Jellies, Jams, Preserves
Easy Juice Jelly
Yields about 5 half-pint jars
3 cups unsweetened juice (NOT from concentrate, no pulp)
6 Tbs classic pectin
4 1/2 cups sugar
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and pectin in a large saucepan. Bring to a boil over high heat, stirring to blend in pectin. Add sugar; stir until dissolved. bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil Process half-pint jars for 10 minutes. turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Spiced Apple Jelly
Yields about 5 half-pint jars
3 cups unsweetened apple juice (NOT from concentrate, no pulp)
6 Tbs classic pectin
4 1/2 cups sugar
2 whole cinnamon sticks
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and pectin in a large saucepan. Bring to a boil over high heat, stirring to blend in pectin. Once blended, drop in cinnamon sticks and simmer for 2 minutes. Add sugar; stir until dissolved. bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil Process half-pint jars for 10 minutes. turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Mixed Berry Jam
Yields about 6 half-pint jars
9 cups crushed fresh or frozen berries
6 cups sugar
Prepare jars, lids and rings. Wash berries under cold water; drain. Coarsely crush one layer at a time using a potato masher. Measure 9 cups crushed berries.
Combine berries and sugar in a large saucepan. bring mixture slowly to a boil, stirring until sugar fully dissolves. Increase heat to medium-high and cook rapidly to gelling point (220' F), stirring to prevent sticking. Remove from heat and skim off foam, if necessary.
Ladle hot jam into a hot jar, leaving 1/4" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on rack elevated over simmering water, in boiling water canner. Repeat until all jars are filled and positioned.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. Process half-pint or pint jars for 15 minutes. Turn off heat and remove cover. let jars cool for 5 minutes in canner. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Lemonade Jelly
Yields about 4 half-pint jars
15 ounces of lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar (note*-if you do not have vanilla sugar you can substitute 3-1/2 cups of sugar with the seeds from one vanilla bean).
1 pouch liquid pectin
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and sugar in a large saucepan. Bring to a boil over high heat, stirring until sugar is fully dissolved; continue to boil for 1 full minute, removing any foam that forms. Stir in liquid pectin and bring to a boil for 1 more full minute, stirring constantly. Remove from heat; re-skim, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. Process half-pint jars for 5 minutes. Turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Apple Butter
Yields about 8 half-pint jars
4 pounds Fuji and Gala apples
1 tsp. ground cinnamon
1 tsp. ground cloves
2 1/2 cups sugar
1 cup apple cider (no pulp)
1/2 tsp. allspice
Prepare jars, lids and rings. Peel, stem and quarter apples.
Cook apples and cider in slow cooker for 10 hours (overnight) on high. Sift the apples through a food mill and return the pulp to the cooker. Add the remaining ingredients and cook for an additional hour. You may opt to leave the lid off, during this phase, if you have excess liquid.
Ladle into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. process half-pint jars for 10 minutes. Turn off heat and remove cover. let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Strawberry Rhubarb Preserves
Yields about 8 half-pint jars
8 cups rhubarb pieces
4 cups mashed strawberries
6 cups white sugar
Prepare jars, lids and rings. Clean berries and rhubarb. Cut rhubarb into small pieces, then measure out 8 cups. Mash strawberries, then measure out 4 cups.
In a large kettle, cover rhubarb with half the sugar (3 cups) and let sit for 1-2 hours. Mix berries with remaining sugar (3 cups) and combine with rhubarb in pan.
Place fruit mixture on the stove over low heat until sugar fully dissolves, then boil rapidly until thickened, stirring often. Remove from heat.
