A QUICK CHART TO HELP YOU DECIDE WHAT TO DO DIFFERENTLY NEXT TIME
FINDING YOUR ALTITUDE
Go to www.weather.gov. You will see a United States map; click on your area, which will bring up a map of the region around you. Click on the map closest to where you live. Look for the altitude that appears under the “Point Forecast” that comes up on the page. This works for most areas of the United States.
You can also call your county Cooperative Extension office or local USDA conservation district office and they can give you your general altitude. Look under “government” in the phone book or finPPROXIMATE U.S. Md the number online.
GETTING PRESSURE GAUGES CHECKED FOR ACCURACY
Call your county Cooperative Extension office first. The office is an outreach office of a university or college and many have educators who specialize in food and nutrition. They can test your dial at the office or tell you where to get it checked. Find your Cooperative Extension office at www.csrees.usda.gov. Click on your state and then your county. Or look in the phone book under “government.”
The manufacturer of your canner can also check the gauges or suggest a place to have them checked. There should be a number in your instruction booklet. If the instructions are missing, you can look up the contact information online.
National Presto Industries also offers pressure gauge checking. They can be reached at 3925 N. Hastings Way, Eau Claire, WI 54703; (800) 877-0441; www.gopresto.com.
You can purchase new gauges to replace those that are defective.
HOTLINES
Ball and Kerr: (800) 240-3340
Kraft Foods: (800) 431-1001
Pomona and Mrs. Wages: (413) 772-6816
USDA Meat and Poultry: (800) 535-4555
BOOKS
When purchasing books, look for the most up-to-date editions. New food safety research has determined that some older canning recipes are not safe. Books published before 1980 may have serious safety flaws, and research is changing what we know about food preservation every year.
Ball Blue Book 100th Anniversary Edition
Available at www.freshpreserving.com and at many bookstores, including Amazon.
New USDA Complete Guide to Home Canning
Available at www.extension.purdue.edu/store
So Easy To Preserve
Published by University of Georgia, available at www.soeasytopreserve.com
WEBSITES
National Center for Home Food Preservation
Most current research-based information based at the University of Georgia; lots of helpful online information.
Pick Your Own
Directions for canning all kinds of fresh produce. They also have supplies for sale.
Simply Canning
Good canning information.
Using and Caring for a Pressure Canner
www.Cals.uidaho.edu/edComm/pdf/PNW/PNW0421.pdf
Learn more about pressure canners.
SUNNY BLEND
(Variation of the Mixed Fruit in Syrup on pages 48-49) Use apricots, pineapple, papaya, and orange slices. Follow recipe as directed.
PEACH PIE FILLING
(Variation of the Apple Pie Filling on pages 52-53)
Use 6 quarts peeled, pitted, and sliced peaches. Place peach slices in color preservative solution and blanch as in recipe. Use 7 cups sugar, 2 cups plus 2 tablespoons Clear Jel, 5¼ cups water, and 1¾ cups lemon juice; add 1 teaspoon cinnamon. Follow recipe as written.
PLUM SAUCE
(Variation of the Peach Dipping Sauce on pages 62-63) Use 4 cups peeled, pitted, and chopped plums instead of peaches.
RASPBERRY JAM
(Variation of the Strawberry Jam on pages 64-65)
Use 9 cups cleaned, crushed raspberries in place of the strawberries.
BLACKBERRY JELLY
(Variation of the Grape Jelly on pages 66-67)
Use 10 cups clean blackberries, 3 cups sugar, and ¾ cup water. Crush the blackberries and add the water. Bring to a boil, reduce heat, and simmer 5 minutes. Pour into jelly bag and proceed as for Grape Jelly.
APRICOT PRESERVES
(Variation of the Peach Preserves on pages 70-71)
Use 8 cups peeled, pitted apricots in place of the peaches.
PLUM PRESERVES
(Variation of the Peach Preserves on pages 70-71)
Use 8 cups peeled, pitted plums in place of peaches.
CANNING SUPPLIES
Ball
A source for jars and lids.
