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6/26/13 8:12 A

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From COUNTRYCRONE Feb 21 2011

Hi,
I was reading all the past posts and ran across this one about Amish bulk pectin. Two years ago I started making my own ... I found the recipe on the internet (not sure where) and I thought maybe you would like to try it.

In my area there is a lot of wild crabapple trees. They're in areas that used to be farms and homes but they're long gone now. The trees remain.

So around July and August I go and harvest the apples for a couple of days and I make this and the crabapple jelly that my family loves so much.

APPLE PECTIN

100 crabapples
4 quarts water
2 tablespoons lemon juice

1. Clean and wash apples (do not peel). Put in a large pot.

2. Add water and lemon juice and boil for 40 minutes.

3. Press through jelly bag.

4. Then strain juice through a coffee filter without applying pressure.

5. Return to pot and boil juice rapidly 15 minutes.

6. Pour boiling juice into sterilized jars and seal.

7. Process 5 minutes in boiling water bath.

Use for jelly making for such fruits as peaches, strawberries, cherries, or any fruits that are lacking in pectin.

** Add 1 cup apple pectin for each cup of fruit juice used. Usually 3/4 cup sugar to 1 cup of the combined juices is correct, or test combined juices for pectin content.**

TO TEST FOR PECTIN CONTENT

The juice may be tested to determine whether it contains sufficient pectin to make jelly. The amount of pectin will indicate the amount sugar to be used.

Mix 2 teaspoons sugar
1 teaspoon Epsom Salts
2 tablespoons cooked fruit juice.
Stir well and let stand for 20 minutes.

If mixture forms into a semi-solid mass the juice contains sufficient pectin.

TO TEST FOR ACID

Juice high in pectin may lack acid to make good jelly. The fruit juice should be as tart as one teaspoon lemon juice mixed with 3 tablespoons of water.

If necessary, lemon juice may be added to the fruit juice. Usually one tablespoon lemon juice to each cup of fruit juice is sufficient.




Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 8:09 A

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from DEBBYSDELIGHTS:

CRANBERRY - ORANGE RELISH

8 c. fresh cranberries (2 lbs.)
4 c. sugar
1 1/2 c. water
2 tsp. grated orange peel
1 1/2 c. orange juice
1/2 c. slivered almonds (opt.) .... or walnuts work too (opt.)

In 6 to 8 quart kettle or Dutch oven mix cranberries, sugar, water, orange peel and orange juice. Bring to boiling. Cook, uncovered, until cranberry skins pop, about 5 minutes, stirring once or twice. Stir in almonds, if desired. Remove from heat. Ladle hot relish into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes about 8 half-pints

==
She uses Splenda instead of regular sugar....
BUT her warning about using splenda from elsewhere on boards.....
Just be sure to mix the Splenda in cool liquid because it tends to lump up in hot liquids.

I used sugar but think that I cut it about 50%.
I thought about trying Stevia but don't know much about making that substitution yet.
========================================
========================

CRANBERRY MUSTARD
This recipe is from The Complete Book of Home Preserving (Ball)

Makes about 7 4-oz jars

1 Cup red wine vinegar
2/3 Cup yellow mustard seeds
1 Cup water
1 T Worcestershire sauce
2 3/4 Cup cranberries (fresh or frozen)
3/4 Cup granulated sugar
1/4 Cup dry mustard
2 1/2 t ground allspice

In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from the heat and add mustard seeds. Dover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.

Prepare canner, jars, and lids.

In a blender or food processor fitted with a metal blade, combine marinated mustard seeds (with remaining liquid), water, and Worcestershire sauce. Process until blended and most seeds are well chopped (you want to retain a slightly grainy texture). Add cranberries and blend until chopped.

Transfer mixture to stainless steel saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 5 minutes. Whisk in sugar, dry mustard, and allspice. Continue to boil gently over low heat, stirring frequently, until volume is reduced by a third, about 15 minutes.

Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more mustard. Wipe rim. Center lid on jar, Screw band down until resistance is met, then increase to finger-tip 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.






Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 8:07 A

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From CRAZYNDNCOOK

Summer Fruit Cocktail

Lovely to behold, delicious to eat, the flavour of this lightly sweetened homemade fruit cocktail is accented with honey and mint.

Makes about 5 x 500 ml jars.

6 cups (1500 ml) prepared peaches, about 10 medium or 2.8 lb (1.2 kg)
3 cups (750 ml) prepared pears, about 6 or 1.7 lb (750 g)
2 cups (500 ml) seedless grapes, about 1 lb (500 g)
2 tbsp (30 ml) Fruit-Fresh® Fruit Protector
2 cups (500 ml) water
1- 1/4 cups (300 ml) granulated sugar
1/4 cup (60 ml) liquid honey
1 cup (250 ml) maraschino cherries, well drained & halved
5 fresh mint sprigs

• Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Blanch, peel, pit and chop peaches; measure 6 cups (1500 ml). As you work, place fruit in a colour protection solution-2 tbsp (30 ml) Fruit-Fresh® Fruit Protector dissolved in 4 cups (1000 ml) water. Peel, core and chop pears; measure 3 cups (750 ml), add to peaches. Remove grapes from stems; measure 2 cups (500 ml).

• Combine water, sugar and honey in a large stainless steel saucepan. Bring to a boil. Drain prepared fruit; add to syrup. Return to boil; boil gently 5 minutes; stir in cherries. Remove from heat.

• Place 1 mint sprig in a hot jar. Ladle fruit and hot syrup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit and syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mint, fruit and syrup.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

------
My Notes: I didn't use the mint, I used 1 cup sugar instead of 1 1/4, I think it could have used less, but the kids liked it. I also processed them in 1/2 cup jars instead of pint jars. I got 18 jars with leftovers for the kids to eat (I think it was almost 1 pint or a little more). I did one batch with maraschino cherries and one without, I added more peaches to make up the difference without the cherries.



Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 8:01 A

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How to Pressure Can Homemade Stock/Broth
Supplies:

A pressure canner (I love my All-American Canner!)
Pint or quart sized canning jars
Matching lids and rings
Beef or poultry bones
Veggies for the stock (Onions, carrots, celery, garlic, etc)
Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
Apple cider vinegar
A large stock pot or crockpot
Since I’ve already done a more in-depth beef stock tutorial, I won’t go into a lot of details here. Check it out for full instructions on using your slow cooker to make stock (it applies to chicken/turkey stock, too). Homemade stock is a beautiful thing- it’s frugal, infinitely more healthy than the psuedo-stuff at the store, and tastes heavenly!

Quick Stock Instructions:
Place your beef bones or poultry bones in a large stockpot or slow cooker. (I used one of my big pots for this, since my slow cooker gives me smaller amounts of stock and I wanted to make a full batch for my pressure canner.)



Add in various veggies that you have hanging around- even the slightly wilted ones. Toss in your favorite seasonings and a sprinkle of salt and black pepper. (There’s really no “wrong” way to do this…) Add 1-2 tablespoons of apple cider vinegar (this helps leach all the good stuff out of the bones). Cover with cold water and bring to a simmer, or set your crockpot on low.

Allow the stock to simmer anywhere from 8-24 hours. Skim off any impurities that may rise to the surface. When I use my slow cooker, I let it go over night. When using my range, I start it in the morning and pull it off after supper.

Strain the stock into glass containers and allow to cool in the fridge. The fat will rise to the top and harden. Be sure to skim it off before you proceed to the pressure canning step. (This is a two day process for me.)

Pressure Canning the Finished Stock
Pour your cooled, skimmed stock back into a large, clean stockpot and bring to a boil.

Get your pressure canner heating up as you prepare your jars and equipment. (Again, a full, in-depth tutorial on pressure canning can be found HERE.)

Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I prefer pint-sized since most of my recipes call for smaller quantities.)

Leave 1″ headspace. Seal jars and place in the pressure canner.

Process pints 20 minutes at 10 pounds pressure OR process quarts for 25 minutes at 10 pounds pressure.

**Important Note** Depending on your altitude, you may need to process this at a higher pressure. Since we are at high altitude, I can everything at 15 pounds of pressure. Check your canner’s owner’s manual for details.

Once the processing time is complete, remove the jars from the canner and allow to cool completely. Enjoy using your frugal, nutritious, ready-to-go broth in all of your favorite recipes!



Home canned stock… It’s a beautiful thing!



Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 8:01 A

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Thick and Creamy Homemade Tomato Soup Recipe from Prairie Homestead.

If you don’t have home-canned tomatoes at your disposal, just use two cans (14.5 oz each) of the store-bought version instead.

Thick & Creamy Tomato Soup
■4 cups crushed or diced tomatoes (do not drain)
■4 Tablespoons butter, coconut oil, or bacon grease
■1/4 cup chopped onion
■1/4 cup chopped celery
■3 Tablespoons flour (use your choice of white or whole wheat. I’m betting that even coconut flour would work in a pinch.)
■3 cups whole milk OR half and half
■3 teaspoons sucanat (or substitute 2 t. brown sugar)
■1-2 Tablespoons dried basil
■1 1/2 teaspoons sea salt
■1/4 teaspoon black pepper
■Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and celery and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.

Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.

Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.

If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)

Adjust seasonings if needed, then serve with a handful of shredded parmesan cheese on top.

This simple, real-food soup makes an excellent side to a hot grilled cheese sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread.

Tho I don't particullarly like those cold winter days, at least now I'm prepared for it with this warm and wonderful bowl of soup !!!

Patti / NE Ohio Zone 5
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 7:45 A

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From Gemini-Sky

How to Do Diced Tomatoes in the Oven...
1. Wash tomatoes.
2. Take off skins by boiling a pot of water. Poke tomatoes with a knife...Drop tomatoes in 6-8 at a time, depending on pot size.
Leave in boiling water 30 seconds to 1 minute and then put immediately into cold water. Skins will fall off.
3. Core and deseed tomatoes and cut into whatever size you want. (Quarters or pieces.)
4. Heat jars and put a pot of water to boil on stove.
5. Fill hot jars with tomatoes.
6. OOPS...preheat oven to 210 degrees F.
7. ladle boiling water over tomatoes and put on 2 pc lids and tighten.
8. Put jars in preheated oven so as to NOT be touching, all at once.
9. Leave in oven for 1 hour. DO NOT OPEN OVEN AT ALL.....
10. After 1 hr, turn off oven...AGAIN, DO NOT OPEN OVEN AT ALL...The cold air rushing in will crack your jars....
11. Leave in oven for at least 1 to 1 1/2 hrs, after the original hour, to cool or till room temperature.
12. Take out of oven and let stand on counter for 24 hrs.
They will still be nice and crisp and NOT Mushy.
You can add salt if you want...1/2 tsp for pints, 1 tsp for quarts.
** Can put pints and quarts into the oven at the same time for the same 1 hr.... at 210 degrees.
Hope this makes sense...Enjoy
Patti




Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 7:41 A

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From Gemini-Sky

Hungarian Pepper Spread/Mustard

8 Cups Ground * Peppers (about 50) **
1 Qt white vinegar
1 Qt yellow mustard
5 cups sugar

Combine in a large pot and simmer for 20 minutes.
Then mix in a small bowl, 1 cup flour (I use white whole wheat) with 3/4 cups of water. Pour in pot and boil til thickened.
Put into pints and hot water bath for 20 minutes.
Label and Enjoy...
Makes 9 pints

* can use any kind of Hungarian Peppers, from sweet to Hot. Make as sweet or as hot as you would like.

** I just made it for the first time and used a coarse grind on my food grinder. Next time, I will use the fine grind or use my food processor. Can make it chunky to smooth.

Enjoy ! ! !

UPDATE...I use my Food Processor and make the job quick and easy....
You can make the peppers as fine or as chunky as you like.



Edited by: CANNINGNANNY at: 1/20/2015 (10:45)
Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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6/26/13 7:38 A

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From Hilary-tee

PICKLED GRAPES.

1 Kg grapes.
salt.
1 piece root ginger.

Cut each grape at the stem, leaving the fruit unbroken. Place grapes in a bowl. Sprinkle each layer with salt and leave to stand over night. Rinse off salt and place grapes in pickle bottles/jars. Place one slice of whole ginger in each bottle. Cover with cold spiced vinegar, cork/lid and seal airtight.

To make the Spiced Vinegar.
1 and 1/2 cups vinegar. (white)
2 tablespoons sugar.
1/2 tablespoon peppercorns.
2 Cloves.
4 Allspice berries.
1 piece bruised ginger
1/2 teaspoon salt.
Place the vinegar, sugar and whole spices and salt in a saucepan. Bring to the boil and allow to simmer for 15 minutes. Allow to cool and strain before use.

Makes 3 x 300 ml bottles/jars.

Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 7:29 A

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From Countrycrone

Corn Relish (6 pints)

About 18 ears of corn
1 Cup sweet red pepper; chopped
1 Cup green pepper; chopped
4 Cups cabbage; chopped
1 Cup onion; chopped
2 Cup sugar
1 Tbs. kosher salt
1 Tbs. celery seed
3 Tbs. mustard seed
1 Tbs. turmeric
4 Cups vinegar
1 Cup water


1. Cook corn in boiling water for 5 minutes.

2. Plunge the corn in ice water to stop the cooking.

3. Cut corn from the cobs.

4. Measure 8 Cups corn kernels.

5. Combine corn with the remaining ingredients in pot and bring to a boil; simmer 10-15 minutes

6. Pack into hot pint jars; use a chopstick to make sure all the air bubbles are out; wipe the rim with a moist paper towel and then seal.

7. Use the boiling water bath method for 15 minutes.


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
6/26/13 7:27 A

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From Countrycrone

Western BBQ Beans


2 cups dried pinto beans
2 cups dried navy beans
1/4 lb. salt pork cut into 5 to 6 pieces
1 qt. tomato juice
1/4 cup dark molasses
2 tsp canning salt
1 cup chopped onions
1/2 tsp hot pepper sauce
1/4 tsp cloves
1/4 tsp allspice

1. Cover both beans with water and let stand for 12 to 18 hours in cool place.

2. Drain and cover with boiling water; boil for 3 minutes. Remove from heat & let stand 10 minutes; drain.

3. Combine tomato juice, molasses, onions, hot pepper sauce, salt and spices & heat to a boil.

4. Pack 1 cup of beans into each jar; add 1 piece of salt pork & then fill jars 3/4 full of beans.

5. Ladle hot sauce mixture over beans leaving 1 inch headspace.

6. Remove air bubbles .

Process @ 10 lbs. pressure.

Pints -- 1 hour 5 minutes
Quarts -- 1 hour 15 minutes


Yields about 5 pints


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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6/26/13 7:26 A

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From Countrycrone

5-Gallon Spaghetti Sauce

2 Tbs olive oil
5 lb ground beef
2 lb itallian sausage (no casing)
1 eggplant chopped
2 onions chopped
7 stalks celery chopped
1 lb fresh mushrooms sliced
1 lb carrots chopped
1 lb zuchini or yellow squash (about 6 large) chopped
4-5 fresh Roma tomatoes chopped
1 gallon tomato sauce
1 gallon canned Italian style stewed tomatoes
1 gallon tomato puree
5 cans tomato paste
2 packages of spaghetti sauce spices
3 cloves or 2 Tbs powder or 4 Tbs chopped jarred garlic
3 Tbs italian seasoning
3 tbs salt
3 tbs ground pepper
12-15 fresh basil leaves chopped
2 Tbs brown sugar


1. Prepare and wash all veggies before you begin:
Slice mushrooms.
Chop onion, squash, carrots, eggplant, celery, and fresh tomatoes.

2. In a large skillet coated with olive oil, heat skillet on medium heat.

3. Skin and press fresh garlic; add onions, basil and celery - add to oil.

4. Crumble ground beef and sausage into skillet and brown.

5. Add the rest of the veggies; cook until all of the veggies are softened (about 5 minutes).

6. Drain fat.

7. Transfer the meat mixture to a huge heated pot and add the tomato sauce, paste, puree, and stewed tomatoes.

8. Simmer on low heat until all ingredients are heated, about 20 minutes, stirring continually.

9. Add the seasonings and dry herbs to taste.

10. Add brown sugar (this helps neutralize the acid)

Serve with your favorite pasta.

You can bag and freeze the rest or
pressure-can at 11 lbs pressure for 90 minutes (pints & quarts)

* * * * *


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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6/26/13 7:24 A

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From Countrycrone

HOMEMADE VANILLA EXTRACT

1 pint high-quality vodka, rum or brandy **

5 whole vanilla beans



1. Split five vanilla beans lengthwise down the center to expose the seeds, keeping the ends of the beans intact.

2. Place beans in a pint of high-quality vodka, rum or brandy. I use a pint Mason jar with its' lid and screwband.

3. Store in a cool, dark place such as a cupboard or closet for at least four weeks. Shake the bottle several times a week.

4. Remove the beans, allow them to dry overnight, and add them into a pound of sugar in a container with a tight-fitting lid.

5. After a couple of weeks, you also have vanilla sugar which is great in recipes or drinks.



** I prefer vodka


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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6/26/13 7:18 A

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From GEORGIEGURLZ

Hot Pepper Butter This is good as a sandwich spread with meat fillings or as a chip dip.
2 gallons of hot peppers before grinding
1 Qt. dark vinegar
1 Qt. mustard
3 lb. brown sugar: may adjust to liking
3 Tbsp. salt
Grind peppers, add other ingredients. Boil 30 minutes. Add 1 C. flour paste made from flour and water. Cook 5 more minutes. yeild 11 pints. Place while boiling in jars and seal: or hot water bath 5 minutes. I prefer to Hot water bath for 5 minutes.


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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From GEORGIEGURLZ

Sauerkraut made in jars
3 1/2 tablespoons of salt per 5 lbs. cabbage
shred the cabbage finely
layer cabbage and salt in large pan about 5 lbs at a time and mash with potato masher or your hands...
pack solidly into jars leaving 1/2" headspace, fill with cold water. Put on the lid and band loosely. Place jars in a cake pan to catch the overflow from fermentation...Allow to ferment for 3-4 days or until you like it. When fermentation ceases, wash outside of the jars to remove any spillover from the fermenting process. Tighten the bands and process in boiling water bath 15 minutes.

UPDATE... 1-25-18

3 1/2 tablespoons of Kosher or Canning salt per 5 lbs. cabbage

shred the cabbage finely

layer cabbage and salt in large pan about 5 lbs at a time and mash with potato masher or your hands... The cabbage will get watery.

pack solidly (but not to solid) into jars leaving 1/2" headspace, fill with cold water. (The salt on the cabbage will make the brine). Put on the lid and band loosely. Place jars in a cake pan to catch the overflow from fermentation...Allow to ferment for 3-4 days or until you like it. When fermentation ceases, wash outside of the jars to remove any spillover from the fermenting process. Debubble and add water to 1/2" ... Wipe rims and replace with cleaned lids. Tighten the bands and process in boiling water bath 15 minutes.





Edited by: CANNINGNANNY at: 1/25/2018 (05:58)
Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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6/26/13 7:16 A

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From GEORGIEGURLZ

Zucchini Relish
10 C. chopped Zucchini
4 C. Onion - ground coarse
2 Green Peppers - chopped
3 Red Peppers - chopped (can use all green peppers red is for color)
Soak all the above ingredients in a pan with 1/4 C. salt for 2 hours. Drain.
Add:
3 3/4 C. Vinegar
6 C. Sugar
1 Tsp. Turmeric
1 1/2 Tsp. Celery Seed
Mix 3 Tbsp. Corn Starch and just enough water to make a thickening. Add to the other ingredients. Cook 3 minutes. Place in jars and hot water bath 5 minutes.


Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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9 Day Sweet Pickles

10-12 lbs 4-6" pickles (cucumbers) = 1 Peck approx.
1 1/2 cup Canning Salt (No Iodine)
1 pint vinegar
2 Tbl Alum

for spice bag
1 oz. Cinnamon Sticks
1 oz. whole cloves
1 oz. whole allspice
1 oz. whole celery seed

for syrup
8 lbs white sugar
2 qts vinegar

In a crock (#5 or6) (I use 16 Qt Stainless Steel stock pots) (can use enameled pots but NO aluminum !!!)
Slice pickles 1/8" to 1/4" thick and put in a salt brine strong enough to float an egg !
(about 6 qts of water and 1 1/2 cup canning salt to cover pickles). Put a plate on top to hold down pickles under the liquid. Leave for 3 days.
Then rinse and leave if FRESH Water for 3 days. again put plate on to to hold the pickles under the water.
On day 6 drain water and put pickles in a 12-16 qt stock pot and boil in 1 pt vinegar, 2 Tbl. Alum and water to cover. Bring to a rolling boil for 2 minutes. Drain and cool.
Wash thoroughly ( I fill my sink with cold water and toss the pickles around for a few minutes) Then drain and put back into the crock.

To Make the Syrup.
In another large pot, add sugar and vinegar and spice bag and bring to a boil.
(I let it boil about 5 minutes)
Then pour Hot Syrup over the pickles in the crock...It should cover the pickles.
Day 7 - 8
Drain syrup into a large pot and bring to a boil. Then put pickle back into crock and pour syrup over pickles.
Day 9
Drain syrup into a large pot and bring to a boil.
Pack pickles in jars (pints or quarts) full but not tight enough to break them.
Ladle hot syrup over pickles, remove air bubbles, clean rims and put on 2 piece lids tightly.
Place jars spaced so they do not touch out of any cool drafts. They will seal without any processing.
Enjoy.


Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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6/25/13 9:56 A

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Thank you for the welcome and answering my question, Jenny. I'm looking forward to learning a bunch from this group.

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Wanna....
You could can without ANY added salt if you want. Recipes often call for a teaspoon, but I only use a half a teaspoon and it is plenty for me. I can always add more if I feel it is needed.

That is one of the great joys of canning... we can tailor make foods just the way we like them and want them to be served to our families.

Welcome to the group!!! We are glad you are here! It's a great group and my absolute favorite in the SP universe!

I am thankful.


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6/25/13 8:19 A

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thank you JENNYFAYE55 for sharing how to can dry beans. I am always buying them and don't like all the salt in them. Do you think I could can without the added salt?

