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Canning Jam and Pickles

 

Canning with Fr. Paul and Friends

As seen on "Our Daily Bread" 08/08/2009
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

 
Fr. Paul’s Crepes
1 cup flour
2 eggs
½ cup milk
¼ cup water
4 Tbsp. melted butter
1 tsp. powdered sugar
½ tsp. vanilla
Add all ingredients to a blender. Blend well. Let batter rest at least 30 minutes. Pour about ¼ cup of batter into a buttered non-stick frying pan. Batter should be very thin. Cook over medium heat for about 2 minutes. Carefully flip crepe over and cook about 1 minute longer. Remove from heat. Let cool. Spread a thin layer of jelly on the crepe.
Roll up crepe and sprinkle with powered sugar.
 
Nancy’s Blueberry Peach Schnapps Jam
4 pts. Blueberries
2 – 3 oz. Peach Schnapps
1 box pectin
5 cups sugar
1 tsp. butter
2 tsp. lemon juice
1 case of pt. size jelly jars and lids – sterilized
Rinse berries and drain. Place in a large container. Pour Schnapps over berries and marinate at least 2 hours in the refrigerator. (You can marinate overnight if you wish.)
About a cup at a time, transfer berries into a heavy sauce pan. Crush berries with a potato masher. Add any juice that the berries are sitting in to the saucepan.
Add the butter, lemon juice and box of pectin.
Place saucepan on stove and heat to a rolling boil. Boil for 1 minute before adding the sugar.
Add sugar and stir. Heat to a rolling boil. Boil for 1 minute. Skim off any foam. Fill sterilized jars to ¼ inch from the top. Cap and place in a water bath for 15 minutes. Remove jars from water and place on counter. Jams will set in about 1 week.
 
Msgr. William Gallagher’s Pickles
4 – 5 medium size cucumbers, sliced in ½ inch rounds, skin left on
1 ½ cups water
1 ½ cups vinegar
1 medium onion, chopped
½ tsp. mustard seeds
½ tsp. peppercorns or rose hips
½ tsp. turmeric
3 - 4 quart size jars and caps, sterilized
Slice cucumbers and onion, place in a colander lined with paper towels. Let stand about 1 hour. This will get the excess water out of the cucumbers.
In a heavy saucepan add water, vinegar, mustard seeds, turmeric and peppercorns. Bring to a boil. Add cucumbers to liquid and stir. Transfer to jars. Seal and store in the refrigerator for up to 3 weeks.