Food In Jars

Good Morning!!! Here we are with another week ahead of us.  Gathering fresh veggies and fruit at the peak of their freshness. Invest a little of your time. There is just such joy and satisfaction knowing you have contributed hugely to your family’s well being in the upcoming months.    As for myself, I have a very hard time eating anything from the store. Most of the food there is tasteless…not to mention how overly processed boxes of food that line the shelves are.  Processed until there is nothing good left in them.  Then more money comes out of your pocket to purchase meds that the doctor orders because you become sickly due to supermarket food. I have gathered some more canning recipes that are delicious, nutritious, and your family love them.

Simple Raspberry Jam: 6 cups crushed raspberries (about 2 dry quarts) 4 cups sugar, Juice of 1 lemon, and 1 packet of liquid pectin.  Prepare boiling water bath and 3-1 pint jars. Sterilize jars and prepare water for lids.  Combine the crushed berries and sugar in large pot and stir to combine.  Bring to a boil over high heat and stir frequently about 15 minutes. Add lemon juice and the pectin. Return to rapid boil and allow to boil for 5 minutes. Remove pot from heat and ladle jam into jars. Water bath for 10 minutes.

Deutsch: Vorratshaltung im Keller

Deutsch: Vorratshaltung im Keller (Photo credit: Wikipedia)


Lemon CurdMakes 2 half pint jars.   1/4 cup lemon zest (about 4 medium lemons), 1 1/4 cup sugar, 4 large egg yolks, 2 large eggs, 1/3 cup lemon juice, 6 Tablespoons of cold unsalted butter, cut into cubes.  Prepare jars and lids along with your boiling water bath.  Combine lemon zest and sugar in a small bowl, stir until well combined…..set aside.  Set up a double boiler, add 2 inches of water to bottom pan and bring to a simmer over medium heat….or you can set a heatproof mixing bowl over the saucepan.  You will need to keep the top half of double boiler off of stove when you combine the egg yolks and eggs…whisk them together. Add the zest and sugar. Whisk this in. Add the lemon juice and stir until well blended. Add butter and set the top of the double boiler over the simmering water. Switch to a silicone spatula and stir continually as the lemon curd cooks. Use a candy thermometer, monitor the temperature of the curd while you stir. As it approaches 190 degrees it should start to thicken. One sign of doneness is that it will coat the spatula and not run off. It typically takes 9 minutes for the curd to cook through. Strain the curd through a fine mesh sieve. The straining will remove the zest and any bits of scrambled egg. Pour the curd into prepared jars, leave a 1/2 inch head space. Wipe rims and apply lids and rings. Process in water bath for 25 minutes. When time is up, remove the pot from the heat and remove the lid….let the jars sit in the pot for an additional 5 minutes. This will help to prevent the curd from reacting to the rapid temperature change and bubbling out of the jars.

Spicy Honey MustardThis will make 4 quarter pint jars.  1 cup dry mustard, 1 cup cider vinegar, 1/3 cup honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper.    Prepare your boiling water bath. Prepare sterilizing jars and lids.  Combine all ingredients in a small pot. Whisk to blend and bring to a simmer over medium heat for 6 minutes. When mustard is thoroughly heated through, ladle into prepared jars leaving 1/2 inch head space. Wipe the rims, apply lids and process in water bath for 10 minutes.

Mixed Pickling SpiceMakes enough for  20–1 pint jars of pickles.   3 Tablespoons crushed bay leaves, 3 Tablespoons black peppercorns, 3 Tablespoons whole allspice, 3 Tablespoons coriander seeds, 3 Tablespoons mustard seeds, 3 Tablespoons juniper berries, 1 Tablespoon whole cloves, 1 Tablespoon dill seed, 1 cinnamon stick, broke into pieces.  Pour all the spices into a jar, seal, and shake to combine. Use anytime a mixed pickling spice is called for in a recipe.

Honey Roasted Peanut Butter: Makes 1 1/2 cups…..2 cups raw peanuts, 3 Tablespoons honey, divided…3 Tablespoons peanut oil, divided….1/1/2 teaspoons sea salt, divided………Preheat oven to 325 degrees, line a baking sheet with parchment paper. Spread the peanuts on the baking sheet, drizzle with 2 Tablespoons honey, toss evenly to coat and roast in the oven…until nuts are golden brown for about 30 minutes. Stir the peanuts at least 2 x to ensure even roasting.  Remove from oven and let peanuts cool for about 10 minutes. Pour the peanuts into the bowl of food processor. Add 1 Tablespoon peanut oil and 1 teaspoon sea salt and begin to run the processor. As the motor runs and peanuts break down, drizzle remaining Tablespoons of peanut oil.   Continue to process for 30 second intervals….will need to scrape down the sides from time to time..when it resembles peanut butter….stop the motor…and taste. Add remaining honey and 1/2 tsp. salt. Scrape peanut butter into a jar and store in fridge. Will keep for 1 month.

Maple Almond Butter: Makes 1 1/2 cups………2 cups raw almonds, 2 Tablespoons pure maple syrup, 1/4 teaspoon sea salt, 2 Tablespoons walnut oil or any other neutral oil.  Prepare the same way as the Peanut Butter.



2 Comments (+add yours?)

  1. Jennifer at The Entwife's Journal
    Aug 12, 2013 @ 03:01:35

    These all sounds yummy. Thanks for sharing at Wildcrafting Wednesday. Don’t forget to leave a link over to the bloghop.


  2. Nicky
    Aug 13, 2013 @ 14:34:09

    What a great collection of recipes. I make my own jam and peanut butter. Everything sounds delicious. I’m looking forward to trying the Maple Almond Butter. Thanks for adding a link to my Peach No Sugar Jam. I appreciate it.


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

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