CREATIVITY

Back Porch Pantry (Canning & Such)

Make Your Own Pepper Jelly

Ingredients

  • 2 cups finely chopped red bell peppers

  • 1 cup finely chopped green bell peppers

  • 1 cup finely chopped jalapeño peppers

  • 1 cup apple cider vinegar

  • 1 (1.75 ounce) package powdered pectin

  • 5 cups white sugar

Instructions

Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner. Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat, if there’s any foam skim it off. Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops, or to the first line. Cover with flat lids and screw on rings finger tight. Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5-10 minutes Enjoy!

Canning Spaghetti Sauce: Water Bath Method

Ingredients:

  • 10 lbs of fresh tomatoes

  • 2 cups of onions chopped

  • 2 tbsp minced garlic

  • 3 tbsp of each Garlic powder

  • Onion powder

  • Oregano

  • Basil

  • Parsley

  • Italian seasoning

  • Accent

  • Black pepper

  • Soy sauce

  • Worcestershire sauce

  • Canning salt or kosher

  • 1/2 cup of sugar or to your taste

  • 2- 6oz tomato paste

  • 1-2 tbsp lemon juice per jar

  • * I also used 2 tablespoons of freshly dried basil and oregano*

Instructions:

Wash canning jars and sterilize in boiling water. Keep hot until needed. Washed tomatoes and hot water with a little vinegar, core tomatoes, and place an X on the bottom of the tomato. Drop the tomatoes in boiling water for one to two minutes or until skin starts to peel(or roast in oven until skin breaks) then place the tomatoes in an ice bath and peel the skin when it’s cooled. Crushed tomatoes to your desired consistency, then begin the cooking process, add onions, garlic, and 3 tablespoons of each seasoning tasting for accuracy. Allow to simmer about 45 minutes to an hour, then add tomato paste and simmer until thickened. Add one to 2 tablespoons of lemon juice to Hot jars then fill with sauce leaving a half inch headspace, release any bubbles, wipe the rims with a clean cloth dipped and vinegar. Place the lids on the jar, hand tight then put the jars in the canner after it comes to a boil, let it process for 40 to 45 minutes. Turn the heat off and let it rest about 5-10 min, then placed the jars on a clean towel to cool for 24 hours.

Easy Canned Salsa: Water Bath Method

Ingredients

  • 6 lbs. of tomatoes or 6 cans of 14.5 oz petite diced or crushed)

  • 1 package of Mrs. Wages Salsa Mix pouch 4.0 oz

  • ½ cup White or Apple Cider Vinegar

  • 1/4 cup of lemon or lime juice

  • 3 Jalapeno chopped (seed if you don't want it spicy)

  • 1 large, sweet onion

  • 2 tbsp minced garlic

  • 1 bunch of cilantro (or to taste)

  • Salt, pepper and garlic powder is optional

Instructions

WASH tomatoes, cut out the core and cut an X on the bottom, drop tomatoes in boiling water and scald until skin is loose. You can also core, cut in half and broil for about 5 min to loosen skin. Dip tomatoes in ice water and remove skin when cooled to touch. You can chop tomatoes (reserving juice) for chunky salsa, or process until smooth in food processor for restaurant style salsa. Combine, tomatoes with juice, and remaining ingredients in a non-reactive put and bring to a boil, simmer for about 10 min, stirring frequently not to stick. Serve fresh- Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in refrigerator up to 1 week. Freeze. Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week. Can. Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars. Pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim with clean cloth dipped in vinegar and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week.

Old Fashioned Strawberry Preserves (no pectin)

Ingredients

  • 8 cups mashed strawberries (from about 4 quarts of fresh fruit 4 1/2 to 5 lbs)

  • 7 cups sugar

  • 3 tbsp lemon juice (fresh or bottled)

  • Strawberry extract (optional)

  • 1 Tbsp butter

  • Vinegar

Instructions


Wash jars, lids, and bands in hot, soapy water. Rinse well and dry lids and bands, set aside until needed. Heat home canning jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over medium heat. Keep jars hot until ready for use. Prepare the boiling water bath canner by filling it half-full of water and keep water at a simmer while covered with lid until you are ready to process your filled jars. Be sure your rack in resting on the rim of the canner or on the bottom, depending on the type of rack you are using. You don't necessarily need to purchase a boiling water bath canner if you don't already have one at home. Most kitchens have pots that can double as boiling water bath canners. A boiling water bath canner is simply a large, deep saucepot equipped with a lid and a rack. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.

FOR THE PRESERVES In a large bowl, cut off stem of strawberries and cut in quarters, pulse in food processor or mash but leaving chunky, add the sugar and the lemon juice, stirring gently to coat the berries with juice. In a large pot over medium-low heat gradually heat the berry-sugar mixture while stirring constantly and gently. Heat and stir until the sugar is dissolved. 3. Stir in the butter (this helps prevent foaming) and increase the heat to medium-high, bring the mixture to a boil, stirring constantly to prevent sticking. Cook until the foam is gone and use a frozen plate to determine if it gels up, jelly stage (220*F). This does take about 45 min. Allow the preserves to cool for 5 minutes. this cooling period prevents floating fruit in jars.

The Absolute Best Homemade Jalapeno Sauce

Ingredients:

  • 6-10 Jalapeno Peppers (we did a double batch in the video)

  • 1 1/2 cups of water

  • 3/4 cups of white vinegar

  • 4 cloves of garlic

  • 1 onion

  • 1 bell pepper or poblano pepper

  • 1 1/2 teaspoon of salt

  • 1 1/2 teaspoon of sugar

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of smoked paprika

  • 1 lime juiced or 1/2 cup of lime juice

  • 1/4 cup of cilantro

Instructions:

Cut and lay peppers, onion and garlic onto a baking sheet and spray with olive oil. Bake in oven on 425 for 20 mins to char skin and enhance flavors before bringing peppers to a boil. Pour peppers, onions and garlic into pot and add 1 and 1/2 cups of water and 1/4 cup of cilantro and bring water to a rolling boil. Reduce heat and add a 1 and 1/2 teaspoons of salt, 1/2 teaspoon of cumin, and 1/2 teaspoon smoked paprika. Allow pot to simmer for 20-30 mins until peppers and onions are tender stirring occasionally. Removed from heat and allow to cool for 10 mins. Add 3/4 cups of white vinegar, 1/2 cup of lime juice and 1 and 1/2 teaspoon of sugar and stir in well into pot. Mix all items into blender and blend well until a pourable sauce. Blend to desired thickness and strain if desired. Enjoy!!!!

Jalapeno Cowboy Candy

Ingredients:

  • 6 cups of sliced jalapeños

  • 3 cups of sugar

  • 2 cups apple cider vinegar

  • 1 cup white vinegar

  • 1 tablespoon of garlic powder

  • 2 tablespoons of ground turmeric

  • 1 teaspoon celery seed

  • 1 tablespoon of mustard seed

  • 2 tablespoons of canning salt

Instructions:

Wash jalapeños and slice to your liking, wear gloves. Sterilize jars. Add sugar, spices and vinegar and grind to a boil. Boil 5 min stirring so the sugar doesn’t stick. Add jalapeños, bring to a boil, simmer 5 minutes. Put just the peppers in a hot jar, then bring the liquid to a full boil and boil 5 min, it will thicken. Pour the brine over the pepper's leaving 1/2” headspace. Wipe the rims with a damp clean cloth dipped in vinegar, release bubbles, then add seals and kids, just finger tight. Process in water bath for 10 min, let rest for 24 hours after processing