PLEASE share your all time favorite water bath canning recipe?

[sufficientforme]

Well I am on a mission before the peak of the season gets here to find new and creative canning recipes for us and gift giving. Any and all will be appreciated.
Here is a great one to start us out, perfect over ice cream
Apple pie jam (courtesy of recipezaar)
4 cups apples, chopped (tart apples)
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 teaspoon butter
1)Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
2)Add pectin and the butter and spices, lemon juice.
3)Bring to a boil.
4)Add sugars and bring back to a full rolling boil, boil 1 minute.
5)Stir constantly.
6)Remove from the heat.
7)Skim off any foam.
8)Ladle into hot jars leaving 1/4-inch headspace.
9)Put on lids.
10)Process in water bath 10 minutes or what is appropriate for your altitude.

Next batch I am making is prickly pear cactus jelly....Anyone else have any suggestions?

 

[keljonma]

Grape Jam
2 quarts Concord grapes
6 cups sugar

To prepare pulp: Separate pulp from skins of grapes. Chop skins. Cook gently 15 to 20 minutes, adding only enough water to prevent sticking, about 1/2 cup. Cook pulp without water until soft. Press through a sieve or food mill to remove seeds.

To prepare jam: Combine pulp, skins and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Yield: about 3 pints.

 

[keljonma]

Plum Butter
10 cups chopped, pitted plums (about 5#)
5 cups cane sugar

At just below medium heat, cook at a very mild boil for about 1 hour.

Take the pot off the heat and puree mixture with an immersion blender until very smooth. Return the pot to the stove and cook for about another 30 minutes. Stir frequently, this is the point where it easily burns and sticks.

The butter will be ready when you place a small amount on a plate and no water seeps out. It should be rich, dark and smooth.

After filling sterilized jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within an hour.

Makes 9 8-oz jars

 

[keljonma]

Tomato Jam

6 large tomatoes (about 4 pounds), cored and quartered
1/3 cup sugar
1/3 cup grated onion
3 minced garlic cloves
2 jalapeno peppers, minced (optional)
cup chopped fresh parsley or cilantro
3 Tb fresh lime or lemon juice
tsp salt

Bring to a boil and continue cooking and stirring until thickened. Put into sterilized jars ready for canning. Process in water bath for 15 to 20 minutes.

 

[keljonma]

Canned Blueberries

Bring a large pot of water to a boil.
Fill a sink or another large pot with ice cold water.
Have your water bath canner ready for processing.

Wash the blueberries and remove stems.
Put them into a square of cheesecloth and gather up the ends to form a bag.
Dip the berries into the boiling water for 30 seconds or until spots appear on the bag.
Immediately remove the bag of berries and dip them into cold water.
Pack the berries tightly into sterilized jars, leaving 1/2 inch headspace.
Do not add sugar or liquid!
Close the jars and process in water bath, allowing 15 minutes for pint jars and 20 minutes for quart jars.
Allow the jars to cool before putting in pantry. If a jar does not properly seal, refrigerate immediately.

MY NOTES:
I don't use cheesecloth, I just use a large skimmer/strainer.
I let the berries drain slightly (a couple of seconds) after removing them from the cold water.
It is important to make sure the berries are tightly packed into the jars before processing.
The berries processed like this are perfect for pies, tea breads, muffins, pancakes, cereal and yogurt.

 

[sufficientforme]

Those look great Keljonma, Thank you!
Does anyone make onion jam or carmelized onions canned or something of that nature?

 

[keljonma]

I have a ton of water bath canning recipes, but none for onions on the 'puter...

 

[sufficientforme]

I will be trying a few of the ones you posted for sure! My family has come to expect something out of the ordinary in the gift baskets. I am always on the hunt

 

[keljonma]

Making Fruit Jams Without Pectin
To make jam without pectin you must use the correct amount of sugar. Wash and rinse all fruits thoroughly before cooking. Do not soak.

For best flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms and crush. Seedy berries may be put through a sieve or food mill.

Apricots
4 to 4-1/2 cups crushed apricots
4 cups Sugar
2 Tbs lemon juice
Yield (Half-pints): 5 to 6

Berries
4 cups crushed berries
4 cups Sugar
Yield (Half-pints): 3 to 4

Peaches
5 1/2 to 6 cups crushed peaches
4 to 5 cups sugar
2 Tbs lemon juice
Yield (Half-pints): 6 to 7

Measure crushed fruit into large saucepan. Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture thickens.

Use one of the following tests to determine when jams and jellies are ready to fill. Remember to allow for thickening during cooling.

Temperature Test: Use a jelly or candy thermometer and boil until mixture reaches the temperature for your altitude. I'm at sea level which is 220F.

Sheeting Test: When your jam is at a hard rolling boil that cannot be stirred down, dip a spoon into it, and as it nears the jelly point, it will drop from the side of the spoon in about two drops. When the drops run together and slide off in a sheet from the side of the spoon, the jam is ready and should be removed from heat.

Refrigerator Test: Remove the jam mixture from the heat. Pour a small amount of boiling jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it is ready to fill.

Remove from heat and skim off foam quickly. Fill sterile jars with jam. Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4-inch headspace. Use knife around inside edge to remove air bubbles. Wipe rim of jar clean with clean cloth. Adjust lids and process.

Recommended process time for Jams without Added Pectin in a boiling-water canner.
Style of Pack: Hot.
Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft is 5 minutes.

Remove from water bath canner and place on clean towel to cool. Do not touch for 12 hours. Test each lid that it has sealed. If not indented, place in refrigerator and use first. Mark lids with contents and date produced. Store oldest jars in front and use first.

 

[gettinaclue]

I just purchased my water bath canner last week, but these two recipes have been handed down the generations.

Pear Honey
-from Mary Lyles Wilson's New Cook Book. First edition 1930

4 lbs pears
3 lbs sugar (6 cups)
1 lb can crushed pineapple

To prepare pears - peel, core and grind the pears to make 8 cups.

Add sugar and cook until tender and most of the liquid is cooked out.

Add the crushed pineapple and cook until the consistency of jam. The mixture will reduce by about half.

The mixture is thick and will stick easily. Cook in a heavy pot and stir often. DO NOT LEAVE THE KITCHEN.

Put in hot jars, seal with hot lids.

(No processing time is given)