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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / TOTM ~ Canning In Winter Can Be a BLAST!
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    TOTM ~ Canning In Winter Can Be a BLAST!

    Wed Feb 29, 2012 4:25 pm
    Forum Host

    The spring and summer months allow a wealth of fresh canning possibilities. Tomatoes, corn and green beans from gardens can keep you canning or freezing until you wear out. The pressure in August to put up the season’s bounty before it spoils can take some of the enjoyment out of it.

    By winter, you may be ready to try some different types of preserves. In some ways, canning from November to May is a nicer proposition than during those hectic summer months. In winter, you can choose your recipes at leisure without fear of produce over-ripening.

    Dr. Elizabeth Andress, the Director of the Center for Home Food Preservation associated with the University of Georgia says, "There are recipes perfect for people yearning to can in the winter," Andress said. "You don't always have to can with fresh fruits and vegetables. Some of those preserves also make nice holiday gifts."

    Winter fruits and vegetables include radishes, snow peas, cabbage, kale, chestnuts, persimmons, citrus fruits (oranges, lemons, grapefruit, kumquat, and clementines), cranberries, pomegranates, pineapple, carrots, celery, cauliflower, kiwis, onions, and potatoes. Bananas are available year-round. If you've dried peppers from the summer harvest, they can be used to make delicious pepper jelly.


    If your hunter/fisherman has been successful or if you find a terrific deal on meat at the supermarket, preserve some of the meat or fish. Click on ILLUSTRATED GUIDE TO CANNING MEAT ~ BOTH WILD AND DOMESTIC and CANNING FISH for detailed instructions.

    When you find sales on things like potatoes or carrots at the supermarket...can them. Please see Chef on the Coast's wonderful illustrated tutorial here: CANNING POTATOES

    Jelly can be made from liquids such as wine, teas, sports drinks, soda or juice concentrate. Shop the ethnic aisles of the supermarket for exotic flavors.

    Cream Soda Jelly
    Root Beer Jelly
    Mountain Dew Jellies
    Tang-Breakfast Drink Jelly
    Basic Tea Jelly
    Spiced Beer Jelly

    Orange Jelly from Frozen Concentrate
    This recipe calls for frozen concentrated juice and powdered pectin and creates a delightful, flavorful orange jelly for toast or biscuits on dreary winter mornings or late afternoons.
    12 ounces concentrated orange juice, thawed
    2½ cups water
    4½ cups sugar
    1 box powdered regular pectin

    This recipe yields five or six half-pint jars.

    Begin by sterilizing your canning jars. To sterilize jars, boil empty, washed and rinsed jars for 10 minutes in water. The easiest way to do this is to stand empty jars upright on a rack in a boiling water canner filled with clean water. Keep jars hot until they are filled.

    Measure sugar and set aside. Mix juice and water in a saucepan and stir in powdered pectin. Bring to a full boil over high heat, stirring constantly. Once boiling, stir in all sugar. Stir and bring to a full boil that cannot be stirred down. Boil hard for one minute, stirring constantly.

    Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner for 5 minutes (10 minutes if 1,000-6,000 ft altitude; 15 minutes if over 6,000 ft). Allow jelly to cool, undisturbed, for 12 to 24 hours and check seals. You can remove screw bands after the food has cooled if the lids are sealed.


    April Reese Sorrow is a writer with the National Center for Home Food Preservation in the College of Family and Consumer Sciences, The University of Georgia, Athens.

    Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.

    Some recipes to try:
    Fig, Nut and Rum Syrup
    Hot Pepper Toasted Pecan Jelly
    Cranberry Citrus Marmalade
    Orange Apricot and Rosemary Marmalade
    Pomegranate Jelly Recipes
    Honey Apple Cinnamon Jelly
    Pink Grapefruit Marmalade
    Quince Jellies
    Port Wine Jellies and Compotes
    Rose Hip Jelly
    Honey Jellies
    Grapefruit Marmalades
    Mint Jellies
    Banana Jams, Ketchups and Chutneys
    Persimmon Jam
    Hot Pepper Jelly
    Hot Pepper Garlic Jelly

    Cranberry Ketchup
    Spiced Cranberry Jam
    Spiced Persimmon Chutney
    Apple Chutney
    Carrots in Honey and Vinegar
    Preserved Lemons
    Pickled Beets
    Onion Marmalade
    Pickled Carrots
    Pickled Pearl Onions
    Easy Hot Sauce
    Bread and Butter Pickled Jicama
    Pickled Cabbage and Peppers
    For Home Canning: Cabbage Borscht
    Delicious Golden Mustard Pickles
    Rick's Hot Cauliflower and Carrots
    Pickled Garlic with Hot Pepper

    Thumbprint Cookies (Savory Cheddar) using yummy pepper jelly!

