|
| |
| Jams, Jellies & Preserves |
| Blend all ingredients
till smooth in blender. Simmer, uncovered, 45 min. |
| Apples | 1 |
| lb, skinned and cored |
| Apple Sections, Spiced | Serves |
| Core apples and slice each into 6 slices. Bring sugar, vinegar, cinnamon and cloves to boil. Reduce heat and simmer 5 min. Add
apples slices and cook 3 min or until tender but not mushy. Remove from heat. Add food coloring and stir. Pour into 4 half pint jars and
seal. |
| Apples | 4 |
| large tart red, unpeeled |
| Roast beets at 350
till done (1.5 hrs). Rub peel off and slice thin. Mix vinegar w sugar and toss w lots of fresh mint. Pour over beets. |
Carambola Sweet Relish
Wash and thinly slice fruit, taking care to remove seeds. Cover w vinegar
and allow to stand overnight. Drain off vinegar. Combine fruit w sugar and salt.
Add cloves, Cook gently to the consistency of preserves. Allow to stand
overnight. and reheat mix to boiling. Pack into hot pint jars. Makes 5 pts
Carambola (Star Fruit) 8 c thinly sliced
Cloves 1 tsp ground
Nutmeg 0.5 tsp
Salt 0.5 tsp
Sugar 4 c
Vinegar 1.5 c
Corn Relish
| Combine sugar, flour,
turmeric and salt in kettle; stir in vinegar and vegetables. Heat slowly to boiling; cook, stirring often, 10 min, until
mixture thickens. Ladle into hot sterilized jars; seal. |
| Cabbage | 2 |
| c finely shredded |
| Peppers, Red | 2 |
| medium, chopped |
Cucumber Pickles--Quick
Cut cucumber crosswise into 1/8" thick slices, then toss w salt and let
stand 15 min. Rinse, drain, and pat dry. Whisk together remaining
ingredients until sugar is dissolved. Stir in cucumber and let stand at
least 15 min.
Cucumber 2 English
Salt 2 tsp Kosher
Vinegar 0.5 c cider
Mustard 1 T dry
Dill 1 T chopped fresh
Brown Sugar 0.33 c |
Dill
Pickles, Kosher
Combine sugar, salt, vinegar and water. Tie spices in cheesecloth
bag; add to vinegar mix; simmer 15 min. Pack cucumbers into hot jars,
leaving 1/4" space; put a sprig of dill and 1 garlic clove, 1 bay leaf,
1/2 tsp mustard seed, and 1 piece hot red pepper in each pint. Heat
brine to boiling. Pour boiling hot mix over cucumbers. Adjust caps.
Process.
Sugar 0.75 c
Salt 0.5 c
Vinegar 1 qt
Water 1 qt
Pickling Spices 3 T
Cucumber 30 -40
Dill
Cucumber Chips
Sprinkle salt over cucumber slices; mix thoroughly. Let stand 3
hours; drain thoroughly. Combine turmeric, 3 c vinegar and 1 qt water;
bring to boiling and pour over cucumbers. Let stand until cool; drain
(Taste cucumbers; if too salty, rinse thoroughly, drain) Add white sugar
to 1 qt vinegar and 1 c water. Tie spices in cheesecloth bag. Add to
vinegar mix and simmer 15 min; pour over cucumbers. Let stand 12-24
hours in cool place. Remove spice bag. Drain syrup into kettle; add
brown sugar and heat to boiling. Add cucumbers; simmer 10 min. Pack hot
cucumbers into sterilized jars, leaving 1/8" head space. Add alum to
syrup and heat to boiling. Pour syrup, boiling hot, over cucumbers.
Adjust caps and process.
