Hello. I need / want some new home canning or preserving recipes. I would love to have your favorite, or speciality. Pickles, relishes, vegetable, jellies, whatever. We have a big garden each year and Ii would love to have something new to try. Thanks Becky
Welcome to the board!!!!!!!
You will love it here.
Zesty Red Onion Jelly.
1 cup of diced red onion
2 tsp of lemon zest
3/4 cup of white vinegar
3 cups of granulated sugar
1 package of pectin
Cut red onion into 1/8 inch slices; cut slices into 1/4 inch dice. Measure 1 cup into a large; deep stainless steel saucepan. With a sharp knife or lemonzester remove 2 tsp of paper thin peel from a clean lemon.Add to saucepan. Stir in pectin powder and mix very well.
Bring the contents of pot to a boil. Add in the sugar and stir to disolve. Stirring often bring the pot to a full rolling boil. Allow to boil hard for 1 minute.
Remove from heat and ladle into hot stearlized jars. Add lids and caps and place in a boiling water bath. Bring to a boil and process of 10 minutes up to 1000 ft. I process mine for 15 minutes
Remove and allow to cool and set for 24 hours on the counter.
Makes apporx. 3 250 ml jars.
**NOTES: I add 1/2 tsp of butter to all my jellies to prevent bubbly scum from forming from the boiling process and I really never have to skim my jellies anymore!!!!!
For a nice vibrant color in my jellies I will use a drop or 2 of food coloring for show stopping colors! This is completely fine and food safe!
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
The best resource for trusted canning recipes is the Blue Ball book. It is a paperback and it wasn't expensive, I use it every year and trust it a lot.
Strawberry Jalapeno Jam
3 3/4 cups of crushed strawberries
1 cup of finely chopped jalapeno peppers
1/4 cup of bottled lemon juice
7 cups of sugar
1 package of pectin powder
Wash, hull and crush strawberries, one layer at a time measuring 3 3/4 cups. Place in a deep saucepan. Add lemon juice and pectin. Stir to combine throughly. Bring to a boil and add the sugar. Stir well to disolve. Bring back up to a boil and boil hard for one minute.
Remove from heat and ladle into hot sterilized jars, aplly lid and bands and process in a hot water bath for 10 minutes.
Remove from canner and allow to cool and set for 24 hours.
**NOTES: I add 1/2 tsp of butter to all my jellies to prevent bubbly scum from forming from the boiling process and I really never have to skim my jellies anymore!!!!! I add this after the first boil.
1/3 cup of finely sliced dried apricots3/4 cup of white vinegar1/4 cup EACH: finely chopped red onion, red bell pepper & seeded habanero or Jalapeno peppers3 cups of sugar1 pouch of liquid pectin
In a large stainless steel saucepan, combine apricots and vinegar. Cover and let stand at least 4 hours.
Add red onion, red and habanero peppers and sugar. Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat, skim off foam and stir to disperse peppers. Ladle jelly into hot jars leaving 1/4 inch of headspace. Heat process jar in a boiling water bath for 10 minutes.
Mustard Pickled Beans
4 quarts of green beans3 cups of sugar½-¾ cup of flour½ cup of mustard1 tbsp of celery seed1 tbsp of tumeric3 cups of white vinegar
Wash and cut the beans into inch pieces and boil in salted water until tender.
Make the dressing using the sugar, flour, mustard, celery seed, tumeric and vinegar. Boil until thick, then add beans and mix well. Pour into hot sterilized jars and seal. Process in a boiling water bath for 20 minutes. Makes 9 500ml jars.
You can replace half of the beans with cauliflower pieces and also add some pearl onions.
Combine the following and let stand for 3 hours.
6 quarts of sliced cucumbers
1 quart of sliced onions
4 green peppers
2 red peppers
1/2 cup of pickling salt
4 quarts of cold water
At the end of 3 hours, drian and discard water. Add:
6 cups of vinegar
6 cups of sugar
1 tsp of tumeric
1 tsp of celery seed
1 ts of mustard seed
Bring to a boiling point. Put in hot jars and seal with lids. Process in a boiling water bath for 20 minutes
head of dill, 1 per pintsmall clove of garlic, 1 per pintbaby carrots or large ones cut into fingers, to fill 1 pintpickling salt, 1 Tbsp. per pint1/3 cup boiling white vinegar per pintBoiling water, to fill jar
In a bottom of a hot sterilized pint jar, place head of dill and garlic. Fill with carrot sticks to within 1 inch of the top. Measure salt over carrots to within 1 inch of the top. Add vinegar. Fill with water to within 1/2 inch of top. Place sterilized metal lin on jar and screw metal band on securely. Process in a boiling bath for 20 minutes Let stand 6 weeks before serving.
20-25 large beets8 cups of vinegar7 cups of water5 cups of sugarwhole mixed spices (in a bag)
Wash beets thoroughly then place in a large pot and cover with water. Cook beets, most medium beets need about 30 minutes. When cooked strain and place in a large bowl and cover with cold water. Peel the skins off and cut beets into cubes, place in a large bowl. In a large saucepan bring all other ingredients to a boil, boil for 5-10 minutes. Remove the spice bag and add the beets, boil for 5 minutes. Ladle into hot jars. Seal at once. Process for 30 minutes.
yield 7 (1L) jars.Enjoy.
Apple Pie Filling
36 cups of sliced peeled apples1 tsp of salt1 3/4 tbsp of lemon juice3 cups of sugar1 tbsp of cinnamonFresh Fruit Powder
Wash, peel & core apples. To prevent darkening use Fresh Fruit Powder following the directions on the label. Drain apples & place in a large kettle with the remaining ingredients. Bring slowly to a boil & simmer until all the sugar is dissolved (5 mins.)stirring constantly. Pack into hot jars leaving 5 cm of headspace. Seal & process for 25 mins. For pie: line a pie pan with pastry. Sprinkle with 2 tbsp of cornstarch. Add 1 jar of filling & sprinkle with 2 more tbsp of cornstarch. Cover with pastry, seal edges & cut vents. Bake 10 min. @ 425°F & then reduce to 350°F & bake 30 - 40 mins. more. Yield: 9 - 1 litre jars.
Kiwi Daiquiri Jam
2 cups of prepared kiwi friut (8-9 medium kiwis)2/3 cup of unsweetened pineapple juice1/3 cup of lime juice1 pkg. of fruit pectin3 cups of sugar1/4 cup of rum5-6 drop of green food coloring (optional)4 half pint jars
Peel and mash kiwi fruit. Measure 2 cups. Combine kiwi, pineapple juice and lime in a large deep saucepan. Gradually add the fruit pectin, stirring until disolved. Bring mixture to a full boil, stirring constantly. Add sugar, return to a full boil. Boil hard for 1 miute, stirring constantly. Remove from heat, stir and skim foam using a metal spoon. Stir in rum and food coloring.
Ladle jam into steilized jars, leaving a 1/4 inch of headspace. Wipe jars and place on the lids and screw bands. Place jars back into the canner and process for 5 minutes. Remove jars and allows to cool for 24 hours.
I made the habanero Gold this year for Christmas gifts and got rave reviews on it. And it's soooo pretty withthe red and green flecks in it. Prolly the pretiest jelly I ever made. I'ts a keeper for sure. My guests were eating it by itself on crackers LOL.
Becky a question for you and it might help you even more, but what do you plant in your garden? I know it is early yet, but what zone or area are you in? are you into pickles, jelly's? That sort of thing. A couple have mentioned the Habernaro Gold for instance. Have you tried pepper jelly? One thing many use the pepper jelly for is pouring over a block of cream cheese and heating a bit, eating with a variety of crackers, yummmyyy. But I also used the Ball canning book as recommended, very cheap for great recipes. Welcome to the board, waving from Louisiana, Connie
A friend gave me the following recipes and they are wonderful - but, the ingredients won't be coming from your vegetable garden. Just wanted to pass the recipe along - The breads are a perfect size for two people or to give as gifts!
Canned Bread (Betty McKnought
Preheat oven to 325 degrees.
6 wide mouth canning jars, rings, and disks
2 2/3 cup sugar
2/3 cup solid Crisco
2/3 cup water
2 cups of the following: (any combination)
1 1/2 cup applesauce
1/4 cup pineapple or banana
Optional: 2/3 to 1 cup dredged raisins or nuts
Cream sugar and Crisco. Add remaining ingredients.
3 1/2 cup all purpose flour
1/4 tsp. cloves
1 tsp. cinnamon
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
Add dry ingredients, mixing well after each addition. Grease the inside of 6 wide - mouthed pint canning jars. Fill each jar with exactly 1 cup of batter. NOTE: Even a single teaspoon too much of batter will ruin your CANNED BREAD!!!!!
Evenly space filled jars on cookie sheet. Bake for about 45 minutes or until a toothpick inserted comes out clean. Turn off oven - DO NOT REMOVE JARS!
One at a time remove jars, wipe the mouth of the jar, place ring in position and tighten ring. Return to oven. Repeat for each jar. After the last jar has been cleaned, close the oven door. It will take approximately 25 minutes for the jars to seal. Wait for the lids to pop. Remove from oven and cool thoroughly.
Shelf life for the bread is approximately 1 year.
WE LIVE IN CENTRAL TEXAS. GREEN BEANS, CUCUMBERS, BLACKEYE PEAS, OKRA,
SQUASH, ZUCCHINI, TOMATOES, PEPPERS,SPINACH, GREENS, AND WHO KNOWS WHAT MY HUSBAND WILL PLANT?? I HAVE A BALL BOOK, BUT I WANTED SOME NEW RECIPES THAT HAVE BEEN TRIED AND LOVED. THANKS BECKY
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