Tag Archives: BWB

Chili Garlic and Ginger Dipping Sauce

6 Jun

image
By Bev Dobson

9 cups vinegar

3 cups chopped chilli ( I used variety of red and green and yellow )

2 tsp granulated garlic

1 piece green ginger 2″ x1″ approx

skin and cores 3 apples

6 cups sugar

chop all chilli and ginger in food processor ,

place all ingredients except sugar in heavy non stick saucepan

put apple pieces in ball add to pan boil for 30 min add sugar,

bring to boil and simmer for 45 minutes ,remove ball and fill hot sterilized jars

and process in bwb for 10 min hold boil

Advertisements

Old School Ketchup Recipe

21 May

image
1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints

%d bloggers like this: