Category Archives: canning

Homemade Stock/Broth Plus How to Can

Beef Broth Homemade

Some people might call me crazy for saving beef bones, chicken bones and vegetables.  You might ask what in the world do you do with all these bones and veggies that most people would throw away.  First I freeze them until there is enough to fill up two crock pots.

There is nothing like homemade stock or Broth.  Plus there is one less item that goes into the grocery cart.  Yes, I save money anyway possible.  Plus feeding my family healthy without any preservatives is always a win in my books.

I will give you the how to on making beef broth or stock.  The instructions are the same for making beef, chicken or vegetable stock or broth.

Place beef, chicken bones or vegetables in large stockpot or crock pot.
Add salt and pepper if using.  (I don’t it is up to you.)
Add 1 to 2 Tablespoons apple cider vinegar.  (This helps break down the bones.)
Cover with cold water and bring to a simmer or set crock pot on low and let it go over night.
Allow the stock to simmer 8 to 24 hours.  I let mine go over night.
Remove bones or vegetables and skim for impurities.
Place in refrigerator and let the fat harden.
Remove the fat.
Pour the stock into a large clean stockpot and bring to a boil.

You may pour the stock into freezer containers and freeze to use later.

I like to can mine in quart jars.  It frees up space in my freezer for more bones.

Canning Stock/Broth

Wash and sterilize your jars, rings and tops.

Once the stock has reached a full boil, ladle into jars..
Leave one inch head space.
Wipe the tops and side of the jars making sure they are clean.
Place lids and rings on jars.
Process pints for 20 minutes at 10 pounds of pressure.  Quarts for 25 minutes at 10 pounds of pressure.

Tips:  Veggies for stock I use are onions, carrots, celery, garlic etc.  Seasonings you might try using are dried thyme, rosemary, sage and fresh cracked black pepper.

Now go enjoy your homemade stock/broth in all your favorite recipes.  ENJOY!



Peaches Canning/Freezing

Peaches Canning/Freezing
Peaches Canning/Freezing

Plump fresh peaches are in season.  Friday evening we picked our peach tree.  Saturday morning we spent all morning canning our fresh peaches.  Free fruit to enjoy anytime we desire.  I like to can my peaches, some enjoy freezing their peaches.  I just don’t have the freezer space.  Included are instruction for both.

2 to 3 pounds peaches per quart

Preparing peaches:  Wash peaches.  Bring a pot of water to boiling point.  Places your peaches in the boiling water for 60 seconds.  Immediately place peaches in cold water.  Slip the peel off the peaches.

Cut peaches in half and remove the pit.  I continue cutting m peaches into quarters slices.  Place your peaches in a large bowl and treat them with lemon juice or fruit preserver to keep from darkening.

Wash and sterilize your canning jars, lids and rings.  I raw pack my peaches.

Drain your peaches and pack them into your jars. Be sure to leave 1/2 inch

Peaches ready to go in the jars.
Peaches ready to go in the jars.
Peaches Canned and ready to be stored.
Peaches Canned and ready to be stored.

head space.

Now you want to make a simple syrup to cover your peaches in the jars.  You can choose a light, medium or heavy syrup.  Here are the directions to make your simple syrup.

Light syrup:  2 1/4 cups sugar, 5 1/4 cups water which makes 6 1/2 cups syrup.
Medium syrup:  3 1/4 cups sugar, 5 cups water which makes 7 cups syrup.
Heavy syrup:  4 1/4 cups sugar, 4 1/4 cups water which makes 7 cusp syrup.

Make your choice of syrup and keep it hot.  Ladle syrup into your jars filled with peaches.  Take handle of wooden spoon and remove any air bubbles.  Make sure the rims of your jars are clean.  Place sterilized caps and rings onto your jars.

Using your water bath canner process quarts 25 minutes in boiling water canner.  Pints process 20 minutes.

TIP:  For left over peach juice, you can freeze it.  I like to make a simple syrup out of the peach juice and make Peach Lemonade.

Freezing Peaches:

Wash peaches.  Following the steps above for slipping or removing the skins off the peaches.

Remove pit and cut into slices or leave as halves.

Sprinkle with lemon juice or fruit preservative to keep from darkening.

Place peaches on cookie sheet.  Don’t let them touch.

Place in freezer for 1 to 2 hours.  You want your peaches completely frozen.

Remove peaches with a spatula and place in freezer bags or plastic freezer containers.

Enjoy some peach smoothies later this fall and winter.  ENJOY!

Jalapeno Peppers Canning

How to Can Jalapeño Peppers
How to Can Jalapeño Peppers

We love fresh jalapeños and wait every year for those fat little green peppers to appear in the garden.  Quickly summer is over and I am back to buying store-bought jar pickled jalapeños.

Well if you know anything about me and the way we live, that just doesn’t work.  First I am spending money buying something I can make, second I don’t know what goes in those jars.  Sure they list stuff, half the time a person wouldn’t know what most of the ingredients are.

This year we are canning our own pickles jalapeños to be used in making cheese, flat breads, soups, all my Mexican dishes and who knows what else.

