Hot Food & Recipes

Servings: 12 Servings
Category: Canning
Ingredients

• 3 Unsweetened applesauce
• 2 Granulated sugar
• 1 Brown sugar
• 3/4 Apple cider
• Spices:
• 1/2 Nutmeg
• 1/4 Allspice
• 3/4 Ground cloves
• 3 Cinnamon

Directions
The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven(325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butterrequires long, slow cooking. (Can also be made in a crockpot.) Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997

Servings: 10 Servings
Category: Canning | Crockpot
Ingredients

• 16 c Apple puree
• 1 c Apple cider
• 4 c Sugar; granulated
• 4 c Brown sugar
• 4 ts Cinnamon

Directions
This same recipe can be used to make apple, grape, peach, pear or plum butters. In general use 1 cup fruit pulp to 1/2 cup sugar. Spice to taste and cook slowly. To make apple butter, use tart cooking apples, not the sweet eating varieties. If sweet apples are all you have to use, reduce the sugar by 1/3 to 1/2. Wash, quarter and core the unpeeled fruit. Place in a heavy kettle with just enough water to prevent scorching. Cook until soft, stirring frequently, and press through a food mill. Mix ingredients in a heavy kettle and cook over low heat, stirring frequently, until thick. When ready, a spoonful put on a plate should hold its shape and not ‘weep’ liquid around the edges of the mound after sitting for five minutes. This usually takes about two hours of cooking but can take as long as four, so plan this project for a day when you have other things to do in the kitchen. Don’t try and hurry the process as the mixture can easily burn and burned apple butter is only good for the compost pile. Stir frequently, and if possible use a ‘heat difuser’ between the burner and the kettle. Oven Method: Cook the fruit butter in a roasting pan in a 250 – 300 F. oven until thick; may take 6 to 8 hours. Stir occasionally. It needs less stirring this way but uses take much more energy and can be awkward to stir. Crockpot Method: Put ingredients in crockpot and cook, uncovered, for about 12 hours, stirring occasionally, until it passes the test given above. When finished, pack into jars per standard canning methods and process pints 5 minutes or quarts 10 minutes in a boiling water bath. Adapted from 12 Months Harvest, Ortho Books, by Linda Shogren Posted to MM-Recipes Digest V4 #297 by COOKIT4U@aol.com on Nov 17, 1997

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

• 18 c Apple pulp
• 1 c Apple cider vinegar
• 8 c Sugar; if apples are tart
• Less if apples are sweet
• 4 tb Cinnamon; or more if needed

Directions
Quarter apples and cook until mushy. Put through colander or food mill until you get 18 cups of pulp. Put all ingredients in saucepot and cook on medium for 3-4 hours, or til thickened, stirring frequently. Put in jars and seal immediately. Recipe By : Dave Einspahr Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 18:54:38 +0000 From: Patti McCoy

Servings: 1 Servings
Category: Preserves | Fruits | Herbs
Ingredients

• 18 -to
• 20 Peaches, fully ripe
• 1/2 c -Water, or more as needed
• 1/4 c Brandy
• 3 tb Lemon juice
• 2 c Sugar
• 18 -to
• 25 Sprigs spearmint
• -OR other mint

Directions
Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Remove the mint and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Preserves | Jellies | Sauces
Ingredients

• 2 lb Red cherries,pitted,stemmed
• 2 c Water
• 1 c Sugar
• 2/3 c Brandy/congac

Directions
1) Combine cherries and water in heavy saucepan/skillet lge. enough to hold fruit in no more than 2 layers. Bring to simmer, cover and barely simmer for 10 min., or until the cherries can easily be pierced with a tooth pick. Uncover the pan several times during the cooking and stir very gently. 2) With slotted spoon, remove fruit to bowl. Boil juices until reduced to 1 cup or slightly less. 3) Add sugar and bring to a boil, stirring. Cover pan and simmer 1 min.Pour syrup over cherries, cover bowl with towel, and let fruit stand 12 to 24 hrs. 4) Strain off syrup into small saucepan and bring to boil. Reduce syrup to abt. 2/3 c. Divide cherries between 2 hot, sterilized pint canning jars and slowly add hot syrup. Fill each jar with Brandy or cognac almost to rim. Wipe rims, seal jars, and fasten with screw rings. Invert jars several times to mis liquor and syrup and let stand in cool place 30 days. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Preserves
Ingredients

