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Pickling and canning? Of course you can!

You can conquer canning. Here are 12 recipes for sweet jams, savory chutneys, and crunchy pickles a plenty that will leave your mouth watering and your can-do attitude soaring.

Sweet blood orange marmalade

The Rowdy Chowgirl
This is a sweet, clean-tasting marmalade that is perfect for those who don’t take to the strong bitter sweet of more traditional marmalade, the very thing to convert to the marmalade-agnostic to the pleasures of hot buttered toast liberally slathered with orangey goodness.

  • By Laura Edwins Contributor

(Adapted from 175 Best Jams, Jellies, and Marmalades & Other Soft Spreads, by Linda J. Amendt.)

12-14 Seville oranges
1/4 cup freshly squeezed lemon juice
1/8 teaspoons baking soda
5 cups granulated sugar
1 pouch (3 ounces) liquid pectin

1. Prepare canning jars and lids and bring water in water bath canner to a boil. (For full instructions on canning and processing techniques, it is really best to get this, or another canning book).

2. Using a zester, remove only the outer colored portion of the peel in very thin strips from six of the oranges. Coarsely chop the zested peel. Peel all of the oranges, removing all of the outer white pith.  Cut the fruit sections away from the membrane (instructions on how to do this can be found here) and remove seeds. Discard the pith and membrane. Finely chop the fruit and measure 2 2/3 cups.

3. In an 8-quart stainless steel stockpot, combine chopped oranges, lemon juice, and baking soda. Bring to a boil over medium-high heat. Reduce heat, cover and simmer gently for eight minutes. Stir in orange zest until well distributed. Cover and simmer for three minutes.

4. Gradually stir in sugar. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for one minute.

5. Remove pot from heat and skim off any foam.  Let marmalade cool in the pot for five minutes, stirring occasionally.

6. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel.  Center hot lids on jars and screw on bands until fingertip-tight.

7. Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.

8. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars, label, and store in a cool, dry, dark location.

Read the full post by Stir It Up! guest blogger  Christina Masters: Maramalade

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Mark Sappenfield
Editor

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

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