Jody's Kitchen
presents...... Jody's Kitchen
presents......
Canning and Freezing Recipes
If you have never canned before or if you've done a little bit, first of all, I'd like to recommend a wonderful canning book for you....The Ball Blue Book. It is filled with excellent instructions on the basics of canning and freezing and also contains a plethora of recipes for you to try.
I never can without it!
Rhubarb-Strawberry Preserves ~Jody
Here's what I do.....(and it is not exact)...
5 c. chopped rhubarb
3 c. sugar (approx.)
3-4 cups strawberries
½ box dry pectin
Stir rhubarb and sugar together and let stand in covered bowl or stainless steel dutch oven overnight. Next day, bring the rhubarb mixture and sliced strawberries to a boil, add pectin and let
simmer until the thickness you like. Put into hot, sterilized jars (leaving 1/4" head space) and seal with hot lid. Seal in hot water bath for 15 minutes. This should yield about 8 half pints.
This recipe is good on fresh breads, ice cream, angel food cake or on pound cake!
Salsa ~Tamara
14 lbs. of tomatoes (weigh after chopped)
8 onions (3 lbs. diced)
1 full head garlic (minced)
1- 12 oz. jar jalapeño peppers
8 T vinegar
1-1/2 T. salt
2 T. sugar
Simmer until thick. This will take some time to cook down the moisture. Be careful not to
scorch the bottom. Seal in hot water bath for 5 minutes.
Dill Pickles (Kosher) ~Ball Blue Canning Book
20-30 small cucumbers (approx)
3/4 c. sugar
1/2 c. salt
1 quart vinegar
1 quart water
Combine sugar, salt, vinegar, and water. Heat to boiling.
In bottom of each jar add:one head green dill (or dry)
1 bay leaf
1 clove garlic
1 piece hot red pepper
1/2 t. mustard seed
Pack cucumbers into quart jars (wide mouth jars are easiest) leaving 1/4" head space. Adjust
caps. Process quarts 15 minutes in boiling water bath. Yield: About 3-4 quarts. You may slice cucumbers to fit in jars better, but I think they'll be crisper when kept whole.
Refrigerator Pickles ~Jody
I'm including these pickles even though they aren't actually canned. They make a nice summertime
pickle to be stored in the frig.
6 c. sugar
4 c. vinegar
1/2 c. salt
1 large onion, sliced
1 1/2 t. turmeric
1 1/2 t. mustard seed
1 1/2 t. celery seed
1 gallon sliced cucumbers
Mix all the ingredients in an ice cream pail and pour cold over cucumbers. Refrigerate.
You may continue adding to this for a few weeks.
Canned Tomatoes ~Jody
Wash tomatoes first. Blanch tomatoes in boiling water just until skins pop. Run under cold water.
Then slip skins off tomatoes, core, and quarter.
Add 1 t. pickling salt or plain salt (not iodized) to each quart jar. Pack tomatoes in, squeezing
them in tightly and leaving 1/2" head space at top of jar. Adjust lids and process in pressure
canner 10 minutes at 5 pounds pressure. Reduce pressure normally. Or you may process in hot water bath for 45 minutes.Puree Variation: An even easier way to can tomatoes is to wash them and then cut them in halves or quarters (depending on size of tomatoes) and plop them into your blender. Now just heat them in a big pot, skim the foam, add salt, and pour into jars. Process as above. This puree is nice for chili, soups, stews and is lots less work (for me, the Lazy Homemaker).
Apple Butter ~Cathy S.
6 pounds Wine Sap or other cooking apples (core and cut in quarters)
water (about 3 cups)
3 c. sugar (this may be reduced and added just to taste)
2 t. cinnamon
1/2 t. ground cloves
1 t. fresh lemon juice
Put quarter apples into large kettle along with water. Cover and cook until soft (about 30 minutes).
Pour all into a large sieve or food strainer and press until all fruit passes through and leaves skins.
Discard skins and repeat process until all the apples are sieved. Return pulp to heavy saucepan
and add spices, lemon juice, sugar and simmer gently, stirring often until thick.
(This may be done in crock pot on low or baked at 300* until thick). Pour into clean, sterile
jars and process in pressure canner for 10 minutes at 5 pounds pressure OR process in boiling water
bath for 20 minutes. Yield about 4 pints.
Frozen Corn ~Tamara
4 quarts corn (cut from the cob using electric knife)
1 quart water
3/4 c. sugar
4 t. salt
Boil the above for 10 minutes. Put in freezer bags and freeze.
(Tip: When cutting corn off the cob, use an angel food pan. Put corn on the cob on the center tube and then
cut corn off cob and into pan.)
Peach Pie Filling for Freezer ~Lori
4 quarts sliced, peeled peaches (9 lbs. approx)
1 t. Fruit Fresh
1 gallon water
Mix this in large wash tub and let stand 10 minutes.
3 1/2 c. sugar
2 T. plus 1/2 T quick cooking tapioca
1/4 c. lemon juice
1 t. salt
butter
1/4 t. nutmeg
1/4 t. cinnamon
After soaking fruit, remove from water and mix peaches, sugar, tapioca, lemon, salt together.
Line four 8" pie pans with foil enough to fold over top when filled. Divide filling
evenly between the 4 pans. Fold foil over top. Freeze. Remove from pie pans when completely
frozen. Store in freezer bags. May store up to 6 months.
To use: Thaw filling in an unbaked crust. Dot with butter. Add top crust, sprinkle crust with cinnamon
and sugar. Bake 425* for 1 hour 10 minutes or until bubbly.
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