Canning Chokecherry Jelly

This is where my hobby of making jams and jellies all began. I am not sure how old I was, but I know that I had never canned anything all by myself before.

As I said before, my philosophy seemed to be that if nature planted it and it wasn't poisonous, then I had to try it. I knew that chokecherries are not poisonous (even if they are too bitter to be eaten plain), but I didn't know of anybody who actually cooked with them. I figured that if they are not poisonous, then there must be a recipe somewhere that uses them. If the internet had been around at that time, then my search for a recipe would have been a lot easier.

Finally somebody heard through the grapevine that I was looking for a recipe that uses chokecherries and they gave me a recipe for chokecherry jelly. I showed the recipe to my mother and told her that I wanted to make it.


I have since changed my method of making choke cherry jelly. I like my new method because it doesn't call for a specific amount of chokecherries. I can just use whatever quantity I happen to get. The flavor may be stronger or weaker depending on how many I get.

Most recipes call for a lot of water. I have decided to use less water. This results in a very concentrated (and very bitter) juice. I then dilute this juice with apple juice.



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Spicy Jalapeno Jelly

I think a very fun use of jalapenos is . I like it on crackers and cheese, and I like to spread cream cheese on a toasted bagel and then spread on top of that. This recipe is based on a recipe from 175 Best Jams, Jellies, Marmalades and Other Soft Spreads...




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How to Decorate Canning Lids

I gave some ideas about how to make canned gifts look a little fancier. Another method that I didn't mention is to simply use decorative lids. They are more expensive then regular lids, so I would not use them just for putting up some corn or green beans for the winter, but they could be nice for gifts. There is a variety of designs to choose from.


The most decorative lids that I have seen are Bernadin brand. Don't let the fact that this brand is aimed at the Canadian market or that their jars are in metric sizes fool you into thinking that their lids won't work for American canning jars. Actually, Ball, Kerr, Golden Harvest, and Bernadin are all made by the Jarden corporation, and they all use the same size lids.


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Canning Apple Sauce and Apple Butter

There are so many fun things to do with apples, that I think I could write 3 or 4 posts just on apples alone. Since apple Sauce and apple butter start out the same way, I figured that it is logical to discuss them both in one post. In fact you can prepare them both in one day. Just prepare the pulp, set some of it aside for apple butter, can the apple sauce and while it is processing in the water bath, take out the pulp that you set aside and start preparing your apple butter.


Though some canning books say to peel and core the apples, you don't really need to because the skin and seeds are separated when you run the apples through your food mill any way.



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Canning Peaches

I honestly don't even have a peach tree and I have only canned them a few times. However, I just don't think that this blog would be complete if I didn't include peaches.


In case there is somebody who doesn't know how to peel a peach, dip it in boiling water just until the skin starts to crack, then dip it straight into cold water. You can slip the skin off with your fingers. It is helpful to soak the cut fruit in Fruit Fresh to prevent browning while you are peeling and cutting up the rest of the fruit.

I personally have a preference for canning with the "raw pack method" but as explained in Ball Complete Book of Home Preserving, that method doesn't work well for peaches. They have too much air trapped inside them, and heating them helps to release some of the air, and prevent them from floating. When using the "hot pack method" it is helpful to heat the fruit in small batches. By not filling your pan too full, you have room to get a ladle full of syrup.

Peaches in Medium Syrup
(yield is about 4 quarts)
(Printable Recipe)

8 to 12 pounds peaches, peeled, pitted and either left as halves, or cut into slices.
5 1/4 cups water
2 1/4 cups sugar

Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through, about one minute. Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Apple Jelly

I generally prefer apple butter over jelly. I like the pulp of the fruit. I suppose I also feel like I am being wasteful if I am just using the juice.

However, some years, I will make jelly just for variety. When I do that I usually have fun adding spices like cloves, cinnamon, or sage to it. You can add a cinnamon stick to the pan or put a few whole spices or herbs in a spice bag or tea ball and let these flavor your jelly as it cooks.


In fact, if your goal is to have fun playing around with spices, rather than to preserve your apple harvest, then you can actually use store bought apple juice.

I walked through the juice aisle of the store a while ago and noticed all sorts of interesting flavor combinations like "strawberry apple" and "kiwi apple." I couldn't help but think that these sounded interesting to make jelly with. Maybe this winter when the gardening is over with, I will try making jelly with one of these juices just for the fun of it.


Preparing Juice for

Slice or coarsely chop apples. Add 2 cup water for each quart of sliced apples. Cook just until soft (about 30 minutes). Strain through a dampened jelly strainer for at least 3 hours.


(Printable Recipe)
For each cup of juice, add 3/4 cup sugar and cook to 220°F. Fill hot jars leaving 1/4 inch headspace. Add lids and process for 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Quick Pickling - a Great Way to Clean the Fridge

heck, putting vinaigrette on salad is the quickest pickling possible.
I am obsessed with condiments. To me, condiments complete a meal. So when I learned how to quick pickle produce, every weekend turned into an adventure in brining. And that’s all there is to it, mastering a brine and fiddling with flavor. With quick pickling, you can celebrate produce that is in season, but it’s an even better method for preserving what you’d like to hang on to in your refrigerator just a while longer.
A brine is essentially a salt-based soaking liquid originally developed to preserve food. Quick pickling adds vinegar, sugar and water.  That’s it!  Understand the ratio, consider the food pairing potential, and start slicing. All you need is a foundation recipe and flavor enhancing becomes your namesake.
The recipe that jump started my quick pickling craze is David Chang’s...

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