What are you canning now?

[Darklingstorm]

Even though the recipe does not call for a water bath, it is suggested you use one to make sure that it stores safely. I would recommend bring the water up to boil after adding jars and then boil for 10 minutes.

My husband says it tastes like concentrated lemonade or the filling in a lemon meringue pie. Good anything you like strong lemon flavor and sweetness on.

*edit - corrected some misspelling in recipe*

 

[erinszoo]

Canned 4 pints of apple pectin made with just peels and cores of the apples we were using for apple pie filling. Talk about simple to make. I'll be making blackberry jelly and jam soon so we'll see how good it works.

Other than apple sauce, apple butter, apple pie filling, cider, and pectin ... what can you make with apples? Oh, we've dried some too. I still have two bushels and at least that many more on the trees to pick.

 

[mickey328]

When my son was younger, I used the "imperfect" apples to make and can juice. Dead easy...just cut them into quarters and cook with barely enough water to cover until they're pretty mushy. Run them through a blender or food processor and strain the juice out. I would add some lemon juice for tartness and perhaps a bit of sugar...all to taste. Depending on the color of the apples, the juice doesn't necessarily come out the clear golden of the commercially processed sort. Most of mine was a sort of blush color, and had cloudiness due to some of the pulp coming through the strainer. But it really tasted good...we'd go through a quart every couple of days.

 

[wyoDreamer]

I canned some cherry/grape jelly last night. What a hoot!

When I was making the juice from the cherries on Sunday, I came up a little short on cherry juice so I threw some sour red grapes that we weren't eating into a pot and juiced them also. So - cherry/grape. Juice tasted great!

DH bought me a canning funnel yesterday at the grocery store when we stopped for pectin.

I got home and couldn't find my box of new jam jars that I had bought about 8 years ago and never used. So, I used the pint jars instead.

I don't have a specific waterbath canner, so I grabbed my stock pot off the top shelf, checked that it was tall enough to cover the jars and filled it with water. I found a round rack to put in the bottom to keep the jars up about a 1/2 inch.

End result - 2 3/4 jars fo cherry/grape jelly on the shelf.

 

[mickey328]

That's using what you have! A "canner" doesn't have to be anything specific...just has to cover your jars with an inch of water and keep 'em off the bottom of the pot. I've even used a couple of handfuls of marbles to keep 'em off...whatever works!

 

[animalsRawesome]

Thanks so much for posting this for us!!!!! What does it say after "Cook in the top of a double boiler ______ ________ water with the sugar..."

 

[ronott1]

When my son was younger, I used the "imperfect" apples to make and can juice. Dead easy...just cut them into quarters and cook with barely enough water to cover until they're pretty mushy. Run them through a blender or food processor and strain the juice out. I would add some lemon juice for tartness and perhaps a bit of sugar...all to taste. Depending on the color of the apples, the juice doesn't necessarily come out the clear golden of the commercially processed sort. Most of mine was a sort of blush color, and had cloudiness due to some of the pulp coming through the strainer. But it really tasted good...we'd go through a quart every couple of days.

I use a Jack Lalane juicer

Ron

 

[mickey328]

Good idea, Ron. Back "in the day" I didn't have any sort of juicer. I have a couple now and think I just might try em out and put up some yummy juice this year!

 

[ronott1]

Good idea, Ron. Back "in the day" I didn't have any sort of juicer. I have a couple now and think I just might try em out and put up some yummy juice this year!

I Made Apple Cinnamon Jelly and used the juicer for the apple juice. It was the easiest way to get juice ever!

Ron

 

[Frogdogtimestwo]

Thanks so much for posting this for us!!!!! What does it say after "Cook in the top of a double boiler ______ ________ water with the sugar..."

You must process in a water bath or pressure canner for this to be considered "safe" I would look for a similar recipe and follow those timelines before I would make this. Please mention this when you post a recipe that is usually from an older book or family member, yes no one may have died from it, but would you take the chance with your Grandma or kids? Not all people new to canning are aware of the danger...

Also that has a lot of butter in the recipe, so to be safe IMHO it would need to be reduced or pressure canned to be something I would do.