INGREDIENTS: 12 lbs. apples 2 cups apple cider 4 cups sugar 4 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves METHOD: Wash apples and remove stems. Place apples in a large kettle, cover with water, and bring to a boil. Reduce heat and simmer until the apples are tender. Drain. Puree apples using a food...Read More

This tangy-sweet relish is great to keep on hand for making quick appetizers — spread toasty crostini with a little fresh mascarpone or soft goat cheese and top with a dab of chutney. It’s delicious served with roasted lamb or baked ham, too. INGREDIENTS: 5 cups red wine vinegar 1 pound light brown sugar 2...Read More

INGREDIENTS: 6 cups loquats, pitted and skinned 1/4 cup lemon juice, freshly squeezed 7 cups sugar 1 1/2 tablespoons butter 1 package Sure Jell pectin METHOD: Sterilize jars and lids. (If you have a newer dishwasher, you can run them through the dishwasher. Do not remove them until you are ready to fill them.) Bring...Read More

If you have questions about canning ingredients, tools, or resources, send us an email and we will be happy to answer your questions! Q:  Are liquid pectin and powdered pectin interchangeable?A:  No. Use exactly what your recipe specifies. Q:  How long is pectin shelf stable?A:  Pectin (both powdered and liquid) should be used the year...Read More

One of the easiest and most flavorful jams to make — enjoy this delectable, tangy preserve on toast, scones, or stir into your favorite yogurt. INGREDIENTS: 4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries) 1 (1.75 oz.) package powdered pectin 1/2 teaspoon butter 4 cups sugar, measured into a separate bowl METHOD:...Read More