from the kitchen of Jewal
makes 7 quarts
6 qts sliced peaches (can put in 1 gallon water with 6-500 milligrams vitamin C tablets, drain)
7 C sugar
2 C plus 3 T Clear Jel A (found at Kitchen Kneads in Ogden or other Health food stores)
5 1/4 C cold water
1 3/4 C bottled lemon juice
1 T cinnamon or almond extract (opt)
Combine sugar, Jel A and cold water. Stir over medium heat until thick and bubbly. Add lemon juice and boil 1 minute, stirring constantly and add cinnamon/almond. Add sliced, drained peaches and continue cooking for 3 minutes. Fill jars and process for 45 minutes.
Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts
Thursday, September 12, 2013
Monday, August 23, 2010
Hot Pepper Jelly
from the kitchen of Stephanie
This jelly is great over cream cheese and served with crackers or tortilla chips. So yummy!
2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender. Combine peppers, vinegar and sugar in large pan. Bring to full boil for 8-9 minutes, stirring constantly. Remove from heat, add pectin. Mix well and return to heat. Boil for 2 more minutes. remove from heat. Ladle into jars. Process for 5 minutes. Makes 3-4 pints.
This jelly is great over cream cheese and served with crackers or tortilla chips. So yummy!
2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender. Combine peppers, vinegar and sugar in large pan. Bring to full boil for 8-9 minutes, stirring constantly. Remove from heat, add pectin. Mix well and return to heat. Boil for 2 more minutes. remove from heat. Ladle into jars. Process for 5 minutes. Makes 3-4 pints.
Thursday, March 25, 2010
Bottled Deer, Elk or any wild meat
from the kitchen of Kae
Remove all fat and bone.
Cut in cubes (stewing meat size)
Brown about 15 minutes, salt and pepper.
In quart jar place 1/3 of an onion and 1 or 2 bouillon cubes.
Fill with browned meat.
Add boiling water to neck of jar.
Process in pressure cooker. (I do it outside on the propane stove, so the house doesn’t smell)
After it’s on your shelves, it only requires heating to be ready to eat.
Use in soup, stew, beef stroganoff, or thickened to gravy over potatoes or rice.
Deer never tasted so good ! !
Remove all fat and bone.
Cut in cubes (stewing meat size)
Brown about 15 minutes, salt and pepper.
In quart jar place 1/3 of an onion and 1 or 2 bouillon cubes.
Fill with browned meat.
Add boiling water to neck of jar.
Process in pressure cooker. (I do it outside on the propane stove, so the house doesn’t smell)
After it’s on your shelves, it only requires heating to be ready to eat.
Use in soup, stew, beef stroganoff, or thickened to gravy over potatoes or rice.
Deer never tasted so good ! !
Thursday, October 29, 2009
Apple Pie Filling
If you missed the Apple Pie Filling class that Syd taught here is the delicious recipe!
It is very quick and easy! And oh so yummy!
from the kitchen of Syd
9 C water
3 1/2 C sugar
Bring to a boil.
In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice
Add to sugar/water mixture and cook until clear.
Slice apples and place in quart jars. Pour syrup over and process for 25 minutes. Makes 6 quarts.
It is very quick and easy! And oh so yummy!
from the kitchen of Syd
9 C water
3 1/2 C sugar
Bring to a boil.
In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice
Add to sugar/water mixture and cook until clear.
Slice apples and place in quart jars. Pour syrup over and process for 25 minutes. Makes 6 quarts.
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