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Shepherds Hill Homestead » Canning

Elderberry Syrup

Elderberry Syrup

I am sharing two recipes for this Recipe #1 2-pounds elderberries – woody stems removed and rinsed 4 cups water 2½ cups sugar – one nice-sized squirt of freshly-squeezed lemon juice 1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft. 2. Pass through a food mill, then discard the skins. 3. Pour the juice back into the pot (I use … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

The Very Best Apple Pie Filling

The Very Best Apple Pie Filling

4 – 4 1/2 cups white sugar (depending on how sweet you like it) 1 cup cornstarch 2 teaspoons ground cinnamon 1/4 teaspoon fresh grated nutmeg pinch of cloves (to taste or preference) 1 teaspoon salt 10 cups water 3 tablespoons lemon juice in a large pan, mix sugar, cornstarch, cinnamon, cloves and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly (doesn’t take long). Remove from heat and add lemon juice. Fill jars with apples and pour … Read entire article »

Filed under: Canning, Plain Lifestyle

Canning Corn

Canning Corn

A lot of folks debate the issue of whether to preserve their corn by freezing or canning. I have done and continue to do both for several reasons. I want to share what I have learned about corn and also how to can corn if you decide to do so. We must begin with the growing of the corn. As most folks know there are two types of any crop grown in gardens: heirlooms or open-pollinated … Read entire article »

Filed under: Canning, Plain Lifestyle, Vegetables

Fig Preserves

Fig Preserves

100-YEAR-OLD FIG PRESERVES RECIPE 5 pounds peeled figs 5 pounds sugar 1 lemon sliced Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn’t stick to bottom of pot. After foam disappears and juice has thickened a little, ladle into hot jars and seal. QUICK-AND-EASY FIG … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

Fresh Cranberry Sauce

Fresh Cranberry Sauce

Fresh Cranberry Sauce 4 cups of Cranberries 1 Orange 1 Apple (optional) 1/2 to 1 cup sugar or splenda (depending on taste) This has been a Burrell family favorite for years! It is super easy to make and the taste of the fresh berries really puts the canned jelly to shame. I decided to add the apple for a new flavor element and I am really pleased with result. Toss all ingredients into a blender or food processor. Add a little … Read entire article »

Filed under: Cookhouse, Jams and Jellies, Plain Lifestyle, Thanksgiving Dinner

Jams and Jellies

Jams and Jellies

Kudzu Jelly 4 cups kudzu blossoms (make sure that they haven’t been sprayed with chemicals or harvested near a road -exhaust fumes) 4 cups boiling water 1 tablespoon lemon juice 1 (1 3/4 ounce) package powdered fruit pectin 5 cups sugar Directions Wash kudzu blossoms with cold water, drain well and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Strain liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

Pickle Recipes

Pickle Recipes

More to come!! Pickled Okra    3 1/2 pounds small okra pods 4 cloves garlic 2 small hot peppers, cut in half 3 cups water 3 cups vinegar 1/3 cup canning salt 2 teaspoons dill seed Combine water, vinegar, salt and dill seed and bring to boil. Pack okra firmly into hot jars, leaving a 1/4 inch headspace.  Put garlic clove and half a pepper in each jar.   Pour hot liquid over okra, leaving 1/4 inch headspace.  Remove air bubbles.  Adjust caps.  Process 15 minutes … Read entire article »

Filed under: Canning, Cookhouse, Pickles