Recipes from Readers























*Disclaimer: Below are recipes shared by our wonderful readers... Canning Granny doesn't necessarily endorse any of them (nor does she necessarily NOT endorse any of them!) Use at your own risk... and thank you to all you FANTASTIC readers who share your information with this Granny! Love ya!


Lily shares... 
MARASCHINO CHERRIES, 
BALL BLUE BOOK of Canning and Preserving Recipes Edition T Copyright, 1936, Ball Brothers Company

Wash, remove stems and pits from cherries. Save the juice, pits, and cherries. Place cherries in a shallow pan and cover with a medium thick syrup made with 3 parts sugar to 2 parts cherry juice or water. Boil gently for 10 minutes, remove from heat and let stand in a covered kettle from 6 to 12 hrs. Drain off juice from cherries and pack cherries into clean, hot BALL jars. Crush the cherry pits (using 1/2 cup crushed pits to 1 quart syrup), tie in cheesecloth and place in kettle containing syrup and bring quickly to boiling point. Remove cherry pits and fill the jars with boiling syrup. Seal at once.

Note: Maraschino is a cordial distilled from fermented cherries and flavored with bruised pits. Large and small sized bottles of Maraschino can be purchased in stores carrying "fancy groceries".

When using the Commercial Maraschino use 1 part syrup to 1 part Maraschino. Bring quickly to boiling point in covered kettle to prevent evaporation of the volatile liquor. Fill jars and seal immediately.

To make a thick syrup boil 1 part sugar to 1 part water together until sugar in dissolved. Fruit juice may be used in place of water.


Jimmy shares...

Hot Pepper Sauce

hot sauce... here 'tis... took about 10lbs of habanero, jalapeño, datil and gypsy peppers seeds and all, 3 red onions,1bulb of garlic, blended in a food processor, put in large SS pot on stove with 3 cans rotel tomatoes, a 32oz bottle of ketchup, 2 kinds of vinegar (white and ACV),juice of 6 limes,15 different spices(whole),brought to a boil, cooked for Several hours on low, put in fridge overnight (forgot about it)pulled out, strained through cheese cloth, brought up to a boil over medium high heat and bottled. WARNING:: wear latex gloves, DO NOT touch any sensitive body parts (as my 15 yr. old did) with hands, try not to breath fumes(as I did) and taste if you dare!! Hey this was an experiment. :0)


Cookin in the Keys shares...

Creole Okra Pickles
http://www.cookinthekeys.com/2012/07/04/creole-pickled-okra/


Karen shares...




Homemade Chocolate Syrup/Sauce
Ingredients
1 1/2 cups water 
3 cups sugar 
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Makes 2- 3 half pints depending on how much you reduce the recipe.







Sure Jell's Banana Butter

http://www.kraftrecipes.com/recipes/surejell-banana-butter-57356.aspx


Casey shares...
Peach Lemonade


■4 quarts peaches, peeled and pitted
■4 cups fresh lemon juice (16 lemons) or 32 oz. ReaLemon
■3 quarts water
■6 cups sugar

In a blender, puree fruit. Place in a large (very large!) kettle; add lemon juice, water, and sugar. Bring to 165 degrees F over medium heat, stirring occasionally (do not boil). Remove from the heat; skim off foam. Pour into hot jars, leaving 1/4 ” headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. To serve: Mix about 1/3 concentrate with 2/3 lemon-lime soda or ginger ale. Yield: 6-7 quarts concentrate.

Mad Mad Me shares...
Watermelon Pickles
http://032ad8a.netsolhost.com/madmad/2012/07/11/watermelon_pickles/#.UAaM42FfFWJ

Kelly shares...
Spicy Pickled Eggs
2 dozen boiled, peeled eggs
4 cups white vinegar
2 Tbsp. salt
2 cups water
1 tsp. black pepper
3 tsp. dry mustard
1 Tbsp. crushed red pepper
2 tsp. cayenne
2 small onions, sliced thin

Layer eggs and onions in jars. Bring remainder of ingredients to a boil, then pour over eggs in jars... allow to sit in the fridge for at least 10 days before eating. Keep refrigerated.

Sharon shares...
Mexican Pickled Carrots (Escabeche)
http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278


Michelle shares...


Zucchini Dill Relish

10 cups grated zucchini
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups cider vinegar (don't use the cider-flavored vinegar because this will just ruin the flavor)
1/4 cup dill seeds/weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.



Barbara shares...


Cantaloupe Preserves


http://www.food.com/recipe/cantaloupe-preserves-120852



Erica shares...

Apple Butter
http://thebakersgarden.blogspot.com/2012/07/apple-sauce-apple-butter-apple-juice.html

Jennifer shares...

Thai Dipping Sauce


1/2 c. minced garlic, 6 c. sugar, 6 c. apple cider vinegar, 1/4 to 1/2 c. red chili flakes, and 8 tbsp. clear jel mixed in a 1/4 c. cold water. 1) in pot bring vinegar to a boil 2) then add in the sugar an stir together an simmer on med. heat for 5 mins. 3) Add in the clear jel mixture, stir, an simmer 3 more mins. 4) add in the garlic and pepper flakes an stir. 5) take off heat and and 8-10 drops red food color to pot and stir 6) jar them up and Water Bath Can for 15 mins,,


Pamla shares...


MONKEY BUTTER


5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 Tbsp lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan.
Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved.
When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes.


Barbara shares...


Fresh Fig Preserves


Ingredients
16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced

Directions
In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.


Judy shares...


Cream of Celery Soup


http://chickensintheroad.com/farm-bell-recipes/dedes-cream-of-celery-soup/


and...


Cream of Mushroom Soup


http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278


Sandy shares...

Tomato Preserves

2 cups smashed tomatoes,(skins removed) 2 cups sugar , lemon juice squeezed forn 1/2 lemon. Boil for 45 min or longer till thick as you want it. Mine took 1 hr as my tomaotes were juicy. Thats. easy as pie.

Lavonne shares...


Tomato Preserves


http://www.cdkitchen.com/recipes/recs/7/AuntDellasTomatoPreserves61735.shtml


Vicki shares...

Old Fashioned Sweet Nine Day Pickles

http://www.food.com/recipe/Old-Fashioned-Sweet-Nine-Day-Pickles-180001

Sharon shares...

Benny Smith Refrigerator Pickles Recipe

8 cups sliced unpeeled cucumbers
2 cups sliced onion (optional)
2 cups cut bell peppers (option - can also add banana peppers)
1 Tablespoon salt
1 and 1/2 cups white vinegar (I used white wine vingegar)
2 teaspoons celery seed
2 teaspoons mustard seed
2 cups of sugar

In a large Plastic or Glass Bowl (do not use metal bowl) combine cucumbers, onions, and peppers. Sprinkle them with salt and mix them well so that the salt covers as much of them as possible. Cover with towel/paper towel and let stand for 1 hour. After that drain off the juice that forms in the bottom of the bowl.

In another bowl combine your sugar, vinegar, celery seed and mustard seed. Stir that until sugar is completely dissolved.

Place cucumbers in a bowl or large gallon jar and pour vinegar mixture over them. You may want to stir them just a bit. Cover and put in refrigerator for 24 to 48 hours. These should be good for up to six weeks.


Christina shares...


Squash Relish



  • 8 cups thinly (very thin ) sliced squash. i used the necks. 3 cups red/green bell peppers (sliced thinly) 2 cups thinly sliced onion. cover with water in a Large bowl add 1/3 c canning salt soak for 1 hr
  •  then drain. bring to boil in a sep. pot 3 c sugar, 2c white vinegar, 2tsp celery seed, 2tsp mustard seed, 1 tsp ground tumeric. then add squash mixture and boil 3 min. and fill jars. Boiling water bath for 10 minutes.

    Tina shares...


    Canning Green Tomatoes for Frying

    I wash the tomatoes, remove the stem ends and cut off any dark spots.
    Then slice about 1/4" thick. You can slice them as thick as you like.

    Stack the sliced matoes into the hot sterilized jars.
    I add a 1/2 tsp of salt to each jar,
    1 1/2 tsp of lemon juice (these are pint jars,
    add 1 TBS of lemon juice to quarts)
    1/4 tsp of Alum Power
    widemouth jars work best for me... they are easier to fill.
    fill the jars with water, then run a knife around the sides to remove any air bubbles...fill with more water if needed, leaving 1/2" headspace.
    Lower the jars into the water bath canner making sure you have at least 1" of water covering them...
    Process for 40 minutes... 


    Julie shares...


    Banana Split Jam


    For banana split jam. Per batch Two bunches bananas one pint cherries and one quart strawberries two cups pineapple one cup hawaiian punch five cups sugar one pouch sure jell. In a blender in batches add chopped bananas cherries strawberries and pineapple add juice from pineapple as well pulse leaving bits of fruit in puree. Add one cup punch to pot add sugar and fruit mixture add sure jell bring to boil cook one minute ladle in hot jars seal and process ten minutes.




    Shirl shares...

    Pico de Gallo

    (I do not like mine heated)

    2 limes Zest, then juice removing seeds 
    6 sprigs cilantro Remove leaves and chop
    2 Serrano* peppers chopped fine with seeds removed
    2 ripe tomatoes chopped fine
    1 sweet diced onion such as Maui or Vidalia
    1/2 teaspoon coriander
    1 teaspoon fresh ground sea salt
    1 teaspoon fresh-ground pepper
    Mix all ingredients well in a medium-size clear bowl (do not use metal).
    Let stand for at least an hour at room temperature. Taste and add seasonings according to your taste preferences.
    *If you cannot find Serrano peppers, Jalapenos are ok, but we prefer the flavor of the Serrano peppers.

    Tikeyla shares...


    Beans and Weenies


    started with dry pinto, like your are canning the beans in a small sauce pan eather tomato sauce;1cup ketchup with 4cups liquid from beans heat to boil or molasses sauce; 4cup water from beans 3Tabs dark molasses, 1Tabs vinegar, 2tsp salt, and 3/4 tsp powder dry mustard heat to boil...fill jars 3/4 full with beans top with cut hot dogs,pork,ham,bacon, fill with sauce, leaving 1inch headspace process pints 65min at 11lb, quarts 75min at 11lb



    Theresa shares...


