1 (1/4 ounce) package Kool-Aid, any flavor
1 (1 3/4 ounce) package sure-jell pectin
3 cups granulated sugar
3 cups water
Directions:
1
Mix water, Sure-Jell and Kool-Aid together.
2
Bring to a boil, stirring constantly.
3
Stir in sugar.
4
Stir and bring to a full rolling boil that cannot be stirred down.
5
Boil for 1 minute, stirring constantly.
6
Remove from heat.
7
Quickly skim off foam with a large metal spoon.
8
Pour into jelly glasses and seal.
9
Hot water bath for 20 minutes.
10
If you want to try to make it sugar free I think it would work, just make sure to get the sugar free pectin (sure gel) otherwise it will not set. If I try it anytime soon, I will post and let you know how it turns out.
Read more: http://www.food.com/recipe/kool-aid-jelly-77602#ixzz1c0TB6VMa
Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts
Thursday, October 27, 2011
Hot Pepper Mustard
1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
Peppers as follows
36 large banana peppers or 40 medium banana peppers or 50 small banana peppers
Directions:
1
Seed and chop peppers. (I use a food processor to chop the peppers tiny).
2
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
3
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
4
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0SESFEZ
Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0S79EUR
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
Peppers as follows
36 large banana peppers or 40 medium banana peppers or 50 small banana peppers
Directions:
1
Seed and chop peppers. (I use a food processor to chop the peppers tiny).
2
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
3
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
4
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0SESFEZ
Read more: http://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562#ixzz1c0S79EUR
Bottled Rotel Tomatoes
1 gallon tomato, peeled & quartered
1 large onion, finely chopped
3 bell peppers, finely chopped
1/2 cup white vinegar
2 tablespoons canning salt
10 jalapeno peppers, chopped (for hot, or 7 for med. or mild use 4)
1 1/2 cups sugar
Directions:
1
Put all ingredients in large enamel pot.
2
Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally.
3
Pour into sterilized pints. Seal and process in boiling water bath 5 minutes.
Read more: http://www.food.com/recipe/home-canned-rotel-substitute-copycat-clone-homemade-125816#ixzz1c0Ro2NK1
1 large onion, finely chopped
3 bell peppers, finely chopped
1/2 cup white vinegar
2 tablespoons canning salt
10 jalapeno peppers, chopped (for hot, or 7 for med. or mild use 4)
1 1/2 cups sugar
Directions:
1
Put all ingredients in large enamel pot.
2
Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally.
3
Pour into sterilized pints. Seal and process in boiling water bath 5 minutes.
Read more: http://www.food.com/recipe/home-canned-rotel-substitute-copycat-clone-homemade-125816#ixzz1c0Ro2NK1
Bottled Apple Pie Filling
7 quarts peeled sliced cooking apples
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
10 cups water
3 tablespoons lemon juice
Read more: http://www.food.com/recipe/apple-pie-in-a-jar-57234#ixzz1c0NGwvpb
Directions:
1
Peel and slice apples.
2
Fill quart jars with apples leaving 1 inch head space.
3
Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
4
Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
5
Cook until thick.
6
Add lemon juice.
7
Pour syrup over apples in jar, leaving 1/2 inch headspace.
8
Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
9
Place the lids on and screw the rings down just finger tight.
10
Process 20 minutes in hot water bath.
Read more: http://www.food.com/recipe/apple-pie-in-a-jar-57234#ixzz1c0N4C0Yc
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
10 cups water
3 tablespoons lemon juice
Read more: http://www.food.com/recipe/apple-pie-in-a-jar-57234#ixzz1c0NGwvpb
Directions:
1
Peel and slice apples.
2
Fill quart jars with apples leaving 1 inch head space.
3
Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
4
Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
5
Cook until thick.
6
Add lemon juice.
7
Pour syrup over apples in jar, leaving 1/2 inch headspace.
8
Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
9
Place the lids on and screw the rings down just finger tight.
10
Process 20 minutes in hot water bath.
Read more: http://www.food.com/recipe/apple-pie-in-a-jar-57234#ixzz1c0N4C0Yc
Peach Salsa
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Directions:
1
Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2
Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3
Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4
In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5
Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6
Adjust seasonings to taste.
7
Add more cayenne pepper if you desire a spicier taste.
8
Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9
Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10
Re-adjust the headspace to 1/4 inch.
11
Wipe jar rim to remove any stickiness.
12
Center lid on top of jar; apply screw band just until finger tight.
13
Place jars in a hot bath in a canner and process for 10 minutes.
14
Remove jars and place on a towel, then cover with another towel to cool slowly.
15
Jars are sealed when the lids pop and are curved down, (concave).
