Home Preservation

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=172 BGCOLOR="#FFFFFF" TEXT="#080000" background="01364643.gif"> <div> <B><IMG SRC="0143f460.gif" border=0 width="63" height="70" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B><U>Food Storage</U></B></div> <div> <B><U>Pages</U></B></div> <bR> <div> <U>Index</U></div> <bR> <div> <A HREF="id3.htm" TARGET="_top" TITLE="Getting Started"><U>Getting Started</U></A></div> <div> <A HREF="id4.htm" TARGET="_top" TITLE="Basic Five"><U>Basic Five</U></A></div> <div> <A HREF="id5_wheat_and_grains_.htm" TARGET="_top" TITLE="Wheat"><U>wheat</U></A></div> <div> <A HREF="id5_oil_.htm" TARGET="_top" TITLE="Wheat"><U>Oil</U></A></div> <div> <A HREF="id5_beans___legumes_.htm" TARGET="_top" TITLE="Wheat"><U>Beans </U></A></div> <div> <A HREF="id5_powdered_milk.htm" TARGET="_top" TITLE="Wheat"><U>Powdered Milk</U></A></div> <div> <A HREF="id5_sugar_and_sweeteners.htm" TARGET="_top" TITLE="Wheat"><U>Sugar</U></A></div> <div> <A HREF="id5_salt.htm" TARGET="_top" TITLE="Wheat"><U>Salt</U></A></div> <div> <A HREF="id5_water.htm" TARGET="_top" TITLE="Wheat"><U>Water</U></A></div> <div> <A HREF="id7.htm" TARGET="_top" TITLE="Home Preservation"><U>Home Preservation</U></A></div> <div> <A HREF="id8.htm" TARGET="_top" TITLE="Where To Put It"><U>Where to Store It</U></A></div> <div> <A HREF="id9.htm" TARGET="_top" TITLE="Keeping Track"><U>Keeping Track</U></A></div> <div> <A HREF="id6.htm" TARGET="_top" TITLE="Recipes"><U>Recipes, etc</U></A></div> <div> <A HREF="id10.htm" TARGET="_top" TITLE="Dont Throw it Out"><U>FAQ's</U></A></div> <div> <A HREF="id11.htm" TARGET="_top" TITLE="Plans"><U>Misc. Food Storage Plans</U></A></div> <div> <A HREF="id14.htm" TARGET="_top" TITLE="More Things To Store"><U>More to Store</U></A></div> <div> <A HREF="id15.htm" TARGET="_top" TITLE="Last Word"><U>The Last Word!</U></A></div> <bR> <bR> <bR> <div> <A HREF="index.htm" TARGET="_top" TITLE="The Hedgecock Family Page"><U><IMG SRC="0172e2c0.gif" border=0 width="46" height="44" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <div> <A HREF="index.htm" TARGET="_top" TITLE="The Hedgecock Family Page"><U>To Family Home Page</U></A></div> <bR> <div> <A HREF="http://www.myhoneybrook.com" TARGET="_top" TITLE="http://www.myhoneybrook.com"><U><IMG SRC="018581f0.gif" border=0 width="88" height="31" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <bR> <bR> </td> <td valign="top" BGCOLOR="#FFFFFF" TEXT="#080000" background="01164643.gif"> <bR> <div> Home Preservation</div> <bR> <div> <IMG SRC="042ee280.gif" border=0 width="238" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <B>Here's the lowdown on various forms of preservation at home.</B><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <B><U> <A NAME="index_"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></U></B><B><U>Index</U></B><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <A HREF="#canning_vegetables_" TITLE="Home Preservation"><U><B><U>Canning Vegetables</U></B></U></A><FONT SIZE="3" COLOR="#996600" FACE="Arial" ><A HREF="#canning_vegetables_" TITLE="Home Preservation"><U> </U></A></FONT></div> <div> <A HREF="#canning_fruits" TITLE="Home Preservation"><U><B><U>Canning Fruits</U></B></U></A><FONT SIZE="3" COLOR="#996600" FACE="Arial" ><A HREF="#canning_fruits" TITLE="Home Preservation"><U> </U></A></FONT></div> <div> <A HREF="#canning_meats_" TITLE="Home Preservation"><U><B><U>Canning Meats</U></B></U></A></div> <bR> <div> <A HREF="#drying_foods" TITLE="Home Preservation"><U><B><U>Drying Foods (Dehydrating)</U></B></U></A></div> <div> <A HREF="#vacuum_packing" TITLE="Home Preservation"><U><B><U>Vacuum Packing</U></B></U></A><FONT SIZE="3" COLOR="#996600" FACE="Arial" ><A HREF="#vacuum_packing" TITLE="Home Preservation"><U> </U></A></FONT></div> <div> <A HREF="#dry_packing_" TITLE="Home Preservation"><U><B><U>Dry Packing</U></B></U></A></div> <bR> <div> If you've got a question that isn't answered below or just need to ask a 'real person', then try calling your local extension office.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <div> Click<U> here </U>for a list of extension office sites.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <div> Links to the <U>University of Arizona Cooperative Extension Office</U>.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT><U>Washington State Extension Office</U><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT><U>University of California Extension Office</U><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>or use your favorite search engine to look for 'Cooperative Extension'.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B> <A NAME="canning_vegetables_"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Canning Vegetables</B><FONT SIZE="5" COLOR="#996600" FACE="Arial" > </FONT></div> <div> Vegetables can be canned at home in canning jars. It is important to use good quality produce and real canning jars. I know your Grandmother (and mine) used glass mayonnaise jars, but they often break and also often do not seal well. The choice is yours. A Pressure canner is necessary for all vegetables except tomatoes. Places such as Wal-mart carry these and sometimes a local feed and grain store will also. You can use your Grandmother's pressure canner (or a used one you might find at a thrift store) but it is extremely important to have the gauges and seals checked. </div> <div> <B>1. Prepare the jars </B>by first examining them for chips and cracks in the rims. Wash them in hot soapy water or I like to run them through the dishwasher alone and use them before the dry cycle is done while the jars are still warm. Put the lids (rings and seals) in a small pan of water on the stove and heat the water to a low boil. You'll need to keep these covered with water and hot while you work.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <div> <B>2. Wash and prepare the produce</B>. Beans should be trimmed and can be cut into 1" lengths. Beets and Carrots can be canned whole or sliced, but tops must be trimmed off. Corn can be canned in husks or cut off the cob.