Chile Salsa
Hot And Spicy Carrots
Blackberry Lemon Jam
Canning Green Beans (Snap, Wax, or Italian)



> From: "Carol" >
> looking for old fashioned canning recipies "like grandma"


Carol,
Canning recipes assume a certain level of knowledge about good canning
practices, and assume you know how to use the equipment. That's why you
need to ask this on rec.food.preserving rather than r.f.recipes, and
also be a little more specific. :-)

Meanwhile, I recommend you pick up a recent copy of the _Ball Blue Book_
which you can get wherever you buy jars and lids and other canning
supplies. It should cost less than $7. I just noticed you are in
Canada; I think it's called the _Bernadin Canning Guide_ up there.

You'll need a pressure canner to safely put up soups, meats, and all
vegetables except tomatoes. You don't need a pressure canner to do
jams, jellies, pickles, or most fruits but you will need a big deep pot
to gently boil the completely submerged jars.

Best regards,
Bob


Chile Salsa

(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper

Roast and peel peppers if they have tough skins; remove seeds and stems,
chop. Scald and peel tomatoes; chop. Combine all ingredients in large
saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars,
leave 1/2 inch headspace. Adjust lids and process in boiling water bath
for 15 minutes.



Hot And Spicy Carrots

4 hot peppers
4 cloves garlic
1 tsp. rosemary
2 lb. carrots, cut 3" long
2 cup water
2 cup white vinegar
3 Tbsp sugar
3 Tbsp salt

Halve peppers, lengthwise [thinly sliced habanero is good]. In each
of 4 pint jars, put in 1 pepper, 1 garlic clove, and 1/4 teaspoon
rosemary.
Pack jars full of carrots. Combine water, vinegar, sugar and salt and
bring to a boil in large kettle. Pour over carrots to fill jars.
Get air bubbles out, adjust caps. Process in boiling water bath for 10
minutes.



Blackberry Lemon Jam
(from _Farm Journal_)

2 lemons, seeded and chopped
1 1/2 cup water
6 cups blackberries
7 cups sugar

Combine lemons and water and cook for 20 minutes. Add berries and sugar
and continue cooking 20 minutes or until thickened. Pour into sterile
jars, leaving 1/4" headspace, seal, process in Boiling water bath canner
for 5 minutes.



Canning Green Beans (Snap, Wax, or Italian)

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 12 to 20 quarts--an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.

Procedu Wash beans and trim ends. Leave whole or cut or snap into
1-inch pieces.

Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch headspace.

Adjust lids and process in steam pressure canner for 20 minutes (pints)
or 25 minutes (quarts) at 11 pounds in a dial gauge canner, or 10 pounds
in a weighted-gauge ("jiggler") canner up to 1000' elevation (15 pounds
if over 1000')


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