Granny’S Favorite Canning and Preserving Cookbook

By Dee Schoenmakers

The Grannys Favorite Canning and Preserving Cookbook shows you how to make jellies, butters, conserves, jams, marmalades, sauces, syrups, dried fruits and leathers, preserves, condiments, juices, vinegars, and herb recipes.

I have been asked to put this book together as a helping tool for all the people I helped to preserve fruits, vegetables, and herbs.

Low sugar preserving is not new. I have been doing it for almost forty years. I preserve with low sugar and without preservatives so my husband, who is diabetic, may enjoy and digest the treats to his satisfaction. Its a wonderful gift for you to share with your family.

Homemade preserves offer pleasing, inexpensive, and wholesome means of satisfying the universal hunger for something sweet at meal time. Home-canned fruits, in good supply, is a safeguard to family health by supplying vitamins and minerals necessary to our physical well-being and provides a tasty way that helps with our food budget.

• Language: English
• Publisher: Xlibris US
• Release date: Nov 23, 2016
• ISBN: 9781524559304

Dee Schoenmakers

I am a collector of recipes. I love to cook, bake, and preserve. It is a passion of mine. Old family recipes are a treasure but one to be shared with all. Cooking, baking, and preserving from scratch is an art and one we all need to know how to do. Knowing what is in each and every thing you eat is a safeguard to family health by supplying vitamins and minerals necessary to our physical well-being. Not to mention the tasty way it helps with our food budget, especially in this day and age. Come and join in the fun. Learn how to bake just like Granny used to do.

Book preview

Granny’s

Favorite

Canning and

Preserving Cookbook

Jellies, Butters, Conserves,

Jams, Marmalades, Sauces,

Syrups, Dried Fruits & Leathers,

Preserves, Condiments, Juices,

Vinegars and Herb Recipes

Dee Schoenmakers

September 2009

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Copyright © 2016 by Dee Schoenmakers.

