This past weekend, I had friends over to can at my house. We had a great time. We totally
I'd love to share my new love of canning with my readers by giving away these goodies:
A Ball collapsible funnel (truly awesome)
1 jar of instant fruit pectin
1 package regular pectin
1 package low/no sugar pectin
several coupons for canning related goodies, including $2 off Ball Canning Discovery Kit
This contest will run through July 3. I'll announce the winner on July 4! US only please :)
How to enter:
Mandatory:
Share your favorite canning recipe (or a canning recipe you want to try) in the comments section.
Optional entries, please leave one comment for each additional entry
1. Follow this blog
2. LIKE Confessions of an ADD Housewife on Facebook
3. Follow ADDHOUSEWIFE on twitter
4. Tweet about this giveaway (and link in the comments with your tweet) with the following:
I think I CAN win canning supplies with @addhousewife http://tinyurl.com/6zpxrxl PLZ RT
5. Share about this giveaway on your own blog (share the link!)
THIS is what I want to try because my 12-yo son can eat them by the jarful....I bought a cherry pitter yesterday at Target and plan to score some cherries this weekend.
ReplyDeleteMaraschino Cherries
4 1/2 lb Red Cherries, pitted
8 cups sugar
3 cups water
Juice of 1 lemon
2 T. almond extract
2 T. red coloring
Brine:
8 cups water
2 T. Kosher or pickling Salt
Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water.
Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours.
Remove cherries and again boil juices, pour over cherries and let stand 24 hours.
Remove cherries one last time, bring juices to a boil. Add almond extract and cherries.
Using a slotted spoon pack cherries into hot sterilized jars leaving 1" headspace. Add the liquid, remove air bubbles and then fill to 1/2" headspace. Clean rims and put on lids and rings.
Process in water bath at a full boil in pints for 20 minutes.
I do not have any canning experience really but have no problem helping you get this out there!
ReplyDeleteyay for giveaways! (i had one recently, but only 7 entries.. and my sister has one ending friday! http://fuzzylizards.blogspot.com/2011/06/first-ever-giveaway.html) anyway....
ReplyDeletethe only canning recipe that i have is: http://fakecrab.blogspot.com/2010/06/recipe.html
and it's the man in the household that does the canning. i must say i'm curious to try making some pumpkin butter or some such thing, but, like you, i'm intimidated by the process.
i was reading the blog in google reader, but am now also following
ReplyDeletei like on facebook
ReplyDeleteam following on twitter
ReplyDeleteI'd like to try this one KOSHER DILL PICKLES
ReplyDeletepickling cucumbers
whole heads of fresh dill
whole garlic cloves (large)
whole small hot peppers
2 qt. water
1 qt. white or cider vinegar
1 c. canning salt
I have always wanted to learn to can, so this summer I am hoping to can spaghetti sauce, freezer jam, and peaches..
ReplyDeleteI can't even tell you how long it's been since I canned .... certainly pre-going back to college? :)
ReplyDeleteI grew up on my mom's crabapple jelly, picking crabapples each year off the trees at my great aunt's farm. I haven't made it in quite a while - a few kids ago, surely.
http://www.cooks.com/rec/view/0,1823,149184-251200,00.html
Some of my friends recently made peach preserves that they said were delicious. I don't have the recipe, but I found one for canning peach preserves: http://www.pickyourown.org/peachjam.htm
ReplyDeleteourgoatrodeo at gmail dot com
I follow you on twitter (OurGoatRodeo).
ReplyDeleteourgoatrodeo at gmail dot com
Oh my goodness! I would love to be entered to win this. I have never canned before but really want to try this. Since I never have canned, I don't have a recipe but I would like to try canning applesauce. I also live in So. Cal where strawberries are in abundance so I would like to try making strawberry jam!
ReplyDeleteI am following your blog now (:
ReplyDeleteAnd I am now following you on Facebook (:
ReplyDeleteI have an awesome recipe for pecan jam on my blog that is what I will be making again as well as many others
ReplyDeleteshopannies@yahoo.com
I follow you on twitter and tweeted
ReplyDeletehttp://twitter.com/shopannies/status/86943850882535424
shopannies@Yahoo.com
follow on twitter @shopannies
ReplyDeleteshopannies@yahoo.com
like you on facebook
ReplyDeleteshopannies@yahoo.com
Followed you on Facebook!
