From "175 Best Jams, Jellies, Marmalades & Other Soft Spreads," by Linda J. Amendt.
Much like Bick's sweet mixed pickles. I buy a jar of pickled onions to add to my pickles on DAY 8.
A new friend on a forum I read posted this recipe from the Ball Complete Book of Home Canning. Haven't tried it yet, but sounds yummy. Can't wait for those tomatoes to come on.
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.
My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.
From a Christmas Entertaining cookbook--sounds like a delicious recipe! *Prep time and cooking time is total time needed for this recipe.*
Sweet red bell peppers are simmered with garlic, ginger, sugar and orange juice and zest to create a slightly sweet condiment with a bite to it! This is great with grilled chicken or beef, lamb, on a sandwich[try this topped with a fried egg on multi- grain bread], in a potato, or with game. Try to always have some on hand-it's addictive. From The New Basics Cookbook.
My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years.
Love these stewed tomatoes better than the ones you buy at the store. Even my husband who doesn't like stewed tomatoes, commented on how good they were. Even though it says to just core & chop tomatoes, I will peel them in the next batch that I make, and I just sliced my peppers & onions with a slicer into rings instead of chopping. Cooking time does not include canning time.
From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).
A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam.
Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)
I'll be honest-I never tried this relish when my grandma served it because I wasn't too keen on the look of it. This year I "inherited" 15 zucchini and have been told I'll be "inheriting" more. Out of desperation, I decided to make a batch of her relish. I reasoned that everyone else in the family loves it-I'll give it to them. Now that I've actually eaten it-I'm not sharing. This is not only a great way to use up a bumper crop of zucchini it's a great condiment!
Best chow ever! My grandmother and I made this--it's really good. My husband gives it to everyone we know. Chop fine except cabbage; red tomatoes deseed. More cayenne for hot, none for not hot. Deseed all peppers. Makes a great gift. Very pretty and your husband and friends will love it. Makes about 8-9 pints.
These are great with a beer.
This is a canning recipe that was given to me by Betty Joyce (a friend of my mother's) so that I could make them myself instead of begging her to make me more.
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they received Best of Show AND the canning award! What a thrill!!! There…
I did not find one here so I posted this one. From A Kitchen Bible, says can use it for Bear also. Author Marg Stav
I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed.
This recipe comes from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. I made some a few years ago and they're very good. This is an easy recipe that even inexperienced home-canners can make. You will need either two pint jars or 1 quart jar, preferably wide-mouth to make packing easier. No need to sterilize, as you will be processing for 30 minutes. Remember to use the freshest possible produce. Don't use the ones that come in bags!
A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.
We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room.
This recipe can be doubled. Good relish from green tomatoes