About this time last year, I put in some of my favorite canning and preserving recipes. Unfortunately, it’s that time again. I say unfortunately because that means that summer is coming to an end. I love fall but am not a great fan of winter, so I hate to see summer end. On the plus side, I love the wonderful fruits and vegetables that we get at the end of summer.

I make goodie baskets for some of my friends and co-workers at Christmas. To make as many as I make, I have to start early. Because I also include jams and jellies, I start as the fruits and vegetables are coming in at the end of summer. That’s what I have for you today.

The first recipe is one of my favorites and is the one I get the most requests for. Everyone loves watermelon and watermelon jelly is a great treat. It’s delicious on toast but it’s also great as an ice cream topping! This recipe is easy to make. The hardest part is making sure I get all the seeds out. Yes, you can use a seedless watermelon, but the ones with seeds have a richer, sweeter flavor. I have to cook this a little longer than the recipe says. Once I add the pectin, I reduce the heat and cook it for another 10-15 minutes at a low boil. It takes less than 1/2 a watermelon to make this recipe. I always double it.

The second jar in my basket will be pineapple jam. I love pineapple any way that you make it. This also makes a great topping for ice cream, a filling for cakes or a topping for a bundt-type cake. It has lots of uses, so it’s worth the effort of making it.

The third jar in the gift basket is for my sister, Michelle. She loves hot stuff. I don’t like it to be too hot. This recipe can be adjusted to be hotter by leaving in the seeds and membranes. However, if you use habanero peppers, it will still be hot, so this is for the family member or friends who likes spicy food. You can substitute a mild pepper and still enjoy a little zing without the heat.

I have many more jelly recipes and they are easy to find. Try something different like the ones I’ve given you. If you have a great jam or jelly recipe, please share it with me. My email address is kvfreeman@triad.rr.com.



Watermelon jelly



4 Cups Seeded, Diced Watermelon

3 1/2 Cups Sugar

2 Tbsp. Lemon Juice

1/2 of a 6-Ounce Pkg. Liquid Fruit Pectin



Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree. In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.



Pineapple Jam

4 Cups finely chopped peeled, cored, fresh pineapple

2-1/2 Cups Granulated Sugar

1 Small Lemon (unpeeled), seeded and thinly sliced

1 Cup Water



Prepare canner, jars and lids according to manufactures instructions.

In a large, deep stainless steel saucepan, combine pineapple, sugar lemon and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently until mixture thickens, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.

Ladle hot jam into hot jars, leaving quarter-inch headspace. Remove air bubbles and adjuste headspace, adding more jam if necessary. Wipe the rim. Apply lid and tighten.

Place jars in your canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.



Habanero Gold

1/3 Cup Finely Sliced, Dried Apricots

3/4 Cup White Vinegar

1/4 Cup Finely Chopped Red Onion

1/4 Cup Finely Chopped, Seeded Red Bell Pepper

1/4 Cup Finely Chopped, Seeded Habanero Peppers (leave seeds for really HOT Jelly)

3 Cups Granulated Sugar

1 Pouch (3-Oz) Liquid Pectin



In a large, deep stainless steel saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.

Prepare canner, jars and lids.

Add red onion, red pepper and habanero peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. (Be careful of boil over – it’s real mess to clean up). Stir in pectin. Boil hard, stirring constantly, for at least 1 full minute. Remove from heat and quickly skim off foam.

Quickly pour into hot jars, leaving 1/4 inch headspace. Wipe rim and place lids on. Finger tighten.

Place jars in your canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.



Did you know?



Preparing For Canning: After determining the type and quantity of food to be canned, select your recipes, gather the ingredients, assemble jars, closures and canning equipment. Prepare your recipe and start filling jars).

Filling Jars: Food may be placed into hot jars after it is cooked or while it is still raw. The hot pack method is usually preferred for all veggies, meat, poultry, seafoods and most fruits. The raw pack method means placing the food in jars without any precooking and sometimes it is a better method. Fill a single jar at a time, positioning the two-piece cap immediately after it is filled. Place the jar on the canner rack. It's best not to use an assembly line fashion while filling the jars.

Hot Pack: The hot pack method is generally preferred where the food being canned is relatively firm and handles well. precooking the food makes it more pliable, permits a tighter pack and requires fewer jars. Generally, the food is first cooked in water, syrup or juice. Fruit canned without sweetening is always hot packed.

Raw Pack: Foods that would be delicate after they are cooked, such as whole peaches, are usually easier to handle if they are raw packed. the food is placed into the jars while it is raw. it should be packed firmly but not crushed. After packing, boiling syrup, juice or water is added to foods requiring additional liquid. There may be some shrinkage when the food is processed, causing some foods to float to the top of the jar.

Headspace: Some foods, especially starchy foods, swell more than others and require additional headspace. If too little headspace is allowed, as the food boils inside the jar it may be forced under the lid, leaving a residue on the sealing surface and possibly prevent the lid from sealing.

Too much headspace: The jar may not seal properly because the processing time is not long enough to drive all the air out of the jar. And, the food at the top of the jar may be discolored. As a general rule, leave a 1 inch headspace for low-acid foods, veggies and meats; 1/2 inch headspace for acid foods, fruits and tomatoes; 1/4th inch headspace for juices, jams, jellies, pickles and relishes.

Removing Air Bubbles: After the food has been packed into the jars, any air bubbles that are present must be removed. this can be done by running a nonmetallic spatula around the jar between the food and the side of the jar. Do not use metal knives or other metal utensils.

Cleaning Jar Rims: The tops of the jars must be wiped with a clean, damp cloth. Particles of food on the rim may prevent sealing.

Adjusting Two-Piece Caps: After each jar is filled and the jar rim is cleaned, place a lid on the jar rim with the sealing compound next to the glass. Center the lid so that only the sealing compound is touching the glass. Place a band over the lid and screw it onto the jar just until a point of resistance is met. Do not use force. Using a jar lifter, place jars in canner.

Boiling Water Processing: These easy to follow step for this method will yield successful results when completed as directed.

1. Fill boiling-water canner half full with water. Heat water to a simmer (180 degrees).

2. Position canner rack above hot water in the canner.

3. Using a jar lifter, place filled jars onto rack immediately after each jar is filled.

4. After all filled jars are placed on the rack, carefully lower it into the water. The water level must cover the jars and two-piece caps by 1 to 2 inches. Add boiling water, if needed.

5. Put the canner lid in place.

6. Adjust heat to medium-high, bringing the water to a hard-rolling boil. Reduce heat to maintain a gentle-rolling boil throughout the processing period.

7. Set timer for the number of minutes required for processing the product.

8. After the processing period is complete, turn off the heat and remove the canner lid.

9. Using a jar lifter, remove the jars from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between jars.

10. Allow jars to cool naturally 12-24 hours before checking for a seal. Do not retighten bands.

(http://www.geocities.com/Heartland/Acres/1012/canning.html

Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/