Pork and Beans

1 quart (about 2 pounds dried navy beans)
1/4 pound salt port, cut in pieces
1 quart tomato juice
3 tbls sugar
2 tsp salt
1 cup chopped onions
1/4 tsp cloves
1/4 tsp allspice

Pack 1 cup of beans into hot jars. Top with a piece of pork. Combine tomato juice, sugar, salt, onions, and spices. Heat to boiling. Pour hot sauce over beans, leaving 1 inch head space. Adjust cap. Process pints 1 hour and 5 min. quarts 1 hour and 15 min in a pressure canner at 10 lb pressure. Makes about 3 quarts. Double this recipe for a full canner load.

CANNING

Pinto Beans (Bottled)

Wash and sort beans. Put into each quart 1 cup of pinto beans and 1 teaspoon of salt add boiling water. Process in a pressure canner at 10 lb. for 60 min. You could add seasoning to your beans before adding water. (chili seasoning, onion flakes etc)


Peach Syrup
may use any fruit that you might have or would like as a syrup. Good for using up your older fruit.

1 qt peaches (puree in blender) or more depending on how much you want to make
Measure the amount of the puree and add an equal amount of sugar, plus 2 tablespoons of lemon juice. Place in a large kettle and cook over medium heat and stir often to avoid scorching about 20 min. Pour into clean hot jars and seal. Water bath for about 20 min. or 10 min at 5 lbs with a pressure canner. The mixture well set to a soft jell when cool.

Canned Pumpkin Bread

Use your favorite recipe. Pour batter into greased wide mouth jars, filling them half full with batter. Bake 325 for 45-50 min. When done remove one jar at a time from oven. Cleaning edge place on lids and screw ring on firmly. It will seal as it cools.

Any cake or brownie recipe may used. Just vary cooking time for each. Wonderful to make ahead and given away for Christmas gifts.

Apple Butter

16 cups of thick apple pulp
1 cup vinegar
8 cups sugar
4 teas. cinnamon

This is good to use your older bottled apples. Puree in a blender or food processer. Combin all ingredients. Cook until mixture remains in a smooth mass when a little is cooled. (about 1 1/2 hours ) Stir often to prevent scorching. Pour into Jars seal while hot. Process in Hot water bath 20 min or in a Pressure canner 5 lb. or 5 min.

Canned Margarine

For two pints:

Place 2 lbs of margine (your favorite brand) in a rather small kettle. Melt slowly over low heat until it is all bubbly. Let it simmer for 5 min. DO NOT BOIL. Have 2 pints sterlized by placing in a heated oven. (turn oven off or keep at a very low temp. 250 degrees to keep them hot and dry until needed) Pour the hot margarine into hot jars. They should be full, make sure there is no margarine on rim of jar. Wipe rim with a clean wet cloth and put the new hot lid on the bottle and tighten ring. Set on paper towel or terry towel to cool. After you know it has sealed and is cooled it can be put in frig for a short time and turned often and it will not looked so separated. This will keep for several years. (Corn oil margarine preserves better than other and is better for you.)

BOTTLED PIE FILLINGS

Mince Meat

2 1/4 lb. beef-boiled and ground 8 tsp. cinnamon
4 qts. apples, chopped 4 tsp. salt
1/2 pint suit, chopped or 1/4 lb butter 1 tsp allspice
5 pt. raisins 1 tsp mace
2 qts. sugar 1 tsp cloves
1 pt. molasses 4 tsp nutmeg
6 pt. apple cider vinegar Juice of 6 lemons
2 graded lemon rinds
Combine all ingredients and simmer at a low temperature for about 1 hour. Seal in jars or will keep in a jar in a cool place for some time. Process for 20 min. at 10 lb pressure. Alice Despain


Apple Pie Filling

4 cups of sugar
1 cup of corn starch
2 teas. of cinnimon
1/4 teas. of nutmeg
1 teas. salt
10 cups water
3 tbs. lemon Juice Opt.

Cook until thick and bubbly. Put raw apples in quart jars and fill with syrup. Makes 6 to 7 quarts. Waterbath for 20 min. or Pressure 10 min at 5 lb.

When you have peeled and sliced your apples and are waiting to put in jars add salt to your water to keep them from turning brown. Paula Hunt

CANNING TABLE FOR MEAT

A pressure cooker is recommended for precessing all meats as it gives a greater degree of safety. no not add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar.

CANNING TABLE FOR VEGETABLES

It is not recommended that you water bath your vegetables. It is much safer and quicker if you use a Pressure Canner for this process.

CANNING TABLE FOR SOUPS

Canning Table for Fruit

How to make syrup

Make syrup according to sweetness desired to finished product. Boil sugar and water together until sugar is dissolved. juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.

Thin --1 cup sugar --3 cups water
Medium --1 cup sugar --2 cups water
Thick --1 cup sugar --1 cup water