Category Archives: Canning and Preserving

Jul 17

Blueberry Jam

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Tim loves his jams. He loves it on biscuits, on toast, practically on everything you can put jam on. I hate the price of the ones you can buy in the supermarket. I know they are good but I feel homemade of anything is far better for you and far better tasting than anything you can buy in the supermarket. So today I am sharing my new recipe for Blueberry Jam.

BLUEBERRY JAM:

4 cups prepared fruit
2 tbsp. lemon juice bottled is best for this
4 cups sugar
1 package fruit pectin

whole blueberries to add to jam prior to processing about 1 cup divided a few for each jar

Crush ripe blueberries, one layer at a time. Measure into 6-8 quart sauce pot. Add lemon juice. Measure sugar, set aside. Mix fruit pectin into fruit in pan. Place over high heat and stir until mixture comes to full boil. Cook gently 1 minute. Immediately add measured sugar and stir. Bring to full, rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, ladle into hot jars to 1/8 inch top of jars. Cover and process in boiling water bath 5 minutes.

I hope ya’ll try this recipe and let me know what ya’ll think.

Happy canning.

See ya’ll soon

Jul 12

Tomatoes and Peppers coming out of my Ears

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We all know what its like when our gardens take on a life of their own. We all want our gardens to be productive. All are vegetables to be oh so delish and plentiful. But my tomato plants have gone nuts. I have more tomatoes than I can, put up at one time. The peppers at the farm are coming in faster than I can get there. So I guess I will be making alot of Sweet Pepper Salsa to use the tomatoes and the peppers.

I hope ya’ll try this recipe and let me know what you think. I think I will enter this in the fair this year and I will let ya’ll know how it goes.

Sweet Pepper and Tomato Salsa:

7 cups chopped,seed and cored tomatoes

1 1/2 cups red pepper seeded and chopped

1 1/2 cups yellow pepper seeded and chopped

2/3 cup chopped sweet onion

2 cloves garlic finely minced

2 tbsp chopped parsley or cilantro

1 teaspoon kosher salt

1/2 cup vinegar

2 or more drops bottled hot sauce optional ( the amount depends on how much heat you enjoy)

Combine all the ingredients in a large stock pot.Stir the mixture and bring to a boil; then reduce the heat and simmer for 10 minutes. Carefully ladle the hot salsa into hot jars; leave a 1/4 inch headspace. Remove air from jars.Wipe down the rims of the jars. Seal. Process in a boiling water bath for 15 minutes. Remove the jars and let cool for at least 12 hours. Check to ensure the jars are sealed. Makes about 5 pints.

Jul 10

Bread and Butter Pickles

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This is the recipe I am using this year for my Bread and Butter Pickles. I am trying this one this year along with the one I always use.(posted earlier this year). Last year I got an Honorable Mention at the County Fair for my pickles this year I am hoping for a ribbon on my pickles, so that is why I am trying a different recipe along with my tried and true one. These are also very good. If you love Bread and Butter Pickles give these a try.

Bread and Butter Pickles:

4 pounds of 4 -6 inch cucumbers, cut into thin slices

2 pounds sweet onion sliced thinly

1/3 cup pickling salt

2 cups sugar

2 tbsp light brown sugar

2tbsp mustard seed

2 tsp turmeric

2 tsp celery seed

1 tsp ginger

1 tsp mixed peppercorns

3 cups apple cider vinegar

Mix the sliced cucumbers and onions together in a large bowl. Layer the vegetables with salt. Cover with ice cubes. Let stand for 1 1/2 hours, drain and rinse.

Combine the remaining ingredients and bring to a boil in a non reactive pot. Add the drained cucumbers and onion and return to boil. Boil for 3 minutes. Remove from heat. Pack in hot jars leaving 1/4 inch head space. Remove the air from the jars, wipe rims clean with a damp cloth. Place lid on the jar and screw band down. Do not over tighten. Process in a boiling water bath for 10 minutes. Remove from canner; let cool for at least 12 hours. Check for a good seal. Makes about 6 pints.