Putting Food By - Janet Greene [92]
Hot pack only, in quart jars. Fill jars with hot juice, leaving ½ inch of headroom; adjust lids. Process in a Boiling–Water Bath (212 F/100 C)—35 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Tomato Ketchup
6 to 7 pints
24 pounds ripe tomatoes
3 cups chopped onions
¾ teaspoons cayenne pepper
3 cups cider vinegar
4 teaspoons whole cloves
3 sticks cinnamon, crushed
1½ teaspoons whole allspice
3 tablespoons celery seeds
1½ cups sugar
¼ cup salt
Wash and peel tomatoes; core; quarter. Combine tomatoes, onions, and cayenne pepper in a large stainless steel kettle. Bring to boiling; and simmer 20 minutes. Meanwhile in a small pot bring vinegar and spices tied in a bag to boiling, remove from heat. After 20 minutes, add to tomato mixture, and boil all together about 30 minutes. Discard spice bag. Put through a food mill; return to pot. Add sugar and salt, boil gently, stirring until volume is reduced by half and mixture rounds on spoon without separating. Fill pint jars with hot ketchup, leaving ⅛-inch headroom; adjust lids. Process in a B–W Bath for 15 minutes. Remove jars; complete seals if using bailed jars; cool upright.
• Adjustment for my altitude_________________.
Meatless Spaghetti Sauce
About 9 pints
30 pounds tomatoes
1 cup chopped onions
1 cup chopped celery or green pepper
5 cloves garlic, minced
1 pound fresh mushrooms, sliced (optional)
¼ cup vegetable or olive oil
¼ cup minced parsley
2 tablespoons dried oregano
¼ cup packed brown sugar
¼ cup salt
2 teaspoons ground black pepper
Wash tomatoes and scald, remove skins; core, cut in quarters. Bring to boiling in a large kettle and cook uncovered for 20 minutes. Sauté onions, celery or peppers, garlic, and optional mushrooms in oil until tender; Add herbs, sugar, salt, pepper, and tomatoes. Bring to a boil, then simmer uncovered until reduced by nearly one-half. Stir frequently to avoid burning. Fill pint jars with hot sauce, leaving 1-inch headroom. Adjust lids, process at 10 psig (240 F/116 C) for 20 minutes. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Minnesota Tomato Mixture
7 pints
This combination was developed by the Agricultural Extension Service of the University of Minnesota to be in such accurate pH balance that, although the celery, onions and green pepper are all low-acid foods, the extremely large proportion of tomatoes guarantees that the over-all acidity remains intense enough to allow for processing in a Boiling–Water Bath.
But it cannot be stressed too strongly that the proportion of green pepper, onion, and celery to tomatoes CANNOT BE INCREASED—unless the mixture is to be Pressure-processed for the full time required to deal with the vegetable with the lowest amount of acid.
12 cups peeled, cored, and quartered tomatoes
1 cup chopped celery
½ cup chopped onion
½ cup chopped pepper
⅓ cup bottled lemon juice
1 tablespoon salt (optional)
Simmer all ingredients for 10 minutes, then ladle into clean, hot pint jars: the vegetables will have released their juices to provide canning liquid, so do not add any water. Leave ¾ inch of headroom; adjust lids.
Process in a B–W Bath for 40 minutes for the pints. Remove jars; complete seals if using bailed jars.
• Adjustment for my altitude_________________.
Meats and the Makings for Main Dishes
With the exceptions of the simplified Beef Stew with Vegetables—which invites titivating after it is opened and is being prepared for serving—there are no complete main dishes given here.
The reason is simple and has been stressed before: varying degrees of acidity, as well as varying densities and textures, dictate Pressure-processing times that would subdue completely some ingredients in order to deal safely with another ingredient in the same combination. Therefore, the components are canned in separate groups, to be put together for heating and serving.
Ground Meat
Freezing ground meat gives a much better result