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Category Archives: canning

crockpot applesauce

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we went apple picking and came home with 30lbs of apples!

decided to make applesauce and am so glad I did. it made the house smell amazing all day. I didn’t put any lemon juice or peel. Used 8 apples, different kinds, varying sizes. Put 2 tsp of my homemade vanilla extract. Its pretty sweet so next time I would decrease the amount of brown sugar. I cooked it for closer to 8 hours because I lifted the lid a lot. I gave it a quick mash with a potato masher and it was the perfect consistency. It only made one pint jar. here is the recipe I followed:

crockpot applesauce from mommy makes it better


8 medium apples

1 strips of lemon peel – use a vegetable peeler (omitted)

1 tsp fresh lemon juice (I used 2 tsp of homemade vanilla extract instead)

3 inch cinnamon stick

5 tsp light brown sugar (unpacked)

1.  Peel, core and chop the apples.

2.  Add the sugar, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. (I cooked around 8 hours) Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I just used a potato masher)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.


blueberry jam!

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I don’t have much to say about this! Matteo and I went with friends to Tougas Family Farm in Northboro yesterday to pick blueberries. it was SO HOT. I managed somehow to pick almost 4 lbs of berries while dealing with a hot sweaty toddler. whew.

I decided this year to buy pomona’s universal pectin which they sell at whole foods. I now have a jar of “calcium water” in my fridge and I am ready to can more stuff!!!!

the pomona’s calls for 4 cups mashed berries. which was about 8 cups unmashed berries. so I still had some berries left over which is nice!!! other than mashing the berries, you just mix them with lemon juice and the calcium water and bring it to a boil. then you stir in sugar (it said 3/4 – 2 cups of sugar, I went with 1 cup) already mixed with pectin and return to a boil. then you put it in your already sanitized jars and process in the canner water bath for 10 minutes. easy peasy! I made six 8 oz jelly jars, one of which I didn’t seal, just left it in the fridge.

can’t wait for raspberry season!!!

finally ate the tomatoes

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so back in the summer, Laura and I canned some tomatoes. Well I’ve been hoarding them, saving them, and just waiting to eat them. However the summer is coming soon, and I needed some tomatoes, so I decided to open two jars! I was so happy that the tomatoes turned out perfectly fine! I was so worried we would have done something wrong, and they would be spoiled. they were delicious!!!!!! look at how perfect the basil came out of the jar! I drained them a little bit, put them in the food processor for just a little bit and then cooked them up with some garlic and Italian spices. can’t wait to can more tomatoes this summer.

canning pot

I got this canning pot for Christmas this year!!!
It’s the kind that can be used on my flat top stove.

can’t wait for summer berries and tomatoes!!

L & L's canning adventure #2

Laura saw a brochure for a pick your own raspberry place when she picked up our CSA last week. so on a beautiful Saturday fallish day. Laura and I set out with baby Addie-licious in tow to pick some raspberries! All in the quest to try our hand at canning again and make some jam! the people at the farm were super nice! it’s the wright locke farm in winchester, ma. we picked 3 pints for $14. The recipe we were following said you needed 8 cups (or 4 pints) but alas we only had enough $$$ for 3 pints, so that is what we did! the box of pectin we used had a recipe that we were able to halve perfectly to accommodate our 3 pints. it was really easy to make jam actually! way easier than the tomatoes. sadly however we thought based on the recipe we’d wind up with 4 pint jars, but it only made 2 pints, plus a tiny tiny jar that we didn’t bother sealing up in the water bath.

what we did

washed the raspberries

mushed with potato masher

mixed in half a box of pectin and brought to a full boil over med-high heat (you mix the pectin with a bit of sugar in a bowl to first to prevent clumping). we used the pectin that let you use less sugar.

then added 2 cups of sugar. boiled hard for one minute.

then to test for doneness we followed the pick you own guides idea of keeping a spoon in ice water. then putting some jam on it, waiting until it was about room temp and seeing if we liked the thickness/consistencey, which we did!

skimmed the foam

then into the jars it went. and into the water bath for 5 minutes. viola!

it said on a few sites it will be seedy and to think about deseeding first but we skipped all of that. we’ll see how seedy it is.

sites that were very helpful:

Liza & Laura's Adventure in Canning

Laura and I were able to get a 20 lb box of organic tomatoes from our farm for $5! Picadilly had a surplus of tomatoes and we could’ve went to the farm and picked all we wanted for free, but opted to have them pick and deliver with our weekly CSA share for $5. what a deal!!!

so we decided to try our hand at canning. And I am pleased to report it went well. (so far!!! we haven’t opened/eaten what’s in the jars yet, that will be the final test!).

we found this canning 101 pamphlet that was free on display with stuff at whole foods which was super helpful, and had the recipe we wound up following. we also found these websites super helpful as well!

we almost got derailed in the planning stages when I bought this pot – and then saw written on it not for use on flat cook tops, which we both have. Then I read and got all confused!!! turns out we were fine canning on our flat glass cook tops, just couldn’t use the traditional canning pots, because they aren’t flat. they have grooves on the bottom. we just used our regular stock pots, no canning rack, just kitchen towels packed on the bottom to prevent the jars from touching the bottom.