If you enjoy the flavor combination of rhubarb and oranges, then you will enjoy this recipe for canning Rhubarb-Orange Marmalade! You will enjoy this thick, delicious, rhubarb-orange marmalade (made without pectin) using fresh oranges and rhubarb, on toast and biscuits, etc.
This rhubarb-orange marmalade recipe is fairly simple in that it requires NO PECTIN, and only three ingredients to make some incredible tasting jam! If you prefer a “not as chunky” JAM that uses Pectin to make this same flavor combo, be sure and check out my recipe for Rhubarb-Orange Jam… that recipe uses a slightly different process for preparing the jam.

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

Before beginning, prepare your water bath canner, jars and lids, according to canning and manufacturer guidelines.  Place rhubarb and granulated sugar into a large soup pot or Dutch oven.

Place the two oranges (I cut them into chunks and removed any seeds), INCLUDING PEEL, into a food processor. Process the oranges until blended and in small pieces.

Preparing the Rhubarb-Orange Marmalade For Canning

Add the processed oranges to the rhubarb-sugar mixture in pan. Bring the fruit mixture to a boil, stirring frequently. Once fruit begins boiling, turn down the heat and simmer mixture (uncovered) for about an hour, stirring frequently to prevent scorching.

Mash the rhubarb with a potato masher as it cooks to help break down the rhubarb.  Cook marmalade until mixture “sheets” from a very cold spoon (about an hour). **Notes on the “sheeting” process can be found in the NOTES section of the printable recipe. Once the marmalade is done cooking, and the gel stage has been reached, remove the pan from the stove. If any foam has appeared on the surface of jam, remove it with a spoon and discard.

Fill the Jars

Carefully ladle the hot marmalade into prepared hot canning jars, leaving 1/4 inch headspace.

Be sure to remove any air bubbles, and adjust headspace, if necessary, by adding or removing jam to reach correct headspace.  Wipe the jar rims clean with a wet cloth or paper towel to remove spills and ensure a good seal. Place the prepared lids and screwband on jars; tighten to fingertip tight.

Processing The Jars Of Rhubarb-Orange Marmalade

Place filled jars into simmering water onto canning rack in water bath canner. Make sure the jars are completely covered (by at least an inch above the top of jars) with hot water. Bring water to a boil; once water has reached a full boil, process jars for 10 minutes.

When done, carefully remove the HOT jars to a dish towel on countertop. Do not place directly on counter as temperature variations could cause jars to crack. Let the jars cool completely, undisturbed for 12-24 hours. Label and store. This recipe makes approximately 7- 8 half-pint or 4 pint jars of rhubarb-orange marmalade. Processing time is the same for both sized jars.

I love to make jams and marmalades to sample throughout the year OR to tuck into a gift basket for a friend when they least expect it!  This Rhubarb-Orange Marmalade is delicious!

Looking for More JAM Recipes?

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

• Homemade Blackberry Jam
• Orange Marmalade
• Bing Cherry Jam
• Strawberry 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

Have a GREAT day!

Recipe Source:  http://www.tasteofhome.com/recipes/rhubarb-marmalade/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Rhubarb-Orange Marmalade

Prep Time

1 hr 10 mins

Cook Time

10 mins

Total Time

1 hr 20 mins

 

You will enjoy this thick, delicious, rhubarb-orange marmalade (made without pectin) using fresh oranges and rhubarb. Delicious spread for toast, biscuits, etc.

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: rhubarb orange marmalade

Servings: 8 half-pints (approx)

Calories Per Serving: 38 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups fresh rhubarb , chopped (See NOTES section for info on using frozen rhubarb)
• 6 cups sugar
• 2 medium oranges (including peel), cut into chunks

Instructions

1. Place the chopped rhubarb and sugar into a large Dutch oven or soup pot.
2. Place the orange chunks (yes, peel included!) into a food processor. Process the oranges until small pieces are left. Add the orange pieces to the rhubarb/sugar mixture in the Dutch oven. Stir well, to combine.
3. Bring mixture to a full boil, then reduce heat to a simmer. Cook, uncovered for about 1 hour, stirring quite often (to prevent burning on bottom of pot). When done the marmalade should "sheet" off of a spoon. (See NOTES section for explanation of process).
4. While marmalade is cooking, prepare water bath canner, canning jars and lids, according to manufacturer and USDA canning instructions.
5. Remove the marmalade and pan from the heat. Skim any foam off the top of the marmalade and discard. Ladle the hot marmalade into prepared and heated pint jars. Leave 1/4 inch headspace in each jar. Remove any air bubbles, and adjust the headspace by adding or removing marmalade. Wipe the lids of each jar well with a damp towel to ensure a good seal. Place the heated flat lid onto each jar, then screw on the jar band until it is fingertip-tight.
6. Carefully place hot jars into simmering water in the canner. Make sure jars are completely covered with hot water by at least an inch. Bring water in canner to a full boil; process jars for 10 minutes.

