Friday, September 30, 2016

In A Pickle... Swedish Pickled Cucumbers



Swedish Pickled Cucumbers
Found on Iowasue

1 pound seedless (hothouse) cucumbers or Kirby cucumbers

¼ cup cider vinegar

4 teaspoons sugar

1/4 teaspoon salt

⅛ teaspoon black pepper

Onion sliced (optional)

Celery seed (optional)

Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.

Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.

Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.

Saucy... Seafood Cocktail Sauce



Seafood Cocktail Sauce 
Found on Pinterest


Makes 6 half pints 

6-1/2 cups chopped tomatoes, run through a food mill or strainer to remove seeds and skin 

1 cup grated horseradish 

2 Tbsps of lemon juice 

zest of 1 lemon 

2 cloves garlic, minced 

1/2 cup sugar 

1/2 cup white vinegar 

1 tsp pickling salt 

1/2 cup tomato paste 

1 Tbsp Worcestershire sauce 

1 tsp ground mustard 

1/2 tsp cayenne pepper 

1/2 tsp onion powder 

1/4 tsp black pepper 

Add tomatoes to a pot and bring to a boil. Reduce heat and simmer until reduced by half.

Add lemon juice, lemon zest, garlic, vinegar, salt, tomato paste, Worcestershire sauce, mustard, cayenne pepper, onion powder, and black pepper. Bring to a boil and boil for 1 minute. Remove from heat and stir in horseradish. Mix well. 

Ladle into jars to 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

We Be Jammin'... Very Berry Rhubarb Jam



Very-Berry Rhubarb Jam 
Found on www.bhg.com
Ingredients

2 pounds rhubarb, cut into 1-inch pieces (6 cups)

5 cups sugar

3/4 cup water

1 21 ounce can blueberry pie filling

2 3 ounce packages raspberry-flavor gelatin

Directions

1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inchheadspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Thursday, September 29, 2016

In A Pickle... Olive Oil Pickles


Olive Oil Pickles 
Submitted by Michele Hutchison 
Found on recipecurio

100 small cucumbers 

2 quarts pickling onions 

2 quarts cider vinegar 

1 level teaspoon alum 

2 ounces pepper, white or black 

3 ounces white mustard seed 

1 ounce celery seed

A little saccharine, about one-fourth the size of a small pea 

One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.

Saucy... Judy's Brown Sauce


Judy's Brown Sauce
Found on allrecipes

Great with meatloaf, or any meats. Made with plums, apples, and onions basically.

Original recipe makes 15 half-pint jars

Ingredients

* 10 cups peeled, cored, and roughly chopped tart apples

* 10 cups pitted and halved fresh prune plums

* 5 cups chopped onions

* 6 cups malt vinegar

* 5 cups white sugar

* 1/2 cup salt

* 1/2 cup Worcestershire sauce

* 4 cloves garlic, minced

* 2 teaspoons ground ginger

* 2 teaspoons ground nutmeg

* 2 teaspoons ground allspice

* 2 teaspoons ground cayenne pepper

* 15 half-pint canning jars with lids and rings

Directions

1. Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

We Be Jammin'... Vanilla Peach Bourbon Jam



Vanilla Peach Bourbon Jam
Found on Canning Only Recipes -Found on Pinterest

Makes 6 half pints

1 package no sugar pectin - I used Ball No Sugar needed box 

6 pounds peaches 

4 cups sugar 

6 Tbsp lime juice 

1 vanilla bean, split and cut into 1-inch pieces 

6 Tbsp bourbon - I used Jim Beam 

1.5 tsp almond extract

- The recipe suggests you blanch the peaches in boiling water for 30 seconds, submerge in an ice bath and then slip off the skins, but my peaches were prudes and that method didn't work, so I just used a peeler. Chop the peaches roughly into 1/4 inch dice, removing the pits.

- Put the peaches, sugar, and lime juice into a large non-reactive pot and smash/blend the suckers into a rough pulp using either a potato masher or an immersion blender.

- Put the pot over medium-high heat, add the vanilla pieces and bring the peach mixture to a rolling boil, stirring frequently to prevent scorching. Boil for 1 minute, then add the pectin. Bring the jam to a rolling boil once more, stirring constantly, and boil exactly 1 minute.

- Remove the jam from heat. Stir in the bourbon and extract, ladle the hot jam into jars, and screw on the lids.

- Process in a boiling water bath for for 10 minutes.

Wednesday, September 28, 2016

In A Pickle... New Pickle Cucumber Canned Version



New Pickle Cucumber Canned Version 
Found on cajunchefryan.rymocs

Ingredients 

12 Large Cucumbers, peeled and thinly sliced 

3 Cup Sugar 

1 ½ Cup Water 

3 Cup White vinegar 

1 ½ Tbsp Dry dill weed 

1 ½ Tsp Pickling salt 

12 Cloves Garlic, slivered lengthwise 

3 Medium Onion, thinly sliced or julienne 

½ Tbsp Chili pepper flakes (optional)

Preparation Steps 

1. Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls. 

