Canning Recipes Boiling Water Method | Presto Electric Pressure Washer

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

16	medium apples (about 4 pounds)	2	teaspoons cinnamon
4	cups sugar	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 19. Yield: about 5 pints.

RASPBERRY JAM

2	quarts raspberries	1	tablespoon lemon juice
1	package powdered pectin	1	tablespoon grated lemon peel
1⁄3	cup water	6	cups sugar

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 19. Yield: about 5 half-pints.

Bread and Butter Pickles

4	pounds 4- to 6-inch cucumbers,	2	tablespoons mustard seed
	cut into slices	2	teaspoons turmeric
2	pounds onions, thinly sliced	2	teaspoons celery seed
	(about 8 small)	1	teaspoon ginger
1⁄3	cup canning salt	1	teaspoon peppercorns
2	cups sugar	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 19. 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.

DILL PICKLES

8pounds 4- to 6-inch cucumbers, cut lengthwise into halves

¾cup sugar

½cup canning salt

1quart vinegar, 5% acidity

1quart water

3tablespoons mixed pickling spices Green or dry dill (1 head per jar)

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vin- egar 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 19. Yield: about 7 pints.