Shelli's Jelly Jar Home Canning Blog. Sharing recipes, anecdotes and links to great custom supplies for the home canning enthusiast or small cottage kitchen food preservation business. Links lead to my store and I may earn from sales made by clicking my referral links.
Custom label available for sale here Welcome to my canning blog! A place where I will be sharing recipes, anecdotes and links to custom canning supplies like sticker labels, recipe binders, aprons, hand towels, gift tags and more from my new niche store on Zazzle.com called The Jelly Jar and where I design specialty items just for the canning enthusiast or cottage kitchen food preservation small businesses. I hope you will make this a regular stop for your custom canning needs and information!
Christmas is right around the corner and with that in mind I wanted to help you with your gift giving ideas for the home canning enthusiast in your life! Check out some of the cool gifts to choose from at my shop The Jelly Jar. Many of the cool products you see below can be personalized at no extra charge to you so that your gift will stand out and be cherished for years. Happy shopping! Cool Aprons Choose your favorite and customize it HERE Cool kitchen accessories Choose your favorite and customize it HERE
I know this is pumpkin spice and cranberry season, but since you'll probably be drinking pumpkin spice coffee, tea and cocoa and eating pumpkin pie, cranberry flavored ice cream, pumpkin cake and cranberry muffins... do you really want pumpkin jam or cranberry jelly on your toast or biscuits too? Yeah, me either! What I was thinking was is that now would be a great time to can up small jars of preserves to give as gifts for Christmas this year. So I searched out this Christmas Marmalade recipe that really sounds colorful and tasty. It calls for candied cherries (maraschinos) which add a beautiful red speckled touch. You could substitute half of the red cherries for the green colored ones to make it even more festive! Think how lovely these little jars will look with the lids wrapped with pretty paper and ribbon and how special this tasty gift will be for those you give to knowing that it is homemade with love by you! So what are you waiting for? Have some fun, save money o
With the long history of preserving food in jars, it was inevitable that many of the methods and practices would change over the years as new knowledge came to light and better supplies became available. But, with the trend of returning to the old ways that many homesteaders and preppers have adopted, unfortunately some of the gains in safety made in recent times have been rolled back. I don't want you to get me wrong. I am all for getting back to the lost ways of the past when life was simpler and people were more self reliant. But, when it comes to canning safety and avoiding food borne illness, the old ways are not always the best ways. Take for instance the return to the practice of inversion canning to seal jars. I addressed this in detail in another post, here and the reasons why this is not a safe practice no matter what your Grandma said. Another old practice I have seen some new canning enthusiasts make reference to is using flour or cornstarch to thicken a recipe befo
This month I wanted to share either a persimmon recipe or a quince recipe. Well, after much thought and research on recipes for persimmon jelly here is what I learned. If you don't happen to have a persimmon tree in your yard or the woods nearby, they are not readily available. If and when you can find them for sale, they are also expensive. Another thing I learned is that persimmons are persnickety and only taste good if you find them fully ripened, but if not ripe they can have a strong pucker power. Yikes! So with all this in mind and the fact that I like to share recipes with you that you can actually make and enjoy, I opted for the quince jelly recipe. Here is what I learned about quinces. They are much easier to find at the local produce market. They look somewhat like a pear but have a texture like a hard apple. You can't eat them raw but they make a lovely pink jelly that has a delicate flavor with hints of apple and rose because they are related to both. Also the r
So here is your October canning plan list of seasonal fruits and the good news is that it is not as short a list as you might expect. I was actually surprised by how many fruits are in season in the month of October. apples (make apple butter !) beets (okay, not a fruit but check out this jam recipe !) blackberries (Check out my cool label for blackberry jam ! ) crabapples cranberries pears persimmons plums peppers pumpkin quince I can see from this list that I will have plenty of new recipe ideas to be posting for you during the coming winter months! But for my next October recipe I think I will be looking for something out of the ordinary like persimmon or quince jelly. Stay tuned for that coming soon! But in the meantime, here is a great cranberry chutney recipe to hold you over. This stuff will add the perfect finishing touch to your upcoming turkey dinner on Thanksgiving day! This recipe has lots of ingredients and it certainly isn't low budget but my, my, is it eve
Today I wanted to add to the fun facts about canning history with this topic. Why are mason jars made of glass? You may not have ever thought about it but sometimes odd questions like that come to me and I wonder why are mason jars not made out of clay like pottery or crocks? I also find it amazing that since canning was invented we still use the same basic design of glass jar. The only thing that has really changed about them is the method of sealing. As I mentioned in a previous post, Nicolas Appert was the inventor of heat processing food preservation that he developed by placing cooked food in glass jars, removing as much air as possible and sealing the jars with corks that were wired in place then processed in a water bath. He used glass because he believed that it was air that caused food spoilage and glass is not easily penetrated by air. I also briefly documented the story of the inventor of the mason jar here. Even though it wasn't known at that time that it is act
So it is September and harvest season is winding down, but there are still plenty of options for canning this month. Many of the items on the list have been on previous lists as well, such as apples and peaches, but now it is late season varieties that are ready instead of the early ones. There are also classic late summer/early fall goodies like pumpkin, pears and carrots. Carrots? you say... Yes carrots! If you plug carrots into the search box above you will find the carrot marmalade recipe I posted back in February only I bet it tastes so much better with garden fresh carrots! So here's a list of 10 fruits for September canning. Apples Blackberries Carrots Peaches Pears Peppers Pumpkin Raspberry Squash Tomatoes Since I have always made an effort to share unusual recipes on this blog, for the bonus recipe this month I want to add squash jelly to the list. You may not have been aware that you could make jelly out of squash so make sure to add it as another tool in your box for