A place to grow your relationship with God

Archive for the ‘Canning, Pickling, and Preserving’ Category

Easy Blackberry Jam Recipe for Beginners


Makes 8 eight-ounce jars

  • 4 cups blackberry juice (about 3 quarts blackberries)
  • 7½ cups sugar
  • 2 pouches (3 ounces each) liquid pectin

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
  2. Wash fully ripe berries, removing stems or caps.
  3. Crush the berries and extract juice.
  4. Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
  5. Bring to a full, rolling boil over high heat.
  6. Add pectin; return to a full, rolling boil and boil hard 1 minute.
  7. Remove from heat and skim off foam.
  8. Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
  9. Process in a boiling hot water bath (212F) for 15 minutes.
  10. Remove jars and let cool in a draft free area.

Category:

Canning, Pickling, and Preserving, other, Recipes, Seasonal, Spring, summer

Tagged with:

How to Make Sweet Watermelon Rind Jelly

READY IN: 14 hrs
YIELDS: 8 pints

INGREDIENTS:

  • 16 cups watermelon rind
  • 5 cups sugar
  • 1 lemon slice
  • 1 lemon, juice and zest of
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • Optional instead of ground spices add with lemons:
    • Cinnamon sticks (eight short pieces, 1 for each jar).

Directions:

  1. Trim green peel and red flesh from watermelon. Cut rind into small cubes (14- 16 cups).
  2. Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind.
  3. Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).
  4. Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
  5. Add thinly sliced lemon, juice, and zest of the other lemon. Stir in the ground or whole spices of your choice.
  6. Turn down the heat to low and cook on low heat until rinds are translucent, checking and stirring often (don’t want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
  7. Stir well. Seal in prepared jars, clean jars, lids, and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
  8. Process in a boiling hot water bath (212F) for 15 minutes.
  9. Remove jars and let cool in a draft free area.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Canning, Pickling, and Preserving, other, Recipes

Tagged with:

Easy Raspberry Jam Recipe

Makes 5 eight-ounce jars

Ingredients:

  • 2 quarts raspberries
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1 package (14 ounces) powdered pectin
  • 6 cups sugar

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions.
  2. Wash and drain raspberries.
  3. Combine raspberries, lemon peel, lemon juice and water in a large saucepot.
  4. Stir in pectin; bring to a full rolling boil over high heat, stirring frequently.
  5. Add the sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.
  6. Remove from heat; skim foam.
  7. Carefully ladle jam into hot jars, leaving 1/4-inch head space; adjust caps.
  8. Process 10 minutes in a boiling water bath canner.

Category:

Canning, Pickling, and Preserving, other, Recipes

Tagged with:

Homemade Blueberry Jelly in 7 Steps

Makes 4 small cans

Ingredients:

  • 2 cups fresh, cultivated blueberries
  • 1 cup water
  • 3/4 cup confectioner’s sugar

Directions:

  1. Cook blueberries slowly in water 15 minutes.
  2. Strain off juice through a fine sieve or cheesecloth bag.
  3. Reheat clear liquid.
  4. Add sugar; simmer 30 minutes, skimming foam off top from time to time.
  5. Pour into hot, sterilized jelly glasses; cool.
  6. Process in a boiling hot water bath (212F) for 15 minutes.
  7. Remove jars and let cool in a draft free area.

Category:

Canning, Pickling, and Preserving, other, Recipes

Tagged with:

Delicious Peach-Plum Jam Recipe

Makes 2 half-pints

Ingredients:

  • 3/4-pound peaches, peeled and pitted
    3/4-pound plums, halved and pitted
  • 3 tablespoons lemon juice
  • 1 cup light corn syrup
  • 2 cups sugar
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered pectin

Directions:

  1. Crush peach with a fork
  2. Chop or purée plums in a blender, a few at a time.
  3. Measure 2 cups of combined fruits with juices; combine with lemon juice.
  4. Mix together corn syrup and sugar; mix into fruit. Let stand 10 minutes.
  5. Mix water and pectin together in a saucepan; bring to a boil. Boil 1 minute, stirring constantly.
  6. Stir pectin mixture into fruit; continue stirring 3 minutes.
  7. Ladle mixture quickly into sterilized jars; seal according to manufacturer’s directions.
  8. Let jars stand at room temperature 24 hours.
  9. Store jars in the freezer. (make sure that you use freezer safe jars.)