Recipe Notes

If using frozen rhubarb... measure frozen, then thaw. Drain in colander-don't press juice out
Processing time is for 1,000 feet of altitude and lower. Be sure to add a minute of processing time for each 1,000 feet higher in altitude you are.
"Sheeting process": Dip a very cold metal spoon into hot marmalade. Lift up spoon; hold it horizontally. The syrup will run off the edge of spoon. As it cooks, the syrup will usually run off in drops, two at a time. Keep cooking. Once jam has cooked enough that the drops mix together and "sheet" (blob together in solid sheet) off a very cold spoon, you've reached the gel stage.

Nutrition Facts

Rhubarb-Orange Marmalade

Amount Per Serving (1 Tablespoon)

Calories 38

% Daily Value*

Potassium 20mg1%

Carbohydrates 9g3%

Sugar 9g10%

Vitamin A 10IU0%

Vitamin C 1.6mg2%

Calcium 6mg1%

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

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

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Overrun with fresh garden green beans this summer? Learn how to can green beans for long term storage, to enjoy all year long!
One summer several years ago I was “overrun” with green beans growing in my backyard raised bed garden. I KNEW I wanted to learn how to can green beans to preserve them, so I used a birthday gift card I received and bought a pressure canner. The rest is history!

That was several summers ago, and I’ve now learned and progressed in my pressure canning  (and water bath canning), to where I am now canning lots of veggies, beans, soups, jams, and stews… AND I LOVE IT! Do you know how to can green beans? It’s actually quite easy, once ya get the basics down.

There’s something wonderful about pulling a jar of homegrown green beans (or other foods) right out of our pantry that makes me smile!  And the fact that I’ve never had a “bad” unsealed or cracked jar tells me I must be doing it right! So if you’re interested in learning how to can green beans here’s the “how to”.

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

How To Can Green Beans

First thing is very important: always refer to your pressure canner’s manufacturer’s instructions for your specific canner before beginning.  Note: Green beans must be canned using a PRESSURE canner. Vegetables and meats, soups, etc. must be pressure-canned, due to low acidity present in those foods. Unfortunately they CANNOT be processed in a water bath canner (not enough heat to kill off any potentially harmful bacteria!). This is the first thing I had to understand when it was time to learn how to can green beans!

Start with fresh beans (for this batch I combined green and yellow fillet beans from our garden). Rinse beans, and then drain them.

Trim the ends off the beans, then snap or cut them into 2 inch pieces. (I enjoy “snapping” beans while I watch TV).  Typically I pack beans tightly into jars before canning to get an estimate of how many jars I will need. Once that’s done, I remove beans,  re-wash jars, then proceed with the canning process. Set the beans aside until you’re ready to pack them into hot jars.

Prepare The Canning Jars And Flat Lids

Wash the canning jars, then place them upside down on a dish towel-lined baking sheet.  Place them in a preheated 200 degree oven for about 20-25 minutes.

Some people put them in simmering water to heat, but I like the convenience of having my stove top free while I am heating the water up in my pressure canner and heating boiling water to add to the filled jars.

While the jars are in the oven heating, prepare pressure canner, jars and lids according to manufacturer instructions. Bring a kettle of water to a low boil. About 5 minutes before the jars are finished heating and the beans are ready to be added, pour some of the very hot water over the flat jar lids (and let them sit in the water in a bowl for 5 minutes – this softens the rubber seal).

Pack The Green Beans Into Hot Jars

I usually “raw pack” the beans (one of TWO canning methods), which means to tightly pack the raw green beans in the heated jars. Fill the jars to within one inch of the top of jar.

Place 1/2 teaspoon canning salt into each jar. Pour boiling water (I use a canning funnel) into each jar, leaving 1 inch headspace. (See NOTES section of the printable recipe below for alternate method).

Remove air bubbles from jar; adjust the headspace by adding or removing liquid to ensure you have the correct 1 inch headspace. Use a paper towel and wipe the rim of each jar dry/clean, to help ensure a good seal. Place the heated flat lid on jar, then add screw band and tighten to fingertip tightness.

Processing The Jars Of Green Beans

Carefully place the jars into simmering water in the pressure canner, lock the canner lid in place, then turn the stove top to medium high heat. As the water inside comes to a boil, steam will escape through the vent. Let the steam vent for 10 minutes, then place vent cover on to close vent.

Continue heating until the pressure canner reaches 10 pounds pressure. Maintain this pressure throughout the cooking time indicated. (Pint jars = process for 20 minutes, Quart jars = process for 25 minutes).

Once Canning Processing Time Is Completed

When processing time is completed, turn off the heat. Let the pressure of the canner drop down to zero naturally. Once the pressure returns to zero, wait a couple more minutes, then carefully remove the vent cover only. Wait another minute, then carefully remove canner lid. Let the jars sit in the canner for 10 more minutes, then remove them, using canning tongs.

Place the HOT jars onto a dish towel on the counter (DO NOT place directly on counter… temperature variations could make the jars crack!). Here’s a picture from another batch of jars using only GREEN beans. At this point you’ve conquered learning how to can green beans. Yay for YOU!

Let The Jars Cool

Let the jars cool completely (for 12-24 hours) without disturbing, then check to make sure they sealed properly, label and store. Smile… and enjoy the reward from your small amount of work… a pantry full of green beans!

I LOVE that I can preserve beans from our garden each year and pull a jar of home-grown green beans off a pantry shelf any time I want… (haven’t bought beans in years!).

For me personally, it is very rewarding to see jars of homegrown vegetables (and soups, stews, jam, etc) line our pantry shelves… it feels awesome! I am so glad I learned to pressure can and have enjoyed the results produced ever since!  And just think… it all started with learning how to can green beans!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few canning recipes you might enjoy, including:

• Italian-Style Tomato Sauce
• Strawberry Jam
• Split Pea and Ham Soup
• Cilantro Lime Enchilada Sauce

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:  Ball Complete Book of Home Preserving, Published 2012, Robert Rose, Inc., Jarden Corporation, page 386 (and part of page 385)

0 from 0 votes

PRINT

How To Can Green Beans

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Overrun with fresh garden green beans this summer? Learn how to can green beans for long term storage, to enjoy all year long!

Category: Canning

Cuisine: American

Keyword: green beans

Servings: 4 pint jars

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 pounds Green beans (approx. 1½ - 2½ pounds of beans per QUART jar)
• 2 teaspoons Canning salt
• 4 Pint Canning jars and lids/screwbands
• Boiling water

US Customary - Metric

Instructions

1. Wash beans, then drain. Trim ends off beans, then snap or cut beans into 2 inch pieces.
2. Wash canning jars, then place upside down on a dish towel-lined baking sheet. Place in a preheated 200 degree oven for 20-25 minutes. While jars are heating, prepare pressure canner, jars and lids according to manufacturer instructions. Bring a kettle of water to a low boil. About 5 minutes before the jars are finished heating and the beans are ready to be added, pour some of the very hot water over the flat jar lids (and let them sit in the water in a bowl for 5 minutes).
3. Tightly pack the raw green beans in the heated jars. Fill the jars to within one inch of the top of jar. Place 1/2 teaspoon canning salt into each jar. Pour boiling water (use a canning funnel) into each jar, leaving 1 inch headspace. Remove air bubbles from jar; adjust headspace by adding or removing liquid to ensure you have a 1 inch headspace. Use a paper towel and wipe the rim of each jar dry/clean. Place the heated flat lid on jar, then add screwband and tighten to fingertip tight. Carefully place jars into simmering water in pressure canner, lock lid in place, then turn burner to medium high heat. As water inside comes to a boil, steam will escape through vent. Let the steam vent for 10 minutes, then place vent cover on to close vent.
4. Continue heating until pressure canner reaches 10 pounds pressure. Maintain this pressure throughout the cooking time indicated. (Pint jars = process for 20 minutes, Quart jars = process for 25 minutes). Begin processing time once canner reaches 10 pounds pressure.
5. When processing time is completed, turn off heat. Let the pressure drop to zero naturally. Once the pressure returns to zero, wait a couple more minutes, then carefully remove vent cover. Wait another minute, then carefully unlock and remove canner lid. Let the jars sit in canner for 10 minutes, then remove, using canning tongs. Place HOT jars onto a dish towel on counter (DO NOT place directly on counter... temperature variations could make jars crack!). Let jars cool completely (for 12-24 hours) without disturbing, check for proper seal, label and store.

Recipe Notes

Quantity will vary, based on how many beans you process.
Processing: 10# pressure. Pints=20 minutes, Quarts=25 minutes.

Alternate method: Hot Pack method: Cut beans combined with boiling water to cover. Bring liquid to boil (medium-high heat). Boil beans for 5 minutes. Drain (but reserve liquid for adding to jars, if desired). Put hot beans into jars; cover with boiling water or reserved liquid. Continue with rest of directions, as written.

Nutrition Facts

How To Can Green Beans

Amount Per Serving (1 pint jar of beans)

Calories 140

% Daily Value*

Sodium 1189mg52%

Potassium 957mg27%

Carbohydrates 31g10%

Fiber 12g50%

Sugar 14g16%

Protein 8g16%

Vitamin A 3130IU63%

Vitamin C 55.4mg67%

Calcium 168mg17%

Iron 4.7mg26%

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

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

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Learn how to can beef stew, with beans, potatoes, carrots, etc. for long term storage, using a pressure canner. Enjoy this hearty stew year round! It’s the middle of Summer, yet I find myself mentally preparing for the Oregon Fall and Winter ahead. I decided to get a jump on the cold, rainy weather and get some canned goods ready. Here’s how to can beef stew with vegetables…jars of yummy stew… now in our pantry!

I only wanted to can a small batch of beef stew, so I cut the original recipe in my Ball Canning book in half, but added canned tomatoes, canned green beans, minced garlic, dried oregano and beef bouillon to the recipe, which added additional vegetables and flavor. If you have the ability to process large quantities of jars, then by all means… double the recipe (below)! I have a smaller sized pressure canner, so the half recipe works well for my purposes!

If you love Beef Stew, but don’t enjoy canning, I would recommend checking out the Classic Beef Stew recipe on my blog, where the stew is BAKED slowly, and comes out thick, tender, and delicious! Check it out… it’s fabulous (and your home will smell so good!)!

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

How To Can Beef Stew With Vegetables

The stew MUST be canned in a pressure canner, but the preparation to can beef stew is fairly easy!  While you are preparing your pressure canner, jars and lids (according to manufacturer and USDA guidelines), begin by browning beef cubes in one Tablespoon of hot oil. You may need to brown the beef in batches, depending on the quantity of stew you are preparing.

Place browned beef into a large stainless steel pot. Add potatoes, carrots, onions, diced canned tomatoes, celery, garlic, and spices.  Stir to combine.

Add 1 large beef bouillon cube to water (crumble it in with your fingers). Add one can green beans.  Add boiling water to completely cover meat and vegetables.  Stir to combine. Bring mixture to a boil, while stirring frequently.

Filling the Jars

Ladle the prepared stew into hot canning jars. Leave 1 inch headspace per jar. Remove air bubbles from jars. If needed, adjust the headspace in each jar, by adding or removing stew. Carefully wipe each rim with moistened paper towel to remove any moisture or grease, to ensure a good seal. Place hot flat lid onto each jar, add, then tighten down screw band to fingertip tightness.

Processing The Jars of Beef Stew

Place hot jars into water in pressure canner (prepared per manufacturer guidelines). Lock the lid, and turn up the heat to medium-high. Once it is boiling, let the steam vent from canner for 10 minutes, then close vent.

Continue heating until you reach 10 pounds pressure. Pint jars are processed for 75 minutes, and Quart jars for 90 minutes.

When processing time is completed, turn off heat.  Let the pressure in canner return to zero naturally. Once pressure returns to zero, wait a couple minutes, then carefully remove the vent cover. Wait a minute or so, then carefully remove the canner lid.

Wait 10 more minutes, then remove hot jars to a dish towel on the counter. Do not place boiling hot jars directly on counter- they might crack from temperature variance!  Let jars cool completely, check for proper seal, label, then store in pantry.

As you can see, I had a very busy day canning, but it felt good to can beef stew, Split Pea and Ham Soup, and a few jars of Rhubarb-Orange Marmalade (from our garden rhubarb) and put them into our pantry!  It will be great to have these ready to go on those rainy Oregon days I KNOW will be here sooner, rather than later!

Thank you for stopping by, and I hope you will come back soon. Be sure and check out ALL my recipes in the recipe Index, which is located at the top of the page. Have a great day.

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: The book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 407.

5 from 1 vote

PRINT

How To Can Beef Stew With Vegetables

Prep Time

30 mins

Cook Time

1 hr 30 mins

Total Time

2 hrs

 

Learn how to can beef stew, with beans, potatoes, carrots, etc. for long term storage, using a pressure canner. Enjoy this hearty stew year round!

Category: Canning and Preserving, Soup

Cuisine: American

Keyword: can beef stew

Servings: 5 Quarts (20 one cup servings)

Calories Per Serving: 31 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon vegetable oil
• 2½ pounds stewing beef , cut into 1½ inch cubes
• 6 cups potatoes , peeled and cubed
• 4 cups carrots , peeled and sliced
• 1½ cups chopped celery
• 1½ cups chopped onions
• 2 cans (11.5 ounce each) diced tomatoes
• 1 can green beans (11.5 ounce)
• 1 beef bouillon cube (large)
• 2½ teaspoons salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 teaspoon minced garlic
• Boiling water (enough to cover)

US Customary - Metric

Instructions

1. Prepare pressure canner, canning jars and lids, according to manufacturer instructions and general canning guidelines.
2. Heat oil in large skillet (or very large saucepan) on medium-high. Brown the beef cubes (work in batches, if necessary). Only add additional oil if absolutely necessary.
3. Place the browned beef into a very large saucepan; add potatoes, celery, carrots, onions, canned tomatoes, green beans, beef bouillon cube, and remaining spices. Stir to combine. Add boiling water to completely cover the ingredients. Bring the stew to a boil, while continuing to stir.
4. Ladle the hot stew into hot canning jars. Be sure to leave a 1 inch headspace. Remove the air bubbles from each jar, then adjust the headspace by adding or removing stew, as necessary. Wipe the rims of each jar very well with a wet paper towel, to remove any trace of food or liquid. Place a heated flat lid on top, then screw the band down until it is fingertip tight.
5. Carefully place the jars into prepared pressure canner. Lock the lid, then turn heat to medium high heat. Once it boils, vent the steam for 10 minutes, then close the vent. Continue to heat until canner reaches 10 pounds pressure. Process Quart jars for 90 minutes (If using pint jars, they need to be processed for 75 minutes).
6. Once processing is completed, turn the heat off. Let the pressure return to zero naturally. Wait a few more minutes after if reaches zero, then open the vent cover. Remove the canner lid carefully (away from you). Let sit uncovered for 10 minutes, then carefully remove boiling hot jars to a dish towel. (Don't place boiling hot jars directly on counter as they might crack from temperature variance). Let jars cool completely, label and store in pantry.

Recipe Notes

Pint jars = 1 inch headspace. 75 minutes at 10# pressure = 10 jars
Quart jars = 1 inch headspace. 90 minutes at 10# pressure = 5 jars

Nutrition Facts

How To Can Beef Stew With Vegetables

Amount Per Serving (1 cup)

Calories 31 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 422mg18%

Potassium 196mg6%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 4359IU87%

Vitamin C 7mg8%

Calcium 28mg3%

Iron 1mg6%

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

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

Save

Save

Make your own delicious beef jerky in a food dehydrator or oven at home, for a fraction of the cost of purchasing it!
Have you ever wondered HOW to make really great tasting beef jerky for a fraction of the price of store bought?  Well, if you like to snack on this chewy treat and want to know how to make your own in a food dehydrator OR in your oven, read on!

Over 20 years ago I bought a food dehydrator (see photo below) for about $25. I have used that thing a LOT ever since. It is a real “workhorse”, and I have used it for making my own beef jerky (as well as many varieties of dried fruits, spices, veggies, etc.) ever since!

That original $25 I spent was a great investment. (The photo below is to show you my little 5 rack machine – drying mint leaves and cherry tomatoes from our garden). I’ve also dehydrated lots of fruits and veggies, too!

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

How To Make Beef Jerky

Making beef jerky is very easy, actually. Very thin strips of beef are marinated overnight (or a minimum of 4 hours), then placed in the dehydrator or oven and “dried” until the strips of meat are moisture free and pliable.

Here’s how you make beef jerky (with only 4 ingredients!)  The basic mix is 3 parts soy sauce, 1 part brown sugar, and 1 part Liquid Smoke (the picture shows what kind I use – found at grocery store).  Mix it up in a medium bowl.

The meat (I like to use London broil or flank steak) is sliced into very thin 1/8″ strips (it is easiest to cut if meat is partially thawed after being frozen).  If you are using London Broil, cut slices WITH THE GRAIN.

If you will be using Flank Steak, cut slices AGAINST THE GRAIN. Beef jerky meat is then marinated in sauce for a MINIMUM of 4 hours in refrigerator. Refrigerate the meat (overnight is BEST), in a covered container.

When the meat for the beef jerky is done marinating, lay the beef strips on paper towels to absorb excess sauce. Pat lightly dry.

Dehydrating The Beef Jerky

Place strips of beef onto dehydrator racks leaving space for air to flow between each piece. If you are using an oven, place the strips onto aluminum foil covered baking sheets.

If you are using a food dehydrator, dry the beef jerky strips for between 3-4 hours, turning strips over about halfway through drying process. When done the beef jerky should be fully dry, but still pliable.

If Using An Oven To Make Beef Jerky

If using oven, dry the jerky on the lowest setting your oven will go (usually between 150 and 170 degrees). The beef jerky will need to dry in oven for 8-10 hours, so it’s easy to put it in oven at night and have it done the next morning.

Storing Beef Jerky

The finished beef jerky will have a very nice smoky, slightly teriyaki taste, and boy, is it GOOD! Remove the strips from the dehydrator or oven, and let them completely cool.  Keep any leftover beef jerky stored in an airtight container or sealable bag.

I’ve made my own beef jerky for over 20 years now, and it is always a big hit with my husband and our sons… and given the price of a bag of jerky at the store (whoa!), making it at home is a real money saver!

Hope you will consider trying this easy recipe for beef jerky… it’s never failed me yet!  Have a fantastic day! Please come back again soon, for more yummy recipes.

Looking For More SNACK Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for some yummy snacks, including:

• Crunchy Caramel Corn
• Chocolate Peanut Butter Muddy Buddies
• Tex-Mex Party Nuts
• Popcorn Italiano

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: My Mr. Coffee Food Dehydrator Owner’s Manual (really, really old)

0 from 0 votes

PRINT

Beef Jerky DIY!

Prep Time

4 hrs

Cook Time

4 hrs

Total Time

8 hrs

 

Make your own delicious beef jerky in a food dehydrator or oven at home, for a fraction of the cost of purchasing it!

Category: Appetizer/Snack

Cuisine: American

Keyword: beef jerky

Servings: 25 slices (approx.)

Calories Per Serving: 35 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For marinade:

• 3/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup Liquid Smoke

For meat:

• 1 pound London Broil or flank steak

US Customary - Metric

Instructions

1. Slice meat into 1/8 inch wide strips (TIP: meat will cut BEST if you use slightly thawed, but still partially frozen meat).

2. Combine marinade ingredients in medium sized bowl. Add meat strips to marinade. Coat all meat with marinade. Cover bowl and let marinate in refrigerator at LEAST 4 hours (or overnight-BEST!).

3. When ready, lightly pat dry meat strips (place strips on paper towels). Lay strips on food dehydrator racks OR place strips on baking sheets lined with aluminum foil. Leave space between each piece so air can circulate.

4. If using dehydrator, dehydrate at 145 degrees for approximately 3-4 hours, until dry but pliable. If using oven, turn oven to lowest setting (150-170 degrees). Let jerky bake for 8-10 hours until dry, but pliable.

5. Remove beef jerky when done. Let cool completely. Store in airtight container. Enjoy!

Recipe Notes

Try to use meat with a limited amount of fat present, for best results. *The amount of marinade used will vary depending on how much meat you are using to make jerky. You will need to have enough of the sauce to marinade all strips of beef. 

Nutrition Facts

Beef Jerky DIY!

Amount Per Serving (1 piece)

Calories 35

% Daily Value*

Cholesterol 11mg4%

Sodium 406mg18%

Potassium 85mg2%

Carbohydrates 2g1%

Sugar 2g2%

Protein 4g8%

Calcium 7mg1%

Iron 0.5mg3%

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

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

Save

Bing Cherry Jam, enhanced with the addition of amaretto, is a delicious fruit spread for toast or biscuits! The recipe includes canning instructions, for long term storage.

Each year I enjoy making many varieties of jam to store in our pantry, and to give away to family and friends. I’ve been canning jam for many years now. 

Last summer I made Bing Cherry Jam for the first time, and was surprised at how delicious and flavorful it was on toast and English muffins!

Today I want to share the recipe for making Bing cherry jam, and I really think you will love this delicious jam!  

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

The History Of The “Bing Cherry”

The “Bing” Cherry is a firm dark cherry, which is very common in the Pacific Northwest, where we live. Cherries are commonly acknowledged to have high antioxidant levels, as well.

Bing cherries are believed to have first been cultivated in Oregon in 1875 by a horticulturist named Seth Lewelling. He was helped by his orchard foreman, a Chinese immigrant by the name of Ah Bing, and that is apparently how they got their name. 

Time To Can The Jam!

I searched for a good “canning” recipe for this fruit after being given a large amount of these cherries by a friend, who has a huge cherry tree at her home.

The recipe I used for this jam is from one of my Ball Blue Books (Guide To Preserving). Bing cherry jam is canned for long term storage by using a water bath canner.

The idea of making Bing cherry jam intrigued me, and it was fun being able to use my Homemade Amaretto in it, as one of the ingredients.

Pairing the flavors of ripe Bing cherries with cinnamon, cloves, and almond liqueur make this quite a wonderfully tasty jam!

How Much Bing Cherry Jam Will This Recipe Yield?

This recipe for bing cherry jam makes about 6 half-pint jars.  That means there’s enough jam to save several jars in your pantry.

There are also a few extra jars in case you want to bless others with them! I love to save a few jars to store, and give others to my family and friends.

Here is a picture of this delicious bing cherry jam, spread on a toasted English muffin. Trust me, this jam is really GOOD!

