canningpreserving

The juice of green and red peppers boils down to make this flavorful jelly that pairs deliciously with numerous sweet and savory recipes.

MCP® Pepper Jelly

juice

water

HEINZ Apple Cider Vinegar

box MCP Pectin

butter

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and halve peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups of the prepared peppers into large saucepan. Add water and vinegar. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour pepper mixture into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.

Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CERTO Pectin Liquid makes cooking homemade jelly so quick and easy. Try using it to make this Cooked Strawberry Jelly recipe today. It's the perfect jelly to spread onto toast slices or warm scones.

Cooked Strawberry Jelly - CERTO Liquid

prepared juice (buy about 10 cups strawberries)

lemon juice

sugar

pouches Certo Liquid Pectin

Crush strawberries, one layer at a time. Place prepared strawberries in jelly bag; hang and let drip into bowl until dripping stops. Press bag gently to remove any remaining juices. Measure exactly 3-3/4 cups prepared juice into large saucepan. Stir in lemon juice. Add sugar; mix well. 

Bring to full rolling boil on high heat; cook 1 min., stirring constantly. Remove from heat. Immediately stir in liquid pectin. Stir and skim foam for 5 min. 

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Cover with lids. Let stand at room temperature 24 hours or set.

I have been making these for 25 years or better & you can either just eat them straight from the fridge or use in chili or other dishes. I use them in chili, Italian soup, goulash, eat as a cold veggie at meals when we don't have fresh ones.

You could buy them in the stores  but I never could find a recipe to can them myself so...

CANNED STEWED TOMATOES

tomatoes

bell peppers, any color

onions

minced garlic

celery

salt

Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB &amp; Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.

CERTO Grape Jelly

pouch CERTO Fruit Pectin

Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.

Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!

CERTO Strawberry-Pineapple Jam

fruit

(8 oz.) crushed pineapple

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.

Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Get a perfect set every time with this strawberry freezer jam recipe. 30 minutes of prep today yields four cups of CERTO® Strawberry Freezer Jam tomorrow.

CERTO® Strawberry Freezer Jam

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.

Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! When plum season's here and they're ready, this plum jam recipe is the one to make.

CERTO Plum Jam Recipe

Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.

Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

With the heat this summer our tomato plants quit producing anything, but we left them to grow anyway. Well, when the weather broke, they started blooming like idiots and setting tomatoes like crazy. Unfortunately, it was too late in the season for them to develop and ripen before getting frozen. So here is our tomato crop for the summer. LOL

Piccalilli or Green Tomato Relish

quart(s) cored and chopped green tomatoes (about 32 medium)

quart(s) chopped cabbage (1 lg head)

green peppers

carrots

cup(s) canning salt

cup(s) brown sugar

tablespoon(s) mustard seed

tablespoon(s) celery seed

tablespoon(s) horseradish

cup(s) white vinegar

LETTING

Put your bounty of Concord grapes to good use when you make this CERTO Grape Freezer Jelly. This better-than-store-bought jelly keeps conveniently in your freezer. Free up shelf space when you make this tasty treat.

CERTO Grape Freezer Jelly

Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix remaining 2 Tbsp. water and the pectin in small bowl. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

This is maybe the most addictive mixture I have ever found. Good to eat with just saltine crackers. It's a good way to use those end of the garden peppers that everybody always has way way too many of. Be warned, this stuff is like crack in a jar, once you start you can't stop till the jar is empty.
Enjoy

Peppers and Wieners

apple cider vinegar

garlic

cup(s) splenda or sugar

olive oil

cup(s) Italian salad dressing

ketchup

beef

banana peppers cut into 1/2-3/4 inch chunks

This turned out great. I used smoked sausage instead of hot dogs and I used a whole small head of cabbage chopped in big pieces then added 4 cups of jalapeños to the mix. We put it in a water bath for 15 minutes and they all sealed very quickly after we put them out on the counter. The flavor is a very strong vinegar taste by itself but on top of rice it's perfect.

Top 10 canningpreserving recipes from across the web

The most viewed canningpreserving recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

MCP® Pepper Jelly

Cooked Strawberry Jelly - CERTO Liq...

CANNED STEWED TOMATOES

CERTO Grape Jelly

CERTO Strawberry-Pineapple Jam

CERTO® Strawberry Freezer Jam

CERTO Plum Jam Recipe

Piccalilli or Green Tomato Relish

CERTO Grape Freezer Jelly

Peppers and Wieners

Top 10 canningpreserving recipes from across the web

The most viewed canningpreserving recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

MCP® Pepper Jelly

Cooked Strawberry Jelly - CERTO Liq...

CANNED STEWED TOMATOES

CERTO Grape Jelly

CERTO Strawberry-Pineapple Jam

CERTO® Strawberry Freezer Jam

CERTO Plum Jam Recipe

Piccalilli or Green Tomato Relish

CERTO Grape Freezer Jelly

Peppers and Wieners

The most viewed canningpreserving recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine