An Oldie but Goodie...Making Peach Jelly!

This is an 'encore' presentation of this post.  I hope you find this very popular post helpful!  Give it a try!  The Little Red Hen

It's a matter of ....making Peach Jelly

When I was little, I recall going into our "fruitroom" as I was looking for my mother. I found her in the fruitroom standing and gazing at all the bottled food she had prepared. After I called to her, she said, "aren't they pretty?" (referring to all the jars of food). I thought that was rather funny at the time, but as an adult I have come to understand what she was doing.

I have been on a "Jam" kick this summer, trying and making many different kinds. However, after making Peach Jam (which is really yummy!), I chose to make Peach Jelly. I like this recipe as it uses the skins and pits of the peaches which many of us normally discard. I got this recipe from my mother, who unfortunately cannot recall where she obtained it. I thought I would share the process and the recipe with you.

Peach Jelly Recipe



• 5.5 Cups Peach Juice (Peels and pits in a pan, cover with water, cook 30 minutes, strain with cheese cloth. Put i enough water to cover by 3-4")



• 1 package of Dry Pectin (I found that you need to use new pectin that you purchase the year you make the jelly)



• 7.5 Cups of Sugar.



• Instructions: Combine the juice and pectin in a large sauce pan. Bring to a boil, stir in sugar and return to a rolling boil. Boil hard for 3 minutes stirring constantly. Remove from heat, let it sit for a few minutes. Skim the foam. Ladle into hot sterile jars leaving 1/4" head room. Process 10 minutes in a Hot Water Bath.

Here is the process in "photos":



Boil the pits and the skins until the water turns red.

Place a couple of layers of Cheesecloth in your strainer. Make sure the strainer is inside a larger bowl to catch the Peach juice once it is strained through the Cheesecloth.

This is the juice after it has been strained. The juice is now ready to be put into the recipe noted above. (One thing that I learned is that you need to use new Pectin. I made 2 batches. The first batch was made with Pectin I have left over from last year and the other with Pectin I just purchased recently. The first batch partially set up, but the second batch had no issues.)

Pour the jelly mixture into jars, wipe the jar rim, place a sterilized lid on and seal with a jar ring. Notice how clear the jelly is. You can see the peach jam I processed in the background. The jam is the color of peaches, but the jelly has the red hue to it that was achieved while boiling. Process the jars in your hot water bath canner.

Again, notice how translucent it is after it is processed. Jelly is wonderful on breads, rolls, and even on pork chops when you cook them in the oven. This is glorious food that is made from items that are traditionally discarded. It's easy to make, and tastes great! It is a great companion to some freshly baked bread as a gift for someone who is needs some special attention. I found myself standing and admiring my jam and jelly in the jars. I particularly enjoyed how beautiful the jelly looked visually. I found the bottles to be "beautiful" just as my mother did years ago.

This is an easy recipe...give it a try!

A Review...The Organic Canner

It is no secret that I am a fan of Canning and preserving my own foods.  Even though my kids have rolled their eyes when I have asked them to help (which I think they inherited from me....I used to do that too), several of the items we have canned are preferred items.  A Case in point was when I made a batch of Strawberry jam. My youngest son ate 3 jars before warning me that I needed to make more because it wasn't going to last the winter. The goal is always to have your Food Storage and Food Preservation last the winter...and a bit beyond.

Anyone who has ventured into the world of canning inevitably has had a few questions.  That is certainly the case for me.  That is why I was really glad to read and review this new publication by Daisy Luther entitled "The Organic Canner".  (Ms. Luther gracious provided a copy of her work for me to review)

The Organic Canner....

I always wondered how folks canned or preserved items before the likes of our modern 'thickening' agents that are used in things like Jams and Jellies.  I also wondered how to ensure that you have removed all the pesticides that may be on your produce.

Additionally (and professionally), I work with families that have children with feeding and swallowing disorders.  Many of them are on some type of elimination diet due to Gastrointestinal or Allergic reasons.  These families quickly learn how to cook from scratch as prepared foods just don't meet the special needs of their little ones.

These, along with other reasons are why I was interested in reviewing this book. 

