Canning from November to May is more enjoyable than during the hectic summer months. The pressure to put up the summer's season’s bounty before it spoils can take the fun out of it. In winter you can choose your recipes with leisure without fear of fruit over-ripening.
Cranberries will be in stores and you can get ready to simmer up a few batches of cranberry sauce.
Home preserving enthusiast Marisa of Food in Jars proclaims:
“No matter the season, there’s always something to make and can. In the fall there are so many lovely apples and pears to be turned into sauces, butters and chutneys, as well as all matter of cruciferous vegetables that makes for amazing pickling. By the time their season is over, the winter citrus has arrived, perfect for those tart marmalades and curds. Before you know it, the rhubarb is bursting forth and with it, spring!”
Onto some inspiration for your winter canning. Those sweet onions and young beets are a tad more robust than July’s delicate raspberry. They’ll hold in a cool, dark place if you want to put off canning for another weekend. Home preserves make mighty fine gifts for the holidays.
Apple-Cranberry Jam
8 cups of peeled and diced apple (approximately 5-6 large apples, 1/2 inch dice. Use a softer apple like a Golden Delicious. Firm apples won’t cook down as well.)
4 cups of whole cranberries
6 cups sugar
1 cup water
2 lemons, zested and juiced
Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.
Add the lemon zest and juice and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won’t need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).
Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.
Makes 4 1/2 – 5 pints.
Whole Berry Cranberry Sauce
You will need:
4 cups granulated sugar
4 cups water
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange, optional
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
4 cups granulated sugar
4 cups water
8 cups fresh cranberries (about 2 lb)
Grated zest of 1 large orange, optional
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.) LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
2.) COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
3.) LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Cranberry Ketchup
Makes about 8 (8 oz) half pints
Cranberries yield a uniquely delicious sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes.
Cranberries yield a uniquely delicious sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes.
You will need:
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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