16
Label jars and store in a cool, dark place.
17
NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Directions:
1
Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2
Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3
Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4
In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5
Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6
Adjust seasonings to taste.
7
Add more cayenne pepper if you desire a spicier taste.
8
Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9
Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10
Re-adjust the headspace to 1/4 inch.
11
Wipe jar rim to remove any stickiness.
12
Center lid on top of jar; apply screw band just until finger tight.
13
Place jars in a hot bath in a canner and process for 10 minutes.
14
Remove jars and place on a towel, then cover with another towel to cool slowly.
15
Jars are sealed when the lids pop and are curved down, (concave).
16
Label jars and store in a cool, dark place.
17
NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
Wonderful Salsa
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Directions:
1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pint
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Directions:
1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pint
Saturday, March 13, 2010
Jalapeno Jelly
1 ½ cups finely chopped green or red bell peppers
½ cup seeded and finely chopped jalapeno chilies
1 ½ cups cider vinegar
1 large onion, finely chopped
6 and 1/3 cups sugar
few drops of green or red food coloring
2 packages Certo
½ teaspoon butter or margarine (to reduce foaming)
1- Combine peppers, vinegar, onion and sugar in a large saucepan. Heat to boiling and cook 10 minutes stirring constantly.
2- Strain through cheese cloth.
3- Add food coloring and Certo.
4- Bring to a boil. Boil for 5 minutes.
5- Pour into sterilized jars.
6- Water bath for at least 10 minutes.
Serve over a block of cream cheese. Eat with crackers.
Makes 6 cups
½ cup seeded and finely chopped jalapeno chilies
1 ½ cups cider vinegar
1 large onion, finely chopped
6 and 1/3 cups sugar
few drops of green or red food coloring
2 packages Certo
½ teaspoon butter or margarine (to reduce foaming)
1- Combine peppers, vinegar, onion and sugar in a large saucepan. Heat to boiling and cook 10 minutes stirring constantly.
2- Strain through cheese cloth.
3- Add food coloring and Certo.
4- Bring to a boil. Boil for 5 minutes.
5- Pour into sterilized jars.
6- Water bath for at least 10 minutes.
Serve over a block of cream cheese. Eat with crackers.
Makes 6 cups
Bottled Pizza Sauce
25-28 tomatoes
2 large onions
4 cloves garlic, minced
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon cracked pepper
!-3 Tablespoons sugar
2 Tablespoons parsley, chopped (I use dried)
1 Tablespoon oregano
1 Tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
½ teaspoon summer savory (I can’t ever find this, so I don’t use it)
yield: 4-5 pints
1- Peel and puree the tomatoes
2- Mince the onion and garlic. (Garlic is super easy to peel if you microwave the individual cloves for 10-15 seconds. Then cut off the ends and it peels like a dream.)
3- Put olive oil in deep pan and sauté the onions and garlic until transparent, add the tomato puree and the rest of the ingredients. Stir well to blend and cook on low until mixture is reduced by 1/2, stirring occasionally.
I let it cook all day, then let it sit all night uncovered, then heat it back up in the a.m. and let it cook about 3-4 hours again. ( I hope this is safe). Then it is the consistency I like for canning. I have also let it cook down, then put it in the crock pot overnight on the lowest temp available. Then heat it back to boiling in the a.m. before bottling.
4- When sauce is done and nicely thickened, ladle into hot pint size jars. Hot water bath for at least 30 minutes.
I got this recipe from www.recipezaar.com
2 large onions
4 cloves garlic, minced
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon cracked pepper
!-3 Tablespoons sugar
2 Tablespoons parsley, chopped (I use dried)
1 Tablespoon oregano
1 Tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
½ teaspoon summer savory (I can’t ever find this, so I don’t use it)
yield: 4-5 pints
1- Peel and puree the tomatoes
2- Mince the onion and garlic. (Garlic is super easy to peel if you microwave the individual cloves for 10-15 seconds. Then cut off the ends and it peels like a dream.)
3- Put olive oil in deep pan and sauté the onions and garlic until transparent, add the tomato puree and the rest of the ingredients. Stir well to blend and cook on low until mixture is reduced by 1/2, stirring occasionally.
I let it cook all day, then let it sit all night uncovered, then heat it back up in the a.m. and let it cook about 3-4 hours again. ( I hope this is safe). Then it is the consistency I like for canning. I have also let it cook down, then put it in the crock pot overnight on the lowest temp available. Then heat it back to boiling in the a.m. before bottling.
4- When sauce is done and nicely thickened, ladle into hot pint size jars. Hot water bath for at least 30 minutes.
I got this recipe from www.recipezaar.com
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