8 cups husked and chopped tomatillos 7 cups chopped green bell peppers 2 1/2 cups chopped onion 1/4 cup chopped green chile peppers 2 cloves garlic, chopped 1 cup white vinegar 2/3 cup granulated sugar 2 teaspoons salt
Combine all ingredients in a large (nonreactive) preserving kettle; bring to a boil and simmer until vegetables are tender, about 20 minutes. Press through a food mill or sieve. Return to kettle. Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, about 40 minutes.
Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.
Post by carnation037 on Aug 28, 2005 22:51:10 GMT -6
from WhisperingPass « Thread Started on Jul 4, 2005, 12:39pm »
NOTE: must use real butter
Ingredients and Instructions 1. Use only highest quality butter (Land O Lakes or equivalent). 2. Heat jelly jars in 250 F.-degree oven for 20 minutes, without rings or seals. 3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes. 4. Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar. 5. Add lid and ring and close securely. They will seal as they cool. Shake jars a few times during cooling to prevent separation, although this step is optional. 6. Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.
Post by carnation037 on Oct 20, 2005 8:03:49 GMT -6
from WhisperingPass « Thread Started on Sept 23, 2005, 1:56am »
PRALINE SYRUP FOR CANNING Praline Syrup
2 cups dark corn syrup 1/3 cup dark brown sugar 1/2 cup water 1 cup coarsely chopped pecans 1 teaspoon vanilla extract
Combine syrup, sugar, and water in a medium saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in chopped pecans and vanilla. Pour syrup into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath. Makes about 4 half-pints.
Post by carnation037 on Aug 19, 2007 14:38:28 GMT -6
for Mignonette from whispering pass Need Information About Canning Persimmons « Reply #1 on Mar 4, 2004, 2:32pm »
Fuyu persimmons are a good breakfast treat, peeled, sliced and chilled, then served with cereal. Crisp persimmon slices can be used in fruit, meat, or fish salads, or served with cheese and crackers as an appetizer. For salads, persimmons can be halved, quartered or cut into crosswise slices. They complement almost any fall fruit — especially grapefruit and other citrus.
Soft-ripe Hachiya persimmon pulp can be used as an ice cream topping for dessert. Persimmon pulp can be used like applesauce or pumpkin to give moist, rich texture to cookies, cakes, puddings and pies. It also makes excellent frostings, jams or sauces.
Canning: Persimmons do not can well. They give a rather unpalatable product and turn puckery when heated.
Freezing: Only soft, ripe fruit should be used for freezing. It can be frozen whole or pureed.
Drying: Firm, fully mature fruit may be cut into strips and sun dried or dried in a commercial dehydrator. Whole, peeled persimmons can be hung by the stem on a string and dried in the sun until shriveled.
Persimmon leather may be used as part of the fruit, raisins, or candied fruit in cookies, cakes or puddings.
Post by carnation037 on Aug 19, 2007 15:00:39 GMT -6
from april B « Thread Started on Dec 22, 2003, 12:38pm »
Pickled Pig Feet
3-4 pounds split pig feet 1/2 cup sweet pickle juice 1/2 cup brown sugar 1 1/2 cup cider vinegar 1-2 teaspoons ground cloves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper (optional)
Boil pig feet in enough water to cover well until tender. In separate pot mix all remaining ingredients, bring to a boil. Pour most of the water off pig feet, replace that liquid with vinegar mixture, bring to a boil, then simmer on low for 20-30 minutes.
Comments: May double or increase vinegar mixture as needed, if you are cooking a larger amount of pig feet.
Post by carnation037 on Apr 10, 2008 22:06:38 GMT -6
from chief_cook2 « Thread Started on Nov 12, 2002, 9:36pm »
Fried Dill Pickles
1 egg, beaten 3 1/2 cups flour, plus 1 tbsp. 1 cup milk 1 tbsp. worcestershire sauce 6 drops hot sauce (like Tabasco) 1 tsp. salt 3/4 tsp. pepper 1 quart sliced dill pickles salt pepper Vegetable oil
Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until pickles float to the surface. Drain. Makes 8 servings.
Post by carnation037 on Apr 10, 2008 22:15:20 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:27pm »
4 quarts (4 lbs.) cranberries Water 3 to 3 1/2 C. sugar
Bring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer for 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth. Let juice drip into a large bowl. DO NOT squeeze the bag. When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water. Simmer for 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice. Place the 2 batches of juice in a large pot. Add sugar to suit your taste and 1 more quart water. Heat to dissolve sugar completely, but do not boil. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes. Yields 6 to 7 quarts.
Post by carnation037 on Apr 10, 2008 22:57:46 GMT -6
from Jay « Thread Started on Sept 10, 2003, 2:42pm »
22 lbs tomatoes 1 cup finely chopped carrots 1 cup finely chopped onoins 1 cup finely chopped green or red bell peppers 1 tbls sugar (optional I would say) 1 tbls salt 1 tsp ground black pepper bottled lemon juice or citric acid
Trim, core tomatoes, cook with other ingredients til soft. Put through colander or foodmill and reheat. Put into jars, add lemon juice or citric acid, wipe rims and adjust lids. Process quarts 40 minutes in a boiling water bath (again, no pint times given). About 7 quarts.
Post by carnation037 on Apr 10, 2008 23:12:21 GMT -6
from chief_cook2 Vegetable Soup « Thread Started on Dec 29, 2002, 10:47pm »
1 peck tomatoes 10 onions 2 qt. corn 2 qt. Lima beans 2 bunches celery 5 qt. water 1 large head cabbage, shredded 2 C. carrots, diced or ground 3 red bell peppers, chopped 2 green bell pepper, chopped 1 C. salt 1 tsp. pepper
Cook beans separately. When almost soft, add carrots and celery. Cook 10 minutes. Add other vegetables and seasonings. Cook slowly until all vegetables are tender. Place in sterilized jars and seal. Makes approximately 10 quarts.
Post by carnation037 on Apr 10, 2008 23:42:35 GMT -6
from April B. « Thread Started on Feb 21, 2003, 2:40pm »
Canning Bluegill (use those tasty little fish easily)
Keeping those little bluegills and eating them will do two important things for you. First, it will get those little critters out of your favorite pond and give the remaining fish more food which will, in turn, make them bigger. Secondly, if you eat'em, with good crackers as snacks or in numerous other dishes, you will sate your appetite.
But how you gonna eat those little critters with all of those bones?
You simply scale them, leave the skin on, cut off the head (fins optional), remove the entrails, wash the body cavity good with cold, running water, and drain them.
When the fish are well drained, you stuff them in pint canning jars (with canning tops), add salt (maybe some other seasonings like powdered mustard), but no water, and cook them in a pressure cooker for 90 minutes, 10 pounds of pressure. This will make even the spinal bones edible and crunchy, like canned salmon.
Tighten the jar lids (hands only) when the cooking process is done and the jars are cool enough to handle. Store the jars in a cool, dark place.
Canned bluegills will eat well on any crackers, or as a sandwich with mayonnaise and mustard on the bread of your choice.
A fish loaf is right up their alley, but they also will give a fresh salad extra zip, and slide right into a fish a la king atmosphere.
A Tip or Two: Use a teaspoon to scale your fish and perform this task close to cold, running water to clear the scales occasionally. This process will work with larger fish, like suckers, but may require a little more cooking time. Use just enough water in the pressure cooker to have a good supply of steam, but as little water as possible. A little vinegar in the cooker will help avoid stains to the cooker
Post by carnation037 on Apr 10, 2008 23:46:56 GMT -6
Pickled Eggs « Thread Started on Nov 24, 2002, 11:42pm »
kclouser requested a pickled egg recipe without the red color.
Pickled Eggs, (not pink/red)
3 dozen hard boiled eggs, shelled and rinsed 2 tbsp. sugar 1 tbsp. pickling salt 2 tsp. mustard seed 12 whole cloves 6 bay leaves 6 chili peppers, optional 2 c. plus more, white vinegar
Place the eggs in a jar/container. Boil all the spices in the 2 c. of vinegar for 5 minutes. Pour the vinegar/spice mixture over top of the eggs. Fill to the top with extra vinegar. Cover. Let set at room temperature for 24 hours. Then refrigerate. Will be ready in 10 days. *Can't wait? boil a few of the eggs the vinegar/spice mixture, and let cool.
Post by carnation037 on Apr 10, 2008 23:48:08 GMT -6
Pickled Eggs, old style
6 - 12 hard boiled eggs 1 16oz. can red beets. 1 c. cider vinegar 1 1/2 c. sugar salt
Drain juice from beets. Set beets aside. Place the beet juice, vinegar, sugar and salt in a saucepan and bring just to a boil. Add the beets. Remove from the heat and allow to cool. Peel the eggs. Add enough eggs to the beets/juice mixture so the eggs are covered with the mixture. Cover and refrigerate. Ready in 2 days.
Post by carnation037 on Apr 10, 2008 23:49:08 GMT -6
Pickled Eggs, (red)
3 dozen hard boiled eggs, peeled 3 c. small cut or small whole canned beets and juice 1 quart white vinegar 2 large sliced onions 1 1/2 tbsp. yellow mustard seed 1 1/2 tbsp. dill seed 2 tbsp. pickling spice 1 tsp. red pepper flakes 1 tbsp. coarse ground black pepper 6 fresh peeled cloves of garlic
Put vinegar, onions, mustard seed, dill seed, pickling spice, pepper flakes, black pepper and garlic in a covered pot and simmer for 10 minutes. Add the beets and juice. Continue on a medium heat for 10 minutes. Place the eggs in a sterilized jar and cover with the hot pickling mixture until the eggs are completely covered. If there is not enough of the mixture, you may add some hot water to the vinegar solution. Refrigerate to marinate the eggs in this solution for 7 days before serving. Good for 2 months if kept in the refrigerator.
Post by carnation037 on Apr 10, 2008 23:51:51 GMT -6
RON'S AND PHIL'S WORLD FAMOUS PICKLED EGGS
1. Boil eggs to done - 15 min; remove shell, a dozen or two 2. 1/2 can or 1/2 box Schillings Pickling Spice - Boil in 2 cups Apple Cider Vinegar 3. Add 2 teaspoons of Tumeric to boiling vinegar - Simmer 5 min. 4. Place eggs in large glass jar. 5. Pour strained vinegar over eggs 6. Pour Distilled White Vinegar into jar to cover eggs. 7. Add pepperoncini or jalepeno peppers as option
Refrigerate for 1-2 weeks. Eat with pretzels and Beer. Will keep for 6 months +. Can add more eggs later too.
Post by carnation037 on Apr 10, 2008 23:53:09 GMT -6
From Nancys News Letter March 14th, 2003
Hi Nancy, Can I try this again?
Mom's Pickled Eggs
12 Large Hard Boiled eggs Cold water to cover
2 cups white vinegar 2 cups water 1/2 cup Granulated sugar 1 tsp. Table salt
Mixed pickling spice, tied in a double layer of cheese cloth.
Cover the eggs with water in a large sauce pan. Cover. Bring to a boil over medium heat-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell.
Layer whole eggs and onion rings in quart jars to with-in one inch of top.'
Brine: Combine vinegar, water, sugar and salt in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Remove from heat.
Add pickling spice. Swish bag around for about 1 minute. (I leave it a bit longer) remove bag. Pour brine over eggs to fill jars to with in 1/4 inch of top. Cover tightly. Let stand 2 weeks in refrigerator before serving. Serve chilled. I use small eggs. This makes 2 quarts.