Excerpts From My Handy Dandy Canning Book. - The Cat's Meow Blog at Allrecipes.com - 194623

The Cat's Meow

Excerpts from my handy dandy canning book. 
Sep. 10, 2010 2:35 pm 
Updated: Sep. 19, 2010 5:16 pm
Usually any large book store will have the canning and freeezing books. I got mine at the Agriculture Extension Office at Boise University here in town. It was really cheap too, 4 or 5 dollars.

Corn Relish
20 ears of fresh sweet corn
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped onion
1 cup chopped celery
1 TBS salt
1 1/2 cup sugar
2 1/2 TBS mustard seed
1 tsp celery seed
1/2 tsp turmeric
2 1/2 cups white vinegar
2 cups water

Remove corn husks and silks and place corn into boiling water. Bois for 5 minutes. Remove form boiling water and drop into cold water to stop the cooking process. When cool enough to handle, cut corn form cob; measure, you will need 10 cups of corn. combine corn with remaining ingredients and boil for 15 minutes. Immediately pack the relish into clean sterilized pint jars. Clean top of jar, Place on cap and ring. Turn until firmly tight. Process pint jars in boililng bath for 15 minutes. Turn off heat and remove jars from water with tongs or wait until water has cool enough to allow you to remove thejars without fear of being burned.

I have a second recipe for Corn Relish. The procedure is the same but the ingredients are a little different.

10 cups of corn cut off the cob
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
1 1/2 cups chopped onion
1 cup chopped celery
2 1/4 cups sugar
2 TBS mustard seed
1 tsp celery seed
1/2 tsp turmeric
4 cups white vinegar
1 cup water

Directions; Procede as in first Corn Relish recipe

I need to run to the store but I will add stuff to this later. With the Edit button, I can add stuff forever. Just ask.

Most of my jelly jam and so on recipes do not require store purchased pectin. It is the old fashioned way. If you want to use store pectin then follow the instructions that come with the pectin. I also have a recipe for making your own pectin if you dislike strange addivites. It is really quite easy. Just boil some apples, oranges or lemon and save the water and you have pectin..
There is JELLY made from the clear juice of fruit. JAM, made from the whole or large pieces of fruit. PRESERVES; when a fruit or mixture of fruits are combined with an equal amount of sugar ir 3/4 as much sugar as fruit and cooked until the liquid is quite thick and the fruit is transparent, that is a preserve.
A CONSERVE is different from a Jam or Preserve in that they are a mixture of several fruits often combined with nuts and/or raisins. MARMALADES: Marmalades are made from fruit or a combination of fruits often including citrus fruit. The fruit appears in small pieces throughout the clear, transparent jelly-like product.

Orange/Pineapple Marmalade
6 oranges
1 lemon
4 cups crushed or finely chopped pineapple (canned for fresh)

Directions: Wash the oranges and the lemon.
Remove seeds and slice fruit. Add 10 cups of water. Cook for one hour. Cover pan with a good fitting lid and allow to sit overnight. Next morning add the pineapple.
Now measure all of the mixture in one cup measurements. For every cup of cruit mixture add one cup of sugar and cook until mixture is thick. Pour into clean sterilized pint jars. Make sure top of jar is clean and free of fruit or liquid  and seal with a lid and ring. Fasten ring firmly tight. Process in Boiling bath for 10 minutes.

Peach and Cantaloupe Conserve
4 cups diced peaches
4 cups diced cantaloupe
4 lemons, juiced and grated rind
6 cups sugar
1 cup walnuts or pecans, blanched and chopped

Directions: Peel and dice peaches and cantaloupe.
Combine all ingredients, with the exception of the nuts.
Cook mixture until thick and clear, stirring continually so mixture does not scorch, add nuts and cook for one more minute then pour into clean, sterilized jars. Process in boiling bath 10 minutes

Apple Catsup
1 cup sugar
1tsp ground pepper
1 tsp ground cloves
1 tsp dry mustard
2 tsp cinnamon
1 TBS salt
2 onions
12 sour apples
1 cups apple cider vinegar