    Salsa


    7 cups peeled chopped tomatoes, 2 cups chopped onion, 6 chopped jalapenos, 6 large garlic cloves pressed, 1 6oz can tomato paste, 3/4 c vinegar, 1 cup cilantro, 1/2 tsp cumin. Combine and bring to a boil, reduce to simmer till is reduced, put into hot jars process for 20 mins.


    Kelly shares...


    Mississippi Comeback Sauce 


    http://www.deepsouthdish.com/2009/08/comeback-sauce.html



    Kerry shares...

    Ro-Tel

    1 gallon ripe tomatoes, peeled and chopped
    2 large green bell peppers, chopped
    1 onion, diced
    8 hot peppers, chopped
    3/4 cup vinegar
    1/4 cup granulated sugar
    1 1/2 tablespoons salt
    We used about 10 hot peppers, an extra green bell and threw in a couple of sweet Jimmy Nardello peppers just to be different.
    Mix all ingredients and cook for 45 minutes. Put in hot sterilized jars. Add 1 tsp of salt and 1 tsp of lemon juice to the top of each jar. Seal and process in a hot water bath for 15 minutes.


    Jimmy shares...


    HOT BUTTERED BANANA Peppers

    2 cups cider vinegar 2 tsp canning salt
    2cups water 1/2 tsp ground ginger
    1/2 cup sugar 1 1/2 tsp turmeric
    1 TBSP mustard seed 1 1/2 celery seed

    can using open kettle method
    slice peppers 1/2 to 1 inch thick ( I like using 1 jalepeno to 2 bananas
    Combine everything except peppers and heat to boiling . Pack hot jars with peppers , top with syrup, add hot seal and ring , tighten to a snug fit and turn upside down on a towel for about 5 minutes. Right side up jars. You'll begin to hear them seal. Check them, if one didn't seal just refriderate until ready to use.



    Monica shares...

    Vegetable Beef Soup


    6 quarts tomato juice
    3 pounds lean beef
    2 quarts green beans
    1 Small head of cabbage
    6-7 carrots
    6 medium red potatoes
    4-5 stalks of celery
    4 ears of corn (I think it couldve used more)
    1- 15oz can of peas
    1 - 15 oz can of spinach (mom said it had too much but I thought it couldve used more, lol)
    I had A LOT of extra left over, it was dinner as well, everyone had at least two bowls and I still had enough to can 5 quarts and a lil pint.
    Cooked the beef then added to the pot with everything else, nothing else was cooked. Ladled into hot jars, with hot lids closed em up and processed in pressure canner for 50 minutes. This was my first time, but everything turned out great and they all sealed so I mustve done it right, lol! Then I cooked up the rest for dinner!


    Patricia shares...


    BLUEBERRY CINNAMON JAM


    8 CUPS OF FRESH BLUEBERRIES
    6 CUPS OF SUGAR
    3 TABLESPOONS LEMON JUICE
    2 TEASPOONS CINNAMON
    1/2 TEASPOON NUTMEG
    2 POUCHES LIQUID FRUIT PECTIN

    PLACE BLUEBERRIES IN FOOD PROCESS, COVER AND PROCESS UNTIL BLENDED. TRANSFER TO STOCKPOT. STIR IN THE SUGAR, LEMON JUICE, CINNAMON, AND NUTMEG. BRING TO FULL ROLLING BOIL OVER HIGH HEAT, STIRRING CONSTANTLY. STIR IN PECTIN. BOIL FOR 1 MINUTE, STIRRING CONSTANTLY.

    REMOVE FROM HEAT. SKIM OFF FOAM. LADLE HOT MIXTURE INTO HOT STERILIZED HALF PINT JARS L EAVING 1/4 INCH HEADSPACE. REMOVE AIR BUBBLES, WIPE RIMS AND ADJUST LIDS. PROCESS FOR 10 MINUTES IN A BOILING WATER CANNER
    YIELD:9 HALF PINTS.


    Tikeyla shares...


    Fruit Snacks Made from Zucchini


    10cups zucchini diced and peeled, 3cups water, 2pkgs. unsweetend koolaid, 2 1/2 cups sugar, place in a pan bring to a boil and then simmer for 25min. Drain, put on dehydrator trays, dry 14 hours at 125 degrees, turn over dry another 4 hours. I used blackcherry they are great!



    Erin shares...


    Homemade cheese spread


    (Disclaimer: USDA recommends not canning dairy products, use at your own discretion)

    1 lb grated cheddar, (I use 1/2 sharp and 1/2 medium), 1 can evaporated milk, 2 tsp vinegar, 1/2 tsp. dry mustard, 1/4 tsp. cayenne pepper..Cook over medium heat till comes to slow boil and runs off spoon..Fill hot sterilized 1/2 pint jars half inch from top and seal..Boiling water bath 5 mins...Keeps up to 3 weeks in fridge once opened...I use it like cheeze whiz or heat it up for sauce

    Becky shares...


    Mom’s Yellow Bean Relish 

    20 cups yellow beans ~ cut into 1" lengths 
    3 cups sugar 
    1/2 cup dry mustard 
    1 Tbsp celery seed
    1 tsp turmeric
    3 cups white vinegar
    1/2 cup flour

    Boil beans in salted water until tender. Drain. ~ set aside Mix 1 cup vinegar and ½ cup flour into a paste ~ set aside. Bring all other ingredients to a boil. Add vinegar flour mixture slowly. Bring to a slow boil until thick. Pour over beans. Make sure they are all covered well. Seal in glass jars. Tastes great with any kind of meat. In sandwiches or as a side dish.


    Donna shares...


    Coleslaw for Canning or Freezing


    http://chickensintheroad.com/farm-bell-recipes/coleslaw-to-can-or-freeze/



    Bunni shares...


    Cherry Tomato Caramelized Onion Conserve



     The recipe for Balsamic Cherry Tomato Caramelized Onion Conserve (big name but lots of flavor!) is: 2 Tablespoons olive oil, 2 lbs. sweet onions quartered & thinly sliced, 2 teaspoons Kosher salt, 1 Teaspoon sugar, 4 cups halved cherry or grape tomatoes (measure after halving) 3/4 cup honey, 1/4 cup Balsamic vinegar, 1/2 teaspoon freshly ground black pepper. Prepare 8 half pint jars, lids & rings...I sterilize mine in boiling water. Fill water bath canner & get the water to a simmer. In a large skillet or dutch oven heat the olive oil to medium high, add onions & sugar. Cook uncovered for 15 mins. on low heat till tender, stirring occasionally.When onions turn golden brown, add the cherry tomatoes & honey. Bring to a boil over medium heat for 5 minutes or until tomatoes are soft, stirring often till thick enough to mound on a spoon. Remove from heat & add balsamic vinegar & pepper& salt. Fill steriized jars with the hot mixture, leaving 1/4" headspace. Remove air bubbles & refill to proper headspace if necessary. Clean rims of jars with a clean towel dipped in hot water to remove any particles of food. Place hot lids & rings onto the jars & place in simmering water bath. Turn up the heat on the water & make sure water covers your jars by 2". When water comes to a boil start timing...for 10 minutes. When complete, turn off the heat & after a few minutes remove jars & place them on a dishtowel in a place where they can sit undisturbed till next day. Do not touch or move them until then. Make sure all of the lids have sealed. You should hear a pinging or popping sound as they cool & seal. If any don't seal, you need to refrigerate it & consume or go through the process again with new jars, lids & rings. **This recipe comes from the Better Homes & Garden Can it! cookbook & featured on that "other" website...sbcanning.com ***I doubled the recipe & it worked just fine. This will be delicious on a cheese platter, bruschetta, a burger or steak. Enjoy!


    Gene shares...


    Twenty One Day Sweet Pickles

    1st Day
    2 gallons of whole cucumbers, washed. Dissolve 3 cups of salt in boiling water … enough to cover cucumbers. Let stand for 24 hours.

    2nd Day
    Drain off salt water, then dissolve 1 T of alum in boiling water. Pour over cucumbers until covered. Let stand for 24 hours.

    3rd Day
    Pour off alum water and bring to boil pure water. Pour over cucumber until covered. Let stand for 24 hours.

    4th Day
    Pour off clear water and bring to boil 1 gallon of vinegar and 1 T of pickling spices. Pour on cucumbers and let stand for 9 days.

    After 9 days pour off vinegar and cut cucumbers into the size pieces you want. Then put a layer of cucumbers and a layer of sugar until you have used up 6 ½ lbs. of sugar. Let stand until sugar dissolves …. About 4 to 7 days. (this will produce its own liquid)

    Save juice after sugar dissolves. Put Pickles in jars. Bring juice to a boil and pour over pickles in jars. Seal.

    Be sure that every time you put this juice to the cucumbers that it is boiling.



    Tuwanna shares...


    Orange Glazed Canned Carrots


    (Can also be Apple glazed, Cranberry Glazed or Pineapple Glazed)

    1. Carrots- Washed, Peeled, Sliced Into 1/4" pieces- As many or as little as you choose to can.

    2. 1 - 12 ounce can frozen orange juice concentrate thawed or frozen apple juice concentrate or frozen cranberry concentrate or frozen pineapple concentrate (If you cannot find frozen pineapple concentrate you may substitute pineapple juice but add 3 tablespoons to each pint jar or 1/4 cup to each quart jar.))

    3. Brown Sugar

    Place sliced carrots into clean pint or quart jars leaving 1" room at top of jar. Add 1/2 tsp of concentrated juice of your choice. Add 2 tablespoons brown sugar. Add boiling water to within 1" of top.

    Wipe rims with paper towel. Place lids and rings on jars and tighten securely. Process in pressure canner at the following rates:

    1000 foot elevation or less- Pints-25 minutes @ 10 lbs, Quarts- 30 minutes at 10 lbs.
    1000 Foot Elevation or above- Pints-25 minutes @ 15 lbs
    Quarts-30 minutes at 15 lbs.

    When process is complete, remove jars to table with a thick towel over it (these jars are hot enough to bubble finish on a table or counter) Allow to cool completely (I leave them overnight). Inspect jars. Place any jars that have a lid that did not seal into the refrigerator for quick use.



