Blackberry Preserves

 Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

 Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, depending on the method of canning used.

 Variation: You may add four or five pearl onions or two onion slices to each jar.

 Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 2,000 ft    2,001 - 4,000 ft    4,001 - 6,000 ft    6,001 - 8,000 ft

Hot                 Pints        30 min             11 lb             12 lb                  13 lb                  14 lb

                     Quarts       35                  11                12                     13                     14

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack    Jar Size    Process Time    0 - 1,000 ft     Above 1,000 ft

Hot                 Pints        30 min              10 lb             15 lb

                      Quarts     35                    10                15

 This document was adapted from the "Complete Guide to Home Canning," Agriculture Information

Bulletin No. 539, USDA, revised 1994.

 Reviewed June 2006

Picante Ketchup

Ingredients
8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt

Instructions
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1-1/2 hours, or until it is reduced by one half.

Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.

Pack in freezer containers, leaving 1/2 inch head space, and freeze.

Yield: 4 pints

Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes.

Credits
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach (Little Brown & Co)

Between Dad and i we have very few figs left to can. We can pick a basket full and not make back indoors with them!

  HOW TO CAN FIGS

QUANTITY:

An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints--an average of 2 1/2 pounds yields 1 quart.

QUALITY:

Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.

PROCEDURE:

Wash figs thoroughly in clean water. Drain. Do not peel or remove stems.

Cover figs with water and boil 2 minutes. Drain.

Gently boil figs in light syrup (5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) for 5 minutes.

Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.
 

RECOMMENDED PROCESS TIMES FOR FIGS

IN A BOILING-WATER CANNER

Pints 45 min, quarts 50 min.
 

Source: Recipe Link

Preserved Figs with Star Anise and Bay
 

Recipe By : Deborah Madison - The Savory Way

Serving Size : 1 Preparation Time :0:00

Categories : Pickles & Preserves

Amount Measure Ingredient -----------------------
3 lbs Figs
1 Lemon
2 1/2 cups Sugar
6 Whole Star Anise
1 Bay Leaf

Cut off the tough stems of the figs, then halve them and put them in a non-corroding bowl. Remove several wide strips of lemon zest and slice into thin slivers.

Bring sugar & water to a boil with lemon zest, anise and bay - boil slowly for 5 mins., stirring at first to dissolve sugar. Pour syrup over figs, add the juice of the lemon and leave overnight, covered in a cool place.

Next day, transfer figs to wide saucepan. Gently bring them to a boil and simmer slowly for the better part of 2 hours. Occasionally check and stir carefully making sure all are submerged. Prepare canning jars, ladle in the figs and their juices. Process according to your usual methods.

- - - - - - - - - - - - - - - - - -
 

NOTES : These make a fabulous dessert served with ice cream and/or pound cake and they look lovely in their jars with loose seeds falling free around the packed figs.

Blackberry Syrup

2 quart ripe blackberries
1 1/2 Tbsp whole cloves
1 - 3 inch stick cinnamon
1 c brandy
2 1/2 lb Sugar

Mash berries and strain to extract juice. Measure 2 pints juice. In large kettle, combine 2 pints juice, sugar and spices. Simmer gently 15 minutes.

Cool. Strain syrup through several layers of cheesecloth. Add brandy to strained syrup. Mix well. If a thicker syrup is desired, cook an additional 10 minutes before adding brandy. 

Ladle into jars leaving a 1/4” headspace. Process in a boiling water bath for 10 minutes.

Annual Safety Testing 

Many canners are passed down or bought at estate sales or yard sales. Often there's no way to know if they are working properly without being tested. Even newer canners should be tested to ensure the safety of the food being processed

 Dial gauges should be tested annually or more often if used frequently. Your local Cooperative Extension will perform this test for you. If the gauge is out of calibration, it will need to be replaced or sent back to the manufacturer for re-calibration.

 If you cannot get it tested nearby, write to see if the manufacturer can do it. The manufacturer's name and address will be pressed into the canner or on a plate attached to it. Ask for shipping instructions. Pack it like fine crystal and label the package "fragile." If you do not have an instruction book for your canner, write for one.

