FOOD CANNER RECIPES

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STRAWBERRY JALAPENO JAM RECIPE - FOOD.COM



Strawberry Jalapeno Jam Recipe - Food.com image

Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 half pints approx

Number Of Ingredients 5

4 cups crushed strawberries (discard stems and leaves)
1 cup jalapeno pepper (processed in food processer)
1/4 cup lemon juice
1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
7 cups granulated sugar (yes this is the right amount...it's jelly!)

Steps:

  • Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
  • Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
  • Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

Nutrition Facts : Calories 725.5, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 15.4, CarbohydrateContent 187.4, FiberContent 2.3, SugarContent 178.8, ProteinContent 0.6

LEMON CURD FOR CANNING RECIPE - FOOD.COM



Lemon Curd for Canning Recipe - Food.com image

This is nice for a gift. Just be sure to include a note with the shelf life, as it only stores for a few months before it turns dark.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 3-4 half pints, 3-4 serving(s)

Number Of Ingredients 6

2 1/2 cups superfine sugar
1/2 cup lemon zest (freshly zested) (optional)
1 cup bottled lemon juice
3/4 cup unsalted butter, chilled, cut into approximately 3/4-inch pieces
7 large egg yolks
4 large whole eggs

Steps:

  • Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
  • Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
  • Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
  • Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
  • Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
  • In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  • Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F Use a food thermometer to monitor the temperature.
  • Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
  • Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  • Process in the prepared boiling water canner using only halfpint or smaller jars,.
  • Process 15 minutes (elevation 0-1,000 feet), 20 minutes (1,000-6,000 feet), 25 minutes (above 6,000 feet).
  • See http://www.uga.edu/nchfp/how/can_02/lemon_curd.html.
  • Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.

Nutrition Facts : Calories 1292, FatContent 63.1, SaturatedFatContent 35, CholesterolContent 800.4, SodiumContent 138.7, CarbohydrateContent 173.8, FiberContent 0.3, SugarContent 168.8, ProteinContent 15.5

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Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.
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