspace. 8d-ust lids and process.
51

#rocessing directions for canning cherries in a boiling'water, a dial, or a

Table 1. !ecomme"ded Process Time $or S<eet or Sour (9erries$ 19ole i" %oili"&'water ca""er(
Process at Altitudes of=
Hot
Pi"ts 10 mi) 2 2 25
)uarts 20 25 3 35
!aw Pi"ts or )uarts 20 3 35 4
Table 2. Process Times $or S<eet or Sour (9erries$ 19ole i" a *ial'Gau&e Pressure +a""er(
Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts 8 % 7 8 9
)uarts 1 % 7 8 9
!aw
Pi"ts or
)uarts
1 % 7 8 9
Table 3. Process Times $or S<eet or Sour (9erries$ 19ole i" a ,ei&hted'Gau&e Pressure +a""er(

Altitudes of
52

Process Time
*-i),
0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 8 0 1
)uarts 1 0 1
!aw
Pi"ts or
)uarts
1 0 1

Cherr# /Sweet0 &opping
< cups pitted, halved Bing cherries %about #&' pounds as purcased(
H cup water
" cups sugar
1 pouch li&uid pectin ,1 fl. o(..
6ield1 " pints
!anning.
Procedure1
1. ash and rinse pint or half'pint canning -ars/ %eep hot until ready to fill.
". ash cherries well under running water/ remove stems and pits. !ut
cherries in half.
1. *easure < cups of pitted, halved cherries into a 2'&uart 7utch oven. 6tir
in water. :eat over medium'high heat while stirring to prevent stic%ing and
scorching. 6immer until cherries are softened enough to mash with a potato
masher, about A to 13 minutes.
53

2. *ash cherries with a potato masher. $hen stir in " cups sugar
thoroughly. hile stirring over high heat, bring to a full boil that cannot be
stirred down. Boil 1 minute.
<. Eemove from heat. 6tir in complete pouch of li&uid pectin until
thoroughly combined. 6%im foam from top.
@. #our hot cherry topping into clean hot -ars, leaving G'inch headspace.
ipe -ar rims with a clean, dampened paper towel and ad-ust two'piece
metal lids and bands.
=. #rocess in a boiling water canner according to the recommendations in
Table 1. !ecomme"ded #rocess time $or S<eet (9erry Toppi)2 i" a %oili"&'water ca""er(
Hot

Cra(apples!Spied
< lbs crabapples
2G cups apple cider vinegar ,<L.
1P cups water
=G cups sugar
2 tsp whole cloves
2 stic%s cinnamon
6i) G'inch cubes of fresh ginger root
6ield1 8bout ; pints
!anning.
54

Procedure1 Eemove blossom petals and wash apples, but leave stems
attached. #uncture the s%in of each apple four times with an ice pic% or
toothpic%. *i) vinegar, water, and sugar and bring to a boil. 8dd spices tied
in a spice bag or cheesecloth. Using a blancher bas%et or sieve, immerse 1F1
of the apples at a time in the boiling vinegarFsyrup solution for " minutes.
#lace coo%ed apples and spice bag in a clean 1' or "'gallon croc% and add
hot syrup. !over and let stand overnight. Eemove spice bag, drain syrup
into a large saucepan, and reheat to boiling. 5ill pint -ars with apples and hot
syrup, leaving 1F"'inch headspace. 8d-ust lids and process according to the
Table 1. !ecomme"ded #rocess time $or Spiced (rabapples i" a %oili"&'water ca""er(
Hot Pi"ts 20 mi) 25 3 35

Cra(apples!Spied II
" &uarts crabapples with stems
1 cups distilled white vinegar ,<L.
1 cups water
@ cups sugar
$ie in a spice bag:
1 stic% cinnamon ,1'inch piece.
1 tablespoon allspice
1 tablespoon whole cloves
6ield1 8bout @ pint -ars
!anning.
55

Procedure1 !hoose round crabapples, uniform in si(e. Eemove blossom
petals, but leave short stem attached. ash well and drain. 7o not peel. $o
prevent bursting, pierce peel with a large sterili(ed needle.
*i) together vinegar, water, and sugar/ add spice bag. Boil until thic%ened
so that syrup coats spoon. 8dd crabapples. Eeheat slowly to avoid bursting
the s%ins and simmer until apples are tender.
#ac% hot apples into hot -ars, leaving G'inch headspace. 5ill -ar G'inch from
top with boiling syrup, ma%ing sure apples are completely covered. Eemove
air bubbles and ad-ust headspace if needed. ipe rims of -ars with a
dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess in
a &oiling 9ater Canner.
Hot Pi"ts 20 mi) 25 3 35

Cran(erries
!anning.
8ot Pack O *a%e a heavy syrup. ash and remove stems from cranberries.
!arefully but &uic%ly add to boiling syrup. Boil 1 minutes. 5ill fruit into hot
-ars, leaving G inch headspace. !over with boiling syrup, leaving G inch
headspace. Eemove air bubbles and ad-ust headspace if needed. ipe rims
of -ars with a dampened clean paper towel/ ad-ust two'piece metal canning
lids. #rocess in a Boiling ater !anner.

56

Table 1. !ecomme"ded #rocess time $or (ra)berries i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
10 mi)
10
2
2
2
2
25
25

Cran(err# Saue
1 &uart cranberries
1 cup water
" cups sugar
6ield1 8bout " pint -ars
!anning.
8ot Pack O ash cranberries. !oo% berries in water until soft. #ress
through a fine sieve. 8dd sugar and boil 1 minutes. #our boiling hot sauce
into hot -ars, leaving G'inch headspace. Eemove air bubbles and ad-ust
headspace if needed. ipe rims of -ars with a dampened clean paper towel/
ad-ust two'piece metal canning lids. #rocess in a Boiling ater !anner.

57

Table 1. !ecomme"ded #rocess time $or (ra)berry Sauce i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
10 mi)
10
2
2
2
2
25
25

Figs
an average of 11 pounds is needed per canner load of ; pints'an average of
"'1F" pounds yields 1 &uart.
5uality1 6elect firm, ripe, uncrac%ed figs. $he mature color depends on the
variety. 8void overripe figs with very soft flesh.
!anning.
Procedure1 ash figs thoroughly in clean water 7rain. 7o not peel or
remove stems. !over figs with water and boil " minutes. 7rain. Gently boil
figs in light syrup for < minutes. 8dd " tablespoons bottled lemon -uice per
&uart or 1 tablespoon per pint to the -ars/ or add 1F" teaspoon citric acid per
&uart or 1F2 teaspoon per pint to the -ars. 5ill -ars with hot figs and coo%ing

58

Table 1. !ecomme"ded #rocess time $or 4i2s i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
.0 mi)
00
5
55
55
6
6
65

Fruit Pure1s
Caution: )ese recommendations sould not be used wit bananas* figs*
Asian pears* tomatoes* cantaloupe and oter melons* papaya* ripe mango or
coconut& )ere are no ome canning recommendations a+ailable for purees
of tese products&
Procedure1 6tem, wash, drain, peel, and remove pits if necessary. *easure
fruit into large saucepan, crushing slightly if desired. 8dd 1 cup hot water for
each &uart of fruit. !oo% slowly until fruit is soft, stirring fre&uently. #ress
through sieve or food mill. If desired for flavor, add sugar to taste. Eeheat
pulp to boil, or until sugar dissolves if added. 5ill hot into clean -ars, leaving
1F2'inch headspace. 8d-ust lids and process.
#rocessing directions for canning purees in a boiling'water, a dial, or a

59

Table 1. !ecomme"ded #rocess time $or 4ruit Purees i" a %oili"&'water ca""er(
Hot Pi"ts or )uarts 10 mi) 2 25
Table 2. Process Times $or 4ruit Purees i" a *ial'Gau&e Pressure +a""er(
Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts or
)uarts
8 % 7 8 9
Table 3. Process Times $or 4ruit Purees i" a ,ei&hted'Gau&e Pressure +a""er(

6

Grape $uie
5uantity1 8n average of "2'1F" pounds is needed per canner load of =
&uarts/ an average of 1@ pounds per canner load of ; pints. 8 lug weighs "@
pounds and yields = to ; &uarts of -uice O an average of 1'1F" pounds per
&uart.
!anning.
5uality1 6elect sweet, well'colored, firm, mature fruit of ideal &uality for
eating fresh or coo%ing.
Procedure1 ash and stem grapes. #lace grapes in a saucepan and add
boiling water to cover grapes. :eat and simmer slowly until s%in is soft.
6train through a damp -elly bag or double layers of cheesecloth. Eefrigerate
-uice for "2 to 2A hours. ithout mi)ing, carefully pour off clear li&uid and
save/ discard sediment. If desired, strain through a paper coffee filter for a
clearer -uice. 8dd -uice to a saucepan and sweeten to taste. :eat and stir
until sugar is dissolved. !ontinue heating with occasional stirring until -uice
begins to boil. 5ill into -ars immediately, leaving 1F2'inch headspace. 5or
information about presterili(ing -ars see ?6terili(ation of Bmpty Cars?. 8d-ust
lids and process according to the recommendations in $able 1.

Table 1. !ecomme"ded #rocess time $or Grape !uice i" a %oili"&'water ca""er(
Hot
Pi"ts or )uarts 0 mi) 1 15
Hal$'Gallo"s 10mi) 15 2

61

Grapes *hole
5uantity1 8n average of 12 pounds is needed per canner load of = &uarts/
an average of ; pounds is needed per canner load of ; pints. 8 lug weighs
"@ pounds and yields 1" to 12 &uarts of whole grapes O an average of "
pounds per &uart.
5uality1 !hoose unripe, tight's%inned, preferably green seedless grapes
harvested " wee%s before they reach optimum eating &uality.
!anning.
Procedure1 6tem, wash, and drain grapes. #repare very light, or light
syrup.
8ot pack O Blanch grapes in boiling water for 13 seconds. 7rain, and
proceed as for raw pac%.
.a' pack O 5ill -ars with grapes and hot syrup, leaving 1'inch headspace.

Table 1. Recommended process time for Grapes, whole in a boiling-water canner.
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pint or Quarts 10 min 15 15 20
Raw
Pints
Quarts
15
20
20
25
20
30
25
35

62

Grapefruit and 2range Setions
5uantity1 8n average of 1< pounds is needed per canner load of = &uarts/
an average of 11 pounds is needed per canner load of ; pint O an average of
about " pounds yields 1 &uart.
5uality1 6elect firm, mature, sweet fruit of ideal &uality for eating fresh.
$he flavor of orange sections is best if the sections are canned with e&ual
parts of grapefruit. Grapefruit may be canned without oranges. 6ections may
be pac%ed in your choice of water, citrus -uice or syrup.
Procedure1 ash and peel fruit and remove white tissue to prevent a bitter
taste. If you use syrup, prepare a very light, light, or medium syrup and
bring to boil. 5ill -ars with sections and water, -uice or hot syrup, leaving
1F"'inch headspace. 8d-ust lids and process.
#rocessing directions for canning grapefruit and orange sections in a boiling'
water, a dial, or a weighted'gauge canner are given in $able 1, $able ", and
$able 1.

Table 1. !ecomme"ded #rocess time $or Grapefruit a)d >ra)2e Sectio)s i" a %oili"&'water ca""er(
!aw Pi"ts or )uarts 10 mi) 15 2
Table 2. Process Times $or Grapefruit a)d >ra)2e Sectio)s i" a *ial'Gau&e Pressure +a""er(
Style of
!ar Si"e
Process Time 0 # 2$000 2$001 # .$000 .$001 # %$000 %$001 # /$000
63

Pac *-i), ft ft ft ft
Hot
Pi"ts or
)uarts
8 % 7 8 9
!aw
Pi"ts
)uarts
8
1
%
%
7
7
8
8
9
9
Table 3. Process Times $or Grapefruit a)d >ra)2e Sectio)s i" a ,ei&hted'Gau&e Pressure +a""er(
!aw
Pi"ts
)uarts
8
1
0
0
1
1

%emon Curd. Canned
"G cups superfine sugarM
G cup lemon (est ,freshly (ested., optional
1 cup bottled lemon -uiceMM
P cup unsalted butter, chilled, cut into appro)imately P? pieces
= large egg yol%s
2 large whole eggs
,pecial E-uipment .eeded: lemon (ester, balloon whis%, 1G &uart double
boilerMMM ,the top double boiler pan should be at least 1G'&uart volume.,
strainer, %itchen thermometer measuring at least up to 1A345, glass or
stainless steel medium mi)ing bowl, silicone spatula or coo%ing spoon, and
e&uipment for boiling water canning.
64

6ield1 8bout 1 to 2 half'pint -ars
!anning.
Procedure1

1. ash 2 half'pint canning -ars with warm, soapy water. Einse well/
%eep hot until ready to fill. #repare canning lids according to
manufacturer9s directions.

". 5ill boiling water canner with enough water to cover the filled -ars by 1
to " inches. Use a thermometer to preheat the water to 1A345 by the
time filled -ars are ready to be added.
Caution1 7o not heat the water in the canner to more than 1A345
before -ars are added. If the water in the canner is too hot when -ars
are added, the process time will not be long enough. $he time it ta%es
for the canner to reach boiling after the -ars are added is e)pected to
be "< to 13 minutes for this product. #rocess time starts after the
water in the canner comes to a full boil over the tops of the -ars.

1. !ombine the sugar and lemon (est in a small bowl, stir to mi), and set
aside about 13 minutes. #re'measure the lemon -uice and prepare the
chilled butter pieces.

2. :eat water in the bottom pan of the double boiler until it boils gently.
$he water should not boil vigorously or touch the bottom of the top
double boiler pan or bowl in which the curd is to be coo%ed. 6team
produced will be sufficient for the coo%ing process to occur.

<. In the top of the double boiler, on the counter top or table, whis% the
egg yol%s and whole eggs together until thoroughly mi)ed. 6lowly
whis% in the sugar and (est, blending until well mi)ed and smooth.
Blend in the lemon -uice and then add the butter pieces to the mi)ture.

@. #lace the top of the double boiler over boiling water in the bottom pan.
6tir gently but continuously with a silicone spatula or coo%ing spoon, to
prevent the mi)ture from stic%ing to the bottom of the pan. !ontinue
65

coo%ing until the mi)ture reaches a temperature of 1=345. Use a food
thermometer to monitor the temperature.

=. Eemove the double boiler pan from the stove and place on a protected
surface, such as a dish cloth or towel on the counter top. !ontinue to
stir gently until the curd thic%ens ,about < minutes.. 6train curd
through a mesh strainer into a glass or stainless steel bowl/ discard
collected (est.

A. 5ill hot strained curd into the clean, hot half'pint -ars, leaving G'inch
headspace. Eemove air bubbles and ad-ust headspace if needed. ipe
rims of -ars with a dampened, clean paper towel/ apply two'piece
metal canning lids.

;. #rocess in the prepared boiling water canner according to the
recommendations in $able 1. >et cool, undisturbed, for 1" to "2 hours
and chec% for seals.

Table 1. !ecomme"ded #rocess time $or (a))ed 6emo) (urd i" a %oili"&'water ca""er(
Hot Hal$'#i"ts 10 mi) 2 25

Shelf Life: 5or best &uality, store in a cool, dar% place ,away from light..
#lan to use canned lemon curd within 1 to 2 months. Browning andFor
separation may occur with longer storage/ discard any time these changes
are observed.
#repared lemon curd can also be fro(en instead of canned for up to 1 year
without &uality changes when thawed. #ac%age in free(er containers after
straining and cooling to room temperature. $o thaw, place container in a
66

refrigerator at 2345 or lower for "2 hours before intended use. 8fter
thawing, consume within 2 wee%s. ,6ee 5ree(er >emon !urd,
http:FFwww.uga.eduFnchfpFpublicationsFnchfpFfactsheetsFfree(erQlemoncurd.
pdf.
Preparation 0otes1
M If superfine sugar is not available, run granulated sugar through a grinder
or food processor for 1 minute, let settle, and use in place of superfine
sugar. 7o not use powdered sugar.
MM Bottled lemon -uice is used to standardi(e acidity. 5resh lemon -uice can
vary in acidity and is not recommended.
MMM If a double boiler is not available, a substitute can be made with a large
bowl or saucepan that can fit partway down into a saucepan of a smaller
diameter. If the bottom pan has a larger diameter, the top bowl or pan
should have a handle,s. that can rest on the rim of the lower pan.
5or more detailed information on boiling water canning, see ?Using Boiling
ater !anners? at
http:FFwww.uga.eduFnchfpFpublicationsFugaFusingQbwQcanners.html
:ariation1
5or >ime !urd, use the same recipe but substitute 1 cup bottled lime -uice
and H cup fresh lime (est for the lemon -uice and (est.
+ther citrus or fruit curds are not recommended for canning at this time.

Mango Saue
<G cups or 1H pounds mango puree ,use slightly under'ripe to -ust'
ripe mango. ,from about < pounds, or < to @ whole, large, non'fibrous
mangoes, as purchased.
@ tablespoons honey
2 tablespoons bottled lemon -uice
P cup sugar
"G teaspoons ,=<33 milligrams. ascorbic acid
1FA teaspoon ground cinnamon
1FA teaspoon ground nutmeg
67

Caution: 8andling green mangoes may irritate the skin of some
people in the same 'ay as poison ivy% 3/hey (elong to the same
plant family%4 /o avoid this reaction" 'ear plastic or ru((er gloves
'hile 'orking 'ith ra' green mango% $o not touch your face" lips or
eyes after touching or cutting ra' green mangoes until all traces are
'ashed a'ay%
6ield1 8bout @ half'pint -ars
Storage 0otes1 6tore in a dar% place, away from direct light, to preserve
the color of the canned sauce. $his sauce is best used within 2 to @ months/
otherwise, discoloration may occur.
!anning.
Procedure1

1. ash and rinse half'pint canning -ars/ %eep hot until ready to use.
#repare lids according to manufacturer9s directions.

". ash, peel, and separate mango flesh from seed. !hop mango flesh
into chun%s and purRe in blender or food processor until smooth.

1. !ombine all ingredients in a @' to A'&uart 7utch oven or stoc%pot and
heat on medium'high heat, with continuous stirring, until the mi)ture
reaches "3345. $he mi)ture will sputter as it is being heated, so be
sure to wear gloves or oven mitts to avoid burning s%in.

2. 5ill hot sauce into clean, hot half'pint -ars, leaving H'inch headspace.
Eemove air bubbles and ad-ust headspace if needed. ipe rims of -ars
with a dampened, clean paper towel/ ad-ust two'piece metal canning
lids.

<. #rocess in a boiling water canner according to the recommendations in
$able 1. >et cool, undisturbed, for 1" to "2 hours and chec% for seals.

68

/a(le +% Eecommended process time for Mango Sauce in a boiling'water
canner.
Process /ime at Altitudes of
Style of
Pack
Jar Size , - +",,, ft
+",,+ - 7",,,
ft
A(ove 7",,,
ft
:ot :alf'pints +* min "3 "<

Mangoes. Green
!anning.
8ot Pack O *a%e a light or medium syrup. 6elect green, firm, non'fibrous
fruit. Caution: :andling green mangos may irritate the s%in of some people
in the same way as poison ivy. ,$hey belong to the same plant family.. $o
avoid this reaction, wear plastic gloves while wor%ing with raw green mango.
7o not touch your face, lips or eyes after touching or cutting green mangos
until all traces are washed away.
#eel and slice, discarding pits. #lace fruit slices in hot syrup and bring to a
boil. !oo% " minutes. 5ill fruit into hot -ars, leaving G inch headspace. !over
with boiling syrup, leaving G inch headspace. Eemove air bubbles and
ad-ust headspace if needed. ipe rims of -ars with a dampened clean paper
towel/ ad-ust twp'piece metal canning lids.

69

Table 1. !ecomme"ded #rocess time $or Gree) -a)2oes i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
10 mi)
20
2
25
2
3
25
35

Ma#haw $uie
Making Mayha' Juice
Amount to ;ather: +ne gallon ,2 &uarts. or about 2 G pounds of mayhaws
will yield about 1" cups of strained, flavorful -uice, enough for three batches
of -elly. $wo &uarts of mayhaws coo%ed will yield @ cups of fruit and about "
cups of pulp when the drained fruit is put through a food mill.
Cooking Mayha's for Juice" Jelly or Syrup: $he most important thing in
ma%ing -elly is to begin with a -uice ,-elly stoc%. that has a full'bodied,
mayhaw flavor. If too much water is used in coo%ing, the uni&ue fragrance
and taste will not match up to what is e)pected in &uality -elly.
/o Prepare Juice or Jelly Stock: 6ort mayhaws, removing decayed fruit
and trash. You can leave the tiny stems and dar% blossom end on the fruit.
ash thoroughly. *easure or weigh fruit and put in large saucepan. 5or
each gallon ,2 &uarts or about 2 G pounds. of mayhaws, cover with 1 &uarts
,1" cups. of water. 5or " &uarts of fruit ,a little over " pounds., cover with @
cups water.
Bring to a boil, cover and coo% gently for about 13 minutes. !ool and drain
-uice first through a colander, pressing fruit lightly with the bac% of a spoon.
$hen strain the -uice through two or three thic%nesses of damp cheesecloth,
through a -elly bag or a clean thin white cloth. >eave the sediment which
settles to the bottom. 5rom 1 gallon of mayhaws you should have about 1"
cups of strained -uice.
7

Canning Mayha' Juice
!anning.
Procedure1 6terili(e -ars. #our -uice into a clean saucepan. :eat -uice to
simmering, or at least 1A345. #our hot -uice immediately into hot, sterili(ed
-ars, leaving H inch headspace.
ipe rims of -ars with a dampened clean paper towel/ ad-ust two'piece
metal canning lids. #rocess according to the recommendations in $able 1.
>et cool, undisturbed, 1"'"2 hours and chec% for seals.

Table 1. !ecomme"ded #rocess time $or -ay9a< !uice i" a %oili"&'water ca""er(

Ma#haw S#rup
,8 delicious syrup for panca%es, french toast, waffles, pies and for a flavorful
ingredient in salad dressing, meat sauces and other dishes..
1H cups -uice ,see *a%ing *ayhaw Cuice below.
1G cups sugar
H cup white corn syrupM ,or H more sugar.
MUsing #art corn syrup adds thic%ness without e)tra sweetness.
6ield1 8bout " pint -ars
71

!anning.
Procedure1 6terili(e canning -ars. *i) ingredients in saucepan large enough
for mi)ture to boil freely. 6tir to dissolve sugar. Bring to a full rolling boil
that cannot be stirred down. Boil about = or A minutes, or to ""345 on candy
thermometer. Eemove from heat/ s%im foam off with a metal spoon. #our
&uic%ly into hot, sterili(ed -ars, leaving H'inch headspace. ipe rims of -ars
with a dampened clean paper towel/ ad-ust two'piece metal canning lids.
#rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or -ay9a< Syrup i" a %oili"&'water ca""er(
Hot Hal$'#i"ts or Pi"ts 10 mi) 15 2
Making Mayha' Juice
cups water.
72

Freezing Mayha' Juice
Its easy to freeze the juice for making fresh jelly year round. Put 4 cups of juice (for one batch
of jelly) in an airtight container--glass jar, rigid plastic container or heavy plastic freezer bag.
Leave - inch headspace in rigid containers or 1 inch in glass jars to prevent breakage.

Mi3ed Fruit Co4tail
1 lbs peaches
1 lbs pears
1'1F" lbs slightly underripe seedless green grapes
13'o( -ar of maraschino cherries
1 cups sugar
2 cups water
6ield1 8bout @ pints
!anning.
Procedure1 6tem and wash grapes, and %eep in ascorbic acid solution. 7ip
ripe but firm peaches, a few at a time, in boiling water for 1 to 1'1F"
minutes to loosen s%ins. 7ip in cold water and slip off s%ins. !ut in half,
remove pits, cut into 1F"'inch cubes and %eep in solution with grapes. #eel,
halve, and core pears. !ut into 1F"'inch cubes, and %eep in solution with
grapes and peaches. !ombine sugar and water in a saucepan and bring to
boil. 7rain mi)ed fruit. 8dd 1F" cup of hot syrup to each -ar $hen add a few
cherries and gently fill the -ar with mi)ed fruit and more hot syrup, leaving
1F"'inch headspace.

73

Table 1. !ecomme"ded #rocess time $or -ixed 4ruit (octail i" a %oili"&'water ca""er(
!aw
Hal$'#i"ts
or Pi"ts
2 mi" 25 3 35

Netarines!Halved or Slied
5uantity1 8n average of 1='1F" pounds is needed per canner load of =
&uarts/ an average of 11 pounds is needed per canner load of ; pints. 8
bushel weighs 2A pounds and yields 1@ to "2 &uarts O an average of "'1F"
pounds per &uart.
5uality1 !hoose ripe, mature fruit of ideal &uality for eating fresh or
coo%ing.
Procedure: ash fruit. !ut in half, remove pits and slice if desired.
,Kectarines are not dipped in hot water or peeled li%e peaches.. $o prevent
dar%ening, %eep peeled fruit in ascorbic acid solution. #repare and boil a
very light, light, or medium syrup or pac% nectarines in water, apple -uice, or
white grape -uice. Eaw pac%s ma%e poor &uality nectarines.
and bring to boil. 5ill -ars with hot fruit and coo%ing li&uid, leaving 1F"'inch
or syrup, leaving 1F"'inch headspace.
74

#rocessing directions for canning nectarines in a boiling'water canner are
given in $able 1.
#rocessing directions for canning nectarines in a dial' or weighted'gauge
canner are given in $able " and $able 1.

Table 1. Recommended process time for Nectarines, halved or sliced in a boiling-water canner.
Style of
Pack
Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot
Pints
Quarts
20 min
25
25
30
30
35
35
40
Raw
Pints
Quarts
25
30
30
35
35
40
40
45
Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of
Pack
Jar
Size
Process Time
(Min)
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 -
8,000 ft
Hot and
Raw
Pints or
Quarts
10 6 7 8 9
Table 3. Process Times for Nectarines (Halved or Sliced) in a Weighted-Gauge Pressure
Canner.

Canner Pressure (PSI) at
Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot and
Raw
Pints or
Quarts
10 5 10

75

Papa#a
!anning.
8ot Pack O *a%e a medium or heavy syrup. 8dd H cup lemon -uice to each
&uart of syrup. 6elect firm ripe fruit. #eel and remove seeds. !ut fruit in
cubes and put in a medium syrup. !oo% papaya gently in syrup for " to 1
minutes. #ac% hot fruit in hot -ars, leaving G inch headspace. !over with
boiling syrup, leaving G inch headspace. Eemove air bubbles and ad-ust
Table 1. !ecomme"ded #rocess time $or Papaya i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
10 mi)
20
2
25
2
3
25
35

Peahes!Halved or Slied
weighs 2A pounds and yields 1@ to "2 &uarts O an average of "G pounds per
&uart.
coo%ing.
76

Procedure1 7ip fruit in boiling water for 13 to @3 seconds until s%ins loosen.
7ip &uic%ly in cold water and slip off s%ins. !ut in half, remove pits and slice
if desired. $o prevent dar%ening, %eep peeled fruit in ascorbic acid solution.
#repare and boil a very light, light, or medium syrup or pac% peaches in
water, apple -uice, or white grape -uice. Eaw pac%s ma%e poor &uality
peaches.
and bring to boil. 5ill -ars with hot fruit and coo%ing li&uid, leaving G'inch
or syrup, leaving G'inch headspace.
#rocessing directions for canning peaches in a boiling'water canner are given
in $able 1.
#rocessing directions for canning peaches in a dial' or weighted'gauge
canner are given in $able " and $able 1.
Table 1. !ecomme"ded #rocess time $or Peac9es3 halved or sliced i" a %oili"&'water ca""er(
7 Process Time at Altitudes of
0 # 1$000
ft
1$001 # 3$000
ft
3$001 # %$000
ft
Abo&e %$000
ft
Hot
Pi"ts
)uarts
2 mi"
25
25
3
3
35
35
4
!aw
Pi"ts
)uarts
25
3
3
35
35
4
4
45
Table 2. Process Times $or Peac9es 8Halved or 2liced9 i" a *ial'Gau&e Pressure +a""er(
77

Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot a"d
!aw
Pi"ts
or
)uarts
1 % 7 8 9
Table 3. Process Times $or Peac9es 8Halved or 2liced9 i" a ,ei&hted'Gau&e Pressure +a""er(

Altitudes of
Process Time
*-i),
0 # 1$000
ft
Abo&e 1$000 ft
Hot a"d
!aw
Pi"ts
or
)uarts
1 0 1

Peah Fruit &opping
A cups mashed ripe, yellow Georgia peaches %about /-/&#' pounds as
purcased(
1 cups sugar
2 $ablespoons bottled lemon -uice
6ield1 2 pints
!anning.
78

Procedure1
". #repare an anti'dar%ening soa% solution, using 1 teaspoon ascorbic acid
granules to 2 &uarts water. ,If using a commercially purchased anti'
dar%ening powder, follow directions on the pac%age for 2 &uarts water..
1. Einse peaches well under running water. #eel peaches. If s%ins do not
pull off easily, peel by dipping a few at a time in boiling water for 13 to @3
seconds ,until s%ins loosen.. 7ip &uic%ly in cold water and slip off s%ins. $o
prevent dar%ening, %eep peeled fruit in the ascorbic acid solution. !ut
peaches in half, remove pits and slice. Ieep sliced fruit in ascorbic acid bath
while preparing the whole batch.
2. 7rain peach slices/ mash with a potato masher on a coo%ie sheet with a
raised edge. ,7o not use a blender or food processor, as these will
incorporate undesired air into the mashed fruit..
<. *easure A cups mashed peaches into a 2' or @'&uart 7utch oven. 6tir in
sugar and lemon -uice until sugar is dissolved. :eat over medium'high heat
while stirring to prevent stic%ing and scorching. 8s mi)ture begins to boil,
turn heat to high and bring to a full boil. Eeduce heat and simmer for <
minutes, while stirring to prevent stic%ing and burning.
@. $urn off heat/ s%im foam if necessary. #our hot peach topping into clean
hot -ars, leaving G'inch headspace. ipe -ar rims with a clean, dampened
paper towel and ad-ust two'piece metal lids and bands.
Table 1. !ecomme"ded #rocess time $or Peac9 4ruit Toppi)2 i" a %oili"&'water ca""er(
Hot
79

Pears. +sian
)mportant1 8ll home canned 8sian #ears must be acidified before canning
in a boiling water canner to ma%e them safe from the microorganism that
causes botulism.
5uantity1 8n average of 1='1; pounds is needed per canner load of =
&uarts/ an average of 11'11 pounds is needed per canner load of ; pints.
coo%ing.
!anning.
Procedure1 ash and peel pears. !ut in halves and remove cores. 6lice, if
desired. $o prevent discoloration, %eep pears in an ascorbic acid solution.
#repare a very light, light, or medium syrup or pac% pears in apple -uice,
white grape -uice, or water.
8ot Pack ' Boil drained pears < minutes in syrup, -uice or water. #ac% hot
fruit into hot -ars and cover with boiling coo%ing li&uid, leaving G'inch
headspace. 8dd 1 tablespoon bottled lemon -uice per pint -ar or "
tablespoons per &uart -ar. Eemove air bubbles/ read-ust headspace if
needed. ipe rims of -ars with a dampened clean paper towel. 8d-ust lids
and process. #rocessing directions for canning 8sian pears in a boiling water
canner are given in $able 1.
Table 1. !ecomme"ded #rocess time $or Asia) Pears$ 9al&ed or sliced i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 # 3$000 ft 3$001 # %$000 ft Abo&e %$000
Hot
Pi"ts
)uarts
20 mi)
20
25
3
3
35
35
4

8

Pears!Halved
weighs <3 pounds and yields 1@ to "< &uarts O an average of "G pounds per
&uart.
coo%ing.
Procedure1 ash and peel pears. !ut lengthwise in halves and remove
core. 8 melon baller or metal measuring spoon is suitable for coring pears.
$o prevent discoloration, %eep pears in an ascorbic acid solution. #repare a
very light, light, or medium syrup or pac% pears in apple -uice, white grape
-uice, or water. Eaw pac%s ma%e poor &uality pears. Boil drained pears <
minutes in syrup, -uice, or water. 5ill -ars with hot fruit and coo%ing li&uid,
leaving 1F"'inch headspace. 8d-ust lids and process. #rocessing directions
for canning pears in a boiling'water, a dial, or a weighted'gauge canner are
given in $able 1, $able ", and $able 1.

Table 1. !ecomme"ded #rocess time $or Pears3 halved i" a %oili"&'water ca""er(

Hot
Pi"ts
)uarts
20 mi)
20
25
3
3
35
35
4
Table 2. Process Times $or Pears3 halved i" a *ial'Gau&e Pressure +a""er(

81

Style
of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts or
)uarts
1 % 7 8 9
Table 3. Process Times $or Halved Pears i" a ,ei&hted'Gau&e Pressure +a""er(

Style of Pac !ar Si"e Process Time *-i), 0 # 1$000 ft .%ove 13 $t

Pie Fillings

Pie Fillings
;eneral1 $he following fruit fillings are e)cellent and safe products. Bach
canned &uart ma%es one A'inch to ;'inch pie. $he filling may be used as
toppings on dessert or pastries. !lear CelN is a chemically modified corn
starch that produces e)cellent sauce consistency even after fillings are
canned and ba%ed. +ther available starches brea% down when used in these
pie fillings, causing a runny sauce consistency. !lear CelN is increasingly
available among canning and free(ing supplies in some stores. If you cannot
find it, as% your county B)tension home economist about its availability in
your region. Because the variety of fruit may alter the flavor of the fruit pie,
it is suggested that you first ma%e a single &uart, ma%e a pie with it, and
serve. $hen ad-ust the sugar and spices in the recipe to suit your personal
preferences. $he amount of lemon -uice should not be altered, as it aids in
controlling the safety and storage stability of the fillings.
82

hen using fro(en cherries and blueberries, select unsweetened fruit. If
sugar has been added, rinse it off while fruit is fro(en. $haw fruit, then
collect, measure, and use -uice from fruit to partially replace the water
specified in the recipe. !lear CelN is available only through a few supply
outlets and is not currently available in grocery stores. 5ind out about its
availabilty prior to gathering other ingredients to ma%e these pie fillings. If
you cannot find it, as% your county e)tention home economist about sources
for !lear CelN.

Purhasing and -sing Clear$el5
!learCelN is a corn starch that has been modified to give it special and
uni&ue characteristics when used in food products. It can be used for canned
fruit pie fillings because it does not brea% down in the acid food mi)tures and
does not thic%en enough during heat processing to interfere with the
intended effect of the heat on %illing bacteria during canning. It is preferred
for thic%ening canned pie fillings as well as other foods over other corn
starches because it has less or no aftertaste, the thic%ened -uices are
smooth and clear, and foods thic%ened with !learCelN may be fro(en.

&efore assem(ling the other ingredients" including fresh fruits" to
ma%e the pie fillings in B)tension canning recommendations, chec% to see if
you will be able to get !learCelN. /here is no su(stitution for ClearJel<
that can (e made in these recipes% $his means do not use other corn
starch, flour, tapioca, or other thic%ener in our recipes. You also must use
!learCelN and not Instant !learCelN, !learCel 8N, any other form of
!learCelN, or any other modified corn starch.

$he mar%eting plans being discussed for !learCelN at the time home'canned
pie filling recipes were developed have never materiali(ed. Unfortunately,
!learCelN is available only through a few supply outlets and is not currently
available in traditional grocery stores. 6ome bul% food stores or cooperatives
may carry it/ be sure you are getting !learCelN.

.ote: $here are about 1 cups in 1 pound of !learCelN. B)tension fruit pie
filling recipes ta%e about
1G ' "H cups per @'= &uarts of pie filling.

83

+pple Pie Filling
5uality1 Use firm, crisp apples. 6tayman, Golden 7elicious, Eome, and
other varieties of similar &uality are suitable. If apples lac% tartness, use an
additional 1F2 cup of lemon -uice for each @ &uarts of slices.
!anning.
6ield1 1 &uart or = &uarts
Procedure1 6ee $able 1 for suggested &uantities. ash, peel, and core
apples. #repare slices 1F"'inch wide and place in water containing ascorbic
acid to prevent browning.
5or fresh fruit, place @ cups at a time in 1 gallon of boiling water. Boil each
batch 1 minute after the water returns to a boil. 7rain, but %eep heated fruit
in a covered bowl or pot. !ombine sugar, !lear CelN, and cinnamon in a
large %ettle with water and apple -uice. If desired, food coloring and nutmeg
may be added. 6tir and coo% on medium high heat until mi)ture thic%ens
and begins to bubble. 8dd lemon -uice and boil 1 minute, stirring constantly.
5old in drained apple slices immediately and fill -ars with mi)ture without
delay, leaving 1 inch headspace. 8d-ust lids and process immediately
according to the recommendations in $able ".
Table 1. Apple Pie 4illi)2(

7ua)tities of +)2redie)ts ?eeded 4or

1 7uart 7 7uarts
:la"ched3 sliced $resh a##les 3'1-2 cu#s 6 4uarts
Gra"ulated su&ar 3-4 cu# ; 2 t%s# 5'1-2 cu#s
+lear <el= 1-4 cu# 1'1-2 cu#
+i""amo" 1-2 ts# 1 t%s#
84

+old ,ater 1-2 cu# 2'1-2 cu#s
.##le >uice 3-4 cu# 5 cu#s
:ottled lemo" >uice 2 t%s# 3-4 cu#
?utme& 8o#tio"al9 1-8 ts# 1 ts#
@ellow $ood colori"& 8o#tio"al9 1 dro# 7 dro#s
Table 2. !ecomme"ded #rocess time $or Apple Pie 4illi)2 i" a %oili"&'water ca""er(


)lue(err# Pie Filling
5uality1 6elect fresh, ripe, and firm blueberries. Unsweetened fro(en
blueberries may be used. If sugar has been added, rinse it off while fruit is
still fro(en.
!anning.
Procedure1 6ee $able 1 for suggested &uantities. ash and drain fresh
blueberries.

5or fresh fruit, place @ cups at a time in 1 gallon boiling water. Boil each
batch 1 minute after the water returns to a boil. 7rain but %eep heated fruit
in a covered bowl or pot. !ombine sugar and !lear CelN in a large %ettle.
85

6tir. 8dd water and, if desired, food coloring. !oo% on medium high heat
until mi)ture thic%ens and begins to bubble. 8dd lemon -uice and boil 1
minute, stirring constantly. 5old in drained berries immediately and fill -ars
with mi)ture without delay, leaving 1 inch headspace. 8d-ust lids and
process immediately according to the recommendations in $able ".

Table 1. 'lueberry Pie 4illi)2.

7ua)tities of +)2redie)ts ?eeded 4or

1 7uart 7 7uart
Fresh or thawed %lue%erries 3'1-2 cu#s 6 4uarts
Gra"ulated su&ar 3-4 cu# ; 2 t%s# 6 cu#s
+lear <el= 1-4 cu# ; 1 t%s# 2'1-4 cu#
+old water 1 cu# 7 cu#s
:ottled Aemo" <uice 3'1-2 teas#oo"s 1-2 cu#
:lue $ood colori"& 8o#tio"al9 3 dro#s 2 dro#s
!ed $ood colori"& 8o#tio"al9 1 dro# 7 dro#s
Table 2. !ecomme"ded #rocess time $or 'lueberry Pie 4illi)2 i" a %oili"& water ca""er(

Style of Pac !ar Si"e 0#1$000 ft 1$001#3$000 ft 3$001#%$000 ft Abo&e %$000 ft
86

Cherr# Pie Filling
5uality1 6elect fresh, very ripe, and firm cherries. Unsweetened fro(en
cherries may be used. If sugar has been added, rinse it off while the fruit is
still fro(en.
!anning.
Procedure1 6ee $able 1 for suggested &uantities. Einse and pit fresh
cherries, and hold in cold water. $o prevent stem end browning, use ascorbic
acid solution.

in a covered bowl or pot. !ombine sugar and !lear CelN in a large saucepan
and add water. If desired, add cinnamon, almond e)tract, and food coloring.
6tir mi)ture and coo% over medium high heat until mi)ture thic%ens and
begins to bubble. 8dd lemon -uice and boil 1 minute, stirring constantly. 5old
in drained cherries immediately and fill -ars with mi)ture without delay,
leaving 1 inch headspace. 8d-ust lids and process immediately according to
the recommendations in $able ".
Table 1. (9erry Pie 4illi)2.

7ua)tities of +)2redie)ts
?eeded 4or

1 7uart 7 7uarts
Fresh or thawed sour cherries 3'1-3 cu#s 6 4uarts
Gra"ulated su&ar 1 cu# 7 cu#s
87

+lear <el=
1-4 cu# ; 1
t%s#
1'3-4 cu#s
+old water 1'1-3 cu#s 9'1-3 cu#s
:ottled Aemo" <uice 1 t%s# ; 1 ts# 1-2 cu#
+i""amo" 8o#tio"al9 1-8 ts# 1 ts#
.lmo"d e/tract 8o#tio"al9 1-4 ts# 2 ts#
!ed $ood colori"& 8o#tio"al9 6 dro#s 1-4 ts#
Table 2. !ecomme"ded #rocess time $or (9erry Pie 4illi)2 i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 #3$000 ft 3$001 # %$000 ft Abo&e %$000 ft

Festive Minemeat Pie Filling
" cups finely chopped suet
2 lbs ground beef or ,2 lbs ground venison and 1 lb sausage.
< &ts chopped apples
" lbs dar% seedless raisins
1 lb white raisins
" &ts apple cider
" tsp ground nutmeg
< cups sugar
" tbsp salt
6ield1 8bout = &uarts
88

#lease read Using #ressure !anners before beginning. If this is your first
time canning, it is recommended that you read #rinciples of :ome !anning.
Procedure1 !oo% suet and meat in water to avoid browning. #eel, core, and
&uarter apples. #ut meat, suet, and apples through food grinder using a
medium blade. !ombine all ingredients in a large saucepan, and simmer 1
hour or until slightly thic%ened. 6tir often. 5ill -ars with mi)ture without
delay, leaving 1'inch headspace. 8d-ust lids and process according to the
recommendations in $able 1 or $able ".
Table 1. !ecomme"ded #rocess time $or 4esti&e -i)cemeat Pie 4illi)2 i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar
Si"e
Process Time 0 # 2$000 ft 2$001 # .$000 ft .$001 # %$000 ft %$000 # /$000 ft
Hot )uarts 9 mi" 11 lb 12 l% 13 l% 14 l%
Table 2. !ecomme"ded #rocess time $or 4esti&e -i)cemeat Pie 4illi)2 i" a wei&hted'&au&e #ressure
ca""er(
Style of Pac !ar Si"e Process Time 0 # 1$000 ft Abo&e 1$000 ft
Hot )uarts 9 mi" 10 lb 15 l%

Green &omato Pie Filling
2 &ts chopped green tomatoes
1 &ts peeled and chopped tart apples
1 lb dar% seedless raisins
1 lb white raisins
1F2 cup minced citron, lemon, or orange peel
" cups water
89

"'1F" cups brown sugar
"'1F" cups white sugar
1F" cup vinegar ,<L.
1 cup bottled lemon -uice
1 tsp ground nutmeg
1 tsp ground cloves
!anning.
Procedure1 !ombine all ingredients in a large saucepan. !oo% slowly
stirring often, until tender and slightly thic%ened ,about 1< to 23 minutes..
5ill -ars with hot mi)ture, leaving 1F"'inch headspace. 8d-ust lids and
process. 6ee $able 1.
Table 1.. !ecomme"ded #rocess time $or Gree) Tomato Pie 4illi)2 i" a %oili"&'water ca""er(
Hot )uarts 10 mi) 2 25

Peah Pie Filling
5uality1 6elect ripe, but firm fresh peaches. Eed :aven, Eeds%in, 6un :igh,
and other varieties of similar &uality are suitable.
6ield1 1 &uart or = &uarts.
!anning.
9

Procedure1 6ee $able 1 for suggested &uantities. #eel peaches. $o loosen
s%ins, submerge peaches in boiling water for appro)imately 13'@3 seconds,
and then place in cold water for "3 seconds. 6lip off s%ins and prepare slices
1F"'inch thic%. #lace slices in water containing 1F" tsp. of ascorbic acid
crystals or si) <33'milligram vitamin ! tablets in 1 gallon of water to prevent
browning.

in a covered bowl or pot. !ombine water, sugar, !lear CelN, and, if desired,
cinnamon andFor almond e)tract in a large %ettle. 6tir and coo% over
medium high heat until mi)ture thic%ens and begins to bubble. 8dd lemon
-uice and boil sauce 1 minute more, stirring constantly. 5old in drained
peach slices and continue to heat mi)ture for 1 minutes. 5ill -ars without
delay, leaving 1 inch head'space. 8d-ust lids and process immediately
according to the recommendations in $able ".
Table 1. Peac9 Pie 4illi)2

7ua)tities of +)2redie)ts ?eeded
4or
1 7uart 7 7uarts
2liced $resh #eaches 3'1-2 cu#s 6 4uarts
Gra"ulated su&ar 1 cu# 7 cu#s
+lear <el= 1-4 cu# ; 1 t%s# 2 cu#s ; 3 t%s#
+old water 3-4 cu# 5'1-4 cu#s
+i""amo" 8o#tio"al9 1-8 ts# 1 ts#
.lmo"d e/tract 8o#tio"al9 1-8 ts# 1 ts#
:ottled lemo" >uice 1-4 cu# 1'3-4 cu#s
91

Table 2. !ecomme"ded #rocess time $or Peac9 Pie 4illi)2 i" a %oili"&'water ca""er(
Style of Pac !ar Si"e 0 # 1$000 ft 1$001 #3$000 ft 3$001 # %$000 ft Abo&e %$000 ft

Pineapple
an average of 11 pounds is needed per canner load of ; pints O an average
of 1 pounds per &uart.
5uality1 6elect firm, ripe pineapples.
!anning.
Procedure1 ash pineapple. #eel and remove eyes and tough fiber. 6lice or
cube. #ineapple may be pac%ed in water, apple -uice, white grape -uice, or in
very light, light, or medium syrup. In a large saucepan, add pineapple to
syrup, water or -uice, and simmer 13 minutes. 5ill -ars with hot pieces and
coo%ing li&uid, leaving 1F"'inch headspace. 8d-ust lids and process according
to the recommendations in $able 1.
Table 1. !ecomme"ded #rocess time $or Pi)eapple i" a %oili"&'water ca""er(
Hot
Pi"ts
)uarts
10 mi)
20
2
25
2
3
25
35
92

Plums!Halved or *hole
an average of ; pounds is needed per canner load of ; pints. 8 bushel
weighs <@ pounds and yields "" to 1@ &uarts O an average of " pounds per
&uart.
5uality1 6elect deep'colored, mature fruit of ideal &uality for eating fresh or
coo%ing. #lums may be pac%ed in water or syrup.
Procedure1 6tem and wash plums. $o can whole, pric% s%ins on two sides of
plums with for% to prevent splitting. 5reestone varieties may be halved and
pitted. If you use syrup, prepare very light, light, or medium syrup.
8ot pack O 8dd plums to water or hot syrup and boil " minutes. !over
saucepan and let stand "3 to 13 minutes. 5ill -ars with hot plums and
coo%ing li&uid or syrup, leaving 1F"'inch headspace.
.a' pack O 5ill -ars with raw plums, pac%ing firmly. 8dd hot water or syrup,
leaving 1F"'inch headspace.
#rocessing directions for canning plums in a boiling'water, a dial, or a
Table 1. !ecomme"ded #rocess time $or Plums3 halved or whole i" a %oili"&'water ca""er(
Hot a"d !aw Pi"ts )uarts
20 mi)
20
25
3
3
35
35
4
Table 2. Process Times $or Plums i" a *ial'Gau&e Pressure +a""er(
93

Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot a"d
!aw
Pi"ts or
)uarts
1 % 7 8 9
Table 3. Process Times $or Plums i" a ,ei&hted'Gau&e Pressure +a""er(

(a))er Pressure *PS+,
at Altitudes of
Hot a"d !aw Pi"ts or )uarts 1 0 1

Rhu(ar(!Stewed
5uantity1 8n average of 13'1F" pounds is needed per canner load of =
&uarts/ an average of = pounds is needed per canner load of ; pints. 8 lug
weighs "A pounds and yields 12 to "A &uarts O an average of 1'1F" pounds
per &uart.
5uality1 6elect young, tender, well'colored stal%s from the spring or late fall
crop.
Procedure1 $rim off leaves. ash stal%s and cut into 1F"'inch to 1'inch
pieces. In a large saucepan add 1F" cup sugar for each &uart of fruit. >et
stand until -uice appears. :eat gently to boiling. 5ill -ars without delay,
leaving 1F"'inch headspace. 8d-ust lids and process.
94

#rocess directions for canning rhubarb in a boiling'water, a dial, or a
Table 1. !ecomme"ded #rocess time $or ;9ubarb3 stewed i" a %oili"&'water ca""er(
Table 2. Process Times $or ;9ubarb i" a *ial'Gau&e Pressure +a""er(
Style of
Pac
!ar Si"e
Process Time
*-i),
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts or
)uarts
8 % 7 8 9
Table 3. Process Times $or 2ome .cid Foods i" a ,ei&hted'Gau&e Pressure +a""er(

(a))er Pressure *PS+,
at Altitudes of

95

6uhini!Pineapple
2 &ts cubed or shredded (ucchini
2@ o( canned unsweetened pineapple -uice
1G cups bottled lemon -uice
1 cups sugar
!anning.
Procedure1 #eel (ucchini and either cut into G'inch cubes or shred. *i)
(ucchini with other ingredients in a large saucepan and bring to a boil.
6immer "3 minutes. 5ill -ars with hot mi)ture and coo%ing li&uid, leaving G'
inch headspace. 8d-ust lids and process. 6ee $able 1 for recommended
process time for using a boiling'water canner.
Table 1. !ecomme"ded #rocess time $or @ucc9i)i#Pi)eapple i" a %oili"&'water ca""er(
0 # 1$000
ft
1$001 # %$000
ft
Abo&e %$000
ft

96

Canning &omatoes and &omato
Produts

Canning &omatoes. Introdution
5uality1 6elect only disease'free, preferably vine'ripened, firm fruit for
canning.
Caution1 $o not can tomatoes from dead or frost-killed vines% ;reen
tomatoes are more acidic than ripened fruit and can (e canned
safely 'ith any of the follo'ing recommendations%
Acidification1 $o ensure safe acidity in whole, crushed, or -uiced tomatoes,
add two tablespoons of bottled lemon -uice or 1F" teaspoon of citric acid per
&uart of tomatoes. 5or pints, use one tablespoon bottled lemon -uice or 1F2
teaspoon citric acid. 8cid can be added directly to the -ars before filling with
product. 8dd sugar to offset acid taste, if desired. 5our tablespoons of a <
percent acidity vinegar per &uart may be used instead of lemon -uice or citric
acid. :owever, vinegar may cause undesirable flavor changes.
.ecommendation1 Use of a pressure canner will result in higher &uality
and more nutritious canned tomato products. If your pressure canner cannot
be operated above 1< #6I, select a process time at a lower pressure.
If a procedure from the U678 Complete 0uide to 1ome Canning for canning
tomatoes offers both boiling water and pressure canning options, all steps in
the preparation ,?#rocedure?. are still re&uired even if the pressure
processing option is chosen. $his includes acidification. $he boiling water and
pressure alternatives are e&ual processes with different timeFtemperature
combinations calculated for these products.
&omato $uie
5uantity1 8n average of "1 pounds is needed per canner load of = &uarts,
or an average of 12 pounds per canner load of ; pints. 8 bushel weighs <1
pounds and yields 1< to 1A &uarts of -uice O an average of 1H pounds per
&uart.
97

Procedure1 ash, remove stems, and trim off bruised or discolored
portions. $o prevent -uice from separating, &uic%ly cut about 1 pound of fruit
into &uarters and put directly into saucepan. :eat immediately to boiling
while crushing. !ontinue to slowly add and crush freshly cut tomato &uarters
to the boiling mi)ture. *a%e sure the mi)ture boils constantly and vigorously
while you add the remaining tomatoes. 6immer < minutes after you add all
pieces. If you are not concerned about -uice separation, simply slice or
&uarter tomatoes into a large saucepan. !rush, heat, and simmer for <
minutes before -uicing.
#ress both types of heated -uice through a sieve or food mill to remove s%ins
and seeds. 8dd bottled lemon -uice or citric acid to -ars ,6ee acidification
instructions.. :eat -uice again to boiling. 8dd 1 teaspoon of salt per &uart to
the -ars, if desired. 5ill -ars with hot tomato -uice, leaving 1F"'inch
headspace. 8d-ust lids and process following to the instructions in $able 1,
$able ", or $able 1 according to the method of canning used. ,8cidification is
still re&uired for the pressure canning options/ follow all steps in the
#rocedures above for any of the processing options..
Table 1. !ecomme"ded #rocess time $or Tomato !uice i" a %oili"&'water ca""er(
Process Time at .ltitudes o$
Hot
Pi"ts 30 mi) 4 45 5
)uarts .0 45 5 55
Table 2. !ecomme"ded #rocess time $or Tomato !uice i" a dial'&au&e #ressure ca""er(
(a))er Gau2e Pressure *PS+, at Altitudes of
Style of
Pac
!ar Si"e
Process
Time
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
98

Hot
Pi"ts or
)uarts
2 mi" % lb 7 l% 8 l% 9 l%
15 11 12 13 14
Table 3. !ecomme"ded #rocess time $or Tomato !uice i" a wei&hted'&au&e #ressure ca""er(

(a))er Gau2e Pressure *PS+, at
Altitudes
Hot
Pi"ts
or
)uarts
2 mi" 0 lb 1 l%
15 10 15
1 10 ?ot !ecomme"ded

&omato Paste
A &uarts peeled, cored chopped tomatoes ,about 2 do(en large.
1G cups chopped sweet red peppers ,about 1.
" bay leaves
1 teaspoon canning or pic%ling salt
1 clove garlic ,optional.
6ield1 8bout ; half'pint -ars
!anning.
Procedure1 1ot Pac2 ' !ombine first four ingredients and coo% slowly 1
hour. #ress through a fine sieve. 8dd garlic clove, if desired. !ontinue
coo%ing slowly until thic% enough to round up on a spoon, about "G hours.
6tir fre&uently to prevent stic%ing. Eemove garlic clove and bay leaves.
99

#our boiling hot paste into hot half pint -ars, leaving H inch headspace.
Eemove air bubbles and ad-ust headspace if needed. ipe rims of -ars with
a dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess
in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Tomato Paste i" a %oili"&'water ca""er(
Hot Hal$'#i"ts .0 mi) 5 55 6

&omato and 7egeta(le $uie )lend
5uantity1 8n average of "" pounds of tomatoes is needed per canner load
of = &uarts. Kot more than 1 cups of other vegetables may be added for
each "" pounds of tomatoes.
Procedure1 !rush and simmer tomatoes as for ma%ing tomato -uice. 8dd no
more than 1 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each "" pounds of tomatoes. 6immer mi)ture "3
minutes. #ress hot coo%ed tomatoes and vegetables through a sieve or food
mill to remove s%ins and seeds. Add (ottled lemon juice or citric acid to
jars ,6ee acidification directions.. 8dd 1 teaspoon of salt per &uart to the
-ars, if desired. Eeheat tomato'vegetable -uice blend to boiling and fill
immediately into -ars, leaving 1F"'inch headspace. 8d-ust lids and process.
Eecommended process times are given in $able 1, $able ", and $able 1.
,8cidification is still re&uired for the pressure canning options/ follow all
steps in the #rocedures above for any of the processing options..

1

Table 1. Recommended process time for Tomato and Vegetable Juice Blend in a boiling-water
canner.
Hot
Pints 35 min 40 45 50
Quarts 40 45 50 55
Table 2. Recommended process time for Tomato and Vegetable Juice Blend in a weighted-
gauge pressure canner.

Canner Gauge Pressure (PSI) at
Altitudes
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot
Pints
or
Quarts
20 min 5 lb 10 lb
15 10 15
10 15 Not Recommended
Table 3. Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure
canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Pints
or
Quarts
20 min 6 lb 7 lb 8 lb 9 lb
15 11 12 13 14

11

Crushed &omatoes /with no added liquid0
8 high'&uality product, ideally suited for use in soups, stews, and casseroles.
$his recipe is similar to that formerly referred to as ?Duartered $omatoes.?
5uantity: 8n average of "" pounds is needed per canner load of = &uarts/
an average of 12 fresh pounds is needed per canner load of ; pints. 8 bushel
weighs <1 pounds and yields 1= to "3 &uarts of crushed tomatoes'an
average of "P pounds per &uart.
Procedure1 ash tomatoes and dip in boiling water for 13 to @3 seconds or
until s%ins split. $hen dip in cold water slip off s%ins, and remove cores. $rim
off any bruised or discolored portions and &uarter. :eat one'si)th of the
&uarters &uic%ly in a large pot, crushing them with a wooden mallet or spoon
as they are added to the pot. $his will e)ude -uice. !ontinue heating the
tomatoes, stirring to prevent burning. +nce the tomatoes are boiling,
gradually add remaining &uartered tomatoes, stirring constantly $hese
remaining tomatoes do not need to be crushed. $hey will soften with heating
and stirring. !ontinue until all tomatoes are added. $hen boil gently <
minutes. Add (ottled lemon juice or citric acid to jars ,6ee acidification
directions.. 8dd 1 teaspoon of salt per &uart to the -ars, if desired. 5ill -ars
immediately with hot tomatoes, leaving G'inch headspace. 8d-ust lids and
process. Eecommended process times are given in $able 1, $able ", and
$able 1. ,8cidification is still re&uired for the pressure canning options/
follow all steps in the #rocedures above for any of the processing options..

Table 1. Recommended process time for Crushed Tomatoes in a boiling-water canner.
Style of
Pack
Hot
Pints 35 min 40 45 50
Quarts 45 50 55 60
12

Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge pressure
canner.

Altitudes
Hot
Pints or
Quarts
20 min 5 lb 10 lb
15 10 15
Table 3. Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Pints or
Quarts
15 11 12 13 14

Standard &omato Saue
5uantity1 3or tin sauce O 8n average of 1< pounds is needed per canner
load of = &uarts/ an average of "1 pounds is needed per canner load of ;
pints. 8 bushel weighs <1 pounds and yields 13 to 1" &uarts of sauce'an
average of < pounds per &uart.
3or tic2 sauce O 8n average of 2@ pounds is needed per canner load of =
&uarts/ an average of "A pounds is needed per canner load of ; pints. 8
bushel weighs <1 pounds and yields = to ; &uarts of sauce'an average of @G
pounds per &uart.
Procedure1 #repare and press as for ma%ing tomato -uice. 6immer in large'
diameter saucepan until sauce reaches desired consistency Boil until volume
13

is reduced by about one'third for thin sauce, or by one'half for thic% sauce.
Add (ottled lemon juice or citric acid to jars ,6ee acidification
directions.. 8dd 1 teaspoon of salt per &uart to the -ars, if desired. 5ill -ars,
leaving H'inch headspace. 8d-ust lids and process. Eecommended process
times are given in $able 1, $able ", and $able 1. ,8cidification is still
re&uired for the pressure canning options/ follow all steps in the #rocedures
above for any of the processing options..
Table 1. Recommended process time for Standard Tomato Sauce in a boiling-water canner.
Style of
Pack
Hot
Pints 35 min 40 45 50
Quarts 40 45 50 55
Table 2. Recommended process time for Standard Tomato Sauce in a dial-gauge pressure
canner
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Pints
or
Quarts
15 11 12 13 14
Table 3. Recommended process time for Standard Tomato Sauce in a weighted-gauge
pressure canner.

Altitudes
Style of Pack Jar Size
Process
Time
0 - 1,000 ft Above 1,000 ft
Hot
Pints
or
Quarts
20 min 5 lb 10 lb
15 10 15

14

*hole or Halved &omatoes /pa4ed in
water0
weighs <1 pounds and yields 1< to "1 &uarts'an average of 1 pounds per
&uart.
Procedure for hot or ra' tomatoes filled 'ith 'ater in jars1 ash
tomatoes. 7ip in boiling water for 13 to @3 seconds or until s%ins split/ then
dip in cold water. 6lip off s%ins and remove cores. >eave whole or halve.
Add (ottled lemon juice or citric acid to jars ,6ee acidification
directions.. 8dd 1 teaspoon of salt per &uart to the -ars, if desired.
.a' pack '' :eat water, for pac%ing tomatoes, to boiling. 5ill hot -ars with
prepared raw tomatoes, leaving G'inch headspace. !over tomatoes in the
-ars with boiling water, leaving G'inch headspace.
8ot pack '' #ut prepared tomatoes in a large saucepan and add enough
water to completely cover them. Boil tomatoes gently for < minutes. 5ill hot
-ars with hot tomatoes leaving G'inch headspace. 8dd coo%ing li&uid to the
-ars to cover the tomatoes, leaving G'inch headspace.
8d-ust lids and process according to the recommendations in $able 1, $able
", or $able 1, depending on the method of canning used. ,8cidification is still
re&uired for the pressure canning options/ follow all steps in the #rocedures
above for any of the processing options..
Table 1. Recommended process time for water-packed Whole or Halved Tomatoes in a
boiling-water canner.
Hot &
Raw
Pints 40 min 45 50 55
Quarts 45 50 55 60
15

Table 2. Recommended process time for water-packed Whole or Halved Tomatoes in a dial-
gauge pressure canner
Style of
Pack
Jar Size
Process
Time
0 - 2,000
ft
2,001 -
4,000 ft
4,001 -
6,000 ft
6,001 -
8,000 ft
Hot &
Raw
Pints or
Quarts
10 11 12 13 14
Table 3. Recommended process time for water-packed Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Altitudes
Hot &
Raw
Pints or
Quarts
15 min 5 lb 10 lb
10 10 15

*hole or Halved &omatoes /pa4ed in
tomato 8uie0
&uart.
Procedure1 ash tomatoes. 7ip in boiling water for 13 to @3 seconds or
until s%ins split, then dip in cold water. 6lip off s%ins and remove cores.
>eave whole or halve. Add (ottled lemon juice or citric acid to the jars
16

,6ee acidification instructions.. 8dd 1 teaspoon of salt per &uart to the -ars,
if desired.
.a' pack O :eat tomato -uice in a saucepan. 5ill -ars with raw tomatoes,
leaving G'inch headspace. !over tomatoes in the -ars with hot tomato -uice,
leaving G'inch headspace.
8ot pack O #ut tomatoes in a large saucepan and add enough tomato -uice
to completely cover them. Boil tomatoes and -uice gently for < minutes. 5ill
-ars with hot tomatoes, leaving G'inch headspace. 8dd hot tomato -uice to
the -ars to cover the tomatoes, leaving G'inch headspace. 8d-ust lids and
process according to the recommendations in $able 1, $able ", or $able 1
depending on the method used. ,8cidification is still re&uired for the
pressure canning options/ follow all steps in the #rocedures above for any of
the processing options..
Table 1. Recommended process time for Whole or Halved Tomatoes (packed in tomato
juice) in a boiling-water canner.
Style of
Pack
Jar Size
0 - 1,000
ft
1,001 - 3,000
ft
3,001 - 6,000
ft
Above 6,000
ft
Hot &
Raw
Pints or Quarts 85 min 90 95 100
juice) in a weighted-gauge pressure canner.

Altitudes
Hot &
Raw
Pints
or
Quarts
40 min 5 lb 10 lb
25 10 15
juice) in a dial-gauge pressure canner
Style of Jar Size Process 0 - 2,000 2,001 - 4,001 - 6,001 -
17

Pack Time ft 4,000 ft 6,000 ft 8,000 ft
Hot and
Raw
Pints or
Quarts
25 11 12 13 14

*hole or Halved &omatoes /pa4ed raw
without added liquid0
&uart.
until s%ins split, then dip in cold water. 6lip off s%ins and remove cores.
>eave whole or halve. Add (ottled lemon juice or citric acid to the jars
,6ee acidification instructions.. 8dd 1 teaspoon of salt per &uart to the -ars,
if desired. 5ill -ars with raw tomatoes, leaving 1F"'inch headspace. #ress
tomatoes in the -ars until spaces between them fill with -uice. >eave 1F"'inch
headspace. 8d-ust lids and process according to the recommendations in
$able 1, $able ", or $able 1, depending on the method of canning used.
,8cidification is still re&uired for the pressure canning options/ follow all
steps in the #rocedures above for any of the processing options..
Table 1. Recommended Process Time for Whole or Halved Tomatoes (packed raw without
added liquid) in a Boiling-Water Canner
Style of
Pack
Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft
Above 6,000
ft
Raw Pints or Quarts 85 min 90 95 100
18

added liquid) in a Weighted-Gauge Pressure Canner

Altitudes of
Raw
Pints or
Quarts
40 min 5 lb 10 lb
25 10 15

added liquid) in a Dial-Gauge Pressure Canner
Style of
Pack
Jar Size
Process
Time
0 - 2,000
ft
2,001 -
4,000 ft
4,001 -
6,000 ft
6,001 -
8,000 ft
Raw
Pints or
Quarts
25 11 12 13 14

&omatoes with 24ra or 6uhini
5uantity1 8n average of 1" pounds of tomatoes and 2 pounds of o%ra or
(ucchini is needed per canner load of = &uarts. 8n average of = pounds of
tomatoes and "'1F" pounds of o%ra or (ucchini is needed per canner load of
; pints.
Procedure1 ash tomatoes and o%ra or (ucchini. 7ip tomatoes in boiling
water 13 to @3 seconds or until s%ins split. $hen dip in cold water, slip off
s%ins and remove cores, and &uarter. $rim stems from o%ra and slice into 1'
inch pieces or leave whole. 6lice or cube (ucchini if used. Bring tomatoes to
a boil and simmer 13 minutes. 8dd o%ra or (ucchini and boil gently <
minutes. 8dd 1 teaspoon of salt for each &uart to the -ars, if desired. 5ill -ars
19

with mi)ture, leaving 1'inch headspace. 8d-ust lids and process according to
the recommendations in $able 1, $able ", depending on the method of
canning used.
:ariation1 You may add four or five pearl onions or two onion slices to each
-ar.
Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge
pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 -
8,000 ft
Hot
Pints 30 min 11 lb 12 lb 13 lb 14 lb
Quarts 35 11 12 13 14
Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-

Altitudes of

Style of
Pack
Jar
Size
Process
Time
0 - 1,000 ft
Above 1,000
ft
Hot
Pints 30 min 10 lb 15 lb
Quarts 35 10 15

Spaghetti Saue without Meat
13 lbs tomatoes
1 cup chopped onions
< cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced ,optional.
2'1F" tsp salt
" tbsp oregano
2 tbsp minced parsley
" tsp blac% pepper
1F2 cup brown sugar
11

1F2 cup vegetable oil
Procedure1 !aution: 7o not increase the proportion of onions, peppers, or
mushrooms. ash tomatoes and dip in boiling water for 13 to @3 seconds or
until s%ins split. 7ip in cold water and slip off s%ins. Eemove cores and
&uarter tomatoes. Boil "3 minutes, uncovered, in large saucepan. #ut
through food mill or sieve. 6aute onions, garlic, celery or peppers, and
mushrooms ,if desired. in vegetable oil until tender. !ombine sauteed
vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring
to a boil. 6immer uncovered, until thic% enough for serving. 8t this time the
initial volume will have been reduced by nearly one'half. 6tir fre&uently to
avoid burning. 5ill -ars, leaving 1'inch headspace. 8d-ust lids and process
according to the recommendations in $able 1 or $able ", depending on the
method of canning used.
Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge
pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Quarts 25 11 12 13 14
Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge
pressure canner.

Altitudes of
Hot
Quarts 25 10 15

111

Spaghetti Saue with Meat
Spaghetti Sauce 'ith Meat
13 lbs tomatoes
"'1F" lbs ground beef or sausage
< cloves garlic, minced
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced ,optional.
2'1F" tsp salt
" tbsp oregano
2 tbsp minced parsley
" tsp blac% pepper
1F2 cup brown sugar
until s%ins split. 7ip in cold water and slip off s%ins. Eemove cores and
&uarter tomatoes. Boil "3 minutes, uncovered, in large saucepan. #ut
through food mill or sieve. 6aute beef or sausage until brown. 8dd garlic,
onion, celery or green pepper and mushrooms, if desired. !oo% until
vegetables are tender. !ombine with tomato pulp in large saucepan. 8dd
spices, salt, and sugar. Bring to a boil. 6immer, uncovered, until thic%
enough for serving. 8t this time initial volume will have been reduced by
nearly one'half. 6tir fre&uently to avoid burning. 5ill -ars, leaving 1'inch
$able 1 or $able " depending on the method of canning used.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure
canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
112

Hot
Quarts 70 11 12 13 14
Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge
pressure canner.

Altitudes of
Hot
Quarts 70 10 15

&omato 9ethup
/omato =etchup
"2 lbs ripe tomatoes
1 cups chopped onions
1F2 tsp ground red pepper ,cayenne.
1 cups cider vinegar ,< percent.
2 tsp whole cloves
1 stic%s cinnamon, crushed
1'1F" tsp whole allspice
1 tbsp celery seeds
1'1F" cups sugar
1F2 cup salt
6ield1 @ to = pints
!anning.
until s%ins split. 7ip in cold water. 6lip off s%ins and remove cores. Duarter
tomatoes into 2'gallon stoc% pot or a large %ettle. 8dd onions and red
113

pepper. Bring to boil and simmer "3 minutes, uncovered. !ombine spices in
a spice bag and add to vinegar in a "'&uart saucepan. Bring to boil. !over,
turn off heat and hold tomato mi)ture for "3 minutes. $hen, remove spice
bag and combine vinegar and tomato mi)ture. Boil about 13 minutes. #ut
boiled mi)ture through a food mill or sieve. Eeturn to pot. 8dd sugar and
salt, boil gently, and stir fre&uently until volume is reduced by one'half or
until mi)ture rounds up on spoon without separation. 5ill pint -ars, leaving
1FA'inch headspace. 8d-ust lids and process according to the
Table 1. Recommended process time for Tomato Ketchup in a boiling-water canner.
Hot Pints 15 min 20 25

Countr# *estern 9ethup
Country 9estern =etchup
< chile peppers, sliced and seeded
1F2 cup salt
"'"F1 cups vinegar ,< percent.
1'1F2 cups sugar
1F" tsp ground red pepper ,cayenne.
2 tsp papri%a
2 tsp whole allspice
2 tsp dry mustard
1 tbsp whole peppercorns
1 tsp mustard seeds
1 tbsp bay leaves
6ield1 @ to = pints
114

!anning.
until s%ins split. 7ip in cold water 6lip off s%ins and remove cores. Duarter
tomatoes into 2'gallon stoc% pot or a large %ettle. 8dd chile peppers and red
pepper. Bring to boil and simmer "3 minutes, uncovered. !ombine spices in
a spice bag and add to vinegar in a "'&uart saucepan. Bring to boil. $urn off
heat and let stand until tomato mi)ture has been coo%ed "3 minutes. $hen,
remove spice bag and combine vinegar and tomato mi)ture. Boil about 13
minutes. #ut boiled mi)ture through a food mill or sieve. Eeturn to pot. 8dd
sugar and salt, boil gently, and stir fre&uently until volume is reduced by
one'half or until mi)ture rounds up on spoon without separation. 5ill pint
-ars, leaving 1FA'inch headspace. 8d-ust lids and process according to the
Table 1. Recommended process time for Country Western Ketchup in a boiling-water canner.

)lender 9ethup
Use an electric blender and eliminate the need for pressing or sieving.
&lender =etchup
" lbs onions
1 lb sweet red peppers
1 lb sweet green peppers
; cups vinegar ,< percent.
; cups sugar
1F2 cup canning or pic%ling salt
1 tbsp dry mustard
115

1'1F" tbsp ground red pepper
1'1F" tsp whole allspice
1'1F" tbsp whole cloves
1 stic%s cinnamon
!anning.
until s%ins split. $hen dip in cold water, slip off s%ins, core, and &uarter.
Eemove seeds from peppers and slice into strips. #eel and &uarter onions.
Blend tomatoes, peppers, and onions at high speed for < seconds in electric
blender. #our into a 1' to 2'gallon stoc% pot or large %ettle and heat. Boil
gently @3 minutes, stirring fre&uently. 8dd vinegar, sugar, salt, and a spice
bag containing dry mustard, red pepper, and other spices. !ontinue boiling
and stirring until volume is reduced one'half and %etchup rounds up on a
spoon with no separation of li&uid and solids. Eemove spice bag and fill -ars,
leaving 1FA'inch headspace. 8d-ust lids and follow process times for regular
%etchup according to the recommendations in $able 1.
Table 1. Recommended process time for Blender Ketchup in a boiling-water canner.

Eas# Hot Saue
A cups ,@2 ounces. canned, diced tomatoes, undrained
1G cups seeded, chopped 6errano peppersM
" teaspoons canning salt
" tablespoons whole mi)ed pic%ling spices
116

>Caution1 9ear plastic or ru((er gloves 'hen handling" cutting and
seeding hot pepper or 'ash hands thoroughly 'ith soap and 'ater
(efore touching your face or eyes%
6ield1 8bout = to A half'pint -ars
!anning.

1( ,ash a"d ri"se hal$'#i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids accordi"& to
ma"u$acturerCs directio"s(

2( Place mi/ed #ic1li"& s#ices i" a s#ice %a& a"d tie the e"ds $irmly( 5i/ all i"&redie"ts i" a *utch
ove" or lar&e sauce#ot( :ri"& to a %oil3 stirri"& occasio"ally( 2immer a"other 2 mi"utes3 u"til
tomatoes are so$t(

3( Press mi/ture throu&h a $ood mill( !etur" the li4uid to the stoc1#ot3 heat to %oili"& a"d %oil $or
a"other 15 mi"utes(

4( Fill hot sauce i"to clea"3 hot hal$'#i"t >ars3 leavi"& D'i"ch heads#ace( !emove air %u%%les a"d
ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece
metal ca""i"& lids(

5( Process i" a %oili"& water ca""er accordi"& to the recomme"datio"s i" Ta%le 1( Aet cool3
u"distur%ed3 12'24 hours a"d chec1 $or seals(
Table 1. !ecomme"ded #rocess time $or Easy :ot Sauce i" a %oili"& water ca""er(
Hot Hal$'#i"ts 10 mi) 15 mi" 2 mi"

117

)ar(eue Saue
2 &uarts ,1@ cups. peeled, cored, chopped red ripe tomatoes ,about
"2 large tomatoes.
" cups chopped celery
" cups chopped onions
1G cups chopped sweet red or green peppers ,about 1 medium
peppers.
" hot red peppers, cored, and chopped
1 teaspoon blac% peppercorns
" cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon papri%a
1 tablespoon canning salt
1 teaspoon hot pepper sauce ,e.g., $abascoN.
1FA teaspoon cayenne pepper
1G cups of ,<L. vinegar
6ield1 8bout 2 pint -ars
>Caution: 9ear plastic or ru((er gloves and do not touch your face
'hile handling or cutting hot peppers% )f you do not 'ear gloves"
'ash hands thoroughly 'ith soap and 'ater (efore touching your
face or eyes%
!anning.

1( ,ash a"d ri"se ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids accordi"& to ma"u$acturerCs
directio"s(

2( +om%i"e #re#ared tomatoes3 celery3 o"io"s3 a"d #e##ers( +oo1 u"til ve&eta%les are so$t 8a%out 3
mi"utes9( Puree usi"& a $i"e sieve3 $ood mill3 $ood #rocessor or %le"der( +oo1 u"til mi/ture is
reduced to a%out o"e hal$3 8a%out 45 mi"utes9(

3( Tie #e##ercor"s i" a cheesecloth %a&B add with remai"i"& i"&redie"ts a"d coo1 slowly u"til
mi/ture is the co"siste"cy o$ catsu#3 a%out 1E to 2 hours( .s mi/ture thic1e"s3 stir $re4ue"tly to
#reve"t stic1i"&( !emove %a& o$ #e##ercor"s(
4(
Fill hot sauce i"to clea"3 hot >ars3 leavi"& E i"ch heads#ace( !emove air %u%%les a"d ad>ust
118

heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal
ca""i"& lids(

u"distur%ed3 12 to 24 hours a"d chec1 $or seals(
Table 1. !ecomme"ded #rocess time $or 'arbecue Sauce i" a %oili"& water ca""er(
Hot Hal$'#i"ts or Pi"ts 2 mi" 25 mi" 3 mi" 35 mi"
Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes.
This canning process is intended for this recipe and procedure.

Salsas Salsas Salsas Salsas
Chile Salsa /Hot &omato!Pepper Saue0
Spanish
< lbs tomatoes ,as purchased.
" lbs chile peppers ,as purchased.
1 lb onions ,as purchased.
1 cup vinegar ,< percent.
1 tsp salt
1F" tsp pepper
6ield1 @ to A pints
!anning.
119

Procedure1
Caution: 9ear plastic or ru((er gloves and do not touch your face
face or eyes%
#eel and prepare chile peppers as described in ma%ing *e)ican $omato
6auce. ash tomatoes and dip in boiling water for 13 to @3 seconds or until
s%ins split. 7ip in cold water, slip off s%ins, and remove cores. !oarsely chop
tomatoes and combine chopped peppers, onions, and remaining ingredients
in a large saucepan. :eat to boil, and simmer 13 minutes. 5ill -ars, leaving
1F"'inch headspace. 8d-ust lids and process according to the
Table 1. !ecomme"ded #rocess time $or (9ile Salsa i" a %oili"&'water ca""er(
Hot Pi"ts 10 mi) 2 25

Chile Salsa II
13 cups peeled, cored, chopped tomatoes
@ cups seeded, chopped chili peppersM
1 teaspoons salt
G teaspoon blac% pepper
M8 mi)ture of mild and hot peppers is recommended.
Eead more about ingredients.
12

6ield1 @ to A pints
!anning.
Procedure1
face or eyes%
Preparing Peppers1 $he peppers do not need to be peeled, but many may
prefer to peel certain types. $he s%in of long green chiles may be tough and
can be removed by heating the peppers. Usually when peppers are finely
chopped, they do not need to be peeled. If you choose to peel chiles, slit
each pepper along the side to allow steam to escape. #eel using one of these
two methods:
Oven or broiler method to blister skins ' Place chiles i" a hot ove" 84FF9 or %roiler $or 6 to 8
mi"utes u"til s1i"s %lister(
Range-top method to blister skins ' +over hot %ur"er 8either &as or electric9 with heavy wire
mesh( Place #e##ers o" %ur"er $or several mi"utes u"til s1i"s %lister(
To peel, a$ter %listeri"& s1i"s3 #lace #e##ers i" a #a" a"d cover with a dam# cloth( 8This will
ma1e #eeli"& the #e##ers easier(9 +ool several mi"utesB sli# o$$ s1i"s( *iscard seeds a"d cho#(
8ot Pack1 !ombine all ingredients in a large saucepan and heat, stirring
fre&uently, until mi)ture boils. Eeduce heat and simmer for 13 minutes,
stirring occasionally. >adle hot into clean, hot pint -ars, leaving G'inch
of -ars with a dampened, clean paper towel/ apply two'piece metal canning
lids. #rocess in a boiling water canner according to the recommendations in
$able 1.

121

Table 1. !ecomme"ded #rocess time $or (9ile Salsa ++ i" a %oili"&'water ca""er(
)MP-./A0/1
$he only changes you can safely ma%e in this salsa recipe are to substitute
bottled lemon -uice for the vinegar and to change the amount of pepper and
salt. 7o not alter the proportions of vegetables to acid and tomatoes
because it might ma%e the salsa unsafe.

Me3ian &omato Saue
"G to 1 lbs chile peppers
1A lbs tomatoes
1 tbsp salt
1 tbsp oregano
G cup vinegar
!anning.
Procedure1
face or eyes%
ash and dry chilies. 6lit each pepper on its side to allow steam to escape.
#eel peppers using one of the following methods:
122

-ven or (roiler method1 #lace chilies in oven ,233S5. or broiler for @'A
minutes until s%ins blister.
.ange-top method1 !over hot burner, either gas or electric, with heavy
wire mesh. #lace chilies on burner for several minutes until s%ins blister.
8llow peppers to cool. #lace in a pan and cover with a damp cloth. $his will
ma%e peeling the peppers easier. 8fter several minutes, peel each pepper.
!ool and slip off s%ins. 7iscard seeds and chop peppers. ash tomatoes and
dip in boiling water for 13 to @3 seconds or until s%ins split. 7ip in cold
water, slip off s%ins, and remove cores. !oarsely chop tomatoes and
combine chopped peppers and remaining ingredients in large saucepan.
Bring to a boil. !over. 6immer 13 minutes. 5ill -ars, leaving 1'inch
Table 1. !ecomme"ded Process time $or -exica) Tomato Sauce i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar
Si"e
Hot
Pi"ts 2 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 25 11 12 13 14
Table 2. !ecomme"ded #rocess time $or -exica) Tomato Sauce i" a wei&hted'&au&e #ressure ca""er(
Hot
Pi"ts 2 mi" 10 lb 15 l%
)uarts 25 10 15

123

&omatillo Green Salsa
< cups chopped tomatillos
1'G cups seeded, chopped long green chiles
G cup seeded, finely chopped -alapeTo peppers
1 cup bottled lemon or lime -uice
@ cloves garlic, finely chopped
1 tablespoon ground cumin ,optional.
1 tablespoons dried oregano leaves ,optional.
1 tablespoon salt
1 teaspoon blac% pepper
6ield1 8bout < pints
!anning.
Procedure1
face or eyes%
Preparing /omatillos1 Eemove the dry outer hus%s from tomatillos/ wash
thoroughly. $hey do not need to be peeled or seeded.
Preparing Peppers1 $he s%in of long green chiles may be tough and can be
removed by heating the peppers. Usually when peppers are finely chopped,
they do not need to be s%inned. If you choose to peel chiles, slit each pepper
along the side to allow steam to escape. #eel using one of these two
methods:
124

$he -alapeTo peppers do not need to be peeled, but seeds are often
removed.
8ot Pack1 !ombine all ingredients in a large saucepan and stir fre&uently
over high heat until mi)ture begins to boil, then reduce heat and simmer for
"+ minutes, stirring occasionally. >adle hot into clean, hot pint -ars, leaving
G'inch headspace. Eemove air bubbles and ad-ust headspace if needed.
ipe rims of -ars with a dampened, clean paper towel/ apply two'piece
metal canning lids. #rocess in a boiling water canner according to the
Table 1. !ecomme"ded #rocess time $or Tomatillo Gree) Salsa i" a %oili"&'water ca""er(
0ote1 You may use green tomatoes in this recipe instead of tomatillos.
)MP-./A0/1
$he only other change you can safely ma%e in this salsa recipe is to change
the amount of spices and herbs. 7o not alter the proportions of vegetables
to acid and tomatoes because it might ma%e the salsa unsafe. 7o not
substitute vinegar for the lemon -uice.
Nutrition Information (Estimated values using Nutritionist Pro software)
Per 2 Tbsp: Calories 10, Total Fat 0 g, Sodium 89 mg, Fiber 0 g, Protein 0 g.
Daily Values: Vitamin A 1%, Vitamin C 17%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.

125

&omato:&omato Paste Salsa
1 &uarts peeled, cored, chopped slicing tomatoes
@ -alapeTo peppers, seeded, finely chopped
2 long green chiles, seeded, chopped
2 cloves garlic, finely chopped
" 1"'ounce cans tomato paste
" cups bottled lemon or lime -uice
1 tablespoon salt
1 tablespoon sugar
" tablespoons oregano leaves ,optional.
6ield1 8bout = to ; pints
!anning.
Procedure1
face or eyes%
Preparing Peppers1 $he -alapeTo peppers do not need to be peeled. $he
s%in of long green chiles may be tough and can be removed by heating the
peppers. Usually when peppers are finely chopped, they do not need to be
peeled. If you choose to peel chiles, slit each pepper along the side to allow
steam to escape. #eel using one of these two methods:
126

$able 1.
Table 1. !ecomme"ded #rocess time $or Tomato/Tomato Paste Salsa i" a %oili"&'water ca""er(
)MP-./A0/1
$he only change you can safely ma%e in this salsa recipe is to change the
amount of spices and herbs. 7o not alter the proportions of vegetables to
acid and tomatoes because it might ma%e the salsa unsafe. 7o not

&omato and Green Chile Salsa
1 cups seeded, chopped long green chiles
P cup chopped onions
1 -alapeTo pepper, seeded and finely chopped
1'G cups vinegar ,< percent.
G teaspoon ground cumin
" teaspoons oregano leaves
1'G teaspoons salt
127

6ield1 8bout 1 pints
!anning.
Procedure1
face or eyes%
fre&uently, until mi)ture boils. Eeduce heat and simmer for "3 minutes,
$able 1.
Table 1. !ecomme"ded #rocess time $or Tomato a)d Gree) (9ile Salsa i" a %oili"&'water ca""er(
128


)MP-./A0/1
bottled lemon -uice for the vinegar and to change the amount of salt and
herbs. 7o not alter the proportions of vegetables to acid and tomatoes

&omato Salsa with Paste &omatoes
= &uarts peeled, cored, chopped paste tomatoes
< cups chopped onion
" tablespoons salt
1 tablespoon blac% pepper
" tablespoons ground cumin ,optional.
1 tablespoons oregano leaves ,optional.
" tablespoons fresh cilantro ,optional.
Kote: $his recipe wor%s best with paste tomatoes. 6licing tomatoes re&uire a
much longer coo%ing time to achieve a desirable consistency.
6ield1 8bout 1@ to 1A pints
129

!anning.
Procedure1
face or eyes%
8ot Pack1 !ombine all ingredients e)cept cumin, oregano and cilantro in a
large saucepot and heat, stirring fre&uently, until mi)ture boils. Eeduce heat
and simmer for 13 minutes, stirring occasionally. 8dd spices and simmer for
another "3 minutes, stirring occasionally. >adle hot into clean, hot pint -ars,
leaving G'inch headspace. Eemove air bubbles and ad-ust headspace if
needed. ipe rims of -ars with a dampened, clean paper towel/ apply two'
piece metal canning lids. #rocess in a boiling water canner according to the
Table 1. !ecomme"ded #rocess time $or Tomato Salsa <it9 Paste Tomatoes i" a %oili"&'water ca""er(
13

)MP-./A0/1

&omato &ao Saue
A &uarts peeled, cored, finely chopped paste tomatoes
< cups chopped onions
2 -alapeTo peppers, seeded, chopped
"G cups vinegar ,< percent.
" tablespoons salt
1G tablespoons blac% pepper
1 tablespoon sugar
1 teaspoon ground cumin ,optional.
Kote: $his recipe wor%s best with paste tomatoes, as slicing tomatoes will
yield a thin watery salsa. If you only have slicing tomatoes available, use the
$omatoF$omato #aste 6alsa recipe.
!anning.
Procedure1
131

face or eyes%
8ot Pack1 !ombine all ingredients in a large saucepot and heat, stirring
fre&uently, until mi)ture boils. Eeduce heat and simmer, stirring fre&uently
until thic% ,about 1 hour.. >adle hot into clean, hot pint -ars, leaving G'inch
$able 1.
Table 1. !ecomme"ded #rocess time $or Tomato Taco Sauce i" a %oili"&'water ca""er(
)MP-./A0/1
bottled lemon -uice for the vinegar and to change the amount of spices and
132


Canning Salsa

Chile Salsa /Hot &omato!Pepper Saue0
< lbs tomatoes ,as purchased.
" lbs chile peppers ,as purchased.
1 lb onions ,as purchased.
1 tsp salt
1F" tsp pepper
6ield1 @ to A pints
!anning.
Procedure1
face or eyes%
#eel and prepare chile peppers as described in ma%ing *e)ican $omato
6auce. ash tomatoes and dip in boiling water for 13 to @3 seconds or until
s%ins split. 7ip in cold water, slip off s%ins, and remove cores. !oarsely chop
tomatoes and combine chopped peppers, onions, and remaining ingredients
in a large saucepan. :eat to boil, and simmer 13 minutes. 5ill -ars, leaving
1F"'inch headspace. 8d-ust lids and process according to the
133

Table 1. !ecomme"ded #rocess time $or (9ile Salsa i" a %oili"&'water ca""er(

Chile Salsa II
@ cups seeded, chopped chili peppersM
1 teaspoons salt
G teaspoon blac% pepper
M8 mi)ture of mild and hot peppers is recommended.
6ield1 @ to A pints
!anning.
Procedure1
face or eyes%
Preparing Peppers1 $he peppers do not need to be peeled, but many may
prefer to peel certain types. $he s%in of long green chiles may be tough and
can be removed by heating the peppers. Usually when peppers are finely
134

chopped, they do not need to be peeled. If you choose to peel chiles, slit
each pepper along the side to allow steam to escape. #eel using one of these
two methods:
$able 1.
Table 1. !ecomme"ded #rocess time $or (9ile Salsa ++ i" a %oili"&'water ca""er(
)MP-./A0/1
bottled lemon -uice for the vinegar and to change the amount of pepper and
salt. 7o not alter the proportions of vegetables to acid and tomatoes

135

Mango Salsa
@ cups diced unripe mango ,about 1 to 2 large, hard green mangoes.
1G cups diced red bell pepper
G cup finely chopped yellow onion
G teaspoon crushed red pepper fla%es
" teaspoons finely chopped garlic
" teaspoons finely chopped ginger
1 cup light brown sugar
1H cups cider vinegar ,<L.
G cup water
'ashed a'ay%
!anning.
Procedure1


2( ,ash all #roduce well( Peel a"d cho# ma"&o i"to E'i"ch cu%es( *ice %ell #e##er i"to E'i"ch
#ieces( Fi"ely cho# yellow o"io"s(

3( +om%i"e all i"&redie"ts i" a" 8'4uart *utch ove" or stoc1#ot( :ri"& to a %oil over hi&h heat3
stirri"& to dissolve su&ar( !educe to simmeri"&3 a"d simmer 5 mi"utes(

4( Fill hot solids i"to clea"3 hot hal$'#i"t >ars3 leavi"& E'i"ch heads#ace( +over with hot li4uid3 leavi"&
E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a
dam#e"ed3 clea" #a#er towelB a##ly two'#iece metal ca""i"& lids(
5(
Process i" a %oili"& water ca""er accordi"& to the recomme"datio"s i" Ta%le 1( Aet cool3
136

u"distur%ed3 $or 12 to 24 hours a"d chec1 $or seals(

Table 1. !ecomme"ded #rocess time $or -a)2o Salsa i" a %oili"&'water ca""er(

Me3ian &omato Saue
"G to 1 lbs chile peppers
1A lbs tomatoes
1 tbsp salt
1 tbsp oregano
G cup vinegar
!anning.
Procedure1
face or eyes%
137

ash and dry chilies. 6lit each pepper on its side to allow steam to escape.
#eel peppers using one of the following methods:
-ven or (roiler method1 #lace chilies in oven ,233S5. or broiler for @'A
.ange-top method1 !over hot burner, either gas or electric, with heavy
wire mesh. #lace chilies on burner for several minutes until s%ins blister.
!ool and slip off s%ins. 7iscard seeds and chop peppers. ash tomatoes and
dip in boiling water for 13 to @3 seconds or until s%ins split. 7ip in cold
water, slip off s%ins, and remove cores. !oarsely chop tomatoes and
combine chopped peppers and remaining ingredients in large saucepan.
Bring to a boil. !over. 6immer 13 minutes. 5ill -ars, leaving 1'inch

Table 1. !ecomme"ded Process time $or -exica) Tomato Sauce i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e Process Time 0 # 2$000 ft 2$001 # .$000 ft .$001 # %$000 ft %$001 # /$000 ft
Hot
Pi"ts 2 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 25 11 12 13 14
Table 2. !ecomme"ded #rocess time $or -exica) Tomato Sauce i" a wei&hted'&au&e #ressure
ca""er(

(a))er Gau2e Pressure *PS+, at
Altitudes of
138

Hot
Pi"ts 2 mi" 10 lb 15 l%
)uarts 25 10 15

Peah +pple Salsa
@ cups ,"H pounds. chopped Eoma tomatoes ,about 1 pounds
tomatoes as purchased.
"G cups diced yellow onions ,about 1 pound or " large as purchased.
" cups chopped green bell peppers ,about 1G large peppers as
purchased.
13 cups ,1G pounds. chopped hard, unripe peaches ,about ; medium
peaches or 2G pounds as purchased peaches.
" cups chopped Granny 6mith apples ,about " large apples as
purchased.
2 tablespoons mi)ed pic%ling spice
" teaspoons crushed red pepper fla%es
1P cups ,1H pound. pac%ed light brown sugar
"H cups cider vinegar ,<L.
6ield1 8bout = pint -ars
!anning.
Procedure1

1( ,ash a"d ri"se #i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids accordi"& to

2( Place #ic1li"& s#ice o" a clea"3 dou%le'layered3 6'i"ch's4uare #iece o$ 1G cheesecloth( :ri"&
cor"ers to&ether a"d tie with a clea" stri"&( 8Hr use a #urchased musli" s#ice %a&9(
139

3( ,ash a"d #eel tomatoes 8#lace washed tomatoes i" %oili"& water $or 1 mi"ute3 immediately #lace
i" cold water3 a"d sli# o$$ s1i"s9( +ho# i"to E'i"ch #ieces( Peel3 wash a"d dice o"io"s i"to D'i"ch
#ieces( ,ash3 core3 a"d seed %ell #e##ersB cho# i"to D'i"ch #ieces( +om%i"e cho##ed tomatoes3
o"io"s a"d #e##ers i" a" 8' or 1' 4uart *utch ove" or sauce#ot(

4( ,ash3 #eel a"d #it #eachesB cut i"to halves a"d soa1 $or 1 mi"utes i" a" ascor%ic acid solutio"
815 m& i" hal$ &allo" water9( ,ash3 #eel a"d core a##lesB cut i"to halves a"d soa1 $or 1 mi"utes
i" ascor%ic acid solutio"( )uic1ly cho# #eaches a"d a##les i"to E'i"ch cu%es to #reve"t %row"i"&(
.dd cho##ed #eaches a"d a##les to the sauce#ot with the ve&eta%les(

5( .dd the #ic1li"& s#ice %a& to the sauce#otB stir i" the salt3 red #e##er $la1es3 %row" su&ar a"d
vi"e&ar( :ri"& to %oili"&3 stirri"& &e"tly to mi/ i"&redie"ts( !educe heat a"d simmer 3 mi"utes3
stirri"& occasio"ally( !emove s#ice %a& $rom #a" a"d discard(

6( ,ith a slotted s#oo"3 $ill salsa solids i"to hot3 clea" #i"t >ars3 leavi"& 1D'i"ch heads#ace 8a%out I
#ou"d solids i" each >ar9( +over with coo1i"& li4uid3 leavi"& E'i"ch heads#ace(

7( !emove air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed3 clea"
#a#er towelB a##ly two'#iece metal ca""i"& lids(

,er+ing ,uggestion: 6erve as a side with or spooned on top of grilled por%
chops or any grilled meat.
Table 1. !ecomme"ded #rocess time $or Peac9#Apple Salsa i" a %oili"&'water ca""er(
14

Spi# Cran(err# Salsa
@ cups chopped red onion
2 finely chopped large 6errano peppersM
1G cups water
1G cups cider vinegar ,<L.
1 1F1 cups sugar
@ tablespoons clover honey
1" cups ,"P pounds. rinsed, fresh whole cranberries
*Caution: 9ear plastic or ru((er gloves and do not touch your face
face or eyes%
6ield1 8bout @ pint -ars.
!anning.
Procedure1

1( ,ash a"d ri"se 6 #i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids accordi"& to

2( +om%i"e all i"&redie"ts e/ce#t cra"%erries i" a lar&e *utch ove"( :ri"& to a %oil over hi&h heatB
reduce heat sli&htly a"d %oil &e"tly $or 5 mi"utes(

3( .dd cra"%erries3 reduce heat sli&htly a"d simmer mi/ture $or 2 mi"utes3 stirri"& occasio"ally to
#reve"t scorchi"&(

4( Fill the hot mi/ture i"to clea"3 hot #i"t >ars3 leavi"& D'i"ch heads#ace( Aeave sauce#ot over low
heat while $illi"& >ars( !emove air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a
dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"& lids(


141

Table 1. !ecomme"ded #rocess time $or Spicy (ra)berry Salsa i" a %oili"&'water ca""er(

Spi# $iama Relish
; cups diced -icama ,you will need about 2 pounds purchased -icama.
1 tablespoon whole mi)ed pic%ling spice
1 two'inch stic% cinnamon
A cups white <L vinegar
2 cups sugar
" teaspoons crushed red pepper
2 cups diced yellow bell pepper
2 cups chopped onion
" fresh fingerhot peppers ,about @ inches each., finely chopped and
partially seeded
6ield1 8bout = pint -ars.
!anning.
Procedure1
1( ,ash a"d ri"se 7 to 8 #i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids(
142

2( ,ash3 #eel a"d trim >icamaB dice(

3( Place #ic1li"& s#ice a"d ci""amo" o" a clea"3 dou%le'layer3 6'i"ch's4uare #iece o$ 1G cotto"
cheesecloth( :ri"& cor"ers to&ether a"d tie with a clea" stri"&( 8Hr use a #urchased musli" s#ice
%a&(9

4( 6" a 4'4uart *utch ove" or sauce#ot3 com%i"e #ic1li"& s#ice %a&3 vi"e&ar3 su&ar3 a"d crushed red
#e##er( :ri"& to %oili"&3 stirri"& to dissolve su&ar( 2tir i" diced >icama3 sweet #e##ers3 o"io" a"d
$i"&erhots( !etur" mi/ture to %oili"&( !educe heat a"d simmer3 covered3 over medium'low heat
a%out 25 mi"utes( *iscard s#ice %a&(

5( Fill relish i"to hot3 clea" #i"t >ars3 leavi"& E'i"ch heads#ace( +over with hot #ic1li"& li4uid( !emove
air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB
ad>ust two'#iece metal ca""i"& lids(

6( Process accordi"& to the recomme"datio"s i" Ta%le 1( Aet cool3 u"distur%ed3 12'24 hours a"d
chec1 $or seals(

Table 1. !ecomme"ded #rocess time $or Spicy !icama ;elis9 i" a %oili"&'water ca""er(
Hot Pi"ts 20 mi) 25 3 35

&omatillo Green Salsa
< cups chopped tomatillos
1'G cups seeded, chopped long green chiles
143

1 cup bottled lemon or lime -uice
1 tablespoons dried oregano leaves ,optional.
1 tablespoon salt
6ield1 8bout < pints
!anning.
Procedure1
face or eyes%
Preparing /omatillos1 Eemove the dry outer hus%s from tomatillos/ wash
thoroughly. $hey do not need to be peeled or seeded.
Preparing Peppers1 $he s%in of long green chiles may be tough and can be
removed by heating the peppers. Usually when peppers are finely chopped,
they do not need to be s%inned. If you choose to peel chiles, slit each pepper
along the side to allow steam to escape. #eel using one of these two
methods:
The jalapeo peppers do not need to be peeled, but seeds are often removed.
144

Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until
mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle
hot into clean, hot pint jars, leaving -inch headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning
lids. Process in a boiling water canner according to the recommendations in Table 1.
Table 1. !ecomme"ded #rocess time $or Tomatillo Gree) Salsa i" a %oili"&'water ca""er(
0ote1 You may use green tomatoes in this recipe instead of tomatillos.
)MP-./A0/1
$he only other change you can safely ma%e in this salsa recipe is to change
the amount of spices and herbs. 7o not alter the proportions of vegetables
to acid and tomatoes because it might ma%e the salsa unsafe. 7o not

&omato:&omato Paste Salsa
1 &uarts peeled, cored, chopped slicing tomatoes
@ -alapeTo peppers, seeded, finely chopped
2 cloves garlic, finely chopped
" 1"'ounce cans tomato paste
1 tablespoon salt
1 tablespoon sugar
145

!anning.
Procedure1
face or eyes%
$able 1.

