Preserve It . . . Canning Corner: Hot Pepper Jelly!

Today's Recipe is for:
Hot Pepper Jelly!

I always look forward to getting a jar of two for Christmas.

It tastes great on crackers and can also be used with

your chicken recipes.

Just spread some of the jam on your chicken and bake.

Serve over rice.

Sooooo Good!

Here's the Recipe:

Ingredients:

9-hot banana peppers

3-jalapeño peppers

Any combination of hot peppers will work.

I like to use red hot peppers.

You need approximately 3 1/2 cups of puree)

1/4 cup of cider vinegar

1-cup vinegar

6-cups sugar

2 to 3 pouches Certo

Instructions:

Place peppers in blender with 1/4 cup of cider vinegar and puree.

Boil with 1-cup vinegar and 6-cups sugar, taking off skim twice.

Add 2 to 3 pouches Certo.

Boil 2 more minutes

Remove, skim and pour into clean sterilized jars.

Leave 1/4" headspace.

Wipe the rim of the jar.

Add new simmered lids.

Tighten the ring finger tight.

Process jars in a waterbath canner.

1/2 Pint jars will need to process for 5 minutes.

Pint jars will need to process for 7 minutes.
Here's the PDF:
Hot Pepper Jelly

Thank You for being so patient!

I have moved my whole house in 3 days.
My oldest is being ordained an Elder on Sunday . . . tears are in my eyeballs!
Yay!
I'm so excited for him.  Needless to say, it's been a busy few days!

For the first time in my life I have been able to sleep

through the night . . . Woot Woot!



Preserve It . . . Canning Corner - Syrup!

This is a new one for me...

Bottled MAPLE Syrup!

I've canned plum and choke cherry syrup,

but I've never canned Maple Syrup before now.

Many pancake syrups can be home-canned.

I was so excited to find out that

I can bottle my own Maple Syrup.

I usually avoid canning anything with dairy products

included in the recipe...still too many questions on the safety

of that, but fruit and maple....they'll work perfectly!

The best part...

It costs about .25 cents per jar to make!

AWWWW-SOME!

Here's the 1st Recipe:

1 cup Sugar

1 cup Water

2 Tbsp. Karo Syrup

(This will keep the syrup from turning grainy over time.)

1 tsp. Maple Flavoring

Syrup Instructions:

Bring the sugar and water to a boil.

Add maple flavoring and stir.

Syrup will be poured into the jars at the boiling point!

Here's the 2nd Recipe:

(This recipe makes a little thicker syrup.)

2 cups Sugar

1 cup Water

2 Tbsp. Karo Syrup

1/2 tsp. Maple Flavoring

Syrup Instructions:

Bring the sugar and water to a boil.

Add maple flavoring and stir.

Here's the 3rd Recipe:

(It's got a touch of CINNAMON!)

1 cup White Sugar

1 cup Soft Light Brown Sugar, Packed

1 cup Corn Syrup

1 cup Water

1 tsp Vanilla Extract

1 Cinnamon Stick, (broken in half)

Syrup Instructions:

Put all the ingredients into a large saucepan.

Bring to a boil and then simmer gently for 3 minutes.

Remove from the heat and CAREFULLY remove

the cinnamon stick and pour into clean sterilized jars.

Follow canning directions from here!

Canning Instructions:

If you are going to can pancake syrup,

you will need to bring the syrup to a boiling point

and then pour into clean sterilized jars

leaving about a 1/2-inch head space.

Wipe the rims of the jars to make sure that

they are clean and ready for the new, hot lids.

Simmer lids before putting them on the bottles of hot syrup.

Caution:

When you are working with hot liquids...be very careful!

I usually keep oven mits handy when I'm canning.

Place filled jars into a boiling waterbath canner.

Process PINTS for 7 minutes.

Start timing when the water returns to a boil.

Remove jars from canner and cool on a wire rack.

Here's the PDF:

Bottled Mapel Syrup Recipe PDF

Note:

The recipes listed above are for a regular batch of syrup.

