It’s easy to save summer’s bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!

It’s THAT time of the summer season when fresh peaches are at their peak, juicy and ready for the picking or buying!  I LOVE to pick peaches straight off the trees at local U-Pick farms, support local hard-working farmers, AND get fresh peaches to cook, can, and bake with! You might enjoy canning Peach Jam, too!

I’ve been able to use fresh picked peaches in several recipes on this blog, including peach turnovers, homemade ice cream, pies, old-fashioned crisp, canned salsa, jam, overnight oats, and tarts! I LOVE fresh juicy peaches… they are one of my favorite summer fruits!

Once I learned about canning sliced peaches, I was hooked! I love being able to can peaches, put them in our pantry, and pull out a jar in the middle of a cold winter, and be taken back to “glorious Summertime” when I eat them!  The process of canning sliced peaches for long term storage is fairly easy… here’s how!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Canning Sliced Peaches – Prepare The Peaches

The first thing you will need to do is prepare the canning jars, lids, etc., AND peel the peaches. Of course, you can always peel them with a knife, but I’ve found a different way to do this easily (and do several peaches at a time)!

Place 3-4 peaches at a time into a large pot of boiling water. This helps to soften and loosen the peel. Only let the whole peaches stay in the boiling water for one minute, then remove.

As soon as you remove the peaches from the boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the “heating” process very quickly. Can you see how the skins are loosening from the peach in the photo below?

Remove peaches from ice water and you can easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin left on. Perfect. Repeat process with remaining peaches until done.

Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.

Prepare The Canning Jars And Equipment

Prepare and sterilize canning jars. I like to place them in my water bath canner (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches.

Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.

Prepare the syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, using medium high heat. Stir often until sugar dissolves. Turn heat to Low, and keep the syrup warm, until you are ready to fill canning jars, stirring occasionally.

Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches. You CAN raw pack the peaches, but slightly heating them allows less air present in the jars (which can cause the fruit to “float” in the jar). Heating peaches is preferable.

Loading Peach Slices Into Jars

Remove peaches with a slotted spoon; pack the warm peach slices into prepared canning jars using a canning funnel, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.

Remove air bubbles from jars with canning utensil; adjust headspace, if necessary, by removing or adding warm syrup. I use canning utensils that only cost a little over $10 (no I am NOT an Amazon affiliate- just showing you what I use when canning sliced peaches, etc.). Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness.

Carefully lower the jars (on their rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars).  Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.

Once Done Processing The Jars

Once jars have been processed and you are finished canning sliced peaches, turn off the heat, and remove the canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don’t put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars “ping” as they seal) for 12 hours.

Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry! I remove the screw bands for storing. Any jars that did not seal properly should be refrigerated and used within a week.

And that is how canning sliced peaches is done! It’s actually fairly easy, and it’s very convenient having jars of fresh summer peaches n our pantry year round! I sure hope you will try this recipe!

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have have quite a few canning recipes for water bath AND pressure canners, including:

• Chocolate Raspberry Sundae Sauce
• How To Can Green Beans
• Blueberry Jam
• How To Can Asparagus

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: My guidebook for canning, called “Ball Complete Book of Home Preserving- 400 Delicious and Creative Recipes For Today”, pages 150 and 142. Published by Jarden Corporation, 2006.

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Canning Sliced Peaches

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

It's easy to save summer's bounty by canning sliced peaches for long term storage! Simple and economical way to preserve fresh peaches to enjoy year round!

Category: Canning and Preserving

Cuisine: American

Keyword: canning sliced peaches

Servings: 8 pints (or 4 quarts)

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8-12 pounds peaches , halved, pitted, treated to prevent browning

To Make Light Syrup:

• 2¼ cups granulated sugar
• 5¼ cups water

US Customary - Metric

Instructions

1. The first thing you will need to do is prepare the canning jars, lids, etc., and peel the peaches. Remove seed from peaches, then slice. Place all peach slices into a large bowl. Treat peaches with Fruit Fresh or lemon juice to prevent browning.

2. Prepare and sterilize canning jars. I like to place them in my water bath canner filled half way with water (on the elevated rack), and let them simmer (NOT boil) while I am preparing the peaches. Have all your canning utensils, jar lids and rings prepared and ready to use, according to manufacturer instructions and standard USDA canning guidelines.

3. Prepare syrup for peaches, by combining sugar and water in stainless steel saucepan. Stir, and bring mixture to a boil, on medium high heat. Stir often until sugar dissolves. Turn heat to Low; keep syrup warm, stirring occasionally, until ready to fill canning jars, stirring.

4. Warm peach slices in large stainless steel pan (one single layer at a time) on medium-low heat. Cook ONLY until just heated through (about 1 minute), then repeat with remaining peaches.  Remove peaches with a slotted spoon; pack  peach slices into hot, prepared canning jars, being sure to leave 1/2 inch headspace in jar. Ladle warm syrup into jars, leaving 1/2 inch headspace.

5. Remove air bubbles from jars; adjust headspace, if necessary, by removing or adding syrup. Wipe rims of jars clean (to help jars seal properly), place flat lids on jars, then screw the bands on to fingertip tightness. Carefully lower jars (on rack) into simmering water in canner. Make sure the jars are covered completely with water (at least 1-2 inches over tops of jars). Cover. Bring water to a boil. Process pint jars for 20 minutes, and quart jars for 25 minutes.

6. Once jars have been processed, turn off heat; remove canner lid. Wait 5 minutes, then carefully remove hot jars with canning tongs to a dish towel (don't put the hot jars straight onto a counter top-this could cause jars to crack). Let jars cool (you should hear the jars "ping" as they seal) for 12-24 hours.

7. Once the jars have sat, undisturbed, for 12-24 hours, check to make sure the jars have sealed correctly, then wipe down jars, label them, and store them in your pantry! I  remove the screw bands for storing. Any jars that did not seal properly should be refrigerated, and used within a week. ENJOY!

Recipe Notes

TIP FOR REMOVING PEACH PEELS: Place 3-4 peaches at a time into a large pot of boiling water. This helps to loosen peel. Only let the whole peaches stay in boiling water for one minute, then remove. As soon as you remove the peaches from boiling water, immediately place them in a large bowl of ice cold water (really cold). This will stop the "heating" process quickly. Remove peaches from ice water and easily pull the entire peeling off the peach, leaving a beautiful round peach, with no skin. Repeat process with remaining peaches.

Nutrition Facts

Canning Sliced Peaches

Amount Per Serving (1 pint)

Calories 394 Calories from Fat 9

% Daily Value*

Fat 1g2%

Potassium 861mg25%

Carbohydrates 99g33%

Fiber 6g25%

Sugar 94g104%

Protein 4g8%

Vitamin A 1480IU30%

Vitamin C 29.9mg36%

Calcium 27mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Homemade boysenberry jam is a delicious reminder of summer time at it’s BEST! Learn how to make this classic jam, and can it for long term storage!

I love summers in Oregon!  Our temperatures climb higher than normal, and the local farms are filled with fresh fruit and vegetables!  I LOVE to go picking at local U-Pick farms, where you can easily pick 10-20 pounds of a variety of fresh berries, apples, pears, peaches, etc., for a fraction of the price you would pay for them at the grocery store!

Growing up in Southern California, I had a Great-Aunt who grew boysenberries in her garden, and we could pick and eat them when we visited in the summer. She also made incredible boysenberry cobblers for us, too! We lived fairly close to Knott’s Berry Farm, which is another place where boysenberries became my FAVORITE berry! 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I LOVE Picking Fresh Berries!

I recently picked fresh boysenberries (my favorite berry). I went to our local U-Pick farm early in the morning, while it was still a bit cool. With a smile on my face I spent about an hour walking down rows bursting with fresh berries, and I picked them to my hearts content.

The U-Pick farm I go to each year has a policy that you can nibble for free while you pick, so I tasted several of these juicy beauties while I worked, and enjoyed them a LOT! Once I got home I froze some to use later in the year, ate a lot of fresh berries with breakfast, and made 10 jars of jam, which I will store in our pantry (and give away to family and friends)

One of our sons came over the next day and got a couple jars of boysenberry jam and  raspberry jam for his own home. It makes me happy to be able to give him some of my fresh homemade preserves!

What Else Can You Make With Boysenberries?

I also love using boysenberries in my recipes for Boysenberry Shortbread Tart, Deep Dish Boysenberry Pie or regular, classic Boysenberry Pie! Boysenberry Cobbler is a favorite, too!

The process for making jam is really not too difficult, once you understand the basics. My hope is that this post will walk you through how to make this delicious boysenberry jam, from scratch. Once you are successful, you will be thrilled that you can stock your pantry with homemade jam for long term storage!

I’ll bet you will be ready to make other jams, too, once you’ve started! You might be interested in trying my other jam recipes for Peach, Bing Cherry, Homemade Blackberry, Orange Marmalade, Strawberry or Blueberry, to name a few.

How To Make Boysenberry Jam

Before beginning, make sure you have all the ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash jars and lids in soapy hot water. Fill a water bath canner half full of water. Bring this to a low simmer.

Fill jars with water and put in canner on an elevated rack, while water is simmering, to keep jars warm (or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect). At the same time, start a teapot with water going, so I will have boiling water for the jar lids later on when needed.  Put flat jar lids in small bowl. In a large bowl, measure out the exact amount of sugar. Set aside.

Crush the berries one cup at a time (it is very easy if you use a potato masher).NOTE: You will need a couple cups more fresh berries then you think, because you must measure out 6 cups of CRUSHED berries, so plan for that! Put the finely crushed berries (6 cups total) into a large stock pot.

Stir a box of powdered fruit Pectin into the berries. Bring this mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won’t stop bubbling even when stirred). Once berries are at full rolling boil stage, stir in all of the sugar quickly (all at once). Stir well to combine.

At this point, I pour boiling water over the jar lids that are in the little separate bowl. Let them just sit in the hot water for 5 minutes while you finish the boysenberry jam.

Bring the jam/juice/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into drained, hot, prepared jars. A wide mouth canning funnel makes this a lot less messy!

Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar (you need it free of debris in order to get a good seal on the jar).

Cover the jars with the hot, flat jar lid. I love my magnetic canning wand that lifts the flat lids out of the hot water easily! Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.

Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes.

When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on a dish towel on the counter to cool. TIP: Do not put jars directly on counter cause you don’t want temperature differences to possibly crack jars. You should hear “ping” sound as the jars of boysenberry jam seal properly.

After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Time To Enjoy Some Boysenberry Jam!

Here is a close up of the boysenberry jam I made,  on a toasted English muffin (just waiting for me to gobble it up). Doesn’t it look yummy? Let me tell ya… it IS GOOD! All I needed with it was a good cup of hot coffee and a comfortable chair to sit in while I enjoyed them both!

I really hope you enjoy this boysenberry jam!  It’s my favorite jam of all time! I also hope that you will enjoy the process of making jam, and will be motivated to try other flavors, as well. Don’t forget that you can find ALL of my recipes in the Recipe Index, located at the top of the page. Thanks for stopping by, and come back soon!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day!

Recipe Source: Recipe found inside box of MCP Premium Fruit Pectin

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Boysenberry Jam

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Homemade boysenberry jam is a delicious reminder of summer time at it's BEST! Learn how to make this classic jam, and can it for long term storage!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: boysenberry jam

Servings: 10 half-pint jars (or 5 pint jars)

Calories Per Serving: 44 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups crushed boysenberries
• 2 ounces powdered fruit pectin , 1 box (some are 1.75 ounces)
• 8½ cups granulated sugar

US Customary - Metric

Instructions

1. Before beginning, make sure you have all the ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash jars and lids in soapy hot water. Fill a water canner half full of water. Bring this to a low simmer. Fill jars with water and put on an elevated rack in canner , while water is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect). At the same time, I start a teapot with water going, (so I will have boiling water for the jar lids later on).  

2. Put flat jar lids in small bowl and set aside. In a large bowl, measure out the exact amount of sugar needed. Set aside.

3. Crush the berries one cup at a time (it is very easy if you use a potato masher). Put the finely crushed berries (6 cups total) into a large stock pot. Stir the box of Pectin into the berries. Bring this mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Once berries are at full rolling boil stage, stir in all of the sugar quickly (all at once). Stir well to combine.

4. At this point, I pour boiling water over the jar lids that are in the little bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.
5. Bring the jam/juice/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into drained, hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar (you need it free of debris in order to get a good seal on the jar). Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.
6. Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.
7. After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Recipe Notes

Plan ahead... The amount of berries needed is 6 cups CRUSHED berries. Make sure you have a couple cups of extra boysenberries before beginning, to ensure you have the correct amount necessary for this jam!

