Canning Tube

Canning Tube
If playback doesn't begin shortly, try restarting your device.
Videos you watch may be added to the TV's watch history and influence TV recommendations. To avoid this, cancel and sign in to YouTube on your computer.
An error occurred while retrieving sharing information. Please try again later.
0:03 / 3:33 • Watch full video Live
Watch ads now so you can enjoy fewer interruptions

© 2016 A Walking Conundrum publication. All rights reserved. Simple theme. Theme images by enjoynz . Powered by Blogger .

Classic KERR Home Canning Booklet--originally published by KERR Glass MFG. Corp. (1948-1969)--including all the original home canning information and recipes: canning methods, processing methods, canning time tables, soups, fruits, vegetables, jellies, jams, preserves, fruit butters, conserves, marmalades, pickles, pickling, catsups, chutneys, relishes, meats, and fish.
The time given in the time tables in this book is for the half pint, one-pint or one-quart, (for half gallon gars see following note). For all size jars the time must be increased when boiling water bath is used at an altitude of 1,000 feet or more. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet.
When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude.
Time for Different Size Jars— The time in these tables for water bath canning applies to half pint, pin and qart jars. If canning fruit in water with with half gallon jars add 10 minutes to processing time; for pressure cooker add 5 minutes to processing time. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. For half pints, use time for pints.
( See footnotes, page 8 ) A pressure cooker is recommended for processing low-acid foods as it gives a greater degree of safety.
NOTE: A pressure cooker is recommended for processing all meats as it gives a greater degree of safety. DO NOT add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar. (See footnotes, page8 .)
This website is for historical purposes only. The information contained herein was originally written and published by the Kerr Glass Manufacturing Corporation. Copyright 1948, 1950, 1952, 1953, 1955, 1958, 1965, 1969 KERR GLASS MFG. CORP.
"KERR" is a registered trademark of Hearthmark, LLC LIMITED LIABILITY COMPANY DELAWARE 9999 E. 121st St. Fishers INDIANA 46037
The KERR Glass Manufacturing brand is owned by Hearthmark, LLC dba Jarden Home Brands. All Rights Reserved.
Walking Conundrum is not associated with Hearthmark or Jarden Home Brands
Wash, pare, core, cut in pieces. Drop in slightly salted water. Drain. Boil 3 to 5 minutes in syrup . Pack. Add syrup to water.
Wash, halve and pit. Pack. Add syrup or water.
Wash, stem, pack. Add syrup and water.
Wash, stem, pit. Pack. Add syrup or water.
Wash, remove stems. Boil 3 minutes in heavy syrup . Pack.
Wash, stem, pack. Add syrup or water.
Soak in cold water overnight. Boil 10 minutes in same water. Pack.
Cover with fresh water, boil 2 minutes. Drain and use this water to make syrup. Boil 5 minutes in syrup. Pack, add syrup.
Crush fruit, heat slowly, strain. Heat juice according to recipe. Pour into jars.
Wash, stem, pack. Add syrup or water.
Pack into jar. Process in oven at 225° for 45 minutes.
Peel, pack, add syrup , or boil 3 minutes in syrup, pack, add syrup.
Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup . Pack. Add syrup.
Slice, peel, remove eyes and core. Boil in syrup 5 to 10 minutes. Pack. Add syrup.
Wash, prick skins. Pack. Add syrup .
Prepare as per recipe. Cook until thick. Pack. Process in water bath.
Wash, cut into pieces. Pack. Add syrup . Or bake until tender. Pack. Add syrup.
Wash, stem, boil gently for 3 minutes in syrup . Cover the kettle and let stand for several hours. Pack.
Scald 1/2 minute, cold dip, peel, core, quarter. Pack.
Scald 1/2 minute, cold dip, peel, core. Pack. Cover with tomato juice.
Wash, peel, cut in pieces. Simmer until soft, press thru fine sieve. Bring to boil. Pour to within 1/4 inch of top of jar.
Use tough part, boil. Press through sieve, pour into jars.
Mix ingredients. Boil ten minutes. Pack into jars.
Boil peas until soft, press thru sieve. Pack into jars.
Cover bones and trimming with water. Season. Cook 2 hours. Remove bones. Pour into jars.
Cook all ingredients until soft. Press through sieve. Pack.
Mix vegetables. Cook tender; sieve. Add flour and butter; bring to boil; pour into jars.
Use any vegetable combinations. Boil 5 minutes or pack raw. Pack into jars. Process time necessary for vegetable requiring longest processing.

Was this page helpful?
Yes
No

Performance & security by Cloudflare

You cannot access www.tasteofhome.com. Refresh the page or contact the site owner to request access.
Copy and paste the Ray ID when you contact the site owner.

Ray ID:

74f3c9dd8ed516b7

74f3c9dd8ed516b7 Copy

For help visit Troubleshooting guide

The Wife Is First
Dark Cartoon Porn
Naked Decay

Canning Tube

Report Page