Fresh Made Simple.
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1. 2 Y cups vinegar 5 acidity 2 Y2 cups sugar Ya cup Ball Bread amp Butter Pickle Mix on page 8 of the accompanying User Manual 2 CUT ENDS off cucumbers Cut into 1 2 inch slices e COMBINE vinegar sugar and Ball Bread amp Butter Pickle Mix in a medium saucepan Heat to a boil 4 PACK slices into hot jars Ladle hot pickling liquid over slices leaving 1 2 inch headspace Remove air bubbles Wipe rims Center lids on jars Apply bands and adjust to fingertip tight e PLACE filled jars onto the canning rack in Whether you start with the canner of simmering water Place cucumbers beans or steaming amp diffuser rack on top of jars peppers youll find 6 PROCESS for 20 minutes according to k 2 instructions on page 9 of the accompanying pickling at home is simple User Manual In order to effectively and safely process jars the dial must remain at fun and well worth the the CANNING setting effort and the wait KOSHER DILL PICKLES FOR EVERY 2 QUARTS OF PICKLES 3 2 Ibs pickling cucumbers 1 about 14 small to medium PREHEAT JARS according to instructions on 2 cups water page 8 of the accompanying User Manual 1 cup vinegar 5 acidity 2 CUT ends off cucumbers Cut into spears Ys cup Ball Kosher Dill e COMBINE water vinegar and Ball Kosher Dill Pickle Mix Pickle Mix in a medium saucepan Heat to a boil 4 PACK spears into hot jars Ladle hot pickling liquid over spears leaving2. must remain at the CANNING setting PICKLED HOT PEPPERS MAKES ABOUT 4 16 OZ PINTS 2 3 4 Ibs jalapeno banana habanero PREHEAT JARS according to instructions on or serrano peppers page 8 of the accompanying User Manual 6 cups vinegar 5 acidity CUT into 1 inch pieces or leave peppers whole Mix peppers together if using multiple varieties 2 cups water COMBINE vinegar water and garlic in a large saucepot Bring mixture to a boil reduce heat and simmer 5 minutes Discard garlic 3 cloves garlic crushed Ball Pickle Crisp optional PACK peppers into hot jars leaving 1 2 inch headspace Add Ball Pickle Crisp to each jar TIP When cutting or seeding hot if desired peppers wear rubber gloves to prevent hands from being burned LADLE hot liquid over peppers leaving 1 2 inch headspace REMOVE air bubbles Wipe rim Center lid on jar Apply band and adjust until fit is fingertip tight PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars Nan fh wD PROCESS for 10 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting Warm the bellies and the hearts of your loved ones with broth soups stews and chili using our multi cooker and your inspiration The following recipes are intended to be cooked
3. 1 2 inch headspace Remove air bubbles Wipe rims Center lids on jars Apply bands and adjust to fingertip tight 5 PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars 6 PROCESS for 20 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting DILLY BEANS MAKES ABOUT 6 16 OZ PINTS 3 3 4 cups vinegar m 33 t PREHEAT JARS according to instructions on 2 CUS Water page 8 of the accompanying User Manual 6 cloves garlic TRIM off ends of green beans and discard Wash 6 sprigsaill COMBINE vinegar water and salt in a large saucepan and bring to a boil over high heat stirring to dissolve salt Yz cup Ball Preserving amp Pickling Salt 3 Ibs green and or yellow wax beans trimmed and cut into jar length pieces PACK beans dill and garlic in jars leaving 1 2 inch headspace at the top LADLE hot liquid over beans leaving 1 2 inch headspace REMOVE air bubbles Wipe rim Center lid on jar Apply band and adjust until fit is fingertip tight PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars Taub N PROCESS for 10 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial
4. H PEEL AND PIT peaches Leave peaches in halves or cut into slices if desired Treat fruit with 2 cups honey Ball Fresh Fruit to prevent browning 12 tsp whole allspice 3 3 4 tsp whole cloves 1 cup sugar 4 cups water COMBINE sugar water and honey Cook until sugar dissolves Add peaches in syrup one layer at a time and cook for 3 minutes 3 sticks cinnamon z e z PACK hot peaches into hot jars leaving 1 2 inch Ball Fruit Fresh optional headspace Add 1 2 tsp allspice 1 4 tsp cloves and 1 stick cinnamon to each jar TIP E A EEA AA 5 LADLE hot syrup over peaches leaving 1 2 inch To treat peaches and apples to headspace Remove air bubbles Wipe rim Center prevent browning combine 2 tsp lid on jar Apply band and adjust until fit is fingertip Ball Fruit Fresh with 3 Tbsp of water Toss cups of cut fruit in 6 tight mixture Make more Fruit Fresh e PLACE filled jars onto the canning rack in the canner mixture as needed to coat all cut of simmering water Place steaming amp diffuser rack peaches Or submerge cut fruit on top of jars in a mixture of 1 4 cup lemon juice and 4 cups water Ja PROCESS for 25 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting APPLESAUCE MAKES ABOUT 8 16 OZ PINTS 12 Ibs apples peeled cored 3 cups sugar optional quartered about 36
5. S 2 cups finely chopped onion 8 cups diced tomato 2 3 jalapeno peppers finely chopped 1 Tbsp ground cumin 6 quarts chicken stock 6 cups cooked shredded chicken Y2 cup freshly squeezed lime juice or more if desired Y2 cup chopped cilantro 1 PREHEAT oven to 425 F 2 COMBINE onions tomatoes jalapenos and cumin on a large rimmed baking sheet and roast for 20 30 minutes stirring occasionally until most of the moisture has evaporated and vegetables begin to turn brown at edges Transfer to pot of the Electric Water Bath Canner Multi Cooker and add the chicken stock shredded chicken lime juice and cilantro 3 TURN DIAL to MEDIUM HIGH and bring to a simmer Simmer for 10 minutes stirring occasionally NOTE Appliance will cycle on and off to maintain a consistent temperature SEASON to taste with salt pepper and additional lime juice 5 To SERVE crumble up a handful of tortilla chips into soup bowl TOP with soup and garnish with lime wedges sliced radishes shredded cheese chopped cilantro and hot pepper sauce a 1 ROASTED CARROT SOUP MAKES ABOUT 8 QUARTS 24 SERVINGS 8 Ibs carrots sliced and roasted 1 COMBINE roasted carrots onions and chicken 3 large onions sliced stock in pot of the Electric Water Bath Canner 4 Multi Cooker Turn dial to MEDIUM HIGH and and roasted bring to a simmer Simmer for 15 minutes stirring 7 quarts chicken or occasionally NOTE Appliance will
6. TECH Fresh Made Simple Electric Water Bath Canner Multi Cooker www freshpreserving com Use the freshTECH Automatic Jam amp Jelly Maker to prepare these great jam and jelly recipes See freshpreserving com for details MIXED BERRY JAM MAKES ABOUT 6 8 OZ HALF PINT JARS 4 cups crushed berries mix and match your favorites such as strawberries blueberries blackberries and or raspberries 4 Y2 Tbsp Ball RealFruit Classic Pectin 3 cups sugar 1 PREHEAT JARS according to instructions on page 8 of the accompanying User Manual COMBINE berries in an 8 quart saucepan Gradually stir in pectin Bring mixture to a full rolling boil that cannot be stirred down over high heat stirring constantly e ADD entire measure of sugar stirring to dissolve Return mixture to a full rolling boil Boil hard 1 minute stirring constantly Remove from heat Skim foam if necessary removing all air bubbles Wipe rims Center lids on jars Apply bands and adjust to fingertip tight e PLACE filled jars onto the canning rack in the canner of simmering water Place 4 LADLE hot jam into hot jars one at a time leaving 1 4 inch headspace and 6 steaming amp diffuser rack on top of jars e PROCESS for 10 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting For each of the following jams fol
