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Classic home canning recipe book: soups, juices, fruits, vegetables, jellies, jams, preserves, fruit butters, marmalades, pickling, meats and fish.
Home canning vegetable recipes from the classic KERR Home Canning Booklet, including: asparagus, baked beans, lima beans, string beans, beets, broccoli, brussels sprouts, carrots, cauliflower, corn, blackeye peas, greens, hominy, mushrooms, okra, parsnips, peas, peppers, pimento peppers, potatoes, pumpkin, rutabagas, salad mixtures, salsify ...
Kerr Home Canning recipes for pickles including: chip suey pickles, cucumber-onion pickles, cucumber pickles, cucumber-raisin pickles, curry pickles, delicious pickles, dill pickles, Kosher style dill pickles, dill green tomato pickles, dilled pickled okra, fig pickles, green tomato pickles, banana or Hungarian peppers, ice water pickles, kerr ...
Preserving Method: Water Bath Canning. Makes about 6 half-pints (8 oz.) or 4 pints (16 oz.) of salsa. Tip: You will need about 3-3/4 lbs. (about 12 medium) tomatoes for 5-1/4 cups diced and 5 lbs (about 15 medium) tomatoes for 7 cups diced.
Fruits, vegetables, and meats are the best and most economical source of important food essentials — vitamins and minerals — AND home canning makes possible the conservation of these food values when reliable methods are used and the food sealed in air-tight jars.
Are you looking for a scrumptious pickled golden beets recipe? Check out our blog post all about how to make these delicious beets today!
Here are pages 12, 13, 14, the inside back cover and back cover of the vintage Home Canning Guide by Kerr that was published in 1941. The recipe pages are retyped below along with scanned copies of each page. To view all the pages in this booklet, please visit the Home Canning Guide: Kerr Category.