Some Ball home canning recipes include jams and jellies, pickles, salsas, fruits, vegetables, and soups and salads. Many of the jam and jelly recipes are easy to make and use the freezing method.
To make apple butter, stir 1 cup of sugar, 1/2 cup of brown sugar, 5 tablespoons of Ball RealFruit Instant Pectin, 3/4 teaspoon cinnamon, and 1/4 teaspoon of both nutmeg and allspice until the mixture is well blended. Next, add 5 cups of chopped, peeled and cored apples and 1 tablespoon of lemon juice into a food processor or blender, and create a puree. Combine the puree and sugar mixture, and stir for 3 minutes. Carefully ladle the liquid into pint-sized jars, seal with lids and let stand for 30 minutes. Choose to serve the apple butter immediately, refrigerate for up to three weeks or freeze for up to a year.
To can sweet green peas, gather 4 1/2 pounds of pea pods for each quart jar, water, quart jars and salt, if desired. Begin by washing, draining and shelling the peas. Fill the heated quart jars with peas, and add salt. Ladle boiling water into the jars and leave a 1-inch headspace. Wipe the rim of each jar, and close with a new lid and ring set. Check the jars after 24 hours to ensure that they are sealed properly.