What are you canning now?

[sonew123]

Yes, it is, I cut it down and boiled it a bit more. I am not as concerned about it setting up though. I make my own yogurt, and my family eats a lot of oats, homemade waffles, pancakes, french toast etc.... so for me, I can use it just as much as a syrup as a jelly. In fact, I doubled the apple blossom recipe, and it made 7 pints and I had about a qt leftover that I put right in the fridge. We've been using that as a syrup and OMG it is heavenly! Last year the late frost killed all my fruit blossoms so there was no fruit to can last fall. I needed to find something this spring to supplement the pantry and I've been experimenting with all these foraged and often not thought of sources of food to get us by. Here's another recipe that might interest you if you have these flowers nearby: http://www.arcadia-farms.net/2013/05/01/sweet-violet-velly-jelly/

 

I just printed this one out! I heard my friend talking about this type of jelly just today!!

 

[aceschix]

Quote: Is it just me? Both links say can not be found.... help with recipe please? I have the lilac. Looking for the Apple blossom.

Thanks!!

 

[sonew123]

Is it just me?  Both links say can not be found.... help with recipe please?  I have the lilac.  Looking for the Apple blossom.

Thanks!!

and there's the "friend" I was talking about!! The links didn't work for me either :/

 

[farm_mom]

Huh, no idea why they didn't work, I can open them both. Apple Blossom:

APPLE BLOSSOM JELLY...
4 cups of apple blossoms
4 cups of boiling water
Pour the boiling water over the blossoms to make a tea..
Let this sit overnight...
Strain next day through a sieve lined with a coffee filter..
I had to squeeze the tea out of this to get 4 cups..
You can add up to a 1/2 cup of water, if needed..
Put this tea into a large pot and add:
8 cups of sugar
1/2 cup of lemon juice..
Bring to a full rolling boil and boil for several minutes.
Add 2 packages of liquid certo and stir..
Bring to another rolling boil
take off the heat ..
Stir and skim for a couple of minutes.
Place in jars and seal....

I processed these in a water bath for 10 mins.

Dandelion Jelly:

Plain Dandelion Jelly
4 cups dandelion tea
2 cups sugar
1 Tbsp. lemon juice
1 Tbsp. lemon zest
4 Tbsp. no/low sugar pectin
Bring tea, lemon juice, lemon zest and pectin to boil. Let boil 1 minute. Add all sugar at once. While stirring, bring back to boil and cook for 1 more minute. Remove from heat. Place in warm sterilized jars-use sterilized lids and rings too. Process in boiling water for 10 minutes. I’m not a fan of patience, but this jelly will set up over the next 3-7 days, so for best results, be patient.

Vanilla Dandelion Jelly
6 cups dandelion tea
3 cups sugar
2 Tbsp. lemon juice
1 Tbsp. vanilla paste
6 Tbsp. no/low sugar pectin
Bring tea, lemon juice, vanilla paste and pectin to boil. Let boil 1 minute. Add all sugar at once. While stirring, bring back to boil and cook for 1 more minute. Remove from heat. Place in warm sterilized jars-use sterilized lids and rings too. Process in boiling water for 10 minutes. This will set up over the next 3-7 days, so for best results, be patient.
​

 

[member 142084]

Quote: If you like spicy you would love Jalapeño jam... it is great on toast or a bagel with cream cheese.. slather it on and drool XD

I like the low sugar pectin... I make jam with only a few cups of sugar and can even use agave if I wasn't to lower the sugar content. Its great because I use my fruit jams to flavor yogurt, and my kids get far less sugar that way... now only if I can keep them from sneaking into my chocolate stashes!

You know rose hip jam is nice.. and you get tall that vitamin C... I bought Ragusa roses for that purpose... but I have yet to see a single hip!

 

[sonew123]

If you like spicy you would love Jalapeño jam... it is great on toast or a bagel with cream cheese.. slather it on and drool  XD

I like the low sugar pectin... I make jam with only a few cups of sugar and can even use agave if I wasn't to lower the sugar content.  Its great because I use my fruit jams to flavor yogurt, and my kids get far less sugar that way... now only if I can keep them from sneaking into my chocolate stashes!

You know rose hip jam is nice.. and you get tall that vitamin C... I bought Ragusa roses for that purpose... but I have yet to see a single hip!

That is my favorite jam!! I sold almost 200 jars of it this past fall!! Its my extra birthday and xmas $ since both my girls bdays are in late Nov!!

 

[member 142084]

oh yeah I hade to make my dada a year supply's worth lol it doesn't last long.... candy Yuuuuum!

 

[gardendufus]

More years ago than I would like to say, when I first started canning as a teenager, I found a recipe for candied cucumber rings. I don' remember much about it except that it was made with cucumbers and cinnamon candies. Ended up being like those red apple slices they used to use as a garnish in diner style restaurants. Now I can't find the recipe and my mother (she's 87 now) has requested I make some again.

Does anyone here know what I'm talking about and maybe have a recipe? If I have to I can experiment, but I'd rather just locate another recipe. Hmmm I'll try a google search, but Lord knows what they are actually called.

ETA: Shoulda gone there first. Turns out they are called 'Mock Apple Rings". Remembered the name as soon as I saw it.

 

[KDbeads]

Here's my grandmothers, been making it for about 20 years myself, I just leave out the alum:

Spiced Pickles

7lbs Cucumbers
1 cup lime
1 Tbsp Alum
1 cup vinegar
1 bottle food coloring

1 9.3 oz bag Red Hots
2 cups vinegar
2 cups water
10 cups sugar
8 cinnamon sticks

Peel cucumbers and core, slice crossways or cut into long strips.
Dissolve lime into enough water to cover pickles and soak 24 hours. Drain.
Wash in clear water, soak in ice water for 3 hours. Drain well.
Mix 1 cup vinegar, 1 bottle red food coloring, 1 tbsp alum in enough water to cover and simmer 2 hours. Drain.
Mix 2 cups vinegar, 2 cups water, 10 cups sugar, 8 cinnamon sticks, 1 9.3 oz bag red hots (or cinnamon imperials), boil and pour over pickles, let stand for 24 hours.
Drain liquid off and bring to boil, put pickles in jars, pour hot liquid over pickles and seal.

ETA..... I do WB process same as for kosher dills, quarts at 15 minutes and pints at 10 minutes, this is just her recipe, copied straight down so that I never forget how she did it

 

[gardendufus]

Thanks KD.........Nice to know I can eliminate the alum.