If you enjoy making homemade jam, I recommend this recipe, because it really has GREAT flavor! I hope you have the opportunity to make this delicious jam.

Thank you for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, and have a GREAT day!

Looking For More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of jam recipes to enjoy, including:

• Blueberry Jam
• Strawberry Rhubarb Jam
• Raspberry Jam
• Orange Marmalade
• Homemade Blackberry 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:  “Ball Blue Book Guide To Preserving”, published 2014 by Hearthmark LLC dba Jarden Home Brands, page 49.

↓↓ PRINTABLE RECIPE BELOW ↓↓

3 from 1 vote

PRINT

Bing Cherry Jam

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Bing Cherry Jam, enhanced with the addition of amaretto, is a delicious fruit spread for toast or biscuits!

Category: Breakfast, Jam

Cuisine: American

Keyword: cherry jam

Servings: 6 half-pint jars or 3 pint jars

Calories Per Serving: 47 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 quart (about 2 pounds) Bing cherries, pitted and stemmed
• 6 Tablespoons Ball Classic Pectin (powder)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 cup lemon juice
• 1/4 cup almond liqueur (I used Amaretto)
• 4 ½ cups granulated sugar

US Customary - Metric

Instructions

1. While preparing the jam, also make sure you prepare water canner and hot canning jars/lids, per manufacturer instructions and USDA canning guidelines.

To Make Jam:

1. Wash, drain, pit and de-stem cherries. Chop cherries into small pieces (make sure chopped cherries measure out to one quart, which is the equivalent of 4 cups).
2. In a large saucepan, mix together the chopped cherries, pectin, cinnamon cloves, lemon juice and almond liqueur until well combined. Cook slowly on medium-high heat until mixture comes to a boil.
3. Add the sugar all at once, stirring until all the sugar has dissolved. Bring this mixture to a FULL ROLLING BOIL (this means the boiling doesn't stop, even if you keep stirring it!). Let the jam boil fully for ONE MINUTE, continuing to stir the entire time. Remove the pan from the heat. If any foam has accumulated on top, skim it off with a spoon and discard.

To Fill Hot Canning Jars:

1. Ladle hot jam into hot jars. Leave ¼ inch headspace in each jar. Remove any air bubbles from filled jar, by inserting plastic utensil into jar between jam and jar to release air that is trapped. Wipe the jar rim very good to ensure no sticky residue is present. Place lid and screw band onto jar. Tighten to fingertip tight only. Using canning tongs, carefully place each jar onto an elevated rack in simmering water (180 degrees) in water bath canner. Repeat the process until all your jars are filled and in canner.

To Process The Jam:

1. Lower the filled rack into the simmering water. Make sure that the jars are completely covered with water (water must be an inch over the top of jar). Turn the heat to medium-high. Put a lid on the canner, and bring the water inside to a full, rolling boil. Once the water reaches a rolling boil, process the half-pint jars for 10 minutes. When 10 minutes is up, turn the heat off and take the lid off the pan. Let the jars sit in the hot water for 5 minutes, then carefully remove jars to a dish towel on the counter (Do not place hot jars directly on counter-they might crack, due to temperature variations). Let jars cool, upright, for 12 hours, without moving. Once cool, check to ensure a proper seal has been achieved, then label jars and store in pantry.

Nutrition Facts

Bing Cherry Jam

Amount Per Serving (1 Tablespoon)

Calories 47

% Daily Value*

Sodium 2mg0%

Potassium 22mg1%

Carbohydrates 12g4%

Sugar 10g11%

Vitamin A 5IU0%

Vitamin C 0.9mg1%

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!

Save

Save

Save

Save

Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!
Last summer I canned lots of food to store in our pantry, including green beans, ranch-style beans, and this wonderful tasting Italian-Style Tomato Sauce. I was fortunate to be able to use a lot of Roma tomatoes from our backyard garden!

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

This Italian-Style Tomato Sauce Is Canned Using a Water Bath Method!

The sauce was fairly easy to can, using a water bath canner.  I thought this sauce would have to be pressure canned, but I was wrong. I used my trusty Ball Canning cookbook for this recipe, and the rest is history! Perfect Italian-style tomato sauce!

The recipe from my “Ball Complete Book of Home Preserving” was tested scientifically so that this Italian-style tomato sauce can be safely processed in a water bath (as opposed to a pressure canner).   As long as you don’t alter the ingredients or quantities of ingredients used (because that might end up with an unsafe product), it is safe to water bath process this Italian-style tomato sauce.

It’s been great to have extra jars of this delicious Italian-style tomato sauce in my pantry for last minute pasta sauces, soup recipes, etc. I’ve used them a lot recently!

