My new book is out!
Canning Cents, The Money-saving Whole-foods Handbook
Canning just makes sense… and dollars! My latest book teaches you how to get that fresh, farm-to-table taste by preserving your own organic produce and whole foods. Whether you're a canning pro or novice, this book is sure to become your go-to guide for canning foods with remarkable flavor and gourmet flair!
With tons of helpful tips and instructions, I walk you through the process of preserving your own foods. It’s easier than you think!
Stock your pantry with the delicious flavors of:
Whole Tomatoes with Herbs
Mango Jalapeño Jam
Peppery Grilled Onion Relish
Mountain Man Beef Stew
Once you’ve done the prep work, you’ll have a variety of ready-made meals your family will love. Invest in your health without spending a fortune.
The biggest money-saver is the section on homemade condiments including barbecue sauces, ketchup, and more...
Save dollars a jar when you make homemade jams and preserves.
Spiced Peach butter is my favorite...
I give out some of my gourmet dessert sauces and spreads too!
You won't want to miss the blueberry lemon sauce.
I'll help you learn the basics on canning acids foods like these vanilla cherries...
Homemade pickles like my bread-n-butter pickles...
There's also tons of recipes for remarkable relish and pickles galore...did I mention pickles galore?
Tomorrow I'll be on Good Morning Arizona, 3TV Phoenix with my easy jam recipes.
Save dollars a jar when you make homemade jams and preserves.
Spiced Peach butter is my favorite...
You won't want to miss the blueberry lemon sauce.
Tomorrow I'll be on Good Morning Arizona, 3TV Phoenix with my easy jam recipes.
Chef Tess Bakeresse™ Freeze Jam
No Cooking involved, just a few simple ingredients and you're on your way to fresh and delicious homemade jam!
Basic things to know:
- Most freezer jam uses a natural product called Freezer Jam Pectin.
- All freezer jam can also be made for fridge use, as long as it is used up in about 3 weeks.
- No special canning jars or equipment are needed for freezer jam!
- You can make it today at a very low cost by using seasonal produce.
ANY fruit into freezer jam basic recipe:
4 cups of crushed fruit
1 ½ cups sugar
1 Pouch of Ball Fruit Jell® freezer jam pectin
In a large glass 2 quart bowl, combine the pectin and sugar. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed. Add your choice of spices and flavorings. Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks.
2 cups cooked (or extremely ripe, fresh) peeled pears
2 cups crushed sugar free pineapple
1 pouch (2 in a package)Ball Fruit Jell Freezer Jam Pectin
1 1/2 cups spoon able xylitol, 24 drops of stevia, or Spenda
1/2 tsp each, LorAnn vanilla bean paste, LorAnn sweet dough emulsion, and Chef Tess Wise Women of the East Spice blend
In a large glass 2 quart bowl, combine the pectin and spoon able xylitol, stevia or Splenda. Mix until well combined, about 1 minutes. Add the fruit, mashing well and combine 3 minutes. until well mixed. Add the spices and flavorings. Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks. It's that absolutely easy! Crazy right?!
There you go darlings!
Always My Very Best,
Your Friend Chef Tess