Category:

Canning, Pickling, and Preserving, Recipes

Tagged with:

How to Make Delicious Cherry Jelly at Home

Makes 6 eight-ounce glasses

Ingredients:

  • 3½ cups cherry juice (about
  • 3 pounds or 2-quart boxes fully ripe sour cherries and 1/2 cup water)
  • 1 package (1 3/4 ounces) powdered pectin
  • 4½ cups sugar

Directions:

  1. Sort, wash and remove stems from cherries; do not pit.
  2. Crush cherries; add water.
  3. Cover and bring to a boil on high heat.
  4. Reduce heat; simmer 10 minutes.
  5. Extract juice.
  6. Measure juice into kettle; add pectin, stirring well.
  7. Heat quickly, stirring constantly, to a full rolling boil.
  8. Add sugar; continue stirring and reheat to a full rolling boil. Boil hard 1 minute.
  9. Remove from heat; skim off foam quickly.
  10. Pour jelly immediately into hot containers.
  11. Process in a boiling hot water bath (212F) for 15 minutes.
  12. Remove jars and let cool in a draft free area.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Canning, Pickling, and Preserving, Recipes

Tagged with:

How to Make Lemon-Apple Jelly at Home

Makes 4 half -pint jars

Ingredients:

  • 3 cups sugar
  • 1½ cups apple juice
  • 1/2 cup fresh-squeezed lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin

Directions:

  1. Combine sugar and apple and lemon juices in a large saucepan; bring to a full rolling boil over high heat, stirring occasionally.
  2. Add pectin; bring back to a full rolling boil and boil 30 seconds, stirring constantly.
  3. Skim off foam.
  4. Pour into hot, sterilized half-pint jars, filling to 3/4 inch of top.
  5. Wipe tops of jars clean; seal.
  6. Process in a boiling water bath for 10 minutes.

Category:

Canning, Pickling, and Preserving, other, Recipes

Tagged with:

How Much Canned Food from Fresh Produce?

The amount of canned food you can get from a given quantity of produce depends on the quality, maturity, variety, and size of the fruit or vegetable, whether it is whole, in halves, or in slices, or whether it is packed raw or hot. The following charts shows you the approximate yield of canned foods from the given quantities of fruits and vegetables.

Food (Fruit)Amount of FreshAmount Canned
Apples1 bu. (48 lbs.)
2½-3 lbs.		16-20 qts.
1 qt.
Berries,
except strawberries		24-qt. crate
1 1/4-3 lbs.		12-18 qts.
1 qt.
Peaches 1 bu. (48 lbs.)
2-3 lbs.		18-24 qts.
1 qt.
Pears1 bu. (48 lbs.)
2-3 lbs.		18-24 qts.
1 qt.
Plums1 bu. (56 lbs.)
1½-2½ lbs.		24-30 qts.
1 qt.
Tomatoes1 bu. (53 lbs.)
1½-3½ lbs.		15-20 qts.
1 qt.
Food (Vegetables)Amount of FreshAmount Canned
Asparagus1 bu. (45 lbs.)
2½-4½ lbs.		11 qts.
1 qt.
Beans, lima in pods1 bu. (32 lbs.)
3-5 lbs.		6-8 qts.
1 qt.
Beans, snap1 bu. (30 lbs)
1 1/2 – 2 1/2 lbs. 		15-20 qts.
1 qts.
beets, without tops1 bu. (53 lbs)
2-3 lbs		17-20 qts.
1 qt
Carrots, without tops1 bu. (50 lbs)
2-3 lbs		16-20 qts.
1 qts.
Corn, sweet, in husks1 bu. (35 lbs)
6-16 ears (3-6 lbs)		8-9 qts.
1 qt
Okra1 bu. (26 lbs)
1-1 1/2 lbs		16 qts.
1 qt.
Peas, green, in pods1 bu. (30 lbs)
3-6 lbs		6-7 qts.
1 qt.
Spinach1 bu. (18 lbs)
2-6 lbs		6-9 qts.
1 qt.
Squash, summer1 bu. (40 lbs)
2-4 lbs		16-20 qts.
1 qt.
Sweet potatoes1 bu. (55 lbs)
2-3 lbs		18-22 qts.
1 qt.


Category:

Canning, Pickling, and Preserving, Fall, other, Useful tips

Tagged with:

Delicious Sweet Pickle Recipe for Canning

Canning sweet pickles

Ingredients for preparing Cucumbers:

  • 7 pounds of cucumbers
  • 2-gallons cold ice water
  • water for rinsing
  • 1 cup pickling lime

Ingredients for Vinegar mixture:

  • 2 quarts White Vinegar (5% Acidity)
  • 8 cups of sugar
  • 1 Tbsp Canning Salt
  • 1 Tbsp Pickling Spice

Directions:

  1. Slice cucumbers thinly, mix lime and water and soak cucumbers for 24 hours in lime water.
  2. Take out and wash well.
  3. Soak for 3 hours in ice water.
  4. Take out of water.
  5. Mix ingredients for vinegar mixture.
  6. Put cucumbers in vinegar mixture.
  7. Soak overnight or at least 10 hours.
  8. Bring to boil.
  9. Stir until sugar is dissolved.
  10. Boil for 35 minutes.
  11. Wash the jars and lids
    • Wash the containers (jars and lids) in hot, soapy water and rinse.
    • Now sterilize the jars by boiling them 10 minutes and keep the jars in hot water until they are used.
    • Put the lids into a pan of boiling water for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.
  12. Fill the jars to within 1/4 inch of the top, wipe any spilled juice off the top, seat the lid and tighten the ring around them.
  13. Once cooled, they’re ready to store. Be sure to label the jars with what it is and when you canned it.
Quick and Delicious Cooking Ideas

Category:

Canning, Pickling, and Preserving, other, Recipes

Tagged with: