Bumbleberry Jam



As the spring season ushers in warmer temperatures, I am focused on the blossomed plants that will soon produce ripe, succulent berries. My last year’s supply of Bumbleberry Jam is running low so I am hopelessly awaiting the opportunity to pick fresh berries and the prospect of an abundant canning season. 

There is nothing sweeter than a freshly baked scone or a slice of whole grain bread slathered with creamy butter and a heaping scoop of Bumbleberry Jam.  We also enjoy pairing the jam with a hearty helping of extra crunchy homemade peanut butter to assemble the classic PB&J.  Oh, it’s all so berry delicious!

Below you will find the link for this incredible jam.  Always remember that using a reputable source for canning recipes is imperative.  Some of these sources include the National Center for Home Food Preservation, University Extension Websites, and Ball or Bernardin Recipes. These organizations have thoroughly tested recipes making sure to focus on food safety guidelines.  

It’s relatively simple to make jam.  Follow the directions exactly as written and you’ll end up with a safe, delicious product.  Most jam recipes require an abundance of crushed berries…

Then you’ll often need some pectin and sugar…



You’ll need a large pot to mix all of your ingredients together according to the directions…



After processing the jars in a water bath canner for the recommended time, you’ll let the jars sit to cool for 12-24 hours…



The Bumbleberry Jam recipe can be found here:

http://www.bernardin.ca/recipes/bumbleberry-jam.htm?Lang=EN-US

Ball has a recipe for Mixed Berry Jam that tastes delicious as well.  Here is the link:

https://www.freshpreserving.com/mixed-berry-jam-%7C-mixed-berry-recipes—ball-fresh-preserving-br1276.html



Sweet and Spicy Pickled Peppers




The first day of fall has hit the Midwestern region and it seems that gardens are producing a bounty of veggies that need to be picked and processed before the cooler temperatures set in.  Once again, a few local growers were kind enough to share an abundance of beautiful produce that was beyond what they could consume.  I was thrilled to see a small bag of assorted hot peppers in the mix.  The orange, red, and green, color combination would make for a beautiful display in canning jars. Because I would only have enough to fill one large jar, I decided to make refrigerator pickled peppers rather than canning them with a water bath method.  This is a quick and simple way to make the great tasting flavor of the peppers last as they sit on the refrigerator shelf and marinate in the sweet and spicy vinegar solution.  Use these peppers to top an Italian salad or to add some flavor to a grilled sandwich. Simply delicious!






Sweet and Spicy Pickled Peppers

2-4 cups sliced peppers

2 cups white vinegar

1⅓ cup water

1 tablespoon canning salt

2 tsp sugar

Canning jar(s) with tight fitting lid(s)

Wash jar(s) with warm soapy water; air dry.  Pack the sliced peppers in jar(s).  Set jar(s) aside.

In a saucepan, combine vinegar, water, salt, and sugar. Stir to dissolve sugar completely.  Bring to a simmer over medium heat.  Remove from heat and let cool.

Pour mixture over the peppers making sure they are completely covered. Twist on a tight fitting lid and store in the refrigerator. As the peppers sit, the flavors will develop. Store refrigerated for 4-6 weeks.





Homemade Concord Grape Juice

Well, it’s that time of year again!  Ready for the picking are clusters of deep purple grapes hanging off of the vines in my back yard.  While the last couple of years have brought bumper crops to our lot, this year’s pickings have been a bit slim. This didn’t stop me from making a few of our family favorites…flavorful grape juice and grape jam.

There’s no greater satisfaction than to grow and process your own produce.  Several years ago I planted two Concord grape pods and they have grown to cover a large open area with a plentiful bounty of fruit.  Fresh air, rain and sunshine nourish the plants throughout the summer months until the gorgeous fruit are ready for picking.  I don’t water, fertilize, trim or fuss.  This is my kind of gardening!  The reward for leaving the plant to do what it naturally does; lots and lots of grape jam and juice that will last throughout the year.


Above is the recipe from the Ball Blue Book published by Alltrista Corporation.

Here is another method that produces similar results…
Homemade Concord Grape Juice

TO EACH STERILIZED QUART JAR
2 cups washed and cleaned concord grapes

1/2 cup sugar

Boiling water

In sterilized jar place 2 cups grapes. 

Add 1/2 cup sugar.  



Fill with boiling water leaving 1/2″ headspace. 

Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and let sit for 24 hours.  Remove metal lid-bands, and label with date and contents.  Let juice stand 3 to 4 weeks before using. (The longer you let it sit, the greater the concentration.) Strain juice from grapes and use juice. Refrigerate after opening. 

For a great tasting homemade Grape Jam, try this Ball Blue Book recipe…



Fresh from the Garden Refrigerator Pickles

I was pleasantly surprised this week when a co-worker brought in a big bag of freshly picked pickling cucumbers and plopped them on the break room table.  She announced that the cucumbers were from her father’s garden and that anyone was welcome to take as many as they liked.  Straight away, I scooped up a good majority of the pickles and packed them away for one of my favorite summer projects.  When I returned home from work that evening, I began the task at hand, slicing the veggies for my refreshing refrigerator pickles.  

