What are you canning now?

[Kim_NC]

This is the recipe I use, makes 7 qts.

Blueberry pie filling

6 quarts fresh or frozen blueberries -*if using frozen, thaw, drain, use reserved juice as part of the water measurement
6 cups sugar
2 1/4 cups clear jel, cook type
7 cups cold water
1/2 cup bottled lemon juice
20 drops blue food coloring(optional)
7 drops red food coloring (optional)

Combine sugar and clear jel in a large kettle. Add water and food coloring. Cook on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil one minute, stirring constantly. Fold in berries and fill jars quickly, leaving 1/2 inch head space. Process in water bath canner, 35 minutes.

 

[#1California Chick]

Quote:
Thanks so much for sharing!! I have some Blue berry bushes, but they aren't doing so well!! I need to move them this winter to a better spot!! If all else fails, I will make this next spring when blueberries are "priced right" in the markets!

Cindy

 

[oberhaslikid]

Quote:
PLEASE

can you post your blueberry pie filling recipe? I have so many blueberries this year in the freezer and if I don't get to most of them by February I'll have to can them.

I will try, I dont use recipes I whip it together.

1 qt. blueberries
1.cup sugar
1 cup water
1/4 tsp cinnamon
1tsp lemon juice
1/2cup clear gel
1/2cup water

mix the first 5 ingredients in a large sauce pan. bring to a good simmer.Then stir together the clear gel and the 1/2 cup of water to make a thickener.(You can use corn starch but it doesnt look good in the jars after they cool.still works the same when baked.)Add thickener after sauce starts to boil and stir till thickened. fill jars and process in water bath for 15 min.

 

[TipsyDog]

Quote:
PLEASE

can you post your blueberry pie filling recipe? I have so many blueberries this year in the freezer and if I don't get to most of them by February I'll have to can them.

I will try, I dont use recipes I whip it together.

1 qt. blueberries
1.cup sugar
1 cup water
1/4 tsp cinnamon
1tsp lemon juice
1/2cup clear gel
1/2cup water

mix the first 5 ingredients in a large sauce pan. bring to a good simmer.Then stir together the clear gel and the 1/2 cup of water to make a thickener.(You can use corn starch but it doesnt look good in the jars after they cool.still works the same when baked.)Add thickener after sauce starts to boil and stir till thickened. fill jars and process in water bath for 15 min.

Thanks! I tend to not have recipies either and just "whip it up" too, so I'm sure I can figure it out! Thanks again - I'll have to try this one.

 

[Kim_NC]

The end of last week I canned 6 quarts homemade turkey stock from cooking down carcasses of two large BBW turkey we butchered.

Yesterday we cooked a chili on the wood cookstove since it's cold and we burned the stove all day. I went ahead and soaked a full 2 lbs of kidney beans, used some for the chili and then canned the rest in 6 pint jars. We like to keep several varieities of our own canned beans in the pantry.

edited for typo

 

[marymac]

I thought I was done canning, BUT, I came across this recipe for Rustic Apples and just had to try it out, seeing as how I still had some apples and all. it has dried cherries and golden raisins in it. You could probably use any dried fruit you might have on hand or none if you want.

 

[jojo54]

Quote:
recipe please! I have some apples left.

 

[marymac]

Quote:
recipe please! I have some apples left.

I got the recipe from a blog site called Chickens in the Road, by Suzanne McMinn. Very nice blog and interesting. Here is the link.
http://suzannemcminn.com/blog/2009/09/07/a-box-of-apples/

and here is the recipe

How to make Rustic Apples with Dried Cherries and Raisins:
6 pounds mixed apples
2 cups sugar
1 cup dried cherries
1 cup golden raisins
2 tablespoons grated lemon peel
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups water
1 tablespoon lemon juice
Wash and core apples; do not peel. (LOVE THAT IN A RECIPE.) Cut apples in thick slices. Combine apple slices with sugar in a large saucepot, stirring gently to coat apples. Let sit 20 minutes. Stir in dried cherries, raisins, lemon peel, cinnamon, and nutmeg. Add water and lemon juice. Bring to a boil then reduce heat and simmer 5 minutes. Pack hot fruit in jars. Ladle hot syrup over fruit, leaving 1/2-inch headspace. (Be SURE to leave good headspace on this recipe–the dried fruit will swell during processing.) Remove air bubbles. Adjust two-piece lids. Process pints and quarts 20 minutes in a hot water bath.

 

[jojo54]

Quote:
recipe please! I have some apples left.

I got the recipe from a blog site called Chickens in the Road, by Suzanne McMinn. Very nice blog and interesting. Here is the link.
http://suzannemcminn.com/blog/2009/09/07/a-box-of-apples/

and here is the recipe

How to make Rustic Apples with Dried Cherries and Raisins:
6 pounds mixed apples
2 cups sugar
1 cup dried cherries
1 cup golden raisins
2 tablespoons grated lemon peel
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups water
1 tablespoon lemon juice
Wash and core apples; do not peel. (LOVE THAT IN A RECIPE.) Cut apples in thick slices. Combine apple slices with sugar in a large saucepot, stirring gently to coat apples. Let sit 20 minutes. Stir in dried cherries, raisins, lemon peel, cinnamon, and nutmeg. Add water and lemon juice. Bring to a boil then reduce heat and simmer 5 minutes. Pack hot fruit in jars. Ladle hot syrup over fruit, leaving 1/2-inch headspace. (Be SURE to leave good headspace on this recipe–the dried fruit will swell during processing.) Remove air bubbles. Adjust two-piece lids. Process pints and quarts 20 minutes in a hot water bath.

Thanks a bunch!! I love "do not peel" in recipes too. (although I do cheat and often don't peel apples when making some recipes. We can use the extra fiber can't we?)

 

[Kim_NC]

Quote:
They look fabulous...and Thanks for sharing the recipe!