Canning is not a difficult process like most people think and it can be learned in just a few short hours if you are a beginner. Canning is a great way for you to preserve your garden harvest to use during the next year…since most canned items will last for 1 year if properly processed.
The following three recipes are my family’s favorite fruit butter recipes.
Cinnamon Peach Butter Recipe
- 18 medium sized peaches to make pulp
- 2 teaspoons ground cinnamon
- 4 cups of granulated sugar
To make pulp:
Wash and remove any bad spots. Scald fruit in hot water and remove peel and pit. Once cool enough to handle, chop fruit into small pieces. In a large stock pot, add in your fruit pieces and just enough water to keep them from scorching and sticking. Cook pulp over medium heat until soft. Run the pulp through a food mill and place back into your stock pot. Stir in the granulated sugar and ground cinnamon. Simmer the mixture on low, stirring often to prevent sticking. You will want to simmer it for only a few minutes until it thickens up. Once done, remove from heat and ladle into hot sterilized 1/2 pint glass mason jars. Process the jars in a water bath canner for 10 minutes. This peach butter will last for up to 1 year if properly canned.
Cinnamon Apple Butter Recipe
- 16 cups prepared applesauce
- 1/2 cup white vinegar
- 3 lb. granulated sugar
- 2 1/2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
When I make this recipe I use 2 large baking dishes. In a large mixing bowl, combine together the applesauce, white vinegar, granulated sugar, ground cinnamon and ground cloves. Pour mixture into your baking pans and bake in a preheated 325 degree oven for 2 1/2 to 3 hours. You will need to stir the mixture once or twice every 30 minutes to keep it from sticking and scorching. Once done, ladle mixture into clean sterilized pint-sized glass mason jars. Process jars in your water bath canner for 10 minutes or according to your canner's directions.
Cinnamon Pumpkin Butter Recipe
- 3 1/2 cups canned pumpkin puree
- 2 1/2 cups brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon rind
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 cup water
In a large stock pot, combine together the canned pumpkin, brown sugar, lemon juice, lemon rind, ground cinnamon, allspice and the 1/2 cup of water. Bring the mixture to a boil using medium to high heat. Once it reaches a boil, turn the heat down to low and simmer mixture for 20-25 minutes. You will need to stir the mixture often to prevent sticking and it's done when it has thickened up. Ladle the mixture into clean sterilized pint-sized glass mason jars. Process jars in a water bath canner for 10 minutes.
Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular online foodie blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find FREE menu ideas, cooking articles, tips and free recipes!
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