HOME CANNED BUTTERNUT SQUASH SOUP


5 lbs. butternut squash, peeled and cut into1/2 inch cubes
2 1/2 lbs. red potatoes,peeled and cut into 1/2 inch cubes
5 stalks celery, coarsley chopped
5 carrots, coarsely chopped
3 onions, chopped
2 T . salt
Place prepared squash and potatoes in a large pot. Add water to cover;bring to a boil and boil for 2 minutes;drain and return squash mixture to pot. Add remainder of ingredients and gently mis.
Pack hot squash mix into hot jars, leaving 1-inch headspace. Ladle boiling water over the vegetables, again leaving 1-inch headspace. Process quarts for 90 minutes at 10psi and pints for 60 minutes at 10 psi, adjusting the psi as necessary for your altitude . Makes about 5 quarts.
To serve: Drain squash mixture. Puree in a blender(soup will be very smooth), or mash with a potato masher if you like texture. Add about 1 cup milk or cream to the soup and heat thooroughly. Add spices if desired- nutmeg, ginger,curry,or parsley. Top with a dallop of sour cream.
I like to make mine at times using a can of coconut milk.

Benefits of Fire Cider

 
 
 
Fire cider is said to restore and invigorate one's system, and additionally, many claim it has benefits that include boosting energy, warding off colds and flus, easing sinus congestion, lowering blood sugar, curbing cravings, and aiding digestion.

FIRE CIDER

YIELD
Makes 1 pint or more
INGREDIENTS
1/2 cup peeled and diced horseradish
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste
INSTRUCTIONS
Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.
Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).
Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

MIXING SPICES

I love spices, below is a list of spices that you can mix to make your own special blends. If you have others things you love, toss it in to make it a custom blend. This is a lot of fun to do . Purchase you some nice little jars online, some labels and go for it. 

LET'S SPICE THINGS UP!!

CANNED PINEAPPLE
3 PINEAPPLES WILL MAKE 4 LARGE MOUTH PINTS.
Clean jars and keep warm, get water to boiling point in a water bath canner then turn it down to simmer. Get a second small pot of water heated to pour over pinepple.
Lemon juice(not required but i use it.)
Core the pineapple, put 1 teaspoon lemon juice in the bottom of each jar, then add the pineapple rings. I push them into the jars all at one time. You can also cut the pineapple into chunks if you prefer.  Pour boiling water into jars, make sure you de-bubble because there will be lots of bubbles. Once you de-bubble add more water to fill within 1/2 to an inch from top. Wipe jar rims very well with papertowel and vinegar. Place lids and rings onto jars and set into water bath canner. Turn heat to high, when water comes to a roling boil set your timer on 15 minutes. Remove fromw water bath. Remove rings after 24 hours.

Canned Coleslaw

Canned Coleslaw 14 cups of shredded cabbage 2 large carrots peeled and shredded 1 large onion chopped 1 or 2 sweet peppers sliced in strips 2 TBSPS of kosher salt of pickling salt Combine all of the above ingredients in a large bowl, cover and set aside for 1 hour. To make the brine add the ingredients listed below to a pot and bring to a boil. Remove from heat to allow it to cool down. 3 ½ cups white vinegar 2 cups of water 3 ½ cups of sugar 1 TBSP of mustard seed 1 TBSP of celery seed. Once the brine is cool pour it over the other ingredients. Mix well and put into sterilized jars, pressing it firmly and then cover with the brine. De-bubble the jars, clean the rims and then add the bands. Put the jars into a preheated waterbath canner and bring it to a full rolling boil. Boil 10 minutes and you listen for the pops. Enjoy!

All you have to do now is eat as is, or drain, add mayo, or coleslaw dressing. I prefer mayonaise.

My canned Coleslaw

  • Red Velvet Cake

  • Apple Jacks

    This morning I made the boys some homemade apple jacks (apple turnovers) for breakfast. I used some of the left over apples from what I canned yesterday.

  • Apple Jacks

    I put a glaze on these but we prefer just a dusting of cinnamon sugar instead. You can use whatever you like best.

  • Fresh Apples

    Someone gave me all of these apples so I just keep on preserving apples.

  • Canned Apples

    I figured I may as well go ahead and can these apples to have during the winter. I think I am well on my way to now having preserved over 300 jars of foods.

  • Apple Pie

    This pie was so deep with apples, it really turned out amazing.

  • Apple Jacks

    These were by far the best I have ever eaten, not because I made them but because this crust recipe was to die for.

  • Apple Pie Filling

    Delicious and convenient.

I always add labels to my canned foods once they are cooled. I also remove the rings on most of the foods . The rings can be used over multiple times but you should only use the flat lids one time.

Today I made pickled beets. The taste turned out amazing. I always loved the pickled beets my granny made growing up and unless you make them yourself it is hard to find that special taste in the ones from the markets.

