PLEASE share your all time favorite water bath canning recipe?

[gettinaclue]

Pear Marmalade

4 lbs pears (pealed and cut -16 cups)
1 20oz can crushed pineapple
2 oranges
Half cup of lemon juice
4 lbs sugar (8 cups)
1 4oz jar of cherries, chopped

Chop pears fine.

Grind oranges.

Add pineapple, lemon juice, oranges and sugar to the pears. Cook until thick.

Add the cherries. Cook 10 minutes more.

Pack in sterilized jars.


Makes 12 half pints.

 

[keljonma]

(No processing time is given)

Recommended process time for Jams without Added Pectin in a boiling-water canner.
Style of Pack: Hot.
Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft is 5 minutes.


Thanks! I love new recipes!

 

[gettinaclue]

Keljonma,

Thank you so much! I thought I was goning to have to start making phone calls to get that info!

 

[sufficientforme]

Those sound good as well, THANKS!

 

[sufficientforme]

No one else has any recipes????

 

[Beekissed]

I have some but you wouldn't want them! Meats and things, ya know......

 

[gettinaclue]

Does anyone have a recipe for cherry preserves or marmalade or something along those lines?

 

[keljonma]

I got this recipe off BYC. I forgot to write down who posted the recipe. I don't usually make jams with pectin, but I might try this one.

Cherry Jam

Makes 6 pints

8 cups cherries, destoned and chopped
1/2 tsp salt
1 tsp cinnamon, ground
1/2 cup lemon juice
1 tsp ground cloves
3 tsp almond extract
1/2 tsp vanilla extract
8 cups sugar
2 boxes of pectin

Cook all ingredients, except sugar, at a boil that cannot be stirred down. Immediately add the sugar. Bring mixture back to a boil and continue boiling for 2 minutes. Skim mixture.

Add to sterilized jars and adjust lids and caps.
Process 10 minutes in a water bath canner.

 

[keljonma]

Herbed Tomato Juice

FROM BALL PRESERVING

Makes about 6 (32 oz) quarts or 12 (16 oz) pints

25 lb ripe tomatoes (about 75 medium)
Bottled lemon juice or citric acid
Fresh dill, parsley or basil
6 (32 oz) quart glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) WASH tomatoes and drain. Peel, core and cut into small pieces. Simmer tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds.

3.) HEAT juice 5 minutes at 190F. Do not boil.

4.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5.) PROCESS filled jars in a boiling water canner 45 minutes for pint and quart jars, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[keljonma]

Green Tomato Chutney

4.5 lbs (2 kg) green tomatoes
1 lb (500 g) apples
1 lb (500 g) onions
9 oz (250 g) raisins
1 oz (25g) salt
1 lb (500 g) sugar
1 pint (600 ml) vinegar
Spices of your choice: ginger, pepper, chillies

Finely chop the tomatoes, apples and onions and place all the ingredients into a large pan. Heat gently, stir and simmer until a pulpy consistency is achieved. Place into sterile jars and water bath can. 10 minutes for pints or 20 minutes for quarts.