Canning Recipes

Nebraska’s Apple Pie Filling
(from Putting Food By)


4 ½ cups sugar
1 cup quick-cooking tapioca
1 tsp salt (optional)
2 tsp ground cinnamon
¼ tsp ground nutmeg
10 cups water
3 tablespoons lemon juice
11-13 lbs of tart apples, peeled, cored, and sliced (about 18 cups of apples)


In a large saucepan blend the first five dry ingredients. Stir in 10 cups cools water, cook on medium-high heat; stir until thickened and bubbly; cook an additional 2 minutes. Add lemon juice. Add the apples. Stir constantly and bring mixture up to a rolling boil; cook 1 minute. Ladle into quart jars, leaving 1 inch headspace. Adjust lids and process in a boiling water bath- altitude adjusted is 40 minutes.


Applesauce

Peel apples. Cut into quarters or eights. Remove core. Drop into anti-discoloration fluid. Put apples in large pot and fill within 2 inches of top. Bring to boil, stirring occasionally. Cook until tender. For chunky sauce, leave as is. For smoother sauce, put through food mill or blend (may need to add cooking water or apple juice for desired consistency.) Sweeten with brown sugar, if desired.

Fill clean, hot jars with hot sauce leaving ½-inch headspace. Adjust lids and process in boiling water for 20 minutes for pints or quarts.



Apricot Jam


2 quarts crushed and peeled apricots
¼ cup lemon juice
6 cups sugar


Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a obil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 5 pints.




Beans – Boston Baked


1 quart dried navy beans (about 2 pounds)
2 tsp. salt
½ pound salt pork, cut into pieces
3 large onions, sliced
2/3 cup brown sugar
2 tsp. salt
2 tsp. dry mustard
2/3 cup molasses


Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 3 quarts water. Add 2 teaspoons salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups reserved bean liquid (add water to make 4 cups, if necessary). Ladle sauce over beans. Cover; bake at 350 degrees for about 3 ½ hours. Add water, if necessary, as beans should be ‘soup.’ Pack hot beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 15 pounds pressure in a steam-pressure canner.


Tomatillo Salsa


5 ½ cups chopped, cored, husked tomatillos (about 2 pounds)
1 cup onion, chopped
1 cup green chili peppers, chopped
4 cloves garlic, minced
2 Tbsp. cilantro, minced
2 tsp. cumin
½ tsp. salt
½ tsp. red pepper
1 cup vinegar
¼ cup lime juice



Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 2 pints.


Apple Spice Cake


Spice cake mix
3 eggs
2 quarts apple pie filling
1 cup applesauce


Beat together cake mix, eggs and applesauce. Spread ½ of mixture into a greased 9x13 pan. Pour apple pie filling on top. Spread remaining mixture on top of apple pie filling. Bake at 375 for about 40 minutes.