Baked Beans

1 lb Pinto Beans

½ cup chopped Onoins
2 cups Water

2 tbsp Brown Sugar

½ cup Molasses

1 ½ tsp Mustard Powder

1 tsp Kosher Salt

1 tsp Pepper

2 cups Ketchup or BBQ Sauce

1 cup Maple Syrup

2 cups water

½ cup  Cider Vinegar

Healthy Dash of Liquid Smoke

Add dry beans to Dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 cups of fresh water and add the onions. Cook the beans again for 15 minutes at a full boil.

In the meantime, in another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup or BBQ, maple syrup, mustard, liquid smoke and brown sugar, cook to get a slow boil. It should be sweet tasting but not thick.

Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture. Once all the jars are filled ladle the sweet sauce into the jars leaving 1" headspace to leave room for expansion. Process the jars in a pressure canner at 11 pounds of pressure for 75 minutes.

Homemade Honey Mustard

1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tsp. sugar
1 cup honey
  

Instructions:

Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking overnight.

Add the sugar and honey to the seeds mixture. Blend mixture until it reaches desired consistency, adding water if needed. Ladle into quarter pint jar and process in water bath for 15 minutes. The mustard will at first seem extremely spicy, but will mellow out after about a week.

Home Canning - Pickled Jalapeño Rings

3 pounds jalapeño peppers
1½ cups pickling lime
1½ gallons water
7½ cups cider vinegar (5%)
1¾ cups water
2½ tablespoons canning salt
3 tablespoons celery seed
6 tablespoons mustard seed
Procedure:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.



1.
Wash peppers well and slice into ¼" thick slices (a mandolin slicer works well). Discard stem end. Mix 1½ cups pickling lime with 1½ gallons water in a stainless steel, glass or food grade plastic container. Avoid inhaling lime dust while mixing the lime-water solution. Soak pepper slices in the lime water, in refrigerator, for 18 hours, stirring occasionally (12 to 24 hours may be used).





2.
Drain lime solution from soaked pepper rings. Rinse peppers gently but thoroughly with water. Cover pepper rings with fresh cold water and soak, in refrigerator, 1 hour. Drain water from peppers.





3.
Repeat the rinsing, soaking and draining steps two more times. Drain thoroughly at the end.





4.
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.





5.
Place 1 tablespoon mustard seed and 1½ teaspoons celery seed in the bottom of each clean, hot pint jar. Pack drained pepper rings into the jars, leaving ½-inch headspace.





6.
Bring cider vinegar, 1¾ cups water and canning salt to a boil over high heat. Ladle boiling hot brine solution over pepper rings in jars, leaving ½-inch headspace. Make sure pepper rings are covered with brine.





7.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.





8.
Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Home Canning Orange Chili Marmalade

Makes about 8 (8 oz) half pints

You will need:
 2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
 Grated zest and juice of 1 lemon
 6 cups water
 3 dried habenero chili peppers
 9 cups granulated sugar
 8 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) COMBINE oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) BRING mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
4.) LADLE hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Maple-Walnut Syrup

Makes about 4 (8 oz) half pints

You will need:
 1-1/2 cups corn syrup
 1 cup pure maple syrup
 1/2 cup water
 1/2 cup granulated sugar
 2 cups walnut pieces
 4 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE corn syrup, maple syrup and water in a stainless steel saucepan. Add sugar and heat over medium, stirring until dissolved. Increase heat to medium-high and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
3.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Strawberry Jam (light)

Makes about 6 (8 oz) half pints
You will need:
 4 cups crushed strawberries
 1 cup unsweetened white grape juice
 1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
 6 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Home Canning Berry-Cherry Jam (light)

Makes about 6 (8 oz) half pints
You will need:
 2 cups crushed strawberries (about 2 1-lb containers)
 1 cup finely chopped sweet cherries (about 1.5 lb)
 1 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
 1 cup unsweetened white grape juice
 1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
 6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Home Canning Lemon-Sage Wine Mustard

Makes about 5 (4 oz) jars

You will need:
 1 bunch fresh sage
 3/4 cup dry white wine
 3/4 cup yellow mustard seeds
 1 cup white wine vinegar
 Grated zest and juice of 2 large lemons
 1/2 cup liquid honey
 1/4 tsp salt
 5 (4 oz) glass preserving jars with lids and bands

Directions:
1.) FINELY CHOP enough sage leaves to measure 1/3 cup and set aside.
2.) COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
3.) TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
6.) TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
7.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Kiwi Daiquiri Jam

Makes about 4 (8 oz) half pints
You will need:
 2 cups crushed peeled kiwifruit (about 5 medium)
 2/3 cup unsweetened pineapple juice
 1/3 cup lime juice
 1 1.75-oz pkg Ball® Original Fruit Pectin
 3 cups sugar
 1/4 cup rum
 3 drops green food coloring, optional
 4 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip
For even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.

Home Canning Jalapeño Jelly

Makes about 5 (8 oz) half pints


You will need:
 12 oz jalapeño peppers (about 12 med)
 2 cups cider vinegar, divided
 6 cups sugar
 2 (3-oz each) pouches of Ball® Liquid Fruit Pectin
 Green food coloring, optional
 5 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® Liquid Fruit Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.

