water bath canning

The best recipe to can mild salsa from fresh tomatoes, peppers and onions. Water bath canning instructions included.

Best Mild Salsa Recipe For Canning 

tomatoes

green bell peppers

onion

jalapeños, seeds and ribs removed, diced

garlic,

salt

white vinegar (5%)

tomato paste

Remove the skins from the tomatoes. by slicing...

Remove the skins from the tomatoes. by slicing an 'X' in the skin at the bottom of each tomato. Then place the tomatoes, working in batches as needed in boiling water for 1 minute. Then remove the tomatoes and immediately place the in an ice water bath. The skins should come off easily with your fingers. Slice the tomatoes in half and remove most of the seed core. It is okay is some seeds remain.

Dice the tomatoes and vegetables and place in...

Dice the tomatoes and vegetables and place in a large, 10 quart stockpot. Place the remaining ingredients in the pot and simmer for 20-30 minutes, until the salsa is heated through and thickened.

Using a wide mouth funnel, ladle the cooked...

Using a wide mouth funnel, ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Place a plastic utensil down the inside of the jars to remove any air bubbles.  Wipe rims of jars with a damp, clean cloth and place lids on top. Secure the lid with the band.

Process in a water bath canner by placing...

Process in a water bath canner by placing the filled jars in the canner with water 2 inches above the top of the jars. Once the water comes to a boil, start the timer and process for 30 minutes, adjusting for altitude as necessary.

Once the processing time is up, turn off...

Once the processing time is up, turn off the heat and let the jars sit in the hot water for 5 minutes. Then use canning tongs to remove the jars to a thick towel. Let sit at room temperature for 24 hours before testing the jars to make sure that they have sealed. Do this by pushing on the lid and if it doesn't move, then the jars sealed properly and can be stored in a cool dark place for 12 months. If the jars did not seal properly (the lid can be pushed in and bounces back up, place the salsa in the refrigerator and use within 2 weeks.

This 4-ingredient fig jam recipe (fig preserves) contains just fresh figs, lemon, sugar, and walnuts (optional), with no pectin but with several flavor variations! The results are perfect for spreading over bagels, toast, adding to grilled cheese, dolloping over pizza, and more!

Simple Fig Jam Recipe (Fig Preserves - No Pectin)

figs

sugar (or coconut sugar

Tbsp lemon juice (1 large lemon; or apple cider vinegar)

walnuts (optional)

water (may be needed (notes in recipe))

Wash the figs well and pat them dry with paper towels. Then slice the figs into quarters, removing any tough stems if necessary.

Transfer them to a large bowl. Sprinkle the sugar over the figs, mix well, and then allow the fruit to sit for at least an hour.If you want to make a smoother fig jam, you can cut the figs into smaller pieces at this point, as it will take less time for them to break down when cooking.During this time, the figs will macerate, and the sugar will encourage the figs to release their juices – stir a couple of times mid-way.

Step 1: Macerate the figs

Add the macerated figs and all their juices and the lemon juice to a large pot. Heat over medium heat and stir.If your figs aren’t very juicy, you can add a splash or two of water to the pan. The water is only needed to help dissolve the sugar, so don&#39;t add too much as you&#39;ll have to wait for it to reduce after.

Bring the mixture to a boil, constantly stirring until the sugar melts. Then lower the heat to medium-low. Cook, stirring occasionally, for 45-60 minutes until the fig jam has reached your desired consistency. Remember that it will thicken further as it cools. Use a spoon to gently mash the figs to your desired consistency. Towards the end of the cooking, add the roughly chopped walnuts (optional) and stir to incorporate them in the jam.For me, the correct consistency is when the figs are all very tender, and the juices run off my spoon/spatula in heavy drops (not running). You can test this further by placing a little of the jam on a pre-chilled (in the freezer) plate. Allow it to sit for a minute, then check the consistency (this will be what it’s like when set) - it should be thick and wrinkle slightly when pushed).

If you want a smoother fig jam, you can use an immersion blender or food processor and pulse just a few times (I&#39;d recommend doing this at the beginning of the process after the macerating step, though it can also be done at the end – just be careful since the fig mixture will be extremely hot).

