After paying close to six dollars for jam that was organic and didn’t have high fructose corn syrup in it or dye, I decided that my house would only have fresh jam. I could spend the 45 minute drive and $6/pint for this great jam at a nearby farm or I could learn to jam myself. With it being summertime, I couldn’t ask for a better season to start creating jam with all the fresh berries around.
I read on how to do it and purchased the mason jars needed. However, I could not locate pectin to save my life. I’d ask and look in the baking section and every place else but right next to where I bought jars. Finally I had my pectin and luckily enough for me, Bountiful Baskets had a raspberry add-on one week and I took full advantage.
I had bought pectin and no cook pectin to try them both. After experimenting, my conclusion is – use the original pectin. No cook made it liquidy and much more of a jelly consistency.
Recipe for jam:
- 1 1/3 c. fruit
- 1 1/2 tbsp. pectin
- 1 c. sugar
The recipe above makes two pints, so I tend to multiply it, but warning try to not make more than ten batches at once. After I tasted how good the raspberry jam tasted I fell in love and wanted to try my hand at more flavors. I bought some strawberries from the store and that went well, so a couple weeks later BB had a strawberry add-on deal and I took advantage. That week we also got a bunch of kiwi in our baskets. Hrm, kiwi/strawberry jam, why not?! It was great… My favorite so far is blackberry/strawberry and raspberry/kiwi.
So here’s whatcha do …
Put all your fruit you are using in a pan on the stove and turn on the heat to medium-high and mash the berries. I use my Braun Hand Blender, which blends it well yet leaves some good chunks of berries.
Add the pectin in three batches and after each one, mix well. I use a whisk for this and the rest of the process and it works well. Bring to a boil that cannot be stirred down, then add sugar all at once. Whisk well and make sire there are no sugar clumps. Bring to boil to a point where again, it can’t be stirred down and then boil for one minute.
Once done, laddle jam into mason jars leaving 1/2″ headspace and can using the water boil method. I add labels for easy reading and because jam makes for great presents. I also use them for donations and have sold some, which helps recoup the mason jar expense.
Flavors thus far: Raspberry, Strawberry, Blueberry, Blackberry, Black/Raspberry, Straw/Raspberry, Mixed Berry, Strawberry/Kiwi, Raspberry/Kiwi, Straw/Raspberry/Kiwi, and Black/Strawberry.
I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat. I first made some with peppered bacon and the latest I created included ham.
First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up. In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt. Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.
Pressure can for 75 minutes at 11 pounds.
Raw ingredients loaded into the jar:
After being pressure canned:
It’s fall time when the selection of apples is plentiful and the weather begins to cool enough that homemade applesauce tastes just perfect.
Get a large selection of apples, they can vary in kind. I prefer Macintosh apples but they are only in season during the fall and hard to find out here in Arizona. I can every now and then and they aren’t cheap. So sometimes it’s good to get a mixture of many apples, saves in money and really adds a good taste.
I use my Apple Slicer to make things much easier.
And just push down and it will keep the core separate. Works wonders for $1.99.
Boil water in a large pot. Add as many apples as you wish, however I warn you that to make a decent amount you need about a dozen of apples. It’s worth to make extra as you just store it in the fridge. Is great to send with the kids to school for lunch.
Once they are soft, drain and place back in pot. Mix up well, I use my Braun Hand Blender and still leave some chunks in it. I add cinnamon across the top and mix that up well. Then you are ready to serve. Is delicious with a nice pork loin or shoulder.
Put in desired eggs into pan and add cold water to be 1 inch above eggs. Bring water to boil and once to a boil remove from heat. Cover and let sit for exactly 17 minutes. Once time is up, transfer eggs into bowl of ice water. Keep in there for two minutes, while the eggs are chilling bring water back to a boil. After two minutes, transfer back to boiling water for 10 seconds. Transfer back to ice water and let sit for 15-20 minutes.
Chilled eggs are much easier to peel, so make sure they are completely cooled.
The perfect hard boiled egg has a tender white, and a yolk properly set. there is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
These are super yummy …
4 slices of cooked bacon cut into small pieces
1 large can of Bush’s Baked Beans
1 regular size can of black beans
1/2 green bell pepper chopped
1/2 onion chopped
1/3 c packed brown sugar
3 garlic cloves minced
Hot peppers of your choice (I do a mixture of cayenne, jalapeno, and red hot cherry peppers)
Ketchup
Spicy mustard
Salt & Pepper
1/2 cup BBQ Sauce
Mix together in iron skillet and place on grill on INDIRECT heat for about an hour. After thickened and bubbly, remove and let sit 10-15 minutes. Mix together and yummy! This is perfectly fine to store for leftovers … tastes just as good reheated.
Merry Christmas to all! Stuff your bird with this family favorite and your family will clean the tabl
I use this in my turkeys, roasted chickens, and just as a side. If you want it as a side dish, cook at 450 degrees for about 10 minutes or until the top is a little crunchy.
Saute celery, onions and pepper in butter until tender. Stir in sage and salt and pepper.
In mixing bowl pour mixture over croutons and stir. Gradually add water and stir. You do not want it to be too wet, so go slow on the water and stir well in between, you’ll be surprised how much water a crouton can soak.
Stuff into bird or spray glass pie pan (works the best) and bake at 450 degrees.