Tip For Using The Sauce After Storage

When using the sauce from the pantry to use in your favorite recipes, add a bit of olive oil to the sauce to give it additional flavor. Olive oil is a great addition, because no olive oil is added to the sauce before canning (because it could go rancid during long term storage).

Lots Of Flavor

The finished sauce has a nice Italian flavor, due to the flavorful Roma tomatoes, minced garlic, onion, celery, carrot, and hot pepper flakes. Italian-style tomato sauce can be used in a variety of recipes. I’ve used it to make spaghetti sauce, some homemade pizza sauce, and have added it to soup, all with great results!

How Many Jars Will the Recipe Yield?

The recipe (as written below) will yield 3 pint sized jars. I easily doubled the recipe using exact measurements and ended up with 7 pints of sauce (as seen below). I am thrilled to have a few extra jars of this delicious Italian-style tomato sauce in our pantry to use in a variety of recipes!

It’s so convenient to know this Italian-style Tomato Sauce is in our pantry, which saves me a trip to the grocery store!

Have a fantastic day.. I hope you will consider making this recipe of Italian-style tomato sauce, if you enjoy canning as much as I do! Follow the recipe directions exactly. Prepare your jars and canner according to manufacturer’s instructions, and USDA canning guidelines.

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 wonderful canning recipes (for pressure canning OR water bath canning), including:

• Peach Jam
• How To Can Pears
• How To Can Dried Beans
• Blackberry 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: “Ball Complete Book of Home Preserving”, page 365, Jarden Corporation, copyright 2006 and 2012. Published by Robert Rose, Inc.

0 from 0 votes

PRINT

Italian-Style Tomato Sauce (and how to can it!)

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

 

Homemade Italian-style tomato sauce is used in lots of food (pizza, spaghetti, etc.). Learn how to make this classic sauce, and can it for long term storage!

Category: Sauce

Cuisine: Italian

Keyword: Italian style tomato sauce

Servings: 12 3 pints

Calories Per Serving: 39 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8 cups fresh plum (Roma) tomato purée (approx. 4.5 pounds) (see Notes section)
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 cloves garlic , finely minced
• 4 Tablespoons BOTTLED lemon juice
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried red chili pepper flakes

US Customary - Metric

Instructions

1. Prepare your water bath canner, jars and canning lids per manufacturer and USDA canning guidelines.

2. In a big stainless steel saucepan, combine the onion, celery, carrot and garlic with ONE CUP of the tomato purée. Cook on medium-high heat (stirring frequently) until it comes to a boil. Reduce heat, cover the saucepan, and cook this mixture for about 5 minutes (boiling gently). The vegetables should be tender at the end of this cooking time. While the liquid is still boiling steadily, add the rest of the tomato purée to the pan (one cup at a time), stirring well.
3. Add the bottled lemon juice, salt, black pepper and the dried red chili pepper flakes.
4. Turn the heat up to High. Bring the sauce to a rolling boil. Continue to boil the sauce hard, making sure you stir the sauce quite frequently. Continue boiling sauce until the mixture has been reduced by one-third (this will take about 15 minutes or so to reduce).
5. Ladle the tomato sauce (very hot) into the hot canning jars. Leave 1/2 inch headspace. Remove the air bubbles, and adjust the headspace in jars, if needed, by adding more sauce. Clean off the rim. Place the lid on the jar, and add the screw band; tighten screw band until fingertip tight.
6. Carefully place jars into simmering water in the canner. Make sure that hot water completely covers the jars and goes about an inch OVER the lids. Place lid on canner. Bring water to a full boil, then process jars for 35 minutes. When time is up, turn off heat and remove the lid from the canner. Wait for 5 minutes, then carefully remove hot jars of sauce (without tilting jars) to a dish towel on the countertop (do NOT place jars directly on countertop or they might crack). Let jars cool completely (24 hours), without disturbing them. Water on jar lids will evaporate naturally. After a few minutes, you should hear them make a "pinging" sound, indicating they have sealed properly. After jars have cooled for 24 hours and before storing in pantry, check to ensure lids have properly sealed, per USDA canning guidelines.

Recipe Notes

To puree tomatoes: Blanch, peel, core, and seed tomatoes. Put them into a colander and let them sit for 15 minutes. Discard the liquid. Put the tomatoes into a food processor. Purée with metal blade.

Nutrition Facts

Italian-Style Tomato Sauce (and how to can it!)

Amount Per Serving (0.5 cup)

Calories 39

% Daily Value*

Sodium 404mg18%

Potassium 456mg13%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 1g2%

Vitamin A 2390IU48%

Vitamin C 26.6mg32%

Calcium 24mg2%

Iron 0.5mg3%

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

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

Save

Save