!!Please Read!!

Hello Nash’s Customers!

Canning can be fun and simple, but it needs to be done right.

As none of us here at the farm store have professional training from USDA about food safety we are prohibited from offering any food safety recommendations since this is ‘life or death advice.’

Pickling Vegetables Booklet

People who have access to the internet can find all of the information for safe canning at no charge at the National Center for Home Food Preservation site:  www.uga.edu/nchfp

·        4 cloves garlic

Combine vinegar, water and salt to make a brine, heat over medium. 

Sterilize 4 one quart jars. 

Place in each hot jar: one clove garlic, 6 whole pepper corns, 1 head dill, 1 whole clove and 1 small red chili pepper. 

Pack cucumbers closely into jars. 

Bring the brine to the boiling point. 

Fill the jars with the brine. 

Follow the USDA recommendations for pickling cucumbers:
http://www.uga.edu/nchfp/how/can_06/quick_dill_pickles.html 

Allow pickles to ripen for at least 5 days.

Dilled Green Beans

(yields 4 pints)

From the kitchen of Janet French 

Heat together water, vinegar, salt and cayenne pepper to make a brine. 

Wash beans. 

Snap off ends to fit in the jar. 

Pack beans into hot sterilized jars. 

To each pint add one clove garlic, one head dill and one red pepper. 

Bring brine to a boil and pour over beans. 

Follow USDA instructions for canning pickled green beans -
http://www.uga.edu/nchfp/how/can_06/dilled_beans.html 

Wait six weeks before eating.

Sterilize jars.
Break cauliflower into small flowerets; cook in boiling water 5 minutes; drain. 
Cut remaining vegetables into bite sized pieces and mix in a big bowl. 
Mix the vinegar, water, salt, celery, dill and mustard seed to make brine, heat over medium. 
Pack hot jars with random vegetables, bring brine to a boil and fill to 1/2” head space. 

Follow the USDA recommendation for processing pickled mixed vegetables:
http://www.uga.edu/nchfp/how/can_06/pickled_mixed_veg.html

 Mom’s Canned Tomatoes

(makes about 6 quarts)

From “Home Canning Cook Book” c. 1973

• 15# tomatoes
• Lemon juice
• Salt

Use firm, fully ripe tomatoes of about the same size. 

To loosen skins, dip tomatoes in boiling water 1/2 minute. 

Water must be kept at or near the boiling point. 

Then dip tomatoes quickly into cold water before peeling. 

Peel and cut out stem ends and cores, if present - reserve liquid for filling jars to top. 

You may pack small tomatoes whole, but cut large tomatoes in quarters or eighths - reserve this liquid also. 

Use a spoon to scrape out excess seeds, if desired. 

In an 8-10 quart kettle, bring tomatoes to boiling, stirring constantly but gently. 

Pack hot tomatoes into hot jars; leave 1/2” head space. 

Add 1 tsp. lemon juice to each pint and reserved liquid to that 1/2” head space. 

Follow USDA recommendations for processing tomatoes:

http://www.uga.edu/nchfp/how/can_03/tomato_juice_pack.html  

1.     Wash and rinse air tight 8oz. containers.

2.     Prepare fruit.  Measure fruit into large bowl.

3.     Measure sugar or honey or sugar substitute.  Add to fruit; stir well.

4.     Bring water to a boil.  Put in blender/food processor.  Add pectin and blend 1-2 minutes until all powder is dissolved.

5.     Add hot liquid pectin to fruit; stir until well mixed.

6.     Add calcium water; stir well.  Jell should appear.  If not continue adding 1 tsp. calcium water and stirring well until jell appears. Jell may be softer than cooked jam.

7.     Fill containers to w/in 1/2” of top.  Put on lids. 

Store in freezer immediately.  Keep in refrigerator to eat and after thawing.  Lasts about 1 week in refrigerator.

*May not jell well as raw jam.  If not; put runny jam in pan, bring to boil & stir 1-2 min.  Jells when cool.  Store cooled jam in freezer.  Lasts 2-3 weeks in refrigerator.  www.pomonapectin.com