There are additional recipes that we are more familiar with beyond this list that you can do with fruit such as whole fruit canning, pickling, and salsa. Those to many are easy to describe. The types of jars below and their classifications sometimes become confusing.
One thing to remember is that every stove may be a little different in that what you buy now you can research much more easily than the older stove models. Because of the need for canning in recent years most manufacturers are building in options for larger burners to accomodate canners. But for those that have this dilemma there are ways to do canning safely.
These labels are shrink labels that do not have any adhesive and work perfect with a permanent marker like a sharpie. To remove them you can quickly use a scissor to snip one side and they easily come off. There are four designs for now but more are being developed. There are labels for half pints, pints, and quarts. If you want to see the selection click here!
Also many of you use different powdered pectins that have different measurements for each recipe. I have decided to show the pectin choices (just use one) and their measurements in case you aren't sure how much to use.
Apricot Mango Jam
4 cups pitted and chopped apricots
2 cups fresh chopped mango
1 cup sugar
1/4 cup bottled lemon juice
Pectin choices: Ball - 3 T. low sugar/no sugar Ball Pectin or;
Cooking: In a large stainless steel or enameled dutch oven combine the apricots and mangos. You will need to cook them down till the mangos go mushy, about 15 minutes on medium heat, stirring frequently. Apricots and mangos have a tendency to burn so make sure you are being attentive. Once the mangos have broken down add the sugar and bottled lemon juice. Continue to stir for 5 minutes to dissolve the sugar increasing the heat to a boil. Once at a boil add your pectin and then bring back to a boil for one minute. Remove from heat.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill 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 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 10 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: Sometime 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.
2/3 cup cider vinegar
1 cup chunk fresh or canned pineapple, without juice
2 cups sugar
2 tablespoons mustard seed
2/3 cup cider vinegar
1 cup chunk fresh or canned pineapple, without juice
2 cups sugar
2 tablespoons mustard seed
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace if needed. Wipe rims with wet paper towel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 and 1 half pints or 5 half pints.
The pineapple requires no sugar to be canned. It's got enough acidity to hold it's own. You can add water or unsweetened pineapple juice to heighten the flavor but either way it's an amazing jar of goodness that will last you a year or as long as you can keep it from being eaten!
Here is the simple recipe for success... and yes this is water bathed!
Trick to sweet pineapple is to smell it. The trick to ripe pineapple is to pull out one of the frons from the top. If it comes out easily its ready!
Using a sharp knife peel and remove eyes and tough fiber. Cube or slice the pineapple and set aside. Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. For the syrup mixture see the combination here.
In a large saucepan heat syrup, water, or juice, and simmer for 10 minutes. Fill hot jars with pineapple pieces and cover with hot cooking liquid, leaving 1/2-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and process in a water bath for 15 minutes for pints and 20 minutes for quarts.
Thank you Tami for sharing your amazing work on your pineapple chunks!
I wanted to make this a colorful relish so I found a recipe that lets me use all the peppers in the rainbow.
1 large green bell peppers -- seeded, chopped fine
1 large orange bell peppers -- seeded, chopped fine
2 large yellow bell peppers -- seeded, chopped fine
2 small fresh hot chile pepper -- seeded, chopped fine
2 medium red onions -- finely chopped
1 1/3 cup white vinegar
1 cup sugar
1 1/2 T. chopped fresh coriander (this is cilantro)
2 teaspoons salt
Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Pack into hot sterilized jars and attach the lids.
Process in a boiling water bath for 15 minutes.
This recipe yields about 3 pints
1 cup diced sweet red pepper
1/4 cup drained Cowboy candy, diced
1 1/4 cups chopped dried apricot halves
3 cups sugar
1 pouch liquid fruit pectin
Combine vinegar, red pepper, and jalapeno peppers in blender or food processor. Process with on/off motion until finely chopped but not pureed. Transfer to large saucepan.
Add apricots and sugar. Bring to a boil, reduce heat and cook for 5 minutes. Remove from heat and stir in pectin.
