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Any canners out there with tips, ideas or recipes?
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<blockquote data-quote="SRL" data-source="post: 378515" data-attributes="member: 701"><p>One word of caution: please be sure to use reliable sources if you are canning instead of freezing for the sake of safety. Sugar acts as a preservative for fruit, and high temperatures (water bath, or in some cases aided by the pressure canner) are necessary for low acid products. Some products, such as pumpkin or sweet potato puree are too thick to guarantee high enough temps throughout to be safe. If you haven't done it before and are unfamiliar with the safety issues, it's probably worth starting out at a reliable site or use the Ball Book already mentioned.</p><p></p><p>I'd also seriously suggest starting out with small batches because trust me, it's a bummer to spend a lot of time and money to can up a batch of spaghetti sauce and then find out you don't like it at all. I've also found that my family likes some things better frozen than canned. I spent much of yesterday freezing peaches--blanche to remove peels, immerse in cold water to stop cooking, peel and then let juice up in sugar and Fruit Fresh.</p><p></p><p>Some easy things can save you loads of time,m and often money. For instance, last year we extracted blueberry juice from fruit for jelly. This year we bought organic cherry juice concentrate and it was so much easier and cheaper.</p><p></p><p>The USDA guidelines haven't been updated in awhile, but you can find them here. <a href="http://www.uga.edu/nchfp/publications/publications_usda.html" target="_blank">http://www.uga.edu/nchfp/publications/publications_usda.html</a></p><p></p><p>I'm copying some of our favorite recipes. We just discovered the Caramel Spice Pear Butter recipe last month and it's to die for. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> We don't use the low sugar versions so you'll want to look into methods for adapting (ie use low sugar pectin and adjust amounts accordingly).</p><p></p><p><span style="color: black"><span style="font-family: 'Calibri'"><strong><span style="font-family: 'Calibri'"><span style="font-size: 12px">PEACH - PLUM GINGER JAM</span></span></strong></span></span></p><p></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">4 cups peaches and plums</span></span></span></span></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 (1 3/4 oz.) pkg. powdered fruit pectin</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-size: 12px"><span style="font-family: 'Calibri'"><span style="color: black">2 tbsp. lemon juice</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-size: 12px"><span style="font-family: 'Calibri'"><span style="color: black">5 1/2 c. sugar</span></span></span></span></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">½ tsp grated fresh ginger</span></span></span></span></p><p></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Peel, pit and coarsely grind fruit separately in the blender; measures 4 cups. In an 8 to 10 quart kettle combine chopped fruit, ginger pectin and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil. Boil hard, uncovered for 1 minute, stir constantly. Remove from heat, quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half pint jars, </span></span></span></span></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">leaving 1/4 inch headspace. Wipe jar rims, adjust lids. Turn jars upside</span></span></span></span></p><p><span style="color: black"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">down for 5 minutes. Turn right side up and cool. Check when cool, check the seal by feeling for an indentation in the center of the lid. Makes 6 half pints.</span></span></span></span></p><p></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Apple Marmalade</span></span></span></p><p></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">6 cups peeled, cored and sliced apples</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 cup water</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 tablespoon fresh lemon juice</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 package fruit pectin</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">4 cups white sugar</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 lemon, sliced thin</span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 teaspoon freshly ground cinnamon</span></span></span></p><p></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Combine apples, water and lemon juice in a large non-reactive pan. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Stir in fruit pectin. Bring to a boil, stirring constantly. Add sugar, lemon slices and cinnamon. Return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and ladle into hot sterilized jars, leaving ¼ inch headspace. Process.