Browsed by
Tag: Canning & Preserving

Small Batch Strawberry Vanilla Jam

Small Batch Strawberry Vanilla Jam

1 quart strawberries (a little over 1 1/2 pounds, should be approximately 4 C. chopped berries)
2 C. sugar, divided
2 vanilla beans, split and scraped
1 lemon, zested and juiced

Wash and chop berries. Toss them with 1 C. sugar and the vanilla beans/seeds and place in a large jar or bowl. Allow the berries to macerate for at least 2-3 hours and up to 72 hours. When you’re ready to make the jam, prepare three half pint jars. Pour macerated strawberries into a large pot and add the remaining C. sugar. Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.
6.Add the lemon zest and juice in the final 5 minutes of cooking. Once the jam has reached 220 degrees, remove the pan from the heat. Pour jam into your prepared jars. Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I’d admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal). When time is up, remove jars from canner and let them cool on a towel-lined counter top. When jars are cool enough to handle, remove rings and check seals. If any jars are not sealed, store them in the fridge and use them first. Store sealed jars in a cool, dark place.

Roasted Corn & Tomato Salsa

Roasted Corn & Tomato Salsa

5 ears fresh corn, shucked
3 C. tomatoes, chopped
½ C. jalapeno peppers, chopped
½ C. onion, chopped
½ C. apple cider vinegar
½ C. bottled lime juice
¼ C. sugar
½ tsp. red pepper flakes
½ tsp. ground cumin
½ tsp. sea salt

Prepare water bath canner by filling with jars and water to cover. Bring to a boil and then turn to simmer until ready to use. Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced to about half. Ladle into jars leaving ½ inch of headspace, bubble to remove air pockets, and wipe rims. Apply caps and process in the canner for 15 minutes after water returns to a boil. Add water, if necessary, to bring level to at least 1 inch over the tops of the jars. When time is up, turn off heat and let jars rest for 5 minutes. Remove from canner to a heat-proof counter and let cool for 12 hours. Then remove bands, test seals. Unsealed jars should be immediately refrigerated and used within 3-4 days. Label and date and store in a cool, dark area.

Nectarine and Peach Jam with Lemon Verbena

Nectarine and Peach Jam with Lemon Verbena

This is refrigerator jam, allowing you to skip the fuss and time of canning.

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 C.)
Pinch salt
10 sprigs fresh lemon verbena

Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight. The next day, if you plan to can the jam, prepare the jars according to the instructions here. Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees). Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it’s ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime). If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Canned Apricots in Honey Syrup

Canned Apricots in Honey Syrup

3 lb. apricots, firm, but not hard
1 C. honey
2 1/2 C. water

Fill canning pot half-way full with water and bring to a boil. Place flat lids in a small pot, cover with hot water and bring to a simmer. Combine honey and water in a medium pot and bring to a simmer. Wash apricots and dry on a towel. Using a paring knife, cut apricots in half and remove pit. Pack jars with apricots, cut side down. TIP: packing apricots cavity side down makes it easier to fit more into the jar. Ladle hot honey syrup into the jars until apricots are covered. Leave 1/2 inch of headspace at the top of the jars. Top jars with hot lids and screw rings. When all the jars have been filled and topped with lids, lower them into the hot water bath. Cover pot, bring water to a boil and process for ten minutes. Turn off the heat, remove lid, and carefully remove preserved apricots.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Honeyed Ginger Cardamom Apricots

Honeyed Ginger Cardamom Apricots

Juice of 1 lemon
1 quart plus 1 1/2 C. water
2 lbs apricots
3/4 C. honey
1-inch piece ginger, peeled and thinly sliced
8 cardamom pods, crushed

In a large bowl mix juice of one lemon and 1 quart of water. This will be your anti-browning solution to maintain the vibrancy of the apricots after they’re canned. Half and pit apricots and drop them in the lemon solution until ready to can. In a small saucepan, bring honey and 1 1/2 C. water to a boil, whisking to make sure honey dissolves completely. Working with hot, sterile pint jars, divide ginger slices between 4 jars and add 2 crushed cardamom pods to each. Pack jars with apricot halves, cut side down. Apricots should be tightly packed but not crushed. Ladle over hot syrup, leaving 1/2 inch headspace. Remove air bubbles with a wooden chopstick, apply lids and screw on bands until finger tight. Process in a boiling water bath for 35 minutes.