For canning . . . Make sure you 3,4,or 7 times the recipe!

Now you're ready for some of these...

FLUFFY PANCAKES!

Woot...Woot!
Lots to post today!

I will be posting AFTER I go can

some TURKEY CHUNKS

at the Cannery!

I will also be adding the PDF to this post and the

pictures and PDF to the Gobble post.

Preserve It . . . Canning Corner - Soup Starts!

You're probably about ready to be done with canning,

but don't put your canning stuff away just yet.

Soup Starts are a great way to save time on busy days, and

who doesn't LOVE a warm bowl of soup

on a cold day!?!

Soup Starts are just the broth and veggies

you would add to your soups and stews.

For my Soup Starts I use:

Carrots

Celery

Onions

Chicken Broth or Beef Broth

Potatoes

Green Beans

(Fresh from the garden is best . . . but Costco frozen beans work very well.)

and

Sometimes I add Tomatoes.

(Not all my boys like tomatoes . . . so I make a few jars without them.)

You can also add cauliflower, mushrooms, broccoli, peppers,

fresh basil or fresh cilantro.

When I make my soup, I add:

2 quart Jars of Soup Starts to 1 quart of Meat

I use chicken or beef broth so that I can use my

Canned Chicken Chunks or Canned Stew Beef.

You can also add pasta or rice to your soup to make it even more hardy.

(I pre-cook these items before I add them to the soup.)

To Make the Soup Starts:

Prepare Vegetables

Select, wash, and prepare vegetables.

You will need to cook vegetables until almost soft.

Caution:

Do not add noodles or other pasta, rice, flour, starch,

cream, milk or other thickening agents to home canned soups.

These items can be added

when you are ready to serve the soup, but not as a part of the soup start.

If dried beans or peas are used, they must be fully rehydrated first.

Note:

You will need a PRESSURE CANNER to process the

Soup Starts.

Prepare the pressure canner and the jars.

Fill jars halfway with the solids mixture.

Add the remaining liquid (broth) leaving a 1-inch headspace.

Add new lids that have been simmered and tighten with rings.

Process pint jars for 60 minutes at 15 psi pressure.

Process quart jars for 75 minutes at 15 psi pressure.

(Follow the instructions on your pressure canner.)

Remember to wait until the pressure has come back down

before trying to open your canner.

Refrigerate any unsealed cans.

For those of you who are still afraid of canning meats,

this is a great place to start and the process is very simple!

Give it a try!

Preserve It . . . Canning Corner - Tomato Basil Jam!

Tomato Basil JAM?!?

This was a new one for me.

HOLY COW . . . This one is AMAZING!

Serve with warm focaccia bread as an appetizer and it will

be the hit of the party for sure!

It's not so bad on grilled cheese either!

Here's the Recipe:

Ingredients:

2 1/2 lbs. Fully Ripe Tomatoes

(5 Large Red, Yellow, or a Mix)

1/4 cup Bottled Lemon Juice

3 Tbsp. Snipped Fresh Basil

1 1.75-ounce Package Powdered Fruit Pectin

for lower-sugar recipes

Instructions:

Wash tomatoes.

Remove skins, stem ends, cores, and seeds.

Finely chop tomatoes.

Measure 3 1/2 cups.

Place chopped tomatoes in a 6-8 quart kettle or pot.

Heat to boiling; reduce heat.

Simmer, covered, for 10 minutes.

Measure 3 1/3 cups; return to kettle.

Add lemon juice and basil.

Combine 1/4 cup of the sugar with the pectin.

Stir into tomato mixture.

Heat to a full rolling boil, stirring constantly.

Stir in the remaining 2 3/4 cups sugar.

Return mixture to a full rolling boil.

Boil hard for 1 minute, stirring constantly.

Remove from heat.

Quickly skim off foam with metal spoon.

Immediately ladle hot jam into hot, sterilized half-pint canning jars.

Leave 1/4-inch headspace.

Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 5 minutes.

(Start timing when the water returns to boil.)

Remove jars from canner; cool on wire racks.

