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Tag: Canning & Preserving

Rootbeer Jelly

Rootbeer Jelly

Rootbeer Jelly

4 1/4 C. rootbeer soda

4 1/2 C. sugar

1 pkg. or 6 T. powdered pectin

2 T. bottled lemon juice

1/4 tsp. butter

 

Combine the root beer soda and lemon juice in a large stock pot. Sprinkle the powdered pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized canning jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes. Remove jars from canner and set the jars on the counter on a kitchen towel to cool.

Pickled Sweet Peppers

Pickled Sweet Peppers

Pickled Sweet Peppers

1 pound small sweet peppers, thinly sliced (about 4 cups)

3 large shallots, sliced into rings

1 1⁄2 C. white wine vinegar

1⁄2 C. water

2 cloves garlic, smashed

1⁄4 C. plus 1 T. sugar

1 T. plus 1 teaspoon kosher salt

1⁄2 teaspoon crushed red pepper

 

Divide peppers and shallot evenly between jars. Set aside. In a medium saucepan, bring vinegar, 1⁄2 C. water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

1 pound strawberries

1 pound rhubarb stalks

1 1/4 cups granulated sugar

2 tablespoons rose flower water

 

Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size. Place the chopped fruit in a glass or ceramic bowl and cover with sugar. Stir to combine and cover. Let the fruit sit for at least an hour, until the juices are flowing. I often pop the bowl into the refrigerator at this point and cook the jam the following day. When you’re ready to cook the jam, prepare a small boiling water bath canner and three half pint jars and bring it to a boil. Place three new canning jar lids in a small pot and bring them to a bare simmer. Pour the fruit and all the liquid into your jam pot and place it over high heat. For these small batches, I like to use a 12-inch, stainless steel skillet, but any low, wide, non-reactive pan will do. Bring the fruit to a rapid boil and stir regularly. Over high heat, this jam should take 8 to 12 minutes to cook. It is done when it is quite thick. You can tell that it’s ready when you draw your spoon or spatula through the jam, and it doesn’t immediately rush in to fill that space. It will also make a vigorous sizzling noise when stirred when it is finished. When the jam appears to be finished, stir in the rose flower water. Stir until it is incorporated and cook for an additional 30 seconds. The flower water is added at this point so you don’t evaporate all the fragrance during cooking. Remove the jam from the heat and funnel it into the prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not the moment the jars go into the water bath). When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When they are cool enough to handle, remove the rings and test the seals by grasping the edges of the lid and lifting the jar an inch or so from the countertop. If the lid holds fast, the jars are sealed. Any unsealed jars should be refrigerated and eaten promptly.

Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

5 pounds or approximately 12 cups of tomatoes

1 tablespoon sea salt

3 cups granulated sugar

1/2 cup basil, chopped

 

Wash and slice cherry tomatoes, or chop large tomatoes. Toss and massage with salt. Let sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait.

Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer with lid off on medium-low heat. Check and stir occasionally. Once tomatoes start to thicken, watch and stir more often that it doesn’t burn. When it’s thick to your liking, anywhere to between a syrup or jam consistency (I like mine thicker), remove from heat and stir in the basil. Spoon into sterilized jars, wiping brims of any jam residue before applying lids and rings. Process in water bath for 10 minutes, then remove and let cool. You will hear the lids pop as they seal vacuum tight. Any jars that don’t seal properly can be stored in the fridge and used first. The rest will last a year or more stored in a dark cool place.

Dandelion Jelly

Dandelion Jelly

Dandelion Jelly

2 c. dandelion flowers (harvested from pesticide free location)

4 c. sugar

1 pkg. or 6 T. powdered pectin

2 T. lemon juice

1/4 tsp. butter

 

Rinse dandelions in a colander and remove stems by snipping them off with a pair of kitchen scissors. Place dandelions in a bowl and cover them with 4 C. of boiling water. You are essentially going to make “dandelion tea.”  After the water cools off, place the bowl of water and dandelions in the refrigerator until the next day. It was two days until I got back to mine, but it was just fine. The next day, run the mixture through a fine mesh strainer to remove the pieces of dandelion. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 C. of liquid. Pour liquid into a large stock pot. Stir in lemon juice. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in a boiling water canner for 5 minutes. Remove jars from canner and place on a towel on the kitchen counter to cool. Lids will make a pinging noise when they seal. If a jar does not seal, place it in the refrigerator and eat in the next couple of weeks. Cooled sealed jars can be stored in the pantry for several years.

Green Tomato Jam

Green Tomato Jam

Green Tomato Jam

4 pounds green tomatoes (2 1/2 pounds net)

4 1/3 C. superfine sugar

Juice (and zest) of two small lemons

 

Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes. In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight. The next day, pour this mixture into a preserving pan (large bottomed large surface area copper pot/pan). Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight. The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally. Check the set and cook a bit more if needed. Put the jam into jars immediately and seal (or for small batches, just refrigerate).

Canning Stewed Rhubarb

Canning Stewed Rhubarb

Canning Stewed Rhubarb

12 C. Sliced Rhubarb

1 ½ C. Sugar

 

In a large pot combine the rhubarb and sugar, mixing well. Cover and let stand until juice begins to release from the fruit. While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready. Once some water has started to release from the rhubarb, bring it to a gentle boil, stirring to prevent scorching. Ladle the stewed rhubarb into hot jars leaving 1/2″ headspace. Clean rims; put on lids and rings. Process in a boiling water bath canner for 15 minutes, adjusting for elevation.

 

Notes: Scale the recipe up or down by figuring 1/2 C. sugar for every 4 C. of chopped rhubarb

 

These beautiful jars are a simple addition to many meals in winter:

 

  • Use as a pancake / waffle topping instead of syrups
  • Mix in with oatmeal and other hot cereals for a flavorful, fruity punch
  • Top ice cream, poundcake, or sweet shortcake biscuits for an easy dessert
  • Dumplings! Put a jar or two into a pot and heat, add dumpling batter and cook until the dumplings are cooked and fluffy.
  • Stir into homemade yogurt
  • Pour a jar or two into the bottom of a pie plate and top with oats and melted butter for a crisp-style dessert.
Pressure Canning Chicken Stock

Pressure Canning Chicken Stock

Pressure Canning Chicken Stock

1 3- to 4-lb chicken, cut into pieces

16 C. water

2 stalks celery

2 medium onions, quartered

1 T. salt

10 peppercorns

2 bay leaves

4 Ball®  (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

 

Half recipe

1/2  3- to 4-lb chicken, cut into pieces

8 C. water

1 stalks celery

1 medium onions, quartered

1-1/2 T. salt

5 peppercorns

1 bay leaves

2 Ball®  (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands

 

*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.*

 

Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside Combine chicken and water in a large sauce-pot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. Heat stock to a boil. Ladle hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Red Plum Jam

Red Plum Jam

Red Plum Jam

5 C. red plums about 2 pounds

3 C. sugar

3/4 C. water

 

3 pint canning jars

3 lid and ring sets

Water bath canner

Canning tool set

 

Prepare jars according to the water bath canning directions. Chop plums into small-ish pieces. Leave them larger if you like your jam a little more chunky. Combine chopped plums, sugar, and water in a large pot. Bring to a boil slowly, stirring until sugar is completely dissolved. Turn up the heat and bring to jelly stage quickly. (220°) As jam thickens, stir frequently to prevent sticking. Remove from heat. If foam as formed on top, skim it off. Ladle hot jam into jars, leaving a 1/4 inch headspace. Finish jars and process jam according to water bath canning instructions for 15 minutes. Notes: Jams and Jellies must be made in small batches, or the finished product will not set up.

Easy French Apple Jam

Easy French Apple Jam

Easy French Apple Jam

about 6 apples (I mixed Granny Smith and Honeycrisp)

2 1/2 C. sugar

5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)

juice of 2 lemons divided

2 T. pectin powder this is totally optional, the jam will set without it

 

Fill a large bowl with cold water and add the juice of 1 lemon. Peel, core, and quarter the apples and add them to the lemon water as you work. Remove the apples from the water (discard the water) and finely dice them. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil. Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot. Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. See note below for preserving options.

 

Make it your own

 

  • To can this jam you can follow the instructions from the Ball® website: Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
  • Add a few cranberries for a fresh flavor or mix the apples with pears.
  • Double or triple the cardamom for a delicious spread to serve with cheese and crackers.
Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

2 and 1/2 pounds rhubarb washed, trimmed, and sliced

1/2 C. water

7 C. granulated sugar

2 T. lemon juice

seeds of 1 vanilla bean

2 pouches 3 ounces each of liquid pectin

 

Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches. Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don’t press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 C. liquid. Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly. Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok. After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil. Boil 1 minute. Again it may foam up so be careful. Take the jelly off the heat and skim off any foam that is on the surface. Fill your sterilized jars to within 1/4 inch of the top. If you care canning: Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don’t over-tighten. Process for 10 minutes in a boiling-water canner. If you aren’t canning: Let cool and then cap and refrigerate.

Peach Butter

Peach Butter

Peach Butter

4 lb. fresh peaches, (about 10 good sized peaches)

1/2 C. sugar

1/2 C. water, (if your peaches are juicy omit the water)

2 T. fresh lemon juice

 

Peel and rough chop the peaches. Add the peaches to a heavy pot along with the water and sugar. Heat on medium, stirring to dissolve the sugar. When the mixture comes to a boil, lower the heat slightly and cook for about 20 minutes until the peaches are completely tender. Stir occasionally. Add the lemon juice to the peaches, and then, working in batches, puree the fruit until it is completely smooth. Don’t rush this step, let the processor or blender run long enough to get all of the lumps. At this point I strain the puree through a mesh strainer just to make sure it is completely smooth. Push it firmly with the back of a spoon to get all the puree through. Discard any lumps. If your puree is smooth enough, you can skip this step (use the vitamix). Put the puree back into the (rinsed out) pan and bring back up to a boil. Lower the heat and cook gently until it is greatly reduced and thickened. This will take about 25-30 minutes or so, depending on the size of your pan. Stir very frequently during this step so the fruit doesn’t scorch. I like to use a splatter screen because it does splatter. TIP: The longer you cook the peach puree, the thicker the butter will be. You know it’s ready when it starts to darken slightly, and your stirring starts to leave trails in the mixture. Test it by dipping a spoon in, and then run your finger down the spoon, if the butter doesn’t fill in the strip, it’s ready. Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools. Consume within a couple of weeks. If you would like to can this recipe: Follow safe canning practices and ladle hot peach mixture into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims. Close lids to fingertip-tight. Place jars in boiling-water canner and process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Canning Strawberry Lemonade Concentrate

Canning Strawberry Lemonade Concentrate

Canning Strawberry Lemonade Concentrate

Makes 6-8 pints or 3 quarts of canned concentrate

 

6 C. strawberries, cleaned and hulled

4 C. freshly squeezed lemon juice

6 C. sugar

 

In a food processor, blender or bullet puree strawberry in batches.   Transfer strawberry puree to a stainless-steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.  Ladle mixture into jars leaving 1/4-inch headspace. Wipe rims, add hot lids, and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes. To reconstitute, mix one-part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.  You can use bottled lemon juice for this recipe as well!  If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 C. portions.

