The Amish Canning Cookbook

HARVEST HOUSE PUBLISHERS

EUGENE, OREGON

Cover by Dugan Design Group, Bloomington, Minnesota

Cover photos © Dugan Design Group; iStockphoto / Ailime; Back cover photo © iStockphoto / KonradKaminski

Neither the author nor the publisher assumes any liability for possible adverse conseqences as a result of the information contained herein.

THE AMISH CANNING COOKBOOK
Copyright © 2013 by Georgia Varozza
Published by Harvest House Publishers
Eugene, Oregon 97402
www.harvesthousepublishers.com

ISBN 978-0-7369-4899-9 (pbk.)
ISBN 978-0-7369-4900-2 (eBook)

All rights reserved.
No part of this electronic publication may be reproduced, stored in a retrieval system, distributed, or transmitted in any form or by any means—electronic, mechanical, digital, photocopy, recording, or any other—without the prior written permission of publisher. The authorized purchaser has been granted a non-transferable, non-exclusive, and non-commercial right to access and view this electronic publication and agrees to do so only in accordance with the terms of use under which it was purchased or transmitted. Participation in or encouragement of piracy of copyrighted materials in violation of author’s and publisher’s rights is strictly prohibited.

To my family—

Who would have thought that all those hours I spent in the kitchen attempting to assuage your prodigious hunger pangs would lead to this?
I love being your mom!

CONTENTS

Introduction

All About Canning

1. A Brief History of Canning

2. Getting Started

3. Water-Bath Canning—A Step-By-Step Guide

4. Pressure Canning—A Step-By-Step Guide

5. A Word About Tattler Reusable Canning Lids

Recipes

6. Butters, Jams, and Jellies

Butters

Fruit/Applesauce Butter

Jams

Making Jam Without Added Pectin

Jam Recipes Using No Added Pectin

Apricot Jam

Berry Jam (blackberry, blueberry, boysenberry, raspberry, etc.)

Concord Grape Jam

Peach Jam

Pineapple Jam

Strawberry Jam

Making Jam with Added Pectin

Jam Recipes Using Added Pectin

Apricot Jam with Powdered Pectin

Blackberry Jam with Liquid Pectin

Blackberry Jam with Powdered Pectin

Blueberry Jam with Powdered Pectin

Blueberry/Raspberry Jam with Powdered Pectin

(Sour or Ground) Cherry Jam with Liquid Pectin

(Sour or Ground) Cherry Jam with Powdered Pectin

(Sweet) Cherry Jam with Powdered Pectin

Fig Jam with Liquid Pectin

Nectarine Jam with Powdered Pectin

Peach Jam with Liquid Pectin

Peach Jam with Powdered Pectin

Pear Jam with Liquid Pectin

Pear Jam with Powdered Pectin

Pineapple Jam with Liquid Pectin

Plum Jam with Liquid Pectin

Plum Jam with Powdered Pectin

Rhubarb Jam with Powdered Pectin

Rhubarb/Strawberry Jam with Liquid Pectin

Strawberry Jam with Liquid Pectin

Strawberry Jam with Powdered Pectin

Jellies

Individual Jelly Recipes

Blackberry Jelly with Liquid Pectin

Blackberry Jelly with Powdered Pectin

Boysenberry Jelly with Powdered Pectin

Cherry Jelly with Liquid Pectin

Cherry Jelly with Powdered Pectin

Currant Jelly with Liquid Pectin

Elderberry Jelly with Liquid Pectin

Elderberry Jelly with Powdered Pectin

Grape Jelly with Liquid Pectin

Grape Jelly with Powdered Pectin

Mint Jelly with Liquid Pectin

Pepper Jelly with Powdered Pectin

Plum Jelly with Liquid Pectin

Plum Jelly with Powdered Pectin

Pomegranate Jelly with Powdered Pectin

Raspberry Jelly with Powdered Pectin

Strawberry Jelly with Liquid Pectin

Strawberry Jelly with Powdered Pectin

7. Pickles, Including Sauerkraut

Brined Pickle and Sauerkraut Recipes

Dill Pickles—Brined

Sauerkraut

Fresh-Pack or Quick Pickles

Fresh-Pack Pickle Recipes

Pickled Asparagus

Pickled Dilly Beans

Pickled Three-Bean Salad

Pickled Beets

Chow Chow

Deluxe Chow Chow

Pickled Whole Mushrooms

Pickled Hot Peppers

Bread and Butter Pickles

Kosher Dill Pickles

Sweet Gherkins

Sweet Pickles

Dill Pickle Relish

Sweet Pickle Relish

Watermelon Rind Pickles

Lower-Temperature Pasteurization Process

8. Tomatoes

Crushed Tomatoes—Hot Pack

Stewed Tomatoes

Tomato Juice—Hot Pack

Tomato and Vegetable Juice Blend—Hot Pack

Tomato Sauce—Hot Pack

Whole or Halved Tomatoes in Water—Hot or Cold Pack

Whole or Halved Tomatoes with No Added Liquid—Cold Pack

Catsup Recipes

Blender Catsup

Classic Tomato Catsup

Easy Tomato Catsup

Salsa Recipes

Hot Chili Salsa

Kropfs’ Best Salsa

Spaghetti Sauce Recipes

Spaghetti Sauce Without Meat

Spaghetti Sauce with Meat

9. Fruit and Pie Filling

Apples

Applesauce

Apricots

Berries (Blackberries, Blueberries, Raspberries)

Cherries

Citrus (Grapefruit, Mandarins, Oranges, Tangerines, etc.)

Figs

Fruit Juice (Apple, Berry, Citrus, Grape, or Pineapple)

Nectarines

Peaches

Pears (Including Asian Pears)

Plums

Rhubarb

Pie Filling

Apple Pie Filling

Blackberry Pie Filling

Blueberry Pie Filling

Cherry Pie Filling

Peach Pie Filling

10. Vegetables

Asparagus

Beans and Peas, Dried

Beans, Green or Wax

Beans, Fresh Lima or Butter