146

Table 1. !ecomme"ded #rocess time $or Tomato/Tomato Paste Salsa i" a %oili"&'water ca""er(
)MP-./A0/1

&omato and Green Chile Salsa
P cup chopped onions
1 -alapeTo pepper, seeded and finely chopped
1'G cups vinegar ,< percent.
G teaspoon ground cumin
" teaspoons oregano leaves
1'G teaspoons salt
!anning.
147

Procedure1
face or eyes%
fre&uently, until mi)ture boils. Eeduce heat and simmer for "3 minutes,
$able 1.
Table 1. !ecomme"ded #rocess time $or Tomato a)d Gree) (9ile Salsa i" a %oili"&'water ca""er(

)MP-./A0/1
bottled lemon -uice for the vinegar and to change the amount of salt and
148


&omato Salsa with Paste &omatoes
= &uarts peeled, cored, chopped paste tomatoes
< cups chopped onion
" tablespoons salt
1 tablespoon blac% pepper
" tablespoons ground cumin ,optional.
1 tablespoons oregano leaves ,optional.
" tablespoons fresh cilantro ,optional.
Kote: $his recipe wor%s best with paste tomatoes. 6licing tomatoes re&uire a
much longer coo%ing time to achieve a desirable consistency.
!anning.
Procedure1
face or eyes%
149

8ot Pack1 !ombine all ingredients e)cept cumin, oregano and cilantro in a
large saucepot and heat, stirring fre&uently, until mi)ture boils. Eeduce heat
and simmer for 13 minutes, stirring occasionally. 8dd spices and simmer for
another "3 minutes, stirring occasionally. >adle hot into clean, hot pint -ars,
leaving G'inch headspace. Eemove air bubbles and ad-ust headspace if
needed. ipe rims of -ars with a dampened, clean paper towel/ apply two'
piece metal canning lids. #rocess in a boiling water canner according to the
Table 1. !ecomme"ded #rocess time $or Tomato Salsa <it9 Paste Tomatoes i" a %oili"&'water
ca""er(
)MP-./A0/1
15


&omato &ao Saue
A &uarts peeled, cored, finely chopped paste tomatoes
< cups chopped onions
2 -alapeTo peppers, seeded, chopped
"G cups vinegar ,< percent.
" tablespoons salt
1G tablespoons blac% pepper
1 tablespoon sugar
1 teaspoon ground cumin ,optional.
Kote: $his recipe wor%s best with paste tomatoes, as slicing tomatoes will
yield a thin watery salsa. If you only have slicing tomatoes available, use the
$omatoF$omato #aste 6alsa recipe.
!anning.
Procedure1
face or eyes%
151

8ot Pack1 !ombine all ingredients in a large saucepot and heat, stirring
fre&uently, until mi)ture boils. Eeduce heat and simmer, stirring fre&uently
until thic% ,about 1 hour.. >adle hot into clean, hot pint -ars, leaving G'inch
$able 1.
Table 1. !ecomme"ded #rocess time $or Tomato Taco Sauce i" a %oili"&'water ca""er(
)MP-./A0/1
bottled lemon -uice for the vinegar and to change the amount of spices and

152

Canning Nuts and Nut Produts
Nut Meats
,Kote: 5ree(ing is easier and produces as satisfactory a product..
8ot Pack 3dry4 O 6hell nuts. 6pread a single layer of nut meats on ba%ing
pans and place in a "<345 oven. 6tir occasionally heating only until the nut
meats are dry but not browned. atch carefully that they don9t scorch. #ac%
hot nuts into half pint or pint -ars, leaving G inch headspace. 7o not add
any li&uid to the -ars. ipe -ar rims. 8d-ust lids and process.
-ption + O #rocess in a Boiling ater !anner with the water in the canner 1
to " inches below the tops of the -ars:
Table 1. !ecomme"ded #rocess time $or ?ut -eats i" a %oili"&'water ca""er(
Hot Hal$'#i"ts or Pi"ts 30 mi) 35 4 45
-ption ? O #rocess in a 7ial Gauge #ressure !anner +E in a eighted
Gauge !anner at the following pressures dependent upon altitude:
Table 2. !ecomme"ded #rocess time $or ?ut -eats i" a dial'&au&e #ressure ca""er
Style of
Pac
!ar Si"e
Process
Time
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
153

Hot
Hal$'#i"ts or
Pi"ts
1 mi" % lb 7 l% 8 l% 9 l%

Table 3. !ecomme"ded #rocess time $or ?ut -eats i" a ,ei&hted'&au&e #ressure ca""er


Hot Hal$'#i"ts or Pi"ts 1 mi" 0 lb 1 l%

Green Peanuts in the Shell
8ot Pack O 6elect fully mature, green peanuts, clean and wash. 6oa% in
fresh water for one hour. 7iscard water, cover with fresh water and soa% for
another hour. Eepeat this soa%ing process one more time, for a total soa%ing
time of three hours, using fresh water each time. $hen parboil the peanuts
for 13 minutes in fresh water and drain.
#ac% the hot peanuts into hot -ars, leaving G inch headspace. 5ill -ar to G
inch from the top with boiling brine ,1 cup salt per gallon of water.. Eemove
air bubbles. ipe -ar rims. 8d-ust lids.
#rocess in a 7ial Gauge #ressure !anner +E in a eighted Gauge !anner at
the following pressures dependent upon altitude:

154

Table 1. !ecomme"ded #rocess time $or Gree) Pea)uts i" a dial'&au&e #ressure ca""er
Style of
Pac
!ar
Si"e
Hot
Pi"ts 45 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 5 11 12 13 14

Table 2. !ecomme"ded #rocess time $or Gree) Pea)uts i" a ,ei&hted'&au&e #ressure ca""er


Hot
Pi"ts 45 mi" 10 lb 15 l%

)uarts 5 10 15

155

Canning 7egeta(les and 7egeta(le
Produts
Kote: $here are no safe options for canning these foods in a boiling water
canner.

+sparagus. Spear or Piees
5uantity1 8n average of "2G pounds is needed per canner load of = &uarts/
an average of 1@ pounds is needed per canner load of ; pints. 8 crate
weighs 11 pounds and yields = to 1" &uarts''an average of 1G pounds per
&uart.
5uality1 Use tender, tight'tipped spears, 2 to @ inches long.
Procedure1 ash asparagus and trim off tough scales. Brea% off tough
stems and wash again. !ut into 1'inch pieces or can whole.
8ot pack O !over asparagus with boiling water. Boil " or 1 minutes. >oosely
fill -ars with hot asparagus, leaving 1'inch headspace.
.a' pack O 5ill -ars with raw asparagus, pac%ing as tightly as possible
without crushing, leaving 1'inch headspace.
8dd 1 teaspoon of salt per &uart to the -ars, if desired. 8dd boiling water,
leaving 1'inch headspace.
8d-ust lids and process as recommended in $able 1 or $able " according to
the method of canning used.

156

Table 1. !ecomme"ded #rocess time $or Aspara2us i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar
Si"e
Hot a"d !aw
Pi"ts 3 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 4 11 12 13 14
Table 2. !ecomme"ded #rocess time $or Aspara2us i" a wei&hted'&au&e #ressure ca""er(
Hot a"d raw
Pi"ts 3 mi" 10 lb 15 l%
)uarts 4 10 15

)eans or Peas ; Shelled. 'ried. +ll
7arieties
5uantity1 8n average of < pounds is needed per canner load of = &uarts/ an
average of 1H pounds is needed per canner load of ; pints''an average of P
pounds per &uart.
5uality1 6elect mature, dry seeds. 6ort out and discard discolored seeds.
157

Procedure1 #lace dried beans or peas in a large pot and cover with water.
6oa% 1" to 1A hours in a cool place. 7rain water. $o &uic%ly hydrate beans,
you may cover sorted and washed beans with boiling water in a saucepan.
Boil " minutes, remove from heat, soa% 1 hour and drain. !over beans
soa%ed by either method with fresh water and boil 13 minutes. 8dd G
teaspoon of salt per pint or 1 teaspoon per &uart to the -ar, if desired. 5ill
-ars with beans or peas and coo%ing water, leaving 1'inch headspace.
8d-ust lids and process as recommended in $able 1 or $able " according to
the method of canning used.
Table 1. !ecomme"ded #rocess time $or 'ea)s or Peas i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot
Pi"ts 75 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 'ea)s or Peas i" a wei&hted'&au&e #ressure ca""er(

(a))er pressure *PS+,
at Altitudes of
Style of pac !ar Si"e Process Time 0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 75 mi" 10 lb 15 l%
)uarts 9 10 15

158

)eans. )a4ed
5uantity1 8n average of < pounds of beans is needed per canner load of =
&uarts/ an average of 1H pounds is needed per canner load of ; pints O an
average of P pounds per &uart.
Procedure: 6oa% and boil beans as follows O 6ort and wash dry beans. 8dd
1 cups of water for each cup of dried beans or peas. Boil " minutes, remove
from heat and soa% 1 hour and drain. :eat to boiling in fresh water, and
save li&uid for ma%ing sauce.
#repare molasses sauce as follows O *i) 2 cups water or coo%ing li&uid from
beans, 1 tablespoons dar% molasses, 1 tablespoon vinegar, " teaspoons salt,
and P teaspoon powdered dry mustard. :eat to boiling.
#lace seven P'inch pieces of por%, ham, or bacon in an earthenware croc%, a
large casserole, or a pan. 8dd beans and enough molasses sauce to cover
beans. !over and ba%e 2 to < hours at 1<3S5. 8dd water as neededOabout
every hour.
5ill -ars, leaving 1'inch headspace. 8d-ust lids and process according to the
recommendations in $able 1 or $able " depending on the method of canning
used.
Table 1. !ecomme"ded #rocess time $or 'ea)s$ 'aed i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot
Pi"ts 65 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 75 11 12 13 14
159

Table 2. !ecomme"ded #rocess time $or 'ea)s$ 'aed i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
Hot
Pi"ts 65 mi" 10 lb 15 l%
)uarts 75 10 15

)eans. 'r#. with &omato or Molasses
Saue
5uantity1 8n average of < pounds of beans is needed per canner load of =
&uarts/ an average of 1'1F2 pounds is needed per canner load of ; pints O
an average of 1F2 pounds per &uart.
Procedure1 6ort and wash dry beans. 8dd 1 cups of water for each cup of
dried beans or peas. Boil " minutes, remove from heat and soa% 1 hour and
drain. :eat to boiling in fresh water, and save li&uid for ma%ing sauce. *a%e
your choice of the following sauces:
/omato Sauce O :ersion +1 *i) 1 &uart tomato -uice, 1 tablespoons sugar,
" teaspoons salt, 1 tablespoon chopped onion, and 1F2 teaspoon each of
ground cloves, allspice, mace, and cayenne pepper. :eat to boiling.

/omato Sauce @ :ersion ?1 *i) 1 cup tomato %etchup with 1 cups of
coo%ing li&uid from beans. :eat to boiling.

Molasses Sauce O *i) 2 cups water or coo%ing li&uid from beans, 1
16

tablespoons dar% molasses, 1 tablespoon vinegar, " teaspoons salt, and 1F2
teaspoon powdered dry mustard. :eat to boiling.
5ill -ars three'fourths full with hot beans. 8dd a 1F2'inch cube of por%, ham,
or bacon to each -ar, if desired. 5ill -ars with heated sauce, leaving 1'inch
headspace.
8d-ust lids and process following the recommendations in $able 1 or $able "
according to the method of canning used.

Table 1. !ecomme"ded #rocess time $or 'ea)s$ Ary$ <it9 Tomato or -olasses Sauce i" a dial'&au&e
#ressure ca""er(
Style of
Pac
!ar Si"e Process Time 0 # 2$000 ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Pi"ts 65 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 75 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 'ea)s$ Ary$ <it9 Tomato or -olasses Sauce i" a wei&hted'
&au&e #ressure ca""er(
Hot
Pi"ts 65 mi" 10 lb 15 l%
)uarts 75 10 15
161

)eans. Fresh %ima!!Shelled
5uantity1 8n average of "A pounds is needed percanner load of = &uarts/
an average of 1A pounds is needed per canner load of ; pints. 8 bushel
weighs 1" pounds and yields @ to 13 &uarts O an average of 2 pounds per
&uart.
5uality1 6elect well'filled pods with green seeds. 7iscard insect'damaged
and diseased seeds.
Procedure1 6hell beans and wash thoroughly.
8ot pack O !over beans with boiling water and heat to boil. 5ill -ars loosely,
.a' pack O 5ill -ars with raw beans. 7o not press or sha%e down.
Small (eans O leave 1'inch of headspace for pints and 1'1F" inches for
&uarts.
!arge (eans O leave 1'inch of headspace for pints and 1'1F2 inches for
&uarts.
8dd 1 teaspoon of salt per &uart to the -ar, if desired. 8dd boiling water,
leaving the same headspace listed above.
8d-ust lids and process using the recommendations in $able 1 or $able "

Table 1. !ecomme"ded #rocess time $or 6ima 'ea)s i" a dial'&au&e #ressure ca""er(
Style of
Pac
162

Hot a"d
!aw
Pi"ts 4 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 5 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 6ima 'ea)s i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
Hot a"d !aw
Pi"ts 4 mi" 10 lb 15 l%
)uarts 5 10 15

)eans. Snap and Italian ; Piees. Green
and *a3
weighs 13 pounds and yields 1" to "3 &uarts O an average of " pounds per
&uart.
5uality1 6elect filled but tender, crisp pods. Eemove and discard diseased
and rusty pods.
Procedure1 ash beans and trim ends. >eave whole or cut or snap into 1'
inch pieces.
163

8ot pack O !over with boiling water/ boil < minutes. 5ill -ars loosely, leaving
1'inch headspace.
.a' pack O 5ill -ars tightly with raw beans, leaving 1'inch headspace. 8dd
1 teaspoon of canning salt per &uart to the -ar, if desired. 8dd boiling water,
8d-ust lids and process in a pressure canner following the recommendations
in $able 1 or $able " according to the type of canner being used. ,$here is
no safe option for processing green beans in a boiling water canner..

Table 1. !ecomme"ded #rocess time $or S)ap a)d +talia) 'ea)s i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot a"d
!aw
Pi"ts 2 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 25 11 12 13 14
Table 2. !ecomme"ded #rocess time $or S)ap a)d +talia) 'ea)s i" a wei&hted'&au&e #ressure ca""er(
Hot a"d !aw
Pi"ts 2 mi" 10 lb 15 l%
)uarts 25 10 15

164

)eets ; *hole. Cu(ed. or Slied
5uantity1 8n average of "1 pounds ,without tops. is needed per canner
load of = &uarts/ an average of 11'1F" pounds is needed per canner load of
; pints. 8 bushel ,without tops. weighs <" pounds and yields 1< to "3
&uarts''an average of 1 pounds per &uart.
5uality1 Beets with a diameter of 1 to " inches are preferred for whole
pac%s. Beets larger than 1 inches in diameter are often fibrous.
Procedure1 $rim off beet tops, leaving an inch of stem and roots to reduce
bleeding of color. 6crub well. !over with boiling water. Boil until s%ins slip off
easily/ about 1< to "< minutes depending on si(e. !ool, remove s%ins, and
trim off stems and roots. >eave baby beets whole. !ut medium or large
beets into 1F"'inch cubes or slices. :alve or &uarter very large slices. 8dd 1
teaspoon of salt per &uart to the -ar, if desired. 5ill -ars with hot beets and
fresh hot water, leaving 1'inch headspace.
Table 1. !ecomme"ded #rocess time $or 'eets i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot
Pi"ts 3 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 35 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 'eets i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
165

Process
Time
0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 3 mi" 10 lb 15 l%
)uarts 35 10 15

Carrots ; Slied or 'ied
5uantity1 8n average of 1='1F" pounds ,wihout tops. is needed per canner
load of = &uarts/ an average of 11 pounds is needed per canner load of ;
pints. 8 bushel ,without tops. weighs <3 pounds and yields 1= to "< &uarts O
an average of "'1F" pounds per &uart.
5uality1 6elect small carrots, preferably 1 to 1'1F2 inches in diameter.
>arger carrots are often too fibrous.
Procedure1 ash, peel, and rewash carrots. 6lice or dice.
8ot pack O !over with boiling water/ bring to boil and simmer for <
minutes. 5ill -ars, leaving 1'inch of headspace.
.a' pack O 5ill -ars tightly with raw carrots, leaving 1'inch headspace.
8dd 1 teaspoon of salt per &uart to the -ar, if desired. 8dd hot coo%ing li&uid
or water, leaving 1'inch headspace.

166

Table 1. !ecomme"ded #rocess time $or (arrots i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot a"d
!aw
Pi"ts 25 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 3 11 12 13 14
Table 2. !ecomme"ded #rocess time $or (arrots i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
Hot a"d !aw
Pi"ts 25 mi" 10 lb 15 l%
)uarts 3 10 15

Ca#enne Pepper Saue
1 pounds hot peppers ,for e)ample, 8naheim, :ungarian, CalapeTos.
1F1 cup minced garlic
2 cups sliced onion ,about " medium as bought.
1F1 cup stemmed, chopped cilantro
1 cans ,"A ounces each. diced tomatoes
1 cups cider vinegar ,<L.
"G cups water
> Caution: 9ear plastic or ru((er gloves and do not touch your face
167

face or eyes%
6ield1 8bout < pint -ars
!anning.
Procedure1

2( ,ash3 trim a"d slice #e##ers a"d o"io"s i"to ri"&s3 usi"& a ma"doli" slicer or a $ood #rocessor(

3( 6" a 1'4uart *utch ove" or stoc1#ot3 mi/ to&ether all i"&redie"ts( :ri"& to a %oil a"d %oil 1 hour(
!educe heat sli&htly a"d simmer 1 additio"al hour( Tur" heat o$$3 a"d cool mi/ture sli&htly(

4( Puree ve&eta%les i" a %le"der a%out 2 mi"utes #er %le"der %atch( !etur" #ureed mi/ture to
stoc1#ot a"d %ri"& care$ully >ust to a %oil( 8The mi/ture will start to s#atter as it &ets close to
%oili"&B heat slowly while stirri"& co"sta"tly3 %ei"& care$ul "ot to &et %ur"ed %y s#lashi"& sauce(9
Tur" o$$ heat(

5( Fill hot sauce i"to hot3 clea" #i"t >ars3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust
heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed3 clea" #a#er towelB a##ly two'#iece
metal ca""i"& lids(

Kotes: $his is a +ery hot sauce. 6ome suggested uses include:
8dd a small amount to a soup to give it a ?spicy'hot? bite.
6tir a small amount into vegetable dishes to give them an e)tra ?(ing.?
#ep up your cheese dip with a small amount to ma%e it a ?hot? item.
8dd some to that pot of chili you9re coo%ing up O ma%e it fieryU

168

Table 1. !ecomme"ded #rocess time $or (aye))e Pepper Sauce i" a %oili"&'water ca""er(

Corn ; Cream St#le
5uantity1 8n average of "3 pounds ,in hus%s. of sweet corn is needed per
canner load of ; pints. 8 bushel weighs 1< pounds and yields 1" to "3 pints
O an average of "'1F2 pounds per pint.
5uality1 6elect ears containing slightly immature %ernels, or of ideal &uality
for eating fresh.
Procedure1 :us% corn, remove sil%, and wash ears. Blanch ears 2 minutes
in boiling water. !ut corn from cob at about the center of %ernel. 6crape
remaining corn from cobs with a table %nife.
8ot pack O $o each &uart of corn and scrapings, add two cups of boiling
water. :eat to boiling. 8dd 1F" teaspoon salt to each -ar, if desired. 5ill pint
-ar with hot corn mi)ture, leaving 1'inch headspace. 8d-ust lids and process
according to the recommendations in $able 1 or $able " depending on
method of canning used.

169

Table 1. !ecomme"ded #rocess time $or (ream Style (or) i" a dial'&au&e #ressure ca""er(
(a))er Pressure *PS+, at Altitudes o$
Style of
pac
!ar Si"e Process Time 0 # 2$000 ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot Pi"ts 85 mi" 11 lb 12 l% 13 l% 14 l%
Table 2. !ecomme"ded #rocess time $or (ream Style (or) i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
Process
Time
0 # 1$000 ft Abo&e 1$000 ft
Hot Pi"ts 85 mi" 10 lb 15 l%

Corn ; *hole 9ernel
5uantity1 8n average of 11G pounds ,in hus%. of sweet corn is needed per
canner load of = &uarts/ an average of "3 pounds is needed per canner load
of ; pints. 8 bushel weighs 1< pounds and yields @ to 11 &uarts O an
average of 2G pounds per &uart.
5uality1 6elect ears containing slightly immature %ernels or of ideal &uality
for eating fresh. !anning of some sweeter varieties or too immature %ernels
may cause browning. !an a small amount, chec% color and flavor before
canning large &uantities.
17

Procedure1 :us% corn, remove sil%, and wash. Blanch 1 minutes in boiling
water. !ut corn from cob at about three'fourths the depth of %ernel.
Caution1 $o not scrape co(%
8ot pack O $o each clean &uart of %ernels in a saucepan, add 1 cup of hot
water, heat to boiling and simmer < minutes. 8dd 1 teaspoon of salt per
&uart to the -ar, if desired. 5ill -ars with corn and coo%ing li&uid, leaving 1'
inch headspace.
.a' pack O 5ill -ars with raw %ernels, leaving 1'inch headspace. 7o not
sha%e or press down. 8dd 1 teaspoon of salt per &uart to the -ar, if desired.
8dd fresh boiling water, leaving 1'inch headspace.
according the the method of canning used.

Table 1. !ecomme"ded #rocess time $or 19ole Ber)el (or) i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot a"d
!aw
Pi"ts 55 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 85 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 19ole Ber)el (or) i" a wei&hted'&au&e #ressure ca""er(

+a""er Pressure 8P269 at
.ltitudes o$
Process
Time
0 # 1$000 ft Abo&e 1$000 ft
171

Hot a"d !aw
Pi"ts 55 mi" 10 lb 15 l%
)uarts 85 10 15

Mi3ed 7egeta(les
@ cups sliced carrots
@ cups cut, whole %ernel sweet corn
@ cups cut green beans
@ cups shelled lima beans
2 cups whole or crushed tomatoes
2 cups diced (ucchini
+ptional mi) O You may change the suggested proportions or substitute
other favorite vegetables e)cept leafy greens, dried beans, cream'style corn,
winter s&uash and sweet potatoes.
6ield1 = &uarts
Procedure1 B)cept for (ucchini, wash and prepare vegetables as described
for carrots, corn, lima beans, snap beans or italian beans and tomatoes.
ash, trim, and slice or cube (ucchini/ combine all vegetables in a large pot
or %ettle, and add enough water to cover pieces. 8dd 1 teaspoon salt per
&uart to the -ar, if desired. Boil < minutes and fill -ars with hot pieces and
li&uid, leaving 1'inch headspace.

172

Table 1. !ecomme"ded #rocess time $or -ixed 8e2etables i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot
Pi"ts 75 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
Table 2. !ecomme"ded #rocess time $or -ixed 8e2etable i" a wei&hted'&au&e #ressure ca""er(
Hot
Pi"ts 75 mi" 10 lb 15 l%
)uarts 9 10 15

Mushrooms ; *hole or Slied
5uantity1 8n average of 12'1F" pounds is neeed per canner load of ; pints/
an average of ='1F" pounds is needed per canner load of ; half'pints O an
average of " pounds per pint.
5uality1 6elect only brightly colored, small to medium'si(e domestic
mushrooms with short stems, tight veils ,unopened caps., and no
discoloration. Caution1 $o not can 'ild mushrooms%
173

Procedure1 $rim stems and discolored parts. 6oa% in cold water for 13
minutes to remove dirt. ash in clean water. >eave small mushrooms
whole/ cut large ones. !over with water in a saucepan and boil < minutes.
5ill -ars with hot mushrooms, leaving 1'inch headspace. 8dd 1F" teaspoon of
salt per pint to the -ar, if desired. 5or better color, add 1FA teaspoon of
ascorbic acid powder, or a <33'milligram tablet of vitamin !. 8dd fresh hot
water, leaving 1'inch headspace.
8d-ust lids and process following the recommedations in $able 1 or $able "
Table 1. !ecomme"ded #rocess time $or -us9rooms i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e
Process
Time
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Hal$'#i"ts or
Pi"ts
45 mi" 11 lb 12 l% 13 l% 14 l%
Table 2. !ecomme"ded #rocess time $or -us9rooms i" a wei&hted'&au&e #ressure ca""er(

24ra
5uantity1 8n average of 11 pounds is needed percanner load of = &uarts/
an average of = pounds is needed per canner load of ; pints. 8 bushel
weighs "@ pounds and yields 1@ to 1A &uarts O an average of 1'1F" pounds
per &uart.
174

5uality1 6elect young, tender pods. Eemove and discard diseased and rust'
spotted pods.
Procedure1 ash pods and trim ends. >eave whole or cut into 1'inch
pieces. !over with hot water in a saucepan, boil " minutes and drain. 5ill
-ars with hot o%ra and coo%ing li&uid, leaving 1'inch headspace. 8dd 1
teaspoon of salt per &uart to the -ar, if desired.
8d-ust lids and process following the recommendations in $able 1 and $able
" according to the method of canning used.
Table 1. !ecomme"ded #rocess time $or >ra i" a dial'&au&e #ressure ca""er(
Style of
Pac
Hot
Pi"ts 25 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 4 11 12 13 14
Table 2. !ecomme"ded Process Time $or >ra i" a wei&hted'&au&e #ressure ca""er(
Hot
Pi"ts 25 mi" 10 lb 15 l%
)uarts 4 10 15

175

Peas. Green or English ; Shelled
It is recommended that sugar snap and !hinese edible pods be fro(en for
best &uality.
5uantity1 8n average of 11'1F" pounds ,in pods. is needed per canner load
of = &uarts/ an average of "3 pounds is needed per canner load of ; pints. 8
bushel weighs 13 pounds and yields < to 13 &uarts O an average of 2'1F"
pounds per &uart.
5uality1 6elect filled pods containing young, tender, sweet seeds. 7iscard
diseased pods.
Procedure1 6hell and wash peas. 8dd 1 teaspoon of salt per &uart to the
-ar, if desired.
8ot pack O !over with boiling water. Bring to a boil in a saucepan, and boil
" minutes. 5ill -ars loosely with hot peas, and add coo%ing li&uid, leaving 1'
inch headspace.
.a' pack O 5ill -ars with raw peas, add boiling water, leaving 1'inch
headspace. 7o not sha%e or press down peas.

Table 1. !ecomme"ded #rocess time $or Peas i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e
Process
Time
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot a"d
!aw
Pi"ts or
)uarts
4 mi" 11 lb 12 l% 13 l% 14 l%
176

Table 2. !ecomme"ded #rocess time $or Peas i" a wei&hted'&au&e #ressure ca""er(
Hot a"d !aw Pi"ts or )uarts 4 mi" 10 lb 15 l%

Peppers
:ot or sweet, including chiles, -alapeno, and pimiento
5uantity1 8n average of ; pounds is needed per canner load of ; pints. 8
bushel weighs "< pounds and yields "3 to 13 pints O an average of 1 pound
per pint.
5uality1 6elect firm yellow, green, or red peppers. 7o not use soft or
diseased peppers.
Procedure1
face or eyes%
6elect your favorite pepper,s.. 6mall peppers may be left whole. >arge
peppers may be &uartered. Eemove cores and seeds. 6lash two or four slits
in each pepper, and either blanch in boiling water or blister using one of the
following methods:
-ven or (roiler method: #lace peppers in a hot oven ,2334 5. or broiler
for @'A minutes until s%ins blister.
177

.ange-top method: !over hot burner, either gas or electric, with heavy
wire mesh. #lace peppers on burner for several minutes until s%ins blister.
5latten whole peppers. 8dd 1F" teaspoon of salt to each pint -ar, if desired.
5ill -ars loosely with peppers and add fresh boiled water, leaving 1'inch
headspace.
Table 1. !ecomme"ded #rocess time $or Peppers i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e
Process
Time
0 # 2$000
ft
2$001 # .$000
ft
.$001 # %$000
ft
%$001 # /$000
ft
Hot
Hal$'#i"ts or
Pi"ts
35 mi" 11 lb 12 l% 13 l% 14 l%
Table 2. !ecomme"ded #rocess time $or Peppers i" a wei&hted'&au&e #ressure ca""er(

178

Potatoes. Sweet ; Piees or *hole
It is not recommended to dry pac% sweet potatoes.
5uantity1 8n average of 1='1F" pounds is needed per canner load of =
&uarts/ an average of 11 pounds is needed per canner load of ; pints. 8
bushel weighs <3 pounds and yields 1= to "< &uarts O an average of "' 1F"
pounds per &uart.
5uality1 !hoose small to medium'si(ed potatoes. $hey should be mature
and not too fibrous. !an within 1 to " months after harvest.
Procedure1 ash potatoes and boil or steam until partially soft ,1< to "3
minutes.. Eemove s%ins. !ut medium potatoes, if needed, so that pieces are
uniform in si(e. !aution: 7o not mash or puree pieces. 5ill -ars, leaving 1'
inch headspace. 8dd 1 teaspoon salt per &uart to the -ar, if desired. !over
with your choice of fresh boiling water or syrup, leaving 1'inch headspace.

".

Table 1. !ecomme"ded #rocess time $or S<eet Potatoes i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e Process Time 0#2$000 ft 2$001#.$000 ft .$001#%$000 ft %$001#/$000 ft
Hot
Pi"ts 65 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
179

Table 2. !ecomme"ded #rocess time $or S<eet Potatoes i" a wei&hted'&au&e #ressure ca""er(
Style of Pac !ar Si"e Process Time 0#1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 65 mi" 10 lb 15 l%
)uarts 9 10 15

Potatoes. *hite ; Cu(ed or *hole
an average of 11 pounds is needed per canner load of ; pints. 8 bag weighs
<3 pounds and yields 1A to "" &uarts O an average of "G to 1 pounds per
&uart.
5uality1 6elect small to medium'si(e mature potatoes of ideal &uality for
coo%ing. $ubers stored below 2<S5 may discolor when canned. !hoose
potatoes 1 to " inches in diameter if they are to be pac%ed whole.
Procedure1 ash and peel potatoes. #lace in ascorbic acid solution to
prevent dar%ening. If desired, cut into 1F"'inch cubes. 7rain. !oo% "
minutes in boiling water and drain again. 5or whole potatoes, boil 13
minutes and drain. 8dd 1 teaspoon of salt per &uart to the -ar, if desired. 5ill
-ars with hot prepared potatoes, leaving no more than 1'inch headspace.
!over hot potatoes with 5EB6: boiling water, leaving 1'inch headspace and
covering all pieces of potato. ,Caution1 7o not use the water you coo%ed
the potatoes in/ it contains too much starch..

18

8d-ust lids and process following the recommendations in $able 1 and $able ".
Table 1. !ecomme"ded #rocess time $or 19ite Potatoes i" a dial'&au&e #ressure ca""er(
Style of
Pac
!ar Si"e Process Time 0 # 2$000 ft 2$001 # .$000 ft .$001 # %$000 ft
%$001 #
/$000 ft
Hot
Pi"ts 35 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 4 11 12 13 14
Table 2. !ecomme"ded #rocess time $or 19ite Potatoes i" a wei&hted'&au&e #ressure ca""er(
Hot
Pi"ts 35 mi" 10 lb 15 l%
)uarts 4 10 15

181

Pump4ins and *inter Squash ; Cu(ed
of "H pounds per &uart.
5uality1 #ump%ins and s&uash should have a hard rind and stringless,
mature pulp of ideal &uality for coo%ing fresh. 6mall si(e pump%ins ,sugar or
pie varieties. ma%e better products.
5or why we say not to mash or puree the s&uash, read more about the
caution.
Procedure1 ash, remove seeds, cut into 1'inch' wide slices, and peel. !ut
flesh into 1'inch cubes. Boil " minutes in water. Caution1 $o not mash or
puree% 5ill -ars with cubes and coo%ing li&uid, leaving 1'inch headspace.
".
5or ma%ing pies, drain -ars and strain or sieve cubes.

Table 1. !ecomme"ded #rocess time $or Pumpi) a)d 1i)ter SCuas9 i" a dial'&au&e #ressure
ca""er(
Style of
Pac
%$001 # /$000
ft
Hot
Pi"ts 55 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
182

Table 2. !ecomme"ded #rocess time $or Pumpi) a)d 1i)ter SCuas9 i" a wei&hted'&au&e #ressure
ca""er(
Hot
Pi"ts 55 mi" 10 lb 15 l%
)uarts 9 10 15

Soups
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.
Caution1 7o not add noodles or other pasta, rice, flour, cream, mil% or other
thic%ening agents to home canned soups. If dried beans or peas are used,
they must be fully rehydrated first.
Procedure1 6elect, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. !over meat with water and coo% until
tender. !ool meat and remove bones. !oo% vegetables. 5or each cup of
dried beans or peas, add 1 cups of water, boil " minutes, remove from heat,
soa% 1 hour, and heat to boil/ drain.
!ombine solid ingredients with meat broth, tomatoes, or water to cover. Boil
< minutes.
Caution1 7o not thic%en. 6alt to taste, if desired. 5ill -ars halfway with solid
mi)ture. 8dd remaining li&uid, leaving 1'inch headspace.
183

Table 1. !ecomme"ded #rocess time $or Soups i" a dial'&au&e #ressure ca""er(
(a))er Pressure *PS+, at Altitudes
Style of
Pac
%$001 # /$000
ft
Hot
Pi"ts 6J mi" 11 lb 12 l% 13 l% 14 l%
)uarts 75J 11 12 13 14
J +autio"K Process 1 mi"utes i$ sou# co"tai"s sea$oods(
Table 2. !ecomme"ded #rocess time $or Soups i" a wei&hted'&au&e #ressure ca""er
Hot
Pi"ts 6J mi" 10 lb 15 l%
)uarts 75J 10 15
J +autio"K Process 1 mi"utes i$ sou# co"tai"s sea$oods(

Spinah and 2ther Greens
5uantity1 8n average of "A pounds is needed per canner load of = &uarts/
an average of 1A pounds is needed per canner load of ; pints. 8 bushel
weighs 1A pounds and yields 1 to ; &uarts O an average of 2 pounds per
&uart.
184

5uality1 !an only freshly harvested greens. 7iscard any wilted, discolored,
diseased, or insect' damaged leaves. >eaves should be tender and attractive
in color.
Procedure1 ash only small amounts of greens at one time. 7rain water
and continue rinsing until water is clear and free of grit. !ut out tough stems
and midribs. #lace 1 pound of greens at a time in cheesecloth bag or
blancher bas%et and steam 1 to < minutes or until well wilted. 8dd 1F"
teaspoon of salt to each &uart -ar, if desired. 5ill -ars loosely with greens and
add fresh boiling water, leaving 1'inch headspace.
Table 1. !ecomme"ded #rocess time $or Spi)ac9 a)d >t9er Gree)s i" a dial'&au&e #ressure ca""er(
Style of
Pac
%$001 #
/$000 ft
Hot
Pi"ts 7 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
Table 2. !ecomme"ded #rocess time $or Spi)ac9 a)d >t9er Gree)s i" a wei&hted'&au&e #ressure
ca""er(

(a))er Pressure *PS+, at Altitudes
of
Hot
Pi"ts 7 mi" 10 lb 15 l%
)uarts 9 10 15
185

Suotash
1 lbs unhus%ed sweet corn or 1 &ts cut whole %ernels
12 lbs mature green podded lima beans or 2 &ts shelled limas
" &ts crushed or whole tomatoes ,optional.
6ield1 = &uarts
Procedure1 ash and prepare fresh produce as described for vegetables in
sections on lima beans and corn.
8ot pack O !ombine all prepared vegetables in a large %ettle with enough
water to cover the pieces. 8dd 1 teaspoon salt to each &uart -ar, if desired.
Boil gently < minutes and fill -ars with pieces and coo%ing li&uid, leaving 1'
inch headspace.
.a' pack O 5ill -ars with e&ual parts of all prepared vegetables, leaving 1'
inch headspace. 7o not sha%e or press down pieces. 8dd 1 teaspoon salt to
each &uart -ar, if desired. 8dd fresh boiling water, leaving 1'inch headspace.


Table 1. !ecomme"ded #rocess time $or Succotas9 i" a dial'&au&e #ressure ca""er(
Style of
Pac
%$001 # /$000
ft
Hot
a"d !aw
Pi"ts 6 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 85 11 12 13 14
186

Table 2. !ecomme"ded #rocess time $or Succotas9 i" a wei&hted'&au&e #ressure ca""er(
Hot
a"d !aw
Pi"ts 6 mi" 10 lb 15 l%
)uarts 85 10 15

*inter Squash and Pump4ins ; Cu(ed
of "H pounds per &uart.
5uality1 #ump%ins and s&uash should have a hard rind and stringless,
mature pulp of ideal &uality for coo%ing fresh. 6mall si(e pump%ins ,sugar or
pie varieties. ma%e better products.
5or why we say not to mash or puree the s&uash, read more about the
caution.
Procedure1 ash, remove seeds, cut into 1'inch' wide slices, and peel. !ut
flesh into 1'inch cubes. Boil " minutes in water. Caution1 $o not mash or
puree% 5ill -ars with cubes and coo%ing li&uid, leaving 1'inch headspace.
5or ma%ing pies, drain -ars and strain or sieve cubes.
187

Table 1. !ecomme"ded #rocess time $or Pumpi) a)d 1i)ter SCuas9 i" a dial'&au&e #ressure
ca""er(
Style of
Pac
%$001 # /$000
ft
Hot
Pi"ts 55 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 9 11 12 13 14
Table 2. !ecomme"ded #rocess time $or Pumpi) a)d 1i)ter SCuas9 i" a wei&hted'&au&e #ressure
ca""er(
Hot
Pi"ts 55 mi" 10 lb 15 l%
)uarts 9 10 15

188

Preparing and Canning Poultr#. Red
Meats and Seafoods
Kote: $here are no safe options for canning these foods in a boiling water
canner.
Poultr#
Chi4en or Ra((it
Procedure1 !hoose freshly %illed and dressed, heathy animals. >arge
chic%ens are more flavorful than fryers. 7ressed chic%en should be chilled for
@ to 1" hours before canning. 7ressed rabbits should be soa%ed 1 hour in
water containing 1 tablespoon of salt per &uart, and then rinsed. Eemove
e)cess fat. !ut the chic%en or rabbit into suitable si(es for canning. !an with
or without bones.
8ot pack O Boil, steam or ba%e meat until about two'thirds done. 8dd 1
teaspoon salt per &uart to the -ar, if desired. 5ill -ars with pieces and hot
broth, leaving 1'1F2 inch headspace.
.a' pack O 8dd 1 teaspoon salt per &uart, if desired. 5ill -ars loosely with
raw meat pieces, leaving 1'1F2 inch headspace. 7o not add li&uid.
according to the canning method used.
Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0-
2,000 ft
2,001 -
4,000 ft
4,001 -
6,000 ft
6,001 - 8,000 ft
Without
Bones:

Hot and Pints 75 min 11 lb 12 lb 13 lb 14 lb
189

Raw Quarts 90 11 12 13 14
With
Bones:

Hot and
Raw
Quarts 75 11 12 13 14
Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure
canner.
Without
Bones:

Hot and Raw
Quarts 90 10 15
With Bones:
Hot and Raw
Quarts 75 10 15

Chi4en or &ur4e# Sto4
&eef1 6aw or crac% fresh trimmed beef bones to enhance e)traction of
flavor. Einse bones and place in a large stoc%pot or %ettle, cover bones with
water, add pot cover, and simmer 1 to 2 hours. Eemove bones, cool broth,
and pic% off meat. 6%im off fat, add meat removed from bones to broth, and
reheat to boiling. 5ill -ars, leaving 1'inch headspace.
Chicken or turkey1 #lace large carcass bones with most of meat removed
in a large stoc%pot, add enough water to cover bones, cover pot, and
simmer 13 to 2< minutes or until remaining attached meat can be easily
stripped from bones. Eemove bones and pieces, cool broth, strip meat,
19

discard e)cess fat, and return meat trimmings to broth. Eeheat to boiling
and fill -ars, leaving 1'inch headspace.
Table 1. !ecomme"ded #rocess time $or -eat Stoc i" a dial'&au&e #ressure ca""er(
Style
of
Pac
Hot
Pi"ts 2 mi" 11 lb 12 l% 13 l% 14 l%
)uarts 25 11 12 13 14
Table 2. !ecomme"ded #rocess time $or -eat Stoc i" a wei&hted'&au&e #ressure ca""er(

Altitudes of
Style of Pac
!ar
Si"e
Process
Time
0 # 1$000 ft Abo&e 1$000 ft
Hot
Pi"ts 2 mi" 10 lb 15 l%
)uarts 25 10 15

191

Meat Produts Meat Produts Meat Produts Meat Produts
Chili Con Carne
1 cups dried pinto or red %idney beans
<'1F" cups water
< tsp salt ,separated.
1 lbs ground beef
1'1F" cups chopped onion
1 cup chopped peppers of your choice ,optional.
1 tsp blac% pepper
1 to @ tbsp chili powder
" &ts crushed or whole tomatoes
6ield1 ; pints
Procedure1ash beans thoroughly and place them in a " &t saucepan. 8dd
cold water to a level of " to 1 inches above the beans and soa% 1" to 1A
hours. 7rain and discard water. !ombine beans with <'1F" cups of fresh
water, and " teaspoons salt. Bring to a boil. Eeduce heat simmer 13
minutes. 7rain and discard water. Brown ground beef, chopped onions, and
peppers, if desired, in a s%illet. 7rain off fat and add 1 teaspoons salt,
pepper, chili powder, tomatoes, and drained coo%ed beans. 6immer <
minutes. Caution1 $o not thicken% 5ill -ars, leaving 1'inch headspace.
8d-ust lids and process according to the recommendations in $able 1 or
$able ".
Table 1. Recommended process time for Chile Con Carne in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for Chile Con Carne in a weighted-gauge pressure canner.
192

Hot Pints 75 min 10 lb 15 lb

Meat. Ground or Chopped
&ear" &eef" !am(" Pork" Sausage" :eal" :enison
Procedure1 !hoose fresh, chilled meat. ith venison, add one part high'
&uality por% fat to three or four parts venison before grinding. Use freshly
made sausage, seasoned with salt and cayenne pepper ,sage may cause a
bitter off'flavor.. 6hape chopped meat into patties or balls or cut cased
sausage into 1' to 2'inch lin%s. !oo% until lightly browned. Ground meat
may be sauteed without shaping. Eemove e)cess fat. 5ill -ars with pieces.
8dd boiling meat broth, tomato -uice, or water, leaving 1'inch headspace.
8dd " teaspoons of salt per &uart to the -ars, if desired.

" according to the canning method used.

Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure
canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Quarts 90 11 12 13 14
193

Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge
pressure canner.

Canner Pressure (PSI) at Altitudes
of
Hot
Quarts 90 10 15

Meat. Strips. Cu(es or Chun4s
&ear" &eef" !am(" Pork" Sausage" :eal" :enison
Procedure1 !hoose &uality chilled meat. Eemove e)cess fat. 6oa% strong'
flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt
per &uart. Einse. Eemove large bones.
8ot pack O #recoo% meat until rare by roasting, stewing, or browning in a
small amount of fat. 8dd 1 teaspoons of salt per &uart to the -ar, if desired.
5ill -ars with pieces and add boiling broth, meat drippings, water, or tomato
-uice, especially with wild game., leaving 1'inch headspace.
.a' pack O 8dd " teaspoons of salt per &uart to the -ar, if desired. 5ill -ars
with raw meat pieces, leaving 1'inch headspace. 7o not add li&uid.


194

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge
pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot and
Raw
Quarts 90 11 12 13 14
Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-

of
Hot and Raw
Quarts 90 10 15

Meat Stock
&eef1 6aw or crac% fresh trimmed beef bones to enhance e)traction of
flavor. Einse bones and place in a large stoc%pot or %ettle, cover bones with
water, add pot cover, and simmer 1 to 2 hours. Eemove bones, cool broth,
and pic% off meat. 6%im off fat, add meat removed from bones to broth, and
reheat to boiling. 5ill -ars, leaving 1'inch headspace.
Chicken or turkey1 #lace large carcass bones with most of meat removed
in a large stoc%pot, add enough water to cover bones, cover pot, and
simmer 13 to 2< minutes or until remaining attached meat can be easily
stripped from bones. Eemove bones and pieces, cool broth, strip meat,
discard e)cess fat, and return meat trimmings to broth. Eeheat to boiling
and fill -ars, leaving 1'inch headspace.
195

Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Quarts 25 11 12 13 14
Table 2. Recommended process time for Meat Stock in a weighted-gauge pressure canner.
Hot
Quarts 25 10 15

Meat and :egeta(le Soup
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.
Caution1 7o not add noodles or other pasta, rice, flour, cream, mil% or other
thic%ening agents to home canned soups. If dried beans or peas are used,
they must be fully rehydrated first.
Procedure1 6elect, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. !over meat with water and coo% until
tender. !ool meat and remove bones. !oo% vegetables. 5or each cup of
dried beans or peas, add 1 cups of water, boil " minutes, remove from heat,
soa% 1 hour, and heat to boil/ drain.
196

!ombine solid ingredients with meat broth, tomatoes, or water to cover. Boil
< minutes.
Caution1 7o not thic%en. 6alt to taste, if desired. 5ill -ars halfway with solid
mi)ture. 8dd remaining li&uid, leaving 1'inch headspace.
Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Pints 60* min 11 lb 12 lb 13 lb 14 lb
Quarts 75* 11 12 13 14
* Caution: Process 100 minutes if soup contains seafoods.
Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
Hot
Pints 60* min 10 lb 15 lb
Quarts 75* 10 15
* Caution: Process 100 minutes if soup contains seafoods.

Minemeat Pie Filling
" cups finely chopped suet
2 lbs ground beef or ,2 lbs ground venison and 1 lb sausage.
< &ts chopped apples
" lbs dar% seedless raisins
1 lb white raisins
197

" &ts apple cider
" tsp ground nutmeg
< cups sugar
" tbsp salt
Procedure1 !oo% suet and meat in water to avoid browning. #eel, core, and
&uarter apples. #ut meat, suet, and apples through food grinder using a
medium blade. !ombine all ingredients in a large saucepan, and simmer 1
hour or until slightly thic%ened. 6tir often. 5ill -ars with mi)ture without
delay, leaving 1'inch headspace. 8d-ust lids and process according to the
recommendations in $able 1 or $able ".
Table 1. Recommended process time for Festive Mincemeat Pie Filling in a dial-gauge
pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,000 - 8,000
ft
Hot Quarts 90 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge
pressure canner.

of
Hot Quarts 90 min 10 lb 15 lb

198

Seafoods Seafoods Seafoods Seafoods

Clams
Procedure1 Ieep clams live on ice until ready to can. 6crub shells
thoroughly and rinse, steam < minutes, and open. Eemove clam meat.
!ollect and save clam -uice. ash clam meat in water containing 1 teaspoon
of salt per &uart. Einse and cover clam meat with boiling water containing "
tablespoons of lemon -uice or 1F" teaspoon of citric acid per gallon. Boil "
minutes and drain. $o ma%e minced clams, grind clams with a meat grinder
or food processor. 5ill -ars loosely with pieces and add hot clam -uice and
boiling water if needed, leaving 1'inch headspace.
Table 1. Recommended process time for Clams in a dial-gauge pressure canner.
Style of
Pack
Jar Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Hot
Half-
pints
60 min 11 lb 12 lb 13 lb 14 lb
Pints 70 11 12 13 14
Table 2. Recommended process time for Clams in a weighted-gauge pressure canner.
Hot
Half-pints 60 min 10 lb 15 lb
Pints 70 10 15

199

Cra( Meat. 9ing and 'ungeness
It is recommended that blue crab meat be fro(en instead of canned for best
&uality. !rab meat canned according to the following procedure may have a
distinctly acidic flavor and free(ing is the preferred method of preservation
at this time.
Procedure1 Ieep live crabs on ice until ready to can. ash crabs
thoroughly, using several changes of cold water. 6immer crabs "3 minutes
in water containing 1F2 cup of lemon -uice and " tablespoons of salt ,or up
to 1 cup of salt, if desired. per gallon. !ool in cold water, drain, remove bac%
shell, then remove meat from body and claws. 6oa% meat " minutes in cold
water containing " cups of lemon -uice or 2 cups of white vinegar, and "
tablespoons of salt ,or up to 1 cup of salt, if desired. per gallon. 7rain and
s&uee(e meat to remove e)cess moisture. 5ill half'pint -ars with @ ounces of
meat and pint -ars with 1" ounces, leaving 1'inch headspace. 8dd 1F"
teaspoon of citric acid or " tablespoons of lemon -uice to each half'pint -ar,
or 1 teaspoon of citric acid or 2 tablespoons of lemon -uice per pint -ar. 8dd
hot water, leaving 1'inch headspace.


Table 1. Recommended process time for King and Dungeness Crab Meat in a dial-gauge
pressure canner.
Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Half-pints 70 min 11 lb 12 lb 13 lb 14 lb
Pints 80 11 12 13 14
2

Table 2. Recommended process time for King and Dungeness Crab Meat in a weighted-gauge
pressure canner.
Jar Size Process Time 0 - 1,00 ft Above 1,000 ft
Half-pints 70 min 10 lb 15 lb
Pints 80 10 15

Fish /pint 8ars. -S'+0
&lue" Mackerel" Salmon" Steelhead" /rout" and other Fatty
Fish 2cept /una
Caution1 viscerate fish 'ithin ? hours after they are caught% =eep
cleaned fish on ice until ready to can%
0ote1 Glass'li%e crystals of magnesium ammonium phosphate sometimes
form in canned salmon. $here is no way for the home canner to prevent
these crystals from forming, but they usually dissolve when heated and are
safe to eat.
Procedure1 Eemove head, tail, fins, and scales. ash and remove all blood.
6plit fish lengthwise, if desired. !ut cleaned fish into 1'1F" inch lengths. 5ill
pint -ars, s%in side ne)t to glass, leaving 1'inch headspace. 8dd 1 teaspoon
of salt per pint, if desired. 7o not add li&uids.

21

Table 1. Recommended process time for Fish in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 -
8,000 ft
Raw Pints 100 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for Fish in a weighted-gauge pressure canner.
Raw Pints 100 min 10 lb 15 lb

Fish (quart jars, University of Alaska Cooperative Extension
Service)
Please read tis entire publication before you begin to can your fi s& Also*
note te directions under te 4Processing5 section tat are different for
-uart-si6ed 7ars

8A0$!)0; /8 CA/C8

)n the field
hen you catch fish, handle the fish with care to avoid bruising and
e)posure to sun or heat. Bleed the fish immediately after catching to help
increase storage life. Eemove viscera ,internal organs..

Einse fish and %eep iced, refrigerated, or fro(en

22

;//)0; S/A./$

!ontact your local !ooperative B)tension 6ervice office for current canning
information.

8 video titled !anning the !atch is available for chec%out at most district
B)tension offices and the 7istribution !enter in 5airban%s, ,;3=. 2=2'<"11.

Preparing the fish

If the fish is fro(en, thaw it in the refrigerator before canning. Einse the
fish in cold water. You can add vinegar to the water ," tablespoons per
&uart. to help remove slime.

5or most fish, remove the head, tail, fins and scales. It is not necessary to
remove the s%in. You can leave bones in most fish because the bones
become very soft and are a good source of calcium. 5or halibut, remove the
head, tail, fins, s%in, and the bones. Eefrigerate all fish until you are ready
to pac% in -ars.

Auipment

1. Be certain that you have all the e&uipment needed to produce a safe,
good tasting canned product.

". 8 pressure canner is re&uired for processing fish. $he high
temperatures reached under pressure are necessary to ensure a safe
product.

1. Ee'read and follow directions for your canner. If you no longer have
an instruction manual, write the manufacturer for a new copy.

2. Your pressure canner must be in good condition. Eeplace the gas%et
and safety plug if necessary be certain the vent or petcoc% is clean and
open.

<. If you have a dial pressure gauge, have it chec%ed for accuracy before
the canning season begins. 7ial pressure gauges may be chec%ed at
your local !ooperative B)tension 6ervice office.

@. 5or processing fish, the 1'&uart straight'sided mason type -ar is
23

recommended. $he re'searched times for canning fi sh in &uart'si(e
-ars new, so read the directions carefully, with special attention to the
section titled W#rocessing.X

=. Cars should be washed in hot soapy water and rinsed before you use
them. !hec% the rims of -ars and discard any that have nic%s or
crac%s.

A. Use two'piece self'sealing lids.

;. #repare the -ar lids and rings according to the lid manufacturerJs
directions. >ids should be purchased new each year. Eings are
reusable if they are not bent or rusty

13. 8n acrylic or hard wood cutting board is recommended to cut down on
bacterial contamination.
11. Inives should be sharp. !utting boards and %nives should be
washed regularly in warm, soapy water and rinsed thoroughly

PAC=)0; /8 JA.S

1. !ut the fish into -ar'length filets or chun%s of any si(e.

". If the s%in has been left on the fish, pac% the fish s%in out, for a nicer
appearance or s%in in, for easier -ar cleaning.

1. #ac% solidly into clean 1'&uart -ars leaving 1'inch headspace ,the
unfilled space between the -ar sealing edge and the top of the food or
its li&uid..

2. If desired, run a plastic %nife around the inside of the -ar to align the
product/ this allows firm pac%ing of fish.

<. 5or most fish, no li&uid, salt, or spices need to be added, although
seasonings or salt may be added for flavor ,1 to "'teaspoons salt per
&uart, or amount desired..

@. 5or halibut, add up to 2 tablespoons of vegetable or olive oil per &uart
-ar if you wish. $he canned product will seem moister. :owever, the
oil will increase the caloric value of the fish.

24

=. !arefully clean the -ar sealing edge with a damp paper towel/ wipe
with a dry paper towel to re'move any fish oil.

A. 8ttach -ar lids and rings. 5ollow the manufacturerJs guidelines for
tightening the -ar lids properly.

;. If the rings are too loose, li&uid may escape from the -ars during
processing, and seals may fail. If the rings are too tight, air cannot
vent during processing, and food will discolor during storage. +ver'
tightening may also cause lids to buc%le and -ars to brea%.

P.-CSS)0;

8dd " to 1 inches ,about 1 &uarts. of water to the cure canner. #ut the rac%
in the bottom of canner #lace closed -ars on the rac% according to the
instructions provided with your pressure canner. 5asten the canner cover
securely, but do not close the lid vent.

P!AS .A$ CA.F#!!6 $he directions for &uart -ars are different from
pint and half'pint -ars at this point, please read this bo)ed section
carefully. It is critical that the following processing directions are followed
e)actly:

:eat the canner on high for "3 minutes. If steam comes through the open
vent in a steady stream at the end of "3 minutes, allow it to escape for an
additional 13 minutes. If steam does not come through the open vent in a
steady stream at the end of "3 minutes, %eep heating the canner until it
does. $hen allow the steam to escape for an additional 13 minutes to vent
the canner. $his step removes air from inside the canner so the
temperature is the same throughout the canner. /he total time it takes
to heat and vent the canner should never (e less than B, minutes%
/he total time may (e more than B, minutes if you have tightly
packed jars" cold fi sh" or larger sized canners%

!lose the vent ,use a hot pad or mitt. by shutting the petcoc% or by placing
the weighted gauge on the vent. $here are 1 positions or sections on a
weighted gauge depending on the canner manufacturer/ for most pressure
25

canning the weighted gauge should be ad-usted for 13 pounds of pressure.

$urn the heat on high and when the pressure reads 11 pounds per s&uare
inch ,psi. on the dial gauge, or the 13'pound weighted gauge begins to
-iggle or roc%, ad-ust the heat to maintain a steady pressure and begin
timing the process.

rite down the time at the beginning of the process and the time when the
process will be finished.

5or safetyJs sa%e, you must have a complete, uninterrupted 1@3 minutes ,"
hours and 23 minutes. at a minimum pressure of 11 pounds pressure for a
dial gauge, or 13 pounds pressure for a weighted gauge.

If the pressure drops below 13 or 11 pounds of pressure, the timing must
begin again from (ero minutes. If the pressure rises above 13 or 11
pounds of pressure, lower the heat on the stove but do not begin timing
again.

.C-MM0$$ F-. 5#A./ JA.S -F F)S8

#rocess 1'&uart -ars for 1@3 minutes ," hours and 23 minutes..

Use 13 pounds pressure for a weighted

Use 11 pounds pressure for a dial gauge

Kote: If you live at an altitude greater than 1,333 feet ,13< m. above sea
level, contact your closest !ooperative B)tension office for altitude ad-usted
processing times and pounds pressure.

C--!)0; $-90

1. 8t the end of the processing time, slide the canner away from the heat
so it can cool.

26

". >et the pressure drop to (ero pounds of pressure naturally/ weighted
gauge canners usually have a lid loc% that drops when (ero pounds of
pressure are reached.

1. ait one more minute, then using a hot pad or mitt, slowly open the
vent on dial gauge canners, or remove the weighted gauge.

2. +pen the canner and tilt the lid far side up so the steam escapes
away from you.

<. !arefully remove -ars with a -ar lifter or tongs and place on a cloth or
newspaper covered table away from drafts. $- 0-/ /);8/0 !)$
.)0;S% $he sealing compound is hot and soft and the -ar lids are still
sealing. *ost two'piece lids will seal with a WpopX sound while cooling.

C8C=)0; /8 SA!

1. 8fter 1" hours, the -ar lids should be sealed ,lids curve downward in
the middle and do not move when pressed with a fi nger.. >id rings
are not needed on stored -ars/ you may remove them. ash, and
store for later use.

". If a -ar did not seal ,lid bulges or does not curve downward in the
center and moves when pressed with a fi nger., remove the lid and
chec% the -ar sealing edge for tiny nic%s. If needed, change
1. the -ar, add a new, properly prepared lid, and reprocess within "2
hours using the same pro'cessing time.

2. 5ood in unsealed -ars may also be stored in the free(er. 8d-ust
headspace to allow for e)pansion of fro(en food.

S/-.)0; /8 JA.S

ash the -ars, label with contents and processing date. 6tore -ars in a
cool, dry, storage area.

27

Note: Glass-like crystals of magnesium ammonium phosphate
(common name struvite) sometimes form in canned salmon !here
is no "ay for the home canner to prevent these crystals from
forming# $ut they usually dissolve "hen heated and are safe to eat

F-. SAF/6CS SA=
8A/ 8-M CA00$ F)S8 &F-. A/)0;D

Y 7o you %now if the dial gauge on your canner is reading accuratelyZ
Y 7o you %now when the roc%ing or -iggling weight is signaling properlyZ
7id you follow the U678 !ooperative B)tension recommendations for
pressure processing this foodZ
Y as this preserved food a giftZ If it was, do you %now if the U678
!ooperative B)tension 6ervice recommendations for pressure
processing this food were followedZ

)f you ans'ered no to any of these Auestions" you should heat
this home canned food (efore you eat it% 8ereCs ho'1

1. +pen the -ar of fi sh. !hec% the contents. If fi sh smells bad or if
you see gas bubbles, /8.-9 C-0/0/S A9A6D 7o not tasteUM
". If fi sh smells and loo%s good, insert a meat thermometer into the
center of the fi sh. !over the -ar loosely with foil.
1. #reheat oven to 1<34 5. #lace -ar in a glass ba%ing dish to catch any
spills and to %eep the -ar even on the rac%.
2 Eemove -ar from the oven when the meat thermometer registers 1A<4
5. $his heating ta%es about
13 minutes.
<. 8llow the -ar to stand at room temperature for about 13 minutes, to let
the heat distribute evenly
@. 6erve the fi sh hot or chill for later use.

M Before you trow it away* detoxify te food* so eating spoiled foods
will poison neiter umans nor pets& )o detoxify* carefully remo+e
te lid from te 7ar& Place te 7ar of food and te lids in a saucepan&
Do not remo+e food from te 7ar& Add enoug water to co+er te
7ars& Boil for $8 minutes and ten cool& Drain water and dispose of
food and lid& )e 7ar may be reused
28

Fish. Smo4ed
Salmon" rockfish and flatfish 3sole" cod" flounder4 and
other fish
Caution: 6afe processing times for other smo%ed seafoods have not been
determined. $hose products should be fro(en. 6mo%ing of fish should be
done by tested methods. >ightly smo%ed fish is recommended for canning.
:owever, because it has not yet been coo%ed, do not taste lightly smo%ed
fish before canning.
5ollow these recommended canning instructions carefully. Use a 1@ to ""
&uart pressure canner for this procedure/ do not use smaller pressure
saucepans. 6afe processing times havenJt been determined. 7o not use
&uart -ars or tin cans. :alf'pints could be safely processed for the same
length of time as pints, but the &uality of the product may be less
acceptable.
Procedure: If smo%ed fish has been fro(en, thaw in the refrigerator until no
ice crystals remain before canning. If not done prior to smo%ing, cut fish into
pieces that will fit vertically into pint canning -ars, leaving 1'inch headspace.
*easure 2 &uarts ,1@ cups. of cool tap water and pour into the pressure
canner. ,Kote: $he water level probably will reach the screw bands of pint
-ars.. 7o not decrease the amount of water or heat the water before
processing begins. #ac% smo%ed fish vertically into -ars, leaving 1'inch
headspace between the pieces and the top of the -ar. $he fish may be
pac%ed either loosely or tightly. !lean -ar rims with a clean, damp paper
towel. 7o not add li&uid to the -ars. 8d-ust lids and process following the
recommendations in $able 1 or $able " according to the canning method
used.
Table 1. Recommended process time for Smoked Fish in a dial-gauge pressure canner.
Style of
Pack
Jar
Size
Process
Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 -
8,000 ft
Raw Pints 110 min 11 lb 12 lb 13 lb 14 lb
29

Table 2. Recommended process time for Smoked Fish in a weighted-gauge pressure canner.
Raw Pints 110 min 10 lb 15 lb

2#sters
Procedure1 Ieep live oysters on ice until reay to can. ash shells. :eat <
to = minutes in preheated oven at 233 degrees 5. !ool briefly in ice water.
7rain, open shell, and remove meat. ash meat in water containing 1F" cup
salt per gallon. 7rain. 8dd 1F" teaspoon salt to each pint, if desired. 5ill half'
pint or pint -ars with meat and hot water, leaving 1'inch headspace.
Table 1. Recommended process time for Oysters in a dial-gauge pressure canner.
Jar Size Process Time
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 - 8,000
ft
Half-pints or
Pints
75 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner.

Canner Pressure (PSI) at
Altitudes of
Jar Size Process Time 0 - 1,000 ft
Above 1,000
ft
Half-pints or Pints 75 min 10 lb 15 lb
21

&una
$una may be canned either precoo%ed or raw. #recoo%ing removes most of
the strong'flavored oils. $he strong flavor of dar% tuna flesh affects the
delicate flavor of white flesh. *any people prefer not to can dar% flesh. It
may be used as pet food.
0ote1 Glass'li%e crystals of magnesium ammonium phosphate sometimes
form in canned tuna. $here is no way for the home canner to prevent these
crystals from forming, but they usually dissolve when heated and are safe to
eat.
Procedure1 Ieep tuna on ice until ready to can. Eemove viscera and wash
fish well in cold water. 8llow blood to drain from stomach cavity. #lace fish
belly down on a rac% or metal tray in the bottom of a large ba%ing pan. !ut
tuna in half crosswise, if necessary. #recoo% fish by ba%ing at "<3S 5 for "'
1F" to 2 hours ,depending on si(e. or at 1<3S 5 for 1hour. $he fish may also
be coo%ed in a steamer for " to 2 hours. If a thermometer is used, coo% to a
1@<S to 1=<S 5 internal temperature. Eefrigerate coo%ed fish overnight to
firm the meat. #eel off the s%in with a %nife, removing blood vessels and any
discolored flesh. !ut meat away from bones/ cut out and discard all bones,
fin bases, and dar% flesh. Duarter. !ut &uarters crosswise into lengths
suitable for half'pint or pint -ars. 5ill into -ars, pressing down gently to ma%e
a solid pac%. $una may be pac%ed in water or oil, whichever is preferred.
8dd water or oil to -ars, leaving 1'inch headspace. 8dd 1F" teaspoon of salt
per half'pint or 1 teaspoon of salt per pint, if desired.

Table 1. Recommended process time for Tuna in a dial-gauge pressure canner.
0 - 2,000
ft
2,001 - 4,000
ft
4,001 - 6,000
ft
6,001 -
8,000 ft
Pints and Half-
pints
100 min 11 lb 12 lb 13 lb 14 lb
211

Table 2. Recommended process time for Tuna in a weighted-gauge pressure canner.

of
0 - 1,000
ft
Above 1,000 ft
Pints and Half-pints 100 min 10 lb 15 lb

212

General Free<ing Information General Free<ing Information General Free<ing Information General Free<ing Information

Foods &hat 'o Not Free<e *ell
4oods Dsual Dse (o)ditio) After T9a<i)2
+a%%a&eJ3
celery3 cress3
cucum%ersJ3
e"dive3 lettuce3
#arsley3
radishes
.s raw salad Aim#3 water'lo&&ed34uic1ly
develo#s o/idiLed color3 aroma
a"d $lavor
6rish #otatoes3
%a1ed or %oiled
6" sou#s3 salads3 sauces or with %utter 2o$t3 crum%ly3 water'lo&&ed3
mealy
+oo1ed
macaro"i3
s#a&hetti or
rice
,he" $roLe" alo"e $or later use 5ushy3 tastes warmed over
M&& whites3
coo1ed
6" salads3 creamed $oods3sa"dwiches3 sauces3
&ravy or desserts
2o$t3 tou&h3 ru%%ery3 s#o"&y
5eri"&ue 6" desserts 2o$t3 tou&h3 ru%%ery3 s#o"&y
6ci"&s made
$rom e&&
whites
+a1es3 coo1ies Frothy3 wee#s
+ream or
custard $illi"&s
Pies3 %a1ed &oods 2e#arates3 watery3 lum#y
5il1 sauces For casseroles or &ravies 5ay curdle or se#arate
213

2our cream .s to##i"&3 i" salads 2e#arates3 watery
+heese or
crum%
to##i"&s
H" casseroles 2o&&y
5ayo""aise or
salad dressi"&
H" sa"dwiches 8"ot i" salads9 2e#arates
Gelati" 6" salads or desserts ,ee#s
Fruit >elly 2a"dwiches 5ay soa1 %read
Fried $oods .ll e/ce#t Fre"ch $ried #otatoes a"d o"io"
ri"&s
Aose cris#"ess3 %ecome so&&y
J !ucumbers and cabbage can be fro(en as marinated products such as
?free(er slaw? or ?free(er pic%les?. $hese do not have the same te)ture as
regular slaw or pic%les.
ffect of Freezing on Spices and Seasonings
#epper , cloves, garlic, green pepper, imitation vanilla and some herbs
tend to get strong and bitter.
+nion and papri%a change flavor during free(ing.
!elery seasonings become stronger.
!urry develop a musty off'flavor.
6alt loses flavor and has the tendency to increase rancidity of any item
containing fat.
hen using seasonings and spices, season lightly before free(ing, and
add additional seasonings when reheating or serving.

214

Containers for Free<ing
5oods for your free(er must have proper pac%aging materials to protect their
flavor, color, moisture content and nutritive value from the dry climate of
the free(er. $he selection of containers depends on the type of food to be
fro(en, personal preference and types that are readily available. 7o not
free(e fruits and vegetables in containers with a capacity over one'half
gallon. 5oods in larger containers free(e too slowly to result in a satisfactory
product. In general, pac%aging materials must have certain characteristics:
*oisture vapor resistant
7urable and lea%proof
Kot become brittle and crac% at low temperatures
Eesistant to oil, grease or water
#rotect foods from absorption of off flavors or odors
Basy to seal
Basy to mar%
$here are two types of pac%aging materials for home use: rigid containers
and fle)ible bags or wrappings.
.igid Containers
Eigid containers made of plastic or glass are suitable for all pac%s and are
especially good for li&uid pac%s. 6traight sides on rigid containers ma%e the
fro(en food much easier to get out. Eigid containers are often reuseable and
ma%e the stac%ing of foods in the free(er easier. !ardboard cartons for
cottage cheese, ice cream and mil% are not sufficiently moisture vapor
resistant to be suitable for long term free(er storage, unless they are lined
with a free(er bag or wrap.
Eegular glass -ars brea% easily at free(er temperatures. If using glass -ars,
choose wide mouth dual purpose -ars made for free(ing and canning. $hese
-ars have been tempered to withstand e)tremes in temperatures. $he wide
mouth allows easy removal of partially thawed foods. If standard canning
-ars ,those with narrow mouths. are used for free(ing, leave e)tra
headspace to allow for e)pansion of foods during free(ing. B)pansion of the
li&uid could cause the -ars to brea% at the nec%. 6ome foods will need to be
thawed completely before removal from the -ar.
!overs for rigid containers should fit tightly. If they do not, reinforce the seal
with free(er tape. 5ree(er tape is especially designed to stic% at free(ing
temperatures.
215

Fle2i(le &ags or 9rappings
5le)ible free(er bags and moisture'vapor resistant wrapping materials such
as plastic free(er wrap, free(er paper and heavy'weight aluminum foil are
suitable for dry pac%ed products with little or no li&uid. Bags and wraps wor%
well for foods with irregular shapes. Bags can also be used for li&uid pac%s.
#lastic free(er bags are available in a variety of si(es. $here are two types of
closures. +ne type is twisted at the top, folded over and wrapped with twist
ties included in the pac%age. $he other is (ipped or pressed to seal a plastic
channel. Eegardless of type, press to remove as much air as possible before
closing.

Headspae to +llow )etween Pa4ed
Food and Closure
Type of Pack
Container with
wide top opening
Container with
narrow top opening
Pint Quart Pint Quart
Liquid Pack* inch 1 inch inch 1 inch
Dry Pack** inch inch inch inch
Juices inch 1 inch 1 inch 1 inch
M5ruit pac%ed in -uice, sugar, syrup or water/ crushed or pureRd fruit.
MM5ruit or vegetable pac%ed without added sugar or li&uid.

216

How %ong Can I Store Fro<en Foods=
5ree(ing cannot improve the flavor or te)ture of any food, but when properly
done it can preserve most of the &uality of the fresh product. Inowing how
long a particular food can be stored in the free(er is not as simple as it
sounds.
$he storage times listed below are appro)imate months of storage for some
food products assuming the food has been prepared and pac%aged correctly
and stored in the free(er at or below 345. 5or best &uality use the shorter
storage times. 8fter these times, the food should still be safe, -ust lower in
&uality.

4ood Approximate mo)t9s of stora2e at 0E4
Fruits a"d 0e&eta%les 8 ' 12
Poultry 6 ' 9
Fish 3 ' 6
Grou"d 5eat 3 ' 4
+ured or Processed 5eat 1 ' 2

Several factors influence the shelf life of frozen food
(esides the type of food%
%as the food properly $lanched&
Blanching is scalding vegetables in boiling water or steam for a short
time.
Blanching stops en(yme actions which cause loss of flavor, color,
te)ture and nutrients even in fro(en storage.
8lways follow recommended blanching times.
217

%as the food packaged in appropriate materials&
!ool all foods and syrups before pac%aging to speed up the rate of
free(ing and help retain the natural color, flavor, and te)ture of the
food.
#ac%aging materials must be moisture'vapor resistant/ durable and
lea% proof/ protect foods from off'flavors and odors/ and easy to seal.
Good pac%aging choices for free(ing foods include rigid containers
made of plastic, glass or aluminum/ semi'rigid aluminum foil pans/
plastic bags/ and fle)ible wraps including plastic, foil and laminated
paper. 5or best moisture'vapor resistance, be sure to choose bags,
wraps and bo)es made especially for food free(ing.
8llow enough headspace so food can e)pand without brea%ing pac%age
seals.
>abel each pac%age/ include the name of the product, any added
ingredients, pac%aging date, the number of servings of amount, and
form of food.
Use free(er tape, or pens and labels made especially for free(er use.
%as the food stored at an accepta$le temperature&
5ree(e and store food at 345 or lower for the best &uality.
5ree(e foods as soon as they are pac%ed and sealed.
7o not overload the free(er with unfro(en food.
>eave space among new, warm pac%ages so the cold air can circulate
freely around them. hen the food is fro(en, stac% and store the
pac%ages close together if desired.
8 good policy to remember and follow is ?first in, first out?. Eotate foods so
that you use the older items first and en-oy your food at its best &uality.

Pa4aging and %a(eling Foods
!ool all foods and syrup before pac%aging. $his speeds up free(ing and
helps retain the natural color, flavor and te)ture of food.
#ac% foods in &uantities that will be used for a single meal.
5ollow directions for each individual food to determine which can be
pac%ed dry and which need added li&uid. 6ome loose foods such as
blueberries may be ?tray pac%ed?.
218

#ac% foods tightly leaving as little air as possible in the pac%age.
*ost foods re&uire headspace between the pac%ed food and closure to
allow for e)pansion of the food as it free(es. 5oods that are e)ceptions
and do not need headspace include loose pac%ing vegetables such as
asparagus and broccoli, bony pieces of meat, tray pac%ed foods and
breads.
6eal rigid containers carefully. Use a tight lid and %eep the sealing
edge free from moisture or food to ensure a good !losure. 6ecure
loose'fitting covers with free(er tape.
*eats may be pac%aged using either the ?drugstore wrap? or the
?butcher wrap.?
>abel each pac%age, including the name of the product, any added
ingredients, pac%aging date, the number of servings of amount, and
the form of the food, such as whole, sliced, etc. Use free(er tape,
mar%ing pens or crayons, or gummed labels that are made especially
for free(er use.

Free<ing Pointers
5ree(e foods at 345 or lower. $o facilitate more rapid free(ing, set the
temperature control at '1345 or lower about "2 hours in advance.
5ree(e foods as soon as they are pac%ed and sealed.
7o not overload your free(er with unfro(en food. 8dd only the amount
that will free(e within "2 hours, which is usually " to 1 pounds of food
per cubic foot of storage space. +verloading slows down the free(ing
rate, and foods that free(e too slowly may lose &uality.
#lace pac%ages in contact with refrigerated surfaces in the coldest part
of the free(er.
>eave a little space between pac%ages so air can circulate freely. then,
when the food is fro(en, store the pac%ages close together.

219

Care of the Free<er
Eegardless of the type of free(er selected, it should be placed in a
convenient, cool, dry and well'ventilated place/ never place it by the stove,
water heater or in the sun. $his would ma%e it more difficult to maintain a
temperature of 345 or lower. Be sure the free(er sits level. 5ree(ers with
e)posed coils should be "'2 inches away from the wall. Ko space is needed
between the free(er and the wall for newer models with enclosed coils.
$efrosting Freezers
*anual'defrost free(ers need defrosting at least once a year or when there
is more than one fourth inch of frost over a large area of the free(er surface.
8ccumulated free(er frost reduces storage space and increases operating
costs. 7efrosting should be scheduled when the food inventory is relatively
low and when defrosting can be completed within one to two hours.
8 manual'defrost model should be disconnected from the electrical supply
before defrosting. 5ro(en pac%ages should then be placed in large cardboard
cartons or insulated ice chests. ith a cardboard carton, several layers of
newspapers may be used for e)tra insulation. !lean the free(er as &uic%ly as
possible, following your manufacturer9s instructions. 8 few manufacturers
say to place #ans of hot water in the free(er and close it. $hen, remove the
frost as it loosens and replace the water as it cools. *a%e sure the free(er is
completely cool before restarting it. +ther manufacturers do not recommend
using pans of hot water because in their free(ers, refrigerant pressure could
build up in the evaporator, ma%ing restarting the free(er difficult. $hese
manufacturers recommend allowing the frost to thaw naturally or with the
aid of a fan.
#lace towels in the bottom of the free(er to catch water and frost. $he loose
frost can be removed using a wooden or plastic scraper.
hen all the frost has been removed, sponge out the interior with a cleaning
solution made of one tablespoon of ba%ing soda per &uart of water. 6ponge
with clean water and dry with an absorbent cloth. $urn the free(er on and
close the door to allow the free(er to become chilled ,1< to 13 minutes.
before returning the food. If food pac%ages are frosty, scrape or wipe them
to remove frost or moisture before placing the food in the free(er in an
organi(ed manner. *ar% these pac%ages for first use.
22

Care of Frost-free Freezers
8 frost'free free(er does not need defrosting. :owever, it should be cleaned
out once a year or more often if dirt or food residues are visible. In cleaning
the free(er, follow the procedure described above. $urn off the power
source. Bmpty the free(er, wipe it with a ba%ing'soda solution, rinse, towel it
dry and then replace the food.
.emoving -dors
If food has spoiled in a free(er because of a power failure or some other
reason, undesirable odors can develop. $o eliminate the odor, remove the
food and wash the inside of the free(er with one tablespoon of ba%ing soda
in a &uart of tap water or with one cup of vinegar in a gallon of tap water.
8llow the surface to dry.
If the odor still persists, use activated charcoal. $his type of charcoal is e)tra
dry and absorbs odors more &uic%ly than coo%ing type charcoal. It can be
purchased at a drug store or pet supply store.
$o use it, unplug the free(er. #ut the charcoal in pans or on paper in the
bottom of the free(er for several days. If the odor remains, put in new
charcoal. hen the odor is gone, rinse and dry the inside of the free(er.
$urn on the free(er and it is ready for food.
hen odor gets into the free(er9s insulation, write the company for any
suggestions it may have for solving the problem. :owever, sometimes, there
is nothing that can be done.

Free<er Management
8 full free(er is most energy efficient, and refilling your free(er several times
a year is most cost efficient. If the free(er is filled and emptied only once
each year, the energy cost per pac%age is very high. You can lower the cost
for each pound of stored food by filling and emptying your free(er two, three
and even more times each year.
#ost a fro(en foods inventory near the free(er and %eep it up to date by
listing the foods and dates of free(ing as you put them in the free(er. !hec%
them off as you ta%e them out. By %eeping an inventory, you will %now the
221

e)act amounts and %inds of foods in the free(er at all times. It also helps to
%eep foods from being forgotten.
+rgani(e the food in the free(er into food groups for ease in locating.
8rrange pac%ages so that those which have been in the free(er the longest
are the first ones used.
*aintain the storage temperature at 345 or lower. 8t higher temperatures,
foods lose &uality much faster. Ieep a free(er thermometer in your free(er
and chec% the temperature fre&uently.

&hawing and Preparing Foods for Serving
Safe /ha'ing
5ood must be %ept at a safe temperature during defrosting. 5oods are safe
indefinitely wile fro6en/ however, as soon as food begins to defrost and
become warmer than 2345, any bacteria that may have been present before
free(ing can begin to multiply. Kever thaw food at room temperature or in
warm water. Bven though the center of a pac%age may still be fro(en as it
thaws on the counter or in the warm water, the outer layer of the food is in
the ?7anger [one,? between 23 and 12345. $hese are temperatures where
bacteria multiply rapidly.
$haw food in the refrigerator at 2345 or less, in cold running water less than
=345, or in the microwave if you9ll be coo%ing or serving it immediately.
/ha'ing in the refrigerator ta%es the longest time and advance planning.
8 large fro(en item li%e a tur%ey re&uires at least a day ,"2 hours. for every
< pounds of weight. Bven small amounts of fro(en food O' such as a pound
of ground meat or boneless chic%en breasts O' re&uire a full day to thaw.
hen thawing foods in the refrigerator, there are several variables to ta%e
into account:
6ome areas of an appliance may %eep the food colder than other
areas. 5ood placed in the coldest part will re&uire longer defrosting
time.
5ood ta%es longer to thaw in a refrigerator set at 1<45 than one set at
2345.
222

/ha'ing in cold 'ater re&uires less time but more attention than thawing
in the refrigerator. $his should only be used if the water is %ept cold ,less
than =345. and the food will thaw in under " hours. $he food must be in a
lea%'proof pac%age or plastic bag. If the bag lea%s, bacteria from the air or
surrounding environment could be introduced into the food. 8lso, meat
tissue can also absorb water li%e a sponge, resulting in a watery product. 8s
an alternative to constantly running water, the bag of food could be
submerged in cold tap water, changing the water every 13 minutes as the
food continues to thaw.
/ha'ing in the micro'ave oven produces some uneven heating patterns.
6ome parts of a food may actually start to coo% before other sections
completely thaw. :olding partially coo%ed food is not recommended because
any bacteria present wouldn9t have been destroyed and, indeed, may have
reached optimal temperatures for bacteria to grow. Use the microwave when
the food will be coo%ed immediately after thawing, or for thawing ready'to'
eat fruits immediately before serving.
Fruits
hen serving fro(en fruits for dessert, serve them while there are still a few
ice crystals in the fruit. $his helps compensate for the mushy te)ture fro(en
fruits have when thawed.
5ro(en fruit in the pac%age can be thawed in the refrigerator, under running
water, or in a microwave oven if thawed immediately before use. $urn the
pac%age several times for more even thawing. 8llow @ to A hours in the
refrigerator for thawing a 1 pound pac%age of fruit pac%ed in syrup. 8llow G
to 1 hour for thawing in running cool water.
5ruit pac%ed with dry sugar thaws slightly faster than that pac%ed in syrup.
Both sugar and syrup pac%s thaw faster than unsweetened pac%s.
$haw only as much as you need at one time. If you have leftover thawed
fruit, it will %eep better if you coo% it. $o coo%, first thaw fruits until pieces
can be loosened/ then coo% as you would coo% fresh fruit. If there is not
enough -uice to prevent scorching, add water as needed.
hen using fro(en fruits in coo%ing, allowance should be made for any sugar
that was added at the time of free(ing. 5ro(en fruits often have more -uice
than called for in recipes for ba%ed products using fresh fruits. In that case,
use only part of the -uice or add more thic%ening for the e)tra -uice.

223

Suggested #ses for Frozen Fruits
5ro(en fruits can be used the same as fresh fruits in preparing pies,
upside down ca%es, sherbets, ices and salads. 6ome fruits, especially
boysenberries, ma%e better -ellies when fro(en than when fresh,
because free(ing and thawing cause the -uices to be released from the
cells and the natural fruit color dissolves in the -uice.
6erve crushed fruit the same as raw fruit after it is partially or
completely thawed/ use it after thawing as a topping for ice cream or
ca%e or a filling for sweet rolls or for -am.
Use thawed pureRs in puddings, ice cream, sherbets, -ams, pies, ripple
ca%es, fruit filled coffee ca%es and rolls.
Use fro(en fruit -uice as a beverage after it is thawed but while it is
still cold. 6ome -uices, such as sour cherry, plum, grape and berry can
be diluted 1F1 to G with water or a bland -uice.
:egeta(les
*ost fro(en vegetables should be coo%ed without thawing first. !orn on the
cob should be partially thawed before coo%ing in order for the cob to be
heated through by the time the corn is coo%ed. >etting the corn sit after
thawing or coo%ing causes sogginess. >eafy greens, such as turnip greens
and spinach, coo% more evenly if partially thawed before coo%ing.
$o coo%, bring water to a boil in a covered saucepan. $he amount of water
needed depends on the vegetable and the si(e of the pac%age. It is
important to use as little water as possible, because some nutrients dissolve
into the water. 5or most vegetables, G cup of water is enough for a pint
pac%age. 8ny frost in the pac%age furnishes some additional moisture.

#lace the fro(en vegetables in boiling water, cover the pan and bring the
water &uic%ly bac% to a boil. $o insure uniform coo%ing, it may be necessary
to separate pieces carefully with a for%. hen the water is boiling
throughout the pan, reduce the heat and coo% until done. Be sure the pan is
covered to %eep in the steam, which aids in coo%ing. !oo% gently until
vegetables are -ust tender. 8dd seasonings as desired and serve
immediately or use in casseroles.
Animal Products
'eat# (ish and )oultry O *eat, fish and poultry can be coo%ed from the
fro(en or thawed stage. 5ro(en meats, fish and poultry are best when
thawed in the refrigerator in their original wrappings. 5or faster thawing,
224

place the meat or fish in waterproof wrapping in cold, slowly running water.
If you canJt %eep water running slowly over the pac%age, place in a large
container of cold water. !hange the water at least every 13 minutes, or as
needed so that it stays cold. 5ro(en meat, fish or poultry can also be thawed
in a microwave oven, if they will be coo%ed immediately after thawing.
If meat, fish or poultry is coo%ed without thawing, additional time must be
allowed. :ow much depends on the si(e and shape of the product. >arge
fro(en roasts could ta%e up to 1G times as long.
hen fro(en meat, fish or poultry are to be breaded and fried, they should
be at least partially thawed in the refrigerator first, for easier handling. 8ll
poultry which is to be stuffed should be thawed completely for safety.
5or best &uality coo% thawed meat or fish immediately.
*utter# +ggs# 'ilk and Cheese O #lace the fro(en product in the
refrigerator to thaw. 8fter thawing, it can be used as fresh.
Cream O $haw the same as butter, but before using the thawed cream, it
should be mi)ed or blended slightly.

Prepared or Cooked Foods
*ost coo%ed or prepared foods do not have to be thawed before heating.
5ood can be reheated in the oven to preserve its te)ture. Be careful not to
put a cold glass container into a preheated oven, unless its manufacturer
specifies that it is free(er to oven safe. 5or speedy reheating of products
such as noodle casseroles, without e)cessive stirring, heat the food in a
double boiler. 6tart with warm, not hot, water in the lower pan so the food
will not stic%. $his prevents the casserole from becoming ?mush?.
!assseroles, soups, stews and leftovers should be heated to at least 1@<45
in the center prior to serving.

#roducts containing meat, fish, poultry, eggs or dairy products should be
thawed in the refrigerator or in the microwave oven. $hese products could
cause food poisoning if they stay at room temperature for more than " to 2
hours.
#recoo%ed breads, ca%es and coo%ies can be thawed at room temperature.

225

*hat to do if the Free<er Stops
5ree(er failure can mean the loss of all or part of a large investment in food,
time, and money. It pays to %now what to do if your e&uipment stops
wor%ing. 8t any time of the year, a free(er may fail to function because of
mechanical problems, power failures or human error. $he best time to
decide how to handle such an emergency is before it happens.

hen a free(er does fail to wor%, the first rule is to keep the freezer door
closed. In a well'filled free(er, food will probably remain fro(en for about
two days if the door is %ept closed.

9hat /o $o 9hen 6our Freezer Stops

hen you first notice that your free(er has stopped, try to determine the
cause% It might be something simple li%e a blown fuse, a shortage in the
electrical circuit or an accidental disconnection. In any of these cases,
restore normal operation as &uic%ly as possible and chec% the food for
thawing.

In case of a power failure, check 'ith the utility company to see ho'
long it 'ill (e (efore po'er is restored. If your free(er has failed
because of mechanical problems, read the instruction boo% to see if there is
something you can do to get it bac% into operation. If not, find out how soon
the repairman can service your free(er.

9hat /o $o /o =eep 6our Food From /ha'ing

If your free(er is not li%ely to be operating again within a day, you can do
one of several things. 5irst, chec% into moving your fro(en food to a free(er
that is wor%ing. You might have a friend or neighbor with space in his or her
free(er for your food or there may be space in a church or school free(er.
You might also chec% into the possibility of moving your free(erJs contents to
a local free(ing plant. $o move your food, put it in insulated bo)es or
between thic% layers of newspapers and blan%ets. +nce you have ta%en the
food out of your free(er, get it to an operating free(er as soon as possible.

hen your free(er is empty, unplug and defrost it according to the
instructions in the ownerJs manual. 8fter it is defrosted, clean it thoroughly.
226

hile your free(er is not in use, leave the door open slightly to let air
circulate in the food compartments. 8s a safety precaution for young
children, be sure the door is fi)ed so it cannot be closed.

If there is no space available in another free(er, use dry ice in your free(er
to %eep your food fro(en. $o locate a source of dry ice in your community,
chec% the yellow pages under W7ry IceX or W!arbonic Gas.X

7ry ice is very cold. :andle it &uic%ly and always wear heavy gloves to
prevent the ice from burning your hands. hen you buy dry ice, have it cut
into small enough si(es to use. 7o not try to cut or chip it yourself. 8s% the
dry ice company to wrap each piece in newspaper for you.

8 <3'pound ca%e of dry ice is enough to protect solidly fro(en food in a full
"3'cubic foot free(er for three to four days. 8 "<'pound ca%e should hold the
temperature of a half' full, 13'cubic foot free(er below free(ing for two to
three days.

#ut heavy cardboard on top of pac%ages of fro(en food in each compartment
of your free(er and put the dry ice on top of the cardboard. !lose the
free(er, but do not loc% it. 7o not open the free(er again until you need to
replace the dry ice or the free(er is wor%ing again. You can provide e)tra
insulation for your free(er by covering it with blan%ets or &uilts. #utting
pac%aging material or crumpled newspapers between the cabinet and the
blan%ets will also help. Be sure, however, to fasten coverings away from the
air vents on the outside of the free(er. $he power may come on
une)pectedly and ventilation will be needed. $he harmless gas given off by
the dry ice also needs to escape.

7ry ice is carbon dio)ide in its solid form. It evaporates rather than melts
and leaves no li&uid. You may notice an off odor caused by carbonic acid,
which is formed by the dry ice and moisture in the free(er. It is harmless.
6imply leave the free(er door open a few minutes to let it escape.

9hat /o $o 9ith /ha'ed Food

6ome thawed foods can be re'fro(en. :owever, the te)ture will not be as
good. +ther foods may need to be discarded. :ere are some guidelines:

Meat and Poultry1 Ee'free(e if the free(er temperature stays 2345 or below
227

and if color and odor are good. !hec% each pac%age, and discard any if signs
of spoilage such as an off color or off odor are present. 7iscard any
pac%ages that are above 2345 ,or at room temperature..

:egeta(les1 Ee'free(e only if ice crystals are still present or if the free(er
temperature is 2345 or below. 7iscard any pac%ages that show signs of
spoilage or that have reached room temperature.

Fruits1 Ee'free(e if they show no signs of spoilage. $hawed fruits may be
used in coo%ing or ma%ing -ellies, -ams, or preserves. 5ruits survive thawing
with the least damage to &uality.

Shellfish and Cooked Foods1 Ee'free(e only if ice crystals are still present
or the free(er is 2345 or below. If the temperature is above 234 5, throw
these foods out.

)ce Cream1 If partially thawed, throw it out. $he te)ture of ice cream is not
acceptable after thawing. If its temperature rises above 2345, it could be
unsafe.

Creamed Foods" Puddings and Cream Pies1 Ee'free(e only if free(er
temperature is 2345 or below. 7iscard if the temperature is above 2345.

&reads" 0uts" $oughnuts" Cookies and Cakes1 $hese foods re'free(e
better than most. $hey can be safely re'fro(en if they show no signs of mold
growth.

9hat /o $o /o Plan Ahead

$o be prepared in case your free(er stops, plan ahead. 5ind out where the
nearest commercial or institutional free(ers are. >ocate a source of dry ice.

7uring the seasons when power failures are fre&uent or if you %now the
power will be off, it is good insurance to run the free(er between '1345 and '
"345. $he colder the food, the more slowly it thaws.

228

)lanhing 7egeta(les )lanhing 7egeta(les )lanhing 7egeta(les )lanhing 7egeta(les

)lanhing
Blanching ,scalding vegetables in boiling water or steam for a short time. is
a must for almost all vegetables to be fro(en. It stops en(yme actions which
can cause loss of flavor, color and te)ture.
Blanching cleanses the surface of dirt and organisms, brightens the color and
helps retard loss of vitamins. It also wilts or softens vegetables and ma%es
them easier to pac%.
Blanching time is crucial and varies with the vegetable and si(e.
Underblanching stimulates the activity of en(ymes and is worse than no
blanching. +verblanching causes loss of flavor, color, vitamins and minerals.
5ollow recommended blanching times ,pages "";'"13..
*ater )lanhing
5or home free(ing, the most satisfactory way to heat all vegetables is in
boiling water. Use a blancher which has a blanching bas%et and cover, or fit
a wire bas%et into a large pot with a lid.
Use one gallon water per pound of prepared vegetables. #ut the vegetable in
a blanching bas%et and lower into vigorously boiling water. #lace a lid on the
blancher. $he water should return to boiling within 1 minute, or you are
using too much vegetable for the amount of boiling water. 6tart counting
blanching time as soon as the water returns to a boil. Ieep heat high for the
time given in the directions for the vegetable you are free(ing.
Steam )lanhing
:eating in steam is recommended for a few vegetables. 5or broccoli,
pump%in, sweet potatoes and winter s&uash, both steaming and boiling are
satisfactory methods. 6team blanching ta%es about 1G times longer than
water blanching.
229

$o steam, use a pot with a tight lid and a bas%et that holds the food at least
three inches above the bottom of the pot. #ut an inch or two of water in the
pot and bring the water to a boil.
#ut the vegetables in the bas%et in a single layer so that steam reaches all
parts &uic%ly. !over the pot and %eep heat high. 6tart counting steaming
time as soon as the lid is on. 6ee steam blanching times recommended for
the vegetables listed below.

Mirowave )lanhing
*icrowave blanching may not be effective, since research shows that some
en(ymes may not be inactivated. $his could result in off'flavors and loss of
te)ture and color. $hose choosing to run the ris% of low &uality vegetables
by microwave blanching should be sure to wor% in small &uantities, using the
directions for their specific microwave oven. *icrowave blanching will not
save time or energy.
Cooling
8s soon as blanching is complete, vegetables should be cooled &uic%ly and
thoroughly to stop the coo%ing process. $o cool, plunge the bas%et of
vegetables immediately into a large &uantity of cold water, @3S5 or below.
!hange water fre&uently or use cold running water or ice water. If ice is
used, about one pound of ice for each pound of vegetable is needed. !ooling
vegetables should ta%e the same amount of time as blanching.
7rain vegetables thoroughly after cooling. B)tra moisture can cause a loss of
&uality when vegetables are fro(en.

23

)lanhing &imes>
Vegetable
Blanching Time
(minutes)
Artichoke-Globe
(Hearts)

7
Artichoke-Jerusalem 3-5
Asparagus
Small Stalk
Medium Stalk
Large Stalk

2
3
4
Beans-Snap, Green, or Wax 3
Beans-Lima, Butter, or Pinto
Small
Medium
Large

2
3
4
Beets cook
Broccoli
(flowerets 11/2 inches across)
Steamed

3
5
Brussel Sprouts
Small Heads
Medium Heads
Large Heads

3
4
5
Cabbage or Chinese Cabbage
(shredded)

1 1/2
Carrots
Small
Diced, Sliced or Lengthwise Strips

5
2
231

Vegetable
Blanching Time
(minutes)
Cauliflower
(flowerets, 1 inch across)

3
Celery 3
Corn
Corn-on-the-cob
Small Ears
Medium Ears
Large Ears
Whole Kernel or Cream Style
(ears blanched before cutting corn
from cob)

7
9
11

4
Eggplant 4
Greens
Collards
All Other

3
2
Kohlrabi
Whole
Cubes

3
1
Mushrooms
Whole (steamed)
Buttons or Quarters (steamed)
Slices steamed)

5
3 1/2
3
Okra
Small Pods
Large Pods

3
4
Onions
(blanch until center is heated)
Rings

3-7
10-15 seconds
Peas-Edible Pod 1 1/2-3
232

Vegetable
Blanching Time
(minutes)
Peas-Field (blackeye) 2
Peas-Green 1 1/2
Peppers-Sweet
Halves
Strips or Rings

3
2
Potatoes-Irish (New) 3-5
Pumpkin cook
Rutabagas 3
Soybeans-Green 5
Squash-Chayote 2
Squash-Summer 3
Squash-Winter cook
Sweet Potatoes cook
Turnips or Parsnips
Cubes

2
Mblanching times are for water blanching unless otherwise indicated.

233

+nimal Produts +nimal Produts +nimal Produts +nimal Produts

Free<ing +nimal Produts Free<ing +nimal Produts Free<ing +nimal Produts Free<ing +nimal Produts
5ree(ing is an e)cellent way to preserve animal products such as meat,
poultry, fish and shellfish. In some instances, eggs and dairy foods can also
be fro(en for later use. 5ree(ing does not sterili(e food. $he e)treme cold
simply retards the growth of microorganisms and slows down the changes
that affect &uality or cause spoilage in food.

$he &uality and safety of the final product depends on how the product is
handled before, during and after free(ing. 5ree(ing affects the te)ture,
color, -uiciness and flavor of foods. Be sure to start with high &uality food.
5ree(ing does not improve food &uality. 5ollow the directions in this fact
sheet for handling each individual food. 5or highest &uality, foods need to
be tightly sealed in moisture'vapor resistant materials and then fro(en
&uic%ly at 345 or below. 7onJt free(e too much food at one time because the
food will free(e slowly, resulting in a mushy final product. 8dd only the
amount of unfro(en food that will free(e within "2 hours. $his is usually two
to three pounds of food per cubic foot of free(er space. If you have a large
amount of food to free(e at one time, plan to have it fro(en for you by a
meat'pac%ing plant or by another commercial free(er.

+nce the food is fro(en, %eep it solidly fro(en at 345 or below. Bven slight
fluctuations in temperature can cause the food to thaw slightly, resulting in a
mushy product. 7onJt place unfro(en food on top of fro(en food/ it could
cause the fro(en food to thaw. Because animal products are very susceptible
to the growth of microorganisms that can cause foodborne illness, itJs
important to handle them carefully. Kever leave animal products at room
temperature for more than two hours. 8lso, be sure to clean surfaces and
utensils used for preparing the products for free(ing.

234

PAC=A;)0; MA/.)A!S

Before preparing animal products for free(ing, assemble the pac%aging
materials you will use. $he type of pac%aging material depends on the type
of food being fro(en, personal prefer'ences and the types of material readily
available. $he pac%aging material should be moisture'vapor resistant,
durable, and easy to seal and should not become brittle at low
temperatures.

6pecial free(er paper is best for pac%aging meats, poultry or fish. :eavy'
duty aluminum foil or free(er wrap can be used, but they tear more easily.
If enough air can be e)cluded, free(er bags or containers can also be used.

hen pac%aging meat, poultry or fish for free(ing, either the Wdrugstore
wrapX or the Wbutcher wrapX can be used ,see the illustrations on the ne)t
page.. $he drugstore wrap is preferable e)cept for irregular cuts of meat.
$hese are best wrapped using the butcher wrap. 7onJt forget to label and
date all fro(en products.

BUTCHER WRAP

1 2 3

4 5

235

DRUGSTORE WRAP

1 2 3 4

5 6 7

MEATS

&eef" :eal" !am( or Pork

6elect only high &uality, fresh meats to free(e. !ured meats such as ham
and bacon can only be fro(en for a short period of time ,1 to 1 months.
because the salt in them hastens rancidity.

!:I>>IKG 8K7 8GIKG 0 5reshly slaughtered meat carcasses or primal cuts
need to be cooled to below 2345 within "2 hours to prevent souring or
spoiling. $he meat should be chilled at 1"4 to 1@45. Variety meats ,liver,
heart or sweetbreads. are ready to be wrapped and fro(en after they are
cold. 8fter "2 hours, por%, veal and lamb are ready to be cut, wrapped and
fro(en. Beef may be left at the 1"4 to 1@45 temperature for a total of < to =
days to age the meat, ma%ing it more tender and flavorful. *eat purchased
from grocery stores is ready to be fro(en as is, or cut into serving'si(e
portions and fro(en.