Vanilla Pear Sauce

Vanilla Pear Sauce

Vanilla Pear Sauce

15-20 pears, unpeeled, sliced and cored

1/2 to 1 C. white sugar

1 T. lemon juice

1 tsp. high quality cinnamon or 1 cinnamon stick

2 vanilla bean, split and scraped

 

Place pears in large stock pot or french dutch oven over medium heat. Do not peal pears, the skin has a lot of flavor and nutrition you don’t want to miss out on. Don’t be afraid to fill the pan up to the top, they will cook down to about half their original size. Split the vanilla beans lengthwise with a sharp knife and put the whole thing in the pears and stir. Once the pears start to cook down, add the rest of the ingredients until everything comes to a boil. Reduce heat to low and put the lid on the pan. Simmer for 30 to 60 minutes until pears are very soft. Remove vanilla beans and discard. Drain most of the liquid into a C. (so you have some to thin out the sauce or so you can drink it, it’s very tasty). While still warm, mash the pears for a chunky consistency or blend in the blender for a smooth consistency (I prefer smooth). Place in clean canning jars and process in a water bath canner. These make great gifts and add a special flare to any meal.

Zucchini “Pineapple”

Zucchini “Pineapple”

Zucchini “Pineapple”

You need to peel your zucchini.  I cut mine up in smaller sizes as it’s much easier to handle. Now, take out all the seeds.  A melon baller is easy to use for this.  Then cut up your zucchini into the size you want.  If you want to have “crushed pineapple” then just grate it up.   In a large pot add 46 oz. canned unsweetened pineapple juice, 1 1/2 C. bottled lemon juice and 3 C. of sugar.  Then add your zucchini. Bring it to a boil and then simmer for 20 minutes. Fill your hot, clean pint size jars with the zucchini and liquid.  Leave 1/2 inch headspace.  Adjust your lids and process in a water bath for 15 mins. Remove and wait for the ping sound.

 

The recipe actually calls for you to use 4 quarts of zucchini but I only used the one large one so I had extra liquid left over and I only got 4 pints of zucchini pineapple.  If you use the 4 quarts of zucchini you should get 8-9 pints. If you are like me and don’t use all the zucchini you will be left with at least 1/2 the liquid and you can make jelly from it by adding pectin to it.

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

4 C. under ripe cherry tomatoes

1 sprig fresh parsley

2 stems fresh basil

4 cloves garlic, peeled

1/4 teaspoon peppercorns

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

4 C. unchlorinated water

3 T. kosher, pickling, or sea salt, do not use iodized table salt

 

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel. Put in a cool and dark corner to ferment for 6-8 days. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks. Notes: These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves! Refrigerate for up to 6 months.

Pear Jam with Honey

Pear Jam with Honey

Pear Jam with Honey

1/2 C. water

1/2 tsp. calcium powder

 

4 C. pears, peeled, cored and mashed

3/4 C. honey

1/4 C. lemon or lime juice

3 tsp. pectin powder

4 tsp. calcium water

 

Mix water and calcium powder together. Store in a sealed jar in the refrigerator and shake before each use. Will keep for a few months sealed tightly.

 

Peel and core pears. Mash using a potato masher or large fork. Stir mashed fruit, lemon or lime juice and calcium water into a medium sized pot. In a separate bowl, mix together the pectin powder and honey. Bring fruit mixture to a boil and add the honey-pectin mixture. Stir for 1-2 minutes and then return to a boil. Once boiling, remove from heat Sanitize jars, lids and rings. Fill jars to 1/4″ of top, clean rims and carefully attach lid and twist rings on. Put filled jars into a boiling pot of water and process for 10 minutes.

Add an extra minute for every 1000 ft above sea level. Remove from water and let cool. Lids should be “sucked” down.