Home Canning Italian-Style Tomato Sauce

Makes about 3 (16 oz) pints

You will need:
 8 cups fresh plum tomato purée
 2/3 cup finely chopped onion
 2/3 cup finely chopped celery
 1/2 cup finely chopped carrot
 2 cloves garlic, finely chopped
 4 tbsp bottled lemon juice
 2 tsp salt
 1/2 tsp freshly ground black pepper
 1/2 tsp hot pepper flakes
 3 (16 oz) pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Hot Chipotle Salsa

Makes about 4 (16 oz) pints or 8 (8 oz) half pints
You will need:
 5 14.5-oz cans petite diced tomatoes
OR
 4 lb fresh tomatoes (about 12 medium) to yield 9 cups finely diced
 1 1.5-oz pkg Ball® Simple Creations® Hot Chipotle Salsa Mix
 4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) COMBINE tomatoes and contents of package in a medium saucepan.
2.) HEAT to a boil. Reduce heat and simmer 5 minutes.
3.) COOL to room temperature, about 30 minutes, before serving.
4.) REFRIGERATE up to 3 weeks.

Print This Recipe

Home Canning Honey-Spiced Peaches

Makes about 3 (32 oz) quarts
You will need:
 8 lb peaches (about 24 small)
 1 cup sugar
 4 cups water
 2 cups honey
 1-1/2 tsp whole allspice
 3/4 tsp whole cloves
 3 sticks cinnamon
 3 (32 oz) quart glass preserving jars

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
3.) COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
4.) PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
5.) LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Homemade Apple Juice

Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
 24 lbs apples, stemmed and chopped (about 72 apples)
 8 cups water
 6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands



Directions:
1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
2.) TRANSFER apples and juice, working in batches, to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT apple juice to 190°F in a clean large saucepan over medium-high heat.
5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Honey-Orange Slices

Makes about 3 (8 oz) half pints
You will need:
 3 cinnamon sticks broken into pieces
 1-1/2 tsp whole cloves
 1-1/2 tsp whole allspice
 2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
 Water
 1-1/4 cups granulated sugar
 1-1/4 cups liquid honey
 3 Tbsp. lemon juice
 3 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
3.) COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Corn Relish

Makes about 6 (8 oz) half pints
You will need:
 2 cups white vinegar
 2/3 cup sugar
 1 Tbsp salt
 4 cups cooked corn kernels (about 8 ears)
 2 cups diced mixed red and green bell peppers (about 2 large)
 3/4 cup diced celery (about 2 stalks)
 1/2 cup finely chopped onion (about 1 small)
 1 Tbsp dry mustard
 1 tsp celery seeds
 1 tsp ground turmeric
 6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Herbed Tomato Juice

Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
 25 lb ripe tomatoes (about 75 medium)
 Bottled lemon juice or citric acid
 Fresh dill, parsley or basil
 6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a in a food processor or food mill. Strain juice to remove peels and seeds.
3.) HEAT juice 5 minutes at 190°F. Do not boil.
4.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Herbed Seasoned Tomatoes

Makes about 6 (16 oz) pints
You will need:
 12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
 Water
 Spice blend(s), see below
 Bottled lemon juice
 Salt, optional
 6 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
3.) ADD specified quantity of your chosen spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
4.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Italian Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints

You will need:
 4 tsp basil
 2 tsp thyme
 2-1/2 tsp oregano
 1-1/2 tsp rosemary
 1-1/2 tsp sage
 1 tsp garlic powder
 1 tsp hot pepper flakes, optional

1.) ADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.



Mexican Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints

You will need:
 6 tsp chili powder
 2 tsp ground cumin
 2 tsp oregano
 2 tsp garlic powder
 2 tsp ground coriander
 1-1/2 tsp seasoned salt, optional

1.) ADD 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp.



Cajun Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints

You will need:
 3 tsp chili powder
 2 tsp paprika
 1-1/2 tsp onion flakes
 1-1/2 tsp garlic powder
 1-1/2 tsp ground allspice
 1-1/2 tsp thyme
 1 tsp cayenne pepper

1.) ADD 2 tsp of spice blend to each pint jar.

Home Canning Herbed Peas

You will need:
 1 1/2 to 3 pounds peas per pint
 Chervil
 Thyme
 Water
 Pint or quart glass preserving jars with lids and bands


Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH and rinse peas thoroughly. Drain. Shell peas and wash again. Place prepared beans in a large saucepan and cover with boiling water. Boil small peas (less than 1/4”), 3 minutes and medium peas (1/4” to 1/3”), 5 minutes. Drain. Rinse in hot water and drain again.
3.) PACK hot peas into hot jars leaving 1 inch headspace. Add 1/4 teaspoon chervil and 1/4 teaspoon thyme to each pint jar, 1/2 teaspoon chervil and 1/2 teaspoon thyme to each quart jar.
4.) LADLE boiling water over peas leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Home Canning Hearty Chili

Makes about 3 (32 oz) quarts or 6 (16 oz) pints

You will need:
 4 lb boneless beef chuck
 1/4 cup vegetable oil
 3 cups diced onion (about 4 medium)
 2 cloves garlic, minced
 5 Tbsp chili powder
 2 tsp cumin seed
 2 tsp salt
 1 tsp oregano
 1/2 tsp pepper
 1/2 tsp coriander
 1/2 tsp crushed red pepper
 6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
 3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands


Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.