Cherry Preserves

Cherry Preserves

2 lbs cherries, pitted (6 C.)
1 (3 1/2 ounce) box pectin
1⁄4 C. granulated sugar
1⁄2 tsp. butter
3 C. sugar

Sterilize your jars and keep them hot while you’re cooking the preserves. Place cherries in a large, heavy duty dutch oven. Combine pectin with 1/4 C. sugar; stir into cherries, Add butter. Bring to a full boil, stirring, over high heat. Add 3 more C. sugar and return to a boil , stirring constantly, boil 1 minutes. Remove from heat; skim off foam. Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4″ headspace. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals. Place lids and screw on bands fingertip tight. Process in a boiling water bath for at least ten minutes, depending upon your altitude. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

Mango Preserves with Ginger and Lime

Mango Preserves with Ginger and Lime

6 ataulfo mangos, medium ripe (these are sometimes called “Champagne mangoes”)
2 C. sugar (or enough to equal half the measure of diced fruit)
1½ T. minced fresh ginger
1 juicy lime

Peel the mango and cut it into ½-inch dice. The easiest way to do this is to cut the flesh in a grid pattern while it is attached to the large pit, and then scrape the diced pieces from the pit into a bowl. Measure the mango and place it in a large saucepan along with sugar about half the measure of the fruit (I had 4 C. mango and used 2 C. sugar). Add the ginger. Juice the lime and add the juice to the mango. Cut the shell of the lime into quarters and set aside. If there are seeds, place them in a small cheesecloth bag and set aside. You will later add them to the mango mixture to help develop pectin.

Bring the mango and sugar mixture to a simmer over medium heat, stirring to dissolve the sugar. Pour it into a bowl and add the lime peel and seeds, if any. When the mixture is cool, crumple a piece of parchment paper, set it on top and refrigerate the mixture overnight. (If you have aromatic items in the refrigerator, cover the bowl loosely with plastic wrap. Prepare jars for water bath canning. Place a saucer in the freezer. Remove the lime shells and pour the mango mixture into a large, wide, heavy-bottomed saucepan. Bring it just to a boil over medium-high heat, stirring so that the mixture doesn’t stick to the bottom. Reduce the heat to allow the mixture to simmer just below the boiling point for about 25 minutes or until thick. Stir from time to time to prevent the mixture from scorching. Test for gel by placing a couple of drops on the frozen saucer and pushing it with your finger. If the jam wrinkles, the gel will be fine. You can also tell the jam is done by pulling a spoon across the bottom of the pan. If it leaves a clean line, the mixture is well gelled. Process in a water bath canner for 10 minutes after the water comes to a boil. Turn off the heat, remove the canner lid and let the jars sit for 5 minutes before removing them to a counter to sit undisturbed until sealed.

Spicy Tomato Jam

Spicy Tomato Jam

10 lb. tomatoes, cored and finely chopped
5 C. sugar
1 C. fresh squeezed lime juice
1 T. ground ginger
2 tsp. cinnamon
1 tsp. cloves
2 T. sea salt
2 T. red pepper flakes

Combine all, bring to a boil. Simmer and let reduce by at least half, stirring regularly to prevent the pot from scalding. Puree the mixture a little with an immersion blender; you still want it to be a bit chunky. Continue simmering until it reduces by half again and becomes a sticky jammy mess. When jam has cooked down sufficiently, remove pot from heat and ladle into hot, sterile half-pint jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands and process in a boiling water bath for 25 minutes.

