Jam, Jelly, And Soft Spreads - Presto precise Instructions And Recipes Manual

Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and McIntosh.
8 pounds apples
2 cups apple cider
2 cups vinegar
2¼ cups sugar
Wash apples. Remove stems, quarter, and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a colander,
food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away
from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked
adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for
canning. Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process half-pints and pints 10 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Yield: 8 to 9 pints
Apple Butter recipe adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009. National Center
for Home Food Preservation.
5 cups grape juice (about 3½ pounds
grapes and about 1 cup water)
To prepare juice: Sort, wash, and remove stems from fully ripe grapes. In a large pot, crush about 3½ pounds of grapes and add just enough
water to cover grapes, about 1 cup. Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Pour contents of pot into
a damp jelly bag and suspend the bag to drain the juice into a large bowl. Allow juice to drain undisturbed overnight in a cool place. Strain
through two thicknesses of damp cheesecloth to remove any crystals that have formed.
To make jelly: In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil
that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off
foam quickly. Immediately ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure
with bands.
Boiling water canning: Process half-pints and pints 10 minutes. For processing above 1,000 feet altitude, see page 19 for recommended
time.
Yield: About 8 half-pints
1 cup cooked red-stalked rhubarb (about
1 pound rhubarb and ¼ cup water)
2½ cups crushed strawberries (about 1½
quarts)
To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute.
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam: Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir well. Place on high heat and, stirring con-
stantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and stir
in pectin. Skim foam, if necessary. Immediately ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Boiling water canning: Process half-pints and pints 10 minutes. For processing above 1,000 feet altitude, see page 19 for recommended
time.
Yield: About 7 or 8 half-pints
Grape Jelly and Rhubarb Strawberry Jam adapted from "How to Make Jellies, Jams, and Preserves at Home," Home and Garden Bulletin No. 56. Extension
Service, USDA. National Center for Home Preservation, June 2005.
NOTE: Many more tested canning recipes for jams and jellies, pickles and relishes, and salsa are available from the National Center for
Home Food Preservation (nchfp.uga.edu) or in these reliable sources:
"So Easy to Preserve", Cooperative Extension The University of Georgia, bulletin 989;
"Ball Blue Book Guide to Preserving"; "Bernardin Complete Book of Home Preserving"
APPLE BUTTER
GRAPE JELLY
RHUBARB STRAWBERRY JAM
24
2½ cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1 package powdered pectin
7 cups sugar
6½ cups sugar
1 pouch liquid pectin