Whole Kernel Corn

3-6 pounds of ears per quart

Salt (optional)

Water

Husk corn; remove silk; wash. Cut kernels from cob, do not scrape cob. Pack corn loosely into hot jars, leaving 1 inch headspace. Do not shake or press down. Add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over corn, leaving 1 inch headspace. Remove air bubbles, adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a steam pressure canner.

Note: sugar content in young ears and sweet varieties of corn may cause browning.

MIxed Fruit

Any combination can be used pretty much, but we like peaches, pears, (or apples) and pineapple together. I like that I can open a jar, and add any odds and ends of fresh fruit for a quick fruit salad.

3 or more varieties of fruit

Sugar

Water

Prepare fruit as directed for individual recipe for type of fruit used.

I peel, pit, and cut mine into chunks or cubes. Treat if necessary to prevent darkening. (I use water with a bit of lemon juice)

Make a light syrup : 2 1/4 cups sugar, 5 1/4 cups water= 6 1/2 cups syrup

Bring syrup to a boil and add fruit and cook until hot throughout. Pack hot fruit into jars leaving 1/2 inch headspace, ladle hot syrup over fruit leaving 1/2 inch headspace. Remove air bubbles, adjust caps and process pints 20 minutes, quarts 25 minutes in boiling water canner.

I find that fruit shrinks less when I hot pack it, and the pineapple tastes WONDERFUL in this.

Potatoes

2-3 pounds potatoes per quart

Salt (optional)

Water

Wash white potatoes; drain. Peel potatoes, wash again. Leave small potatoes whole, cut large potatoes into quarters. Cover potatoes with water in a large saucepot, boil 10 minutes. Drain. Pack hot potatoes into hot jars leaving 1 inch headspace. add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over potatoes, leaving 1 inch headpsace. Remove air bubbles. Adjust caps, and process pints 35 minutes, quarts 40 minutes at 10 pounds pressure in a steam pressure canner.

These were okay. They are much firmer than I expected, but we found them kind of gummy and bland. I don't know if I'll make them again.

Herbed Green Beans

3 1/2 - 4 pounds green beans

1 1/2 cups chopped onion

1 cup chopped celery

1-2 cloves garlic, minced

1-2 Tablespoons snipped fresh basil or oregano (or 1-2 teaspoons dried)

1 1/2 teaspoons snipped fresh rosemary or tarragon (or 1/2 teaspoon dried)

1/2 teaspoon alt, optional

1. Wash beans; drain. Trim ends; cut or break into 1- inch pieces. Measure 12 cups beans.

2. Place beans in a 4-6 quart dutch oven or kettle, add enough water to cover beans. Cover, bring to boiling. Cook covered foe 5 minutes. Drain

3. Combine the hot beans, onion, celery, garlic, herbs, and if desired, salt.

4. Fill hot sterile quart or pint jars with beans, leaving 1/2" headspace. Add boiling water, leaving 1/2" headspace. Remove air bubbles, adjust caps.

Process at 10 lbs. pressure, 25 minutes for quarts, 2o minutes for pints. Allow pressure to come down naturally. Remove from canner and cool on racks.

Yield: 6 pints

When I heat these up for dinner, I like to do it this way. Our favorite herb blend is the basil and rosemary.