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RE: Turkeys Revenge question (Follow-Up #8)

posted by: ottawapepper on 01.30.2013 at 04:31 pm in Harvest Forum

Yep, no issue using frozen. You can also sub sweetened cranberry juice if you can't find unsweetened.

Here's a copy of one of my original posts for anyone interested...

Habanero Cranberry Jelly (I call it Turkey's Revenge).

I created (ok, not wholly created LOL) this variation of Melly's Cran-Jalapeno Jelly. Using Melly's as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, it's great in the summer too!

Ingredients:
3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice
1/2 cup finely diced habanero pepper
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

Procedure:
1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 to 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars

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clipped on: 09.13.2014 at 07:46 pm    last updated on: 09.13.2014 at 07:46 pm

RE: Help ASAP - Apple Cinnamon Jelly? (Follow-Up #6)

posted by: ajsmama on 10.05.2013 at 10:13 pm in Harvest Forum

Thanks bcskye, I didn't find it using Search here (and Cinnamon) but I did when I googled Candy Apple Jelly Harvest - and it was the same as I found all over the Web when I Googled Cinnamon Apple Jelly red hot.

The Pom/Cherry did set up - I opened the jars and poured clear stuff into other jars and just put in fridge but unfortunately not quite 3 half pints so tomorrow we'll have to decide whether to use the rest of the bottle (1C or so) mixed with the 2.5 jars and boil it some more (maybe add a little sugar? Won't add any more pectin) and try to get 3 jars or do the Candy Apple. I just don't have room in the fridge for 2-3 quarts of apple juice until we finish the Pom and DH finishes the tomato juice from last weekend.

For anyone looking for recipe, here it is

CANDY APPLE JELLY

4 cups apple juice
1/2 cup red-hot candies
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups sugar

DIRECTIONS
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

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clipped on: 08.09.2014 at 10:56 am    last updated on: 08.09.2014 at 10:56 am

Sun Dried Tomatoes

posted by: brokenbar on 08.20.2008 at 09:54 pm in Harvest Forum

I raise tomatoes for sun drying. I do about 1000 to 2000 lbs a year which I sell to the upscale restaurants in Cody Wyoming & Billings Montana. I wanted to pass on my favorites for you considering doing some drying. Any tomato can be used for drying but some varieties are better than others.

I grow 15 mainstay varieties that I have kept as I culled others that did not meet my criteria.
I also try at least 5 new varieties of paste types each year and am lucky if one makes it into my herd. I am looking for specific things:

� Meaty with a low moisture content
� Few seeds
� A rich and tangy flavor
� Size-Small tomatoes are just more work for me.
� Not fussy-Take heat and cold and wind. No primadonnas!
� Bloom well and set lots and lots of fruit
� Indeterminate
� Dry to a nice pliable consistency

These are my Top Five
Chinese Giant
Carol Chyko
Cuoro D Toro
Opalka
San Marzano Redorta

I wanted to add that were I to be stranded on a desert Island with only one tomato it would be Russo Sicilian Togeta. This is my �gallstar�h that sets fruit first, ripens the earliest, bears heavy crops in any weather and is producing right up until hard frost. It is not a true paste but rather a stuffing tomato. None-the-less, the flavor of these dried is as good as it gets. It is also wonderful for just eating or slicing and the fruit is extra large.

For those wanting to know my Secret Recipe for drying, here you go:

Wash, stem and slice each tomato into 1/4" thick slices. Place in a very large bowl or clean bucket and cover with cheap red wine. I use Merlot but if you prefer something else, knock yourself out. I have a friend that swears by cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay tomatoes just touching on dehydrator shelves or on screen in your sun-drying apparatus. Sprinkle each slice with a mixture containing equal parts of dried basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may choose to forego the salt if you wish but tomatoes will take longer to dry. Dry tomatoes until they are firm and leatherlike with no moisture pockets, but NOT brittle. (If you get them too dry, soak them in lemon juice for a few minutes.) To store, place in vacuum bags or ziplock bags and freeze.

IMPORTANT!!! If you will be storing sun-dried tomatoes in Olive oil you !!!MUST!!! dip each slice in vinegar before adding to oil.

To pack in oil:
Dip each tomato into a small dish of white wine vinegar. Shake off theexcess vinegar and pack them in olive oil adding 1/4 cup red wine. For tomatoes in oil I am selling, I put the tomatoes into the oil two weeks ahead of time and store in the refrigerator. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly. I use my vacuum sealer to seal the canning lids on. Store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at
refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered. I have stored oil-packed tomatoes in m root cellar for over a year. . I have tried a number of methods to pack the tomatoes in oil, but the vinegar treatment is the difference between a good dried tomato and a great one. It is also important from a food safety standpoint, as it acidifies the oil and discourages growth of bacteria and mold. Soaking in the wine also acidifies them.

****** WARNING ********

Do *NOT* add fresh garlic cloves or fresh herbs of any kind to oil-packed dried tomatoes, UNLESS you store them in the refrigerator and plan on using them within 7 days. Garlic is a low-acid food which, when placed in oil, creates a low-acid anaerobic environment just
perfect growth medium for botulinum bacteria if the mixture is not refrigerated. Be safe and add your garlic to the dried tomatoes as part of the recipe for them *after* they come out of the oil.

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clipped on: 08.04.2014 at 10:43 pm    last updated on: 08.04.2014 at 10:43 pm

RE: Brokenbar Oil Packed Tomatoes (Follow-Up #6)

posted by: brokenbar on 01.09.2012 at 09:39 pm in Harvest Forum

Top 20 for Drying (D)-Sauce(S)-Salsa (SA) IMHO

This is how I use them but most can be used all three ways

Chinese (D)
Federle (D)
Opalka (D)
Dinofrios German (D)
Romeo (D)
Zapotec (D) (SA)
Big Mama (D Stabilized F8 )
Venetian Marketplace (D-S)
Nile River Egyptian (D)
Russo Sicilian Togeta (D-SA)
Costoluto Genovese (S)
Costoluto Fiorentino (D) (S)
Giant Pepperview (D)
Nicks (D)
Amish Paste (D)
Super Italian Paste (D)
Chico Grande (D-S)
Seaches Italian (D)
Joes Plum (D)
Goldman's Italian American

I want dry, dry, dry, few seeds, big, meaty. I prefer tomatoes that are more twangy than sweet for drying.

I was asked about:

Borgo Cellano-too many seeds
Bisigano #2 Not great production overall
Columbus-I have not heard of or ever grown

You will notice I do not list the touted "Ultimate Drying Tomato" Principe Borgese. Small, seeds up the wazoo and determinate sums it up.

Most heart tomatoes make decent drying tomatoes but it boils down to a matter of taste, production and size for me.

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clipped on: 08.04.2014 at 10:40 pm    last updated on: 08.04.2014 at 10:41 pm

RE: Tomatillo recipe ideas (Follow-Up #10)

posted by: annie1992 on 07.26.2014 at 05:41 pm in Harvest Forum

This is one of my favorite recipes, it's from Ann T on the Cooking Forum. I make big batches of the sauce when my tomatillos are ready and freeze it, it cannot be canned.

Stacked Enchiladas -Ann T
==================
Source: Southwest Cookbook
Here is the recipe Helene for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350�F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375�F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock mixture into a blender or food processor.
Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4

Stacked green enchiladas with rice and beans photo IMG_1066.jpg

Annie

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clipped on: 07.30.2014 at 12:39 pm    last updated on: 08.04.2014 at 10:22 pm

RE: Enchilada Sauce for canning (Follow-Up #1)

posted by: readinglady on 06.01.2010 at 01:27 pm in Harvest Forum

Here is a recipe posted by Linda_Lou on a previous thread. The source was not indicated.

Enchilada sauce

Ingredients

12 cups halved cored peeled tomato (about 24 medium or 8 lb)
water
spices
bottled lemon juice
salt (optional)

You will need
6 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons ground coriander
1 1/2 teaspoons seasoning salt (optional)

Directions
1 add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.

2PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

3COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.

4ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.

5PACK tomatoes into hot jars leaving 1/2 inch headspace.

Ladle hot cooking liquid 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.

6PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, 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.

Regarding searching the forum: You will have the best luck using Google, not this forum's search feature. So in Google I entered enchilada sauce boiling water bath then in advanced search I entered gardenweb.com as the domain to search.

The result will be that the google search turns up only threads on gardenweb that relate to that topic. In domain to search I could have narrowed even further by specifying http://ths.gardenweb.com/forums/harvest and Google would have pulled up only Harvest threads.

Beyond that, if it's a long thread I could open the thread, go to edit at the top of the screen in Windows on the left-hand side and select find on this page. Then enter enchilada and it will locate everywhere in the thread the word enchilada shows up.

This sounds complicated but practice it a couple of times and the result will be much more accurate, efficient searches without the frustration of Gardenweb's utterly inadequate search feature.

Carol

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clipped on: 03.08.2014 at 05:29 pm    last updated on: 03.08.2014 at 05:29 pm

RE: Tomatillos (Follow-Up #21)

posted by: annie1992 on 09.05.2013 at 10:41 am in Harvest Forum

I have a bunch too. I agree that after the husks split and dry, they won't grow any more, so harvest them.

I do plan to try the Ball Complete recipe for roasted Tomatillo and Chipotle salsa, but I also have this recipe. I love it and make the sauce in large batches then freeze it, for those times when I can't get tomatillos (which is about 95% of the time in my little town out here in the sticks). It's from Ann T at the Cooking Forum. I seldom use meat in them, I just like the sauce, but chicken is pretty good in there..

tacked Enchiladas -Ann T
==================
Source: Southwest Cookbook
Here is the recipe Helene for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350?F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375?F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock misture into a blender or food processor.
Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4

Annie

NOTES:

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clipped on: 09.06.2013 at 08:30 am    last updated on: 09.06.2013 at 11:10 pm

Sungold Tomato Sauce (reprint from old thread)

posted by: kathyb912_IN on 09.05.2013 at 07:19 pm in Harvest Forum

While combing through the Harvest forum for cherry tomato ideas, I found an old thread from 2005 (linked below) with lots of great suggestions. About 2/3 through the thread, CindyLouWho posted this recipe for Sungold Tomato Sauce. Cindy, I don't know if you're still around the forum but THANK YOU, THANK YOU, THANK YOU! This is seriously one of the best things I've ever eaten. I nearly melted into a puddle on the floor after having it with pasta for dinner tonight.

