Blueberry Pie Filling and Topping

Although fresh blueberries are expensive in Utah, this is a great recipe to make when they go on sale!  This topping is wonderful on crepes and cream cheese pie!

4 cups fresh blueberries
3/4 cup sugar
1/3 cup Clear Jel
1 cup cold water
1 Tbl. bottled lemon juice

Wash the blueberries and discard any stems.
Get a pot of water boiling to blanch berries.  Also prepare a large bowl of ice water.  Once the water is boiling, put the blueberries in and time for one minute.  Immediately lift berries out of water (using a strainer or colander) and put in an bowl full of ice water.  After they sit in ice water for a minute or so, lift out and allow to drain while you make the sauce.
Whisk together sugar, Clear Jel, and water in a large saucepan.  Heat over medium and continue whisking until mixture thickens and begins to bubble.  Add lemon juice and continue to stir.  Remove from heat.
Add drained berries to sauce and gently fold together until they are well-combined.  
Fill jars to within 1/2" from top.  Wipe rims and screw on canning lids with rings.
Process in boiling water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars.  Put on lid.  When water begins to boil, start timing for 40 minutes and turn heat to Med-Low.  When time is done, lift jars out onto towel and allow to cool at room temperature.

Peach and Pepper Jelly

...a little bit sweet, a little bit spicy.  This is the perfect jelly to pull out for that quick snack or appetizer: Serve with crackers and cream cheese!  Use it as a glaze for grilled meats or seafood.  Top a bagel with cream cheese and jelly!  Use as a glaze with that yummy ham dinner!

2 yellow bell peppers
1 tsp. salt
3-4 fresh peaches
1 cup sugar
1/3 cup white vinegar
1 Tbl. dry tapioca granules

Core, seed, and chop bell peppers using a food processor.  Put in a small saucepan and sprinkle salt over the top.  Let stand for 1 hour.  Meanwhile, blanch peaches in boiling water for 1 minute and then put in cold water.  Peel and dice by hand.  Measure 2 cups diced peaches.  After you've let peppers sit for an hour, pour through wire strainer and press to remove excess liquid.  Add back to saucepan, along with other ingredients.  Bring to a simmer and turn heat to low.  Allow to simmer for 3 hours, or until it reaches jam consistency.  Put in jars and refrigerate.  For longer-term storage: Process in boiling water bath for 15 minutes.  

Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars.  Put on lid. When water begins to boil, start timing.  When time is up, lift jars out of water and set on towel to dry and seal.

Sweet Red Pepper Jam

For 2 half-pints:

4 Red Bell Peppers

1 cup sugar

2/3 cup white vinegar

1 tsp. salt

1 Tbs. tapioca granules

Core, seed and finely chop red bell peppers (in food processor).  Put in a saucepan and sprinkle salt on top.  Let stand for 1 hour.  Drain into strainer and press to remove excess liquid.  Add other ingredients.  Simmer on low heat for 2-3 hours.  You may need to turn heat up a little after that to get it down to jam-consistency.  Put jam in jars.  Wipe rims and put on lids and rings.  Process in boiling water bath for 15 min. (see below)

To Serve:

Spoon over cream cheese and serve with crackers as an appetizer/dip.

Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars.  Put on lid. When water begins to boil, start timing.  When time is up, lift jars out of water and set on towel to dry and seal.

Strawberry Jam

5 cups finely chopped/crushed strawberries (about 3 lbs.)
2 cups sugar
6 Tbl. "Ball--Real Fruit Instant Pectin" OR "Ball-Real Fruit Freezer Pectin"

Stir pectin into sugar in a large bowl.  Set aside.
Wash and hull strawberries.  Chop in food processor or crush with potato masher.
Pour 5 cups crushed berries into sugar mixture.
Stir continuously for 3 min.
Pour into clean containers or jars.  Let set for 30 min.
Put in fridge or freezer.

Peach Jam

I've had a hard time with using pectin for Peach jam.  The jam never seems to set up correctly and the jam turns out runny. This is an alternative to using pectin and sets nicely. This recipe makes about 3 cups.