Homemade Canned Peaches in a Light Vanilla Bean Syrup

Homemade Canned Peaches in a Light Vanilla Bean Syrup

4 lb. (1.8 kg) peaches
1 T. lemon juice
2 C. (400 grams) sugar
1 quart (950 ml) water
1 vanilla bean, sliced lengthwise (optional)

With a paring knife, slice a shallow “x” into the bottom of each peach. Fill a large bowl with cold water and ice. Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches. Fill another large bowl with water and add the lemon juice. Starting with the corners of the “x” on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning. Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup. In a large saucepan, combine the quart of water and 2 C. sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil. Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving ½ inch headspace. Discard vanilla bean. Cover with lids and process for 20 minutes. Let cool completely. Then store in a cool dry place and consume within a year.

Italian Plum Jam with Star Anise

Italian Plum Jam with Star Anise

2 1/2 C. chopped Italian plums
2/3 C. granulated sugar
3 star anise blossoms

Combine chopped plums, sugar and star anise blossoms. Let sit for at least an hour, or until the fruit has gotten quite syrup-y. Put fruit in a medium-sized pan and place over high heat. Bring to a boil and cook for 10 to 15 minutes, until the jam thickens and passes the plate test. Because this jam has such a small yield, you can skip the canning step and just pour it into the jars and pop it into the fridge. Or, you can pull out your small batch canning set-up and put up either one pint or two half pints (all the better to share with your friends!).

Oil-Preserved Asparagus

Oil-Preserved Asparagus

2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.

Quince Jelly

Quince Jelly

7 quinces
12 C. water

5 C. quince juice
3 3/4 C. sugar
5 tsp. lemon juice

To make the quince juice, core the quince and chop it into rough cubes. Combine quince pieces and water in a large pot and boil until the fruit and liquid turn a rosy color. This can take several hours, so do it when you have the time to wander in and out of the kitchen, keeping an eye on the pot. When it’s done, strain the juice from the pulp (don’t throw the pulp away!). At this point, you can either make the jelly or put the juice in the fridge for a day or two, until you have the time to cook it down. To make the jelly, combine the quince juice, sugar and lemon juice in a large pot (use something far larger than you think is necessary, this jelly bubbles a great deal). Bring to a boil and let it cook until it reaches 220 degrees. When it has reached the appropriate temperature, remove the pot from the heat. Fill jars, wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Let cool undisturbed for at least 12 hours. In the morning, check both the seals and the quality of the set. Because quince has so much innate pectin, it should be quite firm. Eat with cheese or smeared on a slice of cold turkey.

Pickled Asparagus with Garlic and Hot Pepper

Pickled Asparagus with Garlic and Hot Pepper

8 pounds asparagus
6 cloves garlic
3 dried hot chiles, rinsed and halved (or 1/4 tsp. red pepper flakes per jar)
1 1/2 tsp. whole black peppercorns (1/4 tsp. times 6)
1 1/2 tsp. whole coriander seed (1/4 tsp. times 6)
4 1/2 C. water
2 1/4 C. white vinegar (5%)
2 1/4 C. cider vinegar (5%)
1/2 C. pickling salt

Prep the vegetables: Rinse the asparagus, garlic, and hot chiles. Peel the garlic, and cut the chiles in half. Trim the hard ends from the asparagus and throw away. Cut the asparagus into 4 inch pieces, measured from the tips, so it fits in the jars with a 1/2 inch of headroom. Prep the jars: Sterilize the pint jars in a pot full of boiling water (or run them through the dishwasher). Into each jar, put 1 clove of garlic, half a chile, 1/4 tsp. peppercorns, and 1/4 tsp. coriander. Tightly pack the each jar with asparagus, tips pointing up. In a large saucepan, bring the water, vinegar, and pickling salt to a boil to make the brine. Carefully ladle the hot brine over the asparagus, leaving at least 1/2 inch of headroom in each jar. *It’s OK if the asparagus tips are a little above the brine. Process the jars: Wipe the edge of the jars clean with a damp cloth, then put the lids and rings on the jars. Process the pickles in a boiling water bath for 10 minutes (more at higher altitudes). Wait 2 days before opening to let the asparagus pickle.

