Canning & Preserving for Dummies 2nd Edition by Amelia Jeanroy & Karen Ward

Author:Amelia Jeanroy & Karen Ward [Jeanroy, Amelia & Ward, Karen]
Language: eng
Format: epub, pdf
ISBN: 9781410424587
Publisher: IB Dave's Library
Published: 2010-08-15T07:00:00+00:00

5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 10 minutes.

Per 1/2-cup serving: Calories 28 (From Fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 294mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 2g.

Winter squash and pumpkins

Winter squash is also good for canning. Winter squash varieties include banana, butternut, Hubbard, spaghetti, and turban squash. Because pumpkins are similar in texture to winter squash, you can use these instructions to can pumpkin also. Canning winter squash and pumpkins is a bit labor-intensive — some of these winter vegetables can be difficult to peel and clean — but the rewards are oh, so good!

Squash blossoms

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