condiments, etc. and canning

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Recipes

Rhubarb, Date & Apricot Chutney

Posted by TheSource  

Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from... MORE»

Recipe #323415

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Cantaloupe Preserves

Posted by Chef #924702  

This is just like sunshine in a jar. I double the recipe and make several batches. My kids can make a meal out of this. MORE»

Recipe #323305

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Hot Red Sauce (Hot Red Socks)

Posted by Lambkyns  

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ... MORE»

Recipe #323068

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Grandmother Johnson's Tomato Chow Chow

Posted by CMarsh6744  

When my husband and I started dating years ago, his grandmother would send down quarts of her Chow Chow when she found out how much I loved it. Sadly, we lost her sometime after that and the recipe was lost too....or so I thought. My DH's aunt... MORE»

Recipe #322891

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Smoky Chipotle and Red Tomato Jam (Chutney – Relish)

Posted by French Tart  

A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more a jam than chutney or relish, the consistency is very jam like,... MORE»

Recipe #320591

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Lisa's Salsa

Posted by Mrs. Wright  

Great bold flavor! We like our salsa hot, so I usually add more peppers. MORE»

Recipe #320118

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Salsa With Zucchini With a Hint of Lime

Posted by ~Rita~  

This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin... MORE»

Recipe #319758

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Pickled Banana Peppers

Posted by Mrs. Hughes  

I was looking for something different for pickling peppers and I ran across this recip on cooks.com. I've made this, but we haven't tasted them yet. I'll let you know how they turn out. MORE»

Recipe #319093

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Peach or Pear Jam

Posted by BecR  

From the Ball Blue Book of Preserving. Yields about 8 half-pints (I got more). MORE»

Recipe #318332

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Very Yummy Spicy Dilly Beans

Posted by Secret Agent  

My hubby makes these and they are sooooooo yummy! MORE»

Recipe #317165

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Crispy Pickled Peppers (Using Pickling Lime)

Posted by Buster's friend  

This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid... MORE»

Recipe #315037

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Salsa Verde Canning Recipe

(1 reviews) Posted by Mommy Melanie  

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde,... MORE»

Recipe #315018

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Sweet Gherkin Pickles

Posted by Buster's friend  

Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete... MORE»

Recipe #314827

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Pickled Dilled Okra

Posted by Buster's friend  

This recipe is for a larger batch than other posted recipes & units of measure worked better for me. Hoping the Baby Bubba dwarf okras are bountiful enough for me to use this recipe from the USDA Complete Guide to Home Canning was created by... MORE»

Recipe #314824

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Bread-And-Butter Pickles (Cukes or Summer Squash)

Posted by Buster's friend  

Since I've got 9 zucchini plants getting busy in the garden, the crispy version of this recipe intrigues me. Off to find pickling lime in the am. This recipe is from the USDA Complete Guide to Home Canning was created by Utah State University... MORE»

Recipe #314823

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Pickled Peppers

Posted by Buster's friend  

Pickled Peppers Works for Hungarian, Banana, Other Varieties. I found this on the Clemson Extension site. The little bit of sugar I think will be a good thing. I trust the formula even with the shorted processing time.... MORE»

Recipe #314799

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Fancy Prepared Chiles or Peppers

Posted by MaxieJ  

This is a traditional way to prepare any kind of chiles or peppers for immediate use in cooking or for freezing for later use. As with many old-timey ways of doing things, it can be labor intensive. If you are not making poppers the seeding goes... MORE»

Recipe #314424

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Zucchini Relish

Posted by MigJ  

Another great way to use up all that end of summer zucchini. This recipe is based on my elevation 4500 - adjust water bath canning time for your elevation. MORE»

Recipe #313753

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Green Tomato Relish

Posted by Jack II  

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers. MORE»

Recipe #313751

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Sweet Cinnamon Applesauce

Posted by Kim_150  

Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you... MORE»

Recipe #313619

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