Makes 5 half-pint jars.

Here's the PDF:

Preserve It . . . Canning Corner: Tomato Basil Jam Recipe PDF

YOU HAVE TO TRY THIS ONE!

Soooo Yummy!

Preserve It . . . Canning Corner - Grape Juice!

Today's Canning Recipe is for:

Grape Juice!

Grape Juice is one of the easiest things to can.

The only challenge for some is that you will need a juicer!

The juice is amazing on it's own, but also makes the

BEST GRAPE JELLY . . . hands down!

Here's the "How To":

25 lbs. of Grapes will fill about 7 Quart Bottles.

It takes about 3 1/2 lbs. of grapes to make 1 quart of juice.

Rinse the grapes.

NOTE:

The grapes can be put into the juicer . . . stem and all.

Fill the bottom of the juicer with water.

Bring the water to a boil.

Fill the colander part of the juicer with grapes and put the lid on.

You will see the juice start to

come down the tube when it's ready.

BE CAREFUL . . . The juice is very hot.

Keep your clean ready to go jars in the oven at 200 degrees.

Bring your lids to a simmer.

I use the rubber oven mitts to hold the bottles while

they are being filled.

Fill to about 1/4-inch head space.

Wipe the top of the jar.

Add hot lids and tighten the lids with the jar rings.

Process juice for 15 minutes in a water bath canner.

Make sure all the lids have sealed before storing.

That's It!

. . . Enjoy . . .

Preserve It . . . Canning Corner - Apple Pie Filling!

I just bought the BEST APPLES

in Centerville on the way to the High School.

If my boys will stop eating them, I hope to make
a few batches of . . .

APPLE PIE FILLING!
Just a little something to keep in mind:

Sour apples work best for baking!

A little bit of work
now will make it so that you can
ENJOY

Homemade Apple Pie ANYTIME!

Here's a Link to a great STEP BY STEP!

Apple Pie Filling How To Link

I haven't canned mine yet this year and this website

does an AMAZING JOB!

Ton's of Fun Halloween Ideas are on the way

along with a couple last minute . . . and I mean last minute

Conference Ideas!

Preserve It . . . Canning Corner - Peach Pit Jelly!

Peach Season is in full swing!

Bottled peaches, peach jam, and . . .

Peach Pit Jelly!

If you've never had it, IT'S AMAZING and it's made

using the skins and pits of the peaches.

The color is BEAUTIFUL . . . seriously,

I think that's my favorite part!

Don't you just love it when you skin the last peach

and add it to your jar?

DONE AT LAST is what you're probably thinking . . . at least that's what I'm thinking!

Just when you were ready to take off that apron

and throw those old peach skins and pits away

so that you can go soak in a much needed bubble bath . . .

STOP!

YOU'RE NOT DONE!

You see that huge garbage pile of skins and pits staring you in the face?

Don't start crying . . . this sweet little delicacy is worth

just a little more of your time in the kitchen!

Peach pit jelly is DELISH!

Here's the Recipe:

Keep all of your skins and pits.

You can even use the bruised or over-ripe peaches for this part!

Put them into a pot and cover them with water.

Bring this to a boil and then turn it down to a simmer 

for about 20 minutes.

Pour the juice through a colander into a large bowl.

Discard the pits and skins at this point.

Pour the peach juice through a colander lined with cheese cloth.

Each batch will take:

5 cups of Peach Juice

1 package of Sure Jell Pectin

and

7 cups of Sugar

Bring the sugar and pectin to a boil.

Add sugar slowly and return to a boil for 1 minute.

Remove the jelly from the heat and remove the foam.

Pour jelly into clean jars.

Wipe the rim of the jar before adding new hot lids.

Tighten the canning ring to finger tight.

Process in a water-bath canner for 15 minutes.

Listen for the lids to pop and you're done!

Here's the PDF:

Preserve It . . . Canning Corner - Peach Pit Jelly Recipe PDF

Sooooo Good!

You'll be glad you did it!

Preserve It . . . Canning Corner - Tomatoes!

