Ball Canning Recipes for Preserves
Ball Canning Recipes for Preserves
When I think about canning preserves, I think back to a time when my mother canned all our jellies, jams and preserves. We grew a large garden every year and she canned all the vegetables and froze what could not be canned.
Al big hot Cat Head Biscuit with homemade butter smeared on it and some preserves piled on were one of my all time favorite treats! I can still taste it!
We are going to need some pots, pans, and utensils for this task.
Be sure to check out our article on Equipment for Ball Canning Recipes for all your canning needs!
Insert photo of Jelling Point here!
You can find out more about the Gelling Point in the Ball Blue Book Guide.
Here we will need:
Large Saucepot
Jelly Bag
Spice Bag
Kitchen Timer
Jar Tongs
Skimmer or Slotted Spoon.
Table of Contents
Apple Preserves
This Ball Canning Recipe Recipe will yield about 6 half pints.
Ingredients:
6 Cups apples, peeled, cored and sliced.
1 Medium lemon sliced thin and seeded (1/2 Cup)
1 Cup Water
4 Cups Sugar
1 Tablespoon Lemon Juice
2 Tablespoons Nutmeg
1 Package of Powdered Pectin
Directions:
Combine the apples, lemon juice and water in your large Saucepot.
Cover and simmer for 10 minutes.
Stir in the powdered pectin and bring to a boil while stirring frequently.
Add the lemon slices and sugar and stir until the sugar dissolves.
Allow to return to a boil and boil hard for 1 minute while stirring frequently.
Remove from heat and if necessary, skim foam.
Stir In the nutmeg.
Ladle into your hot jars leaving ¼” head space.
Add caps and process for 10 minutes in your Boiling Water Canner.
Apricot Preserves
This Ball Canning Recipe makes approximately 4 half pints
Ingredients:
5 Cups of Apricots peeled, pitted and halved. (Approx 2 lb)
4 Cups of sugar
¼ Cup lemon juice.
Directions:
Combine apricots, sugar and lemon juice in your large sauce pot.
Cover and let stand in a cool place for 4 – 5 hours.
Place on stove and bring slowly to a boil stirring until the sugar is dissolved.
Cook rapidly until almost to the gelling point while stirring to prevent sticking and remove from heat.
If necessary, skim foam and ladle into hot jars leaving ¼” head space.
Add lids and process for 15 minutes in your Boiling Water Canner.
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Berry Preserves
This recipe works for Blackberries, Red Raspberries, Black Raspberries and Loganberry. This will make approx. 4 half pints.
Ingredients:
2 pound of berries
4 cups of sugar
Directions:
Combine berries and sugar and let stand until juices begin to flow, approx. 10 minutes.
Next, bring to a boil slowly stirring until the sugar dissolves.
Cook rapidly almost to the gelling point while stirring frequently to prevent sticking and remove from heat.
If necessary, skim foam.
Ladle hot preserves into the hot jars, leaving ¼” head space.
Add lids and process 15 minutes in your Boiling Water Canner.
Peach Preserves
This Ball Canning Recipe will make approx. 9 half pints.
Ingredients:
4 Cups peeled, pitted and sliced peaches. (Approx 4lb)
2 Tablespoons Lemon Juice.
7 cups sugar.
1 package of powdered pectin.
Directions:
Combine Peaches, Lemon Juice and Powdered Pectin into your Large Saucepot.
Bring to a boil, gently stirring.
Add sugar and stir until dissolved.
Return to a rolling boil.
Boil hard for one minute while stirring frequently.
Remove from heat.
If necessary, skim foam.
Ladle hot preserves into hot jars leaving ¼” head space.
Add caps and process for 10 minutes in your Boiling Water Canner.
Pear Preserves
This Ball Canning Recipe will yield approx. 5 half pints.
Ingredients:
Approx 2 lb Pears. (6 medium, peeled, cored, and quartered)
3 Cups Sugar divided.
3 Cups water.
1/2 Cup seeded lemon thinly sliced. (Approx 1 medium lemon)
Directions:
Combine 1 ½ Cup sugar and water in a large saucepot.
Cook rapidly for 2 minutes.
Add pears and boil on a gentle boil for 15 minutes.
Add rest of sugar and sliced lemon, stir until sugar dissolves.
Cook rapidly until fruit is transparent.
Cover and remove from heat and allow to sit in cool lace for approx. 12 – 24 hours.
Remove pears from syrup.
Cook syrup 5 minutes or a little longer to thicken.
Remove from heat. If necessary, skim foam.
Pack pears into hot jars and leave ¼” head space.
Ladle hot juice over pears leaving ¼” head space.
Add caps and process 20 minutes in your Boiling Water Canner.
Plum Preserves
This Ball Canning Recipe makes approx. 5 half pints.
Ingredients:
5 Cups pitted, tart plums (Approx 2 1/2lb)
4 Cups Sugar
1 Cup water
Directions:
Add all ingredients to a large saucepot.
Bring to a boil slowly stirring continually until sugar is dissolved.
Cook rapidly almost to the gelling point as you stir frequently to prevent sticking.
Remove from heat and skim foam if necessary.
Ladle hot preserves into your hot jars, leaving ¼” head space.
Add lids and process 15 minutes in your Boiling Water Canner.
Strawberry Preserves
This Ball Canning Recipe will make approx. 7 half pints of preserves.
Ingredients:
2 quarts of strawberries
1/4 cup of water.
1 package of powdered pectin
6 ½ Cups of sugar
¼ Cup thinly sliced and seeded lemon. (approx. 1 medium lemon)
Directions:
Combine all ingredients except the sugar in your large Saucepot!
Bring to a boil while stirring occasionally.
Add the sugar and stir until completely dissolved.
Return to a rolling boil.
Let boil for 1 minute. Stirring frequently.
Remove from heat and skim foam if necessary.
Stir 3 more minutes to let fruit distribute evenly.
Ladle the hot Strawberry Preserves into the hot jars leaving ¼” head space.
Add Caps.
Process the half pints for 15 minutes in your Boiling Water Canner.
Thank you for stopping in and reading our article on Ball Canning Recipes for Preserves.
We hope you have enjoyed yourself while you were here. We have some other articles on Ball Canning listed below.
“Equipment for Ball Canning Recipes”
“Ball Canning Recipes for Fruits”
“Ball Canning Recipes for Fruit juice”
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