Recipezaar: Preparation,Canning recipes

Pickled Prunes

Mon, 09 Mar 2009 12:44:57 -0400

Go ahead and laugh. But these are GOOD! The recipe is from the Farm Journal Freezing & Canning Cookbook. I made them a couple of weeks ago during a snow storm. We tried them today and they are really good. -- posted by Maryland Jim

Tomato Relish, Aussie Style

Wed, 11 Mar 2009 01:58:56 -0400

This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff. -- posted by mummamills

My Mil's Mustard Pickles (Like Piccalilli) for Canning

Wed, 11 Mar 2009 02:01:37 -0400

I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed. -- posted by Scotland

Habanero Jalapeno Pepper Jelly

Mon, 16 Mar 2009 15:32:36 -0400

A combination of recipes. -- posted by mary winecoff

Mixed Berry Winter Jam

Thu, 02 Apr 2009 11:56:27 -0400

This is a really good jam to make when you can't buy berries in season. I came up with this recipe when somebody (DH) left the door ajar on our upright freezer and the 2 kg bag of berries thawed out. I wasnt blessed with time so I made this simple mixed berry jam with a hint of lemon and tangerine. Ill be searching for recipes where I can include it as an ingredient. That is if my friends and family leave me any extra jars! -- posted by thats*classic

Figs in Brandy

Mon, 06 Apr 2009 21:55:58 -0400

This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning. -- posted by mary winecoff

Kumquat Marmalade

Wed, 15 Apr 2009 01:59:53 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Mango Jam

Tue, 28 Apr 2009 01:52:51 -0400

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.) -- posted by Saeriu

Wildly Pink Pickled Red Onions

Wed, 29 Apr 2009 12:23:05 -0400

Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure. -- posted by Buster's friend

Pickled Cabbage and Peppers

Mon, 04 May 2009 14:42:45 -0400

This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive. -- posted by dianegrapegrower

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

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

Caramelized Apple Marmalade With Thyme

Mon, 01 Jun 2009 00:07:14 -0400

This is delicious. It has a delicate flavor--not tasteless, just delicate!--and looks nice. I boil caramel longer, so apples acquire a stronger caramel taste. Servings are a guess. (Source: Preserving the Taste, Edon Waycott) -- posted by MillaKette

Fresh Fig Marmalade

Tue, 02 Jun 2009 16:52:24 -0400

This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous. -- posted by EggHeaven

Strawberry Raspberry Lime Marmalade

Thu, 04 Jun 2009 10:22:05 -0400

This is a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package. -- posted by Erin K. Brown

Not Branston Pickle Relish (Easy and Delicious!)

Mon, 08 Jun 2009 02:06:58 -0400

I was drowning in zucchini last year and after looking at several of the Branston pickle recipes here, I came up with a pickle relish of my own. This recipe is in ratio form and can easily be doubled, tripled, or quadrupled. I often make it in a small batch and put it in the fridge where it keeps well for weeks at a time. It is awesome on sandwiches and meats (as a vegetarian, I love it on a veggie and cheese sandwich). I have also given it as gifts. Let me know if you like it too. -- posted by Honeywine

Zucchini Pineapple (Faux Pineapple) U S D A

Mon, 08 Jun 2009 17:14:05 -0400

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time. -- posted by Molly53

Spiced Pickled Strawberries

Wed, 10 Jun 2009 15:43:28 -0400

An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time. -- posted by Molly53

Old South Cucumber Lime Pickles

Sat, 20 Jun 2009 01:35:34 -0400

These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P -- posted by 2SpiceItUp

Gramdma Ruth's Hot Tamales

Tue, 23 Jun 2009 11:32:32 -0400

Once thought to have been taken to the grave with her, my father stumbled upon her recipe long after my grandmothers passing. The Best Hot Tamales in the world as far as i'm concerned! I love the things! You must try them for yourself ! -- posted by Chef Teer

Mom's Cucumber Relish

Mon, 29 Jun 2009 11:15:15 -0400

Nothing to be said except this is one excellent recipe for relish!! This may take you longer than stated. -- posted by Chill

Small Batch Blackberry Jam

Sun, 12 Jul 2009 09:40:22 -0400

I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves. -- posted by mary winecoff

