FLASH-BACK FRIDAY
CANNING: BLUEBERRY JAM
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| Click on image to see full post from 7/21/11 |
Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts
Friday, July 20, 2012
Sunday, July 24, 2011
300 Follower Giveaway!
Its GIVEAWAY TIME!
I've reached 300 followers so I'd like to show my appreciation by giving away some of my treats. There will be 2 WINNERS! Each winner will get the choice between the 4 jars:
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| Blueberry Jam, Strawberry Jam, Squash Relish & Kosher Pickles |
Thursday, July 21, 2011
Canning: Blueberry Jam
Jam has got to be my favorite thing to eat....like EVER. Click for my Strawberry Jam, Orange Jam, and Squash Relish recipe, and linked up with images below. This one is very similar (same concept).
7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.
Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.
Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
Click HERE for printable recipe
click HERE for printable canning tips
BLUEBERRY JAM
Click HERE for printable recipe
7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.
Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.
Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
Click HERE for printable recipe
click HERE for printable canning tips
Wednesday, July 20, 2011
Wordless Wednesday
WORDLESS(FUL) WEDNESDAY
Had my "big girls tea party" this weekend, been planning this for few months now. What a great time we had!
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| The amazing food (if I must say so myself--hehe) |
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| Some of the finished product |
Blog Hops....
Tuesday, July 19, 2011
Canning: Kosher & Bread-n-Butter Pickles
We made all these at once, while we were slicing and cutting up pickles, might as well! They just use 2 different recipes to pour in the jars.
For 2 quarts of pickles, you need about 14 small to medium sized pickling cucumbers. We ended up making 18 quarts of pickles...that will give you an idea of how many pickles my in-laws brought from their garden!
For the "seasoning," we used the "Ball" brand Kosher Dill Pickle Mix, and the Bread and Butter Pickle Mix.
Instructions are very simple, and we just followed the directions on the mix container.
First things first. Cut and slice the pickles!
We sliced the pickles in 2 different ways to differentiate the 2 flavors. You don't have to do that, but after the 11th jar, you might start getting cross-eyed. Or you could label them. Either way, its all about how you prefer to eat them!
Then stuff them REALLY tight into the jars. When you think you've filled them to the top, add at least one more. =) In other words, PACK them in. Its really just an aesthetic look for me. Once you had the seasoning liquid mix, the pickles will "shrink" up just a tad are create a space. I like keeping that space as small as possible.
Directions: (for every 2 quarts)
1. Combine 2 cups water, 1 cup vinegar, and 1/4 cup pickle mix in a medium sauce pan and bring to a boil.
2. Pour hot liquid over pickles in the jar, leaving 1/2 inch headspace. Wipe threads clean and screw lids and tops on.
3. Process for 15 minutes.
For best flavor, let pickles stand from 4o to 6 weeks. We always break into them after standing 24 hours and they are awesome. If you have the patience, you can try waiting. But that's something we don't have.
KOSHER & BREAD-N-BUTTER PICKLES
For 2 quarts of pickles, you need about 14 small to medium sized pickling cucumbers. We ended up making 18 quarts of pickles...that will give you an idea of how many pickles my in-laws brought from their garden!
For the "seasoning," we used the "Ball" brand Kosher Dill Pickle Mix, and the Bread and Butter Pickle Mix.
Instructions are very simple, and we just followed the directions on the mix container.
First things first. Cut and slice the pickles!
We sliced the pickles in 2 different ways to differentiate the 2 flavors. You don't have to do that, but after the 11th jar, you might start getting cross-eyed. Or you could label them. Either way, its all about how you prefer to eat them!
Then stuff them REALLY tight into the jars. When you think you've filled them to the top, add at least one more. =) In other words, PACK them in. Its really just an aesthetic look for me. Once you had the seasoning liquid mix, the pickles will "shrink" up just a tad are create a space. I like keeping that space as small as possible.
Directions: (for every 2 quarts)
1. Combine 2 cups water, 1 cup vinegar, and 1/4 cup pickle mix in a medium sauce pan and bring to a boil.
2. Pour hot liquid over pickles in the jar, leaving 1/2 inch headspace. Wipe threads clean and screw lids and tops on.
3. Process for 15 minutes.
For best flavor, let pickles stand from 4o to 6 weeks. We always break into them after standing 24 hours and they are awesome. If you have the patience, you can try waiting. But that's something we don't have.
Monday, July 18, 2011
Canning: Squash Relish
When my in-laws were visiting, we went on a canning spree! Canned things from pickles, to jams, to pickled watermelon rhines! This week I'll show you what and how we made them!
8 unpeeled yellow squash
4 pickling sized cucumbers
3 large red bell pepper
1 white onion
1 red onion
Diced everything into small pieces. My pampered chef chopper is perfect for this! You can also make them in larger pieces if that is what you like. I use relish in my tuna and such, so the smaller the bits the better.
Put them in a bowl and let them get to know each other for about an hour.
2 cups white vinegar
3 cups sugar
2 teaspoons ground celery seed
2 teaspoons ground mustard seeds
Bring these 4 ingredients to a boil in a large saucepan for 5 minutes. Add squash mixture and bring back up to a boil, and let simmer for 25 to 30 minutes.
After the boiling, pour mixture into sterilized pint jars and top it off with juice, keeping about 1/2 inch head. Seal them with sterilized lids.
This recipe will make about 5 pints. We doubled the recipe, and in a large stockpot--took a little more time to heat up and such, but well worth the little extra effort...especially since it was all homegrown and we had an excess of veggies! We made 11 pints with it.
Let these jars boil for about 7 min minutes. Turn off heat and let them sit for 5 minutes. Remove them and let them cool overnight (24 hours), and keep listening for the "pop" sound. Check the next day to make sure they sealed. If they didn't, refrigerate and use within a week, or process them again. These have a shelf life of over a year when sealed--but they never last that long around here.
Click HERE for printable recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sealing and preserving the jars
click HERE for printable
I'm no professional, and I don't have professional or fancy appliances. So this is how you can do it as well if you don't have any of those fancy pressure cookers and such.
LARGE stockpot. My husband used a pot he uses to make his beer with. The pot needs to be deep enough to cover the jars by at least 1 inch.
Canning basket. This is really cheap and can be found at the majority of grocery and retail stores. Its a little basket with "feet" and a handle--put a few jars in and lower into the water. It keeps them from touching the bottom of the pan and easy to remove from water. If you only get 1 thing, get this--its worth it.
Sterilizing jars. Send your jars through the dishwasher the same day you are canning. Make sure you set the "sterilizing" setting on. Leave them in there until you are ready to pour into them. If you leave them overnight and do the canning the next day, sterilize them again. This is to prevent any germ or yeast that might have gotten in over night. You can also boil them for a few minutes in boiling water. Dishwasher is easier for a larger quantity of jars.
Sterilizing the lids. Place all of them into boiling water and boil for 3 to 5 minutes. You can keep these in the water until ready to use.
Now, to seal the jars. Heat a pot large enough to cover jars you are using by 1 to 2 inches. The jars also shouldn't be touching the bottom, so use canning basket or wire rack that will fit. They only need to be off the bottom by 1/2 inch. Bring the water to a boil, and you are ready. Place jars in water, start timer. Leave in as directions say. When time is up, turn off the heat and leave in water for 5 minutes. Remove, carefully, and let them sit for a good 24 hours. Check seal--if it didn't seal, you can process them again or refrigerate up to 1 week.
SQUASH RELISH
Click HERE for printable recipe
8 unpeeled yellow squash
4 pickling sized cucumbers
3 large red bell pepper
1 white onion
1 red onion
Diced everything into small pieces. My pampered chef chopper is perfect for this! You can also make them in larger pieces if that is what you like. I use relish in my tuna and such, so the smaller the bits the better.
Put them in a bowl and let them get to know each other for about an hour.
2 cups white vinegar
3 cups sugar
2 teaspoons ground celery seed
2 teaspoons ground mustard seeds
Bring these 4 ingredients to a boil in a large saucepan for 5 minutes. Add squash mixture and bring back up to a boil, and let simmer for 25 to 30 minutes.
After the boiling, pour mixture into sterilized pint jars and top it off with juice, keeping about 1/2 inch head. Seal them with sterilized lids.
This recipe will make about 5 pints. We doubled the recipe, and in a large stockpot--took a little more time to heat up and such, but well worth the little extra effort...especially since it was all homegrown and we had an excess of veggies! We made 11 pints with it.
Let these jars boil for about 7 min minutes. Turn off heat and let them sit for 5 minutes. Remove them and let them cool overnight (24 hours), and keep listening for the "pop" sound. Check the next day to make sure they sealed. If they didn't, refrigerate and use within a week, or process them again. These have a shelf life of over a year when sealed--but they never last that long around here.
Click HERE for printable recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sealing and preserving the jars
click HERE for printable
I'm no professional, and I don't have professional or fancy appliances. So this is how you can do it as well if you don't have any of those fancy pressure cookers and such.
LARGE stockpot. My husband used a pot he uses to make his beer with. The pot needs to be deep enough to cover the jars by at least 1 inch.
Canning basket. This is really cheap and can be found at the majority of grocery and retail stores. Its a little basket with "feet" and a handle--put a few jars in and lower into the water. It keeps them from touching the bottom of the pan and easy to remove from water. If you only get 1 thing, get this--its worth it.
Sterilizing jars. Send your jars through the dishwasher the same day you are canning. Make sure you set the "sterilizing" setting on. Leave them in there until you are ready to pour into them. If you leave them overnight and do the canning the next day, sterilize them again. This is to prevent any germ or yeast that might have gotten in over night. You can also boil them for a few minutes in boiling water. Dishwasher is easier for a larger quantity of jars.
Sterilizing the lids. Place all of them into boiling water and boil for 3 to 5 minutes. You can keep these in the water until ready to use.
Now, to seal the jars. Heat a pot large enough to cover jars you are using by 1 to 2 inches. The jars also shouldn't be touching the bottom, so use canning basket or wire rack that will fit. They only need to be off the bottom by 1/2 inch. Bring the water to a boil, and you are ready. Place jars in water, start timer. Leave in as directions say. When time is up, turn off the heat and leave in water for 5 minutes. Remove, carefully, and let them sit for a good 24 hours. Check seal--if it didn't seal, you can process them again or refrigerate up to 1 week.
These tips come from my own personal experience. I am by no means a professional, nor do I claim to be. Proceed at your own risk.
click HERE for printable
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