Peppers and apricots
Ladle relish into hot jars to 1/2 headspace. Remove air bubbles and refill if necessary. Wipe rims with wet papertowel and add hot lids/rings. Process for 10 minutes in water bath canner at a full boil. Remove from canner and leave undisturbed on counter overnight. Remove rings and store in pantry.
Makes 5 cups.
The recipe is a bit of work since everything has to be diced, but again great practice on my knife skills to keep everything proportional. I know that sounds silly but it is something that I really want to do well in cooking. The result was a better flavor than the cucumber version and the zucchini, onion and peppers were still crunchy in the tester jar I put into the frig after water bathing it on Sunday night. It's less sweet than its cucumber version which made me think it could be more versatile for potato salad, tuna salad, and of course on hot dogs.
Here is the recipe:
5 cups finely chopped zucchini (5 small)
1 1/2 cups finely chopped onions (3 medium)
1/4 cup finely chopped green sweet peppers (1 medium)
1/4 cups finely chopped red sweet peppers (1 medium)
1/4 cup pickling salt
1 3/4 cup sugar
1 1/2 cups white vinegar
1/4 cup water
1 t. celery seeds
1 t. ground tumeric (I omitted)
1/2 t. mustard seeds
1 or 2 drops green food coloring (optional)(I omitted)
In a large non-reactive bowl combine zucchini, onions, and sweet peppers. Sprinkle with salt, toss gently to coat. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours.
Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
In a 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, celery seeds, turmeric, and mustard seeds. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes. Add drained vegetables mixture and if desired green food coloring. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally.
Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids. Process in boiling water bath canner for 10 minutes (starting with the canner water returns to a full rolling boil) Remove jars from canner. Makes 5 half pints.
Last week my sister came through for me again with a friend of hers that has avocados growing and also Meyer lemons. Now normally I am not a lover of the strong lemon flavors. I don’t like chicken picatta, hollandaise, or lemon meringue pie, but I looked at these amazing yellow lemons she brought and had to put something into jars.
I looked through the Complete book of Small Batch of Preserving and found a marmalade with some ingredients that I already had in my pantry. I have made a “basic necessities” list for my pantry in the “Canning Tips/Questions” tab that has served me well when I get inspired. The recipe that caught my eye was the Lemon Ginger Zucchini Marmalade. I know it may seems like a strange combination all in a jar. My zucchini is flourishing in the garden so I was excited to use it in a different way. This also had a dual purpose in my head that it will be great as a brushed on “sauce” for barbecued chicken. Even though I keep telling myself I don’t like lemon, I take the leap of faith.
Note: From this one recipe and the combination of these three main ingredients the taste was so unique that I think that I could be converted. I know the reasons why I don’t like picatta is the chicken soaked with the combination of lemon and capers, the hollandaise is that funky feeling of having a lemony sauce on my beautifully poached eggs or my al dente asparagus, and there is just something about lemons as a pudding or custard that just makes my cheeks pucker.
1 medium orange
2 1/2 cups water
1/2 cup chopped fresh peeled ginger root (I used 1/3 cup chopped crystallized ginger)
1 cup shredded zucchini
4 1/2 cups granulated sugar (I used all the sugar so I wouldn’t have so much pucker action)
Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place in a large stainless steel or saucepan.
Remove the remaining white pith in large pieces and add to saucepan. Stir in water and ginger root.
Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes.
Using tongs remove and discard white rind.
Finely chop fruit pulp in a food processor or blender. Add pulp and zucchini to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Add sugar to fruit mixture. Return to a boil* and boil rapidly uncovered, until mixture will form a gel**, about 30 minutes, stirring frequently.
Ladle into sterilized jars, remove excess air and fill to ¼” headspace. Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath at a full boil.
Makes about 4 1/2 cups
Today I put everything aside and for the first time in a while worked to get four new recipes on my list canned and processed. It was important for me to use up some tomatoes that I had received from my neighbor who was going on vacation and to put into jars something that they would like to have when they got home. I had about 4 pounds of tomatoes and decided to look through the BH&G book there it was... Fire Roasted Tomato-Ancho Taco Sauce! This is a new recipe not in the summer magazine and since I have not done a taco sauce and I know the neighbors would love it I got to work.