Edited by: CD14020312 at: 6/25/2013 (08:22)
CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
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How to Make Yogurt in a Mason Jar

I know this isn't a canning recipe, but I didn't know where to put it for safe keeping !

Friday, May 17, 2013


From Prairie Homestead
There are lots of reasons to make your own yogurt. But the most important?

It’ll make you feel like a homesteading rockstar.

Oh yeah.

Okay… so maybe that isn’t the *most* important reason, but it sure is fun.

And besides the rockstar-thing, homemade yogurt is super nutritious (hello probiotic-goodness without all the flavorings and additives…) and pretty darn frugal, too.

There are a million-and-one ways to make yogurt, and everyone seems to have their favorite method–Crockpot, yogurt maker, etc

I’ve tried a bunch of different methods, but I’ve settled on the one I’m sharing today. It’s the simplest one I’ve found (in my opinion), and I like that I don’t have to wash out my big ol’ stockpot or Crockpot when I’m done.

I like to make a gallon of yogurt (4 quarts) at a time since it stores for a long, long time without going bad. If you don’t want to make quite that much, the recipe can easily be halved or quartered.

How to Make Yogurt in Mason Jars

Supplies:
◾Large stockpot
◾Four quart-sized glass canning jars with lids
◾A thermometer (optional- see note below)
◾A small cooler

Ingredients:
◾1 gallon milk* (see note below)
◾8 Tablespoons of plain yogurt containing live, active cultures

Instructions:

Fill all four jars with milk, leaving a little room at the top– (around 2 inches). If you don’t have canning jars, you can use other repurposed glass jars instead. (It has to be glass- no plastic allowed!)

Place all four jars in the stockpot, and fill the pot with water. I usually shut it off when the water is about 3/4 of the way up the sides of the jars. If you are concerned about the jars rattling and breaking, you can place a small dishrag in the bottom of the pot before you set the jars inside.

Set the pot on the stove and bring the water to a boil. Allow the pots to simmer until the milk in the jars has reached 180-185 degrees F. (If you don’t have a thermometer, just look for a “skin” to develop on the top of the milk.) If the milk goes beyond 180 degrees, don’t worry- it’s not the end of the world.

Carefully remove the jars from the pot (HOT!) and allow them to cool down to 110-120 degrees F. Now there are several ways to accomplish this. Some folks advise sticking them a sink filled with cool water, but I’ve found that leads to a lot of broken jars… So instead, I take the lazy way and just allow them to sit on the counter until they have cooled. I loosely cover the jars with a lid and let them sit for 30-60 minutes (I want the heat to be able to escape, but I don’t want dust/dirt/bugs getting inside.)

Check them periodically with your thermometer and give the milk a stir to mix up any hot spots.

If you don’t have a thermometer– just feel the outside of the jars. You want them to be warm, but not too hot to touch. You are going to innoculate the milk with a live bacteria, and the bacteria likes warmth. However, too much heat will kill it– so anything that is too hot for your hand is probably too hot for the bacteria as well.

Once the milk has cooled sufficiently, gently stir 2 Tablespoons of yogurt into each jar and cap the jars (I never really measure– I just eyeball it…). Now, the incubation process begins.

There are a lot of different ways to keep your yogurt warm. Some folks like to stick it in their oven and leave the light on, but that is a recipe for disaster at my house. (I can be scatterbrained sometimes…) Therefore, I prefer the cooler method.

You’ll need to keep the yogurt at 110-120 degrees while it incubates, and the easiest way I’ve found to do this is to place the jars in a small cooler, and then fill the cooler with warm water. You might need to replenish/reheat the water once or twice throughout the process, but for the most part, it works pretty darn good. Just make sure to keep the cooler in an out-of-the-way place and don’t bump or move it.

Allow the yogurt to incubate for a minimum of 8-12 hours (I generally start my yogurt around 9 am, and then remove it from the cooler right before I head to bed). You can leave it longer if you like, but the longer it sits, the tangier it will get. Once the incubation process is complete, remove the jars and place them in the fridge. Allow the yogurt to cool completely before eating (it will thicken a bit as it cools).

Eat plain or flavor it to your liking. Our favorite toppings are fresh fruit, maple syrup, raw honey, homemade jam, or nuts.

Homemade yogurt is also splendid in smoothies, or use my soft-cheese technique to make yogurt cheese and whey (and we all know there are lots of things to do with whey!).

Kitchen Notes:
◾Use the highest-quality milk you can for this recipe– however– it does not have to be raw, since you are “cooking” the milk at the beginning anyway. Raw yogurt is a tricky topic, as it tends to be pretty runny. My family prefers thicker yogurt, and since the bacteria that is added to the milk gives it a probiotic-punch, I don’t feel bad “cooking” it in this one application.
◾Goat milk can be used for this recipe– but be forewarned– goat yogurt is peculiarly runny as well. You can add a variety of thickeners to goat yogurt, or try straining through cheesecloth to remove some of the whey. Or, just drink it if you don’t mind it being a tad on the liquid-side.
◾Some yogurt methods say to sterilize all equipment before starting the process, but I usually don’t… Maybe I’m really living on the edge, but I figure the boiling process is good-enough for my already-clean jars. If you are nervous, then feel free to sterilize first.
◾You can purchase specific cultures for making yogurt, and those work fine as well. I prefer using high-quality yogurt from the store as my starter culture, since it’s easier to obtain. Just make sure the carton specifies LIVE ACTIVE CULTURES. Some of the more processed brands do not contain live bacteria and they won’t work for this recipe. A big carton will make many batches of homemade yogurt, and you can freeze the rest in ice cube trays to keep for later.


Gosh She Sure Writes a Great Blog !!!!

Thank You for reading My Blog and Enjoy Your Yogurt !!!!