Nutrition Facts

Boysenberry Jam

Amount Per Serving (1 Tablespoon)

Calories 44

% Daily Value*

Potassium 6mg0%

Carbohydrates 11g4%

Sugar 10g11%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 1mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy the taste of summer berries all year long by making homemade blackberry jam! Instructions included for canning this jam for long term storage.

Do you enjoy fresh blackberries when they are at their peak during the Summer season? We sure do! I LOVE fresh blackberries, and especially homemade blackberry jam!

We are blessed here in our “neck of the woods” in Oregon to have an abundance of fresh blackberries growing wild EVERYWHERE!

You can you pick them at a local U-Pick farms, find them growing along the road, or (in our case), growing wild right along our back fence, or at the local elementary school!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Else Can You Use Fresh Blackberries For?

These delicious berries can be used in a variety of yummy dishes, such as Blackberry Scones, Blackberry Soda, Blackberry Cobbler, or Blackberry Pie Bars!

These delectable berries can also be used to make jars of scrumptious homemade blackberry jam!

What Do I Need To Make Homemade Blackberry Jam?

The process for making blackberry jam is fairly simple, and requires only a few ingredients, the most important ingredient being fresh blackberries!

This recipe requires 5¾ cups of fresh berries, which is is the equivalent of approximately 6 pint-sized baskets you can find at the grocery store. You will also need lemon juice, sugar, pectin. You will also need canning jars, lids, and a water bath canner.

This recipe also uses powdered pectin, which is a substance that is naturally found in some types of fruit. Pectin is sold in powdered or liquid form (usually in the baking section) at most grocery stores. This jam recipe uses powdered fruit pectin.

The recipe as written below yields a quantity of 5 pint jars of jam, or if you want smaller jars, 9-10 half-pints of homemade jam.

Canning Homemade Blackberry Jam

The process is fairly straightforward, and even if you have not canned jam before, I think you will be surprised how simple it actually is!

Blackberries are cooked with sugar, lemon juice and pectin. Warm, sterilized canning jars are then filled with the hot jam.

Air is removed from the jars, the rims are wiped clean, and then flat lids are placed on top and screwed down.

How Long Does It Take To Process The Jars Of Jam?

The canning jars full of jam are then placed on a raised rack, and processed in a boiling water bath canner for 10 minutes.

Once the jam is finished processing, the hot jars are removed from canner and are transferred to a dish towel on the counter, where they sit and cool down/stabilize for several hours. The jars will make a “pinging” sound as each jar seals securely.

Once you know the jars of jam have sealed properly, the only thing left to do is wipe the jars clean, attach a label to identify the contents, and store jars in the pantry.

Time To Enjoy Some Jam!

Once you’re ready for some delicious, jam, simply open a jar, and spread a bit on toast, biscuits or English muffins. Take a huge bite…and enjoy this “little taste of Summer”!

I am confident you will LOVE this blackberry jam! I’ve made it many times. Once I learned “how” to can jam and jellies, it changed everything for me. I no longer have to buy jam at the grocery store.

It’s also very convenient to have extra jars of homemade jam in my pantry to give a thoughtful, homemade gift to to family and friends (and they love receiving the jam, as well!).

This girl (me, myself and I) sincerely hopes you will consider making your very own homemade jam! It sure is nice to can jars of it to stock up the ol’ family cupboards! YUM!

Looking For More JAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious homemade jam recipes, including:

• Bing Cherry Jam
• Blueberry Jam
• Peach Jam
• Strawberry Jam
• Italian Plum Jam

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Instructions found inside a box of MCP Premium Fruit Pectin

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Blackberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Enjoy the taste of summer berries all year long by making homemade blackberry jam! Instructions included for canning this jam for long term storage.

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: blackberry jam

Servings: 10 cups (5 pint or 10 half-pint jars)

Calories Per Serving: 47 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5¾ cups fresh blackberries (approx. 6 pint-sized baskets)
• 1/4 cup fresh lemon juice
• 2 ounces powdered Fruit Pectin ( 1 box)
• 8 cups sugar

US Customary - Metric

Instructions

1. Before beginning, make sure you have all the ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash jars and lids in soapy hot water. Fill a water canner half full of water. Bring this to a low simmer. Fill jars with water and put on an elevated rack in canner , while water is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect). At the same time, I start a teapot with water going, (so I will have boiling water for the jar lids later on).

2. Put flat jar lids in small bowl and set aside. In a large bowl, measure out the exact amount of sugar needed. Set aside.

3. Crush the berries one cup at a time (it is very easy if you use a potato masher). Put the finely crushed berries (5¾ cups total) into a large stock pot. Add lemon juice. Stir the box of Pectin into the berries. Bring this mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Once berries are at full rolling boil stage, stir in all of the sugar quickly (all at once). Stir well to combine.

4. At this point, I pour boiling water over the jar lids that are in the small bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.

5. Bring the jam/juice/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into drained, hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar (you need it free of debris in order to get a good seal on the jar). Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.

6. Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.
7. After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Nutrition Facts

Homemade Blackberry Jam

Amount Per Serving (1 Tablespoon)

Calories 47

% Daily Value*

Potassium 29mg1%

Carbohydrates 12g4%

Sugar 10g11%

Vitamin A 40IU1%

Vitamin C 3.9mg5%

Calcium 5mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Homemade peach jam is a reminder of summer time at it’s BEST! Learn how to make this classic jam, and can it for long term storage!

Scroll Down For A Printable Recipe Card At The bottom Of The Page

I LOVE Fresh Peaches!

I LOVE summer time in the Pacific Northwest!  After months of cool weather and rain, it feels like everything blooms and “wakes up”!  One of my favorite activities during the peak of the summer season is picking ripe fresh fruit (including peaches) at local U-Pick farms.

It’s so much FUN to get outside and pick peaches at their very best, ripe, juicy, and right there on the tree! Once I get them home, I LOVE to make peach jam, ice cream, cobblers, pies, etc. with the “fruits of my labor”. Another thing I do each summer is to can sliced peaches! That way I can enjoy the fresh taste all year long!

Why I Learned To Can Jam and Jelly

I learned how to can jam using a water bath canner several years ago. I simply wanted to learn HOW it was done, so I taught myself  Once I saw how easy it is to can jam, I’ve never stopped, and am happy to say I haven’t bought jam in at least 8 years!

Here Are A Few Other Jam Recipes I’ve Shared On This Blog

I’ve posted some of the jam I’ve made on this blog. I have a nice variety of jams, which include Apple Butter, Bing Cherry, Orange Marmalade, Rhubarb-Orange, Strawberry, Blueberry, and Raspberry, to name a few.

