STILL CANNING: PIES IN A JAR~BLUEBERRY, APPLE, PEACH & BLACKBERRY!

BLUEBERRY PIE IN A JAR

This is an excellent way to can blueberries for a quick and easy pie. Cost less than those store bought pie fillings!

INGREDIENTS:

7 quarts fresh blueberries
4 1/2 cups white sugar
3 tablespoons lemon juice
1 tablespoon salt
10 cups water, divided
1 cup cornstarch

DIRECTIONS:

Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year. Recipe Yield 7 quart jars
Recipe by Patricia Canerdy

APPLE PIE IN A JAR

This is great to do when apples are abundant. Cost less than those store bought pie fillings and easier than making pies to freeze.

INGREDIENTS:

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples

DIRECTIONS:

Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year. Recipe makes 7 quarts.
Recipes from allrecipes.com

PEACH PIE IN A JAR

I can smell those fresh Peach Pies baking during the holidays!

INGREDIENTS:

6-lbs. peaches (about 12 large)
1 cup plus 2 tbsp. bottled lemon juice
3-3/4 cups water
5 cups sugar
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg

DIRECTIONS:

Peel, pit, and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches
will now peel easily. Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims, and seal. Process quart jars in a water bath canner for 30 minutes. Makes 5 quarts

BLACKBERRY PIE IN A JAR

INGREDIENTS:

6-quarts fresh blackberries
7 cups granulated sugar (can make slight adjustments for tartness of berries)
1 3/4 cups Clear Jel
1 teaspoon cinnamon
9 1/3 cups water
1/2 cup lemon juice (this is for safety, do not decrease amount)


DIRECTIONS:

Select top quality, firm, ripe berries. Rinse berries and set aside.
Measure lemon juice and set aside.
Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles. Quickly add lemon juice and boil 1 minute, stirring constantly. (you may add more water at this point if you wish to have a berry topping instead of pie filling). Remove from heat and fold in berries.
Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.
Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet. Each quart of pie filling will make an 8- or 9-inch pie.

CANNING WEEK: PUMPKIN BUTTER, PEACH BUTTER, PEAR BUTTER, APPLE BUTTER, HEAVENLY JAM, GARFIELD JAM, RHUBARB JAM DELUXE & EGGPLANT MARMALADE!

APPLE BUTTER

Apple butter is like a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes or over ice cream. This is much better that what you can find in the stores!

INGREDIENTS:

8 pounds apples -- see * Note
2 cups cider
2 cups vinegar, 5% acidity
2 1/4 cups white sugar
2 1/4 cups brown sugar - (packed)
2 tablespoons ground cinnamon
1 tablespoon ground cloves

* Note: Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh or
other tasty apple varieties for best results.

DIRECTIONS:

Wash, remove stems, quarter and core fruit. Cook slowly in cider and
vinegar until soft. Press fruit through a colander, food mill or
strainer. Cook fruit pulp with sugar and spices, stirring frequently.
To test for doneness, remove a spoonful and hold it away from steam for 2
minutes. It is done if the butter remains mounded on the spoon. Another
way to determine when the butter is cooked adequately is to spoon a small
quantity onto a plate. When a rim of liquid does not separate around the
edge of the butter, it is ready for canning.
Fill hot into hot sterile half-pint or pint jars, leaving 1/4-inch
headspace. Quart jars need not be pre-sterilized, but jars should be hot
prior to filling. Adjust lids and process for 10 minutes in a
boiling-water bath.
To sterilize empty jars, place them right-side up on the rack in a
boiling-water canner. Fill the canner and jars with hot (not boiling)
water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes
of less than 1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain hot sterilized
jars one at a time as filled.
This recipe yields 8 to 9 pints.

CROCKPOT APPLE BUTTER

This recipe for Apple Butter is slap you in your face easy there is really no excuse not to make it. The crock pot does all the work for you + while you sleep it doesn't get much better than that. When morning rolls around you will smell all that wonderful goodness as soon as you walk in the kitchen.

INGREDIENTS:

4 pounds cooking apples
2 cups cider
3 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon ground allspice

DIRECTIONS:

Stem and quarter apples; do not peel. Cook apples and cider, covered, in
crock pot on LOW for 10 hours. Add sugar and spices and continue cooking
for 1 hour or more uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter.
Pour into hot sterilized jars.Process in a hot water bath. Store in a cool dry place or pour into freezer containers and freeze.
This recipe yields 10 six-ounce jars.

