oven method and serious burns may occur. With modern day methods, this method is no longer used
Time Table for Canning and Preserving (Depression Years)
Water bath (boiling) Minutes Oven 275o (Not recommended)
Water Bath (hours)
10 l.bs Pressure Minutes
15 lb Pressure Minutes
Apples 1 15 Asparagus 3 3 40 Apricots 1/2 20 Beans 5 3 40-60 Cherries 20 Beets 15 2 40 Currants 20 Carrots 5 2 40 Gooseberries 20 Corn 5 3 1/2 70 Grapes 20 Greens (in steam) 15 3 65 Peaches (Blanch) 1 20 Peas 5 3 60 Pears 20 Peppers 5 3/4 15 Pineapple 20 Pumpkin until tender 3 1/2 75 Plums 20 Squash until tender 3 1/2 75 Quince 1 1.2 20 Sweet Potatoes 15 3 120 Raspberries 20 Tomatoes (Blanch 1/2 Rhubarb 20 Strawberries 10
Meats (Precooked and Uncooked)
Pork, Beef, Mutton - 90 minutes at 10 Lbs pressure or 60 minutes at 15 lbs pressure
Poulty - 90 minutes at 10 lbs pressure or 60 minutes at 15 lbs. pressure
Game - 90 minutes at 10 lbs pressure or 60 minutes at 15 lbs. pressure
Fish - 90 minutes at 10 lbs pressure or 60 minutes at 15 lbs pressure
Meat Soup Stock 60 minutes at 15 lbs. pressure
Vegetable - 60 minutes at 15 lbs. pressure
Syrup for Fruit:
Thin Syrup=1 part sugar to 3 parts water
Medium Syrup=1 part sugar to 2 parts water
Thick Syrup = 1 part sugar to 1 part water
Boil sugar and water together until sugar is dissolved. Fruit juice may be used in place of water
Recipes for Canning Index to canning recipes Canned Port & Beans Corncob jelly Corn Salad Cole Slaw Horseradish Mincemeat (Goldie Christner's) Pepper Relish Piccalilli Salsa Pickled Beets Prize Beets Sliced Green Tomato Tomato Preserves Canned Pork and Beans (My mother's recipe)
Soak overnight 4 lbs. beans. Wash and pack in 7 qt. jars. Add a little pork (or bacon) to each jar & 1 Tbsp. catsup, 1 tsp. salt, 1/2 c. tomato juice. Finish filling jars with cold water. Add a little sugar or molasses if desired. (mother used 1 Tbsp. brown sugar.) Process in water bath for 3 hrs. or pressure can.
Corncob Jelly Dr. Carrell’s
14 corncobs, enough water to cover.
4 cups sugar
1 box Sure-Jell
Boil 14 corncobs for about 10 minutes with just enough water to cover. Strain liquid in same pan (3 cups), 1 box Sure-Jell. Bring to full rolling boil. Add 4 cups sugar and boil 1 minute. Fruit color.
Corn Salad (Lucille Campbell)
18 ears corn
1 large head of cabbage
4 large onions
3 red pepper
3 green peppers
1 tsp. pepper
1/4 cup salt
2 1/2 cups sugar
4 tbsp. mustard seed or less
2 quarts vinegar
Chop or grind cabbage,onions and peppers. Add the rest of the ingredients. Cook 15 minutes after it starts to
boil. Seal while hot. Makes about 12 pint.
1 medium or large head cabbage, shredded and chopped.
1 green pepper
1 medium onion
1 cup sour cream 1 cup mayonnaise
3 Tbsp. vinegar 3/4 cup sugar
1 tsp celery seed salt
Add dressing to cabbage mixture - store in refrigerator up to one week. Some people freeze it also.
Horseradish (Out of Grandma Snider's old cookbook)
1 qt. ground horseradish
1 qt. cold vinegar
2 tsp each of salt & sugar
1 tsp. white pepper
Mincemeat (Goldie Christner's) 15 pints chopped apples
2 pint molasses
5 parts raisins
1 Tablespoon black pepper
2 Tablespoons cinnamon
5 pint chopped meat
3 pint sugar
2 pint vinegar
1 Tablesppon cloves
1 Tablespoon nutmeg
Stir all together and bring to a boil and can.
17 green sweet peppers
15 red sweet peppers
Chop fine. Pour boiling water over mixture. Drian well.
1 3/4 c. sugar
1 qt. vinegar
5 tsps. salt
Cook 15 minutes. Seal while hot.
6 lbs. (22 medium green tomatoes)
6 green peppers
6 sweet red peppers
3/4 pound (2 c.) small onions peeled
1 1/2 qt. distilled white vinegar
3 or 4 tsp. celery seed
3 1/2 c. sugar
1/4 c salt
1/3 - 1/2 c. mustard seed
1 1/2 tsp. ground allspire
1 1/2 tsp. cinnamon
1. Wash tomatoes & peppers. Trim & quarter tomatoes. Seed and quarter peppers. Put tomatoes, peppers,
and onions through food grinder (med. blade) Discard juices.
2. Put vegetables in large kettle. Add one quart of vinegar and boil 30 minutes, stirring often. Drain, discarding
3. Return vegetables to kettle. Add remaining vinegar, sugar, salt and spices. Let simmer 3 minutes. Let mixture
continue to simmer while you quickly pack hot into jars, filling 1/8 inch from the top. Seal. Makes 6 to 7 pints.
2 1/2 qts. tender beets
2 c. vinegar
2 c. water
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed.
Wash and boil beets. Remove skins and slice (or leave whole) To peeled beets add vinegar water, sugar,
mustard & celery seed. Bring to boil & boil 5 min. Remove beets and pack in sterile jars. To first solution,
add 1/2 c. more vinegar & 1/2 c. sugar. Bring to rolling boil. Pour over beets & seal.
2 c. vinegar
1 c. dark corn syrup
1 c sugar
1 tsp. salt
As much pickling spice as you like.
Bring these to a boil and put pre-cooked beets in and boil a few more minutes. Then put in jars and seal.
These keep their color real well
Sliced Green Tomato Pickles (Old Recipe calls for 10¢ of mustard seed)
1 peck Green tomatoes
6 large onions, sliced
Salt well and let stand overnight. In a.m. drain and boil in 4 pts. of vinegar, 2 lbs. brown sugar, 1 Tbsp. (?)
whole mustard, 1 Tbsp. each of cinnamon, cloves, allspice, mustard, and pepper, 1/4 tsp. cayenne pepper.
Boil until tender. Pack in jars while hot.
8 quarts of tomatoes, chopped up
4 green peppers
4 red peppers
2 cups onions
2 cups celery
4 c. vinegar
4 c. sugar
1/2 c. salt
1/4 c. mustard seed.
Chop and mixx all together. Put in containers and refrigerate. Keeps for several weeks. Tomato Preserves (Grandma Snider's recipe)
2 lb. tomatoes
4 c. sugar
1 1/2 c. water
1 stick cinnamon
2 pieces ginger root
Use small firm red, yellow, or green tomatoes. Scald 1 minute. Skin but do not core. Combine sugar,
water, lemon (sliced thin), cinnamon, & ginger. Simmer 20 minutes. Remove cinnamon & ginger root.
Add tomatoes and boil gently till bright & clear. Cover and let stand overnight. Pack cold tomatoes into
hot juice. Boil syrup until thick as honey and pour over tomatoes. Process 15 minutes at simmering and