Apricot Vanilla Bean Preserves with Rosé

Apricot Vanilla Bean Preserves with Rosé

6 C. pitted chopped ripe apricots
3 C. granulated sugar
½ C. Rosé wine
4 tsp. lemon juice
1 tsp. vanilla bean paste
1 tsp. unsalted butter

Preserving apricots with vanilla and wine plays up the flavor of apricots beautifully without overpowering the fruit. Place a couple small plates in the freezer, these will be used to test the preserves later. In an 8-quart heavy bottomed stainless steel pot, add all the preserve ingredients. Place pot on the stove over medium-high heat and cook, stirring regularly, until the mixture comes to a boil. Skim off the pale yellow foam that forms at the top and discard. Stir the preserves frequently to prevent it from sticking to the bottom. After about 25 minutes, begin testing the preserves by placing a small amount on a cold plate. Transfer the plate to the freezer for several minutes. If the cooled preserve is the desired consistency, then it is ready for final processing. If not, cook a few more minutes and check again. To process jars: Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot preserves into the jars, leaving ¼-inch headspace at the top. Use a damp paper towel to wipe the rims of the jars and place flat lid and band on each jar. Tighten bands just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 8 minutes to process. Transfer the jars to a folded towel and do not disturb for 12 hours. After 2 hours, check that the lids have sealed by pressing down on the center; if the lid gives and makes a clicking sound when pressed, it hasn’t sealed, and the jar should be refrigerated immediately. Sealed jars can be labeled and stored in a dark and cool place.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Tiny Batch Gooseberry Jam

Tiny Batch Gooseberry Jam

8 oz. gooseberries, topped and tailed
8 oz. granulated sugar
1/3 C. water
juice from 1/2 a lemon

Prepare a boiling water bath canner and a 12 oz. jam jar. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Set the pan on the stove over medium-high heat and begin to cook. If all the liquid evaporates before the gooseberries pop, add a splash more water. Cook for 10-12 minutes, until the gooseberries have popped and the mess has thickened. Taste the jam and add more lemon juice, if necessary for flavor balance. Remove the pan from the stove and funnel the jam into the prepared jar. Wipe the rims, apply the lid and ring, and process in a boiling water bath canner for 10 minutes.

Celery Relish

Celery Relish

2 C. distilled White Vinegar
1/2 C. Water
1 1/4 C. Granulated Sugar
2 1/2 T. Salt
2 1/2 T. Mustard Seed
1/2 tsp. ground Turmeric
2 qt. sliced Celery
3 C. chopped Onion
1 1/2 C. chopped Green Bell Pepper
1 1/2 C. chopped Red Bell Pepper

Combine first six ingredients in large pot; heat to boiling. Add vegetables; simmer 3 minutes. Continue simmering while quickly packing one clean hot jar at a time (5 pints). Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Pressure Canning Green Beans with Bacon

Pressure Canning Green Beans with Bacon

50 pounds of cut beans will produce approximately 45 quarts
10 pounds of cut beans will produce approximately 9 quarts or 18 pints
2 pounds of cut beans will produce approximately 1 quart or 2 pints

Bean Prep: Using a colander, wash the beans under cold running water. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip. Cut beans in bite size pieces approximately 2” in length.

Bacon Prep: If you plan to make at least 9 quarts of home canned green beans, then plan on using about 1 pound of bacon. A great deal depends on the type and cut of the bacon you are using so be sure to have extra on hand just in case. And feel free to get creative! I once made a batch using peppered bacon and it was DELICIOUS!

In a large skillet, fry up your bacon slices until crispy but not burnt. Cool bacon in paper towel so excess grease is soaked up – the goal is getting the bacon flavor not the fat! When bacon has cooled, crumble into small pieces and set aside in a clean bowl

Jar prep: Prior filling the jar with green beans the clean, empty jars need to be prepped. For each quart-sized jar, add 1 T. bacon and 1 tsp. salt (optional). For each pint-sized jar, use a ½ T. bacon and ½ tsp. salt (optional).

Now, I don’t know about you, but I do not like eating mushy green beans with my meal. For that reason, I use the raw pack method when home canning green beans. Pack each jar tightly as many raw green beans as the jar will hold – being sure to leave a ½ inch head space. I use the end of my wooden spoon to tamp down the beans. This allows me to pack as many as I can inside the jar. Reason we pack them tight: When the jars are processed, the green beans will shrink up some so you want to have the jar packed full so you don’t wind up with more water than beans.

