• Friday, May 1, 2009 - Banberry Jam
This is from Recipezaar. I made this quick jam yesterday and it is wonderful! I did not end up doubling it, since the liquid pectin itself warned not to. I made two single batches and then boiling-water-bathed all the pints together. The yield was more than the recipe stated (I have changed what it said to reflect it): 8 pints and about 6 oz for the fridge.
Yield: 8 half-pint jars
- In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
- 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 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.
- To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit.
- Ladle the hot jam 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 a boiling water bath for 10 minutes, pint jars for 15 minutes.
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• Friday, May 1, 2009 - Banana Nut Bread Jam
Banana Nut Bread Jam
10 ripe bananas, pureed (approximately 3 cups)
1 Tbsp lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced (optional)
1 package powdered pectin
1 tsp cinnamon
1/2 tsp nutmeg
Mix bananas (we like ours a bit chunky), walnuts, lemon juice and powdered pectin in large pot. Stir while bringing to a full boil. Add sugars all at once. Stirring continuously,
heat until full boil. Boil hard for 1 minute.
Ladle jam into jars leaving a 1/4 inch headspace. Process in a boiling water bath (BWB)
for 10 minutes. Adjust time according to altitude.
Makes about 6 half pints
I'll be making this recipe soon, without the nuts, and doubling into 6 pints worth. |
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• Wednesday, April 29, 2009 - Jackie's Pickles
| I make my sliced dills by slicing the cukes and soaking them in cold water and 1 cup of salt to 8 cups water overnight. Then, drain off the salt water. Make a vinegar solution by adding 2 c white vinegar to 3 c water. Add 2 Tbsp mixed pickling spices. Bring to a boil. Add the cucumbers and just bring to a boil. I add a bunch of dill to the bottom of each jar while I’m waiting for the cucumbers to heat. Ladle out the cukes and pack into jars. Add another bunch of dill and 2 small red hot peppers or cloves of garlic, if you wish. Have vinegar to cover pickles to within 1/2" of top. Process for 5 minutes in a boiling water bath canner. This makes dandy, crisp dill pickle slices. Don’t overboil your pickles or they will go soft. Work quickly. Good eating.
— Jackie |
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• Wednesday, April 29, 2009 - "Manwich" Sauce for Canning
This is a recipe from Jackie Clay at Backwoods Home.
Manwich Sauce (Sloppy Joes)
1 gallon peeled, cored, chopped ripe tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped sweet bell peppers
1 cup brown sugar
1/2 cup corn syrup
1 clove garlic, minced
1 Tbsp paprika
1 Tbsp salt
1/2 cup vinegar
Combine tomatoes and vegetables in a large kettle and cook down for about 30 minutes. Press through a food mill. Cook down until it is reduced to about half in volume. Add remaining ingredients and cook slowly until mixture is the consistency you want (about an hour). Stir more and more frequently as it thickens or it will scorch. Pour hot into hot jars. Process pints 20 minutes in a boiling water bath, quarts 35 minutes |
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• Monday, April 27, 2009 - Hot and Sweet Dipping Sauce
From Fresh Preserving.com
Hot and Sweet Dipping Sauce
1/2 cup finely chopped garlic (about 36 cloves)
1 Tbsp salt
6 cups cider vinegar
6 cups sugar
1/2 cup hot pepper flakes
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic and salt in a small mixing bowl. Set aside.
3.) HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
4.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip
If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste. |
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• Monday, April 27, 2009 - Honey Lemon Marmalade
From Food In Jars
Honey Lemon Marmalade
Makes 6 pints
8 cups chopped lemons (14 lemons)
2 cups honey
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)
Sterilize your jars.
Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.
Add pectin to the fruit and let it gently boil for 5 minutes.
Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate. |
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• Saturday, March 28, 2009 - Winning Salsa!
I found this recipe here: http://www.mysquarefootgarden.net/ I can't wait to try it!
- 24 pounds tomatoes (equals about 34 cups cored, skinned, and quartered)
- 2 pounds green peppers (equals about 4 cups seeded, chopped)
- 12 ounces hot peppers (equals about 1 cup seeded, chopped)
- 2 pounds onions (4 whole onions)
- 3 TBS tobasco/hot sauce
- 2 2/3 cups vinegar
- 1/2 cup salt
- 1 TBS chili powder
- 8 cloves garlic, minced
- 1/3 cup sugar
- 2 tsp pepper
- 1 can (6 ounces) tomato paste
- 1 tsp cumin
- 1 TBS oregano
Blanch, peel, core, and quarter tomatoes. Let sit overnight. The next day, drain the tomato juice off (and can it!). Seed and dice green and hot peppers (use gloves). Sit overnight and drain, discard liquid. Chop onions. Sit overnight and drain, discard liquid.
Combine everything in a stock pot. Cook for 3-4 hours. The longer it cooks, the spicier it will be. Pour into hot jars, leaving 1/2″ headspace. Process 45 minutes in a water bath canner (this is for 4000-6000 feet elevation, adjust).
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• Friday, March 20, 2009 - Radish Relishes
I have quite a few radishes in my garden and only a few kids who have acquired a taste for them yet. I may try one of these radish relishes for dipping veggies in, or piling on a cracker. I haven't a clue how they might taste, so if you try one before me, let me know your opinion!
Radish Relish
3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish
Put the radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.
The next recipe was found in "Pleasures of Colonial Cookery," and is dated ca. 1720. Take that with a grain of salt, though, because it's doubtful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.
2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed
Stem radishes. Cut into roses if desired
Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.
Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.
