Canning and Preserving For Dummies (17 page)

Herb Tea Jelly

Take your favorite herb teas one step further. Make them into jelly! This is a thin jelly, not thick like jam. Try your favorite herb tea blends and substitute a complimentary juice.

Preparation time
: 30 minutes

Processing time:
20 minutes

Yield:
5 half-pints

2 cups water

12 tea bags of your favorite herbal tea

3 cups sugar

1 cup apple juice

One 3-ounce package of liquid pectin

1
Bring the water to a boil in a 3-quart saucepan over high heat. Remove the pan from the heat and steep the tea bags, covered, for 30 minutes.

2
While the tea is steeping, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

3
After your tea has steeped for 30 minutes, remove the tea bags from the water and stir in the sugar and apple juice. Boil the mixture for 2 minutes; then remove the pan from the heat and stir in the pectin. Boil for 2 more minutes.

4
Fill the prepared jars with boiling liquid, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more liquid as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled half-pint jars in a water-bath canner for 20 minutes from the point of boiling.

6
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two weeks.

Per 1-tablespoon serving:
Calories 41 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 11g (Dietary fiber 0g); Protein 0g.

Mastering marmalade, butters, and more

Introduce your family and friends to the spreads that were once more common than jams and jellies. Add variety to your canning pantry while you share the wonderful flavors and textures with those lucky enough to be around when you open a jar. After all, there’s more to marmalade than oranges.

Kumquat Marmalade

Kumquats have a thin, sweet skin and a very sour flesh. Eat a kumquat by popping the whole thing into your mouth and chew (watch out for the seeds). You have to slice the fruit by hand, but it’s worth the effort when you taste the fabulous flavor.

Preparation time:
30 minutes

Cooking time:
30 minutes

Processing time:
10 minutes

Yield
: 7 half-pints

2 pounds kumquats, unpeeled

11/2 cups water

1/8 teaspoon baking soda

1/2 cup fresh lemon juice (about 2 to 3 lemons)

5 cups granulated sugar

One 3-ounce pouch liquid fruit pectin

1
Slice the kumquats in half lengthwise; then slice each half into fourths lengthwise. Discard the bitter seeds. Place the kumquats into a 6- to 8-quart pot. Add the water and the baking soda. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, covered, for 20 minutes, stirring occasionally. Add the lemon juice and simmer, covered, for 10 minutes longer, stirring occasionally.

2
While the kumquats are cooking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

3
Stir the sugar into your cooked fruit. Bring the mixture to a full, rolling boil over high heat. Boil hard for 1 minute, stirring constantly. Remove the pan from the heat. Add the pectin, stirring to combine. Remove any foam from the surface with a foam skimmer.

4
Ladle your hot marmalade into the prepared jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more marmalade as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled jars in a water-bath canner for 10 minutes from the point of boiling.

6
Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two months.

Per 1-tablespoon serving:
Calories 40 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 10g (Dietary fiber 1g); Protein 0g.

Lime-Ginger Marmalade

This is a combination of flavors that I (Karen) was introduced to in Hawaii. It’s close to the last combination I thought would become one of my many favorites.

Preparation time
: 20 minutes

Cooking time:
1 hour

Processing time:
10 minutes

Yield:
4 half-pints

3 to 4 limes, cut in half lengthwise and sliced crosswise (about 1/8-inch thick), to measure 1 1/2 cups of fruit

1/2 cup grated lemon zest (about 2 to 4 lemons)

5 cups water

1/4 cup finely shredded fresh ginger (about a 5- to 6-inch piece)

4 1/4 cups granulated sugar

1
Place the lime slices, lemon zest, water, and ginger in a 5- to 6-quart saucepan. Bring the mixture to a boil over medium-high heat and boil rapidly until the fruit is tender, about 30 minutes. Remove the pan from the heat.

2
While your fruit is cooking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

3
Measure the hot mixture into a heatproof measuring cup and return it to the pan. For each cup of fruit, add 1 cup of sugar. Return the pan to the stove and bring the mixture to a boil over high heat, stirring often to dissolve the sugar. Cook the marmalade about 30 minutes until it sheets off of a spoon (see Figure 6-2) or registers 220 degrees on a candy thermometer. Remove the pan from the heat and cool the mixture for 5 minutes. Remove any foam from the surface with a foam skimmer.

4
Ladle your hot marmalade into the prepared jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more marmalade as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled jars in a water-bath canner for 10 minutes from the point of boiling.

6
Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two months.

Per 1-tablespoon serving:
Calories 53 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 14g (Dietary fiber 0g); Protein 0g.

Apple Butter

This spread is a cross between a jam and homemade applesauce. The rich flavor will almost make you feel guilty when you slather it on a toasted bagel.

Preparation time
: 20 minutes

Cooking time:
1 hour, 10 minutes

Processing time:
15 minutes

Yield:
6 half-pints

3 1/2 cups apple cider

8 large apples (about 4 to 4 1/2 pounds), peeled, cored, and sliced

1 1/2 cups granulated sugar

1/4 teaspoon kosher or pickling salt

3/4 teaspoon ground cinnamon

One 3-inch cinnamon stick

1
Place the cider in a 5- to 6-quart pot and bring it to a boil over high heat. Add the apple slices and reduce the heat. Simmer the fruit, uncovered, for 45 minutes. Stir the fruit every 10 to 15 minutes to prevent sticking.

2
Stir in the sugar, salt, and the ground and stick cinnamon. Cook the mixture over medium-low heat, uncovered and stirring occasionally, until the mixture thickens, about 20 to 25 minutes. (The consistency should be like applesauce.) Remove and discard the cinnamon stick.

3
While the fruit cooks, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

4
Ladle your hot fruit into the prepared jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more fruit as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled jars in a water-bath canner for 15 minutes from the point of boiling.

6
Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two months.

Per 1-tablespoon serving:
Calories 23 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 7mg; Carbohydrates 6g (Dietary fiber 0g); Protein 0g.

Any-Time-of-the-Year Strawberry Preserves

Make this recipe when you crave strawberries but their season isn’t within sight. It’ll lift your spirits until it’s fresh berry time!

Preparation time:
10 minutes

Cooking time:
5 minutes

Processing time:
Half-pints, 10 minutes

Yield:
6 half-pints

Three 10-ounce packages of frozen, sliced strawberries, thawed

1/4 cup water

1 3/4-ounce package powdered fruit pectin