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poultry, seafoods, mushrooms, and soups) must be preserved by the steam pressure method.
For those who can green beans by the boiling water bath method (which I cannot recommend), it makes no difference if you process for 30 minutes or three hours, the food will only reach 212 degrees F., not the 240 degree F. necessary to kill the botulism causing spore. If you insist on using this method, be sure to boil the food 15 to 20 minutes before eating. Never prepare threebean salad with beans that have been preserved by the boiling water bath method and not been reheated for 15 to 20 minutes.
Remember to allow steam to vent steadily according to manufacturer’s instruction, or for 10 minutes to drive all air from the canner. Otherwise you will have air pressure as well as steam pressure and get a faulty pressure reading. If you are using a dial gauge, close the petcock at this point. If you are using a weighted gauge, put the weight in place at this time.
When blanching foods for freezing, begin timing when the food is placed in the boiling water, not when it returns to a boil.
For free booklets on canning and freezing foods, call the Extension Office, 675-3619 or stop by.
GREEN PEPPER JELLY
Recipe by Frances Lyne
Sperryville 3/« cup ground green pepper
% cup ground hot pepper 6 cups sugar V/i cups white vinegar one 6 oz. bottle liquid pectin.
Grind pepper in blender or food processor. Combine peppers, sugar and vinegar in large saucepan. Stir until mixture comes to a boil. Boil hard one minute, stirring constantly. Remove from heat, stir in pectin. Let set 5 minutes. Skim foam. Pour quickly into hot jars, seal with parafin. May add green coloring if desired.
Billy Stuart of Washington, Virginia would like your peach seeds when you finish your canning and freezing. Give him a call at 675-3344 or stop by his home on Blue Ridge avenue.
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