Mix sugar, pepper, cloves, mustard, cinnamon, and salt . Then add the onions, chopped fine.
Wash, core and cut apples in quarters. Put into saucepan, cover with boiling water, bring to boiling point and let simmer until soft. The water should be nearly gone; then rub through fine sieve and for each quart of pulp add the above mixture of sugar, onions and spices. After the two mixtures are blended, add vinegar and bring to boiling point and let simmer 10 minutes, stirring continually to prevent scorching. Pour into clean sterilized pint jars while boiling hot and seal with lid and ring. Tighten ring firmly tight. Process in boiling bath 10 minutes.

Pear Conserve
5 lb firm pears, (15 cups sliced)
10 cups sugar
2 cups seedless raisins
½ cup orange rind,  cut fine
1 cup fresh orange juice
4 tablespoons fresh lemon juice

Directions: Peel pears and cut into small pieces. Add sugar and let stand overnight. The next morning add raisins, orange rind cut into small pieces and juice of oranges and lemons. Cook until thick, about 30 to 35 minutes, stirring almost constantly to prevent scorching.  Pour while boiling hot into clean, sterilized jars. Seal with lid and ring and tighten firmly. Process in boiling bath for 10 minutes. When slightly cooled to avoid being burned, remove jars and sit in an out of the way place. Listen to see taht each jar seals. Test seal by touching the center of the lid. It should not move.
Dill Green Tomato Pickles -- Kosher Style
These tomato pickles are made from small whole green tomatoes. They are left whole
Green tomatoes
Stalks of celery
Green and Red Bell Peppers
2 quarts water
1 quart white or apple cider vinegar
1 cup salt
Dill to taste
Directions:  Use small, firm green tomatoes, Pack into sterilized jars. Add to each quart jar a clove of garlic, 1 stalk of celery and 1/2 green bell pepper, cut in four strips and 1/2 red bell pepper, cut in four strips. Use half ingredients if you are using pint jars. Make a brine of water, vinegar, and salt and boil with dill for 5 minutes. While brine is boiling hot pour  over the pickles in the jars and seal at once with a lid and ring. tighten firmly tight. These will be ready for use in 4 to 6 weeks. This amount of liquid fills about 6 quarts or 12 pints. Process pickles in boiling bath for 10 minutes. When able remove the jars from the boiling bath and sit in an out of the way place and listen tomake sure each has sealed. Test seal by pushing gently on genter of lid. It should not move.
Green Tomato Sweet Pickles -- I'm not sure if maybe this might be a bread and butter pickle.
1 gallon green tomatoes ( about 16 cups sliced)
1/4 cup salt
1/2 TBS powdered alum
3 cups apple cider or white vinegar with an acidity of at least 5 %
1 cup water
4 cups sugar
1/2 tsp cinnamon,
1 TBS celery seed
1/2 tsp allspice
1 TBS mustard seed..
Directions: Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain off water and pour 2 quarts of boiling water with 1/2 TBS of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water and drain again. Combine vinegar, water, sugar and spices, (tie spices loosely in spice bag or tea ball). and bring to boil. Pour this over the tomatoes. Let stand in this soultion overnight. On the third morning bring the pickles and solution to a boil. Pack into clean, sterilizes jars and seal eith a lid and ring. Tighten ring firmly tight. Process in boiling bath for 10 minutes. When safe remove jars from water and sit in an out of the way place. Listen for the pings of the jars sealilng. Test seal by pushing slightly on top of lid. It  should not move.
