How to Make Homemade Pomegranate Jelly - Easily! Making and canning your own pomegranate jelly is also quite easy. Here's how to do it, in easy steps and completely illustrated. This example shows you how to make pomegranate jelly, but you can also use it to make pomegranate jam (if you don't sieve or filter the pomegranate juice). Pomegranate Jelly-making Directions Makes 5 to 7 jars, 8 oz each Click here for a PDF Print version Ingredients Pomegranates - 8 or 9 large fully ripe pomegranates (or 5 cups prepared juice) That also about 5 lbs of fresh pomegranates. Equipment Large spoons and ladles Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber.
Optional stuff: Foley Food Mill ($25) - not necessary; useful to mush up the fruit or if you want to remove seeds (for example, from blackberries) or make applesauce. Step 1 - Pick the pomegranates! Step 2 - How much fruit? Step 3 - Wash the jars and lids Step 3 - Measure out the sugar. Pomegranate Jelly Recipe. The process of canning jelly is specific to what fruit you are canning, the type of pectin you are using - whether natural, liquid, powder - and the ratio of juice to sugar to pectin. If you plan to store your jelly on a shelf, and not in the refrigerator, you need special canning equipment to ensure against spoilage.
Method 1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. The second way to juice a pomegranate is to use a juice press. 2 Prepare canning jars. 3 Measure pomegranate juice and lemon juice in a 6-quart pan. 4 Fill jars to 1/2" of the top. 5 Finish canning. Yield - 6-7 cups. Putting By. Making Pickled Peppers at Home. Making Pickled Peppers at Home by M. Hill and P. Kendall *(8/12) Quick Facts... Use only fresh, blemish-free vegetables and up-to-date, research-based recipes when pickling peppers and pepper blends. Use pure, granulated, non-iodized canning or pickling salt, high grade vinegar of 5 percent acidity, and fresh spices.
Process pickled peppers in a boiling water bath for the altitude-adjusted length of time specified in a tested recipe. Pickled peppers and mixed vegetable-pepper home-canned products are commonly prepared by many Colorado households. Ingredients Peppers. Cut large peppers (Cubanella or bells) into jar-size pieces. Caution: Wear plastic or rubber gloves when handling hot peppers. Other vegetables. Salt. Vinegar. Caution: The acidity in a pickled product is as important to its safety as it is for taste and texture. Garlic. Oil. Spices. Colorado Mix (Pickled Pepper Vegetable Blend) Yield: Makes 7 to 8 pints Procedure: Wash and prepare vegetables. Remove air bubbles. Wash peppers. Food in Jars - A Canning Blog. Canning Cherry Pie Filling, Making Sweet Cherry Pie is a snap if you can this ahead of time.
Making Sweet Cherry Pie Filling is a snap if you can this ahead of time. Cherries are an acid food and can be safely water bath canned. These directions are for either sweet cherries like bing cherries (this is what you see in the pictures) OR sour cherries that you traditionally use for pies. If you like this, I've also adapted it for a Cherry Rhubarb Pie Filling Prepare Gather your canning supplies water bath cannercanning jarscanning seals and ringsjar liftercanning funnellarge pot or blancherbowlslarge spoonssharp knifetowels and dish clothscherry pitter - optionalstock pot to cook cherriesladle Ingredients Cherries - 6 quarts usually sour is preferred for pie filling, but I also use sweet cherries.7 cups sugar1-3/4 cups cornstarch, flour or Clear Jel9-1/3 cups water1/2 cup lemon juice1 tsp Cinnamon - optional2 tsp Almond Extract - optional I have always used flour for a thickener in my pie fillings.
If you use Clear Jel be sure you purchase the non-instant or regular type. Procedure Process. Canning Recipes - Ball® Canning and Preserving Recipes. Makes about 4 (32 oz) quarts or 8 (16 oz) pints Not only does this mouthwatering filling make a to-die-for pie, it is also an excellent topping for coffee cake. If yhou need a housewarming gift, it makes a nice addition to a food basket. 15 cups frozen red tart cherries (about 10 lbs), thawed for 24 hours in the refrigerator 3-1/2 cups sugar 1 cup ClearJel® starch 1/2 tsp ground cinnamon 1/4 cup lemon juice 4 (32 oz) quart or 8 (16 oz) pint preserving jars 1.) Quick Tip: Store remaining 2 cups cherry liquid in Ball® Plastic Freezer Jars. Half Recipe Makes about 2 (32 oz) quarts or 4 (16 oz) pints You will need: 7-1/2 cups frozen red tart cherries (about 5 lbs), thawed for 24 hours in the refrigerator 1-3/4 cups sugar 1/2 cup ClearJel® starch 1/4 tsp ground cinnamon 2 Tbsp lemon juice 2 (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands Directions: 1.)
