Homemade Strawberry Jam by
Natalie Yields about
2.5 pints
Ingredients:
2
pounds fresh strawberries (preferably organic)
¼
cup lemon juice
2
cups raw sugar
1.
Ready the jars, lids, rings, and hot
water bath. (I.e. run the jars, lids, and rings through the dishwasher or wash
canning items in hot soapy water. Then, to sterilize the jars, lids and rings, you
will need to create a hot water bath by filling a pot with clean water and
submerging the jars, lids, and rings, then bringing to a boil for 10 minutes;
then lower to a simmer until ready to can). Some tools that may be helpful are:
a funnel (to help get food into jars), a jar lifter (to add and remove filled
canning jars to the water bath), and of course: knives, cutting boards,
measuring cups, spoons, and a ladle.
2.
In a wide bowl, crush strawberries
in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan,
mix together the strawberries, sugar, and lemon juice.
3.
Stir over low heat until the sugar is
dissolved.
4.
Increase heat to high, and bring the
mixture to a full rolling boil. Boil, stirring often, until the mixture reaches
220 degrees F (105 degrees C).
5.
Set out warm sanitized jars, and
using a ladle, transfer the strawberry jam into the jars to within ¼ inch of
the tops. Fill all of the jars with the strawberry jam.
6.
Apply the lids and rings, and
process in the hot water bath for 10 minutes. Then, remove from heat and, using
the jar lifter, remove from water bath to a towel-lined countertop. Listen for
the jars to “ping” which will happen as the jars begin to cool and the seals
are formed. Do not touch or disturb jars until they are completely cool (12-24
hours).
7.
Apples will last unopened for up to
a year, stored in a dark, cool space. Once the can is opened, store in the
fridge.
ENJOY!
Homemade Applesauce by
Natalie Yields About
8 Pints
Originally taken from The Little Book of Home
Preserving, by Rebecca Gagnon
Ingredients:
12
pounds apples, mixed varieties
1-2
cinnamon sticks (can substitute ground cinnamon)
¼
cup spring or filtered water
1.
Ready the jars, lids, rings, and hot
water bath. (I.e. run the jars, lids, and rings through the dishwasher or wash
canning items in hot soapy water. Then, to sterilize the jars, lids and rings, you
will need to create a hot water bath by filling a pot with clean water and
submerging the jars, lids, and rings, then bringing to a boil for 10 minutes;
then lower to a simmer until ready to can). Some tools that may be helpful are:
a funnel (to help get food into jars), a jar lifter (to add and remove filled
canning jars to the water bath), and of course: knives, cutting boards,
measuring cups, spoons, and a ladle.
2.
Peel, core, and cut the apples in
medium chunks or slices.
3.
Put the chopped apples into a
preserving pot along with cinnamon; (I use a crock pot or an enameled steel
Dutch oven, but any non-reactive pot will do just fine, such as: clay, enamel,
glass, or stainless steel, but NOT cast-iron or aluminum). Add the water to the
pot (this will help the apples start to steam).
4.
Cover the pot and cook over medium
heat, stirring regularly, until the apples are completely soft (about 20
minutes).
5.
Remove the pot from the heat. In
small batches, run the apples through a food processor, blender, or food mill.
When all the sauce is run through and you have reached your preferred
consistency (I like mine smooth, while others may prefer a chunkier
applesauce), return it to the preserving pot. You can now add a bit of sugar to
taste, if you would prefer a sweeter applesauce.
6.
Bring the pot of sauce up to a boil
over medium heat, stirring frequently until thoroughly hot.
7.
Set
out warm sanitized jars, and using a ladle, transfer the apple sauce into the
jars to within ¼ inch of the tops. Fill all of the jars with the apple sauce.
8.
Apply
the lids and rings, and process in the hot water bath for 10 minutes. Then,
remove from heat and, using the jar lifter, remove from water bath to a
towel-lined countertop. Listen for the jars to “ping” which will happen as the
jars begin to cool and the seals are formed. Do not touch or disturb jars until
they are completely cool (12-24 hours).
9.
Apples will last unopened for up to
a year, stored in a dark, cool space. Once the can is opened, store in the
fridge.
ENJOY!
Spiced Sliced
Apples by
Natalie Yields About
5 Pints
Originally taken from The Little Book of Home
Preserving, by Rebecca Gagnon
Ingredients:
3
cups raw sugar
6
tablespoons fresh lemon juice, plus zest of one lemon
6
pounds tart firm apples (Braeburn, Granny Smith, Jonathan, and Pink Lady)
2
cups water
2
teaspoons cinnamon
½
teaspoon nutmeg
1/8
teaspoon allspice
½
teaspoon ground ginger
1.
Ready the jars, lids, rings, and hot
water bath. (I.e. run the jars, lids, and rings through the dishwasher or wash
canning items in hot soapy water. Then, to sterilize the jars, lids and rings, you
will need to create a hot water bath by filling a pot with clean water and
submerging the jars, lids, and rings, then bringing to a boil for 10 minutes;
then lower to a simmer until ready to can). Some tools that may be helpful are:
a funnel (to help get food into jars), a jar lifter (to add and remove filled
canning jars to the water bath), and of course: knives, cutting boards,
measuring cups, spoons, and a ladle.
2.
In a preserving pot, combine the
sugar and lemon juice; (I use a crock pot or an enameled steel Dutch oven, but
any non-reactive pot will do just fine, such as: clay, enamel, glass, or
stainless steel, but NOT cast-iron or aluminum).
3.
Peel, core, and cut the apples into
about ½ inch slices. As you are slicing the apples, add them to the sugar and
lemon mixture to coat, and toss occasionally to avoid browning.
4.
Once all of the apples are added to
the pot, add the water, lemon zest, cinnamon, nutmeg, allspice, and ginger.
Stir very gently to combine without breaking up the apples.
5.
Heat the apples over medium –high
heat and bring them to a boil. Continue boiling for 5 minutes, while stirring
carefully to avoid breaking up the apple slices. (If using a crockpot, it may
take 20-25 minutes to fully cook apples on high heat).
6.
Set
out warm sanitized jars, and using a slotted spoon, transfer the hot apple
slices into the jars to within ¼ inch of the tops. Fill all of the jars with
the apple slices, and then go back and ladle the remaining syrup over the
apples, distributing equally among the jars. While filling the jars with syrup,
insert a chopstick into the bottom of each of the jars two or three times to
release any trapped pockets of air.
7.
Apply
the lids and rings, and process in the hot water bath for 10 minutes. Then,
remove from heat and, using the jar lifter, remove from water bath to a
towel-lined countertop. Listen for the jars to “ping” which will happen as the
jars begin to cool and the seals are formed. Do not touch or disturb jars until
they are completely cool (12-24 hours).
8.
Apples will last unopened for up to
a year, stored in a dark, cool space. Once the can is opened, store in the
fridge.
ENJOY!
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