44
45
CANNING RECIPES: BOILING WATER METHOD
The following recipes are safely canned by the boiling water method . Do not
pressure can these recipes because the food quality would be unacceptable .
APPLE BUTTER
4 pounds 4- to 6-inch
cucumbers, cut into slices
2 pounds onions, thinly
sliced (about 8 small)
1
⁄
3
cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5% acidity
Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover
with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in
a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a
boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove
air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described on page 43. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and
develop a satisfactory flavor.
2 quarts raspberries
1 package powdered pectin
1
⁄
3
cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel
6 cups sugar
16 medium apples (about
4 pounds)
4 cups sugar
2 teaspoons cinnamon
¼ teaspoon cloves
To prepare pulp:
Wash apples; remove stem and blossom ends; do not peel or core. Cut
apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until
apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter:
Combine apple pulp, sugar, and spices in a large saucepot. Cook
slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to
prevent sticking. (If too thick, add a small amount of water or apple juice for desired
consistency.) Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two-
piece caps. Process 10 minutes using boiling water canning method described on
page 43. yield: about 5 pints.
RASPBERRY JAM
Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot.
Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust
two-piece caps. Process 10 minutes using boiling water canning method described on
page 43. yield: about 5 half-pints.
BREAD AND BUTTER PICKLES
Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large sauce-
pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes.
Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each
jar. Ladle hot liquid over cucumbers, leaving
1
⁄
4
-inch headspace. Remove air bubbles.
Adjust two-piece caps. Process pints 15 minutes using boiling water canning method
described on page 43. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and
develop a satisfactory flavor.
ZESTY SALSA
10 cups chopped, seeded, peeled,
cored tomatoes (about 6
pounds)
5 cups chopped and seeded long
green peppers (about 2
pounds)
5 cups chopped onions (about
1½ pounds)
2½ cups chopped and seeded hot
peppers (about 1 pound)
1¼ cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 teaspoon hot pepper sauce
(optional)
Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring
mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars,
leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling
water canning method described on page 43. yield: about 6 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from
being burned.
For boiling water canning information for fruits and tomatoes, refer to page 19
For additional information and recipes, consult the Ball Blue Book or visit
www .freshpreserving .com .
Recipes provided by Jarden Home Brands, marketers of Ball
Fresh Preserving Products.
DILL PICKLES
8 pounds 4- to 6-inch
cucumbers, cut lengthwise
into halves
¾ cup sugar
½
cup canning salt
1 quart vinegar, 5% acidity
1 quart water
3 tablespoons mixed pickling
spices
Green or dry dill
(1 head per jar)
