Category Archives: Homemade preserves

Pickled Red Onions

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A really simple (and cheap) recipe!

I finally done some for my husband, we was always asking for.. haha!

Servings

3 x 500ml jars

Ingredients

* 8 cups red onions wedges (about 3 pounds)

* 4 cups red wine vinegar

* 2 cloves garlic, finely chopped

* 1 tablespoon Herbes de Provence

* 3 glass jars (500ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* Peel and cut onions.

* In a pot, combine wine vinegar and garlic. Bring to boil. Simmer for about 5-6 minutes. Add the onions wedges and the tablespoon of Herbes de Provence. Reduce heat and cook for another 4-5 minutes. Don’t over cook the onions.

* Remove from heat.

* Pour the mixture in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 500ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Pomegranate Jelly

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Last week I made some pomegranate bread because I found them at the store for 0.50$ each. I was trilled! This week they were 0,30$ each.. what an amazing deal!!! I have never seen pomegranate at such a low price!! This is crazy! It is for this reason that I decided to make jelly.

Pomegranates are rich in antioxidants!!

Servings

6 x 250ml jars

Ingredients

* 6 large pomegranates (5 for the juice, 1 for the arils)

* 5 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 6 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* To juice pomegranates, roll the fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve, set over a bowl; use a knife to cut out blossom (crown) end, including the pith, the juice will start to squirt! Using your hands, squeeze juice and arils into sieve. Scrape remaining arils into sieve. Use the back of a large spoon to press out any remaining juice.

* Measure  3 1/2 cups of juice in a large saucepan. Whisk in pectin until dissolved.

* Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Caution, the mixture tends to foam!

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Red Onion Jelly

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My jelly is a little different from traditional onion jelly, it is sweeter, more fruity.

It’s delicious on crackers or with meat.

I love making my preserves, is relaxing and so delicious!

Servings

5 x 250ml jars

Ingredients

* 2 cups red onions, thinly sliced

* 1/2 cup dried cranberries, finely chopped

* 2 teaspoons grated orange zest

* 1/4 cup brown sugar

* 1/4 cup apple cider vinegar

* 3 cups unsweetened apple juice

* 4 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 5 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a skillet, (medium heat) combine onion, cranberries, brown sugar and cider vinegar.  Cook until onions are translucent (about 7-8 minutes)

* In a large saucepan, combine the cooked mixture, orange zest and the apple juice. Whisk in pectin until it’s all dissolved. Bring to boil over high heat stirring constantly. Add sugar and return to a full roiling boil, don’t stop stirring. Boil hard for 1 minute.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Pickled Beets

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Simple recipe, really cheap.. (Here in Quebec you can have 10 pounds for 1.99$) but sooooo delicious!

I always did my pickled beets this way, it’s my mother who have taught me. I prefer a more vinegary taste that spicy or even sweet. If you’re like me, you’ll love them.

Usually it takes at least a few months before you can eat your pickled beets, but here, we always do beets for the next year. It will have a year to marinate properly and be simply delicious. So this year we will eat 2010’s beets.

Oh! And one thing… don’t forget to wear some gloves… or your hands will be red for few days!

Servings

12 x 500ml jars

Ingredients

* 6 cups white vinegar

* 6 cups water

* 10 pounds beets

* 12 glass jars (500ml)

Directions

* Start by washing beets (keep the roots and 1 cm of the stem, or they will loose their color) and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, combine water and vinegar. Heat without boiling.

* Place beets in a large saucepan with water. Over high heat cover and simmer 30-60 minutes (depend on the size) until beets are tender and their skin makes some bubbles.

* Drain beets and rinse with cold water. Slip off the skins (it’s really easy), remove roots and stems. Cut the beets the way you like.

* Pack beets into jars. Pour the hot vinegar mixture over the beets. Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not over tighten.

* In a pot of water, put the jars and boil the water. For 500ml jars, it takes about 30 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

* You have to wait AT LEAST 3 months before eating them, but longer you wait, better they are!

*Enjoy!

Dill, Garlic & Spices Pickles

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Recently my mother gave me the family recipe to make dill pickles. It inspired me to do so. In fact I’ve made some dill, garlic and with spices pickles.

On 7 jars, I have 2 with spices, 2 only with dill and 3 with dill and garlic..Mmm lots of choices here!

By the way, for my jars, I sliced them, but it’s optional. You can keep them whole. You just prick with a fork around so that once in the jar, vinegar can penetrate the cucumber.

Can’t wait to taste them!!!!

Servings

7 x 500ml jars

Ingredients

* 3 cups white vinegar

* 6 cups water

* 1 cup pickling salt

* 4 pounds small cucumbers

* Fresh dill

* Garlic cloves

* Pickling spices (Combination of coriander, mustard, dill,cloves, allspice, cinnamon, black pepper, chili peppers and bay leaves)

* 7 glass jars (500ml)

Directions

* Start by washing cucumbers and jars.

* Let the cucumbers in a bowl of ice water for one hour.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, combine water, vinegar and canning salt. Heat without boiling until the salt is completely dissolved.

* Remove jars from the water. In each one put dill, garlic or spices. For example, I put 3 cloves of garlic cut in half or the bottom of the pot of dill or 1 tablespoon of pickling spices. In fact you can put the ingredients the way you like it! Pack the cucumbers tight. They will shrink with time!

* Pour brine over the cucumbers in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not over tighten.

* In a pot of water, put the jars and boil the water. For 500ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

* You have to wait AT LEAST 3 weeks before eating them, but longer you wait, better they are!

