please post your canning recipes here  ( makes it easier to find them )

this is such a time saver . 

Bean Mix

I keep this dry mix on hand and use it for taco meat seasoning.  You can add more or less of your favorite ingrediants.

2 tbls dry, minced onion

1 tbls chili powder (I use my home grown dried peppers)

1 tsp cumin

1 tsp garlic powder  (if you use garlic salt omit the additional 1tsp salt)

1 tsp salt

1/2 tsp dried oregano

1/2 tsp cornstarch

Mix spices and store in airtight container.

1 lb dry beans = about 3 pints  

Add about 1/2 c dry beans to pint jar, 1 tbls dry mix and cover with boiling water.  Adjust lids according to canning procedures.

Pressure can at 11lbs pressure.  65min for pints, 75min for qts.

 

Yay for canning!

Pears in Sweet Tea Syrup

This recipe makes 3 quarts or 6 pints, so multiply as needed. Use whatever kind of tea you like- I used a vanilla spice tea and to me the pears smell like Christmas in a jar!

12-15 pears

5 cups water

2 cups sugar

1 tablespoon fruit fresh

5 tea bags

Peel and core the pears, and slice each into 4 pieces. Soak in water mixed with a little lemon juice while you prepare the syrup.

For the syrup, heat the water and sugar up with the tea bags in it. JUST heat it up enough for the tea to steep, DON'T boil it yet. Let it steep for a few minutes, and taste periodically until the tea flavor is to your liking. Then bring to a boil just for a minute or two, add the fruit fresh, and remove the tea bags.

Drain the pears, pack into sterilized jars, and pour the hot syrup over them. Get rid of as many bubbles as you can. Seal and process in a water bath for 20 minutes.

I have a question while we're here- I made marmalade today and there wasn't enough to fill this jar. I know this is too much headspace, but will this still be shelf stable? The lid did seal and I processed for 15 minutes in a hot water bath. Or should I refrigerate and use it right away?

did the jar seal ? 

usually I make something and dont have enough I use it up out of the frig .

if it sealed you are ok .

gayla50:

did the jar seal ? 

usually I make something and dont have enough I use it up out of the frig .

if it sealed you are ok .

Yes, it sealed- I heard it pop maybe 5 minutes after I took it out of the water bath. I'm looking forward to trying it though, so I'll probably use this one right after I finish the jam I have open now.

found cabbage the other day for $.18 a pound so brought 40 lbs ..  got two of Sauerkraut in crocks  my DH loves sauerkraut on hotdogs , and sausage so I decide to get some done early

I make stawberry jam the other day  ..  I am  did 25 lbs beans over the weekend

 I love fresh sauerkraut!  So much tastier then.  The only canning I did this week was to get the rest of the beef soup bones from the freezer and make broth which I canned.  Its that time of year when I really try to use up what I have frozen.  Whatever is left by the last weekend in June will get bar-b-qued for our annual freezer clean out party.  Works well as I will then begin refilling with all fresh foods.

today Canning 

everyone in the family loves this with ham/ pork  so I make it up  trying to get ready for summer . DH called BIL and told him please go get that whole butt and start it on Thursday for the party Friday night my DS 37 and we giving a surprize party ..  

Pineapple Preserves

20 oz crushed pineapple in juice
2 c sugar

Bring pineapple and sugar to a boil in a large saucepan and cook 20 min, stirring constantly til thickened.

Pour immediately into hot sterilized jars and process in a water-bath canner for 5 min.

Place jars on a towel and cover w/another towel to prevent drafts and let cool for 24 hours.

and today I made  this is a favorite of the family for PB and jelly the kids only have 2 jars left so Grandma had to get busy ..

according to Ball Blue

Grape jelly from juice

3 cups bottled grape juice

1 package pectin

4 1/2 cups of sugar

combine grape juice and powdered pectin in a large pot . Bring to a boil over high eat . add sugar stirriing until dissolved . Return to bil . Boil hard for 1 minute stirring constantly  Remove form hieat and Skim foam if necessary

ladle iinto hot jelly into hot jars leaving 1/4 headspace adjust the two piece caps  Process 10 minutes in boiling water canner .                                                                                                                                

you can make jelly from almost all juice .

Caramel Apple Butter

3 lbs apple
1/2 c water or apple juice
2 c sugar
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp cinnamon
25 caramels

Peel, core and chop apples.
Add apples and water/applejuice into a large pot.
Over med-high heat cook apples til just tender.

Remove apples with a slotted spoon-and puree(discard fluid in pot).
Return puree to pot,add the sugar stirring well.
Return to med-high heat-you want mixture to bubble.
Reduce heat and simmer, stirring frequently til butter is thick and has a spreadable consistency.
Add the ginger, cloves and cinnamon, stirring well.
Add the caramels.
Turn the heat to med-low, stirring constantly til caramels are melted.
Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
Process in a boiling water bath canner 10 min for pints, 5 min for half pints.