Blackberry Jam Cake

This is my mom's favorite cake, I can remember her making it many times when I was younger. I made this one two days ago and it turned out really nice. This recipe is over 100 years old and the home cooked icing is the best part of the cake to me. A lot of people like to put the icing on real thick, I don't care for that much icing because it takes away from the spices in the cake and, I also like the look of the icing when it is put on at this consistentsy .

  • Jamaica Banana Jam

    This is one of my favorite Jams. So delicious and simple to make.

  • Amish Butter

    Real Amish Cream butter.

  • Apple Butter with Hot biscuits.

    Nothing is as tasty as homemade biscuits and apple butter.

  • Rosemary & Thyme White Bread.

  • White Bread, Banana Bread.

  • Plain White Bread.

  • Apple Sauce

    The apples cooked down so nicely and were so smooth and creamy.

  • Canned Apple Sauce

    The Apple Sauce turned out beautiful. And it was so delicious.

  • Honey Crisp Apples

    These are the apples we used to make our Apple Sauce.

  • Great Northern Bean & Ham Soup.

    Great Northern Bean & Ham Soup is so good in the winter months with homemade cornbread. We love it.

  • Mango-Pineapple Salsa.

    Mango-Pineapple Salsa is one of our favorites. We love it with Nacho chips and even on our tacos.

  • Whole Green Beans

    We love using the whole beans to saute' with garlic and olive oil.

  • Potatoes & Carrots

    These will be yummy this winter either with a meal or in a soup or stew.

  • White & Yellow Potatoes

    Ready for a quick potato salad or with a meal.

  • Amish Black Bean Soup

    This recipe was so delicious that it was hard not to keep out a bit of to eat while I was canning it.

Yesterday I pressure canned green beans. I love this type of green bean (blue lake) and they turned out very beautiful. I also cooked a large pot of them with some small red potatoes and seasoning in them along with some homemade jalapeno/cheddar cornbread and we really loved it. The boys ate so much.

  • Jamaica Banana Jam

    This jam is a very easy jam to make which consist of Sliced bananas, sugar, lime juice & water. Best thing you have ever eaten in your life.

  • Applesauce

    This applesauce is also simple, Peel and cup up any type of apples, cover and allow to cook on low until completely cooked down. Add sugar if you like. Do not add water when making apple sauce, place a lid on your apples while cooking on low , they will make their own juice.

  • White Bread

    Fresh baked white bread. I wonder what could even be better to eat all this good jam on?

MY HOMEMADE APPLE BUTTER

A great thing to use that homemade applebutter for. I love old fashioned stack cakes & one of my favorite types is the one where I use the applebutter to put between the many layers. After a couple days of being refrigerated and the cookie type cake absorbing the moisture of the applebutter the taste of this cake becomes amazing. 

STACK CAKE WITH APPLE BUTTER FILLING

 

Oct. 3, 2020

 

I love the fall of the year. I enjoy the cool weather so much more than the hot humid Summer. Each year around September I start thinking of all of the fun things is to do in our local area this time of the year. I also love baking, making jams & jellies and looking forward to  Holiday cooking. This week I have been canning some foods for the winter because we have had an abundance of fruits, veggies and other itmes given to us for free. No need to let it go to waste when you can preserve & enjoy it through the winter months. This is the Plum Jam I made from a case of plums that my neighbor gave me. It turned out so pretty and was not hard to make at all. The taste of it was perfect. 

PLUM PERFECT JAM

There is nothing like the taste of home made breads, You can buy bread all day long at a store and it just doesn't taste the same. My kids all love Banana bread, but they always want chocolate chips added to it. I used to use a recipe that called for all kinds of stuff and it was good but took to much of my time to make it. I love the recipe that I use now because not only is it easy & quick but it is just as good. What is even better is that you can use the same recipe and add other things to it such as nuts, blueberries, cranberries, orange or lemon zest to bring out that Holiday taste at Christmas time. So anyway here's my recipe for quick banana bread. If you add chocolate chips just toss the chips into a teaspoon of flour first before adding to your bread batter that way they wont sink to the bottom of your pan. 

 

 

BANANA BREAD

3 or 4 very ripe bananas

1/2 cup melted or very soft butter 

1 cup sugar

1 egg (beaten)

1 teaspoon vanilla

1 teaspoon baking soda

1.1/2 cup all purpose flour

pinch of salt. 

In a large bowl mix your sugar and butter together first and stir or use a mixer on low speed until creamy. Add the vanilla and the egg. Mix the dry ingredients in a small bowl, mash up your bananas (I put mine into a the measuring cup i use and whip them up with my hand mixer), Mix the dry ingredients and mashed banana into your sugar and butter mixture, Stir until smooth and creamy. Put into a buttered bread pan and Bake at 350 degrees for about 1 hour. 