1 quart chopped/blended peaches (about 6-8)
1 cup sugar
2 Tbl. tapioca granules

Combine ingredients in a small saucepan and simmer on low for 2 hours or until thickened as desired.  You'll need to scrape the bottom of the pan periodically to avoid sticking and burning.  Pour into jars and refrigerate.

For Freezer Jam: Pour into containers or jars and freeze

For Shelf-Stable Jars: Pour into jars and seal with lids and rings.  Use boiling water method for canning: Place jars of jam on rack in boiling water.  Add water to canner to cover jars by at least 1/2 inch.  Cover and bring to easy boil.  As soon as it begins to boil, start processing time: 15 min.  Keep simmering the whole time.  When time ends, lift jars onto a towel to cool.  Shelf-stable until opened.

Peach Pie Filling

This filling is great to take on camp-outs for use in Dutch Oven Peach Cobbler.  Or you can make a great pie with it!


I use Elberta peaches--late August-early September
Takes almost 1/2-bushel of peaches for 8-9 quarts

Blanch peaches in boiling water for 45 seconds -1 min. and put in cold water.
Peel and slice peaches about 1/2"-3/4" thick.
Slice into bowl containing 2 quarts water mixed with 3 Tbl. Fruit Fresh to prevent browning.
In batches, place sliced peaches (which have been treated) in large pot of boiling water.
Boil each batch 1 minute.  (Allow water to return to a boil before putting in the next batch.)
Remove sliced peaches from boiling water and drain in a colander.
Put colander in a large, empty pot to drain, but put lid on pot so slices stay hot.  Allow slices to continue to drain as long as possible.

6-1/2 quarts peach slices--measurement after they've been boiled and drained
7 cups sugar
2 cups + 3 Tbl. Clear Jel (Buy this at Kitchen Kneads...NOT "instant"-type)
5-1/4 cups cold water
1 tsp. cinnamon (or desired to taste)
1/4 - 1/2 tsp. Almond Extract (or desired to taste)
1-3/4 cups bottled Lemon Juice

To make Gel:
Combine water, sugar, Clear Jel, cinnamon, and almond extract in a large pot.  Stir and cook over medium heat until mixture thickens and begins to bubble.  Add lemon juice and boil sauce 1 minute more, stirring constantly.  Fold in drained peach slices and continue to heat mixture for 3 min.  (Be careful not to burn mixture.)  Fill quart jars, leaving 1-inch headspace. Wipe rims clean and put on lids. Process in steamer canner for 30 min.

Strawberry Fruit Leather

Makes 1 tray:

1-1/2 cups strawberry puree (done in blender)
2 tsp. corn syrup (more if you want it sweeter)

Spray tray with non-stick spray.
Outside of tray gets done in 5 hours.
Inner-portion of tray takes about 8 hours.
So, try to spread evenly so inside of tray won't be deeper.

Apricot Leather

Wash fresh, ripe apricots and remove the pits.
Blend apricot halves (skins and all!) in a food processor until well-chopped or liquified.

Measure 3-1/2 quarts finely chopped (or liquified) apricots into soup pot.
Add 1-1/2 cups sugar

Cook and stir in pot until mushy and hot.
Blend in blender until smooth.
Add 2 Tbl. lemon juice per 6 cups

Prepare dryer trays with mats or parchment paper.  If using mats, spray with non-stick spray.
Pour about 1-1/4 cups puree onto each prepared tray.
Dry for about 8-10 hours, trading tray-positions every few hours (bottom tray dries faster).

Keep remainder of juice in pitcher in fridge while it waits for its turn.
(Makes about 10 trays)
Wrap fruit leather in plastic wrap or leave it on the parchment. Seal in zip-lock bags.

