Homestead Series How To Can Peas

 Canning, Recipes  No Responses »
Jul 242009
 

I’m canning the peas we picked from the garden.  This is so easy to do!

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How To Can Peas

Rating: 51

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Ingredients

  • Peas
  • water
  • 1/2 tsp salt per pint jar, 1 tsp salt per quart jar

Instructions

  1. Shell your peas.
  2. Fill your jars with peas leaving 1 inch of head space.
  3. Add 1/2 tsp of salt per pint jar/ 1 tsp of salt per quart jar (optional)
  4. Cover peas with hot/boiling water.
  5. Wipe rims and put lids on.
  6. Place in the canner and put canner lid on.
  7. Turn heat up high and let steam vent out of the canner for 10 min.
  8. Place weight on canner. Once weight starts jiggling adjust heat to get a slow, steady rocking. Set timer for 40 minutes for pints or quarts.
  9. After timer goes off turn of the heat, let canner vent. Once all pressure has been released wait an additional 20 min.
  10. Then remove weight and lid. Place jars on a towel to cool, let sit for 24 hours.
http://homestead-acres.com/blog/recipes/homestead-series-how-to-can-peas/



Kim Mills on Google+

Homestead Series Making Strawberry Jam

 Canning, Recipes  No Responses »
Jul 222009
 

We are starting our summer canning with strawberry jam.
Normally I use low/no sugar pectin and only add a cup or two of sugar in my recipe. However I’m out of that so I’m using up some regular pectin. This uses more sugar then I like, but considering how small of a serving you use it’s not to bad.

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How to Make Strawberry Jam

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 2 quarts strawberries
  • 2 TBS lemon juice
  • 7 cups sugar
  • 1 packet powdered pectin

Instructions

  1. Wash and cut tops off berries.
  2. Mash berries and add lemon juice and pectin.
  3. Bring to a boil and add sugar.
  4. Boil for 1 minute.
  5. Remove from heat, stir and skim for 5 min.
  6. Ladle into jars and can for 10 min.
http://homestead-acres.com/blog/recipes/homestead-series-making-strawberry-jam/

 

 

Kim Mills on Google+

Todays Canning

 Canning, In the Kitchen  1 Response »
Aug 072008
 

Our garden is finally starting to produce so I’ve been canning today.  Todays totals are:

7 pints yellow beans

8 pints cherries in light syrup

6 half pints and 1 pint of cherry jam

There are lost of beans ready and waiting in the garden so I know what I’ll be doing this weekend. LOL!

Kim Mills on Google+
 Posted by on August 7, 2008 at 8:34 pm

Volcano Pickles

 Canning, Recipes  5 Responses »
Jul 162008
 

These are my husbands favorite pickle!  Pretty much the only one’s he will eat.

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Volcano Pickles

Rating: 51

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 7 quart jars

Ingredients

    Ingredients per jar
  • 1 head of dill
  • 1 clove of garlic (chopped)
  • 1 TBS pickling salt
  • 1 tsp pickling spice
  • 1 TBS of dried red hot pepper.
  • Sliced Cucumbers
    • Brine
  • 8 Cups Vinegar
  • 8 Cups Water

Instructions

  1. Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.
  2. Place above ingredients into each quart jar.
  3. Combine vinegar and water to make the brine.
  4. Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.
http://homestead-acres.com/blog/recipes/volcano-pickles/

Kim Mills on Google+
 Posted by on July 16, 2008 at 9:51 pm

How To Can Zucchini Relish

 Canning, Recipes  5 Responses »
Jul 162008
 

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Zucchini Relish

Rating: 51

Cook Time: 40 minutes

Yield: Makes 8 pints

Ingredients

  • 10 cups chopped zucchini
  • 1/2 cup coarse salt
  • 5 cup chopped onions
  • 1 cup diced celery
  • 2 med red bell peppers diced
  • 2 tsp turmeric
  • 1tbs dry mustered
  • 3 med green peppers diced
  • 6 cups sugar
  • 5 cups white vinegar
  • 3 tbs corn starch

Instructions

  1. Prepare veggies.
  2. Combine with 1/2 cup salt in a large pan. Let stand overnight.
  3. Next day drain and rinse thoroughly and drain again in a colander. Press a bowl down on top of veggie mix to force out as much liquid as possible.
  4. In a large pot, boil remaining ingredients. Add veggies and bring to a rolling boil. Reduce heat and boil gently for 20 min.
  5. Ladle into hot sterilized jars and process in a water bath canner for 20 min.
http://homestead-acres.com/blog/recipes/zucchini-relish/

Kim Mills on Google+
 Posted by on July 16, 2008 at 9:49 pm

Beets, Beets, Beets!

 Canning, In the Kitchen, Recipes  No Responses »
Jul 202006
 

Well I finished all of my beets yesterday, I was up past midnight.  30 pints of pickled beets all together.  Photo is right out of the canner before heading to bed.  Yummy!

My brine for beets is:
4 cups vinegar
2 cups water
1 1/2 tsp canning salt
2 cups of sugar
2 sticks of cinnamon
Bring this all to a boil and pour over cooked/skinned beets.  This fills about 8 pint jars.
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