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1/27/18 10:51 A

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Canning Celery !!!
www.healthycanning.com/canning-celer
y/


There are no current, approved guidelines for canning plain celery by itself. Consequently, it should not be done. It is not safe to guess at processing times.

To preserve celery, you can freeze it, or dehydrate it.

Canning celery plain by itself



Some people do home pressure-can plain celery. You end up with celery that is of course very soft, but that very fact of course would presumably make it ideal for instant addition to soups, stews, casseroles, risottos, blending for sauces, etc, so it’s easy to understand the appeal of having small jars of it on hand.

However, to reiterate, because no reputable source that does lab-based testing is currently offering safe processing times for jars of plain celery by itself, it should not be done.

Celery as an ingredient in pressure canning

Ball, Bernardin and the USDA Guide (2015) call for plain celery as an ingredient in some of their pressure canning recipes, such as their soups and spaghetti sauces. It’s safe as an ingredient in tested recipes; it’s just that the numbers are missing for the safe canning of celery as a pure ingredient all by itself packed into a jar.

Note that because there is no separate canning time for celery, on paper at least it is not supported as one of the ingredients in the National Center for Home Food Preservation’s soup recipe.

Celery in preserves and condiments

Celery appears as an ingredient in many high-acid food products such as relish, chutney and antipasto recipes. It adds crunch, freshness and depth of flavour.

Though some other vegetable always ends up with naming rights for the recipe (such as “Cucumber Relish”), celery often plays a co-starring (if uncredited) role.

Ball, Bernardin, Canadian Living and the USDA Guide (2015) provide many tested canning recipes calling for celery as an ingredient in such high-acid food products.

Celery powder

If you dry celery, you can afterward turn it into celery powder. You use the powder as you would a spice to add a celery flavour to recipes.

History of home canning celery

The Ball Blue Book used to carry directions for canning plain celery.

The instructions first appeared in the Blue Book U Edition, 1941 (page 10), and last appeared in the 29th edition, 1974, 2nd reprint (page 25), as follows:


Ball-Blue-Book-Edition-29-1974-celery

Ball Blue Book, 29th Edition, 1974 reprint. The note you are directed to read says, “Broccoli, Brussels sprouts, cabbage, cauliflower, rutabagas and turnips usually discolor when canned, and also develop a strong flavor.”

In 1977, the next edition — the 30th — of the Blue Book appeared. The year before, 1976, Ball had established its first ever ‘Fresh Preserving Test Kitchen’1, and, the foreword of that 30th edition notes, “Currently, a major ongoing research project concerning heat penetration is being conducted by a leading university. [ED: possibly Zottola et al at the University of Minnesota]” In this 30th edition, canning advice for plain celery was dropped completely.

[ED: To be clear, the above canning information is for historical information purposes only and should not be used for home canning under any circumstances.]

The USDA never backed canning plain celery or had developed directions for it. It was Ball who did. As a private company, Ball couldn’t of course be expected to release any of the research behind its changes in thinking, as the USDA does. But the dropping of celery did coincide with its new test kitchens, and, with the new heat penetration studies conducted, the results of which Ball would have had access to.

So if you see processing times for canning plain celery floating around the Internet, this is where they originated, and they were withdrawn by Ball in 1977.

If you want to know why Ball dropped the celery canning recommendations, you will need to contact them directly and ask.

But, of course, you all know me !!! I did can celery and yes it was very soft but very tasteful ! I used it in my homemade chicken soup !

Patti / NE Ohio Zone 5
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
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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.



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11/8/17 10:39 A

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Mango Hot Sauce at my house yesterday...Sweet, salty, tangy and HOT, HOT, HOT

From ENCHANTEDALANA

4 habaneros
1 c grated carrots
1 lime zested and juiced
12 Thai chiles
10 ounces mango puree (large can equals 28 oz)
1 c onion
4 cloves garlic
1/2 c vinegar
3/4 c sugar
1 t salt

Simmer on stove until veggies are soft. Puree in blender. Put back on stove until simmering.
Water bath can 10 minutes. A single batch yields just a sniff over 3 half pints.

Yesterday I used a large 28 oz can of mango puree, so I did a triple batch. This yielded nearly 5 pints of screaming hot sauce -stuff made me cough! I used 2 pks of green Thai chiles which in the past I felt weren't hot at all...not these ones :) I really enjoy recipes like this, as there is nothing more satisfying than pureeing things in that blender...no chopping involved (well, hardly).

Have a great day everybody, and CAN-ON!