Tomato-Basil Jam

Tomato-Basil Jam

Tomato-Basil Jam

2 ½ pounds ripe tomatoes, peeled

¼ cup lemon juice

3 tablespoons snipped fresh basil

3 cups sugar

1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

 

 

Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

3 pounds of blueberries, stems removed

1 1/2 C. of sugar

2 T. of lemon juice

Zest of 2 lemons

3/4 C. of water

10 basil leaves

1 T. of powdered pectin

 

To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on. In a great big bowl, you’re going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to sit for a bit. While it’s sitting, get your jars together and start preparing them. Prepare your jars for canning – I use a ball canning kit so I just followed the directions on the insert. I used two mason jars and 2 old small jelly jars I’d been saving for the photos. (seen in photo) Four Mason jars should work sufficiently for you. Depending on your canning equipment on hand, you might need to purchase a canning kit to properly prepare your jars for canning. In a small piece of cheese cloth, lay the basil leaves on top and smash, and slice them up a bit so they release their full flavor. Tie the cheesecloth closed with some kitchen twine or string. In a medium pot on medium heat on the stove, add the blueberry mixture and the basil cheesecloth package with the water. Heat the mixture to a boil. Once the mixture is boiling, mash the berries up so they are no longer chunky. You can use whatever you want to mash them, I just used the back of a spoon. You want the mixture to be much smoother. Don’t hesitate to smash that bag of basil down into the blueberry either, just to get some more of that flavor in. Boil the entire mixture for about 20 minutes or so. Be sure and stir it up frequently so it doesn’t stick and it’s evenly cooked. At the end of 20 minutes, use a spoon to skim off the foam that collects on top. Remove as much as you can. It all has to go. Reduce your heat to a low simmer (make sure it’s still bubbling) and continue skimming off the foam and stirring often until the jam thickens. If you don’t stir often enough, and the jam begins to thicken, you will burn the jam. To get to the properly thickened stage, it took me to about the 45 minute mark but can take more than an hour to accomplish. Stir in the pectin at this point and stir well. You can now test the jam with the plate we put in the refrigerator. Grab the plate and plop a small spoonful onto the plate and then stick it back into the refrigerator for about a minute. Remove and tilt the plate a bit to the side. If the jam runs, it’s not ready. It should stay right where it is. If it’s not ready, continue cooking and stirring and add a little more pectin if needed, but often if you just give it a bit more time it will thicken and gel. When the jam is finally ready, remove the cheesecloth filled with the basil with a slotted spoon. You can throw this all away. Using a ladle with a spout, ladle the jam into your jam jars leaving about a 1/4 inch of room between the jam and the top of the jar. Screw on the lids (be careful jars are VERY hot). Submerge them in rapidly boiling water for an additional 5 minutes. When they are done, remove them from the water and listen for the audible sound which will let you know they are sealed. It’s a weird kind of pop sound with a little metal ring to it and sometimes isn’t very loud. Allow the jam to sit for at least 24 hours before using.

Canning Mandarin Oranges

Canning Mandarin Oranges

Canning Mandarin Oranges

Clean your jars, rings and lids. A dishwasher works great for this. I usually put them in a pot of boiling water and then place them in the oven on the lowest temperature while I prepare my fruit. Peel your mandarins. Remove as much of the white pith as possible. These little Kishu Mandarins took no work at all to remove the pith, but their smaller than golf ball size did involve a lot of peeling. Pull apart the segments. You can actually leave them whole if you prefer, but since I will mostly be using them for salads I decided it would be easier to separate them before the canning process. Pack sterilized jars with Mandarin segments, leaving about 1/2 space at the top of the jar. Prepare your syrup solution. It is up to you whether you want a light or thick syrup and adjust the amount of sugar accordingly. The sugar does not actually preserve the mandarins. Preservation is achieved through the canning process and water bath technique. You could just add hot water to the jars if you wanted no added sugar. I went with a 2:1 ratio of water to sugar. I found I used about 1/2 C. of solution for each pint of mandarins. I combined 6 C. of water with 3 C. of sugar. Place the solution over medium high heat stirring to dissolve the sugar. Bring solution to a boil and immediately pour over packed jars of fruit. Slide a knife down the edge of each jar to release any air bubbles. I found an offset spatula worked great for this step.  Place lids and rings on jars. Place jars in a boiling water bath and boil for 15 minutes. You will need to adjust the time if you are living above 6,000 feet. Ensure the jars are sealed. Any unsealed jars should go directly into the fridge. Sealed jars can be stored in a cool dark place for up to 9 months.

