Canning Archives - Page 3 of 11 - Garden Seeds and Honey Bees

This Concord Grape Jam recipe is found in the box MCP pectin (or Sure- Jell works well too!) I find that the recipe always works out great and I’m always trying to find the best way to make recipes that are good and take the least amount of time to make as possible.

Concord Grape Jam

Concord Grape Jam Supplies I used:

*Concord Grapes: Removed from stems, washed, cooked down until boiling a few minutes, mashed and strained of seeds and skins
*1/4 cup water, add when cooking down the grapes
*Sugar
*Fresh Lemon Juice
*Light Corn Syrup
*Water
**Boxed MCP Fruit Pectin or Sure-Jell, following directions in the package
*Stainless Steel Stock Pot
*Glass Measuring Cups
*Potato Masher
*Strainer, of your choice
*Lid Lifter
*Canning Bottles, in good shape no-chips or nicks in the glass bottles
*Canning Lids and Bands
*Bottle Lifter
*Canner
*Permanent Marker

**Follow the directions that comes with your Sure-Jell/MCP Fruit Pectin for the Concord Grape Jam.

These are the pictures of the Canning Process that I used – See Utah State Extension for Jam Processing/Canning

Also see Concord Grape Freezer Jam and Concord Grape Juice

Have a great day!

Lindy and Jessica

Do you need to use-up some of your garden tomatoes? We made this Italian tomato sauce and used it in the below Cheese Zucchini Lasagna Rolls recipe and froze the rest of the sauce in gallon Ziploc bags or bag size of your choice.

Italian Tomato Sauce for Pasta

*1 cup Olive Oil
*1/2 pound Onions, chopped fine about 3 medium)
*1/2 pound (1/2 pound bag small carrots) Carrots, chopped fine
*1/2 pound Celery, chopped fine
*6 pounds Whole Tomatoes, canned (1 #10 can) or fresh, skins and seeds removed (we used Roma Tomatoes)
*2 Cloves Garlic, minced
*1 ounce Salt
*1 tablespoon Sugar

Heat the Olive Oil in a stock pot. Add onions, carrots and celery just until heated through not letting the onions caramelize. Then add the remaining ingredients and let simmer for 1-3 hours until desired thickness.

Place pot in an ice water bath to cool and then use a food meal or Immersion blender until smooth. Freeze in Ziploc bags, size bags of your choice and/or make the following lasagna rolls.

Italian Tomato Sauce recipe adapted from Wayne Gisslen Professional Cooking

Grated Cheese Zucchini Lasagna Rolls

*8 Western Family Lasagna Noodles, cooked ( I liked these lasagna noodles because of the ripples in the noodles)
*1 teaspoon Olive Oil
*3 Cloves Garlic, crushed or minced
*1 pound Zucchini, grated, drained and squeezed
*1 generous cup Cottage Cheese or Skim Ricotta Cheese
*1/2 cup Parmesan Cheese, grated (grate more for topping)
*1 Egg, beaten
*1/2 teaspoon Sea Salt
*fresh ground Pepper to taste
*1 1/2 cups Italian Tomato Sauce, (recipe above)or Marinara Sauce
* fresh Basil for garnish, optional

Pre-heat oven to 350*F. Ladle 1-2 cups of sauce on the bottom of 9″ x 13″ baking dish.

In a cast iron skillet or skillet of your choice, sauté garlic in Olive oil about 1 minute. Then add grated Zucchini, salt and pepper, sautéing another 5 minutes or until zucchini is soft.

Combine in a medium bowl; Sautéed zucchini, cottage cheese, Parmesan cheese and egg, mix together.

Lay out lasagna noodles and spread on the above mixture inside noodles about 1/3 cup for each noodle and roll-up. Top with Italian tomato sauce and grated Parmesan cheese. Bake for 40 minutes or until heated through and cheese melted. Garnish if desired and Enjoy!

Lasagna Recipe adapted from Skinny Taste