persevering to preserve

still slowly working away at canning here folks. I've got one (hopefully only one!) batch of jam left, then i've got lots of juice to make....   I also _hope_ to get the chance to can some apple pie filling (children permitting!) as well as do up some pickles... if i can get my hands on pickling cukes. No, i didn't plant any this year.

does anyone know of a locally set up bartering group/ co-op?  i'm just curious to see if there's anything like that available in my province, as i'd love to be able to do more bartering...

and now, a recipe for you!

blueberry-crabapple jelly on to cook!

simple Crabapple Berry Jelly

ingredients:
crabapples: at least 8 cups
berries: at least 3 cups ((note: i've tried blueberries, hawthorn berries and chokecherries, but try anything you like!)
sugar: 7 1/2 cups
2 TBS lemon juice
pectin: liquid type, one pouch

  a full rolling boil

procedure:
Place washed crabapples in a large pot. Add water until fruit is _almost_ covered (just a few spots sticking out) Bring to a boil, and cook for about 15 minutes, stirring frequently, or until the fruit is cooked through. put fruit in a strainer or jelly bag over a large bowl. Allow it to drain at least 4 hours, or overnight ((note: i tend to press/squeeze the pulp, as you'll get more juice, but you won't have a crystal clear end product. however... i don't care if it's clear or not!)

Repeat exact above instructions with your second fruit, into a second bag/sieve and bowl. (depending on the fruit, it can take anywhere from 5 minutes to nearly an hour to cook through. check frequently!)

as the cooking doesn't take long, prepare your canning equipment, and have it COMPLETELY ready before you start!
In a clean large pot measure 3 cups crabapple juice and 2 cups berry juice. if you are short on one, make it up with the other. if you run out of both, you can add as much as 1/2 cup plain water.
add the sugar and lemon juice
heat on high, and bring to a full rolling boil.
Add your pouch of pectin. bring back to a full rolling Boil. BOIL ONE FULL MINUTE!
take off the heat. continue to stir constantly for about 3 minutes.
pour into canning jars, and can in hot water bath for 10 minutes.
makes about 8 - 250ml jars

 yummy jelly!

note: this recipe is an adaptation of the crabapple jelly recipes found in both major brands of liquid pectin.
for more detailed canning instructions, purchase a good canning book, or try online.

one source is:  http://www.bernardin.ca/pages/before_you_get_started/31.php  (though there are better sites for basic info, i happen to use the bernardin canning recipe book, and i love it)