Hot Food & Recipes

Servings: 6 Servings
Category: Canning | Italian | Vegetables
Ingredients

• 12 To 18 small carrots*
• 1 sm Bunch celery
• 2 lg Red or green bell peppers
• 1 lg Cauliflower (abt. 2 lbs.)
• 1 c Salt
• 4 qt ; cold water
• 1 lb Pickling onions, peeled or
• 1 lb Tiny white boiling onions
• ; peeled
• 2 qt White vinegar
• 1/4 c Mustard seeds
• 2 tb Celery seeds
• 1 sm Dried hot red chile
• 2 1/2 c Sugar

Directions
*About 3/4″ in diameter at the top. Peel carrots; cut in half lengthwise and then into 1 1/2″ lengths; measure 4 cups. Remove strings from celery; slice lengthwise and then into 1 1/2″ lengths; measure 3 cups. Remove seeds and stems from peppers and cut into 1″ wide strips. Break cauliflower into 1 1/2″ thick flowerets and trim stems. Stir salt into the cold water until dissolved. Add measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hours (overnight); then drain, rinse in cold water and drain again. In a 6 qt. stainless steel or enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 minutes. Add vegetables and boil until vegetables are almost tender (10 minutes); discard chile. Pack sterilized pint jars with boiling vegetables. Stir boiling vinegar mixture to blend seasonings, then pour into jar, filling jar to within 1/2″ of rim. Store any jars that don’t seal in the refrigerator and use within a month. Store sealed jars in a cool, dry place. Note: Recipe doesn’t call for a boiling-water bath, perhaps because the vegetables and vinegar mixture are both boiling. Delicious as an appetizer or with cold meats. From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 14. ISBN 0-376-02465-8. Electronic format by Cathy Harned. Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997

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

• ***** NONE *****

Directions
Fill boiling water-bath canner two-thirds full of water. About 30 minutes before filling jars, bring to boil. Use only new lids and canning jars free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes before filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil for 15 minutes. Fill jars, using funnel and metal measure for ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of jar; wipe rim if necessary. Centre lids on jars; screw on bands until finger tight. Return jars to canner. Cover and return to boil; boil for 10 minutes. Let jars cool on rack for 24 hours. Check that lids curve downward. (If any don’t, refrigerate to use within 3 weeks.) Label and store in cool, dry, dark place for up to 1 year Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 06:56:40 -0300 From: Calvin Deiterich

Servings: 24 Servings
Category: Canning | Preserves | Etc. | Gifts | Jams & jell
Ingredients

• 5 c Sugar
• 2 c Water
• 8 lg Tart apples; chopped
• 15 Jalapeno; chopped

Directions
Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they’re sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator. Makes 6 half pints. This is especially good with cream cheese on crackers. NOTES : I used red jalapenos but I’m sure any hot pepper will do just as well. Recipe by: Peg Enroughty Posted to MC-Recipe Digest V1 #900 by PegVA@aol.com on Nov 11, 1997

Servings: 6 Half pints
Category: Canning | Chile heads | Condiments
Ingredients

• 2 qt Hot peppers, finely chopped
• 2 tb Salt
• 2 c Sugar
• 2 c Vinegar

Directions
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you don’t like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu

Servings: 6 Pints
Category: Canning | Chile heads | Condiments
Ingredients

• 6 lb Hot peppers
• 6 cl Garlic
• 3 c Sugar
• 2 2/3 c White vinegar 5% acidity
• 2 2/3 c Water
• 3 3/4 ts Pickling salt

Directions
Wash peppers and slice into rings. You can remove core and seeds or leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat. Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers. Fill jars with brine, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Note: For smaller yield, halve ingredients. Processing times and other directions remain the same. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu

Servings: 8 Half pings
Category: Canning | Chile heads | Condiments | Relishes
Ingredients

