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I have recently gotten into canning and I am loving every second of it. I have been able to preserve a lot of the food that we have grown and I am excited to crack into it all during our fall and winter seasons when that produce is not normally in season!
Here are three easy recipes that you can make at home and enjoy all year long. They also make great gifts!
- A regular stock pot for canning
- A large pot to cook in
- dish cloth
- Canning Utensil Kit
- Blender or food processor
1. Jalapeño Jelly
(This was an instant favorite in my home!)
15-17 medium jalapeño peppers, seeded (unseeded for a kick)
2- Cups Apple Cider Vinegar
1- Package Real Fruit Liquid Pectin
8- 9 8oz. 8 oz. Canning Jars
- Prepare a pot of water and place a rack or dish towel at the bottom. This will help prevent your jars from shattering from the heat.
- Heat jars and lids in simmering hot water bath until ready for use (do not boil). Set bands aside. This will help sanitize and keep your jars warm until you fill them.
- Cut and seed your peppers to spice preference. I left mine as is. Purée in blender with 1 cup of Apple cider vinegar. Do not strain.
- In another large pot combine your puree with remaining cup of ACV and sugar. Bring to a boil over high heat. Boil for 10 minutes and stir frequently.
- Once your purity and sugar come to a rolling boil but you cannot bring down, add fruit pectin, squeezing the entire contents out of the pouch. Continue to boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
- Ladle into hot jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard.
- Place jars in the hot water bath (making sure water completely covers the jars) and process in boiling water bath for 10 minutes (time starts after water comes to a boil).
- Remove jars and place on a towel or hot pad to cool completely. Check lids to make they have sealed after 24 hours. Lid should not pop up when center is pressed. You might hear a pop.
Enjoy over cream cheese and crackers!
2. Canning Tomatoes
This one was so easy! Like, really easy!
Tomatoes, I used about 20 of them
1 teaspoon lemon juice, for preserving
Salt, optional and to taste
Quart jar, about 2 jars
Prep will be the same are the jelly.
- Heat a large pot of water for canning as well as a pot of water for your tomatoes.
- Blanche tomatoes for about a minute or two to help peel tomatoes.
- Once tomatoes have been blanched, core and peel.
- Stuff tomatoes into the jar as much as you can, fill with water, lemon juice and salt.
- Place lid on, not too tight and put into pot of water for 45 minutes then let sit for 24 hours to fully seal.
- Once sealed, store at room temperature, in a dark spot. They’ll be good for a few years or for use right away like they usually are in my family!
3. Strawberry Jelly
Once you get into jelly making it all seems to get easier! It gets pretty addicting!
4 lbs. of strawberries
1/4 Cup lemon juice
7 Cups sugar
2 Packets of Real Fruit Pectin
- Prepare your pot of water again and have your jars ready.
- Cut stems off and give your strawberries a rough chop
- Place them in your blender or food processor and puree them
- Transfer them to your pot and add in Lemon juice and bring to a bubble
- Add in sugar and bring to a rolling boil for 10 minutes
- Add in Pectin and continue to stir and boil for another minute.
- Fill your jars in, you’ll need about 6 of them. Wipe mouths of jar and place lids.
- Put jars into the pot/ water bath for ten minutes and then remove from heat to let cool and seal. Store in pantry or a cool dark place.