Most jellies and jams follow a very simple process, and if you follow that process carefully, you will be successful in your efforts to “put up” (as canning is sometimes referred to as) these items in your pantry!

With a few ingredients and a few basic canning tools, you can successfully store summer’s harvest for long term use! Jams and jellies are typically canned using a water bath canner.

What Is A Water Bath Canner?

A “water bath canner”  is basically a very large, tall pot with a lid, that has an elevated rack to slightly elevate the jars off the bottom of the pot. The rack handles are then used to lift the processed jars out of the pot, once done.

Jams and jellies (prepared with high acid foods in a water bath canner) are far simpler to can than vegetables, soups or meat, all low-acid foods, which require a different appliance called a “pressure canner”.

Once you are done and your jars of peach jam have sealed correctly, you can enjoy the work of your hands for years!  I LOVE the feeling that comes with knowing our pantry is well stocked!

Enjoying The Peach Jam

The morning I was finishing writing this blog post, I realized I didn’t have any photos of the peach jam “in action”. I went downstairs to our pantry and scrounged through all our jars of jam and canned veggies until I found a jar of peach jam hiding in back of the cupboard. Guess what I found? A jar of peach jam I canned 4 YEARS AGO! I was a bit apprehensive as to whether it would still be good, but guess what? It was DELICIOUS, and tasted as fresh as the day I canned it.

Here’s a picture!  My husband and I both had a piece of sourdough toast with the peach jam on it for breakfast, and said it tasted as yummy and fresh as when it was first made! THAT is why I enjoy canning so much for long term storage. I haven’t bought jam in years!

I hope you will consider making these peach preserves.  It is such a great way to savor (over and over) the taste of fresh peaches, long after summer has come and gone! Thanks for stopping by, and have a great day. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day, friends!

Recipe Source: MCP Pectin

5 from 1 vote

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Peach Jam

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Homemade peach jam is a reminder of summer time at it's BEST! Learn how to make this classic jam, and can it for long term storage!

Category: Canning and Preserving

Cuisine: American

Keyword: peach jam

Servings: 7 (1/2 pint jars)

Calories Per Serving: 45 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups finely chopped fresh peaches (peeled, approx. 3½ pounds)
• 1/4 cup fresh lemon juice (approx. 2 lemons)
• 6 cups granulated sugar
• 1 box Fruit Pectin (powdered) (1.75 ounces powdered pectin per box)

US Customary - Metric

Instructions

1. Fill a boiling water canner half full of water. Bring this to a simmer. (At the same time, I start a teapot with water going, so I will have boiling water for the jar lids later on). Wash jars and lids in soapy hot water. Put lids in small bowl. Fill jars with water and put in canner on a rack, while it is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect).

2. In a large bowl, measure out the exact amount of sugar. Set aside.

3.  Put the finely chopped peaches (4 cups) into a large stock pot. Stir the lemon juice and the box of Pectin into the peaches. Bring mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Stir in all of the sugar quickly (all at once). Stir well to combine.

4. At this point, I pour boiling water over the jar lids that are in the little bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.

5. Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar. You need it free of debris in order to get a good seal on the jar. Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.

6. Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.

7. After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Nutrition Facts

Peach Jam

Amount Per Serving (1 Tablespoon)

Calories 45

% Daily Value*

Sodium 1mg0%

Potassium 11mg0%

Carbohydrates 11g4%

Sugar 11g12%

Vitamin A 20IU0%

Vitamin C 0.6mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.

Do you enjoy orange marmalade on toast, scones, or biscuits? I really do, and today I want to show you how to make (and can) your own jars of this thick, delicious citrus jam!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make Orange Marmalade?

The ingredients to make this absolutely delicious citrus marmalade are quite simple. They are oranges, lemons, sugar and pectin powder!

Process For Canning Fruit Jams/Marmalades

I did not take photos during the actual “making” of this particular marmalade, but I can assure you it’s similar in process to making other jams.  **Below are photos I took while preparing my raspberry jam, so you can “see” the jar filling process.

The fruit is cooked, sugar and pectin is added, then hot clean canning jars are filled, air is removed from jars, rims are wiped clean to remove any jam/spills, clean hot lids and jar rings are attached, and then the jars of marmalade are processed in a boiling water bath for 10 minutes.

After Processing The Orange Marmalade

Once the orange marmalade has finished processing, hot jars are removed from canner, placed on a dish towel on counter to cool for 24 hours. When the jars have completely cooled, check the lids to ensure all jars are properly sealed for long term storage. Label the jars, then store them in the pantry for later use!

You can see the pieces of the oranges in the finished orange marmalade. When I made this marmalade for the first time, it made just a little bit more than 12 half-pints. The marmalade lasted a long time in our pantry.  I love the fresh citrus taste of orange marmalade on biscuits, and I even have used it on baked chicken, and in my Grilled “Thai” PB& J Sandwiches (yum)!

This jam is very delicious, and I love that with only a small investment of my time, I can have many jars of this delicious treat to provide for our family for months and months, AND to give as gifts to friends and neighbors! Sure hope you will give this marmalade a try! It’s GOOD!

Looking For More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful jam recipes you might enjoy, including:

• Rhubarb-Orange Marmalade
• Blueberry Jam
• Strawberry Jam
• Bing Chery Jam

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe source: Instructions from inside a box of MCP Pectin powder

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Orange Marmalade

Prep Time

1 hr

Cook Time

10 mins

Total Time

1 hr 10 mins

 

With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.

Category: Jams

Cuisine: American

Keyword: orange marmalade

Servings: 12 half pints

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3½ pounds oranges (Valencia oranges, about 6 large)
• 6 cups water
• 4 lemons (for juice- total = 1/2 cup)
• 9½ cups granulated sugar
• 1 box MCP fruit pectin , (1.75 ounces)

US Customary - Metric

Instructions

To Prep Oranges:

1. Cut off ends of oranges. Thinly slice the oranges (keep the peel ON), then cut each slice into 4 pieces. Place oranges, water, and ½ cup fresh lemon juice in a large stockpot (6-8 quart). Bring the mixture to a boil on high heat, then reduce heat and simmer, uncovered for one hour (or until peel is tender),stirring occasionally. Measure out EXACTLY 7 cups of the cooked orange mixture. If necessary, add water to make 7 cups.

To Prep Canner/Jars/Lids:

1. Prepare water bath canner (filled half way with water), canning jars and lids according to manufacturer instructions and general canning guidelines. Bring water in canner to a simmer.

