Possible Fruits to be Canned Apples Apples Blackberries Blackberries Cherries CherriesPeaches Pears Pears Raspberries RaspberriesRhubarb Strawberries StrawberriesTomatoes

Possible Vegetables to be Canned CornBeansBeetsPeasPeppersPotatoesPumpkinSquash

Possible Meats to be Canned BeefChickenDeerPigSquirrelTurkey

More Traditional Ways of Canning When they used to can they would have to build a fire and they would can in a wash tub as compared to later when people were able to use their stove and a pressure canner. They would then fill the wash tub with water and cook them for 4 to 5 hours. They had to keep heat on them at all times or it would not seal and they had to keep old rags between all the cans because if they touched they would break.

Ingredients needed for canning Thing being canned Thing being canned Jar Jar Lid Lid Water Water Sugar Sugar Salt Salt Sure-jell Sure-jell Pressure Canner Pressure Canner

Apple Sauce Peel apples, slice them up, and cook them up good. Add 2 cups sugar for a big kettle of apples. Put into jars and put with water up to the top of the jars in the pressure cooker for 20 minutes to make them seal good.

Green Beans Go to the garden and pick the beans. String and break them. Wash and put them into jars and add a teaspoon of salt for each quart. Then add water and put the lids on and cook in the pressure canner for 45 minutes.

Hot Peppers Pick the hot peppers from the plant and then wash them. Dice them in ½. Put 1 cup vinegar to 2 cups water. Put peppers in and bring to a boil. Let them simmer about 5 minutes. Put them into the jars. Pour the hot vinegar and water mixture over the peppers and then seal the jar.

Jelly Cook the berries that you plan to make the jelly. Take cheesecloth and strain the juice. Measure the juice, for 4 and ½ cups juice use 6 cups sugar for 1 box of sure-jell and let it boil. Add sugar when it boils for 1 minute under rolling boil take off heat and put in jars and seal.

New Potatoes Scrape them, put them into jars, and fill with water and a teaspoon of salt. Put into the pressure canner for 50 minutes under 10 pounds of pressure.

October Beans Shell the beans, wash them, and then fill the jar ²∕³ with beans. Add a teaspoon of salt and fill the jar with water then put the lids on and put in the canner and cook under 10 pounds of pressure for 45 minutes.

Pickled Beets Wash the beets good, cook them until they are tender, peal and slice them, put them into a pan with vinegar, sugar, and pickling spices, and let it boil. Put into jars and pour the juice over them and then seal them.

Pickles It takes 14 days to make pickles. You must let them set in salt water for a week, then let them set in Alum to make them crisp for 24 hours, then fix up vinegar, sugar, and spices and boil it, and then pour it over the pickles. For each day for 4 days pour that off, boil it, and then pour it back over them. Then the last day drain the mixture off, put the pickles in the jars and boil and seal them.

Preserve Crush up the berries and add sure-jell. Let them boil and add a teaspoon sugar and let it cook then put it in the jars and seal.

Sweet Potatoes Cook them until they are tender and let them cool and then peel. Slice them up and put them into jars, then make a syrup from sugar and water and let it boil and pour it over them and then add the lid and put into the pressure cooker and cook under 10 pounds of pressure for 55 minutes.

Tomatoes Scald them, peel them, cut them up in slices and pack in the jar tightly. Add a teaspoon of salt and a teaspoon of sugar and add water then put in the canner for 25 minutes.

Tomato Juice Wash the tomatoes and cut them into chunks. Cook them and put them through a food meal, grind and get the juice out and put the juice in jars. Teaspoon of salt and a teaspoon of sugar and put in canner. Boil for 20 minutes with water up to the top of the jars.

Old Dairy This is an old dairy that was built about 80 years ago out of rocks. They were usually built back in a hill so the things inside them would not freeze.

New Dairy This is a picture of a newer dairy that was built not very long ago. It was also built back in the hill so the things that had been canned would not freeze and bust.

Even though canning has advanced in many ways since they used a wash tub and a big fire this is still the most traditional way that we do it in the Appalachian Mountains.