Recipe ingredients:

• 2 pounds fresh peaches, peeled
• 1 cup golden raisins
• 3/4 cup water, more if needed
• 1 1/2 tablespoons finely grated orange zest
• 2 tablespoons strained fresh lemon juice
• 3 cups granulated sugar
• 1/2 cup pecan halves or pecan pieces
• 3 tablespoons amaretto liqueur

 Recipe method:

• In a heavy non reactive saucepan combine raisins and water and let raisins soak until they plump.
• Cut peaches into halves or quarters and combine them with the plumped raisins and water.
• Add zest and heat mixture to simmering until very tender, about 15 minutes.
• Stir in orange and lemon juices and return to a boil.
• Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
• Test mixture: Put a spoonful on a chilled saucer and let it cool. When saucer is held on edge, the surface of the jam should wrinkle.
• Add the pecans and cook, stirring, about 5 minutes longer.
• Remove from heat and stir in the amaretto.
• Ladle into hot, clean canning jars, leaving 1/4 inch head space.
• Seal with new two piece lids according to manufacturer directions.
• Process for 10 minutes in a boiling water bath. Cool, label and store.
• This is best if allowed to mellow in the jars for two weeks before serving.

 Recipe ingredients:

• 3 to 4 large cucumbers, sliced
• 2 medium onions, thinly sliced
• 3 tablespoons minced fresh dill or 1 tablespoon dill weed
• 1 cup granulated sugar
• 1/2 cup vinegar
• 1/2 cup water
• 1 teaspoon salt

 Recipe method:

• In a bowl, combine cucumbers, onions and dill.
• In a saucepan, combine sugar, vinegar, water and salt.
• Bring to a boil. Pour over cucumber mixture.
• Cover and chill for 3 hours or overnight.

Tags: cucumber, slices, recipe, canning, recipes, cooking

 Recipe ingredients:

• 15 medium size apples
• 1 1/2 quarts cider
• 3 cups granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1/4 teaspoon nutmeg

 Recipe method:

• Wash and slice firm tart apples. No need to remove core, just seed and peel.
• Add cider and boil for 15 minutes or until apples are mushy.
• Press through sieve. It should be about 3 quarts pulp.
• Gently boil pulp for 1 hour or until it begins to thicken. Stir occasionally.
• Stir in spices and continue cooking slowly for 3 hours or until thickened. Stir frequently.
• Pour into hot sterilized jars. Leave 1/4 inch headspace. Seal.

Tags: apple, butter, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 quart apple cider
• 2/3 cup red hots candy
• 1, 1 3/4 ounces, package powdered fruit pectin
• 5 cups granulated sugar

 Recipe method:

• Place apple cider, red hots and pectin in a large kettle and bring to a full rolling boil.
• Add sugar. Return to a full rolling boil, stirring constantly.
• Boil for 1 minute. Remove from heat and skim off any foam.
• Pour into hot jars, leaving 1/4 inch headspace. Adjust caps.
• Process for 10 minutes in a boiling water bath.

Tags: apple, cider, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2/3 cup hot pepper (jalapeno, habanero), finely minced
• 2 1/2 cups apple juice
• 2 tablespoons vinegar
• 6 cups granulated sugar
• 1 package pectin
• 3/4 cup water
• Few drops green food coloring

 Recipe method:

• Mix first four ingredients.
• Boil pectin and water for one minute.
• Add green food coloring.
• Stir all together until sugar is entirely dissolved.
• Strain and pour immediately into sterilized jars.

Tags: apple, pepper, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• Apples, enough to fill 7, 1 quart, jars, peeled and sliced
• 4 1/4 cups granulated sugar
• 1 cup cornstarch
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 10 cups water
• 3 tablespoons lemon juice

 Recipe method:

• Mix sugar, cornstarch, nutmeg, cinnamon and salt.
• Add water, then cook until thick.
• Add lemon juice.
• Pour cooked mixture over the apples in the jars.
• Seal and process in hot water bath for 20 minutes.
• To make pie:
  • Add 1/2 cup sugar, if desired, to 1 quart of apple pie filling.
  • Place in unbaked pie shell, cover with top crust, then bake as usual.

Tags: apple, pie, filling, recipe, canning, recipes, cooking

 Recipe ingredients:

• 12 red bell peppers
• 12 green bell peppers
• 12 medium apples
• 6 onions
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 pint vinegar
• 1 pint sugar

 Recipe method:

• Grind coarsely peppers, apples and onions.
• Sprinkle salt generously.
• Cover with boiling water and let stand 1 hour.
• Drain well.
• Bring vinegar, sugar and spices to a boil.
• Add apple mixture and boil 10 minutes.
• Seal in clean hot jars.

