It's in the BBB:

Quick Grape Jelly (5 half-pints)

3 c bottled grape juice unsweetened
1 package powdered pectin
4 1/2 cups sugar

Combine juice and powdered pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a boil and boil hard for 1 minute stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars leaving 1/4 inch headspace. Adjust caps and process 10 minutes in BWB.

Dave

ty that is it i don't have the bbb i just found it online and my wife loved it when i made the jelly said alot better than store bought so i made a bunch but i have ran out so i guess time to make more lol
and yes i am a man and i do all the canning in my house lol

and yes i am a man and i do all the canning in my house lol

And yes I am too and while I don't do it all - wife is the jelly/jam expert here as she has the sweet tooth - I do all the rest of it.

Glad to help. ;)

Dave

You guys rock!!!
My DH will help with some prep (i.e. snapping beans, shucking corn, shelling peas), but that's about it.

He'll come get me when the timer goes off. He does, however, clean up, taste test and brag about all the great stuff! Works for me!

Deanna

lol o i do it all my wife will help she just don't care to do it herself i make all sort of stuff
love pickled squash and the only way we get it is if i do it lol

Pickled Squash??

What kind of squash? Recipes??

Come on, ya can't throw out something like that without recipes!! LOL

Deanna

I don't know why you'd need added pectin for grape jelly - grapes are very high in pectin. So here's a no-added-pectin version.

Grape Jelly
4 cups grape juice (takes about 1.7kg grapes - 3 1/2 pounds - and 1/2 cup water)
3 cups sugar

To prepare juice. Select about one-quarter under-ripe and three-quarters fully ripe grapes. Crush grapes, add water, cover and bring to the boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. Let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth. To make jelly. Measure juice into a saucepan. Add sugar and stir well. Boil over high heat until jelly mixture sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water.

He's using bottled, processed grape juice Daisy.

Don't know if bigfoot's recipe is the same but here is mine.

Sweet Pickled Squash

I use zucchini because they are green ;) but any summer squash will work.

This is a slight variation on the recipe in the BBB as it uses less onions and mustard seed instead of mustard powder and pre-ices the vegetables to retain more crispness.

2 lbs. summer squash cut into bite-sized cubes (avg.4 medium)
1 c sliced onions
1 1/4 c sugar
1 tsp. canning salt
1 tsp. mustard seed
1/2 tsp. turmeric
1/2 tsp. ginger
2 c water
1 c vinegar (I prefer cider)

Soak squash cubes and onion slices in ice water for 2 hours to keep crisp and then drain. Combine remaining ingredients in sauce pot and bring to a boil. Add drained vegetables and boil for 10 minutes. Pack vegetables and juice into hot jars with 1/4 inch headspace. Remove air bubbles and process 10 mins. in BWB.

I have also made dilled zuke chunks using the Mrs. Wages mixes and with the Dilly Beans recipe in the BBB.

Dave

hi again dave yes that is the same recipie with the exception of the exception of the turmic and the ginger i will have to try that in the next batch and yes the cider makes it so much better than just the regular vinegar
this stuff is so good you may go ahead and expect to eat it right out of the jar no need for a meal to go with it lol
shoan