Putting Food By - Janet Greene [56]
Hot pack only, in jars. Pour hot nectar into ½-pint or pint jars, leaving ½ inch of headroom; adjust lids. Process in a Boiling–Water Bath (212 F/ 100 C)—15 minutes for either ½ pints or pints. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Hot pack only, in No. 303 cans (R-enamel or white enamel suggested). Fill No. 303 cans to the top with simmering nectar, leaving no headroom; seal. Process in a Boiling–Water Bath (212 F/100 C)—for 15 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Berry Juices
Crush and simmer berries in their own juice until soft; strain through a jelly bag—allow several hours for draining. If you twist the bag for a greater yield, the juice should be strained again through clean cloth to make it clear.
Measure, and to each 4 quarts of strained juice add 4 tablespoons lemon juice, plus sugar to taste—usually 1 to 2 cups. (If the juice is for jelly later, omit lemon juice and sugar at this time.) Reheat juice to a 200 F/93 C simmer. Pack.
Hot pack only, in jars. Pour simmering juice into hot scalded (sterilized) jars, leaving ½ inch of headroom; adjust lids. Process in a Hot–Water Bath at 190 F/88 C, for 10 minutes for either pints or quarts. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Hot pack only, in R-enamel or white enamel cans. Fill cans to the top with hot juice, leaving no headroom; seal (at simmering stage it will already be more than 170 F/77 C, so exhausting is not necessary). Process in a H–W Bath at 190 F/88 C, for 15 minutes for either No. 303 or No. 401 cans. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Cranberry Juice
Boiling–Water Bath only. Hot pack only. Use jars only.
Pick over the berries and wash. Measure, and add an equal amount of water. Bring to boiling in an enameled or stainless steel kettle and cook until berries burst. Strain through a jelly bag (squeezing the bag adds to the yield: re-strain if you want beautifully clear juice). Add sugar to taste, and bring just to boiling. Pack Hot.
If you’re canning this juice only for special-diet reasons, substitute sucralose (Splenda) for the sugar or add other artificial non-nutritive sweetener just before serving.
Hot pack only, in jars only. Pour boiling juice into sterilized jars, leaving ½ inch of headroom; adjust lids. Process in a B–W Bath (212 F/100 C)—10 minutes for either pints or quarts. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Currant Juice
Prepare and process as for Berry Juices, above.
Grape Juice
Hot–Water Bath only. Use Hot pack only. Use jars or R-enamel or white enamel cans.
The extra intermediate step of refrigerating the juice will prevent crystals of tartaric acid (harmless, but not beautiful) in the finished product. It’s easier to work with not more than 1 gallon of grapes at a time.
Select firm-ripe grapes; wash, stem. Crush and measure into an enameled or stainless steel kettle; add 1 cup water for each 4 quarts of crushed grapes. Cook gently without boiling until fruit is very soft—about 10 minutes. Strain through a jelly bag, squeezing it for a greater yield.
Refrigerate the juice for 24 hours. Then strain again for perfect clearness, being mighty careful to hold back the sediment of tartaric acid crystals in the bottom of the container.
Add ½ cup sugar for each 1 quart of juice (or omit sweetening), and heat to a 200 F/93 C simmer.
Hot pack only, in jars. Pour simmering juice into hot scalded (sterilized) jars, leaving ½ inch of headroom; adjust lids. Process in a Hot–Water Bath at 190 F/88 C, for 10 minutes for either pints or quarts. Remove jars; complete seals if using bailed jars.
• Adjustment