HELP!!!! I NEED HOME CANNING RECIPES!

Zesty Red Onion Jelly.

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.

Habanaro Gold

1/3 cup of finely sliced dried apricots
3/4 cup of white vinegar
1/4 cup EACH: finely chopped red onion, red bell pepper & seeded habanero or Jalapeno peppers
3 cups of sugar
1 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 beans
3 cups of sugar
½-¾ cup of flour
½ cup of mustard
1 tbsp of celery seed
1 tbsp of tumeric
3 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.

Yum Yums

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

Dilled Carrots

head of dill, 1 per pint
small clove of garlic, 1 per pint
baby carrots or large ones cut into fingers, to fill 1 pint
pickling salt, 1 Tbsp. per pint
1/3 cup boiling white vinegar per pint
Boiling 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.

Beet Pickles

20-25 large beets
8 cups of vinegar
7 cups of water
5 cups of sugar
whole 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 apples
1 tsp of salt
1 3/4 tbsp of lemon juice
3 cups of sugar
1 tbsp of cinnamon
Fresh 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 juice
1/3 cup of lime juice
1 pkg. of fruit pectin
3 cups of sugar
1/4 cup of rum
5-6 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.