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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,314)
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7/7/14 12:46 P

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There are 2 ways to make jam...
1. without Pectin
2. with Pectin

This first recipe is for NO Pectin....

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

Ingredients:


2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice


Directions: Make approx. 3 pints

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

OR

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

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

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

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

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






Patti / NE Ohio
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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値l get run over if you just sit there.



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7/7/14 12:26 P

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These are the Easiest Bread and Butter Pickles Ever !!! And Do they taste Good !!!!

Here you go Debbie !!!!

REFRIGERATOR BREAD AND BUTTER PICKLES

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

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

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


Edited by: GEMINI-SKY at: 7/8/2014 (08:14)
Patti / NE Ohio
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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値l get run over if you just sit there.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
7/1/14 6:49 A

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ZUCCHINI PINEAPPLE

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

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

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

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

Recipe from food.com

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


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (154,314)
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4/29/14 7:20 A

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Yep, that's how i do it. It may take more time, but it's so worth it !

Patti / NE Ohio
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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

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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
4/29/14 4:14 A

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

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


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

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4/28/14 8:31 A

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Canning Cat Food

www.catinfo.org/?link=makingcatfood

Patti / NE Ohio
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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値l get run over if you just sit there.



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4/28/14 7:27 A

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Canning Citrus

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

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

Patti / NE Ohio
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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値l get run over if you just sit there.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
3/14/14 6:51 A

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Thanks Patti.

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

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3/14/14 6:44 A

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From Jules Flowerdalejewel

Sweet Gherkin Recipe (yields approx 7 - 9 pints)

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

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

2 FIRST DAY:

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

4 SECOND DAY:.

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

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

7 THIRD DAY:.

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

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

10 FOURTH DAY:.

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

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

Recipe courtesy of www.food.com

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


Edited by: GEMINI-SKY at: 3/14/2014 (06:45)
Patti / NE Ohio
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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値l get run over if you just sit there.



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3/9/14 8:05 A

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Condensed Tomato Soup from Canning Homemade !


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

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






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

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



Patti / NE Ohio
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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値l get run over if you just sit there.



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3/9/14 7:59 A

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Celery Soup

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

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

Celery Soup
Prepare pressure canner, jars and lids



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

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

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

Patti / NE Ohio
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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

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3/9/14 7:50 A

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Easy Cream of Mushroom Soup

Canning Soups - Mushroom Soup from Canning Homemade!



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

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

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

Canning Mushroom Soup Base
Makes 10 cups (5 pints)

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



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




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

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

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

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

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


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

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

Patti / NE Ohio
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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値l get run over if you just sit there.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
3/8/14 4:10 A

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3/7/14 7:31 A

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Pickled Fairy Tale Eggplant
This sounds so yummy !
foodinjars.com/2013/07/urban-preserv
in
g-pickled-fairy-tale-eggplant/


No postable recipe so I posted the link..


Patti / NE Ohio
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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値l get run over if you just sit there.



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2/9/14 6:59 A

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It's like what they say about apple butter...
To thick, so to many air bubbles and it may seal but will spoil and unseal.

Patti / NE Ohio
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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値l get run over if you just sit there.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
2/9/14 6:42 A

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Apparently it doesn't process well when it's pureed, or at least that is what she said further down the post

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2/9/14 6:31 A

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Wow !! Perfect timing for me !
I would have pureed my soup before canning...but this sounds perfect.
Nice site. I printed out the soup recipe.
Thx a Bunch !

Patti / NE Ohio
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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値l get run over if you just sit there.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
2/9/14 12:25 A

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Here's a recipe for canning Pumpkin soup, sounds interesting.

www.preserving-australia.com.au/cann
in
g_pumpkin_soup.php


I'll have a look around for some other recipes for you. emoticon

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SUNRISE141's Photo SUNRISE141 Posts: 1,133
2/8/14 9:42 A

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I really need some new soup recipes to can . I can chilli vegetable soup bean soup .

sunrise141 caption of the team GOD ANSWERS PRAYER.My first name is Vickie. Just got off of predisone have gained weight and quite logging my food but am starting back today logging what i eat and cutting down on sugar !


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BABSMOORE10300's Photo BABSMOORE10300 Posts: 304
1/27/14 7:43 P

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Pickled more green beans, cauliflower and asparagus today. I was able to find some dill so I added that to the mix. I did a couple test jars with a splash of balsamic vinegar.

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1/26/14 11:41 A

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Well I couldn't wait anymore, so I tried my pickled beans, yum. I guess I'm going to have to plant some green beans this summer. I hard boiled some eggs and put them in one of the jars. Going to try my hand at cauliflower and asparagus. emoticon

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1/24/14 10:00 A

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Thanks Gemini - never thought of that!

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Candied Jalapenos...Cowboy Candy from IWANNAGOAT

Ingredients
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
ス teaspoons Turmeric
ス teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper


Recipe Description

These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you値l find all sorts of places to stash them耀andwiches, potato salad, grilled meat, and pasta, just to name a few.