Because we raw packed cold beans you may cover the beans using cool/room temp water. I use purified water because we have well water with a water softener… When adding water be sure to keep the ½ inch headspace.

Wipe each rim with a clean washcloth, add lids and hand tighten the rings. Place jars in pressure canner and process at 10 pounds of pressure; process quarts for 25 minutes and pints for 20 minutes.

Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce

10 Ripe Red Plums (pits and stems removed and cut in quarters)
1/2 C. Apple Cider Vinegar
1/2 C. Tamari Soy Sauce
1 inch of fresh Ginger, chopped
2 whole cloves of Garlic, no need to dice
1 sliced Jalapeno Pepper seeds included
1/2 tsp. Stevia
2 Star Anise (optional)

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen.

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn’t be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

Sweet Cherry Preserves

Sweet Cherry Preserves

This recipe doesn’t have any extra added pectin – it only uses natural pectin from the fruits. If you want your jam to be thicker, think about adding some extra pectin to the recipe, but it wasn’t necessary for my tastes. Also, in one of the batches of preserves I made, I added a bit of amaretto and I loved the way it heightened the cherry flavor.

4 C. washed, pitted cherries
Juice of 1 large lemon or 2 small lemons
1/2 C. white sugar
1/2 C. brown sugar
1-2 tsp. amaretto (optional)

Prepare cherries, then chop about 1/2 or 1/3 of them into rough pieces, and leave the others whole. Add all the cherries to a medium pot along with the lemon juice. Cook over medium heat, until they start bubbling, then continue to cook while stirring occasionally for about 20-25 minutes. Make sure you stir especially towards the end of that time so the juice on the bottom does not burn. As they are cooking, use a spoon to smash the whole cherries to release the juice and flatten them. (If you don’t flatten them, they will stay really round and the preserves will not be very ‘spreadable.’)

After the cherries are fully cooked, add the sugar, stir to mix it in and dissolve it, then continue to cook over medium-high heat for another 5-7 minutes. (Again, be sure to stir, so the sugar and cherries don’t burn.) After cooking, the juice should have started to ‘gel’ a bit and thicken so that it starts to coat the back of your spoon or ladle. Remove the preserves from heat, and test if they are done. If the preserves are not done, return them to the heat and cook them for a few more minutes, then test them again. When done, let the preserves cool slightly*, then transfer it to jars. Once they are cooled, they will keep refrigerated for several months.

Honeysuckle Cordial

Honeysuckle Cordial

Use this lovely cordial to make a refreshing drink topped with soda or tonic, use it to sweeten ice tea, or drizzle it over fresh summer fruit.

4 C. honeysuckle buds, lightly packed
1 lemon
2 C. sugar
2 C. boiling water
1 tsp. citric acid*

Gather the honeysuckle blossoms, and shake them in a colander or lay them out on a tea towel. Pick through the blossoms removing any green leaves, stems, brown, wilted buds or bugs. Place the sorted blossoms in a large bowl. Using a vegetable peeler, peel off strips of the yellow (no white pith) lemon peel in strips and place on top of the blossoms. Cut the lemon into slices, discard the stem ends, and drop the slices in the bowl. Toss around to combine. In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. When the sugar is dissolved, pour the boiling syrup over the blossoms and lemons in the bowl. Stir in the citric acid, cover the bowl with a tea towel, and leave for 24 hours undisturbed. The next day, strain the cordial through a sieve lined with cheesecloth into a large bowl or measuring jug with a pouring spout. Pour the strained cordial into bottles or jars. Makes about 16 oz. cordial *Citric acid is a natural preservative. It is also called sour salt and can be found in the kosher section at the grocery

Pickled Sweet Cherries

Pickled Sweet Cherries

Version 1 – Spiced Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
2 cinnamon sticks (about 4-inches long)
2 tsp. whole cloves
2 whole star anise
2 pounds dark sweet cherries with stems

Version 2 – Savory Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
black peppercorns (4 to 5 per half-pint jar)
bay leaves (one per jar)
2 pounds Rainier sweet cherries with stems

