Tag Archives: Canning

Martha Washington’s Peach Preserves (bitefromthepast)

12 peaches or nectarines
2 c white wine, divided
2 c water
1 1/2 c sugar

Bring 1 c white wine and all the water to a boil in a medium saucepan. Drop fruit in, one at a time, and blanche for 1 – 2 min. Then dip the fruit into an ice bath and peel off the skin. Remove the stone or pit from the fruit and chop the fruit. Dump out the wine and water in your saucepan. Put it back on the stove and add 1 c white wine and sugar. Bring it to a boil and stir constantly until the sugar is dissolved, then keep boiling until the liquid is reduced by half and starts to look syrupy. Add the peaches, reduce the heat to a simmer and let it simmer for 15 min. Take the pot off the stove and let it cool, then run the mix through the food processor and put into jars. You can refrigerate the jars or can them, depending on your preference.

Bush’s Baked Beans (sbcanning)

1 lb navy beans
18 c water, divided
1/2 c leeks, chopped
2 T brown sugar
1/2 c molasses
1 1/2 t mustard powder
1 t kosher salt
1 t pepper
2 c Ketchup
1 c maple syrup
2 c water
1/2 c vinegar (cider or white)

Add dry beans to Dutch oven and add water to cover. Cook on high till the beans comes to a boil for about 2 min and turn off the heat, cover and let the beans sit in the pot covered for 30 – 45 min. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 c fresh water and add the leeks. Cook the beans again for 15 min at a full boil. In the meantime, in another saucepan mix 2 c water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard and brown sugar, cook to get a slow boil. It should be sweet tasting but not thick. Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mix. Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ head space to leave room for expansion. Process the jars in a pressure canner at 11 lbs pressure for 75 min.

How to Can Mandarin Oranges (arcticgardenstudio)

Peel your mandarins. Remove as much of the white pith as possible. Pull apart the segments. You can actually leave them whole if you prefer. Pack sterilized jars with Mandarin segments, leaving about 1/2″ space at the top of the jar. Prepare your syrup solution. It is up to you whether you want a light or thick syrup and adjust the amount of sugar accordingly. The sugar does not actually preserve the mandarins. Preservation is achieved through the canning process and water bath technique. You could just add hot water to the jars if you wanted no added sugar. I went with a 2:1 ratio of water to sugar. I found I used about 1/2 cup of solution for each pint of mandarins. I combined 6 c water with 3 c sugar. Place the solution over medium high heat stirring to dissolve the sugar. Bring solution to a boil and immediately pour over packed jars of fruit. Slide a knife down the edge of each jar to release any air bubbles. Place lids and rings on jars. Place jars in a boiling water bath and boil for 15 min. You will need to adjust the time if you are living above 6,000 feet. Ensure the jars are sealed. Any unsealed jars should go directly into the fridge. Sealed jars can be stored in a cool dark place for up to 9 months.

Ro Tel Tomatoes (cdkitchen)

1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 c vinegar
3/4 c sugar
1 1/2 T salt

Mix together and cook 45 min. Put into hot sterilized jars. Seal and process in hot water bath for 10 min. Makes 8 quarts.

Sweet and Spicy Tomato Jam (offthemeathook)

1 1/2 lbs ripe to overripe tomatoes, cored and roughly chopped
1 c white sugar
2 T lime or lemon juice
2″ piece fresh ginger, grated
1 medium jalapeño, seeds removed, chopped finely
1 t freshly ground cumin
1/4 t cinnamon
1/8 t ground cloves
1 t salt

Put everything in a saucepan and bring to a boil, stirring often. Turn heat to low and simmer, stirring occasionally, until thick and jam-like, about 1 1/2 – 2 hours. Cool and refrigerate or decant into jars and can them.

How to Can Dry Beans (theprairiehomestead)

Dried beans (kidney, black beans, pinto, navy, etc)(abt 3/4 lb dried beans per quart jar)
Water
lemon juice or vinegar
Quart or pint sized mason jars with lids/rings
A pressure canner

**You MUST use a pressure canner to can beans– a water bath canner WILL NOT cut it. Any time you are preserving low-acid foods (like beans), a pressure canner is required.** Remove any foreign objects from beans. Place in large bowl and cover with water. Soak overnight. Drain and rinse beans. Place in large pot and cover with 2″ fresh water. Bring to a boil and cook 30 – 40 min, stirring frequently and watching to prevent boiling over. Ladle beans into hot clean jars, leaving 1″ head space. Fill with cooking liquid, again, leaving 1″ head space. Put lids and rings on jars. Place jars in pressure canner and process at 10 pounds pressure:
Pints for 1 hour, 15 min
Quarts for 1 hour, 30 min

Remove from canner and let cool, checking all lids for proper seals before storing.

Pickled Brussel Sprouts (tastykitchen)

Brine

8 c water
1 c pickling vinegar
1 c white vinegar
1/2 cc Apple Cider Vinegar
2 T Pickling Spice
1 head Dill
2 cloves garlic
1 c sugar
1/2 c pickling salt

Note: Makes enough for four pints. Bring brine ingredients to a boil.

Pickling Jars

brussels Sprouts
4 cloves garlic
4 heads Dill
4 T pickling spice

In each prepared canning jar, place 1 clove of garlic, 1 head of dill, 1 T pickling spice, and 1 hot pepper. Pack jars tightly with as many sprouts as you can possibly fit. Cover sprouts with boiling brine solution, leaving 1/4” head space. Process in a boiling water canner for 10 minutes.

Pickled Asparagus (tastykitchen)

4 c white distilled vinegar
16 c water
1 T red pepper flakes
1/4 c sugar
1 T salt
1 T mustard seeds
1 T celery seeds
1/8 c minced dry onion
1 T dill weed
7 lbs fresh Asparagus
6 cloves large whole garlic
6 qt canning jars

Get your boil bath pot starting to boil. In the meantime, in a large stock pot, add the vinegar, water, red pepper flakes, sugar, salt, mustard seeds, celery seeds, dry onion and dill weed to the stock pot and bring to boil, stirring a bit. Meanwhile, wash asparagus and cut to size to fit into 6 qt jars. Pack asparagus spears in jars and add 1 large garlic clove to each (or 2 small cloves). Fill jars with hot liquid to within 1/2″ from the top. Put the lids and rings on and seal the jars tightly. Put in the boiling water bath for 20 min. Let cool completely. Store in dry cool location. Let jars set 2 weeks before using. Enjoy as a snack or in your favorite drinks.