Today was Kool Aid jelly...tomorrow...is this.......

1 20oz can crushed pineapple
3 Tbs lemon juice
3¼ c sugar
1 pouch liquid pectin

Sterilize jars and lids.

Mix pineapple and lemon juice in a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil.Boil hard for 1 min, stirring constantly. Remove from heat,stir in pectin.

Skim foam.

Fill hot jam immediately into hot, sterile jars, leaving ¼ in headspace. Wipe rims of jars w/clean damp towel/add rings. Process in a Boiling Water Canner 5 min.


~~~There's a photo of this jam in my gallery~~~

This is the recipe Mom and I follow for canning butter......

CANNING BUTTER

I used 4 lbs today(got the best Deal at Sams club)and got 9 jelly jars of butter

AGAIN...PICTURES OF THIS ALSO IS IN MY GALLERY

I'm sorry to say this, but canning butter is not a safe practice. You and your mom have undoubtably been doing it for years with no problems, but you definitely run a risk for botulism. I frequent a board on GardenWeb where people with lots of expertise in canning (and other methods of preservation) post and they agree that it isn't recommended. The only method of preservation you should use for butter is freezing it.

We have done this for about the last 3-4 years...we don't really do a whole lot of it...but no we have never had a problem with it.

I guess just be extra careful if you still plan on doing it and/or using what you've already done. Just out of curiosity, do you do it to save freezer space or does it change the consistancy of the butter too? I just freeze butter/margarine and I've never noticed any difference in the product. Botulism isn't something I'd want to mess with!

Also, it's not recommended that you use any oil in preparing tomato sauce to be canned, e.g. sauteing onions in oil to add to the sauce. That's not to say I don't do it too, but it's still not recommeded due to the increased risk of botulism. There are specific canning recipes that people follow for tomato products because of the borderline acidity levels in tomatoes (and variation of pH from one tomato to the next). Just thought I'd put that out there as well...

Why would you need to can butter? You can freeze butter.

Sorry I responded before i seen meatball mommies response

no problem...we've just always done it,and yes it does save some freezer space(which I am trying to fill w/sale priced meats for me it's just one of those things I grew up with also....my Grandma use to do it years ago but the recipe was lost...so when I found the one posted we decided to try it and we really liked it.

OMG, I'm so excited to see this thread!!

I'm a complete newbie to canning and hope to start this year. If I get a wild hair I might try mommy2mercedes' koolaid jelly. I've got a bunch of jars lying around and am looking into the pressure canners and whatnot and basically reading up some more before I attempt anything just yet. I just wanted to chime in and say that I'm definitely reading and learning so everybody keep posting!!

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Really hoping to can some things this summer. I forgot about doing grape jelly. We go through a lot and I know I have a recipe somewhere using grape juice.

I have never actually canned anything - I tried to find pectin and the only kind I could find anywhere was the liquid variety - can I use that for most things or am I going to need to find the powdered to. I bought a canner and all the other things a couple of years ago and just never got around to canning anything.

I would really love to can some spagetti sauce. I would like to make some jalepeno jelly but I know it will make the house smell so bad that I am not sure I want to risk it. I also had a recipe for a champagne jelly that was a lot of fun. I got the recipes from a class I took many years ago and hope I can still find them.