PEACH BUTTER

This easy peach butter recipe calls for just three ingredients -- fresh peaches, water and sugar. My mother never used spices in her peach butter,saying they "took away" from the fresh-fruit flavor and I have to agree.

INGREDIENTS:

3 1/2 pounds peaches, washed & pitted (no need to peel)
1 3/4 cups granulated white sugar
1/2 cup water

DIRECTIONS:

In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.

SLOW COOKER
Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

STOVETOP
Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
This recipe yields 2 half-pints and one smaller jar

PEAR BUTTER

Pear butter is lightly scented with orange and nutmeg. This is an old recipe from the 2001 Ball Blue Book Guide to Home Canning Freezing & Dehydration.. Its taste is so good on toast or even on top of steak or chicken

INGREDIENTS:

7 pounds medium pears -- quartered, cored
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice

DIRECTIONS:

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.
Cook pears until soft, adding only enough water to prevent sticking (about
1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp;
combine with sugar in a large saucepot, stirring to dissolve sugar. Add
remaining ingredients, cook until thick enough to round up on a spoon. As
mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.
This recipe yields about 4 pints

PUMPKIN BUTTER

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday desert. "Pumpkin Pie in a Jar".

INGREDIENTS:

3 cups mashed cooked or canned pumpkin
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice

DIRECTIONS:

Combine all ingredients in a medium saucepan; stir well. Bring to a boil;
reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth
and thickened.
Quickly pour pumpkin butter mixture into hot jars, filling to 1/4-inch
from top. Wipe jar rims clean. Place lids with bands on and process in a
boiling water bath 15 minutes.
This recipe yields 4 half pints.

HEAVENLY JAM

I use to do a lot of canning and tried to put up plenty of jams and jellies for winter. This mixture of fruits makes it really unique. This is great on biscuits or any homemade bread. Nice way to use up those leftover fruits.

INGREDIENTS:

2 medium oranges
1 lemon
1 pinch baking soda
6 medium pears
6 medium peaches
6 medium apples
Sugar equal to amount of fruit.

Note: This recipe does not require pectin.

DIRECTIONS:

Grind unpeeled oranges and lemons in a food processor or grinder; transfer
to a large kettle. Add baking soda; simmer for 10 minutes.
Peel remaining fruit; grind then crush it. Add to orange mixture; measure
and return to kettle.
Add sugar equal to the amount of fruit. Boil until thick, about 30
minutes. Pour it into hot jars, leaving 1/4-inch head space. Adjust
caps.
Process for 20 minutes in a boiling hot water bath.
This recipe yields about 7 pints.

GARFIELD JAM

This is an incredible jam that is so pretty, tasty and great to give as gifts. I usually can 30 jars of this at the end of summer and have them on hand for Christmas gifts. Everyone loves this one and I know that you will too.

INGREDIENTS:

4 pounds plums -- pitted
4 pounds peaches -- pitted, peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves

DIRECTIONS:

Boil plums, peaches until tender very slow. Add brown sugar, vinegar,
cinnamon, and cloves. Boil until thick.
Remove from heat, ladle into hot sterile jars, leaving about 1/4-inch
headspace. Cap and give a 5 minute hot water bath.
This recipe yields about 5 pints.

EGGPLANT MARMALADE

This is a nice Vegan recipe. Creamy, buttery Brie Cheese is a choice foil for this piquant eggplant marmalade. Serve it on multi-grain toast! I used all the eggplants my son kept bringing me...Now I wonder if I can use the zucchini?

INGREDIENTS:

2 pounds eggplant
4 cups sugar - (2 lbs)
4 cups water
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
Juice of 2 large lemons
Grated rind of 1/2 lemon

DIRECTIONS:

Wash, peel and dice the eggplant. Barely cover with water in a preserving
kettle and boil for about 10 minutes; drain and set aside. Make a syrup
by combining the sugar, water, nutmeg and cinnamon and bringing them to a
boil. Add the eggplant. Remove from heat, cover and allow to stand
overnight.

The next day, remove the eggplant with a slotted spoon and boil the syrup
for 20 minutes to thicken it. Return the eggplant to the kettle and boil
for 30 to 40 minutes until the syrup sheets when dropped from a spoon (2
drops forming on the edge of the spoon, coming together and falling as 1
drop), or until a jelly thermometer reads 220 to 222 degrees. Stir in the
lemon juice and grated rind. Ladle into hot, sterilized jars and seal.

To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a cap and screw band on tight & give a 5 minute hot water bath.
This recipe yields about 8 half-pints.

CANNING WEEK: PICKLES~DILL, BREAD & BUTTER, OKRA, ZUCCHINI, RE-DONE & PICKLNG SPICES RECIPES

PICKLING SPICE RECIPE I

INGREDIENTS:

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger
Mix together all the ingredients.
Store in a small, airtight jar up to 2 months.
Makes about 1/4 cup.


PICKLING SPICE RECIPE II

4 cinnamon sticks (each about 3 inches long)
1 piece dried gingerroot (1 inch long)
2 tablespoons mustard seeds
2 teaspoon whole allspice berries
2 tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all

DIRECTIONS:

Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.
Store in a small, airtight jar up to 2 months.
Recipes from What's Cooking America

BREAD & BUTTER PICKLES

You should make pickles because you enjoy it, not to save money, unless you eat an astonishing volume of pickles. Just spoon the boiling hot stuff into a jar and put the lid on, with no “processing” and no need for a special canning pot. Typically the lid will suck down and seal as they cooled. If one does not, it should became the first eaten.

INGREDIENTS:

2 quarts sliced medium cucumbers
3 medium white onions sliced
1 green pepper chopped
1-2 cloves garlic
1/6 cup canning salt (i.e. 2 Tbsp + 2 tsp)

DIRECTIONS:

Combine ingredients in large glass bowl; cover w/ cracked ice and mix. Let set 3 hours, then drain in a colander. Remove garlic. In a large pot, combine this cucumber mixture with
2.5 cup sugar
3/4 tsp turmeric
3/4 tsp celery seed
1 Tbsp mustard seed
1.5 cup cider vinegar
Heat just to a boil and pour in jars. Keep for a few weeks before eating. Makes 4 pints (double everything for quarts)

SHARING A FEW TIPS:

Scrub the cucumbers with a kitchen scrub brush , fresh from the garden they have nubs and lots of dirt.
Slice an inch or so off each end of the cucumber and use an electric food slicer for consistent size pickles.
Thinly slice the onions into rings, using the food slicer or a mandolin and separate into rings.
Quarter the green peppers and use the mandolin for consistent, very thin slices.
Easily peel the garlic by placing on a flat surface and pressing firmly with the side of a knife blade or flat-bottomed cup.
If you are purchasing your cucumbers make sure to visit the farmer's market early in the morning and pick out firm, uniform sized cucs.

SLICED DILL PICKLES FOR BEGINNERS

Here’s an easy pickle recipe for beginners. These make your everyday run of the mill dill pickle slices great for putting on hamburgers.

INGREDIENTS:

3 quarts of water
1 quart of vinegar
1 cup of canning salt
3 1/2 pounds of cukes cut into slices
Whole dill

DIRECTIONS:

Combine all ingredients except dill and bring to a boil.
Get your jars ready - this makes 4 - 6 quarts or 8 - 12 pints depending on how well you pack your jars.
Boil the jars to ensure they are sterile (boil rings as well especially if pre-used.)
Remove jars and add your dill heads and leaves to the jars more or less depending on your taste now pack with your sliced cukes (note that this recipe calls for you not to cook the cukes beforehand).
After packing your jars, pour your vinegar water mixture into your packed jars. Place lids and rings and process for at least 25 - 30 minutes (remember your cukes were not cooked beforehand so you have to leave them longer to insure they get cooked to the middle).
After removing jars listen for that satisfying pop of your lids sealing. These need to sit in their jars for a couple weeks before they are ready.
For a variation on this recipe, add crushed garlic and slices of uncooked onion to your jars to get some zest.

DILL PICKLES

"This recipe for Kosher style dills was given to me 50 years ago by my aunt Nettie. The two things she found critical to crisp dill pickles were soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills. She also used water from a mineral springs so I always use bottled water.

INGREDIENTS:

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
6 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

DIRECTIONS:

Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

ZUCCHINI PICKLES

These pickled zucchini are amazing.

INGREDIENTS:

1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric

DIRECTIONS:

Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best, but a good sharp knife is fine, too. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry.
Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)
Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Makes 3 cups
Adapted from Judy Rodgers' "The Zuni Café Cookbook."

SPICY PICKLED OKRA

Make good use of an abundant summer okra harvest by whipping up these spicy pickles.

INGREDIENTS:

3 1/2 lbs. small okra pods
5 cloves garlic
5 small fresh hot peppers
1 quart water
1 pint vinegar (5% acidity)
1/3 c. pickling salt
fresh dill (1 or 2 sprigs per jar)

DIRECTIONS:

Pack okra tightly into hot sterilized jars, leaving 1/4 inch headspace. Place a clove of garlic, a hot pepper and the dill sprigs in each of the jars.
Combine remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over okra, leaving 1/4 inch headspace.
Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes.
Makes 4 to 5 pints.
Recioe from epicurean.com



TERRI’S TO DIE FOR PICKLES

My friend Terri, from Mississippi, sent me a quart jar of these pickles and they are the best re-done pickles I have ever ate…so naturally I asked for the recipe and here it is. You’ll are going to love them!
Well, here is my recipe for my pickles. Let me tell u a few things before I give the recipe. I usually get the gallon jar of hamburger slices at Sam’s. I think they are around $3.74. Really cheap. I usually try to get around 4 jars as I want to make a few and might as well do it all at once. The secret to the pickles is to drain them well. When I first made them I learned a few things the hard way. One was draining them. If you don’t the juice will be thin and watery, they r still good, but not like I like. I pour a jar of pickles into a colander and every once in awhile, I shake it to release more juice. Then when I put them into the sterilized jars, until the syrup is done, I constantly turn the jars over and drain them to release the juice. I strive for the least amount of pickle juice. You will see what I mean when u make them. My recipe doesn’t call for peppercorns, but I put a lot in it(I get those at sam’s too), also the garlic, I put a lot of the chopped, as I love a lot of garlic in mine. I don’t use what it recommends. If I have a cinnamon stick, (and no u can’t use craft cinnamon lol lol). I use it, but mostly I use ground cinnamon. I just sprinkle some in the syrup before it cooks. You know what I put in some of mine too, I add slices of jalapeños. And I also have added sliced onions. I tried canned beets and was disappointed as they didn’t taste like I wanted. I think I didn’t drain them enough. You know I think dill pickles are very sour, where the kosher dills are milder. I might have to try the dill once to see how they do, sounds yummy. Also, something important, I have tried the whole pickles and sliced them, but they don’t turn out as good as the hamburger slices. You can try them if u want, but I don’t think you would be happy with the results. Ok, here is the recipe.

INGREDIENTS:

1 qt. Kosher dill hamburger slice pickles drained well
2 cloves garlic (I use the jar chopped garlic, and I use a couple tablespoons)
1 ½ cups granulated sugar
½ cup white vinegar
12 whole cloves
1 stick cinnamon (I use ground cinnamon, sprinkled till I get what I want, not much)

DIRECTIONS:

Combine all but pickles, mixing well and bring to a boil. (I cook till it is like a thicker syrup, watch it run off the spoon). Cool (I don’t let it cool, I spoon right into the jars, running a knife around inside to get the air out of the jar) I have my jars ready with pickles in the jar already, draining them constantly. Process as you would with a water bath. Let jars sit for 5 days before eating, if u can wait that long.

CANNING WEEK: TOMATO SOUP RECIPES!

1948 KERR CANNING BOOK TOMATO SOUP

Now this is a simply delicious soup. We have canned this soup for years. Now my granddaughter is making it. Once you eat this soup you will never want tomato soup in a can again. The tomato soup is especially welcome, as its warm and filling too, and can itself be a base for many other soup varieties and mix-ins.