Points of Interest:

• Ms. Luther explains why she has objections to "Genetically Mutated Organisms".  She even has her own "Manifesto" which explains her views. 
• She gives 'doable' mentoring on how to water-bath and pressure can at home.
• She sheds light on how to make your own Jams and Jellies without "the box".  It is straightforward and I plan to try it as soon as berries are in season.  By using her method, you actually get 2 products....the jam and fruit syrup.  
• Canning meats is also discussed, which is a personal favorite of mine.  She highlights the serious leftovers we all often have during the holidays. Canning the extra Turkey or Ham is a great way to extend their use.
• Did you know that you may preserve Nuts such as Pecans, Walnuts, and Hazelnuts?  I once had a disaster with nuts in my pantry.  I won't go into it, but I learned a painful lesson.  I had always thought that I would need to seal nuts in jars with my dry-pack canning device.  However, I learned that you can also do this with Water-bath canning.  Yea!  I'm going to try it!
• There are many recipes that I have 'dog-eared' the corner of the page because I want to try them. Here are just a few to pique your interest: Beef stroganoff, Marinara with Meatball, Cajun Jambalaya, Sloppy Joe Filling, Deep South BBQ, Vegetables and Fruits with a twist, Random Pickled Veggies, Honey Vidalia BBQ Sauce, Taco Sauce and many more.
• She has a section dealing with canning your own recipes. She gives thoughtful advice on how to determine the method and time needed for your favorites.
• The only 'glitch' is that she refers to page 237 for directions on "Removing Pesticide from Produce" which actually appears on page 231.  This is not a big issue in my view.

I love this portion of her Disclaimer:  "Ultimately, though, you bear the responsibility for your own food and safety practices."  Overall, that is true for any food activity we participate in and is something we really need to be thoughtful about. If you are concerned about what is in your food and how it is prepared, then this book may really fit the bill for you.

If you are looking for a way to preserve your food more from a 'ground up' approach, you should consider "The Organic Canner".  As of this writing, the price is $16.75 on Amazon.  You most likely will spend more than that going out for dinner and a movie!

Cranberry Sauce....getting ready for Thanksgiving!

Isn't it beautiful!  Cranberry Sauce...from scratch! (If you are wondering what is up with the jar on the far left...stay tuned and I will tell you:)

Thanksgiving is just around the corner.  I hate making this wonderful holiday into "Labor day", so I try to do things ahead of time.  This is why I made....and canned...my own Cranberry Sauce.  And...it tastes amazing!

After bringing the water, sugar, and Orange juice to a boil for 5 minutes, add your fresh cranberries.

Bring the combination to a medium boil for 10 minutes. After boiling, take off the heat and add the Vanilla.  I promise the Vanilla makes this sauce just amazing!

This is an optional step, but it is one I like to do.  Some people do not mind Cranberry Sauce with lumps and others like their sauce to be smooth.  I am of the latter group.   So, I am using my stick blender to smooth out the sauce.  This step only took a few minutes.

Put the delightful mixture into clean and sterilized jars.

Place the jars into the a hot water bath.  As I live over 5,000 feet, I processed  these jars for 20 minutes.

Look at how beautiful this sauce is.  I am not only ready for Thanksgiving, but I also have a start on my 'neighbor gifts'.  I also will have this yummy sauce to use anytime I want...and I like that option.  Just for your information, this recipe yields 12 half pint jars.

The Cost...

How much did this cost?  Here is the breakdown:

8 cups of Cranberries:  $3. 59

4 Cups of Sugar: $ 2.28

Water:  free

Vanilla:  $ .31

Total Investment:  $6.17 half-pint jars of Cranberry Sauce

As this blog serves a national and even international community, I will use a national price for the big brand name Cranberry Sauce which is $8.86 for 14 ounces which works out to be $.63/ounce.

This recipe generates about 128 ounces total for a cost per ounce of $.05.  This is over a 75% savings over purchasing it in a can.

Why?

Why would I can it?  It only takes under an hour, it's really delicious, and I like to have it in smaller containers so that I don't waste any when I open it.

Also, you may still be wondering why the jar on the left looks so funny?

It is because the lid was not sealing as quickly as the others, so I turned the jar upside down to help it seal.  It set up and will remain that way until the jar is opened.

Where?

Where did I get the recipe?

I found this recipe on Canning Granny, but found this particular recipe in the comments section.  Here is the recipe....it's a good one!

Leslie's Cranberry Orange Sauce

8-9 cups cranberries

4 cups sugar

4 cups water

2 oranges

1 T. vanilla flavoring, optional

Preparation : Prepare 12 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a large stainless steel add water, sugar, zest and juice of 2 oranges and heat up over medium heat. Bring to a boil for 5 minutes. Add the cranberries and bring back to a boil. the cranberries will begin popping. If you like it whole cranberries and some sauce use a potato masher to smooth the cranberries. If you want it to be just sauce you can use an immersion blender. Cook stirring occasionally until the mixture thickens, about 10 minutes. Add vanilla flavoring. Remove from heat.

