Creative Cooking Tips - Home Canning

Cooking Tips
Home Canning

Fruit:

Procedure for Preserving Fruit
Preparing & Packing Chart

Vegetables:

Procedures for Preserving Vegetables
Preparing & Packing Chart

Jams, Jelly, & Preserves:

Basic Overview
Procedures for Making Jam
Procedures for Making Marmalades
Procedures for Making Jelly
Jelly Table

Reference: How to Book - Canning Freezing Drying

Canning Altitude Chart

[ Boiling Water Bath | Pressure Canner ]

At sea level water boils at 212 degrees F. As the altitude increases, the temperature at which water boils gradually decreases. The following table gives the number of minutes that should be added to the time given in the directions for processing in a boiling-water bath.

Water Boiling Bath
	Increase Water-Bath Processing Time if Time Recommended is:
Altitude	20 minutes or less	More than 20 minutes
1,000 feet	1 minute	2 minutes
2,000 feet	2 minutes	4 minutes
3,000 feet	3 minutes	6 minutes
4,000 feet	4 minutes	8 minutes
5,000 feet	5 minutes	10 minutes
6,000 feet	6 minutes	12 minutes
7,000 feet	7 minutes	14 minutes
8,000 feet	8 minutes	16 minutes
9,000 feet	9 minutes	18 minutes
10,000 feet	10 minutes	20 minutes

Pressure Canner
Altitude	Process at:
2,000 - 3,000 feet	11 1/2 pounds
3,000 - 4,000 feet	12 pounds
4,000 - 5,000 feet	12 1/2 pounds
5,000 - 6,000 feet	13 pounds
6,000 - 7,000 feet	13 1/2 pounds
7,000 - 8,000 feet	14 pounds
8,000 - 9,000 feet	14 1/2 pounds
9,000 - 10,000 feet	15 pounds

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Canning Syrup

Fruit to be used for making pie or sauce, can be prepared without the addition of sugar. Sugar is not needed to prevent spoilage. Fruit can be preserved in water, extracted juices, or in its own juice. Processing times are the same for unsweetened and sweetened fruit.

However fruit does have better flavor and color when preserved in a sugar-water syrup. Syrups vary in strength from very light to heavy. The choice of syrup depends on type and acidity of the fruit to be preserved, the eventual use of the fruit and personal taste.

Type of Syrup	Sugar	Water	Yield
Very light	1 cup	4 cup	About 4 1/2 cups
Light	1 cup	3 cup	About 3 1/2 cups
Medium	1 cup	2 cup	About 2 1/4 cups
Heavy	1 cup	1 cup	About 1 1/2 cups

To make syrup: Mix sugar and water in a saucepan; bring to a boil over medium heat, stirring occasionally to dissolve sugar. Boil five minutes, skim if necessary. Cover to prevent evaporation and keep hot until used.
Quantity of Syrup to Make: Allow approximately 1 1/2 cups prepared syrup for each quart jar.
Honey and Corn Syrup: Honey or corn syrup can be used to replace up to one-fourth of the sugar in syrup preparation. Honey has a definite flavor of it's own, a factor which must be considered when it is used for preserving. A light flavored corn syrup is recommended for preserving light-colored fruit. The addition of 1 teaspoon of lemon juice, or a few grains of salt, to each quart jar of fruit improves the flavor when corn syrup is used.

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