Canning Recipes (aka, Yes, you can can)

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Kathy in FL
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Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:22 pm

Either my search-fu is rotten or we don't have a specific thread for canning recipes. We have a thread on pressure canning but it was more pictures and queries and stuff like that. Anywho, I'm going to start a thread on canning recipes ... both boiling water bath and pressure canning.

Feel free to add your own, etc. I've just had these suckers set aside and meaning to post them since last fall and I've got to find the top of my desk before the week is out or I'm going to go nuts. :lol:

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:23 pm

7 - Day Pickles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 gallon water
1 cup coarse salt
1 gallon sliced cucumbers
1/2 gallon water
1 tablespoon powdered alum
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon

Mix 1/2 gallon of water and coarse salt. Bring to a boil. Pour over 1 gallon sliced cucumbers. Put plate on top of cucumbers to keep under solution. Place cloth over container; let stand 4 days. On 5th day, drain cucumbers, rinse well and drain again. Boil 1/2 gallon water with alum added. Pour over cucumbers and let stand 1 day. On 6th day, drain well. Boil 1/2 gallon water with ginger added; pour over cucumbers. On 7th day, drain well. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon. Add cucumbers and bring to a boil again. Place in sterilized jars and seal.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:25 pm

Apple Maple Jam

3 qts. finely chopped apples 6 c. sugar
1 c. maple syrup 1 t. cinnamon
½ t. allspice ½ t. nutmeg
¼ t. cloves

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:25 pm

Apple Cinnamon Syrup

6 c. apple juice 3 sticks cinnamon, broken
4 c. water 5 c. sugar
3 c. corn syrup ¼ c. lemon juice

Simmer apple juice and cinnamon sticks for five minutes. Mix sugar and water; boil to 260F. Add apple juice and corn syrup to sugar syrup. Boil five minutes. Remove cinnamon sticks. Add lemon juice. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:26 pm

Apple - Blueberry Conserve

1 qt. chopped, cored, pared tart apples (abt 2 pounds)
1 qt. stemmed blueberries 6 c. sugar
½ c. raisins ¼ c. lemon juice

Combine all ingredients in a large sauce pat. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:26 pm

Apple Preserves

6 c. peeled, cored, sliced apples 1 c. water
1 T. lemon juice 1 pkg. sure-jell
½ c. thinly sliced lemon 4 c. sugar
2 t. nutmeg

Combine apples, water and lemon juice in a large sauce pot. Simmer, covered, 10 minutes. Stir in pectin and bring to a rolling boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard one minute, stirring frequently. Remove from heat; add nutmeg. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:26 pm

Apple Marmalade

1 medium orange 6 medium apples
2 c. water 3 T. lemon juice
5 c. sugar

Peel, core, and coarsely chop apples to equal six cups. Quarter unpeeled orange. Remove seeds. Thinly slice orange. In an 8 to 10 quart kettle combine orange slices, apples, water, and lemon juice. Bring mixture to boiling. Reduce heat; simmer about 10 minutes or till apples are tender. Add sugar. Bring to full rolling boil, stirring constantly. Continue cooking and stirring till thickened and clear. Remove from heat. Skim off foam with a metal spoon. Pour at once into hot, sterilized jars. Seal and process. Yield: 6 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:27 pm

Applesauce

Wash, pare, quarter and core cooking apples. Simmer, covered, in a small amount of water until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about ¼ cup sugar to 4 medium apples). Reheat to a boil. Pour boiling hot into hot jars, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in a boiling water bath.


Apple Jelly

4 c. apple juice (about 3 lbs. apples and 3 c. water)
2 T. lemon juice 3 c. sugar

To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaivng quarter inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 4 half pints.


Spiced Apple Jelly

Follow recipe for Apple Jelly. Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.


Apple Chutney

2 qts. chopped, cored, pared tart apples
2 lbs. raisins 1 c. chopped onion
1 c. chopped sweet red pepper 4 c. brown sugar
3 T. mustard seed 2 T. ginger
2 t. allspice 2 t. salt
2 hot red peppers 1 clove garlic, crushed
1 qt. vinegar

Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Poru hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 10 pints. NOTE: for a milder chutney, another quart of chopped apples may be used.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:38 pm

Apple Catsup #1

Peel and quarter 12 tart apples; stew till soft in as little water as possible, put through colander. To a quart of apples, add 1 cup sugar; 1 t. pepper; 1 t. cloves; 1 t. mustard; 2 t. cinnamon; and 2 medium chopped onions. Stir all together, adding 1 T. salt and 2 c. vinegar. Boil one hour. Seal in sterilized jars.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:39 pm

Apple Butter

4 c. bottled, unsweetened apple juice or cider
4 lbs. golden delicious apples, peeled, cored, & sliced
1½ c. sugar
2 t. ground cinnamon

In a heavy bottomed 8 quart pan, bring apple juice to a boil over high heat. Add apples; reduce heat to medium low, cover and simmer, stirring occasionally, until apples are soft enough to mash easily (about 30 minutes). Stir in sugar and cinnamon until well blended. Cook, uncovered, mashing apples and stirring often, until mixture is thickened and reduced to five cups (about 1 hour). Ladle into prepared half pint jars, leaving ¼” headspace. Process for five minutes. Yield: about five half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:39 pm

Apple Catsup #2

14 apples, stewed & pureed 1 t. cloves
2 medium onions 2 t. cinnamon
1 c. sugar 1 T. salt
1 c. vinegar 1 t. dry mustard
1 t. pepper

Put all ingredients into a sauscepan and boil for one hour. Put into prepared sterilezed jars and seal. Process in boiling water bath 15 minutes.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:40 pm

APPLE AND GREEN TOMATO CHUTNEY
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 cup Seedless raisins (1 pound)
4 cup Cider vinegar
2 1/2 cup Brown sugar (tightly packed)
2 tablespoon Salt
1/2 teaspoon Crushed -- dried chilies
1 1/2 tablespoon Curry powder
3 tablespoon Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.

Apple Ginger Mixed Chutney

3 cups cider vinegar
4 cups packed brown sugar
10 cups tart apples -- diced
4 lemons -- chopped -- with peel
2 onions -- chopped
5 garlic cloves -- chopped
1/2 cup ginger -- minced
1 1/2 cups seedless raisins
1 teaspoon cayenne pepper
You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Peel, core and dice apples. Chop and remove seeds from lemons. Do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool, then store in refrigerator up to 6 weeks. Yield: 6 pints. Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich. NOTES : Make this for giving to your friends at holidays. Will keep in refrigerator up to 6 weeks.

Pear-Apple Jam

Yield: 7 half-pints
2 cups finely chopped pears - (peeled & cored)
1 cup finely chopped apples - (peeled & cored)
6 1/2 cups sugar
1/4 ts ground cinnamon
1/3 cups bottled lemon juice
6 oz liquid pectin
Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving 1/4-inch headspace. Adjust lids and process as recommended below.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:42 pm

Apricot - Orange Conserve

3½ c. peeled, pitted and chopped apricots (about 12 medium)
1½ c. orange juice 2 T. fine orange peel
2 T. lemon juice 3½ c. sugar
½ c. chopped nuts

Combine all ingredients, except nuts, in a large sauce pot. Cook until thick, stirring constantly. Add nuts last five minutes of cooking; stir well. Remove from heat. Skim foam and stir alternately for five minutes. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:44 pm

Apricot Butter

3 lbs. apricots, pitted ¼ c. lemon juice
3 c. sugar

Puree apricots; you should have about four cups. Pour into 8 quart pan. Stir in lemon juice and sugar until well blended. Bring mixture to a boil over high heat, stirring constantly. Continue to boil, uncovered, stirring often, until thickened (15 to 18 minutes); as mixture thickens, reduce heat and stir more often to prevent sticking. Ladle hot into prepared half-pint jars. Process for five minutes in boiling water bath.


Apricot Preserves

5 c. peeled, pitted, hard, ripe apricots (abt 2 pounds)
4 c. sugar ¼ c. lemon juice

Thoroughly mix fruit with sugar and lemon juice. Cover tightly; let stand four to five hours in a cool place. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about four half-pints.


Apricot Jam

2 qts. crushed, peeled apricots 6 c. sugar
¼ c. lemon juice

Combine all ingredients in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:45 pm

APRICOT AND WALNUT CHUTNEY
3 pound Apricots -- -OR-
1 pound Dried apricots
1 pound Onions; peeled -- chopped fine
1 1/2 pint Cider vinegar
2 Garlic cloves -- peeled -- crushed
2 Oranges (rind only)
1 pound Light brown sugar
8 ounce Sultanas
2 teaspoon Salt
1 teaspoon English mustard
1/2 teaspoon Powdered allspice
8 ounce Walnuts -- very roughly chopped
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs.

Apricot Chutney
1 Small Lime
1 Cup Granulated Sugar
1 Cup Packed Brown Sugar
1 Cup Dried Currants
1 Cup Cider Vinegar -- (5% acidity)
1 Tablespoon Fresh Ginger -- minced -or-
3/4 Teaspoon Ground Ginger
1 Teaspoon Dry Mustard
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt
1 Dash Ground Cloves
3 Small Dried Hot Red Chiles -- crushed
1/2 Cup Chopped Onions
1 Small Garlic Clove -- minced or pressed
4 Pounds Apricots -- pitted & quartered
Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:46 pm

Cranana Jam


3 cups cranberries

1 1/2 cups water

2 cups mashed bananas

7 cups white sugar

1/2 (6 fluid ounce) container liquid pectin

1 teaspoon lemon juice


In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Seal in hot, sterilized jars.


Special Pink Banana Butter

3½ pounds ripe bananas (4 c. mashed)
1 c. raspberries ½ c. lemon juice
3 c. sugar 1 t. butter

Place all ingredients in a large pot and bring to a hard, rolling boil, stirring constantly. Reduce heat and simmer, stirring occasionally, for 20 minutes. Pour into hot sterilized half-pint jars and seal. Process for 15 minutes.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:49 pm

Banana Butter

3 c [about 10 medium] bananas
1/4 c Lemon juice
1/4 c Finely chopped maraschino cherries
6 1/2 c Sugar
1 Bottle [6 ounces] liquid pectin
Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ; quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.


Banana Butter

10 Medium-sized ripe bananas
5 c Sugar (2 1/2 lbs.)
Juice of 1 lemon
1 6 oz. bottle liquid pectin
Peel and crush the bananas to a fine pulp. Place in a preserving kettle and add the sugar and lemon juice. Heat slowly until sugar has dissolved, stirring constantly. Bring to a full rolling boil and immediately stir in liquid pectin. Ladle into hot sterilized jars and seal immediately.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 3:55 pm

Banana Jam

2 1/4 lb Bananas, peeled weight 3 1/4 c Sugar
1 Lemon 1/2 c Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor. Boil the jam gently, stirring all the time as it can stick and burn very easily. As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 4:04 pm

Beet Relish

1 quart chopped, cooked beets 1 quart chopped cabbage
1 c. chopped onions 1 c. chopped sweet red peppers
1½ c. sugar 1 T. horseradish
1 T. salt 3 c. vinegar

Combine all ingredients in a large saucepot. Simmer 10 minutes. Bring to a boil. Pack hot into hot jars, leaving ¼" headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 10 half-Pints.

Beet - Apple Relish

6 c. cooked, peeled beets, cut up 1½ c. sugar
6 lg. apples, peeled, cored & quartered 1½ c. vinegar
2 lg. onions, cut up ½ c. water
4" stick cinnamon, broken 1 T. salt

Using food grinder with coarse blade, grind beets, apples, and onions. In large kettle combine ground mixture, sugar, vinegar, wtaer, cinnamon, and salt. Bring to boil. Cover, simmer 20 mintues, stirring often. Remove cinnamon. Ladle hot relish in to hot sterilized half-pint jars; leave ½” headspace. Seal and process 15 minutes. Yield: 11 half-pints.

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Re: Canning Recipes (aka, Yes, you can can)

Post by Real_Ale_Act » Tue May 05, 2009 4:06 pm

Whole blueberries in Light Syrup (story style)

I once knew a guy who rented a house that had an organic blueberry orchard. I wound up with what might be referred to as a lot (10 pounds, maybe?) of blueberries. I froze many of them, but I canned some, whole, in what is probably light syrup. I'd guess this would work for cranberries or any berry that actually has skin to speak of, so probably not straw/black/ras/marion/olallie whateverberries.

