Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
Category: Preservation
Preserving Tomato Sauces & Ketchup
Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...
Drying Fruits
Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature’s candy. Dried fruit tastes sweeter because the...
Drying Vegetables
Vegetables can be preserved by drying. The longer the drying time, the less flavorful and the less tender the product. The drying time can be hastened by drying small, uniformly cut pieces. Because...
Syrups for Preserving Fruits
Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...
Preserving Vegetables
(Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups) Canning Asparagus — Spears or Pieces Quantity: An average of 24½ pounds is needed per canner load of 7...
Pickled Peppers
Caution When working with hot peppers, wear plastic gloves while handling them, or wash hands thoroughly with soap and water before touching your face. To Peel Peppers Use one of the following...