Prepare canner and wash/sterilize 4 to 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine vinegar, sugar, water, and spices in a small saucepan. Bring to a boil; reduce heat and boil gently, uncovered, for 10 minutes. Remove hot jars from canner and pack cherries into jars. Pour hot brine over cherries to within 1/2-inch of rim. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes (for half-pint jars, process 15 minutes for larger pint jars). Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Blueberry and Apple Jam

Blueberry and Apple Jam

1 pound Granny Smith apples (about 3 small)
2 pounds blueberries, rinsed
1 1/2 C. sugar
3 T. fresh lemon juice
Grated zest of 1 lemon

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (See this page for details.) Peel, core, and dice the apples, reserving the peels, cores, and seeds. Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed. Put the blueberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan, along with the apples and the bag with the trimmings, and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced and thick and registers about 220°F on a candy thermometer, 15 to 20 minutes. Return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute wrinkles when you nudge it, 5 to 8 minutes. Remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Baby Artichokes with Lemon and Olive Oil

Baby Artichokes with Lemon and Olive Oil

6 pounds baby globe artichokes
1 C. bottled or strained fresh lemon juice, plus 2 tsp. for the
trimmed artichokes
2 C. white wine vinegar (6% acidity)
1 C. extra-virgin olive oil
2 cloves garlic, sliced
2 tsp. pure kosher salt

Using a sharp serrated knife, cut off the top ¾ inch of each artichoke, then pull off the tough green outer leaves until you reach the pale yellow center. Use a paring knife to smooth the base of the artichoke a bit and peel the stem. As you trim each artichoke, put it in a large bowl of water with the 2 tsp. lemon juice. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl. In a wide, 6- to 8-quart preserving pan, combine the 1 C. lemon juice, vinegar, oil, garlic, and salt. Bring to a boil, then drain the artichokes and add them to the pan. Boil for 10 minutes. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Use a slotted spoon to transfer the hot artichokes to the jars and ladle in the liquid, leaving l/2 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar (be diligent about removing the bubbles here). Use a damp paper towel to wipe the rims of the jars well, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 25 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Canning Garlic Green Beans

Canning Garlic Green Beans

Canning Garlic Green Beans

5 lbs green beans, Fresh

water

salt (optional)

garlic clove, Whole

 

Wash and break green beans, then wash and rinse again. Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes. Meanwhile, sterilize jars in boiling water bath and sterilize seals. Place 1 garlic clove into jars. Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace. Add 1/4 tsp salt to each pint. Wipe rims of jars, place hot seals on jars and tighten bands. Place in pressure canner and process 20 minutes at 10 lbs pressure.

Bourbon Sour Cherries

Bourbon Sour Cherries

4 C. sour cherries, stemmed and pitted
1 1/2 C. sugar, divided
1 vanilla bean, split and scrapped
3/4 C. water
1 / 4 C. bourbon

Mix cherries, 1/2 C. sugar and vanilla bean with seeds in a medium bowl. Let macerate 4 hours to really extract all the juices. Discard vanilla bean. In a medium saucepan stir together cherries with juice, remaining sugar, water and bourbon. Cook over medium-low heat until sugar is completely dissolved. Bring to a slow boil and cook an additional 2-3 minutes until cherries are heated through. Ladle cherries into half-pint jars. Cherries should be packed tightly but not crammed. Cover cherries with syrup leaving 1/2 inch headspace. Process in a boiling water bath for 25 minutes.