!U$$IKG $:B *B8$ 0 7epending on individual preferences for the
number of servings and coo%ing methods, the meat can be cut into roasts,
rolled roasts, stea%s, chops, stew meat, ground meat, etc., before free(ing.

236

#8!I8GIKG 0 #ac%age the meat in free(er paper or wrap, using either
the drugstore or butcher wrap. 5ree(er bags or containers can be used for
ground beef, stew beef or other meats fro(en in small portions.

6tore'bought meats need to be over'wrapped, since their clear
pac%aging is not moisture'vapor resistant. If you purchase film'wrapped
meats from a meat pac%er, chec% to see if the wrap is a new heavy'duty
film. If so, it needs no over'wrapping.

#ac%age the meat in meal'si(e portions, removing as many bones as
possible ,they ta%e up free(er space.. #lace two layers of free(er paper or
wrap between slices or patties of meat so they are easier to separate when
fro(en. $his will help speed thawing.

!arge ;ame
7eer, moose, antelope and other large game can be handled for
free(ing li%e any other meat or carcass. $rim and discard bloodshot meat
before free(ing. #ac%age meat, seal and free(e.

Small ;ame
Eabbit, s&uirrel and other game should be s%inned, dressed and then
chilled. Eefrigerate for "2 to 1@ hours until meat is no longer rigid. !ut into
serving'si(e pieces or leave whole. #ac%age, seal and free(e.

P-#!/.6 A0$ ;AM &).$S

6elect only high &uality, fresh poultry to free(e. $he tender young bird
is best for roasting, frying and broiling. !hoose the more flavorful older birds
for braising or stewing.

#ac%age poultry in free(er paper or wrap using the drugstore or butcher
wrap, or place in free(er bags. 6tore'bought poultry needs to be over'
wrapped before free(ing because its clear wrap is not moisture'vapor
resistant. hen pac%aging pieces, arrange them to form a compact, s&uare,
flat pac%age so they will stac% better in the free(er. 8fter pac%aging, seal
and free(e immediately.

Duail, dove, duc%, pheasant and other game birds should be dressed
and gutted as soon as possible after shooting. !ool and clean properly.
Eemove e)cess fat on wild duc%s and geese since it becomes rancid very
237

&uic%ly. 5ree(e as directed for poultry.

7o not stuff poultry or game birds before free(ing them. 7uring free(ing
or thawing times, bacteria that cause foodborne illness could easily grow in
the stuffing. !ommercially stuffed fro(en poultry is prepared under special
safety conditions that cannot be duplicated at home.

SAF--$

(ish
5ish for free(ing should be as fresh as possible.

#EB#8E8$I+K 0 ash fish, and remove scales by scraping fish gently
from tail to head with the dull edge of a %nife or spoon.
Eemove entrails after cutting entire length of belly from vent to head.
Eemove head by cutting above collar'bone. Brea% bac%bone over edge of
cutting board or table.
Eemove dorsal or large bac% fin by cutting flesh along each side and
pulling fin out. 7o not trim fins with shears or a %nife because bones will be
left at the base of the fin.
ash fish thoroughly in cold running water. 5ish is now dressed or pan
dressed, depending on si(e. >arge fish should be cut into stea%s or fillets for
easier coo%ing. 5or stea%s, cut fish crosswise into
B
EF'inch thic% stea%s. 5or
fillets, cut down bac% of fish from tail to head. $hen cut down to bac%bone
-ust above collarbone. $urn %nife flat and cut flesh along bac%bone to tail,
allowing %nife to run over rib bones. >ift off entire side of fish in one piece,
freeing fillet at tail. $urn fish over and cut fillet from other side.
#EB$EB8$IKG 0 5ish are categori(ed as either fat or lean fish, by the
amount of fat in their flesh. W5at fishX includes varieties such as mullet,
mac%erel, trout, tuna and salmon. W>ean fishX includes flounder, cod,
whiting, red'fish, croa%er, snapper, grouper, sheepshead and most
freshwater fish.
Before free(ing, fish can be pretreated to improve the &uality of the
stored fish. 5at fish should be dipped for "3 seconds in an ascorbic acid
solution made from " tablespoons crystalline ascorbic acid to one &uart of
cold water to control rancidity and flavor change. >ean fish may be dipped
for "3 seconds in a brine of
+
EF cup salt to 1 &uart of cold water to firm the
fish and to decrease drip loss from thawing. ,$hese pretreatments are not
needed if a lemon'gelatin gla(e is used..
#8!I8GIKG 0 5ish may be fro(en using any of the following methods.
If several fish are placed in the same pac%age, place free(er paper or wrap
238

between them for easier separation.

9emon-0elatin 0la6e 0 $o prepare gla(e, mi)
+
EF cup of lemon -uice and
1
B
EF cups of water. 7issolve one pac%et of unflavored gelatin in
+
E? cup of
the lemon -uice'water mi)ture. :eat the remaining 1
+
E? cups of li&uid to
boiling. 6tir the dissolved gelatin mi)ture into the boiling li&uid. !ool to room
temperature. hen cool, dip the cold fish into the lemon'gelatin gla(e and
drain. rap the fish in moisture'vapor resistant pac%aging, label and free(e.

:ce 0la6e 0 #lace unwrapped fish in the free(er to free(e. 8s soon as it is
fro(en, dip fish in near'free(ing ice water. #lace fish again in the free(er a
few minutes to harden the gla(e. $a%e fish out, and repeat the gla(ing until
a uniform cover of ice is formed. rap the fish in moisture'vapor resistant
paper or place in free(er bags, label and free(e.

Water 0 #lace fish in a shallow metal, foil or plastic pan/ cover with water
and free(e. $o prevent evaporation of the ice, wrap the container in free(er
paper after it is fro(en, label and free(e. 5ree(ing fish in a bloc% of ice will
produce a poorer &uality product than using the gla(e methods.

5I6: E+B 0 $horoughly wash and pac%age in free(er containers or bags and
bo)es, leaving
+
EF'inch headspace. 6eal and free(e.

Clams
!lams can be fro(en either in the shell or shuc%ed. $o free(e the clams
in the shell, simply place the live clams in moisture'vapor resistant bags.
#ress out e)cess air and free(e.
$o free(e the clam meat, shuc% the clams, then clean and wash the
meat thoroughly. 7rain and pac% in free(er containers, leaving
+
E?'inch
headspace. 6eal, label and free(e.

Cra$
6elect only live crab to prepare for free(ing. !rab free(es better if not
Wpic%edX before free(ing. 6imply remove the bac%, legs, entrails and gills
either before or after boiling the crab for < minutes. ,Be sure to cool the
crab &uic%ly after it is coo%ed.. $he claws and body or core of the crab that
still contains the meat should then be wrapped or ice'gla(ed and wrapped in
free(er wrap or paper. 6eal, label and free(e.

Lo$ster
5or best &uality, lobster should be fro(en uncoo%ed. 5ree(e the lobster
whole, or clean it and free(e -ust shell portions that contain the edible
239

meat. ,6ome lobsters have large front claws that contain edible meat,
while others have edible meat mainly in the tail section..
5ree(e lobster in the shell to help %eep the meat from drying out.
6imply wrap the whole lobster or lobster portions in moisture'vapor resistant
wrapping and free(e. >obster can be coo%ed and then fro(en, but the &uality
will not be as good.

,ysters
+ysters that are still in the shells should only be fro(en live. 8 live
oyster will %eep its shell tightly closed or will close it when tapped. If you
have plenty of free(er space and want to free(e the oysters in the shells,
simply wash the shells thoroughly and place in moisture'vapor resistant
bags.
$o save free(er space, wash the oyster shells, discarding any oysters
that have died. 6huc% oysters into a strainer ,save the li&uor. and remove
any pieces of shell or sand. If necessary, the oysters can be rinsed to
remove any sand. #lace oysters and li&uor in a plastic container or free(er
bag, leaving
+
E?'inch headspace, seal and free(e. 6huc%ed oys'ters can also
be fro(en by this method.
5ree(ing does change the te)ture and flavor of oysters. $hese oysters may
be best used in casseroles or stews.

Scallops
6callops for free(ing should be live until shuc%ed. 8 live scallop will %eep
its shell tightly closed or will close it when tapped.
$o free(e, place shuc%ed scallops in a free(er container, leaving
+
E?'inch
headspace, seal and free(e.

Shrimp
6elect high &uality, fresh shrimp for free(ing. 6hrimp can be fro(en
coo%ed or raw, in or out of the shell. 5or ma)imum storage life and &uality,
free(e shrimp raw, with heads removed but shells still on. Be sure to wash
and drain the shrimp if fro(en raw.
Duic%ly chill shrimp coo%ed before free(ing. #ac%age in free(er
containers or bags, leaving
+
EF'inch headspace, seal and free(e.

;;S

Bggs can be stored for at least 1 month, covered in the refrigerator.
5ree(ing is often unnecessary, but it can be done. #EB#8E8$I+K 0 6elect
fresh eggs and brea% each separately into a clean saucer. B)amine each for
24

freshness and remove any pieces of shell before mi)ing with other eggs.
:+>B BGG6 0 $horoughly mi) yol%s and whites. 7o not whip in air.
$o prevent graininess of the yol%s, add 1
+
E? tablespoons sugar, 1
+
E?
tablespoons corn syrup +E
+
E? teaspoon salt per cup whole eggs, depending
on intended use. 6train through a sieve or colander to improve uniformity.
#ac%age, allowing
+
E?'inch headspace. 6eal and free(e.
8nother method of free(ing a whole'egg mi)ture is to use ice trays.
*easure 1 tablespoons of egg mi)ture into each compartment of an ice tray.
5ree(e until solid. Eemove fro(en cubes, and pac%age in moisture'vapor
resistant containers. 6eal and free(e. $hree tablespoons of the egg mi)ture
,one cube. e&ual one whole egg.
BGG Y+>I6 0 6eparate eggs. 6tir yol%s gently. $o prevent graininess,
add 1
+
E? tablespoons sugar, 1
+
E? table'spoons corn syrup +E
+
E? teaspoon
salt per cup of egg yol%s, depending on intended use. 6train through a sieve.
#ac%age, allowing
+
E?'inch headspace. 6eal and free(e. +ne tablespoon of
the yol% mi)ture e&uals one egg yol%.
BGG :I$B6 0 Gently mi) whites/ do not whip. 6train through a
sieve. Ko sugar or salt is needed. #ac%age, leaving
+
E?'inch headspace.
6eal and free(e. $wo tablespoons of the egg'white mi)ture e&ual one egg
white.

$A).6 F--$S

*utter
5ree(e only high &uality butter made from pasteuri(ed cream. *old into
s&uares, patties or other desired shapes, and wrap tightly in aluminum foil,
transparent film or free(er paper, or seal in moisture'vapor resistant
containers.

Cheese
!heese %eeps well in the refrigerator. If necessary, hard or semi'hard
cheese can be fro(en if cut in
+
E?' to 1'pound si(es and pac%aged in
moisture'vapor resistant material. $his cheese may become crumbly and
mealy when fro(en, but will retain its flavor. !ream cheese and cottage
cheese do not free(e well. :owever, if combined with heavy cream, cream
cheese can be fro(en for later use in dips or as icing on fro(en sandwich
loaves.

Cream
241

5ree(e only heavy cream containing 23L or more butterfat. :eat to
1=3 to 1A345 for 1< minutes. 5or storage longer than " months, add
+
EB
cup sugar per &uart of cream. !ool &uic%ly. #lace in moisture'vapor
resistant containers, leaving
+
E?'inch headspace.

%hipped Cream
!ream whipped after free(ing and thawing does not become as stiff as
never'fro(en cream. Individual whipped cream garnishes can be
satisfactorily fro(en by whipping cream before free(ing. #lace dollops of
whipped cream on ba%ing sheet and free(e. +nce solidly fro(en, remove
dollops and store in the free(er in free(er containers.

-ce Cream
6tore'bought ice cream should be stored no longer than 1 month in its
original container because its container is not moisture'vapor resistant. If
stored longer than 1 month, it loses volume and the surface becomes wa)y
and stic%y. $he flavor may also change. If ice cream must be stored longer,
over'wrap the container with free(er paper or plastic wrap. :omemade ice
cream is difficult to store for any length of time because it becomes grainy.
,!ommercial producers of ice cream add e)tra mil% solids andFor gelatin to
their products to prevent this..

'ilk and *uttermilk
Use pasteuri(ed homogeni(ed mil%. #lace in moisture'vapor resistant
containers for free(ing. If pac%aged in wide'mouth containers, leave
+
E?'
inch headspace for pints, 1 inch for &uarts. If pac%aged in narrow'mouth
containers, leave 1
+
E? inches headspace for either pints or &uarts. 5ree(ing
may change the te)ture of the mil% and cause some sep'aration. 6tir well
before using.

Sour Cream
6our cream should not be fro(en. 5ree(ing causes the sour cream
to separate, and it will not blend bac% together acceptably.

.ogurt
#ac%age in free(er containers. 6eal and free(e. $he fruit and sugar in
flavored yogurt help to preserve and stabili(e the yogurt. hen thawed, it
may taste more acidic. :ome'fro(en yogurt will have a different te)ture
than dessert'type commercially fro(en yogurt.

242

/8A9)0; )0S/.#C/)-0S

'eat# (ish and )oultry
*eat, fish and poultry can be coo%ed from the fro(en or thawed stage.
5ro(en meats, fish and poultry are best when thawed in the refrigerator at
2345 or lower in their original wrappings. 5or faster thawing, place meat or
fish in waterproof wrapping in cool ,=345. running water. Eunning water
should be %ept moving over the surface the whole time of thawing.
5ro(en meat, fish or poultry can also be thawed in a microwave oven.
8fter microwave thawing, coo% thawed meat, poultry or fish to completion
immediately.
7o not thaw fro(en meat, seafood or poultry at room temperature unless
the cool running water method is used. If meat, fish or poultry is coo%ed
without thawing, additional coo%ing time must be allowed, depending on
the si(e and shape of the product. >arge fro(en roasts could ta%e up to 1
+
E?
times as long.
hen fro(en meat, fish or poultry is to be breaded and fried, at least
partially thaw first for easier handling. 8ll poultry that is to be stuffed should
be thawed completely for safety. Use a food thermometer to chec% final
minimum safe coo%ing temperatures of all meat, fish and poultry.

*utter# +ggs# 'ilk and Cheese
#lace the fro(en product in the refrigerator to thaw. 8fter thawing, it can be used as
fresh.

Cream
$haw the same as butter, but before using the thawed cream, it should be mi)ed or
blended slightly.

S/-.A; /)MS

Eecommended storage times for home'fro(en products held at 345 are
given below. 5or best &uality, use the shorter storage times when a range is
given. 8fter these storage periods, the food should still be safe, but lower in
&uality.

243

PRODUCT STORAGE PERIOD
Margarine 9 months
Cheese
dry-curd cottage cheese, ricotta 2 weeks
natural, process 3 months
Cream (all kinds) 2 months
whipped 1 month
Egg whites or yolks 1 year
Fish or shellfish
fatty fish 3 months
lean fish 6 months
shellfish 3 months
Ice cream or sherbet 1 month
Meat
bacon 1 month
frankfurters 2 months
ground or stew meat 3 months
ham 2 months
roasts
beef or lamb 1 year
pork or veal 8 months
steak or chops
beef 1 year
lamb or veal 9 months
pork 4 months
variety meats 4 months
Milk, fresh fluid 1 to 3 months
Poultry
cooked, with gravy 6 months
cooked, no gravy 1 month
uncooked (whole) chicken or turkey 1 year
duck or goose 6 months
uncooked (parts)
chicken 9 months
turkey 6 months
Yogurt (regular)
plain 1 month
flavored 5 months

244

+pples
Preparation O Syrup Pack is preferred for apples to be used for uncoo%ed
desserts or fruit coc%tail. 8 sugar or dry pac% is good for pie ma%ing.
6elect full'flavored apples that are crisp and firm, not mealy in te)ture.
ash, peel and core. 6lice medium apples into twelfths, large ones into
si)teenths.
Syrup Pack O Use cold 23 percent syrup. $o prevent browning, add 1F"
teaspoon ,1<33 mg. ascorbic acid to each &uart of syrup.
6lice apples directly into syrup in container starting with 1F" cup syrup to a
pint container. #ress fruit down in containers and add enough syrup to
cover. >eave headspace. #lace a small piece of crumpled water'resistant
paper on top to hold fruit down. 6eal and free(e.
Sugar Pack O $o prevent dar%ening, dissolve 1F" teaspoon ,1<33 mg.
ascorbic acid in 1 tablespoons water. 6prin%le over the fruit. +r, apple slices
can be steam blanched for 11F" to " minutes.
*i) 1F" cup sugar with 1 &uart ,1 1F2 pounds. of fruit. #ac% apples into
containers and press fruit down, leaving headspace. 6eal and free(e.
$ry Pack O 5ollow the directions for Sugar Pack, omitting the sugar.
$reated apple slices can also be fro(en first on a tray and then pac%ed into
containers as soon as they are fro(en. 5or more information, see other
unsweetened pac%s.

245

+priots
Preparation O 6elect firm, ripe, uniformly yellow apricots. 6ort, wash, halve
and pit. #eel and slice if desired. If apricots are not peeled, heat them in
boiling water 1F" minute to %eep s%ins from toughening during free(ing. !ool
in cold water and drain.
Syrup Pack O Use cold 23 percent syrup. 5or a better &uality fro(en
product, add 1F2 teaspoon ,""<3 mg. ascorbic acid to each &uart of syrup.
#ac% apricots directly into containers. !over with syrup, leaving headspace.
#lace a small piece of crumpled water'resistant paper on top to hold fruit
down. 6eal and free(e.
Sugar Pack O Before combining apricots with sugar, give the fruit the
following treatment to prevent dar%ening:
7issolve 1F2 teaspoon ,=<3 mg. ascorbic acid in 1 tablespoons cold water
and sprin%le over 1 &uart ,=FA pound. of fruit. *i) 1F" cup sugar with each
&uart of fruit. 6tir until sugar is dissolved. #ac% apricots into containers and
press down until fruit is covered with -uice, leaving headspace. #lace a small
piece of crumpled water'resistant paper on top to hold fruit down. 6eal and
free(e.

+rtiho4e
;lo(e Artichoke 8earts
Preparation O 6elect those with uniformly green color, compact globes and
tightly adhering leaves. Eemove all leaves and cho%e or fu((y portion. $he
portion that is left at the base is the heart. !ut away the stem -ust below the
heart and trim any woody portions. ash hearts in cold water and drain.
ater blanch = minutes. !oo%, drain and pac%, leaving no headspace. 6eal
and free(e.
Jerusalem Artichokes
5ollow directions for free(ing Irish potatoes.
246

+sparagus
Preparation O 6elect young tender spears. ash thoroughly and sort into
si(es. $rim stal%s by removing scales with a sharp %nife. !ut into even
lengths to fit containers.
ater blanch small spears " minutes, medium spears 1 minutes and large
spears 2 minutes.
!ool promptly, drain and pac%age, leaving no headspace. 6eal and free(e.

+voados
Preparation O 6elect avocados that yield to gentle pressure with rinds free
from dar% blemishes. #eel fruit, cut in half and remove pit.
8vocados are best fro(en as purRe O unsweetened for salads and
sandwiches, sweetened for other uses. 8vocados are not satisfactorily fro(en
whole or sliced. 5or a better &uality product, add 1F2 teaspoon ,=<3 mg.
ascorbic acid to each &uart of purRe or add 1 tablespoon lemon -uice for
each " avocados.
#ac% into container, leaving headspace. 6eal and free(e.

)aon
!ured meats have a short shelf life, even in the free(er, because of the high
fat content and the development of rancid flavors. Eancidity develops even
in the free(er and the presence of the curing salts hastens its development.
$he 5ood *ar%eting Institute recommends that opened bacon not be fro(en.
$heir recommendation is that unopened bacon only be fro(en up to one
month.
$o free(e unopened bacon, overwrap the store pac%age with heavy duty foil
or other free(er wrapping, being sure to push all the air out of the pac%age
and tightly close the wrapping around the inside pac%age.
247

If you cannot use a full pac%age and want to try free(ing opened bacon for a
very short time period, remove the portion you want to free(e from the
pac%age as soon as you open it, not after it has been in an open pac%age for
a while. Be sure to wrap the portion for free(ing in heavy duty free(er plastic
wrap or bags, ma%ing the pac%age air'tight. 5ree(e &uic%ly to a temperature
of 3 degrees 5. or lower.
8gain, the 5ood *ar%eting Institute recommends a 1 month storage limit for
unopened bacon. +ur ma)imum recommendation would be 1 to 1 months
for bacon and cured meats. $he longer you store it, the more the &uality and
flavor will deteriorate.

)ananas )ananas )ananas )ananas
Preparation O 6elect firm ripe bananas. #eel/ mash thoroughly. 8dd 1F"
teaspoon ,1<33 mg. ascorbic acid per cup of mashed banana. #ac%age in
moisture'vapor resistant container. 6eal and free(e.

)eans, Green. Snap. or *a3
Preparation O 6elect young tender pods when the seed is first formed.
ash in cold water, snip and cut into " to 2'inch lengths.
ater blanch 1 minutes. !ool promptly, drain and pac%age, leaving 1F"'inch
headspace. 6eal and free(e.
)eans, %ima. )utter. or Pinto
Preparation O :arvest while the seed is in the green stage. ash, shell and
sort according to si(e.
ater blanch small beans " minutes, medium beans 1 minutes and large
beans 2 minutes. !ool promptly, drain and pac%age, leaving 1F"'inch

248

)eets
Preparation O 6elect deep, uniformly'red, tender, young beets. ash and
sort according to si(e. $rim tops, leaving 1F" inch of stems and tap root, to
prevent bleeding of color during coo%ing.
!oo% in boiling water until tender'for small beets "< to 13 minutes/ for
medium beets 2< to <3 minutes.
!ool promptly in cold water. #eel, remove stem and tap root, and cut into
slices or cubes. #ac%age, leaving G'inch headspace. 6eal and free(e.

)la4(erries or 'ew(erries
Preparation O 6elect fully ripe, firm berries. ash carefully in cold water,
discarding soft, under'ripe or defective fruit.
Syrup Pack O #ac% berries into containers and cover with cold 23 to <3
percent syrup, depending on sweetness of fruit. >eave headspace. 6eal and
free(e.
Sugar Pack O Gently mi) 1F2 cup sugar with 1 &uart , 11F1 pounds.
berries. 5ill containers, leaving headspace. 6eal and free(e.
$ry Pack O #ac% berries into containers, leaving headspace. Berries can also
be fro(en first on a tray and then pac%ed into containers as soon as they are
fro(en. 6eal and free(e.

)lue(erries or Hu4le(erries
Preparation O 6elect full'flavored, ripe berries. Eemove leaves, stems and
immature or defective berries.
$ry Pack O 7o not wash blueberries. ashing results in a tougher s%inned
product. #ac% berries into containers, leaving headspace. Berries can also be
249

fro(en first on a tray and then pac%ed into containers as soon as they are
fro(en. 6eal and free(e. ash before using.
Crushed or PurGed O ash the blueberries. !rush, press berries through a
fine sieve, or purRe in a blender or food processor. *i) 1 to 1 1FA cups of
sugar with each &uart ," pounds. of crushed berries or purRe. 6tir until
sugar is dissolved. #ac% into containers, leaving headspace. 6eal and free(e.

)rooli
Preparation O 6elect firm, young, tender stal%s with compact heads.
Eemove leaves and woody portions. 6eparate heads into convenient'si(e
sections and immerse in brine ,2 teaspoons salt to 1 gallon water. for 13
minutes to remove insects. 6plit lengthwise so flowerets are no more than 1
1F" inches across.
ater blanch 1 minutes in boiling water or steam blanch < minutes.

)russels Sprouts
Preparation O 6elect green, firm and compact heads. B)amine heads
carefully to ma%e sure they are free from insects. $rim, removing coarse
outer leaves. ash thoroughly. 6ort into small, medium and large si(es.
ater blanch small heads 1 minutes, medium heads 2 minutes and large
heads < minutes. !ool promptly, drain and pac%age, leaving no headspace.
6eal and free(e.

)utter
5ree(e only high &uality butter made from pasteuri(ed cream. *old into
s&uares, patties or other desired shapes, and wrap tightly in aluminum foil,
25

transparent film or free(er paper, or seal in moisture'vapor resistant
containers.
Eecommended free(er shelf life: @ to ; months

Ca((age or Chinese Ca((age
Preparation O 5ro(en cabbage or !hinese cabbage are suitable for use only
as a coo%ed vegetable.
6elect freshly pic%ed, solid heads. $rim coarse outer leaves from head. !ut
into medium to coarse shreds or thin wedges, or separate head into leaves.
ater blanch 1G minutes.
!ool promptly, drain and pac%age, leaving G'inch headspace. 6eal and
free(e.

Carrots
Preparation O 6elect young, tender, coreless, medium length carrots.
Eemove tops, wash and peel. >eave small carrots whole. !ut others into thin
slices, 1F2'inch cubes or lengthwise strips.
ater blanch small whole carrots < minutes, diced or sliced " minutes and
lengthwise strips " minutes.
!ool promptly, drain and pac%age, leaving 1F"'inch headspace. 6eal and
free(e.

251

Cauliflower
Preparation O !hoose compact white heads. $rim off leaves and cut head
into pieces about 1 inch across. If necessary to remove insects, soa% for 13
minutes in solution of salt and water ,2 teaspoons salt per gallon water..
7rain.
ater blanch for 1 minutes in water containing 2 teaspoons salt per gallon
water.

Celer#
!elery loses its crispness when fro(en. $he fro(en product is suitable only for
coo%ed dishes.
Preparation O 6elect crisp, tender stal%s, free from coarse strings. ash
thoroughly, trim and cut stal%s into l'inch lengths.
ater blanch for 1 minutes. !ool promptly, drain and pac%age leaving no

Cheese
!heese %eeps best in the refrigerator. If necessary, hard or semi'hard
cheese can be fro(en if cut in 1'1F"' to 1'pound si(es and pac%aged in
moisture'vapor resistant material. $his cheese may become crumbly and
mealy when fro(en, but will retain its flavor.
!ream cheese, cottage cheese and ricotta cheese do not free(e well.
:owever, if combined with heavy cream, cream cheese can be fro(en for
later use in dips or as icing on fro(en sandwich loaves.
252

Eecommended free(er shelf life:
:ard cheese ,such as cheddar and 6wiss., @ months
6oft cheese ,such as Brie., @ months

Cherries, Sour
Preparation O 6elect bright red, tree ripened cherries. ash, stem and pit.
Syrup Pack O #ac% cherries into containers and cover with cold <3 per cent
syrup. >eave headspace. 6eal and free(e.
Sugar Pack O $o 1 &uart ,l1F1 pounds. cherries add 1F2 cup sugar. *i)
until sugar is dissolved. #ac% into containers, leaving headspace. 6eal and
free(e.
5or more information, see other unsweetened pac%s.

Cherries, Sweet
Preparation O 6elect bright, fully ripened cherries of dar% colored varieties.
ash, stem and pit.
Syrup Pack O Use cold, 23 percent syrup. 5or a better &uality product add
1F" teaspoon ,1<33 mg. ascorbic acid to each &uart syrup. #ac% fruit and
cover with syrup, leaving headspace. 6eal and free(e.

253

Citrus Fruits
Preparation O 6elect firm, tree'ripened fruit heavy for its si(e and free from
soft spots. ash and peel. 7ivide fruit into sections, removing all
membranes and seeds. 6lice oranges if desired. 5or grapefruit with many
seeds, cut fruit in half and remove seeds/ cut or scoop out sections.
Syrup Pack O #ac% fruit into containers. !over with cold 23 percent syrup
made with e)cess fruit -uice or water. >eave headspace. 6eal and free(e.
Juice O 6elect fruit as directed for sections. 6&uee(e -uice from fruit, using
s&uee(er that does not press oil from rind.
6weeten with " tablespoons sugar for each &uart of -uice or pac% without
sugar. #our -uice into containers immediately. $o avoid development of off'
flavors, pac% -uice in glass -ars. >eave headspace. 6eal and free(e.

Clams
!lams can be fro(en either in the shell or shuc%ed. $o free(e the clams in
the shell, simply place the live clams in moisture'vapor resistant bags. #ress
out e)cess air and free(e.
$o free(e the clam meat, shuc% the clams, then clean and wash the meat
thoroughly. 7rain and pac% in free(er containers, leaving G'inch headspace.
6eal, label and free(e.

Cra(
6elect only live crab to prepare for free(ing. !rab free(es better if not
Wpic%edX before free(ing. 6imply remove the bac%, legs, entrails and gills
254

either before or after boiling the crab for < minutes. ,Be sure to cool the
crab &uic%ly after it is coo%ed.. $he claws and body or core of the crab that
still contains the meat should then be wrapped or icegla(ed and wrapped in
free(er wrap or paper. 6eal, label and free(e.

Fresh Coonut
Preparation O 6hred coconut meat or put it through a food chopper. #ac%
into containers and if desired, cover with coconut li&uid. >eave headspace.
6eal and free(e.

Corn
Preparation O 6elect only tender, freshly'gathered corn in the mil% stage.
:us% and trim the ears, remove sil%s and wash.
Corn-on-the-co( O ater blanch small ears ,1H inches or less in diameter.
= minutes, medium ears ,1H to 1G inches in diameter. ; minutes and large
ears ,over 1G inches in diameter. 11 minutes. !ool promptly and
completely to prevent a ?cobby? taste. 7rain and pac%age. 6eal and free(e.
9hole =ernel Corn O ater blanch 2 minutes. !ool promptly, drain and cut
from cob. !ut %ernels from cob about "F1 the depth of the %ernels. #ac%age,
leaving G'inch headspace. 6eal and free(e.
Cream Style Corn O ater blanch 2 minutes. !ool promptly and drain. !ut
%ernel tips and scrape the cobs with the bac% of a %nife to remove the -uice
and the heart of the %ernel. #ac%age, leaving G'inch headspace. 6eal and
free(e.
8nother way to prepare cream style corn for free(ing is to cut and scrape
the corn from the cob without blanching. #lace the cut corn in a double
boiler, and heat with constant stirring for about 13 minutes or until it
thic%ens/ allow to cool by placing the pan in ice water. #ac%age in moisture'
vapor resistant containers, leaving G'inch headspace. 6eal and free(e.

255

Cran(erries
Preparation O !hoose firm, deep'red berries with glossy s%ins. 6tem and
sort. ash and drain.
$ry Pack O #ac% cranberries into containers, leaving headspace. !ranberries
can also be fro(en first on a tray and then pac%ed into containers as soon as
they are fro(en. 6eal containers and free(e.
Syrup Pack O #ac% into containers. !over with cold <3 percent syrup,
leaving headspace. 6eal and free(e.

Currants
Preparation O 6elect plump, fully ripe bright'red currants. ash in cold
water and remove stems.
$ry Pack O #ac% currants into containers, leaving headspace. !urrants can
also be fro(en first on a tray and then pac%ed into containers as soon as
they are fro(en. 6eal containers and free(e.
Syrup Pack O #ac% currants into containers and cover with cold <3 percent
syrup, leaving headspace. 6eal and free(e. Sugar Pack O $o each &uart
,11F1 pounds. of fruit add 1F2 cup sugar. 6tir until most of the sugar is
dissolved. #ac% currants into containers, leaving headspace. 6eal and free(e.

'ates
Preparation O 6elect dates with good flavor and tender te)ture. ash and
split to remove pits. >eave whole or press through a sieve for purRe. $ry
Pack O #ac% into containers, leaving headspace. 6eal and free(e.

256

Eggplant
Preparation O :arvest before seeds become mature and when color is
uniformly dar%. ash, peel and slice 1F1'inch thic%. #repare &uic%ly, enough
eggplant for one blanching at a time.
ater blanch 2 minutes in 1 gallon of boiling water containing 1F" cup lemon
-uice. !ool, drain and pac%age, leaving 1F"'inch headspace. 6eal and free(e.
For Frying O #ac% the drained slices with free(er wrap between slices. 6eal
and free(e.

Eggs
Bggs can be stored for at least 1 month, covered in the refrigerator. 5ree(ing
is often unnecessary, but it can be done.
Preparation O 6elect fresh eggs and brea% each separately into a clean
saucer. B)amine each for freshness and remove any pieces of shell before
mi)ing with other eggs.
98-! ;;S 0 $horoughly mi) yol%s and whites. 7o not whip in air. $o
prevent graininess of the yol%s, add 1'G tablespoons sugar, 1'G
tablespoons corn syrup +E G teaspoon salt per cup whole eggs, depending
on intended use. 6train through a sieve or colander to improve uniformity.
#ac%age, allowing G'inch headspace. 6eal and free(e.
8nother method of free(ing a whole'egg mi)ture is to use ice trays. *easure
1 tablespoons of egg mi)ture into each compartment of an ice tray. 5ree(e
until solid. Eemove fro(en cubes, and pac%age in moisture'vapor resistant
containers. 6eal and free(e. $hree tablespoons of the egg mi)ture ,one
cube. e&ual one whole egg.
;; 6-!=S 0 6eparate eggs. 6tir yol%s gently. $o prevent graininess, add
1'G tablespoons sugar, 1'G tablespoons corn syrup +E G teaspoon salt per
cup of egg yol%s, depending on intended use. 6train through a sieve.
#ac%age, allowing G'inch headspace. 6eal and free(e. +ne tablespoon of the
yol% mi)ture e&uals one egg yol%.
257

;; 98)/S 0 Gently mi) whites/ do not whip. 6train through a sieve. Ko
sugar or salt is needed. #ac%age, leaving G'inch headspace. 6eal and
free(e. $wo tablespoons of the egg'white mi)ture e&ual one egg white.
Figs
Preparation O 6elect fully ripe fruit, wash and peel if desired.
Syrup Pack O Use 23 percent syrup. 5or a better product, add 1F2 teaspoon
,""<3 mg. ascorbic acid or 1F" cup lemon -uice to each &uart of syrup. #ac%
figs into containers and cover with cold syrup, leaving headspace. 6eal and
free(e.
$ry Pack O $o prevent dar%ening of light colored figs, dissolve 1F2 teaspoon
,""<3 mg. of ascorbic acid in 1 tablespoons cold water and sprin%le over 1
&uart of fruit. #ac% figs into containers, leaving headspace. 5igs can also be
fro(en first on a tray and then pac%ed into containers as soon as they are
fro(en. 6eal containers and free(e.

Fish
5ish for free(ing should be as fresh as possible.
#reparation 0 ash fish, and remove scales by scraping fish gently from tail
to head with the dull edge of a %nife or spoon.
Eemove entrails after cutting entire length of belly from vent to head.
Eemove head by cutting above collarbone. Brea% bac%bone over edge of
cutting board or table.
Eemove dorsal or large bac% fin by cutting flesh along each side and pulling
fin out. 7o not trim fins with shears or a %nife because bones will be left at
the base of the fin.
ash fish thoroughly in cold running water. 5ish is now dressed or pan
dressed, depending on si(e. >arge fish should be cut into stea%s or fillets for
easier coo%ing. 5or stea%s, cut fish crosswise into P'inch thic% stea%s. 5or
fillets, cut down bac% of fish from tail to head. $hen cut down to bac%bone
-ust above collarbone. $urn %nife flat and cut flesh along bac%bone to tail,
258

allowing %nife to run over rib bones. >ift off entire side of fish in one piece,
freeing fillet at tail. $urn fish over and cut fillet from other side.
#retreating 0 5ish are categori(ed as either fat or lean fish, by the amount
of fat in their flesh. W5at fishX includes varieties such as mullet, mac%erel,
trout, tuna and salmon. W>ean fishX includes flounder, cod, whiting, redfish,
croa%er, snapper, grouper, sheepshead and most freshwater fish.
Before free(ing, fish can be pretreated to improve the &uality of the stored
fish. 5at fish should be dipped for "3 seconds in an ascorbic acid solution
made from " tablespoons crystalline ascorbic acid to one &uart of cold water
to control rancidity and flavor change. >ean fish may be dipped for "3
seconds in a brine of H cup salt to 1 &uart of cold water to firm the fish and
to decrease drip loss from thawing. ,$hese pretreatments are not needed if
a lemongelatin gla(e is used..
#ac%aging 0 5ish may be fro(en using any of the following methods. If
several fish are placed in the same pac%age, place free(er paper or wrap
between them for easier separation.
9emon-0elatin 0la6e 0 $o prepare gla(e, mi) H cup of lemon -uice
and 1P cups of water. 7issolve one pac%et of unflavored gelatin in G
cup of the lemon -uice'water mi)ture. :eat the remaining 1G cups of
li&uid to boiling. 6tir the dissolved gelatin mi)ture into the boiling
li&uid. !ool to room temperature. hen cool, dip the cold fish into the
lemon'gelatin gla(e and drain. rap the fish in moisture'vapor
resistant pac%aging, label and free(e.
:ce 0la6e 0 #lace unwrapped fish in the free(er to free(e. 8s soon as
it is fro(en, dip fish in near'free(ing ice water. #lace fish again in the
free(er a few minutes to harden the gla(e. $a%e fish out, and repeat
the gla(ing until a uniform cover of ice is formed. rap the fish in
moisture'vapor resistant paper or place in free(er bags, label and
free(e.
Water 0 #lace fish in a shallow metal, foil or plastic pan/ cover with
water and free(e. $o prevent evaporation of the ice, wrap the
container in free(er paper after it is fro(en, label and free(e. 5ree(ing
fish in a bloc% of ice will produce a poorer &uality product than using
the gla(e methods.
5I6: E+B 0 $horoughly wash and pac%age in free(er containers or
bags and bo)es, leaving H'inch headspace. 6eal and free(e.

259

Goose(erries
Preparation O !hoose fully ripe berries if free(ing for pie/ berries a little
underripe for -elly ma%ing. 6ort, remove stems and blossom ends, and
wash. $he dry pac% is best for use in pies or preserves.
$ry Pack O #ac% berries into containers, leaving headspace. Berries can also
be fro(en first on a tray and then pac%ed into containers as soon as they are
fro(en. 6eal containers and free(e.
Syrup Pack O #ac% into containers. !over with <3 percent syrup ,see page
"12.. >eave headspace. 6eal and free(e.

Grapes
Preparation O !hoose fully ripe, firm, sweet grapes. 6ort, stem and wash.
>eave seedless grapes whole/ cut table grapes with seeds in half and remove
seeds.
Syrup Pack O #ac% into containers and cover with cold 23 percent syrup.
>eave headspace. 6eal and free(e.
PurGe O ash, stem and crush the grapes. :eat to boiling. 7rain off free
-uice and free(e it separately. Eemove seeds and hulls with a colander.
$o 1 &uart ," pounds. purRe add 1F" cup sugar. #ac% into containers,
Juice O 5or beverages, select as for whole grapes. 5or -elly ma%ing, select
as recommended in specific -elly recipe.
!rush grapes. 8dd 1 cup water per gallon crushed grapes. 6immer for 13
minutes. 6train -uice through a -elly bag. $o remove tartrate crystals, let
stand overnight in refrigerator or other cool place. #our off clear -uice for
free(ing. 7iscard sediment.
26

#our -uice into containers, leaving headspace. 6eal and free(e. If tartrate
crystals form in fro(en -uice, they may be removed by straining the -uice
after it thaws.

Grapes, Musadine
Preparation O 6elect fully ripe firm sweet grapes. 6ort, stem and wash.
9hole ;rapes O #repare same as for regular grapes. 7eseeded Grapes O
6eparate pulp, from hulls, saving both. :eat pulp to boiling to separate
seed. *i) -uice with hulls and boil until the hulls are tender ,1< to "3
minutes.. *i) softened hulls with deseeded pulp. 8dd one part sugar to si)
parts grapes, stirring until sugar is dissolved. !ool and pac%, leaving
;rape Juice O #repare same as for regular grapes.

Greens /inluding Spinah0
Preparation O 6elect young, tender green leaves. ash thoroughly and cut
off woody stems. ater blanch collards 1 minutes and all other greens "
minutes.
!ool, drain and pac%age, leaving 1F"'inch headspace. 6eal and free(e.

Garli!in!2il
.esearch performed (y the 0ational Center for 8ome Food
Preservation confirmed that mi2tures of garlic in oil stored at room
temperature are at risk for the development of (otulism%
261

Garlic'in'oil should be made fresh and stored in the refrigerator at 2345 or
lower for no more than = days. It may be fro(en for long term storage for up
to several months. #ac%age in glass free(er -ars or plastic free(er bo)es,
leaving G'inch headspace. >abel, date and free(e.

Guavas
Preparation O 6elect ripe, tender fruit. ash, peel and cut in half.
Syrup Pack O #ac% in container. !over with cold 13 percent syrup. >eave

Fresh Her(s
Preparation O ash, drain and pat dry with paper towels. rap a few
sprigs or leaves in free(er wrap and place in a free(er bag. 6eal and free(e.
$hese can be chopped and used in coo%ed dishes. $hese usually are not
suitable for garnish, as the fro(en product becomes limp when it thaws.

Ie Cream
6tore'bought ice cream should be stored no longer than 1 month in its
original container because its container is not moisture'vapor resistant. If
stored longer than 1 month, it loses volume and the surface becomes wa)y
and stic%y. $he flavor may also change. If ice cream must be stored longer,
over'wrap the container with free(er paper or plastic wrap.
:omemade ice cream is difficult to store for any length of time because it
becomes grainy. ,!ommercial producers of ice cream add e)tra mil% solids
andFor gelatin to their products to prevent this..
262

9ohlra(i
Preparation O 6elect stems when fully grown but tender. !ut off tops and
roots. ash and peel off the tough bar%. >eave whole or dice in 1F" inch
cubes. ater blanch whole 1 minutes and cubes 1 minute.
free(e.

Free<er %emon Curd
"G cups superfine sugarM
G cup lemon (est ,freshly (ested.
P cup unsalted butter, chilled, cut into appro)imately P? pieces
= large egg yol%s
2 large whole eggs
Special +/uipment Needed: lemon (ester, stainless steel balloon whis%,
1G &uart double boilerMM ,the top double boiler pan should be at least 1G'
&uart volume., strainer, %itchen thermometer measuring at least up to
1A345, glass or stainless steel medium mi)ing bowl, silicone spatula or
plastic or wooden spoon, and 1 &uart capacity free(er container,s..

Procedure1

1. ash free(er container,s. with warm, soapy water. Einse well and dry.
Ieep covered or upside down on clean surface to prevent
contamination while you ma%e your lemon curd.

". !ombine the sugar and lemon (est in a small bowl, stir to mi), and set
aside about 13 minutes. #re'measure the lemon -uice and prepare the
chilled butter pieces.

1. :eat water in the bottom pan of the double boiler until it boils gently.
$he water should not boil vigorously or touch the bottom of the top
double boiler pan or bowl in which the curd is to be coo%ed. 6team
263

produced will be sufficient for the coo%ing process to occur.

2. In the top of the double boiler, on the counter top or table, beat egg
yol%s and whole eggs thoroughly but lightly with the whis%. 6lowly
whis% in the sugar and (est, blending until well mi)ed so that the
mi)ture is not lumpy. Blend in the lemon -uice and then add the butter
pieces to the mi)ture.

<. #lace the top of the double boiler over boiling water in the bottom pan.
6tir gently but continuously with a silicone spatula, or plastic or
wooden spoon, to prevent the mi)ture from stic%ing to the bottom of
the pan. !ontinue coo%ing until the mi)ture reaches a temperature of
1=345. Use a thermometer to monitor the temperature.

@. Eemove the double boiler pan from the stove and place on a protected
surface, such as a dish cloth or towel on the counter top. !ontinue to
stir gently until the curd thic%ens ,about < minutes.. 6train curd
through a mesh strainer, into a glass or stainless steel bowl/ discard
collected (est. 8llow the curd to cool to room temperature. $o prevent
a 9surface s%in9 from forming while it cools, place a clean piece of
plastic food wrap down onto the surface of the curd or cover the bowl.
5ill cooled curd into free(er container,s., leaving G'inch headspace,
Shelf !ife1 #repared lemon curd can be fro(en for up to 1 year without
&uality changes when thawed. $o thaw, place container in a refrigerator at
2345 or lower for "2 hours before intended use. 8fter thawing, consume
within 2 wee%s.
Preparation 0otes1
M If superfine sugar is not available, run granulated sugar through a grinder
or food processor for 1 minute, let settle, and use in place of superfine
sugar.

MM If a double boiler is not available, a substitute can be made with a large
bowl or saucepan that can fit partway down into a saucepan of a smaller
diameter. If the bottom pan has a larger diameter, the top bowl or pan
should have a handle,s. that can rest on the rim of the lower pan.

264

:ariation1

5or 9ime Curd, use the same recipe but substitute 1 cup bottled lime -uice
and H cup fresh lime (est for the lemon -uice and (est.

%o(ster
5or best &uality, lobster should be fro(en uncoo%ed. 5ree(e the lobster
whole, or clean it and free(e -ust shell portions that contain the edible meat.
,6ome lobsters have large front claws that contain edible meat, while others
have edible meat mainly in the tail section..
5ree(e lobster in the shell to help %eep the meat from drying out. 6imply
wrap the whole lobster or lobster portions in moisture'vapor resistant
wrapping and free(e. >obster can be coo%ed and then fro(en, but the &uality
will not be as good.

%oquats
Preparation O 6elect firm, ripe lo&uats. ash, remove stem, blossom end
and seeds.
Syrup Pack O #ac% into containers and cover with a 13 percent syrup.

Ma#haw $uie
Making Mayha' Juice
265

cups water.
ItJs easy to free(e the -uice for ma%ing fresh -elly year round. #ut 2 cups of
-uice ,for one batch of -elly. in an airtight container''glass -ar, rigid plastic
container or heavy plastic free(er bag. >eave G' inch headspace in rigid
containers or 1 inch in glass -ars to prevent brea%age.

Meats
&eef" :eal" !am( or Pork
6elect only high &uality, fresh meats to free(e. !ured meats such as ham
and bacon can only be fro(en for a short period of time ,1 to 1 months.
because the salt in them hastens rancidity.
!hilling and 8ging 0 5reshly slaughtered meat carcasses or primal cuts need
to be cooled to below 2345 within "2 hours to prevent souring or spoiling.
$he meat should be chilled at 1"4 to 1@45. Variety meats ,liver, heart or
sweetbreads. are ready to be wrapped and fro(en after they are cold. 8fter
"2 hours, por%, veal and lamb are ready to be cut, wrapped and fro(en. Beef
may be left at the 1"4 to 1@45 temperature for a total of < to = days to
266

agethe meat, ma%ing it more tender and flavorful. *eat purchased from
grocery stores is ready to be fro(en as is, or cut into serving'si(e portions
and fro(en.
!utting the *eat 0 7epending on individual preferences for the number of
servings and coo%ing methods, the meat can be cut into roasts, rolled
roasts, stea%s, chops, stew meat, ground meat, etc., before free(ing.
#ac%aging0 #ac%age the meat in free(er paper or wrap, using either the
drugstore or butcher wrap. 5ree(er bags or containers can be used for
ground beef, stew beef or other meats fro(en in small portions.
6tore'bought meats need to be over'wrapped, since their clear pac%aging is
not moisture'vapor resistant. If you purchase film'wrapped meats from a
meat pac%er, chec% to see if the wrap is a new heavy'duty film. If so, it
needs no over'wrapping.
#ac%age the meat in meal'si(e portions, removing as many bones as
possible ,they ta%e up free(er space.. #lace two layers of free(er paper or
wrap between slices or patties of meat so they are easier to separate when
fro(en. $his will help speed thawing.
!arge ;ame
7eer, moose, antelope and other large game can be handled for free(ing li%e
any other meat or carcass. $rim and discard bloodshot meat before free(ing.
#ac%age meat, seal and free(e.
Small ;ame
Eabbit, s&uirrel and other game should be s%inned, dressed and then chilled.
Eefrigerate for "2 to 1@ hours until meat is no longer rigid. !ut into serving'
si(e pieces or leave whole. #ac%age, seal and free(e.

Mangos
Preparation O 6elect firm, ripe mangos that yield to gentle pressure. ash,
peel and slice.
Syrup Pack O #ac% slices in containers. !over with a 13 percent syrup.
267

#ns'eetened /ray Pack O 8rrange slices on a flat pan and free(e. hen
fro(en remove and store in sealed containers.
PurGe O #ress mango slices through a sieve, blender chop or chop in a food
processor. #ac% into containers with or without sugar. >eave headspace.
6eal and free(e.

Melons /Cantaloupe. Crenshaw. Hone#dew.
or *atermelon0
Preparation O 6elect firm'fleshed, well'colored, ripe melons. !ut in half,
remove seeds and rind. !ut melons into slices, cubes or balls.
Syrup Pack O #ac% into containers and cover with cold 13 percent syrup.
#ns'eetened Pack O #ac% into containers, leaving headspace. 6eal and
free(e.

Mushrooms
Preparation O !hoose mushrooms free from spots and decay. 6ort
according to si(e. ash thoroughly in cold water. $rim off ends of stems. If
mushrooms are larger than 1 inch across, slice them or cut them into
&uarters.
*ushrooms can be steamed or heated in fat in a fry pan. 6teamed
mushrooms will %eep longer than those heated in fat.
/o Steam O *ushrooms to be steamed have better color if given anti'
dar%ening treatment first. $o do this, dip for < minutes in a solution
containing 1 teaspoon lemon -uice or 11F" teaspoons citric acid to a pint of
water.
$hen steam whole mushrooms < minutes, buttons or &uarters 11F" minutes
and slices 1 minutes. !ool promptly, drain and pac%age, leaving 1F"'inch
268

/o 8eat in Fry Pan O :eat small &uantities of mushrooms in margarine or
butter in an open fry pan until almost done.
!ool in air or set pan in which mushrooms were coo%ed in cold water. #ac%
into containers, leaving 1F"'inch headspace. 6eal and free(e.

24ra
$he smooth type varieties free(e as well as or better than the ridged
varieties because they do not split as easily. Preparation O 6elect young
tender pods and separate into small pods ,2 inches or under. and large
pods. ash. Eemove the stems at the end of the seed cells, being careful
not to e)pose the seed cell.
ater blanch small pods 1 minutes and large pods 2 minutes.
!ool promptly and drain. >eave whole or slice crosswise. #ac%age, leaving
1F"'inch headspace. 6eal and free(e.
For Frying O ash and remove stems. blanch small pods 1 minutes and
large pods 2 minutes. !ool promptly and drain. 6lice crosswise and dredge
with meal or flour. 6pread in a single layer on shallow trays. #lace in free(er
-ust long enough to free(e firm. #ac%age &uic%ly, leaving 1F"'inch

2nions
Bulb onions store well in a cool, dry place. 5ree(ing is usually not
recommended.
Preparation O !hoose mature bulbs and clean as for eating.
ater blanch for 1 to = minutes or until center is heated.
free(e. $hese are suitable for coo%ing only.
269

;reen -nions O Young green onions may be chopped for salads and
sandwiches and fro(en without blanching, but they will not be crisp. $hey
will be highly flavored but may be slightly tough.
-nion .ings O ash, peel and slice onions. 6eparate into rings. ater
blanch for 13 to 1< seconds. !ool promptly, drain and coat with flour. 7ip in
mil%. !oat with a mi)ture of e&ual parts cornmeal and panca%e mi). 8rrange
in a single layer on a tray. 5ree(e. #ac% into containers using plastic wrap to
separate the layers. 6eal and free(e.
$o prepare, fry fro(en rings in 1=<S5 oil until golden brown.

2#sters
+ysters that are still in the shells should only be fro(en live. 8 live oyster will
%eep its shell tightly closed or will close it when tapped. If you have plenty of
free(er space and want to free(e the oysters in the shells, simply wash the
shells thoroughly and place in moisture'vapor resistant bags.
$o save free(er space, wash the oyster shells, discarding any oysters that
have died. 6huc% oysters into a strainer ,save the li&uor. and remove any
pieces of shell or sand. If necessary, the oysters can be rinsed to remove
any sand. #lace oysters and li&uor in a plastic container or free(er bag,
leaving G'inch headspace, seal and free(e. 6huc%ed oysters can also be
fro(en by this method.
5ree(ing does change the te)ture and flavor of oysters. $hese oysters may
be best used in casseroles or stews.

Edi(le Pod Peas /Sugar. Chinese. Snow
Peas or Sugar Snap Peas0
Preparation O 6elect bright green, flat, tender pods. ash. Eemove stems,
blossom ends and any strings. >eave whole. ater blanch 11F" minutes for
small pods/ " minutes for large pods. ,K+$B: If the peas have started to
develop, follow the directions for green beans. If the peas are already
27

developed, shell and follow the directions for green peas.. !ool, drain and
pac%age, leaving 1F"'inch headspace. 6eal and free(e.

)la4e#e or Field Peas
Preparation O 6elect pods when seeds are tender and well'filled. ash
pods. 6hell and discard over'mature and immature seeds and those in-ured
by insects. ash shelled peas.
ater blanch " minutes. !ool promptly, drain and pac%age, leaving 1F" inch

Green Peas
Preparation O :arvest when pods are filled with young, tender peas that
have not become starchy. ash and shell/ water blanch l1F" minutes, cool
and drain. #ac%age, leaving 1F"'inch headspace. 6eal and free(e.

Peahes or Netarines
Preparation O 6elect well'ripened fruit and handle carefully to avoid
bruising. 6ort, wash and peel.
Syrup Pack O Use 23 percent syrup. 5or a better &uality product, add 1F"
teaspoon ,1<33 mg. ascorbic acid per &uart of syrup. #ut peaches directly
into cold syrup in container O starting with 1F" cup syrup to a pint container.
#ress fruit down and add syrup to cover, leaving headspace. #lace a small
piece of crumpled water'resistant paper on top to hold fruit down. 6eal and
free(e.
Sugar Pack O $o each &uart ,1 1F1 pounds. of prepared fruit add "F1 cup
sugar and mi) well. 6tir gently until sugar is dissolved or let stand for 1<
minutes. $o retard dar%ening, sprin%le ascorbic acid dissolved in water over
271

the peaches before adding sugar. Use 1F2 teaspoon ,=<3 mg. ascorbic acid
in 1 tablespoons cold water to each &uart of fruit. #ac% into containers,
Crushed or PurGe O !oarsely crush peeled and pitted peaches. 5or purRe,
press through a sieve or purRe in a blender or food processor. ,:eating
pitted peaches for 2 minutes in -ust enough water to prevent scorching
ma%es them easier to purRe. 5or better &uality, add 1FA teaspoon ,1=< mg.
ascorbic acid to each &uart of fruit. #ac% into containers. >eave headspace.
6eal and free(e.

Pears
Preparation O 6elect full'flavored pears that are crisp and firm, not mealy
in te)ture. ash, peel and core. 6lice medium pears into twelfths, large
ones into si)teenths.
Syrup Pack O :eat pears in boiling 23 percent syrup for 1 to " minutes,
depending on si(e of pieces. 7rain and cool.
#ac% pears and cover with cold 23 percent syrup. 5or a better product, add
1F2 teaspoon ,""<3 mg. ascorbic acid to a &uart of cold syrup. >eave
headspace. #lace a small piece of crumpled water'resistant paper on top to
hold the fruit down. 6eal and free(e.

)ell or Sweet Peppers
Preparation O 6elect crisp, tender, green or bright red pods. ash, cut out
stems, cut in half and remove seeds. If desired, cut into 1F"'inch strips or
rings.
8eated O Good for use in coo%ing. ater blanch halves 1 minutes, strips or
rings " minutes. !ool promptly, drain and pac%age, leaving 1F"'inch
272

#nheated O Good for use in uncoo%ed foods because they have a crisper
te)ture, or in coo%ed foods. #ac%age raw, leaving no headspace. 6eal and
free(e.

Hot Peppers
Preparation O ash and stem peppers. #ac%age, leaving no headspace.
6eal and free(e.

Persimmons
Preparation O 6elect orange'colored, soft'ripe persimmons. 6ort, wash,
peel and cut into sections. #ress fruit through a sieve to ma%e a purRe. 5or a
better product, to each &uart of purRe add 1FA teaspoon ,1=< mg. ascorbic
acid. purRe made from native varieties needs no sugar. purRe made from
cultivated varieties may be pac%ed with or without sugar.
PurGe O #ac% unsweetened purRe into containers. >eave headspace. 6eal
and free(e. +r, mi) 1 cup sugar with each &uart ," pounds. of purRe and
pac% into containers. >eave headspace. 6eal and free(e.

Pesto
#esto is an uncoo%ed seasoning mi)ture that usually includes fresh basil,
garlic, pine nuts and oil. It should be made fresh and stored in the
refrigerator no more than 1 days. It may be fro(en for long term storage.
#ac%age in glass free(er -ars or plastic free(er bo)es, leaving 1F"'inch
headspace. >abel and free(e.

273

Pimientos
Preparation O 6elect firm, crisp pimientos of deep red color. #eel by
roasting in oven 233 to 2<3S5 for @ to A minutes or until s%ins can be rubbed
off. ash off the charred s%ins, cut out stems and remove seeds. #ac%age,
leaving 1F"'inch headspace. 6eal and free(e.

Pineapple
Preparation O 6elect firm, ripe pineapple with full flavor and aroma. #are
and remove core and eyes. 6lice, dice, crush or cut the pineapple into
wedges or stic%s.
$ry Pack O #ac% fruit tightly into containers without sugar. >eave

Poultr# and Game )irds
6elect only high &uality, fresh poultry to free(e. $he tender young bird is
best for roasting, frying and broiling. !hoose the more flavorful older birds
for braising or stewing.
#ac%age poultry in free(er paper or wrap using the drugstore or butcher
wrap, or place in free(er bags. 6torebought poultry needs to be over'
wrapped before free(ing because its clear wrap is not moisture'vapor
resistant. hen pac%aging pieces, arrange them to form a compact, s&uare,
flat pac%age so they will stac% better in the free(er. 8fter pac%aging, seal
Duail, dove, duc%, pheasant and other game birds should be dressed and
gutted as soon as possible after shooting. !ool and clean properly. Eemove
e)cess fat on wild duc%s and geese since it becomes rancid very &uic%ly.
5ree(e as directed for poultry.
7o not stuff poultry or game birds before free(ing them. 7uring free(ing or
thawing times, bacteria that cause foodborne illness could easily grow in the
274

stuffing. !ommercially stuffed fro(en poultry is prepared under special safety
conditions that cannot be duplicated at home.

Plums
Preparation O 6elect firm, ripe fruit soft enough to yield to slight pressure.
6ort and wash. >eave whole or cut in halves or &uarters and pit.
Syrup Pack O Use cold 23 to <3 percent syrup, depending on tartness of
fruit. 5or a better &uality product, add 1F" teaspoon ,1<33 mg. ascorbic
acid per &uart of syrup. #ut plums directly into cold syrup in container,
starting with 1F" cup syrup to a pint container. #ress fruit down and add
syrup to cover, leaving headspace. #lace a small piece of crumpled water'
resistant paper on top to hold fruit down. 6eal and free(e.
Plum Sauce O Boil well'ripened clingstone plums without water until soft/
then remove pits and s%ins. !ontinue coo%ing the pulp and -uice until it
thic%ens. 8dd 1 part sugar ,with spices, if desired. to 2 parts plums.
!ool and pac%age, leaving headspace. 6eal and free(e.

Pomegranates
Preparation O 6elect fully ripe pomegranates. ash and cut in half. #lace
cut side down and rap the shell with a blunt instrument such as a hammer
handle. $his will brea% section walls and open -uice sacs.
Syrup Pack O #ac% -uice and pulp into containers. !over with a cold 13
percent syrup, leaving headspace. 6eal and free(e.

275

Free<ing Prepared Foods

5oods for pac%ed lunches or elaborate dinners can be %ept in your
free(er ready for busy days, parties or une)pected company. By planning a
steady flow of casseroles, main dishes, ba%ed goods and desserts in and out
of your free(er, you can ma%e good use of your free(er and good use of your
time.

A$:A0/A;S -F F.H)0; P.PA.$ F--$S

Y You prepare food at your convenience.
Y Your oven is used more efficiently by ba%ing more than one dish at a
time.
Y You avoid waste by free(ing leftovers and using them as Wplanned
overs.X
Y 6pecial diet foods and baby foods can be prepared in &uantity and
fro(en in single portions.
Y You save time by doubling or tripling recipes and free(ing the e)tra
food.
Y If you coo% for one or two, individual portions of an ordinary recipe can
be fro(en for later use.

-0 /8 -/8. 8A0$ % % %

Y 5ree(ing is e)pensive when you add up the cost of pac%aging, of
energy use and of the free(er itself.
Y *ore energy is used in coo%ing, free(ing and reheating than in
coo%ing from scratch and serving immediately.
Y #repared foods have a relatively short storage life in the free(er
compared to the individual ingredients li%e fro(en fruits, vegetables
and meat.
Y Unless you have a microwave oven to dedicate to thawing during meal
preparation, you must allow plenty of time for thawing in the
refrigerator.
Y 6ome products do not free(e well. +thers do not -ustify the labor and
e)pense of free(ing.

276

P.PA.)0; /- F.H

If you are not sure about how a prepared food free(es, try free(ing
-ust a small portion the first time and chec%ing to see if the &uality is
acceptable in 1 to " months or more.
5oods to be fro(en should be slightly undercoo%ed if they are to be
reheated after free(ing. 5oods should be cooled &uic%ly for safety and
freshness. Ieeping foods at room temperature for several hours before
free(ing increases chances of spoilage and foodborne illness. 5lavor, color,
te)ture and nutrient content are li%ely to deteriorate also.
$o speed cooling, put the pan containing hot prepared dishes0main
dishes, sauces, etc.0in another pan or sin% of ice water. $his is especially
important when preparing large amounts of food. Ieep the water cold by
changing it fre&uently or run cold water around the pan of food. hen cool,
pac%age and free(e immediately. ,0ote1 7o not place hot glass or ceramic
dishes in ice water0they may brea%..

PACKAGING

#ac% foods in amounts you will use at one time. +nce food is thawed, it
spoils more &uic%ly than when fresh. Use moisture'vapor resistant
pac%aging. 8ir shortens shelf life and affects food color, flavor and te)ture in
undesirable ways. If you have empty space in a plastic free(er carton or
other rigid container, fill it with crumpled free(er paper. Be sure to label
each pac%age with the name of the food and the date.
5or pac%aging foods, coated or laminated free(er papers, plastic wraps
or bags and heavy'duty aluminum foil are good. If lightweight free(er bags
are used, protect them by placing them inside rigid containers.
Eigid containers that can be used for free(ing foods include plastic
cartons or glass -ars designed for canning and free(ing. ide'mouth -ars are
best for free(ing because their contents are easier to remove before
complete thawing ta%es place.
6ome household food containers are not suitable for free(ing. $he
cartons that come with mil%, cottage cheese, yogurt, margarine, and many
other refrigerated foods are not moisture'vapor resistant enough for free(ing
and do not produce seals airtight enough for free(ing. Karrow'mouth -ars
can brea% at the nec% from the pressure of food e)panding. Cars not
manufactured for e)treme temperature changes can brea% easily also. 7o
not reuse plastic containers and trays that come with microwavable entrRes.

277

F.H. S/-.A;

5ree(e prepared foods at 345 or below. 5or &uic%est free(ing, place the
pac%ages against the refrigerated surfaces of the free(er. 6pread the warm
pac%ages out around the free(er. 8fter the food is fro(en, rearrange the
pac%ages and store fro(en foods close together. 5ree(e only the amount of
food that will free(e within "2 hours. $his is usually two to three pounds of
food per cubic foot of free(er space.
It is a good idea to post a list of the fro(en foods with free(ing dates
near the free(er and chec% the pac%ages off the list as they are removed.

278

Freezing Prepared Foods

+ther sources of information may list different storage times. 5oods
stored at 345 longer than the storage times listed here should be safe but
may be of less acceptable &uality.
5oods listed in the sections below as Wproblem foodsX are not
recommended for free(ing. 5or efficiency and a better'tasting product,
these Wproblem foodsX should be eaten soon after preparation.

&A=$ P.-$#C/S A0$ $-#;8S

Food
Preparing & Packaging
Serving
Suggested Storage
For Freezing Time (at 0 F)

Baked Quick Breads

Biscuits Make as usual. Cool. Package. To serve hot, heat unthawed, 350F, 2-3 months

15-20 min.

Quick breads Make as usual. Bake to light brown. Thaw in wrapping at room 2-4 months

(gingerbread, Cool quickly. Package. temperature. If in aluminum foil, heat

nut and fruit at 400F. Slice fruit and nut breads

bread, coffee while partially frozen to

cake) prevent crumbling.

Muffins Make as usual. Package. Thaw in wrapping at room 6-12 months

temperature, 1 hour. Or, heat unthawed

at 300F, 20 min.

Waffles Bake to a light brown. Wrap individ- Heat without thawing in a toaster, 1-2 months

ually or in pairs. under broiler or on baking sheet at

400F, 2-3 min.

Doughnuts Make as usual. Cool. Package. Raised Thaw at 400F, 5-10 min., or in wrap- 3-4 weeks

doughnuts freeze better than cake- ping at room temperature if they do

type. Glazed ones lose glaze when not contain cream filling. Thaw cream-

frozen and thawed, but may be filled doughnuts in refrigerator.

dipped in granular sugar after thawing.

Yeast Breads and Coffee Cakes

Bread, coffee Make as usual. Cool quickly. Thaw at room temperature. If wrapped 6-8 months

cake, rolls Package. in aluminum foil, heat at 300F,

15 min. (5-10 min. for rolls).

279

Brown n serve Make as usual, but let rise slightly less Thaw in wrappings 10-15 min. Bake at 6-8 months

rolls after molding. Bake at 325F, 30 425F, 5-10 min., or till light brown. If

min. Do not brown. Cool. Package. undercrust is too moist, bake on cool-

Likely to dry out more in rebaking ing rack instead of baking sheet.

than when completely baked first and

reheated.

Unbaked coffee Use only recipes especially developed Follow the recipe directions. Up to 1 month

cakes, bread for freezing the dough.

and rolls

Cakes

Angel food, Make as usual. Cool. Frosted or filled: Unwrap and thaw in Egg-white cakes:
chiffon, Frosted: Freeze before wrapping. refrigerator. 6 months
sponge cakes Do not use egg-white frosting. Unfrosted: Thaw in wrap on rack 1-2 Whole-egg cakes:
Unfrosted: Wrap and freeze. If freezing hours, room temperature. If wrapped in 4-6 months
slices, place a double layer of freezer aluminum foil, thaw at 300F, Egg-yolk cakes:
wrap or foil between slices. If baked 15-20 min. 2 months
in tube pan, fill hole with crumpled
freezer paper. Put whole cake in box
to prevent crushing.

Shortened Make as usual. Cool. For best results, Same as above. 2-4 months
cakes freeze cake and frosting separately.
Confectioners sugar icing and fudge
frosting freeze best. Do not use egg
whites in frosting. Seven-minute
frosting will become frothy.

Cupcakes Make as usual. Cool completely Thaw at room temperature (about 2-3 months
before wrapping. Package. 1 hour). If unfrosted, thaw in aluminum
foil, 300F, 10 min.

Cookies

Cookies, baked Make as usual. Package with freezer Thaw in wrappings, 15-20 min. 6 months
paper between layers.

Cookies, Refrigerator cookies: Form dough into Bake refrigerator cookies without 6 months
unbaked roll. Slice if desired. thawing according to recipe. Bake
Drop cookies: Drop on sheet or just formed cookies without thawing at
package bulk dough. 400F, about 10 min. Thaw bulk dough
at room temperature till soft enough to
drop by teaspoons. Bake as usual.

Cream puffs, Make as usual. Cool. Slit and remove Thaw in wrappings 10 min. at room 1-2 months
clair shells, moist parts. Do not fill with cream temperature. Otherwise, thaw in
steamed filling. May use ice cream fillings. refrigerator.
puddings Package.

28

Pastry

Unbaked pastry Make regular pastry or crumb crust. Bake still frozen at 475F, till light 6-8 weeks
Fit into pie pans. Prick regular pastry. brown. Or, fill and bake as usual.
Stack pie pans with 2 layers freezer
paper. Put all in freezer bag. Or, store
flat rounds on lined cardboard sepa-
rated with 2 pieces of freezer paper
between each.

Baked pastry Bake as usual. Cool. Package. Thaw in wrapping at room temperature, 2-3 months
10-20 min.

Pies

Chiffon pies Make with gelatin base. May wish to Thaw chiffon pies in refrigerator. 2 weeks
freeze before wrapping to keep top
from sticking to freezer wrap.

Fruit, mince, Make as usual except add 1 extra Cut vent holes in upper crust. Put pan Fruit pies:
nut pies, tablespoon flour or tapioca or
1
2 table- on cookie sheet. Bake without thawing 3-4 months
unbaked spoon cornstarch to juicy fillings to at 450F, 15-20 min. Then reduce to Mince pies:
prevent boiling over when pies are 375F for 20-30 min., or until top 6-8 months
baking. Do not cut vents in top crust. crust is brown. Nut pies:
Steam and cool light fruits before 3-4 months
making pies. Freeze in pan. Package.
Unbaked fresh pies have a better
fresh-fruit flavor than frozen baked
pies, but bottom crust tends to get
soggy. Fruit fillings may be thickened
and cooled before adding to crust.

Fruit, mince, Make as usual. Cool rapidly. Freeze Let stand at room temperature about 3-4 months
nut pies, baked before packaging. Pies are easier to 15 min. Then heat in 350F oven till
wrap after freezing. warm, about 30 min. Otherwise, thaw
in refrigerator.

Pumpkin pie Prepare pie shell and filling as usual. Bake without thawing at 400F, 10 4-5 weeks
Have filling cold before adding to min. Then reduce to 325F to finish
unbaked, chilled pie shell. Package baking.
same as fruit pies.

Fruit pie Make as usual. Package. Leave Thaw just enough to spread in pie 6-8 months
fillings headspace. crust.

281

Sandwiches

Regular closed Use day-old bread, spread to edges Thaw in refrigerator in wrappings. Cheese, ham,
sandwiches with soft butter or margarine. Omit Frozen sandwiches may be thawed in bologna: 3-4 weeks
crisp vegetables, hard-cooked egg lunchbox for 3-4 hours maximum. Others: 3-6 months
whites, tomatoes, jellies and jams.
Mayonnaise tends to separate. Use
salad dressing or home-cooked
dressing. Package.

Hors doeuvres, Spread thin layer of butter on bread Toasted and crisp-base appetizers: Thaw 3-4 weeks
canaps to prevent soaking or drying. Make at room temperature, 2-3 hours. Do
as usual. Before packaging, spread a not unwrap.
single layer on metal pans and freeze. Others: Arrange on serving trays and
Package toast or crisp-base appetizers thaw at room temperature about 1 hour.
separately. Use shallow airtight If any hors doeuvres contain meat, fish,
containers that hold not more than eggs or dairy products, thaw in
2-3 layers. Separate layers with refrigerator.
moisture-resistant paper.

Problem Foods
Unbaked biscuits will be smaller and less tender.
Unbaked muffins likely to have poor texture.
Custard and cream pies soak into the crust.
Meringue on pies toughens and sticks to the wrapping.

MA)0 $)S8S A0$ MA!S

Food
Serving
Suggested Storage

Combination Make as usual. Keep fat to a Thaw in refrigerator. Reheat solid foods 4-6 months

meat dishes minimum. Omit potatoes from stew. to at least 165F within 2 hours at oven

stews, spaghetti Slightly undercook other stew temperature of 325F or higher. Reheat

sauce with vegetables. Cool all combination liquids to a rolling boil.

meat, ravioli, dishes rapidly. Use rigid wide-mouth

etc. containers or freezer foil pans. Be

sure meat is covered with sauce or

broth. Leave headspace. Or, freeze in

foil-lined casserole dishes. After

freezing, remove from dish. Package.

Creamed Use recipe with small amount of fat. Heat frozen product to at least 165F 2-4 months

meats, fish, Make as usual. Cool quickly. Package. over boiling water. Stir occasionally to

poultry make smooth. Takes about 30 min. per

pint. Or, reheat solid foods to at least

165F within 2 hours at oven tempera-

282

ture of 325F or higher. Stir occasionally

to make smooth.

Dressing Make as usual. Cool quickly. Pack in Thaw in refrigerator. Put in greased 1 month

(stuffing) rigid containers. casserole before completely thawed.

Add a little water to the dressing. Heat

at 350F, or heat over boiling water, to

a food temperature of at least 165F.

Fish loaves Make as usual. Do not bake. Do not Thaw in wrapping in refrigerator, 1-2 months

put bacon strips on top. Pack in loaf 1-2 hours. Unwrap. Bake at 450F,

pan. Package. 15 min. Then reduce to 350F to finish

baking, to a food temperature of at least

165F.

Fried meats Fry as usual till almost done. Cool Thaw in refrigerator. Place in shallow 1-3 months

and poultry quickly. Freeze on trays. Package. pan and heat without a cover at 350F,

Fried meats and poultry may lose 30-45 min., to a food temperature of at

some fresh flavor and crispness. least 165F.

Meals, whole Use food ingredients recommended Take off outer wrap. Do not thaw or 1 month

(TV dinners) for freezing. Prepare as usual. May remove foil. Heat at 400F, 20-30 min.,

use leftovers. Package in individual to a food temperature of at least 165F.

servings or sectional foil trays. For crisp foods, uncover the last

Individual servings preferred. Cover 10-15 min.

with aluminum foil. Package.

Meat loaf Prepare as usual. Do not put bacon Unbaked: Unwrap. Bake at 350F, to a 3-4 months
strips on top. May bake if you wish. food temperature of at least 160F in
Package. the center.
Baked: To serve cold, thaw in wrappings
in refrigerator. To reheat, unwrap and
bake unthawed at 350F, until all meat
is at least 165F.

Meat pies Make as usual. Cook till nearly done. Cut vents in crust. Bake without 4-6 months
Omit potatoes. Cool quickly. Do not thawing, at 400F for about 45 min.,
use bottom crust. Pour meat mixture for individual pies, 1 hour for larger
into casserole or individual containers. pies. Bake until the pie reaches an
Top with pastry. Do not bake. Freeze internal center temperature of at least
pie before wrapping. Package. 165F, and the meat mixture is piping
hot and crust golden brown.

Non-meat Make as usual. Cool quickly. May If in oven-proof container, uncover and 2-4 months
283

casseroles (such want to freeze in foil-lined casserole bake at 400F, about 1 hour for indi-
as macaroni dishes. After freezing, remove food vidual sizes, or 1
3
4 hours for quarts. Or,
and cheese) from dish. Package. heat over boiling water. Always heat
until internal center temperature reaches
at least 165F.

Pizza Make as usual, but do not bake. Unwrap. Bake unthawed, at 450F, 1 month
Freeze before packaging. 15-20 min.

Roast (beef, Roast as usual. Remove as much fat as Thaw dry meat in wrapping in 2-4 months
pork or possible. Slice to cool quickly. Turkey refrigerator. If in aluminum foil, heat at
poultry) and other large fowl should be cut 325F, to a food temperature of 165F,
from the bone to cool quickly. Ham about 15-30 min. Thaw meat with
and other cured meats often lose color sauce in refrigerator before reheating to
when frozen and become rancid more 165F.
quickly than other meats. For short
storage, roast may be packaged without
sauce or gravy. To help keep meat from
drying out, cover sliced meat with
gravy, sauce, or broth. Package in rigid
containers. Leave headspace.

284

S-#PS A0$ SA#CS

Food
Serving
Suggested Storage


Soups and Omit potatoes. If possible, concentrate Heat without thawing. Heat cream 4-6 months

pures by using less liquid. Cool quickly. soups over boiling water. Stir cream soup

Leave headspace. Or, freeze in ice cube to keep smooth. Reheat to a rolling boil,

trays and store cubes in plastic bags. or at least to a temperature of 165F.

Sauces, dessert Since spices may change flavor over Thaw in package in refrigerator. Reheat 3-4 months

and meat long storage, add just before serving. sauce to be served hot to a rolling boil

Package. Leave headspace. (Recipes while stirring.

using flour are not recommended

see gravy below).

Pro(lem Foods
*il% sauces sometimes curdle and separate. 6tirring while reheating helps %eep
smooth. Using wa)y rice flour or wa)y corn flour as the thic%ener also helps.

Gravy tends to separate and curdle when thawed. It is better to free(e broth and
ma%e gravy -ust before serving, or use wa)y rice flour or wa)y corn flour as the
thic%ener.

:;/A&! $)S8S

Food
Serving
Suggested Storage


Beets, Harvard Make as usual but cook sauce just till Heat over boiling water or in saucepan 4 months

thick. Cool quickly. Package. Leave with water added if necessary.

headspace.

Beans, baked Make as usual. Use a minimum of Heat over boiling water or in saucepan 6 months

bacon, ham or salt pork cut in small with small amount of water added. Stir

pieces. Bake until barely tender to frequently to prevent sticking. Or, bake

avoid too much softening when at 400F, to a temperature of at least

reheated. Cool quickly. Package in 165F, about 45 min. for pints, 1 hour

rigid containers. Be sure all meat is for quarts.

covered. Leave headspace.

285

Potatoes Make as usual. Cool. Wrap individu- Unwrap and bake without thawing at 2-4 weeks

baked and ally in foil. Package. 400F until thoroughly heated and

stuffed, Irish lightly browned, to a temperature of at

potatoes or least 165F.

baked sweet

potatoes

Potatoes Make as usual. Cool quickly. Shape Thaw just enough to separate layers. 2 weeks
mashed into patties or leave in bulk. Pack Slip into top of double boiler, and heat
patties with 2 pieces of paper over boiling water to at least 165F.
between layers. Press bulk potatoes Fry patties slowly without thawing.
tightly into container in layers with Reheat bulk potatoes in 350F oven to
2 pieces freezer paper between layers. a temperature of at least 165F.
Press out air spaces. Place crumpled
moisture-resistant paper on top.

Potatoes Make as usual till almost tender and Partially thaw in refrigerator, or bake 2 weeks
scalloped a delicate brown color. Leave in unthawed. Bake at 400F to at least
baking dish. Cool quickly. Cover 165F. Add milk if necessary, after
surface with moisture-resistant paper thawing occurs and before heating is
cut to fit. Package. finished.

Sweet potatoes, Make mashed sweet potatoes. Form Bake on greased baking sheet, at 350F, 1 month
balls into balls. Brush with melted butter to at least 165F, about 25-30 min.
or margarine. Roll in crushed cereal
flakes or finely chopped nuts. Freeze
balls on baking sheet before packaging
in rigid containers or freezer bags. Fill
air spaces with freezer paper.

Pro(lem Foods
!oo%ed creamed vegetables tend to lose flavor rapidly and should only be
stored a few days. $o do this, coo% vegetables and cool &uic%ly. 8dd sauce.
#ac%age. >eave headspace.
>ettuce, other greens or raw tomatoes lose crispness and become soggy.

286

F.#)/ $)S8S

Food
Serving
Suggested Storage

Apples, baked Bake as usual till barely done. Cool To serve cold, thaw in wrapping in 2 months

quickly. Wrap each apple individually. refrigerator. To serve hot, unwrap and

Pack in cartons. Seal and freeze. heat frozen at 350F, until steaming

hot, about 15-20 min.

Applesauce Make as usual. Cool quickly. Pack in Thaw in refrigerator. 8-10 months

rigid containers. Leave headspace.

Pears, baked Same as baked apples. Same as baked apples. 2 months

Salads with Make in large or individual molds. Fit Thaw in refrigerator. 2 months

base of cream a piece of freezer paper over the top

or cottage and wrap in freezer paper. Or, line

cheese, muffin tins with freezer film. Fill with

whipped cream mixture. Freeze. Wrap individually

or mayonnaise. and store in freezer bags. Or, pour

mixture in jar leaving headspace.

DESSERTS AND SWEETS

Food
Serving
Suggested Storage

Candies Make as usual. Or, freeze commer- Thaw in wrappings at room tempera- 1 year

cially made candy. Package. ture. Fat bloom which develops in

chocolate candy during freezing should

disappear. Cracks in brittle candies,

chocolate-covered nuts and a few

creams should disappear when candies

are thawed.

Frostings Frozen frostings lose some gloss, and Thaw in refrigerator. 1-2 months

ones with much granulated sugar

may become grainy. Cooked frostings

may crack. Confectioners sugar

frostings freeze best. Package.

Ice cream, Make as usual. Freeze before wrapping. Thaw in refrigerator just until soft 1-2 months

plain or in pies, If storing large, partially filled con- enough to serve.

cakes, rolls tainer, fill to top with freezer paper.

Ices, mousses, Use recipes with cooked base, gelatin, Thaw in refrigerator just until soft Mousses, Sorbets,

sherbets, marshmallows or other stabilizer. Do enough to serve. Bavarians: 2 months
287

sorbets, not use whipped egg whites. Mousses Others: 6 months

Bavarians need only be mixed and poured into

container. Sorbets and Bavarians

should be frozen before they set, so

they will be firmer after thawing and

have less leakage. Pack in rigid con-

tainers or leave in molds.

Whipped Add 3 tablespoons sugar to each pint Thaw in refrigerator or serve frozen. 3-6 months

cream, of cream. Whip before freezing. Put

whipped cream dabs of whipped cream on baking

toppings sheet or lined cardboard and freeze.

Remove dabs and place in cartons or

freezer bags.

Pro(lem Foods
!hocolate'covered cherries do not free(e well. B)pansion during free(ing
causes them to brea% open.

F--$S /8A/ $- 0-/ F.H 9!!

$he following foods do not produce good &uality products after free(ing
and thawing. $hey are best preserved by another method or best left out
of mi)ed dishes that are to be fro(en.

Foods Usual Use Condition After Thawing

Cabbage*, celery, cress, cucumbers*, As raw salad Limp, water-logged, quickly develops
endive, lettuce, parsley, radishes oxidized color, aroma and flavor

Irish potatoes, baked or boiled In soups, salads, sauces or with butter Soft, crumbly, water-logged, mealy

Cooked macaroni, spaghetti or rice When frozen alone for later use Mushy, tastes warmed over

Egg whites, cooked In salads, creamed foods, sandwiches, Soft, tough, rubbery, spongy
sauces, gravy or desserts

Meringue In desserts Toughens

Icings made from egg whites Cakes, cookies Frothy, weeps

Cream or custard fillings Pies, baked goods Separates, watery, lumpy

Milk sauces For casseroles or gravies May curdle or separate

Sour cream As topping, in salads Separates, watery

Cheese or crumb toppings On casseroles Soggy

Mayonnaise or salad dressing On sandwiches (not in salads) Separates

Gelatin In salads or desserts Weeps

288

Fruit jelly Sandwiches May soak bread

Fried foods All except French-fried potatoes and Lose crispiness, become soggy
onion rings

* Cucumbers and cabbage can be frozen as marinated products such as freezer slaw or freezer
pickles. These do not have the same texture as regular slaw or pickles; they will not be crisp.

FFC/ -F F.H)0; -0 SP)CS A0$ SAS-0)0;

#epper, cloves, garlic, green pepper, imitation vanilla and some herbs
tend to get strong and bitter.
+nion and papri%a change flavor during free(ing.
!elery seasonings become stronger.
!urry develops a musty off'flavor.
6alt loses flavor and has the tendency to increase rancidity of any item
containing fat.
hen using seasonings and spices, season lightly before
free(ing, and add additional seasonings when reheating or
serving.

289

New Irish Potatoes
Preparation O 6elect smooth new potatoes directly from the garden. #eel or
scrape and wash. ater blanch for 1 to < minutes, depending on the si(e.
!ool, drain and pac%age whole or sectioned, leaving 1F"'inch headspace.
6eal and free(e.
French Fried Potatoes O 6elect mature potatoes which have been stored
13 days. ash, peel and cut into 1F1'inch stic%s lengthwise, then crosswise
into 1FA'inch strips. Einse in cold water. 7ry thoroughly. 5ry small amounts
in deep, hot fat ,1@3S5. about < minutes until tender but not brown. 7rain
on paper towel. !ool. #ac%age, seal and free(e.
8t serving time, finish browning in a hot oven ,2=<S5..

Sweet Potatoes
Preparation O !hoose medium to large sweet potatoes that have been
cured for at least one wee%. 6ort according to si(e and wash. !oo% until
almost tender in water, in steam, in a pressure coo%er or in the oven. >et
stand at room temperature until cool. #eel sweet potatoes, cut in halves,
slice or mash.
If desired, to prevent dar%ening, dip whole sweet potatoes or slices for <
seconds in a solution of 1F" cup lemon -uice to 1 &uart water.
$o %eep mashed sweet potatoes from dar%ening, mi) " tablespoons orange
or lemon -uice with each &uart of mashed sweet potatoes.
#ac% into containers, leaving 1F"'inch headspace. 6eal and free(e.
&aked O ash, trim and heat potatoes in oven at 1<3S5 without peeling
until slightly soft. !ool, remove peel and wrap individually in aluminum foil.
#lace in polyethylene bags and free(e. !omplete the ba%ing in an oven at
1<3S5 immediately before serving, leaving the potatoes wrapped in foil.

29

Pump4in
Preparation O 6elect full'colored mature pump%in with fine te)ture. ash,
cut into coo%ing'si(e sections and remove seeds.
!oo% until soft in boiling water, in steam, in a pressure coo%er or in an oven.
Eemove pulp from rind and mash. $o cool, place pan containing pump%in in
cold water and stir occasionally. #ac%age, leaving G'inch headspace. 6eal
and free(e.

Rasp(erries
Preparation O :arvest fully ripe, firm, well'colored berries. Eemove those
that are immature or defective. ash and drain.
$ry Pack O #ac% raspberries into containers, leaving headspace.
Easpberries can also be fro(en first on a tray and then pac%ed into
containers as soon as they are fro(en. 6eal and free(e.
Sugar Pack O $o 1 &uart ,1 1F1 pounds. berries add P cup sugar and mi)
carefully to avoid crushing. 6tir until most of the sugar is dissolved. #ut into
containers, leaving headspace. 6eal and free(e.
Syrup Pack O #ut berries into containers and cover with cold 23 percent
syrup, leaving headspace. 6eal and free(e.

Rhu(ar(
Preparation O !hoose firm, tender, well'colored stal%s with good flavor and
few fibers. ash, trim and cut into lengths to fit the pac%age. :eating
rhubarb in boiling water for 1 minute and cooling promptly in cold water
helps retain color and flavor.
$ry Pack O #ac% either raw or preheated rhubarb tightly into containers
without sugar. >eave headspace. 6eal and free(e.
291

Syrup Pack O #ac% either raw or preheated rhubarb tightly into containers,
cover with cold 23 percent syrup. >eave headspace. 6eal and free(e.

Ruta(agas
Preparation O 6elect young, medium'si(ed rutabagas. !ut off tops, wash
and peel. !ubed O !ut into cubes and water blanch 1 minutes.
!ool, drain and pac%, leaving 1F"'inch headspace. 6eal and free(e.
Mashed O !ut into chun%s and coo% until tender in boiling water. 7rain,
mash, cool and pac% into containers, leaving headspace. 6eal and free(e.

Sallops
6callops for free(ing should be live until shuc%ed. 8 live scallop will %eep its
shell tightly closed or will close it when tapped.
$o free(e, place shuc%ed scallops in a free(er container, leaving G'inch
headspace, seal and free(e.

Shrimp
6elect high &uality, fresh shrimp for free(ing. 6hrimp can be fro(en coo%ed
or raw, in or out of the shell. 5or ma)imum storage life and &uality, free(e
shrimp raw, with heads removed but shells still on. Be sure to wash and
drain the shrimp if fro(en raw.
Duic%ly chill shrimp coo%ed before free(ing. #ac%age in free(er containers or
bags, leaving H'inch headspace/ seal and free(e.
Eecommended free(er shelf life: 1 to @ months

292

Sour Cream
6our cream should not be fro(en. 5ree(ing causes the sour cream to
separate, and it will not blend bac% together acceptably.

Spinah
Preparation O 6elect young, tender green leaves. ash thoroughly and cut
off woody stems. ater blanch collards 1 minutes and all other greens "
minutes.

Cha#ote Squash
Preparation O 6elect those with tender s%ins. ash, remove stem and
blossom end. 7o not pare. 7ice, removing seed. ater blanch " minutes.

Summer Squash
#reparation O !hoose young s&uash with tender s%in. ash and cut in 1F"'
inch slices. ater (lanch 1 minutes. !ool promptly, drain and pac%age,
;rated Hucchini (for *aking) O !hoose young tender (ucchini. ash and
grate. 6team blanch in small &uantities 1 to " minutes until translucent.
#ac% in measured amounts into containers, leaving 1F"'inch headspace. !ool
by placing the containers in cold water. 6eal and free(e.
If watery when thawed, discard the li&uid before using the (ucchini.
293

*inter Squash
Preparation O 6elect firm, mature s&uash with a hard rind. 5or spaghetti
s&uash, mashing the coo%ed pulp is not necessary.
!oo% until soft in boiling water, in steam, in a pressure coo%er or in an oven.
Eemove pulp from rind and mash. $o cool, place pan containing pump%in in
cold water and stir occasionally. #ac%age, leaving G'inch headspace. 6eal
and free(e.

Straw(erries
Preparation O 6elect fully ripe, firm berries with a deep red color. 7iscard
immature and defective fruit. ash and remove caps.
9hole &erries Syrup Pack O #ut berries into containers and cover with
cold <3 percent syrup, leaving headspace. 6eal and free(e.
9hole &erries Sugar Pack O 8dd P cup sugar to 1 &uart ,1 1F1 pounds.
strawberries and mi) thoroughly. 6tir until most of the sugar is dissolved or
let stand for 1< minutes. #ut into containers, leaving headspace. 6eal and
free(e.
Sliced or Crushed O #repare for pac%ing as for whole strawberries/ then
slice or crush partially or completely. $o 1 &uart ,1 1F1 pounds. berries add
P cup sugar/ mi) thoroughly. 6tir until most of the sugar is dissolved or let
stand for 1< minutes. #ac% into containers, leaving headspace. 6eal and
free(e.

294

&omatoes
Preparation O 6elect firm, ripe tomatoes with deep red color.
.a' O ash and dip in boiling water for 13 seconds to loosen s%ins. !ore
and peel. 5ree(e whole or in pieces. #ac% into containers, leaving l'inch
headspace. 6eal and free(e. Use only for coo%ing or seasoning as tomatoes
will not be solid when thawed.
Juice O ash, sort and trim firm, vine'ripened tomatoes. !ut in &uarters or
eighths. 6immer < to 13 minutes. #ress through a sieve. If desired, season
with 1 teaspoon salt to each &uart of -uice. #our into containers, leaving
Ste'ed O Eemove stem ends, peel and &uarter ripe tomatoes. !over and
coo% until tender ,13 to "3 minutes.. #lace pan containing tomatoes in cold
water to cool. #ac% into containers, leaving headspace. 6eal and free(e.

Green &omatoes
Preparation O 6elect firm, sound green tomatoes. ash, core, and slice
1F2'inch thic%.
For Frying O #ac% the slices into containers with free(er wrap between the
slices. >eave 1F"'inch headspace. 6eal and free(e.

&urnips or Parsnips
Preparation O 6elect small to medium, firm turnips or parsnips that are
tender and have a mild flavor. ash, peel and cut into 1F"'inch cubes.
ater blanch for " minutes. !ool promptly in cold water and drain. #ac% into
containers, leaving 1F"'inch headspace. 6eal and free(e,

295

*hipped Cream
5ree(ing ultrapasteuri(ed whipping cream is not recommended. !ream
whipped after free(ing and thawing does not become as stiff as never'fro(en
cream.
Individual sweetened whipped cream garnishes can be satisfactorily fro(en
by whipping cream before free(ing. #lace dollops of whipped cream on
ba%ing sheet and free(e. +nce solidly fro(en, remove dollops and store in
the free(er in free(er containers.
Eecommended free(er shelf life: 6weetened whipped cream, 1 to " months

6uhini
Preparation O !hoose young s&uash with tender s%in. ash and cut in 1F"'
inch slices. ater blanch 1 minutes. !ool promptly, drain and pac%age,
;rated Hucchini (for *aking) O !hoose young tender (ucchini. ash and
grate. 6team blanch in small &uantities 1 to " minutes until translucent.
#ac% in measured amounts into containers, leaving 1F"'inch headspace. !ool
by placing the containers in cold water. 6eal and free(e.
If watery when thawed, discard the li&uid before using the (ucchini.

296

'r#ing 'r#ing 'r#ing 'r#ing

Food 'eh#drators
8 food dehydrator is a small electrical appliance for drying foods indoors. 8
food dehydrator has an electric element for heat and a fan and vents for air
circulation. 7ehydrators are efficiently designed to dry foods fast at 123S5.
5ood dehydrators are available from discount department stores, mail'order
catalogs, the small appliance section of a department store, natural food
stores and seed or garden supply catalogs.
!osts vary depending on features. 6ome models are e)pandable and
additional trays can be purchased later. $welve s&uare feet of drying space
dries about a half'bushel of produce. $he ma-or disadvantage of a
dehydrator is its limited capacity.
$ehydrator Features to !ook For
7ouble wall construction of metal or high grade plastic. ood is not
recommended, because it is a fire ha(ard and is difficult to clean.
Bnclosed heating elements.
!ounter top design.
8n enclosed thermostat from A<S5 to 1@3S5.
5an or blower.
5our to 13 open mesh trays made of sturdy, lightweight plastic for
easy washing.
U> seal of approval.
8 one'year guarantee.
!onvenient service.
8 dial for regulating temperature.
8 timer. +ften the completed drying time may occur during the night
and a timer could turn the dehydrator off and prevent scorching.
297

/ypes of $ehydrators
$here are two basic designs for dehydrators. +ne has hori(ontal air flow and
the other has vertical air flow. In the units with hori(ontal flow, the heating
element and fan are located on the side of the unit. $he ma-or advantages of
hori(ontal flow are: it reduces flavor mi)ture so several different foods can
be dried at one time/ all trays receive e&ual heat penetration/ and -uices or
li&uids do not drip down into the heating element. Vertical air flow
dehydrators have the heating element and fan located at the base. If
different foods are dried, flavors can mi) and li&uids can drip into the
heating element.

Fruit %eathers
5ruit leathers are homemade fruit rolls. $hey are a tasty chewy, dried fruit
product. 5ruit leathers are made by pouring pureRd fruit onto a flat surface
for drying. hen dried, the fruit is pulled from the surface and rolled. It gets
the name ?leather? from the fact that when pureRd fruit is dried, it is shiny
and has the te)ture of leather.
$he advantages of ma%ing your own fruit leathers are to save money use
less sugar and to mi) fruit flavors. >eftover fruit pulp from ma%ing -elly can
be blended and made into fruit rolls.
5or the diabetic adult or child, fruit leathers made without sugar are a
healthy choice for snac%s or desserts. Individual fruit leathers should contain
the amount of fruit allowed for the fruit e)change.
7irections follow for ma%ing fruit leathers. 5resh, fro(en or drained canned
fruit can be used. >eathers 5rom 5resh 5ruit
6elect ripe or slightly overripe fruit.
ash fresh fruit or berries in cool water. Eemove peel, seeds and
stem.
!ut fruit into chun%s. Use " cups of fruit for each 11? ) 1<? inch fruit
leather. #ureR fruit until smooth.
8dd " teaspoons of lemon -uice or 1FA teaspoon ascorbic acid ,1=<
mg. for each " cups light colored fruit to prevent dar%ening.
298

+ptional: $o sweeten, add corn syrup, honey or sugar. !orn syrup or
honey is best for longer storage because it prevents crystals. 6ugar is
fine for immediate use or short storage. Use H to G cup sugar, corn
syrup or honey for each " cups of fruit. 6accharin'based sweeteners
could also be used to reduce tartness without adding calories.
8spartame sweeteners may lose sweetness during drying.
!eathers From Canned or Frozen Fruit
o :ome preserved or store'bought canned or fro(en fruit can be
used.
o 7rain fruit, save li&uid.
o Use 1 pint of fruit for each 11? \ 1<? leather.
o #urRe fruit until smooth. If thic%, add li&uid.
o 8dd " teaspoons of lemon -uice or 1FA teaspoon ascorbic acid
,1=< mg. for each " cups of light colored fruit to prevent
dar%ening.
o 8pplesauce can be dried alone or added to any fresh fruit pureR
as an e)tender. It decreases tartness and ma%es the leather
smoother and more pliable.
Preparing the /rays
5or drying in the oven a 11? \ 1<? coo%ie pan with edges wor%s well.
>ine pan with plastic wrap being careful to smooth out wrin%les. 7o not
use wa)ed paper or aluminum foil.
$o dry in a dehydrator, specially designed plastic sheets can be
purchased or plastic trays can be lined with plastic wrap.
Pouring the !eather
5ruit leathers can be poured into a single large sheet ,11? \ 1<?. or
into several smaller si(es. 6pread pureR evenly, about 1FA'inch thic%,
onto drying tray. 8void pouring pureR too close to the edge of the
coo%ie sheet. $he larger fruit leathers ta%e longer to dry. 8ppro)imate
drying times are @ to A hours in a dehydrator, up to 1A hours in an
oven and 1 to " days in the sun.
$rying the !eather
7ry fruit leathers at 123S5. >eather dries from the outside edge toward
the center. $est for dryness by touching center of leather/ no
299

indentation should be evident. hile warm, peel from plastic and roll,
allow to cool and rewrap the roll in plastic. !oo%ie cutters can be used
to cut out shapes that children will en-oy. Eoll, and wrap in plastic.
!hances are the fruit leather will not last long enough for storage. If it
does, it will %eep up to 1 month at room temperature. 5or storage up
to 1 year, place tightly wrapped rolls in the free(er.
Spices" Flavors and ;arnishes
$o add interest to your fruit leathers, spices, flavorings or garnishes
can be added.
,pices to )ry 0 8llspice, cinnamon, cloves, coriander, ginger, mace,
mint, nutmeg or pump%in pie spice. Use sparingly, start with 1FA
teaspoon for each " cups of pureR.
3la+orings to )ry 0 8lmond e)tract, lemon -uice, lemon peel, lime
-uice, lime peel, orange e)tract, orange -uice, orange peel or vanilla
e)tract. Use sparingly, try 1FA to 1F2 teaspoon for each " cups of
pureR.
Delicious Additions to )ry 0 6hredded coconut, chopped dates, other
dried chopped fruits, granola, miniature marshmallows, chopped nuts,
chopped raisins, poppy seeds, sesame seeds or sunflower seeds.
3illings to )ry 0 *elted chocolate, softened cream cheese, cheese
spreads, -am, preserves, marmalade, marshmallow cream or peanut
butter. 6pread one or more of these on the leather after it is dried and
then roll. 6tore in refrigerator.

Fruits /Colorado State -niversit#0
7rying is a creative way to preserve foods and use home'grown fruit,
e)tra produce ,e.g., ripe bananas. and roadside mar%et specials. >i%e all
methods of preservation, drying causes some nutrient loss. 6ee fact sheet
;.13A, Drying Vegetables, for specific information on nutrient loss.

3

$rying /rays

7rying trays may be simple or comple), purchased or built. Good air
circulation without reaction between food and tray is most important. 6ee
;.13A, Drying Vegetables, for specific information on selecting and building
trays.

