Canned peaches Raspberry Jam Apricot Jam Drying Apples

Raspberry Jam Recipes. We specialize in canning and drying recipes for your home storage.
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Recipes

Raspberry Jam, click for recipe Raspberry jam is the best! Great on pancakes or toast.

Apricot Pineapple Jam click for recipe If you like pineapple with your apricot jam you might like this recipe.

Honey Lemon Ginger Cough Drops

Ingredients:

1/2 cup freshly washed ginger root, chopped

1 lemon chopped

1 stick cinnamon

pinch of kosher salt

3 cups of water1 cup honey

1 package powdered sugar

Directions:

In a heavy bottom sauce pan, add the chopped ginger, chopped lemon, cinnamon stick and salt to the 3 cups of cold water.

Bring the mixture to a boil and reduce the heat to a simmer. Reduce the water volume to about 1/3 of a cup and strain the solids from the liquid.

Return the liquid to the stove and add the honey. Bring the mixture to a boil and clip your candy thermometer on the side of the pan. Continue boiling until the temperature reaches 250 degree’s. You may gently stir the mixture to prevent burning.

While the candy is cooking, pour the powdered sugar into a 9×13 cake pan. Using the back of a spoon or any form shop you want, create the desired shapes for the cough drops.

Once the cough drop mixtures has reached 260 degree’s. Remove it from the stove and CAREFULLY pour it into your prepared molds. Allow the cough drops to cool completely, toss in the powdered sugar to prevent them from sticking to each other.

Store in an airtight container and enjoy your homemade cough drops

Plum Jam, Canned Tomatoes, Canned Peaches, Apricot Jam

Syrups for canning fruit, I prefer the extra light and go a little lighter on the sugar, I feel if I want a lot of sugar I can add it when I open them up in my recipe, maybe I'll want to use honey.

Extra Light
Sugar 1 1/4 cups
Water 5 1/2 cups
yield 6 cups

Light
Sugar 2 1/4 Cups
Water 5 1/4 cups
Yield 6 1/2 Cups

Medium
Sugar 3 1/4 cups
Water 5 Cups
Yield 7 Cups

Heavy
Sugar 4 1/4 Cups
Water 4 1/4 Cups
Yield 7 Cups

Raisin Rice Pudding
3 cups milk
1/2 cup raw rice
1/2 teaspoon salt
2/3 cup sugar
1/2 cup raisins
1 1/2 teaspoon vanilla
1 teaspoon cinnamon

Baked Beans These are so good

1 onion finely chopped
2 15 oz.. cans pork and beans
½ cup brown sugar
1 Tablespoon mustard
1 small 9 oz.. can tomato sauce
Fried beacon 4 to 8 pieces cut into small bits

Combine all ingredients, Bake 300 1 hour or until done.


