Grape Jelly

Grape Jelly so easy and so tasty. It is my daughter's favorite. Makes 5 Cups.

Ingredients:
3 Cups of unsweetened Grape Juice
1 package of powdered pectin
4 1/2 Cups Sugar

Utensils:
Jars
Sauce Pan
Mixing Spoon
Water Bath Canner

Wash the jars with hot water. Boil the lid to soften the seal, leave it in the water until it is needed. Fill the water boiler half full and bring to a boil. In a sauce pan bring the grape juice to a boil. Add the pectin. Once dissolved, add the sugar, and stir until it dissolves. It should come back up to a boil. Let boil for 1 minute stirring constantly. Remove from heat. If foam developed skim off with a spoon. Put the jelly into each of the jars leaving 1/2 inch space at the top. Wipe the top of the jar clean and place the top on. Place the rack for the canner inside and place the jars on the rack. The jars should be covered by water by at least an inch. Add boiling water if necessary. Place the canner lid and let boil for 10 minutes. (aka process for 10 minutes) Then turn the heat off and take the lid off of the canner. Let cool for 5 minutes than remove the jars. Place them on a towel at least 1 inch apart and let cool completely 12-24 hours. The canning process will have been successful if the lid does not pop up and down anymore.

Freezer Raspberry Jam

I love freezer jams. They are tasty! Makes 7 Cups.

Ingredients:
3 Pints Raspberries
5 1/4 Cups Sugar
1 Box of Pectin
3/4 Cup water

Utensils:
Jars
Potato Masher
Mixing Bowl
Sauce Pan

Make sure the jars are clean and ready for when they are needed.

To prepare the raspberries, mash them with a potato mashers. It is easiest to add it cup by cup at a time. Once mashed, add the sugar and mix well. Let stand for 10 minutes. In a sauce pan bring the water to a boil and add the pectin, stir for 1 minute while it is boiling. Then add the water solution to the fruit mixture. Stir until everything is dissolved, about 3 minutes. Then place the jam into the jars. Leave 1/2 inch space at the top (head-space). Let the jam stand for 24 hours until it sets. It will refrigerate up to 3 weeks and will store in the freezer for 1 year.

Strawberry Jam

I have made this jam and liked how simple it was.
Yields about 4 pints

Ingredients:
6 Cups Sugar
2 Quarts Strawberries

Utensils:
Water Bath Canner
Mason Jars and Lids
Sauce Pan
Potato Masher
Large Bowl
Mixing Spoon


Wash and drain the strawberries. Remove the stems. Cut the strawberries in half or into fourth (easier to crush). Then place them in a bowl and crush. It is easiest to add a small amount of the strawberries at a time to crush them. Combine the strawberries and the sugar in a sauce pan. Bring to a boil until all the sugar has dissolved. Then let it cook until it reaches the gelling point. Make sure to stir frequently the enter time. Once the gelling point is reached, remove it from the stove. If any foam developed skim it from the top with a spoon.

While the jam is cooking down make sure the jars are washed with hot water. Boil the lid to soften the seal, leave it in the water until it is needed. Fill the water boiler half full and bring to a boil. Put the jam into each of the jars leaving about a 1/2 of an inch in the top. (1/2 in head-space). Wipe the top of the jar clean and place the lid on top. Place the rack for the canner inside and place the jars on the rack. The jars should be covered by water by at least an inch.. Add boiling water if necessary. Place the canner lid and let boil for 15 minutes. (aka process for 15 minutes) Then turn the heat off and take the lid off of the canner. Let cool for 5 minutes than remove the jars. Place them on a towel at least 1 inch apart and let cool completely 12-24 hours. The canning process will have been successful if the lid does not pop up and down anymore.

Make sure you write the date on the lid and they will be good in the jar for 5-10 years.
**Never eat anything that the lid has not be sealed the whole time. If it pops up and down just throw it away.

Gelling Test

When canning jams or jellies you need to learn what the sheeting or gelling point is. When stirring, lift the spoon out of the mix, the syrup should slide off as a sheet. It should not drip off. Once it seems to be at the sheeting or gelling point. Put a small amount of it on a chilled plate and put it in the fridge. Once it is at room temperature, check it consistency. If it is as thick as you want, then you are done. If not, let it cook some more and repeat the process the checking process.

This is not at gelling point.


This is at gelling point. The drops are coming off in a sheet together.

Fruits and Veggies

The summer is ending and that means fruits and vegetables are going on sale. Sometimes really on sale! That also means if you have a garden you have probably accumulated like 30 tomatoes that will start to spoil soon if you don't do something with the,The other day I saw strawberries a dollar a pound. When fruits and veggies go on sale that means canning time. I will start with some jams and go through to canning whole fruits.

Lets begin canning!

To start canning there are a couples of things you will need depending on what you decided to can. These are just some pictures they are not the exact brands you need to buy:

To do fruits and jams you need a water bath canner.




To do vegetables and meat you need a pressure canner.




To do something that needs to stay dry like nuts, you need a vacuum sealer.




You will also need the jars you plan on putting the items you process in.




Also needed will be Mason Jar lifters. They will keep you from burning your hands.




There are lots of other handy gadgets but they are technically not needed. One that I like and use a lot is a large funnel. Its practical but not mandatory.