canning

Cranberry Raspbery Preserves

Cranberry Raspberry PreservesSweet preserves are the perfect way to enjoy tart berries like these. Whole cranberries add chunkiness and a unique touch to raspberry jam.

 


2 -1/2 cups (625 ml) raspberries
2 cups (500 ml) whole cranberries
1 cup (250 ml) finely chopped apple, about 1 medium
3 -1/2 cups (875 ml) granulated sugar
1 cup (250 ml) liquid honey
1/2 tsp (5 ml) butter
1 pouch (85 ml) BERNARDIN® Liquid Pectin

 

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash and drain raspberries, cranberries and apple. Peel, core and finely chop apple.
  • Measure raspberries, cranberries, prepared apple, sugar, honey and butter into a large, deep stainless steel saucepan. Let stand at room temperature for 15 minutes.
  • Over medium heat, stirring frequently, bring fruit mixture to a full rolling boil that cannot be stirred down.  Stir in liquid pectin and 1/2 tsp (2 ml) butter or margarine (to reduce foaming).  Boil hard, stirring constantly for 1 minute.  Remove from heat and skim off foam.
  • Ladle hot preserve into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserves. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining preserves.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes about 6 x 250 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Use fresh or frozen cranberries for this one as they are readily available.

Posted by admin on 12/01/2012 - 08:42
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Christmas Pepper Jelly

Christmas Pepper JellyThis recipe makes a firery golden, translucent jelly with colourful suspended fruit and vegetables.  Serve it with cheese or melt it onto grilled or sautéed dishes to add sparkling flavour highlights.
   

1/3 cup (75 ml) finely sliced dried apricots
3/4 cup (175 ml) white or white wine vinegar
1/4 cup (50 ml) finely diced red onion
1/4 cup (50 ml) finely diced seeded sweet red pepper
1/4 cup (50 ml) finely diced green chili peppers, including seeds (hot or sweet)
3 cups (750 ml) granulated sugar
1 pouch (85 ml) BERNARDIN Liquid Pectin

 

  • Place 6 clean 125 ml or 3 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside.  Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • With scissors or knife, cut apricots into 1/8 inch (0.3 cm) slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Add diced, red onion and peppers to apricots. Stir in sugar.
  • Over high heat, bring mixture to a full rolling boil that cannot be stirred down.  Add liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute, stirring constantly.  Remove from heat and quickly skim off foam, if necessary.
  • Quickly pour jelly into a hot jar, dividing solids equally among jars and filling to within 1/4 inch (0.5 cm) of top of jar (headspace). Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes 6 x 125 ml or 3 x 250ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Use a variety of coloured peppers for an exotic look.  Perfect for gift giving.

Posted by momstown team on 11/01/2012 - 06:54
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Fiesta Salsa

Fiesta SalsaNothing easier than to transform the fresh produce of the kitchen garden into salsas using the salsa mixture from  Bernardin. Ideal for the amateurs in the domestic preserve setting, either beginners or senior, this mixture reduces the number of ingredients necessary as well as the cooking and make-ready time.  They are very popular when you have a great number of guests.



8 lbs fresh tomatoes, finely chopped to yield 26 cups
¾ cup vinegar (5% acidity)
1 full container of Bernardin Fiesta Salsa Mix (189 g, 6.7 oz)

 

  • Place 8 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Chop & measure tomatoes; combine in a large, deep stainless steel saucepan the tomatoes, vinegar and the Bernardin Fiesta Salsa mix.   Bring mixture to a boil, stirring frequently. Reduce heat and simmer 5 minutes.  
  • Ladle hot salsa into a hot 500 ml mason jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars 500 ml jars 35 minutes*.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes about 8 x 500 ml

 

QUICK TIP: Freeze your local tomatoes and make your salsa when you have a little extra time.  If a thicker salsa is preferred, ad 15 to 20 min of cooking time or until desired thickness.

 

Posted by admin on 09/01/2012 - 08:46
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Peach Ginger Jam

Peach Ginger JamLiquid Pectin allows you to make the freshest cooked jam possible, retaining more flavour and nutrition than with any other type of commercial pectin.

 


4 cups (1000 ml) crushed peaches, about (1.4 kg) or 9 medium
1/3 cups  lemon juice
1 tbsp (15 ml) grated gingerroot
2 pouches (170 ml) BERNARDIN Liquid Pectin
7- 1/2 cups (1875 ml) granulated sugar

 

  • Place 6 to 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Peel, pit and finely chop or crush peaches, one layer at a time. Measure 4 cups (2 L).
  • In a large, deep stainless steel saucepan, stir together prepared fruit, lemon juice, grated ginger and all of the sugar and 1/2 tsp (2 ml) butter or margarine (to reduce foaming).  Over high heat, bring mixture to a full rolling boil that cannot be stirred down.  Add liquid pectin, squeezing entire contents from pouches. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.


Makes about 6  or 7 x 250 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Peaches can be crushed and frozen ahead of time.  You can use a little extra ginger if your taste buds allow it. 

 

Posted by admin on 08/01/2012 - 05:46
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Raspberry Maple Jam

Raspberry Maple JamFruit Pectin crystals are a fast and easy way to make good old homemade jams. Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.


5 cups (1250 ml) crushed raspberries, about 1.4 kg
¼ cup (60 ml) maple syrup
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
7 cups (1750 ml) granulated sugar

 

  • Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash and crush raspberries, one layer at a time; measure 5 cups (1250 ml).
  • Measure sugar; set aside.
  • In a large deep stainless steel saucepan, stir together prepared berries, 1/2 tsp (2 ml) butter or margarine to reduce foaming, maple syrup and BERNARDIN® Original Pectin.
  • Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes about 8 x 250 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Frozen berries can be used for this one, just crush and measure while berries are still slightly frozen.

Posted by admin on 07/01/2012 - 16:41
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Strawberry Honey Jam

Strawbery HoneySmooth and silky like whipped honey, this luscious spreadable treat is not as intensely sweet as pure honey. Iit’s wonderful strawberry flavour highlights are sure to make it a hit especially with those who want spreads sweetened with alternatives to sugar.


4 cups (1000 ml) finely crushed, fully ripe sweet strawberries (do not purée)
1 cup (250 ml) unsweetened red juice such as cranberry or grape juice
1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
1-1/2 cups (375 ml) liquid honey

 

  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine strawberries and juice in a large, deep stainless steel saucepan. Add Fruit Pectin, stirring until dissolved. Stirring occasionally, bring mixture to a boil. Add honey. Stirring frequently, return mixture to a full boil; boil 3 minutes.
  • Ladle hot mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more dressing. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining Strawberry Honey.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry hands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

Makes about 5 x 250 ml jars.


BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: Pectins are not interchangeable therefore the No Sugar Needed must be used for this recipe.

 

Posted by admin on 06/01/2012 - 16:37
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Light Mom's Apple Pie in a Jar - No Sugar Needed Pectin

Apple Pie in a JarNo Sugar Needed Fruit Pectin lets you control the type and/or quantity of sweetener in fruit spreads. Make fruit spreads with no added sweetener, sugar replacements like SPLENDA* No Calorie Sweetener, or small quantities of granulated sugar. Follow directions carefully!



6 cups (1500 ml) peeled and chopped Granny Smith apples
Juice & grated peel of 1 large lemon
2 cups (500 ml) unsweetened apple or white grape juice
3/4 cup (175 ml) raisins or dried cranberries
1 tsp (5 ml) ground cinnamon
1 pkg (49 g) Bernardin NO SUGAR NEEDED Pectin
Sweetener – if using:
1 1/2 cups (375 ml) SPLENDA* No Calorie Sweetener
OR
1 1/2 cups (375 ml) granulated sugar

  • Place 5 clean 250 or 236 ml ml mason jars on a rack  in a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Combine apples, lemon peel, lemon and apple or white grape juices in a large, deep stainless steel saucepan. Bring to a boil; boil gently several minutes until just apples begin to soften.
  • Remove from heat; whisk in No Sugar Needed pectin. Add dried fruit and cinnamon.
  • If using sweetener, measure SPLENDA or sugar and set aside.
  • Stirring constantly, bring fruit mixture to a boil over high heat.

           o    If using, add sweetener (sugar or SPLENDA) and return mixture to a boil.
           o    Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.

  • Quickly ladle fruit spread into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit spread.
  • When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner, and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes**.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

 

Makes about 4 to 6 x 250 or 236 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: This recipe uses less sugar then traditional jam recipes and it does taste like apple pie.  Use soft apples for faster cooking.

 

Posted by admin on 05/01/2012 - 11:22
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Field Berry Feast Freezer Jam

Field Berry Feast Freezer JamMake this marvelous, no-cook jam year round! Get the kids involved and have them crush the berries and then mix it all up. 
Great tasting and easy to make.


1 -1/2 cups (375 ml) granulated sugar
1 pouch (45 g) BERNARDIN Freezer Jam Pectin
2 cup (500 ml) crushed hulled strawberries
1 cup (250 ml) crushed red raspberries
1 cup (250 ml) crushed blackberries

  • Wash and rinse 5 x 250 ml mason jars and BERNARDIN Storage Lids or 2-piece SNAP LID® closures.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar until well blended. Add crushed fruit to pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
  • Freeze up to 1 year; refrigerate up to 3 weeks or serve right away.


Makes about 5 x 250 ml jars.

 

Variation:  If desired, substitute blueberries for the blackberries and/or use black raspberries instead of red.

 

QUICK TIP:   This jam can be readily made all year long with a variety of berries.  Do not use frozen berries as they contain too much liquid.

 

Posted by admin on 03/01/2012 - 16:23
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