Canning 101 | One Hundred Dollars a Month

Canning 101 – Pear Vanilla Jam Recipe

September 19, 2012 16 Comments

This recipe for Pear Vanilla Jam from Food in Jars is the freakin’ bomb! This is hands down the best jam I have made all summer. And just as soon as I can get my hands on some more pears, I’m going to make it again.

Serve it on toast, pour it over pancakes, scoop it out of the jar, whatever floats your boat, just find some pears and make a batch as soon as possible.

If you are making jam to give away at Christmas this year… This is the one to make!

Ingredients

8 cups chopped pears {I used Bartlett}
2 vanilla beans, split and seeded
4 cups sugar
1 packet liquid pectin {I used Certo}

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Chop enough pears to measure 8 cups. Place the pears, vanilla bean seeds, pods, and sugar in a 6 -8 quart pot, and cook over medium heat until the pears are soft. Mash half of the pears with a potato masher. Remove the vanilla pods, and bring to a boil. Add liquid pectin, stir and bring to a rolling boil for 5 minutes. Stirring constantly.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.

See More of my Canning Recipes HERE

Need Vanilla Beans? Amazon has them HERE.

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade pear vanilla jam.

If you need a tool kit, I use one similar to this one.

Filed Under: Canning 101, Recipe Tagged With: canning 101, home canning, Mavis, one hundred dollars a month, Pear Vanilla Jam, pears, recipe

Dear Girly Girl, This Means War!

September 11, 2012 17 Comments

Dear Girly Girl,

It isn’t bad enough you ask me for chickens and then give them back or that you and your friend bartered with me for some beets and gave me a piddly amount of chocolate in return, but this, this takes the cake.

This.Means.War.

-Mavis

__________________________________________

Are you ready for this?

Last night as I was pulling in to the driveway I received a text message from Girly Girl.

Girly Girl - Making 10 more right now. This is addicting! 42 jars of blackberry jam and counting!

Mavis - Did you pick all my freakin’ berries?????

Without even waiting for a reply, I whipped the car out of the driveway, and drove over to her house at 9 pm to see what was going on.

Now it all made sense.

For the past 2 weeks I have been unable to find any blackberries in our neighborhood to pick. At first I thought maybe it was Mrs. Hillbilly, but then I realized she only picks a handful at a time. She’s not in it for the major berry haul, just a few here and there for her kids to snack on. So when I received the text from Girly Girl, I knew right away she had been the one stealing my berries for the past 2 weeks.

What a punk!

When I walked into her house I found Chino the Handyman sitting at the kitchen table.

He quickly pointed over to where Girly Girl was as if to rat her out.

She was laughing her little head off.

Basically she is evil.

Girly Girl, you may think this is funny now… but you just wait. You. Just. Wait.

~ Mavis

Filed Under: Canning 101 Tagged With: blackberry jam, Canning, canning 101, Mavis, one hundred dollars a month

Canning 101 – How To Can Pears

September 10, 2012 4 Comments

Yesterday we picked up a case of pears at a rock bottom price. I knew right away we would be setting aside quite a few for eating fresh, but I also wanted to have a few jars of pears on hand for this winter as well. Canning pears is much easier than canning peaches. All you really need to do is wash your fruit, peel the skin off, core them and add a bit of sugar syrup and place them in the hot water canner. Pretty simple if you ask me.

Here is the recipe I used

PEARS — HALVED OR DICED

Quantity: An average of 17 1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts, which is an average of 2 1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Rinse pears, cut in half, and core. Place pears in a large bowl filled with water and an ascorbic acid solution {I use Fruit Fresh}. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice.

Sugar Syrup - 10 cups of water and 2 cups sugar { this is a light syrup, if you like your pears super sweet just add more sugar}. I bring it to a boil and let it simmer for 5 minutes before packing my jars with fruit, and then pouring the syrup over the pears.

Hot pack Method— In a large saucepan place drained fruit in syrup and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.

Raw pack Method — Fill hot jars with raw fruit, cut side down, and add syrup, leaving 1/2-inch headspace. *This is what I do.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Go HERE for more Canning Recipes

If you are new to canning {or just looking for more recipes} I highly recommend the Ball Complete Book of Home Preserving. Amazon has it on sale right now for $13.38 and it’s filled with 400 recipes.

And if you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my pears. If you need a tool kit, I use one similar to this one.

Filed Under: Canning 101, Recipe Tagged With: canning 101, canning recipes, how to can pears, one hundred dollars a month, pears, recipes

Canning 101 – Crock Pot Apple Butter Recipe

September 6, 2012 3 Comments

If you can make applesauce, you can make apple butter. The process is exactly the same with the exception of one step. After you turn you apples into applesauce, instead of canning it right away, you place the applesauce in a crock pot to cook down into a thick, rich buttery spread.