Tags: apple, relish, recipe, canning, recipes, cooking

 Recipe ingredients:

• 4 cups unsweetened apple cider
• 6 tablespoons tequila
• 3 cups granulated sugar
• 2 1/2 tablespoons Sure-Jell Light pectin
• 1/2 teaspoon unsalted butter

 Recipe method:

• Prepare canning jars according to manufacturer directions.
• Pour cider and tequila into a large heavy saucepan.
• Place 2 tablespoons of the sugar in a small bowl.
• Stir in the Sure-Jell Light, mixing well.
• Add the Sure-Jell Light mixture and the butter to the cider.
• Bring the liquid to a full rolling boil over high heat, stirring constantly.
• Quickly stir in the remaining sugar and bring the mixture back to a full rolling boil again, continuing to stir.
• Boil 1 minute. Remove pan from the heat. Skim off any foam.
• Fill prepared jars to within 1/8 inch of their tops.
• Process them in a water bath according to the manufacturer directions, at least 10 minutes.
• The jelly may take several hours to set.

Tags: apple, tequila, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 cup cider vinegar
• 1 cup granulated sugar
• 12 apricots
• 2 red bell peppers
• 2 onions
• 1 garlic clove
• 1 orange
• 1 lemon
• 1/2 cup sliced candied ginger
• 1 teaspoon salt
• 1/2 cup raisins
• 1/2 cup whole blanched almonds
• 1 teaspoon ground ginger

 Recipe method:

• Pour 3/4 cup of the vinegar into a preserving pan.
• Add sugar. Stir over low heat until the sugar has completely dissolved.
• Increase the heat and bring the mixture to a boil. Simmer for 5 minutes.
• Halve, pit and chop apricots.
• Core, seed and chop bell peppers.
• Peel and chop onions and garlic.
• Finely chop the whole orange and lemon, including the peel and pitch.
• Finely chop the candied ginger.
• Add prepared fruits and vegetables to the vinegar mixture together with the candied ginger, salt and raisins.
• Simmer over medium heat, stirring frequently, for 30 minutes.
• Add almonds, ground ginger and remaining vinegar.
• Simmer for 30 minutes longer, stirring frequently, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilized jars and seal.
• Chutney generally keeps for up to 1 year if stored in a cool, dry and dark place.

Tags: apricot, almond, chutney, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1/2 cup jalapeno peppers, stems and seeds removed
• 1 large red bell pepper, stem and seeds removed
• 2 cups cider vinegar
• 1 1/2 cups dried apricots, chopped
• 6 cups granulated sugar
• 3 ounces liquid pectin
• 4 drops red food color, optional

 Recipe method:

• Put jalapenos, bell pepper and vinegar in blender.
• Puree until coarsely ground and small chunks remain.
• Combine apricots, sugar and jalapeno mixture in large saucepan.
• Bring to a boil. Boil rapidly for 5 minutes.
• Remove from heat. Skim off any foam that forms.
• Allow mixture to cool for 2 minutes.
• Mix in pectin and food coloring, if desired.
• Pour into sterilized jars and seal.
• Process in a boiling water bath for 10 minutes.

Tags: apricot, jalapeno, preserves, recipe, canning, recipes, cooking

 Recipe ingredients:

• Apricots, pitted and sliced
• Boiling water
• Lemon juice, optional
• Granulated sugar

 Recipe method:

• Measure prepared fruit into a large pot and add 1 cup boiling water to each quart of fruit.
• Simmer fruit in water until it is soft.
• Press fruit and water through a fine sieve or put through a food mill.
• Measure the nectar into a large pot, add sugar to taste and add 1 tablespoon lemon juice to each quart of nectar, if desired.
• Reheat to dissolve sugar.
• Pour into clean, hot jars, leaving 1/2 inch headspace. Seal.
• Use half pint or pint jars only.
• Process in boiling water bath 15 minutes.

Tags: apricot, nectar, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 pound habanero or jalapeno peppers
• 1 cup cider vinegar
• 1/2 cup apricot nectar
• 6 cups granulated sugar
• 1 package Certo
• 6 drops orange food coloring

 Recipe method:

• Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
• Bring the vinegar and sugar to a boil.
• Add the pepper and food coloring and bring to a boil for two minutes.
• Add the Certo and bring to a boil again.
• Strain through a dampened cheesecloth.
• Pour into jars and seal.