Ladle into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. process half-pint jars for 10 minutes. Turn off heat and remove cover. let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Yields about 5 half-pint jars
3 cups unsweetened juice (NOT from concentrate, no pulp)
6 Tbs classic pectin
4 1/2 cups sugar
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and pectin in a large saucepan. Bring to a boil over high heat, stirring to blend in pectin. Add sugar; stir until dissolved. bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil Process half-pint jars for 10 minutes. turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Spiced Apple Jelly
Yields about 5 half-pint jars
3 cups unsweetened apple juice (NOT from concentrate, no pulp)
6 Tbs classic pectin
4 1/2 cups sugar
2 whole cinnamon sticks
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and pectin in a large saucepan. Bring to a boil over high heat, stirring to blend in pectin. Once blended, drop in cinnamon sticks and simmer for 2 minutes. Add sugar; stir until dissolved. bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil Process half-pint jars for 10 minutes. turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Mixed Berry Jam
Yields about 6 half-pint jars
9 cups crushed fresh or frozen berries
6 cups sugar
Prepare jars, lids and rings. Wash berries under cold water; drain. Coarsely crush one layer at a time using a potato masher. Measure 9 cups crushed berries.
Combine berries and sugar in a large saucepan. bring mixture slowly to a boil, stirring until sugar fully dissolves. Increase heat to medium-high and cook rapidly to gelling point (220' F), stirring to prevent sticking. Remove from heat and skim off foam, if necessary.
Ladle hot jam into a hot jar, leaving 1/4" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on rack elevated over simmering water, in boiling water canner. Repeat until all jars are filled and positioned.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. Process half-pint or pint jars for 15 minutes. Turn off heat and remove cover. let jars cool for 5 minutes in canner. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Lemonade Jelly
Yields about 4 half-pint jars
15 ounces of lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar (note*-if you do not have vanilla sugar you can substitute 3-1/2 cups of sugar with the seeds from one vanilla bean).
1 pouch liquid pectin
Prepare jars, lids and rings. Measure out juice and bring to room temperature.
Combine juice and sugar in a large saucepan. Bring to a boil over high heat, stirring until sugar is fully dissolved; continue to boil for 1 full minute, removing any foam that forms. Stir in liquid pectin and bring to a boil for 1 more full minute, stirring constantly. Remove from heat; re-skim, if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. Process half-pint jars for 5 minutes. Turn off heat and remove cover. Let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Apple Butter
Yields about 8 half-pint jars
4 pounds Fuji and Gala apples
1 tsp. ground cinnamon
1 tsp. ground cloves
2 1/2 cups sugar
1 cup apple cider (no pulp)
1/2 tsp. allspice
Prepare jars, lids and rings. Peel, stem and quarter apples.
Cook apples and cider in slow cooker for 10 hours (overnight) on high. Sift the apples through a food mill and return the pulp to the cooker. Add the remaining ingredients and cook for an additional hour. You may opt to leave the lid off, during this phase, if you have excess liquid.
Ladle into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. process half-pint jars for 10 minutes. Turn off heat and remove cover. let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Strawberry Rhubarb Preserves
Yields about 8 half-pint jars
8 cups rhubarb pieces
4 cups mashed strawberries
6 cups white sugar
Prepare jars, lids and rings. Clean berries and rhubarb. Cut rhubarb into small pieces, then measure out 8 cups. Mash strawberries, then measure out 4 cups.
In a large kettle, cover rhubarb with half the sugar (3 cups) and let sit for 1-2 hours. Mix berries with remaining sugar (3 cups) and combine with rhubarb in pan.
Place fruit mixture on the stove over low heat until sugar fully dissolves, then boil rapidly until thickened, stirring often. Remove from heat.
Ladle into hot jars, leaving 1/4" headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack in pan elevated over simmering water in boiling water canner.
Lower the rack into water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring to a rolling boil. process half-pint jars for 10 minutes. Turn off heat and remove cover. let jars cool in pan for 5 minutes. Remove; do not retighten bands if loose. Cool for 12 hours, then check seals. Label and store jars in dry area - do not stack.
Fruits & Veggies
Apples
Yields about 6 pint jars
8-9 pounds apples (about 23-27 medium)
1 batch canning syrup (see below)
fruit-fresh produce protector (I use Ball brand)
Prepare jars, lids and rings. Wash apples under cold running water; drain. Core and peel apples. Cut into 1/4" slices, quarters or halves. Treat apples with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain apples and add to syrup; gently boil for 5 minutes.
