Hot Food & Recipes

Servings: 6 Servings
Category: Canning
Ingredients

• 6 lg Green peppers
• 1 1/2 c Vinegar; divided
• 1 ts Crushed red pepper
• 6 c Sugar
• 1/2 ts Salt
• 2 pk Liquid fruit pectin; 3-oz ea

Directions
Seed peppers, and chop coarsely. Place half of chopped peppers and 3/4 cup vinegar in container of electric blender; process on high speed until smooth. Repeat with remaining chopped peppers and vinegar. Combine pureed peppers, red pepper, sugar, and salt in a large Dutch oven; bring to a boil, and add pectin. Cook, stirring often, for 30 minutes or until mixture sheets from a metal spoon. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. Cover at once with a 1/8-inch layer of paraffin. Cover with metal lids, and screw metal bands tight. Serve with cream cheese on crackers as an appetizer. From Southern Living, June, 1982. Posted to MM-Recipes Digest V4 #121 by EUGF52A@prodigy.com (MR DAVID H WIELAND) on Apr 30, 1997

Servings: 4 Servings
Category: Canning | Pickles | Check
Ingredients

• 12 md To 16 green tomatoes
• 3 md Sweet red peppers
• 3 md Green peppers
• 2 lg To 3 onions
• 2 lb Cabbage
• 1/3 c Salt
• 3 1/2 c Vinegar
• 1 1/2 c Brown sugar
• 2 tb Whole mixed pickling spice
• 2 Sticks cinnamon
• 1 tb Whole cloves
• 4 Whole allspice
• 1/2 ts Ground ginger
• 1/2 ts Ground nutmeg

Directions
The sweet and sour taste of this relish makes it a favorite for hot dogs or company roasts. the recipe makes four 1 pint jars. You will use the basic equipment along with a food grinder or food processor, a large mixing bowl, a cheesecloth lined colander or sieve, and a cheesecloth spice bag. 1. Stem tomatoes; stem and seed peppers. Peel and cut onions into quarters. Cut cabbage into chunks. 2. Put all vegetables through coarse blade of food grinder or chop coarsely. 3. In large mixing bowl, combine vegetables and salt. Set bowl aside and let stand several hours or overnight. 4. Line a large sieve or colander with cheesecloth and pour in the vegetables. Drain well, then lift edges of the cheesecloth and squeeze to press out the liquid. 5. Organize ingredients, equipment, and work space. 6. Combine vinegar and sugar in large preserving kettle. 7. Tie whole spices in a cheesecloth bag and add to the kettle. Stir in ground spices. Heat to boiling. 8. Add drained vegetables and heat to boiling. Reduce heat and simmer about 30 minutes, or until vegetables begin to get juicy. 9. Remove the spice bag. 10. Ladle into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops. 11. Wipe tops and threads of jars with a damp clean cloth. 12. Put on lids and screw bands as manufacturer directs. 13. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by on Sep 05, 99

Servings: 1 servings
Category: Preserves
Ingredients

• 2 c Dry white wine or 500-ml
• 3 c Sugar or 750-ml
• 1 pk Liquid fruit pectin
• 12 Sprigs fresh herbs; cut
• -jar-length to prevent
• -floating

Directions
Use more fresh herbs for a stronger flavoured jelly. Combine wine and sugar in a large saucepan and mix well. Place saucepan over high heat and bring to a full rolling boil, stirring constantly. Immediately stir in liquid fruit pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Insert jar-length sprigs of fresh herbs into each warm, sterilized jar. Pour jelly quickly into jars filling up to 0.5 cm. ( 1/4-inch) from rim. Seal while hot with sterilized 2-piece lids with new centres. Makes 1 L (4 cups). TIPS: Because there is no fruit to clean or mash or juice to prepare, wine jellies are exceptionally easy to make. Simply measure and heat the wine and sugar, then stir in pectin as directed in each recipe. These jellies are ideal spooned on to cheese and cracker canapes or as a condiment to serve with meat and poultry. For best results, use sturdy herbs such as rosemary, tarragon, thyme or savoury. They retain their shape when placed in the hot jelly. Be sure to cut the herb sprigs to the length of the jar. This helps to keep them suspended in the jelly as it sets. Recipe Source: Certo Fruit Pectin. Reference: “Homemade wine jellies make great gifts,” Toronto Sun. See also http://www.canoe.ca/CNEWSLife/981109_wine.html Canoe. 1998. Mail from kitpath@earthlink.net Recipe by: Nestle: Fruit Pectin Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 17, 1998, converted by MM_Buster v2.0l.

