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How to Can

Filling and Sealing Jars
Ladle prepared food through a wide-mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not too tightly.Hot Water Bath
Place filled jars on a rack in a water bath canner or deep, covered kettle filled with hot, but not boiling, water. Arrange jars on the rack so they do not touch each other or the sides of the canner. Add hot water as needed to cover the jar tops with an inch or two of water. Bring the water to a boil, and boil with the canner covered for 10 minutes or the time given in recipe. Start counting the processing time when the water reaches the boil. At altitudes about 3,000 feet, add 2 minutes` processing time for each additional 1,000 feet. Remove jars with a jar lifter and cool on a folded towel or rack in a draft-free place. Leave pace between the jar for air to circulate.PLEASE NOTE: According to the USDA, ALL jams, jellies and preserves should be processed in a water bath for 10 minutes - NO LESS!Test for a Seal
To test the seal, press down the center of each lid with your finger. Lid that are sealed will stay down.As an alternative to boiling canning jars to sterilize them, place the clean jars in a cold oven, set temperature to 250 degrees F, and leave them for 30 minutes.Testing Jell Point
The first method is to take the temperature of boiling water, then cook the jelly mixture to a temperature 8 degrees F higher than your boiling point. The temperature to reach at sea level is 220 degrees F. At this point, enough liquid has evaporated from the juice mixture to concentrate the sugar, acid pectin and transform it into jelly.The second method is to dip a cool metal spoon into the boiling liquid. Lift the spoon out and tip it so that the jelly runs off the side of the spoon. When the jelly falls in two drops and then flows together to form a sheet, it is ready.Another test is to put a spoonful of jelly onto a cold plate and place it in the freezer for a few minutes. The mixture will set if the jell point has been reached. Remember to remove the kettle from the heat while you perform this test.
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Plum conserve
Plum Conserve2 cups plums, seeded, peeled and chopped2 cups granulated sugarPut the plums in a saucepan and pour sugar on top. Place the pan over medium heat and bring to a simmer. Do not stir the mixture until the sugar on top of the plums is nearly melted, then stir it frequ (Upload by user)

Pomegranate jelly
Pomegranate Jelly1 package Sure Jell®3 1/2 cups pomegranate juiceParaffin1/4 cup lemon juice4 1/2 cups granulated sugarJuice pomegranates by cutting in half and juicing in an electric juicer. Mix Sure Jell® with the juices and bring to a hard boil; add sugar all at (Upload by user)

Port wine jelly
Port Wine JellyYou can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.2 cups good quality port wine3 cups granulated sugar1 tablespoon freshly squeezed lemon juice2 cinnamon sticks, broken in half3 ounces liqu (Upload by user)

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Preserved lemons
Preserved LemonsChoose smooth, thin skinned, unblemished lemons. Scrub them well. Make two vertical cuts in a cross to within about 1/2 inch of their base, so that they still hold together. Put 1/4 teaspoon of salt into the center of each lemon and press them closed. Pack tight in steril (Upload by user)

Prickly pear jelly
Prickly Pear JellyThis recipe comes from the University of Arizona. The desert is just filled with this wonderful fruit, free for the taking.2 1/2 cups juice, 1 quart fruitWater to cover in kettle1 package powdered pectin (not liquid)3 tablespoons lemon or Mexican lime (Upload by user)

Quince jelly
Quince Jelly4 1/2 cups prepared juice (about 3 pound ripe    quinces and 4 cup water)1/4 cup lemon juice (2 lemons)6 1/2 cups granulated sugar1 box Sure Jell® Fruit PectinPrepare the juice. Core and grind about 3 pounds fully ripe quinces (do not pee (Upload by user)

Raspberry jam
Raspberry Jam2 pounds raspberries3 cups granulated sugarJuice of 1 lemonRinse and mash berries. Place in a 6 quart or larger pot with sugar and slowly bring to a boil, stirring to dissolve sugar. Boil for 20 to 30 minutes, stirring frequently to prevent sticking and scorch (Upload by user)

Rhubarb chutney
Rhubarb Chutney8 cups rhubarb, finely chopped1/2 cups chopped onion1 1/2 cups chopped raisins3 1/2 cups brown sugar1/2 cup vinegar1 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1 teaspoon allspiceCook first 5 ingredients until thick, abou (Upload by user)

Rhubarb jam
Rhubarb Jam5 cups rhubarb, finely cut1 (20 ounce) can crushed pineapple3 cups granulated sugar1 small box strawberry or raspberry gelatinCombine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.Cook slowly for 15 to 20 minutes, then add gelatin. (Upload by user)

Rose petal jam
Rose Petal JamImportant: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent.Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and re (Upload by user)
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Rosy peach conserve
Rosy Peach Conserve18 peaches, peeled, pitted5 medium oranges, quartered, seededSugar1 cup maraschino cherries, chopped1/2 cup chopped nutsRun peaches and oranges through food chopper, using coarse blade. Measure fruits and add 1 1/2 times as much sugar as fruit. C (Upload by user)
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Herbed Eggplant Slices
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Nectarine-orange marmalade
Nectarine Orange Marmalade3 pounds nectarines3 medium size oranges4 1/2 cups granulated sugarWash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a (Upload by user)
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Peachy jalapeno jelly
Peachy Jalapeno Jelly12 peaches, skinned7 large jalape?os, chopped5 to 6 cups granulated sugar1 package pectinCook the peaches until done, but not too mushy. Add the jalape?os and cook until tender. Add sugar and cook until thickened, then add pectin. Cook an additiona (Upload by user)
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Pumpkin butter
Pumpkin Butter3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e2 1/2 cups light brown sugar1 lemon, juice and grated rind1 tablespoon ground ginger1 1/2 teaspoons cinnamon1/4 teaspoon allspiceIf using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon (Upload by user)
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Rosemary jelly
Rosemary Jelly1 1/4 cups boiling water2 tablespoons minced fresh rosemary3 cups granulated sugar1/4 cup vinegar1 (3 ounce) pouch liquid fruit pectin2 to 3 drops green food coloringIn a large saucepan, combine boiling water and rosemary; cover and let stand for (Upload by user)
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Mango relish
Mango Relis mango, cut into 1/2 inch cubes2 green onions, green part only, minced1/4 teaspoon sesame oilJuice of 1/2 limeCombine all ingredients and stir gently.Makes about 1 1/4 cups. (Upload by user)
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