Apple Cider Jelly

This week we joined the Crispin family at Kara's Parent's house in Oregon.  It was an amazing week of sunshine, river rapids, beach waves, and food.  Lots of food.  All the food was fresh and amazing - garden fresh veggies, fresh caught crab, delicious Columbia Valley wines with cheese, and lots of peanut butter and homemade-blackberry-jam sandwiches to fill in the gaps.

On Saturday, we joined in on the family tradition and helped with the fall cider pressing!  About 4 families get together with their apple crops, and everyone helps with the pressing.  It only took us about 3 hours to get 90 gallons!!  Then we all sat down to a taco lunch, and took our juice home for canning - we brought home 25 gallons.  Kathy let me take about 7 gallons home, including a 'raw' gallon for making jelly.  She said that fresh-pressed-cider jelly is delicious, and I could just look up the regular apple jelly recipe and use that.

Well guess what?  No regular Ball apple jelly recipes are available.  With the advent of their new Jam Maker, now most of the basic recipes have been re-written for that!  Of course, you can probably still use the old method with the new recipes, but I'm not a master jelly maker, and I wasn't sure if the amounts would be the same whether using the machine or doing it by hand.

They do have their pectin calculator online, so I used that to get my amounts.  So here I have the recipe from the Pectin Calculator, written out nice and neat for future reference.  I'm presuming that it would be the same as the Original Ball Canning Apple Jelly Recipe, using pectin to thicken (not the boil-to-gel method)

For every 2 (8 oz) half pints, you will need:	Traditional	Reduced Sugar
Apple juice	1 1/2 cups	1 1/2 cups
Ball® RealFruit™ Classic Pectin	2 Tbsp	2 Tbsp
Granulated sugar	1 2/3 cups	1 cup

Apple Cider Jelly 

(this is a 5x batch which should yield 10 half-pints or 5 pints)

7.5 C  fresh pressed apple cider (or store bought cider or juice)

5 C sugar (this is reduced sugar since our cider was very sweet.  Use up to 8C sugar if necessary)

10 T Classic Pectin 

Since our cider was already pressed, we start with a juice measurement.  If you have whole apples, you'll need to look up how to prepare them to get juice.

MAKE YOUR JELLY

1. PREPARE waterbath canner, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe.
2. COMBINE prepared juice in an 1 gal stockpot. Gradually stir in Ball® RealFruit™ Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. 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 foam if necessary.
4. Process in hot water bath for 10 minutes.

*If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated by the altitude chart.

QUICK TIP: Adding up to 1/4 tsp butter or margarine will reduce foaming.

Spaghetti Sauce with Meat

Adapted from the Blue Ball Book to use less meat and more tomatoes.  This is a double batch, about 9-10 quarts, depending on how much you simmer it down.


5lbs ground meat
4C chopped onions
2C chopped green peppers
25C chopped/crushed tomatoes
24oz tomato paste
1/4C brown sugar
1/4C dried parsley
3 tablespoons salt
2 tablespoons oregano
1 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4C apple cider vinegar

1. Brown ground beef in a 3 gal. pot.  Drain.  add onions and peppers and sautee until tender.
2. Add remaining ingredients and simmer until desired thickness (about an hour and mine was thick enough to stand up my wooden spoon)
3. Ladle into hot jars, leaving 1" head space.
4. Process in a pressure canner at 10lbs - Pints, 1 hour.  Quarts, 1 hour fifteen minutes

The Great Pectin Debate - liquid vs. powdered - with Jalapeno Jelly Experiment

Jalapeno Jelly - a bit too green...

So, it was inevitable - soon after starting to can, I start reading recipes that called for ONLY liquid pectin, or ONLY powdered pectin.  I checked online, in my Blue Ball Cookbook, and everyone says NOT INTERCHANGEABLE!!! 


But why?  Liquid pectin is usually well over 2x more expensive, plus you need more of it, which makes the cost go up even more.  Powdered pectin can be bought bulk in a jar, which makes it even cheaper than per box.  I wanted to know for sure whether or not I could convert a liquid pectin recipe to a powdered one.  So I did a little experiment.


