Homemade Marinara Sauce You Can Eat Now or Can this Fall to Eat Later!...

Feb 2, 2016 by

Now this is a fresh tasting Italian-style marinara sauce that your going to love come winter. It’s going to take time to make this canned version, but it is so very worth it! Follow canning protocol to prepare this treat you will love coming across in your freezer come mid January. You can vary the amounts of garlic and spices according to your family’s taste. NOTE: This is a base Sauce you can add sausage, ground turkey, and other spices to your taste. 25 pounds plum tomatoes, cored and halved lengthwise 3 bay leaves 1 1/2 tablespoons honey 1 tablespoon dried oregano 1 tablespoon salt 2 teaspoons ground black pepper 1/2 cup extra-virgin olive oil 1 pound yellow onions, finely chopped 10 cloves garlic, finely chopped 10 1-quart canning jars with rings and lids 10 teaspoons salt,...

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Canning Butter

Nov 4, 2014 by

Butter is so expensive! Canning it can be a good option. This was shared on a canning group I am on. Please remember this is not USDA approved. Supplies: Large pot Pint canning jars Seals and Rings for jars Butter, salted kind (any brand will work) Directions: 1. Wash all jars very well. Put them in a roasting pan and heat in a 250 degree oven for 20 minutes, without rings or seals. I just put mine wet in the roasting pan and they dried in the oven. 2. In the smaller pan bring some water to a boil and simmer the seals a couple of minutes. Keep in the hot water until needed. 3. As the jars heat in the oven, slowly melt the butter in the large pot, stirring with a wooden...

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Rootbeer Jelly

Oct 14, 2014 by

This is the recipe for Rootbeer Jelly. But you can use 3 cups of water and 1 pack of kool-aid to make Kool-aid jelly. It works just fine! You can use any soda you like. Soda Pop Jelly 2 c. soda pop 6 c. sugar 1 c. water 3 oz liquid pectin Combine all ingredients except pectin. Heat to boiling, stirring to dissolve sugar. Once the mixture reaches a boil add pectin. Stir constantly to bring to a boil and boil hard for 30 seconds. Skim off foam, if needed*. Pour into sterile, hot jars and process for 5 minutes in a boiling water bath canner. I got 6 1/2 half pints. *You can place the foam into a bowl and microwave it for 30-60 seconds (depending on how much you have). It turns...

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Canning Cream of Mushroom Soup

Sep 23, 2014 by

I got this recipe from a Yahoo group I am on and it is my favorite way to make homemade cream of mushroom soup. Canning cream of mushroom soup is easier than you think. CREAM OF MUSHROOM SOUP •    1/3 cup butter •    1 pound mushrooms, chopped or sliced •    3/4 cup flour  (SEE NOTE – I use clear jel) •    2 quarts meat stock (chicken bouillon may be substituted) •    1 T. salt •    1 tsp. lemon juice Melt butter.  Add mushrooms and cook until brown. Add meat stock, saving enough to mix with the flour. Make a paste with meat stock and flour. Mix all ingredients and heat until it boils. Put in jars and process in pressure canner for 45 minutes at 10 lb.pressure. (Note – This pressure is for 0...

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How to Can Chili – By the Jar Recipe...

Sep 23, 2014 by

How to Can Chili by the jar In each jar                (or large batch)     Total 1/2 cup                       3 ½ cups    dry pinto beans rinsed. 1 1/2 cups                  4 lbs        ground beef 1/4 cup                      1 large        onion chopped 1 tsp                            7 tsp        salt Dash                           2 tsp        black pepper 2 Tbs                          14 Tbs        chili powder 1/4 tsp                       1 ¾ tsp        cayenne pepper 1/4 tsp                       1 ¾ tsp        cumin 1/2 cup                       2 pints        chopped tomatoes 2 Tbs                         (2) 8 oz cans    tomato sauce As needed          ...

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Canning Chili – Easy Large Batch Recipe...

Sep 23, 2014 by

Large Batch Chili to Can 4 lbs. hamburger 2 lbs. diced onions Saute hamburger and onions. Drain excess fat. 1  #10 can crushed tomatoes plus 1/2-3/4 can water (you can use your own fresh tomatoes or home canned ones) 1 to 1 1/2 cups of chili powder Simmer 30 minutes to one hour (if canning you can skip this part) 2  #10 cans dark red kidney beans Simmer 45 minutes to one hour. (if canning you can skip this part – just mix and put into jars,) The number 10 cans are what are commonly called gallon cans but they are not. They contain 12 cups. You may increase the hamburger, even doubling it if you like more hamburger.   Adjust salt and pepper as you like at the time of opening and heating...

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Canning Basics for the Beginner – Choosing the Right Food...

Jul 9, 2014 by

Canning & Preserving Basics – Food Preparation to Storage Canning & preserving food is not difficult but it does take time and effort. And when you put that much time and energy, not to mention money, into something you want it to turn out well. Here are the basics for getting started with canning. From preparing to can to storing the finished project – doing each step correctly will result in tasty, safe food for your family. Fresh Food Choose only fruits and vegetables that are fresh and unblemished. Do not use food that has sat for several days to avoid spoilage. Making sure they are fresh means they will taste as delicious as they would in top class restaurants. Do not use food that has sat for several days to avoid spoilage. Make...

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Pecan Amaretto Jam

Jul 2, 2014 by

Pecan Amaretto Jam – delicious! Ingredients 5 cups chopped pecans 1/2 lb. butter (2 sticks) 2 cups apple juice 3 tbls. apple cider vinegar 1 box Sure-Jell (instant pectin) 5 cups white sugar 5 tbls. dark brown sugar 2 tbls. ground ginger 1 tbls. ground cinnamon 4 tbls. Amaretto liqueur Directions In a large stainless steel or enamel pot melt the butter over medium heat with apple juice and vinegar; add pecans and Sure-Jell and bring to a rolling boil. Mix spices with sugars and add all at once to pot; return to a rolling boil and cook for 1 minute. Remove from heat and carefully add the Amaretto, stirring until combined. *Ladle jam into sterile hot jars leaving 1/4 inch head space (see note below). Process jars for 10 minutes in a boiling water...

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Sour Radish Pickles

Jul 1, 2014 by

Sweet & Sour Radish Pickles 1 bunch radishes 1-2 teaspoons salt ½ cup white distilled or rice vinegar ¼ cup granulated sugar ¼ cup water 4 teaspoon whole black peppercorns Remove the stems from the radishes (set aside the leaves), and rinse them free of any dirt and debris. Slice radishes into thin rounds, discarding the tough ends, and place slices in a bowl. Sprinkle with 1-2 teaspoons of salt and let sit for 20 minutes. Rinse and drain radish slices, and then pour into a sterilized wide-mouth jar. To make the brine, combine the vinegar, sugar, water, and peppercorns in a saucepan over medium-high heat. Stir until sugar has dissolved, and bring liquid to a boil. Remove from heat and let cool for five minutes. Pour brine in jar over radishes. Cover the jar, and let sit until it cools...

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Caramel Apple Jam

Jun 30, 2014 by

Delicious Caramel Apple Jam Ingredients 6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups) 1/2 cup water 1/2 tsp. butter 1 package Sure Jell (powdered fruit pectin) 4 cups sugar 1 cup packed brown sugar 1/2 tsp. ground cinnamon (heaping) 1/4 tsp. ground nutmeg Method In a large stock pot, combine the apples, water and butter. Cook and stir over low heat until apples are tender (about 10 minutes). Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a...

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