Fall has come and our thoughts turn to harvest, garden clean-up and What can I save for the winter? I have the opportunity to teach a class this week on home canning for our Emergency Preparedness Expo in Loxley. There will be many workshops and free information given out on how to prepare for any emergency. Here is what I will be teaching for those who are far away. I also included some great links to websites which are very helpful.
Happy Fall Everyone!!
Home Canning: A great way to preserve
what you grow in your garden!!!
Tools: Water
Bath or Pressure Canner, Lids, rings/bands, jars, butter knife or plastic
spatula, lid holder, plastic funnel, paring knife, towels, measuring cups, Recipe
ingredients, small pot with water to boil.
Water Bath Pressure
Canning
Pickles,
Relish Pumpkin/Squash
Pickled
vegetables Corn
Tomatoes String
Beans
Pears Peppers
Peaches Meats-Chicken/Fish
Apples Most Vegetables
Apricots
Cherries
Jams
Jellies
Chutney/Salsa
Sauces
Online Sources
Points
To Remember:
1. Wash all jars, lids and
bands. Boil lids only for 3 minutes.
2. Always wipe top of jar
before placing lid and band on jar.
3. Always start timing water bath at rolling boil an inch over jars
4. Slide butter knife inside
jar against glass to remove air bubbles
5. Never run cold water over
hot jars.
6. Always invert jars to
cool over night on towel.
7. Make sure lids are on
“down position” to keep stored on shelf.
8. Always label jars with
date and contents.
9. Remember to follow
recipe exactly for correct preserving.
Christie makes the most delicious Pepper Jelly and I wanted to include this recipe for anyone who has a lot of peppers in their garden. They don't have to be all hot!! This is so good.
Christie’s
Pepper Jelly
1-1/2
Cups Apple Cider Vinegar
6-1/2
Cups Sugar
5
to 7 cups minced
Hot and Sweet Peppers
Crasons
Orange
Zest
Directions: Add all ingredients to pot and cook for 45 minutes. Have hot pint jars and lids read and pour into jars. Water Bath jars for 10 minutes. Remove and place upside down on towel over night.
My children love this jam. In the South--we have figs everywhere and this jam is so easy to make.
Valerie’s Strawberry Fig Jam
3 Cups Smashed Figs
3 Pkgs. Strawberry Jello-(Smaller Size)
3 Cups Sugar
Directions: Place all ingredients dutch oven pot and stir well.
3 Cups Smashed Figs
3 Pkgs. Strawberry Jello-(Smaller Size)
3 Cups Sugar
Directions: Place all ingredients dutch oven pot and stir well.
Heat to
boil and cook 3 minutes stirring
occasionally. Turn off
heat
and pour into hot pint sized jars.Water
Bath jars for
10 minutes. Remove and place
upside down on towel overnight.
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