Preparation Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.

Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It痴 wonderful brushed on meat on the grill or added to potato salad or, or, or in short, don稚 toss it out!

To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don稚. I won稚 tell!


I copied and pasted the recipe for you...You never know if and/or when they may take it off the original website.




Edited by: GEMINI-SKY at: 1/24/2014 (09:41)
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1/24/14 9:26 A

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Here's the recipe for candied jalapenos. Can't keep it stocked!!

tastykitchen.com/blog/2011/09/candie
d-
jalapenos-cowboy-candy/


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1/23/14 4:03 P

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Apple Butter the Slow Cooker Way from HJMommy

This recipe is one I worked out myself. I really don't measure, just eyeball it every time and is pretty consistent so far -- so here goes.
I use 5-6 different kinds of apples. You need a good mixture of tart and sweet apples such as tart granny smith and I use rome and then sweet apples like golden delicious, fugi, and another apple like a good winesap or stayman which has a sweet/tart flavor mixture.
I use an equal amount of each apple (the mixture of apples are what makes the apple butter so good) Wash, peel and cut up in small cubes (by hand) the apples, enough to completely fill up the crock pot (they will cook way down). not important to add water - the apples should be in their own juice, to keep the juice from the apple, cut them directly over the crockpot.
Cook on med-low for about 12 hours, stirring well about every hour, careful not to burn them!
Then after they are cooked down to about 1/2 the amount, add a tblsp. each of fresh ground cinnamon, allspice, and cloves. I get my spices from an organic spice store here locally and taste better if you buy them fresh as possible instead of from the grocery store. Also I use about 1 tsp. of nutmeg. Cook about 6 hours, stirring well about once an hour. Then after they cook down a little more, add 1&1/2 cup brown sugar. Cook on low for another 12 hours, also stirring often and again, careful not to burn! Then add 1/4 cup of sourwood honey. Cook 4 hours, continuing to stir. After 4 hours, stir and let sit crockpot off and covered for 1 hour. Taste and see if you prefer to add more spice or sugar and go from there. When you are taste testing, do make sure you do not put the spoon back in the apple butter as it will contaminate it.
Turn crock pot on again and cook until piping hot on med-low heat, again careful to not burn. Once you burn it, you cannot get the burned taste out.
Then use a water bath method to can in small jars and seal. let cool completely before you move the jars.
Yes, it's involved but everybody I have made this recipe for says it is the best they have ever had. Some people prefer more brown sugar and is okay to add more, but make sure you cook for additional 4 hours if you add more spices or sugar.


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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
1/19/14 4:45 A

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Thanks Pattie, it's just as well we're all not the same. I have to say I love the taste of cider vinegar, but it depends on the quality of the vinegars

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1/18/14 10:24 A

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Also, on this thread (6-13-13) is the B&B Pickle recipe I make to sell...

Well, here it is again...

Bread and Butter Pickles

2 pecks small to medium pickles/cukes (4-6 inches)
1 lb onions (any type)
1/2 c canning salt (NO Iodine)
6 cups of sugar
4 T Mustard Seed
4 tsp tumeric
4 tsp celery seed
2 tsp ground ginger
10 cups white or cider vinegar ( I use white)
1 tsp alum for crispiness

Slice cukes and onions 1/8th" thick. (I use a mandolin)
In a very large Non reactive stock pot (16 qt) place sliced cukes and onions in layers sprinkling salt between layers. Cover with ice and let stand 2-3 hours.
(I used cold water to just cover)
After 2-3 hours, drain.
In the 16 qt pot, boil vinegar, sugar and spices. When boiling, add Alum and sliced veggies and return to boiling and boil for 5-10 minutes, stirring occasionally.

While it's boiling, get jars and lids hot.

Fill jars woth pickles and liquid to 1/4" . Put on 2 pc lids and process 10 minutes in a water bath.

If any of you know me and my canning...I do not process Acid Foods.
Hot acid Food, Hot Liquid and Hot Jars = They will seal and you don't additionally cook the food.
But you do what you feel comfortable doing.





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1/18/14 10:20 A

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Babs...I think 2 weeks is Perfect !!!! But I know me and I would be trying them after 1 week if not sooner !!!! :}

Jules...Hmmmm....Not sure about the apple cider vinegar. I use white vinegar for a cleaner taste.
Also, I do not use coriander, bay leaves or pepper corns.
I think those are to thin...I like mine about an 1/8 to 1/4" so they will be crispier.

Here's my 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 !!!!

Jules, I put what I like but YOU do what YOU like...

If I'm doing the canned B&B Pickles, I use the recipe from the Ball Book.
Enjoy

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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,418
1/18/14 2:59 A

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I'm looking for a nice recipe for bread and butter pickles. Some of the pickling recipes are either too vinegary or are lacking in flavour.

