Winter canning
Sterilize your canning jars by boiling empty, washed and rinsedjars for 10 minutes in water. The easiest way to do this is tostand empty jars up on a rack in a boiling-water canner filledwith clean water.Measure the sugar and set it aside. Mix the juice and water in asaucepan and stir in the powdered pectin. Bring the mixture to afull boil over high heat, stirring constantly. Once it’s boiling,stir in all of the sugar. Keep stirring and bring the mixture toa full boil that can’t be stirred down. Let it boil hard for 1minute, stirring constantly.Remove it from heat and skim off the foam quickly. Pour the hotjelly immediately into the hot, sterile jars, leaving one-fourthinch of headspace.Wipe the jar rims with a dampened paper towel. Adjust thetwo-piece, metal canning lids. Process them in a boiling-watercanner for 5 to 15 minutes, depending on the altitude.Easy hot sauceIf jelly isn’t your thing, try an easy hot-sauce recipe to spicethings up. It’s great for stirring into vegetables or cheese dipsand spicing up soups and chili. It yields four half-pint jars.You’ll need: Wear gloves when handling, cutting and seeding hot peppers orwash your hands thoroughly with soap and water before touchingyour face or eyes.Start by washing half-pint canning jars. Keep them hot untilyou’re ready to use them. Prepare lids by the manufacturer’sdirections.Place the mixed pickling spices in a spice bag and tie the endsfirmly. Mix all ingredients in a Dutch oven or large saucepan.Bring them to a boil, stirring occasionally. Let them simmer for20 minutes or until the tomatoes are soft.Press the mixture through a food mill. Return the liquid to thepot and boil it for 15 minutes. Then pour it into the clean, hot,half-pint jars, leaving 1/4 inch headspace.Remove air bubbles and adjust the headspace if needed. Wipe thejar rims with a damp paper towel to remove any residue and applytwo-piece metal canning lids.Process the hot sauce in a boiling-water canner for 10 to 20minutes, depending on the altitude. Allow it to cool undisturbed12 to 24 hours and check the seals.More recipesFor more winter recipes, specific process times for your altitudeor tips on year-round preservation, visit the Center for HomeFood Preservation Web site at homefoodpreservation.com.The center is hosted by the University of Georgia College ofFamily and Consumer Sciences.(April Reese is a writer for the National Center for Home FoodPreservation with the University of Georgia College of Family andConsumer Sciences.) 12 ounces concentrated orange juice, thawed2 1/2 cups water4 1/2 cups sugar1 box powdered regular pectin By April ReeseUniversity of GeorgiaIn the spring and summer, vegetables from gardens can keep youcanning or freezing until you wear out. But by the time wintercomes, you may be ready to try some different preserves.New recipes from the Center for Home Food Preservation can makecanning a fun, delicious activity to add flavor and spice to thewinter, says Elizabeth Andress, director of the center.”There are recipes perfect for people yearning to can in thewinter,” Andress said. “You don’t always have to can with freshfruits and vegetables. Some of those preserves also make niceholiday gifts.”Orange jellyThis recipe calls for frozen concentrated juice and powderedpectin. It yields five or six half-pint jars of a flavorfulorange jelly for toast or biscuits on dreary winter mornings.You’ll need: 8 cups canned, diced tomatoes, undrained1 1/2 cups seeded, chopped Serrano peppers4 cups distilled white vinegar (5 percent)2 teaspoons canning salt2 tablespoons whole mixed pickling spices