woowoowwowwwhooo these are super! 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 7:46 AM Subject: [RecipesAndMore] 16 canning recipes 1000 Island Dressing makes about 8 1/2 Pints 14 Large Cucumbers (peeled, quartered and seeded) 10 Med. Onions 2 Red Peppers (seeded) 2 Green peppers (seeded) 1/3 C. Coarse Salt Sauce: 8 C. Sugar 5 Tbsp. Dry Mustard Powder 2 Tbsp. Ginger Ground 1 Tbsp. Tumeric 1C. Water 4 C. Vinigar 1/3 C. Cornstarch 1/4 C. Water Grind first 4 ingredients and mixc in salt. Cover and let sit over night. Drain Next morning. Sauce: Mix first 4 ingredients in heavy pot. Stir in water and vinigar. Stir well. Add drained veggies. Heat on Medium heat stirring often till boiling. Boil 10 min. Stir Occasionally. Mix cornstarch and water. Stir into boiling mixture. Return to boil. Boil 1 minute. Stir till thick. Pour into jars leaving 1/4" headspace and seal. ---------------------------------------------------------------------------------------------------------------- Five Pepper Ketchup 1 Tbl. oil or butter 4 serrano chiles -- stem 2 cloves garlic -- minced 2 large poblano chiles -- roast 4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc 1 habanero chile, seeded (optional!) -- (1 to 4) 1 large onion -- peeled and chopped 1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped 6 Tbl Brown sugar 1/2 c fresh orange juice 2 Tbl fresh lime juice 2/3 c vinegar 1 Tbl minced fresh basil 2 Tbl minced fresh cilantro 1 Tbl. Fresh thyme [or 1/2 tsp. dried] 1/4 tsp. ground allspice -- cloves, & coriander 2 tsp dry mustard 1 bay leaf salt & pepper Sauté serranos, garlic, and onion 'til onion is soft, about 5 minutes. Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer 'til thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste. I make this whenever I have a bunch of fresh chiles, so the exact heat level varies. But this is a wonderful way to keep fresh chile. It helps if all the peppers are the same color or color group, but that's not necessary. I put this on everything from grilled beast to sandwiches. I "can" this by putting in hot, sterile jars and process in hot water for 15 minutes. NOTES : *WIthout the extra chiles, this is the original recipe using three peppers. I use a mixture of five or more kinds. You want about a 2 to 3 ratio of hot chile to the bell peppers, although one remarkable batch had fresh red New Mexico chiles bringing it up to 1 to 1 ratio. ---------------------------------------------------------------------------------------------------------------------- Honey Mustard ( Canning ) 3/4 cup mustard powder 1/3 cup honey 1 cup cider vinegar 3 whole eggs, slightly beaten In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined. Continue to cook for 10 minutes or until thick and smooth. Pour into clean, hot sterile jars and seal. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level. ------------------------------------------------------------------------------------ Darlene's Thick Salsa 8 C. Roma Tomatoes Peeled and Chopped 2 C. Regular Tomatoes Peeled, seeded and chopped 4 C. Assorted Bell Peppers Chopped 1/2 C. Hot Peppers..........for real hot add 4 Habanera peppers too 3 C. Onions Chopped 1 C. Red Onion 1 C. Vinegar 1/2 to 3/4 C. Chopped cilantro 1 tsp. Cumin 1 tsp. Hot Paprika 1 tsp. Oregano 2 to 4 Cans Tomatoes Paste.......all depends on how juicy the tomatoes were 6 Cloves Garlic Minced fine 1 Tbsp. Salt 2 Tbsp. Sugar If too thick add a bit of Tomato Juice to thin. Bring all ingredients except Cilantro to a boil and boil gently stirring constantly for 10 min. Add cilantro. Place in jars leaving 1/2" headspace and process 20 Minutes. HWB -------------------------------------------------------------------------------------------------------------- Garlic Chutney 32 servings....8 jelly glasses For garlic lovers. Goes well with BBQ, and makes a great gift. 2 lbs apples, peeled,cored and quartered 1 1/2 pints white vinegar 2 lbs dark brown sugar 1 lb raisins 2 heads garlic, cloves separated,peeled and chopped fine 4 ounces crystallized ginger, chopped fine 1 1/2 teaspoons dry mustard 1 teaspoon salt 1 tablespoon dried chili pepper flakes Cook apples in vinegar till soft and mushy. Add remaining ingredients (adding only half the pepper flakes) and mix well. Cook over moderate heat about 10 minutes. Taste. If spicier taste wanted, add remaining pepper flakes. Cook 15 minutes more, stirring occasionally. Pour into sterile jars and seal. If not sealing, store in refrigerator. (This keeps a long time in the refrigerator). NOTE: If you want to turn