Canning and Processing Instructions for Fruit Pie Filling. CanningUSA.COM - A great place to learn home canning! Recipes for Canning Tomatoes. Stewed Tomatoes, Pizza Sauce, Spaghetti Sauce, Salsa - My Crazy Life as a Farmers Wife. I've had so many requests for these canning recipes, that I think it will be easier to post them here and refer people to this post ;) Here are all the recipes I use for canning tomatoes... Please note that these are all recipes. When I actually can my tomatoes, I use what is ripe...sometimes it is much more than the recipe, or much less. I don't follow the recipes exactly, but more as a guideline. I just keep an open mind and taste the sauces along the way.
Because of varrying amounts, I am not able to tell you exactly how many pints/quarts each recipe makes. Instructions for Peeling Tomatoes Canned Stewed Tomatoes Recipe 1. 2. 3. 4. 5. 6. 7. 8. 9. My secret to processing large batches, is using an outdoor camp stove with extra large canning pots. 10. 11. -poured over cooked macaroni -tomato macaroni soup (this is an old fashioned family favorite at our house. the recipe came from my great grandma. -poured over a seasoned roast in the crock pot -in homemade chili and vegetable soup -3 Tbs. Canning Queen (Young and Sweet, Only 39) I'm sorry my posts have been few and far between lately. You may choose from one of three excuses:1) School is back in full swing, and I'm crazed.2) I am sick as a dog with the allergies and hay fever (damn ragweed!).
3) Every "free" moment I have is spent with another canning project--they never end at this time of year! And I'd like to share a few winners with you in the thick of this harvest season. Pictured above are three faaaabulous preserving recipes that, once again, I gleaned from the wonderful GardenWeb Harvest Forum. To the left is the famous Annie's Salsa. One batch made eight pints, and man, is it good! This recipe has taken on mythic fame on the Harvest Forum, and I secretly thought to myself, how good can it really be? Pictured in the center is a refrigerator pickle (no processing required) called "Tomates-Cerises a L'Aigre-Doux. " Here are the recipes for your canning enjoyment: Annie's Salsa(Source: GardenWeb's Harvest Forum) Makes 6 pints (I got 7!) How to Make Your Own Sun-Dried Tomatoes From Your Garden - easy and illustrated! How to Make Homemade Sun-Dried Tomatoes, From Tomatoes from Your Garden - Easily!
With Step-by-step Photos, Recipe, Directions, Ingredients and Costs This month's notes: January 2015: Harvested local apples are still available at farmers and farmer's markets! And of course, you can cut your own Christmas tree, get one already cut or get a libing one to plant after Christmas - see this page. Make your own homemade ice cream including low fat, low sugar and other flavors)) Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Click here for a PDF print version! Sun-dried tomatoes, either in olive oil, seasoned, or plain, add a gourmet touch and great flavor to many dishes and salads.
Here's how to do it, in easy steps and completely illustrated. National Center for Home Food Preservation. About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.
Introduction to Food Preservation General Canning Canning Acid Foods Canning Low-Acid Foods This course is offered in the University of Georgia eLC system. Having trouble watching this video? Seasonal Hot Topics Springtime means many plants are starting to wake up, spread their leaves, open their flowers, and even produce their fruits. Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links.
Recipe for canning Bloody Mary mix, fireball pickled tomatoes. I was interviewing Urbana resident Jill Miller (of Hooey Batiks fame) this morning for a feature story, and she mentioned she cans Bloody Mary mix in the summer. I'm pretty sure I jumped up and down, begging her to send me the recipe for my blog, as I get really excited about the idea of canning tomatoes. She was nice enough to do so, and even included a bonus recipe for a garnish, which are pickled green cherry tomatoes. OK, for the mix, she started with this recipe but said it's too bland to stand alone. Another recipe inspired her to add a large golden beet, coarsely chopped and a small fennel bulb, also coarsely chopped. She estimates that she tripled the spices listed in the recipe linked above.
"The veggie ratio is pretty much whatever I have on hand," Miller said. "I prefer red peppers to green and I am very liberal with the spices. She said this year, she roasted all the vegetables first, and didn't bother peeling or seeding the tomatoes because she runs it through her blender. B3570.pdf (application/pdf Object) How Do I? Can. Food may be canned in glass jars or metal containers. Metal containers can be used only once. They require special sealing equipment and are much more costly than jars. Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice. They are available in ½ pint, pint, 1½ pint, quart, and ½ gallon sizes.
The standard jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about 3 inches, making them more easily filled and emptied. Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. Jar Cleaning Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Sterilization of Empty Jars All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. Lid Selection, Preparation, and Use Buy only the quantity of lids you will use in a year. Top ^ How do I?