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Home Canning in Utah
http://extension.usu.edu/htm/public...ry/category=319

Apple Butter
Yield: 8-9 pints

8 lbs apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
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 film of liquid does not separate around the edges of the butter, it is ready for canning. Fill hot into jars, leaving 1/4 inch headspace. Adjust lids and process in a boiling water canner.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 15 min
Half Pints: 10 min

Apples, Sliced
Approximately 19 pounds of apples yields 7 quarts. An average of 12-1/4 pounds yields 9 pints.
Wash, peel, and core apples. To prevent discoloration, pre-treat with ascorbic acid (see previous section). Raw pack canning yields poor quality product; therefore instructions are for hot pack only. Place drained slices in large saucepan and add 1 pint water or light to medium syrup 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 in a boiling water-bath canner.

Altitude: 3000 – 6000 ft
Boiling Water Bath:
Pints: 30 min
Quarts: 30 min

Apple Pie Filling
Makes 7 quarts

6 quarts blanched, sliced apples
5 1/2 cups sugar
1 1/2 cups Clear Jel®
5 cups apple juice
7 drops yellow food coloring (optional)
1 tbsp cinnamon
1 tsp nutmeg (optional)
3/4 cup bottled lemon juice
Yield: 7 quarts
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup bottled lemon juice for each 6 quarts of sliced apples.
Wash, peel, and core apples. Cut apples into slices, 1/2 inch wide. Pre-treat to prevent browning of fruit. Drain well. To blanch the fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch for 1 minute after the water returns to a boil. Remove fruit from blanch water, but keep the hot fruit in a covered bowl or pot while the Clear Jel® mixture is prepared. Combine sugar, Clear Jel®, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring. Stir and cook on medium high heat until mixture thickens and begins to
bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly. Immediately fold in drained apple slices and fill hot jars with hot mixture. Leave 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately for 25 minutes (pints or quarts) in a boiling water-bath canner.

Altitude: 3000 – 6000 ft
Boiling Water Bath:
Pints: 35 min
Quarts: 35 min

Pickled Corn Relish
Yield: About 9 pints

10 cups fresh whole kernel corn (16 to 20
medium-size ears), or six 10-ounce
packages of frozen corn
2 1/2 cups diced sweet red peppers
2 1/2 cups diced sweet green peppers
2 1/2 cups chopped celery
1 1/4 cups diced onions
1 3/4 cups sugar
5 cups vinegar (5%)
2 1/2 tbsp canning or pickling salt
2 1/2 tsp celery seed
2 1/2 tbsp dry mustard
1 1/4 tsp turmeric

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.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min
Half Pints: 20 min

Grape Jam
Yield: about 3 pints.

2 quarts grapes (Concord, Muscadine, Scuppernog)
6 cups sugar
To prepare pulp: Separate pulp from skins of grapes. Chop skins, if desired. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp until soft. Press through sieve or food mill to remove seeds.
To prepare jam: Combine pulp, skins and sugar in a large saucepot. Bring slowly to boil, stirring until sugar dissolves. Cook rapidly almost to gelling point, about 10 minutes. As mixture thickens; stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process in a boiling water canner.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 10 min
Half Pints: 10 min

Pear Butter
2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1/3 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground nutmeg or 1/2 ground ginger
Quarter and core pears. Cook until soft, adding only enough water to prevent sticking.
Press through a sieve or food mill. Measure pulp.
Add remaining ingredients; cook until thick, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot butter into jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process as shown in the processing time table below.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 10 min
Half Pints: 10 min

Stewed Tomatoes
4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk)
1/2 cup chopped onion (about 1/2 medium)
1/4 cup chopped green pepper (about 1/4 medium)
1 Tablespoon sugar
2 teaspoons salt
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into jars, leaving 1-inch headspace. Adjust lids and process in pressure canner according to chart below.

Altitude: 4000 – 6000 ft
Pressure: 10 lbs
Pints: 10 min
Quarts: 10 min

Spaghetti Sauce without Meat
Yield: About 9 pints

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
2 Tbsp. oregano
4 Tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
6
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. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes 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 in pressure canner according to chart below.

Altitude: 4000 – 6000 ft
Pressure: 13 lbs
Pints: 20 min
Quarts: 25 min

SPAGHETTI SAUCE WITH MEAT
Yield: About 9 pints

30 lbs tomatoes
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat, page 3-11. 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.

Altitude: 4000 – 6000 ft
Pressure: 12 lbs
Pints: 60 min
Quarts: 70 min

MEXICAN TOMATO SAUCE
Yield: About 7 quarts

2-1/2 to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
1/2 cup vinegar
Procedure: Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. Wash and dry chiles. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400E 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.

Altitude: 4000 – 6000 ft
Pressure: 13 lbs
Pints: 20 min
Quarts: 25 min

CHILE SALSA (Hot Tomato-Pepper Sauce)
Yield: 6 to 8 pints

5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper
Procedure: Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce on page 3-13. 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.

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min

Tomato Taco Sauce
Yield: 11 pints

8 quarts peeled, cored, finely chopped paste tomatoes
2 cloves garlic, crushed
5 cups chopped onions
4 jalapeno peppers, seeded, chopped
4 long green chiles, seeded, chopped
2 ½ cups vinegar
2 tablespoons salt
1 ½ tablespoons blackpepper
1 tablespoon sugar
2 tablespoons oregano leaves*
1 teaspoon ground cumin*
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner:
Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 20 min

Pickled Bread-and-Butter Zucchini
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
½ cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp 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 below:

Altitude: 1000 – 6000 ft
Boiling Water Bath:
Pints: 15 min
Quarts: 15 min