Author: Sorting Last Post on Top ↓ Message:
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/14/16 7:57 A

Community Team Member

My SparkPage
Send Private Message
Reply
Sloppy Joe Mix with Meat


Makes 3 pints (you can double this recipe)


2lbs Ground Beef (You can use a mix of ground beef, chicken, or turkey if desired)


1 Cup Chopped Onion


3/4 Cup Chopped Green and/or Red Bell Pepper


1-1/2 Cup Catsup/Ketchup (Use Heinz or Hunt, or make sure your brand has no thickeners added) or use home canned


2 Tbsps Brown Sugar


2 Tbsps Apple Cider Vinegar


3 Tbsps Heinz Chili Sauce or use home canned


3 tsps Worcestershire Sauce

2 tsps Yellow Mustard


1/4 Cup Water


Start by adding your beef, onion, and green pepper to a hot skillet. If you chose to use chicken, add some olive oil to the pan first. If you double your recipe, this is easier to do in two batches Brown the ground beef and cook the onions to translucence. Depending on the fat content of your beef you may need to drain the fat off. Add ketchup/catsup, Worcestershire Sauce, Chili Sauce, and Mustard in one bowl and mix. Add brown sugar, cider and water to another bowl. Stirring to dissolve the sugar. When the beef and veggies are done, add the remaining ingredients and stir to combine. Bring everything to a boil, reduce to a simmer, cover, and cook for 20 minutes.


After 20 mins if mix is runnier then you like and want it thicker remove the lid and let it simmer until it is as thick as you like. Ladle into jars to a 1″ headspace, remove air bubbles, wipe rims, and assemble lids.


Process at 10lbs of pressure in a pressure canner for 75 minutes for pints and 90 minutes for quarts.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/11/16 9:31 A

Community Team Member

My SparkPage
Send Private Message
Reply
Making Tomato Paste Step By Step !

The Goal...To cook down your tomatoes to a thick paste caramelizing the natural sugars in the tomatoes...

I have been freezing my San Marzano Tomatoes as they ripen, so I had 4.5 1 gallon bags of tomatoes to start with...
I Boiled them for about 1 hour to soften them.
Then they went thru my Victorio Strainer to remove the skins and seeds...

Skins and seeds can be composted or make tomato powder...

Here is a picture of the pulp and juice going into a pot...

From the 4.5 gallons of tomatoes, I got almost a full 16 QT. pot of juice and pulp...
Start Boiling down to evaporate as much water as possible !

After boiling the juice down for 3 hours, I put it into a roaster to go into a 350F oven...
I started at 4:00 pm...

This will take many hours in the oven...You can, also, use a crock pot on high...
Here it is simmering in the oven..

Make sure you stir once in a while...In the beginning, once and hour is good...
Stir every 15 minutes as it thickens scraping the bottom of the roaster.
Time 10:00pm

The last hour or so goes really fast...

This is a picture at 11:00pm

Picture at 11:45pm I turned the oven off and went to bed leaving the roaster in the oven...
So after 7 hours and 45 minutes, I got almost 4 cups of tomato paste...

I will freeze in containers or water bath can the paste in half pint jars for 15 minutes...

Now whenever you open a small can of tomato paste, think of How Many tomatoes go into it. That Thick, Sweet Yumminess !!!

You can add herbs and garlic, onions, sweet red peppers, whatever you like to the juice to flavor your tomato paste...Just remember that the flavors will intensify as it cooks down to the paste...I do mine plain !

Thank You for reading my blog and I do hope your try this...It may be a ton of work but you know what's in it !!! NO Chemicals and NO Preservatives ! Bonus !!!



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/1/16 10:13 A

Community Team Member

My SparkPage
Send Private Message
Reply
Making Organic Pectin Video and how to Can It !!!

Who knew it was so easy ???

Start with under ripe apples, boil until soft, strain and then strain again, put in large stock pot and boil down to over half way...
Put into half pint jars, and water bath can for 10 minutes !!!
That's It !!!

To use...
use the half pint with 7 cups of fruit and 7 cups of sugar.

www.youtube.com/watch?v=ef72e
dKJDyU&am
p;feature=em-uploademail


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
GOLDENRODFARM's Photo GOLDENRODFARM SparkPoints: (195,208)
Fitness Minutes: (106,727)
Posts: 6,539
8/23/16 9:53 A

My SparkPage
Send Private Message
Reply
Low sugar blueberry jam

This recipe is also from the Ball/Kerr site. It is very similar to the blackberry jam recipe, make sure you all the lemon juice, I again use my homemade unsweetened apple juice, and the sugar depends on the blueberries, this year I only used 1/2 cup of sugar on the first batch and 1/2 cup honey on the second batch.


Preserving Method: Freezing
Makes about 4 to 5 (8 oz) half pints


YOU WILL NEED

3 cups crushed berries (about 2 lb or 2-1/2 pints)
1 Tbsp lemon juice
1-3/4 cups unsweetened white grape or apple juice
3 Tbsp Ball®RealFruit™ Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)
4 to 5 Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands
DIRECTIONS

GRADULLY ADD Ball® RealFruit® Low or No-Sugar Needed Pectin into fruit juice and lemon juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
IMMEDIATELY ADD prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener or honey according to the directions above.
LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.

Barb from Maine!

Show no weakness!

Tough times don't last, Tough people do!

You cannot plough a feild by turning it over in your mind"

Lead with your heart; the rest of you will follow.

Believe in yourself

The most difficult thing is the decision to act, the rest is merely tenacity." -- Amelia Earhart

I loved you like there was no tomarrow...
and then one day, there wasn't...



 Pounds lost: 70.0 
 
0
20.25
40.5
60.75
81
GOLDENRODFARM's Photo GOLDENRODFARM SparkPoints: (195,208)
Fitness Minutes: (106,727)
Posts: 6,539
8/23/16 9:46 A

My SparkPage
Send Private Message
Reply
Low sugar seedless blackberry freezer jam

I use the recipe from the ball/ Kerr site, I make my own homemade apple juice from a verity of apples and can it unsweetened. I usually use 1 cup of sugar or 1/2 cup of honey. I woul advise adding to your taste, sometimes the berries are very sweet like this year and t cut the sugar back to 3/4 cup. I tend to like my jams a little on the tart side. I use my cone shaped sieve to take the seeds out, it is quick and easy, you could use I foley food mill also.
Preserving Method: Freezing
Makes about 4 to 5 (8 oz) half pints

It's easy to make great-tasting blackberry freezer jam with Ball RealFruit Low or No-Sugar Needed Pectin. Refrigerate for up to three-weeks or freeze to enjoy for a year.

YOU WILL NEED

3 cups crushed blackberries (4 pints)
1-3/4 cups unsweetened cranberry-raspberry or apple juice
3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)
4 to 5 (8 oz) half pint glass preserving jars with lids and bands
DIRECTIONS

GRADUALLY add pectin into cranberry-raspberry or apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
IMMEDIATELY add prepared blackberries into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener, or honey according to the directions above.
LADLE the Blackberry Freezer Jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

Edited by: GOLDENRODFARM at: 8/23/2016 (09:57)
Barb from Maine!

Show no weakness!

Tough times don't last, Tough people do!

You cannot plough a feild by turning it over in your mind"

Lead with your heart; the rest of you will follow.

Believe in yourself

The most difficult thing is the decision to act, the rest is merely tenacity." -- Amelia Earhart

I loved you like there was no tomarrow...
and then one day, there wasn't...



 Pounds lost: 70.0 
 
0
20.25
40.5
60.75
81
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/9/16 8:21 A

Community Team Member

My SparkPage
Send Private Message
Reply
Pressure Canning Green and Yellow Beans Video
from Ourhalfacrehomestead.com

www.youtube.com/watch?v=x4FE5
IyZGmU&am
p;feature=em-uploademail


at 1000ft = 10 lbs pressure for 20 minutes

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/1/16 8:20 A

Community Team Member

My SparkPage
Send Private Message
Reply
2 Recipes !!!

Peach Salsa Recipe

6 cups peeled, pitted and chopped peaches (about 12 peaches)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers finely chopped (remove seeds and ribs)
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/4 cup white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 small box fruit pectin crystals (49gram)
1 1/2 cups sugar
6 – pint canning jars

Wash jars and lids in soapy water. Rinse well. Dry bands and set aside. Place jars and lids in water and allow to simmer (not boil) until ready to use.

In large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Mix pectin with 1/4 sugar and add to your peach mixture. Bring to a boil and then add remaining 1 1/2 cups sugar. Boil for 1 minute stirring constantly. Remove from heat.

Pour into prepared pint jars, leaving 1/4 inch air space. Wipe rim and threads of jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met. Place jars in large pot and cover them with water 1-2″ over jars. Boil for 15 minutes. Carefully remove jars and allow to cool completely. After jars have completely cooled check for proper seal. Press on center of lid. It should be firm, pulled down and not flex. Tighten rings.

Makes 6 pints


ANOTHER PEACH SALSA RECIPE...

How to Can Fresh Peach Salsa

1/2 cup apple cider vinegar

6 cups peeled and chopped peaches

1 1/4 cups chopped onion

2 jalapeno peppers, seeds removed, finely chopped

2 hot yellow wax peppers, seeds removed, finely chopped

1 red bell pepper, seeded and chopped

1/2 cup loosely packed finely chopped cilantro

2 tablespoons honey

1 clove garlic, minced

1 1/2 teaspoons ground cumin (I find it important to use organic fresh spices when possible and purchase all of my spices from my affiliate partner Rose Mountain Herbs. I’ve found I can usually use less because the flavor is much more potent when using a fresh quality product.)

Makes 5 pint jars

In a large stainless steel pot, combine vinegar and prepared peaches. Add onion, peppers, cilantro, honey, garlic, and cumin. Stirring constantly, bring to a boil over medium-high heat. Reduce heat, boiling gently and stirring often, until slightly thickened, around 4 to 5 minutes. Remove from heat.

Ladle hot salsa into your prepared jars, leaving 1/2 inch head space. Remove air bubbles and wipe rim of jar with a clean damp cloth. Center lid on jar and screw band down snugly.

Place jars in rack inside water bath canner. Make sure tops of jars are covered by at least 1 to 2 inches of water. Bring water to a boil and process for 15 minutes. Remove canner lid and remove jars onto a folded towel after 5 minutes. Allow to cool and set for 24 hours before storing in a cool dark space. Be sure to check seals before storing. If a jar hasn’t sealed, immediately store it in the fridge.

I actually put one jar in the fridge without canning it to use right away. I baked a salmon and during the last 10 minutes of baking, spooned this peach salsa on top. It was delicious and paired so nicely with the fish. (We ate it so fast I forgot to snap a picture, but it was pretty and tasty.)





Edited by: CANNINGNANNY at: 8/8/2016 (08:10)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/1/16 7:57 A

Community Team Member

My SparkPage
Send Private Message
Reply
Corn Salsa
Found on Canning Craze


Ingredients:


4 large ears of fresh corn


1 cup red onion, diced


1 large red pepper, diced


1 large tomato, peeled and diced


1 jalapeno pepper, seeded and diced


1/2 cup fresh squeezed lime juice


1/2 tsp. salt


1/2 tsp. ground cumin


1/2 tsp. ground black pepper


Directions


1. Remove husks and silks from corn and rinse. Cut corn off cobs.


2. In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered for 10 minutes.


3. Transfer to hot, sterilized half-pint jars (4-5 jars), leaving 1/2 inch headspace. Wipe jar rims and adjust lids.


4. Process in a boiling water canner for 15 minutes (starting when water returns to a boil). Remove from canner and cool on wire racks.

Edited by: CANNINGNANNY at: 8/1/2016 (07:58)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
7/25/16 8:02 A

Community Team Member

My SparkPage
Send Private Message
Reply
Tomato Ketchup Recipe
https://www.youtube.com/watch?v=RA0z
oX
UxRB8&feature=em-uploademail


ourhalfacrehomestead.com/ketchup/
Ingredients

•13 Cups pureed crushed tomatoes
1 5oz. can of tomato paste
•2 Cups Cider Vinegar
•1 &½ Cups raw cane sugar
•¼ cup coarse pickling salt
•2 TBS onion powder
•1 TBS garlic powder
•1 tsp celery seed grind in spice grinder
•1 tsp mustard powder
•¼ tsp clove powder
•¼-½ tsp ground black pepper

In a large crock pot or heavy bottomed sauce pan, mix and simmer all ingredients for 3-4 hours. Stirring as needed to keep from sticking. Label hot ketchup into hot sterile jars. Screw on lids and process in a boil bath caner for 20 minutes for pints and half pints, 30 minutes for quarts.