up the heat....sub. the pepper flakes for 1 Tbsp. Habanero peppers chopped fine. -------------------------------------------------------------------------------- Peach Chutney 3 quarts peeled, chopped ripe peaches (about 2 dozen) 6 pears, peeled and chopped 4 medium onions, chopped 3 or 4 green bell peppers, seeded and chopped 4 or 5 tart apples, peeled and chopped 1 1/2 quarts cider vinegar 2 tablespoons salt 2 tablespoons mustard seed 2 tablespoons cinnamon 2 tablespoons ground ginger 2 tablespoons ground cloves 2 heaping tablespoons chili powder 2 teaspoons garlic salt 1 (9 ounce) box raisins 2 pounds (4 cups) brown sugar 4 pounds (8 cups) granulated sugar Combine all ingredients except sugars in large kettle and simmer for 3 to 4 hours, stirring occasionally until mixture is quite thick. Add brown sugar and granulated sugar and simmer another 30 minutes. Fills about 30 half-pint jars. Seal lids in hot water bath for about 10 to 15 minutes. ------------------------------------------------------------------------------------------------------- CRANBERRY CHUTNEY Makes about 6 cups 3 cups fresh cranberries 1 cup dried cranberries 1 cup golden raisins 1 navel orange, peeled, coarsely chopped, and seeded 1 medium onion, coarsely chopped 8 ounces dried apricots, coarsely chopped 1/3 cup crystallized ginger, coarsely chopped 1 1/2 cups light brown sugar 1 cup orange juice 1/2 cup cider vinegar 2 tablespoons fresh thyme 1 teaspoon salt In a large saucepan, combine the fresh and dried cranberries, raisins, orange, onion, apricots, ginger, sugar, orange juice, vinegar, thyme, and salt. Cook over medium-low heat, stirring, for 3 to 4 mins or until sugar dissolves. Turn the heat to medium-high. Let the mixture come to a boil. Cook until the fresh cranberries pop. Turn the heat to low. Continue cooking, stirring occasionally, for 30 to 40 mins or until the chutney thickens.Remove the saucepan from heat and let the chutney cool, stirring several times. Refrigerate in covered containers for up to 4 weeks. NOTE: Great with any poultry or pork. YUM -------------------------------------------------------------------------------------------- Caramel Apple Butter 3 lbs apples 1/2 cup water or apple juice 2 cups white sugar 1/4 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon cinnamon 21 caramels Peel, core and chop apples. Add apples and water/applejuice into a large pot. Over medium high heat cook apples until just tender. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot). Return puree to pot. Add the sugar stirring well. Return to medium high heat-you want mixture to bubble. *Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency. Add the ginger, cloves and cinnamon, stirring well. Add the caramels. Turn the heat up to medium low, stirring constantly until caramels are melted. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal. Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints. *Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done. This caramel apple butter is to die for. LOL --------------------------------------------------------------------------------------------------------- Spicy Homemade Pickling Spice * 1/4 cup mustard seeds * 1/4 cup dill seed * 1/4 cup coriander seeds * 3 Tbsp. crushed chili peppers * 2 Tbsp. crushed bay leaves * 1 Tbsp. celery seeds * 1 Tbsp. white peppercorns * 1 tsp. black peppercorns Combine all ingredients and store in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes NOTE: Good for dill pickles etc. -------------------------------------------------------------------------------------------- Homemade Pickling Spice 2 tablespoons mustard Seed 1 teaspoon ground ginger 1 tablespoon whole allspice 1 teaspoon dried red pepper flakes 2 tablespoons coriander seeds 1 bay leaf -- crumbled 2 whole cloves 1 cinnamon stick - (2" long) Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. This recipe yields 1/3 cup. NOTE: Good for pickled peppers, and other things that don't use dill like bread and butter pickles. -------------------------------------------------------------------------------------------- Hot Dog Relish Makes: 8-1/2 pints 5-cups sugar 4-cups vinegar 2-tsp. turmeric 2-tsp. mustard seed 2-tsp. celery seed 6-lbs. cucumbers (peeled) (almost 6 qt. Basket) 1-doz. onions 6-sweet green peppers 1-red hot pepper ( optional ) 4-tsp. pickling salt Put the cucumbers, onions, green peppers and red pepper through chopper. Cover with pickling salt. Let stand overnight. Drain and add sugar, vinegar, turmeric, mustard seed and celery salt. Cook 15-20 