Canning Round 2: Vegatable stock, soup, and Jam

This round of canning, I used a pressure cooker for the vegetable stocks and soups.  A pressure cooker needs to be used because the acidity isn't high enough to use a regular boiling pot.  Pressure cookers are available in different brands and sizes.  A smaller one holds about 8 quarts and can be purchased for about $50.  A larger one holds 16 quarts, which cost approximately $90.  Pressure cookers can usually be found at any store that carries cookware.  We saw smaller ones at Meijer, Walmart, and Target, while the larger one (we bought) at Bed Bath and Beyond.

The vegetable stock recipe I used is here.  For the soup I just kept the vegetables in the mason jar instead of straining them to make the stock.  Vegetable stock and soup uses the large mason jars (quart size).  Jars need to have 1/2 inch head-space.  Place 3 quarts of bowling water into the pressure cooker and then place jars in cooker.  Cook to 11 pounds of pressure for 15-20 minutes, then turn off heat and let pressure return to zero (follow directions on your pressure cooker).


I also made 4 pints and one half pint of merlot wine jam.  Below is the recipe:
3 1/2 cups red merlot wine
1/2 cup organic lemon juice
2 oz dry pectin
4 1/2 cups organic sugar

Directions:
Combine wine, lemon juice, and pectin in a large saucepan.  Bring to a boil, stir frequently.  Add sugar, stir until dissolved.  Return to a boil and allow hard boiling to occur for 1 minute, stir constantly.  Remove from heat.   Using a ladle remove the hot jelly into jars, leaving a 1/2 inch head-space at the top, tighten lids.  Process by placing jars for 5 minutes in boiling water bath.

I also did another jar of garlic dill pickles, see previous post for recipe.  Jars will sit on kitchen counter for 24-48 hours and then will be moved to a cool/dry place. I place mine on shelves in the basement.