By April Reese
University of Georgia
In the spring and summer, vegetables from gardens can keep you
canning or freezing until you wear out. But by the time winter
comes, you may be ready to try some different preserves.
New recipes from the Center for Home Food Preservation can make
canning a fun, delicious activity to add flavor and spice to the
winter, says Elizabeth Andress, director of the center.
“There are recipes perfect for people yearning to can in the
winter,” Andress said. “You don’t always have to can with fresh
fruits and vegetables. Some of those preserves also make nice
holiday gifts.”
Orange jelly
This recipe calls for frozen concentrated juice and powdered
pectin. It yields five or six half-pint jars of a flavorful
orange jelly for toast or biscuits on dreary winter mornings.
You’ll need:
- 12 ounces concentrated orange juice, thawed
- 2 1/2 cups water
- 4 1/2 cups sugar
- 1 box powdered regular pectin
Sterilize your canning jars by boiling empty, washed and rinsed
jars for 10 minutes in water. The easiest way to do this is to
stand empty jars up on a rack in a boiling-water canner filled
with clean water.
Measure the sugar and set it aside. Mix the juice and water in a
saucepan and stir in the powdered pectin. Bring the mixture to a
full boil over high heat, stirring constantly. Once it’s boiling,
stir in all of the sugar. Keep stirring and bring the mixture to
a full boil that can’t be stirred down. Let it boil hard for 1
minute, stirring constantly.
Remove it from heat and skim off the foam quickly. Pour the hot
jelly immediately into the hot, sterile jars, leaving one-fourth
inch of headspace.
Wipe the jar rims with a dampened paper towel. Adjust the
two-piece, metal canning lids. Process them in a boiling-water
canner for 5 to 15 minutes, depending on the altitude.
Easy hot sauce
If jelly isn’t your thing, try an easy hot-sauce recipe to spice
things up. It’s great for stirring into vegetables or cheese dips
and spicing up soups and chili. It yields four half-pint jars.
You’ll need:
- 8 cups canned, diced tomatoes, undrained
- 1 1/2 cups seeded, chopped Serrano peppers
- 4 cups distilled white vinegar (5 percent)
- 2 teaspoons canning salt
- 2 tablespoons whole mixed pickling spices
Wear gloves when handling, cutting and seeding hot peppers or
wash your hands thoroughly with soap and water before touching
your face or eyes.
Start by washing half-pint canning jars. Keep them hot until
you’re ready to use them. Prepare lids by the manufacturer’s
directions.
Place the mixed pickling spices in a spice bag and tie the ends
firmly. Mix all ingredients in a Dutch oven or large saucepan.
Bring them to a boil, stirring occasionally. Let them simmer for
20 minutes or until the tomatoes are soft.
Press the mixture through a food mill. Return the liquid to the
pot and boil it for 15 minutes. Then pour it into the clean, hot,
half-pint jars, leaving 1/4 inch headspace.
Remove air bubbles and adjust the headspace if needed. Wipe the
jar rims with a damp paper towel to remove any residue and apply
two-piece metal canning lids.
Process the hot sauce in a boiling-water canner for 10 to 20
minutes, depending on the altitude. Allow it to cool undisturbed
12 to 24 hours and check the seals.
More recipes
For more winter recipes, specific process times for your altitude
or tips on year-round preservation, visit the Center for Home
Food Preservation Web site at homefoodpreservation.com.
The center is hosted by the University of Georgia College of
Family and Consumer Sciences.
(April Reese is a writer for the National Center for Home Food
Preservation with the University of Georgia College of Family and
Consumer Sciences.)
