Ball Itailian Sauce Reg

We really enjoy this one. It has a taste that I cant really describe. The first time I made it, it didn't thicken very well so it was a somewhat runny sauce. Though when we added it to our spaghetti it really grab on with a great flavor. I have since then made more and I added a small can of tomato paste to it while it was cooking. That seemed to thicken it up quite a bit. But all in all, this will be a staple in our household. Next year I'm going to try my daddios favorite spaghetti sauce that he makes every year. :) Enjoy~~!

 

Found at http://www.freshpreserving.com/recipe.aspx?r=314

 

You will need:

For every 2 pints of pasta sauce: 4 lbs fresh tomatoes (about 12 medium) 
OR
1 can (28 oz) crushed tomatoes + 1/2 cup water
1/3 cup Ball^® Italian-Style Pasta Sauce Mix - MIX WELL BEFORE MEASURING
2 Ball^® Pint (16 oz) Fresh Preserving Jars with lids and bands

Directions:

Prepare Pasta Sauce
1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce.
3. ENJOY using 1 of the 3 ways listed below.

ENJOY NOW! (Refrigerate up to 1 week)

-OR-

FREEZE (Up to one year):
1. COOL to room temperature, about 30 minutes.
2. LADLE sauce into jars.  Label
3. FREEZE sauce for up to 1 year.

-OR-

FRESH PRESERVE (Store up to one year):
1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*

RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.
QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.
*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Ball Italian Sauce PLUS something extra

This is some pretty good sauce, I will worn you though it has a kick to it. I made it and poured it all over the spaghetti one night not thinking of course. Yea my poor little ones had there mouths wide open and tongues hanging out. Water! Water! I felt horrible, made them something else and continued with dinner. But I do recommend making if you like it with a kick or would like to try something different.

Found at http://www.freshpreserving.com/recipe.aspx?r=263

You will need:

8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Salsa! Kiddo Safe :)

I can not tell you how much I enjoy canning. It has opened my eyes to how much money you can save, quantity and doing the math and just realizing how much you get for sooo little. Its been a fun experience to do with my daughters. The taste is amazing and your not eating all those little extras that the companies put into the food you buy. This recipe all by its self is great for those little mouths that love chips and salsa. If you want something a little hotter or mild, you can add whatever you like to this. This recipe is also on the sweet side, even though there is no sugar added to this. All in all my favorite salsa and will be making many variations of this.

*********WARNING**********

If for whatever reason and your like me and you want to save your seeds from your peppers. So you can grow your own pepper plants next year......Copied from facebook post.......

JUST in case your ever handling Jalapenos read this ~~~> I washed my hands with soap and water, I thought I was alright. I was wrong :(. I went to take a shower and as I'm washing my face that Jalapeno oils or what not were STILL there!!! My face began to tingle then it was on fire. I was coughing and my eyes were burning I got out. Ran and googled quickly I came up with yogurt on my face!?!?!? whatever Ill try it. So I'm sitting here with yogurt on my face the burn and stinging is going away. I smell like a orange cream sickle :/ reapply when needed. I hope this goes away soon :(

 

So just in case you happen to be in my boat, have some yogurt in your fridge! Plain, flavored I think it all works.

Salsa Recipe:

7 pounds of ripe tomatoes peeled if desired

3 cups seeded and chopped fresh Anaheim or poblano chili pepper ( I used Anaheim)

1/3 cup seeded and chopped fresh jalapeno chili peppers ( 3 large )

2 cups chopped onion ( 2 large )

1/2 cup snipped fresh cilantro

1 cup vinegar

1/2 can of 6 ounce tomato paste ( I used the whole can)

5 cloves garlic, minced

1 tsp salt

1 tsp black pepper

Seed , core, and coarsely chop tomatoes ( you should have about 14 cups, I didn't seed or core mine I threw it all in a blender and got it to the consistently that I liked ) Place tomatoes in a large colander. Let drain for 30 minutes.

Place drained tomatoes in a large stainless steel sauce pan. Bringing to boiling, reduce heat. Simmer, uncovered about 1 and 1/4 hours or until thickened, stirring frequently. Add chili peppers, onions, cilantro, vinegar, tomato paste, garlic, salt, and black pepper. Return to boiling. reduce heat. Simmer uncovered for 10 minutes. Remove from heat.

Ladle hot salsa into hot canning jars. Leaving a 1/2 inch headspace. wipe jar rims, adjust lids. Process in a boiling water canner for 15 minutes. Start timer when water comes to boil again. Remove jars cool on racks and make sure they sealed. Enjoy!

