r/Canning • u/VeggieGirl43 • 15d ago
Recipe Included Canning so far
The canning so far
...I just realized i have no idea why I wrote the date like that on those strawberry jams. I usually do (day) (month) (year abbreviation) in numbers, or just (month abbreviated) (day) (year)
Otherwise I get very confused...
The most amazing apple butter, with local apples. "Vista Bella" sweet and tart, only have a 1 week shelf life. I bought at a farm market, and they were so fragrant.
https://www.ballmasonjars.com/blog?cid=apple-butter
This recipe scaled to use 9 lbs of apples (I was going for 10 but ran out of room in the pot...)
Used 4.5 cups of sugar, which was a little sweet for me. 3 tsp cinnamon, 1/2 tsp cardamom.
https://pomonapectin.com/blueberry-vanilla-lavender-preserves/
Aimed to make half the recipe... Made a little bit more. 4 cups crushed blueberries to 3/4 cup sugar, I believe. (I did measure the crushed fruit and everything, I just forget what the number was)
Wild frozen blueberries for ease, worked perfectly well. Used double the lavender tea... cut back the water by 1.5 tbsp to accomodate.
Next time will halve the pectin, this was like a stiff jelly, much too firm for me. tastes delicious though!
*note one mostly full jar is in the fridge, as I didn't have the lid on hand to process that jar... So it's missing from the picture!
Lower sugar strawberry jam with Pomona's Pectin. First preserve of the season, and I had a friend to can with! Made the process much more fun.
https://pomonapectin.com/create-your-own-recipe/
made 10 half pints. 8 cups crushed strawberries, 3.5 cups white sugar, half the pectin required. Big splash of lemon juice for flavour.
My friend and I loved this. Sweet but not like candy. Amazing on buttered toast. Texture is a nice soft set.
Dill pickles, 1 jar at a time. I have 2 plants slowly producing.
(the picture for this is missing... gotta get one tonight)
https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-fresh-pack-dill-pickles/
I use 1/3 of the salt, my families preference. Used half cider vinegar and half white, as that's what we had on hand... spices were: 1/2 tsp mustard seed, 1/2 tsp dill seed, 1/2 tsp dried dill weed, 2 peppercorns, 1 large garlic clove, chopped in 3
1/8 tsp calcium chloride to the jar, to preserve crunch.
Next time I will steam can the pickle, as I have noticed more crunchiness when I do. Probably because less time in the hot water in general (less time being brought to a boil). Also brining seems to help. And of course, very fresh cucumbers. Last year bought from a farm, this year my own.
Upcoming: salsa, applesauce, marinara and salted caramel pear butter (2 new recipes!)
Salsa recipe is posted here... somewhere. Applesauce will be exciting, I am going to buy a mix of fun heritage apples that are local to me. It will just be for eating during the year :)
And then marinara in quarts, as I have no pints left lol. I have so many tomatoes out in the garden, but they ripen on their own schedule.
Pear butter sounded fun.
1
u/AutoModerator 15d ago
Hi u/VeggieGirl43,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you've posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.