Canning Pantry
Canning Supply
Unusual canning jars, decorative jelly jars, and so on.
EQUIPMENT
Lehmans
Good source for all types of home-preserving supplies. They have lots of unique items.
Pressure Cooker Outlet
INGREDIENTS
Clear Jel, Pectin, Kosher Gelatin
Amazon Grocery Delivery
Kitchen Krafts
Kosher Gelatin
Pomona Pectin
Groceries
Amazon Grocery Delivery
Hard-to-find local items may turn up here.
Local Harvest
National Directory of Farmers’ Markets and Fruit Stands
USDA
Farmers’ markets near you are listed with the USDA. apps.ams.usda.gov/FarmersMarkets
Spices
Mrs. Wages
Penzey’s Spices
MEASUREMENTS
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
4 tablespoons = ¼ cup
1 cup = 8 fluid ounces
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts produce = 1 peck
4 pecks produce = 1 bushel
The weight of dry measures varies by product.
1 pound canning salt = about 1⅓ cups
1 pound white sugar = about 2 cups
1 pound firmly packed brown sugar = 2⅔ cups
METRIC EQUIVALENTS
59.15 milliliters = 4 tablespoons
250 milliliters = 1.05cups
1 liter = 1.06 quarts
1 ounce = 28 grams
1 pound = 454 grams
TEMPERATURE
To convert temperature from Fahrenheit to Celsius, subtract 32 from the Fahrenheit temperature, then multiply by 5, then divide by 9.
APPROXIMATE YIELDS OF PRODUCE
(Yields are for canned or frozen—not dried.) Yields vary with the size of produce, amount of waste, and other factors.
Apples: 1 pound is 6 medium and yields about 3 cups chopped. 1 bushel will fill about 18 quart jars.
Apricots: 1 pound is about 8 to 10 apricots and yields about 2 cups chopped.
Beans (green): 1 pound yields about 3 cups cut; 1 bushel will fill about 18 quarts.
Beets: 1 pound beets is 4 to 6 medium and yields 3½ cups diced.
Blueberries: 1 pound yields about 3 cups.
Cabbage: 1 pound cabbage yields about 3½ cups sliced; 50 pounds fills about 20 quarts.
Carrots: 1 pound is about 4 large carrots and yields 2½ cups diced; 2 pounds are needed for each quart.
Cherries: 2½ pounds yield 4 cups whole and pitted.
Corn: 16 to 20 ears yield about 2 quarts kernels cut from the cob.
Cranberries: 1 pound yields 4 cups whole.
Cucumbers: 1 pound is about 2 large and yields 2½ cups sliced; 6 pounds yield about 1 gallon slices.
Grapes: 1 pound yields about 4 cups whole.
Onions: 1 pound is 3 large and yields about 2½ cups chopped.
Peaches: 1 pound is 3 to 5 peaches and yields about 2½ cups chopped or sliced.
Peas: 1 pound peas in the pod yields about 1 cup shelled peas.
Pears: 1 pound is 4 to 5 pears and yields 2½ cups chopped.
Peppers (hot): Depending on type, 1 pound raw yields about 1 cup cored and chopped.
Peppers (sweet-bell types): 1 pound is 4 large and yields about 2 cups chopped.
Plums: 1 pound is 12 to 20 plums and yields 2 cups sliced.
Potatoes (sweet): 3 pounds yield about 4 cups chopped.
Potatoes (white): 3 pounds yield about 4 cups sliced; 1 bushel fills about 20 quarts.
Pumpkin: 1 pound yields 2 cups chunks.
Raspberries, Blackberries: Each quart box weighs about 1½ pounds and yields about 3 cups whole berries.
Strawberries: A dry quart box yields 3 cups halved berries.
Tomatoes: 1 pound is 4 medium tomatoes and yields 3 cups sliced; 1 bushel slicing tomatoes yields about 18 quarts.
Zucchini: 1 pound yields about 2 cups diced.
APPROXIMATE U.S. METRIC EQUIVALENTS
