Catsup

1 c. white vinegar

1 1/2 inch cinnamon stick, broken

1 1/2 teaspoons whole cloves

1 teaspoon celery seed

8 ponds tomatoes (about 24 medium)

1/2 c. chopped onion

1/4 teaspoon ground red pepper

1 1/2 c. packed brown sugar

1/4 c. lemon juice

2 teaspoons salt

In a small saucepan, combine vinegar, cinnamon, cloves and celery seed (or just tie them in a spice bag or coffee filter to save straining later). Bring to boiling, remove from heat and set aside.

Wash tomatoes, remove stem ends and cores; cut into quarters. Place tomatoes in colander to drain.

In a 8-10 quart Dutch oven or kettle, combine tomatoes, onions and ground red pepper.

Bring to boiling; cook uncovered 15 minutes stirring often.

Press tomato mixture through a food mill or sieve, discarding seeds and skins.

Return puree to kettle, stir in brown sugar. Heat to boiling; reduce heat. Boil gently , uncovered for 1 1/2- 2 hours or till reduced by half. (measure depth with ruler at start and finish)

Strain vinegar mixture (or remove spice bag) into tomato mixture (discard spices). Add lemon juice and salt, simmer uncovered , about 30 minutes or to desired consistency, stirring often.

Ladle catsup into hot, clean half pints, leaving 1/2 inch head space. Wipe rims, adjust caps, and process 15 minutes in boiling water canner.

Yield: 4 half pints

This is *much* sweeter and spicier than store bought. I wasn't a big fan of it for just catsup, but it is BAR NONE THE BEST for sloppy-joes, or baked beans. I make it just for any recipe that calls for catsup.

Whole Kernel Corn

3-6 pounds of ears per quart

Salt (optional)

Water

Husk corn; remove silk; wash. Cut kernels from cob, do not scrape cob. Pack corn loosely into hot jars, leaving 1 inch headspace. Do not shake or press down. Add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over corn, leaving 1 inch headspace. Remove air bubbles, adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in a steam pressure canner.

Note: sugar content in young ears and sweet varieties of corn may cause browning.

MIxed Fruit

Any combination can be used pretty much, but we like peaches, pears, (or apples) and pineapple together. I like that I can open a jar, and add any odds and ends of fresh fruit for a quick fruit salad.

3 or more varieties of fruit

Sugar

Water

Prepare fruit as directed for individual recipe for type of fruit used.

I peel, pit, and cut mine into chunks or cubes. Treat if necessary to prevent darkening. (I use water with a bit of lemon juice)

Make a light syrup : 2 1/4 cups sugar, 5 1/4 cups water= 6 1/2 cups syrup

Bring syrup to a boil and add fruit and cook until hot throughout. Pack hot fruit into jars leaving 1/2 inch headspace, ladle hot syrup over fruit leaving 1/2 inch headspace. Remove air bubbles, adjust caps and process pints 20 minutes, quarts 25 minutes in boiling water canner.

I find that fruit shrinks less when I hot pack it, and the pineapple tastes WONDERFUL in this.

Potatoes

2-3 pounds potatoes per quart

Salt (optional)

Water

Wash white potatoes; drain. Peel potatoes, wash again. Leave small potatoes whole, cut large potatoes into quarters. Cover potatoes with water in a large saucepot, boil 10 minutes. Drain. Pack hot potatoes into hot jars leaving 1 inch headspace. add 1/2 teaspoon salt per pint, 1 teaspoon per quart, if desired. Ladle boiling water over potatoes, leaving 1 inch headpsace. Remove air bubbles. Adjust caps, and process pints 35 minutes, quarts 40 minutes at 10 pounds pressure in a steam pressure canner.

These were okay. They are much firmer than I expected, but we found them kind of gummy and bland. I don't know if I'll make them again.

Canning

I have been canning on my own for about 14 years. Yep, when my friends were all excited about this band or those clothes or that boy, I was excited about trying a new pickle recipe. Actually, I STILL get excited about a new pickle recipe.

I was hoping to have a picture of every recipe I post, but as all of my canned goods are in the basement, the lighting down there is lousy, and I don't feel like hauling a bazillion jars up, just to take them all back down again, there won't be any taste-bud tingling pictures to accompany this particular series. (Unless I have one archived somewhere, or happen to remember to take a picture of it when its canned this year.)

These are the recipes I've tried that we have liked the best, and also the books I have found to be the most helpful, or at least exciting.

As my own personal disclaimer just in case : ALL CANNING IS DONE AT YOUR OWN RISK!

