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CANNING RECIPES: BOILING WATER METHOD

The following recipes are safely canned by the boiling water method. Do not

pressure can these recipes because the food quality would be unacceptable.

APPLE BUTTER

4 pounds 4- to 6-inch

cucumbers, cut into slices

2 pounds onions, thinly

sliced (about 8 small)

⁄

cup canning salt

2 cups sugar

2 tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ginger

1 teaspoon peppercorns

3 cups vinegar, 5% acidity

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover

with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in

a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a

boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove

air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning

method described on page 43. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and

develop a satisfactory ﬂavor.

2 quarts raspberries

1 package powdered pectin

⁄

cup water

1 tablespoon lemon juice

1 tablespoon grated lemon peel

6 cups sugar

16 medium apples (about

4 pounds)

4 cups sugar

2 teaspoons cinnamon

¼ teaspoon cloves

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut

apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until

apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook

slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to

prevent sticking. (If too thick, add a small amount of water or apple juice for desired

consistency.) Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two-

piece caps. Process 10 minutes using boiling water canning method described on

page 43. Yield: about 5 pints.

RASPBERRY JAM

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot.

Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved.

Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.

Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust

two-piece caps. Process 10 minutes using boiling water canning method described on

page 43. Yield: about 5 half-pints.

BREAD AND BUTTER PICKLES

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large sauce-

pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes.

Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each

jar. Ladle hot liquid over cucumbers, leaving

⁄

-inch headspace. Remove air bubbles.

Adjust two-piece caps. Process pints 15 minutes using boiling water canning method

described on page 43. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and

develop a satisfactory ﬂavor.

ZESTY SALSA

10 cups chopped, seeded, peeled,

cored tomatoes (about 6

pounds)

5 cups chopped and seeded long

green peppers (about 2

pounds)

5 cups chopped onions (about

1½ pounds)

2½ cups chopped and seeded hot

peppers (about 1 pound)

1¼ cups cider vinegar

3 cloves garlic, minced

2 tablespoons cilantro, minced

1 tablespoon salt

1 teaspoon hot pepper sauce

(optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring

mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars,

leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling

water canning method described on page 43. Yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from

being burned.

For boiling water canning information for fruits and tomatoes, refer to page 19

For additional information and recipes, consult the Ball Blue Book or visit

www.freshpreserving.com.

Recipes provided by Jarden Home Brands, marketers of Ball



Fresh Preserving Products.

DILL PICKLES

8 pounds 4- to 6-inch

cucumbers, cut lengthwise

into halves

¾ cup sugar

cup canning salt

1 quart vinegar, 5% acidity

1 quart water

3 tablespoons mixed pickling

spices

Green or dry dill

(1 head per jar)

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