I’m so excited to have this done!  I couldn’t find what I wanted online allready so I made my own and wanted to share with you all too.
In my great grandmother’s journal she would record all of her canning and I remember as a kid finding this amazing to read.  (Since they were farmers the numbers were pretty big of course!)  As a newlywed I wanted to carry this on so I tried to keep track, with mixed results every year.  So I’ve finally made a binder to keep it in with my favorite recipes in sheet protectors as well.  I know I’ll remember since it’s all together and handy.  I love looking back and seeing what I’ve accomplished all recorded.  It’s also helpful when trying to remember which recipe I used when I made something we just loved.
I made a few options for the cover page since I thought all the images were so perfect and couldn’t decide and both artist’s agreed to let me use their artwork.
And plenty of links for other helpful things to add in as well!
I’m making a few for gifts for canning friends and found the cute mason jar cookie cutters at Cost Plus World Market to tie on as well.    Hope this comes in handy for you all as well!

A few options for the cover page:
From Art by Amanda Hillburn:

Watercolor jar canning journal cover (Thanks Amanda!)

Or this one using images from Aimee at Twigg Studios:

Hand painted canning journal cover   (Thanks Aimee!)

canning journal

Or if you’d rather the title was food preservation journal.

And some other handy things to have in the binder:

This Ball Produce Purchase Guide is so handy to have in sheet protectors and easy to find instead of sifting through my canning books.

Dating a Ball Jar, Logo history  just for fun.  I have some of my Grandmother’s old jars and I have been shocked to realize how old some of them are!  Even more amazing is how good of condition they are in and to think how many times they’ve been used!

And of course print off some of these cute labels and have on hand in a pocket:

Adorable “Canned with Love” labels

Super fun labels that you can make into shrinky dinks!

And if that’s not enough, here’s a link to a ton more labels and tags

I’m in a canning frenzy here.  I had loads of misc tomatoes, cherry, sungolds, romas, all kinds from the garden.  I haven’t canned salsa or spaghetti sauce before and when a friend shared the recipe she uses I knew I had to try it.  She is a master food preserver and when she says it’s a tested safe recipe I know that doesn’t mean she waited 10 minutes after feeding her husband before serving it.  (like my Grandma did!) I did alter the amounts of peppers and some seasonings after clearing that it would be safe.  If you want it hotter, you can adjust up to the maximum listed.  I’m totally hooked and will be canning loads more next week!  The salsa is a mild on the heat with my adjustment with the peppers, but a little smoky and perfect.  The spaghetti sauce is a little smoky as well with the addition of paprika.  You can add that last and see if you like it better.  I don’t know if I liked it better with or without.  Both are so good!  I look forward to opening up jars of summer this winter!
Once again, I won’t get into canning basics, but if you aren’t up to date on current safety techniques, please review at the National Center for Home Food Preservation.  And of course you could freeze this if you don’t can.

Salsa
Makes about 6 pints

8 cups tomatoes
2 1/2 cups finely chopped onion
1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
1 jalapeno, finely chopped (MAXIMUM 5)
6 cloves garlic, minced
2 tsp cumin
2 tsp black pepper
2 T dried cilantro
2 T dried oregano
2 T canning salt
1/3 cup sugar
1/2 cup bottled lime juice (You can’t use fresh in canning, it doesn’t have the required acidity level to be safe)
1/2 cup cider vinegar
16 oz tomato sauce
16 oz tomato paste

To prepare the tomatoes you can use your preference for peeling.  I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas.  Let cool slightly then run through a food mill.
Combine all ingredients in a pot and whisk to combine well.  Whisk frequently and bring to a boil over medium high heat.  Let boil for 10 minutes, stirring frequently.
Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.

Spaghetti Sauce
Makes about 6 pints

8 cups tomatoes
2 cups finely chopped onion
1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
6 cloves garlic, minced
2 T canning salt
2 T dried basil
2 T dried oregano
1 T fennel seeds
2 tsp black pepper
1-2 tsp smoked paprika (optional)
1/3 cup sugar
1 cup cider vinegar
16 oz tomato sauce
16 oz tomato paste

To prepare the tomatoes you can use your preference for peeling.  I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas.  Let cool slightly then run through a food mill.
Combine all ingredients in a pot and whisk to combine well.  Whisk frequently and bring to a boil over medium high heat.  Let boil for 10 minutes, stirring frequently.
Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.

