Friday, October 27, 2017

Most Requested... French Onion Soup



"Award Winning French Onion Soup"
Kim Foster Schonefeld

This recipe makes a pot of soup that serves 6. I triple it if I am going to can it that way I get 7 quarts with 
enough left over for lunch or dinner. 

Ingredients: 

6 large yellow onions (sliced thin), 

2 tablespoons olive oil,

1 carton each or 32.oz home made chicken broth and beef broth, 

1 cup sherry, 

1/2 teaspoon salt, 

1/4 teaspoon pepper, 

1/2 teaspoon granulated garlic, 

2 teaspoons fresh or dried thyme, 

1 bay leaf, 

Directions:

In a large stock pot over medium heat, caramelize onions in oil until dark golden brown. 

Add sherry; cook for 6 minutes stirring often. 

Add chicken and beef stocks, salt, pepper, thyme, bay leaf and garlic. 

Simmer 45 minutes. 

Serve: Pour soup into oven safe crock or bowl; top with nice thick slice of crusty bread and a slice of cheese. Bake in a 350. degree oven until cheese is melted and slightly browned.

For canning, use a slotted spoon and funnel to gather onions from stock pot and place in sterilized jars equally. Then ladle the soup into jars leaving 1" head space. (Do not add bread and cheese until opening to serve as suggested above). 

PC 90 Minutes for quarts 75 minutes for pints.

Wednesday, October 18, 2017

Broth & Stock... Bone Stock and Bone Meal

Bone Stock and Bone Meal



By Kelly Kindle Cheney

Be the master of the bird and don't waste a thing.

Get your money's worth out of any meat bones. The difference between stock and broth is stock is made with bones, broth is made with meat only. Stock is much richer and will even turn into a gelatin if very concentrated.

After roasting a turkey, chicken or bone in beef or pork cut, remove most of the meat. Or if canning raw pack just get off as much as you can. At this point you can roast the bones for an hour or so; this will deepen the flavor even more but is not necessary.

Place in large pot and mostly cover with water. Add *veggies (carrots, onion, celery) and herbs and salt and pepper ­ no sage as it gets bitter when canned ­ and bring just barely to a boil. Turn down and simmer at least 8 hours or overnight. Strain and refrigerate the stock so the fat can be peeled off. (It will come to the top and harden.)

Toss that sucker in there again with some fresh water and more veggies and seasonings. Rinse and repeat. Okay, don't really rinse, just a figure of speech. I mix all my batches together and give a final seasoning if needed. That way they are all the same strength and you don't have to guess when canning.

Continue this process until the bones are brittle. When you can break them with your hand they have given their all.

Strain several times. You will need to clarify at this point if you want it to look like store bought. I don't bother. 

Pressure can @ 10 lbs 20 minutes pints and 25 for quarts.

Toss the bones in the blender or processor and grind into a paste. Spread out on some paraflex sheets and dehydrate until dry. (You can also do this on a baking sheet with parchment paper. Lowest setting and leave the door cracked.) When dry you can whiz again or break up with your hands. Your garden will love you!

Bone meal is $17.00 a pound!!

* I save all my veggie scraps in a zip lock in the freezer. Onion peels give a nice golden color; save all but the root end. If you peel your carrots save that. Celery ­ cut the very end off and save the bottom. If veggies are past fresh eating those are perfect to save too. Just chop into large chunks. Save your parsley stems. All of this adds wonderful flavor. (I roasted garlic tonight and tossed those skins in the bag too!) 

I got 14 quarts of very rich stock and 7 pints of premium boneless meat out of a 25 pound turkey (raw pack) and two gallon zips of scraps. Plus the meal. 


Sunday, October 15, 2017

Broth & Stock... Brodo



Brodo
Found on pinterest


Makes 3 quarts 

NOTE: Brodo is Italian for ‘broth’ - and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo is typically made from a mixture from beef and poultry.

3 pounds chopped, cracked, or sawed veal or beef bones (or a combination)

Bones from one chicken

1 large carrot, peeled and chopped

1 large leek, green top removed, cut up

1 large onion, peeled and chopped

1 stalk celery chopped

Green leafy ends cut from the tops of the head of celery

3 good sized stalks of parsley including stems

1 bay leaf

1 good sized sprig of thyme

1 large tomato cut in half and seeded

1 large clove garlic peeled and smashed

4 black whole peppercorns

1 teaspoon Kosher salt

Put everything into a large stock pot and cover with water.

Slowly bring to a boil. Lower heat to a really low simmer and cook for four hours uncovered.

Once done, strain and cool, discarding solids.

When completely cool, remove fat and discard.

Use immediately or freeze in zipper seal bags. Reboil when ready to use.

OR TO CAN: 

Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.

Saturday, October 14, 2017

Broth & Stock... Asian Chicken Stock



Asian Chicken Stock 
Found on pinterest


Makes 4 quarts 

3 pounds of chicken bones

5 pound chicken fryer

6 chicken feet, or 6 chicken necks, or one turkey wing

6 chicken wings

Enough hot tap water to cover

2 ½ ounce peeled and sliced ginger

1 full bunch of scallions

¼ onion peeled (about three ounces)

2 stalks celery cleaned and broken in half

½ bunch cilantro

1 tablespoon salt

6 black peppercorns

1 ½ gallons cold water

In a large stock pot, place chicken bones, fryer, feet or necks or turkey wing and chicken wings. Fill with just enough hot water to cover. Quickly boil and simmer for five minutes. Strain and discard the water – this will remove most of the impurities from the stock. Wash the stock pot and return chicken products back to pot.

Place all other ingredients in with the chicken and fill with 1 ½ gallons of cold water. Slowly bring to a boil. Once boiling, reduce heat and simmer for 4 hours, skimming occasionally.

Once the stock has simmered and reduced, strain and reserve stock for Asian recipes.

Stock may be frozen. (We use zip lock bags to freeze the stock and thaw out the stock as needed).

Pick the meat from the whole fryer and save for soup or other dishes. Discard all other solids.

TO CAN - 

Cool broth/stock and discard excess fat (either chill it where the fat solidifies or just skim it off with a spoon). Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Assemble lids.

Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.

Thursday, October 12, 2017

Good Fillings... Zucchini Mincemeat



Zucchini Mincemeat
Found on allrecipes


Original recipe makes 4 pints
Ingredients
· 6 cups peeled, chopped zucchini
· 6 cups apples - peeled, cored and chopped
· 2 cups raisins
· 1 cup dried currants
· 1 cup distilled white vinegar
· 1 orange, juiced and zested
· 2 cups brown sugar
· 2 cups white sugar
· 1 1/2 tablespoons ground cinnamon
· 1/2 teaspoon ground allspice
· 1/2 teaspoon ground cloves
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 2 tablespoons dry bread crumbs, if needed (optional)
· 4 (1 pint) canning jars with lids and rings


Directions
1. In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

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.
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