Tags: apricot, pepper, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1/2 cup fresh jalapeno peppers, stemmed and seeded, cut up
• 1 large red bell pepper, stemmed and seeded, cut up
• 2 cups apple cider vinegar
• 1 1/2 cups dried apricots, chopped
• 6 cups granulated sugar
• 1, 3 ounces, package liquid pectin
• 4 drops red food coloring, optional

 Recipe method:

• Put jalapenos, red bell pepper and vinegar in a blender of food processor.
• Puree or pulse until coarsely ground with some small chunks remaining.
• Combine apricots, sugar and pepper-vinegar mixture in a large saucepan, at least 6 quarts.
• Bring to a boil. Boil rapidly for 5 minutes.
• Remove from heat. Skim off any foam that forms.
• Allow mixture to cool for 2 minutes.
• Mix in pectin and food coloring if using it.
• Pour into sterilized jars, seal and cool.
• Process the jars in a water bath for 10 minutes.

Tags: apricot, jalapeno, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 6 large red bell peppers
• 2 tablespoons salt
• 1 cup cider vinegar
• 2 cups granulated sugar
• Red food coloring, optional

 Recipe method:

• Seed peppers and grind them coarsely.
• Put peppers in a large bowl.
• Add salt. Cover and let stand overnight.
• Drain off about half of the liquid, pour the peppers into a heavy saucepan and add the vinegar and sugar.
• Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally.
• Remove from heat and add red food coloring a few drops at a time to make the jam a bright red.
• Cool slightly, stirring occasionally, and spoon into sterilized jars.
• Store in a cool, dark place.

Tags: artillery, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 10 pounds fresh tomatoes
• 3 tablespoons oil
• 4 1/2 cups onions, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons oregano, crushed
• 2 bay leaves, crushed
• 1 tablespoon plain, non iodized, salt
• 1 tablespoon granulated sugar
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper, crushed
• 1 tablespoon dried parsley
• 1 tablespoon celery leaves, minced

 Recipe method:

• Peel, core and chop tomatoes.
• Combine with remaining ingredients in heavy saucepan.
• Simmer 2 hours stirring often until desired consistency.
• Pour into hot jars to 1/2 inch from top.
• Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
• Put on lids and bands.
• Place in water bath canner with at least 2 inches of hot water over tops of jars.
• Bring canner to gentle boil and process 30 minutes.
• At end of processing time, remove jars to draft free area to cool at least 12 hours.
• Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
• Label with date and store.

Tags: basic, canned, spaghetti, sauce, recipe, canning, recipes, cooking

 Recipe ingredients:

• 6 cups strained beet juice
• 1/2 cup lemon juice
• 2 packages Sure-Jell
• 8 cups granulated sugar
• 2 small boxes raspberry gelatin

 Recipe method:

• Put beet juice, lemon juice and Sure-Jell into a large pan.
• Boil for 1 minute, then add sugar and gelatin.
• Boil 5 to 6 minutes more, then pour into jelly glasses.
• Seal with melted paraffin.
• You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.

Tags: beet, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 envelopes unflavored gelatine
• 1 cup cold water
• 4 1/2 cups strawberries, sliced, or blueberries
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 2 to 3 tablespoons raspberry or orange liqueur, optional

 Recipe method:

• In large saucepan, sprinkle unflavored gelatine over cold water. Let stand 1 minute.
• Stir over low heat until gelatine is completely dissolved, about 5 minutes.
• Add strawberries, sugar and lemon juice.
• Bring to a boil, then simmer, stirring occasionally and crushing berries slightly, 10 minutes.
• Stir in liqueur and spoon into jars.
• Cool slightly before refrigerating.
• Chill until set, about 3 hours.
• Store up to 4 weeks in refrigerator or up to 1 year in freezer.

Tags: berry, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 quarts fresh blackberries, 1/4 of which are unripe
• 6 cups granulated sugar

 Recipe method:

• Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft.
• Run through a food mill to obtain juice and pulp.
• Measure out 4 cups of juice and pulp mixture and place in preserving pot. Bring to a boil.
• Add sugar and cook over moderate heat until candy thermometer reaches about 220 degrees F, about 30 minutes.
• Pour into jars and seal.
• Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making another batch of jam later.

Tags: blackberry, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 6 quarts fresh blackberries
• 7 cups granulated sugar, can make slight adjustments for tartness of berries
• 1 3/4 cups Clear Jel
• 1 teaspoon cinnamon
• 9 1/3 cups water
• 1/2 cup bottled lemon juice, this is for safety, do not decrease amount

 Recipe method:

• Select top quality, firm, ripe berries. Rinse berries and set aside.
• Measure lemon juice and set aside.
• Combine Clear Jel, sugar and cinnamon in a large saucepan.
• Add water and mix until smooth.
• Stirring during the thickening process is critical for a smooth end product.
• Heat, stirring mixture constantly until it bubbles.
• Quickly add lemon juice and boil 1 minute, stirring constantly. You may add more water at this point if you wish to have a berry topping instead of pie filling.
• Remove from heat and fold in berries.
• Fill 7 quart jars, leaving 1 to 1 1/2 inches of headspace.
• Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet.
• Each quart of pie filling will make an 8 or 9 inch pie.

Tags: blackberry, pie, filling, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 cups crushed peaches
• 2 cups red raspberries, crushed
• 1/4 cup lemon juice
• 7 cups granulated sugar
• 1 bottle liquid pectin
• Few drops almond extract

 Recipe method:

• To peeled, pitted and crushed peaches add 2 tablespoons lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 tablespoons lemon juice.
• Combine peaches and raspberries with sugar in heavy kettle.
• Mix well and bring to boiling. Boil hard 1 minute.
• Remove from heat and add pectin.
• Stir and skim. Add almond extract.
• Pour into hot jars.
• Process in boiling bath 10 minutes.

Tags: blushing, peach, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 22 large jalapenos, chopped
• 1 cup vinegar
• 1/4 cup water
• 32 ounces catsup
• 1/4 teaspoon garlic powder

 Recipe method:

• Mix hot peppers and vinegar. Stir.
• Add catsup and stir.
• Simmer for 15 minutes.
• Pour into sterilized jars or bottles.
• Seal or keep in refrigerator.

Tags: bottled, hell, recipe, canning, recipes, cooking

 Recipe ingredients:

• 3 1/2 pounds Bing cherries
• 2 cups granulated sugar
• 1 1/2 cups water
• 2 tablespoons lemon juice
• 1 1/4 cups brandy

 Recipe method:

• Rinse, stem and pit cherries.
• Combine sugar, water and lemon juice in saucepan.
• Heat to a boil, stirring to dissolve sugar.
• Pour 1/4 cup syrup into clean, hot jar.
• Fill jars with cherries.
• Add 1/4 cup brandy and more syrup as necessary to fill each jar, leaving 1/2 inch headspace. Seal.
• Process in a boiling water bath 20 minutes.

Tags: brandied, cherries, recipe, canning, recipes, cooking

 Recipe ingredients:

• 10 medium cucumbers
• 3 medium onions
• 1/4 cup salt
• 1 cup vinegar
• 1/2 teaspoon celery seed
• 1 cup water
• 1/2 teaspoon mustard seed
• 3/4 cup granulated sugar
• 1/4 teaspoon turmeric

 Recipe method:

• Cut cucumbers in thin slices.
• Slice onions.
• Combine cucumbers and onions.
• Add salt and let stand for 2 hours or overnight.
• Drain cucumbers and onions.
• Heat vinegar, water, celery seed, mustard seed, sugar and turmeric to boiling.
• Add cucumbers and onions.
• Boil slowly until cucumbers and onions are tender.
• Pack while hot in jars and process.

Tags: bread, butter, pickles, recipe, canning, recipes, cooking

 Recipe ingredients:

• 20 pounds pickling cucumbers, 3 to 6 inches long
• 3/4 cup whole mixed pickling spice
• 2 to 3 bunches fresh dill
• 2 1/2 cups vinegar
• 1 3/4 cups salt
• 2 1/2 gallons water

 Recipe method:

• For a strong garlic flavor, add 10 to 20 garlic cloves to the pickling brine. For a mild garlic flavor, add 1 garlic clove to each jar of pickles before processing.
• Cover cucumbers with cold water and wash thoroughly but gently.
• Remove blossom ends. Drain and wipe dry.
• Place half the pickling spice and a layer of dill in a 5 gallon crock or glass container.
• Fill the crock with cucumbers to within no more than 5 inches of the top.
• Place a layer of dill and the remaining pickling spice over the top of the cucumbers.
• Mix the vinegar, salt and water and pour it over the cucumbers.
• Cover the cucumbers with a heavy plate that fits inside the crock.
• Place a weight on the plate to keep the cucumbers submerged and completely covered with brine.
• Cover the crock loosely with a clean cloth.
• Keep the pickles at room temperature, ideally at 75 degrees F.
• In about 3 to 5 days scum will tart to form on the brine.
• Remove it daily with a metal spoon.
• Do not stir pickles. Always keep them completely submerged in brine.
• Add more brine as necessary, following the original proportions of vinegar to salt to water.
• After 3 weeks of fermentation, the dills will be ready to be put up in jars.
• At this point, the brine may be cloudy due to the development of yeast during the fermentation period.
• Strain the brine, or make a fresh brine of 1/3 cup salt and 4 cups vinegar to 1 gallon water.
• The strained brine makes a better pickle because its flavors have blended with the cucumbers and dill. Bring the brine to a boil.
• Pack the pickles, along with some of the dill from the crock, into clean, hot quart jars. Do not pack too tightly.
• Cover the pickles with hot brine, leaving 1/2 inch headspace. Seal.
• Process in boiling water bath 15 minutes.

