Apple BBQ Sauce for Canning

I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples left and seven pumpkins left that need preserving.

So, since we have enough apple sauce and apple butter to last us a few years, I was racking my brain trying to come up with a new recipe for the apples. I get bored easily.

This original recipe is what I came up with:

Apple BBQ Sauce

8 cups applesauce

6 cups brown sugar

32 oz. tomato sauce (or two 15 oz. cans)

1 1/2 cups vinegar

4 tsp. salt

4 tsp. garlic powder

3 tsp. cinnamon

2 tsp. liquid smoke

2 tsp. chili powder

2 tsp. paprika

1 tsp. black pepper (optional)

1/2 tsp. cayenne pepper

1/4 tsp. ground cloves

Mix all ingredients together in a large stock pot. Bring to a boil, simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!

Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2 inch head space. Process 20 minutes in a hot water bath. Be sure to add five minutes for each 1000 feet elevation. I have to process mine for 25 minutes because we live at about 1600 feet.

Yield: 6 – 7 pints

Enchilada Sauce for Canning

Okay, so I started getting all the produce put up. We bought 6 more bushels of tomatoes. That’s a lot of tomatoes! Plus the bushel of Pablano Peppers!

All in all our trip to the Farmer’s Market in Asheville, NC gave me… 

7 bushels of tomatoes

14 bushels of apples

1 bushel sweet potatoes

1 peck squash

1 peck eggplant

2 bushels red and green bell peppers

1 bushel pablano peppers

2 bushels cucumbers

That should keep me BUSY for quite a while!

Enchilada Sauce. So far I have made 23 quarts and 12 pints of this incredible Enchilada Sauce. (Plus what we used to make a small pan of enchiladas – probably another quart.) To make that much sauce I have used up about half of the Pablanos (maybe a little more than half) and about 3 bushels of tomatoes. We love enchiladas! They are so easy to make, so many options for fillings and just taste so good. I thought about dishing some up into a mug and sipping it like tomato soup!

Enchilada Sauce for Canning

12 lbs. quartered tomatoes

10 pablano peppers

3 tbsp. cumin

1 tbsp. chili powder

2 tbsp. salt

6 cloves minced garlic

Preheat oven to 450 degrees. Quarter tomatoes and place on three baking sheets, lined with foil if preferred, salt and pepper to taste and drizzle with a little olive oil. Place pablano peppers on top. Roast for about an hour, turning peppers as they blacken and blister. Remove peppers when all sides are blistered. This may happen before the hour is up. I had to take peppers out one at a time as they were ready. Allow peppers to cool and then peel.

Add roasted tomatoes and peeled peppers to large stock pot. Add remaining ingredients and use an emulsion blender to puree (or use a regular blender in batches).

Bring to a boil, then simmer for 10 minutes. Then fill sterilized jars leaving a 1 inch headspace.

Pressure can at 10 lbs. for 50 minutes for pints and 60 minutes for quarts. This recipe is not for the boiling water bath method. I have to can at 15 lbs. pressure because of our altitude.

Note: You could add more peppers for a spicier flavor. Also, I suggest always boiling pressure canned vegetables/ sauces for at least 15 minutes, stirring frequently before feeding them to your family – just to be on the safe side.

Another Note: You could use this “method” for making smaller batches of the sauce for one time use and not can it. Easy and definitely worth it! I’ve been getting about 8 – 9 quarts from each batch of this recipe.

Speaking of Mason Jars…

…it’s that time of year again. My husband went to the Farmer’s Market in Asheville, NC on Friday with plans for going back this coming Thursday for more produce. I love it, but that also means, the pressure is on! I have canned a lot of produce since January.

Some of the produce I have to get put up came from our garden including habenero peppers, bell peppers, green tomatoes:

Bell peppers, Habenero peppers and tomatoes from garden (and two of my big white radishes).

From the Farmer’s Market we have…

1 bushel tomatoes

1 bushel pablano peppers

1 bushel green bell peppers and 1 bushel red bell peppers

4 bushels of apples (Red Delicious, Gala, Arkansas Black, Honey Crisp)

I’ll share what I make with all this good stuff as I go. Are you doing any fall canning or preserving? I didn’t can anything this summer, which is unusual for me, but I did so much in January, February, and March, I was wore out. You can see what I have canned this year (so far) on my sidebar.

Happy Canning!

Mason Jars

Have you missed me? This summer flew by, oh wait, summer been over for… weeks! Yes, fall is quickly passing me by as well it seems. I have had next to no time for my blog or website, much to my great disappointment. But I have learned over the years – 10 years blogging – that life needs to come first, family needs to come first. So I live by that rule when it comes to computer time. Anyway… here is a nifty little tip.

I love Mason Jars. I mean, really, what’s not to love? I use them for drinking, food storage, canning, flower vases, organizing, and more.

I have purchased quite a few boxes of Ball plastic lids for my Mason Jars. I love them. I can’t seem to get enough of them. But then I discovered that your typical mayonnaise jar and some peanut butter jar plastic lids fit a regular mouth Mason Jar. Talk about frugal and recycling at the same time!