Hold the fort I just found what looks like a really nice recipe, what does everyone think?

www.orgasmicchef.com/preserves/best-
ho
memade-bread-and-butter-pickles/


Edited by: FLOWERDALEJEWEL at: 1/18/2014 (03:09)
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BABSMOORE10300's Photo BABSMOORE10300 Posts: 304
1/17/14 5:07 P

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How long should I let them set before I open them? I was thinking 2 weeks but I wasn't sure.

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Babs...
Look at You Go !!!! emoticon
You make us SOOOOO Proud !!!

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Thanks for the input. I pickled a test batch of string beans and onions today. My first attempt at them, so we'll see how they come out emoticon

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Thanks! I forgot to click Add a Link!

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Here's a clickable link for all that wish to make this

www.bernardin.ca/pages/recipe_page/5
1.
php?pid=111


emoticon

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1/16/14 8:12 P

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Habanero gold jelly http://www.bernardin.ca/pages/recipe_page/
51.php?pid=111
This makes a fantastic appetizer - we serve it over a block of cream cheese with Ritz crackers. It's addictive! I usually include a jar in gift baskets at Christmas.

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Wimpy beans emoticon emoticon emoticon

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1/15/14 7:40 A

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emoticon Use the green beans that you grow and/or like the Best !
Just make sure they are really crispy fresh and not wimpy..

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I honestly don't know, surely one bean would be as good as the other as long as you get the preparation done properly

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1/14/14 5:33 P

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I would like to pickle some green beans this summer. Which type of green bean would be best to pickle? emoticon

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I'm new to canning and my first attempt to can green tomatoes didn't fair very well. I did make concord grape jelly with crab apples (no sugar added) that came out great.

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OK I just searched and found many different ways to make apple cider.
Some cook the apples, some don't (they run the fresh cored apple thru a food processor and then drain the juice)
Some peel the apples, some don't ...Which way do you make yours ?

Here's a link from Pick your own website. cooked version (included how to CAN it)
www.pickyourown.org/applecider.htm

Here's a link for the uncooked version...
www.wikihow.com/Make-Apple-Cider

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Jellied Cranberry Sauce

Homemade cranberry sauce is the perfect complement to turkey during the colder months of the year-whether it痴 a holiday or not!

Makes about 4 x 250 or 2 X 500 ml jars

4-1/4 cups (1000 ml) fresh or frozen cranberries
1-3/4 cups (425 ml) water
2 cups (500 ml) granulated sugar
Cinnamon stick and 1 tsp (5 ml) whole cloves, optional

Place 2 clean 500 ml or 4 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180ーF/82ーC). Set screw bands aside. Heat SNAP LIDョ sealing discs in hot water, not boiling (180ーF/82ーC). Keep jars and sealing discs hot until ready to use.

Wash cranberries; drain. Combine with water in large stainless steel saucepan. Cover and bring to a boil; cook until skins burst. Remove from heat and let cool slightly. Pur馥 or press mixture through a sieve and return strained portion to saucepan.

Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag, and add to cranberries. Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point (before cooking the sauce, refrigerate 2 or 3 saucers; when the cooked mixture thickens, place a spoonful of it on a cold plate and place in freezer for 1-2 minutes. Then run a spoon handle through it. A gel has been achieved when the product does not run together when separated by the spoon handle).

Ladle hot cranberry sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process 肪oil filled jars 250 ml jars: 10 minutes; 500 ml jars: 15 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

copied from bernardin.ca

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9/20/13 8:57 A

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Sweet Hot Caramelized Onions / Countrycrone

3 1/2 to 4 lb yellow onions (10 to 12 onions), halved lengthwise and
thinly sliced (12 cups)
6 Tbsp butter, melted
6 Tbsp olive oil
1/3 cup packed brown sugar
1/3 cup white balsamic vinegar
1/3 cup apple cider
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper

Prepare jars, lids and bands.

In a 4 to 6 quart slow cooker combine onions, melted butter and oil.
Cover and cook on low heat setting for 7 to 8 hours or until onions are
soft and caramel color, stirring once or twice.

Transfer onion mixture to a large skillet. Stir in brown sugar, vinegar,
cider, salt, cayenne pepper and crushed red pepper. Bring to boiling,
reduce heat to medium. Cook, uncovered for 25 minutes, stirring
occasionally.

Spoon hot onion mixture into prepared jars leaving a 1/2" headspace.
Wipe rims, place lids on and screw bands on to fingertip tight. Process
jars in a boiling water bath for 15 minutes. Adjust time according to
your altitude.

Makes: 4 half pints



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A1 Sauce recipes...

