Category: Water Bath Canning

Categories
Fruit Water Bath Canning

Blackberries

Pretty blackberries.

Good morning, all.

I hope that today is good for you and yours. I know that for me, it will be good however it is to be.

I wanted to show you my canned blackberries as they are so beautiful to look at their awesome color and they will be pretty good in any fashion that I decide to use them. I, just know!

I have always loved blackberries and used to go and pick them each year. But, these had to come from the store in very small, three-dollar packs. Six packs to be exact for these three jars which is $18 for my 3 jars of goodness me oh my. So it was very pricy to me, but I have some for this year so I am happy.

So onward to the canning recipe, we go.

Hopefully, you get to pick these beautiful babies. I use the pint jars as that is equal to a can of pie filling in the stores. I also use the water-bath canning method for these.

Go through all the berries and pick off the leaves or stems, if any. Then use a colander/sieve to rinse the berries.

Put your blackberries into the jars.

Start out your water bath canner on low-medium heat, with enough water to cover the jars. Also, start a large pot that is 1/4 to 1/2 full of water. Depends on how many pints of berries that you have in the jars! Bring to a boil and then turn off. Pour in 1/2 to 3/4th cup of sugar and stir in.

Add the light- sugar-syrup to the blackberries in the jars. Debubble each jar and wipe the rim of the jar with vinegar on a napkin. Put the seal on the top and then the band. Just finger tight with the band. A little tight but not lug-nut tight!

Now that you have your hot and your water hot (the water-bath canner). You may put the jars in. Put the lid on and when it is at a rolling boil, then start the timer for 20 minutes.

When the timer goes off then you can take the jars, out carefully. Have a folded kitchen towel near the stove for these jars to rest on. Listen for the pings as the jars seal. Then next morning you can wash the jars gently in soapy water and rinse. Take the bands off of the seals.

Always date and label, what is in your jars. I used very light syrup as you can always add more sugar, later if you choose to. But with very light syrup, I feel that I can make many different recipes with these canned blackberries.

Thank you for stopping by today. You are always welcome to stop in again if you find the time. Connie B.

Categories
Canning Pressure Cooker Canner Water Bath Canning

Canning Peaches (#10 Can)

Peaches for many recipes.
More sweet peaches along with 7-lbs of ground chuck hamburger meat.

Oops, I missed Tuesday’s post! No, I didn’t, as I was thinking about it all the day long.

I did a little grocery shopping, early in the day. I spent $50 for 41 meals for me (for the meats). I picked up ground round, chicken thighs, rack of ribs, hotdogs, and 4 lbs of Nettles link sausage.

Next on my list for the day was to cook up that 7-lbs of ground chuck and then can it in pints for 75 minutes in the pressure cooker. Afterwards I canned up the peaches in a water bath canner. I just drained the peach juice and heated it up for a couple of minutes (about 4) as I did not want to do the hot jar hot water canning method as I cheated and used my pressure canner water that was boiling hot and I added cold water to be able to cover the jars of peaches with as there was hardly any siphoning from the meat jars. That means clean water.

By the way, I used the barely warm peach juice to fill up the jars that I ladled the peaches into (1-inch headspace) always. Put those jars into the water and waited for the rolling boil so I could set the timer.

So I needed to do warm water and warm jars on this water bath canning of the pint peaches from the #10 can. I was using my pressure canner as a water bath canner (NO LID). Once the water started boiling, I set the timer for 15 minutes. As this was water bath canning for the peaches, I just lifted out the jars with tongs and set them on a towel on the counter beside the stove. And listened for the sweet pinging sounds, which started happening after 5 minutes of time, rolled by.

Please no canning haters or by the ball canning book only! I started out around 40 years ago by the ball book but now since I have been canning for so many years and no one has died or gotten sick in all this time. I know what is safe for me, even if it is 3 years in the jar or even longer.

Next, it was time to do my hair, which took about 2 hours of my time.

So. I was thinking of the Blog, but for once I had an extremely busy day which was a very nice day! So, please forgive me for being a day late! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert Water Bath Canning

Making Candy Apple Preserve

The sweet pink juice from two bags of apples, getting ready to be turned into a pint jar of candy apple preserves.

Good morning everyone.

Today, we are under a flood watch for North Florida in my town. Our weather seems to change with the days that go by. But I will look for joy in this day. Even if it’s to think about what day it is. Happy Valentine’s Day to all the world and I hope that your day is sweet!

I promised you this recipe and here it is. This is not for the faint of heart and those that would expect plenty. This is for the one that gets pure enjoyment of seeing something change from scraps into a jewel of a preserve. It will make you a pint of preserve for a lot of effort, but the end result is oh so worth it. Like a fine meal, somethings take more effort and time and then they are unforgettable.

Otherwise you would need an apple tree, which I don’t happen to have. But if I did? You can already guess, what I would do!

Ok, onward to the recipe.

2 bags of McIntosh apples peeled and cored and sliced. (slices made applesauce recipe).

Take the cores and peels and put them in a large deep pot. Boil this on med-high for 1 hour with the lid on the pot. And then remove the apple peels and core from the juice. Using a sieve, mash the apples through the sieve to get everything that you can get out of the apples. Using a spoon to scrape beneathe to sieve to get the pulp also. Keep going through the apples with small amounts at a time, added to the sieve to work with. Discard the peels when you can’t get any more juice or pulp from them. Add this juice back to the pot and add 1 cup of sugar. Add 6 cups of water. Boil forever on high while stirring all the time.

Use a candy themometer and aim for 220 degrees F. When the temp reaches there, it takes forever to get there as the added water is being boiled off.

Right when it reaches 220 degrees, stir in 3 TBSP of cooking sure gel. Have a whisk ready to whisk out the lumps. Boil only for 1 minute. Watch out for popping as it will burn you. This is why that you use a tall pot.

Next you put a big pot of water with enough water in it to cover your jelly jar by 2 inches over the top. Have this boiling as you get your supplies ready.

1 pint jar with a seal and rim

tiny dish of vinegar with a paper-towel

jar funnel and a ladle jar lifting tongs

dish-towel folded on the counter near the hot pot of water.

Have everything very clean and ladle some boiling water into your jar to make it hot like your preserves. Pour out the water now. Put preserves in your workspace and ladle them into the pint jar. Wipe the rim of the jar with the vinegar and napkin. Put on the seal and rim and close the top just finger tight, which is medium, not cranking down.

Use tongs to place in boiling pot of water. ( I have a clean dishrag in the bottom of my pot as I did not use the silver ring). Time when it is at a rolling boil for 10 minutes. Turn off the heat and let the jar stay in for 5 minutes more. Then take out and sit on kitchen towel to cool.

This is for a special treat like maybe a cream cheese bagel with apple preserves or over ice cream or what ever you come up with. Thanks for your visit today. Stay a while if you can and do come back again as I post on Tue-Thur and Saturday. Thank you again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
November 2020 Water Bath Canning

Orange Cranberry Sauce

https://www.wisdomforpennies.com

Good morning everyone. I thought that I would show you a very nice red and orange-colored, and comforting for those that do like cranberry sauce, food photo that I just took off of my camera. It has been sitting there waiting for today, to have its day in the spotlight all over the world. I hope.

It may go to Italy today or even Switzerland, Australia, or possibly Ireland. This little blog of mine does some traveling for me, as I could only wish to travel, so it does it for me. I do get so much enjoyment out of my little blog!

Ok, I know that there are more cranberry haters than lovers, out there, but this one recipe may change your mind. Once I tasted this, I for one will never go back to the cans from the store, as I myself canned this one in canning jars. And this one will always be my go to.

I used Granny’s old steel pot as you can see. I have had this for many many years and I always make my jams and jellies, only in this pot, with a long wooden spoon. Hey I am 61, so some things will never change in my kitchen, but on the other hand, I do love to create in my kitchen, so maybe I can change. God only knows, not even myself!

If you look into the pot you can see whole cranberries that have been crushed with little orange zests floating around. Imagine the smell! It was decadent! This pot of orange-cranberry sauce made 5- pint jars of sauce. 4 were jellied and 1 was slightly runny, so I say not bad for a first time trying as I made it up as I went along.

Here is the recipe for you. 2 – 12 oz bags of whole cranberries and 3 oranges zested and juiced

5 c. sugar with 2 heaping TBSP of pectin mixed in with the sugar (powdered pectin). I use Mrs. Wages as it is the cheapest to be found for me.

Rinse off the cranberries and put them in a big steel pot. Put the orange zest and juice in the pot also.

Pour in 4 c. water.

Boil until they pop. Then use a potato masher to slightly mash berries.

Add in the 5 c. sugar that has the pectin in it. (This whole recipe is cooked on #8 on the stove. A high boil, while always stirring and watching out for popping sauce as it will burn you. So use a taller pot and a long spoon.

Once you have slightly mashed the berries, then pour in the sugar mixture and keep stirring until it comes to a rolling boil. 5 minutes should do it and be thickened up. It will thicken more in the canning jars.

I water-bathed canned these 5- pint for 20 minutes. if you need more information on water bathing then check my monthly archives under canning.

This is a very simple recipe that is so delightful. You taste more orange than cranberry!

Thank you for your visit and do come back soon or stay awhile if you wish. I will post on all Tue-Thur and Saturdays if you want to visit me again. If you wish, please share the recipes.

Thanks again for stopping by. Connie B.

Categories
Jellies Water Bath Canning

Raspberry Jam

https://www.wisdomforpennies.com

Hello World. Today in North Florida, it is a cloudy and rainy day, with hit and miss, quick little showers. I hope that you are holding something close to you, that brings a special memory to your mind and soul. I wish this for all, along with God holding you, in his peaceful arms. I know that this is where I choose to try to stay, each and everyday. Sometimes I miss, but I know where I should be standing.

To lift up myself in spirit and mind, I made my very first raspberry jam today. I just heard the last jat seal with a pop, a moment ago, so I know all 4 jars are sealed for storage. I would love to open one now, but alas I have a jar of lemon-drop jelly already opened! So I must wait with anticipation, maybe in January on a cloudy day!

I happened to see raspberries on sale the other day for 99 cents each pack. So I got 5 little packs of them, so I could try to make some jam. The recipe is very simple and does not take long at all. You will also be water-bath canning, once at a full boil for only 10 minutes.

#Raspberry #Jam #Recipe

It’s kinda seedy looking, but those seeds don’t mean a thing! This stuff is what, raspberry dreams are made of. I hope you are smiling now!

The recipe that I put together_—- 5 little packages of raspberries (makes 5 cups of berries). Minus 1/2 a cup, that I ate. Turned into

4 1/2 c. raspberries 4 c. sugar

1/4 c. lemon juice 2 heaping TBSP Mrs. Dash Pectin

4-to 5 jelly jars. I used olive jars and pickle jars that had rubber seals in the lids. Tiny container of vinegar paper napkins de-bubble chop-stick

Jar lifter and kitchen towel folded in two on counter, neat the canning pot.

Candy themometor ( will read 225 F. when your jam is done).

Wash raspberries and put into a heavy duty med-to big pot. (This pops out while bubbling). Keep in mind. Mash berries with a potato masher or spoon.

Stay with this stirring with a long wooden spoon and cooking on med-high while constantly stirring to it comes to a rolling boil. Pour in the sugar and keep stirring. Have your 2 heaping TBSP of pectin, near by.

This will come to a rolling boil, now is the time for the themometer to be placed on the inside of the pot. Att 175 degrees F., I stir in the pectin.Stir and boil until it reaches 225 degrees F. Then add lemon juice and skim off the foam with a spoon and discard it.

Now its time to get a bigger pot that allow your filled jelly jars to have 2 inches over the top of the lids filled with boiling water. So get the water boiling as your jam is very hot. Use a ladle to funnel in the jam into the jars.

Use the de-bubble stick now. Dip napkin in vinegar and wipe each jar rim very well as you do each jar. Finger tighten lid on each jar. When water is boiling in pot, put the filled jam jars in and set for 10 minutes of rolling boiling. Remove and set on kitchen towel and listen for the pings as each jar seals. If a jar does not seal, open it and eat it or recan the same way again.

Thank you for visiting me and do come back for more, if you wish. Share if you will and I will be back on Saturdays-Tuesdays and Thursdays. Connie B.

Categories
Jellies Water Bath Canning

Blueberry Jam

https://www.wisdomforpennies.com
Hmmm, my house smells like blueberries.

Hello everyone, I hope today finds you in a fall type of mind! Like the leaves falling and swirling from the trees to the ground, with their glorious color. These photos are being captured in my mind and I hope in yours too!

I decided that I just had to try my hand at making some blueberry jam when I saw that Walmart had them on sale last week for $2.00 for the largest packs of berries. I got two packages of those big, beautiful,luscious-looking sweet and tart berries.

Yesterday I decided to quit waiting and just go for it! I had 8 cups of those beauties to work with. I rinsed them off well and got out my steel pot that I like to make jams and jellies with.

The recipe I used was from a friend of mine. A YouTuber with the channel called Suttons Daze (on YouTube). She did use 10 cups of berries, but I only had 8 cups. Look her up, she is so cool!

Recipe 8 c. blueberries

1/2 c. water 1/4 c. lemon juice

4 c. sugar 8 Tablespoons of pectin( from a single use package of pectin).

Gather up your 1/2 pint canning jars along with lids and rims. Have all washed and have hot water in each jar. Mine took 6 jars. Have a water-bath canning pot filled to over the top of half pint jar, with water starting to boil. Use some of this water to put your canning lids into. Like in a bowl.

Have your tiny container with some vinegar in it, about 3 tablespoons and some napkins on hand so that you can wipe and clean the jar tops and rims with after you have filled them by funnel, with the hot jam.

Put the berries, water and lemon juice in the pot on medium high. This recipe calls for staying right there with it and constantly stirring all the time. It will get thick and be popping out of the pan. So turn it down a little and keep watch so you do not get burned.

As you are heating this up, use a potato masher and mash up about three quarters of the berries, I did not have that tool so my berries were left quite large. I only managed to mash up about 1/4th of them. Cook about 5 minutes and then add in the sugar and pectin whisked together.

Keep stirring as this will get quite thick real quick, in about 3 minutes and then take it off the heat.

Now you use a funnel and ladle to put jam into the jars. Fill to within 1/2 from top of jar. De-bubble with a chopstick etc Just do it anyway. Wipe with vinegar on a napkin.Do this well so it will be clean and seal later on. Put a hot seal(lid) on the jar and the ring (just do finger tight only) on the ring. As air needs to escape jar in the canning process!

Use a jar lifter to put jars into pot with water coming to a boil. As soon as a rolling boil starts, then you put the lid on the pot and set timer for 10 minutes. After the 10 minutes, turn off the pot and take jars out and sit on a clean kitchen towel that is right next to the canner. I also use a heavy duty potholder to place on bottom of jar as I am lifting it out of the boiling water with the tongs.

You will soon hear the pinging sound of your jars sealing and you will know that you have done the job, well-done. After cool or the next day. Clean jars in soapy water and remove bands from jars. Label and date you delicious jam!

Thank you for visiting and please do come back soon. I post on Thur,Sat. and Tuesdays. Happy canning to you. P.S. anything that is canned and sealed right will last for at the very least 5 years or. more.

Categories
Links I Follow Water Bath Canning

Crisp Apples

This recipe came from my all-time favorite blog! Over at https://www.whipporwillholler. Mrs. Lori Brown and Mr. Brown are two beloved people to me and many others. So I hope you visit them also!

I had 2 bags of McIntosh apples (my favorite). I peeled and used an apple cutter and hand cut out the little bit of hard core left on the slices. As I had so many apples I did 5 at a time so I could get them into my large bowl with 1/4 cup of lemon juice in the bowl so the apples would not turn ugly brown. As I put in each set of sliced apples, I used my hane to rotate top apples to the bottom so all had lemon juice on them.

Next I used a large stoneware crock as I have always wanted to use a crock and have for a few things now! You layer apple slices and sugar. I only used a total of two cups of sugar throughout the whole process. My friend (Lori Brown) used a cup for each layer but I always use less sugar in everything I make!

When fished with sugar being the top layer, nothing fits my crock except for a maxwell house coffee container lid and on top of this I put a heavy jar of jelly to weigh it down. Next I put a clean dishtowel over top of all and use a thick rubber-band to go around towel and the crock. Leave this on the counter for 24 hours or even 30 hours as I did. Ae times opening and rotating apples with your hands. You will see lovely apple juice filling the bottom of crock.

Have a tiny pan with boiling water for your jar lids to sit in until you need them in a few minutes. Have the jar rimms ready also. Think I used 6 to eight jars. It will be in photo.

Also have a large water bath canning pot with boiling water ready now. That has water filled to top of jar depth in it.

The next day just heat up 4 cups of water with one cup of sugar and add everything from crock into this simple syrup you made. Heat till just warmed through not boiling. Put this into pint jars to 1/2 inch headspace and de-bubble, wipe rims with vinegar paper towel. Finger tighten.

Put in canner and when a rolling boil starts you set your timer for 20 minutes. Remove with jar lifter as these are hot and heavy! Put on folded dish towel right beside stove and listen for the pings!

Always sending you warm wishes and hugs from me to you! #crispy,#sweet https://www.wisdomforpennies.com/

Apple slicer.
Apples in my crock.
Oops biscuits.
Crispy apples from 1 bag of apples.