Willow Creek Homestead ❤️
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Home canned marinara 🍅 I do things a bit different but here is the standard recipe ⬇️ Recipe: Tomatoes, cored Citric acid or bottled lemon juice Salt (optional) Dried herbs (optional) Wash and sort tomatoes, removing any bruised or discolored product. Quarter 6 tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining canning tomatoes. When all tomatoes have been added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes. Remove from heat. Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by at least one-third for a thin sauce. For a thicker sauce, cook until reduced by half. Before filing each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below: Pint: • ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice Quart: • ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice Add salt (optional) in the quantity specified below: • Pint: ½ tsp • Quart: 1 tsp Add dried herbs (optional) to each jar. Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5 lbs of tomatoes. #canning #canningrecipes #canningtiktok
Willow Creek Homestead ❤️213,800 görüntüleme • 1 yıl önce
🌶️ Homemade Canned Pepper Jelly If your garden is overflowing with peppers, this is one of my favorite ways to preserve them! This sweet and spicy pepper jelly is delicious over cream cheese with crackers, on sandwiches, or even used as a glaze for meat. 🫑 Ingredients: * 4 cups finely chopped peppers (mix hot and sweet peppers however you like) * 1 cup apple cider vinegar or white distilled 5% acidity * 5 cups sugar * 1 box powdered pectin (1.75 oz) 🫙 Directions: 1. Finely chop your peppers. 2. Add peppers, vinegar, and pectin to a large pot. 3. Bring to a full rolling boil 4. Stir in the sugar and boil for one minute 5. Ladle hot jelly into clean, hot jars, leaving ¼-inch headspace. 6. Process in a boiling-water canner for 10 minutes 🔥 DON’T WANT IT HOT? No problem! Use the exact same measurements, but replace all of the hot peppers with sweet bell peppers for a delicious sweet pepper jelly with zero heat. Save this recipe for later because pepper jelly makes the PERFECT addition to your pantry! ❤️🌶️ #PepperJelly #Canning #HomeCanning #PreservingTheHarvest #GardenToTable
Willow Creek Homestead ❤️13,800 görüntüleme • 2 ay önce
How to make sweet garlic chili sauce 🥰 Recipe: 6 cups apple cider vinegar or white distilled (5% acidity) 6 cups granulated sugar ½ cup chili flakes ½ cup garlic (peeled and chopped) 1 tbsp salt 1 tbsp soy sauce 1 ½ tsp dried ginger 2-3 tbsp dry pectin or ClearJel (cook-type) Combine all ingredients besides sugar in a stock pan and bring to a boil. Once at a boil add the sugar and bring back up to a boil until consistency you like is achieved. This can take up to 5 minutes. Leave 1/4 inch headspace and process for 10 minutes ❤️ #canning #canningandpreserving #dippingsauces #canningrecipes
Willow Creek Homestead ❤️15,600 görüntüleme • 9 ay önce
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