I know many of us are struggling to use all of our cherry tomatoes this time of year -- mine are taking over my kitchen! -- so hopefully no one will mind my reposting this recipe to give more of us a chance to enjoy it.
__________________

From CindyLouWho's original post, Aug 15, 2005:

I use this recipe for Sungold's because there is virtually no prep. I just rinse them and dump them in the pot (don't even cut them):

2.5 cups sungolds
1 stick butter
3 Tbs celery finely chopped
3 Tbs onion finely chopped
3 Tbs carrots finely chopped
2 tsp salt
1/4 cup sugar

Add all ingredients and simmer for 1 hour. Let cool slightly and blend to a creamy consistency (I use a stick blender right in the pot).

So easy and unbelievably good. It's actually so decadent that sometimes I halve the butter and use oil instead, but it's not nearly as good.

It freezes really well and I use it for everything--pasta sauce, pizza sauce, dip for veggies, etc. Sometimes, we even eat it as a "cream" soup.
______________________

Back to me: This recipe made about 1.75 cups of sauce, and I figured out the calories at 75 calories per 1/8 cup. (An 1/8 cup nicely covered a serving of cooked pasta, kind of like an alfredo sauce - a little goes a long way.)

Thanks again, Cindy!

Kathy

Here is a link that might be useful: Original Cherry Tomato Thread

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clipped on: 09.06.2013 at 11:04 pm    last updated on: 09.06.2013 at 11:04 pm

RE: A Question for Readinglady (Follow-Up #1)

posted by: readinglady on 08.05.2013 at 12:49 pm in Harvest Forum

Generally adding cocoa to jams is fine, though I've heard others say the chocolate flavor is very mild, so you may want to amend with a natural chocolate extract as well. (Cook's is excellent.)

Cocoa is alkaline (has a high pH) but is non-fat and a powder, so there's no water activity. Consider it safe in the way dehydrated peppers would be.

To compare your recipe's proportions you might look at this one posted some years ago by KatieC, an MFP and Idaho Extension employee:

Jeanne's Decadent Banana Split Conserve
Recipe By :Katie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups thoroughly mashed bananas
5 cups granulated sugar
2/3 cup bottled lemon juice
1 teaspoon Fruit Fresh (absorbic acid)
1 tablespoon unsalted butter
1 package liquid pectin -- (3 ounce)
3 tablespoons pure cocoa powder
2 tablespoons light rum or rum extract
1 cup coarsely chopped walnuts

In a medium stockpot, combine the mashed bananas, lemon juice and Fruit Fresh. Gradually add in the sugar, cocoa powder and butter. Over medium heat, heat the mixture stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly so it will not scorch. Stir in the liquid pectin and return to a full rolling boil for 1 more minute, stirring constantly. Skim off any foam. Remove the stockpot from the heat, stir in the walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes for half-pints or 15 minutes for pints. Yields 9 to 10 half-pints.

One poster (sorry, don't remember who) said she felt chocolate flavor didn't stand out enough and recommended replacing the rum flavoring with chocolate flavoring. Or, of course, rum (either liquor or extract) and chocolate flavoring could both be used.

Carol

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clipped on: 08.15.2013 at 10:31 pm    last updated on: 08.15.2013 at 10:31 pm

RE: Enchilada Sauce for canning (Follow-Up #3)

posted by: jimnginger on 06.03.2010 at 07:32 am in Harvest Forum

This is a recipe posted by readinglady that I personally use and like. The key to great enchilada sauce is not tomatoes but dried chilies (unless you are making a green sauce and then you must use tomatillos). Pasilla chilies are quite mild and fruit like. You must (for best results) toast the dried Pasilla chillies as specified in recipe before using them.

Enchilada Sauce +
-----------------------
3 dried pasilla chiles
2 c. chicken stock
1/4 c. fresh cilantro
3 garlic cloves
1/2 tbsp oregano
1/2 tbsp cumin
2 tbsp chili powder
6 tbsp sugar
2 tbsp red wine
1 tomato - chopped
coarse salt and pepper to taste
1 tbsp olive oil
Prep: Over med-high heat, toast chiles until fragrant (~30-60 sec.) Cover with chicken stock and allow to soften for 20 minutes.
Place chilies & stock in blender. Blend until chopped. Add cilantro, garlic, oregano, cumin, wine, tomato, salt & pepper. Blend until smooth.
Heat oil in heavy skillet. Pour sauce into oil and cook about 10 minutes.

Posted by readinglady z8 OR (My Page) on
Wed, Jul 16, 08 at 16:51
Assuming the oil were eliminated for canning (which as you pointed out is easy to do as it's the last step in preparation) I think you could quite safely treat this sauce as akin to soup, which would give you a slightly shorter processing time. I think that's the time Katie C used.
However, for total confidence, the mixed vegetable suggestion, with a slightly longer processing time, is excellent. Density does not seem to be an issue. Certainly a sauce would be thinner than mixed vegetables and I'm assuming you'd process in pints.
Carol
(Note: The above copied from an older Harvest Forum post)
Jim in So Calif

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clipped on: 10.02.2010 at 11:15 am    last updated on: 03.15.2012 at 09:31 am

anyone make ambrosia conserve?

posted by: jeanwedding on 11.04.2011 at 06:08 pm in Harvest Forum

Do we really have to use that much sugar? FIVE cups?
will use unsweetened coconut since it is all I buy). Do have to use those bottled maraschino ? look like they have so much sugar etc?
store had them on sale 2 for $5......
anyone make it? like it ?
thanks
jean

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clipped on: 11.04.2011 at 07:14 pm    last updated on: 11.04.2011 at 07:16 pm

RE: Dividing Peonies (Follow-Up #7)

posted by: chemocurl on 09.03.2008 at 09:34 am in Peonies Forum

btw...can somebody please tell me how to put a picture in with my message?
Sure. First you will need to open a Photobucket (Free) account. Secondly, upload your pic there.

then....

1...just type your message,...or in this case a reply to this post, changing the Subject of Posting line by one character.
2...open Photobucket in another tab
3...find the pic you want to post in the message,
4...click on HTML code found in the third box below the pic. It will say copied in yellow,
5...go back and paste the HTML in your message box,
6...hit preview,
You will then see your message, and the actual pic,
and
7... lastly hit submit.

Stop on over to the Test Forum Gallery. We have ongoing pic posting lessons there continuously.

You can add to this thread, or start your own. There are regulars there that can/will readily help you.

Stunning pic Caroline. Thanks for sharing!
Sue

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clipped on: 10.02.2011 at 07:10 pm    last updated on: 10.02.2011 at 07:10 pm

RE: Tomatillo questions and Salsa Verde recipe? (Follow-Up #2)

posted by: linda_lou on 07.29.2008 at 02:04 pm in Harvest Forum

This is our favorite. We use just regular green tomatoes.

Tomatillo Green Salsa
Yield: 5 pints

5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

You may use green tomatoes in this recipe instead of tomatillos.

IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.

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clipped on: 09.13.2011 at 09:38 am    last updated on: 09.13.2011 at 09:38 am

RE: Annie's Salsa Recipe (Follow-Up #105)

posted by: digdirt on 09.03.2011 at 03:03 pm in Harvest Forum

ANNIE'S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 to 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB.

Makes 6 pints

A lot of changes have been made to this recipe. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. Some people leave out the cilantro, that's fine too. Some people add more hot peppers and fewer onions, fine as long as you keep the same total measurement the same. Some people leave out the sugar, that's fine.

Per Annie - I like it a bit sweet, kind of thick and chunky and not too hot. I like the flavor of the apple cider vinegar best, but others don't necessarily.

I do scoop out the goo in the middle of the tomatoes with my thumbs when I'm peeling and chopping, so it's 8 cups of chopped tomatoes without the seeds and goo.

Dave

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clipped on: 09.03.2011 at 09:33 pm    last updated on: 09.03.2011 at 09:33 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #65)

posted by: sugarmaple on 07.21.2011 at 10:58 am in Harvest Forum

Well, 'tis the season for zucchini. I really enjoyed reading all the recipes and will soon be trying some. Here is my addition to the list:

Zucchini Supreme

4-5 small zucchinis (or 1 large zucchini)
1 medium onion, chopped
1 sm. can sliced mushrooms
(or 1/2 lb. fresh sliced mushrooms)
1 can cream of mushroom soup
1 cup of sour cream
1 stick of butter
1 pack herbed stuffing mix (reserve 1/2 cup)
1/2 cup grated swiss cheese

Slice zucchini and boil until tender. In frying pan, melt butter and saute onion and mushrooms, then mix in all EXCEPT the 1/2 cup reserve of the stuffing. In large bowl, mix sour cream, soup and cheese. Add the squash and the stuffing mix and gently stir all together.
Spoon into greased casserole dish and bake at 325 for 25 to 30 minutes. Add 1/2 cup of reserved stuffing mix on top for the last 10 minutes of the baking time.
This is like a stuffing dish and I've only used as a side dish - I've never stuffed a turkey with it. If you try it I hope you enjoy. Colleen

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clipped on: 08.25.2011 at 10:12 am    last updated on: 08.25.2011 at 10:12 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #56)

posted by: pixie_lou on 07.26.2010 at 09:59 am in Harvest Forum

Recipe for #61 -

Zucchni-Parmesan Bread

Makes 1 loaf. Recipe can be doubled. (It freezes well)

Whisk together:
1/3 c. olive oil
1/3 c. milk
2 eggs

Sift together:
2c. flour
2 tsp baking powder
1-1/2 tsp salt
1/4 tsp pepper

Stir into the dry ingredients:
1 c. grated parmesan cheese
1 med zucchini - grated

Then stir wet ingredients into dry ingredients
Pour into a greased and floured loaf pan

Bake at 375 for 60-70 minutes

Note on cheese - use fresh parmesan - not the stuff in a can. I use the pre-shredded stuff in a bag I tried grating my own fresh parmesan, but didn't find much improvement in taste to justify the additional expense.

(I know that I have made this in mini-loaf pans. But I don't have a note as to how many mini loaves it made or how long I baked it.)