Tags: brined, dill, pickles, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 cups prickly pear cactus, thinly sliced
• 1 1/2 dozen dates, stoned and cut into pieces
• Juice and grated rind of 1 orange
• 2 slices pineapple, thinly sliced
• 4 teaspoons lemon juice
• 1/2 cup pineapple juice
• 1 1/2 cups granulated sugar
• 1/3 cup walnuts, broken

 Recipe method:

• Cook slowly until of desired consistency.
• Five minutes before removing from heat, add nuts.

Tags: cactus, date, conserve, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 jar cheap dill chips, drained
• 3 cups granulated sugar
• 1/3 cup vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed

 Recipe method:

• Mix sugar, vinegar, celery seed and mustard seed.
• Add drained pickles.
• Stir until sugar is melted, then return to jar.

Tags: candied, dill, slices, recipe, canning, recipes, cooking

 Recipe ingredients:

• 3 jalapeno peppers
• 1 cup granulated sugar
• 2 cups water

 Recipe method:

• Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.
• Combine the sugar and water.
• Heat to make a simple syrup.
• Cook the jalapeno strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
• Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.

Tags: candied, jalapenos, recipe, canning, recipes, cooking

 Recipe ingredients:

• 7 cups apple juice
• 1 cup red cinnamon candies
• 8 cups granulated sugar
• 1 box Sure Jell Fruit Pectin
• 1/2 teaspoon butter or margarine

 Recipe method:

• Measure apple juice and cinnamon candies into 6 or 8 quart saucepan.
• Prepare jars by placing jars on a rack in a canner or large sauce pot of boiling water.
• The water should cover the jars by 1 to 2 inches.
• Cover the canner and bring water to a boil. Boil 10 minutes.
• Remove the jars from the canner.
• Let jars stand to cool. Check seals.
• Measure sugar into separate bowl.
• Stir fruit pectin into fruit juice in saucepan.
• Add butter. Bring mixture to full rolling boil on high heat, stirring constantly.
• Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads. Cover with two piece lids.
• Seal and put into a boiling water bath for 5 minutes.

Tags: candy, apple, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 5 pounds tomatoes, peeled and chopped
• 2 pounds fresh jalapenos, seeded and finely chopped
• 1 pound onions, chopped
• 6 cloves garlic, minced
• 3/4 cup white vinegar
• 2 teaspoons pickling/canning salt

 Recipe method:

• Place tomatoes, jalapenos, onion, garlic, vinegar and salt in a large pot.
• Heat to simmering and simmer 10 minutes.
• Pack into sterilized pint or half pint canning jars.
• Wipe jar rims clean with a damp cloth.
• Adjust lids and rings. Seal.
• Process for 15 minutes in a boiling water canner.

Tags: canned, salsa, recipe, canning, recipes, cooking

 Recipe ingredients:

• Cantaloupe, very ripe
• 3/4 pound granulated sugar per pound of cantaloupe
• 1/2 teaspoon each ginger, mace and cinnamon per each pound of cantaloupe

 Recipe method:

• Peel cantaloupe and remove the seeds.
• Weigh and chop very fine.
• Put sugar and cantaloupe into a kettle with a little water.
• Cook slowly until fruit can be mashed.
• Add remaining ingredients.
• Cook until thick.

Tags: cantaloupe, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 1/2 pounds peeled and diced cantaloupe
• 2 1/2 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1 peel of tangerine or orange

 Recipe method:

• Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.
• Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
• Bring to a boil over medium flame and boil for 5 minutes.
• Add diced cantaloupe, vanilla extract and peel.
• Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature.
• Pour into sterilized jars.
• Seal with wax and store in cool place.

Tags: cantaloupe, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 pound eggplant, cut into cubes
• 2 tablespoons olive oil
• 4 stalks celery, sliced
• 1 onion, sliced
• 8 ounces tomatoes, peeled and chopped
• 2 tablespoons capers
• 2 tablespoons pine nuts
• 1 tablespoon granulated sugar
• 1/2 cup red wine vinegar
• 1/4 cup large green olives
• Salt, to taste
• Pepper, to taste

 Recipe method:

• Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.
• Dry them thoroughly on paper towels.
• Hat plenty of olive oil in a pan and fry the eggplant until they are brown.
• Drain on paper towels.
• Fry celery in the same oil as the eggplant and, when brown, remove from the pan.
• Add onion and cook until soft.
• Add tomatoes and cook gently for 10 minutes.
• Add remaining ingredients, return the eggplant and celery to the pan and simmer another 5 minutes.
• You may can this or serve it cold after making.
• To can, pour into glass jars, seal and boil for 20 minutes.
• It will keep for months.

