HOMEMADE JAMS AND JELLY RECIPES

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CHRISTMAS JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME



Christmas Jam Recipe: How to Make It - Taste of Home image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 84 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 22g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CANNING SAUSAGE PATTIES - SBCANNING.COM - HOMEMADE C…



Canning Sausage Patties - SBCanning.com - homemade c… image

Here are the complete directions for making these sausage.

Provided by Canning Homemade

Categories     Breakfast    Main Course

Total Time 160 minutes

Prep Time 10 minutes

Cook Time 150 minutes

Yield 40

Steps:

  • Shape sausage into patties roughly. Take a pint size wide mouth jar and shape the patty on a cutting board. Remove excess sausage meat and continue to shape all the patties. Try to keep your patties on the thinner side. Mine were all about 1/4" to 1/2" thick. If you are using store bought sausage meat you will have some decrease in size due to high amounts of fat content while you are frying them. That will be fine but don't be surprised when it happens.
  • Fry the meat and cook them on both side till they are golden brown. If they don't cook all the way through that is also fine since the pressure canner will cook them the rest of the way.
  • Drain the patties and remove as much of the fat as you can by laying them on a paper towel.
  • Stack patties in hot pint jars. I got 4-5 patties in the jars so you may gauge how many jars you will need based on the total patties. Do not fill the patties up beyond the 1" headspace.
  • Fill jars with hot water to 1" headspace. Using a rubber or plastic spatula remove air bubbles and refill to 1" if necessary. Using a paper towel that has vinegar on it, wipe the rims of the jars to remove any grease or debris so that you will get a tight seal when you add your lids.
  • Add hot lid (sitting in previously boiled water) and ring and tighten "finger tight". Place in pressure canner.
  • Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
  • When you remove them from thecanner the broth will still be boiling inside of the jars. Once they cool theywill have a ring of fat at the top from the fat/grease. As long as the fat isn'tthick on top and usually will only be around the ring on the outside the jarsare fine.
  • Labeling: Make sure to label yourjars after they have cooled with the name of the recipe and the date canned. 

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