from the kitchen of Karen H.
Quarter apples and place in a large pot with one to two inches of water in the bottom of pot. Simmer covered until apples are soft. Press apples through a seive. You can add a little sugar to your applesauce or a little cinnamon, but you don't need to. I put in about 1 cup of sugar for every 7 quarts of applesauce and about 1/2 tsp of cinnamon. Bring applesauce to a boil. Place hot applesauce in prepared jars leaving 1/2 inch headroom. Process 20 minutes in a boiling water bath canner.
You can do applesauce without a seive. It is more time consuming, but works. Simply remove skins and seeds from quartered apples before steaming. You can put cooled apples through a blender or use a potato masher for a chunkier applesauce. Once you have the basic sauce add sugar and cinnamon and boil and process as described above.
Thursday, May 31, 2012
Apple Butter
from the kitchen of Denise B.
4
quarts paired, quartered apples cooked down to an applesauce.
Add
½ as much sugar as there is pulp, ¼ cup vinegar, cinnamon, cloves
and nutmeg to taste (½-1 tsp each). Simmer until thick. Leave ½”
headspace and process 20 minutes.
Apple Pie Filling
from the kitchen of Denise B.
4
½ cups sugar
2
tsp. Cinnamon
1
cup cornstarch
¼
tsp. Nutmeg
1
tsp. Salt
3
tbsp. Lemon juice
5-6
lbs. Sliced apples
Add
first five ingredients to pan. Stir in 10 cups of water. Cook and
stir until thick and bubbly. Add lemon juice. Fill 7 quart jars 1/3
full with sauce. Pack apples into jars. Leave 1” headroom.
Process 30 minutes in a boiling water bath canner.
Wednesday, May 30, 2012
Link for Jam and Jelly
Kraft sure*jell and mcp pectin recipes are great for bottled as well as freezer jams and jellies. Karen H. uses these for the apricot jam, and plum jam we tried at our canning tasting table, and Lynne W. uses them for her strawberry freezer jam.
Tomatillo Salsa
The recipe that Gail W. uses:
Puree tomatillos, onion, garlic and pepper in blender. Add spices
Ingredients
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 2 teaspoon minced garlic
- juice of 1 lime
- 1 tsp sugar
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 1/2 cup water (can use 1/2 cup vinegar)
Puree tomatillos, onion, garlic and pepper in blender. Add spices
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water (bullion) if needed . Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Tart Cherry Juice
from the kitchen of Lorri O.
Juicing Instructions
1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place on the stove on high temperature. When the water starts to boil, reduce the heat to medium or medium-high making sure the water continues to boil.
2. Make sure the drain tube is pushed on the drain spout as far as possible and place the clamp at the midpoint of the tube. Set the juice kettle on the water pan.
3. Place the colander filled with the well rinsed fruit on top of the juice kettle and cover with the lid.
4. When the steam begins to escape from the upper portion of the steamer, start timing. Make sure the water continues boiling and producing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW WATER PAN TO BOIL DRY
5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 minutes. Sterilize caps and lids before use.
6. Before filling the jars with the juice, place the jar to be filled in baking pan or tray. The tray will catch any drips or spills.
7. To get a clear juicer, do not touch the fruit in the food basket during the processing time. For a pulpy juice, stir fruit after the contents have become soft and mushy.
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube in the hot, sterilized jar and press the clamp to release the juice.
CAUTION: Use extreme care when filling the jars. The juice will be scalding hot. Keep children away and use mitts or rubber gloves while handling the hot bottles.
9. Pour the first quart of juice back into the juicer to even out the sweetness and sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than 45 minutes, the juice could overflow from the juice kettle into the water pan.) Complete the juicing process to the end of the steaming period.
10. Fill the jars within 1/4” of the jar top to avoid too much air left in the jars. Seal immediately with sterilized lids.
11. Place the sealed jars in a hot water bath of 190 degrees F (87.7 degrees C) for 15 minutes. Note: Use heat resistant gloves or jar lifter to remove the jars from the hot water.
12. Place the hot jars on a towel in a draft free area and let cool. After 24hours, check the seals and store in a cool, dry, dark room.
Juicing Instructions
1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place on the stove on high temperature. When the water starts to boil, reduce the heat to medium or medium-high making sure the water continues to boil.
2. Make sure the drain tube is pushed on the drain spout as far as possible and place the clamp at the midpoint of the tube. Set the juice kettle on the water pan.
3. Place the colander filled with the well rinsed fruit on top of the juice kettle and cover with the lid.
4. When the steam begins to escape from the upper portion of the steamer, start timing. Make sure the water continues boiling and producing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW WATER PAN TO BOIL DRY
5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 minutes. Sterilize caps and lids before use.
6. Before filling the jars with the juice, place the jar to be filled in baking pan or tray. The tray will catch any drips or spills.
7. To get a clear juicer, do not touch the fruit in the food basket during the processing time. For a pulpy juice, stir fruit after the contents have become soft and mushy.
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube in the hot, sterilized jar and press the clamp to release the juice.