ISBN:      Softcover      978-1-5245-5931-1

                eBook            978-1-5245-5930-4

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Rev. date: 11/22/2016

Xlibris

1-888-795-4274

www.Xlibris.com

752432

Contents

Granny’s Jelly

Adding Sugar

Apple Jelly

Berry Jelly

Cherry Jelly

Cooking Jelly

Extracting Juice Option 1

Extracting Juice Option 2

Grape Jelly

How to know when jelly is done…

Jellies from Canned Juice

Make sure your jars, rings and lids are sterilized properly

Mint Jelly

Pectin Testing

Plum / Prune Jelly

Sealing Jelly

Selecting Jelly Making Fruit

Spiced Jelly

The importance of Cleanliness while Preserving

To Make Jelly from Stock

Homemade Pectin

Tart Apple Pectin

Crab Apple Pectin

Granny’s Butter

Apple Butter

Apricot Butter

Blueberry Apple Butter

Cantaloupe Butter

Crab Apple Butter

Granny’s Best Apple Butter

Grape Butter

Peach Butter

Pear Butter

Plum Butter

Tomato Butter

Granny’s Conserves

Apple-Blueberry Conserve

Apple – Carrot – Peach Conserve

Apple – Cherry – Pineapple Conserve

Cantaloupe-Peach Conserve

Cherry-Pineapple Conserve

Cherry-Raspberry Conserve

Cranberry Conserve

Gooseberry Conserve

Grape Conserve

Peach Conserve

Pear Conserve

Plum or Prune Conserve

Rhubarb Conserve

Strawberry-Rhubarb Conserve

Tomato Conserve

Granny’s Jams

Apricot Jam

Apricot-Raspberry Jam

Berry Jam

Blueberry or Huckleberry Jam

Blueberry-Lime Jam

Cranberry Jam

Cherry Jam

Elderberry Jam

Fig Jam

Gooseberry Jam

Mulberry Jam

Peach Jam

Pear or Plum Jam

Rhubarb Jam

Strawberry Jam

Granny’s Marmalade

Apricot Marmalade

Carrot Marmalade

Cherry Marmalade

Citrus Marmalade

Gooseberry Marmalade

Grape Marmalade

Grapefruit Marmalade

Orange Marmalade

Orange – Lemon Marmalade

Peach – Orange Marmalade

Pear Marmalade

Prune Marmalade

Quince – Apple Marmalade

Raspberry – Currant Marmalade

Granny’s Fruit Preserves

Apple Sauce

Apricots

Berries

Cherries

Cranberries

Cranberry Sauce

Elderberries

Gooseberries

Grapes

Home Freezing also see pages 89 to 102

Nectarines

Peaches

Pears

Plums / Prunes

Selecting and Preparing Fresh Fruit

Granny’s Favorite Misc. Recipes

Apple and Green Tomato Relish

Applesauce Marmalade

Basic Canned Spaghetti Sauce

Berry Jam

Caramel Apple Jam

Cherry Almond Jelly

Chili Sauce

Chinese Plum Sauce

Chocolate Raspberry Jam

Chow Chow

Chutney

Cucumber Ketchup

Dill Pickles

Dixie’s Salsa

Granny’s Mild Salsa

Grape Ketchup

Green Beans

Horseradish

Kool-Aid Jelly

Lemon Curd

Low Fat Lemon Curd

Maple Syrup Jelly

Mushroom Ketchup

Mustard

Nectarine – Orange Marmalade

Old Fashioned Pear Mincemeat

Peanut Butter

Pear Cranberry Apple Jam

Pear Jam

Pickled Beets

Pickled Pears

Pumpkin Butter

Rhubarb Chutney

Sauerkraut in Jars

Stewed Tomatoes

Summer Squash Conserve

Tabasco Sauce

Tomato Ketchup

Tomato Paste

Tomato Paste

Tomato Sauce

Vanilla Pear Jelly

Wine Jelly

Granny’s Favorite Fruit Juices

Apple Juice

Apricot Nectar

Berry Juice

Blackberry Cordial

Cranberry Juice

Grape Juice

Lemon or Orange Juice

Peach Nectar

Prune or Plum Juice

Tomato Juice

Vegetable Juice

Granny’s Favorite Herbed Vinegars

Apple Cider Vinegar

Berry Vinegar

Granny’s Favorite Herbed Oils and Butters

Butters

Herbed Butters

Herbed Oils

Oils

Preserve your Garden Fresh Herbs

Granny’s Favorite Herbs and Spice Recipes

All Purpose Spice Rub

BBQ Rub

Beef Stew Seasoning Mix

Beef Steak Seasoning Mix

Caribbean Style Jerk Rub

Creole Seasoning Mix

Freezing Vegetables

Fresh Basil Pesto

How to Dry Onions

How to make onion powder

How To Prepare Fruits For Freezing

Italian Seasoning

Lemon Pepper Seasoning Mix

Methods of Packing Fruits

Methods of Packing Vegetables

Pumpkin Pie Spice

Selecting Freezer Containers

Shake and Bake Mix

Spaghetti Seasoning Mix

Storage Times for Frozen Foods and Vegetables

Streusel Mix

Taco Seasoning Mix

To Freeze Fruits

87971.png I dedicate this book to all the Grannies

who contributed recipes over the years 87969.png

I had a great time putting this book together

Have a wonderful time preserving for your family and passing on the art to generations to come

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Granny’s Jelly

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A good jelly is a clear, tender, jelled fruit juice substance,

firm enough to hold its shape when turned from the glass,

yet soft enough to be spread with a knife.

Selecting Jelly Making Fruit

To make a natural jelly, your juice must contain acid and pectin, a jellifying substance. The amount and quality of pectin varies depending on the stage of maturity and variety of your fruit. Sugar must also be added.

Tart apples, crab apples, currants, grapes, quinces, plums, and many berries such as blackberries, raspberries, gooseberries, loganberries and cranberries all are ideal for jelly making.

For fruits which are low in pectin, apple juice may be added or commercial pectin may be used.

For fruits which are low in acid, lemon juice may be added to bring up the level of acidity. Go by taste. By tasting the fruit juice, you may determine if acid is lacking. You may add 1 teaspoon lemon juice to each cup of fruit juice. Taste again and adjust accordingly.

Fruit that is still firm will have more pectin then fruit that is over-ripe. The more sugar the fruit has, the less pectin it contains. If using over-ripe fruit, pectin will need to be added to gel the juice.

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Pectin Testing

If pectin is high you need to add more sugar. If pectin is low you need to add less sugar. To make Low Sugar Jelly simply add more pectin and less sugar.

There are several easy ways to test pectin. The best way is cooking 1/4 cup juice with 2 Tablespoons sugar.

1. If you have a large clot form you have a lot of pectin. No extra pectin will be needed to gel this batch.

2. If you have small scattered clots form you have a moderate amount of pectin. Some pectin will be required to gel this batch.

3. If you have small flaky pieces form you have very low pectin. A good amount of pectin will be needed to gel this batch.

Extracting Juice Option 1

Wash and drain sound, firm fruit. Remove hull, stems and blossom ends. Cut decayed and bruised spots and discard. Cut large fruits into small pieces without paring or coring. Only the quinces should be cored, it is the exception to this rule.

For firm fruit add 1 to 2 cups of water for every 4 cups sliced fruit. Cook until soft. Mash while heating.

For soft fruit add just enough water to prevent sticking. Heat gradually. Mash while heating. Boil gently for 10 to 20 minutes.

Drain juice through a cotton flannel bag, several layers of cheesecloth or a sugar sack. For