The Homestead Canning Cookbook by Georgia Varozza
Author:Georgia Varozza
Language: eng
Format: epub
ISBN: 9780736978958
Publisher: Harvest House Publishers
Published: 2019-11-13T00:00:00+00:00
Pressure Canner
Process quarts and pints for 15 minutes as follows:
Weighted gauge canner: Process at 10 pounds pressure from sea level to 1,000 feet in elevation; at 15 pounds pressure above 1,000 feet.
Dial gauge canner: Process at 11 pounds pressure from sea level to 2,000 feet in elevation; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
GREEN TOMATOES—HOT PACK
Wash, core, and slice green tomatoes.
Hot pack: Place tomatoes in a large pan and add enough water to cover the tomatoes. Simmer gently for 5 minutes. Fill jars with hot tomatoes and ladle the hot cooking liquid over them, leaving ½-inch headspace.
Follow the instructions for water bath canning (chapter 3) or pressure canning (chapter 4). Process for the correct amount of time as follows:
Water Bath Canner
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