</span></span></span></p><p></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Apple Butter</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Apples (about 18 pounds)</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">¼ cup apple cider vinager</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">4 ½ cups white sugar </span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1 cup brown sugar</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">4 teaspoon cinnamon</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">½ teaspoon cloves</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Quarter apples and fill 12 quart roaster so full that the lid will not go down (use 6 quart crockpot for half recipe). Add vinegar; cook on low temperature until apples are softened. Put through sieve to remove peels, seeds and cores. Add sugars and spices. If you like a thinner apple butter you may blend it at this point, otherwise return to pan and cook for 4 hours. Pour into hot sterilized jars and process.</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Caramel Spice Pear Butter</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">15 Bartlett pears</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">2 cups water</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">4 ½-6 cups sugar</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">1/2 teaspoon ground cloves</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">3/4 teaspoon ground ginger</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">2-4 tablespoons fresh lemon juice</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Wash the pears but do not peel or core them. Slice them into a heavy saucepan at least 5 quart size. Add 2 tablespoons of lemon juice, water, cover and cook until tender (about 30 minutes). Remove from heat and press the pears thorough a colander or a food mill. Measure the pear pulp (you should have about 8 cups). If its much more, return it to the pan and reduce to 8 cups. </span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"> </span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Using a frying pan, heat 1 ½ cups of the sugar with ¼ cup water, stirring until it melts and caramelizes to a medium brown color. Pour immediately into the pear pulp. The syrup will sizzle and harden, but dissolve again as the preserves cook. Add the remaining sugar (to taste), cloves, cinnamon and ginger. Cook uncovered until thick, about 45 minutes. Stir frequently as it hardens to prevent it from sticking. </span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Stir in remaining lemon juice if needed to adjust flavor. </span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px"><span style="font-family: 'Calibri'"><strong>Ladle </strong>immediately into prepared jars, filling to within 1/8 inch of tops. </span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 12px">Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Process in boiling water for 5 minutes.</span></span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">Dill Pickles </span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">Makes brine for 4 pints</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">Boil & let cool completely:</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">3 C water</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">1 cup vinager</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">2 Tablespoon salt</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">2 Tablespoon sugar</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">Place the following in each jar:</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">1 teaspoon pickling spice</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">1 big head of dill on bottom </span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">little piece of onion</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">Add pickles. Pour bring over pickles. Place in cold water bath. Bring to boil and boil 5 minutes or until pickles JUST turn dark color. </span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-size: 10px">(1 head dill = ½ T)</span></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></span></p><p><span style="font-family: 'Calibri'"><span style="font-family: 'Calibri'"></span></span></p></blockquote><p></p>
[QUOTE="SRL, post: 378515, member: 701"] One word of caution: please be sure to use reliable sources if you are canning instead of freezing for the sake of safety. Sugar acts as a preservative for fruit, and high temperatures (water bath, or in some cases aided by the pressure canner) are necessary for low acid products. Some products, such as pumpkin or sweet potato puree are too thick to guarantee high enough temps throughout to be safe. If you haven't done it before and are unfamiliar with the safety issues, it's probably worth starting out at a reliable site or use the Ball Book already mentioned. I'd also seriously suggest starting out with small batches because trust me, it's a bummer to spend a lot of time and money to can up a batch of spaghetti sauce and then find out you don't like it at all. I've also found that my family likes some things better frozen than canned. I spent much of yesterday freezing peaches--blanche to remove peels, immerse in cold water to stop cooking, peel and then let juice up in sugar and Fruit Fresh. Some easy things