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½” headspace. Remove air bubbles and refill to the proper headspace with the mixture if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Try it !!!!!!

It's a matter of.......Salsa with Clear Jel

(Yes, this is real life...you can see where I spilled Salsa on my towel as I was spooning it into the jars:) ) 

In previous posts, I have shared with you all that Rooster Senior is serving in the Bishopric of a Young Singles Adult Ward....and that I have chosen not to go visiting these young folks in their apartments empty-handed.  Please know that this is a personal decision I have made....not a requirement put upon me by anyone.  These young people are often far from home and appreciate something besides Ramen and Fast Food.  Here is another 'item' I have chosen to have on hand to take with us as my husband and I go visiting.  This is a Salsa Recipe from Food.com.  Not only was the recipe highly rated, but it also allows you to adjust the amount you wish to make and calculates it all for you.  Finally......it uses a product that I have come to know and love.....namely Clear Jel.  For the recipe, please see this link. 

In the past when I have canned Salsa 'by the book', I didn't like it.  It was watery, and didn't resemble the types of Salsa my family enjoyed.  So, this recipe sounded and turned out to be like a big name brand salsa that you often see advertised on National TV.....that isn't made in New York City.

Now, I had a box of tomatoes....that were not going to wait for anyone.  So, on the day I processed them...I only had 2 hours to do all of this.  Literally, I had worked at the hospital for a better part of the day, came home (with 2 hours to use for this purpose), and then left home to go and serve hundreds of Young Single Adults a meal for a meeting that evening.  So, again I used my tools to help me do this and do it efficiently.  It is worth having tools that make your task easier and efficient.  You do not have to gather tools all at once.....but just obtain them conservatively over time.

I quartered my tomatoes to get them ready to process.

I placed them in the hopper of my Food Strainer and began to process them.

Using the Salsa Screen on my Food Strainer, this is how the puree came out. If the truth be told, I did strain some of the 'watery' liquid away as these tomatoes were very 'juicy'.  I knew it would take forever to reduce the liquid amount down if I didn't.  Using a hand strainer, I reserved the pulp but discarded the tomato water (a sin to some of you I know). I just didn't have the time to reduce it down.....it wasn't an option.

Time spent processing about a half of a bushel of tomatoes...20 minutes. 

This is called an "Alligator". 

You cut the onion in half and push the handle down.

This device chops the onions quickly and they fall into this hopper. Look how uniform they are cut. Time spent chopping a small bag of onions....7 minutes.

I added the onions directly to the puree from the hopper.

In the picture above, I am wearing gloves. This is imperative with onions and cutting Jalapeno Peppers....it protects your hands and you will not smell like peppers for days by doing this. Cutting peppers took me about 5 minutes.

Make a slurry of the Clear Jel Powder and just enough water.  Clear Jel helps your Salsa get a thicker consistency.  In this recipe, you also use Tomato Sauce, which helps with the thicker consistency as well.

Slowly add the Slurry to your other ingredients.  Now, at this point I had to put this pot into my refrigerator as I had to change my clothes and get ready to leave. I did not process the Salsa until the next day.  As the mixture was cold, it took a while to heat up to a small boil before it was ready to process. 

Here are the jars from the first batch and a little surprise.  I love my husband, but he can be a bit of a 'hoarder' at times.  I often park in the garage and hurry into the house as the garage is a bit 'visually challenging' for me.  However, out of the corner of my eye......I spotted another Hot Water Bath Canner.  I asked him why he had this.  He picked it up in his travels somewhere and didn't really remember.  Well.....because of my time crunch....this was a great bonus to me!   I processed 24 pints of Salsa in half the time.

So, what is the take home message here?  There are many:

• Use your tools to be efficient and save time.
• Try Clear Jel in Salsa.....it works just great!
• Even busy people can do this....I am proof!
• I now have something to pair with a bag of chips to take with us as we visit with these wonderful Young Single Adults.

If you decide you can do something.....the Lord will make the way for you.  You can do this and many other things to prepare and care for your family.  You just need to develop the skill sets to do so.

It's a matter of ....making Peach Jelly

When I was little, I recall going into our "fruitroom" as I was looking for my mother. I found her in the fruitroom standing and gazing at all the bottled food she had prepared. After I called to her, she said, "aren't they pretty?" (referring to all the jars of food). I thought that was rather funny at the time, but as an adult I have come to understand what she was doing.

