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Canned Rhubarb
Ingredients
1 ½ to 2 pounds rhubarb, chopped into 1 inch pieces
½ to 1 cup sugar (I used ¾ cup)
Directions
1. Add the rhubarb and sugar into a large sauce pot. Mix the sugar and rhubarb well. Allow the rhubarb to rest for 3 hours in a cool place.
2. Heat the sauce pot over medium heat. Boil the rhubarb for 30 seconds.
3. Ladle the hot rhubarb into jars leaving ½ inch head space. Place a lid on the jar and fingertip tighten the two piece cap.
4. Process 15 minutes in a boiling water canner.
Strawberry Rhubarb Jam
Ingredients
2 cups crushed strawberries
2 cups chopped rhubarb
1 package powder pectin
¼ cup lemon juice
5 ½ cups sugar
Directions
1. Put strawberries, rhubarb, and pectin in a heavy bottomed sauce pot. Bring the mixture to a boil over medium high heat.
2. Slowly add the sugar while stirring constantly.
3. Once the sugar is dissolved, bring the solution back to a boil. Boil hard for 1 minute.
4. Remove the jam from the heat and quickly ladle into hot, sterile jars leaving ¼ inch head space.
5. Place the lids on the jars and adjust the two piece cap until finger tip tight.
6. Process 10 minutes in a boiling water canner.
7. Remove the jam from the canner and allow to cool completely. The jam may take several days to set completely. Mine took 48 to completely set and have an actual jam texture.
Strawberry Jam
Ingredients
5 cups crushed strawberries (about 5 lbs)
1/4 cup lemon juice
6 tbsp powdered pectin
7 cups granulated sugar
8 half pint jars with lids and bands
Directions
1. Combine strawberries, lemon juice, and pectin to a large pot on high heat. Bring the strawberry mixture to a boil, about 3 minutes, while stirring constantly with a wooden spoon.
2. Add the sugar to the strawberry mixture, and stir. Boil the mixture hard for 1 minute while stirring constantly.
3. Remove the jam from the heat, and skim off the foam.
4. Allow the jam to rest for 5 minutes before ladling the jam into hot sterile jars leaving 1/4" head space. Wipe the rim, place a hot lid on top, and adjust the band until finger tip tight.
5. Process in a boiling water canner for 10 minutes.
6. Remove the jars from the boiling water canner and allow to cool for 24 hours. Check the seal of the lids by pushing down on the center of the lid (the lid should not move up or down when being pushed) before storing in a cool, dry, dark place.
Chocolate Strawberry Sauce
Ingredients
1/2 cup sifted unsweetened cocoa powder
6 tbsp powdered pectin
4 1/2 cups crushed strawberries
6 3/4 cups granulated sugar
4 tbsp lemon juice
Directions
1. Boil water in boiling water bath. Simmer the lids in a small sauce pot with water. Do not boil the lids. Heat the jars in simmering water or wash them in the dishwasher with the heated dry on. Either way the jars need to be hot. Set the bands aside for later use.
2. Mix the cocoa powder and pectin in a small bowl and set aside.
3. Mix the strawberries and lemon juice together in a sauce pot. Add the pectin mixture to the strawberry mixture while whisking the entire time. Heat the mixture until boiling. Stir frequently. Quickly add the sugar to the mixture and bring back to a boil while stirring frequently. Boil hard for 1 minute. Take the mixture off the heat and remove and bubbles.
4. Ladle the strawberry mixture into the hot sterile jars. Leave a 1/4" head space. Place the lid on the jar. Screw the band onto the jar until fingertip tight.
5. Process in a boiling water canner for 10 minutes. Remove the jars from the canner and allow them to cool completely for 24 hours. After 24 hours, check the seal. You should not be able to move the lid up and down when you press on the center. If you can move the lid up and down, then reprocess for another 10 minutes. If the jars are good, then label the jars and put them away.
Blueberry Pie Filling
Ingredients
5 cups blueberries
¾ cup sugar
3 tbsp Clear Jel (NOT Sure Jel)
1/4 cup water
2 tbsp lemon juice
Directions
1. Add the Clear Jel, sugar, water, and lemon juice to a large sauce pot. Bring the mixture to a boil while stirring constantly with a wooden spoon
2. Add the blueberries to the boiling mixture. Gently stir constantly. Once the jel comes back to a simmer the blueberry pie filling will thicken. Continue to cook the blueberry pie filling until it is thick and gooey.
4. Ladle the hot blueberry pie filling into a quart jar. Leave 1 inch head space. Process in a boiling water canner for 30 minutes.
Dill Pickles
Ingredients (makes 7 pints)
4 pounds 4 inch cucumbers
6 tbsp canning salt
4 ½ cups water
4 cups vinegar (I used white)
14 heads of fresh dill
3 ½ tsp mustard seed
14 peppercorns
Directions
Wash cucumbers; drain. Cut cucumbers into ¼-inch crosswise or lengthwise slices; discarding blossom ends. Combine salt, water and vinegar in a large sauce pot; bring to a boil. Pack cucumbers into hot jars, leaving ¼-inch head space. Add 2 heads of dill, ½ tsp mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch head space. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Allow 4 to 6 weeks for fresh packed foods to cure and develop a satisfactory flavor.
Bloody Mary Mix
Ingredients (makes 2 quarts)
8.5 cups tomato juice
3 bell peppers, sliced and seeds removed (I used red bell peppers)
3 carrots, sliced
3 ribs celery, diced
2 onions, diced
4 garlic cloves, diced
50 stems parsley
1 tbsp celery seed
1 inch piece of ginger, bruised
1 Jalapeno, chopped (I left the seeds in to make the mix spicier)
3 Serrano peppers, chopped (I left the seeds in to make the mix spicier)
1 tbsp Worcestershire sauce
1/4 cup sugar
1 tsp salt, iodine free
Bottled Lemon Juice
Directions
1. Place all the ingredients in a crockpot except the lemon juice and set on high. Cook for 1-2 hours.
2. Strain the tomato juice through a fine mesh sieve. My sieve allowed some fine particles of tomato fiber to escape through allowing for the excellent consistency that I mentioned above. For a more liquid Bloody Mary Mix add a double layer of cheese cloth on top of your fine mesh sieve.
3. Ladle the hot Bloody Mary Mix into quart jars leaving ½” head space. Add 2 tbsp of lemon juice per quart jar to the Bloody Mary Mix leaving ½” head space.
4. Place the lids on top of the jars and adjust the two piece caps. Process in a boiling water canner for 40 minutes.
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