Selecting and Pretreating Fruits

6ee $able 1 for appro)imate yields of dried fruits. 6elect fresh and
fully ripened fruits. Immature produce lac%s flavor and color. +vermature
produce can be tough and fibrous or soft and mushy. 7rying does not
improve food &uality.
$horoughly wash and clean fruits to remove dirt or spray. 6ort and
discard any fruit that shows decay, bruises, or mold. 6uch defects can
affect all foods being dried.
#retreating fruits prior to drying is highly recommended. #retreating
helps %eep light'colored fruits from dar%ening during drying and storage
and it speeds the drying of fruits with tough s%ins, such as grapes and
cherries.
Eesearch studies have shown that pretreating with an acidic solution or
sodium metabisulfite dip also enhances the destruction of potentially
harmful bacteria during drying, including Escericia coli +1<=::=,
,almonella species and 9isteria monocytogenes. 6everal methods can be
used.

/a(le +1 6ield of dried fruits%

Amount
purchased
or picked Amount dried product
Produce Pounds Pounds Pints
Apples 12 1 1/4 3
Grapes 12 2 3
Peaches 12 1 to 1 1/2 2 to 3
Pears 14 1 1/2 3
Tomatoes 14 1/2 2 1/2 to 3

31

Ascor(ic Acid Pretreatment
8scorbic acid ,vitamin !. is an antio)idant that %eeps fruit from
dar%ening and enhances destruction of bacteria during drying. #ure crystals
usually are available at supermar%ets and drug stores. 6tir " 1F"
tablespoons ,12 grams. of pure ascorbic acid crystals into one &uart ,1333
milliliters. of cold water. 5or smaller batches prepare a solution using 1 1F2
teaspoons
,1= grams. of pure ascorbic acid crystals per " cups of cold water. Vitamin !
tablets can be crushed and used ,si) <33 milligram tablets e&ual 1 teaspoon

ascorbic acid.. +ne &uart of solution treats about 13 &uarts of cut fruit. !ut
peeled fruit directly in ascorbic acid solution. 6oa% for 13 minutes, remove
with a slotted spoon, drain well and dehydrate. !ommercial antio)idant
mi)tures are not as effective as ascorbic acid but are more readily available
in grocery stores. 5ollow directions on the container for fresh cut fruit.

Citric Acid or !emon Juice Pretreatment
!itric acid or lemon -uice may also be used as antidar%ening and
antimicrobial pretreatments. #repare the citric acid solution by stirring 1
teaspoon ,< grams. of citric acid into one &uart ,1333 milliliters. of cold
water. 5or the lemon -uice solution, mi) e&ual parts of lemon -uice and cold
water ,i.e., 1 cup lemon -uice and 1 cup water.. !ut the peeled fruit directly
into the citric acid or lemon -uice solution. 8llow to soa% 13 minutes, then
remove with a slotted spoon, drain well and dehydrate.

Sodium Meta(isulfite Pretreatment
6ulfur and sulfite compounds have been used for centuries to prevent
discoloration and reduce spoilage during the preparation, dehydration,
storage, and distribution of many foods. :owever, in recent years, sulfites
have been implicated as initiators of asthmatic reactions in some people,
especially those with asthma. 8s a result, the 5ood and 7rug 8dministration
,578. has banned the use of sulfites on fresh fruits and vegetables for sale
or served raw to consumers. $hey are still used as an antimicrobial agent
and to help preserve the color of some dried fruit products.

If you choose to use a sulfiting agent, use U.6.#. ,food grade. or
Eeagent Grade sodium metabisulfite, not #ractical Grade. 6odium
metabisulfite is often available at pharmacies or where wine'ma%ing supplies
are sold. 6tir 1 tablespoon ,"1 grams. sodium metabisulfite into one &uart
,1333 milliliters. of cold water. !ut the peeled fruit directly into the sodium
metabisulfite solution. 8llow to soa% 13 minutes, then remove with a slotted
32

spoon, drain well and dehydrate. Because of health and safety issues, we do
not recommend the burning of sulfur as a method for pretreating fruits prior
to drying.

Cracking Skins
5ruits such as grapes, prunes, small dar% plums, cherries, figs, and
firm berries have tough s%ins with a wa)'li%e coating. $o allow inside
moisture to evaporate, crac% or Wchec%X s%ins before drying whole fruits. $o
crac% s%ins, dip fruit in bris%ly boiling water for 13 to @3 seconds, then dip in
very cold water. 7rain on absorbent towels before placing on drying trays.

$rying Methods
8rrange pretreated fruits on drying trays in single layers, pit cavity
up. 7ry at 123 degrees 5 ,@34!. in an oven or dehydrator. $he length of
time needed to dry fruits will depend on the si(e of the pieces being dried,
humidity and the amount of air circulation in the dehydrator or oven.
$hinner slices and smaller pieces will dry more &uic%ly than larger, thic%er
pieces or whole fruits. 8lso, products will generally dry more &uic%ly in
convection ovens or electric dehydrators than in conventional ovens. 8t a
drying temperature of 123 degrees 5, plan on about < hours for thin apple
slices to "2 hours for peach halves. If possible, stir food and turn large
pieces over every 1 to 2 hours during the drying period. 5ruits scorch easily
toward the end of drying. $herefore, itJs best to turn the power off when
drying is almost complete and open the door wide for an additional hour
before removing pieces.

/esting for $ryness
5oods should be dry enough to prevent microbial growth and
subse&uent spoilage. 7ried fruits should be leathery and pliable. 6ee $able "
for dryness test on individual fruits. $o test foods for dryness, remove a few
pieces and let cool to room temperature. hen warm or hot, fruits seem
more soft, moist and pliable than they actually are. 6&uee(e a handful of
the fruit. If no moisture is left on the hand and pieces spring apart when
released, they are dry.

Post-$rying /reatment
Conditioning% hen drying is complete, some pieces will be more
moist than others due to their si(e and placement during drying.
!onditioning is a process used to evenly distribute the minimal residual
moisture throughout all pieces. $his reduces the chance of spoilage,
33

especially from mold. $o condition, place cooled, dried fruit loosely in large
plastic or glass containers, about two'thirds full. !over and store in a warm,
dry, well'ventilated place for four to 13 days. 6tir or sha%e containers daily
to separate pieces. If beads of moisture form inside, return food to drying
trays for further drying, then repeat conditioning process.
Pasteurizing. 5oods that might have been e)posed to insects
,including fruit flies and Indian meal moths. before or during the drying
process should be pasteuri(ed to destroy insect eggs. #asteuri(ing also
helps remove e)cess moisture that may have been reabsorbed during
conditioning.

Y Freezer method% 6eal dried food in heavy free(er containers ,bo)es
or bags.. 5ree(e for 2A hours to %ill insects and insect eggs. Eemove
and pac%age promptly for permanent storage. 7o not allow sweating
to ta%e place inside bags.
Y -ven method% Eeheat dried foods on trays at 1<345 for 13 minutes
or 1=<45 for 1< minutes. Eemove, cool &uic%ly and pac%age for
permanent storage. $his method of pasteuri(ing results in additional
loss of vitamins, and, if not done carefully, may scorch food.

Packaging and Storage
#ac% cooled, dried foods in small amounts in dry, scalded glass -ars
,preferably dar%. or in moisture' and vaporproof free(er containers, bo)es or
bags. 6tore in a cool, dry, dar% place. 6ee ;.13A for complete instructions on
pac%aging and storing. #roperly stored, dried fruits %eep well for si) to 1"
months.

#sing $ried Fruits
$o coo% dried fruit, cover with boiling water and simmer covered until
tender ,about 1< minutes.. If needed, sweeten to taste near the end of
coo%ing or after removing from heat. *ost dried fruits need no e)tra
sweetening. If desired, add a few grains of salt to help bring out the fruitJs
natural sweetness, or add a little lemon, orange or grapefruit -uice -ust
before serving. $his helps give fruits a fresh flavor and adds vitamin !.
$o reconstitute fruit for use in a coo%ed dish, such as a pie, place it in
a bowl and cover with boiling water. >et soa% until tender and li&uid is
absorbed ,one hour or longer.. $hinly sliced fruits may not re&uire soa%ing
before using in coo%ed dishes.
Eeconstituted or dried fruits are e)cellent in cobblers, breads, pies,
puddings, gelatin salads, mil% sha%es and coo%ed cereals. 8ny li&uid that
remains after soa%ing can be used as part of the water needed in the
recipe.
34

/a(le ?1 Steps for drying fruit%
Fruit Drying Procedure
Apples
Select mature, firm apples. Wash well. Pare, if desired, and core. Cut in rings or slices 1/8 to 1/4
inch thick or cut

in quarters or eighths. Dip in ascorbic acid or other antidarkening/antimicrobial solution for 10
minutes.

Remove from solution and drain well. Arrange in single layer on trays, pit side up. Dry until soft,
pliable, and
leathery; no moist area in center when cut.
Apricots
Select firm, fully ripe fruit. Wash well. Cut in half and remove pit. Do not peel. Dip in ascorbic acid
or other

antidarkening/antimicrobial solution for 10 minutes. Remove from solution and drain well. Arrange
in single

layer on trays, pit side up with cavity popped up to expose more flesh to the air. Dry until soft,
pliable, and
leathery; no moist area in center when cut.
Bananas
Select firm, ripe fruit. Peel. Cut in 1/8 inch slices. Dip in ascorbic acid or other solution for 10
minutes. Remove
and drain well. Arrange in single layer on trays. Dry until tough and leathery.
Berries
Select firm ripe fruit. Wash well. Leave whole or cut in half. Dip in boiling water 30 seconds to crack
skins or dip

in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain well. Arrange on
drying trays
not more than two berries deep. Dry until hard and berries rattle when shaken on trays.
Cherries
Select fully ripe fruit. Wash well. Remove stems and pits. Dip whole cherries in boiling water 30
seconds to

crack skins. May also dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove
and drain
well. Arrange in single layer on trays. Dry until tough, leathery, and slightly sticky.
Citrus peel
Select thick-skinned oranges with no signs of mold or decay and no color added to skin. Scrub
oranges well

with brush under cool running water. Thinly peel outer 1/16 to 1/8 inch of the peel; avoid white bitter
part. Dip in

ascorbic acid or other antidarkening/antimicrobial solution for 10 minutes. Remove from solution
and drain
well. Arrange in single layers on trays. Dry at 130F for 1 to 2 hours; then at 120F until crisp.
Figs
Select fully ripe fruit. Wash or clean well with damp towel. Peel dark skinned varieties if desired.
Leave whole if

small or partly dried on tree; cut large figs in halves or slices. If drying whole figs, crack skins by
dipping in

boiling water for 30 seconds. For cut figs, dip in ascorbic acid or other antimicrobial solution for 10
minutes.
Remove and drain well. Arrange in single layers on trays. Dry until leathery and pliable.
Grapes and black
Select seedless varieties. Wash, sort, remove stems. Cut in half or leave whole. If drying whole,
crack skins by
currants
dipping in boiling water for 30 seconds. If halved, dip in ascorbic acid or other antimicrobial solution
for 10
minutes. Remove and drain well. Dry until pliable and leathery with no moist center.
Melons
Select mature, firm fruits that are heavy for their size; cantaloupe dries better than watermelon.
Scrub outer

surface well with brush under cool running water. Remove outer skin, any fibrous tissue and seeds.
Cut into

1/4- to 1/2-inch thick slices. Dip in ascorbic acid or other antimicrobial solution for 10 minutes.
Remove and

drain well. Arrange in single layer on trays. Dry until leathery and pliable with no pockets of
moisture.
35

Nectarines and
Select ripe, firm fruit. Wash and peel. Cut in half and remove pit. Cut in quarters or slices if desired.
Dip in
peaches
ascorbic acid or other antidarkening/antimicrobial solution for 10 minutes. Remove and drain well.
Arrange in

single layer on trays pit side up. Turn halves over when visible juice disappears. Dry until leathery
and
somewhat pliable.
Pears
Select ripe, frim fruit. Bartlett variety is recommended. Wash fruit well. Pare, if desired. Cut in half
lengthwise

and core. Cut in quarters or eighths or slice 1/8- to 1/4-inch thick. Dip in ascorbic acid or other
antidarkening/

antimicrobial solution for 10 minutes. Remove and drain. Arrange in single layer on trays pit side
up. Dry until
springy and suede-like with no pockets of moisture.
Plums and prunes
Wash well. Leave whole if small; cut large fruit into halves (pit removed) or slices. If left whole,
crack skins in

boiling water 1 to 2 minutes. If cut in half, dip in ascorbic acid or other antimicrobial solution for 10
minutes.

Remove and drain. Arrange in single layer on trays pit side up, cavity popped out. Dry until pliable
and
leathery; pit should not slip when squeezed if prune not cut.

Fruits and 7egeta(les /-niversit# of
Georgia0
5ood drying is one of the oldest methods of preserving food for later use. It
can either be an alternative to canning or free(ing, or compliment these
methods. 7rying foods is simple, safe and easy to learn. ith modern food
dehydrators, fruit leathers, banana chips and beef -er%y can all be dried year
round at home.

8o' $rying Preserves Food
7rying removes the moisture from the food so bacteria, yeast and mold
cannot grow and spoil the food. 7rying also slows down the action of
en(ymes ,naturally occurring substances which cause foods to ripen., but
does not inactivate them.

Because drying removes moisture, the food becomes smaller and lighter in
weight. hen the food is ready for use, the water is added bac%, and the
food returns to its original shape.

5oods can be dried in the sun, in an oven or in a food dehydrator by using
the right combination of warm temperatures, low humidity and

In drying, warm temperatures cause the moisture to evaporate. >ow
humidity allows moisture to move &uic%ly from the food to the air. 8ir
current speeds up drying by moving the surrounding moist air away from
the food.

0rying (oods ,ut-
Sun $rying
$he high sugar and acid content of fruits ma%e them safe to dry in the sun.
Vegetables and meats are not recommended for sun drying. Vegetables are
low in sugar and acid. $his increases the ris%s for food spoilage. *eats are
high in protein ma%ing them ideal for microbial growth when heat and
humidity cannot be controlled.

$o dry in the sun, hot, dry, bree(y days are best. 8 minimum temperature of
A@45 is needed with higher temperatures being better. It ta%es several days
to dry foods out'of'doors. Because the weather is uncontrollable, sun drying
can be ris%y.

8lso, the high humidity in the 6outh is a problem. 8 humidity below @3
percent is best for sun drying. +ften these ideal conditions are not available
when fruit ripens.

5ruits dried in the sun are placed on trays made of screen or wooden
dowels. 6creens need to be safe for contact with food. $he best screens are
stainless steel, teflon coated fiberglass or plastic. 8void screens made from
?hardware cloth.? $his is galvani
or (inc. $hese materials
8lso avoid copper and aluminum screening. !opper destroys vitamin ! and
increases o)idation. 8luminum tends to discolor and corrode.

36
the right combination of warm temperatures, low humidity and
-of-0oors
in protein ma%ing them ideal for microbial growth when heat and
humidity cannot be controlled.
doors. Because the weather is uncontrollable, sun drying
?hardware cloth.? $his is galvani(ed metal cloth that is coated with cadmium
or (inc. $hese materials can o)idi(e, leaving harmful residues on the food.
-utdoor $rying .ack
the right combination of warm temperatures, low humidity and air current.
in protein ma%ing them ideal for microbial growth when heat and
doors. Because the weather is uncontrollable, sun drying
(ed metal cloth that is coated with cadmium
can o)idi(e, leaving harmful residues on the food.
37

*ost woods are fine for ma%ing trays. :owever, do not use green wood,
pine, cedar, oa% or redwood. $hese woods warp, stain the food or cause off'
flavors in the food.

#lace trays on bloc%s to allow for better air movement around the food.
Because the ground may be moist, it is best to place the rac%s or screens on
a concrete driveway or if possible over a sheet of aluminum or tin. $he
reflection of the sun on the metal increases the drying temperature. !over
the trays with cheesecloth to help protect the fruit from birds or insects.
5ruits dried in the sun must be covered or brought under shelter at night.
$he cool night air condenses and could add moisture bac% to the food, thus
slowing down the drying process.

Solar $rying
Eecent efforts to improve on sun drying have led to solar drying. 6olar
drying also uses the sun as the heat source. 8 foil surface inside the
dehydrator helps to increase the temperature. Ventilation speeds up the
drying time. 6horter drying times reduce the ris%s of food spoilage or mold
growth.

airflo'

plastic sheeting

foil surface

8omemade Solar $ryer

38

)asteuri1ation
6un or solar dried fruits and vine dried beans need treatment to %ill any
insect and their eggs that might be on the food. Unless destroyed, the
insects will eat the dried food. $here are two recommended pasteuri(ation
methods:
+% Freezer Method - 6eal the food in free(er'type plastic bags. #lace
the bags in a free(er set at 345 or below and leave them at least 2A
hours.

?% -ven Method - #lace the food in a single layer on a tray or in a
shallow pan. #lace in an oven preheated to 1@345 for 13 minutes.

8fter either of these treatments the dried fruit is ready to be conditioned
and stored.

0rying (oods -ndoors
*ost foods can be dried indoors using modern dehydra'tors, convection
ovens or conventional ovens. *icrowave ovens are recommended only for
drying herbs, because there is no way to create airflow in them.

Food $ehydrators
8 food dehydrator is a small electrical appliance for drying food indoors. 8
food dehydrator has an electric element for heat and a fan and vents for air
circulation. 7ehydrators are efficiently designed to dry foods &uic%ly at
12345.

5ood dehydrators are a relatively new item and are available from
department stores, mail'order catalogs, natural food stores, seed catalogs
and garden supply stores. !osts vary from ]23 to ]1<3 or above depending
on features. 6ome models are e)pandable and additional trays can be
purchased later. $welve s&uare feet of drying space dries about a half'
bushel of produce.

-ven $rying
Bveryone who has an oven has a dehydrator. By combining the factors of
heat, low humidity and air flow, an oven can be used as a dehydrator.

8n oven is ideal for occasional drying of meat -er%ies, fruit leathers, banana
chips or for preserving e)cess produce li%e celery or mushrooms. Because
the oven is needed for every day coo%ing, it may not be satisfactory for
preserving abundant garden produce.

+ven drying is slower than dehydrators because it does not have a built'in
39

fan for the air movement. ,:owever, some convection ovens do have a fan..
It ta%es about two times longer to dry food in an oven than it does in a
dehydrator. $hus, the oven is not as efficient as a dehydrator and uses more
energy.

/o #se 6our -ven - 5irst, chec% the dial and see if it can register as low as
12345. If your oven does not go this low, then your food will coo% instead of
dry. Use a thermometer to chec% the temperature at the ?warm? setting.

5or air circulation, leave the oven door propped open two to si) inches.
!irculation can be improved by placing a fan outside the oven near the door.
!8U$I+K: $his is not a safe practice for a home with small children.

Because the door is left open, the temperature will vary. 8n oven
thermometer placed near the food gives an accurate reading. 8d-ust the
temperature dial to achieve the needed 12345.

7rying trays should be narrow enough to clear the sides of the oven and
should be 1 to 2 inches shorter than the oven from front to bac%. !a%e
cooling rac%s placed on top of coo%ie sheets wor% well for some foods. $he
oven rac%s, holding the trays, should be two to three inches apart for air
circulation.

7ried fruits are uni&ue, tasty and nutritious. Begin by washing the fruit and
coring it, if needed. 5or drying, fruits can be cut in half or sliced. 6ome can
be left whole. 6ee the table W7rying 5ruits at :omeX later in this publication
for specific directions for preparing each fruit.

$hin, uniform, peeled slices dry the fastest. $he peel can be left on the fruit,
but unpeeled fruit ta%es the longer to dry. 8pples can be cored and sliced in
rings, wedges, or chips. Bananas can be sliced in coins, chips or stic%s.

5ruits dried whole ta%e the longest to dry. Before drying, s%ins need to be
?chec%ed? or crac%ed to speed drying. $o ?chec%? the fruit place it in boiling
water and then in cold water.

Because fruits contain sugar and are stic%y, spray the drying trays with
nonstic% coo%ing spray before placing the fruit on the trays. 8fter the fruit
dries for one to two hours, lift each piece gently with a spatula and turn.
)retreating the (ruit
#retreatments prevent fruits from dar%ening. *any light'colored fruits, such
as apples, dar%en rapidly when cut and e)posed to air. If not pretreated,
these fruits will continue to dar%en after they have dried.
31

5or long'term storage of dried fruit, sulfuring or using a sulfite dip are the
best pretreatments. :owever, sulfites found in the food after either of these
treatments have been found to cause asthmatic reactions in a small portion
of the asthmatic population. $hus, some people may want to use the
alternative shorter'term pretreatments. If home dried foods are eaten within
a short time, there may be little difference in the long' and short'term
pretreatments.

Sulfuring - 6ulfuring is an old method of pretreating fruits. 6ublimed sulfur
is ignited and burned in an enclosed bo) with the fruit. $he sulfur fumes
penetrate the fruit and act as a pretreatment by retarding spoilage and
dar%ening of the fruit. 5ruits must be sulfured out'of'doors where there is
ade&uate air circulation. ,5or more information contact your county
B)tension office..

Sulfite $ip - 6ulfite dips can achieve the same long'term anti'dar%ening
effect as sulfuring, but more &uic%ly and easily. Bither sodium bisulfite,
sodium sulfite or sodium meta'bisulfite that are U6# ,food grade. or
Eeagant grade ,pure. can be used. $o locate these, chec% with your local
drugstores or hobby shops, where wine'ma%ing supplies are sold.

Directions for ;se - 7issolve 1^2 to 1 1^" teaspoons sodium bisulfite per
&uart of water. ,If using sodium sulfite, use 1 1^" to 1 teaspoons. If using
sodium metabisulfite, use 1 to " tablespoons.. #lace the prepared fruit in
the mi)ture and soa% < minutes for slices, 1< minutes for halves. Eemove
fruit, rinse lightly under cold water and place on drying trays. 6ulfited foods
can be dried indoors or outdoors. ,$his solution can be used only once.
*a%e a new one for the ne)t batch..

Ascor(ic Acid - 8scorbic acid ,vitamin !. mi)ed with water is a safe way to
prevent fruit browning. :owever, its protection does not last as long as
sulfuring or sulfiting. 8scorbic acid is available in the powdered or tablet
form, from drugstores or grocery stores. +ne teaspoon of powdered ascorbic
acid is e&ual to 1333 mg of ascorbic acid in tablet form. ,If you buy <33 mg
tablets, this would be si) tablets..

Directions for ;se - *i) 1 teaspoon of powdered ascorbic acid ,or 1333 mg
of ascorbic acid tablets, crushed. in " cups water. #lace the fruit in the
solution for 1 to < minutes. Eemove fruit, drain well and place on dryer
trays. 8fter this solution is used twice, add more acid.

Ascor(ic Acid Mi2tures - 8scorbic acid mi)tures are a mi)ture of ascorbic
acid and sugar sold for use on fresh fruits and in canning or free(ing. It is
311

more e)pensive and not as effective as using pure ascorbic acid.

Directions for ;se - *i) 1 1^" tablespoons of ascorbic acid mi)ture with one
&uart of water. #lace the fruit in the mi)ture and soa% 1 to < minutes. 7rain
the fruit well and place on dryer trays. 8fter this solution is used twice, add
more ascorbic acid mi)ture.

Fruit Juice $ip - 8 fruit -uice that is high in vitamin ! can also be used as a
pretreatment, though it is not as effective as pure ascorbic acid. Cuices high
in vitamin ! include orange, lemon, pineapple, grape and cranberry. Bach
-uice adds its own color and flavor to the fruit.

Directions for ;se - #lace enough -uice to cover fruit in a bowl. 8dd cut fruit.
6oa% 1 to < minutes, remove fruit, drain well and place on dryer trays. $his
solution may be used twice, before being replaced. ,$he used -uice can be
consumed..

8oney $ip - *any store'bought dried fruits have been dipped in a honey
solution. 8 similar dip can be made at home. :oney dipped fruit is much
higher in calories.

Directions for ;se - *i) 1^" cup sugar with 1 1^" cups boiling water. !ool to
lu%ewarm and add 1F" cup honey. #lace fruit in dip and soa% 1 to < minutes.
Eemove, drain well and place on dryer trays.

Syrup &lanching - Blanching fruit in syrup helps it retain color fairly well
during drying and storage. $he resulting product is similar to candied fruit.
5ruits that can be syrup blanched include apples, apricots, figs, nectarines,
peaches, pears, plums and prunes.

Directions for ;se - !ombine 1 cup sugar, 1 cup light corn syrup and " cups
water in a saucepot. Bring to a oil. 8dd 1 pound of prepared fruit and
simmer 13 minutes. Eemove heat and let fruit stand in hot syrup for 13
minutes. >ift fruit out of syrup, rinse lightly in cold water, drain on paper
toweling and place on dryer trays.

Steam &lanching - 6team blanching also helps retain color and slow
o)idation. :owever, the flavor and te)ture of the fruit is changed.

Directions - #lace several inches of water in a large saucepot with a tight
fitting lid. :eat to boiling. #lace fruit not more than " inches deep, in a
steamer pan or wire bas%et over boiling water. !over tightly with lid and
312

begin timing immediately. 6ee below for blanching times. !hec% for even
blanching half way through the blanching time. 6ome fruit may need to be
stirred. hen done, remove e)cess moisture using paper towels and place
on dryer trays.

0rying the )repared (ruit
hichever drying method you choose'sun drying, solar drying, oven drying
or dehydrator drying'be sure to place the fruit in a single layer on the drying
trays. $he pieces should not touch or overlap. 5ollow the directions for the
drying method you choose and dry until the food tests dry. 8ppro)imate
drying times are given below. 5ood dries much faster at the end of the
drying period, so watch it closely.

0etermining 0ryness of (ruits
6ince dried fruits are generally eaten without being rehydrated, they should
not be dehydrated to the point of brittleness. *ost fruits should have about
"3 percent moisture content when dried.

$o test for dryness, cut several cooled pieces in half. $here should be no
visible moisture and you should not be able to s&uee(e any moisture from
the fruit. 6ome fruits may remain pliable, but are not stic%y or tac%y.
If a piece is folded in half, it should not stic% to itself. Berries should be dried
until they rattle when sha%en.

8fter drying, cool fruit 13 to @3 minutes before pac%aging. #ac%aging food
warm can lead to sweating and moisture buildup. :owever, e)cessive delays
in pac%aging could allow moisture to re'enter food. Eemember, if you have
dried fruit in the sun, it must be pasteuri(ed before it is pac%aged.

Conditioning Fruits
hen dried fruit is ta%en from the dehydrator or oven, the remaining
moisture may not be distributed e&ually among the pieces because of their
si(e or their location in the dehydrator. !onditioning is a process used to
e&ual'i(e the moisture and reduce the ris% of mold growth.
$o condition the fruit, ta%e the dried fruit that has cooled and pac% it loosely
in plastic or glass -ars. 6eal the containers and let them stand for seven to
ten days. $he e)cess moisture in some pieces will be absorbed by the drier
pieces. 6ha%e the -ars daily to separate the pieces and chec% the moisture
313

condensation. If condensation develops in the -ar, return the fruit to the
dehydrator for more drying. 8fter conditioning, pac%age and store the fruit.
$.6)0; :;/A&!S
Vegetables can also be preserved by drying. Because they contain less acid
than fruits, vegetables are dried until they are brittle. 8t this stage, only
13L moisture remains and no microorganism can grow.
Preparing :egeta(les
$o prepare vegetables for drying, wash in cool water to remove soil and
chemical residues. $rim, peel, cut, slice or shred vegetables according to the
directions for each vegetable in the chart below. Eemove any fibrous or
woody portions and core when necessary, removing all decayed and bruised
areas. Ieep pieces uniform in si(e so they will dry at the same rate. 8 food
slicer or food processor can be used. #repare only as many as can be dried
at one time.
water. !over and blanch according to directions. Begin timing when water
returns to boiling. If it ta%es longer than one minute for the water to come
bac% to boiling, too many vegetables were added. Eeduce the amount in the
ne)t batch.
6team Blanching ' Use a deep pot with a tight fitting lid and a wire bas%et,
colander or sieve placed so the steam will circulate freely around the
vegetables. 8dd water to the pot and bring to a rolling boil. #lace the
vegetables loosely in the bas%et no more than " inches deep. #lace the
bas%et of vegetables in the pot, ma%ing sure the water does not come in
contact with the vegetables. !over and steam according to the directions.
Cooling and $rying the Prepared :egeta(les
8fter blanching, dip the vegetables briefly in cold water. hen they feel only
slightly hot to the touch, drain the vegetables by pouring them directly onto
the drying tray held over the sin%. ipe the e)cess water from under'neath
the tray and arrange the vegetables in a single layer. $hen place the tray
immediately in the dehydrator or oven. $he heat left in the vegetables from
blanching will cause the drying process to begin more &uic%ly. atch the
vegetables closely at the end of the drying period. $hey dry much more
&uic%ly at the end and could scorch.
314

$etermining $ryness of :egeta(les
Vegetables should be dried until they are brittle or ?crisp.? 6ome vegetables
would actually shatter if hit with a hammer. 8t this stage, they should
contain about 13 percent moisture. Because they are so dry, they do not
need conditioning li%e fruits.
Pretreating :egeta(les
Blanching is a necessary step in preparing vegetables for drying. By
definition, blanching is the process of heating vegetables to a temperature
high enough to destroy en(ymes present in tissue. Blanching stops the
en(yme action which could cause loss of color and flavor during drying and
storage. It also shortens the drying and rehydration time by rela)ing the
tissue walls so moisture can escape and later re'enter more rapidly.

Vegetables can be water blanched or steam blanched. ater blanching
usually results in a greater loss of nutrients, but it ta%es less time than
steam blanching.

ater Blanching ' 5ill a large pot "F1 full of water, cover and bring to a
rolling boil. #lace the vegetables in a wire bas%et or a colander and
submerge them in the
$.6)0; F.#)/ !A/8.
5ruit leather is a tasty, chewy, dried fruit product. 5ruit leathers are made
by pouring purRed fruit onto a flat surface for drying. hen dried, the fruit
is pulled from the surface and rolled. It gets the name ?leather? from the
fact that when purRed fruit is dried, it is shiny and has the te)ture of
leather.

Leather (rom (resh (ruit
Y 6elect ripe or slightly overripe fruit.
Y ash fresh fruit or berries in cool water. Eemove peel, seeds and stem.
Y !ut fruit into chun%s. Use " cups of fruit for each 11? ) 1<? inch fruit
leather. #urRe fruit until smooth.
Y 8dd " teaspoons of lemon -uice or 1FA teaspoon ascorbic acid ,1=<
mg. for each " cups of light colored fruit to prevent dar%ening.
+ptional: $o sweeten, add corn syrup, honey or sugar. !orn syrup or
315

honey is best for longer storage because it prevents crystals. 6ugar is fine
for immediate use
or short storage. Use 1^2 to 1^" cup sugar, corn syrup or honey for each
" cups of fruit. 6accharin'based sweeteners could also be used to reduce
tartness without adding calories. 8spartame sweeteners may lose
sweetness during drying.

Leathers (rom Canned or (ro1en (ruits
M :ome preserved or store bought canned or fro(en fruit can be used.
M 7rain fruit, save li&uid.
M Use 1 pint of fruit for each 11? ) 1<? leather.
M #urRe fruit until smooth. If thic%, add li&uid.
M 8dd " teaspoons of lemon -uice or 1FA teaspoon ascorbic acid ,1=<
mg. for each " cups of light colored fruit to prevent dar%ening.
M If desired, sweeten as directed above for leathers from fresh fruit.
M 8pplesauce can be dried alone or added to any fresh fruit purRe as an
e)tender. It decreases tartness and ma%es leather smoother and more
pliable.

0rying the Leather
5or drying in the oven or sun, line coo%ie sheets with plastic wrap. In a
dehydrator, use plastic wrap or the specially designed plastic sheets that
come with the dehydrator. #our the leather onto the lined coo%ie sheets or
tray. 6pread it evenly to a thic%ness of 1FA inch.

7ry the fruit leather at 1234 5 until no indention is left when you touch the
center with your finger. $his could ta%e about @ to A hours in the
dehydrator, up to 1A hours in the oven and 1 to " days in the sun. hile
still warm, peel from the plastic wrap. !ool and rewrap in plastic and store.

PAC=A;)0; A0$ S/-.)0; $.)$ F--$S
8fter foods are dried, cool them completely. $hen pac%'age them in clean
moisture'vapor'resistant containers. Glass -ars, metal cans or free(er
containers are good storage containers, if they have tight'fitting lids. #lastic
free(er bags are acceptable, but they are not insect and rodent proof. 5ruit
that has been sulfured or sulfited should not touch metal. #lace the fruit in
a plastic bag before storing it in a metal can.

7ried food should be stored in a cool, dry, dar% place. *ost dried fruits can
be stored for 1 year at @34 5, @ months at A34 5. 7ried vegetables have
316

about half the shelf'life of fruits. 5ruit leathers should %eep for up to 1
month at room temperature. $o store any dried product longer, place it in
the free(er.

#S)0; $.)$ F--$S

7ried fruits can be eaten as is or reconstituted. 7ried vegetables must be
reconstituted. +nce reconstituted, dried fruits or vegetables are treated as
fresh. 5ruit leathers and meat -er%y are eaten as is.

$o reconstitute dried fruits or vegetables, add water to the fruit or vegetable
and soa% until the desired volume is restored. ,6ee the chart on rehydrating
dried food, for the amount of water to add and minimum soa%ing time.. 7o
not over'soa% the food. +ver'soa%ing produces loss of flavor and a mushy,
water'logged te)ture.

5or soups and stews, add the dehydrated vegetables, without rehydrating
them. $hey will rehydrate as the soup or stew coo%s. 8lso, leafy vegetables
and tomatoes do not need soa%ing. 8dd enough water to cover and simmer
until tender. !8U$I+KU If soa%ing ta%es more than " hours, refrigerate the
product for the remainder of the time.
317

Rehydrating Dried Foods

Product Water to Add to 1 Minimum Soaking
Cup Dried Food (Cups) Time (Hours)

Fruits*

Apples 1 12 12
Pears 1 34 1 14
Peaches 2 1 14

Vegetables**

Asparagus 2 14 1 12
Beans, lima 2 12 1 12
Beans, green snap 2 12 1
Beets 2 34 1 12
Carrots 2 14 1
Cabbage 3 1
Corn 2 14 12
Okra 3 12
Onions 2 34
Peas 2 12 12
Pumpkin 3 1
Squash 1 34 1
Spinach 1 12
Sweet Potatoes 1 12 12
Turnip Greens and 1 34
other greens

* Fruits Water is at room temperature.
Vegetables Boiling water used

Drying Fruits at Home

Pretreatment (Choose One)

Blanch

Dryin
g
Time
s
Sulfur Steam Syrup
Dehy
drato
r*
Fruit Preparation (hours) (minutes) (minutes) Other
(hour
s)

Apples Peel and core, cut into

34

3-5 min, 10 -ascorbic acid mixture 6-12
slices or rings about 1/8 depending -ascorbic acid solution
inch thick. on texture -fruit juice dip
-sulfite dip

Apricots Pit and halve. May 2 3-4 10 -ascorbic acid mixture
24-
36**
slice if desired. -ascorbic acid solution
-fruit juice dip
-sulfite dip

Bananas Use solid yellow or slightly

-honey dip 8-10
318

brown-flecked bananas. Avoid -ascorbic acid solution
bruised or overripe bananas. -ascorbic acid mixture
Peel and slice 14-inch to 3/8-inch -fruit juice dip
thick, crosswise or lengthwise. -sulfite dip

Berries

Firm Wash and drain berries with -plunge into boiling 24-36
waxy coating (blueberries, water 15-30 seconds to
cranberries, currants, gooseberries, "check" skins. Stop cooking
huckleberries). action by placing fruit in ice

water. Drain on paper
towels.
Soft Wash and drain. (boysenberries,

-No pretreatment
necessary.

strawberries)

Cherries Stem, wash, drain and pit fully

10 -Whole: dip in boiling water 24-36
ripe cherries. Cut in half, chop, (for sour 30 seconds or more
or leave whole. cherries) to check skins.
-Cut and pitted: No
-Pretreatment necessary.

Citrus Peel Peels of citron, grapefruit, kumquat,

-No pretreatment
necessary.
8-
12
lime, lemon, tangelo and tangerine
can be dried. Thick-skinned navel
orange peel dries better than
thin-skinned Valencia peel. Wash
thoroughly. Remove outer 1/6 to
1/8 inch of peel. Avoid white bitter pith.

Figs Select fully ripe fruit. Immature 1

-Whole: Dip in boiling water 6-12**
fruit may sour before drying. (whole) 30 seconds or more to
Wash or clean whole fruit with check skins. Plunge in ice
damp cloth. Leave small fruit
water to stop further
cooking.
whole, otherwise cut in half. Drain on paper towels.

Grapes
Seedless Leave whole. -Whole: Dip in boiling water 12-20
30 seconds or more to
With seeds Cut in half and check skins. Plunge in ice
remove seeds.
water to stop further
cooking.
Drain on paper towels.
-Halves: no pretreatment necessary.

319

Drying Fruits at Home (continued)

Pretreatment (Choose One)

Blanch

Dryi
ng
Tim
es
Sulfur Steam Syrup
Deh
ydra
tor*
Fruit Preparation (hours) (minutes) (minutes) Other
(ho
urs)

Nectarines When sulfering, pit and halve; 2-3 8 10

-ascorbic acid solution

and if desired, remove skins. For (halves) -ascorbic acid mixture
Peaches steam and syrup blanching, 1 (slice) -fruit juice dip
leave whole, then pit and -sulfiting
halve. May also be sliced
or quartered.

Pears Cut in half and core. Peeling 5 (halves) 6 minutes 10

-ascorbic acid solution

preferred. May also slice 2 (slices) (halves) -ascorbic acid mixture
or quarter. -fruit juice dip
-sulfiting

Persimmons Use firm fruit of long, soft

-may syrup blanch

varieties and fully ripe fruit
of round drier varieties. Peel
and slice using stainless steel knife.

Pineapple Use fully ripe, fresh pineapple.

No pretreatment necessary
Wash, peal and remove thorny
eyes. Slice lengthwise and remove
core. Cut in 1/2-inch slices,
crosswise.

Plums Leave whole or if sulfuring,

-Sun drying: (whole) dip

32

(Prunes) halve the fruit. 1 in boiling water 30 seconds
or more to check skins.
-Oven or dehydrator drying:
rinse in hot tap water.

* Because of variations in air circulation, drying times in conventional ovens could be up to twice as long.
Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity.
** Drying times are shorter for slices and other cuts of fruit.

Drying Vegetables at Home

Blanching Time Drying Time
Steam Water Dehydrator*
Vegetable Preparation (minutes) (minutes) (hours)

Artichokes-Globe Cut hearts into 1/8-inch strips. Heat in boiling

6-8

4-6
solution of 34 cups water and 1 tablespoon
lemon juice.

Asparagus Wash thoroughly. Cut large tips in half. 4-5 3 12 - 4 12 4-6

Beans, green Wash thoroughly. Cut in short pieces or 2-2 12 2 8-14
lengthwise. (May freeze for 30 to 40 minutes
after blanching for better texture.)

Beets Cook as usual. Cool; peel. Cut into Already cooked no further 10-12
shoestring strips 1/8-inch thick. blanching required.

Broccoli Trim, cut as for serving. Wash thoroughly. 3-3 12 2 12-15
Quarter stalks lengthwise.

Brussels Sprouts Cut in half lengthwise through stem. 6-7 4 12 - 5 12 12-18

Cabbage Remove outer leaves; quarter and core. 2 12-3** 1 12-2 10-12
Cut into strips 1/8-inch thick.

Carrots Use only crisp, tender carrots. Wash thoroughly. 3-3 12 3 12 10-12
Cut off roots and tops; preferably peel, cut in
slices or strips 1/8-inch thick.
Cauliflower Prepare as for serving. 4-5 3-4

12-15

Celery Trim stalks. Wash stalks and leaves 2 2

10-16
thoroughly. Slice stalks.

Corn, cut Husk, trim and blanch until milk does not 2-2 12 1 12 6-10
exude from kernel when cut. Cut the kernels
from the cob after blanching.

Eggplant Use the same directions as for summer squash 3 12 3 12-14
321

Garlic Peel and finely chop garlic bulbs. No other No blanching is needed. 6-8
pretreatment is needed. Odor is pungent.

Greens (chard, Use only young tender leaves. Wash and 2-2 12** 1 12 8-10
kale, turnip,
spinach) trim very thoroughly.

Horseradish Wash; remove small rootlets and stubs. none 4-10
Peel or scrape roots. Grate.

Mushrooms Scrub thoroughly. Discard any tough, woody none 8-10
(WARNING, stalks. Cut tender stalks into short sections.
see footnote***) Do not peel small mushrooms or "buttons."
Peel large mushrooms, slice.
322

Drying Vegetables at Home (continued)

Blanching Time Drying Time
Steam Water Dehydrator*
Vegetable Preparation (minutes) (minutes) (hours)

Okra Wash, trim, slice crosswise in 1/8- to 14-inch disks.

none 8-10

Onions Wash, remove outer "paper shells." Remove tops

none 3-9
and root ends, slice 1/8- to 14-inch thick.

Parsley Wash thoroughly. Separate clusters. Discard none 1-2
long or tough stems.

Peas, Green Shell 3 2 8-10

Peppers, Wash, stem, core. Remove "partitions." none 8-12
and Pimientos Cut into disks about 3/8 by 3/8 inch.

Potatoes Wash, peel. Cut into shoestring strips 14-inch 6-8 5-6 8-12
thick, or cut in slices 1/8-inch thick.

Pumpkin and Cut or break into pieces. Remove seeds and 2 12-3 1 10-16
Hubbard Squash cavity pulp. Cut into 1-inch wide strips. Peel
rind. Cut strips crosswise into pieces about
1/8-inch thick.

Squash: Summer Wash, trim, cut into 14-inch slices. 2 12-3 1 12 10-12

Tomatoes, Steam or dip in boiling water to loosen skins. 3 1 10-18
for stewing Chill in cold water. Peel. Cut into sections
about 34-inch wide, or slice. Cut small
pear or plum tomatoes in half.

* Drying times in a conventional oven could be up to twice as long, depending on air circulation.
** Steam until wilted.
*** WARNING: The toxins in poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only
an expert can differentiate between poisonous and edible varieties.

323

Her(s
7rying is the easiest method of preserving herbs. 6imply e)pose the leaves,
flowers or seeds to warm, dry air. >eave the herbs in a well ventilated area
until the moisture evaporates. 6un drying is not recommended because the
herbs can lose flavor and color.
$he best time to harvest most herbs for drying is -ust before the flowers first
open when they are in the bursting bud stage. Gather the herbs in the early
morning after the dew has evaporated to minimi(e wilting. 8void bruising
the leaves. $hey should not lie in the sun or unattended after harvesting.
Einse herbs in cool water and gently sha%e to remove e)cess moisture.
7iscard all bruised, soiled or imperfect leaves and stems.
7ehydrator drying is a fast and easy way to dry high &uality herbs because
temperature and air circulation can be controlled. #re'heat dehydrator with
the thermostat set to ;<45 to 11<45. In areas with higher humidity,
temperatures as high as 1"<45 may be needed. 8fter rinsing under cool,
running water and sha%ing to remove e)cess moisture, place the herbs in a
single layer on dehydrator trays. 7rying times may vary from 1 to 2 hours.
!hec% periodically. :erbs are dry when they crumble, and stems brea% when
bent. !hec% your dehydrator instruction boo%let for specific details.
9ess )ender 1erbs 0 $he more sturdy herbs such as rosemary, sage,
thyme, summer savory and parsley are the easiest to dry without a
dehydrator. $ie them into small bundles and hang them to air dry. 8ir drying
outdoors is often possible/ however, better color and flavor retention usually
results from drying indoors.
)ender-9eaf 1erbs 0 Basil, oregano, tarragon, lemon balm and the mints
have a high moisture content and will mold if not dried &uic%ly. $ry hanging
the tender'leaf herbs or those with seeds inside paper bags to dry. $ear or
punch holes in the sides of the bag. 6uspend a small bunch ,large amounts
will mold. of herbs in a bag and close the top with a rubber band. #lace
where air currents will circulate through the bag. 8ny leaves and seeds that
fall off will be caught in the bottom of the bag.
8nother method, especially nice for mint, sage or bay leaf, is to dry the
leaves separately. In areas of high humidity, it will wor% better than air
drying whole stems. Eemove the best leaves from the stems. >ay the leaves
on a paper towel, without allowing leaves to touch. !over with another towel
and layer of leaves. 5ive layers may be dried at one time using this method.
324

7ry in a very cool oven. $he oven light of an electric range or the pilot light
of a gas range furnishes enough heat for overnight drying. >eaves dry flat
and retain a good color.
*icrowave ovens are a fast way to dry herbs when only small &uantities are
to be prepared. 5ollow the directions that come with your microwave oven.
hen the leaves are crispy dry and crumple easily between the fingers, they
are ready to be pac%aged and stored. 7ried leaves may be left whole and
crumpled as used, or coarsely crumpled before storage. :us%s can be
removed from seeds by rubbing the seeds between the hands and blowing
away the chaff. #lace herbs in airtight containers and store in a cool, dry,
dar% area to protect color and fragrance.
7ried herbs are usually 1 to 2 times stronger than the fresh herbs. $o
substitute dried herbs in a recipe that calls for fresh herbs, use 1F2 to 1F1 of
the amount listed in the recipe.

$er4#
Cer%y is a lightweight, dried meat product that is a handy food for
bac%pac%ers, campers and outdoor sports enthusiasts. It re&uires no
refrigeration. Cer%y can be made from almost any lean meat, including beef,
por%, venison or smo%ed tur%ey breast. ,Eaw poultry is generally not
recommended for use in ma%ing -er%y because of the te)ture and flavor of
the finished product..
Eaw meats can be contaminated with microorganisms that cause disease.
$hese harmful bacteria can easily multiply on moist, high protein foods li%e
meat and poultry and can cause illness if the products are not handled
correctly. If por% or wild game is used to ma%e -er%y, the meat should be
treated to %ill the trichinella parasite before it is sliced and marinated. $his
parasite causes the disease trichinosis. $o treat the meat, free(e a portion
that is @ inches or less thic% at 3S5 or below for at least 13 days. 5ree(ing
will not eliminate bacteria from the meat.
5ollow these recommendations for safe handling of meat and poultry:
8lways wash hands thoroughly with soap and running water for at least "3
seconds before and after handling raw meats.
Use clean e&uipment and utensils.
Ieep meat and poultry refrigerated at 23S5 or below. Use ground beef and
poultry within " days, red meats within 1 to < days or free(e for later use.
$haw fro(en meat in the refrigerator, not on the %itchen counter.
325

*arinate meat in the refrigerator. 7o not save and re'use marinade.
hen preparing -er%y from wild game, it is important to remember that the
wound location and s%ill of the hunter can affect the safety of the meat. If the
animal is wounded in such a way that the contents of its gut come in contact
with the meat or the hunterJs hands while dressing the meat, fecal bacteria can
contaminate the meat. It is best to avoid ma%ing -er%y from this meat and use

it only in ways that it will be thoroughly coo%ed. 7eer carcasses should be
rapidly chilled to avoid bacterial growth. $he ris% of foodborne illness from
home'dried -er%y can be decreased by allowing the internal temperature of the
meat to reach 1@3S5, but in such a way as to prevent case hardening. $wo
methods can be used: heating meat strips in marinade before drying or
heating the dried -er%y strips in an oven after the drying process is completed.
7irections for both methods are below. hen the strips are heated in a
marinade before drying, drying times will be reduced. !olor and te)ture will
differ from traditional -er%y.
Preparing the Meat
#artially free(e meat to ma%e slicing easier. $he thic%ness of the meat strips
will ma%e a difference in the safety of the methods recommended in this
boo%. 6lice meat no thic%er than H inch. $rim and discard all fat from meat
because it becomes rancid &uic%ly. If a chewy -er%y is desired, slice with the
grain. 6lice across the grain if a more tender, brittle -er%y is preferred. 8
tenderi(er can be used according to pac%age directions, if desired. $he meat
can be marinated for flavor and tenderness. *arinade recipes may include
oil, salt, spices and acid ingredients such as vinegar, lemon -uice, teriya%i, or
soy sauce or wine.
Jerky Marinade
1 1F" ' " pounds of lean meat ,beef, por% or venison.
1F2 cup soy sauce
1 tablespoon orcestershire sauce
1F2 teaspoon each of blac% pepper and garlic powder
1F" teaspoon onion powder
1 teaspoon hic%ory smo%e'flavored salt
!ombine all ingredients. #lace strips of meat in a shallow pan and cover with
marinade. !over and refrigerate 1'" hours or overnight. #roducts marinated
for several hours may be more salty than some people prefer. If you choose
to heat the meat prior to drying to decrease the ris% of foodborne illness, do
so at the end of the marination time. $o heat, bring strips and marinade to a
326

boil and boil for < minutes before draining and drying. If strips are more
than H inch thic%, the length of time may need to be increased. If possible,
chec% the temperature of several strips with a metal stem'type thermometer
to determine that 1@3S5 has been reached.
$rying the Meat
Eemove meat strips from the marinade and drain on clean, absorbent
towels. 8rrange strips on dehydrator trays or ca%e rac%s placed on ba%ing
sheets for oven drying. #lace the slices close together, but not touching or
overlapping. #lace the rac%s in a dehydrator or oven preheated to 123S5.
7ry until a test piece crac%s but does not brea% when it is bent ,13 to "2
hours for samples not heated in marinade.. 6amples heated in marinade will
dry faster. Begin chec%ing samples after 1 hours. +nce drying is completed,
pat off any beads of oil with clean, absorbent towels and cool. Eemove strips
from the rac%s. !ool. #ac%age in glass -ars or heavy plastic food storage
bags. Vacuum pac%aging is also a good option.
If the strips were not heated in marinade prior to drying, they can be heated
in an oven after drying as an added safety measure. #lace strips on a ba%ing
sheet, close together, but not touching or overlapping. 5or strips originally
cut 1F2 inch thic% or less, heat 13 minutes in an oven preheated to "=<S5.
,$hic%er strips may re&uire longer heating to reach 1@3S5..
Making Jerky from ;round Meat
Cer%y can be made from ground meat using special presses to form or shape
the product. 7isease'causing microorganisms are more difficult to eliminate
in ground meat than in whole meat strips. ,If ground meat is used, follow
the general tips for safe handling of meat and poultry, above.. Be sure to
follow the dehydrator manufacturerJs directions when heating the product at
the end of drying time. 8gain, an internal temperature of 1@3S5 is necessary
to eliminate disease'causing bacteria such as B. coli +1<=::=, if present.
Storing the Jerky
#roperly dried -er%y will %eep at room temperature two wee%s in a sealed
container. 5or best results, to increase shelf life and maintain best flavor and
&uality, refrigerate or free(e -er%y.

327

%eathers and $er4ies /Colorado State
-niversit#0
Fruit !eather
5ruit leather is made by drying thin layers of pureed fruit in the oven
or dehydrator. 6ometimes called fruit rolls or taffies, fruit leathers ma%e
delicious, wholesome and nutritious high'energy snac%s for bac%pac%ers,
campers and active children. $hey are relatively light in weight, easy to
prepare and a good way to use left'over canned fruit and slightly over'ripe
fresh fruit.
5ruit leathers can be eaten as is, or made into a beverage by
combining < parts water with 1 part leather in a food blender. $hey also can
be used in pie fillings, in coo%ing and as a dessert topping.
*ost fruit or combinations of fruits can be used. 8pricots, apples,
grapes, berries, bananas, pineapples, oranges, pears, peaches, plums,
melons, and most tropical fruits can be blended and dried to ma%e fruit
leathers. Grapefruit and lemons are not recommended because they turn
bitter when dried.
7rying is one of the least e)act ways to preserve foods. $he length of
drying time will depend on the e&uipment used and the humidity of the air.
In the past, recommendations for preparing fruit leather from both fresh and
coo%ed fruit have been given. :owever, because of increasing concerns with
bacteria such as Escericia coli +1<=::= ,E& coli +1<=::=. being able to
survive the drying process if present, itJs best to heat the fruit to 1@345
before drying. #re'heating also stops the maturing action of en(ymes in the
fruit, helps preserve the fruitJs natural color and speeds the drying process.

!eather Preparation
6elect ripe or slightly over'ripe fruit. 6ort and thoroughly rinse or
scrub the fruit under running water. Eemove and discard blemishes or
defective parts. #eel tough's%inned fruits such as winter apples, oranges,
peaches, pears and tomatoes, if desired. #it and core fruit as needed.
Eemove seeds from grapes. :ull strawberries.
!ut fruit into chun%s and place in the top of a double boiler. #lace
water in the bottom of the double boiler and bring to a boil. !over and
steam for 1< to "3 minutes or until the fruit is soft and a thermometer
placed in the fruit mi)ture registers at 1@345. $he fruit mi)ture may also be
coo%ed in a microwave oven.
#lace cut fruit in a glass casserole. !over and microwave on full power
,high. for @ to A minutes per two cups of fruit, stirring every " minutes.
#lace coo%ed fruit in blender. 8dd G teaspoon of ascorbic acid crystals
or " tablespoons lemon -uice per " cups of fruit to protect the color and help
destroy bacteria during drying. If desired, add 1 to " tablespoons of sugar,
328

corn syrup or honey per " cups of fruit. 8 small amount of spice ,H
teaspoon cinnamon or a dash of nutmeg. may also be added per " cups
puree, for taste variety.
,ortcut canned metod. 6ubstitute canned fruit or strained baby food
without tapioca for the coo%ed fruit above. !anned applesauce and strained
baby fruit will not need to be pureed. +ther canned fruits will need to be
drained and pureed in a blender, food grinder or by hand. !anned fruits are
already processed,
which destroys bacteria and stops en(yme action. $hus, the addition of
ascorbic acid or lemon -uice is not necessary.
!anned fruits, such as applesauce, can be mi)ed with more e)pensive
fresh fruits to help stretch the fruit concentrate and soften the flavor of
sharp'tasting fruits, such as cranberries. $he addition of applesauce to -uicy
fruits also eases drying.

!eather $rying
6pray a coo%ie sheet or similar flat tray with vegetable spray or line
with plastic wrap. *a%e sure the coo%ie sheet or tray has an edge to prevent
spillage of the puree. 6pread the fruit concentrate evenly over the pan
surface to a depth of 1FA to 1F2'inch. $wo cups of puree is enough to cover
a 1"' by 1='inch coo%ie sheet. 7ry the concentrate in an oven or
dehydrator.
!+en Drying. 6et oven at the lowest setting ,1234 to 12<45.. #lace the
trays of puree on the oven rac% and leave the door open " to @ inches,
depending on the oven door. !hec% the oven temperature periodically with a
thermometer to be sure the air temperature of the oven is at the desired
level. If necessary, turn off the oven for a short time to reduce the
temperature. $he fruit concentrate should dry in 2 to 13 hours. $est
fre&uently for dryness ,see test for dryness..
Deydrator drying. #lace sheets or trays of fruit concentrate in the
dehydrator. 6et temperature control at 1234 to 12<45 or follow
manufacturerJs directions. $est fre&uently for dryness. 7rying time will be 2
to 13 hours.
)est for dryness. #roperly dried fruit leather will be translucent and
slightly tac%y to the touch, but easily peeled from the pan or plastic wrap.
$est for dryness by touching the leather in several places/ no indentations
should be evident. >ift the edge of the leather, which will adhere tightly to
the surface, and peel it bac% about an inch. If it peels readily, it is properly
dried. If the leather has cooled, it may need to be warmed in an oven at
1<345 for a few minutes to help it peel away more easily. If the leather
329

crac%s or chips, it has dried for too long, but is still edible.
,torage. 8fter loosening the edge of the leather from the plastic wrap
or pan, loosely roll the leather in plastic wrap or wa)ed paper in one piece.
6tore the roll in one piece or cut into 1'inch strips. #lace the strips or rolls of
leather in a plastic bag, glass container, paper bag or other container. Until
the leather is completely dry, the container lid should not be tightened nor
the bag opening twisted tightly. If the leather has not dried completely, it
may become stic%y or develop mold growth during airtight storage.
6tore fruit leather in a cool, dry, dar% place. It will retain good &uality
for up to one year in the free(er, several months in the refrigerator, or one
to two months at room temperature ,=345..
Kutritional food values become concentrated in dried fruit, and so do
calories. 6ince moisture is gone, the residue is concentrated. 8 1' by 1='inch
strip of applesauce leather provides appro)imately 23 calories, assuming "
cups of canned sweetened applesauce were dried on a 1"' by 1='inch pan.

Meat Jerky
Cer%y is made by drying thin strips of lean meat to about one'fourth its
original weight. In the past, preparation and heating recommendations for
-er%y have been &uite general. Eecommendations have included drying in
the sun, oven or dehydrator. 6un drying is no longer recommended due to a
lac% of steady controlled heat source ,12<45. and the potential for
contamination from animals, insects, dust and bacteria. 8lthough drying in
the oven or dehydrator allows for a safer product, illnesses in recent years
due to 6almonella and Escericia coli +1<=::= in homemade -er%y products
have raised &uestions about the safety of all methods of drying -er%y
products at home.
E& coli +1<=::= is especially dangerous because of the severe
conse&uences of infection, particularly for people who are young, elderly or
immuno'compromised. $he pathogen has a very low infectious dose, thus
raising concerns for food products consumed raw or with inade&uate
coo%ing. In addition, E& coli +1<=::= can adapt to acidic conditions and has
been found to survive many wee%s on dry surfaces, even at refrigerated
temperatures. $hus, there is a strong indication for the potential ris% of E&
coli +1<=::= surviving in dried foods.
+ne method for ensuring the ade&uate destruction of E& coli +1<=::=
during -er%y preparation is to pre'coo% the meat to 1@345 before drying. $his
method is currently recommended by the *eat and #oultry :otline ,1'A33'
33

<1<'2<<<. of the U.6. 7epartment of 8griculture ,U678.. #re'coo%ing
creates a product that is different than traditional -er%y and therefore may
not be well received by consumers. 8lso, the product may not dry evenly
throughout because of case'hardening on the outside surface.
$he -er%y preparation methods given below were developed as part of
a -oint pro-ect between the 7epartment of 5ood 6cience and :uman
Kutrition and the 7epartment of 8nimal 6ciences at !olorado 6tate
University, and were found effective in reducing E& coli +1<=::= numbers in
inoculated samples.

Jerky Preparation
Use only lean meats in e)cellent condition. Eound, flan% and chuc%
stea%, rump roast, bris%et and cross rib are good choices. :ighly marbled
and fatty cuts do not wor% as well. hen preparing -er%y products, %eep raw
meats and their -uices away from other foods. Eemove any thic% connective
tissue and gristle from meat. $rim off visible fat with a sharp %nife. 5at
becomes rancid &uic%ly and causes the development of off'flavors during
drying or storage. 5ree(e meat in moisture'proof paper or plastic wrap until
firm but not solid.
6lice the meat on a clean cutting board while still slightly fro(en into
long thin strips, appro)imately 1FA to 1F2'inch thic%, 1 to 1G'inches wide
and 2 to 13 inches long. If chewy -er%y is preferred, slice with the grain/
slice across the grain for a more tender, brittle -er%y.

>ay the strips out in a single layer on a clean and saniti(ed smooth
surface ,cutting board, counter top, coo%ie sheet.. 5latten the strips with a
rolling pin so they are fairly uniform in thic%ness.
Kote: 8lways wash and saniti(e cutting boards, utensils, and counters
with hot, soapy water before and after any contact with raw meat or -uices.
$o ma%e a saniti(ing solution, use 1 teaspoon of household chlorine bleach
per &uart of water.

Hot Pickle Cure Preparation Method
Ingredients per two pounds of lean meat:
Pickling Spices: Hot Pickle Brine:
1 1/2 tablespoons salt 3/4 cup salt
1 tablespoon sugar 1/2 cup sugar
1 teaspoon black pepper 2 tablespoons black pepper
1 gallon water

Directions: #lace -er%y slices on clean coo%ie sheets or flat pans.
Bvenly distribute half of the pic%ling spices on the top surfaces of the -er%y
slices. #ress spices into the meat slices with a rubber mallet or meat
331

tenderi(er. $urn slices and repeat on opposite sides. !over and refrigerate
for "2 hours.
!ombine ingredients for hot pic%le brine ,salt, sugar, pepper, water. in
a large %ettle. 6tir to dissolve salt and sugar and bring to a slow boil
,1=<45.. #lace a few meat slices at a time in a steamer bas%et and lower
into brine. 6immer for 1G to " minutes, stirring occasionally to ma%e sure
all pieces are immersed.
>ift bas%et out of %ettle and drain off li&uid. Using clean tongs, remove
meat pieces and place flat, without touching each other, on clean dehydrator
trays, oven rac%s or other drying trays. Immediately begin drying as
described below. Eepeat process until all meat pieces have been pic%led in
the brine solution and placed in the dehydrator.

Vinegar-Marinade Preparation Method
Ingredients per two pounds of lean meat slices:
Pre-treatment dip: 2 cups
vinegar
Marinade ingredients: 1/4 cup soy
sauce
1 tablespoon Worcestershire sauce 1/4
teaspoon black pepper
1/4 teaspoon garlic powder 1/2 teaspoon
onion powder
1 teaspoon hickory smoked salt

Directions: #lace " cups vinegar in ;)11'inch ca%e pan or plastic storage
container. 8dd meat strips to container, ma%ing sure vinegar covers all strips/
let soa% 13 minutes, stirring occasionally to ensure distribution of vinegar on
strips. !ombine all marinade ingredients and place in a 1'gallon re'sealable
plastic bag. 8dd lean meat slices to bag/ seal bag and massage pieces to
thoroughly distribute marinade over all meat strips. Eefrigerate bag 1 to "2
hours.

Eemove meat slices from bag, and place flat, without touching each
other, on clean dehydrator trays, oven rac%s or other drying trays.
Immediately begin drying as described below.

Jerky $rying
Use a calibrated thermometer to monitor the circulating air
temperature of the dehydrator or oven. #re'heat the dehydrator or oven to
12<45 for 1< to 13 minutes. Using clean tongs, arrange the meat strips in
single layers on the drying trays without touching each other. #lace the filled
trays in the preheated dehydrator, leaving enough open space on the rac%s
for air to circulate around the strips. >et the strips dry for 13 to 12 hours, or
until the pieces are ade&uately dry.
)est for dryness. #roperly dried -er%y is chewy and leathery. It will be
332

as brittle as a green stic%, but wonJt snap li%e a dry stic%. $o test for
dryness, remove a strip of -er%y from the oven or dehydrator. >et cool
slightly, then bend the -er%y/ it should crac%, but not brea% when bent.
hen -er%y is sufficiently dry, remove the strips from the drying rac%s
to a clean surface. #at off any beads of oil with a paper towel and let cool.
,torage& #lace cooled -er%y strips in an airtight plastic food bag or -ar
with a tight fitting lid. #ac% -er%y with the least possible amount of air
trapped in the container. $oo much air causes off'flavors and rancidity to
develop. >abel and date pac%ages. 6tore containers of -er%y in a cool, dry,
dar% place or the refrigerator or free(er. #roperly dried -er%y will %eep for
appro)imately two wee%s in a sealed container at room temperature. It will
%eep for 1 to @ months in the refrigerator and up to one year in the free(er.
!hec% occasionally to be sure no mold is forming.

Mango %eather
2 cups mango purRe ,from about 2 large, unripe mangoes.
1 cup clover honey
G teaspoon ground cinnamon
H teaspoon ground nutmeg
6ield1 8bout " dryer trays ,12 inches in diameter./ A fruit rolls.
Procedure1

1. #reheat electric dehydrator to 12345. ,If not using electric dehydrator, see
Kotes below..

". ash and peel mangoes, chop roughly into chun%s. #urRe in blender until
smooth. #ass purRe through a food mill or sieve/ discard any coarse fiber
e)tracted in food mill. 8dd honey and spices to the purRe and mi)
thoroughly.

1. >ightly spray two fruit roll tray liners from an electric dehydrator with
vegetable oil coo%ing spray. 6pread mango mi)ture evenly to H'inch
thic%ness on the trays.

2. #osition fruit roll liners on dryer trays and place in dehydrator. 7ry
continuously for about 13 hours. <aintain deydrator air temperature
333

steadily at "=8>3& ,*onitor the dehydrator air temperature periodically
with a thermometer.. Eemove trays from dehydrator when purRe is dry,
with no stic%y areas ,about 13 hours ' this will be highly dependent on the
relative humidity of the drying room.. $est for dryness by touching gently
in several places near center of leather/ no indentation should be evident.

<. #eel leather from trays while still warm. >eave the second tray on the
dehydrator while you peel the first leather, or re'warm leathers slightly in
the dehydrator if they cool too much prior to peeling. !ut into &uarters,
lay on a piece of clean plastic food storage wrap about 1 to " inches
longer at each end of the leather and roll together into fruit leather rolls.
hen cool, twist the ends of the plastic wrap tightly to close.

@. 6tore fruit rolls in free(er'&uality (ippered plastic bags or airtight plastic
container for short'term storage, up to about 1 month. >eathers should be
stored in a cool, dar%, dry place. 5or longer storage up to 1 year, place
tightly wrapped rolls in the free(er.
Notes:

-f not using an electric dehydrator
Blectric dehydrators produce the most reliable results. If you want to use an
oven instead, follow the methods below. Your oven should be able to
maintain a temperature as low as 123 to 12<45.
Use coo%ie sheets with edges ,11? \ 1<? or 1"? \ 1=? pans wor% well.. >ine
with plastic wrap, being careful to smooth out the wrin%les, or spray with
vegetable oil coo%ing spray. 7o not use wa)ed paper or aluminum foil.
5ruit leathers can be poured into a single large sheet or into several smaller
si(es along the coo%ie sheet. 8void pouring purRe too close to the edge of
the coo%ie sheet. 6et oven at the lowest setting, which should be 123 to
12<45. If your oven does n If your oven does not a setting this low, it may
not be suitable for home drying of foods. #lace the coo%ie sheets with purRe
on oven rac%s. >eave the oven door open about " to @ inches.
!hec% oven temperature periodically with a thermometer to %eep the air
temperature at about 12345. If the temperature gets too high, the oven may
have to be temporarily turned off, and then turned on again.

7rying time will be longer for the large leather than smaller ones. 7rying
time may also be longer in a regular oven than in an electric dehydrator,
334

depending on temperature control during drying. 5or a large leather, begin
chec%ing your leather at A to 13 hours, however.
2ariations

3educed sugars
If you prefer less sweetness, the honey may be omitted for an unsweetened
mango leather.
Color control
If you would prefer a lighter color to your leather, add H teaspoon ,=<3
milligrams. of ascorbic acid to the mango purRe ,sweetened or unsweetened
versions. with the spices.
(or more information on making fruit leathers# read:
?5ood 7ehydrators? at http:FFwww.uga.eduFnchfpFhowFdryFdehydrator.html
?#ac%aging and 6toring 7ried 5oods? at
http:FFwww.uga.eduFnchfpFhowFdryFpac%Qstore.html
?5ruit >eathers? at http:FFwww.uga.eduFnchfpFhowFdryFfruitQleathers.html

Pa4aging and Storing 'r# Foods
7ried foods are susceptible to insect contamination and moisture
reabsorption and must be properly pac%aged and stored immediately. 5irst,
cool completely. arm food causes sweating which could provide enough
moisture for mold to grow. #ac% foods into clean, dry insect'proof containers
as tightly as possible without crushing.

6tore dried foods in clean, dry home canning -ars, plastic free(er containers
with tight'fitting lids or in plastic free(er bags. Vacuum pac%aging is also a
good option. #ac% foods in amounts that can be used all at once. Bach time a
335

pac%age is re'opened, the food is e)posed to air and moisture that can lower
the &uality of the food and result in spoilage.
#ac% food in amounts that will be used in a recipe. Bvery time a pac%age is
re'opened, the food is e)posed to air and moisture that lower the &uality of
the food.
5ruit that has been sulfured should not touch metal. #lace the fruit in a
plastic bag before storing it in a metal can. 6ulfur fumes will react with the
metal and cause color changes in the fruit.
7ried foods should be stored in cool, dry, dar% areas. Eecommended storage
times for dried foods range from 2 months to 1 year. Because food &uality is
affected by heat, the storage temperature helps determine the length of
storage/ the higher the temperature, the shorter the storage time. *ost
dried fruits can be stored for 1 year at @3S5, @ months at A3S5. Vegetables
have about half the shelf'life of fruits.
5oods that are pac%aged seemingly ?bone dry? can spoil if moisture is
reabsorbed during storage. !hec% dried foods fre&uently during storage to
see if they are still dry. Glass containers are e)cellent for storage because
any moisture that collects on the inside can be seen easily. 5oods affected
by moisture, but not spoiled, should be used immediately or redried and
repac%aged. *oldy foods should be discarded.
Conditioning Fruits
$he moisture content of home dried fruit should be about "3 percent. hen
the fruit is ta%en from the dehydrator, the remaining moisture may not be
distributed e&ually among the pieces because of their si(e or their location in
the dehydrator. !onditioning is the process used to e&uali(e the moisture. It
reduces the ris% of mold growth.
$o condition the fruit, ta%e the dried fruit that has cooled and pac% it loosely
in plastic or glass -ars. 6eal the containers and let them stand for = to 13
days. $he e)cess moisture in some pieces will be absorbed by the drier
pieces. 6ha%e the -ars daily to separate the pieces and chec% the moisture
condensation. If condensation develops in the -ar, return the fruit to the
dehydrator for more drying. 8fter conditioning, pac%age and store the fruit
as described above.

336

actually shatter if hit with a hammer. 8t this stage, they should contain
about 13 percent moisture. Because they are so dry, they do not need
conditioning li%e fruits.

Peanuts
#eanuts are actually a legume instead of a nut and can be dried and roasted
at slightly higher temperatures. #eanuts can be dried shelled or unshelled.
6pread in single layer and dry at 113S5. #eanuts are dry when their shells
have hardened to a brittle state. !rac% one. $he nut meat should be tender,
but not shriveled.
$o roast peanuts in the shell, place them in a shallow pan at 133S5 for 13 to
23 minutes. If they are shelled, roast them for "3 to "< minutes and stir
fre&uently to prevent scorching.

Poporn
!ertain varieties of popcorn can be dried at home. $he best varieties are
Capanese :ull'less, :ybrid 6outh 8merican *ushroom, !reme #uff :ybrid,
hite !loud and 7ynamite.
>eave the ears of popcorn on the stal%s until the %ernels are well'dried.
:arvested ears of corn can be air'dried at a temperature below 113S5. hen
the %ernels are dry, remove them from the ears and pac%age.
7ried corn will appear shriveled. #op a few %ernels to test. #opcorn will dry
down to about 13 percent moisture. Ko pretreatment is necessary.

337

Pump4in Seeds
7rying seeds and roasting seeds are two different processes. $o dry,
carefully wash pump%in seeds to remove the clinging fibrous pump%in tissue.
#ump%in seeds can be dried in the sun, in a dehydrator at 11<'1"3S5 for 1
to " hours, or in an oven on warm for 1 to 2 hours. 6tir them fre&uently to
avoid scorching.
$o roast, ta%e dried pump%in seeds, toss with oil andFor salt and roast in a
preheated oven at "<3S5 for 13 to 1< minutes.

Sun 'r#ing
$he high sugar and acid content of fruits ma%e them safe to dry out'of'doors
when conditions are favorable for drying. Vegetables ,with the e)ception of
vine dried beans. and meats are not recommended for out'of'doors drying.
Vegetables are low in sugar and acid. $his increases the ris%s for food
spoilage. *eats are high in protein, ma%ing them ideal for microbial growth
when heat and humidity cannot be controlled. It is best to dry meats and
vegetables indoors using controlled conditions of an oven or food
dehydrator.
6un'dried raisins are the best %nown of all dried foods. !alifornia produces
much of the world9s supply of raisins. In the 6an Coa&uin Valley, warm
temperatures, low humidity and a constant bree(e are ideal conditions for
drying grapes.
$o dry fruits out'of'doors hot, dry, bree(y days are best. 8 minimum
temperature of A<S5 is needed with higher temperatures being better. It
ta%es several days to dry foods out'of'doors. Because the weather is
uncontrollable, drying fruits out'of'doors can be ris%y. If it rains in !alifornia
while the grapes are drying, the entire supply of raisins can be destroyed.
:igh humidity in the 6outh is a problem for drying fruits out'of'doors. 8
humidity below @3 percent is best. +ften these ideal conditions are not
available when the fruit ripens and other alternatives to dry the food are
needed.
5ruits dried out'of'doors must be covered or brought under shelter at night.
$he cool night air condenses and could add moisture bac% to the food, thus
slowing down the drying process.
338

Auipment
Eac%s or screens placed on bloc%s allow for better air movement around the
food. Because the ground may be moist, it is best to place the rac%s or
screens on a concrete driveway or if possible over a sheet of aluminum or
tin. $he reflection of the sun on the metal increases the drying temperature.

6creens need to be safe for contact with food. $he best screens are stainless
steel, $eflon'coated fiberglass and plastic. 8void screens made from
?hardware cloth.? $his is galvani(ed metal cloth that is coated with cadmium
or (inc. $hese metals can o)idi(e, leaving harmful residues on the food. 8lso
avoid copper and aluminum screening. !opper destroys vitamin ! and
Because birds and insects are attracted to dried fruits, two screens are best
for drying food. +ne screen acts as a shelf and the other as a protective
cover. !heesecloth could also be used to cover the food.

Sunflo'er Seeds
6unflower seeds usually are left on the flower to dry. $he flower may have
to be wrapped with cheesecloth to prevent the birds from eating the seeds.
6eeds may be dried in the sun or in a dehydrator at 133S5. :igher
temperature affects the flavor.
hen seeds are dried, they can be roasted in a shallow pan at 133S5 for 13
to 1< minutes.

339

7egeta(le %eathers
Vegetable leathers are made similar to fruit leathers. !ommon vegetable
leathers are pump%in, mi)ed vegetable and tomato. #urRe coo%ed
vegetables and strain. 6pices can be added for flavoring.
Mi2ed :egeta(le !eather
" cups cored, cut'up tomatoes
1 small onion, chopped
1F2 cup chopped celery
salt to taste
!oo% over low heat in a covered saucepan 1< to "3 minutes. #urRe or force
through a sieve or colander. !oo% until thic%ened. 6pread on a coo%ie sheet
or tray lined with plastic wrap. 7ry at 123S5.
Pumpkin !eather
" cups canned pump%in or " cups fresh pump%in, coo%ed and purRed
1F" cup honey
1F2 teaspoon cinnamon
1FA teaspoon nutmeg
1FA teaspoon powdered cloves
Blend ingredients well. 6pread on tray or coo%ie sheet lined with plastic
wrap. 7ry at 123S5.
/omato !eather
!ore ripe tomatoes and cut into &uarters. !oo% over low heat in a covered
saucepan, 1< to "3 minutes. #urRe or force through a sieve or colander and
pour into electric fry pan or shallow pan. 8dd salt to taste and coo% over low
heat until thic%ened. 6pread on a coo%ie sheet or tray lined with plastic
wrap. 7ry at 123S5.

34

7egeta(les /Colorado State
-niversit#0

7rying is one of the oldest methods of food preservation. 7rying
preserves foods by removing enough moisture from food to prevent decay
and spoilage. ater content of properly dried food varies from < to "<
percent depending on the food. 6uccessful drying depends on:
Y enough heat to draw out moisture, without coo%ing the food/
Y dry air to absorb the released moisture/ and
Y ade&uate air circulation to carry off the moisture.
hen drying foods, the %ey is to remove moisture as &uic%ly as
possible at a temperature that does not seriously affect the flavor, te)ture
and color of the food. If the temperature is too low in the beginning,
microorganisms may survive and even grow before the food is ade&uately
dried. If the temperature is too high and the humidity too low, the food may
harden on the surface. $his ma%es it more difficult for moisture to escape
and the food does not dry properly.
8lthough drying is a relatively simple method of food preservation, the
procedure is not e)act. 8 Wtrial and errorX approach often is needed to decide
which techni&ues wor% best.

0utritional :alue of $ried Foods
7rying, li%e all methods of preservation, can result in loss of some
nutrients. Kutritional changes that occur during drying include:
Y !alorie content: does not change, but is concentrated into a smaller mass
as moisture is removed.
Y 5iber: no change.
Y Vitamin 8: fairly well retained under controlled heat methods.
Y Vitamin !: mostly destroyed during blanching and drying of vegetables.
Y $hiamin, riboflavin, niacin: some loss during blanching but fairly good
retention if the water used to rehydrate also is consumed.
Y *inerals: some may be lost during rehydration if soa%ing water is not
used. Iron is not destroyed by drying.
5or best retention of nutrients in dried foods, store in a cool, dar%, dry
place and use within a year.

341

$rying /rays
7rying trays can be simple or comple), purchased or built. Good air
circulation without reaction between food and trays is most important.

5or small amounts of food and trial runs, cheesecloth or synthetic
curtain netting stretched over oven rac%s, ca%e rac%s, broiler rac%s or coo%ie
sheets wor% well. 8ttach with clothes pins. 5or large &uantities of food, use
shallow wooden or plastic trays with slatted, perforated or woven bottoms.
If preparing your own trays, do not use galvani(ed screening for tray
bottoms. It has been treated with (inc and cadmium, which can cause a
harmful reaction when in contact with acid foods. +ther metals such as
aluminum also are not advisable because they may discolor and corrode with
use. If used, line with cheesecloth or synthetic curtain netting to %eep food
from touching the metal.
8 liner also helps %eep foods from stic%ing to trays and prevents pieces of
food from falling through.
ash trays in hot, sudsy water with a stiff brush. Einse in clear water
and air dry thoroughly before and after each use. 8 light coat of fresh
vegetable oil or nonstic% substance helps protect wood slats and ma%es
cleaning easier.
If trays are used in an oven, they should be 1 1F" inches smaller in
length and width than the oven dimensions to allow for good air circulation.
hen stac%ing trays, place bloc%s of wood " inches or higher between trays.

Selecting :egeta(les
6elect vegetables at pea% flavor and eating &uality. $his usually is -ust
as they reach maturity. 6weet corn and green peas, however, should be
slightly immature so they retain their sweet flavor before their sugars
change to starch. Eefer to $able 1 for fresh'to'dried ratios for a variety of
produce.

Table 1: Yield of dried vegetables.

Amount purchased
or picked Amount dried product
Produce Pounds Pounds Pints
Beans, lima 7 1 1/4 2
Beans, snap 6 1/2 2 1/2
Beets 15 1 1/2 3 to 5
Broccoli 12 1 3/8 3 to 5
Carrots 15 1 1/4 2 to 4
Celery 12 3/4 3 1/2 to 4
Corn 18 2 1/2 4 to 4 1/2
Greens 3 1/4 5 1/2
Onions 12 1 1/2 4 1/2
342

Peas 8 3/4 1
Pumpkin 11 3/4 3 1/2
Squash 10 3/4 5
Tomatoes 14 1/2 2 1/2 to 3
Source: Drying Foods at Home, Marjorie M. Philips, Cooperative Extension Service.
University of Arkansas, Little Rock, Arkansas 72203

#ic%ing activates en(ymes that cause color, flavor, te)ture, sugar
content and nutrient changes in vegetables.

$o control such changes, prepare the produce immediately after
gathering and begin processing at once. $horoughly wash or clean produce
to remove any dirt or spray. 7rain thoroughly. 6ha%e leafy vege'tables well.
6ort and discard any food with decay, bruises or mold. 6uch defects may
affect all pieces being dried. 5ollow preparation steps outlined in $able ".

Pretreating :egeta(les to nhance 5uality and Safety
#retreating vegetables by blanching in boiling water or citric acid
solution is recommended to enhance the &uality and safety of the dried
vegetables ,see $able ".. Blanching helps slow or stop the en(yme activity
that can cause undesirable changes in flavor and te)ture during storage.
Blanching also rela)es tissues so pieces dry faster, helps protect the
products vitamins and color and reduces the time needed to refresh
vegetables before coo%ing. In addition, research studies have shown that
pretreating vegetables by blanching in water or citric acid solution enhances
the destruction of potentially harmful bacteria during drying, including
Escericia coli +1<=::=, ,almonella species and 9isteria monocytogenes.

&lanching
ater blanching is recommended over steam blanching or blanching in
a microwave because water blanching achieves a more even heat
penetration than the other two methods. #lain water or water with added
citric acid may be used. !itric acid acts as an anti'dar%ening and anti'
microbial agent. #repare the citric acid water by stirring 1F2 teaspoon ,1
gram. of citric acid into one &uart ,appro)imately one liter. of water.
or% with small amounts so plain or citric acid water doesnJt stop
boiling. atch closely and precoo% as follows:
o 5ill large %ettle half full with plain or citric acid water and bring to a boil.
o #ut no more than one &uart of the vegetable pieces in a cheesecloth or
other mesh bag. 8 1@'inch cloth s&uare gathered at the corners wor%s
well. 6ecure ends.
o 7rop vegetable bag in boiling water, ma%ing sure water covers the
343

vegetables. 6ha%e bag so hot water reaches all pieces.
o 6tart timing as soon as vegetables are in boiling water. 8d-ust heat to
ensure continuous boiling.
o :eat for length of time shown in $able ".
o 7rop bag in very cold water to cool ,same time as blanched..
o 7rain on paper towel or cloth.

$rying Methods

8rrange pretreated vegetables on drying trays in single or thin layers,
1F" inch deep or less. 7ry in dehydrator or oven as described below.

$ehydrator $rying% $hermostatically controlled electric dehydrators
are recommended for home food drying. $hey are relatively ine)pensive,
convenient for drying large or small batches of food, and easy to use. $he
best dehydrators have thermostatically controlled heat settings and fans that
blow warm air
over the foods. 6ome models have a heat source at the bottom and
removable, perforated trays ,for air circulation. stac%ed above the heat
source. 7ehydrators should be used indoors in a dry, well'ventilated room.
5ood on lower trays near the heat source will often dry more rapidly than
food on higher trays and, therefore, trays should be rotated throughout
drying.
-ven $rying% If you do not have access to a food dehydrator, either a
gas or electric oven may be used to dry vegetables. Both re&uire careful
watching to prevent scorching. #roper temperature and ventilation are most
important in oven drying. $o oven dry, preheat oven at lowest setting ,123
to 1<3 degrees 5., then ad-ust the thermostat and prop the oven door open
to achieve a consistent oven temperature of 123 degrees 5, and to allow
moist air to escape.
!onventional ovens may not maintain consistent temperatures at low
settings. $o ensure maintenance of 123 to 1<3 degrees 5, monitor oven
temperature using a calibrated oven thermometer. #lace the oven
thermometer directly on the oven rac% or tray and chec% it every two hours
throughout drying. #lace trays of prepared food in oven. 6tac% trays so there
is at least 1 inches of clearance at the top and bottom of the oven and " 1F"
inches between trays. 6hift trays, top to bottom and front to bac%, every half
hour. 6tir food often if it is 1F"'inch deep or more. 6ingle layers need no
stirring. 5ood scorches easily toward the end of drying time/ therefore, turn
the heat off when drying is almost complete and open the door wide for an
additional hour or so.
344

Post-$rying /reatment% hen drying is complete, some pieces will
be moister than others due to si(e and location during drying. !onditioning
distributes residual moisture evenly in dried food. In doing so, it reduces the
chance of spoilage. Because vegetables dry to a nearly waterless state,
conditioning them is not always necessary.

Table 2: Steps for drying vegetables. (See text for details.)

Blanching Drying
Vegetable Preparation Time* (mins.) Time (hrs.) Dryness test
Asparagus Wash thoroughly. Halve large tips. 4-5 6-10 Leathery to brittle
Beans, green Wash. Cut in pieces or strips. 4 8-14 Very dry, brittle
Beets Cook as usual. Cool, peel. Cut into shoestring None 10-12 Brittle, dark red

strips 1/8 thick.

Broccoli Wash. Trim, cut as for serving. Quarter stalks lengthwise. 4 12-15 Crisp, brittle
Brussels sprouts Wash. Cut in half lengthwise through stem. 5-6 12-18 Tough to brittle
Cabbage Wash. Remove outer leaves, quarter and core. Cut into strips 4 10-12 Crisp, brittle
1/8 thick.
Carrots, parsnips Use only crisp, tender vegetables. Wash. 4 6-10 Tough to brittle
Cut off roots and tops; peel. Cut in slices or strips 1/8 thick.
Cauliflower Wash. Trim, cut into small pieces. 4-5 12-15 Tough to brittle
Celery Trim stalks. Wash stalks and leaves thoroughly. Slice stalks. 4 10-16 Very brittle
Chili peppers, green Wash. To loosen skins, cut slit in skin, then rotate over flame 6-8 None 12-24 Crisp, brittle,
minutes or scald in boiling water. Peel and split pods. medium green
Remove seeds and stem. (Wear gloves if necessary.)
Chili peppers, red Wash thoroughly. Slice or leave whole if small. 4 12-24 Shrunken, dark red
pods, flexible
Corn, cut Husk, trim. Wash well. Blanch until milk in corn is set. Cut 4-6 6-10 Crisp, brittle
kernels from the cob.
Eggplant Wash, trim, cut into 1/4 slices. 4 12-14 Leathery to brittle
Horseradish Wash, remove small rootlets and stubs. Peel or scrape roots. Grate. None 6-10 Brittle, powdery
Mushrooms** Scrub. Discard tough, woody stalks. Slice tender stalks 1/4 thick. None 8-12 Dry and leathery
Peel large mushrooms, slice. Leave small mushrooms whole.
Dip in solution of 1 tsp. citric acid/quart water 10 minutes. Drain.
Okra Wash thoroughly. Cut into 1/2 pieces or split lengthwise. 4 8-10 Tough, brittle
Onions Wash, remove outer paper skin. Remove tops and root ends, 4 6-10 Very brittle
slice 1/8 to 1/4 thick.
Parsley; other herbs Wash thoroughly. Separate clusters. Discard long or tough stems. 4 4-6 Flaky
Peas Shell and wash. 4 8-10 Hard, wrinkled,
green
Peppers; pimentos Wash, stem. Remove core and seeds. Cut into 1/4 to 1/2 4 8-12 Tough to brittle
strips or rings.
Potatoes Wash, peel. Cut into 1/4 shoestring strips or 1/8 thick slices. 7 6-10 Brittle
Spinach; greens like Trim and wash very thoroughly. Shake or pat dry to remove 4 6-10 Crisp
Kale, Chard, mustard excess moisture.
345

Squash, summer Wash, trim, cut into 1/4 slices. 4 10-16 Leathery to brittle
or banana
Squash, winter Wash rind. Cut into pieces. Remove seeds and cavity pulp. 4 10-16 Tough to brittle
Cut into 1 wide strips. Peel rind. Cut strips crosswise into pieces
about 1/8 thick.
Tomatoes Steam or dip in boiling water to loosen skins. Chill in cold water. None 6-24 Crisp
Peel. Slice 1/2 thick or cut in 3/4 sections. Dip in solution of 1 tsp.
citric acid/quart water for 10 minutes.

*Blanching times are for 3,000 to 5,000 feet. Times will be slightly shorter for lower altitudes and slightly longer for higher
altitudes or for large quantities of vegetables.
**WARNING: The toxins of poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only an
expert can differentiate between poisonous and edible varieties.

7ine 'r#ing
+ne method of drying out'of'doors is vine drying. $o dry beans ,navy,
%idney, butter, great northern, lima, lentils and soybeans. leave bean pods
on the vine in the garden until the beans inside rattle. hen the vines and
pods are dry and shriveled, pic% the beans and shell them. Ko pretreatment
is necessary. If beans are still moist, the drying process is not complete and
the beans will mold if not more thoroughly dried. If needed, drying can be
completed in the sun, oven or a dehydrator.
Pasteurization
>i%e sun dried fruits, vine dried beans need treatment to %ill insects and
their eggs.

1. 3ree6er <etod O 6eal the food in free(er'type plastic bags. #lace the
bags in a free(er set at 3S5 or below and leave them at least 2A hours.

". !+en <etod O #lace the food in a single layer on a tray or in a shallow
pan. #lace in an oven preheated to 1@3S5 for 13 minutes.
346

Curing and Smo4ing Curing and Smo4ing Curing and Smo4ing Curing and Smo4ing

General Information ; Meat

Important Considerations in Sausage Ma4ing
/emperatures
*eat products are e)tremely perishable and must be maintained under
refrigeration ,23S5 or below..
347

hen you have finished processing a product, return it to the refrigerator.
8fter the product has been formulated, smo%e and coo% the product to the
re&uired temperature and then return the product to refrigeration. 7o not
guess at the temperature of the product. Use a thermometer. $emperature
abused sausage can permit e)cessive microbial growth and result in product
spoilage and foodborne illness.
Sanitation
$here is no substitute for %eeping the tables, utensils and ingredients clean
and free from dirt and contamination. Use plenty of hot water and soap
before and after processing sausages. 8lways %eep your hands clean. $hese
measures prevent spoilage and foodborne illness.
.ecords
Cust as you %eep a copy of a good recipe, you should %eep notes on the
formulation and processing procedures of your favorite smo%ed and coo%ed
sausage. Ingredients, times, temperatures and end results should be noted.
$his will help to ma%e a better sausage the ne)t time.
Fat Content
7ifferent sausages have different amounts of fat. 8void ma%ing the formula
too lean as the sausage will be too dry and hard.

5resh por% sausage contains 13 to 2< percent fat. 6mo%ed or roasted
sausage contains "3 to 13 percent fat. 5ormulate the fat content -ust as you
would the other ingredients in a sausage.
Storage
$he length of time a sausage can be stored depends on the type of sausage.
5resh sausage is highly perishable and will only last seven to 13 days.
:owever, it may be fro(en for four to si) months if wrapped in moisture'
vapor proof wrap ,free(er paper.. 6mo%ed sausages which have been
coo%ed and contain salt and nitrite may last from two to four wee%s under
refrigeration. $hese types include smo%ed, #olish, cotto salami and bologna.
6ummer sausages which have been fermented to produce the acid tangy
flavor are more durable and may be stored for several wee%s in the
refrigerator.

348

Nitrates and Nitrites
$hese curing ingredients are re&uired to achieve the characteristic flavor,
color and stability of cured meat. Kitrate and nitrite are converted to nitric
o)ide by microorganisms and combine with the meat pigment myoglobin to
give the cured meat color. :owever, more importantly, nitrite provides
protection against the growth of botulism'producing organisms, acts to
retard rancidity and stabili(es the flavor of the cured meat.
B)treme !autions must be e)ercised in adding nitrate or nitrite to meat,
since too much of either of these ingredients can be to)ic to humans. In
using these materials never use more than called for in the recipe. 8 little is
enough. 5ederal regulations permit a ma)imum addition of ".=< ounces of
sodium or potassium nitrate per 133 pounds of chopped meat, and 3."<
ounce sodium or potassium nitrite per 133 pounds of chopped meat.
#otassium nitrate ,saltpeter. was the salt historically used for curing.
:owever, sodium nitrite alone, or in combination with nitrate, has largely
replaced the straight nitrate cure.
6ince these small &uantities are difficult to weigh out on most available
scales, it is strongly recommended that a commercial premi)ed cure be used
when nitrate or nitrite is called for in the recipe. $he premi)es have been
diluted with salt so that the small &uantities which must be added can more
easily be weighed.

$his reduces the possibility of serious error in handling pure nitrate or nitrite.
6everal premi)es are available. *any local grocery stores stoc% *ortonN
$ender Duic%N #roduct and other brands of premi) cure. Use this premi) as
the salt in the recipe and it will supply the needed amount of nitrite simply
and safely.
*uch controversy has surrounded the use of nitrite in recent years.
:owever, this has been settled and all sausage products produced using
nitrite have been shown to be free of the %nown carcinogens.
Eemember, meats processed without nitrite are more susceptible to bacterial
spoilage and flavor changes, and probably should be fro(en until used.
$rade and brand names are used only for information. $he !ooperative
B)tension 6ervice, $he University of Georgia !ollege of 8gricultural and
349

Bnvironmental 6ciences does not guarantee nor warrant the standard of any
product mentioned/ neither does it imply approval of any product to the
e)clusion of others which may also be suitable.

Sausage Ingredients
Meat
Good sausage begins with good meat. Beef, veal, por%, lamb, mutton and
poultry are all suitable for use in sausage. If you slaughter your own animal,
meat from the head, trimmings, and the thin cuts can be saved for sausage.
*eat from the nec% and bac% of poultry, and meat from the entire carcass of
spent fowl are used. If you purchase meat, ine)pensive cuts such as beef
plates, chuc% cuts, and por% -owls and shoulders can be used. 8lways use
fresh clean meat ingredients.
Venison and other game may be substituted for all or part of the lean meats
in the recipes in this boo%let. Because wild game is slaughtered under less
than desirable conditions, it is important to properly trim this type of meat.
Be sure to remove any meat which is slimy, has an off'odor or is dirty.
8lways %eep meat cold.
Salt
6alt is an essential ingredient in sausage. 6alt is necessary for flavor, aids in
preserving the sausage, and e)tracts the WsolubleX meat protein at the
surface of the meat particles.

$his film of protein is responsible for binding the sausage together when the
sausage is heated and the protein coagulates. *ost sausages contain two to
three percent salt. 6alt levels can be ad-usted to your taste.
Spices
6easonings and spices should be fresh. *ost spices lose their natural flavor
when held at room temperature for si) months or more. 5or the best results
store seasonings at <<S5 or below in air tight containers. Eemember, the
characteristic flavor of a sausage comes from the spices, herbs and
flavorings which are used, so buy the best you can get.
35

!ommercial premi)ed seasonings are available for most sausages. 8s% your
butcher, or chec% with your local meat processor or butcher supply house.
5or ma%ing small batches of sausage at home, premi)ed spices are e)cellent
for providing fresh seasonings with good spice combinations.
0itrates and 0itrites
$hese curing ingredients are re&uired to achieve the characteristic flavor,
color and stability of cured meat. Kitrate and nitrite are converted to nitric
o)ide by microorganisms and combine with the meat pigment myoglobin to
give the cured meat color. :owever, more importantly, nitrite provides
protection against the growth of botulism'producing organisms, acts to
retard rancidity and stabili(es the flavor of the cured meat.
B)treme !autions must be e)ercised in adding nitrate or nitrite to meat,
since too much of either of these ingredients can be to)ic to humans. In
using these materials never use more than called for in the recipe. 8 little is
enough. 5ederal regulations permit a ma)imum addition of ".=< ounces of
sodium or potassium nitrate per 133 pounds of chopped meat, and 3."<
ounce sodium or potassium nitrite per 133 pounds of chopped meat.
#otassium nitrate ,saltpeter. was the salt historically used for curing.
:owever, sodium nitrite alone, or in combination with nitrate, has largely
replaced the straight nitrate cure.
6ince these small &uantities are difficult to weigh out on most available
scales, it is strongly recommended that a commercial premi)ed cure be used
when nitrate or nitrite is called for in the recipe. $he premi)es have been
diluted with salt so that the small &uantities which must be added can more
easily be weighed. $his reduces the possibility of serious error in handling
pure nitrate or nitrite. 6everal premi)es are available. *any local grocery
stores stoc% *ortonN $ender Duic%N #roduct and other brands of premi)
cure. Use this premi) as the salt in the recipe and it will supply the needed
amount of nitrite simply and safely.

*uch controversy has surrounded the use of nitrite in recent years.
:owever, this has been settled and all sausage products produced using
nitrite have been shown to be free of the %nown carcinogens.
Eemember, meats processed without nitrite are more susceptible to bacterial
spoilage and flavor changes, and probably should be fro(en until used.
351

.educing Agents
Kote that many recipes call for holding the meat overnight to cure. $his is
re&uired to allow the bacteria to convert the nitrite to nitric o)ide. $he
addition of a reducing agent such as ascorbic acid ,Vitamin !. speeds the
curing reaction and eliminates the holding time. 8nother reducing agent,
sodium erythrobate ,isoascorbic acid. may also be used. *eat inspection
regulations allow the use of =FA ounce per 133 pounds of meat.
&inders and 2tenders
*any sausages contain some additional ingredients which may improve the
flavor and help to retain the natural -uiciness ,binders. or reduce the cost of
the sausage formulation ,e)tenders.. $he most commonly used ingredients
of this type are non'fat dry mil%, cereal flours and soy protein products. You
may use these ingredients in most products, depending upon your taste.
9ater
ater is added to most sausage formulations to rehydrate the nonfat dry
mil% and to replace the e)pected moisture loss during smo%ing and coo%ing.
8ppro)imately 13 percent added water is used in moist types of coo%ed
sausage. 8 small amount of water ,usually less than 1 percent. is added to
fresh sausage to aid in stuffing, mi)ing and processing. Ko water is added to
sausages which are to be dried, such as summer sausage or pepperoni.
Casings
6ausages may be formed into loaves and oven ba%ed/ however, most
sausages are stuffed into casings. $wo types of casings are available, natural
and synthetic. Katural casings are from sheep ,P'inch., hog ,1 d inches.
and cattle ,1P inches. intestines. $hese usually come in lengths of several
feet pac%ed in salt in one pound cups or in bul% by the yard. 8lthough they
may cost 1" to 1< cents per pound of stuffed sausage, they offer the
advantage of being edible. +ne han% or small container of por% casings will
stuff 23 to <3 pounds of sausage.
Bdible synthetic casings made from collagen are also available in
appro)imately the same si(es as the natural casings.

>arge synthetic casings which are used for slicing products, such as summer
sausage or bologna, are not edible. $hese cellulose or fibrous casings have
352

the advantage of being uniform in si(e ,diameter. and generally free of
defects.

$hey are available from most butcher supply houses in si(es from 1F2'inch
to si) inches in diameter.
Be sure to select the proper si(e casing for the sausage being made. 6mall
edible natural casings from sheep or hogs are used for fresh sausage, while
the larger beef casings are used for coo%ed and smo%ed sausages.
Eecommended casing si(e and type will be given for each sausage recipe.
Use the following steps in preparing casings for use:

1. Eemove the amount of casings needed from the storage container and
cut into three' to si)'foot lengths for easier handling.

". Eemove the salt by rinsing in running water and then soa% for one to
two hours prior to use. $his allows time for the casings to become soft
and wor%able.

