Canning Adventures

Here is our canning so far....nowhere to store the jars as yet but they are done.......Alan just went to the store to get more pints/ jelly jars......he's into sugar free jam now......(.the gallon container on the left is vinegar for pickles...)
I woke up to him puttering in the kitchen, slicing peaches for peach jam, he then cooked the peaches until they were soft and put them through the food mill...
added sweetener, lemon juice and pectin...a big pot is cooking right now..so no photos of the finished product..we both decided quarts of peach jam was a bit much..hence, going to get the pints and jelly jars

He had already made a Fig Conserve......which we hadn't tried before and were pleasantly surprised..a conserve is just jam with other goodies added...this recipe includes chopped pecans (which he forgot to put in) two chopped lemons, and crushed pineapple..he must have got up really early!

I was woken to the delicious smells coming from the kitchen...and was treated to an English muffin with some of this delicious conserve + coffee

Think I'll keep him!

Here is the Fig Conserve recipe...

2 lbs. ripe figs
1 cup crushed pineapple, small can
2 medium lemons, cut into small pieces.. peel and all
1/2 t. salt
1 cup chopped pecans
sweetener..add to taste..we used 3 cups of Splenda..

Wash figs and cut into pieces. Mix with pineapple and lemons..put into a large pot with equal amount sugar (or other sweetner) and the salt. Bring slowly to the boiling point and simmer gently until thickened. Stir in nuts: put in hot jars. Makes about 5 jelly jars.....we doubled the recipe.....and also water bath processed the jars...can't see to going to all the trouble of making jam to have it spoil.......10 minutes in the water bath canner will do..

canning and figs

......I canned alot yesterday...8 more quarts of peaches and 1 quart of figs..first time for figs so we will see how well they can...I do have several recipes for spiced figs......

This recipe is from "Freezing and Canning Cookbook" by the food editors of the Farm Journal...published in 1964..

Fig-Citrus Conserve

5 lbs. figs
Water
10 c. sugar
2 lemons, coarsely ground
4 oranges, coarsely ground
2 t. ground ginger

Cover figs with a small quantity of water and boil until liquid is tan. Drain and reserve about 2 cups of the liquid. Mix with the sugar to make a heavy syrup. Combine figs, sugar syrup, lemon and orange pulp. simmer gently about 1 1/2 hours, stirring frequently. Skim off any foam foam from time to time.
Add ginger, mixing well. Pour into hot jars, seal. Makes 5 pints...you can add finely chopped nuts when you add the ginger....
I haven't made this as it take so much sugar and my husband is diabetic..but I know I've had questions as far as fig recipes goes so am sharing this....
here is one more which I may try to have for gifts on the holidays.
Pickled Figs

6 qts. figs, (about 8 lbs)
salt water
8 c. brown sugar
1 qt. vinegar
7 (3") sticks cinnamon
1 to 2 t. whole cloves

Cover figs with salt water (1 T. salt to 1 gallon water): bring to a boil, simmer 15 minutes.
Combine sugar and vinegar: bring to a boil and add the spices. Drain the figs andadd to the boiling syrup. simmer one hour.
Pack in hot, sterilized jars.. make sure figs are completely covered with syrup. Seal at once. Process in boiling water bath for 20 minutes (water bath canner). Makes 7 to 8 pints.
this recipe comes from the same cookbook....I just love old cookbooks and have several that I cherish....the photos alone are fun to look at.....