Salt 0.5 c
Cucumber 24 "thin, 4-5"",in 1/8"" slices"
Turmeric 1 T
Vinegar 3 c
Water 1 qt
Sugar 2 c
Vinaigrette 1 qt
Water 1 c
Mustard Seeds 1 T
Cloves 1 tsp
Ginger 1 piece root
Cinnamon 2 sticks
Brown Sugar 2 c light, packed
Alum 1 tsp
Cucumber Sandwich Pickles
Sprinkle salt over cucumbers; add 2 qts water and let stand 2-3
hours. Drain thoroughly. Combine 3 c vinegar and 3 c water; bring to
boiling. Add cucumbers; simmer about 8 min. (Cucumbers should not become
soft) Drain well, discarding liquid. Combine 2 c vinegar and 1 c water w
remaining ingredients; simmer 10 min. remove from heat; add drained
cucumbers. Cover and let stand 2 days in a cool place. Bring to boil and
pack, boiling hot, into sterilized jars, leaving 1/8" head space. Adjust
caps and process.
Salt 0.5 c
Cucumber 6 c medium, sliced long way
Water 2 qt
Vinegar 3 c
Water 3 c
Vinegar 2 c
Water 1 c
Sugar 1 c
Brown Sugar 1 c light, packed
Mustard Seeds 0.5 tsp
Celery Seeds 0.5 tsp
Turmeric 0.5 tsp
Dilly Beans
Blanch beans 1 min; plunge into ice water. Pack into jars. Bring remaining
ingredients to boil. Pour over beans. Refrigerate 2 weeks to develop flavor.
Beans, Green 2 lb
trimmed
Cayenne Pepper 1 tsp
Dill 4 heads
Garlic 4 cloves
Vinegar 2.5 c |
Eggplant,
Italian Marinated
|
Toss eggplant w
salt and drain in colander set over a bowl, covered, at room temp 4 hours.
Discard liquid. Gently squeeze handsfuls of eggplant to remove excess
liquid. Bring vinegar and water to boil in 3- to 4- qt nonreactive pan.
Add eggplant and boil, stirring occasionally, until tender, about 5 min.
Take out w slotted spoon and simmer beans in liquid 5 min. Drain in
colander. Set over bowl and continue to drain, covered and chilled, 2
hours more. Discard liquid. Squeeze, then pat dry w paper towels. Stir w
remaining ingredients. Transfer to jar and top w enough oil to cover.
Marinate at least 4 hours. |
|
Eggplant |
1 |
|
1/5 lb. peeled and
cut tp 3"x .25 |
Eggplant
Relish--Pot Le Jaune
Serves
|
Roast eggplant
and peppers in 475 degree oven for 30-40 min or until skins turn dark and
eggplant is quite soft. Cool and peel. Remove core and seeds from peppers.
Finely chop peppers and eggplant. In bowl, combine vegetables and
remaining ingredients. |
|
Onion |
3 |
|
T, finely
chopped |
|
Garlic |
3 |
|
cloves, finely
chopped |
|
Put mushrooms w
liquid into blender. Add remaining ingredients except paste. Blend until
smooth (30 sec). Pour into saucepan and stir in tomato paste. Cover and
bring to boil; simmer 10-15 min. Serve w scrambled eggs, cold meat, etc.
Refrigerate. Makes 2 c |
Onion Relish, Snappy
Combine all ingredients except sour cream in medium saucepan over med-hi
heat. Bring to boil. Reduce heat to med-lo and cook 15-20 min until most of
liquid evaporates, stirring occasionally. Stir in sour cream. Serve with grilled
sausage.
