[FOOD] Kathy's Canning and Preserving Recipes (Fruits, Veggies, & Meats)

[Kathy in FL]

This is the place I'm going to put all of my canning and preserving recipes that I've gathered and used over the years. I'll start with bananas ... and yes, you can preserve bananas.

I remember when you could get bananas between ten and twenty cents a pound with no problem ... now it is a whole bunch more than that. I've got banana trees but they don't make reliably so I'm always on the lookout for a good sale ... and when I do I go to town and buy the lot usually. I make up loaves of banna bread and put them in the freezer. I also do a lot of the following:


Bananas -- Dried

Vary the flavor of dried bananas before drying them by sprinkling them with flavored gelatin powder or dipping them in lemon juice or a lemon juice and honey mixture. After dipping, they may be rolled in chopped nuts, sesame seeds or shredded coconut. Bananas should be solid yellow or slightly brown flecked with no green on the peel. Avoid bruised or over-ripe bananas. Bananas which are slightly brown flecked will have the sweetest, most pronounced flavor when dried. Peel and slice bananas ¼” to ” thick crosswise or lengthwise. Dry at 150F for one to two hours, then at 130F until dry.

Banana Leather

Peel and puree fruit. You can combine with: apple-berry, lemon-walnut, orange-pineapple. Spices, flavorings, sweetening: cinnamon, cloves, coriander, lemon, nutmeg, orange, vanilla, white corn syrup, honey, brown sugar.


Banana Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Cranana Jam

3 cups cranberries
1 1/2 cups water
2 cups mashed bananas
7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
1 teaspoon lemon juice

In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Seal in hot, sterilized jars.


Special Pink Banana Butter

3½ pounds ripe bananas (4 c. mashed)
1 c. raspberries
½ c. lemon juice
3 c. sugar
1 t. butter

Place all ingredients in a large pot and bring to a hard, rolling boil, stirring constantly. Reduce heat and simmer, stirring occasionally, for 20 minutes. Pour into hot sterilized half-pint jars and seal. Process for 15 minutes.


Banana Liqueur

2 medium bananas
1 t. vanilla extract
3 c. vodka
1 c. sugar syrup

Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla. Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or nutmeg. Yield: one quart.


Banana Sherbet

1 env. unflavored gelatin
¾ c. sugar
½ c. water
2 c. fruit puree
1 (13 oz.) can evaporated milk
2 egg whites
¼ c. sugar

In large saucepan combine gelatin, ¾ c. sugar, and salt. Stir in water; heat and stir till gelatin dissolves. Stir in fruit puree and evaporated milk. Turn into a 9" x 9" x 2" pan; cover and freeze till firm. In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add ¼ cup sugar, beating till stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled large mixer bowl. Beat till fluffy. Fold in egg whites. Return to pan; cover and freeze till firm. Yield: 1½ quarts.


Banana Butter

3 c [about 10 medium] bananas
1/4 c Lemon juice
1/4 c Finely chopped maraschino cherries
6 1/2 c Sugar
1 Bottle [6 ounces] liquid pectin

Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ; quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.



Banana Butter

10 Medium-sized ripe bananas
5 c Sugar (2 1/2 lbs.)
Juice of 1 lemon
1 6 oz. bottle liquid pectin

Peel and crush the bananas to a fine pulp. Place in a preserving kettle and add the sugar and lemon juice. Heat slowly until sugar has dissolved, stirring constantly. Bring to a full rolling boil and immediately stir in liquid pectin. Ladle into hot sterilized jars and seal immediately.


Banana Jam

2 1/4 lb Bananas, peeled weight
3 1/4 c Sugar
1 Lemon
1/2 c Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor. Boil the jam gently, stirring all the time as it can stick and burn very easily. As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

 

[Kathy in FL]

Been doing a little experimenting with some of my freezer recipes. Don't have any pics yet but you can kinda imagine hopefully.


CHERRY SKILLET CHICKEN

five to six pounds of boneless, skinless chicken breasts or tenderloin pieces
1 1/2 cups (aka 9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 T. white vinegar (or white balsamic vinegar but not cider)
3 t. sugar
3/4 t. sea salt

Rinse and trim you chicken pieces. In a couple of jars I left the breasts whole, in a couple I cut the breasts in bite sized pieces and in a couple of others I used tenderloin cuts. My original freezer recipe called for tenderizing the chicken but for this I only beat up the pieces that I left whole by putting a piece between two sheets of waxed paper and rolling it with the rolling pin.

While you are doing this you should put the dried cherries in a bowl and cover them with hot water for about 5 minutes.

Mix together the water, broth, vinegar, sugar, and salt. Then drain you cherries.

Put your chicken in the jars of your choice like you do for raw pack. Then equally distribute the cherries between your jars. Then equally distribute the liquid between each jar. Close your jars up and gently swish the contents around so that all pieces get coated by the "marinade".

Lastly process for time and pressure for your jar size and altitutde. See the Ball Blue Book for times and pressures. Or go to http://www.uga.edu/nchfp/how/can_05/chicken_rabbit.html to get the same info.

Note: I've thought about using this with rabbit since the canning times for chicken and rabbit are essentially the same. However, I really don't have time to hunt right now but I thought if anyone is raising rabbits for meat they might want to give this a try.

What I like about this recipe is that the ingredients aren't exotic or anthing like that. I keep all of the ingredients on hand all the time. I suppose you might consider dried cherries "exotic" but I've also used craisins and regular raisins in this recipe. Craisins gave it a bit of a whang and the raisins gave it a bit of a cooking wine flavor.

 

[Kathy in FL]

Tried this one after someone going by the handle DakotaBear suggested it. I copied and pasted the directions exactly as is. Glory was it good. I put it over cooked rice noodles one time and another time over ramen noodles.

Canned Orange Chicken

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I am completely addicted to orange chicken.

The local grocer had some "Must sell today" chicken... came out to $.50/lb for Gold'n'plump boneless skinless. Cooked up some for dinner, froze some, and decided to can some up.

Per request, Here's the recipe I used... (I almost never measure, these are my estimates)

4 lbs Boneless Skinless Chicken breast.
Sauce:
8 ozs Orange Marmalade (Homemade of course)
1/4 cup vinegar
1/4 cup lemon juice
2 tablespoons soy sauce
Orange zest (1-2 med oranges should do... Squeeze the juice in the sauce if you want)
2 tablespoons of green onions (optional... not an onion fan myself)
1/2 teaspoon minces ginger
1/2 teaspoon minces garlic
1/2 teaspoon Crushed red pepper (if you like it hot...)
I add the pepper to a few jars for me, and leave the others unpeppered for the wife an kids.

Mix all the sauce ingredients in a saucepan. Keep stirring to prevent scorching, and turn off when marmalade gets liquidous.

Pack the jars with the chicken... Leave about 1/2 inch - inch of headspace.

Pour the sauce mix over the chicken, and use a spatula to loosen air bubbles... this will also get the sauce moved down. You want about 1/4-1/2 inch of headspace after sauce has made it's way into the nooks and crannies.

 

[Kathy in FL]

This one I made on recommendation by a friend named ohsohappy6. I'm posting the directions exactly as she gave them. This stuff is good enough for gift giving ... assuming any actually makes it to the gift basket. LOL!

This recipe is from the 2009 Ball Blue Book.

INGREDIENTS:

2 1/2 pounds oranges (about 4 large)
1 1/4 cups sugar
1 1/4 cups honey
1 lemon, juiced
3 sticks cinnamon
1 1/2 teaspoons whole cloves
1 1/2 teaspoons whole allspice

Wash oranges; drain. Slice oranges, discarding ends and seeds. Cut orange slices in half. Place in saucepot, adding enough water to cover. Bring to a boil. Reduce heat and simmer until peel is tender. Drain. Combine sugar, honey and lemon juice in a saucepot; bring to a boil. Tie whole spices in a spice bag. Add orange slices and spice bag to syrup. Simmer 40 minutes. Remove spice bag. Pack hot oranges into hot jars, leaving 1/2 inch headspace. Process 10 minutes in water bath.

Makes about 3 half-pints


*****okay I made this with 6 medium oranges and didn't use a spice bag....oh, and my allspice was ground (mixed myself). I ended up with 5 half-pints of the most intense yummy goodness!!! This is going to be what I make for Christmas baskets this year, I think.

 

[Kathy in FL]

Chestnuts - Canning and Preserving

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I don't know how many people do this. I haven't been able to get ahold of any chestnuts for a couple of years ... they are hit or miss this far into the deep south in the stores ... but when I do I like to make gifts out of them for Christmas Baskets.

Whole Chestnuts in Vanilla Syrup

3 pounds fresh unshelled chestnuts
2 cups firmly packed brown sugar
1 vanilla bean, split lengthwise
1 cup brandy

Cut an X on the flat side of each chestnut. In a jelly-roll pan roast the chestnuts in a preheated 375 oven for 20-25 minutes, or until the shells have cracked and the chestnuts are tender when pierced with a knife. Let the chestnuts cool slightly and remove the shell and the papery inner skin. In a large saucepan combine the brown sugar and 4 cups water and heat the mixture over low heat, stirring, until the sugar is dissolved. Bring the mixture back to a boil and add the peeled chestnuts and the vanilla bean. Bring the mixture back to a boil and let it cool. Let the chestnuts soak, covered, overnight. Return the mixture to a boil and with slotted spoon transfer the chestnuts to warm jars. Divide the brandy evenly among the jars, add enough syrup to cover the chestnuts, and seal the jars. Process the jars in a boiling water bath for 50 minutes. Let the jars cool completely before checking the seals and storing. Makes 2 quarts.


Chestnut Jam

4 pounds fresh unshelled chestnuts
3 cups firmly packed light brown sugar
1 cup mild-flavoured honey
1 vanilla bean, split lengthwise

Cut an X on the flat side of each chestnut and roast the nuts on a baking sheet in a preheated 350 oven for 45 minutes, or until the shells have pulled back from the incisions and the flesh can be easily pierced with a skewer. Let the chestnuts cool until they can be handled. Remove the shell and the papery inner skin, trying to keep the nuts whole. In a preserving pan combine the brown sugar and 1/2 cup water and cook the mixture over low heat, stirring, until the sugar is melted. Add the honey and the vanilla bean and bring the mixture just to a boil. Add the chestnuts and simmer them for 15 minutes, or until they start to break up. Remove the vanilla bean and with a slotted spoon transfer 1 cup of the chestnuts to a bowl. process the remaning mixture in a food processor until smooth and combine the puree with the whole chestnuts. Spoon the jam into jars and seal the jars. Process the jars in a boiling water bath: 10 minutes for 1-pint jars, 15 minutes for 1-quart jars. Let cool completely before checking the seals and storing. Makes 1 quart.


Chestnuts or Marrons Glaces

cooked and peeled chestnuts
juice of 1 lemon
1 cup sugar
1 cup water
1/4 tsp cream of tartar
1 to 2 Tbsps cognac
granulated sugar

Soak chestnuts in water and lemon juice overnight. Next morning drop chestnuts into boiling water or milk. Simmer until tender but firm. Drain chestnusts and discard water or milk. For every cup of nuts, make a syrup by cooking to 238F the water, sugar and cream of tartar. Drop nuts into boiling syrup and simmer for about 10 minutes. Remove from heat and let stand, covered, for 24 hours. Drain nuts reserving syrup. While preparing sauce, put nuts in a 250F oven to dry. Reduce the syrup until it is very thick. Place nuts in jars. Add cognac to each jar. Fill jars with syrup and seal. To candy the nuts they must be dried not once, but three times, dipping them between dryings in the reduced syrup. After final drying roll them in sugar. Store in tightly covered tins.

 

[Kathy in FL]

Can't remember I got this recipe exactly but this is the one I make and share every other Christmas.

Canned Pizza Sauce for a Year

This makes about 36 pints

1 gallon tomato paste
7 quarts tomato juice
3 quarts V-8 juice
3 tablespoons chili powder
6 tablespoons salt or salt substitute
9 tablespoons dried cilantro
6 tablespoons paprika
6 tablespoons italian seasoning, flakes
3 tablespoons garlic powder
3 tablespoons dry mustard
2 1/2 cups dry parmesan cheese
10 celery ribs, including leaves
9 white onions
2 tablespoons white pepper
3 cups white sugar

In large stockpot add the first 10 ingredients. Stir and cook on low heat. Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender. Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch. Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band. Hot water bath for 10 minutes. Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches. When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on dough, chicken or pasta.

 

[Kathy in FL]

Easy Ice Water Cucumber Pickles

6 to 6½ dozen gherkins (do not peel)
Ice water
6 T. pickling salt
6 T. mixed pickling spices
12 T. sugar
2 to 3 white onions, peeled & sliced thin
3 qts. boiling white vinegar

Cover gherkins with ice water and let stand 3 to 4 hours, replenishing ice as needed. Wash and sterilize six quart jars and closures, stand on a baking sheet, and keep warm in a 250 F oven until needed. Drain cucumbers and pack into hot jars, filling to within ¼" of the top. Add 1 T. salt, 1 T. pickling spice, and 2 T. sugar to each jar, top with 1 to 2 slices onion, and fill to within ¼" of the top with vinegar. Wipe rims and seal. Process in hot water bath 10 minutes. Store in a cool, dark, dry place 4 to 6 weeks before serving. Yield: 6 quarts.


Cucumber Relish

2 qts. chopped cucumbers
2 c. chopped sweet green peppers
2 c. chopped sweet red peppers
1 c. chopped onions
½ c. salt
2 qts. cold water
1 ½ c. brown sugar
2 sticks cinnamon
1 T. mustard seed
1 T. turmeric
2 t. whole allspice
2 t. whole cloves
1 qt. vinegar

Combine cucumbers, peppers and onion, sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours. Drain; cover vegetables with cold water and let stand one hour. Drain thoroughly. Tie spices in a cheesecloth bag; add to sugar and vinegar. Bring to a boil and pour over vegetables. Coverand let stand 12 to 18 hours in a cool place. Bring vegetables to a boil; simmer until hot. Pack hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 pints.


Sweet Chunk Pickles

2½ lbs. 3" to 4" cucumbers
½ c. canning salt
½ c. vinegar
2 qts. water
6 c. sugar
1 stick cinnamon
1½ t. whole cloves
1½ t. mixed pickling spices
3 c. vinegar

Wash and dry cucumbers. Put cucumbers in a clean pickling container. Add salt and half cup vinegar to 2 quarts water. Bring to a boil; cool. Pour over cucumbers. Weight cucumbers under brine. Cover and let stand 2 weeks in a cool place. Drain, discarding brine, and cut cucumbers into 1" chunks. cover with cold water; let stand 24 hours. Rinse well and drained. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to a boil; pour over cucumbers. Let stand 24 hours. Drain, reserving pickling liquid. Bring pickling liquid to a boil and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot jars, leaving quarter inch headspace. Remove spice bag. Bring pickling liquid to a boil. Pour hot liquid over pickles, leaving quarter inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yield: about 3 pints.


Mustard Pickles

1½ lbs. 3" to 4" cucumbers, cut into ½” slices
1 qt. green tomato wedges
3 c. cauliflowerets
3 c. chopped sweet green peppers
3 c. chopped sweet red peppers
2 c. peeled pickling onions
1 c. canning salt
4 qts. water
1½ c. sugar
½ c. flour
1 T. turmeric
5 c. vinegar
½ c. prepared mustard
½ c. water

Dissolve salt in 4 quarts water. Pour over prepared vegetables and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine sugar, flour and turmeric in a large saucepot. Add water gradually, stirring until smooth. Add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables. Simmer 15 minutes. Pack hot into hot jars, leaving quarter inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 8 pints.


Crisp Cucumber Rounds--Tokyo Style Appetizers

3/4 cup soy sauce, chilled well
2 medium-sized cucumbers, chilled well

Peel and slice cucumbers 1/2" thick. Pour soy sauce into a small, deep mixing bow, add cucumbers, and toss lightly to mix. Cover and chill two hours. To serve, transfer to a serving bowl and set out a separate small container of toothpicks.


Cabin Cucumber Catsup

Wash 6 large (6") cucumbers. Cover and let stand in cold water 2 hours. Drain, grate or grind into a bowl. Add about 1 cup vinegar (cider), 1 medium sized onion (grated/ground), 3/4 t. freshly ground pepper, 1 t. salt. Mix and press through a sieve. Put in covered jar and keep cold. Serve on cold meats.


Sour Pickles

2 quarts and 1 c. vinegar
½ c. honey
2 T. whole allspice
2 T. mustard seeds
½ t. powdered mace
4 lbs. cucumbers, washed, trimmed and cut into 2" lengths
4 sticks of cinnamon
4 bay leaves
12 peppercorns
8 cloves garlic
8 spears horseradish, 3" x 1½"

Combine vinegar, horseradish spears, and honey in a medium-sized enamel or stainless steal pan. Place allspice, mustard seeds, and mace in a cheesecloth bag. Drop spice bag in vinegar mixture and simmer, covered, for 15 minutes. Distribute cucumber chunks, cinnamon sticks, bay leaves, peppercorns and garlic evenly among hot, scalded 4 quart canning jars. Remove horseradish spears from vinegar mixture and divide evenly among jars. Pour the simmered mixture into the jars, taking care to cover all pieces of cucumber, but leaving ½" headspace. Seal and process 10 minutes in a boiling water bath. Yield: 4 quarts.


Kosher Dills

4½ white vinegar
4½ c. water
14 cloves garlic
7 grape leaves
7 spears horseradish (3" x 1½”)
4 lbs. cucumbers (4" long)
14 sprigs fresh dill
7 t. mustard seeds
21 peppercorns
7 whole cloves

Wash, dry, and cut cucumbers lengthwise. In a medium sauscepan boil together vinegar, water, and garlic. Reserve garlic. Meanwhile, place one grape leaf and one horseradish spear into each hot, scalded pint jar. Place cucumbers into jars. To each jar add two sprigs dill, 1 t. mustard seeds, three peppercorns, and one clove. Pour boiling liquid into jars, allowing ¼” headspace. Add two cloves reserved garlic to each jar. Cover and turn once to disperse spices. Seal and process in boiling-water bath 15 minutes. Yield: 7 pints.

 

[Kathy in FL]

Beets - canning and preserving

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Beet Relish

1 quart chopped, cooked beets
1 quart chopped cabbage
1 c. chopped onions
1 c. chopped sweet red peppers
1½ c. sugar
1 T. horseradish
1 T. salt
3 c. vinegar

Combine all ingredients in a large saucepot. Simmer 10 minutes. Bring to a boil. Pack hot into hot jars, leaving ¼" headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 10 half-Pints.


Beet - Apple Relish

6 c. cooked, peeled beets, cut up
1½ c. sugar
6 lg. apples, peeled, cored & quartered
1½ c. vinegar
2 lg. onions, cut up
½ c. water
4" stick cinnamon, broken
1 T. salt

Using food grinder with coarse blade, grind beets, apples, and onions. In large kettle combine ground mixture, sugar, vinegar, wtaer, cinnamon, and salt. Bring to boil. Cover, simmer 20 mintues, stirring often. Remove cinnamon. Ladle hot relish in to hot sterilized half-pint jars; leave ½” headspace. Seal and process 15 minutes. Yield: 11 half-pints.


Beets -- Dried

Choose any fresh, young variety with deep red color and smooth skins. Wash; remove all but one inch of top. Steam about 30 minutes, or until tender. Cool; then peel; cut into ¼” slices or dice. Dry at 125F until leathery. Use in soups or reconsitute as a vegetable.


Pickled Beets

3 qts. peeled, cooked beets (about 24 small)
2 c. sugar
2 sticks cinnamon
1 T. whole allspice
1½ t. salt
3½ c. vinegar
1½ c. water

Combine all ingredients, except beets in a large sauce pat. Simmer 15 minutes. Pack beets into jars, leaving quarter inch headspace. Cut larger beets in half if necessary. Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving quarter inch headsapce. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints.


Beet Jelly

12 medium beets - (to 13) -- peeled, chopped
1/2 cup lemon juice
1 package Sure-Jell
6 cups sugar

Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. Add lemon juice, Sure-Jell, and stir until dissolved.

Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon.

Remove from heat skim off foam and pour into sterilized glasses. Process in hot water bath.

 

[Kathy in FL]

Corn - canning and preserving

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Parched Corn

Grease a little bread pan and place on back of stove to keep warm, then shell enough ears of corn to fill the pan about two-thirds full of the kernels. Add a heaping tablespoon butter and a sprinkle of salt, place pan in moderately hot oven and bake about 10 minutes. Open door, pull pan out on door and stir thoroughly, lifing all kernels about so will not burn. Return to oven and cook a little longer and then repeat the stirring. By third or fourth time the kernels should be getting a medium brown all over. Some of the grains may even pop like popcorn. If so, the corn is done. If it is still tough keep cooking and stirring. Pour into a mixing bowl to cool, then start enjoying it. There is no describing the taste and flavor. We often saved enough for our school lunch buckets the next day.


Homemade Hominy

2 qts. dry field corn
8 qts. water
2 oz. lye
½ t. salt to a pint jar
12 sterilized pint jars

Place corn, water, and lye in an enameled kettle and boil vigorously for ½ hour, then let stand for 20 minutes. Rinse several times with hot water, then rinse with cool water until you can handle the hominy to rub off the dark tips of the kernals. Float away the tips. Add water to cover hominy one inch and boil five minutes. Drain and repeat four times, then cook ½ hour, or until kernals are tender. Pack in jars to 1/2" of top, add salt, cover with boiling water, adjust lids, and process in pressure canner, 60 minutes. This recipe will yield 12 pints of hominy.


Corn Relish

2 qut. cut corn (about 18 ears)
1 small head cabbage, chopped
1 c. chopped onion
1 c. chopped sweet green peppers
1 c. chopped sweet red peppers
1 to 2 c. sugar
2 T. dry mustard
1 T. celery seed
1 T. mustard seed
1 T. salt
1 T. turmeric
1 qt. vinegar
1 c. water

Boil corn five minutes, cut from cob. Combine with remaining ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.


