Who wants to can some preserves?

[westbrook]

Plum Preserves

 

5 cups pitted, tart plums (about 2 1/2 pounds)

4 cups sugar

1 cup water

 

Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath. Adjust time according to altitude.

[westbrook]

Butterscotch Peach Preserves

 

6 cups peaches -- peeled

1/3 cup lemon juice

5 cups dark brown sugar

 

Combine the peaches and lemon juice in a stock pot. Crush the fruit with a potato masher. Bring to a boil over medium heat. Cover and simmer for 10 minutes, stirring occasionally.

 

Stir in the brown sugar. Increase the heat to medium high and cook, stirring often, about 20 to 25 minutes, until slightly thickened. Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary.

 

Ladle the preserves into hot, sterilized jars, leaving 1/4 inch head space.

Wipe the rims clean. Cap and seal. Process the jars in a water bath canner for 10 minutes.

 

Yield: About 5 to 6 half pint jars.

 

[westbrook]

don't some of these sound yummy?

[westbrook]

interesting use of grape hulls!!

 

Grape Hull Preserves

 

Whole grapes (such as Concord)

Sugar

 

Squeeze out pulp from grapes by hand, putting hulls (skins) in a bowl and pulp (including seeds) in a saucepan. Chop hulls, if desired.

 

Cook pulp until soft. Using a sieve to remove seeds, strain pulp into bowl with hulls. Place hull and pulp mixture into measuring cup to measure. For each cup of mixture, add 3/4 to 1 cup sugar to taste.

 

Place sweetened mixture in a saucepan and bring to a boil. Cook, stirring gently, for 15 minutes until mixture reaches 220 to 222 degrees on a candy thermometer. Alternatively, use the spoon test: Dip a cold, frozen spoon into mixture and hold away from heat. Tilt it over a plate, and if the mixture breaks from the spoon in what is called a “sheet,” like a waterfall, then it has reached the jellying point and is done. Remove from heat.

 

Divide mixture into hot sterilized jars, leaving 1/2 inch of headspace at top of jars. Screw on lids and process 10 minutes in a water-bath canner, following manufacturer’s instructions.

 

Two quarts of grapes will make about 3 pints of preserves.

 

[westbrook]

ROFL!!!

 

 

Knock You Flat on Your Butt Hot Pepper Preserves

 

5 cups seeded and chopped Jalapeno Peppers

2 cups seeded and chopped Habanero Peppers

1 cup seeded and chopped any other variety Hot Peppers

2 cups chopped onions

4 cups Cider Vinegar

4 cups Apple Juice

7 cups Sugar

2 Packages Powdered Pectin

2 tablespoons Coarse Ground Black Pepper

3 tablespoons Yellow Mustard Seeds

4 tablespoons Red Pepper Flakes

4 tablespoons Green Tabasco Sauce

Green food coloring (Optional)

1 Stick butter (1/4 lb) cut into pieces

1 Cup Clear - Jel A

1 1/2 Cups very cold water

 

Wearing disposable plastic gloves, seed Hot Peppers (DON'T TOUCH YOUR FACE).

 

Put them into food processor and chop into small pieces. Put in large stockpot. Add chopped onions. Add vinegar, apple juice, food coloring and sugar and mix well with long wooden spoon. Add black pepper, mustard seeds, red pepper flakes, and Tabasco Sauce. Bring to a rolling boil, stirring occasionally. Add pectin and butter and stir well. Boil on high heat until mixture begins to thicken (about 40-50 minutes).

 

 

 

In a deep bowl, whisk Clear Jel A into very cold water until well blended. Turn heat to low and slowly add to stockpot, stirring with each addition. Turn heat back on high and bring back to a boil. Mixture will be quite thick at this point.

 

Meanwhile, sterilize mason jars and lids and bands according to manufacturer's recommendations. Using a ladle fill jar with preserves leaving one-quarter inch at top (headroom). Wipe rims with clean wet cloth and place sterilized lid on each jar. Screw on sterilized band tightly. Process in boiling water bath for 15 minutes (timer begins after water comes to a rolling boil. Remove with jar tongs and place on kitchen counter covered with old terry cloth towels (I use two old bath towels) to cushion them.

 

Yield: 20 pints or 10 quarts (or a mixture there of).

 

Suggest these be labeled "WARNING: EAT AT YOUR OWN RISK". This preserve is VERY HOT and definitely is NOT for the faint-hearted!! The name says it

 

all..and I am not kidding!

[westbrook]

These recipes are found here:

http://groups.yahoo.com/group/FoodPreserva...gCanningAndMore

 

 

[westbrook]

Whole Cherry Preserves

 

2 pounds cherries, Bing or Lambert

3 1/2 cups sugar

2 cups water

1 piece star anise

2 tablespoons honey

 

Pick through cherries and remove blemished cherries and remove pits. Put sugar in a large heavy bottom non aluminum pot. Let stand, stirring occasionally until the sugar dissolves, 5 or 10 minutes.

 

Add the star anise and simmer over low heat, stirring from time to time, for 15 minutes.

Remove the star anise and stir in the pitted cherries and the honey. Raise the heat and bring to a boil. Reduce heat to low and simmer about 1 3/4 hours, increasing the heat to medium low after about 1 1/2 hours. Be careful the preserves do not scorch.

 

Meanwhile wash 4 pint jars or 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

 

After the first 45 minutes of cooking the preserves begin to set for the gel point with a thermometer. You're there when the thermometer reads:

 

 

 

220 degrees at sea level to 1,000feet

 

218 degrees at 1,000 feet

 

216 degrees at 2,000 feet

 

214 degrees at 3,000 feet

 

212 degrees at 4,000 feet

 

211 degrees at 5,000 feet

 

209 degrees at 6,000 feet

 

207 degrees at 7,000 feet

 

205 degrees at 8,000 feet

 

Ladle the hot preserves into 1 hot jar at a time leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process pints or half pints in a boiling water canner for 10 minutes (15 minutes at 1,000 feet

to 6,000 feet; 20 minutes above 6,000 feet).

[Shandy]

Wow. this would be a good thing for me to learn.

 

What about blackberry and strawberry preserves? Those are the only kinds of jam we eat, so they are probably the only kinds of preserves we will eat.

[quiltys41]

Originally Posted By: westbrook

don't some of these sound yummy?

Yes they do! you got me with the butterscotch peach preserves too...I'll be trying to make that lol!!

Q