Canning Basics Equipment Jars with rings and new lids Quart jars for fruit Pint and 1/2pint jars for jams ( Note: There are two sizes Regular and wide mouth be sure the replacement lids you buy match the jars you have.) Large pot to sterilize jars and process jars Non Metal stick to remove bubbles Helpful equipment Jar funnel General Items Needed Stove or Fire Water General Cooking Pot Small Knife Bowl Measuring Cup Grater Towel or piece of fabric Spoon for stirring Ladle for filling the jars Ingredients Sugar Water Pectin for jams and marmalade Fruit Jar Grabber Magnetic Lid Lifter

Recipes Orange Marmalade 6 Large Oranges 7 cups Sugar 2 cups Water 1 box pectin Guava Jelly Guavas Sugar Water Table 1 Syrups for Whole Fruits Combine sugar and water in a pot and boil until the sugar dissolves Overview Wash the Jars Rinse lids do not use soap. Sterilize jars by boiling in water for 10 minutes Prepare jam, marmalade or fruit for filling the jars. Fill jars to ¼ inch from the top (1/2 inch for Quarts of fruit) Wipe rim and threads of the jar with damp cloth to be sure they are clean of any fruit Place lid and ring on (tighten ring snuggly but do not force tight) Place jars in canner with boiling water for 10 to 20 minutes Remove jars and allow to cool Lids are sealed when they no longer flex in the middle Label and date 1 inch = 24mm or 2.5cm 1 cup = 8oz. Use the grater to remove colored portion of orange peel. (White under peel is bitter) Put peel in pot. Cut inner and outer membrane away from orange sections, place sections in pot with peel. Work over pot to capture juice. Add Sugar and Water to orange mix. Boil for 20 minutes. Moisten pectin with a small amount of orange mix and stir. Add to the large pot of orange mixture Continue with Step 2 Cut Guavas into small (1 inch/2.5cm) pieces Cover with water and boil, stirring until soft. Pour into cloth in bowl or pan catching the liquid. Tie off and hang over bowl until all liquid has dripped into the bowl. -Approx. 45 minutes. Squeeze the last liquid into the same bowl. Pour liquid in bowl, into pot discard pulp in cloth. Add 1 cup of sugar for every cup of liquid to the pot. Boil, stirring until mixture drips from spoon slowly. Continue with Step 2 Syrup typeSugarWater Light Syrup2 and ½ Cups5 and ¼ Cups Medium Syrup3 and ¼ Cups5 Cups Heavy Syrup4 and ½ Cups Whole Fruit Fill sterile quart jars with prepared fruit. Some fruits may need to be peeled and sectioned or sliced, others you will want to remove seed(s) Fill with hot Syrup of your choice (See Table 1) Remove bubbles: use non metal knife or stick to prevent cracking the jar. Slide down the inside of the jar several places to allow the bubbles to escape Continue with Step 2 Step 2 Clean rim and threads of the jar with damp cloth and be sure they are clean of any fruit. Place lid and ring on (tighten ring snuggly but do not force tight) Place jars in canner with boiling water for 10 minutes Remove jars with towel or jar grabber and allow to cool Lids are sealed when they no longer flex in the middle (you may hear a pop up to 24 hours later) Label and date