First sterilize your jars, lids and seals.  If you have a dishwasher run them through the hottest cycle setting.

2 quarts jalapeno peppers
3 cups white vinegar
3 cups water
1/2 teaspoon pickling spice for each jar
1 clove garlic for each jar peeled but left whole.  (used 1/2 teaspoon dried garlic)

Wearing gloves clean out the seeds from the peppers after cutting off the tops.  Slice pepper into rings (can leave whole after cleaning).

Place jalapeños into sterilized jars leaving 1/2 inch space at the top.

Combine water and vinegar.  Heat to simmer.  Don’t boil.

Pour vinegar and water into jars so jalapeños are covered.

Add pickling spice and garlic to jar.

Using a knife run it along the side to release any air bubbles.

Wipe rim of jars.

Add lids and rings.

Process in a water bath.  Pints 10 minutes.  ENJOY!



Freezing Corn

Canning Corn
Canning Corn

Sweet Corn season is in full swing.  We enjoy eating this treat while the season lasts.  If you know how and take the time to freeze your own sweet corn the season never has to end.

A big shout out to my wonderful neighbors who provided my family with sweet corn this year.

Make a family event out of processing your corn.  Call up some friends and let everyone share in the process.  Everyone goes home with sweet corn to put in their freezer.

I have two other motivates for putting up my own corn.  One more item that doesn’t go in my shopping cart which save me money.  Two I know what isn’t added to my corn.  Nothing it is pure corn.  Okay there is a third, this is part of our rotating food storage for the year.

Husk and trim the ears.  Remove the silks and wash ear of corn.

In a large stock pot bring water to a boil.  Add your corn and blanch for 5 to 6 minutes.

Cool corn.

Cut corn off the cob.  I use my electric knife, letting it fall into a big bowl.

Pack corn into freezer bags, freezer jars or freezer containers.

Seal, label and freeze.  See how easy that is.

Freezing whole corn on the cob:  Blanch whole ears for 6 minutes.

Cool corn.

Dry ears of corn and place in freezer bags.

Seal, label and freeze.

Now you have a choice you can freeze your corn whole or cut it off the cob.

Freezer Bags Full of Fresh Corn
Freezer Bags Full of Fresh Corn

TIP:  Lay your freezer bags flat and spread out the corn in the freezer bag.  This way you can stack the bags and they will take up less space in your freezer.  ENJOY!

BlackBerry Jam Plus BlackBerry Scones

BlackBerry Jam
BlackBerry Jam

Mother Nature has blessed us with several patches of blackberries.  Getting to those berries can be tricky.

First dress appropriately, which mean long sleeves, pants and tall socks.  Tuck you pant legs inside some sturdy shoes or tie your pant legs so no bugs or the ever-present poison ivy can intrude and touch your skin.

Second wear a hat.

Third don’t forget the bug spray.

Now go have a wonderful family outing picking fresh blackberries and try to talk the kids out of eating as many as they pick (hubby included).

After this fun family adventure we arrived home with ice cream buckets of blackberries.  Now what do we do with them.  For those of you less adventurous head out to your local farmers market and pick some up.

First gently spray to wash the blackberries.  Let them drain and dry some.

Blackberry Jam

9 Cups crushed blackberries
6 cups sugar
1 box sure gel or 1/3 cup pectin (I purchase my pectin by bulk in powder form)

Combine blackberries and sugar in a large pan.  Over medium heat stir berries and sugar until dissolved.  Bring to a rolling boil.  Stir often so nothing sticks.

Add pectin and boil for 1 minute.

Place in sterile jars.  Wipe rim of jar to be sure it is clean and add lid and ring.

Place in boiling water bathe.  Process for 15 minutes.

Remove jars onto towel and let cool.  Wait for the pinging sound of your jars sealing.  ENJOY!

Onto Blackberry Scones

3 Cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch cinnamon and nutmeg
3/4 cup cold butter
1 cup buttermilk
1 cup blackberries

Heat oven to 400 degrees.

In a large bowl add flour, sugar, baking powder, baking soda, cinnamon and nutmeg.  Stir to combine.

Cut in butter until resembles crumbs.

Stir in buttermilk.

Add blackberries.

Grease scone pan or cast iron skillet.

Bake 14 to 20 minutes.

Sprinkle with Turbinado sugar is desired.  ENJOY!



Canning Baked Beans

Canning Baked Beans
Canning Baked Beans

After using the last of my baked beans this weekend, it was time to break out the pressure canner.  Heading to my food storage stash of beans, all I had to do was measure out one pound of beans.  Let the beans soak overnight so you will be ready to start bright and early the next day.

Here is what you will need.
1 pound navy beans
2 Tablespoons brown sugar
1/2 cup molasses
1 1/2 teaspoon powdered mustard
1 teaspoon salt
1 teaspoon black pepper
2 cups ketchup
1 cup maple syrup
2 cups water
1/2 cup white vinegar

Soak beans overnight.  Drain and cover beans with fresh water.  Cook until soft.  In a saucepan mix 2 cups water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard  and brown sugar.  Bring to a slow boil.

