Tag Archives: boiling water canning

Apple Abundance

Apple jelly jarsIf your apple season is winding down with A LOT of apples, or if you stumble into a great sale at the grocery store, then you likely have enough apples to make apple juice and/or jelly!

First, prepare apples for extracting their juice. If you plan to make jelly and use purchased pectin, then you can use all ripe apples. If you are going to make jelly and rely on only the natural pectin in apples, then use ¼ slightly under-ripe apples and ¾ just ripe apples. Make juice in small batches – about 3 pounds of apples with 3 cups water will produce 4 cups apple juice. Sort the apples, discarding damaged portions. Wash the apples and cut them into pieces, but DO NOT remove skins or cores – the pectin is most concentrated in the skins and cores.

Now you’re ready to extract the juice. Place fruit into a flat-bottomed saucepan and add one cup water per pound of apples. Bring to a boil on high heat and stir to prevent scorching. Reduce heat and cook until soft, about 20 to 25 minutes. Be careful not to overcook; too much boiling will destroy the pectin, flavor, and color.

To clarify the juice, pour the entire contents of the saucepan into a damp jelly bag and suspend the bag so that the juice drains into a large bowl. For the clearest juice (and therefore the clearest jelly), do not press or squeeze the jelly bag.

using-a-jelly-bag

Once the juice is clarified, you may freeze it. Be sure to leave 1½-inch headspace and use a moisture-proof, durable freezer container. If you think you might use the juice for jelly, then do not presweeten it before freezing.

If you want to can the juice as is, follow these directions for canning Apple Juice in a boiling water canner. (Note: you could also can local cider from a cider maker; try to can it within 24 hours after being pressed.)

Follow these directions if you want to use the juice in Apple Jelly without added pectin.

Refer to pectin product packaging and follow those directions if you prefer to make jelly with added pectin.

© Andress, E.L., Harrison, J.A., eds. (2006). So Easy to Preserve, 5th ed. Athens, GA: University of Georgia Cooperative Extension.

Advertisements

Hot Pepper Relish

As summer heats up, you might be dreaming up ways to take that warmth with you into the colder seasons ahead. Making and preserving Hot Pepper Relish is certainly one way to achieve this goal. The jalapeño peppers contain enough hotness to make you feel sunny from the inside, while the sugar and vinegar round out the experience with sweetness and tang.

Please take the time to read Using Boiling Water Canners and Principles of Home Canning if you are new to canning or could use a refresher of the basics. Also, please wear plastic or rubber gloves while handling hot peppers, and be careful what else you touch. If you don’t wear gloves, then be sure to wash your hands well with soap and water before touching your face or eyes.

This is a fairly hot pepper relish that would pair nicely with cooked greens, beans, or cream cheese on crackers. If you want less intensity, leave out some or most of the jalapeño pepper seeds, or adjust the proportion of sweet to hot peppers according to your preferred taste. What’s important is that there are only 10 cups total of ground peppers.

Hot Pepper Relish

Makes about 6 pint jars or 12 half-pint jars

  • 5 cups ground green and red bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding)
  • 5 cups ground jalapeño peppers (about 3 to 4 pounds before grinding)
  • 1½ cups ground onion (about 3 medium yellow onions)
  • 2½ cups distilled white or cider vinegar (5%)
  • 2 cups sugar
  • 4 teaspoons pickling salt
  • 4 teaspoons mustard seed

Chopping OnionChop or Grind

  1. Wash and rinse canning jars; keep them hot until ready to fill. Prepare lids according to manufacturer’s directions.
  2. Slice stem end from jalapeño peppers, then grind (including seeds). Wash bell peppers; remove seeds and stems. Peel, core, and wash the onions. Cut peppers and onions into large pieces, then coarsely grind, separately (recipe developers used a stand mixer grinder attachment with course blade).
  3. Measure 5 cups of ground bell peppers, 5 cups of ground jalapeño peppers, and 1½ cups of onions, including their juices. Combine with the remaining ingredients in a large stockpot. Bring the mixture to a boil over high heat then reduce heat to cook at a low boil for 30 minutes, stirring often to prevent scorching.
  4. Fill hot relish into warm jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe jar rims with a clean, damp paper towel then adjust lids and bands. Refrigerate and/or immediately enjoy any leftover relish freshly made!
  5. Process in boiling water canner according to the recommendations on the table below, then let cool, undisturbed, for 12 to 24 hours. Check for seals and store in a cool, dark, dry place.
Table 1. Recommended process time for Hot Pepper Relish in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Above 6,000 ft

Hot

Pints or Half-pints

10 min

15

20

This recipe was developed at the University of Georgia, Athens. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. June 2011. Equipment is pictured for informational purposes only, it does not imply approval of any product to the exclusion of others which may also be suitable.