• Prep Time:
  • Cooking Time:
  • Serves: 1 Guide

Canning Fruit-Based Baby Foods

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • You may prepare any chunk-style or pureed fruit with or without sugar,
  • using the procedure for preparing each fruit. Pack in half-pint,
  • preferably, or pint jars and refer to the processing times in Table 1.
  • Caution: Do not attempt to can vegetables, red meats, or poultry meats,
  • because proper processing times for pureed foods have not been determined
  • for home use. Instead, can and store these foods using the standard
  • processing procedures; puree or blend them at serving time. Heat the
  • blended foods to boiling, simmer for 10 minutes, cool, and serve. Store
  • unused portions in the refrigerator and use within 2 days for best quality.
  • Table 1. Process time for fruit-based baby foods in a boiling-water canner.
  • Style of Pack: Hot Jar Size: Pints
  • * 0 - 1,000 ft ........ 20 min * 1,001 - 6,000 ft .... 25 min * Above
  • 6,000 ft ...... 30 min
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Canning Hot Peppers
Categories: Vegetables, Hot
Yield: 10 Servings

2 c Hot peppers, any kind
Olive oil, extra virgin
1 Garlic clove, chopped (opt)
6 Drops lemon juice (opt)

Hot tomales!!! Turn them into hot pimentos. Split and
remove seeds and veins and stems, Saute' with garlic
in extra virgin olive oil until tenter but not brown,
pack still hot peppers tightly into jar leaving 1/2
inch headroom. Meanwhile heat 1 cup E V olive oil in
sauce pan to 300 degrees, using a pointed knife pierce
a hole down the center of the peppers to the bottom of
the jar, pour the hot oil into this hole a little at a
time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a
paper towel and apply the cap tightly.
No further processing is needed. The jarred product is
shelf stable (check for the requisite depressed lid).
Be sure to sterilize the lid at the very least, the
hot oil will sterilize the jar and peppers.

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