COLD CANNING/PRESERVING

Written By Catherine Trame

CANNING is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars or cans and heating them to a temperature that destroys microorganisms that could be a health hazard or cause the food to spoil. Canning also inactivates enzymes that could cause the food to spoil. Air is driven from the jar or can during heating and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it microorganisms to recontaminate the food.

ROGER’S SALSA RECIPE - Yields 7 Pints

  • 9 to 10 firm tomatoes

  • 2.5 cups chopped bell peppers

  • 2.5 cups chopped white onions

  • 1 cup white vinegar

  • 12 oz can tomato paste

  • 8 tsp minced garlic

  • 6 tsp canning salt

  • 1 Tbsp cilantro

  • 10 tiny hot peppers (can omit if you don’t like spicy)

    Wash tomatoes and cut a small “X” on bottom of tomatoes with a knife. Drop a few tomatoes at a time into boiling water for 45 seconds. Remove from water with tongs, drop them into ice water, remove from ice water and remove skins. Cut tomatoes yielding 9 cups chopped. Mix tomatoes with the rest of ingredients in a large cooking pot, bring to a boil and let simmer for 30 minutes. Pour hot mixture into clean jars that have been heated in the oven or microwave (do not pour hot liquid into cold jars or the jars may break). Place the lids in boiling water and remove with a magnet or tongs. Cover the filled jars with hot lids and rings. Using tongs, place filled jars into a large canner of hot water, make sure jars are covered with at least one inch of water and bring to a boil. Let boil for 30 minutes. Remove jars from canner, place on and cover with a towel to let cool. You will hear the lids pop confirming the jars are sealed.

ROGER’S BREAD AND BUTTER PICKLES - Yields 9 to 10 Quarts

  • 15 lbs sliced cucumbers

  • 2.5 lbs chopped onion

  • 3/4 cup pickling salt

  • 5.5 cups sugar

  • 5.5 cups white vinegar

  • 2 Tbsp mustard seed

  • 2 Tbsp turmeric

    Wash pickles, cut off ends and slice. Combine pickles, chopped onions and salt. Let stand for 3 hours, stirring occasionally. After 3 hours, drain the liquid off. In separate pot combine sugar, vinegar, mustard seed and turmeric. Bring mixture to a boil, stirring all the time. Add mixture to the cucumbers and heat to 200 degrees, stirring constantly. Pour hot mixture into clean jars that have been heated in the oven or microwave (do not pour hot liquid into cold jars or the jars may break). Place the lids in boiling water and remove with a magnet or tongs. Cover the filled jars with hot lids and rings.

Catherine Trame
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