PRESERVES

17.          Pear & Ginger Preserves

Preparation Time: 13 hours

Cooking Time: 0 minutes

Servings: 4

INGREDIENTS:

• 1 lemon, large, chopped and de-seeded
• 6 cups of pears, Bartlett or Bosc
• 1-2 tablespoon of fresh ginger, grated and peeled
• 1/4 cup of liqueur, pear flavor
• 1/2 cup of water, filtered
• 4 cups of sugar, granulated

DIRECTIONS:

1. Combine pears, lemon, ginger and pear liqueur in large sized sauce pan. Add sugar and stir. Bring to boil.
2. Reduce the heat. Steam for 15 minutes and bring out from the heat.
3. Cover. Allow to stand for 12 hours without refrigeration.
4. Remove cover from pan. Bring to a boil on high heat.
5. Lower the heat and simmer the pear mixture for an hour and 15 minutes and stir occasionally. It should thicken.
6. Place a cup of preserves into each of your four 8-oz. jars.
7. Cover with the lids. Place on wire rack to cool. Chill.
8. Keep in your fridge for up to 6 weeks.

NUTRITION: Calories: 181 Total fat: 10g Protein: 9g Fiber: 1g Sodium: 179mg

18.          Tomato Bell Pepper Salsa

Preparation Time: 5 minutes

Cooking Time: 1 hour

Servings: 10 pints

INGREDIENTS:

• 4-5 de-seeded, chopped jalapeno peppers
• 15 minced cloves of garlic
• 1 chopped rib of celery
• 1 chopped red pepper, sweet, medium
• 4 chopped green peppers, medium
• 35 peeled, quartered tomatoes, medium
• 2 x 12-oz. cans of tomato paste
• 3 chopped onions, large
• 1/2 cup of sugar, granulated
• 1 & 3/4 cups of vinegar, white
• 1/4 – 1/2 teaspoon of pepper sauce, hot
• 1/4 cup of canning salt

DIRECTIONS:

1. Cook the tomatoes in uncovered large stock pot for 20 minutes on med. heat.
2. Drain the tomatoes. Reserve the two cups of liquid. Return tomatoes to same pot.
3. Stir in reserved tomato liquid, hot pepper sauce, canning salt, jalapenos, garlic, celery, red pepper, sugar, vinegar, tomato paste, onions and green peppers.
4. Cook and then lower the heat. Leave stock pot uncovered and stir frequently while simmering for an hour.
5. Ladle the hot mixture in 10 x 1-pint jars. Leave 1/2 inch at the top.
6. Move jars to remove air bubbles. Wipe the jar rims. Screw on the bands until they are tight to the feel.
7. Place jars in canner along with simmering water. Be sure they are covered completely.
8. Bring water to boil and process for about 20 minutes. Then remove the jars and allow to cool.

NUTRITION:  Calories: 121 Total fat: 9g Protein: 12g Fiber: 1g Sodium: 146mg

19.          Balsamic Plum Basil Preserves

Preparation Time: 30 minutes

Cooking Time: 2 hours

Servings: 4 cups

INGREDIENTS:

• 1 & 1/2 cups of sugar, granulated
• 4 & 1/2 cups of unpeeled, diced plums
• 1 x 1 & 3/4-ounce pkg. of fruit pectin, powdered
• 3 tablespoon of vinegar, balsamic
• 1 tablespoon. of chopped basil, fresh

DIRECTIONS:

1. Stir all ingredients except for the basil into a 4-quart glass bowl.
2. Microwave on High setting for eight minutes. Expect the mixture to boil.
3. Stir the mixture. Microwave for 8-10 more minutes on High.
4. It should thicken to a texture like that of maple syrup.
5. Stir the basil into the warm preserves. Cool the mixture for about two hours, until completely cool.
6. Cover. Chill preserves in airtight container until you want to serve them.
7. Place it in the fridge for up to three weeks.

