Your TOP THREE favorite canning recipes? Mine now posted!

[sufficientforme]

I am always on the hunt for unusual or just darn yummy canning recipes, do you want to share your favorites?

Mine are Annie's Salsa
Habanero gold
Apple Jalapeno

Most of my recipes come from Friends, Recipezaar, and Gardenweb forums. I alter to suit my tastes but never mess with the acidity and try to only used approved recipes.

 

[snapshot]

Corn Cob Jelly, Orange Honey Jelly, Carrot Cake Jam. I think I have more that I used to make but would have to find them. My DH just put the cabosch on canning anything. No room!

 

[sufficientforme]

I do love corn cob jelly also, I am not supposed to be canning either but I to can!

 

[deenamr]

Please please please post the recipes. I just got my first canner and am anxious to have some tested and approved recipes as opposed to straight from the book.

Thanks - Deena

 

[Neko-chan]

...

 

[Marianne]

Holy momma! Corn cob jelly? For real? Using real corn cobs?

 

[Beanie]

Holy momma! Corn cob jelly? For real? Using real corn cobs?

I just saw a recipe for that the other day. Surprised me too!

My top three....in no particular order....
Carrot Cake Jam
Chow-Chow
Harvard Beets

 

[BarredBuff]

Seasoned Vegetable Soup would post the recipe but its being witheld from the grandmother
Blackberry Jam/Jelly
Spaghetti Sauce

 

[sufficientforme]

Corn Cob Jelly
12 sweet corn cobs, corn removed
4 cups water
4 cups sugar
1 (1 3/4 ounce) box fruit pectin

Directions:

1
Bring water with cobs to a boil and boil for 10 minutes.
2
Measure 3 cups and strain thru wet cheesecloth.
3
Pour into a large saucepan with pectin and bring to a rolling boil.
4
Add sugar.
5
Bring back to a boil and boil for 3 minute.
6
Skim and WB process for 5 minutes (will need to adjust if high altitude)
7
Tastes like apple honey.

 

[sufficientforme]

Apple-Jalapeno Jam

4 cups of pealed, cored, and diced apples
1 cup of seeded, chopped jalapenos
1 cup apple cider vinegar
1 box of dry pectin (I actually used less than a whole box, because my apples seem to have a lot of natural pectin)
5 cups of sugar

1. Cook apples, jalapenos, vinegar until soft.
For smoother jam (otherwise skip this step): place in blender puree and return to pot
2. Stir in pectin, boil for a min (that can't be stirred down)
3. Add all the sugar at once
4. boil for a min (that can't be stirred down)
5. skim foam and ladle in jars
6. Water bath process 10 min

Makes 6 half pints