Tags: caponata, aubergine, salad, Italy, recipe, canning, recipes, cooking

 Recipe ingredients:

• 6 cups peeled and diced Granny Smith or Gala apples
• 1/2 cup water
• 1/2 teaspoon butter
• 1 package powdered fruit pectin
• 3 cups granulated sugar
• 2 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

 Recipe method:

• Mix apples, water and butter.
• Cook over low heat, stirring, until apples are soft, but not mushy.
• Stir in pectin.
• Bring to a full boil, stirring constantly.
• Add sugars, cinnamon and nutmeg.
• Return to rolling boil and continue to boil, stirring constantly for 1 minute.
• Remove from heat. Skim foam.
• Pour into hot jars leaving 1/4 inch headspace.
• Process in boiling water bath for 10 minutes.

Tags: caramel, apple, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 pound carrots
• 1 package Sure Jell Fruit Pectin
• 1 package orange Kool-Aid
• 5 cups granulated sugar

 Recipe method:

• Boil carrots until soft.
• Remove carrots and measure 3 1/2 cups of the juice in pan to make jelly.
• Boil juice for 1 minute.
• Add remaining ingredients and boil 5 minutes.
• Pour into jars and seal.
• Process for 5 minutes in a boiling water bath.

Tags: carrot, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 4 cups chopped raw carrots
• 3 cups granulated sugar
• Juice and grated rind of one lemon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon

 Recipe method:

• Combine all ingredients in a heavy bottomed pot and bring to a slow boil.
• Reduce heat to simmer and cook, stirring constantly, until thickened.
• Seal in sterilized 6 ounces jelly jars.

Tags: carrot, marmalade, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 gallon tomato juice
• 3 to 4 cups vinegar
• 3 cups granulated sugar
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon red cayenne pepper, optional
• 1 teaspoon cloves
• 4 teaspoons cinnamon

 Recipe method:

• Place in large heavy kettle.
• Tie cloves and cinnamon in a cloth bag and add to juice.
• Cook over high heat until mixture begins to boil.
• Lower heat, but keep boiling.
• Cook until consistency of catsup.
• Place in jars and seal.
• Bring to boil in a canner and process about 15 minutes.

Tags: catsup, recipe, canning, recipes, cooking

 Recipe ingredients:

• First day:
  • 2 gallons cucumbers, peeled and seeded
  • 2 cups lime
  • 8 1/2 quarts water
• Second day:
  • 1 cup vinegar
  • 1 small bottle red food color
  • 1 tablespoon alum
  • Water to cover
• Syrup:
  • 2 cups vinegar
  • 2 cups water
  • 5 cups granulated sugar
  • 8 cinnamon sticks
  • 1 package red hot candies

 Recipe method:

• First day:
  • Mix and soak first day ingredients above.
• Second day:
  • Drain and wash cucumbers.
  • Simmer the cucumbers in the second day ingredients above.
  • Simmer for 2 hours.
  • Drain and put into a larger container.
  • Make the syrup using syrup ingredients above and bring to a boil.
  • Pour over cucumbers and let stand overnight.
• Third day:
  • Drain and reheat syrup.
  • Pour over cucumbers and let stand overnight.
• Fourth day:
  • Reheat syrup and pour over cucumbers.
  • Let stand overnight.
• Fifth day:
  • Reheat syrup.
  • Put cucumbers in jars and pour syrup over.
  • Seal jars.

Tags: cinnamon, cucumber, pickles, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1/2 cup white mustard seeds
• 1/2 cup red wine
• 2/3 cup red wine vinegar
• 1/2 cup water
• 1/2 teaspoon ground allspice
• 1 teaspoon honey
• 1 1/2 teaspoons minced garlic
• 3 teaspoons kosher salt
• 2 bay leaves, finely crushed

 Recipe method:

• Combine mustard seed, wine and vinegar in a glass bowl. Let stand 4 hours.
• Place this mixture in a food processor or blender and add remaining ingredients.
• Process briefly to retain coarse texture.
• Place in upper part of double boiler and stir over simmering water 10 minutes or until mustard begins to thicken.
• Place in hot sterilized jars.
• Allow to cool. Cap and refrigerate.

Tags: coarse, ground, mustard, recipe, canning, recipes, cooking

 Recipe ingredients:

• 5 cups ground cucumber
• 3 cups ground onion
• 2 ground hot red peppers
• 2 ground sweet bell peppers
• 1 cup ground celery
• 3/4 cup salt
• 6 cups water
• 4 cups vinegar
• 3 cups granulated sugar
• 2 teaspoons mustard seed
• 2 tablespoons celery seed

 Recipe method:

• Mix salt and water and pour over vegetables.
• Let stand overnight.
• Drain well.
• Heat vinegar, sugar, mustard seed and celery seed to boiling.
• Add well drained vegetables and simmer 20 minutes.
• Pack into hot jars and seal.

Tags: Coney Island, relish, recipe, canning, recipes, cooking

 Recipe ingredients:

• 12 dried red corncobs
• 3 pints water
• 1 package powdered pectin
• 3 cups granulated sugar
• 1 tablespoon lemon juice

 Recipe method:

• Rinse cobs well. Break in half.
• Boil gently 30 minutes and strain the juice through a wet cloth.
• Measure to get 3 cups. If necessary, add water.
• Add the pectin and bring to a full rolling boil.
• Add sugar and heat to dissolve.
• Bring to a boil again, boil for at least a full minute or until it starts to jell, another minute or so.
• Skim. Pour into sterile glasses or jars and seal.
• It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.

Tags: corncob, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 22 to 25 medium size ears of corn, enough to make 10 cups of kernels
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 1/4 cups chopped celery
• 3/4 cup chopped onions
• 1 1/2 cups granulated sugar
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1 tablespoon salt
• 1 teaspoon celery seed
• 2 1/2 tablespoons mustard seed
• 1/2 teaspoon ground turmeric

 Recipe method:

• Cook ears of corn in boiling salted water for 3 to 5 minutes.
• Plunge into cold water. Drain corn.
• Cut kernels from cob with knife.
• Kernels should measure 10 cups.
• Combine corn with remaining ingredients in large pot and simmer 15 minutes.
• Immediately pack into clean, hot pint jars, leaving 1/2 inch headspace. Seal.
• Process in boiling water bath for 15 minutes.

Tags: corn, relish, recipe, canning, recipes, cooking

 Recipe ingredients:

• 5 pounds whole crab apples
• 5 cups water
• 2, 4 ounces, blocks paraffin
• 1, 1 3/4 ounces, box Sure-Jell
• 8 cups granulated sugar

 Recipe method:

• Wash apples and remove blossom ends.
• Leave crab apples whole. Do not peel or core.
• Add water to apples. Cover and simmer for 15 minutes.
• Crush with masher and simmer 5 minutes longer.
• Place in jelly bag and allow to drip overnight for clearest jelly.
• If in a hurry, juice may be squeezed out.
• There should be about 7 cups of juice.
• If there is a slight shortage of juice, add water.
• Sterilize jars and lids. Drain.
• Melt paraffin in heavy glass jar in boiling water.
• Mix fruit pectin with juice in a 6 to 8 quart saucepan over high heat.
• Bring to a hard boil, stirring occasionally. Add sugar at once.
• Bring to a hard rolling boil that cannot be stirred down, stirring constantly.
• Boil 1 minute, remove from heat and skim off foam with a metal spoon.
• Pour into jelly glasses, leaving 1/2 inch space at top and cover with melted paraffin.
• Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid.
• Allow jelly to sit for 24 hours before moving to storage.
• Crab apples make a tart jelly.

Tags: crab, apple, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 2 pounds crabapples
• 1 1/2 cups water
• Red wine vinegar
• 3 3/4 cups granulated sugar
• 1 cup sweet green bell peppers
• 1/3 cup hot peppers

 Recipe method:

• Mix and match hot peppers for color and degree of heat.
• In a Dutch oven, combine crabapples with water.
• Cover and bring slowly to simmer.
• Cook until crabapples are very soft.
• Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
• Weight down with a saucer and heavy can.
• Let stand until dripping stops. Discard pulp.
• Pour collected juice into a liquid measure.
• Add enough vinegar to make 3 cups.
• Combine in a saucepan with sugar.
• Bring to a boil, stirring.
• Add peppers, then boil briskly for 8 to 10 minutes or until set.
• Stir for 7 minutes to prevent floating peppers.
• Pour jelly into hot, sterilized 8 ounces canning jars.
• Seal with two piece canning lids.
• Let cool, then refrigerate.
• For long term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

Tags: crabapple, hot, pepper, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 4 quarts, 4 pounds, cranberries
• Water
• 3 to 3 1/2 cups granulated sugar

 Recipe method:

• Bring cranberries and 4 quarts water to a simmer in a large pot. Do not boil.
• Simmer 5 minutes or until most berries burst.
• Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth.
• Let juice drip into a large bowl. Do not squeeze the bag.
• When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water.
• Simmer 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice.
• Place the 2 batches of juice in a large pot.
• Add sugar to suit your taste and 1 more quart water.
• Heat to dissolve sugar completely, but do not boil.
• Quickly pour into clean, hot jars, leaving 1/2 inch headspace. Seal.
• Process in boiling water bath for 15 minutes.

