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      Title: Title page, Acknowledgments and Preface
 Categories: Intro, Canning
      Yield: 1 text
 
 
  COMPLETE GUIDE TO HOME CANNING
  
  Caution: To prevent the risk of botulism, low-acid and tomato foods not
  canned according to the recommendations in this publication or according
  to other USDA-endorsed recommendations should be boiled even if you
  detect no signs of spoilage.  At altitudes below 1,000 feet, boil foods
  for 10 minutes.  Add an additional minute of boiling time for each
  additional 1,000 ft. elevation.
  
  Reference to commercial products and services is made with the
  understanding that no discrimination is intended and no endorsement by
  the U.S. Department of Agriculture is implied.  Clear Jel (registered
  trademark) is mentioned because it is the only suitable product that is
  presently available to the general public through distributors of
  speciality products.
  
  ACKNOWLEDGMENTS
  
  The creation of an Extension Service Center for Excellence at the Penn
  State University made it possible to conduct the research necessary to
  revise four previously published bulletins for canning foods in the
  home.  The Center, no longer in operation, was a cooperative effort of
  the Extension Service, Cooperative State Research Service, and the Penn
  State University with Gerald D. Kuhn, Ph.D., of the Penn State
  University as Director.
  
  The Extension Services wishes to credit the primary development of this
  guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with the
  University of Georgia), and Thomas S. Dimick.  Extension staff who
  assisted in preparing this guide include Milton P. Baldauf, Catherine
  E. Adams, Nancy T. Sowers, and Vincent G. Hughes.  Extension staff who
  assisted in this revision include Kenneth N. Hall (University of
  Connecticut) and Thomas W. Poore.  All have contributed significant
  ideas and time in making this guide a truly up-to-date research-based
  publication.
  
  PREFACE
  
  Home canning has changed greatly in the 170 years since it was
  introduced as a way to preserve food. Scientists have found ways to
  produce safer, higher quality products. Section 1 of this guide explains
  the scientific principles of on which canning techniques are based,
  discusses canning equipment, and describes the proper use of jars and
  lids. It describes basic canning ingredients and procedures and how to
  use them to achieve safe, high-quality canned products. Finally, it
  helps you decide whether or not and how much to can.
  
  The other six sections of this guide contain a series of factsheets for
  specific foods. These factsheets offer detailed directions for making
  sugar syrups; and for canning fruits and fruit products, tomatoes and
  tomato products, vegetables, red meats, poultry, seafoods, and pickles
  and relishes. Handy guidelines for choosing the right quantity and
  quality of raw food accompany each set of directions for fruits,
  tomatoes and vegetables. Most recipes are designed to yield a full
  canner load of pints or quarts. Finally processing adjustments for
  altitudes above sea level are given for each food.
  
  This publication contains many new research-based recommendations for
  canning safer and better food at home.. It is an invaluable resource for
  persons who are canning for the first time. Experienced canners will
  find updated information to help them improve their canning practices.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: For Safety's Sake
 Categories: Information, Canning
      Yield: 1 text
 
 
  Pressure canning is the only recommended method for canning meat,
  poultry, seafood, and vegetables.  The bacterium 'Clostridium botulinum'
  is destroyed in low-acid foods when they are processed at the correct
  time and pressure in pressure canners.  Using boiling water canners for
  these foods poses a real risk of botulism poisoning.
  
  If Clostridium botulinum bacteria survive and grow inside a sealed jar
  of food, they can produce a poisonous toxin.  Even a taste of food
  containing this toxin can be fatal.  Boiling food 10 minutes at
  altitudes below 1,000 feet destroys this poison when it is present.  For
  altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional
  elevation.  Caution: To prevent the risk of botulism, low-acid and
  tomato foods not canned according to the recommendations in this
  publication or according to other USDA-endorsed recommendations should
  be boiled as above, even if you detect no signs of spoilage.  All
  low-acid foods canned according to the approved recommendations may be
  eaten without boiling them when you are sure of all the following:
  
  * Food was processed in a pressure canner.
  
  * Gauge of the pressure canner was accurate.
  
  * Up-to-date researched process times and pressures were used
  for the size of jar, style of pack, and kind of food being processed.
  
  * The process time and pressure recommended for sterilizing the food
  at your altitude was followed.
  
  * Jar lid is firmly sealed and concave.
  
  * Nothing has leaked out when jar is opened.
  
  * No liquid spurts out when jar is opened.
  
  * No unnatural or "off" odors can be detected.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: Do Your Canned Foods Pass This Test?
 Categories: Information, Canning
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  OVERALL APPEARANCE
  
  * Good proportion of solid to liquid
  
  * Full pack with proper headspace
  
  * Liquid just covering solid.
  
  * Free of air bubbles.
  
  * Free of imperfections - stems, cores, seeds
  
  * Good seals
  
  * Practical pack that is done quickly and easily
  
  FRUITS AND VEGETABLES
  
  * Pieces uniform in size and shape
  
  * Characteristic, uniform color
  
  * Shape retained - not broken or mushy
  
  * Proper maturity
  
  LIQUID OR SYRUP
  
  * Clear and free from sediment
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: Determining Your Altitude Above Sea Level
 Categories: Information, Canning
      Yield: 1 text
 
 
  It is important to know your approximate elevation or altitude above sea
  level in order to determine a safe processing time for canned foods.
  Since the boiling temperature of liquid is lower at higher elevations,
  it is critical that additional time be given for the safe processing of
  foods at altitudes above sea level.
  
  It is not practical to include a list of altitudes in this guide, since
  there is wide variation within a State and even a county.  For example,
  the State of Kansas has areas with altitudes varying between 75 ft. to
  4,039 ft. above sea level.  Kansas is not generally thought to have high
  altitudes, but there are many areas of the State where adjustments for
  altitude must be considered.  Colorado, on the other hand, has people
  living in areas between 3,000 and 10,000 feet above sea level.  They
  tend to be more conscious of the need to make altitude adjustments in
  the various processing schedules.  To list altitudes for specific
  counties may actually be misleading, due to the differences in
  geographic terrain with within a county.
  
  If you are unsure about the altitude where you will be canning foods,
  consult your county Extension agent.  An alternative source of information
  would be your local district conservationist with the Soil Conservation
  Service.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: Why Can Foods?
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Canning can be a safe and economical way to preserve quality food at
  home. Disregarding the value of your labor, canning homegrown food may
  save you half the cost of buying commercially canned food. Canning
  favorite and special products to be enjoyed by family and friends is a
  fulfilling experience and a source of pride for many people.
  
  Many vegetables begin losing some of their vitamins when harvested.
  Nearly half the vitamins may be lost within a few days unless the fresh
  produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated
  produce loses half or more of some of its vitamins. The heating process
  during canning destroys from one-third to one-half of vitamins A and C,
  thiamin, and riboflavin. Once canned, additional losses of these
  sensitive vitamins are from 5 to 20 percent each year. The amounts of
  other vitamins, however, are only slightly lower in canned compared with
  fresh food. If vegetables are handled properly and canned promptly after
  harvest, they can be more nutritious than fresh produce sold in local
  stores.
  
  The advantages of home canning are lost when you start with poor quality
  fresh foods; when jars fail to seal properly; when food spoils; and when
  flavors, texture, color and nutrients deteriorate using prolonged
  storage.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: How Canning Preserves Foods
 Categories: Canning, Information
      Yield: 1 guide
 
 
  The high percentage of water in most fresh foods makes them very
  perishable. They spoil or lose their quality for several reasons:
  
  * growth of undesirable microorganisms- bacteria, molds, and yeasts,
  * activity of food enzymes,
  * reactions with oxygen,
  * moisture loss.
  
  Microorganisms live and multiply quickly on the surfaces of fresh food
  and on the inside of bruised, insect-damaged, and diseased food. Oxygen
  and enzymes are present throughout fresh food tissues. Proper canning
  practices include:
  
  * carefully selecting and washing fresh food,
  * peeling some fresh foods,
  * hot packing many foods,
  * adding acids (lemon juice or vinegar) to some foods,
  * using acceptable jars and self-sealing lids,
  * processing jars in a boiling-water or pressure canner for the correct
  period of time.
  
  Collectively, these practices remove oxygen; destroy enzymes; prevent
  the growth of undesirable bacteria, yeasts, and molds; and help form a
  high vacuum in jars. Good vacuums form tight seals which keep liquid in
  and air and microorganisms out.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: Ensuring Safe Canned Foods (part 1 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Growth of the bacterium Clostridium botulinum in canned food may cause
  botulism--a deadly form of food poisoning. These bacteria exist either
  as spores or as vegetative cells. The spores, which are comparable to
  plant seeds, can survive harmlessly in soil and water for many years.
  When ideal conditions exist for growth, the spores produce vegetative
  cells which multiply rapidly and may produce a deadly toxin within 3 to
  4 days of growth in an environment consisting of:
  
  * a moist, low-acid food
  * a temperature between 40 degrees F and 120 degrees F
  * less than 2 percent oxygen
  
  Botulinum spores are on most fresh food surfaces. Because they grow only
  in the absence of air, they are harmless on fresh foods.
  
  Most bacteria, yeasts, and molds are difficult to remove from food
  surfaces. Washing fresh food reduces their numbers only slightly.
  Peeling root crops, underground stem crops, and tomatoes reduces their
  numbers greatly. Blanching also helps, but the vital controls are the
  method of canning and making sure the recommended research-based process
  times, found in these guides, are used.
  
  The processing times in these guides ensure destruction of the largest
  expected number of heat-resistant microorganisms in home-canned foods.
  Properly sterilized canned food will be free of spoilage if lids seal
  and jars are stored below 95 degrees F. Storing jars at 50 degrees F to
  70 degrees F enhances retention of quality.
  
  FOOD ACIDITY AND PROCESSING METHODS
  
  Whether food should be processed in a pressure canner or boiling-water
  canner to control botulinum bacteria depends on the acidity in the food.
  Acidity may be natural, as in most fruits, or added, as in
  pickled food. Low-acid canned foods contain too little acidity to
  prevent the growth of these bacteria. Acid foods contain enough acidity
  to block their growth, or destroy them more rapidly when heated The term
  "pH" is a measure of acidity; the lower its value, the more acid the
  food. The acidity level in foods can be increased by adding lemon juice,
  citric acid, or vinegar.
  
  Low-acid foods have pH values higher than 4.6. They include red meats,
  seafood, poultry, milk, and all fresh vegetables except for most
  tomatoes. Most mixtures of low-acid and acid foods also have pH values
  above 4.6 unless their recipes include enough lemon juice, citric acid,
  or vinegar to make them acid foods. Acid foods have a pH of 4.6 or
  lower. They include fruits, pickles, sauerkraut, jams, jellies,
  marmalades, and fruit butters.
  
  Although tomatoes usually are considered an acid food, some are now
  known to have pH values slightly above 4.6. Figs also have pH values
  slightly above 4.6. Therefore, if they are to be canned as acid foods,
  these products must be acidified to a pH of 4.6 or lower with lemon
  juice or citric acid. Properly acidified tomatoes and figs are acid
  foods and can be safely processed in a boiling-water canner.
  
  Botulinum spores are very hard to destroy at boiling-water temperatures;
  the higher the canner temperature, the more easily they are destroyed.
  Therefore, all low-acid foods should be sterilized at temperatures of
  240 degrees to 250 degrees F, attainable with pressure canners operated
  at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as
  measured by gauge. The more familiar "PSIG" designation is used
  hereafter in this publication. At temperatures of 240 degrees to 250
  degrees F, the time needed to destroy bacteria in low-acid canned food
  ranges from 20 to 100 minutes. The exact time depends on the kind of
  food being canned, the way it is packed into jars, and the size of jars.
  The time needed to safely process low-acid foods in a boiling-water
  canner ranges from 7 to 11 hours; the time needed to process acid foods
  in boiling water varies from 5 to 85 minutes.
  
  PROCESS ADJUSTMENTS AT HIGH ALTITUDES
  
  Using the process time for canning food at sea level may result in
  spoilage if you live at altitudes of 1,000 feet or more (Plate 2). Water
  boils at lower temperatures as altitude increases. Lower boiling
  temperatures are less effective for killing bacteria. Increasing the
  process time or canner pressure compensates for lower boiling
  temperatures.
  
  Therefore, when following canning directions in this series, select the
  proper processing time or canner pressure for the altitude where you
  live. If you do not know the altitude, contact your local county
  Extension agent. An alternative source of information would be the local
  district conservationist with the Soil Conservation Service.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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      Title: Ensuring Safe Canned Foods (part 2 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  EQUIPMENT AND METHODS NOT RECOMMENDED
  
  Open-kettle canning and the processing of freshly filled jars in
  conventional ovens, microwave ovens, and dishwashers are not
  recommended, because these practices do not prevent all risks of
  spoilage. Steam canners are not recommended because processing times for
  use with current models have not been adequately researched. Because
  steam canners do not heat foods in the same manner as boiling-water
  canners, their use with boiling-water process times may result in
  spoilage. It is not recommended that pressure processes in excess of 15
  PSI be applied when using new pressure canning equipment. So-called
  canning powders are useless as preservatives and do not replace the need
  for proper heat processing. Jars with wire bails and glass caps make
  attractive antiques or storage containers for dry food ingredients but
  are not recommended for use in canning. One-piece zinc porcelain-lined
  caps are also no longer recommended. Both glass and zinc caps use flat
  rubber rings for sealing jars, but too often fail to seal properly.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ensuring High-Quality Canned Foods (part 1 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Begin with good-quality fresh foods suitable for canning. Quality varies
  among varieties of fruits and vegetables. Many county Extension offices
  can recommend varieties best suited for canning. Examine food carefully
  for freshness and wholesomeness. Discard diseased and moldy food. Trim
  small diseased lesions or spots from food.
  
  Can fruits and vegetables picked from your garden or purchased from
  nearby producers when the products are at their peak of quality-within 6
  to 12 hours after harvest for most vegetables. For best quality,
  apricots, nectarines, peaches, pears, and plums should be ripened 1 or
  more days between harvest and canning. If you must delay the canning of
  other fresh produce, keep it in a shady, cool place.
  
  Fresh home-slaughtered red meats and poultry should be chilled and
  canned without delay. Do not can meat from sickly or diseased animals.
  Ice fish and seafoods after harvest, eviscerate immediately and can them
  within 2 days.
  
  Maintaining Color and Flavor in Canned Food
  
  To maintain good natural color and flavor in stored canned food, you
  must:
  
  * Remove oxygen from food tissues and jars,
  * Quickly destroy the food enzymes,
  * Obtain high jar vacuums and airtight jar seals.
  
  Follow these guidelines to ensure that your canned foods retain optimum
  colors and flavors during processing and storage:
  
  * Use only high-quality foods which are at the proper maturity and are
  free of diseases and bruises.
  
  * Use the hot-pack method, especially with acid foods to be processed
  in boiling water
  
  * Don't unnecessarily expose prepared foods to air. Can them as soon as
  possible.
  
  * While preparing a canner load of jars, keep peeled, halved,
  quartered, sliced, or diced apples, apricots, nectarines, peaches, and
  pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
  gallon of cold water. This procedure is also useful in maintaining the
  natural color of mushrooms and potatoes, and for preventing stem-end
  discoloration in cherries and grapes. You can get ascorbic acid in
  several forms:
  
   ** Pure powdered form--seasonally available among canners' supplies
      in supermarkets. One level teaspoon of pure powder weighs about 3
      grams. Use 1 teaspoon per gallon of water as a treatment solution.
  
   ** Vitamin C tablets--economical and available year-round in many
      stores. Buy 500-milligram tablets; crush and dissolve six tablets per
      gallon of water as a treatment solution.
  
   ** Commercially prepared mixes of ascorbic and citric
      acid--seasonally available among canners' supplies in
      supermarkets. Sometimes citric acid powder is sold in
      supermarkets, but it is less effective in controlling
      discoloration. If you choose to use these products, follow the
      manufacturer's directions.
  
  * Fill hot foods into jars and adjust headspace as specified in recipes.
  
  * Tighten screw bands securely, but if you are especially strong, not
  as tightly as possible.
  
  * Process and cool jars.
  
  * Store the jars in a relatively cool, dark place, preferably between
    50 degrees and 70 degrees F.
  
  * Can no more food than you will use within a year.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ensuring High-Quality Canned Foods (part 2 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Advantages of Hot-packing
  
  Many fresh foods contain from 10 percent to more than 30 percent air.
  How long canned food retains high quality depends on how much air is
  removed from food before jars are sealed.
  
  Raw-packing is the practice of filling jars tightly with freshly
  prepared, but unheated food. Such foods, especially fruit, will float in
  the jars. The entrapped air in and around the food may cause
  discoloration within 2 to 3 months of storage. Raw-packing is more
  suitable for vegetables processed in a pressure canner.
  
  Hot-packing is the practice of heating freshly prepared food to boiling,
  simmering it 2 to 5 minutes, and promptly filling jars loosely with the
  boiled food.
  
  Whether food has been hot-packed or raw-packed, the juice, syrup, or
  water to be added to the foods should also be heated to boiling before
  adding it to the jars. This practice helps to remove air from food
  tissues, shrinks food, helps keep the food from floating in the jars,
  increases vacuum in sealed jars, and improves shelf life. Preshrinking
  food permits filling more food into each jar.
  
  Hot-packing is the best way to remove air and is the preferred pack
  style for foods processed in a boiling-water canner At first, the color
  of hot-packed foods may appear no better than that of raw-packed foods,
  but within a short storage period, both color and flavor of hot-packed
  foods will be superior.
  Controlling Headspace
  
  The unfilled space above the food in a jar and below its lid is termed
  headspace. Directions for canning specify leaving 1/4-inch for jams and
  jellies, 1/2-inch for fruits and tomatoes to be processed in boiling
  water and from 1- to 1-1/4-inches in low- acid foods to be processed in
  a pressure canner This space is needed for expansion of food as jars are
  processed, and for forming vacuums in cooled jars. The extent of
  expansion is determined by the air content in the food and by the
  processing temperature. Air expands greatly when heated to high
  temperatures; the higher the temperature, the greater the expansion.
  Foods expand less than air when heated.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jars and Lids
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Food may be canned in glass jars or metal containers. Metal containers
  can be used only once. They require special sealing equipment and are
  much more costly than jars.
  
  Regular and wide-mouth Mason-type, threaded, home-canning jars with
  self-sealing lids are the best choice (Plate 1). They are available in
  1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The standard
  jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings
  of about 3 inches, making them more easily filled and emptied.
  Half-gallon jars may be used for canning very acid juices. Regular-mouth
  decorator jelly jars are available in 8 and 12 ounce sizes. With careful
  use and handling, Mason jars may be reused many times, requiring only
  new lids each time. When jars and lids are used properly, jar seals and
  vacuums are excellent and jar breakage is rare.
  
  Most commercial pint- and quart-size mayonnaise or salad dressing jars
  may be used with new two-piece lids for canning acid foods. However, you
  should expect more seal failures and jar breakage. These jars have a
  narrower sealing surface and are tempered less than Mason jars, and may
  be weakened by repeated contact with metal spoons or knives used in
  dispensing mayonnaise or salad dressing. Seemingly insignificant
  scratches in glass may cause cracking and breakage while processing jars
  in a canner. Mayonnaise-type jars are not recommended for use with foods
  to be processed in a pressure canner because of excessive jar breakage.
  Other commercial jars with mouths that cannot be sealed with two-piece
  canning lids are not recommended for use in canning any food at home.
  
  JAR CLEANING:
  Before every use, wash empty jars in hot water with detergent and rinse
  well by hand, or wash in a dishwasher. Unrinsed detergents may cause
  unnatural flavors and colors. These washing methods do not sterilize
  jars. Scale or hard-water films on jars are easily removed by soaking
  jars several hours in a solution containing 1 cup of vinegar (5 percent
  acidity) per gallon of water.
  
  STERILIZATION OF EMPTY JARS:
  All jams, jellies, and pickled products processed less than 10 minutes
  should be filled into sterile empty jars. To sterilize empty jars, put
  them right side up on the rack in a boiling-water canner. Fill the
  canner and jars with hot (not boiling) water to 1 inch above the tops of
  the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher
  elevations, boil 1 additional minute for each additional 1,000 ft.
  elevation. Remove and drain hot sterilized jars one at a time. Save the
  hot water for processing filled jars. Fill jars with food, add lids, and
  tighten screw bands.
  
  Empty jars used for vegetables, meats, and fruits to be processed in a
  pressure canner need not be presterilized. It is also unnecessary to
  presterilize jars for fruits, tomatoes, and pickled or fermented foods
  that will be processed 10 minutes or longer in a boiling-water canner.
  
  LID SELECTION, PREPARATION, AND USE:
  The common self-sealing lid consists of a flat metal lid held in place
  by a metal screw band during processing. The flat lid is crimped
  around its bottom edge to form a trough, which is filled with a colored
  gasket compound. When jars are processed, the lid gasket softens and
  flows slightly to cover the jar-sealing surface, yet allows air to
  escape from the jar. The gasket then forms an airtight seal as the jar
  cools. Gaskets in unused lids work well for at least 5 years from date
  of manufacture. The gasket compound in older unused lids may fail to
  seal on jars.
  
  Buy only the quantity of lids you will use in a year To ensure a good
  seal, carefully follow the manufacturer's directions in preparing lids
  for use. Examine all metal lids carefully. Do not use old, dented, or
  deformed lids, or lids with gaps or other defects in the sealing gasket.
  
  After filling jars with food, release air bubbles by inserting a flat
  plastic (not metal) spatula between the food and the jar. Slowly turn
  the jar and move the spatula up and down to allow air bubbles to escape.
  Adjust the headspace and then clean the jar rim (sealing surface) with a
  dampened paper towel. Place the lid, gasket down, onto the cleaned
  jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal
  failures.
  
  Then fit the metal screw band over the flat lid. Follow the
  manufacturer's guidelines enclosed with or on the box for tightening the
  jar lids properly.
  
  Do not retighten lids after processing jars. As jars cool, the contents
  in the jar contract, pulling the self-sealing lid firmly against the jar
  to form a high vacuum.
  
  * If rings are too loose, liquid may escape from jars during processing,
  and seals may fail.
  
  * If rings are too tight, air cannot vent during processing, and food
  will discolor during storage. Overtightening also may cause lids to
  buckle and jars to break, especially with raw-packed, pressure-processed
  food.
  
  Screw bands are not needed on stored jars. They can be removed easily
  after jars are cooled. When removed, washed, dried, and stored in a dry
  area, screw bands may be used many times. If left on stored jars, they
  become difficult to remove, often rust, and may not work properly again.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994) MM by km
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Recommended Canners (part 1 of 3)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Equipment for heat-processing home-canned food is of two main
  types--boiling-water canners and pressure canners. Most are designed to
  hold seven Quart jars or eight to nine pints. Small pressure canners
  hold four quart jars; some large pressure canners hold 18 pint jars in
  two layers, but hold only seven quart jars. Pressure saucepans with
  smaller volume capacities are not recommended for use in canning. Small
  capacity pressure canners are treated in a similar manner as standard
  larger canners, and should be vented using the typical venting
  procedures.
  
  Low-acid foods must be processed in a pressure canner to be free of
  botulism risks. Although pressure canners may also be used for
  processing acid foods, boiling-water canners are recommended for this
  purpose because they are faster. A pressure canner would require from 55
  to 100 minutes to process a load of jars; while the total time for
  processing most acid foods in boiling water varies from 25 to 60
  minutes. A boiling-water canner loaded with filled jars requires about
  20 to 30 minutes of heating before its water begins to boil. A loaded
  pressure canner requires about 12 to 15 minutes of heating before it
  begins to vent; another 10 minutes to vent the canner; another 5 minutes
  to pressurize the canner; another 8 to 10 minutes to process the acid
  food; and, finally, another 20 to 60 minutes to cool the canner before
  removing jars.
  
  Boiling-Water Canners
  
  These canners are made of aluminum or porcelain-covered steel. They have
  removable perforated racks and fitted lids. The canner must be deep
  enough so that at least 1 inch of briskly boiling water will be over the
  tops of jars during processing. Some boiling-water canners do not have
  flat bottoms. A flat bottom must be used on an electric range. Either a
  flat or ridged bottom can be used on a gas burner. To ensure uniform
  processing of all jars with an electric range, the canner should be no
  more than 4 inches wider in diameter than the element on which it is
  heated.
  
  Using Boiling-Water Canners
  
  Follow these steps for successful boiling-water canning:
  
  * Fill the canner halfway with water.
  
  * Preheat water to 140 degrees F for raw-packed foods and to 180
  degrees F for hot-packed foods.
  
  * Load filled jars, fitted with lids, into the canner rack and use the
  handles to lower the rack into the water; or fill the canner, one jar
  at a time, with a jar lifter.
  
  * Add more boiling water if needed, so the water level is at least 1
  inch above jar tops.
  
  * Turn heat to its highest position until water boils vigorously.
  
  * Set a timer for the minutes required for processing the food.
  
  * Cover with the canner lid and lower the heat setting to maintain a
  gentle boil throughout the process schedule.
  
  * Add more boiling water, if needed, to keep the water level above the
  jars.
  
  * When jars have been boiled for the recommended time, turn off the
  heat and remove the canner lid.
  
  * Using a jar lifter remove the jars and place them on a towel, leaving
  at least 1-inch spaces between the jars during cooling.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Recommended Canners (part 2 of 3)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Pressure Canners
  
  Pressure canners for use in the home have been extensively redesigned in
  recent years. Models made before the 1970's were heavy-walled kettles
  with clamp-on or turn-on lids. They were fitted with a dial gauge, a
  vent port in the form of a petcock or counterweight, and a safety fuse.
  Modern pressure canners are lightweight, thin-walled kettles; most have
  turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an
  automatic vent/cover lock, a vent port (steam vent) to be closed with a
  counterweight or weighted gauge, and a safety fuse.
  
  Pressure does not destroy microorganisms, but high temperatures applied
  for an adequate period of time do kill microorganisms. The success of
  destroying all microorganisms capable of growing in canned food is based
  on the temperature obtained in pure steam, free of air, at sea level. At
  sea level, a canner operated at a gauge pressure of 10.5 lbs. provides
  an internal temperature of 240 degrees F.
  
  Two serious errors in temperatures obtained in pressure canners occur
  because:
  
  * Internal canner temperatures are lower at higher altitudes. To
  correct this error, canners must be operated at the increased
  pressures specified in this publication for appropriate altitude
  ranges.
  
  * Air trapped in a canner lowers the temperature obtained at 5, 10, or
  15 pounds of pressure and results in underprocessing. The highest
  volume of air trapped in a canner occurs in processing raw-packed foods
  in dial-gauge canners. These canners do not vent air during
  processing. To be safe, all types of pressure canners must be vented
  10 minutes before they are pressurized.
  
  To vent a canner, leave the vent port uncovered on newer models or
  manually open petcocks on some older models. Heating the filled canner
  with its lid locked into place boils water and generates steam that
  escapes through the petcock or vent port. When steam first escapes, set
  a timer for 10 minutes. After venting 10 minutes, close the petcock or
  place the counterweight or weighted gauge over the vent port to
  pressurize the canner.
  
  Weighted-gauge models exhaust tiny amounts of air and steam each time
  their gauge rocks or jiggles during processing. They control pressure
  precisely and need neither watching during processing nor checking for
  accuracy. The sound of the weight rocking or jiggling indicates that the
  canner is maintaining the recommended pressure. The single disadvantage
  of weighted-gauge canners is that they cannot correct precisely for
  higher altitudes. At altitudes above 1,000 feet, they must be operated
  at canner pressures of 10 instead of 5, or 15 instead of 10, PSI.
  
  Check dial gauges for accuracy before use each year and replace if they
  read high by more than 1 pound at 5, 10, or 15 pounds of pressure. Low
  readings cause over-processing and may indicate that the accuracy of the
  gauge is unpredictable. Gauges may be checked at most county Cooperative
  Extension offices.
  
  Handle canner lid gaskets carefully and clean them according to the
  manufacturer's directions. Nicked or dried gaskets will allow steam
  leaks during pressurization of canners. Keep gaskets clean between uses.
  Gaskets on older model canners may require a light coat of vegetable oil
  once per year. Gaskets on newer model canners are pre-lubricated and do
  not benefit from oiling. Check your canner's instructions if there is
  doubt that the particular gasket you use has been pre-lubricated.
  
  Lid safety fuses are thin metal inserts or rubber plugs designed to
  relieve excessive pressure from the canner. Do not pick at or scratch
  fuses while cleaning lids. Use only canners that have the Underwriter's
  Laboratory (UL) approval to ensure their safety.
  
  Replacement gauges and other parts for canners are often available at
  stores offering canning equipment or from canner manufacturers. When
  ordering parts, give your canner model number and describe the parts
  needed.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Recommended Canners (part 3 of 3)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  USING PRESSURE CANNERS
  
  Follow these steps for successful pressure canning:
  
  1. Put 2 to 3 inches of hot water in the canner. Place filled jars on
  the rack, using a jar lifter. Fasten canner lid securely.
  
  2. Leave weight off vent port or open petcock. Heat at the highest
  setting until steam flows from the petcock or vent port.
  
  3. Maintain high heat setting, exhaust steam 10 minutes, and then place
  weight on vent port or close petcock. The canner will pressurize
  during the next 3 to 5 minutes.
  
  4. Start timing the process when the pressure reading on the dial gauge
  indicates that the recommended pressure has been reached, or when the
  weighted gauge begins to jiggle or rock.
  
  5. Regulate heat under the canner to maintain a steady pressure at or
  slightly above the correct gauge pressure. Quick and large pressure
  variations during processing may cause unnecessary liquid losses from
  jars. Weighted gauges on Mirro canners should jiggle about 2 or 3
  times per minute. On Presto canners, they should rock slowly
  throughout the process.
  
  6. When the timed process completed, turn off the heat, remove the canner
  from heat if possible, and let the canner depressurize. Do not
  force-cool the canner. Forced cooling may result in food spoilage.
   Cooling the canner with cold running water or opening the vent port
  before the canner is fully depressurized will cause loss of liquid
  from jars and seal failures. Force-cooling may also warp the canner
  lid of older model canners, causing steam leaks. Depressurization of
  older models should be timed. Standard-size heavy-walled canners
  require about 30 minutes when loaded with pints and 45 minutes with
  quarts. Newer thin-walled canners cool more rapidly and are equipped
  with vent locks. These canners are depressurized when their vent lock
  piston drops to a normal position.
  
  7. After the canner is depressurized, remove the weight
  from the vent port or open the petcock. Wait 2 minutes, unfasten the
  lid, and remove it carefully. Lift the lid away from you so that the
  steam does not burn your face.
  
  8. Remove jars with a lifter, and place on towel or cooling rack, if
  desired.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Selecting The Correct Processing Time (part 1 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  When canning in boiling water, more processing time is needed for most
  raw-packed foods and for quart jars than is needed for hot-packed foods
  and pint jars.
  
  To destroy microorganisms in acid foods processed in a boiling-water
  canner, you must:
  
  * Process jars for the correct number of minutes in boiling water.
  * Cool the jars at room temperature.
  
  The food may spoil if you fail to add process time for lower
  boiling-water temperatures at altitudes above 1,000 feet, process for
  fewer minutes than specified, or cool jars in cold water.
  
  To destroy microorganisms in low-acid foods processed with a pressure
  canner, you must:
  
  * Process the jars using the correct time and pressure specified for
  your altitude.
  
  * Allow canner to cool at room temperature until it is completely
  depressurized.
  
  The food may spoil if you fail to select the proper process times for
  specific altitudes, fail to exhaust canners properly, process at lower
  pressure than specified, process for fewer minutes than specified, or
  cool the canner with water.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Selecting The Correct Processing Time (part 2 of 2)
 Categories: Canning, Information
      Yield: 3 tables
 
 
  USING TABLE FOR DETERMINING PROPER PROCESSING TIME
  
  Table 1.
  Recommended process time for Peaches in a boiling water canner
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min
                           1,001 - 3,000 ft: 25 min
                           3,001 - 6,000 ft: 30 min
                              Above 6000 ft: 35 min
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min
                           1,001 - 3,000 ft: 30 min
                           3,001 - 6,000 ft: 35 min
                              Above 6000 ft: 40 min
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min
                           1,001 - 3,000 ft: 30 min
                           3,001 - 6,000 ft: 35 min
                              Above 6000 ft: 40 min
  
  Style of Pack: Raw. Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min
                           1,001 - 3,000 ft: 35 min
                           3,001 - 6,000 ft: 40 min
                              Above 6000 ft: 45 min
  
  Table 2.
  Recommended process time for Peaches in a dial-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 mins.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb
                                    2,001 - 4,000 ft: 7 lb
                                    4,001 - 6,000 ft: 8 lb
                                    6,001 - 8,000 ft: 9 lb
  
  Table 3. Recommended process time for Peaches in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 mins.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb
                                      Above 1,000 ft: 10 lb
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cooling Jars
 Categories: Canning, Information
      Yield: 1 guide
 
 
  When you remove hot jars from a canner, do not retighten their jar lids.
  Retightening of hot lids may cut through the gasket and cause seal
  failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
  be cooled on racks or towels to minimize heat damage to counters (Plate
  1). The food level and liquid volume of raw-packed jars will be
  noticeably lower after cooling. Air is exhausted during processing and
  food shrinks. If a jar loses excessive liquid during processing, do not
  open it to add more liquid. Check for sealed lids. For more information
  see "Testing Jars Seals".
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Testing Jar Seals
 Categories: Canning, Information
      Yield: 1 guide
 
 
  After cooling jars for 12 to 24 hours, remove the screw bands and test
  seals with one of the following options:
  
  Option 1. Press the middle of the lid with a finger or thumb. If the lid
  springs up when you release your finger the lid is unsealed.
  
  Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
  sound, the lid is not sealed. If food is in contact with the underside
  of the lid, it will also cause a dull sound. If the jar is sealed
  correctly, it will make a ringing, high-pitched sound.
  
  Option 3. Hold the jar at eye level and look across the lid. The lid
  should be concave (curved down slightly in the center). If center of the
  lid is either flat or bulging, it may not be sealed.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Reprocessing Unsealed Jars
 Categories: Canning, Information
      Yield: 1 guide
 
 
  If a lid fails to seal on a jar, remove the lid and check the
  jar-sealing surface for tiny nicks. If necessary, change the jar, add a
  new, properly prepared lid, and reprocess within 24 hours using the same
  processing time. Headspace in unsealed jars may be adjusted to 1-1/2
  inches and jars could be frozen instead of reprocessed. Foods in single
  unsealed jars could be stored in the refrigerator and consumed within
  several days.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Storing Canned Foods
 Categories: Canning, Information
      Yield: 1 guide
 
 
  If lids are tightly vacuum sealed on cooled jars, remove screw bands,
  wash the lid and jar to remove food residue; then rinse and dry jars.
  Label and date the jars and store them in a clean, cool, dark, dry
  place. Do not store jars above 95 degrees F or near hot pipes, a range,
  a furnace, in an uninsulated attic, or in direct sunlight. Under these
  conditions, food will lose quality in a few weeks or months and may
  spoil. Dampness may corrode metal lids, break seals, and allow
  recontamination and spoilage.
  
  Accidental freezing of canned foods will not cause spoilage unless jars
  become unsealed and recontaminated. However freezing and thawing may
  soften food. If jars must be stored where they may freeze, wrap them in
  newspapers, place them in heavy cartons, and cover with more newspapers
  and blankets.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Identifying and Handling Spoiled Canned Food
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Do not taste food from a jar with an unsealed lid or food that shows
  signs of spoilage.
  
  You can more easily detect some types of spoilage in jars stored without
  screw bands. Growth of spoilage bacteria and yeast produces gas which
  pressurizes the food, swells lids, and breaks jar seals. As each stored
  jar is selected for use, examine its lid for tightness and vacuum. Lids
  with concave centers have good seals.
  
  Next, while holding the jar upright at eye level, rotate the jar and
  examine its outside surface for streaks of dried food originating at the
  top of the jar. Look at the contents for rising air bubbles and
  unnatural color.
  
  While opening the jar, smell for unnatural odors and look for spurting
  liquid and cottonlike mold growth (white, blue, black, or green) on the
  top food surface and underside of lid.
  
  Spoiled low-acid foods, including tomatoes, may exhibit different kinds
  of spoilage evidence or very little evidence. Therefore, all suspect
  containers of spoiled low-acid foods, including tomatoes, should be
  treated as having produced botulinum toxin and handled carefully in one
  of two ways:
  
  * If the swollen metal cans or suspect glass jars are still sealed, place
  them in a heavy garbage bag. Close and place the bag in a regular
  trash container or bury it in a nearby landfill.
  
  * If the suspect cans or glass jars are unsealed, open, or leaking,
  they should be detoxified before disposal.
  
  Detoxification process:
  
  Carefully place the suspect containers and lids on their sides in an
  8-quart volume or larger stock pot, pan, or boiling-water canner. Wash
  your hands thoroughly. Carefully add water to the pot. The water should
  completely cover the containers with a minimum of a 1-inch level above
  the containers. Avoid splashing the water. Place a lid on the pot and
  heat the water to boiling. Boil 30 minutes to ensure detoxifying the
  food and all container components. Cool and discard the containers,
  their lids, and food in the trash or bury in soil.
  
  Thoroughly scrub all counters, containers, and equipment including can
  opener, clothing, and hands that may have contacted the food or
  containers. Discard any sponges or wash cloths that may have been used
  in the cleanup. Place them in a plastic bag and discard in the trash.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Preparing Pickled and Fermented Foods
 Categories: Canning, Information
      Yield: 1 guide
 
 
  The many varieties of pickled and fermented foods are classified by
  ingredients and method of preparation.
  
  Regular dill pickles and sauerkraut are fermented and cured for about 3
  weeks. Refrigerator dills are fermented for about 1 week. During curing,
  colors and flavors change and acidity increases. Fresh-pack or
  quick-process pickles are not fermented; some are brined several hours
  or overnight, then drained and covered with vinegar and seasonings.
  Fruit pickles usually are prepared by heating fruit in a seasoned syrup
  acidified with either lemon juice or vinegar. Relishes are made from
  chopped fruits and vegetables that are cooked with seasonings and
  vinegar.
  
  Be sure to remove and discard a 1/16-inch slice from the blossom end of
  fresh cucumbers. Blossoms may contain an enzyme which causes excessive
  softening of pickles.
  
  Caution: The level of acidity in a pickled product is as important to
  its safety as it is to taste and texture.
  
  * Do not alter vinegar, food, or water proportions in a recipe or use a
  vinegar with unknown acidity.
  
  * Use only recipes with tested proportions of ingredients.
  
  * There must be a minimum, uniform level of acid throughout the mixed
  product to prevent the growth of botulinum bacteria.
  
  INGREDIENTS
  
  Select fresh, firm fruits or vegetables free of spoilage. Measure or
  weigh amounts carefully, because the proportion of fresh food to other
  ingredients will affect flavor and, in many instances, safety.
  
  Use canning or pickling salt. Noncaking material added to other salts
  may make the brine cloudy. Since flake salt varies in density, it is not
  recommended for making pickled and fermented foods. White granulated and
  brown sugars are most often used. Corn syrup and honey, unless called
  for in reliable recipes, may produce undesirable flavors. White
  distilled and cider vinegars of 5 percent acidity (50 grain) are
  recommended. White vinegar is usually preferred when light color is
  desirable, as is the case with fruits and cauliflower.
  
  PICKLES WITH REDUCED SALT CONTENT
  
  In the making of fresh-pack pickles, cucumbers are acidified quickly
  with vinegar. Use only tested recipes formulated to produce the proper
  acidity. While these pickles may be prepared safely with reduced or no
  salt, their quality may be noticeably lower. Both texture and flavor may
  be slightly, but noticeably, different than expected. You may wish to
  make small quantities first to determine if you like them. However, the
  salt used in making fermented sauerkraut and brined pickles not only
  provides characteristic flavor but also is vital to safety and texture.
  In fermented foods, salt favors the growth of desirable bacteria while
  inhibiting the growth of others. Caution: Do not attempt to make
  sauerkraut or fermented pickles by cutting back on the salt required.
  
  FIRMING AGENTS
  
  Alum may be safely used to firm fermented pickles. However, it is
  unnecessary and is not included in the recipes in this publication. Alum
  does not improve the firmness of quick-process pickles. The calcium in
  lime definitely improves pickle firmness. Food-grade lime may be used as
  a lime-water solution for soaking fresh cucumbers 12 to 24 hours before
  pickling them. Excess lime absorbed by the cucumbers must be removed to
  make safe pickles. To remove excess lime, drain the lime-water solution,
  rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat
  the rinsing and soaking steps two more times. To further improve pickle
  firmness, you may process cucumber pickles for 30 minutes in water at
  180 degrees F. This process also prevents spoilage, but the water
  temperature should not fall below 180 degrees F. Use a candy or jelly
  thermometer to check the water temperature.
  
  PREVENTING SPOILAGE
  
  Pickle products are subject to spoilage from microorganisms,
  particularly yeasts and molds, as well as enzymes that may affect
  flavor, color and texture. Processing the pickles in a boiling-water
  canner will prevent both of these problems. Standard canning jars and
  self-sealing lids are recommended. Processing times and procedures will
  vary according to food acidity and the size of food pieces.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  Sweet spreads are a class of foods with many textures, flavors, and
  colors. They all consist of fruits preserved mostly by means of sugar
  and they are thickened or jellied to some extent. Fruit jelly is a
  semi-solid mixture of fruit juice and sugar that is clear and firm
  enough to hold its shape. Other spreads are made from crushed or ground
  fruit.
  
  Jam also will hold its shape, but it is less firm than jelly. Jam is
  made from crushed or chopped fruits and sugar. Jams made from a mixture
  of fruits are usually called conserves, especially when they include
  citrus fruits, nuts, raisins, or coconut. Preserves are made of small,
  whole fruits or uniform-size pieces of fruits in a clear thick, slightly
  jellied syrup. Marmalades are soft fruit jellies with small pieces of
  fruit or citrus peel evenly suspended in a transparent jelly. Fruit
  butters are made from fruit pulp cooked with sugar until thickened to a
  spreadable consistency.
  
  INGREDIENTS
  
  For proper texture, jellied fruit products require the correct
  combination of fruit, pectin, acid, and sugar. The fruit gives each
  spread its unique flavor and color. It also supplies the water to
  dissolve the rest of the necessary ingredients and furnishes some or all
  of the pectin and acid. Good-quality, flavorful fruits make the best
  jellied products.
  
  Pectins are substances in fruits that form a gel if they are in the
  right combination with acid and sugar. All fruits contain some pectin.
  Apples, crab apples, gooseberries, and some plums and grapes usually
  contain enough natural pectin to form a gel. Other fruits, such as
  strawberries, cherries, and blueberries, contain little pectin and must
  be combined with other fruits high in pectin or with commercial pectin
  products to obtain gels. Because fully ripened fruit has less pectin,
  one-fourth of the fruit used in making jellies without added pectin
  should be underripe.
  
  Caution: Commercially frozen and canned juices may be low in natural
  pectins and make soft textured spreads.
  
  The proper level of acidity is critical to gel formation. If there is
  too little acid, the gel will never set; if there is too much acid, the
  gel will lose liquid (weep). For fruits low in acid, add lemon juice or
  other acid ingredients as directed. Commercial pectin products contain
  acids which help to ensure gelling.
  
  Sugar serves as a preserving agent, contributes flavor, and aids in
  gelling. Cane and beet sugar are the usual sources of sugar for jelly or
  jam. Corn syrup and honey may be used to replace part of the sugar in
  recipes, but too much will mask the fruit flavor and alter the gel
  structure. Use tested recipes for replacing sugar with honey and corn
  syrup. Do not try to reduce the amount of sugar in traditional recipes.
  Too little sugar prevents gelling and may allow yeasts and molds to
  grow.
  
  JAM AND JELLIES WITH REDUCED SUGAR
  
  Jellies and jams that contain modified pectin, gelatin, or gums may be
  made with noncaloric sweeteners. Jams with less sugar than usual also
  may be made with concentrated fruit pulp, which contains less liquid and
  less sugar.
  
  Two types of modified pectin are available for home use. One gels with
  one-third less sugar. The other is a low-methoxyl pectin which requires
  a source of calcium for gelling. To prevent spoilage, jars of these
  products must be processed longer in a boiling-water canner. Recipes and
  processing times provided with each modified pectin product must be
  followed carefully. The proportions of acids and fruits should not be
  altered, as spoilage may result.
  
  Acceptably gelled refrigerator fruit spreads also may be made with
  gelatin and sugar substitutes. Such products spoil at room temperature,
  must be refrigerated, and should be eaten within 1 month.
  
  PREVENTING SPOILAGE
  
  Even though sugar helps preserve jellies and jams, molds can grow on the
  surface of these products. Research now indicates that the mold which
  people usually scrape off the surface of jellies may not be as harmless
  as it seems. Mycotoxins have been found in some jars of jelly having
  surface mold growth. Mycotoxins are known to cause cancer in animals;
  their effects on humans are still being researched.
  
  Because of possible mold contamination, paraffin or wax seals are no
  longer recommended for any sweet spread, including jellies. To prevent
  growth of molds and loss of good flavor or color, fill products hot into
  sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing
  lids, and process 5 minutes in a boiling-water canner Correct process
  time at higher elevations by adding 1 additional minute per 1,000 ft
  above sea level. If unsterile jars are used, the filled jars should be
  processed 10 minutes. Use of sterile jars is preferred, especially when
  fruits are low in pectin, since the added 5-minute process time may
  cause weak gels.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
 Categories: Canning, Information
      Yield: 1 guide
 
 
  METHODS OF MAKING JAMS AND JELLIES
  
  There are two basic methods of making jams and jellies. The standard
  method, which does not require added pectin, works best with fruits
  naturally high in pectin. The other method, which requires the use of
  commercial liquid or powdered pectin, is much quicker. The gelling
  ability of various pectins differs. To make uniformly gelled products,
  be sure to add the quantities of commercial pectins to specific fruits
  as instructed on each package. Overcooking may break down pectin and
  prevent proper gelling. When using either method, make one batch at a
  time, according to the recipe. Increasing the quantities often results
  in soft gels. Stir constantly while cooking to prevent, burning. Recipes
  are developed for specific jar sizes. If jellies are filled into larger
  jars, excessively soft products may result.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canned Foods For Special Diets
 Categories: Canning, Information
      Yield: 1 servings
 
 
  The cost of commercially canned special diet food often prompts interest
  in preparing these products at home. Some low-sugar and low-salt foods
  may be easily and safely canned at home. However the color, flavor and
  texture of these foods may be different than expected and be less
  acceptable.
  
  CANNING WITHOUT SUGAR
  
  In canning regular fruits without sugar, it is very important to select
  fully ripe but firm fruits of the best quality. Prepare these as
  described for hot-packs for each fruit, but use water or regular
  unsweetened fruit juices instead of sugar syrup. (For more information
  see additional publications for individual fruits.) Juice made from the
  fruit being canned is best. Blends of unsweetened apple, pineapple, and
  white grape juice are also good for filling over solid fruit pieces.
  Adjust headspaces and lids and use the processing recommendations given
  for regular fruits. Add sugar substitutes, if desired, when serving.
  
  CANNING WITHOUT SALT (REDUCED SODIUM)
  
  To can tomatoes, vegetables, meats, poultry, and seafood, follow the
  normal procedures for canning, but omit the salt. In these products,
  salt seasons the food but is not necessary to ensure its safety. Add
  salt substitutes, if desired, when serving.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Fruit-Based Baby Foods
 Categories: Canning, Information
      Yield: 1 guide
 
 
  You may prepare any chunk-style or pureed fruit with or without sugar,
  using the procedure for preparing each fruit. Pack in half-pint,
  preferably, or pint jars and refer to the processing times in Table 1.
  
  Caution: Do not attempt to can vegetables, red meats, or poultry meats,
  because proper processing times for pureed foods have not been
  determined for home use. Instead, can and store these foods using the
  standard processing procedures; puree or blend them at serving time.
  Heat the blended foods to boiling, simmer for 10 minutes, cool, and
  serve. Store unused portions in the refrigerator and use within 2 days
  for best quality.
  
  Table 1.
  Process time for fruit-based baby foods in a boiling-water canner.
  
  Style of Pack: Hot
  Jar Size: Pints
  
  *  0 - 1,000 ft ........ 20 min
  *  1,001 - 6,000 ft .... 25 min
  *  Above 6,000 ft ...... 30 min
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Glossary of Terms (A-L)
 Categories: Canning, Information
      Yield: 1 half
 
 
  Acid foods - Foods which contain enough acid to result in a pH of 4.6 or
  lower. Includes all fruits except figs; most tomatoes; fermented and
  pickled vegetables; relishes; and jams, jellies, and marmalades. Acid
  foods may be processed in boiling water.
  
  Altitude - The vertical elevation of a location above sea level.
  
  Ascorbic acid - The chemical name for vitamin C. Lemon juice contains
  large quantities of ascorbic acid and is commonly used to prevent
  browning of peeled, light-colored fruits and vegetables.
  
  Bacteria - A large group of one-celled microorganisms widely distributed
  in nature. See microorganism.
  
  Blancher - A 6 to 8 quart lidded pot designed with a fitted perforated
  basket to hold food in boiling water, or with a fitted rack to steam
  foods. Useful for loosening skins on fruits to be peeled, or for heating
  foods to be hot packed.
  
  Boiling-water canner - A large standard-sized lidded kettle with jar
  rack, designed for heat-processing 7 quarts or 8 to 9 pints in boiling
  water.
  
  Botulism - An illness caused by eating toxin produced by growth of
  Clostridium botulinum bacteria in moist, low-acid food, containing less
  than 2 percent oxygen, and stored between 40 degrees and 120 degrees F.
  Proper heat processing destroys this bacterium in canned food. Freezer
  temperatures inhibit its growth in frozen food. Low moisture controls
  its growth in dried food. High oxygen controls its growth in fresh
  foods.
  
  Canning - A method of preserving food in air-tight vacuum-sealed
  containers and heat processing sufficiently to enable storing the food
  at normal-home temperatures.
  
  Canning salt - Also called pickling salt. It is regular table salt
  without the anticaking or iodine additives.
  
  Citric acid - A form of acid that can be added to canned foods. It
  increases the acidity of low-acid foods and may improve the flavor and
  color.
  