NOTES:

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clipped on: 07.30.2010 at 12:24 am    last updated on: 08.25.2011 at 10:10 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #44)

posted by: murkey on 07.20.2010 at 09:17 pm in Harvest Forum

These taste a lot like crab cakes, really good. Don't make them too dry. Also good in a small version served as appetizers.

Zucchini "Crab" Cakes


2 cups coarsely shredded Zucchini
1 small Onion finely chopped or grated
1 cup Italian Bread crumbs
1 tablespoon Mayonnaise
2-3 teaspoons Old Bay Seasoning
1 large beaten egg
pepper to taste

Place Zucchini and onions in colander and lightly squeeze to drain some of the liquid
Combine with remaining ingredients
Form 4 large or 6 small patties
Fry in hot oil over medium heat until browned on both sides

NOTES:

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clipped on: 08.25.2011 at 10:09 am    last updated on: 08.25.2011 at 10:09 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #41)

posted by: karencon on 07.14.2010 at 07:12 pm in Harvest Forum

Visiting from the tomato forum....

Zucchini Bake (great appetizer or breakfast bake)

3 c. zucchini (sliced thin, or grated)
1 c. Bisquick mix
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 c. oil
4 eggs, beaten
Dash of garlic

Mix all ingredients together in large bowl. Pour into large pie dish, or casserole, or oblong glass baking dish. Bake at 350 degrees for 40 minutes or until firm (butter baking dish).

Enjoy,
Karen

NOTES:

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clipped on: 08.25.2011 at 10:07 am    last updated on: 08.25.2011 at 10:07 am

RE: habanero gold and other pepper questions (Follow-Up #31)

posted by: readinglady on 09.11.2008 at 09:36 pm in Harvest Forum

I originally got this recipe from Rick Rodgers' Thanksgiving 101 cookbook. I gave the recipe to Annie (of Annie's salsa). I don't remember if she posted it after that or I did, but it's been on this forum, Cooking, Peppers and probably lots of others.

Cheddar Thumbprints with Habanero Jelly

These are a savory cookie. You can use any hot pepper jelly. The original recipe called for jalapeno jelly.
Also, if you like cheddar and apple, try these cookies with apple butter in the center.

Ingredients

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or Habanero Gold jelly

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place a dollop of the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Carol

NOTES:

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clipped on: 08.18.2011 at 03:51 pm    last updated on: 08.18.2011 at 03:51 pm

RE: habanero gold and other pepper questions (Follow-Up #14)

posted by: mellyofthesouth on 09.28.2007 at 03:16 am in Harvest Forum

pickles_ca,
You should try this recipe. It also has no pectin and is fabulous!

Pepper and Onion Relish
Shirley's H & D Taste-Alike

"I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer."

12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar

Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor

Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.

Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

I usually label mine Racy Red Pepper Relish just for fun.

NOTES:

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clipped on: 07.30.2010 at 10:02 am    last updated on: 08.18.2011 at 03:50 pm

RE: cordial recipe (Follow-Up #1)

posted by: skeip on 01.09.2010 at 07:32 pm in Harvest Forum

I posted these once before, but here they are again.

BLACKBERRY LIQUEUR

2 Cups Fresh Blackberries, picked over and rinsed
1 Cup Sugar
1 Cup Vodka
1 Cup Brandy
1 Cup Light Corn Syrup
1 Tablespoon Fresh Lemon Juice

Place Berries in a clean 1 gallon jar and add Sugar. Crush the berries with a wooden spoon and let stand for one hour. Add Vodka and Brandy, cap tightly and shake. Add Corn Syrup and Lemon Juice. Let stand in a cool dark place for 2 weeks.

Use a fine mesh strainer to strain our solids and discard them. Rack or filter into final containers. Cover and age one month more before serving.

RASPBERRY LIQUEUR

1 1/2 Pounds Fresh Raspberries, picked over and washed
1 Cup Sugar
3 Cups White Zinfandel
1 1/2 Cups Vodka
2 Cups Water

Crush the Raspberries and Sugar together in a bowl, let stand for one hour. Transfer to a clean glass gallon jar and add the Wine, Vodka, and Water. Cover tightly and shake gently. Let stand in a cool dark place for 3 days, shaking daily.

Use a fine mesh strainer to strain out solids and discard. Rack or filter into bottles, seal with corks and age at least one more month before serving.


No BWB or PC is necessary for either one. Have Fun!

Steve

NOTES:

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clipped on: 07.01.2011 at 12:07 am    last updated on: 07.01.2011 at 12:07 am

RE: 'Fancy' Strawberry Jam Recipes? (Follow-Up #3)

posted by: jenniesue on 06.23.2008 at 10:54 am in Harvest Forum

not vanilla, but christine ferbers' strawberry, mint, and black pepper preserves are marvelous:
1kg strawberry (net)
800g granulated sugar
Juice of 1 small lemon
5 fresh mint leaves
5 black peppercorns, freshly ground (I toasted them before crushing)
. 1. Rinse the strawberries under cold water. Dry them and hull them (remember to hull the strawberries after you washed them or they will absorb water).
. 2. In a ceramic bowl, mix the strawberries, lemon juice and sugar and mash it using a wooden spoon or a potato masher. Let it macerate overnight in a cool place or in the fridge.
. 3. The next day, pour the mixture back into the preserving pan. Bring to a boil and cook until setting point is reached (to check whether the jam is set, spoon a little onto a plate, wait few seconds and run your finger through the drop of jam. If it wrinkles it means the jam is ready).
. 4. Add the crushed black pepper and chopped mint leaves. Bring back to the boil and cook for about 5 minutes, skimming if necessary (be careful not to skim away the fresh mint leaves).5. Pour the jam into clean, warm jars. Seal immediately

NOTES:

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clipped on: 06.16.2011 at 10:50 pm    last updated on: 06.16.2011 at 10:51 pm

Salsa Recipe Canning Question

posted by: uaskigyrl on 05.07.2011 at 01:58 am in Harvest Forum

I came across this amazing recipe for Salsa de Molcajete. I've made it several times and I love it (my question will follow the recipe). The recipe is:

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeno chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

Directions
1. Heat the broiler. Lay the whole tomatoes and jalapenos out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted � even blackened in spots � on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the cores where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapenos (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes � with all that juice that has accumulated around them � and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

My question is about step 3. Would the advanced canners on this site consider this salsa safe to can? If so, how would you process it? If not, I'm totally ok with freezing it, I'm just curious.

Thanks,
uakigyrl

NOTES:

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clipped on: 06.14.2011 at 11:48 am    last updated on: 06.14.2011 at 11:49 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #25)

posted by: annie1992 on 06.25.2009 at 02:40 pm in Harvest Forum

I love a zucchini and tomato gratin, with both from my garden. Unfortunately, I have none of either here in Michigan yet. A friend of mine also gave me a recipe for zucchini pancakes, much like potato pancakes but with zucchini, they're yummy too.

GRATIN OF ZUCCHINI AND TOMATOES
3 cloves garlic, crushed
⅔ cup fresh basil leaves
1 teaspoon fresh thyme leaves
2 cups fresh whole-wheat breadcrumbs (see Tip), divided
cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
1 tablespoon red-wine vinegar
teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
3 medium zucchini (about 1 pounds total), sliced on the bias about inch thick
Freshly ground pepper to taste
cup freshly grated Parmesan cheese

1. Preheat oven to 400F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.
2. Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saut, not stew, so don't crowd it. Saut, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.
4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.

Tip: To make fresh breadcrumbs:
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

SOLS ZUCCHINI PANCAKES
2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
3/4 cup AP flour
1 1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1/2 teaspoon grated nutmeg
Serve with:
6 1/2 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives
Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.
Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.
*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty.

Annie

NOTES:

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clipped on: 06.13.2011 at 09:58 am    last updated on: 06.13.2011 at 09:58 am

RE: Annies salsa sorry (Follow-Up #2)

posted by: digdirt on 09.20.2010 at 07:47 pm in Harvest Forum

Here you go. This will likely be copy 250 of the recipe posted here. Can't imagine the search not pulling it up so suggest you print it out or save it to your own computer file.

Dave

ANNIE'S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes.

Makes 6 pints

NOTES:

Most up to date salsa recipe!
clipped on: 02.27.2011 at 09:26 pm    last updated on: 02.27.2011 at 09:27 pm

Linda Z, not Linda A. (Follow-Up #2)

posted by: ajsmama on 10.19.2010 at 12:30 pm in Harvest Forum

The recipe I was thinking of when I referred to technique was Linda Z's, not Linda A's. Though that one sounded good too, without the pectin. Here's Linda Z's (from The Joy of Jams):

Caramel-Apple Jam

3.5 lbs tart apples, cored and sliced (unpeeled)
3.5C sugar
1/2C water
1 Tbsp lemon juice
3 Tbsp brandy (optional)
1 tsp vanilla extract

In a preserving pan, cook the apples over low heat, covered, until soft, about 20 minutes. If they are dense, you may need to add a little water or cider at the start to keep them from scorching.

Puree the apples using the medium screen of a food mill or sieve.

Clean and dry the preserving pan, and combine in it 2C of the sugar, the (3.5C) water, and the lemon juice. Without stirring or shaking the pan, bring the syrup to a boil and gently boil until the water has evaporated and the syrup has turned golden brown. Remove the pan from heat immediately, before the caramel darkens.

Add the apple puree to the caramel, which will harden at first and then begin to dissolve. Add the remaining 1.5C sugar and stir over low heat until the sugar and caramel have completely dissolved. Raise the heat to medium-high and bring the jam to a boil. Continue boiling, stirring often, for 8-10 minutes, until the jam is thick enough that your spoon briefly leaves a clear track at the bottom of the pan.

Remove the pan from heat. Stir in the brandy if you are using, and the vanilla. Ladle into pint or halfpint jars. Process 10 minutes in a BWB.

I would try making this and see if it's thick enough for you before deciding whether to cook it longer. I'd be afraid that cooking it much longer after the caramel and sugar are added would make it scorch and lose the caramel flavor, but I don't know.

She says that you can start with applesauce instead of apples if you want, 5C of applesauce (I assume unsweetened) added to the caramel and then proceed from there.

