Putting Food By - Janet Greene [69]
• Adjustment for my altitude_________________.
Greens—Spinach, etc., and Wild
All garden greens—spinach, chard, turnip or beet tops—can nicely; so do wild ones like dandelions and milkweed (fiddleheads and cowslips are usually such treats that they’re eaten as they come in). Greens freeze well, and with more garden freshness.
GENERAL HANDLING
Pressure Canning only. Use Hot pack only (to make greens solid enough in the container). Use jars or plain cans.
Using spinach as the example for garden greens: remove bits of grass, poor leaves, etc., from just-picked leaves; cut out tough stems and coarse midribs. Wash thoroughly, lifting from the water to let any sediment settle. Put about 1 pound at a time of clean, wet leaves in a large wire basket and steam until well wilted. Accumulate and pack.
HOT PACK ONLY
In jars. Fill with greens, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water, leaving ½ inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 70 minutes, quarts for 90 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In No. 303 plain cans only. Fill with greens, leaving only ¼ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans. Cover to top with boiling water. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C—No. 303 for 70 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Jerusalem Artichokes
Prepare and process like Carrots.
Mixed Vegetables (In General)
Pressure Canning only. Hot pack only. Use jars or plain or C-enamel cans (for which type of can, see the list in Chapter 6).
Rule of thumb for processing: choose the time required by the single ingredient requiring the longest processing (e.g., stewed tomatoes and celery, do as celery).
Wash, trim vegetables, peeling if necessary. Cut to uniform size. Cover with boiling water, boil 5 minutes. Drain; save the cooking water for processing.
HOT PACK ONLY
In jars. Fill with hot mixed vegetables, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling cooking water, leaving ½ inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 60 minutes, quarts for 85 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In plain or C-enamel cans. Fill with hot mixed vegetables, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Fill to the top with boiling water (fresh, or the cooking water). Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—No. 303 cans for 60 minutes, No. 401 for 85 minutes. Remove cans; cool quickly.
• Adjustment for my altitude_________________.
Mixed Corn and Beans (Succotash)
Pressure Canning only. Use Hot pack only. Use jars or C-enamel cans.
Boil freshly picked ears of corn for 5 minutes; cut kernels from cobs (as for Whole-Kernel Corn, without scraping in the milk). Prepare fresh Lima beans or green/snap beans, and boil by themselves for 3 minutes. Measure and mix hot corn with ½ to an equal amount of beans.
HOT PACK ONLY
In jars. Fill with hot corn-and-bean mixture, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints, 1 teaspoon salt to quarts.) Add boiling water, leaving 1 inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 60 minutes, quarts for 85 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
In C-enamel cans. Fill with hot mixture, leaving ½ inch of headroom. (Optional: add ½ teaspoon salt to No. 303 cans, 1 teaspoon salt to No. 401.) Fill to the top with boiling water. Exhaust to 170 F/77 C (approx. 10 minutes); seal. Pressure-process at 10 pounds (240 F/116 C)—No. 303 cans for 70 minutes, No. 401 for 95 minutes. Remove cans;