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800+ Organized Canning Recipes for Winter Storage – Image To Repin / Share
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Canning is not difficult and is easy on the wallet. Here are some awesome fall and winter-themed recipes you can relish during the darker months of the year. Links to other recipes are added at the end of the article.
1. POMEGRANATE JELLY
6 cups fresh pomegranate juice
4 tablespoons fresh lemon juice
6 cups sugar
1 3oz pouch Certo (liquid pectin)
Mix the pomegranate juice, sugar and lemon juice in a large pot and bring to the boil. Once the mix is boiling, add the certo. Let it boil for another two minutes. Carefully (it is extremely hot) ladle the jelly into sterile jars and put on sterile lids. Process for another five minutes by placing these in a boiling water bath. Thick rubber gloves will be helpful in giving some safety from the boiling hot liquids.
2. HONEY LEMON APPLE JAM
12 cups chopped apples
2 cups lemons juice
2 cups honey
3 cups sugar
1 envelope of liquid pectin
zest of three lemons
Combine the chopped apples and lemon juice in a canning pot. Cook them over medium-low heat. Stir the mix frequently until the apples have broken down. Add the honey and sugar once you have produced a chunky applesauce. Bring the mix to a boil and cook for five minutes. Add the pectin and boil the mix for three more minutes. Stir in the lemon zest if the sauce becomes nice and jammy. Fill the canning jars with the boiled mix and process in a boiling water canner for ten minutes.
3. ONION MARMALADE
4 large onions, thinly sliced
3 cloves garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
3 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, preferably Muscovado
1 1/2 tablespoons grated peeled fresh ginger
Combine the onions, garlic, olive oil, mustard and coriander seeds in a large pan. Stir well and cook the mix over a low heat for thirty minutes. Add the vinegar, ginger, and sugar. Cook the mixture for another fifteen minutes until the onions are translucent and the marmalade well reduced. Add four tablespoons of water to cook for another ten minutes until the marmalade is well thickened.
Here are the rest:
http://nchfp.uga.edu/publications/usda/3_USDAcanningGuide2_06.pdf – 32 Pages filled with canning recipes from National Center for Home Food Preservation.
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