Sunday, September 20, 2015

Cranbery Season

Cranberry Sauce Season


There is nothing more refreshing than cranberries.
I preserve enough so I have them all year.
We don't only use them with turkey and chicken.
I freeze them as well and they make a nice condiment 
over cream cheese or a hardy white cheddar.
 When making muffins I throw some in frozen or
 I add them to a lemon loaf or pound cake
for a variety. 

Saturday, September 19, 2015

Red Wine Jelly

Red or White Wine Jelly make a nice gift over Christmas.

One bottle 759 ml dry red wine I use Italian Montepulciano d' Abruzzo
1/2 cup lemon juice
I pkg. certo
4 1/2 cups of sugar.

For white jelly just use white Montepulciano  d' Abruzzo.

• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
• Pour wine and lemon juice into a large, deep stainless steel saucepan.
• Measure sugar; set aside.
• Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
• Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Saturday, September 12, 2015

Apple Sauce

The new crop of apples are in right now, so many good varieties
to choose from.
Apple sauce was at the top of my list, then will cut up and bag for pies 
and desserts later.
They are sweet so use little sugar and let the natural taste come through.

  Mix a variety of apples for the best results for your sauce

Friday, September 04, 2015

Bartlett Pears

Bartlett Pears are in now. Some not ripe just put them in a paper bag for a few days till ripe.
Much better than the overly sweet juice in bought ones.
Make sure to soak them in lemon juice while preparing them for
the jars to keep the color.