Category Archives: 17. Canning & Preserving

Jarred Chicken

 

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Jarred Chicken

I chop boneless, skinless chicken breast into approximately 1 inch cubes

Raw pack into pint jars leaving 1 1/4 inch head space

Do not add liquid

You can leave chicken unflavored, as I do, add 1/2 salt or taco seasoning if desired

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

Recipe information taken from the sbcanning.com site

 

This jarred chicken will make its own liquid during the canning process

It is cooked and ready to be eaten in your favorite recipe

Tacos

Chicken Salad Sandwiches

Chicken Noodle Soup

Taco Soup

Chicken ala King

Buffalo Chicken Ring

Chicken Broccoli Alfredo Stuffed Shells

Bacon Ranch Chicken Casserole

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Carrot Cake Jam

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Carrot Cake Jam

Makes 5 half pints

1 1/2 cups carrots, shredded

1 3/4 cups pineapple, mashed

1 1/2 cups pears, mashed

3 Tablespoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

4 Tablespoons Pectin

3 cups sugar

1/2 Tablespoon butter

 

I made this recipe with my Jam/Jelly maker

Sprinkle Pectin evenly over bottom of pot fitted with stirrer

Add carrots, pineapple, pears, lemon juice, cinnamon, nutmeg and cloves evenly over pectin

Add butter to help reduce foaming

Press jam button, cook time will automatically default to 21 minutes, press enter

Wait 4 minutes for maker to sound 4 short beeps

Add sugar gradually while the stirrer continues running

Place glass lid on pot, maker continues to stir ingredients while it cooks

Listen for final beep at end of cycle, press cancel, unplug maker and remove lid

Remove pot from maker and set on heat resistant pad

Ladle mixture into jars leaving 1/4 inch head space

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars.

Recipe for stove top method

COMBINE carrots, pineapple with juice, pears, lemon juice, cinnamon, nutmeg, and cloves in a large saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Instead of processing, you can also put these right into the refrigerator or freezer.

Transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.

Pickled Garlic

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Pickled Garlic

Makes 4 half pint jars

3 cups garlic, peeled and ends removed
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 tablespoon Mustard seed
1/8 tablespoon Celery seed

A trick to getting your garlic peeled easily.  Cut the ends off of each clove then blanch for 30 seconds in boiling water. The skins will slide right off.

Fill pint or smaller jars with peeled garlic

Simmer in a sauce pan the vinegar, sugar, mustard seed, and celery seed

Cook until the sugar is completely dissolved

Pour vinegar mixture over cloves in jars leaving 1/2″ headspace

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water bath for 20 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening

Enjoy!

Jarred Mushrooms

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Wash dirt from mushrooms with a soft brush

Trim stems

Small mushrooms can be left whole, larger ones sliced

Place mushrooms in a saucepot, cover with water

Bring to a boil

Boil 5 minutes, drain

Add 1/4 teaspoon kosher salt to each jar, optional

Pack mushrooms into jars leaving 1 inch headspace

Add fresh boiling water to each jar

Remove air bubbles; add more water to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process half-pints and pints at 10 pounds pressure for 45 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

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1 pound of mushrooms equals approximately 10 cups chopped before boiling

3 pounds of mushrooms makes approximately 7 half pint jars after processing

5 pounds of mushrooms equals approximately 34 cups cut up before boiling, 17 half pint jars after processing

 

Jarred Apples for Baking

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Makes 7 quarts

12 pounds of apples (approx 30 apples)

3 cups sugar

6 cups water

3 tablespoons lemon juice

Wash, core and peel apples

Cut each apple with handy apple cutter and soak apple pieces in water treated to prevent fruit darkening

You may need to use 2 stock pots for this part

Combine half the sugar, water and lemon juice in each stock pot

Bring to a boil, stirring to dissolve sugar, lower heat

Drain apples and add half to each stock pot

Simmer 5 minutes, mixing apples in the hot syrup

Pack apples into quart jars leaving ½ inch head space

Add hot syrup, remove air bubbles

Add more syrup to bring the head space up to ½ inch

Wipe rim, apply lid and ring

Process for 20 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars.

These are the jarred apples I used to make Apple Crisp and Apple Crisp Pie made especially for PI Day

I used a mixture of Rome and Red Delicious apples this year.   I was very happy with the Rome apples.  They held their color very well while I was working with them.

 

*Notes from September 2017

Bought 2 boxes of Empire Apples from Farmers Market.  $8 each=50 lbs=108 apples

Ended up with 25 quarts of apples

Marinated Mushrooms

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1 pound whole mushrooms

4 teaspoons bottled lemon juice

2/3 cup olive or salad oil

3/4 cup + 1 tablespoon white vinegar (5%)

1 teaspoon oregano leaves

1 teaspoon dried basil leaves

1 teaspoon canning salt

2 tablespoons finely chopped onions

2 teaspoons chopped garlic

 

Wash dirt from mushrooms with a soft brush

Trim stems

Small mushrooms can be left whole, larger ones sliced

Place mushrooms in a saucepot, cover with water

Add lemon juice and bring to a boil

Boil 5 minutes, drain

Mix olive oil, vinegar, oregano, basil, and salt in a saucepan

Stir in onions and garlic and heat to boiling

 

Pack mushrooms into jars leaving 1 1/2 inch headspace

Fill each jar with brine leaving a 1/2 inch headspace

Remove air bubbles; add more brine to bring it back to 1/2 inch headspace

Wipe rim, apply lid and ring

Process for 20 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

058

1 pound of mushrooms equals approximately 10 cups chopped before boiling

3 pounds of mushrooms equals approximately 7 half pint jars after processing

5 pounds of mushrooms equals approximately 34 cups cut up before boiling, 17 half pint jars after processing

 

Code Red Mountain Dew Jelly

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Makes 3 half pints and 3 quarter pints

3 1/4 cups Code Red Mountain Dew or any soda

2 tablespoons lemon juice

4 1/2 cups sugar

1 packet of pectin

 

Combine 3 1/4 cups of the soda with 2 tablespoons of lemon juice

Bring to a brisk boil and time for 3 minutes of brisk boiling

Add 4 1/2 cups of sugar

Bring to a rolling boil

Time for 3 minutes

Add 1 packet of liquid pectin (3 oz packet) and bring back to rolling boil

Time for 1 minute

Remove from heat and let it set a minute or two to settle down, foam should disappear

Ladle mixture into jars leaving 1/4 inch head space

Remove air bubbles

Add more mixture to bring the head space up to 1/4 inch

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars.

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