Category Archives: 17. Canning & Preserving

Jarred Salsa

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Salsa

Makes 8 Pints

 

3 quarts peeled, cored chopped tomatoes

2 cups seeded, chopped, peppers

3 cups chopped onion

4 cloves garlic, finely chopped

2 6oz cans paste

2 cups bottled lemon juice

1 tablespoon salt

1 tablespoon sugar

1 teaspoon black pepper

1 tablespoon ground cumin

2 tablespoons dried oregano

1 teaspoon chili power-optional

 

Combine all ingredients in large roasting pan

Bake in 300 degree oven for 30 minutes or until you get an internal temperature of 180

Ladle hot salsa into pint jars, leaving 1/4 inch headspace

Remove excess air in jar and fill again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water canner for 20 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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BBQ Beans (Bush’s Clone)

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BBQ Beans (Bush’s Clone)

Makes 6 pints

Navy Beans 1 lb
½ cup Onions, chopped
2 tbsp Brown Sugar
½ cup Molasses
1 ½ tsp Mustard Powder
1 tsp Kosher Salt
1 tsp Pepper
2 cups Ketchup (store bought or homemade)
1 cup Maple Syrup
2 cups water
½ cup Vinegar (cider or white)

Add dry beans to stock pot and add 8 cups of water to cover.

Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes or soak overnight.

Once the beans have sat they will have absorbed a lot of the water.

Drain the beans through a colander and then add 8 cups of fresh water and add the onions.

Cook the beans again for 15 minutes at a full boil.

In another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil.

It should be sweet tasting but not thick.

Prepare 6 pint jars.

Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture.

Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ headspace to leave room for expansion.

Remove air bubbles, add more sauce if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process the jars in a pressure canner at 11 pounds of pressure for a dial gauge or 10 pounds of pressure for a weighted gauge canner for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

I had BBQ sauce leftover when I was finished.  I put the extra sauce in jars with a 1/2 inch headspace and water bathed them for 20 minutes.

Jarred French Onion Soup

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Jarred French Onion Soup

Makes 6 pints

 

8 cups sweet onions, sliced into 1/4″ strips

1 tablespoon olive oil – for sautéing only

Pinch of sugar

 

1/2 cup red wine

7 cups beef broth/stock

1/2 teaspoon thyme

1 teaspoon garlic powder

1/2 teaspoon black pepper

 

In a large frying pan sauté the onions with the sugar in batches using the olive oil and adding just enough for them not to burn

Cook for about 15 minutes till they are cooked down but not soft

Remove the onions to a bowl and set aside

In a large stock pot, add broth/stock, wine, thyme, garlic powder and pepper

Simmer for 3-5 minutes

Add 3/4 – 1 cup of onions to each pint jar

Fill each jar with broth to a 1 inch headspace

Remove air bubbles, add more soup if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints for 60 minutes and quarts for 75 minutes at 10 lbs of pressure

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

French Onion Soup

Makes 2 Crocks

 

Open 1 pint of French Onion Soup

Pour soup into a small sauce pan

Bring soup to a simmer over medium high heat

Preheat oven’s broiler and set the oven rack about 6 inches from the heat source

Ladle hot soup into heat-proof crocks

Float a slice of toasted baguette on top of soup in each crock

Top with a few slices of provolone cheese

Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly

Enjoy!

 

Jarred Chicken Soup

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Jarred Chicken Soup

Makes about 8 pints

 

4 quarts chicken stock

3 cups chicken cut into small chunks

1 1/2 cup diced celery

1 1/2 cup sliced carrots

1 cup diced onion

3 chicken bouillon cubes (optional)

Pasta of your choice added at serving time

 

In a large stock pot, heat chicken stock and dissolve bouillon cubes

Spoon equal amounts of chicken, celery, carrots and onion into each pint jar

Fill each pint jar with stock leaving 1 inch head space

Remove air bubbles, add more stock if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

My grandson enjoys this soup with alphabet pasta, but you can use any pasta you like

Open the jar and pour into a small saucepan

Add 2 tablespoons of the alphabet pasta and simmer according to pasta directions

 

Recipe information taken from the Ball Blue Canning Book

Homemade Ketchup

Ketchup

Homemade Ketchup

Makes about 2 pints

 

2 (28 ounce) cans chunk tomatoes

2/3 cup white sugar

3/4 cup distilled white vinegar

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 3/4 teaspoons salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon finely ground black pepper

 

Pour tomatoes into roasting pan

Stir in sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder and black pepper

Bake in 350 degree oven for 30 minutes then lower to 300 degrees for 2 hours stirring and scraping sides every 15 minutes

Remove from oven and blend until it is to the consistency you like

Return to oven to cook down more if needed, stirring often

Cool completely before tasting to adjust salt and black pepper

Spoon sauce into each jar up to 1/2 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/2 inch headspace

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.

Jarred Cole Slaw

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Cole Slaw

This recipe will give you about 14 pints of Crunchy Cole Slaw

 

8 lb Cabbage will equal about 44 cups, shredded

4 cups Carrots, shredded

2 Cups Red Peppers, shredded

2 Cups Onion, shredded

I mixed all the above into 2 large roasting pans

 

4 cups White Vinegar

1 1/4 cup Water

8 cups Sugar

4 teaspoons Celery Seeds

4 teaspoons Mustard Seeds

Boil for 1 minute then pour onto shredded slaw.  Mix well

 

Ladle mixture into jars leaving 1 inch head space

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

Wipe rim real well, apply lid and ring

Process for 15 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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Enjoy!

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

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Chicken Salad Sandwiches

Chicken Noodle Soup

Taco Soup

Chicken ala King

Buffalo Chicken Ring

Chicken Broccoli Alfredo Stuffed Shells

Bacon Ranch Chicken Casserole