It's All About TOMATOES Today!

Stewed Tomatoes

Chunky Salsa

Tomato Sauce

Spaghetti Sauce

and

Tomato Juice!

We'll start with Stewed Tomatoes:

Stewed Tomatoes

This recipe makes about 6 pints.

4 quarts washed, cored and chopped tomatoes

1/2 cup chopped onions

1/2 cup chopped green peppers

4 teaspoons celery salt

4 teaspoons sugar

1/2 teaspoon salt

Hot Pack

Add all ingredients to a saucepan and bring to a boil.

Simmer 10 minutes, stirring occasionally.

Pack hot jars with hot prepared tomato mixture leaving ½-inch head space.

Remove air bubbles.

Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner

Weighted Gauge Type @ 15 pounds pressure.

Pints 15 minutes

Quarts 20 minutes

After processing, remove jars immediately, place on a rack to cool.

Chunky Salsa:

8 quarts Tomatoes, Diced

1 quart Sweet Peppers, Chopped

1 quart Onions, Chopped

1 quart Celery, Chopped

1 quart Cider Vinegar

2 cups Water

1 cup Sugar

2 Tablespoons Brown Sugar

⅓ cups Canning Salt, Not Iodized

1 Tablespoon Pickling Spice, Tied In A Cloth

2 Tablespoons Chili Powder

3 Tablespoons Cayenne Pepper, More If You Want It Hotter

1 Tablespoon Garlic Powder

2 Tablespoons Lemon Juice

1 Tablespoon Lime Juice

Tabasco Sauce, To Taste

(None For Mild Salsa, Plenty For Hot Salsa)

Fresh Ground Black Pepper To Taste

Preparation Instructions

Combine all ingredient in a large,

heavy kettle or roasting pan.

Bring to a boil, then simmer for 3 to 3-1/2 hours,

stirring occasionally.

Remove the picking spice that was tied in a cloth.

Pour hot salsa into clean, sterilized pint jars.

Process in a pressure canner at 15 lbs. pressure for 30 minutes.

This makes a mild to medium-heat salsa.

For killer hot, we drop in 2 or 3 jalapeno peppers.

(Not at my house . . . we're whimps!)

Yields 14 pints.

Seasoned Tomato Sauce

This recipe makes about 5 half-pints.

10 pounds washed, peeled, cored and chopped tomatoes

3 medium onions, chopped fine

4 cloves fresh garlic, minced

1 1/2 teaspoon oregano

2 bay leaves

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon crushed red pepper

1 teaspoon sugar

Hot Pack

Add all ingredients to a saucepan and bring to a boil.

Simmer 2 hours, stirring occasionally.

Press mixture through a food mill and discard seeds.

Return to sauce pan and cook over medium-high heat

until thick, stirring frequently.

Add lemon juice or citric acid to hot canning jars and

pack with hot prepared tomato mixture leaving ½-inch head space.

Remove air bubbles.

Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner

Half-Pints 35 minutes

Pints 35 minutes

Pressure Canner

Dial Gauge Type @ 11 pounds pressure or

Weighted Gauge Type @ 15 pounds pressure.

Half-Pints 15 minutes

Pints 15 minutes

After processing, remove jars immediately, place on a rack to cool.

Spaghetti Sauce

SMALL BATCH:

2 – 15oz cans tomato sauce

1 – 6oz can tomato paste

1 tablespoon parsley

1 heaping tablespoon minced garlic

1/8 cup olive oil

 (I don’t measure – just use enough to saute the onions)

1/2 cup chopped onion (or more)

1 teaspoon salt

(more or less – cook for a while and then adjust to your taste)

1 1/2 teaspoon basil

1/4 teaspoon black pepper

1/4 teaspoon ground oregano

1/2 to 1 cup water (more or less – depends on the thickness you prefer)

OPTIONAL INGREDIENTS:

2 – 16oz cans whole tomatoes

2 tablespoons sugar

mushrooms

2 pounds ground hamburger, cooked and drained

Simmer onions in olive oil until translucent,

add other ingredients and let simmer until you’re ready to serve.