2. In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat. 

3. Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight. 

4. In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.

Saucy... Comeback Sauce



Comeback Sauce
Found on Carrie's Kitchen

**NOT for canning... but great for eating!!!**
Try Comeback Sauce with Onion Rings, Fries, Sweet Potato Fries, Hamburgers, Veggies

Ingredients: 

1 Cup Mayonnaise 

1/4 Cup Heinz ketchup 

1/4 Cup Heinz Chili Sauce (not thai chili sauce) 

1 Tsp Dijon Mustard 

1 Tsp Onion Powder 

1/2 Tsp Garlic Powder 

2 Tsp Worcestershire Sauce 

1 Tsp Ground Black Pepper 

1/4 Tsp Tabasco Sauce 

1 Tbsp Lemon Juice

Directions: 

Mix all ingredients together and chill for a couple of hours before serving. Store covered in fridge! YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!

Enjoy!

We Be Jammin'... Tomato Mango Jam



Tomato Mango Jam
Found on foodinjars

I peeled 2 pounds of tomatoes using the score and blanch method and dropped them into the high-sided skillet that is one of my favorite small batch pans. 

I added 1 cup of chopped ripe mango (it was 1-1/2 champagne mangos),

one well-chopped small, spicy red chili pepper and broke everything up with a pastry blender (a potato masher does the same job nicely).

I added 3/4 cup sugar (it’s a bit more than the original recipe called for, but after a taste, I determined that it needed a bit more sweetness), 

3 tablespoons lemon juice, 

2 tablespoons apple cider vinegar (not included in the recipe, but I wanted it to have a bit more pucker), 

1/2 teaspoon salt, and 

1/2 teaspoon Aleppo pepper (those last two are also my additions). 

And then I cooked, stirring regularly, for about 25 minutes, until it was quite thick and spreadable. The end product is sweet, tangy and slightly spicy. I am really pleased with it!

Tuesday, September 27, 2016

In A Pickle... Turmeric Pickles



Turmeric Pickles 
By Fran Petrychyn 

Makes approx. 6 quarts 

1 gallon cucumbers peeled and cubed 

2 quarts sliced of diced onion approx. I use less 

4 Tbsp pickling salt 

Mix and let stand over night Drain in the morning In a large heavy pot add to cucumbers and onions, 

2 quarts or more of last years canned stewed ripe tomatoes 

2 small stalks diced of celery 

1 Tbsp turmeric 

1 and a half cups of vinegar 

7 cups sugar 

1/2 tsp cayenne pepper (careful its hot when doubling recipe I make it a scant measure) 

Cook till tender 

When tender, thicken with cornstarch made runny with vinegar. Boil. Careful it spits because it is a heavy pickle. Keep on heat and fill hot jars and seal with hot lids. Process in a boiling water bath for 10 minutes.

Saucy... Brown Sugar Sweet and Sour Dipping Sauce



Brown Sugar Sweet and Sour Dipping Sauce
Submitted by Christine E Barnes

This is similar to McDonald's dipping sweet & sour dipping sauce with brown sugar added

1 cup peach preserves 

1/4 cup apple cider vinegar 

2 Tbl brown sugar 

1 tsp ground mustard 

1/2 tsp garlic 

Heat until sugar is dissolved. Fill to 1/2 " headspace Water bath 15 min 

Makes 5 half pints

We Be Jammin'... Tomato and Passionfruit Jam



Tomato and Passionfruit Jam
Found on Food

Try it before you knock it!!! Best Jam I have ever had! Got the recipe from my husbands great aunt.

YIELDS 5 jars 

* 1kg tomatoes, peeled and chopped (10 med) 

* 400g green apples, peeled and chopped (2 large) 

* 1⁄3 cup lemon juice 

* 2 cups passion fruit pulp 

* 1kg sugar (4 cups)

DIRECTIONS

* combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.

* stir in juice, pulp, and sugar.

* stir over heat until sugar in dissolved.

* bring to boil, and boil, uncovered, until jam jells when set when tested.

* Pour jam into hot sterilized jars and process in a boiling water bath for 10 minutes.

Makes about 5 cups

Monday, September 26, 2016

In A Pickle... Low Temperature Process for Crispy Pickles



Low Temperature Process for Crispy Pickles
Found on Simply canning

This recipe comes from the NCFHFP website and is safe for low temperature processing.

Remember to use a thermometer and monitor your time carefully.

Have your canner ready and half full of warm water. About 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.

Place your filled jars in the half full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular waterbath processing.

When 30 minutes is done turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check them, label and store them.

