Laura Thomas - Homemade Canning Cookbook: The Complete DIY Homemade Canning Recipes

Hmmd Cnnng Ckbk

The Cmlt DIY Hmmd Cnnng Recipes

Amish Pumpkin Butter

Y ld: 4 Cups

Ingredients

• 4 u f umkn pure (r two 15oz n)
• 1 1/4 u ugr
• 2 Tablespoons lemon juice
• 2 Tablespoons umkn pie spice mx

Instructions

1. Str ingredients together n a 4 urt of lrgr n
2. Ht over low r mdum-lw ht
3. Continue cooking untl pumpkin butter thick nd d brwn.
4. Ldl nt ln jr and seal

How to n:

1. U ltmu r to nur ur pumpkin buttr is t a ph of 5.4 r lower before nnng
2. Trnfr umkn buttr t nt r half nt jr (I rll lk th jr)
3. W rm t nur there no debris between rm nd lid
4. T with flt nd rng, nd twt ld on fairly tghtl
5. Pl into a rur nnr with a nnng bottom that jr r not in direct contact wth ht source
6. Fll pot wth you nnr recommended munt of wtr (mn 2 quarts).Make ur tht th wtr is l t th same temperature th pear buttr as possible f th buttr is ht, use ht water, f th butter is ld, u cold wtr to vd jars brkng
7. Secure lid, nd heat vr medium-high ht untl steam bgn t frm tm vlv
8. Set your timer fr tn mnut and ntnu to let nnr tm
9. Pl rur wght n the tn und ttng vr tm vlv
10. Bring t rur fr 30 mnut
11. Rmv frm hr nd llw to cool nd nnr fr an hour r more f possible t vd jars breaking when th m nt ntt wth cool air
12. Leave rings on ld jr t least 24 hours bfr removing to clean nd dry jr fr trg
13. Store n a cool dark place.
14. Enj!

Canning Oranges

Y ield:

Ingrdnt

• 15 lb oranges, ld nd mmbrn rmvd
• 1 1/4 u ugr
• 10 1/2 cups wtr

Intrutn

1. Peel th rng nd rmv as much wht membrane as possible. Dvd oranges into sections, r lv vr mll clementines nd tangerines whl f desired.
2. Pk oranges tghtl nt canning jr, leaving t least 1/2 nh hd.
3. Bring wtr nd ugr t a boil n a un and stir to dlv sugar.
4. Pour boiling ugr syrup vr oranges, leaving 1/2 nh hd. Sl wth 2 part nnng lids.
5. Pr n a wtr bth canner fr 10 mnut blw 1000 feet (bth nt nd urt). Inr tm t 15 minutes for 1000 to 6000 ft n elevation.

Easy Pickled Beets

Y ield:

Ingredients

• 5 lbs. small rd bt r a mixture f rd nd rng r yellow
• 4 1/2 cups cider vngr
• 1 1/2 u wtr
• 3/4 u wht ugr
• 4 t. Khr r Pklng lt
• 6 tsp. mutrd d
• 6 tr n
• 3 t. black peppercorns
• 6 whole lv
• 3 t. coriander d
• 6-500 ml. jr sterilized, nludng ld nd rims

Intrutn

1. Ck beets n a lrg t f boiling wtr. If doing different lr cook them rtl. Cook until tender for but 30-35 mnut. Let l, trm th ends nd l. Slice nd t d.
2. In a large pot dd vngr, wtr, ugr nd lt. Bring t a boil and boil fr 5 mnut.
3. Strlz jars n blng wtr fr 5 mn. including the lids nd rm.
4. Into each f ur hot 6 - 500 ml. jr add 1 t. mutrd seed, 1 tr anise, 1 lv, 1/2 tsp. h peppercorns nd rndr d.
5. Tightly pack n beets to wthn 3/4" f th rm. Add th ht brine t cover th bt and u to 1/2" f th rm. Cvr with th ld nd rw n th rm t fngrt tght.
6. Nw r n a water bth n a rk fr 30 mnut r rdng t hrt fr altitude djutmnt. Submerging th jr t 1" bv th ld.
7. Rmv jr and let cool. Refrigerate and eat n jr that don't l. Yu will hear them popping while lng nd lng. If they don't l u wll b able to mv th ld u nd dwn when touching t.

Raspberry Jelly

Y ield:

Ingrdnt

• 5 Cups Rbrr Ju (from but 8 pints frut)
• 5 Cu Sugar

Instructions

1. Extract rbrr juice frm fresh r frzn rbrr. The mlt mthd bringing thm to a bl for a fw minutes n a un, thn trnng thrugh a jelly bg or cheesecloth.
2. Mur th ju nd dd 1 u of ugr for every u f raspberry ju.
3. Brng th ugr and rbrr juice t a boil vr mdum-hgh heat, using a deep heavy-bottomed saucepan.
4. Ck, trrng frequently, fr about 30 mnut until th mxtur reaches gel tg. Wth for bl vr nd scorching.
5. Tt for gl tg wth an ntnt-rd thermometer (220 dgr F t sea level), r n a plate placed n th frzr.
6. Once gl tg rhd, rmv th rbrr jll frm th ht nd ldl nt nnng jr, leaving 1/4 nh hd.
7. Str in the rfrgrtr for immediate use, r process n a water bth nnr fr 10 minutes.

Ph Jm

Y ld:

Ingredients

• 3 cups frh h (about 2 lb. full ripe h)
• 4 1/2 u grnultd sugar
• 2 Tablespoons frh lmn ju
• 3/4 u wtr
• 1 box Sure Jell Frut Pectin

Instructions

1. Hv rd ln plastic r gl ntnr nd ld.
2. Pl and t peaches. Fnl chop or ul frut in a fd processor until dd. Measure xtl 3 cups f dd h nt a lrg bwl (You n t n extra dd h lftvr ftr murng 3 u.)
3. Add n cup f sugar t the bowl nd tr wll. Rt fr 5 minutes. Repeat with remaining sugar, ddng t a little t a time nd rtng n btwn. Stir in lmn ju. Let mxtur rt fr 10 mn.
4. Tt th mxtur and f t' still grn from th ugr dn't rd untl th sugar h dlvd! (If ndd, u could place the ht-rf bwl r peaches over a un f warm water n th stove. Gntl tr the mxtur nd the ht wll help th ugr t dissolve.)
5. Meanwhile, dd th wtr nd tn to a mll un and stir t combine. Brng mixture t a bl, trrng ntntl. Bl and tr for 1 mnut, thn rmv frm heat nd add t th h mixture. Stir jam for 3 minutes.