Recipezaar: Canning,Sauces recipes

Spicy Pepper Plum Jam

Fri, 24 Sep 2004 19:59:27 -0400

This is sweet and spicy. Use as a glaze or top cream cheese for an appetizer. -- posted by ~Rita~

Barbecue Sauce for Canning

Mon, 27 Sep 2004 20:00:02 -0400

Mom used to make this every year, and use it for braising, baking, grilling or broiling- mostly chicken, but I have used it on pork as well. -- posted by Lois M

Vanilla Pear Sauce

Tue, 26 Oct 2004 20:00:43 -0400

Delightful change from Applesauce. Very juicy with a nice chunky consistency. Not overly sweet. This is my own creation. Of course you don't have to can this recipe, just stop at #9. It is a simple recipe and easy enough to cut down the amount also. -- posted by Chef #165326

Peppy Salsa...you Choose the Heat!

Mon, 08 Nov 2004 20:00:16 -0500

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either. -- posted by ~Leslie~

Basic Canned Spaghetti Sauce

Thu, 13 Jan 2005 20:00:24 -0500

Delicious. And makes a ton. Yummy for sure. -- posted by crazycookinmama

Tomato Butter

Wed, 16 Feb 2005 19:59:04 -0500

Flavorful and rich, for toast and muffins. This may be canned! From Organic Gardening(1986). -- posted by Sharon123

Chili Sauce

Sat, 30 Apr 2005 21:59:52 -0400

A recipe from the farm in Ford River. They would take this and sell at a Farmer's Market, along with maple syrup, flowers, and all the best produce grown. It is a 1940's recipe. -- posted by RoseofSharon

(Rhubarb) Victoria Sauce

Tue, 21 Jun 2005 22:41:06 -0400

Found this on the 'net somewhere. I just love rhubarb sauces. -- posted by pansies

Vidalia Onion Barbecue Sauce

Wed, 22 Jun 2005 18:49:14 -0400

This Vidalia Onion-based sauce packs a sweet punch. -- posted by Big Sexy

Delicious Tomato Salsa (Recipe for Canning)

Mon, 08 Aug 2005 13:25:57 -0400

This amazing recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also! -- posted by WJKing

Amys Salsa

Tue, 30 Aug 2005 23:30:36 -0400

Our friend gave us this salsa recipe. It called for 1/4 cup of sugar but we did not like that addition. So we made it again leaving out the sugar. Now we need to open a can next week and try the no sugar one. We substituted Kosher Style Coarse Flake Salt for the table salt. Thank you Amy M for sharing your recipe with us. -- posted by Charlotte J

Texas Homemade BBQ Sauce for Canning or OAMC

Tue, 30 Aug 2005 23:37:31 -0400

Ok, in TEXAS we do NOT cook with sauce! It is only used as a condiment to top anything we want or to dip things in. There have been so many arguments started over whose is best- but we all know Mama's is best! This makes a bucket load so use the tool to change the number of servings or freeze, can or give away the rest. "Samantha in UK states that this is not safe to can as it has butter in it. I have never had a problem but please be aware of that info. If you are concerned please try substituting with ButterBuds / Molly McButter type butter substitute or do not can. Freezing is another option as well " If you do decide to can this use a Boiling Water Bath, process half-pints and pints for 20 minutes at 0-1000 feet in elevation, 25 minutes for more elevation. -- posted by mama's kitchen

Cardamom Applesauce

Sat, 24 Sep 2005 20:34:47 -0400

I just adore cardamom! If you enjoy it like I do give this a try! Depending on how sweet your apples are adjust the sugar. Cinnamon can be replaced for the cardamom. -- posted by ~Rita~

Antipasta Sauce

Fri, 30 Sep 2005 11:58:14 -0400

A great alturnative to salsa some thing different and not spicy either.... -- posted by Roadrunner

Freezer Spaghetti Sauce

Sat, 26 Nov 2005 12:02:25 -0500

This is a recipe I came up with to use the abundance of our garden's tomato supply. Our family loves this chunky spaghetti sauce! -- posted by ~Paula~

Spiced Cranberries

Mon, 28 Nov 2005 17:14:15 -0500

Spiced Cranberry Sauce for Holiday Dinner, from my grandmother in-law (G.G. Breen) -- posted by Tina D. Breen

Salsa

Wed, 08 Mar 2006 14:34:23 -0500

An easy salsa recipe using canned tomatoes. Great for making large batches! -- posted by Vanessa S.

Cranberry Orange Chutney

Fri, 10 Mar 2006 10:59:20 -0500

I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats. -- posted by mikekey

Canned Pizza Sauce for a Year

Wed, 19 Apr 2006 08:15:59 -0400

This makes about 36 pints. For any Italian dish, chicken, or pasta. If you like to can, then can enough to last awhile. I have never tried using a sugar substitute but it might be added after boiled, then mixed in. You might be able to use a liquid sweetner. -- posted by Montana Heart Song

Unknownchef86's Green Tomato or Zucchini Relish

Tue, 30 May 2006 14:12:54 -0400

This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!) -- posted by UnknownChef86

Elderberry Catsup

Sat, 03 Jun 2006 06:48:38 -0400

I have to share this one with mom. She also canned our wild elderberries for jellie. -- posted by Charlotte J

African Dried Fruit Chutney

Thu, 15 Jun 2006 23:34:12 -0400

Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices. -- posted by JanetC-KY

Cranberry, Ginger, and Orange Chutney

Sat, 17 Jun 2006 14:58:17 -0400

This comes from a cookbook I found at the library, "How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know" by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one. -- posted by JenSmith

Fruit Chutney (Zwt - South Africa)

Mon, 19 Jun 2006 18:36:40 -0400

This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature) -- posted by twissis

Peach Mint Salsa

Tue, 20 Jun 2006 21:05:46 -0400

My mom gave me a plant that apparently had some mint with it. It has now taken over a part of my garden. This is a quick salsa to make with the peaches are at their peak. Goes great with grilled chicken and fish. Comes from Small Batch Preserving by Topp and Howard. -- posted by mary winecoff

Tangy Plum Sauce for Canning

Thu, 13 Jul 2006 12:41:44 -0400

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it". -- posted by Cookin-jo

Pepper Relish

Fri, 21 Jul 2006 15:55:39 -0400

A food processor will save alot of time on this, if you have one. -- posted by KittyKitty

Whole Cranberry Sauce

Fri, 21 Jul 2006 16:03:47 -0400

This recipe is for canning. The cranberries need to be firm, ripe, and have no bruises or bad spots. Make sure you wash them well.Make sure you leave enough headspace when you fill the jar. Foods that have been canned make great gifts. I will usually make alot, make some preserves and homwmade bread, and make up gift baskets, around the holidays. -- posted by KittyKitty

Cranberry Pear Lemon Jam

Mon, 31 Jul 2006 22:41:39 -0400

Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork. -- posted by Boise_girl

Canned Sugared Lemon Slices in Syrup

Thu, 03 Aug 2006 23:08:08 -0400

Originally I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup.The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use.I have used the slices to decorate cakes. -- posted by Montana Heart Song

Homemade Tomato Paste

Mon, 07 Aug 2006 14:24:02 -0400

This makes a great gift and is so useful in your cupboard! Adapted from Razzle Dazzle Recipes and changed a bit! This may be canned or poured into ice cube trays and frozen, to use when needed! -- posted by Sharon123

Spicy Salsa

Wed, 23 Aug 2006 20:42:40 -0400

Garden tomatoes are in abundance so I make salsa with ingredients I had on hand and this is what I came up with. Do adjust the heat to your taste. -- posted by ~Rita~

Freezer Spaghetti Sauce

Tue, 29 Aug 2006 23:06:19 -0400

A great sauce for all those tomatoes you don't know what to do with. Plus if you put it in freezer bags it takes up very little room in your freezer and great tasting. -- posted by Nana in the woods

Three Tomato Vegetable Sauce (Canning)

Wed, 06 Sep 2006 19:14:41 -0400

This recipe uses regular, plum and sun-dried tomatoes plus zucchini, carrots and more. The red wine gives it a wonderful flavour and it's very versatile. Another favourite adapted from Topp and Howard. -- posted by Cookin-jo

Chinese Plum Sauce Recipe

Thu, 07 Sep 2006 10:06:57 -0400

I found this on epicurian.com and thought I would like to be able to make my own plum sauce. The ones I've purchased have never really been satisfactory. *** However, it did not give the number of pints or half pints it made so I just put in an amount until I hear from the poster. -- posted by Nana Lee

Jellied Cranberry Sauce

Mon, 30 Oct 2006 17:08:09 -0500

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour. -- posted by tasb

Onion-Raspberry Jalapeno Chutney

Mon, 20 Nov 2006 21:38:53 -0500

A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes. -- posted by Sharon123

Cucumber Ketchup

Wed, 22 Nov 2006 16:13:12 -0500

I haven't tried this yet, but am posting it here for safekeeping. I'm looking forward to trying it! -- posted by Sharon123

