JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded (3 page)

The technique is always the same:
1 - Heat to dissolve sugar in water or juice.
2 - Add fruit and boil in the syrup until cooked.
3 - Pour the fruit into clean jars, leaving a space of 1/2 inch (13 mm.) at the top.
4 - Cover with hot liquid always keeping the 1/2 inch (13 mm.) of free space.
5 - Close the jars and process for conservation.
The vast majority of fruits can be process in a boiling water bath or by treatment in an autoclave (pressurized). Both methods are perfectly safe if properly used.
The following table shows the recommended processing time for the most popular fruits:

2.5 - Canning Vegetables

Vegetables, except tomatoes, are low in acidity. Pressure canning is the only safe method for vegetables.
Vegetables can be canned, raw or cooked. In most cases it is best to put them in jars without pre-cooking. The canning treatment is quite long and often more than enough to cook the products.
It is important to choose fresh vegetables and slightly immature. Bruised vegetables should be set aside for immediate consumption.
For canning raw vegetables, simply place them in clean hot jars and then cover them with boiling water up to 1 inch (27 mm.) from the top.
For cooked vegetables, pre-cooke them in boiling water. Pour the vegetables into jars and cover with the precooking liquid or boiling water up to 1 inch (27 mm.) from the top.
Note: For green vegetables, as they make the cooking water bitter, it is best to replace it with fresh boiling water to fill the jars.
The following table shows the recommended processing time for canning the most popular vegetables:

2.6 - Canning Meat, Poultry and Fish

Canning meat, poultry and fish is a very interesting alternative to freezing for hunters, trappers and fishermen as well as for families who buy groceries in bulk to save money.
The only safe method for canning meat, poultry and fish is the pressure canner (autoclave).
MEAT
Canning is particularly useful for the pieces that will be used in stews or soups. The products reserved for grilling, such as steaks, should not be canned. They should be kept in a vacuum-seal bag in the freezer.
To prepare the meat for canning, remove all excess fat and bones. Cut the meat into bite-size.
Cold Canning (raw meat)
Most red meat may be canned without pre-cooking.
Place the pieces of raw meat in the jars, leaving a 1 inch (27 mm) in height. Close the lids and process jars.
Hot Canning (pre-cooked meat)
Pre-cook the meat until it is "rare". Pour hot meat in the jars, leaving a 1 inch (27 mm) of head space. Cover the meat in boiling liquid (water, broth or tomato juice). Close the lids and process.

POULTRY

All poultry must be cooked before canning.
It should be cut into pieces and boil, braise or roast until it reaches a level of cooking medium to well done.
Place the pieces in clean, hot jars, leaving 1 inch (27 mm) of space at the top. Cover with hot liquid (water, broth). Close the lids and process.

FISH

Fish are usually canned raw. It will be cooked by the sterilization process.
Only fresh fish may be canned.
Thoroughly clean the fish. Ideally they should be gutted as soon as they are caught. Cut into sections slightly shorter than the depth of the jars used.
Place the pieces in jars, skin side outside. Do not add any liquid. Close the lids and process.

Chapter 3: Exercises (Recipes)

12 recipes that will allow you to practice the canning techniques. They are divided into three levels of complexity:
Level 1 = easy. The recipes are very simple. You can focus on techniques for canning without too much worry about the recipe itself.
Recipe # 1 - Apple sauce with a touch of nutmeg and vanilla (boiling water method)
Recipe # 2 - Canned Pears (boiling water method)
Recipe # 3 - Canned fresh tomatoes (pressure canning method)
Recipe # 4 - Canned Carrots (pressure canning method)
2 = medium level. The recipes are a little more elaborate. There are more steps before moving on to canning.
Recipe # 5 - Tangerine marmalade (boiling water method)
Recipe # 6 – Pork Cretons à la JeBouffe (pressure canning method)
Recipe # 7 - Quick and Tasty Green Ketchup (boiling water method)
Recipe # 8 - Marinara Sauce (pressure canning method)
Level 3 = complex. The recipes are longer and more complex. There are more steps before moving on to canning.
Recipe # 9 - Plum jam with cinnamon (boiling water method)
Recipe # 10 - Nectarine Chutney (pressure canning method)
Recipe # 11 - Cherries and Raspberries Spread (boiling water method)
Recipe # 12 - Kedjenou chicken (pressure canning method)
By following these recipes step by step, we guarantee the success of your first home preserves. After having practiced the basic techniques you can apply them to your favorite recipes and get our book "JeBouffe Home Canning Recipes volume1" for even more idea.
Good canning and have fun!

Recipe # 1 (Easy)
Apple sauce with a touch of nutmeg and vanilla
Production:  10 - 1/2 pint  Jars
Preparation: 30 Minutes
Cooking: 20 Minutes
Ingredients:
Apples - [10 lbs.]  (4,5 Kg.)
White Sugar - [1 cup]  (250 ml.)
Ground Nutmeg - [1 teaspoon]  (5 ml.)
Vanilla extract - [1 teaspoon]  (5 ml.)
Lemon juice  - [1/4 cup]  (65 ml.)
Steps:
1- Prepare a large bowl of cold water and add the lemon juice to it.
2- Peel, core and slice apples. Place in the water.
3- Remove the apples from the bowl and drain.
4- In a large pot, cook the apples over medium heat for 3-4 minutes.
5- When the apples start to disgorge their juice, increase heat to high.
6- Stir regularly until apples are tender.
7- To produce an apple sauce, put everything in a blender or food processor to create a puree.
8- Add sugar, nutmeg and vanilla. Simmer for more 2 minutes to dissolve the sugar.
9- Pour into jars, close and process them.
- - - Home Canning process - - -
15 Minutes minutes in a boilling water bath
- or
8 Minutes of pressure canning under 6 lbs of pressure

Recipe # 2 (Easy)
Canned Pears
Production:  4 - 1 pint  Jars
Preparation: 30 Minutes
Cooking: 20 Minutes
Ingredients:
Pears - [4 1/2 lbs.]  (2 Kg.)
White Sugar - [1 1/4 cup]  (315 ml.)
Water - [5 1/2 cups]  (1,4 L.)
Water - [4 cups]  (1 L.)
Lemon juice  - [1/4 cup]  (65 ml.)
Steps:
1- In a large bowl, combine the lemon juice and 4 cups (1 litre) of cold water to create the protection bath (so that the fruits do not brown).
2- Wash, peel, slice and core the pears.
3-  Place the pears in the bowl.
4- In a large pot, bring the water and sugar to boil to create the syrup.
5- Gently place the the pears in the syrup.
6- Boil 5 minutes over medium heat.
7- Pack the fruit into sterilized jars and cover with hot syrup.
8- Close the jars and process them.
- - - Home Canning process - - -
20 Minutes minutes in a boilling water bath

Recipe # 3 (Easy)
Canned fresh tomatoes
Production:  6 - 1 Quart Jars
Preparation: 45 Minutes
Ingredients:
Plum Tomatoes - [20 lbs.]  (9,1 Kg.)
Lemon juice  - [12 tablespoons]  (180 ml.)    
Steps:
1- Sterilize and keep warm the 6 jars needed.
2- Wash and blanch the tomatoes.
3- Remove the skins and remove the green, bruised or discolored parts.
4- Pour the lemon juice in each hot jar (1 tablespoon for 1 pint of tomatoes) or (15 ml. for 500 ml. of tomatoes).
5-  Fill the jars up to  1/2 inches (1 cm.) with tomatoes.
6- Pack the contents of the jars and add tomato until the juice fill the empty spaces.
7- Close the jars and process them.
8- Keep in a cool and dark storage.
- - - Home Canning process - - -
85 Minutes minutes in a boilling water bath
- or
25 Minutes of pressure canning under 11 lbs of pressure

Recipe # 4 (Easy)
Canned Carrots
Production:  4 - 1 pint  Jars
Preparation: 10 Minutes
Ingredients:
Carrots - [4 cups]  (1 L.)     
Steps:
1- Wash and peel the carrots.
2- Slice or cut into sections slightly shorter than the jars.
3- Place the raw carrots in the jars, leaving 1 inch (27 mm) of free space at the top.
4- Cover the carrots with boiling water always leaving the free space of 1 inch (27 mm) at the top.
5- Process for conservation.
- - - Home Canning process - - -
25 Minutes of pressure canning under 11 lbs of pressure

Recipe # 5 (Medium)
Tangerine Marmalade
Production:  14 - 1/2 pint  Jars
Preparation: 45 Minutes
Cooking: 2 hours
Ingredients:
Tangerines - [5 lbs.]  (2,3 Kg.)
Limes - [2]
Lemons - [2]
Water - [3 cups]  (750 ml.)
White Sugar - [6 cups]  (1,5 L.)
Steps:
1- Wash the fruits by rubbing with a cloth because fruits are often coated with "wax".
2- Slice fruit in half (start with limes).
3- Slice each half into three vertically keeping it flat on the cutting board.
4- Slice very thin slices in width.
5- Place pieces of fruit and water in a large pot. Start with the limes that will simmer 15-20 minutes longer.
6- Bring to a boil, reduce heat, cover and simmer for one hour, stirring every 15 minutes.
7- When the bark of fruits is very tender (check lime peel), measure the cooked fruits. Measure as much sugar.
8- Bring the fruits to a boil. Add sugar and stir well to dissolve.
9- Bring to boil gently, uncovered, for about 20 minutes, stirring often.
10- Remove from heat when it reaches 220 °F (104° C).
11- Fill the jars.
12- Close the jars and process them.
- - - Home Canning process - - -
10 Minutes minutes in a boilling water bath

Recipe # 6 (Medium)
Pork Cretons à la JeBouffe
Production:  8 - 1/2 pint  Jars
Preparation: 15 Minutes
Cooking: 3 hours
Ingredients:
Minced Pork - [2 lbs.]  (908 g.)
Onions - [2 cups]  (500 ml.)
Milk - [1 cup]  (250 ml.)
Water - [1 cup]  (250 ml.)
8 peppers mix - [3 teaspoons]  (15 ml.)
Salt - [2 teaspoons]  (10 ml.)
Allspice - [1/2 teaspoon]  (3 ml.)
Garlic cloves - [3]
Duck fat - [1 cup]  (250 ml.)
Breadcrumbs - [1 cup]  (250 ml.)      
Steps:
1- Minced finely the onion to produce 2 cups (500 ml.) of product.
2- In a large pot, combine pork, onions, milk, duck fat and allspice.
3- Warm under medium heat, stirring regularly.
4- Grind the mixture of peppers and add to the pot.
5- Minced finely the garlic and add it to preparation.
6- Simmer 3 hours over low heat. stirring occasionally.
7- Remove from the heat.
8- Add the breadcrumbs and stir until a uniform mixture.
9- Pour into sterilized jars.
10- Close the jars and process them.
- - - Home Canning process - - -
60 Minutes of pressure canning under 11 lbs of pressure