Canned Cabbage
cabbage salt water Wash outside leaves and core cabbage. Precook 5 minutes.then pack into clean jars. Add 1 tsp. salt to each quart and fill to within 1/2 inch of top with water in which cabbage was precooked in or boiling water. Process in canner for 35 minutes at 10 lb.pressure. Canning Corn Beef 25 lbs.beef water cloves Bay leaves Peppercorns Cover corned beef with cold water. Bring to a boil, simmer 1 hour. Remove meat. Cut meat into 2 inch chunks for packing. Skim broth. Add 2 Tbsp whole cloves, 3 bay leaves and peppercorns, if desired reheat to boiling, remove spices. pack meat into jars, pour hot broth over meat leaving 1-inch head space. place jars in canner and process for 60 minutes at 15 lb.pressure. Tomatoes tomatoes water salt Scald tomatoes in boiling water 2 minute. Soak tomatoes in cold water 1 minute, peel, core, quarter and pack into clean jars. Add no water. Add 1/2 tsp. salt to each pint jar, and 1 tsp. salt to each quart jar. Screw bands on firmly then process in hot water bath 35 minutes; or in pressure canner, 10 minutes at 5 lb. pressure; or in oven, for 75 minutes set at 250 degrees. Canned Hamburger Sauce Mix 2 lbs. lean ground beef 3 cups onions 2 (6 oz. ) cans tomato paste 1 1/3 cups water 2 tsp salt 1/2 tsp pepper Cook beef and onions in a large pan until meat browns, pour off excess fat. add remaining ingredients, bring to a boil and simmer for 5 minutes. Pack into clean hot jars. Adjust lids. Process in canner at 10 lbs. pressure for 75 minutes. Process quarts. 90 minutes at 10 lbs pressure. Remove jars from canner and complete seal unless these are the self sealing type. makes 3 pints. Canning Green Beans green beans canning salt water wash beans, remove ends and cut. cover with boiling water and simmer 3 minutes, drain, save the liquid that the beans were blanched in. pour beans into jars, add 1/2 tsp. canning salt to pints, and 1 tsp. to quarts. pour liquid over beans and seal. process pints at 10 lbs. pressure for 30 minutes, and quarts. at 10 lbs. pressure for 35 minutes. Canned Potatoes potatoes canning salt water wash, scrape and rinse small freshly dug new potatoes. boil 10 minutes in water;drain. hot pack only; pack leaving 1 inch head space. add canning salt 1/2 tsp. for pints and 1 tsp. for quarts. cover with fresh boiling water . leaving 1/2 inch head space. adjust lids. place jars in canner process pints at 10 lb. pressure for 30 minutes and quarts. at 10 lb. pressure for 40 minutes. carefully remove jars from canner and tighten lids, so that their are no loose rings. Canned Peaches peaches water medium sugar syrup Select firm ripe peaches, blanch 1 minute, then dip into cold water for 1 minute, remove skins and pits. Cut peaches into halves or eights. Pack into clean jars, leaving 1 inch head space with medium syrup. Seal and process in canner for 10 minutes at 5 lb. pressure. Canned Pears pears salt water lemon juice sugar Wash, pare, core and cut into halves or eights, put in slightly salted water to prevent discoloration, drain. Precook 3 minutes in medium or heavy syrup. Add 1 Tbsp lemon juice to each quart of pears. pack in clean jars leaving 1 inch head space, Fill jars with syrup and seal. process in canner for 10 minutes at 5 lb. pressure. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