NUTRITION: Calories: 151 Total fat: 12g Protein: 8g Fiber: 1g Sodium: 191mg

20.          Authentic Canned BBQ Sauce

Preparation Time: 20 minutes

Cooking Time: 3 hours

Servings: 3 pints

INGREDIENTS:

• 1 tablespoon. Of pepper flakes, hot
• 3 chopped garlic cloves
• 2 cups of onions, chopped finely
• 21 medium tomatoes, cored, peeled and chopped
• 1 & 1/2 cups of brown sugar
• 1 tablespoon. Of celery seeds
• 1/3 cup of lemon juice
• 1 cup of vinegar, white
• 1 & 1/2 tablespoon. Of ground nutmeg or mace
• 2 tablespoon. Of salt, kosher
• 1 teaspoon. Of ginger, ground
• 1 teaspoon. Of cinnamon, ground
• 1 tablespoon. Of mustard, dry

DIRECTIONS:

1. Combine the tomatoes with the celery seeds, pepper flakes, garlic and onions in large steel sauce pan.
2. Bring to boil on high heat while mixing constantly. Lower the heat. Cover the pan.
3. Gently boil for about 1/2 hour, until the veggies have softened.
4. Transfer the mixture in batches to sieve over glass bowl.
5. Press with the back of a spoon so that all pulp and liquid are extracted.
6. Discard the solids.
7. Return the pulp and liquid to the sauce pan.
8. Add the brown sugar, cinnamon, ginger, mustard, mace, salt, lemon juice and vinegar.
9. Return to boil on med-high and stir occasionally.
10. Reduce heat.
11. Allow to gently boil for about 1/2 hour while you stir frequently, till the mixture is thicker, about the consistency of bottled BBQ sauce.
12. Heat the jars you will be using in simmering hot water until you are ready for them. Do not allow them to boil.
13. Wash the lids in soapy, warm water. Set the bands aside.
14. Ladle the hot sauce into jars. Leave 1/2 inch open at top.
15. Take away the air bubbles and wipe the rims. Apply lids until hand-tight.
16. Place jars in the canner with boiling water.
17. About 20 minutes process the jars in the canner, as adjusted for altitude.
18. Remove the jars. Allow to cool.
19. make sure the lids are sealed properly after a day.

NUTRITION: Calories: 211 Total fat: 14g Protein: 12g Fiber: 1g Sodium: 179mg

21.          Strawberry with Basil Preserves

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 18 pints

INGREDIENTS:

• 1 teaspoon. of butter, unsalted
• 5 cups of strawberries, crushed
• 1/2 cup of minced basil, fresh
• 7 cups of sugar, granulated
• 1 x 1 & 3/4-oz pkg. of fruit pectin, powdered

DIRECTIONS:

1. Combine butter and strawberries in Dutch oven.
2. Stir pectin into mix.
3. Bring to full boil on high heat.
4. Stir constantly.
5. Stir in the sugar and return to full boil for about a minute. Stir in basil immediately.
6. Take away pot from heat and skim off the foam.
7. Pint jars. Leave 1/4” open at the top.
8. Move jars to remove the air bubbles.
9. Add more mixture if needed.
10. Screw lids on tightly.
11. Place jars in canner with water at a simmer. Be sure the water covers the jars completely.
12. Bring to boil and process for about 10 minutes. Then remove the jars and allow to cool.

NUTRITION: Calories: 251 Total fat: 15g Protein: 13g Fiber: 1g Sodium: 167mg

22.          Dandelion Jelly

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 9 pints

INGREDIENTS:

• 4 & 1/2 cups of sugar, granulated
• 2 tablespoon of lemon juice
• 3 cups of tea, dandelion
• 1 box of pectin, powdered

DIRECTIONS:

1. Add the lemon juice, dandelion tea and box of powdered pectin in a large sized sauce pan. Bring to boil.
2. Add sugar. Return to boil. Boil for one to two more minutes.
3. Remove mixture from heat.
4. Fill jars, leaving 1/2” open at the top.
5. Process by altitude and store in refrigerator.

NUTRITION: Calories: 211 Total fat: 18g Protein: 21g Fiber: 1g Sodium: 180mg

23.          Chicken & Veggie Soup

Preparation Time: 1 hour

Cooking Time: 30 minutes

Servings: 8 pints

INGREDIENTS:

• 4 cups of chopped, cooked chicken
• 4 quarts of broth, chicken – homemade, if possible
• 4 cups of mixed veggies, like onions, carrots and celery
• 1 garlic clove
• Kosher salt
• Ground pepper

DIRECTIONS:

1. Place cooked chicken and broth in large sized stock pot. Bring to boil.
2. Chop your veggies. You can match and mix your favorite vegetables, as long as you have four cups in total, more or less.
3. Add the vegetables to the pot. Bring to boil.
4. Add salt & ground pepper.
5. Add the garlic and any other seasonings you’d like.
6. Use a slotted spoon to add solid ingredients to jars. The solids should not fill any more than 1/2 of each jar.
7. Then top jars off with the broth. Leave an inch at the top.
8. Place lids on the jars. Process using the instructions from pressure canner.