I have been on a "Jam" kick this summer, trying and making many different kinds. However, after making Peach Jam (which is really yummy!), I chose to make Peach Jelly. I like this recipe as it uses the skins and pits of the peaches which many of us normally discard. I got this recipe from my mother, who unfortunately cannot recall where she obtained it. I thought I would share the process and the recipe with you.

Peach Jelly Recipe



• 5.5 Cups Peach Juice (Peels and pits in a pan, cover with water, cook 30 minutes, strain with cheese cloth. Put i enough water to cover by 3-4")



• 1 package of Dry Pectin (I found that you need to use new pectin that you purchase the year you make the jelly)



• 7.5 Cups of Sugar.



• Instructions: Combine the juice and pectin in a large sauce pan. Bring to a boil, stir in sugar and return to a rolling boil. Boil hard for 3 minutes stirring constantly. Remove from heat, let it sit for a few minutes. Skim the foam. Ladle into hot sterile jars leaving 1/4" head room. Process 10 minutes in a Hot Water Bath.

Here is the process in "photos":

Boil the pits and the skins until the water turns red.

Place a couple of layers of Cheesecloth in your strainer. Make sure the strainer is inside a larger bowl to catch the Peach juice once it is strained through the Cheesecloth.

This is the juice after it has been strained. The juice is now ready to be put into the recipe noted above. (One thing that I learned is that you need to use new Pectin. I made 2 batches. The first batch was made with Pectin I have left over from last year and the other with Pectin I just purchased recently. The first batch partially set up, but the second batch had no issues.)

Pour the jelly mixture into jars, wipe the jar rim, place a sterilized lid on and seal with a jar ring. Notice how clear the jelly is. You can see the peach jam I processed in the background. The jam is the color of peaches, but the jelly has the red hue to it that was achieved while boiling. Process the jars in your hot water bath canner.

Again, notice how translucent it is after it is processed. Jelly is wonderful on breads, rolls, and even on pork chops when you cook them in the oven. This is glorious food that is made from items that are traditionally discarded. It's easy to make, and tastes great! It is a great companion to some freshly baked bread as a gift for someone who is needs some special attention. I found myself standing and admiring my jam and jelly in the jars. I particularly enjoyed how beautiful the jelly looked visually. I found the bottles to be "beautiful" just as my mother did years ago.

This is an easy recipe...give it a try!

"What is Food Storage and Emergency Preparedness?"

I have a new definition of Food Storage and Emergency Preparedness. Here it is:

"Food Storage and Emergency Preparedness compromise a set of skills with supporting equipment and supplies".

I have really come to believe this. Becoming self-sufficient and being prepared is like becoming acquainted with a new hobby. When you begin a new hobby, you get needed supplies, take classes or read up on the subject, and practice until you are proficient. This is the same process to use when becoming prepared.

As such, I am offering information to help build those "skill sets". Below is information on canning. You may be thinking that it is a bit early to think about preserving food when some of us have just put in a garden. It really is the "right time". Opportunities to obtain needed equipment and supplies begin now. For instance, locating canning jars in 2008 was difficult because many people decided to get "back to basics" and tried to preserve their own food. That happened here in Highland, American Fork, and the surrounding areas. Since the economy is even more challenged in 2009, that trend most likely will continue. So please read the following information and "glean" what will be of the most use to you.

Now is the time to get the needed equipment that you may need. Below you will find information on two types of Canning Equipment:

Water Bath Canners:

The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time.

A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars. Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat. For an electric range, the canner must have a flat bottom. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.

Pressure Canners:

Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.

Where in the world do I get equipment like this:

We are lucky in our area to have several sources for the "Canners". Consider the following:

• Allred Ace Hardware Store (5353 W East Parkway Street in Highland, UT)


• Smiths Food and Drug (1550 E 3500, Lehi )-The manger states they have jars etc now, but will have the Canners in about 3 weeks.


• Walmart in Cedar Hills (4689 W Cedar Hills Dr Cedar Hills, UT) and American Fork (949 W Grassland Dr, American Fork)


• The Mending Shed (1735 South State St., Orem, UT)

Source: http://www.canning-food-recipes.com/canning.htm

What is "Hot Water Bath Canning"?

What is "Hot Water Bath Canning"? It sounds a little like "Suzie-homemaker". Well, maybe it is and maybe it isn't. It is a skill......a skill you need to preserve food for your family. Food Storage and Emergency Preparedness is essentially a group of skill sets with supporting equipment. This is an important skill to acquire.

We will be using this technique to make jam later this week. For those who are really curious what it entails, please see the following video that can explain it. It is really a "doable" thing.