Canning & Preserving For Dummies, 2nd Edition
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3 Pack berries loosely into your prepared jars and pour boiling hot sugar syrup over them, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more sugar syrup as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a water-bath canner for 15 minutes (pints) or 20 minutes (quarts) from the point of boiling.
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Vary It! For sweeter canned berries, use medium syrup.
Per 1/2-cup serving: Calories 138 (From fat 8); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 34g (Dietary fiber 12g); Protein 2g.
Canned Blueberries
To can hard berries (like blueberries and cranberries), you follow the same general steps you do for soft berries, with one exception: Instead of packing the jars and adding sugar syrup, you boil the berries and sugar together before filling the jars. This recipe shows you how to can blueberries. Follow the same directions for any other type of hard berry.
Preparation time: 20 minutes
Processing time: Pints, 15 minutes; quarts, 20 minutes
Yield: 8 pints or 4 quarts
10 pounds blueberries
Sugar syrup, light
Boiling water
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Wash the berries gently in cold water to firm them and remove any stems or hulls.
3 Measure the berries into a saucepan and add 1/2 cup sugar for each quart of berries. Bring the mixture to a boil over medium-high heat and stir occasionally to prevent sticking. In a large pot, bring water for your reserve to a boil.
4 Ladle the hot berries and liquid into your prepared jars, adding boiling water if there isn't enough liquid to fill the jars, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more berries and water as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a water-bath canner for 15 minutes (pints) or 20 minutes (quarts) from the point of boiling.
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Vary It! For sweeter canned berries, use medium syrup.
Per 1/2-cup serving: Calories 124 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 32g (Dietary fiber 6g); Protein 1g.
Pears
All varieties of pears can well, so use your favorite variety. After cutting and peeling the pears, treat your fruit with an antioxidant to prevent discoloring (refer to the "Deterring discoloration" section of this chapter).
Canned Pears
Pears are great fun to have on the pantry shelf. Try canned pears in place of apples in any recipe calling for cooked fruit.
Preparation time: 15 minutes
Processing time: Pints, 20 minutes; quarts, 25 minutes
Yield: 8 pints or 4 quarts
12 pounds pears
Sugar syrup, light
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Wash, peel, and core the pears. Slice the pears into 1/4-inch pieces or cut them into even-sized chunks. Bring your sugar syrup to a boil.
3 Pack the pears firmly into the hot jars and pour the boiling hot sugar syrup over them, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more sugar syrup as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a water-bath canner for 20 minutes (pints) or 25 minutes (quarts) from the point of boiling.
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Per 1/2-cup serving: Calories 79 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 21g (Dietary fiber 1g); Protein 0g.
Rhubarb
Rhubarb looks like red celery but isn't related to celery. It can be mixed with strawberries for a pie filling and is delectable when combined with tart apples. Because of its tart taste, rhubarb is always canned with sugar and makes a great pie filling.
Rhubarb leaves are toxic. Always remove and discard any leaves from the stalks before preparing your rhubarb.
Rhubarb Pie Filling
Everyone loves rhubarb pie. If you make the filling ahead of time, in the winter you can just open a jar and fill your pie crust. Delicious!
Preparation time: 15 minutes plus 4 hours standing time
Processing time: 15 minutes
Yield: 6 quarts
12 pounds rhubarb
6 cups sugar, or to taste
1 Wash, trim, and remove the leaves from the rhubarb. Cut the stalks into 1/2-inch pieces. Place the rhubarb pieces in a 6-quart pan. Add sugar to the cut pieces and let them stand for 4 hours to draw out the juice. Taste the mixture with a clean spoon to check that it is sweet enough. If not, add more suger, to taste.
2 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
3 When the standing time is complete, heat the rhubarb and sugar mixture to boiling over high heat.
4 Pack the hot rhubarb mixture into your canning jars, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more of the rhubarb mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled quart jars in a water-bath canner for 20 minutes from the point of boiling.
