24
25
RHUBARB
Wash young, tender rhubarb. Remove ends and cut into ½-inch
pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice
appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean,
hot Mason jars, leaving ½-inch headspace. Adjust jar lids.
Pressure canning
: Process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning
: Process pints and quarts 15 minutes. For
processing above 1,000 feet altitude, see page 20 for recommended
time.
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping
tomatoes 1 minute in boiling water, then in cold water. Peel and re-
move core. Leave whole or halve. Add 2 tablespoons of bottled lemon
juice or ½ teaspoon of citric acid per quart of tomatoes. For pints,
use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add
1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired. Fill
jars with raw tomatoes, pressing until spaces between them fill with
juice. Leave ½-inch headspace. Adjust jar lids.
Pressure canning
: Process at 11 pounds pressure, pints and quarts
25 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning
: Process pints and quarts 85 minutes. For
processing above 1,000 feet altitude, see page 20 for recommended
time.
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces.
To prevent juice from separating, quickly cut about 1 pound of fruit
into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while adding the remaining tomatoes.
Simmer 5 minutes after all pieces are added. If juice separation is
not a concern,
simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.
Press heated juice through a sieve or food mill to remove skins and
seeds.
Add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid
to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon
citric acid to each pint.
Heat juice again to boiling. Add 1 teaspoon of salt to each quart, ½
teaspoon to each pint, if desired. Fill jars with hot tomato juice, leaving
½-inch headspace. Adjust jar lids.
Pressure canning
: Process at 11 pounds pressure, pints and quarts
15 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning
: Process pints 35 minutes and quarts 40
minutes. For processing above 1,000 feet altitude, see page 20 for
recommended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe on page 24).
Heat in large saucepan until sauce reaches desired consistency. Sim-
mer until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add 2 tablespoons of bottled lemon juice or
½ teaspoon of citric acid to each quart. Add 1 tablespoon of bottled
lemon juice or ¼ teaspoon citric acid to each pint. Pour hot sauce in
clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.
Pressure canning
: Process at 11 pounds pressure, pints and quarts
15 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning
: Process pints 35 minutes and quarts 40
minutes. For processing above 1,000 feet altitude, see page 20 for
recommended time.
SALSA
Process salsa using the boiling water method. Refer to page 45 for
tested canning recipe.
