1. gastrogirl: bbq pickle chips.

    gastrogirl:

    bbq pickle chips.

  2. Strawberry freezer jam Making strawberry jam is the easiest thing on the planet. Seriously. Out of all the canning I do, this is the most cut and dry. Simple. And there’s nothing better than homemade strawberry jam on toast when the weather is frightful out. So, on to our ingredients. There are only FOUR ingredients, can you handle it? Strawberries {washed, hulled, and blended}Lemon JuiceSugarPectin Click on pix for more info.

    Strawberry freezer jam

    Making strawberry jam is the easiest thing on the planet. Seriously. Out of all the canning I do, this is the most cut and dry. Simple. And there’s nothing better than homemade strawberry jam on toast when the weather is frightful out. So, on to our ingredients.


    There are only FOUR ingredients, can you handle it?

    Strawberries {washed, hulled, and blended}
    Lemon Juice
    Sugar
    Pectin

    Click on pix for more info.

  3. findvegan: How to make a damn good pickle - out of melon rind..

    findvegan:

    How to make a damn good pickle - out of melon rind..

  4. Vanilla Spiced Pear Butter Makes 8 - eight ounce jars or 4 pints adapted from Ball Complete Book of Home Preserving Ingredients: 7 lbs. pears, peeled, cored, and coarsley chopped1/2 cup waterzest and juice of 1 lemon4 cups granulated sugar1 1/2 teaspoon vanilla extract1 teaspoon cinnamon3/4 teaspoon cardamom3/4 teaspoon nutmegjuice of 1 orange Directions: In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes. Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pearsauce). In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don’t require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don’t boil. Keep lids hot until you’re ready to use them. Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

    Vanilla Spiced Pear Butter

    Makes 8 - eight ounce jars or 4 pints

    adapted from Ball Complete Book of Home Preserving

    Ingredients:

    7 lbs. pears, peeled, cored, and coarsley chopped
    1/2 cup water
    zest and juice of 1 lemon
    4 cups granulated sugar
    1 1/2 teaspoon vanilla extract
    1 teaspoon cinnamon
    3/4 teaspoon cardamom
    3/4 teaspoon nutmeg
    juice of 1 orange

    Directions:

    In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.

    Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pearsauce).

    In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.

    Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don’t require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don’t boil. Keep lids hot until you’re ready to use them.

    Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.

    Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

  5. easyfastcheapcooking: Apricot Jam Two Ways

    easyfastcheapcooking:

    Apricot Jam Two Ways

  6. easyfastcheapcooking: Tangelo Marmalade

    easyfastcheapcooking:

    Tangelo Marmalade