Pickled Dandelion Capers

Pickled Dandelion Capers

Pickled Dandelion Capers

2 C. dandelion buds (tiny, just barely produced, no flower inside yet, pick primary bed, then under are secondaries.

2/3 C. vinegar

1/3 C. water

1 tsp. salt

Bring the water, vinegar and salt to a boil and stir to dissolve the salt.  Pack the capers into mason jars, and pour the brine over the top. Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.

Blubarb Jam

Blubarb Jam

Blubarb Jam

4 1⁄2 C. rhubarb, chopped

2 1⁄2 C. fresh blueberries

3⁄4 C. water

1 T. lemon juice

4 & 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

 

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil; keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with M C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated.

Pickled Mustard Green Stems

Pickled Mustard Green Stems

Pickled Mustard Green Stems

 

Mustard Green Stems

Clean qt. Jar with Tight Light

 

In a small bowl add:

1 cup Organic Apple Cider Vinegar

1 generous Tbsp Pickling Spices

1 dried small red pepper, left whole (optional)

1 tablespoon fresh dill, chopped

 

Stir to blend. Slice the stems of the Mustard Greens into bite-size chunks and fill jar to about 3/4 full.  Pour over the pickling vinegar blend and add just enough water to fill jar.  Add a bit of sea salt if desired.  Place the lid on tightly and shake to distribute the spices.  Refrigerate for 2-3 days, give it a good shake once a day.  These will keep for a month or more refrigerated

Meyer Lemon Syrup

Meyer Lemon Syrup

Meyer Lemon Syrup

2 1/2 pounds Meyer lemons

2 C. sugar

 

Prepare a boiling water bath canner and four half pint jars. Place lids in a small saucepan and bring to a low simmer. Juice the lemons and measure out 2 1/2 C. of juice. Pour it into a saucepan and add the sugar. Stir to combine, bring to a boil and simmer for two minutes. Funnel into the prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and let cool. Sealed jars are shelf stable for up to one year.

Roasted Garlic Jelly

Roasted Garlic Jelly

Roasted Garlic Jelly

3 medium heads garlic

1 T. olive oil, divided

1 T. balsamic vinegar, divided

1 C. dry white wine

2/3 C. water

1/2 C. white balsamic vinegar

1 teaspoon whole black peppercorns, crushed

3 T. lemon juice

3 C. granulated sugar

2 (3oz) pouches liquid pectin

 

Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins. In a medium stainless steel saucepan, combine roasted garlic, wine, water, white balsamic vinegar and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes. Transfer garlic mixture to a strainer lined with several layers of dampened cheesecloth or a dampened coffee filter set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1 2/3 C. garlic juice. If you do not have the required amount, add up to 1/4 C. dry white wine or water. (This step can be done up to one day in advance. Cover and refrigerate juice until ready to use). Meanwhile, prepare canner, jars, and lids. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Return to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Kumquats in Syrup

Kumquats in Syrup

Kumquats in Syrup

4 to 5 C. whole kumquat fruits (about 65 kumquats)

1 1/2 C. sugar

3/4 C. water

1 cinnamon stick

2 whole cardamom pods

1 whole clove

 

Gather the ingredients. Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that’s the end with the whitish round dent). Pierce each kumquat twice with a toothpick. Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander. Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils. After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring ​constantly until the sugar has completely dissolved. Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other. Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace. Once you’ve transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars. Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes. Enjoy!