I don't have a recipe for this, but as you may be able to tell, you don't really need one in this case since you're not using pectin (where the proportions are more important). I'm not going to go into preparing the jars and lids, since the directions for that are in the package.

This is prepared in a pasta pot, probably 16 qt or so, enough berries to make it 1/3 to 1/2 full, maybe 2 pounds worth (?). I washed the berries and let stand for 1/2 hour or so to dry, then dumped them in the pot. To that I added 1 cup of sugar and stirred, gently, to coat the berries but not break too many.

Let stand overnight. The sugar draws water out of the berries, so in the morning, they looked a little wrinkly, and there's some liquid in the bottom of the pot. I added 1 cup of water, then turned on the heat to a little over medium and put the lid on. You do NOT want to scorch the sugar. When it came to the boil, I stirred it a little bit, gently so as not to break too many of the berries. Really I just wanted to make sure all of it was well heated through. You don't want to reduce the liquid.

I boiled it at least 10 minutes, but probably closer to 15. By this point there was as much liquid as berries. I put this in the jars and canned according to the directions.

This goes really well with plain yogurt (make your own fruit flavored yogurt). Or on ice cream. Or, best yet, as a topping for cheesecake. When I opened a jar in midwinter, it was like opening a jar of summer... *sigh*


Edit: Kathy, if you can advise on the whole boiling water bath/ pressure canner thing, I'd be interested. I just do mine the old fashioned way (cap and invert). I haven't had a problem ever, but I know I should learn the right way to do it. :)
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Re: Canning Recipes (aka, Yes, you can can)

Post by whisk.e.rebellion » Tue May 05, 2009 4:20 pm

Real_Ale_Act wrote:Edit: Kathy, if you can advise on the whole boiling water bath/ pressure canner thing, I'd be interested. I just do mine the old fashioned way (cap and invert). I haven't had a problem ever, but I know I should learn the right way to do it. :)
+1, please :D

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Re: Canning Recipes (aka, Yes, you can can)

Post by Kathy in FL » Tue May 05, 2009 4:46 pm

Boiling water bath method is ONLY for high acid foods ... mostly just fruit ... or for pickles, chutneys, chow chow, etc. which have acid added to them in the form of vinegar, lime, etc.

Pressure canning is necessary for for low acid foods such as meats and veggies that don't have high acid ingredients added.

There is a gray area .... tomatoes. I no longer boiling water bath many of my tomato recipes unless I am sure that I am using heirloom tomatoes. Why? Because the new tomato varieties are getting lower and lower in acid content. The only exception to this rule besides the "heirloom" varieties is if I'm making tomato jam or something like that where I'm adding sugar which lowers the pH and therefore raises the acid.

A good explanation of boiling water bath method can be found at
http://www.valleycentral.com/news/SwineFlu.aspx" onclick="window.open(this.href);return false;
http://recipes.chef2chef.net/recipe-arc ... 8726.shtml" onclick="window.open(this.href);return false;
http://www.bellaonline.com/articles/art2816.asp" onclick="window.open(this.href);return false;
http://extension.missouri.edu/extension ... sp?id=3352" onclick="window.open(this.href);return false;

A good explanation of pressure canning method can be found at
http://www.ext.vt.edu/pubs/foods/348-595/348-595.html" onclick="window.open(this.href);return false;
http://www.canningpantry.com/pressure-canning-use.html" onclick="window.open(this.href);return false;
http://www.gopresto.com/recipes/canning/index.php" onclick="window.open(this.href);return false;
http://www.pickyourown.org/pressurecanners.htm" onclick="window.open(this.href);return false;

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Re: Canning Recipes (aka, Yes, you can can)

Post by Real_Ale_Act » Tue May 05, 2009 4:48 pm

So in regards to blueberries in syrup, would you consider those high-acid? I think I would, but I want outside confirmation.
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Re: Canning Recipes (aka, Yes, you can can)

Post by mk_ultra » Tue May 05, 2009 4:53 pm

Kathy , could you please post some recipies for tomatoes and peppers as well . I think I am going to end up with a ton of each this year . Thanks . :D
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