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• Tuesday, March 17, 2009 - Ro-tel Tomatoes
I like what these add to meals, but don't buy them often because they are so expensive! Today, I found the recipe! It did not include a yield, so when I actually make it, I'll let you know how many pints/halfpints it makes.
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes. |
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• Sunday, February 22, 2009 - Wonderful Salsa!
From Recipezaar.
1¼ hours | 45 min prep
SERVES 96 , 3 -6 quarts or pints
- 8 cups tomatoes, peeled, chopped and drained
- 2 1/2 cups onions, chopped
- 1 1/2 cups green peppers
- 1 cup jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1/8 cup canning salt
- 1/3 cup sugar
- 1/3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
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• Sunday, February 22, 2009 - Bread and Butter Pickles
From Recipezaar.
50 min | 30 min prep
3 quarts
- 15 cups sliced pickling cucumbers
- 3 onions, thinly sliced
- 1/4 cup coarse salt
- 4 cups cracked ice
- 2 1/2 cups cider vinegar
- 2 1/2 cups sugar
- 3/4 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1 tablespoon mustard seeds
- Combine cucumbers, onions, salt and ice in a large bowl.
- Mix well.
- Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
- Drain thoroughly.
- Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
- Add drained cucumbers.
- Place pot on medium low heat.
- Bring almost to a boil, but DO NOT ALLOW TO BOIL.
- Remove from heat.
- Seal in sterilized jars, 10 minutes in a hot water bath.
- Easy way to sterilize jars: Wash them well in hot soapy water.
- Dry them off.
- Put on a cookie sheet, right side up, at 225°F for 15 minutes.
- Turn off oven and leave them in there until you need them.
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• Sunday, February 22, 2009 - Simple Strawberry Jam
From Recipezaar.
40 min | 15 min prep
6 pint jars (approximately)
- In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
- Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to ¼ -inch from the top. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
- Any jars that do not achieve a proper seal should be refrigerated.
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• Thursday, November 6, 2008 - Apple Butter
• Thursday, November 6, 2008 - Canned Pinto/Burrito Beans
Soak 5 pounds of pinto beans overnight. Rinse with clean water and cover. Bring to a boil and cook for 30 minutes. Then proceed with the recipe(s). Yield is 14 quarts; 7 quarts of each kind.
Canned Burrito Beans
In each of seven washed, hot quart jars, add:
1/4 cup tomato sauce
2 Tbsp chopped onions
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper, garlic powder AND sugar
1/8 tsp oregano
2 1/2 cups soaked pinto beans
Fill with hot water to 1" headspace. Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
Canned Pinto Beans
In each of seven washed, hot quart jars, add:
1/2 Tbsp chili powder
1 Tbsp + 1 tsp tomato sauce
1 tsp dried onion AND salt
scant 1/8 tsp garlic powder
heaping 1/2 Tbsp diced green chilis
2 1/2 cup soaked pinto beans
Fill with hot water to 1" headspace. Stir carefully to distribute spices. Clean rim of jar well. Cap securely with two piece lids. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.
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• Tuesday, October 21, 2008 - Apple Marmalade
• Tuesday, October 21, 2008 - Carrot Cake Jam
Here's another recipe I haven't yet tried, but want to. Doesn't it sound interesting?
Carrot Cake Jam
1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin
Mix everything BUT sugar and pectin in pan.
Bring to a boil.
Bring down to a simmer for 20 minutes, stirring every once in while.
Add pectin and bring to a boil.
Add sugar bring to a rolling boil.
Take off heat.
Fill hot sterile jars.
Put lids on.
Water bath for 10 minutes
Yield:6 1/2 pints
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• Friday, October 17, 2008 - Christmas Scent
Wouldn't this be great to give (and receive) this Christmas?
Christmas Scent
2-4 tablespoons cloves (whole) (optional)
2-4 cinnamon sticks
4 bay leaves
1/2 orange, sliced
1/2 lemon, sliced Add orange and lemon slices to dry mixture of spices. Put in a small sauce pan with 4 cups of water. Simmer on low to release the fragrance.
TO GIVE AS A GIFT: Put ingredients in a decorative jar. Add enough water to fill jar. Add a few drops of red food coloring. Close securely and give with a small gift tag explaining how to use it. Store in refrigerator when not in use, to prevent molding. Can be simmered over and over again! Note, I prefer to use the lesser amount of cloves so that they don't overwhelm the other fragrances.
Yield: 1 jar
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• Friday, October 17, 2008 - Cinnamon Apple Jelly
I haven't yet made this, but it's one I'll be making soon! I found this recipe on Recipezaar.
Cinnamon Apple Jelly
4 cups apple juice
1/2 cup red hot candies
1 (1 3/4 ounce) package fruit pectin
4 1/2 cups sugar
Combine juice, candy and pectin in a large pot. Bring to a full boil over high heat, stirring constantly. Stir in sugar. Return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and any unmelted candy. Pour hot liquid into hot jars, leaving 1/4 inch head space. Adjust lids. Process for 5 minutes in boiling water bath.
Yield:3 pints
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• Sunday, October 12, 2008 - Spiced Plum Butter
I made this recipe (doubled) yesterday. It's wonderful! I'm making another double batch today, as a matter of fact.
Spiced Plum Butter
4 lbs plums, quartered
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 c sugar
3/4 c orange juice
Combine juice & plums In a large saucepan or Dutch oven.
Bring to a boil; cover, reduce heat, & let simmer 30 minutes or until tender.
Place plum mixture in a mixer or food processor/blender; process until smooth.
Press pureed mixture through a fine sieve over a bowl; discard solids.
Combine plum mixture, sugar, & remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hr or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
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