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KL
Permanent Resident
6041 Posts |
 Posted - 07/29/2005 : 07:18:07 AM
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| Does anyone have a favorite canning recipe-mainly fruit- to share with me? California peaches and pears are coming into season. I'm terrifies of trying to do anything that requires a pressure cooker so thought I'd do jams. I'm looking for recipes that are not in the canning mags and thought some of you out there might have something yummy to share. On my trip to Minn. I missed getting my fave-Chokecherry jam- they had been wiped out by the tourists. We don't get chokecherries here, so will have to wait till nest year. thanks for any suggestions. KL |
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purlewe
Permanent Resident
1867 Posts |
Posted - 07/29/2005 : 10:48:02 AM
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I don't have any family recipes.. but I've been canning this yr and have been using a book something like "blue ribbon winning recipes" that is really super good. It had a tomato jam recipe in it that I hadn't had since my mother made it when I was young (I've been looking for one ever since..) So while it isn't a family recipe book I would highly recommend it.
last time I canned (2 weeks ago) I made a fabulous peach marmalade. highly recommended.
My mother made me a homosexual.
And if you give her some yarn, she'll make you one too. ~quentin crisp
http://purlewe.typepad.com/ |
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Luann
Permanent Resident
USA
2610 Posts |
Posted - 07/29/2005 : 1:39:15 PM
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The old book "Putting Food By" is my go-to for basic recipies, and Ball makes a good one for fresh, simple jams. I have a crab apple tree that produces like crazy and makes amazing jelly. Enough natural pectin that I don't have to add any. I do my canning in a hot water bath, not the pressure cooker. Last year we were out of town when the fruit ripened and I didn't get to pick any. The year before I got the juice made but it's still sitting in the freezer waiting to become jelly. I hope this year (in a few weeks in fact) I can make up for the missed years! Can't beat it for holiday and hostess gifts.
Luann
Knit and let knit! |
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mokey
Permanent Resident
15375 Posts |
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chellethinques
Permanent Resident
USA
1431 Posts |
Posted - 07/29/2005 : 5:49:41 PM
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Do you have enough freezer space to freeze them instead? I just washed and sliced the fruit, tossed it in a little lemon juice, and laid the slices out on a wax paper covered cookie sheet to freeze individually. Then pop them in a ziploc when solid. The advantage is that you can use as many or few as you need.
That said, I would love to have my grandmother's canned spiced peaches recipe. I've never tasted anything better. |
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KL
Permanent Resident
6041 Posts |
Posted - 07/29/2005 : 6:09:58 PM
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| Thanks all for the tips. I've always wanted to do the freezer thing but don't have space as yet. We need to clean out garage freezer first! The books mentioned are new ones to me except Ball, which I have. I'll have to do some research for them-I expect there aren't many as canning is not so popular anymore. I have the most wonderful sense of accomplishment when it's all done; looking at all the jars on the counter at the end of the day.Thanks again, KL |
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purlewe
Permanent Resident
1867 Posts |
Posted - 07/30/2005 : 06:25:38 AM
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KL-
In the ball recipe book I would also highly recommend the blueberry lime recipe. AMAZING. who would have thought blueberries and limes??
My mother made me a homosexual.
And if you give her some yarn, she'll make you one too. ~quentin crisp
http://purlewe.typepad.com/ |
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KL
Permanent Resident
6041 Posts |
Posted - 07/30/2005 : 06:55:28 AM
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| Purlewe-One summer I did Blueberry-rhubarb- It was fabulous and that year was everyones fave. After that I did strawberry-rhubarb and it was great also. Even the people who don't care for rhubarb alone liked the jam.Bluberried are very pricy here in So.Cal. so I really have to splurge to make anything with them. KL |
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yarnlover
Permanent Resident
1729 Posts |
Posted - 07/30/2005 : 10:53:11 AM
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I love the freezer jams. Very easy to make and they taste wonderful. I think Certo or Sure-Jell has a product for freezer jam with less sugar. I haven't tried it but plan to this year.
Blueberries are expensive in the grocery stores here in MI also, but in the western part of the state there are, apparently, a lot of blueberry farms. The first time I went to the Michigan Fiber Festival, passed several road side stands selling blueberries and was astounded at how affordable they were. Now, that's part of the trip - buying blueberries. I was told to freeze them, using the same method mentioned by chellethinques, and it works. I bought 10 lbs last year, shared some, made muffins, used them in frozen frostie-type drinks and just enjoyed them so much.
See My Stuff: Here
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purlewe
Permanent Resident
1867 Posts |
Posted - 08/02/2005 : 12:01:03 PM
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KL-
My co-worker (the one I've been canning with) just bought 2 lovely books about canning you might want to peruse next time you are at your local bookstore.
Preserving the Harvest
and All about Canning and Preserving (by the Joy of Cooking people.)
My mother made me a homosexual.
And if you give her some yarn, she'll make you one too. ~quentin crisp
http://purlewe.typepad.com/ |
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englishtch
Gabber Extraordinaire
USA
400 Posts |
Posted - 08/03/2005 : 05:52:05 AM
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My favorite book for canning has been the Farm Journal Freezing and Canning book. I found a copy on half.com. I have used many recipes from it, but my favorite has to be the peach melba jam, with raspberries. That's a splurge for me because I live in the Texas panhandle - raspberries don't grow here, but the final product has been worth it.
My blog: www.soonerbeknitting.blogspot.com |
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purlewe
Permanent Resident
1867 Posts |
Posted - 08/03/2005 : 06:25:05 AM
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englishtch-
I just made the peach melba with frozen rasberries.. perfection. Really super yum. I highly agree.
My mother made me a homosexual.
And if you give her some yarn, she'll make you one too. ~quentin crisp
http://purlewe.typepad.com/ |
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KL
Permanent Resident
6041 Posts |
Posted - 08/03/2005 : 06:29:22 AM
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| English tch and purlewe- I'm on the peach melba thing! I've never heard of half.com but am going to see if I can get a copy along with some of the other books mentioned here. Thanks all for the tips. KL |
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Inkmama
Seriously Hooked
891 Posts |
Posted - 08/03/2005 : 07:18:00 AM
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Off the subject a bit, but....there's a wonderful book: BLUE JELLY AND THE LESSONS OF CANNING by Debbie Bull. It's a fun narrative with canning recipes. All the recipes are tied into the story.
Barbara
Writing blog: http://penonfire.blogspot.com
Knitting blog: http://knittingonfire.blogspot.com |
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englishtch
Gabber Extraordinaire
USA
400 Posts |
Posted - 08/03/2005 : 10:43:30 AM
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The Farm Journal books should be available in most bookstores. I just used half.com because I'm cheap. There have been many editions, so you need to look at the publication date - they have made many corrections and changes over the years.
The Farm Journal has a large line of recipe books, and I love most of them. I really love the County Fair book which has state fair winning recipes for pies, cakes, bread, and cookies.
Purlewe - thanks for the idea for frozen raspberries. I was afraid the jam would be watery with frozen fruit, but I'll try it.
My blog: www.soonerbeknitting.blogspot.com |
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Sketcher
Gabber Extraordinaire
597 Posts |
Posted - 08/11/2005 : 7:49:30 PM
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| Don't forget to check out canning/preserving books from the library. You can try a book out to see if you really want it. Besides "Putting Food By" (mentioned above), I also like "Small-Batch Preserving". They have a "Peach Pear Jam with Lime". I can PM it to you if you like. |
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Sketcher
Gabber Extraordinaire
597 Posts |
Posted - 08/12/2005 : 11:22:03 AM
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I decided to post it here in case anyone else would like to try it.
Peach Pear Jam with Lime
Rind of 1 lime
2 cups finely chopped peeled peaches
2 cups finely chopped peeled pears
1 box dry fruit pectin
5 cups sugar
1. Remove thin outer rind of lime with vegetable peeler & cut into fine strips or use zester. Place lime rind in small microwaveable bowl with 1/4 cup water. Microwave on High for 1 minute. Drain and discard liquid; reserve lime rind.
2. Place peaches, pears, lime rind and pectin in non-reactive pot. Bring to boil over high heat, stirring constantly. Add sugar, return to boil, and boil hard for 1 minute. Remove from heat.
3. Ladle into sterilized jars and process 5 minutes.
(from "Small-Batch Preserving" by Ellie Topp & Margaret Howard)
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KL
Permanent Resident
6041 Posts |
Posted - 08/12/2005 : 8:46:57 PM
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| Sketcher- That sounds really good. I've never seen a recipe using both peach and pear together. thanks for posting. KL |
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purlewe
Permanent Resident
1867 Posts |
Posted - 08/16/2005 : 07:49:42 AM
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YUM! that sounds divine.
All of my jams have been well received so far. I even made a batch of tomato preserves for my mother and gave them to her last week.
My mother made me a homosexual.
And if you give her some yarn, she'll make you one too. ~quentin crisp
http://purlewe.typepad.com/ |
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