Easy Canning and Preserves Cookbook

The Effortless Chef Series

By

Chef Maggie Chow

Copyright © 2015 by Saxonberg Associates

All rights reserved

Published by

BookSumo, a division of Saxonberg Associates

http://www.booksumo.com/

Stay To the End of the Cookbook and Receive….

I really appreciate when people, take the time to read all of my recipes.

So, as a gift for reading this entire cookbook you will receive a massive collection of Sushi Recipes.

The recipes in Infinite Sushi: A Complete Set of Sushi Recipes are the best and easiest.

Sushi can be quite expensive in stores, but when made at home it is quite easy.

You’ll learn all the classics like: Sushi Rice, California Rolls, Smoked Salmon, and so much more!

So enjoy this cookbook and continue the adventure with some great Sushi!

About the Author.

Maggie Chow is the author and creator of your favorite Easy Cookbooks and The Effortless Chef Series. Maggie is a lover of all things related to food. Maggie loves nothing more than finding new recipes, trying them out, and then making them her own, by adding or removing ingredients, tweaking cooking times, and anything to make the recipe not only taste better, but be easier to cook!

For a complete listing of all my books please see my author page at:

http://amazon.com/author/maggiechow

Introduction

Welcome to The Effortless Chef Series! Thank you for taking the time to download the Easy Canning Cookbook. Come take a journey with me into the delights of easy cooking. The point of this cookbook and all my cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Canning. You will find that even though the recipes are simple, the taste of the dishes is quite amazing.

So will you join me in an adventure of simple cooking? If the answer is yes (and I hope it is) please consult the table of contents to find the dishes you are most interested in. Once you are ready jump right in and start cooking.

— Chef Maggie Chow

Table of Contents

About the Author.

Introduction

Table of Contents

Any Issues? Contact Me

Legal Notes

Common Abbreviations

Chapter 1: Fruits, Jams, and Preserves

Raspberries

Banana Butter

Guava Canned

Cranberry Cider Jam

Plum Jam

Sweet Rhubarb

Sweet Apricots

Sweet Peach

Chapter 2: Salsa, Sauces, Soups, and Condiments

Salsa

Enchilada Sauce

Mexican Soup

Spicy Salsa

Honey Mustard

Green Salsa

Chapter 3: Vegetables

Tomato Juice

Vegetable Medley

Tomatoes

Banana Peppers

Mushrooms

Can I Ask A Favour?

Interested in Other Easy Cookbooks?

Any Issues? Contact Me

If you find that something important to you is missing from this book please contact me at maggie@booksumo.com.

I will try my best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

: )

— Chef Maggie Chow

Legal Notes

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

Common Abbreviations

cup(s)

C.

tablespoon

tbsp

teaspoon

tsp

ounce

oz

pound

lb

*All units used are standard American measurements

Chapter 1: Fruits, Jams, and Preserves

Raspberries

Ingredients

- 4 C. water

- 1 - 4 3⁄4 C. sugar

- 1 - 1⁄2-3 lbs berries

Directions

- Boil a mixture of sugar and water for 5 minutes before pouring it over the fruits in a sterilized jar, while leaving some empty space.

- Remove any air bubbles that you can find and seal the jars tightly

- Put these jars in boiling water for 15 minutes.

- Tightly seal the jars.

Banana Butter

Ingredients

- 3 C. thoroughly mashed bananas (around 10-12ish)

- 1⁄4 C. fresh lemon juice

- 1⁄4 C. minced maraschino cherry

- 6 1⁄2 C. sugar

- 1 (6 oz.) bottle liquid pectin

Directions

- Add lemon juice, sugar and cherries into a saucepan containing mashed bananas before bringing all this to boil over medium heat for 1 minute and stir in pectin after removing everything from the heat.

- Pour into sterilized jars and put the jars in boiling water for 10 minutes.

- Tightly seal the jars.

Guava Canned

Ingredients

- Guava - approximately 2 lbs per qt.

- sugar

Directions

- Put guava that is sliced in a mixture of water that is half hot syrup and sugar for thirty minutes.

- Boil the syrup and pour it over the guava in a sterilized jar, while leaving some space empty.

- Put the jars in boiling water for 10 minutes.

- Tightly seal the jars.

Cranberry Cider Jam

Ingredients

- 3 lbs fresh cranberries (about 12-14 C.)

- 3 C. granulated sugar

- 3 C. apple cider

- 1 lemon, zested and juiced

- 1 orange, zested and juiced

- 1 tbsp grated fresh ginger

- 2 tsps cinnamon

- 1/4 tsp ground cloves

Directions

- Bring a mixture of cranberries, sugar, cider, and orange and lemon juice and zest to boil before cooking it over medium heat for 15 minutes and stir in ginger, cinnamon and cloves.

