There are several things that you can do with mason jars besides the obvious (store food, drink out of them and recycling them).  Here is a list of simple home projects to re-use and re-purpose mason jars.

 

1.

A mason jar, some wire,  sand, tea light candles and about 15 minutes will create lanterns to help make your patio or porch into a beautiful outdoor space.

 

2.

 

See how the CSI Project create a vintage look to turn mason jars into pots and vases for your herbs and fresh flowers.

 

3.

Feel like you are running out of space?  Check out this simple wall storage project to help you get organized!

 

4.

You can buy this premade on Etsy, or give it a shot yourself here!

 

5.

Fruit jam + cocktails = Your day just got more refreshing! Find out how to make this here.

 

6.

Mason jar lantern version number 2.  Get it here at this Etsy shop or try it yourself!

 

7.

Mason Jar chandelier, a little bit down home country a little bit hipster chic, call it what you want but it looks amazing!

 

So what are you waiting for?  Go dig out some mason jars and make something!

 

Peach Cilantro Salsa

Recipe from the book “Canning For A New Generation”

 

Ingredients:

6 pounds ripe peaches, pitted

6 oz sweet onion

3 oz red bell pepper

6 jalapenos, seeded with membranes removed

1 teaspoon red pepper flakes

2 Tablespoons sugar

2 Tablespoon salt

1/4 cup cider vinegar

1/2 cup lime juice

1/2 cup cilantro, chopped

1/2 cup mint, chopped

 

Preparations:

1. Chop peaches, onion, bell pepper, and jalapenos in food processor.
2. Add all ingredients except cilantro and mint to a large pot and bring to a boil.
3. Reduce heat and simmer for 30 minutes or until onion is tender and peaches are easily mushed on side of pot.
4. Stir in cilantro and mint.
5. Ladle into sterile jars and process in water bath.

 

Makes about 12, 8 oz. jars

 

 

Preparation:

1 Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.

2 Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.

3 Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.

4 Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.

5 Rinse produce, then prepare as recipe directs.

Filling Jars:

1 Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn’t completely full, let cool, then serve or chill; do not process.

2 Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.

3 Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don’t force.

Processing Jars:

1 Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.

2 Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don’t tighten rings. Cool completely at room temperature. You may hear a “ping” as jars form a seal.

3 Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn’t (you can still eat the food ― chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.

 

Information from Sunset Magazine

 

Picante Sauce

Makes approximately 34, 8 oz. Jars of picante

Ingredients:

1 1/2 gallon (or 192 oz) ripe tomatoes, peeled

3 large onions

8 bell peppers

1 quart jalapenos

1 Tablespoon Garlic Powder

3 Tablespoon Salt

1 Tablespoon Pepper

1 Tablespoon Cumin

1 Tablespoon crushed red pepper flakes

1 teaspoon Paprika

1 teaspoon Chili Powder

2 Tablespoon Sugar

1 Tablespoon Oil

1/2 cup Vinegar

Preparation

1. Chop onions, bell peppers, and jalapenos in food processor.
2. Hand chop tomatoes and drain excesses liquid for chunky salsa. For  amore liquid salsa, tomatoes can be chopped in food processor.
3. Mix the rest of the ingredients with the tomatoes and the bell pepper mixture in a large pot and bring to a rolling boil.
4. Reduce heat, simmer for 20 minutes.
5. Seal in sterile jars and enjoy!

 

 

*Photo from 33 Shades of Green Blog

 

 

 

 

 

 

A Great recipe for Strawberry Raspberry Jam from Sunset Magazine

• YIELD: Makes 4 jars (8 oz. each)
• COOK TIME: 25 MINUTES

Ingredients:

2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled “For less or no sugar needed recipes”
1 1/4 cups sugar, divided
1 1/2 cups coarsely mashed strawberries (from 1 lb. fruit)
1 1/4 cups coarsely mashed raspberries (12 oz.)
1 1/4 cups unsweetened berry juice blend*
1 1/2 tablespoons lemon juice
1/4 teaspoon butter (prevents foaming)

Preparation:

1. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.
2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.

 

The sun is shining, the rain fell and the vegetables are growing!  A short walk through your backyard farm will show you that vegetables don’t just appear at your local grocery store.  The recent rain mixed with sunshine and heat have helped plants grow quite a bit and you should be seeing signs of vegetables appearing.  Harvesting your own vegetables and herbs is one of the most rewarding and satisfying feelings one can have as a backyard farmer…what are you waiting for?! So, when is a vegetable ready to be picked? Tomato: Tomatoes will turn a slightly yellow to light orange color.  Pick only the tomatoes that are yellow or light orange and place them in a windowsill to finish ripening.  Tomatoes are ready to eat when they have a deep red color. Pepper: Pick the peppers as soon as they are usuable to have a greater yield. Eggplant: Eggplants will have a dark and shiny skin.  Harvest eggplants when they are between 4 – 6 inches and still have a glossy shine on the skin.  The vegetable is overripe when the skin becomes dull. Squash: Squash should be picked while the skin is still soft and tender.  Squash is a very fast growing vegetable so once the vegetable is visible, check on it daily and harvest before it the flesh becomes hard and seeds ripen.  A general rule is to harvest before the squash becomes 8 inches long. Okra: Cut Okra just below the pod when they are 2 – 3 inches long.  Okra will become hard and have a woody texture if left on the plant for too long. Basil: You may cut the plant just above the 2nd set of leaves once a month or cut less of the stem closer to the top of the plant more frequently. Mint: cut or pick leaves as needed, you may cut whole vines as well but never strip the plant of all its leaves in one harvest.

Follow on Twitter Forward to a Friend Recipes: “My plants produced vegetables…now what?” Each month we will share some delicious seasonal recipes, enjoy! Pepper: Stuffed Jalapenos Tomato: Tomato Basil Soup Eggplant: Eggplant Pomodoro Pasta Okra: Okra and Tomatoes Stew Mint: Mint And Parsley Pesto Next Month: Drying and Canning Veggies!