    Gmaw shares...


    Cinnamon Red Hot Cucumber Rings
    7 lbs cucumbers
    1 cup lime
    1 cup white vinegar 
    1 bottle red food coloring
    1 tablespoon alum
    3 1/2 cups apple cider vinegar or white vinegar
    11 cups sugar
    8 cinnamon sticks
    1 (12 oz) package red hot candies

    Day 1: Select large ripe to overripe cucumbers. Peel, core, slice 1/3 inch thick, and remove all seeds leaving only a ring. (I use an apple corer). Soak in lime and 1 gallon water for 24 hours.
    Day 2: Wash really well until water runs clear. Soak covered with ice water for 3 hours. Drain. Mix 1 cup white vinegar, food coloring, and 1 tablespoon alum simmer. Add rings and enough water to cover. Simmer for 2 hours. DO NOT BOIL. Drain and discard mixture. Place cucumbers in crock. In sauce pan mix 3 ½ cups water, 3 ½ cups vinegar, 10 cups sugar, package of red hot candies, and 8 sticks of cinnamon. Bring to a boil. Poor over rings. Let stand for 24 hours.
    Day 3: Drain Mixture but do not discard liquid. In a saucepan add 1 cup of sugar to liquid and bring to a boil. Pour over rings. Let stand for 24 hours.
    Day 4: Drain mixture into saucepan and bring to a boil. Pack rings in hot jars. Pour hot syrup mixture over rings leaving ½ to ¼ inch headspace. Wipe jar rims and adjust rims. Process for 10 minutes for pints and 15 minutes for quarts in water bath.


    Joanna shares...


    THELMA’S HOMEMADE KRAUT RECIPE

    Get your cabbage let it get solid..solid heads

    warsh it, trim old green leaves off leave the white..

    cut in half.

    Shred with hand shredder

    use a four or six gallon churn.

    have it clean and ready for your cabbage to go in

    shred your cabbage in large container then salt with coarse salt can not use box salt.. use COARSE SALT not table salt

    by just taking your hands and get a handful of salt sprinkle over shredded cabbage with clean hands.

    mix well with hands.

    put down into churn, use a maul and beat it down till the juice comes up

    do another batch and do it just exactly like that.. shred , salt , Beat.. keep repeating and adding until you get your churn 3/4 full.. you can not fill it to the top, because the brine will run over. It will work to sour.

    Once you get it 3/4 full.. I have a rock that I keep that has been washed bleached and kept in a plastic bag just for this purpose.. now I take a plate that will fit in that churn and put down on top then weight it down with the rock. Cover with a clean cloth

    Set it in a cool place, like a cellar. This is the most important thing.

    Let it sour for 12-14 days

    you have Kraut.

    you can now can it..

    put in pint or quart jars

    put in pressure canner bring to 10 lbs pressure and cut it off. don’t cook it just bring to the 10 lbs pressure and take off let cool and put up to eat


    Patricia shares...


    Seven Bells of Hell


    IF YOU HAVE AN ABUNDANCE OF HOT PEPPERS IN YOUR GARDEN, AND YOU LIKE IT HOT, THIS IS THE RECIPE FOR YOU!!
    SEVEN BELLS OF HELL
    by Patricia G Levings McCune on Sunday, July 11, 2010 at 11:11am ·
    INGREDIENTS

    1 CUP HOT BANANA PEPPERS
    1 CUP CAYANNE PEPPERS
    1 CUP JALAPENO PEPPERS
    3/4 C HOT TAI PEPPERS
    20 TOBASCO PEPPERS
    1 TABLESPOON BLACK PEPPERCORNS

    1 CUP VINEGAR
    2 CUPS WATER

    CHOP ALL PEPPERS
    PLACE IN PAN OF VINEGAR AND WATER, SIMMER TILL TENDER.

    DUMP ALL IN FOOD PROCESSOR WITH PEPPERCORNS AND BLEND TILL SMOOTH.
    IF ANY SPLASHES IN EYE, FLUSH WITH COLD WATER, DRINK 4 BEERS AS QUICKLY AS POSSIBLE!
    STOCK UP ON TOILET PAPER AND ENJOY!

    RECIPE AS WRITTEN FROM chrislong the longs@pcola.gulf.net 


    Tikeyla shares...

    Zucchini Fruit Snacks
    (for the dehydrator)

    10cups zucchini diced and peeled, 3cups water, 2pkgs. unsweetend koolaid, 2 1/2 cups sugar, place in a pan bring to a boil and then simmer for 25min. Drain, put on dehydrator trays, dry 14 hours at 125 degrees, turn over dry another 4 hours. I used blackcherry they are great!

    Kathy shares...

    Chow Chow Relish

    http://katscanningtidbits.blogspot.com/2012/07/chow-chow-relish.html

    Coupon Divas Nny shares...

    Sugar Glazed Carrots

    http://www.canningpantry.com/suca.html

    Angie shares...


    Beet Relish

    2 pounds medium-size beets
    1 small onion
    1 sweet red pepper
    2 cups shredded cabbage
    1/4 cup prepared horseradish
    1 1/2 teaspoons salt
    1 cup sugar
    1 1/2 cups vinegar

    Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food chopper. Add the finely shredded cabbage, horseradish, salt, sugar and vinegar. Heat to boiling and simmer for 10 minutes. Ladle into hot, sterilized jars and seal.
    This recipe yields 2 pints.


    Linda shares...

    "just like vlasic garlic dills" 

    Here is the brine recipe. I use pints and try to use very small cukes. 3 Cups vinegar, 1 cup water, 4 tbsp brown sugar, 4 tbsp pickling salt. To each pint I put 1 large garlic clove and 1 head of dill/ 1 tsp dill seed. They are always crunchy! This recipe makes 4 pints.

    Missy shares... 

    Hot Banana Pepper Mustard

      •  Oh One other thing I forgot!!!! Once it cools, blend it to make it smooth... sorry:(

        Sheila shares...


        Onion Jam



        1/4 cup vegetable or canola oil
        4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
        Kosher salt and freshly ground black pepper
        2 cups dry red wine
        Gastrique:
        1/2 cup honey
        1/2 cup red wine vinegar
        Juice and a few grates of zest from 1 lemon, optional
        Directions
        In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.

        In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.


        Evelyn shares...


        Hot Pepper Mustard (Amish)
        3 Dozen Pepper (30 Hot and 6 Very Hot) Ground up I ended up with about 7 cups of ground up peppers, you can use sweet and just add enough to make mild. Leave seeds in very Hot Peppers (you can adjust your heat with taking seeds out) I could not find HOT banana peppers so I used 5 cups ground sweet banana peppers and 2 cups of ground store bought HOT banana peppers.
        Ingredients:
        32oz. Cider or white Vinegar
        32oz. Mustard
        5 Cups white Sugar
        1 T. Canning Salt

        1 Cup "cook" Clear-Jel (you can purchase Clear-Jel on line or from an Amish store)
        2 Cups cold filtered water

        WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.

        Chop Peppers finely. I rough chopped them and then put them into my food processor.
        To a large no reactive pan add ground up peppers Vinegar, Salt, Mustard, Sugar. Stir well~! 
        Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch. 

        Mix cold water and Clear-Jel in a bowl or large measuring cup. 
        Turn off heat~! Wisk in Clear-Jel mixture.

        At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in BWB and it cools. 

        You can adjust the heat of your mustard by the banana peppers you use. If you like it milder use less hot peppers. Also you can omit spices you might not like. These are the spices I like so I use them.

        Quickly ladle into jars, I left 1/4 inch head space my original instructions didn't give a headspace measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.

        When removing from canner I hold a sauce pan under the jar incase it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it until the jars have cooled. 

        After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry or let air dry, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.

        I adjusted the canning instructions and one of the ingredients to this recipe. 
        I was given this recipe By Anna Nichols-Dover Ohio





        Hot and Spicy Pepper Mustard 
        Ingredients:
        3 Dozen Pepper (30 Hot and 6 Very Hot) Ground up I ended up with about 7 cups of ground up peppers, you can use sweet and just add enough to make mild. Leave seeds in very Hot Peppers (you can adjust your heat with taking seeds out) I could not find HOT banana peppers so I used 5 cups ground sweet banana peppers and 2 cups of ground store bought HOT banana peppers.
        32oz. Cider Vinegar
        32oz. Mustard
        4 Cups white Sugar
        1 Cup dark Brown Sugar (packed)
        1 teaspoon Celery seed GROUND
        1 teaspoon Mustard Seed Ground
        1 teaspoon Turmeric
        1 teaspoon Lemon Pepper
        1 teaspoon celery seed Ground
        1 teaspoon garlic powder
        1 teaspoon onion powder
        1 T. Canning Salt

        1 Cup "cook" Clear-Jel (you can purchase Clear-Jel on line or from an Amish store)
        2 Cups cold filtered water

        WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.
        Chop Peppers finely. I rough chopped them and then put them into my food processor.
        To a large no reactive pan add Ground up peppers Vinegar, Salt, Mustard, Sugars and the rest of the spices. Stir well~! Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch. 

        Mix cold water and Clear-Jel in a bowl or large measuring cup. 
        Turn off heat~! Wisk in Clear-Jel mixture.

        At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in BWB and it cools. 

        You can adjust the heat of your mustard by the banana peppers you use. If you like it milder use less hot peppers. Also you can omit spices you might not like. These are the spices I like so I use them.

        Quickly ladle into jars, I left 1/4 inch head space my original instructions didn't give a headspace measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.

        When removing from canner I hold a sauce pan under the jar incase it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it until the jars have cooled. 

        After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry or let air dry, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.


        Meredith shares...

        Sweet Tomato Relish

        12 lg. ripe tomatoes
        12 med. size onions
        3 green peppers
        3 red peppers
        1 tbsp. dry mustard
        1 tsp. cinnamon
        1 tsp. nutmeg
        2 c. white sugar
        2 tbsp. salt
        3 c. white vinegar
        1 tbsp. celery seed or a few stalks of celery

        Chop tomatoes and onions. Cut green and red peppers into small pieces. If you use celery stalks, cut celery in small pieces. Cook slowly after all the above ingredients are stirred together in large kettle. Cook 1 1/2 hours or until the chili is as thick as you desire. Stir often or it will stick and scorch. An electric roaster is good to cook the chili in place of a kettle on the stove burner. Use sterilized jars and seal in recommended manner. Good for the family and as gifts.


        Susan shares...

        Tomato Soup

        1/2 bushel of tomatoes (skins off and chopped)
        2 bunches of celery (chopped)
        8 onions (skinned and chopped)
        Cook veggies until soft (adding a little water). Put through a victorio strainer (not sure what that is, but I was going to use my food mill). Put juice in a large pot, add:
        3 cups of sugar (to taste)
        1/2 c. salt
        1/2 t. cayenne pepper
        1 pound butter and 2 cups flour (melt better and add flour with whisk, then add to mixture.
        Fill jars and process for 10 minutes. Makes about 12 quarts.

        Good luck everyone!!



        Suzanne shares...

        Stewed Tomatoes


        13# tomatoes
        4 stalks celery
        1 lg onion
        1 1/2 pepper
        1 1/2 oz celery salt
        1 T salt
        3 T sugar

        puree it all in the blender and treat it like a cold pack. hot water bath can or pressure can(15 min @ 10PSI for pints)


        Denice shares...

        APPLE PIE IN A JAR

         4 1/2 C sugar, 1 1/2t lemon juice, 1/4t nutmeg, 1C corn starch, 2t cinnamon, 1t salt, 10C water. Peel and slice enough apples to fill 6 quart jars, slice directly into jars and pack tightly. SYRUP: Mix sugar, corn starch, spices, salt, water and lemon juice. Cook until syrup begins to thicken, Pour over apples and seal jars. Put into hot water bath for 30 minutes. This works for peaches also!!

        Toni shares...

        ANNIE’S SALSA
        8 cups tomatoes, peeled, chopped and drained
        2 ½ cups chopped onion
        1 ½ cups chopped green pepper


        3 – 5 chopped jalapenos
        6 cloves minced garlic
        2 tsp cumin
        2 tsp pepper
        1/8 cup canning salt
        ¼ cup chopped fresh cilantro
        1/3 cup sugar
        1/3 cup vinegar
        16 oz. tomato sauce
        16 oz tomato paste
        Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

        Makes 6 pints


        Stephanie shares...

        Pickled Garlic

        2 1/2 c white vinegar
        1 c dry white wine
        1 T canning salt
        1 T sugar
        1 T dried oregano
        12 large heads of garlic
        5 optional dried hot peppers
        Combine vinegar, wine, salt, sugar, and oregano. Bring to boil and stir to dissolve sugar. Reduce heat and boil gently for 1 min. Add garlic and cook for 1 min. (garlic should be peeled) Pack garlic and pepper if using into hot jars with a generous 1/2 in headspace. Ladle hot liquid leaving a 1/2 in headspace. Process 10 min in water bath.


        Cheryl shares...

        Pickled Cauliflower


        1 Cauliflower
        2 Tablespoonfuls of Salt 
        1 Quart of Vinegar 
        1 Teaspoonful of Whole Cloves 
        1 Teaspoonful of White Mustard Seed 
        Pull the cauliflower into pieces, put into cold water with the salt, heat gradually, boil five minutes, t

        hen drain until dry. Put this into a glass jar. Boil the clove and mustard seed in the vinegar, and pour over the cauliflower, hot. Cover with warm vinegar. Seal while hot. Water bath 15 minutes.
        "I slipped some diced red bell pepper in mine for color. May turn the cauliflower pink but doesn't affect taste." (Her note)


        Rita shares...

        Pickled Grape Tomatoes

        1 ½ Quarts Grape tomatoes
        1 Tsp Salt
        1 Cup White wine vinegar
        2 Cups Cider vinegar
        1 Quart Water
        12 Cloves Garlic, peeled, whole
        6 Sprigs Fresh rosemary
        Procedure steps
        1. Wash the grape tomatoes and drain them to dry.
        2. Combine the salt, white wine vinegar, cider vinegar, water, and whole garlic in a medium saucepan and bring to a boil, then simmer for 10 minutes.
        3. Prick the grape tomatoes with a paring knife to help prevent them from splitting or cracking. Then pack the grape tomatoes in hot 1-pint jars and leaving a ¼-inch headspace. Ladle the warm pickling liquid leaving a ¼-inch headspace, and be sure to add two cloves of garlic to each jar and one rosemary sprig.
        4. Remove any air bubbles, and then place the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes at 212° F with the canner lid on.
        5. Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 12 to 24 hours. Label and date then store the jars of pickled grape tomatoes for up to 1 year.

        Louann shares...

        SWEET TOMATO RELISH 


        5 qts tomatoes (skinned and cored) 

        1 qt onions (peeled and ground) 
        1 qt tart apple (peeled and ground)

        1 qt vinegar

        4 qts sugar

        4 tbsps salt

        4 tbsps dry mustard

        1 tsp cinnamon

        1 tsp clove (powdered)

        1 tsp allspice (powdered)

        1 tsp powdered ginger

        1

        Get a big pot, really big, 10 quarts or bigger.

        2

        Mix ingredients together and simmer uncovered on low.

        3

        The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.

        4

        Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.

        5

        Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.

        6

        To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.

        7

        Process in boiling water bath for 20 minute (adjust for altitude).

        Janette shares...

        Manwich Sauce (Sloppy Joes)
        1 gallon peeled, cored, chopped ripe tomatoes
        2 cups chopped celery
        2 cups chopped onions
        1 1/2 cups chopped sweet bell peppers
        1 cup brown sugar
        1/2 cup corn syrup
        1 clove garlic, minced
        1 Tbsp paprika
        1 Tbsp salt
        1/2 cup vinegar

        Combine tomatoes and vegetables in a large kettle and cook down for about 30 minutes. Press through a food mill. Cook down until it is reduced to about half in volume. Add remaining ingredients and cook slowly until mixture is the consistency you want (about an hour). Stir more and more frequently as it thickens or it will scorch. Pour hot into hot jars. Process pints 20 minutes in a boiling water bath, quarts 35 minutes


        Joyce shares...

        Corn Relish


        12 ears corn cut off
        12 onions chopped
        12 sweet pepper green and red
        2-3 pods of hot pepper of your choice
        1 cabbage
        2 T salt
        3 c. sugar
        1 qt jar mustard
        1 qt apple cider vinegar
        Cook corn and vinegar 20 minutes add all other ingredients and cook 20 more minutes. Put into pint jars and seal. Makes 8-10 pints.

        Missy shares...

        Bacon Jam

        1 lb bacon
        1 medium onion, chopped
        3 to 4 cloves garlic, chopped
        ¼ cup apple cider vinegar
        ½ cup packed brown sugar (substitute up to ¼ cup with maple syrup to maple bacon jam!)
        ½ cup brewed coffee

        Directions

        In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.

        Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon
        There are lots of things you can add to Bacon Jam (bourbon, spices, maple syrup, hot pepper), but I am staying on the path of least resistance to get as quickly and easily to this final thing that tastes like sticky sweet BACON!!! Enjoy! Let me know how yours turns out, purty please. Keep refrigerated.

        Debbie shares...

        Clam Chowder

        1/2 pound diced salt pork 1 cup chopped onions ( about 1 medium ) 
        3 to 4 quarts chopped , cleaned clams with juice 2 quarts diced , pared potatoes ( about 8 medium ) 2 quarts boiling water salt and pepper to taste Cook salt pork until light brown .Drain off excess fat . Add onions and cook until tender but not brown . In a large kettle , combine clams and juice , pork , onions , potatoes and water . Boil 10 minutes. Season to taste . Pour hot into hot pint jars , leaving 1 inch head space . Only process in pints or half pints . adjust caps . Process pints and half pints for 1 hour and 40 minutes at 10 pounds pressure. Yield: about 10 pints .

        Janette shares...

        Taco Soup

        1 1/2# hamburger,1 onion, chopped ,1 pkg.taco seasoning ,1 pkg. ranch dressing , 1 reg. can diced tomatoes, 1 can Rotel, 1 reg.can corn , 1 reg. can black beans, and 1 reg. can red beans. Brown hamburger and drain , then combine all ingredients and cook in crock pot for 4-5 hrs. or to can process at 10# pressure for 60 min. pints or 75 min. qts. Serve with taco chips, sour cream, cheese and green onions


        Erin shares...

        Tomato Jelly

        ‎2c tomato juice
        3c sugar
        1 envelope pectin
        Boil juice, add pectin and mix, boil. Add sugar, bring to a boil again. Pour into jars, wipe rims, put prepared lids on and water bath for 10 min.

        It was surprisingly fruity, I'd figured it would be more of a savory thing.


        Janette shares...

        Spiced Tomato Jam


        3 quarts prepared tomatoes
        1 1/2 teaspoon grated lemon rind
        1/2 teaspoon ground allspice
        1/2 teaspoon ground cinnamon
        1/4 teaspoon ground cloves
        1/4 cup lemon juice
        4 1/2 cups sugar
        1 box powdered pectin


        DIRECTIONS:
        To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.

        To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Ladle into jars and water bath for 5-10 min.

        Makes 5- half pint jars


        Edna shares...

        Spaghetti Sauce

        ½ bushel tomatoes (chopped)
        4 jalapeno peppers * (chopped) and 1 teaspoon cayenne pepper
        1 pint olive oil
        2 cups sugar
        1 tsp basil
        1 ½ Tablespoon oregano
        2 garlic bulbs (chopped)
        3 # onions (Chopped)
        4 (18oz) can tomato paste
        ½ cup salt.
        Dip tomatoes in boiling water and immediately into ice water. Peel off skin and slice tomato in half to squeeze out seeds. Discard the skin and seeds. Chop tomatoes..( I use the slap chopper).
        Cook tomatoes and garlic till garlic is soft.. Add sugar, basil, oregano, tomato paste and salt and cook for ½ hour. (I use a 12 quart cooking pot.)
        In large skillet (I use a skillet about 12 inches across 3 inches deep—5.5quart skillet.) Saute hot peppers and onions in olive oil for 20 minutes.
        Add all ingredients together with the tomatoes and garlic and simmer for 20 minutes.
        Put into quart jars….. Water bath 10 minutes.