PLEASE BE SURE TO FOLLOW UPDATED SAFETY STANDARDS, AND PLEASE REMEMBER THAT CANNING IS A SCIENCE, AND CHANGING RECIPES CAN COMPROMISE THE SAFETY OF THE FINISHED PRODUCT!!!!!!

Okay, that's out of the way, and now, shall we begin?

Here is a list of my favorite canning books:

Ball Blue Book

Preserving the Harvest

Country Canning and Preserving*

Complete Book of Small Batch Preserving*

(this may be updated from time to time, so I'll post it in my side bar for future reference)

* These books DO okay preserving methods that are no longer deemed safe!

Now come the recipes!

Also, the Basil Tomato Sauce, and Pizza Sauce recipes could easily be frozen, if you don't, or can't can.

Pizza Sauce

25-28 tomatoes

2 large onions, minced

4 garlic cloves minced

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 teaspoon cracked pepper

1 Tablespoon sugar

2 Tablespoons parsley, chopped

1 Tablespoon oregano

1 Tablespoon basil

1 teaspoon rosemary

1 teaspoon celery seed

2 teaspoons salt

1/2 teaspoon summer savory

1. Peel and purees tomatoes (or use one of these).

2. Put olive oil in a large, deep pan and saute onions and garlic until transparent. Add tomato puree and the rest of the ingredients. Stir well to blend.

3. Continue to cook over low heat until mixture is reduced by half. Stir occasionally. This will take 1 1/2 - 2 hours to reduce. (or longer as I found). When sauce is done, and nicely thickened, ladle into sterile pint jars, leaving 1/2 inch headspace, wipe rims, and adjust caps. Process 35 minutes in a boiling water bath canner.

Yield: Uh, don't know. (that part of the recipe got cut off.) I would guess around 7 pints.

I never got this super thick, so I add a small can of tomato paste. To make up for the extra tomato from that, I sprinkle a bit of Italian seasoning, garlic salt, and because I like it, Parmesan cheese, over the sauce before adding pizza toppings.

FANTASTIC!

Fresh Basil Tomato Sauce

3 Tablespoons olive oil

3 onions, minced

3 garlic cloves, minced

2 Tablespoons fresh basil chopped or 1 tablespoon dried

3 Tablespoons minced parsley

25-30 tomatoes

2 teaspoons salt

2 teaspoons pepper

1 1/2 teaspoons sugar

1 tablespoon plus 1 teaspoon beef bouillon

1. Add oil to a 6-8 quart pot. Saute onions and garlic in oil until transparent. Add basil and parsley.

2. Peel tomatoes (dip in boiling water 15 seconds and peel) and process until like juice.

(I just use one of these babies. GREAT investment!) Add to pot with onions and herbs. Add the rest of the ingredients and mix well.

3. Cook on low heat for 1 1/2 hours, stirring often. When sauce is done, ladle into sterile quart jars, leaving 1/2" headspace. Wipe rims and adjust lids. Process 45 minutes in a boiling water bath canner.

Yield: 6 quarts

When using this sauce, I have found mine is not very thick, more juicy. I add most of a large can of tomato paste, and since its also a tad bit acidic, when I'm heating it, I add 1/2 a Tablespoon of beef bouillon, and 1 Tablespoon of brown sugar.

DELICIOUS!

Savory Chicken Vegetable Soup

Place in a large pot and bring to a simmer:

24 cups chicken broth

3 cloves garlic, chopped

1 1/2 teaspoons basil

1 1/2 teaspoons celery salt

3/4 teaspoon ginger

3 Tablespoons soy sauce

3 cups carrots, shredded or diced

3 cups potatoes, diced

3 cups cut green beans

3 cups peas

3 cups corn kernels

3 large tomatoes, diced

6 cups chicken, cooked and chopped

2 small onions, diced

2 teaspoons salt, to taste

Ladle hot soup into sterile quarts jars. Wipe rims, adjust caps. Process 90 minutes at 15 pounds pressure in a steam pressure canner.

Yield: 14 quarts with a bit left over for your supper. May be frozen instead of canned, if desired.

REALLY GOOD!

Chopped (ground) Meat

Grind fresh meat in a food processor, or meat grinder. Sear meat in a hot skillet. add 1-1 1/2 cups boiling water, broth or tomato juice for each quart of chopped meat. Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. Pack hot meat and liquid into sterile jars, leaving 1 inch head space. Remove air bubble, wipe rims, and adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner.

Meats recommended: Beef, lamb, mutton, veal venison

To serve: use canned chopped meat for casseroles, baked hash, or stuffing sweet peppers.

Yield: varies

Zesty Dill Pickles

(this recipe is a bit topsy turvy in its writing, so read carefully!)

Use small-medium cucumbers. Rinse, scrub, rinse. Cut into 1" thick slices, or cut into spears. Fill sterile jars with clean cucumbers.

Into each filled quart jar put:

1 teaspoon dill seed or 1 head fresh dill

5 peppercorns

1/8 teaspoon red pepper flakes

1 small pinch of alum powder

2 whole garlic cloves

1/8 teaspoon turmeric

1 tablespoon onion flakes

Pour boiling brine over all. Process in boiling water bath canner for 5 minutes.

BRINE: 13 cups water+ 6 cups vinegar+ 1/2 cup pickling salt

Bread and Butter Pickles

4 quarts sliced medium cucumbers (about 4 1/2 pounds)

8 medium white onions, sliced (about 2 1/2 pounds)

1/3 cup pickling salt

3 cloves garlic, halved

Cracked ice

4 cups sugar

3 cups cider vinegar

2 tablespoons mustard seed

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seed

1. In a large bowl, combine cucumbers, onions, salt and garlic. Add about 2 inches of cracked ice. Refrigerate for 3 hours; drain well, remove garlic.

2. In an 8-10 quart Dutch oven or kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Add drained cucumbers. Bring to boiling. Pack cucumbers and liquid into sterile pint jars, leaving 1/2" headspace. Remove air bubbles, wipe jar rims and adjust lids. Process 10 minutes in a boiling water canner.

Yield 7 pints.

Herbed Green Beans

3 1/2 - 4 pounds green beans

1 1/2 cups chopped onion

1 cup chopped celery

1-2 cloves garlic, minced

1-2 Tablespoons snipped fresh basil or oregano (or 1-2 teaspoons dried)

1 1/2 teaspoons snipped fresh rosemary or tarragon (or 1/2 teaspoon dried)

1/2 teaspoon alt, optional

1. Wash beans; drain. Trim ends; cut or break into 1- inch pieces. Measure 12 cups beans.

2. Place beans in a 4-6 quart dutch oven or kettle, add enough water to cover beans. Cover, bring to boiling. Cook covered foe 5 minutes. Drain

3. Combine the hot beans, onion, celery, garlic, herbs, and if desired, salt.

4. Fill hot sterile quart or pint jars with beans, leaving 1/2" headspace. Add boiling water, leaving 1/2" headspace. Remove air bubbles, adjust caps.

Process at 10 lbs. pressure, 25 minutes for quarts, 2o minutes for pints. Allow pressure to come down naturally. Remove from canner and cool on racks.

Yield: 6 pints

When I heat these up for dinner, I like to do it this way. Our favorite herb blend is the basil and rosemary.

Strawberry Lemonade Concentrate

4 quarts strawberries, hulled

4 cups fresh lemon juice (about 16 lemons)

3 quarts water

6 cups sugar

1. In a blender or food processor, puree the strawberries. Place in a large kettle; add lemon juice water and sugar. Bring to 165F over medium heat, stirring occasionally (do not boil).

2. Remove from heat, skim foam. Pour hot into sterile jars, leaving 1/4" headspace.

Adjust caps, and process 15 minutes in a boiling water bath canner.

3. To serve, mix 1/3 concentrate to 2/3 lemon/lime soda or gingerale.

Yield: 6 quarts concentrate

Blazing Hot Habanero Pepper Jam

1 1/2 - 2 cups ground red bell peppers- approximately 6-7 whole

1/4 c ground habaneros (it will be hotter if you leave the seeds in)- approximately 3-4 whole

1 1/2 cups white vinegar

1 package powdered pectin

6 1/2 cups sugar.

1. mix together peppers and vinegar in a large pot, add pectin and bring to a rolling boil over medium heat. Boil 1 minute.