Step 2: Heat the fig jam mixture

If you want to water bath can the fig jam, you&#39;d do so now - read the FAQ section for my top tips and head over to my beginners guide to canning for all my top tips and the method. Alternatively, transfer the hot fig jam to your sterilized jars, allow it to cool for a short while with the lids finger-tight. Then fully close the lid and transfer to the fridge.

Step 3: Decant the mixture

The storing methods will differ based on whether you&#39;re storing the fig jam as-is without canning or if it&#39;s been canned.Storing: you can store the fig jam in the fridge for 2-3 weeks (it may last longer, but I always use mine within 2 weeks, so I can&#39;t guarantee it). Alternatively, transfer it to the freezer for 2-3 months (in a jar with 1-inch headspace).Canned: once processed and left to cool, the fig jam is now shelf-stable and can be stored in a cool dark location for up to 10-12 months (as it has less sugar). If you increase the sugar, it will last up to two years.

How to Store Fig Jam

Slow cooked fresh apples and cinnamon make this a perfect spreadable fruit butter great for water bath canning.

Apple Butter

lbs apples of any variety (...[ 11.12])

white granulated sugar (...[ 2.32])

Tbsp. ground cinnamon (...[ 0.12])

½ tsp ground nutmeg (...[ 0.19])

½ tsp ground cloves (...[ 0.19])

Peel, core, and slice all apples and add to the slow cooker.

Add all sugars and spices to cooker. Stir briefly and set on low to cook for 10 hours. I cook this recipe overnight.

After 10 hours, puree with a immersion blender.

Keep in slow cooker to cook longer while you set up your water bath canning system and when ready can away. I sometimes need to cook it longer if it is too watery. Process for 5 minutes in water bath canner.

Water Bath Canning Zesty Salsa. Using Ball Canning&#39;s recipe from Ball&#39;s Complete Book of Home Preserving to water bath tomatoes, peppers, onions and garlic to make a delicious Zesty Salsa.

Water Bath Canning Zesty Salsa

Cored, Peeled, Chopped Tomatoes

Green bell peppers (Seeded, Chopped)

Onions (Chopped)

Chili Peppers, peppers

Cider Vinegar

Garlic (Finely Chopped)

tbsp Cilantro (Finely Chopped)

Salt

tsp Hot Pepper Sauce ((Optional))

Clean Jars and Lids

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.

Core, peel and chop tomatoes

Core, peel and chop tomatoes: To peel the tomatoes we are going to blanch them.  Boil a large pot of water.  Once the water is boiling get a large bowl of ice and fill with water (Ice Bath) place next to your stove.  Working in batches drop the tomatoes into the boiling water, this will cause their skin to split.  Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath.  This will cause the tomatoes to stop cooking.  Once you have completed this process with all your tomatoes their skin should easily be removed.  Remove the cores of your tomatoes with a knife.  Using your knife and cutting board chop your tomatoes and place them in a bowl.

Seed and chop peppers

Seed and chop peppers: Next, Using your knife and cutting board remove the stems from your green peppers and your chili peppers.  Remove the seeds from your peppers (If you don&#039;t mind heat, you can leave the seeds and veins in the chili peppers).  Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the peppers into small pieces and place into a bowl

Chop onions, garlic, and cilantro

Chop onions, garlic, and cilantro: Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the onions into small pieces and place into a bowl.  Using your knife and cutting board finely chop your garlic cloves and your cilantro and place into a bowl.

Prepare Water Bath Canner

Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack into your water bath canner. Add your pint jars or half pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Bring to a boil and allow the jars to boil for 10 minutes.

Combine ingredients and cook

Combine ingredients and cook: In the large stainless steel pot, combine all ingredients (tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce (optional)).  Bring ingredients to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened (about 10 minutes)

Packing Salsa into jars

Packing Salsa into jars: Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of jar into your water bath canner. Ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount)

De-bubble Your Zesty Salsa

De-bubble Your Zesty Salsa: Using your de-bubbler make sure to remove all air bubbles.  Adjust headspace, if necessary, by adding additional hot salsa.

Sealing Jar

Sealing Jar: Wipe the rim of the jar to ensure good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner.

Repeat steps for Remaining Jars

Repeat steps for Remaining Jars: Repeat steps 7-9 for the remaining salsa, until the jars are filled.

Process Jars in Water Bath Canner

Process Jars in Water Bath Canner: Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process both pint jars or half pint jars for 15 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.