Apricot Nectar

• Put apricots in sink.  Cover with water to wash.
• Remove pits and put apricot halves in a big pot with a couple of inches of water in the bottom.
• Cook, covered, over low heat, stirring occasionally until squishy and mushy.  Do Not Burn!
• Pour hot, mushy apricots and liquid into Victorio strainer, filling pitcher with nectar as it comes out of strainer.
• Pour nectar into jars and add 1 Tbl. lemon juice to each quart before putting lids on.
• Continue using mush and sending it through Victorio strainer until no more juice can be extracted.
• Steam process for 30 min. or use boiling water bath for 25 min. processing time.

Salsa

• 1/2 bushel of tomatoes makes about a Double-batch of Salsa
• Each batch of salsa uses about 1/2-pear box full of tomatoes (in case you're wondering how many garden tomatoes to use!)
• When you peel the tomatoes, don't put all the peelings down the disposal  :)
• This recipe makes about 12-13 pints, depending on how much you let it simmer to thicken.

Blanch tomatoes (Put in boiling water for one minute and then in cold.)

Peel tomatoes and blend.

5 quarts peeled, chopped tomatoes

3 large yellow onions, chopped in food processor

2-1/2 lbs. mixed peppers: chopped in food processor

   *1 part red and yellow/orange bell peppers

   *1 part anaheim chili peppers

   *1 part pasilla peppers (aka poblano)

1/2 cup brown sugar

1 cup apple cider vinegar

1/2 cup lemon or lime juice

2 Tbl. salt

Cilantro (optional)

1/2 tsp. black pepper

4 cans tomato paste

Put everything in a big pot and heat over medium heat to boil.  Turn heat to low and simmer (uncovered) until desired consistency.

Fill jars 1/2" from top and put in boiling water bath for 20 min. processing time.  (After boiling begins, turn heat to med-low and start timer.)

Take out immediately and place on towel.

(Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars.  Put on lid.  When water begins to boil, start timing.)

Freezer Peaches

This will make about 20 1-pound bags of frozen peaches...great for use in fruit smoothies!

25 lbs. peaches
18 oz. frozen orange juice concentrate
2 cups canned pineapple juice OR 1 large can crushed pineapple
3/4 cup bottled lemon juice
2 Tbl. Fruit Fresh
3 cups sugar

Blanch peaches (1 min. in boiling water and then into cold).
Peel and halve peaches.
Mix all syrup ingredients together in a large bowl (big enough to hold all your peaches).  
Stand over bowl and slice peeled peaches and let fall into the bowl of juice, stirring occasionally  When bowl is full, use slotted spoon to lift peaches out and distribute peaches evenly into freezer zip bags, 1-lb in each bag.  Lay flat in freezer until frozen solid.  

Save the left-over juice after freezing peaches.  Freeze juice in ice cube trays (or even snack baggies) and use for peach slush-punch...just add 7-Up!

Marinara Sauce

Makes 7-10 pints.
This can be used for dipping breadsticks, in Cowboy Delight, Spaghetti Sauce, or over meatballs

This recipe uses about 10-11 lbs. tomatoes

4 quarts blanched, peeled, cored, blended tomatoes
7 small cans tomato paste
3 onions, chopped (use food processor)
4 dried Bay leaves
4 tsp. dried Oregano
4 tsp. dried Basil
1-1/3 tsp. Fennel
1 tsp. pepper
3-1/2 Tbl. salt
2/3 cup oil
1/3 cup sugar

To blanch tomatoes, put in boiling water for 1 minute and then into cold water.  Peel, core, and blend.  Stir all ingredients together in a large pot (smallest of canning pots).  Bring to a boil over med. heat.  Simmer, uncovered for 2 hours or until desired consistency...being careful not to burn.  Stir occasionally.  Put in pint jars, filling 1/2" from top.  Add 1/2 Tbl. lemon juice to each pint before putting lids on.  (Don't forget to do this!)  Process in boiling water bath for 45 minutes after boiling has begun.  When time ends, immediately remove from water and place on towel to cool.

(Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars.  Put on lid.  When water begins to boil, start timing and turn heat to Med-Low.)

Fruit Syrup

Any kind of fruit can be used for fruit syrup: 

• Apricot 
• Peach
• Raspberry 
• Strawberry

This syrup can be used for:

• Ice cream
• Pancakes/Waffles/French Toast
• Fruit Smoothies
• Drizzle on desserts: crepes, etc.

