Green Beans

I tried canning plain green beans this year. 

Cherry Pie Filling

Recipe from So Easy to Preserve

6 quarts fresh Cherries (I use bing), washed and pitted
7 cups sugar
1 3/4 cups clear gel
1 tsp. Cinnamon
9 1/3 cups water
1 tsp. Almond extract
1/2 cup lemon juice

Blanch cherries by putting 6 cups at a time in a boiling gallon of water.  Boil each batch for one minute after the water returns to a boil.  Remove fruits from blanch water and keep in a bowl, covered to keep warm while Clear Jel mixture is made.
Combine sugar, Clear Jel, and cinnamon in a large saucepan.  Add water and almond extract.  Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly.
Fill jars with mixture without delay, leaving 1-inch head space.  Remove air bubbles.  Wipe jar rims.  Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts: 40 minutes (original recipe 30 minutes, 10 added for altitude adjustment)

Pineapple

Pineapple was on sale last week for 99cents, so I finally took the plunge and canned my own pineapple, something I had wanted to try for some time, but just hadn't.  

Isn't it pretty!?

5 pineapples

4 cups water

1 cup sugar

Yields 5 pints (plus some extra pineapple got frozen)

Cut pineapples.  Place 4 cups of water and 1 cup of sugar in a large stainless steel pan.  Bring to a boil.  Warm the pineapple in the hot water for 1 minute, one layer at a time.  Use a slotted spoon to put warm pineapple into jars leaving a 1/2 inch head space.  Top pineapple with syrup used for warming pineapple leaving 1/2 inch headspace.  Wipe rim, add lid.  Process 25 minutes for pints.  

*Original recipe is 15 minutes, 10 minutes added for altitude.