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 Cups.
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.
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