INGREDIENTS:

14 quarts ripe tomatoes (Comes to about 3 lbs of tomatoes per qt)
7 medium-sized onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 tablespoons butter
14 tablespoons flour
3 tablespoons salt
8 tablespoons sugar
2 teaspoons pepper

DIRECTIONS:

Wash; cut up tomatoes (no need to peel them). Chop onions, celery. parsley & bay leaves. Add to tomatoes; cook until celery is tender. Put through a sieve. Put mixture back into pot. Rub flour & butter into smooth paste thinned with tomato juice. Add to BOILING soup; stir to prevent burning. Add salt, sugar and pepper. For a smoother consistency put through sieve again ( I never do this) Fill clean Kerr jars to within one (1) inch of top of jar. Wipe of the rims, put on caps, screwing the band tight. Process in hot water bath 30 minutes. Start timing when it is at a rolling boil... Some people say this isn’t long enough in a canner, some people say you should only pressure can this recipe. I’m happy with it and am quite comfortable making it and processing it in this way as I have done for years. If you’re uncomfortable with this method use whatever canning method you’re comfortable with

Roasted Tomato Garlic Soup

I tried this soup and it was good, but I still prefer the Kerr Soup

INGREDIENTS:

12 tomatoes *see Note
2 carrots,cut in 1" pieces
1 large onion,quartered
2 whole heads garlic,peeled (or more, to taste)
olive oil
2 cups chicken broth(or 3)
1/2 cup chopped fresh basil(or 1 Tbsp. dried)

DIRECTIONS:

Core tomatoes and cut in half. Place, cut side up, on foil covered
cookie sheet with carrots, onion and garlic. Brush with
olive oil. Bake at 400F for about an hour, or until veggies
are roasted and a little blackened. Place in a large
saucepan with the chicken broth and basil and
simmer for about 10 minutes. Blend with a stick
blender (or in small batches in a blender) until
almost smooth.
Process in a pressure caner, pints for 60 min. and quarts for
70 min.For dial gauge caners use 11 pounds pressure
at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000
ft. and 14 lbs. above 6000 ft. For weighted gauge caners
use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

*Note: These measurements are approximate...I use
whatever it takes to cover the cookie sheet. This makes
1 1/2 to 2 quarts of soup.
Recipe By :Katie

TOMATO SOUP

This is an old recipe from one of my vintage cookbooks. My daughter wanted to try this old recipe so we canned some last year and it was so completely delicious. We halved it because we didn’t have enough tomatoes and it still turned out great.

INGREDIENTS:

2 gal prepared tomato juice (See recipe below for making tomato juice)
2 sml. stalks celery,
2 onions,
1 cup sugar,
2 tbls. salt,
2 sticks butter,
2 cups plain flour.

DIRECTIONS:

Process celery and onions with small amount juice. (I use a blender for this). Hold out 2 cups juice to mix with flour. Use blender and blend until smooth. Place all other ingredients in large kettle and bring to a boil. Slowly add flour mixture and stir until slightly thick. Fill jars,cap,seal and place in hot water bath for 30minutes. Start timing when it is at a rolling boil... If you’re uncomfortable with this method use whatever canning method you’re comfortable with
This will make about 16 pints.

TOMATO JUICE

Tomato juice is made with tomatoes, and not other vegetable ingredients.

3-1/2 pounds tomatoes
1 teaspoon salt
This will make 1 quart of tomato juice. So to make the above soup recipe you will need 28 pounds of tomatoes.

Vegetable juice includes tomatoes as the main ingredient. The addition of any combination of other vegetables, turns tomato juice into a tasty, nutritious, vitamin filled vegetable juice.
The basic ingredient for Tomato Juice or Vegetable Juice is tomatoes, lots of them.

VEGETABLE JUICE

INGREDIENTS: (add any combination of the following):

1-2 green pepper
One large onion, peeled and lightly chopped.
3-4 cloves of garlic, peeled and lightly chopped.
3-4 carrots, peeled and sliced ,diced, or lightly chopped
5-6 stalks of celery, cleaned and lightly chopped
1-2 beets, cleaned, peeled and lightly chopped.
2-3 dozen Spinach leaves, washed
Sprigs of Parsley

DIRECTIONS:

Wash tomatoes, remove stem, and cut into quarters. Peeling is not necessary. The peel and seeds will be extracted in the strainer.
Place cut up tomatoes into a 7 quart, or larger, cooking pot. Fill almost to the top.
Cook on low heat.
If making a vegetable juice, add any or all, additional vegetables.
Cook until vegetables have softened.
Strain off some of the water, which will rise to the top.
Allow to cool slightly.
Strain through a tomato strainer
Add salt to taste.
Put into the refrigerator for fresh juice. Or, can for winter consumption.

Tip: The key to a thick tomato juice, is to strain away much of the water content. This can be done while cooking, before straining, and after the finished product has settled.
The recipe makes approximately 5-6 quarts

CANNING WEEK! TOMATO RELISH~SWEET ONION RELISH~SWEET'N HOT CORN RELISH

TOMATO RELISH

What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes.

INGREDIENTS:

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

DIRECTIONS:

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints
Recipe from Kelly Martel

SWEET ONION RELISH

Use Vidalia onions or other sweet onions in this flavorful relish. This relish is delicious with beef or pork, or use it to add flavor to appetizers

INGREDIENTS:

5 pounds sweet onions, peeled, ground or finely chopped
2 red bell peppers, washed, seeds and stems removed, ground or finely chopped
1/4 cup kosher salt or canning salt
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon ground turmeric
2 cups cider vinegar
1 teaspoon mixed pickling spices

DIRECTIONS:

Combine the ground onions and bell peppers with the salt; stir and let stand for 30 minutes.
Bring a saucepan of water to a simmer, reduce heat to low and add the jar lids. Keep them in the hot water, but do not boil.
Half fill a canning kettle with water; add the jars and bring to a boil. Reduce heat to low and keep jars hot while the onion mixture is simmering.
Drain the vegetables in a find mesh strainer, squeezing gently.
In a large no reactive pot, combine the sugars, turmeric, and vinegar. Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium low and simmer for 30 minutes. Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.
Put the jars on a rack in the canner and fill with more very hot or boiling water so it comes at least 1 inch above the tops of the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool. Do not invert.
Makes about 4 pints

SWEET’N HOT CORN RELISH

Very tasty recipe. This is a flavorful corn relish with a little heat from jalapeno peppers or other hot peppers.

INGREDIENTS:

9 cups corn kernels, fresh or frozen thawed
2 pounds sweet onions, chopped
2 cups chopped red and green bell pepper
1 cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.
3 cups cider vinegar (at least 5% acidity)
1 1/2 cups granulated sugar
1 tablespoon canning salt or kosher salt
2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon turmeric

DIRECTIONS:

Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot -- not boiling -- water.
In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly.
Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes.
Makes 6 to 7 1-pint jars.
Recipe by Diana Rattray

CANNING WEEK: PICKLED PEACHES~CURRIED NECTARINE CHUTNEY~BREAD & BUTTER PEPPERS!

PICKLED PEACHES

Old Southern favorite. My grandmother & mother made these every peach season. Christmas day we always had some pickled peaches!

INGREDIENTS:

4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

DIRECTIONS:

Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Yield 4 qts.
Recipe from Bluerowze

CURRIED NECTARINE CHUTNEY

Jalapeno peppers and cilantro jazz up this flavorful curried nectarine chutney. Serve this tasty chutney with pork or chicken, or spread about 1/3 cup over an 8-ounce brick of cream cheese to serve as an appetizer cracker spread.

INGREDIENTS:

2/3 cup white vinegar
4 cups peeled, pitted, and chopped nectarines (I used Mangos)
3/4 cup finely chopped red onion
1 medium jalapeno pepper, finely minced
1 small clove garlic, finely minced
2 teaspoons finely minced fresh ginger
2 teaspoons curry powder
1/8 teaspoon ground cumin
pinch cinnamon
1/8 teaspoon crushed red pepper
1/2 teaspoon kosher salt or pickling salt
3/4 cup packed light brown sugar
1/2 cup golden raisins
juice of 1 lime
1 tablespoon finely chopped fresh cilantro

DIRECTIONS:

Pour vinegar into a large stainless steel saucepan or enamel-lined pan. Chop nectarines and add to the vinegar, along with chopped red onion, jalapeno pepper, garlic, ginger, curry powder, cumin, cinnamon, red pepper, salt, and brown sugar. Bring the mixture to a boil over medium high heat, then reduce heat to medium-low and simmer, stirring frequently, for about 30 minutes. Add the raisins and continue cooking, stirring frequently, for 15 to 30 minutes longer, or until very thick.

Meanwhile, prepare the work area, canner, jars, and lids.

Add the lime juice and cilantro to the chutney mixture and continue simmering for 2 minutes.

Fill the hot jars and remove the air bubbles as needed, leaving 1/2-inch headspace. Wipe rims of jars and fit with lids and bands. Process in the boiling water bath for 10 minutes. Turn off heat, remove cover and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool for 24 hours. Check for seals and refrigerate any jars which did not seal properly. Store sealed jars in a cool dark place.
Makes enough to fill 3 half-pint jars.
Recipe by Diana Rattray

BREAD & BUTTER PEPPERS

If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings.

INGREDIENTS:

2-1/2 cups seeded sliced banana peppers (about 7 peppers)
1 medium green pepper, julienne or 1 medium green tomato, halved and sliced
1 jalapeno pepper, seeded and sliced
1 small onion, sliced
1/4 cup canning salt
12 to 15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1/2 teaspoon celery seed

DIRECTIONS:

In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months. Yield: 1 quart.
Recipe from Starr Milam

PREPARING JARS FOR CANNING AND BOILING WATER PROCESSING

Here are some basic instructions for preparing and filling jars, handling lids, and processing filled jars in a boiling water bath canner.

Jar Preparation

Wash the jars, lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them.
Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.
Put the screw bands near your work area. There's no need to heat the bands.
Filling Jars
Prepare your recipe for jam, jelly, pickles, relish, etc.. Have a trivet or rack ready in your work area for the hot pot.
Working with one jar at a time, use canning jar tongs to remove jars from the hot water to your work area. Fill jars with a ladle, leaving the appropriate amount of headspace (see your recipe).
Note: A canning funnel is a great tool for this step.
Slide a small nonmetallic spatula or plastic knife around the hot mixture to remove any air bubbles. Using a damp clean cloth, or paper towel, clean jar rims and threads.
Center lids on jars so the sealing compound is in contact with the rims. Screw bands down just to fingertip-tightness. Do not over-tighten.
Note: A magnetic lid lifter makes it easier to remove lids, one at a time, from the hot water.

Processing Filled Jars

Return filled jars to the rack in the hot water in the canner. Lower the rack and adjust the water level so there is at least 1-inch above the tops of the jars.
Cover the canner and bring to a full boil. Once the water is at a full boil, begin timing the processing time required by your recipe.
Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Using the canning jar tongs, remove the jars to a rack or heavy towel to cool. Do not tilt, turn, or dry, and do not disturb the lids or tighten bands.
After 24 hours, check for seals and remove bands.
Refrigerate any unsealed jars and use within a few days, or reprocess, heating the liquid again (according to recipe instructions) and canning in sterilized jars with new lids.
Label properly sealed jars, wipe the jars and threads clean, and store in a cool, dark place. If desired, the bands can be washed and saved for another canning project or you can screw them (loosely) back on the jars.
By Diana Rattray,About.com Guide

CANNING WEEK! JAM RECIPES!

I will be posting canning recipes this week. Here are 5 easy & different types of jam recipes that I have made. Be sure to try them!!

PEACH RASPBERRY JAM

This recipe is quick & easy

INGREDIENTS:

2 cups crushed peeled peaches
2 cups red raspberries, crushed
1/4 cup bottled lemon juice
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1/8 teaspoon almond extract

DIRECTIONS:

In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

CINNAMON BLUEBERRY JAM

We have been making this jam for years. I wouldn't change a thing in the recipe. Makes perfect Christmas gifts!

INGREDIENTS:

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

DIRECTIONS:

Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

HABANERO APRICOT JAM

Mix it with applesauce as a condiment for pork,or with cranberry sauce for poultry! It is just plain good on toast.

INGREDIENTS;

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

DIRECTIONS:

Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.

CHRISTMAS JAM

These are great flavors together and looks beautiful in the jars. Another great Christmas present!

INGREDIENTS:

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

DIRECTIONS:
Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat.
Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 14 half-pints.

APPLE PIE JAM

This is a great recipe!!! My son absolutely loves it. Like eating apple pie on toast.

INGREDIENTS:

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

DIRECTIONS:

In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)
Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
Recipes from Taste of Home.