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RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. CANNING IN AN INSTANT POT MAX We can confirm phase 1 has been completed and the “Low Pressure” 230°F (110°C) setting sustains an average temperature between 110 and 111°C which can be for high-acid canning foods. With “Max Pressure” we can confirm a sustained temperature of 240-247°F (116.5-119°C) for low-acid canning foods. When canning, recipes mustbe
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
CANNING 101: CAN YOU PRESERVE WITH ARTIFICIAL SWEETENERS Known as low methoxyl pectin, it’s requires both a pectin made from citrus peels and a calcium solution. Instead of needing sugar to trigger the set, the calcium activates the pectin. This means that you can make spreadable preserves with whatever sweetener you choose, including a wide range of artificial sweeteners. KOSHER DILL PICKLE SPEARS FROM BALL® FRESH PRESERVING Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. CANNING IN AN INSTANT POT MAX We can confirm phase 1 has been completed and the “Low Pressure” 230°F (110°C) setting sustains an average temperature between 110 and 111°C which can be for high-acid canning foods. With “Max Pressure” we can confirm a sustained temperature of 240-247°F (116.5-119°C) for low-acid canning foods. When canning, recipes mustbe
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
CANNING 101: CAN YOU PRESERVE WITH ARTIFICIAL SWEETENERS Known as low methoxyl pectin, it’s requires both a pectin made from citrus peels and a calcium solution. Instead of needing sugar to trigger the set, the calcium activates the pectin. This means that you can make spreadable preserves with whatever sweetener you choose, including a wide range of artificial sweeteners. KOSHER DILL PICKLE SPEARS FROM BALL® FRESH PRESERVING Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot MIXED BERRY JAM FROM BALL® FRESH Once the berries are well-mashed, they get scraped into a large pan. You add the pectin powder (4 1/2 tablespoons), stir well to combine and bring the fruit to a boil, stirring constantly. Always take care when moving pots of hot jam! Once the fruit is MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
RHUBARB CHUTNEY
7 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness) 4 cups apple cider vinegar. 2 tablespoons salt. 2 teaspoons cinnamon. 2 teaspoons ginger. 1 teaspoon ground cloves. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Combine all ingredients in a heavy kettle (a HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Yes! I only discovered rhubarb in the last few years and it’s definitely one of the best things in early spring. Your rhubarb syrup is one of my favorites, and last spring I found a recipe for rhubarb ginger jam with little pieces of candied ginger that, somehow, stays bright pink when I cook it in a wide, low pan instead of turning the kind of muted mauve-y color that most rhubarb jam does. CANNING 101: IS CONDENSATION INSIDE SEALED JARS SAFE It is not a sign that your jars are spoiling or that some water from the canning pot leaked into the finished product. Typically, the condensation will eventually reintegrate into the product. If it doesn’t, it’s still not a sign that it is spoiling. As long as the seal is still good and the product doesn’t look significantlyaltered, all
IS IT SAFE TO MAKE JAM IN A COPPER PAN? The key to using a copper pan is to put only the jam mixture in it — put the fruit in the pan only after it has been combined with sugar. Putting fruit in the pan on its own will cause the fruit to react with the copper and can be dangerous. I have made thousands of jars CANNING 101: WHITE VINEGAR IN THE CANNING POT PREVENTS I was reading through the comments on the FreshTECH Electric Canner a moment ago and saw several people mentioning their frustration with their current canners because they left spots and rough deposits on the jars. Happily, there is a way to prevent this without investing in a new canner. Pour about 1/2 cup white vinegar into your canning pot when you first set it up. CANNING 101: ON SUBSTITUTING SALT IN PICKLING A good substitute for pickling salt is kosher salt. It’s more widely available, isn’t particularly expensive and is also free of those additives that prevent clumping (thanks to a comment from salt expert Mark Bitterman, I’ve learned that kosher salt can also contain those anti-caking agents). A level tablespoon weights 5/8 an ounce, which is pretty darn close to the pickling salt. FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
HOW TO MAKE RAMP BUTTER Ingredients. 4 ounces ramp (leaves only or leaves and bulbs will work) 8 ounces grassfed butter, softened (sweet cream or cultured butter will both work, as will salted and unsalted) Salt to taste. Instructions. Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain andshock with
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
FOOD IN JARSEVENTSRECIPESBLOGCOOKBOOKSCANNING 101ABOUT Food in Jars is a website devoted to canning, preserving, dehydrating, home cooking, cookbooks, and useful kitchen tools.RECIPES ARCHIVE
Marinated Chick Pea and Celery Salad. . Can't find what you're looking for? Browse all of the recipes we've published, sorted by category: Food in Jars Recipe Index. PROUDLY HOMEMADE STRAWBERRY RHUBARB JAM FROM BALL® FRESH Bring it to a simmer so that it’s ready for you when you are ready for it. Once the jam is finished cooking, remove one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jarwith a