Remove Jars and Cool

Remove Jars and Cool: Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow to cool. When moving your jars try not to tilt them to the side as this could effect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.

Storage

Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

How to make tomato puree at home with fresh tomatoes with a simple step-by-step process, then refrigerate, freeze, or can it for later - perfect for adding to soups, stews, and sauces!

How to Make Tomato Puree

8.8 lb tomatoes (Roma, Plum,

Wash and quarter all the tomatoes. Then choose your processing method.

Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.

METHOD 1: Food Mill

Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem end, and seeds, and chop them finely with a sharp knife.

Transfer the tomatoes to a colander over a bowl and leave them to stand for 15 minutes to drain excess liquid.Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small pieces, bring them to a boil, and then simmer for 10-15 minutes until they soften. You can then puree the tomatoes and press them through a fine-mesh sieve to remove the seeds/peel/pulp.

Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.

METHOD 2: Blender/Food Processor

If you find the consistency of the puree a little too thin, allow it to reduce ever so slightly on the stovetop to your desired consistency/texture and taste. Keep in mind that reducing it too much will turn it into passata.

Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.

Then...

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How to make tomato puree at home with fresh tomatoes - perfect for adding to soups, stews, and sauces!

Make quick and delicious homemade pizza sauce in just 20 minutes with 6 ingredients. A freezer and canner-friendly sauce that tastes so much better than commercial versions!

Quick Homemade Pizza Sauce Recipe

tomato puree (I use homemade

garlic powder (or garlic cloves (saute for minute first))

tsp pepper

tsp salt

Tbsp oregano (or Italian seasoning)

lemon juice (fresh

If you&#39;re planning to water bath can the sauce or store it in jars for a few days in the fridge, first sterilize the jars and all the tools. Washing them in hot, soapy liquid and leaving them to dry on a clean surface.For canning, also prepare the canner by placing a trivet in the bottom of the canner/a heavy-based, deep pot and pour in enough water to cover the jars by at least an inch (once added).

Transfer half of the tomato puree to a large stainless-steel saucepan and bring it to a boil over high heat, stirring occasionally.

Maintaining a constant boil, add the remaining puree, a cup at a time, then stir in the remaining ingredients (garlic powder, oregano, salt, pepper, and lemon juice).

Continue to boil, stirring frequently, until the sauce has the consistency of a commercial pizza sauce (a spreadable consistency) – this should take about 15 minutes.

Taste and adjust any of the seasonings. You can now use the sauce right away, transfer it to jars/airtight container and place it in the refrigerator for later, or water bath canning it for long-term shelf stable storage.

Fridge: Allow it to cool in the jars (or airtight container), then store them in the refrigerator (towards the back, where it’s coldest, is best) for up to 2 weeks.Freezer: This sauce also freezes very well. I recommend dividing it into portions and spreading it flat in freezer-safe bags to freeze for up to 3 months. Leave it to thaw overnight in the refrigerator or break it up and reheat over low heat in a saucepan from frozen.

Short-term storage

Make sure the jars are warm before filling them. To do so, while making the sauce, you can keep the jars (lids on) in the prepared canner and warm them up as you warm the water.

Ladle the hot sauce into the sterilized hot jars, leaving ½-inch (1 cm) headspace.

Tap the jars against the counter and/or use a clean knife to remove any air bubbles (which can cause early spoilage), then wipe the jar rims with a clean kitchen towel.

To secure the lids, place the center lid over the jar, screw the band until resistance is met, then increase until fingertip-tight.

Using canner tongs, carefully transfer the jars to the canner, ensuring they’re covered by at least 1 inch of water, then bring the water back to a boil.

Once boiling, add the lid and process the jars for 35 minutes (for 1000 ft or less) before removing the lid and leaving them for 5 minutes.Adjust the processing time based on your altitude- For up to 3k, add 5 minutes, 6k add 10 minutes, 8k add 15, and 10k add 20. Use a timer.

Transfer the cans to a kitchen-towel-lined surface to fully cool, check the seal, and then store them in a cool, dark location for up to 18 months.

Long-term storage (water-bath canning)

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Make quick and delicious homemade pizza sauce in just 20 minutes with 6 ingredients - it tastes so much better than commercial versions!

Homemade Pizza Sauce

Make the best strawberry jam with this easy no-pectin strawberry jam recipe! It&#39;s super fruity, made with just 3 ingredients, fresh or frozen berries, &amp; can be refrigerated, frozen, or water bath canned!

Easy Homemade Strawberry Jam (No Pectin)

strawberries (slightly underripe work best; though you can use fresh or frozen)

sugar

lemon juice

Tbsp lemon zest (from 1 lemon)

lemon seeds (optional,

Sterilize the jars/tools - i.e., non-reactive saucepan, spoon, etc.- in hot, soapy liquid. Or do so in the dishwasher, ensuring they&#39;re still hot when you use them. Then leave them to drain and dry on a clean, sterilized surface.

If you don&#39;t have a thermometer, place 2-3 small plates in the freezer for the gel test.

If you&#39;re planning to water bath can the jam, prepare the canner by adding a trivet/rack and filling it with enough water to submerge the jars by an inch. If you didn’t use the dishwasher to keep the jars hot, place the lidded jars in the water and heat the water to an almost boil while preparing the jam.

Prepare the tools

Wash the strawberries well, then use a small knife (or a straw pushed through the bottom) to remove the stems and leaves. Remove any berries that are blemished/spoiled.

Zest and juice the lemon. Optionally keep a few of the lemon seeds, too, as they&#39;re packed with pectin and can be fished out of the jam before storing/canning it.

Prepare the berries

Transfer the strawberries and sugar to a large, deep, heavy-based stainless-steel saucepan and use a potato masher to mash them into a pulp (or your desired consistency).

Add the lemon juice and zest (and seeds, if using), and stir. Bring the mixture to a boil over medium-low heat, stirring constantly to ensure the sugar dissolves, and the jam doesn’t scorch to the bottom of the pan.

Skim any foam that appears (to avoid cloudy jam), simmering until it thickens enough to coat the back of a spoon. This usually takes about 15-20 minutes.

Make the jam

Remove the jam from the heat before testing its set. Then, if you have a thermometer, use it to test that the jam has reached 220ºF/104ºC.If not, add a spoonful of jam to one of the freezer plates and return it to the freezer for a minute before testing. It should be set and wrinkle when pressed on the edges. If it hasn’t set, continue to cook the jam for a few minutes and test it again.

The gel test

Place the sterilized, hot jars on a clean kitchen towel/wooden board (to avoid them cracking) and carefully pour/spoon the jam (using a jarring funnel helps avoid mess) into the jars, leaving ¼-inch headspace (0.5 cm) at the top.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until resistance is met, then increase to fingertip-tight.If you aren&#39;t canning, your homemade jam is now ready to cool, then refrigerate.

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on your altitude).

Remove the canner lid and allow them to sit for 5 minutes before using canning jar tongs to transfer the jars to a clean kitchen towel (to avoid cracking) an inch or two apart to cool undisturbed for 24 hours.

Once cooled, check the jar seals (remove the screw band, and the lid should stay in place), then store them in a cool, dark location (like your pantry) for up to a year and a half.Re-process any unsealed jars with new lids/jars (after checking for chips) or transfer them to the fridge to use within a month.

Water bath canning

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Make the best strawberry jam with this easy no-pectin strawberry jam recipe!

Strawberry Jam (No Pectin)

This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Easy Raspberry Jam Recipe (No Pectin)

raspberries (8 cups; use some underripe berries

oz white sugar (4 cups)

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they&#39;ll be used for the gel test).If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Prepare the berries and jars

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.

Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn&#39;t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

Simmer the jam

To test if the jam has reached the correct &quot;set,&quot; remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn&#39;t set, continue to cook for a few minutes and test it again.

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.

Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water.Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal - the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

https://content.jwplatform.com/videos/e9isNj2e.mp4

This classic 3-ingredient raspberry jam recipe is made with simple beginner-friendly steps and no added pectin.

Raspberry Jam Recipe (No Pectin)

Sweet pumpkin preserves 2-ways - candied pumpkin in syrup and pumpkin jam! All you need is a handful of ingredients to prepare either of these sweet pumpkin recipes – perfect for water bath canning to keep in your pantry for up to a year.