Makes 1 loaf. 

Here is tip , Im to busy all the time to go through certain steps that is why i use this recipe, I mix up the wet ingredients , put the banana in with it, add all the dry ingredients, mix it up with the mixer and I'm done. I always use 4 bananas that are very ripe, This is a good moist bread. Place it on the middle rack of your overn and remove when it is just done and browned. 

 

 

Chicken with Veggies.

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    • In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

    • In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

      If you like veggies, you can really add anything else you like such as string beans, broccoli, carrots etc. 

 

WHAT IS SIMA?

Sima is a Finnish fermented low-level alcoholic drink and soft drink. It is a form of mead, an alcoholic beverage produced by fermenting a solution of honey and water, although nowadays the honey is usually replaced with different kinds of sugar, mostly syrup.

HOMEMADE SIMA

Ingredients

  • 3 lbs. Anna apples (or your favorite variety)
  • 3 cups sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/4 cup lemon juice
  • zest from one lemon
  • 1 tsp. vanilla extract

Instructions

  • Peel, core, and dice the apples. Add to a 6 quart Dutch oven
  • Pour sugar, cinnamon, and cardamom over the apples.
  • Stir lightly and allow to rest for 30 minutes until the apples release their juices.
  • Add lemon zest, lemon juice, and vanilla, stirring to combine.
  • Bring mixture to a boil, then cook over medium heat, stirring occasionally, for approximately 20 minutes, or until the syrup thickens. Remember that it will thicken further as it cools!
  • While the preserves is cooking, sterile the jars and lids by boiling them in a large pot of water.
  • When the preserves is ready, use an immersion blender to emulsify to the desired consistency.
  • If you prefer a chunkier consistency, do not emulsify.
  • Fill sterilized jars with the preserves, leaving a half inch headspace.
  • Place jars in water bath for 15 minutes. Remove the jars, and allow to cool on the counter. Store in a dark, cool place, or share them with your family and friends!

FOOD IS MANY THINGS TO US. TO ME ITS WHAT I LOVE DOING

COZY UP WITH A NICE WINTER DRINK FROM ONE OF THE RECIPES DOWN BELOW. ENJOY!!

CAPPUCCINO POTS de CREME

4 cups water

8 Earl Grey tea bags

1/2 cup prepared vanilla syrup, divided

1/2 cup heavy whipping cream

1/2 cup whole milk

Garnish: ground cardamom

1. In a large saucepan bring the water to a boil over medium-high heat. Remove from heat, and add tea bags. Let steep for 5 minutes. Discard tea bags. Stir in 1/4 cup vanilla syrup.

2. In a medium saucepan, bring cream and milk to a simmer over medium heat. Remove from heat; and stir in remaining 1/4 cup vanilla syrup. Using a hand blender, whip hot cream mixture unil a froth forms. Sever tea warm, and top with cream froth. Sprinlke with cardamom. 

LONDON FOG

12 caramel squares ( I use Kraft caramels)

3/4 cup ground salted pretzels, divided

4 cups salted caramel ice cream

1 1/2 cups whole milk

 1. In a large microwave-safe bowl, heat caramels on high in 10-second intervals, stirring between each, until melted and smooth. Dip rim of each serviving glass into caramel. 

Immediately dip in 1/4 cup ground pretzels. Set aside. 

2. In the container of a blender; place ice cream, milk and remaining 1/2 cup pretzels; blend until smooth. Serve in prepared glasses. 

SALTED CARAMEL PRETZEL FLOATS

1/4 cup heavy whipping cream

2 tablespoons granulated sugar

1 tablspoon firmly packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Peel of two oranges

2 whole star anise pods

2 1/2 cups orange juice

1 1/2 cups pineapple juice

1. In a medium saucepan heat cream, sugars, cinnamon ginger, orange peel,and star anise pods over medium heat, stirring frequently, just until bubbles form around edges of pan(do not boil).

Remove from heat, and let infuse for 3 minutes. Strain through a fine-mesh sieve, discarding orange peel and star anise pods. 

Let cool completely.

2. In a large pitcher, stir together cream infusion, orange juice, and pineapple juice. Serve chilled over ice. 

ORANGE VELVET MOCKTAILS

2 cups whole milk

2 1/2 cups heavy whipping cream,divided

1/4 cup firmly packed dark brown sugar

2 tabllespoons dulce de leche

1 cup white chocolate morsels

1/4 teaspoon cinnamon sugar

3 tablespoons water, divided

1. In a medium saucepan, heat milk, 2 cups cream, brown sugar, and dulce de leche over medium heat, whisking frequently, just until bubbles form around edges of pan (do not boil).Remove from heat.

2. Place chocolate morsels in a heatproof bowl. Pour hot milk mixture over chocolate;whisk until smooth. Keep warm. 

3. In a medium bowl, beat cinnamon sugar and remaining 1/2 cup cream with a mixer at medium speed until stiff peaks form. Refrigerate until ready to use. 

4.Line a baking sheet with a nonstick baking mat or wax paper. 

5. In a small saute pan, heat granulated sugar and 1 teaspoon water over medium-high heat. Cook, brushing sides of pan with water and occasionally shaking pan(do not stir),until sugar is dark amber colored. Remove from heat, and add remaining 2 teaspoons water. Using a heatproof spatula,drizzle sugar onto a prepared pan. Let cool. Serve hot cholate with cinnamon whipped cream and sugar drizzles. 

CREME BRULEE HOT CHOCOLATE

2 cups whole milk

2 1/2 cups heavy whipping cream,divided

1/4 cup firmly packed dark brown sugar

2 tabllespoons dulce de leche

1 cup white chocolate morsels

1/4 teaspoon cinnamon sugar

3 tablespoons water, divided

1. In a medium saucepan, heat milk, 2 cups cream, brown sugar, and dulce de leche over medium heat, whisking frequently, just until bubbles form around edges of pan (do not boil).Remove from heat.

2. Place chocolate morsels in a heatproof bowl. Pour hot milk mixture over chocolate;whisk until smooth. Keep warm. 

3. In a medium bowl, beat cinnamon sugar and remaining 1/2 cup cream with a mixer at medium speed until stiff peaks form. Refrigerate until ready to use. 

4.Line a baking sheet with a nonstick baking mat or wax paper. 

5. In a small saute pan, heat granulated sugar and 1 teaspoon water over medium-high heat. Cook, brushing sides of pan with water and occasionally shaking pan(do not stir),until sugar is dark amber colored. Remove from heat, and add remaining 2 teaspoons water. Using a heatproof spatula,drizzle sugar onto a prepared pan. Let cool. Serve hot cholate with cinnamon whipped cream and sugar drizzles. 

TASTING AUTUMN

2 large poblano peppers

1 tablespoon olive oil

1 1/2 pound beef chuck roast, cut into 1/2 inch cubes

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1 medium sweet onion-chopped

2 cloves garlic, minced

4 cups beef broth

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 tablespoon Chipotle Puree (recipe follows)

1 (28-ounce) package baby red potatoes, quartered

1/4 cup chopped fresh cilantro

Garnish: chopped fresh cilantro

1. Heat a small cast-iron skillet over high heat. Add poblanos; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 10 minutes; seed, and chop. 

2. In a large Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, cumin, and pepper. Add beef to Dutch oven; cook, stirring occasionally, until browned, about 8 minutes. 

Remove beef using a slotted spoon, and set aside. 

3.. Add onion to Dutch oven; cook, stirring occasionally, unil tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Add poblanos, beef, broth, tomatoes, and Chipotle Puree; bring to a boil. reduce heat to medium; cover and cook until beef is tender, about 1 hour. Add potatoes, and cilantro during last 20 minutes of cooking; cook until potatoes are tender. Garnish with cilantro, if desired. 

CHIPOTLE PUREE

1(7-ounce) can chiptle peppers in adobo sauce

1. Place peppers and sauce in the container of a blender, and puree until smooth. Freeze remaining product in 1-tablespoon dallops for future use. 

SPICY PABLANO BEEF STEW

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

CHICKEN, MUSHROOM, AND WILD RICE SOUP

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

Mix all of your ingredients together, then using your hand, form the energy bites in to round balls. You’ll then place them on wax paper and refrigerate for at least 20 minutes before eating.

ingredients

  • 1/2 cup peanut butter, creamy and natural
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup Gluten Free old-fashioned rolled oats
  • 3 tbsp unsweetened cocoa
  • 1/4 cup ground flax seed
  • 1/3 cup chocolate chips optional

Instructions

  1. Place a piece of wax paper on a plate and set aside.

  2. Place all ingredients in a large mixing bowl and stir to combine.

  3. Using a tablespoon, scoop the mixture and roll with clean hands into balls.

  4. Place each ball onto the prepared plate.

  5. Once mixture is used up, place the plate in the fridge to allow the bites to chill for 20 minutes.

  6. Transfer energy bites to an air-tight container and store in the fridge or freezer until ready to ea

NO BAKE ENERGY BITES

ROSEMARY ONION JAM

Ingredients:

  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced (about 10 cups sliced)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.

 

TOMATO JAM

My kids and I love this in the Summer, Its simple, healthy and refreshing. 

  1. Freeze watermelon slices.
  2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

WATERMELON SORBE

My kids and I love this in the Summer, Its simple, healthy and refreshing. 

  1. Freeze watermelon slices.
  2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

Bacon Jam

 Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in  sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

4 . Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in a boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.