Month: November 2024

Image contains two photographs. The top photograph is of a crate full of cantaloupes. The bottom picture is of six jars sitting on a towel filled with an orange, cantaloupe-like filling.

Canning Salted Cantaloupe Jam

This salted cantaloupe jam is a delicious treat! It’s sweetness and saltiness are balanced perfectly with just a hint of vanilla.

How Can I Use Salted Cantaloupe Jam?

Salted cantaloupe jam is delicious on crackers or served on a charcuterie board!

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What Do I Need To Make Salted Cantaloupe Jam?

To make salted cantaloupe jam, you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

Recipe Video

Recipe

Recipe adapted from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.

Ingredients

Instructions

  1. First, combine cubed cantaloupe and salt in a large container and allow to sit for at least two hours or overnight in the refrigerator.
  2. Remove cantaloupe from refrigerator, drain, and rinse with water. Repeat 2-3 times.
  3. Add rinsed cantaloupe, sugar, and lemon juice to a large stockpot.
  4. Heat to rolling boil, then reduce to a simmer for 20 minutes, stirring occasionally.
  5. After 20 minutes, use a potato masher to mash the cantaloupe until it has reached a jam consistency.
  6. Heat until jam has reached the jelling point.
  7. Remove from heat and store in refrigerator or continue with canning instructions.

    8. Canning Instructions

  8. Fill clean, warm half-pint-sized jars with salted cantaloupe jam, making sure to leave 1/4-inch headspace.
  9. Clean jar rim off to ensure no jam is on it.
  10. Put a clean lid on and screw on band until fingertip tight.
  11. Put in water bath canner.
  12. Fill remaining jars until jam is gone.
  13. Process in a water bath canner for 15 minutes, adjusting for altitude.
  14. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  15. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  16. Wash jars and store without bands on.

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Photo contains two images. One of a jar with green filling and a second picture of green tomatoes on a tomato vine. Text reads "canning salsa verde using green tomatoes."

Canning Salsa Verde Using Green Tomatoes

This salsa verde makes a great enchilada sauce, salsa, or garnish! It’s also great for this time of year when many folks are seeing their first frost. If you still have unripened tomatoes on the vine, tomatillos can be safely swapped with green tomatoes in this canning recipe.

Source: Swapping Tomatillos and Green Tomatoes

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What Do I Need to Can Salsa Verde?

To make this salsa verde you need pint-size or smaller jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

For the peppers, I recommend using your best judgment when it comes to spice! If you prefer spicy salsa, you can use jalapenos, Thai green chilis, or serrano peppers. If you prefer less spicy, you can use a combination of the peppers mentioned before with some green bell peppers mixed in. Just make sure the amount of green peppers stays at 2 cups!

I recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! A steam canner requires less water and takes less time to heat up, and the Ball freshTECH Canner can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

Recipe adapted from the Ball Complete Book of Home Preserving.

Ingredients

Instructions

  1. Add all ingredients to a large stockpot.
  2. Bring to a boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Remove from heat and store in refrigerator or continue with canning instructions.

    5. Canning Instructions

  5. Fill clean, warm jars with salsa verde, making sure to leave 1/2-inch headspace.
  6. Clean jar rim off to ensure no salsa verde is on it.
  7. Put a clean lid on and screw on band until fingertip tight.
  8. Put in water bath canner.
  9. Fill remaining jars until salsa verde is gone.
  10. Process in a water bath or steam canner for 15 minutes, adjusting for altitude.
  11. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  12. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  13. Wash jars and store without bands on.