Canning Italian Meat Sauce

Sauce with Italian Sausage

15 lbs tomatoes
1 1/4 lbs ground beef or sausage
2 1/2 cloves garlic, minced
1/2 cup chopped onions
1/2 cup red bell peppers
1/2 lb fresh mushrooms, sliced 
2 tsp salt
1 tbsp dried oregano
2 tbsp dried parsley
1 tsp black pepper

Yield:  About 5 pints (Depends on how much you reduce the sauce)
Prepare tomatoes by choosing to peel or not, then dicing the tomatoes. If you leave the skins on you can use an immersion blender on the tomatoes to break down the skins.
Saute the ground beef or sausage until brown. If you use Italian sausage cut into chunks after browning. Drain the ground beef to eliminate some of the fat. Set aside the meat. In a saucepan with a trace amount of olive oil add garlic, onion, red pepper, and mushrooms.  Cook until vegetables are tender. Combine with tomato pulp in large sauce pot. Add spices and cook to a boil. Simmer, uncovered until the initial volume has been reduced by half. Stir frequently to avoid burning.

Prepare hot pints by adding 1/2 cup of ground beef or 5 pieces of sausage to the bottom of the jar. Ladle into pints the sauce from the pot, leaving 1-inch headspace.  Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened vinegar clean paper towel.  Adjust lids and process.
Processing in Pressure Canner at 10 lbs of pressure for weighted gauge and 11 lbs at dial gauge for 60 minutes for pints. If you do quarts process for 70 minutes. 

http://www.sbcanning.com/search?q=mushrooms

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Granny Smith Applesauce

4 Granny Smith Apples cored, peeled, cut. place into large bowl of  1/2 lemon juice & 1/2 water.
1/4 cup white sugar
1/2 teaspoon ground cinnamon

16 Granny Smith Apples made 1 & 1/3 quart applesauce.....FYI. The 1/3 didn't make it to a jar
    (my little boy loves this stuff warm).


EQUIPMENT
FOOD PROCESSOR
LARGE POT
LARGE BOWL
LEMON JUICE
MASON JARS
WATER BATH

Place cut apples into lemon juice-water as you cut them up. KEEPS them from browning.
After all apples are processed place into large pot.
Bring to boil.
Reduce heat 5 minutes.

Place in Mason Jar.
HOT WATER BATH per instructions..

BEST APPLE PIE FILLING RECIPE and INSTRUCTIONS

~~THIS BLOGGER FOUND THIS AND HAS USED THIS RECIPE....AWESOME, CAN'T IMPROVE.

#1 rule of canning is to not make substitutions or changes to a recipe that has been tested for canning.  I noticed a lot of older recipes call for corn starch, which is not recommended by the USDA for safe canning.  Then I found lots of recipes calling for ClearJel, but I couldn’t find ClearJel anywhere.  I finally got a hold of someone at my local extension service (I seriously love those people!) and she explained that the only products that have been verified after testing are Ultra Gel and Thick Gel.  Ultra Gel is just a modified corn starch that’s safe and effective for use in canning (as well as tons of other things).  She said ClearJel is the same thing as Ultra Gel, it’s just changed names.  I found Ultra Gel in several local canning supply stores, so if you find a well stocked location you should be able to easily find it.   It’s not the same thing as the little boxes of “Sure-Gel” you get to make jam.  And I’ve been told in Utah it’s at Orson Gygi.  I hope that’s helpful to someone else since it took me a while to figure out!

So in order to make this yummy filling, you’ll need a bunch of apples; obviously.  Make sure they are crisp, and tart works best- like Granny Smiths, but really any crisp apple is just fine.  Feel free to use a mix!

You can use an apple-corer-slicer-thingy (which by the way always reminds me of a medieval torture device.  Not that I am in any way an expert in medieval torture devices)  or do them by hand.  If you’re not doing a huge batch, it really doesn’t take too long to peel them.  To keep your apples looking purdy, toss them into a bowl as you cut filled with either water with lemon juice or water with ascorbic acid (which sounds like a not-so-medieval torture device…)  Just a note- you’ll want to slice more apples than you think you need because they reduce a bit when blanched and you’ll measure them after blanching.

When they’re all sliced up, you’ll give them a douse in boiling water; only about a minute will do it.

Remove the apples from the pot and set them in a big strainer if you have one and just cover to keep warm.

Now for the sweet, sticky, full-of-fall deliciousness.  Mix your sugar, Ultra Gel, and spices, in a large sauce pot.

Whisk them together with some apple juice and some water,



And heat it until it’s thick and bubbly.  The Ultra Gel works so fast that by the time the sauce simmers, it should be about done.





As soon as your sauce is hot and bubbly, add the apples back in



and stir them until they’re heated through again.





Use a funnel to ladle the hot mixture into your clean jars




Make sure you get every last drop of the ooey gooey syrup







Slowly move your spatula around in the jar to remove air bubbles and make sure you have one inchof headspace (the amount of space from the top of your filling to the top of your jar).  Wipe off the jar rim so it’s nice and clean and then place your jar lids on top.  Remember, your lids should have been soaking in simmering water, and your jars should be clean and warm.





