Catalog

Formulas

• Applesauce (NCHFP) — USDA/NCHFP hot-pack applesauce from peeled apples — optional sugar — processed from the boiling-water or pressure tables on that page only.
• Country loaf (teaching formula) — A straightforward sourdough country loaf in baker’s percentages, written as a practice formula rather than a copy of any bakery’s published recipe.
• Crushed tomatoes (NCHFP, no added liquid) — USDA/NCHFP hot-pack crushed tomatoes with bottled lemon juice or citric acid in each jar — boiling-water or pressure tables on that page; acidification required either way.
• Dill pickles (NCHFP fermented) — USDA/NCHFP fermented dill pickles per gallon of crock — 4 lb cucumbers, salt, 5 percent vinegar, and water — optional boiling-water canning from that page only.
• Pickled beets (NCHFP) — USDA/NCHFP vinegar-pickled sliced beets with optional onion — hot pack, boiling-water Table 1 on that page only; cooking liquid is discarded.
• Sauerkraut (NCHFP) — USDA/NCHFP fermented cabbage: 25 pounds cabbage and 3/4 cup canning or pickling salt, about 9 quarts — optional boiling-water canning from that page only.
• Strawberry jam (powdered pectin) — A boiling-water-canned strawberry jam using powdered pectin, following the tested formula from the National Center for Home Food Preservation.