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Ginger Spiced Peach Jam

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4 cups finely chopped peaches
1/4 cup fresh lemon juice
7-1/2 cups sugar
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2-3 tablespoons finely grated fresh ginger
1 pouch [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]

Add spices, sugar, peaches, lemon juice and ginger to an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Hint ‘O Ginger Peach Jelly

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3-1/2 cups prepared peach juice
1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Blueberry Jelly

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Blueberry lovers rejoice!

This jelly turned out great with a subtle blueberry flavor that blends well with butter and biscuits.

4 cups prepared blueberry juice
2 pouches [easyazon-link asin=”B004SQUNR2″ locale=”us”]Certo Fruit Pectin[/easyazon-link]
7 1/2 cups sugar
1/8 cup bottled lemon juice

Add juices and sugar to an [easyazon-link asin=”B000FNLT8E” locale=”us”]8 – 10 quart, heavy-bottomed kettle[/easyazon-link].

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Three-pressure Canner Weight Sets

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Tired of babysitting your pressure canner? Buy a three-pressure weight!

Traditional dial-gauge canners require you to baby-sit them and continually adjust the heat to maintain the pressure. You’ll think you have it correct and then it’ll start climbing again! Or worse, it’ll drop and you have to start all over, possibly turning your food to mush. All that fluctuating pressure can lead to your liquid syphoning out of your jars. A three-pressure weight set will help! It’s much easier to listen to the weight jiggle while you are cleaning up the kitchen – or sitting on the couch. With a three-pressure weight set, the the exact heat setting under the canner isn’t quite so critical, so it’s much easier to maintain. A more even pressure keeps the syphoning to a minimum. Did I mention you can sit on the couch?

Mirro

Mirro's version of the 3-pressure weight set.Mirro has shipped with its canners for years a weight that is capable of the three different pressures that the USDA requires for the definition of a canner. Presto and All-American haven’t always done this. I do not have any [easyazon-link asin=”B000RNH7PQ” locale=”us”]Mirro canners[/easyazon-link], but it is my understanding that the newest ones are shipping with three separate weights rather than the [easyazon-link asin=”B000U7QEXK” locale=”us”]“hockey-puck” style[/easyazon-link] shown here. This hockey-puck style weight “jiggles” every few seconds to maintain the proper pressure.

All-American

All-American’s older models shipped without a three-pressure weight. You had to constantly adjust the heat of your burner under your canner to maintain the proper pressure according to the dial-gauge.

Their newer canners ship with a [easyazon-link asin=”B000S8I0YC” locale=”us”]weight that is very similar in design[/easyazon-link] to the old Mirro setup. You can buy the parts to retrofit your older model.

This weight also “jiggles” only every few seconds.

Presto

Presto’s traditional weight is a 15 pound regulator. As with the older All-American canners, you had to constantly adjust the heat under your canner to maintain the proper pressure. (Of course, if you need to can at 15 pounds pressure, you can use this weight as-is.) Presto has a a [easyazon-link asin=”B000HMBVQ8″ locale=”us”]three-piece weight set[/easyazon-link] available for its canners. This weight set allows you to choose a set pressure of five, ten or fifteen pounds. The Presto weights will rock gently when you’ve reached your set pressure.

Presto’s Traditional 15 Pound Pressure Weight
One version of Presto's traditional 15 pound weight.

Presto’s Three-piece Weight SetPresto's Three-piece Weight Set

The three-piece weight set, set up for 10 pounds pressure.Presto's three-piece weight set, setup for 10 pounds pressure

The three-piece weight set, set up for 15 pounds pressure.Presto's three-piece weight set, setup for 15 pounds pressure

This is the Mirro version of the Presto three-piece weight set. All-American’s weight is very similar to this.Mirro's 3 pressure weight and vent tube.

A brief video of the Presto three-piece weight set in action:

The traditional Presto 15lb weight:[easyazon-image align=”center” asin=”B0014IGAPG” locale=”us” height=”160″ src=”http://ecx.images-amazon.com/images/I/41kPPh0W2mL._SL160_.jpg” width=”130″]

[easyazon-cta align=”center” asin=”B0014IGAPG” height=”28″ key=”amazon-us-small-orange” locale=”us” width=”120″]
The Presto 3-pressure weight set: [easyazon-image align=”center” asin=”B000HMBVQ8″ locale=”us” height=”160″ src=”http://ecx.images-amazon.com/images/I/3121uUIqs5L._SL160_.jpg” width=”158″]

[easyazon-cta align=”center” asin=”B000HMBVQ8″ height=”28″ key=”amazon-us-small-orange” locale=”us” width=”120″]
The Mirro 3-pressure weight: [easyazon-image align=”center” asin=”B000U7QEXK” locale=”us” height=”160″ src=”http://ecx.images-amazon.com/images/I/4129R14HtzL._SL160_.jpg” width=”160″] [easyazon-cta align=”center” asin=”B000U7QEXK” height=”28″ key=”amazon-us-small-orange” locale=”us” width=”120″] The All-American 3-pressure weight: [easyazon-image align=”center” asin=”B000S8I0YC” locale=”us” height=”160″ src=”http://ecx.images-amazon.com/images/I/51RkoxAYaWL._SL160_.jpg” width=”160″] [easyazon-cta align=”center” asin=”B000S8I0YC” height=”28″ key=”amazon-us-small-orange” locale=”us” width=”120″]

Canning Ladles

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Where was this ladle when I was looking for one for canning?

RSVP Canning Ladle
RSVP Canning Ladle

A year ago I went on a search for a ladle to use for canning. I wanted something stainless, something with a long handle and something that would hold a lot of product to fill jars quickly. I eventually went with a [easyazon-link asin=”B008K3Z76Q” locale=”us”]commercial food service ladle that held 8 ounces[/easyazon-link].

Before I settled on that one, I had found [easyazon-link asin=”B000063Y7U” locale=”us”]one with a rim around the edge[/easyazon-link] that was supposed to prevent drips. It worked well and was a high quality product, but the handle was too short for a deep stockpot, and it was also heavy.

I’m going to have to try this one because I’ve often wished for pouring spouts! It also holds 8 ounces.

I also noticed [easyazon-link asin=”B007PC4E4Y” locale=”us”]another stainless canning ladle[/easyazon-link] that is a little smaller at only 6 ounces. There are also two plastic ones. While I’m not fond of plastic, the [easyazon-link asin=”B007QT4GNU” locale=”us”]Progressive International Canning Scoop[/easyazon-link] looks interesting because of its shape – it should get into pot corners very well. But it appears to have a very short handle.

If anyone else has this – or if you decide to try it, please leave me comments below. I’ll update this post with my thoughts on it after I get a chance to try it this canning season.