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <div> <B>3. Pack the jars</B>. A hot jar should be filled to within 3/4 inch of the top. Fill with produce, then water. Wipe the rims, place the hot metal lid and then the ring on top and tighten firmly. Have 2 or 3 inches of water in the pressure canner, and place the filled jars inside. Stand the jars on the rack inside and be sure they're not touching each other.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <div> <B>4. Fasten the lid to the canner</B>. Turn the heat on until the steam flows from the vent in the lid in a steady stream (usually about 10 minutes from when the steam starts). At first, the steam will be visible, but then you will barely be able to see it coming out of the vent. At that time you can close the pressure regulator (your grandmother called it a petcock). ALL the air must be out of the canner before you close it to ensure that it will reach the proper temperature inside. <B>Pressure can low acid foods such as vegetables and meats to no less than 10 pounds.</B> You do this by raising the pressure quickly at the beginning. When the pressure is about 2 pounds less than the minimum needed, turn the heat down and bring the last 2 pounds of pressure up slowly to prevent overpressure. Try to keep the pressure steady as possible to avoid liquid loss from your jars inside.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT><B>Timetable for vegetables at 10 lbs. pressure</B><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <TABLE BORDER="2" CELLPADDING="1" CELLSPACING="1" WIDTH="384" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 42 WIDTH="213"><div> <B>Low Acid Produce</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> <B>Min. for Pints</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> <B>Min. for Quarts</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Beans, green<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 20<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 25<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Beets<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 30<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 35<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Carrots<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 25<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 30<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Corn, whole kernel<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 55<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> *<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Peas<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 40<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 40<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 ><NOBR><div> Pumpkin or winter squash<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </NOBR></tD> <tD VALIGN=TOP WIDTH="78"><div> 55<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="213"><div> Squash, summer<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="78"><div> 25<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="73"><div> 30<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> </TABLE></div> <bR> <div> <FONT SIZE="3" COLOR="#996600" FACE="Goudy Old Style" >* Corn should be processed in pints because the longer processing time for quarts causes the the corn to darken.</FONT><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT><B>5. When the processing time is up</B>, remove the canner from the heat and allow the pressure to return to zero.<I> Do not try to cool the canner under cold water!</I> Wait one or two minutes more after that and then slowly open (or remove) the pressure regulator. When you open the lid, open it away from you to prevent the steam from hitting you in the face. <B>6. Use a lifter to remove the jars </B>from the canner and place them spaced evenly (for circulation) on a non-metallic surface. I use old towels underneath, you can use newspapers also.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <A HREF="#index_" TITLE="Home Preservation"><U><B><U>TOP</U></B></U></A></div> <bR> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B> <A NAME="canning_fruits"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Canning Fruits</B></div> <div> <FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>Canning fruits is probably the easiest and most commonly used method of home preservation.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>Fruits and tomatoes are higher in acid and can be water-bath canned. You can buy these large pots with racks at stores such as Wal-mart and some local feed and grain stores.(Note: there <I>is </I>a difference between a water-bath canner and a pressure canner. Make sure you're using the right thing!!)<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>You will prepare the jars, lids and produce as in the steps listed above. Cold, raw fruits are placed in jars and covered in hot sugar syrup, juice or water. You can steam or juice them and can the juice as well. Be sure to pack fruit tightly into jars as fruit shrinks during processing.</div> <div>  <B>Tomatoes</B> need no liquid, simply press them down firmly in the jars so they are covered in their own liquid.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>When the jars have been loaded into the canner, fill the canner with hot (not boiling) water enough to cover them by 1 or 2 inches. Heat the water to boiling, reduce heat to a steady gently boil and start counting the processing time from this point.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT>Once the time is up you may (carefully!) remove the jars. If the center of the lid is down and will not pop up, the jar is sealed. Place on rack or a folded towel. You don't need to cover them but they shouldn't be in drafts. After 12 hours, test the seals. (Our kids used to think it was fun to count the 'pops' as they heard the lids seal). If a jar doesn't seal you can repack and reprocess it again or you can put it in the fridge to use first.