Preserving the New Year

I will be busy canning this week! You can see what I have already canned this year on my sidebar. Preserving foods is one of my passions! I am going to see how many recipes I can come up with for all of this food chilling in the garage:

4 pounds of mushrooms

5 bushels (or more) kiwi

12 bushels apples

1 bushel oranges

1 bushel red, orange, green bell peppers

1 bushel beets

1/2 bushel turnips

1  bushel sweet potatoes

I think that’s everything… Should keep me real busy!

Have you canned anything this winter?

Strawberry Jam

Photo Credit: Jesse K.

We recently went to a local “pick your own” strawberry farm and had the most wonderful time!  But, the real work began when we got home.  Three baskets of strawberries doesn’t seem like a lot – until you’re washing, trimming and canning them.  With the help of my wonderful family, we were able to can three batches within a few hours.

I first started canning in 2007.  I have the mentality of “I can make that!” when I see something in the store.  So, I made a mental determination that I would conquer my fear of canning and learn how.  It’s really not as hard as it seems and my fears (although real) were unnecessary and a hindrance.  I figured if my grandma could do it, so could I.

I borrowed my mother-in-law’s mega water bath canner (just a big ol’ pot with an inner rack for lifting the jars up and down), read a lot of websites on how to can and just went at it.  The first thing I tried was strawberry jam.

I use the recipe in the pectin box (Sur-Jell) and it turns out good every time.  Other than the strawberries, there are a few other ingredients that are in jam, including sugar, pectin and sometimes lemon juice.  Pectin can come as either “no sugar added” or the regular pectin.  If you use the “no sugar added” recipe, this would probably be good for diabetics.

Here’s the recipe for the plain ol’ strawberry jam:

• 5 cups crushed strawberries
• 1 package of pectin
• ½ tsp. butter (helps to reduce the foaming)
• 7 cups of sugar

Materials needed:

• Waterbath canner (or a tall stock pot)
• large-mouth funnel
• canning tongs (for adding & removing the jars from the boiling water)
• regular tongs (for removing the lids & rings from the hot water)
• Glass measuring cup
• Ball, Kerr or Mason jars (4 oz. jars, ½ pints or pints)
• Lids, rings

Here are the steps:

1. Preheat the oven to 200 degrees (to keep your jars warm).
2. Fill the canner with water (so that it’ll cover the jars by one inch) & turn it on high so that it can start heating to boiling. (This takes awhile).
3. Fill a large pot with water (for the lids and rings)
4. Wash the jars, lids and rings in hot soapy water and rinse.  Add the rings & lids to the pot of water (in #3) and bring to a simmer, turn the heat down but keep them hot.
5. Put your clean jars into the pre-heated oven so that they stay clean and hot (they will also sterilize at that temperature).
6. Prepare your strawberries, crushing one cup at a time using a potato masher for best results.  Or, you may use a food processor, pulse to chop.
7. Measure the exact amount of fruit into the dutch oven.
8. Measure the exact amount of sugar into a separate bowl.
9. Stir the box of pectin into the crushed fruit.   Add ½ teaspoon butter to reduce foaming, if desired.
10. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
11. Stir in sugar quickly.  Return to a full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.
12. Remove your jars from the oven (preferably with tongs so you don’t burn yourself) and place them on a towel on your counter.  Quickly (and safely)  ladle the hot jam into the prepared jars, filling to within 1/8 inch from the top.  Wipe jar rims and threads with a clean, warm, wet cloth.  Cover with two-piece lids.  Screw bands tightly.
13. Place jars in the boiling/simmering water bath (use the canning tongs and be very careful).  Water must cover jars by 1-2 inches; add boiling water if needed.  Cover.
14. Process jams for 10 minutes; jelly 5 minutes.  If you live at a higher altitude, you’ll need to adjust the processing time.
15. Remove the jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middle of lid with finger.  The lid should not spring back.  If it does, then refrigerate the jam and use it first.

TIP: To prevent hard water deposits on your jars, add a splash of vinegar to the canning water and your jars will come out crystal clean.

Autumn Harvest – Canning Pumpkin

I was lucky enough this year to find ten perfectly good pumpkins next to a neighbor’s trash can after the Thanksgiving holiday. With my own two purchased pumpkins, that gave me a lot of pumpkins to can! If you don’t have a garden of your own, ask around – lots of people by pumpkins for fall decorations with no plans of eating them. I love free food!

From the National Center for Home Food Preservation:
An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart. Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products. Wash; remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

Autumn Harvest – Cranberry Mustard

Cranberry Mustard

1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2 1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands

BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.

BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.

LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Makes about 7 (4 oz) jars

Source: Ball Book Complete Book of Home Preserving

Autumn Harvest – Cranapple Relish

Cranapple Relish
For each pint of relish:

2 apples
1 1/2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
4 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
dash hot pepper sauce

Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan, stir together apples, cranberries, 3/4 cup water, sugar, onion, raisins, vinegar, cinnamon,
salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium.

Simmer, stirring occasionally, for 15 minutes or until thickened and no liquid remains.

Ladle into hot jars and process 20 minutes.

Autumn Harvest – Canning Cranberries

During the holiday season, fresh cranberries are in abundance at the grocery store. Look for sales or stock up after the holidays and can away!

Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped
2 c water
4 c cranberries
1/2 c raisins (optional)
3 c granulated sugar
1/2 c chopped nuts

Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel.

Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath canner.

Makes about 4 8-oz jars.

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