Jams & Jellies

Favorites:
Apricot Jam
Pepper Jelly
Plum Jam


use Pectin - follow directions it has to prepare the jam/jelly

heat canning lids in frying pan - also put jars inverted in pan to heat jars

after filling jars, twist lids on snuggly then let sit upsidedown for 5 minutes. Then turn right side up.

Canning Peaches

- peel skins off peach es
- load jars w/ peach halves or pieces
- add 1/4 C of sugar
- add hot water to fill jars

- cover jars with 2 inches of water,
hot water bath for 40 min (with Utah's altitude)
hot water bath for 30 min (with altitude below 1000 ft)

Canning Carrots

Carrots
-peel & dice carrots
-heat lids & bottles in hot water
-pack bottles
- add 1 tsp salt
- fill w/ boiling water
- fill pressure cooker, put jars 1 inch deep in water,
- blow steam with lid on for 10min
- cook @ 10 lbs pressure for 30min

Canning Tomatoes

Tomatoes
-heat lids in hot water
-peel tomato skins
-dice & stuff in jar, if not full, fill with hot water
-add 2 T lemon juice & 1t. salt (mix in)
Do one of the following :
-fill steam canner,cover jars with 2 inches of water, hot water bath for 90min