PRESSURE CANNING PREPARED FOODS AND MEAL STARTERS

Once you get the hang of canning simple items, you’ll probably be eager to explore the many ways you can use canning to make meal planning easier and more fun, as well as to make feeding your family less time consuming and expensive. Canning your own prepared foods and meal starters does all that and more.

Just about any meal your family enjoys, including your favorite soups, stews, and chilies, may be preserved through home canning. While canning your own meats, vegetables, and fruits gives you all the components of a great meal, canning whole entrées in a single jar means that dinner or a great dessert is always right at your fingertips.

You can also start making large batches of meal starters. These are things that you use frequently for preparing many of your favorite meals, including your favorite pasta sauces, taco and fajita fillings, pie fillings, or seasoned ground meats that are the foundation of many casseroles.

The beauty of canning prepared foods and meal starters is that they can save you an enormous amount of time and money. It doesn’t take much more time to prepare and can twelve jars of spaghetti sauce than it does to cook one pot of sauce for a single meal.

Canning your own prepared foods also means that you can take advantage of great sales and bulk purchases when prices are at their lowest. If ground beef is on sale for $1.99 per pound, you make a large purchase and can the meat alone or with batches of spaghetti sauce, taco meat, or minestrone.

Having an assortment of meals that can be reheated in minutes also means you don’t have to spend a fortune ordering pizza, going to the drive-through, or running to a restaurant on nights when you’re especially busy or tired, or when you’ve forgotten to thaw something for dinner.

No matter how you look at it, canning your own meals and meal starters saves you time and money and is incredibly satisfying.

Tips to Make Meal Planning Easier with Canning

The best way to begin your meal-canning adventure is to think about what your family typically eats in a given month. What are your favorite meals? What are your go-to entrées when you haven’t planned ahead? Do you usually like to whip up some sloppy joes, a quick chicken soup, or some spaghetti? Which meals show up time and time again from one week to another? Do you eat a lot of chicken casseroles or meat stews?
Those are the meals that you need to start with when canning prepared foods and meal starters. They should become your foundational meals. You already know the recipes, and everyone in the family enjoys eating them. You know what you need to have on hand, and you can probably easily figure out how to double, triple, and quadruple the measurements.
With meal starters, you can cut down on preparation time for many of your favorite meals. When you have homemade spaghetti sauce, seasoned taco meat, or chicken with gravy on your pantry shelf, you’re already halfway to dinner before you even pull into the driveway. Even canning ground meat browned with onions and seasonings can make it easier to make soup, a casserole, or pasta sauce in no time.
For instance, if you can 12 quarts of ground beef with onions, garlic, salt, and pepper, that ground beef can be used on pizzas and in spaghetti sauce, sloppy joes, tacos, burritos, casseroles, potpies, or anything else your family is in the mood to eat.
Another fun and rewarding way to approach canning prepared foods and meal starters is to assess what fresh foods you have on hand and in abundance. This is especially helpful when you have a home garden, find a great sale, or are gifted with buckets of blueberries from a gardening neighbor. In most cases, you would try to eat as much as possible and end up throwing or giving away the rest. Instead, look at the food and ask yourself what you would do with it if you had unlimited time. Would you make pies and cobblers out of that bucket of blueberries? Then can a batch of blueberry pie filling that will make you dozens of pies and cobblers when you’re ready to bake them. Do you have a lot of tomatoes from your own garden? Spend a day or two making them into spaghetti sauce, marinara sauce, and tomato soup, and you won’t have to worry about waste.
Nothing is quite as satisfying as knowing that you can put a meal on the table in a flash, regardless of how busy you are, how tight money may be, or how many guests pop in for a visit. Canning prepared foods and meal starters gives you that satisfaction.

Ground Meat Base Mix

This basic mixture is a great foundation for any number of meals, from soups and stews to casseroles and tacos. Having it already cooked and on hand will make so many mealtimes easier and less stressful.

• 8 pounds ground beef, lamb, pork, chicken, or turkey

• 5 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 2 medium yellow onions, chopped

• 4 large garlic cloves, chopped

• 3 cups beef or chicken broth

• 7 quart jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large bowl, combine the meat, salt, and pepper, mixing well with clean hands. Working in batches, if necessary, brown the meat over medium-heat in a large skillet. Stir frequently with a spatula or wooden spoon, breaking up the meat as it cooks to a crumbly texture.

4. Once the meat is gently browned, add the onions and garlic and sauté for another 3 to 4 minutes or until the onions are transparent. Reduce the heat to low.

5. In a large saucepan, heat the broth over medium-high heat until it boils and then continue a soft boil.

6. Pack the hot meat loosely into the jars, leaving 1 inch of headspace. Add enough hot broth to cover, leaving 1 inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Chicken with Gravy

You can make a lot of great meals starting with just cooked chicken and a little pan gravy. Use this as the starter for chicken potpie, chicken and dumplings, chicken noodle casserole, or anything else you and your family enjoy. This recipe works equally well for turkey.

• 10 pounds bone-in chicken breasts or thighs

• 3 tablespoons olive or canola oil

• 4 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 8 tablespoons reserved chicken drippings

• 8 tablespoons flour

• 6 cups chicken broth or stock

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Preheat the oven to 375 degrees F.

4. Brush the chicken with the oil, and then season on all sides with the salt and pepper. Place into one or two large baking dishes, and bake for 40 to 45 minutes or until the chicken is cooked through. Set aside in the casserole dishes for 10 to 15 minutes or until cool enough to handle.

5. Remove all of the meat and skin from the chicken. Reserve bones and scraps for stock if desired.

6. Measure out 8 tablespoons of chicken drippings from the pans and place in a large saucepan. Bring to a boil over medium-high heat.

7. Once the drippings boil, quickly add the flour, whisking constantly until it resembles a paste.

8. Slowly stir in the broth or stock, and whisk until smooth. Add the rosemary and thyme. Bring back to a boil and then simmer.

9. Pack the meat loosely into the jars, leaving 2 inches of headspace. Add enough gravy to cover and leave 1 inch of headspace.

10. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

11. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

12. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Meatless Spaghetti Sauce

This basic spaghetti sauce is versatile enough to use as a pizza sauce, for pasta dishes, or on sub sandwiches. It’s quick and easy to make, and it tastes wonderful.

• 30 pounds fresh tomatoes

• ¼ cup vegetable oil

• 1 cup chopped yellow onion

• 5 large garlic cloves, chopped

• 1 cup chopped green bell pepper

• 1 pound sliced fresh mushrooms

• 4½ teaspoons salt

• 2 teaspoons freshly ground black pepper

• 4 tablespoons dried parsley

• 2 tablespoons dried oregano

• ¼ cup packed brown sugar

• 9 pint jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Bring a large pot of water to a boil over high heat.

4. Wash the tomatoes and plunge into the boiling water for 30 seconds or until the skins begin to split. Dip immediately into icy cold water, and slip off the skins. Core and quarter the tomatoes.

5. In a large saucepan, bring the tomatoes to a boil over medium-high heat, stirring frequently. Boil for 20 minutes, uncovered. Put through a food mill or sieve if you would like the sauce to be smoother.

6. In a large saucepan, heat the vegetable oil over medium-high heat and sauté the onion, garlic, bell pepper, and mushrooms until tender. Combine the sautéed vegetables and the tomatoes, and add the salt, black pepper, and herbs. Once the sauce boils, stir in the brown sugar. Simmer uncovered, until reduced by about half.

7. Ladle the hot spaghetti sauce into the jars, leaving 1 inch of headspace.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

10. Process for 20 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Spaghetti Sauce with Meat

This sauce is a hearty and very flavorful one that will serve you well for spaghetti, lasagna, or sub sandwiches.

• 30 pounds fresh tomatoes

• ¼ cup chopped fresh parsley

• ¼ cup chopped fresh basil

• 4 tablespoons chopped fresh oregano

• ¼ cup vegetable oil

• 5 pounds fresh ground beef, chicken, or turkey

• 4½ teaspoons salt

• 2 teaspoons freshly ground black pepper

• 5 large garlic cloves, chopped

• 1 cup chopped green bell pepper

• 1 cup chopped yellow onion

• 1 pound sliced fresh mushrooms

• 2 tablespoons dark brown sugar

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Bring a large pot of water to a boil over high heat.

4. Wash the tomatoes and plunge them into the boiling water for 30 seconds or until the skins begin to split. Dip the tomatoes immediately into icy cold water and slip off the skins. Core and quarter the tomatoes.

5. In a large saucepan, bring the tomatoes to a boil over medium-high heat, stirring frequently. Add the parsley, basil, and oregano. Boil for 20 minutes, uncovered. Put through a food mill or sieve if you would like the sauce to be smoother.

6. Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat and add the ground meat, salt, black pepper, garlic, bell pepper, and onion. Sauté until lightly browned and then stir in the mushrooms. Continue cooking until the meat is cooked through.

7. Combine the sautéed meat and the tomatoes, and return to a boil. Stir in the brown sugar and simmer uncovered, until reduced by about half.

8. Ladle the hot spaghetti sauce into the jars, leaving 1 inch of headspace.

9. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

10. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

11. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Vegetable Soup

This vegetable soup is a great one for using plenty of fresh vegetables when they’re abundant in your garden or at their peak and priced low at the farmers’ market.

• 8 cups peeled and chopped tomatoes

• 6 cups peeled and diced potatoes

• 6 cups sliced carrots

• 4 cups green beans, trimmed and cut into 1-inch pieces

• 4 cups uncooked corn kernels

• 2 cups celery, sliced 1-inch thick

• 2 cups chopped yellow onions

• 6 cups water

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• ½ cup chopped fresh parsley

• 1 tablespoon chopped fresh rosemary

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Combine all of the vegetables in a large stockpot over medium-high heat. Add the water. Season with salt and pepper, and stir well. Add in the herbs and stir.

4. Bring to a boil. Reduce the heat and simmer 25 minutes.

5. Ladle the hot soup into the jars, leaving 1 inch of headspace.

6. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

7. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

8. Process for 1 hour and 25 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Tomato Soup

This soup is loaded with flavor and so much better than what you can buy in the store. There’s nothing better with a grilled cheese sandwich.

• 8 quarts cored, peeled, and chopped ripe tomatoes

• 6 cups chopped onions

• 4 cups chopped celery

• 4 cups chopped green bell peppers

• 3 cups sliced carrots

• 4 teaspoons salt

• 4 teaspoons chopped fresh basil

• 2 bay leaves

• 12 pint jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large stockpot over medium-high heat, simmer the tomatoes for 20 minutes or until soft. Press through a food mill, or process until smooth in a food processor.

4. In a large stockpot over high heat, combine all of the vegetables, salt, basil, and bay leaves and add just enough water to cover. Bring to a boil, reduce the heat to medium, and simmer for 30 minutes or until the vegetables are tender. Drain, remove the bay leaves, and press through a food mill or process until smooth in a food processor.

5. Combine the tomato puree and the veggie puree in a large stockpot and bring to a boil. Reduce the heat and simmer until thickened, stirring frequently.

6. Ladle the hot soup into the jars, leaving ½ inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 20 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Chicken Soup

This hearty chicken soup is a classic and a real favorite among home canners. This makes a wonderful gift for a new mother or someone who is ill. To make it even heartier, boil some egg noodles as you’re reheating your soup and stir them into the soup at the end.

• 16 cups chicken stock

• 3 cups diced cooked chicken

• 1½ cups diced celery

• 1½ cups sliced carrots

• 1 cup diced onion

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• ½ cup chopped fresh parsley

• 2 tablespoons chopped fresh thyme

• 1½ teaspoons turmeric

• Chicken bouillon cubes (optional)

• 4 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large stockpot over medium-high heat, combine the chicken stock, chicken, celery, carrots, and onion. Bring to a boil, reduce the heat to medium, and add the salt, pepper, parsley, thyme, and turmeric, stirring well.

4. Cover and simmer for 30 minutes. Add bouillon cubes, if desired. Cook until the bouillon cubes are dissolved.

5. Ladle the hot soup into the jars, leaving 1 inch of headspace.

6. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

7. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

8. Process for 90 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Mexican-Style Chicken Soup

When you’re in the mood for a zesty, slightly spicy bowl of soup, this is the one to try. All you’ll have to do for a great meal is heat some tortillas and throw together a salad.

• 4 pints home-canned tomatoes

• 4 pints diced tomatoes (fresh or canned)

• 6 cups water

• 6 cups chicken broth

• 2 (15-ounce) cans black beans, rinsed and drained

• 4 cups sliced celery

• 3 cups fresh-cut corn kernels

• 3 cups sliced carrots

• 2 large red onions, chopped

• 2 tablespoons salt

• 2 teaspoons ground cumin

• 6 large cooked chicken breasts, shredded

• ¼ cup chopped fresh cilantro

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large stockpot, combine all of the ingredients except the chicken and cilantro. Bring to a boil, cover, and simmer 3 minutes. Add the chicken and cilantro, and boil 5 minutes longer.

4. Ladle the hot soup into the jars, leaving 1 inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

6. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

7. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Chunky Beef Stew

Beef stew is a great prepared meal to can at home. You can mix and match various vegetables depending on what you have on hand, and everyone loves a hot bowl of stew with some biscuits.

• 1 tablespoon vegetable oil

• 5 pounds beef stew meat, cut into 1½-inch cubes

• 12 cups peeled and cubed new potatoes

• 8 cups sliced carrots

• 3 cups chopped celery

• 3 cups chopped onions

• 1½ tablespoons salt

• 1 teaspoon dried thyme

• 1 teaspoon freshly ground black pepper

• 2 bay leaves

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Fill another large pot with water and bring to a boil. Continue boiling until ready to use.

4. In a very large, heavy skillet, heat the oil over medium-high heat and brown the meat on all sides, stirring often.

5. Add the vegetables and seasonings, and then add enough boiling water to cover. Cook for another 5 minutes, stirring often.

6. Ladle the hot stew into the jars, leaving 1 inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 90 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Hearty Chili

People don’t just like chili; they love it. Fortunately, it’s a filling and economical meal that’s great for lunch or dinner in any season. This chili is especially hearty and will be a big hit with your chili fans.

• 4 pounds boneless beef chuck roast or steak

• ¼ cup vegetable oil

• 3 cups chopped yellow onions

• 2 large garlic cloves, chopped

• 5 tablespoons chili powder

• 2 teaspoons cumin seed

• 2 teaspoons salt

• 1 teaspoon dried oregano

• ½ teaspoon freshly ground black pepper

• ½ teaspoon coriander

• ½ teaspoon crushed red pepper

• 6 cups diced canned tomatoes with their juice

• 4 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Cut the beef chuck into ½-inch cubes, removing any sinew or extra fat.

4. Heat the oil in a large, heavy stockpot and lightly brown the meat. Add the onions and garlic, and continue to cook until the onions are slightly soft.

5. Add all of the seasoning and spices, and cook for 5 minutes. Stir in the diced tomatoes, together with their juices.

6. Bring to a boil, reduce the heat to medium, and simmer for 50 minutes, stirring occasionally.

7. Ladle the hot chili into the jars, leaving 1 inch of headspace.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

10. Process for 90 minutes at 10 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Chili con Carne

This chili recipe is a pretty traditional take on chili and will appeal to those who prefer a ground beef chili with beans. You can also make this chili with ground pork or venison.

• 3 cups dried pinto or red kidney beans

• 5½ cups water

• 5 teaspoons salt, divided

• 3 pounds ground beef

• 1½ cups chopped onion

• 1 cup chopped hot peppers of your choice (optional)

• 1 teaspoon freshly ground black pepper

• 3–6 tablespoons chili powder

• 2 quarts partly crushed whole tomatoes

• 9 pint jars, lids, and bands

1. Wash the kidney beans thoroughly and place them in a large saucepan. Add enough cold water to cover 2 to 3 inches above the beans and soak 12 to 18 hours.

2. Drain the beans thoroughly.

3. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

4. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

5. In a large stockpot, combine the beans with the 5½ cups of water and 2 teaspoons of the salt. Bring to a boil, reduce the heat to medium, and simmer for 30 minutes. Drain and discard the water.

6. In a heavy skillet over medium-high heat, brown the ground beef, onion, and hot peppers.

7. Drain off the fat and add the remaining salt, black pepper, chili powder, and tomatoes. Add the drained beans. Simmer 5 minutes. Do not thicken the liquid!

8. Ladle the hot chili into the jars, leaving 1 inch of headspace.

9. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

10. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

11. Process for 75 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Apple Pie Filling

Almost everyone loves apple pie, but not too many of us are eager to peel all of those apples every week. With your pressure canner and this recipe, you can peel them once and have enough apple pie filling to make ten or twelve pies. This is great for those times when you need to bring a dish to a potluck or barbecue.

• 4 cups granulated sugar

• 1 cup cornstarch

• 1 tablespoon ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon ground nutmeg

• 9 cups water

• ¼ cup lemon juice

• 2 teaspoons lemon zest

• 9 pounds peeled, cored, and sliced apples

• 6 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large stockpot over medium-high heat, combine the sugar, cornstarch, spices, and water and bring to a boil, stirring constantly. Boil until thick and bubbly.

4. Reduce the heat to medium, add the lemon juice, lemon zest, and apples and cook for 5 minutes, stirring constantly.

5. Ladle the hot filling into the jars, leaving 1 inch of headspace.

6. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

7. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

8. Process for 8 minutes at 6 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Blueberry Pie Filling

Blueberries have a short growing season and tend to ripen all at once. If you have one blueberry bush or three, you may find yourself with loads of berries that need to be eaten right away. (If not, grab them in July when everyone else is overloaded and prices are low!) Nothing celebrates blueberries like a fresh pie, so make several batches of this delicious pie filling to enjoy all year long.

• 10 pints blueberries

• ½ cup white or purple grape juice

• ½ cup granulated sugar

• 6 tablespoons Clear Jel (available where canning supplies are sold)

• 4 tablespoons lemon juice

• 2 teaspoons almond extract (optional)

• 2 quart jars, lids, and bands

1. Stem, wash, and sort your berries very well, and allow to drain on paper towels.

2. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

3. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

4. Combine the grape juice, sugar, Clear Jel, and lemon juice in a heavy pot over medium heat, and whisk constantly for about 2 minutes until thickened. Continue to whisk for 1 minute more.

5. Add the blueberries and stir well, and then continue cooking, stirring often, until the mixture returns to a boil. Boil for 5 minutes. Stir in the almond extract, if desired, and remove from heat.

6. Ladle the hot filling into the jars, leaving ½ inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 8 minutes at 6 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”

Variations:

This recipe works beautifully for Gooseberry Pie Filling, Raspberry Pie Filling, and Blackberry Pie Filling. Omit the almond extract for the gooseberries, and substitute 1 teaspoon of lemon zest.

Peach Pie Filling

Peach pie can be a lot of work when you’re making it from scratch, but the difference in flavor is enormous. The way to enjoy that flavor is to do all of the work in one day; then enjoy pies all year round. If you have a peach tree or know someone who does, this is one of the best ways to use the bounty.

• 6 quarts peeled and sliced fresh peaches

• Citric acid solution (see below)

• 5¼ cups water

• 7 cups granulated sugar

• 2 cups plus 3 tablespoons Clear Jel, divided (available where canning supplies are sold)

• 1 teaspoon almond extract

• 1¼ cups lemon juice

• 7 quart jars, lids, and bands

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Place the sliced peaches in a citric acid solution. If you use citric acid, 1 level teaspoon is needed per gallon of water. If using vitamin C tablets, use 6 tablets per gallon of water, crushing them before adding them to the water. Allow the peaches to remain in the solution for at least 5 minutes.

4. In a large stockpot, bring 1 gallon of water to a boil. Boil the peaches 6 cups at a time for 1 minute after the water returns to a boil. Drain each batch and keep covered in a heavy pot over the lowest heat to keep warm.

5. Combine the water, sugar, Clear Jel, and almond extract in a large stockpot over medium-high heat. Stir and cook until the mixture thickens and starts to bubble. Add the lemon juice and boil for 1 minute more, stirring constantly.

6. Fold in the drained peach slices and continue to cook for 3 minutes.

7. Pack the hot peaches into the jars, leaving 1 inch of headspace.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

10. Process for 8 minutes at 6 pounds of pressure, adjusting for altitude. Remove the canner from the burner, and follow the directions for handling noted in “Basic Instructions for Pressure Canning.”