Home Canning Recipes

Fruits and vegetables

Hello again!!!!    We are being blessed with a slow rain today.  The garden is loving it.  As a result…..we are enjoying fresh cantaloupe, watermelon, cucumbers, squash, and the list goes on and on.    So I have decided for this weeks blog; giving some great recipes to help you take care of the wonderful over abundance that God has given.

"Home Canning Fruits Packing and Sealing&...

Melon Balls:  4 1/4 cups very light syrup (1 cup sugar to 4 cups water),  8 cups cantaloupe or honey dew melons, lime juice.    Prepare your syrup and have it hot (not boiling), Pack melon into hot jars, leaving 1/2 inch headspace. Add 1/2 tsp. lime juice and syrup to each pint. Adjust lids. Process in boiling water bath 20 minutes for half pints and pints.

Fruit Cocktail5 1/4 cups light syrup (1 cup sugar to 4 cups water), 2 lb. pineapple, 3 lbs. peaches, 3 lbs. pears, 1 lb. sweet cherries, 1 lb. seedless green grapes, Ascorbic acid color keeper.    Prepare syrup. Wash fruit. Peel and pit fruit. In a large kettle combine all fruit.  Add fruit keeper.  Pack hot fruit into hot jars, leaving 1/2 inch headspace, cover fruit with hot syrup. Adjust lids. Process in boiling water bath 30 minutes.  Makes 9 pints.

 Rhubarb: Raw Pack. Prepare light syrup; keep hot but not boiling. Wash and cut rhubarb stalks into 1/2 inch pieces. Pack rhubarb into hot jars, leave 1/2 inch head space. Bring syrup to boiling. Cover rhubarb with boiling syrup, adjust lids and process for 10 minutes in boiling water bath for pints and quarts.

Peaches/Pears: Raw Pack. Prepare light syrup; keep hot but not boiling.  Wash fruit and peel. You can use a sharp peeler or dunk your peaches into hot water for a minute and remove and place in cold water to remove skin easily.  Halve and pit.  Use fruit keeper to keep fruit from darkening.  Pack into hot jars, leaving 1/2 inch headspace. Cover fruit with syrup adjust lids and process in boiling water bath 25 minutes for pints and 30 minutes for quarts.

Tomato Juice Cocktail: 8 lbs. tomatoes, 1 cup chopped celer, 1/2 cup chopped onion, 1/4 cup lemon juice, 1 T sugar, 2 tsp. salt, 2 tsp. horseradish, 2 tsp. Worcestershire sauce, 1/4 tsp. bottled hot pepper sauce. Wash tomatoes and remove stem ends and cores. Cut up tomatoes. Combine all vegetables in large pot and cook until soft. Press through a food mill to extract juice. Boil your juice, stir often. Add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and pepper sauce; simmer 10 minutes. Pour juice into hot jars leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes. Makes 5 pints.

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2 Comments (+add yours?)

  1. bellavistafarm
    Aug 04, 2013 @ 22:55:06

    I like the fruit cocktail idea! Thanks for sharing on Wildcrafting Wednesday!!

    Reply

  2. Kathi
    Aug 06, 2013 @ 02:24:31

    Thank you for sharing at the HomeAcre Hop. I hope you’ll join us again this Thursday.

    Reply

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two brunette sisters busy with crafting, cooking, teaching, reading and living

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