Ball Preserving Recipes

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WEBElevate your canning and preserving with recipes for beginners to experts. Get recipes for sauces, salsas, kimchi, pressure canning, and more. Fresh-Picked RecipeLow

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WEBFresh-Picked RecipeLow Sugar Raspberry Freezer Jam! Slide 3 of 3. Get Your 140th Anniversary Keepsake Jars. Next. Ball® Blue Book Guide to Preserving; Starter Kits …

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WEBCarrot Cake Jam. Fresh Apricot Jam. Classic Strawberry Jam. Sweet and Sour Pineapple Jam. Red Onion and Port Jam. Fig Rosemary and Red Wine Jam. Jalapeño Jelly. …

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WEBMay 30, 2021 · Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a damp cloth and fit the jar with one of your clean lids. Secure …

1. PREP: Wash berries under cold running water, drain. Coarsely crush berries one layer at a time using a potato masher. Measure 9 cups of crushed berries.
2. COOK: Combine crushed berries and sugar in a larger saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (220F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
3. FILL: Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid of jar and adjust band to fingertip-tight. Place jar in hot canner and repeat until all jars are filled.
4. PROCESS: Ensure jars are covered by at least 1 inch of water. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

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WEBJul 31, 2020 · Wash the lids and rings with warm, soapy water and arrange them on a kitchen towel in a single layer to dry. Prepare the brine in a medium saucepan. Combine …

Estimated Reading Time: 4 mins

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WEBMay 23, 2018 · Once the berries are well-mashed, they get scraped into a large pan. You add the pectin powder (4 1/2 tablespoons), stir well to combine and bring the fruit to a boil, stirring constantly. Always take care …

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WEBSee how you can adjust recipes based on your altitude. Step-by-step guides for canning, pickling, freezing, dehydrating, and more make preserving your favorite foods easy and …

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WEBJul 26, 2023 · Scoop up a crunchy tortilla chip full of tangy fresh peppers, tomatoes, and onions. Add a splash of lime juice for zest and a bit of garlic for bold flavor. This lively salsa will go fast, so you may want to make a …

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WEBApr 21, 2023 · Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. L adle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and …

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WEBSep 12, 2019 · First, you bundle up some bay leaves and peppercorns in either a length of cheesecloth or a stainless tea ball. Then you combine vinegar, brown sugar, salt, garlic, oregano, and the spice bundle in a …

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WEBAug 14, 2019 · Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if …

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WEBJan 25, 2024 · Place them in a heavy pot. Using a potato masher, mash the strawberries to the desired consistency. Add lemon juice and sugar to the mashed berries and bring the pot to a boil over medium-high heat. …

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WEBThe metric edition provides actual proper metric measurements (measurements for dry items by weight, e.g. 175 g chopped onion), rather than faux metric (measurements for …

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WEBComprehensive Preserving Guide: Covers all aspects of home preserving, from basics to advanced techniques.; Updated Content: Expanded sections on low sugar options and …

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WEBJun 14, 2021 · Place filled jars in a water bath canner, ensuring jars are covered by 1 to 2 inches of water. Place the lid on the canner. Bring water to a gentle yet steady boil. …

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WEBSep 23, 2020 · Put the pot on the stove and let it heat up while you make the jelly. In a large pot (I used a low, wide 8 quart pan made from stainless steel), combine the peppers …

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