Hot Honey Pineapple Jelly

 Ingredients

4 cups pineapple juice (fresh or bottled unsweetened)
1 to 2 tbsp finely minced habanero or jalapeño peppers (adjust for desired heat level)
½ cup hot honey (or regular honey infused with chili/cayenne)
3 cups granulated sugar (or use a low-sugar pectin amount if preferred)
2 tbsp bottled lemon juice (to ensure safe acidity)
1 box (1.75 oz) standard fruit pectin (like Sure-Jell or Certo)
⅛ tsp butter (optional, to reduce foaming) 

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Instructions

1. Prepare the Canner and Jars

Wash half-pint (8 oz) jelly jars, lids, and screw bands in hot, soapy water.
Keep jars hot in simmering water until you are ready to fill them. Prepare your water bath canner with enough water to cover the jars by 1 to 2 inches. 

2. Combine the Base

In a large, deep stainless steel saucepan, combine the 4 cups of pineapple juice, lemon juice, minced hot peppers, and hot honey.
Whisk in the package of powdered pectin until dissolved. Add the optional butter to prevent heavy foaming.  

3. Boil and Add Sugar

Place the pot over high heat and bring the mixture to a hard, rolling boil that cannot be stirred down.
Gradually stir in the 3 cups of sugar.
Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove the pan from the heat and skim off any remaining foam with a metal spoon.

4. Jar and Process

Ladle the hot jelly into your hot 8 oz jars, leaving ¼ inch of headspace.
Wipe the jar rims clean with a damp paper towel dipped in vinegar.
Place the flat lids on top and screw the bands down fingertip tight.
Lower the jars into the boiling water bath canner. Process the half-pint jars for 10 minutes (adjusting for your local altitude if above 1,000 feet).
Turn off the heat, remove the lid, and let the jars rest in the water for 5 minutes before transferring them to a towel-lined counter to cool completely for 24 hours. 

Sweet and Sour Pineapple Jam

Sweet and Sour Pineapple Jam
INGREDIENTS

4 cups chopped fresh pineapple, from 1 large (2 lb / 1kg) pineapple

½ cup (120 mL) orange juice

½ cup (120 mL) water

½ cup (120 mL) apple cider vinegar

½ tsp (2 mL) salt

½ tsp (2 mL) chili powder or a pinch of cayenne (optional)

3 tbsp (45 mL) Ball® Low or No Sugar Needed Pectin (I used regular pectin)

1 cup (250 mL) sugar substitute (erythritol & stevia blend) ( used 1 cup honey and 2 cups sugar)




DIRECTIONS


FIRST, LET'S PREP!




Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.


NEXT, TIME TO COOK!




Combine pineapple, orange juice, water and vinegar in a medium saucepan. Blend, using an immersion blender, until pineapple is crushed (you can also do this step in the bowl of a food processor). Add salt, chili powder and pectin; bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.



Add sugar substitute all at once, stirring to dissolve. Return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat.


NEXT, LET'S CAN IT!




Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.



Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

From https://www.ballmasonjars.com/blog?cid=sweet-sour-pineapple-jam

Tomato Sauce

 

Standard Tomato Sauce


Quantity: For thin sauce – An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart.
For thick sauce – An average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 6½ pounds per quart.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Prepare and press as for making tomato juice. Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving ¼-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Table 1. Recommended process time for Standard Tomato Sauce in a boiling-water canner.
		Process Time at Elevations of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	35 min	40	45	50
	Quarts	40	45	50	55

 

Table 2. Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner
			Canner Gauge Pressure (PSI) at Elevations of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15	11	12	13	14

 

Table 3. Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Elevations
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	20 min	5 lb	10 lb
		15	10	15
		10	15	Not Recommended

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information

CARROT SALSA

CARROT SALSA

Yield: Approximately 4 pints

Ingredients:

6 cups chopped tomatoes

3 cups grated carrots

1 1/2  cups apple cider vinegar

1 1/4 cups brown sugar

1/2 cup chopped onion

1/4 - 1/2 cup chopped jalapeno peppers*

1 1/2 teaspoon salt

1/2 teaspoon black pepper (or to taste)

1/4 cup chopped cilantro (optional) X

Instructions:

1. Combine all ingredients except cilantro (if

using).

2. Bring to a boil over medium heat, stirring

occasionally.

3. Boil gently until thickened, approximately

45 minutes.

4, Ladle into clean jars.

5. Process in boiling-water bath for 15 minutes.

SUMMER SALSA

SUMMER SALSA

Yield: Approximately 4 pints

Ingredients: 

7 cups chopped tomatoes 

2 cups chopped cucumbers 

2 cups chopped banana peppers

1 cup chopped onion

1/2 cup chopped jalapeno peppers* 

1/2 cup apple cider vinegar 

1/2 cup packed finely chopped cilantro

1 tablespoon oregano

1 teaspoon salt 

Instructions:

1. Combine all ingredients in a medium saucepan.

2. Bring to a boil, stirring often.

3. Boil gently for 10-15 minutes, or until thickened.

4. Ladle into clean jars.

5. Process for 15 minutes in boiling-water

bath.