Tag Archives: water bath

Old School Ketchup Recipe

21 May

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1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints

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Raspberry Jam

14 May

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RASPBERRY JAM

Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Bruschetta in a Jar

13 May

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Bruschetta in a Jar

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, peeled, cored plum tomatoes

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipes from Ball.
Picture from Branappetit.

SPICY DILLY BEANS

4 May

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Who doesn’t love dilly beans. And those of you who know me know I like it HOT.  These little suckers are so good. Forget Lay’s slogan “You just can’t have one”. It should be MY DILLY BEANS slogan. Here’s the recipe I’ve been using for a few years now, I have never had an issue. Basic and straight forward. For more heat add more hot peppers to each jar.

Green Beans – enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1/2-1 Habanero or hot pepper of choice. Cut in half.
1/4tsp hot pepper flakes

Wash beans – snap off ends and snap (break or cut) to jar length.

Add sprig of dill weed or head of dill and 1 garlic clove to each jar. Also add 1/4 tea. red pepper flakes and if your like me, go ahead and cut a Habanero in half unseeded and toss that in too.

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Pack each jar with beans length ways.

RONATA NOTE: pack as tight as possible because during processing they float to the top so if you don’t get enough in there the bottom will look kinda funny. But don’t worry your beans are still fine.

Combine – vinegar, water, salt. Bring to a boil.

Cover beans with pickling solution, leaving 1/4 inch head space.

Remove air bubbles with your utensil i use a butter knife.

Wipe rims clean and process according to water bath canning directions.

This makes 4 pints.

Process: pints and quarts process for 10 minutes

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Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Processing time
0-1000 ft 5 minutes
1001-6000 10 minutes
over 6000 15 minutes

All photos taken by Ronata Stapel.

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