Sunday, Sep 24th 2017

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332
412.835.3246

Home Recipes Canning Recipes

Canning Recipes

 Canning Chart

Measure or Quart Jars Amt. needed

Fruit Weight needed for 1 qt. jar

Apples 1 bushel 16-20 jars

Applesauce 1 bushel 15-18 jars

Peaches 1 bushel 18-24 jars

Tomatoes 1 bushel 15-20 jars

Tomato Juice 1 bushel 12-16 jars

Vegetables

Beans, 1 bushel 12-20 jars

(Green or Wax)

Beets, (no tops) 1 bushel 15-24 jars

Carrots, (no tops) 1 bushel 16-25 jars

Corn, whole kernel 1 bushel 6-10 jars

Peas (in pods) 1 bushel 5-10 jars

Squash, Summer 1 bushel 10-20 jars

Pickles 1 bushel 16-24 jars

 


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 Ways of Preserving Trax Farms Fresh Fruits & Vegetables

Canning: (Two Methods)

Boiling Water Bath Method- High-acid foods can be processed in a boiling water bath canner, which is any kettle large enough for the canning jars to be fully surrounded in boiling water and completely immersed under 2-inches of water. A commercial canner is recommended, they have a tight fitting lid and a metal basket to hold the jars off the bottom and separate the jars from each other. The jars must be held off the bottom so the heat can penetrate properly. Different fruits, vegetables, and jams have different boiling times. For canning times and great recipes look for a Ball canning book.

Steam Pressure Method - Low-acid food must be processed in a steam pressure canner, which is heavy kettle with a lid which can be clamped or locked down to make a steam-tight seal. The lid is fitted with a safety valve and pressure gauge.

Freezing - It keeps the natural color, fresh flavor and nutritive qualities of most foods better than any other know method of preservation. It is also the simplest and least time-consuming way to preserve food.

Pickling - Preserving food, especially cucumbers, in a solution of brine or vinegar, often with spices added. Processing of pickled products is necessary, since harmful microorganisms may enter the food when transferring from pickling container to jars.

Relishes - Relishes are prepared from fruits and/or vegetables that are chopped and cooked to desired consistency in a spicy vinegar solution. Sometimes sugar is added if a sweet relish is desired and sometimes hot peppers or other spices are added for a hot relish. Relishes include piccalilli, pepper-onion, chutney, horseradish, and corn relish.

Jellies, Butters, Conserves, Jams, Marmalades & Preserves - Actually there is very little difference between the various spreads. They are all made of fruit and sugars and are jellied to various degrees. They differ mostly in consistency. Homemade spreads make wonderful gifts around the holidays and brings back the memories of the fresh fruits all year round for you to enjoy.

Dehydration - Drying fruits and vegetables by removing 80% to 95% of the moisture. This method inactivates the growth of bacteria and other spoilage microorganisms, making it a useful method of preservation.

If you would like more detail information or great recipes, invest in a Ball Blue Book, a guide to home canning and freezing. 

 


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 Garlic Dill Pickles

1 quart distilled white vinegar

¾ cup pickling salt

2 quarts water

2/3 cup sugar

1 ½ tsp. dill seed

1 ½ tsp. celery seed

30 black peppercorns

12 cloves garlic

12 sprigs fresh dill

5 pounds small pickling cucumbers, rinsed

Sterilize canning jars, lids and screw bands according to manufacturer’s directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan. In 1 sterilized jar at a time, place ¼ tsp. each of dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving ½-inch headspace. Cover with lids; screw on bands. Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.

 


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 Pickled Beets

7 pounds of 2 to 2 ½-inch diameter beets

4 cups white vinegar

¼ cup pickling salt

2 cups sugar

2 cups water

2 cinnamon sticks

12 whole cloves

4 to 6 onions, sliced thin

Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort size. Cover similar sized together with boiling water and cook until tender (about 25 to 30 minutes). Drain and discard liquid. Do not use liquid. Cool beets. Trim off roots and stems and slop off skins. Slice into ¼-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving ½-inch headspace. Add hot vinegar solution, allowing ½-inch headspace. Adjust lids and process. Process in hot water bath for 35 minutes. Makes about 8 pints.

 


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 Quick Sweet Pickles

8 pounds of 3 to 4 inch pickles

1/3 cup pickling salt

4 ½ cups sugar

3 ½ cups vinegar

2 tsp. celery seed

1 tbsp. whole allspice

2 tbsp. mustard seed

Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave ¼-inch stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart pot. Heat to boiling. Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterilized jars, leaving ½-inch headspace. Add hot pickling syrup, leavening ½-inch headspace. Adjust lids and process 10 minutes and then cool on rack. Store in a dark place.

 


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 Bread & Butter Pickles

4 quarts (3-4 inch) pickling cucumbers

6 medium Trax Farms onions

1 Trax Farms green pepper, chopped

1 Trax Farms red pepper, chopped

3 cloves garlic

1/3 cup pickling salt

crushed ice

5 cups sugar

3 cups apple cider vinegar

2 tbsp. mustard seed

1 ½ tsp. celery seed

1 ½ tsp. turmeric

Wash cucumbers and remove 1/16-inch from the blossom end. Cut into ¼-inch slices. In a large bowl, combine cucumber, onions, peppers, garlic, and salt. Mix well. Cover with crushed ice; mix thoroughly, and let stand in refrigerator 3 hours. Drain. Combine remaining ingredients, and pour over pickle mixture. Heat thoroughly, just until boiling. Immediately fill hot, sterilized pint jars, leaving ½-inch headspace. Carefully run a nonmetallic utensil down the inside f jars to remove trapped aid bubbles. Wipe jar tops and treads clean. Place hot lids on jar and screw band on firmly. Process in water canner for 10 minutes. Yields: 4 to 5 pints.

