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How to Can
Filling and Sealing JarsLadle prepared food through a wide-mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not too tightly.Hot Water Bath
Place filled jars on a rack in a water bath canner or deep, covered kettle filled with hot, but not boiling, water. Arrange jars on the rack so they do not touch each other or the sides of the canner. Add hot water as needed to cover the jar tops with an inch or two of water. Bring the water to a boil, and boil with the canner covered for 10 minutes or the time given in recipe. Start counting the processing time when the water reaches the boil. At altitudes about 3,000 feet, add 2 minutes` processing time for each additional 1,000 feet. Remove jars with a jar lifter and cool on a folded towel or rack in a draft-free place. Leave pace between the jar for air to circulate.PLEASE NOTE: According to the USDA, ALL jams, jellies and preserves should be processed in a water bath for 10 minutes - NO LESS!Test for a Seal
To test the seal, press down the center of each lid with your finger. Lid that are sealed will stay down.As an alternative to boiling canning jars to sterilize them, place the clean jars in a cold oven, set temperature to 250 degrees F, and leave them for 30 minutes.Testing Jell Point
The first method is to take the temperature of boiling water, then cook the jelly mixture to a temperature 8 degrees F higher than your boiling point. The temperature to reach at sea level is 220 degrees F. At this point, enough liquid has evaporated from the juice mixture to concentrate the sugar, acid pectin and transform it into jelly.The second method is to dip a cool metal spoon into the boiling liquid. Lift the spoon out and tip it so that the jelly runs off the side of the spoon. When the jelly falls in two drops and then flows together to form a sheet, it is ready.Another test is to put a spoonful of jelly onto a cold plate and place it in the freezer for a few minutes. The mixture will set if the jell point has been reached. Remember to remove the kettle from the heat while you perform this test.
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Scuppernong or muscadine jelly
Scuppernong or Muscadine Jelly4 quarts scuppernong or Muscadine grapes2 2/3 cups granulated sugarWash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes. Press out juice through a colander; then strain through cheesecloth. For one recipe (Upload by user)
Scuppernong or Muscadine Jelly4 quarts scuppernong or Muscadine grapes2 2/3 cups granulated sugarWash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes. Press out juice through a colander; then strain through cheesecloth. For one recipe (Upload by user)
Seasoned tomato sauce
Seasoned Tomato Sauce2 large onions, chopped4 medium carrots, sliced2 cups chopped celery2 green bell peppers, chopped18 to 20 large tomatoes1/4 cup olive oil2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onio (Upload by user)
Seasoned Tomato Sauce2 large onions, chopped4 medium carrots, sliced2 cups chopped celery2 green bell peppers, chopped18 to 20 large tomatoes1/4 cup olive oil2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onio (Upload by user)
Spiced mangoes
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Spiced pears
Spiced Pears7 pounds cooking pears2 cups vinegar4 cups granulated sugar1/2 cup water2 sticks cinnamon, broken1 tablespoon whole cloves1 lemon, sliced and seededPeel and core pears and cut in half. Immediately place in cold water to which a little lemon juic (Upload by user)
Spiced Pears7 pounds cooking pears2 cups vinegar4 cups granulated sugar1/2 cup water2 sticks cinnamon, broken1 tablespoon whole cloves1 lemon, sliced and seededPeel and core pears and cut in half. Immediately place in cold water to which a little lemon juic (Upload by user)
Spiced peaches
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Spicy peach marmalade
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Strawberry honey
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Strawberry Honey2 1/2 cups crushed strawberries1 1/3 cups water6 cups granulated sugar1 teaspoon powdered alumCook water and sugar together for 7 minutes. Add crushed berries and boil for 5 minutes. Add powdered alum and remove from heat. Pour into jars and seal with p (Upload by user)
Strawberry lemonade
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Strawberry Lemonade4 quarts strawberries, washed and hulled4 cups lemon juice3 quarts water6 cups granulated sugarPur?e strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.Place s (Upload by user)
Sun-cooked preserves
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Tamarind marmalade
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Tangerine marmalade
Tangerine Marmalade4 pounds tangerines4 pounds granulated sugarPeel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold wa (Upload by user)
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Tangerine Marmalade4 pounds tangerines4 pounds granulated sugarPeel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold wa (Upload by user)
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Three-fruit marmalade
Three Fruit Marmalade1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugarWash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8 quart heavy, enamel Dutch oven. Add water. (Upload by user)
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Three Fruit Marmalade1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugarWash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8 quart heavy, enamel Dutch oven. Add water. (Upload by user)
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Tomato paste
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Tomato Paste4 dozen large tomatoes2 teaspoons salt, or to tastePeel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sie (Upload by user)
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Tomato relish
Tomato Relish30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegarPeel tomatoes. Chop tomatoes, onions (Upload by user)
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Tomato Relish30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegarPeel tomatoes. Chop tomatoes, onions (Upload by user)
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Watermelon pickles
Watermelon Pickles2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspiceWhen peeling rind, be s (Upload by user)
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Watermelon Pickles2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspiceWhen peeling rind, be s (Upload by user)
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Wine jelly
Wine JellyFor deep red jelly, use ruby port or robust red wine. For a soft rose colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.For (Upload by user)
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