JeBouffe Home Canning step by step Guide

Second edition. Revised and Expanded

Published by Promotions MEF inc.

Kindle Edition

Copyright 2011 Promotions MEF inc.

jebouffe_fr@jebouffe.com

Montreal,Quebec,Canada

http://www.jebouffe.com

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JeBouffe others availables titles

Table of Contents

Introduction

Chapter 1: Principles of food preservation

Chapter 2: Canning Methods

Chapter 3: Exercises (Recipes)

Some useful references

About the authors

Available titles by JeBouffe

JeBouffe on the web

Introduction

You enjoy good food and you know it would be nice to eat delicious local fruit and vegetable even in winter. The idea of doing your homemade canning tickle your taste buds as much as your mind. But you hesitate to get started.

Welcome to the wonderful world of home canning.

This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.

You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.

Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a list of essential equipment and the detailed steps for a successful canning experience.

Finally you will gain some hands on experience with our easy and delicious recipes.

This guide do not claim to be scientific or complete. We simply wants to give you the tools you need to get into the fun activity of preparing your home preserves.

About this second edition:

Following the success of the first edition, and thanks to some suggestions from our readers, we offer this revised version, corrected and expanded. We have included the imperial and some tables on the processing time for the preservation of the most popular fruits, vegetables, meat, poultry and fish. We also cover the effect of altitude on the processing time and pressure required for the safe canning of foods.

Improving on the initial contents of this document we have also redesigned it to make it more educational, more fun to read and use. Always with the aim to offer you the latest information on techniques for home canning, we opened a website (http://jebouffe.com/homecanning/)dedicated to you. It includes constant updates and our latest published recipes. This site will be a valuable source of information for all. A newsletter is also available to alert you of the arrival of new information on our sites.

We hope that this new revision will meet your expectations and wish you a successful canning experience  and "Bon appetit"

Chapter 1: Principles of food preservation

1.1 Why make your own canned food?

1.2 The concepts of food preservation

1.3 The recommended methods

1.4 Other known methods to avoid

1.1- Why make your own canned food?

Quality

For more and more people, concerned about their food and the environmental impacts of industrial production, home canning is becoming a very interesting alternative. It allows better control of the origin and quality of products and help avoid the use of many additives that can sometimes be harmful.

Fruits and Vegetables canned on the day they are pick have better nutritional qualities. They are tastier than most "fresh" vegetables on the supermarket shelves.

Economy

In many cases, substantial savings are realized. Seasonal products can be purchased inexpensively during local harvest period. Foreign productions are much more expensive once they reach the shelves of the supermarkets.

Energy

Using only the energy required for sterilization, home canning is cheaper than freezing. You can store garden vegetables and fruits without over-consumption of energy!

Ecology

Greater respect for the environment. Indeed the production and transportation of industrial canned food are costly to the planet. Food you are canning yourself is a concrete way to fight against overconsumption and waste.

1.2 - The concepts of food preservation

There are three main objectives that should guide all home canning activities:

- The safety;

- The flavor;

- And appearance of food.

A successful canning will produce food that is safe, with a flavor as close as possible to the fresh taste and pleasing to the eye.

Home canning is not complicated: It is a simple process by which food is heat treated in a sealed jar of glass to prevent the deterioration that would otherwise occur.

1.3 The recommended methods

In the late 20th century serious scientific studies have determined that there are only two reliable processing methods for home canning of food.

The boiling water bath, for foods with high levels of acidity, and the pressure treatment for all others. The only difference between the two methods is the use of pressure that allows us to process foods at temperatures that would be impossible to obtain with a simple boiling pot.

The "boiling water" method treat foods at a temperature of 212F (100C) while the "pressure canning" treatment can reach up to 240-250F (115-121C).

Both methods use the same basic principle. It involves placing foods in jars (usually glass) and submit them to a sustained heat treatment. This helps to destroy microorganisms that cause spoilage and the growth of harmful bacteria such as botulism. The heat treatment will also force most of the air out, creating the needed vacuum effect to seal the jars.

The choice of method is directly related to the type of food, depending on the natural level of acidity.

1.4 Other known methods to avoid

Some older canning methods sometimes return to fashion and often cause serious health problems. Using them is like playing dice with the health of all people who consume the canned product.

"oven" Canning

In this method, popular in the mid 20th century, the filled jars are placed in a hot oven to be heat-treated. Unfortunately there is no guarantee that the internal temperature in the jars will reach the desired level and maintain it long enough to ensure destruction of harmful microorganisms. There is also a very real risk of seeing jars explode in the oven when the door is open and fresh air enters suddenly in contact with the hot glass surface of the jars.

