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Calling all canners!

With a recent batch (ok, four batches) of apple butter under my belt, I do believe I've caught the canning bug. I'd like to get one more batch of something preserved, but I'm not really in the mood for a weekend of trial and error. So, other canners, what are your tried and true canning recipes? Specifically, I'm looking for a seasonal jam (like cranberry, maybe), but let's hear what you've got!

17 Comments:

I love cranberry orange relish because you do not need any additional pectin. Use 1 bag fresh crans, juice and zest of 2 oranges, enough water added to the oj to equal 1 cup liquid total, 1 cup sugar. Boil together until the crans begin to pop, then lower to a simmer. The longer you simmer it, the thicker your end product will be but there is no need for any pectin!

Once the jam is made, ladle into sterilized jelly jars, seal and process in boiling water bath canner 10 minutes at sea level. I lived at 7000 feet and had to boiling water can everything 2x the length of time I did at sea level.

Believe it or not, the recipes that come in the Ball Canning Jar box are really great!

If you can get a copy at a used book site, check out Putting Food By. It's out of print now but worth seeking out. It's like an encyclopaedia of canning. The old Joy Of Cooking had a great canning section but I'm not sure if it's included in the newly released Joy.

A great recipe to get the ball rolling! I also saw a recipe on the food network site for a simple jam from leftover cranberry sauce. It was an Alton Brown recipe, anyone tried it?

I love to hear things like this. My mother tells me to get out of the kitchen and stop collecting jars. The canning bug is wonderful. time consuming and makes you buy glass jars of all sizes and shapes. Soon you will be able to tell a Kerr jar from a Mason jar from a Ball jar and what year it was made.
Stick to the high acid and jams for beginners. Pickling is fun. Making your own pickles is a real atta-boy. I make fresh pickles about 3 times a year and people just love them. You can pickle many things. Experiment.
get the Ball canning book it is over a hundred and twenty five years of experience in one thin book.

Hot pepper jelly, which makes a nice winter holiday treat on crackers spread with cream cheese or goat's cheese.

The recipe's usually on the paper recipe insert in the sure-jel box.

Try my recipe for wine jelly. It's really foolproof and makes a great gift. Or keep it all and eat it on Ritz crackers with cream cheese! If you want it seasonal, try my variation for "mulled wine jelly."

Dominic
the zen kitchen

@ Dominic...I made the wine jelly a month or so ago. I made a pino grigio and a merlot. Needless to say, I have none left. YUM YUM YUM!

Also did raspberry, raspberry mango and pineapple habanero along with pumpkin butter.

Thank you, Dominic! I'm so excited to try that, I would never have thought to make wine jelly.

I just posted an amazing recipe for Cranberry Chutney. It may not be jam, but cranberries are certainly plentiful now and the chutney is nothing short of spectacular. http://tummytreasure.blogspot.com

Jerzee said: "My mother tells me to get out of the kitchen and stop collecting jars."

Tell her to bite her tongue! I'm always in search of jars and I stockpile them like they were treasure.

Don't be afraid to can your favorite BBQ sauces as Christmas Gifts!

I recently got the canning bug this year too! My mother gave me the book The complete Boof of Small Batch Preserving, by Ellie Topp and Margaret Howard. It served as a excellent guide for a beginner such as myself! I can't wait for next year so I can start canning early! It really is a addiction!

Thank you Dominic for the wine jelly link! Can't wait to try it.

On a cranberry note...I was just going through some canning recipes and I found a cranberry preserve recipe I plan on making for Christmas! What a great pre-christmas gift for people to enjoy on Christmas day when they have turkey!

Lil, care to share the cranberry recipe?

Stumbled upon this at npr.org:

A nice canning story.

I think that canning is part of food love. When someone you know gives you something they made by hand themselves that is the best gift.
No one hardly ever gives me anything they hand made anymore (gee I wonder why) even though the Hubby and I love it. But every so often a fellow canner will bring along their wares and I rejoyce in the canning bug.

Sure Liz!

Cranberry Sauce with Spirit

1 cup granulated sugar
1/4 cup water
1 tbsp red wine vinegar
2 1/2 cups frozen or fresh cranberries
1.2 cup port
2 cinnamon sticks (about 3 inches long)

Conbine sugar, water and vinegar in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add cranberries; return to a boil, reduce heat and boil gently, uncovered for 5 minutes, stirring frequently. Stir in port.

Remove hor jars from canner and place a cinnamon stick in each jar. Ladle sauce into jars to within 1/2 inch (1 cm) of rim (headspace). Process 15 minutes for half pint jars (250 ml).

Makes 2 cups!

I plan on making this several times over, and giving it out to friends and family, and of course keeping some for my house!

Thanks, Lil!

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