Grandma Rosie's Texas Home
• Sat 30 May 2009 - Vintage Jelly & Jam Making Tips: Timeless Wisdom..TIPNUT
TIPNUT is my favorite newsletter bar none! If you don't get this great email you should. 
Vintage Jelly & Jam Making Tips: Timeless Wisdom
Posted By TipNut On May 29, 2009
Most of these tips come from a vintage booklet published in the 1940’s giving advice to homemakers on a variety of topics, others I’ve snipped from vintage articles. The Timeless Wisdom collection is a regular feature on Tipnut where we take a look back at the techniques and advice given to homemakers decades ago–many are still quite useful for today!
Vintage Jelly & Jam Making Tips
- A vegetable brush is just the thing to remove scum from jelly. Try it.
- Jelly which turns to sugar makes a delicious syrup for waffles or pancakes by adding 1/2 glass of water to 1 glass of jelly and heating just enough to dissolve.
- Jam or jelly that is hard or sugary will be like new if you leave it in a warm oven until the sugar softens.
- To Harden Jelly: After jelly glasses have been filled and allowed to cool and still the jelly has not hardened, place the glasses in a pan of cold water and set in the oven, allow them to cook until stiff.
- Strong, dark colored jelly results from the long cooking.
- Jellies made from frozen berries are superior to those made from fresh fruit. The freezing and thawing break down the cells of the fruit and allow the natural colors to dissolve in the juice.
- You can make jelly much clearer and more attractive looking by straining the fruit and juice through a flour sifter. It saves a lot of time and effort too.
- For the clearest of jellies, do not squeeze the jelly bag when extracting the juice. The juice yield will be less, but very clear.
- Jelly is improved if in place of water, it is made with juice left over from either dried or fresh fruit.
- To economize on sugar when making jam, let the fruit boil for about 10 minutes before adding sugar. Only about 1/2 of the usual amount of sugar will be needed.
- Reliable Jelly Test: Dip a silver fork into the boiling jelly, and if it fills in between tall the tines of the fork the jelly is done. If not, cook a little longer until it fills in between the tines instead of dripping through.
- In determining when the jellying point has been reached, place some of the jelly on a cold plate and draw a path through it with the point of a spoon. If the path stays without the jelly running together, the jellying point has been reached.
- If you put a teaspoon of butter in cold juice before you boil jelly you will not have a scum on the jelly.
- To prevent jam from burning: When making jam or marmalade, rub the bottom of preserving pan with a little oil or butter. This prevents burning and keeps the jam clear.
- Too much sugar is the most frequent cause of jelly failure.
- Juice which does not have a tart taste is not acid enough and needs lemon juice added to it, about 1 tablespoon per cup of juice.
- Use equal parts of ripe and slightly under-ripe fruit for best flavor when making jelly.
- Use hard-ripe fruits when not adding pectin; use fully ripe fruits if using pectin. Apples, currants, crab apples, grapes and sour plums do not need added pectin.
- For freshness of flavor: To have jellied fruit products at their best, make up only the quantity that can be used within a few months; they lose flavor in storage.
- When making jelly and jam, hang a piece of string over the edges of the glass before pouring in paraffin. This makes it easier to remove paraffin when opened for table use.
- Jellies can easily be sealed in the glasses by putting small pieces of paraffin in the bottom of the glass and pouring the hot jelly over it. The paraffin melts, rises to the surface and seals the glass perfectly.
Don’t miss this list of free canning jar labels [1] and this tutorial showing you how to make your own: How To Make Personalized Labels [2].
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• Tue 19 May 2009 - Canning Time Again..Free Printable labels
• Fri 2 Jan 2009 - Preserved Lemons
This came in my inbox. Something very different! 
Preserved Lemons
Paula Wolfert
Couscous and Other Good Food from Morocco
Makes 5 preserved lemons
Preserved lemons, sold loose in the souks, or markets, are one of the
indispensable ingredients of Moroccan cooking, used in fragrant lamb
and vegetables tagines, recipes for chicken with lemons and olives,
and salads.
Their unique pickled taste and special silken texture cannot be
duplicated with fresh lemon or lime juice, despite what some food
writers have said.
In Morocco, they are made with a mixture of fragrant-skinned doqq and
tart boussera lemons, but I have had excellent luck with American
lemons from Florida and California.
If available, use Meyer lemons.
The important thing in preserving lemons is to be certain they are
completely covered with salted lemon juice. With my recipe, you can
use the lemon juice over and over again.
(As a matter of fact, I keep a jar of used pickling juice in the
kitchen, and when I make Bloody Marys or salad dressings and have a
half lemon left over, I toss it into the jar and let it marinate with
the rest.)
Sometimes you will see a sort of lacy, white substance clinging to
preserved lemons in their jar; it is perfectly harmless, but should be
rinsed off for aesthetic reasons just before the lemons are used.
Preserved lemons are rinsed, in any case, to rid them of their salty
taste. Cook with the thick peels; marinate with the pulp, if desired.
Thin-skinned lemon peels are best as a garnish.
If using lemons with a thick peel, soften it by soaking in lukewarm
water for 3 days, changing the water daily.
5 lemons
1/4 cup salt, more if desired
Freshly squeezed lemon juice, if necessary
Quarter the lemons starting at the top to within 1/2-inch of the
bottom, sprinkle salt on the exposed flesh, and then reshape the fruit.
Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push them down, adding more salt, and lemon
juice, if needed.
Press down the lemons to release their juices and to make room for the
remaining lemons. (If the juice released from the squashed fruit does
not cover them, add freshly squeezed lemon juice—not chemically
produced lemon juice or water.)
Leave some air space at the top of the jar before sealing.
Let the lemons ripen for 30 days in a warm place, shaking the jar
often to distribute the salt and juice.
To use, rinse the lemons as needed under running water, removing and
discarding the pulp, if desired.
NOTES:
There is no need to refrigerate after opening. Preserved lemons will
keep up to a year, and the pickling juice can be used two or three
times over the course of a year.
One caveat:
Do not put your fingers into the brine. Use a wooden spoon to remove
lemons as needed
These cannot be "canned" per se. They MUST be refrigerated and only
have a shelf life of six months.
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• Tue 11 Nov 2008 - Dutch Apple Preserves
Dutch Apple Preserves
1 pound Granny Smith Apples, 3 to 4 apples
1/2 cup golden raisins
1 1/2 cups water
1/4 cup bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
4 1/2 cups sugar
1 cup light brown sugar
1/2 teaspoon margarine
1 pouch fruit pectin
Wash 6 to 8 ounce, 1/2 pint jars and screw bands and set aside. Wash
and prepare lids according to manufacturers directions. Cut open
pectin pouch, stand upright in a cup and set aside.
To prepare fruit mixture: Peel and core apples, finely chop. In a
medium bowl combine apples, raisins, and water. Measure 3 1/2 cups of
apple mixture into a 6 to 8 quart saucepan. Stir in lemon juice,
cinnamon, and allspice.
Add sugar and margarine to apple mixture. Margarine reduces foaming
during boiling. Bring to a boil over high heat, stirring constantly.
Bring to a full rolling boil. (A full rolling boil is one that
continues to bubble while you are stirring.)
Quickly add pectin, stir. Return mixture to a full rolling boil and
boil hard for exactly 1 minute, stirring constantly. Remove from heat
and continue to stir for 15 seconds longer. Skim off any foam with a
metal spoon.
Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and
threads with damp clothe.
Cover with two-piece lids. Process in boiling water bath canner for 10
minutes. Remove jars and cool completely before checking seals. Check
seals. Label and date.
Makes 6, 1/2 pint jars.
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• Fri 19 Sep 2008 - Purple Pea Hull Jelly (from The Joy of Canning e-book)
Well, I never! I'll have to try this. Doesn't sound like something you would make jelly out of!
Purple Pea Hull Jelly (from The Joy of Canning e-book)
4 cup juice from cooked pea hulls
5 cups granulated sugar
1 package Sure-Jell
Wash pea hulls well, using as many as you wish. Cover with water. Boil until tender. Drain juice through several thicknesses of cheesecloth. Add Sure-Jell to measured juice. Bring to a boil. Add sugar and bring to a boil that can't be stirred down. Boil for 10 minutes. Pour into hot jars and seal. |
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• Thu 18 Sep 2008 - Caramel Apple Jam
Caramel Apple Jam
6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Mix apples, water and butter. Cook over low heat, stirring, until
apples are soft (but not mushy).
Stir in pectin. Bring to a full boil, stirring constantly.
Add sugars, cinnamon and nutmeg. Return to rolling boil and continue
to boil, stirring constantly for 1 minute. Remove from heat; skim
foam.
Pour into hot jars leaving 1/4-inch headspace. Process in boiling
water bath for 10 minutes.
Yields 7 1/2 pints |
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• Wed 27 Aug 2008 - Strawberry and White Chocolate Spread
Strawberry and White Chocolate Spread
4 3/4 cups crushed strawberries
7 cups granulated sugar
3 squares bakers white chocolate, chopped up
1/4 cup lemon juice
1 package powdered fruit pectin
Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
and set aside.
Measure sugar and set aside.
In a large deep stainless steel saucepan, stir together prepared fruit,
lemon juice, ½ tsp butter or margarine to reduce foaming, and pectin. Over high heat,
bring mixture to a full rolling boil. Add all of the sugar and chocolate. Stirring
constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar leaving a 1/4 inch headspace. Using
Non metallic utensil, remove air bubbles and adjust headspace, if required, by adding
more jam.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes about 8 half pints |
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• Tue 19 Aug 2008 - Selecting Preparing and Canning Meat Chicken or Rabbit
Selecting Preparing and Canning Meat
Chicken or Rabbit
Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers.
Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.
Hot pack – Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired.
Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.
Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace.
Do not add liquid.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Without Bones: Hot and Raw
Jar Size Process Time 0- 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14
Style of Pack With Bones: Hot and Raw
Jar Size Process Time 0- 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Pints 65 min 11 lb 12 lb 13 lb 14 lb
Quarts 75 11 12 13 14
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Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Without Bones: Hot and Raw
Jar Size Process Time
0 - 1,000 ft Above 1,000 ft
Pints 75 min 10 lb 15 lb
Quarts 90 10 15 |
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• Sun 17 Aug 2008 - Green Tomato Relish
Green Tomato Relish
Here is a great recipe for using up the green tomatoes that you have left on the vines.
Ingredients
- 2 gallons (or) 16 cups green tomatoes, cut in pieces
- 1 qt. (or) 4 cups Onions, peeled and chopped
- 2 cups jalapeno peppers, seeded and chopped
- 1/2 gallon (or) 4 cups white vinegar
- 6 cups sugar
- 1 cup salt
Directions
Mix all together. Bring to a boil in a large pot. Fill canning jars, seal. Put into a water bath. Do not overcook. |
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• Sun 17 Aug 2008 - Green Chile Sauce
Green Chile Sauce
This recipe yields about 12 cups of green hot sauce. You may reduce quantities proportionally if you want to make a smaller batch.
Ingredients:
6 cups chopped hot green chile, seeded
1 clove garlic, minced
1 medium onion, coarsely chopped
1/8 teaspoon ground coriander
½ tablespoon red chile powder
½ teaspoon white pepper
½ teaspoon cumin powder
1 tablespoon salt
10 cups water
2 tablespoons cornstarch
1-½ cups water (for cornstarch)
In a large pan, combine the green chile pepper, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and the 10 cups water. Bring to a boil and cook, uncovered, for 1 hour.
In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes.
Yield: About 12 cups
Heat Scale: Medium |
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• Tue 12 Aug 2008 - Sweet Zucchini Pickles..Is Zucchini trying to take over at your house?
Sweet Zucchini Pickles
Ingredients
3 cups zucchini, sliced about 1/4 inch thick
1/2 cup onion, chopped
1 large red bell pepper
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seeds
3/4 teaspoon celery seed
1/4 teaspoon ground mustard
Directions
1Mix squash, onion, and sweet pepper in a big bowl.
2Mix with salt. Cover and refrigerate for 1 hour. Drain.
3Combine sugar, vinegar, mustard seed, celery seed, and ground
mustard. Boil.
4Add squash mixture. Return to boiling; remove from heat.
5Spoon mixture into 2 clean pint jars. I just use tupperware.
6Cool 30 minutes.
7Cover and refrigerate at least 24 hours before serving.
8Store in refrigerator up to 1 month |
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• Mon 11 Aug 2008 - What to do with all those figs!
HOW TO CAN FIGS
QUANTITY:
An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints--an average of 2 1/2 pounds yields 1 quart.
QUALITY:
Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.
PROCEDURE:
Wash figs thoroughly in clean water. Drain. Do not peel or remove stems.
Cover figs with water and boil 2 minutes. Drain.
Gently boil figs in light syrup (5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) for 5 minutes.
Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR FIGS
IN A BOILING-WATER CANNER
Pints 45 min, quarts 50 min.
Preserved Figs with Star Anise and Bay
Recipe By : Deborah Madison - The Savory Way
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Preserves
Amount Measure Ingredient -----------------------
3 lbs Figs
1 Lemon
2 1/2 cups Sugar
6 Whole Star Anise
1 Bay Leaf
Cut off the tough stems of the figs, then halve them and put them in a non-corroding bowl. Remove several wide strips of lemon zest and slice into thin slivers.
Bring sugar & water to a boil with lemon zest, anise and bay - boil slowly for 5 mins., stirring at first to dissolve sugar. Pour syrup over figs, add the juice of the lemon and leave overnight, covered in a cool place.
Next day, transfer figs to wide saucepan. Gently bring them to a boil and simmer slowly for the better part of 2 hours. Occasionally check and stir carefully making sure all are submerged. Prepare canning jars, ladle in the figs and their juices. Process according to your usual methods.
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NOTES : These make a fabulous dessert served with ice cream and/or pound cake and they look lovely in their jars with loose seeds falling free around the packed figs.
PRESERVED FIGS EDEN
4 pounds sugar
1 1/2 cups water
16 very large fresh figs
1 lemon, thinly sliced and seeded
1 orange, thinly sliced and seeded
6 cinnamon sticks
30 whole cloves
6 whole cardamoms
Bring sugar and water to a boil in a large pot. Turn heat very low and add figs and lemon and orange. Tie the spices in
a cheesecloth bag, add to the pot and simmer slowly for about 1 hour or until the figs look glazed and the juice is
syrupy and golden. Discard the spice bag and very carefully spoon the figs, lemon and orange slices and syrup into
hot, sterilized preserving jars. Cover and seal.
Makes about 3 pints.
Candied Figs
5 pounds fresh figs, small variety
1 1/2 pounds sugar
1/2 cup water
Wash figs, combine sugar and water. Bring to a boil. Place figs in
boiling syrup and simmer one hour, uncovered. cool. Repeat the
second day. Third day boil slowly one hour, uncovered. Drain. Place
on paper towel and dry in sun for three days. May be frozen.
Fig and Pear
1 3/4 pounds fresh figs
2 pound Bartlett pears, ripe
but still firm
4 2/3 cups granulated sugar
juice of 1 small lemon
Select small white figs. Rinse them in cold water and dry them with a towel. Remove the stems. Cut the fruit into slices.
Peel the pears, core them and cut them in dice.
In a ceramic bowl, combine the figs, diced pears, sugar and lemon juice. Cover with a sheet of parchment paper and allow to sit for an hour.
Pour the mixture into a preserving pan. Bring to a simmer. Then pour the mixture back into a bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day, bring the mixture to a boil in a preserving pan. Skim and continue cooking on high heat for 5 to 10 minutes, mixing gently. Check the set.
Put the jam into jars immediately and seal.
Source: Mes Confitures: The Jams and Jellies of Christine Ferber
Fresh Fig and Strawberry Jam
This jam is so good it disappears from the shelf. The fresh figs lend an amazing texture and taste to the strawberries. Be sure to make as much of it as jar and cupboard space allows whenever you can get your hands on fresh figs. Otherwise, you may be like Margaret---she raved about it and then gave away so many jars she didn’t have any left for herself!!
4 cups jam, about
1 pound fresh green figs,
stemmed and cut into
small pieces
2 cups quartered strawberries
2 cups granulated sugar
3 tablespoons lemon juice
Place figs, strawberries, sugar and lemon juice in a medium stainless steel or enamel saucepan. Cover and let stand for 1 hour, stirring occasionally.
Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
Ladle into sterilized jars and process in boiling water bath for 10 minutes.
Fresh figs have a longer season than we realized. California figs are ready in May and are available from Greece and Italy in late summer and early fall. If you missed them, occasionally you can find figs from South America in the late fall and early winter. Remember that fresh figs are extremely perishable and should be used as soon as possible after purchase. They may be stored in a refrigerator for up to 3 days.
Source: The Complete Book of Year-Around Small Batch Preserving
by Ellie Topp & Margaret Howard
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• Sat 9 Aug 2008 - Zesty Red Onion Jelly
Zesty Red Onion Jelly
(This was in the Taste Of Home Magazine, but is also in the Bernardin Guide To Home Preserving)
1 cup of diced red onion
2 tsp of lemon zest
3/4 cup of white vinegar
3 cups of granulated sugar
1 package of pectin
Cut red onion into 1/8 inch slices; cut slices into 1/4 inch dice.
Measure 1 cup into a large; deep stainless steel saucepan.
With a sharp knife or lemon-zester remove 2 tsp of paper thin peel from a clean lemon.
Add to saucepan. Stir in pectin powder and mix very well.
Bring the contents of pot to a boil.
Add in the sugar and stir to dissolve.
Stirring often bring the pot to a full rolling boil.
Allow to boil hard for 1 minute.
Remove from heat and ladle into hot sterilized jars.
Add lids and caps and place in a boiling water bath.
Bring to a boil and process of 10 minutes up to 1000 ft.
Remove and allow to cool and set for 24 hours on the counter.
Makes approx. 3 - half pint jars
**NOTES: IAdding 1/2 tsp of butter to the jelly will prevent that bubbly scum from forming during the boiling process and you won't need to skim the jelly.
**Also can add a couple drops of food colouring to brighten up the jelly.
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• Sat 2 Aug 2008 - Canning Jar Labels: Free Printables
• Wed 30 Jul 2008 - Banana Jam
These came from a great canning group I am on. I have not tried them yet, but they sound wonderful!
Banana Jam
8 ripe bananas
3 lemons medium size
3 cups granulated sugar
3 cups water
Piece of dried or peeled ginger about the size of a
large olive.
Some cloves
Squeeze the juice from the lemons and slice the rind
into paper-thin strips.
Boil the sugar and water about 10 minutes, then add
the lemon juice and rind, the bananas carefully
mashed, the ginger and few cloves. Cook this slowly
for ½ to ¾ of an hour. Stir carefully so that it will
not scorch. It will become a pale-yellow mush, and
does not need to be tested for proper consistency.
Take out the ginger before you put it into the jars.
Makes about 7 eight-ounce glasses.
Banana Jam
5 cups prepared fruit (about 13 fully ripe bananas)
1/2 cup lemon juice
1 teas. Ascorbic acid
3 cups sugar, divided
1 box lower sugar Sure-Jell
1/2 teas. Margarine
Mash, bananas, stir in lemon juice. Add ascorbic acid.
Mix 1/4 cup of sugar and the Sure-Gel in a small bowl.
Stir the sugar mixture into the bananas. Add
margarine. Bring to a full rolling boil. Stir in
remaining sugar and return to a full rolling boil.
Boil one minute. Remove from heat, skim foam. Fill
jars to within 1/8 inch of top. Wipe rims. Seal.
Process in boiling bath 5 min. Good luck, this won 1st
place at The State Fair of Texas. Oh, makes 7 jars.
Banana-Walnut Jam
8 ripe bananas, about medium size
3 fine lemons, medium size
3 cups granulated sugar
3 cups water
About 1 Tablespoon cinnamon (may add more to taste)
Some whole cloves (about 1 teaspoon)
About 1 cup chopped walnuts
Squeeze the juice from the lemons and chop the rind
and pulp fairly fine. Boil the sugar and water about
10 minutes. Then add the lemon juice and rind, the bananas carefully mashed,
the cinnamon and cloves.
Cook this in a crock-pot for 3 or 4 hours. Stir
occasionally. Add Walnuts during the last hour. Cook
until it is a pale-yellow mush, and is as thick as you
like your jam. Makes about 7 or 8 eight-ounce glasses.
I bwb for 15 min. after sealing |
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• Wed 30 Jul 2008 - Hot Rhubarb Jam
Here is another HOT jam recipe. I love to make jam with jalapenos in it.
Hot Rhubarb Jam
4 1/2 c thinly sliced rhubarb
1 c orange juice (fresh or frozen)
1 tsp Orange zest, minced
4 Jalapenos, stemmed and seeded (or any - (4 to 6) other red chilies)
1/4 tsp salt
6 1/2 c sugar
1 box pectin
Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute.
Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil 1 minute.
Remove from heat; skim off foam. Ladle into prepared jars leaving a 1/4” headspace. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.
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• Sun 27 Jul 2008 - Green Tomato - Jalapeno Relish
Green Tomato - Jalapeno Relish
Ingredients:
10 medium green tomatoes
1 pound onions
1 cup chopped fresh jalapeños
2 cups unrefined cider vinegar
1 1/2 cup granulated sugar
1/4 cup pickling salt
Directions:
Prepare 1-pint canning jars according to
manufacturer's directions.
Coarsely chop tomatoes, onions and jalapeños
in batches in a food processor, and reserve them.
Combine vinegar, sugar and salt in a stockpot,
and bring to a boil over high heat. Add vegetables
and boil the mixture vigorously for 2 to 3 minutes.
Spoon the relish into the prepared jars, leaving
1/2 inch of headspace. Process the jars in a water
bath for 10 minutes.
Process Time at Altitudes of
Style of Pack Hot
Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 10 min 15 20
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• Sun 20 Jul 2008 - Conversion Chart
• Thu 17 Jul 2008 - CANNING PEPPERS, HOT OR SWEET (including chiles, jalapeno and pimiento)
It's canning season. Don't let any of your fresh homegrown fruits or veggies go to waste.
CANNING PEPPERS, HOT OR SWEET (including chiles, jalapeno and pimiento)
Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
bushel weighs 25 pounds and yields 20 to 30 pints - an average of 1 pound
per pint.
Quality: Select firm yellow, green or red peppers. Do not use soft or
diseased peppers.
Procedure: Select your favorite pepper(s). CAUTION: If you choose hot
peppers, wear plastic gloves while handling them or wash hands thoroughly
with soap and water before touching your face. Small peppers may be left
whole. Large peppers may be quartered. Remove cores and seeds. Slash two or
four slits in each pepper, and either blanch in boiling water or blister
using one of the following methods:
Oven or Broiler Method : Place peppers in a hot oven (400 °F) or broiler
for 6 to 8 minutes until skins blister.
Range-Top Method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will
make peeling the peppers easier. After several minutes, peel each pepper.
Flatten whole peppers. Add ½ teaspoon of salt to each pint jar, if desired.
Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch
headspace. Wipe jar rims.
Adjust lids and process pints in a weighted gauge canner at 10 pounds
pressure or in a dial gauge canner at 11 pounds pressure for 35 minutes.
http://hgic.clemson.edu/factsheets/HGIC3300.htm
http://web1.msue.msu.edu/imp/mod01/01600704.html
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• Tue 15 Jul 2008 - Dried Tomatoes in Oil ..From OGH yahoo group
I have said this before. OrganicGardeningHomestead group on Yahoo is wonderful!!
Dried Tomatoes in Oil
Making Dried Tomatoes in Oil-"WORTH REPEATING"
Making your own dried tomatoes is a great idea, but there are some
precautions. Follow the recipe exactly and do NOT add fresh garlic,
chili peppers, rosemary, basil or other fresh ingredients to the
tomatoes and oil. If you do, the tomatoes must be refrigerated and
used within three weeks.
While oil itself is not a good growth medium for bacteria, adding
fresh low-acid foods creates a breeding ground for deadly botulism.
Botulin toxin is produced by a species of bacteria that thrive where
there is moist, low-acid food, a temperature between 40 and 140
degrees, and little or no oxygen. The toxin affects the central
nervous and digestive systems, and victims can suffer double vision,
weakness, headaches, digestive problems and respiratory failure.
Dried herbs may be added and the jars can be stored at room
temperature indefinitely (until the oil turns rancid).
Jan Roberts-Dominguez
Dried Tomatoes
Makes about 1 pint
7 or 8 pounds firm, ripe Roma (Italian) tomatoes
1 tablespoon Italian seasoning, or a mixture of dried
basil, oregano and
thyme (optional)
2 teaspoons salt (optional)
White or red wine vinegar (optional)
About 1 1/4 cups olive oil (optional)
Rinse the tomatoes and pat them dry. Cut out the stem and the hard
portion of core lying under it. Halve the tomatoes if they are less
than 2 inches long; quarter them if they are larger. With the tip of
a knife or your index finger, scrape out most of the seeds without
removing the pulp.
Depending on your method of drying (food dehydrator, oven or sun),
arrange the tomatoes, cut surface up, on the dehydrator's drying
trays or on nonstick cookie sheets. Combine the Italian seasoning
with the salt, and sprinkle a small amount over the surface of each
tomato. (The Italian seasoning and salt are not used for food safety
reasons; they are strictly there for flavor, so if you want to
eliminate them or cut back the proportions, do so.)
To dry in dehydrator: Dry the tomatoes according the manufacturer's
instructions, or as directed below for the oven method. For the most
perfect, beautifully shaped tomatoes, turn them every hour or two.
They're done when they're dry but still pliable -- similar to the
texture of a dried apricot.
The tomatoes will not all dry at the same rate. As they reach the
right degree of dryness, remove them from the oven or dehydrator.
Place dried tomatoes in airtight containers and store in the cool,
dark, portion of the pantry, or freeze. To store in olive oil: Dip
tomatoes in a saucer of white or red wine vinegar, shake off the
excess, and pack in the olive oil. Make sure they are completely
immersed. The vinegar dip may sound silly, but I've tried several
methods, and the vinegar treatment makes the difference between a
good dried tomato and a great one. When the jar is full, cap it
tightly and store at cool room temperature for at least a month
before using.
To guard against your oil turning rancid, consider storing your jars
in the refrigerator. The oil will turn cloudy and become thick, but
it will thin out and clear up at room temperature. However, if you
follow the vinegar-dip guidelines, you may not have a problem with
rancidity.
I've stored unopened oil-packed tomatoes in my pantry for up to two
years without a problem. It's your call.
As tomatoes are removed from a jar, add more oil as necessary to keep
the remaining tomatoes covered.
Oven-drying method: Place the tomatoes, cut side up, on jellyroll
pans and bake at 170 degrees for about 3 hours. Leave the oven door
propped open about 3 inches to allow moisture to escape. After 3
hours, turn the tomatoes over, cut side down, and press flat with a
spatula. Continue to dry, turning every few hours and gently pressing
flatter and flatter, until the tomatoes are dried. This procedure may
take about 12 hours, but often takes a significantly shorter time,
depending on the moisture content of the tomatoes.
Avoid over-drying, which causes toughness. If not dried enough,
tomatoes will mold. (If you have any doubts, store them in the
freezer to prevent molding.) |
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