Below is a recipe for Jalapeno Jelly from my friend Naomi S. - basically the one from the Ball Blue Book, but with the addition of a bell pepper to give the jelly more chunks. (I didn't have a bell pepper on hand, so my jelly is rather chunk-less)  I had enough jalapenos to make 1 batch, so I divided it into 2 half-batches.  One would use the original liquid pectin just as the recipe states, and the other I would try to convert to powder.


Short Story - both batches turned out perfectly.  Below I will list both recipes and you can take your pick!!


Longer story - it is true that you cannot just substitute liquid and powdered pectin, because they work in different ways.  You have to change the recipe.

• For liquid pectin, you bring all ingredients to a boil, boil for 10 minutes, then squeeze in the liquid pectin, boil for 1 minute, then process.
• For powdered pectin you bring all ingredients (including powdered pectin) except sugar to a boil.  add sugar all at once, boil 1 minute, then process.

 So that's what I did.

• For the original jelly recipe, I brought it all to a boil for 10 minutes, added liquid pectin, boiled 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, perfectly stiff jelly after boiling bath.  
• For my experiment recipe I brought everything except the sugar to a boil, added sugar, returned to a boil for 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, jelly still slightly liquid straight out of the bath, set very firm by morning.

Fini!  Code cracked, mystery solved.  I'm still not sure why they need 2 kinds of pectin, or why one would be preferable to the other.  I've heard that the powdered pectin lends a dark/muddy tint, and it certainly looked that way in the pan - darker than the liquid pectin batch.  But the processed jars look the same to me.  I did use the food coloring to help with the color on both batches.  Cooked jalapenos are not very pretty.  Think 'overdone broccoli'.


Please feel free to use the recipe below to make Jalapeno Jelly out of liquid or powdered pectin, and enjoy the fruits of your labor!! Another bonus of using the powdered pectin, is that you don't have to cook 'n' stir for 10 minutes!!

Jalapeno Jelly - using liquid pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar
2C white vinegar, divided

2 pouches liquid pectin 
3-5 drops green food coloring

1. Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, SUGAR and remaining vinegar into a sauce pan.  
2. Bring to a rolling boil for 10 minutes.  Add pectin and return to rolling boil for 1 minute, then remove from heat.  Stir in food coloring, 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
   
3. Pour into hot jars, adjust lids and process in boiling water bath for 10 minutes.

Jalapeno Jelly - using powdered pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar - pre-measured into a bowl

2C white vinegar, divided

1 box powdered pectin (6 tablespoons from a bulk jar)

3-5 drops green food coloring

1.  Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, PECTIN and remaining vinegar into a sauce pan. 
2. Bring to a rolling boil, add sugar all at once, then stir until melted.  If your jelly starts to set immediately (mine did) you might find it helpful to use a whisk.  But it will all melt eventually, so don't worry.  Bring back to a rolling boil for 1 minute, then remove from heat.  Stir in food coloring 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
3. Pour into hot jars, adjust lids, and process in a boiling water bath for 10 minutes.
   

Sweet Garden Relish

Hot jars waiting for labels

I based my version on a recipe here.  I added a couple of spices, and some squash.  Otherwise, the recipe is about the same.

Utensils:
food processor (or a knife, cutting board and lots of time)

jar lifter
magnetic lid lifter
funnel
ladle/measuring cup
wooden spoon

Veggies:
6C chopped cucumbers
3C chopped yellow squash
3 red/green bell peppers
2 onions
1/2C canning/pickling salt
cold tap water

Pickling Spices:
2C apple cider vinegar
1 Tablespoon celery seed
1 Tablespoon mustard seeds
1/2 Tablespoon peppercorns (I used mixed colored)
3 1/2 cups sugar
1 teaspoon citric acid (optional, to protect color)
1/4 teaspoon turmeric (optional)