************************************************************** <
Red Onion Marmalade ---Sometimes referred to as Purple Onions
3 cups thinly sliced red onions
8 whole cloves
1 tsp allspice
salt and pepper to taste
2 bay leaves
2 cups red wine
1 cup red wine vinegar
1 cup brown sugar
Directions: Tie spices in a spice bag or cheese cloth or place in tea ball and hang from side of pan edge. Remove spices when you are starting to put onions into jars. Put sliced onions and 2 TBS brown sugar in a heavy nedium size sauce pan. Cook on a medium-low heat for around 25 minutes until the onions are crystallized. Add remaining ingredients and cook on medium for 15 minutes,  at a soft boil until all ingredients are throughly hot..
Put onion marmalade while still boiling into clean sterilized jars, be sure edges of jars are clean and free of food or liquid. Put on lid and ring and tighten firmly tight. Process in boililng bath for 15 minutes.
Red Onion Marmalade  #2 ---Sometimes called Purple Onions
2 red onions, quite large, thinly sliced or chopped
Salt and pepper to taste
2/3 cups red wine vinegar
3 TBS Balsonic vinegar
1 cup brown sugar
Directions: Add all the ingredients into a medium heavy sauce pan. Cook on medium-low at a slow boil until just about all the liquid is gone, stirring often so onions don't burn.While onoins are still very not put them into clean sterilized jars. Make sure top of jar is clean and free of food or liquid. Place on lid and ring and tighten firmly tight. Process in boiling bath for 15 minutes.
Pear Honey
3 pounds ripe pares ( 9 cups diced pears)
1 cup crushed pineapple
Grated rind and juice of one lime
5 cups sugar
Directions: For the 9 cups of pears, wash, quarter an core pears. Cut up the pears and measure out 9 cups diced pears. Put diced pears through a food chopped using a fine blade. combine perrs and pinepple. Add the lime juice and rind. Stir to blend. Add sugr and cook over slow heat, stirring quite frequently. It is easy to burn. Cook for 20 minutes. Laddle into clean sterilized jars while honey is still boiling making sure neck of jar is clean with no spilled liquid of fruit pieces. Put on lid and ring and tighten firmly tight. Process for 10 minutes in biling bath.
Pear Butter
This recipe does not specify an amount of pears to start with. It is figured on what ever you have. Wash pears. do not peel. Add a small amount of water to start the cooking process. Cook until pears are very soft. Press through a sieve. To each cup of pear pulp you have, add 1/2 cup of sugar.  At this point spices such as cinnamon, all spice, cloves may be added. Just add to your taste. for cinnamon a good rule of thumb is 1/2 tsp cinnamon to 3 cups pear pulp. This is for a mild spice. Add your seasonings and then do a taste test. If you like the level of spices, quit,or add more to your own preference. Cook your pear butter until it has reduced and is quite thick. Stir the pear butter quite frequently as the butter will burn very easily.  Ladle the pear butter while still softly boiling into clean sterilized jars. Bs sure the top of jar is free of liquid or fruit. Add lid and ring and tighten firmly tight. Process in biling bath 10 minutes..
Rose Geranium Jelly
Tart apples
Rose Geranium Leaves

