Tag: canning and preserving

Pressure Canned Venison Stroganoff

I’ll be honest, if you would have asked Jess if she would be canning meat 10-15 years ago, I would have laughed in your face. In fact, 15 years ago, I had never canned a thing in my life. Fast forward to now, and I am pumped to share a new way we are processing our venison: pressure canned venison stroganoff. 

A number of years ago, we grew so many green beans we couldn’t keep up. When I reached out to the facebook world for recommendations, someone told me we should pick up a pressure canner; that’s how it started. Now, we primarily pressure can venison in a variety of ways: 

However, I have taken to using my pressure canner as my waterbath canner and have dabbled with using it as a steam canner. In addition, I made a big shift in how I can by using a Cadco hot plate as my burner. I was hesitant to spend the money on a good hot plate, but wanted to protect my new glass top stove. I ADORE the set up as it gives me the stove top as a work space and I would recommend both (using only a pressure canner and the hot plate) to any canner, especially one with limited work space. 

But I digress. 

Back to the pressure canned venison stroganoff. The recipe is extremely simple: cubed raw venison, a seasoning mix of salt, pepper, garlic, and onion, raw onion and garlic, dehydrated mushroom (or freeze dried), and venison or beef stock. That’s it. 

The seasoning mixture is something we keep on hand for all canning of meat. It’s one part each of: black pepper, dried minced garlic, and dried minced onion; then two parts kosher or canning salt. Typically, I measure it with a quarter cup of the pepper, garlic, and onion with a scant half cup of salt. It’s a great base for so many things so I would mix a large batch. We season every 5 pounds of meat with anywhere from ⅛-¼ cup of seasoning, depending on how I am feeling. 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. Finally, I added the mushrooms I ordered. I wanted small pieces to make sure they didn’t rehydrate to giant pieces, but feel free to use whatever you’d like! 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

What goes in the jars? 

For each jar of pressure canned venison stroganoff, you’ll need: 

  • 1 ½ cups raw cubed venison (stew meat) 
  • ½ cup diced onions
  • ¼ cup dried mushrooms, diced small-ish (if you use the link I shared, you don’t need to dice)
  • 1 garlic clove, minced
  • Beef stock (I adore Orrington Farm’s)

For 7 quarts (the number I can fit in my pressure canner), you’ll need approximately 5 pounds of cubed venison and 16 cups of beef stock. 

Let’s Pressure Can Venison Stroganoff Base 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Heat beef broth just to boiling, and then reduce to a simmer. You can be heating this while you fill the jars. It will be ladeled over the meat and vegetables. 

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 1 1/2 cup of raw meat each. Add ½ cup diced onion, ¼ cup dried mushrooms, and 1 minced garlic clove. 

Ladle simmering beef broth over the meat and vegetables, filling the jars just to the bottom of the rim. The meat itself will create its own broth as it cooks. I have found that if you over fill the jars with broth, siphoning occurs. Just to the bottom seems to be perfect (see the picture below).

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).

Simple yet amazing ingredients.
Pack the jars.
I love the layers!
Fill with broth
Ready to go!
Ready for the shelves!

Canning Time

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from the canner; do not retighten bands. Cool for 12 hours, then check their seals, label, and store jars. 

Let me reiterate, this is what works for my pressure canner. I HIGHLY recommend reading and then rereading your own pressure canner directions. They aren’t hard to use, but you also don’t want to dedicate this time and effort to have something not work out. 

Ready to eat that Pressure Canned Venison Stroganoff? Here’s how we prepare it! 

Your Ingredients 

  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup dry red cooking wine
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon dijon mustard 
  • 3 ounces cream cheese, room temperature 
  • ⅓ cup sour cream or plain Greek yogurt
  • Red pepper flakes, to taste 
  • Cooked egg noodles

In  a large pan, melt the butter over medium high heat. Add the flour and whisk continually to create a rue, cooking for about 4 minutes. Stir in cooking wine, Worcestershire sauce, and mustard. Continue to whisk. Add cream cheese and sour cream (or Greek yogurt) as well as red pepper flakes. Once everything is well combined, open the jar of stroganoff base and slowly stir in the broth. Do this in parts, waiting for the broth to thicken before adding more. Once all the liquid has been added, gently add the meat, mushrooms, and onions. 