Pack hot apples into a hot jar, leaving 1/2" headspace. Ladle hot syrup over apples, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars for 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 20 minutes. Turn off heat and remove cover. let jars cool on rack for 5 minutes, then remove from canner. Do not retighten bands if loose. Test seals, label and store jars in dry area - do not stack.
Peaches (RAW PACK method)
Yields about 6 pint jars
8-9 pounds peaches (about 23-27 medium)
1 batch canning syrup (see below)
fruit -fresh produce protector
Prepare jars, lids and rings. Wash peaches under cold running water; drain. To peel peaches, blanch in boiling water for 30-60 seconds. Immediately transfer to cold water and cut off peel. Cut peaches in half lengthwise; remove pits and fibrous flesh. Treat with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain peaches and add to syrup; simmer until just heated throughout.
Pack peaches, cavity side down and layers overlapping, into a hot jar, leaving 1/2" headspace. Ladle hot syrup over peaches, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. process pint jars for 25 minutes. Turn off heat and remove cover; let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Label and store jars in dry area - do not stack.
Pears
Yields about 6 pint jars
8-9 pounds pears (about 23-27 medium)
1 batch syrup for canning (see below)
fruit-fresh produce protector
Prepare jars, lids and rings. Wash pears under cold running water; drain. Cut pears in half lengthwise; remove core and peel. Treat with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain peaches and add to syrup; simmer until just heated throughout.
Pack pears, cavity side down and layers overlapping, into a hot jar, leaving 1/2" headspace. Ladle hot syrup over pears, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. process pint jars for 20 minutes. Turn off heat and remove cover; let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Label and store jars in dry area - do not stack.
Fruit Cocktail
Yields about 6 pint jars
8-9 pounds fresh fruits (apricots, cherries, grapefruit, peaches, pears, pineapple, plums, white grapes, etc.)
1 batch syrup for canning (see below)
Use three or more varieties of fruit, for best results. Prepare jars, lids and rings. Wash fruit under cold running water; drain. Peel and/or core fruit as necessary for each type, cut into 1/2" cubes. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil over medium-high heat. Cook fruit in syrup until just heated throughout.
Pack hot fruit into a hot jar, leaving 1/2" headspace. Ladle hot syrup over fruit, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 20 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Pineapple
Yields about 6 pint jars
12 pounds fresh pineapple (about 3 medium)
1 batch syrup for canning (see below)
Prepare jars, lids and rings. Wash fruit under cold running water; drain. Cut off tops and bottoms of pineapples, core and peel. Cut pineapple crosswise into 1/2" slices or 1/2" cubes. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil over medium-high heat. Cook pineapple in syrup until just heated throughout.
Pack hot pineapple into a hot jar, leaving 1/2" headspace. Ladle hot syrup over fruit, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Dill Pickles
Yields about 7 pint jars
8 pounds cucumbers
3/4 cup sugar
1 quart water
3 Tbs mixed pickling spice
1/2 cup pickling & preserving salt
green or dry dill (1 head per pint jar)
1 quart vinegar (5% acidity)
pickle crisp additive (optional)
Prepare jars, lids and rings. Wash cucumbers under cold running water; drain. Remove stem and 1/16" from blossom end of cucumbers. Cut in half lengthwise or in thick rounds. Tie spices into a spice bag.
Combine sugar, salt, vinegar and water in a large saucepan. Add spice bag and bring mixture to a boil, stirring until sugar is fully dissolved. Reduce heat to a simmer and cook 15 minutes.
