Strawberry Jam with Weston® Canning Tools

Makes 8 jars    Prep Time 30 min     Canning Time 15 minutes

Ingredients

1 pouch liquid pectin
8 cups strawberries
7 cups superfine sugar

Tools

	Weston® Deluxe 5-Piece Canning Kit
	Roma™ by Weston® Food Strainer & Sauce Maker
	Roma™ by Weston® Berry Screen
	Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the strawberries.

Attach the Berry Screen to the Roma™ by Weston® Food Strainer & Sauce Maker and pour the strawberries into the hopper. Set a container under the waste funnel (to catch the stems and seeds) and a bowl under the chute (to catch your strawberry puree), then begin turning the handle to process the fruit. The resulting puree is ready to be made into jam.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Pour the puree and pectin into the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar to ensure the jam is as seedless as possible. If you're skipping this step, be sure to use the Weston® Wide Mouth Canning Funnel to pour the jam into the jar.

Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (like you can wait that long).

Blueberry Jam with Weston® Canning Tools

Makes 8 jars    Prep Time 30 min     Canning Time 15 minutes

Ingredients

1 pouch liquid pectin
8 cups blueberries
7 cups superfine sugar

Tools

	Weston® Deluxe 5-Piece Canning Kit
	Roma™ by Weston® Food Strainer & Sauce Maker
	Roma™ by Weston® Berry Screen
	Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the blueberries.

Attach the Berry Screen to the Roma™ by Weston® Food Strainer & Sauce Maker and pour the blueberries into the hopper. Set a container under the waste funnel (to catch the stems and seeds) and a bowl under the chute (to catch your blueberry puree), then begin turning the handle to process the fruit. The resulting puree is ready to be made into jam.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Pour the puree and pectin into the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar to ensure the jam is as seedless as possible. If you're skipping this step, be sure to use the Weston® Wide Mouth Canning Funnel to pour the jam into the jar.

Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (like you can wait that long).

Raspberry Jam with Weston® Canning Tools

Makes 8 jars   
Prep Time 30 min    
Canning Time 15 minutes


Ingredients

1 pouch liquid pectin
8 cups raspberries
7 cups superfine sugar







Tools

	Weston® Deluxe 5-Piece Canning Kit
	Weston® Stainless Steel Food Mill
	Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the raspberries.

Insert the coarse milling disc into the Weston® Stainless Steel Food Mill, fill the bowl with raspberries, hold the mill over a larger bowl, and turn the handle to process. This will produce a thicker, seed-filled puree. If you prefer something thinner and less seedy, use a finer milling disc. If you don't want any seeds in your jam, use a Roma by Weston Food Strainer and Sauce Maker with the Berry Screen attached.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Pour the puree and pectin into the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar to ensure the jam is as seedless as possible. If you're skipping this step, be sure to use the Weston® Wide Mouth Canning Funnel to pour the jam into the jar.

Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (if you can wait that long).

Rhubarb & Pink Grapefruit Jam with Weston® Canning Tools

Makes 8 jars   
Prep Time 30 min    
Canning Time 15 minutes


Ingredients

1 pouch liquid pectin
3 pink grapefruit
6 cups rhubarb
7 cups superfine sugar






Tools

	Weston® Deluxe 5-Piece Canning Kit
	Weston® Multi-Chopper
	Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the rhubarb and grapefruit.

Chop the rhubarb into half inch pieces with the Weston® Multi-Chopper. Grate the grapefruit skin into zest over a pan, then cut the grapefruits in halves and squeeze the juice into the pan. Place the chopped rhubarb into the pan, pour in four cups of the sugar, and allow to macerate for 15 minutes.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Add the pectin to the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the remaining sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar. Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (like you can wait that long).

Strawberry-Rhubarb Jam with Weston® Canning Tools

 Makes 8 jars    Prep Time 30 min     Canning Time 15 minutes

Ingredients

1 pouch liquid pectin
4 cups strawberries
2 cups rhubarb
7 cups superfine sugar

Tools

	Weston® Deluxe 5-Piece Canning Kit
	Roma™ by Weston® Food Strainer & Sauce Maker
	Roma™ by Weston® Berry Screen
	Weston® Multi-Chopper
	Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the strawberries and rhubarb.

Attach the Berry Screen to the Roma™ by Weston® Food Strainer & Sauce Maker and pour the strawberries into the hopper. Set a container under the waste funnel (to catch the stems and seeds) and a bowl under the chute (to catch your strawberry puree), then begin turning the handle to process the fruit. Set puree aside.

Chop the rhubarb into half inch pieces with the Weston® Multi-Chopper. Pour puree and rhubarb into a pan with four cups of the sugar and allow to macerate for 15 minutes.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Add the pectin to the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the remaining sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar. Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench. 


Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year.

Basil & Dill Coleslaw Recipe

Ingredients
6 cups (about 1/2 head) cabbage
3 tablespoons fresh basil
1/4 cup fresh dill
1/2 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons sugar
2 tablespoons cider vinegar
1 teaspoon ground pepper


Tools

Weston Cabbage Shredder
& Slaw Board *

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)


How To

Shred the cabbage, basil, and dill with the Weston Cabbage Shredder and Slaw Board.

Mix together mayo, buttermilk, sugar, vinegar, and ground pepper and pour over cabbage mixture in a large mixing bowl. Pour the mixture into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe).

Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the dressing. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

Red, White, & Bleu Coleslaw Recipe

Ingredients
6 cups (about 1/2 head) red cabbage
1/2 large red onion
1/2 white radish
2 tablespoons olive oil
2 tablespoons garlic
8 ounces red wine vinegar
2 cups cabbage
1 cup light bleu cheese
1 tablespoon freshly ground black peppercorns


Tools

Weston Cabbage Shredder
& Slaw Board *

Weston Vacuum Sealer

*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)


How To

Shred the red cabbage, onion, and radish with the Weston Cabbage Shredder and Slaw Board.

In a medium saucepan, saute garlic in olive oil until lightly browned. Pour the red cabbage, onion, radish, garlic, oil, and vinegar into a Weston Vacuum Sealer Bag (we like the vac bag rolls because we cut them to any size we want, but our gallon sized bags and 15" x 18" bags are just as high quality and will also hold this recipe).

Before sealing, fold a paper towel so that it looks like a ruler and insert it into the bag so that it acts as a stopper for the oil. Seal the bag with your Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.

Shred the remaining cabbage with the Weston Cabbage Shredder and Slaw Board and toss with the vacuum-marinated red cabbage mixture and bleu cheese dressing, then sprinkle with pepper. This pungent coleslaw goes great on burgers!