This recipe is not a quick one, but a great flavor will develop over the cooking processes that makes the final product well worth your time. I used the vine tomatoes that I was given versus the plum tomatoes the recipe calls for in the cookbook. I didn't find an issue but it did take an additional 10 minutes to cook down after I strained out the seeds to get a thick consistency.
1 t cumin seeds
8 oz fresh poblano (pasilla)chile, seeded and chopped
1 cup chopped onion
1 fresh jalapeno peppers, seeded and chopped
4 1/2 t minced garlic
4 1/2 t sugar
1 T kosher salt
6 dried ancho chili peppers, seeded into 1 inch pieces
1 1/2 t. lime juice
1/4 cup white vinegar
Preheat broiler. Place tomatoes in a single layer in a 15x10x1 inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes turning once until skins are lightly charred. Transfer to a cutting board. When cool enough to handle, remove and discard loose skins. Coarsely chop and transfer to a large stainless steel, enameled or nonstick pot.
Meanwhile, place the cumin seeds in a small skillet. Cook over medium heat, stirring frequently, until seeds are lightly toasted and fragrant. Remove from the heat and let cool. Finely, grind the seeds in a spice grinder or using a mortar and pestle, stir into the tomatoes in pot.
Add the poblano peppers, onions, jalapeno peppers, garlic, sugar, and salt to the tomato mixture. Bring to boiling, stirring frequently. Reduce heat and simmer, uncovered, until peppers and onions are soft, about 30 minutes. Stir in ancho chiles. Cover and let stand for 30 minutes.
Recipe process in
Strained through fine
Strained now ready to reduce on the stove!
Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve, pushing liquid through and scraping the inside of the sieve with a rubber spatula, discard solids. Repeat with remaining mixture. Return strained mixture to the large pot. Bring to boiling, reduce heat. Simmer sauce, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. Stir in lime juice and vinegar.
Ladle hot sauce into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids. Processed filled jars in water bath canner for 35 minutes (start timing when water returns to a boil). Remove jars and cool overnight. Makes 5 half pints
Sauce with Italian Sausage
15 lbs tomatoes
1 1/4 lbs ground beef or sausage
2 1/2 cloves garlic, minced
1/2 cup chopped onions
1/2 cup red bell peppers
1/2 lb fresh mushrooms, sliced
2 tsp salt
1 tbsp dried oregano
2 tbsp dried parsley
1 tsp black pepper
Yield: About 5 pints (Depends on how much you reduce the sauce)
Prepare tomatoes by choosing to peel or not, then dicing the tomatoes. If you leave the skins on you can use an immersion blender on the tomatoes to break down the skins.
Saute the ground beef or sausage until brown. If you use Italian sausage cut into chunks after browning. Drain the ground beef to eliminate some of the fat. Set aside the meat. In a saucepan with a trace amount of olive oil add garlic, onion, red pepper, and mushrooms. Cook until vegetables are tender. Combine with tomato pulp in large sauce pot. Add spices and cook to a boil. Simmer, uncovered until the initial volume has been reduced by half. Stir frequently to avoid burning.
Prepare hot pints by adding 1/2 cup of ground beef or 5 pieces of sausage to the bottom of the jar. Ladle into pints the sauce from the pot, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened vinegar clean paper towel. Adjust lids and process.
Processing in Pressure Canner at 10 lbs of pressure for weighted gauge and 11 lbs at dial gauge for 60 minutes for pints. If you do quarts process for 70 minutes.
As many may or may not know I can not make spaghetti or pasta sauce if my life depended on it. It has eluded me for so long that I asked Susan who is one of the ladies in the group to come and give us a lesson in doing a safe but tasty recipe. Susan lived in Italy for 15 years on a whim, tired of what was going on for her here in the states and told us of her experiences living in Rome. Who better to teach me some of the tricks of making an excellent sauce than her? Well I was also very excited that my sister Cheryl was here from Las Vegas to share in the day and bring her Italian roots to the pot!
Susan has been canning with me and the group since the first month we started and she has a flair with flavors. She brings tastes of all of her creations and this week was no different. Her combination with fruits are bright and creative and she is daring and tries some recipes that I would turn the page. This week I stopped turning the page and brought something different to the repertoire.
We started with the pasta/spaghetti sauce. Susan's Saucy Sauce. It is a traditional marinara sauce without the meat but with enough acidity from bottled lemon juice to make it safe for water bath canning. There were seven of us today for canning so we doubled the recipe to make sure we had enough jars for everyone to take one home. I also wanted to mention that the color of this sauce is an incredible orange. Not from peppers, but from using the immersion blender and cooking it down for 2 1/2 hours while we did other recipes. We also decided that this sauce would be a perfect sauce for homemade pizza.
2/3 cup chopped onion
2/3 cup garlic peeled & minced
16 lbs. (26 cups) San Marzano (Roma or plum) tomatoes chopped with skins & seeds
4 bay leaves
1/3 cup red wine
4 T. chopped fresh basil
Good pinch of sugar
1/4 t. Kosher salt
1/4 t. pepper
½ t. dried chili pepper flakes (optional)
1/2 cup bottled lemon juice
Sauté onion, red pepper flakes & garlic in olive oil until translucent and just begin to brown. Add bay leaves, wine, salt & pepper and bring to boil. Add tomatoes, sugar & basil and let simmer for about 2-3 hours until thickens. Remove bay leaves. Blend with immersion blender after cooking about ½ hour just enough to make a smooth consistency as skins and seeds were not removed, or can leave with some chunks.
Add lemon juice and pour into hot jars, wipe rims, remove air bubbles, fill leaving 1/2 inch headspace. Process for 30 minutes in hot water bath. Makes 10 pints.
Our second recipe was the first of two daring choices. I wanted to work on something over the top that was different since we have all perfected the basics. My choice was Roasted Garlic Jelly from the Ball Complete Book of Home Preserving Cookbook. It starts with roasting three heads of garlic in a hot oven drizzled with olive oil and balsamic vinegar. The finish is a sweet garlic jelly that smells fantastic. We are still working on it's use. We came up with bruchetta as the spread before adding the tomato mixture or as a side to a warmed brie cheese with crackers. The jars we made were the 4 oz size which was perfect for a taster size of an exotic jelly. Here is the recipe and the really beautiful picture of the completed jars.
3 medium heads Garlic
1 T. olive oil
1 T. Balsamic vinegar
1 cup dry white wine
2/3 cup water
1/2 cup white balsamic vinegar
1 t. whole black peppercorns
3 T. lemon juice
3 cups sugar
2 pouches liquid pectin
Roast garlic in 425 degree oven. In a medium stainless steel saucepan combine roasted garlic, wine, water, white balsamic vinegar, and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes.
Transfer garlic mixture to a dampened jelly bag or a strainer line with several layers of dampened cheesecloth over a deep bowl. Let drip undisturbed for about 30 minutes. measure 1 2/3 cups garlic juice. If you don't have enough add up to 1/4 cup dry white wine or water.
Prepare jars. Transfer garlic juice to a saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars, leaving 1/4 headspace. Process in water bath for 10 minutes, start timing when the water is at a full rolling boil.
4 large tomatoes, peeled and chopped (3 cups)
1 cup finely chopped onion
1/2 cup chopped sun-dried tomatoes (not oil packed)
1/2 cup dried currants (used dried cranberries)
1/2 cup light brown sugar
1/2 cup water
1/4 cup balsamic vinegar
1/2 inch piece ginger root, finely chopped
2 cloves garlic, minced
2 t. curry powder (omitted)
1/4 t. salt and hot pepper flakes
Combine tomatoes, onion, sun dried tomatoes and currants in a large stainless steel or enamel saucepan. Stir in sugar, water, vinegar, ginger root, garlic, curry powder, salt and pepper flakes. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and boil gently, uncovered for 30 minutes or until chutney is very thick, stirring frequently.
Tri Tip Steak with Cha Cha Chutney!
Remove hot jars from canner and ladle chutney into jars to within 1/2 inch headspace. Process 10 minutes for half pint jars. Makes 4 half pints.
For different texture you can also blend the chutney using an immersion or standard blender and use it like a steak sauce.
4 cups sugar
6 cups water
¼ cup fresh squeezed lemon juice
1. Peeling Orange with Potato Peeler
2. White Pith needs to be removed
Using a (1) potato peeler, peel the outside of each of the oranges and set the peels aside. When you have completed the entire peeling, remove all the (2) white part of the orange, which is called the “pith”, so that you can see the (3) flesh to segment the oranges. You can cut the orange in half width wise and separate the segments in smaller sections being careful to get rid of seeds and any of the membrane or internal white parts as you can. Once you have segmented the oranges into a bowl cut the peels into a (4) fine julienne or small strips and add 1 cup of them to the bowl as well.
3. Peel or cut down to the flesh
4. Julienne the rind
In a dutch oven or heavy stainless pot, add the oranges and peels, sugar and water. Leave overnight to pre-soften the rinds and infuse the sugar.
The next day place the dutch oven on the stove and begin simmering the recipe till it comes to a slow boil. Continue to cook for 30 minutes and stir frequently. You will see that the orange segments will start to break down in the pot and the mixture will become thicker for the spoon to stir. After 30 minutes add the lemon juice and continue to cook to get to 220 degrees on a candy thermometer or gel test using a plate in the freezer. Drop a tablespoon of the recipe on the cold plate, wait one minute, if you turn the plate upside down and the mixture is solid and you push your finger through and it "wrinkles" the mixture is set to be canned.
Example of the wrinkle
Ladle mixture into half pint jars and water bath for 15 minutes. When you remove your jars from the water bath they may take a few days to completely set.
This is a very basic recipe that can be varied by adding flavors such as vanilla bean (1 pod adding during cooking), cardamom (20 green pods crushed infused during cooking in cheesecloth), coriander seed (1 T. infused during cooking in cheesecloth or tea ball), and crystallized ginger (1 T. chopped finely added during cooking).
P.S If you need instructions on how to fill your jars, remove the air, clean the rims, add the lids and rings, and understanding processing time, please email me for a link to “how to basics”.
I have worked on my first soups but I am taking it slow since there are many things still to consider when pressure canning. For instance, I have been reading more about working with dried beans. I have found many hints regarding the expansion of beans as they are pressure canned. The headspace is important, as well as, the amount of liquid added to the not fully cooked beans that will be absorbed.
I am also interested in putting up chilis and beef stew but I have also read that the results of ground beef in a chili becomes a very strange texture. For a beef stew the leaner the meat the better as an end result. My idea is to can the base for chili by preparing a chili bean and vegetables that is ready to be put into the pot and adding cooked ground sirloin.
But first the beans... I have to admit that I have never cooked any dried beans before now and didn't really know the process of sorting, soaking, straining, and cooking. Any bean I have every needed came in a can not a bag! It seemed a bit overwhelming at first since what does a rock or hard bean really look like. All the black beans are identical, but in the batch with a half hour of time I found a few I needed to toss. I was really excited about the prospect of making a black bean and corn salsa using the pressure canner. Remembering the expansion factor I followed a recipe and turned out a great rendition.
1 1/2 cups onions, chopped
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
1 teaspoon black pepper
1 T. Epazote seasoning
1 T. dried Cilantro
1 t. red chili flakes
1 T. Kosher salt
1/3 cup vinegar
1 (15 ounce) tomato sauce
1 (15 ounce) dried black beans, sorted, soaked overnight, drained and rinsed, then weighed
2 cups frozen corn or fresh
The night before, sort and soak your dried black beans in enough water to cover them. Leave in a cool place. The next day drain beans in a colander and put back into a pot adding 4 cups of water and cook for 30 minutes on a simmer. Do not boil as it will cause the beans to split.
To continue prepare 8 pint jars, lids and rings by sterilizing.
Once your beans have cooked the 30 minutes, in a dutch oven, add 15 ounces of the black beans without cooking liquid. You will have about a two cups left from a dried one pound bag. Add the remaining ingredients and cook for an additional 10 minutes till the mixture is boiling. Remove from heat and ladle mixture into the hot jars leaving 1" headspace. The extra headspace is for the expansion and beans absorbing some of the liquid. Put on lids and rings and place into a pressure canner.
Process in canner for 75 minutes at 10 pounds for the pints, 90 minutes if you choose to use quarts.
Note: When the processing time is complete, turn off the burner and let the canner gauge return to zero before you open. Once opened you will notice that your recipe in the jars will still be boiling and bubbling until they are cooled. That is totally normal.
You will find this recipe to be very versatile and you can add more heated peppers for a spicier flavor, more dry spices like cumin to add a smoky flavor, or additional vegetables such as green peppers to add more bulk to the chip.
I found this recipe to be very easy especially for the beginner. It was one that I would use in the future to talk about a twist on a normal Strawberry Jam. The champagne gave the strawberries more of a vibrant taste. The the original recipe called for 5 cups of sugar and I only put in two since I wanted to not over sweeten this beautiful combination. I used my "go to" Ball flex batch pectin and I also decided to cut the normal amount for 4 half pints so the consistency was a bit looser. The final product was exactly what I set out for it to be. Here is the recipe:
1 cup dry Champagne
2 cups sugar
1/4 cup bottled lemon juice
1 T. Ball flex batch pectin
In a dutch oven or stainless steel pot add the strawberries and 1/2 cup of the champagne. Cook on low heat for 20 minutes, stirring occasionally. Add sugar and lemon juice and bring the recipe back up to a boil. Add the pectin once at a full boil and then let come back to a boil for one minute. Turn off heat. Add the other 1/2 cup of champagne stirring till bubbles are stirred in. Skim foam as best you can.
Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings. Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.
Patti had done the recipe the day before and took an amazing photograph of the end result. I have seen this recipe go by on my site for the last several season, but I thought it would be a great time to add it to the page. It's a fairly simple recipe using the dandelion flowers seeped in boiling water.
Do NOT use any dandelions that have been sprayed with fertilizers or pesticides!
2 cups dandelion petals **
2 cups water
4 cups sugar
¼ cup of lemon juice
4.5 oz of liquid pectin (1 ½ of the 3oz packets)
Preparation: Gather dandelions, bring inside and clip the petals only(Use scissors squeeze at the base of the flower head on the green part and just cut the petals right off). You will need about 4 cups of whole flowers to make 2 cups of petals, the bigger the flower the better the petals.
Cooking: Bring 2 cups water to boil and add dandelions. You can wait 30 minutes or I usually wait until it hits room temperature and I put in the fridge overnight.
Following Day! Get your jars and lids ready.
Preparation: Strain dandelion liquid (I put a coffee filter in a strainer over the pan for a
cleaner strain) right into a pot. (minimum 2 quart pan)
Cooking: As you start to warm up your liquid, slowly add the lemon juice and sugar. Bring
to a boil so that you can not stir it down. Add the pectin and remove from heat. (Also, you
can add about 20 drops of food coloring (yellow or green), if you want to make the color
Processing: Pour into hot sterilized jars filling to 1/4" headspace. Wipe rims and add hot lids/rings. Process in hot water bath for 10 minutes. Remove and let cool on a towel overnight. Remove rings for storage.
6 cups tomatillos, chopped
2 cups red onions, chopped
1 jalapeno peppers, seeded, chopped
6 garlic cloves, chopped
1/2 cup lemon juice
1 dried pasillo chili, reconstituted, diced
1 1/2 cup diced roma tomatoes, juice and seeds included
6 T. sugar
1 tablespoon salt
1 teaspoon black pepper
Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
Reduce heat and simmer 20 minutes.
Ladle into pint jars leaving 1/2 inch head space.
Adjust lids, process in a hot water bath for 20 minutes.
This salsa is a great combination of the sweet and heat. My hubby was right next to me at the stove taste testing as the flavors developed while it simmered. Needless to say some of this recipe never made it into a jar. I am sure that the two pints and 3 half pints I put up will be gone in no time!