Tag Archives: canning

Chili Garlic and Ginger Dipping Sauce

6 Jun

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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

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Old School Ketchup Recipe

21 May

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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

Raspberry Jam

14 May

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RASPBERRY JAM

Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Bruschetta in a Jar

13 May

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Bruschetta in a Jar

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, peeled, cored plum tomatoes

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipes from Ball.
Picture from Branappetit.

Dehydrating Habaneros And Other Awesome Peppers

7 May

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First things first…go get gloves. Ive done this so many times trust me, don’t forget to wear your gloves and Still wash hand and keep away from small children. Habaneros and other hot peppers can seriously burn your skin.

The method i use for drying habanero peppers is to use a dehydrator. A dehydrator encloses the habanero peppers and dries them anywhere from 9-12 hours in low, soft heat. You can find dehydrators in stores or online ranging from $30 – 3,000.

The heat level of chile peppers is measured by a system developed by William Scoville in the early 1900s, and the Habanero tops the scale. Habanero peppers are among the hottest members of the chilli pepper family, typically clocking between 100,000 and 350,000 Scoville units, a widely recognized measure of chilli heat. By comparison, original recipe Tabasco sauce has between 7,000 and 8,000 Scoville units.

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There’s some alternatives you can use if you don’t have a dehydrator on hand. You can put them in an oven on low heat 190-200 degrees for about 12 hours give or take.

You could also String them together and hang outside in the sun or a sunny window to dry for a couple days.

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For all peppers and dehydrating processes make sure to always clean your peppers.

DEHYDRATING in a Deyhydrator.

1 – Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.

2 – Arrange the peppers on a wire rack so there is space between the fruit for air to circulate. Wait till fully dry from cleaning.

3 – place them on your Dehydrator trays single layers and almost touching. Stack the trays and dehydrate rotating the trays every few hours.

RONATA TIP: Always use your Deyhydrator outdoors when doing hot peppers, it will fill your entire house with what i like to call ” painful eye watering gas”. Holly Molly I won’t make that mistake again.

4 – After the peppers are dry store them in an air tight container. But don’t forget to wear gloves even when doing this step.

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FUN FACT: Another use for chile peppers, the experts say, is to detoxify raw oysters. Catsup doesn’t do anything, lemon and horseradish sauce work moderately well, but straight hot sauce from the bottle will kill the bacteria in one minute flat. So if you use mine…your in the clear. If you decide to take a chance on raw oysters, using hot sauce can’t hurt and will probably help.
Habanero madness for resource on scoville units.

SPICY DILLY BEANS

4 May

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Who doesn’t love dilly beans. And those of you who know me know I like it HOT.  These little suckers are so good. Forget Lay’s slogan “You just can’t have one”. It should be MY DILLY BEANS slogan. Here’s the recipe I’ve been using for a few years now, I have never had an issue. Basic and straight forward. For more heat add more hot peppers to each jar.

Green Beans – enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1/2-1 Habanero or hot pepper of choice. Cut in half.
1/4tsp hot pepper flakes

Wash beans – snap off ends and snap (break or cut) to jar length.

Add sprig of dill weed or head of dill and 1 garlic clove to each jar. Also add 1/4 tea. red pepper flakes and if your like me, go ahead and cut a Habanero in half unseeded and toss that in too.

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Pack each jar with beans length ways.

RONATA NOTE: pack as tight as possible because during processing they float to the top so if you don’t get enough in there the bottom will look kinda funny. But don’t worry your beans are still fine.

Combine – vinegar, water, salt. Bring to a boil.

Cover beans with pickling solution, leaving 1/4 inch head space.

Remove air bubbles with your utensil i use a butter knife.

Wipe rims clean and process according to water bath canning directions.

This makes 4 pints.

Process: pints and quarts process for 10 minutes

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Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Processing time
0-1000 ft 5 minutes
1001-6000 10 minutes
over 6000 15 minutes

All photos taken by Ronata Stapel.

Canning The Best Salsa EVER

2 May

304505_10150321901533407_1960965_n original Recipe from http://www.freshpreserving.com/home.aspx
All pictures taken by Ronata Stapel

Makes about 6 (16oz) pints or 12 (8oz) half pints
Traditional salsa with a kick! Use whatever type of chili peppers your family prefers.

                    You will need:

10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, Serrano or jalapeño (about 13 medium)
 1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16oz) pint or 12 (8oz) half pint glass preserving jars with lids and bands
Canner or large pot with rack and lid
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                    Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until read
y for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
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3.) LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed
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