Secure with the bands and process in a water bath for the time allotted.  Let cool completely at room temperature.

Recipe from the National Center for Home Food Preservation

Recipe as written below is for 7 quarts of apple pie filling.  Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or according to how many apples you have.)

Ingredients
6 quarts Blanched, slced fresh apples
5 1/2 cups granulated sugar
1 1/2 cups Ultra Gel or Clear Jel
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 cups cold water
5 cups Apple Juice
3/4 cups bottled lemon juice

Instructions
Use firm, crisp apples.  If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Yield: 7 quarts

Wash, peel, and core apples.  Prepare slices 1/4-1/2 inches wide and place in cold water containing 1/4 cup lemon juice for every 4 cups water (or water containing ascorbic acid) to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.  Boil each batch 1 minute after the water returns to a boil.  Drain, but keep heated fruit in a covered bowl or pot.  Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice.  Stir and cook on medium high heat until mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly.  Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace.  Adjust lids and process immediately in a waterbath according to the recommendations below.

Processing time for pint or quart size jars:  0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins Above 6000 ft: 40 mins

Freezer Instructions: Alternately this recipe can be placed in freezer bags and frozen for several months.  Place approximately 4 cups apple mixture to fill one standard size pie.

Beet Pickles

Beet Pickles

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 quart quartered, sliced, or small whole beets 2 cups vinegar, 5% acidity 1 cup sugar 1 teaspoon salt Select and wash beets. Trim off tops leaving 1-inch stem. Boil until skin slips off easily. Skin and trim. Leave small beets whole; cut others in slices, halves, or quarters. Pack hot to within 1/2-inch of top of clean, hot jars. Cover with boiling liquid made from vinegar, sugar, and salt. Adjust lids. Process for 30 minutes in boiling water. Cool and store. This recipe yields 2 to 3 pints.

Banana Butter

Banana Butter II

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 11 medium fully ripe bananas -- about 1/2 cup fresh lemon juice 1 teaspoon Ever-Fresh Fruit Protector -- optional 6 cups sugar 1 box Sure-Jell fruit pectin 1/2 teaspoon margarine or butter Mash bananas thoroughly. Measure 4 cups into a 6- or 8-quart saucepot. Stir in the lemon juice and fruit protector, if desired. Measure sugar into a separate bowl. (Scrape a spatula across the measuring cup to level the sugar for an exact measure.) Stir pectin into the fruit in the saucepot. Add margarine. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in all of the sugar. Return to a full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from the heat. Skim off any foam with a metal spoon. Ladle into hot jars. Cover, let cool and refrigerate. This recipe yields about 8 1/3 cups or 8 (1-cup) jars. Serving idea: Make an easy "banana split'' by serving as a topping for ice cream. A natural with peanut butter on a sandwich.

Banana Butter

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 cups bananas - (about 10 medium) 1/4 cup lemon juice 1/4 cup finely-chopped maraschino cherries 6 1/2 cups sugar 1 bottle liquid pectin - (6 oz) Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; quickly stir in pectin. Ladle into clean, hot jars. Seal. HOT WATER BATH This recipe yields 8 or 9 half-pints.

Artichoke Relish Water Bath Canning

Artichoke Relish

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 pounds artichokes 1 cup salt 1 gallon water 6 red or green sweet peppers - (to 8) 6 large onions - (to 8) 1 pound sugar 1 quart vinegar 2 tablespoons mustard seed 1 tablespoon turmeric 1/2 teaspoon salt Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let stand overnight. Drain well. Organize ingredients, equipment, and work area. Remove stems and seeds from peppers and peel onions. Grind peppers, onions, and artichokes, using coarse blade. Set aside. In a large preserving kettle, combine vinegar, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4-inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to fill to within 1/4-inch of the tops of the jars. Wipe tops and thread of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath 10 minutes. This recipe yields 10 half-pint jars. www.canning-recipes.com  *2008

Apricot Jalapeno Jelly Water Bath Canning

Apricot Jalapeno Jelly

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1/2 cup stemmed seeded jalapeño peppers 1 large red bell pepper -- stemmed, seeded 2 cups cider vinegar 1 1/2 cups chopped dried apricots 6 cups sugar 3 ounces liquid pectin 4 drops red food color Put jalapeñnos, bell pepper, and vinegar in blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar, and jalapeno-pepper-vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and processed in a boiling water bath for 10 minutes. This recipe yields about 7 half-pint containers. www.canning-recipes.com *2008