7. ance Now water bath canning fresh delicious food is easier than ever before and with the Multi Cooker versatility it can steam veggies cook soups boil pasta make hot beverages and much more Be FICS TECH Fresh Made Simple 2014 Hearthmark LLC doing business as Jarden Home Brands All rights reserved Distributed by Hearthmark LLC doing business as Jarden Home Brands Fishers IN 46037 Hearthmark LLC is a subsidiary of Jarden Corporation NYSE JAH Gakk and Ball are trademarks of Ball Corporation used under license U S 1 800 240 3340 Hours of Operation Monday Friday 8 30a m 4 30p m EST Visit us online at www freshpreserving com for more exciting ideas entertaining tips and delicious recipes Connect with us Fi Ea D ballcanning Or for recipes or questions www freshpreserving com Rev 1 0 P N 143742 Printed in China Model FTWB 15 02
8. and consumed as prepared They are not to be processed as high acid water bath canning recipes Due to the design of the heating element browning meat and recipes containing high amounts of sugar milk or cream are not recommended in this appliance as burning or scorching may result 10 CHICKEN NOODLE SOUP MAKES ABOUT 7 QUARTS 28 SERVINGS 6 quarts chicken stock 4 large carrots sliced 3 stalks celery sliced 1 large onion finely chopped 6 cups cut up cooked chicken 11b wide egg noodles Chopped fresh parsley optional 1 COMBINE chicken stock carrots celery onion and bay leaves in pot of the Electric Water Bath Canner Multi Cooker Turn dial to setting MEDIUM HIGH and bring to a simmer 2 SIMMER for 15 20 minutes or until veggies are tender stirring occasionally H ADD the egg noodles and continue simmering for 10 minutes or until noodles are tender STIR in chicken and parsley simmer to heat through NOTE Appliance will cycle on and off to maintain a consistent temperature SEASON with salt and pepper and serve with crusty bread 4 TIP amp VARIATION Saut the veggies in butter or olive oil first to add savory depth of flavor Hearty Chicken and Rice Soup Saut 3 cups of sliced mushrooms in butter until golden brown Stir into soup and substitute rice wild rice or a combination for the egg noodles and simmer until tender CHICKEN TORTILLA SOUP MAKES ABOUT 8 QUARTS 24 SERVING
9. bel and freeze Cool drain and cut corn from cob Seal in plastic freezer bags or vacuum pack label and freeze VEGETABLE PREP BLANncH STORE Herbs Fresh Okra Parsnips and Turnips Potatoes Red White and Fingerling Peas Snow or Sugar Snap Peas Sweet Green or Garden Winter Squash Acorn Butternut and Pumpkin Zucchini and Summer Squash Tomatoes whole peeled for canning Wash drain and dry Remove stems and separate by size Wash peel and trim ends Slice dice or cut lengthwise Keep small potatoes whole and cut large potatoes as desired Trim tips and remove strings Wash and shell and wash again Peel and cut into evenly sized cubes Wash and slice Wash and core tomatoes Cut a small X in the bottom of each tomato Swish in boiling water for a few seconds until color brightens 3 5 minutes depending upon size 3 minutes 3 5 minutes depending upon size 2 minutes 2 minutes Until tender 3 minutes 30 60 seconds or until skins crack Run under cold water to stop cooking and dry on paper towels Portion and seal in plastic freezer bags Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer ja
