From Alice Enevoldsen
Wash, core, and quarter your plums. Then freeze until you have time to jam.
Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.
Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.
Add the spices, simmer for a short time. Skim off any foam that develops.
Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..
Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.
Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Wash, core, and eighth your quinces. Bletting of home-grown quinces is great, but rotting is not. Bletting is the darkening of the flesh, and looks quite lot like rotting if you haven’t seen it before. The images below show nice bletting and no rotting.
Fill a pot with water so you can see it through the top layer of quinces. Don’t cover the quinces.
Cook/simmer until the quinces are soft. Sieve off the liquid, using a jellybag or several layers of cheesecloth. Save the liquid, compost the flesh.
Re-strain the liquid through wet cheesecloth. Put four cups in a saucepan.
Simmer for a short time. Skim off any foam that has developed.
Add ¾ cup sugar per cup of juice. At this point the liquid will clarify.
Simmer until the pectin has developed and the jelly “sheets” off a cool metal spoon. Skim off foam as it develops.
Pour your jelly into sterilized jelly jars and process according to your directions for jelly.
Tomatillo Salsa in 1/2 pint wide-mouth jars
Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.
Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.
It’s also yummy fresh!
Fridge-canned lemon cucumber pickles!
From Jason Enevoldsen
Fill your containers with a densely-packed mix of chopped:
Brine (per pint)
Spices (total amount — approximately two teaspoons per pint)
Boil the brine, chop the veggies.
Add the spice mix to the heated, sterilized canning jars.
Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.
Cooking stage of Green Tomato Picallilli
Pickling Spice
Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.
Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.
Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.
Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.
Green Tomato Pickles!
Brine (per quart)
Dill/Garlic Pickle Spice (per quart)
Curry Spice (per quart)
So I modified the recipe from Garden Betty.
Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.
Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.
Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.
The green tomatoes will be pickled in three weeks.
Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.