Pack cucumbers into a hot jar, leaving 1/2" headspace. Put one head of dill into jar and add 1/8 teaspoon pickle crisp to each pint jar, if desired. Ladle hot pickling liquid over cucumbers, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Bread & Butter Pickles
Yields about 7 pint jars
4 pounds cucumbers
2 tsp. turmeric
2 pounds onions, thinly sliced
2 tsp. celery seed
1 tsp. ginger
1/3 cup pickling & preserving salt
1 tsp. peppercorn
3 cups vinegar (5% acidity)
2 cups sugar
2 Tbs. mustard seed
Prepare jars, lids and rings. Wash cucumber under cold running water; drain. Remove stem and 1/16" from blossom end of cucumbers. Cut crosswise into 1/4" rounds. Peel and rinse onions under cold running water; drain. Cut onions crosswise into thin slices. Put cucumbers and onions in a large bowl, layering with salt. Cover with ice cubes and let stand 1 1/2 hours. Drain cucumbers and onions, then rinse all under cold running water and drain again.
Combine sugar, spices and vinegar in large saucepan. Bring mixture to a boil, stirring until sugar is fully dissolved. Add cucumbers and onions, bringing to a boil again.
Pack hot pickles and liquid into a hot jar, leaving 1/2" headspace. Add 1/8 teaspoon pickle crisp additive (optional) to each pint jar. Remove air bubbles and clean jar rim. Center lid on jar and adjust to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store in dry area - do not stack.
Yields about 6 pint jars
8-9 pounds apples (about 23-27 medium)
1 batch canning syrup (see below)
fruit-fresh produce protector (I use Ball brand)
Prepare jars, lids and rings. Wash apples under cold running water; drain. Core and peel apples. Cut into 1/4" slices, quarters or halves. Treat apples with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain apples and add to syrup; gently boil for 5 minutes.
Pack hot apples into a hot jar, leaving 1/2" headspace. Ladle hot syrup over apples, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars for 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 20 minutes. Turn off heat and remove cover. let jars cool on rack for 5 minutes, then remove from canner. Do not retighten bands if loose. Test seals, label and store jars in dry area - do not stack.
Peaches (RAW PACK method)
Yields about 6 pint jars
8-9 pounds peaches (about 23-27 medium)
1 batch canning syrup (see below)
fruit -fresh produce protector
Prepare jars, lids and rings. Wash peaches under cold running water; drain. To peel peaches, blanch in boiling water for 30-60 seconds. Immediately transfer to cold water and cut off peel. Cut peaches in half lengthwise; remove pits and fibrous flesh. Treat with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain peaches and add to syrup; simmer until just heated throughout.
Pack peaches, cavity side down and layers overlapping, into a hot jar, leaving 1/2" headspace. Ladle hot syrup over peaches, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. process pint jars for 25 minutes. Turn off heat and remove cover; let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Label and store jars in dry area - do not stack.
Pears
Yields about 6 pint jars
8-9 pounds pears (about 23-27 medium)
1 batch syrup for canning (see below)
fruit-fresh produce protector
Prepare jars, lids and rings. Wash pears under cold running water; drain. Cut pears in half lengthwise; remove core and peel. Treat with protector to prevent darkening. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil. Drain peaches and add to syrup; simmer until just heated throughout.
Pack pears, cavity side down and layers overlapping, into a hot jar, leaving 1/2" headspace. Ladle hot syrup over pears, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. process pint jars for 20 minutes. Turn off heat and remove cover; let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Label and store jars in dry area - do not stack.
Fruit Cocktail
Yields about 6 pint jars
8-9 pounds fresh fruits (apricots, cherries, grapefruit, peaches, pears, pineapple, plums, white grapes, etc.)
1 batch syrup for canning (see below)
Use three or more varieties of fruit, for best results. Prepare jars, lids and rings. Wash fruit under cold running water; drain. Peel and/or core fruit as necessary for each type, cut into 1/2" cubes. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil over medium-high heat. Cook fruit in syrup until just heated throughout.
Pack hot fruit into a hot jar, leaving 1/2" headspace. Ladle hot syrup over fruit, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 20 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Pineapple
Yields about 6 pint jars
12 pounds fresh pineapple (about 3 medium)
1 batch syrup for canning (see below)
Prepare jars, lids and rings. Wash fruit under cold running water; drain. Cut off tops and bottoms of pineapples, core and peel. Cut pineapple crosswise into 1/2" slices or 1/2" cubes. Prepare syrup for canning in a large saucepan.
Bring syrup to a boil over medium-high heat. Cook pineapple in syrup until just heated throughout.
Pack hot pineapple into a hot jar, leaving 1/2" headspace. Ladle hot syrup over fruit, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Dill Pickles
Yields about 7 pint jars
8 pounds cucumbers
3/4 cup sugar
1 quart water
3 Tbs mixed pickling spice
1/2 cup pickling & preserving salt
green or dry dill (1 head per pint jar)
1 quart vinegar (5% acidity)
pickle crisp additive (optional)
Prepare jars, lids and rings. Wash cucumbers under cold running water; drain. Remove stem and 1/16" from blossom end of cucumbers. Cut in half lengthwise or in thick rounds. Tie spices into a spice bag.
Combine sugar, salt, vinegar and water in a large saucepan. Add spice bag and bring mixture to a boil, stirring until sugar is fully dissolved. Reduce heat to a simmer and cook 15 minutes.
Pack cucumbers into a hot jar, leaving 1/2" headspace. Put one head of dill into jar and add 1/8 teaspoon pickle crisp to each pint jar, if desired. Ladle hot pickling liquid over cucumbers, leaving 1/2" headspace. Remove air bubbles and clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jar by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store jars in dry area - do not stack.
Bread & Butter Pickles
Yields about 7 pint jars
4 pounds cucumbers
2 tsp. turmeric
2 pounds onions, thinly sliced
2 tsp. celery seed
1 tsp. ginger
1/3 cup pickling & preserving salt
1 tsp. peppercorn
3 cups vinegar (5% acidity)
2 cups sugar
2 Tbs. mustard seed
Prepare jars, lids and rings. Wash cucumber under cold running water; drain. Remove stem and 1/16" from blossom end of cucumbers. Cut crosswise into 1/4" rounds. Peel and rinse onions under cold running water; drain. Cut onions crosswise into thin slices. Put cucumbers and onions in a large bowl, layering with salt. Cover with ice cubes and let stand 1 1/2 hours. Drain cucumbers and onions, then rinse all under cold running water and drain again.
Combine sugar, spices and vinegar in large saucepan. Bring mixture to a boil, stirring until sugar is fully dissolved. Add cucumbers and onions, bringing to a boil again.
Pack hot pickles and liquid into a hot jar, leaving 1/2" headspace. Add 1/8 teaspoon pickle crisp additive (optional) to each pint jar. Remove air bubbles and clean jar rim. Center lid on jar and adjust to fingertip-tight. Place on steaming rack elevated over simmering water in boiling water canner. Repeat until all jars are filled and placed.
Lower the rack into simmering water. Water MUST cover jars by 1". Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool in canner for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours, then test seals. Label and store in dry area - do not stack.
**Simple syrup for canning fruit:
Extra-Light Syrup
1 1/2 cups sugar simmered with 5 3/4 cups water until thickened.
Light Syrup
2 1/4 cups sugar simmered with 5 1/4 cups water until thickened.
Medium Syrup
3 1/4 cups sugar simmered with 5 cups water until thickened.
Heavy Syrup
4 1/4 cups sugar simmered with 4 3/4 cups water until thickened.
Honey Syrup
1 cup sugar simmered with 1 cup honey and 4 cups water until thickened.
Extra-Light Syrup
1 1/2 cups sugar simmered with 5 3/4 cups water until thickened.
Light Syrup
2 1/4 cups sugar simmered with 5 1/4 cups water until thickened.
Medium Syrup
3 1/4 cups sugar simmered with 5 cups water until thickened.
Heavy Syrup
4 1/4 cups sugar simmered with 4 3/4 cups water until thickened.
Honey Syrup
1 cup sugar simmered with 1 cup honey and 4 cups water until thickened.