This recipe yields several jars of a delicious, crunchy, sweet condiment.  Use a variety of green, red, or yellow  peppers to add a bit of color to the mix.  You will love the ease at which this recipe comes together (ridiculously easy). More importantly, you will love the taste of these refreshingly delicious refrigerator pickles!





Fresh from the Garden Refrigerator Pickles

1 cup distilled white vinegar

1 tablespoon salt

1 1/2 cups white sugar

1/4 cup mixed pickling spice

6 cups sliced pickling cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

In a medium saucepan, bring vinegar, salt and sugar to a boil. Simmer until the sugar has dissolved, 5-10 minutes. Meanwhile, drop a teaspoon of pickling spices into the bottom of each sterilized canning jar.  

Tightly pack the mixture of cucumbers, onions and green bell peppers into jars. Pour the vinegar mixture over the vegetables, covering vegetables completely.  Twist on lids and store in the refrigerator for three days before serving.





“Real Pickles”



This is my favorite time of year… It’s amazing to see the soft rains and bright sunshine help strong plants bare fruits and vegetables.  As I browse through the fresh produce at the farmer’s market, I spy dark red cherries, plump blueberries and lots of gorgeous fruit.  Pickling cucumbers and fresh dill are making their way to the forefront of my mind as I am a bit excited about my newest kitchen gadget.  

Several months ago, as I was reading up on preserving and fermenting, I came across a fermentation device that seemed super simple to use.  After watching the web video promoting the product, I quickly ordered it and anxiously awaited it’s arrival in the mail.  Well, it’s here, and this is my first attempt at “Real Pickles”, as Kraut Source has named them.  To find the recipe and to learn more about this amazing product, visit http://www.krautsource.com.

Here’s a sneak peek at the fermentation process for “Real Pickles”…

First, I made a brine with water and salt.  Then, I started the assembly with a clean quart canning jar. I rinsed the pickles and cut an 1/8″ slice off the blossom end of the pickles.  





Then, I added mustard seed and a bay leaf…



1/4 of a sliced onion…



5 cloves of peeled garlic…



1 tablespoon of loose tea and 2 sprigs of deliciously fresh dill…  I added 6 pickling cucumbers and filled the jar with the brine…



I topped it with the Kraut Source contraption and added a bit more water in the mote around the top of the device….



Viola’ …  The pickled will sit on my counter for 7-10 days to ferment!  Can’t wait to try them…



Sweet and Spicy Pepper Relish

While waiting in the checkout line at a local grocery store this week, I noticed a monthly cookbook tucked into the magazine rack close to the register.  The front cover and title focused on “Canning and Preserving”.  It was a “Taste of Home” publication and I’ve always been a big fan of the reader provided recipe contributions showcased in the magazine. I’m a sucker for spending extra cash in the checkout lane so I threw the book in my cart.

 As I thumbed through my newly purchased mini-cookbook, a recipe for pepper relish caught my eye.  It looked simple and straightforward so I decided to purchase the ingredients to give it a try. 

The result, a sweet and spicy mixture that’s a perfect condiment for bratwurst links,  steak or baked chicken. Great with anything cooked on the grill…   It can also be used as a flavorful appetizer paired with cream cheese and crackers.



 Here’s the link to the recipe:  

http://www.tasteofhome.com/recipes/autumn-pepper-relish/print

I changed the pepper ratio a bit, but not much…

Sweet and Spicy Pepper Relish

(Adapted for Taste of Home)

6 medium sweet red peppers 
2 medium green peppers

6 jalapeno peppers

4 medium Granny Smith apples (about 1-1/4 pounds)

2 medium pears (about 1 pound)

1 medium onion

3 tablespoons canning salt

2 cups white vinegar

2 cups sugar

1 cup packed brown sugar

3/4 teaspoon fennel seed

Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.

Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool for 12 to 24 hours before removing the bands and storing in a cool, dry location.

Preserved Apple Slices

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This week I had the opportunity to attend a series of Master Home Food Preservation classes in central Indiana. I can’t even express my excitement over the valuable information that was shared during the week long certification class. We learned of techniques for freezing, water bath canning, drying, pickling, and pressure canning through PowerPoint slides and hands-on lab time.
It was a long, sometimes exhausting, week where I spent time with other classmates testing various techniques for preserving the best of the season. One important point that I would like to make about home food preservation is one that focuses on food safety…Never use a recipe that has not been tested by a reputable entity such as the USDA or Ball Canning. Use recipes that have been developed no earlier than 1995 as food science and technology specialists have shared new information that focuses on current food safety practices. The USDA is one of the only sources I use for my canning recipes. Here is the link for the National Center for Home Food Preservation/USDA canning recipe book.
You can download the whole book for free. The recipe for apple slices is on page 7. I can’t stress how important it is to use a laboratory tested recipe. It’s a matter of life and death! Botulism is no laughing matter so it’s important that you follow tested recipes exactly as they are written. Do not alter ingredients or quantities. Process as directed. I recommend using recipes as advised and then after you have opened a jar to serve the contents, make your adjustments to spice things up to favor your preference. Then, refrigerate and use up the quantity as directed.
For more information about home food preservation, visit the National Center’s website at http://nchfp.uga.edu.