  Cold pack - Canning procedure in which jars are filled with raw food.
  "Raw pack" is the preferred term for describing this practice. "Cold
  pack" is often used incorrectly to refer to foods that are open-kettle
  canned or jars that are heat-processed in boiling water.
  
  Enzymes - Proteins in food which accelerate many flavor, color, texture,
  and nutritional changes, especially when food is cut, sliced, crushed,
  bruised, and exposed to air. Proper blanching or hot-packing practices
  destroy enzymes and improve food quality.
  
  Exhausting - Removal of air from within and around food and from jars
  and canners. Blanching exhausts air from live food tissues. Exhausting
  or venting of pressure canners is necessary to prevent a risk of
  botulism in low-acid canned foods.
  
  Fermentation - Changes in food caused by intentional growth of bacteria,
  yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a
  major flavoring and preservative in sauerkraut and in naturally
  fermented dills. Alcohol, vinegar, and some dairy products are also
  fermented foods.
  
  Headspace - The unfilled space above food or liquid in jars. Allows for
  food expansion as jars are heated, and for forming vacuums as jars cool.
  
  Heat processing - Treatment of jars with sufficient heat to enable
  storing food at normal home temperatures.
  
  Hermetic seal - An absolutely airtight container seal which prevents
  reentry of air or microorganisms into packaged foods.
  
  Hot pack - Heating of raw food in boiling water or steam and filling it
  hot into jars.
  
  Low-acid foods - Foods which contain very little acid and have a pH
  above 4.6. The acidity in these foods is insufficient to prevent the
  growth of the bacterium Clostridium botulinum. Vegetables, some
  tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low
  acid. To control all risks of botulism, jars of these foods must be (1)
  heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or
  lower before processing in boiling water.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Glossary of Terms (M-Z)
 Categories: Canning, Information
      Yield: 1 half
 
 
  Microorganisms - Independent organisms of microscopic size, including
  bacteria, yeast, and mold. When alive in a suitable environment, they
  grow rapidly and may divide or reproduce every 10 to 30 minutes.
  Therefore, they reach high populations very quickly. Undesirable
  microorganisms cause disease and food spoilage. Microorganisms are
  sometimes intentionally added to ferment foods, make antibiotics, and
  for other reasons.
  
  Mold - A fungus-type microorganism whose growth on food is usually
  visible and colorful. Molds may grow on many foods, including acid foods
  like jams and jellies and canned fruits. Recommended heat processing and
  sealing practices prevent their growth on these foods.
  
  Mycotoxins - Toxins produced by the growth of some molds on foods.
  
  Open - Kettle canning A non-recommended canning method. Food is
  supposedly adequately heat processed in a covered kettle, and then
  filled hot and sealed in sterile jars. Foods canned this way have low
  vacuums or too much air, which permits rapid loss of quality in foods.
  Moreover these foods often spoil because they become recontaminated
  while the jars are being filled.
  
  Pasteurization - Heating of a specific food enough to destroy the most
  heat-resistant pathogenic or disease-causing microorganism known to be
  associated with that food.
  
  pH - A measure of acidity or alkalinity. Values range from 0 to 14. A
  food is neutral when its pH is 7.0: lower values are increasingly more
  acidic; higher values are increasingly more alkaline.
  
  Pickling - The practice of adding enough vinegar or lemon juice to a
  low-acid food to lower its pH to 4.6 or lower. Properly pickled foods
  may be safely heat processed in boiling water.
  
  Pressure canner - A specifically designed metal kettle with a lockable
  lid used for heat processing low-acid food. These canners have jar
  racks, one or more safety devices, systems for exhausting air, and a way
  to measure or control pressure. Canners with 20- to 21-quart capacity
  are common. The minimum volume of canner that can be used is 16-quart
  capacity, which will contain 7 quart jars. Use of pressure saucepans
  with less than 16-quart capacities is not recommended.
  
  Raw pack - The practice of filling jars with raw, unheated food.
  Acceptable for canning low-acid foods, but allows more rapid quality
  losses in acid foods heat processed in boiling water.
  
  Spice bag - A closeable fabric bag used to extract spice flavors in a
  pickling solution.
  
  Style of pack - Form of canned food, such as whole, sliced, piece,
  juice, or sauce. The term may also be used to reveal whether food is
  filled raw or hot into jars.
  
  Vacuum - The state of negative pressure. Reflects how thoroughly air is
  removed from within a jar of processed food--the higher the vacuum, the
  less air left in the jar.
  
  Yeasts - A group of microorganisms which reproduce by budding. They are
  used in fermenting some foods and in leavening breads.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Syrups
 Categories: Canning
      Yield: 1 text
 
 
  Adding syrup to canned fruit helps to retain its flavor, color, and
  shape. It does not prevent spoilage of these foods. The guidelines for
  preparing and using syrups (Table 1) offer a new "very light" syrup,
  which approximates the natural sugar content of many fruits. The sugar
  content in each of the five syrups is increased by about 10 percent.
  Quantities of water and sugar to make enough syrup for a canner load of
  pints or quarts are provided for each syrup type.
  
  Procedure: Heat water and sugar together. Bring to a boil and pour over
  raw fruits in jars. For hot packs, bring water and sugar to boil, add
  fruit, reheat to boil, and fill into jars immediately.
  
  Other sweeteners: Light corn syrups or mild-flavored honey may be used
  to replace up to half the table sugar called for in syrups. For more
  information see Canned Foods for Special Diets.
  
  Table 1. Preparing and using syrups.
  (Measure of Water and Sugar)
  
  Syrup Type: Very Light.  Approx. % Sugar: 10.
  For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar.
  For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
  (Approximates natural sugar levels in most fruits and adds the fewest
  calories.)
  
  Syrup Type: Light.  Approx. % Sugar: 20.
  For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar.
  For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar.
  (Very sweet fruit.  Try a small amount the first time to see if your
  family likes it.)
  
  Syrup Type: Medium.  Approx. % Sugar: 30.
  For 9-Pt Load: 5-1/4 Cups Water, 2-1/4 Cups Sugar.
  For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar.
  (Sweet apples, sweet cherries, berries, grapes.)
  
  Syrup Type: Heavy.  Approx % Sugar: 40.
  For 9-Pt Load: 5 Cups Water, 3-1/4 Cups Sugar.
  For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar.
  (Tart apples, apricots, sour cherries, gooseberries, nectarines,
  peaches, pears, plums.)
  
  Syrup Type: Very Heavy.  Approx % Sugar: 50.
  For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar
  For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
  Very sour fruit. Try a small amount the first time to see if your family
  likes it.
  
  NOTES:
  
  9-Pt Load values are also adequate for a 4-quart load.
  
  Many fruits that are typically packed in heavy syrup are excellent and
  tasteful products when packed in lighter syrups. It is recommended that
  lighter syrups be tried, since they contain fewer calories from added
  sugar
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Butter
 Categories: Canning, Preserves, Fruits
      Yield: 8 pints
 
      8 lb Apples
      2 c  Cider
      2 c  Vinegar
  2 1/4 c  White sugar
  2 1/4 c  Packed brown sugar
      2 tb Ground cinnamon
      1 tb Ground cloves
 
  Yield: About 8 to 9 pints
  
  Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other
  tasty apple varieties for good results.
  
  Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in
  cider and vinegar until soft. Press fruit through a colander, food mill,
  or strainer. Cook fruit pulp with sugar and spices, stirring frequently.
  To test for doneness, remove a spoonful and hold it away from steam for
  2 minutes. It is done if the butter remains mounded on the spoon.
  Another way to determine when the butter is cooked adequately is to
  spoon a small quantity onto a plate. When a rim of liquid does not
  separate around the edge of the butter, it is ready for canning. Fill
  hot into sterile half-pint or pint jars, leaving 1/4-inch headspace.
  Quart jars need not be presterilized. For information about
  presterilizing jars see "Jars and Lids". Adjust lids and process
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Apple Butter in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
  Process Time at Altitudes of Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
  Process Time at Altitudes of Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Juice
 Categories: Beverages, Canning
      Yield: 1 guide
 
 
  Quality: Good quality apple juice is made from a blend of varieties. For
  best results, buy fresh juice from a local cider maker within 24 hours
  after it has been pressed.
  
  Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
  carefully pour off clear liquid and discard sediment. Strain clear
  liquid through a paper coffee filter or double layers of damp
  cheesecloth.
  
  Heat quickly, stirring occasionally, until juice begins to boil. Fill
  immediately into sterile pint or quart jars or fill into clean
  half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.
  
  Table 1. Recommended process time for Apple Juice in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 10 min.
  Process Time at Altitudes of Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Half-Gallons.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
  Process Time at Altitudes of 1,001 - 6,000 ft: 15 min.
  Process Time at Altitudes of Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apples - Sliced
 Categories: Fruits, Canning
      Yield: 1 guide
 
 
  Quantity: An average of 19 pounds is needed per canner load of 7 quarts;
  an average of 12-1/4 pounds is needed per canner load of 9 pints. A
  bushel weighs 48 pounds and yields 16 to 19 quarts-an average of 2-3/4
  pounds per quart.
  
  Quality: Select apples that are juicy, crispy, and preferably both sweet
  and tart.
  
  Procedure: Wash, peel, and core apples. To prevent discoloration, slice
  apples into water containing ascorbic acid. Raw packs make poor quality
  products. Place drained slices in large saucepan and add 1 pint water or
  very light, light, or medium syrup (see "Preparing and Using Syrups")
  per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to
  prevent burning. Fill jars with hot slices and hot syrup or water,
  leaving 1/2-inch headspace. Adjust lids and process.
  
  Processing directions for canning sliced apples in a boiling-water, a
  dial, or a weighted-gauge canner are given in Table 1, Table 2, and
  Table 3.
  
  Table 1. Recommended process time for Apples, sliced in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                           1,001 - 3,000 ft: 25 min.
                           3,001 - 6,000 ft: 30 min.
                             Above 6,000 ft: 35 min.
  
  Table 2. Process Times for Sliced Apples in a Dial-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                    2,001 - 4,000 ft: 7 lb.
                                    4,001 - 6,000 ft: 8 lb.
                                    6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Sliced Apples in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                      Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Applesauce
 Categories: Fruits, Canning
      Yield: 1 text
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13-1/2 pounds is needed per canner load of 9 pints. A
  bushel weighs 48 pounds and yields 14 to 19 quarts of sauce--an average
  of 3 pounds per quart.
  
  Quality: Select apples that are sweet, juicy and crisp. For a tart
  flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter
  fruit.
  
  Procedure: Wash, peel, and core apples. If desired, slice apples into
  water containing ascorbic acid to prevent browning. Placed drained
  slices in an 8- to 10-quart pot. Add 1/2 cup water. Stirring
  occasionally to prevent burning, heat quickly until tender (5 to 20
  minutes, depending on maturity and variety). Press through a sieve or
  food mill, or skip the pressing step if you prefer chunk-style sauce.
  Sauce may be packed without sugar. If desired, add 1/8 cup sugar per
  quart of sauce. Taste and add more, if preferred. Reheat sauce to
  boiling. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust
  lids and process.
  
  Processing directions for canning applesauce in a boiling-water, a dial,
  or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Applesauce in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Table 2. Process Times for Applesauce in a Dial-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure
  Cannner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Apple Rings
 Categories: Fruits, Canning
      Yield: 8 pints
 
     12 lb Firm tart apples
           -(maximum diameter 2-1/2")
     12 c  Sugar
      6 c  Water
  1 1/4 c  White vinegar (5%)
      3 tb Whole cloves
    3/4 c  Red hot cinnamon candies
           -OR-
      8    -Cinnamon sticks
      1 ts Red food coloring
           -(optional)
 
  Yield: About 8 to 9 pints
  
  Procedure: Wash apples. To prevent discoloration, peel and slice one
  apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
  core area with a melon baller and immerse in ascorbic acid solution. To
  make flavored syrup, combine sugar water, vinegar, cloves, cinnamon
  candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir,
  heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and
  cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and
  hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Spiced Apple Rings in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-Pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Crab Apples
 Categories: Fruits, Canning
      Yield: 9 pints
 
      5 lb Crab apples
  4 1/2 c  Apple vinegar (5%)
  3 3/4 c  Water
  7 1/2 c  Sugar
      4 ts Whole cloves
      4    Cinnamon sticks
      6    1/2" cubes ginger root
           -(fresh)
 
  Yield: About 9 pints
  
  Procedure: Remove blossom petals and wash apples, but leave stems
  attached. Puncture the skin of each apple four times with an ice pick or
  toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
  tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
  immerse 1/3 of the apples at a time in the boiling vinegar/syrup
  solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
  or 2-gallon crock and add hot syrup. Cover and let stand overnight.
  Remove spice bag, drain syrup into a large saucepan, and reheat to
  boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
  headspace. Adjust lids and process according to the recommendations in
  Table 1.
  
  Table 1. Recommended process time for Spiced Crab Apples in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricots - Halved or Sliced
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
  an average of 10 pounds is needed per canner load of 9 pints. A bushel
  weighs 50 pounds and yields 20 to 25 quarts-an average of 2-1/4 pounds
  per quart.
  
  Quality: Select firm, well-colored mature fruit of ideal quality for
  eating fresh.
  
  Procedure: (Optional--Dip fruit in boiling water for 30 to 60 seconds
  until skins loosen. Dip quickly in cold water and slip off skins). Wash
  fruit. Cut in half, remove pits and slice if desired. To prevent
  darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil
  a very light, light, or medium syrup or pack apricots in water, apple
  juice, or white grape juice. Raw packs make poor quality apricots.
  
  Processing directions for canning apricots in a dial or weighted-gauge
  canner are given in Table 1 and Table 2.
  
  Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge
  Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 2. Process Times for Apricots (Halved or Sliced) in a
  Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Berries - Whole
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Blackberries, blueberries, currants, dewberries, elderberries,
  gooseberries, huckleberries, loganberries, mulberries, raspberries.
  
  Quantity: An average of 12 pounds is needed per canner load of 7 quarts;
  an average of 8 pounds is needed per canner load of 9 pints. A 24-quart
  crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1-3/4
  pounds per quart.
  
  Quality: Choose ripe, sweet berries with uniform color.
  
  Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem
  if necessary. For gooseberries, snip off heads and tails with scissors.
  Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice,
  or water to each clean jar.
  
  Hot pack -- For blueberries, currants, elderberries, gooseberries, and
  huckleberries. Heat berries in boiling water for 30 seconds and drain.
  Fill jars and cover with hot juice, leaving 1/2-inch headspace.
  
  Raw pack -- Fill jars with any of the raw berries, shaking down gently
  while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch
  headspace. Adjust lids and process.
  
  Processing directions for canning berries in a boiling-water, a dial, or
  a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Berries, Whole, in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Table 2. Process Times Berries, Whole, in a Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Raw.  Jar Size: Pints, Quarts.
  Process Time: 8 min (for pints), 10 min (for quarts).
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Berries, Whole, in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  Style of Pack: Raw.  Jar Size: Pints, Quarts.
  Process Time: 8 min for Pints, 10 min for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Berry Syrup
 Categories: Fruits, Canning
      Yield: 9 half-pts.
 
 
  Juices from fresh or frozen blueberries, cherries, grapes, raspberries
  (black or red), and strawberries are easily made into toppings for use
  on ice cream and pastries.
  
  Yield: About 9 half-pints.
  
  Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
  Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
  and simmer until soft (5 to 10 minutes). Strain hot through a colander
  and drain until cool enough to handle. Strain the collected juice
  through a double layer of cheesecloth or jelly bag. Discard the dry
  pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups.
  Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to
  boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save
  1 or 2 cups of the fresh or frozen fruit, combine these with the sugar,
  and simmer as in making regular syrup. Remove from heat, skim off foam,
  and fill into clean half-pint or pint jars, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Berry Syrup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherries - Whole (Sweet or Sour)
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  lug weighs 25 pounds and yields 8 to 12 quarts--an average of 2-1/2
  pounds per quart.
  
  Quality: Select bright, uniformly colored cherries that are mature (of
  ideal quality for eating fresh or cooking).
  
  Procedure: Stem and wash cherries. Remove pits if desired. If pitted,
  place cherries in water containing ascorbic acid (See "Ensuring
  High-Quality Canned Foods") to prevent stem-end discoloration. If canned
  unpitted, prick skins on opposite sides with a clean needle to prevent
  splitting. Cherries may be canned in water, apple juice, white-grape
  juice, or syrup. If syrup is desired, select and prepare preferred type
  as directed.
  
  Hot pack--In a large saucepan add 1/2 cup water, juice, or syrup for
  each quart of drained fruit and bring to boil. Fill jars with cherries
  and cooking liquid, leaving 1/2-inch headspace.
  
  Raw pack--Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars
  with drained cherries, shaking down gently as you fill. Add more hot
  liquid, leaving 1/2-inch headspace. Adjust lids and process.
  
  Processing directions for canning cherries in a boiling-water, a dial,
  or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process at Altitudes of 0 - 1,000 ft: 15 min.
                    1,001 - 3,000 ft: 20 min.
                    3,001 - 6,000 ft: 20 min.
                      Above 6,000 ft: 25 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process at Altitudes of 0 - 1,000 ft: 20 min.
                    1,001 - 3,000 ft: 25 min.
                    3,001 - 6,000 ft: 30 min.
                      Above 6,000 ft: 35 min.
  
  Style of Pack: Raw.  Jar Size: Pints or Quarts.
  Process at Altitudes of 0 - 1,000 ft: 25 min.
                    1,001 - 3,000 ft: 30 min.
                    3,001 - 6,000 ft: 35 min.
                      Above 6,000 ft: 40 min.
  
  Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge
  Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 8 minutes for pints, 10 minutes for quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Raw.  Jar Size: Pints or Quarts
  Process Time: 10 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Sweet or Sour Cherries, Whole in a
  Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 8 minutes for pints, 10 minutes for quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  Style of Pack: Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Figs
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
  an average of 11 pounds is needed per canner load of 9 pints-an average
  of 2-1/2 pounds yields 1 quart.
  
  Quality: Select firm, ripe, uncracked figs. The mature color depends on
  the variety. Avoid overripe figs with very soft flesh.
  
  Procedure: Wash figs thoroughly in clean water Drain. Do not peel or
  remove stems. Cover figs with water and boil 2 minutes. Drain. Gently
  boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon
  juice per quart or 1 tablespoon per pint to the jars; or add 1/2
  teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars.
  Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Figs in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 50 min.
                         1,001 - 3,000 ft: 55 min.
                         3,001 - 6,000 ft: 60 min.
                           Above 6,000 ft: 65 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Purees (of any fruit except figs & tomatoes)
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Fruit Purees
  Of any fruit except figs and tomatoes.
  
  Procedure: Stem, wash, drain, peel, and remove pits if necessary.
  Measure fruit into large saucepan, crushing slightly if desired. Add 1
  cup hot water for each quart of fruit. Cook slowly until fruit is soft,
  stirring frequently. Press through sieve or food mill. If desired for
  flavor, add sugar to taste. Reheat pulp to boil, or until sugar
  dissolves if added. Fill hot into clean jars, leaving 1/4-inch
  headspace. Adjust lids and process.
  
  Processing directions for canning purees in a boiling-water, a dial, or
  a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Fruit Purees in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6.
                                  2,001 - 4,000 ft: 7.
                                  4,001 - 6,000 ft: 8.
                                  6,001 - 8,000 ft: 9.
  
  Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape Juice
 Categories: Beverages, Canning, Fruits
      Yield: 1 recipe
 
 
  Quantity: An average of 24-1/2 pounds is needed per canner load of 7
  quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
  26 pounds and yields 7 to 9 quarts of juice--an average of 3-1/2 pounds
  per quart.
  
  Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
  for eating fresh or cooking.
  
  Procedure: Wash and stem grapes. Place grapes in a saucepan and add
  boiling water to cover grapes. Heat and simmer slowly until skin is
  soft. Strain through a damp jelly bag or double layers of cheesecloth.
  Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
  clear liquid and save; discard sediment. If desired, strain through a
  paper coffee filter for a clearer juice. Add juice to a saucepan and
  sweeten to taste. Heat and stir until sugar is dissolved. Continue
  heating with occasional stirring until juice begins to boil. Fill into
  jars immediately, leaving 1/4-inch headspace. Adjust lids and process
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Grape Juice in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Half-Gallons.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grapes - Whole
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  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 lug
  weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an average
  of 2 pounds per quart.
  
  Quality: Choose unripe, tight-skinned, preferably green seedless grapes
  harvested 2 weeks before they reach optimum eating quality.
  
  Procedure: Stem, wash, and drain grapes. Prepare very light, or light
  syrup.
  
  Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and
  proceed as for raw pack.
  
  Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch
  headspace. Adjust lids and process according to the recommendations in
  Table 1.
  
  Table 1. Recommended process time for Grapes, whole in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 3,000 ft: 15 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grapefruit and Orange Sections
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 15 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints--an average
  of about 2 pounds yields 1 quart.
  
  Quality: Select firm, mature, sweet fruit of ideal quality for eating
  fresh. The flavor of orange sections is best if the sections are canned
  with equal parts of grapefruit. Grapefruit may be canned without
  oranges. Sections may be packed in your choice of water, citrus juice or
  syrup.
  
  Procedure: Wash and peel fruit and remove white tissue to prevent a
  bitter taste. If you use syrup, prepare a very light, light, or medium
  syrup and bring to boil. Fill jars with sections and water, juice or hot
  syrup, leaving 1/2-inch headspace. Adjust lids and process.
  
  Processing directions for canning grapefruit and orange sections in a
  boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
  Table 2, and Table 3.
  
  Table 1. Recommended process time for Grapefruit and Orange Sections in
  a boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints or Quarts.
  
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Table 2. Process Times for Grapefruit and Orange Sections in a
  Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Raw.  Jar Size: Pints, Quarts.
  Process Time: 8 min for pints, 10 minutes for quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Grapefruit and Orange Sections in a
  Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  Style of Pack: Raw.  Jar Size: Pints, Quarts
  Process Time: 8 minutes for pints, 10 minutes for quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mixed Fruit Cocktail
 Categories: Fruits, Canning
      Yield: 6 pints
 
      3 lb Peaches
      3 lb Pears
  1 1/2 lb Seedless green grapes
           -(slightly underripe)
     10 oz Jar of maraschino cherries
      3 c  Sugar
      4 c  Water
 
  Yield: About 6 pints
  
  Procedure: Stem and wash grapes, and keep in ascorbic acid solution
  (See "Ensuring High-Quality Canned Foods"). Dip ripe but firm peaches,
  a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins.
  Dip in cold water and slip off skins. Cut in half, remove pits, cut into
  1/2-inch cubes and keep in solution with  grapes. Peel, halve, and core
  pears. Cut into 1/2-inch cubes, and keep in solution with grapes and
  peaches. Combine sugar and water in a saucepan and bring to boil. Drain
  mixed fruit. Add 1/2 cup of hot syrup to each jar Then add a few
  cherries and gently fill the jar with mixed fruit and more hot syrup,
  leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Mixed Fruit Cocktail in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Half-Pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Nectarines - Halved or Sliced
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2
  pounds per quart.
  
  Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
  cooking.
  
  Procedure: Follow directions for peaches except do not dip in hot water
  or remove skins, wash, either hot or raw pack, and use the same process
  time.
  
  Table 1. Recommended process time for Nectarines, halved or sliced, in
  a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                         1,001 - 3,000 ft: 35 min.
                         3,001 - 6,000 ft: 40 min.
                           Above 6,000 ft: 45 min.
  
  Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
  Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Nectarines (Halved or Sliced) in a
  Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peaches - Halved or Sliced
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2
  pounds per quart.
  
  Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
  cooking.
  
  Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins
  loosen. Dip quickly in cold water and slip off skins. Cut in half,
  remove pits and slice if desired. To prevent darkening, keep peeled
  fruit in ascorbic acid solution. Prepare and boil a very light, light,
  or medium syrup or pack peaches in water, apple juice, or white grape
  juice. Raw packs make poor quality peaches.
  
  Hot pack -- In a large saucepan place drained fruit in syrup, water, or
  juice and bring to boil. Fill jars with hot fruit and cooking liquid,
  leaving 1/2-inch headspace. Place halves in layers, cut side down.
  
  Raw pack -- Fill jars with raw fruit, cut side down, and add hot water,
  juice, or syrup, leaving 1/2-inch headspace.
  
  Adjust lids and process.
  
  Table 1. Recommended process time for Peaches, halved or sliced in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                         1,001 - 3,000 ft: 35 min.
                         3,001 - 6,000 ft: 40 min.
                           Above 6,000 ft: 45 min.
  
  Table 2.
  Recommended process time for Peaches in a dial-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 mins.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                    2,001 - 4,000 ft: 7 lb.
                                    4,001 - 6,000 ft: 8 lb.
                                    6,001 - 8,000 ft: 9 lb.
  
  Table 3. Recommended process time for Peaches in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 mins.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                      Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pears - Halved
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  bushel weighs 50 pounds and yields 16 to 25 quarts--an average of 2-1/2
  pounds per quart.
  
  Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
  cooking.
  
  Procedure: Wash and peel pears. Cut lengthwise in halves and remove
  core. A melon baller or metal measuring spoon is suitable for coring
  pears. To prevent discoloration, keep pears in an ascorbic acid
  solution. Prepare a very light, light, or medium syrup or pack pears in
  apple juice, white grape juice, or water. Raw packs make poor quality
  pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars
  with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust
  lids and process. Processing directions for canning pears in a
  boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
  Table 2, and Table 3.
  