 If the gauge reading is off one pound or more, buy a new pressure gauge. If it is off less than one pound, tie a tag on the canner to remind yourself of the difference and adjust to pressure reading to allow for difference. The weighted pressure control on canners does not need to be checked. Keep it clean and rust free.

 Some canners have a gasket. These gaskets are made of rubber or rubber-like compounds to keep steam from leaking out around the cover. You can remove and replace most gaskets as needed. Some only need to be turned to ensure a tight seal. Replace a worn, stretched or hardened gasket with a new one. Refer to the canner instructions for directions. Leakage makes it difficult to reach the right pressure and may cause the canner to boil dry.

 Pressure Canner Maintenance

 Keep the manufacturer's instruction book that comes with your pressure canner. Reread the directions at the beginning for each canning season and follow them carefully. If you have lost the manufacturer's book, write for a new one. Give the model number and any other information you find on the canner.

 Before the canning season, put water in the canner and bring it up to pressure in the usual way to see that it is in good working order. Allow time for repairs, if needed. Have a dial gauge checked before the canning season, and also during the season if you use the canner often. Ask your county Extension home economist, dealer or manufacturer about checking it.

 Cleaning and Storing Pressure Canners

 Wash thoroughly after each use, but don't put the cover in water because this will damage a dial gauge and may cause vents to become clogged. Never run water over the dial gauge. Wipe the cover with a soapy cloth and then with clean damp one. Clean the vent pipe by drawing a pipe cleaner or string through. Wash gasket and replace in cover.

 After use, clean your canner, being careful not to immerse the dial gauge on your pressure canner, if it has one. Dry the canner and store it with crumpled newspapers or paper towels in the bottom and around the rack. This will help absorb moisture and odors. Place the lid upside down on the canner. Never put the lid on the canner and seal it. For long term storage sprinkle a little baking soda over the bottom to keep down odors and control moisture.

 The darkened surface on the inside of an aluminum canner can be cleaned by filling it above the darkened line with a mixture of 1 tablespoon cream of tartar to each quart of water. Place the canner on the stove, heat water to a boil, and boil covered until the dark deposits disappear. Sometimes stubborn deposits may require the addition of more cream of tartar. Empty the canner and wash it with hot soapy water, rinse and dry. Store a canner carefully. Make sure it is clean and dry before you put it away at the end of the season. Crumple newspapers inside the canner to absorb moisture and odors. Some manufacturers recommend turning the cover upside down on the canner. This is designed to prevent odors in the canner and to protect the valves and gauge.

Bread and Butter Pickles (Microwave)

Ingredients

• 1 large cucumber, sliced in 1/4 inch rounds (about 2 cups)
• 1 medium onion, sliced into thin rounds (about 3/4 cup)
• 1 cup granulated sugar
• 1/2 cup white vinegar
• 1 tsp. salt
• 1/2 tsp. mustard seeds
• 1/4 cup celery seed
• 1/4 tsp. turmeric

Directions

Mix together all ingredients in a 2 qt. microwave bowl. Microwave on high 7-8 minutes, stirring twice or until cucumber is crisp-tender and onion is translucent. Ladle into a glass jar (rinsed in hot water to prevent cracking); cover. Cool slightly and refrigerate. Makes about 2 1/2 cups.

Spring is here and soon we will be wondering what to do with all our beautiful bounty from the garden. Can it up! Summer won't last forever, but the taste of summer can carry us through another winter.

Tomato Soup For Canning 
  
Ingredients
1/2 bushel tomatoes (bushel=50lb.)
7 large onions
12 sprigs parsley
12 bay leaves
12 tsp. salt
1 Tbsp. pepper
1/2 lb. butter or margarine
1 1/2 cup sugar
1 1/2 cup flour
Directions
Wash and clean tomatoes; cut out stems and any bad parts. Cut in halves or quarters and add onions, parsley, and bay leaves; cook 2 hours and strain. Heat together and blend well the salt, pepper, butter, sugar, and flour; add tomato mixture and simmer 1/2 hour. Pour into sterilized jars and process 45 minutes in water bath or 5 minutes in pressure cooker at 15 pounds pressure. Makes 7 quarts or more if tomatoes are juicy.

