Some things to keep in mind:
When searching for produce to use inspect to make sure they are free from bruising, bad spots and smell fresh. If you do not have enough from your own garden to meet the needs of the recipe, visit your local farmers market or produce stand.
Remember to practice good food safety! Make sure you have a clean workspace with clean utensils and jars. Also, be sure to keep your jars in hot water as you are preparing your recipe. This will help prevent the glass jar from breaking as you ladle in the hot contents.
Last, make sure you set enough time aside to prepare your recipe and complete the canning process! Do not rush through steps or the process. Taking time to follow the steps outlined in the recipe and canning correctly will allow you to enjoy all of your hard work later.
(Ball Blue Book)
Yields: about 9 half-pints
4 cups sliced, pitted, peeled peaches (about 4 pounds)
6 tablespoons Ball Classic Pectin
2 tablespoons lemon juice
7 cups sugar
Combine peaches, classic pectin and lemon juice in a large saucepot. Bring to a boil, stirring gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims. Adjust lid and band. Tighten until finger tight. Process 10 minutes in a boiling-water canner.
|My husband, Shawn, with his tomatoes and pickles!|
(Ball Blue Book)
Yields: about 7 pints
20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
¼ cup finely minced, fresh basil
Ball Citric Acid or bottled lemon juice
Wash tomatoes, drain. Remove core and blossom ends. Cut into quarters; set aside. Saute’ onion and garlic in olive oil until translucent. Add tomatoes, simmer 20 minutes, stirring occasionally. Puree tomato mixture using a food processor or food mill. Strain puree to remove seeds and peel. Combine tomato puree and basil in a large saucepot. Cook over medium-high heat until volume is reduced by one-half, stirring to prevent sticking. Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to each pint jar. Ladle hot sauce into hot jars, leaving ¼ inc headspace. Wipe rims. Adjust lid and band. Tighten until finger tight. Process 35 minutes in a boiling-water canner.
Have you canned already this season? If so, share your favorite recipe and a photo of your end result with us!