10. consistent temperature 4 STIR in spinach and tortellini and simmer to heat through B To SERVE garnish with thinly sliced fresh basil and shaved Parmesan cheese IPE HEARTY BEEF STEW MAKES ABOUT 18 SERVINGS 6 Ibs beef chuck or eye round roast cut into 1 inch cubes 2 cloves garlic sliced 1 can 28 oz diced tomatoes 2 large onions chopped 6 stalks celery 3 bay leaves 2 cups red wine 1 cups beef broth Y4 cup Worcestershire sauce 1 Tbsp dried thyme 6 cups baby red potatoes halved 2 cups carrots sliced 1 HEAT vegetable oil in a roasting pan or large skillet and brown beef in batches Transfer beef to pot of the Electric Water Bath Canner Multi Cooker Add remaining ingredients except for the potatoes and carrots 2 TURN DIAL to MEDIUM HIGH and bring to a simmer stirring occasionally Reduce heat to MEDIUM cover and simmer for about 3 hours stirring occasionally and adjusting heat as needed NOTE Appliance will cycle on and off to maintain a consistent temperature 3 STIR in potatoes and carrots and continue cooking for an additional 45 minutes 1 hour or until meat shreds with a fork and vegetables are tender 13 FIREHOUSE CHILI FOR A CROWD MAKES ABOUT 20 SERVINGS 4 Ibs ground beef or turkey 1 BROWN ground beef in batches in large skillet 2 large onions chopped or Dutch oven Remove set aside and drain fat 2 green or red bell peppers if desired In same skillet saut onion and b
11. cycle on and off vegetable stock to maintain a consistent temperature Season to geupsplainGreekyoguit 9 taste with salt and black pepper _ e If you prefer a creamy texture PUREE soup with Tae tsb ground cumin a hand blender or process in batches with blender or food processor until smooth COMBINE yogurt with cumin in small bowl and serve with the soup SEASONAL VARIATION Roasted Squash or Pumpkin Soup Substitute peeled and diced squash or pumpkin for the carrots and stir in some grated ginger or curry to season it to your liking Feel free to use canned pumpkin if it s handy SUMMER MINESTRONE SOUP MAKES ABOUT 8 QUARTS 24 SERVINGS 2 large onions finely chopped 5 cups finely chopped carrots 3 stalks celery sliced 4 cans 16 oz kidney or cannelini beans rinsed and drained 8 cups diced tomatoes 6 quarts chicken or vegetable stock 12 cups baby spinach or arugula leaves 4 cups meat or cheese tortellini cooked and drained 1 PREHEAT oven to 425 F 2 LINE a large rimmed sheet pan with foil and brush with olive oil Toss onions carrots and celery on the sheet pan and roast for 35 minutes or until veggies are tender and golden brown stirring occasionally 3 e TRANSFER to pot of the Electric Water Bath Canner Multi Cooker and add beans tomatoes and chicken stock Turn dial to MEDIUM HIGH and bring to a simmer Simmer for 15 minutes stirring occasionally NOTE Appliance will cycle on and off to maintain a
12. e is slightly thickened REMOVE from heat and stir in lime juice and cilantro LADLE hot salsa into hot jars leaving 1 2 inch headspace and removing all air bubbles Center lid on jar Apply band and adjust until fit is fingertip tight PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars PROCESS for 20 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting ITALIAN STYLE PASTA SAUCE MAKES ABOUT 4 32 OZ QUARTS OR 8 16 OZ PINTS 16 Ibs fresh tomatoes blanched peeled and seeded OR 4 cans 28 oz chopped tomatoes Vs cup Ball Italian Style Pasta Sauce Mix MIX WELL BEFORE MEASURING 1 CHOP tomatoes and combine with Pasta Sauce Mix in Electric Water Bath Canner Multi Cooker pot TURN DIAL to setting MEDIUM HIGH and bring sauce to a simmer Simmer for 1 hour or until sauce thickens slightly stirring occasionally and adjusting heat as needed NOTE Appliance will cycle on and off to maintain a consistent temperature a 3 ENJOY sauce immediately over pasta or fresh preserve in Electric Water Bath Canner Multi Cooker PRESERVE To fresh preserve your Italian Style Pasta Sauce using the Electric Water Bath Canner Multi Cooker follow Instructions on pg 9 of the accompanying User Manual and use the guidelin