Apple butter is great to spread on toast, but my favorite thing to do with apple butter is to place a whole chicken in a crock pot and pour a bottle of apple butter over it and let the chicken cook on low all day long. The spiced apple butter makes the chicken sooo incredibly juicy and is the perfect way to enjoy chicken in the fall and winter months.

Try it, I’m sure you’ll love it as much as my family does.

Ingredients

8 pounds apples {I used several different varieties}
1 cup water or apple juice {I used water}
1 cup sugar
3 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Directions Wash, dry and quarter your apples. Toss apples, water, sugar, and spices in an 8 quart pot and bring to a boil. Once you reach a boil, stir the apples, reduce the heat to a simmer and cook until the apples are tender {about 20 minutes}, stirring often.

Once the apples are soft, carefully spoon them in to a food mill to separate the peels, stems and seeds. Place the apple mixture in a crock pot and cook on low for 6 – 8 hours, stirring occasionally. Your house will smell awesome!!!

Once the apple butter has thickened and turned a dark brown color it’s time to can your loot.

Ladle the apple butter immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw on bands. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min.

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields 4 pints. Need a slow cooker? Amazon currently has the Hamilton Beach Stay or Go 6-Quart Slow Cooker on sale for $29.88 shipped and the reviews are great!

Filed Under: Canning 101, Recipe Tagged With: apple butter, apples, canning 101, recipe

Canning 101 – How to Make Homemade Applesauce

September 5, 2012 21 Comments

Yesterday I was lucky enough to find a roadside stand offering some very inexpensive apples {Between $.25 – $.50 per pound}. So this morning as soon as the kids were off to school I got busy, and started making applesauce.

Applesauce can be made to eat fresh, to freeze, or to can and store in the pantry for later in the year. I have always preferred to can my applesauce. Typically I will can my applesauce in pint jars. I know there a lot of people who prefer to can theirs in quart jars, but now that my kids are older, we don’t go through as much applesauce as we once did, so pint jars work best for us.

If you have never canned anything before, applesauce is a great place to start. The ingredient list is short, {apples, sugar, cinnamon} and it’s easy peasy to make.

Ingredients

8 pounds apples {I used several different varieties}
1 cup sugar
1/2 teaspoon cinnamon
water

Directions

Wash, dry and quarter your apples. Toss apples, water, sugar, and cinnamon in an 8 quart pot and bring to a boil. Once you reach a boil, stir the apples, reduce the heat to a simmer and cook until the apples are tender {about 20 minutes}, stirring every so often.

Once the apples are soft, carefully spoon them in to a food mill to separate the peels, stems and seeds.

Ladle the applesauce immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields 6 pints.

See More Canning Recipes

If you are looking for a food mill, Amazon has the Mirro Foley 3.5-Quart Stainless Steel Food Mill in stock and ready to ship.

Filed Under: Canning 101, Recipe Tagged With: apples, Canning, how to make applesauce, mavis butterfield, recipe

Canning 101 – Low Sugar Strawberry Jam Recipe with Pomona’s Pectin

September 3, 2012 11 Comments

A few of you suggested I give Pamoma’s Universal Pectin a try, and so this morning I did. Wowza! This stuff is great if you are looking for a way to make low sugar jam. I had no idea you could make jam with so little sugar and have it turn out so delicious. Seriously, my crappy British teeth will be thanking you for years to come. I don’t know who you are Pamona, but I love you.

Here is the recipe -

Ingredients

4 cups chopped strawberries
1 cup sugar
1 box Pamona’s Universal Pectin Powder

Directions

In a small bowl mix together 1/2 teaspoon calcium powder {found in the Pamona’s box with the pectin} with 1/2 water. Stir and set aside.

Chop strawberries to measure 4 cups.

Add strawberries, and 2 teaspoons calcium water together in a 6-8 quart sauce pot, stir well and bring to a boil.

Combined 1 cup of sugar and 2 teaspoons Pamona’s Pectin powder together in a bowl and once the strawberry mixture is boiling, slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {4} 1/2 pints. * You can double this recipe if you’d like.

See More of my Canning Recipes HERE

Pamona’s Pectin can be tricky to find. You’ll most likely find it at specialty stores like Whole Foods and PCC Natural Markets. If you would rather order online here are a few options:

Pomona’s Universal Pectin {Pack of 6} $22.48/$3.74 each ~Amazon

Pamona’s Universal Pectin $4.05 per box ~ Vitacost {Go HERE to get a $10 credit}

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade apple pie jam.

If you need a tool kit, I use one similar to this one.

Filed Under: Canning 101, Recipe Tagged With: canning 101, jam recipe, Low Sugar Strawberry Jam Recipe, Pomona's Pectin, recipe, straberries

Canning 101 – Apple Pie Jam Recipe

September 2, 2012 21 Comments

Last week when I made carrot cake jam, a few of you suggested I try making apple pie jam. Um hello, my son LOVES homemade apple pie so I figured he would LOVE his own batch of apple pie jam.