- Cook all this until you see that the jam is thick enough.

- Put this jam into sterilized jars and put the jars in boiling water for 10 minutes.

- Tightly seal the jars.

Plum Jam

Ingredients

- 5 C. peaches, peeled and mashed

- 2 C. plums, mashed

- 3 1/2 C. sugar

- 1/2 C. ginger juice

Directions

- Combine all the ingredients very thoroughly in a saucepan over medium heat and cook for 20 minutes or until you see that it is thick.

- Put this jam into sterilized jars and put the jars in boiling water for 10 minutes.

- Tightly seal the jars and store in a cool place.

Sweet Rhubarb

Ingredients

- 10 C. of chopped rhubarb (approximately 2 1/2 lbs of stalks)

- 5 C. sugar

- 1 C. brewed Earl Grey tea

- 1 vanilla bean, split and scraped

- 1 lemon, juiced

- pinch of salt

- 1 packet liquid pectin

Directions

- Bring a mixture of rhubarb, tea and sugar to boil and stir in vanilla bean, salt and lemon before cooking all this for 10 minutes.

- Now add pectin and cook for a few more minutes or until the jam is thick enough.

- Put into sterilized jars and put the jars in boiling water for 10 minutes.

- Tightly seal the jars.

Sweet Apricots

Ingredients

- 4 C. mashed apricots (about two lbs whole fruit)

- 2 C. sugar

- 3 tbsps finely chopped rosemary

- 1 lemon, juiced

Directions

- Bring a mixture of rosemary, apricots and sugar to boil before cooking it for 15 minutes or until the jam is thick enough.

- Stir in lemon juice and turn off the heat.

- Put into sterilized jars and put the jars in boiling water for 10 minutes.

- Tightly seal the jars.

Sweet Peach

Ingredients

- 2 C. sugar

- 2 C. water

- 5 bags Orchid Oolong tea

- 4 large peaches, sliced

- 2 tbsps powdered pectin

Directions

- Combine sugar and water over medium heat before adding tea bags and cooking for 5 minutes.

- Remove tea bags and stir in peaches before cooking everything for 10 minutes.

- Strain every bit of liquid that you can get out from the peaches through a fine mesh sieve.

- Stir in powdered pectin and bring the liquid to boil before cooking it until it reaches the desired consistency.

- Pour into sterilized jars and put the jars in boiling water for 10 minutes.

Chapter 2: Salsa, Sauces, Soups, and Condiments

Salsa

Ingredients

- 10 C. roughly chopped tomatoes

- 5 C. chopped and seeded bell peppers

- 5 C. chopped onions

- 2 1⁄2 C. hot peppers, chopped, seeded

- 1 1⁄4 C. cider vinegar

- 3 garlic cloves, minced

- 2 tbsps cilantro, minced

- 3 tsps salt

- 1 (6 oz.) can tomato paste

Directions

- Mix everything except tomato paste very thoroughly in a saucepan over medium heat until you see that your desired thickness is achieved before adding tomato paste and pouring it into jars.

- Leave a bit of empty space in jars (about 10%).

- Place it in boiling water for 15 minutes.

- Tightly seal the jars.

Enchilada Sauce

Ingredients

- 12 C. halved cored peeled tomatoes (about 24 medium or 8 lb)

- water

- spices

- bottled lemon juice

- salt (optional)

- 6 tsps chili powder

- 2 tsps ground cumin

- 2 tsps oregano

- 2 tsps garlic powder

- 2 tsps ground coriander

- 1 1⁄2 tsps seasoning salt

Directions

- Cook tomatoes in boiling water for 5 minutes before putting it into hot jars containing salt, spice blend and lemon juice.

- Now pour the cooked liquid over it before sealing the jar.

- Place jars in hot water for 40 minutes.

- Tightly seal the jars.

Mexican Soup

Ingredients

- 3 large boneless chicken breasts(cooked, shredded or cubed )

- 1 1⁄2 C. carrots (sliced )

- 2 C. celery (sliced )

- 1 large onion, chopped

- 2 (14 1/2 oz.) cans Rotel Tomatoes

- 2 (15 oz.) cans kidney beans(rinsed and drained )

- 4 C. diced tomatoes (fresh or canned )

- 6 C. water

- 6 C. chicken broth

- 3 C. corn (frozen or fresh cut kernels from cob)

- 1 tsp ground cumin

- 1 tbsp canning salt

- 3 garlic cloves (minced)

- 3 chicken bouillon cubes

Directions

- Heat up all the jars and lids for later use.

- Cook chicken in boiling water until tender before shredding it into small pieces.

- Now add all the ingredients except chicken and cook for three minutes before adding chicken and cooking for 5 more minutes.

- Pour soup into the jars, while leaving some empty space in the jars and place these jars into the pressure canner.

- Apply a pressure of 11 lbs for 90 minutes.

Spicy Salsa

Ingredients

- 1 1⁄2 cans canned tomatoes with juice

- 3 fresh jalapeno peppers, chopped

- 1 small onion, chopped

- 1 lime, juice of

- 2 cloves garlic, peeled

- 1⁄4 C. snipped fresh parsley

- 1 tsp salt (or to taste)

- 1⁄2 tsp pepper

- 3 dashes Tabasco sauce

Directions

- Blend everything in a blender until you see that desired smoothness is achieved.

- Store contents in tightly sealed jars.

Honey Mustard

Ingredients

- 3⁄4 C. mustard powder

- 1⁄3 C. honey

- 1 C. cider vinegar

- 3 whole eggs, slightly beaten

Directions

- Combine everything over medium heat in boiling hot water before cooking on low heat for 10 minutes.

- Pour into sterilized jars and put the jars in boiling water for 10 minutes.

- Store contents in tightly sealed jars.

Green Salsa

Ingredients

- 2 lbs about 8 C. tomatillos

- 2 C. chopped onions

- 1 - 4 hot pepper, seeded and chopped

- 1 C. fresh cilantro, minced

- 4 - 8 garlic cloves

- 1⁄2 C. lemon juice

- 1⁄2 C. lime juice

Directions

- Put all the ingredients in a large pot along with some oil and bring everything to boil before cooking on low heat for 20 minutes.

- You can add cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers to the boiling mixture according to your choice.

- Pour the mixture into the jars before putting them in hot boiling water for 20 minutes.

Chapter 3: Vegetables

Tomato Juice

Ingredients

- 1 bushel tomatoes (half Roma and half regular)

- 1 - 5 tsps salt

Directions

- Bring peeled tomatoes to boil in a pot, while stirring continuously before grinding the mixture to squeeze every bit of juice in a food mill.

- Bring this juice to boil and add some salt before pouring it into jars.

- Place jars in a canner and boil them for 25 minutes.

Vegetable Medley

Ingredients

- 2 qt. tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped

- 6 medium potatoes, peeled, cubed or 1 1⁄2 qt. potatoes

- 12 medium carrots or 1 1⁄2 qt. carrots

- 4 C. lima beans (canned or frozen)

- 4 C. corn, cut, uncooked or 9 ears corn

- 2 C. celery, cut in 1-inch slices

- 2 C. onions, chopped or 2 medium onions

- 6 garlic cloves, chopped

- 6 C. water

- salt and pepper, to taste

Directions

- Heat up all the jars and lids for later use.

- Bring all the vegetables to boil in a saucepan after adding water and add some salt and pepper.

- Pour soup into the jars, while leaving some empty space in the jars and place these jars into the pressure canner.

- Apply a pressure of 10 lbs for 75 minutes.

Tomatoes

Ingredients

- green tomato (as many as you want)

- salt

Directions

- Add boiling water to a jar containing sliced green tomatoes.

- Put the jars in boiling water for 5 minutes.

- Tightly seal the jars.

Banana Peppers

Ingredients

- 48 hot banana peppers (washed, seeded and cut lengthwise or into chunks)

- 1⁄4 C. canning salt

- 1 qt. white vinegar

- 3 qt. water

Directions

- Pour a boiling mixture of water, salt and vinegar over hot peppers in a sterilized jar.

- Put the jars in boiling water for 5 minutes.

- Tightly seal the jars.

Mushrooms

Ingredients

- 3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)

- 2 1⁄2 C. white vinegar (5% acidity)

- 1 3⁄4 C. water

- 3 tbsps Morton canning & pickling salt

- 1⁄3 C. chopped onion

- 2 1⁄2 tsps whole black peppercorns

- 5 garlic cloves

Directions

- Heat up all the jars and lids for later use.

- Cut the stems of your mushrooms and put them into a mixture of vinegar, water and salt over medium heat before bringing everything to boil and cooking on low heat for 12 minutes.

- Put this mixture into jars along with hot brine, onion, garlic and peppercorns while leaving some empty space in the jars and put these jars in boiling water for 20 minutes.

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