Saucy... Portuguese Sauce



Portuguese Sauce
Found on Emerils

* YIELD: 1 1/3 cups

INGREDIENTS


* 2 tablespoons olive oil

* 1/4 cup chopped onions

* 1 tablespoon minced garlic

* 3 Italian plum tomatoes, finely chopped

* 1/3 cup pitted and halved black olives, such as Provencal, Greek or Italian

* 1/3 cup halved pimiento-stuffed green olives

* 2 teaspoons finely minced anchovy fillets or anchovy paste

* 1 tablespoon chopped parsley

* 1 tablespoon chopped basil

* 1 teaspoon chopped oregano

* 1 teaspoon salt

* Black pepper

* 1 stick unsalted butter, cut in 8 pieces (8 tablespoons) chilled

DIRECTIONS

* Heat oil in a large skillet over high heat. Add onions and sauté 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

* Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Note from Granny... Although this recipe is not written for canning... if you were to try canning, I would process like a spaghetti or pizza sauce.

We Be Jammin'... Tomato and Caramelized Onion Jam



Tomato and Caramelized Onion Jam
Found on seriouseats

Ingredients

* 3/4 pounds yellow onions (about 2 medium), finely sliced

* 1 tablespoon butter

* 1-1/2 pounds roma tomatoes (about 6 medium), peeled, cored, seeded, and finely chopped

* 1/2 cup white sugar

* 1/4 cup light brown sugar

* 2 tablespoons juice from 1 lemon

* 2 tablespoon apple cider vinegar

* 1 teaspoon kosher salt

* 1/2 teaspoon red pepper flakes

Procedures

1. Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.

2. Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1-1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks, or ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.

Sunday, September 25, 2016

In A Pickle... Lady Asburnham Pickles



Lady Asburnham Pickles 
(Mustard Pickles)
Found on nells old fashioned

16 cucumbers (peeled, seeded and chopped) 

1/4 cup canning salt 

1 quart onion, chopped 

2 red peppers, chopped 

2 green peppers, chopped 

1 pint vinegar 

4 cups sugar 

1/2 cup flour 

1 tablespoon dry mustard 

1 tablespoon turmeric 

1 teaspoon mustard seeds 

1/2 teaspoon celery seed 

Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer.

The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.

**Note from Granny: If you are uncomfortable using flour, replace with clear jel or leave out entirely.

Saucy... Hamburger Sauce Mix



Hamburger Sauce Mix 
Found in Pinterest 

This can be used in a variety of ways: chili, sloppy joes, tacos, hamburger helper type dishes, or make a pizza bread with one pint of mix, 1 tsp dried oregano and garlic powder, spread on a loaf of french bread cut in half, and sprinkle 1 cups of grated Parmesan cheese on top, bake at 375 degrees until cheese is melted. 

RECIPE: 

2 lbs. of lean ground beef 

2 large onions, chopped 

2 6oz cans of tomato paste 

1-1/3 cups of water 

2 t of salt 

1/2 t of pepper 

Makes abt 5 or 6 pints. 

Cook beef and onions in a large container until the meat browns. Pour off fat. Add remaining ingredients, bring to a boil and simmer for 5 minutes. Pack at once into hot pint jars, leaving 1″ of head space. Wipe jar rim; and affix lids and rings. Process in pressure canner at 10 pounds of pressure for 75 minutes.

We Be Jammin'... Thanksgiving Cranberry Fig Jam


Thanksgiving Cranberry Fig Jam
Found on Pinterest

Makes 6 1/2 - half pints 

1 orange 

2 lbs figs, washed and quartered 

3 cups brown sugar 

1 teaspoon grated ginger root 

1/2 vanilla pod, split 

1/4 cup lemon juice, bottled 

2 cups cranberries, fresh or 2 cups frozen cranberries, divided 

Directions

Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame. Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean. 

Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries. When it hits a rolling boil for 15 minutes all the time stirring. 

Pour into sterile jars leaving 1/2 inch headspace and process 10 minutes. Turn flame off or heat and remove lid. Let jars sit in water for 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use within 1 year if unopened. Once opened store in refrigerator.

Saturday, September 24, 2016

In A Pickle... Homemade Salt Pickles



Homemade Salt Pickles
Found on Hillbilly-Home-Canning-and-Freezing

Homemade pickles are easy to make, delicious and healthy.

They aid in digestion and nourish your intestinal flora.

Eat a small amount each day with meals 1-2 Tbls 1-2x/day.


Instructions: 

Sea Salt Pickles: Makes 2 - 650ml jars of pickles 

1.Bring 1 liter of water to boil with about 
1 flat Tbls sea salt, simmer for 5 min. 

2. Taste the water, it should have a salty flavour - slightly more salty than you'd want your soup. If the water is too salty it will turn the vegetables to mush, if the water isn't salty enough the vegetables will rot. So adjust the salt if necessary and then remove from heat to cool.

Prepare the Vegetables: Many vegetables can be used including: Carrot, Dailkon (long white radish), Red radishes, Cauliflower, Turnip and Onion. 