"untreated" Canning

This method assumes, incorrectly, that the simple cooking of food is sufficient to eliminate harmful microorganisms. The product is then poured, hot, into sterilized jars and a cover is quickly installed which will seal during cooling of the product. This method is extremely dangerous! The temperature and cooking time are rarely sufficient to ensure the destruction of most harmful components. Even in very hygienic conditions it is impossible to prevent the addition of natural contaminants that are always in the air. They will eventually affect the food and make it unsafe to eat.

"steam" Canning

The jars are placed in a covered pot, steam is produced by a small amount of water and is used to "warm up" the jars. As opposed to the "pressure canning" method there is no way to ensure good heat distribution and to verify its intensity. It is virtually impossible to actually destroy harmful micro-organisms by this method.

"microwave" Canning

While "technically" feasible, this method of placing the jars in a microwave oven to process, has many problems. As each device uses different emitter and there is no easy way to check the internal temperature of food. It is virtually impossible to achieve a safe result with such a treatment. There is also the fact that microwave ovens are small and therefore can contain only a few jars at a time. Finally the covers, that are usually made of metal, cannot be places in a microwave.

"dishwasher" Canning

A trend of the 60's while the dishwasher was becoming popular and manufacturers attributed to it the virtues of a universal instrument. As there is no effective way to check the temperature in the dishwasher and it varies between cycles, this method should be avoided. The dishwasher can be very useful for washing the jars and keep warm before canning.

Canning with "aspirin"

VERY DANGEROUS. The addition of aspirin to food has no effect on micro-organisms and is a guarantee that the product will soon be unfit for consumption.

Canning with "wax or paraffin" seal

The use of wax or paraffin to seal the jars was popular from the late 19th and up to the late 20th century. Unfortunately, this method is similar to "no treatment" canning and does not destroy harmful microorganisms that will eventually affect the food and make them unsafe to eat.

Chapter 2: Canning Methods

2.1 Boiling-Water Method

2.2 Pressure treatment (autoclave) method

2.3 Processing adjustments for altitude

2.4 Canning fresh fruits

2.5 Canning fresh vegetables

2.6 Canning meat, poultry and fish

2.1 Boiling-Water Method

for canning fruits and other acidic foods

Foods with high acidity are the easiest to process. This product category includes the vast majority of fresh fruits but also the jellies, jams and marmalades as well some marinades and sauces.

One exception: the tomatoes. They have an acidic pH but not always sufficient to ensure a safe canning. They can be treated easily, by the method of boiling water bath, by adding an acid element such as lemon juice or vinegar (see the recipe at the end of this guide for the exact mesures to use).

You will need:

(1) Recipes indicating the processing time for conservation.

Warning: If a recipe was published before 1989 it is probable that the time and/or preservation methods recommended do not take into account the latest research on food preservation. Look for a newer version or choose another recipe.

(It is possible to establish your own method and processing time but it takes research and testing steps that goes beyond the scope of this short guide).

If you're in your early experiences in home canning, we strongly recommend that you start with one of the recipes that you find at the end of this guide.

(2) A boiling water-bath canner.

This large pot has a lid and a rack for jars.

Inexpensive and easy to maintain, this type of pot can be found in supermarkets or hardware stores.

(3) "MASON" type glass jars of the with their "snap" lids and closure bands.

Do not reuse jars of commercial products since they are generally designed for a single use.

(4) A clamp for handling the jars.

(5) A wide-mouthed funnel for filling the jars.

(6) A magnetic wand to remove the lids from the hot water.

(7) A kitchen timer or some other reliable instrument to measure the processing time

(The funnel, tongs and magnetic strip are often sold in "kit").

Boiling water-bath treatment in 12-step

STEP 1

Read the chosen recipe and prepare all equipment and ingredients required.

(For recipes requiring long cooking time:Steps 2-3 and 4 should begin 30 minutes prior to placing the food in the jars).

STEP 2

Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.

The "snap" lids must be new and the closure bands should not be distorted. Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.

STEP 3

Place the "snap" lids in a small pot and keep them in very hot (but not boiling) water until used.

STEP 4

Prepare the boiler by installing the jars rack and pouring hot water.

Place clean jars in the boiler, fill them with hot water and sterilize them by letting them boil 5 minutes.

Keep the jars hot by gently heating the pot (as for simmering).

STEP 5

Prepare the chosen recipe by following the instructions.

STEP 6

Remove the jars one by one, throw away the water and fill them with food.

