Strawberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Strawberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan. 

Remove the Greens, Wash and Drain the Strawberries.  Use only ripe firm strawberries.

Put the strawberries in the boiling water, and boil for about 1 minute.  This will blanch the strawberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the strawberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched strawberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

Bottled Raw Blueberries (1 Quart)

Ingredients:

Approximately 4 cups Fresh Blueberries

Water
Sugar

Directions:

Raw packing your fruit is probably the easiest way to preserve your favorite fruits.

Rinse and drain your blueberries, removing any mushy ones.  Put the blueberries directly into your COLD mason jar.

Make a simple syrup using the syrup ratio chart.  Pour the syrup over the blueberries.  Remove any air bubbles.

Add the boiled lid and ring to the jar.  Place in a boiling water bath.  Process for 20 minutes.

Let cool on a wire rack overnight.

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

Bottled Blueberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Blueberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan.

Wash and Drain the Blueberries.  Remove any mushy blueberries from the batch.

Put the blueberries in the boiling water, and boil for about 1 minute.  This will blanch the blueberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the blueberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched blueberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

How to Blanch Fruit

Blanching fruit is simple and straight forward.  The purpose of blanching fruit is to remove the outer skin, that can become tough and chewy when cooked.  Blanching is frequently used for fruit like peaches and apricots.

• Simply bring a large pot of water to a good rolling boil. 
• Place the fruit in the boiling water in small batches. 
• Allow the fruit to swim in the boiling water for 10-30 seconds.  (Some fruit may need to be blanched for longer to remove the skin...REMEMBER, the greener the fruit the longer you will need to blanch it to remove the skin). 
• Remove the fruit from the pan of boiling water, and place in a bowl of ice water. 
• Allow the fruit to cool before handling.
• Peel the fruit.  The skin should separate easily from the fruit when blanched properly.
• The fruit can then be sliced & pitted before continuing with your recipe.

Boiling Water Bath Canning Processing Steps

Boiling Water Bath Canning Processing Steps

Canning Processing Charts

Canning Processing Charts

Bottled Peach Pie Filling

Bottled Peach Pie Filling

Ingredients:

Fresh Sliced Peaches

1 cup Sugar

1/4 cup + 1 Tbls. Clear Jel starch (recommended) OR 4 Tbls. Cornstarch

3/4 cup Water

1/8 tsp.  Cinnamon

1/8 tsp. Almond Extract

1/4 cup Lemon Juice

Directions:

Blanch and slice enough peaches as necessary to fill 2 quart jars.  Combine other ingredients in a saucepan and heat until thickened.  Pour sauce over the peaches in the jar.  Swirl the jar to remove any air bubbles.  Process in a boiling water bath canner for 35 minutes.

Bottled Apple Pie Filling

 

Apple Pie Filling

Ingredients:

• 2 & 1/3 cups white sugar

• 1/2 cup and 1 teaspoon Clear Jel
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon salt
• 5 & 1/4 cups water
• 1 tablespoon and 1 & 3/4 teaspoons lemon juice
• 1 drops yellow food coloring
• 3 pounds apples

Directions:

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch head-space.

Fill jars with hot syrup, and gently remove air bubbles with a non-metallic knife.

Put lids on and process in a boiling water bath canner for 20 minutes.

Bottled Cherries – Pits In

I bottled the cherries with pits in since the cherries were very ripe, and I didn't want to them to spoil.  The process is very simple and hassle free. 

• Simply remove the stems and place the cherries in your quart jars. 
• Prepare a thin syrup by boiling water and sugar together. 
• Pour the syrup over the cherries. 
• Remove the air bubbles from the jar by swirling the cherries in the syrup.
• Boil your lids, screw on the lids and rings, and place in the water bath.
• Process in a boiling water bath for 25 minutes.

Vanilla Apricots

Bottled Apricots with Vanilla

Ingredients:

about 3 pounds firm but ripe apricots
2/3 cup sugar
1/2 cup freshly squeezed lemon juice
1 1/2 cups water
2 whole vanilla beans

Directions:

1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and remove their skins using a small sharp knife or your fingers, if they come easily. Leave to cool.

2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.

3. Add the apricots to the syrup, in batches, if necessary, and poach (simmer on low heat) for 10 minutes.

4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar.

5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner for 30 minutes.

6. Store in a cool, dark, dry place for one month before eating. Use within 12-18 months.

Strawberry Freezer Jam

Strawberry Freezer Jam

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups  sugar, measured into separate bowl

3/4 cup water

1 box  SURE.JELL Fruit Pectin

RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.

Strawberries de-greened and rinsed in the sink

Strawberries crushed and ready for measuring

Strawberries measured in with the sugar               

Strawberries mixed with the sugar

STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.