Post by amberngriffinco on Aug 2, 2013 17:53:38 GMT -5
Chicken Mexican Soup ( for Canning )
By Belinda M. on May 12, 2011
3 large boneless chicken breasts ( cooked, shredded or cubed )
1 1/2 cups carrots ( sliced )
2 cups celery ( sliced )
1 large onions, chopped
2 (14 1/2 ounce) cans Rotel Tomatoes
2 (15 ounce) cans kidney beans ( rinsed and drained )
4 cups diced tomatoes ( fresh or canned )
6 cups water
6 cups chicken broth
3 cups corn ( frozen or fresh cut kernels from cob)
1 teaspoon ground cumin
1 tablespoon canning salt
3 garlic cloves ( minced)
3 chicken bouillon cubes
Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
THIS RECIPE YIELDS 7 QUARTS!
Sweet and Sour Chicken
4.5 lbs chicken, boneless, skinless, thighs and breasts cut in bite sized pieces
2 large green peppers chopped
1 large red pepper chopped
2 onions chopped
3 20 oz cans pineapple chunks drained, reserve juice
3/4 cup brown sugar
1 1/4 cups white vinegar
6 tablespoons soy sauce
4 tablespoons catsup
1 tsp ginger
Layer the chicken, onions, peppers and pineapple in quart jars.
Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved. Pour liquid over the solids in the jar to the fill line.
Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.
* personally, since this calls for beans in a can (meaning ALREADY have been canned), I will use freshly cooked beans
Canned Summer Fruit Cocktail
Makes about 9 pints (16 oz)
6 cups chopped pitted peaches (about 9 large)
3 cups chopped cored peeled pears (about 9)
1 pineapple
2 cups stemmed seedless grapes (about 1 lb – not real hard)
1 cup drained maraschino cherries, halved (10 oz jar)
5 cups water
4 cups sugar
9 pint (16 oz) glass preserving jars with lids/bands (wash in hot soapy water)
Prepare peaches by putting into boiling water about 30-60 seconds, peel skins under cold water, pit and chop into ½ inch cubes. For pears peel, core and chop into ½ inch cubes. Cut pineapple into ½ inch cubes. Rinse grapes under cold water and weigh. Cut maraschino cherries in half.
To prevent browning of all fruit put in large pot with cold water and about 3 tablespoons of Fruit Fresh Produce Protector or ¼ cup lemon juice and 4 cups water.
Prepare boiling water canner. Heat jars in canner and lids in another small pot in simmering (not boiling) water about 10 mins until ready to use. Set bands aside.
Combine water and sugar in another pot and bring to a boil stirring occasionally. Reduce heat and boil gently for 5 mins. then shut off.
Fill jar up about ¼ of the way with hot syrup, ladle fruit into jar adding a few cherries around sides and pack down a little leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot syrup. Wipe rim clean. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in boiling water canner for 20 minutes at a rolling boil (do not start timing until at a rolling boil). Remove jars and cool. Check lids for seal after 24 hours by pressing middle with your finger. Lid should not flex up and down when center is pressed.
Canning Green Tomatoes for Frying
I wash the tomatoes, remove the stem ends and cut off any dark spots. Then slice about 1/4" thick. You can slice them as thick as you like.
Stack the sliced tomatoes into the hot sterilized jars. I add :
1/2 tsp of salt to each jar,
1 1/2 tsp of lemon juice (these are pint jars,
add 1 TBS of lemon juice to quarts)
1/4 tsp of Alum Power
wide mouth jars.
Fill the jars with water, then run a knife around the sides to remove any air bubbles...fill with more water if needed, leaving 1/2" headspace. Lower the jars into the water bath canner making sure you have at least 1" of water covering them... Process for 40 minutes
Stewed Tomatoes
13# tomatoes
4 stalks celery
1 lg onion
1 1/2 pepper
1 1/2 oz celery salt
1 T salt
3 T sugar
Puree it all in the blender and treat it like a cold pack. hot water bath can or pressure can(15 min @ 10PSI for pints Check higher altitude pressure & times
Homemade Chocolate Syrup/Sauce
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace 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 to 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 15 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.
By Belinda M. on May 12, 2011
3 large boneless chicken breasts ( cooked, shredded or cubed )
1 1/2 cups carrots ( sliced )
2 cups celery ( sliced )
1 large onions, chopped
2 (14 1/2 ounce) cans Rotel Tomatoes
2 (15 ounce) cans kidney beans ( rinsed and drained )
4 cups diced tomatoes ( fresh or canned )
6 cups water
6 cups chicken broth
3 cups corn ( frozen or fresh cut kernels from cob)
1 teaspoon ground cumin
1 tablespoon canning salt
3 garlic cloves ( minced)
3 chicken bouillon cubes
Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
THIS RECIPE YIELDS 7 QUARTS!
Sweet and Sour Chicken
4.5 lbs chicken, boneless, skinless, thighs and breasts cut in bite sized pieces
2 large green peppers chopped
1 large red pepper chopped
2 onions chopped
3 20 oz cans pineapple chunks drained, reserve juice
3/4 cup brown sugar
1 1/4 cups white vinegar
6 tablespoons soy sauce
4 tablespoons catsup
1 tsp ginger
Layer the chicken, onions, peppers and pineapple in quart jars.
Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved. Pour liquid over the solids in the jar to the fill line.
Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.
* personally, since this calls for beans in a can (meaning ALREADY have been canned), I will use freshly cooked beans
Canned Summer Fruit Cocktail
Makes about 9 pints (16 oz)
6 cups chopped pitted peaches (about 9 large)
3 cups chopped cored peeled pears (about 9)
1 pineapple
2 cups stemmed seedless grapes (about 1 lb – not real hard)
1 cup drained maraschino cherries, halved (10 oz jar)
5 cups water
4 cups sugar
9 pint (16 oz) glass preserving jars with lids/bands (wash in hot soapy water)
Prepare peaches by putting into boiling water about 30-60 seconds, peel skins under cold water, pit and chop into ½ inch cubes. For pears peel, core and chop into ½ inch cubes. Cut pineapple into ½ inch cubes. Rinse grapes under cold water and weigh. Cut maraschino cherries in half.
To prevent browning of all fruit put in large pot with cold water and about 3 tablespoons of Fruit Fresh Produce Protector or ¼ cup lemon juice and 4 cups water.
Prepare boiling water canner. Heat jars in canner and lids in another small pot in simmering (not boiling) water about 10 mins until ready to use. Set bands aside.
Combine water and sugar in another pot and bring to a boil stirring occasionally. Reduce heat and boil gently for 5 mins. then shut off.
Fill jar up about ¼ of the way with hot syrup, ladle fruit into jar adding a few cherries around sides and pack down a little leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot syrup. Wipe rim clean. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in boiling water canner for 20 minutes at a rolling boil (do not start timing until at a rolling boil). Remove jars and cool. Check lids for seal after 24 hours by pressing middle with your finger. Lid should not flex up and down when center is pressed.
Canning Green Tomatoes for Frying
I wash the tomatoes, remove the stem ends and cut off any dark spots. Then slice about 1/4" thick. You can slice them as thick as you like.
Stack the sliced tomatoes into the hot sterilized jars. I add :
1/2 tsp of salt to each jar,
1 1/2 tsp of lemon juice (these are pint jars,
add 1 TBS of lemon juice to quarts)
1/4 tsp of Alum Power
wide mouth jars.
Fill the jars with water, then run a knife around the sides to remove any air bubbles...fill with more water if needed, leaving 1/2" headspace. Lower the jars into the water bath canner making sure you have at least 1" of water covering them... Process for 40 minutes
Stewed Tomatoes
13# tomatoes
4 stalks celery
1 lg onion
1 1/2 pepper
1 1/2 oz celery salt
1 T salt
3 T sugar
Puree it all in the blender and treat it like a cold pack. hot water bath can or pressure can(15 min @ 10PSI for pints Check higher altitude pressure & times
Homemade Chocolate Syrup/Sauce
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace 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 to 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 15 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.