Patti / NE Ohio Zone 5
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.



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10/31/17 12:38 P

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SAFELY CANNING CHOCOLATE SAUCE ~ YES YOU CAN!

cottageinthemaking.blogspot.com/2012
/0
4/safely-canning-chocolate-sauce-yesR>-you.html?m=1


Who doesn't love chocolate sauce? I know I do! It's so good warmed up on ice cream. Use it on fruit, like strawberries or mixed with milk to make chocolate milk. YUM!

I've been searching and searching for a chocolate sauce that I could make that would safe to can also. Most recipes that has chocolate in it is not safe to can due to the milk and oils in chocolate.

Yet, I couldn't give up my search for a yummy chocolate sauce that would be shelf stable and I could can to put in gift baskets or give as a gift with some homemade ice cream in the summer.

I was thrilled when I found a recipe (that used coco powder rather then actual chocolate) to use while I was at one of my favorite canning blogs Canning Homemade. If you have not been there, you should go visit. She has some wonderful recipes and makes learning how to can easy.

Well, this recipe came from one of her readers, but, I don't know if she has a blog to link back to or not. If she does and anyone knows what it is, please let me know so I can give her credit.

Here is her recipe with her picture that was used on the blog Canning Homemade:


Homemade Chocolate Syrup/Sauce


Ingredients
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup


Cooking:

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.

Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to 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 water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the 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.

Makes 2- 3 half pints depending on how much you reduce the recipe.

As soon as I read the recipe I quickly ran out to my kitchen and got out all the supplies. I had Ghiradeli coco powder, so, I used that.


Let me tell you, when I tasted it from the pan (after all was placed into the jars and before cleaning the pan I let it cool off) it was super good.

I was excited.

I canned mine in 4 oz jars as I know we would use smaller amounts and I didn't want to open up larger cans that may go bad before we used all of it.

I got 8 jars by doing this.

Tonight, I opened up a jar and poured it over some cut up strawberries. The sauce was much thicker and creamy. It was very good!

I will be making more of this for sure. I hope you give it a try too. Let me know if you do.

** Other then using smaller jars, the only thing I did differently was I used a medium sized pan and I let it reduce for 20 mins. rather the 15 mins. listed. I wanted a thicker sauce.

Patti / NE Ohio Zone 5
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
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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.



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10/31/17 9:05 A

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Canning Onion Stock | Using Kitchen waste

www.youtube.com/watch?v=mhf3w63N0JM&
am
p;t=2


I just found this video and thought you would all like to put it to good use !
Super Easy making onion stock from onion scraps !
LOVE IT !

Patti / NE Ohio Zone 5
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.



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10/11/17 11:29 A

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Canning Peppers: A Tutorial

Author: The Prairie Homestead

Recipe type: Preservation

Ingredients
•A pressure canner
•Rubber gloves (if handling hot peppers)
•Hot or sweet peppers (one pound of peppers will yield approximately one pint)
•Clean canning jars & lids
•Salt (optional)

Instructions

1.FOR HOT PEPPERS:
2.**WARNING** If you are handling hot or even mild chili peppers, wear rubber gloves! I've burned my hands even with the milder peppers like poblanos. It hurts and is easily preventable with gloves.
3.Select only fresh, firm peppers for canning, as limp ones will yield less than desirable results. Wash the peppers, then place in a single layer on a baking sheet and broil for 5-10 minutes to blister the skins. Flip over once to ensure they char on both sides. (It's important to blister them as evenly as you can, otherwise it's very difficult to get the skins to come off.)
4.Remove the charred peppers and place into a Ziploc bag and seal tightly. Allow them to sit for 10 minutes, then remove the peppers from the bag and rub off as much of the peel/skin as possible.
5.Cut the tops off and scrape out the seeds. Cut the peeled peppers in half or quarters, or you may can smaller ones whole.
6.Pack pepper pieces into clean pint or half pint jars. Add ½ teaspoon of salt to the pint jars or ¼ teaspoon of salt to the half-pint jars. Fill with boiling water, leaving 1" headspace.
7.Affix lids and rings, then process in a pressure canner for 35 minutes. Use 10 pounds of pressure if you are at 0-1000 feet altitude, and 15 pounds of pressure if you are at 1000-10,000 feet altitude.
8.FOR SWEET/BELL PEPPERS:
9.The skins of bell peppers or sweet peppers are more tender, so they generally do not need to be blistered and peeled (thank goodness).
10.Simple quarter or roughly chop bell peppers and cover them with water in a pot.
11.Boil for 3 minutes, then transfer to pint or half-pint jars. Add ¼ teaspoon of salt to each jar (if desired), then ladle more boiling water to fill the jar, leaving 1" of headspace.
12.Affix lids and rings, then process in a pressure canner for 35 minutes. Use 10 pounds of pressure if you are at 0-1000 feet altitude, and 15 pounds of pressure if you are at 1000-10,000 feet altitude.
13.Use your canned peppers in soups, stews, and skillet meals. They will be good for a year in storage, and are still edible after that, although their quality will start to degrade over time.
www.theprairiehomestead.com/2017/10/
ca
nning-peppers.html


Edited by: CANNINGNANNY at: 10/11/2017 (11:30)
Patti / NE Ohio Zone 5
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
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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.



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9/3/17 7:53 A

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Plum Jam (no pectin and low sugar)

10 cups pitted and halved plums (leave the peels on)
4 to 5 cups sugar (do to your taste)
2 cups water

In a large sauce pan combine and bring to a boil. Cook on medium/high (stirring often, sugar scorches) until the plums break down (you can use an immersion blender to blend up the skins) and you get a gel using the sheet test.
Gel at 220F.

Bottle in clean jars to a 1/4 inch head space and can via a water bath for 15 minutes.


Edited by: CANNINGNANNY at: 9/3/2017 (07:54)
Patti / NE Ohio Zone 5
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.



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9/1/17 6:46 A

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Refrigerator Bread and Butter Pickle recipe...

8 cups sliced pickles or cukes (I prefer pickles because of the seeds in cukes)
1 med to large onion, sliced the same way
1 1/2 tsp kosher or canning salt (do not use table salt)
3 cups white sugar
1 1/2 cups white vinegar
1 1/2 tsp celery seed
1 1/2 tsp mustard seed
1 tsp turmeric for color

1. toss pickles, onion and salt -set aside.
2. combine remaining ingr. in a small bowl.
3. divide pickles mixture between 4 pint canning jars
4. pour vinegar mixture over pickles
5. put on lids and refrigerate for at least 8 hrs.
EXCELLENT !!!!

Patti / NE Ohio Zone 5
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
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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: 177.2 
 
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8/27/17 9:43 A

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Roasting tomatoes for canning

The steps for roasting tomatoes

Some home canning recipes for tomato-based products have started calling for the tomatoes to be roasted as part of the prep.

The process works best with large, paste-type tomatoes such as Roma, San Marzano, and Amish Paste, etc, but it can also be done with other tomatoes.

The roasting both concentrates the juices and caramelizes the sugars in the tomatoes, providing amazing flavour. The resulting sauce will also be a darker sauce, more wine-coloured than a bright red. It also causes the skins to separate themselves from the tomato flesh of their own accord, making them far easier to peel than the boiling-water blanch method does.

There’s also a reasonable chance that roasting the tomatoes is one of the more or most energy efficient way of reducing tomatoes for sauce because modern ovens are very well insulated. As a result, the heating element isn’t actually running all the time, only cycling on and off as needed to maintain the temperature you told it to.

There is no need to spray or oil the baking trays. In fact, don’t. Oil should never be added to home canning recipes unless a tested recipe specifies its addition, as oil can impact heat penetration during the canning process.

To be clear: we are not advocating the use of roasted tomatoes in just any home canning recipe. You need to follow the tomato prep instructions for the tested recipe you are using. This is background information for those tested home canning recipes that do call for roasted tomatoes.

Ingredients

•Tomatoes
•NO oil or cooking spray



Instructions
1.Using a paring knife or other tool of your choice, cut out the cores of the tomatoes, then slice them in half vertically.
2.Place cut-side down on ungreased, rimmed baking sheet.
3.Roast for 45 to 50 minutes at 225 C (450 F).
4.Let cool (see note below about freeing up baking sheet.)
5.When cool, leaving the tomatoes lying flat, proceed to simply pinch the skins off them by pinching towards the centre. If skin isn't coming off the tomatoes effortlessly, they needed to be roasted longer.
6.Collect skinned tomato halves.
7.Flick off any hard black carbonated bits on them from the pan (soft charred roasted pieces are fine to leave,)
8.Discard any liquid left on the tray (or refrigerate in a tub for use with crushed tomatoes, juice, etc.) You don't want that in the sauce, it will make it watery.
9.Pass through a sieve or food mill for a smooth sauce. Or whiz through a food processor for a rustic, chunkier sauce with seeds. (The tested recipe you are following will advise.)


Now, you can use these tomatoes in a tested home canning recipe calling for roasted tomatoes, such as these recipes further down this page.

Be careful about placing a tray on a rack very close to the oven element below, or you will get some burning. Other than that precaution, you won’t need to (and shouldn’t) grease or spray the pans.



Recipe notes
•After repeated rounds, you will get some juices burning to black on your baking trays, particular on the sides and in the corners. When the time comes for clean-up, you can get rid of this black burnt stuff easily by simply pouring boiling hot water from the kettle into the pan, and letting it soak 20 to 30 minutes. It will dissolve off with no effort required from you.
•Make sure you use baking sheets with rims at least 2 cm (1/2 inch) high or higher, as a lot of juice will free up and you don’t want that running off into the oven.
•Don’t make mistake of tipping hot tomatoes off the baking tray all into one bowl; you will have a heck of a time afterward trying to fish the skins out of that gloopy mess. Instead, leave tomatoes on the baking sheet to cool. However, if you only have a few suitable baking sheets (as is the case for most of us, probably), and need to free up a baking sheet for the next roasting round, use a spatula / flipper to lift the tomatoes off and lay them out on a platter or plates in single layers.
•Discard skins, or, dry for pulverizing into a tomato powder for garnishes, etc.
•Anyone with a dual oven will be very happy to have one.

People with dual ovens will be thanking their lucky stars when they are roasting lots of tomatoes at once.

Can you use the oven roasting technique for peeling instead of blanching?

To be clear, we want to address this point.

We have seen no discussion from reputable sources on the matter of doing oven roasting instead of water blanching as part of tomato prep. For instance, in prepping tomatoes for the USDA spaghetti sauce recipes, etc.

So we have no advice to pass on in this matter.

We will, however, supply you with a list of tested recipes from reputable sources that do call for this technique, which should be enough to keep you busy for the near future.

If you are wondering about applying this technique to recipes other than the ones listed below, you will need to contact the source responsible for the recipe you are looking at.



Canning recipes calling for roasted tomatoes

Here is a list of tested recipes drawing upon oven-roasted tomatoes.

Hearty Pasta Sauce (HarvestPro Sauce Maker Manual, 2016, page 6)

Oven-roasted marinara sauce (Ball All New, page 204)

Roasted tomato guajillo sauce (Ball All New, page 174)

Salsa roja (Ball All New, page 166)

Roasted Eggplant and Pepper Putanesca Sauce (Ball All New, page 181)

Roasted Roma Tomatoes (Ball Blue Book, 37th editon, 2014. Page 33)

Salsa Ranchera (Ball All New, page 176)


www.healthycanning.com/roasting-toma
to
es-canning/


Patti / NE Ohio Zone 5
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.



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6/14/17 9:38 A

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Homemade Teriyaki Sauce (in 10 Minutes or Less)
www.creativehomemaking.com/recipes/t
er
iyaki-sauce.shtml

It's quite satisfying to make your own homemade sauces and mixes. It's amazing how much money we spend on store bought sauces, not realizing that we can often make the same sauces at home with ingredients we probably already have on hand.

This teriyaki sauce has lots of flavor and it's really easy to make. You can literally have it made and on the table in less than 10 minutes.

Ingredients:
•2 tbsp. honey
•1/4 c. soy sauce
•1 c. water
•4 tbsp. brown sugar
•1/2 tsp. minced ginger
•1/2 tsp. minced garlic
•2 tbsp. cornstarch

In a medium sauce pan, whisk together honey, soy sauce, 3/4 cup water, brown sugar, minced garlic, and minced ginger. Stir over medium heat until brown sugar is dissolved.

homemade teriyaki sauce

In a small bowl, mix together cornstarch and 1/4 cup water. Slowly mix cornstarch mixture into the soy sauce mixture in the sauce pan. Mixture will thicken quickly.

If the mixture is too thick, add a little water until desired consistency. The teriyaki sauce is ready to serve right away, refrigerate any leftovers.

*** I would add some pineapple or pineapple juice, too !

I need to do some research to see if this recipe can be made in larger batches and canned !

Patti / NE Ohio Zone 5
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
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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.



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6/11/17 6:20 A

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No Can Dill Pickles

commonsensehome.com/no-can-dill-pick
le
s/

Author: Betty Schleis
Prep Time: 15
Total Time: 15
Yield: 1


Ingredients
9 cups water
1 ½ cup vinegar
1/3 cup canning salt
½ cup sugar
Dill, 2-3 stalks
2-4 inch long cucumbers, enough to fill a gallon jar


Instructions
1.Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
2.Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
3.Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
4.Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.


Notes
◾I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.


Edited by: CANNINGNANNY at: 6/11/2017 (06:25)
Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
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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.



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5/22/17 8:18 A

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Best Pickled Asparagus- Easy Canning Recipe

melissaknorris.com/best-pickled-aspa
ra
gus-easy-canning-recipe/


Pickled asparagus may be my favorite pickling vegetable….except for the dilly beans and pickled beets, oh and the garlic dill cucumbers. Okay, I can’t pick a favorite, because really, they should all have their place on your cupboard shelves and inside a Mason jar.

But pickled asparagus appetizer is the way to go. Served all by itself, rolled up in ham with a smear of cream cheese, or served side by side on a cheese platter, you crispy pickled asparagus are amazing. And no, it’s not weird a bit I’m talking to a pickle, just wait till you try it.

For crispy pickled asparagus, you need to start with fresh asparagus. To make sure asparagus is fresh, try to snap it in half. It should break clean with out any strings. Stringy or limp asparagus is a sign that it’s not fresh.

I prefer medium or larger stalks of asparagus, this also lends itself to a crispy finish.

There is no need to sterilize your jars when canning this recipe. Updated canning testing states if you’re processing your recipe for 10 minutes or more, there’s no need to sterilize your jars. Simply wash them in hot soapy water. See, told you this pickled asparagus recipe was easy peasy.

How to Make the Best Pickled Asparagus

180 spears of asparagus (depending on size, about 30 per quart)

5 1/2 cups water

7 1/2 cups vinegar (preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus)

6 Tablespoons pickling salt (regular makes your brine cloudy)

1 to 2 cups sugar (I use raw organic cane sugar)

1 1/2 teaspoons celery seed

12 Teaspoons mustard seed

12 teaspoons Dill weed (or 2 heads fresh dill tucked in with asparagus)

Makes approximately 6 quarts
1.Wash jars in hot water soapy water. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
2.Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
3.Wide mouth jars work best. Set lids in a pan of water on medium low heat until ready to seal jars.
4.Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
5.Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
6.Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
7.Store jars in a dark cool place.

How to make spicy pickled asparagus: Add red pepper flakes to each jar with garlic if you want some heat, approximately a 1/4 to 1/2 teaspoon per quart

Disclosure: Some of the below links are affiliate links

Want more homemade from scratch cooking and preserving? Grab your copy of The Made-from-Scratch Life, for this recipe and 40+ more.


Patti / NE Ohio Zone 5
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4/22/17 7:09 A

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I made a whole bunch of fruit syrups to put in my kombucha and shandies...

Fruit Syrup:

From ENCHANTEDALANA

8 c pureed strawberries
8 c honey

Boil 1 minute. Skim foam. Can. Boiling water bath 10 minutes (15 at my altitude). Yield: 11 half pints. Rich, flavourful and beautiful!!

I also made rhubarb, rhubarb/strawberry, watermelon/strawberry and raspberry. Yup, we're fixed for sweet tea combos when it's hot outside!! No honey? Honey is 1.5 times sweeter than sugar, so I'm sure you can do the math (8 c honey = 12 c white sugar). I'm sure you could use splenda or another sweetener too, but the shelf life might suffer.

Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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4/22/17 7:06 A

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Onion Jam:

From...ENCHANTEDALANA

20 c chopped onions
1 and 1/2 teaspoons salt
2 and 1/4 c balsamic vinegar (I use 1 c balsamic and 1 1/4 c white or you can switch it up with malt, white or red wine vinegar, use your imagination!!)
3 c brown sugar, packed

Brown the onions and salt (I do this in a slow cooker and electric frypan outside so it doesn't stink up the house). Add in vinegar and sugar. Boil 15 mins with no cover. Heat up the canner and at least 7 half-pints. Process 10 minutes (15 at my altitude). When I last made this I used 20# onions, which gave me 4 batches and yielded 13 pints. It all depends on how much you boil it down. This stuff is the bees' knees! the best on nachos!

Patti / NE Ohio Zone 5
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11/23/16 6:58 A

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Cranberry Sauce from Fresh Preserving ! The BEST !
www.freshpreserving.com/cranberry-sa
uc
e-recipe-%7C-homemade-cranberry-saucR>e---ball-recipes-br1125.html

Preserving Method: Water Bath Canning

Makes about 8 (8 oz) half pints


The whole berries in this cranberry sauce add intense texture and flavor. Thanksgiving dinner just wouldn't be the same without it!

You Will Need

•4 cups granulated sugar
•4 cups water
•8 cups fresh cranberries (about 2 lb)
•Grated zest of 1 large orange, optional
•4 Ball®(16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands

Directions

1.PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2.COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4.PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Patti / NE Ohio Zone 5
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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.



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11/17/16 8:41 A

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Here’s another option for cranberry “sauce” for Thanksgiving. The jalapeno adds flavor but not too much heat so don’t worry that it will be too spicy. Just be sure to protect your hands and eyes when chopping the jalapeno!

This would be good on a turkey sandwich or spread over a brick of cream cheese and served with crackers.

Jingle Jam

6 cups cranberries, fresh or frozen, rinsed and picked over (about 2-12ounce bags)
3 cups sugar
1 cup orange juice
1 cup water
1/4 cup jalapeno, minced with seeds removed (1 fairly large pepper)
1 tablespoon orange zest

Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened.

While jam is cooking, prepare half pint jars and lids.

When jam is ready, ladle into prepared jars leaving a 1/4 inch headspace. Wipe rims; put on lids and rings. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Makes: 6 half pints


Patti / NE Ohio Zone 5
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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.



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11/4/16 8:51 A

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Country Tomato Soup recipe for canning from Barb / Goldenrodfarm

Thursday, November 03, 2016

This is a tomato soup recipe I have used for over 25 years, it comes from the newer additions of "Putting Food By",but for some reason it is not in the indexes. It can be found in the section titled Canning Convenience Foods. A plug for my favorite preserving book, if you do any freezing, canning, dehydrating, salting or smoking this book should be in your library. It is updated frequently and has safe food practices, something that is frequently missing in online recipes.

Country Tomato Soup

This is a pressure canning only recipe, and hot pack only. The resulting soup is not diluted for serving like the red and white can. You can add salt depending on your dietary needs. Do not reduce the vinegar, it provides acid. It can be done in pints or quarts. I like to use my smaller tomatoes that are a pain to blanch and peel this way, great time saver.

Wash and remove blossom and stem ends from 1 peck of tomatoes, that is about 12-15 lbs of tomatoes just in case you are wondering. Cut in quarters. In a large kettle cook tomatoes until soft, stirring to keep them from sticking occasionally, about 15 minutes depending on the size of the pieces.

Finely chop 3 large onions and 2 green peppers, cover with water in a separate pot and simmer until soft. Just a note: I always use red peppers, milder taste and nice color addition.

Put softened tomatoes through a food mill to remove seeds and skin and return to kettle. Put softened onion and pepper through a food mill, food processor or blender, add to tomatoes.

Mix together 3/4 cup sugar (I like brown sugar in this recipe) and 8 tablespoons of Clearjel or Thermoflo preferably or cornstarch if you don't have either. Blend in 3 tbs white vinegar and just enough water or cool tomato juice to thin. Optional add 2 tbs salt. Heat tomato mixture to boiling and pour sugar/thickener in, stirring all the time, stir until liquid thickens and clears, shouldn't take more then 5 min.

Pour boiling hot soup into clean, hot jars leaving 3/4" headspace for pints and 1 1/4" for quarts. Adjust lids. Pressure process at 10 lbs, pints for 20 minutes and quarts for 30 minutes. Remove jars to cool.

They say it makes 9 pints or 4 1/2 quarts, however it usually makes much more, I got 31 pints plus a bowl for lunch when I made a double batch last time, so that is about 15-16 pints per single batch. When you look at that the amount of sugar and salt are not bad, about a quarter of a tsp of salt and 1 1/2 tsp sugar per 1 cup serving.

Enjoy!


Patti / NE Ohio Zone 5
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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.



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10/29/16 8:59 A

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Top It Off... Chocolate Sauce



Chocolate Sauce
From - My Little Cottage In The Making

Ingredients


1-1/2 cups water


3 cups sugar


1-1/2 cups Dutch-processed cocoa


1 tablespoon vanilla extract


1/4 teaspoon kosher salt


2 tablespoons light corn syrup


Cooking: In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.


Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to 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 water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dish towel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Sometime 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.


Makes 2- 3 half pints depending on how much you reduce the recipe.

Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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10/19/16 7:55 A

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No Added Sugar Pumpkin-Apple Butter Recipe

Try this over whole wheat toast with nut butter or to thicken fall soups. You won't believe we didn't add any sugar!

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 24



Ingredients

1 (29-ounce) can pumpkin puree or fresh steamed pumpkin or use fresh cooked...
1 cup apple cider
1 tablespoon pumpkin pie spice
1 Granny Smith apple, peeled and diced


Tips


Try this on acorn squash, too!
Give away small canning jars of pumpkin butter as gifts. Due to the low acid in the pumpkin, it is not suitable for canning. Place a label on the jar with the date made. Note that it will keep in the refrigerator for one week or up to three months in the freezer.
Be sure to use pumpkin puree, not pumpkin pie mix, which contains spices and sugar.

Want more pumpkin? Try these 10 Ways to Eat Pumpkin (That Aren't Pie)


Directions

Place all ingredients in a lidded saucepan. Cover and simmer over moderate heat for 10 minutes. Remove the lid and cook for an additional 20 minutes. Stir frequently, as the mixture gets quite thick.

Puree with an immersion blender or in a food processor. Pour into canning jars or sealed containers. Refrigerate until chilled.

Makes 3 cups, 2 tablespoons per serving.

I'm sure you can multiply this recipe and freeze or can this.

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Patti / NE Ohio Zone 5
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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.



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Oh Great !!! Let us know how it turns out !!!

Patti / NE Ohio Zone 5
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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.



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10/12/16 10:10 A

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Can't wait to try this. I'be frozen fresh cranberries before when they were on sale and in season, but never made cranberry sauce/relish and then freeze it. Thanks for sharing this. I am so going to make this.

Only I can make it happen
Marge
CDT


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10/11/16 10:02 A

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Homemade Cranberry Sauce Recipe for Canning or Freezing
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
http://www.motherearthnews.com/real-food
/canning/homemade-cranberry-sauce-zbcz
1511

By Carole Cancler

Prepare your cranberry relish chunky or blend for a smooth sauce and add spicy accents as desired. My favorite preparation is to cook cranberries simply with fresh orange juice, orange zest, and sugar. If you like more complex flavors, try one of the variations suggested at the end of the recipe: cranberry-walnut relish, spiced cranberry sauce, or cranberry sauce with chipotle.



Cranberry Sauce Recipe
Ingredients

• 2 cups fresh cranberries
• 1/4 cup water or orange juice
• 1 tsp freshly grated orange zest (optional)
• 1 cup sugar, or to taste

Directions

1. Wash cranberries in a basin of water; lift them out of the water and place in a colander to drain. Repeat washing process two or three times, or until no more debris is left behind in the wash basin.

2. In a large saucepan, add cranberries and water or orange juice. Cook over medium heat for 10 minutes, or until skins split.

3. Leave berries whole, or purée to desired consistency using a food processor or blender. If very smooth sauce is desired, press through a food mill or wire mesh strainer.

4. Return sauce to the pan, add sugar, and bring to a boil over high heat. Boil for 3 minutes or until sugar is completely dissolved.

5. Cool, cover, and refrigerate up to 7 days. For longer storage, can or freeze the sauce.

Makes about 1 pint. Recipe may be multiplied.

Cranberry Sauce Recipe Variations
For cranberry-walnut relish: To the cranberries and orange juice, add 1/2 unpeeled, seeded, and finely chopped orange and 2 tablespoons raisins, dried cranberries, or dried cherries. Cook for 15 minutes, or until orange peels are tender and sauce has thickened. Add sugar and 2 tablespoons chopped, roasted walnuts. Boil for 3 minutes or until sugar is completely dissolved. This recipe may be canned.

For cranberry sauce with chipotle: Add to the basic recipe 1/4 cup minced shallot, 2 finely chopped canned chipotle in adobo sauce, 1 minced garlic clove, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin; cook these ingredients with the cranberries. Then add sugar and boil until sugar is dissolved. This variation contains low acid ingredients and has not been tested for canning; however cranberry-chipotle sauce freezes very successfully.

For spiced cranberry sauce: To the basic recipe or any variation, add 1/2 teaspoon pumpkin pie spice; or use 1⁄4 teaspoon ground cinnamon, 1⁄8 teaspoon ground cloves, and 1⁄8 teaspoon ground allspice (or any combination of these spices).

How To Can Cranberry Sauce
1. After boiling sauce to dissolve sugar completely, reduce heat to medium, or as needed to prevent sauce from sticking. Keep sauce hot while filling canning jars. Remove air bubbles and adjust headspace to 1/4 inch. Clean the rim and secure the lid with a screw band. Place filled jars in a water bath canner. Be sure jars are covered with hot water by at least one inch.

2. Cover the canner and bring water to a full rolling boil over high heat and process half-pints or pints for 15 minutes (at 0 to 1,000 feet). After processing time has ended, turn off heat, remove canner lid and cool 5 minutes.

3. After cooling period, place jars at least one-inch apart on a dry towel or wood surface away from drafts. Cool the jars naturally for 12 to 24 hours.

4. Remove the screw band, hold the jar steady and try to lift the lid off using your fingertips. If you cannot lift the lid off by pulling on the lid, the seal is good. If jars do not have a good seal, refrigerate and use the product within 7 days.

5. If the jar is sealed, wipe with a clean damp cloth, including the bottom, sides, threads, and lid. If there is a lot of sticky deposit, it is sometimes easier to rinse the jar under warm running water. Dry the jar. Label each jar with the product and date (for example, “Cran Sauce 2015”). Store jars in a cool dry place (50 degrees FAhrenheit to 70 degrees). Best used within one year.

How To Freeze Cranberry Sauce
Chill sauce thoroughly in the refrigerator. Package cranberry sauce into freezer-safe containers (rigid freezer-safe plastic containers, canning or tempered glass jars with straight necks that won’t crack in the freezer, or thick zipper-style freezer plastic bags). Freeze cranberry sauce up to 12 months.

Carole Cancler is the author of The Home Preserving Bible. She has traveled to more than 20 countries on four continents to attend cooking schools and explore food markets. She studies the anthropology of food with a focus on how indigenous foods have traveled and been integrated into world cuisine. Read all of Carole's MOTHER EARTH NEWS posts here.

From BALL/KERR

Cranberry Sauce Recipe From Ball/Kerr
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Cranberry Sauce Recipe | Homemade Cranberry Sauce - Ball® Recipes
Preserving Method: Water Bath Canning
Makes about 8 (8 oz) half pints


The whole berries in this cranberry sauce add intense texture and flavor. Thanksgiving dinner just wouldn't be the same without it!

You Will Need
4 cups granulated sugar
4 cups water
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange, optional
4 Ball®(16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands

Directions
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.




Patti / NE Ohio Zone 5
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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.



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9/14/16 7:57 A

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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 Zone 5
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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.



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9/11/16 9:31 A

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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 Zone 5
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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.



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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 Zone 5
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Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
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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.



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8/23/16 9:53 A

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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...



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8/23/16 9:46 A

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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...



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8/9/16 8:21 A

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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 Zone 5
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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.



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8/1/16 8:20 A

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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 Zone 5
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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.



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8/1/16 7:57 A

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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 Zone 5
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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.



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7/25/16 8:02 A

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Tomato Ketchup Recipe
www.youtube.com/watch?v=RA0z
oXUxRB8&am
p;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 Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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6/29/16 10:34 A

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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 Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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4/27/16 7:24 A

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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 Zone 5
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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.



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4/26/16 11:17 A

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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 Zone 5
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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.



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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 Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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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 Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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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

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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 Zone 5
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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

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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 Zone 5
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
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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.



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12/3/15 8:16 A

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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 Zone 5
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.



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11/20/15 8:37 A

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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 Zone 5
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.



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11/19/15 4:57 A

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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 Zone 5
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.



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11/17/15 8:13 A

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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 Zone 5
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.



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11/12/15 6:46 A

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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 Zone 5
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
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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.



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11/11/15 9:58 A

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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 Zone 5
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: 177.2 
 
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Posts: 31,333
11/7/15 9:48 A

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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 Zone 5
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: 177.2 
 
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11/6/15 7:20 A

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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 Zone 5
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
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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: 177.2 
 
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10/28/15 7:42 A

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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 Zone 5
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.



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10/27/15 7:53 A

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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 Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

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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: 177.2 
 
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180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY SparkPoints: (527,672)
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Posts: 31,333
10/26/15 9:02 A

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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 Zone 5
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: 177.2 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY SparkPoints: (527,672)
Fitness Minutes: (281,808)
Posts: 31,333
10/26/15 8:59 A

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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 Zone 5
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: 177.2 
 
206
193.25
180.5
167.75
155
CANNINGNANNY's Photo CANNINGNANNY SparkPoints: (527,672)
Fitness Minutes: (281,808)
Posts: 31,333
10/21/15 7:45 A

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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 Zone 5
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: 177.2 
 
206
193.25
180.5
167.75
155
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