To Make Marmalade:

1. Measure out the granulated sugar into a large bowl and set aside until ready to add to jam.
2. Place 7 cups of prepared orange mixture in large stockpot. Add box of Pectin and stir to combine. Bring mixture to a rolling boil on high heat (a rolling boil is when it's boiling so hard it won't stop bubbling even when stirred).

3. Stir in granulated sugar quickly (all at once). Stir well to combine. Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard).

4. Ladle marmalade into hot, prepared jars. Fill the jars, leaving ⅛ inch headspace at the top. Remove air bubbles with a plastic utensil. Adjust the headspace, if necessary, by adding or removing jam.
5. Use a damp cloth or paper towel to wipe down rim and edges of the jar. You need it free of debris in order to get a good seal. Cover with a hot, flat jar lid. Screw on bands to fingertip tightness.
6. Lower the jars on an elevated rack into the simmering water in the canner. The jars must be completely covered with water, and have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary. Cover the canner; bring to a gentle boil. Once water is boiling, process jars for 10 minutes. When done, turn off heat, wait for a minute, carefully remove canner lid (lift lid away from you because of steam); lift each jar out (with canning tongs), and place on dish towel on counter to cool (don't put jars directly on counter because temperature differences could possibly crack jars). You should hear "ping" sound as the jars seal properly.
7. After the jars cool off, you can check to see if jars sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, the jar did not seal properly for long term storage, so you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, wipe clean, label, then store unopened in a cool, dark place.

Recipe Notes

Altitude Adjustments:Higher altitudes require additional processing times:
1-3 K feet = +5 min. 3-6 K feet = +10 min. 6-8 K feet = +15 min.

Nutrition Facts

Orange Marmalade

Amount Per Serving (1 Tbs)

Calories 50

* Percent Daily Values are based on a 2000 calorie diet.

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Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It’s a great way to store the bounty of summer in the pantry all year round!
Summer peach season is winding down here in Oregon. Today I want to show you how to can peach salsa. This is in case you need a new recipe to preserve some of your delicious, juicy peach harvest to enjoy year-round! I found the recipe a while ago, and was thrilled to can about 7 pints of peach salsa from some of the fresh peaches I picked at a local U-Pick farm.

So far I’ve already made peach jam, a peach shortbread tart,  an old-fashioned peach crisp,  peach pie, peach cobbler, and even a decadent peach coulis to drizzle on top of desserts.  Why not try to make some jars of peach salsa to have in my pantry?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Can Peach Salsa

Before beginning, I filled my water bath canner half full of water, and began heating the water on medium heat. I also began prepping and sterilizing my canning jars, lids/rings, according to manufacturer instructions and safe canning guidelines.

Place all ingredients (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl, EXCEPT FOR THE PEACHES. Stir to combine.

The next step is to prepare the peaches.  This recipe calls for 10-12 fresh peaches. I found the best way to peel that many peaches fairly quickly is to use this method:

An Interesting Way To Peel Lots Of Peaches

Fill a medium-sized bowl with cold water. Set aside.  In a separate large saucepan, bring water to a boil.  Once water is really boiling, turn heat to low.  Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place them immediately into the bowl of cold water to cool. 

Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel the skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks.

How To Can Peach Salsa

Add chopped peaches to the large bowl with the rest of the ingredients and mix well to combine.  Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inside sides of jar to remove air bubbles.

Wipe the rim and top of jar with a clean cloth to remove any debris.  Cover with prepared/sterilized flat lid, then screw on ring and tighten until ring is fingertip tight. Repeat until all jars have been filled.

Processing The Jars Of Salsa

Using canning tongs, place jars upright on an elevated wire rack in bottom of canner. Make sure that jars are completely covered with water. Add additional hot water (if necessary) so there is at least one inch of water over the top of jars.

Put a lid on the pan and bring water to a low rolling boil.   Don’t let water boil too hard or the jars can roll around!  Once the water is gently boiling, process the pint sized jars for 25 mins.

Time To Remove The Jars Of Peach Salsa

When the jars of peach salsa are finished processing, turn off the heat. Remove the lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel. Don’t put boiling hot jars directly onto kitchen counter because temperature variances can cause jars to crack.

As jars begin to cool, they will make a “popping” sound, indicating they have sealed properly. After you can peach salsa, let the jars cool for 12-24 hours.

Check To Make Sure Jars Sealed Properly

When completely cool, check each jar lid to make sure they have sealed correctly. To check this, press down in center of the jar lid. There should be no “give” in the lid. Once you know they have sealed properly, wipe the jars clean, label and store in pantry for 6 months to a year.  If one of the jars did not seal, store in refrigerator and use immediately.

It’s really not too hard to can peach salsa, and the benefit of your work will be a pantry full of great tasting salsa! You can enjoy peach salsa as an appetizer or as a topping for various meat dishes year-round, even when peaches aren’t in season!  Have a great day!

Looking For More CANNING Recipes?

You can find all of my canning recipes (water bath and pressure canning) in the Recipe Index, located at the top of the page. I have quite a few, including:

• Split Pea and Ham Soup
• How To Can Peach Pie Filling
• Canning Sliced Peaches
• The Pioneer Woman’s Salsa (and how to can it)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://purelyprimal.com/2012/08/28/peach-salsa/

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How To Can Peach Salsa

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Learn how to can peach salsa, with fresh peaches, limes, jalapenos, etc. It's a great way to store the bounty of summer in the pantry all year round!

Category: Canning and Preserving

Cuisine: Mexican

Keyword: peach salsa

Servings: 7 pints

Calories Per Serving: 24 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 10-12 large ripe peaches
• Juice from 2 limes (may substitute 1/2 cup of 5% vinegar)
• 1/2 cup honey
• 2 medium red onions , finely chopped
• 2 jalapeno peppers , seeded and finely chopped
• 4 cloves garlic , minced
• 4 Tablespoons cilantro , finely chopped