Corncob Syrup

Take a dozen and a half red corncobs. Break into pieces. Put in a kettle. Cover with water, enough to cover the cobs when you press them down. Boil for a full half hour. The liquor will be red now. Strain it. You should get three to four cups. Now add 2½ to three cups of sugar and stir it good. Start kettle boiling again. Use a spoon or ladle to learn when syrup is as thick as you like it. Now skim it and you're through.


Corn Cob Jelly

Boil about a dozen red corn cobs in three pints of water for 30 minutes. Remove from heat and strain. If necessary, add enough water to make three cups liquid. Add one package pectin and bring to a full boil. Add three cups sugar and boil two or three minutes.


Calico Corn

1 qt. whole kernel corn (abt three 12-oz. cans)
1 c. chopped onion
½ c. diced sweet green pepper
½ c. diced sweet red pepper
2 c. vinegar
1½ c. sugar
1 T. salt
1½ t. celery seed
1½ t. mustard seed
1 T. dry mustard
½ t. turmeric

Combine all ingredients in a large suace pot. Bring to a boil; simmer 20 mintues. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 6 half-pints.


Corn Salad

18 ears corn
1 head cabbage
4 medium onions
3 green peppers
1 1/2 tablespoons pepper
2 1/2 cups brown sugar
1/4 cup dry mustard
1/4 cup salt or to taste
2 quarts vinegar

Remove corn from the cob. Chop cabbage, onions and peppers. Add all ingredients to a large pan. Bring to a boil and simmer for 15 minutes. Ladle into sterilized, hot jars. Seal immediately. Process in a hot water bath for 15 minutes. This recipe yields 5 pints.

 

[Kathy in FL]

Cherries & Ground Cherries - canning and preserving

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Cherry Leather

1½ c. pitted cherries
1 T. lemon juice

Puree cherries and lemon juice. Prepare one leather tray. Spread as directed. Dehydrate 8 to 10 hours, or until leather will pull away from liner. Variations: combine with apple, apple-pineapple, banana, pineapple, raspberry, rhubarb. Spices, flavorings, sweetenings: almond extract, cinnamon, lemon, orange, white corn syrup. Yield: 1 leather.


Cherry Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Cherries -- Dried

Select large, plump and firm, fully ripe cherries with fresh-looking stems. Wash and remove stems. Slice in half and remove pit; or, pit and dry whole. Dry at 160F for two to three hours, then at 130F until dry.


Cherry Sherbet

1 env. unflavored gelatin
½ to ¾ c. sugar
dash salt
½ c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1½ quarts.


Cherry Juice

This takes in strawberries, cherries, raspberries, blackberries, elderberries and other berries that can be covered with water and cooked just below boiling point for half an hour. Strain through bouble thickness of cheesecloth. If you want this as a smooth drink, add one cup of sugar to the gallon of juice.


Cherry Bourbon Jelly

2 cans (16 oz. each) water packed sour red cherries
1 pkg. sure-jell
2½ c. sugar
½ c. bourbon

Drain cherries, reserving 1½ cups juice. Combine reserved juice and sure-jell in a large sauce pt. Bring mixture to a rolling boil. Add sugar and return to a rolling boil. Boil hard for 1 minutes, stirring constantly. Remove from heat. Skim foam if necessary. Stir in bourbon. Pour hot into hot jars, leaving quarter inch head space. Adjust caps. Process five minutes in boilign water bath. Yield: about 4 half-pints. NOTE: cherries may be reserved for baking.


Cherry Almond Jam

3 (12 oz.) bags frozen sweet cherries, thawed, drained
¾ c. almond liqueur
3 T. lemon juice
1 pkg. sure-jell
4½ c. sugar

Grind or finely chop cherries. Combine cherries, almond liqueur and lemon juice in a large sauce pot. Stir in sure=jell. Bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.


Cherry - Pineapple Marmalade

2 c. finely chopped, pitted, tart red cherries
2 c. finely chopped, cored, pared fresh pineapple
2 c. sugar

Combine all ingredientsi n a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 3 half-pints.


Cherry Pie Filling

8 c. tart cherries
2½ c. sugar
5 T. cornstarch

Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juice begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze. Yield: about 4 pints.


Cherry - Raspberry Conserve

3 c. raspberry pulp
3 c. pitted sweet cherries
4 c. sugar

To prepare raspberry pulp: Press berries through a sieve or food mill to remove seeds. Simmer cherries until tender; add berry pulp and sugar. Cook slowly until sugar dissolves, stirring occasionally. Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 half-pints.


Cherry Preserves

2 lbs. pitted tart red cherries
4 c. sugar

Drain juice from cherries. Add sugar to juice (if not enough to dissolve sugar, add a little water); cook until sugar dissolves, stirring occasionally. Cool. Add cherries and cook rapidly until cherries become glossy, about 15 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring to a boil; boil hard 1 minute. Pour hot into hot jars, leaving quarter inch headspce. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 4 half-pints.


Cherry Wine #1

Crush the cherries, put them in a large crock and cover with boiling water. Cover the crock and let it sit until the juice stops working. Then strain through a cloth squeezing out all the juice. Put the juice back in the crock, add three cups sugar to each gallon, cover and let sit nine to ten days or until it stops working. Put in bottles, but don't seat too tightly until it has stopped fermenting completely.


Cherry Wine #2

Pick over cherries, discarding unripe, damaged, and blighted fruit. Remove stems. Wash thoroughly to remove fungicide. Place in primary fermenter, crush as much as possible and cover with water. Add one pound sugar and ¼ package dry wine yeast for each gallon of the mixture. Cover with cheesecloth to keep out bugs. Keep and eye on the temperature of the room. Ideally it should be about 70 degrees. Don't let it go over 80 degrees or under 50 degrees. The mash will start to ferment in 24 hours, as a rule; but it may start earlier and it may be considerably slower. Once fermentation get under way, it becomes quite violent; and the skins will come popping to the surface, where they form a floating cake. When fermentation subsides, stick you siphon hose down into the juice to a point just above the sediment; put your secondary fermenter on the floor and cover the mouth with cheesecloth; then siphon the juice into it. Add a little more sugar if the juice is sour. Fill secondary fermenter to about 90 percent capacity, and put any juice that is left over into your refrigerator. Then close the top of the fermenter with the fermenter lock and let the fermentation visible in the container die down completely. This should take only a few days. You must then open the fermenter and fill it all the way to the top. To do this, use the left-over juice from the refrigerator. If you don't have any left over juice, drop washed pebbles into the fermenter to raise the liquid level. From here on, until wine is transferred into small bottles for serving, the large containers in which it is stored must be kept full. If they are not, the wine will spoil. Racking and fining the wine. Store the secondary fermenter in a cool place for about three months, or until bubbles stop forming in the fermentation lock. You should then siphon the wine into your other large, closed container. The is called racking. Take pains not to transfer the sediment from the bottom of the fermenter along with the clear wine. Fill the new container to the top by dropping in more pebbles or adding a similar wine. Then closed container with the fermentation lock and store in a cool place for another couple of months. As soon as bubbling (if any) stops in the fermentation lock, replace it with a solid cork. The wine can now be drunk, but it will not be as smooth as you might like and it will be rather cloudy. To get rid of the cloudiness, rack the wine two or three more times at two-month intervals. Bottling. When the wine is clear, siphon it into, clean, sterilized well-drained bottles. Put the outlet end of the siphon hose in the bottom of the bottles so that the wine will not pick up any more oxygen than necessary during the transfer process. Fill the bottles to within 3/4" of the bottom of the cork. Before corking, soak the corks in warm water until they are soft, then dry them. Label the bottles and store them in a cool place on their sides so that the corks will not dry out and let oxygen deep in.


Cherry Liqueur

½ lb. Bing cherries
½ lb. granulated sugar
2 c. vodka

Wash, stem, and towel dry cherries and place in jar. Pour sugar over the cherries, following with the vodka. Unlike the other recipes, do not mix them. Cover with lid and store on shelf for three months without disturbing, then strain. Ready to serve. Recipe can be varied with extracts (chocolate, mine, orange, etc.). Add approximately one teaspoon of extract to finished liqueur and lit sit another few weeks. Experiment with small portions of flavorings to find your desired taste. Yield: three cups.


Dried Candied Cherries

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.


Spiced Sweet Cherries

6 to 7 cups sweet cherries
juice of 1 lemon
3 c. cider vinegar
2 (2") sticks of cinnamon
24 whole cloves
1 slice of ginger, 1/8" thick
2 bay leaves
½ c. honey

Wash and pit cherries and chill in ice water plus juice from half the lemon. In a saucepan with remaining lemon juice, simmer vinegar, honey, cinnamon, cloves, ginger, and bay leaves for 15 minutes. Drain cherries. Fill four hot, scalded pint jars three-quarter full with cherries. Strain hot liquid, and pour over cherries, leaving ½" head space. Seal and process in boiling water bath for 10 minutes.


Pickled Cherries

Pit cherries, place in a large crock and cover with weak vinegar. Let stand 8 days, stirring twice each day. On the ninth day remove from the vinegar and drain. To each pint of cherries add one pint of sugar and replace in the crock, letting stand for 8 more days and stirring twice each day. At the end of the eighth day, place in sterile jars and seal. Serve with poultry and meats.


Cherry-Berry Jam

3 c. blueberries
¾ c. apple juice
3 c. cherries
4 T. plus 1½ t. lemon juice
2 c. raspberries
1 c. plus 2 T. honey

Combine all ingredients except honey. Place on high heat and bring to a boil. Add honey and continue stirring. When mixture comes to a full boil, begin timing approximately 25 minutes. Jam is ready when it resembles thick, sticky syrup. Pour into prepared half-pint jars, leaving ¼” headspace, and seal. Process in boiling water bath for 10 minutes. Yield: four half-pints.


Black Cherry Jam

4 c. prepared black cherries
1 box sure-jell
5 c. sugar

Use fully ripe fruit, washed, picked from stems, pitted, and crushed. Place in an enamel pan holding at least twoice as much as the amount of fruit. Add water -- to about a quarter of the depth of the juice fruit, halfway to the top of less juicy kinds, and enough to barely cover rather dry fruits. Place over medium heat and bring to a boil; lower heat and simmer for about 15 minutes or until fairly soft, stirring often enough to prevent sticking. Pour fruit and juices into a colander or coarse sieve and with a wooden pestle or a large spoon force the pulp through. In a large enameled pot combine fruit and pectin and bring to a hard boil over high heat, stirring. Add sugar and bring to a boil again, still stirring. Boil very hard for exactly two minutes, stirring constantly. Remove from heat and skim off foam. Continue to stir and skim for 5 minutes. Ladle into sterile jars or jelly glasses and seal. Makes 7 half-pints.


Black Cherry Jelly

3½ c. black cherry juice
1 box sure-jell
4½ c. sugar

Combine juice with pectin in a large enameled pan and bring to a hard boil over high heat, stirring occasionally. Add sugar and again bring to a hard boil, stirring. Boil for exactly 2 minutes, stirring constantly. Remove from the heat and skim off any foam. Pour at once into sterile jelly jars or glasses and seal. Yield: 5 half-pints.


