Canning, Freezing, Preserving

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canning-freezing-preserving

Amish Pickle Relish

1 gallon ground cucumbers
1 pint ground onions
1 /2 cup salt
6 cups sugar
3 cups vinegar
1 cup water
3 teaspoons celery seed (optional)
3 teaspoons dry mustard (optional)
3 teaspoons turmeric

Take ground cucumbers and onions and add salt and mix well. Let set 3 hours then drain well.

Boil together water, vinegar, and sugar. Add celery seed, dry mustard, and turmeric.
Pour this over drained pickles and onions.
Put in pint jars and cold pack.

Doreen's Wonderful Canned Salsa

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green pepper
1 cup jalapeno pepper, chopped
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons pepper
1/4 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounces) can tomato sauce
1 (12 ounces) can tomato paste

Recipe
Mix all together and bring to a slow boil for 10 min.
Seal in jars and cook in hot water bath for 10 min.
The cumin in this make it hot so when I want a milder salsa I just omit the cumin.

Some of the reviews suggested the following:

Good Eats Bread & Butter Pickles- Alton Brown

1/2 onion, thin sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.

Good Eats Sweet Pickles- Alton Brown

1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1 pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spices

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil.
Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.

Hot Pepper Relish

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (can use bell pepper for less heat)
6-8 onions peeled (4 pounds)
1 Tblsp. canning or regular salt
boiling water
2 1/2 cup cider vinegar
2 1/2 cup sugar

Recipe
Put peppers and onions through food chopper, or chop in water in blender and drain.
Place in 6 qt. kettle. Add salt; cover with boiling water.
Let stand 10 mins.

Drain and discard liquid. Add vinegar and sugar to vegs. Bring to boil, simmer 20 mins.

Pepper-Onion Relish

2 quarts chopped sweet green peppers (10 medium)
2 quarts chopped sweet red peppers (10 medium)
1 1/2 cups chopped onions
1 1/2 cups sugar
4 teaspoons whole mixed pickling spices
4 teaspoons salt
2 each Hot red peppers
3 1/2 cups vinegar

Cover chopped vegetables with boiling water; let stand 5 minutes.
Drain; cover again with boiling water and let stand 10 minutes. Drain.
Tie spices and hot red peppers in a cheese-cloth bag. Add spice bag, sugar and salt to vinegar, simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to boiling.

Zucchini Salsa

10 cups zucchini, peeled & shredded
4 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1/4 cup pickling salt
1 tbl. pickling salt
2 tbl. dry mustard
1 tbl. garlic powder
1 tbl. cumin
2 cups white vinegar
1 cup brown sugar
2 tbl crushed red pepper flakes
1 tsp nutmeg
1 tsp black pepper
5 cups chopped ripe tomatoes
2 tbl. cornstarch
2 cans tomato paste

**If you want it "HOT" just add a dozen finely chopped jalapenos

Recipe

Strawberry Diabetic Jam -Refrigerator

1 C. Berries
3/4 C. Sugar-free strawberry pop
1 pk Strawberry sugar-free Jello
3 Packets Equal
Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved.
Stir in sweetener and pour in jars.
Seal and store in refrigerator.

Yield 1 1/4 cups.

You may use other fruits such as raspberries, peaches or cherries.

Sweet Onion Jam

6 md Sweet onions, sliced
4 Tblsp. Butter
2 tsp. Vegetable oil
1/2 tsp. Salt
1/3 C. Brown sugar

In heavy skillet, melt butter and vegetable oil. Add onions and saute until they are slightly brown. Season with salt.
Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved.
Put in jars and refrigerate until ready to serve.

May be heated again.
Serve with chicken or turkey.

Rhubarb-Strawberry Jam

5 C. diced rhubarb
1 C. sliced strawberries
3 C. sugar
1 (3 oz.) pkg. strawberry Jello

Put sugar in rhubarb and let stand for several hours or overnight. Add strawberries and boil for 5 minutes.
Remove from burner and add Jello. Stir until dissolved. Beat slightly with mixer.

Pour into jars and seal.

Zuccini Marmalade

6 C. sugar
6 C. peeled and grated zucchini
1 (20 oz.) can crushed pineapple
1 lb. box apricot or peach Jello,

Combine sugar, zucchini, and pineapple in large saucepan, bring to boil and boil for 20 minutes.
Turn off the heat and add Jello.
Pour into jars and seal.

Yield 4 pints.

Blackberry Syrup

6 C. mashed peaches
6 C. sugar
1 pkg. frozen blackberries, mashed
1 C. crushed pineapple, with juice
1 (8 oz.) jar maraschino cherries,
chopped (optional)

Cook these ingredients 20 minutes, then add: 2 (6 oz.) pkgs. blackberry jello

Bring to a good boil. Fill pint jars; seal.

Rhubarb Blueberry Jam

7 C. rhubarb, cut up
4 C. sugar
1 can blueberry pie mix

Boil 10 minutes. Take off fire and add: 2 sm. or 1 lg. pkg. raspberry Jello

Mix. Put in jars and seal.

Freezer Rhubarb Jam

1 C. water
5 C. chopped rhubarb
5 C. sugar

Boil until tender. Add 1 can blueberry pie filling. Cook for 7 to 8 minutes. Stir constantly.
Add 2 packages raspberry Jello. Pour into containers, let set out overnight.

Freeze.

Peach Preserves

12 lb. peaches, sliced
5 lb. sugar
1 pt. vinegar

Take peach seed out, but leave peelings on. Cut in slices. Place in pan, add sugar and vinegar. Cook until tender.
Pack in jars and seal.

NOTE: This can also be used for pie filling.

Apple Butter

This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.

4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 Tblsp. cider vinegar
5-1/3 Tblsp. lemon juice
2 tsp. cinnamon
2 tsp. allspice
1 tsp. ground cloves

Combine all ingredients in a slow cooker/Crock Pot or roasting pan.
Cover and cook 3 hours, stirring occasionally.
Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow
Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.

Old Fashioned Crockpot Apple Butter

14 cooking apples (Winesap)
2 1/2 C. sugar
1 C. apple juice
1 tbsp. cinnamon
1 tbsp. cloves
1 tsp. Allspice

Wash and core apples; cut in 1/4 pieces. Slightly grease crockpot, put in apples and apple juice.
Cook on high for 5 hours. Add other ingredients and cook for 6 hours on high.
Stir each hour.
Pack in 1/2 pint jars and seal.

Makes 5 (1/2 pint) jars.

Dutch Apple Pie Jam

1 lb tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1/2 teaspoon margarine or butter
1 pouch certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2 Cups.
Place in preserving kettle or Dutch oven with raisins,water, lemon juice,cinnamon and allspice.
Stir in sugars and margarine/butter.
Place kettle over high heat and sitr until it comes to a full boil. Boil hard for 1 minute, stirring constantly.

Barbeque Hot Peppers

1 Pint Oil
1 C. Vinegar
2 C. Sugar
1 Tbslp. Salt
12 oz. Tomato Paste
1 24 oz. Ketchup
2-3 Cloves garlic, chopped

Boil 10 Minutes.
Add 8 pints of clean, sliced peppers and cook an additional 3-5 minutes

Put in clean hot jars and seal (No Need to hot water bath)

Recipe compliments of Brian Miller :)

Barbeque Hot Peppers

1 Pint Oil
1 C. Vinegar
2 C. Sugar
1 Tbslp. Salt
12 oz. Tomato Paste
1 24 oz. Ketchup
2-3 Cloves garlic, chopped

Boil 10 Minutes.
Add 8 pints of clean, sliced peppers and cook an additional 3-5 minutes

Put in clean hot jats and seal (No Need to hot water bath)

Homemade Prego Spaghetti Sauce

4 T. Olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. Dried basil
2 tsp. Dried parsley
1 tsp. Ground black pepper
1 tsp. Dried oregano
2 tsp. Salt
7 cups chopped fresh from the garden tomatoes (or 56 oz. Canned crushed tomatos)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated Splenda

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown.
Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes.

Diabetic Strawberry Jam (Refrigerator)

1 C. Strawberries
3/4 C. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal

Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved. Stir in sweetener and pour in jars.
Seal and store in refrigerator.

Yield 1 1/4 cups.
You may use other fruits such as raspberries, peaches or cherries.

BBQ Sauce

40 oz. ketchup (I use Heinz)
1 cup corn syrup (I use light Kayro syrup)
1 cup molasses (I use Grandma's original)
1 onion finely minced
3/4 to 1 cup white vinegar (more or less depending on taste)
1/4 cup spicy brown mustard (I use Gulden's)
1 tbls Worcestershire sauce
1 tbls + course-ground black pepper

Instructions
1.Mix all ingredients in a large sauce pan; simmer about 30 minutes on stove top until sauce reduces and thickens.
Adjust seasonings to suit your taste.
2. Can:
3. Hot Water Bath-15-20 mins

Makes 3 pints

Homemade Blackberry Jam

5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

Homemade Blackberry Jam

5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

Italian Marinated Peppers

4 lbs firm peppers
1 cup bottled lemon juice
2 cups white vinegar (5 percent)
1 tbsp oregano leaves
1 tbsp dried basil flowers
1 cup olive
1/2 cup chopped onions
1 clove garlic, for each jar
2 tbsp minced fresh horseradish

Method
1. Select and wash your favorite sweet bell or hot peppers.

2. Small peppers can be left whole but should be flattened. Large peppers should be quartered. Slash 2 to 4 slits in each pepper.
Peel tough-skinned peppers by first heating in a gas flame, on the barbecue, or under the broiler until the skins separate from the flesh.

Making Apple Butter

Sunny Applesauce

9 lb apples,peeled cored & diced
6 oz orange juice concentrate
6 oz water
6 T sugar,or 3 TBSP fructose

Put everything in large (5 quart or larger crockpot), stir so that everything is thoroughly mixed and cook on low for 9-10 hours.
When done, taste. If you would like more sugar add while the applesauce is still hot. Mash with potato masher, or if you like puree
in blender.

Makes about 6 pints. Pack in sterilized pint jars and process in hot water bath for 15 minutes OR pack in freezer bags & freeze

Candied Jalapenos (Cowboy Candy)

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
Wearing gloves, remove the stems from all of the jalapeno peppers.
The easiest way to do this is to slice a small disc off of the stem-end
along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds.
Set aside.

Sweet Tomato Relish

5 quarts tomatoes, skinned and cored
1 quart onions, peeled and ground
1 quart apples, tart, peeled and ground
1 quart vinegar
4 quarts sugar
4 tablespoons salt
4 tablespoons mustard, dry
1 teaspoon cinnamon
1 teaspoon cloves, powdered
1 teaspoon allspice, powdered
1 teaspoon ginger, powdered

Get a big pot, really big, 10 quarts or bigger.
Mix ingredients together and simmer uncovered on low.

The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.