Cook until hot and serve ladled over the cooked egg noodles.

Pressure Canned Venison Stroganoff

With this pressure canned venison stroganoff, you can create a wonderful base for a simple yet impressive dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 7 quarts

Equipment

Ingredients
  

  • 10 ½ cups cubed venison stew meat (about 5 pounds)
  • 3 ½ cups chopped onion
  • 2 cups dried mushrooms diced small
  • 7 cloves garlic minced
  • 16-18 cups beef stock
  • ¼ cup seasoning mix see note

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Heat beef broth just to boiling, and then reduce to a simmer.
  • Season prepared meat with seasoning mixture. Using a canning funnel, stuff jars with 1 1/2 cup of raw meat each. Add ½ cup diced onion, ¼ cup dried mushrooms, and 1 minced garlic clove.
  • Ladle simmering beef broth over the meat and vegetables, filling the jars to about just to the bottom rim of the ring.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Seasoning Mix: We keep a seasoning mix on hand at all times that is 1 part each of black pepper, dried minced garlic and dried minced onion and 2 parts kosher salt. I usually do 1/4 cup each of the pepper, garlic, and onion, and just shy of 1/2 cup kosher salt. You can use as little as a few tablespoons up to 1/4 cup for 5 pounds of meat. 
Additional Canning Directions:
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword canned venison, canning venison, pressure canning, stroganoff, venison, venison stroganoff, wild game
Tried this recipe?Let us know how it was!

Other Venison recipes

I shared them above, but why not down below too?

Jess2 Comments

Ground Italian Venison

If you’ve been around since the summer, you know that I love growing, harvesting, and preserving my own food. I live for the garden in the summer and filling the freezer and shelves with homegrown produce brings me such joy. But as the garden gives way to fall, a new type of preserving takes over our kitchen: that of wild game. The Mr. loves hunting; our main protein source is deer. We process our deer ourselves and end up with chops, ground venison, various flavors of canned venison, and this delicious blend of ground Italian venison. 

I haven’t thought this was much of a recipe to share, but I tell friends and family about it, and they always seem happy to learn more, so here we are. This is a great recipe if you aren’t a sausage maker (we aren’t…yet), but want to add another way to use the ground venison you have. 

We love putting together a batch or two of this ground Italian venison to have for options when we eat pasta (strong Italian roots here!). I don’t know if you’ve tried yet, but ground Italian sausage is far superior to ground beef in your bolognese. However, we like to know where our protein comes from and the Italian sausage from the store just doesn’t cut it. This is a great alternative and gets us closer to sustainability. 

Ready to get Started?

The recipe is simple enough: equal parts pork shoulder slices and venison slices. Then, based on how much meat we have, I create an Italian sausage seasoning mixture from Tastes of Lizzy T. She does a recipe for 2 pounds of meat. 

Typically, we do a large batch (at least 10 pounds of each protein). The math teacher in me will share how much you need for every TEN pounds of meat. If you have different increments and don’t want to do the math, check out Tastes of Lizzy T for the 2 pound measurements. It’s great!

Your Steps to Ground Italian Venison

For every TEN pounds of meat, combine the following: 

  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed 
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt 
  • 5 tablespoons minced garlic
  • 2 tablespoons minced onion

Measure and grind 10 pounds each of venison and pork shoulder. In a large bowl, combine both proteins and mix well. Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again. Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly. 

Using a food scale, measure meat in one pound increments. Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label. 

Grind the venison.
Grind the pork.
Mix up the seasoning.
Season it up!
The possibilities are endless!

Tools of the Trade

These are some great tools that you will need to create this Italian Seasoned Venison.

Ground Italian Venison

Looking for different ways to use your home processed venison? Give this ground Italian venison a try to change it up!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Main Course
Cuisine American, Homesteading, Preserving
Servings 10 pounds

Equipment

Ingredients
  

  • 5 pounds venison cleaned and cubed
  • 5 pounds pork shoulder cubed
  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt
  • 5 tablespoons dried minced garlic
  • 2 tablespoons dried minced onion

Instructions
 

  • Mix all spices in a small bowl.
  • Measure and grind 5 pounds each of venison and pork shoulder.
  • In a large bowl, combine both proteins and mix well.
  • Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again.
  • Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly.
  • Using a food scale, measure meat in one pound increments.
  • Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label.
Keyword freezing, Italian, Italian venison, preserving venison, venison, venison recipe
Tried this recipe?Let us know how it was!

Looking for other venison Recipes?

Check out these ideas for more venison recipes.

Jess5 Comments

Pressure Canned Venison Stew

I can not begin to explain how excited I am to share this recipe. It’s two years in the making, and I am almost shaking in anticipation and am simply giddy. I was ready to share it last year; then the Mr. was skunked in the deer hunting category and we never put any pressure canned venison stew on our shelves. Tear. 

This year, he was determined to fill our freezer and got out early and often for the bow season. The hard work paid off and he came home with a seven pointer near the end of September. We fully process our deer at home. Even though I am not a hunter myself, I grew up grinding, weighing, and wrapping venison for the freezer. My husband has been a hunter from the moment he could be. In fact, the very first meal he cooked for me in the college dorms was a pheasant he shot the weekend before (his parents knew there must be a girl in the picture when he called to get the recipe!). 

But I digress and now I have to backtrack. About 8 years ago, we purchased a pressure canner to safely pressure can the excess of green beans I was growing. Once I had a pressure canner, it was only a matter of time before I canned meat. I was in a canning group on facebook that inspired me to give it a try. The act of canning meat didn’t scare me. Maybe it’s the fact that I never heard any of those “pressure canner horror stories.” I just dove right in, read canning manuals, and made it happen. 

Opening the Jar

Then it came to actually opening a jar of pressure canned venison stew for dinner and to say I was nervous is an understatement. I cautiously opened it, smelled it, and very hesitantly heated it up. And oh my gosh, I was hooked at the very first bite. The meat is SO tender, the vegetables perfectly cooked. The convenience of it all is perhaps my favorite part. We are in the season of busy week nights with our kids and having homemade venison stew that can go from jar to table in under 10 minutes is incredible. If I am feeling fancy, I do a roux and slowly add the broth first. Short on time? I pour in some frozen peas for extra color and heat it up. 

Bottom line? I am beyond excited to share how I prepare this great stew with all of you. I promise there is no reason to be afraid of a pressure canner. Truly, I was 100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present.

Ready to create some pressure canned venison stew? Let’s go! 

Your Ingredients for Pressure Canned Venison Stew (per quart jar) 

  • 1 cup cubed venison stew meat, raw
  • ½ cup each: diced potatoes, celery, carrots and onions, cut large (I do just over ½ cup each)
  • 3 ladles or so of beef broth

Seasoning (see below)

We keep a seasoning mixture on hand of 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt. I use this on everything from chicken to venison to roasted vegetables. It’s fantastic and versatile. When I am canning meat, I season every 2 ½ pounds of meat with about 1-2 tablespoons seasoning mix. This is to our taste. 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

Your Steps to Pressure Canned Venison Stew

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Heat beef broth just to boiling, and then reduce to a simmer. You can be heating this while you fill the jars. It will be ladeled over the meat and vegetables. 

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 1 cup of raw meat each. Add potatoes, onions, carrots, and celery. You may need to shake the jars a little to get things to fit all the way. Make sure you have 1 inch of headspace. 

Ladle simmering beef broth over the meat and vegetables, filling the jars to about ¾-⅘ of the way full. The meat itself will create its own broth as it cooks. I have found that if you over fill the jars with broth, siphoning occurs. ¾-⅘  of the way seems to be a perfect amount.

Canning Time!

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). 