US Customary - Metric

Instructions

1. Fill water bath canner 1/2 full of water; begin heating water on medium. Prep/sterilize jars, lids/rings, according to manufacturer instructions and safe canning guidelines.
2. Place all ingredients except for peaches (lime juice, honey, chopped onion, chopped jalapeno peppers, minced garlic, and cilantro) in a large bowl. Set aside.
3. Either peel and cut peaches by hand OR fill a medium-sized bowl with cold water. Set aside. In a separate large saucepan, bring water to a boil. Once water is really boiling, turn heat to low. Carefully put a few peaches into boiling water. Let them stay in boiling water for about 60-90 seconds, then lift them out with a slotted spoon and place immediately into bowl of cold water to cool. Repeat with remaining peaches, but keep the water changed (and cold) that you put the peaches into. Remove a peach from the cold water, and peel skin off using your hands. It should come off easily. Once peaches are peeled, remove pit, slice peaches, then cut into small chunks. Add chopped peaches to the bowl with the rest of the ingredients and mix well to combine.
4. Fill each prepared canning jar with salsa, leaving 1/2 inch headspace. Use a plastic (or non-metal) utensil to slide down the inner sides of jar to remove air bubbles. Wipe rim and top of jar with a clean cloth to remove any debris. Cover with prepared/sterilized flat lid, then screw on ring; tighten until fingertip tight.
5. Repeat until all jars have been filled. Using canning tongs, place jars upright on a wire rack in bottom of canner. Make sure jars are completely covered with water (add additional hot water so jars have at least one inch of water over the top of jars). Put a lid on canner; bring water to a low rolling boil. Don't let water boil too hard or the jars can roll around! Once water is gently boiling, process pint sized jars for 25 mins.
6. When finished processing, turn off heat, remove lid (away from your face), and carefully remove hot jars with canning tongs. Place hot jars onto a dish towel (do not put boiling hot jars directly onto kitchen counter, as temperature variances can cause jars to crack). As jars begin to cool, they will make a "popping" sound, indicating they have sealed properly.
7. Let jars cool for 12-24 hours. When completely cool, check each seal to make sure they are sealed correctly (press down in center of the jar lid... there should be no "give" in the lid). If sealed properly, wipe jars clean, label and store in pantry for 6 months to a year. If a jar did not seal, store in refrigerator and use immediately.

Nutrition Facts

How To Can Peach Salsa

Amount Per Serving (2 Tablespoons)

Calories 24

% Daily Value*

Potassium 35mg1%

Carbohydrates 3g1%

Sugar 2g2%

Vitamin A 55IU1%

Vitamin C 1.9mg2%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.
Last summer I canned a variety of foods to stock our pantry with, in order to have plenty for Fall and Winter.  I canned vegetables from our garden, fruit picked at local farms, as well as homemade soups and stews.  One project I tackled was learning how to can chili (using my recipe) for long term storage.

I’m glad I did, because we were able to have jars of Mom’s Old-Fashioned Chili in our pantry to eat whenever we wanted through the long Winter!  Homemade chili must be canned using a pressure canner, so I slightly adapted my recipe so it conformed to safe canning guidelines and the results were wonderful! Currently I only have ONE jar left from all the quarts of chili I canned last summer, so I feel the need to “can” some more coming on!

Some people feel like you should add cooked beans AFTER you open the jars so the beans don’t get soggy, but I have not found this to be the case. I add the beans and can them at the same time, with no problem.

Scroll down For a Printable Recipe Card At The Bottom Of the Page

Making Canned Chili

This recipe as written makes about 8 quarts of chili. The process is fairly simple.  At the same time I was cooking the chili, I was preparing the pressure canner, with 3″ of simmering water. I did this according to the pressure canner’s manufacturer instructions. The jars and lids were also prepped following USDA canning guidelines.

Ground beef, diced onions and a large diced green pepper were cooked in a large pan until done. Grease was drained from pan and discarded.  Meat mixture was then transferred to a very large stockpot.

Adding LOTS Of Flavor!

To the meat mixture, add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans.  I also added water and the spices (oregano, cumin, salt, chili powder, cayenne powder, paprika, salt, and Worcestershire sauce).

The chili was cooked on medium-high until it was boiling. At this point, give it a taste, and adjust salt, if necessary, to suit your preference.

How To Can Chili

Prepared (clean and hot) canning jars were filled with the hot chili, leaving a 1″ headspace in each jar.  Air bubbles were removed, and the jar rims were wiped completely clean with a wet dishcloth to ensure a good seal.

I centered flat lids on top and screwed down the rings until they were fingertip tight.  Quart jars were processed at 10# pressure for 90 minutes. If using pint sized jars, process at 10# pressure for 75 minutes.

Once cooking time was completed, I followed manufacturer instructions for letting the pressure drop to zero naturally, then followed instructions for safely removing the vent and lid. PLEASE follow your own pressure canners manufacturer instructions!

Once I removed the HOT jars of chili, I placed them onto a dish towel on the counter (don’t place them directly on countertop because temperature variations could lead to cracking the jars), and let them sit undisturbed overnight.

Once they had completely cooled, I checked to make sure each jar was properly sealed, wiped down the jars, put a label on each one, and into our pantry they went!

I’ve canned chili several times since then, and have had great results. It has been wonderful to have my homemade chili waiting to be opened and used in our pantry, for a good hot bowl of soup or a chili cheese dog with the hubby!

Hope you will consider trying this recipe. PLEASE be sure to follow all recommended safe canning methods to ensure your success!

Looking For More PRESSURE CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. A few pressure canning recipes you might be interested in include:

• Split Pea and Ham Soup
• How To Can Green Beans
• How To Can Ranch-Style Beans
• How To Can Beef Stew with Vegetables

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: http://www.thegratefulgirlcooks.com/moms-old-fashioned-chili/

4.34 from 3 votes

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How To Can Chili

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

 

Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.

Category: Entree

Cuisine: Mexican

Keyword: how to can chili

Servings: 8 quarts

Calories Per Serving: 1014 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 pounds ground beef
• 2 medium onions , diced
• 1 large green bell pepper , diced
• 56 ounces canned diced tomatoes (including juice)
• 31 ounces canned kidney beans, drained
• 31 ounces canned chili beans (including liquid)
• 31 ounces canned black beans, drained
• 15.5 ounces canned pinto beans, drained
• Water (use 3½ large 28 ounce cans of water - use empty diced tomato cans)
• 3 teaspoons dried oregano
• 2 Tablespoons cumin
• 4-5 teaspoons salt
• 3 teaspoons paprika
• 1½ Tablespoons garlic powder
• 1½ teaspoons cayenne pepper
• 8 Tablespoons chili powder
• 5 Tablespoons Worcestershire sauce
• Additional salt to taste (if necessary)

US Customary - Metric

Instructions

1. While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.
2. Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.
3. Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.
4. Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.
5. Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!
6. Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!

Recipe Notes

The chili thickens a little as it is processed. Once you open a jar, you may want to add just a little bit of water to the chili before heating, to thin it out. Caloric calculation is for 1 quart jar of chili.

