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Canning this weekend...need some inspiration. Tired of jam & tomatoes...any ideas?
- Thread starter traca
- Start date
cynupstateny
Well-known member
I do a Fiesta Corn relish with corn, peppers, onions, jalapeno, lime juice etc. If you want the
recipe I'll be happy to post it.
recipe I'll be happy to post it.
cynupstateny
Well-known member
I also have good ones for wine jellies, pickled beets, bar-b-q relish, catsup
and more. Whaddya feel like making?
and more. Whaddya feel like making?
cynupstateny
Well-known member
REC: Fiesta Corn Relish
5-6 large ears of fresh corn
1 hot yellow pepper, seeded and fine chopped
(I use jalapenos)
2 cloves garlic, minced
1 1/2 cups cider vinegar (I use lime juice- it's acceptable to do this with no danger)
1/2 cup granulated sugar
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped green onions
1 tsp. cumin
1 tsp. pickling salt
1/2 tsp freshly ground black pepper
2 tbsp. chopped fresh cilantro
Cook your corn and remove kernels from cob when cool. (One year I grilled the corn but I don't like it as well). Measure 4 cups into a large stainless steel or enamel saucepan.
Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onion, cumin, salt and black pepper to saucepan. (I mix all this stuff in a bowl ahead of time, then just dump the bowl in). Bring to a boil over high heat, reduce heat and boil gently uncovered for 20 min, Stir in cilantro and cook 2 more minutes. ( I took it off heat, stirred in the cilantro and put it in jars)
Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim. Process 15 min, for pints.
Makes 4 1/2 cups.
After ladling into canning jars I sometimes cover and cool the jars and freeze. No processing required if you have freezer space. I also add ALOT mor jalapeno 'cause we like it spicy.
This looks really pretty and will keep in the frige for quite a while after opening.
Source: The Complete Book of Small Batch Preserving
5-6 large ears of fresh corn
1 hot yellow pepper, seeded and fine chopped
(I use jalapenos)
2 cloves garlic, minced
1 1/2 cups cider vinegar (I use lime juice- it's acceptable to do this with no danger)
1/2 cup granulated sugar
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped green onions
1 tsp. cumin
1 tsp. pickling salt
1/2 tsp freshly ground black pepper
2 tbsp. chopped fresh cilantro
Cook your corn and remove kernels from cob when cool. (One year I grilled the corn but I don't like it as well). Measure 4 cups into a large stainless steel or enamel saucepan.
Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onion, cumin, salt and black pepper to saucepan. (I mix all this stuff in a bowl ahead of time, then just dump the bowl in). Bring to a boil over high heat, reduce heat and boil gently uncovered for 20 min, Stir in cilantro and cook 2 more minutes. ( I took it off heat, stirred in the cilantro and put it in jars)
Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim. Process 15 min, for pints.
Makes 4 1/2 cups.
After ladling into canning jars I sometimes cover and cool the jars and freeze. No processing required if you have freezer space. I also add ALOT mor jalapeno 'cause we like it spicy.
This looks really pretty and will keep in the frige for quite a while after opening.
Source: The Complete Book of Small Batch Preserving
agm_cape_cod
Well-known member
For two totally different ideas-Chinese Plum Sauce or Chili Sauce (a la Heinz)
CHINESE STYLE PLUM SAUCE ("Duck Sauce")
FROM-Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
More liquid and less fiery than Indian chutneys, to which it is closely related, this Chinese dip sauce is most often served with roast pork and spring rolls. If you have not had the opportunity to eat in a fine Chinese restaurant, you may have encountered only the sickly sweet, garlic ¬laden pink substance labeled "duck sauce" but bearing no resemblance whatsoever to the pungent, fruity real thing. Incidentally, you don't need to wait to cook a Chinese meal to savor this sauce; it may be served as you might a homemade chili sauce or a sweet and hot chutney.
3 or 4 medium large sweet red peppers
2 ½ pounds peaches or apricots, stoned and quartered (weight before preparation)
2 ½ pounds plums (preferably red), stoned and quartered (weight before preparation)
5 ½ cups cider vinegar.
2 ½ cups water
1 ½ cups granulated sugar
2 cups (packed) light brown sugar
½ cup light corn syrup ½ cup peeled, chopped fresh gingerroot
2 tablespoons coarse (kosher) salt
¼ cup mustard seeds, lightly toasted in a small skillet
1 medium onion, quartered
2 small hot fresh green peppers (about 2 inches long), or more if your taste runs to "hot," seeded and diced; or 3 dried hot red peppers (each about ½ inches long), *seeds removed, crumbled
4 to 6 large cloves garlic, minced
1 stick cinnamon
1. Place the sweet red peppers directly over a gas flame or under the broiler and keep turning them until the skin is burned almost black. Let stand for 5 minutes, then wrap in a plastic bag and let stand for 15 minutes. Quarter lengthwise; scrape off the skin and remove the seeds. Set the peppers aside.
2. Combine the peaches or apricots, plums, 3 cups of the vinegar, and the water in a large stainless steel or enameled kettle and simmer until soft, about 25 minutes. Remove from the heat and set aside.
3. In another stainless or enameled kettle, this one very large, com¬bine the remaining vinegar, sugars, and corn syrup and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, hot peppers, garlic, cinnamon sticks, and the skinned sweet peppers. Sim¬mer, covered, for 5 minutes, then uncover and simmer for 1 hour, stirring now and then. Remove the cinnamon stick.
4. Press the mixture through the coarse disc of a food mill (or use the medium disc you like a smoother sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (it will thicken more while cooling).
5. Following the Pointers on Preserving on pages 153 56, ladle the sauce into clean, hot half-pint or pint jars, leaving ½-inch headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.
6. Put the jars on a rack in a deep kettle half full of boiling water and add enough boiling water to cover the lids by 2 inches. Bring to a hard boil, cover the pot and boil (process) for 10 minutes for half-pints and 15 minutes for pints.
7. Remove the jars from the boiling water and let cool. Allow the sauce to mellow in the jars for at least 2 weeks, better a month, before serving.
CHINESE STYLE PLUM SAUCE ("Duck Sauce")
FROM-Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
More liquid and less fiery than Indian chutneys, to which it is closely related, this Chinese dip sauce is most often served with roast pork and spring rolls. If you have not had the opportunity to eat in a fine Chinese restaurant, you may have encountered only the sickly sweet, garlic ¬laden pink substance labeled "duck sauce" but bearing no resemblance whatsoever to the pungent, fruity real thing. Incidentally, you don't need to wait to cook a Chinese meal to savor this sauce; it may be served as you might a homemade chili sauce or a sweet and hot chutney.
3 or 4 medium large sweet red peppers
2 ½ pounds peaches or apricots, stoned and quartered (weight before preparation)
2 ½ pounds plums (preferably red), stoned and quartered (weight before preparation)
5 ½ cups cider vinegar.
2 ½ cups water
1 ½ cups granulated sugar
2 cups (packed) light brown sugar
½ cup light corn syrup ½ cup peeled, chopped fresh gingerroot
2 tablespoons coarse (kosher) salt
¼ cup mustard seeds, lightly toasted in a small skillet
1 medium onion, quartered
2 small hot fresh green peppers (about 2 inches long), or more if your taste runs to "hot," seeded and diced; or 3 dried hot red peppers (each about ½ inches long), *seeds removed, crumbled
4 to 6 large cloves garlic, minced
1 stick cinnamon
1. Place the sweet red peppers directly over a gas flame or under the broiler and keep turning them until the skin is burned almost black. Let stand for 5 minutes, then wrap in a plastic bag and let stand for 15 minutes. Quarter lengthwise; scrape off the skin and remove the seeds. Set the peppers aside.
2. Combine the peaches or apricots, plums, 3 cups of the vinegar, and the water in a large stainless steel or enameled kettle and simmer until soft, about 25 minutes. Remove from the heat and set aside.
3. In another stainless or enameled kettle, this one very large, com¬bine the remaining vinegar, sugars, and corn syrup and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, hot peppers, garlic, cinnamon sticks, and the skinned sweet peppers. Sim¬mer, covered, for 5 minutes, then uncover and simmer for 1 hour, stirring now and then. Remove the cinnamon stick.
4. Press the mixture through the coarse disc of a food mill (or use the medium disc you like a smoother sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (it will thicken more while cooling).
5. Following the Pointers on Preserving on pages 153 56, ladle the sauce into clean, hot half-pint or pint jars, leaving ½-inch headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.