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

We like to enjoy our stew with some frozen peas and fresh sourdough bread. Not a sourdough baker? Click here to learn more! 

Let me reiterate, this is what works for my pressure canner. I HIGHLY recommend reading and then rereading your own pressure canner directions. They aren’t hard to use, but you also don’t want to dedicate this time and effort to have something not work out.

Prepped and ready!
Seasoned meat!
Fill the jars!
All filled!
Get the broth on.
Get the canner ready!

Pressure Canned Venison Stew

Fill your shelves with a pressure canned venison stew full of potatoes, onions, carrots, and celery. Delicious and simple, you'll be using this recipe for years
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 7 quarts

Equipment

Ingredients
  

  • 7 cups cubed venison stew meat
  • 4 cups chopped onion
  • 4 cups diced carrot
  • 4 cups diced potato
  • 4 cups chopped celery
  • ¼ cup seasoning
  • 10-12 cups beef broth

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Heat beef broth just to boiling, and then reduce to a simmer.
  • Season prepared meat with seasoning mixture. Fill jars with 1 cup of seasoned meat and 1/2 cup each of celery, carrots, onions, and potatoes.
  • Ladle simmering beef broth over the meat and vegetables, filling the jars to about ¾-⅘ of the way full.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword pressure canning, soup and stews, stew, venison, venison stew
Tried this recipe?Let us know how it was!

Looking for some sourdough to pair it with? Or perhaps other venison inspiration? Check out the links below!

Jess22 Comments

Don’t Throw That Away Apple Scrap Jelly

Apple season brings everyone visiting the orchard, making fresh applesauce and maybe even a pie or two. With all the peeling and coring happening, you’ll be happy to know there is something to do with all those scraps that will result in a delicious outcome: Apple Scrap Jelly!

We bought our house about 11 years ago and promptly began to dig up the ground to put in gardens, bushes, and trees. Since then, we have planted a total of 16 fruit trees on our little slice of happiness. Developing trees takes time, and we are finally at the point where we are picking a few bushels of apples. Oh the joy! This means I am preserving the apples into apple pie filling, applesauce, and the like. A few years ago, I saw the piles of peels and cores knew there had to be something I could do with the “waste.” Enter Apple Scrap Jelly. With only four ingredients, you will likely have everything on hand to make it. It doesn’t even need commercial pectin! What a win! 

Do you have some apples you’re hoping to peel and core to make fall treats? Get another bowl, save the scraps, and be prepared to create another treat! 

Your Ingredients

  • a kettle full of apple peels and cores
  • water
  • sugar (½ cup for every cup of liquid after boiling down)
  • lemon juice (½ tablespoon for every cup of liquid after boiling down)

Begin The Boiling

After peeling and coring apples for another recipe, place all scraps into a large kettle. It doesn’t matter how much you have, although the more the better simply because it will result in more jelly. I generally keep two vessels going at the same time: one for my apples for sauce/pie/etc and one for the scraps. 

Cover the apple scraps with water, filling until the scraps begin to float. Heat over medium-high heat, bringing to a boil. Boil water and apple scraps until half of the liquid is remaining (this is an estimate, it doesn’t need to be perfect by any means). This will likely take an hour or so.

Now, if I’m being real, I generally let water/apple mixture cool overnight in the refrigerator. Not because you have to, but because I don’t want to finish that day. 

Time for Jelly!

Either way, your next step is to separate the water from the scraps. I generally place a finer colander over a bowl with a pour spout. Press into the apple to extract all the apple-goodness. From here, pour the water into a liquid measuring cup to determine the amount of sugar and lemon juice you should add. 

Place the liquid in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

While the jelly is boiling, begin to prepare your water bath canner and jars if you plan on processing them. (If you want to simply place the jelly in the fridge after it hits the gelling point, that’s 100% okay. You don’t need to process it. However, if you want it self-stable, you should process in a waterbath canner.)

Canning Time!