Caramel Apple Jam

Sun, 12 Jul 2009 09:41:45 -0400

Who doesn't love caramel apples? This jam would make a wonderful gift. Five cups of applesauce can be substituted for the cooked and sieved apples in this recipe. This recipe is from Linda Ziedrich's The Joy of Jams, Jellies, and other Sweet Preserves. -- posted by mary winecoff

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

Borage Jelly

Thu, 16 Jul 2009 14:22:00 -0400

For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches. -- posted by ~Rita~

Yellow Tomato-Pineapple Preserves

Fri, 17 Jul 2009 02:20:14 -0400

These preserves do not gel at all, they are very syrupy. Try these as a glaze for chicken or on pork or chicken sandwiches. Posted by request. From The Joy of Jams, Jellies and other Sweet Preserves. -- posted by mary winecoff

Peach Plum Jam

Tue, 21 Jul 2009 12:50:16 -0400

I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!! -- posted by *Z*

Wild Huckleberry Jam

Thu, 23 Jul 2009 01:54:31 -0400

A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department. -- posted by Chef #412115

Summer Canning

Fri, 31 Jul 2009 12:25:25 -0400

Peach & Tomato Salsa

Sun, 09 Aug 2009 21:27:05 -0400

This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches! -- posted by Preschool Chef

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

Summer Berry Jam (No Pectin)

Tue, 11 Aug 2009 10:49:39 -0400

This is a great way to use up left over berries or fruit from the summer. Keep a little bit of summer time in a jar for those ridiculously cold and snowy days! Jams without pectin take a bit longer to thicken up but the amount of sugar is greatly reduced. -- posted by Chef #812122

Apricot Pineapple Marmalade

Tue, 11 Aug 2009 12:07:13 -0400

An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons. -- posted by Ronalynne

Pickled Corn

Wed, 12 Aug 2009 10:29:04 -0400

In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time) -- posted by bshemyshua

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~

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Grandma Rosie's Pickled Asparagus

Mon, 17 Aug 2009 03:39:55 -0400

Spring time in a jar!!! -- posted by Hotcooking_21

Green Tomato Chutney for Canning

Tue, 18 Aug 2009 03:29:24 -0400

This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop. -- posted by Deb Wolf

Salsa Verde--canning Recipe

Tue, 18 Aug 2009 13:43:31 -0400

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe. -- posted by DiB's

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~

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Refrigerator Dill Pickle Spears

Tue, 25 Aug 2009 02:51:19 -0400

I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time) -- posted by bshemyshua

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Cantaloupe Relish

Mon, 31 Aug 2009 02:42:08 -0400

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. -- posted by Molly53

Apple - Pumpkin Butter

Mon, 31 Aug 2009 11:36:36 -0400

Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge. -- posted by Chabear01

Blueberry Lavender Pie Filling for Canning

Mon, 31 Aug 2009 11:36:50 -0400

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store. -- posted by PDXChef

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

Pineapple Green Chile Marmalade

Tue, 01 Sep 2009 13:15:26 -0400

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside. -- posted by Buster's friend

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

Ozark Canned Okra

Tue, 01 Sep 2009 14:36:50 -0400

This Okra recipe is awsome and simple at the same time. It was given to me by a co-worker who told me to follow the directions and I couldn't help but succeed. She was correct! Prepare it any way you want after canning. Fried, boiled, baked or other. I prefer mine fried of course. -- posted by Chef Crazy Horse

Ken's Pickled Beets

Wed, 02 Sep 2009 14:26:08 -0400

I like my pickled beets a little less sweet than most recipes I have found so I came up with this one. It is a combination of several different pickled beet recipes I have and I like how the beets came out after sitting a month or so. That gave the flavors time to mingle. -- posted by Bonnie Young's Nephew

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Fresh Homemade Salsa for Canning

Fri, 04 Sep 2009 14:37:41 -0400

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve. -- posted by KKleinRN

Home Canned Cuban Black Beans

Tue, 08 Sep 2009 11:04:06 -0400

This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think. -- posted by gahboo

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~

Peach Cardamom Jam

Mon, 14 Sep 2009 15:19:04 -0400

Thanks to the reduced amount of sugar, it tastes extremely peachy, but with a smooth little kick. It makes a nice thick jam, that goes great on challah or a croissant. -- posted by Natalia - St Louis

Bread & Butter Peppers

Mon, 14 Sep 2009 17:12:39 -0400

Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. Chef #1391468 I do think you could find these peppers all year round (at least in AZ) and that is why I posted them here. This recipe took the grand prize for that issue. -- posted by WiGal

Pear Brandy Butter

Mon, 14 Sep 2009 18:36:05 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Raspberry Pear Butter

Mon, 14 Sep 2009 18:36:16 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Corn Vegetable Relish

Mon, 14 Sep 2009 18:41:55 -0400

From my food preservation group. -- posted by dicentra

Ginger Pear Jam

Mon, 14 Sep 2009 18:50:16 -0400

From my food preservation group files. -- posted by dicentra

Rosy Corn Relish

Tue, 15 Sep 2009 11:32:33 -0400

It is a very old family recipe for a corn relish. Does not have any pickling spices so very different then the usual corn relish. -- posted by Chef #1384190

Refrigerator Dilled Green Beans

Wed, 16 Sep 2009 17:00:42 -0400

4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands -- posted by dicentra

Pear and Chocolate Jam

Thu, 17 Sep 2009 10:33:39 -0400

Simply amazing. I thought having a jam texture with chocolate would be weird, but it definitely isn't! The blend of pear and chocolate taste amazing! I can't wait to share this with my family for christmas! I found this recipe on Grouprecipes.com and had to share when I saw there was nothing on here like this. Thanks Aurore! -- posted by Mhauck

Fiery Salsa

Thu, 17 Sep 2009 14:43:16 -0400

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes. -- posted by Susan Dillard

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Simply Sweet Pickles (No Processing Required)

Tue, 22 Sep 2009 13:43:32 -0400

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting. -- posted by Jan Marie

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Peach and Fig Preserves

Tue, 22 Sep 2009 14:32:53 -0400

This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish. -- posted by ~Rita~

Canned Corn

Thu, 24 Sep 2009 14:39:20 -0400

Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! -- posted by Axe

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

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~

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

Strawberry Vanilla Jam

Mon, 05 Oct 2009 17:15:25 -0400

I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time. -- posted by Coppercloud

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

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

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Sandwich/Burger Dills

Fri, 09 Oct 2009 16:55:47 -0400

This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining. -- posted by 2hot2handle

Torshi Lite - Pickled Eggplants

Mon, 12 Oct 2009 17:28:50 -0400

Different kind of pickles coming from Iran. -- posted by littlemafia

Frozen Canned Fresh Corn

Mon, 12 Oct 2009 17:51:35 -0400

When the corn crop is good, I make sure to can as much of it as I can. I'm spoiled, because this is the only "canned" corn I will eat. If you can't have the fresh stuff, this serves as a close second. I freeze it in quart sized freezer bags and stock pile it in the deep freeze. This way, I get fresh corn all year long. -- posted by quirkycook

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Canning Pumpkin

Tue, 20 Oct 2009 17:27:26 -0400

Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us. -- posted by Madeline R.

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

Caramel Apple Pie Filling (Oamc)

Mon, 26 Oct 2009 18:15:03 -0400

This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long. -- posted by UrbanDesiMommy

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

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~

Pomegranate Mountain Dew Jelly

Fri, 06 Nov 2009 17:26:53 -0500

This is a fun jelly that combines the taste of pomegranate juice and mountain dew soda. This is a great tasting cocktail, but even more surprising and great tasting as a jelly. I created this recipe because I had just a bit of pomegranate juice left from my pomegranate jelly making, and mountain dew because I wanted to try the mountain dew recipe listed on the site. -- posted by Whitney Donohue

Apple Pie Filling With Clear Jel

Mon, 09 Nov 2009 11:45:14 -0500

From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed. -- posted by dianegrapegrower

Gahboo's Bread and Butter Pickles

Tue, 17 Nov 2009 21:54:21 -0500

A traditional bread and butter pickle recipe. More on the sweet, and "un-spicy" or "un-tangy" side. More sweet than tart. -- posted by gahboo

Gahboo's Corn Relish

Wed, 18 Nov 2009 08:18:57 -0500

Mellows significantly after a few months. Improves with age. -- posted by gahboo

Spiced Red Cabbage

Wed, 18 Nov 2009 14:28:41 -0500

Pickled red Cabbage. -- posted by gahboo