Tags: cranberry, juice, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1, 8 inch, cinnamon stick, broken
• 6 whole cloves
• 1/8 teaspoon mace
• 8 cups cranberries
• 4 medium apples, peeled, cored and diced
• 1/2 cup golden rum

 Recipe method:

• In a non reactive Dutch oven, combine sugar and water.
• Tie cinnamon pieces and cloves in a cheesecloth bag.
• Add to pot along with mace.
• Bring to a boil, reduce heat and simmer until sugar dissolves.
• Add cranberries and apples.
• Simmer gently 5 minutes, stirring frequently, until cranberry skins start to break.
• Add rum and simmer 10 minutes.
• The mixture should be thick but cranberries should retain some of their shape.
• Remove spice bag. Ladle sauce into hot sterilized jars.
• Wipe jar rims thoroughly. Seal.
• Process for 10 minutes in a boiling water bath.
• Sauce may also be frozen for up to 1 month without processing.

Tags: cranberry, rum, sauce, recipe, canning, recipes, cooking

 Recipe ingredients:

• 6 large red bell peppers
• 2 tablespoons salt
• 1 cup cider vinegar
• 2 cups granulated sugar
• Red food coloring

 Recipe method:

• Seed the peppers and grind them coarsely.
• Put the peppers in a large bowl, add the salt and cover.
• Let stand overnight.
• Drain off about half of the liquid, pour the peppers into a heavy saucepan and add the vinegar and sugar.
• Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally.
• Remove from heat and add red food coloring, a few drops at a time, to make the jam bright red.
• Cool slightly, stirring occasionally and spoon into sterilized jars.
• Store in a cool, dark place.

Tags: crimson, jam, recipe, canning, recipes, cooking

 Recipe ingredients:

• 16 pounds tiny cucumbers for pickling
• 3/4 cup pickling spices
• 7 stalks fresh dill
• 1/2 pound garlic cloves, peeled and halved
• 2 cups pickling salt
• 2 gallons water

 Recipe method:

• Wash and drain cucumbers.
• Place half each of the pickling spices, dill and garlic on the bottom of a clean 4 gallon crock.
• Put the cucumbers in the crock.
• Dissolve the salt in the 2 gallons water and pour over the cucumbers.
• Add remaining pickling spices, dill and garlic on top and cover with a weighted lid.
• Check every few days and skim off foam.
• In 2 to 3 weeks the cucumbers will be crisp and firm to the touch.
• Pack the cucumbers in sterilized jars.
• Strain and boil the brine and pour over cucumbers.
• Seal tightly and store in a cool place.

Tags: crocked, dill, pickles, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1, 1 3/4 ounces, package powdered pectin
• 3/4 cup water
• 3 cups champagne or dry white wine
• 4 cups granulated sugar

 Recipe method:

• Thoroughly mix pectin and water in large saucepan.
• Bring to boil over high heat and boil 1 minute, stirring constantly.
• Reduce heat to medium and immediately add champagne and sugar.
• Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
• Remove from heat. Skim off foam with metal spoon if necessary.
• Pour quickly into hot sterilized half pint jars.
• Seal at once with 1/8 inch hot paraffin or canning lids.
• Serve with poultry or meat.

Tags: champagne, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 3 1/2 cups cherry juice
• 4 1/2 cups granulated sugar
• 1 box pectin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

 Recipe method:

• Bring 1 cup cherry juice, vanilla and almond extract to a boil.
• Boil for 1 minute.
• Add remaining juice and pectin and return to a boil.
• Boil for 1 minute.
• Add sugar and bring to a full rolling boil.
• Boil for 1 1/2 minutes.
• Pour up in jars and seal.
• Process for 10 minutes in a boiling water bath.

Tags: cherry, almond, jelly, recipe, canning, recipes, cooking

 Recipe ingredients:

• 1 quart store bought dill slices, drained
• 2 jars maraschino cherries, with juice
• 3 cups granulated sugar
• 1 cup vinegar
• 1 tablespoon mustard seed

 Recipe method:

• Put sugar, vinegar and mustard seed into a pan with cherry juice.
• Bring to a boil.
• Pour syrup over pickles and cherries.
• Stir as they cool.
• Refrigerate.
• These will be very crunchy.

Tags: cherry, pickles, recipe, canning, recipes, cooking