Yes, it really is this easy. Lets start. You'll need a basic canner, a jar lifter, and a canning rack. Of course, Silpoura Clip On Spout.
Bring a canner half full of water to a boil:simmer. Place jars in a large stock-pot cover with water; bring to a boil, and simmer 10minutes. Always use new lids. Place bands and lids in a large saucepan. Using a ladle, cover bands and lids with hot water to soften gaskets. Stand 10 minutes.
Remove hot jars from stockpot. One at a time, using jar lifter, and fill as directed in recipe.
Seal & Process
Wipe rims of filled jars. Cover at once with metal lids and screw on bands. Place jars in canning rick and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil, boil 10 minutes. Turn off heat and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids to not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.
Basic recipe for pickling okra, beets, baby purple carrots, radishes- whatever's coming in from the garden.
Cardamom-Plum Jam: Bring 4 lb. diced black plums and 2 cups of sugar to a light boil in a dutch oven over medium-high heat, stirring often, and simmer, stirring often, 5 minutes. Pour through a fine wire-mesh strainer into a bowl, gently pressing with a wooden spoon to squeeze hot juices. Reserve plum pieces. Return juice to Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Boil, stirring occasionally, 10-15 minutes or until syrupy and a candy thermometer registers 220. Add reserved plum pieces and any accumulated juices. Stir in 3 Tbs. fresh lime juice and 1 to 2 tsp. freshly ground cardamom. Bring to a light boil over medium-high heat, stirring often; simmer,s stirring often, 15 minutes. Skim off foam with a metal spoon, if necessary. Clip on your Silpoura and our hot mixture into 5 (8-ox.) hot sterilized jars, filling to 1/2 inch from top. Seal and process as directed.
Makes: 5 (8oz .) jars. Hands-On time: 1 hour.
Muscadine Jelly: Bring 5 cups sugar, 5 cups muscadine juice, and 1/2 tsp. butter to a rolling boil in a Dutch oven over medium-high heat, stirring constantly. Add 1/2 (6-ox.) package (1 pouch) liquid pectin; boil, stirring constantly, 1 minute. Skim off foam with a metal spoon, if necessary. Clip on your Silpoura and pour hot mixture into 8 (8-oz.) hot sterilized jars, filling to 1/2 inch from top. Seal and process in canner as directed.
Makes: 8 (8oz .) jars. Hands-On time: 20 min.
Free, Printable Canning Labels from A Sonoma Garden
If you love country living, the free labels found at A Sonoma Garden should be right up your alley. Here find four adorable styles of round labels for you to fill out featuring country-living style patterns of checkered red and white, tomatoes, vegetables and a cute green and white pattern that would look great on a jar of peaches or jam. Download the PDF, which features 12 labels.
Free, Printable Canning Labels from Grandma George
At Grandma George, find seven free, rectangular canning labels for you to fill out including two featuring gingerbread men, as well as a country bear, country crow, gingerbread heart, Raggedy Ann and a flower basket label. If you like what you see, you can also purchase an additional 30 labels.
Free, Printable Canning Labels from Country Clipart
If you'd prefer to label your food with a more relevant label, Country Clipart is the site for you. Here find 11 free labels for you to fill out including some featuring chips and salsa, cherries, apples and strawberries. After you have clicked on the image, simply right-click it and save it to your computer, where you can print it off.
Pickled Okra: Brush 4 1/2 lb. washed fresh okra lightly with a piece of nylon net or a brush to remove "fuzz". Trim stems from okra. Bring 8 cups apple cider vinegar, 1 cup water and 1/2 cup salt to a boil in a 4-qt. saucepan over medium heat. Pack half of okra vertically in 2 layers in 5 (1-pt) hot sterilized jars, filling to 1/2 inch from top. (First layer should be packed with stems down and the next with stems up.) Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. clip on Silpoura to saucepan and pour half of hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed. Repeat with 5 more hot sterilized jars. Seal and process as directed. Let stand at least 7 days before serving.
Makes: 8 cups. Hands-On time: 35 min.
Pickled Purple Carrots: Substitute 4 1/2 lb. purple carrots, tops removed, for okra. Cut carrots lengthwise in quarters. Prepare Pickled Okra recipe as directed, packing carrots in 6 (1-pt) hot sterilized jars. Seal and process ad directed, increasing boiling time In Step 3 of canning instructions to 15 minutes.
Makes:10 (1-pt.) jars. Hands-On time: 30 min.
Pickled Radishes: Substitute 5 lb. radishes, tops remove, for okra. Trim radishes; cut into wedges. Prepare Pickled Okra recipe as directed, packing radishes in 6 (1-pt.) hot sterilized jars. Seal and process as directed increasing boiling time in Step 3 of canning instruction to 15 minutes.
Makes:10 (1-pt.) jars. Hands-On time: 30 min.