A-1 Steak Sauce

1/2 C. orange juice
1/2 C. raisins
1/4 C. soy sauce
1/4 C. white vinegar
2 T. Dijon mustard
1 T. grated orange peel
2 T. catsup
2 T. chili sauce

Bring all the ingredients to a boil, and then boil for 2 minutes, stirring constantly. Remove from the heat. Allow the mixture to cool to lukewarm. Pour the mixture into a blender until it is smooth. Pour it into a bottle and cap tightly. Refrigerate and use within 90 days.
Heather in NJ

Homemade Family Favorite Steak Sauce
For a great steak sauce, I mix equal amounts of Worcestershire sauce and ketchup with a dash of onion powder.
Travis

Great Recipes for Homemade Sauce
Go to topsecretrecipies.com. At this site, you will find lots of recipes of famous brands like Heinz ketchup and Kentucky fried chicken. I didn't see a recipe for A1 sauce. However, I did find the sauce recipes from the Lonestar steakhouse and the Outback steakhouse.
Mandy

Inexpensive Steak Sauce Alternative
If you have an Aldi Foods Grocery Store near you, try their steak sauce. You may be pleasantly surprised.
Traci

Great Homemade Alternative
Here is a totally inexpensive alternative. I use it in the crockpot over a roast. It tastes very much like A1 steak sauce.

1/2 cup ketchup
1/3 cup lemon juice (bottled)
Salt and Pepper

Put the ingredients in small pan and simmer. Bottle and keep refrigerated. You can double or triple this recipe.
Patrick of Milwaukee, WI

You'll Love This Homemade Steak Sauce
My husband loves this version of homemade A-1 sauce. I found this recipe in "Country Woman Magazine," dated July/August 1995.

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate. Yield: about 3 cups
K.M.

Elaine's Homemade Steak Sauce
I make my own steak sauce recipe that is so easy. I have been told that it tastes similar to the A1 brand that costs so much in the grocery store.

Add one teaspoon of ground ginger to 2 cups of the ketchup and Worcestershire sauce mixture and simmer. If one desires it to be a little sweet, you may add some brown sugar to taste. After this cools, I pour it into a squeeze bottle, or any container, and keep it in the cupboard. You can refrigerate it if you desire.
Elaine

I made 2 1/2 pts So Good !!!!

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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値l get run over if you just sit there.



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How to Can Pears...
www.pickyourown.org/pearscanning.htm

Patti / NE Ohio
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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値l get run over if you just sit there.



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9/15/13 10:08 A

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How to Make your own Apple Cider.
www.pickyourown.org/applecider.htm

Patti / NE Ohio
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ndividual.asp?gid=13192


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値l get run over if you just sit there.



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9/15/13 10:06 A

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recipe for canning peas...
www.pickyourown.org/peas_canning.htm
It's from Pick Your Own website...


Patti / NE Ohio
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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値l get run over if you just sit there.



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9/15/13 10:05 A

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Directions for Making Canned Dried Beans and Peas

Ingredients and Equipment
Dried Beans or Peas (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
Salt (optional - I don't use any)

1 Pressure Canner (a large pressure pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and "big box" stores, but it is cheaper online; see this page for more information). For low acid foods (most vegetables, you can't use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they're worth the investment.


Recipe and Directions

Step 1 - Selecting the dried beans or peas

The most important step! You need dried beans that are FRESH - not old to begin with! Remove and discard any soft, diseased or spotted beans.

How many dried beans or peas and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 5 pounds of beans makes 7 quart jars; or 3-1/4 pounds is needed per canner load of 9 pints an average of 3/4 of a pound per quart. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds.


Step 2 - Prepare the jars and pressure canner

Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.


Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.



Step 3 -Wash the dried beans or peas!

I'm sure you can figure out how to rinse the dried beans or peas in plain cold or lukewarm water.

Step 4 - Soak to Rehydrate the beans
You can use one of the following methods:

Method 1. Place washed dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain and discard the water.
Method 2. To quickly hydrate beans, you may cover washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Discard the water.

Step 5 - Heat/cook the beans

Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/4 teaspoon of salt per pint or teaspoon per quart to the jar, if desired. Save the water you cook them in!

Step 6 - Packing the beans in the canning jars

Fill jars with beans or peas . Pack the jars evenly, but be sure to leave 1 inch of space at the TOP of the jar.


Step 8 - Pour boiling water into each packed jar

Fill the space around the beans to 1 inch from the top of the jar with the water you cooked the beans in. That 1 inch space is called "headspace" and is needed for expansion during heading. Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. The beans should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

Step 9 - Put the lids and rings on

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

Step 10 - Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 11 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.



Step 12 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 to 13 pounds in a dial-type gauge canner - shown in the photos (or at 10 to 15 pounds pressure in a weighted gauge canner.


Step 13 - Process for the required time

Once the gauge hits 11 pounds (or 10 pounds in a weighted gauge type), start your timer going - for 75 minutes for pint jars and quarts for 90 minutes. Adjust the heat, as needed, to maintain 10 pounds of pressure.

Pressure required depends on the altitude where canning is being done. Note: the chart below will help you determine the right processing time and pressure, if you are above sea level.

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you can not find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:

Presto canner manuals
or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order. Recommended process time for Dried Beans in a dial-gauge pressure canner.

Minimum Canner Pressure (PSI) at Various Altitudes
Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 lb 12 13 14



Step 14 - Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 15 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Other Equipment:
From left to right:

Jar lifting tongs to pick up hot jars
Lid lifter - to remove lids from the pot of boiling water (sterilizing )
Lid - disposable - you may only use them once
Ring - holds the lids on the jar until after the jars cool - then you don't need them
Canning jar funnel - to fill the jars



Frequently Asked Questions
Q. Is it safe to can dried beans or peas in a traditional water bath? If so how long do you do process them?

