22
RHUBARB STRAWBERRY JAM❖
1 cup cooked red-stalked rhubarb
(about 1 pound rhubarb and ¼ cup water)
2½ cups crushed strawberries (about 1½ quarts)
6½ cups sugar
1 pouch liquid pectin
To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute.
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam: Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir well. Place on high heat and, stirring con-
stantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and
stir in pectin. Skim foam, if necessary. Immediately ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles. Prepare
jar rims. Adjust two-piece lids. Process half-pints and pints 5 minutes.
Yield: About 7 or 8 half-pints
GRAPE JELLY❖
5 cups grape juice (about 3½ pounds grapes
and about 1 cup water)
1 package powdered pectin
7 cups sugar
To prepare juice: Sort, wash, and remove stems from fully ripe grapes. In a large pot, crush about 3½ pounds of grapes and add just
enough water to cover grapes, about 1 cup. Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Pour contents
of pot into a damp jelly bag and suspend the bag to drain the juice into a large bowl. Allow juice to drain undisturbed overnight in a cool
place. Strain through two thicknesses of damp cheesecloth to remove any crystals that have formed.
To make jelly: In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling
boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from
heat; skim off foam quickly. Immediately ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles. Prepare jar rims.
Adjust two-piece lids. Process half-pints and pints 5 minutes.
Yield: About 8 half-pints
Rhubarb Strawberry Jam and Grape Jelly adapted from “How to Make Jellies, Jams, and Preserves at Home,” Home and Garden Bulletin
No. 56. Extension Service, United States Department of Agriculture. National Center for Home Preservation, June 2005.
TOMATO SALSA
7 quarts peeled, cored, chopped paste or
plum tomatoes*
5 cups chopped onion
4 cups seeded, chopped long green chiles
½ cup seeded, nely chopped jalapeño peppers
6 cloves garlic, nely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro
*This recipe works best with paste tomatoes, such as Roma. Slicing tomatoes, such as Plum or Beefsteak, require a much longer initial
cooking time to achieve a desirable consistency.
CAUTION! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves,
wash hands thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green chiles may be tough. If you choose to peel chiles, wash and dry
them and then slit each pepper along the side to allow steam to escape. Blister skins by placing peppers in a hot oven (400°F) or under
a broiler for 6 to 8 minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several
minutes; peel off skins. Discard seeds and chop.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores.
Combine all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and
simmer 10 minutes. Add oregano, cumin, and cilantro, if desired, and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process pints 15
minutes.
Yield: About 16 to 18 pints
This completes the canning information. For additional information, visit www.GoPresto.com/recipes/canning.
The information on pages 23 through 33 is for pressure cooking in your pressure canner.
To Next Page
Loading...
Need help?
General