Pumpkin Preserves (Candied Pumpkin + Pumpkin Jam)

pumpkin

2.2 lb white sugar

water (to cook & candy the pumpkin)

lemon juice (2-3 lemons; could mix with orange juice)

lime corn

Wash and chop the pumpkin into small bite-sized pieces (around ¾-1-inch cubes). Next, peel or chop the skin away and remove all the pulp and stringy flesh.Then, weigh the pumpkin to be sure of the exact weight (as you’ll need the same amount of sugar to pumpkin weight).

Step 1: Prepare the Pumpkin

If you plan to make pureed pumpkin jam, you can skip to Step 3.

Combine the water (you&#39;ll need between 9-12 cups depending on the container you&#39;re using) and pickling lime (or starch) in a container large enough to fit all the pumpkin pieces. Allow it to dissolve in the water for 10-15 minutes.

Add the pumpkin and allow it to soak for about six hours (though up to 12-24 works too to help the pumpkin retain its shape).If you want to use pickle crisp, I recommend using 1 teaspoon per 1/2 gallon of water. Wait until it dissolves, add the pumpkin, and leave it to soak for 2 hours – no rinse necessary.

After soaking, thoroughly drain the liquid and then rinse the pumpkin THOROUGHLY (if using pickling lime; there&#39;s no need when using pickle crisp or starch). I do this multiple times until I&#39;m sure the pieces are completely free of any pickling lime residue. The best way is to first allow them to soak in clean water for an hour. Then continue to rinse and soak the pumpkin in clean water a further two times.

Step 2: Soak and Rinse the Pumpkin

Add the pumpkin, sugar, and water in a large, thick-based pan and bring to a boil over medium – medium-high heat. As foam/scum forms at the top of the pan, simply scoop it out with a spoon.

Once it begins to boil, reduce the heat to a gentle simmer and cook for between 3-4 hours as the mixture thickens and candies the pumpkin pieces. It’s ready when the syrupy sauce coats the back of a spoon.

Finally, add the lemon juice to the candied pumpkin mixture and remove it from the heat. Allow it to cool before transferring to a sterilized container/s.If you’re making pumpkin jam, you can get away with simmering for an hour and can use an immersion blender or regular blender to form a smooth puree before transferring it to the container.

Step 3: Simmer the Pumpkin in Syrup

If you want to make a super quick and simple pumpkin jam (similar to pumpkin butter), then you can cut out several steps (and ingredients).For a small batch, I recommend using 15 oz (400 g) of pumpkin puree (that way, you can use homemade or canned pumpkin), an equal amount of sugar (2 cups/400g), 1-2 tablespoons of lemon juice (though orange would also work), and 1-2 tsp pumpkin pie spice (or just a pinch of cinnamon and nutmeg). Feel free to adjust the citrus and spices to personal taste!

First, add the pumpkin, citrus, and spices to a medium or large saucepan and cook over medium-high, stirring often, for a couple of minutes. Then, add the sugar, and mix it in well. Continue to cook until it begins to boil, then slightly reduce the heat and cook, stirring constantly, until the sugar is fully dissolved and the mixture thickens (10-15 minutes) into a moldable consistency. Finally, taste the pumpkin jam and adjust the spices or citrus to taste. Then remove from the heat, allow to cool slightly, and transfer to a sterile glass jar.If you use fresh pumpkin puree, this is usually &quot;wetter&quot; than canned, so it will take longer to thicken and reduce. Note that this mixture also &quot;spits&quot; quite a lot while cooking, so wear an apron/oven mitt if preferred.You can store this cheat pumpkin pie jam in the fridge for up to three months. You may also be able to water bath can it, though it&#39;s best to refer to professional guidelines for more advice.

Quick &quot;Cheat&quot; Pumpkin Jam

Top 11 water bath canning recipes from across the web

The most viewed water bath canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 11 water bath canning recipes from across the web

The most viewed water bath canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Mild Salsa Recipe For Canning

Simple Fig Jam Recipe (Fig Preserve...

Apple Butter

Water Bath Canning Zesty Salsa

How to Make Tomato Puree

Quick Homemade Pizza Sauce Recipe

Easy Homemade Strawberry Jam (No Pe...

Easy Raspberry Jam Recipe (No Pecti...

Pumpkin Preserves (Candied Pumpkin ...

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Canning Berries

The most viewed water bath canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine