Thursday, August 29, 2013

Wild Blackberry Jam.......

My neighbors were kind enough to invite me over to pick some of the wild blackberries that grow in their yard.  I am so happy I did.  The jam is delicious and so simple to make.  Recipe from Paula Deen. 

5 cups blackberries, washed and drained
1 tablespoon lemon juice
7 cups sugar
1 (1.75 ounce) package dry pectin
6 (1/2 pint) Canning Jars with lids
In a large saucepan over high heat add blackberries, sugar, and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat and skim any foam from the top if necessary. 
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While blackberry mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

Sunday, August 4, 2013

Roasted Tomato Sauce.......

Here is my first batch of canned roasted tomato sauce. I will make two more batches before the end of summer.  This batch made seven pint and half jars.  The recipe is simple and very straight forward.  You will need enough tomatoes to fill (to capacity) a half sheet pan.  I usually buy a large box of canning tomatoes at the farm and have about 10 tomatoes left over, so you will use a lot.  

Cut all the tomatoes into quarters. There is no need to peel or core tomatoes.  Fill a half sheet pan with the cut tomatoes about a layer and a half deep. Chopped  a head of garlic and add to the tomatoes. Drizzle with olive oil, 3 tbsp. of balsamic vinegar, kosher salt, and pepper.
Mix well and roast in a 400 degree oven for 40 to 45 minutes.
With the top spout of the blender open, spoon the tomatoes into the blender.  Once it is pureed to your desired consistency add 2 tbsp. Italian seasoning and more salt and pepper to taste. Fill your prepared hot jars with the sauce and then add 1 tbsp. of Real Lemon Juice before putting on the lid 
 Process covered in a rolling boil in a water bath canner for 35 - 40 minutes:
These are the pint and half size jars was mentioning.  This is the first year that I have seen this particular size jar in the canning section of any store.  If you care to make spaghetti sauce from this recipe, I would simmer for an hour or two and add sweet basil a chopped onion and what ever meat you choose. It's a delicious basic tomato sauce.
What makes canning so much fun for me is that I know exactly what ingredients are in the food I use.  These tomatoes were  purchased from a local farm  not far from my home. 

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