Kerr tapered jars (wide-mouth pint, wide-mouth half-pint and regular half-pint) are especially convenient for freezing.
They are easy to pack and it's easy to remove frozen food without thawing.
All styles and sizes Kerr jars and caps are safe to use in the freezer.
erries.).
Make sure your canning equipment is scrupulously clean, and
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
ot.
Pour into prepared canning jars, leaving about 1\" for
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
f a large stockpot or canning kettle and fill halfway with
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
ack into freshly cleaned & hot canning jars leaving 1/4 to
Have mixture of first 4 ingredients come to a boil, then let simmer 1 hour.
To this mixture, add the remainder of ingredients.
Have mixture come to a boil and boil 10 minutes. Pack in clean jars.
Screw on bands tight.
Process in water bath for 30 minutes.
This is out of the old Kerr Canning book we used in the 40's.
Chop tomatoes, onions and peppers together and let stand. Drain.
Add the hot peppers, which have been chopped, the vinegar and spices (spices tied in cheesecloth bag).
Allow to boil slowly until tender (about 15 minutes).
Pack tightly into hot Mason or Kerr canning jars and seal at once.
Prepare Ball brand or Kerr brand jars and closures according
bout 20 minutes.
Other recipes call for cumin, oregano, water
If canning, sterilize 8 jars, lids and
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat. Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ays.
Sterilise a large canning jar by putting it in
eat.
Ladle into clean canning jars to within 1/8
Wash and rinse pint canning jars; keep hot until ready
nd 1 tsp. Equal for Recipes in bottom of 9 inch