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Jim & Marcy Lilly     hlrinc@yahoo.com

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Links  ~  Safety

Canning is a way to preserve foods for a later date. You can can just about anything. Canning Jelly is the easiest and you don't need a lot of equipment other than the jars, lids, and a large pot to do a water bath in. If you can anything else, you will need to get a large pressure canner.  These cost a lot, but save you money in the long run.

An excellent resource for all of your canning questions is a Yahoo group: Creative Canning Cuisine - plus links to Nation Center for Home Preservation and more...
Do not believe that all blogs or sites on canning are safe. Always check with the Ball Book of Canning or the National Center for Home Food Preservation

 Jelly: How to can Jelly ~  Red Grapefruit, ~ Corn Cob ~ Mt. Dew  ~ Florida Orange Marmalade  ~ Tomato Marmalade Peach Pit Jelly ~ Banana Jam ~ Kool-aid Jelly

Misc:  Apple Pie Fillings,

Meat: Chicken ~ burger ~ sausage

Stews: Road Kill Stew (My own personal recipe!)

Canning Safety and Basic How-To  Plus Links to other canning sites.

Hints for Successful Jam & Jelly Making

• Make one batch at a time, according to the recipe. Increasing quantities often results in soft gels. Stir constantly while cooking to prevent burning. Recipes are developed for specific proportions. Do not double recipes!
• Even though sugar helps preserves jellies and jams, mold can grow on these products, especially under wax coverings. Research now indicates that molds which people usually scrape off may not be as harmless as previously thought. Mycotoxins have been found in some jars of jelly that had a surface cancer in animals. Their effect on humans is still being studied.
• Because of possible mold growth, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of flavor and color, pour hot product into hot canning (mason) jars, leaving 1/4-inch headspace for jams, butters, conserves, marmalades and preserves, and 1/8-inch for jellies. The small amount of air trapped between the lid and the product will be heat treated during the water bath processing.
• Wipe jar rims, adjust lids (place hot flats on jar and screw band/ring on tightly).

It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.

Source: Texasweet Citrus Marketing Inc.

31/2 C. fresh squeezed red grapefruit juice
1/4 C. lemon juice
7 C. granulated sugar
2 (3 oz.) pouches liquid pectin
Red food coloring (optional)

Combine juices and sugar. Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam. Stir in liquid pectin. Add 6 to 8 drops of red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for 10 minutes to seal. Makes 6 jars.

3 1/4 C. Mountain Dew
2 T. lemon juice
4 1/2 C. granulated sugar
1 pkg. Sure Jell pectin

Pour the Mountain Dew and lemon juice into a 6- to 8-quart pot. Bring to a boil and allow to boil for 3 minutes. Let it cool slightly, then follow the Sure Jell directions. Process for 10 minutes in a boiling water bath.

NOTE: You can use more Mountain Dew and reduce it to 3 1/4 cups for a more concentrated flavor.


12 dried red corncobs*
3 pt. water
1 pkg. powdered pectin
3 C. granulated sugar
1 T. lemon juice

* Red corncobs come from what is termed "field corn" that is raised to feed animals. However, you can use  corncobs from the sweet corn you have just had for dinner! Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If necessary, add water. Add the pectin and bring to a full rolling boil. Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so. Skim; pour into sterile glasses or jars and seal.


*NOTE: Do not use peach pits which are cracked or broken!

To Make Juice: Cover pits with boiling water, let stand overnight. In the morning, bring to a boil (water & pits) and strain (see page 1). (Need at least 1/2 bushel of peaches, but can cut recipe in half).

To Make Jelly:
4 C. juice
5 C. sugar
1 pkg. pectin


Follow directions on pectin package for making peach jelly. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes

 

Score the peels of the oranges and lemon into 4 lengthwise sections.  Remove peels from fruits; scrape off white portions.  Cut peels into very thin strips.  In a saucepan combine peels, water, and baking soda.  Bring to boiling; reduce heat.  Cover and simmer for 20 minutes.  Do not drain.

Remove membranes from the peeled oranges and lemon.  Section fruits over a bowl to catch juices.  Discard seeds.  Add fruits and reserved juices to peel mixture.  Return to boiling; reduce heat.  Cover and simmer for 10 minutes.  Measure 3 cups.

In an 8- or 10-quart kettle combine the 3 cups fruit mixture and sugar.  Bring to a full rolling boil.  Quickly stir in pectin; return to a full boil.  Boil and stir, uncovered, for 1 minute.  Remove from heat; skim off foam.  Ladle at once into hot, sterilized half-pint jars, leaving a 1/4" headspace.  Adjust lids.  Process in a boiling-water canner for 15 minutes.  (Marmalade may take up to 2 weeks to set.)

Makes about 6 half-pints.

3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick

REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.


12 cups sliced bananas (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves


In a large kettle, combine sliced bananas with sugar, orange juice, orange and
lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves.
Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until
thickened, about 15-20 minutes. When jam is thick, remove from heat and ladle
immediately into sterilized canning jars. Fill to within 1/8-inch of the top.
Screw caps on evenly and tightly. Invert for few seconds, then stand jars
upright to cool. If jam is to be stored for long period, place jars on a rack in
large kettle and cover with boiling water. Boil 10 to 15 minutes to sterilize.
Remove from water and cool. Makes about 5 pints  LA Times - Culinary S.O.S.




4 pints 45 min 30 min prep

You can choose all sorts of colors for this jelly - blue raspberry would be a wonderful color - or a nice lime green...
1 (1/4 ounce) package Kool-Aid, any flavor (no sugar added*)
1 (1 3/4 ounce) package sure-jell pectin (*)
3 cups granulated sugar
3 cups water

Mix water, Sure-Jell and Kool-Aid together.
Bring to a boil, stirring constantly.
Stir in sugar.
Stir and bring to a full rolling boil that cannot be stirred down.
Boil for 1 minute, stirring constantly.
Remove from heat.
Quickly skim off foam with a large metal spoon.
Pour into jelly glasses and seal.


Filling and Sealing Jars
Ladle prepared food through a wide-mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not too tightly.

Hot Water Bath
Place filled jars on a rack in a water bath canner or deep, covered kettle filled with hot, but not boiling, water. Arrange jars on the rack so they do not touch each other or the sides of the canner. Add hot water as needed to cover the jar tops with an inch or two of water. Bring the water to a boil, and boil with the canner covered for 10 minutes or the time given in recipe. Start counting the processing time when the water reaches the boil. At altitudes about 3,000 feet, add 2 minutes' processing time for each additional 1,000 feet. Remove jars with a jar lifter and cool on a folded towel or rack in a draft-free place. Leave pace between the jar for air to circulate.

PLEASE NOTE: According to the USDA, ALL jams, jellies and preserves should be processed in a water bath for 10 minutes - NO LESS!

Test for a Seal

DO NOT TEST FOR 24 HOURS!  You will hear the satisfying "clink" when the lids seal.
To test the seal, press down the center of each lid with your finger. Lid that are sealed will stay down.

As an alternative to boiling canning jars to sterilize them, place the clean jars in a cold oven, set temperature to 250ºF, and leave them for 30 minutes.




7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars


SYRUP:

4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg

10 c. water


Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minutes.

Apple Pie Filling For Canning (2)

4 1/2 c. sugar OR 2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice



Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes. (Yield uncertain.)