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Once the apple jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

PS…To be especially awesome, have some fresh baked bread on hand to spread the left over warm apple scrap jelly in the kettle on a slice. Enjoy while the rest of the jelly is in the water bath. I promise, you’ll thank me.

  • Apples for sauce.
  • Scraps for jelly!
  • Boil away!
  • Strain the liquid from the scraps.
  • Press out the apple goodness!
  • Almost complete!
  • The color of that jelly is divine. Yum.

Tools of the Trade

A nice strainer is a must in a stocked kitchen!

I love my waterbath canner.

The shallowness of this kettle makes boiling down go so much quicker. My go to kettle for jelly.

Apple Scrap Jelly

Don't throw away the apple peels and cores. Create a delicious apple scrap jelly with just a handful of pantry ingredients!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

  • a kettle full of apple peels and cores
  • water
  • sugar ½ cup for every cup of liquid after boiling down
  • lemon juice ½ tablespoon for every cup of liquid after boiling down

Instructions
 

  • After peeling and coring apples for another recipe, place all scraps into a large kettle. It doesn’t matter how much you have, although the more the better simply because it will result in more jelly.
  • Cover the apple scraps with water, filling until the scraps begin to float. Heat over medium-high heat, bringing to a boil. Boil water and apple scraps until half of the liquid is remaining.
  • Separate the water from the scraps. I generally place a finer colander over a bowl with a pour spout. Press into the apple to extract all the apple-goodness. From here, pour the water into a liquid measuring cup to determine the amount of sugar and lemon juice you should add.
  • Place the liquid in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • While the jelly is boiling, begin to prepare your water bath canner and jars if you plan on processing them rather than storing in the refrigerator.
  • Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Once the apple jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.
Keyword apple jelly, apple recipe, apples, Canning, Jelly, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other canning recipes? Check out my canning and preserving page below!

Canning and Preserving

Jess17 Comments

Kick in the Taste buds Cucumber and Pepper Relish

A blog or two ago, I wrote about my zucchini crop and how it is producing beautifully this year. I could copy and paste that paragraph and exchange each “zucchini” with “cucumber.” It’s been a CRAZY cucumber year. A year ago, I believe I grew enough to perhaps make one batch of pickles. This year, I can not keep up and have been giving them away. Gardening life, right? It keeps you on your toes. Because of this bumper crop, I have put together more than one batch of this fantastic cucumber and pepper relish. 

I don’t know about you, but when I hear relish, I think of that neon green stuff you put on top of Chicago style hot dogs. Not my jam. This, my friends, is not that kind of relish. Can you still eat this on top of hot dogs? Sure thing. But I will tell you what, I love this spice-ful relish on the side of any grilled dinner. So freaking good. 

I can’t quite figure out how to describe the flavor. The cinnamon, all spice, cloves, and mustard seed provide a depth of flavor that is unreal. It’s full of chunky cut vegetables that are slightly sweet from the brown sugar and sour from the vinegar. Let’s just say this, it’s a party for your tastebuds. 

One more thing before we get started! This is a great recipe to use up those cucumbers that “get away from you” in the garden. You know the ones, hiding under leaves until they are the size of your forearm. Since you are dicing the cucumbers, I reccommend cutting whole cucumbers in half length wise and then in half once again (as if you are making spears). Then you can cut out the seeds and dice from there. You’re looking for ½ inch chunks. 

Okay, I lied.

I have ONE more thing. This recipe does require time to sit. You will want to start prepping about 24 hours prior to when you want to actually waterbath can it. There isn’t a lot of actually work to do beyond the chopping, but know that you will need to plan ahead for this cucumber and pepper relish.

Let’s get canning! 

Your Utensils:

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the cucumbers and onions in the pickling brine

Before you begin…

If you’re new to canning, be sure to check out Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 8 cups chopped cucumbers 
  • 4 cups chopped sweet peppers (any combination of green, red, yellow, orange)
  • 2 cups chopped onion 
  • 1 tablespoon turmeric 
  • ½ cup canning salt 
  • 4 quarts of water, divided
  • 1 ½ cups brown sugar 
  • 1 quart vinegar, 5-6% acidity 
  • 2 sticks cinnamon 
  • 1 tablespoon mustard seed 
  • 2 teaspoons whole allspice 
  • 2 teaspoons whole cloves 

Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator. 

