plain Fruit, canning

[carnation037]

Please place any just plain old regular fruit canning
recipes here. Thanks and have a great day.

[carnation037]

from carnation037
Moderator
« Thread started on: Aug 30th, 2002, 11:57pm » <br>
Someone on this board asked for a home made recipe for apple pie filling a while back. I just came across this quite recently and thought I would post it.

Apple Pie Filling

This is a recipe that does not call for clear jel.

4 1/2 cups sugar
1 cup quick cooking tapioca
1 teaspoon salt (optional)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
10 cups water
1/4 cup lemon juice
2 drops yellow food coloring (optional)
16 cups tart peeled, cored, sliced apples

Stir together the sugar, tapioca, salt, cinnamon and nutmeg together in a medium stockpot.
Add the water while stirring, and cook on a medium/high heat until it is thick and bubbly.
Then cook for 2 more minutes.
Add the apples. and stir.
Bring to a rolling boil, stirring constantly, and cook for 1 minute.
Remove the apples from the sauce with a slotted spoon and place into hot clean quart jars, leaving a 1/2 inch space at the top.
Add sauce to the jars. Seal and hot water bath for 25 minutes.
One jar is good for one apple pie recipe.

[carnation037]

Posted by Jackie
« Thread started on: 09/19/02 at 07:49am »<br>My husband does the fig-canning at our house and he doesn't really measure but it breaks down to approximately

Strawberry Figs

6 cups mashed fresh figs
3 cups sugar
2 regular size packages strawberry gelatin

Cut stems from figs, wash thoroughly, and mash to a pulp with a potato masher.
Place figs and sugar into a large pot then add the gelatin. Mix well.
Cook over medium heat until mixture starts to bubble. Reduce heat to low and cook about 45 minutes.
Stir often to prevent sticking.
This recipe can be doubled. The 6 cups of figs will give you about 3 or 4 pints.

[carnation037]

from momtaylor
« Thread started on: Jul 17th, 2004, 11:21am » <br>

Honey Packed Peaches
- Makes 6 pints -

1¼ cups honey
¼ cup lemon juice
5 lbs. peaches*, peeled, pitted and cut into wedges
6 small strips lemon zest
2 T. vanilla extract
2¾ cups water, divided
*Apricots or nectarines may be substituted.

In a large bowl, mix ¼ cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to ¼ inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to ¼ inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack.

[carnation037]

Kirsched Cherries

6-lbs dark, sweet cherries
1-cup sugar
1-cup water
1/4 cup lemon juice
1-1/4-cups Kirsch

Wash and pit cherries. Combine sugar, water & lemon juice in a large
pot. Bring to a boil; reduce heat to a simmer. Add cherries & simmer
until hot throughout. Remove from heat; stir in Kirsch. Pack hot
cherries into hot jars, leaving 1/2 inch headspace. Ladle hot syrup
over cherries, leaving 1/4 inch headspace. Remove air bubbles. Cap and
seal. Process 10 minutes in a water bath canner. Yields 6 pints.

[carnation037]

Spiced Rhubarb Chutney

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over
low heat, stirring until sugar dissolves. Add rhubarb, onion and dried
cherries; increase heat to medium-high and cook until rhubarb is tender and
mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1
day ahead. Cover and chill. Bring to room temperature before using.)
The chutney works well as an accompaniment to pork, chicken, duck, or lamb.

[carnation037]

from chief_cook2
« Thread Started on May 2, 2003, 9:28pm »

Apple Butter


3 LBS. tart cooking apples, peeled, cored, and sliced
1 cup apple juice
2-1/4 cups sugar
2 Tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup butter

-- In heavy saucepan toss together all ingredients. Simmer uncovered
over medium-low heat, stirring occasionally, until apples are soft,
about 45 minutes. Remove mixture to bowl. Mash apples and return
mixture to pan. Continue simmering until mixture is smooth, about 45
minutes.

[carnation037]

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[dennydustin]

Apple pie is one of the best recipes. This recipe is really delicious and wonderful. I adore your site very much.