Quality: Select ears containing slightly immature kernels or of ideal quality for eating fresh. Canning of some sweeter varieties or too immature kernels may cause browning. Can a small amount, check color and flavor before canning large quantities. Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling water. Cut corn from cob [...]

Yield: 9 half-pints Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reducede-half (about 30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly. For more information on sterilizing jars see “Jars and Lids”. Store in refrigerator and use within one month. Caution: [...]

BRINING SOLUTION 1 qt Distilled white vinegar — (5 percent) 1 tb Canning or pickling salt 1 tb Mustard seed 1/2 c Sugar -CANNING SYRUP- 1 2/3 c Distilled white vinegar — (5 percent) 3 c Sugar 1 tb Whole allspice 2 1/4 ts Celery seed Yield: About 4 to 5 pints Procedure: Wash cucumbers [...]

Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust [...]

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking. Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 [...]

Reduced-sodium salts, for example, “Lite Salt” may be used in quick pickle recipes, as indicated in this guide. The pickles may, however, have a slightly different taste than expected. Caution: Use of reduced-sodium salt in fermented pickle recipes is not recommended. === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * format courtesy of

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Clams in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of [...]

Yield: About 7 quarts Procedure: Combine all ingredients in a large saucepan. Cook slowly stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Green Tomato Pie Filling in a boiling-water canner. Style of Pack: [...]

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh. Procedure: (Optional–Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins). Wash fruit. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid [...]

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars, [...]