I make my apple butter in the crockpot, just remove stems and blossom ends, quarter and then cut off the "points" to remove the cores. Cook for hours (add 1/2C to 1C apple juice or cider at first), then puree using a food mill over the preserving pan. Then I add the spices or maple syrup, sugar and cook down. This could be done the same way, but I would make the puree thicker than usual since I usually cook it more than 10 minutes after adding the sugar, I can't say how long b/c it depends on how long it had cooked in the slow cooker. But I'd say get your puree almost as thick as the apple butter you want, b/c 10 minutes isn't very long.

HTH

NOTES:

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clipped on: 11.07.2010 at 03:55 pm    last updated on: 11.07.2010 at 03:55 pm

RE: Roasted garlic and tomato soup addition? (Follow-Up #6)

posted by: never-give-up on 09.27.2009 at 01:25 pm in Harvest Forum

brokenbar posted this one on bring out your soups and stews.

Roasted Pepper & Tomato Soup
2 sweet red peppers
6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
2 tablespoons sugar
2 cloves garlic
salt
pepper
1/4 cup heavy cream
4 tablespoons butter
1 yellow Bell Pepper cut into rings (garnish)
Sour Cream (garnish)
Grill the peppers, turning frequently, until blackened all over.
Peel off the skin.
Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
Do not wash as this will flush away much of the flavour.
Puree peppers and tomatoes in a blender or food processor.
Strain out seeds. I use my own jars of tomato sauce that has no seeds.
Place pepper/tomato mixture in a saucepan.
Bring to a boil, then simmer uncovered for about 25 minutes.
Add remaining ingredients except butter.
Simmer uncovered for 15 - 20 minutes.
Remove from heat. Set pan in ice water and gradually whisk in butter.
Cool, cover and refrigerate overnight. Next day, heat gently, garnish with yellow bell pepper ring with a dollop of sour cream inside ring and serve. Note: This soup is quite mild.
Some people might like to add a little zing, like maybe a dash of Tabasco.

NOTES:

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clipped on: 09.27.2009 at 09:19 pm    last updated on: 10.02.2010 at 10:02 am

RE: Roasted garlic and tomato soup addition? (Follow-Up #5)

posted by: annie1992 on 09.25.2009 at 02:39 pm in Harvest Forum

Thanks Dave.

ahbee, here's the recipe I have for roasted red pepper soup, it's amazing. I got it from Chase on the Cooking Forum, she's from the Toronto area, and she roasts the peppers and freezes them for this soup. No tomatoes, though...

Roasted Red Pepper Soup
Source: Sharon(chase)

4 Red Bell Peppers,roasted, seeded and peeled
2 TBSP Butter (or margarine)
1 Red onion,chopped
2 Garlic cloves,minced
4 cups Chicken broth
1 TBSP Lemon Juice
Salt & Pepper to taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processoe until smooth. Season with salt and pepper. Place back on stove until ready to serve.

NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. Whne the peppers have cooled completely remove from the bag. Remove all the skin and seeds.

Annie

NOTES:

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clipped on: 09.27.2009 at 09:19 pm    last updated on: 10.02.2010 at 10:01 am

RE: Annie's salsa mix...big hit (Follow-Up #140)

posted by: annie1992 on 08.03.2010 at 10:44 am in Harvest Forum

nd gardener, here is the recipe. I'm expecting the NCFHFP to come up with new guidelines for salsa and so I may add additional vinegar if that happens, but for now:

ANNIES SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes.

Makes 6 pints

A lot of changes have been made to this recipe. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. Some people leave out the cilantro, that's fine too. Some people add more hot peppers and fewer onions, fine as long as you keep the same total measurement. Some people leave out the sugar, that's fine.

I like it a bit sweet, kind of thick and chunky and not too hot. I like the flavor of the apple cider vinegar best, but others don't necessarily.

I do scoop out the goo in the middle of the tomatoes with my thumbs when I'm peeling and chopping, so it's 8 cups of chopped tomatoes without the seeds and goo.

Have fun and happy canning.

Annie

NOTES:

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clipped on: 09.08.2010 at 10:49 am    last updated on: 09.08.2010 at 10:50 am

RE: Annie's Salsa (Follow-Up #9)

posted by: malna on 07.26.2009 at 08:36 pm in Harvest Forum

Don't know if this will help, but these are my notes from the last couple of years as far as changes, discussions, etc. but please don't ask WHICH thread they were on or if there was a subsequent comment that I didn't see or make a note of :-)

After the carat (>) is a comment I found somewhere here.

Annie's Salsa Ingredient Checklist:

8 cups tomatoes, peeled, chopped and drained

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
>Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups.

6 cloves garlic, minced
>Do not increase. But small differences in size of cloves should not matter.

2 teaspoons cumin

2 teaspoons pepper

1/8 cup canning salt
>For taste only. Can be reduced or left out entirely.

1/4 cup fresh cilantro, chopped
>Can be reduced or left out entirely. Do not increase.

1/3 cup sugar
>For taste only. Can be reduced or left out entirely.

1 cup 5% cider vinegar
>Pressure canning is no longer recommended, which specified 1/3 cup vinegar. Must include full 1 cup of vinegar for BWB processing. However, may substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice). Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%.

2 cups (16 oz.) tomato sauce
>For texture only. Can be reduced or left out entirely.

2 cups (16 oz.)tomato paste
>For texture only. Can be reduced or left out entirely.

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a hot water canning bath for 15 minutes. Makes about 6 pints.
>Cannot BWB quarts. If doing half-pints or smaller, process for the pint time of 15 minutes.

NOTES:

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clipped on: 08.24.2010 at 07:58 pm    last updated on: 08.24.2010 at 07:58 pm

RE: habanero gold and other pepper questions (Follow-Up #1)

posted by: pickles_ca on 09.24.2007 at 09:46 pm in Harvest Forum

Hi Ann
I can't answer all of your questions but I am in the process of making the Habanero Gold myself. I found a recipe that evolved from the original - and you leave the apricots over night.

here it is from Annie- and it makes more too!
Annie's Habanero Gold
=======================
1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1-1/4 total cup minced red sweet pepper and minced red onion (1/8" dice),
approximately half-and-half.
1/4 cup Habanero peppers
Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet
pepper/red onion combination to 1 cup total.
1-1/2 cups white vinegar
6 cups sugar
1 3-ounce pouch liquid pectin
. Prep apricots, peppers and onion. Place in a large, stainless or other
non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5
minutes. Pull off the burner; allow to cool, cover and let sit
overnight. Stir occasionally if convenient.
Note: 4-6 hours would be plenty, so the time doesn't need to be any
greater than the soaking time for apricots in the original recipe.
Next day, bring the mixture back to the boil. Stir in liquid pectin.
Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did
need to skim a bit.) Let cool 2 minutes, stirring to distribute solids.
Pour into jars. Stir to distribute and remove air bubbles. Do the usual
with the jars and lids, BWB 10 minutes.
When jars are sealed, "agitate" to distribute solids throughout the
jelly.

Now, may I ask a question - MUST I add the pectin?? - I made mine a few hours ago and it has cooled and I just put it in the fridge for overnight. It has a consistency that I like - not too thick. I think with another quick boil in the morning it will be fine. Am I missing something?

I am going to make some green jalapeno jelly and roasted red pepper jelly tomorrow too - perfect for Christmas.

I roasted my peppers in the oven today - but the skins did not come off very well. I have used the BBQ before and then put them in paper bags until cool. I have no idea why I was told to put them in paper bags - but I did and it worked out OK.

NOTES:

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clipped on: 07.30.2010 at 10:01 am    last updated on: 07.30.2010 at 10:36 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #10)

posted by: cabrita on 10.10.2008 at 12:00 pm in Harvest Forum

This is very good, sound unusual but try it! so good as a matter of fact that it would be worth BUYING yellow squash for this. I grew yellow squash too, I like the straight neck.

YELLOW SQUASH HUMMUS

3 medium yellow squash, raw - straight neck (or crooked, or zucchinis), cut into coarse pieces
1 garlic clove, chopped
1/2 cup pulverized toasted almonds (toast in 275F oven until light brown)
1/ 2 cup mixed seeding cilantro and fresh parsley
1/2 cup myers lemon juice
2 tbsp olive oil, and as needed for frying cumin
salt to taste
1 tsp cumin seed, fried in olive oil
1 tsp pulverized chile chipotle or chile morita (or use smoked paprika)

Pulverize almonds in food processor first. Add remaining ingredients and process until smooth and creamy.

Serve with toast, crackers or pita bread.

NOTES:

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clipped on: 07.30.2010 at 12:20 am    last updated on: 07.30.2010 at 12:20 am

How I make jam

posted by: ljpother on 07.28.2010 at 01:14 pm in Harvest Forum

I don't use pectin. I do use lemon juice.

These are guidelines.

Fruit: 8-12 cups -- I have more success with smaller batches

sugar: 1/3 to 1/2 the amount of fruit ie. 8 cups fruit 3-4 cups of sugar -- I think using less sugar only means it takes longer to boil off enough water to get the jam to set. The concentration of sugar in the jam is likely consistent.

lemon juice ~1/4 cup

In a large stock pot gently heat the fruit and lemon juice until liquid collects in the bottom and the fruit softens. Add the sugar, stir and then turn the heat up and bring the fruit to a rapid boil. Now comes the fun part -- when is it done? :) I find I can stir the foam back into the mix and as the jam finishes the foam disappears. The bubbling jam will spit and I recommend a splatter screen and turning the heat down if the spitting is excessive. As you make more jam you will be able to tell when the jam is close. I find the spitting intensifies and the jam looks thicker. I use the sheeting method and back it up with putting a small amount on plate and popping it in the freezer for a bit to see if it gels. Getting it right is an art. Chances are your first couple of batches every year will be too solid or too liquid.

For the jars, I use Atlas and Mason 750 ml pasta sauce jars. I wash and rinse them then heat them in boiling water (roasting pan) along with the utensils and lids. When the jam is ready (just off the boil), I put a canning funnel on the jar and ladle the jam in until I have 1/2-3/4 of head space. I then put the lid on tightly and set the jar aside. Check to see if the lid has popped, wash and label.

