Ladle the hot juice into hot jars, leaving 1/4 inch of headspace, and then add 1 tablespoon of bottled lemon juice to each pint jar, or 1 1/2 teaspoons to each half-pint jar, if you’re using them.

Hot pack: Heat the fruit through in syrup, juice or water, about 3 minutes. Pack each pint or quart canning jar with fruit (cavity side down is the most efficient arrangement). Fill one jar at a ...

There’s nothing quite like the taste of homemade peach jelly made with ripe, sun-kissed peaches at their peak. Every summer, ...

Hot Water Bath Canning Apple Juice . The first method that we use to keep fresh apple juice for longer is hot water bath canning.I pour the apple juice into one-pint preserving jars, leaving a ...

Ingredients: A pound of peeled sliced mangoes, 1 pint vinegar, ½ pint grape fruit juice and 1 pint vinegar, ½ pound currants, ½ pound raisins, ¼ pound almonds or pecans, ...