13. ell chopped pepper in batches if necessary until softened e dlovesgarlic chopped Transfer beef onion and peppers to pot of the Electric Water Bath Canner Multi Cooker and 3 Tbsp ground chili powder stir in remaining ingredients 2 Tbsp ground cumin 2 TURN DIAL to MEDIUM HIGH and bring to a simmer Simmer for about 45 minutes stirring occasionally to prevent burning Adjust heat as needed NOTE Appliance will cycle on and off 14 12 cup chopped pickled jalapeno peppers optional 12 cups diced tomatoes to maintain a consistent temperature or 3 28 oz cans diced tomatoes 3 To SERVE garnish with sour cream shredded cheese chopped cilantro hot pepper sauce and 3 cups corn kernels crumbled tortilla chips fresh or frozen 4 cans 15 5 oz kidney TIP black or pinto beans rinsed and drained To make Smoky Chipotle Firehouse Chili substitute chipotle chili powder for the regular ground chili powder or use chopped Salt and pepper to taste chipotle chili peppers in adobo for a really authentic smoky kick SOUTHERN STYLE PULLED PORK MAKES ABOUT 24 SERVINGS 2 large onions sliced 10 Ibs b k i ARRANGE sliced onions evenly in the pot of the Soe ace Electric Water Bath Canner Multi Cooker and h inks layer pork on top Combine remaining ingredients alge ony and pour over pork Cover and turn dial to 12 cups ketchup MEDIUM HIGH 5 whole garlic cloves 2 SIMMER for 3 4 hours or until pork is very tend
14. er and shreds to the touch NOTE Appliance will cycle on and off to maintain a consistent temperature Y4 cup brown mustard Remove pork from the pot with a slotted spoon and set aside until cool enough to handle Transfer sauce to a large bowl or measuring cup and set aside 1 cup cider vinegar Ya cup honey 1 ea as 3 SHRED pork and return to pot Add sauce gradually y to pork to moisten to desired consistency Turn dial Y4 cup Worchestershire to MEDIUM LOW to reheat pork for serving Sauce 4 SERVE if desired on rolls or over hot cooked rice 1 4 cups chicken stock Top with your favorite coleslaw 14 MULLED APPLE CIDER MAKES ABOUT 24 SERVINGS 3 gallons apple cider ing 1 POUR apple cider and pomegranate juice into 8 O2 POMEJrANNEJUEE the pot of the Electric Water Bath Canner Multi optional Cooker Turn dial to MEDIUM HIGH 2 tsp ground nutmeg 2 Once warm ADD the nutmeg and stir until blended aos star anise 3 PLACE cheesecloth bag with spices and cinnamon 6 whole cinnamon sticks sticks into the cider 6 allspice berries 4 ADD 6 7 strips orange zest to cider Let simmer on MEDIUM stirring occasionally for 15 20 minutes NOTE Appliance will cycle on and off to maintain 6 whole cloves a consistent temperature Cheesecloth place allspice Be TURN DIAL down to LOW and serve star anise and cloves into a cheesecloth bag QUICK TIP 1 large orange Remove the pulp from orange used in zesting a
15. es below 1 TRANSFER sauce to large stockpot and return to a simmer on the stove 2 THOROUGHLY CLEAN the Electric Water Bath Canner Multi Cooker pot refill pot with water and PREHEAT JARS see page 8 LADLE hot sauce into hot jars leaving 1 2 inch headspace m PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars 5 PROCESS for 65 minutes see page 9 In order to effectively and safely process jars the dial must remain at the CANNING setting HEARTY BOLOGNESE SAUCE SAUCE VARIATIONS CREAMY VODKA SAUCE Saut a finely diced onion in olive oil or butter until very tender Add 1 4 cup of vodka and continue simmering until almost dry and alcohol has cooked off Stir in 1 quart jar of Italian Style Pasta Sauce and simmer for 5 10 minutes to heat through Remove from heat and stir in 1 4 cup of heavy cream Serve over penne pasta with lots of grated cheese Brown 1 Ib of ground beef in a large skillet Remove beef drain fat and set aside In same skillet saut a chopped onion carrot and stalk of celery until softened and golden brown Return meat to skillet and stir in 1 quart jar of Italian Style Pasta Sauce and simmer for 10 minutes Stir in 1 2 cup of frozen peas and simmer for an additional 5 minutes BREAD amp BUTTER PICKLES FOR EVERY 2 QUARTS OF PICKLES 3 12 Ibs pickling cucumbers about 14 small to medium
16. ilets Fresh or previously frozen and thawed Lobster Whole Scallops Shrimp Season chicken and place on foil or parchment that has been brushed with melted butter or oil Scrub well and wash to remove any sand and seaweed Arrange live crabs evenly on steaming amp diffuser rack and layer as needed Clean and rinse crab Place fillet on foil or parchment that has been brushed with melted butter or oil Place live lobsters into steaming amp diffuser rack Do not crowd Rinse and dry scallops trim off tough side muscle sea scallops Thaw and rinse thoroughly peel if desired 20 minutes per pound of chicken Steam until shells just open 10 20 minutes or until crabs turn bright orange 15 20 minutes or until crabs turn bright orange 8 10 minutes per 1 inch of thickness or until fish turns opaque and flakes with a fork 10 minutes per 1 Ib lobster then 2 minutes per 1 4 Ibs above 1 Ib 3 4 minutes depending upon size of scallops 3 4 minutes per Ib medium sized Cook until shrimp turn pink and firm 17 BLANCHING Blanching is a crucial step in preparing vegetables for freezing or preparing to pur e into sauce Follow the detailed directions for blanching provided on page 10 of the accompanying User Manual and use the prep and timing guidelines below VEGETABLE CO STORE 18 Artichokes Asparagus Beans Green and Yellow Wax Beets whole Broccoli Cauliflower B
17. low the method for Mixed Berry Jam just use the quantity of fruit and other ingredients specified in the variations STRAWBERRY JAM MAKES ABOUT 8 8 OZ HALF PINT JARS 5 Ys cups crushed strawberries 6 Tbsp Ball RealFruit Classic Pectin 6 24 cups sugar STRAWBERRY RHUBARB JAM MAKES ABOUT 6 8 OZ HALF PINT JARS 2 cups crushed strawberries 2 cups chopped rhubarb 6 Tbsp Ball RealFruit Classic Pectin 5 2 cups sugar APRICOT OR PEACH JAM MAKES ABOUT 8 8 OZ HALF PINT JARS 5 Ys cups pitted peeled and finely chopped fresh apricots or peaches 6 Tbsp Ball RealFruit Classic Pectin 6 74 cups sugar GRAPE JELLY MAKES ABOUT 8 8 OZ HALF PINT JARS 6 cups Concord grape juice 8 Tbsp Ball RealFruit Classic Pectin 6 74 cups sugar 1 PREHEAT JARS according to instructions on page 8 of the accompanying Nw A WwW N User Manual POUR grape juice into a large saucepan Gradually stir in Ball RealFruit Pectin Bring mixture to a full rolling boil that cannot be stirred down over high heat stirring constantly ADD entire measure of sugar stirring to dissolve Return mixture to a full rolling boil Boil hard 1 minute stirring constantly Remove from heat Skim foam if necessary LADLE hot jam into hot jars one at atime leaving 1 4 inch headspace and removing all air bubbles Wipe rims Center lids on jars Apply bands and adjust to fingertip tight PLACE filled jars onto the canning rack in the canner
18. medium Tbsp l monj ic 1 cup water 1 PREHEAT JARS according to instructions on page 8 of the accompanying User Manual 2 COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan Bring to a boil over medium high heat Reduce heat and boil gently stirring occasionally for 15 20 minutes or until very tender Remove from heat and let cool slightly TRANSFER apples working in batches to a food mill or a food processor fitted with a metal blade and pur e until smooth boil over medium high heat stirring frequently Maintain a gentle boil over low heat while filling jars e LADLE hot applesauce into hot jars leaving 1 2 inch headspace Remove air bubbles 4 RETURN apple pur e to saucepan Add sugar if desired and lemon juice Bring to a 6 Wipe rim Center lid on jar Apply band until fit is fingertip tight e PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars 7 PROCESS for 20 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting 5 Discover how to make delicious tomato based sauces and salsas and of course you can add omit or adjust the spices to perfectly suit your tastes FRESH TOMATO SALSA MAKES ABOUT 8 8 OZ HALF PINT JARS 7 cups diced seeded peeled and cored tomat
19. nd thinly slice for added flavor and presentation HOT HOLIDAY FRUIT PUNCH MAKES ABOUT 24 SERVINGS 3 64 oz bottles of cranberry cranberry grape 1 POUR cranberry juice pineapple juice and water cranberry apple or cranberry into the pot of the Electric Water Bath Canner raspberry juice Multi Cooker Turn dial to MEDIUM HIGH 3 64 02 bottles of 2 Once warm ADD the honey and stir until blended pineapple juice 3 ADD the cloves cinnamon sticks and the orange slices 4 SIMMER on MEDIUM stirring occasionally for 15 20 minutes NOTE Appliance will cycle on 4 cups water 1 cups honey more or less as desired 4 tsp whole cloves tied ina and off to maintain a consistent temperature small bundle of cheesecloth or paper coffee filter 5 TURN DIAL down to LOW and serve 6 cinnamon sticks MAKE IT SPECIAL 2 oranges sliced thin Add an extra holiday kick with a splash of rum or vodka to your glass of warm punch 15 STEAMING Steam your favorite foods in the Electric Water Bath Canner Multi Cooker Simply follow the detailed directions provided on page 10 of the accompanying User Manual and use the timing guidelines below 16 Artichokes Asparagus Beans Green and Yellow Wax Beets whole Broccoli Cauliflower Brussels Sprouts Carrots Corn Fennel Okra Parsnips Potatoes Red White and Fingerling Snow Peas Sugar Snap Peas Winter Squash Acorn Butternut Pumpkin S
20. oes about 5 Ibs or 15 medium 6 green onions sliced 2 jalapeno peppers diced 4 cloves garlic minced Ye cup vinegar 2 Tbsp lime juice 2 Tbsp minced cilantro 2 tsp salt 1 2 PREHEAT JARS according to instructions on page 8 of the accompanying User Manual COMBINE all ingredients in a large saucepot and heat to a boil Reduce heat and simmer 15 minutes LADLE hot salsa into hot jars leaving 1 2 inch headspace Remove air bubbles Wipe rim Center lid on jar Apply band and adjust until fit is fingertip tight PLACE filled jars onto the canning rack in the canner of simmering water Place steaming amp diffuser rack on top of jars PROCESS for 20 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting SALSA VERDE MAKES ABOUT 8 8 OZ HALF PINT JARS 3 Ibs tomatillos or green tomatoes cored and finely chopped 1 large white onion finely chopped 1 large jalapeno pepper minced 6 cloves garlic minced 2 Tbsp sugar 1 tsp salt Ye cup lime juice Y4 cup chopped cilantro 1 2 O a PAU PREHEAT JARS according to instructions on page 8 of the accompanying User Manual COMBINE tomatillos onion jalapeno garlic sugar and salt in a large saucepan and heat to a boil Simmer over medium heat for 20 minutes stirring occasionally until vegetables are very tender and mixtur
21. of simmering water Place steaming amp diffuser rack on top of jars PROCESS for 10 minutes according to instructions on page 9 of the accompanying User Manual In order to effectively and safely process jars the dial must remain at the CANNING setting For the following two jelly recipes follow the method for Grape Jelly just use the quantity of juice and other ingredients specified in the variations For the Apple Jalapeno Jelly follow cooking instructions below and process using same method as Grape Jelly APPLE JELLY MAKES ABOUT 8 8 OZ HALF PINT JARS 8 cups apple juice 8 Tbsp Ball RealFruit Classic Pectin 6 2 4 cups sugar POMEGRANATE JELLY MAKES ABOUT 6 8 OZ HALF PINT JARS 3 Y2 cups pomegranate juice 6 Tbsp Ball RealFruit Classic Pectin 5 cups sugar APPLE JALAPENO JELLY MAKES ABOUT 8 8 OZ HALF PINT JARS 5 cups finely chopped jalapenos 1 cups apple juice Ya cup lime juice 6 Tbsp Ball RealFruit Classic Pectin 6 74 cups sugar COMBINE jalapeno peppers apple and lime juices and Pectin in large saucepan Bring to a boil over high heat stirring constantly Add sugar stirring until dissolved Return to a full rolling boil Boil hard 1 minute stirring constantly Remove from heat Skim foam if necessary 4 HONEY SPICED PEACHES MAKES ABOUT 3 32 OZ QUARTS 8 Ibs peaches about 24 small i PREHEAT JARS according to instructions on page 8 of the accompanying User Manual 2 WAS
