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Canning Recipes Day 3

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Don’t forget to check out Day One for basic canning tips, hints, and safety procedures:  https://islandtearoom.wordpress.com/2011/10/03/the-basics-of-canning/

Check out Day Two for some yummy canned apple recipes:  https://islandtearoom.wordpress.com/2011/10/04/tasty-tuesday-day-two-of-canning-apple-recipes/

carrots John-Morgan

Flickr, John-Morgan

Carrot Cake Jam

Ingredients:

2 cups shredded carrots

1 cup peeled, diced pear

1 15 oz can of crushed pineapple with its juice

2 T. lemon juice (NOT fresh)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1.75 oz pkg of regular powdered pectin

4 cups sugar

2 cups packed brown sugar

1 tsp vanilla

optional:  you can add 1/4 cup coconut or raisins (I didn’t)

Instructions:  Prepare 7 half pint size jars, lids, and rings.  In a large pan, mix together the carrots, pear, pineapple and juice, lemon juice, and spices.  Bring to a boil, stirring, and then reduce heat to a simmer.  Cook, covered for 20 minutes, stirring often.  Remove from the heat and stir in the pectin.  Bring back to a boil again, stirring.  Add both kinds of sugar.  Bring back to a boil and boil for 1 minute, stirring.  Remove from the heat ad skim off the foam.  Stir in the vanilla (and coconut or raisins if using).  Ladle into the prepared jars, leaving 1/4 inch headspace.  Wipe the rims and put the lids and rings on.  Place jars in rack in canner, bring water to a boil, and boil for 10 minutes.  Cool, undisturbed, for 24 hours. 

maple syrup Kai Hendry

Flickr, Kai Hendry

Sweet Onion and Maple Conserve

Ingredients:

1/4 cup butter

1/4 cup olive oil

2 1/2 lbs sweet onions like Vidalias, thinly sliced

2 tsp. sea salt

2 T. fresh thyme

1 tsp. freshly ground pepper

1 cup maple syrup (best results with pure maple syrup)

1/4 cup sherry vinegar

Instructions:  Prepare 5 4 oz. jars, lids, and rings.  In a large skillet, heat up the butter and oil over medium high heat.  Saute the onions sprinkled with the sea salt until the onions begin to soften.  Reduce the heat to medium low and add the thyme and pepper.  Cover the skillet and cook for about 12 minutes until the onions are very soft and translucent.  Turn up the heat slightly and mix in the maple syrup.  Bring this mixture to a boil and then reduce the heat to a simmer.  Cook, uncovered, until most of the liquid is gone, about 20-25 minutes.  Stir frequently.  Remove from the heat and stir in the vinegar.  Ladle into the jars, leaving a 1/4 inch headspace.  Wipe rims and put on lids and rings.  Put in rack in canner and bring water to boiling.  Boil for 5 minutes.  Remove from the canner.  Cool, undisturbed, for 24 hours. 

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