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Per 1/2-cup serving: Calories 115 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 4mg; Carbohydrates 29g (Dietary fiber 2g); Protein 1g.
Rhubarb Sauce
Rhubarb sauce is a nice change from applesauce. Surprise your family with this tart and tasty side dish!
Preparation time: 45 minutes plus 4 hours standing time
Processing time: 20 minutes
Yield: 8 pints or 4 quarts
8 pounds rhubarb
8 cups sugar, or to taste
1 Wash, trim, and remove the leaves from the rhubarb. Cut the stalks into 1/2-inch pieces. Place the rhubarb pieces in a 6-quart pot and add the sugar. Let the rhubarb-sugar mixture stand for 4 hours to draw out the juice.
2 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
3 Heat the rhubarb and sugar mixture to boiling over high heat and cook the mixture until it's slightly chunky (about 30 minutes) or until the rhubarb is the consistency you desire.
4 Ladle the boiling hot rhubarb
sauce into your prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more rhubarb sauce as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a water-bath canner for 20 minutes (both pints and quarts) from the point of boiling.
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Per 1/2-cup serving: Calories 211 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 4mg; Carbohydrates 54g (Dietary fiber 2g); Protein 1g.
Tackling Tomatoes
Tomatoes are misunderstood. Are they a fruit or a vegetable? By definition, a fruit is a sweet, edible plant containing seeds inside a juicy pulp — which defines tomatoes perfectly. Each tomato variety has its own color, flavor, and texture. Roma or paste tomatoes and slicing varieties are all used for canning. Paste varieties simply have less juice and, therefore, require less cooking to remove excess water for paste and thick sauces. You can use both interchangeably, but cooking times will vary.
Not all tomato varieties are suitable for canning due to their lack of taste and mass-production genetics. Stick with those that boast good canning results on the plant's tag or use a proven Heirloom variety. Some varieties that work well include Ace, Amish paste, Homestead 24, and Rutgers.
As always, choose nice, ripe, unblemished tomatoes. And to ensure the proper acidity level for your variety (4.6 or lower), add an acid, like bottled lemon juice or powdered citric acid: Add 2 tablespoons lemon juice per quart jar or 1 tablespoon lemon juice per pint. If you're using citric acid, add 1/2 teaspoon per quart and 1/4 teaspoon per pint.
Just what do tomatoes taste like?
Tomatoes were the first thing I (Amy) ever remember canning. My grandmother would have me stand on a milk crate, and I would help her peel off the skins and add more ice to the water when it was needed.
My grandmother made canning and preserving seem second nature. She never rushed, but always kept moving. Before you knew it, there were dozens of jars of bright, red tomatoes sitting on the shelf.
I owe my addiction to canning to my grandmother's talent and my grandfather's taste for homemade foods. To me, canned tomatoes taste like sunshine, happy memories, and love.
Canned Tomatoes
With the abundance of tomatoes in the summer months, can some for winter eating. Tomatoes, after all, are the best-tasting and easiest produce to keep. Try adding a jar of tomatoes to bow tie pasta and butter for a filling and delicious wintertime treat.
Preparation time: 15 minutes
Processing time: Pints, 35 minutes; quarts, 45 minutes
Yield: 6 pints or 4 quarts
12 pounds whole tomatoes
Bottled lemon juice or citric acid
Canning salt (optional)
Boiling water
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Wash and peel the tomatoes. (To make peeling tomatoes easier, blanch them first to loosen the skins: Dip them in boiling water for 30 seconds and then into cold water.) After peeling, cut the larger tomatoes into halves or quarters.
3 Place the tomatoes into your prepared canning jars, pressing them to release their juice. (Use a canning funnel to keep the rims clean.) To each pint jar, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid and, if desired, 1/2 teaspoon salt. To each quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid and, if desired, 1 teaspoon salt. If there's not enough juice to cover the tomatoes, add boiling water to the jars, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more tomatoes as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a water-bath canner for 35 minutes (pints) or 45 minutes (quarts) from the point of boiling.
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Tip: Use wide-mouth pints or quart jars for ease in filling. Although not necessary, they will make the entire process go faster and with less mess.
Per 1/2-cup serving: Calories 44 (From fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 19mg; Carbohydrates 10g (Dietary fiber 2g); Protein 2g.
Tomato Paste
Tomato paste is packed with flavor, and if you're overrun with tomatoes, this recipe is the answer because it uses a lot of fruit! You can use this thick paste as-is for pizza (it's only slightly less thick than store bought but just as rich and fabulous); simply add your seasonings right on top. Your family will love the extra tomato taste. You can also add this paste to soups for amazing flavor and extra vitamins. For this recipe, use paste or plum tomatoes, which have much less extra water to cook off. This thick, rich sauce is canned in half-pint jars.
Preparation time: 15 minutes
Cooking time: 1 hour, and then 3 hours more
Processing time: 30 minutes
Yield: 16 half-pints
16 pounds plum or paste tomatoes, cubed
3 cups sweet pepper, chopped
2 bay leaves
2 tablespoons salt
3 cloves garlic
Bottled lemon juice or citric acid
1 Combine all ingredients in a 6-quart pot and cook slowly over medium heat for 1 hour, stirring frequently to prevent sticking. Remove the bay leaves and press the mixture through a food mill or sieve. Return the mixture to the pot and continue to cook for another 3 hours over medium-low heat, stirring often.
2 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
3 Pour the hot mixture into your canning jars, leaving 1/4-inch headspace. Add 1/2 tablespoon lemon juice or 1/8 teaspoon citric acid to each half-pint jar. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more of the mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled half-pint jars in a water-bath canner for 30 minutes from the point of boiling.
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Tip: To check for sauce thickness, put a spoonful of sauce onto the center of a plate. Wait for 60 seconds and see if water seeps from it. If so, cook for 30 minutes more and recheck.
Per 1/2-cup serving: Calories 48 (From fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 455mg; Carbohydrates 11g (Dietary fiber 2g); Protein 2g.
Tomato Juice
Tomato juice makes a nice change from traditional fruit juices. And because tomato juice is a great tenderizer and adds a wonderful flavor to gravy, you can also use it to cook tough pieces of meat.
Preparation time: 1 hour
Processing time: Pints, 40 minutes; quarts, 45 minutes
Yield: 14 pints or 7 quarts
25 pounds tomatoes
Lemon juice or citric acid
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Wash and core tomatoes. Roughly ch
op them into chunks. Place the tomatoes in a large pot and bring them to simmer over medium heat, stirring frequently to prevent scorching. Cook the tomatoes until they're soft, about 25 to 30 minutes.
3 Strain the tomatoes through a food mill to separate the juice from the skins and seeds. Return the juice to the pot and bring it to a simmer over medium heat. Allow it to simmer 5 minutes.
4 Ladle the hot juice into your canning jars. To each quart jar, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. To each pint jar, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid. Leave 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more juice as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a water-bath canner for 40 minutes (pints) or 45 minutes (quarts) from the point of boiling.
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven't sealed, refrigerate them and use them within two weeks.
Per 1/2-cup serving: Calories 35 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 16mg; Carbohydrates 7g (Dietary fiber 2g); Protein 3g.
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More
In This Chapter
Exploring the world of preserves
Unlocking the mystery of pectin
Firming up your jams and jellies
Satisfying your sweet tooth with tasty spreads
Recipes in This Chapter
Strawberry-Rhubarb Jam
Herb Tea Jelly
Kumquat Marmalade
Lime-Ginger Marmalade
Apple Butter
Any-Time-of-the-Year Strawberry Preserves
Sweet spreads are our most favorite items to can. Think outside of the box for ways to serve your homemade creations. For some of our favorite serving ideas, check out the introductory notes in the recipes. We hope you'll come up with even more ideas. You can make combinations of ingredients that aren't commercially available. Sweet spreads aren't just for toast anymore!