1. Before stuffing, insert two fingers into one end of the casing to open and
separate and then hold under the faucet and let water run the entire
length. $horoughly drain any leftover casings and repac% in a layer of
salt in the original container. 6tore under refrigeration. $hese will remain
usable about one year.
!asings are available in some grocery stores, most butcher shops, meat
pac%ing plants and butcher supply houses. >ocal butchers are your best
contacts. If they do not have casings to sell, they can direct you to the source
of supply.
B)tension 6ervice, $he University of Georgia !ollege of 8gricultural and
Bnvironmental 6ciences does not guarantee nor warrant the standard of any
product mentioned/ neither does it imply approval of any product to the

353

Sausage Ma4ing Equipment and
Proedures
$he basic steps in sausage ma%ing are:
1. eighing ,measuring. the ingredients
". *i)ing the meat and ingredients
1. Grinding
2. 6tuffing
<. >in%ing
@. 6mo%ingF!oo%ing
9eighing
eighing or measuring the meat and spice ingredients is one of the most
important steps in the preparation of a good sausage. eigh out the proper
amounts of lean meat, fat, meat and each individual spice or added
ingredient to be sure that the formulation is correct. $here is nothing more
disappointing than to ma%e sausage which is too hot or not properly
seasoned. If it is not possible to weigh the ingredients, be sure to measure
them properly. Eemember, weights are always more accurate than
measures.
Mi2ing
*i)ing the meat and other ingredients is a simple but important step. Before
the spices and dry materials are added to the meat, cut the meat into one'
to two'inch s&uares. 6pread the meat in the bottom of a large pan. 6prin%le
the spices and dry ingredients over the meat and mi) thoroughly. 8dd the
waterFice or wet ingredients last and mi) again. $his mi)ing will ensure a
uniform distribution of spices and develop the binding ability of the meat. If
nitrate or nitrite is to be used in the formula, dissolve it in a small amount of
water before adding. $his will ensure a uniform distribution throughout the
sausage.
;rinding
6mall manual or power grinders are available from most hardware or
appliance stores. $hese are ade&uate for home sausage ma%ing. >arger
models are available from restaurant and institutional suppliers.
$he %ey to doing a good -ob grinding is to use sharp blades and plates that
match. !lean out any gristle and bone fragments so that the plate and blade
will fit together. 8void smearing or crushing the meat through the plate.
354

$his will change the te)ture and color of the sausage, ma%ing it mushy. $he
sausage may be ground twice especially if two meats, such as a fat meat
and a lean meat, are being used. Grind each meat through a 1FA'inch coarse
plate. 8dd the spices and other ingredients, mi) and then grind through the
final 1FA' or 1F1@'inch plate. If two plates are not available, the spices can
be added to the meat pieces and then you can grind it twice through the
small plate. 8 single grind is usually not ade&uate.
Stuffing and !inking
Getting the sausage into the casings may present a problem if you do not
have a stuffer. $his simplest stuffer is a horn which fits the grinder,
however, several other types of home stuffers may be used. 5ollow the
manufacturerJs instructions in assembling the stuffer. 6lip the open end of
the casing onto the horn. #ut some meat through the stuffing horn until it is
filled. #ull one or two inches of casing over the end of the horn and %not it.
:old the mouth of the horn with the thumb and forefinger and allow the
casing to slide under your fingers as the casing fills. If the casing is held too
tightly the pressure of the meat will tear the casing. 8llow as few air poc%ets
as possible to form in the casing. 8ir poc%ets may be prevented by pac%ing
the sausage tightly into the stuffer. Be sure the horn and casings are wet.
$his will allow the casings to feed freely off the horn. If the sausage is to be
lin%ed, the casing must be stuffed loosely so that when twisted several turns
to form the lin%, the casing will not burst. >in%s may also be formed by tying
the casing with cotton string after stuffing.
>arge casings ,two to si) inches. are stuffed in the same manner as the
small casings. $he casing should be pre'tied at one end and the open end
fed completely over the horn. Grip the casing tightly with the thumb and
forefinger on the mouth of the horn. 8llow the casings to feed out as it fills
but avoid letting the fingers slip over the end of the horn. >eave about two
inches of casing empty to tie off with a string. 8ir poc%ets may be removed
by pric%ing the casing with a pin. $ie the casing string tight and leave
enough string to hang the sausage in the smo%ehouse.
SmokingIcooking
6ausages and meat products are smo%ed for flavor, color and to help
preserve the product. :owever, these products are not completely preserved
unless the product is partially dried as was done before refrigeration was
available.
:ot smo%ing is used when the product is to be partially or completely
coo%ed. !old smo%ing is basically a drying process that adds the smo%e color
355

and flavor to the product. 7ry sausages such as salami and pepperoni are
cold smo%ed.

+ther products li%e cured bacon and fresh sausage may be cold smo%ed for
the added flavor. !old smo%ing is usually done at temperatures below 113S5
and may re&uire from 1< to "2 hours, or as long as three days, depending
upon the color, flavor and dryness desired.
:ot smo%ing is more li%e a flavorful coo%ing process. $he smo%e is added to
the product during the coo%ing cycle. $he rate the smo%e deposits on the
meat product is affected by the relative humidity and the temperature. 8s
the smo%ehouse temperature increases, the more rapidly the color will
develop on the surface. :igher relative humidities permit greater penetration
of the smo%e flavor through the casing, but the color does not develop as
rapidly. If the relative humidity gets too high, creating a hot steam in the
smo%ehouse, the natural casings will brea% down and drop the sausage on
the smo%ehouse floor. 8 relative humidity of 1< to 2< percent is best for
most products. $he home sausage ma%er will have to e)periment with the
e&uipment to determine which procedure produces the most desirable
product.
>i&uid smo%e may be used in the sausage formula if a smo%e flavor is
desired and smo%ing e&uipment is not available. Use about a half teaspoon
of li&uid smo%e to one pound of sausage. 7ilute this in the added water
before mi)ing to get good distribution.
6mo%ehouse schedules will be given in the various sausage formulas as
guides. 8 substitute method of coo%ing some sausages is to gently coo%
them in a water bath at 1@3S5 to 1=<S5 until the internal temperature
reaches 1@3S5. 6ausages may also be placed in loaf pans and oven coo%ed
at "33S5. !oo% these loaves until the internal temperature is 1@3S5.
Smokehouses
6everal commercial smo%ers are available to the home processor/ but a
small bac%yard smo%er can be constructed easily and will serve the purpose.
Blectric portable smo%ers are available from sporting goods and hardware
stores. $he units consist of a metal bo) with an electric heat unit, a pan for
sawdust or chips and usually a recipe boo%let. *ost are large enough for
about "3 pounds of poultry or meat.
*etal drums, wooden crates or old refrigerators will provide the s%eleton for
building a home smo%er. $he functional parts of a smo%er are: 1. a smo%e
356

and heat source in the bottom, ". a baffle to distribute the smo%e, 1. a pan
of water for humidity, and 2. a screen or smo%e stic%s to place the meat.
Vents are needed at the top and bottom for draft controls to regulate the
temperature and smo%e. If an old refrigerator is used, it must be one which
is lined with metal, not plastic. If the insulation is flammable, it should be
removed from the floor of the refrigerator.

8n electric hot plate, charcoal or hot coals may be used as heat sources for a
homemade smo%er. 7amp sawdust or wood chips can be placed in a pan on
the hot plate as the smo%e source. hen using charcoal or hot wood coals,
sprin%le damp sawdust or wood chips over the bri&uets to produce the
smo%e.
!overed barbecue grills or the %ettle type units may be used as smo%ers.
Ieep the bed of coals to one side of the grill and regulate the heat by
ad-usting the vents. #roduce the smo%e as above.

Sausage &#pes
8 suitable definition of a sausage is ground or chopped meat combined with
salt, seasonings and other ingredients which may be stuffed into a container
or a casing. 8 wide variety of sausages may be produced by altering the
meat and spice ingredients andFor the method of preparation. !lassification
of sausages into specific categories is difficult because sausages are
produced by many different methods. $he following is a simple and broad
classification of the various sausage types based upon processing procedures
and product characteristics.
5EB6: 68U68GB6 are not coo%ed during processing, and usually do not
contain nitrite. B)amples include fresh por% sausage, Italian sausage and
most bratwurst.
!++IB7 68U68GB6 are fully coo%ed during processing to 1<<S5. $hese
products may be eaten without heating, but most are heated again before
serving. $hey may be smo%ed. B)amples are wieners, bologna, cotto salami
and red hots.
7EY +E 5BE*BK$B7 68U68GB6 have developed a characteristic tangy flavor
due to the production of lactic acid. $he lactic acid is produced by microbial
fermentation of the sugars added to the sausage mi). 6ausages are dried to
varying e)tents during processing and smo%ing, depending on the sausage
type. B)amples are summer sausage, Italian salami and pepperoni.
357

*B8$ >+8VB6 8K7 CB>>IB7 #E+7U!$6 are mi)tures of ground or chopped
meat processed in pans or molds. Cellied products consist of coo%ed meat
chun%s suspended in gelatin. B)amples include pic%le and pimento loaf,
-ellied corned beef and head cheese.

Reipes ; Meat
Canned Pi4led Pigs Feet
)ngredients
#igs feet
" &uarts vinegar
1 small red pepper
" tablespoons grated horseradish
1 teaspoon whole blac% peppercorns
1 teaspoon whole allspice
1 bay leaf
6cald, scrape, and clean feet thoroughly. 6prin%le lightly with salt and let
stand for 2 to A hours in the refrigerator. ash the feet well in clean water.
#lace them in hot water and coo% until tender but not until meat can be
removed from bones.
*i) remaining ingredients. Bring to a boil.
#ac% feet into hot -ars, leaving 1F"'inch headspace. 5ill -ars 1F"'inch from
top with the boiling vinegar solution. Eemove air bubbles. ipe -ar rims.
#rocess in a 7ial Gauge #ressure !anner at 11 pounds pressure or in a
eighted Gauge #ressure !anner at 13 pounds pressure:
#ints or Duarts.................................. =< minutes
!8U$I+K: If you are processing at an altitude over 1333 feet, be sure to
follow altitude ad-ustments for your style pressure canner.

358

Coo4ed )ratwurst
Bratwurst is a typical fresh German style sausage. It is a mild sausage and
goes well as a main dish.

)ngredients
13 lbs. por% trim ,=3L lean.
1 lbs. ice or water
,@ 1F" $bs.. 1." o(. salt
,1 1F" $bs.. 3.1 o(. ground white pepper
,1 1F2 tsp.. 3.1 o(. sugar
,1F" $bs.. 3.1 o(. mace
,1 $bs.. 3." o(. onion powder
Grind por% through 1F2'inch plate and mi) with salt, water and spices. 6tuff
in natural hog casings or 1"mm collagen casings. 6team or water coo% at
1=3S5 to an internal temperature of 1<<S5. 6tore under refrigeration.

'r#!Curing 7irginia St#le Ham

8istorical &ackground

Virginia ham was one of the first agricultural products e)ported from
Korth 8merica. $he Eeverend *r. 8ndrew Burnaby enthusiastically reported
that Virginia por% was superior in flavor to any in the world.
1
8nother early
clergyman, the Eeverend *r. Cohn !layton, wrote the Eoyal 6ociety in
Bngland that Virginia ham was as good as any in estphalia.
359

$oday, after more than three centuries of progress, Virginia ham is still
considered a superb product because of its distinctive savory taste. 5or
those who want to Wdo'it'yourselfX cure and age a ham that will recapture
the delightful flavor so highly cherished by these early clergymen, certain
rules must be followed. $his publication provides basic steps that can be
applied to home curing or commercial operations.

Start With a Good Ham
Hams for curing should have a long thick cushion

(Figure 1), a deep and wide butt face, minimal seam and

A high quality cured ham requires that you start with
external fat as seen on the collar (Figure 1) and alongside the

butt face (Figure 3A) and weigh less than 24 pounds.

the proper type and a high quality fresh ham. Such fresh
Heavier hams are normally fatter and are more likely to spoil

hams come from young, healthy, fast-growing hogs with a
before the cure adjuncts penetrate to prevent deterioration.
desirable lean-to-fat ratio. Fresh hams can be purchased
Therefore, ones capability to control temperature and

from a retail store or a local meat packer who is under
relative humidity determines the type of ham to cure.

constant inspection by the USDA or the Virginia State

Meat Inspection Service. This practice ensures that the

meat product comes from a healthy hog.
Types of Fresh Hams

Parts of the Ham

Figure 2A is a
Country Style
ham. This ham has
a long shank
(solid bone) and a
butt cut at the
sacral joint. This
style of cutting
leaves less lean
meat exposed in
the shank and

butt areas, which reduces the possibility of spoilage.

3igure #B is a 4?egular5 cut am& )is style of cut is satisfactor
aging ams under conditions of
cut sort* exposing an open bone wit marrow and lean tissue around te bone& )e
butt is cut between te #
nd
and $
butt face tan on 4Country ,tyle5 ams&

8o' to )dentify a 5uality Fresh 8am

A High Quality Ham

(Figure 3A)

Figure 3A illustrates a high quality
of marbling (specks of fat in the lean) in the butt face.

36
3igure #B is a 4?egular5 cut am& )is style of cut is satisfactor
aging ams under conditions of controlled temperature and humidity
and $
rd
,acral Vertebrae wic results in a larger lean cut
butt face tan on 4Country ,tyle5 ams&
8o' to )dentify a 5uality Fresh 8am
Figure 3A illustrates a high quality ham that has a firm, bright-colored lean with at least a small amount
of marbling (specks of fat in the lean) in the butt face.
3igure #B is a 4?egular5 cut am& )is style of cut is satisfactory for curing and
controlled temperature and humidity& )e san2 is
,acral Vertebrae wic results in a larger lean cut
colored lean with at least a small amount
361

A 9ow @uality 1am

(Figure 3B)

Figure 3B reveals the type of ham to avoid. Its muscles are soft, usually pale in color and lack marbling.
They also weep excessively and will shrink more during curing. The open seams between the muscles
allow bacterial and insect invasion.

*Obtainable from a drug store.

=eep the 8ams Properly Chilled

#roper procedures prior to the purchase of a fresh ham such as chilling
the carcass to below 23_5 before it is cut and
maintaining this temperature until the time of purchase assure a sound
product. !ontinued temperature control of 1@_'23_5 during curing is
essential for a good finished product.

362

Cure Application

$he cure mi) to use depends upon
personal preference. 6alt alone is
acceptable. :owever, the dry
sugar cure is preferred by most people. 5or each 133 lbs. of fresh meat,
use:

*i) these ingredients thoroughly and divide into " e&ual parts. 8pply the
first half on day 1, and the second portion on day = of the curing period.

Eub the curing mi)ture into all lean surfaces ,5igure 1. of the ham. !over
the s%in and fat, but little will be absorbed through these surfaces.

Cure the Proper !ength of /ime

Virginia style hams should be cured = days per inch of cushion depth
,5igure 18., or 1
1
F
"
days per pound of ham. Ieep accurate records of placing
hams in cure.
8lso, write the date to remove hams from cure on the calendar as shown.
:n Cure
Early December is the best time to start curing Virginia style hams under
ambient conditions.

During the curing period, keep hams at a temperature of 36-40F.

8 pounds salt
Sugar

2 pounds sugar
Salt

*2 ounces of saltpeter

363

364

After CuringJSoak and 9ash

When the
curing period
has passed,

the hams

should be

placed in a

tub of clean,

cold water for
1 hour. This
will dissolve

most of the

(Figure 4)
surface curing

mi) and ma%e the meat receptive to smo%e. 8fter soa%ing, scrub the ham
with a stiff bristle brush and allow it to dry.

Cure Aualization

8fter cure removal by washing, the cured product should be stored in a
<3'@3_5 environment for appro)imately 12 days to permit the cure
ad-uncts to be distributed evenly throughout the ham. $he product will
shrin% appro)imately A'13L during cure application and e&uali(ation.

)n Southeastern :irginia, most hams are smo%ed to accelerate drying
and to give added flavor. $he 6mithfield ham is smo%ed for a long time at a
low temperature ,under ;3_5.. ood from hardwood species of trees ,trees
that shed their leaves in the fall. should be used to produce the smo%e.
:ic%ory is the most popular, but apple, plum, peach, oa%, maple, beech,
ash, or cherry may be used. #ine, cedar, spruce, and other Wneedle leafX
trees are not to be used for smo%ing meat since they give off a resin which
has a bitter taste and odor.

$he fire should be a WcoolX smoldering type which produces dense smo%e.
$he temperature of the smo%ehouse should be %ept below ;3_5. :ams
should be hung in a smo%ehouseM so that they do not touch each other.
$hey should be smo%ed until becoming chestnut brown in color, which may
ta%e 1'1 days.

Kon'smo%ed #rocedure 0 In 6outhwest Virginia, the process is to rub
133 lbs. of hams after cure e&uali(ation with the following thoroughly mi)ed
ingredients.

365

" pound blac% pepper

1 &uart molasses
1 pound of brown sugar

1 ounce of saltpeter
1 ounce of cayenne pepper
$hen bag the hams as shown in step 1 on page @.

Age the 8ams for F* to +K, $ays

$he aging period is the time that the characteristic flavor is developed. It
may be compared to the aging of fine wines or cheeses.

8ge hams for 2<'1A3 days at =<';<_5 and a relative humidity of <<'@<L.
Use an e)haust fan controlled by a humidistat to limit mold growth and
prevent e)cessive drying. 8ir circulation is needed, particularly during the
first ='13 days of aging, to dry the ham surface. 8ppro)imately A'1"L of
the initial weight is lost.

!ured meat is a good source of food for pests that infest dry'cured meats.
$he insects attracted to cured meat are the cheese s%ipper, larder beetle,
and red'legged ham beetle. *ites, which are not insects, also may infest
cured meats.

1. Cheese Skipper0this insect gets its name from the -umping habit of the
larvae which bore through cheese and cured meats. *eat infested with
this insect &uic%ly rots and becomes slimy. 8dult flies are two'winged and
are one'third the si(e of houseflies. $hey lay their eggs on meat and
cheese and multiply rapidly.

". !arder &eetle Othis insect is dar% brown and has a yellowish band
across its bac%. $he adult is about 1F1 inch long. Its larvae feed on or
immediately beneath the cured meat surface, but do not rot the meat.
$he larvae are fu((y, brownish, and about 1F1 inch long at maturity.

1. .ed-!egged 8am &eetle
long. $hey bore through the meat and
about 1F2 inch long, brilliant greenish blue with red legs and are red at
the bases of their antennae. $hey feed o

Mites O *ites are whitish and about 1F1" inch long at maturity. 8ffected
parts of meat infested with mites appear powdery.

Eecommended prevention includes starting the curing and aging during
cold weather when these insects are inactive. #roper cleaning of the aging
and storage areas is essential since the cheese s%ipper feeds and breeds on
grease and tiny scraps of meat lodged in crac%s. !rac%s should be sealed
with putty or plastic wood after clea
prevent entrance O especially of flies, ants and other insects that carry
mites. 7ouble entry doors are recommended to reduce infestation of
insects.

8fter cleaning and sealing crac%s, a surface spray should be applied
floor so that the thin layer of insecticide will %ill crawling insects. 6pray
aging rooms once every three months with a pyrethrin spray to reduce
infestation. 5+>>+ *I\IKG 8K7 8##>I!8$I+K
#B6$I!I7B >8BB>. 6ynergi(ed pyrethrins m
if the room is stoc%ed with meat. If applied as a spray, remove all meat
366
!egged 8am &eetle O $he larvae are purplish and
long. $hey bore through the meat and cause it to dry rot. 8dults are
the bases of their antennae. $hey feed on the meat surface.
whitish and about 1F1" inch long at maturity. 8ffected
parts of meat infested with mites appear powdery.
weather when these insects are inactive. #roper cleaning of the aging
with putty or plastic wood after cleaning. 6creens should be installed to
especially of flies, ants and other insects that carry
8fter cleaning and sealing crac%s, a surface spray should be applied
5+>>+ *I\IKG 8K7 8##>I!8$I+K 7IEB!$I+K6 +K $:B
6ynergi(ed pyrethrins may be applied with a paint brush
$he larvae are purplish and about 1F1 inch
cause it to dry rot. 8dults are
n the meat surface.
whitish and about 1F1" inch long at maturity. 8ffected
weather when these insects are inactive. #roper cleaning of the aging
ning. 6creens should be installed to
especially of flies, ants and other insects that carry
8fter cleaning and sealing crac%s, a surface spray should be applied to the
7IEB!$I+K6 +K $:B
ay be applied with a paint brush
367

products from the storeroom before spraying all surfaces on which
houseflies and other pests are li%ely to crawl. 8llow the spray to dry before
any meat is returned to the store room.

If any product becomes infested after precautions have been ta%en, it
should be removed from the storeroom and the infested area should be
trimmed. $he trim should be deep enough to remove larvae that have
penetrated along the bone and through the fat. $he uninfested portion is
safe to eat, but should be prepared and consumed promptly. $he e)posed
lean of the trimmed areas should be protected by greasing it with salad oil
or melted fat to delay molding or drying.

#rotect the hams by placing a barrier between the meat and the insects.
:eavy brown grocery bags with no rips or tears in them are ideal to use for
this purpose.

(Figure 5)

8s shown in 5igures <'=, place the ham in a bag and fold and tie the top.
$hen, place the bagged ham in a second bag, fold and tie as shown.

Figure 6)

368

$he hams wrapped by this method can be hung in a dry, cool, protected
room to age. $his room should be clean, tight, and well ventilated.

(Figure 7)

Preparing the 8am

Virginia ham remains one of the favorite foods of Virginians and their
guests. It can be prepared in a variety of ways and served with endless
combinations of foods which complement ham.

$he traditional 2'step method is to: ,1. ash ham with a stiff bristled
brush, removing as much of the salt as possible. ,". #lace the ham in a
large container, cover with cold water, and allow it to stand 13'1" hours or
overnight. ,1. >ift the ham from the water and place it in a deep %ettle with
the s%in side up and cover with fresh, cold water. ,2. !over the %ettle, heat
to a boil, but reduce heat as soon as the water boils. 6immer "3 to "<
minutes per pound until done.

8nother method of coo%ing is to soa%, scrub, and place the ham in a
covered roaster, fat side up. $hen, pour " inches of water into the roaster
and place it in a 1"<_5 oven. !oo% appro)imately "3 to "< minutes per
pound. Baste fre&uently. !oo% to an internal temperature of 1<<_5 as
indicated by a meat thermometer placed in the thic%est position of the ham
cushion. If you do not have a meat thermometer, test for doneness by
moving the flat ,pelvic. bone. It should move easily when ham is done.
>ift ham from %ettle. Eemove s%in. 6prin%le with brown sugar andFor
bread crumbs and brown lightly in a 1=<_5 oven, or use one of the
suggested gla(es.

369

-range ;laze1 *i) 1 cup brown sugar, -uice and grated rind of one orange,
spread over fat surface. Ba%e until lightly browned in a 1=<_5 oven.
Garnish with orange slices.

Mustard ;laze1 *i) 1`2 cup brown sugar, " teaspoons prepared mustard, "
tablespoons vinegar and 1 table'spoon water. 6pread over fat surface and
ba%e as directed above.

Spice ;laze1 Use 1 cup brown sugar and 1 cup -uice from spiced peaches
or crab apples. Ba%e as directed above. Garnish with the whole pic%led
fruit.

Cooking 8am Slices

&aking1 #lace thic% slice in covered casserole and ba%e in 1"<_5 oven.
Brown sugar and cloves, fruit -uice, or mustard'seasoned mil% may be
used over the ham during ba%ing. Uncover the last 1< to "3 minutes for
browning.

&roiling1 6core fat edges and lay on broiler rac%. #lace 2 inches from broiler
and broil for specified time, turning only once.

Frying1 $rim the s%in off the ham slices. !ut the outer edge of fat in several
places to prevent it from curling during coo%ing. #lace a small amount of
fat in a moderately hot s%illet. hen it has melted, add ham slices. !oo%
ham slowly, turning often. 8llow about 13 minutes total coo%ing time for
thin slices. Eemove ham from pan and add a small amount of water to
raise the drippings for red'eye gravy. $o decrease the salty taste, fry ham
with a small amount of water in the s%illet.

8o' /o Carve a 8am

$he most delightful flavor of Virginia ham can be en-oyed from thin slices.
$hus, a very sharp %nife, preferably long and narrow, is needed. ith the
ham on a platter, dressed side up, ma%e a cut perpendicular to the bone
about @ inches in from the end of the hoc%. $hen follow the steps in figure A.
37

First Step

Cut a wedge-shaped piece from the ham so as to leave

Second Step

Then start slicing very thin slices at an angle of 45
bringing the knife to the bone.

Third Step

Eventually, the bone structure will make it necessary for you to
cut smaller slices at different angles to the bone.

8o' /o &one Cooked 8am

$he ham is easier to slice when the bones are removed while the ham is
warm.

#lace s%inned ham fat side down on 1 or 2 strips of firm white cloth 1
inches wide and long enough to reach around ham and tie. 7o not tie
until bone is removed.

Eemove flat aitch bone ,pelvic. by scalping around it.

$a%e sharp %nife, and, beginning at hoc% end, cut to bone the length of
ham. 5ollow bones with point of %nife as you cut.

>oosen meat from bones. Eemove bones.

$ie cloth strips together, pulling ham together as you tie.

!hill in the refrigerator over
by machine

371
8o' /o &one Cooked 8am
until bone is removed.
Eemove flat aitch bone ,pelvic. by scalping around it.
ham. 5ollow bones with point of %nife as you cut.
>oosen meat from bones. Eemove bones.
!hill in the refrigerator overnight. 6lice very thin, or have the ham sliced
night. 6lice very thin, or have the ham sliced
372

.ecipes for Cooked 8am

6liced ham sandwiches made from Virginia ham are very tasty. $a%e your
choice of breads and e)tras, but be sure the ham flavor comes through.
:am biscuits are a special treat. 6erve thinly sliced ham in a crusty biscuit
O large biscuits for family meals/ dainty ones for a tea table.

+r ma%e a ham salad filling by grinding coo%ed ham. 5lavor with finely
chopped celery, onion, andFor pic%le. *oisten with mayonnaise or salad
dressing.

6craps of coo%ed ham may be added to scrambled eggs for added flavor.
Use the bone and meat adhering to it to flavor a pot of beans or split pea
soup.

8AM !-AF -. C.-5#//S

" eggs 1 $bsp. grated or finely
"'1 cups ground coo%ed ham chopped onion
1
1
F" cups bread crumbs 1 cup mil%
,reserve
1
F" cup.
Beat eggs slightly. 8dd other ingredients. #ac% into ba%ing pan. 6prin%le
with remaining 1F" cup bread crumbs. Ba%e in a 1<3_5 oven for 2<
minutes. +r form into @ cro&uettes, roll in 1F" cup crumbs, and brown in a
small amount of hot fat.

C.AM$ 8AM $!#L

1 $bsp. ham fat, butter, or 2 $bsps. flour
margarine "
1
F" cups mil%
1 $bsp. chopped onion
" cups ground, coo%ed ham
,meat from hoc% may be used.

#lace fat in heavy frying pan, add onion, and coo% until onion is tender but
not brown. 8dd ham, stir, and heat. 8dd flour, stir and coo% about one
minute. 8dd mil%, 1F" cup at a time, stirring constantly. !oo% until mi)ture
thic%ens. 6erve on waffles, hot biscuits, corn stic%s, or toast.

373

Fresh Por4 Sausage
5resh por% sausage is a mi)ture of por% meats, salt and spices which have
been ground or chopped with no added water or e)tenders. 5at content
usually ranges from 1< to <3 percent depending upon individual preference.
#rebatched seasonings are also available. Ingredient portions may be
divided for smaller batches.
)ngredients
for 133 pounds of por% trimmings ,@3L lean.
<ild
,1 1F2 cups. 1 lb. 12 o(. salt
,1 cup. = o(. sugar
,1 cup. < o(. blac% pepper
,1 cup. " o(. rubbed sage
1ot - add to abo+e ingredients
,13 $bs.. " to 1 o(. crushed dried pepper
,13 $bs.. " to 2 o(. ground red pepper
*i) spices with trimmings/ grind once through 1FA'inch plate and then
through 1F1@'inch plate. Use in bul% form, stuff in natural casings ,por%
rounds. or collagen casings.

Head Cheese /Souse0
:ead cheese is a home'style product which developed as a means to use all
of the variety meat generated by home slaughter. *any people li%e it as a
luncheon meat or a snac% item.
)ngredients
13 lbs. head meats, tongue, heart, feet or other meats
,1 cup. @ o(. fresh onions
,< o(.. < o(. cider vinegar ,<L.
,< $bs.. ".2 o(. salt
374

," 1F" $bs.. 3.A o(. white pepper
," $bs.. 3.1< o(. mar-oram
,1 1F" $bs.. 3.@ o(. sugar
,1 1F" tsp.. 3.1 o(. blac% pepper to taste ,if desired.
,1 cup. 1.3 o(. chopped pic%le ,optional.
!lean head thoroughly, removing all hair and scruff/ s%in out snout and
lower -aw and remove -aw bones. !ut remaining portion of head into large
pieces and place in large container for coo%ing. $he tongue, heart and feet
,properly cleaned. may also be included if desired. !oo% until the bones can
be easily removed, drain and save broth. 7ebone and grind meat through
H'inch plate. >arge pieces may be cut into s&uares instead of grinding. !hop
or grind onions and add with vinegar and spices to ground meat. *i)
thoroughly and add bac% coo%ing broth to ma%e a slurry. 5ill into containers
of desired si(e and shape and chill. Eesulting product is usually served cold.
Ieep refrigerated.

Italian St#le Cotto Salami
$his is a coo%ed, mildly flavored Italian salami with a characteristic flavor. It
is made of coarsely chopped por%, chopped beef and por% trimmings,
flavored with garlic and stuffed into large diameter casings.
)ngredients
2 lbs. lean beef trimmings
1 lbs. e)tra lean por%
1 lbs. regular por% trimmings
,; $bs.. 2.A o(. salt
,1 1F2 cups. 2.A o(. non'fat dry mil%
,< $bs.. ".3 o(. sugar
,1 1F2 tsp.. 3.1 o(. nutmeg
,1 1F2 tsp.. 3.1 o(. ground cardamon
,1 $bs.. 3.@ o(. crac%ed blac% pepper
,1 tsp.. 3.1 o(. garlic powder or 3." o(. fresh garlic ,to taste.
,1 1F2 tsp.. 3." o(. sodium or potassium nitrate
,1FA tsp.. 3.3"< o(. sodium nitrite ,optional.

,#lease read about Kitrates and Kitrites.
375

Grind the lean beef through a 1FA'inch plate and then through a 1F2'inch
plate. Grind e)tra lean por% and regular por% trimmings through a 1F"'inch
plate and then through a 1F1@'inch plate. #lace all meat in the mi)er, add
cure and seasoning and mi) well. 6tuff into Ko. @ fibrous casings and hang
overnight in 1AS5 cooler.
Eemove in the morning and allow to stand at room temperature for two to
three hours. #lace in a 113S5 smo%ehouse and smo%e until the desired color
is obtained. $he product may be finished in either of two ways:
1. ,mo2ed coo2ed salami O raise temperature gradually until desired
color is obtained and an internal temperature of 1<3S5 is reached.
6hower product with cold water until internal temperature of 1"3S to
113S5 is reached. 8llow to dry at room temperature before placing in
cooler.
". Water-coo2ed product O when desired color is obtained in the
smo%ehouse, place in a vat type water coo%er and process until an
internal temperature of 1<3S5 is achieved.
$he smo%ed coo%ed product is a higher &uality product with better color and
shelf'life due to the drier nature of the product.
K+$B: $he sodium nitrite may be substituted for the sodium nitrate for more
rapid cure color development and elimination of the overnight time.
!8U$I+K: Use only the prescribed amounts of sodium nitrite or nitrate as
these are to)ic at high levels.

Italian St#le Por4 Sausage
$his is a coarsely ground fresh sausage which is normally pan'fried or
broiled. $he most popular style is broiled in a large spiral roll ,snail li%e. on a
grill until tender.
)ngredients
13 lbs. lean por% trimmings ,@<L lean.
,2 1F2 $bs.. ".2 o(. salt
," 1F" $bs.. 3.2 o(. fennel seed ,anise may be substituted.
," $bs.. 3.2 o(. crushed red pepper
376

,1 $bs.. 3." o(. ground blac% pepper
,1 $bs.. 3." o(. white pepper
,1 $bs.. 3." o(. papri%a
,1 1F2 $bs.. 3." o(. coriander ,optional.
," $bs.. 3.2 o(. chopped fresh parsley ,optional.
,1. 1 garlic clove, minced ,optional.
*i) the seasonings thoroughly with the trimmings. Grind the por% trimmings
through a 1F2'inch or 1FA'inch plate. 6tuff in natural hog casings or si(e 13
to 1@ collagen casings. :ang overnight in 1AS5 refrigeration for spices to
marinate.

9osher or +ll )eef Sausage
5or Iosher products, use Iosher ingredients.
)ngredients
=.< lbs. fresh boneless beef chuc%s ,A<L lean.
".< lbs. fresh boneless beef plates ,<3L fat.
,A $bs.. 2.3 o(. salt
," $bs.. 3.A o(. sugar ,de)trose.
,1 $bs.. 3.@ o(. ground white pepper
,1 tsp.. 3.1 o(. mashed peeled garlic ,garlic powder.
,1 1F" $bs.. 3.1 o(. papri%a
," 1F" tsp.. 3.1"< o(. ground coriander
,1 1.2 tsp.. 3." o(. sodium nitrate ,saltpeter.

Grind beef chuc%s through 1FA'inch plate and beef plates through 1F2'inch
plate. !ombine meat ingredients adding salt, de)trose, cure and seasoning
and mi) well for five minutes. $ransfer to stuffer and stuff in cellulose or
fibrous casings three to four inches in diameter or large beef casing. #lace in
cooler at 23S5 for 1@ hours to permit cure to react with meat. Eemove from
cooler and allow product to stand at room temperature for two hours to
warm up. *oisten surface by showering briefly before placing in ;3S to
133S5 smo%ehouse. :old at this temperature while smo%ing for four hours,
377

then gradually raise the temperature to 1@<S to 1=3S5, holding at this
temperature until a minimum internal temperature of 1<"S5 is reached.
$otal smo%ing time will depend upon the si(e of casing used. It is important
that internal temperatures be chec%ed fre&uently. $otal coo%ing time will be
1" to 12 hours. Eemove from smo%ehouse and cold shower until internal
temperature is reduced to 1"3S to 113S5. 8llow product to stand at room
temperature for two to three hours before placing in a dry cooler.

Pi4led Pigs? Feet /Cured and Pi4led0
8 traditional cured, coo%ed and pic%led meat product.
Curing &rine
,2 cups. " lbs. salt
," $bs.. 1 o(. sodium nitrate or
,1F2 tsp.. 3.3< o(. sodium nitrite
,2 &ts.. 1 gal. water

$horoughly clean the feet using a coarse brush and hot water. $rim closely
to remove any remaining hair. +nly the front feet are used. #lace the
cleaned feet in enough curing brine to cover them. !ure for five days at
23S5.
Eemove feet from brine, wash, and split from the toe to the shan% to
prevent s%in from splitting during coo%ing. #lace feet in %ettle and cover with
cold water. :eat to boiling, reduce temperature and coo% until tender. $est
with a for% after three hours. 7o not stir while coo%ing. $ime re&uired is
about si) hours. !hill with cold water. 8fter the feet are firmed and the fat
washed off, split the feet with a cleaver and remove the shan% bone.
Pic2ling: #ac% the feet in -ars and cover with hot vinegar pic%le of five
percent strength ,<3 grain.. #ic%ling spice, bay leaves, cloves or peppers
may be added to the vinegar pic%le if desired. !hec% the -ars after 12 days
to ensure that the feet are covered with vinegar. If not, remove pic%le, add
additional vinegar, reheat and pour over feet. 6eal.
378

Pi4led &ongues
8 traditional cured, coo%ed and pic%led meat product.
Curing &rine
,2 cups. " lbs. salt
," $bs.. 1 o(. sodium nitrate or
,1F2 tsp.. 3.3< o(. sodium nitrite
,2 &ts.. 1 gal. water

ash, trim and cure tongues: #lace the washed and trimmed tongues in
enough curing brine to cover them. !uring will re&uire 12 days at 23S5.
Eemove from cure, wash, and coo% until tender.
$ongues may be used in this state, or s%inned and sliced, or left whole and
pac%ed in hot pic%le: #ac% the tongues in -ars and cover with hot vinegar
pic%le of five percent strength ,<3 grain.. #ic%ling spice, bay leaves, cloves
or peppers may be added to the vinegar pic%le if desired. 8fter pic%le has
e&uali(ed for seven days, replace any vinegar which has been ta%en up.

Polish Sausage /9iel(asa0
#olish sausage is made of coarsely ground lean por% with some added beef.
$he basic spices for this well %nown sausage are garlic and mar-oram.
)ngredients
A lbs. por% shoulder or lean trim ,=<L lean.
" lbs. beef trimmings ,A3L lean.
2.A o(. ice or water
,= 1F2 $bs.. 1.@ o(. salt
,2 $bs.. 1.@ o(. sugar
," 1F" $bs.. 3.< o(. white pepper
," 1F2 tsp.. 3.1 o(. mustard seed
,2 tsp.. 3." o(. mar-oram
379

,1 1F" tsp.. 3.1 o(. garlic powder
," 1F" tsp.. 3." o(. nutmeg
,1 1F2 tsp.. 3." o(. monosodium glutamate
,1 1F1 cups. <.@ o(. nonfat dry mil%
,1 1F2 tsp.. 3." o(. sodium nitrate

Grind beef and por% through 1F2'inch plate. 8dd spices and water, mi)
thoroughly. Grind through 1F1@'inch plate. 6tuff into natural hog casings
and hold overnight ,1AS5. for cure to react. 6mo%e at ;3S to 133S5 for two
hours. Eaise temperature gradually to 1@<S to 1=3S5 in smo%ehouse and
coo% until internal product temperature reaches 1<3S5. K+$B: Beef gives
this product a deeper red color and improves the product consistency and
appearance.

Srapple
6crapple is made in much the same way as souse, but it is thic%ened with
corn meal, flour or buc%wheat.
)ngredients
=.< pints broth ,with added water.
13 lbs. coo%ed por% head meats, s%ins, tongue, trimmings
,@ 1F" $bs.. 1." o(. salt
,1 1F" $bs.. 3.1 o(. blac% pepper
,1 1F" $bs.. 3." o(. mar-oram
,1 $bs.. 3.2 o(. sage
,G cup. 1." o(. chopped onions
,1 1F" tsp.. 3.1 o(. red pepper
,= cups. 1 lb. 1" o(. corn meal
,1 cups. 1" o(. flour or buc%wheat
!oo% meats until tender, remove bones, and grind through 1FA'inch plate.
Eetain broth from coo%ing and return ground meat to broth. 6tir in a small
amount of broth to pre'moisten the cereal. $his will prevent lumping. 8dd
38

cereal to the broth and meat mi)ture. !oo% for about 13 minutes. #our into
shallow pans and chill. 6crapple may be sliced and fried or served as a
luncheon meat.

Smo4ed Por4 Sausage
6mo%ed fresh por% sausage is a traditional ?home style? product. hen
produced at home, it was cold smo%ed in the smo%ehouse for several days.
7uring this process a natural fermentation occurred which produced the
characteristic tang or flavor of the product. 8n internal temperature of 123S5
is re&uired to %ill any trichina which may be present.
)ngredients
for 133 pounds of por% trimmings ,@3L lean.
<ild
,1 1F2 cups. 1 lb. 12 o(. salt
,1 cup. = o(. sugar
,1 cup. < o(. blac% pepper
,1 cup. " o(. rubbed sage
1ot ' add to above ingredients
,13 $bs.. " to 1 o(. crushed dried pepper
,13 $bs.. " to 2 o(. ground red pepper
*i) spices with trimmings/ grind once through 1FA'inch plate and then
through 1F1@'inch plate. 6tuff in natural casings ,por% rounds. or collagen
casings.
#lace the stuffed sausage on rac%s or smo%e stic%s and hang in the cooler
for 1@ to 2A hours. #lace the sausage in the smo%ehouse. :eat house to 133
to 113S5, with dampers open, until the sausage surface is tac%y to touch.
!lose dampers, introduce smo%e. 6mo%e for two to si) hours depending
upon color desired. Eaise smo%ehouse temperature to 1"<S5 after two hours
of smo%ing, 12<S5 after three hours. !ontinue smo%ing until the internal
product temperature reaches 123S5. *aintain a relative humidity of
appro)imately 23 percent in the smo%ehouse during smo%ing.
381

Smo4ed &ur4e#
8 delicious change of taste coupled with an appeti(ing nut brown smo%ed
color ma%es this meat highly desirable as a festive treat or a special meal
any time of year. $here are two types of smo%ed tur%ey, a cured or pumped
smo%ed bird and a smo%e'coo%ed bird with no added ingredients. $o -ust
smo%e'coo% a tur%ey or other poultry simply follow the steps below for
smo%e'coo%ing the cured tur%ey.
6elect a plump bird since they give the most satisfactory results. !hec% the
inside of the bird and remove any bits or pieces of windpipe, lungs or other
viscera which have not been removed. Eemove the nec% and giblets from
the bird for coo%ing separately. $he giblets are usually stuffed in the crop
cavity in the front of the bird. Be sure to remove these. You are now ready
to smo%e'coo% the tur%ey if the bird is not going to be pump cured.
Pump Curing
#ump cure the tur%ey with a brine consisting of the following:
,2 1F" gal.. 2 1F" gallons water ,cool.
,1" cups. @ lbs. salt
,@ cups. 1 lbs. sugar
,@ $bs.. 1 o(. sodium nitrate ,saltpeter. or
,1 tsp.. 3.1< o(. sodium nitrite ,optional.

6titch pump the brine into the thic%est portions of the thighs and breast.
$his can be done using a large syringe with a Ko. 1" needle. Be sure to
in-ect the bird uniformly in all of the muscles and -oints. In-ect a large bird
with brine to about 13 percent of its weight. $hen immerse the bird in the
remaining cool curing solution for about 2A hours. $he temperature of the
brine and the cooler should be %ept at 23S5 or slightly below. eight the
bird down to %eep it covered with brine.
5or smaller birds, roasters and fryer si(e chic%ens, the birds can be
immersed directly into the brine without pumping and held for four to five
days. $his will give e&ual results. $his is not recommended for large tur%eys
without stitch pumping because of the longer time re&uired for curing.
382

Smoke Cooking
Eemove the cured bird from the brine and wash in fresh water to remove
the surface salt. 8llow the surface to air dry and place the bird in the
smo%er. 6tart the smo%er at about 123S5. Ieep a high humidity ,@3
percent. and a dense smo%e for the first four hours. $his will prevent the
meat from drying out and give a lustrous pecan'nut brown color. 8fter four
hours raise the temperature in the smo%er 13S5 every "3 minutes to 1;3S5
and hold at this temperature until the internal temperature of the bird
reaches 1@<S5 ,1=<S5 for the smo%e'coo%ed bird.. *easure this
temperature by probing the inside of the thigh with a meat thermometer.
$he total time re&uired is 13 to 1" hours. $his time may be shortened by
smo%ing the bird for four to si) hours ,depending upon the color desired.
and then placing it in a 133S to 1<3S5 oven and coo%ing until the internal
temperature is 1@<S5 for the cured tur%ey, or 1=<S5 for the regular smo%ed'
coo%ed bird. Be sure to cover with foil to prevent the s%in from crac%ing and
drying during coo%ing.
$he finished smo%ed pump cured tur%ey should have a rich pecan'nut'brown
surface with a light pin% color in the breast meat. $he thighs should have
the color of well cured ham. 8 salt content of about four percent is e)pected.
#oultry which has been only smo%ed'coo%ed is highly perishable and should
be handled as fresh coo%ed poultry. $his product is bland in flavor and is
less desirable than a cured smo%ed tur%ey. !ured smo%ed tur%ey or poultry
is a perishable product and should be refrigerated. $he cured tur%ey may be
free(er stored ready'to'roast or ready'to'eat for as long as 13 months with
negligible change in color or flavor.

Some Solutions to 'iffiulties of
Home!Curing Por4
)% )ntroduction
5or centuries, meat has been preserved by drying, salting and smo%ing.
!hinese ancestors have used salt to cure and preserve meat since the 11th
!entury B.!. #reservation by smo%ing is believed to have been developed
inadvertently by primitive tribes who lived in caves and burned fires for
383

warmth and to discourage predatory animals. $he 8merican Indian
preserved meat prior to settlement by Buropeans through hanging it in the
top of a tepee to ma)imi(e contact with campfire smo%e. 7uring the past,
meats have been cured to reduce spoilage. $hese meats were unevenly
cured or dried and were fre&uently salty or too heavily smo%ed. 8fter the
development of refrigeration systems, meat has been cured primarily for the
development of color and flavor desired by many consumers.

!uring is the addition of salt, sugar, nitrates, nitrites and sometimes
phosphates and ascorbates to meats for preservation, color development,
and flavor enhance'ment. $he functions of each ingredient used in curing
are:

Salt
8. #rovides a characteristic flavor to impart a cured meat taste.
B. 8cts as a preservative through growth inhibition and destruction of
microorganisms.
!. Bnhances the transport of other cure ingredients throughout the muscle
by osmotic movement of salt itself.
7. 7ehydrates meat tissue to reduce bacterial growth.

Sugar
8. #rovides a characteristic flavor to impart a cured meat taste.
B. !ounteracts the harshness of salt.
!. #rovides an energy source for microorganisms which convert nitrate to
nitrite during a long term cure.
7. #rovides a surface color characteristic of aged ham if carmeli(ed sugar is
used.

0itrates and 0itrites
8. !ontribute to the characteristic cured flavor.
B. !ontribute the characteristic reddish'pin% color of cured meat.
!. #revent growth of a food poisoning microorganism %nown as Clostridium
botulinum which can occur in foods that re&uire heat processing.
7. Eetard the development of o)idative rancidity and rancid taste.
B. #revent warmed'over flavor in reheated products.

Phosphates
,$his ingredient should be used only for those meats cured with a li&uid cure
%nown as a pic%le..

8. Eeduce rancidity development and shrin%ing during curing and smo%ing
of meat by use of a pic%le ,cure ingredients dissolved in water. that is
384

in-ected into the muscle tissues.
B. Eeduce coo%ing loss of the cured product.

Ascor(ates
8. 6peed the curing reaction by faster color development through more
rapid reduction of nitrates and nitrites to nitrous acid and ultimately nitric
o)ide that combines with myoglobin ,a muscle pigment. to fi) the cured
color.
B. Eeduce o)idation and subse&uent off flavor and color.

8 speciali(ed product such as the home cured Virginia ham is considered to
be a superb product because of its distinct and uni&ue taste. $he purpose of
this publication is to discuss potential problems related to home'curing por%
and to provide possible solutions to these problems.

))% 9hy $ry CureM
7ry curing was the original method of preserving meat through a dry rub
method of cure application. $his method, which was brought forward from
early civili(ation to the "1st century, involves mi)ing the cure ad-uncts and
subse&uently rubbing the mi)ture on the e)ternal surfaces of the meat to be
cured. #enetration of cure ad-uncts primarily from the lean surfaces occurs
via osmosis ,created by salt.. $herefore, this method involves long periods
of storage with one or two additional applications of curing ingredients ,a
process %nown as WoverhaulingX.. 8lthough this cure method re&uires 1'"
months ,or longer. for larger por% cuts such as hams and involves a large
amount of shrin%age, it is considered a popular method for curing hams in
Virginia. In fact, the Virginia 6tyle !ured :am was one of the first
agricultural products e)ported from Korth 8merica and continues to be
e)ported every year. $he Virginia ham is distinguished as a product with a
distinct and uni&ue flavor preferred by many throughout the world. $he
distinct advantages of a country cured ham by introduction of a dry rub cure
are:

8. Unsurpassed flavor and te)ture for a speciality product.
B. !uring may be conducted as an easy operation without elaborate
e&uipment.
!. Keeds for preservation are minimal since bacterial growth is retarded by
the salt and the final product is drier than other cured meats.

385

)))% Curing Mechanism
hen cure is administered, the salt diffuses inward, to form a comple) with
the meat proteins. $he slower the diffusion inward, the longer the outflow of
water and soluble proteins from the muscle. $he basic mechanism involved
in meat curing involves the action of nitrates and nitrites. 8lthough other
reactions and steps are involved in the curing mechanism, the following
se&uence of events provides a simplified e)planation of the process. Kitrate
is converted to nitrite by a reducing action of microorganisms that are
present within the meat tissues. Eeduction of nitrite to nitrous acid and
ultimately to nitric o)ide is effected either by microorganisms or by the
muscleJs own en(yme system. Kitric o)ide binds to myoglobin, the meat
pigment protein, to provide the characteristic cured meat color. $his cured
color is fi)ed by application of heat during the smo%ing process.

):% ffect -f Curing -n /he 0utritive :alue
$he biological value of meat proteins is not lowered by curing and the B'
comple) vitamins are essentially unaffected. :owever, minimal losses of
water soluble vitamins can occur through weeping. 7uring storage, cured
meats deteriorate through discoloration, o)idative rancidity, and microbial
changes. $hese conditions will be discussed later.

Kitrates up to 1 1F" o(. per 133 lbs. of meat are permitted in a limited
&uantity in dry cured meat because of their importance in flavor, color
fi)ation, and retardation of bacterial growth. 6ince nitrates may be to)ic
when eaten in large &uantities, care should be e)ercised to use only the
recommended amount as supplied in the commercial cure to be used.
!ommercial cures may be purchased from farm supply stores and some
drug and food stores. 8 fre&uently used dry cure mi)ture utili(es A pounds
of salt, " pounds of sugar and " ounces of sodium nitrate ,dry cure only..
$hese ingredients are mi)ed thoroughly and fre&uently divided into three
e&ual parts for application at three intervals.

:% Pro(lems - Solutions -f 8ome-Cured Pork
8lthough home curing of por% may be successfully conducted if the proper
steps are ta%en, certain precautions should be ta%en to improve the finished
product. $he following problems that are discussed can fre&uently occur.
:owever, as the discussion suggests, solutions e)ist to maintain an
acceptable product.

8. >ac% of uniformity of si(e and shape of cured cuts ' Uniformity can be
improved by selecting cuts or live hogs from a specific weight range. *ost
hogs are slaughtered when their live weight ranges from "23'"=3
386

pounds. $his si(e hog produces uncured hams that weigh 1@'"3 pounds.
#icnics from hogs in this weight range weigh A'13 pounds and the
uncured belly averages 1<'1A pounds.

Uniformity of shape of each cut can be provided by separation of all cuts
from the same location. 8n e)ample of correct fabrication procedures of
por% cuts to be cured is:

1. :am fabrication ' $he ham should be separated from the carcass by
cutting through the center of the hoc%. $he ham and loin should be
separated between the "nd and 1rd sacral vertebrae ,"nd vertebra
from the -uncture of the rump and bac%. and cut perpendicular to the
long a)is of the shan%.

". Belly fabrication ' $he belly and shoulder should. be separated from
the "nd and 1rd rib from the cranial ,front. end. $he belly should be
removed from the loin along a line ad-acent to the tenderloin and
ventral ,belly side. portion of the blade bone of the loin. $he spareribs
should be removed from the belly and each end of the belly should be
trimmed of e)cess fat to ma%e it a correctly shaped rectangle.

1. #icnic and Boston butt fabrication ' $he foot should be separated from
the shoulder 11F" inch above the %nee -oint. $he nec%bones should be
removed by cutting beneath the sternum, ribs, chine bones, and
feather bones. $he bris%et flap should be cut off on the inside of the
shoulder and the -owl removed parallel to the brea%ing line between
the "nd and 1rd ribs. $he picnic and the Boston butt are separated by
cutting 1F" inch below the e)posed blade bone and at right angles to
the brea%ing line between the "nd and 1rd ribs.

B. $richina infested por%' Improved management among por% producers has
been responsible for almost complete elimination of )ricinella spiralis
infestation in por% in the U.6. during the past few years. $o ensure
protection against trichina, all por% should be held at 3N5 for 12 days or
heated to 12"N5 during smo%ing and conventional coo%ing.

!. Unsanitary por% ' $o ensure a sanitary product, all animals to be
slaughtered should be in a thrifty condition and free of unsound
conditions, i.e., abcesses, bruises, etc. !lean facilities and e&uipment are
re&uired to reduce contamination of por% during the slaughter and
fabrication process. #roper sanitation prevents contamination by
microorganisms that pose a health concern and cause spoilage through
discoloration, off'flavor and odor development. Bven though sanitary
387

precautions are ta%en, bacterial growth can still occur. $herefore, por%
should be stored as close to 1"N5 as possible prior to curing. !ertain
bacteria grow about ten times as fast at 1AN5 as at 1"N5. In addition to
protection from spoilage, proper chilling after slaughter will reduce
moisture loss and improve por% color and firmness.

7. #ale, soft and e)udative por% ,#6B. ' #or% that is very light colored and
lac%s firmness is less desirable for curing. #ale and soft por% e)periences
more loss of moisture through weeping. $his condition, which is
responsible for poor cured color development, yields pale colored por%
that sometimes has a gray or green tinge after being cured. $he soft
appearance gives a lower &uality appearance and the e)udative condition
is responsible for more weight loss during curing and ma%es the por%
more difficult to handle due to the moist condition. 8 soft muscle
structure causes more muscle separation and uneven cure penetration.
Greater muscle separation may permit more microbial contamination and
insect invasion during storage.

$he #6B condition can be corrected by slaughtering swine that are
rugged, thrifty and with enough finish to have 3.= inch or more of bac%fat
thic%ness over the bac%. :ogs that show evidence of the #66 ,porcine
stress syndrome. condition are unthrifty and should not be %ept as
replacement stoc% or used for cured por%. $he #6B condition can be
minimi(ed by proper temperature control from slaughter to curing.

E. !ure penetration and e&uali(ation ' $o ensure proper cure penetration,
the proper cure mi)ture must be used and the proper application time
and method is essential. $he cure mi)ture depends upon personal
preference. 8s previously mentioned, the dry cure mi)ture that utili(es A
pounds of salt, " pounds of sugar and " ounces of sodium nitrate
,saltpeter. for 133 pounds of fresh meat is recommended because it
yields cured ham characteristics that are preferred by more consumers.
8lthough it has not been proven conclusively, some research results have
suggested that nitrate and nitrite are associated with increased cure
penetration. $he first part of the mi)ture is rubbed on all surfaces of the
meat including the shan% end of the hams. 8 thin layer ,1FA inch. of the
cure is applied over all cuts prior to stac%ing in the curing room, s%in side
down on a table or shelf. 7o not stac% more than three high. $he other
parts of the mi)ture are added on the fifth and tenth days after the initial
application.

$he optimal cure time for ma)imum cure penetration is = days per inch of
product thic%ness, or " days per pound of product. $he preferred
388

temperature during curing is 23N5. $his temperature will increase the
speed of the cure penetration and reactions and reduce microbial
spoilage. In Virginia, the best time to dry cure hams is in late 7ecember.
#or% cured with too much humidity will not have sufficient cure
penetration and the product will have too much moisture as a finished
product. 7ry cured meats should lose at least 1AL of the original weight
and most strive for "< ' 13L loss. If the relative humidity during curing
and aging is above A3L, forced air movement by a fan or other means
should be considered to assist with lowering product moisture content.
5orced air from a furnace will also reduce moisture content. 8fter the
cure time has e)pired, the cured cuts should be placed in a tub or large
container filled with clean lu%ewarm water ,not e)ceeding A3N5. for
appro)imately 1 hours to improve &uality and appearance. 6oa%ing will
dissolve most of the surface curing mi), distribute the seasoning more
evenly, draw out some of the heavy salt concentration on the surface and
ma%e the product more receptive to smo%e. 8fter soa%ing, the product
should be scrubbed with a stiff bristled brush and allowed to dry for about
1 hours before smo%ing. $hese practices will improve cure penetration
and reduce the salty taste from dry cured por%.

5. Improper smo%ing ' *ost cured por% products are smo%ed to improve
flavor, color and preservation. !areful attention should be given to this
operation to prevent microbial spoilage and insect infestation. Insect
infestation will be discussed later. !uts to be smo%ed should be placed in
a smo%ehouseM with ade&uate space between each other and the walls to
permit smo%e circulation and penetration. $ight construction and properly
fitted ventilators provide effective regulation of the air flow. 8n outside
firebo) ma%es temperature control easier and reduces the ha(ard of fire.
$he combustible material used to generate smo%e is important to smo%ed
flavor development. 6mo%e from the sawdust or chips of hardwoods
should be used, since the burning of softwoods results in a sooty deposit
on smo%ed meats and is responsible for a bitter flavor. :ic%ory is the
most popular wood for smo%ing, but maple, apple, cherry, plum, peach,
oa% and ash may be successfully used. !edar, pine, spruce and other
Wneedle leafX softwoods give off resins, which are responsible for the
bitter taste and odor, and should not be used.

$he absorption of smo%e and the change in color of the outside surface of
smo%ed meat is increased by higher temperatures. 8 WcoolX smoldering
type of smo%e is commonly used by firms that dry cure in 6outhern
Virginia. $he WcoolX smo%e should be generated in a smo%ehouse with a
temperature below ;3N5. $his smo%e process is utili(ed until the meat
389

turns chestnut brown in color, which may re&uire 1'13 days.

G. Incomplete color development ' $he rate of the cured color development
is proportional to the concentration of nitrite up to the point where the
nitrite: color pigment ,metmyoglobin. ratio is <:1. Beyond this point
nitrite appears to inhibit cured color development. $herefore, incomplete
color development can result from too much ofJ this cure ingredient ,or
nitrate. being applied. Various contaminating microorganisms can impair
color development. +ther deleterious effects of these microorganisms
include souring and putrefaction. $herefore, control of microbes by proper
sanitation and temperature control is imperative.

:. Improper aging ' $he aging period is critical for dry cured por% since it is
during this time that the distinguished honey'cured flavor is developed.
8ging time is re&uired to develop the flavor typical of home cured por% as
is time for aging of beef, cheese and wine. :ome cured por% cuts should
be aged for < months and can be aged up to a year or longer. 7uring
aging, cured meats should be covered with heavy paper bags ,without
rips or tears. to provide a barrier between the meat and insects. ,*ore
information is available in V!B #ublication 2<A'""1, !uring :am Virginia
6tyle..

I. !olor fading during storage ' 8lthough the smo%ing process helps fi) the
cured color, it is still rather unstable. $he cured color will fade due to
o)idation under UV radiation and in the presence of o)ygen. $hus, cured
meats should be e)posed to minimal lighting since most lighting contains
some UV rays. Eestriction of air by vacuum pac%aging or by use of other
wrapping materials impermeable to o)ygen will reduce color pigment
fading.

C. Eancid flavor ' 8 rancid taste is fre&uently associated with home'cured
por%. *any people prefer cured meats with a ripe, rancid flavor that
results from adding salt to the cure formula and long term aging. 6alt
increases o)idation which causes a rancid flavor. 6alt accelerates the
action of an en(yme present in muscle called lipo)idase. 6mo%ing reduces
the activity of this en(yme but ascorbic acid, which is sometimes used in
li&uid cures, increases the activity of lipo)idase.

6ince a rancid flavor is typical of home'cured por%, it is considered a.
trait associated with this curing method. If a rancid flavor is not li%ed, a
shorter curing and aging period should be considered. Eancidity among
home cured cuts can be minimi(ed by reducing the aging period and by
not free(ing the cured product. B)tended storage of fro(en cured meats
enhances o)idative rancidity. Under certain conditions, a change in
39

certain fat components ,i.e., fat reversion. will cause a change in flavor.

rapping material that does not properly protect the cured product will
contribute to dehydration and additional o)idative rancidity. If cured
meats are to be fro(en, the best grade of free(er wrapping paper
available should be used to wrap the product. $he WdrugstoreX wrap is a
possible way to protect cured meat, but other methods that do not trap
the air inside the finished pac%age are satisfactory. 8fter the edges are
sealed to prohibit air entry, a label and date should be applied on each
pac%age prior to free(ing at '13N5 or colder. #roper protection during
free(ing will ensure less dehydration or development of o)idative
rancidity.

I. 6ouring, putrefaction and tainting ' 6ouring and putrefaction are caused
by contamination by microorganisms. !ontamination can occur at several
steps of the process, but usually ta%es place between slaughter and
curing. *icrobial contamination is increased by improper sanitation and
storage of the fresh product for too long ,over < days. at a temperature
too high ,over 1"N5.. *icrobial spoilage can also be increased by using
cure ingredients that are contaminated and by unsanitary conditions in
the cure area, smo%ehouse or aging area. Improper pac%aging of the
finished product will also increase contamination and subse&uent growth
of bacteria responsible for discoloration and flavor deterioration.

$ainting will fre&uently occur among dry cured meats. $his condition is
caused by greater difficulty of cure penetration into the muscle tissue and
by por% with a p: that is above normal. $he higher p: stimulates
bacterial growth which causes the tainted condition. $his condition is
normally less common if time between slaughter and cure is reduced.

>. *old growth ' 8s with aged cheese, mold growth is common among
cured meats that are aged. *olds may be removed with a mi)ture of
13L acetic acid and ;3L water or other e&uivalent rinses. 8fter the mold
is trimmed or removed by scrubbing and rinsing, the product is
satisfactory for consumption.

*olds are common in the air and will thrive if proper temperature and
moisture conditions ,as during curing and aging. e)ist. 8n effective way
to prevent molds on cured and smo%ed meats is to store them in a dry,
well ventilated room with a temperature range of 2< ' <<N5 and a relative
humidity of less than @AL. Unwrapped meat should not touch other
meat. $his method of holding increases dehydration, but weight loss is
less e)pensive than loss from trimming mold.

391

*. 6alty taste ' 8s previously suggested, home'cured por% has a
characteristic salty taste. 6altiness can be reduced by soa%ing cured cuts
prior to smo%ing or prior to storage if smo%ing is not done. Increased
effectiveness from soa%ing is possible through changing the water at
least once during the process and by increasing the soa% time up to "2
hours. If the cured meats are still too salty, frying in a s%illet that
contains about 1F2 inch of water will dilute the salt concentration and
result in a less salty product.

K. Insect infestation ' 6ince meat is a good source of food for insects,
cured'meats are commonly attac%ed by insects during storage. Insects
that most commonly infest home'cured meat are the cheese s%ipper, the
larder beetle, the red'legged ham beetle, and mites. Generally, cured
meats should be placed inside one or two paper bags free of rips and
tears with the top tightly tied. rapped cuts should be stored in a dry,
cool room that has been protected against insects. 6pecific characteristics
of these insects include ,5igure1.:

1. !heese 6%ipper0$his insect gets its name from the -umping habit of
the larvae which bore through cheese and cured meats. *eat
infested with this insect &uic%ly rots and becomes slimy. 8dult flies
are two'winged and are one'third the si(e of houseflies. $hey lay
their eggs on meat and cheese and multiply rapidly.

". >arder Beetle0$his insect is dar% brown and has a yellowish band
across its bac%. $he adult is about 1F1 inch long. Its larva feed on or
immediately beneath the cured meat surface, but do not rot the
meat. $he larvae are fu((y, brownish, and about 1F1 inch long at
maturity.

392

Figure 1. revised from Home and Garden Bulletin No. 109, U. S. Dept. of
Agriculture, Washington, D.C.

1. Eed'>egged :am Beetle0$he larvae are purplish and about 1F1 inch
long. $hey bore through the meat and cause it to dry rot. 8dults are
about 1F2 inch long, brilliant greenish blue with red leg, and are red
at the bases of their antennae. $hey feed on the meat surface,

2. *ites0*ites are whitish and about 1F1" inch long at maturity.
8ffected parts of meat infested with mites become powdery.

Eecommended precautions include por% slaughter and curing hams during
cold weather when these insects are inactive. #roper cleaning of the aging
grease and tiny scraps of meat lodged in crac%s. ,!rac%s should be sealed
with putty or plastic wood after cleaning. 6creens should be installed to
prevent entrance ' especially of flies, ants and other insects that carry
mites.. 7ouble entry doors are recommended to reduce infestation of
insects.
393

8fter cleaning and sealing crac%s, a surface spray should be applied to the
floor so that the thin layer of insecticide will %ill insects that crawl over the
deposit. 6pray aging rooms once every three months with a pyrethrin'based
spray to reduce infestation. 5ollow mi)ing and application directions on the
pesticide label. $his insecticide may be applied with a paint brush if the
room is stoc%ed with meat. If applied as a spray, remove all meat products
from the storeroom before spraying. 8llow the spray to dry before any meat
is returned to the store room.

If any product becomes infested after precautions have been ta%en, it
should be removed from the storeroom and the infested area should be
trimmed. $he trim should be deep enough to remove larvae that have
penetrated along the bone and through the fat. $he uninfested portion is
safe to eat, but should be prepared and consumed promptly. $he e)posed
lean of the trimmed areas should be protected by greasing it with salad oil
or melted fat to delay molding or drying. :am trimmings can be used as
seasoning or incorporated in ham sausage.

Spied %unheon %oaf
$his is an e)cellent all meat loaf for use as a cold cut or sandwich meat.
)ngredients
13 lbs. e)tra lean por% trimmings ,A3L lean.
,1 1F" $bs.. 1.3 o(. clear corn syrup
,; $bs.. 2.2 o( salt
,1 $bs.. 3.@ o(. white pepper
,1 $bs.. 3." o(. mace
,1 1F2 tsp.. 3." o(. sodium or potassium nitrate ,saltpeter.

Grind por% trimmings through 1F2'inch plate. #lace in mi)er, add balance of
ingredients and mi) thoroughly. 5ill in molds or loaf pans or stuff in Ko. @
394

fibrous casings and hold overnight in a 1AS5 cooler to cure. ater coo% at
1@3S to 1@<S5 until an internal temperature of 1<3S5 is reached. 8llow to
cool at room temperature, remove from molds and place in refrigeration for
storage.

7enison or Game Sausage
Venison is high &uality, delicious and nutritious meat. !are should be used in
handling venison -ust as you would any other meat. *ost of the flavor in a
meat product is in the fat/ therefore, in ma%ing a brea%fast type sausage
using game meat, por% fat is used.
)ngredients
"< lbs. lean venison or trimmings
"< lbs. fat por% ,-owls or fresh bellies.
," cups. 1 lb. salt
,1< $bs.. 1 o(. blac% pepper
,< $bs.. 1 o(. ginger
,A $bs.. 1 o(. rubbed sage
,< $bs.. 1 o(. crushed red pepper ,optional.
,< $bs.. 1 o(. ground red pepper ,optional.
!ut lean venison and por% into small pieces, add spices and mi). Grind twice
through 1FA'inch or 1F1@'inch plate. 6ausage may be stuffed, pattied,
smo%ed or used in bul% form.

395

Fermenting

General Information on Fermenting
$he many varieties of pic%led and fermented foods are classified by
ingredients and method of preparation.
Eegular dill pic%les and sauer%raut are fermented and cured for about 1
wee%s. Eefrigerator dills are fermented for about 1 wee%. 7uring curing,
colors and flavors change and acidity increases. 5resh'pac% or &uic%'process
pic%les are not fermented/ some are brined several hours or overnight, then
drained and covered with vinegar and seasonings. 5ruit pic%les usually are
prepared by heating fruit in a seasoned syrup acidified with either lemon
-uice or vinegar. Eelishes are made from chopped fruits and vegetables that
are coo%ed with seasonings and vinegar.
Be sure to remove and discard a 1F1@'inch slice from the blossom end of
fresh cucumbers. Blossoms may contain an en(yme which causes e)cessive
softening of pic%les.
Caution1 /he level of acidity in a pickled product is as important to
its safety as it is to taste and te2ture%
$o not alter vinegar" food" or 'ater proportions in a recipe or
use a vinegar 'ith unkno'n acidity%
#se only recipes 'ith tested proportions of ingredients%
/here must (e a minimum" uniform level of acid throughout the
mi2ed product to prevent the gro'th of (otulinum (acteria%
-ngredients
6elect fresh, firm fruits or vegetables free of spoilage. *easure or weigh
amounts carefully, because the proportion of fresh food to other ingredients
will affect flavor and, in many instances, safety.
Use canning or pic%ling salt. Konca%ing material added to other salts may
ma%e the brine cloudy. 6ince fla%e salt varies in density, it is not
recommended for ma%ing pic%led and fermented foods. hite granulated
and brown sugars are most often used. !orn syrup and honey, unless called
for in reliable recipes, may produce undesirable flavors. hite distilled and
396

cider vinegars of < percent acidity ,<3 grain. are recommended. hite
vinegar is usually preferred when light color is desirable, as is the case with
fruits and cauliflower.
)ickles "ith reduced salt content
Eecipes for pic%les with reduced sodium content are provided in Guide @ of
the U678 !omplete Guide to :ome !anning.
In the ma%ing of fresh'pac% pic%les, cucumbers are acidified &uic%ly with
vinegar. Use only tested recipes formulated to produce the proper acidity.
hile these pic%les may be prepared safely with reduced or no salt, their
&uality may be noticeably lower. Both te)ture and flavor may be slightly, but
noticeably, different than e)pected. You may wish to ma%e small &uantities
first to determine if you li%e them.
:owever, the salt used in ma%ing fermented sauer%raut and brined pic%les
not only provides characteristic flavor but also is vital to safety and te)ture.
In fermented foods, salt favors the growth of desirable bacteria while
inhibiting the growth of others. Caution1 $o not attempt to make
sauerkraut or fermented pickles (y cutting (ack on the salt reAuired%
(irming agents
8lum may be safely used to firm fermented pic%les. :owever, it is
unnecessary and is not included in the recipes in this publication. 8lum does
not improve the firmness of &uic%'process pic%les. $he calcium in lime
definitely improves pic%le firmness. 5ood'grade lime may be used as a lime'
water solution for soa%ing fresh cucumbers 1" to "2 hours before pic%ling
them. B)cess lime absorbed by the cucumbers must be removed to ma%e
safe pic%les. $o remove e)cess lime, drain the lime'water solution, rinse,
and then resoa% the cucumbers in fresh water for 1 hour. Eepeat the rinsing
and soa%ing steps two more times. $o further improve pic%le firmness, you
may process cucumber pic%les for 13 minutes in water at 1A345. $his
process also prevents spoilage, (ut the 'ater temperature should not
fall (elo' +K,NF% #se a candy or jelly thermometer to check the
'ater temperature%
)reventing spoilage
Pickle products are su(ject to spoilage from microorganisms"
particularly yeasts and molds" as 'ell as enzymes that may affect
flavor" color" and te2ture% Processing the pickles in a (oiling-'ater
canner 'ill prevent (oth of these pro(lems% Standard canning jars
397

and self-sealing lids are recommended% Processing times and
procedures 'ill vary according to food acidity and the size of food
pieces%

Seletion of Fresh Cuum(ers
weighs 2A pounds and yields 1@ to "2 &uarts O an average of " pounds per
&uart.
5uality1 6elect firm cucumbers of the appropriate si(e: about 1'1F" inches
for gher%ins and 2 inches for dills. Use odd'shaped and more mature
cucumbers for relishes and bread'and'butter style pic%les.

%ow!&emperature Pasteuri<ation
&reatment
$he following treatment results in a better product te)ture but must be
carefully managed to avoid possible spoilage. #lace -ars in a canner filled
half way with warm ,1"3S to 123S 5. water. $hen, add hot water to a level 1
inch above -ars. :eat the water enough to maintain 1A3S to 1A<S 5 water
temperature for 13 minutes. !hec% with a candy or -elly thermometer to be
certain that the water temperature is at least 1A3S5 during the entire 13
minutes. $emperatures higher than 1A<S5 may cause unnecessary softening
of pic%les. Caution1 #se only 'hen recipe indicates%
398

Suita(le Containers. Covers. and
*eights for Fermenting Food
8 1'gallon container is needed for each < pounds of fresh vegetables.
$herefore, a <'gallon stone croc% is of ideal si(e for fermenting about "<
pounds of fresh cabbage or cucumbers. 5ood'grade plastic and glass
containers are e)cellent substitutes for stone croc%s. +ther 1' to 1'gallon
non'food'grade plastic containers may be used if lined inside with a clean
food'grade plastic bag. Caution1 &e certain that foods contact only
food-grade plastics% $o not use gar(age (ags or trash liners%
5ermenting sauer%raut in &uart and half'gallon *ason -ars is an acceptable
practice, but may result in more spoilage losses.
!abbage and cucumbers must be %ept 1 to " inches under brine while
fermenting. 8fter adding prepared vegetables and brine, insert a suitably
si(ed dinner plate or glass pie plate inside the fermentation container. $he
plate must be slightly smaller than the container opening, yet large enough
to cover most of the shredded cabbage or cucumbers. $o %eep the plate
under the brine, weight it down with " to 1 sealed &uart -ars filled with
water. !overing the container opening with a clean, heavy bath towel helps
to prevent contamination from insects and molds while the vegetables are
fermenting. 5ine &uality fermented vegetables are also obtained when the
399

plate is weighted down with a very large clean, plastic bag filled with 1
&uarts of water containing 2'1F" tablespoons of salt. Be sure to seal the
plastic bag. 5ree(er bags sold for pac%aging tur%eys are suitable for use with
<'gallon containers.
$he fermentation container, plate, and -ars must be washed in hot sudsy
water, and rinsed well with very hot water before use.

'ill Pi4les
Use the following &uantities for each gallon capcity of your container.
2 lbs of 2'inch pic%ling cucumbers
" tbsp dill seed or 2 to < heads fresh or dry dill weed
1F" cup salt
1F2 cup vinegar ,< percent.
A cups water and one or more of the following ingredients:
o " cloves garlic ,optional.
o " dried red peppers ,optional.
o " tsp whole mi)ed pic%ling spices ,optional.
Procedure1 ash cucumbers. !ut 1F1@'inch slice off blossom end and
discard. >eave 1F2'inch of stem attached. #lace half of dill and spices on
bottom of a clean, suitable container. 5or more information on containers
see ?6uitable !ontainers, !overs, and eights for 5ermenting 5ood,? . 8dd
cucumbers, remaining dill, and spices. 7issolve salt in vinegar and water
and pour over cucumbers. 8dd suitable cover and weight. 6tore where
temperature is between =3S5 and =<S5 for about 1 to 2 wee%s while
fermenting. $emperatures of <<S to @<S5 are acceptable, but the
fermentation will ta%e < to @ wee%s. 8void temperatures above A3S5, or
pic%les will become too soft during fermentation. 5ermenting pic%les cure
slowly. !hec% the container several times a wee% and promptly remove
surface scum or mold. Caution1 )f the pickles (ecome soft" slimy" or
develop a disagreea(le odor" discard them% 5ully fermented pic%les may
be stored in the original container for about 2 to @ months, provided they
are refrigerated and surface scum and molds are removed regularly.
!anning fully fermented pic%les is a better way to store them. $o can them,
pour the brine into a pan, heat slowly to a boil, and simmer < minutes. 5ilter
brine through paper coffee filters to reduce cloudiness, if desired. 5ill -ar
with pic%les and hot brine, leaving 1F"'inch headspace. 8d-ust lids and
4

process as recommended in $able 1 , or use the low'temperature
pasteuri(ation treatment described below.
$he following treatment results in a better product te)ture but must be
carefully managed to avoid possible spoilage. #lace -ars in a canner filled
half way with warm ,1"3S to 123S5. water. $hen, add hot water to a level 1
inch above -ars. :eat the water enough to maintain 1A3S to 1A<S 5 water
temperature for 13 minutes. !hec% with a candy or -elly thermometer to be
certain that the water temperature is at least 1A3S5 during the entire 13
minutes. $emperatures higher than 1A<S5 may cause unnecessary softening
of pic%les.
Table 1. Recommended process time for Dill Pickles in a boiling-water canner.
Raw
Pints 10 min 15 20
Quarts 15 20 25

Sauer4raut
"< lbs cabbage
5uality1 5or the best sauer%raut, use firm heads of fresh cabbage. 6hred
cabbage and start %raut between "2 and 2A hours after harvest.
6ield1 8bout ; &uarts
Procedure1 or% with about < pounds of cabbage at a time. 7iscard outer
leaves. Einse heads under cold running water and drain. !ut heads in
&uarters and remove cores. 6hred or slice to a thic%ness of a &uarter. #ut
cabbage in a suitable fermentation container, see ?6uitable !ontainers,
!overs, and eights for 5ermenting 5ood,?, and add 1 tablespoons of salt.
*i) thoroughly, using clean hands. #ac% firmly until salt draws -uices from
cabbage. Eepeat shredding, salting, and pac%ing until all cabbage is in the
container. Be sure it is deep enough so that its rim is at least 2 or < inches
above the cabbage. If -uice does not cover cabbage, add boiled and cooled
brine ,1'1F" tablespoons of salt per &uart of water.. 8dd plate and weights/
41

cover container with a clean bath towel. 6tore at =3S to =<S5 while
fermenting. 8t temperatures between =3S and =<S5, %raut will be fully
fermented in about 1 to 2 wee%s/ at @3S to @<S5, fermentation may ta%e <
to @ wee%s. 8t temperatures lower than @3S5, %raut may not ferment. 8bove
=<S5, %raut may become soft.
If you weigh the cabbage down with a brine'filled bag, do not disturb the
croc% until normal fermentation is completed ,when bubbling ceases.. If you
use -ars as weight, you will have to chec% the %raut " to 1 times each wee%
and remove scum if it forms. 5ully fermented %raut may be %ept tightly
covered in the refrigerator for several months or it may be canned as
follows:
8ot pack O Bring %raut and li&uid slowly to a boil in a large %ettle, stirring
fre&uently. Eemove from heat and fill -ars rather firmly with %raut and
-uices, leaving 1F"'inch headspace.
.a' pack O 5ill -ars firmly with %raut and cover with -uices, leaving 1F"'
inch headspace.
Table 1. Recommended process time for Sauerkraut in a boiling-water canner.
Hot
Pints 10 min 15 15 20
Quarts 15 20 20 25
Raw
Pints 20 25 30 35
Quarts 25 30 35 40

42

Pro(lems with Fermented Pi4les
Soft or slippery pickles. (If
spoilage is evident, do not
eat.)
1. Salt brine too weak during
fermentation.
1. Maintain salt concentration
specified in recipe.

2. Cucumbers stored at too
high a temperature during
fermentation.
2. Store fermenting cucumbers
between 70 and 75F. This is the
optimum temperature for growth
of the organisms necessary for
fermentation.

3. Insufficient amount of
brine.
3. Keep cucumbers immersed in
the brine.

4. Pickles not processed
properly (to destroy
microorganisms).
4. Process pickles in canner after
filling jars.
5. Moldy garlic or spices. 5. Always use fresh spices.

6. Blossom ends not removed
from cucumbers.
6. Slice at least 1/16th inch off
blossom end of cucumbers and
discard.
Strong, bitter taste
1. Spices cooked too long in
vinegar, or too many spices
used.
1. Follow directions for amount
of spices to use and the boiling
time.
2. Vinegar too strong.
2. Use vinegar of the proper
strength (5% acidity).
3. Dry weather.
3. No prevention. Bitter taste is
usually in the peel or skin of
fruits and vegetables.
4. Using salt substitutes.
4. Potassium chloride, the
ingredient in most of these,
causes bitterness.
Hollow Pickles
1. Cucumbers too large for
brining.
1. Use smaller cucumbers for
brining.
43

2. Improper fermentation.
2. Keep brine proper strength and
the product well covered. Cure
until fermentation is complete.

3. Long lapse of time between
harvest and brining.
3. Fermentation process should
be started within 24 hours after
harvesting cucumbers.
4. Growth defect of cucumber.
4. None. During washing, hollow
cucumbers usually float. Remove
and use for relishes instead of
fermented pickles.
Shriveled Pickles
1. Placing cucumbers in too
strong brine, too heavy syrup,
or too strong vinegar.
1. Follow a reliable recipe. Use
amounts of salt and sugar called
for in a recipe, and vinegar that is
5% acidity.

2. Long lapse of time between
harvest and brining.
2. Brine (start fermentation)
within 24 hours after harvesting
cucumbers.

3. Overcooking or
overprocessing.
3. Follow a reliable recipe
exactly.
4. Dry weather.
4. No prevention. Bitter taste is
usually in the peel or skin of
fruits and vegetables.
Scum on the brine surfaces
while curing cucumbers.
1. Wild yeasts and bacteria
that feed on the acid thus
reducing the concentration if
allowed to accumulate.
1. Remove scum as often as
needed.
Dark or discolored pickles.
(If brass, copper or zinc
utensils and brining
equipment were used, do
not use pickles.)
1. Minerals in hard water. 1. Use soft water.
2. Ground spices used. 2. Use whole spices.
3. Spices left in jars of pickles.
3. Place spices loosely in
cheesecloth bag so they can be
removed before canning.

4. Brass, iron, copper or zinc
utensils used.
4. Use food-grade unchipped
enamelware, glass, stainless steel,
or stoneware utensils.
44

5. Iodized salt used. 5. Use canning or pickling salt.
Spotted, dull, or faded
color
1. Cucumbers not well cured
(brined).
1. Use brine of proper
concentration. Complete
fermentation process.
2. Excessive exposure to light.
2. Store processed jars in a dark,
dry cool place.
3. Cucumber of poor quality.
3. Use produce of optimum
quality, and grown under proper
conditions (weather, soil, etc.)
White sediment in jar.
1. Bacteria cause this during
fermentation.
1. None.

2. Salt contains an anti-caking
agent or other additives.
2. Use canning or pickling salt.

Fermenting @ogurt at Home
)ntroduction
Yogurt is made by adding ,treptococcus termopilus and 9actobacillus
bulgaricus into heated mil%. 8fter this inoculation the mil% is held at 11345 a
<45 until firm. $he mil% is coagulated ,thic%ened. by an increase in acidity
from lactic acid produced by the bacteria. ith its slightly sour taste, creamy
te)ture, and good nutrient content, s%im or whole mil% yogurt remains a
healthy food itself and one that can be used in recipes from appeti(ers to
desserts.
8istory
Yogurt is thought to have originated many centuries ago among the nomadic
tribes of Bastern Burope and estern 8sia. *il% stored in animal s%ins would
acidify and coagulate. $he acid helped preserve the mil% from further
spoilage and from the growth of pathogens ,disease'causing
microorganisms..
45

)ngredients
to ma2e =-' cups of yogurt:
1'&uart mil% ,cream, whole, low fat, or s%im. 0 In general the higher
the mil% fat level in the yogurt the creamier and smother it will taste.
.ote: If you use home'produced mil% it must be pasteuri(ed before
preparing yogurt.
Konfat dry mil% powder 0 Use 1F1'cup powder when using whole or
low fat mil%, or use "F1'cup powder when using s%im mil%. $he higher
the mil% solids the firmer the yogurt will be. 5or even more firmness
add gelatin ,directions below..
!ommercial, unflavored, cultured yogurt 0 Use H'cup. Be sure the
product label indicates that it contains a live culture. 8lso note the
content of the culture. 9& bulgaricus and ,& termopilus are re&uired
in yogurt, but some manufacturers may in addition add 9& acidopilus
andFor B& bifidum. $he latter two are used for slight variations in
flavor, but more commonly for health reasons attributed to these
organisms. 8ll culture variations will ma%e a successful yogurt.
,!ptional. " to 2 tablespoons sugar or honey.
,!ptional. 5or a thic%, firm yogurt swell 1 teaspoon unflavored gelatin
in a little mil% for < minutes. 8dd this to the mil% and non'fat dry mil%
mi)ture before coo%ing.
/ools
7ouble Boiler, preferred or regular saucepan 1'" &uarts in capacity
larger than the volume of yogurt you wish to ma%e.
!oo%ing or Celly $hermometer. 8 thermometer that can clip to the side
of the saucepan and remain in the mil% wor%s best. 8ccurate
temperatures are critical for successful processing.
*i)ing spoon
Yogurt containers, e.g. cups with lids or canning -ars with lids.
Incubator: a yogurt'ma%er, oven, heating pad, or warm spot in your
%itchen. $o use your oven, place yogurt containers into deep pans of
11345 water. ater should come at least halfway up the containers.
6et oven temperature at lowest point to maintain water temperature
at 11345. *onitor temperature throughout incubation ma%ing
ad-ustments as necessary.
Processing
1. #asteuri(ation for any non'commercial mil%.
46

:eat water in the bottom section of a double boiler and pour mil% into
the top section. !over the mil% and heat to 1@<45 while stirring
constantly for uniform heating. !ool immediately by setting the top
section of the double boiler in ice water or cold running water. 6tore
mil% in the refrigerator in clean containers until ready for ma%ing
yogurt.
". !ombine ingredients and heat.
:eating the mil% is a necessary step to change the mil% proteins so
that they set together rather than to form curds and whey. 7o not
substitute this heating step for pasteuri(ation. #lace cold, pasteuri(ed
mil% in top of a double boiler and stir in nonfat dry mil% powder.
8dding non'fat dry mil% to heated mil% will cause some mil% proteins
to coagulate and form strings. 8dd sugar or honey if a sweeter, less
tart yogurt is desired. :eat mil% to "3345, stirring gently and ,a. hold
for 13 minutes for thinner yogurt or ,b. hold "3 minutes for thic%er
yogurt. 7o not boil. Be careful and stir constantly to avoid scorching if
not using a double boiler.
1. !ool and inoculate.
#lace the top of the double boiler in cold water to cool mil% rapidly to
11"'11<45. Eemove one cup of the warm mil% and blend it with the
yogurt starter culture. 8dd this to the rest of the warm mil%. $he
temperature of the mi)ture should now be 113'11"45.
2. Incubate.
#our immediately into clean, warm container,s./ cover and place in
prepared incubator. !lose the incubator and incubate about 2 ' =
hours at 11345 a <45. Yogurt should set firm when the proper acid
level is achieved ,p: 2.@.. Incubating yogurt for several hours past the
time after the yogurt has set will produce more acidity. $his will result
in a more tart or acidic flavor and eventually cause the whey to
separate.
<. Eefrigerate.
Eapid cooling stops the development of acid. Yogurt will %eep for
about 13'"1 days if held in the refrigerator at 2345 or lower.

47

6ogurt /ypes
6et yogurt: 8 solid set where the yogurt firms in a container and not
disturbed.
6tirred yogurt: Yogurt made in a large container then spooned or
otherwise dispensed into secondary serving containers. $he
consistency of the WsetX is bro%en and the te)ture is less firm than set
yogurt. $his is the most popular form of commercial yogurt.
7rin%ing yogurt: 6tirred yogurt to which additional mil% and flavors
are mi)ed in. 8dd fruit or fruit syrups to taste. *i) in mil% to achieve
the desired thic%ness. $he shelf life of this product is 2'13 days, since
the p: is raised by fresh mil% addition. 6ome whey separation will
occur and is natural. !ommercial products recommend a thorough
sha%ing before consumption.
5ruit yogurt: 5ruit, fruit syrups, or pie filling can be added to the
yogurt. $hey are placed on top, on bottom, or stirred into the yogurt.
Yogurt cheese: >ine a large strainer or colander with cheesecloth.
#lace this over a bowl and then pour in the yogurt. 7o not use yogurt
made with the addition of gelatin. Gelatin will inhibit whey separation.
>et it drain overnight covered with plastic wrap. Bmpty the whey from
the bowl. 5ill a strong plastic storage bag with some water, seal and
place over the cheese to weigh it down. >et the cheese stand another
A hours after which it is ready to use. $he flavor is similar to a sour
cream with a te)ture of a soft cream cheese. 8 pint of yogurt will yield
appro)imately 1F2 lb. of cheese. $he yogurt cheese has a shelf life of
appro)imately ='12 days when wrapped and placed in the refrigerator
and %ept at less than 2345. 5or uses, recipes, and more information on
yogurt cheese see the ?Eesources?/ section below.
5ro(en yogurt: 5ollow directions given with most home ice cream
ma%ers.
/rou(le-shooting
:f your:
*il% forms some clumps or strings during the heating step. 6ome mil%
proteins may have -elled. /ake the solids out 'ith a slotted spoon
or in difficult cases after cooking pour the milk mi2ture through
a clean colander or cheesecloth (efore inoculation.
Yogurt fails to coagulate ,set. properly. *il% proteins will coagulate
when the p: has dropped to 2.@. $his is done by the culture growing
and producing acids.
48

o 8dding culture to very hot mil% ,b11<45. can %ill bacteria--#se
a thermometer to carefully control temperature%
o $oo hot or too cold of an incubation temperature can slow down
culture growth--#se a thermometer to carefully control
temperature%
o $he starter culture was of poor &uality--#se a fresh" recently
purchased culture from the grocery store each time you
make yogurt%
Yogurt tastes or smells bad.
o 6tarter culture is contaminated---(tain ne' culture for the
ne2t (atch%
o Yogurt has over'set or incubated too long--.efrigerate yogurt
immediately after a firm coagulum has formed%
o +verheating or boiling of the mil% causes an off'flavor--#se a
thermometer to carefully control temperature%
hey collects on the surface of the yogurt. $his is called syneresis.
6ome syneresis is natural. B)cessive separation of whey, however, can
be caused by incubating yogurt too long or by agitating the yogurt
while it is setting.
Food safety" spoilage and shelf life
Yogurt provides two significant barriers to pathogen growth: ,a. heat and
,b. acidity ,low p:.. Both are necessary to ensure a safe product. 8cidity
alone has been &uestioned by recent outbrea%s of food poisoning by E& coli
+1<=::= that is acid'tolerant. E& coli +1<=::= is easily destroyed by
pasteuri(ation ,heating.. $herefore, always pasteuri(e mil% or use
commercially pasteuri(ed mil% to ma%e yogurt.
7iscard batches that fail to set properly, especially those due to culture
errors. Yogurt generally has a 13'"1 day shelf life when made and stored
properly in the refrigerator below 2345. *olds, yeasts and slow growing
bacteria can spoil the yogurt during prolonged storage. Ingredients added to
yogurt should be clean and of good &uality. Introducing microorganisms
from yogurt add'ins can reduce shelf life and result in &uic%er spoilage''
?garbage in* garbage out?. 7iscard any yogurt samples with visible signs of
microbial growth or any odors other than the acidity of fresh yogurt.
8lways use clean and saniti(ed e&uipment and containers to ensure a long
shelf life for your yogurt. !lean e&uipment and containers in hot detergent
water, then rinse well. 8llow to air dry.
49

=itchen 0otes
hen ma%ing this recipe in our test %itchen we used a saucepan instead of a
double boiler. 7espite constant stirring we still had some minor scorching.
e too% care not to stir or scrape the scorched area. 7uring the coo%ing
step mil% proteins formed strings that we scooped out with a slotted spoon.
e inoculated our entire batch of mil% with starter and poured the mi)ture
into separate containers. $o some containers we added different amounts of
honey or sugar stirring to dissolve the sweetener, while others we left plain.
+ur yogurt reached p: 2.= in appro). four hours, p: 2.@ in appro). five
hours and p: 2.< in appro). si) hours. $he yogurt set was firm after si)
hours and the taste was mild. $he yogurt was immediately refrigerated until
the ne)t day. +n the following day we processed the yogurt into some of the
variations listed above under ?Yogurt $ypes?.
.esources
$he following information is provided as a courtesy to the reader. Ko
endorsements are made or implied for commercial products and none have
been tested in our labs or %itchens. 5or commercial products other ma%es,
models, or alternatives are almost certainly available.
Cultures and Pro(iotics
Yogurt Bacterial !ulture. 6cimat "333.
http:FFdistans.livste%.lth.se:"3A3Fyog'cult.htm. 8ccessed "@ *ar
"332.
#robiotic Bacteria 8ssociated with 5ermented 5oods ,8n +hio 6tate
University 5ood 6cience publication.. http:FFwww.fst.ohio'
state.eduF#eopleF:8E#BEF5unctional'foodsF#robiotics.html. 8ccessed
11 8pr "332.
Commercial 6ogurt Sites
8bout Yogurt. http:FFwww.aboutyogurt.com. $he website of the
Kational Yogurt 8ssociation. 8ccessed "@ *ar "332.
7annon http:FFwww.dannon.com. 8ccessed "@ *ar "332.
5or uses, recipes, and more information, 7annon, a commercial yogurt
ma%er, has created a brochure on yogurt cheese
http:FFwww.dannon.comF pdfFyogurt!heese.pdf. 8ccessed "@ *ar
"332.
Yoplait ,General *ills !o..http:FFwww.yoplait.com. 8ccessed "@ *ar
"332.
41

6ogurt Makers 3)ncu(ators4%
6alton Blectric Yogurt *a%er. appro). ]12.;;
http:FFwww.esalton.comFstoreF... 8ccessed "@ *ar "332.
Yogourmet Blectric *ulti Yogurt *a%er by >yo'6an !o. appro). ]@3.
http:FFwww.lyo'san.caFenglishFyogourmet.html. 8ccessed "@ *ar
"332.
7onvier Blectronic Yogurt *a%er. appro). ]22.;<
http:FFwww.donvier.comFproductsFyogurt.html 8ccessed "@ *ar "332.
*iracle Yogurt *a%er *odel C!=3. appro). ]2;.;<.
http:FFwww.miraclee)clusives.comFYogurtQ*a%ers.html 8ccessed "@ *ar
"332.

411

Pi4ling Pi4ling Pi4ling Pi4ling

General Information on Pi4ling
$he many varieties of pic%led and fermented foods are classified by
ingredients and method of preparation.
Eegular dill pic%les and sauer%raut are fermented and cured for about 1
wee%s. Eefrigerator dills are fermented for about 1 wee%. 7uring curing,
colors and flavors change and acidity increases. 5resh'pac% or &uic%'process
pic%les are not fermented/ some are brined several hours or overnight, then
drained and covered with vinegar and seasonings. 5ruit pic%les usually are
prepared by heating fruit in a seasoned syrup acidified with either lemon
-uice or vinegar. Eelishes are made from chopped fruits and vegetables that
are coo%ed with seasonings and vinegar.
Be sure to remove and discard a 1F1@'inch slice from the blossom end of
fresh cucumbers. Blossoms may contain an en(yme which causes e)cessive
softening of pic%les.
Caution1 /he level of acidity in a pickled product is as important to
its safety as it is to taste and te2ture%
$o not alter vinegar" food" or 'ater proportions in a recipe or
use a vinegar 'ith unkno'n acidity%
#se only recipes 'ith tested proportions of ingredients%
/here must (e a minimum" uniform level of acid throughout the
mi2ed product to prevent the gro'th of (otulinum (acteria%
-ngredients
6elect fresh, firm fruits or vegetables free of spoilage. *easure or weigh
amounts carefully, because the proportion of fresh food to other ingredients
will affect flavor and, in many instances, safety.
Use canning or pic%ling salt. Konca%ing material added to other salts may
ma%e the brine cloudy. 6ince fla%e salt varies in density, it is not
recommended for ma%ing pic%led and fermented foods. hite granulated
412

and brown sugars are most often used. !orn syrup and honey, unless called
for in reliable recipes, may produce undesirable flavors. hite distilled and
cider vinegars of < percent acidity ,<3 grain. are recommended. hite
vinegar is usually preferred when light color is desirable, as is the case with
fruits and cauliflower.
)ickles "ith reduced salt content
Eecipes for pic%les with reduced sodium content are provided in Guide @ of
the U678 !omplete Guide to :ome !anning.
In the ma%ing of fresh'pac% pic%les, cucumbers are acidified &uic%ly with
vinegar. Use only tested recipes formulated to produce the proper acidity.
hile these pic%les may be prepared safely with reduced or no salt, their
&uality may be noticeably lower. Both te)ture and flavor may be slightly, but
noticeably, different than e)pected. You may wish to ma%e small &uantities
first to determine if you li%e them.
:owever, the salt used in ma%ing fermented sauer%raut and brined pic%les
not only provides characteristic flavor but also is vital to safety and te)ture.
In fermented foods, salt favors the growth of desirable bacteria while
inhibiting the growth of others. Caution1 $o not attempt to make
sauerkraut or fermented pickles (y cutting (ack on the salt reAuired%
(irming agents
8lum may be safely used to firm fermented pic%les. :owever, it is
unnecessary and is not included in the recipes in this publication. 8lum does
not improve the firmness of &uic%'process pic%les. $he calcium in lime
definitely improves pic%le firmness. 5ood'grade lime may be used as a lime'
water solution for soa%ing fresh cucumbers 1" to "2 hours before pic%ling
them. B)cess lime absorbed by the cucumbers must be removed to ma%e
safe pic%les. $o remove e)cess lime, drain the lime'water solution, rinse,
and then resoa% the cucumbers in fresh water for 1 hour. Eepeat the rinsing
and soa%ing steps two more times. $o further improve pic%le firmness, you
may process cucumber pic%les for 13 minutes in water at 1A345. $his
process also prevents spoilage, (ut the 'ater temperature should not
fall (elo' +K,NF% #se a candy or jelly thermometer to check the
'ater temperature%
)reventing spoilage
Pickle products are su(ject to spoilage from microorganisms"
particularly yeasts and molds" as 'ell as enzymes that may affect
413

flavor" color" and te2ture% Processing the pickles in a (oiling-'ater
canner 'ill prevent (oth of these pro(lems% Standard canning jars
and self-sealing lids are recommended% Processing times and
procedures 'ill vary according to food acidity and the size of food
pieces%

Seletion of Fresh Cuum(ers
weighs 2A pounds and yields 1@ to "2 &uarts O an average of " pounds per
&uart.
5uality1 6elect firm cucumbers of the appropriate si(e: about 1'1F" inches
for gher%ins and 2 inches for dills. Use odd'shaped and more mature
cucumbers for relishes and bread'and'butter style pic%les.