CAUTION: Use extreme care when filling the jars. The juice will be scalding hot. Keep children away and use mitts or rubber gloves while handling the hot bottles.
9. Pour the first quart of juice back into the juicer to even out the sweetness and sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than 45 minutes, the juice could overflow from the juice kettle into the water pan.) Complete the juicing process to the end of the steaming period.
10. Fill the jars within 1/4” of the jar top to avoid too much air left in the jars. Seal immediately with sterilized lids.
11. Place the sealed jars in a hot water bath of 190 degrees F (87.7 degrees C) for 15 minutes. Note: Use heat resistant gloves or jar lifter to remove the jars from the hot water.
12. Place the hot jars on a towel in a draft free area and let cool. After 24hours, check the seals and store in a cool, dry, dark room.
Salsa
from the kitchen of Tammy
A.
Half fresh ingredients and
half canned goods.
Put into blender in order.
Pulse until it is the consistency you prefer.
½ sweet onion, chopped
2 cloves of garlic, crushed
or minced
1 small can of diced green
chilies
1 ½ tsp. Salt
¼ tsp. Pepper
3 Tbsp. Vinegar
1 can mexican stewed
tomatoes
1 can stewed tomatoes with
jalapenos
½ a jalapeno, chopped down
small (add more jalapeno to increase heat)
Great-Grandma Glade's Mustard Pickles
from the
kitchen of Ryn P.
I use 1 lug (½
bushel) of dill size cucumbers, 5lbs of cauliflower, 5 lbs of
pickling onions. You can use more of some or the other but about
this amount all together. If I can get 2 small chili peppers, cut
fine (are not needed), they are hot so do not let them burn your
hand.
Cut the
cucumbers in pieces, also the cauliflower, peel the onions, if you
put them in hot water to peel them, they do not make you cry so much.
Put all but pieces of small peppers in salt water over night. The
water should be salty enough to float an egg off the bottom of the
kettle. (1 cup of salt to 1 gallon of water). Drain in the morning
in a colander.
1 gallon
vinegar and 1 quart water
4 cups sugar
1 Tbsp tumeric
1 ½ cups flour
½ lb can of
Coleman dry mustard (You can use other brands, but Coleman's is the
best! You can find it online.)
1 Tbsp whole
black pepper
1 Tbsp whole
allspice *Tie in a little bag and put in vinegar. (I use
cheesecloth.)
1 ½ Tbsp whole
cloves
Heat vinegar.
Add Cauliflower, cook about 5 minutes, add onions, cook 15-20 minutes
until tender enough. (Add cucumbers.)
Mix flour,
sugar, mustard and tumeric, stir well together, add to pickle mixture
and stir well. Stir until flour is cooked 5-10 minutes on low heat
so it won't stick to bottom.
Put in jars
(pint size) and seal. (Process for 10 minutes in a boiling water
canner. I don't remember how many pints this makes but I think it's
around 24).
*These are my
great-grandma's exact words except for the notes I added in
parentheses. I love that these are her words on the page.
SURE.JELL Sour Cherry Jelly
Link to SURE-JELL Recipes on their website.
Lorri Overson uses the following recipe for her Sour Cherry Jelly.
Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Yield: 5 (1-cup) jars
3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2cup water
1box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl
¼ tsp. almond extract (optional)
BRING boiling-water canner, half 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 jars.
STEM and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add
up to 1/2 cup water for exact measure.) OR Use a steam juicer and use juice for jelly. OR drink the juice and then mash the cherries in the top of the steam juicer, collect the pulpy juice and make jam which is what you sampled at the Relief Society Meeting.
STIR in pectin. Add butter to reduce foaming (recommended). Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract if desired; stir.
LADLE immediately into prepared jars, filling to within 1/8 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 needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Prepare as directed, using sweet cherries and reducing sugar to 3-1/2 cups.
How to Measure Dry Ingredients Precisely
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions below to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. 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 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
The Overson’s have a large sour cherry tree and they usually spray it so, there are few if any bugs. You are encouraged and welcome to come and pick sour cherries to use in this recipe. Cherries are usually ready around the 4th of July.
Lorri Overson uses the following recipe for her Sour Cherry Jelly.
Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Yield: 5 (1-cup) jars
3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2cup water
1box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl
¼ tsp. almond extract (optional)
BRING boiling-water canner, half 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 jars.
STEM and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add
up to 1/2 cup water for exact measure.) OR Use a steam juicer and use juice for jelly. OR drink the juice and then mash the cherries in the top of the steam juicer, collect the pulpy juice and make jam which is what you sampled at the Relief Society Meeting.
STIR in pectin. Add butter to reduce foaming (recommended). Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract if desired; stir.
LADLE immediately into prepared jars, filling to within 1/8 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 needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Prepare as directed, using sweet cherries and reducing sugar to 3-1/2 cups.
How to Measure Dry Ingredients Precisely
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions below to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. 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 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
The Overson’s have a large sour cherry tree and they usually spray it so, there are few if any bugs. You are encouraged and welcome to come and pick sour cherries to use in this recipe. Cherries are usually ready around the 4th of July.
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