Ground Cherry Jam

3½ c. fresh ground cherries, wash and well crushed
½ c. water
1 box sure-jell
6 c. sugar

Mix ground cherries with water and pectin and bring to a boil in a large enameled pot, stirring. Add sugar and again bring to a boil, stirring. Boil very hard for exactly 1½ minutes and remove from heat. Cool for 10 minutes, stirring all the while and skimming off any foam. Pour into sterilized jars or jelly glasses and seal. Yield: 6 half-pints.


All Purpose Sweet Cherry Barbecue Sauce

2 c Pitted and halved fresh sweet cherries
2 tb Orange juice
2 tb Sherry
1 tb Sugar
1 ts Grated orange peel
3/4 ts Dijon style mustard
1/4 ts Salt
3 dr Aromatic bitters optional
1 tb Cold water
2 ts Cornstarch

Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with barbecued poultry, ham or assorted specialty sausages.


Cherry Mint Liqueur

2 1/2 c Sweet Bing cherries; pitted
10 Crushed cherry stones
10 Fresh mint leaves
1/2 Lemon; sliced peel of
2 c Vodka
1/2 c Sugar (not sugar syrup)

Remove the stems from the cherries, cut in half, and remove the pits. Crush the cherries lightly. Crush about 10 of the cherry stones by placing them in a plastic or cloth bag and hitting with a hammer. Place crushed pits and cherries in a quart jar. Add the sugar, then the vodka. Close the jar tightly and place in the sun daily for 1 week. Then set the jar in a cool dark place for 4 weeks. Strain. Let mature at least 2 months.


Cherry Vinegar

1 c Tart cherries, pitted
2 c White wine vinegar or rice
Vinegar

Puree cherries with vinegar. Transfer to stainless steel or enamel bowl and cover with plastic wrap. Set in a cool place for 7 to 10 days. Strain through a coffee filter-lined sieve. Pour vinegar into sterilized bottles. Makes 2.5 cups Use to marinate chicken


Maple Cherry Syrup

1 1/2 c Maple syrup
1 c Sugar, brown; packed
1/2 c Honey
2 ea Orange; juiced w/1tsp. peel
2 ea Lemon; juiced w/1tsp. peel
2 tb Butter/margarine
1 ts Cinnamon, ground
1 c Cherries, tart, dried; chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

 

[Kathy in FL]

Cabbage and Carrot Relish

3 cups scraped and chopped carrots
5 cups chopped sweet red and/or green peppers
4 cups chopped cabbage
2 cups chopped onions
3 1/2 cups white or cider vinegar
1 1/4 cups sugar
3 tablespoons salt
2 tablespoons celery seed
1 tablespoon mustard seed

Mix all the vegetables together well. Boil the vinegar, sugar, salt, celery and mustard seed together for 2 or 3 minutes. Add the vegetables and bring to a boil. Cook for exactly one minute and pack into hot sterilized jars. Seal at once using boiling water method. This recipe yields 6 pints.


Carrot and Rhubarb Preserve

2 1/4 pounds carrots -- peeled, sliced
2 1/4 pounds rhubarb -- thinly sliced
5 cups sugar

Place carrots in a pot with enough water to cover. Bring to a boil, covered and cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots and liquid. Transfer to large pot. Add rhubarb and sugar to pot and stir until sugar is dissolved. Bring to a slow boil and simmer gently for 20 minutes. Remove from heat and pour into warm sterile jars. Seal.


Carrot Celery Pickle Relish

4 medium carrots -- cut 2" julienne
1 1/2 cup celery in 1/4" diagonal slices
1 medium onion -- chopped
1/2 cup chopped green pepper
1 garlic clove -- minced
3/4 cup vinegar
1/2 cup dry white wine
2 tablespoons sugar
2 tablespoons salad oil
1 teaspoon mustard seed
1 teaspoon coriander seed -- crushed (optional)
1/4 teaspoon salt
1 dash freshly-ground black pepper


In a saucepan, cook carrots and celery, covered, in a small amount of boiling water about 5 minutes or until crisp tender; drain. Turn into a bowl. Meanwhile, for marinade combine onion, green pepper, garlic, vinegar, wine, sugar, oil, mustard seed, coriander seed, salt, and dash of pepper. Bring to boiling. Pour hot vinegar mixture over carrots and celery, tossing lightly to coat. Fill half-pint jars to 1/4-inch of top, seal, and process 15 minutes in hot water bath. Drain before serving. This recipe yields about 6 half-pint jars of relish.


Carrot Relish

18 carrots
4 green peppers
4 red peppers
2 onions
1/2 head cabbage
1/2 cup salt
3 cups sugar
6 cups vinegar
2 tablespoons mustard seed
2 tablespoons celery seed

Chop (fine) all vegetables together. Pour salt over the vegetables and let stand for 1 hour. Wash jars and lids and boil jars for 10 minutes. Drain vegetables. Put vegetables and remaining ingredients into a large pot and bring to a boil. Place in sterilized jars and seal. Cool at room temperature and check to make sure the seal is good.


Carrots

1 pound carrots per pint jar - (to 1 1/2)
= (about 1" to 1 1/2" diameter)
Salt -- (optional)

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash and peel carrots. Wash again. Cut carrots into slices or leave whole. Pack tightly into hot pint jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired. Carefully ladle boiling water over carrots, leaving 1-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 pints 25 minutes at 10 pounds pressure. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.


Spiced Carrot Jam

4 c Finely chopped raw carrots
3 c Sugar
Juice & graed peel of 2 lemons
1/2 ts Each cloves; allspice and cinnamon

Place all the ingredients in a saucepan. Slowly bring to a boil over medium low heat, stirring constantly. Then, stirring often, cook over low heat 30 to 40 minutes, or until mixture is as thick as jam. Pour into hot sterilized jars and seal. Yield: 4 jelly glasses.

 

[Kathy in FL]

Blueberries - canning and preserving

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Blueberry Relish

2 quarts blueberries, washed and stemmed
4 c. sugar
1 c. cider vinegar
1½ t. cinnamon
½ t. allspice
¼ t. ginger

Wash and sterilize 6 half-pint jars and closures. Place berries in a large enamel or stainless steel saucepan and crush a few with a potatoes masher. Cover and simmer, stirring now and then, until berries are soft. Mix in remaining ingredients, insert a candy thermometer, and boil slowly, stirring now and then, until thermometer measures 218 F. Ladle into jars, filling to withing 1/8" of tops. Wipe rims and seal. Cool, check seals, label, and store in a cool, dark, dry place 3 to 4 weeks before serving.


Blueberries -- Canned

Berries may be canned in sryup or water, but the method given here is better if berries are to be used in muffins, etc. Put 2 or 3 quarts clean berries in square of cheesecloth. Hold cloth by cornes and dip into boiling water until spots appear on cloth. Dip into cold water. Pack into hot jars, leaving half inch headspace. Add neither sugar nor liquid. Adjust caps. Process pints 15 minutes, quarts 20 minutes in boiling water bath.


Blueberry Syrup #1

2 qts. blueberries, rinsed, drained
2 c. water
1 T. grated lemon peel
3 c. sugar
4 c. water
2 T. lemon juice

Crush berries; add 2 cups water and lemon peel. Simmer 5 minutes. Drain through several layers of damp cheesecloth or jelly bag. Squeeze to extract juice and pulp from berries. Mix sugar and four cups water. Boil to 260F. Add berry juice to sugar syrup. Boil 1 minute. Add lemon juice. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about three pints.


Blueberry - Pineapple Conserve

1 qt. stemmed blueberries
5 c. sugar
2 c. finely chopped, cored, pared fresh pineapple

Combine fruit and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 half-pints.


Blueberry Pie Filling

12 c. blueberries
3 c. sugar
¾ c. cornstarch
1 T. grated lemon peel
¼ c. lemon juice

Combine sugar and cornstarch. Stir in blueberries; let stand until juice begins to flow, aobut 30 minutes. Add lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze. Yield: about 5 pints.


Blueberry Juice

This takes in strawberries, cherries, raspberries, blackberries, elderberries and other berries that can be covered with water and cooked just below boiling point for half an hour. Strain through bouble thickness of cheesecloth. If you want this as a smooth drink, add one cup of sugar to the gallon of juice.


Blueberry Ice Cream

1½ c. fresh blueberries
1 pint half-and-half
1 c. sugar
1 t. lemon juice
1 t. vanilla extract

Mash the berries, mix with the sugar and let stand at room temperature at least one hour. Run through a blender and then simmer for about 20 minutes, stirring often. Cool, then stir in half-and-half, lemon juice and vanilla extract. Chill, crank, and freeze. Yield: one quart.


Blueberry Sherbet

1 env. unflavored gelatin
½ to ¾ c. sugar
dash salt
½ c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1½ quarts.


Blueberries -- Dried

Select large, firm, fully ripe berries that have a deep blue color all over. Wash berries and remove stems. Dry at 150F for two to three hours, then at 130F until dry.


Blueberry-Banana Leather

1½ c. diced bananas
1½ c. blueberries
2 T. fresh lemon juice

Puree all ingredients. Prepare two leather trays. Spread as directed. Dehydrate 8 to 10 hours, or until leather pulls away from liner. Yield: 2 leathers.


Blueberry Leather

1½ c. blueberries
1 T. fresh lemon juice

Puree blueberries and lemon juice. Prepare one leather tray. Spread as directed. Dehydrate 8 to 10 hours or until leather will pull away from liner. Variations: some say that this is too bland on its own; combine with apple or peach for added flavor. Spices, flavorings, sweetenings: cinnamon, coriander, lemon, white corn syrup. Yield: 1 leather.


Blueberry Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Blueberry Liqueur

3 c. fresh blueberries
1 clove
½ c. sugar syrup
2 c. vodka
1 lemon wedge, scraped peel

Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour in dark bottle and store for three to four months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another four weeks. Liqueur will tend to be on the watery side. Try adding glycerine if a thicker consistency is desired. Good for baking. Yield: 3 cups.


Blueberry and Grape Wine

I'm told this is a very old recipe of New England origin.

4 c. boiling water
4 qts. blueberries
16 c. sugar
8 c. grape juice
4 lbs. seedless raisins
2 c. lukewarm water
1 envelope dry yeast

Pour boiling water over berries. When cool enough to handle, press out liquid through a sieve. Pour liquid into a stoneware crock; you should have about 2 quarts. Add sugar, grape juice, raisins, lukewarm water, and yeast and mix thoroughly. Cover with cheesecloth and let stand in a cool place for 21 days. Strain and bottle wine. Stand bottles, uncorked and covered with cheesecloth, in a cool, dark place for two months. Cork bottles tightly and store them on their sides for at least 2 months more. Decant before serving. Makes about 4 quarts.


Blueberry Syrup #2

1 quart berry juice
1 pint sugar
1 t. allspice
1 t. cinnamon
1 t. cloves
1 t. nutmeg

Mix all ingredients and bring to a boil. Boil about 15 to 20 minutes and remove from heat. Put in jars, seal, and keep for future use.


Blueberry Jam

9 c. berries
6 c. sugar

Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving ¼" headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 pints.