Make approx. 6 pints


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
6/29/16 10:34 A

Community Team Member

My SparkPage
Send Private Message
Reply
How to Water Bath Can Fresh Cherries

hockadayorchards.com/recipes/how-to-can-fr
esh-cherries/

Canning is the best way to preserve cherries long term. It is also probably the hardest method (i.e. takes the longest) and requires the most equipment. You will need a canner (a huge pot with a rack in it), canning jars (reusable), lids, and tongs. If you don’t have a canner, you can get one at most box stores and they run any where from $15 – $35 from what we’ve priced. The difference in price is usually due to the size of the pot and how many jars it will hold. Jars vary in price. You want the bigger sized jars (quart), if you have a family, but the pint size jars are fine for smaller batches.

I personally prefer the raw pack method and light syrup. It is a low amount of sugar and the quickest method. You can use a light or medium syrup, if you prefer, but the cherries are generally so sweet, you should probably drop back for best results. If you are buying store-bought cherries, use the heavier syrups, store bought cherries do not have the same amount of sugar as orchard ripened. They are picked too early and they never sweeten properly.

Extra Light Syrup Ingredients: (will make 6 cups of syrup)
•1 1/4 c of sugar
•5 1/2 c of water

Add sugar and water to a stainless steel pot and bring to a rolling boil. Boil for about 5 minutes to ensure all of the sugar is completely dissolved. Turn heat down to keep the solution warm.


Get your jars ready to go and the water ready in your canner. (See canning guides as to how to prep your jars and lids for canning – instructions should also be in your canner)

Raw-Pack Method (makes about 8 pint jars or 4 quart jars)

Need: 8 – 10 pounds of Cherries (unpitted)
Note: You can pit them, if you have small children, if you do you may want to increase the amount of cherries by a couple more pounds. See here for our cherry pitter suggestions and reviews.

Ladle 1/2 cup of your hot syrup into each hot jar. Take your cherries and make a small slit into each one as you place them into the jars (this will prevent bursting or shrinking). Fill jars with cherries to within a generous 1/2 inch of the top of the jar. Shake the jar gently to make sure the cherries are distributing evenly but don’t crush them into the jar. Add hot syrup to cover cherries, if necessary, leaving  1/2 inch of headspace. Wipe the rim of the jar and remove any air bubbles. Adjust the headspace as necessary by adding more syrup if needed. Center lid on jar and screw down band until finger tip tight.

Place jars in canner and completely cover with water. Bring to a boil and process jars for 25 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool and store.

Notes:

You can make the syrup with a sweetener, but since sweeteners tend to be sweeter than sugar, you probably want to use half as much to start. You can also use pitted cherries but if you do, you will need to treat them to prevent browning. You can do this by using citric acid, ascorbic acid or by submerging the fruit in a mixture of 1/4 c lemon juice and 4 cups of water for several minutes.


hockadayorchards.com/recipes/how-to-
ca
n-fresh-cherries/


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/27/16 7:24 A

Community Team Member

My SparkPage
Send Private Message
Reply
Berry Christmas Jam
Found on cdkitchen.com

Ingredients

3 cups fresh cranberries


1 medium seedless orange, peeled and quartered


1 package (10 ounce size) frozen sliced strawberries, slightly thawed


1/4 teaspoon ground cloves


1/4 teaspoon ground cinnamon


4 cups sugar


1/2 cup water


1 package (3 ounce size) liquid fruit pectin

Directions

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.




Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/26/16 11:17 A

Community Team Member

My SparkPage
Send Private Message
Reply

DRY HEAT PROCESSING



FOR: Grains and grain products

Dehydrated foods


Dehydrated foods too moist for storage with oxygen absorbers


Nuts, cocoa, etc.


Fill clean, dry canning jars with food. Place open jars in a preheated 200o oven leaving an inch or two between the jars. Leave the oven door ajar to allow moisture to escape. Heat quarts 10 minutes; pints 5 minutes. Remove hot jars from the oven. Put clean canning lids and rings tightly on the jars while they are still hot. Allow to cool. The lid will seal, but a vacuum may not form in the jars so the lid may push in when it is pressed. As long as the lids seal, the jars will be airtight.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/23/16 6:07 A

Community Team Member

My SparkPage
Send Private Message
Reply
Banana Nut Bread Jam
Found on food

* 10 ripe bananas, pureed (need 3 cups)


* 1 tablespoon lemon juice


* 4 cups granulated sugar


* 1⁄2 cup brown sugar


* 1 1⁄2 cups toasted walnuts, minced

* 1 (3 ounce) box pectin


* 1 teaspoon cinnamon


* 1⁄2 teaspoon nutmeg(optional)

DIRECTIONS

* Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.

* All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.

* Fill jars to 1/4 inch of top; seal with two-part lid and ring.

* Boiling water bath for at least 10 minutes.

* Makes about 3 pints.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/22/16 5:25 A

Community Team Member

My SparkPage
Send Private Message
Reply
How To Make Banana Jam
Author: Ellen Christian



Ingredients

2 cups of mashed bananas (about 5 small)

2 cups sugar

2 tablespoons of lime or lemon juice


Instructions

Fill the water bath canner with water and bring to a boil.

Wash the jars, rings, and lids.

Fill the jars with very hot water.

Put all the ingredients in a pan and stir occasionally.

Let the jam boil for 5 minutes.

Ladle the jam into the jam jars. Leave 1/2 inch head space (clear space) at top.

Wipe the rim of the jar to make sure it’s clean.

Put the lids and rings on.

Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.

Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter.

Edited by: CANNINGNANNY at: 4/22/2016 (08:13)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
3/2/16 8:31 P

My SparkPage
Send Private Message
Reply


That was the only thing I couldn't find out but I'd think that the normal pickles time would do it

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/2/16 7:48 A

Community Team Member

My SparkPage
Send Private Message
Reply
Thanks Jules...I added this to the Reference List ....

I wonder how long to water bath can !?
The same as regular pickles ?

They sound Yummy !

Edited by: CANNINGNANNY at: 3/2/2016 (07:48)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
3/2/16 12:29 A

My SparkPage
Send Private Message
Reply
EASY PICKLED JALAPEÑOS

YIELD: Makes 4 (4-ounce) jars

INGREDIENTS:

3/4 cup water

3/4 cup distilled white vinegar

3 tablespoons granulated sugar

1 tablespoon kosher salt

1 clove garlic, crushed

1/4 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

10 jalapeno peppers, sliced

DIRECTIONS:
Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.

Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.

Pickled jalapenos will be ready to use after one week. Store in the refrigerator.

Or process for required time to store

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
2/2/16 12:57 P

Community Team Member

My SparkPage
Send Private Message
Reply
6 Hour Pickled Avocados

I've never heard of this before !!!! :}

for step by step pictures and instructions, go to the following link !
www.instructables.com/id/6-Hour-Pick
le
d-Avocados/?ALLSTEPS


A quick and simple way to pickle and preserve your ripe avocados at home.

Avocados just might be a wonder fruit. They complement just about every meal they accompany from salads and tacos to eggs and toast, and they've become more prevalent as bases for things like mousse or ice cream lately. I was recently lucky enough to find myself the owner of ten perfectly ripe avocados, and not enough time to eat them all. I began looking for other ways to use the avocados before they became overripe. With 10 sitting on my hands it seemed like the perfect time to experiment with preservation or life prolonging techniques for those avocados and still have a few fresh ones to accompany every meal and snack. I chose to tackle pickling first, after all we pickle everything else from cucumbers to watermelon, why not avocado?

I decided to go with a quick pickle with the hopes of preserving the ripe avocado's consistency as well as a quick result that I could enjoy in the immediate future. These little chunks of pickled avocados are delicious, and make a great addition to rice bowls, toast, and cheese and crackers. Enjoy!

Step 1: Ingredients

Gather the following ingredients:
•1 Cup White Vinegar
•1 Cup Water
•4 Avocados
•1 Tablespoon Red Pepper
•1 Tablespoon Rainbow Peppercorns
•2 Teaspoons Salt

Gather the following materials:
•Mason Jar for Storage

*Note: You could also add other spices or flavors like lemon, juniper berries, or bay leaf to your pickle brine if you'd like. I chose to keep it simple for this first avocado pickling.


Step 2: Find Ripe Avocados

For this Instructable you'll want ripe avocados on the firm side so that they hold their consistency when you pickle them.

I have found that you can identify a ripe avocado easily by simply checking under the stem. To do this, hold the avocado in your hand and place your thumb on the stem. Roll your thumb against the stem until it rolls out of the avocado. If the stem separates from the avocado easily and leaves a bright green patch of flesh underneath, you've found the perfect avocado.

Conversely, if your stem does not roll away from your fruit, the avocado is not ready. If it rolls away and the avocado flesh that is exposed is brown, your avocado is over ripe, mushy and not ideal for pickling.


Step 3: Brine

Let's start by making your brine. This way, your brine can cool while you prepare your avocados for pickling. Place 1 cup of vinegar with 1 cup of water in a nonreactive pot on your stove. Add 2 teaspoons of salt and bring to a boil, stirring to dissolve the salt. Once boiling, reduce to a simmer until all of the salt has dissolved. Remove your pot from the heat and allow to cool.


Step 4: Halve Your Avocados

Using a sharp knife, cut your avocados in half lengthwise by rotating the knife around the avocado. Once halved, separate the avocado halves by placing a hand on each half and rotate, twisting your hands in opposite directions.


Step 5: Remove the Pit

To remove the pit of the avocado, hold the avocado half in your non-dominant hand. With your dominant hand, carefully whack your knife into the pit until it sticks firmly. Keeping the knife firmly stuck into the pit, twist the knife until the pit rotates and comes loosely away from the fruit.

The avocado pit should now be stuck to the blade of your knife. To safely remove the knife from the pit, place your fingers against the pit from the back of the blade. This way when you apply force to remove the pit from the blade you are working in a direction with the blade, not against it. Apply force to the back of the pit, until it releases from the knife blade.

Step 6: Peel Your Avocados

Gently pry away the skin from your avocado fruit using your fingers. The skin will come off in pieces but that is okay, keeping the fruit whole is more important.

You can also use a spoon along the inside of the avocado fruit to loosen it from the skin, but I have found that a little patience and peeling leads to a better end result.


Step 7: Slice

Place your avocado halves, cut side down on your cutting board. Cut slivers lengthwise and then cut your avocado into cubes by slicing your slivers crosswise. You should finish with a bunch of avocado cubes.


Step 8: Jarring

Start your jarring process with a clean mason jar. If it is not clean and clear of impurities, boil your jar in water for a minimum of 10 minutes and allow to dry.

With your clean mason jar, add your tablespoon of red pepper flakes as well as your tablespoon of peppercorns. Add your sliced/cubed avocado until it's about an inch below the jar opening.


Step 9: Add Your Brine

By now, your brine should have cooled and it is safe to add to your avocados. Pour carefully and slowly, taking care to completely cover your avocados with the brine. This will start the pickling process. Place your lid on your jar and store in the refrigerator for at least 6 hours. The longer you store your avocados, the more pickle like they will become, but this is a quick pickle, and your avocados will be done after 6 hours.

Continue to store your pickled avocados in the refrigerator when you aren't currently enjoying them.


Step 10: Enjoy

You're done! Your pickles have a shelf life of roughly a week--thats the longest they've lasted with me.

Enjoy your pickled avocados. I enjoy putting them on top of kale salads, over rice, or with cheese and crackers.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
12/3/15 8:16 A

Community Team Member

My SparkPage
Send Private Message
Reply
2-9-16 Update on my pressure canned breakfast sausage...
DON'T DO IT !!!
It tasted very good but the sausage patties were mushy after refrying them !!! :{


CANNING SAUSAGE PATTIES

Slice bulk sausage into 1/2-inch thick rounds or form into patties about 2 inches in diameter and 1/2-inch thick. Sear both sides of each pattie. Stack in canning jars leaving 1-inch headspace. Half pint jars hold 4 patties. Pint jars hold 8. Fill the jars 2/3 full with hot broth or water. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner

Processing time Altitude 0-1000 feet Above 1000 feet
Half pints or pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb


Dial gauge canner

Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Half pints or pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

To serve, drain sausage and brown in a frying pan until heated through.

www.simplyprepared.com/canning_sausa
ge
_patties.htm


Edited by: CANNINGNANNY at: 2/9/2016 (08:25)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/20/15 8:37 A

Community Team Member

My SparkPage
Send Private Message
Reply
Navy Bean and Bacon Soup

2 lbs dried navy beans, soaked overnight

2 quarts tomato juice (I used 2 qts of home canned tomato juice)

2 cups carrots, diced

4 cups potatoes, diced

3 cups celery, chopped

1 teaspoon canning salt and pepper (Black or White)

1 bay leaf

3 cups onions, diced

2 lbs bacon, diced OR 1 cup of diced ham

Directions: Combine all ingredients except bacon and onion in large pot. Cook over medium heat until soft (this took almost 45 mins on low).

Cut bacon into small pieces and fry in skillet. Remove bacon and cook onion in bacon grease until soft, drain on paper towels. Add bacon and onion to bean mixture and heat until it simmers. Taste for salt and pepper. Remove bay leaf before putting in jars. Fill hot mixture into sterilized jars, filling to within 1" of tops of jars (I found that using the home canned tomato juice the juice in the soup was pretty thick and there was not enough of it. So I used hot water to finish filling the jars to 1" headspace). Pressure can 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/19/15 4:57 A

Community Team Member

My SparkPage
Send Private Message
Reply
Mushroom Soup Base

Makes 10 cups (5 pints)


2 lbs mushrooms, stalks removed

6 cloves garlic, minced

2-1/2 tsps dried thyme

8 cups veggie, beef, or chicken stock/broth

1/4 t. nutmeg (optional)

In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. To each jar fill with mushrooms to 3/4 full.


Add

1 teaspoon of minced garlic,

1/2 t. dried thyme and a pinch of nutmeg (optional).


Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with vinegar and wipe the rims of the jarsl. Add your lids and rings to each of jar and turn to seal just "finger tight". Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) Wait 10 minutes then remove jars after opening canner. For making the soup creamy when serving: for pint size. Double for quarts. In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. Or you can add cream to soup.


Mushroom Soup Base #2

Canning Mushroom Soup Base
Found on SBCanning

Makes 10 cups (5 pints)

2 lbs mushrooms, stalks removed (Buy 2 1/2 lbs)

6 cloves garlic

1-1/2 t. dried thyme

8 cups veggie, beef, or chicken stock/broth

1/4 t. nutmeg (optional)

Preparation : Prepare 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer. Slice mushrooms, not too thin, as they will cook down in the pressure canner. Mince the garlic and set them both aside. Cooking: In a large stainless steel heat beef broth/stock over medium heat. Remove from heat. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill the jars with mushrooms to 3/4 full.


Add

1 teaspoon of garlic,

1/2 t. dried thyme and a pinch of nutmeg (optional).


Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

For making the soup creamy when serving: for pint size. Double for quarts.

In a sauce pan add

1 T. of butter and
1/8 cup of flour.

Stir over medium heat till the roux is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired.
To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 cup of cream if desired.




Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/17/15 8:13 A

Community Team Member

My SparkPage
Send Private Message
Reply
Soda Jelly! - Dr. Pepper/ Mountain Dew/ Orange Crush
From Sbcanning.com
She wrote...
I wanted to add this to the site because I get asked about it every once and a while from my followers on Facebook. It's not something I would personally make but the color and concept of soda jelly is super fun! I have listed a few of the popular ones but I am sure if you can dream it and it comes in soda you can make it into jelly. It just takes a lot of sugar! Enjoy!

Thank you to Alana for her use of the basket of her jellies for display!

Soda Jelly
1 (12 ounce) bottles carbonated beverages
3 cups sugar
1 (3 ounce) envelopes liquid pectin

Directions
Combine soft drink and sugar in a heavy sauce pot.Bring to boil and continue that boil for one minute. Add the liquid pectin. Stirring constantly, bring to another boil and boil hard for 1 minute.
Ladle into clean hot half pint jars leaving 1/4" headspace, wipe rims, add hot lids and rings. Process for 10 minutes in a boiling water bath canner.

Remember when using liquid pectin it can take up to 48 hours to a week for the jelly to set!


www.sbcanning.com/2015/11/soda-jelly
-d
r-pepper-mountain-dew.html


Edited by: CANNINGNANNY at: 11/17/2015 (08:25)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/12/15 6:46 A

Community Team Member

My SparkPage
Send Private Message
Reply
Italian Wedding Soup (Italian Meatball Soup)
Found on Pinterest

olive oil for sauteing


1 cup chopped onions


4 garlic cloves, chopped


1 celery rib, halved lengthwise and thinly sliced crosswise


4 carrots, halved lengthwise and thinly sliced crosswise


5 1/4 cups reduced-sodium chicken broth (42 fl ounces) (homemade will work too!)


2 1/2 cups water (can use 1 quart of tomato juice if desired plus 1/2 cups of water)


20 precooked meatballs - just ground meat, chicken, or turkey with spices (no eggs or breading)

2 (14-ounce) cans small white beans, drained and rinsed or 1/2 lb dried, pre-soaked overnight and boiled for 30 minutes


1 (5- to 6-ounces) bag baby spinach, coarsely chopped 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper


In a large frying pan sauté the onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Put the onions and vegetables in a bowl and set aside. In a stainless steel pot or enameled dutch oven add broth/stock,water, salt and pepper. Bring to a boil over medium heat. Leave in pot for 3-5 minutes while you get the jars ready to fill.


Remove from heat Filling the jars: You will need 6 pint jars. Put your canning funnel on the jar and using a spoon add 1/4 -1/2 cup of beans, a small handful of spinach, 3 meatballs, and some of the onion/veggie mixture to each jar. Fill each jar with the solids about 3/4 of way full. Fill each jar to fill to 1" headspace with broth. Remove air bubbles and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids. Add lids to each of the jars and turn to seal just "finger tight". Process pints for 75 minutes and quarts for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). Adjust pressure for altitude. When complete turn off the heat and let pressure return to zero naturally. Wait 10 minutes then remove jars.


To serve heat through and add finely grated Parmigiano-Reggiano cheese


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/11/15 9:58 A

Community Team Member

My SparkPage
Send Private Message
Reply
Creamy Tomato Garlic Soup

•4 cups crushed or diced tomatoes (do not drain)
•4 Tablespoons butter, coconut oil, or bacon grease
•1/2 cup chopped onion
•6 cloves of garlic, minced
•3 Tablespoons flour (use your choice of white or whole wheat. I’m betting that even coconut flour would work in a pinch.)
•3 cups whole milk OR half and half
•3 teaspoons sucanat (or substitute 2 t. brown sugar)
•1-2 tablespoons dried basil
•1 1/2 teaspoons sea salt
•1/4 teaspoon black pepper
•Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and garlic and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.

Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.

Add in the sucanat, salt, pepper, and basil, * then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.

If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)

Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.

* To Can...Leave out milk and add it when you are using !
Water Bath process 20-30 minutes (start timing when it's at a 'rolling' boil).

Another Recipe from Food.com

Yield 8-10 quarts

6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice)
1 cup sugar
1⁄4 cup salt
1 cup butter
1 cup flour

Directions

Chop onion& celery.
Place in large kettle w/ just enough water to keep them from burning.
While this simmers, cut tomatoes (remove stems if not using strainer).
Add to kettle& cook until tender.
Place this all through Victorio strainer (or similar).
Return to kettle.
Add sugar& salt.
Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
Stir well.
Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
Ladle into jars & close securely with lids.
Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/7/15 9:48 A

Community Team Member

My SparkPage
Send Private Message
Reply
Homemade Tomato Soup


14 quarts tomatoes

7 medium onions

1 stalk celery

14 sprigs parsley (or handful dried)

3 bay leaves

14 Tbsp flour

14 Tbsp butter

3 Tbsp salt

8 Tbsp sugar

2 tsp pepper


Combine tomatoes, onions, celery, bay leaves, and parsley. Cook until celery is tender. Run through juicer. Return to pan and add salt, sugar, and pepper and heat. In large bowl, blend softened butter and flour until smooth. Gradually add hot soup to butter and flour mixture. Mix until a thin paste. Add paste to heated soup. Stir frequently and thoroughly until soup thickens. Put in jars and seal. I pour the boiling soup right in the jars and they seal without needing a water bath or pressure canner.

Note from Granny: I, personally, would not trust a seal without processing this soup. I would either do a water bath for about 30-40 minutes or pressure can at 10 lbs. pressure for 15 minutes.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
11/6/15 7:20 A

Community Team Member

My SparkPage
Send Private Message
Reply
Home Canned Split Pea and Ham Soup


From the kitchen of Gail Sellers, Athens, GA

This recipe makes about 1 gallon of soup. I can it in quarts, you could use pints if you like.

2 – 16 oz package split peas

16 cups water OR chicken broth, OR a combination.

2 large onions, diced

2 large potatoes, peeled and diced

6 diced carrots

5 stalks diced celery

1 cup diced Ham cut into 1/4″ pieces

2 or 3 Bay leaves

8 cloves of garlic, minced

2 Teaspoons Salt

2 Teaspoons Pepper

Wash the peas, pick out rocks and discolored peas. Add the peas and all other ingredients to a large stock pot and cook for about 1 hour or until the peas are soft. Stir frequently to prevent scorching.

When the soup is done, remove the bay leaves.

Ladle the hot soup into hot jars. Use a plastic spatula and remove air bubbles. Fill to within 1 inch of the rim of the jar.

Add hot lids and rings.

Process in pressure canner at 10 lbs. of pressure for 90 minutes for quarts and 75 minutes for pints.

Makes 4 quarts or 8 pints, more or less.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/28/15 7:42 A

Community Team Member

My SparkPage
Send Private Message
Reply
Golden Mushroom Soup

From Farm Bell Recipes at Chickens in the Road

Makes 9 pints

Ingredients

4 Tbsp. oil, divided
4 Tbsp. butter, divided
One gallon washed, trimmed and sliced mushrooms (16 cups)**
2/3 cup Clearjel
1/3 cup tomato paste
6 (14 ounce) cans beef broth
1 tsp. ground white pepper
1/2 cup Sherry Cooking Wine or Marsala

**If buying pre-sliced, this is 3 pounds

Directions

Melt together 2 Tbsp. oil and 2 Tbsp. butter in a large stockpot. Add mushrooms, sauté 4 to 5 minutes. Remove mushrooms from pot and set aside. Add the remaining oil and butter to the pot and melt together. Whisk in Clearjel, then tomato paste until smooth.

Add broth gradually, whisking well. Continue whisking over medium heat until mixture is smooth and bubbly.

Add sherry and pepper. Stir in reserved mushrooms, heat through.

NOTE: Great in recipes or just warm and serve as a gravy/sauce.

Ladle mixture into hot jars, remove air bubbles, leaving 1″ headspace, seal. Pressure can at 10 lbs. for 45 minutes for pints (adjusted for your altitude).



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/27/15 7:53 A

Community Team Member

My SparkPage
Send Private Message
Reply
German Tomato Soup
(Original Recipe received)

2 lb plum tomatoes

1 medium chopped onion

1 stalk of chopped celery

2 cups chicken or vegetable broth

1 tbsp tomato paste

1 tbsp fresh basil

1 tsp pepper

1 tsp salt

1 clove of chopped garlic

1 tsp thyme 1 tsp sugar

Preparation:

Dip tomatoes in hot water and peel

Cut tomatoes into pieces and cook in the broth for 10 minutes Add all other ingredients to the tomatoes and broth

Cook 30 minutes uncovered so your house will smell like tomato soup

Get a strainer and pot and strain mixture into pot –let some seeds go through – good for vitamins (DO NOT THROW AWAY THE VEGETABLES IN THE STRAINER!)

Put the stuff in the strainer back into the pot and blend well.

After you’ve blended the tomatoes in the pot (use one of those hand held blenders) put the strained tomato juice back into the pot.

Cook awhile longer and taste. Cook uncovered if you want it thicker. Add basil, salt, and sugar to taste. Red or chili peppers will give it a little kick. Best served hot with a little sour cream “dollop” on top.

Can be doubled, tripled.

(How I make for canning)

Everything X 18

64c = 16qts chopped tomatoes

9c chopped onion

18 stalks of celery, chopped

36c chicken or veggie broth

1 cup tomato paste

1 c fresh basil (or 1/3c dried)

¼­ 1/3 c pepper

¼ ­ 1/3 c salt

18 cloves garlic, chopped

¼ ­ 1/3 c thyme (or 2Tbsp dried)

¼ ­ 1/3 c sugar

Wash and core tomatoes. Peel and chop onions. Wash, trim and chunk celery. Peel garlic. Add all to a big stock pot and add little of the stock to get it going. Simmer, stirring occasionally, until all veggies are soft. Run through a food mill and return to pot. Add remaining stock and rest of ingredients except paste. (If using fresh herbs add just before canning) Simmer to almost desired consistency, add paste (and fresh herbs, if using). Taste and adjust seasonings to suit your taste.

PC pints for 20 minutes or quarts for 25 minutes.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/26/15 9:02 A

Community Team Member

My SparkPage
Send Private Message
Reply
Cream Of Mushroom Soup
Found on frugalanticsrecipes

2 Tbsp olive oil
2 Tbsp butter
1½ pounds mushrooms, sliced or chopped
1 cup Clear Jel
3 quarts beef stock
1 Tbsp salt
1 Tbsp lemon juice
1 tsp garlic powder

Instructions

Melt butter with olive oil. Cook mushrooms, salt, garlic powder and lemon juice until mushrooms are brown. Add stock and Clear Jel. Heat and stir until it boils and thickens.

Put into pint jars leaving 1-inch headspace. Process in pressure canner for 40 minutes at 10lb pressure (or if you live at a higher elevation, 15 lbs). When opening to use, add equal amount of milk and soup.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/26/15 8:59 A

Community Team Member

My SparkPage
Send Private Message
Reply
French Onion Soup
By Licia Rowe

5 gigantic white onions, thinly sliced from top to bottom

5 medium red onions, thinly sliced from top to bottom

3 TBSP butter

10 quarts of beef stock (store bought broth works just fine)

1 TBSP Worcestershire sauce


½ to 1 cup dry red wine (optional)

Several sprigs of fresh thyme (or 1 TBSP dried – I go by taste and I like a lot of thyme).

5-­6 bay leaves

Salt and pepper to taste

Melt butter in large stock pot. Add onions and sweat for 15-­20 minutes. Sprinkle liberally with salt. Cover and reduce heat (low to medium low). Cook for about 60­-70 minutes until onions are caramelized and appear nice and brown. Simply sautéing the onions will not have the same flavor as caramelizing, so this is an important step.

Add stock, Worcestershire sauce, wine (if using), thyme, bay leaves. Bring to a boil, then reduce heat and simmer for at least 30 minutes, adding salt and pepper to taste.

Process in pressure canner 10 lbs, 75 minutes for pints or 90 minutes for quarts.

Note – A cook in a restaurant that I always order French onion soup at shared his ingredients when I asked how he made the soup. He just uses water, onions, salt, white pepper and Kitchen Bouquet. I will definitely use Kitchen Bouquet next time since it adds a really nice savory flavor.

I quantified the amounts as best as I could. I just read a few recipes and chose the portions of each that sounded the best to me. These quantities are a good start, but I always add or subtract to suit my taste at the time. The finished product was pretty darn good, but I will continue tweaking it to improve.

I ended up with 13 pints, plus another half pint from this batch.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/21/15 7:45 A

Community Team Member

My SparkPage
Send Private Message
Reply
Cream of Celery Soup

From Farm Bell Recipes at Chickens in the Road Road

Makes 5 pints

Ingredients

1/3 cup butter

3 cups celery, 1/4" dice

1/2 cup sweet onion, 1/4" dice

1/3 cup finely diced celery leaves (set aside)

1 quart vegetable broth

1 quart chicken broth (or use ALL chicken broth)

1/4 tsp. garlic powder

1/2 tsp. ground white pepper

1/4 tsp. ground celery seed

1 tsp. lemon juice

3/4 cup Clearjel


Directions

Melt butter. Add celery and onion and sauté until crisp-tender. Add broth, saving 1 cup to mix with the Clearjel. Add the seasonings, lemon juice, and the reserved celery leaves. Mix the Clearjel with the reserved broth. Mix all ingredients and heat until it boils, stirring often. Put in jars, leaving 1inch headspace after debubbling, and process in pressure canner for 45 minutes at 10 lbs. pressure (adjust for altitude).

Tomorrow's Soup of the Day... Cream of Chicken Soup

Edited by: CANNINGNANNY at: 10/21/2015 (08:30)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/19/15 10:40 A

Community Team Member

My SparkPage
Send Private Message
Reply
Roasted Bone Beef Stock & Crockpot Chicken Stock
From The Far and Dairy...

www.farmanddairy.com/top-stories/hom
em
ade-stock-for-body-and-soul/290232.hR>tml?utm_source=Farm+and+Dairy&ut
m_
campaign=d0d614ead8-E-newsletter
+10-19
-15&utm_medium=email&
;utm_term=
0_23b488519b-d0d614ead8-80608469

Roasted Bone Beef Stock

Ingredients

4 pounds beef marrow bones
Apple cider vinegar
1 onion, chopped
2 cloves garlic, minced
Water
2 bay leaves
Salt and pepper

Directions
1.Preheat oven to 350 degrees.
2.Place bones in a roasting pan. Cover. Roast 30 minutes.
3.Remove from oven. Splash with apple cider vinegar. Add chopped onion and garlic to pan. Cover and roast an additional 30 minutes.
4.Transfer pan contents into a heavy stockpot. Cover with water. Add bay leaves. Bring to boil. Reduce to simmer for 24 hours, until stock is dark and rich. Skim foam and fat occasionally.
5.Add salt and pepper to taste.
6.Process according to safe canning standards, or ladle into freezer jars.


Easy Crockpot Chicken Stock

Ingredients

1 chicken carcass (about 3 lbs)
Water
2 cloves garlic, minced
2 bay leaves
Salt and pepper

Directions
1.Break carcass to fit in crockpot.
2.Cover with water and add garlic and bay leaves. Cook on high until boiling, about 4 hours. Reduce crock to low setting for an additional 6 hours, until stock is dark and rich. Skim foam and fat occasionally.
3.Add salt and pepper to taste.
4.Process according to safe canning standards, or ladle into freezer jars.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/28/15 10:14 A

Community Team Member

My SparkPage
Send Private Message
Reply
Canning Apples

www.simplycanning.com/canning-apples.html

Canning Apples

Jona-Golds are what we use for canning apples. But there are MANY varieties that will work. Gala, Granny Smith, Honey Crisp…..mmmmm. Honey Crisps are my favorite for eating fresh.

Fruits are a high acid food and can be safely processed in a waterbath canner.

Prepare

Canning Tip

An Apple Peeler Corer Slicer is a great tool when you are working with apples. However, I have noticed that with the slices so thin the slices tend to get very soft after processing.

If I you are going to use these apples for apple pie you may want your pieces to be a bit thicker than the slicer will make. But it works fine for apple crisps or just heating and sprinkling on some cinnamon sugar.

I still highly recommend the slicer. It is an incredible time saver. But using a knife the old fashioned way may just suit your needs better.


Gather your canning supplies

Ingredients

•Apples - You will need about 19 pounds for one canner load of 7 quarts
•Sugar to taste

Make your Syrup

Prepare light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves. The best way to do this is in a tea kettle. Then you can just pour your syrup over the apples in the jar. Super easy and way less mess. And I'm all for less mess.

•Light – 2 cups sugar to 1-quart water
•Medium -3 cups sugar to 1-quart water

You can also make a syrup with
honey
if you don't want to use processed sugar.

•light - 1 1/2 cups honey to 4 cups water
•medium - 2 cups honey to 4 cups water

Procedure

Peel, core and slice your apples. Use an apple peeler or just a knife.

To prevent browning you can treat your apples with ascorbic or citric acid. This should be available at the grocery store. Follow the instructions on the package.

After peeling, coring and slicing apples, place in a large pot with a light syrup and bring to a boil.

Fill jars with hot fruit and cooking liquid, leaving 1/2-inch head space.

Place your canning rack in your water bath canner but have it up out of the water. When each jar is full remove air bubbles by using a small tool to run down in the jar. (like the picture) They sell a canning bubble remover tool for this purpose... but I like using my orange peeler. Works perfectly.

Then clean the rim with a wet paper towel to be sure any syrup will not interfere with the seal, and put the lid on.

Place jar in the rack above the hot water in the canner to keep warm while you are preparing your next jar. Continue until all jars are packed and ready to be lowered into your canner.

Then lower jars into canner heat water to boiling and process.

For more details on how to use a water bath canner follow

these instructions.

Process

Either Pints or Quarts are processed for 20 minutes.

Be sure to adjust processing time according to your altitude.

Altitude Adjustments for Boiling Water Bath Canner

Altitude in Feet- Increase processing time

1001-3000- increase 5 minutes

3001-6000- increase 10 minutes

6001-8000- increase 15 minutes

8001-10,000- increase 20 minutes

For more information on why this is important see this altitude adjustments page.

Canning Apples instruction adapted from NCFHFP
www.simplycanning.com/canning-apples
.h
tml?inf_contact_key=9c3f6bec58065247R>5072fb173f65668994037239f7cae9a4d217
11
e27fa4821a


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/21/15 8:21 A

Community Team Member

My SparkPage
Send Private Message
Reply
Black Bean Soup with Ham
from sbcanning

1 lb. bag of dried black beans
2 med. Onions, one halved and one finely diced.
4 carrots diced
3-4 cloves garlic, minced
1 any hot pepper seeded and diced (optional)
2 ½ quarts of chicken stock
2 cups ham diced
2 tsp. ground cumin
3 tsp. kosher salt (adjust to taste)
1 ½ tsp. fresh ground black pepper
½ tsp. cayenne pepper (optional)
2 tsp. Mexican Oregano

Sort, and wash beans. Soak overnight in bowl with enough water to cover by 3 inches. Drain, rinse and put in a pot, cover with cold water by 3 in. Add the onion cut in half. Bring to a boil, reduce heat, simmer for 30 min. In another pot combine chicken stock, spices and vegetables. Allow to simmer for 5 minutes until heated through. Strain beans, discard liquid and onion.


Strain stock, reserve vegetable and stock. In a hot pint or quart jar fill ¼ full of beans, add ¼ cup vegetables and ham add stock leaving 1 inch headspace. Remove air bubbles adjust level to 1 inch, wipe rim and add lid. Pressure can pints for 75 minutes, quarts for 90 min. at 10 lbs. or on 11 on dial gauge. Makes about 6-7 pints or 3-4 quarts.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/21/15 8:07 A

Community Team Member

My SparkPage
Send Private Message
Reply
Copy Cat Campbell's Tomato Soup

Ingredients

15 ounces tomato sauce
6 ounces tomato paste
1 cup water
1/2 teaspoon garlic salt
2 1/2 tablespoons sugar
1/4 teaspoon salt, plus more to taste
2 cups whole milk

Directions

1.Add first six ingredients to a medium pot and place over medium heat.
2.Bring to just a simmer.
3.Slowly stir in milk.
4.Heat to simmer or desired serving temperature.
5.Serve.

I will make a big batch and water bath can the pints !



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/31/15 8:57 A

Community Team Member

My SparkPage
Send Private Message
Reply
Home Canned Salsa

Ingredients
20-22 Pounds of Tomatoes
3 cups onions, finely chopped
2 cloves garlic, minced
¼ cup fresh cilantro or parsley, finely chopped
¼ cup celery, finely diced
1 cup assorted mild peppers, finely chopped
1 – 4 hot peppers, finely chopped
1 Tablespoon sea salt
1 Tablespoon dried oregano leaf
½ teaspoon black pepper
1 teaspoon ground cumin (optional)
1 cup 5% apple cider vinegar
3 6-ounce cans tomato paste (optional)
¼ cup Ultra Gel (optional)


Instructions
Blanch and skin the tomatoes.
To blanch tomatoes, place them in boiling water for 30 to 60 seconds, until the skins start to split. As soon as the skins start splitting, remove the tomatoes and place them in a cold water/ice water bath. This stops the cooking so they don’t get mushy, and makes them cool enough to handle for peeling. Slip off skins.
If you are working alone, you can squeeze the tomatoes and put them to drain in a colander while you prepare the rest of the ingredients. In our kitchen, the boys chop tomatoes while I prep the rest of the ingredients.
To finish the tomato prep, dice the tomatoes into small chunks and place in colander to drain off excess juice. We prefer to scrape out most of the seeds and squeeze out excess juice for a thicker salsa. If desired, juice can be strained and drunk, or canned separately for later use.
Finely chop onions, garlic, cilantro (parsley), sweet and hot peppers.
Caution: Use gloves when handling and chopping hot peppers. I leave the hot peppers until last to minimize risk of spreading the hot pepper juice around my work area.
Prepare canning jars, two piece canning lids and water bath or pressure canner.
Place all salsa ingredients except vinegar and Ultra Gel in a large stockpot. Dissolve Ultra Gel (if desired) in vinegar, add vinegar mix to stockpot. Mix salsa thoroughly.
Heat the salsa to a gentle simmer. There is no need to cook it; you just want to get hot enough for canning.
Fill the jars with salsa, allowing 1/4 inch headspace. Wipe rims for any spills. Seat the lids and hand-tighten the rings around them.
To water bath can the salsa: Put the jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts.
To pressure can the salsa: Fill canner with water according to manufacturer’s directions. Process the salsa at a pressure of 10 to 11 pounds, 10 minutes for pint jars and 15 minutes for quarts.
Makes around 12-13 pints.


Notes
I usually run my jars through the dishwasher and try to time it so they are done and warm when I’m ready to fill jars. Never fill cold jars with hot salsa! The difference in temperatures may cause the glass to break.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/11/15 5:15 P

Community Team Member

My SparkPage
Send Private Message
Reply
Boy, does that sound Yummy !!!
That is pressure canned, right ?

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
NOTFATCAT's Photo NOTFATCAT SparkPoints: (220,958)
Fitness Minutes: (196,177)
Posts: 5,138
8/11/15 4:53 P

My SparkPage
Send Private Message
Reply
Sweet Raw or Hot Pack Carrots

nstead of plain boiling water add this syrup to your jars.

2 cups brown sugar
2 cups water
1 cup orange juice

Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.)
pints - process for 25 minutes
quarts - process for 30 minutes

Cat

Fork down - activity up!!

Ask not what your government can do for you, ask what you can do for yourself. .
- Dallas Horton, Philosopher and Self-Made Man


 current weight: 20.0  over
 
25
12.5
0
-12.5
-25
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/11/15 7:56 A

Community Team Member

My SparkPage
Send Private Message
Reply
Canned Cat Food from Testycatladyp

I have had a few people ask me how I make my cat food. I only follow a few guidelines. Here they are. emoticon

Basically, choose the type of meat your cat likes. You can even mix different cuts of meat. I boil the meat with just enough water to cover it, with just a touch of salt. Stay away from flavouring it with either onion or garlic. Those are not good for kitty.

Remove the meat from any bones. Purée the meat with enough water to make it smooth. (Water is good for kitty.) Many kitties also like the addition of parsley and rosemary. (test first, to see if they do.)

I also add some vegetable or whole grains for up to 1/4 of the volume. It is important to include something to add some fibre, or kitty may become constipated.

Items that are good to add include:
sweet potato
yams
green peas
brown rice
pumpkin

Other vegetables are also good (check the internet), but I have not tried other vegetables.
Purée the vegetables with the meat and water, to form a smooth pate'.
If your kitty likes gravy, you can make a home-made gravy and chop the meat, and add the gravy to that.

If you want it to be shelf stable, you will need to pressure can the food, for the required time of the meat. Otherwise, you can place serving size portions in Ziploc baggies, or containers, and freeze it. Just thaw it to use.

I hope this helps.

Linda


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/4/15 8:31 A

Community Team Member

My SparkPage
Send Private Message
Reply
My BBQ Sauce Recipe

I made this up years ago as I didn't like any bottled sauce I had tried !!!
To Spicey, to vinegary, etc....

I Use

1 large can of cheap ketchup
1 bottle of Hickory Flavored BBQ Sauce
our maple syrup
Brown Sugar
Crushed Pineapple and pineapple juice
Diced Onion
My Garlic Powder
Liquid Smoke

These are the ingredients I use...I like my BBQ Sauce on the Sweeter side with a hint of smoke and hickory...
Play with the amounts to create a flavor that you like !

Boil the mixture until it thicken to the consistency you like.

Put in Hot Jars and process for 10 minutes in a water bath !
(I do not process this as hot jars, hot liquid, they seal themselves )
But you do what you feel is good for you !

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (127,528)
Fitness Minutes: (126,050)
Posts: 5,144
7/29/15 5:10 P

My SparkPage
Send Private Message
Reply
Here is a very old traditional recipe that my mom and I make.

Icicle Pickles.

Peel, and seed large ripe cucumbers.
Slice them into long spears.
Soak the spears overnight in a 10% salt water solution.
Drain the spears well.

To make the brine for the pickles, mix:

1/2 gallon of pickling vinegar
8 cups sugar
1/8 cup mustard seeds
3/8 cup mixed pickling spice.

Boil the mixture.

Do this for 1 jar at a time:

Place just enough of the sliced cucumbers for 1 jar, into the liquid and simmer for 1 scant minute.
Lift the cucumbers out, and place the spears in a prepared jar.
Add to the jar, just enough of the liquid to cover the cucumbers.
Repeat with the remaining cucumbers and liquid.

If you have left over brine, you can store it in the fridge, for later use.


Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
6/16/15 9:16 A

Community Team Member

My SparkPage
Send Private Message
Reply
Pickled Radishes

If you have an over abundance of radishes here is a way to use them and not let them go bad.and they are sooo good. and really easy to make. I use a lot of my over large radishes that are starting to get a little soft and are to big.

What I do is slice them into pint jars then see how many I have before I start the brine.

First slice thinly slice the radishes and put into pint jars


Then for every pint you need

1 cup water
1/2 cup white vinegar or 1/2 cup red wine vinegar / rice or apple cider vinegar
2 tea. salt
1/4 cup sugar

Put in sauce pan and bring to boil until sugar is dissolved remove from heat and pour into jars with the radishes put hot lids and bands on. Now you can put in the fridge and use with in a month or you can can it in a water bath for 10 minutes.
It is best if allowed to sit for a couple days. The red will leach from the radishes and turn the vinegar red and the radishes will be all white.

I had some brine left over, and some cauliflower in the fridge from my bountiful baskets so I decided to pickle the cauliflower I will let you know in a few days how they turned out.

Edited by: CANNINGNANNY at: 6/29/2015 (09:14)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
5/18/15 8:16 A

Community Team Member

My SparkPage
Send Private Message
Reply
Pressure Canned Brown Sugar Carrots

www.simplyprepared.com/brown_sugar_c
ar
rots.htm



BROWN SUGAR CARROTS

2 cups brown sugar
5 cups water
1 3” to 4" stick of cinnamon
5 pounds carrots, peeled and sliced about 1/3” thick

Combine sugar, water and cinnamon stick. Bring to a boil. Remove the cinnamon stick. Fill hot, clean pint jars tightly with raw carrots leaving 1-inch headspace. Pour hot syrup over the carrots leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0 -1000 ft Above 1000 ft
Pints 25 minutes 10 lb 15 lb
Quarts 30 minutes 10 lb 15 lb

Makes 7 pints.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
5/6/15 7:10 A

Community Team Member

My SparkPage
Send Private Message
Reply
How to Can Lemon Juice

To begin, prepare your canning equipment (step-by-step canning procedures will be found here). Next, wash up your lemons making sure that they are all nice and firm. You will need a grocery bag filled with them in order to yield a batch of seven pint jars (sorry I don't have weight measurements to give you).

The next step is to cut your lemons in half and juice them. I used the citrus juicer attachment on our Bosch mixer but you can use whatever method you know to extract the juice (even some old fashioned squeezing!).

Finally, strain the juice through a sieve to remove any pulp and particles. Place the juice in a large pot and heat it to a low simmering boil.

Once that is accomplished, begin filling your sterilized jars (making sure to keep the juice "hot" but not boiling while doing so) and leave 1/4 inch headspace from the top of the jar. Process the hot jars (pint or quart) of lemon juice for 5 minutes in a boiling water bath canner.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/29/15 6:40 A

Community Team Member

My SparkPage
Send Private Message
Reply
One Pineapple but so many ways to use it!
From Canning Homemade

I thought that I would take another look at canning pineapple since many of you have become very excited about what you can do with it. I am sharing pics from Kelly, one of my followers, to show that you can can it in rings, chunked, and also diced just like any other commercial brand "can" you find in the grocery store. In addition I have added a pineapple jam recipe from the Ball Blue Book, a pineapple butter done in a crockpot, and a canning pineapple juice.

One of the short cuts I found a few years ago is using a pineapple corer. I am adding a video I found on youtube for you to see how cool this simple gadget is and how quickly it will help with your processing of pineapple in chunks and rings. I am also attaching at the bottom of this post a link of how to purchase it.

Here's the link for the rest of the article...

www.sbcanning.com/2015/03/one-pineap
pl
e-but-so-many-ways-to-use-it.html?utR>m_source=feedburner&utm_medium=email
&u
tm_campaign=Feed%3A+CanningHomem
ade+%2
8Canning+homemade%21%29


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/10/15 9:39 A

Community Team Member

My SparkPage
Send Private Message
Reply
Make Slow Cooker Caramelized Onions

It takes time and patience to transform eye-watering, nose-assaulting, sharp-tasting raw onions into soft and nutty-sweet caramelized onions. Done stove-top, it’s a labor-intensive, 30- to 45-minute cook time that can’t be hurried along if you want the food science to work. But the good news is, there’s an easier way to make caramelized onions.

Use the Slow Cooker to Caramelize Onions

Low and slow from the get-go, a slow cooker eliminates the frequent stirring and constant tending needed to ensure the onions don’t go from brown to burnt behind your back. Bonus: You can make a large quantity to bank for multiple recipes, saving you loads of prep time down the road.

dish.allrecipes.com/how-to-make-slow
-c
ooker-caramelized-onions/?ms=1&prop2R>5=162190138&prop26=RecipeNotes&prop2
7=
2015-03-02&prop28=MainStory&prop
29=Ima
geLink&me=1&eaid=3338918


How to Make Slow Cooker Caramelized Onions

Makes about 4 cups

Ingredients
•8 medium/large onions*
•¼ cup melted butter or olive oil (about a tablespoon for every 2 onions)
•1 teaspoon salt (¼ teaspoon for every 2 onions)

Directions
1.Peel, cut in half, and thinly slice enough onions to fill a slow cooker half to three-quarters full.
2.Sprinkle onions with the melted butter or olive oil and salt. Toss to coat.
3.Cook for 10 hours on LOW. At this point, I found the onions had reduced from about 4 quarts raw to a little over 1 quart cooked onions and 1 1/4 cup liquid. To reduce further, leave the liquid in and cook for another 4 or 5 hours on LOW, stirring occasionally, until the onions are deeper brown and the liquid is almost completely cooked off.

*Note: I used a 6 1/2-quart slow cooker. Adjust the recipe amounts to suit the size of your equipment.

How to Can Them...

10 pounds of pressure for 70 minutes
canninggranny.blogspot.ca/2011/05/ca
nn
ing-caramelized-onions.html


Edited by: CANNINGNANNY at: 3/10/2015 (09:40)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/9/15 9:36 A

Community Team Member

My SparkPage
Send Private Message
Reply
Renee's BBQ Beans - Looking for a Bush's Clone

Baked Beans

Navy Beans 1 lb

½ cup Leeks, chopped

2 tbsp Brown Sugar

½ cup Molasses

1 ½ tsp Mustard Powder

1 tsp Kosher Salt

1 tsp Pepper

2 cups Ketchup (Simply Heinz brand or homemade)

1 cup Maple Syrup

2 cups water

½ cup Vinegar (cider or white)




Add dry beans to Dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 cups of fresh water and add the leeks. Cook the beans again for 15 minutes at a full boil.

In the meantime, in another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil. It should be sweet tasting but not thick.



Sharon's final product!


Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture. Once all the jars are filled ladle the sweet sauce into the jars leaving 1" headspace to leave room for expansion. Process the jars in a pressure canner at 11 pounds of pressure for 75 minutes.

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
2/23/15 8:00 A

Community Team Member

My SparkPage
Send Private Message
Reply
Chicken Marsala - Perfect for pressure canning! From Canning Homemade.

This is one of my Favorite Italian Dinners Ever !!!
So I was surprised to see a pressure canning recipe for it...

www.sbcanning.com/2015/02/chicken-ma
rs
ala-perfect-for-pressure.html?utm_soR>urce=feedburner&utm_medium=email&utm
_c
ampaign=Feed%3A+CanningHomemade+
%28Can
ning+homemade%21%29


Scroll to the bottom of the page for other pressure canned dinner recipe.

Chicken Marsala - Perfect for pressure canning!

Some classic recipes can be used in putting together some quick meals in jars. This recipe was shared with me by Richard who is an avid follower and has been putting up food for eating more healthy in his life.

Chicken Marsala is a delicious way to prepare chicken and perfect because of its "base" of using chicken stock and adding thickener, cream or sour cream just before serving after reheating the jars contents. Remember you can't add milk, cream or thickeners to your jars to keep them shelf stable. Richard's recipe at the end will tell you how to add the finishing touches to create that creaminess for a perfect Marsala so it's ready to serve.

Thanks Richard for your time and photo and letting me share this with the canning community.


CHICKEN MARSALA
Yields 5 Quarts or 10 pints

5-7 lbs. boneless/skinless chicken
5 cups sliced mushrooms (2 - 20 oz. pkgs.)
2 cups dry Marsala wine
2 quarts chicken stock
1 medium onion diced
1 tsp. oregano
1 heaping tsp. chopped garlic
Salt and Pepper

Preparation: Prepare chicken by cutting away any visible fat removed and cut into bite sized pieces. Slice mushrooms, dice the onion and mince the garlic, set aside.
Cooking: In a frying pan using a small amount of olive oil sauté chicken pieces seasoning with salt and pepper, in several batches and place in a colander placed over a bowl for excess grease to drain. Place 1 cup of chicken into each pint jar along with ½ cup sliced raw mushrooms. Using the same pan that you cooked the chicken add the diced onion, garlic and oregano. Saute until the onion is soft but not brown. Add 2 cups dry Marsala wine and boil hard for 1 minute (to evaporate the alcohol) stirring all the bits together and add 2 quarts chicken stock. Bring to a boil and let simmer a few minutes to let the flavors combine.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar fill with the stock mixture filling to 1" headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). If you choose to do pints they should be processed for 75 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!

When ready to serve, drain liquid into a saucepan and thicken with cornstarch or flour butter mix, add 2 tablespoons of cream or sour cream (I like it plain-as is) and add contents of jar until heated through. Ladle over Angel hair pasta or rice.

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/28/14 6:52 A

Community Team Member

My SparkPage
Send Private Message
Reply
Dehydrating...Making Powder from your pumpkins and squashes for pies, etc....

www.youtube.com/watch?v=BeIboz_H6Mk

Update : For a nice powder for tomatoes and pumpkins, Puree !

Edited by: CANNINGNANNY at: 1/20/2015 (10:47)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
10/24/14 9:22 A

Community Team Member

My SparkPage
Send Private Message
Reply
Well...Here's something to do with all of your extra Pumpkins !!!!

Pumpkin Refrigerator Pickles from Mary Jane's Farm, Growing Jane !

PREP TIME: 30 MINUTES, PLUS 1 HOUR STEEPING TIME
COOK TIME: 15 MINUTES
MAKES: 2 PINTS

3 1/2 cups peeled pumpkin, cut into 1/2″ cubes (about 16 ozs)
3 cups water
2 cinnamon sticks
4 allspice berries
4 cloves
1 1/4 cup white distilled vinegar
1 cup sugar

1. Add pumpkin to a medium, heatproof bowl. Add water to a medium saucepan and bring to a boil. Pour over pumpkin cubes, cover, and steep for 1 hour.
2. After steeping, drain pumpkin cubes and transfer to 2 sterilized pint jars. Add 1 cinnamon stick, 2 allspice berries, and 2 cloves to each jar.
3. In a medium saucepan over medium heat, combine vinegar and sugar. Whisking frequently, cook over medium heat until sugar is dissolved and vinegar is steaming. Remove from heat and pour brine into jars.
4. Screw on jar lids and refrigerate overnight. Enjoy!

Here's the link to the page...Pictures and All !

www.raisingjane.org/journal/52684

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (127,528)
Fitness Minutes: (126,050)
Posts: 5,144
10/17/14 9:24 A

My SparkPage
Send Private Message
Reply
Here is the recipe for green tomato salsa, that we make.

Green Tomato Salsa:

Ingredients:

6 green tomatoes, peeled, cored, and chopped.(* 1 large tomato when cut, should make about 1+1/3 cup diced tomato. or use about 9 medium sized tomatoes, or 12 smaller tomatoes.)
1 apple, peeled, cored, and chopped.
1 onion, peeled and diced.
2 Tablespoons sugar.
1 small hot pepper, diced.
2 Tablespoons fresh grated ginger.
2 Tablespoons fresh grated lemon zest, plus the juice of 1 lemon.
1/2 teaspoon salt.
1 teaspoon ground pepper.
1 cup fresh finely chopped cilantro or parsley.

Directions:

1) Mix all the ingredients in a large pot. Simmer at a medium low temperature for about 35-45 minutes.
2) Depending on the size of your tomatoes, this will make around 4-5 pints or 8-10 half pints. Sterilize the number of jars that you think you will need, and have them ready and waiting in a hot water bath along with the snap lids and rings.
3) Once the salsa has finished simmering, carefully ladle it into the clean jars. Place the snap lids on, and the rings.
4) Process in a hot-water bath for at least 20-25 minutes, or a bit longer if you want to be sure it keeps safe.
5) Remove jars from the hot water bath, and let cool slowly. Check the lids to see if they sealed. If they did not seal, either run them through the hot water bath one more time, or keep them in your fridge. If sealed, these will keep (unopened) for up to one year in your pantry.


Note: You can use tomatoes of varying stages of ripeness with this recipe. It will still turn out nice.
Also... you do not have to use exactly the amounts called for. This recipe is just a guideline. I vary the amounts often, and still have success.
emoticon

Edited by: TESTYCATLADYP at: 10/17/2014 (13:24)
Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions
TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (127,528)
Fitness Minutes: (126,050)
Posts: 5,144
10/3/14 1:53 P

My SparkPage
Send Private Message
Reply
This looks good. I plan to try making this.

Spiced Pear Jam Recipe

Ingredients:

8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves


Directions:

Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2 to 2 hours or until thick, stirring occasionally. Stir more frequently as the mixture thickens.

Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-inch head-space. Remove air bubbles; wipe rims and adjust lids.

Process for 10 minutes in a boiling-water canner.

Yield: 6 half-pints.


Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/29/14 9:04 A

Community Team Member

My SparkPage
Send Private Message
Reply

From Linda ...Testycatladyp

Pickled Honey Radishes
(Can It! Better Homes and Gardens)

‎2 pounds radishes, tops and roots removed
2 1/2 cups water
2 T. kosher salt
1 1/2 cup water
1 1/4 white vinegar
3/4 cup honey
1/4 cup red wine vinegar
2 T. mixed peppercorns

Cut each radish into halves or quarters. In a large stainless steel or glass bowl combine 2 1/2 cups water and the kosher salt. Add radishes. Cover and refrigerate for 1 to 2 hours.

Drain and rinse radishes, set aside. In a medium saucepan combine 1 1/2 cups water, white vinegar, honey,red wine vinegar, and peppercorns. Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.

Pack radishes into hot, sterilized half pint jars, leaving a 1/4 inch head-space. Ladle hot vinegar mixture into jars, being sure to get some peppercorns into each jar and maintaining the 1/4 inch head-space. Discard any remaining vinegar mixture. Wipe jar rims, adjust lids Process filled jars in a boiling water canner for 10 minutes. Makes 6 half pints.



Radish Relish
(Put Em' Up)

2 pounds radishes, shredded
1 cup diced onion
1 (2-inch) ginger, peeled and grated
2 garlic cloves, minced
2 cups distilled white vinegar
1 1/2 cups sugar
1 Tbs. kosher salt
1 Tbs. whole coriander (you can use ground)
1 Tbs. cumin seed
1 Tbs. yellow mustard seed



Prep: Shred radishes, chop onions, grate ginger, and mince the garlic.
Combine vinegar, sugar, salt, coriander, cumin seed, and mustard seed in a large stainless steel or enameled dutch oven and bring to a boil.


Add the radishes, onion, ginger, and garlic. Return to a boil, stirring till all ingredients are heated through. Remove from heat.

Ladle relish into 4 hot half pint jars filling to 1/4 " of head-space between the top of the liquid and the lid. Remove air with plastic spatula and refill to 1/4 " if necessary. Wipe the rims with a wet paper towel, add hot lids and rings. Process in water bath for 15 minutes, adjust for altitude.


I want to try making these. I can get radishes cheap, around here. emoticon


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (127,528)
Fitness Minutes: (126,050)
Posts: 5,144
9/28/14 6:07 P

My SparkPage
Send Private Message
Reply
We love this recipe. We make it every year. emoticon

Beet Horseradish Relish:

Ingredients:

12 cups course grated cooked beets
2 cups grated horseradish
2 tsp salt
1 cup sugar
1+1/2 cup vinegar


Directions:

1. Wash the beets well, making sure to get any dirt off them. Cut off the root ends, and the tops. Place in a pot with distilled water, and boil until tender. Cool everything, including water.

2. When everything is cool, peel the beets. (Keep the water for use in making soups.)

3. Grate the beets with a course box grater. Mix in the grated horseradish, sugar, salt and vinegar. Put in a pot, and make hot. Stir well while heating.

4. Put mixture into sterilized jars, and process in a boiling water bath for 20 minutes.

Makes about 6-7 pints.

Linda aka TestycatladyP

If we are walking in the light
As He is in the light
We have fellowship
With one another

If we are willing to confess
Our own unrighteousness
He will wash away
All our transgressions
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/26/14 7:47 A

Community Team Member

My SparkPage
Send Private Message
Reply
Canned Potato Process...From Pick You Own !

www.pickyourown.org/canning_potatoes
.h
tm


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
9/22/14 7:52 A

Community Team Member

My SparkPage
Send Private Message
Reply

From Flowerdalejewel Jules

Canning Marinated Red Peppers - Yes it's safe!


By Canning Homemade at 11:03 PM red peppers

I was browsing through my canning books from my MFP class and found a recipe I must have missed over and over. There it was, the answer to my sister's question. Can I make a jar of Italian marinated peppers that can mimic the flavor of the jars in the italian market. Since this recipe has a "oil" and "vinegar" as ingredients I had to read it a few times to make sure I wasn't reading it incorrectly. I decided to give it a try and see if the flavors will be close.... And they are! So good and would never buy store bought again!

Marinated Bell Peppers


Yellow and Red Bell Peppers
USDA Complete Guide to Home Canning

4 lbs firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

Yield: About 9 half-pints
Procedure: Select your favorite pepper.
Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four
slits in each pepper, and blanch in boiling water or blister skins on tough-skinned hot peppers
using one of these two methods:

Oven or broiler method to blister skins – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh.
Place peppers on burner for several minutes until skins blister.
After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make
peeling the peppers easier.) Cool several minutes; peel off skins.

Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers.
Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process for 15 minutes in a water bath at a full rolling boil.

Yield: About 9 half-pints
* Note: It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeño peppers.
For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers.

Edited by: CANNINGNANNY at: 9/30/2014 (06:43)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
8/25/14 6:21 A

My SparkPage
Send Private Message
Reply


No problems, my bad. It's very similar to the recipe I used. I'm going to try Zucchini and Mushrooms using the same recipe. I opened a bottle of mine the other day for pizza and they were lovely, but I'll remember the herbs the next time

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/25/14 6:10 A

Community Team Member

My SparkPage
Send Private Message
Reply
OOPS...I just went thru the whole Canning recipe Box and I can't find it in there .
As people add a recipe, I put it in the index with the date.
If you put it in a separate thread, I may have missed it as I try to catch them and add them to the Recipe Box for them. Sorry.

I hope they taste good as I haven't tried them yet. I usually freeze my roasted red peppers, so this will be interesting.


Edited by: CANNINGNANNY at: 8/25/2014 (06:11)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
8/25/14 5:55 A

My SparkPage
Send Private Message
Reply

These are virtually the same as the ones I do. I posted a link somewhere on this team for them!!

I'd suggest adding some herbs as the flavour of the vinegar and lemon juice tends to make it quite tart. The herbs just add a good flavour to the finished product


Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/25/14 5:19 A

Community Team Member

My SparkPage
Send Private Message
Reply
Roasted Red Peppers...
oldworldgardenfarms.com/2013/08/30/m
ar
inated-roasted-red-pepper-recipe-andR>-how-to-preserve-them/

*Yields 6 half pint jars or 3 pint jars

Ingredients:
◾4 pounds firm, fresh, clean red bell peppers
◾1 cup bottled lemon juice
◾2 cups white vinegar (5%)
◾1 cup olive oil
◾2 cloves garlic cloves
◾1 1/2 teaspoons salt

**Bottled lemon juice is preferred in this recipe to ensure the acidity level is accurate for water bath canning. The acidity level in fresh lemons varies greatly and unless you test your pH levels, bottled lemon juice should be used.

Instructions:

1. Wash and dry your red peppers – leaving them whole with stem intact. Char your peppers using either method below.
IMG_4501
Roasting peppers on the backyard grill is simple and time efficient when you grilling those summertime meals.

Grill/Stovetop Method - Heat a gas burner or an outdoor grill on medium heat. Place the peppers directly on the grate until one side is charred. You want to char as much of the pepper as you can. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove you can heat a cast iron pan on high and place the peppers in the pan and turn as needed to blacken each side.
IMG_4498
If you prefer you can cut of the stem and remove the seeds and ribs prior to charring.
IMG_4508
Line a cookie sheet with foil and broil your peppers, either cut or whole until blackened.

Broiler Method – Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Preheat broiler on high. Place peppers on a foiled lined broiler pan or cookie sheet. As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides. **Option: You can cut your peppers and remove the stem, seeds and ribs prior to charring. However, it is important to make sure that your peppers lay flat to prevent unnecessary turning during the broiling process.
IMG_4510
Once the peppers are blackened, immediately place in a container and cover to trap in the steam – this will make peeling much easier!

2. Once all sides of your peppers are blackened, immediately remove the peppers from the heat source and place in a large bowl. Cover the bowl with a clean towel. *Other ideas – place in a plastic bag and seal, or place in a brown paper sack and close. The important part is that you trap the heat with the peppers. This steam will help to loosen the skin, making them easy to peel once they cool.
IMG_4513
Once cooled, simply peel the skins off the pepper.

3. When the peppers are cool to touch, remove and discard the skins.

4. Remove the stem, seeds and ribs if you roasted them whole.

5. Cut into desired lengths. Some people choose to quarter their peppers, however, I prefer to slice them into 1-2 inch length slices. It’s whatever you prefer.
Pack peppers into mason jars and pour the boiling liquid over the peppers.
Pack peppers into mason jars and pour the boiling liquid over the peppers.

6. In a medium-sized pan, mix together the vinegar, lemon juice, oil, garlic and salt. Bring to a boil.

7. Pack peppers into heated, sterilized jars. Pour the boiling liquid mixture into the jars leaving 1/2 inch head space. Be sure to remove air bubbles by placing a plastic utensil down the inside of the jar. Add more liquid if needed.
Jars sealed and ready for storage in the canning pantry.
Jars sealed and ready for storage in the canning pantry.

8. Add a heated lid and ring. Repeat until all jars are filled, or you run out of peppers – whichever comes first. *Hint – if you don’t have quite enough peppers to fill your last jar, add the liquid and when it cools, place in your refrigerator. It will last approximately 2 weeks.

9. Hot water bath the jarred peppers for 15 minutes at a rolling boil. Remove, and let sit for 24 hours to let cool and seal. Check the seal by pressing the center of the lid – if it does not move, then your jar is sealed and ready to be stored on the shelf for up to one year. If the lid moves, it did not seal properly and needs placed in your refrigerator and used within 2 weeks.

Enjoy!


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
8/20/14 6:21 A

My SparkPage
Send Private Message
Reply
TONNO SOTT'OLIO (TUNA IN OIL)

This is a great recipe for canning your own tuna in oil and you don't need the pressure canner.

This is from an Australian program called Food Safari.

www.sbs.com.au/food/recipes/tuna-oil
-t
onno-sottolio


FYI 120g = 4.23oz

1 kg = 35.27oz

Or use this coversion calculator

www.metric4us.com/calculator.html

I'm getting this mans recipe book and am looking forward to seeing what other interesting recipes he has.

Edited by: FLOWERDALEJEWEL at: 8/20/2014 (06:33)
Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/10/14 8:03 A

Community Team Member

My SparkPage
Send Private Message
Reply
Raw Apricot Jam
www.stepintomygreenworld.com/healthy
li
ving/greenfoods/homemade-apricot-jam/


Note: This recipe is soy free, gluten free, sugar free and pectin free.
Raw apricot jam recipe:
Ingredients:
4 cup fresh apricots
2 Tbsp of raw honey
2 Tbsp chia seeds
How to make:
Soak the chia seeds in 4 Tbsp of filtered water for 1o minutes
Mix all the ingredients for 3 to 4 minutes using a blender.
The chia gel will give the jam texture.
How to store:
Keep refrigerated: Good for up to 2 weeks.
Keeps 6 months frozen.
This jam is perfect on fruit bowls, toast and sorbets. It works as a freezer jam, but not for canning.
Why not make a fresh batch once a week with seasonal fruits?
This recipe makes about 4 cups


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/10/14 8:01 A

Community Team Member

My SparkPage
Send Private Message
Reply
Raw Strawberry Jam
www.stepintomygreenworld.com/healthy
li
ving/greenfoods/homemade-strawberry-R>jam/


Note: This organic recipe is soy free, gluten free, sugar free and pectin free.

Organic and raw strawberry jam recipe:
Ingredients:
2 1/2 cup fresh strawberries
1/2 cup fresh raspberries ( optional)
2 Tbsp of raw honey
2 to 3 Tbsp chia seeds (depends on how thick you want it)
How to make:
Soak the chia seeds in 4 Tbsp of filtered water for 5 to 10 minutes
Mix all the ingredients for 3 to 4 minutes using a blender at high speed
The chia gel will give the jam texture.
Note: If you use a regular blender it will be hard to blend and you will need to add 1/2 cup of water.
How to store:
Keep refrigerated: Good for up to 2 weeks.
Keeps 6 months frozen.
This jam is perfect on fruit bowls, toast and sorbets. It works as a freezer jam, but not for canning.
Why not make a fresh batch once a week with seasonal organic fruits?
This recipe makes about 4 cups.
Enjoy!


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/10/14 8:00 A

Community Team Member

My SparkPage
Send Private Message
Reply

Raw Blueberry Jam
www.stepintomygreenworld.com/healthy
li
ving/greenfoods/homemade-bluberry-jam/

Note: This recipe is soy free, gluten free, refined sugar free and pectin free.

Raw blueberry jam recipe:
Ingredients:
4 cup fresh blueberries
2 Tbsp of raw honey
2 Tbsp chia seeds
How to make:
Soak the chia seeds in 4 Tbsp of filtered water for 1o minutes
Mix all the ingredients for 3 to 4 minutes using a blender.
The chia gel will give the jam texture.
How to store:
Keep refrigerated: Good for up to 2 weeks.
Keeps 6 months frozen.
Note: This jam is perfect on fruit bowls, toast and sorbets. It works as a freezer jam, but not for canning.
Why not make a fresh batch once a week with seasonal fruits?
This recipe makes about 4 cups.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/4/14 9:35 A

Community Team Member

My SparkPage
Send Private Message
Reply
Pickled Hot Peppers from Mary Jane's farm

Prep Time: 20 minutes
Makes: 2 pints

Ingredients

4 cups hot peppers, stems trimmed (we used Hinkelhatz heirlooms*)


2 medium garlic cloves, peeled


1 t whole black mustard seed


1 T olive oil


1 t salt


2½ cups white vinegar


¾ cup water


Directions
1.Sterilize two pint jars.
2.Wash peppers and cut a small slit in the top of each using a paring knife.
3.Add an equal amount of peppers and garlic to each jar, followed by the mustard seed, olive oil, and salt.
4.In a small, non-aluminum saucepan, combine vinegar and water and bring just to a boil. Remove from heat and pour hot vinegar mixture over peppers, leaving ½″ headspace. Top jars with lids.
5.Process jars in a boiling water canning bath for 5 minutes. Remove jars and cool on a towel. Let “mature” for 2 weeks before eating or giving as a gift.

*The Hinkelhatz pepper is also called a “chicken-heart pepper.” One pepper will provide nearly the daily recommended dosage of vitamin C, and also contains vitamins B1, B2, and D. You can find Hinkelhatz heirloom pepper seeds at www.amishlandseeds.com, www.heritageharvestseed.com, and www.seedsavers.org.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
8/1/14 9:08 A

Community Team Member

My SparkPage
Send Private Message
Reply
Overnight Zucchini Pickles from Mary Jane's Farm...

PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
MAKES: 2 PINTS

8 ozs zucchini (about 2 1/4 cups), sliced 1/4” thick (we used a mandolin to crinkle-cut ours)
1/4 red onion, peeled and thinly sliced (about 1/2 cup)
2 sprigs fresh dill
4 garlic cloves, peeled and coarsely minced (about 4 t)
1/2 t mustard seed
1/8 t ground turmeric
1 1/4 cups white distilled vinegar
4 t sea salt
2 T honey

1. Add zucchini and red onion to a small bowl, mix together, and set aside.
2. Evenly divide dill, garlic, mustard seed, and turmeric between two one-pint canning jars. Evenly divide zucchini and onion mixture between jars and set aside.
3. In a small saucepan, combine vinegar, salt, and honey. Whisking frequently, cook over medium heat until salt is dissolved and vinegar is steaming. Remove from heat and pour brine into jars.
4. Screw on jar lids and refrigerate overnight. Enjoy!


Here's the link if you want to see the site !
www.raisingjane.org/journal/51104

Edited by: CANNINGNANNY at: 8/1/2014 (09:09)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
7/29/14 4:58 A

My SparkPage
Send Private Message
Reply

Yep I hate to say I told you so, but sugar is the important part of jam or jelly it's what preserves it. Anything made without it is really just a fruit sauce

That being said, here is an English site that has a couple of recipes for sugar free jam, using more pectin and apples and juice. Could be worthwhile to try.

www.sugarfreerecipes.co.uk/making-yo
ur
-own-sugar-free-jam.html


Edited by: FLOWERDALEJEWEL at: 7/29/2014 (04:59)
Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

LINDAM.1 SparkPoints: (54,425)
Fitness Minutes: (20,530)
Posts: 9,775
7/28/14 8:37 P

My SparkPage
Send Private Message
Reply
Splenda was Quite the experiment. It just dose not jell. 1/4 of sugar was all I could count on.

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
7/7/14 12:46 P

Community Team Member

My SparkPage
Send Private Message
Reply
There are 2 ways to make jam...
1. without Pectin
2. with Pectin

This first recipe is for NO Pectin....

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious."

Ingredients:


2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice


Directions: Make approx. 3 pints

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

OR

You can do the Basic Jam Recipe with Pectin...

2 Qts Fresh Strawberries = approx. 5 cups of crushed berries
7 cups of white sugar (I use 6 cups)
1 box of powdered pectin

Wash and then Crush berries to get 5 cups and put in a tall stock pot...(it spits a lot while rapid boiling)
Add powdered pectin and stir to incorporate.
Bring to a boil, then turn down to simmer and cook for approx. 5 mins or until the berries are juicy and really soft.
Add all the sugar at once and stir until it is all completely dissolved.

Here's a GREAT Tip for you...
Add a tablespoon of butter at this point...It stops the foaming...

Cook berries and sugar till you can't stir the boiling down. (keeps boiling while stirring)
Then boil 1 minute more or till the jam thickly coats a spoon.
Ladle into clean and very hot jars, wipe rims and then cap with lids and rings.
If you must...water bath process for 10 minutes....I don't
Hot jam, Hot jars...They seal themselves...
BUT You do what you feel comfortable with...






Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
7/7/14 12:26 P

Community Team Member

My SparkPage
Send Private Message
Reply
These are the Easiest Bread and Butter Pickles Ever !!! And Do they taste Good !!!!

Here you go Debbie !!!!

REFRIGERATOR BREAD AND BUTTER PICKLES

8 Cups Sliced pickles or cukes (I prefer pickles as I don't like the seeds in the cukes)
You can use Burpless cukes !!!
1 med to large onion sliced (any type but red) OPTIONAL
1 1/2 tsp Kosher or Pickling salt (do NOT use Table Salt)
3 cups white sugar
3 cups white vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. Turmeric

1. toss pickles, onion and salt - set aside.
2. combine remaining ingredients in a bowl or pot. ***
3. Divide pickles between 4 pint jars. ****
4. pour vinegar mixture over pickles.
5. Put on lids and refrigerate at least 8 hours...

*** I simmer this for a few minutes and pour the hot mixture over the pickles.
**** I put all of this in one half gallon jar...


Edited by: CANNINGNANNY at: 7/8/2014 (08:14)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
7/1/14 6:49 A

My SparkPage
Send Private Message
Reply

ZUCCHINI PINEAPPLE

Here's a recipe for fake pineapple made with zucchini. Great for those gardeners that have more than they need.

4 quarts zucchini, peeled (either shredded or cut into 1/2-inch cubes)
46 ounces unsweetened pineapple juice
1 1/2 cups lemon juice (the bottled kind)
3 cups sugar

1. Mix zucchini with other ingredients in a large saucepan and bring to a boil.
2. Simmer 20 minutes.
3. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
4. Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

This is apparently just like pineapple but not as tart. I have some zucchini left over from the garden so I might try this on the weekend.

Recipe from food.com

low-cholesterol.food.com/recipe/zucc
hi
ni-pineapple-faux-pineapple-u-s-d-a-R>376373


Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/29/14 7:20 A

Community Team Member

My SparkPage
Send Private Message
Reply
Yep, that's how i do it. It may take more time, but it's so worth it !

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
4/29/14 4:14 A

My SparkPage
Send Private Message
Reply

I've found Patti that the covering on the citrus segments tends to stay a little chewy, nothing to worry about but I still like segmenting them and then squeezing the remaining juice out, no chewy bits at all. A quick video on how to segment follows (for those who haven't done this before) and as it says in the fine print, zest the citrus before you start so you get the most out of your citrus fruit.

www.seriouseats.com/2010/06/knife-sk
il
ls-how-to-cut-citrus-segments.html


My cat Pussass is quite literally a fussass, no other way to describe him, he can turn his nose up at fresh chicken, lamb or at the very least he'll eat a couple of pieces. I'm stuck with buying his food as it's the only stuff he'll eat.

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/28/14 8:31 A

Community Team Member

My SparkPage
Send Private Message
Reply
Canning Cat Food

www.catinfo.org/?link=makingcatfood

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
4/28/14 7:27 A

Community Team Member

My SparkPage
Send Private Message
Reply
Canning Citrus

From Pickyourown.com
www.pickyourown.org/canningcitrus.ph
p

Who knew it was this easy !!!!?????????????

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
3/14/14 6:51 A

My SparkPage
Send Private Message
Reply


Thanks Patti.

Memo to anyone making these, apparently the vanilla and the fennel seeds give that authentic flavour.

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/14/14 6:44 A

Community Team Member

My SparkPage
Send Private Message
Reply
From Jules Flowerdalejewel

Sweet Gherkin Recipe (yields approx 7 - 9 pints)

5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
1/2 cup pickling salt
8 cups granulated sugar (divided through recipe)
6 cups distilled white vinegar (divided through recipe)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 pieces cinnamon sticks (1 inch)
1/2 teaspoon fennel seed (Optional but good)
1 teaspoon vanilla extract (Optional but good)
Directions:

1 Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!

2 FIRST DAY:

3 In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.

4 SECOND DAY:.

5 In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.

6 In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.

7 THIRD DAY:.

8 In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.

9 In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.

10 FOURTH DAY:.

11 In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.

12 In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

Recipe courtesy of www.food.com

Of course if you want the green colour feel free to add some food colouring


Edited by: CANNINGNANNY at: 3/14/2014 (06:45)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/9/14 8:05 A

Community Team Member

My SparkPage
Send Private Message
Reply
Condensed Tomato Soup from Canning Homemade !


Whitney Donohue's Tomato Soup!
It turned out great, and half-pint jars are perfect
(really! a 10-oz can is just a bit too much).
Servings: 4 pints
Ingredients

8 lbs ripe tomatoes, unpeeled, quartered
1 cup celery, diced
2 cups onion, diced
1 large green or red pepper, seeded and diced
1 cup fresh parsley
6 bay leaves
3/4 cup Clear-Jel
2 1/2 Tablespoons salt (not required and can salt when serving)






Directions
Place tomatoes, celery, onion, green pepper in a large stainless steel pot and bring to a boil. Add parsley and bay leaves. Cook uncovered until tender, stirring as needed.

Press through a food mill or sieve into a large stainless steel or enameled cast iron saucepan, add salt.
Mix Clear Jel by adding it to a ½ cup of cooled tomato puree. Bring soup back to a boil and stir in the diluted Clear Jel. Continue to boil for two minutes till thick consistency.
Ladle into pint jars and fill to 1” headspace. Add 1 T. bottled lemon juice to each pint and Wipe rims and add hot lids and rings.
Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.
When ready to make the soup just heat with equal amount of liquid such as milk, water or chickenbroth. Using the Clear Jel will leave no taste to the soup.



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/9/14 7:59 A

Community Team Member

My SparkPage
Send Private Message
Reply
Celery Soup

I have a guest writer and hope that more of my followers will be open to doing them in the future. Today's recipe is from Miranda from Billings, Montana and she is really an amazing cook. Miranda has been sharing some fantastic meals using jars that she has canned but this recipe is one for an amazing soup. Thanks Miranda!

From Miranda:
This weekend after receiving my Bountiful Basket, I found myself a bit overloaded with celery. 4 bunches actually (two were from the previous week). Not wanting to waste it I went in search of recipes and found one on Pinterst. Puréed Celery Soup, sounded delicious, but I knew it was something only I would eat, and freezing would take way too much precious freezer space. So I reached out to my favorite canning Guru, Cindy at SB Canning. With her help, I adjusted the recipe and made it Pressure Canner friendly! Here is what I did:

Celery Soup
Prepare pressure canner, jars and lids



1 med. onion, finely diced
1 lb. celery, finely diced
1/4- 1/2 cup dry white wine
1 clove garlic, minced
1 T. olive oil
1 med. peeled and diced russet potato
1 Qt. chicken or vegetable stock
Sautée in a Dutch oven in 1Tbsp olive oil until translucent, about 10 min. Deglaze with white wine. Add potato and chicken or vegetable stock, season with salt and pepper to taste, simmer 5 minutes.

With a slotted spoon add vegetables to hot quarts or pint jars about 3/4 full, add hot stock leaving 1 inch headspace. With a plastic canning tool or chopstick remove air bubbles, check the headspace add liquid as needed. Wipe the rim and threads with a cloth dampened with vinegar. Place hot lid on jar, add ring and don't over tighten. Place jars in the pressure canner, put on lid vent for 10 minutes. Put the weighted jiggler on and bring pressure up to 11 lbs. (dial gauge and 10lbs for weighted gauge canners) once desired pressure is achieved set timer for 40 min for either pints or quarts. Turn off heat, wait for pressure to drop, then open lid and wait 15 minutes before placing very hot jars on a towel lined counter or tray.

To prepare Cream of Celery Soup:
When ready to use, heat soup then purée with a stand up or immersion blender. Add 2 Tbsp. of cream, then drizzled with black truffle oil and fresh dill sprig. It's nice and light, paired well with a steak and cheese quesadilla!

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY Posts: 22,507
3/9/14 7:50 A

Community Team Member

My SparkPage
Send Private Message
Reply
Easy Cream of Mushroom Soup

Canning Soups - Mushroom Soup from Canning Homemade!



As so many of you know there is nothing better than homemade soup. The freshness of the ingredients and how good it feels on a cold day. The more amazing feeling is that those soups that you work on all day over the stove can be made in canning jars and be ready to serve after opening and reheating. One of the most popular soups in the world is Campbell's Cream of Mushroom Soup. Its gelatinous form is used not only as a comfort soup but is the base ingredient of hundreds of recipes around the globe.

Unfortunately the "cream" in that soup is not safely canable and as a result it has been overlooked as a great soup in the pantry. I say "nay nay" to that since the earthy taste of mushrooms with a beef or chicken broth base has amazing flavor and will line my pantry. I have come up with a safe way to can this soup that I think taste a million times better than its commercial rival. It's easy to make and takes no time from pulling it from the canning pantry to making it creamy on the stove.

There are two methods to adding the "creamy". One is a roux method and the other is using heavy cream. Either way you will taste the mushrooms, spices, and broth more intensely than the Campbell version.

Canning Mushroom Soup Base
Makes 10 cups (5 pints)

2 lbs mushrooms, stalks removed (Buy 2 1/2 lbs)



6 cloves garlic
1 1/2 t. dried thyme
8 cups veggie, beef or chicken stock/broth
1/4 t. nutmeg (optional)




Preparation : Prepare 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer. Slice mushrooms, not too thin, as they will cook down in the pressure canner. Mince the garlic and set them both aside.

Cooking: In a large stainless steel heat beef broth/stock over medium heat. Remove from heat.

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill the jars with mushrooms to 3/4 full. Add 1 teaspoon of garlic, 1/2 t. dried thyme and a pinch of nutmeg (optional). Once all the jars are filled add hot stock leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.


For making the soup creamy when serving: for pint size. Double for quarts.

In a sauce pan add 1 T. of butter and 1/8 cup of flour. Stir over medium heat till the rouge is heated. Add a bit of the liquid from the jar and heat till simmering hard, whisking so you have no lumps. Add the remaining liquid and contents of the jar and heat till you achieve the thickness desired. To use cream to thicken start with 1/4 cup and stir till hot. Add an additional 1/4 if you like it thicker.

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



 current weight: 178.8 
 
206
193.25
180.5
167.75
155
FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 40,125
3/8/14 4:10 A

My SparkPage
Send Private Message
Reply
emoticon

Peace and long life - Jules

Team Leader Rescued/Adopted Dog and Cat Lover's Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=39487


Team Leader SLIGHTLY SKEWED & A Little Warped Team

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=16802


Team Leader Home & Garden & DIY - On A Budget

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10178

Page: 1 of (3)   1 2 Next Page › Last Page »

Report Innappropriate Post

Other Putting Foods Up Recipe Center Posts

Topics: Last Post:
Roasted Bone Beef Stock & Crockpot Chicken Stock 10/19/2015 11:50:19 PM
Soup Recipe Box 4/3/2016 7:02:53 AM
How To Dehydrate Greens Plus Making Green Powder 3/29/2016 10:34:44 AM
How to Make Hot Sauce 5/4/2016 11:06:00 AM
Honey Graham Crackers 8/24/2015 6:58:22 PM



Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=23800x13192x48713491

Review our Community Guidelines


x Lose 10 Pounds by November 10! Sign up with Email Sign up with Facebook
By clicking one of the above buttons, you're indicating that you have read and agree to SparkPeople's Terms & Conditions and Privacy Policy and that you're at least 18 years of age.