1. Wash vegetables, remove any bad spots and cut them in bite size pieces - not too thin and not too thick. 

2.Place a small piece of kombu (2cm) in the bottom of clean glass jar s, stack the vegetables on top. 

3. Fill the jars nearly to the top and then when the water is room temp. fill the jars to cover the vegetables. 

4. Cover the jars with cheese cloth (thin, breathable cotton) and secure with a rubber band. 

5. Place jars on a kitchen window sill or other relatively cool place. Let stand for 4-5 days.

The vegetables on top often rot a little because they pop out of the water - don't worry, just remove those pieces and the rest of the pickles should be fine. Now you can cover your pickle jars with lids and store in the refrigerator. Pickles are now ready to eat and will stay good for several weeks

Saucy... Green Tomato Curry Sauce



Green Tomato Curry Sauce 
Found on onehundreddollarsamonth 

Makes 5 pints 

3 lbs. cubed green tomatoes, about 6 cups 

2 onions, coarsely chopped 

4 Tbsp. curry powder 

1 Tbsp. cumin 

1 cup water 

1/2 cup brown sugar 

2 Tbsp. lemon juice 

1/2 tsp canning salt 

Chop onions, curry powder, green tomatoes, cumin, water, brown sugar, lemon juice, and salt, cover and simmer 30 minutes, and give it a stir occasionally. 

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. 

Put in a water bath canner and bring water to gentle boil. Process 30 minutes. 

SERVE: Heat up sauce and add in 1/4 cup butter, stir until butter is melted. Serve over rice.

We Be Jammin'... Tezon Caramel Apple Pie Jam


Tezón Caramel Apple Pie Jam
Found on Food

Applelicious! I had a drink that I wanted to create into a jam. The Tezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheesecake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrapped in puff pastry and bake.

YIELDS 6-7 half pints

INGREDIENTS


6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)

1⁄2 cup apple cider
1 teaspoon fruit fresh (optional)
1 teaspoon butter
1⁄2 teaspoon ground cinnamon
2 cups brown sugar, packed
1 (1-3/4 ounce) package powdered fruit pectin
3 cups sugar
1⁄4 cup tequila (Tezon or any smooth white you enjoy)
1⁄4 cup butterscotch schnapps

DIRECTIONS
In an eight cup bowl add apple cider and fruit fresh.
As you dice add the apples stirring them in so they don`t discolor.
Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Turn heat off and add tequila and butterscotch schnapps.
Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Friday, September 23, 2016

In A Pickle... Eight Day Icicle Pickles



Eight-Day Icicle Pickles
Found on allrecipes

Original recipe makes 8 quarts

Ingredients


* 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks

* 2 cups pickling salt

* 16 cups water

* 16 cups water

* 1-1/2 teaspoons alum

* 16 cups water

* 16 cups water

* 12 cups white sugar

* 2 tablespoons pickling spice

* 6 cups white vinegar

* 1 tablespoon green food coloring

* 16 cups water

* 8 1-quart canning jars with lids and rings

Directions

1. Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.

2. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.

3. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.

4. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.

5. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.

6. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.

7. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

8. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

9. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Saucy... Tomato Ancho Taco Sauce



Tomato-Ancho Taco Sauce
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 5 half pints 

4 pounds ripe roma tomatoes 

1 teaspoon cumin seeds 

8 ounces fresh poblano chile peppers, seeded and chopped* 

1 cup chopped onion (1 large) 

1 fresh jalapeno chile pepper, seeded and chopped* 

4-1/2 teaspoons sugar 

4-1/2 teaspoons minced garlic (about 9 cloves) 

1 tablespoon kosher salt 

6 dried ancho chile peppers, seeded and cut into 1-inch pieces* 

1/4 cup white vinegar 

1-1/2 teaspoons lime juice

Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.

** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot. 

Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes. 

Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. 

Stir in vinegar and lime juice. 

Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 35 minutes.

We Be Jammin'... Tamarind Jam



Tamarind Jam
Found on Foo



YIELDS 2-3 medium jars

INGREDIENTS


* 2-3 500g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original) 

* 6 cups water (or a little bit more) 

* 1 1⁄2 cups golden caster sugar or 1 1⁄2 cups honey, for more subtle sweetness 

* 1 dash ground cloves(optional)

DIRECTIONS

* Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.

* Add a little bit more water if needed.

* Optionally press through the strainer to remove seeds, then place in the jars and close immediately.

* Store in the refrigerator.

Thursday, September 22, 2016

In A Pickle... Cornichon Style Pickles


Cornichon-Style Pickles

Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers.

Found on countryliving

Makes 2 pints 

2 pound(s) small pickling cucumbers, cut into 1/2-inch spears 

1/2 cup kosher salt 

2 cup(s) white distilled vinegar (5% acidity) 

1 clove garlic, halved 

1 tablespoon(s) onion, chopped 

1/2 tablespoon peppercorns 

2 whole cloves 

2 bay leaves 

Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside. 

Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar. 

Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.

Saucy... Taco Sauce



Taco Sauce
Found on freshpreserving

If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with water bath canning.

Makes about 6 (8 oz) half pints

YOU WILL NEED:


* 5 cups water

* 3 cups tomato paste (about 2 12-oz cans)

* 1 cup cider vinegar

* 1/2 cup corn syrup

* 2 Tbsp chili powder

* 1 Tbsp salt

* 1 tsp cayenne pepper

* 1/2 tsp hot pepper sauce * 6 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.

3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

4. PROCESS jars in a boiling water canner for 30 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.

We Be Jammin'... Sweet Tea Jam



Sweet Tea Jam
Found on SBCanning via Canning Only Recipes

To start steep 4 tea bags in 2 1/2 cups of boiling water for 12 hours but do not squeeze the bags when you drain them. 

Strain through a jelly bag or cheese cloth. 

2 cups steeped tea 

4 cups sugar 

1/4 cup of bottled lemon juice 

1 pouch liquid pectin 

In a dutch oven or stainless steel pot add the tea and turn the heat on high to get the tea simmering. Measure the sugar into a bowl and add the sugar all at once. Add the lemon juice and bring the recipe up to a boil for 1 minute. Add the liquid pectin, boil for 1 minute and remove from heat, skim any foam. 

In sterilized half pint jars, ladle in the jelly. Fill the jars to 1/4" headspace. Clean the rims and add lids and rings. Process in water bath for 10 minutes.

Wednesday, September 21, 2016

In A Pickle... South African Lemon Pickles



South African Lemon Pickles
Found on VickisCanningWorld

10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon) 

1 cup dark brown sugar, like muscovado 

2 cups apple cider vinegar 

1/2 cup water 

2 teaspoons ground turmeric 

1 tablespoon curry powder, mild, flavourful (use Cape Malay, or use a good masala) 

1 tablespoon mustard seeds (pref. yellow) 

2 teaspoons sea salt 

Directions: 

Halve the lemons, then slice into thin slices. Remove pips. Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling. Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat. With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices in jars. Process in a hot water bath for 15 minutes

Saucy... Taco Sauce without Corn Syrup



Taco Sauce Without Corn Syrup
From sustainableblessings.com 
Found on Canning Craze



13-1/2 cups pureed tomatoes or 111 oz can diced tomatoes 

1/4 cup minced onion 

1-3/4 cups vinegar 

1/4 cup garlic powder or 1/8 cup minced garlic 

2 Tablespoons salt 

2 Tablespoons paprika 

2 Tablespoons sugar 

1 Tablespoon crushed red pepper 

6 chopped jalapenos or 12 oz jar jalapeno slices 

Tomato paste, optional for thickness (we use 2 - 6 ounce cans)

Hot water canner

Large sauce pan or soup pot

Ladle

Funnel Jar Lifter

Jars, lids, rims Blender or Immersion Blender

Mix all ingredients together in the large sauce pan. Simmer for 15 minutes, stirring occasionally. Blend sauce with immersion blender or place hot sauce in blender.

Get your jars ready. Jars should be clean, can run through the dishwasher or wash in hot soapy water. Place funnel on top of jar and fill leaving 1/4 inch head space. Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims. 

Process in a boiling-water canner for 30 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top.Using a hot pad or glove, check that the rims are tightened. As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use. 

Makes 10 pints or 5 quarts. 

You can buy a large can of tomatoes at any warehouse store or check your grocery aisle for bulk foods.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below.

We Be Jammin'... Sweet Cherry Jam



Sweet Cherry Jam 
Found on http://www.bhg.com

Yields: 6 half pints

Ingredients

3 pounds fully ripe dark sweet cherries

1-1 3/4 ounce package regular powdered fruit pectin 

1 teaspoon finely shredded lemon peel

1/4 cup lemon juice

5 cups sugar

Directions

1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

3. Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).

Tuesday, September 20, 2016

In A Pickle... Old South Cucumber Lime Pickles



Old South Cucumber Lime Pickles 
Found on MrsWages
By Shirley Camp, MS, RD, LDN, retired University of Illinois Extension Educator

Yield: 5 quarts.

Ingredients: 

7 lb medium-size pickling cucumbers 

1 cup Mrs. Wages® Pickling Lime 

2 gal water

Syrup: 

2 qt Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

8 cups granulated sugar 

1 Tbsp Mrs. Wages® Pickling & Canning Salt 

1 Tbsp Mrs. Wages® Mixed Pickling Spice

Directions: 

Wash jars in hot soapy water, rinse well. Sterilize by boiling for 10 minutes; hold jars in hot water until use.

Wash cucumbers; remove 1/16-inch from blossom end and slice them crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. Soak the cucumbers 2 hours or overnight in the lime water, stirring occasionally. Rinse 3 times in cool water and soak 3 more hours in ice water. 