Drying Apples Use slightly tart eating apples as opposed to cooking apples. Rome Beauty, Northern Spy, Jonathan, Baldwin, Wine sap, Graven stein, Golden Delicious, and Red Delicious work well. Choose mature fruit that is evenly colored and bruised. Wash and peel apples, you may leave peelings on if you like them with them on. Optionally drop fruit in an ascorbic acid bath to prevent browning. I use concentrated orange juice in water or sometimes white vinegar. I don't usually use ascorbic acid. This is something purely personal, after all these are your dried apples. For indoors start dryer at 130 degrees, increase to 165 degrees after about 1 hour. I turn my apples often. If you are using a cooking sheet in the oven be sure to spray with pam or use oil on soft cloth so apples won't stick. You don't want excess oil on pan, just enough to make the apples not stick. When most of the moisture has left the fruit, lower the temperature to 145 degrees and regulate it between that temperature and 130 degrees as needed to prevent scorching. Stir and turn fruit on trays frequently as it finishes drying. Apples should dry in 6 hours or less under controlled heat. For Outdoors dry in the sun for 1 to 3 days. Some say sulfuring is required but I personally never use it, I like mine natural and I have had mine last for years. Place the fruit one layer deep on trays and cover with cheesecloth or other light fabric during drying. If you use screen be sure and don't use galvanized, use fiberglass screen you get at the hardware store, its cheap and you can make drying trays quite easily. My father made me years ago an enclosed dryer for outside, I love it. Canned Peaches Ingredients 2 to 3 pounds peaches per quart Sugar and water Syrup recipes above to the right To prepare peaches: Wash peaches; dip in boiling water 30 to 60 seconds; immediately dip peaches in cold water. Slip off peel. Cut in half; pit. Cling peaches are easier to cut into halves if a pitting spoon is used to loosen the pulp from the pit. Push the spoon through pulp from the stem end to the end of the pit, cutting pulp from the pit. If a pitting spoon is not available, use a knife to cut through to the pit; begin at stem end and follow crease to blossom end; continue cutting on opposite side. After cutting, hold a peach in half in each hand and twist in opposite directions to separate half's. I prefer raw pack but you will find your own preferences. Raw Pack: Peel peaches; cut in half and pit. Treat to prevent darkening. Make a light or medium syrup; (I prefer a light syrup, syrup recipes at bottom), keep syrup hot. Drain peaches. Pack peaches cavity side down, layers overlapping into hot jars. I use a wooden spoon to put peaches into jar with, lay the peach on top of the wooden spoon and put into jar, they will lay nicely, if you want to just throw them in remember they are your peaches you may do as you like.. Leave a 1/2 inch head space. Remove air bubbles by running a knife or plastic tool around sides, try not to cut the peaches. Adjust two-piece caps, always use new caps, make sure your screw on rims are not bent, you want your peaches to seal. Process pints 25 minutes, quarts 30 minutes in a boiling-water canner. Hot Pack: Peel peaches; cut in half and pit. Treat to prevent darkening. Make a medium or heavy syrup. Drain peach's. Cook peaches on layer at a time in syrup until are hot throughout Pack hot peaches into hot jars, leaving 1/2 inch head space. Ladle hot syrup over peaches, leaving 1/2-inch head space. Remove air bubbles. Adjust two-piece caps. Process pings 20 minutes, quarts 25 minutes, in a boiling water canner. If peaches are juicy, measure peaches after pitting and peeling. Add 1 to 2 cups to each 5 quarts peaches. Cook peaches slowly until sugar dissolves and peaches are hot throughout. Pack and process as for canning peaches, hot pack. If there is not enough syrup add boiling water to cover peaches leaving 1/2 inch head space. Always check your canning books recipe before canning as it may change for your area depending upon the altitude.	Go to Stitch Thru Time Instagram and listen to our customers tell you how wonderful our neck heating pads are Neck heating pad for your neck back sciatic nerve and anywhere that hurts. Grandma apron in Good old days number 2070 $54.95 extra large $59.95 Available in square or round pockets. Grandma apron in Good Old Days. Very comfortable old fashioned cobbler style that rests on your shoulders so it doesn't pull on your neck. It comes with pretty square or round pockets. You choose pocket style when ordering. Darling good old days with clotheslines, ironing boards old wash tubs and old fashioned ringer washers. A little girl with her teddy bear sits by a basketful of clothes and pretty hand made quilts hanging on a clothesline are just some of the nostalgic scenes in this beautiful retro styled apron.
Caramel Sauce I like caramel sauce on my ice cream or other fun things like caramel apples. If you buy it in the store it is very expensive so this is a recipe I found that is a good caramel sauce. Recipe yields 1 1/2 cups (although I usually double it but it’s just as easy to only make a half batch) 1 cup packed brown sugar (I use light brown or golden) 1/2 cup heavy cream 4 tablespoons butter Pinch of sea salt 1 tablespoon vanilla extract Melt butter in pot, mix in brown sugar, cream and salt. Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled the recipe. I remove the pot from the heat; add vanilla and return to cook for another minute or so to thicken a bit more. Take it off the stove and pour into a jar then pop it into the fridge.	CORN WHOLE KERNEL Raw Pack – Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape. Pack corn loosely into hot jars, leaving 1-inch head space. Do not shake or press down. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. I use plain salt. Ladle boiling water over corn, leaving 1 – inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner. Do not use a cold pack canner, these need to be cooked in a pressure canner. Hot Pack – Husk corn; remove silk. Wash. Cut corn from cob. Do not scrape. Measure. Add ½ teaspoon salt a 1 cup boiling water to each pint cut corn, 1 teaspoon salt and 2 cups boiling water to each quart cut corn. Bring to a boil; reduce heat and simmer 5 minutes. Ladle hot corn and liquid into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner. Canned Beets Select deep red beets 1 to 2 inches in diameter Wash beets. Leave 2 inches or stem and tap root. Boil. Until skins slip off. Remove skins; trim. Slice, dice or leave beets whole. Pack beets into hot jars, leaving 1-inch head space. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. Use plain salt not iodized. Ladle boiling water over beets, leaving 1 – inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 35 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner. Select deep red beets 1 to 2 inches in diameter Wash beets. Leave 2 inches or stem and tap root. Boil. Until skins slip off. Remove skins; trim. Slice, dice or leave beets whole. Pack beets into hot jars, leaving 1-inch head space. Add ½ teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired. I use plain salt, not iodized. Ladle boiling water over beets, leaving 1 – inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 35 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner. Do not use a cold pack canner like you use for your fruit. It is best to consult a canning book when you can vegetables to make sure it is done right if you have not done it before. Even though I have done it for years I still check my canning book each time to make sure I did not miss anything. I love the Ball book of canning you can get it in paperback and it is inexpensive.
Zucchini Patties This is a very good way to use your zucchini, once you try it you will make it over and over again. Vegetable oil for frying pan 3 cups grated zucchini 1 cup diced onion 2 eggs 1 cup all purpose flour 1 tsp baking powder 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper Garlic powder to taste 1 cup prepared mayonnaise juice of half a lime 1/2 tsp chili powder Put vegetable oil in skillet about half an inch deep or less and cook on medium Combine zucchini onion and eggs in a large bowl and mix. Combine flour, baking powder, 1/2 teaspoon chili powder, salt and pepper in a sifter or mixing bowl and stir then put in zucchini mixture and stir together. Make your dip with mayonnaise, lime juice, and chili powder and stir then put in refrigerator until you are ready to eat. You may also use this dip with your french fries and on a sandwich.	Rice pudding with raisins 3 cups milk 1/2 cup raw rice 1/2 teaspoon salt 2/3 cup sugar 1/2 cup raisins 1 1/2 teaspoon vanilla 1 teaspoon cinnamon Place milk, rice, salt, sugar, vanilla and desired amount of raisins in a buttered 1 1/2 quart casserole, sprinkle cinnamon on top. Bake uncovered at 300 degrees for 2 hours. Serve hot or cold. Pumpkin Cake 2 cups flour 2 cups whole wheat flour 4 tsp. pumpkin pie spice 1 tsp. cinnamon 3 tsp. baking powder ½ tsp. salt 1 cup unsalted butter ½ cup canola oil 2 cups sugar 6 to 7 eggs (I use 7) 1 29 oz.. can 100% Pumpkin or you can use fresh pumpkin ½ cup milk 2 tsp. vanilla Preheat oven to 350 F and prepare baking pans or line muffin cups if making cupcakes. In a bowl sift together flour, pumpkin pie spice, cinnamon, baking power, baking soda and salt. Mix and set aside. In large bowl beat butter with an electric mixer on medium for a minute. Add granulated sugar and beat until light and fluffy. Beat in eggs. Add pumpkin, milk and vanilla. After pumpkin is mixed in add flour mixture and beat on low until mixed together. Don’t mix too long. Fill baking pans, can fill 3 round pans. Bake 25 to 35 minutes, check to see if done with toothpick. Cupcakes take about 15 minutes. Cool cake then frost with your favorite frosting, I like sour cream sugar frosting with vanilla and orange. There is a frosting recipe at the bottom of the page and another version of a pumpkin cake.
Gingerbread House Preheat the oven to 375 In a large pot on low heat, melt 1 cup vegetable shortening 1 cup white sugar 1 cup molasses Remove from heat and mix in 1 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon ground cinnamon Stir in thoroughly 1 cup at a time 4 1/2 to 5 cups sifted all-purpose flour Mix and knead all ingredients until the dough is even in color and smooth, not crumbly or dry. Place dough on a cookie sheet and roll out to about 1/4 inch thick. Place your pattern on dough and cut out pattern, remove the excess you can reuse it. Bake dough at 375 for 10 to 14 minutes. You should not be able to touch the gingerbread and leave an imprint. Immediately after you remove gingerbread from oven, place pattern back on ginger bread and trim it gingerbread will spread while baking. Do this while gingerbread is still hot. If you wait for it to cool it will become hard and break if you try to cut it. Gingerbread Icing 4 cups or 1 lb. of powdered sugar 3 Tablespoons Meringue Powder Slowly add 6 to 8 Tablespoons warm water Beat Frosting until stiff peaks form Keep frosting bowl covered with wet towel while you are decorating or it will dry out.	Cranberry Salsa great for the Holidays 1 12 oz.. package fresh cranberries, you can use frozen, but fresh are prettier 3/4 cup sugar 1 medium jalapeno, remove seeds 1 green onion 1 - 2 T. fresh cilantro, to taste or 1 tsp. of dried cilantro 1/4 tsp. cumin Put all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend. Makes 3 cups. Serve with tortilla chips. This is also great served with crackers and cream cheese. Good with beef, pork or poultry. Great with Pork Chops.
Deviled Egg Chicks Recipe 12 eggs, hard boiled and peeled 1/2 cup mayonnaise 2 tsp yellow mustard Deviled Egg Chicks 12 eggs hard boiled and peeled ½ cup mayonnaise 2 tsp yellow mustard 1 tsp salt ½ Tbsp apple cider vinegar 1 carrot, peeled and julienned for the beaks 3 black olives, diced small for the eyes Directions: Cut a ½” slice of the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use. Carefully remove the yolks being careful not to tear the whites. This takes a bit of skill. Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt and vinegar. Mix until blended then assemble chicks.	Apple Spice Cake Butter and flour 1 - 9 x 11 inch cake pan. Set oven at 375 degrees Sift together in separate bowl 2 ¼ cups flour 1 ¾ cups whole wheat flour 2 teaspoon cinnamon 2 teaspoon powdered cloves 1 teaspoon allspice 1 teaspoon salt 2 teaspoon baking soda 4 teaspoon baking powder Beat until thick and lemon-colored 4 eggs Beat in gradually 1 ½ cup sugar ¼ cup molasses Beat well Add 2 cup sour milk or buttermilk If you don’t have sour milk, add a little lemon juice to milk. Stir in 1 1/3 cup melted shortening or oil (I use oil) Add 1 teaspoon Vanilla extract 1/2 teaspoon Orange extract optional 1 ½ cup finely chopped peeled apples Spoon into tins. Bake 30 to 40 minutes or until done