Mixed Berries Jam

Submitted by jimwcoleman

This is a great recipe for when you have different berries and wish to mix them together in a jam. On our property, we have currants, blueberries, huckleberries, blackberries, salmonberries ... and lots more! Sometimes, it's fun to just throw them all together!

First off, I assume you know something about home canning. If not, there are tutorials on this website to help you along.

You will need:
1) Four cups berries of your choice
2) One package of liquid pectin
3) Three cups sugar
4) 6 or 7 half-pint canning jelly jars

Home-canned Tomatillo Salsa

Submitted by jimwcoleman

This is a home-canning recipes. Makes roughly 2 pints.

5 1/2 cups of chopped tomatillos (25-30)
1 cup chopped green chili
1 cup chopped sweet onion
4 minced garlic cloves
2 tbs chopped cilantro
2 tbs cumin
1/2 tsp salt
1/2 cup white vinegar
1/2 tsp red pepper flakes
1 tbs lime juice

Combine all ingredients in a saucepan and heat to a boil. Hot pack into jars, leaving 1/2 inch headspace. Wipe rims, remove excess air. Process 15 minutes.

Home-canned Wine Jelly

Submitted by jimwcoleman

2 cups red or Zinfandel wine
3 cups sugar
1 (3 oz.) package liquid fruit pectin

Combine wine and sugar in a heavy saucepot. Bring to a roiling boil over high heat, stirring constantly. Mix in the pectin and return to a roiling boil for one minute exactly, stirring continuously.

Pour into hot, sterilized canning jars and process for 5 minutes.
Recipe credit: Variety of sources.

Comments: This recipe may be doubled.

Home-canned Jalapeno Jelly

Submitted by jimwcoleman

4 cups of finely diced, seeded peppers (note, for variety, mix some colored peppers in with your jalapenos)
1 cup of apple cider vinegar
1.75 oz powdered pectin (Sure-Jell, yellow box).
5 cups sugar

Prepare boiling water bath and sterilize all jars, lids and rings.

In a saucepan, combine peppers and vinegar. Blend in pectin and bring to a roiling boil. Add sugar and return to a roiling boil. Cook one minute.

Fill jars and process for 15 minutes.

Home-canned Onion Marmalade

Submitted by jimwcoleman

3 pounds onions (about 10 large), peeled and sliced thinly
1/4 cup olive oil
6 sprigs of fresh rosemary
2 sprigs fresh (or dried) thyme
3 bay leaves
3 to 4 teaspoons kosher salt
1/2 teaspoon red chili flakes
Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/8 cup red wine
1/2 cup honey
1/4 cup white sugar

Home-canned Pears

Submitted by jimwcoleman

Remove peels and core. Some pack pears sliced; I tend to cube them, and place them in a bowl of lemon water to prevent browning.

Place prepared pears in a pan with white grape or apple juice. Bring to a boil for five minutes, stirring often.

Pack into pint jars and fill with juice, leaving 1/2 inch headspace. Seal jars and hot water bath for 20 minutes.

Home-canned Tomatoes

Submitted by jimwcoleman
Photo of home canned tomatoes
Photo of home canned tomatoes

Photo of home canned tomatoes

There are a lot of things you can do to try to match Jim's famous home canned stewed tomatoes. But here are a few guidelines.

For one, tomatoes are not acidic, so you can't pressure cook them and expect good flavor. You also can't hot water bath them and expect them not to spoil. So what can you do?

Scald them in boiling water to remove skins.

Home-canned Pickled Eggs

Submitted by jimwcoleman

Hard boil eggs that are three to four weeks old (most store bought eggs are already at this age. Fresh eggs will NOT work unless aged, as they don't peel well).

Peel eggs, and pack into jars. I will not use anything larger than a pint jar - typically I will use a half pint jar and pack two or three eggs into it.

Add spicing. This can be a combination of many things: 2 peppercorns per egg, a generous dash of hot sauce, such as Tabasco or Spontaneous Combustion, mustard seed, and a bit of curry powder.

Home-canned Dilly Beans

Submitted by jimwcoleman

Properly canned, these tart, crunchy dilled beans will keep for months -- the perfect holiday or housewarming gift.

2 pounds fresh green beans, trimmed
8 to 10 sprigs of fresh dill
4 medium cloves garlic, sliced vertically
4 cups cider vinegar (5% acidity)
2 cups water
3 tablespoons coarse or pickling salt
1-1/2 teaspoons fennel seeds
1 teaspoon hot red-pepper flakes

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