"Can" You Dig It? I'm Back In Business!

My broken power cord came today.  I mistakenly said it was my battery, but it was my power cord that broke.

I do also need a new battery.   But at least I can use my laptop now.
Well, I did it.  I ventured into canning!  I have wanted to learn for a long time now.  This was the time.  My friend gifted me with a huge box of Zinfandel Grapes that were grown on her daughters orchard in Temecula.  They sell their grapes to a local winery.  They are small, and have seeds, but I thought I could still make some jellly with them.

I must have watched 25 different you tube videos on jelly making.  However, none gave instructions on how to do this using grapes with seeds.  I do NOT recommend that you do as I did!  Make it easy on yourself, and buy grapes WITHOUT seeds!  I had a MESS going, but was determined to make jelly!

At first I thought that I could remove the seeds, and still retain some of the grape skins for the jelly, but this was not possible.  I was about to give up, but then decided to go another route, and remove all seeds, skins, pulp, and strained, and strained, and strained the grapes, until my fingers were raw, and my feet ached from standing on my very unforgiving brick kitchen floor!

It was about 104 on this day.  I had to go and get my little bedside fan and roll my butcher block to allow for the fan to blow directly on me.  Finally, I wound up with just the juice from the grapes, and I was ready to begin the jelly making process.  I don't have the proper equipment for this, so I used a tall pot that I use for steaming tamales.  ( A favorite thrift store find )

I was concentrating pretty hard while I was actually boiling the jelly mixture with sugar and pectin, that I didn't take any photos.  My pot worked okay, as it had a rack for lifting, and was tall enough to allow for the water to fully cover, but I could only do a few jars at a time.  So it took quite a while to get all of them done.

I finished the grape jelly, and decided to make some sweet pepper jelly with my jalapenos.  I had the fever!

This recipe sounded good to me.  I don't typically like spicy things, but pepper jelly is sweet, with just a little kick.  I like it as a sauce to baste pork or chicken.  I like it as an appetizer, with cream cheese or another soft cheese and crackers.  So here we go....The recipe called for using 12 medium jalapenos.  Mine are small, so I used more.  My first mistake!!!

I used my food processor to puree the peppers.  When I took the lid off, I nearly choked.  I should have known right then, that it was going to be too hot!!!  But I proceeded.  I added the sugar, the apple cider vinegar, the pectin, and stirred the directed time, all the while, holding my head away from the pepper fumes!!  I poured it into the jars, and then into the water bath just like the other jelly, and hoped for the best.
After the pepper jelly, I had enough roasted tomato sauce to jar and process three large containers of sauce.  When all was said and done, many hours after beginning, I had a beautiful basket of jellies and sauce.

 I had not bought the labels yet, but aren't they pretty anyway?  And just so you don't think it all went off without a hitch..................

 That is one entire spilled jar of pepper jelly.  Sticky.....thick....HOT...pepper jelly!!!  Aw well.  This is what I tasted for heat.  Oh my, it was way...way...way too hot!!!  But a couple of days later, my Mom and I opened up one of the jars to try it.  It was far too hot for us.  So she suggested mixing a jar of the grape jelly, with the pepper jelly.  Oh wow!!  Was THAT ever good!!!!!  We were saying how great it would be on a pork roast.  Or ribs.  Or even chicken.  I actually grilled some pork chops using this as a basting sauce and it was fabulous!!!!  So all was not lost in the too hot pepper jelly.  I will make more and tone it down with the peppers.
After spending an entire day canning, I knew that I would be doing it again.  In fact, just a couple of days ago, I found a good sale on strawberries, and guess what?

I had enough berries to make two batches of jam.  I bought some more jelly jars, and even invested in a canning bath.  SO much easier!  I could do one whole batch at a time.  Greatly reducing the time spent on my feet!
These berries were so plump and sweet!  I proceeded with the directions, and it all went so smoothly.  I had done enough research and now knew just how to best sterilize jars, lids, and rings.  I had my system down pat, and thoroughly enjoyed the process.

I love the little "popping" sound that the lids make when you take them out of the water bath.  This is how you know that the process was done correctly, and the lids have sealed.  I have put their cute labels on them.  

I have put the cooled and processed jams and jellies back into the cardboard canning boxes that the jars came in, and I have two full for gift giving!  I have already given out a dozen or so.

I will be making more very soon!!!!   It is so good!!  I have been enjoying it on my sourdough toast!   I think the one pictured below is the grape jelly.  The strawberry jam is thicker and has seeds.

If you have been wanting to can, and were a little unsure about it, I encourage you to try it!  It isn't hard, but there are a lot of important steps to follow to ensure the safety of your food items.  And there are some very good and inexpensive tools you can purchase that will help immensely!  I highly recommend the wide mouth canning funnel.  Also the magnetic lid lifter, so as not to burn your fingers when removing the hot lids from water bath.  And of course, the canning bath set with wire lift is a must if you will be making more than just a few jars.  I had a jar lifter that I purchased at a thrift store not too long ago.  Give it a try.  I am sure glad I did!!!  Next year I will be doing a lot more canning of my garden goods!!

I have been trying to read along on your blogs with my ipad, but it is not operating correctly, and keeps bouncing out of whatever I am trying to read.  So I will be getting caught up with you in the next few days.  

Come on back soon.

XO  Kris