Servings: 7 Quarts
Category: Canning | Soup | Check | Vegetables
Ingredients

• 1/2 Bu. tomatoes, cut up
• 14 Stalks celery, cut up
• 14 Sprigs parsley
• 7 Onions
• 21 Whole cloves

Directions
Boil until celery and onions are done. Then strain. Put back on stove and add the following mixture: (mix in a bowl together first) 8 tbs. ssalt, 16 tbs. sugar, 14 tbs. flour. Add to the strained tomatoe mixture. Boil 5 minutes, stirring to prevent sticking. Seal in jars. Makes 7 quarts, ready to serve. SOURCE: Grandma Hoffman Posted to MM-Recipes Digest by on Sep 05, 99

Servings: 1 Batch
Category: Canning | Vegetables
Ingredients

• 1 Onion
• 3 Stalks celery
• 3 Sweet peppers
• 6 1/4 lb Tomatoes (1/2 peck)

Directions
Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Pour into clean jars. Put on cap, screwing the band tight. Process 35 minutes in water bath, or 10 minutes at 5 lb. pressure. Source: Kerr Canning Book Posted to MM-Recipes Digest by on Sep 05, 99

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

• 14 qt Ripe tomatoes
• 7 md Onions
• 1 Stalk celery
• 14 Sprigs parsley
• 3 Bay leaves
• 14 tb Flour
• 14 tb Butter
• 3 tb Salt
• 8 tb Sugar
• 2 ts Pepper

Directions
Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through seive. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Pout on cap, screwing the band tight. Process in water bath 15 minutes. Source: Kerr Canning Book Posted to MM-Recipes Digest by on Sep 05, 99

Servings: 5 Servings
Category: Canning | Check
Ingredients

• 8 qt Ripe tomatoes
• 3 Onions
• 2 Dried red peppers; chopped
• 1 1/2 Bay leaves
• 1 tb Whole allspice
• 1 Clove garlic; peeled
• 1 Stick cinnamon
• 2 c Vinegar
• 1/2 c Sugar
• 1 tb Celery salt

Directions
Tangy and fragrant, this catsup is easy to make if you use a blender to simplify the preparation. The recipe makes about 5 pints. In addition to the basic equipment, you will need a blender or food processor, a large mixing bowl, and a cheesecloth spice bag. 1. Organize and prepare ingredients, equipment, and work space. 2. Wash, stem, and cut tomatoes into quarters. Peel and cut onions into quarters. 3. Fill blender container almost to top with the tomatoes and blend until smooth. 4. Set strainer over a large bowl and pour the blended tomatoes through it. Repeat the blending and straining for the remaining tomatoes, adding the onion quarters to the last blender batch of tomatoes. 5. Measure 4 quarts of puree into a large preserving kettle. 6. Tie the spices in a cheesecloth bag and add it to the kettle, along with all the remaining ingredients. 7. Heat to boiling over high heat, STIRRING CONSTANTLY. Then reduce the heat slightly and boil until thick, about 1 hour, stirring frequently. Reduce the heat again and stir more often during the end of cooking time to prevent sticking. 8. Skim foam with a slotted spoon if necessary. 9. Ladle the hot catsup into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional catsup sauce, if necessary, to within 1/4 inch of tops of jars. 10. Wipe tops and threads of jars with a damp clean cloth. 11. Put on lids and screw bans as manufacturer directs. 12. Process in a boiling water bath for 10 minutes. Follow the basic steps for boiling water bath canning, 10 through 18. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by on Sep 05, 99

Servings: 1 Servings
Category: Canning
Ingredients

• 3 Dozen tabasco or other long
• -hot red; peppers
• 1 Clove garlic
• 1 tb Sugar
• 1/2 ts Salt
• 1 ts Horseradish
• 1 c Hot vinegar

Directions
Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil. *** This is from a very old book. I know it would need to go into a water bath canner, probably 10 to 15 minutes. From: The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett Posted to MM-Recipes Digest by NJSmith on Sep 11, 1999

Servings: 5 Servings
Category: Canning | Pickles | Check
Ingredients

• 24 To 28 med to lrg green
• -Tomatoes
• 6 To 8 onions
• 1/2 c Pure granulated salt
• 2 Green peppers; chopped
• 3 c Brown sugar
• 2 1/2 tb Celery seed
• 2 1/2 tb Mustard seed
• 2 tb Whole cloves
• 2 tb Whole allspice
• 3 Sticks cinnamon
• 1 qt (About) vinegar

Directions
the unique blend of spices sets this pickle recipe apart from other recipes. The recipe makes five 1 pint jars. You will need the basic equipment for boiling water bath canning plus a large mixing bowl, clean plastic dish pan, or enamel kettle. Tie up your spices in a cheesecloth spice bag. 1. Wash tomatoes, cut out stem ends, and slice very thin. You should have about 4 quarts of this slices. 2. Peel onions and slice thin. You should have about 2 cups of sliced onions. 3. Arrange a layer of tomatoes in a large mixing bowl, plastic dish pan, or enamel kettle, then top with a layer of onions and a layer of the salt. Repeat until all the tomatoes, onions, and salt are used. 4. Cover and let tomatoes and onions stand several hours or overnight. 5. Organize and prepare ingredients, equipment, and work area. 6. Drain the tomato onion slices thoroughly and put them in a preserving kettle along with the peppers, sugar, celery, and mustard seed. 7. tie whole cloves, allspice, and cinnamon in a small cheesecloth bag and add it to the kettle. 8. Pour in enough vinegar to barely cover vegetables. 9. Heat vegetables to boiling over high heat, then reduce the heat and simmer 2 hours, adding more vinegar, if necessary, to keep them covered. 10. Ladle the hot pickles into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. 11. Spoon in additional cooking liquid from the preserving kettle to fill jars o within 1/4 inch of the tops, if necessary. 12. Wipe tops and thread of jars with a damp clean cloth. 13. Put on lids and screw bands as manufacturer directs. 14. Process in a boiling water bath for 15 minutes. Follow the basic steps for boiling water bath canning, 10 through 18. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by on Sep 05, 99

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

• 1 1/4 c Pear Juice
• 1 1/2 c Sugar
• 1/4 c Light corn syrup
• 1/8 ts Ground cinnamon
• 1 ds Ground cloves

Directions
Combine Pear Juice, sugar, corn syrup and spices in 3-quart saucepan. Bring to boil; stir until sugar dissolves. Boil hard for exactly 1 minute. Remove from heat; skim off foam. Syrup may be frozen or canned. Pear Juice Core and slice 6 (about 2 lb.) USA Bartlett pears; mash with 1 tablespoon lemon juice. Heat 5 minutes or until juices start flowing. Pour through fine sieve. For cleaner syrup, sieve twice. To Freeze Pour cooled syrup in freezer containers; allow 3/4 to 1-inch head space. Freeze. To Can Ladle into clean hot canning jars to within 1/8-inch of tops. Seal according to manufacturer’s directions. Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. Quantity: Makes 1 pint. Recipe may be doubled. Always be sure to use ripe pears. Per serving: 1542 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 401g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 24 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.