Canning and Preserves ________________________
Canning and Preserves I love to can, and make jellies, and preserves. I find the whole process very relaxing, (of course, my family will attest that I am a bit strange.) Here is a really good recipe for Strawberry Preserves. Enjoy!
2 qts strawberries
2 qts sugar (8 cups)
4 tbsps lemon juice (or vinegar)
Clean berries under running water. Remove caps and any soft or brown spots. Drain well, in a colander.
Place the drain fruit in a large, deep pot. Add the sugar and the lemon juice. Shake the pot to distribute the sugar. (avoid stirring as this bruises the fruit). Start the cooking process on medium heat, to melt the sugar. After the sugar is melted, raise the temp. to med-high, and bring the fruit to a boil. Boil rapidly for 15 minutes. Skim off the foam that forms with a large spoon or ladle. After 15 minutes, remove from heat, and pour into a shallow pan, (I use the bottom of my turkey roaster). Let cool, then cover the plastic wrap, and let sit; at room temperature for 12-24 hours. (this lets the fruit reabsorb some of the juice).
Prepare your jars, by boiling clean jars in water for at least 15 minutes. The water must cover the necks of the jars by at least an inch, and must be at a boil for the whole amount of time. When sterilized, place the fruit in the hot jars, with syrup to cover the fruit. Leave about 1/2 inch of head space at the top of the jar. Wipe the rims clean, and put the lids in place. Place the jars in a boiling water bath, and process them for 20 minutes. (makes approx. 6-8 pints)
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Pears
sugar
lemon juice (opt)
Peel, core, and slice your pears. It is best to use under-ripe fruit that is still firm. If you use fruit that is ripe to eat, the slices will fall apart, and become mushy during the cooking process.
Measure your pears, and remember this ratio..for every TWO cups of pears, use ONE cup of sugar. I generally use about 24 cups of pears, with 12 cups of sugar at a time. This will yield about 8 to 10 pints of preserves.
Place the pears and sugar in a large, fairly shallow pan. (I use the bottom of my turkey roaster, over two burners Add about 6 cups of water. If desired, add 2-3 tablespoons of lemon juice (approx 1 large lemon). Over med heat, melt the sugar, and bring the pear mixture to a boil. Reduce heat, and simmer, stirring occasionaly, until the syrup thickens and the pears turn a golden reddish-brown. (the pears will look almost candied)
Prepare your jars, by boiling them for at least 15 minutes. Fill the jars while hot, covering the fruit with the syrup. Place the lids of the canning jars in hot (not boiling water) while you are filling the jars. Wipe the jars clean, with a wet towel, and place the hot lids on the jars. Place the rings on the jars, and tighten. Let sit at room temperature (without disturbing them) for 12 to 24 hours to let the jars seal. To check to see if a jar is sealed; press in the center of the lid. If it moves or makes a "popping" sound, refrigerate immediately. If the lid is still, and makes no sound, it can be safely stored for up to a year on your pantry shelf.
This is an old fashioned recipe for pepper-jelly. Here in the South you will see it alot during the holidays, as an accompniment to meats, or spread over a block of cream cheese, and served as a dip.
INGREDIENTS
6 1/2 cups of sugar
1 1/2 cups cider vinegar
1 cup of ground bell pepper, OR
a combination of bell peppers and hot peppers
1 bottle of Certo
1 tsp salt
Tabasco to taste if desired
food coloring if desired
Mix the sugar, vinegar and salt and let stand while seeding the peppers. *from the voice of experience: Wear gloves when working with hot peppers! Trust me!* Grind the peppers, and save the juice that comes off them. Add the peppers and the juice to the brine, along with the tabasco, if wanted, and bring to a rolling boil. Boil for 5 minutes. Remove from heat and let cool for 10 minutes. Add the Certo and stir well. If you want to add a few drops of food coloring, add it now.
Pour the jelly into hot sterilized jars, and cap with hot lids. Whirl the jars to keep the particles from settling.
Here is an unusual preserve recipe.... that goes to show, that you should never let anything go to waste.. They are delicious...don't let the name fool you!
INGREDIENTS:
6 cups of prepared watermelon rind (see below)
4 tablespoons salt
2 quarts (8 cups) cold water
1 thinly sliced lemon
1 Tablespoon ground ginger
4 cups sugar
1/4 cup lemon juice
7 cups water
To prepare watermelon rind: Trim all green skin, and pink flesh from the rind, and cut into 1 inch cubes. Dissolve the salt in 2 quarts of water and pour over the rind. Let stand 5 to 6 hours. Drain, then rinse and drain again. Cover the rind with cold water and let stand for 30 minutes. Drain. Sprinkle with ginger. Cover with more water, and cook until fork tender.
Combine sugar, lemon juice, and the 7 cups of water. Boil 5 minutes, add the watermelon rind and boil gently for 30 minutes. Add the sliced lemon and cook until the rind is clear.
Pack the rind into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles with a NON METAL knife or spatula, and adjust caps. Process in a boiling water bath for 20 minutes. Yeilds about 6 half pints.
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