  Table 1. Recommended process time for Pears, halved, in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                           1,001 - 3,000 ft: 25 min.
                           3,001 - 6,000 ft: 30 min.
                             Above 6,000 ft: 35 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                      Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pie Fillings
 Categories: Information, Canning, Pies
      Yield: 1 text
 
 
  General: The following fruit fillings are excellent and safe products.
  Each canned quart makes one 8-inch to 9-inch pie. The filling may be
  used as toppings on dessert or pastries. "Clear Jel(tm)" is a
  chemically modified corn starch that produces excellent sauce
  consistency even after fillings are canned and baked. Other available
  starches break down when used in these pie fillings, causing a runny
  sauce consistency. Clear Jel(tm) is increasingly available among canning
  and freezing supplies in some stores. If you cannot find it, ask your
  county Extension home economist about its availability in your region.
  
  Because the variety of fruit may alter the flavor of the fruit pie, it
  is suggested that you first make a single quart, make a pie with it, and
  serve. Then adjust the sugar and spices in the recipe to suit your
  personal preferences. The amount of lemon juice should not be altered,
  as it aids in controlling the safety and storage stability of the
  fillings.
  
  When using frozen cherries and blueberries, select unsweetened fruit. If
  sugar has been added, rinse it off while fruit is frozen. Thaw fruit,
  then collect, measure, and use juice from fruit to partially replace the
  water specified in the recipe.  Use only 1/4 cup Clear Jel(tm) per
  quart, or 1-3/4 cups for 7 quarts.  Use fresh fruit in the apple and
  peach pie fillings.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Pie Filling
 Categories: Pies, Canning, Fruits
      Yield: 1 recipe
 
----------------------------FOR 1 QUART FILLING----------------------------
  3 1/2 c  Sliced fresh apples
    3/4 c  Granulated sugar; plus...
      2 tb Granulated sugar
    1/4 c  Clear Jel(tm)
    1/2 ts Cinnamon
    1/2 c  Cold water
    3/4 c  Apple juice
      2 tb Bottled lemon juice
    1/8 ts Nutmeg (optional)
      1 dr Yellow food coloring
           -(optional)

----------------------------FOR 7 QUARTS FILLING----------------------------
      6 qt Sliced fresh apples
  5 1/2 c  Granulated sugar
  1 1/2 c  Clear Jel(tm)
      1 tb Cinnamon
  2 1/2 c  Cold water
      5 c  Apple juice
    3/4 c  Bottled lemon juice
      1 ts Nutmeg (optional)
      7 dr Yellow food coloring
           -(optional)
 
  Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
  other varieties of similar quality are suitable. If apples lack
  tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of
  slices.
  
  Yield: 1 quart or 7 quarts
  
  Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and
  place in water containing ascorbic acid to prevent browning. For more
  information see "Ensuring High-Quality Canned Foods".
  
  For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.
  Boil each batch 1 minute after the water returns to a boil. Drain, but
  keep heated fruit in a covered bowl or pot. Combine sugar, Clear
  Jel(tm) , and cinnamon in a large kettle with water and apple juice. If
  desired, food coloring and nutmeg may be added. Stir and cook on medium
  high heat until mixture thickens and begins to bubble. Add lemon juice
  and boil 1 minute, stirring constantly. Fold in drained apple slices
  immediately and fill jars with mixture without delay, leaving 1 inch
  headspace. Adjust lids and process immediately according to the
  recommendations in Table 1. See Table 2 for suggested quantities.
  
  Table 1. Recommended process time for Apple Pie Filling in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Table 2. Apple Pie Filling. (See ingredient list above)
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cherry Pie Filling
 Categories: Pies, Fruits, Canning
      Yield: 1 recipe
 
----------------------------FOR 1 QUART FILLING----------------------------
  3 1/3 c  Sour cherries
           -(fresh or thawed)
      1 c  Granulated sugar
    1/4 c  Clear Jel(tm); plus...
      1 tb Clear Jel(tm)
  1 1/3 c  Cold water
      1 tb Bottled Lemon Juice; plus..
      1 ts Bottled Lemon Juice
    1/8 ts Cinnamon (optional)
    1/4 ts Almond extract (optional)
      6 dr Red food coloring (opt.)

----------------------------FOR 7 QUARTS FILLING----------------------------
      6 qt Sour cherries
           -(fresh or thawed)
      7 c  Granulated sugar
  1 3/4 c  Clear Jel(tm)
  9 1/3 c  Cold water
    1/2 c  Bottled Lemon Juice
      1 ts Cinnamon (optional)
      2 ts Almond extract (optional)
    1/4 ts Red food coloring (opt.)
 
  Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
  cherries may be used. If sugar has been added, rinse it off while the
  fruit is still frozen.
  
  Yield: 1 quart or 7 quarts
  
  Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
  cherries, and hold in cold water. To prevent stem end browning, use
  ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
  gallon boiling water. Boil each batch 1 minute after the water returns
  to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
  sugar and Clear Jel(tm) in a large saucepan and add water, if desired,
  add cinnamon, almond extract, and food coloring. Stir mixture and cook
  over medium high heat until mixture thickens and begins to bubble. Add
  lemon juice and boil 1 minute, stirring constantly. Fold in drained
  cherries immediately and fill jars with mixture without delay, leaving 1
  inch headspace. Adjust lids and process immediately according to the
  recommendations in Table 2.
  
  Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
  Needed For 1 Quart or 7 Quarts)
  
  Table 2. Recommended process time for Cherry Pie Filling in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                         1,001 - 3,000 ft: 35 min.
                         3,001 - 6,000 ft: 40 min.
                           Above 6,000 ft: 45 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberry Pie Filling
 Categories: Fruits, Canning, Pies
      Yield: 1 recipe
 
----------------------------FOR 1 QUART FILLING----------------------------
  3 1/2 c  Fresh or thawed blueberries
    3/4 c  Granulated sugar; plus...
      2 tb Granulated sugar
    1/4 c  Clear Jel(tm); plus...
      1 tb Clear Jel(tm)
      1 c  Cold water
  3 1/2 ts Bottled lemon juice
      3 dr Blue food coloring (opt.)
      1 dr Red food coloring (opt.)

----------------------------FOR 7 QUARTS FILLING----------------------------
      6 qt Fresh or thawed blueberries
      6 c  Granulated sugar
  2 1/4 c  Clear Jel(tm)
      7 c  Cold water
    1/2 c  Bottled lemon juice
     20 dr Blue food coloring (opt.)
      7 dr Red food coloring (opt.)
 
  Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
  blueberries may be used. If sugar has been added, rinse it off while
  fruit is still frozen.
  
  Yield: 1 quart or 7 quarts
  
  Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6
  cups at a time in 1 gallon boiling water. Boil each batch 1 minute after
  the water returns to a boil. Drain but keep heated fruit in a covered
  bowl or pot. Combine sugar and Clear Jel(tm) in a large kettle. Stir.
  Add water and, if desired, food coloring. Cook on medium high heat until
  mixture thickens and begins to bubble. Add lemon juice and boil 1
  minute, stirring constantly. Fold in drained berries immediately and
  fill jars with mixture without delay, leaving 1 inch headspace. Adjust
  lids and process immediately. See Table 1 for suggested quantities.
  
  Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
  ingredient list above).
  
  Table 2. Recommended process time for Blueberry Pie Filling in a boiling
  water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0-1,000 ft: 30 min.
                         1,001-3,000 ft: 35 min.
                         3,001-6,000 ft: 40 min.
                         Above 6,000 ft: 45 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Festive Mincemeat Pie Filling
 Categories: Pies, Fruits, Meats, Canning
      Yield: 7 quarts
 
      2 c  Finely chopped suet
      4 lb Ground beef; OR...
      4 lb -Ground venison AND...
      1 lb -Sausage
      5 qt Chopped apples
      2 lb Dark seedless raisins
      1 lb White raisins
      2 qt Apple cider
      2 tb Ground cinnamon
      2 ts Ground nutmeg
      5 c  Sugar
      2 tb Salt
 
  Yield: About 7 quarts
  
  Procedure: Cook meat and suet in water to avoid browning. Peel, core,
  and quarter apples. Put meat, suet, and apples through food grinder
  using a medium blade. Combine all ingredients in a large saucepan, and
  simmer 1 hour or until slightly thickened. Stir often. Fill jars with
  mixture without delay, leaving 1-inch headspace. Adjust lids and process
  according to the recommendations in Table 1 or Table 2.
  
  Table 1. Recommended process time for Festive Mincemeat Pie Filling in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 90 min.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,000 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Festive Mincemeat Pie Filling in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 90 min.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Tomato Pie Filling
 Categories: Pies, Fruits, Canning
      Yield: 7 quarts
 
      4 qt Chopped green tomatoes
      3 qt Peeled, chopped tart apples
      1 lb Dark seedless raisins
      1 lb White raisins
    1/4 c  Minced citron
           -OR lemon or orange peel
      2 c  Water
  2 1/2 c  Brown sugar
  2 1/2 c  White sugar
    1/2 c  Vinegar (5%)
      1 c  Bottled lemon juice
      2 tb Ground cinnamon
      1 ts Ground nutmeg
      1 ts Ground cloves
 
  Yield: About 7 quarts
  
  Procedure: Combine all ingredients in a large saucepan. Cook slowly
  stirring often, until tender and slightly thickened (about 35 to 40
  minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust
  lids and process.
  
  Table 1. Recommended process time for Green Tomato Pie Filling in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peach Pie Filling
 Categories: Pies, Fruits, Canning
      Yield: 1 recipe
 
----------------------------FOR 1 QUART FILLING----------------------------
  3 1/2 c  Sliced fresh peaches
      1 c  Granulated sugar
    1/4 c  Clear Jel(tm); plus...
      1 tb Clear Jel(tm)
    3/4 c  Cold water
    1/8 ts Cinnamon (optional)
    1/8 ts Almond extract (opt.)
    1/4 c  Bottled lemon juice

----------------------------FOR 7 QUARTS FILLING----------------------------
      6 qt Sliced fresh peaches
      7 c  Granulated sugar
      2 c  Clear Jel(tm); plus...
      3 tb Clear Jel(tm)
  5 1/4 c  Cold water
      1 ts Cinnamon (optional)
      1 ts Almond extract (opt.)
  1 3/4 c  Bottled lemon juice
 
  Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
  High, and other varieties of similar quality are suitable.
  
  Yield: 1 quart or 7 quarts.
  
  Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
  water for approximately 30-60 seconds, and then place in cold water for
  20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
  slices in water containing 1/2 tsp. of ascorbic acid crystals or six
  500-milligram vitamin C tablets in 1 gallon of water to prevent
  browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling
  water. Boil each batch 1 minute after the water returns to a boil. Drain
  but keep heated fruit in a covered bowl or pot. Combine water, sugar,
  Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a
  large kettle. Stir and cook over medium high heat until mixture thickens
  and begins to bubble. Add lemon juice and boil sauce 1 minute more,
  stirring constantly. Fold in drained peach slices and continue to heat
  mixture for 3 minutes. Fill jars without delay, leaving 1 inch
  head-space. Adjust lids and process immediately.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints--an average
  of 3 pounds per quart.
  
  Quality: Select firm, ripe pineapples.
  
  Procedure: Wash pineapple. Peel and remove eyes and tough fiber. Slice
  or cube. Pineapple may be packed in water, apple juice, white grape
  juice, or in very light, light, or medium syrup. In a large saucepan,
  add pineapple to syrup, water or juice, and simmer 10 minutes. Fill jars
  with hot pieces and cooking liquid, leaving 1/2-inch headspace. Adjust
  lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pineapple in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Plums - Halved or Whole
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  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 56 pounds and yields 22 to 36 quarts--an average of 2 pounds per
  quart.
  
  Quality: Select deep-colored, mature fruit of ideal quality for eating
  fresh or cooking. Plums may be packed in water or syrup.
  
  Procedure: Stem and wash plums. To can whole, prick skins on two sides
  of plums with fork to prevent splitting. Freestone varieties may be
  halved and pitted. If you use syrup, prepare very light, light, or
  medium syrup.
  
  Hot pack -- Add plums to water or hot syrup and boil 2 minutes. Cover
  saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
  cooking liquid or syrup, leaving 1/2-inch headspace.
  
  Raw pack -- Fill jars with raw plums, packing firmly. Add hot water or
  syrup, leaving 1/2-inch headspace.
  
  Adjust lids and process.
  
  Processing directions for canning plums in a boiling-water, a dial, or a
  weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Plums (halved or whole) in a
  boiling-water canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Style of Pack: Hot and Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 10 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rhubarb - Stewed
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 10-1/2 pounds is needed per canner load of 7
  quarts; an average of 7 pounds is needed per canner load of 9 pints. A
  lug weighs 28 pounds and yields 14 to 28 quarts--an average of 1-1/2
  pounds per quart.
  
  Quality: Select young, tender, well-colored stalks from the spring or
  late fall crop.
  
  Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch
  pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit.
  Let stand until juice appears. Heat gently to boiling. Fill jars without
  delay, leaving 1/2-inch headspace. Adjust lids and process.
  
  Process directions for canning rhubarb in a boiling-water, a dial, or a
  weighted-gauge canner are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Rhubarb, stewed in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
  Canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time: 8 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini-Pineapple
 Categories: Fruits, Canning, Preserves
      Yield: 8 pints
 
      4 qt Cubed or shredded zucchini
     46 oz Unsweetened pineapple juice
           -(canned)
  1 1/2 c  Bottled lemon juice
      3 c  Sugar
 
  Yield: About 8 to 9 pints
  
  Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred.
  Mix zucchini with other ingredients in a large saucepan and bring to a
  boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid,
  leaving 1/2-inch headspace. Adjust lids and process.
  
  Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-Pints or Pints.
  Process Time at Altitudes of  0 - 1,000 ft: 15 min.
                            1,001 - 6,000 ft: 20 min.
                              Above 6,000 ft: 25 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomatoes, Introduction
 Categories: Canning, Information
      Yield: 1 text
 
 
  Quality: Select only disease-free, preferably vine-ripened, firm fruit
  for canning.
  
  Caution: Do not can tomatoes from dead or frost-killed vines. Green
  tomatoes are more acidic than ripened fruit and can be canned safely
  with any of the following recommendations.
  
  Acidification: To ensure safe acidity in whole, crushed, or juiced
  tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of
  citric acid per quart of tomatoes. For pints, use one tablespoon bottled
  lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to
  the jars before filling with product. Add sugar to offset acid taste, if
  desired. Four tablespoons of a 5 percent acidity vinegar per quart may
  be used instead of lemon juice or citric acid. However, vinegar may
  cause undesirable flavor changes.
  
  Recommendation: Use of a pressure canner will result in higher quality
  and more nutritious canned tomato products. If your pressure canner
  cannot be operated above 15 PSI, select a process time at a lower
  pressure.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed in tomato juice)
 Categories: Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split, then dip in cold water. Slip off skins and remove
  cores. Leave whole or halve. Add bottled lemon juice or citric acid to
  the jars (See acidification instructions). Add 1 teaspoon of salt per
  quart to the jars, if desired.
  
  Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw
  tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
  hot tomato juice, leaving 1/2-inch headspace.
  
  Hot pack -- Put tomatoes in a large saucepan and add enough tomato juice
  to completely cover them. Boil tomatoes and juice gently for 5 minutes.
  Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
  juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1,
  Table 2 or Table 3 depending on the method used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts
  Process Time at Altitudes of 0 - 1,000 ft: 85 min.
                         1,001 - 3,000 ft: 90 min.
                         3,001 - 6,000 ft: 95 min.
                           Above 6,000 ft: 100 min.
  
  Table 2. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  =====================================================================
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 2 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  ======================================================================
  Table 3. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a dial-gauge pressure canner.
  
  Style of Pack: Hot or Raw.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot or Raw.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed in water)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure for hot or raw tomatoes filled with water in jars: Wash
  tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
  split; then dip in cold water. Slip off skins and remove cores. Leave
  whole or halve. Add bottled lemon juice or citric acid to jars (See
  acidification directions). Add 1 teaspoon of salt per quart to the jars,
  if desired. For hot pack products, add enough water to cover the
  tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
  or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
  or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
  lids and process according to the recommendations in Table 1, Table 2,
  or Table 3, depending on the method of canning used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  
  Table 2. Recommended process time for Whole or Halved Tomatoes in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 3. Recommended process time for Whole or Halved Tomatoes in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Standard Tomato Sauce
 Categories: Canning, Vegetables
      Yield: 1 recipe
 
 
  Quantity: For thin sauce -- An average of 35 pounds is needed per canner
  load of 7 quarts; an average of 21 pounds is needed per canner load of 9
  pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
  average of 5 pounds per quart.
  
  For thick sauce -- An average of 46 pounds is needed per canner load of
  7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
  A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
  of 6-1/2 pounds per quart.
  
  Procedure: Prepare and press as for making tomato juice. Simmer in
  large-diameter saucepan until sauce reaches desired consistency Boil
  until volume is reduced by about one-third for thin sauce, or by
  one-half for thick sauce. Add bottled lemon juice or citric acid to jars
  (See acidification directions). Add 1 teaspoon of salt per quart to the
  jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
  process. Recommended process times are given in Table 1, Table 2, and
  Table 3.
  
  Table 1. Recommended process time for Standard Tomato Sauce in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Table 2. Recommended process time for Standard Tomato Sauce in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  Table 3. Recommended process time for Standard Tomato Sauce in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Western Ketchup
 Categories: Condiments, Canning
      Yield: 1 recipe
 
     24 lb Ripe tomatoes
      5    Chile peppers
           -- sliced and seeded
    1/4 c  Salt
  2 2/3 c  Vinegar (5 percent)
  1 1/4 c  Sugar
    1/2 ts Ground red pepper (cayenne)
      4 ts Paprika
      4 ts Whole allspice
      4 ts Dry mustard
      1 tb Whole peppercorns
      1 ts Mustard seeds
      1 tb Bay leaves
 
  Yield: 6 to 7 pints
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water Slip off skins and remove cores.
  Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
  and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
  spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
  boil. Turn off heat and let stand until tomato mixture has been cooked
  20 minutes. Then, remove spice bag and combine vinegar and tomato
  mixture. Boil about 30 minutes. Put boiled mixture through a food mill
  or sieve. Return to pot. Add sugar and salt, boil gently, and stir
  frequently until volume is reduced by one-half or until mixture rounds
  up on spoon without separation. Fill pint jars, leaving 1/8-inch
  headspace. Adjust lids and process according to the recommendations in
  Table 1.
  
  Table 1. Recommended process time for Country Western Ketchup in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed raw without added liquid)
 Categories: Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split, then dip in cold water Slip off skins and remove
  cores. Leave whole or halve. Add bottled lemon juice or citric acid to
  the jars (See acidification instructions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Fill jars with raw tomatoes, leaving
  1/2-inch headspace. Press tomatoes in the jars until spaces between them
  fill with juice. Leave 1/2-inch headspace. Adjust lids and process
  according to the recommendations in Table 1, Table 2, or Table 3,
  depending on the method of canning used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                          Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain errors in the
  information given within Table 1 above.  In the USDA book, there are
  only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 15 lb.
                                          Above 1,000 ft: Not Recommended.
  Table 2. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: PInts or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 85 min.
                         1,001 - 3,000 ft: 90 min.
                         3,001 - 6,000 ft: 95 min.
                           Above 6,000 ft: 100 min.
  Table 3. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a dial-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot and Raw.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Juice
 Categories: Beverages, Canning
      Yield: 1 text
 
 
  Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
  or an average of 14 pounds per canner load of 9 pints. A bushel weighs
  53 pounds and yields 15 to 18 quarts of juice--an average of 3-1/4
  pounds per quart.
  
  Procedure: Wash, remove stems, and trim off bruised or discolored
  portions. To prevent juice from separating, quickly cut about 1 pound of
  fruit into quarters and put directly into saucepan. Heat immediately to
  boiling while crushing. Continue to slowly add and crush freshly cut
  tomato quarters to the boiling mixture. Make sure the mixture boils
  constantly and vigorously while you add the remaining tomatoes. Simmer 5
  minutes after you add all pieces. If you are not concerned about juice
  separation, simply slice or quarter tomatoes into a large saucepan.
  Crush, heat, and simmer for 5 minutes before juicing.
  
  Press both types of heated juice through a sieve or food mill to remove
  skins and seeds. Add bottled lemon juice or citric acid to jars (See
  acidification instructions). Heat juice again to boiling. Add 1 teaspoon
  of salt per quart to the jars, if desired. Fill jars with hot tomato
  juice, leaving 1/2-inch headspace. Adjust lids and process following to
  the instructions in Table 1, Table 2, or Table 3 according to the method
  of canning used.
  
  Table 1. Recommended process time for Tomato Juice in a boiling-water
  canner.
  
  Style of Pack: Hot. Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot. Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Table 2. Recommended process time for Tomato Juice in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 3. Recommended process time for Tomato Juice in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato and Vegetable Juice Blend
 Categories: Beverages, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 22 pounds of tomatoes is needed per canner load
  of 7 quarts. Not more than 3 cups of other vegetables may be added for
  each 22 pounds of tomatoes.
  
  Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
  more than 3 cups of any combination of finely chopped celery, onions,
  carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
  minutes. Press hot cooked tomatoes and vegetables through a sieve or
  food mill to remove skins and seeds. Add bottled lemon juice or citric
  acid to jars (See acidification directions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Reheat tomato-vegetable juice blend to
  boiling and fill immediately into jars, leaving 1/2-inch headspace.
  Adjust lids and process. Recommended process times are given in Table 1,
  Table 2, and Table 3.
  
  Table 1. Recommended process time for Tomato and Vegetable Juice Blend
  in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  .
  NOTE: This following section of the guide appears to contain some sort
  of error in the information given within Table 2 (below).  In the USDA
  book, there are only TWO sizes of jars specified in the table, but there
  are THREE separate lines of figures in the table, and it is not
  completely clear which jar size the second and third entries refer to.
  I have given the third entry's numbers as those to be used for Quart
  jars, and I have reprinted the second entry on the table separately, for
  an unknown jar size.
  
  Table 2. Recommended process time for Tomato and Vegetable Juice Blend
  in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not recommended.
  Table 3. Recommended process time for Tomato-Vegetable Blend in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomatoes with Okra or Zucchini
 Categories: Vegetables, Canning
      Yield: 1 text
 
 
  Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or
  zucchini is needed per canner load of 7 quarts. An average of 7 pounds
  of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner
  load of 9 pints.
  
  Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling
  water 30 to 60 seconds or until skins split. Then dip in cold water,
  slip off skins and remove cores, and quarter. Trim stems from okra and
  slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.
  Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and
  boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the
  jars, if desired. Fill jars with mixture, leaving 1-inch headspace.
  Adjust lids and process according to the recommendations in Table 1 or
  Table 2, depending on the method of canning used.
  
  Variation: You may add four or five pearl onions or two onion slices to
  each jar.
  
  Table 1. Recommended process time for Tomatoes with Okra or Zucchini in
  a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Tomatoes with Okra or Zucchini in
  a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Sauce without Meat
 Categories: Sauces, Canning
      Yield: 9 pints
 
     30 lb Tomatoes
      1 c  Chopped onions
      5    Garlic cloves; minced
      1 c  Chopped celery
           -OR- green pepper
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
    1/4 c  Vegetable oil
 
  Yield: About 9 pints
  
  Procedure: Caution: Do not increase the proportion of onions, peppers,
  or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60
  seconds or until skins split. Dip in cold water and slip off skins.
  Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
  saucepan. Put through food mill or sieve. Saute onions, garlic, celery
  or peppers, and mushrooms (if desired) in vegetable oil until tender.
  Combine sauteed vegetables andtomatoes and add remainder of spices,
  salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough
  for serving. At this time the initial volume will have been reduced by
  nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
  1-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or Table 2, depending on the method of
  canning used.
  
  Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
  dial-gauge pressure canner.
  
  Style of Pack:  Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: HOt.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Sauce with Meat
 Categories: Sauces, Canning
      Yield: 9 pints
 
     30 lb Tomatoes
  2 1/2 lb Ground beef or sausage
      5    Garlic cloves; minced
      1 c  Chopped onions
      1 c  Chopped celery
           -OR- green peppers
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
 
  Yield: About 9 pints
  
  Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
  Without Meat. Saute beef or sausage until brown. Add garlic, onion,
  celery or green pepper and mushrooms, if desired. Cook until vegetables
  are tender. Combine with tomato pulp in large saucepan. Add spices,
  salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough
  for serving. At this time initial volume will have been reduced by
  nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
  1-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or Table 2 depending on the method of canning
  used.
  
  Table 1. Recommended process time for Spaghetti Sauce With Meat in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 70 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spaghetti Sauce With Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 70 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Tomato Sauce
 Categories: Sauces, Canning
      Yield: 7 quarts
 
  2 1/2 lb -to...
      3 lb Chile peppers
     18 lb Tomatoes
      3 c  Chopped onions
      1 tb Salt
      1 tb Oregano
    1/2 c  Vinegar
 
  Yield: About 7 quarts
  
  Procedure: Caution: Wear rubber gloves while handling chilies or wash
  hands thoroughly with soap and water before touching your face. Wash and
  dry chilies. Slit each pepper on its side to allow steam to escape. Peel
  peppers using one of the following methods:
  
  Oven or broiler method: Place chilies in oven (400 degree F) or broiler
  for 6-8 minutes until skins blister.
  
  Range-top method: Cover hot burner, either gas or electric, with heavy
  wire mesh. Place chilies on burner for several minutes until skins
  blister. Allow peppers to cool. Place in a pan and cover with a damp
  cloth. This will make peeling the peppers easier. After several minutes,
  peel each pepper. Cool and slip off skins. Discard seeds and chop
  peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water, slip off skins, and remove cores.
  Coarsely chop tomatoes and combine chopped peppers and remaining
  ingredients in large saucepan. Bring to a boil. Cover. Simmer 10
  minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process
  according to the recommendations in Table 1 or Table 2 depending on the
  method of canning used.
  
  Table 1. Recommended Process time for Mexican Tomato Sauce in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Mexican Tomato Sauce in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Ketchup
 Categories: Condiments, Canning
      Yield: 1 recipe
 
     24 lb Ripe tomatoes
      3 c  Chopped onions
    3/4 ts Ground red pepper (cayenne)
      3 c  Cider vinegar (5 percent)
      4 ts Whole cloves
      3    Cinnamon sticks; crushed
  1 1/2 ts Whole allspice
      3 tb Celery seeds
  1 1/2 c  Sugar
    1/4 c  Salt
 
  Yield: 6 to 7 pints
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water. Slip off skins and remove cores.
  Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
  and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
  spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
  boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then,
  remove spice bag and combine vinegar and tomato mixture. Boil about 30
  minutes. Put boiled mixture through a food mill or sieve. Return to pot.
  Add sugar and salt, boil gently, and stir frequently until volume is
  reduced by one-half or until mixture rounds up on spoon without
  separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and
  process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Tomato Ketchup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blender Ketchup
 Categories: Canning, Condiments
      Yield: 9 pints
 
     24 lb Ripe tomatoes
      2 lb Onions
      1 lb Sweet red peppers
      1 lb Sweet green peppers
      9 c  Vinegar (5 percent)
      9 c  Sugar
    1/4 c  Canning or pickling salt
      3 tb Dry mustard
  1 1/2 tb Ground red pepper
  1 1/2 ts Whole allspice
  1 1/2 tb Whole cloves
      3    Cinnamon sticks
 
  Use an electric blender and eliminate the need for pressing or sieving.
  
  Yield: About 9 pints
  
  Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
  or until skins split. Then dip in cold water, slip off skins, core, and
  quarter. Remove seeds from peppers and slice into strips. Peel and
  quarter onions. Blend tomatoes, peppers, and onions at high speed for 5
  seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
  large kettle and heat. Boil gently 60 minutes, stirring frequently. Add
  vinegar, sugar, salt, and a spice bag containing dry mustard, red
  pepper, and other spices. Continue boiling and stirring until volume is
  reduced one-half and ketchup rounds up on a spoon with no separation of
  liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch
  headspace. Adjust lids and follow process times for regular ketchup
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Blender Ketchup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chile Salsa (Hot Tomato-Pepper Sauce)
 Categories: Condiments
      Yield: 1 recipe
 
      5 lb Tomatoes
      2 lb Chile peppers
      1 lb Onions
      1 c  Vinegar (5 percent)
      3 ts Salt
    1/2 ts Pepper
 
  Yield: 6 to 8 pints
  
  Procedure: Caution: Wear rubber gloves while handling chilies or wash
  hands thoroughly with soap and water before touching your face. Peel and
  prepare chile peppers as described in making Mexican Tomato Sauce. Wash
  tomatoes and dip in boiling water for 30 to 60 seconds or until skins
  split. Dip in cold water, slip off skins, and remove cores. Coarsely
  chop tomatoes and combine chopped peppers, onions, and remaining
  ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
  Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
  to the recommendations in Table 1.
  
  Table 1. Recommended process time for Chile Salsa in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crushed Tomatoes (with no added liquid)
 Categories: Vegetables, Fruits, Canning
      Yield: 1 recipe
 
 
  A high-quality product, ideally suited for use in soups, stews, and
  casseroles. This recipe is similar to that formerly referred to as
  "Quartered Tomatoes."
  
  Quantity: An average of 22 pounds is needed per canner load of 7 quarts;
  an average of 14 fresh pounds is needed per canner load of 9 pints. A
  bushel weighs 53 pounds and yields 17 to 20 quarts of crushed
  tomatoes--an average of 2-3/4 pounds per quart.
  
  Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
  or until skins split. Then dip in cold water slip off skins, and remove
  cores. Trim off any bruised or discolored portions and quarter. Heat
  one-sixth of the quarters quickly in a large pot, crushing them with a
  wooden mallet or spoon as they are added to the pot. This will exude
  juice. Continue heating the tomatoes, stirring to prevent burning. Once
  the tomatoes are boiling, gradually add remaining quartered tomatoes,
  stirring constantly These remaining tomatoes do not need to be crushed.
  They will soften with heating and stirring. Continue until all tomatoes
  are added. Then boil gently 5 minutes. Add bottled lemon juice or citric
  acid to jars (See acidification directions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Fill jars immediately with hot tomatoes,
  leaving 1/2-inch headspace. Adjust lids and process. Recommended process
  times are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min.
                                        2,001 - 4,000 ft: 7 min.
                                        4,001 - 6,000 ft: 8 min.
                                        6,001 - 8,000 ft: 9 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min.
                                        2,001 - 4,000 ft: 12 min.
                                        4,001 - 6,000 ft: 13 min.
                                        6,001 - 8,000 ft: 14 min.
  
  Table 2. Recommended process time for Crushed Tomatoes in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not recommended.
  Table 3. Recommended process time for Crushed Tomatoes in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed in tomato juice)
 Categories: Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split, then dip in cold water. Slip off skins and remove
  cores. Leave whole or halve. Add bottled lemon juice or citric acid to
  the jars (See acidification instructions). Add 1 teaspoon of salt per
  quart to the jars, if desired.
  
  Raw pack -- Heat tomato juice in a saucepan. Fill jars with raw
  tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
  hot tomato juice, leaving 1/2-inch headspace.
  
  Hot pack -- Put tomatoes in a large saucepan and add enough tomato juice
  to completely cover them. Boil tomatoes and juice gently for 5 minutes.
  Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
  juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1,
  Table 2 or Table 3 depending on the method used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts
  Process Time at Altitudes of 0 - 1,000 ft: 85 min.
                         1,001 - 3,000 ft: 90 min.
                         3,001 - 6,000 ft: 95 min.
                           Above 6,000 ft: 100 min.
  
  Table 2. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  =====================================================================
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 2 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  ======================================================================
  Table 3. Recommended process time for Whole or Halved Tomatoes (packed
  in tomato juice) in a dial-gauge pressure canner.
  
  Style of Pack: Hot or Raw.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot or Raw.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed in water)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure for hot or raw tomatoes filled with water in jars: Wash
  tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
  split; then dip in cold water. Slip off skins and remove cores. Leave
  whole or halve. Add bottled lemon juice or citric acid to jars (See
  acidification directions). Add 1 teaspoon of salt per quart to the jars,
  if desired. For hot pack products, add enough water to cover the
  tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
  or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
  or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
  lids and process according to the recommendations in Table 1, Table 2,
  or Table 3, depending on the method of canning used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  
  Table 2. Recommended process time for Whole or Halved Tomatoes in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 3. Recommended process time for Whole or Halved Tomatoes in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Standard Tomato Sauce
 Categories: Canning, Vegetables
      Yield: 1 recipe
 
 
  Quantity: For thin sauce -- An average of 35 pounds is needed per canner
  load of 7 quarts; an average of 21 pounds is needed per canner load of 9
  pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
  average of 5 pounds per quart.
  
  For thick sauce -- An average of 46 pounds is needed per canner load of
  7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
  A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
  of 6-1/2 pounds per quart.
  
  Procedure: Prepare and press as for making tomato juice. Simmer in
  large-diameter saucepan until sauce reaches desired consistency Boil
  until volume is reduced by about one-third for thin sauce, or by
  one-half for thick sauce. Add bottled lemon juice or citric acid to jars
  (See acidification directions). Add 1 teaspoon of salt per quart to the
  jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
  process. Recommended process times are given in Table 1, Table 2, and
  Table 3.
  
  Table 1. Recommended process time for Standard Tomato Sauce in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Table 2. Recommended process time for Standard Tomato Sauce in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  Table 3. Recommended process time for Standard Tomato Sauce in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Country Western Ketchup
 Categories: Condiments, Canning
      Yield: 1 recipe
 
     24 lb Ripe tomatoes
      5    Chile peppers
           -- sliced and seeded
    1/4 c  Salt
  2 2/3 c  Vinegar (5 percent)
  1 1/4 c  Sugar
    1/2 ts Ground red pepper (cayenne)
      4 ts Paprika
      4 ts Whole allspice
      4 ts Dry mustard
      1 tb Whole peppercorns
      1 ts Mustard seeds
      1 tb Bay leaves
 
  Yield: 6 to 7 pints
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water Slip off skins and remove cores.
  Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
  and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
  spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
  boil. Turn off heat and let stand until tomato mixture has been cooked
  20 minutes. Then, remove spice bag and combine vinegar and tomato
  mixture. Boil about 30 minutes. Put boiled mixture through a food mill
  or sieve. Return to pot. Add sugar and salt, boil gently, and stir
  frequently until volume is reduced by one-half or until mixture rounds
  up on spoon without separation. Fill pint jars, leaving 1/8-inch
  headspace. Adjust lids and process according to the recommendations in
  Table 1.
  
  Table 1. Recommended process time for Country Western Ketchup in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole or Halved Tomatoes (packed raw without added liquid)
 Categories: Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
  an average of 13 pounds is needed per canner load of 9 pints. A bushel
  weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
  quart.
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split, then dip in cold water Slip off skins and remove
  cores. Leave whole or halve. Add bottled lemon juice or citric acid to
  the jars (See acidification instructions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Fill jars with raw tomatoes, leaving
  1/2-inch headspace. Press tomatoes in the jars until spaces between them
  fill with juice. Leave 1/2-inch headspace. Adjust lids and process
  according to the recommendations in Table 1, Table 2, or Table 3,
  depending on the method of canning used.
  
  Table 1. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                          Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain errors in the
  information given within Table 1 above.  In the USDA book, there are
  only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 15 lb.
                                          Above 1,000 ft: Not Recommended.
  Table 2. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: PInts or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 85 min.
                         1,001 - 3,000 ft: 90 min.
                         3,001 - 6,000 ft: 95 min.
                           Above 6,000 ft: 100 min.
  Table 3. Recommended process time for Whole or Halved Tomatoes (packed
  raw without added liquid) in a dial-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints.
  Process Time: 40 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot and Raw.  Jar Size: Quarts.
  Process Time: 25 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Juice
 Categories: Beverages, Canning
      Yield: 1 text
 
 
  Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
  or an average of 14 pounds per canner load of 9 pints. A bushel weighs
  53 pounds and yields 15 to 18 quarts of juice--an average of 3-1/4
  pounds per quart.
  
  Procedure: Wash, remove stems, and trim off bruised or discolored
  portions. To prevent juice from separating, quickly cut about 1 pound of
  fruit into quarters and put directly into saucepan. Heat immediately to
  boiling while crushing. Continue to slowly add and crush freshly cut
  tomato quarters to the boiling mixture. Make sure the mixture boils
  constantly and vigorously while you add the remaining tomatoes. Simmer 5
  minutes after you add all pieces. If you are not concerned about juice
  separation, simply slice or quarter tomatoes into a large saucepan.
  Crush, heat, and simmer for 5 minutes before juicing.
  
  Press both types of heated juice through a sieve or food mill to remove
  skins and seeds. Add bottled lemon juice or citric acid to jars (See
  acidification instructions). Heat juice again to boiling. Add 1 teaspoon
  of salt per quart to the jars, if desired. Fill jars with hot tomato
  juice, leaving 1/2-inch headspace. Adjust lids and process following to
  the instructions in Table 1, Table 2, or Table 3 according to the method
  of canning used.
  
  Table 1. Recommended process time for Tomato Juice in a boiling-water
  canner.
  
  Style of Pack: Hot. Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot. Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Table 2. Recommended process time for Tomato Juice in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 3. Recommended process time for Tomato Juice in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato and Vegetable Juice Blend
 Categories: Beverages, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 22 pounds of tomatoes is needed per canner load
  of 7 quarts. Not more than 3 cups of other vegetables may be added for
  each 22 pounds of tomatoes.
  
  Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
  more than 3 cups of any combination of finely chopped celery, onions,
  carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
  minutes. Press hot cooked tomatoes and vegetables through a sieve or
  food mill to remove skins and seeds. Add bottled lemon juice or citric
  acid to jars (See acidification directions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Reheat tomato-vegetable juice blend to
  boiling and fill immediately into jars, leaving 1/2-inch headspace.
  Adjust lids and process. Recommended process times are given in Table 1,
  Table 2, and Table 3.
  
  Table 1. Recommended process time for Tomato and Vegetable Juice Blend
  in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  .
  NOTE: This following section of the guide appears to contain some sort
  of error in the information given within Table 2 (below).  In the USDA
  book, there are only TWO sizes of jars specified in the table, but there
  are THREE separate lines of figures in the table, and it is not
  completely clear which jar size the second and third entries refer to.
  I have given the third entry's numbers as those to be used for Quart
  jars, and I have reprinted the second entry on the table separately, for
  an unknown jar size.
  
  Table 2. Recommended process time for Tomato and Vegetable Juice Blend
  in a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not recommended.
  Table 3. Recommended process time for Tomato-Vegetable Blend in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomatoes with Okra or Zucchini
 Categories: Vegetables, Canning
      Yield: 1 text
 
 
  Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or
  zucchini is needed per canner load of 7 quarts. An average of 7 pounds
  of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner
  load of 9 pints.
  
  Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling
  water 30 to 60 seconds or until skins split. Then dip in cold water,
  slip off skins and remove cores, and quarter. Trim stems from okra and
  slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.
  Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and
  boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the
  jars, if desired. Fill jars with mixture, leaving 1-inch headspace.
  Adjust lids and process according to the recommendations in Table 1 or
  Table 2, depending on the method of canning used.
  
  Variation: You may add four or five pearl onions or two onion slices to
  each jar.
  
  Table 1. Recommended process time for Tomatoes with Okra or Zucchini in
  a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Tomatoes with Okra or Zucchini in
  a weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Sauce without Meat
 Categories: Sauces, Canning
      Yield: 9 pints
 
     30 lb Tomatoes
      1 c  Chopped onions
      5    Garlic cloves; minced
      1 c  Chopped celery
           -OR- green pepper
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
    1/4 c  Vegetable oil
 
  Yield: About 9 pints
  
  Procedure: Caution: Do not increase the proportion of onions, peppers,
  or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60
  seconds or until skins split. Dip in cold water and slip off skins.
  Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
  saucepan. Put through food mill or sieve. Saute onions, garlic, celery
  or peppers, and mushrooms (if desired) in vegetable oil until tender.
  Combine sauteed vegetables andtomatoes and add remainder of spices,
  salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough
  for serving. At this time the initial volume will have been reduced by
  nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
  1-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or Table 2, depending on the method of
  canning used.
  
  Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
  dial-gauge pressure canner.
  
  Style of Pack:  Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: HOt.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Sauce with Meat
 Categories: Sauces, Canning
      Yield: 9 pints
 
     30 lb Tomatoes
  2 1/2 lb Ground beef or sausage
      5    Garlic cloves; minced
      1 c  Chopped onions
      1 c  Chopped celery
           -OR- green peppers
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
 
  Yield: About 9 pints
  
  Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
  Without Meat. Saute beef or sausage until brown. Add garlic, onion,
  celery or green pepper and mushrooms, if desired. Cook until vegetables
  are tender. Combine with tomato pulp in large saucepan. Add spices,
  salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough
  for serving. At this time initial volume will have been reduced by
  nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
  1-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or Table 2 depending on the method of canning
  used.
  
  Table 1. Recommended process time for Spaghetti Sauce With Meat in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 70 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spaghetti Sauce With Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 70 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Tomato Sauce
 Categories: Sauces, Canning
      Yield: 7 quarts
 
  2 1/2 lb -to...
      3 lb Chile peppers
     18 lb Tomatoes
      3 c  Chopped onions
      1 tb Salt
      1 tb Oregano
    1/2 c  Vinegar
 
  Yield: About 7 quarts
  
  Procedure: Caution: Wear rubber gloves while handling chilies or wash
  hands thoroughly with soap and water before touching your face. Wash and
  dry chilies. Slit each pepper on its side to allow steam to escape. Peel
  peppers using one of the following methods:
  
  Oven or broiler method: Place chilies in oven (400 degree F) or broiler
  for 6-8 minutes until skins blister.
  
  Range-top method: Cover hot burner, either gas or electric, with heavy
  wire mesh. Place chilies on burner for several minutes until skins
  blister. Allow peppers to cool. Place in a pan and cover with a damp
  cloth. This will make peeling the peppers easier. After several minutes,
  peel each pepper. Cool and slip off skins. Discard seeds and chop
  peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water, slip off skins, and remove cores.
  Coarsely chop tomatoes and combine chopped peppers and remaining
  ingredients in large saucepan. Bring to a boil. Cover. Simmer 10
  minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process
  according to the recommendations in Table 1 or Table 2 depending on the
  method of canning used.
  
  Table 1. Recommended Process time for Mexican Tomato Sauce in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Mexican Tomato Sauce in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Ketchup
 Categories: Condiments, Canning
      Yield: 1 recipe
 
     24 lb Ripe tomatoes
      3 c  Chopped onions
    3/4 ts Ground red pepper (cayenne)
      3 c  Cider vinegar (5 percent)
      4 ts Whole cloves
      3    Cinnamon sticks; crushed
  1 1/2 ts Whole allspice
      3 tb Celery seeds
  1 1/2 c  Sugar
    1/4 c  Salt
 
  Yield: 6 to 7 pints
  
  Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water. Slip off skins and remove cores.
  Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
  and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
  spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
  boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then,
  remove spice bag and combine vinegar and tomato mixture. Boil about 30
  minutes. Put boiled mixture through a food mill or sieve. Return to pot.
  Add sugar and salt, boil gently, and stir frequently until volume is
  reduced by one-half or until mixture rounds up on spoon without
  separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and
  process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Tomato Ketchup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blender Ketchup
 Categories: Canning, Condiments
      Yield: 9 pints
 
     24 lb Ripe tomatoes
      2 lb Onions
      1 lb Sweet red peppers
      1 lb Sweet green peppers
      9 c  Vinegar (5 percent)
      9 c  Sugar
    1/4 c  Canning or pickling salt
      3 tb Dry mustard
  1 1/2 tb Ground red pepper
  1 1/2 ts Whole allspice
  1 1/2 tb Whole cloves
      3    Cinnamon sticks
 
  Use an electric blender and eliminate the need for pressing or sieving.
  
  Yield: About 9 pints
  
  Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
  or until skins split. Then dip in cold water, slip off skins, core, and
  quarter. Remove seeds from peppers and slice into strips. Peel and
  quarter onions. Blend tomatoes, peppers, and onions at high speed for 5
  seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
  large kettle and heat. Boil gently 60 minutes, stirring frequently. Add
  vinegar, sugar, salt, and a spice bag containing dry mustard, red
  pepper, and other spices. Continue boiling and stirring until volume is
  reduced one-half and ketchup rounds up on a spoon with no separation of
  liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch
  headspace. Adjust lids and follow process times for regular ketchup
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Blender Ketchup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chile Salsa (Hot Tomato-Pepper Sauce)
 Categories: Condiments
      Yield: 1 recipe
 
      5 lb Tomatoes
      2 lb Chile peppers
      1 lb Onions
      1 c  Vinegar (5 percent)
      3 ts Salt
    1/2 ts Pepper
 
  Yield: 6 to 8 pints
  
  Procedure: Caution: Wear rubber gloves while handling chilies or wash
  hands thoroughly with soap and water before touching your face. Peel and
  prepare chile peppers as described in making Mexican Tomato Sauce. Wash
  tomatoes and dip in boiling water for 30 to 60 seconds or until skins
  split. Dip in cold water, slip off skins, and remove cores. Coarsely
  chop tomatoes and combine chopped peppers, onions, and remaining
  ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
  Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
  to the recommendations in Table 1.
  
  Table 1. Recommended process time for Chile Salsa in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crushed Tomatoes (with no added liquid)
 Categories: Vegetables, Fruits, Canning
      Yield: 1 recipe
 
 
  A high-quality product, ideally suited for use in soups, stews, and
  casseroles. This recipe is similar to that formerly referred to as
  "Quartered Tomatoes."
  
  Quantity: An average of 22 pounds is needed per canner load of 7 quarts;
  an average of 14 fresh pounds is needed per canner load of 9 pints. A
  bushel weighs 53 pounds and yields 17 to 20 quarts of crushed
  tomatoes--an average of 2-3/4 pounds per quart.
  
  Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
  or until skins split. Then dip in cold water slip off skins, and remove
  cores. Trim off any bruised or discolored portions and quarter. Heat
  one-sixth of the quarters quickly in a large pot, crushing them with a
  wooden mallet or spoon as they are added to the pot. This will exude
  juice. Continue heating the tomatoes, stirring to prevent burning. Once
  the tomatoes are boiling, gradually add remaining quartered tomatoes,
  stirring constantly These remaining tomatoes do not need to be crushed.
  They will soften with heating and stirring. Continue until all tomatoes
  are added. Then boil gently 5 minutes. Add bottled lemon juice or citric
  acid to jars (See acidification directions). Add 1 teaspoon of salt per
  quart to the jars, if desired. Fill jars immediately with hot tomatoes,
  leaving 1/2-inch headspace. Adjust lids and process. Recommended process
  times are given in Table 1, Table 2, and Table 3.
  
  Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min.
                                        2,001 - 4,000 ft: 7 min.
                                        4,001 - 6,000 ft: 8 min.
                                        6,001 - 8,000 ft: 9 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min.
                                        2,001 - 4,000 ft: 12 min.
                                        4,001 - 6,000 ft: 13 min.
                                        6,001 - 8,000 ft: 14 min.
  
  Table 2. Recommended process time for Crushed Tomatoes in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not recommended.
  
  Table 3. Recommended process time for Crushed Tomatoes in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 45 min.
                         1,001 - 3,000 ft: 50 min.
                         3,001 - 6,000 ft: 55 min.
                           Above 6,000 ft: 60 min.
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Asparagus (Spears or Pieces)
 Categories: Vegetables, Canning
      Yield: 1 text
 
 
  Quantity: An average of 24-1/2 pounds is needed per canner load of 7
  quarts; an average of 16 pounds is needed per canner load of 9 pints. A
  crate weighs 31 pounds and yields 7 to 12 quarts--an average of 3-1/2
  pounds per quart.
  
  Quality: Use tender, tight-tipped spears, 4 to 6 inches long.
  
  Procedure: Wash asparagus and trim off tough scales. Break off tough
  stems and wash again. Cut into 1-inch pieces or can whole.
  
  Hot pack--Cover asparagus with boiling water. Boil 2 or 3 minutes.
  Loosely fill jars with hot asparagus, leaving 1-inch headspace.
  
  Raw pack--Fill jars with raw asparagus, packing as tightly as possible
  without crushing, leaving 1-inch headspace.
  
  Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling
  water, leaving 1-inch headspace.
  
  Adjust lids and process as recommended in Table 1 or Table 2 according
  to the method of canning used.
  
  Table 1. Recommended process time for Asparagus in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Asparagus in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Beans
 Categories: Vegetables, Legumes, Canning
      Yield: 1 text
 
 
  Quantity: An average of 5 pounds of beans is neeed per canner load of 7
  quarts; an average of 3-1/4 pounds is needed per canner load of 9
  pints--an average of 3/4 pounds per quart.
  
  Quality: Select mature, dry seeds. Sort out and discard discolored
  seeds.
  
  Procedure: Soak and boil beans and prepare molasses sauce (below).
  Place seven 3/4-inch pieces of pork, ham, or bacon in an earthenware
  crock, a large casserole, or a pan.  Add beans and enough molasses sauce
  to cover beans.  Cover and bake 4 to 5 hours at 350 degrees F.  Add
  water as needed -- about every hour.  Fill jars, leaving 1-inch
  headspace.  Adjust lids and process according to the recommendations in
  Table 1 or Table 2 depending on the method of canning used.
  
  Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3
  tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
  3/4 teaspoon powdered dry mustard. Heat to boiling.
  Table 1. Recommended process time for Baked Beans in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Baked Beans in a weighted-gauge
  pressure canner.
  
  Style of pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Mixed Vegetables
 Categories: Vegetables, Canning
      Yield: 7 quarts
 
      6 c  Sliced carrots
      6 c  Cut whole-kernel sweet corn
      6 c  Cut green beans
      6 c  Shelled lima beans
      4 c  Whole or crushed tomatoes
      4 c  Diced zucchini
 
  Optional mix--You may change the suggested proportions or substitute
  other favorite vegetables except leafy greens, dried beans, cream-style
  corn, winter squash and sweet potatoes.
  
  Yield: 7 quarts
  
  Procedure: Except for zucchini, wash and prepare vegetables as described
  for carrots, corn, lima beans, snap beans, Italian beans or tomatoes.
  Wash, trim, and slice or cube zucchini; combine all vegetables in a
  large pot or kettle, and add enough water to cover pieces. Add 1
  teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill
  jars with hot pieces and liquid, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Mixed Vegetables in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Mixed Vegetables in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Dried Beans or Peas (Shelled), All Varieties
 Categories: Vegetables, Legumes
      Yield: 1 text
 
 
  Quantity: An average of 5 pounds is needed per canner load of 7 quarts;
  an average of 3-1/4 pounds is needed per canner load of 9 pints--an
  average of 3/4 pounds per quart.
  
  Quality: Select mature, dry seeds. Sort out and discard discolored
  seeds.
  
  Procedure: Place dried beans or peas in a large pot and cover with
  water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
  hydrate beans, you may cover sorted and washed beans with boiling water
  in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
  Cover beans soaked by either method with fresh water and boil 30
  minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to
  the jar, if desired. Fill jars with beans or peas and cooking water,
  leaving 1-inch headspace.
  
  Adjust lids and process as recommended in Table 1 or Table 2 according
  to the method of canning used.
  
  Table 1. Recommended process time for Beans or Peas in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beans or Peas in a weighted-gauge
  pressure canner.
  
  Style of pack: Hot.   Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning (Dry) Beans with Tomato or Molasses Sauce
 Categories: Canning
      Yield: 1 text
 
 
  Quantity: An average of 5 pounds of beans is needed per canner load of 7
  quarts; an average of 3-1/4 pounds is needed per canner load of 9
  pints--an average of 3/4 pounds per quart.
  
  Quality: Select mature, dry seeds. Sort out and discard discolored
  seeds.
  
  Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
  dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour
  and drain. Heat to boiling in fresh water, and save liquid for making
  sauce. Make your choice of the following sauces:
  
  Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
  teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
  ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato
  ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
  quarts cooking liquid from beans and bring back to boiling.
  
  Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3
  tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
  3/4 teaspoon powdered dry mustard. Heat to boiling.
  
  Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
  pork, ham, or bacon to each jar, if desired. Fill jars with heated
  sauce, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Beans, Dry, with Tomato or
  Molasses Sauce in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beans, Dry, with Tomato or
  Molasses Sauce in a weighted-gauge pressure canner.
  
  Style of pack: Hot.   Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Fresh Lima Beans (Shelled)
 Categories: Vegetables, Legumes, Canning
      Yield: 1 text
 
 
  Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
  an average of 18 pounds is needed per canner load of 9 pints. A bushel
  weighs 32 pounds and yields 6 to 10 quarts-- an average of 4 pounds per
  quart.
  
  Quality: Select well-filled pods with green seeds. Discard
  insect-damaged and diseased seeds.
  
  Procedure: Shell beans and wash thoroughly.
  
  Hot pack--Cover beans with boiling water and heat to boil. Fill jars
  loosely, leaving 1-inch headspace.
  
  Raw pack--Fill jars with raw beans. Do not press or shake down.
  
  Small beans--leave 1-inch of headspace for pints and 1-1/2 inches for
  quarts.
  
  Large beans--leave 1-inch of headspace for pints and 1-1/4 inches for
  quarts.
  
  Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
  water, leaving the same headspace listed above.
  
  Adjust lids and process using the recommendations in Table 1 or Table 2
  according to the method of canning used.
  Table 1. Recommended process time for Lima Beans in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 40 minutes for Pints, 50 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Lima Beans in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 40 minutes for Pints, 50 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Snap & Italian Bean Pieces (Green & Wax)
 Categories: Canning, Vegetables
      Yield: 1 recipe
 
 
  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.
  
  Procedure: 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 following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Snap and Italian Beans in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  Table 2. Recommended process time for Snap and Italian Beans in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Beets (Whole, Cubed, or Sliced)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 21 pounds (without tops) is needed per canner
  load of 7 quarts; an average of 13-1/2 pounds is needed per canner load
  of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
  quarts--an average of 3 pounds per quart.
  
  Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
  packs. Beets larger than 3 inches in diameter are often fibrous.
  
  Procedure: Trim off beet tops, leaving an inch of stem and roots to
  reduce bleeding of color. Scrub well. Cover with boiling water. Boil
  until skins slip off easily; about 15 to 25 minutes depending on size.
  Cool, remove skins, and trim off stems and roots. Leave baby beets
  whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or
  quarter very large slices. Add 1 teaspoon of salt per quart to the jar,
  if desired. Fill jars with hot beets and fresh hot water, leaving 1-inch
  headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  Table 1. Recommended process time for Beets in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beets in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 30 minutes for Pints, 35 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Carrots (Sliced or Diced)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
  load of 7 quarts; an average of 11 pounds is needed per canner load of 9
  pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
  quarts--an average of 2-1/2 pounds per quart.
  
  Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
  Larger carrots are often too fibrous.
  
  Procedure: Wash, peel, and rewash carrots. Slice or dice.
  
  Hot pack--Cover with boiling water; bring to boil and simmer for 5
  minutes. Fill jars, leaving 1-inch of headspace.
  
  Raw pack--Fill jars tightly with raw carrots, leaving 1-inch headspace.
  
  Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
  liquid or water, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Carrots in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 25 minutes for Pints, 30 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Carrots in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 25 minutes for Pints, 30 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Corn (Cream Style)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 20 pounds (in husks) of weet corn is needed per
  canner load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20
  pints--an average of 2-1/4 pounds per pint.
  
  Quality: Select ears containing slightly immature kernels, or of ideal
  quality for eating fresh.
  
  Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes
  in boiling water. Cut corn from cob at about the center of kernel.
  Scrape remaining corn from cobs with a table knife.
  
  Hot pack--To each quart of corn and scrapings, add two cups of boiling
  water. Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired.
  Fill pint jar with hot corn mixture, leaving 1-inch headspace. Adjust
  lids and process according to the recommendations in Table 1 or Table 2
  depending on method of canning used.
  
  Table 1. Recommended process time for Cream Style Corn in a dial-gauge
  pressure canner.
  
  Style of pack: Hot.  Jar Size: Pints.
  Process Time: 85 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Cream Style Corn in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot, Raw.  Jar Size: Pints.
  Process Time: 85 minutes for Hot, 95 minutes for Raw.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Peppers (Hot or Sweet)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Hot or sweet, including chiles, jalapeno, and pimnto
  
  Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
  bushel weighs 25 pounds and yields 20 to 30 pints--an average of 1 pound
  per pint.
  
  Quality: Select firm yellow, green, or red peppers. Do not use soft or
  diseased peppers.
  
  Procedure: Select your favorite pepper(s). Caution: If you choose hot
  peppers, wear plastic gloves while handling them or wash hands
  thoroughly with soap and water before touching your face. Small peppers
  may be left whole. Large peppers may be quartered. Remove cores and
  seeds. Slash two or four slits in each pepper, and either blanch in
  boiling water or blister using one of the following methods:
  
  Oven or broiler method: Place peppers in a hot oven (400 degrees F) or
  broiler for 6-8 minutes until skins blister.
  
  Range-top method: Cover hot burner, either gas or electric, with heavy
  wire mesh. Place peppers on burner for several minutes until skins
  blister.
  
  Allow peppers to cool. Place in a pan and cover with a damp cloth. This
  will make peeling the peppers easier. After several minutes, peel each
  pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint
  jar, if desired. Fill jars loosely with peppers and add fresh boiled
  water, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Peppers in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time: 35 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Peppers in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time: 35 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Mushrooms (Whole or Sliced)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
  pints; an average of 7-1/2 pounds is needed per canner load of 9
  half-pints--an average of 2 pounds per pint.
  
  Quality: Select only brightly colored, small to medium-size domestic
  mushrooms with short stems, tight veils (unopened caps), and no
  discoloration. Caution: Do not can wild mushrooms.
  
  Procedure: Trim stems and discolored parts. Soak in cold water for 10
  minutes to remove dirt. Wash in clean water. Leave small mushrooms
  whole; cut large ones. Cover with water in a saucepan and boil 5
  minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2
  teaspoon of salt per pint to the jar, if desired. For better color, add
  1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of
  vitamin C. Add fresh hot water, leaving 1-inch headspace.
  
  Adjust lids and process following the recommedations in Table 1 or Table
  2 according to the method of canning used.
  
  Table 1. Recommended process time for Mushrooms in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time: 45 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Mushrooms in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time: 45 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Okra
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 11 pounds is needed percanner load of 7 quarts;
  an average of 7 pounds is needed per canner load of 9 pints. A bushel
  weighs 26 pounds and yields 16 to 18 quarts-- an average of 1-1/2 pounds
  per quart.
  
  Quality: Select young, tender pods. Remove and discard diseased and
  rust-spotted pods.
  
  Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch
  pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.
  Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.
  Add 1 teaspoon of salt per quart to the jar, if desired.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Okra in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 25 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended Process Time for Okra in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 25 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Peas (Green or English, Shelled)
 Categories: Vegetables, Canning
      Yield: 1 recipes
 
 
  It is recommended that sugar snap and Chinese edible pods be frozen for
  best quality.
  
  Quantity: An average of 31-1/2 pounds (in pods) is needed per canner
  load of 7 quarts; an average of 20 pounds is needed per canner load of 9
  pints. A bushel weighs 30 pounds and yields 5 to 10 quarts--an average
  of 4-1/2 pounds per quart.
  
  Quality: Select filled pods containing young, tender, sweet seeds.
  Discard diseased pods.
  
  Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the
  jar, if desired.
  
  Hot pack--Cover with boiling water. Bring to a boil in a saucepan, and
  boil 2 minutes. Fill jars loosely with hot peas, and add cooking liquid,
  leaving 1-inch headspace.
  
  Raw pack--Fill jars with raw peas, add boiling water, leaving 1-inch
  headspace. Do not shake or press down peas.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Peas in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
  Process Time: 40 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Peas in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
  Process Time: 40 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Potatoes (White, Cubed or Whole)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 35 pounds is needed per canner load of 7 quarts;
  an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag
  weighs 50 pounds and yields 8 to 12 quarts--an average of 5 pounds per
  quart.
  
  Quality: Select small to medium-size mature potatoes of ideal quality
  for cooking. Tubers stored below 45 degrees F may discolor when canned.
  Choose potatoes 1 to 2 inches in diameter if they are to be packed
  whole.
  
  Procedure: Wash and peel potatoes. Place in ascorbic acid solution to
  prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2
  minutes in boiling water and drain again. For whole potatoes, boil 10
  minutes and drain. Add 1 teaspoon of salt per quart to the jar, if
  desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch
  headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  Table 1. Recommended process time for White Potatoes in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 35 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for White Potatoes in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 35 minutes for Pints, 40 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Potatoes (Sweet, Pieces or Whole)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Potatoes, Sweet--Pieces or Whole
  
  It is not recommended to dry pack sweet potatoes.
  
  Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  bushel weighs 50 pounds and yields 17 to 25 quarts--an average of 2- 1/2
  pounds per quart.
  
  Quality: Choose small to medium-sized potatoes. They should be mature
  and not too fibrous. Can within 1 to 2 months after harvest.
  
  Procedure: Wash potatoes and boil or steam until partially soft (15 to
  20 minutes). Remove skins. Cut medium potatoes, if needed, so that
  pieces are uniform in size. Caution: Do not mash or puree pieces. Fill
  jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the
  jar, if desired. Cover with your choice of fresh boiling water or syrup,
  leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  Table 1. Recommended process time for Sweet Potatoes in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Sweet Potatoes in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Pumpkins & Winter Squash (Cubed)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
  an average of 10 pounds is needed per canner load of 9 pints--an average
  of 2-1/4 pounds per quart.
  
  Quality: Pumpkins and squash should have a hard rind and stringless,
  mature pulp of ideal quality for cooking fresh. Small size pumpkins
  (sugar or pie varieties) make better products.
  
  Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel.
  Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not
  mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch
  headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  For making pies, drain jars and strain or sieve cubes.
  
  Table 1. Recommended process time for Pumpkin and Winter Squash in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 55 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Pumpkin and Winter Squash in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 55 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Spinach and Other Greens
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 28 pounds is needed per canner load of 7 quarts;
  an average of 18 pounds is needed per canner load of 9 pints. A bushel
  weighs 18 pounds and yields 3 to 9 quarts--an average of 4 pounds per
  quart.
  
  Quality: Can only freshly harvested greens. Discard any wilted,
  discolored, diseased, or insect-damaged leaves. Leaves should be tender
  and attractive in color.
  
  Procedure: Wash only small amounts of greens at one time. Drain water
  and continue rinsing until water is clear and free of grit. Cut out
  tough stems and midribs. Place 1 pound of greens at a time in
  cheesecloth bag or blancher basket and steam 3 to 5 minutes or until
  well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.
  Fill jars loosely with greens and add fresh boiling water, leaving
  1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  Table 1. Recommended process time for Spinach and Other Greens in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 70 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spinach and Other Greens in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 70 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Succotash
 Categories: Vegetables, Canning
      Yield: 7 quarts
 
      1 lb Unhusked sweet corn; OR...
      3 qt -Cut whole kernels
     14 lb Green podded lima beans
           --(mature), OR...
      4 qt -Shelled limas
      2 qt Crushed or whole tomatoes
           --(optional)
 
  Yield: 7 quarts
  
  Procedure: Wash and prepare fresh produce as described for vegetables in
  sections on lima beans and corn.
  
  Hot pack--Combine all prepared vegetables in a large kettle with enough
  water to cover the pieces. Add 1 teaspoon salt to each quart jar, if
  desired. Boil gently 5 minutes and fill jars with pieces and cooking
  liquid, leaving 1-inch headspace.
  
  Raw pack--Fill jars with equal parts of all prepared vegetables, leaving
  1-inch headspace. Do not shake or press down pieces. Add 1 teaspoon salt
  to each quart jar, if desired. Add fresh boiling water, leaving 1-inch
  headspace.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2.
  
  Table 1. Recommended process time for Succotash in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 85 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Succotash in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 60 minutes for Pints, 85 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Corn (Whole Kernel)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 31-1/2 pounds (in huss) of sweet corn is needed
  per canner load of 7 quarts; an average of 20 pounds is needed per
  canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11
  quarts--an average of 4-1/2 pounds per quart.
  
  Quality: Select ears containing slightly immature kernels or of ideal
  quality for eating fresh. Canning of some sweeter varieties or too
  immature kernels may cause browning. Can a small amount, check color and
  flavor before canning large quantities.
  
  Procedure: Husk corn, remove silk, and wash. Blanch 3 minutes in boiling
  water. Cut corn from cob at about three-fourths the depth of kernel.
  Caution: Do not scrape cob.
  
  Hot pack--To each clean quart of kernels in a saucepan, add 1 cup of hot
  water, heat to boiling and simmer 5 minutes. Add 1 teaspoon of salt per
  quart to the jar, if desired. Fill jars with corn and cooking liquid,
  leaving 1-inch headspace.
  
  Raw pack--Fill jars with raw kernels, leaving 1-inch headspace. Do not
  shake or press down. Add 1 teaspoon of salt per quart to the jar, if
  desired.
  
  Add fresh boiling water, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according the the method of canning used.
  
  Table 1. Recommended process time for Whole Kernel Corn in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 55 minuntes for Pints, 85 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Whole Kernel Corn in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 55 minutes for Pints, 85 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Preparing Soups for Canning
 Categories: Soups, Canning
      Yield: 1 recipe
 
 
  Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
  canned.
  
  Procedure: Select, wash, and prepare vegetables, meat and seafoods as
  described for the specific foods. Cover meat with water and cook until
  tender. Cool meat and remove bones. Cook vegetables. For each cup of
  dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
  heat, soak 1 hour, and heat to boil. Drain and combine with meat broth,
  tomatoes, or water to cover. Boil 5 minutes.
  
  Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
  with solid mixture. Add remaining liquid, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Soups in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60* minutes for Pints, 75* minutes for Quarts.
  *Caution: Process 100 minutes if soup contains seafoods.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Soups in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 60* minutes for Pints, 75* minutes for Quarts.
  * Caution: Process 100 minutes if soup contains seafoods.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken or Rabbit
 Categories: Meats, Poultry, Game, Canning
      Yield: 1 text
 
 
  Procedure: Choose freshly killed and dressed, heathy animals. Large
  chickens are more flavorful than fryers. Dressed chicken should be
  chilled for 6 to 12 hours before canning. Dressed rabbits should be
  soaked 1 hour in water containing 1 tablespoon of salt per quart, and
  then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable
  sizes for canning. Can with or without bones.
  
  Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1
  teaspoon salt per quart to the jar, if desired. Fill jars with pieces
  and hot broth, leaving 1-1/4 inch headspace.
  
  Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars loosely
  with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  
  Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge
  pressure canner.
  
  [Without Bones]
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  [With Bones]
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Chicken or Rabbit in a
  weighted-gauge pressure canner.
  
  [Without Bones]
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  [With Bones]
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 65 minutes for Pints, 75 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili Con Carne
 Categories: Soup/stew, Canning
      Yield: 9 pints
 
      3 c  Dried pinto beans
           -OR- red kidney beans
  5 1/2 c  Water
      5 ts Salt (separated)
      3 lb Ground beef
  1 1/2 c  Chopped onion
      1 c  Chopped peppers
           -of your choice (optional)
      1 ts Black pepper
      3 tb -Chili powder, or up to...
      6 tb Chili powder
      2 qt Crushed or whole tomatoes
 
  Yield: 9 pints
  
  Procedure:Wash beans thoroughly and place them in a 2 qt sausepan. Add
  cold water to a level of 2 to 3 inches above the beans and soak 12 to 18
  hours. Drain and dischard water. Combine beans with 5-1/2 cups of fresh
  water, and 2 teaspoons salt. Bring to a boil. Reduce heat simmer 30
  minutes. Drain and discard water. Brown ground beef, chopped onions,
  and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons
  salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5
  minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace.
  Adjust lids and process according to the recommendations in Table 1 or
  Table 2.
  
  Table 1. Recommended process time for Chile Con Carne in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 75 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Chile Con Carne in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 75 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Meat Stock (Broth)
 Categories: Meats, Canning
      Yield: 1 text
 
 
  Beef: Saw or crack fresh trimmed beef boes to enhance extraction of
  flavor. Rinse bones and place in a large stockpot or kettle, cover bones
  with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool
  broth, and pick off meat. Skim off fat, add meat removed from bones to
  broth, and reheat to boiling. Fill jars, leaving 1-inch headspace.
  
  Chicken or turkey: Place large carcass bones in a large stockpot, add
  enough water to cover bones, cover pot, and simmer 30 to 45 minutes or
  until meat can be easily stripped from bones. Remove bones and pieces,
  cool broth, strip meat, discard excess fat, and return meat to broth.
  Reheat to boiling and fill jars, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  Table 1. Recommended process time for Meat Stock in a dial-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Meat Stock in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 20 minutes for Pints, 25 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ground or Chopped Meat
 Categories: Canning, Meats
      Yield: 1 text
 
 
  Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
  
  Procedure: Choose fresh, chilled meat. With venison, add one part
  high-quality pork fat to three or four parts venison before grinding.
  Use freshly made sausage, seasoned with salt and cayenne pepper (sage
  may cause a bitter off-flavor). Shape chopped meat into patties or balls
  or cut cased sausage into 3- to 4-inch links. Cook until lightly
  browned. Ground meat may be sauteed without shaping. Remove excess fat.
  Fill jars with pieces. Add boiling meat broth, tomato juice, or water,
  leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars,
  if desired.
  
  Adjust lids and process following the recommendations in Table 1 and
  Table 2 according to the canning method used.
  
  Table 1. Recommended process time for Ground or Chopped Meat in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Ground or Chopped Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Clams (Whole or Minced)
 Categories: Seafood, Shellfish, Canning
      Yield: 1 text
 
 
  Procedure: Keep clams live on ice until ready to an. Scrub shells
  thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
  Collect and save clam juice. Wash clam meat in water containing 1
  teaspoon of salt per quart. Rinse and cover clam meat with boiling water
  containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid
  per gallon. Boil 2 minutes and drain. To make minced clams, grind clams
  with a meat grinder or food processor. Fill jars loosely with pieces and
  add hot clam juice and boiling water if needed, leaving 1-inch
  headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  Table 1. Recommended process time for Clams in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints, Pints.
  Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Clams in a weighted-gauge pressure
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints, Pints.
  Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: King and Dungeness Crab Meat
 Categories: Seafood, Canning
      Yield: 1 text
 
 
  It is recommended that blue crab meat be frozen for best quality.
  
  Procedure: Keep live crabs on ice until ready to can. Wash crabs
  thoroughly, using several changes of cold water. Simmer crabs 20 minutes
  in water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or
  up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain,
  remove back shell, then remove meat from body and claws. Soak meat 2
  minutes in cold water containing 2 cups of lemon juice or 4 cups of
  white vinegar, and 2 tablespoons of salt (or up to 1 cup of salt, if
  desired) per gallon. Drain and squeeze meat to remove excess moisture.
  Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces,
  leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2
  tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of
  citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water,
  leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  Table 1. Recommended process time for King and Dungeness Crab Meat in a
  dial-gauge pressure canner.
  
  Jar Size: Half-pints, Pints.
  Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for King and Dungeness Crab Meat in a
  weighted-gauge pressure canner.
  
  Jar Size: Half-pints, Pints.
  Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fish
 Categories: Fish, Canning
      Yield: 1 text
 
 
  Blue, mackerel, salmon, steelhead, trout, and other fatty fish except
  tuna.
  
  Caution: Eviscerate fish within 2 hours after they are caught. Keep
  cleaned fish on ice until ready to can.
  
  Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
  in canned salmon. There is no way for the home canner to prevent these
  crystals from forming, but they usually dissolve when heated and are
  safe to eat.
  
  Procedure: Remove head, tail, fins, and scales. Wash and remove all
  blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2
  inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch
  headspace. Add 1 teaspoon of salt per pint, if desired. Do not add
  liquids.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  
  Table 1. Recommended process time for Fish in a dial-gauge pressure
  canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time: 100 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Fish in a weighted-gauge pressure
  canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time: 100 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tuna
 Categories: Fish, Canning
      Yield: 1 text
 
 
  Tuna may be canned either precooked or raw. Preooking removes most of
  the strong-flavored oils. The strong flavor of dark tuna flesh affects
  the delicate flavor of white flesh. Many people prefer not to can dark
  flesh. It may be used as pet food.
  
  Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
  in canned tuna. There is no way for the home canner to prevent these
  crystals from forming, but they usually dissolve when heated and are
  safe to eat.
  
  Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
  fish well in cold water. Allow blood to drain from stomach cavity. Place
  fish belly down on a rack or metal tray in the bottom of a large baking
  pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
  250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
  for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
  If a thermometer is used, cook to a 165 to 175 degree F internal
  temperature. Refrigerate cooked fish overnight to firm the meat. Peel
  off the skin with a knife, removing blood vessels and any discolored
  flesh. Cut meat away from bones; cut out and discard all bones, fin
  bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
  suitable for half-pint or pint jars. Fill into jars, pressing down
  gently to make a solid pack. Tuna may be packed in water or oil,
  whichever is preferred. Add water or oil to jars, leaving 1-inch
  headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
  per pint, if desired.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  
  Table 1. Recommended process time for Tuna in a dial-gauge pressure
  canner.
  
  Jar Size: Pints and Half-pints.
  Process Time: 100 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Tuna in a weighted-gauge pressure
  canner.
  
  Jar Size: Pints and Half-pints.
  Process Time: 100 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oysters
 Categories: Shellfish, Canning
      Yield: 1 text
 
 
  Procedure: Keep live oysters on ice until reay to can. Wash shells. Heat
  5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice
  water. Drain, open shell, and remove meat. Wash meat in water containing
  1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, if
  desired. Fill half-pint or pint jars with meat and hot water, leaving
  1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  Table 1. Recommended process time for Oysters in a dial-gauge pressure
  canner.
  
  Jar Size: Half-pints or Pints.
  Process Time: 75 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Oysters in a weighted-gauge
  pressure canner.
  
  Jar Size: Half-pints or Pints.
  Process Time: 75 minutes.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Strips, Cubes, or Chunks of Meat
 Categories: Meats, Canning
      Yield: 1 text
 
 
  Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
  
  Procedure: Choose quality chilled meat. Remove excess fat. Soak
  strong-flavored wild meats for 1 hour in brine water containing 1
  tablespoon of salt per quart. Rinse. Remove large bones.
  
  Hot pack--Precook meat until rare by roasting, stewing, or browning in a
  small amount of fat. Add 1 teaspoons of salt per quart to the jar, if
  desired. Fill jars with pieces and add boiling broth, meat drippings,
  water, or tomato juice, especially with wild game), leaving 1-inch
  headspace.
  
  Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired. Fill
  jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  
  Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat
  in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat
  in a weighted-gauge pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
  Process Time: 75 minutes for Pints, 90 minutes for Quarts.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Selection of Fresh Cucumbers
 Categories: Canning, Preserves, Pickles
      Yield: 1 text
 
 
  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 48 pounds and yields 16 to 24 quarts--an average of 2 pounds per
  quart.
  
  Quality: Select firm cucumbers of the appropriate size: about 1-1/2
  inches for gherkins and 4 inches for dills. Use odd-shaped and more
  mature cucumbers for relishes and bread-and-butter style pickles.
  
  ===========================================================
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Three-Bean Salad
 Categories: Canning, Salads, Vegetables
      Yield: 5 half-pints
 
  1 1/2 c  Green or yellow beans
           -(cut and blanched;
           - prepared as below)
  1 1/2 c  Canned red kidney beans
           -(drained)
      1 c  Canned garbanzo beans
           -(drained)
    1/2 c  Thinly sliced onion
    1/2 c  Thinly sliced celery
    1/2 c  Sliced green peppers
    1/2 c  White vinegar (5 percent)
    1/4 c  Bottled lemon juice
    3/4 c  Sugar
    1/4 c  Oil
    1/2 ts Canning or pickling salt
  1 1/4 c  Water
 
  Yield: About 5 to 6 half-pints
  
  Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to
  2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans
  with tap water and drain again. Prepare and measure all other
  vegetables. Combine vinegar, lemon juice, sugar, and water and bring to
  a boil. Remove from heat. Add oil and salt and mix well. Add beans,
  onions, celery, and green pepper to solution and bring to a simmer.
  Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a
  boil. Fill clean jars with solids. Add hot liquid, leaving 1/2-inch
  headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Three-Bean Salad in a
  boiling water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Suitable Containers, Covers, and Weights for Fermenting Food
 Categories: Canning, Pickles, Preserves
      Yield: 1 text
 
 
  A 1-gallon container is needed for each 5 pounds of fresh vegetables.
  Therefore, a 5-gallon stone crock is of ideal size for fermenting about
  25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass
  containers are excellent substitutes for stone crocks. Other 1- to
  3-gallon non-food-grade plastic containers may be used if lined inside
  with a clean food-grade plastic bag. Caution: Be certain that foods
  contact only food-grade plastics. Do not use garbage bags or trash
  liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an
  acceptable practice, but may result in more spoilage losses.
  
  Cabbage and cucumbers must be kept 1 to 2 inches under brine while
  fermenting. After adding prepared vegetables and brine, insert a
  suitably sized dinner plate or glass pie plate inside the fermentation
  container. The plate must be slightly smaller than the container
  opening, yet large enough to cover most of the shredded cabbage or
  cucumbers. To keep the plate under the brine, weight it down with 2 to 3
  sealed quart jars filled with water. Covering the container opening with
  a clean, heavy bath towel helps to prevent contamination from insects
  and molds while the vegetables are fermenting. Fine quality fermented
  vegetables are also obtained when the plate is weighted down with a very
  large clean, plastic bag filled with 3 quarts of water containing 4-1/2
  tablespoons of salt. Be sure to seal the plastic bag. Freezer bags sold
  for packaging turkeys are suitable for use with 5-gallon containers.
  
  The fermentation container, plate, and jars must be washed in hot sudsy
  water, and rinsed well with very hot water before use.
  
  ===========================================================
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauerkraut
 Categories: Vegetables, Preserves, Canning
      Yield: 9 quarts
 
     25 lb Cabbage
    3/4 c  Canning or pickling salt
 
  Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred
  cabbage and start kraut between 24 and 48 hours after harvest.
  
  Yield: About 9 quarts
  
  Procedure: Work with about 5 pounds of cabbage at a time. Discard outer
  leaves. Rinse heads under cold running water and drain. Cut heads in
  quarters and remove cores. Shred or slice to a thickness of a quarter.
  Put cabbage in a suitable fermentation container (see "Suitable
  Containers, Covers, and Weights for Fermenting Food") and add 3
  tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly
  until salt draws juices from cabbage. Repeat shredding, salting, and
  packing until all cabbage is in the container. Be sure it is deep enough
  so that its rim is at least 4 or 5 inches above the cabbage. If juice
  does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons
  of salt per quart of water). Add plate and weights; cover container with
  a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting.
  At temperatures between 70 degrees and 75 degrees F, kraut will be
  fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F,
  fermentation may take 5 to 6 weeks. At temperatures lower than 60
  degrees F, kraut may not ferment. Above 75 degrees F, kraut may become
  soft.
  
  If you weigh the cabbage down with a brine-filled bag, do not disturb
  the crock until normal fermentation is completed (when bubbling ceases).
  If you use jars as weight, you will have to check the kraut 2 to 3 times
  each week and remove scum if it forms. Fully fermented kraut may be kept
  tightly covered in the refrigerator for several months or it may be
  canned as follows:
  
  Hot pack--Bring kraut and liquid slowly to a boil in a large kettle,
  stirring frequently. Remove from heat and fill jars rather firmly with
  kraut and juices, leaving 1/2-inch headspace.
  
  Raw pack--Fill jars firmly with kraut and cover with juices, leaving
  1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Sauerkraut in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 3,000 ft: 15 min.
                         3,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                         1,001 - 3,000 ft: 30 min.
                         3,001 - 6,000 ft: 35 min.
                           Above 6,000 ft: 40 min.
  
  ===========================================================
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Dilled Beans
 Categories: Vegetables, Canning
      Yield: 8 pints
 
      4 lb Fresh tender green beans
           -- OR yellow beans
           -- (5 to 6 inches long)
      8    -to...
     16    Heads fresh dill
      8    Garlic cloves (optional)
    1/2 c  Canning or pickling salt
      4 c  White vinegar (5 percent)
      4 c  Water
      1 ts Hot red pepper flakes
           -- (optional)
 
  Yield: About 8 pints
  
  Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In
  each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove
  of garlic. Place whole beans upright in jars, leaving 1/2-inch
  headspace. Trim beans to ensure proper fit, if necessary. Combine salt,
  vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot
  solution to beans, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  Table 1. Recommended process time for Pickled Dilled Beans in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Dill Pickles
 Categories: Canning, Pickles
      Yield: 1 gallon
 
      4 lb Pickling cucumbers
           -(4-inch size)
      2 tb Dill seed; OR...
      4    -Heads dill weed
           -(fresh or dried)
    1/2 c  Salt
    1/4 c  Vinegar (5 percent)
      8 c  Water
           -PLUS one or more
           -of the following:
      2    Garlic cloves (optional)
      2    Dried red peppers (optional)
      2 ts Whole mixed pickling spices
           -(optional)
 
  Use the quantities given above for each gallon capacity of your
  container.
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard. Leave 1/4-inch of stem attached. Place half of dill and spices
  on bottom of a clean, suitable container. (For more information on
  containers see "Suitable Containers, Covers, and Weights for Fermenting
  Food".)  Add cucumbers, remaining dill, and spices. Dissolve salt in
  vinegar and water and pour over cucumbers. Add suitable cover and
  weight. Store where temperature is between 70 degrees F and 75 degrees F
  for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to
  65 degrees F are acceptable, but the fermentation will take 5 to 6
  weeks. Avoid temperatures above 80 degrees F, or pickles will become too
  soft during fermentation. Fermenting pickles cure slowly. Check the
  container several times a week and promptly remove surface scum or mold.
  Caution: If the pickles become soft, slimy, or develop a disagreeable
  odor, discard them. Fully fermented pickles may be stored in the
  original container for about 4 to 6 months, provided they are refri
  gerated and surface scum and molds are removed regularly. Canning fully
  fermented pickles is a better way to store them. To can them, pour the
  brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter
  brine through paper coffee filters to reduce cloudiness, if desired.
  Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust
  lids and process as recommended in Table 1, or use the low-temperature
  pasteurization treatment described below.
  
  The following treatment results in a better product texture but must be
  carefully managed to avoid possible spoilage. Place jars in a canner
  filled half way with warm (120 degree to 140 degree F) water. Then,
  add hot water to a level 1 inch above jars. Heat the water enough to
  maintain 180 degrees to 185 degrees F water temperature for 30 minutes.
  Check with a candy or jelly thermometer to be certain that the water
  temperature is at least 180 degrees F during the entire 30 minutes.
  Temperatures higher than 185 degrees F may cause unnecessary softening
  of pickles.
  
  Table 1. Recommended process time for Dill Pickles in a boiling-water
  canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Pepper-Onion Relish
 Categories: Condiments, Canning
      Yield: 9 half-pints
 
      6 c  Finely chopped onions
      3 c  Sweet red peppers
           -(finely chopped)
      3 c  Green peppers
           -(finely chopped)
  1 1/2 c  Sugar
      6 c  Vinegar (5 percent)
           -preferably white distilled
      2 tb Canning or pickling salt
 
  Yield: 9 half-pints
  
  Procedure: Wash and chop vegetables. Combine all ingredients and boil
  gently until mixture thickens and volume is reduced by one-half (about
  30 minutes). Fill sterile jars, with hot relish, leaving 1/2-inch
  headspace, and seal tightly. For more information on sterilizing jars
  see "Jars and Lids". Store in refrigerator and use within one month.
  Caution: If extended storage is desired, this product must be processed.
  
  Process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Pepper-Onion Relish in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Corn Relish
 Categories: Vegetables, Canning
      Yield: 9 pints
 
     10 c  Fresh whole kernel corn*
  2 1/2 c  Diced sweet red peppers
  2 1/2 c  Diced sweet green peppers
  2 1/2 c  Chopped celery
  1 1/4 c  Diced onions
  1 3/4 c  Sugar
      5 c  Vinegar (5 percent)
  2 1/2 tb Canning or pickling salt
  2 1/2 ts Celery seed
  2 1/2 tb Dry mustard
  1 1/4 ts Turmeric
 
  *16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is
  equivalent to 10 cups fresh whole kernel corn.
  
  Yield: About 9 pints
  
  Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole
  kernels from cob or use six 10-ounce frozen packages of corn. Combine
  peppers, celery, onions, sugar, vinegar, salt, and celery seed in a
  saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix
  mustard and turmeric in 1/2 cup of the simmered mixture. Add this
  mixture and corn to the hot mixture. Simmer another 5 minutes. If
  desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4
  cup water) and stir frequently. Fill jars with hot mixture, leaving
  1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Corn Relish in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Whole Mushrooms
 Categories: Canning, Preserving
      Yield: 9 half-pints
 
      7 lb Small whole mushrooms
    1/2 c  Bottled lemon juice
      2 c  Olive or salad oil
  2 1/2 c  White vinegar (5 percent)
      1 tb Oregano leaves
      1 tb Dried basil leaves
      1 tb Canning or pickling salt
    1/2 c  Finely chopped onions
    1/4 c  Diced pimento
      2    Garlic cloves
           -- cut in quarters
     25    Black peppercorns
 
  Yield: About 9 half-pints
  
  Procedure: Select very fresh unopened mushrooms with caps less than
  1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to
  cap. Add lemon juice and water to cover. Bring to boil. Simmer 5
  minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and
  salt in a saucepan. Stir in onions and pimento and heat to boiling.
  Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars
  with mushrooms and hot, well-mixed oil/vinegar solution, leaving
  1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Marinated Whole Mushrooms in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Cauliflower or Brussel Sprouts
 Categories: Vegetables, Canning
      Yield: 9 half-pints
 
     12 c  Cauliflower flowrets
           -(1- to 2-inch), OR...
           -Small brussel sprouts
      4 c  White vinegar (5 percent)
      2 c  Sugar
      2 c  Thinly sliced onions
      1 c  Diced sweet red peppers
      2 tb Mustard seed
      1 tb Celery seed
      1 ts Turmeric
      1 ts Hot red pepper flakes
 
  Yield: About 9 half-pints
  
  Procedure: Wash cauliflower flowerets or brussel sprouts (remove stems
  and blemished outer leaves) and boil in salt water (4 tsp canning salt
  per gallon of water) for 3 minutes for cauliflower and 4 minutes for
  brussel sprouts. Drain and cool. Combine vinegar, sugar, onion, diced
  red pepper, and spices in large saucepan. Bring to a boil and simmer 5
  minutes. Distribute onion and diced pepper among jars. Fill jars with
  pieces and pickling solution, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Cauliflower or Brussel
  Sprouts in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Beets
 Categories: Vegetables, Canning
      Yield: 8 pints
 
      7 lb Beets
           -(2" to 2-1/2" diameter)
      4 c  Vinegar (5 percent)
  1 1/2 ts Canning or pickling salt
      2 c  Sugar
      2 c  Water
      2    Cinnamon sticks
     12    Whole cloves
      4    -to...
      6    Onions, if desired.
           -(2" to 2-1/2" diameter)
 
  Yield: About 8 pints
  
  Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
  prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
  sizes together with boiling water and cook until tender (about 25 to 30
  minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots
  and stems and slip off skins. Slice into 1/4-inch slices. Peel and
  thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put
  spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
  Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with
  beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
  allowing 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Variation: Pickled whole baby beets. Follow above directions but use
  beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice.
  Onions may be omitted.
  
  Table 1. Recommended process time for Pickled Beets in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 40 min.
                           Above 6,000 ft: 45 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Horseradish Sauce
 Categories: Condiments, Canning
      Yield: 2 half-pints
 
      2 c  Freshly grated horseradish
           -(2 cups = 3/4 pound)
      1 c  White vinegar (5 percent)
    1/2 ts Canning or pickling salt
    1/4 ts Powdered ascorbic acid
 
  Yield: About 2 half-pints
  
  Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
  even when refrigerated. Therefore, make only small quantities at a time.
  Wash horseradish roots thoroughly and peel off brown outer skin. The
  peeled roots may be grated in a food processor or cut into small cubes
  and put through a food grinder. Combine ingredients and fill into
  sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
  a refrigerator.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Dilled Okra
 Categories: Vegetables, Canning
      Yield: 8 pints
 
      7 lb Small okra pods
      6 sm Hot peppers
      4 ts Dill seed
      8    Garlic cloves
    2/3 c  Canning or pickling salt
      6 c  Water
      6 c  Vinegar (5 percent)
 
  Yield: 8 to 9 pints
  
  Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving
  1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot
  peppers, dill seed, water, and vinegar in large saucepan and bring to a
  boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Dilled Okra in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Peppers
 Categories: Canning, Preserving, Vegetables
      Yield: 9 half-pints
 
      4 lb Firm peppers*
      1 c  Bottled lemon juice
      2 c  White vinegar (5 percent)
      1 tb Oregano leaves
      1 c  Olive or salad oil
    1/2 c  Chopped onions
      2    Garlic cloves; quartered
           -- (optional)
      2 tb Prepared horseradish
           -- (optional)
 
  Yield: About 9 half-pints.
  
  (Bell, Hungarian, Banana, or Jalapeno)
  
  * Note: It is possible to adjust the intensity of pickled jalapeno
  peppers by using all hot jalapeno peppers (hot style), or blending with
  sweet and mild peppers (medium or mild style).
  
  For hot style: Use 4 lbs jalapeno peppers.
  
  For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
  peppers.
  
  For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild
  peppers.
  
  Procedure: Select your favorite pepper. Caution: If you select hot
  peppers, wear rubber or plastic gloves while handling them or wash hands
  thoroughly with soap and water before touching your face.
  
  Peppers may be left whole. Large peppers may be quartered. Wash, slash
  two to four slits in each pepper, and blanch in boiling water or blister
  in order to peel tough-skinned hot peppers.
  
  Peppers may be blistered using one of the following methods: Oven or
  broiler method: Place peppers in a hot oven (400 degree F) or broiler
  for 6-8 minutes or until skins blister. Range-top method: Cover hot
  burner, either gas or electric, with heavy wire mesh. Place peppers on
  burner for several minutes until skins blister.
  
  Allow peppers to cool. Place in pan and cover with a damp cloth. This
  will make peeling the peppers easier. After several minutes of cooling,
  peel each pepper. Flatten whole peppers. Mix all remaining ingredients
  in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and
  1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars
  with peppers, add hot, well-mixed oil/pickling solution over peppers,
  leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Marinated Peppers in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Half-pints and Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Bell Peppers
 Categories: Vegetables, Canning
      Yield: 9 pints
 
      7 lb Firm bell peppers
  3 1/2 c  Sugar
      3 c  Vinegar (5 percent)
      3 c  Water
      9    Garlic cloves
  4 1/2 ts Canning or pickling salt
 
  Yield: About 9 pints
  
  Procedure: Wash peppers, cut into quarters, remove cores and seeds, and
  cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar,
  and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove
  of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double
  the amounts for pint jars. Add pepper strips and cover with hot vinegar
  mixture, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Bell Peppers in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Hot Peppers
 Categories: Canning, Vegetables
      Yield: 9 pints
 
      4 lb Hot long peppers
           -(red, green, or yellow)
      3 lb Sweet red & green peppers
           -(mixed)
      5 c  Vinegar (5 degrees)
      1 c  Water
      4 ts Canning or pickling salt
      2 tb Sugar
      2    Garlic cloves
 
  (Hungarian, Banana, Chile, Jalapeno)
  
  Yield: About 9 pints
  
  Caution: Wear rubber gloves when handling hot peppers or wash hands
  thoroughly with soap and water before touching your face.
  
  Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4
  slits in each. Quarter large peppers. Blanch in boiling water or blister
  in order to peel. Peppers may be blistered using one of the following
  methods: Oven or broiler method: Place peppers in a hot oven
  (400 degree F) or broiler for 6-8 minutes or until skins blister.
  Range-top method: Cover hot burner, either gas or electric, with heavy
  wire mesh. Place peppers on burner for several minutes until skins
  blister. Cool and peel off skin. Flatten small peppers. Fill jars,
  leaving 1/2-inch headspace. Combine and heat other ingredients to
  boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution
  over peppers, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Hot Peppers in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Gherkin Pickles
 Categories: Pickles, Canning
      Yield: 6 pints
 
      7 lb Cucumbers
           -- (1-1/2 inch or less)
    1/2 c  Canning or pickling salt
      8 c  Sugar
      6 c  Vinegar (5 percent)
    3/4 ts Turmeric
      2 ts Celery seeds
      2 ts Whole mixed pickling spice
      2    Cinnamon sticks
    1/2 ts Fennel (optional)
      2 ts Vanilla (optional)
 
  Yield: 6 to 7 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard, but leave 1/4-inch of stem attached. Place cucumbers in large
  container and cover with boiling water. Six to 8 hours later, and on the
  second day, drain and cover with 6 quarts of fresh boiling water
  containing 1/4-cup salt. On the third day, drain and prick cucumbers
  with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups
  sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later,
  drain and save the pickling syrup. Add another 2 cups each of sugar and
  vinegar and reheat to boil. Pour over pickles. On the fourth day, drain
  and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to
  boiling and pour over pickles. Drain and save pickling syrup 6 to 8
  hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling. Fill
  sterile pint jars, with pickles and cover with hot syrup, leaving
  1/2-inch headspace. For more information on sterilizing jars see "Jars
  and Lids". Adjust lids and process according to the recommendations in
  Table 1, or use the low-temperature pasteurization treatment. (For more
  information see "Low-Temperature Pasteurization Treatment".)
  
  Table 1. Recommended process time for Sweet Gherkin Pickles in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Piccalilli
 Categories: Condiments, Vegetables, Canning
      Yield: 9 half-pints
 
      6 c  Chopped green tomatoes
  1 1/2 c  Chopped sweet red peppers
  1 1/2 c  Chopped green peppers
  2 1/4 c  Chopped onions
  7 1/2 c  Chopped cabbage
    1/2 c  Canning or pickling salt
      3 tb Whole mixed pickling spice
  4 1/2 c  Vinegar (5 percent)
      3 c  Brown sugar
 
  Yield: 9 half-pints
  
  Procedure: Wash, chop, and combine vegetables with 1/2 cup salt. Cover
  with hot water and let stand 12 hours. Drain and press in a clean white
  cloth to remove all possible liquid. Tie spices loosely in a spice bag
  and add to combined vinegar and brown sugar and heat to a boil in a
  sauce pan. Add vegetables and boil gently 30 minutes or until the volume
  of the mixture is reduced by one-half. Remove spice bag. Fill hot
  sterile jars (for more information see "Jars and Lids") with hot
  mixture, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Piccalilli in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bread-and-Butter Pickles
 Categories: Pickles, Vegetables, Canning
      Yield: 8 pints
 
      6 lb Pickling cucumbers
           -(4- to 5-inch size)
      8 c  Thinly sliced onions
           -(about 3 pounds)
    1/2 c  Canning or pickling salt
      4 c  Vinegar (5 percent)
  4 1/2 c  Sugar
      2 tb Mustard seed
  1 1/2 tb Celery seed
      1 tb Ground turmeric
      1 c  Pickling lime (optional)*
 
  *for use in variation below for making firmer pickles)
  
  Yield: About 8 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard.
  Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl.
  Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4
  hours, adding more ice as needed.
  
  Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and
  add cucumbers and onions and slowly reheat to boiling. Fill jars with
  slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and
  process according to the recommendations in Table 1 or use
  low-temperature pasteurization treatment.
  
  [Low-temperature pasteurization:  The following treatment results in a
  better product texture but must be carefully managed to avoid possible
  spoilage. Place jars in a canner filled half way with warm (120 degree
  to 140 degree F) water. Then, add hot water to a level 1 inch above
  jars. Heat the water enough to maintain 180 to 185 degree F water
  temperature for 30 minutes. Check with a candy or jelly thermometer to
  be certain that the water temperature is at least 180 degrees F during
  the entire 30 minutes. Temperatures higher than 185 degrees F may cause
  unnecessary softening of pickles.]
  
  Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
  end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and
  1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
  container. Avoid inhaling lime dust while mixing the lime-water
  solution. Soak cucumber slices in lime water for 12 to 24 hours,
  stirring occasionally. Remove from lime solution, rinse, and resoak 1
  hour in fresh cold water. Repeat the rinsing and soaking steps two more
  times. Handle carefully, as slices will be brittle. Drain well.
  
  Storage: After processing and cooling, jars should be stored 4 to 5
  weeks to develop ideal flavor.
  
  Variation: Squash bread-and-butter pickles. Substitute slender (1 to
  1-1/2 inches in diameter) zucchini or yellow summer squash for
  cucumbers.
  
  Table 1. Recommended process time for Bread-and-Butter Pickles in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Fresh-Pack Dill Pickles
 Categories: Pickles, Vegetables
      Yield: 1 recipe
 
      8 lb Pickling cucumbers
           -(3- to 5-inch size)
      2 ga Water
  1 1/4 c  Canning or pickling salt*
  1 1/2 qt Vinegar (5 percent)
    1/4 c  Sugar
      2 qt Water
      2 tb Whole mixed pickling spice
      3 tb Whole mustard seed
     14    Heads fresh dill; OR...
  4 1/2 tb Dill seed
 
  Yield: 7 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard, but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt in 2
  gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine
  vinegar, 1/2 cup salt, sugar and 2 quarts water. Add mixed pickling
  spices tied in a clean white cloth. Heat to boiling. Fill jars with
  cucumbers. Add 1 tsp mustard seed and 1-1/2 heads fresh dill per pint.
  Cover with boiling pickling solution, leaving 1/2-inch headspace. Adjust
  lids and process according to the recommendations in Table 1 or use the
  low-temperature pasteurization treatment. (For more information see
  "Low-Temperature Pasteurization Treatment".)
  
  Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickle Relish
 Categories: Pickles, Canning
      Yield: 9 pints
 
      3 qt Chopped cucumbers
      3 c  Chopped sweet green peppers
      3 c  Chopped sweet red peppers
      1 c  Chopped onions
    3/4 c  Canning or pickling salt
      4 c  Ice
      8 c  Water
      2 c  Sugar
      4 ts Mustard seed
      4 ts Turmeric
      4 ts Whole allspice
      4 ts Whole cloves
      6 c  White vinegar (5 percent)
 
  Yield: About 9 pints
  
  Procedure: Add cucumbers, peppers, onions, salt, and ice to water and
  let stand 4 hours. Drain and re-cover vegetables with fresh ice water
  for another hour. Drain again. Combine spices in a spice or cheesecloth
  bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture
  over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling
  and fill hot into clean jars, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickle Relish in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Reduced-Sodium Sliced Dill Pickles
 Categories: Pickles, Canning
      Yield: 8 pints
 
      4 lb Pickling cucumbers
           -- (3- to 5-inch)
      6 c  Vinegar (5 percent)
      6 c  Sugar
      2 tb Canning or pickling salt
  1 1/2 ts Celery seed
  1 1/2 ts Mustard seed
      2 lg Onions; thinly sliced
      8    Heads fresh dill
 
  Yield: About 8 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt,
  celery, and mustard seeds in large saucepan. Bring mixture to boiling.
  Place 2 slices of onion and 1/2 dill head on bottom of each pint jar.
  Fill jars with cucumber slices, leaving 1/2-inch headspace. Add 1 slice
  of onion and 1/2 dill head on top. Pour hot pickling solution over
  cucumbers, leaving 1/4-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles
  in a boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Sweet Green Tomatoes
 Categories: Vegetables, Canning
      Yield: 9 pints
 
     16 c  Sliced green tomatoes
           -(10 to 11 lbs)
      2 c  Sliced onions
    1/4 c  Canning or pickling salt
      3 c  Brown sugar
      4 c  Vinegar (5 percent)
      1 tb Mustard seed
      1 tb Allspice
      1 tb Celery seed
      1 tb Whole cloves
 
  Yield: About 9 pints
  
  Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle
  with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir
  sugar in vinegar until dissolved. Tie mustard seed, allspice, celery
  seed, and cloves in a spice bag. Add to vinegar with tomatoes and
  onions. If needed, add minimum water to cover pieces. Bring to boil and
  simmer 30 minutes, stirring as needed to prevent burning. Tomatoes
  should be tender and transparent when properly cooked. Remove spice bag.
  Fill jar and cover with hot pickling solution, leaving 1/2-inch
  headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: 14-Day Sweet Pickles
 Categories: Pickles, Canning
      Yield: 1 recipe
 
      4 lb Of pickling cucumbers*
           -- (2- to 5-inch)
    3/4 c  Canning or pickling salt
           -(Separated in thirds)
      2 ts Celery seed
      2 tb Mixed pickling spices
  5 1/2 c  Sugar
      4 c  Vinegar (5 percent)
 
  *(If packed whole, use cucumbers of uniform size)
  
  Can be canned whole, in strips, or in slices.
  
