The Obsession with Canning

So, I'm going to try to keep a record of my canning adventures, especially this year, because for the first time, I actually have friends who want to know how I do what I've been doing.  So list is as follows (for this year)

Cherry Infused Vodka
Pineapple Infused Vodka
Strawberry Rhubarb Jam
Jalapeno Jelly
Rose Petal Jelly
Cowboy Candy (Jalapenos and pineapple)
Canned Peaches
Peach Pie Filling
Peach Pit & Peel Jelly

on deck:

Strawberry Rhubarb Pie Filling
Orange Rhubarb Jam
Lemon Rhubarb Jam?
Dilly Beans

Wow, after looking at the list, I'm a little shocked at how much I've done this year. My dad has begun calling me "Susie" in a very loving manner, and my kitchen has a giant water bath canner perpetually warming on the stove.  This since the first of August.  I don't know what part of me just love to can, but it's really no surprise to me that I've decided to obsess over it.  It's fairly easy and hard to mess up, but is precise enough that I feel special for knowing how to do it.

So, for myself, I'm going to keep track of my recipes this year, so I can find them again with ease.  I have a few recipes memorized because I've done multiple batches, so those are first.  The other ones I'll list shortly.  But for my first blog, this should look pretty good.

The Infused Vodkas are nothing more than pitted and cleaned fruit in Vodka.  Not processed.  They don't need to be, apparently, because the alcohol preserves the fruit.  I just put it downstairs, in a cool, dry place, for four weeks.  I give it a shake every few days.  Soon, I'll take out the fruit and strain the vodka.  I hope it's good.  It's interesting at the very least.  

 Strawberry Rhubarb Jam

4 cups strawberries, mashed slightly
4 cups rhubarb, chopped
4 cups sugar
1/4 cup lemon juice
1 box pectin

Combine fruit, pectin, and lemon juice in large pot.  Bring to a boil.  Boil 2 minutes, mashing fruit.  Add sugar.  Bring back to a boil and boil hard 1 minute.  Turn off heat and ladle into hot, sterilized jars.  Process 5 minutes in water bath.  Makes about 5 half-pint jelly jars.


Canned Peaches

Peaches (we did a whole box)
Sugar

Mix light syrup.  Light syrup = 1 cup sugar to 1 quart water.   Keep on stove just under a boil.   Peel and pit peaches.  Treat with citric acid.  I did this in the cold water bath used in my peeling process.  1 tsp. citric acid to 1 gallon of water.   Slice peaches and pack in jars, one jar at a time.  Ladle hot syrup into the jar and remove bubbles.  Set in canner to keep hot while packing other jars.  This prevents any more browning.  Process in boiling water 30 minutes for quart jars, 25 minutes for pints.


Peeling Peaches

Drop peaches in near boiling water for 5 minutes.  Do not boil.  Remove with slotted spoon and drop in ice water bath.  (I did this in the sink)  I added the citric acid to the cold water, so that way they were treated as I sliced them.  KEEP THE PEELINGS AND PITS!  I kept the peelings and pits and put them right into a sauce pan.


Peel and Pit Jelly

Pit and Peels from peaches
3 cups water
3 cups sugar
3-4 tbsp. lemon juice
1 package pectin

Boil pits and peels in 3 cups of water for 10 minutes.  Let steep for another 10 minutes.  Drain well and discard peelings and pits.  Be sure you have 3 cups liquid.  Add water if necessary.  Add lemon juice and pectin. Bring to a boil.  Boil 1 minute.  Add sugar and return to a boil.  Boil 1 minute.  Skim off foam and ladle into hot jars.  Process in water bath for 5 minutes.  Makes 5 half-pint jars.