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.
ith the general precautions of home canning. If you are not, please
erries.).
Make sure your canning equipment is scrupulously clean, and
-Cut open pumpkin.
Scoop out guts.
remove skin.
Chop into cubes.
boil for 2 minutes.
pack hot pumpkin cubes into clean canning jars.
fill jars with liquid from boiled pumpkin.
places lids and rings on.
process in pressure cooker for 55 minutes for pint jars, 1 hour 30 minutes for quart jars. Check canning guides for altitude for pressure gauge.
tand 2 hours.
Prepare home canning jars and lids according to
Cut corn from cob.
Place in a large stainless steel
or unchipped enamel sauce pot.
Cover with boiling water and boil 5 minutes.
Carefully drain and add remaining ingredients.
Prepare home canning jars and lids according to manufacturers instructions.
t The National Center for Home Food Preservation's web site
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.
t in all types of recipes and, if needed, I can
ream and red onions.
HOME CANNED DIRECTIONS: Place 1 cup
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
ack into freshly cleaned & hot canning jars leaving 1/4 to
lace loosely into a quart canning jar. Don't pack them
Prepare Ball brand or Kerr brand jars and closures according
bout 20 minutes.
Other recipes call for cumin, oregano, water
Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.
Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.