1. Wash and dry 10 half pint jars and lids.
2. Run all your veggies through a food processor until your desired dice.  Chunky or fine, it's up to you.  Place them in a large bowl and mix well.  Sprinkle salt over all, cover with cold tap water and soak for 2 hours.
3. Start your water bath canner heating on the stove - cover it to speed the process up.
4. Drain veggies in a colander then rinse well with cold water - DO NOT SKIP THE RINSING! I nearly ruined a batch by forgetting to rinse the salt out.  After the veggies taste unsalted again, leave in the colander to drain for 20 minutes or so.  We want as much water out as possible - you can press and squeeze to speed this up.
5. Meanwhile, mix together all the pickling spices in a large pot and bring to a simmer.
6. When the veggies are drained, add to the pickling spices pot.  Stir well and bring to a simmer.
7. Bring a small pot of water to a boil, turn off, and add your lids.
8. Your water bath should be boiling by now (if not, turn off your relish and then bring it back to a simmer when your water is boiling)  I like to use my water bath to sanitize my jars, so put your 10 jars down into the boiling water - it helps to hold your jar on the end of a wooden spoon, then lower it down slowly.  
9. After 3-5 minutes sanitizing, you are ready to pack.  Use your jar lifter to bring out 1 jar and pour the boiling water back into the canner.  Set it on a dry washcloth or towel near your stove, relish, lids and rings.  Use a funnel and ladle to fill your jar to about halfway up the threads - leaving 1/2" headspace.  If your relish is chunky, run a chopstick up and down the inside a few times to release bubbles.
10. Wipe the rim with a wet washcloth, use the magnetic lid lifter to bring a lid out of the hot water, place on jar and add a ring - only fingertip tight.  Set the packed jar on the counter near your waterbath.
11. Fill all jars the same way - I got 9 half-pints from my batch.  I always prep an extra jar or 2 just in case.
12. Add your jars to the waterbath, then wait for it to return to a good rolling boil.  Time it for 10 minutes.
13. Remove jars to a thick towel or cooling rack - they must not touch, and need to be undisturbed for 12 hours.
14. After 12 hours, check for seal - the lid should not pop up and down.  Any that are not sealed may be reprocessed, or just stored in the fridge and eaten first.

Eat on hotdogs, burgers, brauts, chips - anything!

Sweet Garden Relish

Hot jars waiting for labels

I based my version on a recipe here.  I added a couple of spices, and some squash.  Otherwise, the recipe is about the same.

Utensils:
food processor (or a knife, cutting board and lots of time)

jar lifter
magnetic lid lifter
funnel
ladle/measuring cup
wooden spoon

Veggies:
6C chopped cucumbers
3C chopped yellow squash
3 red/green bell peppers
2 onions
1/2C canning/pickling salt
cold tap water

Pickling Spices:
2C apple cider vinegar
1 Tablespoon celery seed
1 Tablespoon mustard seeds
1/2 Tablespoon peppercorns (I used mixed colored)
3 1/2 cups sugar
1 teaspoon citric acid (optional, to protect color)
1/4 teaspoon turmeric (optional)

1. Wash and dry 10 half pint jars and lids.
2. Run all your veggies through a food processor until your desired dice.  Chunky or fine, it's up to you.  Place them in a large bowl and mix well.  Sprinkle salt over all, cover with cold tap water and soak for 2 hours.
3. Start your water bath canner heating on the stove - cover it to speed the process up.
4. Drain veggies in a colander then rinse well with cold water - DO NOT SKIP THE RINSING! I nearly ruined a batch by forgetting to rinse the salt out.  After the veggies taste unsalted again, leave in the colander to drain for 20 minutes or so.  We want as much water out as possible - you can press and squeeze to speed this up.
5. Meanwhile, mix together all the pickling spices in a large pot and bring to a simmer.
6. When the veggies are drained, add to the pickling spices pot.  Stir well and bring to a simmer.
7. Bring a small pot of water to a boil, turn off, and add your lids.
8. Your water bath should be boiling by now (if not, turn off your relish and then bring it back to a simmer when your water is boiling)  I like to use my water bath to sanitize my jars, so put your 10 jars down into the boiling water - it helps to hold your jar on the end of a wooden spoon, then lower it down slowly.  
9. After 3-5 minutes sanitizing, you are ready to pack.  Use your jar lifter to bring out 1 jar and pour the boiling water back into the canner.  Set it on a dry washcloth or towel near your stove, relish, lids and rings.  Use a funnel and ladle to fill your jar to about halfway up the threads - leaving 1/2" headspace.  If your relish is chunky, run a chopstick up and down the inside a few times to release bubbles.
10. Wipe the rim with a wet washcloth, use the magnetic lid lifter to bring a lid out of the hot water, place on jar and add a ring - only fingertip tight.  Set the packed jar on the counter near your waterbath.
11. Fill all jars the same way - I got 9 half-pints from my batch.  I always prep an extra jar or 2 just in case.
12. Add your jars to the waterbath, then wait for it to return to a good rolling boil.  Time it for 10 minutes.
13. Remove jars to a thick towel or cooling rack - they must not touch, and need to be undisturbed for 12 hours.
14. After 12 hours, check for seal - the lid should not pop up and down.  Any that are not sealed may be reprocessed, or just stored in the fridge and eaten first.

