Harvest Pantry

Strawberry-Orange Jam

Lorrie Smith
Drummonds, TN

My grandmother made this jam when I was young, and she always used quilted crystal jelly jars. I remember eating it spread on warm biscuits…mmm!

1 orange, peeled and seeded

2 10-oz. pkgs. frozen strawberries, thawed

1/4 c. water

2 T. powdered pectin

3-1/2 c. sugar

4 to 5 1/2-pint canning jars and lids, sterilized

In a food processor, grind orange using a fine blade. Combine strawberries, orange and water in a large kettle; stir in pectin. Over high heat, bring mixture to a rolling boil, stirring constantly. Add sugar and continue stirring. Return to a rolling boil and boil one minute, stirring constantly. Remove from heat; skim foam if needed and stir well. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 4 to 5 jars.

Attach a cheery fabric yo-yo, quilt square or felted wool flower to the tops of homemade jams & jellies…such pretty jar toppers!

Blueberry-Lemon Jam

Cindy Smith
Cumming, GA

Our family took a trip to pick blueberries and came home with so many! This was the recipe I turned to, and the resulting jam was delicious.

4-1/2 c. blueberries

6-1/2 c. sugar

juice and zest of 2 lemons

2 3-oz. pkgs. liquid pectin

7 1/2-pint canning jars and lids, sterilized

Combine blueberries, sugar, lemon juice and zest in a large saucepan over high heat; bring to a boil. Stir in pectin; bring to a rolling boil and stir constantly for one minute. Remove from heat; skim foam if needed. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 15 minutes. Set jars on a towel to cool. Check for seals. Makes 7 jars.

Sharing Mom’s and Grandma’s tried & true canning recipes is a great way to hand down favorite recipes that generations have loved. Keep the recipes, but be sure to update the preserving methods if needed. Some ways Grandma canned, using a wax seal or the inversion method for jams & jellies, are no longer a good way to keep foods their freshest.

Nutty Pumpkin Butter

Abigail Smith
Gooseberry Patch

A jar of this yummy butter will be a welcome gift for friends & family. Give jars tucked into a basket with warm buttermilk biscuits.

3-1/2 c. canned pumpkin

1 c. pecans, toasted and chopped

1 T. pumpkin pie spice

1-3/4 oz. pkg. powdered pectin

1/2 t. margarine

4-1/2 c. sugar

5 1/2-pint canning jars and lids, sterilized

Combine pumpkin, pecans and spice in a large saucepan; stir in pectin. Add margarine and bring to a boil over high heat, stirring constantly. Quickly add sugar; stir to dissolve. Boil for one minute, stirring constantly. Remove from heat; skim off foam if needed. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling water-bath for 15 minutes. Set jars on a towel to cool. Check for seals. Makes 5 jars.

Enter your preserves, jams, jellies or pickles in your local county fair. You just may be surprised at how well you do!

Slow-Cooker Apple Butter

Judith Jennings
Ironwood, MI

A fall trip to the orchard will send you home with baskets of the best, crunchy apples. While lots of them become scrumptious pies, don’t miss the chance to turn them into this wonderful apple butter.

12 Granny Smith apples, cored, peeled and quartered

1-1/2 c. brown sugar, packed

1/2 c. apple juice

1 T. lemon juice

1 t. allspice

4 1/2-pint freezer-safe plastic containers and lids, sterilized

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or until apples are very tender. Mash apples with potato masher or fork. Cook, uncovered, on low setting for one to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours. Spoon into sterilized containers, leaving 1/2-inch headspace; secure lids and freeze. Thaw in refrigerator before using. Makes 4 containers.

Get together with friends for a day of pickling and preserving! Tie on your prettiest aprons and catch up on what’s new. Then stand back and smile at all the delicious foods your family will enjoy all winter long.

Pike Family Jalapeño Jelly

Diana Pike
Mount Vernon, OH

This is the best hot pepper jelly I have ever tried…it’s an essential treat around the holidays! Our family serves it on whole-wheat crackers with a bit of cream cheese. So pretty and so good!

