Tuesday, August 29, 2017

Good Fillings... Tropical Topper/Pie/Tart Filling



Tropical Topper/Pie/Tart Filling
Found on SBCanning

Yield 1 quart or 2 pints

3 cups chunked fresh pineapple

3/4 cups shredded coconut

1 cup sugar

1/4 cup + 1 tbsp Clear Jel

2 cups Orange Juice

Preparation: 

Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes.

Cooking: 

Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat.

Filling and Processing:

Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Process in a water bath canner for 20 minutes at a full rolling boil.

Note you will have some expansion in the jars because of the Clear Jel. Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.

Sunday, August 27, 2017

Good Fillings... Strawberry Pie Filling



Strawberry Pie Filling
Found on sbcanning


For 1 quart

3-1/2 cups Strawberries Fresh or Frozen (thawed)

3/4 cup + 2 Tbsps Sugar

1/4 cups + 1 Tbsp Clear Jel

1 cup Cold Water

3-1/2 tsps Bottled Lemon Juice

For 7 quarts 

6 quarts Strawberries Fresh or Frozen (thawed)

6 cups Sugar

2-1/4 cups Clear Jel

7 cups Cold Water

1/2 cup Bottled Lemon Juice

Wash Strawberries well and drain fruit in a covered bowl or pot.

Combine sugar and Clear Jel® in a large kettle. Stir. Add water. Cook on medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained berries immediately and fill jars with mixture without delay, leaving 1-1/2 inch headspace. Remove air bubbles, refill is necessary.

Wipe rims, assemble lids, and process in water bath for 30 minutes at a full rolling boil.

Wednesday, August 23, 2017

Good Fillings... Rhubarb Triple Berry Pie Filling



Rhubarb Triple Berry Pie Filling
Found on Canning Only Recipes


Makes 4 quarts with some left over. 

-8 cups water

-4-1/2 cups sugar

-1 cup Clear Jel

-7 quarts fruit

- You can use 5 quarts of chopped rhubarb and a 3 lb. bag of frozen triple berry blend with blueberries, raspberries and blackberries OR any combination of rhubarb and berries you desire.

Combine water, sugar and clear jel in a large heavy duty pot. Stir in all of the rhubarb. Add the berries and cook until the mixture comes to a boil and boil 1 min.

Ladle the hot pie filling into hot jars, leaving 1 inch of headspace.

Process pints and quarts in a hot water bath for 25 mins.

Tuesday, August 15, 2017

Good Fillings... Rhubarb Blueberry Pie Filling



Rhubarb Blueberry Pie Filling
Found on Canning Only Recipes


INGREDIENTS 

2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces

1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked through

Zest and juice of 1 large lemon or use 1 tbsp lemon juice

1 lb (2 cups) sugar

Pinch of sea salt

In large pot, combine rhubarb, blueberries, lemon zest & juice, sugar and salt. Bring to a simmer over medium heat, mixing to dissolve sugar and bring out fruit juices. Reduce heat to low and simmer, covered with a splatter screen if you have one, until rhubarb is softened and mostly broken down and the mixture has thickened, about 15 – 20 minutes.

Ladle hot pie filling into hot jars to 1-inch headspace. Remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 15 minutes, for quarts 20 mins.

Yields 4 pints or 2 quarts. 

This recipe does not use Clear Jel - if you find your pie mixture is not thick enough mix in a couple of Tbsp of cornstarch before putting it in a pie crust.

Sunday, August 13, 2017

Good Fillings... Raspberry Pie Filling



Raspberry Pie Filling
Found on Canning Only Recipes


To make 1 quart jar of filling

3-1/2 cups raspberries

1 cup sugar

1/4 cup + 1 Tbsp Clear Jel

1-1/3 cups cold water

1 Tbsp + 1 tsp of bottled lemon juice

To make 7 quarts of filling

6 quarts of raspberries

7 cups sugar

1-3/4 cups Clear Jel

9-1/3 cups cold water

1/2 cup bottled lemon juice

You can use either black or red raspberry or a combination of both.

First wash and drain your raspberries to get rid of all the bugs. I normally fill the pail up with water and let sit a bit to allow the bugs to come out of the berries. Drain them well and set them aside.

Now to make your filling you need to put your sugar and clear jell in a large kettle. Mix the sugar and Clear Jel together and then add your water.

Whisk until the Clear Jel and sugar mix in thoroughly. Then switch to a wooden spoon with a long handle. Cook the mixture over medium high heat stirring constantly. Cook until the mixture begins to thicken. It will turn from the milky white color to a clear color.

Once the mixture thickens add your lemon juice and cook for 1 minute stirring constantly.

Remove the filling from the heat and add in your berries. Don't over stir. Just fold them in well. Fill jars leaving 1 inch head space, remove air bubbles.

Wipe the rims clean using a clean cloth. Screw on rings and tighten finger tight. Process in a boiling water bath for 30 minutes. It would be the same processing time if you decide to do pints. Remove from the canner and let sit on your counter to cool. The filling is thick and takes a while to cool. If you have a jar that did not seal put it in the fridge to use up within a week or use right away.

Tuesday, August 8, 2017

Good Fillings... Plum Pie Filling



Plum Pie Filling
Found on Canning Only Recipes - Found on Pinterest

7 lbs plums (mixture of yellow, purple, red or all one kind), rinsed, stemmed, pitted and chopped

Zest & juice of 1 lemon

1 lb (2 cups) sugar

½ tsp ground cardamom

¼ tsp sea salt

6 Tbsp ClearJel

In a large bowl, combine plums, lemon zest & juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent browning. Allow to macerate at room temperature for at least 1 hour or refrigerated overnight.