• 2 c Bottled juice
• 3 1/2 c Sugar
• 1 pk Liquid Certo (1 pouch)

Directions
Combine juice and sugar into a large pan. Place over moderate heat and bring to a boil. Stir in Certo and bring to a full rolling boil and continue at a full rolling boil for 1 minute. Remove from heat, skim and bottle at once. This is from way back in the late 60′s. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 5 Half-pints
Category: Preserves | Desserts | Herbs
Ingredients

• 1 c Orange flavoured liqueur
• 1 c Water
• 1 c Sugar
• 1 1/2 lb Fresh blueberries
• 20 Fresh lavender flower heads

Directions
Prepare jars, lids and boiling water bath. Combine the liqueur, water and sugar in a pan and cook over med-high heat, stirring frequently, until sugar is dissolved and mixture has coem to boil. Remove from heat. Pick over, wash and dry blueberries, then pack them in hot dry jars, placing 4 lavender flower heads in each jar. Leave 1/2 inch headspace. Pour hot liquid into jars, just covering berries. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when water returns to full boil, process for 15 mins. Herb companion Aug/Sept 95 Submitted By ANITA EASTON On SAT, 16 SEP 1995 030428 GMT From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 9 Pints
Category: Canning | Condiments
Ingredients

• 24 lb Ripe tomatoes
• 2 lb Onions
• 1 lb Sweet red peppers
• 1 lb Sweet green peppers
• 9 c Vinegar (5 percent)
• 9 c Sugar
• 1/4 c Canning or pickling salt
• 3 tb Dry mustard
• 1 1/2 tb Ground red pepper
• 1 1/2 ts Whole allspice
• 1 1/2 tb Whole cloves
• 3 Cinnamon sticks

Directions
Use an electric blender and eliminate the need for pressing or sieving. Yield: About 9 pints Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core, and quarter. Remove seeds from peppers and slice into strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and follow process times for regular ketchup according to the recommendations in Table 1. Table 1. Recommended process time for Blender Ketchup in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 – 1,000 ft: 15 min. 1,001 – 6,000 ft: 20 min. Above 6,000 ft: 25 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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

• 2 c Small white onions
• 2 qt Cauliflower — pieces
• 1 c Salt
• 1 1/3 c Sugar
• 2 tb Mustard seed
• 1 tb Celery seed
• 1 1/2 ts Red pepper flakes
• 4 c Vinegar
• 1 Red bell pepper — chopped

Directions
Cover onions with water and bring to a boil, then drain and peel. Combine onions, caulflower and salt, cover with water and let stand for 18 hours. Drain, rinse well and then drain again. Combine sugar, seeds, pepper flakes and vinegar then bring to a boil and cook until sugar is dissolved. Add vegetables, bring to a boil, reduce heat and cook for 10 minutes or until vegetables are just tender. Pack vegetables in hot sterilized pint jars, cover with hot liquid and seal at once. Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 06:56:40 -0300 From: Calvin Deiterich

Servings: 4 Servings
Category: Canning | Preserves | Etc. | Cauliflower
Ingredients

• 2 md Heads cauliflower; (about 3
• -lbs.)
• 2 md Carrots
• 1/2 c Salt
• Water
• 5 Canning; (1 pt.) jars & caps
• 2 c White vinegar
• 3/4 c Sugar
• 2 ts Mustard seeds
• 1 ts Crushed red pepper
• 1 ts Celery seeds
• 1/2 ts Whole cloves
• 5 Sprigs fresh dill

Directions
Cut cauliflower into flowerets. Thinly slice carrots. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt is dissolved. Add cauliflower and carrots; cover and let stand in cool place about 6 hours. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart saucepot or Dutch oven over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally. In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top of jar. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top of jar. (Keep mixture simmering while filling jars.) with small spatula, carefully remove any air bubbles between vegetables and jar. Close jars as manufacturer directs. Place jars on rack in canner half full with boiling water, far enough apart so that water can circulate freely. Add additional boiling water if needed so that water level is 1 to 2 inches above tops of jars (do not pour water directly on jars). Over high heat, heat to boiling. Cover canner; reduce heat to medium; boil gently 15 minutes. With jar lifter or tongs, remove jars from canner; set jars, several inches apart, on wire racks. Cool at least 12 hours. Posted to recipelu-digest by “Diane Geary” on Feb 24, 1998