Sterilize your jars, rings and lids.

Fill jars 3/4 full with beans.  Pour sauce into jars.  pressure can 11 pounds.  Pint jars 65 minutes and quart jars 75 minutes.

Feels so good to have 14 quart jars of canned baked beans waiting for me to use in my pantry.  ENJOY!

Canning Chicken

Canning Chicken

Do Not Be Afraid of Canning Chicken!  If you are like me, when a great deal comes along, well you can’t pass it up.  I purchased a 60 pound box of chicken for 89 cents a pound.  What does a person do with 60 pounds of chicken.  Drag out the pressure canner and can chicken of course.

This simplifies my life.  When I need to make a meal to deliver to someone in need.  Chicken and noodles is my go to meal.  Since the chicken is cooked and ready to eat, a quick meal is a breeze to throw together on those busy nights, or I forgot to take something out of the freezer.  Meal preparation is cut in half.  Great for food storage!

You must have a pressure canner to can meat.

  1.  Prepare your jars, rings and lids.  Jars should be washed and rinsed in Hot Water.  Sterilize your rings and lids by boiling in hot water for 1 minute.  Drain and set aside.
  2. Cut you raw chicken into chunks that will fit into your jars.
  3. Bring a pot of water to a rolling boil on the stove.
  4. Fill jars with raw chicken to just under 1 inch rim.
  5. Fill jars with hot water so chicken is completely covered.  Don’t go over the 1 inch rim on jar.
  6. Wipe rim of jars to remove any chicken or water that may have gotten on the rim and around where you screw on the ring.
  7. Place lid and rings on jars.
  8. Can at 10 pounds pressure.  Quart jars process for 1 1/2 hours, pint jars for 1 1/2 hours.
  9. Make sure all jars are sealed before storing.

Black Beans Canning


Don’t be put off by canning dried beans.  Use any variety of dried beans, pinto, black beans, navy, kidney etc.  Beans are a great source for protein.   They make the perfect food storage item.  Cut your  grocery bill by serving beans along with your meat or replace the meat with dried beans.

Directions for canning all dried beans are the same.  One of the reasons I love to pressure can dried beans is for the convince.  Some days I just don’t have time to soak and cook a pot of beans.  On those busy days opening a pint jar of beans is fast and convient.  Plus one more item marked off my grocery list.

  1.  Soak 1 pound of beans overnight in water.
  2. Drain beans.
  3. Place beans in pot and cover completely with water.  Cook over medium heat for 30 minutes.
  4. Sterlize your jars, rings and lids.
  5. Drain beans.  Pack hot beans into jars.
  6. Pour boiling water into jars to cover beans.  Leave 1 inch headspace.
  7. Pressure can pints at 10 pound pressure for 1 hour and 15 minutes.  Quarts for 1 1/2 hours.


American Pressure Canner

American Pressure Canner
American Pressure Canner

My life would not be complete without this American Pressure Canner.  This pressure canner has the ability to double stack.  Saving time and energy.  Processing 14 pints of green beans all at once is an option I enjoy.

Thousands of pounds of food has been processed in this canner.  It is 34 years old and has never given me any problems.  Personally my preference is a dial over the rattle.  Doesn’t matter which one you choose.

The cost was $75.00 way back when we purchased our canner.  Which was a tremendous amount of money for us to spend at the time.  Prices have went up.  Trust me, the cost will be worth every dollar you spend.

This canner has fed my family year around.  Thank you American Pressure Canner for taking such good care of my family.

Apple Butter 101

Apple Butter
Apple Butter

Apple season is here!  Yeah for apples.  There are so many things you can make with apples.  They make a wonderful food storage item.  So far we have made apple pie filling and apple juice.  We can’t leave out apple butter.

Mix and match your apples or use your favorite.  I water bath my apple butter, you can freeze this recipe if you don’t want to do any canning.

I usually make a lot of apple butter, for those of you who don’t need as much as I do, this recipe calls for 5 pounds of apples.  Increase everything if you want a larger batch.

5 pounds of apples
3 cups water
1/2 cup brown sugar
3 1/2 cups white sugar.  If your apples are really sweet please use less.
2 teaspoons of cinnamon
1 teaspoon allspice and cloves

Wash all your apples.  Peel and core apples. (keep the peels and cores of apples to make apple cider vinegar, you can find the instructions on the blog.)

Slice apples into quarters and place in a heavy pot.  Add water and bring to a boil.  Turn down heat and simmer for 30 minutes or until apples are soft.  Stir occasionally.

Remove apples with a slotted spoon and place in blender, food mill or what you are using to make the apples into pulp.  Return apple pulp to your pot.  Add sugar and stir to dissolve.  Add your spices.  Stir everything together.

Simmer until your mixture is nice and thick.  Stir to keep from scorching.

When your apple butter is at the thickness you want. Remove from heat.

Ladle into hot jars leaving 1/4 inch headspace.  If freezing ladle into your containers.
Clean rim of jars and add your lids and rings.

Process 10 minutes in water bath.

See how easy this is.  Now go make some apple butter, your family will thank you.