Canning Foods

42 Canning FoodsProcessing Times for Jams, Jellies and PreservesBoiling Water BathProcessing Time Depends on AltitudeProcessing times recommended in this publication are correct for much of thestate except in high elevations. For these high areas, add processing time given in theAltitude Table below. Learn the altitude in your area. Consult with your Extensionagent or local district soil conservationist.At Altitudes:0-1000 ft. 1001-6000 ft. Above 6000Use time given forspecific recipe in thispublication(see recipes)Add 5 minutesto time given forspecific recipes.Add 10 minutesto time given forspecific recipes.Uncooked JamsBlackberry or StrawberryJam – UncookedYield: 5 to 6 half-pint jars.2 cups crushed strawberries orblackberries4 cups sugar1 package powdered pectin1 cup waterSort, wash and drain berries.Remove caps and crush.Mix sugar and berries in a largebowl; let stand for 20 minutes. Stiroccasionally.Dissolve pectin in water and bringto a rolling boil. Boil 1 minute. Add hotsolution to berry and sugar mixture;stir until thoroughly mixed.Pour jam into freezer containers orjars to ½ inch from top of container.Cover and let stand at room temperaturefor 24 hours. Store in refrigerator orfreezer. If jam separates, stir to blend. Ifjam is too soft, heat to boiling temperature.Jam will thicken on cooling.Uncooked jam may be held in therefrigerator for 3 weeks and in thefreezer for a year.Uncooked jam held at roomtemperature will become moldy orferment.Fruit ButtersFruit butters are made by cookingthe pulp of fruit, usually with sugar andspices, until thick and smooth but softenough to spread.Apple ButterWash fruit, remove stems andblossom ends and cut in quarters. Addone third to one half as much water*as fruit. Cook apples until soft. Putthrough a colander, food mill or sieve.Combine pulp with sugar, using 2cups pulp to 1 cup sugar. Add spices asdesired. Cook mixture slowly, stirringfrequently until thick – about 1 to 1½hours.Pour hot butter into hot jars, leaving½-inch headspace. Adjust caps andprocess in boiling waterbath – pints 10minutes; quarts 10 minutes. If you liveat an altitude above 1,000 feet, checkthe Altitude Table above.Peach ButterWash peaches, scald, peel, pit andslice. Cook in own juice or add justenough water to prevent sticking.Follow recipe for making applebutter, but cook mixture for about 30minutes or until thick.Pear ButterFollow recipe for preparing applebutter.*Sweet cidermay be used inplace of water ifdesired.