2. Add sugar, return to a rolling boil, and boil 1 minute.

3. Ladle into sterilized jars, cap and seal, process 10 minutes in a boiling water bath canner.

Yield: 7 half pints

Spiced Strawberry Jam

5 cups strawberries, crushed (about 2 quarts, cleaned and stemmed)

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 box powdered pectin

1/2 teaspoon butter

7 cups sugar

1. In an 8 quart saucepan, combine the strawberries and the spices. add the pectin and butter to the saucepan.

2. Bring to a full boil on high heat, stirring constantly.

3. Stir in exactly 7 cups sugar and mix well.

4. Return to a full boil and boil for 1 minute exactly, stirring constantly.

5. Remove saucepan from heat, skim off any foam using a metal spoon.

6. Ladle into sterile jars, wipe rims, adjust lids,process 5 minutes in a boiling water bath canner.

Yield: 5 half pints

Peach-Raspberry Jam

3 large peaches, pitted, peeled and coarsely chopped

1 cup raspberries

1/4 cup bottled lemon juice

6 cups sugar

1 package powdered pectin

1. Put peaches, raspberries, lemon juice and pectin into a large saucepan. Bring to a boil stirring constantly.

2. Add sugar all at once and stir until mixture comes to a rolling boil. Boil rapidly for 1 minute.

3. Let jam sit for 5 minutes while you skim off any foam.

4. Ladle into sterile jars, wipe rims, adjust lids. Process 10 minutes in a boiling water bath canner.

Yield: 7 half pints

Peach Pear Jam with Lime

Rind of 1 lime

2 cups finely chopped peeled peaches

2 cups finely chopped peeled pears

1 bow powdered pectin

5 cups sugar

1. Remove thin outer rind from lime with a vegetable peeler and cut into fine strips with scissors or sharp knife. (or use a zester) Place lime in a small microwavable container with 1/4 cup water. Microwave on high for 1 minute. drain and discard liquid, reserve rind.

2. Place peaches, pears, lime rind, and pectin in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. add sugar, return to a full boil, and boil hard for 1 minute, stirring constantly. Remove from heat.

3. Ladle into sterile jars (1/4" headspace) wipe rims, adjust lids and process 10 minutes in a boiling water bath canner.

Yield: 7 cups

Strawberry Peach Preserves

2 quarts strawberries, washed, capped, and cut into quarters or halves depending on size

2 pound peaches, peeled, pitted and cut into small pieces

3 tablespoons bottled lemon juice

5 1/2 cups sugar

1. Put fruit, lemon juice and sugar into a large heavy saucepan. Stir over medium heat until all sugar is dissolved.

2. Bring to a rolling boil, and cook at a slow boil, stirring often until the preserves are thick and have a transparent look.

3. Ladle into sterile jars (1/4" head space) wipe rims and adjust lids. Process 10 minutes in boiling water bath canner.

Yield: 7 half pints

Bluebarb Jam

3 1/2 cups chopped fresh or frozen rhubarb

1/2 cup water

2 1/4 cups coarsely chopped fresh or frozen blueberries

1 Tablespoon lemon juice

1 box powdered fruit pectin

5 1/2 cups sugar

1. Place rhubarb and water in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and simmer for 5 minutes, stirring often.

2. Add blueberries, lemon juice and pectin; mix well. Bring to a boil over high heat, stirring constantly. Add sugar, return to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, ladle into sterile jars leaving 1/4" headspace. Wipe rims and adjust lids, process 10 minutes in a boiling water bath canner.

Yield: 6 cups

Blueberry and Cherry Preserves

3 cups cherries, washed, pitted and crushed

3 cups blueberries, rinsed picked over and crushed

4 1/2 cups sugar

1 tablespoon thinly sliced lemon zest

1/2 teaspoon ground nutmeg

1. Combine all the ingredients in a heavy 4 quart saucepan. Stir over medium heat to dissolve the sugar.

2. Boil over high heat being careful not to burn, until the mixture reaches 220 F. on a cooking thermometer.

3. Ladle into sterile jars, allowing 1/4" headspace. Wipe rims, adjust lids.

4. Process 15 minutes in a boiling water bath canner.

Yield: 5 half pints

Blackberry, Cranberry and Pink Grapefruit Preserves

1 bag (12 oz.) fresh cranberries

6 cups blackberries, thawed, with their juice

1 1/2 cups sugar

2 pink or ruby red grapefruit, juiced (about 1 cup)

1. Pick over the cranberries to remove any stems or bad berries

2. Mix cranberries, 4 cups of the blackberries, sugar and grapefruit juice in a heavy, non reactive saucepan.

3. Bring to a boil over medium to high heat, until the mixture sheets on the end of a spoon, about 25 minutes. Stir frequently, and be careful not to burn the mixture.

4. As the mixture cooks, gradually add the remaining blackberries and their juice to the hot mixture and return to a boil.

5. Ladle hot mixture in to sterile jars, leaving 1/4" headspace. Wipe rims and adjust lids. Process 15 minutes in a boiling water bath canner.

Yield: 4 pints

Divine on toasted English muffins!