Hot Food & Recipes

Servings: 2 Quarts
Category: Preserves | Desserts | Herbs
Ingredients

• 3 lb Fresh apricots
• 2 1/2 c Water
• 1/2 c Anisette
• 2 c Sugar
• 4 6 inch sprigs fresh green or
• Bronze fennel

Directions
——————————–ALTERNATIVES——————————– Cinnamon basil and cinnamon Liqueur are an alternative. Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 mins. Fill each hot dry jar with the fruit and two fennel springs, leaving 1/2 inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely. Place the jars in boiling water bath, and when the water returns to boil, process for 25 mins. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Jars
Category: Canning | Fruits | Harned 1994 | Jams | Nuts
Ingredients

• 1 lb Dried apricots
• 2 oz Split almonds
• 3 Oranges
• 2 Lemons
• 2 1/2 lb Sugar
• 2 1/2 ts Ground cinnamon

Directions
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit; leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1 1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. From WWiVNet. Reposted in Home Cooking by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Preserves | And | Condiments
Ingredients

• 4 c Dried apricots
• Orange peel
• pn Nutmeg or cinnamon — very
• Sparingly

Directions
Combine all ingredients in a heavy pot. Add water to barely cover. Bring to a bo il, then cook over low heat until sauced. Recipe By : Melanie Schoenfeld From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 4oz jars
Category: Canning
Ingredients

• 6 c Peeled, cored, sliced apples
• 1 c Water
• 1/8 ts Ball Citric Acid
• 1 pk Ball 100% Nat. Fruit Pectin
• 1/2 c Thinly sliced lemon
• 4 c Sugar
• 2 ts Nutmeg

Directions
Prepare home canning jars and lids according to manufacturer’s instructions. Combine apples, water, and citric acid in a large saucepot. 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 1 minute, striiring frequently. Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Adjust caps. Ball Consumer Newsline Newsletter Consumer Affairs Ball Corporation PO Box 2729 Muncie, IN 47307-0729 Posted to MM-Recipes Digest V4 #237 by rlares@cyberramp.net on Sep 06, 1997

Servings: 1 Servings
Category: Canning | Preserves | Etc.
Ingredients

• 2 lg Lemons
• 6 c Apples — peeled and
• Chopped
• 6 c Onions — chopped
• 3 c Tomatoes — peeled and
• Diced
• 2 1/2 c Sugar
• 2 c Cider vinegar
• 1 1/2 c Raisins
• 2/3 c Fresh mint — lightly
• Packed
• 1/4 c Fresh parsley — chopped
• 1/2 ts Salt
• 1/2 ts Cinnamon
• pn Cayenne pepper

Directions
Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into stainless pan. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer for 1 1/2 hours or until thickened. Fill and seal jars according to Bath Basics. Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 06:56:40 -0300 From: Calvin Deiterich

Servings: 1 Servings
Category: Canning
Ingredients

• 9 c Apples; peel/slice
• 7 c Sugar
• 1/2 c Vinegar
• 9 oz Pkg of red hots candies
• Cinnamon to taste

Directions
Boil above ingredients for 20 minutes. Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss

Servings: 81 Servings
Category: Canning | Preserves | | jams & je
Ingredients

• 12 Medium apples; unpeeled and
• -cored
• 2 c Sugar
• 1/2 ts Cinnamon
• 1/2 ts Allspice
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1/8 ts Ground ginger

Directions
Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp. Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer’s instructions. Makes about 6 pints, or 81 servings of two tablespoons each. Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.

Servings: 6 Servings
Category: Canning
Ingredients

• 1 c Red raspberry juice
• 2 c Bottled apple juice
• 5 1/4 c Sugar
• 1 Sure-jell pectin
• 1/2 ts Butter or margarine

Directions
Recipe by: Jo Merrill Pour juices into a 6-8 quart kettle. Measure sugar into a separate bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir sugar into juices and bring the mixture back to a full rolling boil–boil for 1 minute while stirring constantly. Mixture will rise to within 2 inches of the top of the pan so make sure you stir continuosly. Remove from the heat and skim off foam with a spoon. Fill jars to 1/8th inch from top. Wipe jar rims then cover with flat lids. Screw lids on tightly. Use a water bath to finish sealing. Recipe (from Bonnie Trigg of Oceanside) was a prize winner at the 1994 Del Mar, Ca county fair. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997

Servings: 1 Batch
Category: Canning | Sauces | Vegetables
Ingredients

• 6 Celery ribs; trimmed
• – cut in 1/4″ thick slices
• 2 md Onions (abt. 2 cups)
• – peeled and diced
• 1/4 c ;Water
• 3 lb Tomatoes; quartered
• 5 tb Vinegar
• 1 c Dark brown sugar; packed
• 1/2 tb Allspice berries
• 1/2 tb Whole cloves
• 1/2 tb Celery seeds
• 1 ts Ground mace
• 1/2 ts Salt

Directions
Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn’t sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer’s instructions. Yield: 1 1/2 pints. Loomis writes: “This sweet ketchup comes from Mary Linebach, who owns and runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg, Pennsylvania.” [Mary describes the ketchup by saying]: ‘The children love it on pancakes…It’s sweeter than store-bought and not as tangy…’ “The ketchup is good on morning hotcakes (an Amish custom) as it is on Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked bread, and as a condiment with roast or fried meat or poultry. And it has one distinct advantage over the most popular store-bought brand: You won’t have any trouble getting it out of the bottle, because it’s not thick.” From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 334-336. ISBN 0-89480-772-2. Typed for you by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Half-pints
Category: Preserves | Relishes | Herbs
Ingredients

• 6 c Apples, cored and chopped
• 1 c Lovage, fresh
• 1 md Sweet red pepper, cored,
• Seeded and chopped
• 1 md Red tomato, cored, peeled,
• Chopped
• 1 md Green tomato, cored, chopped
• 1 md Onion, peeled and chopped
• 3 Garlic cloves, minced
• 1 c Golden raisins
• 1/4 c Fresh ginger, peeled, minced
• 1 c Light brown sugar, packed
• 1 c White wine vinegar
• 1 tb Mustard seeds
• 1 ts Celery seeds

Directions
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini