Monthly Archives: February 2016

Still Yearning to Can in These Winter Months?

If you are still looking for indoor, easy canning options in these winter months, here is a hot sauce that do not require the fresh tomatoes, vegetables or fruits fresh from gardens. It also makes a nice gift to have on hand. Our previous blog was a quick jelly recipe from frozen orange juice concentrate.

Easy Hot Sauce is another option for winter canning if jelly is not your canned food of choice. Easy Hot Sauce is great for spicing things up by stirring into vegetables or chehotsauceese dips, soups and chilis.  This one uses canned diced tomatoes (undrained), chopped fresh hot peppers, vinegar and dry seasonings; the canning process is carried out in boiling water. This recipe yields four half-pint jars. Wear gloves when handling, cutting and seeding hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

Start by washing and rinsing half-pint canning jars; keep hot until they are filled. Prepare lids according to the manufacturer’s directions. The boiling water canner should be prepared and the process managed as found here.  Follow directions in the recipe for measuring and cooking ingredients before filling jars. Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Allow hot sauce to cool, undisturbed, for 12 to 24 hours and check seals. You can remove ring bands after the food has cooled if the lids are sealed.

Enjoy this easy way to add some “heat” and spice to your winter days.

Think sunshine and oranges in winter

We do not have a lot of our home canning recommendations that call for commercially processed ingredients in the recipes. However, here is an idea that does not require the fresh tomatoes, vegetables or fruits fresh from gardens. Just in the last week, I have had two people spontaneously say how much they like this recipe; in one case, it was an educator who said her canning class liked it a lot!

Orange Jelly from Frozen Juice  calls for one
12-ounce can of frozen concentrated orange juice and 1 traditional “box” of powdered pectin and creates a delightful, flavorful orange jelly for toast or biscuits on dreary winter mornings or late afternoons. The recipe yields five or size half-pint jars (we never all seem to get the same quantity for many recipes, do we? Or a final amount that just fills all jars exactly….)

For this one, we recommend using pre-sterilized jars and a very short boiling water process time. To pre-sterilize jars, boil empty, washed and rinsed glass canning jars submerged in boiling water for 10 minutes. (That’s 10 minutes after the water comes to a boil over the jars.) The easiest way to do this is to stand empty jars upright on a rack in a clean boiling water canner filled with clean water. Keep jars hot until they are filled. Prepare lids according to the manufacturer’s directions.

Directions for cooking the jelly are specific as to when to add sugar and pectin, and how long to boil. The process time in the canner is then 5 minutes up to 1000 ft altitude (10 minutes if 1,000-6,000 ft altitude; 15 minutes if over 6,000 ft). Allow jelly to cool, undisturbed, for 12 to 24 hours and check seals. You can remove ring bands after the food has cooled if the lids are sealed.

If you don’t want to pre-sterilize your jars, wash and rinse your jars and then keep hot before filling. The process times are then 10 minutes up to 1000 ft in altitude, (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft).

And enjoy the flavor of your labor, even if it really doesn’t take a lot time!