</div> <div>  <FONT SIZE="3" COLOR="#996600" FACE="Goudy Old Style" ><B>Timetable for Waterbath Canning</B></FONT> </div> <div> <TABLE BORDER="2" CELLPADDING="1" CELLSPACING="1" WIDTH="330" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 23 ><NOBR><div> High Acid Produce<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </NOBR></tD> <tD VALIGN=TOP WIDTH="69"><div> Pints<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP><NOBR><div> Quarts<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Apples<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 15<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 20<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Applesauce<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Apricots<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 30<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Cherries<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 20<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Peaches<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 30<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Pears<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 30<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Plums<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 20<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 25<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Tomato Juice<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 35<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 35<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="172"><div> Tomatoes<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 40<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="69"><div> 45<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> </tD> </tR> </TABLE></div> <bR> <div> <B>Sugar Syrup</B> is made by dissolving sugar into water. The syrup must be kept hot until you pour it into the jars. You can use light, medium or heavy syrup, or water. Light syrup is made with 3 parts water to 1 part sugar. Medium: 2 parts water to 1 part sugar; Heavy is 1 part water and 1 part sugar. Which syrup you use depends on the natural sweetness of the fruit and your individual preferences</div> <bR> <bR> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B> <A NAME="canning_meats_"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Canning Meats</B><FONT SIZE="5" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> Canning meats is a good alternative to freezing them. Pressure canning is the only safe method of canning meats. Use good quality meat, trimmed of gristle and fat. Most meats do best when hot packed. Cut across the grain of the meat into one inch cubes then brown in a little fat. Pack into hot jars and cover with boiling broth or water. Be sure to leave 1 inch headspace. Wipe the rim, place hot lid and ring and tighten. Pressure can per instructions above for vegetables. See chart below for processing times.<FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <TABLE BORDER="2" CELLPADDING="1" CELLSPACING="1" WIDTH="372" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> <B>Meat</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> <B>Pints</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP><NOBR><div> <B>Quarts</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Chili<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Chopped meats<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Corned Beef<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Meat Sauce/Stew<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Pork tenderloin<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Poultry, rabbit<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Creamed Chicken<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 65<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Broths<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 75<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 90<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Bean Soup<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 60<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> 70<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 23 WIDTH="200"><div> Vegetable Soup<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> *<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> <tD VALIGN=TOP WIDTH="76"><div> *<FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> </tD> </tR> </TABLE></div> <bR> <div> <B>*</B><FONT SIZE="3" COLOR="#996600" FACE="Goudy Old Style" >Process vegetable soup for the length of needed for the longest cooking vegetable to process.</FONT><FONT SIZE="3" COLOR="#996600" FACE="Arial" > </FONT></div> <bR> <div> <A HREF="#index_" TITLE="Home Preservation"><U><B><U>TOP</U></B></U></A></div> <bR> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B> <A NAME="drying_foods"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Drying Foods</B></div> <bR> <div> <B><IMG SRC="0442b280.gif" border=0 width="43" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <A HREF="#index_" TITLE="Home Preservation"><U><B><U>TOP</U></B></U></A></div> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B> <A NAME="vacuum_packing"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Vacuum Packing</B></div> <div> <B><IMG SRC="0442b280.gif" border=0 width="43" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <A HREF="#index_" TITLE="Home Preservation"><U><B><U>TOP</U></B></U></A></div> <bR> <div> <B><IMG SRC="029e3280.gif" border=0 width="227" height="40" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B> <A NAME="dry_packing_"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Dry Packing</B><FONT SIZE="5" COLOR="#996600" FACE="Arial" ><B> </B></FONT></div> <div> Dry packing is best for dry foods such as flour, sugar (white only), wheat, pasta, etc. Foods are packed into cans (or pouches) and an oxygen packet is placed inside, then the can (or pouch) is sealed. If you have access to this type of machine, this is a good way to ensure some long term storage of these items.</div> <bR> <div> <A HREF="#index_" TITLE="Home Preservation"><U><B><U>TOP</U></B></U></A></div> <bR> <bR> </td> </tr></table></body>