Thursday, October 20, 2016

Top It Off... Berried Dessert Topping

Berried Dessert Topping
Found on Vicki's Canning World

This recipe yields about 3 pints

1 quart sliced strawberries 

2 cups granulated sugar 

1 cup brown sugar 

1/4 cup lemon juice 

1 tablespoon grated lemon peel 

1/4 teaspoon coriander 

2 cups raspberries 

1/2 cup sliced almonds

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.

Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

We Be Jammin'... Carrot Marmalade

Carrot Marmalade
Found on Food

This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!

YIELDS 3 250 ml jars


* 1 lemon 

* 1 seville oranges 

* 2 cups water 

* 2 cups grated carrots 

* 2 1⁄2 cups sugar


* Wash the lemon and orange and shred them finely.

* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.

* Put the canning jars in a large kettle with enough water to come to an inch above the rims.

* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.

* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.

* Wash, peel and grate the carrots.

* Add the carrots and sugar to the peels.

* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.

* Fish out the seeds, draining them well.

* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Wednesday, October 19, 2016

Top it Off... Banana Split Sauce in Jars

Banana Split Sauce in Jars

Yield 10 half pint jars

10 nice ripe bananas - no bruises

2 - 20 oz. cans crushed pineapple including juice

1/2 cup coconut

6 Tbs. lemon juice

1/2 tsp. almond extract (optional)

4 cups sugar (you can add another cup. I reserve this cup depending on how ripe and sweet the bananas are. You may or may not want to add it)

1 - 13 oz. jar maraschino cherries - juice reserved, cherries rinsed and cut in half

Prepare your jars and lids following proper canning procedures.

-Put all ingredients EXCEPT CHERRIES in a pot. Mash with potato masher while bringing to a boil. Reduce heat and simmer at a low boil for about 30- 40 minutes stirring frequently.

-While topping is cooking, reserve the cherry juice, rinse the cherries and cut them in half. Divide them equally among your jars. Add 2 Tbs of the reserved cherry juice to the bottom of each jar.

- Fill hot jars with hot banana split sauce leaving 1/2" headspace. Top with one more Tbs. of the cherry juice.

-Wipe rims and threads of your jars with a clean paper towel dipped in sterile water.

-Waterbath 15 minutes. Remove jars to a dry towel and let sit undisturbed for 24 hours before checking seals and removing rings for storage

We Be Jammin'... Blueberry Marmalade

Blueberry Marmalade
Found on Food

YIELDS 6 half pint jars


* 1 medium orange 

* 1 medium lemon 

* 1 cup water 

* 1⁄4 teaspoon baking soda 

* 3 cups blueberries, washed and drained 

* 5 cups sugar

* 1 (6 ounce) bottle liquid pectin


* Remove peel in quarters from orange and lemon.

* Lay quarters flat and remove about half of white part.

* With scissors, cut remaining peel into fine shreds.

* Put in kettle; add water and soda.

* Bring to boil and simmer, covered, for 10 minutes.

* Remove pulp from membrane; add with juice to peel.

* Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.

* Remove from heat and stir in liquid pectin.

* Stir and skim by turns for 5 minutes.

* Pour into hot sterilized jars, and seal.

* Makes about six 1/2 pint jars.

Tuesday, October 18, 2016

In A Pickle... Claussen Knockoff Pickles

Claussen Knock­off Pickles 
by Linda Fredrickson

35­-40 small to medium pickling cukes,

1 gal. cold water,

1 c CIDER vinegar,

2 TBSP. mixed picking spices,

2/3 c. canning salt,

4 cloves garlic,

4 fresh dill heads or 4 TBSP dried dill seed (not weed)

Wash, not scrub, cukes. Trim 1/8 inch from blossom ends and slice in half or quarters lengthwise, depending on size you want.

In a gallon jar or large wide­mouth food­safe container layer dill heads, garlic, and cuke slices.

In a separate container stir remaining ingredients together until salt is dissolved. Pour brine over cukes, making sure all are fully submerged. If needed, place a plate or mug or other non­reactive heavy item on the cukes to weigh them down under brine.

Cover lightly with a lid just perched o top or cheesecloth to keep fruit flies away.

Leave out of direct sunlight on your counter 2­4 days until cukes taste like pickles throughout. Fix your lid onto your jar or container and chill. These can be stored in the fridge for up to 6 months provided you keep them COVERED with the brine. If fuzz or foam develops on top of the brine, use a spoon to remove it. If any fuzz it attached to a pickle, remove it also.

We Be Jammin'... Bourbon Bacon Marmalade

Bourbon Bacon Marmalade 
Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 40 minutes Yield: 2.5 pints of marmalade


•2 lbs smoked bacon, cut into 1 inch pieces 

•2 medium yellow onions, chopped 

•3 cloves garlic, chopped 

•1/2 cup bourbon (I used cheap Gibson's Whiskey, turned out delicious!) 

•6 tablespoons brown sugar

•1/2 cup apple cider vinegar 

•1/2 cup maple syrup (Can substitute fake maple syrup if cash is tight!) 

•2 cups freshly brewed coffee 

•6 dashes Tabasco chipotle pepper sauce (optional, or toss in a few chili flakes) 

•6 grinds of fresh black pepper


1. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.

2. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.

3. Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.

4. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.

5. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.

6. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.

Monday, October 17, 2016

Saucy... Teriyaki Sauce

Teriyaki Sauce
Found on Canning Craze

2 cups soy sauce 

2 cups light brown sugar 

1 cup white vinegar 

4 T. fresh ginger, chopped finely or grated 

2 T. bottled lemon or lime juice 

2 T. Clear Jel 


In a stainless steel or enameled dutch oven combine soy, brown sugar, lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and add the Clear jel and mix till it’s incorporated. 

Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat. 

Filling the jars: 

Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight." 


Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
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