Canned Raspberries Food
CANNED RASPBERRIES
Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
- Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
- Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
- Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
- Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
- Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
RASPBERRY PRESERVES
Yield: 4 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)
Provided by Healthy Canning
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- IF YOU HAVE FRESH RASPBERRIES: Remove and discard stems and damaged berries. Wash. Put in large pot.
- IF YOU HAVE FROZEN BERRIES: Zap for 4 to 5 minutes in microwave. Then put in pot (even if some are still iced up), along with all juice.
- Add water, stir carefully.
- Raise heat to high, bring to a boil, then cover pot, lower heat and simmer for 2 minutes. If using fresh, they should start to release their juice.
- Remove from heat.
- Take 6 tablespoons of liquid from the pot, put in a bowl.
- Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
- Add the calcium water to the pot.
- Return pot to the heat.
- Bring back to the boil.
- Add the pectin powder mixture a dollop at a time, stirring after each dollop to dissolve.
- Let cook for another 1 to 2 minutes when all the pectin mixture is in.
- Remove from heat.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm ( 1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 17 kcal, Carbohydrate 3.9 g, Protein 0.4 g, Fat 0.2 g, Sodium 6 mg, Fiber 2.2 g, Sugar 1.4 g
RASPBERRY LEMONADE CONCENTRATE
Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 5 pints of concentrate (4 servings each).
Number Of Ingredients 5
Steps:
- Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
Nutrition Facts : Calories 319 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 83g carbohydrate (78g sugars, Fiber 1g fiber), Protein 1g protein.
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