thanks glad you liked them Delma ----- Original Message ----- From: "Sugarsyl" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Saturday, February 17, 2007 3:20 PM Subject: [RecipesAndMore] Re: more canning recipes
> > this is awsome!! > Thanks Delma, it's so good of you to send these. > Syl > > > You can give without loving, > but you cannot love without giving. > Sylvia > > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: "CatsRecipes" <[EMAIL PROTECTED]>; "JanetsKitchen" > <[EMAIL PROTECTED]>; "OurKitchenTable2" > <[EMAIL PROTECTED]>; > <[EMAIL PROTECTED]>; > <[email protected]>; "world_recipes" > <[EMAIL PROTECTED]>; "VIPKitchen" > <[EMAIL PROTECTED]> > Sent: Saturday, February 17, 2007 7:48 AM > Subject: [RecipesAndMore] more canning recipes > > > > > APRICOT BUTTER Makes 6 8-oz. jars > > > > 4 13-oz. cans apricots > > 2 3/4 - 3 cups sugar > > 2 tsp. cinnamon > > 1 tsp. ground cloves > > > > Drain fruit. Remove pits. Puree in blender. Pour into slow cooker. > Stir in > remaining ingredients. Cover and cook on High 8-10 hours. Remove cover > during last half of cooking (the house will smell fantastic). Stir > occasionally. > > Cherry Butter > > > > 2 qt Pitted cherries > > 1 c Water > > 1 c Crushed pineapple > > 2 tb Lemon juice > > 4 c Sugar > > > > > > Combine all ingredients. Cook slowly, stirring frequently, until thick > > ----------------------------------------------------------------------------------------- > > Cranberry Maple Butter > makes 2 1/2 C. > > > > This is great as a cake filling, over pancakes, fresh fruits, or ice > cream. It > can also be used as a fat replacement in Muffins. > > > > 1 Lb. Cranberries ( 5 Cups) > > 1/2 C. Apple Juice > > 1/2 C. Pure Maple syrup > > 1/4 C. Honey > > 1/2 tsp. Cinnamon > > 1 tsp. Vanilla extract > > > > Combine the cranbverries and apple juice in a medium stainless steel or > enamel saucepan. Bring to a boil over medium heat, reduce heat, cover, > and boil gently for 5 minutes or until cranberries pop, stirring > frequently. > Remove from heat and puree in processor until smooth. Press through a > sieve and discard seeds. Return sieved mixture to saucepan, add maple > syrup, honey, and cinnamon and boil gently, uncovered for 10 minutes. > Remove from heat and stir in vanilla. ladle into jars leaving 1/2" > headspace. > Process in HWB for 5 minutes. > > > > -------------------------------------------------------------------------- > > Spicy Pumpkin Butter Yield: 2 cups > > > > 1/4 c Dark brown sugar, packed > 2 tb Sugar > 1/4 c Water > > 1/2 ts Allspice > 1/4 ts Ginger > > 1/4 ts Cloves > 1/4 ts Nutmeg > > 1/2 ts Cinnamon > 1 1/2 c Pumpkin > > Combine the two sugars, water, allspice, ginger, cloves, nutmeg and > cinnamon in a 4-cup glass measure. Microwave on HIGH 3 minutes; > stir. Add pumpkin and microwave on HIGH 5 minutes. Let cool and > refrigerate. Keeps several weeks in fridge or can be frozen. > ---------------------------------------------------------------------------------------------- > > > Maui Mango Chutney > > > > 11/2 pints white vinegar > > 12 cups green mangoes, not ripe > > 10 cups sugar > > 1 cup water > > 1/2 cup chopped onion > > 1/2 cup chopped fresh ginger > > 2 cloves chopped garlic > > 11/2 small jalapenos, chopped > > 2 heaping tablespoons Hawaiian salt or kosher salt > > 1/2 cup chopped nuts > > 1 package raisins > > > > In large pot, bring all ingredients, except mangoes, to a boil. Boil 5 > > minutes. Add mangoes and simmer 2 hours. Put into sterilized jars. > Do not process. > -------------------------------------------------------------------------------------------------------------- > > > English Pub Mustard > > > > 2 c Dry mustard > > 1 c Brown sugar; firmly packed > > 2 ts Salt > > 1/2 ts Turmeric > > 12 oz Beer or ale; flat > > > > Combine mustard, brown sugar, salt and turmeric in blender and mix well. > With the machine running, add beer in a slow, steady stream and blend > until > mixture is smooth and creamy, stopping frequently to scrape down the sides > of the work bowl. Transfer to jar with a tight-fitting lid. Store in > cool, dark place. > ------------------------------------------------------------------------------------------------------------------ > > > Blueberry Smooch 6 to 7 half pints > > > > 9 C. Blueberries = 4 3/4 C. pureed > > 1 1/2 C. maple Syrup > > 1 C. Unsweetened Applejuice > > 1/2 tsp. Cinnamon > > 3 Tbsp. Lemon Juice > > 1 tsp. Vanilla > > 1 Pkg. Pectin > > > > Bring all ingredients except pectin to a boil. Add pectin and bring back > to a full boil > and boil hard 1 Minute. Put in jars leaving 1/4" headspace and process 7 > Min. HWB > ---------------------------------------------------------------------------------------------------------------------------------- > > Pecan Praline Syrup Yields about 4 half pints. > > > > 2 cups dark corn syrup > > 1/3 cup dark brown sugar > > 1/2 cup water > > 1 cup chopped pecans > > 1/2 teaspoon vanilla extract > > > > Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for > 1 minute. > Reduce heat. Stir in pecans and vanilla extract. Simmer for 5 minutes. > Ladle hot > syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, > and water > bath for 10 minutes. > > -------------------------------------------------------------------------------------------------------------------------------- > > > Strawberry Lemonade Yields 6 to 7 quarts. > > 4 quarts strawberries, washed and hulled > > 4 cups lemon juice > > 3 quarts water > > 6 cups granulated sugar > > > > Purée strawberries in a blender, food processor or food mill. For a > clearer > lemonade, extract juice from strawberries with a juice extractor. > > > > Place strawberries in an 8-quart or larger pot. Add lemon juice, water > and sugar. > Place mixture over medium heat and heat to 165 degrees F, stirring > occasionally. > Do not boil. > > > > Remove from heat and skim off foam with a metal spoon. Quickly ladle > hot juice into clean, hot jars, leaving 1/2-inch headspace; seal. Process > n boiling water bath 15 minutes. > -------------------------------------------------------------------------------------------------------------------- > > Cranberry Rum Raisin Relish > > > > 2 cups sugar > > 1 cinnamon stick > > 8 whole cloves > > 1/2 cup water > > 12 ounces fresh or frozen cranberries > > 1/2 cup light rum > > 1 large navel orange with peel -- chopped, seeded > > 1 package golden raisins - (15 oz) > > > > Combine all ingredients in medium saucepan. Bring to a boil, lower to a > > simmer, and cook for 12 to 15 minutes or until thickened. > > > > Place in sterilized jars with lids and refrigerate. > > > > This recipe yields 5 cups. > > > > Comments: Attach a small gift tag to containers of this yummy relish, > > explaining that it's delicious served alongside roast pork or turkey -- or > > even straight from the jar! > ----------------------------------------------------------------------------------------------- > > Crisp Pickled Silver Skin Onions > > > > 5 lbs silver skin onions > > 1 cup pickling salt > > 4 cups granulated sugar > > 4 cups white vinegar > > 2 tablespoons whole Allspice spices > > > > > > 1. In a large pot, add onions, cover with boiling water and let cool. > > 2. Peel and discard skins and water. > > 3. Rinse onions and return to pot. > > 4. Sprinkle onions with pickling salt. > > 5. Cover onions again with boiling water and let stand for 24 hours. > > 6. Drain and reserve salted water. > > 7. Rinse onions with cold water and return to cooking pot. > > 8. In a separate pot, bring reserved salted water to a boil. > > 9. Pour over onions. > > 10. Repeat this same process for another 2 full days. > > 11. At the beginning of the 4th day, drain and discard water. > > 12. Rinse onions thoroughly. > > 13. In a cooking pot, add sugar, vinegar and spices that are wrapped > in a cheese > cloth and bring to boil; boil for 2 minutes. > > 14. Pour this liquid over the onions. > > 15. Cover and let sit for 24 hours. > > 16. Drain off liquid, save and reheat. > > 17. Pour this liquid over the onions again. > > 18. Repeat this process for a total of 3 days, which is now the 6th day. > > 19. On the 7th day, which is the last day, drain and reserve the liquid. > > 20. Wash onions thoroughly. > > 21. Reheat the reserved liquid. > > 22. Prepare and sterilize jars. > > 23. Fill jars with onions and pour the hot liquid over the onions in > the jars to > within 1/4 inch of the top. > > 24. Wipe tops of rims very clean. > > 25. Place prepared lids on top and screw on screw lids just finger tight. > > 26. Place jars in a hot bath in a canner and boil for 5 minutes. > > 27. Remove from bath and place on a towel. > > 28. Cover with another towel to cool. > > 29. Jars are sealed when the tops"pop" and are concave, (turned down.). > > 30. Wipe jars clean, lable and store in a cool, dry place. > ------------------------------------------------------------------------------------------------------------------------ > > Hamburger Relish > > > > 3 quarts chopped peeled cored tomatoes - (abt 18) > > 3 cups chopped celery > > 2 cups chopped onions > > 1 sweet red pepper -- chopped > > 1/4 cup Ball 100% Natural Canning & Pickling Salt > > 3 cups brown sugar > > 1/3 cup mustard seed > > 1 teaspoon cinnamon > > 3/4 teaspoon allspice > > 3/4 teaspoon cloves > > 1 quart vinegar, 5% acidity > > > > Prepare jars and closures according to manufacturer's instructions. > > > > Combine tomatoes, celery, onions, pepper and salt in a large saucepot. > > Let stand 2 hours. Add sugar, spices and vinegar to chopped vegetables; > > cook until thickened, about 45 minutes. > > > > Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. > > Remove air bubbles with a nonmetallic spatula. 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 15 minutes in a boiling-water canner. At elevations higher than > > 1,000 feet, boil 2 additional minutes for each additional 1,000 feet > > elevation. > > > > This recipe yields about 7 pints. > --------------------------------------------------------------------------------------------------------- > > Red Onion Relish > > > > 12 medium or 8 large sweet red peppers -- stems, seeds removed > > 2 cups chopped Red onions > > 2 cups white vinegar > > 3 cups honey > > 4 teaspoons salt > > 1 lemon -- sliced, seeded > > 4 teaspoons whole allspice > > 1/2 teaspoon ground ginger > > > > Cover and peppers with boiling water and let stand for 5 minutes; drain. > > Repeat and drain well. Chop coarsely in a food processor. The mixture > > should measure 4 to 5 cups. > > > > In an enamel or stainless steel saucepan, combine peppers, onions, > > vinegar, honey, salt and lemon. Tie allspice and ginger in a cheesecloth > > bag and add to mixture. Bring to a boil. Reduce heat slightly and > > continue to boil for 30 minutes, stirring occasionally. Cover, > > refrigerate and let stand 6 hours or overnight. > > > > Wash jars and lids in hot, soapy water. Sterilize jars in boiling water > > for 10 minutes; leave in hot water. Prepare lids according to > > manufacturer's directions. > > > > Bring relish mixture to a boil in a large saucepan and simmer for 10 > > minutes. Remove and discard lemon slices and cheesecloth bag. > > > > Ladle hot relish into hot jars leaving 1/4-inch headspace. Seal with lids > > and process for 10 minutes in a boiling-water bath. > > > > This recipe yields 6 half-pint jars. > ----------------------------------------------------------------------------------------------------------------------------- > > Chinese Duck Sauce (Plum) Yield: 2 > pints > > > > 1 pound plums halved and pitted > 1 pound apricots halved and pitted > 1 1/4 cups cider vinegar > 3/4 cup water > 1 cup cider vinegar > 1 cup firmly packed brown sugar > 1 cup white sugar > 1/2 cup lemon juice > 1/4 cup chopped ginger > 1 small onion sliced > 1serrano chile seeded, chopped > 2 small garlic cloves sliced > 4 teaspoons salt > 1 tablespoon mustard seed toasted > 1 cinnamon stick > > > Combine first four ingre. and cook over medium heat for 5 min. Reduce heat > and simmer uncovered for 15 min. In a separate pan, combine next four > ingre. and boil for 10 min. Combine the first two mixtures with the > ramaining > ingredients and simmer for 45 min. Remove cinnamon. Puree in food > processor. Return to pot and simmer until thick. Transfer to sterilized > canning jar, cap loosely, and let cool. Tighten caps and let stand in dark > at least 2 weeks. > > ------------------------------------------------------------------------------------------------------ > > Marinara Sauce > > > > 1 1/4 cups onions, finely chopped > > 1 1/4 cups celery, finely chopped > > 1 cup carrots, finely chopped > > 1/2 cup olive oil > > 1 teaspoon minced garlic > > 8 pounds ripe plum tomatoes, peeled, seeded and chopped > > 1 teaspoon granulated sugar > > Freshly-ground black pepper > > 1 bay leaf > > 1 teaspoon dried basil, oregano or marjoram > > 1/4 teaspoon fennel seed (optional) > > 1 teaspoon salt (or to taste) > > > > Cook onion, celery and carrots in olive oil over medium heat in a large > pot, covered, until the vegetables are tender -- about 20 minutes. Stir > occasionally. Add garlic and cook 2 minutes. Add tomatoes, sugar and > pepper. Simmer over low heat for 15 minutes. Put the sauce through the > medium disc of a food mill if you prefer a smooth sauce. Omit this step > if you prefer a smoother sauce. > > > > Add remaining seasonings (except salt) and simmer, stirring often, until > sauce reaches desired consistency (about 20 minutes). Add salt. Remove > bay leaf. > > > > Pack into clean, hot jars, leaving 1/2-inch headspace; seal. Process in > boiling water bath 45 minutes. > > Delma > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.441 / Virus Database: 268.18.1/690 - Release Date: 2/16/2007 > 2:25 PM > > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.441 / Virus Database: 268.18.1/691 - Release Date: 2/17/2007 > 5:06 PM > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