Sweet Pickle Relish

Don't have much to say except Taste Amazing! Super easy to make, a little time consuming but worth it~!

Sweet Pickle Relish Recipe:

6 cups chopped cucumber ( I used my blender)

3 cups chopped green and/or red sweet pepper ( I used my blender)

3 cups chopped onion (Used my blender again a lot quicker process then chopping)

1/4 cup pickling salt ( http://www.freshpreservingstore.com/ball-pickling-salt-in-pouch-32-oz/shop/382695/ )

3 cups sugar

2 cups cider vinegar

1 Tbsp celery, and mustard seeds

1/2 tsp ground turmeric

Combine vegetables in an extra large bowl. Sprinkle with pickling salt, add enough cold water to cover. Let stand at room temperature for 2 hours.

Pour vegetable mixture in colander set in sink. Rinse with fresh water and drain well.

In a 6-8 quart sauce pan combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetable mixture, return to boiling. Cook uncovered, over medium high heat for 10 minutes. Stirring occasionally.

Ladle relish into hot sterilized canning jars. Leaving a 1/2 inch headspace. Wipe the jar rims, adjust lids. Process filled jars in a boiling water canner for 10 minutes. Start timer when water returns to a boil. Remove jars let cool and check for good seal. Enjoy!

Jelly Jam Time!

SO I have had a break with the garden things are growing and I was really wanting to do something! So I tried my hand in Jelly and Jam today. Really excited that it was sooo easy, was really quick to make. All in all I will be doing this more and getting crazy with flavors. :)

So I make what they call mixed juice jelly. OMGOSH I'm in love my fav. I had it done and processed in like 30-45 minutes. Super easy and quick. I would have taken pictures but things were moving and getting done so fast there was no time.

So here is the finished product.

Jam I like to call this one 2.1 I know a little weird but its all I had. It called for a cup of each berries that you wanted to use. But I had more blueberries than the others so, it was like a 2 to 1 ratio hints the name 2.1 lol. This is the favorite of the kids and the Mr. They darn near finished a jar at dinner time. Makes me happy and smile goofy that they enjoy what I make so much. Makes me want to continue to do it. Not to mention the money we will save. Will definitely be putting more things in the garden next year. We were testing the waters this year. It has gone way to well and there is expansion plans in the making. :)

With both recipes I will be including in this post you can really do whatever you would like. All one berry or juice or what not combine two, three, four. Possibilities are endless. Today I will be making just grape, apple. I think I might do a apple grape and I have a raspberry apple juice I think. It could be tasty. We sure will find out. I also know this sounds like a lot of jelly to have but great for gifts and we like our jelly :)

Here's the jam! I hope you enjoys these as much as my family.

Juice Jelly Recipe:

4 cups juice ( not low calorie) mix and match juices for different taste
1/4 cup lemon juice
1 1.75 ounce package regular powered fruit pectin. ( I used http://www.freshpreservingstore.com/ball-realfruit-classic-pectin-4-7-oz/shop/382653/ , only because its way cheaper to buy this than one package of pectin.)
4 1/2 cups sugar

Poured desired juice and lemon juice into a 6 - 8 quart sauce pan. Sprinkle with pectin. Let stand for a minute or two, stir to dissolve. Bring to a full rolling boil over medium-high heat, stirring frequently. Stir in sugar. Return to a full rolling boil, stir often. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam with metal spoon if any.

Ladle into hot, sterilized canning jars. Leaving a 1/4 inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner for 5 minutes. Start timer when water returns to a boil. Remove jars, cool on racks until set. Make sure they seal.


Jam Recipe:

4 cups crushed berries ( I tossed them in my blender, speed the breaking down process up a little. ) Mix and match your favorites. *I used 2 cups blueberries, 1 cup raspberries, and 1 cup black raspberries.
4 1/2 Tbsp Real Fruit Classic Pectin ( can be found here http://www.freshpreservingstore.com/ball-realfruit-classic-pectin-4-7-oz/shop/382653/)
3 cups sugar
6 quilted Crystal Jelly jars. ( I may have added a bit more berries, and I always heat up extra jars just in case I'm off a little.) Jar can be found here: http://www.freshpreservingstore.com/ball-half-pint-8-oz-quilted-crystal-jelly-jars-set-of-12/shop/237410/


Combined berries in saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil, that can not be stirred down. Over high heat stirring constantly, add entire measure of sugar. stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat skim any foam if necessary off top. Ladle into to jars leave 1/4 inch from top.

Process for 10-30 minutes. Remove lid let stand in water for 5 minutes. Remove from water and let cool on rack for 24 hours. make sure they sealed and enjoy.