HOW TO MAKE RAMP BUTTER Ingredients. 4 ounces ramp (leaves only or leaves and bulbs will work) 8 ounces grassfed butter, softened (sweet cream or cultured butter will both work, as will salted and unsalted) Salt to taste. Instructions. Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain andshock with
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL® FRESH As with any canning project, the first step is gather all your ingredients. For these pickles, you need 3 1/2 pounds pickling cucumbers (if you plan on making these as refrigerator pickles, you can use other varieties, but if you’re canning them, stick with a pickling variety like Kirby), 2 1/2 cups 5% acidity white vinegar, 2 1/2 cups granulated sugar, and 1/4 cup Ball® Bread & Butter HOW TO MAKE HOMEMADE MAPLE CREAM 1/4 teaspoon heavy cream, butter, or oil. Instructions. Pour your maple syrup into a heavy-bottomed pot with high walls. Add the cream, butter, or oil. Prepare a heatproof bowl and fill it about one-third full of ice and a little water. Be sure the bowl is large enough to fit the ice water and the pot together. MAKING JAM FROM FROZEN FRUIT But I also felt guilty. Isn’t it cheating to make jam from frozen fruit? I let flavor decide that question. It’s all good jam. Because the fruit was frozen with care, at the very point where I would want it for jam making — some of it perfectly ripe and some of it just under — the difference in flavor was negligible to nonexistent. LOW SUGAR STRAWBERRY RHUBARB JAM Instructions. Prepare a boiling water bath canner and enough jars to hold 3 pints of product. In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine. Set pot over high heat and bring to a rolling boil. TEN WAYS TO USE AND PRESERVE SPRING RHUBARB Here are nine ways that I’ve preserved and loved rhubarb in the past. My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor. Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I comeback to about
CAN YOU REUSE PICKLE BRINE? At least once a week, someone asks me if they can reuse the brine that’s leftover in the jar when all the pickles have been eaten. I’m here to say, yes! You can absolutely reuse that brine as long as You’re only using it to make refrigerator pickles. Once a brine hasbeen used to
MAKRUT LIME MARMALADE 3/4 pound limes. 4 cups filtered water. 4 cups granulated sugar. Instructions. Wash the makrut limes well. Cut them in half across their equator, pluck out the seeds, and cut them into thin half moons (gathering up as much of the juice as possible as you do this). Pour everything into a large bowl or jar. Cut away the peel from theconventional
MY JAM DIDN'T SET! WHAT SHOULD I DO? So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency. If you’ve gotten to the end ofthis
SMALL BATCH BREAD AND BUTTER PICKLES Instructions. Prepare a boiling water bath and enough jars to hold between 3 and 4 pints. Combine vinegar, sugar, and salt in a non-reactive pot large enough to eventually hold all the vegetables. Set the pot on the stove over high heat and stir until the sugar is dissolved. Add the mustard seed, celery seed, red chili flakes, andcloves.
CANNING IN AN INSTANT POT MAX The first is that no testing has been done by the National Center for Home Food Preservation or any other US-based cooperative extension to determine if products processed in the Instant Pot Max reach a sufficient internal temperature to kill off any botulism spores that might be present.. Additionally, when pressure canning times are developed, the time required to come up to PRESERVING RAMPS AND DEHYDRATOR THOUGHTS The pickle is a basic one. I didn’t do anything more than trim the roots off, and tuck what remained in a pint jar with small pinches of red chili flakes, black peppercorns, and mustard seeds. I combined 1/2 cup of apple cider vinegar, 1/2 cup of water, and 1 1/2 teaspoons sea salt in a measuring cup and microwaved it until the salt was BLUEBERRY RHUBARB JAM Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well. Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to CANNING 101: HOW TO CAN USING WECK JARS The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. MY JARS DIDN'T SEAL! WHAT HAPPENED? We’ve all been there. You’re at the end of a canning project, the jars out of the canning pot and are cooling on the counter. As you clean up, you notice that there’s one jar that didn’t seal. Or worse yet, none of the jars have sealed. If this has happened to you,two questions
IS IT SAFE TO MAKE JAM IN A COPPER PAN? The key to using a copper pan is to put only the jam mixture in it — put the fruit in the pan only after it has been combined with sugar. Putting fruit in the pan on its own will cause the fruit to react with the copper and can be dangerous. I have made thousands of jars CANNING 101: THE SHELF LIFE OF JAM For a lot of you, last year was your first summer of canning. If your initial foray was anything like mine (years ago now), you probably made a whole lot of jam. So much jam, in fact, that you are still swimming in it a year later. And now a new canning season is nearly Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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