Canning Foods

40 Canning FoodsRemove from heat; skim off foamquickly. Pour jelly immediately intocontainers. Adjust lids and process inboiling waterbath for 5 minutes.Dewberry JellyFollow directions for makingblackberry jelly.Crab Apple JellyYield: 5 half pints.4 cups crab apple juice (about 3pounds crab apples, 3 cups water)4 cups sugarTo prepare juice: Select firm, crispcrab apples, about one-fourth underripe,the rest fully ripe. Sort, wash andremove stem and blossom ends; donot pare or core. Cut apples into smallpieces. Add water, cover and bring toboil on high heat. Reduce heat andsimmer for 20 to 25 minutes, or untilcrab apples are soft. Extract juice.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point* of water or untiljelly mixture sheets from a spoon.Remove from heat; skim off foamquickly. Pour jelly immediately into hotcontainers. Adjust lids and process inboiling waterbath for 5 minutes.Grape JellyYield: 3 to 4 half pints.4 cups grape juice (about 3½ poundsConcord grapes, ½ cup water)3 cups sugarTo prepare juice: Select aboutone-fourth underripe and three-fourthsfully ripe grapes. Sort, wash and removegrapes from stems. Crush grapes,add water, cover and bring to boil onhigh heat. Reduce heat and simmer for10 minutes. Extract juice.To prevent formation of tartratecrystals in the jelly, let juice stand ina cool place overnight, then strainthrough two thicknesses of dampcheesecloth to remove crystals thathave formed.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point* of water or untiljelly mixture sheets from a spoon.Remove from heat; skim off foamquickly. Pour jelly immediately into hotcontainers. Adjust lids and process inboiling waterbath for 5 minutes.Plum JellyYield: 3 to 4 pints.4 cups plum juice (about 3½ poundsplums and 1½ cups water)3 cups sugarTo prepare juice: Select aboutone-fourth underripe and three-fourthsfully ripe plums. Sort, wash and cutinto pieces; do not peel or pit. Crushthe fruit, add water, cover and bring toa boil on high heat. Reduce heat andsimmer for 15 to 20 minutes, or untilfruit is soft. Extract juice.To make jelly: Measure juice into akettle. Add sugar and stir well. Boil overhigh heat to 8 degrees F (4 degrees C)above boiling point of water or untilmixture sheets from a spoon. Removefrom heat, skim off foam quickly. Pourjelly immediately into hot containers.Adjust lids and process in boilingwaterbath for 5 minutes.*The boiling pointof water in mostareas of Tennesseeis 212 degrees F(100 degrees C).JamsTo distribute fruit through syrupin the finished product, stir mixturegently at frequent intervals, oftenremoving it from the heat. This helpsprevent fruit from rising to the top.In testing jams for doneness, cookmixture to a temperature of 9 degrees F(4 degrees C) above the boiling point*of water. Or, use the refrigerator testsuggested for jelly on page 38. Whenjam has partially thickened, allow foradditional thickening as it cools.Blackberry Jam4 cups crushed blackberries4 cups of sugarTo prepare fruit: Sort and wash berries;remove any stems and caps. Crushberries.To make jam: Measure crushedblackberries into a kettle. Add sugarand stir well. Boil rapidly, stirring constantlyor until mixture thickens.Remove from heat; skim and stiralternately for 5 minutes. Pour intohot jars; adjust lids. Process in boilingwaterbath 5 minutes. Yield: 4 to 5 halfpintjars.Peach JamYield: 4 to 5 half-pint jars.4 cups crushed peaches (tart variety)3¼ cups sugarCombine crushed fruit and sugar.Heat slowly in a heavy saucepan untilboiling. Boil rapidly until thickened,about 15 minutes. Stir frequently duringcooking to prevent sticking. Pourhot jam into hot jars; adjust lids andprocess into boiling waterbath – pints:10 minutes; quarts:10 minutes.