Archive for Preserves

Hot Sauce Salsa

Posted on by Leave a comment

Print
Hot Sauce Salsa
Submitted By: 
Recipe Type: Salsa
Cook Time: 
Total Time: 
 
Ingredients
  • ½ bushel tomatoes - slices and cut
  • 2 cloves garlic, sliced
  • 10 long green peppers
  • 3 bell peppers, seeded
  • 8 hot red or yellow peppers
  • 3 large onions
  • ½ C. canning salt
  • 1-3 Tbsp. hot crushed chilies or 13 jalapeños
Instructions
  1. Grind peppers and onions, add tomatoes and other ingredients.
  2. Simmer on low for 2 hours.
  3. Put in bottles in boiling water bath for 10 minutes.
  4. Makes 20 pints or 10 quarts.

 

Posted in Preserves

Sweet Pickles

Posted on by Leave a comment

Print
Sweet Pickles
Submitted By: 
Recipe Type: Condiment
 
Ingredients
  • 3 C. plain salt
  • 1 gallon water
  • 1 gallon sliced cucumbers
  • 3 tsp. alum
  • 1 gallon water
  • 1 tsp. ginger
  • 1 gallon water
  • 1 pint vinegar
  • 1 C. water
  • ½ pkg. mixed spices
  • 6 C. sugar
  • Green food coloring
Instructions
  1. Brine the cucumbers in the salt and one gallon of water for 3 days.
  2. Drain the slices and put in cold water for 24 hours.
  3. Drain slices and add alum and 1 gallon water for 24 hours.
  4. Drain slices, add ginger and boil in 1 gallon of water for 5 minutes.
  5. Drain and wash slices in cold water.
  6. Add remaining ingredients and 1 cup of water and simmer for 1 hour.
  7. Pack in jars.

 

Posted in Preserves

Zucchini Relish

Posted on by Leave a comment

Print
Zucchini Relish
Submitted By: 
Recipe Type: Relish
Cook Time: 
Total Time: 
 
Ingredients
  • 10 C. zucchini, ground
  • 5 tbsp. salt
  • 4 C. onions, chopped fine
  • 1 Green pepper, chopped fine
  • 1 yellow pepper, chopped fine
  • 2½ C. vinegar
  • 2 tsp. celery seed
  • 4 C. sugar
  • 1 tbsp. dry mustard
  • 1 tbsp. turmeric
  • ½ tsp. black pepper
  • 1½ tbsp cornstarch
Instructions
  1. Combine the zucchini, salt and onions and let stand over night.
  2. Drain the zucchini and onion mix and add the remaining ingredients.
  3. Boil for 30 minutes, bottle and seal.
  4. Makes 6 pints.

 

Posted in Preserves, Side Dish

Rhubarb Jam

Posted on by Leave a comment

Print
Rhubarb Jam
Submitted By: 
Recipe Type: Preserves
 
Ingredients
  • 5 c. diced rhubarb
  • 3 c. granulated sugar
  • 1 pk. unflavored gelatin
Instructions
  1. Wash rhubarb stalks thoroughly and cut into ½ inch pieces.
  2. Put into a large bowl.
  3. Pour 2¾ cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb.
  4. Bring the rhubarb and sugar mixture to a boil in a saucepan or in the microwave.
  5. Cook for 10 minutes or until tender.
  6. Mix the remaining ¼ cup of sugar with the package of gelatin.
  7. When the rhubarb is cooked, remove from heat and add the gelatin while stirring until the gelatin is dissolved.

 

Posted in Preserves

Pickling Spices

Posted on by Leave a comment

Print
Pickling Spices
Submitted By: 
Recipe Type: Canning
 
Ingredients
  • 2 cinnamon sticks, broken coarsely
  • 1 tablespoon mustard seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 teaspoon juniper berries
  • 1 teaspoon crumbled whole mace
  • 1 teaspoon dill seeds
  • 4 dried bay leaves, crumbled
  • 1 small piece dried ginger, broken coarsely
Instructions
  1. Mix all ingredients together and store in a sealed jar.

 

Posted in Marinades, Preserves

Red Pepper Jelly

Posted on by Leave a comment

Print
Red Pepper Jelly
Submitted By: 
Recipe Type: preserves
 
Ingredients
  • 3¾ c. granulated sugar
  • 1 c. red pepper, minced
  • ¾ c. white vinegar
  • 1½ tsp. hot sauce
  • 3 oz. pkg. liquid pectin
Instructions
  1. Combine first 4 ingredients in a deep 2½-quart casserole.
  2. Microwave for 4 minutes and stir.
  3. Return to microwave for an additional 4 minutes.
  4. Stir in pectin and microwave for 2 to 2½ minutes.
  5. Remove foam from top with a spoon and pour mixture into mason jars and cap off.
  6. Place in refrigerator to set.
  7. After 1 hour, turn upside down to keep the peppers from settling on the bottom.
  8. Freeze leftovers.

 

Posted in Preserves, Sauces