6. Put the jars on a rack in a deep kettle half full of boiling water and add enough boiling water to cover the lids by 2 inches. Bring to a hard boil, cover the pot and boil (process) for 10 minutes for half-pints and 15 minutes for pints.
7. Remove the jars from the boiling water and let cool. Allow the sauce to mellow in the jars for at least 2 weeks, better a month, before serving.
agm_cape_cod
Well-known member
Rec: Chili Sauce
Chile Sauce
FROM-Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
Chunky, thick, and spicy, this chili sauce is slightly “hot” rather sweet, vivid with the flavors of tomatoes, peppers, and onions. You’ll find it has more body than most commercial chili sauces, which are usually relatively smooth.
Makes 6 half-pints
3 quarts ripe Italian-style tomatoes (about 5 quarts whole tomatoes), peeled and any hard parts removed
1 ½ cups very finely chopped onion (about 2 medium onions), drained of surplus juice
1 ½ cups very finely chopped sweet red pepper (about 2 medium peppers), drained of surplus juice
½ cup water, if needed
2 cups distilled white vinegar
3 tablespoons (packed) dark brown sugar
3 tablespoons granulated sugar
5 tablespoons light corn syrup
2 tablespoons plus 1 teaspoon salt
1 dried hot red pepper *about 2 inches long), or more if a very “hot” sauce is preferred
1 clove garlic, peeled but left whole
1 ½ teaspoons mustard seeds
1 teaspoon whole cloves
2 teaspoons broken-up cinnamon sticks
1 ¼ teaspoon whole allspice berries
1 ½ teaspoon celery seed
¾ teaspoon whole black peppercorns
1. In a large stainless-steel or enameled pot, cook the tomatoes, onion, and sweet red pepper together until the onion is translucent, adding the ½ cup water if the tomatoes lack juiciness; stir occasionally.
2. Add the vinegar, sugars, corn syrup, and salt to the vegetables and continue to cook over medium-high heat, stirring occasionally, while you prepare the spice bag.
3. In a 6-inch square of doubled cheesecloth, loosely tie the hot red pepper, garlic, mustard seeds, cloves, cinnamon, allspice, celery seed, and peppercorns. Add the bag to the vegetables in the pot and continue to cook, stirring occasionally and pressing the spice bag against the side of the pot to help extract flavor. Cook until the sauce is considerably reduced, about 1 ½; should be chunky, not smooth.
4. Taste for spiciness, remembering that the flavor of the spices will continue to develop in the sauce during storage. If the flavor is acceptable, remove the spice bad, pressing it against the side of the pot (or in a sieve held over the pot) to extract all the juices. More salt, sugar, corn syrup or vinegar may be added at this point, according to taste.
5. Continue to cook the sauce, stirring it almost constantly and bewaring of splashy “plops,” until the sauce is thick enough to release no thin liquid when a spoonful is put upon a plate.
6. Following the Pointers on Preserving on pages 153 56, ladle the sauce into clean, hot half-pint or pint jars, leaving ½-inch headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.
7. Put the jars on a rack in a deep kettle half full of boiling water and add enough boiling water to cover the lids by 2 inches. Bring to a hard boil; cover the pot and boil (process) for 10 minutes for half-pints and 15 minutes for pints.
8. Remove the jars from the boiling water and let cool. Allow the sauce to mellow in the jars for at least 2 weeks, better a month, before serving.
Chile Sauce
FROM-Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
Chunky, thick, and spicy, this chili sauce is slightly “hot” rather sweet, vivid with the flavors of tomatoes, peppers, and onions. You’ll find it has more body than most commercial chili sauces, which are usually relatively smooth.
Makes 6 half-pints
3 quarts ripe Italian-style tomatoes (about 5 quarts whole tomatoes), peeled and any hard parts removed
1 ½ cups very finely chopped onion (about 2 medium onions), drained of surplus juice
1 ½ cups very finely chopped sweet red pepper (about 2 medium peppers), drained of surplus juice
½ cup water, if needed
2 cups distilled white vinegar
3 tablespoons (packed) dark brown sugar
3 tablespoons granulated sugar
5 tablespoons light corn syrup
2 tablespoons plus 1 teaspoon salt
1 dried hot red pepper *about 2 inches long), or more if a very “hot” sauce is preferred
1 clove garlic, peeled but left whole
1 ½ teaspoons mustard seeds
1 teaspoon whole cloves
2 teaspoons broken-up cinnamon sticks
1 ¼ teaspoon whole allspice berries
1 ½ teaspoon celery seed
¾ teaspoon whole black peppercorns
1. In a large stainless-steel or enameled pot, cook the tomatoes, onion, and sweet red pepper together until the onion is translucent, adding the ½ cup water if the tomatoes lack juiciness; stir occasionally.
2. Add the vinegar, sugars, corn syrup, and salt to the vegetables and continue to cook over medium-high heat, stirring occasionally, while you prepare the spice bag.
3. In a 6-inch square of doubled cheesecloth, loosely tie the hot red pepper, garlic, mustard seeds, cloves, cinnamon, allspice, celery seed, and peppercorns. Add the bag to the vegetables in the pot and continue to cook, stirring occasionally and pressing the spice bag against the side of the pot to help extract flavor. Cook until the sauce is considerably reduced, about 1 ½; should be chunky, not smooth.
4. Taste for spiciness, remembering that the flavor of the spices will continue to develop in the sauce during storage. If the flavor is acceptable, remove the spice bad, pressing it against the side of the pot (or in a sieve held over the pot) to extract all the juices. More salt, sugar, corn syrup or vinegar may be added at this point, according to taste.
5. Continue to cook the sauce, stirring it almost constantly and bewaring of splashy “plops,” until the sauce is thick enough to release no thin liquid when a spoonful is put upon a plate.
6. Following the Pointers on Preserving on pages 153 56, ladle the sauce into clean, hot half-pint or pint jars, leaving ½-inch headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.
7. Put the jars on a rack in a deep kettle half full of boiling water and add enough boiling water to cover the lids by 2 inches. Bring to a hard boil; cover the pot and boil (process) for 10 minutes for half-pints and 15 minutes for pints.
8. Remove the jars from the boiling water and let cool. Allow the sauce to mellow in the jars for at least 2 weeks, better a month, before serving.
Traca, I linked a recipe at #7675 for a watermelon pickle that doesn't require canning. Check it out
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646400
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646400
This is what we're making for sure: Apricot - Jalapeno Jelly
It was originally given to me by Pat from No. Cal., but it looks like it was around the old swap for a while. Not sure who the original sharer was.
We made this last year and it was such a hit...great to give as gifts and also wonderful to have on hand for an easy, last minute appetizer. Spicy and sweet, it's just delicious.
Here's the recipe...(and probably a good candidate for T&T):
Apricot-Jalapeno Jelly
1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
4 Drops Red Food Coloring -- optional
Put jalapenos, red pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining.
Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quart). Bring to a boil Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin and food coloring if using it.
Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.
Serving Ideas : With grilled meats or on crackers with cream cheese.
Source: Judy/MA and Marc Schermerhorn/Seattle
NOTES : Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos,depending on your taste and heat preference. Serranos will make it
hotter; roasted peeled New Mexico chilies will tame it down.
It was originally given to me by Pat from No. Cal., but it looks like it was around the old swap for a while. Not sure who the original sharer was.
We made this last year and it was such a hit...great to give as gifts and also wonderful to have on hand for an easy, last minute appetizer. Spicy and sweet, it's just delicious.
Here's the recipe...(and probably a good candidate for T&T):
Apricot-Jalapeno Jelly
1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
4 Drops Red Food Coloring -- optional
Put jalapenos, red pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining.
Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quart). Bring to a boil Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin and food coloring if using it.
Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.
Serving Ideas : With grilled meats or on crackers with cream cheese.
Source: Judy/MA and Marc Schermerhorn/Seattle
NOTES : Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos,depending on your taste and heat preference. Serranos will make it
hotter; roasted peeled New Mexico chilies will tame it down.
agm_cape_cod
Well-known member
I use it for spareribs, chinese roast pork or any other meats that need a pick-me-up. (nt)
It's an ingredient in one of my favorite salad dressings: Julia's Sweet and Sour Vinaigrette
http://www.finerkitchens.com/swap/forum1/28495_REC_Warm_Pork_Tenderloin_Salad_with_bitter_greens_and_sweet-and-sour_dressing
http://www.finerkitchens.com/swap/forum1/28495_REC_Warm_Pork_Tenderloin_Salad_with_bitter_greens_and_sweet-and-sour_dressing