Carrot Cake Jam

You can put this flavorful jam right into the refrigerator, freezer or it can be processed for later use.

 

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

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!

I made a batch and added some asparagus stalks to the jars.

My daughters first attempt at canning.  I am so proud of her!  12/24/18

Jarred Mushrooms

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

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

   

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

12 pounds = about 30 apples

30 apples = about 7 quarts

Marinated Mushrooms

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

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

I made this for my big kids. It was a special treat and not something we have on hand everyday.

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.

Split Pea Soup

It took me 46 years to try Split Pea Soup. Why did I wait so long!

 

Split Pea Soup

1 ham bone

1 (16 ounce) package of dried split peas

2 quarts water

1 1/2 cups sliced carrots

1 cup chopped onion

1 cup diced, cooked ham

1/4 teaspoon allspice

Salt and pepper to taste

Place ham bone in a large stock pot

Add 2 quarts of water and simmer for 1 hour

Strain stock and add water to bring it back to 2 quarts

Add peas and simmer 1 hour

Add chopped carrots and onions

Bring to a boil, and then simmer 30 minutes

If a smooth soup is desired, pour into a food processor or use a hand blender and blend until you get the thickness you desire

Add ham, simmer 30 minutes

If mixture is too thick, add boiling water

Ladle into soup bowls and enjoy or follow next steps to preserve into jars.

Ladle soup into jars to a 1 inch headspace

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

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

Jarred Potatoes

50 pounds of potatoes will fill 35 quart jars

When working with the potatoes, keep any peeled ones in cold water as you work

Peel and remove any dark spots from potatoes, hold in cold water

Chop potatoes into 1/2-1 inch chunks, hold in cold water as you work

Rinse with fresh water as needed to remove starch

In a large pot, bring water to a boil

Add 1 teaspoon kosher salt to each quart jar or 1/2 teaspoon to each pint jar

Fill jars with potatoes up to a 1 inch head space

Add 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 pints at 11 pounds pressure for 35 minutes, quarts for 40 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

Here are a few great ways to use this potatoes.

They are ready to go for Potato Salad.

Boil them for a few minutes and then you can mash them for mashed potatoes.

They are mostly cooked so I even put them in crock pot meals, but half way through instead of the beginning.

They are very convenient to have on hand.

I also use them in dishes like this….

1 Skillet Breakfast

Skillet Fried Potatoes

Ham & Potato Casserole

Cranberry Sauce

2 bags cranberries

2 cups sugar

2 cups water

 

Rinse cranberries well, picking out stems and unfavorable berries

Pour into a pot with 2 cups of water

Simmer over medium high heat until all berries have popped

Transfer mixture into blender and blend until desired consistency

Return to pot on stove and add 2 cups of sugar

Bring mixture to a rolling boil

Boil for 10 minutes stirring often

 

Ladle syrup into jars leaving ½ inch head space

Remove air bubbles

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

Wipe rim, 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.

Tomato Sauce

This recipe will make approximately 10 pints

6 Garlic Cloves

4 Peppers (I used 3 cups of Sautéed Onions I had in the freezer.  We like that flavor better than the peppers)

12 pounds of tomatoes

4 tablespoons brown sugar

2 tablespoons kosher salt

2 tablespoons balsamic vinegar

1 teaspoon pepper

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon parsley

2 cans tomato paste

1 tablespoon lemon juice for each pint jar

 

Remove skins and seeds from tomatoes by blanching

Using 2 large roasting pans, put half of the ingredients into each roasting pan except the tomato paste and lemon juice

Bake in 350 degree oven for 15 minutes then lower to 300 degrees for 45 minutes

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

Place back in the oven at 300 degrees for 45 minutes

Spoon sauce and 1 tablespoon of lemon juice 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 35 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.