Old Fashioned Canning Recipes

Old Fashioned Canning Recipes


From Kay Dittrich

Strawberry Jam

2 quarts of strawberries, crushed


6 cups Sugar

Combine berries and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. pour hot into hot jars., leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water. Yield: about 4 pints.

Grape Jelly

5 Cups of Grape Juice (about 4 1/2 lbs of Concord grapes and 1/2 cup of water)

5 cups of Sugar

1 package powdered pectin

To prepare juice: Sort; wash; and remove stems from fully ripe grapes. Crush grapes; add water; cover; and bring to a boil on high heat. Reuce heat and simmer for 10 minutes. Extract juice. (through sieve or cheese cloth) To preven formation of tartrate crystals in the jelly, let juice stand in a cool place oevernight, then strain throught several thicknesses of damp cheesecloth to remove crystals that have formed.

To make jelly: Measure juice into a large sauce pot. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inche head space. Adjust caps.

Process 5 minutes in boiling water bath. Yield: about 6 half pints.

Easy Applesauce

Tart Apples

Water or apple cider

Sugar (optional)

Ground Cinnamin (optional)

Core and thickly slice apples. Place in a Dutch Oven. Add water or cider until apples are three quarters covered. Bring to a boil, reduce heat. Cover and cook until apples are soft, Stir occassionally.

Press through food mill or sieve, and return to dutch oven. Boil mixture gently uncovered for 30 minutes, stirring frequently with long handled spoon until mixture is of desired thickness. Add sugar and cinnamon to taste if you wish. Pour into hot jars. Adjust lids and process in boiling water bath for 10 minutes.

Sheri G's Apple Butter

10 lbs Tart Apples

5 cups Water or apple cider

4 cups Sugar

1 cup Dark corn syrup

2 tsp. Ground Cinnamon

1/4 tsp Ground Cloves

Core and thickly slice apples. (should have 30 cups of sliced apples) Place in a 10 quart Dutch Oven. Add water or cider. Bring to a boil, reduce heat. Cover and cook until apples are soft, about 30 minutes.

Stir occassionally. Press through food mill or sieve, and return to dutch oven. Boil mixture gently uncovered for 30 minutes, stirring frequently with long handled spoon until mixture is of desired thickness about 1 3/4 hour. Stir in spices, cook and stir for 15 minutes more. Pour into 11-12 hot half pint jars (or 6 pint jars) Adjust lids and process.

NOTE:Do you have old fashioned canning recipes you would like to share at Tea Time? Email us Here with your recipes and we'll share them!

About the Author

Kay Dittrich if from Southeastern, PA has been married for 4 years and is a full time homemaker. She has 2 girls ages 3 and 1 and enjoys baking, cooking, gardening, reading, various crafts and creating websites. A couple of which are Kay's Country Kitchen and The Story Hour.

Other Family Favorites

Quick Breads

Homemade Pies


 
 
 

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