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Jar It Up January

Jar It Up January 1-21
Round 3

Caramel Apple Pie Jam
Sutton Daze
Leisa did a variation of the apple pie jam. I have done an apple pie jam and oh my God was it good. If you like caramel apple pie you will love this jam. Caramel and Apples, what is there not to love. Two favorites in one dish, sign me up. 
Leisa goes through the process of cooking the jam. She shows what a rolling boil is. When Leisa says it takes longer to prep for this jam than it does to make, she’s not kidding. You have to peel the apples, core them, and chop them up as uniformly as possible. I will use my Vidalia onion chopper on apples in the future. 
This is a beautiful jam to look at and it’s delicious. The difference between the two jams is the caramel has brown sugar and white sugar. That is what gives the beautiful caramel color. 


Jar It Up January 1-22

Canning Keto Venison Chili
Freedom Homestead
Tangie did a chili with venison which her husband secured. Also, she gives directions for using ground beef. This chili would be great poured over a hot dog with cheese. Or pour it over a flip-flop and it will be delicious. 
Tangie make is clear that she is working with hot food therefore she is heating up her jars and canner. Pints are 75 (1 hr and 15 min) and quarts are 90 (1 hr and 30 min). The jars looked beautiful. 


Jar It Up January 1-23

Blueberry BBQ Sauce
Mrs. Lori made a Blueberry BBQ Sauce. I don’t usually go for fruit BBQ sauces personally. However, I may try this one. Lori put everything in a crockpot and let it cook while she was at work. It looked beautiful. The sauce has a deep brown color. 
As Mrs. Lori goes to can the sauce, she shows her layout. Showing the jars and her lids heating up. Mrs. Lori discussed the importance of cooking a sauce over low heat for a long period of time. I agree! The low slow approach is best at making BBQ sauce. Mrs. Lori canned the sauce in a water bath canner for 35 minutes. The sauce was beautiful. I can see myself doing this in the future.

Jar It Up January 1-24


Harvest Apple Relish
2LeeLu Creates
I have enjoyed 2Lee so much throughout Jar It Up January. Along with everyone who participated. I can see why Heather and Leisa choose these folks. 2Lee pointed out that when we buy vinegar you need to make sure you get 5%. Take from someone who made a mistake of using 6%, DON’T. Seriously! 
2Lee has been wonderful to watch. 2Lee pointed out that she had extra jars reading if she needed them. That is great advice. I try to have at least four extra jars. If you can’t find red serranos then use an anaheim pepper. The anaheim will be larger than the serrano peppers. They are the size of a poblano. 
2Lee used her steam canner again. This looks like it would be a good fit for me. This relish looks beautiful. I could see me making it with a poblano and an anaheim as opposed to serranos. 

Jar It Up January 1-25


Hamburger Soup aka Farmer’s Soup 
This is Mandy’s last video for this series. I can’t believe this wonderful event is almost over. Mandy is sharing this soup which was the first thing she was taught to can. So there is a bit of nostalgia with this soup. The Farmer’s Soup in the Amish Canning Cookbook by Georgia Varozza was the first soup I canned.  Everytime I look at the recipe or one like it I remember it. 
Mandy took time to measure out everything so there was an even amount of solid food to tomato juice. Mandy takes you through the process of filling the jars and the times she used. Pints are 75 (1 hr 15min) and quarts are 90 (1hr 30 min). Mandy did have some leftover meat and juice which she canned up as well. The soup looked beautiful.


Jar It Up January 1-26

Mexican Beef Garden Soup
Prepper made this wonderful soup. It looked beautiful. She showed how to handle the peppers. If  Jalapenos are too spicy for you then go with poblanos. They are milder. Make sure you handle the Jalapenos with care. The white membrane has the bit to it. No, don’t touch your face after handling any hot pepper. This soup would be great on a Taco Night with the regular sides for Tacos. 
This soup looked beautiful. Pints are 75 (1 hr 15min) and quarts are 90 (1hr 30 min). Prepper tried the soup while she was on camera. It looked good and had a nice zip to it. 









Jar It Up January 1-27

Mirepoix (Sub for Angie's Pantry)



Paul’s Rule Of Thumb
Okay! Today was supposed to be Angie’s turn; however , she had a family emergency so Paul being the great guy he is stepped up and produced two videos this week. Thank you kindly. Mirpoix is basically onion, celery, and carrots. It is used across France for many soups and stews. In Louisiana they have what is called the Holy Trinity which is onion, celery, and green bell pepper. It used the same way as the Mirepoix. 
In Paul’s video he is canning the mirepoix. I haven’t thought about canning this wonderful soup and/or stew starter. I have canned onions like vegetable soup. Pints 35 minutes. I don’t do many quarters. 
The jars looked beautiful. Success! 


Jar It Up January 1- 28

Zucchini Ginger Marmalade



Paul's Rule of Thumb
This caught my eye. I am always looking for different ways to use vegetables. Marmalade! Never thought about it. I have made marmalade before only with oranges. This is completely out of the box. Marmalades take a lot of work. 
Paul is a wonderful instructor on this marmalade. He goes step by step through the process. This is a beautiful marmalade. It would be wonderful over meat. 
Jar It Up January 1- 29

Layered Chicken soup 

 

Mouse Toes
Mouse layered all the ingredients into her jars. She showed how she laid everything out. Using her ‘pokey joe’ she debubbled the jar. Since she more space in the jar she put in more peas. She pointed out that all ingredients except the chicken was at room temp. She started with cold (and room temp) items so she started with a room temp canner.
There was a minimal siphoning. Mouse pointed out that tomato products can have siphoning. There is nothing wrong with the jars or the canner.


Jar It Up January 1- 30

Pineapple in Apple Juice
Heather is another wonderful instructor for canning and I often recommend her to new canners. Heather is very precise in her jar filling. Showing how she loads the jar, cleaning the top and using apple juice to can the pineapple with. 
This is a great project. Kids love the pineapple.

Jar It Up January 1-31

How to Water Bath Can Mandarin Oranges
And just like that Jar It Up January is over. Darcy is water bath canning Mandarin Oranges. Darcy is new to canning and she owns it. Great! However, she has learned from the same folks I learned from so I know I can recommend her. Darcy went through the process she uses for cleaning and peeling the oranges.
Darcy used her Presto as a water bath canner. She has a glass top which she can’t use the big water bath canners on. But that’s okay because you can use a pressure canner for water bath canner. When you go to clean you jars, remove the rings. 
JIUJ 2019

Jar It Up January 1- 31
This year’s JIUJ is over. So sad...
This year’s Jar It Up January has been absolutely wonderful. I hope y’all enjoyed it as well. I will leave the link to each of their channels on this last day. I am very sad it’s over for this year. But it gives me something to look forward to next year. Each of these wonderful folks have brought so much experience to this project. And great recipes. 
Sutton's Daze: 
Freedom Homestead
Whippoorwill Hollar
2LeeLou
Moore2Life
Prepper Potpourri
Angie's Pantry
Pauls Rule of Thumb
Mouse Toes
The Kneady Homesteader


The Purposeful Pantry    https://tinyurl.com/y35ty4cb

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