Strain juice from plums into a large, heavy-bottomed pot. Return fruit to bowl, then sprinkle with ClearJel: toss to mix until ClearJel disappears. Bring juice to a full boil over high heat: boil for 2 -3 minutes to allow foam to rise, then skim foam and add plums.

Return to a boil over medium-high heat; reduce heat, then simmer for 10 minutes to soften fruit.

Maintain a simmer while you fill your jars.

Fill hot jars with hot pie filling, leaving a generous 1-inch headspace. Remove air bubbles from jars well, tapping jars on the counter to settle pie filling carefully, then wipe rims, put on lids and process in a boiling water bath for 30 minutes (for either pint or quart jars).

At the end of the processing time, allow jars to rest in the canner, with the heat & lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.

Yields 3 ½ quarts.

Saturday, August 5, 2017

Good Fillings... Pecan Pie Filling



Pecan Pie Filling
(for pressure canner)
Found on Canning Only Recipes - Found on sbcanning


YIELD: 5 / 24oz jars or 4 quarts

7 cups white Karo syrup

7 cups light brown sugar

2 tsp salt

7 tsp vanilla extract (not flavoring)

5 cups pecan halves or pecan pieces

Warm the Karo syrup in a large pot over a medium heat. Add the brown sugar, stirring to incorporate. Let it simmer without boiling. You just want to make sure the sugar dissolves. This takes a few minutes. Stir frequently, and don't go to far away.

Add the salt and vanilla, and stir to mix well.

Remove from heat, ladle into the 24oz jars, filling the jars about 2/3rds of the way to the bottom of the band. I used a ladle and did one ladle per jar until I used it up to make sure the jars were even. You can also use a measuring cup, and measure two cups of filling into each jar. Pour in the 1 cup of pecan halves or pieces into the jars on top of the filling.

Wipe top of jars to make sure there is nothing on the glass to prevent them from sealing. Place bands on and rings, and tighten. Place jars in a pressure canner, process 15 minutes at 10lbs of pressure. Filling will be good for up to 18 months.

TO USE FILLING:

Place 3 med/large eggs or 2 Xlarge eggs in mixing bowl....beat slightly.

Add 1/3 cup melted and cooled unsalted butter.

Blend the eggs and butter together.

Remove lids from jar, place jar in the microwave for about 1 - 1.5 minutes on high. This will soften the filling making it easier to remove from the jar. If you need additional time, do it in increments of 5-10 seconds....you don't want to really heat the filling or it will harden. Pour it into the bowl with the eggs and butter and blend well.

Pour into 9" deep, unbaked pie crust. Bake at 325 for about 1 hours. Pie is done when the center temps at 200 degrees. Let pie cool for about 3 hours before cutting.

Friday, August 4, 2017

Good Fillings... Pear Cranberry Pie Filling



Pear Cranberry Pie Filling
Found on Canning Only Recipes - Found on Pinterest


Yield: 2 quarts

2 lbs pears (6 cups sliced)

2 cups fresh cranberries

1-1/2 cups sugar

1/2 cup Clear Jel®

1 cup cold water

1-1/2 cup apple juice (pear or white grape could also be used)

4 T. bottled lemon juice

1/4 t. Nutmeg or Allspice

Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid or lemon juice to prevent browning.

Boil water and add each batch of pears then cranberries for 1 minute after the water returns to a boil.

Drain but keep heated fruit in a covered bowl or pot.

Combine sugar, Clear Jel and spice in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained pears slices and cranberries immediately and fill hot jar with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jar with a dampened clean paper towel.

Adjust lid and process immediately.

Process in water bath for 25 minutes.

Wednesday, August 2, 2017

Good Fillings... Pear and Raisin Pie Filling



Pear and Raisin Pie Filling
Found on Canning Only Recipes


6-1/2 quarts Pears -- peeled and sliced or cubed

2 cups of Raisins

1-1/2 cups Clear Jel

10 cups Water

4-1/2 cups Sugar

1 Tablespoon Cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon Nutmeg

1 teaspoon canning Salt

Bring ingredients except pears and raisins to a boil and cook until thick and bubbly like syrup. Once this starts to boil it will thicken pretty quickly. Don't let it boil for more then 1 min. You want it syrupy, it will thicken in the jars once processed.

Put drained pear slices and raisins (carefully turn over in syrup to coat) into syrup and quickly pack into jars.

Add 3 Tbsp bottled lemon juice to each jar to bottom of jar before adding in pear and raisin pie filling.

Leave 1"-1 1/2" headspace; don't overfill or the filling will ooze out of your jars. (It is best to leave just the 1 1/2" headspace, yep trust me on this 1 1/2" is better but 2" would be better). These pears and raisins swell when they heat but once they cool down they shrink a little.


Process in a water bath 25 minutes for quarts or pints, add 5 minutes for 1000-3000 feet altitude.

Makes 7 quarts of Pear and Raisin Pie Filling

Tuesday, August 1, 2017

Good Fillings... Peach Pie Filling



Peach Pie Filling

Makes 12 quarts

60 cups peaches (­There are 16 cups in a gallon... so 3 gallons, 2 quarts, and 1 pint)

12 cups Granulated Sugar

1 Tbsp. Nutmeg (Optional)

1 Tbsp. Cinnamon (Optional)

9 cups Water

3 cups Lemon Juice

3-3/4 cups ClearJel

If desired, blanch and peel peaches. Quarter and remove pits from peaches and then placing fruit in bowl of water with 1 tablespoon of lemon juice or an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well­ crushed Vitamin C Tables perg allon of water) to avoid browning until ready to boil.

Combine water, spices, sugar and ClearJel in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.

Add lemon juice and then fold in peaches and bring up to simmer.

Simmer for 5- 10 minutes until peaches begin to soften and then can immediately.