Honey-Horseradish Mustard

Wed, 03 Jan 2007 20:58:54 -0500

From Family Circle -- posted by Vino Girl

Jack Daniel's Hot Mustard (For Canning)

Mon, 15 Jan 2007 20:29:25 -0500

A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here. -- posted by Feisty

Smokie Barbecue Sauce

Mon, 22 Jan 2007 20:30:29 -0500

This is a lightly Smokey spicy dark smooth sauce that's finger licking GREAT! Wonderful on chicken, I also used it in my pulled pork. Make a great sandwich! Add to a pot of baked beans..... Make a bunch and can for gifts! -- posted by ~Rita~

Chemaine's Spaghetti Sauce Base

Thu, 01 Feb 2007 16:38:33 -0500

I played wtih the recipe, until I got this one. Depending on how fresh the ingredients depends on how much to use. I have a basic written down. Use this sauce as a base and can it, then add whatever else you'd like. -- posted by Chemaine

Lena Mae's Chili Sauce

Wed, 21 Feb 2007 22:42:53 -0500

Home made chili sauce is SO much better than commercial brands. It's not difficult to make -- it just takes a little time and attention to details as you prepare to can it. I use this sauce in my various chili recipes and also in omlettes. The original recipe is from a very old newspaper clipping which I retrieved from my wife's grandmother's recipe box. Try to find nice home-grown tomatoes at a roadside stand -- the riper the better. Pure treasure. Enjoy! -- posted by Bone Man

BBQ Sauce for Canning

Sat, 03 Mar 2007 16:10:32 -0500

Basic mild BBQ sauce with hint of a bite. Intended for canning. -- posted by brenda-ohio

Californian Honey Orange Slices

Tue, 06 Mar 2007 18:02:38 -0500

Another canning recipe. These are great over vanilla ice cream, stirred into yogurt, served with meats, used to make a great orange chicken or just eaten plain. -- posted by JanetC-KY

Seasoned Tomato Sauce

Tue, 06 Mar 2007 18:03:03 -0500

This is a basic tomato sauce; use it anytime a tomato sauce is called for - in pasta sauces, soups, stews or casseroles. -- posted by CountryLady

Smack Yo' Gums Mustard Sauce

Thu, 08 Mar 2007 22:50:36 -0500

If you like mustard then you're gonna love this refreshing twist on mustard. I love this mustard on pulled pork sandwiches. I know that not traditional for pulled pork but who knows how trends start. I hope you like it as much as I do. Experiment with the heat levels to your liking. Even try substituting different types of ground peppers like chipotle or poblano for slightly different nuances. -- posted by Thierry Schwartz

Ginger Honey

Mon, 16 Apr 2007 22:52:04 -0400

Try this on chicken or ribs. Sweetened your favorite iced tea or lemonade. If you want to use this in cookies or cakes in place of sugar which can be partiallY replaced by sugar in some baked desserts. Honey is an acid it will not fit in every recipe. Guidelines for substituting honey in recipes. If a recipe calls for 1/2-cup sugar or less, omit the sugar and use the same amount of honey instead. One-cup honey contains 1/4-cup water. As a rule, when you replace sugar with honey, cut the liquid by 1/4 cup. When a recipe calls for one cup of sugar, use one-cup honey and reduce the liquid by 1/4 cup. Becareful when you use honey in cake and cookie recipes, prevent overbrowning by lowering your oven temperature by 25 degrees. -- posted by ~Rita~

Sweet, Smokin and Sticky!

Mon, 16 Apr 2007 22:53:08 -0400

Yes! 2 ingredients can make it easy and sinfully yummy!!! This honey is infused with Chipotle chilie peppers, which are smoked jalapeno peppers and are also known as chili ahumado, giving you a smoky hot and sweet goodness. Try spreading this on a grilled chicken or pork ribs during the last couple minutes of cooking. Try it in your favorite salsas or dip cornbread into it. -- posted by ~Rita~

Rosemary Garlic Honey

Mon, 16 Apr 2007 22:53:31 -0400

On warmed brie or used to season pork or chicken. Try it added to marinades and barbecue sauces. -- posted by ~Rita~

Basil Mint-Infused Honey

Mon, 16 Apr 2007 22:53:21 -0400

You can make straight mint or straight basil. Great for pot stickers, spring rolls or add to a dressing for a fruit salad. -- posted by ~Rita~

Lemon Ginger Infused Honey

Mon, 16 Apr 2007 23:07:07 -0400

Try in hot tea and then make it iced. Add it to sangria. Coat a roasted chicken or fish at the end of cooking. Yes you can use any cirtus of choice. -- posted by ~Rita~

Cinnamon-Cardamom Honey

Thu, 03 May 2007 20:41:26 -0400

Try this in a French toast batter or bread pudding . -- posted by ~Rita~

Spicy Chipotle Barbecue Sauce

Fri, 18 May 2007 14:38:12 -0400

This is a spicy, sweet, tangy barbecue sauce that makes the best wing sauce you ever had--and it's low carb! You'll never believe low carb can be this good. Warning: it is REALLY spicy, as most of my recipes are. If you can't handle the heat, cut back on the chipotle powder and hot sauce some, but the heat is what makes it so good. -- posted by Feisty

Fire and Ice Relish

Thu, 28 Jun 2007 11:17:10 -0400

This is something quite different than your ordinary relish. Time to dig out that Vidalia Onion Dicer! ;) Chill time not included. If you want to preserve it, SEE NOTE BELOW -- posted by Nana Lee

Hot Dog or Bratwurst Relish

Wed, 18 Jul 2007 00:14:35 -0400

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts... -- posted by Debber

Roasted Poblano and Roasted Garlic Salsa

Wed, 01 Aug 2007 18:26:12 -0400

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions. -- posted by ~Rita~

Chocolate Raspberry Sundae Topping

Mon, 06 Aug 2007 18:17:06 -0400

This is wonderful over ice cream or cheesecake. The recipe is from the Complete Book of Home Preserving. This is for elevations 0-1,000 ft so adjust for your area if needed. -- posted by Samantha in Ut

Cranberry Chutney

Wed, 08 Aug 2007 22:19:17 -0400

This is wonderful with turkey! Process time is for up to 1,000 ft so adjust for your area if needed. -- posted by Samantha in Ut

Zucchini Relish

Fri, 17 Aug 2007 20:29:49 -0400

Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good. -- posted by Mrs. Hughes

Fig, Nut and Rum Syrup

Sat, 15 Sep 2007 21:46:22 -0400

The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a chicken with it. Oh and of course serve it over ice cream. Any questions on canning check out http://www.recipezaar.com/bb/viewforum.zsp?f=24 in Canning, Preserves, Dehydrating Forum or zaar mail me. enjoy this http://www.recipezaar.com/bb/viewtopic.zsp?t=226479 step x step -- posted by ~Rita~

Rose Hip Syrup

Tue, 18 Sep 2007 23:19:42 -0400

I just picked my 2nd batch of rosehips and have posted this recipe here so I can find it next year! It's based on a recipe from overthegardengate.co.uk. This is gorgeous mixed with water for a drink, or as a sauce over ice-cream. You can bottle/can it, or turn it into ice-cubes and store in the freezer. Time shown doesn't include 'dripping' time! -- posted by Tina and Dave

Canned the Summer in a Salsa !

Wed, 19 Sep 2007 09:41:17 -0400

Made with red and green tomatoes, bell peppers, jalapeños, habanero, Tabasco chiles from the garden. Keeping the Hot and Spicy summer with you throughout the winter. I posted the recipe so you can adjust the pepper to the heat and variety you enjoy! This is HOT! Any of the hot chili's you use be sure to mince them fine! This can be made in 1 pint jars making 7 of them. I go for 1/2 pint because for gifts they go farther. -- posted by ~Rita~

Chili Sauce

Mon, 22 Oct 2007 19:00:29 -0400

This sauce can be used on hamburgers, steak sandwiches, meatloaf, hot dogs, etc. -- posted by Rotts4me

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

Cranberry Sauce With Spirit

Sun, 04 Nov 2007 03:02:27 -0500

Cranberries cooked with port wine. This recipe can be canned. From the book "Small -batch Preserving". -- posted by mary winecoff

Revised Betty Crocker Pineapple Chutney

Tue, 27 Nov 2007 16:28:33 -0500

If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb. -- posted by martha m

Mango-Orange Jam

Tue, 04 Dec 2007 01:21:13 -0500

A delightful tropical combination sure to tempt your taste buds. English muffins will never be the same! Thanks to Georgeanne Brennan for her *Christmas Sweets* cookbook! -- posted by Debber

Homemade Ketchup

Sat, 29 Dec 2007 18:43:07 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted by Pearl Evans. She didn't put a cooking time. So, I am guessing on that but it sounds like something you just have to watch until it is the thickness you wish it to be. -- posted by Sarah_Jayne