  Yield: About 5 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard, but leave 1/4-inch of stem attached. Place whole cucumbers in
  suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2
  quarts water and bring to a boil. Pour over cucumbers. Add suitable
  cover and weight. Place clean towel over container and keep the
  temperature at about 70 degrees F.
  
  On the third and fifth days, drain salt water and discard. Rinse
  cucumbers and rescald cover and weight. Return cucumbers to container.
  Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers.
  Replace cover and weight, and re-cover with clean towel. On the seventh
  day, drain salt water and discard. Rinse cucumbers and rescald
  containers, cover, and weight. Slice or strip cucumbers, if desired, and
  return to container. Place celery seed and pickling spices in small
  cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan.
  Add spice bag, bring to a boil and pour pickling solution over
  cucumbers. Add cover and weight, and re-cover with clean towel.
  
  On each of the next six days, drain syrup and spice bag and save. Add
  1/2 cup sugar each day and bring to a boil in a saucepan. Remove
  cucumbers and rinse. Scald container, cover, and weight daily. Return
  cucumbers to container, add boiled syrup, cover, weight, and re-cover
  with towel.
  
  On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for
  more information see "Jars and Lids") or clean quart jars, leaving
  1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove
  spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1 or
  use low-temperature pasteurization treatment. (For more information see
  "Low-Temperature Pasteurization Treatment".)
  Table 1. Recommended process time for 14-day Sweet Pickles in a
  boiling-water canner.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Sweet Pickles
 Categories: Pickles, Canning
      Yield: 1 recipe
 
      8 lb Pickling cucumbers
           -- (3- to 4-inch)
    1/3 c  Canning or pickling salt
  4 1/2 c  Sugar
  3 1/2 c  Vinegar (5 percent)
      2 ts Celery seed
      1 tb Whole allspice
      2 tb Mustard seed
      1 c  Pickling lime (optional)*
 
  *(for use in variation below for making firmer pickles)
  
  May be canned as either strips or slices.
  
  Yield: About 7 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard,
  but leave 1/4 inch of stem attached. Slice or cut in strips, if desired.
  Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of
  crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed.
  Drain well.
  
  Combine sugar, vinegar, celery seed, allspice, and mustard seed in
  6-quart kettle. Heat to boiling.
  
  Hot pack--Add cucumbers and heat slowly until vinegar solution returns
  to boil. Stir occasionally to make sure mixture heats evenly. Fill
  sterile jars, leaving 1/2-inch headspace. For more information see "Jars
  and Lids".
  
  Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup,
  leaving 1/2-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or use the low-temperature pasteurization
  treatment. For more information see "Low-Temperature Pasteurization
  Treatment".
  
  Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
  end and discard, but leave 1/4-inch of stem attached. Slice or strip
  cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in
  a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling
  lime dust while mixing the lime-water solution. Soak cucumber slices or
  strips in lime water solution for 12 to 24 hours, stirring occasionally.
  Remove from lime solution and rinse and resoak 1 hour in fresh cold
  water. Repeat the rinsing and resoaking two more times. Handle carefully
  because slices or strips will be brittle. Drain well.
  
  Storage: After processing and cooling, jars should be stored 4 to 5
  weeks to develop ideal flavor.
  
  Variation: Add 2 slices of raw whole onion to each jar before filling
  with cucumbers.
  
  Table 1. Recommended process time for Quick Sweet Pickles in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Reduced-Sodium Sliced Sweet Pickles
 Categories: Pickles, Canning
      Yield: 4 pints
 
      4 lb Pickling cucumbers
           -- (3- to 4-inch)

------------------------------BRINING SOLUTION------------------------------
      1 qt Distilled white vinegar
           -- (5 percent)
      1 tb Canning or pickling salt
      1 tb Mustard seed
    1/2 c  Sugar

-------------------------------CANNING SYRUP-------------------------------
  1 2/3 c  Distilled white vinegar
           -- (5 percent)
      3 c  Sugar
      1 tb Whole allspice
  2 1/4 ts Celery seed
 
  Yield: About 4 to 5 pints
  
  Procedure: Wash cucumbers and cut 1/16 inch off blossom end, and
  discard. Cut cucumbers into 1/4-inch slices. Combine all ingredients for
  canning syrup in a saucepan and bring to boiling. Keep syrup hot until
  used. In a large kettle, mix the ingredients for the brining solution.
  Add the cut cucumbers, cover, and simmer until the cucumbers change
  color from bright to dull green (about 5 to 7 minutes). Drain the
  cucumber slices. Fill jars, and cover with hot canning syrup leaving
  1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  Table 1. Recommended process time for Reduced-Sodium Sliced Sweet
  Pickles in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Green Tomato Relish
 Categories: Condiments, Relishes, Canning
      Yield: 1 recipe
 
     10 lb Small, hard green tomatoes
  1 1/2 lb Red bell peppers
  1 1/2 lb Green bell peppers
      2 lb Onions
    1/2 c  Canning or pickling salt
      1 qt Water
      4 c  Sugar
      1 qt Vinegar (5 percent)
    1/3 c  Prepared yellow mustard
      2 tb Cornstarch
 
  Yield: 7 to 9 pints
  
  Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and
  onions. Dissolve salt in water and pour over vegetables in large kettle.
  Heat to boiling and simmer 5 minutes. Drain in colander. Return
  vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir
  to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with
  hot relish, leaving 1/2-inch headspace. (For more information see "Jars
  and Lids").
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Green Tomato Relish in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Mixed Vegetables
 Categories: Canning, Vegetables
      Yield: 10 pints
 
      4 lb Pickling cucumbers
           -- (4- to 5-inch)*
      2 lb Peeled small onions
           -- quartered
      4 c  Cut celery (1-inch pieces)
      2 c  Peeled and cut carrots
           -- (1/2-inch pieces)
      2 c  Cut sweet red peppers
           -- (1/2-inch pieces)
      2 c  Cauliflower flowerets
      5 c  White vinegar (5 percent)
    1/4 c  Prepared mustard
    1/2 c  Canning or pickling salt
  3 1/2 c  Sugar
      3 tb Celery seed
      2 tb Mustard seed
    1/2 ts Whole cloves
    1/2 ts Ground turmeric
 
  Yield: About 10 pints
  
  *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16
  inch from blossom end and discard).
  
  Procedure: Combine vegetables, cover with 2 inches of cubed or crushed
  ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar
  and mustard and mix well. Add salt, sugar, celery seed, mustard seed,
  cloves, turmeric. Bring to a boil. Drain vegetables and add to hot
  pickling solution. Cover and slowly bring to a boil. Drain vegetables
  but save pickling solution. Fill vegetables in sterile pint jars, or
  clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving
  1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Mixed Vegetables in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Bread-And-Butter Zucchini
 Categories: Vegetables, Canning
      Yield: 8 pints
 
     16 c  Fresh zucchini, sliced
      4 c  Onions, thinly sliced
    1/2 c  Canning or pickling salt
      4 c  White vinegar (5%)
      2 c  Sugar
      4 tb Mustard seed
      2 tb Celery seed
      2 ts Ground turmeric
 
  Yield: About 8 to 9 pints
  
  Procedure: Cover zucchini and onion slices with 1 inch of water and
  salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar,
  and spices. Bring to a boil and add zucchini and onions. Simmer 5
  minutes and fill jars with mixture and pickling solution, leaving
  1/2-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or use low-temperature pasteurization
  treatment. (For more information see "Low-Temperature Pasteurization
  Treatment".)
  
  Table 1. Recommended process time for Pickled Bread and Butter Zucchini
  in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Low-Temperature Pasteurization Treatment
 Categories: Canning, Preserves, Pickles
      Yield: 1 text
 
 
  The following treatment results in a better product texture but must be
  carefully managed to avoid possible spoilage. Place jars in a canner
  filled half way with warm (120 degree to 140 degree F) water. Then,
  add hot water to a level 1 inch above jars. Heat the water enough to
  maintain 180 degree to 185 degree F water temperature for 30
  minutes. Check with a candy or jelly thermometer to be certain that the
  water temperature is at least 180 degrees F during the entire 30
  minutes. Temperatures higher than 185 degrees F may cause unnecessary
  softening of pickles. Caution: Use only when recipe indicates.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Salts Used in Pickling
 Categories: Preserves, Pickles, Canning
      Yield: 1 text
 
 
  Use of canning or pickling salt is recommended. Fermented and
  non-fermented pickles may be safely made using either iodized or
  non-iodized table salt. However, non-caking materials added to table
  salts may make the brine cloudy. Flake salt varies in density and is not
  recommended for use.
  
  Reduced-sodium salts, for example, "Lite Salt" may be used in quick
  pickle recipes, as indicated in this guide. The pickles may, however,
  have a slightly different taste than expected. Caution: Use of
  reduced-sodium salt in fermented pickle recipes is not recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Making Jelly Without Added Pectin
 Categories: Canning, Jellies
      Yield: 1 recipe
 
 
  Use only firm fruits naturally high in pectin. Selct a mixture of about
  3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or
  frozen fruit juices. Their pectin content is too low. Wash all fruits
  thoroughly before cooking. Crush soft fruits or berries; cut firmer
  fruits into small pieces. Using the peels and cores adds pectin to the
  juice during cooking. Add water to fruits that require it, as listed in
  the table of ingredients below. Put fruit and water in large saucepan
  and bring to a boil. Then simmer according to the times below until
  fruit is soft, while stirring to prevent scorching. One pound of fruit
  should yield at least 1 cup of clear juice.
  EXTRACTING JUICES AND MAKING JELLY
  
  To Extract Juice:
  
  Fruit: Apples.
  Cups of Water to be Added per Pound of Fruit: 1.
  Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
  Sugar to be added to each cup of Strained Juice: 3/4 cup.
  Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt).
  Yield from 4 Cups of Juice: 4 to 5 half-pints.
  
  Fruit: Blackberries.
  Cups of Water to be Added per Pound of Fruit: None or 1/4.
  Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
  Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
  Lemon Juice to be added to each cup of Strained Juice: None.
  Yield from 4 Cups of Juice: 7 to 8 half-pints.
  
  Fruit: Crab Apples.
  Cups of Water to be Added per Pound of Fruit: 1.
  Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
  Sugar to be added to each cup of Strained Juice: 1 cup.
  Lemon Juice to be added to each cup of Strained Juice: None.
  Yield from 4 Cups of Juice: 4 to 5 half-pints.
  
  Fruit: Grapes.
  Cups of Water to be Added per Pound of Fruit: None or 1/4.
  Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
  Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
  Lemon Juice to be added to each cup of Strained Juice: None.
  Yield from 4 Cups of Juice: 8 to 9 half-pints.
  
  Fruit: Plums.
  Cups of Water to be Added per Pound of Fruit: 1/2.
  Minutes to Simmer Fruit before Extracting Juice: 15 to 20.
  Sugar to be added to each cup of Strained Juice: 3/4 cup.
  Lemon Juice to be added to each cup of Strained Juice: None.
  Yield from 4 Cups of Juice: 8 to 9 half-pints.
  When fruit is tender, strain through a colander, then strain through a
  double layer of cheesecloth or a jelly bag. Allow juice to drip through,
  using a stand or colander to hold the bag. Pressing or squeezing the bag
  or cloth will cause cloudy jelly.
  
  Using no more than 6 to 8 cups of extracted fruit juice at a time,
  measure fruit juice, sugar, and lemon juice according to the ingredients
  in the table and heat to boiling.  Stir until the sugar is dissolved.
  Boil over high heat to the jellying point. To test jelly for doneness,
  use one of the following methods.
  
  Temperature test: Use a jelly or candy thermometer and boil until
  mixture reaches the following temperatures at the altitudes of:
  
                Sea Level: 220 degrees F.
                 1,000 ft: 218 degrees F.
                 2,000 ft: 216 degrees F.
                 3,000 ft: 214 degrees F.
                 4,000 ft: 212 degrees F.
                 5,000 ft: 211 degrees F.
                 6,000 ft: 209 degrees F.
                 7,000 ft: 207 degrees F.
                 8,000 ft: 205 degrees F.
  
  Sheet or spoon test: Dip a cool metal spoon into the boiling jelly
  mixture. Raise the spoon about 12 inches above the pan (out of steam).
  Turn the spoon so the liquid runs off the side. The jelly is done when
  the syrup forms two drops that flow together and sheet or hang off the
  edge of the spoon.
  
  Remove from heat and quickly skim off foam. Fill sterile jars with
  jelly. For more information see "Jars and Lids". Use a measuring cup or
  ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch
  headspace. Adjust lids and process.
  
  Recommended process time for Jelly without Added Pectin in a
  boiling-water canner.
  
  Style of Pack: Hot. Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Making Jams and Jellies With Added Pectin
 Categories: Canning, Preserves
      Yield: 1 recipe
 
 
  Fresh fruits and juices as well as commercially caned or frozen fruit
  juice can be used with commercially prepared powdered or liquid pectins.
  The order of combining ingredients depends on the type of pectin used.
  Complete directions for a variety of fruits are provided with packaged
  pectin. Jelly or jam made with added pectin requires less cooking and
  generally gives a larger yield. These products have more natural fruit
  flavors, too. In addition, using added pectin eliminates the need to
  test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of
  butter or margarine with the juice and pectin will reduce foaming.
  However, these may cause off-flavor in a long-term storage of jellies
  and jams. Recipes available using packaged pectin include:
  
  Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant,
  elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
  loganberry, rhubarb, and strawberry.
  
  Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red
  raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
  grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and
  spiced tomato.
  
  Be sure to use Mason canning jars, self-sealing two-piece lids, and a
  5-minute process (corrected for altitude, as necessary) in boiling
  water. For more information about jams and jellies see "Preparing
  butters, jams, jellies, and marmalades".
  
  Purchase fresh fruit pectin each year. Old pectin may result in poor
  gels. Follow the instructions with each package and the process times
  recommended in Table 1.
  
  
  Table 1. Recommended process time for Jellies and Jam with Added Pectin
  in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Making Jam Without Added Pectin
 Categories: Jams, Canning
      Yield: 1 recipe
 
 
  Wash and rinse all fruits thoroughly before cooking. Do not soak. For
  best flavor, use fully ripe fruit. Remove stems, skins, and pits from
  fruit; cut into pieces and crush. For berries, remove stems and blossoms
  and crush. Seedy berries may be put through a sieve or food mill.
  Measure crushed fruit into large saucepan using the ingredient
  quantities specified in Table 1.
  
  Table 1. Ingredient Quantities.
  
  Fruit: Apricots.
  Cups Crushed Fruit: 4 to 4-1/2.
  Cups Sugar: 4.
  Tbs. Lemon Juice: 2.
  Yield (Half-pints): 5 to 6.
  
  Fruit: Berries.
  Cups Crushed Fruit: 4.
  Cups Sugar: 4.
  Tbs. Lemon Juice: 0.
  Yield (Half-pints): 3 to 4.
  
  Fruit: Peaches.
  Cups Crushed Fruit: 5-1/2 to 6.
  Cups Sugar: 4 to 5.
  Tbs. Lemon Juice: 2.
  Yield (Half-pints): 6 to 7.
  
  Add sugar and bring to a boil while stirring rapidly and constantly.
  Continue to boil until mixture thickens. Use one of the following tests
  to determine when jams and jellies are ready to fill. Remember to allow
  for thickening during cooling.
  
  Temperature test: Use a jelly or candy thermometer and boil until
  mixture reaches the temperature for your altitude. For more information
  see "Making Jelly Without Added Pectin".
  
                Sea Level: 220 degrees F.
                 1,000 ft: 218 degrees F.
                 2,000 ft: 216 degrees F.
                 3,000 ft: 214 degrees F.
                 4,000 ft: 212 degrees F.
                 5,000 ft: 211 degrees F.
                 6,000 ft: 209 degrees F.
                 7,000 ft: 207 degrees F.
                 8,000 ft: 205 degrees F.
  
  Refrigerator test: Remove the jam mixture from the heat. Pour a small
  amount of boiling jam on a cold plate and put it in the freezing
  compartment of a refrigerator for a few minutes. If the mixture gels, it
  is ready to fill.
  
  Remove from heat and skim off foam quickly. Fill sterile jars with jam.
  For more information see "Jars and Lids". Use a measuring cup or ladle
  the jam through a wide-mouthed funnel, leaving 1/4-inch headspace.
  Adjust lids and process.
  
  Table 2. Recommended process time for Jams without Added Pectin in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pear-Apple Jam
 Categories: Jam/jelly, Canning, Preserves
      Yield: 7 half-pints
 
      2 c  Finely chopped pears
           -(peeled & cored)
      1 c  Finely chopped apples
           -(peeled & cored)
  6 1/2 c  Sugar
    1/4 ts Ground cinnamon
    1/3 c  Bottled lemon juice
      6 oz Liquid pectin
 
  Yield: About 7 to 8 half-pints
  
  Procedure: Crush apples and pears in a large saucepan and stir in
  cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to
  a boil over high heat, stirring constantly. Immediately stir in pectin.
  Bring to a full rolling boil and boil hard 1 minute, stirring
  constantly. Remove from heat, quickly skim off foam, and fill sterile
  jars leaving 1/4-inch headspace.
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Pear-Apple Jam in a boiling water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry-Rhubarb Jelly
 Categories: Canning, Preserves, Jam/jelly
      Yield: 7 half-pints
 
  1 1/2 lb Red stalks of rhubarb
  1 1/2 qt Ripe strawberries
    1/2 ts Butter or margarine (opt.)
           -to reduce foaming
      6 c  Sugar
      6 oz Liquid pectin
 
  Yield: About 7 half-pints
  
  Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
  Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
  Place both fruits in a jelly bag or double layer of cheesecloth and
  gently squeeze out juice. Measure 3-1/2 cups of juice into a large
  saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a
  boil over high heat, stirring constantly. Immediately stir in pectin.
  Bring to a full rolling boil and boil hard 1 minute, stirring
  constantly. Remove from heat, quickly skim off foam, and fill sterile
  jars, leaving 1/4-inch headspace. For more information on how to
  sterilize jars see "Jars and Lids".
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberry-Spice Jam
 Categories: Jam/jelly, Canning, Preserving
      Yield: 5 half-pints
 
  2 1/2 pt Ripe blueberries
      1 tb Lemon juice
    1/2 ts Ground nutmeg or cinnamon
  5 1/2 c  Sugar
    3/4 c  Water
  1 3/4 oz Powdered pectin
 
  Yield: About 5 half-pints
  
  Procedure: Wash and thoroughly crush blueberries, one layer at a time,
  in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
  to a full, rolling boil over high heat, stirring frequently. Add the
  sugar and return to a full rolling boil. Boil hard for 1 minute,
  stirring constantly. Remove from heat, quickly skim off foam, and fill
  sterile jars, leaving 1/4-inch headspace. For more information on how to
  sterilize jars see "Jars and Lids".
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Blueberry-Spice Jam in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape-Plum Jelly
 Categories: Jam/jelly, Canning, Preserves
      Yield: 10 half-pints
 
  3 1/2 lb Ripe plums
      3 lb Ripe Concord grapes
      1 c  Water
    1/2 ts Butter or margarine (opt.)
           - to reduce foaming
  8 1/2 c  Sugar
  1 3/4 oz Powdered pectin
 
  Yield: About 10 half-pints
  
  Procedure: Wash and pit plums; do not peel. Thoroughly crush the plums
  and grapes, one layer at a time, in a saucepan with water. Bring to a
  boil, cover, and simmer 10 minutes. Strain juice through a jelly bag or
  double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2
  cups of juice with butter and pectin in large saucepan. Bring to a hard
  boil over high heat, stirring constantly. Add the sugar and return to a
  full rolling boil. Boil hard for 1 minute, stirring constantly. Remove
  from heat, quickly skim off foam, and fill sterile jars, leaving
  1/4-inch headspace. For more information on how to sterilize jars see
  "Jars and Lids".
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Grape-Plum Jelly in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Making Reduced-Sugar Fruit Spreads
 Categories: Canning, Preserves, Fruits
      Yield: 1 text
 
 
  A variety of fruit spreads may be made that are taseful, yet lower in
  sugars and calories than regular jams and jellies. The following are
  recipes for reduced-sugar fruit spreads. Gelatin may be used as a
  thickening agent, as indicated in two of the following recipes. Sweet
  fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
  used to provide the sweet flavor of the fruit spreads. When gelatin is
  used in the recipe, the jars of spread should not be processed. They
  should be refrigerated and used within 4 weeks.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: (Reduced-Sugar) Peach-Pineapple Spread
 Categories: Canning, Fruits
      Yield: 5 half-pints
 
      4 c  Drained peach pulp
           --(procedure as below)
      2 c  Drained crushed pineapple
           --(unsweetened)
    1/4 c  Bottled lemon juice
      2 c  Sugar (optional)
 
  This recipe may be made with any combination of peaches, nectarines,
  apricots, and plums.
  
  This recipe may be made without sugar or with up to 2 cups, according to
  taste or preference. Non-nutritive sweeteners may be added. If aspartame
  (a low-calorie nutritive sweetener) is used, the sweetening power of
  aspartame may be lost within 3 to 4 weeks.
  
  Yield: 5 to 6 half-pints
  
  Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain
  well. Peel and remove pits. Grind fruit flesh with a medium or coarse
  blade, or crush with a fork (do not use a blender). Place ground or
  crushed fruit in a 2-quart saucepan. Heat slowly to release juice,
  stirring constantly, until fruit is tender. Place cooked fruit in a
  jelly bag or strainer lined with four layers of cheesecloth. Allow juice
  to drip about 15 minutes. Save the juice for jelly or other uses.
  Measure 4 cups of drained fruit pulp for making spread. Combine the 4
  cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up
  to 2 cups of sugar, if desired, and mix well. Heat and boil gently for
  10 to 15 minutes, stirring enough to prevent sticking. Fill jars
  quickly, leaving 1/4-inch headspace.
  
  Adjust lids and process as recommended in Table 1.
  
  Table 1. Recommended process time for Peach-Pineapple Spread in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: (Reduced-Sugar) Refrigerated Apple Spread
 Categories: Fruits
      Yield: 4 half-pints
 
      2 tb Unflavored gelatin powder
      1 qt Unsweetened apple juice
      2 tb Bottled lemon juice
      2 tb Liquid low-cal. sweetener
           Food coloring, if desired
 
  Yield: 4 half-pints
  
  Procedure: In a saucepan, soften the gelatin in the apple and lemon
  juices. To dissolve gelatin, bring to a full rolling boil and boil 2
  minutes. Remove from heat. Stir in liquid low-calorie sweetener and food
  coloring, if desired. Fill jars, leaving 1/4-inch headspace. Adjust
  lids. Do not process or freeze. Caution: Store in refrigerator and use
  within 4 weeks.
  
  Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole
  cloves to mixture before boiling. Remove both spices before adding the
  sweetener and food coloring.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: (Reduced-Sugar) Refrigerated Grape Spread
 Categories: Fruits
      Yield: 3 half-pints
 
      2 tb Unflavored gelatin powder
     24 fl Oz. unsweetened grape juice
      2 tb Bottled lemon juice
      2 tb Liquid low-calorie sweetener
 
  Yield: 3 half-pints
  
  Procedure: In a saucepan, soften the gelatin in the grape and lemon
  juices. Bring to a full rolling boil to dissolve gelatin. Boil 1 minute
  and remove from heat. Stir in sweetener. Fill jars quickly, leaving
  1/4-inch headspace. Adjust lids. Do not process or freeze. Caution:
  Store in refrigerator and use within 4 weeks.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Remaking Soft Jellies
 Categories: Canning, Preservings
      Yield: 1 recipe
 
 
  Measure jelly to be recooked. Work with no more than 4 to 6 cups at a
  time.
  
  TO REMAKE WITH POWDERED PECTIN
  
  For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons
  bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil
  while stirring. Add jelly and bring to a rolling boil over high heat,
  stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly
  skim foam off jelly, and fill sterile jars, leaving 1/4-inch headspace.
  Adjust new lids and process as recommended in Table 1. For more
  information on how to sterilize jars see "Jars and Lids".
  TO REMAKE WITH LIQUID PECTIN
  
  For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled
  lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil
  over high heat, while stirring. Remove from heat and quickly add the
  sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring
  constantly. Boil hard for 1 minute. Quickly skim off foam and fill
  sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as
  recommended in Table 1.
  TO REMAKE WITHOUT ADDED PECTIN
  
  For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to
  boiling and boil for 3 to 4 minutes. Use one of the tests described on
  page 5 to determine jelly doneness. Remove from heat, quickly skim off
  foam, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
  and process as recommended in Table 1.
  Table 1. Recommended process time for Remade Soft Jellies in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----
 
