Sunday, October 30, 2016

Top It Off... Peach Chocolate Dessert Sauce

Peach Chocolate Dessert Sauce 
Found on localkitchenblog


3 and 1/2 lbs peaches (3 lbs net), peeled, pitted, and broken into large chunks 

2 cups sugar 

1/2 cup chocolate liqueur 

4 tbsp bottled lemon juice 

1/2 cup sifted unsweetened cocoa 

1/4 tsp sea salt 

citric acid or lemon juice (to prevent browning) 

Peel peaches by scoring an X into the blossom end of each peach, then dipping in boiling water for 1 – 2 minutes, followed by an ice-water bath. Slip the peels off once the peaches are cool enough to handle (about 30 seconds in the ice bath should do it). Let peaches remain in the ice bath until fully cool, then transfer to a large bowl filled with cold water and 1 tsp citric acid (or 1/4 cup lemon juice).

Add sugar, chocolate liqueur and lemon juice to a large bowl. Slice peaches around the perimeter and twist to break in half and expose the pit (for very soft peaches, you can simply break the flesh apart with your hands and drop the chunks in the bowl, removing the pit as you go). Remove pit and coarsely chop or break up peach halves; add to the bowl with the sugar and liqueur, tossing occasionally to cover the peaches. Once the last peach is added, mix well, cover tightly, and mash. 

Transfer the peach mixture to a colander suspended over a large bowl. Add the drained peach chunks to the bowl of a food processor (in batches, if necessary) and pulse a few times until peaches are finely chopped, but not pulverized. Reserve. 

Transfer the collected peach juice to a large, high-sided stockpot (the sauce will spit). While bringing to a boil over high heat, add cocoa and salt and whisk to combine. Continue to boil, stirring occasionally, until the liquid becomes syrupy, starts bubbling thickly, and reads 220 degrees F on an instant thermometer, about 15 minutes. (Taste at this point and add sugar or lemon juice to your taste). 

Add chopped peaches and return to a boil. Continue to boil over high heat, stirring frequently until sauce thickens, volume is reduced about 1/3rd, and sauce spits angrily when a spoon is scraped across the bottom of the pan, about 15 – 20 minutes. 

Ladle hot sauce into hot, sterilized jars to 1/4-inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. 

Yields about 5 and 1/2 cups (four 8-oz jars and three 4-oz jars).

We Be Jammin'... Confit D'Oignon

Confit D' Oignon - French Onion Marmalade
Found on Food

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour!  

YIELDS 1 300ml Jar


* 1kg onion, red or yellow, peeled & cut in half & sliced thinly 

* 100ml olive oil 

* 1 teaspoon sea salt 

* 1⁄2 teaspoon ground black pepper 

* 2 bay leaves 

* 2 rosemary sprigs 

* 150g soft brown sugar 

* 75ml dry white wine 

* 75ml red wine vinegar

* 25ml balsamic vinegar


* In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

* Cover & cook over a gentle heat until they start to colour.

* Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

* Take off the lid and add the sugar, wine & vinegars.

* Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

* You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

* Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

* Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

* Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

Saturday, October 29, 2016

Top It Off... Chocolate Strawberry Sauce

Chocolate Strawberry Sauce 
Found on Pinterest

Makes 6 - 8 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp powdered pectin 

4-1/2 cups crushed strawberries 

6-3/4 cups granulated sugar 

4 Tbsp lemon juice 


Mix the cocoa powder and pectin in a small bowl and set aside. Mix the strawberries and lemon juice together in a sauce pot. Add the pectin mixture to the strawberry mixture while whisking the entire time. Heat the mixture until boiling. Stir frequently. Quickly add the sugar to the mixture and bring back to a boil while stirring frequently. Boil hard for 1 minute. Take the mixture off the heat,

Ladle the strawberry mixture into the hot sterile jars. Leave a 1/4" headspace. Remove air bubbles. Place the lid on the jar. Screw the band onto the jar until fingertip tight. 

Process in a boiling water canner for 10 minutes. Remove the jars from the canner and allow them to cool completely for 24 hours.

We Be Jammin'... Clementine Marmalade

Clementine Marmalade
Found on Food

YIELDS 5 one-pint jars


* 16 clementines, whole 

* 4 cups water 

* 1 lemon, halved 

* 7 cups sugar


* Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).

* Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.

* Cover the pot and simmer for 2-3 hours until fruit is soft.

* Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.

* Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.

* Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.

* Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.

* Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).

* Label jars; store in cool, dark place.

* SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

Friday, October 28, 2016

Top It Off... Chocolate Sauce

Chocolate Sauce
From - My Little Cottage In The Making


1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened. 

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight."

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dish towel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. 

Makes 2- 3 half pints depending on how much you reduce the recipe.

We Be Jammin'... Chili Zucchini Marmalade

Chili Zucchini Marmalade
Found on Food

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go.

YIELDS 5 8-ounce jars


* 3 oranges 

* 2 lemons 

* 1 inch piece gingerroot, sliced 

* 4 cups shredded zucchini (peeled and seeds removed) 

* 2 granny smith apples, peeled, cored and diced 

* 5 cups sugar 

* 2 ghost fresh chili peppers, minced (use gloves HOT!)

* 2 -4 calendula flowers, optional for color (optional) or 2 -4 drops yellow food coloring (optional)


* Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.

* Remove white pith from oranges and peel and pith from lemons. Place in cheesecloth along with ginger root.Tie cloth and place in the pot.

* Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.

* Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.

* Meanwhile have the water bath ready and prepare the jars and lids for canning.

* Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.

* Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.

* Label and store. use within one year.

Thursday, October 27, 2016

Top It Off... Chocolate Raspberry Sauce

Chocolate Raspberry Sauce 
From BallFreshPreserving

Makes 6 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp Pectin (abt 2 boxes) 

4-1/2 cups crushed red raspberries 

6-3/4 cups granulated sugar 

4 Tbsp. lemon juice 

COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. 

COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 

LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude.

We Be Jammin'... CherryMeyerGingerAde Marmalade

CherryMeyerGingerAde Marmalade 
Found on rufusandclementine

Makes 2 - 1/2 pints 

1 lb meyer lemons 

1/4 cup dried cherries, chopped 

2 cups loosely packed brown sugar 

1 teaspoon, fresh grated ginger 

1 tablespoon bottled lemon juice 

Prep your canner and sterilize your jars and lids. Put a couple of saucers in the freezer. Wash lemons well. Quarter and remove seeds and pith. Chop lemons and cherries into small pieces. 

(NOTE - picture has lemons cut into strips - you can do either way) 

Add lemons, cherries, and lemon juice into non-reactive pot/saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sugar and ginger. Bring to a boil over medium-ish high heat for 25 minutes. Watch and stir. 

Time to test for a set. You are good to go when the jam reaches 220° f or you can do the wrinkle test. Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec. Push it. If it wrinkles a bit, it’s set. If not, boil for 5 more minutes and try the wrinkle test again. 

When ready, fill jars. Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets. Wipe rim clean with a damp cloth or paper towel. 

Process for 15 minutes in the hot water bath.

Wednesday, October 26, 2016

Top It Off... Boozy Peach Sauce

Boozy Peach Sauce 
Found on preservedandpickled.blogspot 

NOTE: Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. 

Makes 3 - 4 pints. 


6 cups chopped pitted Peaches 

2 tablespoons Lemon Juice 

2 cups lightly packed Brown Sugar 

1 cup Raw Sugar 

3/4 cup Brandy 

1 tsp grated Lemon Zest 


Prepare your boiling water canner. 

Sterilize jars, set lids in simmering water until ready for use. Set bands aside. 

When chopping your peaches, toss with Lemon Juice to keep from browning. 

Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. 

Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. 

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. 

Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. 

Store in dark cool pantry for a year. 

Makes 3 - 4 pints.

We Be Jammin'... Cherry Marmalade

Cherry Marmalade
Found on Canning Craze


2/3 cup chopped seeded orange (peeled) 

4 cups pitted sweet cherries 

4 Tbsp lemon juice 

3.5 cups granulated sugar 

Here’s how we made it: In a large pot combine the cherries, orange and lemon juice. Bring the mixture to a boil over medium high, then reduce the heat, cover and maintain a boil, stirring often. Boil for 20 minutes or so until the peels are softening and the cherries are breaking down a bit. After 20 minutes add the sugar, maintaining a boil. Continue to boil hard, stirring frequently for about 30 minutes, until gel stage is reached. 

Bring to a full rolling boil and process for 15 minutes.

Tuesday, October 25, 2016

Top It Off... Blueberry Topping

Blueberry Topping

Found on Pinterest

NOTE: You can use pretty much any fruit - Raspberrys, Peaches, Etc.

NOTE: Use to top ice cream, cheesecakes, or even as a pancake syrup. 

Makes 16 pints 

3 qt water or flavor juice of what your canning 

2-1/2 c sugar 

1-1/2 c perma flo (is a cornstarch used by the Amish or you can use Clear Jel) 

5 qt smashed blueberries

1 tsp canning salt 

3 tbsps of lemon juice 

Heat sugar, in 2 qts of juice until boiling. Meanwhile, mix perma-flo or Clear Jel and 1 qt of juice in a separate bowl. Add perma-flo or Clear Jel to boiled water or juice and last add 1 tsp salt and 3 tbsps of lemon juice and stir till the thickness you like. Add the thickened sauce to 5 qts of smashed blueberries.

Put into jars to 1/4 inch headspace and put in water bath canner and bring to boil and process for 10 mins

We Be Jammin'... Cherry Key Lime Marmalade

Cherry Key Lime Marmalade 
Found on localkitchenblog


2 lbs sweet cherries, stemmed & pitted (can use frozen)

2 ½ lbs sugar

8 oz key limes, halved, seeded and thinly sliced

8 oz (about 3 medium) regular limes, quartered, seeded and thinly sliced


3 to 4 stems fresh lemon verbena - if you can't find any lemon verbena it can be omitted.

large pinch sea salt

Day 1. Combine cherries and sugar in a large pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then cool to room temperature, transfer to a bowl, cover tightly and refrigerate overnight.
Measure sliced limes into a measuring cup. In a large saucepan or deep skillet, combine lime slices with an equal volume of water. Add lemon verbena stems. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Cool to room temperature, transfer to a bowl (separate from the cherries), cover tightly and refrigerate overnight.

Day 2. Prepare canner, jars and lids. Combine macerated cherries and lime mixture in a large pot. Remove lemon verbena stems. Add pinch of salt. Bring to a boil over high heat. Continue to boil, stirring only minimally, until marmalade reaches the set point: 220 degrees F on an instant thermometer, or a small dollop wrinkles on the frozen plate test. Turn off heat. Ladle hot marmalade into hot jars to ¼-inch headspace. Remove air bubbles jars, wipe rims, put on lids and process in a boiling water bath for 10 minutes. Yields 10 cups or 10 half pints.

Sunday, October 23, 2016

Top It Off... Blackberry Cordial with Brandy

Blackberry Cordial with Brandy 
Found on pinterest

Select large ripe blackberries. 

Mash and strain through coarse cheesecloth without heating them. 

To every quart of juice add 

2 cup sugar. 

Tie in thick muslin bag 

4-1/2 tsp grated nutmeg or use ground, 

1 tbsp whole cinnamon or 1 cinnamon stick, 

1 tbsp of allspice, 

1 tbsp whole clove. 

Boil juice and spices slowly for 25 minutes. 

Remove from heat and remove spice bag and stir in one pint of brandy. 

Cool completely and pour into sterilized jars. 

The brandy is the preservative so this does not need to be processed. 

Store in a cool dark place. Ready to drink.

We Be Jammin'... Carrot, Onion, and Dill Marmalade

Carrot, Onion and Dill Marmalade 
Found on food52

Makes 4 half pints 

2 pounds carrots, peeled and grated 

1/2 cup packed combined fresh thyme, dill and zest of 1 lemon 

4 cups sugar 

1 pound Vidalia onion, Walla Walla or Texas Sweet, coarsely chopped 

2 tablespoons of bottled lemon juice 

Juice of 2 oranges 

2 tablespoons minced crystallized ginger 

In a large non aluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil. Reduce to low and simmer for 20 minutes. Drain and return carrots to saucepan. 

Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger. Bring mixture to a boil over medium heat. 

Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth. 

Ladle marmalade into jars leaving 1/4 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes. 

Note: For those afraid that there isn't enough acid to water bath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.

Friday, October 21, 2016

Top It Off... Blackberry and Apple Syrup

Blackberry And Apple Syrup
Found on Vicki's Canning World

3-1/2 quarts blackberries - (about 4 lbs.) (or loganberries or Marion berries) 

2-1/3 cups apple juice 

Granulated sugar -- see * Note 

1/2 cup lemon juice 

* Note: Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar. 

Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 minutes or until the fruit is soft. Mash with a potato masher. Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. 

Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible. Pour the juice back into the saucepan, add the sugar and stir over low heat until the sugar has completely dissolved. Stir in the lemon juice.

Bring the mixture to a boil and simmer for 5 minutes. Cool for at least 5 minutes, then pour into clean hot jars or bottles. Or pour the syrup into ice cube trays, leaving enough room for expansion. When frozen, turn the cubes out into plastic bags and keep in the freezer. 

For longer storage: Ladle the hot syrup into 1 hot, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce jar on hand in case it's needed), leaving 1/2- inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.

We Be Jammin'... Carrot Pineapple Marmalade

Carrot Pineapple Marmalade 
Found at misadventuresinselfreliance.wordpress

Makes 5 half pints 

4 cups carrots (ground fine) 

4 tbsps lemon juice 

1-1/2 tsps grated lemon rind 

1 cup orange juice 

3 tsps grated orange rind 

1 tsp ground ginger 

3-1/2 cups sugar 

1 cup diced pineapple 

1 cup pineapple juice 

Cook carrots, grated rind of lemons and oranges, orange juice, and pulp in a small amount of water (abt 5 cups) until tender (40-45 mins). Add the ginger, sugar, pineapple, and pineapple juice. Cook until thick and clear (about 1 hour). Add lemon juice and cook 5 mins. 

Pour into sterilized jars to within 1/2 inch headspace. Put on cap, screw band firmly tight. Process in a Boiling Water Bath 10 mins

Thursday, October 20, 2016

Top It Off... Berried Dessert Topping

Berried Dessert Topping
Found on Vicki's Canning World

This recipe yields about 3 pints

1 quart sliced strawberries 

2 cups granulated sugar 

1 cup brown sugar 

1/4 cup lemon juice 

1 tablespoon grated lemon peel 

1/4 teaspoon coriander 

2 cups raspberries 

1/2 cup sliced almonds

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.

Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

We Be Jammin'... Carrot Marmalade

Carrot Marmalade
Found on Food

This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!

YIELDS 3 250 ml jars


* 1 lemon 

* 1 seville oranges 

* 2 cups water 

* 2 cups grated carrots 

* 2 1⁄2 cups sugar


* Wash the lemon and orange and shred them finely.

* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.

* Put the canning jars in a large kettle with enough water to come to an inch above the rims.

* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.

* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.

* Wash, peel and grate the carrots.

* Add the carrots and sugar to the peels.

* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.

* Fish out the seeds, draining them well.

* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Wednesday, October 19, 2016

Top it Off... Banana Split Sauce in Jars

Banana Split Sauce in Jars

Yield 10 half pint jars

10 nice ripe bananas - no bruises

2 - 20 oz. cans crushed pineapple including juice

1/2 cup coconut

6 Tbs. lemon juice

1/2 tsp. almond extract (optional)

4 cups sugar (you can add another cup. I reserve this cup depending on how ripe and sweet the bananas are. You may or may not want to add it)

1 - 13 oz. jar maraschino cherries - juice reserved, cherries rinsed and cut in half

Prepare your jars and lids following proper canning procedures.

-Put all ingredients EXCEPT CHERRIES in a pot. Mash with potato masher while bringing to a boil. Reduce heat and simmer at a low boil for about 30- 40 minutes stirring frequently.

-While topping is cooking, reserve the cherry juice, rinse the cherries and cut them in half. Divide them equally among your jars. Add 2 Tbs of the reserved cherry juice to the bottom of each jar.

- Fill hot jars with hot banana split sauce leaving 1/2" headspace. Top with one more Tbs. of the cherry juice.

-Wipe rims and threads of your jars with a clean paper towel dipped in sterile water.

-Waterbath 15 minutes. Remove jars to a dry towel and let sit undisturbed for 24 hours before checking seals and removing rings for storage

We Be Jammin'... Blueberry Marmalade

Blueberry Marmalade
Found on Food

YIELDS 6 half pint jars


* 1 medium orange 

* 1 medium lemon 

* 1 cup water 

* 1⁄4 teaspoon baking soda 

* 3 cups blueberries, washed and drained 

* 5 cups sugar

* 1 (6 ounce) bottle liquid pectin


* Remove peel in quarters from orange and lemon.

* Lay quarters flat and remove about half of white part.

* With scissors, cut remaining peel into fine shreds.

* Put in kettle; add water and soda.

* Bring to boil and simmer, covered, for 10 minutes.

* Remove pulp from membrane; add with juice to peel.

* Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.

* Remove from heat and stir in liquid pectin.

* Stir and skim by turns for 5 minutes.

* Pour into hot sterilized jars, and seal.

* Makes about six 1/2 pint jars.

Tuesday, October 18, 2016

In A Pickle... Claussen Knockoff Pickles

Claussen Knock­off Pickles 
by Linda Fredrickson

35­-40 small to medium pickling cukes,

1 gal. cold water,

1 c CIDER vinegar,

2 TBSP. mixed picking spices,

2/3 c. canning salt,

4 cloves garlic,

4 fresh dill heads or 4 TBSP dried dill seed (not weed)

Wash, not scrub, cukes. Trim 1/8 inch from blossom ends and slice in half or quarters lengthwise, depending on size you want.

In a gallon jar or large wide­mouth food­safe container layer dill heads, garlic, and cuke slices.

In a separate container stir remaining ingredients together until salt is dissolved. Pour brine over cukes, making sure all are fully submerged. If needed, place a plate or mug or other non­reactive heavy item on the cukes to weigh them down under brine.

Cover lightly with a lid just perched o top or cheesecloth to keep fruit flies away.

Leave out of direct sunlight on your counter 2­4 days until cukes taste like pickles throughout. Fix your lid onto your jar or container and chill. These can be stored in the fridge for up to 6 months provided you keep them COVERED with the brine. If fuzz or foam develops on top of the brine, use a spoon to remove it. If any fuzz it attached to a pickle, remove it also.

We Be Jammin'... Bourbon Bacon Marmalade

Bourbon Bacon Marmalade 
Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 40 minutes Yield: 2.5 pints of marmalade


•2 lbs smoked bacon, cut into 1 inch pieces 

•2 medium yellow onions, chopped 

•3 cloves garlic, chopped 

•1/2 cup bourbon (I used cheap Gibson's Whiskey, turned out delicious!) 

•6 tablespoons brown sugar

•1/2 cup apple cider vinegar 

•1/2 cup maple syrup (Can substitute fake maple syrup if cash is tight!) 

•2 cups freshly brewed coffee 

•6 dashes Tabasco chipotle pepper sauce (optional, or toss in a few chili flakes) 

•6 grinds of fresh black pepper


1. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.

2. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.

3. Add all of the remaining ingredients to pot except Tabasco and pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.

4. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.

5. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add Tabasco chipotle sauce and pepper. Stir to incorporate.

6. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.

Monday, October 17, 2016

Saucy... Teriyaki Sauce

Teriyaki Sauce
Found on Canning Craze

2 cups soy sauce 

2 cups light brown sugar 

1 cup white vinegar 

4 T. fresh ginger, chopped finely or grated 

2 T. bottled lemon or lime juice 

2 T. Clear Jel 


In a stainless steel or enameled dutch oven combine soy, brown sugar, lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and add the Clear jel and mix till it’s incorporated. 

Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat. 

Filling the jars: 

Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight." 


Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.

We Be Jammin'... Blood Orange Strawberry Marmalade

Blood Orange Strawberry Marmalade 
Found on sbcanning

2-1/2 cups blood oranges (5 small blood oranges) 

Rind from 5 small blood oranges

4 cups of strawberries, hulled and diced 

3 cups sugar 

With a vegetable peeler remove the rind from the blood oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. 

Cut the white part of the orange or pith away from the flesh of the orange. Cut the blood orange into a small dice and set aside with the rind. 

In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally. 

After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside. 

Combine the oranges and rind. Heat on medium until mixture is simmering. 

Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes. 

Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. 

Begin testing for the gel point. Once you have reach the gel point turn off the heat. 

Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. 

Process in a waterbath for 10 minutes at a full boil.

Saturday, October 15, 2016

In A Pickle... Sweet Dill Pickles

Sweet Dill Pickles
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 6 pints 

3 pounds 4-inch pickling cucumbers* 

4 cups water 

4 cups white vinegar 

3 cups sugar 

1/3 cup pickling salt 

6 tablespoons dill seeds 

Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. 

In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar. 

Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. 

Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving. 

*Tip: If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.

We Be Jammin'... Blood Orange and Vanilla Marmalade

Blood Orange & Vanilla Marmalade 
Found on sbcanning


2 medium juice oranges 

2 large blood oranges 

2 lemons 

1/8 teaspoon baking soda 

1 vanilla bean 

One 1.75-ounce package powdered pectin 

6-1/2 cups granulated sugar 


1. Wash the oranges and lemons. Remove the rinds in quarters and thinly slice them lengthwise. When all the rinds are sliced, roughly chop them crosswise into slightly smaller pieces. Put the rinds in a large pot and add 2 1/2 cups of water and the baking soda. 

2. With a sharp knife, split the vanilla bean open lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot and bring it to a boil. Reduce the heat, cover, and simmer for 15 minutes. 

3. Meanwhile, roughly chop the oranges and lemons and remove the seeds. Transfer the fruit to a food processor and pulse until it is evenly chopped but still a bit coarse. Add the fruit to the pot with the rinds and return to a boil. Cover and boil for 15 minutes. 

4. Measure out 4 1/2 cups of the fruit mixture. Make sure to get a good mixture of rind, fruit, and juice. Discard remaining fruit mixture and vanilla bean. 

5. Return the reserved 4 1/2 cups of fruit mixture to the pot. Stir in the pectin and return to a boil. Boil vigorously for one minute. 

6. Add the sugar all at once and stir until combined. Return to a rapid boil, stirring frequently, and boil hard for one minute.

7. Ladle hot marmalade into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Process in a water bath canner for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot. 

NOTE: Marmalade may take several days up to a week to completely gel.

Friday, October 14, 2016

Saucy... Lemon Dill Sauce

Lemon Dill Sauce
Found on freshpreserving

Great, easy way to add a little spice to your fresh fish or veggies. 

Prep Time: 15 minutes

Makes about 2 cups sauce or 9 Herb Starter Cubes


* 2 sticks salted butter

* 1/4 cup olive oil

* 3/4 cup finely chopped shallot

* 3/4 cup dry white wine

* 1/4 cup Dijon mustard

* 1/4 cup lemon juice

* 1/4 cup chopped fresh dill 

* Ball® Frozen Herb Starters


1. MELT butter with olive oil in large skillet and sauté shallot until softened. Add wine and simmer on low heat until reduced by half. Stir in mustard and lemon juice and simmer 2 minutes or until slightly thickened. Remove from heat and stir in dill.

2. POUR sauce into the Ball Frozen Herb Starter tray, cover until ready to use. Serve with salmon, potatoes, asparagus and/or your favorite seafood and veggies.

Quick Tip: To thaw cubes, remove from tray and defrost in refrigerator or at room temperature. To quickly thaw, place in a microwave-safe measuring cup and microwave on HIGH 15-20 seconds until softened.

We Be Jammin'... Beet Marmalade

Beet Marmalade
Found at lemonsandlavender

NOTE: This marmalade is reminiscent of cranberry sauce, but it has an unmistakable earthiness from the beets. It's a hit every time I make it. I love it with roasted chicken, but it is a wonderful as an appetizer along with mild, creamy cheeses and crackers. 

Makes 2 pints 

4 medium-large red beets, roasted and peeled 

1-1/2 cups sugar 

1 large lemon 

2 tablespoons chopped fresh ginger 

1 Tbsp of lemon juice 

To roast the beets, trim down the stalks leaving about a half inch intact and remove the thin root end. Wrap each beet with foil and place on baking sheet in a 375 degree F oven for about 45 minutes to an hour. Beets are done when they yield to pressure. Cool and peel.

Put the beets in a food processor and pulse until coarsely chopped, or mash the beets by hand. Transfer the beets to a heavy bottomed saucepan and stir in the sugar. Cut the lemon, skin and all, into large chunks (remove any visible seeds) and place in food processor along with the chopped ginger and pulse until finely chopped, or chop finely by hand. Add the chopped lemon, lemon juice, and ginger to the beets and sugar and stir to blend. If you see any seeds, remove them. 

Cook over medium-low heat, stirring often, until the marmalade has thickened a little. That should take about 2 minutes and the marmalade will get thicker when it cools. If using within a month, place the hot marmalade into clean jars, cover and refrigerate.

For longer preserving, pour or spoon into hot, sterilized jars leaving 1/4-inch headspace, and seal. Process in boiling-water bath for 15 minutes

Thursday, October 13, 2016

In A Pickle... Wicked Pickles

Wicked Pickles
Found on gardenoflife

NOTE: This is a freezer pickle 

6 - ½ pint jars or other freezer containers for the freezer 

2 pounds cucumbers (small pickling cucumbers) 

1 cup fresh cilantro 

5-6 dried habanero or red chile peppers (more if you like things hotter!) 

2 Tbsps Chia Seed 

1 large Vidalia or other sweet onion 

5 garlic cloves 

1 Tbsp pickling spice 

1/3 cup sugar 

3 cups white vinegar (use 5% acidity vinegar) 

2 Tbsp canning salt 

Slice cucumbers ¼” thick and place in a glass bowl with sliced sweet onion, cilantro, peppers, and thinly sliced garlic cloves. 

Combine vinegar, sugar, pickling salt, and pickling spice with one cup of water in a small bowl. 

Cook over stove on high heat until sugar completely dissolves. Pour hot mixture over cucumber mixture in the bowl and stir to combine. Cover the bowl with foil and chill for two days in the refrigerator. 

After fermenting 48 hours, drain cucumber mixture and save the liquid. 

Place one habanero or red chile pepper in the bottom of each jar. Place cucumber and onions into clean jars or freezer containers, leaving 1” of space at the top. Pour liquid over the mixture, leaving 1” of space at the top. (Do not fill completely to the top) 

If using canning jars, seal and place a ring on the top. Freeze standing upright for six months. 

To eat pickles, thaw and refrigerate after opening.

We Be Jammin'... Apricot Pepper Marmalade

Apricot Pepper Marmalade
Found on Food

Spread onto bread or crackers, or use as a condiment for baked ham or grilled meats. I like to make appetizers by spreading this marmalade on mini-biscuits and topping with smoked turkey. Very versatile.

YIELDS 1-3/4 cups


* 1 1⁄2 teaspoons canola oil 

* 1⁄2 cup red onion, finely chopped 

* 1⁄2 cup green onion, finely chopped 

* 1⁄2 medium red bell pepper, finely chopped

* 1 jalapeno pepper, seeded and finely chopped

* 2 cups apricot jam (I use apricot fruit spread)

* 1⁄2 teaspoon hot pepper sauce 

* black pepper, to taste


* Heal oil in a medium saute pan over medium heat.

* Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.

* Add remaining ingredients and simmer 20 minutes.

* Cool marmalade and then store in refrigerator.

Wednesday, October 12, 2016

Saucy... Emeril's Worcestershire Sauce

Emeril's Worcestershire Sauce
Found on emerils


* 2 tablespoons olive oil

* 6 cups coarsely chopped onions

* 4 jalapenos, with stems and seeds, chopped

* 2 tablespoons minced garlic

* 2 teaspoons freshly ground pepper

* 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil

* 1/2 teaspoon whole cloves

* 2 tablespoons salt

* 2 whole, medium lemons, skin and pith removed

* 4 cups dark corn syrup

* 2 cups 100 percent Pure Cane Syrup (recommended: Steen's)

* 2 quarts distilled white vinegar

* 4 cups water

* 3/4 pound fresh horseradish, peeled and grated

* 3 pint-sized canning jars, if processing


* Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

* Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

* Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

We Be Jammin'... Apple Marmalade without added pectin

Apple Marmalade without added pectin
From the National Center for Home Food Preservation

Makes 6 or 7 half pints 

8 cups thinly sliced apples (about 3 pounds) 

1 orange 

1½ cups water 

5 cups sugar 

2 tablespoons lemon juice 

Select tart apples. Wash, pare, quarter, and core the apples. Slice thin. 

Quarter the orange, remove any seeds, and slice very thin. 

Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 220 degrees or until the mixture thickens. 

Remove from heat; skim. 

Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 

Process in a Boiling Water Canner for 6 minutes.

Friday, October 7, 2016

Saucy... Burnt Onion Concentrate

Burnt Onion Concentrate
Found on Canning Recipes Only

This recipe was adapted from a Victorian-era blend that can act as either a sauce or a marinade. It’s also great for flavoring gravies, soups, and stews.


3 pounds onions, peeled and coarsely chopped 

7 ½ cups cold water 

3 cups brown sugar 

7 ½ cups cider vinegar 

3 tablespoons dried French tarragon 

1 teaspoon salt 

1 teaspoon coarsely ground black pepper 

In a large stockpot, combine onions and water. Cover; bring to a boil. Lower heat; simmer until onion is soft. Add sugar; stir well. Continue to simmer until mixture has turned a very dark brown and has reduced by about half. This will take at least 1 hour. Stir occasionally to prevent sticking. In a separate pan, bring vinegar, French tarragon, salt, and pepper to a boil. Lower heat; simmer 10 minutes.

Slowly pour vinegar mixture into onion mixture; stir well. Bring to a boil; lower heat, and simmer 10 minutes. Ladle into sterilized pint jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a water-bath canner 10 minutes

We Be Jammin'... Alton Brown's Orange Marmalade

Alton Brown's Orange Marmalade
Found on Foodnetwork
Recipe courtesy Alton Brown, 2009


1-3/4 pounds oranges, 4 to 5 medium 

1 lemon, zest finely grated and juiced 

6 cups water 

3 pounds plus 12 ounces sugar 

Special Equipment: 

10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot Directions 

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. 

Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. 

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. 

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready. 

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Thursday, October 6, 2016

In A Pickle... Hot Mexican Pickles

Hot Mexican Pickles…/delilahs-hot-mexican-carro…/


1 pound jalapeno peppers 

1/3 cup olive oil 

3 large carrots, ends trimmed and thinly sliced 

3 medium yellow onions, quartered and thinly sliced 

1 medium head garlic, separated into cloves and peeled 

4 cups cider vinegar 

2 tablespoons salt* 

2 bay leaves

 1 tablespoon black peppercorns 

1 tablespoon dried oregano 

1 tablespoon sugar or agave, optional 

1/2 tablespoon dried thyme, optional


Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn! Tip You may want some windows open because it can get pretty pungent pretty quickly.

In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes. 

Fill prepared jars, leaving 1/2-inch of headspace, and process in a water bath for 10 minutes.

We Be Jammin'... Yellow Cherry Jam

Yellow Cherry Jam
Found on inerikaskitchen

Makes 5 half pints 

4 cups crushed yellow cherries 

3 cups sugar 

¼ cup lemon juice 

½ teaspoon almond extract 

Wash, stem, pit, and crush yellow cherries: 2-1/2 cups whole stemmed cherries will equal approximately 1 pound of crushed fruit. 

Bring the crushed cherries and juice slowly up to a boil in an enamel or other non-reactive saucepan. When the cherry mixture boils, to each 4 cups (approximately 2 pounds) of crushed cherries, stir in 3 cups of sugar, ¼ cup fresh lemon juice and ½ teaspoon almond extract. 

Stir until sugar dissolves, cooking rapidly over medium-high heat until jam boils again and reaches the jellying point. 

Ladle into sterilized jars, seal with canning lids and process for 10 minutes in boiling water bath. Cool jars and label. 

Makes approximately 5 cups of jam.

Wednesday, October 5, 2016

Saucy... Asian Inspired Orange Cooking Sauce

Asian Inspired Orange Cooking Sauce 
Found on sbcanning

4 pounds (about 5 cups) prepared orange fruit and zest 

2 cup brown sugar 

1 cup white sugar 

1/2 cup honey 

3/4 cup diced onion 

2 T mustard seed 

1 T fresh ginger paste (smashed using fork or knife or mortar/pestle) 

1 T minced garlic 

1 T tamari soy sauce (dark soy but you can use any) 

1/2 tsp ground black pepper 

1 T red chili flakes ( add more if you like spicy) 

1 cup apple cider vinegar 

1 T Thai Kitchen Green Curry Paste (has green chili, garlic, lemongrass, galangal, salt, shallot, spices, kaffir lime) or 1 T Chinese 5 spice powder


Prepare 4 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. Prep by zesting the oranges with a vegetable peeler, avoiding any white pith and julienne. Set aside. Remove all pith from fruit and chop, reserving the juice and combine with zest.

Using a potato peeler, peel the outside of each of the oranges and set the peels aside. When you have completed the entire peeling, remove all the white part of the orange, which is called the “pith”, so that you can see the flesh to segment the oranges. You can cut the orange in half width wise and separate the segments in smaller sections being careful to get rid of seeds and any of the membrane or internal white parts as you can. Once you have segmented the oranges into a bowl cut the peels into a fine julienne or small strips.


In a large stainless steel or enameled dutch measure 3 cups of fruit/zest mixture and 3 cups of water. Simmer on low for an hour until fruit and zest is soft and volume has reduced to 5 cups. Add onions and simmer for 10 minutes or until onions are soft. Add the rest of the ingredients, simmer for 15 minutes. Using a regular or stick blender pulse the mixture till it’s mostly smooth with just a few zest strips remaining for texture. Remove from heat. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".


Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 20 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

We Be Jammin'... Wine Spiked Peach Jam

Wine-Spiked Peach Jam
Found on savvyeat

Yield: 5 to 6 half-pint jars 


3 pounds peaches 

3-1/2 cups granulated sugar 

2 tablespoons lemon juice 

1 cup dry white wine 

1 package (6 tablespoons) pectin 


Wash, pit and chop the peaches into bite-sized pieces. Gently mix with the sugar and lemon juice in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight. The next morning - Puree the peaches and pour them into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. 

Cook, stirring occasionally, until the juice is 212F on a candy thermometer. Add the peaches, white wine and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F. The jam will still seem very liquidy at this point, but it will firm up as it cools. 

Fill the jars up to 1/2” headspace. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Process for 10 minutes in a boiling water bath. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Refrigerate any jar that has not sealed after 24 hours.

Tuesday, October 4, 2016

In A Pickle... Cajun Pickles

Cajun Pickles 
(aka - Fire and Ice Pickles) - 
(Refrigerator Pickle)
Found on savoiesecrets.wordpress

NOTE: These are sweet and spicy - As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy. 

Makes 1 gallon 

1 gallon whole Kosher dill pickles 

4 pounds sugar 

2 ounces Tabasco sauce 

2 dozen cloves (some recipes leave these out, up to you) 

6 cloves of garlic, thickly sliced 


Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar. Let stand 3 – 4 days. Shake once a day. The pickles will make their own juice. Refrigerate.

We Be Jammin'... Wild Persimmon Jam

Wild Persimmon Jam
Found on themediansib

Makes 3 half pints

2 cups of persimmon pulp (gather ripe persimmons, wash them, mash them, and run them through a mill or push them through a need at least 2 cups of pulp). 

3 cups of sugar 

2 Tbsps of lemon juice 

1 pkg of powdered pectin.

Add persimmon pulp, sugar, and lemon juice to a pot and bring to a boil. Reduce heat and simmer for 10 minutes.

Add the package of powdered pectin to the persimmon/sugar mixture and boil for one minute. (To keep pectin from clumping save 1/4 cup of the sugar and mix with the pectin and then add to hot mixture.)

Laddle mixture into jars to 1/4 inch headspace, remove air bubble, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 mins.

Monday, October 3, 2016

Saucy... Thai Sweet and Hot Garlic Dipping Sauce

Thai Sweet and Hot Garlic Dipping Sauce
Found on Canning Craze Author: Rebecca Lindamood


½ cup finely minced fresh garlic (Peel and mince your own garlic, please. Pre-minced garlic in jars just isn't good enough for this recipe.) 

1 Tablespoon Kosher salt 

6 cups cider vinegar 

6 cups granulated white sugar 

¾ cup (less if your heat tolerance is lower) crushed red pepper flakes 


Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside. Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from 'regular-mouth' or 'narrow-mouth' canning jars placed facing down with the sides touching. Set aside. Sprinkle salt over the minced garlic in a metal or glass bowl (don't use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so don't skip this step! 

In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes. 

Ladle the hot sauce into the hot jars. You want to leave ½" of space between the top lip of the jar and the top level of the dipping sauce. Use a ruler outside the jar to check whether you have the right amount of open space. If you need to, use a spoon to remove some sauce or add sauce to maintain that ½" of headspace. Use a paper towel (or clean tea towel) dipped in pure cider vinegar to wipe the rims of the jars even if it doesn't look like anything is on it. Use your clean hands to grab a lid from the hot tap water. Position it, rubber seal side down, directly over the center of the jar. Place the metal ring over the jar and gently screw it into place until you meet resistance. When you meet resistance, tighten the jar until it is finger-tip tight. (In other words, tighten until it is the tightness that you can achieve with your finger-tips, not with vice-grips.) 

The jars are going to be hot because you poured nearly boiling liquid into them. I find it helpful to wear an oven mitt on the hand that is holding the jar steady. When all of your jars are ready, set the prepared canner on your burner. Position the jars (using an oven mitt to keep from burning your fingers or palms) over the rack (or steamer basket or upside-down canning lids) so that the jars are steady and in an upright position. 

Cover the jars completely by at least one inch with hot tap water. Place a lid on your canner (or stockpot) and turn the heat on your burner to high. When the water reaches a full, rolling boil (one that could not be stirred down), set your timer for 15 minutes. When the 15 minutes have elapsed, remove the lid to your canner and shut off the heat. Leave the jars in the hot water for 5 minutes. After 5 minutes, transfer the jars (using a waterproof oven mitt or canning tongs) to a towel lined counter or a cooling rack with a towel under it. You should start to hear the "POP" of the lids as they form vacuums and seal. This is a very good thing! Leave your jars to rest, undisturbed, overnight. In the morning, test the jars by pressing gently on the center of each lid. If it does not give under gentle pressure or pop back up, your seal is good. 

Remove the rings for storage*, wipe gently with a damp cloth or paper towel, label and store in a cool, dark place for 3 weeks prior to using. Unopened, sealed jars of this sauce can be stored for a year. *Storing your jars without the rings is a little bit of insurance. When food spoils in a closed environment, the gasses produced by bacterial growth create upward pressure in the air pocket left by the headspace you so carefully measured in the jar. If you remove the ring, any gasses produced by spoilage will push upward on the lid loosening the seal. When you open a jar, if the seal is weak or there is no "schllllllooop" from a vacuum seal being broken, discard the contents immediately. On the flip side, if you hear that lovely "schllllllllooop" and the lid is difficult to pry from the jar, you've done the job right! You can eat your home-canned goodies, content in your foodstuffs' safety.
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