A. The answer, quite simply is no. Quoting from the Ohio State University Extension's Fact Sheet:

"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.




Patti / NE Ohio
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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値l get run over if you just sit there.



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Five Ways to Preserve Your Carrot Harvest

Posted: 25 Oct 2012 04:00 AM PDT



This year痴 season of food preservation has been a whirlwind, let me tell ya

I suppose being hugely pregnant probably contributed to my 登verwhelmed feeling, but I plugged long anyway

I致e had an insatiable urge to preserve everything I can get my hands on I致e dried fruit leather, pears, peaches, and tomatoes Canned salsa, pickles, tomato sauce, applesauce, pearsauce, chokecherry jelly, beets, and beans Frozen breads, green beans, raw strawberry jam, peppers, freezer meals And we cut up the deer that hubby shot and froze it in neat little white packages.

So last weekend when I finally got around to digging up the last of my garden carrots, I couldn稚 help but sit and stare at the overflowing basket and wish that I could just snap my fingers and be done for the year

I went back and forth as to how I wanted to preserve them, and was pleasantly surprised to learn that there is more than one way to keep a carrot.

Five Ways to Preserve Your Carrot Harvest
1. Leave them in the ground.
It just doesn稚 get much easier than this If you live in a cooler climate, carrots won稚 mind the chilly temps at all. Cover the rows with a thick layer of mulch (like straw or leaves), then add a layer of plastic or a tarp. Finally, cover the tarp with one more layer of mulch (about a foot deep). This will help to insulate the rows and will make it easier for you to access them in snow or frozen temps.

I seriously considered this method, but we get some serious snow drifts in Wyoming, and the thought of having to shovel 3 feet of snow to grab a few carrots when I wanted to make some stew didn稚 sound all that appealing to me. Plus, I wanted to be able to turn our pigs into the garden for a month or two.

2. Store them root cellar style.
Like most root crops, carrots do wonderfully when stored in a root cellar setting. Trim the greens, but do not wash the carrots. Pack them into boxes or other containers surrounded with damp sand, sawdust, or straw. Keep them around just above freezing (33-35 degrees) with plenty of humidity. They should last for 4-6 months this way.

If you are root cellar-less like me, you can follow this same idea and just use your refrigerator. Trim, don稚 wash, and then place them in tightly sealed bags. They should keep for around 2 months using this method.

3. Can them.
Since carrots are a low acid food, you must use a pressure canner if you wish to can them. (Unless you pickle them then a water bath canner is fine. Here is a promising Pickled Carrot recipe.)

To pressure can them using the raw pack method:

Peel, trim, and thoroughly wash the carrots. The carrots can be sliced or left whole.

Pack them into hot jars and fill with boiling water leaving 1″ headspace.

Process pints for 25 minutes and quarts for 30 minutes at 10 pounds pressure.

(New to the idea of pressure canning? Check out my 3-part series that will tell you everything you need to know to get started with your pressure canner!)

4. Freeze them.
With a little prep, carrots will freeze surprisingly well.

Simply trim, peel, and thoroughly wash. Slice or dice to the desired size, then blanch them for 3 minutes. Cool, then place the blanched carrots into baggies or freezer containers and use for your soups, casseroles, etc.

For me, it was a toss up between canning and freezing, but I ultimately went with the freezing, since it is a wee bit quicker and I知 currently running short on time before this baby makes his appearance.

5. Dry them.
If you have a food dehydrator, you can dry your carrots for use in stews or even carrot cake. (Don稚 have a dehydrator? Here is a tutorial for using your oven instead.)

Trim, peel, wash, and thinly slice them. Blanch for 3 minutes, then dry at 125 degrees until they are almost brittle.



Patti / NE Ohio
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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値l get run over if you just sit there.



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You're Welcome Julie and Welcome to the team...
Don't forget, we are here to help everyone...So ask any questions you may have on the Daily Chat Thread...We are here for You !!!!

Patti / NE Ohio
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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値l get run over if you just sit there.



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JULIEASCHWARTZ SparkPoints: (902)
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8/31/13 11:54 A

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I am new to the group and am ready all these wonderful recipes and can't wait to try some of them.

Gemini-Sky, I am especially thankful for your Buttermilk recipe. I have been buying quarts in he store and it is just not the same as it used to be. I use it often mostly to make homemade ranch dressing, since I don't care for the ingredients in the store bought versions.

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Here's the process from Pickyourown.org

I'm going to have to try this !!!!!

How to Make Home-Canned Roasted Tomatoes - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs

Yield: 7 pint or quart jars per batch
Click here for a PDF print version
Making and canning your own roasted tomatoes is easy using this standard Ball/USDA recipe and processing times, just roasting the tomatoes first.
This version uses an ordinary boiling water bath canner, see this page for the pressure canner version.
So, here's how to can roasted tomatoes. The directions are complete with instructions in easy steps and illustrated. In the winter when you open a jar, the roasted tomatoes will taste MUCH better than any store-bought canned roasted tomatoes.
Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention.
Ingredients
Tomatoes - You can use almost any quantity, to make 1 jar or more. An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per quart.
Lemon juice - bottled lemon juice (2 tablespoons per quart jar)
Equipment
1 Water bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 - $30 at mall kitchen stores and local "big box" stores. Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies). Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables and meats that need pressure canning
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)
Directions - Step by Step

Step 1 - Selecting the tomatoes
It's fun to go pick your own and you can obviously get better quality tomatoes!
Wash, remove stems, and trim off bruised or discolored portions of the tomatoes. Generally, you値l need about 2 quarts of raw tomatoes to make 1 quart of chopped, peeled tomatoes, and each quarts of the prepared tomatoes makes about 1 pint of soup. A bushel of tomatoes weighs 53 pounds.
At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:

Top left: Beefsteak Top right: Lemon Boy, yellow
Bottom left: Roma, paste-type Bottom right: Better Boy

The picture at right shows the best variety of tomato to use: Roma; also called paste tomatoes. They have fewer sides, thicker, meatier walls, and less water. And that means thicker sauce in less cooking time!
Also, you don't want mushy, bruised or rotten tomatoes!
Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely, also.


Step 2 - Wash the tomatoes and cut in half
Just wash them in cold water, and cut them in half, through the stem and bottom.


Step 3 - Prepare the jars, oven and pressure canner
Get the oven heating to 450 F (220 C)
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.

Get the canner heating up

Fill the canner about 1/2 full of water and start it heating (with the lid on).


Step 4 - Put the tomatoes in the roasting pan
Arrange the tomato halves face down in a roasting pan. You ought to be able to fit about 5 pounds in a large roasting pan. If you like, you may sprinkle each pan with 1 tablespoon of dried, crushed herbs (typically rosemary, thyme and/or basil)


Step 5 - Roast the tomatoes
Roast the tomatoes at 450ーF for about half an hour. Alternatively, you may cook them run them under the broiler for 3 to 5 minutes. Either way, cook them until they池e wrinkled with only a few black spots.


Step 6 - Add lemon juice to each jar
Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. You can add 2 tablespoons of sugar to each quart jar (1 to each pint) to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.. Add 1 teaspoon of salt per quart to the jars, if desired (I don't add any salt).


Step 7 - Fill the jars with the tomatoes
Fill jars with the roasted tomatoes, leaving 1/2-inch headspace. Press the tomatoes in the jars until spaces between them fill with juice. Leave 1/2-inch headspace.


Step 8 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").


Step 9 - Boil the jars in the water bath canner
Put them in the canner and keep them covered with at least 1 to 2 inches of water. Keep the water boiling. Process the jars in a boiling-water bath for 85 minutes for pints and quart jars. Remember to adjust the time if you are at a different altitude other than sea level! Pressure canners work better for tomatoes and other low acid foods - you'll get less spoilage with a pressure canner.
I prefer a pressure canner as the higher temperatures and shorter cooking time result in better flavor and less spoilage. For more information or to order one, click on Pressure Canners. The recipe and directions for pressure canning tomatoes are here.


Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Raw Pints or Quarts 85 min 90 95 100


Step 10 - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. Don't worry if you see the tomatoes floating above a layer of liquid; that's normal. tomatoes have a lot of water in them and it separates a bit. If I had packed the tomatoes in the jars a bit tighter or squeezed for of the free liquid out of them before packing them in the jars, the water layer would be reduced.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006

Patti / NE Ohio
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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値l get run over if you just sit there.



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8/12/13 3:50 A

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This is a small recipe so if you have a large quantity or wish to make more please enlarge the quantities

BLUEBERRY KETCHUP

2 1/2 cups fresh blueberries
1 medium shallot, minced (about 2 tablespoons)
1 1/4 cups sugar
1/2 cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into sterilized jars and seal while hot..


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8/5/13 7:14 A

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Grape Juice Recipes


Boiling grapes...
www.simplyrecipes.com/recipes/making
_g
rape_juice/


Grapes in Jar Recipe...
www.food.com/recipe/easy-concord-gra
pe
-juice-41039


Patti / NE Ohio
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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値l get run over if you just sit there.



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Don't have the time right now to check this out, but will in the near future

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Sunshine Rhubarb Juice Concentrate
(Yield: About 4 pint jars)

12 cups sliced rhubarb
4 cups water
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1ス cups sugar

In large pot, combine rhubarb, water, lemon & orange zests and bring to a boil. Stir constantly over medium high heat. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat and stir in lemon juice and orange juice.

Pour into dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip for at least 2 hours, undisturbed.

In clean, large pot combine rhubarb juice and sugar. Heat to 190ー F. Stir to dissolve sugar, but do not boil. Remove from heat and skim off foam.