%ow!&emperature Pasteuri<ation
&reatment
$he following treatment results in a better product te)ture but must
be carefully managed to avoid possible spoilage. #lace -ars in a canner
filled half way with warm ,1"3S to 123S 5. water. $hen, add hot water
to a level 1 inch above -ars. :eat the water enough to maintain 1A3S
to 1A<S 5 water temperature for 13 minutes. !hec% with a candy or
-elly thermometer to be certain that the water temperature is at least
1A3S5 during the entire 13 minutes. $emperatures higher than 1A<S5
may cause unnecessary softening of pic%les. Caution1 #se only
'hen recipe indicates%
414

Salts -sed in Pi4ling
Use of canning or pic%ling salt is recommended. 5ermented and non'
fermented pic%les may be safely made using either iodi(ed or non'iodi(ed
table salt. :owever, non'ca%ing materials added to table salts may ma%e the
brine cloudy. 5la%e salt varies in density and is not recommended for use.
Eeduced'sodium salts, for e)ample, ?>ite 6alt,? may be used in &uic% pic%le
recipes, as indicated in this guide. $he pic%les may, however, have a slightly
different taste than e)pected. Caution1 #se of reduced-sodium salt in
fermented pickle recipes is not recommended%

415

Cuum(er Pi4les

)read!and!)utter Pi4les
@ lbs of 2' to <'inch pic%ling cucumbers
A cups thinly sliced onions ,about 1 pounds.
1F" cup canning or pic%ling salt
2 cups vinegar ,< percent.
2'1F" cups sugar
" tbsp mustard seed
1'1F" tbsp celery seed
1 tbsp ground turmeric
1 cup pic%ling lime ,optional' for use in variation below for ma%ing
firmer pic%les.
6ield1 8bout A pints
!anning.
Procedure1 ash cucumbers. !ut 1F1@'inch off blossom end and discard.
!ut into 1F1@'inch slices. !ombine cucumbers and onions in a large bowl.
8dd salt. !over with " inches crushed or cubed ice. Eefrigerate 1 to 2 hours,
adding more ice as needed.
!ombine remaining ingredients in a large pot. Boil 13 minutes. 7rain and
add cucumbers and onions and slowly reheat to boiling. 5ill -ars with slices
and coo%ing syrup, leaving 1F"'inch headspace. 8d-ust lids and process
according to the recom'mendations in for more information see $able 1 or
use low'temperature pasteuri(ation treatment. $he following treatment
results in a better product te)ture but must be carefully managed to avoid
possible spoilage. #lace -ars in a canner filled half way with warm ,1"3S to
123S5. water. $hen, add hot water to a level 1 inch above -ars. :eat the
water enough to maintain 1A3 to 1A<S5 water temperature for 13 minutes.
!hec% with a candy or -elly thermometer to be certain that the water
temperature is at least 1A3S5 during the entire 13 minutes. $emperatures
higher than 1A<S5 may cause unnecessary softening of pic%les.
416

:ariation for firmer pickles1 ash cucumbers. !ut 1F1@'inch off blossom
end and discard. !ut into 1F1@'inch slices. *i) 1 cup pic%ling lime and 1F"
cup salt to 1 gallon water in a "' to 1'gallon croc% or enamelware container.
8void inhaling lime dust while mi)ing the lime'water solution. 6oa%
cucumber slices in lime water for 1" to "2 hours, stirring occasionally.
Eemove from lime solution, rinse, and resoa% 1 hour in fresh cold water.
Eepeat the rinsing and soa%ing steps two more times. :andle carefully, as
slices will be brittle. 7rain well.
Storage1 8fter processing and cooling, -ars should be stored 2 to < wee%s to
develop ideal flavor.
:ariation1 6&uash bread'and'butter pic%les. 6ubstitute slender ,1 to 1'1F"
inches in diameter. (ucchini or yellow summer s&uash for cucumbers.
Table 1. Recommended process time for Bread-and-Butter Pickles in a boiling-water canner.
Hot Pints or Quarts 10 min 15 20

"ui4 Fresh!Pa4 'ill Pi4les
A lbs of 1' to <'inch pic%ling cucumbers
" gals water
1H cups canning or pic%ling salt
1G &ts vinegar ,< percent.
H cup sugar
" &uarts water
" tbsp whole mi)ed pic%ling spice
about 1 tbsp whole mustard seed ," tsp to 1 tsp per pint -ar.
about 12 heads of fresh dill ,1 heads to 1G heads per pint -ar.
or
2G tbsp dill seed ,1 tbsp to 1G tsp per pint -ar.
6ield1 = to ; pints
417

!anning.
discard, but leave H'inch of stem attached. 7issolve P cup salt in " gals
water. #our over cucumbers and let stand 1" hours. 7rain. !ombine
vinegar, G cup salt, sugar and " &uarts water. 8dd mi)ed pic%ling spices
tied in a clean white cloth. :eat to boiling. 5ill -ars with cucumbers. 8dd 1
tsp mustard seed and 1G heads fresh dill per pint. !over with boiling
pic%ling solution, leaving G'inch headspace. 8d-ust lids and process
according to the recommendations in $able 1 or use the low' temperature
pasteuri(ation treatment. 5or more information see ?>ow'$emperature
#asteuri(ation $reatment? .
Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water
canner.
Raw
Pints 10 min 15 20
Quarts 15 20 25

Sweet Gher4in Pi4les
= lbs cucumbers ,1'1F" inch or less.
A cups sugar
@ cups vinegar ,< percent.
1F2 tsp turmeric
" tsp celery seeds
" tsp whole mi)ed pic%ling spice
" cinnamon stic%s
1F" tsp fennel ,optional.
" tsp vanilla ,optional.
6ield1 @ to = pints
418

!anning.
discard, but leave 1F2'inch of stem attached. #lace cucumbers in large
container and cover with boiling water. 6i) to A hours later, and on the
second day, drain and cover with @ &uarts of fresh boiling water containing
1F2'cup salt. +n the third day, drain and pric% cucumbers with a table for%.
!ombine and bring to boil 1 cups vinegar, 1 cups sugar, turmeric, and
spices. #our over cucumbers. 6i) to A hours later, drain and save the
pic%ling syrup. 8dd another " cups each of sugar and vinegar and reheat to
boil. #our over pic%les. +n the fourth day, drain and save syrup. 8dd
another " cups sugar and 1 cup vinegar. :eat to boiling and pour over
pic%les. 7rain and save pic%ling syrup @ to A hours later. 8dd 1 cup sugar
and " tsp vanilla and heat to boiling. 5ill sterile pint -ars, with pic%les and
cover with hot syrup, leaving 1F"'inch headspace. 5or more information on
sterili(ing -ars see ?6terili(ation of Bmpty Cars?. 8d-ust lids and process
according to the recommendations in $able 1, or use the low'temperature
pasteuri(ation treatment. 5or more information see ?>ow' $emperature
#asteuri(ation $reatment?.
Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner.
Raw Pints 5 min 10 15

AB!'a# Sweet Pi4les
!an be canned whole, in strips, or in slices
+F-day S'eet Pickles
2 lbs of "' to <'inch pic%ling cucumbers ,If pac%ed whole, use
cucumbers of uniform si(e.
1F2 cup canning or pic%ling salt ,6eparated O 1F2 cup on each of the
1st, 1rd, and <th days.
419

" tsp celery seed
" tbsp mi)ed pic%ling spices
<'1F" cups sugar
6ield1 8bout < to ; pints
!anning.
discard, but leave 1F2'inch of stem attached. #lace whole cucumbers in
suitable 1'gallon container. 8dd 1F2 cup canning or pic%ling salt to " &uarts
water and bring to a boil. #our over cucumbers. 8dd suitable cover and
weight. #lace clean towel over container and %eep the temperature at about
=3S5.
-n the third and fifth days" drain salt water and discard. Einse cucumbers
and rescald cover and weight. Eeturn cucumbers to container. 8dd 1F2 cup
salt to " &uarts fresh water and boil. #our over cucumbers. Eeplace cover
and weight, and re'cover with clean towel. +n the seventh day, drain salt
water and discard. Einse cucumbers and rescald containers, cover, and
weight. 6lice or strip cucumbers, if desired, and return to container. #lace
celery seed and pic%ling spices in small cheesecloth bag. !ombine " cups
sugar and 2 cups vinegar in a saucepan. 8dd spice bag, bring to a boil and
pour pic%ling solution over cucumbers. 8dd cover and weight, and re'cover
with clean towel.
-n each of the ne2t si2 days, drain syrup and spice bag and save. 8dd
1F" cup sugar each day and bring to a boil in a saucepan. Eemove
cucumbers and rinse. 6cald container, cover, and weight daily. Eeturn
cucumbers to container, add boiled syrup, cover, weight, and re'cover with
towel.
-n the +Fth day" drain syrup into saucepan. 5ill sterile pint -ars, or clean
&uart -ars, leaving 1F"'inch headspace. 8dd 1F" cup sugar to syrup and
bring to boil. Eemove spice bag. 5or more information see ?6terili(ation of
Bmpty Cars? #our hot syrup over cucumbers, leaving 1F"'inch headspace.
8d-ust lids and process according to the recommendations in $able 1 or use
low' temperature pasteuri(ation treatment. 5or more information see ?>ow'
$emperature #asteuri(ation $reatment,?.

42

Table 1. !ecomme"ded #rocess time $or 1.#day S<eet Picles i" a %oili"&'water ca""er(
!aw
Pi"ts 0 mi) 1 15
)uarts 10 15 2

"ui4 Sweet Pi4les
*ay be canned as either strips or slices.
A lbs of 1' to 2'inch pic%ling cucumbers
2'1F" cups sugar
1'1F" cups vinegar ,< percent.
" tsp celery seed
1 tbsp whole allspice
" tbsp mustard seed
1 cup pic%ling lime ,optional' for use in variation below for ma%ing
firmer pic%les.
!anning.
Procedure1 ash cucumbers. !ut 1F1@'inch off blossom end and discard,
but leave 1F2 inch of stem attached. 6lice or cut in strips, if desired. #lace in
bowl and sprin%le with 1F1 cup salt. !over with " inches of crushed or cubed
ice. Eefrigerate 1 to 2 hours. 8dd more ice as needed. 7rain well.
!ombine sugar, vinegar, celery seed, allspice, and mustard seed in @'&uart
%ettle. :eat to boiling.
421

8ot pack''8dd cucumbers and heat slowly until vinegar solution returns to
boil. 6tir occasionally to ma%e sure mi)ture heats evenly. 5ill sterile -ars,
leaving 1F"'inch headspace. 5or more information see ?6terili(ation of
Bmpty Cars?.
.a' pack''5ill -ars, leaving 1F"'inch headspace. 8dd hot pic%ling syrup,
recommendations in $able 1 or use the low temperature pasteuri(ation
treatment. 5or more information see ?>ow'$emperature #asteuri(ation
$reatment,?.
:ariation for firmer pickles1 ash cucumbers. !ut 1F1@'inch off blossom
end and discard, but leave 1F2'inch of stem attached. 6lice or strip
cucumbers. *i) 1 cup pic%ling lime and 1F" cup salt to 1 gallon water in a "'
to 1'gallon croc% or enamel'ware container. Caution1 Avoid inhaling lime
dust 'hile mi2ing the lime-'ater solution% 6oa% cucumber slices or
strips in lime water solution for 1" to "2 hours, stirring occasionally. Eemove
from lime solution and rinse and resoa% 1 hour in fresh cold water. Eepeat
the rinsing and resoa%ing two more times. :andle carefully because slices or
strips will be brittle. 7rain well.
Storage1 8fter processing and cooling, -ars should be stored 2 to < wee%s to
develop ideal flavor.
:ariation1 8dd " slices of raw whole onion to each -ar before filling with
cucumbers.
Table 1. !ecomme"ded #rocess time $or 7uic S<eet Picles i" a %oili"&'water ca""er(
!aw
Pi"ts 10 15 2
)uarts 10 2 25

422

2ther 7egeta(le Pi4les
+rtiho4e Pi4les
" gallons Cersualem articho%es
Vinegar ,<L. to cover
" cups canning salt
2 tablespoons turmeric
13 to 1" medium red peppers
#ic%ling 6olution:
1 gallon vinegar ,<L.
11 cups ,@ pounds. sugar
G cup pic%ling spice ,tied in spice bag.
" tablespoons turmeric
6ield1 8bout 13 or 1" pint -ars
!anning.
Procedure1 6crub Cerusalem articho%es and cut into chun%s. #ac% in a food
grade plastic container, croc% or glass -ar. !over with vinegar. 8dd " cups
salt and 2 tablespoons of turmeric/ mi). 6oa% "2 hours.
8bout 13 minutes before that time is up, prepare pic%ling solution by
combining 1 gallon vinegar, sugar, pic%ling spice and " tablespoons
turmeric, in a large pan. 6immer for "3 to "< minutes. Eemove spice bag.
7rain articho%es, discarding the li&uid. #ac% articho%es into hot pint -ars,
adding 1 medium red pepper to each -ar. Be sure to leave G inch
headspace.
5ill to within G inch from the top with hot pic%ling solution. Eemove air
bubbles and ad-ust headspace if needed. ipe rims of -ars with a dampened
clean paper towel/ ad-ust two'piece metal canning lids. #rocess in a &oiling
9ater Canner.

423

Table 1. !ecomme"ded #rocess time $or Artic9oe Picles i" a %oili"&'water ca""er(
!aw Pi"ts 10 mi) 15 2

)read and )utter Pi4led $iama
12 cups cubed -icama
1 cups thinly sliced onion
1 cup chopped red bell pepper
2G cups sugar
" tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon ground turmeric
!anning.
Procedure1

directio"s(

2( +om%i"e vi"e&ar3 su&ar a"d s#ices i" a *utch ove" or lar&e sauce#ot( 2tir a"d %ri"& to a %oil( 2tir i"
#re#ared >icama3 o"io" slices3 a"d red %ell #e##er( !etur" to a %oil3 reduce heat a"d simmer 5
mi"utes( 2tir occasio"ally(

3( Fill hot solids i"to clea"3 hot #i"t >ars3 leavi"& E'i"ch heads#ace( +over with %oili"& hot coo1i"&
li4uid3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims
424

o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"& lids(

Table 1. !ecomme"ded #rocess time $or 'read a)d 'utter Picled !icama i" a %oili"&'water ca""er(

Pi4led 'illed )eans
2 lbs fresh tender green or yellow beans ,< to @ inches long.
A to 1@ heads fresh dill
A cloves garlic ,optional.
2 cups white vinegar ,< percent.
2 cups water
1 tsp hot red pepper fla%es ,optional.
!anning.
Procedure1 ash and trim ends from beans and cut to 2'inch lengths. In
each sterile pint -ar, place 1 to " dill heads and, if desired, 1 clove of garlic.
#lace whole beans upright in -ars, leaving 1F"'inch headspace. $rim beans to
ensure proper fit, if necessary. !ombine salt, vinegar water, and pepper
fla%es ,if desired.. Bring to a boil. 8dd hot solution to beans, leaving 1F"'
inch headspace.
425

Table 1. !ecomme"ded #rocess time $or Picled Ailled 'ea)s i" a %oili"&'water ca""er(
!aw Pi"ts 0 mi) 1 15

9osher St#le 'ill Green &omato Pi4les
6mall green firm tomatoes
@ stal%s celery, cut in "'inch lengths
@ sweet green peppers, seeded and &uartered
@ cloves garlic
" &uarts water
1 &uart distilled white vinegar ,<L.
1 cup canning or pic%ling salt
5resh dill to taste
6ield1 8bout @ &uart -ars
!anning.
Procedure1 Eemove stems and cores from green peppers/ &uarter and
remove seeds. ash and drain all vegetables. #ac% washed tomatoes in hot
-ars. 8dd to each &uart -ar: 1 clove of garlic, 1 stal% of celery and 2 &uarters
of green pepper.
!ombine water, vinegar and salt. Boil with the dill for < minutes. #our the
hot brine over the vegetables in -ars, leaving G inch headspace. Eemove air
9ater Canner.
$hese will be ready for use in 2 to @ wee%s.
426

Table 1. !ecomme"ded #rocess time $or Bos9er Style Aill Gree) Tomato Picles i" a %oili"&'water
ca""er(
!aw )uarts 10 mi) 2 25

Marinated Peppers
&ell" 8ungarian" &anana" or Jalapeno
2 lbs firm peppersM
" cups white vinegar ,< percent.
1 tbsp oregano leaves
1 cup olive or salad oil
1F" cup chopped onions
" cloves garlic, &uartered ,optional.
" tbsp prepared horseradish ,optional.
6ield1 8bout ; half'pints.
> 0ote1 It is possible to ad-ust the intensity of pic%led -alapeno peppers by
using all hot -alapeno peppers ,hot style., or blending with sweet and mild
peppers ,medium or mild style..
5or hot style: Use 2 lbs -alapeno peppers.
5or medium style: Use " lbs -alapeno peppers and " lbs sweet and mild
peppers.
5or mild style: Use 1 lb -alapeno peppers and 1 lbs sweet and mild peppers.
427

!anning.
Procedure1
face or eyes%
6elect your favorite pepper. #eppers may be left whole. >arge peppers may
be &uartered. ash, slash two to four slits in each pepper, and blanch in
boiling water or blister in order to peel tough's%inned hot peppers.
#eppers may be blistered using one of the following methods: +ven or
broiler method: #lace peppers in a hot oven ,233S5. or broiler for @'A
minutes or until s%ins blister. Eange'top method: !over hot burner, either
gas or electric, with heavy wire mesh. #lace peppers on burner for several
8llow peppers to cool. #lace in pan and cover with a damp cloth. $his will
ma%e peeling the peppers easier. 8fter several minutes of cooling, peel each
pepper. 5latten whole peppers. *i) all remaining ingredients in a saucepan
and heat to boiling. #lace 1F2 garlic clove ,optional. and 1F2 teaspoon salt in
each half pint or 1F" teaspoon per pint. 5ill -ars with peppers, add hot, well'
mi)ed oilFpic%ling solution over peppers, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or -ari)ated Peppers i" a %oili"&'water ca""er(
!aw Hal$'#i"ts a"d #i"ts 10 mi) 2 2 25

428

Marinated *hole Mushrooms
= lbs small whole mushrooms
1F" cup bottled lemon -uice
" cups olive or salad oil
"'1F" cups white vinegar ,< percent.
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pic%ling salt
1F" cup finely chopped onions
1F2 cup diced pimento
" cloves garlic, cut in &uarters
"< blac% peppercorns
6ield1 8bout ; half'pints
!anning.
Procedure1 6elect very fresh unopened mushrooms with caps less than 1'
1F2 inch in diameter. ash. !ut stems, leaving 1F2 inch attached to cap.
8dd lemon -uice and water to cover. Bring to boil. 6immer < minutes. 7rain
mushrooms. *i) olive oil, vinegar, oregano, basil, and salt in a saucepan.
6tir in onions and pimento and heat to boiling. #lace 1F2 garlic clove and "'1
peppercorns in a half'pint -ar. 5ill -ars with mushrooms and hot, well'mi)ed
oilFvinegar solution, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or -ari)ated 19ole -us9rooms i" a %oili"&'water ca""er(
Hot Hal$'#i"ts 20 mi) 25 3 35

429

Pi4led +sparagus
4or six <ide#mout9 pi)t Fars 4or se&e) 12#ou)ce Fars

1 #ou"ds as#ara&us
6 lar&e &arlic cloves
4E cu#s water
4E cu#s white distilled vi"e&ar 85G9
6 small hot #e##ers 8o#tio"al9
E cu# ca""i"& salt
3 teas#oo"s dill seed
7 #ou"ds as#ara&us
7 lar&e &arlic cloves
3 cu#s water
3 cu#s white distilled vi"e&ar 85G9
7 small hot #e##ers 8o#tio"al9
1-3 cu# ca""i"& salt
2 teas#oo"s dill seed
!anning.
Procedure1

directio"s(

2( ,ash as#ara&us well3 %ut &e"tly3 u"der ru""i"& water( +ut stems $rom the %ottom to leave s#ears
with ti#s that $it i"to the ca""i"& >ar with a little less tha" E'i"ch heads#ace( Peel a"d wash &arlic
cloves( Place a &arlic clove at the %ottom o$ each >ar3 a"d ti&htly #ac1 as#ara&us i"to >ars with the
%lu"t e"ds dow"(

3( 6" a" 8'4uart *utch ove" or sauce#ot3 com%i"e water3 vi"e&ar3 hot #e##ers 8o#tio"al93 salt a"d dill
seed( :ri"& to a %oil( Place o"e hot #e##er 8i$ used9 i" each >ar over as#ara&us s#ears( Pour %oili"&
hot #ic1li"& %ri"e over s#ears3 leavi"& E'i"ch heads#ace(


8llow pic%led asparagus to sit in processed -ars for 1 to < days before
consumption for best flavor development.
43

Table 1. !ecomme"ded #rocess time $or Picled Aspara2us i" a %oili"&'water ca""er(
!aw 12'ou"ce or Pi"ts 10 mi) 15 2

Pi4led )a(# Carrots
AG cups peeled baby carrots
<G cups white distilled vinegar ,<L.
1 cup water
" cups sugar
A teaspoons mustard seed
2 teaspoons celery seed
!anning.
Procedure1
1. ash and rinse pint canning -ars/ %eep hot until ready to use. #repare
lids and bands according to manufacturer9s directions.
". ash carrots well and peel, if necessary. ash again after peeling.
1. !ombine vinegar, water, sugar and canning salt in an A'&uart 7utch
oven or stoc%pot. Bring to a boil and boil gently 1 minutes. 8dd carrots
and bring bac% to a boil. $hen reduce heat to a simmer and heat until
the carrots are half'coo%ed ,about 13 minutes..
2. *eanwhile, place " teaspoons mustard seed and 1 teaspoon celery
seed in the bottom of each clean, hot pint -ar.
<. 5ill hot -ars with the hot carrots, leaving 1'inch headspace. !over with
hot pic%ling li&uid, leaving G'inch headspace. Eemove air bubbles and
431

ad-ust headspace if needed. ipe rims of -ars with a dampened, clean
paper towel/ ad-ust two'piece metal canning lids.
@. #rocess in a boiling water canner, as recommended in $able 1. >et
cool, undisturbed, 1" to "2 hours and chec% for seals.
8llow carrots to sit in processed -ars for 1 to < days before consuming for
best flavor development.
Table 1. !ecomme"ded #rocess time $or Picled 'aby (arrots i" a %oili"&'water ca""er(

Pi4led )eets
= lbs of "' to "'1F"'inch diameter beets
1'1F" teaspoons canning or pic%ling salt
" cups sugar
" cups water
" cinnamon stic%s
1" whole cloves
2 to @ onions ,"' to "'1F"'inch diameter. if desired
!anning.
Procedure1 $rim off beet tops, leaving 1 inch of stem and roots to prevent
bleeding of color. ash thoroughly. 6ort for si(e. !over similar si(es
together with boiling water and coo% until tender ,about "< to 13 minutes..
Caution1 $rain and discard liAuid% !ool beets. $rim off roots and stems
432

and slip off s%ins. 6lice into 1F2'inch slices. #eel and thinly slice onions.
!ombine vinegar, salt, sugar, and fresh water. #ut spices in cheesecloth bag
and add to vinegar mi)ture. Bring to a boil. 8dd beets and onions. 6immer <
minutes. Eemove spice bag. 5ill -ars with beets and onions, leaving 1F"'inch
headspace. 8dd hot vinegar solution, allowing 1F"'inch headspace.
:ariation1 #ic%led whole baby beets. 5ollow above directions but use beets
that are 1' to 1'1F" inches in diameter. #ac% whole/ do not slice. +nions
may be omitted.
Table 1. !ecomme"ded #rocess time $or Picled 'eets i" a %oili"&'water ca""er(
Hot Pi"ts or )uarts 3 mi" 30 4 45

Pi4led )ell Peppers
= lbs firm bell peppers
1'1F" cups sugar
1 cups water
; cloves garlic
2'1F" tsp canning or pic%ling salt
!anning.
Procedure1 ash peppers, cut into &uarters, remove cores and seeds, and
cut away any blemishes. 6lice peppers in strips. Boil sugar, vinegar, and
433

water for 1 minute. 8dd peppers and bring to a boil. #lace 1F" clove of garlic
and 1F2 teaspoon salt in each sterile half'pint -ar/ double the amounts for
pint -ars. 8dd pepper strips and cover with hot vinegar mi)ture, leaving 1F"'
inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled 'ell Peppers i" a %oili"&'water ca""er(

Pi4led )read!+nd!)utter 6uhini
1@ cups fresh (ucchini, sliced
2 cups onions, thinly sliced
2 cups white vinegar ,<L.
" cups sugar
2 tbsp mustard seed
" tbsp celery seed
" tsp ground turmeric
!anning.
Procedure1 !over (ucchini and onion slices with 1 inch of water and salt.
>et stand " hours and drain thoroughly. !ombine vinegar, sugar, and spices.
Bring to a boil and add (ucchini and onions. 6immer < minutes and fill -ars
with mi)ture and pic%ling solution, leaving 1F"'inch headspace. 8d-ust lids
and process according to the recommendations in $able 1 or use low'
434

temperature pasteuri(ation treatment. 5or more information see ?>ow'
$emperature #asteuri(ation $reatment,?.
Table 1. !ecomme"ded #rocess time $or Picled 'read a)d 'utter @ucc9i)i i" a %oili"&'water ca""er(

Pi4led Carrots
"P pounds peeled carrots ,about 1G pounds as purchased.
1 cup water
" cups sugar
!anning.
Procedure1
". ash and peel carrots well. ash again after peeling and cut into
rounds that are appro)imately G'inch thic%.
1. !ombine vinegar, water, sugar and canning salt in an A'&uart 7utch
oven or stoc%pot. Bring to a boil and boil gently 1 minutes. 8dd carrots
and bring bac% to a boil. $hen reduce heat to a simmer and heat until
the carrots are half'coo%ed ,about 13 minutes..
435

seed in the bottom of each clean, hot pint -ar.
<. 5ill hot -ars with the hot carrots, leaving 1'inch headspace. !over with
hot pic%ling li&uid, leaving G'inch headspace. Eemove air bubbles and
ad-ust headspace if needed. ipe rims of -ars with a dampened, clean
paper towel/ ad-ust two'piece metal canning lids.
@. #rocess in a boiling water canner, as recommended in $able 1. >et
8llow carrots to sit in processed -ars for 1 to < days before consuming for
best flavor development.
Table 1. !ecomme"ded #rocess time $or Picled (arrots i" a %oili"&'water ca""er(

Pi4led Cauliflower or )russel Sprouts
1" cups of 1' to "'inch cauliflower flowerets or small brussel sprouts
2 cups white vinegar ,< percent.
" cups sugar
" cups thinly sliced onions
1 cup diced sweet red peppers
" tbsp mustard seed
1 tbsp celery seed
1 tsp turmeric
1 tsp hot red pepper fla%es
6ield1 8bout ; half'pints
!anning.
436

Procedure1 ash cauliflower flowerets or brussel sprouts ,remove stems
and blemished outer leaves. and boil in salt water ,2 tsp canning salt per
gallon of water. for 1 minutes for cauliflower and 2 minutes for brussel
sprouts. 7rain and cool. !ombine vinegar, sugar, onion, diced red pepper,
and spices in large saucepan. Bring to a boil and simmer < minutes.
7istribute onion and diced pepper among -ars. 5ill -ars with pieces and
pic%ling solution, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled (auliflo<er or 'russel Sprouts i" a %oili"&'water
ca""er(

Pi4led 'illed 24ra
= lbs small o%ra pods
@ small hot peppers
2 tsp dill seed
A to ; garlic cloves
"F1 cup canning or pic%ling salt
@ cups water
6ield1 A to ; pints
!anning.
Procedure1 ash and trim o%ra. 5ill -ars firmly with whole o%ra, leaving
1F"'inch headspace. #lace 1 garlic clove in each -ar. !ombine salt, hot
437

peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
#our hot pic%ling solution over o%ra, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled Ailled >ra i" a %oili"&'water ca""er(
!aw Pi"ts 10 mi) 15 2

Pi4led Horseradish Saue
" cups ,1F2 lb. freshly grated horseradish
1 cup white vinegar ,< percent.
1F" tsp canning or pic%ling salt
1F2 tsp powdered ascorbic acid
6ield1 8bout " half'pints
Procedure1 $he pungency of fresh horseradish fades within 1 to " months,
even when refrigerated. $herefore, ma%e only small &uantities at a time.
ash horseradish roots thoroughly and peel off brown outer s%in. $he
peeled roots may be grated in a food processor or cut into small cubes and
put through a food grinder. !ombine ingredients and fill into sterile -ars,
leaving 1F2'inch headspace. 6eal -ars tightly and store in a refrigerator.

Pi4led Hot Peppers
8ungarian" &anana" Chile" Jalapeno
2 lbs hot long red, green, or yellow peppers
438

1 lbs sweet red and green peppers, mi)ed
< cups vinegar ,<L.
1 cup water
2 tsp canning or pic%ling salt
" tbsp sugar
" cloves garlic
Caution1 9ear ru((er gloves 'hen handling hot peppers or 'ash
hands thoroughly 'ith soap and 'ater (efore touching your face%
!anning.
Procedure: ash peppers. If small peppers are left whole, slash " to 2 slits
in each. Duarter large peppers. Blanch in boiling water or blister in order to
peel. #eppers may be blistered using one of the following methods: +ven or
broiler method: #lace peppers in a hot oven ,233S5. or broiler for @'A
minutes or until s%ins blister. Eange'top method: !over hot burner, either
gas or electric, with heavy wire mesh. #lace peppers on burner for several
minutes until s%ins blister. !ool and peel off s%in. 5latten small peppers. 5ill
-ars, leaving 1F"'inch headspace. !ombine and heat other ingredients to
boiling and simmer 13 minutes. Eemove garlic. 8dd hot pic%ling solution
over peppers, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled :ot Peppers i" a %oili"&'water ca""er(
!aw Hal$'#i"ts or Pi"ts 10 mi) 15 2

439

Pi4led $alapeCo Rings
1 pounds -alapeTo peppers
1G cups pic%ling lime
1G gallons water
=G cups cider vinegar ,<L.
1P cups water
"G tablespoons canning salt
1 tablespoons celery seed
@ tablespoons mustard seed
!anning.
Procedure1
face or eyes%

1( ,ash #e##ers well a"d slice i"to DO thic1 slices 8a ma"doli" slicer wor1s well9( *iscard stem e"d(
5i/ 1E cu#s #ic1li"& lime with 1E &allo"s water i" a stai"less steel3 &lass or $ood &rade #lastic
co"tai"er( .void i"hali"& lime dust while mi/i"& the lime'water solutio"( 2oa1 #e##er slices i" the
lime water3 i" re$ri&erator3 $or 18 hours3 stirri"& occasio"ally 812 to 24 hours may %e used9(

2( *rai" lime solutio" $rom soa1ed #e##er ri"&s( !i"se #e##ers &e"tly %ut thorou&hly with water(
+over #e##er ri"&s with $resh cold water a"d soa13 i" re$ri&erator3 1 hour( *rai" water $rom
#e##ers(
3( !e#eat the ri"si"&3 soa1i"& a"d drai"i"& ste#s two more times( *rai" thorou&hly at the e"d(


5( Place 1 ta%les#oo" mustard seed a"d 1E teas#oo"s celery seed i" the %ottom o$ each clea"3 hot
#i"t >ar( Pac1 drai"ed #e##er ri"&s i"to the >ars3 leavi"& E'i"ch heads#ace(
6(
:ri"& cider vi"e&ar3 1I cu#s water a"d ca""i"& salt to a %oil over hi&h heat( Aadle %oili"& hot %ri"e
44

solutio" over #e##er ri"&s i" >ars3 leavi"& E'i"ch heads#ace( 5a1e sure #e##er ri"&s are covered
with %ri"e(


Table 1. !ecomme"ded #rocess time $or Picled !alapeGo ;i)2s i" a %oili"&'water ca""er(
!aw Pi"ts 10 mi) 15 2

Pi4led Mi3ed 7egeta(les
2 lbs of 2' to <'inch pic%ling cucumbers, washed, and cut into 1'inch
slices ,cut off 1F1@ inch from blossom end and discard.
" lbs peeled and &uartered small onions
2 cups cut celery ,1'inch pieces.
" cups peeled and cut carrots ,1F"'inch pieces.
" cups cut sweet red peppers ,1F"'inch pieces.
" cups cauliflower flowerets
< cups white vinegar ,< percent.
1F2 cup prepared mustard
1'1F" cups sugar
1 tbsp celery seed
" tbsp mustard seed
1F" tsp whole cloves
1F" tsp ground turmeric
441

!anning.
Procedure1 !ombine vegetables, cover with " inches of cubed or crushed
ice, and refrigerate 1 to 2 hours. In A'&uart %ettle, combine vinegar and
mustard and mi) well. 8dd salt, sugar, celery seed, mustard seed, cloves,
turmeric. Bring to a boil. 7rain vegetables and add to hot pic%ling solution.
!over and slowly bring to a boil. 7rain vegetables but save pic%ling solution.
5ill vegetables in sterile pint -ars, or clean &uarts, leaving 1F"'inch
headspace. 8dd pic%ling solution, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled -ixed 8e2etables i" a %oili"&'water ca""er(
Hot
Pi"ts 0 mi) 1 15
)uarts 10 15 2

Pi4led Pearl 2nions
A cups peeled white pearl onions ,four 13'ounce bags unpeeled pearl
onions as purchased.
1 cup water
" cups sugar
6ield1 8bout 1 to 2 pint -ars
442

!anning.
Procedure1
". $o peel onions, place a few at a time in a wire'mesh bas%et or
strainer, dip in boiling water for 13 seconds, then remove and place in
cold water for 13 seconds. !ut a 1F1@th'inch slice from the root end,
and then remove the peel and 1F1@th inch from the other end of the
onion.
1. !ombine vinegar, water, salt and sugar in an A'&uart 7utch oven or
stoc%pot. Bring to a boil and boil gently 1 minutes. 8dd peeled onions
and bring bac% to a boil. Eeduce heat to a simmer and heat until the
onions are half'coo%ed ,about < minutes..
seed in the bottom of each clean, hot pint -ar. 5ill hot -ars with the hot
onions, leaving 1'inch headspace. !over with hot pic%ling li&uid,
leaving G'inch headspace. Eemove air bubbles and ad-ust headspace
if needed. ipe rims of -ars with a dampened, clean paper towel/
ad-ust two'piece metal canning lids.
<. #rocess in a boiling water canner, as recommended in $able 1. >et
8llow pic%led onions to sit in processed -ars for 1 to < days before
consuming for best flavor development.
Table 1. !ecomme"ded #rocess time $or Picled Pearl >)io)s i" a %oili"&'water ca""er(

443

Pi4led Sweet Green &omatoes
13 to 11 lbs of green tomatoes ,1@ cups sliced.
" cups sliced onions
1 cups brown sugar
1 tbsp mustard seed
1 tbsp allspice
1 tbsp celery seed
1 tbsp whole cloves
!anning.
Procedure1 ash and slice tomatoes and onions. #lace in bowl, sprin%le
with 1F2 cup salt, and let stand 2 to @ hours. 7rain. :eat and stir sugar in
vinegar until dissolved. $ie mustard seed, allspice, celery seed, and cloves in
a spice bag. 8dd to vinegar with tomatoes and onions. If needed, add
minimum water to cover pieces. Bring to boil and simmer 13 minutes,
stirring as needed to prevent burning. $omatoes should be tender and
transparent when properly coo%ed. Eemove spice bag. 5ill -ar and cover with
hot pic%ling solution, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled S<eet Gree) Tomatoes i" a %oili"&'water ca""er(
Hot
Pi"ts 10 mi) 15 2
)uarts 10 2 25

444

Pi4led @ellow Pepper Rings
"G'1 pound yellow ,banana. peppers
< cups cider vinegar ,<L.
1H cups water
< teaspoons canning salt
" tablespoons celery seed
2 tablespoons mustard seed
!anning.
Procedure1

1( ,ash a"d !i"se 4 #i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids a"d %a"ds accordi"&
to ma"u$acturerCs directio"s(

2( ,ash #e##ers well a"d remove stem e"dB slice #e##ers i"to D'i"ch thic1 ri"&s( 6" a 4'4uart *utch
ove" or sauce#a"3 com%i"e the cider vi"e&ar3 water a"d saltB heat to %oili"&(

3( Place E ta%les#oo" celery seed a"d 1 ta%les#oo" mustard seed i" the %ottom o$ each clea"3 hot
#i"t >ar( Fill #e##er ri"&s i"to >ars(

4( +over #e##er ri"&s with %oili"& hot #ic1li"& li4uid3 leavi"& E'i"ch heads#ace( !emove air %u%%les
a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed3 clea" #a#er towelB ad>ust
two'#iece metal ca""i"& lids(

5( Process i" a %oili"& water ca""er3 as recomme"ded i" Ta%le 1( Aet cool3 u"distur%ed3 12 to 24
hours a"d chec1 $or seals(

6( 2ha1e >ar to dis#erse s#ices %e$ore usi"& co"te"ts(

445

Table 1. !ecomme"ded #rocess time $or Hello< Pepper ;i)2s i" a %oili"&'water ca""er(
!aw Pi"ts 10 mi) 15 2

Spied Green &omatoes
@ pounds small whole green tomatoes
; cups sugar
1 pint cider vinegar ,<L.
" stic%s cinnamon
1 tablespoon whole allspice
1 tablespoon whole mace or G tablespoon ground mace
!anning.
Procedure1 6mall green fig or plum tomatoes are suitable for this pic%le.
ash, scald and peel. *a%e a syrup of the sugar, vinegar and spices. 7rop
in the whole tomatoes and boil until they become clear.
#ac% tomatoes into hot -ars, leaving G'inch headspace. 6train syrup and
cover tomatoes with the syrup, again leaving G'inch headspace. Eemove air
9ater Canner.

446

Table 1. !ecomme"ded #rocess time $or Spiced Gree) Tomatoes i" a %oili"&'water ca""er(

Fruit Pi4les

Cantaloupe Pi4les
< pounds of 1'inch cantaloupe cubes ,about " medium under'ripeM
cantaloupe.
1 teaspoon crushed red pepper fla%es
" one'inch cinnamon stic%s
" teaspoons ground cloves
1 teaspoon ground ginger
" cups water
1G cups white sugar
1G cups pac%ed light brown sugar
M6elect cantaloupe that are full si(e but almost fully green and firm to the
touch in all areas including the stem area.
!anning.
447

0ay ,ne:

1( ,ash ca"talou#e a"d cut i"to halvesB remove seeds( +ut i"to 1 i"ch slices a"d #eel( +ut stri#s o$
$lesh i"to 1 i"ch cu%es( ,ei&ht out 5 #ou"ds o$ #ieces a"d #lace i" lar&e &lass %owl(

2( Place red #e##er $la1es3 ci""amo" stic1s3 cloves a"d &i"&er i" a s#ice %a& a"d tie the e"ds $irmly(
+om%i"e vi"e&ar a"d water i" a 4'4uart stoc1#ot( :ri"& to a %oil3 the" tur" heat o$$( .dd s#ice %a&
to the vi"e&ar'water mi/ture3 a"d let stee# $or 5 mi"utes3 stirri"& occasio"ally(

3( Pour hot vi"e&ar solutio" a"d s#ice %a& over melo" #ieces i" the %owl( +over with a $ood'&rade
#lastic lid or wra# a"d let sta"d over"i&ht i" the re$ri&erator 8a%out 18 hours9(
0ay !"o


5( +are$ully #our o$$ vi"e&ar solutio" i"to a lar&e 8 to 1 4uart sauce#a" a"d %ri"& to a %oil( .dd
su&arB stir to dissolve( .dd ca"talou#e a"d %ri"& %ac1 to a %oil( Aower heat to simmer u"til
ca"talou#e #ieces tur" tra"sluce"tB a%out 1 to 1D hours(

6( !emove ca"talou#e #ieces i"to a medium'siLed stoc1#ot3 cover a"d set aside( :ri"& remai"i"&
li4uid to a %oil a"d %oil a" additio"al 5 mi"utes( !etur" ca"talou#e to the li4uid syru#3 a"d %ri"&
%ac1 to a %oil(

7( ,ith a slotted s#oo"3 $ill hot ca"talou#e #ieces i"to clea"3 hot #i"t >ars3 leavi"& 1' i"ch heads#ace(
+over with %oili"& hot syru#3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace
i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"&
lids(

Table 1. !ecomme"ded #rocess time $or (a)taloupe Picles i" a %oili"&'water ca""er(
448

No!Sugar +dded Cantaloupe Pi4les
@ pounds of one'inch cantaloupe cubes ,about 1 medium under'ripeM
cantaloupe.
" cups water
1 cups 6plendaN
!anning.
0ay ,ne:

1( ,ash ca"talou#e a"d cut i"to halvesB remove seeds( +ut i"to 1 i"ch slices a"d #eel( +ut stri#s o$
$lesh i"to 1 i"ch cu%es( ,ei&ht out 6 #ou"ds o$ #ieces a"d #lace i" lar&e &lass %owl(

2( Place red #e##er $la1es3 ci""amo" stic1s3 cloves a"d &i"&er i" a s#ice %a& a"d tie the e"ds $irmly(
+om%i"e vi"e&ar a"d water i" a 4'4uart stoc1#ot( :ri"& to a %oil3 the" tur" heat o$$( .dd s#ice %a&
to the vi"e&ar'water mi/ture3 a"d let stee# $or 5 mi"utes3 stirri"& occasio"ally(

3( Pour hot vi"e&ar solutio" a"d s#ice %a& over melo" #ieces i" the %owl( +over with a $ood'&rade
#lastic lid or wra# a"d let sta"d over"i&ht i" the re$ri&erator 8a%out 18 hours9(
0ay !"o


5( +are$ully #our o$$ vi"e&ar solutio" i"to a lar&e 8 to 1 4uart sauce#a" a"d %ri"& to a %oil( .dd
2#le"da=B stir to dissolve( .dd ca"talou#e a"d %ri"& %ac1 to a %oil( Aower heat to simmer u"til
ca"talou#e #ieces tur" tra"sluce"tB a%out 1 to 1D hours(
6(
!emove ca"talou#e #ieces i"to a medium'siLed stoc1#ot3 cover a"d set aside( :ri"& remai"i"&
449

li4uid to a %oil a"d %oil a" additio"al 5 mi"utes( !etur" ca"talou#e to the li4uid syru#3 a"d %ri"&
%ac1 to a %oil(

7( ,ith a slotted s#oo"3 $ill hot ca"talou#e #ieces i"to clea"3 hot #i"t >ars3 leavi"& 1' i"ch heads#ace(
+over with %oili"& hot syru#3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace
i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"&
lids(

Table 1. !ecomme"ded #rocess time $or ?o#Su2ar Added (a)taloupe Picles i" a %oili"&'water ca""er(
Trade and brand names are used only for information. The Cooperative Extension Service,
University of Georgia College of Agricultural & Environmental Sciences and College of Family
& Consumer Sciences, and the U.S. Department of Agriculture do not guarantee nor warrant
published standards on any product mentioned; neither does the use of a trade or brand name
imply approval of any product to the exclusion of others which may also be suitable.

Fig Pi4les
2 &uarts firm'ripe figs
1 cups sugar
" &uarts water
" cups sugar
1 cups vinegar
" stic%s cinnamon
45

6ield1 8bout A pints.
!anning.
Procedure ' #eel figs. ,If unpeeled are preferred, pour boiling water over
figs and let stand until cool/ drain.. 8dd 1 cups sugar to water and coo% until
sugar dissolves. 8dd figs and coo% slowly 13 minutes. 8dd " cups sugar and
vinegar. $ie spices in a cheesecloth bag/ add to figs. !oo% gently until figs
are clear. !o;ver and let stand 1" to "2 hours in refrigerator.
Eemove spice bag. :eat figs in brine to the boiling point. 5ill hot figs and
brine into clean, hot -ars, leaving G'inch head space. Eemove air bubbles
and ad-ust headspace if needed. ipe rims of -ars with a dampened clean
paper towel/ ad-ust two'piece metal canning lids. #rocess in a boiling water
canner.
Table 1. !ecomme"ded #rocess time $or 4i2 Picles i" a %oili"&'water ca""er(
Hot Pi"ts 10 mi) 2 2 2

Spied Cra(apples
< lbs crabapples
2G cups apple cider vinegar ,<L.
1P cups water
=G cups sugar
2 tsp whole cloves
2 stic%s cinnamon
6i) G'inch cubes of fresh ginger root
451

!anning.
Procedure1 Eemove blossom petals and wash apples, but leave stems
attached. #uncture the s%in of each apple four times with an ice pic% or
toothpic%. *i) vinegar, water, and sugar and bring to a boil. 8dd spices tied
in a spice bag or cheesecloth. Using a blancher bas%et or sieve, immerse 1F1
of the apples at a time in the boiling vinegarFsyrup solution for " minutes.
#lace coo%ed apples and spice bag in a clean 1' or "'gallon croc% and add
hot syrup. !over and let stand overnight. Eemove spice bag, drain syrup
into a large saucepan, and reheat to boiling. 5ill pint -ars with apples and hot
Hot Pi"ts 20 mi) 25 3 35

Spied Cra(apples II
" &uarts crabapples with stems
1 cups water
@ cups sugar
$ie in a spice bag:
1 stic% cinnamon ,1'inch piece.
452

!anning.
Procedure1 !hoose round crabapples, uniform in si(e. Eemove blossom
petals, but leave short stem attached. ash well and drain. 7o not peel. $o
prevent bursting, pierce peel with a large sterili(ed needle.
*i) together vinegar, water, and sugar/ add spice bag. Boil until thic%ened
so that syrup coats spoon. 8dd crabapples. Eeheat slowly to avoid bursting
the s%ins and simmer until apples are tender.
#ac% hot apples into hot -ars, leaving G'inch headspace. 5ill -ar G'inch from
top with boiling syrup, ma%ing sure apples are completely covered. Eemove
dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess
Hot Pi"ts 20 mi) 25 3 35

Spied +pple Rings
1" lbs firm tart apples ,ma)imum diameter "'1F" inches.
1" cups sugar
@ cups water
1'1F2 cups white vinegar ,<L.
1 tbsp whole cloves
1F2 cup red hot cinnamon candies or A cinnamon stic%s
1 tsp red food coloring ,optional.
453

!anning.
Procedure1 ash apples. $o prevent discoloration, peel and slice one apple
at a time. Immediately cut crosswise into 1F"'inch slices, remove core area
with a melon baller and immerse in ascorbic acid solution. $o ma%e flavored
syrup, combine sugar water, vinegar, cloves, cinnamon candies, or
cinnamon stic%s and food coloring in a @'&t saucepan. 6tir, heat to boil, and
simmer 1 minutes. 7rain apples, add to hot syrup, and coo% < minutes. 5ill
-ars ,preferably wide'mouth. with apple rings and hot flavored syrup,
Table 1. !ecomme"ded #rocess time $or Spiced Apple ;i)2s i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
10 mi) 15 2

Pear Pi4les
" &uarts ,A cups. sugar
1 &uart ,2 cups. white vinegar ,<L.
1 pint ," cups. water
A cinnamon stic%s ,"'inch pieces.
" tablespoons whole cloves
" tablespoons whole allspice
A pounds ,2'< &uarts. 6ec%el pears or other pic%ling pear
6ield1 8bout = or A pint -ars
454

!anning.
Procedure1 !ombine sugar, vinegar, water and cinnamon stic%s/ add cloves
and allspice that are tied in a clean, thin, white cloth. Bring mi)ture to a boil
and simmer, covered, about 13 minutes.
ash pears, remove s%ins, and all of blossom end/ the stems may be left on
if desired. If pears are large, halve or &uarter. $o prevent peeled pears from
dar%ening during preparation, immediately after peeling, put them into a
cold solution containing G teaspoon ascorbic acid per " &uarts water. 7rain
pears -ust before using.
8dd drained pears to the hot syrup, bring to a boil, lower heat and continue
simmering for another "3 to "< minutes.
#ac% hot pears into hot pint -ars/ add one "'inch piece cinnamon stic% per
-ar. !over pears with boiling syrup, leaving G'inch headspace and ma%ing
sure pears are covered by the syrup. Eemove air bubbles and ad-ust
ad-ust two'piece metal canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Pear Picles i" a %oili"&'water ca""er(
Hot Pi"ts 20 mi) 25 3 35

*atermelon Rind Pi4les
1 &uarts ,about @ pounds. watermelon rind, unpared
P cup salt
1 &uarts water
" &uarts ," trays. ice cubes
455

; cups sugar
1 cups <L vinegar, white
1 cups water
1 tablespoon ,about 2A. whole cloves
@ cinnamon stic%s, 1 inch pieces
1 lemon, thinly sliced, with seeds removed
6ield1 8bout 2 or < pints.
!anning.
Procedure ' $rim the pin% flesh and outer green s%in from thic%
watermelon rind. !ut into 1 inch s&uares or fancy shapes as desired. !over
with brine made by mi)ing the salt with 1 &uarts cold water. 8dd ice cubes.
>et stand 1 to 2 hours.
7rain/ rinse in cold water. !over with cold water and coo% until for% tender,
about 13 minutes ,do not overcoo%.. 7rain.
!ombine sugar, vinegar, water, and spices ,tied in a clean, thin, white
cloth.. Boil < minutes and pour over the watermelon/ add lemon slices. >et
stand overnight in the refrigerator.
:eat watermelon in syrup to boiling and coo% slowly 1 hour. #ac% hot pic%les
loosely into clean, hot pint -ars. $o each -ar add 1 piece of stic% cinnamon
from spice bag/ cover with boiling syrup, leaving G inch headspace. Eemove
dampened clean paper towel/ ad-ust two'piece metal canning lids.
#rocess according to the recommendations in $able 1. >et cool, undisturbed,
1"'"2 hours and chec% for seals.
Table 1. !ecomme"ded #rocess time $or 1atermelo) ;i)d Picles i" a %oili"&'water ca""er(
456

Relishes. Salads

Cha#ote and Pear Relish
1G cups peeled, cubed chayote ,about "G medium or " large, hard,
crisp chayote.
1G cups peeled, cubed 6ec%el pears ,about @ to = raw 6ec%el pears.
" cups chopped red bell pepper
" cups chopped yellow bell pepper
1 cups finely chopped onion
" 6errano peppers, finely choppedM
"G cups cider vinegar ,<L.
1G cups water
1 cup white sugar
1 teaspoon ground allspice
1 teaspoon ground pump%in pie spice
face or eyes%
6ield1 8bout < pint -ars.
!anning.
Procedure1


2( ,ash3 #eel a"d cut chayote a"d #ears i"to E'i"ch cu%es3 discardi"& cores a"d seeds( +ho# o"io"s
a"d #e##ers(

3( +om%i"e vi"e&ar3 water3 su&ar3 salt a"d s#ices i" a *utch ove" or lar&e sauce#ot( :ri"& to a %oil3
stirri"& to dissolve su&ar( .dd cho##ed o"io"s a"d #e##ersB retur" to a %oil a"d %oil $or 2 mi"utes3
457

stirri"& occasio"ally( .dd cu%ed chayote a"d #earsB retur" to the %oili"& #oi"t a"d tur" o$$ heat(

4( Fill the hot solids i"to clea"3 hot #i"t >ars3 to withi" 1 i"ch $rom the to# o$ the >ar( +over with
%oili"& hot coo1i"& li4uid3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace i$
"eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"& lids(

Table 1. !ecomme"ded #rocess time $or (9ayote Pear ;elis9 i" a %oili"&'water ca""er(

Cha#ote and $iama Slaw
2 cups -ulienned -icama
2 cups -ulienned chayote
" cups finely chopped red bell pepper
" finely chopped hot peppersM
"G cups water
"G cups cider vinegar ,<L.
G cup white sugar
1G teaspoons canning salt
1 teaspoon celery seed ,optional.
face or eyes%
6ield1 8bout @ half'pint -ars.
458

!anning.
Procedure1


2( ,ash3 #eel a"d thi"ly >ulie""e >icama a"d chayote3 discardi"& the seed o$ the chayote( 8a ma"doli"
slicer wor1s well9(

3( 6" a" 8'4uart *utch ove" or stoc1#ot3 com%i"e all i"&redie"ts e/ce#t chayote( :ri"& to a %oil a"d
%oil $or 5 mi"utes( !educe heat to simmeri"& a"d add chayote( :ri"& %ac1 to a %oil a"d the" tur"
heat o$$(

4( Fill hot solids i"to clea"3 hot hal$'#i"t >ars3 leavi"& E'i"ch heads#ace( +over with %oili"& hot
coo1i"& li4uid3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d ad>ust heads#ace i$ "eeded(
,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'#iece metal ca""i"& lids(

Table 1. !ecomme"ded #rocess time $or (9ayote a)d !icama Sla< i" a %oili"&'water ca""er(

459

'ill Pi4le Relish
.ot exactly te same* but close to purcased dill pic2le relisesA
12 cups chopped pic%ling cucumbers ,about < pounds pic%ling
cucumbers as purchased.
" cups chopped red bell pepper
<G cups cider vinegar ,<L.
1 teaspoons dill seed
@ cloves garlic, minced
< tablespoons pic%ling or canning salt
6ield1 8bout = pint -ars
!anning.
Procedure1
lids and bands according to manufacturerJs directions.
". #repare cucumbers and peppers by first washing them well. 8fter
washing the cucumbers, slice a thin piece from both the stem and
blossom ends and discard. !ut into about 1'inch pieces and then chop
in a food processor ,using about 1 to 2 short pulses on WchopX. to yield
H'inch or smaller pieces. *easure 12 cups of the chopped cucumber.
1. 8fter washing the peppers, remove the stem, seeds and white
membranes. !ut into about 1'inch pieces or slices and then chop in a
food processor ,using about 1 to 2 pulses on WchopX. to yield about H'
inch or slightly smaller pieces. *easure " cups of the chopped pepper.
2. !ombine chopped cucumbers and bell peppers and set aside.
<. In a large stoc%pot, stir together the cider vinegar, dill seed, minced
garlic and pic%ling salt, until the salt dissolves. 8dd chopped
vegetables and bring to a boil. Eeduce heat and simmer 13 minutes.
@. 5ill hot relish into clean, hot pint -ars leaving G'inch headspace.
Eemove air bubbles and ad-ust headspace if needed. *a%e sure li&uid
covers the top of the food pieces. ipe rims of -ars with a dampened,
clean paper towel/ apply two'piece metal canning lids.
46

Table 1. !ecomme"ded #rocess time $or Aill Picle ;elis9 i" a %oili"&'water ca""er(

Fall Garden Relish
1 &uart chopped cabbage ,about 1 small head.
1 cups chopped cauliflower ,about 1 medium head.
" cups chopped green tomatoes ,about 2 medium.
" cups chopped onions
" cups chopped sweet green peppers ,about 2 medium.
1 cup chopped sweet red peppers ,about " medium.
1P cups vinegar ,<L.
1 tablespoons canning salt
"P cups sugar
1 teaspoons dry mustard
1G teaspoons turmeric
!anning.
Procedure1 !ombine washed chopped vegetables/ sprin%le with the 1
tablespoons salt. >et stand 2 to @ hours in the refrigerator. 7rain well.
!ombine vinegar, sugar and spices/ simmer 13 minutes. 8dd vegetables/
simmer another 13 minutes. Bring to a boil.
#ac% boiling hot relish into hot -ars, leaving G inch headspace. Eemove air
461

9ater Canner.
Table 1. !ecomme"ded #rocess time $or 4all Garde) ;elis9 i" a %oili"&'water ca""er(

Fresh 'ill Cuum(er Relish
A sweet relis* not a salty dill pic2le relis&
1" cups chopped pic%ling cucumbers ,about 2G pounds pic%ling
cucumbers as purchased.
1 cups chopped red bell peppers
1 cup chopped onion
Pre-,oa2 :ngredients:
P cup pic%ling or canning salt
2 cups crushed or cubed ice
A cups water
Pic2ling ,olution:
< cups cider vinegar ,<L.
1 cup sugar
1 cup water
" tablespoons mustard seed
1 cup chopped fresh dill
1 teaspoon garlic powder
6ield1 8bout @ to = pint -ars
462

!anning.
Procedure1
lids and bands according to manufacturerJs directions.
". #repare cucumbers and peppers by first washing them well. 8fter
washing the cucumbers, slice a thin piece from both the stem and
blossom ends and discard. !ut into about 1'inch pieces and then chop
in a food processor ,using about 1 pulses on WchopX. to yield about H'
inch or slightly larger pieces. *easure 1" cups of the chopped
cucumber.
1. 8fter washing the peppers, remove the stem, seeds and white
membranes. !ut into about 1'inch pieces or slices and then chop in a
food processor ,using about 1 pulses on WchopX. to yield about H'inch
or slightly larger pieces. *easure 1 cups of the chopped pepper.
2. Eemove the s%in from onions. ash well and chop into about H'inch
cubes, or process to si(e in a food processor as for peppers. *easure
1 cup of the chopped onion.
<. !ombine measured chopped cucumber, pepper and onion with salt, ice
and the A cups water in a large bowl or saucepot. !over/ let stand 1 to
2 hours in refrigerator. 7rain/ rinse thoroughly with ice cold water and
drain well again through a cheesecloth'lined strainer ,until no more
water drips through, about 1< to "3 minutes..
@. :eat vinegar, sugar, 1 cup water, and remaining ingredients in a
stoc%pot while stirring, until sugar dissolves. 8dd drained, chopped
vegetables, and bring to a boil. Eeduce heat and simmer 13 minutes.
=. 5ill hot relish into clean, hot pint -ars leaving G'inch headspace.
Eemove air bubbles and ad-ust headspace if needed. *a%e sure li&uid
covers the top of the food pieces. ipe rims of -ars with a dampened,
clean paper towel/ apply two'piece metal canning lids.
o #rocess in a boiling water canner according to the
recommendations in $able 1. >et cool, undisturbed, 1" to "2
hours and chec% for seals.

463

Table 1. !ecomme"ded #rocess time $or 4res9 Aill (ucumber ;elis9 i" a %oili"&'water ca""er(
A Product Note: We like this as a sweet salsa on tortilla chips, also particularly after it has
been refrigerated and is cold!

Hot Pepper Relish
< cups ground green or red bell peppers ,8bout = to A peppers, or 1 to
2 pounds before grinding.
< cups ground -alapeTo peppers ,8bout 1 to 2 pounds before grinding.
1'G cups ground onion ,1 medium yellow onions, ".< to 1 inches
diameter, before grinding.
"'G cups distilled white or cider vinegar ,<L.
" cups sugar
2 teaspoons pic%ling salt
2 teaspoons mustard seed
!anning.
CA#/)-01 ear 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.
Procedure1
464

#repare lids and ring bands according to manufacturerJs directions.
". ash bell peppers well/ trim to remove stems and seeds. 6lice stem end
from -alapeTo peppers/ grind remaining -alapeTo peppers with seeds. #eel,
core and wash onions. !ut peppers and onions into large pieces. !oarsely
grind peppers and onions ,see Kotes at end of procedure..
1. *easure < cups of the ground bell peppers with their -uice, < cups of the
ground -alapeTo peppers with their -uice, and 1'1F" cups of the ground
onion, including -uice. !ombine the measured peppers and onions with the
remaining ingredients into a large stoc%pot. Bring the mi)ture to a boil over
high heat. Eeduce heat and coo% at a low boil for 13 minutes, stirring often
to prevent scorching.
2. 5ill the hot relish into prepared hot pint -ars, leaving G'inch headspace.
If needed, remove air bubbles and re'ad-ust headspace to G'inch. ipe
rims of -ars with a dampened clean paper towel. 8d-ust lids and bands.
Table 1. !ecomme"ded #rocess time $or :ot Pepper ;elis9 i" a %oili"&'water ca""er(
Hot Pi"ts or Hal$'#i"ts 10 mi) 15 2

2sar Relish
A cups chopped fresh peaches , about 1" large.
A cups chopped ripe tomatoes ,about 1".
" cups diced green sweet peppers ," large.
1 tablespoon red hot pepper, ground ,1 pepper.
" cups ground onions ,about @.
465

2 cups light brown sugar ,firmly pac%ed.
" cups cider vinegar ,<L.
1G teaspoons canning or pic%ling salt
2 tablespoons pic%ling spice, tied in cheesecloth bag
!anning.
Procedure1 #eel and pit peaches. !hop into small pieces. #eel and chop
tomatoes into G inch pieces. Eemove stem and seed from peppers and dice
into H inch pieces. #eel onions and grind in food chopper. Grind red hot
peppers.
!ombine all ingredients in 13 &uart saucepan. !oo% and stir about 1G to "
hours, until it reaches desired thic%ness.
#ac% in hot -ars, leaving G inch headspace. Eemove air bubbles and ad-ust
Variation 0 Use two small hot peppers if you li%e a hotter relish. 5or milder
relish, substitute $abasco to taste ,G to 1 teaspoon. for the peppers.
Table 1. !ecomme"ded #rocess time $or >scar ;elis9 i" a %oili"&'water ca""er(

466

Pear Relish
" gallons pears
@ large onions
@ sweet green peppers
@ sweet red peppers
1 bunch celery
1 cups sugar
1 tablespoon salt
< cups vinegar ,<L.
!anning.
Procedure1 ash the pears, onions, peppers and celery in cold water. #eel
and core the pears. Eemove stems and seeds from the peppers. !lean the
celery/ peel the onions. #ut pears and vegetables through a food chopper.
6tir the sugar, allspice, salt and vinegar into the chopped mi)ture and let
stand, covered, overnight in the refrigerator.
:eat the relish mi)ture to boiling/ simmer < minutes. #ac% hot relish into hot
pint -ars, leaving G inch headspace. Eemove air bubbles and ad-ust
Table 1. !ecomme"ded #rocess time $or Pear ;elis9 i" a %oili"&'water ca""er(
Hot Pi"ts 20 mi) 25 3 35

467

Pi4led Pepper!2nion Relish
@ cups finely chopped onions
1 cups finely chopped sweet red peppers
1 cups finely chopped green peppers
1'1F" cups sugar
@ cups vinegar ,< percent., preferably white distilled
" tbsp canning or pic%ling salt
6ield1 ; half'pints
!anning.
Procedure1 ash and chop vegetables. !ombine all ingredients and boil
gently until mi)ture thic%ens and volume is reduced by one'half ,about 13
minutes.. 5ill sterile -ars, with hot relish, leaving 1F"'inch headspace, and
seal tightly. 5or more information on sterili(ing -ars see ?6terili(ing Bmpty
Cars?. 6tore in refrigerator and use within one month. Caution1 )f
e2tended storage is desired" this product must (e processed%
#rocess according to the recommendations in $able 1.
Table 1. !ecomme"ded #rocess time $or Picled Pepper#>)io) ;elis9 i" a %oili"&'water ca""er(

468

Pialilli
@ cups chopped green tomatoes
1'1F" cups chopped sweet red peppers
1'1F" cups chopped green peppers
"'1F2 cups chopped onions
='1F" cups chopped cabbage
1 tbsp whole mi)ed pic%ling spice
2'1F" cups vinegar ,< percent.
1 cups brown sugar
6ield1 ; half'pints
!anning.
Procedure1 ash, chop, and combine vegetables with 1F" cup salt. !over
with hot water and let stand 1" hours. 7rain and press in a clean white cloth
to remove all possible li&uid. $ie spices loosely in a spice bag and add to
combined vinegar and brown sugar and heat to a boil in a sauce pan. 8dd
vegetables and boil gently 13 minutes or until the volume of the mi)ture is
reduced by one'half. Ee'move spice bag. 5ill hot sterile -ars with hot
mi)ture, leaving 1F"'inch headspace.5or more information see ?6terili(ing
Bmpty Cars?.
Table 1. !ecomme"ded #rocess time $or Piccalilli i" a %oili"&'water ca""er(
Hot Hal$'#i"ts or #i"ts 0 mi) 1 15

469

Pi4le Relish
1 &ts chopped cucumbers
1 cups each of chopped sweet green and red peppers
2 cups ice
A cups water
" cups sugar
2 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
@ cups white vinegar ,< percent.
!anning.
Procedure1 8dd cucumbers, peppers, onions, salt, and ice to water and let
stand 2 hours. 7rain and re'cover vegetables with fresh ice water for
another hour. 7rain again. !ombine spices in a spice or cheesecloth bag.
8dd spices to sugar and vinegar. :eat to boiling and pour mi)ture over
vegetables. !over and refrigerate "2 hours. :eat mi)ture to boiling and fill
hot into clean -ars, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picle ;elis9 i" a %oili"&'water ca""er(

47

Pickled Corn Relish
13 cups fresh whole %ernel corn ,1@ to "3 medium'si(e ears., or si)
13'ounce pac%ages of fro(en corn
"'1F" cups diced sweet red peppers
"'1F" cups diced sweet green peppers
"'1F" cups chopped celery
1'1F2 cups diced onions
1'1F2 cups sugar
< cups vinegar ,< percent.
"'1F" tbsp canning or pic%ling salt
"'1F" tsp celery seed
"'1F" tbsp dry mustard
1'1F2 tsp turmeric
!anning.
Procedure1 Boil ears of corn < minutes. 7ip in cold water. !ut whole
%ernels from cob or use si) 13'ounce fro(en pac%ages of corn. !ombine
peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan.
Bring to boil and simmer < minutes, stirring occasionally. *i) mustard and
turmeric in 1F" cup of the simmered mi)ture. 8dd this mi)ture and corn to
the hot mi)ture. 6immer another < minutes. If desired, thic%en mi)ture with
flour paste ,1F2 cup flour blended in 1F2 cup water. and stir fre&uently. 5ill
-ars with hot mi)ture, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled (or) ;elis9 i" a %oili"&'water ca""er(

471

Pi4led Green &omato Relish
13 lbs small, hard green tomatoes
1'1F" lbs red bell peppers
1'1F" lbs green bell peppers
" lbs onions
1 &t water
2 cups sugar
1 &t vinegar ,< percent.
1F1 cup prepared yellow mustard
" tbsp cornstarch
6ield1 = to ; pints
!anning.
Procedure1 ash and coarsely grate or finely chop tomatoes, peppers, and
onions. 7issolve salt in water and pour over vegetables in large %ettle. :eat
to boiling and simmer < minutes. 7rain in colander. Eeturn vegetables to
%ettle. 8dd sugar, vinegar, mustard, and cornstarch. 6tir to mi). :eat to boil
and simmer < minutes. 5ill sterile pint -ars with hot relish, leaving 1F"'inch
headspace. 5or more information see ?6terili(ation of Bmpty Cars?.
Table 1. !ecomme"ded #rocess time $or Picled Gree) Tomato ;elis9 i" a %oili"&'water ca""er(

472

Spi# $iama Relish
; cups diced -icama ,you will need about 2 pounds purchased -icama.
1 tablespoon whole mi)ed pic%ling spice
1 two'inch stic% cinnamon
A cups white <L vinegar
2 cups sugar
" teaspoons crushed red pepper
2 cups diced yellow bell pepper
2 cups chopped onion
" fresh fingerhot peppers ,about @ inches each., finely chopped and
partially seeded
6ield1 8bout = pint -ars.
!anning.
Procedure1

2( ,ash3 #eel a"d trim >icamaB dice(

3( Place #ic1li"& s#ice a"d ci""amo" o" a clea"3 dou%le'layer3 6'i"ch's4uare #iece o$ 1G cotto"
cheesecloth( :ri"& cor"ers to&ether a"d tie with a clea" stri"&( 8Hr use a #urchased musli" s#ice
%a&(9

4( 6" a 4'4uart *utch ove" or sauce#ot3 com%i"e #ic1li"& s#ice %a&3 vi"e&ar3 su&ar3 a"d crushed red
#e##er( :ri"& to %oili"&3 stirri"& to dissolve su&ar( 2tir i" diced >icama3 sweet #e##ers3 o"io" a"d
$i"&erhots( !etur" mi/ture to %oili"&( !educe heat a"d simmer3 covered3 over medium'low heat
a%out 25 mi"utes( *iscard s#ice %a&(

5( Fill relish i"to hot3 clea" #i"t >ars3 leavi"& E'i"ch heads#ace( +over with hot #ic1li"& li4uid( !emove
air %u%%les a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB
ad>ust two'#iece metal ca""i"& lids(

chec1 $or seals(
473

Table 1. !ecomme"ded #rocess time $or Spicy !icama ;elis9 i" a %oili"&'water ca""er(
Hot Pi"ts 20 mi) 25 3 35

Sweet +pple Relish
2 pounds apples, peeled, cored and sliced thin
1H cups distilled white vinegar ,<L.
1 cup sugar
G cup light corn syrup
"F1 cup water
1G teaspoons whole cloves
" stic%s cinnamon ,1'inch pieces., bro%en up
!anning.
Procedure1 ash apples, peel, core and slice thin. Immerse cut apples in a
solution of G teaspoon ascorbic acid and " &uarts of water to prevent
browning.
474

!ombine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice/
bring to a boil. 7rain apples and add to syrup. 6immer 1 minutes, stirring
occasionally. Bring to a boil.
#ac% hot apple slices into hot -ars, leaving G inch headspace. 5ill -ars with
boiling hot syrup, leaving G inch headspace, ma%ing sure apples are
completely covered. Eemove air bubbles and ad-ust headspace if needed.
ipe rims of -ars with a dampened clean paper towel/ ad-ust two'piece
metal canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or S<eet Apple ;elis9 i" a %oili"&'water ca""er(

Sweet Pepper Relish
< cups ground green bell peppers ,8bout = to A peppers, or 1 to 2
pounds before grinding.
< cups ground red bell peppers ,8bout = to A peppers, or 1 to 2
pounds before grinding.
1'G cups ground onion ,1 medium yellow onions, ".< to 1 inches
diameter, before grinding.
"'G cups cider or white distilled vinegar ,<L.
" cups sugar
2 teaspoons pic%ling salt
2 teaspoons mustard seed
!anning.
475

Procedure1
#repare lids and ring bands according to manufacturerJs directions.
". ash peppers well/ trim to remove stems and seeds. #eel, core and
wash onions. !ut peppers and onions into large pieces. !oarsely grind
peppers and onions ,see Kote at end of procedure..
1. *easure < cups of each type of ground bell peppers with their -uice, and
1'G cups of the ground onion, including -uice. !ombine the measured
peppers and onions with the remaining ingredients into a large stoc%pot.
Bring the mi)ture to a boil over high heat. Eeduce heat and coo% at a low
boil for 13 minutes, stirring often to prevent scorching.
2. 5ill the hot relish into prepared hot pint -ars, leaving G'inch headspace.
If needed, remove air bubbles and re'ad-ust headspace to G'inch. ipe
rims of -ars with a dampened clean paper towel. 8d-ust lids and bands.
Table 1. !ecomme"ded #rocess time $or S<eet Pepper ;elis9 i" a %oili"&'water ca""er(

Rummage Relish
" &uarts cored, chopped green tomatoes ,about 1@ medium.
1 &uart peeled, cored, chopped red ripe tomatoes ,about @ large.
1 &uart chopped cabbage ,about 1 small head.
" cups chopped celery
1 cup chopped sweet green peppers ,about " medium.
476

1 cup chopped cucumbers
1 cup chopped sweet red peppers ,about " medium.
G cup canning or pic%ling salt
2 cups brown sugar
" cloves garlic, minced
1 tablespoon ground cinnamon
1 tablespoon mustard seed
G teaspoon ground cloves
" &uarts vinegar ,<L.
6ield1 8bout A pint -ars
!anning.
Procedure1 !ombine vegetables/ add salt and mi) thoroughly. >et stand 1"
to 1A hours in refrigerator/ drain thoroughly. 8dd sugar, spices and garlic to
vinegar/ simmer 13 minutes. 8dd vegetables/ simmer 13 minutes. Bring to
a boil.
#ac% hot relish into hot -ars, leaving G inch headspace. Eemove air bubbles
and ad-ust headspace if needed. ipe rims of -ars with a dampened clean
paper towel/ ad-ust two'piece metal canning lids. #rocess in a &oiling
9ater Canner.
Variation O 5or Curry .elish, add " cups raisins and 1G teaspoons curry
powder when vegetables are added to pic%ling solution. *a%es about ;
pints.
Table 1. !ecomme"ded #rocess time $or ;umma2e ;elis9 i" a %oili"&'water ca""er(

477

&ang# &omatillo Relish
12 cu#s cho##ed tomatillos
3 cu#s $i"ely cho##ed >icama
3 cu#s cho##ed o"io"
6 cu#s cho##ed #lum'ty#e tomatoes
1E cu#s cho##ed &ree" %ell #e##er
1E cu#s cho##ed red %ell #e##er
1E cu#s cho##ed yellow %ell #e##er
1 cu# ca""i"& salt
2 4uarts water
6 ta%les#oo"s whole mi/ed #ic1li"& s#ice
1 ta%les#oo" crushed red #e##er $la1es
8o#tio"al9
6 cu#s su&ar
6E cu#s cider vi"e&ar 85G9
6ield1 8bout @ or = pints.
!anning.
Procedure1

2( !emove hus1s $rom tomatillosB #eel >icama a"d o"io"( ,ash all ve&eta%les well %e$ore trimmi"&
a"d cho##i"&( Place cho##ed tomatillos3 >icama3 o"io"3 tomatoes3 a"d all %ell #e##ers i" a 4'4uart
*utch ove" or sauce#ot(

3( *issolve ca""i"& salt i" water( Pour over #re#ared ve&eta%les( Heat to %oili"&B simmer 5 mi"utes(
*rai" thorou&hly throu&h a cheesecloth'li"ed strai"er 8u"til "o more water dri#s throu&h3 a%out
15 to 2 mi"utes9(

4( Place #ic1li"& s#ice a"d o#tio"al red #e##er $la1es o" a clea"3 dou%le'layer3 6'i"ch's4uare #iece o$
1G cotto" cheesecloth( :ri"& cor"ers to&ether a"d tie with a clea" stri"&( 8Hr use a #urchased
musli" s#ice %a&(9

5( 5i/ su&ar3 vi"e&ar a"d s#ices 8i" cheesecloth %a&9 i" a sauce#a"B %ri"& to a %oil( .dd drai"ed
ve&eta%les( !etur" to %oilB reduce heat a"d simmer3 u"covered3 3 mi"utes( !emove s#ice %a&(

6( Fill relish mi/ture i"to hot3 clea" #i"t >ars3 leavi"& E'i"ch heads#ace( !emove air %u%%les a"d
ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB ad>ust two'
#iece metal ca""i"& lids(
478

chec1 $or seals(
Table 1. !ecomme"ded #rocess time $or Ta)2y Tomatillo ;elis9 i" a %oili"&'water ca""er(

Pi4led &hree!)ean Salad
1'1F" cups cut and blanched green or yellow beans ,prepared as
below.
1'1F" cups canned, drained, red %idney beans
1 cup canned, drained garban(o beans
1F" cup peeled and thinly sliced onion ,about 1 medium onion.
1F" cup trimmed and thinly sliced celery ,1'1F" medium stal%s.
1F" cup sliced green peppers ,1F" medium pepper.
1F" cup white vinegar ,< percent.
1F2 cup bottled lemon -uice
1F2 cup sugar
1F2 cup oil
1F" tsp canning or pic%ling salt
1'1F2 cups water
6ield1 8bout < to @ half'pints
!anning.
479

Procedure1 ash and snap off ends of fresh beans. !ut or snap into 1' to
"'inch pieces. Blanch 1 minutes and cool immediately. Einse %idney beans
with tap water and drain again. #repare and measure all other vegetables.
!ombine vinegar, lemon -uice, sugar, and water and bring to a boil. Eemove
from heat. 8dd oil and salt and mi) well. 8dd beans, onions, celery, and
green pepper to solution and bring to a simmer. *arinate 1" to 12 hours in
refrigerator, then heat entire mi)ture to a boil. 5ill clean -ars with solids. 8dd
hot li&uid, leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or Picled T9ree#'ea) Salad i" a %oili"& water ca""er(

Chutne#s

Preservation Priniples in Chutne#
Wat is BcutneyCD
c!hutneyJ is a relish'type condiment/ its increasing popularity reflects the
inclusion of ethnic world cuisines in the estern diet.
$he term cchutneyJ includes several different varieties of sauce'type foods,
drawn from traditional Bast Indian cuisine. $he main ingredient may be an
herb such as cilantro or mint/ a flavoring ingredient such as coconut, onion,
ginger, tamarind/ or, in the most common form, chopped fruit or
vegetables, simmered with spices, onion, sugar and vinegar. 5ruit'based
48

chutneys are usually coo%ed, then canned or refrigerated. +ther chutneys
li%e cilantro, onion, coconut, etc. are usually eaten fresh, with minimal, if
any, coo%ing.
5ruit chutneys are most commonly available and varieties include mango,
apple, apricot, cranberry, date, papaya, peach, pear, pineapple, plum,
tomato and mi)ed fruit, to which raisins and nuts may be added to
complement the te)ture. $he result is a sweet'sour'spicy'hot versatile
blend0an adventure for the taste buds.
Are tere special spices commonly used in fruit cutneyD
!hili powder or red pepper fla%es are most common, but others include
ginger ,usually ground or chopped fresh ginger., garlic, turmeric, and curry
powder ,a mi)ture of ground spices li%e cardamom, cinnamon, cloves,
coriander seed, cumin, fenugree%, mustard seed, nutmeg.. +ther
seasonings may include salt, pepper, sugar, tamarind paste, vinegar and
lemon -uice.

How is chutney used?
+hut"ey is a #er$ect accom#a"ime"t to Mast 6"dia" $oodB however3 it ca" also %e
used as a side dish3 sa"dwich s#read3 di#3 a" accom#a"ime"t to cheese a"d
crac1ers3 or as a" i"&redie"t to e"ha"ce the $lavor o$ everyday dishes li1e chic1e"
salad or casseroles(
Wat elps preser+e te cutneyD
6everal different factors contribute to the cpreservedJ nature of this product:
1. $he acidity ,low p:. of the chutney prevents growth of several
spoilage and pathogenic bacteria, molds and yeasts. $his acidity is
derived from the added vinegar and the natural acids of the fruit.
". !oo%ing the mi)ture to concentrate it lowers available moisture that is
needed for microbial growth. $he coo%ing step also %ills most
microorganisms that may be present.
1. #rocessing the filled -ars in a canner uses additional heat to %ill
spoilage organisms that might contaminate the product as -ars are
filled and to produce a vacuum seal for later storage. If the two'piece
canning lid is applied correctly, air is driven out of the headspace while
the -ars are in the canner and a vacuum seal is formed upon cooling.
5or most chutneys, a boiling water canning process is ade&uate, but
other foods may re&uire a pressure process.
481

2. 7uring storage in the sealed -ar, o)ygen and additional microbial
contamination is %ept from the product. $oo much o)ygen left in the
-ar will cause interactions with food components that lead to &uality
losses ,for e)ample, undesirable changes in color, te)ture, and flavor..
Wat problems could arise from improper preparation and processing of
cutneyD
If the coo%ing and canning steps are improperly carried out, spoilage
microorganisms could grow, leading to product loss. In a worst'case
scenario, specifically if the product is not acidified sufficiently ,below p:
2.@., and not heat'processed ade&uately, pathogenic bacterial spores may
survive, germinate and form to)in on room temperature storage O such as
spores of the potentially fatal Clostridium botulinum. 8lso, if air is not
e)cluded, physical and chemically'induced &uality deterioration of the
product may occur.
Where can I find recommended procedures for home-canned chutney?
Our tested mango chutney recipe is available at this website:
http://www.uga.edu/nchfp/how/can_06/mango_chutney.html
Since chutneys are essentially pickled condiments, all of our selections are found with pickled
products, at this website:
http://www.uga.edu/nchfp/how/chutney.html
Where can I get more information on canning and preserving?
The National Center for Home Food Preservation has several online factsheets and resources on
safe home food-preservation. This publication is a good starting point:
http://www.uga.edu/nchfp/publications/publications_usda.html
In particular, this chapter provides general information for the novice food preserver:
http://www.uga.edu/nchfp/publications/usda/utah_can_guide_01.pdf or
http://www.uga.edu/nchfp/how/can_home.html
Refer to this factsheet for information on mangoes, such as how to cut and prepare the fruit:
http://www.uga.edu/nchfp/publications/nchfp/factsheets/the_mango.html
Tips:
1( ,he" coo1i"& with vi"e&ar3 lemo" >uice or acid $oods3 use a stai"less steel stoc1#ot( This
#reve"ts leachi"& o$ metal i"to the $ood3 a"d #itti"& o$ the vessel which mi&ht occur with other
metals such as alumi"um a"d cast iro"(
2( Caution: Ha"dli"& &ree" ma"&oes may irritate the s1i" o$ some #eo#le i" the same way as
#oiso" ivy( 8They %elo"& to the same #la"t $amily(9 To avoid this reactio"3 wear #lastic or ru%%er
&loves while wor1i"& with raw &ree" ma"&o( *o "ot touch your $ace3 li#s or eyes a$ter touchi"&
or cutti"& raw &ree" ma"&oes u"til all traces are washed away( 6ma&es are courtesy o$ the
?atio"al +e"ter $or Home Food Preservatio"3 The P"iversity o$ Geor&ia3 .the"s3 G.(
482

+pple Chutne#
" &uarts chopped, cored, pared tart apples ,about 13 medium.
1 cup chopped sweet red bell peppers ,about " medium.
" hot red peppers, seeded and chopped
1G pounds seedless raisins
2 cups brown sugar
1 tablespoons mustard seed
" tablespoons ground ginger
" tablespoons ground allspice
1 clove garlic, crushed
1 &uart white vinegar ,<L.
!anning.
Procedure1 !ombine all ingredients/ simmer until thic%, about 1 hour and
1< minutes. 8s mi)ture thic%ens stir fre&uently to prevent stic%ing.
#our boiling hot chutney into hot -ars, leaving G inch headspace. Eemove
dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess
Table 1. !ecomme"ded #rocess time $or Apple (9ut)ey i" a %oili"&'water ca""er(
483


Mango Chutne#
11 cups or 2 pounds chopped unripe ,hard. mango, either $ommy
8t%ins or Ient varieties ,about ; to 13 large whole mangoes, or @
pounds, as purchased.
"G cups or P pound finely chopped yellow onion ,about 1 pound
onions as purchased.
"G tablespoons grated fresh ginger
1G tablespoons finely chopped fresh garlic
2G cups sugar
1 cups white distilled vinegar ,<L.
"G cups golden raisins
1G teaspoon canning salt
2 teaspoons chili powder
'ashed a'ay%
!anning.
Procedure1

1( ,ash a"d ri"se #i"t or hal$'#i"t ca""i"& >arsB 1ee# hot u"til ready to use( Pre#are lids accordi"& to
2(
,ash all #roduce well( Peel3 core a"d cho# ma"&oes i"to I'i"ch cu%es( +ho# ma"&o cu%es i" $ood
484

#rocessor3 usi"& 6 o"e'seco"d #ulses #er $ood #rocessor %atch( 8*o "ot #uree or cho# too $i"ely(9
:y ha"d3 #eel a"d dice o"io"3 $i"ely cho# &arlic3 a"d &rate &i"&er(

3( 5i/ su&ar a"d vi"e&ar i" a" 8' to 1'4uart stoc1#ot( :ri"& to a %oil3 a"d %oil 5 mi"utes( .dd all
other i"&redie"ts a"d %ri"& %ac1 to a %oil( !educe heat a"d simmer 25 mi"utes3 stirri"&
occasio"ally(

4( Fill hot chut"ey i"to clea"3 hot #i"t or hal$'#i"t >ars3 leavi"& E'i"ch heads#ace( !emove air %u%%les
a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed3 clea" #a#er towelB ad>ust
two'#iece metal ca""i"& lids(

Table 1. !ecomme"ded #rocess time $or -a)2o (9ut)ey i" a %oili"&'water ca""er(

&omato!+pple Chutne#
1 &uarts chopped tomatoes ,about @ pounds.
1 &uarts chopped apples ,about < pounds.
" cups seedless white raisins
" cups chopped onion
1 cup chopped green bell pepper
" pounds brown sugar
1 &uart white vinegar ,<L.
2 teaspoons canning salt
H cup whole mi)ed pic%ling spice
485

6ield1 8bout = or A pint -ars
!anning.
Procedure1 ash tomatoes and remove s%ins. !hop tomatoes to ma%e 1
&uarts. ash and pare apples/ remove seeds and cores/ chop to ma%e 1
&uarts.
!ombine all ingredients e)cept the whole spices. #lace spices loosely in a
clean, white cloth/ tie with a string, and add to tomato apple mi)ture. Bring
to a boil/ boil gently, stirring fre&uently, until mi)ture is thic%ened and
reduced about one half in volume ,about 1 hour.. Eemove spice bag.
#ac% the boiling hot chutney into hot pint -ars, leaving G inch headspace.
Eemove air bubbles and ad-ust headspace if needed. ipe rims of -ars with
a dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess
Table 1. !ecomme"ded #rocess time $or Tomato#Apple (9ut)ey i" a %oili"&'water ca""er(

Cran(err# 2range Chutne#
"2 ounces fresh whole cranberries
" cups chopped white onion
" cups golden raisins
1G cups white sugar
1G cups pac%ed brown sugar
" cups white distilled vinegar ,<L.
1 cup orange -uice
2 teaspoons peeled, grated fresh ginger
1 stic%s cinnamon
486

6ield1 8bout A half'pint -ars.
!anning.
Procedure1


2( !i"se cra"%erries well( +om%i"e all i"&redie"ts i" a lar&e *utch ove"( :ri"& to a %oil over hi&h
heatB reduce heat a"d simmer &e"tly $or 15 mi"utes or u"til cra"%erries are te"der( 2tir o$te" to
#reve"t scorchi"&( !emove ci""amo" stic1s a"d discard(

3( Fill the hot chut"ey i"to clea"3 hot hal$'#i"t >ars3 leavi"& E'i"ch heads#ace( !emove air %u%%les
a"d ad>ust heads#ace i$ "eeded( ,i#e rims o$ >ars with a dam#e"ed clea" #a#er towelB a##ly two'
#iece metal ca""i"& lids(

Table 1. !ecomme"ded #rocess time $or (ra)berry >ra)2e (9ut)ey i" a %oili"&'water ca""er(
Notes:
Other dried spices can be added to taste (for example, Cloves, dry mustard, cayenne pepper).
Add or adjust spices during the simmering period.
This product produces an almost jellied chutney due to the natural cranberry pectins.

487

Pi4led Eggs
/here are no home canning directions for pickled eggs% All of the
follo'ing pickled egg recipes are for storage in the refrigerator%
Pickled eggs should never (e at room temperature e2cept for
serving time" 'hen they should (e limited to no more than ? hours
in the temperature danger zone of F, to +F, degrees F%
Caution: :ome pic%led eggs stored at room temperature have caused
botulism. 5or the report from the !enters for 7isease !ontrol and
#revention ,!7!., see:
http:FFwww.cdc.govFmmwrFpreviewFmmwrhtmlFmm2;12a".htm
$he Bditorial Kote in this report cautions against room temperature pic%ling
and storage, also. $he !7! further cautions that to reduce the ris% for
botulism when pic%ling, food items should be washed and coo%ed
ade&uately, and utensils, containers, and other surfaces in contact with
food, including cutting boards and hands, should be cleaned thoroughly with
soap and warm water. !ontainers ,e.g., -ars and lids. in which pic%ling will
occur should be sterili(ed ,e.g., placed in boiling water for a prescribed
period..
P)C=!)0; /)PS
#ic%led eggs are peeled, hard'coo%ed eggs in a solution consisting basically
of vinegar, salt, spices, and perhaps other seasonings. #ic%ling solutions are
heated to boiling, simmered for < minutes, and poured over the peeled
eggs. Bgg whites tend to be more tender if a boiling solution is used instead
of room temperature solutions.
Bggs used for pic%ling should have clean, sound shells. 6mall or medium
eggs are usually a good choice for pic%ling so the seasoning can penetrate
into the egg. 5resh eggs are the best to use for pic%ling to ensure the
highest &uality possible since the eggs will be stored over a relatively long
period of time. :owever, eggs at least a few days old will peel better after
boiling.
Cooking and Peeling ggs
8ccording to the Georgia Bgg !ommission, the following method of hard'
coo%ing facilitates peeling of ultra fresh eggs. *a%e a pinhole in the large
end of the egg, place the eggs in a single layer in a saucepan, and cover
488

with cold water to an inch above the layer of eggs. #lace a lid on the pan
and bring eggs to a boil. Eemove the pan of eggs from the burner, leaving
the cover in place, and allow to sit for 1<'1A minutes, ad-usting time up or
down 1 minutes for larger or smaller eggs. Immediately remove eggs from
the pan of hot water with a slotted spoon to a bowl of ice water for one
minute. In the meantime, bring hot water to simmering. 8fter one minute
in ice water remove eggs bac% to the simmering water for ten seconds. $he
ten second interval is important because this allows the shell to e)pand
without e)panding the rest of the egg. #eel immediately by crac%ing the
shells of the egg all over. Eoll each egg gently between hands to loosen the
shell. #eel, starting at the large end of the egg. $he peeling may ta%e place
under cold running water to help wash the shell off the egg and to minimi(e
the shell brea%ing into the white.
8nother coo%ing method when you are less concerned about peeling of
ultra'fresh eggs is to ma%e a pinhole in the large end of the egg, place the
eggs in a single layer in a saucepan, and cover with cold water to an inch
above the layer of eggs. #lace a lid on the pan and bring eggs to a boil.
$urn down the heat and simmer for 1< minutes. #lace the eggs in cold
water and when cool, remove shells. !rac% the shell of the egg all over.
#eel, starting at the large end of the egg. $he peeling may ta%e place under
cold running water to help wash the shell off the egg.
Containers for the ggs
$he container used for the eggs should be one that can be closed or sealed
tightly/ glass canning -ars wor% well. $he eggs are to be completely covered
with the pic%ling solution during storage. 8 &uart'si(e canning -ar will hold
about one do(en medium si(ed eggs. 5or sterili(ing glass -ars, see
6terili(ation of Bmpty Cars.
Storing ggs
8fter ma%ing the eggs, the eggs re&uire some time to season ,i.e., pic% up
the flavors from the pic%ling brine.. Ieep them refrigerated at all times. If
small eggs are used, 1 to " wee%s are usually allowed for seasoning to
occur. *edium or large eggs may re&uire " to 2 wee%s to become well
seasoned. Use the eggs within 1 to 2 months for best &uality.
.C)PS
Bach of these recipes uses 1" peeled, hard'coo%ed eggs. $he directions for
each recipe are to bring all the ingredients e)cept the eggs to a boil, reduce
the heat and simmer for < minutes. #ac% no more than one do(en peeled,
489

hard'coo%ed eggs loosely into a warm, pre'sterili(ed &uart -ar ,or other
similar si(e container which can be closed tightly.. $here needs to be plenty
of pic%ling solution, and enough to completely cover the eggs. #our the hot
pic%ling solution over the eggs in the -ar, cover, and refrigerate immediately.
.$ &/ ;;S
1 cup red beet -uice ,from canned beets.
1G cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets ,or several slices of beets can be used.
S9/ A0$ S-#. ;;S
1G cups pasteuri(ed apple cider
G cup cider vinegar
1 pac%age ,about 1" o(.. red cinnamon candy
1 tablespoon mi)ed pic%ling spice
" tablespoons salt
1 teaspoon garlic salt
$A.= A0$ SP)C6 ;;S
1G cups cider vinegar
G cup water
1 tablespoon dar% brown sugar
" teaspoons granulated sugar
1 teaspoon mi)ed pic%ling spice
H teaspoon li&uid smo%e or hic%ory smo%e salt
" teaspoons salt
C)$.$ ;;S
1G cups pasteuri(ed sweet apple cider or apple -uice
G cup white vinegar
@ thin slices of onion
1" teaspoons salt
1 teaspoon whole pic%ling spice
1 peeled garlic clove
$)!!$ ;;S
1G cups white vinegar
1 cup water
P teaspoon dill weed
H teaspoon white pepper
1 teaspoons salt
H teaspoon mustard seed
49

G teaspoon onion -uice or minced onion
G teaspoon minced garlic or 1 peeled garlic clove
P)0APP! P)C=!$ ;;S
1 can ,1" o(.. unsweetened pineapple -uiceM
1G cups white vinegar
" medium onions, peeled and sliced
H cup sugar
1 teaspoon salt
1 teaspoon whole pic%ling spice
MIf sweetened pineapple -uice is used, omit sugar

Pi4les for Speial 'iets

No!Sugar +dded Cantaloupe Pi4les
@ pounds of one'inch cantaloupe cubes ,about 1 medium under'ripeM
cantaloupe.
" cups water
1 cups 6plendaN
!anning.
491

0ay ,ne:

1. ash cantaloupe and cut into halves/ remove seeds. !ut into 1 inch
slices and peel. !ut strips of flesh into 1 inch cubes. eight out @
pounds of pieces and place in large glass bowl.

". #lace red pepper fla%es, cinnamon stic%s, cloves and ginger in a spice
bag and tie the ends firmly. !ombine vinegar and water in a 2'&uart
stoc%pot. Bring to a boil, then turn heat off. 8dd spice bag to the
vinegar'water mi)ture, and let steep for < minutes, stirring
occasionally.

1. #our hot vinegar solution and spice bag over melon pieces in the bowl.
!over with a food'grade plastic lid or wrap and let stand overnight in
the refrigerator ,about 1A hours..
0ay !"o

lids according to manufacturer9s directions.

<. !arefully pour off vinegar solution into a large A to 13 &uart saucepan
and bring to a boil. 8dd 6plendaN/ stir to dissolve. 8dd cantaloupe
and bring bac% to a boil. >ower heat to simmer until cantaloupe pieces
turn translucent/ about 1 to 1H hours.

@. Eemove cantaloupe pieces into a medium'si(ed stoc%pot, cover and
set aside. Bring remaining li&uid to a boil and boil an additional <
minutes. Eeturn cantaloupe to the li&uid syrup, and bring bac% to a
boil.

=. ith a slotted spoon, fill hot cantaloupe pieces into clean, hot pint -ars,
leaving 1' inch headspace. !over with boiling hot syrup, leaving G'
inch headspace. Eemove air bubbles and ad-ust headspace if needed.
ipe rims of -ars with a dampened clean paper towel/ apply two'piece
metal canning lids.

A. #rocess in a boiling water canner according to the recommendations in
$able 1. >et cool, undisturbed, 1"'"2 hours and chec% for seals.
492

Table 1. !ecomme"ded #rocess time $or ?o#Su2ar Added (a)taloupe Picles i" a %oili"&'water ca""er(
B)tension 6ervice, University of Georgia !ollege of 8gricultural d
Bnvironmental 6ciences and !ollege of 5amily d !onsumer 6ciences, and the
U.6. 7epartment of 8griculture do not guarantee nor warrant published
standards on any product mentioned/ neither does the use of a trade or
brand name imply approval of any product to the e)clusion of others which
may also be suitable.
No!Sugar +dded Sweet Cuum(er Slies
1G pounds of pic%ling cucumbers
boiling water to cover sliced cucumbers
2 cups cider vinegar ,<L.
1 cups 6plendaN
1 cup water
1 tablespoon mustard seed
2 one'inch cinnamon stic%s
6ield1 8bout 2 or < pint -ars.
!anning.
Procedure1
493


". ash cucumbers. 6lice 1F1@th'inch off the blossom ends and discard.
6lice cucumbers into H'inch thic% slices. #our boiling water over the
cucumber slices and let stand < to 13 minutes. 7rain off the hot water
and pour cold water over the cucumbers. >et cold water run
continuously over the cucumber slices, or change water fre&uently
until cucumbers are cooled. 7rain slices well.

1. *i) vinegar, 1 cup water, 6plendaN and all spices in a 13'&uart 7utch
oven or stoc%pot. Bring to a boil. 8dd drained cucumber slices carefully
to the boiling li&uid. Eeturn to a boil.

2. #lace one cinnamon stic% in each -ar, if desired. ith a slotted spoon,
fill hot pic%le slices into clean, hot pint -ars, leaving G'inch headspace.
!over with boiling hot pic%ling brine, leaving G'inch headspace.
Eemove air bubbles and ad-ust headspace if needed. ipe rims of -ars
with a dampened clean paper towel/ apply two'piece metal canning
lids.


Table 1. !ecomme"ded #rocess time $or ?o#Su2ar Added S<eet (ucumber Picle Slices i" a %oili"&'
water ca""er(
494

U.6. 7epartment of 8griculture do not guarantee nor warrant
published standards on any product mentioned/ neither does the use of a
trade or brand name imply approval of any product to the e)clusion of
others which may also be suitable.

No!Sugar +dded Pi4led )eets
= lbs of "' to "'G'inch diameter beets
2 to @ onions ,"' to "'G'inch diameter., if desired
@ cups vinegar ,<L.
1'G teaspoons canning or pic%ling salt
" cups 6plendaN
1 cups water
" cinnamon stic%s
1" whole cloves
!anning.
Procedure1


". $rim off beet tops, leaving 1 inch of stem and roots to prevent
bleeding of color. ash thoroughly. 6ort for si(e. !over similar si(es
together with boiling water and coo% until tender ,about "< to 13
minutes.. Caution1 $rain and discard liAuid%

1. !ool beets. $rim off roots and stems and slip off s%ins. 6lice into H'
inch slices. #eel, wash and thinly slice onions.

2. !ombine vinegar, salt, 6plendaN, and fresh water in large 7utch oven.
$ie cinnamon stic%s and cloves in cheesecloth bag and add to vinegar
mi)ture. Bring to a boil. 8dd beets and onions. 6immer < minutes.
495

Eemove spice bag.

<. ith a slotted spoon, fill hot beets and onion slices into clean, hot pint
-ars, leaving G'inch headspace. !over with boiling hot vinegar
solution, leaving G'inch headspace. Eemove air bubbles and ad-ust
headspace if needed. ipe rims of -ars with a dampened clean paper
towel/ apply two'piece metal canning lids.

@. #rocess in a boiling water canner according to the recommendations in
:ariation

Pic2led wole baby beets ' 5ollow the directions above but use beets that
are no more than 1' to 1'G inches in diameter. #ac% whole after coo%ing,
trimming and peeling/ do not slice.

Table 1. !ecomme"ded #rocess time $or ?o Su2ar Added Picled 'eets i" a %oili"&'water ca""er(
Hot Pi"ts 3 mi" 35 4 45
U.6. 7epartment of 8griculture do not guarantee nor warrant published
standards on any product mentioned/ neither does the use of a trade or
brand name imply approval of any product to the e)clusion of others which
may also be suitable.

496

Redued!Sodium Slied 'ill Pi4les
2 lbs ,1' to <'inch. pic%ling cucumbers
@ cups sugar
" tbsp canning or pic%ling salt
1'1F" tsp celery seed
1'1F" tsp mustard seed
" large onions, thinly sliced
A heads fresh dill
!anning.
discard. !ut cucumbers in 1F2'inch slices. !ombine vinegar, sugar, salt,
celery, and mustard seeds in large saucepan. Bring mi)ture to boiling. #lace
" slices of onion and 1F" dill head on bottom of each pint -ar. 5ill -ars with
cucumber slices, leaving 1F"'inch headspace. 8dd 1 slice of onion and 1F"
dill head on top. #our hot pic%ling solution over cucumbers, leaving 1F2'inch
headspace.
Table 1. !ecomme"ded #rocess time $or ;educed#Sodium Sliced Aill Picles i" a %oili"&'water ca""er(
!aw Pi"ts 10 mi) 2 25

497

Redued!Sodium Slied Sweet Pi4les
2 lbs ,1' to 2'inch. pic%ling cucumbers
Brining solution:
o 1 &t distilled white vinegar ,< percent.
o 1 tbsp canning or pic%ling salt
o 1 tbsp mustard seed
o 1F" cup sugar
!anning syrup:
o 1'"F1 cups distilled white vinegar ,< percent.
o 1 cups sugar
o 1 tbsp whole allspice
o "'1F2 tsp celery seed
6ield1 8bout 2 to < pints
!anning.
Procedure1 ash cucumbers and cut 1F1@ inch off blossom end, and
discard. !ut cucumbers into 1F2'inch slices. !ombine all ingredients for
canning syrup in a saucepan and bring to boiling. Ieep syrup hot until used.
In a large %ettle, mi) the ingredients for the brining solution. 8dd the cut
cucumbers, cover, and simmer until the cucumbers change color from bright
to dull green ,about < to = minutes.. 7rain the cucumber slices. 5ill -ars, and
cover with hot canning syrup leaving 1F"'inch headspace.
Table 1. !ecomme"ded #rocess time $or ;educed#Sodium Sliced S<eet Picles i" a %oili"&'water
ca""er(
498

Pro(lems with Pi4led Foods
Problem (ause Pre&e)tio)
Soft or slippery picles *+f
spoila2e is e&ide)t$ do )ot eat.,
1( 0i"e&ar too wea1(
1( Pse vi"e&ar o$ at least 5G
acidity(
2( 6"su$$icie"t amou"t o$ %ri"e(
2( Qee# cucum%ers immersed i"
the %ri"e(

3( Pic1les "ot #rocessed
#ro#erly 8to destroy
microor&a"isms9(
3( Process #ic1les i" ca""er a$ter
$illi"& >ars(
4( 5oldy &arlic or s#ices( 4( .lways use $resh s#ices(

5( :lossom e"ds "ot removed
$rom cucum%ers(
5( 2lice at least 1-16th i"ch o$$
%lossom e"d o$ cucum%ers a"d
discard(
Stro)2$ bitter taste
1( 2#ices coo1ed too lo"& i"
vi"e&ar3 or too ma"y s#ices
used(
1( Follow directio"s $or amou"t o$
s#ices to use a"d the %oili"& time(
2( 0i"e&ar too stro"&(
2( Pse vi"e&ar o$ the #ro#er
stre"&th 85G acidity9(
3( *ry weather(
3( ?o #reve"tio"( :itter taste is
usually i" the #eel or s1i" o$ $ruits
a"d ve&eta%les(
4( Psi"& salt su%stitutes(
4( Potassium chloride3 the
i"&redie"t i" most o$ these3
causes %itter"ess(
499

S9ri&eled Picles
1( Placi"& cucum%ers i" too
stro"& %ri"e3 too heavy syru#3
or too stro"& vi"e&ar(
1( Follow a relia%le reci#e( Pse
amou"ts o$ salt a"d su&ar called
$or i" a reci#e3 a"d vi"e&ar that is
5G acidity(

2( Hvercoo1i"& or
over#rocessi"&(
2( Follow a relia%le reci#e e/actly(
3( *ry weather(
3( ?o #reve"tio"( :itter taste is
usually i" the #eel or s1i" o$ $ruits
a"d ve&eta%les(
Aar or discolored picles *+f
brass$ copper or "i)c ute)sils a)d
bri)i)2 eCuipme)t <ere used$ do
)ot use picles.,
1( 5i"erals i" hard water( 1( Pse so$t water(
2( Grou"d s#ices used( 2( Pse whole s#ices(
3( 2#ices le$t i" >ars o$ #ic1les(
3( Place s#ices loosely i"
cheesecloth %a& so they ca" %e
removed %e$ore ca""i"&(

4( :rass3 iro"3 co##er or Li"c
ute"sils used(
4( Pse $ood'&rade u"chi##ed
e"amelware3 &lass3 stai"less steel3
or sto"eware ute"sils(
5( 6odiLed salt used( 5( Pse ca""i"& or #ic1li"& salt(
Spotted$ dull$ or faded color 1( M/cessive e/#osure to li&ht(
1( 2tore #rocessed >ars i" a dar13
dry cool #lace(
2( +ucum%er o$ #oor 4uality(
2( Pse #roduce o$ o#timum
4uality3 a"d &row" u"der #ro#er
co"ditio"s 8weather3 soil3 etc(9
5

19ite sedime)t i) Far.
1( 2alt co"tai"s a" a"ti'ca1i"&
a&e"t or other additives(
1( Pse ca""i"& or #ic1li"& salt(
For pro(lems 'ith jar seals" and other general canned food pro(lems" see
!auses and #ossible 6olutions for #roblems with !anned 5oods%

51

Ma4ing $ams and $ellies Ma4ing $ams and $ellies Ma4ing $ams and $ellies Ma4ing $ams and $ellies

&#pes of $ellied Produts
Celly, -am, preserves, conserves and marmalades are fruit products that
are -ellied or thic%ened. *ost are preserved by sugar. $heir individual
characteristics depend on the %ind of fruit used and the way it is prepared,
the proportions of different ingredients in the mi)ture and the method of
coo%ing.
Eellies are usually made by coo%ing fruit -uice with sugar. ,6ome are made
without coo%ing using special uncoo%ed -elly recipes.. 8 good product is
clear and firm enough to hold its shape when turned out of the container,
but &uivers when the container is moved. hen cut, it should be tender yet
retain the angle of the cut. Celly should have a flavorful, fresh, fruity taste.
Eams are thic%, sweet spreads made by coo%ing crushed or chopped fruits
with sugar. Cams tend to hold their shape but are generally less firm than
-elly. ,Eecipes are also available for uncoo%ed -ams..
Preser+es are small, whole fruit or uniform si(e pieces in a clear, slightly
gelled syrup. $he fruit should be tender and plump.
Conser+es are -am'li%e products that may be made with a combination of
fruits. $hey also contain nuts, raisins or coconut.
<armalades are soft fruit -ellies containing small pieces of fruit or peel
evenly suspended in the transparent -elly. $hey often contain citrus fruit.
+ther fruit products that are preserved by sugar but not -ellied include
butters, honeys and syrups. 5ruit butters are sweet spreads made by
coo%ing fruit pulp with sugar to a thic% consistency. 6pices are often added.
:oneys and syrups are made by coo%ing fruit -uice or pulp with sugar to the
consistency of honey or syrup.