Home Canned Spaghetti Sauce and Salsa

September 5, 2014

by Holly

Category Canning

Ingredients

Salsa:

• 8 cups tomatoes
• 2 1/2 cups finely chopped onion
• 1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
• 1 jalapeno, finely chopped (MAXIMUM 5)
• 6 cloves garlic, minced
• 2 tsp cumin
• 2 tsp black pepper
• 2 T dried cilantro
• 2 T dried oregano
• 2 T canning salt
• 1/3 cup sugar
• 1/2 cup bottled lime juice (You can’t use fresh in canning, it doesn’t have the required acidity level to be safe)
• 1/2 cup cider vinegar
• 16 oz tomato sauce
• 16 oz tomato paste

For Spaghetti Sauce:

• 8 cups tomatoes
• 2 cups finely chopped onion
• 1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
• 6 cloves garlic, minced
• 2 T canning salt
• 2 T dried basil
• 2 T dried oregano
• 1 T fennel seeds
• 2 tsp black pepper
• 1-2 tsp smoked paprika (optional)
• 1/3 cup sugar
• 1 cup cider vinegar
• 16 oz tomato sauce
• 16 oz tomato paste

Instructions

1. To prepare the tomatoes you can use your preference for peeling. I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas. Let cool slightly then run through a food mill.
2. Combine all ingredients in a pot and whisk to combine well. Whisk frequently and bring to a boil over medium high heat. Let boil for 10 minutes, stirring frequently.
3. Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.

I worked on a historical farm when I was a teenager, in the Tea Room.  It remains my favorite job.  The old house was turned into a museum of sorts, and the barn next to it became a gift shop and upstairs there was a tea room.  There is probably nothing that speaks to my soul more than the whistle of a tea kettle.  I could go on about that, but I’ll leave it for another day.

In the tea house they sold Rose’s Lime Marmalade.  I had never heard of such a thing, but I guess if you’re English you would.  It is divine and fills my never ending craving for citrus flavor.  I’ve tried for years to make my own version at home but no luck.  But today? Today my friends, I finally did it.  The right balance of acid and pectin and perfection.  When it started to gel in the pot my heart skipped a beat.  It tastes like summer in a tea house, with a tea kettle whistling… an open window overlooking a farm…  A new favorite I know I will be making for many years to come.  If you don’t want to can this, you could certainly freeze in containers as freezer jam.
I won’t get into canning basics, but if you aren’t up to date on current safety techniques, please review at the National Center for Home Food Preservation.
I used my favorite pectin here, Pomona’s Universal Pectin (which has the calcium powder to make the calcium water in the recipe and also the pectin in each box.).  I really like this pectin because you can use lower sugar or even honey, make up to a quadruple batch (normally you can only do one batch of jam at a time with other pectins) and is my personal favorite.
Now go make some, and spread it on a crumpet, scone, or even some toast… and close your eyes and think of tea kettles. 🙂

LIME JELLY
Makes 5 half pints (and a little extra)

2 cups lime juice
2 cups water
3 tsp calcium water
3 cups sugar
4 tsp Pomona’s pectin powder
zest of 4 limes (I wanted a little bigger fleck of zest so I left the microplane in the drawer and used my old-school zester.)

Put the lime juice, water, and calcium water in a pot.
Combine the sugar and pectin powder in a bowl and mix to combine.  Set aside.
Bring the juice mixture in the pot to a boil over medium to medium high heat.
Add the sugar mixture and stir for 1 to 2 minutes to dissolve the pectin and sugar.
When it comes back to a boil remove from the heat and stir in zest.
Fill half pint jars leaving 1/4 inch headspace.
Wipe rims, top with lids and rings.   Process in a boiling water bath for 10 minutes.

Lime Jelly

August 28, 2014

by Holly

Category Canning

Persons

5

Ingredients

• 2 cups lime juice
• 2 cups water
• 3 tsp calcium water
• 3 cups sugar
• 4 tsp Pomona’s pectin powder
• zest of 4 limes

Instructions

1. Put the lime juice, water, and calcium water in a pot.
2. Combine the sugar and pectin powder in a bowl and mix to combine. Set aside.
3. Bring the juice mixture in the pot to a boil over medium to medium high heat.
4. Add the sugar mixture and stir for 1 to 2 minutes to dissolve the pectin and sugar.
5. When it comes back to a boil remove from the heat and stir in zest.
6. Fill half pint jars leaving 1/4 inch headspace.
7. Wipe rims, top with lids and rings. Process in a boiling water bath for 10 minutes.

I was a little skeptic when I saw this recipe.  But what is cheaper than zucchini?  Especially giant zucchini that everyone is trying to get rid of this time of year? So I gave it a go.  And I am shocked at how much we like it!  I thought the zucchini would become mush and fall apart.  But it keeps it shape in the liquid and since it is simmered in the pineapple juice it takes on that flavor completely.  I’m so glad I tried it, I think this is a new favorite canning recipe!
For general canning instructions and basics, go to the National Center for Home Food Preservation, I’ll leave that up to them so I don’t have to repeat it. 🙂

ZUCCHINI PINEAPPLE
1 batch used about 3 jumbo zucchini (this will depend how seedy your are) and made about 8 pints

4 quarts cubed or shredded zucchini
46 oz can unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

I like to cut the ends of the zucchini and cut into pieces to work with before peeling it.

Peel the zucchini and cut off the sides,  discarding the middle with the seeds.

Cut zucchini in small chunks, similar to pineapple tidbits shape and size.
Place zucchini with juices and sugar in a large pot and bring to a boil.

Simmer for 20 minutes.

Fill half pint or pint jars with zucchini and liquid (I like to use a slotted spoon to fill with zucchini, then top off with the liquid.)  leaving 1/2 inch headspace.
Process in a boiling water bath for 15 minutes.

Recipe source: So Easy To Preserve, The National Center for Home Food Preservation.

Canning: Zucchini Pineapple

August 21, 2014

by Holly

Category Canning

Persons

8

Ingredients

• 4 quarts cubed or shredded zucchini
• 46 oz can unsweetened pineapple juice
• 1 1/2 cups bottled lemon juice
• 3 cups sugar
• Cut zucchini in small chunks, similar to pineapple tidbits shape and size.
• Place zucchini with juices and sugar in a large pot and bring to a boil.
• Simmer for 20 minutes.
• Fill half pint or pint jars with zucchini and liquid (I like to use a slotted spoon to fill with zucchini, then top off with the liquid.) leaving 1/2 inch headspace.
• Process in a boiling water bath for 15 minutes.

Instructions

1. I like to cut the ends of the zucchini and cut into pieces to work with before peeling it.
2. Peel the zucchini and cut off the sides, discarding the middle with the seeds.

We still have a good amount of raspberries on our patch, so I’m thinking I need to make another batch of this.  I didn’t get around to posting i before the end of raspberry season last year, and luckily I remembered this year. 🙂  I am lucky enough to have a steam juicer (because I found one for FIFTEEN dollars on Craigslist.  Talk about a bargain.)
It makes jellies SO much easier, not to mention the juices I throw in the freezer for making syrups or flavoring lemonade.  If you don’t have a steam juicer, you can look here for directions on extracting the raspberry juice using a jelly bag.  I won’t go into all the technicalities of canning, except to say that it really is not like regular cooking.   Just like anytime you cook, if you are careless, unsanitary, and don’t follow food safety rules, you can make someone sick.  And that’s not good eats.
But, if you are clean and follow proven guidelines then you really don’t need to worry.  There is a great resource, the National Center for Home Food Preservation, that offers great education on the matter.
Moving on, this jelly is my favorite to make.  While it may not work for PB and Jelly sandwiches, it is great on crackers, or especially as my friend Janine suggested, with a little cream cheese on the crackers as well.
And while we don’t love hot peppers and spicy food, this is spicy without being overwhelming, especially when paired with cream cheese.

RASPBERRY PEPPER JELLY

1 3/4 cups white vinegar, divided
1 red bell pepper, seeds and stem removed, optional *
5 red chili peppers (also called fresno peppers or red jalapenos), stem removed, seeds left or removed for more mild heat
raspberry juice, about 1 1/2 cups, give or take
6 1/2 cups sugar
6 oz Certo liquid pectin

Put the peppers and 1/2 cup of the vinegar in a blender and process until smooth.

Add enough raspberry juice to bring the total liquid to 2 1/2 cups.
*If you want a more mild jelly, I would leave out the bell pepper so you’ll be using more raspberry juice.
In a large pot combine the remaining 1 1/4 cups vinegar and the sugar.
Bring o a boil over medium high heat until sugar is dissolved, stirring occasionally.
Add pepper mixture while stirring and bring o a low boil.  Let boil for 5 minutes while stirring.
Remove from heat and add the pectin.
Pour into jelly (1/2 pint) jars and process in a boiling water bath for 10 minutes.
Recipe source: My friend Janine

Raspberry Pepper Jelly

July 24, 2012

by Holly

Category Canning

Ingredients

• 1 3/4 cups white vinegar, divided
• 1 red bell pepper, seeds and stem removed, optional *
• 5 red chili peppers (also called fresno peppers or red jalapenos), stem removed, seeds left or removed for more mild heat
• raspberry juice, about 1 1/2 cups, give or take
• 6 1/2 cups sugar
• 6 oz Certo liquid pectin

Instructions

1. Put the peppers and 1/2 cup of the vinegar in a blender and process until smooth.
2. Add enough raspberry juice to bring the total liquid to 2 1/2 cups.
3. *If you want a more mild jelly, I would leave out the bell pepper so you’ll be using more raspberry juice.
4. In a large pot combine the remaining 1 1/4 cups vinegar and the sugar.
5. Bring o a boil over medium high heat until sugar is dissolved, stirring occasionally.
6. Add pepper mixture while stirring and bring o a low boil.  Let boil for 5 minutes while stirring.
7. Remove from heat and add the pectin.
8. Pour into jelly (1/2 pint) jars and process in a boiling water bath for 10 minutes.