Monthly Archive: July 2012

PRESSURE CANNING CLASS – JULY 24th

click here to download pressure canning class flyer    Ready to move beyond jams & jellies? Ready to preserve all of your garden bounty? Ready to have hearty meals on your pantry shelf?     **Join us for a hands-on class to make vegetable soup** Cost: $5.00 – includes materials and quart jar of soup …

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Permanent link to this article: http://washington.ifas.ufl.edu/fcs/2012/07/17/pressure-canning-class-july-24th/

Tomatoes-Whole or Halved (Packed in Water)

Whole or Halved Tomatoes (packed in water) Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart. Please read Using Pressure Canners and Using Boiling …

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Permanent link to this article: http://washington.ifas.ufl.edu/fcs/2012/07/03/tomatoes-whole-or-halved-packed-in-water/

Blueberry Jam

Berry Jams without added pectin (includes Blackberry, Blueberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Raspberry, Youngberry)     9 cups crushed berries 6 cups sugar Yield: About 7 or 8 half-pint jars Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Sterilize canning jars. Wash …

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Permanent link to this article: http://washington.ifas.ufl.edu/fcs/2012/07/03/blueberry-jam/