Pear Cinnamon Jam

 Thank you to:   Food in Jars


Pear Cinnamon Jam

8 cups cored and chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.)
4 cups sugar
1 tablespoon ground cinnamon
juice of 1/2 a lemon
In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon. Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce.
Add cinnamon and lemon juice and stir to combine. Continue to cook until the jam looks thick and passes the plate test.
Fill jars, wipe rims to remove any residual jam, apply lids (heat canning lids in a small pot over very low heat while you’re preparing the jam to ensure a good seal) and screw on the rims.
Process the filled jars in a boiling water canner for 10 minutes.

Cranberry Pear Jam

3 cups crushed cored peeled pears

2/3 cup coarsely chopped dried cranberries

1/4 cup unsweetened apple juice

1/4 cup lemon juice

5 1/2 cup sugar (wowza!)

1 tsp cinnamon

1 pouch liquid pectin

In a large stainless steel pot combine all ingredients except the pectin.  Over high heat, stirring constantly, bring to a full rolling boil, one that cannot be stirred down.  Stir in pectin.  Boil hard, stirring constantly for 1 minute. Remove from heat, ladle into sterilized hot jars, adjust lids and process in water bath for 10 minutes for your elevation.

Bacon Jam

Thank you Martha Stewart. (And I'm not even being sarcastic!!)

• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

Directions

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Bacon Chipotle Jam 

can be found here:  Stuff Hillary Likes   (she says it's awesome on meatloaf.)

Pepper Bacon Vodka

Buy 12.5 ounce bottles of vodka and put about 6 lightly crushed peppercorns, and 2 strips of fried bacon in each.   Let it sit for a month or so. Then, put in the freezer to solidify solids, strain and rebottle. It is FABULOUS in Bloody Mary's.

Caramel Apple Jam

Thank you so much to Shae at Hitchhiking to Heaven.

5 cups unsweetened applesauce (start with 3 1/2 pounds apples)
3 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
1/2 vanilla bean, split lengthwise
1/2 teaspoon sea salt
3 tablespoons dark rum

1. If you don’t have applesauce on hand, make your sauce. Start by coring and slicing the apples (don’t peel ‘em) and cooking them over low heat until they’re soft. I usually add about 1/2 cup of water to the pot so they don’t stick or burn. Cover the pot while the apples are cooking; they should be ready in about 20 minutes. Put the cooked apples through a food mill (use the medium screen if you have a choice) and, voilà, sauce!

2. Prepare your jars and lids.

3. In a clean, dry jam pan (at least 7-quart size, if possible) combine 2 cups of the sugar, the water, and the lemon juice. Pour the sugar into the pan evenly, rather than as a big lump to one side or something like that, because you don’t get to stir or shake the pan for the next step, which is caramelizing the sugar.

4. Without disturbing the contents of the pan, bring the syrup to a boil and let it boil gently — adjusting the heat as needed — until it turns golden brown. Watch the mixture carefully and take it off the heat before it turns darker than you’d like. (I was totally intimidated by this step before I tried it, but it was no sweat. Really. Just take the caramelized sugar off the heat when it looks tawny and pretty.)

5. While the sugar is caramelizing, measure the additional 1 1/2 cups sugar and the sea salt into a small bowl. Then, split your vanilla bean lengthwise and, using your thumbnail, scrape the seeds from the bean into the sugar and salt. Combine well, then toss the pod into the sugar, too. Set the bowl aside.

6. When the caramel is ready, add the applesauce and the rest of the sugar, vanilla bean and all. Turn the heat to medium-low and stir the mixture until the sugar and caramel completely dissolve. Then bring the jam to a boil and cook, stirring frequently, for 8-10 minutes. This is the part where you need to monitor the temperature — reducing it if necessary — and stir the jam steadily enough to keep it from attacking you. You will know the jam is done when it thickens up and your stirring spoon very briefly leaves a clear track at the bottom of the pan.

7. Remove the jam from the heat, discard the vanilla bean, and stir in the rum. Ladle or pour the hot jam into your sterilized jars. Wipe the rims clean and add the lids. Process 10 minutes in a hot water-bath canner.

Makes 5-6 half-pint jars

Pickled Eggs #2

http://ucanr.org/sites/CE_San_Joaquin/files/35487.pdf


PICKLED EGGS
1. Using enough vinegar to completely cover the eggs in the
container, add, to vinegar, if desired white pepper, allspice,
and root ginger. Bring the vinegar and spices, if used, to a
gentle boil. Let the vinegar cool to room temperature.
2. Cook eggs until very hard-boiled.  Gently place in cool
water and cool until shells can b easily removed.
3. Pack whole shelled eggs in a wide-mouthed jar, adding (if desired) a
tablespoon of white and black mixed mustard seed, garlic, horseradish,
white cloves, and a small amount of allspice.  Slice two or three green
peppers and add in small quantities.
4. Pour the cooled vinegar over the eggs.  Place a lid on the egg/vinegar
mixture and store in the refrigerator. They will be ready for use in 8-10
days.
5. For longer storage, you can process the eggs in a water bath canner:
Note that processing will make eggs somewhat rubbery.  Pack hard
cooked, shelled eggs in clean, wide mouth canning jar. Cover the eggs
with the prepared vinegar/spice solution as directed above.  Leave l/2"
headspace.  Treat canning lids as directed on the label. Place hot lids and
ring bands on the prepared jars. Screw the lids hand tight. Do not force to
tighten. Process in a water bath canner for 25 minutes after the water
comes to a gentle boil.
6. Remove the jars and let cool for 24 hours at room temperature. If jars do
not seal, they should be stored in the refrigerator. Note: Eggs that are
refrigerated after cooking and before packing will be somewhat rubbery.

Pickled Eggs--My Dad Will Be So Happy!

Thank You Kuntz Family!  

There are 2 Pickled Egg Recipes below:

1) Recipe to make just 1 Quart (12 eggs) and requires refrigeration.

2) Recipe to CAN 7 quarts (84 eggs) - This method allows unrefrigerated storage until the jar is opened. 


We have used this recipe to can pickled eggs for decades. We have routinely stored our canned jars of pickled eggs for 6 months or more in our basement in a dark corner on shelves. Our basement is never warmer than 60 degrees and we have never had a problem with our canned pickled eggs. 

However, please read the note of caution below before proceding to can pickled eggs in your home.

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Note of caution: 

There is a potential risk of botulism. Here are the facts surrounding home canning pickled eggs:

The NCHFP (The National Center for Home Food Preperation) states that home canned pickled eggs should always be refrigerated at 39 degrees F (3.8 C) or lower. The reason for this is that botulism can grow in the following conditions:

• No Oxygen
• Temperatures above 39 Degrees F
• Where the PH value is greater than 4.6

What does this mean?

• There is no oxygen inside of the canned jar which could breed botulism.
• If unrefrigerated, the temperature inside the jar will be above 39 degrees (also can breed botulism)
• But the recipe calls for 5% acidic vinegar, which has a PH of 2.4 - which prevents botulism from growing

Hard boiled eggs have a PH around 6.8 - So it is possible for botulism to grow because the vinegar does not penetrate deeply into the egg. Therefore, you must make sure your peeled, hard boiled eggs do not have any cracks, cuts, splits or tears in them. They should be blemish free. Doing this will prevent botulism spoors from entering the egg.

The following points are the most critical to ensure safety from botulism:

• All peeled eggs used should be free of nicks, cuts, holes or punctures
• Use all vinegar with a 5% acidity level, do not cut with water
• Cooking times and temperatures related below should be strictly adhered to
• Sterilization of all jars, lids, rings, and paraphernalia is required

What is the probability or risk of getting botulism?

• On average, in the USA, there are 23 cases of botulism per year. (out of 450 million people)
• Millions of home brewed pickled eggs are consummed each year.
• There has only been 1 reported case of botulism caused by home pickled eggs, back in 1997.
  See: Botulism in Pickled Eggs - In this report you will read that this individual did a number of things wrong when he prepared his pickled eggs.

If you have any doubts about canning pickled eggs, simply refrigerate your jars.

If you do choose to keep your canned eggs un-refrigerated, you should keep them as cool as possible and out of direct sunlight.

The following recipes assume you are experienced with canning and all the safety requirements that go along with canning, such as: Keeping everything sterile, washing your hands, rinsing the eggs and pre-heating them to kill any surface spoors before packing in the jar etc.

Having dispensed with the litigical requirements, onto a mouth watering treat: 

Click here for Egg Peeling Tricks 

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Recipe 1: (1 Quart method that requires refrigeration) 


Creating the Brine:
Mix the following in a pot, cover and bring to a boil: (You can use the microwave)

12 to 13 Hard-Boiled Eggs
2 Cups Vinegar (5% acidity)
2 Tablespoons Canning Salt (non-iodized)
1 Tablespoon Sugar
1/2 Teaspoon Dill Seed
1/4 Teaspoon Ground Mustard
1 Clove Garlic Sliced into thin slices
1 Jalepeno sliced into thin slices

Once a boil has been reached, let it boil for 3 - 4 minutes and remove from heat.