22. paghetti Zucchini and Summer Squash Trim stem and top of leaves Add cup lemon juice to steam water Trim bottom of stems leave whole or cut into 1 inch pieces Trim off ends Wash thoroughly and trim tops leaving all but 1 inch of top Trim off leaves and ends of stems Cut as desired Cut off stem ends and cut in half if desired Peel and slice If using baby cut carrots leave whole Husk and remove silk Trim off tops and tough outer stalks Cut into quarters Trim tips Leave whole or cut into slices Peel and trim ends Leave whole or slice Keep small potatoes whole and cut large potatoes as desired Trim tips and remove strings Trim tips and remove strings Slice or cook in halves with seeds removed 1 2 inch slices or cut into cubes 30 minutes or until stem is fork tender and leaves pull off easily 4 6 minutes or until crisp tender 10 12 minutes or until crisp tender 1 hour or until tender 8 10 minutes or until crisp tender 10 12 minutes or until tender 10 12 minutes or until tender 6 8 minutes or until crisp tender 13 15 minutes or until crisp tender 8 10 minutes or until tender 12 14 minutes or until tender 15 20 minutes or until tender 3 4 minutes or until crisp tender 4 5 minutes or until crisp tender 13 minutes or until tender 5 minutes or until tender Chicken Breasts Clams Mussels or Oysters Crab Blue Crab Dungeness Fish F
23. rs bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool in ice water and slip off skins 19 READ THIS FIRST Y Ensure all parts and reference materials are included in the box Appliance pot detachable base lid canning rack steaming amp diffuser rack power cord User Manual and Recipe Guide Y Take some time to thoroughly read and understand the User Manual Y Notice the Unique Nesting Design with the detachable base for easy cleaning and storage Y Register your appliance at www freshpreserving com IMPORTANT INFORMATION e New electrical appliances will often emit an odor or mild smoke upon initial use This is normal it should end after first use and will not affect performance of the appliance Always fill the pot with recommended amount of water or liquid first then add canning jars or other ingredients When in use the exterior walls of the pot become very hot to the touch Always use the silicone handles All your favorite high acid water bath canning recipes can be used See the Recipe Guide included with your appliance the Ball Blue Book Guide to Preserving and www freshpreserving com for more great recipes Enjoy the simple convenience of your new appli
24. russels Sprouts Carrots Corn on the cob Corn Kernel Trim stem and top of leaves wash in cold water Trim bottom of stems cut into even lengths to fit into freezer containers Trim stem and cut into 2 4 inch lengths to fit in freezer containers Leave 2 inch stem and tap root wash thoroughly Trim off leaves and ends of stems Cut into evenly sized pieces Trim off coarse outer leaves and stems Peel and slice If using baby cut carrots leave whole Husk remove silk and wash Husk remove silk and wash 7 minutes 2 3 minutes depending upon size 3 minutes Until tender 3 4 minutes depending upon size 4 5 minutes depending upon size 10 12 minutes or until tender 6 10 minutes depending upon size 5 6 minutes Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack label and freeze Cool Drain Seal in plastic freezer jars bags or vacuum pack la
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