Eat on hotdogs, burgers, brauts, chips - anything!

Garlic Dill Pickles - for 12 pints

This recipe is from Joel Johnson's mom, Debbie.  It makes crisp, crunchy dill pickles - sliced or whole!!

Helpful Utensils:
Funnel
Ladle or Measuring Cup
Magnetic lid Lifter
Jar Lifter

Stovetop:
3qt water
1qt apple cider vinegar
1 cup canning/pickling salt (or plain non-iodized)
Bring to a boil, reduce to a simmer.  Pack jars while simmering.

Jars:
12 pint jars, lids and rings
8-12 cucumbers (depending on size) well scrubbed
12 cloves of garlic, peeled and sliced in half
fresh or dried dill heads - see note in recipe

Prep:
Bring pickling liquid to a boil, reduce to a simmer.


Bring water bath canner to a boil.  This recipe processes quickly, so I just used my biggest stock pot and worked in batches.

Wash jars and lids thoroughly.  Place jars in boiling canning-water for a few minutes to sterilize, then remove to a thick towel to cool.  Bring a small saucepan of water to a boil, turn off, and place lids in the water to sterilize and remain clean.

For dill - Dill flowers are not as strongly flavored as dill seeds.  If you have flowering heads, use about 1 whole head per jar.  If your dill heads have already gone to seed, break off about 4 small seed-stalks per jar.

Slice your cucumbers (see below for whole pickle instructions) and be sure to discard the stalk and flowering ends.

Packing:
Place a few slices of cucumber on the bottom of a jar.  Add 1/2 the dill and 1/2 a piece of garlic (if you are using 1 whole head, try to tuck it down the side of the jar - it's pretty!)  Fill the jar to the bottom of the threads with cucumber slices.  Try to alternate the slices so they are not stuck together in stacks - there needs to be room for the liquid to circulate.   Add the other 1/2 of the garlic and dill on top.

Use the funnel and a ladle to add simmering pickling liquid to the jar.  Fill to about 1/2 way up the threads - leaving around 1/2" headspace.  Be sure the cucumbers are under the liquid - remove a slice or 2 if necessary.

Use a wooden spoon handle, chopstick, or other long thin utensil to slide up and down around the inside of the jar to remove bubbles stuck between the slices.  Press the cucumbers down to push them under the liquid again.

Wipe the rim with a hot, wet washcloth, place a hot lid on top, and tighten the ring finger-tight.  Do not over tighten.

Processing:
Place jars (as many as you can fit) into the boiling water canner.  Once water has returned to a rolling boil, time for 5 minutes.  Use the jar lifter to remove jars to a thick, folded towel or a cooling rack.  Be sure the jars are not touching, and will not get splashed by water, or need to be moved for 12 hours.  After 12 hours, check for seal by tapping the top with a spoon or your fingernail - it should have a high pitched ring, not a dull thud.  The top should be flexed down toward the jar, and should not move when pressed.  Any un-sealed jars can be re-processed within 24 hours, or just keep them in the fridge.

Curing:
Pickles should be allowed to cure for 8 weeks or longer before eating.  Mark the lid with process date and earliest opening date.

For Whole Pickles:
Follow the recipe exactly, except the whole pickles must be first soaked in ice water for a minimum of 2 hours, and up to 8 hours.  Be sure to trim off both ends (the stem is tough, and the blossom end can harbor bacteria)

NOTE - The USDA recommends processing pickles for 15 minutes.  This original recipe states 5 minutes only.  Personally, I feel confident that the amount of vinegar and salt will preserve the pickles and make them safe to eat - the processing is only to make the jar air-tight enough to prevent new bacteria from entering the jar.  If you process for 15 minutes, the pickles may or may not retain their crunch.  Proceed as your conscience dictates.