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NEW MARY'S HOMESTEAD HANDBOOK

CANNING LOW ACID FOODS

This Handbook has the recipes to can four different kinds of chopped meats .

Five different kinds of canned roast meats.

How to can stew meat.

Boned Chicken

and many soups.  See the Contact us Link to buy mail order.

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CANNING LOW ACID FOODS

HERE ARE SOME FREE RECIPES FOR YOUR ENJOYMENT .

These foods have naturally high levels of acid or have a sufficient amount of acid added to them. Generally, all fruits and soft spreads are acid foods. Tomatoes, which are typically catergorized as a vegetable, are also treated as an acid food in canning. A limited number of recipes may call for both acid and low-acid ingredients but still be categorized as an acid product; these recipes must have a ph level of 4.6 or higher.

The processing times given for acid foods are based on an altitude at or below 1,000 feet above sea level using the boiling-water method. At altitudes above 1,000 feet, adjust the processing time according to the BOILING WATER CANNER chart.

The steam-pressure method is used for low-acid foods. The pressure given is for weighted gauge canners of altitudes at or below 1,000 feet above sea level. At altitudes of 1,001 feet  or above, adjust the processing  pressure according to the STEAM PRESSURE CANNER chart for the type of steam-pressuure canner being used.

BOILING-WATER CANNER

ALTITUDE (FEET)         INCREASE PROCESSING TIME

1,001-3000                         5 MINUTES
3,001-6,000                         10 MINUTES
6,001-8000                         15  MINUTES
8001-10,000                        20  MINUTES

STEAM-PRESSURE CANNER

ALTITUDE (FEET)          WEIGHTED GAUGE        DIAL GAUGE

0-1,000                                10                                          11
1,001-2000                          15                                          11

2,001-4,000                         15                                           12

4,001- 6,000                        15                                           13

6,001-8,000                          15                                           14

8,001-10,000                        15                                          15

 

MEATS

THIS IS A LIMITED AMOUNT OF MEAT RECIPES THAT I LIKE. IT IS FOR YOUR EDUCATION AND ENJOYMENT.

CHOPPED MEAT
BEEF, VEAL, LAMB, PORK, VENISON
Put meat through food chopper; measure. Cook meat in hot skillet until seared. Stir in 1 to 1 1/2 cups boiling water, broth or tomato juice. Add 1 tst. salt to each quart ground meat, if desired. Pack hot meat and liquid into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints  1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. To serve: Use for meat loaf, baked hash, chili, tacos or any way  you use other recipes.

ROAST, beef, veal, lamb, mutton, pork, venison

Cut meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may aksi be browned in a small amount of fat. Add 1/4 tsp. salt to each pint, 1 tsp. salt to each quart, if desired. Pack hot meat into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps, Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

STEW MEAT

Use beef or other meat suitable for stewing. Cut into 1 1/2-to 2-inch cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add 1/2 teaspoon salt to each pint, 1 tsp salt to each quart, if desired. Pack hot meat into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.





 

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POULTRY

CHICKEN-BONED

USE FOR ALL POULTRY

Steam or boil chicken until about 2/3  done. Remove skin and bones. Pack hot chicken into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. Ladle hot  cooking liquid, water or chicken broth over chicken, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15  minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

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CANNING VEGETABLES

CANNING ASPARAGUS

THE TIMES TO CAN ARE FOR THE MO AREA. PLEASE SEE THE ALTITUDE CHART FOR THE TIMES TO CAN WITH YOUR ALTITUDE.

RAW PACK- Wash and drain tender, light-tipped asparagus. Remove tough ends and scales. Wash again. Pack asparagus as tightly as possible without crushing into hot jars, leaving 1 inch headspace.  Add 1/2 tsp salt to each pint, 1 tsp salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints 30 minutes, quarts 40 minutes, at 10 pounds pressure in a steam-pressure canner.

HOT PACK-Wash and dtrain tender, tight-tipped asparagus. Remove tough ends and scales. Wash again. Cut asparagus into 1-inch pieces. Boil 3 minutes. Pack hot  asparagus into hot jars, leaving 1-inch headspace. Add 1/2 tsp salt to each pint, 1 tsp salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1-inch headspace. Remove air bubbles. adjust 2-piece caps. Process pints 30 minutes, quarts 40 minutes, at 10 pounds pressure in a steam-pressure canner.


BEANS-GREEN, SNAP AND WAX

RAW PACK- Wash and drain beans. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Pack beans tightly into hot jars, leaving 1-inch headspace. Add  1/2 tsp salt to each to each pint, 1 tsp salt to each quart, if desired. Ladle boiling water over  beans, leaving 1-inch headspace. Remove  air bubbles. Adjust 2-piece caps. Process pints 20 minutes, quarts, 25 minutes at 10 pounds pressure in a steam pressure canner. NOTE: The processing time given applies only to young, tender pods. Beans which have almost reached the "shell out" stage require a longer processing tiem. Add 15 minutes for pints, 20 minutes for quarts.

MIXED VEGETABLES

1 CUP SLICED CARROTS, 7 CUPS CUT CORN, 7 CUPS LIMA BEANS, 6 CUPS CUBED ZUCCHINI, 1 CUP CHOPPED SWEET RED PEPPER.

Combine vegetables in a large saucepot; add water to cover. Boil vegetables 5 minues.  Pack hot vegetables and hot liquid into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2- piece caps . Process pints 55 minues, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.