Ball Canning Jars; Preserving FoodsBall Canning RecipesTip: When choosing ball canning jars, fit to the foods you are preparing. For example, jam can be funneled easily into regular mouth jars, but chunky foods like peaches require a wide mouth jar.
 Courtesy of upturned face Ball Canning Jars Home canning puts the enjoyment of eating home grown produce at your family's disposal year round. Preserving in ball or kerr canning jars might sound old-fashioned to some people. However, it is an economical practice to serve your family wholesome food that allows you to control the additives and preservatives used. Home gardeners and canners can enjoy the rewards of supplying numerous meals from just a single preservation session. When you preserve foods using USDA home canning methods, products are created that will save time in daily and weekly food preparation. Properly home canned foods can be stored for up to a year. We want to share Ball canning recipes with you for preparing versatile home canned foods.  Courtesy of Suzukiq Ball Canning Recipes The first of our Ball canning recipes is for mint jelly. It has many uses in cooking, makes a tasty spread, and a delicious condiment served with roasted pork. Mint Jelly
1. Place 4 clean 8 ounce Mason jars on a rack in a boiling water canner. Fill the jars and canner with cool water that reaches the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil water. Prepare lids in the same manner in a separate saucepan. Keep lids warm until ready to use. Do not heat bands. 2. Rinse mint leaves. Shake off excess moisture. Chop finely. 3. Combine mint and water in a large stainless steel pan. Bring to a boil over medium high heat. Remove from stove. Cover and let steep for 10 minutes. Pour liquid in a jelly bag set over a large glass measure. Allow to drip until you have 1 ¾ cups of liquid. 4. Mix mint flavored liquid, lemon juice, and sugar in pan. Stirring constantly over high heat, bring to a rolling boil. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Add a few drops of food coloring if desired. Remove from heat. Skim off foam with slotted spoon. 5. It is important to move quickly when transferring cooked jelly from the pot to the jars because some jellies set very quickly. Ladle hot jelly into hot jars using a canning funnel. Leave ¼ inch head-space. Wipe jar rim and threads to remove any residue. Cover jars with lids as they are filled. 6. When all Ball canning jars are filled, lower rack into canner. Jars should be completely covered by at least 1 inch of hot water. Cover canner and bring water to a full boil over high heat. Process for 10 minutes after water reaches rolling boil. Remove from heat. Wait 10 minutes before removing jars. Place jars on a towel and let them cool for 24 hours before checking lids for seal. Label jars and store in a dry, cool, dark area. Ball Home Canning Recipes Another creation for you to try at home in Ball canning jars is "House Salsa".  Courtesy of hill farm lady Hot House Salsa
 Courtesy of Stevie Rocco 1. Sterilize 9- 8 ounce Ball canning jars and lids. 2. Combine onions, garlic, and vinegar in a large pan. Bring to a boil over high heat, stir occasionally. Reduce heat and boil gently for 2 minutes. Stir in tomatoes and peppers. Return mixture to a boil. 3. Cook for 3 minutes. Add remaining ingredients. Return to a full boil, stirring constantly. Reduce heat and boil gently 3-5 minutes, stirring occasionally, until peppers are tender. Remove from heat. 4. Fill Ball canning jars. Spoon hot salsa into hot jars, allowing a half inch head-space. Release air bubbles by sliding a rubber spatula down between the salsa and the inside of the jar several times. Put lids on jars as they are filled. 5. Process jars in canner for 15 minutes. Allow jars to cool for 24 hours. After testing for seal, label Ball canning jars and store in a dry, dark, cool location.
Return to Frugal Living from Ball Canning Jars
|
