The interest in canning and preserving fruits and vegetables has grown over the years and this year with more gardens grown in back yards, canning takes on new importance.
Since 1935 the Bernardin company has been an integral part of the home canning process, with canning supplies, information for novice and experienced canners and recipes on how to preserve the harvest for winter days.
This week’s recipes come from a Bernardin canning guide.
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Apricot and Brandy Preserves
5 cups prepared fresh apricots (about 4 lbs.)
2 cups prepared tart apples (about 4)
2 cups granulated sugar
1/2 cup liquid honey
2 tbsps. lemon juice
1 cup brandy
Pit and slice apricots to obtain 5 cups. Peel, core and chop apples to obtain 2 cups.
Combine apricots, apples, sugar, honey and lemon juice in a large saucepan and let stand for 40 minutes.
Bring fruit mixture to a full boil, stirring constantly to prevent scorching. Then boil gently until mixture thickens and reaches gel stage, about 20-30 minutes.
Remove from heat, skim foam using a metal spoon, then stir in brandy and return to heat. Boil 5 minutes longer, stirring constantly.
Ladle mixture into 6 sterilized half-pint jars, leaving 1/4 inch head space. Wipe jar rims and place sterilized lids on jars.
Place jars in canner, cover and return water to a boil. Process 5 minutes. Remove jars from canner and cool for 24 hours. Store in cool, dark place.
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Peach Almond Conserve
2 cups prepared oranges
8 cups prepared peaches
1 tsp. whole cloves
1 tsp. whole allspice
4 inch cinnamon stick
7 cups granulated sugar
1 cup maraschino cherries, halved
1/2 cup blanched, slivered almonds
Remove seeds and finely chop oranges, including peel, for 2 cups. Blanch, peel and coarsely chop peaches for 8 cups.
Combine oranges and peaches in a large saucepan. Bring to a boil and boil gently for 15-20 minutes, stirring occasionally.
Tie cloves, allspice and cinnamon in a large square of cheesecloth to make a spice bag. Add spice bag and sugar to the fruit mixture. Slowly return mixture to a boil, stirring until sugar dissolves. Boil hard for 15-20 minutes, stirring occasionally until mixture reaches gel stage.
Stir cherries and almonds into mixture and cook for 5 minutes longer. Remove from heat and discard spice bag.
Ladle mixture into 10 hot sterilized half-pint jars. Remove air bubbles. Wipe rims clean and put on sterilized lids.
Place jars in water in canner, cover and return water to a boil. Process 10 minutes. Cool for 24 hours. Store in cool, dark place.
Joyce Walter can be reached at ronjoy@sasktel.net
