Free Vintage Gardening, Canning and Preserving Pamphlets for download--->


Following are canning recipes courtesy by USDA

Note: I do not use clear jel,  pectin, apple  juice or food coloring. I prepare and cook my pie fillings and fruit, using my recipes, and adding the lemon juice for acid. 
I thicken the filling with powdered konjac root (gluccomanan), if thickening is needed near the end of preparation. This is not a recommendation. It's just how I do things.
I use the recommended processing times given below.

Apple Pie Filling

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable.
 If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Yields: 1 quart or 7 quarts

Procedure: See Table 1 for suggested quantities. Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing lemon juice or ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. 
Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2.

Easy Applesauce

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. 
A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.

Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Procedure: Wash, peel, and core apples. 
If desired, slice apples into water containing ascorbic acid to prevent browning. 
Place drained slices in an 8- to 10-quart pot. Add ½ cup water. 
Stir occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). 
Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. 
Sauce may be packed without sugar. 
If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process.

Processing directions for canning applesauce in a boiling-water canner are given in Table 1, below

Blueberry Pie Filling

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: See Table 1 for suggested quantities. Wash and drain fresh blueberries.

For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. 
Drain but keep heated fruit in a covered bowl or pot. 
Combine sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, food coloring. 
Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. 
Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch headspace. 
Adjust lids and process immediately according to the recommendations in Table 2.

Sweet Cherry Topping

• 5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)
• ¼ cup water
• 2 cups sugar
• 1 pouch liquid pectin (3 fl. oz.)

Yield: 2 pints

Procedure:

1.  Wash and rinse pint or half-pint canning jars; keep hot until ready to fill.  Prepare lids and screw bands according to manufacturer’s directions.

2.  Wash cherries well under running water; remove stems and pits.  Cut cherries in half. 

3.  Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water.  Heat over medium-high heat while stirring to prevent sticking and scorching.  Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes.   

4.  Mash cherries with a potato masher.  Then stir in 2 cups sugar thoroughly.  While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute.

5.  Remove from heat.  Stir in complete pouch of liquid pectin until thoroughly combined.  Skim foam from top.

6.  Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands. 

7.  Process in a boiling water canner according to the recommendations in Table 1.  Let cool, undisturbed, 12 to 24 hours and check for seals.

More Canning pages
Vintage jam recipes    Preserving Fruit and Making Jams
Storing your autumn harvest
The Historic Victory Gardens - Canning and Preserving

Adapted from USDA brochures, The University of Georgia, Athens,
   for the National Center for Home Food Preservation.
 "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539
 "So Easy to Preserve", 6th ed. 2014. Bulletin 989

Design, graphics, articles and photos ©2022 marysbloomers.com™
All rights reserved.