Julie's Chinese Plum Sauce

Thu, 24 Apr 2008 00:59:43 -0400

I was tired of bottled Plum sauce being too sweet and not quite flavorful enough for the family so I came up with this recipe 3 years ago. (yield is 4 eight oz. cups and about 20 calories per Tbsp.) -- posted by Chef #782749 Photogardener

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Rooster Style Chili Paste (Sriracha)

Sat, 05 Jul 2008 17:56:33 -0400

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment. -- posted by Potatoes Browning

Horseradish Hot Stuff

Tue, 08 Jul 2008 14:46:45 -0400

The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish. -- posted by ~Rita~

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

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, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Lisa's Salsa

Mon, 18 Aug 2008 19:02:52 -0400

Great bold flavor! We like our salsa hot, so I usually add more peppers. -- posted by Mrs. Wright

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

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 he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Rhubarb Relish

Fri, 19 Sep 2008 21:36:57 -0400

From Company's Coming. Try with meats, especially hamburgers and hot dogs. -- posted by Suzie_Q

Sweet and Sour Sauce

Fri, 19 Sep 2008 21:37:04 -0400

From Company's Coming. This can be canned or frozen. -- posted by Suzie_Q

Apricot Syrup

Fri, 19 Sep 2008 21:37:37 -0400

From Company's Coming. Great on pancakes and ice cream. -- posted by Suzie_Q

Blueberry Sauce

Fri, 19 Sep 2008 21:38:17 -0400

From Company's Coming. Great on pancakes or ice cream! -- posted by Suzie_Q

Carrot Relish

Fri, 19 Sep 2008 22:49:16 -0400

From Company's Coming. Great on hot dogs. -- posted by Suzie_Q

Prairie Relish

Fri, 19 Sep 2008 22:49:31 -0400

From Company's Coming. Great with meats. -- posted by Suzie_Q

Cauli-Cuke Relish

Fri, 19 Sep 2008 22:49:54 -0400

From Company's Coming -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Apple Relish

Sat, 20 Sep 2008 00:56:52 -0400

From Company's Coming. Great with pork. -- posted by Suzie_Q

Big Batch Salsa (For Canning)

Tue, 30 Sep 2008 16:36:40 -0400

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts. -- posted by CindyMarie

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Tomatillo Sauce

Sun, 09 Aug 2009 21:49:13 -0400

This sauce has many uses. One easy and elegant suggestion is to pair it with a soft cheese such as Brie or cream cheese. Just pour over cheese and serve with tortilla or other chips. This recipe uses bottle lemon juice so that it is suitable for canning using the hot water bath method. It stores in a cool place for up to a year. Store in refrigerator once opened. Adapted from "Well-Preserved," by Eugenia Bone. -- posted by Ice Cool Kitty

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Salsa Made Just the Way I Like It

Wed, 19 Aug 2009 14:16:40 -0400

One of the women selling vegetables at the farmer's market gave me this recipe. I don't think I will ever buy another jar of salsa again. This is a lot of work but definitely worth making. I use a variety of bell peppers colors: red, yellow, orange & green. Make sure you wear gloves to seed the jalapeno peppers. If you like your salsa hot, sneak some jalapeno seeds into the salsa. Please note, I guessed at the number of servings this recipe makes. If you are counting your calories, don't believe what you read. If you like a sweeter salsa, you can add a tablespoon of brown sugar to the recipe. -- posted by QueenBee49444

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Pasta Sauce for Canning

Tue, 01 Sep 2009 14:01:08 -0400

This is an all purpose pasta sauce my family makes every summer and ennoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time. -- posted by Bridget Elaine

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Dried Chili Salsa

Wed, 13 Jan 2010 10:36:31 -0500

This is a great recipe for any chili base. It is Hot. As it should be ;-) -- posted by DiB's

Big Batch Dulce De Leche

Tue, 26 Jan 2010 09:05:20 -0500

I love this recipe because you can prepare several cans of dulce de leche at once and they keep for months in the cupboard ready to use at a moment's notice. Also there is no stirring while it's cooking. The first time I made it I admit I was nervous boiling unopened cans of sweetened condensed milk but it worked perfectly but BE SURE TO KEEP THE WATER LEVEL WELL ABOVE THE CANS while they are simmering for 3 hours. The water pressure from all sides of the cans keep them from blowing up and meanwhile the condensed milk inside cooks like it would in a pressure cooker and it turns into caramel. -- posted by Ronalynne

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