        Yields 8-9 quarts…

        *NOTE: When cutting or seeding jalapeno peppers, use rubber gloves or plastic gloves to protect your hands. Avoid touching your face.


        Staci shares...

        Cherry Tomato Bombs

        6 Fresno chile peppers, halved lengthwise ( i used habanero peppers)
        4 bay leaves
        1/4 cup coriander seeds
        1/4 cup cumin seeds
        2 cinnamon sticks
        2 tsp. whole cloves
        2 tsp. ground mace
        4 tbsps. black peppercorns
        10 cloves garlic
        8 cups cider vinegar
        1/2 cup honey
        4 tbsps. kosher salt
        4 pounds red cherry tomatoes
        4 stalks of celery
        4 small onions, quartered

        Wash the jars and lids with soap and water. Rinse thoroughly. Place the wire rack in the large boiler and fill it halfway with water. Bring the water to simmer and submerge the jars in the water. Allow to simmer until ready to fill. Simmer the lids separately in the small saucepan.

        Make the pickle brine by placing the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and one cup water in the large saucepan. Bring the mixture to a boil; cook for three minutes, then cool for about three minutes. Remove the chiles and bay leaves with the slotted spoon and set aside.

        Take the jars out of the simmering water with the tongs. Fill each jar to just under lid level with tomatoes, one stalk of celery, one quartered onion, three chile pieces and one bay leaf.

        Pour the pickle brine into each jar to one-half inch below the top of the jar. Use a rubber spatula to loosen any air bubbles trapped in the jar. Wipe the rim with the towel. Place the lids on the top of the jars and screw on the lids.

        Add the jars back to the large boiler with the simmering water. Make sure that the jars are covered by at least two inches of water. Place the lid on the boiler and boil the jars for 15 to 20 minutes. Then, turn off the heat, remove the lid and allow the jars to settle for 10 minutes.






        Staci shares...




        Apple pie filling

        Ingredients:

        4 1/2 cups white sugar

        1 cup cornstarch

        2 teaspoons ground cinnamon

        1/4 teaspoon ground nutmeg

        2 teaspoons salt

        10 cups water

        3 tablespoons lemon juice

        2 drops yellow food coloring

        6 pounds apples

        Directions

        1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

        2.Sterilize canning jars, lids and rings by boiling them in a large pot of water.

        3.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch head space.

        4.Fill jars with hot syrup, and gently remove air bubbles with a knife

        5.Put lids on and process in a water bath canner for 20 minutes.


        Deb shares

        Zucchini Bread Jam

        2 cups shredded Zucchini
        1 cup diced peeled pear or apple
        1 3/4 cup crushed pineapple with juice
        3 T Lemon Juice
        1 tsp cinnamon
        1 tsp allspice
        1 box powdered pectin
        4 1/2 cups sugar
        optional: 1/2 cup raisins

        In a large saucepan, combine zucchini, pear or apple, pineapple with juice, lemon juice, and spices (and raisins if you are using them). Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
        Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a water bath for 10 minutes. Makes 6 half pints.


        Kathy shares...

        Butterscotch Topping


        (From _Blue Ribbon Preserves_ by Linda Ament)

        1 (11 ounce) package butterscotch chips
        1/4 cup firmly packed dark brown sugar
        1/3 cup light corn syrup
        3/4 cups water
        1/3 cup unsalted butter
        1/2 tsp pure vanilla extract

        In saucepan combine the butterscotch chips, brown sugar, corn syrup,
        water and butter. Over low hear stirring constantly heat until the
        sugar is completely dissolved and the chips and butter are melted.
        Increase heat to medium and continue cooking stirring constantly until
        the topping starts to thicken and becomes glossy, about 5-7 minutes. Do
        not allow the topping to boil or it may taste burned. Remove the pan
        from the heat and stir in the vanilla. The topping will thicken as it
        cools.

        Ladle into hot jars leaving 1/2 inch headspace. Using a plastic knife
        remove any trapped air bubbles. Wipe the jar rims and threads with
        clean damp cloth. Cover with hot lids and screw bands. Process in hot
        water bath 200 degrees for 15 minutes. For best results use within four
        months.


        Kamala shares...

        Tomato Bacon Jam

        1 pound of baconfried crisp drained and broken in small pieces, 4 pounds ripe tomatoes core removed and chopped in small pieces, 2 medium onions minced, 2 cups of sugar, 1/3 cup of cider vinegar, 1 tablespoon of salt, 1/2 teaspoon black pepper and 4 half pint freezer containers or freezer safe glass jars and lids ( I used one 16 oz freezer container and had about a cup left over so either I simmered a little longer than necessary or it was overly generous on amount made )...... place tomatoes, onions, sugar, vinegar and spices in saucepan. Bring to a boil and reduce to a simmer....add bacon pieces and continue to simmer, stirring frequently until the mixture is very thick, about 1 hour....pour into clean freezer containers and cool....freeze all jam that will not be eaten within 4 days....keep unfrozen jam in refrigerator


        Ronata shares...

        HABANERO HOT SAUCE


        2 large carrots(peeled and chopped) about 1 1/2 Cups
        1/2 med. red onion (peeled and chopped) about 1 cup.

        1 1/2 C. White vinegar. 1
        /2 C. Water.
        6 cloves of garlic....
        2 Tablespoons minced. 1
        /4 C lime juice.
        1 Tablespoon canning salt.
        1 teaspoon fresh grated black pepper.
        1/4 C Spicy brown mustard.
        12-14 Habaneros de-stemmed and seeded.(I personally leave the seeds in and use the while thing). Add all the ingredients in a sauce pan and cook 15 minutes or until the carrots are tender. Turn off heat. Put the ingredients in a food processor or blender and mix till smooth. Add the hot peppers. Mix again. Then put your hot sauce in sterilized containers and use the water bath method for 15 minutes.


        Cindi shares...

        Roasted Tomato Garlic Soup


        12 tomatoes -- *see Note



        2 carrots -- cut in 1" pieces



        1 large onion -- quartered



        ...



        2 whole heads garlic -- peeled (or more, to taste)



        olive oil



        2 cups chicken broth -- (or 3)



        1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)



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



        *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.


        Lori shares...

        Persimmon Jam 

        3.5 to 4 lbs ripe persimmons 
        2 cups water 
        3 tablespoons lemon juice 
        1 pkg powdered pectin
        1 cup honey

        Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add
        water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes.
        Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups
        of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all
        at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring
        constantly. Jar, seal and BWB 5 minutes.

        Persimmon Jam (family recipe handed down to Marina Louisa by her mother, submitted by Mari November 2007) (click here for recipe with metric measurements)
        2 Quarts ripe fresh persimmon pulp
        1 Cup sugar
        1 Cup orange juice
        grated rind of 1 orange

        Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
        stirring often until thickened, usually about 20 minutes.

        Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.



        Lori shares...

        Brandied Persimmons


        (makes five pint jars of brandied persimmons)

        Ingredients

        5 pounds crisp-ripe Fuyu-type persimmons
        1 1/2 cups water
        1 1/2 cups sugar
        1/2 cup brandy
        3 tablespoons lemon juice
        Cut persimmons crosswise into 1/2-inch-thick rounds; discard any seeds.

        Note: Not all persimmons have seeds. I find a seed in about 1 out of every 6 persimmons. It's usually one large seed and easily removed.

        In a 2- to 3-quart stainless steel pan, bring water to a boil on high heat. Add fruit; cover and, when boiling resumes, cook 1 minute. Lift fruit from pan with a slotted spoon and put into a reserved bowl. Measure water and add enough to make 2 cups; return to pan and set aside. Put persimmons in jars then
        Add sugar to water and bring to a boil on high heat, stirring until sugar is dissolved. Remove from heat and add brandy and lemon juice.

        Ladle hot persimmon mixture into jars, filling to 1/4 inch of rim. Pour slowly because the width of the persimmon rings might make the liquid slow to reach the bottom of the jar. If mixture is thick, run a narrow spatula or butter knife down between food and jar to release air bubbles. Wipe jar rims clean. Cover with hot lids; firmly screw on rings, but do not force.
        Process in a canner bath, covering jars with 1 to 2 inches of water. Bring water to boil; hold at a boil for 15 minutes at sea level, more depending on altitude or larger size of jar.

        Remove canner lid and let jars rest for 5 minutes before removing from the water. Lift jars from water and set on a towel. Don't tilt jars (even to drain water from lids). Let stand until cool. Test seal after 24 hours by pressing center of lid. If it stays down, seal is good. Store in a cool, dark place.


        Cheryl shares...

        CROCK POT TOMATO JAM

        Ingredients
        3 pounds plum tomatoes, peeled, cored, coarsely chopped*
        3/4 teaspoon ground cinnamon
        1/4 teaspoon ground allspice
        1/2 teaspoon ground cumin
        3/4 cup granulated sugar
        1 teaspoon dried red pepper flakes, more or less, as desired for heat
        3 tablespoons lemon juice

        Preparation
        *Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, then drop in ice water and let cool slightly. Skin should be easy to remove.

        Combine all ingredients in crockpot and gently stir. Keep the cover off or propped open with a wooden spoon handle to allow moisture to escape. Set crockpot temperature on low, and cook for several hours, stirring occasionally. You want the tomato mixture to cook down to a spreadable consistency. This could take 24-48 hours. It will change color from tomato red to a dark almost brown color.

        Use this delicious tomato jam as a ketchup alternative in and on top of meatloaf, or on burgers, serve it with cheese and crackers, or as a dip for shrimp or fried seafood. Whatever your heart desires!





        Bonnie shares...





        Caramel Apple Jam



        Yields 7 1/2 pints.

        6 cups peeled and diced Granny Smith or Gala apples
        1/2 cup water
        1/2 teaspoon butter
        1 package powdered fruit pectin
        3 cups granulated sugar
        2 cups packed brown sugar
        1/2 teaspoon ground cinnamon
        1/4 teaspoon ground nutmeg

        Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.

        Brenda shares...