Ladle into hot jars, leave シ-inch headspace, clean rim, place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.

NOTE: I found this on homesteadingtoday.com as I couldn't find the recipe on the Bernardin website.

 current weight: 177.4 
 
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Summer Canning Series: Cherry Pie Filling Recipe

Written by Megan of Stetted.
Here's the link...
www.simplebites.net/summer-canning-s
er
ies-cherry-pie-filling-recipe/


Now that we致e covered a few of the basics of canning, I wanted to move on to one of my favorite things to can in the summertime: pie filling.

I adore pie, but my family doesn稚 need pie weekly. All too frequently my pie cravings hit in the dead of winter, when it痴 hard to get good, fresh ingredients for pie. Those cans of filling from the grocery store just don稚 cut it for me, so I致e taken to making my own pie fillings from fresh peaches and apples when they come in season.

This year I decided to expand my pie filling stash to include cherries, thanks to a stock-up sale our local store had recently. Pie filling is quite easy to put up and requires only a few ingredients.

As in jam, the fruit is cooked slightly before packing into jars. Blanching the fruit helps soften it and allows you to pack more into the jar. The trick is to get as much fruit as possible into the jar too much liquid and not enough fruit will result in a soggy pie when you pop the seal months down the road. Cherries pack into jars fairly easily, but you can use a wooden spoon handle to press the fruit down and remove any trapped air bubbles.

Like many other canning recipes, this calls for lemon juice. Bottled lemon juice is recommended rather than fresh juice; pH levels are very important in canning and bottled juice has more consistent pH.



Recipe: Spiced Cherry Pie Filling

Makes 1 quart, enough for a standard 9-inch pie
4 cups cherries
3/4 cup sugar
3 Tablespoons Clear Jel or cornstarch*
1 cup water
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 Tablespoons lemon juice

Fill your water-bath canner with water and set to boiling. Make sure your jars are sanitized and heated.

Wash and pit the cherries. In a large nonreactive pot filled with boiling water, blanch the cherries for a minute, then drain. Pour the hot cherries into a bowl and cover.
In the same pot, mix together sugar and Clear Jel. Slowly add the water, whisking to help Clear Jel dissolve evenly. Don稚 worry too much if it clumps up it should dissolve as it heats up. Add the spices and heat over medium-high, until sugar and Clear Jel are dissolved and mixture is starting to bubble. Add the lemon juice and boil for about a minute.

Remove from heat and gently stir in cherries and any accumulated juices. Pour filling into prepared jar(s), wipe rim and set lid on top. Screw ring on finger-tight, and using a jar grabber carefully lower the jar into the water bath.

Process for 30 to 40 minutes. Remove and let rest on the counter until completely cooled. Any jars that have not sealed should be refrigerated and used promptly.

* Note that the U.S. Department of Agriculture recommends Clear Jel for pie fillings. Clear Jel is a modified cornstarch that reduces spoilage in canned products and is available online. Many people are comfortable with going outside the USDA guidelines, which is why I included the alternative of regular cornstarch.


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



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6/27/13 9:23 A

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Canning 101: Sweet Cherries for Winter Days

Written by Cheryl of Backseat Gourmet

Here's the link...
www.simplebites.net/canning-101-swee
t-
cherries-for-winter-days/


My Baba was the canning and preserving queen. It wasn稚 a fun, retro thing for her. It was about survival. And survival meant more than enough food to make it through the winter. It also meant a little bit of sunshine on a cold, harsh winter痴 day on the Prairies. For her, that sunshine came in the form of canned fruit.

Her root cellar was filled with more than enough food for two people and any visitors. On one special shelf were jars of jams, obviously, but also jars of canned berries and cherries that grew in her garden. With a significant sweet tooth Baba痴 fruit was more like an excellent pancake syrup.

I致e adapted her canned fruit concept and lightened things up. I致e also added more fruits to my repertoire, and taken some out. Canned strawberries are actually quite mushy, so I prefer alternative methods of preserving their goodness long term. Now I take advantage of the stone fruit that comes out of British Columbia, our neighbouring province.

Sure, you can make loads of jam with all those peaches, apricots, cherries, and plums. But a girl can only eat so much toast. Of late, I致e really been enjoying the whole fruit in a light syrup. Cracked open in January, spooned on ice cream or oatmeal, or eaten straight, they are indeed a taste of summer sunshine.

This method does not cook the cherries before canning. I prefer the firmness of the canned cherries so I skip the pre-cooking. If you would like a softer cherry, cook the cherries with the water and sugar for 5 minutes before proceeding with canning steps.

This recipe is also focuses on sweet, rather than sour cherries. Sour cherries are great for pie filling, but not eating straight up.

Canned Cherries

(Please refer to our post on canning/preserving basics to get the low down on sterilization and cleanliness in the preserving process.)
2 pounds sweet cherries (Rainier, Bing, or other sweet variety)
4 cups water
1 1/2 cup 2 cups sugar
夫anilla beans, almond extract (optional)

1. Wash and pit your cherries. You can use a cherry pitter or simply cut the cherries in half to remove the pit. Do this over a large bowl to capture any juices.