ReplyDeleteI'm following you blog :) live the family pictures
ReplyDeleteI'm following your blog now. Thanks for the entry! I wanted to host one of those parties at House Party but wasn't chosen this time.
ReplyDeleteI don't have any canning recipes as I haven't tried to do it yet. I've always wanted to learn to can though as I remember watching my mom and grandma do it.
ReplyDeleteI would like to try green beans. All I can remember is that they had green beans and cooked bacon in the jars. I'm sure there was salt and pepper probably too but don't know the recipe.
I forgot to say I liked you on Facebook also!
ReplyDeleteI've never canned, but I love making homemade jam with strawberries from our berry patch. I use the "freezer jam" recipe inside the Ball pectin box. I'd love to win - thank you!
ReplyDeleteI "liked" you on Facebook!
ReplyDeleteStrawberry Jam
ReplyDelete3 qts. fresh strawberries (about 3lbs.), hulled
1 1 3/4-oz package regular powdered pectin
1/2 tsp. butter
7 cups sugar
1. Place 1 cup of berries in an 8qt. heavy pot. Crush berries with a potato masher. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a thin metal spoon.
2. Meanwhile; prepare jars. Laddle into hot, clean half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire rackes.
Makes about 10 half-pints.
I have never done any canning but am willing to learn something new everyday.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteWell, I would LOVE to try making homemade Strawberry Lemonade Concentrate! It'd be perfect on any of these hot summer days! =)
ReplyDelete(Also would be a great option at my 9-year old's lemonade stand she's hosting for childhood cancer research!)
Strawberry Lemonade Concentrate
6 c. strawberries, cleaned and hulled
4 c. freshly squeezed lemon juice
6 c. sugar
1. In a food processor (or blender) puree strawberries in batches.
2. Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.
3. Using a candy thermometer to measure (dip it halfway in the mixture and don't let it touch the pan) heat to 190 degrees Fahrenheit. Test it every few minutes, it will get there quickly. Remove from heat.
4. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, center lid on jar and add screw band.
5. Place jars in canner. Jars should be covered by an inch of water. Bring to a boil and process for 15 minutes.
6. Don't forget to put the lid on!
7. Remove lid after processing and let jars sit for 5 minutes before removing.
Sounds yummmm to me!! =)
s_hill2009@yahoo.com
I follow your blog with GFC! =)
ReplyDeleteSam
s_hill2009@yahoo.com
I like Confessions of an ADD Housewife on Facebook! =)
ReplyDeleteSamantha Hill
s_hill2009@yahoo.com
I follow on Twitter! @sam8310 =)
ReplyDeleteSamantha Hill
s_hill2009@yahoo.com
I'm a new follower!
ReplyDeleteComing over from Two Peas....
I'd love for you to stop by and visit me Under the Big Oak Tree
I tweeted it! =)
ReplyDelete(I can't get the link of my tweet to copy though.)
@sam8310
s_hill2009@yahoo.com
I like Confessions of an ADD Housewife on Facebook!
ReplyDeleteUnder the Big Oak Tree
I follow you on Twitter: @thebigoaktree
ReplyDeleteUnder the Big Oak Tree
I tweeted your giveaway!
ReplyDeletehttp://twitter.com/#!/TheBigOakTree/status/87672791318528000
Under the Big Oak Tree
I'm new to canning, so to start, I'd like to try this simple freezer recipe:
ReplyDeleteMakes about 5 (8 oz) half pints
When you can't decide what your favorite berry is, combine them. Enjoy strawberries, blackberries, blueberries and raspberries in this flavor-filled jam. Ready when you are with Ball® RealFruit™ Instant Pectin.
View Half Recipe
You will need:
5 Tbsp Ball® RealFruit™ Instant Pectin
1-1/2 cups sugar
1 cup crushed blackberries (about 1-1/2 6-oz container)
1 cup crushed blueberries (about 2 4.4-oz container)
1 cup crushed raspberries (about 1-1/2 6-oz container)
1 cup crushed strawberries (about 1 1-lb container)
Zest of 1 small lemon
5 Plastic Ball® (8 oz) Freezer Jars
Directions:
1.) STIR sugar and instant pectin in a bowl until well blended.
2.) ADD blackberries, blueberries, raspberries, strawberries and lemon zest. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, refrigerate up to three weeks or freeze up to one year.