        Chicken Pot Pie (not for canning)

        For y'all who were asking for my recipe for the chicken pot pies, here it is. Now, I don't follow a specific recipe, I have sort of adapted one to my liking. But i'll post the way I did it. 
        I boiled a pound of boneless, skinless chicken breast-you want to save the broth that cooks out of this. You want to make sure get get about 4 or 5 cups of broth. The vegetables I used were potatoes, carrots
         and green peas. You could use a bag of frozen veggies, but ours came from our garden except for the peas, I used half a can of peas. Saute one small diced onion in some butter, set aside. In a large pot melt 1/4 to 1/2 cup of butter, add flour to make a rue, like you are making gravy. When done, add the chicken broth and stir so it doesn't get lumpy (I use a wire whisk) Let the mixture thicken ( if needed you can thicken it more depends on your preference). Add the veggies to the mixture along with salt to taste, pepper, garlic powder, and I also add poultry seasoning, about 1/2 tsp. For the pie crust, I just used a basic recipe for a double crust pie. Place the pot pie mixture into each dish, top with the crust, then brush tops of crust with an egg wash. Cut a few little slits in the top of the crust. Place the pies on a baking sheet to catch any boil over, and bake in 375* oven for one hour or until crust is lightly browned. Cool for a few minutes before eating...cuz it's hot! You could vary the veggies you use according to what you like, and the amounts too. I really didn't measure the veggies, just used what amounts I wanted to put. I hope this helps! Thank all of you for the really nice compliments! i hope yours turns out to be delicious!


        Lori shares...

        Bread and Butter Pickles

        I made the best Bread and Butter pickles yesterday that were much much better than the Ball Book recipe, would like to share it with you all. Bread and Butter pickles 4 quarts cucumbers (6#) 4 large onions 1/2 cup salt 4 cups vinegar 4 cups sugar 1 T celery seed 2 teas turmeric 2 T mustard seed 1 teas mixed pickling spices Slice cucumbers and onions and alternately layer in a strainer
         covering each layer with canning salt. Cover with ice and let drain 3 hours. Add ice as needed. Drain and rinse thouroughtly. Combine vinegar, sugar and spices and bring to a boil. Boil 10 minutes. Add cucumbers and onions and bring to a boil again. Fill hot jars with cucumber and onions. Add hot liquid to 1/2 inch headspace. Release air bubbles, clean the rims of the jars with vinegar. Process in a water bath canner for 10 min. 7 to 8 pints

        Diana shares...

        Cinnamon Pears

        6 pounds pears (about 12 large)
        2 cups cinnamon red hot candies
        5 cups water
        1 tablespoon Fruit Fresh or other powdered fruit protector.

        Peel, core, and halve pears. The core can be removed with a melon
        baller. Put pears into a large bowl of water with an acid solution added
        to prevent the fruit from darkening, until all fruit is prepared. Put
        the red hot candies into a large saucepan and add water. Cook and stir
        until candies have completely melted. Add the powdered fruit protector
        and stir until dissolved. Add the pears, cover, and cook three to five
        minutes, stirring often. Put the pears, cut side down, into hot jars and
        pack tightly. Fill with hot cooking liquid. Release bubbles and clean
        rims. Process pint jars for 20 minutes in a water bath canner. Makes six
        pints.

        Jillian shares...

        Chunky Orange Marmalade

        this will take 3 days to make. It is a very simple, traditional recipe. You can essentailly use any kind of orange. I used Mandarin oranges. For every 1/2 pound of oranges you have you will need 1 cup of sugar. First Day: Slice oranges 
        to desired thickness. I made mine chunky, so they were about 1/8 to 1/4 inch thick or so. Then quarter. Put in bowl and press down (squish) as much as possible. If you have to add enough water to bring the liquid level up to the top of the squished oranges. Put in pan and add half of the sugar you will need (this will depend on how many pounds of oranges you are using) Bring it to a boil then let it simmer for 10 minutes. Then let is sit on the stove covered for 24 hours. Second Day: Bring it to a boil again, let it simmer for 10 minutes, then let is sit on the stove covered again for another 24 hours. Third Day: Add the rest of your sugar and bring to a boil. Let is simmer for 20 min. Check the liquid to make sure it is think enough, if not keep simmering it and checking. I noticed since I was making a big batch, that it took about 30 minutes for mine to get to the right consistency....I like to add a little ginger to mine, but I did not with this batch as my Dad doesn't care for it that way. He likes it chunky, plain, and simple :) Waterbath can as you would for your jams.

        Cindy shares...


        I make this ever year with whats left of the tomatoes very good ( :

        Dilled Green Tomato Pickles

        Ball Blue Book, page 54
        yield about 6 pints

        5 pounds small, firm green tomatoes
        1/4 cup canning salt
        3 1/2 cups vinegar
        3 1/2 cips water
        6 or 7 cloves garlic
        6 or 7 heads fresh dill or 1/4 cup dill seeds
        6 or 7 bay leaves

        Wash tomatoes; drain. Core tomaotes; cut into halves or quarters.
        Combine salt, vinegar and water in a large saucepot. Bring to a boil.
        Pack tomatoes into hot jars, leaving 1/4-inch headspace.
        Add 1 clove of garlic, 1 head of dill (or 2 teaspoons dill seeds) an 1 bay leaf to each jar.
        Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
        Remove air bubbles. Adjust two-piece caps.
        Process 15 minutes in a boiling-water canner.


        Karen shares...

        Canned Summer Fruit Cocktail
        Makes about 9 pints (16 oz)

        6 cups chopped pitted peaches (about 9 large)

        3 cups chopped cored peeled pears (about 9)
        1 pineapple
        2 cups stemmed seedless grapes (about 1 lb – not real hard)
        1 cup drained maraschino cherries, halved (10 oz jar)
        5 cups water
        4 cups sugar
        9 pint (16 oz) glass preserving jars with lids/bands (wash in hot soapy water)

        1.) Prepare peaches by putting into boiling water about 30-60 seconds, peel skins under cold water, pit and chop into ½ inch cubes. For pears peel, core and chop into ½ inch cubes. Cut pineapple into ½ inch cubes. Rinse grapes under cold water and weigh. Cut maraschino cherries in half.
        2.) To prevent browning of all fruit put in large pot with cold water and about 3 tablespoons of Fruit Fresh Produce Protector or ¼ cup lemon juice and 4 cups water.
        3.) Prepare boiling water canner. Heat jars in canner and lids in another small pot in simmering (not boiling) water about 10 mins until ready to use. Set bands aside.
        4.) Combine water and sugar in another pot and bring to a boil stirring occasionally. Reduce heat and boil gently for 5 mins. then shut off.
        5.) Fill jar up about ¼ of the way with hot syrup, ladle fruit into jar adding a few cherries around sides and pack down a little leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot syrup. Wipe rim clean. Center lid on jar. Apply band until fit is fingertip tight.
        6.) Process jars in boiling water canner for 20 minutes at a rolling boil (do not start timing until at a rolling boil). Remove jars and cool. Check lids for seal after 24 hours by pressing middle with your finger. Lid should not flex up and down when center is pressed.


        Janelle shares...


        Pickled Peppers

        Whole Cloves (12 per jar)
        Fresh whole garlic cloves, peeled (2 per jar)
        Oregano
        EVOO
        Powdered Alum
        Vinegar
        Water 
        Salt
        crinkle cut carrots or just baby carrots cut in half
        Celery cut in 1/2in to 1in pieces
        Onions cut into wedges
        (and any other veggie you would like to add...i've added green and red pepper strips before too)
        ~Okay for each jar you need 1tsp Alum, 2 whole garlic cloves, 12 whole cloves, 1/2 tsp oregano, 1 tsp Olive oil.... Mix 3 cups of vinegar, 1 1/2 cups of water and 4 tsp salt (I usually triple this liquid mixture)...stir to dissolve.... Now this is how i do this process.... I first put the 1 tsp of Alum in the bottom of the canning jar, add one garlic clove, Then i throw in a few celery, carrots and onions...then start packing in the peppers....about half way up the jar you put in another garlic clove and repeat the carrots, onions, and celery...Cont. packing peppers to the top...Add 12 whole cloves at the top...Then add your vinegar, water and salt mixture to cover peppers and vegetables...About a 1/2 in from top...Then you add 1 tsp Extra Virgin Olive Oil and the 1/2 tsp Oregano...Seal jar tightly! Invert jars for about 30 minutes to distribute the cloves, oil and oregano than upright them...Let sit and store them for at least 4-6 weeks before opening....Canned peppers will keep for up to 2 years:) The longer they sit the hotter they get:) Enjoy! (i mix jalapeno, Santa Fe, and some banana peppers together in my jars for a variety or you can do all one variety...it can be switched up)... This is the cold packed method...No cooking or processing in a WB...This recipe has been in my family forever and keeps getting handed down...I'm the 5th generation for this recipe...It's fail safe and peppers get hotter the longer their shelf life!!! Enjoy!!!!

        Kamala shares...

        Spicy Sweet Ketchup

         1 Tablespoon of olive oil, 8 ounces onion ( about 1 large ) chopped, 3 cloves of garlic chopped, 7 pounds of tomatoes preferably Roma chopped ( I used black from tula, cherokee purple, a few beefsteaks and an Anna Russian which is a pink variety as my opalka paste tomatoes aren't ready yet which could also be why I got less than expected ), 1/2 cup cider vinegar, 1/2 cup brown sugar or honey or 1/3 cup agave syrup or more to taste ( I chose brown sugar and wound up adding another 1/2 cup later in the cooking process as it wasn't quite sweet enough for me ), 2 teaspoons of pure kosher salt, 1 teaspoon paprika, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground allspice, 1/4 teaspoon of ground cayenne ( I didn't add this last ingredient as I chose to add 1 tablespoon of harissa, 1 tablespoon of asian sweet chili sauce, 3 tablespoons of frozen apple juice concentrate and 1/3 cup candied ginger that I made last fall as my playing with the base recipe ingredients ) In a wide 6-8 quart preserving pan, heat the oil over medium heat, add onion and garlic and saute stirring frequently until the onion is translucent and soft but not browned about 5-7 minutes, add the remaining ingredients and cook stirring occasionally until the tomatoes are very soft about 30 minutes. Pass the mixture through a strainer or a food mill fitted with the smallest holes to remove the seeds or puree the mixture in a blender and push it through a sieve…Rinse out the preserving pan and return the puree to the pan. Bring to a boil and reduce to a simmer, stirring frequently to prevent the solids from sticking to the bottom until thick which could take 2-3 hours depending on thickness desired and your patience….. Taste and add more vinegar or sugar as necessary…
        Meanwhile prepare jars and lids for water bath canning then when ketchup is thickened….ladle the hot ketchup into the jars, leaving ¼ inch headspace at the top….use a damp paper towel to wipe the rim of the jars then put a flat lid and a ring on each jar, adjusting the ring so that it is just finger tight. 
        Return the jars to the water in the canning pot making sure that they are covered by at least an inch. Bring to a boil and simmer for 20 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour check that the lids have sealed by pressing down on the center of each, if it can be pushed down it hasn’t sealed and should be refrigerated immediately. Label the sealed jars and store.