Blueberry - Lemon Jam

1½ qts. blueberries
7 c. sugar
1 lemon
1 (6 oz.) liquid pectin

Stem and wash berries. Let dry 15 - 20 minutes. Puree berries in blender. Squeeze the juice from the lemon and add to berries. Grate the rind and also add to berries. Place berries, juice and grated rind in an enamel-coated saucepan with the sugar. Bring to a boil and let boil one minue, stirring constantly. Remove pan from heat and stir in the pectin. Continue stirring and skim off the foam or top residue for five minutes. Then pour into hot sterilized jars and seal according to canning directions.


Blueberry Mincemeat

1 cup water, divided
1/2 cup sugar
3 tart green apples, cored and chopped
2 medium zucchini squash, finely trimmed and chopped
2 tablespoons chopped orange peel
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 beef bouillon cube or 1 teaspoon beef base
1 pint fresh blueberries
1/4 teaspoon ground nutmeg
2 (1/4-ounce) envelopes unflavored gelatin

Combine all ingredients, except gelatin and 1/2 cup of the water, in a large saucepan bring to a boil and simmer about 30 minutes. Stir occasionally. Dissolve gelatin in remaining 1/2 cup water. Stir gelatin mixture into hot fruit mixture. Pour into hot sterilized jars, leaving 1/2-inch head space. Wipe rims of jars. Seal and process in boiling water bath 10 minutes. Store in cool place. Makes about 2 pints.


BLUEBERRY CHUTNEY

4 cups Fresh blueberries -- rinsed and stemmed
1 md Onion -- finely chopped
1 1/2 cups Red wine vinegar
1/2 cup Golden raisins
1/2 cup Firmly packed brown sugar
2 teaspoons Yellow mustard seed
1 tablespoon Grated crystallized ginger
1/2 teaspoon Ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon Dried red pepper flakes

Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poultry and fruits. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)


Blueberry Marmalade

1 Orange
1 Lemon
1 1/2 c Water
1/4 c Fresh orange juice
4 c Fresh blueberries, rinsed and destemmed
3 c Granulated sugar
1/8 ts Ground cinnamon
1 ds Of freshly grated nutmeg

Wash 5 half pint jars. Keep hot until needed. Preaper lids as manufacturer directs. Cut a thin slice from each end of the orange and lemon. Discard slices. Score orange and lemon through the peel in 4 places. Carefully remove all the peel and set pulp aside. Lay peel flat and cut away half the white pith. Cut peel into very fine shreds. Place in a skillet with water. bring to a boil, cover and cook on high heat 10 minutes. Meanwhile, separate lemon adn orange pulp from membranes. Add pulp to cooking peel. Squeeze membranes to extract any juice; add to skillet along with 1/4 cup of orange juice. Cover and cook over medium heat for 15 minutes longer. Add blueberries, sugar,cinnamon and nutmeg. Bring mixture to a boil and continue cooking,uncovered, for 20 minutes. The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy. Turn off the heat and transfer a small amount of marmalade to a saucer. Place in freezer for 5 minutes. If the mixture wrinkles as a whole (not just a skin on top) when pushed to one side with a finger, it is ready. This marmalade thickens a great deal as it cools, so avoid overcooking. Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes. (15 minutes at 1,001 to 6,000 feet, 20 minutes above 6,000 feet) Makes about 5 half pints.

 

[Kathy in FL]

Blackberries - canning and preserving

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Blackberry Root Cordial

To make a half gallon, use a handful of blackberry knobs--or roots--which have been well washed. Boil for a half hour. Cool and put in a tablespoon of cinnamon, a tablespoon of cloves or allspice, a half cup of sugar, and, if you can get hold of any, one-fourth cup of grain alcohol.


Blackberry Vinegar

This vinegar mixed with water will quench the thirst when all other beverages have failed. It can be given to patients with fevers. Gather the berries. Place in malt or apple cider vinegar in a covered ceramic, stainless, cast iron, or nonaluminum pot. Let mixture stand for three days, then allow berries to drip all day through a strainer. Measure the juice. Add about a pound of honey for each pint of juice. Simmer gently for five minutes or so. Remove any scum as it appears, then set the blackberry vinegar aside to cool. Bottle and label and close it tight with a tight lid or cork.


Blackberry Syrup

1 quart berry juice
1 pint sugar
1 t. allspice
1 t. cinnamon
1 t. cloves
1 t. nutmeg

Mix all ingredients in a pan and bring to a boil. Boil about 15 to 20 minutes and remove from heat. Put in jars, seal, and keep for future use.


Blackberries -- Canned

Wash, drain and measure firm, ripe berries. Put into sauce pat; add a quarter to half cup sugar for each quart berries. Let stand two hours. Cook unti lsugar dissolves and berries are hot through. Pour not into hot jars, leaving half inch headspace. If there is not enough syrup to cover berries, add boiling water, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.


Pickled Brambleberries

3½ c. blackberries
3/4 c. cider vinegar
½ t. ground cinnamon
¼ t. ground allspice
1 blade of mace
3/4 c. white vinegar
1 t. ground ginger
¼ t. ground cardamom
1 bay leaf

Wash and pick over blackberries. In a small enamel of stainless steel saucepan, bring white vinegar, cider vinegar, ginger, cinnamon, cardamom, allspice, bay leaf, and mace to a boil. Remove bay leaf and mace. Meanwhile, place blackberries in hot, scalded half-pint jars. Pour hot vinegar mixture over berries. Seal and process in boiling water bath for 5 minutes. Yield: 4 half-pints.


Blackberry Nectar

Select sound, ripe blackberries. Add the berries to three cups good vinegar in a crock or large jar. Cover the crock with cheesecloth and let stand three or four days, stirring daily. When ready, strain without crushing the berries. Measure, and add one pound sugar for each pint of juice. Boil gently for five minutes. Put in bottles or jars and seal. When serving, dilute with water and crushed ice. Use less sugar if a tart drink is preferred.


Blackberry Shrub

Gather the blackberries, wash and select so that there will be not sour or imperfect ones. Cover with cider vinegar (2 years old) and cook until soft. Strain, and sweeten the juice to taste; boil down until it is about the consistency of thick syrup. Bottle and put in a cool, dark place. When serving, use 3 or 4 tablespoons to a glass of cold water.


Blackberry Wine

Cover the berries with boiling water and let them stand 12 hours. Strain and add 2 pounds of sugar to each gallon of juice. Pout in jugs, taking care to keep the vessels full the brim, so that as the juice ferments, the scum which rises may flow off. Jugs should be refilled every morning with juice from a small vessel kept for this purpose. Continue this for four or five days; then stopper the jugs loosely, and after 10 days cork tightly. This will be ready to bottle and seal in four months.


Blackberry Brandy

1 quart blackberries
3/4 cup sugar
3/4 t. whole allspice
12 whole cloves
2 c. brandy

In gallon screw top jar combine blackberries, sugar, and spices. Pour in brandy; cover with lid. Invert jar daily til sugar is dissolved, about four days. Place in cool, dark place for at least 2 months. Strain through cheesecloth before serving. Makes about 3½ cups.


Blackberry Cordial

To 2 quarts blackberry juice, add 3 cups sugar and one tablespoon each of whole cloves, whole allspice, whole cinnamon, and whole nutmeg (tied in bag). Simmer 30 minutes. Bring to boiling. Discard spice bag. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.


Blackberry Jam

9 c. berries
6 c. sugar

Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving ¼" headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 pints.


Blackberry Leather

Wash fruit. Puree in blender. Sieve to remove seeds. Combine with apple to improve texture. Spices, flavorings, sweetenings: cinnamon, lemon, white corn syrup.


Blackberry Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Blackberry And Apple Syrup

3 1/2 quarts blackberries - (about 4 lbs) (or loganberries or marionberries)
2 1/3 cups apple juice
Granulated sugar -- see * Note
1/2 cup lemon juice


* Note: Measure the juice. For each 2 1/3 cups juice, measure out 1 cup sugar.

Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 minutes or until the fruit is soft. Mash with a potato masher. Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible. Pour the juice back into the saucepan, add the sugar and stir over low heat until the sugar has completely dissolved. Stir in the lemon juice. Bring the mixture to a boil and simmer for 5 minutes. Cool for at least 5 minutes, then pour into clean hot jars or bottles. Or pour the syrup into ice cube trays, leaving enough room for expansion. When frozen, turn the cubes out into plastic bags and keep in the freezer.

For longer storage: Ladle the hot syrup into 1 hot, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce jar on hand in case it's needed), leaving 1/2- inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.

This recipe yields about 1 quart, or 2 pints, or 4 half-pints.

 

[Kathy in FL]

Apples - canning and preserving

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More of the recipes that I have collected and used over the years.

Pickled Apples

Follow recipe for Pickled Peaches except substitute 10 pounds peeled, quartered, and cored small tart apples for peaches. Add cloves to pickling syrup instead of studding fruit, then proceed as directed. Yield: 10 pints.


Apple Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Apples -- Dried

Apple peelers, corers and slicers greatly reduce preparation time. Keep in mind that peelings tend to be tougher when dried. Vary the flavor of dried apples by sprinkling them with flavored jello or cinnamon and sugar before drying. Apples should be mature but very firm and free from bruises or soft spots. Wash, peel, core, and slice into ¼” slices or cut in quarters. Hold in solution of one teaspoon ascorbic acid per quart of water. Dry at 150F for two to three hours, then 130F until dry. They should be pliable to crisp when done. Apples store best when slightly crisp.


Apple Rings

Choose medium-sized, well-shaped, just-ripened, apples which hold their shape when cooked (allow 1½ pounds for each pint). Wash apples in cold water. Core, then slice into ¼” rings. To prevent discoloration, drop into an ascorbic or citric acid mixture. Dissolve 4 cups sugar in 1 quart water. Add food coloring for desired color. Place over heat, bring to a boil and boil five minutes. Remove from heat, add drained apple rings and allow to stand 10 minutes. This helps firm the apples. Return to heat, bring to a rolling boil, then simmer 30 minutes or until apples are the desired color. Set the saucepan off the heat and allow the rings to cool in the syrup. Drain off the syrup and bring to a boil. Pack apple rings loosely in hot jars, leaving half inch head space. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes in boiling water bath. NOTE: cinnamon or other spices may be added to the syrup for extraflavoring. Spiced apple rings may be prepared by using a spiced syrup.


Apple Pie Filling

6 lbs. apples
2 c. sugar
¼ c. flour
1½ t. cinnamon
¼ t. nutmeg
2 T. lemon juice

Wash, peel, core and slice apples. Place sliced apples in soaking solution to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze. Yield: about 6 pints.


Apple Maple Jam

3 qts. finely chopped apples
6 c. sugar
1 c. maple syrup
1 t. cinnamon
½ t. allspice
½ t. nutmeg
¼ t. cloves

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half-pints.


Apple Cinnamon Syrup

6 c. apple juice
3 sticks cinnamon, broken
4 c. water
5 c. sugar
3 c. corn syrup
¼ c. lemon juice

Simmer apple juice and cinnamon sticks for five minutes. Mix sugar and water; boil to 260F. Add apple juice and corn syrup to sugar syrup. Boil five minutes. Remove cinnamon sticks. Add lemon juice. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.


Apple - Blueberry Conserve

1 qt. chopped, cored, pared tart apples (abt 2 pounds)
1 qt. stemmed blueberries
6 c. sugar
½ c. raisins
¼ c. lemon juice

Combine all ingredients in a large sauce pat. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 half-pints.


Apple Preserves

6 c. peeled, cored, sliced apples
1 c. water
1 T. lemon juice
1 pkg. sure-jell
½ c. thinly sliced lemon
4 c. sugar
2 t. nutmeg

Combine apples, water and lemon juice in a large sauce pot. Simmer, covered, 10 minutes. Stir in pectin and bring to a rolling boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard one minute, stirring frequently. Remove from heat; add nutmeg. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.


Apple Marmalade

1 medium orange
6 medium apples
2 c. water
3 T. lemon juice
5 c. sugar

Peel, core, and coarsely chop apples to equal six cups. Quarter unpeeled orange. Remove seeds. Thinly slice orange. In an 8 to 10 quart kettle combine orange slices, apples, water, and lemon juice. Bring mixture to boiling. Reduce heat; simmer about 10 minutes or till apples are tender. Add sugar. Bring to full rolling boil, stirring constantly. Continue cooking and stirring till thickened and clear. Remove from heat. Skim off foam with a metal spoon. Pour at once into hot, sterilized jars. Seal and process. Yield: 6 half-pints.


Applesauce

Wash, pare, quarter and core cooking apples. Simmer, covered, in a small amount of water until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about ¼ cup sugar to 4 medium apples). Reheat to a boil. Pour boiling hot into hot jars, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in a boiling water bath.


Apple Jelly

4 c. apple juice (about 3 lbs. apples and 3 c. water)
2 T. lemon juice
3 c. sugar

To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaivng quarter inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 4 half pints.


Spiced Apple Jelly

Follow recipe for Apple Jelly. Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.


Apple Chutney

2 qts. chopped, cored, pared tart apples
2 lbs. raisins
1 c. chopped onion
1 c. chopped sweet red pepper
4 c. brown sugar
3 T. mustard seed
2 T. ginger
2 t. allspice
2 t. salt
2 hot red peppers
1 clove garlic, crushed
1 qt. vinegar

Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Poru hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 10 pints. NOTE: for a milder chutney, another quart of chopped apples may be used.


Apple Catsup

Peel and quarter 12 tart apples; stew till soft in as little water as possible, put through colander. To a quart of apples, add 1 cup sugar; 1 t. pepper; 1 t. cloves; 1 t. mustard; 2 t. cinnamon; and 2 medium chopped onions. Stir all together, adding 1 T. salt and 2 c. vinegar. Boil one hour. Seal in sterilized jars.


Apple Beer

Peel apples and dry peelings. Put peelings in a crock, and ad enough boiling water to cover. Cover crock and let sit for about two days. Strain and drink. Add some sugar if desired.


Apple Wine

Let one gallon of apple juice set for about eight hours ... then strain. Add 2½ pounds sugar. Put in jugs (don’t fill them to the top) in a dark, warm place until fall ... then bottle, but wait until spring to seal.


Apple Cordial

4 c. coarsely chopped apple
1 c. sugar
4" stick cinnamon, broken
2 c. brandy

In a large screw top jar combine apples, sugar, and cinnamon. Pour brandy atop; mix well. Cover with lid. Invert jar daily til sugar is dissolve, about four days. Store in a cool, dark place 4 to 6 weeks. Strain through cheesecloth before serving. Makes 2½ cups.


Dried Candied Apples

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.


Apple Butter

4 c. bottled, unsweetened apple juice or cider
4 lbs. golden delicious apples, peeled, cored, & sliced
1½ c. sugar
2 t. ground cinnamon

In a heavy bottomed 8 quart pan, bring apple juice to a boil over high heat. Add apples; reduce heat to medium low, cover and simmer, stirring occasionally, until apples are soft enough to mash easily (about 30 minutes). Stir in sugar and cinnamon until well blended. Cook, uncovered, mashing apples and stirring often, until mixture is thickened and reduced to five cups (about 1 hour). Ladle into prepared half pint jars, leaving ¼” headspace. Process for five minutes. Yield: about five half-pints.


APPLE AND GREEN TOMATO CHUTNEY

12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 cup Seedless raisins (1 pound)
4 cup Cider vinegar
2 1/2 cup Brown sugar (tightly packed)
2 tablespoon Salt
1/2 teaspoon Crushed -- dried chilies
1 1/2 tablespoon Curry powder
3 tablespoon Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.


Apple Ginger Mixed Chutney

3 cups cider vinegar
4 cups packed brown sugar
10 cups tart apples -- diced
4 lemons -- chopped -- with peel
2 onions -- chopped
5 garlic cloves -- chopped
1/2 cup ginger -- minced
1 1/2 cups seedless raisins
1 teaspoon cayenne pepper

You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Peel, core and dice apples. Chop and remove seeds from lemons. Do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool, then store in refrigerator up to 6 weeks. Yield: 6 pints. Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich. NOTES : Make this for giving to your friends at holidays. Will keep in refrigerator up to 6 weeks.


Pear-Apple Jam

Yield: 7 half-pints
2 cups finely chopped pears - (peeled & cored)
1 cup finely chopped apples - (peeled & cored)
6 1/2 cups sugar
1/4 ts ground cinnamon
1/3 cups bottled lemon juice
6 oz liquid pectin

Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving 1/4-inch headspace. Adjust lids and process as recommended below.

 

[Kathy in FL]

Apricots - canning and preserving

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Apricot - Orange Conserve

3½ c. peeled, pitted and chopped apricots (about 12 medium)
1½ c. orange juice
2 T. fine orange peel
2 T. lemon juice
3½ c. sugar
½ c. chopped nuts

Combine all ingredients, except nuts, in a large sauce pot. Cook until thick, stirring constantly. Add nuts last five minutes of cooking; stir well. Remove from heat. Skim foam and stir alternately for five minutes. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.


Apricots -- Dried

Because apricots are especially high in vitamin A, careful pretreatment and drying are important so vitamin loss will be minimal. Apricots should be picked at their peak ripeness to have the best flavor when dried. They should be plump, well-formed and fairly firm with a deep yellow or yellow-orange color. If they are yellow-green, they are not fully ripe. Although unripened apricots will soften and change color during storage, their flavor will not be as pronounced and they will tend to be tough and more shriveled. Apricots should be washed, halved, pits removed and held in a solution of one teaspoon ascorbic acid per quart of water. Dry at 170F for two to three hours, then at 130F until dry.


Dried Candied Apricots

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.


Apricot Brandy

1½ lbs. rock candy
1¼ lbs. dried apricots
½ gallon inexpensive vodka

Place all ingredients in a glass gallon jar. Close lid tightly; if lid is metal, place plastic wrap over mouth of jar to prevent metal from coming in contact with brandy. Brandy will keep for a year. Wait at least two months before using, though three months would be better. Decant brandy into bottles with lids. Store the brandied apricots in wide-mouth jar. Seal well. Use these apricots for fruitcake, nut bread, etc.


Apricot Liqueur

2 c. smashed apricot pits
½ t. ground cinnamon
½ t. ground coriander
2 c. vodka
1 c. sugar syrup

Partially fill a cloth bag (old pillowcase perhaps) with the apricot pits. Pound with a hammer until they are smashed, using the crushed shells as well as the meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, coriender, and vodka. Store for two months in a cool, dark place. Filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Sweeten with sugar syrup and age for two weeks. Apricot extract can be added to offer additional flavoring. Yield: 3 cups.


Apricot Leather

1¼ c. apricot puree
1 T. fresh lemon juice
honey to taste

Mix puree and lemon juice until well blended. Add honey to taste. Prepare one leather tray. Spread on into tray. Dehydrate 8 to 10 hours, or until leather pulls away from liner. Yield: 1 leather.


Apricot Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.


Apricot Butter

3 lbs. apricots, pitted
¼ c. lemon juice
3 c. sugar

Puree apricots; you should have about four cups. Pour into 8 quart pan. Stir in lemon juice and sugar until well blended. Bring mixture to a boil over high heat, stirring constantly. Continue to boil, uncovered, stirring often, until thickened (15 to 18 minutes); as mixture thickens, reduce heat and stir more often to prevent sticking. Ladle hot into prepared half-pint jars. Process for five minutes in boiling water bath.


Apricot Preserves

5 c. peeled, pitted, hard, ripe apricots (abt 2 pounds)
4 c. sugar
¼ c. lemon juice

Thoroughly mix fruit with sugar and lemon juice. Cover tightly; let stand four to five hours in a cool place. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until fruit is clear, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about four half-pints.


Apricot Jam

2 qts. crushed, peeled apricots
6 c. sugar
¼ c. lemon juice

Combine all ingredients in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 pints.


Apricot Ice Cream

2 c. fresh apricots
1½ c. sugar
1 pint half-and-half

Pit the apricots and cut them into small pieces. Then cook them with the sugar for about 10 minutes over medium heat. Stir to prevent scorching. Remove from heat and stir in half-and-half. Cool, chill, crank and freeze. Yield: one quart.


Fruit Sherbet

1 env. unflavored gelatin
½ to ¾ c. sugar
dash salt
½ c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1½ quarts.


APRICOT AND WALNUT CHUTNEY

3 pound Apricots -- -OR-
1 pound Dried apricots
1 pound Onions; peeled -- chopped fine
1 1/2 pint Cider vinegar
2 Garlic cloves -- peeled -- crushed
2 Oranges (rind only)
1 pound Light brown sugar
8 ounce Sultanas
2 teaspoon Salt
1 teaspoon English mustard
1/2 teaspoon Powdered allspice
8 ounce Walnuts -- very roughly chopped

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs.


Apricot Chutney

1 Small Lime
1 Cup Granulated Sugar
1 Cup Packed Brown Sugar
1 Cup Dried Currants
1 Cup Cider Vinegar -- (5% acidity)
1 Tablespoon Fresh Ginger -- minced -or-
3/4 Teaspoon Ground Ginger
1 Teaspoon Dry Mustard
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt
1 Dash Ground Cloves
3 Small Dried Hot Red Chiles -- crushed
1/2 Cup Chopped Onions
1 Small Garlic Clove -- minced or pressed
4 Pounds Apricots -- pitted & quartered

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above.

 

[Kathy in FL]

Pineapple - canning and preserving

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For some reason I've felt a push to get my my recipes from my hard drive and out there where others can see them. Don't know why but I'll start with pineapple recipes since that is what I've been doing the last little bit.

Pineapple Jam

1 qt. pared, cored, and finely chopped pineapple
2½ c. sugar
1 c. water
½ thinly sliced lemon

Combine all ingredients in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about three half-pints.


Pineapple Marmalade

1 large orange
2 T. minced fresh ginger
3 c. sugar
4½ c. finely chopped fresh pineapple

Rinse unpeeled orange; finely chop, discarding seeds. In a heavy 8-quart pan, mix orange, pineapple, ginger, and sugar. Bring to a boil over high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring often, until mxture thickens and reaches 220F -- about 40 minutes. As mixture thickens, reduce heat and stir more often. Ladle hot into preapred canning jars. Process in boiling-water bath for 5 minutes. Yield: about 5 half-pints.


Dried Candied Pineapple

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.

 

[Kathy in FL]

Gingered Pear and Pineapple Preserves

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You all want to taste something good that will shut normally talkative people up while they finish their biscuit or toast then put this on your table. If you don't have the under-ripe dessert pears I've used canning pears (AKA Asian pears) with no problems. You just don't want to use really ripe dessert pears as they don't seem to give the right texture.


Gingered Pear and Pineapple Preserves

Grated rind of 2 lemons
Juice of 2 lemons
10 pounds under-ripe pears
1 medium-size firm pineapple
1 pound crystallized ginger, coarsely chopped
5 pounds sugar

Place lemon rind and juice in a very large enamel or stainless steel kettle. Peel, quarter, and core pears, one at a time; divide each quarter lengthwise into 3 wedges, then slice thin, letting pear fall into lemon juice in kettle and tossing occasionally to mix. Peel pineapple, quarter lengthwise, and remove hard core; cut quarters into long, slim wedges, then slice thin; add to kettle along with ginger and sugar. Set, uncovered, over moderately high heat and bring to a boil, stirring occasionally. Adjust heat so mixture boils very gently and boil, uncovered, stirring occasionally, 1 to 1¼ hours until the consistency of marmalade. Meanwhile, wash and sterilize 15 half-pint jars and their closures. Ladle preserves into jars, filling to within 1/8" of the tops; wipe rims and seal. Cook, check seals, label, and store in a cool, dark, dry place. Let stand 2 to 3 weeks before using. Yield: 15 half-pints.

 

[Kathy in FL]

Dried Apple Jelly

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This isn't economical right now when we can all buy apples or grow them ourselves but I can imagine at some point that fresh apples might not be available at all ... for example they wouldn't transport very well to here in the south under some PAW trading conditions. I just thought this was kind of cool. I used up a #10 can of apples that was getting long in the tooth (it had been opened and not resealed properly) doing this.

APPLE JELLY, DRIED

5 c Dried apples
8 c Water
Sugar
Lemon juice

Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon.

 

[Kathy in FL]

It originally came from an old meal master file in the mid 1990s but where it came from before that is anyone's guess.

Green Tomato Pie Filling

Yield: 7 quarts

4 qt Chopped green tomatoes
3 qt Peeled, chopped tart apples
1 lb Dark seedless raisins
1 lb White raisins
1/4 c Minced citron-OR lemon or orange peel
2 c Water
2 1/2 c Brown sugar
2 1/2 c White sugar
1/2 c Vinegar (5%)
1 c Bottled lemon juice
2 tb Ground cinnamon
1 ts Ground nutmeg
1 ts Ground cloves

Combine all ingredients in a large saucepan. Cook slowly stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process. Recommended process time for Green Tomato Pie Filling in a boiling-water canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

 

[Kathy in FL]

Clam Chowder for Canning

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My hubby really likes clam chowder but it isn't exactly the cheapest thing in the world to buy at the grocery. Here's an alternative that I found.

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CLAM CHOWDER FOR CANNING

1/2 lb. Salted port, diced
1 c Onions, chopped
3 qt To 4 qts. clams w/juice, Cleaned, and chopped
2 qt Potatoes, pared, diced, (about 8 medium size)
2 qt Boiling water
Salt and pepper to taste

Cook salt port until light borwn. Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. Yield: About 10 pints

NOTE: For Manhattan Chowder....add 1/2 bay leaf, 1/2
tsp thyme, 1/2 cup chopped celery, and 2 cups cooked
tomatoes to Clam Chowder before canning.

For New England Chowder.....add 2 Tbs butter and 2
cups milk to each pint Clam Chowder before heating for
serving.

From the Ball Blue Book of Canning. Copyright @1974
Ball Corporation New Revised Edition 29

 

[Kathy in FL]

It is possible to can almost any homemade soup recipe ... and some of the homemade mixes as well. Here's one that I've used before:

Chili With Beans
1 large can pinto beans ( restaurant size) its one gallon drain and rinse the beans
5 lbs. lean ground beef
1 large or 2 med onions diced
4 bell peppers diced
4 Anaheim chilis diced
2 yellow chilis diced
2 jalapeno chili diced
2 serrano chili diced
2 can crushed tomatoes ( not restaurant size -- I think 28 oz.)


Place all of the above except the meat into a large kettle. Turn the heat on low.


Scramble the ground beef in a pan. Drain the fat off of it. Then add the following seasoning.


1 TBS Salt
1 TBS black pepper
1 TBS chopped garlic
1 TBS ground cumin
1/4 cup paprika
1/4 cup New Mexico Chili Powder
1/4 cup California Chili Powder
1/2 tsp oregano


Add 1 cup water. Gently heat the meat with the spices. Then pour into the bean and pepper mixture. If mixture is too thick you can add 1 cup more water. Heat till mixture simmers and the peppers and onions cook.


Be sure and heat on low to medium or stay right with it and stir or it will scorch.
I think this will feed25 to 30 people easy.


CANNING INSTRUCTIONS:
Once the meat is cooked just mix all the ingredients and heat till hot no need to cook further.
Place into canning jars 3/4 full. Add water to fill jars leaving 1 inch headspace.
Process at 11 pounds of pressure for 90 minutes.

 

[Kathy in FL]

Canned Sloppy Joes
3 pounds ground beef
1 1/2 cups diced onion
3 garlic cloves -- minced
3/4 cup brown sugar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/4 teaspoon thyme
2 cups catsup
1 cup chili sauce
1/2 cup water
1/4 cup Worcestershire sauce
2 tablespoons lemon juice


Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.


Brown ground beef, onion and garlic in a large saucepot. Drain off fat; set aside.


Combine brown sugar and mustard. Add remaining ingredients to brown sugar mixture. Combine beef mixture and sauce. Heat thoroughly. Carefully ladle hot mixture into hot jars, leaving 1-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 1 hour and 15 minutes at 10 pounds pressure for altitudes of 1,000 ft or less.


To serve: Reheat in a saucepot on top of range about 15 minutes, or reheat in jar in microwave oven. Remove band and lid before microwave heating.


This recipe yields about 6 pints.



Canned Vegetable Soup

2 quarts chopped peeled cored tomatoes
1 1/2 quarts cubed peeled potatoes
1 1/2 quarts carrots in 3/4" slices
1 quart lima beans
1 quart uncooked cut corn -- (about 9 ears)
2 cups sliced 1-inch celery -- (about 4 stalks)
2 cups chopped onions -- (about 2 med)
Salt -- (optional), to taste
Freshly-ground black pepper -- (optional), to taste


Combine vegetables in large saucepan. Add 1 1/2 quarts water; boil 5 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headroom. Adjust 2-piece canning caps. Process pints 1 hour, quarts 1 hour 15 minutes, at 10 pounds pressure in pressure canner. Begin timing when canner is at proper pressure.


Remove from canner according to canner's manual. Place jars on dish towels and let cool. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete. Either place in refrigerator and eat soon, or reseal according to manual instructions.


This recipe yields 7 quarts.

 

[Kathy in FL]

Antipasto Relish

Antipasto Relish

7 whole black peppercorns
4 bay leaves
1-3/4 cups white vinegar
1 cup lightly packed brown sugar
2 Tbsp salt
4 cloves garlic, finely chopped
1 Tbsp dried oregano
6 cups coarsely chopped cored peeled tomatoes (about 6 medium)
3 bell peppers (1 each green, red and yellow), seeded and chopped
2 carrots, peeled and diced
1 stalk celery, diced
1 large onion, coarsely chopped
6 (8 oz) half pint glass preserving jars with lids and bands

TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag. COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[Kathy in FL]

Roasted Red Pepper Spread

6 lb red bell peppers (about 14 medium)
1 lb Italian plum tomatoes (about 5 medium)
2 cloves garlic, unpeeled
1 small white onion
1/2 cup red wine vinegar
2 Tbsp finely chopped fresh basil
1 Tbsp sugar
1 tsp salt
5 (8 oz) half pint glass preserving jars with lids and bands

Directions:

ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat. PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes. LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[Kathy in FL]

Lemon Zinger Jam

6 1/2 cups Golden Plum pulp
6 cups sugar
1/2 cup orange juice
5 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon cinnamon
1 teaspoon vanilla
1 package Sure Jell Lite

Mix the pulp, orange juice and lemon juice. Add 1 cup of sugar and
the pectin. Heat until it reaches a rolling boil. Add the remaining
sugar and the lemon peel. Continue to stir until it reaches a
rolling boil and hold it at that temperature for 1 minute. Take
the pan off the heat and stir in the cinimon and vanilla. Pour into
jars and BWB process for 10 minutes.

Yield 9 -8 oz jars

 

[Kathy in FL]

bumping this one because someone asked me about something. I'm sick as a dog ... probably picked up something from all the hugging and what not at my daughter's bridal shower on Saturday or from working on the pipes at the rental unit on Sunday morning. Gak ... wanna crawl in bed but too much work to do. I'll start adding more recipes to this tomorrow but I wish you all would add some too.

A post by Satanta brought to mind all the ketchup recipes that I remember my grandparents making and the ones that I have tried over the years as well. Let me see what I can come up with and if anyone is interested in anything in particular - 'specially right here at the holidays - sing on out and I'm sure someone around here will be able to find it.

 

[Kathy in FL]

Banana Catsup

Although there is a little tomato in this ketchup, it's the flavor of the bananas that shines through. Banana ketchup is especially good with pork and chicken.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:

* 1/2 cup golden raisins
* 1/3 cup chopped sweet onions
* 2 large garlic cloves, quartered
* 1/3 cup tomato paste
* 4 large very ripe bananas, peeled and sliced
* 1-1/3 cup cider vinegar, divided use
* 3 to 4 cups water
* 1/2 cup (packed) dark brown sugar
* 1-1/2 tsp salt
* 1/2 tsp ground chipotle chile pepper or to taste
* 1/4 cup light corn syrup
* 2 tsp ground allspice
* 1 tsp ground cinnamon
* 1/2 tsp freshly grated nutmeg
* 1/4 tsp ground cloves
* 2 tbsp dark rum

Preparation:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.

To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.

Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.

Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.

Yield: about 3-1/2 cups

from http://www.ketchuprecipe.com/

 

[Kathy in FL]

Blueberry Catsup

This savory condiment combines garlic, onion, blueberries, tomato, plums, chile pepper and spices for a ketchup you'll want to keep on hand. Blueberries rank as the


number one fruit provider of antioxidants. They are also high in iron.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:

* 2 Tablespoons vegetable oil
* 1 large garlic clove, crushed
* 1 Tablespoon minced fresh ginger
* 1 medium onion, finely chopped
* 2 pints blueberries
* 1 cup fresh tomato, peeled, seeded and chopped
* 2 large purple plums, pitted and chopped
* 1/4 cup dark brown sugar, firmly packed
* 1 Tablespoon blueberry or raspberry vinegar
* 1 Tablespoon fresh lemon juice
* zest of 1 lemon, cut into julienne strips
* 1 medium dried chile pepper, crumbled
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cardamom
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1 teaspoon freshly ground mixed peppercorns - white, green, red and black

Preparation:
Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft


and transparent, stirring often. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chile pepper, spices, salt, and pepper, stirring


well.

Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes.

Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender.

Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour.

Pour blueberry ketchup into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.

Yield: About 3 cups

Recipe Source: The Denver Post Magazine, 07-31-94

 

[Kathy in FL]

Cherry Catsup

Not all ketchup contains tomatoes, and this one does not. Cherry ketchup is made with fresh cherries and spices. This delicious condiment is perfect with chicken or


pork.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:

* 1 dried ancho chile
* 1 teaspoon whole mustard seeds
* 4 green peppercorns
* 6 whole allspice berries
* 1 whole nutmeg, cracked (tap carefully with a small hammer)
* 2 pounds sweet cherries, stemmed and pitted
* 1 cup red wine vinegar (at least 5% acidity)
* 2 Tablespoons sweet red wine (such as Lambrusco) or grape juice
* 1/2 pound (about 1-1/8 cups) brown sugar, packed
* 1/4 teaspoon ground mace
* 1/4 teaspoon salt

Preparation:
Place ancho chile, mustard seeds, peppercorns, allspice berries, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a


bag. Set aside.

Place cherries, wine vinegar, red wine or grape juice, brown sugar, mace, and salt in a large stockpot. Add the spice bag. Bring to a boil over high heat, reduce


heat, and simmer 10 to 15 minutes, until cherries have softened.

Scoop the cherries out of the pot and transfer to a food processor fitted with the metal blade. Process until pureed and return the cherry puree to the pot. Return


to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag.

Transfer cherry ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath


according to manufacturers' instructions. Let cool to room temperature.

If you do not wish to can it, store cherry ketchup in a sealed container in the refrigerator up to 3 weeks.

Yield: 3 half-pints

From: http://www.ketchuprecipe.com/

 

[Kathy in FL]

Cranberry Catsup

This ketchup is made with cranberries and spices. It is a great condiment with meats, especially poultry. Plan ahead to let it sit at least 2 weeks for flavors to


meld before using.
Prep Time: 15 minutes
Cook Time: 2 hours,
Ingredients:

* 2 pounds cranberries
* 1 cup minced yellow onions
* 1 teaspoon celery seeds
* 1 teaspoon mustard seeds
* 1 teaspoon whole allspice
* 1 stick cinnamon
* 1/2 teaspoon peppercorns
* 2 bay leaves
* 1 Tablespoon salt
* 1 cup white vinegar
* 2 cups sugar

Preparation:
Mix cranberries, onions, and 1 cup water in a large (at least 1 gallon) enamel or stainless-steel kettle, cover, and simmer 20 to 30 minutes, stirring now and then,


until mushy.

Puree, a little at a time, by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping


blade, or put through a food mill. Press through a fine sieve.

Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. (Note: It is important that kettle be large to keep ketchup from


spattering kitchen.)

Meanwhile, wash and sterilize 2 (1-pint) jars and their closures, stand them on a baking sheet, and keep warm in a 250-degree F. oven until needed.

Tie celery seeds, mustard seeds, allspice, cinnamon, peppercorns, and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer 1/2


hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to


stir constantly to prevent scorching.)

Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before


using.

Yield: 2 pints

Recipe Source: New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)

 

[Kathy in FL]

Mushroom Catsup

This is a non-tomato ketchup made of mushrooms and spices. It is a great condiment to serve with meats and poultry. Plan ahead. The mushrooms need to stand 24 hours


during the first step of the recipe.
Prep Time: 20 minutes
Cook Time: 1 hours, 45 minutes
Ingredients:

* 1-1/2 pounds mushrooms, firm and fresh
* 1-1/2 Tablespoons pickling salt
* 1 ounce dried boletus mushrooms
* 3 cup hot tap water
* 2 cups white wine vinegar
* 3 large shallots, peeled or 1 small onion, peeled
* 1 garlic clove, peeled
* 10 whole allspice berries or 1/4 teaspoon ground allspice
* 4 whole cloves
* 3 large mace blades
* 2 bay leaves
* 1/2 teaspoon ground ginger
* 1/2 teaspoon freshly ground pepper
* 1/4 cup medium or dry sherry

Preparation: Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid washing them if possible; if it is necessary, swish them rapidly through a bowl of water and lift and drain them promptly. Trim off any discolored stem ends or damaged portions. Slice the mushrooms thin (a food processor fitted with the thin-slicing disc makes short work of this task) and mix them thoroughly with the salt in a ceramic bowl. Cover mushrooms with a cloth and let them stand 24 hours, stirring occasionally.

They will become very dark (the finished ketchup will be approximately the color of black bean soup).

At least an hour before the end of the salting period, combine the dried boletus mushrooms with the hot tap water; let them stand, covered, until completely soft.

Lift the soaked mushrooms from their liquid with a slotted spoon (this is to eliminate any grit that may be in the liquid) and place them in the container of a
blender or food processor. Let soaking liquid settle for a minute or two, then carefully pour it over the mushrooms, stopping before any grit is poured out. Puree
the soaked mushrooms, then pour the puree into a preserving pan. Without rinsing the blender container, puree the salted mushrooms; add this puree to that in the
pan.

Place about 1/2 cup of the vinegar in the blender and add shallots and garlic; process them to a puree. Add this puree to the mixture in the pan, together with the rest of the vinegar, the allspice, cloves, mace, bay leaves, ginger, and pepper. Bring the mixture to boiling over medium-high heat, lower heat, and simmer the ketchup, uncovered, stirring it often, for 1 to 1-1/2 hours, or until the tiny fragments of mushroom are very soft, almost jellylike, and the ketchup is thick.

To test for correct consistency, pour a spoonful onto a saucer and let it stand 10 minutes, with the pot off the heat; if very little or no liquid seeps from the solids, the ketchup has thickened enough. If it does not pass this test, resume the cooking for as long as necessary.

Press ketchup through a sieve to remove the bay leaves and whole spices, then puree it again, in batches if necessary, in a blender or food processor, running the machine until the texture is velvety smooth.

Return ketchup to the rinsed-out pan and bring it to a full boil again over medium-high heat, stirring it constantly. Stir in the sherry.

Ladle the boiling-hot ketchup into hot, clean half-pint or pint canning jars, leaving 1/4 inch of headspace. Seal jars with new two-piece canning lids according to manufacturer's directions and process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label and store the jars. Let ketchup mellow for a few weeks before serving it. Keeps for at least a year in a cool pantry.

Yield: 4 cups

Recipe Source: Fancy Pantry by Helen Witty (Workman)

 

[Kathy in FL]

Peach Catsup

Peach ketchup is made with fresh peaches, vanilla bean, and spices. This delicious condiment is perfect with pork and chicken.
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:

* 1 small vanilla bean
* 2 (2-inch) strips orange zest
* 1 teaspoon mustard seeds
* 1 cinnamon stick
* 1-1/2-inch slice peeled ginger root
* 6 whole cloves
* 6 whole allspice berries
* 1 nutmeg, cracked (tap carefully with a small hammer)
* 5 pounds ripe peaches, peeled, pitted, and chopped
* 2-1/2 cups champagne vinegar or white wine vinegar (minimum 5% acidity)
* 1 pound (2-1/4 cups packed) brown sugar
* 1 teaspoon salt

Preparation: Slit vanilla bean in half lengthwise. Use the blade of the knife to scrape out the tiny seeds and pulp. Reserve each separately and set aside. Place vanilla bean halves (reserve seeds and pulp for later), orange zest, mustard seeds, cinnamon stick, ginger, cloves, allspice, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a bag. Set aside. In a large stockpot, bring peaches, champagne or white wine vinegar, brown sugar, salt, reserved vanilla seeds with pulp, and spice bag to a boil over high heat. Reduce heat to medium, cover, and simmer about 30 minutes, until peaches are extremely soft. Scoop the peaches out of the pot (reserving the liquid) and transfer to a food processor fitted with the metal blade. Process until pureed and return the peach puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag. Skim off any residue from the top with a shallow spoon. Transfer peach ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature and store. If you do not wish to can it, store peach ketchup in a sealed container in the refrigerator up to 3 weeks. It is particularly good with pork and chicken.

Yield: 5 to 6 half-pints

 

[moldy]

Any thing for you, Miss Kathy!! Here's what I'm canning today (along with some pickled beets):

Firecracker Carrots

10 # carrots, peeled and cut (I cut mine in the french fry cutter, so they are like matchsticks)
1 qt. vinegar
5 cups sugar
3 cinnamon sticks
1 tblsp whole allspice
1 tblsp whole cloves
1 tsp mace
Crushed dry hot peppers to taste

Boil sugar and vinegar together; add spices (I leave mine loose as I like spicier pickles - you can put them in a spice bag, though). Simmer 15 minutes. Add carrots, bring to boil and then take off heat. Let set overnight or around 8 hours. Bring to boil again, pack in hot jars and seal. Water bath for 15 minutes. You would remove your spice bag before packing, of course, but I like to leave the spices in. This makes a sweet-hot type pickle and the carrots tend to stay crunchy.

 

[Kathy in FL]

Wow, those sound good moldy ... and exactly what my snuffly nose needs right now. Man, cayenne and a quart of vinegar. Those things must bite back in self defense. LOL!

 

[gunnersmom]

Kathy, what a list!

How do you serve the orange slices? This interests me because I have two co-workers that I love to give home-canned food for Christmas. Bacon jam (new to me and on the to-do list) will be one new present and I'd enjoy doing these oranges as well. Pretty pretty pretty.

 

[Kathy in FL]

Kathy, what a list!

How do you serve the orange slices? This interests me because I have two co-workers that I love to give home-canned food for Christmas. Bacon jam (new to me and on the to-do list) will be one new present and I'd enjoy doing these oranges as well. Pretty pretty pretty.

Kind of like a condiment or relish. I've been known to make them into appetizers by putting cream cheese or some other kind of dessert cheese and then placing some orange on top of that.

 

[Willow]

Just made your maple apple jam.....YUM!!!! This is a great thread. I'm amazed.

Thanks so much Kathy

Willow

 

[Kathy in FL]

Just made your maple apple jam.....YUM!!!! This is a great thread. I'm amazed.

Thanks so much Kathy

Willow

I like apple jam better than apple jelly although that is a winner too. LOL! If we go to the Smokey's in the fall I usually try and bring back a few bushels of apples to do stuff with.

If you like the maple jam, add a little maple syrup to your apple butter when it is almost completely cooked down. You'll need to stir it really well to keep it from scorching but boy is it yummy.

 

[Dinghy]

Where is the bacon jam recipe??? I did a search, but didn't see it! That sounds great!

 

[Kathy in FL]

Where is the bacon jam recipe??? I did a search, but didn't see it! That sounds great!

Here's a site with pics of the recipe. I have tried it. Yep, it's different. Not bad just ... different. Be careful not to undercook or overcook the bacon, or at least that was my experience. http://www.notquitenigella.com/2009/10/08/bacon-jam-your-wildest-dreams-come-true/