This hot pack method is approved for small producers but not the recommended method. The recommended method uses two piece lids, pectin, and a water bath. However, I have had good success with this technique. In addition, there is no reason not to use new jars, two piece lids, and the water bath. Just forget the pectin.

NOTES:

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clipped on: 07.29.2010 at 05:44 pm    last updated on: 07.29.2010 at 05:44 pm

Zucchini candy recipe

posted by: linda_lou on 09.06.2009 at 02:27 am in Harvest Forum

This seemed so strange I had to try it. Glad I did ! Amazing how it tastes like fruit snacks. Cheap, too. Not saying it is healthy, but a fun treat. My family likes black cherry the best. I have been drying overnight, put on about 9 or 10 pm. and it is done in the morning. Works great for the timing for me.

Zucchini Candy
10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though.
3 cups water
2 pkgs. unsweetened Koolaid
2 1/2 cups sugar
Peel zucchini,
diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to
a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14
hours at 125 degrees. Turn pieces over and dry another 4 hours. This will
feel dry and not sticky when done. Store in jars or other tightly sealed
containers.If you dip in sugar when you turn them, they will be more like
"gum drops" on the outside.
You can do the same thing with the zucchini
but use 48 oz. pineapple juice
2 T. pineapple extract
2 1/2 cups sugar
1/4 cup lemon juice

NOTES:

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clipped on: 07.29.2010 at 05:37 pm    last updated on: 07.29.2010 at 05:38 pm

Peppers for paprika

posted by: coffeehaus on 01.14.2010 at 08:17 pm in Harvest Forum

I'm planning my seed order for 2010. Has anyone make their own paprika? I'd be interested in knowing what variety of peppers can be used. And if I want to make smoked paprika, should I smoke the peppers first, then put them in the dehydrator? I'm thinking maybe a thin-walled red sweet pepper. Here's what has inspired me: Last year a co-worker gave me a large quantity of habaneros, and I dried them, then ground them up in a spice grinder to a fine powder and it worked great...but next time I will wear a surgical mask and protective eye-wear!! That stuff might qualify as a WMD.

NOTES:

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clipped on: 01.22.2010 at 05:53 pm    last updated on: 01.22.2010 at 05:53 pm

RE: seed saving question (Follow-Up #6)

posted by: star_stuff on 07.15.2009 at 03:36 am in Growing Tomatoes Forum

I have yet to attempt saving seeds, but saw this website, below. What do you guys think?

Here is a link that might be useful: Beginners Guide To Saving Tomato Seeds Using Fermentation

NOTES:

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clipped on: 09.28.2009 at 06:42 pm    last updated on: 09.28.2009 at 06:42 pm

RE: Your Greatest Hit Recipes for Leesa - The Condensed Version.. (Follow-Up #5)

posted by: ccaggiano on 09.27.2009 at 07:15 pm in Harvest Forum

Ken - I did leave out a few recipes. There were several that were posted as canning recipes but in reading the subsequent responses, it was deemed that the recipes were unsafe for canning. I didn't want to post unsafe recipes. But I didn't forget your cream filling :=) It's the fourth from the bottom.

Here are a couple of more I found last night on other threads...

Roasted Tomatoes, Peppers, Corn and Capers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
6 pounds tomatoes -- peeled if desired
3 1/2 pounds sweet peppers -- (red, orange and yellow), cut into 1-inch chunks - about 12 large
1 1/3 pounds Banana peppers -- (about 5 cut into 1-inch chunks)
2 pounds Sweet Onions -- (Walla Walla - about 3 large)halved and cut into 1-inch chunks
1 2/3 pounds corn kernels -- (about 6 large ears fresh corn)
36 kalamata olives -- pitted and coarsely chopped - (3/4 cup or 4.6 oz.)
1 cup Italian parsley -- chopped (.6 oz.)
3/4 ounce basil leaves -- minced
1 head garlic -- chopped
4 tablespoons capers -- rinsed
Salt and freshly ground pepper to taste

Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).

If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties.

Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.

Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.

Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food.

To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.

Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.

Description:
"-- From Jan Roberts-Dominguez (My Variation)"

------------------------------------------------------------
Carrot Cake Jam

1 1/2 cups grated, peeled carrots
1 1/2 cups cored, peeled pears
1 3/4 cups canned pineapple, including juice
3 T lemon juice
1 tsp ground cinnamon
1/2 tsb ground nutmeg
1/2 tsp ground cloves
1 package of powdered pectin
6 1/2 cups sugar

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.

Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

Makes 6 half pints.

-----------------------------------------------------------
Ajvar

2 large eggplants, about 3 pounds
6 large red bell peppers
Salt and black pepper
1 garlic clove, finely chopped
Juice of 1 lemon
1/2 cup good-quality olive oil
1 tablespoon finely chopped parsley (optional)
Preparation:

Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.

Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.

Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.

Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. I've read that this freezes well.

NOTES:

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clipped on: 09.28.2009 at 06:23 pm    last updated on: 09.28.2009 at 06:23 pm

RE: Your Greatest Hit Recipes for Leesa - The Condensed Version.. (Follow-Up #4)

posted by: ksrogers on 09.27.2009 at 06:37 pm in Harvest Forum

Left out a few recipes from the previous thread.

Totally unrelated to home canning and such, but its a favorite of mine since I was a kid and my mom made cakes filled with it for our birthdays. Simple recipe.
Cream filling:

3 tablespoons flour (instant type is best to reduce lumps)
1/2 cup milk
scant 1/2 cup shortening with part butter
1/2 cup sugar (or Splenda for sugar free)
1 tsp. vanilla

Carefully mix milk and flour together to avoid lumps. Cook over low to medium heat until it thickens to a stiff paste. Place shortening and butter mix in a small mixing bowl with the sugar. Mix them at medium and then high speed for about 1-2 minutes. Once the cooked milk and flour paste has cooled to lukewarm (NOT HOT!), add it to the sugar shortening mixture. Mix in the vanilla, and a dash of salt and beat at high speed for about 2-3 minutes. You end up the a nice cream filling better tasting than what you find in Hostess Twinkies. Its spread bewteen cake layers and any left over can go ito the frosting. I make chocolate muffins and use a pastry bag to 'inject' the filling into the muffins, just like a Hostess cupcake.

NOTES:

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clipped on: 09.28.2009 at 06:23 pm    last updated on: 09.28.2009 at 06:23 pm

Your Greatest Hit Recipes for Leesa - The Condensed Version...

posted by: ccaggiano on 09.26.2009 at 06:12 pm in Harvest Forum

Summer Fruit Jam [from Foodland Ontario]

Yield: 8 cups

3 c Peaches, peeled & chopped
3 c Apricots, chopped
2 c yellow plums, sliced
2 Tb lemon juice
6 c Sugar

In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches & apricots.

Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL (half-pint) canning jars leaving 1/2" headspace. Wipe
rim & seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label & store.
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Cranapple Relish
(from _Canadian Living_ magazine)

For each pint of relish:

2 apples
1 1/2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
4 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
dash hot pepper sauce

Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan,
stir together apples, cranberries, 3/4 cup water, sugar, onion, raisins, vinegar, cinnamon,
salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium; simmer,
stirring occasionally, for 15 minutes or until thickened and no liquid remains. Ladle into hot sterilized jars and seal. (Or simply refrigerate for up to 3 days.)

* I never bother to chop the cranberries.
* I assumed processing was 20 minutes, like for applesauce.
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Oven dried tomatoes

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbl. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.

Amount of tomatoes is up to you.
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Sour Cream Walnuts

1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degress F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan to cool [no stick wax paper helps later removal]
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This next recipe came from KatieC & Annie....

Plum Sauce

4lbs plums
2 cups brown sugar
1 cup white sugar
3/4 cup chopped onion
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapeno)
1 1/4x1 piece of fresh ginger (I used 1/2 tsp ground ginger)
1 tbls salt
1 clove mined garlic
1 cup cider vinegar

Pit & chop plums [don't peel], Combine remiaining ingredients in a large pot, bring to boil, reduce heat. Add plums, cook until thick and syrupy, about 1 1/2 hrs. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Adjust caps and process 20 minutes in a BWB.

Yeild: about 4 pints.

I adore this on egg rolls and chicken fingers (I don't even like chicken). I also like a bit of it mixed w/ balsamic vinager and over a salad.
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This is my husband's favorite. We've made it when we cut all the green tomatoes off the vines before a hurricane (the vines lived to produce many more) and then at the end of the season when it was going to freeze.

Pickled Sweet Green Tomatoes
10 to 11 lbs of green tomatoes (16 cups sliced)
2 cups sliced onions
1/4 cup canning or pickling salt
3 cups brown sugar
4 cups vinegar (5 percent)
1 tbsp mustard seed
1 tbsp allspice
1 tbsp celery seed
1 tbsp whole cloves
Yield: About 9 pints

Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20
Quarts 15 20 25

This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994.
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Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. 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 hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
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Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.
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ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints
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Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.
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Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.
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Caraway Pickled Beets

1 quart beets, (about 2 lbs)
1 small onion, thinly sliced
1 TBLSP caraway seeds
1/2 tsp pickling salt (optional)
I cup white vinegar
1/2 cup water
1/2 cup sugar or 1/4 cup honey

Scrub beets, remove tops but leave tap root and 2 inches of stem. Cook beets in boiling water to cover until the beets test tender to a fork. This will take 20-40 minutes, depending on the size of the beets. Cool beets, slip off the stems and slice or dice them. Combine the beets with the caraway weeds, onion and salt.

For each quart of beets, heat together i cup vinegar, 1/2 cup water, and 1/2 cup sugar. While brine heats, pack the beets into a clean hot quart jar, (NOTE: I pack these in pints, I would never finish a quart of pickled beets). Leave about 1/2 inch head space. Pour the hot brine over the beets to cover. Seal. Process in a boiling water bath for 10 minutes. Store in a cool, dry place. Do not open for 6 weeks to allow the flavor to develop.
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My other big hit is peach maple jam. This stuff doesn't keep too well once opened, so I put it up in small jars.

5 lbs. peaches
1/4 cup lemon juice
1 cup pure maple syrup
1 tsp. cinnamon

Yields about 10 half pints.

Blanch the peaces in boiling water to cover for 1 minute to loosen the skins. Drain, cool and peel. Remove the pits and chop the peaches very finely. You can use a food processor.

