Pressure Cooker Applesauce

10-12 apples (any variety or a combination)
1/2 cup water

Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.

Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!

I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!

Peach Raspberry Jam

2 1/2 c. raspberries (not squished)
8 c. peaches (peeled, pitted & chopped)
9 c. sugar

Mix in large pan and boil slowly for 15 minutes, stirring constantly.

Remove from heat and add 2 large (6 oz.) packages raspberry jello.  Add slowly so that it does not clump in one spot.  Stir well, until jello is dissolved.

Put in sterilized jars.  Seal.  (Process 10 minutes in boiling water bath.)

I buy raspberries from Costco when they are a good price and freeze them.  Then when peaches are in season, we make the jam.

THE BEST JAM EVER!! :)

Makes about 7 pints plus one cup and it is the best jam ever!!!

Grandma Berlin's Salsa

Salsa
Peel tomatoes in a big pan:

2 1/2 Blenders full (16 cups). Chop till desired consistency.
2 1/2 Large onions - chopped in food processor
3 Large green peppers - chopped
3 or 5 jalapeno peppers - chopped
1 long Anaheim red pepper
2 Tablespoons canning salt
2 Tablespoons sugar
1 pinch dried hot chili peppers

Bring to a boil and boil 2 hours (taste for salt). Cook until desired consistency.
Pour into pint jars. Process 15 minutes. Serve heated with tortilla chips.
Makes 7 pints.

Mom got this recipe from a friend in Ogden years ago. Don't forget to use disposable gloves for even the tomatoes...otherwise you have orange fingernails for a few days.

Apricot Jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar


Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.

Jalapeno Jelly

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.

Apple Pie Filling

10 c. water
4 1/2 c. sugar
3 heaping tsp. cinnamon
1 c. cornstarch
1/4 tsp. nutmeg
1 tsp. salt
1 Tbsp. lemon juice

Bring all ingredients to a boil except for lemon juice. Boil it until it is clear and thickens. Add lemon juice.

Peel, core and slice apples (Pampered Chef has a gadget that does all of these steps at the same time... it is great!). Fill quart bottles 1/2 full of apples then cover apples with filling (work with just one jar at a time). Fill the rest of the jar with apples and then more filling leaving about 1/2 inch of space at the top. Put lids on jars and process for 20 minutes.


Topping for Apple Crisp

1 c. oats
3/4 c. brown sugar
1/2 c. flour
1 cube melted butter

Mix together and sprinkle over Apple pie filling (1 qt. jar) in 9x9 inch pan. Bake at 350° for 30 minutes.

This pie filling is SO much better than anything you can buy in the stores! It takes some time but it is so worth it!

Note: Update October 2017
Ball says that cornstarch is no longer safe for canning. It is recommended to substitute the cornstarch with clear gel or ultra gel. When using these products, you will need to increase it from a cup of cornstarch to 1 1/2 cups of ultra gel. I haven't tried the pie filling with clear gel yet, just the ultra gel.

Blackberry Peach Jam

5 cups blackberries
4 cups diced peaches
1/2 cup lemon juice
10 cups sugar
1 package MCP Pectin

Combine fruit, lemon juice, and pectin and bring to a boil. Add sugar and boil 3-4 minutes. Bottle and seal in clean sterilized jars. Make sure to keep the lids simmering in water until ready to use.
Makes approx. 10 cups. This jam is so, so good! It is a little bit thin at first. But after it is opened and refrigerated, it is great!