2012 Harvest

Pears                         72 Quarts
Salsa                         31 Pints
Beef "Stew"              10 Pints,  15 Quarts
Chicken Soup            4 Pints
Chili Con Carne        5 Pints
Chili                          9 Pints
Cubed Potatoes         14 Quarts, 14 Pints
Apple Pie Filling       23 Quarts

Apple Pie Filling

I love having apple pie filling handy!  This is a great recipe!

Recipe from: National Center for Home Food Preservation

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, nutmeg and cinnamon in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately (I find it easier to stir to pour the sauce over the warm, cooked apples)  and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately for **35 minutes in water bath.

**Original Recipe is 25 minutes (35 minutes is for altitude adjustment)

Table 1. Apple Pie Filling.
	Quantities of Ingredients Needed For
	1 Quart	7 Quarts
Blanched, sliced fresh apples	3-1/2 cups	6 quarts
Granulated sugar	3/4 cup + 2 tbsp	5-1/2 cups
Clear Jel®	1/4 cup	1-1/2 cup
Cinnamon	1/2 tsp	1 tbsp
Cold Water	1/2 cup	2-1/2 cups
Apple juice	3/4 cup	5 cups
Bottled lemon juice	2 tbsp	3/4 cup
Nutmeg (optional)	1/8 tsp	1 tsp
Yellow food coloring (optional)	1 drop	7 drops

Cubed Potatoes

Recipe from: National Center for Home Food Preservation

Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. Cut into 1/2-inch cubes. Drain. Cook 2 minutes in boiling water and drain again. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot prepared potatoes, leaving no more than 1-inch headspace.  Cover hot potatoes with FRESH boiling water, leaving 1-inch headspace and covering all pieces of potato.  (Caution: Do not use the water you cooked the potatoes in; it contains too much starch.)

Process Quarts 40 minutes, Pints 35 minutes for **15 lbs in my pressure cooker

Original recipe: 11 lbs, add 2 for altitude, add 2 for pressure cooker being off. 

Chili Con Carne

This was a really good chili recipe.  I might up the spices next time.  I used red peppers.  I may try jalapenos in the future...this was a mild chili.  This made 9 pints. 

Recipe from: USDA Complete Guide to Home Canning

3 cups dried pinto or red kidney beans
5 1/2 cups water
5 t. salt (2 t. for salting beans when they cook & 3 t. for the chili)
3 lbs. ground beef
1 1/2 cups chopped onions
1 cup chopped red bell peppers (you could use jalapenos for a spicier version)
1 t. black pepper
3 to 6 T. Chili powder (I used 4T.)
2 quarts crushed or whole tomatoes (8 cups)


Wash beans thoroughly and put them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak for 12 to 18 hours. Drain and discard water. Combine beans with 5  1/2 cups fresh water and 2 t. kosher salt. Bring to a boil, reduce and cook 30 minutes.

Meanwhile, brown ground beef, onions, and peppers, in a skillet. Drain off fat by spooning into a colander in the sink. Shake out the excess fat. Pour into large pot and add 3t. salt, pepper, chili powder, tomatoes. Drain beans after 30 minutes and add to meat. Simmer chili for 5 minutes.

Using sterilized jars fill leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel that has white vinegar on it. It will help remove any fat that may have been dripped. Adjust lids and process in pressure canner. 

Process pints at **15lbs of pressure for 75 minutes.

*Original recipe is 11 lbs of pressure.  2 lbs adj for altitude, 2 lbs added for my pressure cooking being off. 
 

Chicken Soup

This is another new recipe I tried this year to have some quick, easy meals on hand.  When heating rice or noodles can be added.

Recipe from: Ball Canning Book

8 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:

Combine chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. 

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a pressure canner at **14 pounds pressure 75 minutes for pints and 90 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Original recipe is 10 lbs pressure.  2 lbs adj for altitude, 2 lbs adj. for my pressure cooker being off.

Beef Stew with Vegetables

I tried this new canning recipe this year.  The meat is so tender!  It needs some thickening when opened, but is great to have on hand!  It is perfect for when I need a quick meal!
This recipe was supposed to make 14 pints.  I got 20.  

Recipe from:  Ball Complete Home Canning Book

4-5 pounds stewing meat cut into cubes (I used 5 lbs...cut in small pieces)
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onion
1 tablespoon salt
 1 teaspoon dried thyme
 ½ teaspoon freshly ground black pepper
3 tablespoons beef bouillon

Directions

Cook beef in a large nonstick skillet, working in small batches. Use small amount

of oil if necessary.

Transfer beef to large stainless steel pan.  Add all other ingredients and cover 

with hot water.  Bring to a boil, stirring frequently. 

Fill jars leaving 1 inch headspace.  Remove air bubbles and adjust headspace if 

necessary by adding hot stew. 

Wipe jar rims with a paper towel moistened with vinegar.  Center lid on jar, screw

on lid band.

 
Place jars in pressure Canner.  Place lid on canner.  Vent steam for 10 minutes then

close vent.  **Pressure at 14 pounds for 75 minutes for pints 90 minutes for quarts.

Turn off heat and let pressure return to zero naturally.  Wait 2 minutes longer, 

then remove vent and open canner lid.  Wait 10 minutes, then remove jars. 

Cool and store. 

*Original recipe pressure is 10 lbs pressure.  2 lbs adj for altitude and 2 lbs adj 

for my canner being off by 2 lbs.