Use a funnel for easy filling.

With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles.

Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.

Jams, marmalades and jellies: 1/4 inch. (0.5 cm.)

Fruit in syrup: 1/2 inches. (1 cm.)

Pickled vegetables, tomatoes: 1/2 inches. (1 cm.)

Relish, chutney, salsa, 1/2 inch. (1 cm.).

STEP 7

Wipe the rim of the jar to remove any food that may interfere with sealing.

Remove a lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.

Place a closure band on the neck. Lightly screw being careful not to over tighten (you must allow air, which  expend under heat, to escape during sterilization).

Place the jar in the boiler.

Repeat for the other jars.

STEP 8

Place the cover on the boiler and bring to a boil.

STEP 9

Treat the jars for the time recommended in the recipe.

The duration of treatment should be adjusted for altitude.

(Refer to the table in section 2.3 to determine the processing time required.)

The treatment period begins when the water reaches the boiling point in the pot. It is very important that boiling continues for the duration of treatment.

At the end of the processing period, remove the cover of the pot and put the fire out.

Let stand 5 minutes to acclimate the jars to the ambient air.

STEP 10

Using the clamps, remove the jars from the boiler and place them upright on a towel.

Avoid handling the jars for 24 hours because at this stage the lids are not yet sealed.

NEVER place the hot jars in the refrigerator or in a cold air flow.

STEP 11

You should check the lids (they must be curved inward) to confirm that the treatment was successful.

If a lid is rounded up, this jar is not properly sealed. It can be treated a second time or stored in the refrigerator for quick consumption.

STEP 12

Label the jars, taking care to include the nature of the preparation and the date of canning.

The jars should be stored tightly sealed in a cool, dry place, away from light.

For most foods, it is strongly recommended to use it within 12 months after canning.

2.2 - PRESSURE TREATMENT

for canning vegetables and low-acid foods

Foods with a pH above 4.6 require a treatment under pressure to be safely canned at home. Their low acidity can not assist in the preservation of the products. Only a prolonged exposure to high heat ensures the destruction of all harmful microorganisms.

This product category includes all the vegetables (not marinated) and all products of animal origin (meat, poultry, seafood).

Pressure canning, in a pot-type autoclave, is used to process foods at temperatures that can not be achieved by the boiling water-bath method. This high temperature is essential to ensure the destruction of some microorganisms that can survive at 212F (100C).

You will need:

(1) Recipes indicating the required time and pressure for canning.

Warning: If a recipe was published before 1989 it is likely that the recommended storage methods do not take into account the latest research.

(It is possible to establish your own method and processing time but it takes steps for research and testing that goes beyond the scope of this short guide).

If you're taking your first steps in home canning, we strongly recommend that you start with one of the recipes that you will find at the end of this guide.

(2) A pressure canner (autoclave) for home canning.

This large pot has a fitting lid, a pressure indicator and a bottom grid.

More costly than a simple boiler but more durable and easier to maintain. This type of pot is easy to find on the market.

Avoid "pressure cookers" that are generally too small and do not have precise mechanism of pressure measurement.

(3)"MASON" glass jars with their "snap" lids and closure rings.

Do not reuse jars of commercial products that are generally designed to be disposable. They may explode when pressure-treated.

(4) A clamp for handling the jars.

(5) A wide-mouthed funnel for filling the jars.

(6) A magnetic wand to remove the lids from the hot water.

(7) A kitchen timer or some other reliable instrument to measure the processing time.

(The funnel, tongs and magnetic strip are often sold in "kit").

Pressure treatment in 12-step

STEP 1

Read the chosen recipe and prepare all equipment and ingredients required.

(For recipes requiring long cooking time:Steps 2-3 and 4 to begin 30 minutes prior to food jar).

STEP 2

Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.

The "snap" lids must be new and closure bands should not be distorted.

Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.

STEP 3

Place the "snap" lids in a small pot and keep them in very hot water but not boiling until used.

STEP 4

Prepare the canner by placing the grid at the bottom and pouring hot water up to the manufacturer's recommended level.

Pressure canning does not require the jars to be sterelized before canning. If you wish to do it anyway, this is the step where it should be done by boilling the jars 5 minutes in a séparate pot.

STEP 5

Prepare the recipe chosen by following the instructions.

STEP 6

Fill the jars with the food. (when canning hot food, the jars must be warmed prior to this step)

Use a funnel for easy filling.

With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles. Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.

STEP 7

Wipe the rim to remove any food that may interfere with the formation of the vacuum seal.

Remove lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.