 5 lb bag tangerines

2-3 lemons

sugar

fresh rosemary

 Thinly slice the tangerines (whole), removing any seeds. Use a grater and remove the yellow part of the lemon peel, then cut off the white rind and chop the remaining pulp. Put the sliced tangerines, lemon peel, lemon pulp, and 3-4 large sprigs fresh rosemary into a large pot. Add enough water to almost cover the fruit. Bring to a boil; simmer 5 minutes, then cover and remove from heat. Let set in a cool place 12-18 hours. Cook over medium heat until peel is tender. Remove rosemary sprigs. Add an equal amount of sugar (1 cup sugar per 1 cup cooked fruit mixture). Bring to a gentle boil, stirring often. Cook until the mixture "gels" - I test this by putting some in a bowl and letting it cool, then checking the taste and consistency of the marmalade. When it's to your liking, ladle marmalade into hot jars, cap, and process.

The name of Jesus is in my mind as a joyful song, in my ear a
heavenly music, and in my mouth a sweet honey.

      -- Richard Rolle

That pretty nmuch says it all!

A Is For Apple Butter
By Claire Bush

Ever since Eve ate one of the forbidden fruits in the garden of Eden, apples have been touted as a cure-all for everything from fertility to digestion. With more than 7,500 varieties, there's always a crop in season!

The forbidden fruit is versatile, too. When temperatures drop, there's nothing like the warm, comforting aroma of simmering apple butter to brighten the gloom of a dark winter day. Try this easy crockpot version that doesn't skimp on taste.

Note: McIntosh and Rome Beauty apples (like the single one in the picture) are good choices for this recipe.

Crockpot Apple Butter

Slice 3 quarts apples thinly and place in crockpot. Cook overnight on low. In the morning, add 3 cups sugar, 2 tsp cinnamon and 1/2 tsp cloves. Turn heat to low and cook 8-10 hours.

Want to try the old-fashioned way? This apple butter bakes in the oven.

Traditional Apple Butter

Ingredients

• 7 lbs. apples, peel left on or off, diced
• 3 lbs. brown sugar
• 1 cup apple cider or vinegar
• 2 TBSP cinnamon OR 1 cup crushed pineapple

Directions

Mix all ingredients in large heavy ovenproof pan, then bake at 350 degrees F for 3 hours, stirring occasionally. (Can also be cooked on top of stove over low heat; watch for scorching). Pour into jars and seal.

How to Make Homemade Cranberry Sauce

Are you tired of bitter, tasteless cranberry sauce from
the grocery store?  Wouldn't you rather have fresh,
preservative-free homemade cranberrysauce? It is SO
easy to make - from start to finish only about 15 minutes.
It's perfect with chicken, turkey, Christmas, Thanksgiving
and the winter months! The bright color livens up any
dinner table, kids love it and it is low sugar while loaded
with vitamin C and fiber.  You can make it with no sugar
(very tart), some sugar (sweet) or artificial sweetener
(like Splenda), as you prefer!

It is easy to make and can, if you want some for later!
Here's how to do it, complete instructions in easy steps
and completely illustrated.

Prepared this way, the jars have a shelf life of 12 months
to 18 months, and require no special attention.
Directions for Making Cranberry Sauce
Ingredients and Equipment

    * 2 bags (12 oz each) Cranberries
    * Sugar and or Splenda to taste
      (normally 1/4 cup of either)
    * 1 medium or large pot

Makes about 1 quart of cranberry sauce
If you plan to can it for later:

    * Jar grabber (to pick up the hot jars)
    * Lid lifter (has a magnet to pick the lids out of the
boiling water where you sterilize them. ($2 at Wal-Mart)
    * Jar funnel ($2 at Wal-Mart)
    * At least 1 large pot
    * Large spoons and ladles

    * Ball jars (Publix, Wal-Mart carry then -
about $8 per dozen quart jars including the lids and rings)
    * 1 Water Bath Canner (a huge pot with a lifting rack
to sterilize the jars of cranberry sauce after filling
(about $30 to $35 at mall kitchen stores, Wal-Mart)
You CAN use a large pot instead, but the canners are
deeper, and have a rack top make lifting the jars out
easier. If you plan on canning every year, they're worth
the investment.