Rest Time: 3-4 Hours 

Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator. 

Rest Time: 1 Hour

While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag (I don’t have spice bags on hand, so I use a tea pot “fill your own tea bags” that I can seal. They work marvelously. I find them at the local natural food store.) If you don’t have anything on hand, these drawstring soup bags would work great! Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar. 

Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time, likely overnight. 

Rest Time: 12-18 Hours

After rest time (I just reread that, and it made me think of being in Kindergarten. Ah, the simpler times 🙂 ), begin to prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Remove the spice bag. Bring the cucumber and pepper relish with the vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight. 

Lower jars into the simmering waterbath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Generally, I get between 5-6 pint jars with this recipe. 

  • Prepped cucumbers!
  • I love the color of the peppers.
  • All chopped and ready to rest!
  • Turmeric and water bath. Delightful.
  • A few of the key ingredients and their spice bag.
  • Trying to be artsy 🙂
  • Ready to go!
  • All canned and beautiful!

TOOLS OF THE TRADE

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the link below!

Canning and Preserving

Cucumber and Pepper Relish

A little bit of spicy. A little bit of sweet. This cucumber and pepper relish uses all those cucumbers you grew! A dance for your tastebuds!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Rest Time 22 hours
Course Side Dish
Cuisine Canning
Servings 12 people

Equipment

Ingredients
  

  • 8 cups chopped cucumbers
  • 4 cups chopped sweet peppers any combination of green, red, yellow, orange
  • 2 cups chopped onion
  • 1 tablespoon turmeric
  • ½ cup canning salt
  • 4 quarts of water divided
  • 1 ½ cups brown sugar
  • 1 quart vinegar 5-6% acidity
  • 2 sticks cinnamon
  • 1 tablespoon mustard seed
  • 2 teaspoons whole allspice
  • 2 teaspoons whole cloves

Instructions
 

  • Combine chopped cucumbers, bell peppers, and onions in a large, non-reactive kettle that has a cover. Sprinkle turmeric on top. Combine 2 quarts of water and canning salt, stirring until the salt has dissolved. Pour the water over the vegetables. Cover and let rest in the refrigerator for 3-4 hours.
  • Using the cover of the kettle, carefully drain off the water. Pour remaining 2 quarts of cold water over the chopped vegetables. Cover and let rest in the refrigerator for one hour.
  • While vegetables are resting, place cinnamon, mustard seed, all spice, and cloves in a spice bag. Place vinegar, brown sugar, and spice bag in a medium saucepan and bring to a boil over medium heat, stirring to help dissolve the brown sugar.
  • Once 1 hour has elapsed, drain water off of vegetables. Pour hot pickling liquid over chopped vegetables and allow to cool. Cover and replace in the refrigerator one more time for 12-18 hours.
  • After the vegetables have rested, begin to prepare jars, lids, and rings by washing and keeping warm.
  • Remove the spice bag. Bring the chopped vegetable and vinegar mixture to a boil over medium-high heat, be sure to stir so as not to burn to the bottom. Ladle into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe the rim with a clean, damp cloth, and add lid and ring, tightening to finger tip tight.
  • Lower jars into the simmering water bath canner. Cover, increase heat, and bring to a boil. Once a boil is reached, process for 10 minutes, adjusting for altitude (since I am over 1000 feet, I add 5 minutes, but check online for your own location). Remove the canner from heat, and allow jars to rest 5 min. Remove from the canner and allow to cool at least 12 hours before storing jars.
Keyword Canning, cucumbers, peppers, relish
Tried this recipe?Let us know how it was!

JessLeave a comment

Pineapple Zucchini

Everyone who plants zucchini over plants zucchini. And because of this, pineapple zucchini is a recipe everyone needs in their back pocket as they harvest their bounty from the garden. 