can save you loads of time,m and often money. For instance, last year we extracted blueberry juice from fruit for jelly. This year we bought organic cherry juice concentrate and it was so much easier and cheaper. The USDA guidelines haven't been updated in awhile, but you can find them here. [url]http://www.uga.edu/nchfp/publications/publications_usda.html[/url] I'm copying some of our favorite recipes. We just discovered the Caramel Spice Pear Butter recipe last month and it's to die for. :) We don't use the low sugar versions so you'll want to look into methods for adapting (ie use low sugar pectin and adjust amounts accordingly). [COLOR=black][FONT=Calibri][B][FONT=Calibri][SIZE=3]PEACH - PLUM GINGER JAM[/SIZE][/FONT][/B][/FONT][/COLOR] [COLOR=black][FONT=Calibri][FONT=Calibri][SIZE=3]4 cups peaches and plums 1 (1 3/4 oz.) pkg. powdered fruit pectin[/SIZE][/FONT][/FONT][/COLOR] [FONT=Calibri][SIZE=3][FONT=Calibri][COLOR=black]2 tbsp. lemon juice 5 1/2 c. sugar[/COLOR][/FONT][/SIZE][/FONT] [COLOR=black][FONT=Calibri][FONT=Calibri][SIZE=3]½ tsp grated fresh ginger[/SIZE][/FONT][/FONT][/COLOR] [COLOR=black][FONT=Calibri][FONT=Calibri][SIZE=3]Peel, pit and coarsely grind fruit separately in the blender; measures 4 cups. In an 8 to 10 quart kettle combine chopped fruit, ginger pectin and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil. Boil hard, uncovered for 1 minute, stir constantly. Remove from heat, quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half pint jars, leaving 1/4 inch headspace. Wipe jar rims, adjust lids. Turn jars upside down for 5 minutes. Turn right side up and cool. Check when cool, check the seal by feeling for an indentation in the center of the lid. Makes 6 half pints.[/SIZE][/FONT][/FONT][/COLOR] [FONT=Calibri][FONT=Calibri][SIZE=3]Apple Marmalade[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]6 cups peeled, cored and sliced apples 1 cup water 1 tablespoon fresh lemon juice 1 package fruit pectin 4 cups white sugar 1 lemon, sliced thin 1 teaspoon freshly ground cinnamon[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]Combine apples, water and lemon juice in a large non-reactive pan. Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking. Stir in fruit pectin. Bring to a boil, stirring constantly. Add sugar, lemon slices and cinnamon. Return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and ladle into hot sterilized jars, leaving ¼ inch headspace. Process.[/SIZE][/FONT][/FONT] [FONT=Calibri][FONT=Calibri][FONT=Calibri][SIZE=3]Apple Butter[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Apples (about 18 pounds) ¼ cup apple cider vinager 4 ½ cups white sugar 1 cup brown sugar 4 teaspoon cinnamon ½ teaspoon cloves[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Quarter apples and fill 12 quart roaster so full that the lid will not go down (use 6 quart crockpot for half recipe). Add vinegar; cook on low temperature until apples are softened. Put through sieve to remove peels, seeds and cores. Add sugars and spices. If you like a thinner apple butter you may blend it at this point, otherwise return to pan and cook for 4 hours. Pour into hot sterilized jars and process.[/SIZE][/FONT] [FONT=Calibri][FONT=Calibri][SIZE=3]Caramel Spice Pear Butter[/SIZE][/FONT] [FONT=Calibri][SIZE=3]15 Bartlett pears 2 cups water 4 ½-6 cups sugar 1/2 teaspoon ground cloves 3/4 teaspoon ground ginger 2-4 tablespoons fresh lemon juice[/SIZE][/FONT] [FONT=Calibri][SIZE=3]Wash the pears but do not peel or core them. Slice them into a heavy saucepan at least 5 quart size. Add 2 tablespoons of lemon juice, water, cover and cook until tender (about 30 minutes). Remove from heat and press the pears thorough a colander or a food mill. Measure the pear pulp (you should have about 8 cups). If its much more, return it to the pan and reduce to 8 cups. [/SIZE][/FONT] [FONT=Calibri][SIZE=3]Using a frying pan, heat 1 ½ cups of the sugar with ¼ cup water, stirring until it melts and caramelizes to a medium brown color. Pour immediately into the pear pulp. The syrup will sizzle and harden, but dissolve again as the preserves cook. Add the remaining sugar (to taste), cloves, cinnamon and ginger. Cook uncovered until thick, about 45 minutes. Stir frequently as it hardens to prevent it from sticking. Stir in remaining lemon juice if needed to adjust flavor. [/SIZE][/FONT] [SIZE=3][FONT=Calibri][B]Ladle [/B]immediately into prepared jars, filling to within 1/8 inch of tops. [/FONT][/SIZE] [FONT=Calibri][SIZE=3]Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Process in boiling water for 5 minutes.[/SIZE][/FONT] [SIZE=2]Dill Pickles Makes brine for 4 pints[/SIZE] [SIZE=2]Boil & let cool completely: 3 C water 1 cup vinager 2 Tablespoon salt 2 Tablespoon sugar[/SIZE] [SIZE=2]Place the following in each jar: 1 teaspoon pickling spice 1 big head of dill on bottom little piece of onion[/SIZE] [SIZE=2]Add pickles. Pour bring over pickles. Place in cold water bath. Bring to boil and boil 5 minutes or until pickles JUST turn dark color. [/SIZE] [SIZE=2](1 head dill = ½ T)[/SIZE] [/FONT] [/FONT][/FONT] [/QUOTE]
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