   
Recipe and Directions
Step 1 - Get your cranberries

There are very few places to pick your own, but happily,
they store and transport well, so there probably isn't
much difference.  Most grocery stores sell the 12 oz bags.
 Look for firm berries with a dark color.

Step 2 - If you are canning: Wash the jars and lids

Now's a good time to get the jars ready, so you won't be
rushed later. The dishwasher is fine for the jars, the water
bath processing will sterilize them as well as the contents!
If you don't have a dishwasher, you can wash the containe
rs in hot, soapy water and rinse, then sterilize the jars by
boiling them 10 minutes, and keep the jars in hot water
until they are used. Leave the jars in the dishwasher on
"heated dry" until you are ready to use them. Keeping
them hot will prevent the jars from breaking when you fill
them with the hot cranberry sauce.

Put the lids into a pan of hot, but not quite boiling water
(that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.
Step 2- Wash the cranberries

Pour them in to a large bowl of cold water, and swirl them
around, scoop them out with your fingers, feeling for any
mushy berries, as you scoop.  Discard any mushy, soft
berries.

The picture of the 4 berries shows you unripe through ripe. 
I'd throw out the one on the far left, but use the other 3.
Step 3 - Start the cranberries cooking

They take longer than the apples, so put 2 inches of
water (or cranberry or apple juice) in a pot, get it boiling
and pour the cranberries in.  Let them cook for about
10 minutes, stirring once or twice (you'll hear the berries
popping, as the berries cook - you'll kids will get a kick
out of that). Once half the berries are popped and the
sauce feels mushy, it's done!  It should take 10 to 15
minutes of cooking over medium-high heat.
Step 4 - Sweeten the cranberry sauce

Turn off the heat. Add sugar to taste.  Start out with
1/4 to 1/2 cup of sugar or Splenda, as you prefer.

If you don't plan to can any, you're done!  Just serve
warm or cold!

If you want to can for later, continue through to steps
5 and 6.

The cranberry sauce does not need any further cooking;
just keep it hot until you get enough made to fill the jars
you will put into the canner (Canners hold seven jars at
once, whether they are quart or pint size)
Step 5 - Fill the jars and process them in the water
bath

Fill them to within 1/2 inch of the top, wipe any spilled
cranberry sauce of the top, seat the lid and tighten the
ring around them.  Put them in the canner and keep them
cover with at least 1 inch of water and boiling. if you are
at sea level (up to 1,000 ft) boil pint jars for 15 minutes
and quart jars for 20 min. If you are at an altitude of 1,000 feet or more, see the chart at the bottom of this page.
Step 6 - Remove and cool the jars - Done

Lift the jars out of the water and let them cool without
touching or bumping them in a draft-free place
(usually takes overnight)  You can then remove the
rings if you like.



Recommended process time for Cranberry Sauce
in a boiling-water canner.
Process Time at Altitudes of
Style of Pack     Hot
Jar Size     0-          1,001-    3,001-      Above-
               1,000 ft    3,000 ft   6,000 ft     6,000 ft
Pints        15 min      20            20            25
Quarts     20             25            30            35

Yummy!!! And easy.

Microwave Lemon Curd

2- 3 fresh lemons
1/4 cup butter
3/4 cup sugar
2 eggs
Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon
juice into a microwaveable 4 cup container. Stir in rind, butter, and
sugar.Microwave uncovered on high for 1 and 1/2- 2 minutes. or until
butter melts and mixture is hot.
Beat eggs in a bowl. Gradually add the hot lemon mixture to the eggs,
stir constantly. Return to the microwave container and microwave on
med. for another 1- 2 min., stir every 30 seconds, until it is
thickened. Do not boil. It will thicken as it cools.
Store in the fridge for up to 2 weeks or freeze for longer storage.
Makes 1 2/3 cups.
Variations:
Use 1 lime, tangerine, or orange in place of one lemon.

Red Onion Marmalade

1/4 cup olive oil
12 cups thinly sliced red onions (about 3 1/4 pounds)
1 tsp dried crushed red pepper
2 cup (packed) dark brown sugar
1 1/2 cup apple cider vinegar
1 cup dry Sherry
3 Tbsp grated peeled fresh ginger
1 cup raisins

Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes.

Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes.

Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper.

Ladle into prepared jars leaving 1/4” headspace. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

Makes: 5 half pints