Since Monkey Boy has been a little boy, I’ve always made him his own stash of strawberry jam for his PB & J sandwiches every summer. And well now, we can add apple pie jam to the list of his “must haves.”

Not only did my son love this jam, but we all did. And my house now smell like a giant apple pie factory.

This recipe is a keeper! Try, you’ll see.

Ingredients

4 cups diced apples {I used a mixture of Granny Smith and Pink Lady}
2 tablespoons lemon juice {I used botled}
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 box pectin
4 cups granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon unsalted butter

Directions

Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.

Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

See More of my Canning Recipes HERE

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade apple pie jam.

If you need a tool kit, I use one similar to this one.

Filed Under: Canning 101, Recipe Tagged With: apple pie jam, apples, canning 101, How to Can

Canning 101 – Carrot Cake Jam Recipe

August 29, 2012 40 Comments

Yesterday, Jennifer O left me this comment…

“I bought a tiny jar of homemade jam at a local farmer’s market for $9! Yes, expensive but it was Carrot Cake Jam, and the best I’ve ever had (I’m a bit of a jam enthusiast and this one make me swoon). I’ll be paying them another $9 at some point, I’m sure.

Carrot Cake Jam? Never heard of it. But I found an awesome recipe, so guess what? I whipped up a batch of the stuff this morning. Hole Lee Crap! What have I been missing all my life? Not only does my house smell incredible… But this carrot cake jam… Is Da’ Bomb!

Go find some carrots people… And make this today!

Ingredients

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Directions

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Taste of Home Farm Fresh Favorites: Cook It, Can It, Freeze It $10.98 ~ Amazon

With 300+ recipes for the most popular produce including corn, tomatoes, peppers, apples, berries and much more plus methods for freezing and canning to help help you preserve its goodness, this book will help you get more nutritious, healthy vegetables and fruits into your meals and help you save money by preserving them yourself. ~ Amazon

Filed Under: Canning 101, Recipe Tagged With: Canning, canning 101, Carrot Cake Jam Recipe, carrots, jam, recipe, taste of home

Canning 101 – Cinnamon Plum Jam Low Sugar Recipe

August 28, 2012 6 Comments

Remember those free plums we picked up the other day? Well this morning I whipped up a batch of cinnamon plum jam using a low sugar recipe. Even though I’ve canned enough jam this summer to last the next year or two, I just can’t stop trying new jam recipes when I find them.

I think all the fruits and vegetables we’ve been eating are finally starting to get to me. My inner pilgrim is shining through, and at this pace I fully expect to be darning socks and salting mackerel by Christmas.

Here is the recipe-
Ingredients

4 cups chopped plums {I left the peels on}
1/4 cup lemon juice {I used bottled}
1 1/2 cups sugar
4 1/2 tablespoons Ball Low Sugar Pectin
1/4 teaspoon ground cinnamon

Directions

Measure 4 cups chopped plums into 6- or 8-qt. sauce pot. Add pectin and stir. Add lemon juice.

Bring plum mixture to a full rolling boil, reduce heat, and stir in sugar. Return to a full rolling boil and boil for 4 minutes, stirring constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon. Stir in cinnamon.

Looking for more unique jam recipes? Check out The Blue Chair Jam Cookbook By Rachel Saunders. Amazon currently has it on sale and the book has great reviews.

And if you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my jam. If you need a tool kit, I use one similar to this one.

Filed Under: Canning 101, Recipe Tagged With: Canning, canning 101, gleaning, low sugar canning recipes, Mavis, one hundred dollars a month, plum jam recipe, plums, recipe

Canning 101 – How to Make Rosemary Jelly

August 21, 2012 14 Comments

I spotted this recipe for Rosemary Jelly on the Taste of Home site and immediately decided to make it. Although I have Rosemary growing in the garden, I really have no idea what to do with it besides dry it and use it as a spice. So when I saw a recipe for Rosemary Jelly, I got excited knowing it would be a great staple to have on hand around during the holidays.

The recipe and directions could not be easier and making it was a snap.

I hope you like it.

Ingredients
1-1/4 cups boiling water
2 tablespoons minced fresh rosemary
3 cups sugar
1/4 cup cider vinegar
1 pouch (3 ounces) liquid fruit pectin
2 to 3 drops green food coloring

Directions

In a small saucepan combine 1 1/4 cups boiling water and rosemary. Cover and let stand for 15 minutes.

Strain, reserving liquid.

If necessary, add water to measure 1-1/4 cups.

Place liquid in a large saucepan, add sugar and vinegar. Bring to a full rolling boil over high heat, making sure to stir constantly. Addliquid pectin, stirring until mixture boils. Boil and stir constantly for 1 minute.

Remove from the heat, skim off foam and add food coloring.