Darlene

Jewlzm, it's like a jam, just made with apples and spreads kinda like soft butter... I'll post the rest of the pics and stuff tomorrow.

I bought them at the grocery store...they had them on a good sale this week...the last time they had them on sale was last April (cause that was the last time I canned them lol). I paid $1.99/lb...they normally go for $2.99/lb so I saved $40 with the 40lbs I bought. I might be able to find them cheaper if I did some searching but I have so much going on right now that when I saw the sale, I went for it.

Note to self: 40lbs makes 37 pints and 4 half pints of mushrooms.

Once the canner starts to vent steam, I let it vent for 10 minutes, put my weighted gauge on, and process them for 45 minutes. Here's the final product...and yes, I'll wash them in soapy water with a little vinegar tomorrow to remove the mineral deposits from the canner...lol (see attached) 108338-HomeCanning215.jpg

I pour clean boiling water over the mushrooms, add 1/2t of salt to pint jars, place the lids on top, and put them in my canner. (see attached) 108337-HomeCanning218.jpg

I drain the mushrooms out into a collander and fill the steralized jars up with the mushrooms. (see attached) 108336-HomeCanning217.jpg

I bring them to a boil and boil for 5 minutes. (see attached) 108335-HomeCanning216.jpg

I mixed the applesauce, cinnamon and sugar together well and now just let it do it's thing. (see attached) 108321-HomeCanning214.jpg

As with all this home canning, this apple butter is in the beginning of a 2 day process. I'll describe how I make my apple butter in a crockpot and y'all are free to do as you please. Apple Butter 6 quarts unsweetened applesauce 2T ground cinnamon 3c sugar Pour applesauce, cinnamon and sugar into a crockpot, mixing well. Place crockpot on high until applesauce starts to simmer, then place on low and let simmer slowly over night. (see attached) 108320-HomeCanning213.jpg

After washing them, I slice them up and place into a stockpot with water. (see attached) 108319-HomeCanning211.jpg

Bear in mind, this is currently a work in process so as things move along, I'll post more pictures... I picked up 40lbs of mushrooms yesterday and am in the process of homecanning them. I figured I'd take pictures and show you the process so that you could feel comfortable home canning mushrooms too! The recipe is simple Mushrooms Salt (if desired) lol The first thing I do is wash my mushrooms well. (see attached) 108318-HomeCanning210.jpg

I took 1/2c of the garlic jelly and mixed it with 1c soy sauce to make a marinade. I put some pork tenderloins in to marinate today and grilled them. It was absolutely awesome!

lol @ wickie...no, thankfully I'm not that far over the edge. And yes Keiko, Certo is a brand of pectin.

((((wickie)))) There is no deadline chica... But you better be making your garlic jelly this week since mine is cooling on my counter right now!

After 10 minutes, I took the jars off and they are not cooling on my counter...I can't wait to try it. I'm going to try the homemade teriyaki marinade made with 2T of the garlic jelly and 1/2 cup of soy sauce...it's making my mouth water just thinking about it! lol This was fun...thanks for the idea Wickie! 107533-HomeCanning209.jpg

I placed them in the boiling water I had in a pot, and let them process in the boiling water for 10 minutes. (see attached) 107532-HomeCanning208.jpg

I filled the jars up and wiped the rims clean. (see attached) 107531-HomeCanning207.jpg

I brought the mixture to a boil and added the pouch of liquid pectin and boiled while stirring for 1 minute. (see attached) 107530-HomeCanning206.jpg

I removed the garlic from the pan and put in a pot, where I added the other ingredients. (see attached) 107529-HomeCanning205.jpg

I sauteed the garlic in the butter, stirring constantly (garlic can burn very quickly) until golden in color. (see attached) 107528-HomeCanning204.jpg

I made the 2nd garlic jelly recipe, so I minced the garlic up and put it in the pan to sautee with 2T butter. (see attached) 107527-HomeCanning203.jpg

I remove the skin from the garlic and move to the next one. (see attached) 107526-HomeCanning202.jpg

The skin over the garlic loosens up and makes it very easily to remove by hand. (see attached) 107525-HomeCanning201.jpg

Ok, I finally got it done. I hafta say the kitchen smells AWESOME so I'm excited to try it after it sets over night. To start out with, I peeled the fresh garlic. What I do, and what is a very easy way to peel garlic, is I take my butcher knife, flat side down over the piece of garlic and hit the palm of my hand on the side of the blade to break the garlic a little. (see attached) 107524-HomeCanning200.jpg

I think I'm gonna start this weeks canning out with Garlic Jelly. I've never made it before, but the more I think about it, the more interesting it sounds. In the research I've done on it, I've seen where it is used as marinades to meats, or basted on meats as they're baking/grilling. I saw mention of taking a little of the garlic jelly, mixing it with soy sauce to be used as a teriyaki type marinade which looked good too, so from what I can tell, there are 2 methods of making a Garlic Jelly. I'll post both ways, and you can choose which one you prefer to do. Garlic Jelly 1/2 c fresh garlic, finely chopped 2 c white wine vinegar 5 1/2 c sugar 3 c water 1 pk (2 oz.) powdered pectin 1/4 teas. butter or oil 2 drops food coloring (optional) Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid & add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups. ~~~~~ Garlic Jelly II 2 Tablespoons butter 1/2 cup fresh garlic, chopped fine 2 cups cider vinegar 5 1/2 cups sugar 1 package Certo In a large pot, melt butter over medium heat. Add garlic. Cook until garlic is light golden in color, stirring constantly. Remove garlic from pan and place in pot. Add sugar and vinegar. Bring to a boil, stirring constantly. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat and skim off foam. This will prevent the jelly from crystalizing a few months down the road. Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage, place lids on and place in boiling water canner. Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight. Variations Herb and Garlic Jelly Add 1/2 cup fresh chopped Parsley with the vinegar. Add 1/4 cup fresh chopped Basil with the vinegar. Add 1/4 cup fresh chopped Rosemary with the vinegar. Garlic Wine Jelly Substitute 1 1/2 cups dry white wine plus 1/2 cup white vinegar for the cider vinegar. ~~~~~ I think I'm going to make version II this time...wish me luck!