Canning and Home preserving

[pennyJo1960]

Here you go!
https://www.mantitlement.com/recipes/copycat-campbells-tomato-soup/

Will need to tweak to get the Son to eat it .. but no fun igf cannot add our own taste

 

[Ninjasquirrel]

www.produceonparade.com/produce-on-parade/copycat-campbells-tomato-soup maybe this is better...

 

[pennyJo1960]

Okay guess I am bad guy or gal in his eyes I like meat

 

[BlueBaby]

I just got this Beef Stew with Vegetable canning recipe today from a friend.

Beef Stew with Vegetables

4-5 lbs. beef stew meat
2 qts. sliced small carrots (about 16)
3 cups sliced celery
3 cups chopped onion's
3 qts. peeled potatoes, cubed
2 Tbsp. salt
2 tsp. rosemary or thyme
1 tsp. coarsely ground black pepper
1 tsp. garlic salt

Cut meat into 1 1/2 inch cubes (about 2 quarts), and brown in a small amount of fat. Combine meat, vegetables, and seasoning's; cover with boiling water. Pack hot into hot quart jars, leaving 1 inch head space. Tighten caps to just hand-tight. Process ONLY in pressure canner for 1 hour and 15 minutes at 10 lbs. according to pressure canner manufacturer's direction's. If you prefer to use pint jar's, processing time is 1 hour.

Yield's: 7 qt's.

 

[Folly's place]

Classic beef stew! Try adding garlic and tomatoes too...
Mary

 

[pennyJo1960]

We make it without here the adult Son does not like tomato

 

[perchie.girl]

This recipe came from Kraft. Sure Gel is made by Kraft.
Link to the Kraft website

SURE.JELL 'Pearadise' Pear Marmalade

1 Hr(s) 30 Min(s)
1 Hr(s) Prep
30 Min(s) Cook
Healthy Living
Get deliciousness and Healthy Living creds in our SURE JELL 'Pearadise' Pear Marmalade! Enjoy this pear marmalade as a dessert ingredient or spread onto toast.


What You Need

3 cups prepared fruit (about 2-1/2 lb. fully ripe Bartlett pears)
1 orange
1 lemon
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/3 cup chopped drained maraschino cherries
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl (see Note)


Let's Make It

1. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Peel and core pears. Finely chop or grind pears. Measure exactly 3 cups prepared pears into 6- or 8-qt. saucepot. Use vegetable peeler to remove colored parts of peels from orange and lemon; cut peels into thin slivers. Add to pears in saucepot.
3. Remove and discard remaining white parts of peels from orange and lemon. Chop fruit, reserving any juice; add to ingredients in saucepot along with the pineapple and cherries; mix well. Stir in pectin. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly
4. Add sugar; stir. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
5. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jars in cool, dry, dark place up to 1 year. Refrigerate opened jars up to 3 weeks.

Kitchen Tips

Tip 1
Note
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Tip 2
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.

Tip 3
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Nutrition
Calories 45
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g

Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 11g 4%
Dietary Fibers 0g 0%
Sugars 10g 20%
Protein 0g 0%
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 (1-cup) jars or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

The video of the process.

deb

 

[perchie.girl]

I have been wanting to make Marmelade the old fashioned way. Here is a recipe for Seville oranges. I am not familiar with them and havent seen them in the grocery so I may do Juice oranges which are Very tart as in Valencia oranges. They arent as dark orange as the Sevilles... But taste is what matters.

Seville Orange Marmelade

the author, Mrs Gooses Goodies

Seville orange marmalade is one of my favorites. It has the best sweet and tangy flavor.

Seville oranges are often called sour oranges because of their bitter taste and they have lots of seeds. This makes them bad for eating, but perfect for marmalade!

You can adjust this recipe bases on the weight of your oranges, so there isn't a specific starting quantity. When you get your oranges, weigh them whole. Double that amount and that's the amount of sugar and water you will need to add.

For example, in this video, I have 1.3kg of oranges, so added 2.6L of water and 2.6kg of sugar. It's a 2-day process to make this recipe, but well worth it.

Ingredients:
Seville oranges
Water
White sugar

Equipment you'll need:
Large preserving pan - http://amzn.to/1E545sy
Smaller saucepan Strainer/Sieve - http://amzn.to/1FIoPDt
Reamer - http://amzn.to/1DlH6UX
Knife - http://amzn.to/1FLbvze
Muslin/Cheese Cloth - http://amzn.to/1pKASx2
Water bath canner - http://amzn.to/1veExnU
8 x Pint Jars - http://amzn.to/1tGft3L
Jar lifting tongs Funnel Ladle - http://amzn.to/1FLqkln

Day 1
- Wash your oranges.
- Cut oranges in half, ream out the juice into a bowl with a sieve on top (you want to catch all of the seeds and pith), and scrape out the remaining pith as well.
- Place all of the seeds and pith into the muslin and tie into a bag.
- Slice or chop orange peel into desired thickness/size you want for your marmalade.
- Place juice, peel, bag of seeds, and water into your preserving pan or a large stockpot and soak overnight.

Day 2
- Wash jars in warm soapy water and sterilize in water bath canner for 5 min. Leave them in the hot water until you're ready to pour in the marmalade.
- Have the smaller saucepan on the stove with hot (not boiling) water and place the jar lids in the hot water to soften the rubber.
- Place a couple of small plates in the freezer.
- Place your preserving pan/stockpot of juice, water, peel, and bag of seeds on a medium heat and slowly bring to a boil.
- Boil for 1-2 hrs, until the peel has become translucent and breaks apart when squeezed between your fingers.
- Turn off the heat. Carefully squeeze all of the pectin out of the seed bag and into the oranges, then set seed bag aside.
- Stir all of your sugar into your oranges.
- Heat over a low heat, stirring, until sugar has completely dissolved.
- Once the sugar has dissolved, bring the marmalade to a boil over a medium-high heat, stirring until it reaches a boil.
- Boil for 10 min. without stirring.
- Turn off the heat. Test for set point
- remove a plate from the freezer, place a small amount of marmalade on the plate and return it to the freezer for 1 min. After 1 min, remove the plate and run your finger through the marmalade. If it wrinkles at the sides and leaves a space where your finger went through, the marmalade has reached set point. If not, boil marmalade for another 2 min. and try again.
- Remove jars from hot water and ladle marmalade into jars. Wipe off any excess marmalade on the rims, add lids, and screw on bands until finger tight.
- Return to canner, bring to a boil, and process jars for 10min.
- Remove jars to a tea towel and let cool for 24 hrs. The lids will pop over this time. - Check that all of the jars have sealed properly. If not, process again with a new lid or place in fridge to eat.
- Sealed jars will keep for about 1 yr in a cool, dark place.​

Video of her process

I like the looks of this marmelade... I hope to do Kumquat Marmelade as well.

deb

 

[perchie.girl]

Seville oranges came from Asia.... They are very tart and full of seeds. I found a source here in San diego... but Its close to down town... Not going there.

Like I said I will go with Valencia and possibly adding lemon in to the mix.

deb

 

[Folly's place]

For marmalade, I use the low sugar Sure-jell cooked recipe, and vary the types of oranges and lemons each (double) batch. I do prefer to use organic fruit, especially for the lemons and oranges that go into the peelings. Then, tangerines or clementines (sp?) as part of the oranges in the batch. Tangerines are also tart, and help make it 'zing'.
Having the very short cooking time, because of the Sure-jell, makes it taste much fresher. Delicious!
Mary