NUTRITION: Calories: 214 Total fat: 19g Protein: 21g Fiber: 1g Sodium: 289mg

24.          Pickled Onions

Preparation Time: 40 minutes

Cooking Time: 10 minutes

Servings: 6 pints

INGREDIENTS:

• For the brine
• 2 cups of vinegar
• 4 cups of water, filtered
• 7 tablespoon of salt, kosher
• 2/3 cup of sugar, granulated
• For the pickles
• 3 & 1/2 teaspoon of salt, kosher
• 4 lbs. of onions, red
• 6 bay leaves
• 3 teaspoon. of peppercorns

DIRECTIONS:

1. To create the brine, combine the water, salt, vinegar and sugar in sauce pot. Simmer on low heat.
2. Stir often, until the sugar and salt dissolve. Set the pan aside until you are ready for the mixture.
3. Trim onions. Slice them thinly into strips.
4. Toss the onions with 1 & 3/4 teaspoon. of salt. Allow to set for 1/2 hour. Rinse.
5. Distribute bay leaves and peppercorns evenly in your jars.
6. Add roughly 1/2 pound of onions to each of your six jars. Press with tongs and pack loosely.
7. Cover onions with brine and leave 1/2 inch of space at the top.
8. Clean rims of jars with a neat towel. Place lids on jars. Seal with bands, using fingertips only.
9. Process for 8-10 minutes. When timer goes off, remove jars from hot water bath with a jar lifter.
10. Place them on towels. Allow to cool for about 24 hours.
11. After a day, remove bands and test the seals. The jars that have good seals are fine to keep in cool, dark place for up to one year.
12. In cases where the seal was broken, store in your fridge and use it within two weeks.

NUTRITION: Calories: 251 Total fat: 16g Protein: 11g Fiber: 1g Sodium: 145mg

25.          Fig Preserves

Preparation Time: 1 hour

Cooking Time: 45 minutes

Servings: 7 pints

INGREDIENTS:

• 5 lbs. of quartered or halved figs
• 5 lbs. of sugar, granulated

DIRECTIONS:

1. Wash figs. Trim off stem ends. Place figs in large pot. Cover with sugar.
2. Set them at room temperature for about three hours.
3. Heat sugar and figs while stirring, on medium heat.
4. Once sugar dissolves, raise heat to high. Bring to hard boil. Lower heat to med-low.
5. Boil gently for 40 minutes. Stir frequently.
6. Preserves are finished when surface foam dissipates. A spoon inserted in mixture should come out coated on the back.
7. Ladle syrup and figs into sterilized, hot jars. Leave 1/4” of head space.
8. Wipe jar rims clean. Place lids on and screw tight.
9. Put filled jars in canning pot. Cover with water that extends two inches above the tops of the jars.
10. Bring to boil. Boil for 13-15 minutes.
11. Remove jars with tongs. Place on clean towel.
12. Let the jars completely cool before moving them. Store in cool, dark area.

NUTRITION: Calories: 251 Total fat: 20g Protein: 17g Fiber: 1g, Sodium: 213mg

26.          Rhubarb Jelly Preserves

Preparation Time: 30 minutes

Cooking Time: 5 minutes

Servings: 64

INGREDIENTS:

• 7 cups of sugar, granulated
• 4 & 1/2 – 5 lbs. of 1-inch cut pieces of rhubarb
• 2 x 3-oz. pouches of fruit pectin, liquid
• 1-2 drops of food coloring, red, if desired

DIRECTIONS:

1. Grind rhubarb using grinder or food processor.
2. Line strainer with 4 cheesecloth layers. Place over large bowl.
3. Place the rhubarb in the strainer. Cover with cheesecloth edges. Allow to stand for 1/2 hour.
4. Pour the juice into Dutch oven and add the sugar. Add the food coloring, if you desire.
5. Stir constantly and bring to boil on high. Add the pectin and bring up to full boil. Leave there for a minute, constantly stirring.
6. Remove from heat. Allow to stand for several minutes. Skim off any foam.
7. Ladle mixture carefully into hot jars. Leave 1/4” space at top. Remove the air bubbles. Adjust the lids.
8. In boiling water canner, process for 10 minutes.

NUTRITION: Calories: 231 Total fat: 17g Protein: 9g Fiber: 1g Sodium: 190mg

27.          Canned Pesto

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Servings: 1 pints

INGREDIENTS:

• 2 minced medium garlic cloves
• 1/3 cup of pine nuts
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of oil, olive
• 2 cups of basil, fresh
• 1/4 teaspoon of kosher salt, coarse
• 1/4 teaspoon. of black pepper, ground

DIRECTIONS:

1. Rinse the basil leaves. Pat them dry. Add to food processor along with pine nuts. Pulse a few times.
2. Add oil. Blend till the mixture is smooth.
3. Add Parmesan cheese. Pulse. Scrape down the sides.
4. Mince a clove of garlic. Add to processor. Pulse again.
5. Have a taste now to see if you want to use the other clove of garlic, or not.
6. Add kosher salt and ground pepper. Blend again.
7. Transfer pesto to clean pint jar. You will notice a thin oil layer accumulating on top. This is fine.
8. Twist lid onto jar. Store in refrigerator.

NUTRITION: Calories: 191 Total fat: 18g Protein: 10g Fiber: 1g Sodium: 178mg

28.          Ginger & Nectarine Preserves

Preparation Time: 2 hours

Cooking Time: 25 minutes

Servings: 3 cups

INGREDIENTS:

• 1 & 1/2 cups of sugar, granulated
• 4 & 1/2 cups of unpeeled, diced nectarines
• 3 tablespoon of lemon juice, fresh
• 1/3 cup of ginger, minced and crystallized
• 1 x 1 & 3/4 pkg. of fruit pectin, powdered

DIRECTIONS:

1. Stir all ingredients together in large glass bowl.
2. Microwave on High for eight minutes.
3. It will boil don’t worry.
4. Stir the mixture. Microwave for 8-10 minutes on high until it thickens.
5. Cool the mixture well, for two hours or so.
6. Cover. Chill in airtight container. Let cool in the fridge for up to three weeks.

NUTRITION: Calories: 121 Total fat: 19g Protein: 5g Fiber: 1g Sodium: 176mg

29.          Stone Peach Preserves

Preparation Time: 35 minutes

Cooking Time: 2 hour

Servings: 3 cups

INGREDIENTS:

• 1 & 1/2 cups of sugar, granulated
• 3 tablespoon. of lemon juice, fresh
• 4 & 1/2 cups of peaches, peeled, diced
• 1 x 1 & 3/4-ounce pkg. of fruit pectin, powdered

DIRECTIONS:

1. In a large glass container, mix all the ingredients.
2. Microwave the mixture on high for eight minutes. The mixture will come to boil. Stir the mixture.
3. Microwave at 8-10 minutes on high until the mixture thickens.
4. Completely cool the mixture for about two hours. Cover. Chill in airtight container until you want to serve them.
5. They can be stored in your fridge for up to three weeks.

NUTRITION: Calories: 231 Total fat: 16g Protein: 11g Fiber: 1g Sodium: 289mg

30.          Sweet Pickles

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Servings: 4 quarts

INGREDIENTS:

• 3 tablespoon of salt, canning
• 3 & 3/4 cups of vinegar, white
• 4 cups of sugar, granulated
• 4 lbs. of cut 6” spears of cucumbers
• 4 teaspoon of cloves, whole
• 4 cinnamon sticks
• Tea bags, black
• 2 teaspoon. of diced or sliced ginger, fresh

DIRECTIONS:

1. Cover the spears of cucumbers with boiling hot water. Allow to stand for about two hours and then drain.
2. Combine vinegar, sugar and salt in sauce pan. Bring to boil.
3. In wide mouth, heated jars, place 1/2 teaspoon. of ginger, 1 teaspoon. of cloves, 1 cinnamon stick and 1 tea bag – contents only – not the bag, string or tag.
4. Pack cucumber spears into heated jars. Ladle vinegar/sugar over the spears. Leave 1/2 inch of head space.
5. Rotate jars to remove bubbles. Wipe rim of jars to make sure you’ll have a good seal.
6. Adjust rings and lids to finger tight.
7. For 15 minutes, process in boiling water bath.
8. Carefully remove from bath. Place on towel on your counter.
9. Allow the jars to sit undisturbed overnight. Check the seals the next day.
10. If any of the jars didn’t seal fully, refrigerate them. The rest can be stored in a cool, dark place.

NUTRITION: Calories: 51 Total fat: 12g Protein: 10g Fiber: 1g Sodium: 190mg