RECIPE: Concord Grape Jam

print Concord Grape Jam Ingredients 5 lbs Concord Grapes (10 cups) 3 cups sugar 3 Tablespoons lemon juice Directions Wash and peel grapes, keep skins separate from pulp. Place grape pulp in a saucepan and cook over medium low heat for about 15 minutes. Occasionally mash with a potato masher to help break down pulp. Remove pulp from heat and press through a food mill or strainer to remove grape seeds. Boil grape pulp,...

RECIPE: Pearsauce

print Pearsauce Ingredients pears Directions 1. Pull stem from whole pear. 2. Cut pear in half. 3. Use a melon baller or metal spoon to remove seeds. 4. Cut pears in half one more time so they are now in quarters. 5. Place pears in a pot and fill with about 1″ water and heat over medium heat until pears become very soft. 6. Remove pears from heat and drain water. 7. Place pears in your Kitchen...

Canning Pears – Cold Pack Method

print Canning Pears Cold Pack Method Ingredients 1/2 bushel pears = 13 quarts Very Light Syrup 12 cups water 4 cups sugar or honey Directions 1. Wash pears in cold water. You can also add a little bit of vinegar if you like, but I normally just use water. 2. Prepare syrup prior to placing your pears in jars. Bring water to a boil and slowly add sugar, stir until dissolved. Reduce heat and keep syrup at a low...

How to Pressure Can Whole Tomatoes (raw pack w/o l...

print Pressure Can Whole Tomatoes without liquid Directions  1. Wash tomatoes in cold water. Bring a pot of water to a full boil. Place tomatoes in boiling water for 1 minute (or until a crack appears).  Place lids in a small pot of water and place on low heat, DO  NOT BOIL. 2. Immediately remove tomatoes from boiling water and place into ice water for 1 minute. 3. Place the tomato on a cutting board and...

Canning Peaches – Cold Pack Method

print   Canning Peaches Cold Pack Method Ingredients 1/2 bushel peaches = 13 quarts Very Light Syrup 12 cups water 4 cups sugar Directions 1. Wash peaches in cold water. You can also add a little bit of vinegar if you like, but I normally just use water. 2. Blanch the peaches for 60 seconds. To blanch you want to submerge a few peaches at a time in boiling water for 60 seconds and then submerge them into...