Homemade V-8

Homemade V-8

Homemade V-8

6 lb. of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped

2 C. chopped organic white or yellow onion

2½ C. chopped organic celery

1 C. chopped fresh parsley (stems are fine)

2 T. honey

2 tsp. salt

1 tsp. cumin powder

6 drops hot sauce, such as Tabasco or Sriracha

Splash or two of Worcestershire sauce

Freshly ground pepper to taste

 

Put all the ingredients in a large stainless-steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes. If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a countertop blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill. A sieve might work but it would probably take forever. Next time I’ll try using my hand blender instead of the countertop blender. Update: The hand blender worked well. Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge. I tried freezing some in a small plastic freezer container but haven’t defrosted it yet. I’ll let you know how it comes out when I do.

 

Update: When I defrosted the frozen tomato juice it had separated some, so that you could see teeny bits of tomato. It tasted okay but looked a little odd. I put it in the blender, and that made it all bubbly and sort of orange, though after sitting in the fridge for a while it settled down.

 

For long term storage, this juice would probably fare better if canned in glass jars using the instructions below. If you use the frozen juice in a recipe, I’m sure it would work fine.

 

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (I love my digital kitchen thermometer). Do not boil. Add 2 T. lemon juice or 1/2 tsp. citric acid to each quart jar. Add 1 T. lemon juice or 1/4 tsp. citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a water-bath canner.

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

 

3 large fresh peaches, peeled

3 T. granulated sugar

Juice from 1/2 lemon

2 T. bourbon

1/2 tsp. minced fresh thyme, lightly packed

 

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

3 1/2 pounds peaches, peeled and pureed

2 T. lemon juice

1/4 C. packed thyme – leave on stems for easy removal

1 tsp. cracked black pepper

1 package of no sugar needed pectin

Sugar to taste – I used 3 cups

 

Thyme and black pepper pair well with stone fruit like peaches. Add the thyme, pepper, pureed peaches and lemon juice to a pot, and bring to a full boil. Add the pectin, bring to a boil and cook for one minute. Then add sugar to taste – if the pectin doesn’t need sugar to set, you can add as much or as little as you like. Before adding the sugar, my jam tasted savory – three C. brought it up to a nice balanced flavor. Boil for one more minute, then ladle into sterile jars. Process in boiling water for 10 minutes.

Rosehip Vinegar

Rosehip Vinegar

Rosehip Vinegar

 

Harvest rosehips after the weather turns cool and the trees have dropped their leaves. A light frost is good for creating a little sweetness in the rosehips.

 

2 cups (500 mL) rosehips (trimmed of stems)

2 cups (500 mL) cider vinegar

1 T. (15 mL) honey

 

Rinse the rosehips and cut in half, add to a 4-cup (1 L) glass canning jar. Cover with the vinegar and add the honey. Stir to dissolve honey. Place on counter to steep for 1 week. Transfer to refrigerator and let sit for at least 3 more weeks. Strain into a glass container and use as a salad dressing and cooking ingredient. Keeps in refrigerator indefinitely.

Canning  Chicken (Raw Pack Method)

Canning  Chicken (Raw Pack Method)

Canning  Chicken (Raw Pack Method)

4 whole roasting chickens or 35 assorted chicken pieces

8 whole bay leaves

8 teaspoons lemon juice

8 teaspoons salt (optional)

8 teaspoons dried parsley or 8 teaspoons dried cilantro

 

Remove fat and skin from chicken pieces. Have sterilized hot quart canning jars ready. Have damp hot cloth ready to wipe rim of jars. Seals should be hot in water. Lay out the chicken pieces in groups for each jar. Pack each jar half full. Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room. Wipe jar rim with damp clean cloth. Place seal and ring and tighten. Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lb. pressure for 90 minutes.

 

DO NOT LEAVE THE KITCHEN. You must adjust the heat to stabilize the pressure and maintain the 15 lb pressure. This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.

