Canning Pics!

No recipes this time, just wanted to show off some of my jars of delicious treats that we'll be enjoying all fall and winter!  I may have MS, but I am showing it who is boss!  Oh Yah!

Lemon Balm Jelly

Lemon Balm Jelly

My New Addiction

I've been excited to try something with the Lemon Balm I have growing in various places around the house.  I have some sitting in olive oil right now that will be made into a salve in a few more weeks.  I've been tossing back the idea of drying the leaves and making tea.  And we toss some in our lemonade as well.  When I had a free weekend, and the ingredients, I decided to toss together this jelly.  

I am SOOOOO glad I did.  This stuff is YUMMY!

This same recipe is in a few of our local Amish Cookbooks but it also appears in You Can Can.  

Lemon Balm Jelly

~ adapted from Herb Jelly in You Can Can

2 - 3 ounces freshly cut Lemon Balm

3 cups unsweetened apple juice

1/4 cup bottled lemon juice

1 1.75 oz pkg regular powdered fruit pectin

4 cups sugar (have measured out in a large bowl)

Chop herbs and firmly pack into measuring cup.  Measure 1 1/2 cups firmly packed herbs.  Transfer to large non-reactive pot.  Add apple juice and bring to a rolling boil over high heat.  Boil, uncovered, for 5 minutes.  Remove from heat and cover.  Let stand 10 minutes.

Line strainer with coffee filter and strain Lemon Balm water.  Press Lemon Balm to get out all of the water.  If you end up with less than 3 cups, add additional apple juice (I cheated and added a little lemon juice as well as apple juice to make up my 3 cups).  Compost the Lemon Balm and filter.

Combine the Lemon Balm water, lemon juice and fruit pectin.  Whisk to ensure the pectin dissolves.  Bring to a rolling boil over medium-high heat, stirring constantly.  Add sugar all at once.  Return to full rolling boil that cannot be stirred down; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

Ladle Jelly into hot, sterilized 1/2 pint jars.  Leave 1/4" headspace.  Process in boiling water bather for 5 minutes.  

Remove from bath and let cool on towel covered table.  Do not disturb OR PRESS LIDS for 24 hours.

Concentrates - Strawberry Lemonade

Two examples of our concentrates!

Having two daughters as well as having the annoying diagnosis of MS, I want to do everything possible to raise girls with every chance of being healthy.  Hearing all of the horrible things out there about food dyes and lists of ingredients that don't appear in nature, I try to keep the girls as far away from processed foods as possible.  One thing I like is making my own concentrates.  This way, the girls can put as much/little flavoring in their water as they like, and I feel better knowing where everything came from!  AND - it continues the soda-free lifestyle that I planned for them.  At 5 and 3, neither girl asks for soda . . . and I hope it stays that way as they continue to grow!

There are many recipes out there for this.  I use one that I found in Taste of Homes - 2005.  I know there is also a good one on SB Canning.

We ended up making a few different versions of this -
Strawberry Lemonade
Blueberry Limeade
Berry Lemonade

Just use 4 qts of whatever type berry you like with your choice of Lemon juice or Lime Juice.

Strawberry Lemonade
~ adapted from Taste of Home's Contest Winning Annual Recipes 2005

4 quarts fresh strawberries, hulled
4 cups lemon juice (I used bottled)
3 quarts water
6 cups sugar

Sterilize quart canning jars and lids.

In a blender, puree the strawberries.  Place in a large non-reactie pot; add lemon juice, water and sugar.  Bring to 165F over medium heat.  Stir occasionally.  DO NOT BOIL.  Remove from heat and skim off the foam.

Pour into hot jars, leaving 1/4" headspace.  Adjust caps.  Process 15 minutes in boiling-water bath.

To serve, mix to taste with water, lemon lime soda, ginger ale or soda water.

This makes 6 quarts of concentrate.

I will warn you that some people have complained about the actual "fruit" that is in the juice.  BUT - it is REAL FRUIT.  So, I just tell them to get over it.

I did strain my blueberry Limeade - but did it when mixing with water, prior to serving.  The blueberries were quite large and I didn't want any of the little ones here at the time choking on a blueberry in their drink.