More Canning! (pictures coming soon)

After the last batch of canning, I definitely thought I was done until I found a new canning book called "Small Batch Preserving".  Well I had to give these a try as well.  Here is what we ended up with.  And if your family or friends don't be surprised if you end up with one of these in your Christmas stockings :)

SWEET DILL PICKLES
Makes 8 pint jars

24-32 small pickling cucumbers
8 large cloves garlic
8 heads fresh dill or 8 tsp. dill seeds
1 tsp celery seeds
4 c. white vinegar
2 c. water
1 c. sugar
2 Tbsp pickling salt
1/4 tsp. turmeric

cut a thin slice from the ends of each cucumber. cut cucumbers lengthwise into quarters.
remove hot jars from canner. place 1 clove garlic, 1 head fresh dill or 1 tsp dill seeds and 1/8 tsp. celery seeds in each jar. pack in the cucumbers.

meanwhile combine vinegar, water, sugar, salt and turmeric in a small saucepan and bring to a boil. pour boiling vinegar mix over cucumbers to within 1/2" of rim. process for 10 min.
 
LIGHT STRAWBERRY PINEAPPLE SPREAD
Makes 4 half pints

10 C. strawberries washed and hulled
2 granny smith apples, peeled, cored and chopped
2 tsp. grated lemon rind
1 c. pineapple juice concentrate
4 Tbsp. sugar
2 tsp lemon juice
1 tsp vanilla extract

Mash strawberries in a med stainless steel pan and measure; you should have about 6 C. Add apple, lemon rind, pineapple juice, sugar and lemon juice. Bring to a boil over high heat, reduce heat and boil gently uncovered for 20 min. or until mixture thickens and is spreadable. stirring frequently.

remove from heat and stir in vanilla.

ladle into hot jars and process for 10 min.

HOT PEPPER JELLY
makes 5 half pints


1 1/2 c. each: evenly diced red and yellow peppers
2 jalapeno peppers evenly diced
2 1/4 c. white wine vinegar
9 c. sugar
3 pouches of liquid pectin

combine peppers, jalapenos, vinegar and sugar in a med stainless steel pan. bring to a full boil over high heat and boil hard for 1 min. stirring constantly. add pectin; return to a boil and boil rapidly for 1 min. remove from heat.

ladle into hot jars and process for 10 min.
 
APPLE CIDER CINNAMON JELLY
makes 8 half pints


10 C. fresh pressed apple cider
4 sticks of cinnamon, 4" broken into 4 pieces
14 c. granulated sugar
4 pouches of liquid pectin

combine cider and cinnamon pieces in a large stainless steel saucepan. cover and bring to a boil over high heat. reduce heat and boil gently for 5 min. strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. rinse saucepan.

measure 2 cups cider and return to saucepan; add sugar. bring to a full boil over high heat, stirring constantly. stir in pectin, return to a full boil and boil hard for 1 min. stirring constantly remove from heat.

ladle into hot jars add one piece of cinnamon to each jar and process for 10 min.
 
Australian spiced fig jam and Spiced fig jam bars

Makes 5 half pints
16 oz. dried figs
4 1/2 c. water
9 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 box dry fruit pectin
2 tsp. grated lemon rind
1/2 c. lemon juice

Combine figs and water in a med bowl. let stand for 8 hours or overnight.
drain figs, reserve liquid. remove and discared stems and chop fruit finely.
place chopped fruit in a measuring cup and add reserved liquid and enough water to bring level to 3 C.
combine sugar, cinnamon and nutmeg in a bowl. set aside
place fig mixture, pectin, lemon rind and jice in a large stainless steel pan. bring to a boil over high heat, stirring constantly. Add sugar-spice mixture, return to a full boil and boil hard for 1 min. stirring constantly. remove from heat.
ladle into hot jars and process For 10 min.

SPICED FIG JAM BARS
Makes 48 bars.

1/4 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla extract
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. australian spiced dried fig jam (above)

cream sugar, butter, eggs and vanilla with an electric mixer until smooth.
combine flour, salt, and baking soda; stir into butter mix forming a soft dough.
divide down into 2 parts. roll havle of the dough on a floured surface into a 8x12 rectangle. spread half of the jam along the center of The dough leaving about a 2" strip on each side. using a flat lifter, fold sides of dough to cover jam. cut into 4 crosswise sections and place on a baking sheet. repeat with 2nd half of dough.
bake at 400 for 12 min. or until slightly browned on edges. transfer to cooling rack. when cool cut into 2 lenghtwise pieces then cut each piece into 3 bars.

SPICED BLUEBERRY HONEY JAM
Makes 10 half pints


12 1/2 c. frozen blueberries
12.5 c. sugar
5 c. honey
5 Tbsp lemon juice
2 1/2 tsp. ground nutmeg
5 pouches of liquid fruit pectin

place blueberries, sugar, honey, lemon juice and nutmeg in a large stainless steel pan. Bring to a full boil over high heat and boil hard for 2 min. stirring constantly. Remove from heat and stir in pectin. Ladle into hot jars and process for 10 min.
 
FRESH FIG AND STRAWBERRY JAM

Makes 10 half pints

5# fresh green figs, stemmed and cut into small pieces
10 c. quartered strawberries
10 c. granulated sugar
15 Tbsp lemon juice

place figs, strawberries, sugar and lemon juice in a med stainless steel pan. cover and let stand for 1 hour, stirring occassionally.
Bring to a boil over high heat, reduce heat to med and boil rapidly uncovered. Until mixture forms a gel, about 15 min, stirring frequently. Remove from heat. Ladle into hot jars and process for 10 min.

PICKLED BABY CARROTS
Makes 8 pint jars

12 Tbsp. finely chopped fresh oregano or 4 Tbsp. dried
8 Tbsp. each chopped sweet red and green peppers
1 tsp. hot pepper flakes
8 small cloves garlic
4# peeled baby carrots
6 C. white vinegar
2 C. sugar
1 1/3 C. water
4 tsp. pickling salt

combine oregano, peppers and hot pepper flakes.  remove jars from canner and divide pepper mix between them.  Add 1 clove garlic to each jar and fill with half the carrots leaving 1/2" headspace.  Meanwhile, combine vinegar, sugar, water and salt in a sauce pan and bring to a boil .  pour hot liquid over carrots to 1/2" of rim.  process 15 min. for pints.

FIESTA CORN RELISH
Makes: 6 half pint jars

12 C. frozen corn kernels
3 hot yellow pepper, seeded and finely chopped
6 cloves garlic, minced
4 1/2 C. cider vinegar
2 1/4 C. sugar
1 1/2 c. chopped red onion
1 1/2 c. sweet red pepper chopped
1 C. chopped green onions
3 tsp. ground cumin
3 tsp. pickling salt
1 1/2 tsp. freshly ground black pepper
6 Tbsp. chopped fresh cilantro

Add corn to a stainless steel saucepan with hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cuin, salt and black pepper.  Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 min.  stir in cilantro and cook 2 min.  remove from heat. 
remove hot jars from canner and ladle into jars within 1/2" of rim.  Process  for 15 min.

SOUTHWEST SALSA
Makes: 8 pints

16 c. chopped, peeled tomatoes
4 c. chopped onion
12 cloves garlic minced
2 c. chopped sweet red pepper
8-16 jalapeno's seeded and minced
2 c. red wine vinegar
1 c. chopped fresh cilantro
8 Tbsp. orange juice
4 Tbsp. lime juice
4 tsp. sugar
4 tsp. pickling salt
1 c. tomato paste

combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in a large stainless steel pan.  bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 min.  or until mix is thickened.  stirring occassionally.  Stir in tomato paste and cook for 2 min. 

remove hot jars from canner and ladle salsa into jars to within 1/2" of rim.  Process for 20 minutes.

Canning 2010

So I ended up with 46# of peaches & 50# of roma's.  What's a girl to do?  Can them of course!  So here are the recipes I used this year. 

Sombrero BBQ Sauce (from Ball complete book of Home Preserving)

20 c. chopped, cored and peeled tomatoes

2 c. chopped celery

2 c. chopped onions

1 1/2 c. chopped and seeded, green bell peppers

2 jalapeno peppers, seeded and chopped

1 t. whole black peppercorns

2 1/2 c. white vinegar

1 1/2 c. lightly packed brown sugar

2 cloves garlic, finely chopped

1 T. dry mustard

1 T. paprika

2 t. hot pepper sauce

1 1/2 t. salt

In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers, and jalapenos.  bring to a boil over to high heat, stirring frequently.  Reduced heat, cover and boil gently until vegetables are softened about 30 min.

Transfer mixture to blender or food processor and blend until smooth.

return mix to sauce pan, bring to boil over med high.  stirring occassionally.  reduce heat and boil gently.  stirring frequently until mix is reduced by half about 45 min.

meanwhile tie peppercorns in a square of cheesecloth, creating a spice bag.

add vinegar, brown sugar, garlic, mustard, paprika, hot pepper sauce, salt and spice bag to tomato mix.  increase heat to med and boil gently, stirring frequently until thickened about 1 hour.  discard spice bag.

ladle into hot jars leave 1/2 " headspace, remove bubbles, wipe rim, and add lid. 

Process for 35 min. 

Peach Barbecue Sauce  (this is soooo yummy)

6 c. finely chopped, pitted and peeled peaches

1 c. chopped and seeded red bell peppers

1 c. chopped onions

2 T. chopped garlic

1 1/4 c. honey

3/4 c. cider vinegar

1 T. worcestershire sauce

2 t. hot pepper flakes

2 t. dry mustard

2 t. salt

in stainless steel pan combine peaches, red pepper, onion, garlic, honey, vinegar, worcestershire sauce, hot pepper flakes, mustard, and salt.  bring to a boil over med high heat.  reduce heat and boil gently, stirring frequently until mix is thickened.  about 25 min.

ladel into hot jars leaving 1/2" head space.

Process 15 min.

Peach Salsa (so addicting we couldn't stop eating it)

6 c. chopped, pitted and peeled peaches
1  chopped and seeded red bell pepper
1 1/4 c. chopped onions
4 jalapenos chopped
1/2 c. loosely packed cilantro chopped
2 T. chopped garlic
2 T. honey
1/2 c. white vinegar
2 t. hot pepper flakes
1 1/2 t. gr. cumin
1/2 t. cayenne

in stainless steel pan combine vinegar and peaches.  Add onion, jalapenos, red pepper, cilantro, honey, garlic, cumin, cayenne and hot pepper flakes.  Bring to a boil over med high heat stirring constantly.  REduce heat and boil until thickened about 5 min. 

Remove from heat and ladle into hot jars leaving 1/2 inch headspace.

Process for 15 min. 

Roasted Tomato-Chipotle Salsa/Enchilada Sauce

Okay, I have to be honest, this took ALOT of work, I don't think I'll make this one again.  I was hoping for some real good smoky salsa the kind you find at Chevy's or Fresh Mex, but it turned out to be quite thick, so I ended up blending it down and turning it into Enchilada/Taco Sauce.  It's actually pretty good this way.  But still a lot of work!

12 dried chipotle chili peppers, stems removed

12 dried cascabel chili peppers, stems removed

2 c. hot water

3# plum tomatoes

2 large green bell peppers

2 small onions

1 head garlic, broken into cloves

2 t. sugar

1 t. salt

1 c. white vinegar

in large skillet over med heat, roast dried chili peppers on both sides about 30 seconds per side until they are pliable.  Transfer to a large glass or stainless steel bowl then add hot water.  weigh chili's down with a bowl and soak for 15 min.  Transfer chili's to a blender or food processor and puree until smooth.  Set aside.

Under a broiler, roast tomatoes, peppers, onions and garlic turning to roast all sides until tomatoes and peppers are blacked in spots about 15 min.  Set onions and garlic aside to cool.  Place tomatoes and peppers in paper bags.  secure openings and set aside until cool enough to handle, about 15 min.  Peel and chop tomatoes, peppers, onions and garlic.

In a stainless steel pan combine chili puree, roasted vegetables, sugar, salt and vinegar.  Bring to a boil over med high heat.  Stirring constantly.  Reduce heat and boil stirring frequently.  until slightly thickened about 15 min.

To make into Enchilada/Taco sauce:  transfer mixture to a blender or food processor and puree until smooth.

ladle into jars, leaving 1/2 " headspace.  Process 8oz. for 15 min., pints 20 min. and quarts 25 min.



Pear Canning Recipes

Cinnamon Pears in Apple Juice

From Ball Blue Book

Yields: 12 pint jars

12#to 18# pears

12 sticks of cinnamon

4 gallons of apple juice

Peel pears, cut into halves and core. Place cut pears into treatment of water with lemon juice to prevent discoloration. Drain and rinse, then drain again. Cook pears in water 1 layer at a time until hot throughout. Heat apple juice just to a boil. Pack hot pears into hot jars leaving 1/2" headspace. Place 1 cinnamon stick in each jar. Ladle hot apple juice ver pears, leaving 1/2" headspace. Remove air bubbles with a rubber spatula. Adjust 2 piece caps. Process pints for 20 min in boiling canner.

Carrot Cake Jam

yields: 24- 8 oz. jars

3# pears, peeled cored and chopped

3# carrots, finely grated

7 small cans of canned pineapple w/juice or 4 large cans

12 T. lemon juice

4 t. ground cinnamon

2 t. ground nutmet

2 t. ground cloves

4 pkg of powdered fruit pectin

26 c. granulated sugar

in large, stainless steel saucepan, combine carrots, pears, pineapple w/juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 min. Stirring occassionally. Remove from heat and whick in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and boil over high heat, stirring frequently. Boil hard, stirring constantly for 1 min. Remove from heat and skim off foam.