    Jalapeno Pepper Jelly Chicken

    " Old Ladies on a Bus " Chicken using orange marmalade

    Please feel free to suggest appropriate recipes, make a suggestion or to share a story! icon_smile.gif

    Last edited by Molly53 on Fri Mar 30, 2012 11:13 am, edited 1 time in total
    Sat Mar 03, 2012 12:13 pm Groupie
    Funny, your message reminded me I have a couple bags of frozen fruit I keep meaning to make jam out of. Maybe this weekend.
    Nicest of the damned
    Sat Mar 03, 2012 12:59 pm
    Newbie "Fry Cook" Poster
    I tried Home Canned Dry Beans this winter and have done it several times now with pintos and garbanzos. I'm really excited about this method of cooking beans because I like dried beans and it's such a time saver, not to mention economical. I also has a hard time keeping the shape of my beans after an hour or more of cooking, this has allowed me to make beautiful home cooked beans that look as good as canned.
    Sat Mar 03, 2012 4:31 pm
    Experienced "Head Chef" Poster
    I try to make apricot-pepper jam in the early winter, to give as gifts for the holidays. Dried apricots are used, along with bell peppers and jalapenos. I buy the peppers in season when the prices are economical, slice them in strips and freeze them.
    I also buy fresh strawberries in the summer for both canning and freezing for winter use.
    Sat Mar 03, 2012 4:33 pm
    Experienced "Head Chef" Poster
    P.S: the photos here are so beautiful and make my mouth water! I want to make all of the recipes!
    Sat Mar 03, 2012 4:48 pm
    Forum Host
    Can't wait to see your reviews, Gracie! icon_lol.gif
    Krsi Sue
    Sun Mar 04, 2012 2:39 am Groupie
    I think I want to try some of the jelly recipes. I can make jam, but have not mastered jelly yet.
    Speaking of winter canning.......I raise my own chickens & turkeys. I have a few bantam chickens & the little roosters started getting aggressive - - beating everyone up & chasing my daughter. One day last month, I had enough & butchered both of them.........Lord Almighty........I should have canned them, cuz those 2 little buggers were the toughest meat I've ever had....... icon_biggrin.gif
    Sun Mar 04, 2012 1:57 pm Groupie
    I am going to can cabbage as soon as St Patricks day rolls around. I really like home canned cabbage. It has a mellow, sweetish cabbage flavor. I would like to can some corned beef as well, but it depends on how expensive it is this year. I also want to take some of my dried hominy and can it as well. I'm out and the stuff in the grocery store just doesn't have the same taste. It has an almost styrofoam-type texture that home canned doesn't.
    Tue Mar 06, 2012 10:22 am Groupie
    Ma Field
    Tue Mar 06, 2012 12:40 pm Groupie
    I'm a BIG fan of canning to conserve space and energy. I never have enough freezer space for everything.
    Off to check out some of the exotic jellies and unique recipes! Thanks for the reminder.
    Tue Mar 06, 2012 1:43 pm Groupie
    Ma Field wrote:
    I'm a BIG fan of canning to conserve space and energy. I never have enough freezer space for everything.
    Off to check out some of the exotic jellies and unique recipes! Thanks for the reminder.

    My freezer is useless icon_lol.gif
    I did score on some bags of frozen cherries last week-"something" will be made.
    Potatoes Browning
    Thu Mar 08, 2012 9:21 pm Groupie
    I've done some jellies using Kool Aid, soda pop, wine, tea, and soda and juice combinations. Soda pop and and Kool Aid are nice in that you can change flavors easily. Some flavors, like ginger ale, don't work well by themselves but are great with a little juice for flavor.They're always fun and often produce a yield that saves on clean up time. These are one's I've tried.

    Monster Energy Drink Jelly..

    Great Grape Ginger Fire Jelly

    Mojito Jelly

    Kool-Aid Jelly (Many Flavors) (For Jelly Queen)

    I don't want to post every recipe on here, but there's some interesting recipes for jams made from beer, liquors, wines, Tang, cans of juice concentrate, tea and herbs...enough to keep anyone busy!

    Lekvar is a type of jam made from dried fruits, usually prune, but also apricot and other flavors. The jam is nice and thick. It's great for pastries.Here's a few recipes.

    Lekvar Prune Plum Filling or (Apricot)

    Prune Filling (Lekvar)
    Potatoes Browning
    Thu Mar 08, 2012 9:37 pm Groupie
    One more dried fruit canning possibility.

    Blatjang is a type of condiment. You can use it in curries or as a side with grilled meats. I love it on a juicy burger too. It has vinegar in it but it's not really a pickle. Delicious!

    Apricot and Raisin Blatjang
    Fri Mar 23, 2012 11:16 pm Groupie
    Some of these recipes sound amazing Molly.
    Delicious Golden Mustard Pickles especially sound good to me! icon_biggrin.gif
    Krsi Sue
    Sun Feb 03, 2013 11:41 am Groupie
    I've never been able to make jelly, so when I saw the recipes here, I thought, maybe I'd better give it another try! Thanks to all for posting awesome ideas & recipes!
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