3/4 c. green pepper, chopped

1/4 c. jalapeño pepper, chopped

6 c. sugar

1-1/2 c. cider vinegar

1/2 c. liquid pectin

4 drops green food coloring

6 1/2-pint canning jars and lids

Add peppers to a food processor and pulse until finely minced. Combine pepper mixture, sugar and vinegar in a saucepan over medium-high heat; bring to a rolling boil. Remove from heat; stir in pectin and food coloring. Ladle jelly into sterilized jars, leaving 1/2-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 5 minutes. Set jars on a towel to cool. Check for seals. Makes 6 containers.

Gather all your fun scrapbooking supplies and easily make the prettiest jar labels. Buttons, stickers, die-cuts, rick rack and decorative-edge scissors are all you need for whimsical, one-of-a-kind labels and tags!

All-Around Pasta Sauce

Mary Murray
Mount Vernon, OH

A sauce that’s good on everything from spaghetti to lasagna to ravioli.

2 onions, chopped

2 cloves garlic, minced

2 T. olive oil

2 14-1/2 oz. cans diced tomatoes with basil, garlic and oregano

2 12-oz. cans tomato paste

6 c. tomatoes, chopped

3 T. dark brown sugar, packed

3 T. fresh oregano, snipped

3 T. fresh basil, snipped

salt and pepper to taste

2 1-qt. freezer-safe plastic containers and lids, sterilized

Sauté onions and garlic in oil in a large stockpot over medium heat. Add remaining ingredients; bring to a boil. Reduce heat to low and simmer, partially covered, for one to 2 hours, stirring occasionally, until desired thickness is reached. Cool to warm; spoon into freezer containers, leaving 1/2-inch headspace. Secure lids and freeze. Makes 2 containers.

If you find yourself with more tomatoes than you have time to prepare for sauce, turn them into tomato juice! Simply cut tomatoes into quarters and simmer 10 minutes. Strain and add one teaspoon salt to each quart of juice. Pour the juice into freezer-safe plastic containers, leaving 1/2-inch headspace. Seal, then freeze. Perfect for any recipe that calls for tomato juice.

Sizzlin’ Butter

Staci Meyers
Montezuma, GA

A real family favorite, we like to use hot Hungarian wax peppers. This is great for dipping pretzels into or spreading on sandwiches. Try spreading over ham, steaks or chicken before cooking…yum!

36 hot banana peppers, seeded and chopped

4 c. white or cider vinegar, divided

1 T. salt

4 c. mustard

5 to 6 c. sugar

1-1/2 c. all-purpose flour

1 c. cold water

8 1-pint canning jars and lids, sterilized

Combine peppers and one cup vinegar in a food processor or blender; process until smooth. In a large stockpot, combine pepper mixture, remaining vinegar, salt, mustard and sugar. Cook over medium-high heat, stirring often, until mixture thickens, about 15 minutes. Stir flour and cold water together to make a thin paste; mix until smooth. Pour over pepper mixture and bring to a boil. Stirring constantly, cook for 10 minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 5 minutes. Set jars on a towel to cool. Check for seals. Makes 8 jars.

Bruschetta is a quick & easy recipe and tastes amazing with tomatoes still warm from the sun and fresh basil. Dice 4 tomatoes and mix with 2 teaspoons olive oil and one teaspoon freshly chopped basil. Spread over toasted slices of Italian bread. Yum!

Amish Hot Pepper Rings

Cyndy DeStefano
Mercer, PA

We love summer for many reasons but one of the best things is the Amish produce stand that opens right down the road from us. Our Amish neighbor taught me how to can peppers several different ways, but these are by far our favorite! We enjoy them on just about everything, from tortilla chips and pizza to sandwiches and steaks.

