Learning to preserve one’s harvest for use year-round is an essential craft. With the wide variety of uses for preserved produce, the homesteader will find Backyard Farming: Canning & Preserving the right guide to make their experience with home preserving is a success.
Here are some simple recipes from the Backyard Farming: Canning & Preserving:
Raspberry Jam
Makes 7 half-pint jars
Ingredients:
5 cups raspberries
1 (1-3/4 oz.) package powdered pectin
7 cups sugar
Directions:
Prepare jars, lids, and hot water bath canner. Crush the raspberries by hand so they are very juicy and place in a large stainless steel saucepan. Whisk in powdered pectin until dissolved. Bring the mixture to a boil over high heat, stirring constantly. Add sugar. Bring mixture to a full rolling boil, stirring constantly. Continue the rolling boil for 1 minute. Remove from heat and skim off any foam. Using a ladle and a funnel, spoon hot mixture into prepared, sterile jars. Leave 1/4-inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly. Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 10 minutes. Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Apple Preserves
Makes 6 half-pint jars
Ingredients:
6 cups apples, sliced, peeled, and cored
1 cup water
1 tablespoon lemon juice
1 (1-3/4 oz.) package powdered pectin
1/2 cup thinly sliced and seeded lemon
4 cups sugar
2 teaspoons nutmeg
Directions:
Prepare jars, lids, and hot water bath canner. Place apples, water, and lemon juice in a large stainless steel saucepan. Bring mixture to a boil over high heat. Cover and simmer over low to medium heat for about 10 minutes, stirring occasionally. Remove mixture from the heat and whisk in powdered pectin until dissolved. Bring mixture to a boil over high heat, stirring constantly. Add lemon slices and sugar, stirring until sugar is dissolved. Return mixture to a full rolling boil, stirring constantly. Continue the rolling boil for 1 minute. Remove from heat and skim off any foam. Stir in nutmeg. Using a ladle and a funnel, spoon hot mixture into prepared, sterile jars. Leave ¼ inch head space and remove air bubbles. Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly. Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes. Turn heat off, remove jars, and cool overnight. Remove outer lid and store.
Whether an urban, suburban, or rural setting, the Backyard Farming series provides simple instruction and essential information in a convenient reference for homesteaders everywhere.
ABOUT THE SERIES
Backyard Farming is a series of easy-to-use guides to help urban, suburban, and rural dwellers turn their homes into homesteads. Whether planning to grow food for the family or for sale at the local farmers market, Backyard Farming provides simple instruction and essential information in a convenient reference.
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BACKYARD FARMING: CANNING & PRESERVING
978-1-57826-534-3, $5.95 paperback
978-1-57826-539-8, $5.99 ebook
Publication date 10/28/2014.
New from Hatherleigh Press.
Distributed through Random House.
Available wherever books are sold.
