Recipes

Apple Sauce

Makes about 8 (16 oz) pints
Kids of all ages will love this delicious homemade applesauce for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor.
  • You will need:
  • 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium)
  • Water
  • 3 cups granulated sugar, optional
  • 4 Tbsp lemon juice
  • 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
  3. Transfer apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
  4. Return apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
  5. Ladle hot applesauce into hot jars leaving ½-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Bruschetta in a Jar

Makes about 7 (8 oz) half pints
What could be more welcoming than warm, freshly toasted homemade bruschetta? Just spoon these zesty tomatoes onto a toasted baguette and garnish with grated cheese and a splash of olive oil, if desired.
  • You will need:
  • 5 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 Tbsp sugar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar
  • 9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)
  • 7 (8 oz) half pint glass preserving jars with lids and bands
Directions:
  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
  3. Pack tomatoes into hot jars leaving ½-inch headspace. Ladle hot vinegar mixture over tomatoes leaving ½-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Jam Maker Peach Jam

Makes about 4 (8 oz) half pints.
Great homemade jam is easy to create with the Ball® FreshTECH Automatic Jam & Jelly Maker. Just add the fresh ingredients and it does the rest in under 30 minutes. Once your jams are made you can enjoy them right away, freeze them for up to a year or use a simple water bath canning process to fresh preserve them.
  • You will need:
  • 2 2/3 cups crushed peaches (about 2 lbs or six medium)
  • 3 Tbsp Ball® RealFruit® Classic Pectin
  • 2 Tbsp bottled lemon juice
  • 1/2 tsp butter or margarine
  • 3 1/3 cups granulated sugar
Directions:
  1. Wash, peel and pit peaches. Coarsely chop peaches, and then crush with a potato masher. Measure required quantity of crushed peaches and remaining ingredients for your recipe; set aside.
  2. Sprinkle pectin evenly over bottom of the pot fitted with the stirrer. Add crushed peaches evenly over pectin. Pour lemon juice over peaches. Add butter/margarine to help reduce foaming.
  3. Press “jam” button – the cook time will automatically default to 21 minutes. Press “enter”.
  4. Wait four minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while stirrer continues running. Place the glass lid on the Pot.
  5. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press “cancel”, unplug the appliance and immediately remove glass lid.
  6. Remove stirrer using a potholder. Skim foam, if necessary, from top of jam.
  7. Preserve jam immediately.

Vegetable Soup

Makes about 7 (32 oz) quarts or 14 (16 oz) pints
Take the best of your garden or the farmer's market to make this vegetable soup. Preserve in your pressure canner.
  • You will need:
  • 8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
  • 6 cups cubed and peeled potatoes (about 6 medium)
  • 6 cups 3/4-inch sliced carrots (about 12 medium)
  • 4 cups green lima beans (about 1-1/2 lb)
  • 4 cups uncooked corn kernels (about 9 ears)
  • 2 cups 1-inch sliced celery (about 4 stalks)
  • 2 cups chopped onions (about 2 medium)
  • 6 cups water
  • Salt, optional
  • Pepper, optional
  • 7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
Directions:
  1. Prepare pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
  3. Ladle hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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