 


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 Piccalilli

1 quart small Trax Farms green tomatoes

1 quart 3 to 4 inch pickling cucumbers

1 quart Trax Farms small onions

1 quart Trax Farms red and green peppers

2 cups water

2 cups vinegar

2 ½ cup sugar

1 tsp. turmeric

1 ½ tsp.salt

1 tsp. celery seed

1 tsp. mustard seed

Slice first 4 ingredients. Set aside. Make brine by combining the remaining ingredients in a large pot. Simmer to dissolve sugar. Add the pickle mixture and boil 5 minutes. Immediately fill hot, sterilized pint jars, leaving ½-inch headspace. Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles. Wipe jar tops and treads clean. Place hot lids on jar and screw band on firmly. Process in water canner for 10 minutes.

 


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  Pickled Three-Bean Salad

1 1/2 pound green beans

1 1/2 pounds wax beans

1 pound lima beans

2 cups sliced celery (about 3 stalks)

1 (8oz) onion, sliced

1 cup diced sweet red pepper

2 1/2 cups sugar

3 cups vinegar

1 1/4 cups water

1 tablespoon mustard seed

1 teaspoon celery seed

4 teaspoon salt

Prepare home canning jars according to manufacturer’s instructions. Wash beans. Trim ends from green and wax beans and cut into 1 1/2-inch pieces. Shell lima beans. Combine beans, celery, pepper and onions in large saucepan. Cover with boiling water; cook 7 to 8 minutes. Drain. Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil. Simmer 15 minutes. Add drained bean mixture. Heat to boil. Pack hot bean mixture into a hot jar, leaving 1/4-inch headspace. Remove air bubble with metallic spatula. Place lid on jar. Screw band down evenly and firmly. Process 15 minutes in a boiling-water canner.

Yield: about 5 pints

 


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 Sweet Zucchini Relish

10 cups shredded zucchini,

(about 3 lbs.)

4 onions, chopped (4 cups)

¼ cup pickling salt

5 cups sugar

2 ¼ cup distilled white vinegar

1 tbsp. celery seed

1 tbsp. ground turmeric

1 tbsp. black pepper

Combine zucchini, onion and salt in large bowl. Cover and refrigerate 8 hours or overnight. Rinse zucchini mixture in colander. Drain; squeeze dry. Pat with paper towel to dry further. Place zucchini mixture, sugar, vinegar, celery seed, turmeric and pepper in large non-aluminum pot. Simmer 30 minutes, stirring. Meanwhile, sterilize canning jars, lids and screw bands according to manufactuer’s directions. Ladle hot relish through funnel into hot jars, leaving ½-inch headspace. Cover with lids; screw on bands. Process jars in large pot of simmering water for 15 minutes; jars should be covered by 1 inch of water. Remove jars to rack and cool. Test seals. Store in cool, dark place at least 2 weeks before using. Yields: 7 half pints.

 


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 Sweet Pickle Relish

1 qt. chopped pickling cucumbers

2 cups chopped onions

1 cup chopped sweet green peppers

1 cup chopped sweet red peppers

¼ cup salt

3 ½ cups sugar

2 cups cider vinegar

1 tbsp. celery seed

1 tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press our excess liquid. Combine sugar, vinegar and spices in large saucepan. Bring to boil. Add drained vegetables and simmer 10 minutes. Pack into hot jars, leaving ¼-inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields: about 8 half pints.

 


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 Dixie Relish

1 qt. chopped cabbage

2 cups chopped onions

2 cups chopped green peppers

2 cups chopped red peppers

½ cup salt

2 qts. cold water

¾ cup sugar

3 tbsp. mustard seed

2 tbsp. celery seed

1 qt. vinegar

Dissolve salt in 2 quarts cold water. Pour over chopped vegetables and let stand 1 hour. Drain and rinse. Add vegetables, sugar and spices to vinegar; simmer 20 minutes. Bring to boil. Pack hot into jars, leaving ¼-inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yields: about 7 half pints.

 


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 Mexican Salsa

5 pounds ripe tomatoes

3 cups chopped onions

1 1/4 cups chopped, seeded chili peppers

1 cup snipped fresh cilantro or flat parsley

1 cup apple cider vinegar

2 tablespoon minced garlic (about 6 cloves)

1 tablespoon salt

Dip tomatoes in boiling water for 30 to 60 seconds until the skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6-quart saucepan, combine tomatoes and remaining ingredients. Bring to boil, stirring occasionally. Reduce heat and simmer about 30 minutes or to desired thickness, stirring occasionally. Immediately fill hot pint jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jar to remove trapped air bubbles. Wipe jar top and treads clean. Place hot lid on jars and screw band on firmly. Process in boiling water canner for 15 minutes. Makes about 5 pints.

 


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Map/Directions

Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246

 

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