4 medium red jalapeno peppers (up to 6 peppers) 3/4 cup red bell pepper -- chopped 6 cups sugar 2 1/2 cups cider vinegar 2 packages liquid pectin (3 oz. each)
1) Remove most of the seeds from the jalapeno peppers and chop coarsely. You should have 1/4 cup. In a blender or food processor, whirl all of the peppers until finely ground. Place ground vegetables and any juice in a heavy-bottomed 8 to 10 quart pan. Stir in sugar and vinegar until well blended. 2) Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil; then boil, stirring for 1 minute. Remove from heat and skim off any foam. 3) Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4" headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. You can also use paraffin instead of processing in boiling water. Use jam within one year of canning.
Post by carnation037 on Feb 6, 2005 13:48:02 GMT -6
from aprilb CrabApple Jelly
crabapples, washed and stems removed
The day before place fruit in a heavy kettle. Add enough water just to cover. Bring to a boil, simmer gently until fruit is tender. Strain fruit through a jelly bag or cheesecloth. The next day, boil the juice for 10 minutes. Add 1 cup of sugar for each cup of juice. Bring mixture a boil again, and boil for 20 minutes or until a drop on a cooled plate sets. Pour into hot sterilized jars. Pour 2 layers of parfin wax, tilting the second one around edges to completely seal in jelly. A small length of string may be placed in between layers to make removal of wax easier.
Post by carnation037 on Feb 6, 2005 14:05:13 GMT -6
from WhisperingPass « Thread started on: Feb 1st, 2005, 2:16pm »<br> CrabApple Pancake/Waffle Syrup
Prepare juice as for jelly first, got to have something to work with. Measure juice and pour into large saucepan. add 3/4 cup sugar for each 1 cup of juice. Stir untill sugar is dissolved. Bring to a boil, stirring constantly. Reduce heat to medium and boil mixture gently until slightly thickened, stirring occasionally. Do not over cook. Pour into hot sterilized jars half pint or pint. Leaving 1/4 inch head space. Wipe jars and rims. Fix on lids and rings. Seal tight. Process in a boiling water bath (covered by 2 inches of water) for 10 minutes. Remove from canner. Place on a table and cover with a towel and walk away leave undisturbed for 24 hours. Check for seal , remove rings, label and store in a cool dark place. For more color you can add a few drops of red food color to the batch. This is so good in the middle of the winter when it is 40 below and no one wants to go outside. NOTE: only work with a maximum of 6 cups of juice at a time.
Post by carnation037 on Feb 12, 2005 19:06:54 GMT -6
from WhisperingPass « Thread started on: Feb 10th, 2005, 8:15pm » <br> Cranberry Chutney
1 pint of chopped cranberries 12 Granny Smith Apples, Peeled and Chopped 2 chopped green peppers 1 red pepper, chopped 1 cup of chopped raisins 1 pint of vinegar 2 cups granulated sugar Juice of 4 lemons 1 tablespoon ground ginger 1/2 teaspoon red pepper
In a large heavy pot, put all the above ingredients. Cook on low and cook slowly until mixture is thick. Pour into sterilized Jars and seal.
Post by carnation037 on Aug 28, 2005 22:16:38 GMT -6
from cuteascountry_Shortcake « Thread Started on Jun 5, 2005, 7:54pm » Apple and Cherry Pie Fillings
These are from the Kitsap County Cooperative Extension
Home Canned Apple Pie Filling 1 c sugar 2 c water 4 Tsp Fruit Fresh (an antioxidant, prevents browning of fruit) 2 qts sliced apples, sliced 1/4" thick 1/2 c sugar 6 Tb cornstarch 1/4 tsp salt 1/2 c water Dissolve 1 c sugar in 2 c water by heating. Cool and add 4 Tsp of Fruit Fresh. Peel and slice 2 qts of apples into the sugar water solution. Gently simmer for 5 minutes. Remove from heat and let sit for 10 minutes. Combine following: 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 c water, until smooth paste is formed. Slowly add this paste to apple mixture, stirring just enough to mix. Bring filling to a boil, and hold for 1 minute. Pour into hot jars to within 1" of top. Adjust lids and seals. Process in boiling water bath for 30 minutes. Yields 2 qts
Tart Cherry Pie Filling 2 qts pitted sour pie cherries 2 c sugar 2 c water 1/2 c sugar 6 Tb cornstarch 1/4 tsp salt 1/2 c water Combine cherries with 2 c sugar and 2 c water. Boil gently without stirring for 5 minutes or until foaming ceases, Remove from heat. Combine 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 co water to make smooth paste. Stir paste into cherries. Bring to a boil, and hold for 1 minute. Fill hot jars to within 1", adjust lids and seals, and process in boiling water bath for 30 minutes Yields 2 qts
I made cherry pie filling last summer, and successfully doubled this recipe. We're going camping, and I am taking one of the quarts of cherry filling to make:
Cherry Enchiladas Soften flour tortillas by wrapping in foil and heating over low flame or coals . Spoon cherry filling into each and roll, as for enchilada. Make a syrup of brown sugar, white sugar, water, cinnamon, and a pat of two of butter. Heat this in a wide skillet over medium coals, lay the filled tortillas in, and heat gently, spooning syrup over.
Submitted by Lois, WA Printed in Nancy's Kitchen Newsletter 6/05/05
Post by carnation037 on Aug 28, 2005 22:18:23 GMT -6
from cuteascountry_Shortcake « Thread Started on Jun 6, 2005, 2:02am »
I got this recipe from a friend. It is delicious.
Canned Apple Pie Filling
4 1/2 cups Sugar 1 Cup Corn starch 2 teaspoons cinnamon 1/4 teaspoon Nutmeg 10 cups of water 3 tablespoons Lemon juice
Mix sugar, corn starch, cinnamon, nutmeg and water. Cook until thick. Then add the lemon juice in and stir. Put apple slices in jars. Pour mixture over the apple slices and seal the jars. Process in boiling water bath for 15 minutes. Makes about 7 quarts.
Now, if you have favourite ingredients that you add to your apple pie that I didn't list, add them in. Won't affect anything.
Submitted by Betty in Canada Printed in Nancy's Kitchen Newsletter 6/03/05
Post by carnation037 on Nov 2, 2006 14:04:15 GMT -6
from whispering pass in another section of this board
A jelly made from slices of young coconut (the green coconut that has soft flesh). You can buy young coconut flesh in tins from Asian grocers. The coconut base for this dessert is a little salty, as is typical for Thai desserts.
Ingredients for Clear Layer
5 gms Agar Powder 600 ml Water 50 gms Young Coconut Meat 150 gms Sugar
Ingredients for the Topping
5 gms Agar Powder 500 ml Coconut Milk 2 Tablespoons Sugar 1/2 Teaspoon Salt
Preparation Clear Part 1. Mix the agar with water, and heat on the stove until the agar has dissolved. 2. Add the sugar and stir until dissolved. 3. Slice the young coconut flesh into strips. Pour the agar in the mould half way (leave room for the topping), and drop in the slices of young coconut. 4. Place in the fridge to set quickly while you make the topping.
Preparation for the Topping 1. Mix the agar powder with the coconut milk, sugar and salt and heat until dissolved. 2. Top up the jelly moulds with this mixture.
Post by carnation037 on Aug 19, 2007 15:10:52 GMT -6
from AprilB « Thread Started on Sept 30, 2003, 1:14pm »
crabapples, washed and stems removed
The day before place fruit in a heavy kettle. Add water just to cover. Bring to a boil, simmer gently until fruit is tender. Strain fruit through a jelly bag.
Next day, boil the juice for 10 minutes. Add 1 cup of sugar for each cup of juice. Bring mixture a boil again, and boil for 20 minutes or until a drop on a cooled plate sets.
Pour into hot sterilized jars and pour two layers of parfin wax, tilting the second one around edges to completely seal in jelly. A small length of string may be placed in between layers to make removal of wax easier.
Post by carnation037 on Aug 19, 2007 15:24:26 GMT -6
from AprilB « Thread Started on Jul 6, 2003, 9:11am »
3 cups granulated sugar 1 1/2 cups finely chopped seeded watermelon (do not puree) 1/4 cup lemon juice 1 package (1.75 ounces) powered fruit pectin 3/4 cup water
In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to boil over high heat; boil, stirring, for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature 24 hours to set. Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.
Per 1 tablespoon serving: 38 calories, 10g carbohydrate, 0.4mg sodium
Post by carnation037 on Aug 19, 2007 17:51:54 GMT -6
from chief_cook2 « Thread Started on May 24, 2003, 4:22pm »
20 cups fully ripe pears, sliced & cored 1 cup water 3 tablespoons Fruit Fresh 3 tablespoons lemon juice 6 cups sugar 4 teaspoons cinnamon 1 teaspoon salt ½ teaspoon nutmeg
Wash, cut up and core the pears before measuring. Add enough water to prevent scorching and cook until pears are tender. Put through a sieve. The pulp should measure approximately 16 cups.
Pour into 6 quart pan and add the ascorbic acid (Fruit Fresh), lemon juice, sugar, cinnamon, salt and nutmeg. Cook slowly until mixture is thick, stirring frequently. Pour into sterilized canning jars to within 1/4 inch of top and clean rim Put on sterilized lids, screw bands firmly tight. Process in boiling Water Bath 10 minutes. Yield: 9 half pints
For Low Cal omit sugar, nutmeg and cinnamon. It will still remain good for many years on the shelf.
Post by carnation037 on Aug 19, 2007 17:52:36 GMT -6
from shanahan « Thread Started on Jul 29, 2003, 10:37pm »
Boil your beets like potatoes and save the juice. 3 cups beet juice 2 tbsp lemon juice 1 box certo or fruit pectin Let come to a boil. Then add 4 cups of sugar. 1 large jello(cherry or grape) Boil 6 minutes. Put in jars and put in fridge overnight.
Post by carnation037 on Aug 19, 2007 17:53:52 GMT -6
from Jay « Thread Started on Jun 20, 2003, 2:55pm » Makes good gifts. Can be served with cream cheese and crackers as an appetizer.
Hot Pepper Jelly
3 large bell peppers 12 small hot peppers ½ c. water 3 c. vinegar 5 lb. sugar 2 (6 oz.) bottles Certo Red or green food coloring
Wash bell peppers and remove seeds. Cut stems of hot peppers. Put peppers in blender (fine grind). Pour through colander saving ½ c. of the liquid. Combine liquid, water and remaining ingredients in pot and boil hard for 5 minutes. Remove from heat and add Certo. Let stand for a few minutes. Remove scum from top and add food coloring. Pour in jars and seal with parrafin.
Post by carnation037 on Aug 19, 2007 17:54:45 GMT -6
from Chris in NM « Thread Started on May 13, 2003, 9:39am » A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart shells too. Have fun! Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 2 cups (24 servings). Printed from Allrecipes, Submitted by Bob Paine
1 cup chopped pecans 1 cup white sugar 1 tablespoon brown sugar 1 pinch salt 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/4 cup butter, divided 1 tablespoon apple cider vinegar
Directions: 1 In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar. Cook over medium heat, until the sugar has dissolved and the mixture is well blended. Do not allow the mixture to boil. Transfer to sterile jars, and refrigerate.
Post by carnation037 on Apr 10, 2008 21:15:22 GMT -6
Sweet Fig Pickles
4 quarts firm, ripe figs (about 30) 3 c. + 2 c. sugar, divided 2 quarts water 2 sticks cinnamon 1 tbsp. whole allspice 1 tbsp. whole cloves 3 c. vinegar
Peel the figs. If unpeeled are preferred, pour some boiling water over the figs. Let stand until cool; then drain. Add the 3 c. sugar to the 2 quarts of water and cook until the sugar dissolves. Add figs and cook slowly for 30 minutes. Add the remaining 2 c. sugar and the vinegar. Place the spices in a cheesecloth bag and tie. Add to the figs and cook gently until the figs are clear. Cover and let stand for 12 - 24 hours in a cool place. Remove the spice bag. Bring to a simmer. Pack hot, into hot pint or quart jars, leaving 1/4" space at the top. Remove any air bubbles. Adjust caps. Hot water bath for 15 minutes. Makes 8 pints or 4 quarts.
Post by carnation037 on Apr 10, 2008 22:19:59 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:38pm »
Pennsylvania Dutch Apple Butter
3 quarts sweet cider 8 lbs. ripe, well-flavored apples 2 1/2 C. brown sugar, firmly packed 2 tsp. cinnamon 1 tsp. allspice 2 tsp. cloves 1/2 tsp. salt
Cook cider over high heat, uncovered, for about 30 minutes or until it is reduced to half. Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve. Return the purée to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely. Makes 4 jars.