|
Ingredient |
Quantity |
Comments |
|
Onion |
1.5 |
c diced |
|
Vinaigrette |
0.25 |
c balsamic |
|
Water |
0.25 |
c |
|
Brown Sugar |
2 |
T lite |
|
Sage |
0.5 |
tsp |
|
Sour Cream |
1 |
T |
Onion (Red) Marmalade
Melt butter
in a 2.5 - 3 qt. heavy saucepan over moderate heat, then cook onions, uncovered,
stirring occasionally, until softened, about 8 min. Stir in vinegar,
honey, salt and pepper and cook, covered, over low heat, stirring occasionally,
until onions are meltingly tender, 1.5-2 hours. Serve at room temp. (Can
be frozen up to 1 month--room temp to serve)
|
Butter |
.25 |
c |
|
Onions |
1 |
lb red (2
medium), halved lengthwise, very thinly sliced lengthwise |
|
Vinegar |
.25 |
c red-wine |
|
Honey |
2 |
T mild |
|
Salt |
.25 |
tsp |
|
Pepper |
.125 |
tsp |
Pickles,
Cucumber
|
Peel cucs and
slice 1/4" thick. Put in large bowl w onions and salt. Cover and let
stand overnight; drain. Bring vinegar and sugar to rolling boil in large
kettle. Mix remaining ingredients and add enough water to make a smooth
paste. Stir into vinegar mix, bring to boil and add vegetables. Bring to
full rolling boil, stirring occasionally. Pack in 8 sterilized pint jars
to within 1/2" of top and seal. |
|
Cucumber |
12 |
|
large, pickling |
|
Brown Sugar |
1.5 |
|
c packed light |
|
Brown Sugar |
1 |
|
c packed dark |
Pickles: Kosher
Double Dill
Toss cucumbers with salt in colander over bowl. Let stand 1 hour. Discard
liquid. Tie peppercorns, dill weed, garlic and 1/2 c fresh dill in cheesecloth
bag. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low
and add cucumbers. Cover and cook until cucs turn dull olive, about 5 min.
Discard bag. Transfer cucs and liquid to glass bowl; add ice, and stir until
melted. Stir in remaining 1T fresh dill. Refrigerate, uncovered, at least 1 hour
before serving (Can be kept refrigerated up to 2 weeks)
Cucumber 1 lb pickling,
sliced lengthwise
Dill 0.5 c plus 1T fresh chopped
Dill 1 T dried
Garlic 6 cloves, smashed
Ice 0.33 c chopped
Pepper 1 T black corns
Salt 1 T Kosher
Vinegar 1.5 c white |
Pickles,
Mixed Sweet
|
Break
cauliflower in flowerets; cook in small amount of unsalted water 5 min;
drain. Combine remaining ingredients and bring to boil. Add cauliflower;
simmer 2 min. Pack in 6 hot sterilized pint jars to within 1/2" of
top; seal. |
|
Peppers, Red |
2 |
|
sweet in strips |
|
Pepper, Green |
2 |
|
in strips |
|
Caramelize onion
in olive oil. Add remaining ingredients, except thyme, and cook. Remove
from heat and stir in thyme. Makes 1 c. |
|
Tomato |
4 |
|
Roma, seeded
& coarsely chopped |
|
Tomato
Relish--Uncooked |
Serves |
|
Mix. Cover &
refrigerate. Keeps 2-3 weeks. |
|
Tomato |
8 |
|
c chopped,
peeled & seeded |
|
Pepper, Green |
1 |
|
c chopped |
|
Gently rinse
petals in running water. Place in blender w juice and 3/4 c water. Blend
to form smooth puree and set aside. In small saucepan, combine sugar,
pectin and 3/4 c water. Place over high heat and boil 1 min. Add to violet
puree and blend 1 min. Pour into clean, dry jars, cover and store in
refrigerator. |
|
Watermelon
Rind Pickles |
Serves |
|
Trim dark skin
and pink flesh from thick rind; cut in 1" pieces. Dissolve lime or
salt in 2 qts water and pour over rind. Let stand 2 hours if lime or 6
hours if salt. Drain; rinse and cover w cold water. Cook until just
tender; drain. Tie spices in cheesecloth bag. Combine spices w remaining
ingredients and simmer 10 min. Add rind and simmer until clear. Add
boiling water if syrup becomes too thick before rind is clear. Remove
spice bag. Pack, boiling hot, into sterilized jars, leaving 1/2" head
space. Adjust caps. Makes about 7 pints. |
|
Melon,
Watermelon |
4 |
|
qts rind |
|
Salt |
1 |
|
c or use 3T
slaked lime |
|
Wash and cut
unpeeled zucchini and peeled onions in very thin slices into crock. Cover
w water and add salt. Let stand 1 hr.; drain. Mix remaining ingredients
and bring to boil. Pour over zucchini and onion. Let stand 1 hour. Bring
to boil and cook 3 min. Pack in 3 hot sterilized jars to within 1/2"
of top and seal. |
|