For raspberries, you could send them through a strainer/juicer (Victorio Strainer) to remove 95% of the seeds. 

4 cups fruit puree (done in blender)...uses about 2 lbs. strawberries  

1 cup water

3 Tbl. lemon juice

4 cups sugar

Combine all ingredients in sauce pan and boil over medium heat for 5 min. stirring constantly.  Let cool.  Pour into jars.  Freeze.

Canning Diced Tomatoes

I decided the labor involved in this process isn't worth it to save money on canned diced tomatoes.  I'd only do this if I had a TON of tomatoes that I didn't need for salsa, marinara, or something else.

• Blanch tomatoes for one minute, then into cold water.
• Peel all tomatoes and hull (remove the core).
• Take 2/3 of the tomatoes--quarter them and dig out seeds and water.
• Take remaining 1/3 of tomatoes and blend in blender.
• Pour blended tomatoes into a large pot.  Simmer 1/2 hour or more, uncovered on med.-heat, stirring occasionally.\
• Dice remaining tomatoes.  Fill colander so juice will seep out.
• Add diced tomatoes to pot of juice after it has simmered.
• Simmer on medium-heat or low-heat an additional 1/2 hour or more.
• Add to clean, empty pint jars:
• 1/4 tsp. salt
• 1/4 tsp. citric acid (or 1 Tbl. lemon juice)
• 1/4 tsp. sugar
• Fill jars with diced tomatoes/juice
• Put jars in hot water bath on rack and process for 40 min.  (Start timing after it comes to a boil--then turn heat to med.)
• After timing, place hot jars on towel.

Canning Peaches and Pears

Best peaches are Early Elbertas (a.k.a. "Elbertas")--Late August-mid September
Bartlett Pears--Same time as Elbertas
Don't bottle fruit until it is ripe.  If it is a little green, it will be hard to peel
1) Wash bottles
2) Put large pot of water on to boil in order to blanch fruit
3) Make syrup:  1-1/2 cups sugar per quart of water
4) Blanch fruit:  Test a couple of pieces of fruit first to see how long you need to blanch them for easy peeling before doing a whole big batch.  If you blanch too long, the layer of fruit right under the peeling will begin to cook.  If you blanch too briefly, the fruit won't peel easily.

• For peaches--Use strainer or large, slotted spoon to do several peaches at a time.  Put in boiling water for 50 seconds-1 minute and then quickly put fruit into cold water. Peeling should slide off easily.
• For pears--Do 3 or 4 pears at a time.  Dip into boiling water for 10-15 seconds.  Quickly pull them out and put in cold water.  Peeling can be scraped off easily with a small, serrated knife.

5) Peel and slice fruit, putting into jars as it's being sliced.  Pears can be sliced with an apple-slicer, if desired.  Rinse each piece of peeled fruit briefly under cool, running water before slicing.
6) As jar begins to fill, wiggle it so more fruit will fit in.  When jar is full, Put "Ever Fresh" or "Fruit Fresh" on top of sliced fruit in jars: 1/4 tsp. per quart of peaches, 1/2 tsp. per quart of pears
7) Pour hot syrup over sliced fruit, wiggling jar so liquid will fill all crevices.
8) As you get 7 jars full, adjust syrup depth as needed to be 1/2"-1" from top of rim.  Wipe rims, put on lids and set in steamer to process

Steamer Method
Fill bottom of steamer with 6-8 cups water and add 2 Tbl. vinegar to prevent pot from browning.  Fill jars with syrup 1" from top.  Wipe rims and put lids and rings on.  Place jars of fruit on rack.  Cover with dome.  Heat on med-high 'til steam comes out then turn to med-low.  When steam comes out, start processing time: 25-30 min.  After time ends, leave covered and just turn off stove.  Let it sit, undisturbed for 20-30 min.  Take off lid (and leave for a few more minutes, if able) and lift jars onto towel to cool.