I a large nonaluminum pot, combine the peaches, lemon juice, maple syrup and cinnamon. Bring to a boil and gently boil for 10 minutes until thick. The jam is ready when it begins to hold its shape when dropped onto a cold plate.
(NOTE: I find that I have to cook these jams much longer than the recipe says to get them to firm up. I use the cold plate method to test them that I outlined in the "No pectin jams" thread.)
Skim off any foam on the surface and ladle into hot, sterilized jars, (1/2 pint or 6 oz.), leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes.
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Raspberry Plum Jam

I made this with sour cherries instead of plums

2 cups pitted, finely diced plums (about 1 1/4 lbs)
1 1/2 cups fresh raspberries or frozen unsweetened raspberries, thawed
5 cups sugar
1/4 cup lemon juice
1 pouch 3 oz. liquid pectin

Mix plums and raspberries in a heavy nonaluminum pot. Add sugar and lemon juice until well blended. Bring to a full, rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil, then boil, stirring, for 1 minute. Remove from heat and skim off any foam. (NOTE: I'd probably add a 1/2 tsp of butter to prevent excessive foaming). Ladle into hot sterlized 1/2 pint jars, leaving 1/4 inch headspace. Process in a BWB for 5 minutes. Or can also freeeze.
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Last but not least, my salsa recipe. I got it from an old Woman's Day Magazine or some such, from an article about people who ran produce stands and their favorite recipes. It has more spices and ingredients than most salsa recipes, but that's what I like about it. It is pretty vinegary, so I guess you could use some lemon juice or lime juice, and also distilled vinegar.

Irene's Sassy Salsa

6 lbs. tomatoes, peeled and cut up
4 green sweet peppers (I ususally use a mix of some mild, some bannana, and some poblanos or anaheims if they have them in the store. Be careful, because you don't want more peppers than the recipe calls for)
3 red sweet peppers
1 lb. (2 large) onions, peeled and cut up
at least two jalepenos
1-2 stalks celery
1/4 cup snipped fresh parsley or cilantro
2 TBLSP sugar
2 TBLSP paprika (You can use hot or mild, depending on your taste)
1 TBLSP salt
2 1/4 tsp. ground cumin
2 TBLSP dry mustard
1 TBLSP garlic powder
1 1/2 tsp pepper
1-2 tsp chili powder
1 1/2 cups vinegar (or part lemon or lime juice)

Put the chopped veggies and seasonings in a big heavy duty nonreactive pot. Add the vinegar. Bring to a boil, then simmer at least 30 minutes, until very thick. Ladle into hot sterilized jars, (I use the wide mouth 1/2 pints). Process 15 minutes in a BWB.
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GRAPE JAM
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 3 pints.
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CERTO Pineapple Chutney
Prep Time: 45 min
Total Time: 45 min
Makes: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)
1 cup raisins
1/2 cup cider vinegar
1/3 cup chopped onion
1/4 cup fresh lemon juice
2 Tbsp. chopped crystallized ginger
2 tsp. salt
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
5 cups granulated sugar, measured into separate bowl
3/4 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PARE and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well.

STIR sugars into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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Here are two tomato sauce recipes we really enjoy. Both are from the "Complete Book of Small-Batch Preserving."

* Exported from MasterCook *

Chunky Basil Pasta Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield: "8 cups"

Note: This sauce also makes an excellent base for a quick pizza.
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* Exported from MasterCook *

Multi-Use Tomato Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Yield:"12 cups"
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I'm the second generation to make this pickle recipe. It originally appeared in an old USDA bulletin: "Making Pickles and Relishes at Home," but it can still be found on several Extension Service sites.

Crosscut Pickle Slices
(Bread & Butter Pickles)
4 quarts sliced medium cucumber, about 6 pounds
1 1/2 cups sliced onions
2 large garlic cloves
1/3 cup salt
2 quarts crushed ice or ice cubes
4 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups vinegar
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with ice; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely in clean, hot pint jars to 1/2 inch of top. Adjust jar lids. Process in boiling water bath for 5 minutes (jars will cool the water, so start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals, if necessary. Set jars upright to cool. Yield: 7 pints.
Note: Process 10 minutes BWB for elevations 1001 feet and above.
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Kosher Dill (Heinz Recipe)

4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup canning salt
3 cups distilled or apple cider vinegar, 5 % acidity
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.
Banana Jam

Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.
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Zucchini Relish

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint jars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water for 15 minutes.

Yield: 6 pints
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Pecan Praline Syrup
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat. Stir in pecans and vanilla extract. Simmer for 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, and water bath for 10 minutes.

Yields about 4 half pints.
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No Pectin Strawberry Jam

4 cups strawberries hulled and cut about 1/4 inch pieces
- this takes about 2 quarts whole berries
between 2 and 2-1/2 cups cane sugar according to tartness of berries
2 tablespoons fresh lemon juice
1 teaspoon Fruit Fresh (vitamin C and citric acid powder) or 2 tablespoons more lemon juice
4 half-pint canning jars

Put strawberries only into graniteware or stainless steel pot Mash a bit with a masher or flat bottom glass to bring out juices. Cover. Cook on medium low just until simmering stirring occasionally. Reduce heat to maintain gentle simmer. After about 5 minutes a lot of water will come out of the berries. Uncover pot and simmer 15-20 minutes stirring often until reduced, thicker, not watery. Add sugar, lemon juice,fruit fresh. Mix well and bring to simmer over medium low heat. Do not leave pot alone or cook higher than low, or medium low heat. If the sugars overheat they can burn on the bottom of the pan, and ruin the jam. You can't ruin it on a low simmer if you watch. Cook another 15-20 minutes, stirring often until mixture is reduced like a thin jam. You can test it by putting a teaspoon on a saucer and putting in the freezer for a minute or two. If the tester is jam-like it is ready. It doesnt have to be super thick. Total cooking time should be 25-30 minutes not counting times to bring up to a simmer. Don't try to boil it super thick
Fill half pint jars to 1/4 inch of top. Make sure water is 1-1/2 to 2 inches above tops of the jars. Put in canner covered with 1 to 2 inches boiling water. Bring to boil, cover, and process 10 minutes. Turn off heat. Remove canner lid. Let jars sit in water 5 minutes. Remove jars to a towel to cool. Let sit 12 to 24 hours before testing the seal. Should store for one year. Refrigerate after opening. Should be good for a week or two, or maybe more, after opening.
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Creamy Tomato Sauce/Fondue

1/2 pint heavy cream
1 oz marinated tomatoes, pureed *
1/8 cup white wine
2 cloves garlic, minced
1 Tbsp fresh basil, chopped

Sautee garlic in olive oil. Add other ingredients and cook to desired thickness. As a sauce, try over chicken breasts. As fondue, use sour dough bread and prawns for dipping.

*Marinated: rehydrate dried tomatoes, then pack in extra virgin olive oil with or without spices. Store in refrigerator until ready to use.
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Surprise Cheese Puffs (a snack/hor d'oeuvre)

1/4 lb sharp cheddar cheese, grated
1/2 cup softened butter
1 tsp garlic salt
1 cup flour
3 Tbsp dried tomato powder
Marinated dried tomatoes

Blend cheese and butter until smooth. Combine dry ingredients and add to cheese mixture. Drain marinated tomatoes; chop. Wrap about 1 1/2 Tbsp of cheese around small amount of tomatoes. Roll into ball. Chill balls for 1 hour before baking on ungreased cookie sheet (400 degrees f) 15 minutes. Serve warm.
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Tomato Spread (perk-up breads, crackers, celery sticks...)

2-3 cloves garlic, minced
1 oz marinated tomatoes
1 lb cream cheese

Blend all ingredients in food processor until smooth. Add more olive oil if needed to get the right texture. Enhance with other spices to taste.
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Refilled Baked Potatoes

Scoop out the inside of a baked potato. Combine and mash with potato:
marinated dried tomatoes (or dried tomato flakes)
green onions, chopped
sour cream
salt and pepper to taste
Refill the potato skin. Top with grated cheese and return to oven (350 degrees f) until cheese melts.
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Salads (tossed green, potato, pasta)
Any salad can be easily enhanced by tossing ingredients with chopped, marinated, dried tomatoes or by topping salads with dried tomato flakes. Dried tomatoes are particularly great for full tomato flavor and color in winter when fresh, vine-ripened tomatoes are not available.

1. Dried Tomatoes: Eat slices as a nutritious snack or make tomato flakes or powder for recipe ingredient. Flakes/powder are easily made by putting a bag of dried tomatoes into the freezer for about 15 minutes (until brittle). Remove from freezer then chop or grind in food processor (or crumble in the bag by hand).
2. Rehydrated: Steam dried tomatoes in a colander over boiling water (covered container) for 4-5 minutes or put tomatoes in a sieve and dip quickly in and out of boiling water; drain.
3. Pureed: Use food processor or blender to puree rehydrated dried tomatoes (add a little water or olive oil). Sotre in sealed container in refrigerator until ready to use.
4. Marinated: Rehydrate dried tomatoes, then pack in extra virgin olilve oil with or without spices. Store in refrigerator until ready for use.
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Pear and Currant Chutney

Makes 2 - 3 cups
1 cup dried currants
6 tbls pear brandy
4 pears, peeled, cored and cut into " pieces
2 ribs celery, cut into " pieces
cup sugar
1/3 cup fresh lemon juice
3 3 inch piece fresh ginger, peeled and grated
pinch cayenne

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age.
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Pear Apple'n Cranberry Chutney

Prep Time: 45 minutes
Cook Time: 2 hours
Makes 6 half-pints

2 Cinnamon Sticks , broken in half
1 teaspoon Whole Allspice
1/2 teaspoon Whole Cloves
1/2 teaspoon Whole Black Pepper
2 pounds pears, peeled, cored, and finely chopped, (about 5 cups)
1 1/2 pounds green apples, peeled, cored, and finely chopped, (about 4 cups)
3 cups sugar
1 1/2 cups distilled white vinegar (5% acidity)
1 package (6 ounces) dried cranberries or one 12 ounce bag fresh cranberries, chopped
1 medium onion, finely chopped, (1 cup)
1/3 cup Crystallized Ginger, finely chopped
1. Tie cinnamon, allspice, cloves and pepper in a cheesecloth bag.
2. Combine all ingredients in 6-quart saucepot; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally. Cook until thickened, about 1 1/4 to 1 1/2 hours. As mixture starts to thicken, stir more frequently. Remove spice bag; discard.
3. Ladle into hot half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.
4. Cover jars with metal lids and screw on bands. Process in boiling water canner for 10 minutes.
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APPLE CHUTNEY

8 C chopped apples (I use Northern Spy's)
2 cloves garlic, chopped
1 XL sweet red pepper, chopped (or 2 med)
1 lb golden raisins
1 lb black raisins
2 jalepenos, chopped
2 Tbsp mustard seeds
4 C apple cider vinegar
2 med onions, chopped
4 C brown sugar
1/4 C fresh ginger, chopped (no need to peel)
2 tsp salt
2 tsp grd allspice
2 tsp grd cinnamon
2 tsp grd cloves

Combine all in a large kettle and bring slowly to a boil, stirring often to keep from sticking. Boil till thick. Pour into hot jars, adjust lids and process in BWB 10 min.

