Recipes - Canning

Tomato Jam
Recipe adapted from “Old Farm Journal Canning Book”
5 qts. of ripe tomatoes, chopped fine
3 med. onions, chopped fine
1 pint apple cider vinegar
3 c. brown sugar
2 c.white sugar
1 tsp. cinnamon (make sure it’s fresh)
1 tsp. cloves
1 tsp. allspice
1 T. salt
1. Combine the chopped tomatoes and onions and set aside. (If the tomatoes are watery, use a few more and drain some of the liquid.)
2. Combine vinegar, sugars, spices, and salt in a large saucepan and bring to a boil.
3. Add tomato mix and turn down heat. Simmer until the mixture is thick (like apple butter), OR heat in a 350 degree oven or use your Slow Cooker. Either way, stir frequently to prevent scorching and/or a crust forming on the top. Making sure that Tomato Jam is boiling before ladling into the sterilized jars.
4. When the consistency suits you, ladle the hot mixture into hot sterilized jars, pints or 1/2 pints, and process in a Boiling Water Bath (BWB) 15 minutes.

Tomato SalsaRecipe graciously shared by my friend, Annie
8 cups tomatoes, peeled, seeded, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar **See note if using a BWB
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Makes 8 pints.
NOTE: If you are using a Boiling Water Bath: Use Pints or 1/2 Pint Jars ONLY. Increase the Vinegar to 1 Cup and process in a BWB for 15 minutes.

Pickled Carrots
2¾ pounds peeled carrots
5½ cups white distilled vinegar at least 5% acidity
1 cup water
2 cups sugar or Splenda (I used Splenda)
6 tsp black pepper corns
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
4 large cloves of garlic, cut in half
1 large sprig of fresh Dill per pt jar
Makes 4 Pints
1. Clean and peel the carrots. You can slice the carrots crosswise into rounds or slice them into sticks. I used the Baby Carrots which just fit a 1/2 pint jar perfectly.
2. In a large pot combine the vinegar, salt, sugar or Splenda and water in a large pot. Bring to a boil and boil for about 3-4 minutes.
3. Add carrots and bring to a boil.
4. Prepare the jars. Put 2 tsp mustard seed, 1 tsp celery seed, 8-10 Black Pepper Corns in the bottom of each clean, hot pint jar.
5. Pack the hot jars with the hot carrots, leaving 1/2″ head space. Pack the jars fairly tightly. I packed my carrots standing on end which was not easy with a hot jar and hot carrots but it can be done!
6. Don’t forget to add your slices of garlic and sprig of fresh Dill per jar.
7. I used my pyrex measuring cup to pour the hot pickling liquid into each jar. Still making sure to leave at least 1/2″ of head space. The carrots should be totally covered with the pickling liquid.
8. Remove air bubbles by sliding a knife inside the jar or gently shaking the jar. Adjust head space if needed.
9. Wipe rims of jars with a dampened, clean paper towel and put the lids on each jar. Make sure that you screw the lid on to just finger tighten.
10. Process jars in a Boiling Water Bath for 10 minutes. Remove and place on a flat surface covered with a thick kitchen towel. Let cool.
11. Anything pickled should be left unopened for at least a week, to let the flavors develop.

Zesty Red Onion Jelly
Recipe adapted and generously shared by Zabby
1 cup diced red onion
2 tsp lemon zest
3/4 cup white vinegar
3 cups granulated sugar
1 pouch (85 ml [3 fl oz]) liquid 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, cut a wide strip of paper-thin yellow peel from lemon; cut into thin strips and measure 2 tsp into saucepan. Stir in vinegar and sugar.
***Over high heat, bring mixture to a full, roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.
Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (head space). Wipe jar rims. Centre lids on jars & screw on bands. Process in BWB 10 minutes.
Cool for about 30 minutes, then, when lids are concave but jelly is still hot, carefully invert & twist jars to distribute solids throughout jelly. (**Do not let them remain upside down for long periods**) Repeat as needed during the cooling/setting time, until solids are nicely suspended.


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