Boiling Method
Fill large boiler canner 2/3-full of water.  Fill jars of fruit with syrup 1/2" from top.  Wipe rims and put lids and rings on.  Place jars of fruit on rack and lower into canner.  Add water to canner to cover bottles by at least 1/2".  Cover and bring to easy boil.  As soon as it begins to boil, start processing time: 30 min.  Keep simmering the whole time.  When time ends, lift jars onto towel to cool.


After sealing:
Leave jars of fruit on towel to cool overnight.  Test "button" on top of lid to make sure all jars have sealed.  The next day, wash jars in soapy water and remove rings.  Mark tops of lids with year.  Store in a cool, dark place.

Apple Crisp Filling

Best apples to use: Jonathan, Jonagold, Yellow Delicious...or whatever you have!
This recipe makes about 4-1/2 quarts

10 lbs. apples: peeled, cored, and sliced
2 cups packed brown sugar
1/4 cup water
2 tsp. cinnamon
2 Tbl. tapioca granules

Simmer all together, covered until apples are soft, but not too mushy.  Fill jars and wipe rims.  Steamer-method for 20 min. processing time.

To Serve:
Apple Crisp Topping
3/4 cup packed brown sugar
3/4 cup quick oats
3/4 cup flour
1-1/4 cubes margarine
1 tsp. cinnamon
3/4 tsp. nutmeg

Use pastry blender or large fork to mash ingredients together until crumbly.
Spread 1 quart of "filling" in greased large, flat baking dish. (If desired, you can throw on some chopped pecans or tiny caramel chunks.)  Sprinkle topping over apples.
Bake at 375 degrees for 20-30 min.  Serve with whipped cream or ice cream.

Yellow Applesauce

Use mixture of Hawaii Gold and Yellow Delicious apples
Peel, slice, and core apples
Simmer all ingredients together, covered in one of the big, black canning pots until mushy.  You can simmer or warm it as long as you want--the longer you cook it, the softer/runnier it gets.
If doing more than 15 lbs, simmer in 2 separate pots.
Steamer-method for 20 min. processing time

10 lbs. apples 
2 cups sugar
1/4 cup lemon juice
1/2 cup water
= 7 pints

25 lbs. apples
5 cups sugar
1/2 cup lemon juice
1 cup water
= 17 pints

30 lbs. apples
6 cups sugar
2/3 cup lemon juice
1-1/4 cups water
= 22 pints

Steamer Method
Fill bottom of steamer with 6-8 cups water and add 2 Tbl. vinegar to prevent pot from browning.  Fill jars with syrup 1" from top.  Wipe rims and put lids and rings on.  Place jars of fruit on rack.  Cover with dome.  Heat on med-high 'til steam comes out then turn to med-low.  When steam comes out, start processing time: 20 min.  After time ends, leave covered and just turn off stove.  Let it sit, undisturbed for 20-30 min.  Take off lid (and leave for a few more minutes, if able) and lift jars onto towel to cool.

Red Applesauce

This recipe will make about 15 pints
Cook in one of the big black canning pots.

10 lbs. Jonagold
10 lbs. Jonathan
1/2 cup water
1/2 cup lemon juice
2 cups white sugar
1 cup packed brown sugar
1 tsp. cinnamon

Peel, slice, and core apples.  Simmer all ingredients, covered for a long time.  Stir occasionally to prevent burning on bottom.   Put in pint jars, wipe rims.  Use steamer method for 20 min.

Apple Pie Filling

Best apples to use: Jonathan, Jonagold, Yellow Delicious...whatever you've got!
This recipe makes a little less than 3 quarts.  Double-recipe makes 5 quarts
1 quart of filling = 1 pie (9-10")
1 pint of filling = 1 pie (8")

4-1/2 quarts peeled, sliced apples (takes about 6-8 lbs)
3 cups sugar
1/2 cup water
4 Tbl. tapioca granules
2 tsp. cinnamon

Simmer all together until apples are cooked, but not mushy.
Put in jars. Wipe rims. Put on lids and rings.
Put in steamer for 20 min.