Peach Jam

Supplies You Will Need:
Ladle
Funnel
Boiling water canner with rack
6 Ball® Collection Elite® Platinum Wide Mouth Half Pint (8 oz) Jars
with Lids and Bands

Ingredients You Will Need:
3-1/2 cups peeled, pitted, chopped ripe peaches (about 2-1/2 lb or 8 medium)
1/3 cup crushed pineapple
1/3 cup coarsely chopped maraschino cherries
2 tablespoons maraschino cherry syrup
2 tablespoons lemon juice
1 1.75-oz pkg fruit pectin

Read all instructions before starting. Assemble all supplies and measure all ingredients.

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine peaches, pineapple, cherries, cherry syrup and lemon juice in a large saucepan. Gradually stir in pectin. Add up to 1/2 teaspoon butter to reduce foaming if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled 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.

Makes 6 (8 oz) half pints

*Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3 001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft. .


Granite Ware Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black


Beet Preserves

2 lbs. beets
4 cups sugar
1 tablespoon powdered ginger
1 cup coarsely chopped or slivered almonds
3 lemons, quartered and sliced

Cook the beets until tender in just enough water to cover. Drain, peel and dice.

Combine the beets with the sugar, ginger and almonds in a deep kettle. Cook over very low heat about 30 minutes. Add lemons and continue cooking 30 minutes longer.

Turn into a sterile crock or jelly glasses.

About 3 pints.


Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12

Mock Mincemeat

8 cups finely chopped green tomatoes
4 cups finely chopped apples
3 cups raisins
1/2 cup chopped candied mixed peel
1 cup packed brown sugar
1-1/2 cups white sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
3/4 teaspoon allspice OR ground nutmeg
1/3 cup apple cider vinegar or white vinegar
2 tablespoons lemon juice
1 cup apple juice or water
1/2 cup brandy (optional)

Combine all ingredients, except brandy, in a large saucepan. Bring to a boil, over medium heat, then reduce heat and simmer, stirring frequently, for two hours.

Remove from heat, stir in brandy, if using, then ladle mincemeat into hot, sterilized canning jars. Store in a cool, dry place.

Makes about 7 cups.


Cooking with Brown Sugar: 51 Recipes

Homemade Prego Spaghetti Sauce

4 tablespoons olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons salt
7 cups chopped fresh from the garden tomatoes (or 56 oz. canned crushed tomatoes)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.

Yield: 12 cups or 3 quarts canned

Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.


Cooking with Basil

Cooking with Basil

Gingered Tomato Preserves

2 quarts yellow — or small red tomatoes
sugar
2 oz green ginger root — scraped & cut in pieces
1 1/2 lemons — unpeeled sliced thin & seeds removed
2 cups water

Wash tomatoes — remove stems.

Measure tomatoes for jars — add 1 1/2 cups of sugar for every quart of tomatoes.

Combine ginger, lemons and water; add to tomatoes and sugar. Bring to a boil. Cook slowly until tomatoes are transparent, about 1 hour. Uncover and cook for excess syrup to cook down.

Spoon into hot sterilized jars; fill to overflowing. Seal at once — makes about 2 pints.


Granite Ware Enamel-on-Steel Canning Kit, 9-Piece

Italian Sauce

3 tablespoons olive oil
3 medium onions, chopped
2 cloves garlic, minced
About 30 ripe tomatoes, peeled and pureed
2 tablespoons lemon juice
1 teaspoon black pepper
2 teaspoons sugar
2 tablespoons finely chopped parsley
1 tablespoon chopped basil
1 tablespoon dried oregano
1 teaspoon celery seeds
2 teaspoons salt

Heat the oil in a skillet and cook the onions and garlic until transparent. Stir in all the other ingredients. Simmer over low heat for about 2 hours or until the mixture is reduced by half, stirring often and being careful not to burn.

Ladle into hot, clean jars. Clean the jar rims and seal. In a gently boiling hot-water canner, process the jars for 25 minutes. (At high altitudes, increase the time as suggested by the canner’s manufacturer.)

Remove the jars from the canner and cool.

Makes 5 1-pint jars

Serving size = 2 tablespoons

Use this versatile sauce on pizza dough, or spoon over sautéed chicken breasts and top with mozzarella cheese.

Canning Tips: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don’t force them as you may break the vacuum seal.

Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen.

Always label jars with the contents and the date.


Cooking with Basil

Cooking with Basil

Blackberry Preserves

3 cups blackberries
3 cups sugar

Crush blackberries slightly in a large pot such as a dutch oven, and add sugar. Stir to moisten. Bring to a boil over medium heat. Boil and stir for just three minutes.

Cool, ladle into 3 half-pint freezer containers and freeze.


Vremi 18 Piece Glass Food Storage Containers with Locking Lids – BPA Free Airtight Oven Freezer Dishwasher and Microwave Safe Food Container Set – Small and Large Reusable Square Food Containers

5-Star Pickled Eggs

3 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic
1 jar (16 oz.) jalepeno peppers with juice
1 jar (16 oz.) habanero peppers with juice
10 dashes Tabasco sauce

Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes.

Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution.

Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The longer they marinate, the more robust the flavor!


Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6

Tarragon Wine Vinegar

1 pint dry red wine
1 pint cider vinegar
20 to 30 bunches fresh tarragon

Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.

Meanwhile, carefully wash tarragon and place in a sterilized quart jar. Slowly pour hot liquid over tarragon. Seal tightly and store in a dark place for 3 weeks.

Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a bunch of tarragon to each bottle, if you wish.

Makes 1 quart.


Cheesecloth, Grade 90, 36 Sq Feet, Reusable, 100% Unbleached Cotton Fabric, Ultra Fine Cheesecloth for Cooking

Vegetable Pickle

1 small bunch of celery
1 small head cauliflower, cut into flowerets
3 carrots, thinly sliced
3 small courgettes
20 ounces frozen green beans, cooked and drained
1 small can white onions, cooked

Marinade:
1/3 cup vinegar
2 teaspoons basil
1 teaspoon salt
1 teaspoon sugar
5 cloves garlic (minced)
1 shallot or onion, (minced)
1/2 teaspoon whole white/black peppercorns

Mix the vinegar, basil, salt, sugar, garlic, whole black peppercorns and finely chopped onion in a bowl. Add the vegetables into the above liquid and pour into a jar and leave overnight.

Keep refrigerated and use within 3 months.


Cooking with Basil

Cooking with Basil