2 (20 oz.) cans crushed pineapple, lightly drained 2 (3-ounce) pouches liquid pectin. 5 cups sugar 1 cup chopped roasted macadamia nuts

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1 Coconut-Pineapple Conserve (Makes about 7 half-pint jars.) 2 (20 oz.) cans crushed pineapple, lightly drained 2 (3-ounce) pouches liquid pectin ¼ C. bottled lemon juice 1 ¼ cups shredded or flaked coconut 5 cups sugar 1 cup chopped roasted macadamia nuts In an 8-quart stainless steel pan, combine the pineapple and lemon juice. Gradually stir in the sugar. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, 1 minute. Remove the pan from the heat. Stir in the coconut and macadamia nuts. To prevent floating fruit, allow the conserve to cool for 5 minutes before filling the jars. Gently stir the conserve to distribute the fruit. Ladle the conserve into hot jars, leaving 1/4- inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in water bath for 10minutes, pint jars for 15 minutes. Orange Marmalade (Makes about 6 half-pint jars.) 1 C. zested or thinly sliced orange peel 1 C. water ½ C. strained orange juice ¾ C water 1/8 tsp. baking soda 2 ¾ C. finely chopped orange segments and juice 5 C. sugar ½ tsp. unsalted butter 1 (3 oz.) pouch liquid pectin In a small bowl, combine the peel and 1 cup water. Let soak for 10 minutes. Drain the peel and discard the water. In an 8-quart pan, combine the peel with the orange juice, 3.4 cup water and baking soda. Over medium-high heat, bring to a full boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the fruit. Cover and simmer 10minutes more. Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

2 To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/8 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 F water bath for 10 minutes. Grape Jelly (Makes six half-pints.) 2 cups bottled grape juice 1 pouch liquid pectin 3 ⅔ cups sugar Half-fill water bath canner with hot water; place it on the heat and let it come to a boil while preparing jelly. Heat the juice and sugar to a full rolling boil in a large kettle. Stir in the liquid pectin and boil exactly 1 minute, stirring constantly. Remove from heat and allow cooling for about 5 minutes. Skim any foam from the jelly. Pour jelly into clean jars to within ¼ inch of the top of the jar using a canning funnel. Wipe the sealing edge of the jar so it is clean. Quickly apply the hot lid and ring and tighten. Process for 10 minutes (when water begins to boil again, start timing) in a boiling water bath. Raspberry Jam 5 cups raspberries and juice 7 cups sugar 1 box powdered pectin (Makes eight half-pints.) Half-fill water bath canner with hot water; place it on the heat and let it come to a boil while preparing jam. Crush the raspberries with a potato masher. Mix the raspberries and pectin and heat to boiling, stirring constantly. Add the sugar all at once and stir until dissolved. Continue stirring gently until the mixture comes to a full rolling boil that cannot be stirred down. Start timing for 1 minute and stir constantly while it continues to boil. Remove from heat. Skim any foam from the jam, and carefully ladle the jam into clean jars using a canning funnel. Fill jars to within ¼ inch of the rim. Wipe the rim with a clean, damp cloth. Quickly apply the lid and fasten with a ring. Process for 10 minutes (when water begins to boil again, start timing) in a boiling water bath.

3 Frozen Strawberry Jam (Makes six half-pints.) 2 (10-ounce) packages frozen strawberries 1 pouch liquid pectin 3 ⅓ cups sugar 2 teaspoons lemon juice Thaw berries completely; stir in sugar and lemon juice. Be sure the sugar is completely dissolved (warm the berries slightly, if needed). Stir in the pectin very thoroughly (3 minutes of stirring suggested). Pour into jars and cover tightly. Store in the refrigerator in tightly covered jars for a maximum of six weeks. Pears (Makes 2 pints.) 2 pounds pears 1 ½ cups water ⅔ Cup sugar lemon juice Combine the water and sugar and heat to simmering. Keep warm in a covered saucepan while preparing the pears. Half fill a water bath canner with hot water, place it on the heat, and let it come to a boil while preparing the pears. Wash, pare (peel as thin a peel as possible with a sharp paring knife or a potato peeler), and quarter the pears. Place them in a container containing lemon juice and water; ¼ teaspoon lemon juice to 1 cup water. When all pears are ready, transfer the pears to the warm syrup and boil gently for 5 minutes. Pack pears in jars neatly. Pour hot syrup over the fruit, leaving ½ inch of headspace over both the fruit and the syrup. Use a plastic spatula to release air bubbles from within the jar. Place the jars in a rack for the water bath canner as soon as each one is ready. When all the jars are ready, slowly lower the rack of jars into the hot water. The water should be one to two inches above the tops of the jars. When the water begins to boil again, start timing the processing for 25 minutes. When the processing time is completed, remove the jars from the canner, and place them on a clothcovered counter.

4 Tomatoes Whole without added liquid (Makes 2 wide-mouth pints) 3 to 4 pounds of ripe tomatoes 2 tablespoons lemon juice Half-fill a water bath canner with hot water, place it on the heat, and let it come to a boil while preparing the tomatoes. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Remove jars from water and place 1 tablespoon of lemon juice in each. Fill jars with raw tomatoes, leaving ½ inch headspace. Press tomatoes into the jars until spaces between them fill with juice, using a rubber spatula to release air bubbles. Wipe rim of jar, place a prepared lid in place, and fasten it with a ring which is tightened securely by hand. Use a pressure canner; 35 minutes. Chili Salsa (Makes 3 to 4 pints.) 2½ pounds tomatoes ½ cup vinegar 1 pound mild chili peppers, chopped 1½ teaspoon salt 1 jalapeno pepper, chopped ¼ teaspoon pepper ½ pound onions, chopped Caution: Wear rubber gloves when handling chili peppers. Half-fill a water bath canner with hot water, place it on the heat and let it come to a boil while preparing the salsa. Wash tomatoes. Dip in boiling water for 30 to 60 seconds, and then dip in cold water. Slip off skins and remove cores. Coarsely chop the tomatoes and combine with the chopped peppers, onions and remaining ingredients. Heat to a boil and simmer for 10 minutes. Fill jars, leaving ½ inch headspace. Wipe off the rim, place a prepared lid on each jar, and fasten securely with a ring. Process pints for 20 minutes (Start timing when the water begins to boil again.) in a boiling water bath.

5 Dehydrating: Apples: Pare, core and cut 3/8 thick Pre-treat (lemon juice or ascorbic acid solution Average drying time: 4-10 hours Bananas: Peel, cut in 3/8 slices Pre-treat (lemon juice or ascorbic acid solution) Average drying time: 6-12 hours Fruit Leather: Strawberry: 3 cups chopped = 1 ½ cups puree Pre-treatment not required If desired, strain to remove seeds Pour 1/4 thick Spread evenly to ensure leather dries at same rate Average drying time: 4-8 hours Applesauce: If desired run through blender (not necessary) Pour 1/4 thick Average drying time: 4-8 hours Freezing: Apples: Wash, peel, and core. Slice medium apples into twelfths, large apples into sixteenths. To prevent darkening: o Treatment #1: Slice apples into a solution of 2 tablespoons salt to a gallon water. Hold in this solution not more than minutes. Drain. o Treatment #2: Slice apples into a solution of fruit fresh- follow the directions on the product. Carrots: Remove tops, wash and peel. Leave small carrots whole. Cut others into cubes, slices or lengthwise strips. Blanch, cool and drain. Celery: Wash, drain, cut in small dices. Place on tray and freeze. When frozen put into bags/containers. Green Pepper: Wash, cut, and remove seeds. Cut into desired pieces. Freeze.