Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts

Sunday, November 30, 2014

Perfect Appetizer in a Pinch

If you're having some games with some friends or need to bring an appetizer to someone house I perfect dish to share. This time of year I feel like there is lots of sweets going around and I like something a little different. I love me some homemade jalapeno jelly. Ever since Utah Mom's Life showed me how to make some its my new favorite thing to can in the fall. Recently I added a slight twist to my usual sack and it has made all the different. Its salami. I took Hormel's Gatherings with cheese, crackers, pepperoni and salami tray and added cream cheese and  jalapeno jelly. Layer a cracker, cream cheese, meat and some jalapeno jelly and enjoy. Now you can add a little kick to the usual meat, cheese and cracker tray.
In  the spirit of full-disclosure, I’ve partnered with Hormel Foods as part of the Hormel Foods Extended Family Blogger Program. Throughout the year I’ll be receiving product, coupons, giveaways and promotions. However, no payment was given or expected for posting about the program, and as always, all opinions given here are fully my own.

Thursday, November 14, 2013

Canning Chicken Broth

I have never purchased a can of chicken broth in my life. Why? Simply, because my mom taught me how to make my own. Only it kind of makes itself.
Whenever chicken goes on sale I buy a lot of it. I freeze half of it in 2 to 4 breasts increments. The other half I boil. I boil them till cooked, then I shred and/or dice them. I then freeze the cooked chicken in freezer bags. That way it's ready to go for quick meals.
The broth left over is the chicken stock that I preserve. If it's a little from just doing a few breasts I freeze it, usually in ziplock bags. Sometimes I use leftover plastic containers like sour cream or yogurt containers.
If I have a ton of chicken stock I can it. I pour it into hot quart size jars and seal them. Process the filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts. Most recipes will have you add other things and have you filter the broth, but I don't. I leave it just like that, even with a little floaties.
Then after they cool I label them. This time, as usual, Yesenia wanted to help label them. She asked what it was, when I told her she said, "I don't know how to draw a chicken, so I'll just draw a chicken nugget." She drew dinosaur chicken nuggets.

Wednesday, November 13, 2013

Jam With Frozen Berries

We opened our last jar of homemade jam a few weeks ago, and I knew we needed more ASAP! We love homemade jam both freezer jam or canned. It tastes way better and is cheaper too. Only I couldn't find any good deals on fresh berries, however Smiths had a sale on frozen berries. I decided it was worth the try, only finding a recipe with frozen berries was harder than I thought. So I made my own basing it off the insert in the pectin. It turned out amazing!! My whole family loved it! Here it is, enjoy.

Triple Berry Jam
Start out by filling your water canner half to 3/4 full of water. Then bring it to a simmer.
I also like to put the jars I am about to use in the dishwasher before hand, so they are sterile and hot when it's time to can them.
This is the bag I got at my local Smith's (or Kroger) for around $8.99, if I remember right. It is a 46 oz bag of the triple berry medley. It was blueberries, blackberries and raspberries. First I thawed it a bit. I just let it sit in a bowl in the sink for a few hours. Then I went to mash them. Only the blueberries didn't like getting mashed. I decided to use my magic bullet and pulsed it a bit, cup by cup. I don't have a food processer, but it still worked out very well. Keep in mind jam is suppose to have fruit chunks in it so it doesn't have to be perfect.

Bring the fruit and 1 box of pectin to a full rolling boil. Which means it doesn't stop bubbling even if you are stirring it.  Then add 7 cups of sugar all at once. Make sure this is pre measured in a separate bowl, so you can stir it all in at once. Bring it back to a full rolling boil, and let it boil 1 minute.

 Before I pour it in hot jars I check to see if it's set. I like to take a container out of the freezer and put a little jam on it. If it's not runny to the touch and feels heavy and sticky, like it's set, then it's good to go. If not I give it more time to boil or add another box of pectin. Both times I made this I never had a problem, it set better than my strawberry did.
Then pour them into hot jars, leaving 1/4 inch head space. Wipe the rim and threads with a clean wet cloth. Put on the new canning lid and screw the band on tightly. Usually I keep the new lids in a small pan of boiling water to sanitize it before screwing it on, but honestly lately I haven't.
 Then I put them in a water bath of already boiling water for 15 minutes. When I take them out I turn them upside down till they seal. Once they are sealed my kids love to help label them.
This jam came out really well. It make 3 jelly sized jars and 3 1/2 pints. My kids loved it! I also tried a strawberry one with frozen strawberries and it didn't set as well. When it comes out runnier we use it to replace syrup. We spread it on pancakes, waffles or French toast.

Sunday, September 29, 2013


I'm linking up with Tawny's Tid Bits again to Inst-Recap my last week from Instagram.
Last week is what I like to call grape juice week. Ever year about this time when we get our first cold snap that means only one thing, the grapes are ready. My mom has tons of grapes at her house. Only now that she is an empty nester she doesn't need that much any more. So usually we spend the week making grape juice together. This year she was out of town so I did it with the help of my kids. They love picking the grapes, washing the grapes, and labeling the grapes.

Tune in next week to see how many we end up doing.