Canning Shelves Full

Had to get a second place to store all the goodies that I have been so busy preserving. I just cannot help myself when I see all the fresh local fruit and veggies for sale. We have enough on the shelves to last us all winter. Some say it is expensive to can but not so if you buy from farms or local suppliers or pick your own. Thanks Bob! The taste is so very much better.

Tayberry/Blackberry Jam

I don't usually mix my berries for jam. I had some tayberries left over and added blackberries to make up the right quantity. It was delicious. And with the left over juice I got two small jars of sauce as well.. Just add a bit of corn starch and sugar boil and viola a nice desert over ice cream.

Blackberry Jam

Blackberries are ready to pick. Smaller this years as an old man said not enough rain.
Will make my jam and freeze some for pies today.

Four Bean Salad

Great for a summer party.

• 1 15-oz can kidney beans, drained
• 1 15-oz garbanzo beans drained
• 1 15-oz can black beans, drained
• 1 15-oz can white beans, drained
• 1 cup diced celery
• 1/2cup diced red pepper
• 2 cloves of garlic grated
  
• 3 green onions
• 1 shallot chopped/ white onion is good also
• 1 tbsp Italian spices
  
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup sugar
• 1/4 cup oil
• 1/4 cup of red wine vinegar
  

Combine all the ingredients and stir gently. Refrigerate a few hours before serving, overnight is even better.

Garbanzo Salad

I came across this recipe and it looks healthy and tasty.

Ingredients: 1 15 oz can garbanzo beans, drained and rinsed 2/3 cup minces scallons 3 medium cloves garlic crushed 1 medium ripe tomato chopped 3 medium ribs celery diced about 1/2-inch pieces 3 TBS fresh lemon juice 2½ TBS chopped mint (or 2½ tsp dried mint) 3 TBS chopped parsley (or 3 tsp dried parsley) extra virgin olive oil to taste 1 small head chopped romaine lettuce, outer leaves removed, and discarded salt & cracked black pepper to taste * optional: ¼ cup feta cheese

Directions:

1. Mix all ingredients except lettuce and cheese in a bowl and season with salt and pepper to taste.
2. Serve on bed of chopped romaine lettuce and sprinkle with feta cheese, if desired.

   Serves 4

Wine Jelly Inferno

This hot-sweet jelly makes a beautiful gift with flecks of red and green peppers throughout. Spread it on a cracker with cream cheese, or by itself on French bread.

Yields about 7 x 125 ml jars.

1/2 cup (125 ml) finely minced sweet red pepper, 1 small seeded

2 tbsp (30 ml) finely minced jalapeño pepper, 2 medium seeded

3 dried hot chili peppers, halved lengthwise

1 -1/2 cups (375 ml) sweet white wine (#3-4) or Sauternes

3- 1/2 cups (875 ml) granulated sugar

3 tbsp (45 ml) lemon juice

1 pouch (85 ml) BERNARDIN® Liquid Pectin

• Place 7 clean 250 or 236 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.

• Combine peppers, chilies and wine in a large, deep stainless steel saucepan. Cover and bring to a full boil; uncover. Stir in sugar and lemon juice. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine if desired. Over high heat, bring mixture to a full rolling boil that froths high in pan and cannot be stirred down. Stirring constantly, boil hard 2 minutes.

• Remove from heat. Immediately stir in Liquid Pectin, mixing well. Continue stirring slowly 7 minutes to help disperse peppers throughout the jelly.

• Quickly ladle hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. 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, 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 RETIGHTEN screw bands.

• After cooling check jar seals. Sealed lids 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.

NOTE: Boiling this recipe slightly longer than other jellies evaporates wine’s alcohol (that can interfere with gel formation) and concentrates the unique wine flavour. For a milder jelly, reduce quantity or omit the dried chilies.

Red Pepper & Garlic Jelly This is Bob Rouleau’s “signature garlic jelly” flecked with bits of sweet red pepper to dress it up. Adjust the garlic intensity by choosing larger or smaller cloves of garlic. Makes 3 x 250 ml jars. 1 cup (250 ml) finely diced red pepper 3 large cloves garlic 3/4 cup (175 ml) cider vinegar 3 cups (750 ml) granulated sugar 1 pouch (85 ml) BERNARDIN® Liquid Pectin Place 3 clean 250 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. Cut red pepper into 1/8 inch slices; cut slices into 1/4 inch (0.3 cm) dice. If desired, pepper can be chopped in a mechanical chopper, but take care to avoid pureeing peppers. Measure 1 cup (250 ml) diced red pepper into a large, deep stainless steel saucepan. Finely slice garlic cloves, then cut slices into slivers. Garlic can also be ground or crushed, if desired. Add to red pepper with sugar and cider vinegar. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary. Quickly pour hot jelly into hot sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre 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. 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, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. When lids are concave and jelly is partially set, if solids have floated upward – carefully twist and/or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but should not be allowed to stand upside-down for prolonged periods. Repeat as needed during the cooling/setting time, until solids are nicely suspended in the jelly. After cooling check jar seals. DO NOT RETIGHTEN screw bands. Sealed lids 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.

Strawberry or Raspberry Margarita Preserve

Margarita Preserve

A combination of spirits added to traditional strawberry preserves creates a product with the pizzazz of expensive gourmet spreads. Use as a topping for cheesecake or as a spread.

Makes about 6 x 250 ml jars.

6 cups (1500 ml) halved strawberries, about 2 quarts (2 L)

2 cups (500 ml) chopped tart apples, about 4

1/4 cup (50 ml) bottled lemon juice

4 cups (1000 ml) granulated sugar

1/2 cup (125 ml) tequila

1/2 cup (125 ml) triple sec

2 tbsp (30 ml) strawberry schnapps, optional

• 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.

• Wash, hull and halve strawberries. Measure 6 cups (1500 ml). Peel, core and chop apples. Measure 2 cups (500ml).

• Measure sugar; set aside.

• Combine strawberries, apples and lemon juice in a large, deep stainless steel saucepan. Bring mixture to a full boil, stirring constantly. Add sugar, stirring until dissolved. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine to mixture, if desired. Boil gently, uncovered, until mixture reaches gel stage, about 30 to 40 minutes. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)

• Remove from heat and stir in tequila, triple sec and strawberry schnapps, if using. Return to heat and boil 5 minutes longer. Remove from heat; skim foam.

• Quickly ladle hot preserve into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserve. Wipe jar rim removing any food residue. Centre 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. Repeat for remaining preserve.

• 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, 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 RETIGHTEN 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.

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Seasoned Tomato Sauce

Even though onions are added to this tomato sauce, it can still be processed safely in a boiling water canner. This is because its acidity and a safe processing time have been scientifically determined. Do not alter ingredients as this may result in an unsafe product.

Makes about 7 x 500 ml jars.

20 cups (5000 ml) prepared tomatoes, about 10 lb (4.5 kg), 40 medium

2 -1/2 cups (675 ml) finely chopped onion, about 3 medium

3 cloves garlic, minced

1 1/2 tsp (7 ml) dried oregano leaves

2 bay leaves

1 tsp (5 ml) salt

1 tsp (5 ml) black pepper

1/2 tsp (2 ml) red pepper flakes

1 tsp (5 ml) granulated sugar

Lemon juice

• Place 7 clean 500 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.

• Peel, core and coarsely chop tomatoes. Combine 20 cups (5000 ml) chopped tomatoes, onion, garlic, oregano, bay leaves, salt, black pepper, red pepper and sugar in a large stainless steel saucepan. Stirring occasionally, bring to a boil; boil until desired consistency is reached, about 2 hours.

• Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato sauce to saucepan; cook over medium heat until thickened, stirring occasionally.

• Place 1 tbsp (15 ml) of lemon juice into a hot jar. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre 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. Repeat for remaining sauce.

• 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 – 35 minutes.

• When processing time is complete, 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 RETIGHTEN 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.

Bread & Butter Pickles Current food safety recommendations indicate that all pickles must be processed to ensure all microorganisms that cause food spoilage are destroyed and that air in the headspace is “vented” out to give a strong vacuum seal. Makes 5 x 500 ml jars. 3 lb (1.36 kg) 3-4 inch (7.5-10 cm) pickling cucumbers 4 medium onions, thinly sliced 1/2 cup (125 ml) pickling salt 6 cups (1500 ml) water 3 cups (750 ml) cider vinegar 2 cups (500 ml) firmly packed brown sugar 2 tbsp (30 ml) mustard seed 1 tsp (5 ml) celery seed 1 tsp (5 ml) ground cloves 1 tsp (5 ml) turmeric • Wash cucumbers, scrubbing lightly with a soft vegetable brush. Rinse well in cool running water. Cut 1/8inch (0.3 cm) slice off blossom end (opposite stem end) and discard. Cut cucumbers crosswise into 1/4 inch (0.5 cm) coins; measure 10 cups (2500 ml). Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. • Place 5 clean 500 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 sealing discs hot until ready to use. • Combine vinegar, brown sugar, mustard seed, celery seed, ground cloves and turmeric in a large stainless steel saucepan. Bring to a boil, stirring occasionally. • Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil. • Pack pickle mixture into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover pickles to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pickle mixture and hot liquid. Wipe jar rim removing any food residue. Centre 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. Repeat for remaining pickle mixture and hot liquid. • 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, 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 RETIGHTEN 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.

Summer Fruit Cocktail

Lovely to behold, delicious to eat, the flavour of this lightly sweetened homemade fruit cocktail is accented with honey and mint.

Makes about 5 x 500 ml jars.

6 cups (1500 ml) prepared peaches, about 10 medium or 2.8 lb (1.2 kg)

3 cups (750 ml) prepared pears, about 6 or 1.7 lb (750 g)

2 cups (500 ml) seedless grapes, about 1 lb (500 g)

2 tbsp (30 ml) Fruit-Fresh® Fruit Protector

2 cups (500 ml) water

1- 1/4 cups (300 ml) granulated sugar

1/4 cup (60 ml) liquid honey

1 cup (250 ml) maraschino cherries, well drained & halved

5 fresh mint sprigs

• Place 5 clean 500 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.

• Blanch, peel, pit and chop peaches; measure 6 cups (1500 ml). As you work, place fruit in a colour protection solution-2 tbsp (30 ml) Fruit-Fresh® Fruit Protector dissolved in 4 cups (1000 ml) water. Peel, core and chop pears; measure 3 cups (750 ml), add to peaches. Remove grapes from stems; measure 2 cups (500 ml).

• Combine water, sugar and honey in a large stainless steel saucepan. Bring to a boil. Drain prepared fruit; add to syrup. Return to boil; boil gently 5 minutes; stir in cherries. Remove from heat.

• Place 1 mint sprig in a hot jar. Ladle fruit and hot syrup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit and syrup. Wipe jar rim removing any food residue. Centre 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. Repeat for remaining mint, fruit and syrup.

• 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 – 20 minutes.

• When processing time is complete, 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 RETIGHTEN 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.

Sour Cherry Jam

Fruit Pectin crystals are a fast and easy way to make good old homemade jams. Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.

Makes about 6 x 250 ml jars.

4 cups (1000 ml) chopped cherries, about (1.4 kg)

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

5 cups (1250 ml) granulated sugar

• 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.

• Wash, stem, pit and finely chop cherries. Measure 4 cups (1000 ml).

• Measure sugar; set aside.

• In a large deep stainless steel saucepan, stir together prepared cherries, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin.

• Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

• Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

• 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 RETIGHTEN screw bands.

• After cooling check jar seals. Sealed lids 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.

French Dressing

French Dressing

Ingredients

• 1 small onion, chopped
• 2/3 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup vinegar
• 2 tablespoons ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1 teaspoon prepared mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery seed

Directions

1. In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving.

Blueberry Muffins

Tried this recipe yesterday and loved the crunchy tops.


Crunchy-Top Blueberry Muffins


Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
2 tsp grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
2 eggs
1-1/2 fresh blueberries
Crunchy Topping:
1/4 cup granulated sugar
1 tbsp grated orange rind



Prepare Pan
Heat oven to 400°F (200°C).

Line 12 muffin cups with paper liners.

Make Batter
Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.

Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.

Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can't see any flour.

Fill Muffin Cups
Spoon batter into prepared muffin cups, filling three-quarters full.

Prepare Topping
In small bowl and using fingers or spoon, mix sugar with orange rind. Sprinkle over batter in each cup.


Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.

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