Canning and Preserving Guide including Recipes by Speedy Publishing

Author:Speedy Publishing [Publishing, Speedy]
Language: eng
Format: epub
Tags: Canning, Presrving Guide, Canning Guide, Canning and Preserving
Publisher: Speedy Publishing LLC
Published: 2014-01-15T00:00:00+00:00

Chapter 7- 10 Home Vegetable Home Canning Recipes

Canning vegetables are a great way to preserve your harvest or your great find at the farmers market. Most vegetables require a pressure canner or cooker to properly preserve your precious veggies. Always start by cleaning and sterilizing your canning jars, seals, and lids.

Canned Green Beans

Ingredients

4 pounds beans

Salt

Directions

Clean the beans trim the ends and cut to desired lengths. Pack into cleaned jars, leaving ½ to 1 inch of air space at the top. Add ½ to 1 tsp salt to each jar. Fill with boiling water, again leaving air space, snug on the seals and lids, and process according to your pressure cookers specifications (usually about 10 pounds of pressure for 20-25 minutes).

Canned Corn, Right From the Cob

Ingredients

One bushel of corn

Boiling water

Directions

One bushel of corn (with husks still on) makes approximately 7-8 quarts of canned corn. First husk all the corn, you can use a soft vegetable brush to get the silk off. Cut corn off the cob at about ¾ of the kernel deep, starting at the small end and sliding the knife down the ear, repeating with 4 to 6 turn to complete the ear. Put corn kernels in either a bowl or bag to break them up. Pack each jar with corn leaving ¾ to 1 inch of air space. Fill packed jars with boiling water, leaving about 1 inch of air space. Snugly seals the lids on the jars. Process the jars according to pressure cooker instructions (Usually about 11 pounds of pressure for 85 minutes).

Creamed Corn

To make canned creamed corn, you follow all of the instructions for regular canned corn with the following exception. When removing corn from the cob, cut the kernels at about ½ their depth in the bowl sliding the knife from the small end down to the large end, then take the knife and scrape the backside of the knife down the cob to remove the juice, heart, and milk into the bowl with the kernel tops. Then pack that somewhat slushy mixture into the jars as directed for canned corn.

Canned Carrots

Ingredients

Carrots

Canning salt

Hot water

Directions

Wash and scrub carrots well. You can then prepare the carrots as you want--chop, dice, shred, or leave whole. Pack your prepared quart jars with your carrots. Add 1 tsp of canning salt to each jar. Fill with hot water, leaving ½ inch of air space at the top. Secure the seals and lids, and process according to the pressure cooker instructions (usually 10 lbs pressure for 35 minutes).

Canned Cabbage

Ingredients

12 pounds of cabbage

Boiling water

Salt

Directions

About 12 pounds of cabbage will make about 7 quarts of canned cabbage. Chop cabbage into medium to large pieces, and add to a pot of boiling water. Boil approximately 3-5 minutes. Put 1 tsp of salt into each prepared jar, and then pack with the cabbage, leaving ½ to 1 inch of air space at the top. Fill with boiling water, leaving 1 inch airspace on top. Put the seals and lids on your jars snugly, and can as directly by your pressure cooker (usually about 10 lbs of pressure for

55 minutes).

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