Applesauce 1 bushel 15-18 jars 2 1/2 to 3 lbs.

Apricots 22 pounds 7-11 jars 2 to 2 1/2 lbs.

Berries 24 quarts 12-18 jars 1 1/2 to 3 lbs.

Cherries, unpitted 1 bushel 22 -23 jars 2 to 2 1/2 lbs.

Peaches 1 bushel 18-24 jars 2 to 3 lbs.

Pears 1 bushel 20-25 jars 2 to 3 lbs.

Plums 1 bushel 24-30 jars 1 1/2 to 2 1/2 lbs.

Tomatoes 1 bushel 15-20 jars 2 1/2 to 3 1/2 lbs.

Tomato Juice 1 bushel 12-16 jars 3 to 3 1/2 lbs.

Vegetables

Beans, 1 bushel 12-20 jars 1 1/2 to 2 1/2 lbs.

(Green or Wax)

Beets, (no tops) 1 bushel 15-24 jars 2 to 3 1/2 lbs.

Carrots, (no tops) 1 bushel 16-25 jars 2 to 3 lbs.

Corn, whole kernel 1 bushel 6-10 jars 3 to 6 lbs.

Peas (in pods) 1 bushel 5-10 jars 3 to 6 lbs.

Squash, Summer 1 bushel 10-20 jars 2 to 4 lbs.

Pickles 1 bushel 16-24 jars 2 to 3 lbs.

Ways of Preserving Trax Farms
Fresh Fruits & Vegetables

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. Buy a Ball canning book for canning times and great recipes.

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 Trax Farms 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 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.

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.

Quick Sweet Pickles

8 pounds of 3 to 4 inch Trax Farms 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.

Bread & Butter Pickles

4 quarts (3-4 inch) Trax Farms pickling cucumbers

6 medium Trax Farms onions

1 Trax Farms green pepper, chopped

1 Trax Farms red pepper, chopped

3 cloves Trax Farms 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.

Piccalilli

1 quart small Trax Farms green tomatoes

1 quart 3 to 4 inch Trax Farms 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 nonmetallic 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.

Pickled Calico Vegetables

6 cups Trax Farms cauliflowerets

1 cup Trax Farms pickling onions, peeled

2 cups Trax Farms green peppers, chopped

2 cups Trax Farms carrots, sliced

¼ cup pickling salt

1 quart vinegar

½ cup sugar

2 tsp. mustard seed

2 tsp. celery seed

2 tsp. hot pepper sauce

Combine all vegetables and salt in a large mixing bowl. Cover with ice; let stand for 3 hours. Drain vegetables; rinse well. Combine vinegar, sugar, mustard seed, celery seed and hop pepper sauce in large saucepan. Bring to boil; add vegetables and simmer 5-7 minutes. Pack hot into jars, leaving ¼-inch headspace. Remove air bubbles. Screw on caps. Process 10 minutes in boiling water bath.

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 manufacture’s directions. Ladle hot relish through funnel into hot jars, leavening 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.

1 qt. Chopped cooked beets(about 12 medium)

1 qt. Chopped cabbage

1 cup chopped onion

1 cup chopped green pepper

1 ½ cups sugar

6 cups white vinegar

2 tbsp. canning salt

Combine all ingredients in a large saucepan. Simmer 10 minutes. Bring to boil. Pack hot relish into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water bath. Makes 10 half pints.

Pickled Pepper-Onion Relish

6 cups finely chopped onions

3 cups finely chopped red peppers

3 cups finely chopped green peppers

1 ½ cups sugar

6 cups white vinegar

2 tbsp. canning salt

Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half, about 30 minutes. Fill sterile jars with hot relish, leavening ½-inch headspace, and seal tightly. Store in refrigerator and use within one month.

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. Yiels: about 8 half pints.

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.

Mexican Salsa

5 pounds ripe tomatoes

3 cups chopped onions

1 1/4 cup 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 nonmetallic 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.