Canning Fruit-based Baby Foods Recipe
Yield: 1 GuideRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.
Caution: Do not attempt to can vegetables, red meats, or poultry
meats, because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2
days for best quality.
Table 1. Process time for fruit-based baby foods in a boiling-water
canner.
Style of Pack: Hot Jar Size: Pints
* 0 - 1,000 ft ........ 20 min * 1,001 - 6,000 ft .... 25 min * Above
6,000 ft ...... 30 min
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: CANNING HOT PEPPERS
Categories: Vegetables, Hot
Yield: 10 Servings
2 c Hot peppers, any kind
Olive oil, extra virgin
1 Garlic clove, chopped (opt)
6 Drops lemon juice (opt)
Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and
veins and stems, Saute with garlic in extra virgin olive oil until
tenter but not brown, pack still hot peppers tightly into jar leaving
1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to
300 degrees, using a pointed knife pierce a hole down the center of
the peppers to the bottom of the jar, pour the hot oil into this hole
a little at a time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a paper towel and
apply the cap tightly. No further processing is needed. The jarred
product is shelf stable (check for the requisite depressed lid). Be
sure to sterilize the lid at the very least, the hot oil will
sterilize the jar and peppers.
Source from luhu.jp
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.
Caution: Do not attempt to can vegetables, red meats, or poultry
meats, because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2
days for best quality.
Table 1. Process time for fruit-based baby foods in a boiling-water
canner.
Style of Pack: Hot Jar Size: Pints
* 0 - 1,000 ft ........ 20 min * 1,001 - 6,000 ft .... 25 min * Above
6,000 ft ...... 30 min
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: CANNING HOT PEPPERS
Categories: Vegetables, Hot
Yield: 10 Servings
2 c Hot peppers, any kind
Olive oil, extra virgin
1 Garlic clove, chopped (opt)
6 Drops lemon juice (opt)
Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and
veins and stems, Saute with garlic in extra virgin olive oil until
tenter but not brown, pack still hot peppers tightly into jar leaving
1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to
300 degrees, using a pointed knife pierce a hole down the center of
the peppers to the bottom of the jar, pour the hot oil into this hole
a little at a time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a paper towel and
apply the cap tightly. No further processing is needed. The jarred
product is shelf stable (check for the requisite depressed lid). Be
sure to sterilize the lid at the very least, the hot oil will
sterilize the jar and peppers.
Source from luhu.jp