What are you canning now?

[MiniCoop]

Thank You rancher hicks, The jam turned out really good!

FIG STRAWBERRY JAM W/ BALSAMIC VINEGAR.

3 cups crushed strawberries (for 3 cups crushed you'll need about six cups)
2 cups finely chopped fresh dark figs ( you'll need about 1 lb. figs for this recipe)
1/3 cup balsamic vinegar or to taste
1 tbsp lemon juice
5 1/2 cups sugar

1. In a large, deep heavy bottomed pot combine strawberries, figs, vinegar and lemon juice. Bring to a boil over high heat, stirring constantly.

2. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil gently, stirring often and reducing heat further as mixture thickens for 18 - 22 minutes or until thickened. Use a potato masher to further break down figs. Test for setting point.

3. Remove from heat and skim off any foam.

4. Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until finger tip tight.


5. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel - lined surface and lets rest at room temperature until set.

dded note: You can fine "white" balsamic vinegar if you'd prefer it to the dark stuff.

I also have a "Fig Jam" too.

I also lately I made 4 different types of apricot jam, my favorite is 3 Habinaro apricot jam.

Yesterday I canned 6 pints of Bread and Butter Pickles and 18 pints of peaches.
Next week more peaches, pears, pickles, and salsa.

Happy canning everyone!

 

[mg15]

The reciepe and the pictures are GREAT, whoever got the idea of putting the receipe and the pictures up super.!

Thanks.

 

[skyangel]

These are the best sweet pickles I've ever made!

 

[Hillbilly Hen]

Those look like the ones I made last night. I made 6 & 1/2 pints of sweet chip pickles and 8 & 1/2 quarts of dill pickles.

 

[rancher hicks]

Hi again,

So I have a recipe for Damson Plum jam, it calls for 7 cups unpitted. Would it hurt very much If I have 8 ? Damsons are the dark plums so I don't expect anyone to eat them.

Plus how do you measure the whole? Just put them in the cup up to the line or pack them in ?

Too I wish they sold rum and stuff in tablespoon size packets. Like ketchup for those of us who don't drink. Some recipes are for Plum and Rum or Plum and Port.

I did 12 jars of Strawberry Rhubarb with orange.

Oh and I have three recipe books if there is something you need just let me know what it is you've got. I might have a recipe for it.

 

[rancher hicks]

Thank You rancher hicks, The jam turned out really good!





I also lately I made 4 different types of apricot jam, my favorite is 3 Habinaro apricot jam.

Yesterday I canned 6 pints of Bread and Butter Pickles and 18 pints of peaches.
Next week more peaches, pears, pickles, and salsa.

Happy canning everyone!

someone was looking for figs at the farmers market last week. I'm glad you liked it.

 

[Happy Chooks]

Funny you put that Rancher. I was looking at a plum port recipe to use up the rest of my pluots. There are stores out here that sell the airline bottle size liquor. Port you would have to buy in a larger bottle. It doesn't go bad quickly like wine, so you can keep an opened one for quite a while. My grandmother used to drink port with dessert on holidays. Blackberry port would be good as well.

 

[TREX]

Does anyone here have a recipe for the beet pickled eggs that is a dead on copycat for the store bought pickled eggs? Not looking for sweet recipes or for anything that includes to many fall spices(like clove) tried those and they were less than desirable as far as taste goes(especially the recipe with clove,yuck!

) Any help would be much appreciated!

 

[kuntrygirl]

Does anyone here have a recipe for the beet pickled eggs that is a dead on copycat for the store bought pickled eggs? Not looking for sweet recipes or for anything that includes to many fall spices(like clove) tried those and they were less than desirable as far as taste goes(especially the recipe with clove,yuck!

) Any help would be much appreciated!

I love pickled beets. I hope someone will post that recipe. I would love to have that as well.

 

[rancher hicks]

Just did 10 jars of Plum jam. Recipe was for Damson Plums, but I think what I had was Italian. At first I thought they were Damson plums but later rethought it and think I was wrong. I do have some other plums but it's hard to tell about them.

the plan is for Plum lime jam. Don't want to bother looking for small bottles of rum or port. Plus I have a freezer full of fruit. I may buy some peaches. I think the frozen berries can wait.

I don't know why I'm so into fruit jams and jellies since there is plenty in one batch recipe for the two of us. Now up to about thirty jars. Should be plenty for the year.


Now can anyone tell me. I read not to tip the jars to drain water off after removing jars from pot. Yet I wonder if that water gets sucked into the jar with the jam. I was tipping the jar but have not been taken a paper towel to soak it up. What is the right way to deal with water on top of the jar when removing it from the water bath?

Another question. How do you deal with calcium in the pot and on the jar rack? I did buy some vinegar to dump in before I dump the water out.