2. Combine the water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar. Keep hot (but not boiling) while you prep your jars.

3. Ensure your jars are clean, sterilized, and hot. (Adding hot syrup to a cold jar may cause the jar to shatter!) With clean hands, stuff as many cherries as you can into each jar. How many you get in each jar will depend on the size of the jar and cherry. I managed to get about 16-20 Rainier cherries in each 250 mL jar. Fill to 2 cm below the rim.



4. If you want to add vanilla to your cherries, cut some 1 inch pieces of whole vanilla bean. Add to the desired jars. Alternatively, you could add a drop or two of almond extract to the cherries.

5. Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands.

6. Process in a boiling water bath for 15 minutes.

7. Remove from the water bath, let cool, and listen for the pops. To let the full flavours develop let the jars rest a few weeks before digging in. Of course, refrigerate any jars that do not seal and enjoy immediately.


Edited by: GEMINI-SKY at: 6/27/2013 (09:27)
Patti / NE Ohio
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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値l get run over if you just sit there.



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6/26/13 10:25 A

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Canned Mushrooms

You can do these either cold pack or hot pack. You can get more in each jar with hot pack. You end up with more delicious mushroom broth with cold pack and save a little time. Your choice, they are both delicious.

Rinse mushrooms to insure all compost is removed, bounce them up and down in a colander to knock off as much water as possible.

Cold pack
Cram as many mushrooms as you can fit in a half pint jar up to the headspace, screw band notch. Fill all of your jars. If you want to add canning salt, put a fourth to a half teaspoon in each jar (I don't add salt). Fill a pitcher with cold water. Pour water into jars leaving a half inch of headspace. Don't worry if the mushrooms float. They'll settle down when processed. Fit with hot lids and bands. Place in the pressure canner with a couple of inches of cold water. Heat to vent 10 minutes. Pressure can 30 minutes. Allow to cool naturally.

Hot pack
Add 2-3 inches of hot water to your pressure canner and start heating. Place mushrooms in a large pot and add water to cover. Bring to a boil then turn off the heat. With a slotted spoon and canning funnel, fill each of your jars with mushrooms leaving a half inch head space. With a ladle, pour hot broth from the blanched mushrooms into the jars. Add salt if desired. Seal with hot lids and bands. Using a jar lifter, place jars in pressure canner. Close and vent 10 minutes. Pressure can 30 minutes. Allow to cool naturally.

Note: if you decide to do pints rather than half-pints, increase time to 40 minutes.

Use 10 pounds pressure up to 1,000 ft altitude; 15 pounds beyond 1,000 ft.

I am thankful.


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6/26/13 8:14 A

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Bread and Butter Pickles

2 pecks small to medium pickles/cukes (4-6 inches)
1 lb onions (any type)
1/2 c canning salt (NO Iodine)
6 cups of sugar
4 T Mustard Seed
4 tsp tumeric
4 tsp celery seed
2 tsp ground ginger
10 cups white or cider vinegar ( I use white)
1 tsp alum

Slice cukes and onions 1/8th" thick. (I use a mandolin)
In a very large Non reactive stock pot (16 qt) place sliced cukes and onions in layers sprinkling salt between layers. Cover with ice and let stand 2-3 hours.
(I used cold water to just cover)
After 2-3 hours, drain.
In the 16 qt pot, boil vinegar, sugar and spices. When boiling, add Alum and sliced veggies and return to boiling and boil for 5-10 minutes, stirring occasionally.

While it's boiling, get jars and lids hot.

Fill jars woth pickles and liquid to 1/4" . Put on 2 pc lids and process 10 minutes ina water bath.

If any of you know me and my canning...I do not process Acid Foods.
Hot acid Food, Hot Liquid and Hot Jars = They will seal and you don't additionally cook the food.
But you do what you feel comfortable doing.





Patti / NE Ohio
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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値l get run over if you just sit there.



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6/26/13 8:13 A

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From GEORGIEGURLZ

Easy Pickled Beets
2 16 oz. cans of beets
1/3 C. water
1/3 C. water drained from the canned beets
1/3 C. vinegar
1 tsp. pickling spice
Boil sugar, water, vinegar and spices. Pour in beets and heat through. May add extra vinegar or sugar to taste. place in jar in refrigerator and enjoy when chilled.


Patti / NE Ohio
Leader Putting Foods Up
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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値l get run over if you just sit there.



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PICKLING SPICE RECIPE I

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Mix together all the ingredients.

Store in a small, airtight jar up to 2 months.

Makes about 1/4 cup.





PICKLING SPICE RECIPE II

4 cinnamon sticks (each about 3 inches long)
1 piece dried gingerroot (1 inch long)
2 tablespoons mustard seeds
2 teaspoon whole allspice berries
2 tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all

Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.

Store in a small, airtight jar up to 2 months.




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


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値l get run over if you just sit there.



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