Here's the link to the Original Blog...Do check out her site for some other Great Ideas....

www.theprairiehomestead.com/2013/05/

Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
5/15/13 7:46 A

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canning asparagus

just cut up any asparagus you have to place into jars and can. Just make sure to discard the thick, tough portions.


canning asparagus

If your asparagus has not already been washed, then before you cut it soak it in ice water in your sink for a few minutes first.

Place your jars, lids, and screw bands in the dishwasher to sterilize, and put your pressure canner on the stove to start the water heating up.

While you are cutting up the asparagus put a tea kettle of water on to boil, or fill a large sauce pan with water and bring it to a boil.




After you have packed the asparagus pieces into a jar, pour the boiling water into the jars, leaving 1 inch head space. Use a plastic utensil such as a narrow spatula to run around the inside of the jar to remove any air bubbles. You can add 1/2 tsp. salt for pints or 1 tsp. salt for quarts, but that is completely optional.

Wipe off the rims of the jars with a clean towel and place lids and rings on jars.

Bring pressure canner to 11 pounds pressure and process 40 minutes for quarts or 30 minutes for pints.

Let pressure canner completely release pressure before opening it to remove jars. Let jars cool on a towel on the kitchen counter. These can be stored in the pantry for at least a year.


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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5/8/13 10:29 A

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Easy Peasy Cultured Buttermilk
{from our homemade pantry}



I'm not sure why I haven't shared this sooner since making homemade buttermilk is about the easiest thing to do. Really! And if "easy peasy" isn't enough to entice you to try making your own, you should know that you'll save money, too, which is always a good thing. :)

Why use buttermilk?

Let me begin by saying that there is a definite difference between old-fashioned buttermilk and what is commonly known as buttermilk today. True buttermilk is the leftover liquid when making butter from cream, while modern buttermilk (what is available at the grocery store) is made by adding lactic acid bacteria to pasteurized-homogenized milk and allowing it to culture. I've used both and still have a lot to learn, but one thing I know for sure is that buttermilk is good for you because, like yogurt and kefir, buttermilk is a probiotic food that helps keep the digestive tract healthy.

The lactic acid in buttermilk makes it perfect for soaking grains as it neutralizes the phytic acid which improves digestibility and absorption of nutrients. In fact, I use it to soak oats overnight for our version of "instant" oatmeal. Some people including my sweet mother-in-law drink buttermilk straight, but I just can't bring myself to pour a glass. Perhaps it's an acquired taste and texture thing...

And although I'm not a southern girl (I did spend almost a year and a half in Austin during the early 80s), I love using buttermilk to make light and fluffy buttermilk biscuits, pancakes, muffins [cornbread muffins & buttermilk muffins], and, of course, our homemade buttermilk Ranch dressing -- yum!

Ready to try making some for yourself?

Easy Peasy Homemade Buttermilk
makes just under 3 cups

2/3 c. cultured buttermilk
2 c. milk (whole organic milk or raw milk)
1 quart sized mason jar w/ lid

Measure cultured buttermilk...

Pour into a quart sized mason jar along with 2 cups milk. Screw on a lid and shake to blend. Allow to culture in a warm place for 12 - 24 hours (I set my jar next to my Bunn coffee maker since it's always warm).

Check by tipping the jar; if it's nice and thick and leaves a film on the jar when tipped back, you'll know it's ready. Open the jar and sniff -- it'll smell just like buttermilk...because it is. :) Store in the fridge and be sure to make up a new batch before you run out. If you do forget and get really low, you can cut the recipe in half (using only 1/3 cup buttermilk and 1 cup milk) and then use 2/3 cup from that batch to make another one. See? Easy peasy. :)

Visit our Homemade Pantry page for more "healthier version" ideas -- save money and avoid all those nasty artificial ingredients by making your own!

Wishing you all a blessed week,

~Lisa



Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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5/8/13 8:59 A

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Canning dried beans-
I do NOT soak prior to canning. I just pick through them and rinse just enough to feel like they are clean.

Here's the basic recipe...

Put 2/3 cup in a jar... dry, sorted, rinsed, not soaked because I don't want them to swell yet.

I put 1/2 tsp salt in each jar and whatever spices I want for whatever kind of beans I'm making.

I add enough water to leave a full inch of headspace.

Seal with hot caps (cold rings).

Pressure can with 10 minute vent, 75 minutes jiggling, natural cool down.

They turn out perfect. So you can literally do a jar or jars of beans on the spur of the minute if you see you have space to add a jar when you are canning something else with that time requirement.

I keep jars of beans on hand ALWAYS. I can't see paying a dollar or more for a can of beans when I can make four pints for about a dollar! Plus these jars are COMPLETELY full at the end and you aren't paying for a lot of watery, over-salted beans. (But then, I'm preaching to the choir, aren't I?)

I am thankful.


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On the canned pork and beans, I use turkey ham rather than salt pork and it saves a few calories.

I want to try the dilled asparagus and/or beans. That's going on my to do list. The recipe is similar to how I can brussel sprouts.

I am thankful.


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5/4/13 7:20 A

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From Martylynn...

I found this recipe years ago in an old canning book of my mother's.

Dilled Asparagus or Green Beans

2 lbs trimmed asparagus or green beans
1 tsp. ground red pepper
4 cloves garlic
4 tsp. mustard seed
4 heads dill (I use tsp. dill seed each jar)
2 cups water
1/4 cup salt
1 pint vinegar

( I seem to run short of the pickling solution (vinegar, salt, water) so I make 1 and 1/2 the recipe)

Pack trimmed asparagus or stemmed green beans uniformly in hot, sterilized jars.
To each pint add 1/4 tsp. red pepper, 1 clove garlic, 1 tsp. mustard seed and 1 head of dill.

Heat together water, salt and vinegar. Bring to a boil; pour over asparagus or beans.

Seal at once. Makes 4 pints.

I also learned through experience that when you live at a higher altitude things seal differently! Some of my jars didn't seal! I would recommend a 5 minute boiling water bath for under 1000 feet elevation and 10 minutes for above for the pickled asparagus/bean recipe. I took those minute amounts from a dilly bean recipe on the canning site.
Enjoy!


Edited by: CANNINGNANNY at: 5/4/2013 (14:03)
Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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How to Can Homemade Pork and Beans
by Rachel Paxton
From Creative Homemaking
www.creativehomemaking.com/recipes/p
or
k-and-beans.shtml

Do go look at her site...Very interesting !!!!

Recently I have become very interested in food storage. In the past couple of weeks I have been doing a lot of reading about canning beans, and I found this great recipe for canning pork and beans. This recipe is definitely a keeper.

If you are working on food storage, then one of the items you might consider stocking up on is navy beans. I bought a 25 pound bag of navy beans for about $20 at my local Cash and Carry grocery wholesaler. I store the beans in a food grade 5 gallon container.


I used navy beans to prepare this recipe, but you can use any other beans you have, such as Great Northern beans or pinto beans. This recipe yields eight pint jars of pork and beans.
Ingredients:
2 lbs. navy beans
1/4 c. brown sugar
2 medium onions, chopped
1 tsp. yellow mustard
2 tbsp. molasses or honey
2 (15 oz.) cans tomato sauce
3 c. water
1 tbsp. salt
8 pieces bacon or salt pork
Sterilize your canning jars (8 pint jars or 4 quarts) and start heating up your pressure canner (beans have to be pressure canned).
Place 1/2 c. dry beans into each jar. They do not need to be soaked first, but rinse and sort through them first. Next divide up the onions evenly among the jars. Add a piece of bacon or salt pork to each jar.


In a sauce pan, combine mustard, molasses, brown sugar, tomato sauce, and water. After the mixture comes to a boil, carefully ladle 1 c. of the sauce into each jar. Fill the jars with additional boiling water, leaving 1 inch headspace. Wipe the jar rims with a damp towel and place the lids on jars.
Process jars at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.
I was so excited to try these beans that I had to open one of the jars the day I canned them. They are delicious. The beans turn out nice and soft, just like the beans from the store. They are so easy to make, I will definitely be making them again.
These jars can be stored for a year or more in the pantry. New to pressure canning? Here are some basic beginning instructions for using pressure canners.

I can't wait to try these...We Love Beanies and Wienies !!!


Patti / NE Ohio Zone 5
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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4/26/13 7:52 A

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Canning Dried Beans from Prairie Homestead.
Is this how you do it Jenny?

www.theprairiehomestead.com/2013/04/
ho
w-to-can-dry-beans.html


Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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4/22/13 8:02 A

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STRAWBERRY SAUCE/TOPPING

4 cups mashed or blendered strawberries
1/2 cup granulated sugar
1/2 packed brown sugar
grated rind and juice of one lemon
1 tablespoon fancy molasses (I used treacle)
1 tablespoon raspberry wine vinegar (I used balsamic vinegar)

Sterilize bottles or jars according to specifications.

Add all ingredients into a pan and bring to the boil. Turn it down to a rolling simmer until sauce is as thick as you like. Taste and adjust the sugar (could be a little tart) making sure you have dissolved the sugar. Pour sauce into bottles or jars and put lids on immediately. If you wish you can process in a water bath for @ 15 minutes.

Peace and long life - Jules

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PLUM CHEESE OR SPREAD

This is made with the leftover plum flesh when making Plum Cordial.

Process the plum flesh until it is smooth.

Place equal parts plum flesh and sugar into a pan, on medium heat and stir until sugar has dissolved. Bring to the fast simmer and simmer, stirring until it reaches 105 C (220F) or until setting point has been achieved.


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PLUM SYRUP/CORDIAL

2 kg (@4 1/2 lbs) plums, pips removed
600ml (@20 oz) water

Put both ingredients in pot, bring to the boil then simmer until very soft. Strain in either a strainer or a muslin bag.

For every litre (35 oz) add 700g (25oz) sugar cook for approximately 5 minutes until it starts to become a little thick, bottle into sterilized bottles.

Keep the plum flesh left over to make a Plum Cheese or Spread



Edited by: FLOWERDALEJEWEL at: 4/23/2013 (04:07)
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RED ONION RELISH

1 Tsp Oil
2 Garlic cloves crushed
1/3 cup Balsamic Vinegar
1 Bay leaf
4 Large Red Onions sliced or chopped finely
1 cup Brown Sugar
1/2 cup Red Wine Vinegar
Salt and Pepper
1 Tblspn Butter

Cook onion in oil slowly until soft (it should not brown). Add remaining ingredients, bring to a fast simmer stir and reduce heat and cook uncovered for @ 20 minutes or until liquid has reduced to your liking add the butter in the last 10 minutes or so (it adds a lovely caramalized flavour). Taste and adjust seasonings and perhaps sugar if it is too vinegary.
Spoon into sterilized jars and seal while hot.


Edited by: FLOWERDALEJEWEL at: 3/4/2015 (05:20)
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3/19/13 4:30 P

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Lemon Lily what is the recipe for your dried tomato Jam? It sounds so good!!!

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Gemini Sue, if there's meat or legumes or something like that you have to pressure can it 10 lbs for about 75 minutes, I think. What you do is pick the ingredient in the soup that needs to can the longest, usually pressure cook. At least that's what I was told to do. Anyone else?

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As of today, this thread is now a Canning Recipe Thread...
Please post your Canning Recipes Here !!!!

Edited by: CANNINGNANNY at: 3/17/2013 (07:32)
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I cooked Bob's Red Mill Vegi Soup Mix in my crockpot, now I want to can it in quart jars?

Water Bath? how long, since it is cooked & still on, so hot? or can I put in jars add lid & ring and let seal?

Can I also make in canning jars not cooked first, how long? I have another 28 oz bag.

thanks
Linda

Edited by: GEMINISUE at: 1/20/2013 (17:21)
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Good Morning...
I have never tried it but many here have. I have often thought about it, but I can't remember ever eating meat out of a can and liking it...
OOPS, I do like canned chicken (Like tuna). I make chicken salad out of it.
OK...I guess I should try canning chicken.
Yes, You MUST use a pressure canner.
Here's a link for EHow...
www.ehow.com/how_2106132_can-meat.ht
ml

Be sure to keep scrolling past the directions for Tips and Other Ideas....

Patti / NE Ohio Zone 5
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CD10471403 Posts: 2,722
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Hi
Has anyone canned meat. I assume you would have to use pressure cooker but have never tried it.

pictureme101

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The "fresh" veggie type of bruschetta is way different (and super yummy), but there are lots of tasty versions of this that you can preserve in jars.

I have a (canned) sundried tomato "jam" that has caramelized onion in it. It's very rich, and even though it's on the sweeter side, it's definitely a sweet-savory spread that is great baked on baguettes topped with parmesan cheese. Try a bit of pesto spread on the bread first to give it a nice kick.

Also, roasting halved cherry tomatoes with a drizzle of EVOO, a dash of salt, and a pinch of brown sugar @ 325 for about 40 minutes (I think...just keep an eye it) is great on bread, topped with fresh basil - and is great preserved also.

Hope this is helpful to you.

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thanks for your help gem, i kinda thought so. maybe i'll make a small batch and cook it to see how it would taste, and if its not to bad, it do it. i'll let you know how it comes out. thanks again!!

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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
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Good Morning Jane and Welcome to the team andCanning !!!!
Gosh, I don't think that the integrety will be saved by canning it.
Everything must be hot so it will lose it's freshness.

Patti / NE Ohio Zone 5
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hi guys, i'm new to the group, and to canning. my name is jane. two years ago i made beach plum jelly, and it came out real nice, very tasty. but now i would like to put up some bruschetta. as i'm sure you all know, this is a raw product, and i believe i would have to cook it in order to can it, and i dont want to ruin to integrity of the salad by doing so. is there any way around this?

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There is so much knowledge in this team. Wonderful.

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Thanks for the information Patti!

Dawn

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Good Morning Dawn ! And Welcome to the Team !!!!
I freeze my pumpkin...I have tried to can pumpkin butter b/4 but they almost all popped their seals...
I think it's because it was thick and some tiny air bubbles were impossible to get out of the jars...
Here are some links on how to can pumpkin cubes...
Looks like they need to be pressure canned.

www.pumpkinnook.com/cookbook/canning
.h
tm


www.pumpkinpatchesandmore.org/pumpki
nc
anning.php



Not sure about the point of pumpkin in cans is not really pumpkins !

Edited by: CANNINGNANNY at: 9/6/2012 (07:08)
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Hi!

I'm new to the group and to canning. I love pumpkin and was looking for some recipes and saw something online that pumpkin cannot be canned and that pumpkin found in cans at the store isn't really pumpkin. It had something to do with the pH and water content. This was a surprise to me. What do you say? I'd really love to be able to can my own pumpkin because I like eating it through-out the year. Thanks! Dawn

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You're So Very Welcome...Glad I could Help...
Happy Canning !!!!

Patti / NE Ohio Zone 5
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Even if you are on the right track, you will get run over if you just sit there.



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ROSALIEESTHER's Photo ROSALIEESTHER Posts: 7,893
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Oh my gosh! This is SO helpful. Thank you very much.

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"I think I can. I think I can. I think I can." The Little Engine Who Could



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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
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Good Morning... just make sure they are not touching eachother. Evenly space them in the backet and make sure the water is covering them by 2" s...
Maybe you are boiling them to hard. Use a lower heat just to keep a rolling boil. Maybe med-high.

Are you filling the basket and then lowering it into the water? That's what I do.
If there is not enough water to cover by 2" then add more water.
But make sure that everthing is hot,,,jars and salsa then lower into the hot water or the jars will crack. Return to a medium boil then start timing.

Here is a link on the process...Keep scrolling down the page to find it.
www.pickyourown.org/water_bath_canni
ng
_directions.php


To be honest, I don't process anything with tomatoes.
Fill your very hot jars to 1/4' head space with very hot (boiling) salsa, clean rims, put on 2 pc lids and tighten.
Set a side out of drafts and let cool. They will seal themseves.
I do this with jams and jellies, and pickles (anything with vinegar).
Try a few jars and see if it works for you.
It should work as long as everything is very hot...Jars and salsa.
Hope this helps.



Edited by: CANNINGNANNY at: 8/18/2012 (07:06)
Patti / NE Ohio Zone 5
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ROSALIEESTHER's Photo ROSALIEESTHER Posts: 7,893
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Is there a trick to fitting all the cans into the canning basket? I have only canned 6 point jars of salsa and they fell all over the place.

Eventually got them to sort of lie in place with the help of tools, but they never seemed to really fit.

Still manages to get the lisa to seal, but want my to can again today and would like it to be less trouble. Thanx.

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CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
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Please post your canning questions here.
And put your recipes in the Recipe Box Thread.

Edited by: CANNINGNANNY at: 9/21/2018 (10:03)
Patti / NE Ohio Zone 5
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