Can using hot pack method with 1" of headspace. Processing with a Water Bath boiling for 30 minutes for quart jars.

Monday, July 31, 2017

Good Fillings... Peach Blueberry Pie Filling



Peach Blueberry Pie Filling
Found on Canning Only Recipes - Found on cookingmadly


Yield 7 quarts

4-1/2 quarts peaches

1-1/2 quarts blueberries

5-1/4 cups water

3 cups sugar

2 cups + 3 tbsp clear jel

1 Tbsp cinnamon

1-1/2 tsps ginger

1-1/2 tsps nutmeg

1-3/4 cups lemon juice

Peel peaches by hand or by blanching in boiling water for 60 seconds, making an 'x' in the bottom, and pulling off skin. Remove pit and slice into large pieces. Keep in a bowl covered with citric water (using fruit preserver, lemon juice, or citric acid)

Wash blueberries.

Combine water, sugar, clear jel, and spices in a large pot. Cook over medium-high heat, stirring often, until thick and bubbling. Stir in lemon juice and cook for 1 minute.

Rinse fruit, fold in, and cook 3 more minutes.

Fill prepared jars without delay, leaving 1 inch head-space. Place sterilized lids and rings on and turn finger-tight.

Process in a boiling water canner for 30 minutes. Turn off heat, let rest 5 minutes before removing jars.

Saturday, July 29, 2017

Good Fillings... Nectarine Ginger Pie Filling



Nectarine Ginger Pie Filling 
Found on Pinterest



Yields just under 5 pints.

INGREDIENTS

4 and 1/4 lbs nectarines (about 2 quarts)

1 cup sugar + 2 tbsp sugar, divided

zest & juice of 1 lemon

5 tsp fresh ginger, peeled and minced

2 cinnamon sticks (4 inches each)

2 Tbsp ClearJel

In a large bowl, combine 1 cup sugar, cinnamon sticks, lemon zest & juice, and minced ginger. Toss to mix.

Peel, pit and slice nectarines into 1/4-inch slices (about 16 slices per medium nectarine). Add to bowl, tossing with sugar/lemon mixture as you go, to prevent browning. Make sure fruit and cinnamon sticks are buried beneath juices (to prevent browning), then allow to macerate at room temperature for at least 2 hours, or refrigerated overnight (or several nights, if need be).

Strain nectarine juice into a large, heavy-bottomed pot. Retrieve cinnamon sticks and add to the juice: set fruit aside.

Bring juices to a boil over medium heat, then reduce heat and boil gently for about 5 minutes, until juice is slightly thickened.

Remove and discard cinnamon sticks.

In a small bowl, mix together ClearJel and 2 Tbsp sugar: whisk into boiling juice, stirring constantly until ClearJel disappears and juice thickens, about 1 – 2 minutes.

Add reserved fruit.

Bring to a simmer, reduce heat to low, and simmer for about 5 minutes.

Ladle hot pie filling into hot jars, leaving a full 1-inch of headspace. Remove air bubbles from jars carefully, adjust headspace, wipe rims, put on lids, and process in a boiling water bath for 15 minutes.

Thursday, July 27, 2017

Good Fillings... Mixed Berry Pie Filling



Mixed Berry Pie Filling
Found on foodpreserving


Processing: Hot Water Bath Canner 30mins 

Yield: 1 x quart (950ml) 

To make the pie filling, defrost the berries whilst preparing your jars and lids. combine the sugar and clear jel then whisk in the cold water and bring to a simmer over medium heat. Continue stirring over medium heat until thick and bubbly, stir through the lemon juice then gently add the berries and ladle into a sterilised quart jar to 1 inch (2.5cm) headspace. Remove bubbles, wipe rim, apply seal and twist band on to fingertip-tight. Process in hot water bath canner for 30 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months.

Ingredients:

3-1/2 cups thawed berries (any variety)

3/4 cup white sugar

1/4 cup Clear Jel

1 cup water

3 tablespoons bottled lemon juice

Wednesday, July 26, 2017

Good Fillings... Mincemeat Pie Filling



Mincemeat Pie Filling (with Suet and Meat)
Found on Canning Only Recipes - Found on Pinterest


Yield: About 7 quarts

2 cups finely chopped suet

4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)

5 quarts chopped apples

2 lbs dark seedless raisins or cranberries

1 lb golden raisins or cranberries

2 quarts apple cider

2 Tbsp ground cinnamon

2 tsp ground nutmeg

5 cups sugar

2 Tbsp salt

Cook suet and meat in water to avoid browning.

Peel, core, and quarter apples.

Put meat, suet and apples through food grinder using a medium blade or use a pulse on a food processor.

Combine all ingredients in a large saucepan and simmer 1 hour or until slightly thickened. Stir often.

Fill jars with hot mixture leaving 1 inch headspace. Remove air bubbles and refill if necessary to 1 inch headspace.

With a paper towel that has white vinegar clean the rim of the jars to get a good seal.

Add your hot lids/rings and process in your pressure canner for 90 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge.

Tuesday, July 25, 2017

Good Fillings... Lemon Pie Filling



Lemon Pie Filling
Found on Canning Craze


Ingredients 

2 cups water

2 cups sugar

1 tsp salt

6 Tbsp. corn starch or Clearjel (if canning)

Juice of 2 lemons

Grated rind of 1 lemon

4 egg yolks (lightly beaten)

1 Tbsp. butter

Directions:

Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind, and egg yolks in large sauce pan, whisking to combine.

Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.

Remove from heat and stir in butter, stirring until melted. Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

To Can: Place hot filling into 8 oz. or pint jars, seal with lids and process in hot water bath canner 10
minutes. Remove jars from canner and allow to cool on a kitchen towel on your countertop 24 hours undisturbed. Lids are sealed when button on top of seal depresses.

Monday, July 24, 2017

Good Fillings... Green Tomato Pie Filling



Green Tomato Pie Filling 
Found on Utahextensionusuedu


4 quarts chopped green tomatoes (16 cups)

3 quarts peeled and chopped tart apples (12 cups)

1 lb. dark seedless raisins (2 cups)

1 lb. white raisins (2 cups)

1/4 cup minced citron, lemon, or orange peel

2 cups water

2 1/2 cups brown sugar

2 1/2 cups white sugar 1/2 cup vinegar (5%)

1 cup bottled lemon juice

2 Tablespoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

Yield: About 7 quarts 

Procedure: 

Combine all ingredients in a large saucepan. Cook slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes).

Fill jars with hot mixture, leaving 1/2-inch headspace and assemble lids.

Process 15 minutes in a boiling-water canner

NOTE: There is no need to add clear jel to this recipe - it will thicken. But you can stir in 1 or 2 tbsps of cornstarch before adding to pie shell if you want it really firm.

Sunday, July 23, 2017

Good Fillings... Elderberry Pie Filling



Elderberry Pie Filling 
Found on Pinterest



Makes 1 quart 

5 cups Elderberries

1 cup sugar

1 cup water

1 Tbsp lemon juice

1/4 cup Clear Jel

Wash elderberries in batches of no more than two quarts.

Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken. Add lemon juice, fold in elderberries and bring up to simmer. Simmer for 5 minutes and then can immediately.

Canning using hot pack method with 1" of headspace.

Processing with a Water Bath for 30 minutes for quart jars.

Friday, July 21, 2017

Good Fillings... Currant Pie Filling



Currant Pie Filling
Found on Canning Only Recipes - Found on Pinterest


Makes 1 quart 

5 cups Currants

1-1/2 cups sugar

1 cup water

1 Tbsp lemon juice

1/4 cup Clear Jel

Wash currants in batches of no more than two quarts.

Combine water, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.

Add lemon juice, fold in currants and bring up to simmer. Simmer for 5 minutes and then can immediately.

Canning using hot pack method with 1" of headspace. Processing with a Water Bath for 30 minutes for quart jars, at 212 degrees.

Thursday, July 20, 2017

Good Fillings... Cranberry Studded Mincemeat



Cranberry-Studded Mincemeat
Found on Food



YIELDS 1 pint

INGREDIENTS

· 2 1⁄2 ounces soft dark brown sugar (75g)

· 2 fluid ounces ruby port (60ml)

· 10 1⁄2 ounces cranberries (300g)

· 1 teaspoon ground cinnamon

· 1 teaspoon ground ginger

· 1⁄2 teaspoon ground cloves

· 2 1⁄2 ounces currants (75g)

· 2 1⁄2 ounces raisins (75g)

· 1 ounce dried cranberries(30g)

 · 1 clementine, zest and juice

· 1 fluid ounce brandy (25ml)

· 3 drops almond extract

· 1⁄2 teaspoon vanilla extract

· 2 tablespoons honey

DIRECTIONS

· In a large pan, dissolve the sugar in the ruby port over a gentle heat.

· Add the cranberries and stir.

· Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.

· Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.).

· Remove from the heat and allow to cool a little.

· Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

· Spoon the mincemeat into sterilized jars and, once cool, store in the fridge for up to two weeks.

To can... process in a boiling water bath for 15-20 minutes.

Wednesday, July 19, 2017

Good Fillings... Concord Grape Pie Filling



Concord Grape Pie Filling
Found on Canning Recipes Only


Makes 4 quarts 

22 cups concord grapes, washed

4 cups granulated sugar

¼ cup fresh lemon juice

1 cup Clear Jel

Using two large saucepans, separate the skins (Yes you have to peel the grapes.) into the pan and the pulp into the other pan. Once you have all the grapes separated by the skins and pulp, set the skins aside. Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 15 minutes.

Remove from the heat. Set a strainer over the pot with the skins in and pour the heated pulp into the strainer. Push the pulp through, you want to catch all the seeds. Discard the seeds.

Add in the lemon juice. In a separate bowl whisk together the sugar and clear jel. Add 2 cups of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.

Pour the sugar mixture into the pot with the rest of the grape pie filling. Place over medium heat and stir to incorporate the sugar mixture. Let the filling come up to a boil and stir occasionally. As the mixture thickens, it will change from a green, to pink, to light purple, and when it's ready it will be a deep purple.

Boil for about 45 minutes until very thick and bubbly. Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 30 minutes.

TO MAKE A PIE Add 1 quart of pie filling to a pre-made crust. Top with a lattice crust or a full crust. Make sure to cut slits in the top of a the full crust. Crack an egg in a small bowl. Using a pastry brush, brush the egg wash on the top of the pie. Place the pie in the oven for 20 minutes at 425 degrees. Lower the temperature to 375 degrees and let the pie bake for another 50 minutes. The juice will bubble up on the top of the pie crust. Let the pie cool. Cut and serve

Tuesday, July 18, 2017

Good Fillings... Chocolate Pecan Pie Filling



Chocolate Pecan Pie Filling 
by Elaine Blonigen

18 eggs beaten

3 Tbsp. vanilla

6 cups pecans or halves OR TWO 32 OUNCE BAGS

6 and ¼ sticks of margarine

1- 2/3 cups unsweetened cocoa

9 cups of sugar



Beat eggs in large bowl then set aside.

In large pot melt better. Whisk in cocoa then whisk in eggs and vanilla.

Add sugar, pecans and mix well. Bring to low bubble. Remove from heat.

Fill Pint Jars to 1” headspace. Water Bath 20 minutes. Each pint makes one pie.

