The recipes below are a combination of mine and others I have found and used. Credits will be listed at the bottom of the post. Thank you for reading. Happy Homesteading!
Homemade Blackberry Jam
By MizzNezz
Photo by Roseann0617
- Prep Time: 10 mins Total Time: 25 mins Yield: 7 8oz jars
Ingredients
- 5 cups crushed blackberries ( do not puree, crush with a potato masher)
- 7 cups sugar
- 1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)
Directions
- Carefully measure out the berries, put them into a very large pot (8qt).
- Carefully measure sugar in a lg bowl.
- Add the pectin to the berries a little at a time, stirring constantly.
- Heat on hi, stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Boil for 1 minute.
- Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
- Wipe the rim of the jar and put canning lids and rings on fingertip tight.
- Place in canner with very hot water, make sure water is 1 inch above jars.
- Process in boiling water bath for 10 minutes.
- Remove and set them upright on a towel to set for 12 hours.
Tomatoes-Crushed
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack
To remove skins, wash
tomatoes and dip in boiling water for 30 to 60 seconds or until the
skins begin to split. Then dip in cold water, slip off skins, core and
remove any blemished or discolored parts. Cut into quarters.
Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Time
7 whole black peppercorns
4 bay leaves
1-3/4 cups white vinegar
1 cup lightly packed brown sugar
2 Tbsp salt
4 cloves garlic, finely chopped
1 Tbsp dried oregano
6 cups coarsely chopped cored peeled tomatoes (about 6 medium)
3 bell peppers (1 each green, red and yellow), seeded and chopped
2 carrots, peeled and diced
1 stalk celery, diced
1 large onion, coarsely chopped
6 (8 oz) half pint glass preserving jars with lids and bands
canning-food-recipes.com
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack
To remove skins, wash
tomatoes and dip in boiling water for 30 to 60 seconds or until the
skins begin to split. Then dip in cold water, slip off skins, core and
remove any blemished or discolored parts. Cut into quarters.Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Time
- Pints 35 minutes
- Quarts 45 minutes
Makes about 6 (8 oz) half pints
This Italian-style vegetable relish has all the delicious flavor of commercial antipasto. A unique way to utilize your bumper crop of tomatoes.
This Italian-style vegetable relish has all the delicious flavor of commercial antipasto. A unique way to utilize your bumper crop of tomatoes.
You will need:
7 whole black peppercorns
4 bay leaves
1-3/4 cups white vinegar
1 cup lightly packed brown sugar
2 Tbsp salt
4 cloves garlic, finely chopped
1 Tbsp dried oregano
6 cups coarsely chopped cored peeled tomatoes (about 6 medium)
3 bell peppers (1 each green, red and yellow), seeded and chopped
2 carrots, peeled and diced
1 stalk celery, diced
1 large onion, coarsely chopped
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.
2.) COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
2.) COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
More recipes can be found on my Canning/Preserving Page.
canning-food-recipes.com
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