Select sound tart apples. Wash and cut off blossom end. Do not peel the apples. Cut apples into quarters and put into pan and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Measure the liquid and bring it to a good boil. Add 3/4  cup of sugar for each cup of juice. Boil rapidly too jelly stage and when almost done, immerse into the boiling jelly 2 or 3 rose geranium leaves. These will wilt quickly and give off their flavor. Tint jelly with a rose colored food coloring, if you would like. Pour into clean sterilized jars. Check to be sure top of jar is clean and free of liquids. Put on lid and ring and tighten to firmly tight. Process in boiling bath for 10 minutes. 

Jelly stage is 220* to 222* on a cnady/jelly thermoneter

Sep. 10, 2010 3:34 pm
Thank you so much for posting this. Kitten. I find it hard to get a corn relish recipe that doesn't call for gobs of chopped cabbage. Your recipe sounds like the one I remember from the 60's when I first discovered corn relish. I'm thinking I'll make some this weekend! Thanks again.
Sep. 10, 2010 3:46 pm
thank you thank you!!!!
Sep. 10, 2010 4:46 pm
How funny! I'd never even heard of corn relish until a couple days ago. I ran across a recipe that calls for frozen corn. I just got into canning this summer (love it!) and am really tempted to make a small batch of corn relish to see if we like it, then make a whole bunch if it's a winner. What does one do with corn relish exactly? Is it like a side dish or do you put it on meat? Seems like it could go with fish pretty well.
Sep. 10, 2010 5:18 pm
Corn relish is used just like a sweet relish. You just have to ignor that you just p iled corn on your hot dog. Corn relish taste just like sweet pickle relish. I think it was invented by someone who had too much corn and didn't want to waste it. One would Corn relish any place you would use a dill or a sweet relish. hamburger, hot dogs.
Sep. 10, 2010 7:02 pm
Sounds good to me! Thanks for explaining it :)
Sep. 11, 2010 3:25 am
hey ya kitten...thanks very much...i emailed it to myself so i could be sure to find it when i wanted it...thanks again...and how're u...(i will probably be calling next week sometime) take care of u...smitty...
Sep. 11, 2010 3:51 am
I had never heard of apple catsup; I might have to try that! Ooh! Those dill tomato green pickles caught my eye, too! We eat fresh produce, so am not really sure when I'd make those, though!
Sep. 12, 2010 9:28 pm
The orange/pineapple marmalade sounds great, although I don't know when I'd have time to make it. Any red onion preserves or marmalades there? I found one on Martha Stewart that looks pretty good but would like to see what else is out there. Thanks for posting these recipes.
Sep. 13, 2010 1:00 pm
Hi Elle, I have 2. I checked out the one on Martha Stewart and one of the ones I posted sounds close, a little different but not much. Take care.
Sep. 14, 2010 3:51 am
Kitten, you sure have been busy with this! Thank you. I do hope to get into canning next summer.
Sep. 14, 2010 4:11 pm
Just save all the info and you'll be redy. I love canning and making Preserves and Marmalades. it makes me so..."prairie woman providing for the family during the long winter days...type stuff.
Click to Change your Profile Picture

Living In
Boise, Idaho, USA

Member Since
Dec. 2007

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy

Quilting, Sewing, Needlepoint, Walking, Photography, Reading Books, Music, Painting/Drawing

Subscribe Today!

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
Well, I'm a Boise, Idaho transplanted native originally from California. I grew up in San Jose until the 4th grade then the folks mover to the Turlock/Delhi area; about 80 miles south os Sacramento. I definitely believe there is still a lot of Californai Girl in me, but I do love Idaho. I am the mother of 2 and grandmother of 3. I like to read, Oh, especially old English Poetry. Lordy, I just melt when I read one of Shakespeare's sonnets or John Donne's poetry and Lord Byron. I enjoy sewing, crocheting, and quilting. I think life is taken way too seriously; sure there are serious things in life, but you still need to laugh. I also wish the world could just be one big "Brady Bunch". I am a hopeless optimist and figure things could be worse. And, I think everyday has the ability to be a good day. If you woke up alive and everyone you care about woke up alive then, it's a good day. Geeze, even a broken clock is right twice.
My favorite things to cook
I enjoy cooking challenging things. Not the every day stuff that you can do blindfolded. And I love to make my dishes look good. I'm not sure I have favorites. During the winter I like to make what I call one pan dinners. Stews, soups and things in large bubbly pans.
My favorite family cooking traditions
My family doesn't have any long standing traditions but my husbands family does and I have, with the help of my sainted mother-in-law and sweetheart husband, learned to cook some of them. When his family gets together for the holidays, I love to help my sisters-in-law make the dinner. They are all German Mennonite and I love their traditions. They make dished for the holidays that they made before they came to America. That's cool.
My cooking triumphs
Having my mother-in-law ask me to bring a family favorite to a large family Christmas gathering when everyone else was raised in a German Mennonite commuinty and grew up with the food and I didn't.
My cooking tragedies
Somehow, I always seem to set fire to something during the holidays. It's usually the sweet potatoes either before they go into the oven or the marshmellows when I am going to toast them.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States