Recently, I was visiting my mom and dad. I was out in the garden, helping my mother harvest her blueberries, beans, and other various vegetables. It’s funny, growing up I thought a few things: 

  1. Gardening was awful. I dreaded planting and harvesting. In particular, I hated cleaning the spinach and lettuce. However, it was always what my mom asked us to do for Mother’s Day: simply help her plant the garden. 
  2. My mom’s garden was HUGE! I couldn’t believe she would have such a big garden. 

Now, I adore gardening. It is one of my favorite things and as the snow melts, I just itch to get in the soil and get dirt under my nails. I also have a garden that is approximately seven times the size of my mom’s. The way perspective changes as you grow older and wiser makes me giggle. 

Now, why am I sharing this? Well, I do love my mom and this is a fun little memory. I also share because she has this small little garden. Because of this, she chooses not to grow zucchini. However, she will tell you it’s because if you have any sort of friend who grows zucchini, you will be gifted with zucchini after zucchini after zucchini. I mean, the plants are prolific, aren’t they? 

Prolific zucchini plants are what lead me to pineapple zucchini. One particular year, we had a bumper crop of zucchini that often had “hidden zucchini.” You know, those zucchini (and cucumbers!) that you just don’t see under the leaves of the plant until they have grown past twice the size of ideal harvesting. I needed to do something with them. Fortunately, women in my canning group turned me on to the idea of pineapple zucchini.

What is it, you ask? 

Well, it’s a water bath canned diced zucchini that takes on the flavor of pineapple with the texture of a pear. I have relatives on both sides of the family that special request the recipe. It makes for a fun addition to the breakfast table and can be used anywhere pineapple pieces are used recipe wise. If you have a lot of zucchini on your hands, I highly recommend you give it a try! 

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂

Your Ingredients

  • 16 cups cubed zucchini (be sure to peel and seed beforehand) 
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar 
  • 1 ½ cups bottled lemon juice 

Your Utensils 

  • Water bath canner with rack and lid
  • Eight pint jars with lids and rings (wide or narrow mouth)
  • Large, non reactive kettle to cook the zucchini in the liquids and sugar

Your steps

If you have not done so already, prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds (this is especially important if you are using some of those “larger than life” zucchini that get away from you). Dice into ½ inch pieces and measure out 16 cups worth. 

Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water.  Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little. 

Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking. 

Ladle zucchini and juice into hot jars, leaving ½ inch headspace. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars. 

There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy the unique flavor of pineapple zucchini.

  • Halve and remove seeds.
  • Dice it up!
  • Add the sugar and liquids.
  • Nothing special at first.
  • But they cook down so nicely!
  • Get in the jars!
  • Serve that “pineapple” up!

A few notes

  • It’s okay if you are short on zucchini. Prepare as indicated, but know that you will fill less jars. It takes approximately 2 cups of zucchini to fill a jar.
  • Don’t toss out that left over liquid! My kiddos love to drink it.

Tools of the Trade

While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!

Looking for more ways to savor summer in a jar? Check out the page below:

Canning and Perserving

Pineapple Zucchini

An abundance of zucchini paired with pineapple juice result in a delicious home canned treat that tastes like pineapple but has the texture of a pear.
Print Recipe Pin Recipe

Equipment

Ingredients
  

  • 16 cups cubed zucchini be sure to peel and seed beforehand
  • 46 ounces canned unsweetened pineapple juice
  • 2 cups sugar
  • 1 ½ cups bottled lemon juice

Instructions
 

  • Prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds.
  • Dice into ½ inch pieces and measure out 16 cups worth.
  • Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium heat.
  • Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
  • Ladle zucchini and juice into hot jars, leaving ½ inch headspace.
  • Wipe jar rim with a damp, clean cloth.
  • Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet).
  • Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.

Notes

If you are short on zucchini, that’s okay. Prepare as directed but prep for less jars. It will take approximately 2 cups of zucchini to fill a jar. 
Tried this recipe?Let us know how it was!

Jess1 Comment