• 1 qt Cucumbers, fineley chopped
• 1 c Hot peppers, finely chopped
• 2 c Onions, finely chopped
• 1 c Green pepper, finely chopped
• 1/4 c Salt
• 3 1/2 c Sugar
• 2 c Cider vinegar
• 1 tb Celery seed
• 1 tb Mustard seed

Directions
Combine cucumbers, onions, and peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press out excess liquid. Combine sugar, vinegar and spices in a large sauce pot. Bring to a boil. Add drained vegetables and simmier 10 minutes. Pack hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: For hotter relish, substitute hot peppers for the sweet green peppers. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu

Servings: 1 Cup
Category: Preserves | Condiment
Ingredients

• 4 Onions
• 1/4 c Butter
• 1/4 ts Salt
• 1/4 ts Pepper
• 2 tb Liquid honey
• 2 tb Cider vinegar

Directions
A sweet condiment for pork, smoked fish, poultry or steak. Tasty on burgers or as a pizza base instead of usual tomato sauce. Thinly slice onions into rings. In skillet, melt butter over medium heat; cook onions, salt and pepper, stirring, for 1 minute. Reduce heat to low; cover and cook, stirring occasionally, for 20 minutes or until onions are softened. Add honey and vinegar; cook, covered, for 20 minutes or until onions are very soft. Uncoer and cook for 15 minutes or until thickened slightly and onions are glazed. Serve warm. 1 cup for $1.70 CDN [Mar/95] Per 2 tb: about 90 calories, 1 g protein, 6 g fat, 9 g carbohydrate Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris “Easy Recipes: It’s a Honey of a Country” [-=PAM=-] PA_Meadows@msn.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 15 Servings
Category: Canning
Ingredients

• 1 qt Sweet apple cider
• 8 c Pared, cored and quartered
• Cooking apples
• (about 3 pounds)
• 1 Lemon
• Peeled; sliced & seeded
• 1 c Honey
• 1/2 c Packed brown sugar
• 1 tb Ground cinnamon

Directions
Heat cider to boiling in Dutch oven. Boil uncovered about 15 minutes or until cider measures 2 cups; add apples and lemon. Heat to boiling; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher, if necessary, to remove all lumps. Stir in honey, brown sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered about 1-1/2 hours, stirring occasionally, until no liquid separates from pulp.Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months. ABOUT 5 HALF-PINTS APPLE BUTTER A fruit butter is cooked in two stages: First the fruit is simmered with sugar and spices until it softens. Then it is sieved and cooked slowly until it reduces to a thick, dark spread with a soft, buttery consistency. Apple butter is a specialty of the Pennsylvania Dutch. This easy version is simply mashed. Source Betty Crocker’s Old-Fashioned Cookbook, c1990 Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997

Servings: 2 Servings
Category: Canning | Jelly
Ingredients

• 3 c Pitted and coarsely chopped
• -purple plums (about 1 lb)
• 1/3 c Sugar
• 1/3 c Water
• 2 tb Lemon juice
• 2 tb Liquid honey

Directions
Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks. Origin: Homemaker’s Magazine, Sept/95. Shared by: Sharon Stevens, Oct/95. From: Sharon Stevens Date: 10-14-95

Servings: 2 8-oz jars
Category: Canning | Fruits | Jelly
Ingredients

• 1 1/2 c Clover honey
• 6 tb Lemon juice
• 1/3 c Liquid pectin

Directions
Stir the honey and lemon juice in a saucepan over high heat until it comes to a full rolling boil. Add the pectin and continue stirring until it boils hard again. Set the timer for 1 minute and continue to stir. Remove from the heat. Skim off any froth with a metal spoon. Pour into clean, hot glasses, filling the jars to within 1/8 inch of the top. Wipe the rims. Put on the lids and screw bands firmly. Let stand 12 hours before moving. Label and store in a dark place. Posted to MM-Recipes Digest V3 #356 From: Tonya Date: Sat, 28 Dec 1996 09:47:25 -0800