2 T. lemon pepper

1 T. salt

1 T. garlic powder

1 T. onion powder

1 c. vegetable oil

1 c. olive oil

2 c. vinegar

2-1/2 c. sugar

12-oz. can tomato paste

12 lbs. sweet peppers, seeded and sliced

13 lbs. hot peppers, seeded and sliced

8 1-pint canning jars and lids, sterilized

Combine all ingredients except peppers in a very large stockpot; bring to a boil. Turn off heat and add pepper rings. Set aside for 20 minutes, stirring occasionally. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 20 minutes. Set jars on a towel to cool. Check for seals. Makes 8 jars.

It seems like we all have some of Mom’s or Grandma’s favorite handwritten recipes on well-worn recipe cards. Invite your family to send you copies of recipe cards they have, then put together a family cookbook to share. There’s something so sweet about all those tried & true recipes in her original handwriting.

Sweet Freezer Slaw

Nellie Burskey
Pittsburgh, PA

A classic recipe that’s easy and delicious. You’ll love the taste and its make-ahead convenience!

1 head cabbage, shredded

1 carrot, peeled and shredded

1 green pepper, finely diced

2 T. pickling salt

1 c. cider vinegar

1-1/4 c. sugar

1/4 c. water

1 t. celery seed

4 1-pint freezer-safe plastic containers and lids, sterilized

Combine cabbage, carrot and pepper; sprinkle with salt and mix well. Set aside, covered, for one hour. Meanwhile, combine vinegar, sugar, water and celery seed in a saucepan over medium-high heat. Bring to a boil; boil one minute. Rinse vegetables in cold water; drain and squeeze out remaining water. Pour hot mixture over vegetables; stir well and set aside to cool. Pack in freezer-safe containers, leaving 1/2-inch headspace. Secure lids and freeze. Thaw in refrigerator before serving. Makes 4 containers.

You can preserve your bounty of harvest herbs too. Gently rinse and place them in a single layer in a dehydrator set at 110 degrees. Herbs such as cilantro, dill, fennel, mint, parsley, rosemary, savory, tarragon and thyme will take 6 to 8 hours to dry. Other herbs like basil and sage will take longer, about 10 to 12 hours.

Just Peachy Freezer Jam

Sherry Gordon
Arlington Heights, IL

I absolutely love the taste of summertime peaches, and this jam lets me enjoy that sweet flavor even when it’s snowing outside!

3 c. peaches, pitted, peeled and finely chopped

4-1/2 c. sugar

2 T. lemon juice

3/4 c. water

1-3/4 oz. pkg. powdered pectin

6 1/2-pint freezer-safe plastic containers and lids, sterilized

Combine peaches, sugar and lemon juice in a large bowl; set aside 10 minutes, stirring occasionally. Mix water and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Continue boiling and stirring one minute; add to peach mixture, stirring until sugar is dissolved. Spoon into sterilized containers, leaving 1/2-inch headspace; secure lids. Let stand at room temperature 24 hours. Jam is now ready to freeze. Thaw in refrigerator before using. Makes 6 containers.

If you just can’t wait, enjoy freezer jams, jellies or pickles without freezing…they’ll stay fresh in the refrigerator for about 3 weeks.

Mom’s Pickled Corn

Sharon Tillman
Hampton, VA

A yummy sweet-tart twist on an old favorite. You’ll love serving it alongside fresh veggies and dip or with a relish platter.

6 ears corn, husked and quartered

1 T. salt

3 c. white vinegar

1 c. sugar

1 T. mixed pickling spice

2 bay leaves

3-inch cinnamon stick

2 1-quart canning jars and lids, sterilized

Place corn in a large bowl. Sprinkle with salt and add enough water to cover. Refrigerate, covered. Combine vinegar, sugar, pickling spice, bay leaves and cinnamon stick in a stockpot. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved. Drain and rinse corn with cold water; place into stockpot with pickling mixture. Bring to a boil over high heat, then reduce heat to low and simmer 10 minutes. Remove corn with a slotted spoon and divide between hot sterilized jars. Remove cinnamon stick and bay leaves from liquid; discard. Spoon vinegar mixture from stockpot into jars, completely covering corn. Leave 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 2 jars.

Here’s a super tip for easily removing corn kernels from the cob. Set an ear of corn in the center opening of an angel food cake pan and run a sharp knife down the ear...the kernels will slide right into the pan when sliced from the cob!

Dilly Green Beans

Kerry Mayer
Dunham Springs, LA

This is a recipe I remember my grandmother preparing each harvest season. Her pantry shelves would be lined up with jars of these beans, tomatoes, bread & butter pickles and hot peppers.

3-1/2 c. white vinegar

3 c. water

3 T. kosher salt

1/4 c. sugar

1 onion, cut into 6 1/4-inch slices

36 whole black peppercorns

18 whole green peppercorns

1/4 t. mustard seed

1/4 t. dill seed

6 bay leaves

4 lbs. green beans, trimmed and cut into 4-inch pieces

6 small serrano chiles, rinsed and stems removed

6 baby carrots, halved lengthwise

6 cloves garlic, peeled and halved

3 bunches fresh dill, stemmed

1 lemon, cut into 6 1/8-inch slices and seeded

6 1-pint canning jars and lids, sterilized

Combine vinegar, water, salt and sugar in a large saucepan; bring to a boil over high heat. Reduce heat and simmer while packing jars. Place an onion slice, spices and one bay leaf in the bottom of each jar. Pack green beans, chiles, carrots and garlic tightly into jars. Place fresh dill on top, tucking in so none touches the rim. Top each jar with a lemon slice to hold down dill. Spoon boiling vinegar mixture into jars, leaving 1/4-inch headspace. Make sure all of the dill is tucked in. Wipe rims and secure lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Allow to set for at least 3 weeks before using. Makes 6 jars.

Invite a friend over who wants to learn to preserve food and share your best recipes with her. She’ll save money and enjoy the homegrown flavor of foods all winter long, and you’ll be passing along tried & true recipes for another family to enjoy.

Apple Pie Filling

Rhoda Rine
Mount Vernon, OH

This is the best pie filling ever! It also makes wonderful apple crisp and is terrific warmed and poured over vanilla ice cream. Making it brings back sweet memories. I remember as a child all of the family in the kitchen together canning. It has always been my favorite time of year…a time to talk and share the special moments of our lives.

4-1/2 c. sugar

3 T. cinnamon

1/4 t. nutmeg

10 c. water, divided

2 t. salt

1 c. cornstarch

3 T. lemon juice

6 lbs. cooking apples, cored, peeled and sliced

7 to 8 1-quart canning jars and lids, sterilized

In a large saucepan, mix sugar, cinnamon, nutmeg, 8 cups water and salt. Cook and stir over medium-high heat, about 10 minutes. Whisk together remaining water, cornstarch and lemon juice; add to sugar mixture. Cook over medium-low heat until syrup thickens, about 3 minutes. Fill hot sterilized jars with apple slices; ladle syrup into jars, leaving 1/2-inch headspace. Remove any bubbles with a knife. Wipe rims and secure lids and rings. Process in a boiling-water bath for 25 minutes. Set jars on a towel to cool. Check for seals. Makes 7 to 8 jars.

Make a pumpkin basket just like you would a watermelon basket! Use a mini saw to create the basket shape and handle, then remove the seeds and fill with florists’ foam. Water the foam well and tuck in mums, sprigs of bittersweet and colorful fall leaves.

Carolyn’s Blackberry Jelly

Carolyn Cochran
Dresden, OH

Every time I eat blackberry jelly, I remember the times I picked blackberries with my Grandparents Martin. It was back in the 1940s. They drove their bright green Plymouth Coupe to the blackberry patch that was on a hillside about one mile from my house. I would ride my bicycle and meet them there and we would pick berries all morning. I still love to pick berries, even though I am in my 70s.

6 qts. blackberries

1/4 to 1/2 c. water

3 c. sugar

1-3/4 oz. pkg. powdered pectin

5 1/2 pint canning jars and lids, sterilized

Cook blackberries in a large stockpot over medium-high heat for 10 to 20 minutes, or until soft. Strain berries through cheesecloth. Add enough water to strained juice to equal 4-1/2 cups; return to pot. Combine sugar and pectin and stir into juice. Stirring frequently, bring to a full boil and cook 5 to 10 minutes, or until jelly runs over the side of spoon in 2 sheets. Remove from heat; skim foam if needed and stir well. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool. Check for seals. Makes 5 jars.

Spread spoonfuls of scrumptious jams, jellies and preserves on the flat sides of oatmeal cookies, then place the flat sides together. Wrap each yummy sandwich cookie in wax paper and tie with kitchen string. Nestle cookies inside a vintage cookie jar for a thoughtful gift sure to be remembered.

Vegetable Medley

Margaret Scoresby
Mosinee, WI

This makes a quick & easy side dish any time. Just mix & match your family’s favorite vegetables and you can’t go wrong. I’ll also often sprinkle in dried herbs such as oregano, rosemary, basil, thyme and tarragon.

2 T. butter

1/4 c. onion, coarsely chopped

2 to 3 c. mixed vegetables, chopped

salt and pepper to taste

Optional: celery salt or garlic salt to taste

Optional: chicken broth

1-pint freezer-safe plastic container and lid, sterilized

Melt butter in a saucepan over medium heat; add onion and sauté 2 to 3 minutes. Add vegetables to onion mixture and heat through, stirring frequently. Add seasonings as desired; reduce heat to low and cook, covered, just until vegetables are tender. Add a small amount of broth if needed to prevent sticking. Spoon into a sterilized container, leaving about 1/4-inch headspace. Secure lid and freeze. Makes one container.

When peppers and onions are overflowing in the garden, here’s a simple recipe you’ll love. Slice and cook them in a little olive oil until tender, then pack in freezer-safe containers. When dinnertime calls for Italian sausages topped with peppers and onions, just pull a bag from the freezer and reheat on the stove or in the microwave.

Hot Dog Relish

Shannon Price
West Chester, PA

Or hamburger relish…you choose! Either way you can’t go wrong with this tasty relish. We’ve even used it in homemade potato salad and macaroni salad.

6 cucumbers, finely chopped

1/4 c. salt

4 c. sweet onions, finely chopped

1 red pepper, finely chopped

2 c. white vinegar

2 c. sugar

3 T. all-purpose flour

1 t. dry mustard

1 t. mustard seed

1 t. celery seed

1 t. turmeric

4 1-pint canning jars and lids, sterilized

Place cucumbers in a large bowl; sprinkle with salt. Mix well, cover and refrigerate overnight. When ready to prepare, pour cucumber mixture and liquid into a large stockpot. Stir in remaining ingredients and cook over medium heat about 20 minutes. Spoon relish into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 15 minutes. Set jars on a towel to cool. Check for seals. Makes 4 jars.

Halloween night is the perfect time to make hot dog “spiders” for a fun dinner surprise. Cut the ends of each hot dog into quarters, leaving about 2 inches in the middle uncut. Place a stick or skewer in the middle of each hot dog and roast over a fire or hot coals. The “legs” will curl as the hot dog cooks!

The Best Freezer Pickles

Barbara Feist Stienstra
Goshen, NY

This recipe is one of those tried & true ones that can be counted on when the cucumbers really begin to come in during high summer!

4 c. cucumbers, thinly sliced

Optional: 1 to 2 c. onion, thinly sliced

2 T. salt

2 T. water

1 c. sugar

1/2 c. cider vinegar

1 t. dill weed

4 1/2-pint freezer-safe plastic containers and lids, sterilized

Mix cucumbers, onion, salt and water. Let stand for 2 hours; drain. Return to bowl and add remaining ingredients. Let stand until sugar is dissolved and liquid covers vegetables, approximately 2 hours. Spoon into sterilized containers, leaving 1/2-inch headspace; secure lids and freeze. Thaw in refrigerator before using. Makes 4 containers.

Freeze whole bell peppers, it’s easy! Just wash well, slice off the tops and remove the seeds. Wrap each pepper in aluminum foil, then place them in a freezer bag. Add your favorite stuffing to the peppers while they’re still slightly frozen, or stuff them before freezing. What a time-saver!