Canned “Swedish” Meatballs

Canned “Swedish” Meatballs

10 lbs. 90/10 Ground Beef
½ cup fine ground bread crumbs
3 T. minced garlic
dried parsley, rosemary, thyme, celery salt (to taste)
1 large onion (finely minced – I used a food processor)
8-9 eggs
canning salt and pepper
½ tsp. nutmeg

4 small cans of Cream of Mushroom soup (or create sauce using real foods following cream of x recipe!)
¾ cup of water for each can of soup used
salt, pepper, parsley, celery salt
2 T. beef base

For Meatballs: mix all ingredients and form into 1″ balls. You want a nice firm meatball so use just enough eggs to hold the meat together. These will be pressure canned for a long time so the meatballs need to be firm to help hold their shape. They will be tender after pressure canning. Bake on baking sheets at 350 degrees for 25 minutes or until brown and done. For Sauce: Combine ingredients until mixture comes to a boil and keep at a low simmer. To Can: have your jars, lids and rings sterilized and ready to go. Keep your jars hot for filling. Get your pressure cooker warmed up and ready to go. Add meatballs to jar, ladle in sauce leaving 1″ head room, debubble your jars, wipe the rim with a clean paper towel dipped in hot water and vinegar, place your lid and ring on and then place in the pressure cooker to keep warm. Process quarts for 90 minutes at 10 pounds (please use correct poundage for your elevation and follow directions for your canner) or pints for 75 minutes.

Quick Pickled Sugar Snap Peas with Mint

Quick Pickled Sugar Snap Peas with Mint

Depending on the size of your pickling container and how tight you fill it with veggies, you may need to make extra pickling brine to top it off.

1 pound (455g) sugar snap peas or snow peas, ends trimmed
1/2 medium onion, sliced thin
1/2 C. (30g) chopped fresh mint

1 C. (240ml) water
2/3 C. (160ml) distilled white vinegar
Zest of 1 large lemon
Juice of 1 large lemon (about 3 T.)
1 tsp. (15ml) sugar
1 tsp. (15ml) kosher salt
2 tsp. (10ml) coriander seeds
1 tsp. (5ml) cumin seeds

In a 2-quart (2-L) jar, layer the peas, onion, and mint. Make the pickling brine: In a large bowl, combine 1 C. (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds). Pour the brine into the container with the peas, covering them completely. Refrigerate for at least 3 hours before eating.

Lois Cooley’s Smoked Fish

Lois Cooley’s Smoked Fish

3 C. Dark Brown Sugar
¾ C. Coarse Salt
2 T. each: Celery Salt, Onion Salt, Garlic Salt, Powdered Mustard, Coarse Black Pepper

Mix ingredients well. Cover fish meat side in layers with smoking rub. Let stand 12-24 hours. Smoke to your liking. Pack in jars. Pressure cook 45 minutes at 15 pounds. Use Ball Seals as kerr will melt with fish oil and not seal.

Alternatively, you can freeze instead of canning.

 

Spicy Pickled Sea Beans

Spicy Pickled Sea Beans

4 handfuls sea beans
4 red fresh red chiles
6 cloves of garlic, peeled
Pinch of whole black peppercorns per jar
Pinch of mustard seeds per jar
4 sprigs fresh dill
1 1/4 C. water
1 1/4 C. white wine vinegar

Sterilize canning jars and lids in boiling water. When cool enough to handle, add the spices. Pack each jar half-full with sea beans. Insert chiles, garlic, and dill around outer edge of jars. Add remaining sea beans to fill jars. In a small saucepan, bring water and vinegar to a boil. Ladle over the sea beans, leaving 1/2″ of space from the top of each jar. Wipe edges clean, and tightly screw on sterilized lids. Add jars to a stockpot, and fill with boiling water. Process jars in boiling water bath for ten minutes. Remove jars, and allow to cool completely at room temperature. Check lids for proper seal according to package instructions. Store in a cool spot for at least one month before using, to allow flavors to develop.

Rhubarb Orange Vanilla Jam

Rhubarb Orange Vanilla Jam

6 C. granulated sugar
2 large navel oranges
5 C. finely chopped rhubarb
1 vanilla bean
One (1.75-oz.) package regular powdered pectin
1/2 tsp. unsalted butter

If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off the heat and allow the jars to rest in the hot water. Meanwhile, put the bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from the heat and allow the bands and lids to rest in the hot water until ready to use.

Measure the sugar into a large bowl and set aside. Wash one of the oranges and remove the rind in quarters. Thinly slice the rinds lengthwise, cutting away any excess pith. Chop the strips of rind crosswise into small pieces. Squeeze juice from both oranges. You should have about 1 C.. If you don’t, make up the difference with water.

Combine the orange rinds, orange juice, and rhubarb in a large, heavy-bottomed pot. Split the vanilla bean lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot. Sprinkle the pectin evenly over the fruit and bring to a full boil over medium-high heat, stirring frequently.

Add the sugar to the pot all at once, stirring until dissolved. Add the butter and continue to cook, stirring constantly, until the mixture comes to a full rolling boil. Boil hard for one minute. Remove the pot from the stove and skim any foam from the surface of the jam.

Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight. Place the jars on a rack in pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover the pot, and allow the jars to rest for five minutes. Remove the jars and allow them to rest undisturbed on the countertop for six hours or overnight.

Sweet Pickles

Sweet Pickles

Use small cucumbers. Wash, dry and place in crock. Cover with brine – 1 1/2 C. salt in 4 quarts cool water. Lay a cloth over the cukes, then place a plate over the top to weight them down so that all of them are covered by brine. Let stand 2 weeks, rinsing the cloth each day to remove the scum that gathers. After two weeks, remove cucumbers from brine, wash well, and cut into 1″ pieces. Place in crock and cover with alum mixture — 1 T. powdered alum in 2 quarts cool water — and leave for 18 hours. Drain well and cover with hot syrup — 2 quarts sugar, 1 quart vinegar, with 1 T. whole cloves and 2 sticks cinnamon per quart of liquid used tied in cheesecloth, brought to a boil. Each day for three days, drain off the syrup and bring to a boil and re-pour over the cucumbers. On the fourth day, drain, boil, add 2 C. sugar. Meanwhile transfer pickles to jars. Pour syrup over pickles in jars. Cover. No need to seal.

Green Tomato Pickles

Green Tomato Pickles

Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.

Velma’s Chili Pepper Sauce

Velma’s Chili Pepper Sauce

Gram: “dandy tasty with omelet & stuff”

20 Ripe Tomatoes, chopped
6 Green Peppers, chopped
4 White Onions, chopped
1 C. Sugar
2 C. Vinegar
2 T. Salt
2 tsp. Mace
2 tsp. Cloves
1 tsp. Celery Salt
2 tsp. Nutmeg
Red Pepper to taste

Cook everything to desired thickness. Pour into jars and seal.

Dilled Green Tomatoes

Dilled Green Tomatoes

Small Green Tomatoes
Celery Stalks
Green Bell Peppers
Garlic
Fresh Dill
2 qt. Water
1 qt. Vinegar
1/2 – 1 C. Salt (to taste preference)

Prick well washed tomatoes several times with fork and pack into sterilized jars with 1 stalk celery and 3-4 strips of bell pepper per jar. Add 1-2 cloves garlic and 3-6 heads dill. Bring remaining ingredients to a boil, stir to dissolve salt and pour boiling over vegetables. Seal jars. Let stand 4-6 weeks before using.

Evelyn Wright’s Freezer Corn

Evelyn Wright’s Freezer Corn

Cut 20 C. corn from ears. Add 2/3 C. sugar and a scant 1/2 C. salt. Pour 2 C. water over all. Boil 20 minutes, stirring often as it tends to stick easily to the sides. Freeze in bags or can (cold packed) in jars for 4 hours.

Mango Lime Basil Jam

Mango Lime Basil Jam

8 pounds mangoes, very ripe -peeled, cored and mashed
4 C. sugar
10-12 basil leaves, whole
1 package Sure-Jell
1/4 C. lime concentrate or fresh lime juice
1/2 tsp. ground ginger, optional

Peel and core mangoes. The mangoes I used were very very ripe so I just squeezed them from the pit/core making sure they were mashed well. In a heavy sauce pan, boil mango puree with remaining ingredients for about 25-30 minutes until mixture begins to thicken. Adjust lime and sugar content as needed for your own taste. *I love mine full of lime, so I tend to lime it up! Pour into nine prepared half-pint jars and seal. *This jam comes out as a softer spread, but is yummy just the same! Has the sweetness of ripe mango but the lime and basil gives it the savory that balances the sweetness!