White Clover Jelly

You can find this recipe here:

White Clover Jelly recipe:
2 cups White Clover infusion (tea): steep 3+ cups packed flowers in 2 cups boiling water. In a sauce pan.Turn off the heat and let it sit for at least 2 hours.
1/4 cup lemon juice
4 cups sugar
1 box of Pectin

UPDATE at 3am: I will say, after allowing my jelly to cool, it is a much looser consistency than your standard “jelly”. Not quite syrup, but a very loose jelly. I would probably add another box of pectin if you want a thicker consistency, although I have to be honest and say, I like the looser set on this, because I plan to use this on homemade buttermilk biscuits. 😀 I But I wanted to throw that out there to you guys….. as a little update on how it turned out. Altho to my understanding, using tea infusions do set up looser than your standard jelly…. I know my dandelion jelly is also more on the loose side, altho thicker than the clover. Maybe I should make a video on this? hahaha My husband absolutely LOVES it!!!! Add less lemon if you dont want it to tart…. or keep it plain….. but this stuff is dang good! 😀

The Basics of Canning

I want to begin by saying the BEST advice I can give ANYONE who is starting their adventure in canning is READ, READ, READ! Read EVERYTHING you can get your eyes on about this subject. The more you know, the better off you will be. The best source I have found for teaching myself how to can has been my local library. There you will find endless amounts of books, both new and older on this subject. And, what the library doesn’t have they can find for you by searching other branches. It is an amazing resource and the best part, it’s FREE! Also, pick up the Ball Canning Blue Book. You can find this book at just about any location that sells Ball Canning supplies. My local Walmart carries this book so it is easily accessible. It will teach you all of the basics. Another great resource is the world wide web. Blogs and dedicated websites are amazing. Not to mention places like You Tube and canning groups on Facebook which have been priceless to me. Use all of these free and available resources to your advantage!

So, there are two methods of canning:

Water Bath Canning


Pressure Canning

Water bath canning is for high acid foods ONLY.  Think pickles, jams and jellies, and some tomato products. Tomato’s are on the borderline and only safe to water bath can if you are adding acid of some kind like vinegar, lemon juice or citric acid.  When using the boiling water canning method, hot food is placed into HOT sterilized jars and are submerged in a pot of boiling water and processed for a predetermined amount of time according to your recipe.

Water bath


Pressure canning is for low acid foods.. Vegetables, soups, broth, fruits, sauces, meats, and just about anything that does not contain a high amount of acid. This is my FAVORITE method of canning. Just about any left overs i may have gets pressure canned at night and goes right into my pantry instead of into my fridge in tupperware containers.


There are some foods you just shouldn’t “can”. Starches like flour, rice, or pasta because of their density will slow down the processing time and anything that isn’t processed properly for a predetermined amount of time can result in bacteria in your foods.  Botulism is the the number one threat to home canned foods. ONE PINT of botulism can kill the entire human race!  Also, NEVER can raw onion because of the gasses it produces…. it can pop the seal to your lids and it can also create bacteria, so always precook your onions first before adding them to your jars. These are the types of things you will learn as you read and educated yourself on canning. So, READ, READ, READ!

You will also need Mason jars…… I use Ball brand and I have a few Golden Harvest brand.  Just know that Ball, Golden Harvest and Kerr and produced by the same manufacturer. Their price points vary due to the the design logo’s on the glass jars themselves. So you’re paying for the “look” not so much the quality. These 3 brands are the ONLY brands recommended by most of the homesteaders/canners I know.  Store brand jars are not highly recommended due to breakage, and lids puckering during canning. So stay away from the generics.


You will also need some basic canning tools to get started. These tools can be bought individually or as a kit. A jar lifter, magnetic wands, a funnel, spatula, head space measurer, a hand grip for jars, an opener, ect….. are all handy to have. WARNING: Canning gadgets are addicting! haha

toolsIf anyone has any questions for me, please don’t hesitate to ask. Hit me up in the chat room if you see me in there OR fill out the “CONTACT ME” form and I will get back to you as soon as I possibly can to answer them! 😀  Happy Canning, Guys!

Canning French Onion Soup

I absolutely LOVE this recipe! I use it in my “loose meat” sandwiches. Some of you might have had a loose hamburger at coney island? The secret ingredient is onion soup. Add it to your cooked burger and allow it to reduce on low simmer….. the meat soaks up all the soup broth leaving you with this amazing flavor and of course, onions in your meat mixture.  Serve it on hamburger or hot dog buns.

OK, let’s make this!

10 onions. I used sweet onions because I like them on the sweet side but choose any onion you like. They will “can” a bit sweeter after processing so keep that in mind. I used Vidalia.

Sauteed them in 2 tbl of butter until they are transparent and caramelized.  I also add a tsp of canning salt and pepper to mine.

onion soup 1

In a BIG dutch oven/sauce pan add:

12 cups beef broth (your own homemade broth or store bought will do….. I used beef bouillon paste for mine)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind, I used A1)
2 tsp. salt (I used canning salt)

Bring the mixture to a boil, stirring occasionally.

Spoon the cooked onions into each one of your HOT Mason Jars…… then ladle the hot soup broth into each jar leaving 1″ headspace.

onion soup 3

Wipe your rims using vinegar and add your lids and rings.

Process the jars of soup in your pressure canner at 10 pounds pressure for 75 minutes. But check your elevation where you live and adjust if you need to.

onion soup 2

Once processed, allow them to cool completely. Enjoy!

onion soup 4



Noreen’s Kitchen Award Winning Pineapple Jam

Noreen’s Kitchen Award Winning Pineapple Jam:
*2-20oz cans of crushed pineapple, the entire can, juice and all, then add enough water to equal 6.5 cups total….. about 2.5 cups of water it was for me, but measure yours out to make sure.
*6 cups sugar
*2 envelopes of pectin or 12 tbs regular pectin in bulk
*1 tbs butter (to reduce foaming)

jelly Credit to: Noreen’s Kitchen

Candy Apple Jelly

Candy Apple Jelly:
*7 cups Apple Juice….. 100% no sugar added
*8 cups of sugar
*2 boxes or 6 tbs regular pectin
*1 cup red hots (candy)
*1 tbs butter (reduces foaming)

Add apple juice and red hot candies to a large saucepan and heat until the candies melt! Once they melt, add your pectin and butter. Bring to a rolling boil, and quickly add your sugar. Bring it back to a rolling boil, then boil for exactly ONE minute. Turn off the heat, load it into half pints and process in a waterbath canner for 5 minutes.


Concord Grape Jelly

Concord Grape Jelly:
*6 cups bottled juice, without sugar added or reconstituted from frozen, without sugar. I used Welches Concord Grape.
*Pectin – 2 boxes OR 12 tbs of regular bulk pectin OR 6 tbs low or no sugar needed pectin in bulk.
*Sugar – About 4.5 cups of dry, granulated (table) sugar, if you use the no-sugar-needed pectin or low sugar pectin. If you use regular pectin, you’ll need 7 cups of sugar.
*1 tbs butter (reduces foaming)