minutes. Lastly add green colouring to suit. Put in jars and add enough juice to keep moist. Seal. Note: while it's cooking, take off some juice or it's too runny. Also deopending on if you want a little nip in the relish. I add a Habanera pepper . You can use a jalepeno if you don't want some heat. You will never buy store bought Hotdog relish once you try this one. ------------------------------------------------------------------------ Pickled Banana Pepper Rings Serves/Makes:1 quart hot banana peppers, cut into 1/4 rings 2 cups (475 ml) vinegar 1 cup (225 ml) sugar 2 tbsp (30 ml) pickling spices Pack hot banana peppers into jars. (Rubber gloves should be used in handling the hot peppers.) Mix solution of 2 cups (475 ml) vinegar and 1 cup (225 ml) sugar. Tie pickling spices into a cheesecloth bag. Add pickling spices to vinegar solution. Boil for 3 minutes. Remove spices and pour boiling solution over the peppers. Seal in jar immediately. (Sweet banana peppers may be used or mixed with the hot peppers.) ----------------------------------------------------------------------------------------------------------- Pickled Jalapenos or Habaneros Makes 5 pints. 2 pounds whole jalapeno or habanero peppers 5 cloves garlic 5 teaspoons vegetable oil 2 1/4 cups water 2 1/2 teaspoons pickling salt 2 1/4 cups 5% cider vinegar Wash peppers. Pack tightly into 1-pint jars. To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt and 1 clove of garlic. In 2-quart steel or enamel saucepan, bring water and vinegar to boil. Ladle boiling liquid over peppers, leaving 1/2-inch headspace. Clean rims thoroughly with damp cloth. Cover with new sealing lids. Process in boiling water bath for 15 minutes from time water in canner returns to a boil. Remove jars. Cool on racks at least 12 hours. Check for seal. ----------------------------------------------------------------------------------------------------------------- Strawberry Margarita Preserves 2 quarts strawberries, cleaned 2 cups pared tart apples 1/4 cup lemon juice 4 cups granulated sugar 1/2 cup tequila 7 tablespoons triple sec 2 tablespoons strawberry schnapps Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes. Prepare six 1/2-pint jars for filling. Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes. Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles. ---------------------------------------------------------------------------------------- Peach and Pepper Grilling Sauce Yields: 7 half-pints sauce 2-cup chopped red sweet peppers 1-cup chopped onion 1-tsp crushed red pepper 2-garlic cloves minced 1-tbsp olive oil 4-lb peaches (or 3- 16-oz packages frozen unsweetened peach slices, thawed) 1 ½-cup light brown sugar (packed) 1-can peach or apricot nectar (5 ½ oz) 1/4-cup rice vinegar 1-tbsp lemon juice 1-tbsp soy sauce 2-tsp grated fresh ginger 1/4-tsp salt In a large skillet cook sweet pepper, onion, crushed red pepper, and garlic in hot oil just until tender. Remove from heat. Wash fresh peaches, if using. Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches). Process or blend the pepper mixture until finely chopped. Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Immediately ladle hot sauce into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process the jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks ------------------------------------------------------------------------------------------------- Cappuccino Fudge Sauce 1 c. half and half 2 T. freshly ground coffee (not instant) 8 whole cloves (I used only 3, didn't want it too strong) 2 orange zest strips (2x1 inches) 1 cinnamon stick 1/8 t. ground nutmeg 1/4 c. plus 2 T. brown sugar, packed 6 oz. bittersweet or semisweet choc, finely chopped 2 T. brandy or Grand Marnier, optional Combine half and half, coffee, spices and orange zest in a heavy saucepan. Bring to a boil, take off heat, cover and let stand 30 minutes. Return the mixture to high heat and again bring to a boil. Then strain through fine mesh into a measuring cup. Add half and half if needed to bring spiced mixture to 3/4 c. Put the mixture into a clean, heavy saucepan. Add the brown sugar and simmer, stirring constantly, until dissolved. Remove from heat Add chocolate and liquor and stir until melted and smooth (I left out the liquor and added 1 t. good vanilla). We quadrupled the recipe, it only makes about 12 oz. We then put it in hot jars and processed using a hot-water bath for 25 minutes. -- 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 --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