Canning Spaghetti Sauce

Canning Spaghetti Sauce

Canning Spaghetti Sauce

10 lbs fresh tomatoes

3 tablespoons oil

4 1⁄2 cups onions, chopped

3 cloves garlic, minced

1 1⁄2 teaspoons oregano, crushed

2 bay leaves, crushed

1 tablespoon plain non-iodized salt

1 tablespoon granulated sugar

1 teaspoon black pepper

1⁄2 teaspoon red pepper, crushed

1 tablespoon dried parsley

1 tablespoon celery leaves, minced

 

Peel, core and chop tomatoes. Combine with remaining ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to 1/2 inch from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store.

Canning Raspberries

Canning Raspberries

Canning Raspberries

4 C. water

1 -4 3⁄4 C. sugar

1 1⁄2-3 lb. berries

 

Use 1 C. sugar for VERY LIGHT SYRUP; 2 C. sugar for LIGHT SYRUP; 3 C. sugar for MEDIUM SYRUP; 4 3/4 C. sugar for HEAVY SYRUP. Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling. Wash fruit, drain& fill hot sterile jars, leaving 1/2-inch headspace. Bring syrup to a full boil& cover berries with syrup, leaving 1/2-inch headspace. Remove any trapped air bubbles (I use a chopstick to do this) & adjust lids. Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.

Canning Pizza Sauce

Canning Pizza Sauce

Canning Pizza Sauce

4 pints

25 -28 tomatoes

2 large onions, minced

4 garlic cloves, minced

3 tsp. olive oil

2 tsp. lemon juice

1 tsp. cracked pepper

1 tsp. sugar

2 tsp. parsley, chopped

1 tsp. oregano

1 tsp. basil

1 tsp. rosemary

1 tsp. celery seed

2 tsp. salt

1⁄2 tsp. summer savory

 

Peel and puree the tomatoes. Mince the onion and garlic. Put olive oil in deep pan and sauté the onions and garlic until transparent. Add the tomato puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced by ½, stirring occasionally. This will take 1-1/2 to 2 hours. When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal. Process for 25 minutes in water bath.

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

5 Pints

 

58 ounces tomato sauce

2 cups chopped onions

1⁄2 cup green pepper

1⁄4 cup packed brown sugar

1⁄4 cup Worcestershire sauce

2 tablespoons dry mustard

2 teaspoons salt

1⁄4 teaspoon bottled hot pepper sauce

1⁄4 cup mixed pickling spices

6 cups cooked beef or 6 cups pork

 

Combine first 8 ingredients. Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat. Pack into hot jars, leaving 1 inch head space. Adjust the lids. Process in pressure canner at 10 pounds, 75 minutes for pints. BEFORE SERVING: Boil uncovered 10 minutes before tasting or using. Serve on your favorite bun.

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

1 1⁄2 cups dried navy beans

1⁄2 teaspoon salt (optional)

 

Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lb. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

1/4 cup balsamic vinegar

4 cups fresh strawberries, stems removed, crushed

1 1/2 cups diced sweet onion (I used Vidalia Onions)

1 tsp butter to reduce foaming

1 box Sure Jell or powdered fruit pectin

7 cups granulated sugar

 

In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn’t stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute. Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼” of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring. Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won’t move up and down. Yield: 10 – half-pint (8 oz) jars

Canning Baked Beans

Canning Baked Beans

Canning Baked Beans

8 pints

 

2 lb. dried navy beans

1⁄2 lb bacon

1 -3 large onion

2⁄3 cup brown sugar, packed

4 teaspoons salt

2 teaspoons mustard powder

1 cup orange juice (optional)

2⁄3 cup molasses (I use Grandma’s molasses which has a higher concentration of sugar)

 

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse. Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid. Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don’t stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry. While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!). It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.

Canning Vegetable Soup

Canning Vegetable Soup

Canning Vegetable Soup

19 Quarts

 

11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage

 

Per quart:

 

1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley

 

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lb. pressure. pints – 60 minutes. quarts – 70 minutes.