Yield: 12 to 14 half pints (maybe?)
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5 PEPPER JALEPENO JELLY
1/2 c. fresh peppers, stemmed and seeded, I use jalepeno, serrano, habanero, tabasco and pequin.
1 lg. red bell pepper, stemmed, seeded and cut up
2 c. apple cider vinegar
1 1/2 c. dried apricots, chopped (you can also use peaches or pears)
6 c. granulated sugar
1 (3oz.) pkg. liquid pectin
Put peppers and apricots in food processor and pulse until coarsely ground. Stir in vinegar.
Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath. Makes about 7 half pint jars. A few weeks ago I had several couples over and this got rave reviews and is our favorite over any jalepeno jelly that I have made.
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Apple Chutney
2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1 pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)
Yield: About 6 pint jars

Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.

Pour boiling hot chutney into hot jars, leaving inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes for pints or 1/2 pints.
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Katie's Peach Salsa

6 cups peaches -- diced (I used frozen for convenience)
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped*
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne
1/4 cup fresh lime juice

Simmer all ingredients for 5-10 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).
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Kiwi Daiquiri Jam Recipe

Ingredients
5 kiwifruit, peeled
3 cups sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch (85 ml/3 ounces) liquid pectin
Green food color, optional
4 Tbsp rum

Instructions
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints
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1 12 oz. bag of fresh cranberries
1 crunchy apple
1 whole orange
1`cup of sugar
1 teaspoon fresh grated ginger (or a couple of lumps of candied ginger finely chopped)
1 cup pomagranate ariols
1/2 cup chopped pecans or walnuts

In food processor, place cranberries, apple quartered/cored, sugar, 2 teaspoons of fresh orange zest, peeled and seeded orange, and ginger. If you want to add dried apricots or a slice of fresh pineapple as I did this year, go ahead. Grind all to a pea to bb sized mix. Remove to bowl and rest overnight in refrigerator to blend flavors. Taste test for sugar next day. Add sugar if necessary (I never do as I like it tart) and add toasted chopped nuts and pomagrante ariols (if you have them). If you don't have the ariols, don't worry as it will still be delicious. Remember, you have to make it the day before to let flavors blend. Don't know how long it keeps as it is always gone in less than a week. Try on pancakes, toast, chicken, turkey, pork, sweet potatoes, pumpkin, in pie filling with apples, let your mind wander.
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Here's one that is a favorite around our house and is a good way to get some use out of those big baseball bat size zuc's and yellow squash.

Doesn't have a name, that I know of, but maybe someone already knows this recipe and can help me out with the name.

1- baseball bat zuc/squash; peel, seed and dice into smaller chunks
1- large white/yellow onion; diced
2-3 ripe tomatoes; blanch, peel and cut into 1/2" slices
Prego
1 package Mozaerella cheese

In 11x13(??, a bigger baking dish) baking dish mix together zuc and onion to form bottom layer. Add fresh tomato slices on top and stick into a 350 deg oven for 15-20 minutes. Once zuc is semi fork soft, take out of oven and drain excess water that has come from the veggies. Place a thin layer of Prego over the dish and then a package of cheese to coat everything. Back in the oven until cheese it melted and your done.

A fan favorite around here at get togethers and such. My mom makes batches of this and freezes them, of just the base three ingredients, for the winter time and they are extremely tasty when it's -10F out.
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Dilly Beans (from USDA, original poster Linda Lou)

4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process 5 min.
If you want to skip the boiling of the jars first, then process in the BWB for 10 min. I do it, and they are good and crisp still. You can also use Pickle Crisp if you want pickled things really crunchy. Cider vinegar will seem less tart, but it will make the brine darker. Adding a pinch of sugar is a good idea, too.
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PEAR MINCEMEAT:

7 lbs. pears, peeled, cored & cut into eighths
2 lemons, unpeeled & cut into eighths
2 oranges, unpeeled & cut into eighths
2 c. raisins
6 c. sugar
1 tbsp. salt
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground nutmeg
1 tbsp. ground cloves
1/2 c. vinegar

Position knife blade in food processor bowl. Add about 1 cup pears; process until finely chopped. Repeat with remaining pears, lemons, oranges and raisins.
Combine chopped fruit and remaining ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies.

Makes 7 1/2 pints.
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ZUCCHINI BREAD

*from _A Century of Canadian Home Cooking_, Carol Ferguson & Margaret Fraser, Prentice Hall Canada, 1990

3 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla
2 cups packed finely shredded zucchini
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped nuts

In a bowl, beat eggs, sugar, oil, and vanilla. Stir in zucchini.

Stir together flour, baking powder, soda, salt, and cinnamon. Stir in raisins and nuts.

Stir dry ingredients into zucchini mixture.

Pour into two greased 8- x 4-inch loaf pans.

Bake in 350 degree F oven for 50 to 60 minutes or until tester comes out clean.

Makes 2 loaves.
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How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber.

Raspberry with Chocolate
2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.

Notes:

After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.

Also, you should process this in a BWB for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers.
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Spiced Red Cabbage

12 pounds red cabbage (about 3 large heads)
1/2 cup canning salt
1 cup brown sugar
1/2 cup mustard seed
1/4 cup mace
2 quarts red wine vinegar
1/4 cup whole cloves
1/4 cup whole allspice
1/4 cup peppercorns
1/4 cup celery seed
2 sticks cinnamon

Remove outer leaves of cabbage; core and shred. Layer cabbage and salt in a large bowl. Cover; let stand 24 hours. Rinse. Drain thoroughly on paper towel-lined trays, about 6 hours. Combine sugar, mustard seed, mace and vinegar in a large saucepot. Tie whole spices in a spice bag; add spice bag to vinegar. Boil 5 minutes. Remove spice bag. pack cabbage into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
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Habanero Cranberry Jelly (I call it Turkeys Revenge).

I created (ok, not wholly created LOL) this variation of Mellys Cran-Jalapeno Jelly. Using Mellys as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, its great in the summer too!

Ingredients:
3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice
1/2 cup finely diced habanero pepper
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

Procedure:
1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars
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Bandy Peppercorn Sauce

For those who like this type of sauce, this one (IMHO) is decadent! A little bit of effort but well worth it. It freezes well.

I dont recall where I originally found the recipe.

1 cup (250 mL) red wine
1 tsp (15 mL) balsamic vinegar
2 cups (500 mL) beef or veal stock
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) cracked pink peppercorns
1 tsp (15 mL) cracked green peppercorns
1 tsp (5 mL) cracked black peppercorns
2 tbsp (25 mL) brandy

1. Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes.
2. Add stock and bring to boil. Continue to cook about 10 minutes until sauce reduces to 1 cup (250 mL).
3. Add cream and reduce again until sauce is thick and glossy, about 3 to 5 minutes. Stir in peppercorns and brandy and simmer 2 more minutes to amalgamate flavours. Salt to taste.

Makes about 3/4 cup (175 mL)
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Caramelized Leek Soup (Gourmet : January 1998)

Given the simple ingredients, we were amazed at how tasty this soup turned out. Its a bit time consuming but worth the effort. It can be served as is but we prefer to puree it, turns out like a cream soup but without the cream. The pureed version freezes very well.

Ingredients
2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth
Garnish: 4 teaspoons finely sliced fresh chives

Preparation
1. Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain.
2. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes.
3. Stir in sugar and cook, stirring occasionally, 10 minutes.
4. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes.
5. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden.
6. Add remaining 3 cups broth and bring soup just to a boil.
7. Season soup with salt and pepper.

Makes about 5 cups, serving 4 as a first course.
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Tomato Jam

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I used two Thai bird peppers and included the seeds)
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.
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Parmigian Sun-Dried Tomato Bread (Bread Machine)
1 1/4 cups water
2 tablespoons oil that tomatoes are in
1 teaspoon lemon juice
1 tablespoon granulated sugar
2 tablespoons powdered milk
1 teaspoon salt
3 cups white bread flour
6 tablespoons chopped sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons active dry yeast
2 Tblsp Parmigiana cheese

Add Yeast, Water, Salt, Flour, Lemon Juice, Powdered Milk,
Add remaining ingredients last 3minutes of final knead cycle.

I stop the machine after the second kneed cycle. I roll the dough into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise double in size. Bake at 350 for 25 minutes. This is a dense bread. They freeze beautifully. I allow them to cool and then place all ina ziplock or vacuum bag. Easy to grab a couple out when you want them.
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Asparagus Pesto

1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese
1 cup pine nuts
1/4 cup olive oil
Juice of 1/2 half lemon
1/2 teaspoon fine-grain sea salt

Toast pine nuts in a single layer in a large skillet set on medium heat, stirring occasionally, until fragrant and lightly browned. Remove from pan and set aside.

In a medium pan, bring salted water to a boil and drop in the asparagus. Cook only 2 or 3 minutes until the spears are bright green and barely tender. Drain under cool water to stop the cooking process.

Add the asparagus, spinach, garlic, parmesan, and pine nuts to a food processor. Puree and, with the motor running drizzle in the olive oil until a paste is formed. Add lemon juice and salt. Adjust to taste.

I have used swisschard and it tastes great. Also have skipped the salt at the end and used roasted salted sunflower seeds instead of pine nuts. Yum.

