Category Archives: Canning Recipes

Strawberry Jam – No Pectin, No Sure Jell

Canning Recipes May 25, 2016 Comments: 3

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This recipe yields 12 jelly jars (8 oz)

  • 1 Gallon fresh berries – caped, washed and chopped
  • 8 cups of sugar – divided
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Real Butter
  • 12 sterile jars, rings and lids

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Place the jars in the oven, heat to 200°.  Cap, wash and chop berries.  Measure berries.  An average gallon yields 8 cups of chopped berries; this is important.  For every cup of berries, you will need one cup of sugar.  Add berries and 1/2 of the sugar to a stock pot and bring to a boil over medium heat, stirring constantly.  Increase temperature to high.  Once it’s at a rolling boil, boil for 5 minutes, occasionally stirring.  Add remaining sugar, lemon juice and butter.   Bring to a rolling boil and boil for 10 minutes, stir occasionally.  Be sure to stir it enough that it doesn’t stick.  Skim off any excess pink foam.  Boil lids, fill hot jars with the hot jam and wipe the tops with a clean sterile cloth.  Place the lids, put the rings on and tighten.  Water bath for 10 mins.

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Water Bathing Instructions:  While cooking the berries, I start my canner of water on high.  Jelly jars require 1-2 inches of water over the jars.  If placed carefully you can get 12 jars in the canner.  Once the jars are ready and placed in there, I put a lid on the canner and bring it to a boil.  Once boiling, I boil for 10 mins.  Remove jars, cover with a towel and cool over night.  Don’t be surprised if your jars start sealing as soon as you take them out of the canner.

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Canning Meatloaf

Canning Recipes May 24, 2016 Comments: 9

Meatloaf – Yes, Meatloaf – when pressure canned it can be a huge time saver during the week.  On average you get 1 quart of meatloaf per 1 pound of meat.  Do you have a favorite meatloaf recipe?  Great!  That’s a start!  This is canned using the cold canning process, meaning you start with cold sterile jars.  We make our favorite meatloaf recipe as if we were going to cook it, only in a bulk quantity – 20 lbs of ground meat at a time.  *80/20 blend works best, the leaner the meat, the harder it is to get out of a jar.  It’s hard to mix 20 lbs of meat at once, so we break it down to smaller batches and mix 3-4 lbs at a time, pack into the jars and repeat.  This is one time where using wide mouth jars is important!  Once all of the jars are packed, we boil the lids, wipe down the jar rims, place the hot lids on top and tighten down with the rings.  Place the jars in a pressure canner with cold water two-thirds of the way up on the jars.  Seal the pressure canner and turn it on high.  When the pressure builds in the canner, steam will begin to come out of the top.  Let it blow steam for 10 mins before you place the 10 lb weight on top.  *The lb of the weight varies depending on altitude.  When the weight begins to jiggle, set the timer for 90 minutes.  After 90 minutes turn the heat off, allow to cool and release all the pressure before opening.  I usually let mine sit over night.  Jars will be greasy, the meat has cooked and grease bubbled out of the jars before they sealed.  I wash my jars as I take them out of the canner.

Jars cold packed ready to seal.

 

Our recipe seems to change every year.  This year’s recipe has been a hit with our boys as they keep asking for more!  Our recipe makes 20 quarts so I have adjusted it to make only 7 quarts, since that’s what will fit in one canner at a time.

Ingredients ready to go!

  • 7 lbs of 80/20 ground beef
  • 1 large onion – diced and sauteed
  • 1 green pepper – diced and sauteed
  • 1 – 14 oz bags of stuffing mix
  • 1 cup of milk
  • 8 eggs
  • 2 cups of ketchup
  • Worcestershire sauce
  • Paprika
  • Black pepper
  • Garlic salt
  • Oregano
  • Ground mustard
  • Cajun seasoning

We divide our meat, onions and pepper into 2 batches.  One batch at a time, I mix the meat, peppers and onions together.  Then I add 1 cup of ketchup and 2 Tablespoons of Worcestershire sauce to the meat and mix well.  In a different bowl I mix: 1/2 bag of stuffing mix, 1/2 cup of milk, 4 eggs, 1 Tablespoon of each spice.  We have found mixing the dry spices in the dry stuffing mix works better.  Once you have everything mixed together add the stuffing mixture to the meat, mix well.  Add the meatloaf mixture to the jars and repeat.

Here’s the best part – when you’re ready to eat, simply open the jar, shake the meatloaf into a loaf pan, “glaze it” and heat on 350° for 20 to 30 minutes.  Our favorite glaze is a ketchup and brown sugar mixture and our 20-30 mins is until the glaze bubbles.  It’s cooked, all it needs is warming.

Finished Meatloaf