(Simmer at least 2 to 4 hours – crockpot works great for this!)

LARGE BATCH:

You’ll need a BIG pot – I use my 6 quart stainless.

1 – large #10 can (105 oz) tomato sauce

4 – 6oz cans tomato paste

4 tablespoons parsley

4 heaping tablespoons minced garlic

1/4 cup olive oil

 (I don’t measure – just use enough to saute the onions)

2 cups chopped onion (or more)

1/2 to 1 tablespoon salt

(more or less – cook for a while and then adjust to your taste)

4 1/2 teaspoons basil

3/4 teaspoon black pepper

1 teaspoon ground oregano

3 cups water

3 to 6 tablespoons sugar –

some cans of tomato sauce are a little sweeter and require less sugar –

every batch is different

(you can even leave the sugar out completely if you want –

we like just a touch of sugar to cut the acidity of the tomato)

Simmer onions in olive oil until translucent,

add other ingredients and let simmer until you’re ready to serve.

(Simmer at least 2 to 4 hours.

If your crockpot is big enough, you might get all of this in there!)

Tomato Juice

This recipe makes: 7 quarts

Ingredients:

10 pounds tomatoes, peeled and chopped

3 cloves garlic, minced

2 large onions, chopped

2 carrots, cut into 1/2 inch slices

2 cups chopped celery

1/2 cup chopped green pepper

1/4 cup sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon pepper

Lemon Juice

Directions:

Combine tomatoes, garlic, onions, carrots,

celery and green pepper in a large Dutch oven or soup kettle.

Bring to boil; reduce heat and simmer for 20 minutes,

or until vegetables are soft.

Cool.

Press mixture through a food mill or fine sieve.

Return juice to Dutch oven; add sugar,

Worcestershire sauce and pepper.

Bring to a boil.

Ladle hot juice into hot sterilized quart jars,

leaving 1/4 inch head space.

Add 2 tablespoons lemon juice to each jar. Adjust caps.

Process for 40 minutes in hot water bath.

Just A Note About Tomatoes:

Traditionally, canning tomatoes has usually been done by using the hot water bath canner method. Recently, however, more people are finding that canning tomatoes in a pressure canner

will result in higher quality and give you a more nutritious product.  Pressure canning is also required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food it raises the pH value above 4.6 and must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner. When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.

Here's the PDF:

 Preserve It . . . Canning Corner - Tomato Canning Recipes PDF

HAPPY CANNING!

P.S.

The Simply Soups Recipe PDF

Is On The Way!

I had a dream last night that all the recipes were mixed up,

so I'm doing a final review before I post them.

It wasn't a dream, it was a nightmare!

Soup Lover's EVERYWHERE were HOSTILE!!!

Yep . . . it wasn't pretty.

A little time for a final check will give this girl

some seriously needed peace of mind!

Check back later TODAY!

Preserve It . . . Canning Corner - Salsa!

OK . . . so this isn't my mom's recipe, but I think it's

a close second.  Her recipe is still a "FAMILY SECRET!"

(I tried every bribe I could think of!)

Here's the Recipe:

7 cups Chopped Cored Peeled Tomatoes

2 cups Coarsely Chopped Onion

1 cup Coarsely Chopped Green Bell Pepper

8 Jalapeno Pepprs, Seeded and Finely Chopped

3 Cloves Garlic, Finely Chopped

1 Can Tomato Paste

3/4 cup White Vinegar

1/2 cup Loosely Packed Finely Chopped Cilantro

1/2 tsp. Ground Cumin

Hint:

For more of a resturant-style salsa . . . chop the veggies

into smaller pieces.  I used my food processor!

If you like a salsa that is a little bit more mild,

replace some of the jalapeno peppers

with red, yellow, orange, or green bell peppers.

Banana Peppers can also be added.

Just be sure to keep the amounts the same and you're good to go!

Salt and Pepper can also be added for a little different flavor.

Instructions:

In a large stainless steel saucepan, combine tomatoes, onions,

green pepper, jalapeno peppers, garlic, tomato paste, vinegar,

cilantro and cumin.  Bring to a boil over medium-high heat,

stirring constantly.  Reduce heat and boil gently, stirring

frequently, until thickened, about 30 minutes.

Meanwhile, prepare canner, jars and lids.

Ladle hot salsa into hot jars, leaving 1/2-inch headspace.

Remove air bubbles andadjust headspace, if necessary, by adding

hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until

resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with

water.  Bring to a boil and process bothe 8-ounce and pint jars

for 20 mintues.  Remove canner lid.

Wait 5 minutes, then remove jars, cool and store.

This recipe will make 10 (8-ounce) jars or 5 pints.

Make plenty . . . there's nothing better than

homemade salsa and for soups, it's also a great addition!

Enjoy!

Preserve It . . . Canning Corner - Salsa!

Nothing Beats a

Home Grown,

Vine Rippened . . . TOMATO!

I can actually see why they are considered a FRUIT.

You don't realize how bland a tomato from the store is until

you've had one fresh from the garden!

Simply Delicious!!!

I am going to Henefer tomorrow for a bridal shower,

and to try and talk my mom into letting me share her

Salsa Recipe.

It's AMMMMMMMMMMMAZING!

I made 96 jars of salsa last year alone

and it still wasn't enough.

Keep your fingers crossed.

I will be taking a few bribes along with me to try and

convince her to share.

Don't Worry . . . 

If this family secret recipe is to remain a secret

I'll share another great salsa recipe with you instead.

Wish me LUCK!

P.S.

The PDF for the Clean Room Relay

has been added to yesterday's post.

Preserve It . . . Canning Corner: Soup Mix Recipe Book!

SERIOUSLY

Have you ever met anyone that has soooo many

internet JOYS?

I have found that duct tape can't fix everything,

close . . . but not my internet!

I'm at my sisters for a quick minute to post the winner

for yesterday.

Are you ready?!?

The Winner Is . . .

A. Lucas AKA Annonymous!

Woot Woot!

Please send me your address so that I can

send you your PRIZE!

Today's post is a FUN one.

It's a Soup Mix Recipe Book!

Now the chinker . . . I can't post it until my

internet is up and going.  I would try to work on it at my

sisters or Valerie's, but my husband just had surgery

so I'm taking care of my buddy for a minute and I'm

not able to leave his side.

Thanks for ALWAYS being so patient with me!

You're just the BEST EVER!

Preserve It . . . Canning Corner - Bottled Cherries!

It's Cherry Season!

The first year I did cherries I swore I'd never do them

again.  I didn't have a cherry pitter and TONS of cherries to do,

so I used the end of a potato peeler to get the pits out.

It took FOREVER to get one quart jar full!

I wouldn't even let anyone eat the cherries.

I just wanted them to sit on the shelf and look pretty!

I finally got a cherry pitter and cherries are back on my

list of things to can!

Here's the How To:

Wash the Cherries

Remove the Pits and Stems

Prepare the Syrup

(Recipe included below.)

Fill clean canning jars about 1/2 full of pitted cherries.

You can leave your cherries whole or you can cut them in half.

Add about 1 cup of syrup and tap the bottom of the

jar to settle the cherries.

Continue adding the cherries until you have about

1/2" headspace.

Add enough syrup to cover the cherries.

Add new lids and tighten finger tight with jar rings.

Lids need to be heated to a simmer.

Process pints and quarts for 25 minutes in a

waterbath canner.

Syrup Recipe:

Extra Light

1 cup sugar to 4 1/2 cups water

Light

2 cups sugar to 5 cups water

Medium

3 cups sugar to 5 1/2 cups water

Heavy

4 3/4 cups sugar to 6 1/2 cups water

Heat until sugar is dissolved.

Honey Syrup Recipe:

Light

1 1/2 cups honey to 4 cups water

Medium

2 cups honey to 4 cups water

Give it a try!

Nothing beats a Hot Cherry Pie on a cold winter day!!!