        Terri shares...

        Harvest Apples 
        Apples, any size or variety 
        (enough to fill a large turkey roaster when sliced)

        5 cups sugar
        4 teaspoon Cinnamon
        1 teaspoon allspice
        2 teaspoon Ground clove
        raisins
        1 cup apple cider vinegar
        ¾ cup lemon juice
        Water

        Wash and core apples, do not peel. Slice and cut into chunks. Combine with sugar and spices, mixing gently until apples are coated, let stand 20 minutes or until juices run. Stir in raisins, lemon juice and apple cider vinegar. Add water. Liquid should not quite come to the top of the apples. Bring to a boil, reduce heat and simmer 5 minutes. Pack hot fruit into hot, sterilized jars, leaving ½ inch headspace. Being sure to divide the liquid evenly between the jars. Remove air bubbles. Wipe rims of jars clean and adjust two-piece caps. Process 20 minutes in a boiling–water canner.

        Amanda shares...

        taco sauce recipe

        I could just eat it with a spoon it is so good. 

        7 lbs tomatoes
        4 cups chopped onions
        3 jalapeños (seeded or not depending on heat you want)

        1 green pepper
        5 anaheim peppers
        10 cloves garlic
        1/2 cup cilantro
        Juice of 2 limes

        2 6 oz can tomato paste
        1 tbsp ground cumin
        2 tsp chili powder
        1 tsp sea salt
        1 tsp red pepper flakes
        1 cup distilled
        1/4 cup sugar
        2 tbsp pickling salt

        Peel core and dice tomatoes mix with 2 tbsp pickling salt drain in plastic strainer for 1 hour letting juice drain. In large heavy stainless pot add drained tomatoes, chopped onions, chopped peppers, garlic, and cilantro simmer for 2 hours add tomato paste lime juice and all remaining ingredients simmer for 1 hour turn off heat and let cool purée in blender until smooth return to stove adjust spices to taste simmer until desired thickness is achieved. Process in 8 oz jars in hot water bath for 15 minutes adjust for altitude. Enjoy.

        Laura shares...

        ZUCCHINI JAM

        6 Cups peeled ground zucchini 1 cup water 4 cups sugar (I use 2 cups) ½ cup lemon juice 1 can 8 oz crushed pineapple 2 box 3 oz each jello orange-apricot
        In saucepan combine zucchini & water. Cook for 10 minutes Drain off most of the water. Add sugar, lemon juice, and pineapple. Bring to boil cook for 6 minutes. Add gelatin stir until dissolved, bring to boil cook for additional 6 minutes, stir often Pour into jars and seal.

        Diana shares...

        Chicken Mexican Soup ( for Canning )

        By Belinda M. on May 12, 2011
        Add Timer

        Ingredients
        1. 3 large boneless chicken breasts ( cooked, shredded or cubed )
        2. 1 1/2 cups carrots ( sliced )
        3. 2 cups celery ( sliced )
        4. 1 large onions, chopped
        5. 2 (14 1/2 ounce) cans Rotel Tomatoes
        6. 2 (15 ounce) cans kidney beans ( rinsed and drained )
        7. 4 cups diced tomatoes ( fresh or canned )
        8. 6 cups water
        9. 6 cups chicken broth
        10. 3 cups corn ( frozen or fresh cut kernels from cob)
        11. 1 teaspoon ground cumin
        12. 1 tablespoon canning salt
        13. 3 garlic cloves ( minced)
        14. 3 chicken bouillon cubes
        Directions
        1. Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
        2. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
        3. In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
        4. Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
        5. Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
        6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
        7. THIS RECIPE YIELDS 7 QUARTS!

        Diana shares...

        Sweet and Sour Chicken

        4.5 lbs chicken,boneless, skinless, thighs and breasts cut in bite sized pieces
        2 large green peppers chopped

        1 large red pepper chopped
        2 onions chopped
        3 20 oz cans pineapple chunks drained, reserve juice
        3/4 cup brown sugar
        1 1/4 cups white vinegar
        6 tablespoons soy sauce
        4 tablespoons catsup
        1 tsp ginger
        Layer the chicken, onions, peppers and pineapple in quart jars.
        Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.
        Pour liquid over the solids in the jar to the fill line.
        Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.

        Miranda shares...

        Strawberry-Lemon Marmalade

        2 medium lemons
        1/2 cup water
        1/8 teaspoon baking soda

        3 cups crushed strawberries (about 6 cups whole berries)
        5 cups sugar
        1/2 of a 6 oz. package of liquid fruit pectin

        1. Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
        2. In a large saucepan, combine peel strips, the water, and baking soda. Bring to boiling; reduce heat. Simmner covered, for 20 mintues. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. (you should have about 3 cups mixture).
        3. In a 8-10 qt. heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
        4. Ladle hot marmalade into hot half-pint canning jars, leaving 1/4 inch headspace.
        5. Process for 5 minutes. Allow to set at room temp for 2 weeks before serving.

        Sally shares...

        Cured Green Olives

         I have done Olives for over 30 years. I use1/2 can of lye to 5 gallon water, be very careful as the lye can burn you. I use either crocks or an old claw foot tub to do mine in. Once the olives have been cleaned as removing stems picking out any bruised olives. I put them in the tub and add the lye water stair good. I stir mine twice a day. After the first day drain and do another lye bath. I usually keep mine in this bath for a couple of days, you need check them to see if the lye has cooked them. You do this by cutting a v into the olive and making sure it has cook all the way to the seed. This is the tricky part as if not they will have a bitter taste. And you have to be careful not to use to much lye at once as it can make the olives mushy. Once they are ready drain rinse, add fresh water and don't forget to stir a couple of times a day. The more you stir the faster the process. Give a fresh water every day until you water is clean. Then start the brine the first day 1/2 cup salt to a gallon of water, I make my brine up the night before so it cools. I use either kosher or sea salt. On the next day I use 1 cup salt to gallon of water. The next day you can eat or can. I can mine. Drain the brine, put olives in jars, I add garlic,bay leave, dill, dried hot pepper. The brine is 1 cup vinegar to gallon water bring to boil pour over olives clean rims, put the hot seal and ring on and hot water bath for 5 minutes. From the day I pick my olives until I can is a 3 week process. I know of people doing it faster, but I'm not in a hurry and I work full time so I don't have the time to stir a lot. This is the way I was taught and still do it that way. I usually do 120-130 quarts at a time. The most I did was 296 quarts. Good luck and hope this was help to you.


        Tina shares...

        Meat Loaf Balls
        Meat Balls:
        6-7 lbs. ground beef
        4 lg. eggs

        1 cup quick oats
        1 package saltine crackers
        1 lg. green pepper, finely chopped
        2 onions, finely chopped
        2 pkgs. McCormick Meat Loaf Mix
        1 15oz. can tomato sauce

        Sauce:
        3 15oz. cans tomato sauce
        1 lg. onion, chopped
        A little water if too thick or you don't have enough to fill jars.

        Mix all meat loaf ingredients together well and make into balls about 2" big. Place on a baking sheet and bake @ 350 for 25-30 minutes.

        While they are baking, mix sauce ingredients together in a large pot and bring to a boil. Reduce heat and keep hot.

        Put meat balls in jar about half full (wide mouth works best), add a little sauce. Add more meat balls, leaving a generous 1" headspace. Cover with sauce, keeping a 1" headspace. Remove air bubbles, wipe down rims and put on lids and rings.

        Can @ 10lbs - 90 minutes for quarts.


        Carol shares...
        CAROL'S CANNED APPLE PIE

        FILLING INGREDIENTS:


        4 1/2 cups white sugar
        1 cup cornstarch
        2 teaspoons ground cinnamon
        1/3 teaspoon ground nutmeg

        1 teaspoon salt
        10 cups water
        3 tablespoons lemon juice
        2 drops yellow food coloring
        6 pounds apples (approximately 52 apples)
        DIRECTIONS:
        Peel, core, and slice apples. Place in water with fruit fresh to prevent browning.
        In a large heavy sauce pan, mix sugar, cornstarch, cinnamon and nutmeg, salt and water and mix well. Bring to a boil and cook until thick and bubbly, stirring often.. Remove from heat and add lemon juice and food coloring.
        Sterilize canning jars, lids and rings by boiling them in a large pot of water.
        Pack the sliced apples into hot canning jars, adding syrup as you fill jars. Leaving a 1/2 inch headspace. Gently remove air bubbles with a knife.
        Put lids on and process in a water bath canner. Bring to a boil for 20 minutes. Makes 7 quarts. Jars may not seal for 12-24 hours.
        For pie, pour 1 quart apple pie filling into pie crust. Top with crust. Slit top for steam to escape; seal. Bake at 400 degrees for 50 minutes.


        Marilyn shares...


        ‎52 Pepper Salsa! 


        1 Peck Amish Paste or Roma tomatoes
        3 Cups diced Spanish onion
        6 cups sugar
        5 cups apple cider vinegar

        5 Tablespoons canning salt
        4 large green peppers diced
        3 large yellow sweet. Peppers
        2 cubanello or other sweet peppers
        3 Hungarian peppers
        3 red cayenne peppers
        2 cherry peppers or jalepnos
        1/2 tablespoon Cinnamon
        2 teaspoon ground Ginger
        Dice peppers retain 1/3 peppers. Add remaining peppers and onions to tomatoes
        Simmer about 2 hours until reduced. Add remaining peppers, sugar and spices. Simmer about 45 min.
        Taste test: Should be sweet and sour with heat kick at the end. Add more hot peppers to taste.

        Peter shares...

        South African Bottled Curry Beans.

        1 Kg Green Beans cut about 10mm pieces
        500g Onions diced
        500ml Water
        2 tsp Salt
        375ml Vinegar
        3tsp Flour
        2 tsp Curry Powder
        250 ml Sugar

        Bring to the boil and cook first 4 items for 10 minutes.
        Mix in the other ingredients.
        cook until the Beans are tender.
        Fill bottles (Abt 4) while hot, fit lid and allow to cool.

        Best served cold with Meat.

        Judi shares... 

        Mincemeat


        2 quarts ground meat
        1 quart ground suet or good beef fat
        5 quarts chopped apples
        4 oranges
        4 lemons
        1/4 cup salt
        1tsp nutmeg, 2 tbl ground cloves, 2 tbls ground cinnamon, 1 tbl ground allspice
        1 quart vinigar (apple cidar)
        4 # raisins
        1/2 # candied citron
        12 cups sugar
        all of this needs to go through a grinder ..either a hand grinder or an electric grinder, mix well. I put in my 18 quart turkey roaster and cook for 1 hour at a medium heat, then jar it in quarts and process in pressure canner for 20 minutes at 10# pressure
        1 quart makes a nice pie either 1 crust with crumb topping or 2 crust with a hard sauce on it I use it in cookies cake fillings just about anyway. my hard sauce is a vanilla sauce with brandy added to it and served over the pie soooooo good
Amanda shares... taco sauce recipe I could just eat it with a spo

27 comments:

  1. Love the recipes. Plan on using a few of them this weekend.. Thank You Granny for sharing.

    ReplyDelete
  2. Granny help! Need an easy recipe for canned Spaghetti sauce.Thanks!..:)..

    ReplyDelete
  3. Just found this site and absolutely love it. Thanks

    ReplyDelete
  4. WOW ! Love it !Thank You ! I will use these recipes !

    ReplyDelete
  5. ohhh...I am SO glad I found this site! You have all the recipes from my childhood that my grammy used to make! Thank you SO MUCH for sharing! I thought they were lost forever...

    ReplyDelete
  6. great site i plan to use it lots.thanks for sharing.

    ReplyDelete
  7. These are some really great recipes. It's nice to see so many unusual ideas instead of just the typical strawberry jam. I also like that you include some "outlaw" recipes, lol! I see you've put a disclaimer on, but after that you leave it up to us to make our own decisions. THANK YOU FOR THAT. I'm all for safety and I use both boiling water baths and a pressure canner, but I've been canning for over 30 years and lately some of the canning regulations are insane. Yes, yes, people will argue with me and I don't give a hoot. The USDA has some good ideas--to a point. They cater to big agribusiness these days, which does not want us to grow and make our own foods. Keep that in mind. Stay educated. Use quality food and have a very clean working environment, and you will develop a skill that will serve you for a lifetime. Good luck to all the wonderful canners out there!! Keep it alive and keep it real, ladies (and gents)! :) - Melanie

    ReplyDelete
    Replies
    1. What good is the disclaimer at the beginning of this blog if the people don't know the risks involved, and which recipes can be potentially harmful?

      People new to canning will have no idea they shouldn't can certain things, and assume that if people have been doing it, it must be safe. But many people are posting recipes on the internet that have actually been tested and PROVEN unsafe, but because their relative or whoever has been making it, they think they know better than the experts doing the testing. Yes, everybody needs to make their own decision when it comes to choosing what to can, but make sure you make an imformed decision based on proven facts, not based on somebody's opinion of a government agency, or the fact that nobody has gotten sick on it yet!

      If you are one of those who don't believe what the government says, get a copy of the Ball Blue Book. This is not written by government and has good recipes proven to be safe.

      After all, would you still use medicines or medical procedures that haven proven to be ineffective or dangerous? I know I sure would not, I don't care if my family had been using them for generations without a problem!

      Delete
  8. I have used Chocotate syrup on my pancakes forever . Some people thank I was am crazy. I grew up having it and when i read the receipe on this site and it's the same one I got from my mom that she got from her mom. I just think this is the greatest site I've found on the internet. Thanks so much for sharing.

    ReplyDelete
  9. I love the recipes im gonna give some of them a try! =)

    ReplyDelete
  10. wondering how a person decides how long to pressure can the different items? Is there a way you can decide if you already have a recipee you like

    ReplyDelete
    Replies
    1. There are books, lists online, and most pressure canners come with a manual with a list of times for most items. If you use a recipe with a mixture of ingredients, you use the time for the one ingredient that takes the longest pressure time. ~~Granny

      Delete
  11. does anyone have a recipe for canning bologna? I have heard of using poultry or venison or beef.

    ReplyDelete
    Replies
    1. I was wondering the same thing !! I thought maybe doing it like chipped beef is done but not sure as how to begin to start with bologna. Or may make it like potted meat spread and can it in 1/2 pint jars but haven't found any sites with info on this either .
      Please if anyone knows how to can bologna please share .
      By the way I love this site thanks to all involved on it .
      Thanks for all info ,
      Deonna

      Delete
  12. Great site! I love it!

    ReplyDelete
  13. New to this site & love it. I made the Mexican Chicken Soup & my family ate all of it! Will definitely add it to my canning list along with others from this site. Good work...

    ReplyDelete
  14. The USDA is not against home food preserving. They only want you to do it SAFELY ! No way should meatballs with crackers and things like that be canned. They are grains and act as thickeners, all of which are unsafe things to can. PLAIN meatballs, no egg, milk, etc. are fine to can, but not adding any extra ingredients. You will even find meatballs listed in the USDA guides.
    The recipes in canning books are safety tested for a reason. You need to know EXACTLY the ph and density of a food. Even off by a small margin and it could cost you your life.
    The old method of using the longest processing time is just that.... old. It doesn't hold true. You have no idea what the density of your food is. Density is just as important as ph in canning. If you want to can a mixed vegetable, there is a time set for that, not just chose the longest processing time.
    Things change due to the scientific testing. Just like in medicine. They used to cut people and let them bleed to get rid of diseases, so they thought ! Now we know this is foolish and will not cure someone.
    Same for food preservation, things have changed. You have different varities of produce, some are bred to be lower in natural acid. Then, we have different strains of bacteria. Plus, here in the USA, especially on the west coast, we have the highest rate of botulism in the soil and air than anyplace else that I am aware of.
    Who would ever have thought we would be dealing with ecoli and salmonella in vegetables ? ! We are not dealing with the same foods as our ancestors.
    Please, educate yourself on what is safe nowadays, not try to use what may have been tried years ago.
    Trust people who are trained in food preservation safety with your canning. You would not trust a mechanic to do surgery on you, so why would you trust your life when it comes to preserving food to someone who has no training ?
    Just because someone may say they have years of experience, that doesn't mean that those standards fit todays food supply and also will deal with all the current types of bacteria we have now.
    As we all know, there are super bugs that will not even respond to any antibioitics any longer.

    ReplyDelete
  15. I have been looking for a recipe for canned fruit cocktail. Thank you for making this one available to me!

    ReplyDelete
  16. Iwould like to know if you can can baked beans without them turning to mush.

    ReplyDelete
  17. Amish Baked Beans for canning

    8 lbs. dry navy beans (or long Northern)
    5 lbs. ham, cut up fine (I used bacon)
    1/8 cup salt
    4 qt. tomato juice
    1 large onion, cut up fine
    3 cups white sugar
    4 cups brown sugar
    1½ - 26 oz. bottles ketchup
    1/2 tsp. red pepper
    1 tsp. dry mustard
    1 tsp. cinnamon

    Soak beans overnight, pour off the water. Add more water then cook until almost done, then drain. Keep the beans in the pot to stay warm. (I saved the cooking water to use later in case my beans were too thick before canning.
    While the beans are cooking, in another large saucepan, fry onions and ham/bacon just until tender. You might need to do this in batches. Then add the other ingredients, leaving the grease in the pan and simmer for 15 minutes, stirring often. Add sauce to the beans. If the mixture seems too thick, you can add boiling water or more tomato juice to make it the consistency you would prefer. Heat bean mixture thoroughly to simmering and then ladle into jars, leaving 1-inch headspace. Process quarts for 70minutes and pints for 65 minutes at 10 psi or according to your altitude chart. This makes about 14 quarts.
    I know this sounds like a lot of work. But this is the fourth time I have tried to make baked beans and the other recipes that I followed all had issues, either with the taste or the tenderness of the beans. This is the best recipe I have used and love the way it taste!

    ReplyDelete
    Replies
    1. I forgot the 3c water that you add to the sauce as it simmers!

      Delete
  18. What a fabulous site. The work you have put into this is so commendable. I have loved and have canned most of my adult life. I taught it to my students in my cooking school for years as Ball was a wonderful participant in supplying equipment for the school and students. Now that I am retired, I am building up my pantry of goods for the bitter taste of a cold long winter. Yum for me and friends and thank you for some variations of old southern favorites.

    ReplyDelete
  19. I'm brand new to this whole canning thing. Can I can tomatoes/peppers/celery/onions all together and if so, do I have to use the water bath or pressure canner (since there are acidic and non acidic ingredients)
    Thanks!!

    ReplyDelete
    Replies
    1. You need to use a pressure cooker 15 minutes pints, 20 quarts at 10 pounds pressure. Ball's Blue Book has this recipe Italian Stewed Tomatoes using those ingredients plus a small amount of sugar and basil.

      Delete
  20. This comment has been removed by the author.

    ReplyDelete
  21. Anyone know how to pressure can cream corn that does not scorch. Twice I have tried to pressure can cream corn using the instructions with the canner and from a college extension service and both times using the time an pressure called for it scorched in the jars.

    ReplyDelete

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }