Putting Food By - Janet Greene [68]
• Adjustment for my altitude_________________.
In No. 303 C-enamel cans only. Fill without shaking or pressing down, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt.) Fill to top with boiling water. Exhaust to 185 F/85 C (approx. 15 minutes); seal. Pressure-process at 10 pounds (240 F/116 C) for 95 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
PREFERRED: HOT PACK
Prepare as for Raw pack. To each 4 cups of corn-cream mixture, add 2 cups boiling water. Heat to boiling, stirring, over medium heat (it scorches easily).
In pint jars only. Fill with boiling corn and liquid, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt.) Adjust lids. Pressure-process at 10 pounds (240 F/116 C) for 85 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In No. 303 C-enamel cans only. Fill to the top with boiling corn and liquid. (Optional: add ½ teaspoon salt.) Exhaust to 185 F/85 C (approx. 15 minutes); seal. Pressure-process at 10 pounds (240 F/116 C) for 95 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Corn, Whole-Kernel
Pressure Canning only. Use Raw or Hot pack. Use jars or C-enamel cans. Less dense than cream-style corn, it maybe canned in quarts and No. 401 cans just as well as in pints and No. 303 cans.
Husk, de-silk, and wash fresh-picked ears. Boil ears 3 minutes to set the milk. Cut from the cob at about ⅔ the depth of the kernels (this is deeper than for cream-style).
RAW PACK
In jars. Fill, leaving 1 inch of headroom—and don’t shake or press down. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water, leaving ½ inch of headroom (water will come well over top of corn); adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 55 minutes, quarts for 85 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In C-enamel cans. Fill, leaving ½ inch of headroom—and don’t shake or press down. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401 cans.) Add boiling water to top. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—55 minutes for No. 303 cans or 65 minutes for No. 401 cans. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
PREFERRED: HOT PACK
Prepare as for Raw pack. To each 4 cups of kernels, add 2 cups boiling water. Bring to boiling over medium heat, stirring so it won’t scorch. Drain, saving the hot liquid.
In jars. Fill with kernels, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling-hot cooking liquid, leaving 1 inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 55 minutes, quarts for 85 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In C-enamel cans. Fill with hot kernels, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Add boiling-hot cooking liquid to top (water will come well over top of corn). Exhaust to 170 F/77 C (about 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—55 minutes for No. 303 cans and 85 minutes for No. 401. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Eggplant
This loses its looks when it’s canned, but does well in casseroles.
GENERAL HANDLING
Pressure Canning only. Use Hot pack, in jars only.
Wash, pare, and slice or cube eggplant. Soak for 20 to 30 minutes in 1 quart water with 1 tablespoon of salt; drain. In fresh water, with 1 tablespoon of lemon juice, simmer for 5 minutes. Drain. Fill clean hot jars, leaving 1 inch of headroom. Add fresh boiling water but no salt; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 30 minutes, quarts for 40 minutes. Remove jars; complete seals if