Hot Food & Recipes

Servings: 1 Batch
Category: Canning | Harned 1994 | Herb/spice | Relishes | Vegetables
Ingredients

• 2 lb Green tomatoes, 1/2″ dice
• (5 3/4 to 6 cups)
• 1/2 lb Tart green apples (abt. 2 c)
• ;peeled, cored and diced
• 1/2 c Golden raisins, packed
• 1 c Dark brown sugar, packed
• 1 tb Crystallized ginger, grated
• 6 Red chili peppers, dried*
• ;1″ long each (then broken)
• -or-
• 1 ts Dried crushed red pepper
• 1 1/2 ts Garlic, minced
• ;(abt. 3 md. cloves)
• 1/2 lb Shallots, peeled
• -or-
• Peeled pickling onions
• ;(less than 1″ in diameter)
• ;halved if large (1 1/2 c)
• -or-
• 3 md Onions, 1/2″ dice
• 1 1/4 c Cider vinegar

Directions
Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month. *If you want a less spicy product, remove some of the seeds in the dried chiles. Yield: About 6 1/2 cups. Recipe from “The Pleasures of Pickling and Preserving,” by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip

Servings: 1 Batch
Category: Canning | Condiments | Harned 1994 | Kentucky | Vegetables
Ingredients

• 1 Bushel green tomatoes
• 1 Head of cabbage
• 24 Apples
• 12 Sweet peppers
• 8 md Onions
• 12 Hot peppers, more or less
• ;according to taste
• 1 ga Vinegar
• Pickling spices
• 4 lb Sugar (approximately)
• Salt to taste

Directions
Grind the vegetables and apples together; mix thoroughly. Combine the vinegar, pickling spices, sugar and salt to taste. Heat thoroughly and pour over the vegetable mixture. Stir and heat, stirring to keep from sticking. Boil slowly for about 10 minutes. Put in sterilized jars and seal. Recipe from Louise Rogers (Mrs. Elmer) in “LaRue County Kitchens.” Compiled by Hodgenville Womans Club, Hodgenville, KY, 1976. Pg. 378. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip

Servings: 1 Batch
Category: Canning | Condiments | Fruits | Harned 1994 | Vegetables
Ingredients

• 5 c Green tomatoes
• ;coarsely chopped
• 3 c Green-skinned apples*
• 1 lg Red bell pepper
• ;seeded, coarsely chopped
• 1/2 c Raisins
• 2 tb Fresh ginger, chopped
• 2 Garlic cloves
• ;finely chopped
• 1/2 ts Mustard seed
• 1/2 ts Ground cumin
• 1 ts Ground coriander
• 1/8 ts Nutmeg
• 1/8 ts Cayenne pepper
• 2 ts Salt
• 1 c Brown sugar, firmly packed
• 1 c Mild white or rice vinegar

Directions
*Apples should be peeled, cored and coarsely chopped. In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving. Yield: About 5 cups. The author says that this chutney keeps well and goes well with cold meats, cheese or chicken. From 1991 “Shepherd’s Garden Seeds Catalog,” pg. 61. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip

Servings: 1 Servings
Category: Canning | Chutney
Ingredients

• 3 Green mangos; peeled &
• -sliced off the pit
• 1 lg Carrot; peeled & the ends
• -trimmed
• 1 tb Fresh ginger; minced
• 1 ts Garlic; minced
• 1/2 c Red wine vinegar
• 3 tb Molasses
• 1 tb Coriander seed; crushed
• 2 tb Lime juice; (about 1 lime)
• Salt & freshly cracked
• -pepper; to taste

Directions
Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow. Makes about 3 1/2 cups. This chutney will keep, covered and refrigerated, about 4 days. NOTES : While we usually think of chutneys as being cooked, they can also be raw. In tropical climates, mangoes and similar fruits are used as vegetables when green and as fruits when they are ripe. Here, the firmness and slight tartness of the green mangoes give this chutney a distinctive texture and taste. This one can go with anything, but it’s just as good by itself as a side dish/salad kind of thang. By jeepster4@sprintmail.com on Apr 06, 1997 Recipe by: Chris Schlesinger& John Willoughby Posted to EAT-L Digest by Walt Gray on Mar 8, 1998

Servings: 4 Servings
Category: Preserves
Ingredients

• 6 lb Green Tomatoes
• 4 tb Pickling Salt
• 3/4 c Sweet Red Pepper,
• Chopped fine
• 1 1/2 c Vinegar
• 2 ts Whole Allspice
• 2 ts Celery Seeds
• 2 ts Dry Mustard
• 3 md Onions
• 5 Thin Slices Lemon
• 1 1/2 c Brown Sugar
• 2 ts White Peppercorns
• 2 ts Whole Cloves
• 2 ts Mustard Seeds

Directions
Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. Posted to MM-Recipes Digest V4 #258 by “Johanne Alton Alton” on Oct 1, 1995

Servings: 1 Servings
Category: Canning
Ingredients

• 4 lb Green apples
• 3 c Water
• 1/2 c Lemon juice
• Sugar

Directions
Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit, just wash and cut into pieces Seeds & Skin contain most pectin so they should be cooked along with the pulp. This will assure a firm jelly. Cover the fruit with the water, add more if needed, add lemon juice and boil until tender, remove from heat and mash. Strain the fruit through the jellybag. DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY. Let the fruit stand in jelly bag 4 to 6 hours or overnight if you have the space available. The following morning add sugar 1 cup to 1 cup juice, boil until candy thermometer reads 220 degrees F turn off the heat and skim the froth. fill and cap the jars. Note: Your pan must be big enough so jelly can raise up in a rolling boil. This is a boil that cannot be stirred down. Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997

Servings: 1 Servings
Category: Preserves | Gifts | Can living
Ingredients

• 1/2 Orange
• 1/2 Lemon
• 3 c Tomatoes; peeled, chopped
• -about 1 3/4 lb
• 1 pk Pectin crystals; 57 g
• 4 1/2 c Sugar, granulated

Directions
D. Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams and Preserves “This recipe has been in the family since my great grandmother begun making it as a frugal jam for her family. Generations of Loewen/Howard women have made it as a mainstay of family breakfasts. My father particularly enjoyed the jam, but with a family of three sons, there seemed to be no one to carry on the tradition. That changed however, when my brother presented my father with a year’s supply of tomato jam one Christmas. These are, after all, the 90s.” Halve and seed orange and lemon. In food processir, finely shop fruit with rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes or until rind is tender. Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in sugar; bring to a full rolling boil. Boil, stirring, for 1 minute. Remove from heat and skim off foam. Pour into hot sterlized jars, leaving 1/4 inch headspace. Seal jars; process in boiling water bath for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate Canada’s 125th birthday posted by Anne MacLellan From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Preserves
Ingredients

• 4 c Cranberries, fresh or frozen
• 1 c Water
• 2 c Sugar

Directions
Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes til it jells. Bottle. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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

• 4 Seedless oranges
• 2 c Sugar
• 1/2 c Cider vinegar
• 1/4 c Water
• 5 Whole cloves
• 3 Inch pieces of stick
• -cinnamon

Directions
Slice oranges 1/4 inch thick. Discard ends. Place orange slices in saucepan. Add water to cover. Cover pan and simmer 30 minutes. Drain and rinse well. Return to pan. Add sugar, vinegar, water, cloves and cinnamon. Simmer 1 hour uncovered. Orange slices should be tender and well-glazed. Pack slices in sterilized jars, fill with hot syrup and seal. Excellent with game or poultry. Makes 1 quart. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 25, 1998

Servings: 1 Servings
Category: Preserves | Fruits
Ingredients

• 4 1/2 lb Grapes
• Sugar

Directions
Put the washed bunches of grapes into the pan and just cover with water, holding the fruit down with your hand. Simmer then gently until they are soft, about 20 minutes. Strain off the juice using a nylon muslin bag. Measure the liquid: for every 1 pt liquid, allow 1 lb sugar. Return the juice to the pan, bring to the boil, add the sugar and boil until setting point is reached. Ladle into jars, allow to cool and wax seal. This jelly can be flavoured with a small piece of cinnamon or a clove added to each pot. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini