Free Sample Recipes From  

                  Canning The Amish Way

Bread and Butter Pickles

1 gal. pickle cucumbers           8 sm. onions

1/2 c. salt

Slice pickles and onions, then mix in salt. Add enough water to cover the pickles and onions. Let stand for 3 hours. Drain well.

5 c. sugar                                   1 1/2 tsp. turmeric

2 tbsp. mustard seed                3 c. water

1 c. vinegar

Heat ingredients to boiling. Place pickles in sterile jars and add liquid. Cold pack for 5 minutes.

An Amish Saying

"It is less painful to learn in our youth, than it is to be ignorant in our old age."

Cold Pack Canning  

When canning, it is important to process your food for the right amount of time to destroy bacteria, mold and yeasts which exist everywhere or they will grow in canned food and cause it to spoil. (A cause you to get sick!) To cold pack (as mentioned in recipes) you will need a water bath canner, a large kettle with a cover and a rack or metal basket to keep the jars from resting on the bottom of the kettle. The canner needs to be deep enough for the water to cover the tops of the jars and to have enough space for the water to boil freely. Set your jars on the rack and cover with warm or cold water (not hot water). heat to boiling (212 degrees) and process for the time needed (usually specified in the recipe). Do not boil rapidly as the jars may fall against the sides and break. Adjust the heat so it remains a rolling boil for the specified time. Remove the jars to a table or to carpet. Never sit a hot jar on a cold surface as it may crack. Allow to cool for 24 hours. Check for a good seal by gently tapping on the center of the lid. If the lid is down and will not move, the jar is sealed. Remove band, wash jar and store in a cupboard or a shelf.

For more great canning recipes and helpful tips order Canning The Amish Way!   HOME