Ingredients
1 small head cabbage, thinly sliced
1 teaspoon white sugar
6 slices bacon
5 tablespoons corn bread mix
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
2 fresh jalapeno peppers, seeded and julienned
salt and pepper to taste
Directions
Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.
Monday, August 30, 2010
Fried Dandelions
Ingredients
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter
Directions
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter
Directions
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
Southern Style Fried Okra
Ingredients
20 pods okra, sliced in 1/4 inch pieces
6 Yukon Gold potatoes, cut into 1-inch pieces
2 large sweet onion, cut into 1 inch pieces
1 (8.5 ounce) package corn bread/muffin mix (such as Jiffy®)
1 cup vegetable oil for frying
Directions
Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.
20 pods okra, sliced in 1/4 inch pieces
6 Yukon Gold potatoes, cut into 1-inch pieces
2 large sweet onion, cut into 1 inch pieces
1 (8.5 ounce) package corn bread/muffin mix (such as Jiffy®)
1 cup vegetable oil for frying
Directions
Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.
Fried Okra
Ingredients
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine flour, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the flour mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine flour, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the flour mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Sunday, August 22, 2010
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
Home Canning Green Beans Oriental
Makes about 6 to 8 servings
You will need:
2 (16 oz) pint jars green beans
1 10.5-oz can cream of celery soup
1 16-oz can bean sprouts, rinsed and drained or 1 lb fresh bean sprouts
1 8-oz can water chestnuts, drained and sliced
2 Tbsp soy sauce
1 3-oz can rice or chow mein noodles.
Directions:
1.) PREHEAT oven to 340°F.
2.) BOIL green beans in a large saucepan for 15 minutes. Drain. Lightly butter a 2-quart casserole dish.
3.) COMBINE soup, water chestnuts, bean sprouts and soy sauce in casserole dish. Add hot green beans and toss gently. Top with rice or chow mein noodles.
4.) BAKE at 340°F for 35 to 40 minutes or until edges are bubbly.
You will need:
2 (16 oz) pint jars green beans
1 10.5-oz can cream of celery soup
1 16-oz can bean sprouts, rinsed and drained or 1 lb fresh bean sprouts
1 8-oz can water chestnuts, drained and sliced
2 Tbsp soy sauce
1 3-oz can rice or chow mein noodles.
Directions:
1.) PREHEAT oven to 340°F.
2.) BOIL green beans in a large saucepan for 15 minutes. Drain. Lightly butter a 2-quart casserole dish.
3.) COMBINE soup, water chestnuts, bean sprouts and soy sauce in casserole dish. Add hot green beans and toss gently. Top with rice or chow mein noodles.
4.) BAKE at 340°F for 35 to 40 minutes or until edges are bubbly.
Home Canning Green Beans
You will need:
2 lb green beans per quart
Water
Salt, optional
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 beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.
3.) PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over beans 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 20 minutes for pints and 25 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.
Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out” stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.
2 lb green beans per quart
Water
Salt, optional
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 beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.
3.) PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over beans 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 20 minutes for pints and 25 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.
Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out” stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.
Home Canning Ginger Pear Preserves
Makes about 7 (8 oz) half pints
You will need:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated gingerroot
7 (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 pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
3.) LADLE hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. 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.
You will need:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated gingerroot
7 (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 pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
3.) LADLE hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. 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 Fresh Herb Jelly
Makes about 5 (8 oz) half pints
You will need:
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
1 cup water
1 cup white wine vinegar
1 1.75 oz pkg Ball® Original Fruit Pectin
5 1/4 cups sugar
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE herbs, apple juice, water and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
2.) TRANSFER herb mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 3 1/4 cups herbed juice.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) TRANSFER herb juice to a clean large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center 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.
You will need:
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
1 cup water
1 cup white wine vinegar
1 1.75 oz pkg Ball® Original Fruit Pectin
5 1/4 cups sugar
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE herbs, apple juice, water and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
2.) TRANSFER herb mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 3 1/4 cups herbed juice.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) TRANSFER herb juice to a clean large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center 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 Fresh Apricot Jam
Makes about 6 (8 oz) half pints
You will need:
3-1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp butter or margarine, optional
5-3/4 cups sugar
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 prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) 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.
You will need:
3-1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp butter or margarine, optional
5-3/4 cups sugar
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 prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) 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 Dill Sandwich Slices
Makes about 5 (16 oz) pints
You will need:
3 Tbsp pickling spice
4 cups cider vinegar
4 cups water
3/4 cup sugar
1/2 cup Ball® Preserving & Pickling Salt
5 bay leaves
5 cloves garlic
2 1/2 tsp mustard seeds
5 heads fresh dill
13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
5 (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.) TIE pickling spice in a square of cheesecloth, creating a spice bag.
3.) COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4.) PLACE1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended 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 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.
You will need:
3 Tbsp pickling spice
4 cups cider vinegar
4 cups water
3/4 cup sugar
1/2 cup Ball® Preserving & Pickling Salt
5 bay leaves
5 cloves garlic
2 1/2 tsp mustard seeds
5 heads fresh dill
13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
5 (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.) TIE pickling spice in a square of cheesecloth, creating a spice bag.
3.) COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4.) PLACE1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended 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 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 Dill Pickles
Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
7 lb pickling cucumbers (about 28 small to medium)
6 cups water
2-1/2 cups vinegar
1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
4 (32 oz) quart or 8 (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.) CUT ends off cucumbers. Cut into spears.
3.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
4.) PACK cucumber spears into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers 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 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.
Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.
You will need:
7 lb pickling cucumbers (about 28 small to medium)
6 cups water
2-1/2 cups vinegar
1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
4 (32 oz) quart or 8 (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.) CUT ends off cucumbers. Cut into spears.
3.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
4.) PACK cucumber spears into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers 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 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.
Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.
Home Canning Cranberry Mustard
Makes about 7 (4 oz) jars
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust 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.
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust 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.
Home Canning Cranberry Ketchup
Makes about 8 (8 oz) half pints
You will need:
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) 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.
You will need:
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) 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.
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