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How to Can

Filling and Sealing Jars
Ladle prepared food through a wide-mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not too tightly.Hot Water Bath
Place filled jars on a rack in a water bath canner or deep, covered kettle filled with hot, but not boiling, water. Arrange jars on the rack so they do not touch each other or the sides of the canner. Add hot water as needed to cover the jar tops with an inch or two of water. Bring the water to a boil, and boil with the canner covered for 10 minutes or the time given in recipe. Start counting the processing time when the water reaches the boil. At altitudes about 3,000 feet, add 2 minutes` processing time for each additional 1,000 feet. Remove jars with a jar lifter and cool on a folded towel or rack in a draft-free place. Leave pace between the jar for air to circulate.PLEASE NOTE: According to the USDA, ALL jams, jellies and preserves should be processed in a water bath for 10 minutes - NO LESS!Test for a Seal
To test the seal, press down the center of each lid with your finger. Lid that are sealed will stay down.As an alternative to boiling canning jars to sterilize them, place the clean jars in a cold oven, set temperature to 250 degrees F, and leave them for 30 minutes.Testing Jell Point
The first method is to take the temperature of boiling water, then cook the jelly mixture to a temperature 8 degrees F higher than your boiling point. The temperature to reach at sea level is 220 degrees F. At this point, enough liquid has evaporated from the juice mixture to concentrate the sugar, acid pectin and transform it into jelly.The second method is to dip a cool metal spoon into the boiling liquid. Lift the spoon out and tip it so that the jelly runs off the side of the spoon. When the jelly falls in two drops and then flows together to form a sheet, it is ready.Another test is to put a spoonful of jelly onto a cold plate and place it in the freezer for a few minutes. The mixture will set if the jell point has been reached. Remember to remove the kettle from the heat while you perform this test.

Artillery jam
Artillery JamThis makes a beautiful Christmas time hors d`oeuvre when used in combination with Jalape?o Pepper Jelly.6 large red bell peppers2 tablespoons salt1 cup cider vinegar2 cups granulated sugarRed food coloring (optional)Seed peppers and grind them c (Upload by user)

Beet jelly
Beet Jelly6 cups strained beet juice1/2 cup lemon juice2 packages Sure Jell�8 cups granulated sugar2 small boxes raspberry gelatinPut beet juice, lemon juice and Sure Jell� into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, t (Upload by user)

Bottled hell
Bottled Hell22 large jalape?os, chopped1 cup vinegar1/4 cup water32 ounces catsup1/4 teaspoon garlic powderMix hot peppers and vinegar; stir. Add catsup and stir. Simmer for 15 minutes. Pour into sterilized jars or bottles. Seal or keep in refrigerator. (Upload by user)

Bread and butter pickles
Bread and Butter Pickles10 medium cucumbers3 medium onions1/4 cup salt1 cup vinegar1/2 teaspoon celery seed1 cup water1/2 teaspoon mustard seed3/4 cup granulated sugar1/4 teaspoon turmericCut cucumbers in thin slices. Slice onions. Combine cucumbers (Upload by user)

Carrot jelly
Carrot Jelly1 pound carrots1 package Sure Jell Fruit Pectin1 package orange Kool Aid5 cups granulated sugarBoil carrots until soft. Remove carrots and measure 3 1/2 cups of the juice in pan to make jelly. Boil juice for 1 minute.Add remaining ingredients and boi (Upload by user)

Corn cob jelly
Corn Cob Jelly12 dried red corncobs*3 pints water1 package powdered pectin3 cups granulated sugar1 tablespoon lemon juice* Red corncobs come from what is termed "field corn" that is raised to feed animals.Rinse cobs well. Break in half. Boil gently (Upload by user)

Coney island relish
Coney Island Relish5 cups ground cucumber3 cups ground onion2 ground hot red peppers2 ground sweet bell peppers1 cup ground celery3/4 cup salt6 cups water4 cups vinegar3 cups granulated sugar2 teaspoons mustard seed2 tablespoons celery seedM (Upload by user)

Catsup
Catsup1 gallon tomato juice3 to 4 cups vinegar3 cups granulated sugar2 tablespoons salt1 teaspoon black pepper1/4 teaspoon red cayenne pepper (optional)1 teaspoon cloves4 teaspoons cinnamonPlace in large heavy kettle. Tie cloves and cinnamon in a cloth (Upload by user)

Candied cucumber pickles
Candied Cucumber Pickles7 pounds large, yellow cucumbers1 cup pickling lime1 gallon water3 cups vinegar, divided1 small bottle red food coloring1 tablespoon alum10 cups granulated sugar8 cinnamon sticks1 (10 ounce) package red hot candiesPeel, then (Upload by user)

Five pepper jelly
Five Pepper Jelly2 large red bell peppers1 large green bell pepper4 large jalape?o or serrano peppers1/2 small onion, finely chopped2 teaspoons salt, divided1 1/2 cups red wine vinegar1/2 cup fresh lemon juice1/2 teaspoon chili powder1/2 teaspoon crushed r (Upload by user)
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Anytime cucumber slices
Anytime Cucumber Slices3 to 4 large cucumbers, sliced2 medium onions, thinly sliced3 tablespoons minced fresh dill or 1 tablespoon dill weed1 cup granulated sugar1/2 cup vinegar1/2 cup water1 teaspoon saltIn a bowl, combine cucumbers, onions and dill. In a (Upload by user)
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Candied dill slices
Candied Dill Slices1 jar cheap dill chips, drained3 cups granulated sugar1/3 cup vinegar1/2 teaspoon celery seed1/2 teaspoon mustard seedMix sugar, vinegar, celery seed and mustard seed. Add drained pickles. Stir until sugar is melted, then return to jar. (Upload by user)
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Caponata
Caponata (Aubergine Salad � Italy)1 pound eggplant, cut into cubes2 tablespoons olive oil4 stalks celery, sliced1 onion, sliced8 ounces tomatoes, peeled and chopped2 tablespoons capers2 tablespoons pine nuts1 tablespoon granulated sugar1/2 cup red wine vin (Upload by user)
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Garlic jelly
Garlic Jelly1/2 cup fresh garlic, finely chopped2 cups white wine vinegar5 1/2 cups granulated sugar3 cups water1 (2 ounce) package powdered pectin1/4 teaspoon butter or oil2 drops food coloring (optional)Combine garlic and vinegar in a 2 quart kettle. Simm (Upload by user)
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Cherry pickles
Cherry Pickles1 quart store bought dill slices, drained2 jars maraschino cherries, with juice3 cups granulated sugar1 cup vinegar1 tablespoon mustard seedPut sugar, vinegar and mustard seed into a pan with cherry juice. Bring to a boil. Pour syrup over pickles and (Upload by user)
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Chili sauce
Chili Sauce12 to 14 pounds ripe tomatoes2 bunches celery, chopped4 cups chopped onions3 green bell peppers, chopped1/2 tablespoon ground cloves1 tablespoon dry mustard2 sticks cinnamon2 pounds brown sugar1/4 cup salt4 cups cider vinegarScald and (Upload by user)
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