Nutrition Facts

How To Can Chili

Amount Per Serving (1 quart jar of chili)

Calories 1014 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 13g81%

Cholesterol 120mg40%

Sodium 2743mg119%

Potassium 2981mg85%

Carbohydrates 108g36%

Fiber 34g142%

Sugar 16g18%

Protein 63g126%

Vitamin A 3380IU68%

Vitamin C 51.6mg63%

Calcium 316mg32%

Iron 18.5mg103%

* Percent Daily Values are based on a 2000 calorie diet.

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It’s easy and economical to use a pressure canner to can dried beans (pinto, garbanzo, black, etc.), for long term storage and convenience.
In an effort to stock up my canned foods pantry a couple years ago, I decided to learn how to can dried beans.  The process is fairly simple using a pressure canner, and now my pantry stays well stocked with canned black beans, garbanzo beans, pinto beans, and others!

As I said, you will need to have a Pressure Canner to be able to can dried beans safely.  I went straight to one of my Ball Blue Books-Guide To Preserving for my instructions (I love their books!).  Here’s how easy it is to can dried beans:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Can Dried Beans

First thing you need to do is prepare the beans (the picture below is pinto beans).  Wash the dried beans under cool water then drain.   Place them in a large saucepan.

Fill the pan with water until beans are fully covered by 2 inches of water above beans.  Bring it to a boil; boil for 2 minutes. Remove pan from the heat; let the beans soak uncovered for an hour.

Cook The Beans

After they have soaked for an hour, drain. Place drained beans back into a large saucepan, and add enough water to cover by two inches again. Bring the water to a boil, then reduce the heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.

While the beans are cooking, prepare the pressure canner, canning jars, lids and screw bands according to manufacturer instructions.  When beans are done cooking, pack the beans into prepared, hot jars. Leave 1 inch headspace in each jar.  Add 1/2 teaspoon salt to each jar.

Fill The Prepared Canning Jars

Ladle the hot cooking liquid or clean boiling water over the beans, being sure to still leave a 1 inch headspace.  Remove air bubbles from each jar, then take a wet paper towel and make sure the rims are clean. Center the flat lids on each of the jars, then tighten screw bands to fingertip tight.

Time To Can Dried Beans

Put the filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water).  Put the canner lid on and lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.

When processing time is completed, turn off heat and let the canner cool until it reaches zero pressure.  Wait 5 additional minutes, then carefully remove lid. Let the jars cool for 5-10 minutes, then carefully remove jars from canner using canning tongs.

After Processing

Place the hot jars onto a dish towel (try not to place jars directly onto kitchen counter. Variances in temperature could possibly cause jars to crack).  Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

I’ve canned many jars since learning how to can dried beans. It is very convenient to not have to run to the grocery store when I need beans!  I’ve used the garbanzo beans for my homemade hummus, and the black and pinto beans in my homemade chili.

 Hope you will try to can dried beans, and enjoy stocking your pantry! It really is a fairly easy way to save lots of money, and to always have canned beans on hand!

Looking For More CANNING Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some great canning recipes you might be interested in, including:

• How To Can Green Beans
• How To Can Ranch Style Beans
• How To Can Corn

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a WONDERFUL day!

Recipe Source:  “Ball Blue Book – Guide To Preserving”, copyright 2014, Hearthmark, LLC, page 111.

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How To Can Dried Beans

Prep Time

1 hr 30 mins

Cook Time

1 hr 15 mins

Total Time

2 hrs 45 mins

 

It's easy and very economical to use a pressure canner to process and can dried beans (pinto, garbanzo, black, etc.), for long term storage and convenience.

Category: Canning

Cuisine: American

Keyword: can dried beans

Servings: 6 pints or 3 quarts

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 pounds dried beans (kidney, garbanzo, black, pinto Great Northern or cranberry)
• Water , to fill jars
• 3 teaspoons Salt

US Customary - Metric

Instructions

1. Wash dried beans under cool water, then drain. Place beans in a large saucepan. Fill pan with water until beans are fully covered by 2 inches of water (above beans). Bring to a boil; boil for 2 minutes. Remove pan from heat; let beans soak uncovered for an hour.
2. After beans have soaked an hour, drain. Place drained beans back into large saucepan; add enough water to cover by two inches again. Bring to a boil, then reduce heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.
3. While the beans are cooking, prepare pressure canner, canning jars, lids and screw bands according to manufacturer instructions. When beans are done cooking, pack beans into prepared hot jars. Leave 1 inch headspace in each jar. Add 1/2 teaspoon salt to each jar. Ladle hot cooking liquid or clean boiling water over beans, being sure to leave a 1 inch headspace. Remove air bubbles from jars, then take a wet paper towel and make sure rims are clean. Center the flat lids on jars, then tighten screw bands to fingertip tight.
4. Put filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water). Put canner lid on, lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.
5. When processing time is completed, turn off heat and let canner cool until it reaches zero pressure. Wait 5 additional minutes, then carefully remove lid. Let the jars cool in pan for 5-10 minutes, then carefully remove jars from canner using canning tongs. Place hot jars on a dish towel (don't put jars directly onto kitchen counter. Variances in temperature could cause jars to crack). Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

Nutrition Facts

How To Can Dried Beans

Amount Per Serving (0.25 cups)

Calories 161

% Daily Value*

Sodium 147mg6%

Potassium 700mg20%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 1g1%

Protein 10g20%

Vitamin A 10IU0%

Calcium 58mg6%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Make your own delicious strawberry jam at home and can it for long term storage, using a water bath canner and safe canning guidelines.
One of the first things I ever learned how to can was Strawberry Jam. There’s just something about a jar of home-canned jam that makes it special. Do you know how to can strawberry jam? It’s not so hard. Really!  It can be made year-round, due to the availability of this delicious fruit.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

We LOVE Fresh Strawberries!

I grow strawberries in my small backyard garden, and love to have them to snack on.  But when I am going to make jam, I usually end up going to a local U-Pick farm in the Spring and picking a large amount of them, as you can see from the photo below.

Regardless of how you “get” the strawberries (growing them, grocery store or picking them at a farm), jars of homemade strawberry jam are wonderful to have in the pantry to enjoy. It’s also great to have jars available to give as gifts throughout the year.

Strawberry Jam is canned for long term storage using a water bath canner.  While getting the jam made and ready for canning, you can begin heating the water in a canner, and prepping jars, lids and rings per manufacturer instructions, so everything is ready to go when the jam is ready.

How To Can Strawberry Jam

Start by placing clean and de-stemmed strawberries in a large bowl and crush them.  I use my potato masher to crush the fruit. You can also use a food processor for this, but do not puree the fruit. Use the pulse button to chop up the strawberries. You need small pieces of the strawberries in the jam!

Measure the exact amount of crushed fruit the recipe calls for into a large heavy saucepot.  Add fresh lemon juice and 1 box of powdered pectin into the fruit; stir to combine. I also add 1/2 teaspoon of butter to the fruit, which helps to keep the fruit from foaming too much while it cooks (but this is optional).

Measure exact amount of sugar into a separate bowl. Set aside until ready to add to the hot fruit mixture.

Cook The Strawberry Jam

Bring the strawberry mixture to a FULL ROLLING BOIL over High heat.  Stir mixture CONSTANTLY.  NOTE: A full rolling boil means that the strawberry mixture doesn’t stop boiling, even when you are stirring it). As soon as mixture comes to a full rolling boil, dump ALL the sugar in at once, and stir well, to combine.

Bring the jam mixture back to a FULL ROLLING BOIL, then let it boil for 4 minutes. Be sure to stir jam constantly so it won’t burn on the bottom of pan.  Remove pan from heat. Skim off any foam that appears on top of jam and discard.

Filling The Jars

Ladle the hot jam quickly into clean, pre-heated jars.  Fill each jar almost to top, leaving 1/8 inch headspace. Insert a non-metallic utensil into each jar two or three times to remove air bubbles, then adjust the headspace, if necessary.

Wipe the rims of each jar with a wet paper towel or clean dishcloth to remove any jam residue (residue would prevent jars from sealing properly). Cover each jar with prepared flat lid, add screw band and tighten to fingertip tightness. Place the hot jars (using canning tongs) onto a canning rack.

Processing Strawberry Jam

Lower rack into simmering water in canner (the reason the jars must be on a slightly elevated rack is so the jars don’t crack while in contact with direct heat on bottom of pan). Make sure the hot water completely covers the jar tops by a couple inches (add additional hot water if needed). Cover the canner.  Bring the water inside to a gentle boil. Once boiling, process the jam for 10 minutes.

When the processing time is complete, remove jars and place them upright on a dish towel until they have cooled completely. Do not place hot jars directly onto kitchen counter, because temperature variances could cause the jars to crack.

Test The Seal Before Storing The Jars

Once jars have completely cooled (12 hours or overnight), make sure to test the seal on the jars before storing in pantry. Press the middle part of the lid.  If the lid springs back, the seal is bad, and the jam will need to be stored in the refrigerator. If the jars have a good seal,  label and store in pantry, as they are now shelf stable. I unscrew and remove the rings before storing.

When ready to use, open up a jar, and spread some of that thick, sweet strawberry jam goodness on a piece of toast… and ENJOY the delicious work of your hands! Now you know how to can strawberry jam. YUM!

Have a wonderful day!  Spring is just around the corner… can’t wait to get out there, pick some fresh delicious strawberries and make yummy strawberry jam! I’ve given away so many jars of homemade jam to friends and family recently, I need to make more just so WE can have some around to enjoy this year!  Go figure! Have a great day.

Looking For More JAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many jam recipes, including:

• Blueberry Jam
• Boysenberry Jam
• Bing Cherry Jam
• Orange Marmalade

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  Written instructions with box of MCP Premium 100% Natural Fruit Pectin

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How To Can Strawberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Make your own delicious strawberry jam at home and can it for long term storage, using a water bath canner and safe canning guidelines.

Category: Jam, Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry jam

Servings: 11 cups (5.5 pints approx.)

Calories Per Serving: 39 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 3/4 cups crushed strawberries (approx. 6 pints of strawberries)
• 1/4 cup fresh lemon juice
• 1 small box MCP powdered pectin (2 ounces) (some boxes are 1.75 ounces now)
• 1/2 teaspoon butter (to help cut down on foaming-optional)
• 8½ cups granulated sugar

US Customary - Metric

Instructions

1. While getting jam ready for canning, begin heating water in canner, and prep jars, lids and rings per manufacturer instructions , so they're ready to go once jam is ready.
2. Place strawberries in large bowl and crush them (I use my potato masher to crush the fruit). You can use a food processor for this, but do not puree fruit. Use pulse button to chop fruit. You need small pieces of strawberries in the jam!
3. Measure exact amount of fruit the recipe calls for into large saucepot. Add fresh lemon juice and 1 box powdered pectin; stir to combine. (I add 1/2 teaspoon of butter also, which helps keep foam amount down during cooking.
4. Measure exact amount of sugar into separate bowl. Set aside.
5. Bring strawberry mixture to a FULL ROLLING BOIL on High heat. Stir mixture constantly (*A full rolling boil means the fruit doesn't stop boiling, even while stirring). As soon as mixture comes to a full rolling boil, dump ALL the sugar in at once, and stir well, to combine.
6. Bring jam back to a FULL ROLLING BOIL, then let it boil for 4 minutes. Be sure to stir jam constantly. When done, remove pan from heat. Skim off any foam on top of jam and discard.
7. Ladle hot jam quickly into clean, pre-heated jars. Fill each jar, leaving 1/8 inch of headspace. Remove air bubbles from jar by inserting a non-metallic utensil into jar 2 or 3 times. Wipe rims of jars with wet paper towel or dishcloth to remove any jam residue (residue prevents jars from sealing properly). Cover jars with prepared flat lid, add screwband and tighten. Place jars carefully (using canning tongs) onto canning rack. Lower rack into hot simmering water in canner. Make sure hot water completely covers jar tops by a couple inches (add additional hot water if needed). Cover the canner.
8. Bring water in canner to a gentle boil. Once boiling, process jam for 10 minutes.
9. When processing time is complete, remove jars and place them upright on a dish towel on counter until they've cooled completely (do not place hot jars directly onto kitchen counter. Temperature variances could cause jars to crack).
10. Once jars have completely cooled (12 hours or overnight), make sure to test seal on the jars before storing in pantry. (Press middle part of the lid with index finger. If it springs back, seal is bad, and jar will need to be stored in refrigerator). If jars have a good seal, label the jars and store in pantry.

Nutrition Facts

How To Can Strawberry Jam

Amount Per Serving (1 Tablespoon)

Calories 39

% Daily Value*

Potassium 7mg0%

Carbohydrates 10g3%

Sugar 9g10%

Vitamin C 2.9mg4%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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