Packing:
For a fuller flavor, strain the Jalepeno and Garlic from the brine and place in the bottom of your 1 quart jar.

Peel your eggs and pack into the 1 quart jar on top of the Jalepeno and Garlic slices.

Stir the brine well to make sure the salt is well suspended, then pour the Hot Brine over the eggs into the jar until about 1/2 inch from top. Place lid on jar tightly and shake. Refrigerate for 1 to 10 days before eating. (bet you can't wait the full 10 days). It does help to shake the jar everyday to keep the solution from settling to the bottom.

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Recipe 2: ( 7 Quart Canning method ) 
Allows unrefrigerated storage in a cool, dark basement. 



Canning Method: 


If you are making many quarts of pickled eggs and would like to CAN them, such that they do not require refrigeration until opened, then follow these instructions:

- Use 1 Quart Canning Jars, Rings and Self-Sealing Lids (Like Mason Jars)
- Follow the manufacturers instructions for Lid Preparation (some require boiling the lids)
- Sterilize Jars, Rings and Lids


Preparation: 

Boil and peel 8 Dozen Eggs (even though you are canning 7 dozen, sometimes you can fit 13 eggs in a jar or some eggs will be damaged during boiling or peeling process)

Never use an egg that is damaged. The surface of the egg should be flawless to prevent Clostridium botulinum from entering the egg. 

If you use the ice trick to peel the eggs, you will want to re-heat the peeled eggs before packing them in jars. Place the peeled eggs back into a pot of water and raise the temperature of the water to 200 degrees to kill any bacterium on the surface of the eggs.

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Canning Pickled Eggs Safely 

Place your canning pot on the stove with 3 to 4 inches of water in the bottom, place your jars in the canning pot and preheat them.

In another pot, bring about a gallon of water to 200 degrees F (this will be used to cover the jars later) 

Create the Brine: 

In a Large Pot, Combine and boil the following:

15 Cups vinegar (5% acidity)
3/4 cup canning salt (non-iodized)
1/2 cup sugar
2 teaspoons ground mustard
3 1/2 teaspoons dill seed or 7 sprigs of dill weed
5 to 7 Cloves garlic sliced thin
5 to 7 Jalepenos sliced thin

Stir and bring to 200 degrees F. 

(note: you may add or change the spices to suit your taste, but do not change the vinegar, salt or sugar) 

Packing and Canning the eggs:

1. Strain the Dill, Garlic and Jalepeno out of the brine solution and distribute evenly inside your 7 jars. 
2. Bring the canning bath water to 200F. 
3. Remove each jar from the bath and pack each jar with 12 to 13, peeled, blemish free, piping HOT eggs. 
4. Stir the brine and fill the jar carefully with the vinegar solution at 200F. There needs to be enough solution to cover the eggs completely. Leave as little air space at the top as you can. (about 1/2 inch) Yeast and mold can grow in the air space under some conditions. 
5. Apply a lid to the jar and snug a ring down, but do not over-tighten the ring. Air needs to escape during the canning bath & pasteurization process 
6. Return the jar to the canning bath and repeat this process for all 7 jars. 
7. After all 7 jars are packed and in the canning bath, make sure there is at least 1 to 2 inches of water above the tops of the jars. If there is not, add hot water to cover the jars. 
8. Keep the jars in the canning bath until the temperature of the liquid in each jar gets above 180F. This is usually accomplished by bringing the canning bath water to a strong rolling boil, and then keeping the jars in the boiling water for an additional 15 minutes. 
9. Remove the jars from the canning bath and place on the counter to cool 
10. After the Jars have cooled, inspect each jar to ensure a proper seal. If the lids did not seal, remove the lid and check for any debri and clean if necessary. Either recan them using the instructions above, or immediately place in the refrigerator to be consumed within the next few weeks. 

Following this method should allow you to store the canned jars of eggs in a cool, dark basement for up to 6 months. We have routinely stored our canned pickled eggs for up to a year with no problems. We do however strongly urge you to proceed with caution. Do not end up like the fellow described here: Botulism in Pickled Eggs. 

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As an added list of instructions, I refer you to an expert, Dr Snyder of HITM. His instructions are found at: Pickled Eggs HACCP But do not follow his ingredients, use the ingredients found here, if you want the flavor of our age old recipe. 

Dr. Snyder points out the proper technique for canning pickled eggs which may be stored in a basement for 6 months. 

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