In a bowl, make a syrup of vinegar, sugar, and salt. Stir until all ingredients are dissolved. Remove cucumbers from the final ice water soak, drain slices, and pour syrup over them. Let the mixture set for 5-6 hours or overnight. Add pickling spice to taste.

Drain the syrup off the cucumber slices into a saucepan and simmer it for 35 minutes. Pack the cucumber slices into hot quart jars. Pour boiling syrup over the slices, covering them and leaving 1/2-inch headspace. Remove air bubbles. Adjust lids. Process pints 10 minutes, quarts 15 minutes in a boiling water bath. 

A Note About Lime: Use only food-grade lime. You may use it as a soak for fresh cucumbers 12-24 hours before pickling them. Remember, excess lime MUST be removed to make safe pickles.

Saucy... Red Enchilada Sauce



Red Enchilada Sauce
Found on gimmesomeoven 
submitted by Kelli Petery

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS

INGREDIENTS:


* 2 Tbsp. vegetable or canola oil

* 2 Tbsp. all-purpose or gluten-free flour

* 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)

* 1/2 tsp. garlic powder

* 1/2 tsp. salt

* 1/4 tsp. cumin

* 1/4 tsp. oregano

* 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

(*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.)

We Be Jammin'... Sweet and Spicy Honey Tomato Jam



Sweet and Spicy Honey Tomato Jam
Found on Canning Craze

5 pounds cored tomatoes, finely chopped 

2 cups honey 

1/2 cup sugar 

8 tablespoons lime juice 

1 tablespoon red chili pepper flakes 

2 teaspoons fresh grated ginger 

1 teaspoon cumin 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground cloves 

Combine the tomatoes, honey, sugar, lime juice, red chili flakes, ginger, cumin, cinnamon, and the cloves in a non-reactive pot over medium-high heat. Bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture reduces and becomes a jam consistency (sticky and thick), about 1-1/2 to 2 hours depending on the type of tomato and the size of the pot you use.

When the jam is close to the desired consistency, prepare 4 pint jars, rings, and lids (or eight 8-ounce jars) by boiling them for 10 minutes to sterilize. Remove from the water to a dry towel. When the jam is cooked, remove from the heat and fill the jars, leaving 1/4-inch headspace. Wipe the rims, apply the lids, and twist on the rings. Process the jars in boiling water bath for 20 minutes.

Monday, September 19, 2016

In A Pickle... Lemon Pickles



Lemon Pickles
Found on fromthegardentable

Ingredients

* 10 cups pickling cukes, thinly sliced

* 2 cups red bell pepper, sliced into strips

* 4 tablespoons pickling salt

* 3/4 cup bottled lemon juice*

* 3/4 cup distilled white vinegar

* 3/4 cup water (plus an extra 2 cups)

* 1/2 cup sugar

* 4 lemon slices

* 1 teaspoon allspice berries, divided

Instructions

1. Combine the cukes, peppers and salt in a large bowl and mix well.

2. Cover the vegetables with ice water and let sit anywhere from 2-6 hours.

3. Prepare canner, jars and lids.

4. Drain and then rinse with water.

5. Combine water, lemon juice, vinegar and sugar in saucepan and bring to a boil.

6. At the same time bring the 2 cups of water to boil in a kettle.

7. Place 1 lemon slice and 1/4 teaspoon allspice berries into each jar.

8. Pack in the cukes and peppers.

9. Pour the vinegar mixture evenly into each jar, this will not cover the vegetables so add the boiling water to each jar leaving 1/2 inch headspace.

10.Process in a boiling water bath for 10 minutes.

11.Remove from canner and let sit, undisturbed, for 12 hours.

Notes

* Yields: 4 pints


* *In canning you must use bottled lemon juice as the ph is constant. If you use fresh lemon juice you don't know if you will have the correct acidity.

* **It is best to leave pickles unopened for 6 weeks for the flavors to full meld. (But you don't have to!)

By Andrea Chesman
Adapted from The Pickled Pantry

Saucy... Green Tomato Enchilada Sauce



Green Tomato Enchilada Sauce 
Found on Pinterest

Makes 7 pints 

2.5 lbs green tomatoes, diced

1 large onion, diced 

6 cloves garlic, chopped 

2 teaspoons ground cumin 

3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped (optional) 

3 1/2-4 cups water or vegetable or chicken broth 

1-2 tsp Canning Salt 

1 tbsp lime juice to each pint jar 

In a large pot or skillet, sauté the onions in some olive oil until translucent and soft. Add the cumin and garlic and cook, stirring occasionally for a few more minutes. Add the tomatoes, roasted peppers and water or broth and salt to taste. 

Bring to a simmer and cook for about 20-30 minutes until the tomatoes are mostly broken down. 

Once the sauce has cooked, blend or process the tomatoes in the food processor until smooth. Taste and adjust seasoning. 

Return the sauce to a boil. 

Add 1 Tbsp of lime juice to each jar. 

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers). 

Process the jars in a water bath for 35 minutes.

We Be Jammin'... Sweet and Sour Jam



Sweet and Sour Jam 
Not Just for Chicken 
Found on Pinterest

1 habanero pepper 

3 cups fresh apricots, pitted and chopped 

1 cup shallots, sliced into thin slivers 

1/2 cup green bell pepper, chopped 

1/2 cup red bell pepper, chopped 

1/2 cup fresh pineapple, chopped 

1/4 cup cherry tomatoes, chopped 

2 cloves garlic, minced 

1 teaspoon minced fresh cilantro 

1/2 teaspoon ground cumin 

1/4 cup freshly squeezed lime juice 

1 (1.75 ounce) package powdered fruit pectin 

6 cups white sugar 

1 cup brown sugar, packed 

1/2 teaspoon butter 

9 sterilized half-pint canning jars 

Directions

Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. 

Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. 

Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly. Turn off heat, and skim and discard any foam that forms on the jam. 

Pack the jam into the sterilized jars, to 1/2 to 1/4 inch headspace and top each with a sterilized lid and ring. Process in a boiling water bath for 10 mins. 

Let jars cool completely. 

NOTE: This is a very special jam recipe. It makes a great glaze for sweet and sour chicken with rice. You can even use pork instead of chicken and maybe even beef.

Sunday, September 18, 2016

In A Pickle... Alton Brown's Kinda Sorta Sour Pickles



Alton Brown's Kinda Sorta Sour Pickles
Found on Foodnetwork

Ingredients 

1/2 onion, thinly sliced 

2 medium cucumbers, thinly sliced 

1 cup water 

1 cup cider vinegar 

1/2 cup champagne vinegar 

1/2 cup sugar 

2 tablespoons plus 2 teaspoons kosher salt 

1 teaspoon mustard seeds 

1/4 teaspoon ground turmeric 

1 teaspoon celery seeds 

1 teaspoon pickling spice 

4 whole garlic cloves, smashed 

Directions 

Combine the onion and cucumber slices in a clean spring-top jar.

Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. 

Recipe courtesy Alton Brown

Saucy... Green Taco Sauce



Green Taco Sauce 
Found on Pinterest

NOTE: This sauce kicks up nearly any Mexican style dish and infuses it with that piquant edge.

Makes 6 pints 

2 pounds tomatillos 

4 jalapeño peppers 

1 cup red onion, chopped 

1 cup shallots, chopped 

4 teaspoons garlic, minced 

2 cups fresh cilantro 

¼ cup extra-virgin olive oil 

4 cups chicken broth 

2 cups red wine vinegar 

½ cup honey 

Remove the husks from the tomatillos; rinse in cool water. Remove stem and quarter. Drop tomatillos in boiling water; cook 10 minutes. Drain.

Remove the stems and seeds from the jalapeño peppers. Roughly chop them. In a food processor, add tomatillos, onion, shallots, garlic, and cilantro; pulse until coarse. This may take 2–3 batches. Heat the olive oil in a stockpot. Add the mixture; cook 5 minutes, stirring constantly. Add the broth, wine vinegar, and honey; stir well. Reduce heat; simmer until thickened, about 20–25 minutes. 

Ladle into sterilized jars. Wipe rims. Cap and seal. Process at 10 pounds pressure in a pressure canner for 20 minutes.

We Be Jammin'... Sugar Free Cherry Blueberry Jam



Sugar-Free Cherry Blueberry Jam
Found on hitchhikingtoheaven

Makes 4 half-pint jars

2 cups sweet cherries, pitted and mashed (about 1-1/2 pounds) 

1 cup blueberries, mashed (about 12 ounces) 

1 tablespoon lemon zest 

1/4 cup lemon juice 

1 scant teaspoon Splenda (optional) 

1 cup apple juice concentrate 

4 teaspoons Pomona’s calcium water* 

3 teaspoons Pomona’s pectin powder

* The calcium is in the Pomona’s box with the pectin powder, along with instructions about how to prepare the calcium water; it’s easy. I mix mine in advance and store it in the fridge for a few months.

1. Sterilize your jars.

2. Mash the cherries and blueberries and put them in a 6- or 8-quart nonreactive, heavy-bottomed pot. Stir in the lemon zest, lemon juice, Splenda (if desired), and calcium water. (Don’t add the apple juice concentrate yet!)

3. Put the concentrated apple juice in a little saucepan and bring it to a boil. Transfer the boiling juice to a blender or VitaMix and add the pectin powder. Vent the lid and blend the pectin mixture for 1-2 minutes to thoroughly dissolve the powder.

4. Bring the fruit mixture to a boil, add the pectin solution, and cook, stirring constantly, for exactly 1 minute. Bring the mixture back to a boil and then remove it from the heat.

5. Allow the jam to cool 5-8 minutes, occasionally giving it a gentle stir. This step is important; it will minimize “fruit float” — that is, the annoying tendency for the fruit solids to separate from the liquid and float to the top of the jar during processing.

6. Pour the jam into sterilized jars, leaving 1/4-inch head space. Wipe the rims clean before adding lids, and process 10 minutes in a boiling water bath.

Saturday, September 17, 2016

Hot Hot Hot... Triple Pepper Hot Sauce



Triple Pepper Hot Sauce
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 4 quarter pints 

2 cups white vinegar 

1-1/2 cups finely chopped carrots (3 medium) 

1 cup finely chopped white onion (1 large) 

1/4 cup lime juice 

3 cloves garlic, minced 

1 teaspoon salt 

1/2 cup finely chopped red sweet pepper (1 small) 

3 fresh habanero chile peppers,* seeded and finely chopped

**3 fresh Fresno chile peppers, seeded and finely chopped

** 3 fresh Thai chile peppers, seeded and finely chopped** 

In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, carrots, onion, lime juice, garlic, and salt. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature. Transfer carrot mixture to a blender or food processor. 

Add sweet pepper, habenero peppers, Fresno peppers, and Thai peppers. Cover and blend or process until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to saucepan. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 minutes. Ladle hot pepper sauce into hot sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes, 

*Tip: Using three habanero peppers will result in a medium-spice sauce, similar to a spicy buffalo sauce. Using six habanero peppers will result in a much spicier sauce. 

**Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Saucy... Green Chile Enchilada Sauce



Green Chile Enchilada Sauce 
Found on Pinterest

Makes 2 pints but you can x4 for 8 pints 

1 tablespoons vegetable oil 

1/2 white onion, chopped 

2 cups anaheim chiles, roasted, peeled, seeded and chopped (about 8) 

3-4 garlic cloves, minced 

2 cups chicken stock 

3/4 teaspoon salt 

In a medium skillet, heat oil and sauté onion. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes. Puree in a blender, food processor or using an immersion blender. You can use immediately over enchiladas. It also refrigerates and freezes well.

You can also make a larger batch and can this recipe. Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts NOTES: Multiply this recipe by 4 and you will end up with around 8 pints of sauce. You can veganize this by using water or vegetable broth in place of the chicken stock.

We Be Jammin'... Sugar Free Pectin Free Refrigerated Jam

Sugar Free Pectin Free Refrigerated Jam 
Submitted by Kathy McFarland Ruff 
Found on Thankfulexpressions.blog


Friday, September 16, 2016

Hot Hot Hot... Spicy Plum Sauce



Spicy Plum Sauce 
Found on mrswheelbarrow

Use on grilled pork or as a chicken glaze. Makes a perfect dipping sauce for spring rolls or dumplings.

Makes 5 half pints 

3 pounds pitted and chopped plums, any kind or combination 

1-1/2 cup packed light brown sugar 

3/4 cup white sugar 

3/4 cup apple cider vinegar 

3/4 cup onion, finely chopped 

1 medium jalapeno pepper, finely chopped 

3 teaspoons mustard seed 

1.5 teaspoon salt

6 cloves garlic, minced 

1-1/2 tablespoon fresh ginger, minced 

Bring all ingredients except plums to a boil in a non-reactive pan. Stir in chopped plums. Reduce heat and simmer until thick and syrupy, stirring often, between 30-45 minutes, until it is reduced by more than half. Mash with a potato masher, immersion blender, or regular blender if you want a smoother sauce. Fill sterilized jars with hot sauce, leaving 1/4” headspace. Process in a boiling water bath for 20 minutes.

Tomato Tomahto... Fire Roasted Enchilada Sauce



Fire Roasted Red Enchilada Sauce
Found on Pinterest

Makes about 3 pints

2 cups fire-roasted tomatoes, peeled and chopped 

1-1/2 - 2 cups of tomato juice (use what is left from peeling and chopping tomatoes - add more if needed) 

3 red bell peppers, fire roasted 

1 ancho chili pepper, fire roasted 

1 medium onion, cut into fourths and fire roasted 

1 - 2 jalapeno peppers, fire roasted (use more or less depending on how spicy you want your sauce) 

5 cloves of garlic 

1/2 cup vinegar 

2 teaspoons dark unsweetened cocoa powder 

2 teaspoons cumin 

1 teaspoon salt 

1 teaspoon oregano 

1 teaspoon smoked paprika 

1 teaspoon chili powder

Fire roast the tomatoes, the onion and peppers on a hot grill ... or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.

Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the juices from the tomatoes.) Take the outer skin off the onion. Leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.

Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again.

Add to a large pot and bring to a boil. Turn off heat.

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).

Process the jars in a water bath for 35 minutes.

NOTE: This sauce is good used over burritos or enchiladas or Mexican lasagna.
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