Heat jar 45 seconds in microwave before pouring into crust. Bake 350 for 45 minutes

Monday, July 17, 2017

Good Fillings... Chicken Pot Pie Starter



Chicken Pot Pie Starter
(Peas/Carrots/Potatoes in Chicken Broth)
Found on Canning Recipes Only


2 cups of peeled and cubed raw potatoes per quart.

1 cup of peas per quart

1 cup of raw carrots per quart

Chicken broth/stock or boiling water

1/2 tsp of canning salt per quart (Optional)

Peel and cube potatoes - leave in water until other ingredients are ready.

Peel and slice (abt 1/4 inch) or cube carrots

Shell peas or use frozen (thaw before using)

Add potatoes, peas, and carrots in any order - do not pack down tightly or you will squish the peas.

I heat up chicken broth to fill the jars with but you can use boiling water. Add broth or water to jars to 1 inch headspace. Remove air bubbles, adjust fluid level if needed, wipe rims, and assemble lids.

Process quarts for 40 minutes in a pressure canner at 10 lbs of pressure. (Pints would be the same amount of time because of the peas.)

NOTE: One picture is Peas/Carrots/Potatoes, one picture is just Carrots/Potatoes, and the other picture is Peas/Carrots/Potatoes/Mushrooms - all canned in chicken broth.

Friday, July 14, 2017

Good Fillings... Cherry Cranberry Pie Filling



Cherry Cranberry Pie Filling
Found on Canning Only Recipes (Adapted from recipe found on tasteofhome)


Makes 2 quarts

3-1/2 cups fresh or frozen cherries (thawed completely)

3-1/2 cups of fresh or frozen cranberries

2 cups sugar

1/2 cup + 2 T. Clear Jel

2-2/3 cups cold water

2 T. + 1 t. bottled lemon juice

Optional:

1/4 t. cinnamon

1/2 t. almond extract

Rinse and pit fresh cherries, and keep in cold water. To prevent stem end browning use lemon juice in cold water. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.

Wash and sort cranberries - add to boiling water and boil for 1 min. Drain and put cranberries into a covered bowl to keep warm.

Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble.


 Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.

Fold in drained cherries and cranberries immediately and fill hot jar(s) with mixture without delay, leaving 1" headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with wet paper towel. Add hot lids and rings and water bath for 30 minutes for pints or quarts.

Thursday, July 13, 2017

Good Fillings... Candy Apple Pie Filling



Candy Apple Pie Filling 
Found on Pinterest


3-1/2 cups apples

1-1/4 cup spiced apple cider

3/4 cup brown sugar

1/4 cup red hot cinnamon candies

1/4 cup Clear Jel

2 T. bottled lemon juice

For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.

In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.

Put the brown sugar and Clearjel into the pot and add the apple cider/candy mixture, stir to mix well. Bring to a boil and using a whisk, cook until thick and bubbly, stirring frequently.

Remove from heat. Add the lemon juice. Fold apples into mixture.

Pack the apples into hot, sterilized quart size or two pint canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible.

Fill the jars and because of expansion use 2" headspace. Wipe the rims and place the hot lid/rings on the jars.

Process in a water bath canner for 25 minutes for both pints and quart jars.

Wednesday, July 12, 2017

Good Fillings... Bourbon-Vanilla Bean Apple Pie Filling



Bourbon-Vanilla Bean Apple Pie Filling
Found on Canning Only Recipes
Found on the Ball Facebook Page

Yield: 3 quarts

1/2 cup lemon juice

12 cups peeled, cored, and slice apples—packed down tightly

2-3/4 cups granulated sugar

3/4 cup ClearJel

1-1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3-1/2 cups water

1 vanilla bean

1/3 cup Bourbon

Instructions

In a large bowl, mix together 1/4 cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.

In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water.

Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.

Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.

Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tuesday, July 11, 2017

Good Fillings... Blueberry Pie Filling



Blueberry Pie Filling
Found on Vicki's Canning World



1 Quart Recipe: 

3 ½ cups thawed or fresh blueberries

¾ cups sugar

¼ cup Clear Jel

1 cup cold water

3 T. bottled lemon juice

Procedure: 

Wash and drain blueberries. If fresh blanch berries in 1 gallon of boiling water for one minute then drain.

In a dutch oven combine sugar and Clear Jel. Stir. Add water. Cook on medium high heat and using a which continue to stir until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute stirring constantly. Remove from heat!

Fold in drained berries immediately and fill hot jars with mixture without delay, leaving 1-1/2 inch headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars and add lids and process immediately in a water bath for 30 minutes at a full boil.

Monday, July 10, 2017

Good Fillings... Blackberry Pie Filling



Blackberry Pie Filling 
http://hickeryhollerfarm.blogspot.com
Found on the Georgia Peach Canning Club

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)

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.

Sunday, July 9, 2017

Good Fillings... Apricot Pie Filling



Apricot Pie Filling 
Found at doingmybestforhim.blogspot


Makes 1 quart

5 cups apricots

1 cup sugar

1/4 tsp nutmeg (optional)

1/4 tsp cinnamon (optional)

1 cup water

2 Tbsps Lemon juice

1/4 cup clear jel

If desired, blanch and peel apricots.

Quarter and remove pits from apricots.

Combine water, spices, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken. Add in lemon juice and then fold in apricots and bring up to simmer.

Simmer for 5 - 10 minutes until apricots begin to soften and then can immediately.

Can using hot pack method with 1" of headspace.

Process with a Boiling Water Bath for 30 minutes for quart jars.

Saturday, July 8, 2017

Good Fillings... Appleberry Pie Filling



Appleberry Pie Filling 
Found on cooking.nytimes


Makes 1 quart 

1-1/2 cups fresh blackberries, raspberries, blueberries or a mix

2 cups peeled Granny Smith apples, sliced 1/4-inch thick

1 cup water

3 Tbsps lemon juice

2/3 cup sugar

3/4 teaspoon ground cinnamon

Big pinch of ground nutmeg (abt 1/8 tsp)

1/4 cup Clear Jel

If using fresh blueberries wash and drain, blanch in 1 gallon of boiling water for one minute then drain.

In a pot combine water, sugar, cinnamon, nutmeg, and Clear Jel. Stir. Cook on medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute stirring constantly.

Add sliced apples and turn to evenly coat with mixture.

Remove from heat and fold in drained berries immediately and fill hot jar with mixture without delay, leaving 1 inch headspace. (1 1/2 inch headspace would be better, the apples will swell.)

Remove air bubbles and adjust headspace if needed.

Wipe rim of jar and add lid and process immediately in a water bath for 30 minutes.

Friday, July 7, 2017

Relishing Life... Leek Relish



Leek Relish
Found on foodnewsyfromsuzie


· 1 lb. fresh leeks, cleaned and cut into rings
· 2 tablespoons olive oil
· 1 teaspoon minced garlic
· 2 tablespoons balsamic vinegar
· 1 teaspoon honey
· salt and pepper to taste
· 2 teaspoons brown sugar
· pinch of red pepper flakes
Put the olive oil into a large skillet and place over high heat. Add the leeks and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, honey, brown sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the leeks are velvety soft. Remove from the heat and let cool.
To can, do not cool... fill jars, process 15 minutes in a boiling water bath.

Thursday, July 6, 2017

Relishing Life... Indian-Style Cucumber Relish



Indian-Style Cucumber Relish 
Found at leenaeats


Makes 3 half pints

3 cups diced, peeled cucumber (4-6 medium pickling cucumbers)

1 cup finely diced onion

1 ½ tsp kosher salt

1 cup white vinegar

¼ cup granulated sugar

1 ½ tsp whole cumin seeds

1 tsp black mustard seeds

1 tsp yellow mustard seeds

1 tsp fenugreek leaves

Put cucumber and onion in a non-reactive bowl and sprinkle with the salt. Let sit for 4 hours or up to overnight, stirring occasionally.

Drain liquid from vegetables, rinse twice and drain completely.

Place sugar, spices, and vinegar in a stainless steel or enamel pan, and bring to a boil over high
heat. Add vegetables and return to a boil for 30 seconds.

Remove hot, sterilized jars and fill with vegetable and liquid, with ½ inch headspace at the top.

Clean the top of the jar, place lid on and process in a hot water bath—10 minutes half pints and 4 oz jelly jars, 15 minutes for pint jars.

Wednesday, July 5, 2017

Relishing Life... Grilled Corn Relish



Grilled Corn Relish 
Found on mypantryshelf



Makes 5 pints 

Ingredients 

12 ears corn (white or yellow) (8 cups of kernels)

1 jalapeño pepper, thinly sliced

4 cloves garlic, minced

3 cups cider vinegar

1-1/2 cup granulated sugar

1 cup diced red onion

1 cup diced red bell pepper

2/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons canning salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

Remove the husk and silk from the corn. Grill over medium high heat, turning every few minutes, until the corn is lightly charred. If you do not have a grill, you may boil the corn for 6 minutes in a large pot of water.

Cut kernels from the cob. Combine 8 cups corn kernels with the rest of the ingredients, except the cilantro, in a large pot. Bring to a boil, then reduce heat and boil gently, uncovered for 20 minutes.

Reduce heat to low and add the cilantro.

Ladle relish into hot sterile jars. Leave a 1/2 inch head-space. Process in a hot water bath for 15 minutes for pint jars.

NOTE: Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish. 

NOTE: Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos. Or drain and mix in corn muffin mix and bake.

Monday, July 3, 2017

Relishing Life... Green Tomato-Jalapeno Relish



Green Tomato-Jalapeno Relish
Found on Pinterest


Makes 6 pints 

NOTE: This is great served with fried fish and hush puppies. 

5 pounds (10 to 12 medium) green tomatoes

1 pound onions

1 cup chopped fresh jalapenos (remove or leave seeds, your option on how hot you want it)

2 cups apple cider vinegar

1-1/2 cups granulated sugar

1/4 cup pickling salt

Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a pot, and bring to a boil over high heat.

Add vegetables and boil the mixture vigorously for 2 to 3 minutes.

Spoon the relish into the prepared jars, leaving 1/2 inch of headspace.

Process the jars in a water bath for 10 minutes.

Sunday, July 2, 2017

Relishing Life... Green Tomato Relish



Green Tomato Relish 
Found on creativehomemaking



Yield: 8 pints 

Ingredients 

7 pounds green tomatoes (about 20 medium)

4 large onions

2 large red onions

3 large green peppers

2 large sweet red peppers

4 teaspoons canning salt

5 cups cider vinegar

4 cups sugar

2 tablespoons celery seed

4 teaspoons mustard seed

1 Tbsp of turmeric

Directions

Cut the tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt.

Divide mixture between two strainers and place each over a bowl. Let stand for 3 hours.

Discard liquid from bowls.

Place vegetables in a stockpot; stir in the vinegar, sugar, celery seed and mustard seed.

Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened.

Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids.

Process for 15 minutes in a boiling-water canner.

Saturday, July 1, 2017

Relishing Life... Garden Relish



Garden Relish
Found on Canning Recipes Only (found on Pinterest)


This flavorful garden relish is made with cucumbers, green tomatoes, peppers, and onions.