This freezes well if you can keep your spoon out of it long enough to have some left, that is. Tastes even better the next day. We like this better than basil pesto now.
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Spinach con Queso

2 C. Queso (quick melt) cheese, shredded
3 fresh jalapeno peppers, seeded and finely chopped
1/2 C half & half
1/3 C. onion, finely chopped
1 teas.cumin
1 T. roasted red pepper, chopped (this is approx.)I add it for color.
1/2 box frozen chopped spinach, thawed and I chopped it again.

Heat all ingred. in double boiler over low heat, stirring constantly until cheese is melted. Serve warm with tortilla chips. Makes about 2 cups.

Don't let the simplicity of this recipe fool you....it is awesome and you might as well double it to begin with.
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Zucchini-banana-date-spice bread (or muffins)

3 cups zucchini shredded finely
4 bananas, mashed
3 cups whole wheat flour
1 cup strong hot coffee
1 1/4 cups pitted minced dates
1 tsp salt
2 cups brown sugar
1/2 cup yellow raisins
1/2 cup chopped pecans
2 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp grated fresh ginger

Pour hot coffee on minced dates and let soak a few minutes. Add
bananas, mash, and add all the sugar and spices, salt. Squeeze juice
from shredded zucchini and set aside (use in a soup or veggie stock or
in mix if too dry). Add drained shredded zucchini to the
banana-coffee-date mix. Add raisins, pecans and sift flour with soda
and baking powder. Add flour mix into zucchini banana mix and stir
lightly. It should not be very wet, use some reserved zucchini juice
if too dry. Pour batter in oiled muffin tins or in oiled bread pan
and bake at 350F oven for 15-20-30-45 minutes (depending on type of
pan, muffins take a lot less, small muffin tins even less, a large
bread pan will be closer to 45 minutes).
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Asian Style Pork Tenderloin

Take a boneless pork tenderloin and sear on all sides in a hot, lightly oiled saute pan.

Place tenderloin in a baking dish, slather about 1/2 a jar of plum sauce all over the meat, and bake at 350 for about 12-15 minutes.

Remove from oven and let the meat rest, covered with foil, for 10 min.

Heat remaining jar of sauce gently and spoon on the plate, fan out four or five slices of pork over the sauce.

Voila! Fancy-schmancy dinner in less than 30 min.
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I'm sorry, I wish I had noted what the yield was for this, but didn't copy it over. I think it makes 4 half pints.

Roasted Red Pepper Spread

6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

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We have pear trees everywhere, and this is a huge hit!

Ingredients
1 (20-ounce) can crushed pineapple with syrup
16 cups (about 6 pounds) peeled, cored, and chopped pears
10 cups sugar
1 tablespoon lemon juice
Special Equipment: 12 to 16 (1/2-pint) canning jars with lids
Directions
Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
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Totally unrelated to home canning and such, but its a favorite of mine since I was a kid and my mom made cakes filled with it for our birthdays. Simple recipe.
Cream filling:

3 tablespoons flour (instant type is best to reduce lumps)
1/2 cup milk
scant 1/2 cup shortening with part butter
1/2 cup sugar (or Splenda for sugar free)
1 tsp. vanilla

Carefully mix milk and flour together to avoid lumps. Cook over low to medium heat until it thickens to a stiff paste. Place shortening and butter mix in a small mixing bowl with the sugar. Mix them at medium and then high speed for about 1-2 minutes. Once the cooked milk and flour paste has cooled to lukewarm (NOT HOT!), add it to the sugar shortening mixture. Mix in the vanilla, and a dash of salt and beat at high speed for about 2-3 minutes. You end up the a nice cream filling better tasting than what you find in Hostess Twinkies. Its spread bewteen cake layers and any left over can go ito the frosting. I make chocolate muffins and use a pastry bag to 'inject' the filling into the muffins, just like a Hostess cupcake. If you like it to be a chocolate flavor, add some unsweetend cocoa, about 2-3 tablespoons when creaming the shortening sugar, and increase the sugar by 1/4 cup. Never add any granulated sugar AFTER the milk flour paste is mixed in, as it will be gritty and wil not dissolve. Its the slight warmth of the paste that mixes with the granulated sugar that mkes it dissolve.
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GRANDMA'S OLD FASHIONED APPLE BUTTER

6 lbs apples, quartered
2 quarts sweet cider
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves

Cook apples in cider until tender and press through sieve or food mill. Measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As it thickens stir frequently. Add sugar an spices and cook slowing until thick, stirring frequently, about 1 hour. Por into hot jars, leaving 1/4 inch head space. Process 10 minutes in BWB.

Makes about 5 pints

Now, for technique. I don't cook apple butter on the stove, stirring and sticking and dodging those little apple butter volcanos that explode onto your forearms when the butter gets thick. I dump the whole mess into a large enameled roaster and put it in the oven at about 300-350, stirring every hour or so until it's thick enough. The house smells wonderful, I can do other things, and the apple butter gets as thick as you like it, depending on how long you cook it.

I've also done it in the crockpot, but you have to uncover the crockpot for the last couple of hours. I've also used my handy-dandy peeler/slicer and just put apple slices into the crockpot, added some sugar and spices and let it cook with no liquid at all other than a splash of apple juice in the very bottom, 1/2 cup at most. When the apples are soft, I mash 'em with the potato masher and check the thickness, then cook until it reaches a good consistency.

Be sure to use the frozen plate test if you do this, because it's thicker when cool than when it's warm.
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Apple-Apricot Pie

Can be made for fresh eating or frozen in the crust for baking later. Serves 6-8

Pie crust for 1 9" deep dish pie
6 large apples peeled, sliced in thin wedges,cored
1/2 cup dried apricots snipped into bite size pieces
1/2-1 tsp cinnamon (or to taste)
1/4 tsp nutmeg
3 T apricot jam (we prefer one of the "only fruit" types)
1/4 cup water or apple juice

Directions:

Saute apple slices, dried apricots in water, jam and spices then cover and cook till soft with lid on. Scoop with a slotted spoon into bottom pie shell. If planning to bake immediately pre-bake the bottom shell just a bit. Pile the apples and apricots higher in the middle of the pie. Dot with pats of margarine and dribble about 1/2 of the sauce remaining in the pan over all.

Apply top crust with vent shape of your choice in the center. Lightly brush crust with water and sprinkle with 1 T. sugar. Bake at 400 degrees for 45-50 mins. until crust is light golden brown.

Serve warm with caramel flavored ice cream. ;)

If planning to freeze, place unbaked pie on a cookie sheet to freeze then vacuum seal or wrap well and place in freezer. Bake frozen, not thawed.
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Plum Pepper Jam
3 1/4 cups finely chopped plums
1 1/2 cups chopped green or red peppers
1/2 cup chopped jalapeno peppers
2 1/4 cups sugar
3/4 cups cider vinegar
1 box low sugar pectin

In a 8 quart sauce pot stir in plums, peppers and vinegar.

Measure the sugar into a separate bowl. Mix 1/4 cup sugar and box of low sugar pectin in a small bowl.

Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover, bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude chart. Remove jars and place upright on a towel to cool completely. After jars seal, check seals by pressing middle of lid with finger. If the lip springs back, lit is not sealed and refrigeration is necessary.

Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year.

NOTES:

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clipped on: 09.28.2009 at 06:23 pm    last updated on: 09.28.2009 at 06:23 pm

Canning Recipe for tomatoes - Chunky basil pasta sauce

posted by: junelynn on 07.26.2009 at 09:08 am in Harvest Forum

I came across this recipe posted in one of the forums where you list what you canned for the year, plus various other recipes. Not sure which one it came from, but I want to tell you it's very good and pretty rich! The taste is just fantastic! It will be great for pizza sauce, as it comes out a bit sweet, or you could use it as a starter when you make spagetti sauce from scratch. I let mine cook down longer than 40 minutes to actually make it more of a sauce and I had used more tomatoes so it took longer. I think it's the 1/2 cup of fresh basil that it requires that makes it sweet, as you really don't use that much sugar, and possibly the wine. It's not sweet in the sugary sense, just sweet in the mix of flavors I taste. I had a little bit left over and I ate it with some odds and ends that I threw together for supper. It was DELICIOUS! The tomato paste I used was from Aldi's. Nothin' special. The wine I used was from Trader Joe's "Charles Shaw, Shiraz" as I buy it by the case. (3.99 a bottle). It's a dry red wine, but not overly tart. "Regina" red wine vinegar and fresh basil cut from my garden. Oh, and sweet vidalia onions. I did have a mix of tomatoes, Park's Whopper, Celebrity and another one I can think of the name at the time. Could be why it took longer to simmer into more thickness as the P.Whopper is really more for eating. I used the tomatoes I had. One makes do with what they've got. By the way guys, it's supposed to get in the mid 90's here in the piedmont of N.Carolina today (Charlotte area). Hot and humid! Tomatoes and squash, cukes and corn plants love it!!!

I ended up with 5 half pints of sauce.


Exported from MasterCook *

Chunky Basil Pasta Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield:
"8 cups"

Note: This sauce also makes an excellent base for a quick pizza.

NOTES:

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clipped on: 09.27.2009 at 09:22 pm    last updated on: 09.27.2009 at 09:23 pm

RE: Old Dog Learns new Harvest Forum tricks! (Follow-Up #2)

posted by: ksrogers on 09.27.2009 at 01:35 pm in Harvest Forum

Yes. THANK YOU!! Its people like you that take that tiny bit of extra effort to actaully find all the 'gems' here, that restore my faith in this forum. To just grab some text from posts, you can also use keyboard commands. Pressing control and the letter 'C' copies text you highlight into a hidden clipboard. Then you can paste the text into a program like Word Pad or other text reader. The PASTE function is done by pressing the control and 'V' key. Highlighting text is easy to do. Place the mouse pointer at the beginning of the intended text, while holding the left mouse button, you move down the text on the page which highlights it what you want to copy. After that, the control C is used to copy, and control V is used to paste elsewhere.

My red pepper spread used balsamic vinegar, as well as roasted onions and roasted garlic. All were done on a gas grill with mesquite to add a bit of smokey taste.

NOTES:

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clipped on: 09.27.2009 at 09:03 pm    last updated on: 09.27.2009 at 09:14 pm