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.

Canning 101

I have just started canning myself so here is what I did and it was pretty simple and in expensive.  First depending on what you want to can, depends on the type of jars you want to get.  The ones you see in the picture to the left are pickles and salsa. I used regular mouth pint Ball jars (Kerr also does jars).  They come in a pack of 12 for about $8 with lids and bands included. Second, decide what you want to can and find a good recipe (or combine a couple--as I did).  I will place the recipe I used for both at the end.  Third, you will need to get or have a large jar bathing pot (I got mine for $15 at Walmart) which is made for canning, tongs to lift jars out of the water, separate towel to wipe top of jars, and oven gloves.  You will also need to have fresh ingredients.  I would recommend if you don't have your own garden to get ingredients from a farmers market.  Grocery stores tend not to have the freshest veggies and herbs.  I did use organic vinegar, ground sea salt, and peppercorns from the grocery store.

Here are the recipes I used:

Salsa:

1 large tomato, diced
1/2 white/yellow onion, finely minced
1 garlic clove, minced
1/2 bunch of cilantro, washed and chopped
1-2 jalapeños, seeded and minced (you can leave the seeds in if you want a hotter flavor)
1 lime, juiced
2 big pinches of salt

Directions:

In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.
Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.

Pickles (cold pressed method):

 

Steralize jars & lids.

Pack in spears of cucumbers so it is very tight. Lay smaller ones at top.  Get some dills—stem & flower.  Two medium cloves of garlic.  Make brine—3 cups water, 2 cups white vinegar, and ¼ pickling salt.  Stir & bring to boil—keep simmer until ready to pour into jars.  Leave ½ headroom in jar, but make sure you’ve covered cucumbers.  Take a clean cloth and wipe rim of jar very well so you can get a good seal.  Take sterilized seal and place over rim and tighten band.  Jar will be hot so be careful—use cloth or oven glove to protect hands. Place jar in bowling water bath for 15 minutes, then remove.  Leave on countertop for 24-48 hours.  Jars should seal—you will hear a popping noise from the lids becoming concave.  Pickles will be ready to eat in 4-6 weeks.