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Store in a clean, cool, dark, dry place.
The best temperature is between 50
and 70 °F. Avoid storing canned foods
in a warm place near hot pipes, a range
or a furnace, or in direct sunlight. They
lose quality in a few weeks or months,
depending on the temperature and
may even spoil. Keep canned goods
dry. Dampness may corrode metal lids
and cause leakage so food will spoil.
For best quality, use canned foods
within one year.
Important Home Canning
Safeguards
All of the Home Canning Recipes
provided in this cookbook have been
tested for quality and proper timing to
meet food safety standards. As long as
the instructions are carefully followed the
end result will be a wholesome and shelf
stable product. However, when using or
adapting your own recipes, please be sure
that you process the recipes with enough
time. If foods are not canned properly,
consuming them may be harmful or fatal.
Never attempt to make rough calculations
on your own recipes.
If you have specific questions relating
to proper methods of canning foods or
timing charts- please refer to the US
Department of Agriculture Website.
www.fsis.usda.gov
Another useful source of information about
home canning is The National Center for
Home Food Preservation: www.uga.edu/
nchfp/index.html.
HOME CANNING RECIPES
Pasta Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes /high pressure setting
Ingredients:
5 lbs tomatoes cored and chopped
2 tablespoons olive oil
¾ cup peeled, chopped onion
4 garlic cloves, peeled and minced
½ pound mushrooms, chopped
¼ cup fresh parsley, chopped
1 ½ teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
¼ cup brown sugar
Directions
Place tomatoes in large saucepan and
boil for 25 minutes uncovered.
Allow to cool slightly then run through a
food mill or sieve to remove skins and
seeds. In a large skillet, heat olive oil and
sauté onions, garlic and mushrooms until
tender. Place the sautéed vegetables in
a stockpot, add tomatoes and remainder
of ingredients and bring to a boil. Lower
heat and simmer, uncovered for approx 25
minutes, stirring frequently to avoid burning.
Ladle into Jars. Cap and seal. Place on rack
and lower into pressure cooker with 2 – 3
inches of hot water. Process for 20 minutes
/ high pressure setting.
Barbeque Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high pressure setting
Ingredients:
1 ¹/
³
cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 ¼ teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce
ENGLISH