Ladle into hot jars leaving 1/4" headspace. remove air bubbles with a rubber spatula. Wipe rim, place lid on jar and screw down to fingertip tight.

Place in canner and bring to a boil. Once boiling process for 10 min. Remove from canner, wait 5 min. then remove jars and cool and store.

SUMMER SALSA

Yields: 24 pint jars

4# pears, chopped cored and peeled

4 red bell peppers, seeded and finely chopped

4# peaches, chopped pitted and peeled

16 # tomatoes, chopped cored and peeled

4 c. chopped red onions

12 to 16 jalapeno peppers, seeded and finely chopped

2 c. loosely packed finely chopped cilantro

2 c. liquid honey

grated zest and juice of 4 lemons

1 c. balsamic vinegar

4 T. chopped fresh mint.

In stainless steel sauce pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno. Bring to a boil over med high heat. stirring constantly. add cilantro, honey, lemon zest and jice, vinegar and mint. reduce heat and boil gently, stirring frequently until slightly thickened. about 5 min.

ladle hot salsa into hot jars, leave 1/2" headspace. remove air bubbles with a rubber spatula. wipe rim, screw on lid fingertip tight. place jars in canner. bring to a boil and process for 15 min for 1/2 pint jars or 20 min. for pint jars. wait 5 min. and then remove jars and cool and store.

Quick and easy party dip: stir in 1 1/2 c. of this salsa with 16 oz of softened cream cheese or cubed processed cheese. Heat in a micrwave for 5 min, stirring well after 3 min. Serve hot with tortilla chips, crackers, or thick crusted bread.

Pumpkin Pie Pear Butter

about 8 pints

12 to 14 pounds of pears peeled cored and chopped in chunks
8 cups of sugar
4 tablespoons of pumpkin pie spice

2/3 cup of lemon juice
1 cup of water

Put pears and water in large pot simmer until pears are soft. Remove pears from stove. Pulverize pear in food processor until it is the consistency of apple sauce.
Return pear sauce to pot. Add sugar, lemon juice and pumpkin pie spice. Cook while stirring occasionally until sauce mounds on spoon.
Fill prepared jars with butter leaving 1/4 inch head space. Cap, band and process in a boiling water bath for 10 minutes.

Home-Style Pear Sauce
Ingredients:Amount Measure Ingredient -- Preparation Method Cooking Directions:
-------- ------------ -------------------------------- 9 pounds Bartlett pears -- peeled, cored and sliced 1 cup water 3/4 cup sugar 2 tablespoons lemon juice 1 teaspoon ground cinnamon - (to 2) -- (optional) Combine pears, water and lemon juice in a heavy bottomed 8-quart pan. Bring to a boil, stirring often. Reduce heat, cover and simmer until soft, stirring often (about 30 minutes). Add sugar and cinnamon, bring to a boil. If too chunky put it thru a food mill. Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles. Wipe rims clean; top with hot lids, then firmly screw on bands. Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts. This recipe yields 4 pints or 2 quarts. Comments: This sauce is a wonderful gift for the holidays. Some years I give them all away and have none for myself. Also you may want to change the amount of sugar depending on your taste

Carrot Cake Jam

1

This is a recipe I got out of the Ball Complete Book of Home Preserving

It is SOOO good, kind of like Apple Butter but LOTS better! I guarantee once you taste it, you won't be able to stop eating it!!

Makes 6 (8 oz. jars)

1 1/2 c. grated, carrots (I used baby carrots and put them in the food processor)
1 1/2 c. chopped, cored and peeled pears (I used 3)
1 3/4 c. Canned crushed pineapple, with juice
3 T. lemon juice
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
1 package of powdered fruit pectin
6 1/2 c. granulated sugar

1. prepare canner, jars and lids.
2. in a large, saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stir frequently. (at this point, I took my hand blender and ground the fruit mixture up to a apple butter consistency, or you could pour the mixture in a blender and then pour it back in the pan.)
3. reduce heat, cover and boil gently for 20 min. stirring occassionally.
4. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. Stirring frequently.
5. add sugar all at once and return toa full rolling boil, stirring constantly. Boil hard, stirring constantly for 1 min.
6. remove from heat and skim off foam.
7. ladle hot jam into hot jars, leaving 1/4" headspace. remove air bubbles and adjust headspace, if necessary, by adding hot jam.
wipe rim, center lid on jar, screw band down until resistance is met, then increase to a fingertip tight.
8. place jars in canner, ensuring they are completely covered with water. Bring to a boil and precess for 10 min.
9.Remove canner lid. Wait 5 min, then remove jars, cool and store.