Ingredients:

8 bell peppers, red and green, ground or finely chopped in food processor

4 cups ground green tomatoes, or finely chopped in food processor

4 cups ground pickling cucumbers, or finely chopped in food processor

3 cups ground onions, or finely chopped in food processor

3-1/2 cups cider vinegar

2 cups sugar

2 tablespoons pickling salt

2 tablespoons mustard seeds

1 teaspoon celery seeds

2 tablespoons mixed pickling spices in a tied cheesecloth bag

Prepare the vegetables; drain off excess liquids.

Combine the vegetables in a large stainless steel or enamel-lined kettle. Stir in 1-3/4 cups of the vinegar. Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 mintues. Drain and discard liquids.

Add the remaining 1-3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds. Add the cheesecloth bag with mixed pickling spices. Bring to a boil.

Reduce heat to medium-low and simmer for 5 minutes.

Fill hot, prepared jars, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes.


Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

Makes 6 pints.

Friday, June 30, 2017

Relishing Life... Fennel and Onion Relish



Fennel and Onion Relish
Found on spectacularlydelicious


Recipe makes 5 pints

2 large fennel bulbs

2 large sweet onions, such as Vidalia or Maui

2 Tablespoons + 1 teaspoon kosher salt

1 cup water

4 cups white vinegar

1/2 cup sugar

1 Tablespoon black pepper corns

3 bay leaves

1/4 cup chopped Italian parsley

1. Peel and slice the onions very thin – a mandoline or food processor is a big help here.

2. Place the onion slices in colander over a plate or in the sink. Toss the onions with 2 Tablespoons of salt. It’s going to get drippy, hence the plate or sink to catch it all. Let it sit 2 hours.

3. After the onions are well-wilted, rinse off the salt and pat the onion slices dry.

4. Slice the fennel, including the stalks and feathery leaves thinly to match the onion slices.

5. In a large, heavy pot combine the water, vinegar, sugar, 1 teaspoon salt, peppercorns and bay leaves and bring to a boil. Cook for 5 minutes, stirring occasionally. NOTE: run the exhaust fan and / or open a window, boiling vinegar is very pungent!

6. Add the onion and fennel, stir well to mix. Bring back to the boil and cook, stirring, for 5 minutes.

7. Ladle the hot relish into prepared 1 pint canning jars. Seal and process for 5 minutes in a boiling water bath.

Thursday, June 29, 2017

Relishing Life... Eggplant Tomato Relish



Eggplant Tomato Relish 
Found on Pinterest


Makes 2 pints 

1 lb eggplant, peeled and cut into ¾ inch cubes

2 tsp canning salt

6 Tbsps olive oil

1 large onion, chopped

1 large red bell pepper, chopped

3 garlic cloves, minced

3 cups peeled and coarsely chopped tomatoes

3/4 cup apple cider vinegar

1 bay leaf

1 tsp whole mustard seeds

Black pepper to taste

In a bowl, toss eggplant with salt, put in a colander and let drain for an hour or so.

Rinse eggplant and drain it well.

Heat the oil in a large non-reactive pot. Add eggplant and saute about 5 minutes.

Add onion and pepper and saute another 10 minutes.

Add remaining ingredients.

Over medium heat bring mixture to a simmer. Simmer uncovered, stirring often for about an hour.

Remove bay leaf and ladle mixture into pint or half pint jars, leaving ½ inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process for 15 minutes in a boiling water bath canner.

Store jars in a cool, dry, dark place

Wednesday, June 28, 2017

Relishing Life... Sweet Pickle Relish



Sweet Pickle Relish
Found on pinterest


Makes 4 half pints

4 large cucumbers, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 tablespoons pickling salt

1 large red pepper, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

2 large onions, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 cups white vinegar

3 ½ cups sugar

1 teaspoon ground celery seed

½ teaspoon allspice powder

1 teaspoon whole coriander

½ teaspoon onion seed


Place the chopped cucumbers in a large bowl or pot. And cover the cucumbers with ice and the pickling salt. Allow set for about 8 hours or overnight.

The next day, drain the cucumbers, and combine chopped peppers and onions, add to a colander and allow to drain.

In a medium pot, combine remaining ingredients.

Bring mixture to a boil, and stir until the sugar has dissolved. Add drained veggies to a large bowl and pour the vinegar mixture over the top of the veggies.

Using a slotted spoon divide mixture between the jars. Fill the jars the rest of the way with liquid to 1/4 inch headspace, wipe rims and assemble lids.

Process in a water bath canner for 10 minutes.

Tuesday, June 27, 2017

Relishing Life... Dixie Relish



Dixie Relish 

From the Ball Book of Canning


1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt or canning salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar

Dissolve salt in 2 qts. of water.
Pour over chopped (I chopped them in the food processor) vegetables and let stand for 1 hour. Drain.

If too salty, rinse and drain again.

Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for 20 minutes.

Bring to a boil. Ladle into hot, sterilized jars. Adjust lids.

Process in a hot water bath for 15 minutes.

Monday, June 26, 2017

Relishing Life... Dill Relish



Dill Relish
Found on Canning Only Recipes


Ingredients

4 lb cucumbers
¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
½ tsp turmeric (I used ground but you can use whole)
2 cups white vinegar
⅓ cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1½ cups onions

Instructions 

Scrub cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼” pieces.

In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.

Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.

In a large saucepan bring vinegar, sugar, garlic, dill seeds, and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often.

Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.

Ladle into half pint jars or pints leaving a ½” head space.

Process jars in a boiling water bath for 10 minutes.

Adjust time according to altitude.

