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Tuesday, August 20, 2013

What's Being Canned: Salsa and Apricot Orange Conserve

We recently hit up our local Saturday farmers market (it was awesome....nothing beats local produce from local farmers) for some yummy veggies so we could make and can our own salsa. And when I say "we" I really mean Sammy and Grandma took the reins on this one.....because I spent that entire time cleaning, moving, organizing and taking stock of our two food pantries. However, I did participate in the taste test, and may I just say that our salsa is amazing.

Now, I was going to share the recipe with you, but it turns out the recipe they were going to use from the canning book was thrown right out the window and they basically made one up themselves with little memory as to amounts used. So you'll have to settle for just drooling over the photos. 


We also made and canned an apricot orange conserve made from the fruit of our apricot tree right in our back yard. Can't get any better than that! This is a pectin free recipe and is as follows: 

Makes about six 8-ounce jars

3 1/2 cups chopped, pitted, and peeled apricots
2 tbsp finely grated orange zest
1 1/2 cups orange juice
2 tbsp lemon juice
3 1/2 cups granulated sugar

1. Prepare canner, jars, and lids.
2. In a large, deep stainless steel saucepan, combine apricots, orange zest, orange juice, and lemon juice. Stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Boil hard, stirring frequently, until mixture thickens, about 15 minutes. Remove from hear and test to see if gel stage has been reached. If not, return to stove and cook, stirring constantly for an additional 5 minutes.
3. Ladle hot conserve into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid on jar and screw lid on. 
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store. 


We hope to do much more canning in the future, and when we do, I will be sure to post about it. 

With love,
Mama Hauck 

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