I wanted to find the perfect recipe to ring in the new year and I do believe this one will do the trick! What could be more appropriate than some crackers cheese and champagne jelly? This is an old vintage Oxmoor House canning recipe from 1985 and I hope you will enjoy trying it any time of year! Pink Champagne Jelly Yield 5 half pints Ingredients: 3 cups pink champagne 3/4 cup water 1 (1 3/4-ounce) package powdered fruit pectin  4 cups sugar How to Make It Step 1: Combine champagne, water, and powdered pectin in a flat bottomed kettle; bring to a rolling boil, stirring constantly. Add sugar; return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam. Step 2: Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands hand tight. Process in boiling-water bath 10 minutes.  (adjust time for your altitude) Allow jars to sit on a dry towel away from drafts undistu

Now through December 31st you can save 40% on great apron designs for home canning! I have a growing selection of cool designs for adults and children in several popular color choices.  All can be personalized for no extra charge.  I have one of these aprons myself and they are great quality that I am not ashamed to recommend.  Don't miss this great discount! Use code: YEAREND40OFF at the checkout. Browse my apron collection HERE Brand new design get it HERE

There are methods used in home canning that might seem like insignificant details to the beginner and you might wonder why do I need to worry about that?  One of those things is the recommended proper headspace in the jars, or in other words how full to fill them with the food or added liquid. Head space is the empty space between the top of the jar and the top of the food or liquid in the jar and it is important to insure a proper vacuum seal of the jar lids which is the difference between food that is safe to eat and food that will make you bad sick. If too little headspace is allowed the food may expand and bubble out of the jar during the processing when air is being forced out of the jar. This can soil the rubber coating on the jar flat lids causing them not to make a tight vacuum seal. When too much headspace is allowed there can be discoloring of the food in the top of the jar and also the jar may not seal properly because not enough air is forced out during the the proces

Sweet & Hot When I was younger I thought sweet and hot did not go together and it just didn't whet my appetite, so I never tried anything that mixed sweet with hot.  Boy was I missing it! Now that I am more mature... okay, make that middle aged, I have gotten brave and already tried some jalepeno jelly which was amazing. I also enjoyed some homemade cranberry chutney my mother in law made for Thanksgiving a few years back. It had everything in it but the kitchen sink and the best part was the way the heat of the garlic and the sweet of cranberries married and melted in my mouth.  Man, was that good on the turkey! Mmmm hmmmm! Next on my list is this recipe for Green Chile Jam.  It sounds super tasty, I can't wait to try it and I wanted to share the recipe with you too!  Let me know if you liked it in the comments. This recipe comes from the Hatch New Mexico Chile recipe collection and I figured if anyone would have a great recipe for green chile jam, it would be Ha

Inversion Canning: Why I do not recommend it!  First of all for those of you who immediately said to yourself, "What the heck is inversion canning?" let me explain.  It is the shortcut method of just filling the jars with hot food, setting the lids and then turning the jars upside down to seal without any additional heat processing. Yes, it is an old time method of sealing jars and many a grandma did it, but it is not the safest way to preserve foods and doesn't always provide a good vacuum seal. If you have ever had food poisoning I don't have to say anymore. Food borne illness is no fun and while it won't kill you it will make you wish you could die, so we want to do everything in our power to keep the bacteria that causes it out of our canning process. And especially if we give it away as gifts or sell it. This means sterilizing our jars and equipment with boiling water, canning in a clean environment and proper heat processing of our foods. Why

Here is an old fashioned style recipe for making homemade apple butter just like your granny used to make. No crock pots used here even if your granny had one.  That is the old fashioned part of this recipe.  So without further ado, lets get to the good part! Ingredients 4 lbs granny smith apples    2 cup s apple cider vinegar   1/2 cup honey   1 Tbsp . lemon juice   1 cup packed brown sugar   1/2 tsp Salt   1 Tbsp . Cinnamon   1 tsp Vanilla Extract Directions Preheat the oven to 250. Core and peel apples and cut them into bite-size pieces. Combine the apples, apple cider vinegar, brown sugar, honey and 1/2 teaspoon salt in a dutch oven or large sauce pot over medium heat. Cook the apples until soft, approx. 20 minutes and stir often while they are cooking. Remove from the heat and add lemon juice, cinnamon, and vanilla. Puree the mixture until smooth with a potato masher or you can cheat and use a stick blender. Put the mixture in dutch oven or a large ov

Today only at the Jelly Jar, don't miss this chance to get your canning recipe binders for 50% off the regular price with the Promo Code 50OFFTOPSALE . Click the link below to shop now! Choose from 4 great designs available HERE

Shelli Fitzpatrick saw this and thought of you! New apron design for home canning in the kitchen! Personalize it at The Jelly jar for free! Queen of Canning Fun Green Jelly Jar with Monogram Artwork designed by TheJellyJar . Made by Zazzle Home in Reno, NV. Sold by Zazzle . View Product   Love it. Snap it. Share it. #Zazzle We promise 100% satisfaction. If you don't absolutely love it, we'll take it back! Unsubscribe | Privacy Policy | User Agreement | Contact Us © 2019 Zazzle Inc. All Rights Reserved. Zazzle Inc, 1800 Seaport Blvd. Redwood City, CA 94063 Zazzle, the Zazzle logo, and Zazzle Profile Cards are registered trademarks or trademarks of Zazzle Inc. in the United States and other countries.                                                            

Recipe binders are a useful tool for home canning.   In the digital age we live in we get a lot of our recipes from online sources, we print them off and then what?  I used to stick them to the fridge with a magnet but that filing system didn't work for very long... What I really needed was a cool 3 ring binder just for my canning recipes. So I designed some and this is my favorite design so far.  You can get yours at my shop The Jelly Jar!    Get your Burlap and Buffalo Plaid Recipe Binder HERE

The countdown is on. There are only 19 days until Christmas 2019 but there is still time to make a batch of Amish Style Christmas Jam to give as gifts to friends and family! This is an old time cookbook style recipe that I haven't personally had a chance to try yet but it is on my to do list and I thought you might enjoy trying it too. If you like it let me know in the comments! Amish Style Christmas Jam            Ingredients:   3 cups cranberries   1 orange , peeled and seeded  2 teaspoons orange zest (from above orange) 1 (10 oz) package frozen sliced strawberries , slightly thawed  1 ⁄ 4 teaspoon ground cloves 1 ⁄ 4 teaspoon ground cinnamon 4 cups sugar 1 ⁄ 2 cup water 1 (3 oz) packet liquid fruit pectin     Directions Combine cranberries and sections of seeded orange in a food processor.  Pulse until coarsely chopped. Add strawberries, zest, cloves and ci

Making clear jelly requires fruit juice. When you hear that you might get excited and think of using store bought juices. But don't do it. They have added ingredients that we don't want and can affect the gelling process. You want pure homemade juice that you made yourself and extracting juice from your fresh fruits isn't really isn't as hard as it sounds. Here is a walk through on getting juice for jelly making. For hard fruits like apples, pears and nectarines:  Make sure the fruits you choose are top quality. Wash and remove the stems and blossom ends, it is not necessary to peel or core them. Quarter or chop the fruit and measure it by slightly heaped quarts. Add one cup of water for each quart of prepared fruit, put it and the fruit in a large saucepot. Cover and simmer until the fruit is soft. Strain the mixture through a damp jelly bag or several layers of cheesecloth to extract the juice. For soft fruits like grapes, cherries and berries:

Who doesn't love a half price sale? Today only stock up on great sticker labels for your home canning jars of jellies, jams, preserves and more at a great 50% off discount!  The savings code is on the product page and can be easily applied during the checkout process. Visit and buy yours HERE The Jelly Jar shop has a growing selection of decorative stickers in many styles for many uses Drop in a get yours now!

9 signs of spoilage in your home canned foods. When using home canned foods it is important to know how to identify signs of spoiled food and to dispose of them properly to avoid food poisoning. Carefully inspect each jar before using to make sure it is vacuum sealed. If it does not require a can opener to pry off the flat lid, Do Not Use It ! Other signs of spoilage include: broken seals seepage mold yeast growth gassiness fermentation cloudiness slime spurting liquid bad odors   If you suspect a jar of food to be spoiled just throw the whole jar away sealed in plastic garbage bags after detoxifying them in a boiling water bath. Put the whole unopened jar into a large pot and cover with 1-2 inches of boiling water. Boil for 30 minutes. Then discard all the contents of the pot, jars and all (do not open them).  Wipe any surfaces with 1 to 5 parts bleach water solution and let set for 5 minutes before rinsing.  Discard any rags or sponges used in the detoxing proce