The Pioneer Cookbook: canning

Showing posts with label canning. Show all posts

Tuesday, September 20, 2011

Red Plum Fruit Spread

Have you noticed any plums on sale lately? They are in season at the moment and very delicious. I was fortunate enough to have been given at least 50 pounds of plums a few weekends back and I made enough bottled fruit spread to last my family the next three years. Oh, it tastes so good!! You’re going to love it too. J

Red Plum Fruit Spread

8-10 pounds plums

2 lemons

3 cups sugar

Remove the pits from the plums and peel the lemon. Puree together in a blender or food processor. In a large pot stir all ingredients together. Bring to a boil then simmer for 10-20 minutes (until it has reached your desired consistency).

Fill 8-10 sanitized 8 ounce jars with the liquid. Screw on sanitized lids then process in a hot water bath for about 10 minutes.

Wait at least 24 hours before testing the lids.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Tuesday, August 23, 2011

Apricot Jam

Homemade Jam always tastes best, fantastic even! When one of our kind neighbors gave us a large bowl of apricots from their tree I knew just what to do. I reserved a pile for my children to eat, and with the rest I made jam. Oh! It is heaven in a jar. J

Apricot Jam

6 cups pureed apricots

1 peeled lemon

1 cup organic cane sugar

In a pot stir together the apricot puree and the sugar over medium heat. Puree the peeled lemon and stir that in as well. Bring to a boil then simmer for 10-15 minutes. Pour into 7 or 8, 8 ounce jars that have been sanitized. Screw on sanitized lids and process in a hot water bath for about 10 minutes. Wait at least 24 hours before testing the seal.

Tuesday, August 9, 2011

Dill Pickles

Ever wonder how to make homemade pickles? Well, look no further! It’s actually quite easy.

You’ll need:

· fresh pickling cucumbers (cut however you like or not cut at all)

· sanitized jars and new lids

· a large pot with a lid

· solution of 3 parts water to 1 part apple cider vinegar, plus about 1 teaspoon of salt for every two cups of solution

· fresh dill sprigs

Heat lots of water in the large pot (or hot water bath). Put a dill sprig in every jar then fill the jars with the pickling cucumbers. Heat the solution to about 180 degrees, then equally divide it among the jars, making sure to cover the pickles (and leaving about an inch of space at the top of the jar). Screw the lids on finger tight then carefully lower then carefully into the large pot of hot water. Make sure that the jars are covered in water by at least a couple of inches. Put the lid on the pot then let it cook (“process”), for about 5-10 minutes. Then take them out of the hot water. Wait about a day to test the seal of one of the jars.