Peppers - National Center for Home Food Preservation
网页Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth.
National Center for Home Food Preservation - National Center for …
网页Canning Tomatoes, Introduction. Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning. Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Acidification: To ensure safe acidity in whole ...
Lemon Curd, Canned - National Center for Home Food Preservation
网页Process time starts after the water in the canner comes to a full boil over the tops of the jars. 3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces. 4.
Spaghetti Sauce with Meat - National Center for Home Food …
网页Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired.
How Long Can I Store Frozen Foods - National Center for Home …
网页Freeze and store food at 0°F or lower for the best quality. Freeze foods as soon as they are packed and sealed. Do not overload the freezer with unfrozen food. Leave space among new, warm packages so the cold air can circulate freely around them. When the food is frozen, stack and store the packages close together if desired.
Zucchini-Pineapple - National Center for Home Food Preservation
网页Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process.
Chili Con Carne - National Center for Home Food Preservation
网页Combine beans with 5-1/2 cups of fresh water, and 2 teaspoons salt. Bring to a boil. Reduce heat simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes.
General Canning FAQs - National Center for Home Food …
网页2. Remove the lid and empty the contents of the jar into a large pot and heat to boiling. 3. Fill a clean jar with the heated food, remove air bubbles, and top with a new lid. 4. Reprocess using a tested recipe for a hot-pack product. If there is no tested hot-pack recipe, the product may not be safely reprocessed.
Spinach and Other Greens - National Center for Home Food …
网页Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations ...
Tuna - National Center for Home Food Preservation - University of …
网页Cut quarters crosswise into lengths suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired.