Brooke's Apple Pie Filling
5 1/2 cups sugar
1 cup cornstarch
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon ground cloves
5 cups apple juice or cider
3/4 cup lemon juice
6-7 pounds apples, peeled, cored and sliced
Put all ingredients, but apples and lemon juice in a big pot. Cook until the mixture is boiling and thick. Remove from heat and add lemon juice. Stir well. Fill clean jars with cut apples. Leave a 1 inch space from top. Pour syrup over apples, leaving a ½ inch space. Put on lids and process for 30 minutes. Yields 6 quarts.
Fruit Syrups
5 cups pureèd fruit (strain seeds out if desired)
6 cups sugar
1/4 cup lemon or lime juice (not for the berry syrups)
1/4 teaspoon butter
Puree fruit in a food processor or blender until it's liquid. Strain out seeds and pulp if you want. Don't forget to blanch skins off peaches and apricots. Bring fruit and sugar (and lemon juice for peach or apricot syrups) mixture to a full, rolling boil in large pot. Boil for one full minute, stirring constantly. While boiling add ¼ teaspoon butter to reduce foaming. Remove from heat. Ladle syrup immediately into bottles, prepare lids and screw rims on tightly. Set in canning pot and cover tops of bottles with 1 inch of water. Process for 15 minutes. Remove from water. Allow to cool. Make sure lids are sealed and store in a cool place. Suggested fruits: peach, apricot, strawberry, raspberry, blackberry or cherry.
Grandpa Blakesley's Frozen Raspberry Jam
2 cups mashed raspberries
4 cups sugar
1 2 oz. box pectin
1 cup water
Mix raspberries with sugar in a large bowl. Let is stand for 20 minutes, stirring occasionally. Meanwhile, mix pectin and water together; bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Add pectin to berry mixture; stir 2 minutes. Pour into containers and cover tightly. Let stand 24-48 hours at room temperature then place in freezer to store.
Pear Marmalade
2 1/2 cups fresh pear puree
1 8 oz. can crushed pineapple
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon shaved orange peel
1 2 oz. box pectin
5 1/2 cups sugar
Mix all ingredients except sugar in large pot. Bring to a full, rolling boil over high heat, stirring constantly. Stir in sugar and return to a boil. Boil one more minute, stirring constantly. Remove from heat; skim foam. Ladle into freezer containers. Put on lids and let it sit at room temperature for 24 hours. Put in freezer and freeze for up to a year.
Nacho Jalapeno Rings
Good for nachos and so much more - hot dogs, hamburgers, grilled cheese, macaroni and cheese, pizza, tacos, etc.
2 pounds jalapeno peppers, sliced into rings
6 cups vinegar
2 cups water
3 cloves garlic, minced
Place pepper rings into jars, pretty much to the top of the jar, just before the rim starts. Combine vinegar, water and garlic in a large sauce pot. Bring to a boil, reduce heat and allow to simmer five minutes. Ladle hot pickling liquid over peppers, leaving 1/4 inch headspace. Prepare lids and rims as directed on the lid box. Place tightly on jars with the tops wiped clean. Process twenty minutes in a boiling water steam bath. Allow to cool on the counter before putting away.
Refrigerator Pickles
These are so good! We love to fill a shelf in the downstairs fridge with these tasty bites and use them for hot dogs and panini! They stay very crunchy and taste so good.
1 small hot pepper (per jar)
1 large garlic clove, minced
1 white onion, chopped in six pieces (1 section per jar)
1/8 teaspoon crushed red pepper (per jar)
1 teaspoon dried dill
6 pounds pickling cucumbers
1/2 cup canning salt
5 cups white vinegar
3 cups water
Place the hot pepper, garlic, onion wedge, crushed red pepper flakes and dill into the bottoms of 6-7 pint-sized jars. Cut the cucumbers into spears and place them tightly into the jars as well. Bring salt, vinegar and water to a boil. Pour liquid over pickle spears. Cover tightly and store in the refrigerator for 3-6 months. Really you should leave them be for a week or so before using them so the flavors can blend, so wait if you can.
Sweet and Spicy Summer Garden Salsa
This is a staple in our pantry. We make it all summer then eat it all winter!
24 medium tomatoes, peedled and chopped
2 large onions, coarsely chopped
5 cloves garlic, minced
6 large jalapeno pepper minced
1 tablespoon cumin
2 tablespoons olive oil
3/4 cup vinegar
2 teaspoons salt
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
2 tablespoons dried cilantro
2 tablespoon dried oregano
1 32 oz. bottle of ketchup
Blanch the tomatoes and remove the skin; chop them into large pieces as you place them into your very large saucepan. Add remaining ingredients and stir well. Bring to a boil, then cook down over low heat for 4 hours. Ladle into clean bottles and process for 20 minutes. Makes approximately 8 pints.
Dilly Jalapeno Green Beans
Beans that taste like pickles - strangely good!
1 1 dried dill
4 large garlic clove, minced
1 large jalapeno pepper, halved
1/2 small onion
6-7 pounds green beans, trimmed
7 1/2 cups water
7 1/2 cups vinegar
3/4 cup canning salt
Fill jars with dill, garlic, jalapeno and onion. Place beans in last, tall ways. You can squeeze them in fairly tightly. Bring Water, vinegar, and salt to a boil. Pour over jars, leaving 1/2" headspace. Heat lids, secure rims. Process 15 - 20 minutes for quart-sized jars. Makes seven quarts.
Vicky's Old Fashioned Homemade Pickles
4 cups white vinegar
4 cups water
1 cup pickling salt
1 large clove of garlic, minced (per jar)
1/8 teaspoon alum (per jar)
1 pinch crushed red pepper flakes (per jar)
1 teaspoon dill (per jar)
Wash, clean and put cucumbers into 1 or 2 large containers. Soak overnight in a salt water solution. In the morning, remove cucumbers and rinse in clean water. Mix vinegar, water and pickling salt and bring to a boil. Into clean canning jar, put the garlic, alum and dill. Then put in 5 to 7 cucumbers into each jar. Cover the cucumbers with boiling brine, put on hot lids and rings and immediately process in steam canner for 5 minutes. Let sit for 3 to 6 months for best flavor.
No comments:
Post a Comment