Canning Archives - Page 11 of 19 - One Hundred Dollars a Month

Canning 101 – How to Make Homemade Applesauce

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By Mavis Butterfield on September 5, 2012 · 34 Comments

Yesterday I was lucky enough to find a roadside stand offering some very inexpensive apples {Between $.25 – $.50 per pound}. So this morning as soon as the kids were off to school I got busy, and started making applesauce.

Applesauce can be made to eat fresh, to freeze, or to can and store in the pantry for later in the year. I have always preferred to can my applesauce. Typically I will can my applesauce in pint jars. I know there a lot of people who prefer to can theirs in quart jars, but now that my kids are older, we don’t go through as much applesauce as we once did, so pint jars work best for us.

If you have never canned anything before, applesauce is a great place to start. The ingredient list is short, {apples, sugar, cinnamon} and it’s easy peasy to make.

Ingredients

8 pounds apples {I used several different varieties}
1 cup sugar
1/2 teaspoon cinnamon
water

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Wash, dry and quarter your apples. Toss apples, water, sugar, and cinnamon in an 8 quart pot and bring to a boil. Once you reach a boil, stir the apples, reduce the heat to a simmer and cook until the apples are tender {about 20 minutes}, stirring every so often.

Once the apples are soft, carefully spoon them in to a food mill to separate the peels, stems and seeds.

Ladle the applesauce immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields 6 pints.

See More Canning Recipes

If you are looking for a food mill, Amazon has the Mirro Foley 3.5-Quart Stainless Steel Food Mill in stock and ready to ship.

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Canning 101 – Carrot Cake Jam Recipe

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By Mavis Butterfield on August 29, 2012 · 65 Comments

Yesterday, Jennifer O left me this comment…

“I bought a tiny jar of homemade jam at a local farmer’s market for $9! Yes, expensive but it was Carrot Cake Jam, and the best I’ve ever had (I’m a bit of a jam enthusiast and this one make me swoon). I’ll be paying them another $9 at some point, I’m sure.

Carrot Cake Jam? Never heard of it. But I found an awesome recipe, so guess what? I whipped up a batch of the stuff this morning. Hole Lee Crap! What have I been missing all my life? Not only does my house smell incredible… But this carrot cake jam… Is Da’ Bomb!

Go find some carrots people… And make this today!

Ingredients

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Directions

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.

Find more canning recipes HERE.

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Canning 101 – Cinnamon Plum Jam Low Sugar Recipe

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By Mavis Butterfield on August 28, 2012 · 12 Comments

Remember those free plums we picked up the other day? Well this morning I whipped up a batch of cinnamon plum jam using a low sugar recipe. Even though I’ve canned enough jam this summer to last the next year or two, I just can’t stop trying new jam recipes when I find them.

I think all the fruits and vegetables we’ve been eating are finally starting to get to me. My inner pilgrim is shining through, and at this pace I fully expect to be darning socks and salting mackerel by Christmas.

Ingredients

4 cups chopped plums {I left the peels on}
1/4 cup lemon juice {I used bottled}
1 1/2 cups sugar
4 1/2 tablespoons Ball Low Sugar Pectin
1/4 teaspoon ground cinnamon

Directions

Measure 4 cups chopped plums into 6- or 8-qt. sauce pot. Add pectin and stir. Add lemon juice.

Bring plum mixture to a full rolling boil, reduce heat, and stir in sugar. Return to a full rolling boil and boil for 4 minutes, stirring constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon. Stir in cinnamon.

Looking for more unique jam recipes? Check out my Canning Page. It’s full of them.

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Canning 101 – How to Make Rosemary Jelly

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By Mavis Butterfield on August 21, 2012 · 23 Comments

I spotted this recipe for Rosemary Jelly on the Taste of Home site and immediately decided to make it. Although I have Rosemary growing in the garden, I really have no idea what to do with it besides dry it and use it as a spice. So when I saw a recipe for Rosemary Jelly, I got excited knowing it would be a great staple to have on hand around during the holidays.

The recipe and directions could not be easier and making it was a snap.

I hope you like it.

Ingredients
1-1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring

Directions

In a small saucepan combine 1 1/4 cups boiling water and rosemary. Cover and let stand for 15 minutes.

Strain, reserving liquid.

If necessary, add water to measure 1-1/4 cups.

Place liquid in a large saucepan, add sugar and vinegar. Bring to a full rolling boil over high heat, making sure to stir constantly. Addliquid pectin, stirring until mixture boils. Boil and stir constantly for 1 minute.

Remove from the heat, skim off foam and add food coloring.

Go HERE for more Canning Recipes

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade blackberry jam.

If you need a tool kit, I use one similar to this one.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.