Canning citrus juice is an open ended recipe. Squeeze as much as you wish, and strain as much of the pulp out to your preference. I used 12 cups juice, which produced 6 pints worth. My smaller canning kettle holds 7 pints, but I ran out of navel oranges to squeeze. Is canning OJ worth… Continue reading Canned Orange Juice
Category: Preserving
Spicy! Sweet! Salty! Thai Style Sweet Chili Sauce
I had wanted to make my own Sweet Chili Sauce for a long time, to can and put up in the pantry. Thai sweet chili sauce is not cheap, especially if you buy a good brand (and there are plenty of bad brands in the Asian aisle). But more than that....it is pretty darn sugary.… Continue reading Spicy! Sweet! Salty! Thai Style Sweet Chili Sauce
Lower Sugar Lemonade Jelly
Sunshine in a mason jar. The tartness of a cold glass of lemonade, in jelly form. If you love lemon curd, you will love this lighter texture spread! Lower Sugar Lemonade Jelly Ingredients: 2 cups fresh squeezed lemon juice (8 to 10 large heavy lemons) 2 cups water 3 tsp calcium water* 2 cups granulated… Continue reading Lower Sugar Lemonade Jelly
Lower Sugar Cinnamon Blueberry Jam
There is nothing quite like homemade jam. Nothing from a store will ever be as good. And the bonus is....you can create a jam that has considerably less sugar than normal. You can go as low as ¾ cup of sugar, but I find 2 cups to be about perfect (if making jam with other… Continue reading Lower Sugar Cinnamon Blueberry Jam
Cold Pack Canned Blueberries
This recipe is open ended to how many blueberries you have on hand. The syrup makes enough for 6 pints. Cold packed blueberries means you can can quickly, but also the berries don't get "cooked" and shrink before you can. I find this recipe suits larger blueberries, such as Chandler (the huge ones bigger than… Continue reading Cold Pack Canned Blueberries