*Enjoy!

Pickled Cayenne Peppers

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Cayenne peppers are very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.

The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.

Damn! That was hot.. my face and arm skin were all red, my eyes were filled with tears … I looked like an idiot with my gloves, safety goggles and turtleneck over my mouth… hahahah! All this trouble to make a surprise for my husband who loves hot peppers! Really hope he likes them!

Servings

4 x 250ml jars

Ingredients

* 1 pound cayenne peppers

* 2 1/2 cups cider vinegar

* 2/3 cup water

* 2 1/2 teaspoons canning salt

*  2 teaspoons celery seeds ( 1/2 tsp in each jar)

* 4 teaspoons mustard seeds ( 1 tsp in each jar)

* 4 glass jars (250ml)

Directions

* Start by washing peppers and jars. (Please wear gloves!)

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* Slice the peppers. Remove seeds and middles of the peppers.

* Run them under cold water to remove remaining seeds.

* In a pot, combine water, cider vinegar and canning salt. Heat without boiling until the salt is completely dissolved.

* Remove jars from the water. In each one put 1/2 teaspoons of celery seeds and 1 teaspoon of mustard seeds. Pack peppers.

* Pour the vinegar mixture in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not over tighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Raspberry Jam

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What better way to have the fresh raspberry taste all year round …

It is possible to make the jam without all the tiny seeds, simply pass it through a sieve.

Servings

6 x 250ml jars

Ingredients

* 4 cups fresh raspberries

* 6 1/2 cups granulated sugar

* 1/2 teaspoon butter or margarine (to reduce foaming)

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85ml)

* 6 glass jars (250ml)


Directions

* Start by washing raspberries. You can break them into pieces if you want too.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a large saucepan, stir raspberries, sugar and butter. Bring mixture to a rolling boil that almost cannot be stirred down.  Remove from heat and add the liquid pectin. Mix. Return to boil. Boil hard for 1 minute, don’t stop stirring.

* Remove from heat. Skim off foam if there is some.

* Pour the raspberry jam in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from heat and leave the jars in the hot water for 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Cayenne Pepper Jelly

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Hot pepper jelly is an ideal accompaniment with meat. This jelly is very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.

The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.

Servings

3 x 250ml jars

Ingredients

* 1/3 cup sliced dry apricots

* 3/4 cup white vinegar

* 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!)

* 1/4 cup finely diced red onion

* 1/4 cup diced cayenne pepper

* 3 cups sugar

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml)

* 3 glass jars (250ml)

Directions

* Start by washing vegetables and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, soak the apricots in vinegar for 4 hours.

* Add peppers, onion and sugar to the vinegar’s mixture. Mix.

* Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Apple & Maple Butter

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Apple’s season, what a beautiful time of the year! We still have a lot of apples of when we went apple picking, so I decided to make some apple butter.

Quebec being a major producer of apples and maple syrup, why not mix the two together?! The result is amazing!

Oh by the way… this recipe take about 2 hours to make.. it’s long but you’ll have an incredible result!

And remember, apple butter is made with the whole fruit so core, seeds and skin!

Servings

10 x 250ml jars

Ingredients

* 14 pounds apples (about 45-50 medium)

* 3 cups apple juice (pure, not from concentrate, without sugar)

* 3 cinnamon sticks

* 1 cup pure maple syrup

* 10 x 250 ml jars

 

Directions

* Start by washing all apples and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* Cut all apples, remove both both ends and diced. Keep the skin on!

* In a large stainless steal sauce pan, combine apples, apple juice and cinnamon sticks. Mix.

* Cover and cook for about 20 minutes or until apples are tender. Stir while cooking.

* Remove cinnamon sticks. (If you want you can keep them and put them back in the next step of cooking)

* Crush apples and put them through a strainer , a sieve or a potato ricer to remove all the peels and seeds.

* Return apple puree to a new pan and simmer for about 25-30 minutes (medium). You’ll have to mix a lot of time in this step to prevent the puree from sticking to the bottom. Be careful not to burn yourself with air bubbles…

* Remove from heat when the desired thickness is reached.

Now you can add the maple syrup. Stir frequently.

* When the mixture reach again the desired thickness (the consistency should be thick enough to hold well in a spoon without slipping), remove from heat. Remove also the jars from the water.

* Pour the apple butter in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing. Don’t forget to label them!

*Enjoy! and have a nice breakfast!

Peach Jam

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Servings

7 x 250ml jars

Ingredients

* 9-10 peaches (4 cups chopped or crushed)

* 7 1/2 cups granulated sugar

*1/3 cup lemon juice

* 1/2 teaspoon butter or margarine (to reduce foaming)

* 2 pouches Bernardin liquid pectin (if you use another brand, it’s 170 ml/6oz)

* 7 glass jars (2500ml)

Directions

* Start by washing all jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In another pot, boil water. Place peaches in water for about 1 minute. Remove from water and place immediately in a bowl of cold water. It stop the cooking. You can now peel the peaches easily.

* Remove the core and cut peaches in small dices or crush them.

* In a large stainless steel saucepan, stir peaches, sugar, lemon juice and butter. Bring mixture to a rolling boil that almost cannot be stirred down.  Remove from heat and add the liquid pectin. Mix. Return to boil. Boil hard for 1 minute, don’t stop stirring.

FOR THIS STEP, REMAIN NEAR THE OVEN, THE JAM CAN BURN IF NOT STIRRED. BE CAREFUL.

* Remove from heat.

* Pour the peach jam in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!