52

$ellied Produt Ingredients
ssential )ngredients
5or successful -ellied products, a proper ratio of fruit, pectin, acid and
sugar is needed.
Fruit
5ruit provides the characteristic color and flavor to the -ellied product. It
also furnishes at least part of the pectin and acid needed for a gel. $he fruit
should be -ust at the ripe stage for best natural color and flavor. 5ruits of
irregular si(e and shape can be used as long as they are good &uality, since
they will be cut up, mashed or made into -uice.
!anned or fro(en fruit or fruit -uice can be used to ma%e -ellied products. If
you use commercially canned or fro(en products, select those that have no
added sugar. It9s best if canned fruits are canned in their own -uice. Because
commercial canned or fro(en products are made from fully ripe fruit ,which
are lower in pectin than under'ripe fruit., pectin must be added.
If you can or free(e your own fruit or fruit -uice, use some slightly under'
ripe fruit ,usually H slightly under'ripe and P fully ripe is recommended..
$hen if the fruit naturally contains ade&uate pectin, none will have to be
added to products made from that -uice. !an fruit in its own -uice. 7o not
add sugar, or if you do, note on each -ar how much sugar it contains. $hen
you can allow for that sugar in the -elly recipe.
Pectin
#ectin is the substance that causes the fruit to gel. 6ome %inds of fruits
have enough natural pectin to ma%e high &uality products. +thers re&uire
added pectin, especially when they are used for ma%ing -ellies, which should
be firm enough to hold their shape. $he highest &uality pectin is found in
-ust'ripe fruit. #ectin from under'ripe or over'ripe fruit will not form a gel.
!ommercial pectins are made from apples or citrus fruit and are available
in both the powdered and li&uid forms. Be sure to follow the manufacture9s
directions or tested recipes when using commercial pectin. )e powdered
and li-uid forms are not intercangeable in recipes&
!ommercial pectins may be used with any fruit. *any consumers prefer
the added pectin method for ma%ing -ellied fruit products because: 1. fully
53

ripe fruit can be used, ". coo%ing time is shorter and is set so there is no
&uestion when the product is done, and 1. the yield from a given amount of
fruit is greater. :owever, because more sugar is used, the natural fruit
flavor may be mas%ed.
!ommercial fruit pectin should be stored in a cool, dry place so it will %eep
its gel strength. Use pectin by the date indicated on its pac%age. It should
not be held over from one year to the ne)t.
$here are special pectins available to use for ma%ing -ellied products with
no added sugar or with less sugar than regular recipes. 6pecific recipes will
be found on the pac%age inserts, and directions should be followed carefully.
Acid
8cid is needed both for gel formation and flavor. $he acid content varies
among fruits and is higher in under'ripe fruits. hen fruits are low in acid,
lemon -uice or citric acid may be used.
Sugar
6ugar is an important ingredient in -ellied fruit products. It must be
present in the proper proportion with pectin and acid to ma%e a good gel.
6ugar is the preservative for the product, preventing the growth of
microorganisms. It also contributes to the taste of the product. Kever cut
down on the amount of sugar a recipe calls for unless syrup is the desired
end result.
Granulated white sugar is usually used in homemade -ellied fruit products.
6weeteners such as brown sugar, sorghum and molasses are not
recommended since their flavor overpowers the fruit flavor and their
sweetness varies.
>ight corn syrup or light, mild honey can be used to replace part, but not
all, of the sugar. or best results, use tested recipes that specify honey or
syrup.
8rtificial sweeteners cannot be substituted for sugar in regular recipes
because the sugar is needed for gel formation.
Pectin and Acid Content of Common Fruits Used to Make Jelly
Group I:
If not overripe, has enough natural pectin and acid for gel formation with only
added sugar.
54

Group II: Low in natural acid or pectin, and may need addition of either acid or pectin.
Group III: Always needs added acid, pectin or both.

Group I Group II Group III
Apples, sour
Blackberries, sour
Crabapples
Cranberries
Currants
Gooseberries
Grapes (Eastern
Concord)
Lemons
Loganberries
Plums (not Italian)
Quinces
Apples, ripe
Blackberries, ripe
Cherries, sour
Chokecherries
Elderberries
Grapefruit
Grape Juice, bottled
(Eastern Concord)
Grapes (California)
Loquats
Oranges
Apricots
Blueberries
Figs
Grapes (Western
Concord)
Guavas
Peaches
Pears
Plums (Italian)
Raspberries
Strawberries

E3trating $uie for $ell#
Preparing the Fruit
Unless using added pectin, use H slightly under'ripe fruit and P -ust
ripe fruit. If you9re adding pectin, you can use all ripe fruit.
#repare fruit in small batches, enough for one recipe.
6ort the fruit, discarding all damaged portions.
ash fruits, but do not remove s%ins or cores, since the pectin is more
concentrated there. !ut into small pieces.
ash berries carefully to prevent loss of -uice. 7rain, remove caps and
stems.
2tracting the Juice
#lace fruit into a flat'bottomed saucepan and add cold water. 5or
apples and other hard fruits, add up to 1 cup per pound of fruit. 5or
berries and grapes, use only enough water to prevent scorching. !rush
soft fruits to start the flow of -uice.
Bring to a boil on high heat. 6tir to prevent scorching.
Eeduce heat.
55

Grapes and berries need 13 minutes or less to coo% until soft. 8pples
and other hard fruits may need "3 to "< minutes, depending on the
firmness of the fruit. 7o not overcoo%/ e)cess boiling will destroy the
pectin, flavor and color.
#our everything into a damp -elly bag and suspend the bag to drain
the -uice. $he clearest -elly comes from -uice that has dripped through
a -elly bag without pressing or s&uee(ing.
If a fruit press is used to e)tract the -uice, the -uice should be
restrained through a -elly bag.
NOTE: Juicy berries may be crushed and the juice extracted without heating.
Using a Jelly Bag

General Information on Canning $ams.
$ellies. and Marmalades
6weet spreads are a class of foods with many te)tures, flavors, and colors.
$hey all consist of fruits preserved mostly by means of sugar and they are
thic%ened or -ellied to some e)tent. 5ruit -elly is a semi'solid mi)ture of fruit
-uice and sugar that is clear and firm enough to hold its shape. +ther
spreads are made from crushed or ground fruit.
Cam also will hold its shape, but it is less firm than -elly. Cam is made from
crushed or chopped fruits and sugar. Cams made from a mi)ture of fruits are
usually called conserves, especially when they include citrus fruits, nuts,
56

raisins, or coconut. #reserves are made of small, whole fruits or uniform'si(e
pieces of fruits in a clear, thic%, slightly -ellied syrup. *armalades are soft
fruit -ellies with small pieces of fruit or citrus peel evenly suspended in a
transparent -elly. 5ruit butters are made from fruit pulp coo%ed with sugar
until thic%ened to a spreadable consistency.
:ngredients
5or proper te)ture, -ellied fruit products re&uire the correct combination of
fruit, pectin, acid, and sugar. $he fruit gives each spread its uni&ue flavor
and color. It also supplies the water to dissolve the rest of the necessary
ingredients and furnishes some or all of the pectin and acid. Good'&uality,
flavorful fruits ma%e the best -ellied products.
#ectins are substances in fruits that form a gel if they are in the right
combination with acid and sugar. 8ll fruits contain some pectin. 8pples, crab
apples, gooseberries, and some plums and grapes usually contain enough
natural pectin to form a gel. +ther fruits, such as strawberries, cherries, and
blueberries, contain little pectin and must be combined with other fruits high
in pectin or with commercial pectin products to obtain gels. Because fully
ripened fruit has less pectin, one'fourth of the fruit used in ma%ing -ellies
without added pectin should be underripe.
Caution1 Commercially frozen and canned juices may (e lo' in
natural pectins and make soft te2tured spreads%
$he proper level of acidity is critical to gel formation. If there is too little
acid, the gel will never set/ if there is too much acid, the gel will lose li&uid
,weep.. 5or fruits low in acid, add lemon -uice or other acid ingredients as
directed. !ommercial pectin products contain acids which help to ensure
gelling.
6ugar serves as a preserving agent, contributes flavor, and aids in gelling.
!ane and beet sugar are the usual sources of sugar for -elly or -am. !orn
syrup and honey may be used to replace part of the sugar in recipes, but too
much will mas% the fruit flavor and alter the gel structure. Use tested recipes
for replacing sugar with honey and corn syrup. 7o not try to reduce the
amount of sugar in traditional recipes. $oo little sugar prevents gelling and
may allow yeasts and molds to grow.
Eams and 7ellies wit reduced sugar
Cellies and -ams that contain modified pectin, gelatin, or gums may be made
with noncaloric sweeteners. Cams with less sugar than usual also may be
57

made with concentrated fruit pulp, which contains less li&uid and less sugar.
6ee Guide = of the U678 !omplete Guide to :ome !anning for recipes.
$wo types of modified pectin are available for home use. +ne gels with one'
third less sugar. $he other is a low'metho)yl pectin which re&uires a source
of calcium for gelling. $o prevent spoilage, -ars of these products must be
processed longer in a boiling'water canner. Eecipes and processing times
provided with each modified pectin product must be followed carefully. $he
proportions of acids and fruits should not be altered, as spoilage may result.
8cceptably gelled refrigerator fruit spreads also may be made with gelatin
and sugar substitutes. 6uch products spoil at room temperature, must be
refrigerated, and should be eaten within 1 month.
Pre+enting spoilage
Bven though sugar helps preserve -ellies and -ams, molds can grow on the
surface of these products. Eesearch now indicates that the mold which
people usually scrape off the surface of -ellies may not be as harmless as it
seems. *ycoto)ins have been found in some -ars of -elly having surface
mold growth. *ycoto)ins are %nown to cause cancer in animals/ their effects
on humans are still being researched.
Because of possible mold contamination, paraffin or wa) seals are no longer
recommended for any sweet spread, including -ellies. $o prevent growth of
molds and loss of good flavor or color, fill products hot into sterile *ason
-ars, leaving 1F2'inch headspace, seal with self'sealing lids, and process <
minutes in a boiling'water canner. !orrect process time at higher elevations
by adding 1 additional minute per 1,333 ft above sea level. If unsterile -ars
are used, the filled -ars should be processed 13 minutes. Use of sterile -ars
is preferred, especially when fruits are low in pectin, since the added <'
minute process time may cause wea% gels. $o sterili(e empty -ars, see page
1'1<.
<etods of ma2ing 7ams and 7ellies
$he two basic methods of ma%ing -ams and -ellies are described in Guide =.
$he standard method, which does not re&uire added pectin, wor%s best with
fruits naturally high in pectin. $he other method, which re&uires the use of
commercial li&uid or powdered pectin, is much &uic%er. $he gelling ability of
various pectins differs. $o ma%e uniformly gelled products, be sure to add
the &uantities of commercial pectins to specific fruits as instructed on each
pac%age. +vercoo%ing may brea% down pectin and prevent proper gelling.
hen using either method, ma%e one batch at a time, according to the
58

recipe. Increasing the &uantities often results in soft gels. 6tir constantly
while coo%ing to prevent burning. Eecipes are developed for specific -ar
si(es. If -ellies are filled into larger -ars, e)cessively soft products may
result.

Ma4ing $ell# without added Petin
Use only firm fruits naturally high in pectin. 6elect a mi)ture of about 1F2
ripe and 1F2 underripe fruit. 7o not use commercially canned or fro(en fruit
-uices. $heir pectin content is too low. ash all fruits thoroughly before
coo%ing. !rush soft fruits or berries/ cut firmer fruits into small pieces. Using
the peels and cores adds pectin to the -uice during coo%ing. 8dd water to
fruits that re&uire it, as listed in the table of ingredients below. #ut fruit and
water in large saucepan and bring to a boil. $hen simmer according to the
times below until fruit is soft, while stirring to prevent scorching. +ne pound
of fruit should yield at least 1 cup of clear -uice. $able 1 recommends
process times for -elly without pectin made in a boiling water canner.
2tracting Juices and Making Jelly
hen fruit is tender, strain through a colander, then strain through a double
layer of cheesecloth or a -elly bag. 8llow -uice to drip through, using a stand
or colander to hold the bag. #ressing or s&uee(ing the bag or cloth will cause
cloudy -elly.
Using no more than @ to A cups of e)tracted fruit -uice at a time, measure
fruit -uice, sugar, and lemon -uice according to the ingredients in the table
and heat to boiling. $able " provides instructions and proportions for
e)tracting -uice from -elly fruits. 6tir until the sugar is dissolved. Boil over
high heat to the -ellying point. $o test -elly for doneness, use one of the
following methods.
/emperature test: Use a -elly or candy thermometer and boil until mi)ture
reaches the following temperatures at the altitudes in $able 1.
Sheet or spoon test: 7ip a cool metal spoon into the boiling -elly mi)ture.
Eaise the spoon about 1" inches above the pan ,out of steam.. $urn the
spoon so the li&uid runs off the side. $he -elly is done when the syrup forms
two drops that flow together and sheet or hang off the edge of the spoon.
59

Eemove from heat and &uic%ly s%im off foam. 5ill sterile -ars with -elly. 5or
more information see ?6terili(ation of Bmpty Cars?. Use a measuring cup or
ladle the -elly through a wide'mouthed funnel, leaving 1F2'inch headspace.

Table 1. !ecomme"ded #rocess time $or !elly <it9out Added Pecti) i" a %oili"& water ca""er(
Table 2. To M/tract <uice(
4ruit
(ups of 1ater to
be Added per
Pou)d of 4ruit
-i)utes to Simmer
4ruit before
Extracti)2 !uice
+)2redie)ts Added to
Eac9 (up of Strai)ed
!uice
Hield from .
(ups of !uice
*:alf#pi)ts,
Su2ar
*(ups,
6emo) !uice
*Tsp,
.##les 1 2 to 25 3-4 1'1-2 8o#t9 4 to 5
:lac1%erries ?o"e or 1-4 5 to 1 3-4 to 1 ?o"e 7 to 8
+ra% .##les 1 2 to 25 1 ?o"e 4 to 5
Gra#es ?o"e or 1-4 5 to 1 3-4 to 1 ?o"e 8 to 9
Plums 1-2 15 to 2 3-4 ?o"e 8 to 9
51

Table 3. Tem#erature Test ' Pse a >elly or ca"dy thermometer a"d %oil u"til mi/ture reaches the
$ollowi"& tem#eratures at altitudes o$K
Sea 6e&el 1$000 ft 2$000 ft 3$000 ft .$000 ft 0$000 ft %$000 ft 7$000 ft /$000 ft
22F F 218F F 216F F 214F F 212F F 211F F 29F F 27F F 25F F

Ma4ing $am without added Petin
ash and rinse all fruits thoroughly before coo%ing. 7o not soa%. 5or best
flavor, use fully ripe fruit. Eemove stems, s%ins, and pits from fruit/ cut into
pieces and crush. 5or berries, remove stems and blossoms and crush. 6eedy
berries may be put through a sieve or food mill. *easure crushed fruit into
large saucepan using the ingredient &uantities specified in $able 1.
8dd sugar and bring to a boil while stirring rapidly and constantly. !ontinue
to boil until mi)ture thic%ens. Use one of the following tests to determine
when -ams and -ellies are ready to fill. Eemember to allow for thic%ening
during cooling.
!anning.
/emperature test: Use a -elly or candy thermometer and boil until mi)ture
reaches the temperature for your altitude ,$able 1.. 5or more information
see ?*a%ing Celly ithout 8dded #ectin?.
.efrigerator test: Eemove the -am mi)ture from the heat. #our a small
amount of boiling -am on a cold plate and put it in the free(ing compartment
of a refrigerator for a few minutes. If the mi)ture gels, it is ready to fill.
Eemove from heat and s%im off foam &uic%ly. 5ill sterile -ars with -am. 5or
more information see ?6terili(ation of Bmpty Cars?. Use a measuring cup or
ladle the -am through a wide'mouthed funnel, leaving 1F2'inch headspace.
8d-ust lids and process. Eecommended process times are listed in $able ".
511

Table 1. 6"&redie"t )ua"tities(
4ruit (ups (rus9ed 4ruit (ups Su2ar Tbs. 6emo) !uice Hield *:alf#pi)ts,

Apricots 4 to 4'1-2 4 2 5 to 6

'erriesI 4 4 3 to 4

Peac9es 5'1-2 to 6 4 to 5 2 6 to 7

J 6"cludes %lac1%erries3 %oyse"%erries3 dew%erries3 &oose%erries3 lo&a"%erries3 ras#%erries3
a"d straw%erries(

Table 2. !ecomme"ded #rocess time $or !ams <it9out Added Pecti) i" a %oili"&'water ca""er(
Table 3. Tem#erature Test ' Pse a >elly or ca"dy thermometer a"d %oil u"til mi/ture reaches the
$ollowi"& tem#eratures at altitudes o$K
220E4 21/E4 21%E4 21.E4 212E4 211E4 205E4 207E4 200E4

512

Ma4ing $ams and $ellies with added
Petin
5resh fruits and -uices as well as commercially canned or fro(en fruit -uice
can be used with commercially prepared powdered or li&uid pectins. $he
order of combining ingredients depends on the type of pectin used.
!omplete directions for a variety of fruits are provided with pac%aged pectin.
Celly or -am made with added pectin re&uires less coo%ing and generally
gives a larger yield. $hese products have more natural fruit flavors, too. In
addition, using added pectin eliminates the need to test hot -ellies and -ams
for proper gelling. 8dding 1F" teaspoon of butter or margarine with the -uice
and pectin will reduce foaming. :owever, these may cause off'flavor in a
long'term storage of -ellies and -ams. Eecipes available using pac%aged
pectin include:
Jellies O 8pple, crab apple, blac%berry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, blac% or red raspberry,
loganberry, rhubarb, and strawberry.
Jams O 8pricot, blac%berry, boysenberry, dewberry, loganberry, red
raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape,
orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced
tomato.
!anning.
Be sure to use *ason canning -ars, self'sealing two'piece lids, and a <'
minute process ,corrected for altitude, as necessary. in boiling water. 5or
more information about -ams and -ellies see ?#reventing 6poilage?.
#urchase fresh fruit pectin each year. +ld pectin may result in poor gels.
5ollow the instructions with each pac%age and the process times
recommended in $able 1.

513

Table 1. !ecomme"ded #rocess time $or !ellies a)d !am <it9 Added Pecti) i" a %oili"&'water ca""er(
2tyle o$ Pac1 <ar 2iLe ' 13 $t 131 ' 63 $t .%ove 63 $t
Hot Hal$'#i"ts or #i"ts 5 mi" 1 15

Proessing $ams and $ellies
Bven though sugar has a preservative action in -ams and -ellies,
molds can still grow and spoil these products. *old growth causes product
to be lost when it occurs. In addition, some research indicates that mold
growth on fruit products may not always be as completely harmless as
believed in the past. U678 and the !ooperative B)tension are endorsing a
boiling water canning process for -ams and -ellies which will ma%e the
potential for mold spoilage as small as possible. $he cost of ingredients is
high enough to ma%e any preventable loss unacceptable.

#araffin or wa) sealing of -ars is no longer considered an e&ually
acceptable choice for any sweet spread, including -ellies. 8ny pinholes,
shrin%age or crac%s in the wa) paraffin allow airborne molds to contaminate
and grow on the product. In addition, lea%s or holes in the paraffin can allow
product to seep out during storage. +nce on the surface, this seeping
product will provide nutrients for molds to grow on the surface and enter
into the -am or -elly in the -ar.

(ollo" !hese Steps in 'aking 4am or 4elly at 5ome:

1. #repare the boiling water canner before starting to coo% the -am or
-elly. 5ill the canner at least half full with clean, warm water. Bnough
water is needed so that the level will be 1 to " inches over the tops of
the filled -ars once they are added. !enter the canner over the burner.
$he burner and range should be level. If the -ars are to be pre'sterili(ed
,see the ne)t step., do not heat the water before adding the empty
514

-ars. If the -ars will not be pre'sterili(ed, preheat the water to about
1A3 degrees 5. ,simmering. to prepare for processing filled -ars. $he
water should not be boiling when it is time to add the filled -ars.

". ash *ason canning -ars ,half'pint or pint si(e. in hot water with
detergent and rinse well by hand, or wash in a dishwasher. If directions
call for pre'sterili(ed -ars, sterili(e the cleaned -ars by boiling them
completely submerged in boiling water for 13 minutes. $he easiest way
is to stand the empty -ars upright on a rac% in a boiling water canner
filled with clean water. $here should be enough water to fill the -ars and
still come to a level 1 '" inches above the tops of the -ars. Bring the
water to a boil and boil for 13 minutes. ,If you are at an altitude of 1333
feet or more, add 1 minute of sterili(ing time for each 1333 feet of
altitude.. Ieep the -ars in the hot water until they are ready to be filled.
If you do not pre'sterili(e -ars, %eep the washed, rinsed -ars hot until
they are filled.

1. #repare the canning -ar lids according to the manufacturer9s
recommendations.

2. #repare the -am or -elly according to recipe directions. Boil for the
recommended time in the recipe and then &uic%ly s%im off foam ,if
needed or desired..

<. Eemove pre'sterili(ed -ars from the hot water one at a time, tilting
them to &uic%ly empty them into the canner. $o ma%e sure they are
completely drained, they may be turned upside down on a clean towel
on the countertop. 5ill either the pre'sterili(ed or hot, clean -ars &uic%ly
with the hot -elly or -am mi)ture, leaving 1F2 inch headspace. ipe the
sealing surface of the -ars with a clean paper towel, dampened with hot
water, to remove any -elly, -am or sugar crystals. 8d-ust lids.

or% &uic%ly to insure that the filled -ars stay as hot as possible until all
are filled and ready to load into the canner for processing. :owever,
remember the -am or -elly mi)ture is very hot and ta%e precautions not
to burn yourself.

@. >oad the filled -ars, fitted with lids, into the canner one at a time, using
a -ar lifter. *a%e sure the -ar lifter is securely positioned below the nec%
of the -ar and ring band. Ieep the -ar upright at all times. $ilting the -ar
could cause the hot -elly or -am mi)ture to spill into the sealing area of
the lid, which should remain clean and undisturbed. $he water in the
515

canner can be close to boiling when the -ars are added, if you have
made sure the filled product has remained very hot until the canner
load is ready.

=. $urn the burner under the canner to its highest heat setting, cover the
canner with its lid and heat until the water comes to a full boil. If the
-ars were pre'sterili(ed, boil the -am or -elly gently for < minutes. If hot,
clean -ars were used, process the -am or -elly for 13 minutes. ,If you
are at an altitude of 1333 feet or more, add 1 minute of sterili(ing time
for each 1333 feet of altitude.. $he water level in the canner should be
1to " inches above the tops of the -ars. $he water in the canner must
remain boiling during the entire <' or 13' minute process time, so %eep
a tight lid on the canner.

A. hen the -ars have been processed in boiling water for the
recommended time, turn off the heat and remove the canner lid. ait <
minutes before removing -ars from the canner to allow the boiling and
-ar contents to settle. $his waiting period is not re&uired for safety of
the food, however.

;. Eemove -ars from canner/ use a -ar lifter and %eep -ars upright.
!arefully place them directly onto a towel or ca%e cooling rac%, leaving
at least one inch of space between the -ars during cooling. 8void placing
the -ars on a cold surface or in a cold draft.

13. !ool -ars upright for 1" to "2 hours while vacuum seal is drawn and the
-am or -elly sets up. >et the -ars sit undisturbed while they cool. hen
using the standard two'piece metal canning lid system, do not tighten
ring bands on the lids. 8lso, do not push down on the center of the flat
metal lid until the -ar is completely cooled. 5or other lid systems, follow
the manufacturerJs directions.

11. Eemove ring bands from sealed -ars. #ut any unsealed -ars in the
refrigerator and use first.

1". ash -ars and lids to remove all residues. >abel and store in a cool,
dry place out of direct light.
516

Do : a+e to pre-sterili6e te 7arsD

If the -ars are not pre'sterili(ed, the process time in the boiling water canner
is 13 minutes. ,8t altitudes of 1333 feet or more, add 1 minute of sterili(ing time
for each 1333 feet of altitude.. Cars should still be washed in hot water with
detergent and rinsed well by hand, or washed in a dishwasher, and %ept warm
until they are ready to be filled.

#re'sterili(ation of -ars ,and thus the five minute process time. is
preferred when the fruits may not be naturally high in pectin, since the longer
process time in the canner without pre'sterili(ed -ars may wea%en these gels.

Are tere oter metods of sealing 7arsD

6ome other methods of sealing -ars call for inverting a closed, filled -ar of
hot product for anywhere from thirty seconds to one hour. ,Inverting is turning the
filled -ar upside down on its lid.. hile this inversion process can be successful in
producing a sealed -ar, it wor%s best with very hot product. Individual variation in
practicing this procedure or une)pected interruptions can result in delays between
filling -ars, getting lids screwed on, and inverting the -ars. If the product cools
down too much, the temperature of the product can become low enough to no
longer be effective in sealing -ars or preventing spoilage.

hen the inversion process does wor%, the vacuum seals of filled -ars still
tend to be wea%er than those produced by a short boiling water canning process. 8
larger amount of retained o)ygen in the headspace may allow some mold growth if
airborne molds contaminated the surface of the product as the -ar was filled and
closed. *ore complete removal of o)ygen from the headspace also offers some
longer protection from undesirable color and flavor changes with some types of
fruit products. 8 wea% seal may be more li%ely to fail during storage.

$he canning process is therefore a more foolproof method of ma%ing -ams
and -ellies that will not spoil. In addition, although no cases of burning have been
reported in the news media, e)perience has shown that some people will
e)perience lea%ing of the hot product from the -ar when it is turned over if the lid
wasn9t put on -ust right. If hot enough, someone could get burned. Bven if it
doesnJt cause burns, lea%ing means product is lost.

,ould : worry about moldD

But is there a safety ha(ard in some molding of a -am or -ellyZ $he best
answer is that there is a potential ris%. :owever, we want to ma%e a
517

recommendation that minimi(es all potential problems and ha(ards. 6ome molds
growing on fruit products made at home have been shown to produce
?mycoto)ins?, or mold poisons. $he danger to humans from consuming
mycoto)ins, as well as the actual e)pected incidence of mycoto)ins from moldy
-ars of -ams, are issues with no easy answers. But, animal studies indicate there is
the potential for poisonous effects of some mycoto)ins in humans. #atulin is one
mycoto)in detected in a few tested -ars of homemade apple -am and -uice. #atulin
has been shown to be carcinogenic in animals, but its role in causing human
disease is not all that clear. It is also difficult to assess the actual health ris% from
consuming moldy -am or -elly because not all molds produce mycoto)ins, and
molds which do produce them vary in consistency of production when conditions
change some.

Steps in Proessing $ams and $ellies
(ollo" !hese Steps in 'aking 4am or 4elly at 5ome:

1. ash *ason canning -ars ,half'pint or pint si(e. in hot water with detergent
and rinse well by hand, or wash in a dishwasher. #resterili(e the clean -ars
by submerging them 13 minutes in boiling water. $he easiest way is to
stand the empty -ars upright on a rac% in a boiling water canner filled with
clean water. $here should be enough water to fill the -ars and still come to a
level 1'" inches above the tops of the -ars. Bring the water to a boil and boil
for 13 minutes. Cars can remain in the hot water until they are ready to be
filled.

". #repare two'piece canning lids according to the manufacturer9s
recommendations.

1. #repare -am or -elly according to recipe directions. Boil for the
recommended time in the recipe and then &uic%ly s%im off foam ,if needed
or desired..

2. Eemove presterili(ed -ars from the hot water one at a time, tilting them to
&uic%ly empty them into the canner. $o ma%e sure they are completely
drained, they may be turned upside down on a clean towel on the
countertop. 5ill &uic%ly with the hot -elly or -am mi)ture, leaving 1F2 inch
headspace. ipe the sealing surface of the -ars with a clean paper towel,
dampened with hot water, to remove any -elly, -am or sugar crystals.
8d-ust lids.
518

or% &uic%ly to insure that the filled -ars stay as hot as possible until all are
filled and ready to load into the canner for processing. :owever, remember
the -am or -elly mi)ture is very hot and ta%e precautions not to burn
yourself.
<. >oad the filled -ars, fitted with lids, into the canner one at a time, using a
-ar lifter. Ieep the -ar upright at all times. $ilting the -ar could cause the hot
-elly or -am mi)ture to spill into the sealing area of the lid, which should
remain clean and undisturbed. $he water in the canner can be close to
boiling when the -ars are added, if you have made sure the filled product
has remained very hot until the canner load is ready.
@. $urn the heat under the canner to its highest setting, cover the canner with
its lid and heat until the water boils vigorously. #rocess the -ars for <
minutes after the water boils. $he water level in the canner should be 1'"
inches above the tops of the -ars. $he water in the canner must remain
boiling during the entire < minutes, so %eep the heat source on high and a
tight lid on the canner.
=. hen the -ars have been processed in boiling water for the recommended
time, turn off the heat and remove the canner lid. ait < minutes. Eemove
-ars from canner/ use a -ar lifter and %eep -ars upright. Eemove -ars from
canner after the process time is up/ use a -ar lifter and %eep -ars upright.
!arefully place them directly onto a towel or ca%e cooling rac%, leaving at
least one inch of space between the -ars during cooling. 8void placing the
-ars on a cold surface or in a cold draft.
A. !ool -ars upright for 1"'"2 hours while vacuum seal is drawn and -am or
-elly sets up. >et the -ars sit undisturbed while they cool. 7o not tighten
ring bands on the lids or push down on the center of the flat metal lid
until the -ar is completely cooled.
;. Eemove ring bands from sealed -ars. #ut any unsealed -ars in the
refrigerator and use first.

13. ash -ars and lids to remove all residues. >abel and store in a cool,
dry place out of direct light.
&esting $ell# without +dded Petin
$hree methods of testing for doneness in -elly made without added pectin are
given below. +f these, the temperature test is most dependable.
!emperature !est O $a%e the temperature of the -elly with a candy or -elly
thermometer. hen done, the temperature of the -elly should be ""345, A45 above
the boiling point of water, if you are at sea level. 0-/: 5or each 1333 feet of
519

altitude above sea level, subtract " degrees 5. 5or instance, at 1,333 feet of
altitude, the -elly is done at "1A45/ at ",333 feet, "1@45, etc. 6ee $able 1 below.
5or an accurate thermometer reading, place the thermometer in a vertical position
and read at eye level. $he bulb of the thermometer must be completely covered
with the -elly but must not touch the bottom of the saucepot. ,Eemember to test
the accuracy of the thermometer by placing it in boiling water..
Spoon or Sheet !est O 7ip a cool metal spoon into the boiling -elly mi)ture and
lift the spoon out of the steam so the syrup runs off the side. hen the mi)ture
first starts to boil, the drops will be light and syrupy. 8s the syrup continues to
boil, the drops will become heavier and will drop off the spoon two at a time. hen
the two drops form together and ?sheet? off the spoon, the -ellying point has been
reached.

3efrigerator6(ree1er !est ' #our a small amount of boiling -elly on a plate, and
put it in the free(ing compartment of a refrigerator for a few minutes. If the
mi)ture gels, it should be done. 7uring this test, the rest of the -elly mi)ture
should be removed from the heat.

Table 1. Tem#erature Test 7 Pse a >elly or ca"dy thermometer a"d %oil u"til mi/ture reaches the $ollowi"&
tem#eratures at altitudes o$K
22FF 218FF 216FF 214FF 212FF 211FF 29FF 27FF 25FF

52

Rema4ing Soft $ellies
*easure -elly to be recoo%ed. or% with no more than 2 to @ cups at a time.
#lease read Using Boiling ater !anners before beginning. If this is your first time
canning, it is recommended that you read #rinciples of :ome !anning.
/o .emake 9ith Po'dered Pectin
5or each &uart of -elly, mi) H cup sugar, G cup water, " tablespoons bottled
lemon -uice, and 2 teaspoons powdered pectin. Bring to a boil while stirring. 8dd
-elly and bring to a rolling boil over high heat, stirring constantly. Boil hard G
minute. Eemove from heat, &uic%ly s%im foam off -elly, and fill sterile -ars, leaving
H'inch headspace. 8d-ust new lids and process as recommended in $able 1. 5or
more information on how to sterili(e -ars see ?6terili(ation of Bmpty Cars?.
/o .emake 9ith !iAuid Pectin
5or each &uart of -elly, measure P cup sugar, " tablespoons bottled lemon -uice,
and " tablespoons li&uid pectin. Bring -elly only to boil over high heat, while
stirring. Eemove from heat and &uic%ly add the sugar, lemon -uice, and pectin.
Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Duic%ly s%im
off foam and fill sterile -ars, leaving H'inch headspace. 8d-ust new lids and
process as recommended in $able 1.
/o .emake 9ithout Added Pectin
5or each &uart of -elly, add " tablespoons bottled lemon -uice. :eat to boiling and
boil for 1 to 2 minutes. Use one of the tests described in $esting Celly without
8dded #ectin to determine -elly doneness. Eemove from heat, &uic%ly s%im off
foam, and fill sterile -ars, leaving H'inch headspace. 8d-ust new lids and process
as recommended in $able 1..
Table 1. !ecomme"ded #rocess time $or ;emade Soft !ellies i" a %oili"&'water ca""er(
521


Stiff $ams or $ellies
Stiff a!s or e""ies
6tiff -ams or -ellies may result from
overcoo%ing,
adding too much pectin,
using too little fruit andFor -uice, or.
using too little sugar or too much under'ripe fruit in recipes where purchased
pectin is not added ,i.e., long'boil or no'pectin added recipes.. In the case of
too little sugar, e)cessive coo%ing to concentrate the sugar to the -ellying
point is re&uired. $oo much under'ripe fruit can result in too much pectin.
8lways follow the manufacturer9s directions for ingredients and precise coo%ing
times found in the pac%ages of commercial pectins. hen ma%ing -elly or -am
without adding purchased pectin, be sure to follow directions for determining
doneness or the -ellying point. 6ee:
http:FFwww.uga.eduFnchfpFhowFcanQ3=F-ellyQwithoutQpectin.html
http:FFwww.uga.eduFnchfpFhowFcanQ3=F-amQwithoutQpectin.html
$rying to rema%e a stiff -am or -elly for long'term storage is not e)pected to result
in a &uality product and is not recommended.
,uggested ;ses for ,tiff Eams or Eellies:
If a stiff -am or -elly was processed as recommended in a boiling water canner and
the lid is vacuum sealed, the -ar can be stored at room temperature li%e other -am
or -elly. ,*any homemade -ams and -ellies will %eep with good &uality up to one
year. $he &uality loss may be &uic%er in light'colored andFor reduced'sugar
products and it may be desirable to use these within @'A months..
:ard'gelled preserves can be used as meat gla(es. arm the -am or -elly and
spread it onto any type of meat during and after coo%ing. 7iscard any leftover -am
522

or -elly gla(e that came into contact with any meat that has not been fully coo%ed
or utensils that came into contact with meat that has not been fully coo%ed.
6tiff -ams or -ellies can also be warmed for use as panca%e or ice cream syrups.
6tiff -ams or -ellies can be thinned with water or fruit -uice. $hey may or may not
form a gel again once they are re'heated, as over'coo%ing of pectin can reduce or
destroy its ability to form the gel structure. You will need to e)periment with how
much li&uid is needed to thin your -am or -elly. It is best to wor% with only " to 1
half'pint -ars at most at one time. $ry four tablespoons ,H cup. of li&uid for each
A'ounce -ar. +ver very low heat, melt the stiff -am or -elly in the added li&uid,
stirring constantly to prevent scorching. hen it is all in solution, raise the heat to
medium and bring the mi)ture to a full boil, continuing to stir constantly. Eemove
from heat and &uic%ly s%im foam off -elly if necessary. 5ill clean, dry containers for
refrigerator storage. It is not recommended to re'process the remade -am or -elly
in a canner and store it at room temperature. Cellies and -ams thinned in this
manner may or may not actually gel, but are li%ely to provide a mi)ture that that
may spread more easily than the stiff product.

Storing Home!Canned $ams and $ellies
51 8o' long can ) keep my homemade jams and jellies on the shelfM
8: 5or best &uality, it is recommended that all home'canned foods be used within
a year. *ost homemade -ams and -ellies that use a tested recipe, and have been
processed in a canner for the recommended time, should retain best &uality and
flavor for up to that one year recommended time. 8ll home'canned foods should
be stored in a cool, dar%, dry place, between <3'=345. +ver e)tended periods of
time, however, changes in color, flavor, te)ture and nutrient content of home'
canned -ams and -ellies is inevitable. 8 typical full'sugar fruit -am or -elly should
be safe to eat if the -ar seal remains intact and the product shows no visible signs
of spoilage from molds or yeasts.
8dditional reading about processing -ams and -ellies and storing home'canned
foods:
http:FFwww.uga.eduFnchfpFhowFgeneralFstoringQcannedQfoods.html
http:FFwww.uga.eduFnchfpFhowFgeneralFhowQcanningQpreservesQfoods.html
http:FFwww.uga.eduFnchfpFpublicationsFugaFugaQprocessingQ-Q-.pdf
523

6ome -ams and -ellies may have a shorter shelf life than others for optimum
&uality. 5or e)ample, lighter'colored -ams and -ellies may noticeably dar%en faster
than others and not remain appealing for a whole year. $hough this is not a safety
concern, it may reduce the visual appeal of the product for many people. $he type
of fruit used will also affect other &uality characteristics over time.
Eeduced sugar -ams and -ellies may deteriorate in color and te)ture more &uic%ly
as they lac% the full preservative effects of the sugar. 6ome fruits may dar%en
more &uic%ly with less sugar present. 5lavor changes that occur over time become
more evident if they are usually otherwise mas%ed by the sugar.
5ree(erFrefrigerator -ams and -ellies are a distinct category of products that have
to be stored in the refrigerator ,usually up to 1 wee%s. or fro(en for up to a year.
It is always a good practice to carefully e)amine all home'canned -ars of food for
signs of spoilage prior to opening and eating. If there is any mold on a -ar of -am
or -elly, or signs of other spoilage, discard the entire contents of the -ar or
container. 5ollow the lin%s below for additional reading on testing -ar seals when
you first process -ams and -ellies and then identifying spoiled foods in storage:
http:FFwww.uga.eduFnchfpFhowFgeneralFcoolingQ-arsQtestQseals.html
http:FFwww.uga.eduFnchfpFhowFgeneralFidentifyQhandleQspoiledQcannedQfood.htm
l
51 8o' long can ) keep my homemade jams and jellies once ) open themM
8: +pened home'canned -ams and -ellies should be %ept in the refrigerator at 2345
or lower. WEegularX O or pectin'added, full'sugar O coo%ed -ams and -ellies are best
stored for 1 month in the refrigerator after opening. $hey may last longer
depending on the specific product and how it is used. $he e)pected shelf life will
be shortened by %eeping the container fre&uently open andFor out at room
temperature for long periods of time during use. 8t each use, you can spoon out
the &uantity of -am or -elly that you may re&uire into a bowl, and replace the -ar in
the refrigerator &uic%ly ' this would ensure minimum e)posure to sources of
microbial contamination during use. 7o e)amine the container regularly during
storage for any signs of spoilage li%e molds, yeasts and off odors ,including a
fermented, WyeastyJ,X or WalcoholX odor., once it is opened. 7iscard the entire
contents of the container if these are detected.
>ower'sugar or no'sugar'added spreads may have a shorter refrigerated shelf life
than those made with the traditional amounts of sugar. Katural flavor changes in
the fruit base are more noticeable without the sugar to mas% them/ for e)ample,
some lower'sugar spreads may taste more tart or acidic over time. >ight'colored
spreads may also dar%en more &uic%ly with less added sugar.
524

5ree(er -ams also have to be stored in the refrigerator after thawing and will only
retain good &uality for 1 to 2 wee%s after opening. $hey are sub-ect to more
syneresis ,WweepingX or separation of li&uid from the gel. than coo%ed -ams and
-ellies.
Kote: 5or safe eating practices, store your opened -ar of -am or -elly in the
refrigerator until consumed, and e)amine it fre&uently for signs of spoilage ,li%e
mold or yeast growth, or off'odors, including Wfermented,X WalcoholX or WyeastyX
odors.. 7iscard the product immediately if any signs of spoilage are detected.

Pro(lems with $ellied Fruit Produts
J!!6 and JAM
4ormatio) of crystals 1( M/cess su&ar( 1( Pse a tested reci#e a"d measure i"&redie"ts #recisely

2( P"dissolved su&ar
stic1i"& to sides o$
sauce#ot(
2( *issolve all su&ar as >elly coo1s( 6$ "ecessary3 wi#e side o$
#a" $ree o$ crystals with dam# cloth %e$ore $illi"& >ars(

3( Tartrate crystals i" &ra#e
>uice(
3( M/tract &ra#e >uice a"d allow tartrate crystals to settle
out %y re$ri&erati"& the >uice over"i&ht( 2trai" >uice %e$ore
ma1i"& >elly(

4( 5i/ture coo1ed too
slowly or too lo"&(
4( +oo1 at a ra#id %oil( !emove $rom heat immediately
whe" >ellyi"& #oi"t is reached( 5a1e small %atches at a
timeB do "ot dou%le tested reci#es(
'ubbles
1( .ir %ecame tra##ed i"
hot >elly(
1( !emove $oam $rom >elly or >am %e$ore $illi"& >ars( Aadle
or #our >elly 4uic1ly i"to >ar( *o "ot allow >elly or >am to
start &elli"& %e$ore >ars are $illed(

2( 5ay de"ote s#oila&e( 6$ 2( Follow recomme"ded methods $or a##lyi"& lids a"d
525

%u%%les are movi"&3 do "ot
use(
#rocessi"&( 82ee 5old or Ferme"tatio"3 %elow(9
Too soft
1( Hvercoo1i"& $ruit to
e/tract >uice(
1( .void overcoo1i"& as this lowers the >ellyi"& ca#acity o$
#ecti"(

2( Psi"& too much water to
e/tract the >uice(
2( Pse o"ly the amou"t o$ water su&&ested i" the
i"structio"s(

3( 6"correct #ro#ortio"s o$
su&ar a"d >uice(
3( Follow recomme"ded #ro#ortio"s(

4( P"dercoo1i"& causi"&
i"su$$icie"t co"ce"tratio"
o$ su&ar(
4( +oo1 ra#idly to >ellyi"& #oi"t(
5( 6"su$$icie"t acid(
5( Aemo" >uice is sometimes added i$ the $ruit is acid
de$icie"t(

6( 5a1i"& too lar&e a %atch
at o"e time(
6( Pse o"ly 4 to 6 cu#s o$ >uice i" each %atch o$ >elly(

7( 5ovi"& #roduct too
soo"(
7( *o "ot move >ellied #roducts $or at least 12 hours a$ter
they are made(

8( 6"su$$icie"t time %e$ore
usi"&(
8( 2ome $ruits ta1e u# to 2 wee1s to set u# com#letelyB
#lum >elly a"d >ellies or >ams made $rom %ottled >uices may
ta1e the lo"&er time(
Sy)eresis or
J<eepi)2J
1( M/cess acid i" >uice
ma1es #ecti" u"sta%le(
1( 5ai"tai" #ro#er acidity o$ >uice(

2( 2tora&e #lace too warm
or stora&e tem#erature
$luctuated(
2( 2tore #rocessed >ars i" a cool3 dar13 a"d dry #lace(
!e$ri&erate a$ter o#e"i"&(
Aarer t9a) )ormal 1( Hvercoo1i"& su&ar a"d 1( .void lo"& %oili"&( :est to ma1e small 4ua"tity o$ >elly
526

color >uice( a"d coo1 ra#idly(

2( 2tored too lo"& or at too
hi&h o$ tem#erature(
2( 2tore #rocessed >ars i" a cool3 dry3 dar1 #lace a"d use
withi" o"e year( !e$ri&erate a$ter o#e"i"&(
(loudi)ess 1( Gree" $ruit 8starch9( 1( Pse $irm3 ri#e $ruit3 or sli&htly u"derri#e(

2( 6m#er$ect strai"i"& o$
homemade >uice(
2( *o "ot s4ueeLe >uice %ut let it dri# throu&h >elly %a&(

3( <elly or >am allowed to
sta"d %e$ore it was #oured
i"to >ars or #oured too
slowly(
3( Pour i"to >ars immediately u#o" reachi"& &elli"& #oi"t(
,or1 4uic1ly(
-old or
4erme)tatio)
*Ae)otes spoila2eK
do )ot use.,
1( @easts a"d mold &row o"
>elly(
1( Process i" a %oili"& water ca""er( Test seal %e$ore
stori"&( Pre'steriliLe >ars whe" #rocessed less tha" 1
mi"utes i" %oili"& water(

2( 6m#er$ect seali"&(
8+ommo" also with
#ara$$i"'covered >ellies(9
2( Pse "ew $lat lids $or each >ar a"d ma1e sure there are "o
$laws( Pretreat the lids #er ma"u$acturerRs directio"s( Pse
ri"& %a"ds i" &ood co"ditio" 7 "o rust3 "o de"ts3 "o %e"ds(
,i#e seali"& sur$ace o$ >ar clea" a$ter $illi"&3 %e$ore
a##lyi"& lid(
3( 6m#ro#er stora&e(
3( 2tore #rocessed >ars i" a dar13 dry3 cool #lace(
!e$ri&erate a$ter o#e"i"&(
Too stiff or tou29 1( Hvercoo1i"&(
1( +oo1 >elly mi/ture to a tem#erature 8FF hi&her tha" the
%oili"& #oi"t o$ water or u"til it OsheetsO $rom a s#oo"(
2( Too much #ecti" i" $ruit(
2( Pse ri#e $ruit( *ecrease amou"t i$ usi"& commercial
#ecti"(

3( Too little su&ar which
re4uires e/cessive coo1i"&(
3( ,he" #ecti" is "ot added3 try I cu# su&ar to 1 cu# >uice
$or most $ruits(
527

P.S.:S
?ot a c9aracteristic
fruit fla&or
1( Hvercoo1ed or
scorched(
1( 2hould %e stirred $re4ue"tly whe" mi/ture %e&i"s to
thic1e" to #reve"t stic1i"&( +oo1 o"ly to >ellyi"& #oi"t(
2( Poor 4uality $ruit used(
2( 2elect o"ly sou"d3 &ood $lavored $ruit o$ o#timum
maturity(
S9ri&eled product 1( 2yru# is too heavy( 1( Follow i"structio"s $or the ty#e o$ $ruit %ei"& #reserved(
Tou29 product
1( 2tarti"& the coo1i"& o$
$ruit i" syru# that is too
heavy 8too much su&ar9(
1( +oo1 each $ruit accordi"& to directio"sB %y eva#oratio" the
syru# co"ce"tratio" will &radually i"crease(

2( ?ot #lum#i"& $ruit
#ro#erly(
2( Fruit should #lum# at least 24 hours covered i" syru#
%e$ore ca""ed(
3( Hvercoo1i"&( 3( +oo1 accordi"& to directio"s(
Sticy$ 2ummy
product
1( Hvercoo1i"&(
1( Follow recomme"ded directio"s $or each #roduct( 8+oo1
o"ly u"til syru# is 4uite thic1 a"d $ruit is $airly tra"sluce"t(9
Aarer t9a) )ormal
color
1( +oo1i"& too lar&e o$
4ua"tities at o"e time(
1( 6t is usually %est to coo1 "ot more tha" 2 to 4 #ou"ds o$
#re#ared $ruit at a time(
2( +oo1ed too slowly(
2( . %etter color is usually #roduced i$ the #roduct is coo1ed
ra#idly(
3( Hvercoo1ed(
3( +oo1 o"ly u"til syru# is 4uite thic1 a"d the $ruit is $airly
tra"sluce"t(
6oss of color 1( 6m#ro#er stora&e( 1( 2tore #rocessed >ars i" a dar13 dry3 cool #lace(
-old or
4erme)tatio)
*Ae)otes spoila2eK do
1( 6m#er$ect seali"&(
1( Pse "ew $lat lids $or each >ar a"d ma1e sure there are "o
$laws( Pretreat the lids #er ma"u$acturerRs directio"s( Pse
ri"& %a"ds i" &ood co"ditio" 7 "o rust3 "o de"ts3 "o %e"ds(
528

)ot use., ,i#e seali"& sur$ace o$ >ar clea" a$ter $illi"&3 %e$ore a##lyi"&
lid(
2( @east or mold &rowth(
2( Process i" a %oili"& water ca""er( Test seal %e$ore stori"&(
Pre'steriliLe >ars whe" #rocessed less tha" 1 mi"utes i"
%oili"& water(
3( 6m#ro#er stora&e(
3( 2tore #rocessed >ars i" a dar13 dry3 cool #lace( !e$ri&erate
a$ter o#e"i"&(
For problems with jar seals, and other general canned food problems, see Causes and Possible
Solutions for Problems with Canned Foods.

$ams $ams $ams $ams
529

+pple Preserves with powdered petin
@ cups peeled, cored, sliced apples
1 cup water
1 tablespoon lemon -uice
1 pac%age powdered pectin
G lemon, thinly sliced ,optional.
2 cups sugar
" teaspoons ground nutmeg
Procedure1 6terili(e canning -ars. !ombine apples, water and lemon -uice in a
large saucepot. 6immer, covered for 13 minutes. 6tir in pectin and bring to a full
rolling boil, stirring fre&uently. 8dd lemon slices ,optional. and sugar. Eeturn to a
full rolling boil. Boil hard 1 minute, stirring fre&uently. Eemove from heat/ add
nutmeg. #our hot preserves into hot -ars, leaving H'inch headspace. ipe rims of
-ars with a dampened clean paper towel/ ad-ust two'piece metal canning lids.
#rocess in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or Apple Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
+priot $am without added petin
" &uarts crushed, peeled apricots
H cup lemon -uice
53

@ cups sugar
6ield1 8bout 13 half'pint -ars
Procedure1 6terili(e canning -ars. !ombine all ingredients/ slowly bring to boiling,
stirring occasionally until sugar dissolves. !oo% rapidly until thic%, about "<
minutes. 8s mi)ture thic%ens, stir fre&uently to prevent stic%ing. Eemove from
heat and fill hot -am into hot, sterile -ars, leaving H inch headspace. ipe rims of
-ars with a dampened clean paper towel/ ad-ust two'piece metal canning lids.
Table 1. !ecomme"ded #rocess time $or Apricot !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)err# $ams without added petin
; cups crushed berries
@ cups sugar
6ield1 8bout = or A half'pint -ars
531

Procedure1 6terili(e canning -ars. ash berries before crushing. !ombine berries
and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. +nce
sugar is dissolved, coo% rapidly to , or almost to, the -ellying point, depending
upon whether a firm or soft -am is desired. 8s mi)ture thic%ens, stir fre&uently to
prevent stic%ing. Eemove from heat and fill hot -am into hot, sterile -ars, leaving
dfrac12'inch headspace. ipe rims of -ars with a dampened clean paper towel/
0-/: If seedless -am is preferred, crushed berries may be heated until soft and
pressed through a sieve or food mill/ then add sugar and proceed as above.
Table 1. !ecomme"ded #rocess time $or 'erry !ams i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)la4(err# $am with liquid petin
2 cups crushed blac%berries ,about " &uart bo)es blac%berries.
= cups sugar
1 pouch li&uid pectin
6ield1 8bout A or ; half'pint -ars
532

Procedure1 6terili(e canning -ars and prepare two'piece canning lids according to
/o prepare fruit% 6ort and wash fully ripe berries/ remove any stems and caps.
!rush berries and e)tract -uice.
/o make jam% *easure crushed blac%berries into a %ettle. 8dd sugar and stir well.
#lace on high heat and, stirring constantly, bring &uic%ly to a full boil with bubbles
over the entire surface. Boil hard for 1 minute, stirring constantly. Eemove from
heat and stir in pectin. 6%im.
5ill hot -am immediately into hot, sterile -ars, leaving H inch headspace. ipe rims
of -ars with a dampened clean paper towel/ ad-ust two'piece metal canning lids.
Table 1. !ecomme"ded #rocess time $or 'lacberry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)la4(err# $am with powdered petin
@ cups crushed blac%berries ,about 1 &uart bo)es berries.
AG cups sugar
6ield1 8bout 11 or 1" half'pint -ars
533

/o prepare fruit% 6ort and wash fully ripe berries/ remove any stems or caps.
!rush berries. If they are very seedy, put part or all of them through a sieve or
food mill.
/o make jam% *easure crushed berries into a %ettle. 8dd pectin and stir well.
over the entire surface. 8dd sugar, continue stirring, and heat again to a full
bubbling boil. Boil hard for 1 minute, stirring constantly. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or 'lacberry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)lue(err#!Currant $am without added
petin
1 &uart stemmed blueberries
1 cup water
" cups stemmed currants
1 cup water
1 cups sugar
534

!ombine blueberries and 1 cup water/ coo% slowly < minutes. In another pan,
combine currants and 1 cup water/ coo% slowly 13 minutes, then press through a
sieve or food mill to remove seeds.
!ombine blueberries and currant pulp/ coo% rapidly < minutes. 8dd sugar, stirring
occasionally until sugar dissolves. !oo% rapidly until thic%, about "3 minutes,
stirring fre&uently to prevent stic%ing. #our hot mi)ture into hot -ars, leaving 1F2'
inch headspace. ipe rims of -ars with a dampened clean paper towel/ ad-ust two'
piece metal canning lids. #rocess < minutes in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or 'lueberry#(urra)t !am i" a %oili"& water ca""er(
)lue(err#!Peah $am /Spied0 without
added petin
2 cups chopped or ground peaches ,about 2 pounds peaches.
2 cups blueberries ,about 1 &uart fresh blueberries or " ten'ounce pac%ages
of unsweetened fro(en blueberries.
" tablespoons lemon -uice
G cup water
< G cups sugar
G teaspoon salt
1 stic% cinnamon
G teaspoon whole cloves
H teaspoon whole allspice
6ield1 8bout @ or = half'pint -ars
535

/o prepare fruit% 6ort and wash fully ripe peaches/ peel and remove pits. !hop
or grind peaches. 6ort, wash, and remove any stems from fresh blueberries. $haw
fro(en berries.
/o make jam% *easure fruits into a %ettle/ add lemon -uice and water. !over,
bring to a boil, and simmer for 13 minutes, stirring occasionally. 8dd sugar and
salt/ stir well. 8dd spices tied in cheesecloth. Boil rapidly, stirring constantly, to ;
degrees 5. above the boiling point of water, or until the mi)ture thic%ens. Eemove
from heat/ ta%e out spices. 6%im.

Table 1. !ecomme"ded #rocess time $or Spiced 'lueberry#Peac9 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)lue(err#!Spie $am with powdered
petin
"'1F" pints ripe blueberries
1 tbsp lemon -uice
1F" tsp ground nutmeg or cinnamon
<'1F" cups sugar
536

1F2 cup water
1 bo) ,1'1F2 o(. powdered pectin
6ield1 8bout < half'pints
Procedure1 ash and thoroughly crush blueberries, one layer at a time, in a
saucepan. 8dd lemon -uice, spice, and water. 6tir in the pectin and bring mi)ture
to a full, rolling boil over high heat, stirring fre&uently. 8dd the sugar and return to
a full rolling boil. Boil hard for 1 minute, stirring constantly. Eemove from heat,
&uic%ly s%im off foam, and fill sterile -ars, leaving 1F2'inch headspace. 5or more
information on how to sterili(e -ars see ?6terili(ation of Bmpty Cars?.

8d-ust lids and process as recommended in $able 1.
Table 1. !ecomme"ded #rocess time $or 'lueberry#Spice !am i" a %oili"&'water ca""er(

Cherr# $am with liquid petin
2G cups ground or finely chopped pitted cherries ,about 1 pounds or " &uart
bo)es sour cherries.
= cups sugar
" pouches li&uid pectin
6ield1 8bout A half'pint -ars
537

/o prepare fruit% 6ort and wash fully ripe cherries/ remove any stems and pits.
Grind cherries or chop fine.
/o make jam% *easure prepared cherries into a %ettle. 8dd sugar and stir well.
over the entire surface. Boil hard for 1 minute, stirring constantly. Eemove from
heat and stir in the pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or (9erry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Cherr# $am with powdered petin
2 cups ground or finely chopped pitted cherries ,about 1 pounds or " &uart
bo)es sour cherries.
< cups sugar
538

/o prepare fruit% 6ort and wash fully ripe cherries/ remove any stems and pits.
Grind cherries or chop fine.
/o make jam% *easure prepared cherries into a %ettle. 8dd pectin and stir well.
over the entire surface. 8dd sugar, continue stirring and heat again to full bubbling
boil. Boil hard for 1 minute, stirring constantly. Eemove from heat/ s%im
Table 1. !ecomme"ded #rocess time $or (9erry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Fig $am with liquid petin
2 cups crushed figs ,about 1 pounds figs.
G cup lemon -uice
=G cups sugar
539

/o prepare fruit% 6ort and wash fully ripe figs/ remove stem ends. !rush or grind
fruit.
/o make jam% #lace crushed figs into a %ettle. 8dd sugar and stir well. #lace on
high heat and, stirring constantly, bring &uic%ly to a full boil with bubbles over the
entire surface. Boil hard for 1 minute, stirring constantly. Eemove from heat. 6tir
in pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or 4i2 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Fig $am without added petin
" &uarts chopped fresh figs ,about < pounds.
P cup water
@ cups sugar
H cup lemon -uice
Procedure1
)o Prepare Copped 3igs ' #our boiling water over figs/ let stand 13 minutes.
7rain, stem and chop figs.
54

)o <a2e Eam ' 6terili(e canning -ars. *easure and add P cup water and sugar to
figs. 6lowly bring to boiling, stirring occasionally until sugar dissolves. !oo% rapidly
until thic%. 6tir fre&uently to prevent stic%ing. 8dd lemon -uice and coo% 1 minute
longer. #our hot -am into hot -ars, leaving H'inch headspace. ipe rims of -ars
with a dampeneded clean paper towel/ ad-ust two'piece metal canning lids.
#rocess in a Boiling ater !anner.

Table 1. !ecomme"ded #rocess time $or 4i2 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Fig!Straw(err# Preserves with gelatin
1 cups mashed figs
" pac%ages ,1 o(. each. strawberry gelatin
1 cups sugar
Procedure1 6terili(e canning -ars. ash, peel, and mash figs. #lace figs, gelatin,
and sugar in large pan and bring to a boil. >ower heat and continue to boil 1 to <
minutes, stirring often. #our hot preserves into hot -ars, leaving H inch headspace.
ipe rims of -ars with a dampened clean paper towel/ ad-ust two'piece metal
canning lids. #rocess in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or Stra<bery#4i2 Preser&es i" a %oili"& water ca""er(
541

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Ginger!Peah $am with liquid petin
2H cups crushed peaches ,about 1G pounds peaches.
H cup lemon -uice
= cups sugar
1'" ounces finely chopped candied ginger
6ield1 8bout @ to A half'pint -ars
/o prepare fruit% 6ort and wash fully ripe peaches. Eemove stems, s%ins, and
pits. !rush peaches.
/o make jam% *easure crushed peaches into a %ettle. 8dd lemon -uice and sugar
and stir well. 8dd 1 to " ounces of finely chopped candied ginger, as desired, to
crushed peaches. #lace on high heat and, stirring constantly, bring &uic%ly to a full
boil with bubbles over the entire surface. Boil hard for 1 minute, stirring
constantly. Eemove from heat/ stir in pectin. 6%im

542

Table 1. !ecomme"ded #rocess time $or Gi)2er#Peac9 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape $am without added petin
" &uarts stemmed !oncord grapes
@ cups sugar
Procedure1
6terili(e canning -ars. 6eparate pulp from s%ins of grapes. If desired, chop s%ins in
a food blender or chopper. !oo% s%ins gently 1< to "3 minutes, adding only
enough water to prevent stic%ing ,about G cup.. !oo% pulp without water until
soft/ press through a sieve or food mill to remove seeds. !ombine pulp, s%ins and
sugar. Bring to -ellying point, about 13 minutes. 8s mi)ture thic%ens, stir
fre&uently to prevent stic%ing. 5ill hot -am into hot -ars, leaving H inch headspace.

543

Table 1. !ecomme"ded #rocess time $or Grape !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Mint!Pineapple $am with liquid petin
1 "3'o(. can crushed pineapple
P cup water
H cup lemon -uice
=G cups sugar
G teaspoon mint e)tract
5ew drops green coloring
6ield1 8bout ; or 13 half'pint -ars
/o make jam% #lace crushed pineapple in a %ettle. 8dd water, lemon -uice, and
sugar and stir well. #lace on high heat and, stirring constantly, bring &uic%ly to a
full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring
constantly. Eemove from heat/ add pectin, flavor e)tract, and coloring. 6%im.
544

Table 1. !ecomme"ded #rocess time $or -i)t#Pi)eapple !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Peah $am with liquid petin
H cup lemon -uice
= cups sugar
and stir well. #lace on high heat and, stirring constantly, bring &uic%ly to a full boil
with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Eemove from heat/ stir in pectin. 6%im
545

Table 1. !ecomme"ded #rocess time $or Peac9 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Peah $am with powdered petin
1P cups crushed peaches ,about 1 pounds peaches.
H cup lemon -uice
< cups sugar
/o make jam% *easure crushed peaches into a %ettle. 8dd lemon -uice and
pectin/ stir well. #lace on high heat and, stirring constantly, bring &uic%ly to a full
boil with bubbles over the entire surface. 8dd sugar, continue stirring, and heat
again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Eemove from
heat/ s%im.
546

Table 1. !ecomme"ded #rocess time $or Peac9 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Peah!Ginger $am with liquid petin
H cup lemon -uice
= cups sugar
1'" ounces finely chopped candied ginger
6ield1 8bout @ to A half'pint -ars
and stir well. 8dd 1 to " ounces of finely chopped candied ginger, as desired, to
crushed peaches. #lace on high heat and, stirring constantly, bring &uic%ly to a full
boil with bubbles over the entire surface. Boil hard for 1 minute, stirring
constantly. Eemove from heat/ stir in pectin. 6%im
547

Table 1. !ecomme"ded #rocess time $or Gi)2er#Peac9 !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Pineapple $am with liquid petin
1 "3'ounce can crushed pineapple
1 tablespoons lemon -uice
1H cups sugar
6ield1 8bout 2 or < half'pint -ars
/o make jam% !ombine pineapple and lemon -uice in a %ettle. 8dd sugar and stir
well. #lace on high heat and, stirring constantly, bring &uic%ly to a full boil with
bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Eemove
from heat/ stir in pectin. 6%im.

Table 1. !ecomme"ded #rocess time $or Pi)eapple !am i" a %oili"& water ca""er(
548

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Pineapple!Mint $am with liquid petin
1 "3'o(. can crushed pineapple
P cup water
H cup lemon -uice
=G cups sugar
G teaspoon mint e)tract
5ew drops green coloring
/o make jam% #lace crushed pineapple in a %ettle. 8dd water, lemon -uice, and
constantly. Eemove from heat/ add pectin, flavor e)tract, and coloring. 6%im.
Table 1. !ecomme"ded #rocess time $or -i)t#Pi)eapple !am i" a %oili"& water ca""er(
549

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum $am with liquid petin
2G cups crushed plums ,about "G pounds plums.
=G cups sugar
/o prepare fruit% 6ort fully ripe plums, wash, cut into pieces, and remove pits. If
flesh clings tightly to pits, coo% plums slowly in a small amount of water for a few
minutes until they are softened, then remove pits. !rush fruit.
/o make jam% *easure crushed plums into a %ettle. 8dd sugar and stir well. #lace
on high heat and, stirring constantly, bring &uic%ly to a full boil with bubbles over
the entire surface. Boil hard for 1 minute, stirring constantly. Eemove from heat
and stir in pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or Plum !am i" a %oili"& water ca""er(
55

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum $am with powdered petin
@ cups crushed plums ,about 1G pounds plums.
A cups sugar
/o prepare fruit% 6ort fully ripe plums, wash, cut into pieces, and remove pits. If
flesh clings tightly to pits, coo% plums slowly in a small amount of water for a few
minutes until they are softened, then remove pits. !rush fruit.
/o make jam% *easure crushed plums into a %ettle. 8dd pectin and stir well.
over the entire surface. 8dd sugar, continue stirring, and heat again to a full
bubbling boil. Boil hard for 1 minute. Eemove from heat/ s%im.
551

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum $am without added petin
" &uarts chopped tart plums ,about 2 pounds.
@ cups sugar
1G cup water
H cup lemon -uice
Procedure1 6terili(e canning -ars. !ombine all ingredients/ bring slowly to boiling,
stirring occasionally until sugar dissolves. !oo% rapidly to, or almost to, the -ellying
point ,which is A45 above the boiling point of water, or ""345 at sea level.. 6tir
constantly to prevent stic%ing or burning. ,6ee $esting Celly ithout 8dded #ectin..
#our hot -am into hot, sterile -ars, leaving H inch headspace. ipe rims of -ars
with a dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess
Hot
Hal$'#i"ts
0 mi) 1 15
552

or Pi"ts

Plum /'amson0 $am without added petin
< cups coarsely chopped 7amson plums ,about " pounds.
1 cups sugar
P cup water
Procedure1 6terili(e canning -ars. !ombine all ingredients/ bring slowly to boiling,
stirring occasionally until sugar dissolves. !oo% rapidly to, or almost to, the -ellying
point ,which is A45 above the boiling point of water, or ""345 at sea level.. 8s the
mi)ture thic%ens, stir fre&uently to prevent stic%ing or burning. Eemove from heat
and pour hot -am into hot, sterile -ars, leaving H inch headspace. ipe rims of -ars

Table 1. !ecomme"ded #rocess time $or Aamso) Plum !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

553

Rhu(ar(!Straw(err# $am with liquid
petin
1 cup coo%ed red'stal%ed rhubarb ,about 1 pound rhubarb and H cup water.
"G cups crushed strawberries ,about 1G &uart bo)es.
@G cups sugar
/o prepare fruit% ash rhubarb and slice thin or chop/ do not peel. 8dd water,
cover, and simmer until rhubarb is tender ,about 1 minute.. 6ort and wash fully
ripe strawberries/ remove stems and caps. !rush berries.
/o make jam% *easure prepared rhubarb and strawberries into a %ettle. 8dd
constantly. Eemove from heat and stir in pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or ;9ubarb#Stra<berry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
554

Straw(err# $am with liquid petin
2 cups crushed strawberries ,about " &uart bo)es strawberries.
= cups sugar
/o prepare fruit% 6ort and wash fully ripe strawberries/ remove stems and caps.
!rush berries.
/o make jam% *easure crushed strawberries into a %ettle. 8dd sugar and stir
bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Eemove
from heat and stir in pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or Stra<berry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

555

Straw(err# $am with powdered petin
<G cups crushed strawberries ,about 1 &uart bo)es strawberries.
A cups sugar
/o prepare fruit% 6ort and wash fully ripe strawberries/ remove stems and caps.
!rush berries.
/o make jam% *easure crushed strawberries into a %ettle. 8dd pectin and stir
bubbles over the entire surface. 8dd sugar, continue stirring, and heat again to a
full bubbling boil. Boil hard for 1 minute, stirring constantly. Eemove from heat/
s%im.
Table 1. !ecomme"ded #rocess time $or Stra<berry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Straw(err#!Fig Preserves with gelatin
556

1 cups mashed figs
" pac%ages ,1 o(. each. strawberry gelatin
1 cups sugar
Procedure1 6terili(e canning -ars. ash, peel, and mash figs. #lace figs, gelatin,
and sugar in large pan and bring to a boil. >ower heat and continue to boil 1 to <
minutes, stirring often. #our hot preserves into hot -ars, leaving H inch headspace.
Table 1. !ecomme"ded #rocess time $or Stra<bery#4i2 Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Straw(err#!9iwi $am with powdered
petin
1 cups crushed strawberries
1 %iwi, peeled and diced
1 tablespoon lemon -uice
1 tablespoon minced crystalli(ed ginger
< cups sugar
557

Procedure1 ash canning -ars and %eep warm/ prepare two'piece canning lids
according to manufacturer9s directions. !ombine strawberries, %iwi, lemon -uice,
ginger and pectin in a large saucepot. Bring &uic%ly to a boil, stirring fre&uently.
8dd sugar, stirring until dissolved. Eeturn to a rolling boil. Boil hard 1 minute,
stirring constantly. Eemove from heat. 6%im foam if necessary. >adle hot -am into
hot -ars, leaving H inch headspace. ipe -ar rims and ad-ust lids. #rocess in a
&oiling 9ater Canner%

Table 1. !ecomme"ded #rocess time $or Stra<berry#Bi<i !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
10 mi) 15 2

Straw(err#!Rhu(ar( $am with liquid
petin
1 cup coo%ed red'stal%ed rhubarb ,about 1 pound rhubarb and H cup water.
"G cups crushed strawberries ,about 1G &uart bo)es.
@G cups sugar
558

/o prepare fruit% ash rhubarb and slice thin or chop/ do not peel. 8dd water,
cover, and simmer until rhubarb is tender ,about 1 minute.. 6ort and wash fully
ripe strawberries/ remove stems and caps. !rush berries.
/o make jam% *easure prepared rhubarb and strawberries into a %ettle. 8dd
constantly. Eemove from heat and stir in pectin. 6%im.
Table 1. !ecomme"ded #rocess time $or ;9ubarb#Stra<berry !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

&omato /Spied0 $am with powdered
petin
1 cups prepared tomatoes ,prepare about "H pounds tomatoes.
1G teaspoons grated lemon rind
G teaspoon ground allspice
G teaspoon ground cinnamon
H cup lemon -uice
2G cups sugar
1 bo) powdered pectin
6ield1 8bout < half'pint -ars
559

Procedure1
)o Prepare )omatoes O ash firm ripe tomatoes. 6cald, peel, and chop tomatoes.
#lace chopped tomatoes in saucepan and heat slowly to simmering, stirring
constantly to prevent stic%ing and burning. !over and simmer 13 minutes, stirring
occasionally. *easure 1 cups of the coo%ed tomatoes into a large saucepan. 8dd
lemon rind, allspice, cinnamon and cloves.
!o 'ake 4am ' 6terili(e canning -ars. 8dd lemon -uice to the prepared tomatoes
in the saucepan. *easure sugar and set aside. 6tir powdered pectin into prepared
tomatoes. Bring to a boil over high heat, stirring constantly. 8t once, stir in sugar.
6tir and bring to a full rolling boil that cannot be stirred down. $hen boil hard for 1
minute, stirring constantly.
Eemove from heat. 6%im off foam. #our hot -am into hot -ars, leaving H inch
headspace. ipe rims of -ars with a dampened clean paper towel/ ad-ust two'piece
metal canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Spiced Tomato !am 1it9 Po<dered Pecti) i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

&utti!Frutti $am with powdered petin
1 cups chopped or ground pears ,about " pounds pears.
1 large orange
P cup drained crushed pineapple
H cups chopped maraschino cherries ,1'ounce bottle.
H cup lemon -uice
56

< cups sugar
/o prepare fruit% 6ort and wash ripe pears/ pare and core. !hop or grind pears.
#eel orange, remove seeds and chop or grind pulp
/o make jam% *easure chopped pears into a %ettle. 8dd orange, pineapple,
cherries, and lemon -uice. 6tir in pectin. #lace on high heat and, stirring
constantly, bring &uic%ly to a full boil with bubbles over the entire surface. 8dd
sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1
minute, stirring constantly. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or Tutti#4rutti !am i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

561

Free<er $ams Free<er $ams Free<er $ams Free<er $ams

)err# $am /-noo4ed0 with powdered
petin
" cups crushed strawberries or blac%berries ,about 1 &uart berries.
2 cups sugar
1 cup water
6ield1 8bout < or @ half'pint -ars
/o prepare fruit% 6ort and wash fully ripe berries. 7rain. Eemove caps and stem/
crush berries.
/o make jam% #lace prepared berries in a large mi)ing bowl. 8dd sugar, mi) well,
and let stand for "3 minutes, stirring occasionally. 7issolve pectin in water and boil
for 1 minute. 8dd pectin solution to berry'and'sugar mi)ture/ stir for " minutes.
#our -am into free(er containers or canning -ars, leaving G inch headspace at the
top. !lose covers on containers and let stand at room temperature for "2 hours.
/o store% 6tore uncoo%ed -ams in refrigerator or free(er. $hey can be held up to 1
wee%s in the refrigerator or up to a year in a free(er. +nce a container is opened,
-am should be stored in the refrigerator and used within a few days. If %ept at
room temperature they will mold or ferment in a short time.

562

$ellies $ellies $ellies $ellies

+pple $ell# without added petin
2 cups apple -uice ,about 1 pounds apples and 1 cups water.
" tablespoons strained lemon -uice, if desired
1 cups sugar
/o prepare juice% 6elect about one'fourth underripe and three'fourths fully ripe
tart apples. 6ort, wash, and remove stem and blossom ends/ do not pare or core.
!ut apples into small pieces. 8dd water, cover, and bring to boil on high heat.
Eeduce heat and simmer for "3 to "< minutes, or until apples are soft. B)tract
-uice.
/o make jelly% *easure apple -uice into a %ettle. 8dd lemon -uice and sugar and
stir well. Boil over high heat to A degrees 5. above the boiling point of water, or
until -elly mi)ture sheets from a spoon. Eemove from heat/ s%im off foam &uic%ly.
#our hot -elly immediately into hot, sterile -ars, leaving H inch headspace. ipe
rims of -ars with a dampened clean paper towel/ ad-ust two'piece metal canning
lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Apple !elly i" a %oili"& water ca""er(
563

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)la4(err# $ell# with liquid petin
2 cups blac%berry -uice ,about 1 &uart bo)es berries.
=G cups sugar
/o prepare juice% 6ort and wash fully ripe berries/ remove any stems or caps.
/o make jelly% *easure -uice into a %ettle. 6tir in sugar. #lace on high heat and,
stirring constantly, bring &uic%ly to a full rolling boil that cannot be stirred down.
8dd pectin and heat again to a full rolling boil. Boil hard for 1 minute. Eemove
from heat/ s%im off foam &uic%ly.

Table 1. !ecomme"ded #rocess time $or 'lacberry !elly i" a %oili"& water ca""er(
564

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)la4(err# $ell# with powdered petin
1G cups blac%berry -uice ,about 1 &uart bo)es berries.
2G cups sugar
/o make jelly% *easure -uice into a %ettle. 8dd pectin and stir well. #lace on high
heat and, stirring constantly, bring &uic%ly to a full rolling boil that cannot be
stirred down. 8dd sugar, continue stirring, and heat again to a full rolling boil. Boil
hard for 1 minute. Eemove from heat/ s%im off foam &uic%ly.
565

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)la4(err# $ell# without added petin
2 cups blac%berry -uice ,about "G &uart bo)es of berries and P cup water.
1 cups sugar
Procedure1
/o Prepare Juice 0 6elect about H firm ripe and P fully ripe berries. 6ort and
wash/ remove any stems or caps. !rush berries, add water, cover and bring to boil
on high heat. 6tir to prevent scorching. Eeduce heat and simmer for < minutes.
hen fruit is tender, pour everything through a double layer of dampened
cheesecloth or a damp -elly bag. 6uspend the bag over a bowl or pan, using a
stand or colander to hold the bag. 7rain the -uice without pressing or s&uee(ing,
which will cause cloudy -elly. If a fruit press is used, the -uice should be restrained
through a -elly bag.
/o Make Jelly 0 6terili(e canning -ars. *easure -uice into saucepot. 8dd sugar
and stir well. Boil over high heat until the temperature measures A45 above the
boiling point of water ,""345 at sea level., or until the -elly mi)ture sheets from a
metal spoon. ,6ee $esting Celly ithout 8dded #ectin..
Eemove from heat/ s%im off foam &uic%ly. #our hot -elly immediately into hot,
sterile -ars, leaving H inch headspace. ipe rims of -ars with a dampened clean
paper towel/ ad-ust two'piece metal canning lids. #rocess in a &oiling 9ater
Canner.
566

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

)utia Palm Fruit $ell# with powdered
petin
Preparation of Juice1
1 &uarts fully ripe fruit
@ cups water
6ort fruit, wash and remove sepals if still attached. Barely cover with water ,about
@ cups., bring to a boil, cover and simmer for about 13 minutes. You can try to
crush the fruit with a potato masher after it starts to coo%/ however, the seeds are
so large that the masher only partially crushes.
!ollect -uice as it drains through a colander, then strain -uice two or three times
through several thic%nesses of damp cheesecloth. >et sit in refrigerator overnight
because it will still contain lots of solids. $he ne)t day, pour off -uice, leaving
residue in bottom of container, and strain -uice again. $he -uice may never be
perfectly clear. $he natural color is yellowish amber. $he -elly is much prettier if
tinted with red food coloring.
Making the Jelly1
<G cups strained -uice ,see above.
5ew drops red food color
=G cups sugar
567

Procedure1 ash and rinse half'pint canning -ars/ %eep hot until ready to use.
#repare two'piece canning lids according to manufacturer9s directions.
*easure palm fruit -uice into a @' or A'&uart saucepan. 6tir pectin into -uice until
dissolved, add food coloring, and bring &uic%ly to a hard boil, stirring occasionally.
8dd sugar all at once. 6tir until sugar dissolves.
Bring to full rolling boil ,a boil that cannot be stirred down./ boil hard for 1 minute
and 1< seconds, stirring constantly. Eemove from heat/ &uic%ly s%im off foam with
metal spoon. 5ill into clean, hot -ars, leaving H'inch headspace. ipe rims of -ars
in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or$or 'utia Palm 4ruit !elly <it9 po<dered pecti) i" a %oili"& water
ca""er(

Cherr# $ell# with liquid petin
1 cups cherry -uice ,about 1 pounds or " &uart bo)es sour cherries and G
cup water.
= cups sugar
568

/o prepare juice% 6elect fully ripe cherries. 6ort, wash, and remove stems/ do
not pit. !rush cherries, add water, cover, bring to boil &uic%ly. Eeduce heat and
simmer 13 minutes. B)tract -uice.
8dd pectin and heat again to a full rolling boil. 8dd pectin/ heat again to full rolling
boil. Boil hard for 1 minute. Eemove from heat/ s%im off foam &uic%ly.
Table 1. !ecomme"ded #rocess time $or (9erry !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
Cherr# $ell# with powdered petin
1G cups cherry -uice ,about 1 pounds or " &uart bo)es sour cherries and G
cup water.
2G cups sugar
569

/o prepare juice% 6elect fully ripe cherries. 6ort, wash, and remove stems/ do
not pit. !rush cherries, add water, cover, bring to boil on high heat. Eeduce heat
and simmer for 13 minutes. B)tract -uice.
Table 1. !ecomme"ded #rocess time $or (9erry !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
Cra(apple $ell# without added petin
2 cups crabapple -uice ,about 1 pounds of crabapples and 1 cups water.
2 cups sugar
/o Prepare Juice 0 6elect firm, crisp crabapples, about H firm ripe and P fully
ripe. 6ort, wash and remove stem and blossom ends/ do not pare or core. !ut
crabapples into small pieces. 8dd water, cover and bring to boil on high heat. 6tir
to prevent scorching. Eeduce heat and simmer for "3 to "< minutes, or until
crabapples are soft. 7o not overcoo%/ e)cess boiling will destroy the pectin, flavor
and color. hen fruit is tender, pour everything through a double layer of
57

dampened cheesecloth or a damp -elly bag. 6uspend the bag over a bowl or pan,
using a stand or colander to hold the bag. 7rain the -uice without pressing or
s&uee(ing, which will cause cloudy -elly. If a fruit press is used, the -uice should be
restrained through a -elly bag.
/o Make Jelly 0 6terili(e canning -ars. *easure -uice into saucepot. 8dd sugar
Canner.
Table 1. !ecomme"ded #rocess time $or (rabapple !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Corno( $ell# with powdered petin
)o ma2e corncob 7uice:
1 do(en medium'si(ed fresh red corncobs from field corn
" &uarts water
)o ma2e 7elly:
1 cups corncob -uice
1 ,1P ounce. pac%age powdered pectin
1 cups sugar
571

Procedure1
)o Prepare Euice ' ash the corncobs and cut into 2'inch lengths. #lace in a large
stoc%pot, add " &uarts water or enough to cover, and bring to a boil. Eeduce heat
and boil slowly for 1< to 23 minutes. 6train the -uice through a double layer of
cheesecloth or a -elly bag. 8llow -uice to drip through the cloth, using a stand or
colander/ do not press or s&uee(e the bag or cloth.
)o <a2e Eelly ' 6terili(e canning -ars. *easure 1 cups of corncob -uice into a large
saucepot. ,ater may be added if needed to ma%e 1 cups li&uid.. 6tir in the pectin
and bring to a boil. 8dd the sugar all at once, and bring the mi)ture bac% to a full
roiling boil while stirring. Boil for < minutes. Eemove from heat/ s%im off foam
&uic%ly. #our hot -elly immediately into hot, sterile -ars, leaving H'inch headspace.
Table 1. !ecomme"ded #rocess time $or (or)cob !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape $ell# with liquid petin
2 cups grape -uice ,about 1G pounds !oncord grapes and G cup water.
= cups sugar
G bottle li&uid pectin
572

/o prepare juice% 6ort, wash, and remove stems from fully ripe grapes. !rush
grapes, add water, cover, and bring to boil on high heat. Eeduce heat and simmer
for 13 minutes. B)tract -uice.
Table 1. !ecomme"ded #rocess time $or Grape !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape $ell# with powdered petin
< cups grape -uice ,about 1G pounds !oncord grapes and 1 cup water.
= cups sugar
573

/o prepare juice% 6ort, wash, and remove stems from fully ripe grapes. !rush
grapes, add water, cover, bring to boil on high heat. Eeduce heat and simmer for
13 minutes. B)tract -uice. $o prevent formation of tartrate crystals in the -elly, let
-uice stand in a cool place overnight, then strain through two thic%nesses of damp
cheesecloth to remove crystals that have formed.
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape $ell# made with fro<en
onentrated 8uie with liquid petin
@G cups sugar
"G cups water
1 si)'ounce cans ,"H cups. fro(en concentrated grape -uice
574

/o make jelly% 6tir the sugar into the water. #lace on high heat and, stirring
constantly, bring &uic%ly to a full rolling boil that cannot be stirred down. Boil hard
for 1 minute. Eemove from heat. 6tir in pectin. 8dd thawed concentrated grape
-uice and mi) well.
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape!Plum $ell# with powdered petin
1G lbs ripe plums
1 lbs ripe !oncord grapes
1 cup water
G tsp butter or margarine to reduce foaming ,optional.
AG cups sugar
1 bo) ,1P o(. powdered pectin
6ield1 8bout 13 half'pints
Procedure1 ash and pit plums/ do not peel. $horoughly crush the plums and
grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and
simmer 13 minutes. 6train -uice through a -elly bag or double layer of cheesecloth.
575

*easure sugar and set aside. !ombine @G cups of -uice with butter and pectin in
large saucepan. Bring to a hard boil over high heat, stirring constantly. 8dd the
sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Eemove from heat, &uic%ly s%im off foam, and fill sterile -ars, leaving H'inch
headspace. 5or more information on how to sterili(e -ars see ?6terili(ation of
Bmpty Cars?.
Table 1. !ecomme"ded #rocess time $or Grape#Plum !elly i" a %oili"&'water ca""er(

%oquat $ell# without added petin
2 cups lo&uat -uice
2 cups sugar
Procedure1
)o Prepare Euice06elect full si(e lo&uats that are still hard. ash lo&uats and
remove seeds and blossom ends. #lace in a saucepan and barely cover with cold
water. !oo% slowly until pulp is very soft. 6tir to prevent scorching. hen fruit is
soft, pour everything through a double layer of dampened cheesecloth or a damp
-elly bag. 6uspend the bag over a bowl or pan, using a stand or colander to hold
the bag. 7rain the -uice without pressing or s&uee(ing, which will cause cloudy
-elly. If a fruit press is used, the -uice should be restrained through a -elly bag.
576

!o 'ake 4elly06terili(e canning -ars. !oo% -uice down until thic% and cherry
colored. *easure -uice into a saucepot, add sugar and stir well. Boil over high heat
until the temperature measures A45 above the boiling point of water ,""345 at sea
level., or until the -elly mi)ture sheets from a metal spoon. ,6ee $esting Celly
ithout 8dded #ectin..
Canner.
Table 1. !ecomme"ded #rocess time $or 6oCuat !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Ma#haw $ell# without added petin
*ahaw Cuice ,1 pound mayhaws and " cups water.
6ugar ,P cup for each cup of -uice.
6ield1 8bout " half'pint -ars
Procedure1
/o Prepare Juice06elect about H firm ripe and P fully ripe mayhaws. Bring
mayhaws and water to a boil in a saucepan. 6tir to prevent scorching. Eeduce heat
and simmer 13 to 1< minutes or until tender enough to mash. 7o not overcoo%/
e)cess boiling will destroy the pectin, flavor and color. hen fruit is tender, pour
577

everything through a double layer of dampened cheesecloth or a damp -elly bag.
6uspend the bag over a bowl or pan, using a stand or colander to hold the bag.
7rain the -uice without pressing or s&uee(ing, which will cause cloudy -elly. If a
fruit press is used, the -uice should be restrained through a -elly bag
/o Make Jelly06terili(e canning -ars. *easure -uice into a saucepot. 8dd sugar
Canner.
Table 1. !ecomme"ded #rocess time $or -ay9a< !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Ma#haw $ell# with powdered petin
,Good to serve over cream cheese with cra%ers.
2 cups mahaw -uice ,see *a%ing *ayhaw Cuice below.
578

<G cups sugar
Procedure1 6terili(e canning -ars. *easure -uice into a large pot ,about A' to 13'
&uart si(e.. *i) pectin thoroughly with -uice and bring &uic%ly to a hard, rolling
boil, stirring occasionally. 8dd all the sugar at one time. 6tir until sugar dissolves,
and bring again to a full rolling boil ,a boil that rises to the top and cannot be
stirred down.. Boil hard for 1 minute and 1< seconds, stirring constantly. Eemove
from heat/ s%im off foam with a metal spoon. #our at once into hot, sterili(ed -elly
-ars, leaving H'inch headspace. ipe rims of -ars with a dampened clean paper
towel/ ad-ust two'piece metal canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or -ay9a< Pepper !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
Making Mayha' Juice
Amount to ;ather: +ne gallon ,2 &uarts. or about 2 G pounds of mayhaws will
yield about 1" cups of strained, flavorful -uice, enough for three batches of -elly.
$wo &uarts of mayhaws coo%ed will yield @ cups of fruit and about " cups of pulp
when the drained fruit is put through a food mill.
ma%ing -elly is to begin with a -uice ,-elly stoc%. that has a full'bodied, mayhaw
flavor. If too much water is used in coo%ing, the uni&ue fragrance and taste will
not match up to what is e)pected in &uality -elly.
/o Prepare Juice or Jelly Stock: 6ort mayhaws, removing decayed fruit and
trash. You can leave the tiny stems and dar% blossom end on the fruit. ash
thoroughly. *easure or weigh fruit and put in large saucepan. 5or each gallon ,2
&uarts or about 2 G pounds. of mayhaws, cover with 1 &uarts ,1" cups. of water.
5or " &uarts of fruit ,a little over " pounds., cover with @ cups water.
579

Bring to a boil, cover and coo% gently for about 13 minutes. !ool and drain -uice
first through a colander, pressing fruit lightly with the bac% of a spoon. $hen strain
the -uice through two or three thic%nesses of damp cheesecloth, through a -elly
bag or a clean thin white cloth. >eave the sediment which settles to the bottom.
5rom 1 gallon of mayhaws you should have about 1" cups of strained -uice.
ItJs easy to free(e the -uice for ma%ing fresh -elly year round. #ut 2 cups of -uice
,for one batch of -elly. in an airtight container''glass -ar, rigid plastic container or
heavy plastic free(er bag. >eave G' inch headspace in rigid containers or 1 inch in
glass -ars to prevent brea%age.

Ma#haw!Pepper $ell# with powdered
petin
,Good to serve over cream cheese with cra%ers.
2 cups mahaw -uice ,see *a%ing *ayhaw Cuice below.
<G cups sugar
H cup fresh, seeded, chopped -alepeno peppers
H cup fresh, seeded, chopped red hot chili peppers ,or other red hot
peppers.
G cup vinegar
Procedure1 6terili(e canning -ars. 8dd pectin and G cup of the sugar to mayhaw
-uice. Bring to a boil, stirring constantly. 8dd remainder of sugar and bring to
"3345 ,a simmering boil.. 6immer for 1< minutes. 6%im foam. 8dd chopped
peppers and vinegar. 6immer for "3 minutes longer. #our &uic%ly into hot,
sterili(ed -ars, leaving H'inch headspace. ipe rims of -ars with a dampened clean
Canner.
58

Table 1. !ecomme"ded #rocess time $or -ay9a< Pepper !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
Making Mayha' Juice
Amount to ;ather: +ne gallon ,2 &uarts. or about 2 G pounds of mayhaws will
yield about 1" cups of strained, flavorful -uice, enough for three batches of -elly.
$wo &uarts of mayhaws coo%ed will yield @ cups of fruit and about " cups of pulp
when the drained fruit is put through a food mill.
ma%ing -elly is to begin with a -uice ,-elly stoc%. that has a full'bodied, mayhaw
flavor. If too much water is used in coo%ing, the uni&ue fragrance and taste will
not match up to what is e)pected in &uality -elly.
/o Prepare Juice or Jelly Stock: 6ort mayhaws, removing decayed fruit and
trash. You can leave the tiny stems and dar% blossom end on the fruit. ash
thoroughly. *easure or weigh fruit and put in large saucepan. 5or each gallon ,2
&uarts or about 2 G pounds. of mayhaws, cover with 1 &uarts ,1" cups. of water.
5or " &uarts of fruit ,a little over " pounds., cover with @ cups water.
Bring to a boil, cover and coo% gently for about 13 minutes. !ool and drain -uice
first through a colander, pressing fruit lightly with the bac% of a spoon. $hen strain
the -uice through two or three thic%nesses of damp cheesecloth, through a -elly
bag or a clean thin white cloth. >eave the sediment which settles to the bottom.
5rom 1 gallon of mayhaws you should have about 1" cups of strained -uice.
ItJs easy to free(e the -uice for ma%ing fresh -elly year round. #ut 2 cups of -uice
,for one batch of -elly. in an airtight container''glass -ar, rigid plastic container or
heavy plastic free(er bag. >eave G' inch headspace in rigid containers or 1 inch in
glass -ars to prevent brea%age.

581

Mint $ell# with liquid petin
1'P cups mint -uice ,1G cups firmly pac%ed fresh mint and "H cups water.
1'G cups sugar
1 pouch li&uid pectin ,1 o(..
6ield1 8bout 1 or 2 half'pint -ars
/o prepare juice% ash mint, crush leaves and stems or finely chop. #lace in
saucepan, add water and bring &uic%ly to a boil. Eemove from heat, cover and let
stand 13 minutes. ,8 few drops of green food coloring can be added if desired..
6train to remove mint. 7iscard mint.
/o make jelly% *easure 1'P cups mint -uice into a large saucepot. 6tir in the
sugar and lemon -uice. #lace on high heat, stir constantly and bring to a full boil
that cannot be stirred down. 8dd the li&uid pectin and heat again to a full rolling
boil. Boil hard for 1 minute. Eemove from heat/ &uic%ly s%im off foam.
Table 1. !ecomme"ded #rocess time $or -i)t !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

582

Mint $ell# II with liquid petin
1 cup chopped mint leaves and tender stems
1 cup water
G cup cider vinegar
1G cups sugar
< drops green food coloring
/o prepare mint% ash and chop mint. #ac% solidly in a cup.
/o make jelly% *easure mint into a %ettle. 8dd vinegar, water, and sugar/ stir
well. #lace on high heat and, stirring constantly, bring &uic%ly to a full rolling boil
that cannot be stirred down. 8dd food coloring and pectin/ heat again to full rolling
boil. Boil hard for G minute. Eemove from heat. 6%im. 6train through two
thic%nesses of damp cheesecloth
Table 1. !ecomme"ded #rocess time $or -i)t !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

583

Mi3ed Fruit $ell# with liquid petin
" cups cranberry -uice ,about 1 pound cranberries and " cups water.
" cups &uince -uice ,about " pounds &uince and 2 cups water.
1 cup apple -uice ,about P pound apples and P cup water.
=G cups sugar
/o prepare fruit% 6ort and wash fully ripe cranberries. 8dd water, cover, and
bring to a boil on high heat. Eeduce heat and simmer for "3 minutes. B)tract -uice.
6ort and wash &uince. Eemove stem and blossom ends/ do no pare or core. 6lice
very thin or cut into small pieces. 8dd water, cover, and bring to a boil on high
heat. Eeduce heat and simmer for "< minutes. B)tract -uice. 6ort and wash
apples. Eemove stem and blossom ends/ do not pare or core. !ut into small
pieces. 8dd water, cover, and bring to a boil on high heat. Eeduce heat and
simmer "3 minutes.eB)tract -uice.
0-/1 $hese -uices may be prepared when the fruits are in season and then
fro(en or canned until the -elly is made.
/o make jelly% *easure -uices into a %ettle. 6tir in sugar. #lace on high heat and,
Table 1. !ecomme"ded #rocess time $or -ixed 4ruit !elly i" a %oili"& water ca""er(
584

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Mul(err# $ell# with liquid petin
1 cups mulberry -uice ,Use 1 pounds ripe mulberries.
G cup lemon -uice
= cups sugar
Procedure1 ash and rinse -ars/ %eep warm until ready to fill. #repare lids
according to manufacturer9s directions.
6ort and wash berries/ remove stems. #ut mulberries in saucepan and crush. :eat
gently until -uice starts to flow. !over and simmer for 1< minutes. #lace in -elly
bag and s&uee(e out -uice. *easure 1 cups of -uice into a very large pot/ add
lemon -uice and sugar and mi) well. Bring &uic%ly to hard boil over high heat,
stirring constantly. 8dd pectin all at once. Bring to a full rolling boil, ,a boil that
cannot be stirred down./ boil hard for 1 minute, stirring constantly. Eemove from
heat/ s%im off foam with a metal spoon. #our at once into clean, hot -ars, leaving
only H inch headspace. ipe rims of -ars with a dampened clean paper towel/
ad-ust two'piece metal canning lids. #rocess in a &oiling 9ater Canner%
Table 1. !ecomme"ded #rocess time $or -ulberry !elly <it9 liCuid pecti) i" a %oili"& water ca""er(
585

Mul(err# $ell# with powdered petin
1G cups mulberry -uice
Use " &ts. mulberriesM ,P ripe, H red.
< cups sugar
M If all berries are ripe, add H cup lemon -uice to fruit -uice
6ield1 8bout @'= half'pint -ars
Procedure1 ash and rinse -ars/ %eep warm until ready to fill. #repare lids
according to manufacturer9s directions.
6ort and wash berries/ remove stems. !rush berries thoroughly/ heat slowly until
-uice starts to flow. ,!aution: Berries will stain items and hands easily.. !over/
simmer 13 minutes. #lace in -elly bag and s&uee(e out -uice. *easure -uice, mi)
with powdered pectin in saucepan. Bring &uic%ly to a hard boil, stirring constantly.
8dd sugar all at once. Bring to a full rolling boil, ,a boil that cannot be stirred
down./ boil hard 1 minute, stirring constantly. Eemove from heat/ s%im off foam
with a metal spoon. #our at once into clean, hot -ars, leaving only H inch
headspace. ipe rims of -ars with a dampened clean paper towel/ ad-ust two'piece
metal canning lids. #rocess in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or -ulberry !elly <it9 po<dered pecti) i" a %oili"& water ca""er(

586

Musadine or Suppernong $ell# without
added petin
2 cups muscadine or scuppernong -uice
1 cups sugar
6ield1 1 or 2 half'pint -ars
Procedure1
)o Prepare Euice06elect grapes that are in the -ust ripe stage. ash and crush
grapes. ithout adding water, boil and simmer for about 13 minutes, stirring
constantly. #ress -uice from the heated grapes. #our the cool -uice into glass
containers and set in refrigerator. $he ne)t day strain the -uice through a cloth
-elly bag. 7o not s&uee(e the bag.
!o 'ake 4elly06terili(e canning -ars. :eat 2 cups of -uice to boiling in a
saucepot. 8dd 1 cups sugar and stir until the sugar dissolves. $hen boil rapidly
over high heat to A45 above the boiling point of water or until -elly mi)ture sheets
from a spoon. ,6ee $esting Celly ithout 8dded #ectin..
Canner.
Table 1. !ecomme"ded #rocess time $or -uscadi)e or Scupper)o)2 !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

587

2range $ell# made from fro<en
onentrated 8uie with liquid petin
1" ounces concentrated orange -uice, thawed
"G cups water
2G cups sugar
6ield1 < or @ half'pint -ars
Procedure1
/o Make Jelly06terili(e canning -ars. *easure sugar and set aside. *i) -uice and
water in a saucepot. 6tir in powdered pectin. Bring to a full boil over high heat,
stirring constantly. 8t once stir in sugar. 6tir and bring to a full rolling boil that
cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Canner.
Table 1. !ecomme"ded #rocess time $or >ra)2e !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

588

2range $ell# made from fro<en
onentrated 8uie with powdered petin
1" ounces concentrated orange -uice, thawed
"G cups water
2G cups sugar
6ield1 < or @ half'pint -ars
Procedure1
/o Make Jelly06terili(e canning -ars. *easure sugar and set aside. *i) -uice and
water in a saucepot. 6tir in powdered pectin. Bring to a full boil over high heat,
stirring constantly. 8t once stir in sugar. 6tir and bring to a full rolling boil that
cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Canner.
Table 1. !ecomme"ded #rocess time $or >ra)2e !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
2range $ell# /Spied0 with powdered
petin
589

" cups orange -uice ,about < medium oranges.
1F1 cup lemon -uice ,about " medium lemons.
"F1 cup water
" tablespoons orange peel, finely chopped
G teaspoon whole cloves
2 stic%s cinnamon, " inches long
1G cups sugar
/o make jelly% *i) orange -uice, lemon -uice, and water in a large saucepan. 6tir
in pectin. #lace orange peel, allspice, loves, and cinnamon stic%s loosely in a clean
white cloth/ tie with a string and add to fruit mi)ture. #lace on high heat and,
8dd sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1
minute. Eemove from heat. Eemove spice bag and s%im off foam &uic%ly.
Table 1. !ecomme"ded #rocess time $or Spiced >ra)2e !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

59

Plum $ell# with liquid petin
2 cups plum -uice ,about 2G pounds plums and G cup water.
=G cups sugar
/o prepare juice% 6ort and wash fully ripe plums and cut in pieces/ do not peel or
pit. !rush fruit, add water, cover, and bring to boil over high heat. Eeduce heat
and simmer for 13 minutes. B)tract -uice.
Table 1. !ecomme"ded #rocess time $or Plum !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum $ell# with powdered petin
591

< cups plum -uice ,about 2G pounds plums and 1 cup water.
= cups sugar
/o prepare juice% 6ort and wash fully ripe plums and cut in pieces/ do not peel or
pit. !rush fruit, add water, cover, and bring to boil on high heat. Eeduce heat and
simmer for 13 minutes. B)tract -uice.

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

592

Plum $ell# without added petin
#lum -uice ,1 pound plums and G cup water.
6ugar ,P cup to each cup of -uice.
Procedure1
)o Prepare Euice0ash plums well. !rush fruit, add water, cover and bring to a
boil over high heat. Eeduce heat and simmer 1< to "3 minutes or until fruit is soft.
hen fruit is tender, pour everything through a double layer of dampened
cheesecloth or a damp -elly bag. 6uspend the bag over a bowl or pan, using a
stand or colander to hold the bag. 7rain the -uice without pressing or s&uee(ing,
which will cause cloudy -elly. If a fruit press is used, the -uice should be restrained
through a -elly bag.
!o 'ake 4elly06terili(e canning -ars. !oo% -uice down until thic% and cherry
colored. *easure -uice into a saucepot, add sugar and stir well. Boil over high heat
until the temperature measures A45 above the boiling point of water ,""345 at sea
level., or until the -elly mi)ture sheets from a metal spoon. ,6ee $esting Celly
ithout 8dded #ectin..
Canner.
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
593

"uine $ell# without added petin
1P cups &uince -uice ,about 1G pounds &uince and = cups water.
H cups lemon -uice
1 cups sugar
/o prepare juice% 6elect about one'fourth underripe and three fourths fully ripe
&uince. 6ort, wash, and remove stems and blossom ends/ do not pare or core.
6lice &uince very thin or cut into small pieces. 8dd water, cover, and bring to boil
on high heat. Eeduce heat and simmer for "< minutes. B)tract -uice.
/o make jelly% *easure &uince -uice into a %ettle. 8dd lemon -uice and sugar and
stir well. Boil over high heat to A degrees 5. above the boiling point of water, or
until -elly mi)ture sheets from a spoon. Eemove from heat/ s%im off foam &uic%ly.
Table 1. !ecomme"ded #rocess time $or 7ui)ce !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

594

Rhu(ar(!Straw(err# $ell# with liquid
petin
Stra'(erry-.hu(ar( Jelly
1'1F" lbs red stal%s of rhubarb
1'1F" &ts ripe strawberries
1F" tsp butter or margarine to reduce foaming ,optional.
@ cups sugar
@ o( li&uid pectin
6ield1 8bout = half'pints
Procedure1 ash and cut rhubarb into 1'inch pieces and blend or grind. ash,
stem, and crush strawberries, one layer at a time, in a saucepan. #lace both fruits
in a -elly bag or double layer of cheesecloth and gently s&uee(e out -uice. *easure
1'1F" cups of -uice into a large saucepan. 8dd butter and sugar, thoroughly mi)ing
into -uice. Bring to a boil over high heat, stirring constantly. Immediately stir in
pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Eemove from heat, &uic%ly s%im off foam, and fill sterile -ars, leaving 1F2'inch
Bmpty Cars?.
Table 1. !ecomme"ded #rocess time $or Stra<berry#;9ubarb !elly i" a %oili"&'water ca""er(

595

Suppernong or Musadine $ell# without
added petin
2 cups muscadine or scuppernong -uice
1 cups sugar
6ield1 1 or 2 half'pint -ars
Procedure1
)o Prepare Euice06elect grapes that are in the -ust ripe stage. ash and crush
grapes. ithout adding water, boil and simmer for about 13 minutes, stirring
constantly. #ress -uice from the heated grapes. #our the cool -uice into glass
containers and set in refrigerator. $he ne)t day strain the -uice through a cloth
-elly bag. 7o not s&uee(e the bag.
!o 'ake 4elly06terili(e canning -ars. :eat 2 cups of -uice to boiling in a
saucepot. 8dd 1 cups sugar and stir until the sugar dissolves. $hen boil rapidly
over high heat to A45 above the boiling point of water or until -elly mi)ture sheets
from a spoon. ,6ee $esting Celly ithout 8dded #ectin..
Canner.
Table 1. !ecomme"ded #rocess time $or -uscadi)e or Scupper)o)2 !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

596

Straw(err# $ell# with liquid petin
2 cups strawberry -uice ,about 1 &uart bo)es berries.
=G cups sugar
Table 1. !ecomme"ded #rocess time $or Stra<berry !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Straw(err# $ell# with powdered petin
597

1G cups strawberry -uice ,about 1 &uart bo)es berries.
2G cups sugar
Table 1. !ecomme"ded #rocess time $or Stra<berry !elly i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Straw(err#!Rhu(ar( $ell# with liquid
petin
Stra'(erry-.hu(ar( Jelly
598

1'1F" lbs red stal%s of rhubarb
1'1F" &ts ripe strawberries
1F" tsp butter or margarine to reduce foaming ,optional.
@ cups sugar
@ o( li&uid pectin
6ield1 8bout = half'pints
Procedure1 ash and cut rhubarb into 1'inch pieces and blend or grind. ash,
stem, and crush strawberries, one layer at a time, in a saucepan. #lace both fruits
in a -elly bag or double layer of cheesecloth and gently s&uee(e out -uice. *easure
1'1F" cups of -uice into a large saucepan. 8dd butter and sugar, thoroughly mi)ing
into -uice. Bring to a boil over high heat, stirring constantly. Immediately stir in
pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Eemove from heat, &uic%ly s%im off foam, and fill sterile -ars, leaving 1F2'inch
Bmpty Cars?.
Table 1. !ecomme"ded #rocess time $or Stra<berry#;9ubarb !elly i" a %oili"&'water ca""er(

599

Conserves Conserves Conserves Conserves

+pple Conserve with powdered petin
2G cups finely chopped red apples ,about 1 pounds apples.
G cup water
H cup lemon -uice
G cup raisins
<G cups sugar
G cup chopped nuts
/o prepare fruit% 6elect tart apples. 6ort and wash apples. Eemove stem and
blossom ends and core/ do not pare. !hop apples fine.
/o make conserve% !ombine apples, water, lemon -uice, and raisins in a %ettle.
8dd pectin and stir well. #lace on high heat and, stirring constantly, bring &uic%ly
to a full boil with bubbles over the entire surface. 8dd sugar, continue stirring, and
heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. 8dd
nuts. Eemove from heat. If desired, add 1 or 2 drops red food coloring. 6%im.
6

5ill hot conserve immediately into hot, sterile -ars, leaving H inch headspace. ipe

Table 1. !ecomme"ded #rocess time $or Apple (o)ser&e i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

+priot!2range Conserve without added
petin
1G cups chopped drained apricots ,about " "3'o(. cans of unpeeled apricots
or 1 pound dried apricots.
1G cups orange -uice ,1 or 2 medium'si(e oranges.
#eel of G orange, shredded very fine
" tablespoons lemon -uice 1H cups sugar
G cup chopped nuts
/o prepare dried apricots% !oo% apricots uncovered in 1 cups water until tender
,about "3 minutes./ drain and chop.
61

/o make conserve% !ombine all ingredients e)cept nuts. !oo% to ; degrees 5
above the boiling point of water, or until thic%, stirring constantly. 8dd nuts/ stir
well. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or Apricot#>ra)2e (o)ser&e i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Cran(err# Conserve without added petin
1 unpeeled, finely chopped orange
1 cup water
1 cups sugar
1 &uart cranberries, washed
G cup seedless raisins
G cup chopped nuts
Procedure1 !ombine orange and water/ coo% rapidly until peel is tender ,about "3
minutes.. 8dd cranberries, sugar and raisins. Bring slowly to boiling, stirring
occasionally until sugar dissolves. !oo% rapidly, almost to the -ellying point of
""345 ,about A minutes.. 8s mi)ture thic%ens, stir fre&uently to prevent stic%ing.
8dd nuts during the last < minutes of coo%ing. #our hot conserve into hot -ars,
leaving H'inch headspace. ipe rims of -ars with a dampened clean paper towel/
apply two'piece metal canning lids. #rocess in a Boiling ater !anner.
62

Table 1. !ecomme"ded #rocess time $or (ra)berry (o)ser&e i" a %oili"& water ca""er(

'amson Plum!2range Conserve with
powdered petin
1G cups finely chopped damson plums ,about 1G pounds plums.
1 cup finely chopped oranges ,1 or " oranges.
#eel of G orange
" cups water
G cup seedless raisins
= cups sugar
G chopped nuts
/o prepare fruit% 6ort and wash plums, remove pits. !hops plums fine. #eel and
chop oranges. 6hred peel of G orange very fine. !ombine orange and peel, add
the water, cover, and simmer for "3 minutes.
/o make conserve% *easure chopped plums into a %ettle. 8dd orange, raisins,
and pectin and stir well. #lace on high heat and, stirring constantly, bring &uic%ly
to a full boil with bubbles over the entire surface. 8dd sugar, continue stirring, and
heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. 6tir in
nuts. Eemove from heat/ s%im.
63

Table 1. !ecomme"ded #rocess time $or Aamso) Plum#>ra)2e (o)ser&e i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Grape Conserve without added petin
2G cups grapes with s%ins removed ,about 2 pounds !oncord grapes.
1 orange
2 cups sugar
1 cup seedless raisins
G teaspoon salt
6%ins from grapes
1 cup nuts, chopped fine
/o prepare fruit% 6ort and wash grapes/ remove from stems. 6lip s%ins from
grapes/ save s%ins. *easure s%inned grapes into a %ettle and boil, stirring
constantly, for about 13 minutes, or until seeds show. #ress through a sieve to
remove seeds. !hop orange fine without peeling it.
/o make conserve% 8dd orange, sugar, raisins, and salt to sieved grapes. Boil
rapidly, stirring constantly, until the mi)ture begins to thic%en ,about 13 minutes..
64

8dd grape s%ins and boil, stirring constantly, to ; degrees 5. above the boiling
point of water ,about 13 minutes.. 7o not overcoo%/ the mi)ture will thic%en more
on cooling. 8dd nuts and stir well. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or Grape (o)ser&e i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum Conserve without added petin
"G &uarts chiopped, pitted plums ,about 2G pounds.
P cup thinly sliced orange peel
" cups seedless raisins
1P cups chopped orange pulp ,about " large oranges.
@ cups sugar
" cups bro%en pecan or other nuts
Procedure1 6terili(e canning -ars. !ombine plums, orange pulp and peel, raisins,
and sugar/ slowly bring to boiling, stirring occasionally until sugar dissolves. !oo%
rapidly, about 1< to "3 minutes, almost to the -ellying point ,which is A45 above
the boiling point of water, or ""345 at sea level.. 8s the mi)ture thic%ens, stir
fre&uently to prevent stic%ing. 8dd nuts during the last < minutes of coo%ing. #our
the hot conserve into hot, sterile -ars, leaving H inch headspace. ipe rims of -ars
65

Table 1. !ecomme"ded #rocess time $or Plum (o)ser&e i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Preserves Preserves Preserves Preserves

$hese ?preserves? contain large or whole pieces of fruit within a thic%ened sugar
syrup of medium to thic% consistency. 5ruit pieces retain their si(e and shape. If
you are loo%ing for a -am'li%e spread, please refer to the sections on -ams,
marmalades and conserves.
66

$he sugar is necessary for the preservation in these methods. $hese products
cannot be made without the sugar, or with sugar substitutes. $he sugar should not
be reduced, either. If you want reduced sugar preserves, try -ams made with
purchased pectins sold specifically for reduced' or no'sugar'added -ams and
-ellies.

Fig Preserves
1 &uarts figs
1 &uarts boiling water
2 cups sugar
1G &uarts water
" lemons, thinly sliced ,optional.
Procedure1 #our 1 &uarts boiling water over figs. >et stand 1< minutes. 7rain and
discard li&uid. Einse figs in cold water and drain. #repare syrup by mi)ing sugar,
1G &uarts water and lemon. Boil rapidly 13 minutes. 6%im syrup/ remove and
discard lemon slices. 7rop figs carefully into the boiling hot syrup, a few at a time.
!oo% rapidly until figs are transparent. Eemove figs and place in shallow pan. Boil
syrup until thic%, pour over figs and let stand @ to A hours.
6terili(e canning -ars. Eeheat figs and syrup to boiling. #our hot preserves into hot
-ars, leaving H inch headspace. ipe rims of -ars with a dampened clean paper
towel/ ad-ust two'piece metal canning lids. #rocess in a Boiling ater !anner.
Table 1. !ecomme"ded #rocess time $or 4i2 Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15
67

Pear Preserves
1G cups sugar
"G cups water
@ medium cored, pared, hard, ripe pears, cut in halves or &uarters ,about "
lbs.
1G cups sugar
1 thinly sliced lemon
Procedure1 : !ombine 1G cups sugar and water/ coo% rapidly for " minutes. 8dd
pears and boil gently for 1< minutes. 8dd remaining sugar and lemon stirring until
sugar dissolves. !oo% rapidly until fruit is clear, about "< minutes. !over and let
stand 1" to "2 hours in refrigerator.
6terili(e canning -ars. :eat fruit and syrup to boiling. #ac% fruit into hot -ars,
leaving H inch headspace. !oo% syrup 1 to < minutes, or longer if too thin. #our
hot syrup over fruit, leaving H inch headspace. ipe rims of -ars with a dampened
clean paper towel/ ad-ust two'piece metal canning lids.. #rocess in a Boiling ater
!anner.
0-/: 6mall pears may be preserved whole with stem intact/ peel pears and
wash stem well. 5or best flavor, Iiefer pear preserves should be stored in a cool,
dry place from 1 to < wee%s after processing before using. 8 piece of preserved
ginger may be added to each -ar.
Table 1. !ecomme"ded #rocess time $or Pear Preser&es i" a %oili"& water ca""er(
68

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Plum Preserves
< !ups pitted, tart plums ,about "G pounds.
2 cups sugar
1 cup water
Procedure1 6terili(e canning -ars. !ombine all ingredients. Bring slowly to boiling,
stirring until sugar dissolves. Boil rapidly over high heat, about 1< minutes, almost
to the -ellying point ,which is A45 above the boiling point of water, or ""345 at sea
level.. 6tir fre&uently to prevent stic%ing or burning. #our hot preserves into hot
-ars, leaving H inch headspace. ipe rims of -ars with a dampened clean paper
towel/ ad-ust two'piece metal canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Plum Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Straw(err# Preserves
69

@ cups prepared strawberries ,about " &uart bo)es strawberries.
2G cups sugar
/o prepare fruit% 6elect large, firm, tart strawberries. ash and drain berries/
remove caps.
/o make preserve% !ombine prepared fruit and sugar in alternate layers and let
stand for A to 13 hours or overnight in the refrigerator or other cool place. :eat
the fruit mi)ture to a boiling, stirring gently. Boil rapidly, stirring as needed to
prevent stic%ing. !oo% to ; degrees 5. above the boiling point of water, or until the
syrup is somewhat thic% ,about 1< or "3 minutes.. Eemove from heat/ s%im.
5ill hot preserves immediately into hot, sterile -ars, leaving H inch headspace.
canning lids. #rocess in a &oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or Stra<berry Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

*atermelon Rind Preserves
1G &uarts trimmed and cut watermelon rind pieces
2 tablespoons salt
" &uarts cold water
61

1 tablespoon ground ginger
2 cups sugar
H cup lemon -uice
= cups water
1 thinly sliced lemon ,optional.
Procedure1
!o )repare %atermelon 3ind O $rim green s%in and pin% flesh from thic%
watermelon rind/ cut into 1 inch pieces. 7issolve salt in " &uarts water and pour
over rind/ let stand for < to @ hours in refrigerator. 7rain/ rinse and drain again.
!over with cold water and let stand 13 minutes. 7rain. 6prin%le ginger over rind/
cover with water and coo% until for% tender. 7rain.
!o 'ake )reserves ' 6terili(e canning -ars. !ombine sugar, lemon -uice and =
cups water. Boil < minutes/ add prepared watermelon rind and boil gently for 13
minutes. 8dd sliced lemon and coo% until the melon rind is clear. #ac% hot
preserves into hot -ars, leaving H'inch headspace. ipe rims of -ars with a
dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess in a
&oiling 9ater Canner.
Table 1. !ecomme"ded #rocess time $or 1atermelo) ;i)d Preser&es i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

611

Marmalades Marmalades Marmalades Marmalades

+pple Marmalade without added petin
A cups thinly sliced apples ,about 1 pounds.
1 orange
1G cups water
< cups sugar
/o prepare fruit% 6elect tart apples. ash, pare, &uarter, and core the apples.
6lice thin. Duarter the orange, remove any seeds, and slice very thin.
612

/o make marmalade% :eat water and sugar until sugar is dissolved. 8dd the
lemon -uice and fruit. Boil rapidly, stirring constantly, to ; degrees 5 above the
boiling point of water, or until the mi)ture thic%ens. Eemove from heat/ s%im.
5ill hot marmalade immediately into hot, sterile -ars, leaving H inch headspace.

Table 1. !ecomme"ded #rocess time $or Apple -armalade i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Citrus Marmalade without added petin
%.ote: Wen peeling citrus fruits for marmalades* be sure to include some of te
wite membrane found 7ust under te s2in& )is is were most of te pectin is
located&(
P cup grapefruit peel ,from grapefruit.
P cup orange peel ,1 orange.
1F1 cup lemon peel ,1 lemon.
1 &uart cold water
pulp of 1 grapefruit
pulp of 2 medium'si(ed oranges
" cups boiling water
1 cups sugar
613

!o )repare (ruit 0 ash and peel fruit. !ut peel in thin strips into a saucepan.
8dd cold water and simmer, covered, until tender ,about 13 minutes.. 7rain.
Eemove seeds and membrane from peeled fruit. !ut fruit into small pieces.
!o 'ake 'armalade 0 6terili(e canning -ars. !ombine peel and fruit in
saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring
fre&uently, until the temperature measures A45 above the boiling point of water
,""345 at sea level., about "3 minutes. Eemove from heat/ s%im. #our hot
marmalade into hot, sterile -ars, leaving H inch headspace. ipe rims of -ars with
a dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess in a
Table 1. !ecomme"ded #rocess time $or (itrus -armalade i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Cran(err# Marmalade with powdered
petin
" oranges
1 lemon
1 cups water
1 pound cranberries ,about 2 cups.
= cups sugar
614

/o prepare fruit% #eel oranges and lemon/ remove half of white part of rinds.
5inely chop or grind the remaining rinds. #ut in large saucepan. 8dd water, bring
to a boil. !over and simmer "3 minutes, stirring occasionally. !hop peel fruit. 6ort
and wash fully ripe cranberries. 8dd fruit to rind/ cover and coo% slowly 13
minutes longer.
/o make marmalade% *easure @ cups of fruit into a large %ettle. 8dd water to
ma%e @ cups if necessary. 8dd pectin and stir well. #lace on high heat and, stirring
constantly, bring &uic%ly to a full boil with bubbles over the entire surface. 8dd
sugar, continue stirring, and heat again to full rolling boil. Boil hard for 1 minute,
stirring constantly. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or (ra)berry -armalade i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

615

Peah!2range Marmalade without added
petin
< cups finely chopped or ground peaches ,about 2 pounds peaches.
1 cup finely chopped or ground oranges,about " medium'si(e oranges.
#eel of 1 orange, shredded very fine
@ cups sugar
pits. 5inely chop or grind the peaches. Eemove peel, white portion, and see%s from
oranges. 5inely chop or grind the pulp.
/o make marmalade% *easure the prepared fruit into a %ettle. 8dd remaining
ingredients and stir well. Boil rapidly, stirring constantly, to ; degrees 5. above the
boiling point of water, or until the mi)ture thic%ens. Eemove from heat/ s%im.
Table 1. !ecomme"ded #rocess time $or Peac9#>ra)2e -armalade i" a %oili"& water ca""er(
Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

616

&omato Marmalade without added petin
1 &uarts ripe tomatoes ,about <G pounds tomatoes.
1 oranges
" lemons
2 stic%s cinnamon ,1'inch pieces.
@ whole allspice
@ cups sugar
1 teaspoon salt
/o Prepare Fruit and Spices O #eel tomatoes/ cut tomatoes in small pieces.
7rain. 6lice oranges and lemons very thin/ &uarter the slices. $ie cinnamon,
allspice and cloves in a cheesecloth bag.
/o Make Marmalade ' 6terili(e canning -ars. #lace tomato pieces in a large
%ettle. 8dd sugar and salt/ stir until dissolved. 8dd oranges, lemons and spice bag.
Bring to a boil, stirring constantly. !ontinue to boil rapidly, stirring constantly, until
thic% and clear ,about <3 minutes.. Eemove from heat/ s%im off foam. 5ill hot
marmalade into hot -ars, leaving H inch headspace. ipe rims of -ars with a
dampened clean paper towel/ ad-ust two'piece metal canning lids. #rocess in a

Table 1. !ecomme"ded #rocess time $or Tomato -armalade i" a %oili"& water ca""er(
617

Hot
Hal$'#i"ts
or Pi"ts
0 mi) 1 15

Redued Sugar Reipes Redued Sugar Reipes Redued Sugar Reipes Redued Sugar Reipes

618

Ma4ing Redued!Sugar Fruit Spreads
8 variety of fruit spreads may be made that are taseful, yet lower in sugars and
calories than regular -ams and -ellies. $he following are recipes for reduced'sugar
fruit spreads. Gelatin may be used as a thic%ening agent, as indicated in two of the
following recipes. 6weet fruits, apple -uice, spices, andFor a li&uid, low'calorie
sweetener are used to provide the sweet flavor of the fruit spreads. hen gelatin
is used in the recipe, the -ars of spread should not be processed. $hey should be
refrigerated and used within 2 wee%s.

Redued!Sugar Peah!Pineapple Spread
Peach-Pineapple Spread
2 cups drained peach pulp ,procedure as below.
" cups drained unsweetened crushed pineapple
" cups sugar ,optional.
$his recipe may be made with any combination of peaches, nectarines, apricots,
and plums.
$his recipe may be made without sugar or with up to " cups, according to taste or
preference. Kon'nutritive sweeteners may be added. If aspartame ,a low'calorie
nutritive sweetener. is used, the sweetening power of aspartame may be lost
within 1 to 2 wee%s.
6ield1 < to @ half'pints
Procedure1 $horoughly wash 2 to @ pounds of firm, ripe peaches. 7rain well. #eel
and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a
for% ,do not use a blender.. #lace ground or crushed fruit in a "'&uart saucepan.
:eat slowly to release -uice, stirring constantly, until fruit is tender. #lace coo%ed
fruit in a -elly bag or strainer lined with four layers of cheesecloth. 8llow -uice to
drip about 1< minutes. 6ave the -uice for -elly or other uses. *easure 2 cups of
drained fruit pulp for ma%ing spread. !ombine the 2 cups of pulp, pineapple, and
lemon -uice in a 2'&uart saucepan. 8dd up to " cups of sugar, if desired, and mi)
619

well. :eat and boil gently for 13 to 1< minutes, stirring enough to prevent stic%ing.
5ill -ars &uic%ly, leaving 1F2'inch headspace.
Table 1. !ecomme"ded #rocess time $or Peac9#Pi)eapple Spread i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts 10 mi) 2 2 25
Pi"ts 20 25 3 35

Redued!Sugar Refrigerated +pple Spread
.efrigerated Apple Spread 3Made 'ith ;elatin4
" tbsp unflavored gelatin powder
1 &t bottle unsweetened apple -uice
" tbsp bottled lemon -uice
" tbsp li&uid low'calorie sweetener
5ood coloring, if desired
6ield1 2 half'pints
Procedure1 In a saucepan, soften the gelatin in the apple and lemon -uices. $o
dissolve gelatin, bring to a full rolling boil and boil " minutes. Eemove from heat.
6tir in sweetener and food coloring, if desired. 5ill -ars, leaving 1F2'inch
headspace. 8d-ust lids. 7o not process or free(e. Caution1 Store in refrigerator
and use 'ithin F 'eeks%
-ptional1 5or spiced apple -elly, add " stic%s of cinnamon and 2 whole cloves to
mi)ture before boiling. Eemove both spices before adding the sweetener and food
coloring.
62

Redued!Sugar Refrigerated Grape Spread
.efrigerated ;rape Spread 3Made 'ith ;elatin4
1 bottle ,"2 o(. unsweetened grape -uice
6ield1 1 half'pints
Procedure1 In a saucepan, soften the gelatin in the grape and lemon -uices. Bring
to a full rolling boil to dissolve gelatin. Boil 1 minute and remove from heat. 6tir in
sweetener. 5ill -ars &uic%ly, leaving 1F2'inch headspace. 8d-ust lids. 7o not
process or free(e. Caution1 Store in refrigerator and use 'ithin F 'eeks%

Redued!Sugar Peah!Pineapple Spread
Peach-Pineapple Spread
2 cups drained peach pulp ,procedure as below.
" cups drained unsweetened crushed pineapple
" cups sugar ,optional.
$his recipe may be made with any combination of peaches, nectarines, apricots,
and plums.
621

$his recipe may be made without sugar or with up to " cups, according to taste or
preference. Kon'nutritive sweeteners may be added. If aspartame ,a low'calorie
nutritive sweetener. is used, the sweetening power of aspartame may be lost
within 1 to 2 wee%s.
6ield1 < to @ half'pints
Procedure1 $horoughly wash 2 to @ pounds of firm, ripe peaches. 7rain well. #eel
and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a
for% ,do not use a blender.. #lace ground or crushed fruit in a "'&uart saucepan.
:eat slowly to release -uice, stirring constantly, until fruit is tender. #lace coo%ed
fruit in a -elly bag or strainer lined with four layers of cheesecloth. 8llow -uice to
drip about 1< minutes. 6ave the -uice for -elly or other uses. *easure 2 cups of
drained fruit pulp for ma%ing spread. !ombine the 2 cups of pulp, pineapple, and
lemon -uice in a 2'&uart saucepan. 8dd up to " cups of sugar, if desired, and mi)
well. :eat and boil gently for 13 to 1< minutes, stirring enough to prevent stic%ing.
5ill -ars &uic%ly, leaving 1F2'inch headspace.

Table 1. !ecomme"ded #rocess time $or Peac9#Pi)eapple Spread i" a %oili"&'water ca""er(
Hot
Hal$'#i"ts 10 mi) 2 2 25
Pi"ts 20 25 3 35

622

Redued!Sugar Refrigerated +pple
Spread
.efrigerated Apple Spread 3Made 'ith ;elatin4
6ield1 2 half'pints
Procedure1 In a saucepan, soften the gelatin in the apple and lemon -uices. $o
dissolve gelatin, bring to a full rolling boil and boil " minutes. Eemove from heat.
6tir in sweetener and food coloring, if desired. 5ill -ars, leaving 1F2'inch
headspace. 8d-ust lids. 7o not process or free(e. Caution1 Store in refrigerator
and use 'ithin F 'eeks%
-ptional1 5or spiced apple -elly, add " stic%s of cinnamon and 2 whole cloves to
mi)ture before boiling. Eemove both spices before adding the sweetener and food
coloring.
Redued!Sugar Refrigerated Grape
Spread
.efrigerated ;rape Spread 3Made 'ith ;elatin4
1 bottle ,"2 o(. unsweetened grape -uice
6ield1 1 half'pints
Procedure1 In a saucepan, soften the gelatin in the grape and lemon -uices. Bring
to a full rolling boil to dissolve gelatin. Boil 1 minute and remove from heat. 6tir in
sweetener. 5ill -ars &uic%ly, leaving 1F2'inch headspace. 8d-ust lids. 7o not
process or free(e. Caution1 Store in refrigerator and use 'ithin F 'eeks%
623

Refrigerator +pple $ell# with %iquid
Sweetener
" pac%ages or " tbsp unflavored gelatin powder
" tbsp li&uid sweetener
6ield1 2 half'pint -ars
Procedure1 6terili(e -ars. In a saucepan, soften the gelatin in the apple and lemon
-uices. Bring to a rolling boil, dissolving gelatin/ boil 1 minute. Eemove from heat.
6tir in li&uid sweetener and food coloring. #our into hot sterili(ed -ars. 6eal, cool
and store in refrigerator.
,Kote: 1 tablespoon f 13 calories.
Refrigerator Grape $ell# with %iquid
Sweetener
" pac%ages or " tbsp unflavored gelatin powder
1 bottle ,"2 o(.. unsweetened grape -uice
" tbsp li&uid sweetener
6ield1 1 half'pint -ars
Procedure1 6terili(e -ars. In a saucepan, soften the gelatin in the grape and
lemon -uices. Bring to a rolling boil, dissolving gelatin/ boil 1 minute. Eemove from
heat. 6tir in li&uid sweetener. #our into hot sterili(ed -ars. 6eal, cool and store in
refrigerator.
,Kote: 1 tablespoon f 11 calories.

624

Refrigerator $ell# with Splenda5
" pac%ages or " tablespoons unflavored gelatin
2H cups bottled unsweetened fruit -uice ,1 &uart plus H cup.M
G cup 6plendaN Granular
Procedure1 6terili(e -ars. In a saucepan soften gelatin in -uice. Bring to a rolling
boil, dissolving gelatin/ boil 1 minute. Eemove from heat. 6tir in 6plendaN
granular. 6%im foam if needed. #our into hot sterili(ed -ars, leaving at least H'inch
headspace. 8pply lids, cool and store in refrigerator. ,7o not process in a canner
or free(e..
M$his recipe was tested using commercially bottled white grape'peach -uice.
0ote1 6terili(ed -ars are not re&uired for this recipe/ it can be filled into hot, clean
-ars or plastic refrigerator containers. :owever, sterili(ed -ars would be best for
avoiding spoilage during storage. Eefrigerator -ellies made with gelatin typically
last 1 month in the refrigerator until opened.
$rade and brand names are used only for information. $he !ooperative B)tension
6ervice, University of Georgia !ollege of 8gricultural d Bnvironmental 6ciences and
!ollege of 5amily d !onsumer 6ciences, and the U.6. 7epartment of 8griculture do
not guarantee nor warrant published standards on any product mentioned/ neither
does the use of a trade or brand name imply approval of any product to the

625

Storing
Storing Home Canned Foods
/esting Jar Seals
8fter cooling -ars for 1" to "2 hours, remove the screw bands and test seals with
one of the following options:
!ption ": #ress the middle of the lid with a finger or thumb. If the lid springs up
when you release your finger, the lid is unsealed.
!ption #: $ap the lid with the bottom of a teaspoon. If it ma%es a dull sound, the
lid is not sealed. If food is in contact with the underside of the lid, it will also cause
a dull sound. If the -ar is sealed correctly, it will ma%e a ringing, high'pitched
sound.
!ption $: :old the -ar at eye level and loo% across the lid. $he lid should be
concave ,curved down slightly in the center.. If center of the lid is either flat or
bulging, it may not be sealed.
626

.eprocessing #nsealed Jars
If a lid fails to seal on a -ar, remove the lid and chec% the -ar'sealing surface for
tiny nic%s. If necessary, change the -ar, add a new, properly prepared lid, and
reprocess within "2 hours using the same processing time. :eadspace in unsealed
-ars may be ad-usted to 1G inches and -ars could be fro(en instead of
reprocessed. 5oods in single unsealed -ars could be stored in the refrigerator and
consumed within several days.
Storing Canned Foods
If lids are tightly vacuum sealed on cooled -ars, remove screw bands, wash the lid
and -ar to remove food residue/ then rinse and dry -ars. >abel and date the -ars
and store them in a clean, cool, dar%, dry place. 5or best &uality, store between <3
and =3 45. !an no more food than you will use within a year.
7o not store -ars above ;<4 5 or near hot pipes, a range, a furnace, in an
uninsulated attic, or in direct sunlight. Under these conditions, food will lose
&uality in a few wee%s or months and may spoil. 7ampness may corrode metal
lids, brea% seals, and allow recontamination and spoilage.
8ccidental free(ing of canned foods will not cause spoilage unless -ars become
unsealed and recontaminated. :owever, free(ing and thawing may soften food. If
-ars must be stored where they may free(e, wrap them in newspapers, place them
in heavy cartons, and cover with more newspapers and blan%ets.
)dentifying and 8andling Spoiled Canned Food
$o not taste food from a jar 'ith an unsealed lid or food that sho's signs
of spoilage% You can more easily detect some types of spoilage in -ars stored
without screw bands. Growth of spoilage bacteria and yeast produces gas which
pressuri(es the food, swells lids, and brea%s -ar seals. 8s each stored -ar is
selected for use, e)amine its lid for tightness and vacuum. >ids with concave
centers have good seals.
Ke)t, while holding the -ar upright at eye level, rotate the -ar and e)amine its
outside surface for strea%s of dried food originating at the top of the -ar. >oo% at
the contents for rising air bubbles and unnatural color.

hile opening the -ar, smell for unnatural odors and loo% for spurting li&uid and
cotton'li%e mold growth ,white, blue, blac%, or green. on the top food surface and
underside of lid.
627

6poiled low'acid foods, including tomatoes, may e)hibit different %inds of spoilage
evidence or very little evidence. $herefore, all suspect containers of spoiled low'
acid foods, including tomatoes, should be treated as having produced botulinum
to)in and handled carefully in one of two ways:
If the swollen metal cans or suspect glass -ars are still sealed, place them in
a heavy garbage bag. !lose and place the bag in a regular trash container or
dispose in a nearby landfill.
If the suspect cans or glass -ars are unsealed, open, or lea%ing, they should
be deto)ified before disposal.
$eto2ification process1 ear disposable rubber or heavy plastic gloves.
!arefully place the suspect containers and lids on their sides in an A'&uart volume
or larger stoc% pot, pan, or boiling'water canner. ash your hands with gloves
thoroughly. !arefully add water to the pot and avoid splashing the water. $he
water should completely cover the containers with a minimum of a 1'inch level
above the containers. #lace a lid on the pot and heat the water to boiling. Boil 13
minutes to ensure deto)ifying the food and all container components. !ool and
discard the containers, their lids, and food in the trash or dispose in a nearby
landfill.
Cleaning up the area1 !ontact with botulinum to)in can be fatal whether it is
ingested or enters through the s%in. $a%e care to avoid contact with suspect foods
or li&uids. ear rubber or heavy plastic gloves when handling suspect foods or
cleaning up contaminated wor% surfaces and e&uipment. 8 fresh solution of 1 part
unscented li&uid household chlorine bleach ,< to @L sodium hypochlorite. to <
parts clean water should be used to treat wor% surfaces, e&uipment, or other
items, including can openers and clothing, that may have come in contact with
suspect foods or li&uids. 6pray or wet contaminated surfaces with the bleach
solution and let stand for 13 minutes. earing gloves, wipe up treated spills with
paper towels being careful to minimi(e the spread of contamination. 7ispose of
these paper towels by placing them in a plastic bag before putting them in the
trash. Ke)t, apply the bleach solution to all surfaces and e&uipment again, and let
stand for 13 minutes and rinse. 8s a last step, thoroughly wash all deto)ified
counters, containers, e&uipment, clothing, etc. 7iscard gloves when cleaning
process is complete. ,Kote: Bleach is an irritant itself and should not be inhaled or
allowed to come in contact with the s%in..

Pa4aging and Storing 'r# Foods
7ried foods are susceptible to insect contamination and moisture reabsorption and
must be properly pac%aged and stored immediately. 5irst, cool completely. arm
628

food causes sweating which could provide enough moisture for mold to grow. #ac%
foods into clean, dry insect'proof containers as tightly as possible without
crushing.
6tore dried foods in clean, dry home canning -ars, plastic free(er containers with
tight'fitting lids or in plastic free(er bags. Vacuum pac%aging is also a good option.
#ac% foods in amounts that can be used all at once. Bach time a pac%age is re'
opened, the food is e)posed to air and moisture that can lower the &uality of the
food and result in spoilage.
#ac% food in amounts that will be used in a recipe. Bvery time a pac%age is re'
opened, the food is e)posed to air and moisture that lower the &uality of the food.
5ruit that has been sulfured should not touch metal. #lace the fruit in a plastic bag
before storing it in a metal can. 6ulfur fumes will react with the metal and cause
color changes in the fruit.
7ried foods should be stored in cool, dry, dar% areas. Eecommended storage times
for dried foods range from 2 months to 1 year. Because food &uality is affected by
heat, the storage temperature helps determine the length of storage/ the higher
the temperature, the shorter the storage time. *ost dried fruits can be stored for 1
year at @3S5, @ months at A3S5. Vegetables have about half the shelf'life of fruits.
5oods that are pac%aged seemingly ?bone dry? can spoil if moisture is reabsorbed
during storage. !hec% dried foods fre&uently during storage to see if they are still
dry. Glass containers are e)cellent for storage because any moisture that collects
on the inside can be seen easily. 5oods affected by moisture, but not spoiled,
should be used immediately or redried and repac%aged. *oldy foods should be
discarded.
Conditioning Fruits
$he moisture content of home dried fruit should be about "3 percent. hen the
fruit is ta%en from the dehydrator, the remaining moisture may not be distributed
e&ually among the pieces because of their si(e or their location in the dehydrator.
!onditioning is the process used to e&uali(e the moisture. It reduces the ris% of
mold growth.
$o condition the fruit, ta%e the dried fruit that has cooled and pac% it loosely in
plastic or glass -ars. 6eal the containers and let them stand for = to 13 days. $he
e)cess moisture in some pieces will be absorbed by the drier pieces. 6ha%e the
-ars daily to separate the pieces and chec% the moisture condensation. If
condensation develops in the -ar, return the fruit to the dehydrator for more
drying. 8fter conditioning, pac%age and store the fruit as described above.
629

actually shatter if hit with a hammer. 8t this stage, they should contain about 13
percent moisture. Because they are so dry, they do not need conditioning li%e
fruits.

Food Storage for Safet# and "ualit#
Use fresh, perishable foods soon after harvest or purchase. If they are stored,
maintain the proper temperature and humidity. Bven under proper storage
conditions, foods lose freshness and nutritive value if they are stored too long.
6igns of spoilage that ma%e food unpalatable but not a bacterial ha(ard are the
rancid odor and flavor of fats caused by o)idation, slime on the surface of meat,
and the fermentation of fruit -uices due to yeast growth. +ff'odors in foods and a
sour taste in bland foods can indicate dangerous bacterial spoilage. :owever, food
can be high in bacteria count even without such signals.

Food Selection

Buy food from reputable dealers, with a %nown record for safe handling. 6elect
dated products only if the Wsell byX or Wuse byX date has not e)pired. hile these
dates are helpful, they are reliable only if the food has been %ept at the proper
temperature during storage and handling. 8lthough many products bear Wsell byX
or Wuse byX dates, product dating is not a federal re&uirement. 6elect products
labeled W%eep refrigeratedX only if they are stored in a refrigerated case and are
cold to the touch. 5ro(en products should be solidly fro(en. #ac%ages of precoo%ed
foods should not be torn or damaged. 8void cross' contamination when purchasing
foods. #lace raw meat and poultry in individual plastic bags to prevent meat from
contaminating foods that will be eaten without further coo%ing. #ut pac%ages of
raw meat and poultry in your shopping cart where -uices cannot drip on other
foods. 6hop for perishables last. Ieep refrigerated and fro(en items together so
they will remain cold. #lace perishables in the coolest part of your car during the
trip home. If the time from store to home refrigerator is more than one hour, pac%
them in an insulated container with ice or an ice pac%.

Food Storage

$o retain &uality and nutritive value, stoc% only the %inds and amounts of
food you can store properly. #roper storage means maintaining a clean refrigerator
and free(er. 8void overcrowding the refrigerator. 8rrange items so cold air can
63

circulate freely. $o reduce dehydration and &uality loss, use free(er wrap, free(er'
&uality plastic bags, or aluminum foil over commercial wrap on meat and poultry
that will be stored in the free(er for more than two months.

$able 1 gives short but safe time limits that will help %eep refrigerated food
from spoiling or becoming dangerous to eat. $he time limits for fro(en foods are
to maintain flavor and te)ture. It is still safe to eat fro(en foods that have been
stored longer. $his table is adapted from ?efrigeratorF3ree6er - Approximate
,torage )imes, Iaren #enner, Iansas 6tate University !ooperative B)tension
6ervice, 1;;3, and U678 publications.

Refrigerator Freezer
Product (35-40 degrees) (0 degrees) Comments
BREADS, PASTRIES AND CAKES
Breads: baked breads (no preservatives) 2-3 weeks 2-3 months Store in refrigerator to inhibit mold growth.
baked muffins * 2-3 months
baked quick breads * 2-3 months
partially baked cinnamon rolls 1-2 weeks 2-3 months
unbaked rolls and bread 3-4 days 1 month Longer storage inactivates yeast, weakens gluten.
Cakes: frosted, baked * 2-4 months
unfrosted, baked * 2-4 months
Cookies: baked 2-3 weeks 6-12 months
dough 3-4 days 3 months
Flour: white or whole wheat 6-8 months 12 months Keep in airtight container.
Pies: fruit, baked 2-3 days 2-4 months
fruit, unbaked 1-2 days 2-4 months
pumpkin or chiffon 2-3 days 1-2 months
Waffles 1-2 days 1 month
*Not necessary to refrigerate unless product cannot be used within 4-5 days or time recommended on package.
DAIRY PRODUCTS
Butter 2-3 months 12 months Freeze in original carton, overwrap in plastic freezer
bag.
Buttermilk 1-2 weeks NR Check date on carton. Will keep several days after date.
Cheese: cottage, ricotta 5-7 days 1 month Freezing changes texture of soft cheeses.
cream cheese 2 weeks 1 month Becomes crumbly when frozen; can be used in cooking
when creaminess is not important.
Natural, aged cheeses (cheddar, Natural and processed cheeses can be frozen. Defrost in
Swiss, brick, gouda, mozzarella, etc.) refrigerator; cheese will be less likely to crumble. Use
large pieces, packaged or soon after thawing.
wax coated 2-3 months 6-8 months
slices or opened packages 2-3 weeks 6-8 months
Parmesan, Romano (grated) 12 months
Pasteurized process cheese 3-4 weeks 6-8 months
Coffee whitener (liquid) 3 weeks See package
Cream, light or half & half 1 week 3-4 weeks
(UHT processed-opened) 1 week
(UHT processed-unopened) 4 weeks
whipping or heavy 1 week NR Whipping cream will not whip after thawing. Whipped
cream may be frozen and stored for 1-2 weeks.
Dip, sour cream: commercial 2 weeks NR
homemade 3-4 days NR
631

Margarine 3 months 12 months Overwrap in plastic freezer bag for frozen storage.
Milk: evaporated, opened 3-5 days 1-3 months Freezing affects milks flavor, appearance; use for cooking.
fluid whole or low-fat 1 week 1-3 months
reconstituted nonfat dry 1 week 1-3 months
sweetened, condensed, opened 3-5 days 1-3 months
Sour cream 2-3 weeks NR Sour cream will separate if frozen.
Whipped topping: frozen carton
(thawed) 2 weeks NR
in aerosol can 3 weeks NR
prepared from mix 3 days NR
Yogurt 1 month NR Yogurt will separate if frozen.
EGGS AND EGG PRODUCTS
Eggs: fresh yolks or whites 4 days 12 months To freeze, break eggs out of shell; stir until yolk is well
blended with white or other yolks. Add small amount of
salt, sugar or corn syrup to improve keeping quality.
in shell, fresh 3 weeks NR
in shell, hard-cooked 1 week NR Decorated Easter eggs: If you intend to eat them, keep
refrigerated. If eggs are at room temperature for more
than 2 hours, do not eat them.
Eggs: liquid pasteurized eggs 4-5 days 1 year
or egg substitutes, opened
Egg-containing products:
Canned puddings, opened 1-2 days NR
Custards, custard sauces, puddings,
custard-filled pastries and cakes 1-2 days NR
FRUITS
Apples 1-3 weeks 8-12 months
Apricots, cranberries 1 week 8-12 months
Avocados 3-5 days 4-6 months
Bananas 1-2 days, unpeeled 4-6 months Peel, dip in lemon juice, tray freeze; store in freezer bag.
Berries, cherries 1-2 days 8-12 months
Canned fruits, opened 3-5 days 1-2 months Texture will be softer after freezing. Refrigerate in glass
or plastic to avoid metallic taste.
Citrus fruits 3 weeks 4-6 months Wrap cut surfaces to prevent loss of Vitamin C.
Dried fruit: cooked 3-5 days 4-6 months
uncooked 6 months 12 months
Grapes, peaches, pears,
plums and rhubarb 3-5 days 8-12 months
Juices: canned, bottled, frozen Transfer canned juice to glass or plastic container after
concentrate 1 week 12 months opening.
Melons 1 week 8-12 months Wrap cut surfaces to prevent Vitamin C loss, control odors.
*Freeze all fruits in moisture- and vaporproof containers. Follow recommended procedures in fact sheet 9.331, Freezing Fruits.
MEATS
Fresh Meats may be left in the supermarket packaging for
Bratwurst: fresh 1-2 days 2-3 months refrigerator storage or for very brief freezer storage.
precooked 5-7 days 2-3 months For frozen storage beyond two weeks, rewrap in
Chops: lamb 2-4 days 6-9 months moisture- and vaporproof wrap or freezer bags.
pork, veal 2-4 days 4-6 months
Ground beef, stew meat,
ground pork, turkey, veal, lamb 1-2 days 3-4 months
Roasts: beef 2-4 days 6-12 months
lamb 2-4 days 6-9 months
veal or pork 2-4 days 4-8 months
632

*Storage time after vacuum-sealed package is opened. Unopened package may be kept two weeks or according to date on package.

MISCELLANEOUS PERISHABLE ITEMS
Baby food 2-3 days See comment Store covered. Do not feed baby from jar. Reheat only enough
for 1 feeding. Freeze homemade baby food in ice cube trays,
covered. Use in 2-4 weeks.
Candies 6 months 6 months Chocolates may discolor.
Casseroles 1-2 days 1 month
Ground spices 6 months* 6-12 months Can be stored in cupboard.
Salad dressings, opened 6 months NR
Sandwiches 2-3 days 1 month
Soups, stews 2-3 days 4-6 months
Soy milk 1 week after opening 1-3 months Unopened, aseptically packaged soy milk can be stored at
room temperature for several months.

Tofu 1 week 5 months Change storage water every day or two after opening.
*Refrigeration is not necessary but will help keep flavor fresher.
POULTRY
Fresh
Chicken and turkey, whole 1-2 days 12 months
Chicken, pieces 1-2 days 9 months
Duck and goose, whole 1-2 days 6 months
Giblets 1-2 days 3-4 months
Turkey, pieces 1-2 days 6 months
Cooked Quick-cool meat and broth separately in shallow
Canned poultry, opened 1-2 days NR containers. Add ice cubes to concentrated broth to speed
Cooked poultry dishes 3-4 days 4-6 months cooling and to aid fat removal.
Fried chicken 3-4 days 4 months
Pieces, covered with broth 1-2 days 6 months
Sausage: pork, beef, turkey 1-2 days 1-2 months
Steaks, beef 2-4 days 6-12 months
Variety meats (tongue, liver, brains,
heart, kidneys) 1-2 days 3-4 months
Cooked
Canned meat, opened 2-3 days NR
Cooked meat and meat dishes 3-4 days 2-3 months Quickly refrigerate all cooked meats and leftovers. Use as
soon as possible. Cut large roasts into halves to cool in
refrigerator. Fats tend to separate in homemade gravies,
stews and sauces but usually recombine when heated.
Gravy and meat broth 1-2 days 2-3 months Cool leftover gravy and broth quickly, in shallow
containers, in the refrigerator.
Processed and Cured
Bacon 5-7 days 1 month Keep packaged meats in original package. For best
quality, use within one week of sell by date.
Corned beef: drained and wrapped 5-7 days 1 month
in pouch with pickling juice 5-7 days NR
Frankfurters 7 days* 1-2 months Frozen, cured meats lose quality rapidly; use as soon as
possible.
Ham: canned, unopened 8-12 months NR
half 3-5 days 1-2 months Small pieces of canned ham (opened) may be frozen for
whole 7 days 1-2 months 4-6 weeks.
Luncheon meats 3-5 days* 1-2 months
Sausage: smoked 7 days 1-2 months
dry and semidry sausage 2-3 weeks 1-2 months
633

not in broth 3-4 days 1 month
VEGETABLES
Asparagus 2-3 days 8-12 months
Beans, green or wax; celery 1 week 8-12 months
Beets, cabbage, carrots, turnips 1-2 weeks 8-12 months
Broccoli, Brussels sprouts 1 week 8-12 months
Cauliflower 1 week 8-12 months
Corn, in husks 1-2 days 8-12 months
without husks 1-2 days NR
Cucumbers 1 week
Lettuce, other salad greens 1 week NR Store in bag or lettuce keeper.
Mushrooms 1-2 days 8-12 months Do not wash before refrigerator storage.
Okra 3-5 days 8-12 months
Onions: green 3-5 days NR
mature 1-2 weeks 3-6 months
Peas, lima beans, unshelled 3-5 days 8-12 months Store unshelled in refrigerator until used.
Peppers 1 week 8-12 months
Radishes 2 weeks NR
Tomatoes: canned, open 1-4 days See 9.341, Canning Tomatoes and Tomato Products.
fresh, ripe 5-6 days 8-12 months

*Blanch fresh vegetables and freeze in moisture- and vaporproof materials. See 9.330, Freezing Vegetables.

WILD GAME AND SEAFOOD
Wild Game
Rabbit, squirrel 1-2 days 6-12 months
Venison 2-4 days 6-12 months
Wild duck, pheasant, goose, whole 1-2 days 6 months
Seafood
Canned fish, seafood, opened 1 day NR
Clams, oysters (shucked), 1-2 days 3-4 months Store in coldest part of refrigerator. Do not use if liquid
scallops is frothy.
Cooked fish 1-2 days 1 month
Crab 1-2 days 2 months
Fillets, fatty: mullet, ocean perch,
sea perch, sea trout, striped bass 1-2 days 2-3 months
Fillets, lean: cod, flounder, haddock 1-2 days 4-6 months
Fresh water fish, cleaned 1-2 days 6-9 months
Lobster, shelled or not 1-2 days 6-12 months
Salmon steaks 1-2 days 2 months
Shrimp 1-2 days 6-12 months
Smoked fish 1-2 weeks 4-5 weeks
NR: Not recommended.

Cup(oard +ppro3imate Storage &imes

STAPLES
Baking powder 18 months or expiration
date on can
Baking soda 2 years
Bouillon cubes or granules 2 years
Bread crumbs, dried 6 months
Cereals:
Ready-to-eat, unopened 6-8 months
Ready-to-eat, opened 2-3 months
Hot cereal, dry 6 months
Chocolate:
Semi-sweet 18 months
Unsweetened 18 months
Chocolate syrup:
Unopened 2 years
Opened 6 months
Cocoa mixes 8 months
Coffee:
cans, unopened 2 years
cans, opened 2 weeks
instant, unopened 1-2 years
instant, opened 2 months
Coffee whiteners:
unopened, dry 9 months
opened, dry 6 months
Cornmeal 4-6 months
Cornstarch 18 months
Flour:
white 6-8 months
whole wheat 6-8 months
Gelatin:
all types 18 months
Grits 4-6 months
Honey 12 months

Jellies, jams 12 months
Molasses:
unopened 12 months
opened 6 months
Marshmallow cream,
unopened 3-4 months

Marshmallows 2-3 months
Mayonnaise,
unopened Several months

634

18 months or expiration Keep dry and covered.
date on can
2 years Keep dry and covered.
2 years Keep dry and covered.
6 months Keep dry and covered.

8 months Refold package liner tightly after
3 months opening.
6 months

18 months Keep cool.
18 months Keep cool.

years
6 months Cover tightly. Refrigerate after opening.
8 months Cover tightly.

2 years Refrigerate after opening: keep
2 weeks tightly closed. Use dry measuring
2 years spoon. Freeze to extend shelf life.
2 months

9 months Keep tightly covered.
6 months Keep tightly covered. Freeze for indefinite
Freeze for indefinite storage.
8 months Keep in airtight container.
8 months Keep refrigerated. Store in airtight container.

18 months Keep in original container.
6 months Store in airtight container.
12 months Cover tightly. If it crystallizes, warm
open jar in a pan of hot water.
12 months Cover tightly. Refrigerate after opening.

12 months
6 months Keep tightly covered to extend storage life.

4 months Cover tightly. Refrigerate after opening to
extend storage life.
3 months Keep in airtight container.

Several months Refrigerate after opening. Check package date.

Refold package liner tightly after
Cover tightly. Refrigerate after opening.
Refrigerate after opening: keep
tightly closed. Use dry measuring
spoon. Freeze to extend shelf life.
Keep tightly covered. Freeze for indefinite storage.

Freeze for indefinite storage.
Keep in airtight container.
Keep refrigerated. Store in airtight container.
original container.
Store in airtight container.
Cover tightly. If it crystallizes, warm
open jar in a pan of hot water.
Cover tightly. Refrigerate after opening.
Keep tightly covered to extend storage life.
Cover tightly. Refrigerate after opening to
Keep in airtight container.
Refrigerate after opening. Check package date.

Milk:
condensed or evaporated
unopened 12 months

nonfat dry, unopened 3-6 months

Pasta:
spaghetti, macaroni, etc. 1-2 years

egg noodles 6 months
Pectin,
liquid or dry 1 year or expiration date

Rice:
brown 6 months
white 1-2 years

flavored or herb 6 months

Salad dressings:
bottled, unopened 10-
made from mix 2 weeks

Vegetable oils:
unopened Several months

opened 1-3 months

Shortening 8 months

Sugar:
brown 4 months
confectioners 18 months
granulated 2 years
Syrups 12 months
Tea:
bags 18 months
instant 3 years
loose 2 years
Vinegar:
unopened 2 years

opened 12 months

MIXES AND PACKAGED FOODS
Biscuit, brownie,
muffin mix 9 months

Cakes:
purchased 1-2 days
mixes 9 months

angel food 12 months
Casserole mix:
complete or add meat 9-12 months

Cookies:
homemade 2-3 weeks
packaged 2 months
Crackers 3 months
Frosting:
canned 3 months

mix 8 months

Hot roll mix 18 months
Pancake mix 6-9 months
Piecrust mix 8 months

Potatoes,
instant mix 6-12 months

Pudding mixes 12 months
635
12 months
6 months
2 years
6 months
1 year or expiration date
6 months
2 years
6 months
-12 months
2 weeks
Several months
3 months
8 months
4 months
18 months
2 years
12 months
18 months
3 years
2 years
2 years
12 months

Invert cans every 2 months.

Once opened, store in airtight container.

Keep tightly covered.

Refrigerate after opening.
Refrigerate prepared dressing.

Refrigeration not needed. Store in cool, dark place in
tightly closed container. Refrigeration not needed.
Store in cool, dark place in tightly closed container.

Put in airtight container.

Cover tightly.
Refrigerate to extend storage life.

Cover tightly.

Keep tightly covered. Slightly cloudy
appearance doesnt affect quality.
9 months
2 days
9 months
12 months
12 months
3 weeks
2 months
3 months
3 months
8 months
18 months
9 months
8 months
12 months
12 months

Keep cool and dry.

Refrigerate if whipped cream or custard filling. Keep
cool and dry.

Keep cool and dry. After preparation, store
refrigerated or frozen.

Keep tightly closed.
Keep tightly closed.

Store leftovers in refrigerator.

If opened, put in airtight container.

Keep cool and dry.

Keep in airtight package.

Keep cool and dry.
months.
Once opened, store in airtight container.

Refrigerate prepared dressing.
Refrigeration not needed. Store in cool, dark place in
tightly closed container. Refrigeration not needed.
in cool, dark place in tightly closed container.
Refrigerate to extend storage life.
covered. Slightly cloudy
appearance doesnt affect quality.
Refrigerate if whipped cream or custard filling. Keep
Keep cool and dry. After preparation, store

Store leftovers in refrigerator.
If opened, put in airtight container.

Rice mixes 6 months
Sauce and gravy mixes 6-12 months
Soup mixes 12 months
Toaster pastries 2-3 months

CANNED AND DRIED FOODS
Canned fruit juices 9 months
Canned foods,
unopened 12 months or longer
Fruits,
dried 6 months

Vegetables:
dried 1 year
dehydrated flakes 6 months

SPICES; HERBS, CONDIMENTS, EXTRACTS
Catsup, chili sauce:
unopened 12 months
opened 1 month
Mustard, prepared yellow:
unopened 2 years
opened 6-8 months
Spices and herbs:
whole spices 1-2 years
ground spices 6 months
herbs 6 months
herb, spice blends 6 months

Vanilla:
unopened 2 years
opened 12 months
Other extracts,
opened 12 months

OTHER GOODS
Cheese, parmesan, grated 10 months
Coconut:
shredded, canned or
packaged, unopened 12 months
Meat substitutes
(imitation bacon, etc.) 4 months
Powdered breakfast mixes,
liquid breakfast formulas 6 months
Nuts:
in shell, unopened 4 months
vacuum can, unopened 3 months
package or can, opened
2 weeks
Peanut butter:
unopened 6-9 months
opened 2-3 months
Peas, beans,
dried 12 months
Popcorn 2 years
Vegetables, fresh:
onions 2 weeks
potatoes:
white 2-4 weeks
636
6 months Keep cool and dry.
3 months Keep in airtight package.

9 months Keep cool.

months or longer Keep cool.

6 months Keep cool in airtight container.
Refrigerate if possible.

1 year Keep cool in airtight container.
6 months Refrigerate if possible.

CONDIMENTS, EXTRACTS

12 months
1 month Refrigerate for longer storage.

2 years
8 months May be refrigerated. Stir before using.

2 years Store in airtight containers in dry places away
6 months from sunlight and heat. Check aroma; if faded,
6 months replace. Whole cloves, nutmeg, and cinnamon
6 months sticks maintain quality beyond
stored in freezer to extend shelf life.

2 years
12 months Keep tightly closed. Volatile oils escape.

12 months Keep tightly closed. Volatile oils escape.

10 months

12 months

4 months

6 months

4 months

3 months

2 weeks

9 months

3 months

12 months

2 years

2 weeks

4 weeks

sweet
Keep cool in airtight container.
Keep cool in airtight container.
Refrigerate for longer storage.
May be refrigerated. Stir before using.
Store in airtight containers in dry places away
from sunlight and heat. Check aroma; if faded,
replace. Whole cloves, nutmeg, and cinnamon
sticks maintain quality beyond 2 years. Can be
stored in freezer to extend shelf life.
Keep tightly closed. Volatile oils escape.
Keep tightly closed. Volatile oils escape.
1-2 weeks

637

Refrigerate after opening; keep tightly covered.


Keep tightly covered; refrigerate for longer storage.

Store in covered containers or original packages.

Refrigerate after opening; freeze for longer storage.
Unsalted and blanched keep longer than salted.

Refrigeration not needed.
Keeps longer if refrigerated. Use
at room temperature.


Keep dry and away from sun.

For longer storage, keep below 50F
Dont refrigerate sweet potatoes.

Whipped topping,
dry 12 months
Yeast,
dry Expiration date on package

Refrigerator:Free<er +ppro3imate Storage
&imes

BREADS, PASTRIES, CAKES
Unbaked rolls and bread 2-3 weeks

Partially baked cinnamon rolls
Baked quick breads
Baked muffins
Baked breads (no 2-3 weeks
preservatives)
Waffles
Unbaked fruit pies 1-2 days
Baked fruit pies 2-3 days
Pumpkin or chiffon pies 2-3 days
Baked cookies N.R.
Cookie dough
Frosted baked cakes
Unfrosted baked cakes
Angel cakes
Fruit cakes

638
Keep cool and dry.
12 months

Freeze to extend shelf life. Expiration date on package

3 weeks 1 month Longer storage inactivates yeast, weakens
gluten.
2 months
2 months
6-12 months
3 weeks 2-3 months Store in refrigerator to inhibit mold growth.

1 month
2 days 2-4 months
3 days 6-8 months
3 days 1-2 months
6-12 months Store 2-3 weeks, airtight container in cupboard.
3 months
1 month
2-4 months
6-12 months
6-12 months

Freeze to extend shelf life.

Longer storage inactivates yeast, weakens
Store in refrigerator to inhibit mold growth.
3 weeks, airtight container in cupboard.
639

12
months

N.R.

1
month
1
month

6-8
months

6-8
months
See
packag
e 3-4
weeks

N.R,

N.R.
N.R.

Freeze in original carton, overwrap with plastic freezer
bag.
Check date on carton. Will keep several days after
date.

Freezing changes texture of soft cheeses. Becomes
crumbly when frozen; can be used in cooking when
creaminess is not important. Natural and processed
cheeses can be frozen. Defrost in refrigerator; cheese
will be less likely to crumble. Use soon after thawing.

Whipping cream will not whip after thawing.
Whipped cream may be frozen and stored for 1 to 2
weeks.

N.R. = Not recommended.
Not necessary to refrigerate unless product cannot be used within 45 days or time recommended on package.

DAIRY
Butter 3 months
Buttermilk 1-2 weeks
Cheese:
cottage, ricotta 5-7 days
cream cheese 2 weeks
Natural, aged cheeses
(cheddar, swiss, brick,
gouda, mozzarella, etc.)
large pieces, packaged or
wax-coated 2-3 months
slices or opened packages 2-3 weeks
parmesan, romano (grated) 12 months
Pasteurized process cheese 3-4 weeks
Coffee whitener (liquid) 3 weeks
Cream, light or half & half
(UHT processedunopened) 4 weeks
(UHT processedopened) 1 week
Cream, heavy or whipping 1 week
Dip, sour-cream:
commercial 2 weeks
homemade 3-4 days

Margarine 3 months

Milk:
evaporated, opened, 3-5 days
fluid whole or low-fat 1 week
reconstituted nonfat dry 1 week
sweetened. condensed,
opened 3-5 days
Sour cream 2-3 weeks
Whipped topping:
in aerosol can 3 weeks
prepared from mix 3 days
frozen carton (after
thawing) 2 weeks
Yogurt 1 month

EGGS AND PRODUCTS CONTAINING EGGS
Eggs, in shell, fresh 2-5 weeks
Eggs, fresh yolks or whites 4 days

Eggs, in shell, hard-cooked 2 weeks

Egg-containing products:
custards, custard sauces, 1-2 days
puddings, custard-filled
pastries or cakes
Canned puddings, opened 1-2 days

FRUITS
Apples 1-3 weeks

Avocados 3-5 days
Berries 1-2 days
Canned fruits, opened 3-5 days

Citrus fruits 3 weeks
Juices, canned and bottled 1 week
frozen concentrate
Melons 1 week

MEATS, FRESH
Roasts:
beef 3-5 days
veal or pork 3-5 days
lamb 3-5 days
Steaks, beef 3-5 days

Chops:
pork 3-5 days
lamb, veal 3-5 days
Ground beef, stew meat, 1-2 days
ground pork

64
months 12 months Leave in original foil and carton, overwrap in
plastic bag for freezer storage.

5 days N.R.
1 week N.R.
1 week N.R.

5 days N.R.
3 weeks N.R. Sour cream will separate if frozen.

3 weeks N.R.
3 days N.R.

2 weeks N.R.
1 month N.R. Yogurt will separate if frozen.

EGGS AND PRODUCTS CONTAINING EGGS
5 weeks N.R.
4 days 12 months To freeze, break eggs out of shell and stir until
yolk is well blended with white (or
yolks). Adding small amount of salt, sugar or
corn syrup will improve keeping quality.
2 weeks N.R. Decorated Easter eggs: If you intend to eat them,
keep refrigerated. If eggs are at room tempera
ture for more than 2 hours, do not eat them.

2 days N.R.

2 days N.R.

3 weeks 8-12 months Freeze all fruits in moisture
containers. Follow recommended procedures
5 days N.R. in Extension publications
2 days 8-12 months
5 days 1-2 months Texture will be softer after freezing. Refrigerate
in glass or plastic to avoid metallic taste.
3 weeks 4-6 months Wrap cut surfaces to prevent loss of Vitamin C.
1 week 12 months Transfer canned juice to glass or plastic
container after opening.
1 week 8-12 months Wrap cut surfaces to prevent loss of Vitamin C
and spread of odors.

5 days 6-12 months Meats may be left in the supermarket
5 days 4-8 months packaging for refrigerator storage or
5 days 6-9 months for very brief freezer storage.
5 days 6-12 months For frozen storage beyond 2 weeks, rewrap in
moisture- and vapor-proof wrap or freezer bags.

5 days 3-4 months
5 days 6-9 months
2 days 3-4 months

Leave in original foil and carton, overwrap in
plastic bag for freezer storage.
Sour cream will separate if frozen.
will separate if frozen.
To freeze, break eggs out of shell and stir until
yolk is well blended with white (or with other
yolks). Adding small amount of salt, sugar or
corn syrup will improve keeping quality.
Decorated Easter eggs: If you intend to eat them,
keep refrigerated. If eggs are at room tempera-
ture for more than 2 hours, do not eat them.
12 months Freeze all fruits in moisture- and vapor-proof
containers. Follow recommended procedures
in Extension publications
softer after freezing. Refrigerate
in glass or plastic to avoid metallic taste.
Wrap cut surfaces to prevent loss of Vitamin C.
Transfer canned juice to glass or plastic
container after opening.
12 months Wrap cut surfaces to prevent loss of Vitamin C
supermarket
packaging for refrigerator storage or
for very brief freezer storage.
12 months For frozen storage beyond 2 weeks, rewrap in
proof wrap or freezer bags.
641

N.R. = Not Recommended

Sausage, pork 1-2 days
Bratwurst, fresh 2-3 days
Bratwurst, precooked 5-7 days
Variety meats (tongue, liver, 1-2 days
brains, heart, kidneys)

MEATS, COOKED
Canned meat, opened 2-3 days
Cooked meat and meat dishes 3-4 days

Gravy and meat broth 1-2 days

MEATS, PROCESSED AND CURED
Bacon 7 days

Frankfurters 7 days

Ham, whole 7 days
half 3-5 days
canned (unopened) 8-12 months

Luncheon meats 3-5 days
Sausage, smoked 7 days
Dry and semi-dry sausage 14-21 days
POULTRY, FRESH
Chicken and turkey (whole) 1-2 days
Chicken (pieces) 1-2 days
Turkey (pieces) 1-2 days
Duck and goose (whole) 1-2 days
Giblets 1-2 days
COOKED POULTRY
Canned poultry, opened 1 day
Cooked poultry dishes 3-4 days
Pieces (covered with broth) 1-2 days
Pieces (not in broth) 3-4 days
Fried chicken 3-4 days
WILD GAME
Venison 3-5 days
Rabbit, squirrel 1-2 days
Wild duck, pheasant, goose
(whole) 1-2 days

SEAFOOD
Canned fish, seafood, opened 1 day
Clams, oysters (shucked) and 7-9 days
scallops
Crab 7 days
Shrimp 3-5 days
Lobster (shelled or not) 3-7 days
642
2 days 1-2 months
3 days 2-3 months,
7 days 2-3 months
2 days 3-4 months

3 days N.R.
4 days 2-3 months Quickly refrigerate all cooked meats and
leftovers, use as soon as possible. Cut large
roasts into halves to cool in the refrigerator.
2 days 2-3 months Fats tend to separate in homemade gravies, stews
and sauces, but usually recombine when heated.
Cool leftover gravy and broth quickly, in shallow

7 days 1 month Keep packaged meats in original package. For
best quality, use within 1 week of sell by date.
7 days 1-2 months Frozen, cured meats lose quality rapidly; use as
soon as possible.
7 days 1-2 months
5 days 1-2 months
12 months N.R. Small pieces of canned ham (opened) maybe
frozen for 4 to 6 weeks.
5 days 1-2 months
7 days 1-2 months
21 days 1-2 months

2 days 12 months
2 days 9 months
2 days 6 months
2 days 6 months
2 days 3-4 months

day N.R. Quick-cool meat and broth separately in shallow
4 days 4-6 months containers. Add ice cubes to concentrated broth
2 days 6 months to speed cooling and to aid fat removal.
4 days 1 month
4 days 4 months

5 days 6-12 months
2 days 12 months

2 days 6 months

1 day N.R.
9 days 3-4 months Store in coldest part of the refrigerator.
Do not use if liquid is frothy.
7 days 2 months
5 days 6-12 months
7 days 6-12 months
Quickly refrigerate all cooked meats and
leftovers, use as soon as possible. Cut large
roasts into halves to cool in the refrigerator.
separate in homemade gravies, stews
and sauces, but usually recombine when heated.
Cool leftover gravy and broth quickly, in shallow
in original package. For
best quality, use within 1 week of sell by date.
Frozen, cured meats lose quality rapidly; use as
Small pieces of canned ham (opened) maybe
frozen for 4 to 6 weeks.
cool meat and broth separately in shallow
containers. Add ice cubes to concentrated broth
to speed cooling and to aid fat removal.
Store in coldest part of the refrigerator.
use if liquid is frothy.
643

Storage time after vacuum-sealed package is opened. Unopened package maybe kept 2 weeks or according to date on package.
644

Freshwater fish, cleaned 3-5 days
Fillets:
cod, flounder, 3-5 days
haddock, pollack,
mullet, ocean perch, sea 3-5 days
perch, sea trout, striped
bass
Salmon steaks 3-5 days
Cooked fish 5-7 days

VEGETABLES
Asparagus 2-3 days
Beans, green or wax 1 week
Beets, carrots, broccoli 3-5 days
Cabbage, celery 1-2 weeks
Cauliflower 1 week
Corn, in husks 1 day
without husks
Cucumbers 1 week
Lettuce, other salad greens 1 week
Mushrooms 1-2 days
Okra 3-5 days
Onions, green 3-5 days
Peas, lima beans, unshelled 3-5 days
Peppers 1 week
Radishes 2 weeks
Tomatoes, ripe 5-6 days
5 days 6-9 months

5 days 4-6 months

5 days 3 months

5 days 2 months
7 days N.R.

3 days 8-12 months
1 week 8-12 months
5 days 8-12 months
2 weeks N.R.
1 week 8-12 months
1 day
8-12 months
1 week N.R.
1 week N.R.
2 days 8-12 months
5 days 8-12 months
5 days N.R.
5 days 8-12 months
1 week 8-12 months
2 weeks N.R.
6 days 8-12 months

Freeze vegetables in moisture
materials. Refer to Extension publications.

Store in bag or lettuce keeper.
Do not wash before refrigerator storage.

Store unshelled in refrigerator until used.

Follow recommended procedures. Use as canned
tomatoes.

Freeze vegetables in moisture- and vapor-proof
materials. Refer to Extension publications.
Store in bag or lettuce keeper.
Do not wash before refrigerator storage.
Store unshelled in refrigerator until used.
Follow recommended procedures. Use as canned
645

MISCELLANEOUS

Baby food 2-3 days N.R. Store covered. Do not feed baby from jar. Reheat

only enough for one feeding. Freeze homemade

baby food in ice cube trays, covered, 2-4 weeks.

Soups, stews 2-3 days 4-6 months

Sandwiches 2-3 days 1 month

Casseroles 1-2 days 1 month
Can be stored in cupboard.

Ground spices 6 months* 6-12 months

Candies Not necessary 3-6 months Chocolates may discolor.

Salad dressings, opened Several months N.R.

N.R. = Not Recommended.

*Refrigeration is not necessary, but will help keep flavor fresher.

Proper Care and Handling of Fruits and
7egeta(les From Purhase to Preparation
Preparation
Y ash your hands before preparing foods. :ands should be washed
thoroughly with hot, soapy water for "3 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as after
using the bathroom, changing diapers, or handling pets.
Y Eemoving outer leaves or peeling may decrease the amount of pesticide
residues or harmful microbes on fruits and vegetables.

Y ash all fruits and vegetables with cool tap water to remove dirt and
residues. 6ome companies are mar%eting Wproduce'cleaningX solutions,
but these have not been proven more effective than plain water in
removing microorganisms.
Y 6crub firm produce with a clean produce brush. *elons and cantaloupes
have been involved in several cases of foodborne illness. Before slicing
these fruits, the rind must be scrubbed thoroughly to prevent the %nife
from transferring bacteria to the cut surface.

Y 7onJt wash fruits and vegetables with household soaps and detergents.
$hese products have not been approved for washing produce.
Y 7onJt cross'contaminate. Use clean cutting boards and utensils when
handling fresh produce. Use one clean cutting board for fresh produce and
a separate one for raw meat, poultry, and seafood.
Y ash surfaces often. !utting boards, dishes, utensils, and counter'tops
should be washed with hot, soapy water after coming in contact with fresh
646

produce or raw meat, poultry, or seafood.
Y !utting boards and countertops can be saniti(ed with a solution of one
teaspoon of chlorine bleach in one &uart of water. :owever, be aware of
the ha(ards associated with storing and using bleach, and do not apply the
solution directly to fruits and vegetables.
Y Eefrigerate fresh produce within two hours of peeling or cutting. 7iscard
cut produce left at room temperature for more than two hours.

Serving
2 5resh produce should be held unrefrigerated on the table no longer than
two hours.
2 8t the serving table, donJt let the outer rinds of melon or cantaloupe
touch freshly cut surfaces.
Use a cooler with ice or ice gel pac%s to transport or store cut fresh fruits
and vegetables at picnics or other summer events. Ieep raw meats in a
separate cooler.

5ruits and vegetables are an important part of a healthful diet. $hey are low
in calories, fat, and sodium. $hey also supply fiber, vitamins, minerals, and
other health'promoting phytochemicals.

#eople who eat five or more servings of fruits and vegetables every day
have half the ris% of developing cancer as those who only eat one or two
servings a day. 8 diet containing fruits and vegetables also may reduce the
ris% of heart disease, diabetes, stro%e, obesity, birth defects, high blood
pressure, cataracts, diverticulosis, and osteoporosis.

:owever, there have been rare cases of people becoming ill from eating
contaminated fruits and vegetables. +utbrea%s of foodborne illness have
been caused by sprouts, melons, tomatoes, and lettuce contaminated with
harmful bacteria. Very young children, the elderly, and people with impaired
immune systems are particularly at ris% from foodborne illness.
647

*any people also have concerns about pesticides on the surface of fruits and
vegetables. :owever, pesticide residues are generally well within limits set
by the federal government, which means they are not present at levels that
could harm individuals. !ontamination with harmful bacteria and viruses is a
far greater threat to health.

6imple steps can ensure that the fruits and vegetables you eat are safe. $o
reduce your ris% of e)posure to microbial and chemical contaminants, follow
these guidelines.

At the ;rocery Store
M #urchase only high'&uality fruits and vegetables. Bruised, shriveled, or
slimy produce may harbor harmful bacteria.
M Be sure the produce you buy has been %ept refrigerated or on ice. *ost
bacteria grow slowly, or not at all, at temperatures below 23S5.
M 8dd perishable fruits and vegetables to your cart toward the end of your
shopping trip, so that they remain cool.
M In the shopping cart, %eep meats, fish, and poultry in plastic bags to
prevent -uices from dripping onto fruits and vegetables. *a%e sure these
items are pac%ed in separate bags at the chec%out counter.

-n the 9ay 8ome
M In summer, minimi(e the time that food sits in the car. #lan ahead so that
grocery shopping is your last trip of the day.

)n the =itchen
Y Immediately refrigerate perishable fruits and vegetables. 6tore them in
the refrigeratorJs crisper drawer to maintain &uality and safety.
Y #ut meats, poultry, and seafood in containers, then store them below
fruits and vegetables in the refrigerator. $his will prevent meat -uices,
which may contain harmful bacteria, from dripping on your produce.
Y #otatoes, tomatoes, pears, whole melons, and other fruits and
vegetables are sometimes stored at room temperature to maintain
&uality or speed ripening. Ieep these items in a clean, dry place, away
from areas where meats, fish, and poultry are prepared.
7iscard fruits and vegetables that have been stored beyond their shelf
life, or that are shriveled or slimy.
648

Storing 7egeta(les at Home
:ome storage is a good and ine)pensive way to %eep many vegetables.
hen stored properly, fresh vegetables %eep most of their food value and
original flavor. 6uccessful storage depends on proper choice of crops, careful
harvesting and preparation, maintenance of a suitable temperature and
humidity, and ade&uate care during the storage period.
8A.:S/)0; A0$ P.PA.)0; :;/A&!S F-. S/-.A;
6tore only mature vegetables of good &uality. Use small, cut, bruised, or
bro%en produce in early fall or preserve them by free(ing or canning.
.oot :egeta(les and Potatoes
In most cases, and especially for root vegetables which withstand light frost,
delay harvesting as long as possible. :arvest and handle with care to avoid
cuts and bruises. Eemove the soil from beets, carrots, celeriac, parsnips,
potatoes, rutabagas, salsify, turnips, and winter radishes by careful washing.
$o help prevent rotting, allow e)cess water to evaporate before storing the
vegetables. !ut off tops of root vegetables 1^" inch from the crown. Both
tops and tap roots are commonly removed from rutabagas/ tap roots need
not be removed from other root vegetables. 7o not wa) rutabagas and
other root vegetables for storage/ it reduces shriveling but does not slow
growth when the temperature is too high.
6weet potatoes generally do not get mature enough in isconsin to store
well. 6tore only larger, more mature roots harvested before the vines are
frosted. :andle them carefully and cure them for
13 days at A34 to A<45 under moist conditions. $hey should %eep for about a
month or more in a cool ,<<4 to @345., dry place. Use the smaller, younger
roots soon after harvesting or free(e or can them.

649

Celery 32 90-95% 2-3 months
Garlic 32 65-70% 6-7 months
Kohlrabi 32 90-95% 2-4 weeks
Peers! "ry 32-50 60-70% 6 months
#$taba%a 32 90-95% 2-4 months
&$rnis 32 90-95% 4-5 months

'&(#)G* #*+,-#*.*/&' 0(# C(..(/ 1*G*&)23*'

2eets 32 95% 4-3 months

2r$ssels sro$ts 32 90-95% 3-5 weeks
Carrots 32 90-95% 4-6 months
Ca$li5lower 32 90-95% 2-4 weeks
Celeriac 32 90-95% 3-4 months
Chinese cabba%e 32 90-95% 4-2 months
6ry beans 32-50 65-70% 4 year *n"i7e 32 90-95% 2-3 weeks

8orsera"ish 30-32 90-95% 40-42 months
9er$salem artichoke 34-32 90-95% 2-5 months Kale 32 90-95% 40-44 "ays

3eeks 32 90-95% 4-3 months
(nions 32 65-70% 5-: months Parsnis 32 90-95% 2-6 months

Peers! sweet 45-50 90-95% :-40 "ays
Potatoes 3:-40 90% 5-: months P$mkins 50-55 70-75% 2-3 months

'alsi5y 32 90-95% 2-4 months
'weet Potato 55-60 :5-90% 4-6 months &omatoes!
mat$re %reen 55-60 :5-90% 2-6 weeks

;inter ra"ishes 32 90-95% 2-4 months
;inter s<$ash 50-55 70-75% 3-6 months

Ca((age" Chinese ca((age" and Cauliflo'er
$o prevent splitting, when the heads become firm, lift cabbage plants until a
few roots are bro%en. Eemove the loose, outer leaves from cabbage, !hinese
cabbage, and cauliflower/ store only sound, solid heads. #lace the heads in
plastic bags which have a few holes for escape of e)cess moisture. Eemove
the roots and stems from cabbage and !hinese cabbage close to the base of
the head. Eemove both leaves and roots from %ohlrabi.

&em= &em= &em= &em= #elati7e #elati7e #elati7e #elati7e )7era%e )7era%e )7era%e )7era%e

Commo"ity Commo"ity Commo"ity Commo"ity >?0@ >?0@ >?0@ >?0@ h$mi"ity h$mi"ity h$mi"ity h$mi"ity stora%e stora%e stora%e stora%e li5e li5e li5e li5e
65

Celery and ndive
:arvest celery and endive -ust before heavy frost. >eave the roots and soil
attached and set in moist sphagnum moss, soil, or sand in a shallow
container on the storage room floor. $o avoid decay, ma%e sure the tops are
dry when stored and %ept dry thereafter. $he moss, soil, or sand should be
only deep enough to cover the roots and must be %ept slightly moist.
$o increase crispness and tenderness, blanch celery and endive by covering
them or %eeping them in a dar%ened room.
Pumpkins" SAuash" and -nions
#ump%ins and s&uash should be mature/ harvest them before frost and
cure in a warm, well'ventilated location for 13 days before they are placed in
storage. $o prevent rot, leave a part of the stem on each fruit. $he cultivar
$able Dueen ,acorn. stores best if placed directly in storage without curing.
8ll immature pump%ins and s&uash or any which have been damaged from
light frost should be eaten soon after harvest or coo%ed and fro(en.
#ull onions when the tops fall over and begin to dry. hen tops are
completely dry, cut the tops off 1 inch from the bulbs. !ure bulbs for
another wee% or two in a dry well'ventilated location before placing in
storage. +nions store best in a dry, well'ventilated room where the
temperature can be %ept near 1"45.
$ry &eans
#ic% fully mature snap beans, field beans ,pinto, great northern, %idney,
navy., lima beans, peas and vegetable soybeans, and spread them to dry in
a warm, well'ventilated location for several days before shelling. $o avoid
possible weevil damage in beans and peas, free(e seeds at 345 or lower for
2 days or spread in shallow pans and heat in an oven for 13 minutes at
1"345 soon after shelling. Vegetable soybeans are not attac%ed by weevils
and do not need to be treated. 6tore beans, peas, and soybeans in closed
containers in a cool, dry place.

651

Cucum(ers" ggplant" Peppers" and /omatoes
!ucumbers, eggplant, peppers, and tomatoes may be %ept for several wee%s
in a cool, moderately moist place. Einse and allow the vegetables to dry
before placing them in storage. #ut them in plastic bags which have holes for
ventilation and store at about <<45. 8s mature green tomatoes begin to
color, remove them to a @<4 to =345 location for more rapid ripening. *ature
hot peppers should be air'dried and stored in a dry, well'ventilated location.
A &ASM0/ S/-.A; .--M
$he correct temperature is a must for successful vegetable storage/ with a
few e)ceptions, this is between 1"4 to 1A45. In most homes it is difficult to
find a place where the temperature can be %ept that low unless a separate
room is provided. $herefore, try to develop a storage room in the northeast
or northwest corner of your basement. Insulate this room well and provide
ade&uate ventilation from the outside to %eep the temperature down and the
room moderately dry. Use this room to %eep cabbage, rutabagas, and
turnips, which give off undesirable odors in storage, so they will not flavor
other vegetables. $he si(e of the room will vary with the space available and
your family needs. If you plan to store both vegetables and canned foods in
the same room, A by A feet is a good si(e ,see figures 1 through 2..
P.:0/ S8.):!)0; -F P-/A/-S A0$ .--/ C.-PS
*any vegetables, especially root crops, shrivel rapidly unless stored in a
moist atmosphere. You can prevent shriveling by bedding the roots in
sphagnum moss which is %ept slightly moist or by placing them in plastic
bags with a few holes to prevent the accumulation of e)cess moisture. 8fter
curing, %eep onions, pump%ins, and s&uash dry. +nions store best in mesh
bags or slatted crates. 6&uash and pump%ins store best on shelves at
around <<45.
Because of the large &uantity and the need to prevent shriveling and %eep
out light, store potatoes in covered bins, bo)es, or other containers with a
few openings for ventilation. $o prevent e)cessive shriveling, store
rutabagas in the same way.

0i%$re 4= 'i"e 7iew

0i%$re 3= 1entilatin% system
P3)/' 0(# 2,-36-/G

652
2,-36-/G ) 2)'*.*/& '&(#)G* #((.
0i%$re 2= 1iew 5rom
0i%$re 4= (7erall 7iew

#((.
5rom abo7e
7iew into stora%e room
653

8fter careful washing, store parsnips, salsify, and horseradish li%e carrots/
these vegetables also may be left in the garden over winter but should be
harvested before new growth starts in the spring. #arsnips and salsify will be
sweeter and more tender in the spring/ garden parsnips which have
remained in the soil over winter are not poisonous. 8dd a light covering of
soil and mulch as soon as the ground free(es to prevent damage from
alternate free(ing and thawing.
-#/$--. C!!A.S
#roperly constructed outdoor cellars are e)cellent for storing many
vegetables, especially root crops, cabbage, %ohlrabi, and potatoes. It is
doubtful, however, whether building an outdoor cellar is a sound investment.
8 basement storage room, when properly constructed and carefully
managed, is not only more convenient and -ust as good, but less e)pensive.
/MP-.A.6 P)/S
If you do not have a basement storage room or an outdoor cellar, you can
store several fresh vegetables, especially root crops, %ohlrabi, potatoes and
cabbage, in outdoor pits. $his method is very inconvenient but economical
and effective if properly done. 8rrange the vegetables in a cone or inverted
V'shaped pile on a well'drained, straw'covered location. $hen cover them
with alternate layers of straw and soil until the covering is thic% enough ,1"
to 1< inches. to prevent free(ing. #rovide ventilation by e)tending part of
the first covering of straw through the top or by inserting a flue. In either
case, place a suitable cover over the ventilator to %eep out water and
rodents. Ventilation is most important during late fall and early winter before
the vegetables have become thoroughly cooled. !ompletely close the
ventilator when severe weather sets in.
*odifications of this temporary pit method are sometimes used. #lace the
vegetables in cold frames, barrels or bo)es before covering them. If you
place a barrel hori(ontally or in a slanting position or have a side'opening
bo), it will be more convenient than the open pit or top'opening bo) or
barrel. Unless you provide ample covering, storage of this type may not be
successful in isconsin. It is used more commonly farther south where mid'
winter temperatures are higher.

654

CA. -F :;/A&!S )0 S/-.A;
Eegardless of the method you use, watch stored vegetables carefully to
avoid losses from decay, growth, or e)cessive shriveling. Eemove decaying
vegetables at once to prevent rot from spreading. If vegetables start to
grow, the temperature is too high. If they shrivel e)cessively, the air
around them is too dry.
MA)0/A)0)0; A S#)/A&! /MP.A/#.
$o obtain and maintain a desirable temperature of near 1"4 to 1A45 in an
insulated basement storage room depends largely on outside conditions.
+utside temperatures, especially during the day in both early fall and late
spring, are li%ely to be higher than desired in the storage room. 7uring these
critical periods, it is essential to close the outlet door and the damper in
the cold air duct ,figure 1. during the day and open them at night when the
temperature is lower. hen the desired temperature is reached, ad-ust the
ventilating system to maintain it. 8s a general rule, the ventilators should be
open whenever the outside temperature is lower than the desired
temperature in the storage room. hen the temperature in the storage
room falls to about 1<45, the ventilators should be closed. 8 small e)haust
fan may be used in the outlet door to cool air faster. Eemove the fan for
winter operation. 8 rectangular sheet metal duct or stovepipe with damper
could be substituted for the wooden duct illustrated. indows should be
ade&uately screened at all times.

Safe Home Food Storage
:ow important is proper food storageZ It can help you:
Y #reserve food &uality, including nutrients, flavor and te)ture/
Y *a%e the most of your food dollar by pre'venting spoilage/ and
Y #revent food'borne illness caused by harmful bacteria.
$o store food properly, you need to %now not only how to store foods, but
also how long they will be safe and of high &uality.
$he &uality of fresh meat or produce when it is ac&uired greatly affects
655

how long it can be stored without spoilage or loss of &uality. $he storage
times in this publication assume that foods are fresh and desirable when
ac&uired. Ee'member that stored foods are never fresher than when first put
into storage.
hen grocery shopping, choose perishable items last, go straight home
and store them properly in the refrigerator or free(er.
8 good policy to follow is Wfirst in, first out,X meaning that you rotate items
so that you use the older items first. 8lso, buy foods in reason'able amounts
so that you can use them while they are still of good &uality. B)cess food
may become waste.

:ere are some general guidelines for proper food storage.

Pantry
#antry storage conditions should be dry, cool and dar%. Ideally, the
temperature in the pan'try should be <3 to =3 N5. :igher temperatures
speed up deterioration. 8lways store foods in the coolest cabinets away from
the range, oven, water heater, dishwasher or any hot pipes. 5or e)'ample,
the area under the sin% is not a good place to store potatoes or onions.
8lthough many staples and pantry items have a long shelf life and may be
advertised at special prices, buy only what you e)pect to use within the
recommended storage times.
$o prevent foods from deteriorating in the pantry, store them in metal,
glass or plastic containers. Ieep these containers, as well as commercially
canned foods, clean and free of dust, which can drop into them when
opened. $reat storage areas for pests and clean the pantry periodically to
remove food particles.

.efrigerator
*aintain the refrigerator temperature at 23N5 or below. Use an appliance
thermometer at various points in the refrigerator to monitor temperatures.
8lways store the most perishable items, including meats, poultry, fish, eggs
and dairy products, in the coldest sections of the refrigerator.

7o not overload the refrigerator, which can reduce the temperature inside.
8ir must be able to circulate freely to cool foods ade&uately.
!lean the refrigerator to remove spills and spoiled foods. $hese provide a
medium for bacteria to grow in and possibly contaminate other foods.
Eefrigerator temperatures only slow bacterial growth/ they do not prevent it.
656

$o maintain the &uality of refrigerated foods, store them in airtight wraps
or containers. $his prevents foods from drying out, and odors or flavors from
transferring from one food to another. 8void using plastic bags or containers
not made for storage. 7o not reuse plastic bags that originally contained raw
meats, poultry or fish.
6tore raw meats, poultry and fish so that -uices do not drip onto and
contaminate other foods. rap them securely. $herefore, itJs also a good
idea to set them on a plate or other container.

Freezer
*aintain a free(er temperature of 3N5 or be'low. 5ood &uality deteriorates
at temperatures above 3N5. *onitor the temperature with an appliance
thermometer. 8 good rule of thumb is that if the free(er canJt %eep ice
cream bric%'solid, the temperature is not cold enough.
Eemember: 5ree(er temperatures stop or pre'vent bacteria from growing,
but do not %ill them. $hus, as foods thaw, they can become unsafe because
bacteria that cause food'borne illness may be able to grow. $herefore, itJs
best to thaw foods in the refrigerator.

#ac%age items for the free(er in moisture' and vapor'proof wraps or
containers. Use only free(er'grade foil, plastic wrap or bags, or use free(er
paper or free(er containers. If necessary, use free(er tape to ma%e sure the
pac%age is air'tight. If the pac%aging is torn or develops holes, free(er burn
may result.

>abel all free(er foods with the date, type of food and weight or number of
servings.
657

#artially thawed food may be refro(en as long as it still has ice crystals.
Eefree(ing, however, may lower the &uality. 7o not refree(e combination
dishes such as stews, soups and casseroles.

Food freshness J check the la(el
!onsumers can -udge the freshness of food when the manufacturer uses
Wopen datingX on food pac%ages. W+pen datingX means that the manufacturer
uses a calendar date ,for e)ample, *ar 1". to help store managers
determine the length of time a food should be offered for sale. $hese dates
are usually found on perishable foods.

ith Wopen dating,X there are four types of dates that may be found on a
food pac%age:
Y OSell (yP or OPull dateP 0 $his date tells the store how long to
display the food for sale. 5oods eaten after this date are usually safe
to eat as long as they are stored for no longer than recommended
time, and handled and prepared safely. 6ee the 5ood 6torage
$imetable for recommendations.
Y O&est if used (y 3(efore4 dateP 0 $his date means that the food
will be of its highest &uality or flavor if consumed before the date on
the pac%age. 5oods may be safely consumed after the date indicated
on the pac%age, if they are stored for no longer than recommended,
are handled and prepared properly and show no signs of spoilage.
Y O2piration dateP 0 $his is the last day the food should be eaten.
B)cept for eggs, discard foods not consumed by this date.
Y BGG6: $he e)piration date is the last date a store can sell the eggs
and still refer to them as Wfresh.X Buy eggs before the e)piration date
and use them within 13 days. 8fter 13 days, discard the eggs. 7o not
buy eggs if the e)piration date on the pac%age has passed.

OPack dateP 0 $his is the date the food was pac%aged or processed.
!onsumers may be able to determine the age of the product by loo%ing at
this date.

9hat a(out leftoversM
$he charts in this publication give storage times for many leftover foods.
#lanning and us'ing leftovers carefully can save money and time. $o prevent
food'borne illness, it is important to prepare and handle foods properly:
Y ash your hands before handling foods, and use clean utensils and
surfaces.
658

Y Eefrigerate or free(e foods in covered, shal'low ,less than 1 inches
deep. containers within " hours after coo%ing. >eave air space around
the containers or pac%ages to allow cold air to circulate and to help en'
sure rapid, even cooling.

Y >abel food storage containers with the date so that the foods can be
used within a safe time. 8void tasting old leftovers. #lan to use any
coo%ed foods within safe refrigerator or free(er storage times.
Y Before serving, cover and reheat leftovers to 1@< g5. Eeheat soups,
sauces, gravies and other WwetX foods to a rolling boil.
Y If in doubt, throw it out. $o prevent out'dated, obviously spoiled or
possibly unsafe leftovers from being eaten by people or ani'mals,
discard them in the garbage disposal or in tightly wrapped pac%ages.

A ne' generation of foodsJconvenient" prepared and
packaged
Kew food'pac%aging techni&ues are ma%ing it possible for processors to
offer prepared foods that have e)tended refrigeration times. $hese longer
storage times are made possible by vacuum pac%aging or modified
atmosphere pac%'aging, which replaces o)ygen in the pac%age with gases
such as carbon dio)ide or nitrogen. $hese pac%aging techni&ues slow
spoilage, discoloration and bacterial growth.
$he pac%aging is being used for many products, including fully coo%ed
roast chic%en, tuna spread and ravioli. 8lthough it offers many ad'vantages
to consumers, the foods must be handled properly because:
Y 5oods may be processed 2 to @ wee%s before the Wsell byX or Wuse byX
date. $hese dates assume that the product is refrigerated properly
throughout its shelf life.
Y 6ome bacteria that cause food'borne illness, such as 9isteria and
Gersinia, can grow slowly under refrigeration.
Y *any of these foods re&uire little or no additional coo%ing or heating
before they are eaten. $herefore, any bacteria that may have been
introduced during pac%aging would not be destroyed.
$a%e these precautions when using refriger'ated, prepared foods:
Y *a%e sure the food is cold before you buy it.

Y !hec% the Wsell byX or Wuse byX date on the pac%age.
Y Eead the label and carefully follow the stor'age, coo%ing and heating
instructions.
Y Use these foods within the recommended length of time.
659

Y hen free(ing these products, do so as soon as possible after
purchase.

Food Storage Timetable

Food Refrigerator Pantry Freezer Special handling

Breads/Cereals/Grains: In general, keep cool and dry. For maximum storage time once opened, store in airtight
containers. Refrigera-tion may increase shelf life for some items.

Bread, rolls (commercial) 3-5 days 2-3 months Homemade breads may have shorter
shelf life due to lack of preservatives.

Biscuit, muffin mixes 9 months

Cereals
Ready-to-eat
(unopened) 6-12 months
(opened) 2-3 months
Ready-to-cook
oatmeal, etc. 12 months

Cornmeal 6-12 months Keep tightly closed. Refrigeration may
prolong shelf life.

Flour
White 6-8 months
Whole wheat 6-8 months

Yeast (dry) Expiration date Keep dry and cool.
on package

Grits 12 months

Pancake mixes 6-9 months

Pasta 1-2 years

Rice
White 2 years
Brown 1 year
Mixes 6 months

Refrigerated biscuit roll, Expiration date
pastry and cookie dough on label

Tortillas Storage times may vary depending on
Corn 2 weeks 1-2 weeks ingredients. Best if refrigerated once
Flour 2 weeks 1-2 weeks opened. May be frozen.

Dairy Products: Store in coldest part of refrigerator (40 F), never on door.

Butter 2-3 weeks 6-9 months Wrap or cover tightly. Hold only 2-day
supply in keeper.

Buttermilk 10-14 days Cover tightly. Flavor not affected if
66

buttermilk separates.

Cheese Keep all cheese tightly packaged in
Cottage 10-15 days moisture-proof wrap. If outside of hard
Cream, Neufchatel 4 weeks cheese gets moldy, trim off mold and
Hard and wax coated 1/2 inch below mold. Do not eat moldy
Cheddar, Edam, Gouda, cottage or ricotta cheese. Hard
Swiss, brick, etc. cheese may be frozen but becomes
(unopened) 3-6 months 6 months crumbly. Better if grated. Cottage
(opened) 2 months cheese becomes mushy.

Food Refrigerator Pantry Freezer Special handling

Parmesan, Romano
(unopened) 10 months Refrigerate after opening for prolonged
(opened) 2-4 months storage. If cheese picks up moisture,
mold may develop.
Ricotta 5 days
Process cheese products 3-4 weeks 4 months Refrigerate after opening. Close or
wrap tightly.

Cream Cover tightly. Dont return leftover cream
Half and half, light to original container. This may spread
and heavy 7-10 days 2 months bacteria to remaining cream. Frozen
(ultra pasteurized, cream may not whip. Use for cooking.
unopened) 21-30 days
Sour 2 weeks
Dips (commercial) 2 weeks

Ice cream, ice milk, sherbet 1-2 months

Milk Keep tightly covered. Dont return
Fresh pasteurized leftover milk to original container.
and reconstituted nonfat This may spread bacteria to remaining
dry milk 1 week 1 month milk. Frozen milk may undergo some
(or a few days after quality change.
sell-by date)
Evaporated or condensed
(unopened) 12 months Invert can every 2 months.
(opened) 1 week Cover tightly.
Nonfat dry, not reconstituted
(unopened) 12 months Refrigeration may prolong quality.
(open) 6 months

Whipped topping
In aerosol can 3 months
From prepared mix 3 days

Yogurt 10-14 days Keep covered.
Frozen 2 months

Food - Storage Ebook Optimized

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