Apricot And Honey Jam Water Bath Canning

Apricot And Honey Jam

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 6 pounds apricots - (abt 50) -- see * Note 2 cups sugar 1/2 cup mild honey, orange blossom or clover = (or equal amount of sugar) 3 tablespoons lemon juice * Note: Soft, ripe apricots make jam with the most flavor, and they cook down and thicken faster. Taste the mixture before, during and after cooking to sweeten to your own liking. This jam will darken in the jar over time. Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 2 lengthwise strips. There should be approximately 4 quarts. In a large non aluminum bowl, gently combine the apricot slices, sugar, honey and lemon juice. Allow the mixture to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Place the fruit mixture in a 6- to 8-quart shallow pan and bring to a boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that collects on the surface and reduce the heat to medium. Continue cooking and skimming, stirring occasionally, until the mixture is thick with a few chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed. To test whether jam is ready, remove 2 tablespoons to a small saucer and place it in the freezer for 5 minutes. Meanwhile turn off the heat under the pan. When the test amount is cool, it will wrinkle slightly when slowly pushed together with your finger. If it doesn't, continue cooking for another 5 minutes and test again. When ready, the jam will be thick but will still flow from a spoon. You can also test the jam by scooping some out in a metal spoon and then pouring it back into the pot. When the jam begins to pour out in a single sheet rather than in several different streams, it's done. Make sure you have clean jars and rims and fresh lids that have never been used (lids and rims can be purchased separate from jars). Dip every jar and lid (as well as any other implements that will touch the finished jam) into a large pot of boiling water for at least 3 minutes. Afterward, remove them to a baking sheet and keep them in a 250 degree oven until you are ready to use them. ***this blogger uses them right-away,thus avoiding this step. I leave the lids & rims in hot water***** When the jam is cooked, ladle it into the jars, coming within 1/4-inch of the top (a wide-mouthed canning funnel makes this easy). Wipe the threads of the jar clean and place the lid on top of the jar. Screw down the rim as tight as it will go. Place the sealed jars in boiling water to cover for 10 minutes.  Remove them to a sideboard and let them cool. You should hear a repeated "plink-plink" as the cooling jars form the vacuum that seals the lid. When the jars are cool, test each by pushing down in the center of the lid. There should be no flex in the lid. If there is, return the sealed jar to the boiling water for another round. Do not tighten the rims further. Store jams and jellies in a cool, dark place, such as a pantry. This recipe yields 9 (8-ounce) jars. www.canning-recipes.com *2008

Apple Jelly Without Added Pectin Water Bath Canning

Apple Jelly Without Added Pectin

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 cups apple juice (abt 3 lbs apples and 3 cups water) 2 tablespoons strained lemon juice -- if desired 3 cups sugar To prepare juice. Select about one-fourth underripe and three-fourths fully ripe tart apples. Sort, wash and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes or until apples are soft. Extract juice. To make jelly. Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1/4 inch from top. Seal, and process 5 minutes in a boiling water bath.  This recipe yields 4 to 5 half-pint jars.

EASY Apple Jelly

Apple Jelly

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 can frozen apple juice - (6 oz) -- thawed 3 3/4 cups sugar 1 package powdered pectin 2 1/2 cups water 1/2 tablespoon butter or margarine Mix juice, pectin, butter, and water in a large pot. Stir constantly over high heat bringing it to a full boil. Add sugar all at once stirring to dissolve. Bring to a full boil again and let boil for 1 minute, stirring constantly. Pour into jars, seal, turn upside down for 5 minutes. Turn right-side up and let cool. This recipe yields 5 standard size jelly glasses. WWW.CANNING-RECIPES.COM  *2008

Apple Butter For Canning

Apple Butter For Canning

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 8 pounds apples -- see * Note 2 cups cider 2 cups vinegar, 5% acidity 2 1/4 cups white sugar 2 1/4 cups brown sugar - (packed) 2 tablespoons ground cinnamon 1 tablespoon ground cloves * Note: Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh or other tasty apple varieties for best results. Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill or strainer.***THIS BLOGGER USES FOOD PROCESSOR AFTER REMOVING SEEDS** Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into hot sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be pre-sterilized, but jars should be hot prior to filling. Adjust lids and process for 10 minutes in a boiling-water bath. To sterilize empty jars, place them right-side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled. This recipe yields 8 to 9 pints. www.canning-recipes.com *2008

Apple Butter Recipe for Water Bath Canning

Apple Butter

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 quarts apples -- see * Note 2 quarts apple cider Cinnamon -- to taste Allspice -- to taste * Note: Use at least 1/3 red delicious apples Core apples and cut into quarters. Bring apple cider to a boil. Add apples, and stir constantly. Cook for 3 hours until thick. Put through sieve, filter and take skin and seeds out. Return to pot, stir while cooking for another hour. When thick enough to spread, pour into sterilized jars. Water Bath Canning* This recipe yields ??  www.canning-recipes.com *2008

BBQ Sauce Recipe for Water Bath Canning

All-American Barbecue Sauce Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 10 pounds firm ripe tomatoes -- cored, peeled, and chopped 2 large onions -- finely chopped 3 garlic cloves -- minced 1 tablespoon crushed red pepper 1 tablespoon celery seed 1 1/2 cups brown sugar 1 tablespoon dry mustard 2 teaspoons salt 1 1/2 teaspoons mace 1 teaspoon ginger 1 teaspoon cinnamon 1 cup vinegar, 5% acidity 1/3 cup lemon juice Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 3 pints.

© 2008 canning-recipes.com