Tangy Relish

I am a big lover of relish, though I haven't gotten to try this one yet. I will be soon maybe tonight Ill make up some hot dogs and have a cookout. Yeah that sounds amazing! So it was a little bit of a process but really not that bad. I used my blender for the majority of all the cutting. depending on how fine or chunky you would like it is up to you and how much you want to blend it. I have small children so I like mine finely cut.

Other than that I gathered up my materials and got to cooking.

Everything combined and resting for the hour.

Fast forward.......walla relish!

Props to http://www.food.com/recipe/tangy-dill-pickle-relish-182788 for the recipe.

But here it is for you from me :)

3lbs cucumbers

2-3 sweet onions

1/4 cups pickling salt ( if your like me and you cant find it in town any were go to http://www.freshpreservingstore.com/ball-pickling-salt-in-pouch-32-oz/shop/382695/

3 cups white vinegar

3/4 cups sugar

4-5 garlic cloves minced, I use a hand cheese grater makes quick work of it.

2 tsp dill seeds, mustard seeds, and celery seeds

1/2 tsp turmeric

2 Tbsp corn starch

Finely chop cucumbers and onions. Place in large bowl and sprinkle with salt. Stir well. Let stand for 1 hour. Drain mixture in colander, rinse under cold water, and drain again. Pressing out any excess water/ moisture. In a large pot bring vinegar, sugar, garlic, dill, mustard, and celery seed to a boil. Add cucumber mixture, boil again. Stir frequently. Reduce heat and simmer for 10 minutes. After 9 minutes mix corn starch in with simmering juice mix until thickened. ( I noticed that when I added it I just plopped it in and it was hard to stir in, maybe sprinkle across top or something.) Remove from heat and add turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Wipe rim. Seal with lids and rings. Process in boiling water bath for 10 minutes. Remove from water and let sit for 24 to make sure they seal properly.

Enjoy!

Homemade Bread and Butter Pickles :)

 I have been collecting my cucumbers and waiting to have enough to make pickles. Well lets just say most of the time I was on a hunt for canning/pickling salt. Super hard to find in my area. Found some on Morton.com though they wanted almost $18 to ship it to my side of the word. I then found it on Freshperservingstore.com I received a 32 oz bag for I think around $4-5 and couple dollars to ship. Much more in my price range. Not to mention if I had paid the $18 those better have been some darn great pickles!

So anyways I went out to my garden this morning before the rain came in and gathered up another handful of cucumbers so I could get started.

This picture is about a week old, things are MUCH bigger/ higher climbing now. :)

So here it is the process and adventure to my first water bath canning experience :) Enjoy:

I gathered about 14 cucumbers and cut the ends off, then proceeded to cut them about 1/4 in thick. Put them in a stainless steel bowl and then started on the next half. I did also have everything heating up on the stove, canning water, jars, and lids &bands.

Then I had my pickling vinegar, sugar, and bread and butter season mix all ready to go.

I didn't get the next feel pictures very well. I was to involved in what was going on that I couldn't / they just didn't come out  So I just didnt post pictures. So I combined everything BUT the cucumbers into a pot on the stove and began to combined it all and bring to a boil. When that was ready I then packed my jars that i had taken out of the water of course :). Filled them till I was out of cucumbers and then filled with the hot liquid to the imaginary line or just about 1 in to 1/2 inch from the top. It depends on what recipe you read.

SO then into the water bath they went and were processed for about 20-25 minutes according to my elevation. I pulled them out after the time and they immediately began to POP! It was like music to my ears. You should still let them sit for 24 hours and double check to make sure they sealed. Which you do my seeing if it makes a Dinka dink sound if no sound you are GOLDEN! If you have a sould put them in the fridge and start eating them ;) Maybe even wait a week or two and let the flavors and liquid doing it job of turning it into pickles.

I don't quite understand why one of my bands turn a different color.???? They were all the same when they went in, so I don't know. I cant wait to try them in a couple months. Better to let them sit for a bit and let the process begin. Also It says it will make 2 (32oz) quarts, but I did mine in 4 (16oz) pints. Just so if we go camping or I give some away. Worked out perfect though.

Ball Bread and Butter Recipe:



Makes 2 (32 oz) quarts
For when you want to make just a few jars of Bread & Butter Pickles, use this recipe featuring Ball® Bread & Butter Pickle Mix - Small Batch with Pickle Crisp® Granules for crunchier pickles!

You will need:

3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands

Directions:

1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. CUT ends off cucumbers. Cut into 1/2 inch slices.
3. COMBINE vinegar, sugar, and contents of pouch in a medium saucepan. Heat to a boil.
4. PACK slices into jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.