Makes About: 3 pints

Saturday, June 17, 2017

Relishing Life... Cucumber Relish



Cucumber Relish
Found on Food


Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

YIELDS 7 pint size jars

INGREDIENTS 

· 7 cups cucumbers
· 4 cups green peppers
· 4 cups red peppers
· 4 cups celery, chopped
· 1 cup onion, chopped
· 1⁄2 cup pickling salt
· 2 1⁄4 cups white sugar
· 3 cups white vinegar
· 3 tablespoons mustard seeds
· 3 tablespoons celery seeds

DIRECTIONS

· Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.

· Rinse vegetables well after 4 hours and press out the excess moisture.

· Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.

· Add vegetables, return to boil and boil gently for 10 minutes.

· Have your canning pot ready with 7 pint sterilized jars and lids.

· Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids that have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.

· You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

Friday, June 16, 2017

Relishing Life... Corn Relish




Corn Relish

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water

1-1/2 cups dice celery (6 stalks)
1-1/2 cups dice red bell peppers (2 medium)
1-1/2 cups dice greed bell peppers (2 medium)
1 cup dice onion (1 large)
3 cups white vinegar
1-3/4 cups sugar
4 tsp. dry mustard
2 tsp. kosher salt
2 tsp. celery seed
1 tsp. ground turmeric

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.

For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels.

In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water.
Measure 8 cups.

In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)

If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin, five minutes for Clear Jel, stirring constantly.

Remove from heat.

Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids.

Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil.

Makes 5 pints.

Wednesday, June 14, 2017

Relishing Life... Corn and Cabbage Relish



Corn and Cabbage Relish 
Found on Pinterest

Makes 10 - 12 pints Corn Relish 

8 cups cooked corn cut off the cob (18-20 ears) or use frozen corn 
4 cups chopped cabbage 
1 cup onion, chopped 
2 cups sweet red peppers and 
2 cups sweet green peppers - chopped 
2 cups honey 
2 Tbsps. dry mustard powder 
1 Tbsp. celery seed 
1 Tbsp. mustard seed 
1 Tbsp. canning salt 
1 Tbsp. turmeric 
4 cups apple cider vinegar 
1 cup water 

Combine all ingredients in a large pot. Bring to a boil, simmer for 20 minutes. 

Fill jars leaving 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

Tuesday, June 13, 2017

Relishing Life... Celery Relish



Celery Relish 
Found on Pinterest


Makes 3 pints

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1-1/2 cups cider vinegar
2 bunches celery, chopped
6 large Tomatoes, chopped
1 sweet red pepper, chopped

Directions: 

Mix all ingredients well in a large pot.

Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.

Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/4" to 1/8" headspace, and seal.

Process in a boiling water bath 10 minutes.

Monday, June 12, 2017

Relishing Life... Carrot Jalapeno "Risky" Relish



Carrot Jalapeno "Risky" Relish
Found on Canning Recipes Only

This is good in potato salad, deviled eggs, or even just spread on a sandwich.

Found on thislittlepintofmine.blogspot 

Makes about 9 half pints

Ingredients:

3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced

Brine:

4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper

Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.

Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.

In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.

Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.

Seal and process for 10 minutes or according to altitude in a boiling water bath canner.

Sunday, June 11, 2017

Relishing Life... Carrot and Onion Sandwich Slaw



Carrot and Onion Sandwich Slaw
Found on put-a-lid-on-it.blogspot

To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.

Makes 3 pints

4 cups matchstick carrots
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar

Toss carrots, onion, spices and salt.

Bring vinegar to a boil.

Pack veg into jars and fill with vinegar to 1/2 inch headspace.

Process for 10 minutes in a boiling water bath.

Saturday, June 10, 2017

Relishing Life... Caponata-Eggplant Appetizer or Relish



Caponata - Eggplant Appetizer or Relish 

This would make a very good chunky sauce to serve on pizza crust or over a pasta dish. Traditionally in Italy it is served with crackers (you would put it on crackers and eat it as an appetizer). This stuff tastes and smells amazing. It is pretty thick because of the break down of the Eggplants but ohhhhh soooooo good.

Ingredients: 

2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted) I used the white vinegar.
1 can (4 ounces) mushroom stems and pieces (optional)

How to make Eggplant Appetizer-Relish (Caponata) 
Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes.

Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well.

Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender. The eggplant will definitely loose its firmness due to stirring, but that's ok.

Ladle into jars, remove air bubbles and fill to 1/2 headspace. Wipe rims, add hot lids and rings.

Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.

Makes 5 cups (I doubled this recipe and ended up with 5 pints)

Friday, June 9, 2017

Relishing Life... Beet Relish



Beet Relish
Found on headspacecanning.blogspot

makes approximately 4 pints

This recipe calls for cooked beets. You can either boil them for 35-40 (like I do) or you can roast them in the oven until tender. Either way works. Just make sure that you boil or roast them whole, skin on. This makes it easier to peel the beets and keeps them from bleeding into your water or roasting pan.

5 cups cooked, peeled, and diced beets
5 cups shredded red cabbage
3 cups white vinegar
1-1/2 cups granulated sugar
1 Tbsp prepared horseradish
1 Tbsp kosher salt

In a large, nonreactive pot, combine beets, cabbage, vinegar, sugar, horseradish, and salt on medium-high heat. Bring to a boil, reduce heat, and simmer 15-20 minutes until beets and cabbage are tender.

The cabbage will almost have the texture of sauerkraut when it is ready.

Ladle the relish into hot, sterilized pint jars. Ladle additional relish liquid on top to 1/2 inch headspace (you may have some liquid that you do not end up needing).

Remove air bubbles and adjust headspace. Wipe the rim of each jar. Top each jar with a sterlized lid and ring.

Process in a boiling water bath for 15 minutes. Allow jars to sit in canner additional 5 minutes after processing time is complete.

Remove jars to a towel to cool for 24 hours. Check seals, label, and store.
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