Place a closure band on the neck. Screw the band being careful not to over tighten (you must allow air, which takes expension uder heat, to get out during sterilization).

Place the jar in the pressure canner.

Repeat for the other jars.

STEP 8

Check that the water level in the pot is at the level recommended by the manufacturer.

Close the lid (without the ventilation duct cap) of the pressure cooker and heat to bring water to a boil.

Allow steam to escape freely through the ventilation duct for 10 minutes.

Place the pressure cap on the pipe to keep the steam in the pot.

Monitor the pressure gauge and start the timer when the pressure recommended in the recipe is reached.

Adjust heat to maintain that pressure for the duration of treatment.

(The duration of treatment and pressure requirements vary greatly depending on the food. Always check in the recipe).

STEP 9

Treat jars for the time recommended in the recipe.

The pressure used should be adjusted according to altitude.

(Refer to the table in section 2.3 to determine the processing time required.)

At the end of the treatment period, turn off the heat.

Wait until the pressure has fallen to zero.

(VERY IMPORTANT: Never open an autoclave which is still under pressure)

Open the pot without moving the jars.

Let stand 5 minutes to acclimate the jars to the ambient air.

STEP 10

Using the clamps, remove the jars from the pot and place them upright on a towel.

Avoid handling the jars for 24 hours because at this stage, the lids are not yet sealed.

NEVER place the hot jars in the refrigerator or a cold air.

STEP 11

Check the lids (they must be curved inward) to confirm that the treatment was successful.

If a lid is rounded up, this jar is not properly sealed. It can be treated a second time or stored in the refrigerator for quick consumption.

STEP 12

Labels the jars, taking care to include the nature of the preparation and the date of canning.

The jars should be stored tightly sealed in a cool, dry place, away from light.

For most foods, it is strongly recommended for use within 12 months after canning.

2.3 Processing adjustments for altitude

2.4 - Canning fresh Fruits

Several fruit will quickly brown by oxidation, once peeled. To prevent this, simply dip the peeled fruit in a bath of water with ascorbic acid or lemon juice. When using an ascorbic acid solution, refer to the manufacturer's instructions. The use of lemon juice is just as effective and much simpler, mix 1/4 cup (75 ml.) of lemon juice to 4 cups (1 L) of water.

The fruits are traditionally preserved in sugar syrup or juice. This method preserves the shapes, colors and flavors optimally. In the case of canned fruit, sugar is only used to enhance the flavor and appearance of products. It does not act as a preservative because the concentration is not hight enough. There is no indication against canning fruit without addeding sugar or use sugar substitutes.

There are many recipes to make syrup for canning fruit. The following table summarizes the four most popular.

The technique is always the same:

1 - Heat to dissolve sugar in water or juice.

2 - Add fruit and boil in the syrup until cooked.

3 - Pour the fruit into clean jars, leaving a space of 1/2 inch (13 mm.) at the top.

4 - Cover with hot liquid always keeping the 1/2 inch (13 mm.) of free space.

5 - Close the jars and process for conservation.

The vast majority of fruits can be process in a boiling water bath or by treatment in an autoclave (pressurized). Both methods are perfectly safe if properly used.

The following table shows the recommended processing time for the most popular fruits:

2.5 - Canning Vegetables

Vegetables, except tomatoes, are low in acidity. Pressure canning is the only safe method for vegetables.

Vegetables can be canned, raw or cooked. In most cases it is best to put them in jars without pre-cooking. The canning treatment is quite long and often more than enough to cook the products.

It is important to choose fresh vegetables and slightly immature. Bruised vegetables should be set aside for immediate consumption.

For canning raw vegetables, simply place them in clean hot jars and then cover them with boiling water up to 1 inch (27 mm.) from the top.

For cooked vegetables, pre-cooke them in boiling water. Pour the vegetables into jars and cover with the precooking liquid or boiling water up to 1 inch (27 mm.) from the top.

Note: For green vegetables, as they make the cooking water bitter, it is best to replace it with fresh boiling water to fill the jars.

The following table shows the recommended processing time for canning the most popular vegetables:

2.6 - Canning Meat, Poultry and Fish

Canning meat, poultry and fish is a very interesting alternative to freezing for hunters, trappers and fishermen as well as for families who buy groceries in bulk to save money.

The only safe method for canning meat, poultry and fish is the pressure canner (autoclave).

MEAT

Canning is particularly useful for the pieces that will be used in stews or soups. The products reserved for grilling, such as steaks, should not be canned. They should be kept in a vacuum-seal bag in the freezer.

To prepare the meat for canning, remove all excess fat and bones. Cut the meat into bite-size.

Cold Canning (raw meat)

Most red meat may be canned without pre-cooking.

Place the pieces of raw meat in the jars, leaving a 1 inch (27 mm) in height. Close the lids and process jars.

Hot Canning (pre-cooked meat)

Pre-cook the meat until it is "rare". Pour hot meat in the jars, leaving a 1 inch (27 mm) of head space. Cover the meat in boiling liquid (water, broth or tomato juice). Close the lids and process.

POULTRY

All poultry must be cooked before canning.

It should be cut into pieces and boil, braise or roast until it reaches a level of cooking medium to well done.

Place the pieces in clean, hot jars, leaving 1 inch (27 mm) of space at the top. Cover with hot liquid (water, broth). Close the lids and process.

FISH

Fish are usually canned raw. It will be cooked by the sterilization process.

Only fresh fish may be canned.

Thoroughly clean the fish. Ideally they should be gutted as soon as they are caught. Cut into sections slightly shorter than the depth of the jars used.

Place the pieces in jars, skin side outside. Do not add any liquid. Close the lids and process.

Chapter 3: Exercises (Recipes)

12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:

Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.

Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)

Recipe # 2 - Canned Pears (boiling water method)

Recipe # 3 - Canned fresh tomatoes (pressure canning method)

Recipe # 4 - Canned Carrots (pressure canning method)

2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.

Recipe # 5 - Tangerine marmalade (boiling water method)

Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)

Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)

Recipe # 8 - Marinara Sauce (pressure canning method)

Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.

Recipe # 9 - Plum jam with cinnamon (boiling water method)

Recipe # 10 - Nectarine Chutney (pressure canning method)

Recipe # 11 - Cherries and Raspberries Spread (boiling water method)

Recipe # 12 - Kedjenou chicken (pressure canning method)

By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.

Good canning and have fun!

Recipe # 1 (Easy)

Apple sauce with a touch of nutmeg and vanilla

Production:  10 - 1/2 pint  Jars

Preparation: 30 Minutes

Cooking: 20 Minutes

Ingredients:

Apples - [10 lbs.]  (4,5 Kg.)

White Sugar - [1 cup]  (250 ml.)

Ground Nutmeg - [1 teaspoon]  (5 ml.)

Vanilla extract - [1 teaspoon]  (5 ml.)

Lemon juice  - [1/4 cup]  (65 ml.)

Steps:

1- Prepare a large bowl of cold water and add the lemon juice to it.

2- Peel, core and slice apples. Place in the water.

3- Remove the apples from the bowl and drain.

4- In a large pot, cook the apples over medium heat for 3-4 minutes.

5- When the apples start to disgorge their juice, increase heat to high.

6- Stir regularly until apples are tender.

7- To produce an apple sauce, put everything in a blender or food processor to create a puree.

8- Add sugar, nutmeg and vanilla. Simmer for more 2 minutes to dissolve the sugar.

9- Pour into jars, close and process them.

- - - Home Canning process - - -

15 Minutes minutes in a boilling water bath

- or

8 Minutes of pressure canning under 6 lbs of pressure

Recipe # 2 (Easy)

Canned Pears

Production:  4 - 1 pint  Jars

Preparation: 30 Minutes

Cooking: 20 Minutes

Ingredients:

Pears - [4 1/2 lbs.]  (2 Kg.)

White Sugar - [1 1/4 cup]  (315 ml.)

Water - [5 1/2 cups]  (1,4 L.)

Water - [4 cups]  (1 L.)

Lemon juice  - [1/4 cup]  (65 ml.)

Steps:

1- In a large bowl, combine the lemon juice and 4 cups (1 litre) of cold water to create the protection bath (so that the fruits do not brown).

2- Wash, peel, slice and core the pears.

3-  Place the pears in the bowl.

4- In a large pot, bring the water and sugar to boil to create the syrup.

5- Gently place the the pears in the syrup.

6- Boil 5 minutes over medium heat.

7- Pack the fruit into sterilized jars and cover with hot syrup.

8- Close the jars and process them.

- - - Home Canning process - - -

20 Minutes minutes in a boilling water bath

Recipe # 3 (Easy)

Canned fresh tomatoes

Production:  6 - 1 Quart Jars

Preparation: 45 Minutes

Ingredients:

Plum Tomatoes - [20 lbs.]  (9,1 Kg.)

Lemon juice  - [12 tablespoons]  (180 ml.)

Steps:

1- Sterilize and keep warm the 6 jars needed.

2- Wash and blanch the tomatoes.

3- Remove the skins and remove the green, bruised or discolored parts.

4- Pour the lemon juice in each hot jar (1 tablespoon for 1 pint of tomatoes) or (15 ml. for 500 ml. of tomatoes).

5-  Fill the jars up to  1/2 inches (1 cm.) with tomatoes.

6- Pack the contents of the jars and add tomato until the juice fill the empty spaces.

7- Close the jars and process them.

8- Keep in a cool and dark storage.

- - - Home Canning process - - -

85 Minutes minutes in a boilling water bath

- or

25 Minutes of pressure canning under 11 lbs of pressure

Recipe # 4 (Easy)

Canned Carrots

Production:  4 - 1 pint  Jars

Preparation: 10 Minutes

Ingredients:

Carrots - [4 cups]  (1 L.)

Steps:

1- Wash and peel the carrots.

2- Slice or cut into sections slightly shorter than the jars.

3- Place the raw carrots in the jars, leaving 1 inch (27 mm) of free space at the top.

4- Cover the carrots with boiling water always leaving the free space of 1 inch (27 mm) at the top.

5- Process for conservation.

- - - Home Canning process - - -

25 Minutes of pressure canning under 11 lbs of pressure

Recipe # 5 (Medium)

Tangerine Marmalade

Production:  14 - 1/2 pint  Jars

Preparation: 45 Minutes

Cooking: 2 hours

Ingredients:

Tangerines - [5 lbs.]  (2,3 Kg.)

Limes - [2]

Lemons - [2]

Water - [3 cups]  (750 ml.)

White Sugar - [6 cups]  (1,5 L.)

Steps:

1- Wash the fruits by rubbing with a cloth because fruits are often coated with "wax".

2- Slice fruit in half (start with limes).

3- Slice each half into three vertically keeping it flat on the cutting board.

4- Slice very thin slices in width.

5- Place pieces of fruit and water in a large pot. Start with the limes that will simmer 15-20 minutes longer.

6- Bring to a boil, reduce heat, cover and simmer for one hour, stirring every 15 minutes.

7- When the bark of fruits is very tender (check lime peel), measure the cooked fruits. Measure as much sugar.

8- Bring the fruits to a boil. Add sugar and stir well to dissolve.

9- Bring to boil gently, uncovered, for about 20 minutes, stirring often.

10- Remove from heat when it reaches 220 °F (104° C).

11- Fill the jars.

12- Close the jars and process them.

- - - Home Canning process - - -

10 Minutes minutes in a boilling water bath

Recipe # 6 (Medium)

Pork Cretons à la JeBouffe

Production:  8 - 1/2 pint  Jars

Preparation: 15 Minutes

Cooking: 3 hours

Ingredients:

Minced Pork - [2 lbs.]  (908 g.)

Onions - [2 cups]  (500 ml.)

Milk - [1 cup]  (250 ml.)

Water - [1 cup]  (250 ml.)

8 peppers mix - [3 teaspoons]  (15 ml.)

Salt - [2 teaspoons]  (10 ml.)

Allspice - [1/2 teaspoon]  (3 ml.)

Garlic cloves - [3]

Duck fat - [1 cup]  (250 ml.)

Breadcrumbs - [1 cup]  (250 ml.)

Steps:

1- Minced finely the onion to produce 2 cups (500 ml.) of product.

2- In a large pot, combine pork, onions, milk, duck fat and allspice.

3- Warm under medium heat, stirring regularly.

4- Grind the mixture of peppers and add to the pot.

5- Minced finely the garlic and add it to preparation.

6- Simmer 3 hours over low heat. stirring occasionally.

7- Remove from the heat.

8- Add the breadcrumbs and stir until a uniform mixture.

9- Pour into sterilized jars.

10- Close the jars and process them.

- - - Home Canning process - - -

60 Minutes of pressure canning under 11 lbs of pressure

Recipe # 7 (Medium)

Quick and Tasty Green Ketchup

Production:  5 - 1 pint  Jars

Preparation: 30 Minutes

Rest time: 1 Day

Cooking: 10

Ingredients:

Green Tomatoes - [8 cups]  (2 L.)

Pickling Salt - [3 tablespoons]  (45 ml.)

White Sugar - [2 cups]  (500 ml.)

Mustard Seeds - [3 tablespoons]  (45 ml.)

Celery seed - [1/2 teaspoon]  (3 ml.)

Turmeric powder - [1/2 teaspoon]  (3 ml.)

Onions - [3 cups]  (750 ml.)

Red pepper (sweet) - [1]

Cayenne pepper - [1/8 teaspoon]  (1 ml.)

White vinegar - [2 cups]  (500 ml.)

Steps:

1- Wash and slice the green tomatoes, stir in salt and let rest overnight.

2- Drain tomatoes and set aside.

3- In a large pot, combine vinegar, sugar, seeds, turmeric and onions. Bring to a boil and simmer slowly for 5 minutes.

4- Add the drained tomatoes, sweet pepper and cayenne.

5- Bring to a boil and simmer for 5 minutes, stirring from time to time.

6- Pour into sterilized jars.

7- Close the jars and process them.

- - - Home Canning process - - -

15 Minutes minutes in a boilling water bath

Recipe # 8 (Medium)

Marinara Sauce

Production:  2 - 1/2 pint  Jars

Preparation: 5 Minutes

Cooking: 20 Minutes

Ingredients:

Tomatoes  (28 oz. can) - [1]

Olive oil - [1/3 cup]  (85 ml.)

Garlic cloves - [4]

Steps:

1-  Peel, degerm and chop coarsely garlic.

2- In a saucepan seal garlic in oil for 1 minute.

3- Add tomatoes, simmer for 20-25 minutes, (when the oil rises to the surface, the sauce is ready to serve) .

- - - Home Canning process - - -

45 Minutes minutes in a boilling water bath

- or

20 Minutes of pressure canning under 6 lbs of pressure

Recipe # 9 (Complex)

Plum jam with cinnamon

Production:  6 - 1/2 pint  Jars

Preparation: 10 Minutes

Cooking: 100 Minutes

Ingredients:

Italian plums - [2 1/2 lbs.]  (1,1 Kg.)

White Sugar - [6 cups]  (1,5 L.)

Lime (Juce and Zest) - [1]

Cinnamon (Stick) - [1]

Butter - [1 tablespoon]  (15 ml.)

Water - [1 cup]  (250 ml.)

Steps:

1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.

2- Add the cinnamon stick with the stones and close the bag.

3- Place the plums, the bag, the zest and the lime juice in a large pot and add the water.

4- Bring to a boil, reduce heat and simmer for one hour.

5- Add the sugar and butter. Stir well.

6- Bring back to a boil and cook 20 minutes over high heat.

7- Remove from heat.

8- Remove the bag of fruit stones and cinnamon.

9- Pour into sterilized jars.

10- Close the jars and process them.

- - - Home Canning process - - -

10 Minutes minutes in a boilling water bath

Recipe # 10 (Complex)

Nectarine Chutney

Production:  6 - 1/2 pint  Jars

Preparation: 45 Minutes

Rest time: 20 Minutes

Cooking: 60 Minutes

Ingredients:

Nectarine - [8 cups]  (2 L.)

Pickling Salt - [2 tablespoons]  (30 ml.)

Brown Sugar - [2 1/2 cups]  (625 ml.)

Red wine vinegar - [1 1/2 cup]  (375 ml.)

Worcestershire sauce - [1/4 cup]  (65 ml.)

Onion (large) - [1 cup]  (250 ml.)

Lime (juice) - [3/4 cup]  (190 ml.)

Garlic cloves - [2]

Jalapeno peppers - [2]

Crystallized Ginger - [2 tablespoons]  (30 ml.)

Ground Cloves - [1/4 teaspoon]  (1 ml.)

Cinnamon - [1/4 teaspoon]  (1 ml.)

Steps:

1- Blanch, peel and chop the nectarines in larges pieces until you have 8 cup of it.

2- Mix the Nectarines and the salt in a large bowl and let stand for 20 minutes.

3- Chop finely the oignon, pepper, garlic and ginger.

4- In a large saucepan, mix the brown sugar, the vinegar and the Worcestershire sauce and bring to a boil.

5- Stir in the nectarines and return to a boil then simmer for 15 minutes.

6- Transfer the nectarines to a bowl. Set aside.

7- In the saucepan, add all the remaining ingredients and bring to a boil. Simmer for 10 minutes.

8- Return the nectarines to the saucepan and boil gently for 25 minutes.

9- Pour the hot chutney into sterilized jars.

10- Close the jars and process them.

- - - Home Canning process - - -

15 Minutes minutes in a boilling water bath

- or

5 Minutes of pressure canning under 6 lbs of pressure

Recipe # 11 (Complex)

Cherries and Raspberries Spread

Production:  8 - 1/2 pint  Jars

Preparation: 60 Minutes

Rest time: 60 Minutes

Cooking: 30 Minutes

Ingredients:

Cherries - [4 lbs.]  (1,8 Kg.)

Raspberries - [4 1/2 lbs.]  (2 K.)

White Sugar - [2 cups]  (500 ml.)

Steps:

1- Wash and hull the fruits.

2- Remove the stones from the cherries, and chop coarsely.

3- Mix the fruit in a large nonmetallic bowl, and sprinkle with sugar. Mix and cover 30 minutes.

4- Mix again and leave aside another for 30 minutes.

5- Pour the fruits in a large heavy saucepan, bring to boil, stirring.

6-  Reduce heat and simmer uncovered until fruits are tender, stirring occasionally.

7- Reduced to puree directly in the pan or pass everything through a food mill (potato masher).

8- Fill the jars.

- - - Home Canning process - - -

10 Minutes minutes in a boilling water bath

Recipe # 12 (Complex)

Kedjenou Chicken

Production:  4 - 1 pint  Jars

Preparation: 30 Minutes

Cooking: 40 Minutes

Ingredients:

Chicken (large) - [1]

Eggplant (large) - [1]

Zucchini  - [1]

Plum Tomatoes (28 oz. can) - [1]

Garlic cloves - [2]

Onion (large) - [1]

Laurel leafs - [6]

Thyme (branch) - [1]

Grated ginger - [3 tablespoons]  (45 ml.)

Hot cherry pepper - [1]

Maggi's Cube or Knorr's cube - [1]

Salt & Pepper to taste

Tomato paste (5.5 oz. can)

Steps:

1- Cut the chicken, eggplant, zucchini, onion and garlic into pieces and place in a pressure cooker (autoclave).

2- Add the tomatoes, bay leaves, thyme, ginger, chili cherry, salt and pepper.

3- Put the lid on the pot to cook under pressure for 20 minutes.

4- Remove from eat and let the pressure drp to zero.

5- Add the 'Maggi' cube and ajust the seasonning.

6- Cook another 20 minutes uncovered, on medium-low heat to blend the flavors.

7- Serve on rize or pour in sterelised jars and process for preservation.

- - - Home Canning process - - -

75 Minutes of pressure canning under 11 lbs of pressure

Some useful references

(1) The companion website for this guide. All new information and recipes

JeBouffe Home Canning Guide

(2) The most comprehensive source of information is, without question, the USDA guide. It is an essential reference tool.

USDA Complete Guide to Home Canning, 2009 revision

(3) The Canadian government provides some basics on the website of Health Canada.

Food Safety Tips for canning food

(4) The leading supplier of mason jars and equipment for home canning recipes offer some advice on how to use their various products.

Bernardin Website

Ball Website

About the authors

JeBouffe is a husband and wife team passionate by cooking and technology. Francois develops, tests, and documents the recipes in addition to taking care of the computer side of the editing work for the web sites and electronic books. Edith focuses primarily on the layout, proofing and editorial research.

In our hyper-stressed world, Edith and Francois are trying to help peoples concerned that they do not have time to cook by giving them a few simple and affordable tools and tips. Their recipes are not only convenient but they are original, quick and easy to cook.

Knowing that healthy eating is essencial to maintain a great quality of life, they cook and feed their blog: http://www.jebouffe.com/en/ with tasty recipes for all to enjoy. To share their culinary discoveries and considering the growing popularity of the website, they decided to group, in ebooks forms,the most interesting of their recipes.

To date they have released six titles on subjects as diverse as home canning, jams and pickles, muffins, pasta, soups and tomatoes.

###

Available titles in

JeBouffe Home Canning Guide

JeBouffe Home Canning Recipes Vol1

Available titles in

Delicious Muffins

Soups from Garden Vegetables

Pasta Sauces

Tomatoes from appetizer to dessert

JeBouffe on the web

JeBouffe Home Canning

The compagnion site for this book.

Jebouffe Home Canning mailling list

To be notify of any new recipe or informations on canning

JeBouffe publications catalog

JeBouffe recipes blog

JeBouffe Facebook page

JeBouffe on Twitter

Table of Contents

Chapter 1: Principles of food preservation

Chapter 3: Exercises (Recipes)

Introduction

Chapter 2: Canning Methods

Some useful references

About the authors

Available titles by JeBouffe

JeBouffe on the web

Table of Contents

Chapter 1: Principles of food preservation

Chapter 3: Exercises (Recipes)

Introduction

Chapter 2: Canning Methods

Some useful references

About the authors

Available titles by JeBouffe

JeBouffe on the web