Bruschetta in a Jar
Makes about seven 8 ounce jars
5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 tbsp granulated sugar
2 tbsp dried basil
2 tbsp dried oregano
2 tbsp balsamic vinegar
9 cups chopped cored plum tomatoes

1. Prepare canner, jar and lids.
2. In a large, deep stainless steel saucepan, combine garlic through balsamic vinegar. Bring to a full boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes until garlic is heated through. Remove from heat.
3. Pack tomatoes into hot jars to within a generous 1/2 inch of top of jar. Ladle hot vinegar mixture into jar to cover tomatoes, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim. Center lid on jar. Screw band down tightly until resistance is met, then increase to fingertip tight.
4. Process 20 minutes in a BWB.

Since they only list 8 ounce jars, I'm assuming you wouldn't be able to use anything larger. I had the page flagged but I haven't been able to find plum tomatoes that look good enough to bother with.

Any opinions on using fresh herbs. Since you usually use a tablespoon fresh for a teaspoon of dried, you would need to triple to amount to 6 tbsp (3/8 cup). I have both basil and organo in my yard right now.

So, now I have two questions. The first is that it is obvious I am going to make this every year, and a single recipe is not enough (3 cups). I know that I can't just double everything, but I also know that Carol "worked out" a double recipe for Habanero Gold. So, how do I get going on doubling it?

Second, I put the first batch in one 8-oz jar and four 4-oz jars. The big one and two of the little ones are a beautiful clear translucent jel, while the other two are a cloudy, opaque jel. I tried to fiugre out why, and thought that maybe the cloudy are the ones I filled last and that it was starting to jel already. So with the second batch, I recruited DH to help me so that we could fill the jars (three 8-oz this time) very quickly before any jelling started. It seemed we were successful. However, after processing and cooling, all three of these second batch are the cloudy jel. So, what is the difference? How do I get the nice beautiful clear every time? (I hope you all understand what I mean, I could try taking a picture but am not so great with that either...)

The same was true with my Habanero Gold this year, most of the jel was cloudier than last year (although the batch of Carol's Confetti Jelly I made was nice and clear). It makes me very sad.

BTW, I am thinking that some lemon strips might be very nice in the HG, what do you all think?

Thanks,
Ann

ZESTY RED ONION JELLY

"A house specialty designed especially for an Ottawa newspaper. For jelly with a lovely pink hue, make the jelly in August when the red onions are fresh. Bob says that when he makes this jelly in January, it lacks the beautiful rose hue of the same recipe made with freshly picked produce."

1 cup diced red onion
2 tsp lemon zest
3/4 cup white vinegar
3 cups granulated sugar
1 pouch (85 ml [3 fl oz]) liquid pectin

Cut red onion into 1/8 inch slices; cut slices into 1/4 inch dice. Measure 1 cup into a large, deep stainless steel saucepan. With a sharp knife, cut a wide strip of paper-thin yellow peel from lemon; cut into thin strips and measure 2 tsp into saucepan. Stir in vinegar and sugar.

***Over high heat, bring mixture to a full, roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.

Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (headspace). Wipe jar rims. Centre lids on jars & screw on bands. Process in BWB 10 minutes.

Cool for about 30 minutes, then, when lids are concave but jelly is still hot, carefully invert & twist jars to distribute solids throughout jelly. (**Do not let them remain upside down for long periods**) Repeat as needed during the cooling/setting time, until solids are nicely suspended.

Oh well. Keeps the rest of us going while we're waiting.

I would dry some apricots if I had lots! Love them for snacks. Then you can make Annie's Habanero Gold later. Serve over a brick of cream cheese with crackers (a good movie and a glass of wine and DH & I call it a date!!)

Here's the recipe!

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.

Deanna

Combine sun-dried tomatoes, cream cheese, butter, Parmesan cheese, garlic, oregano, basil, thyme and salt in a food processor container. Process until mixed, scraping side of container occasionally.
Chill, covered, for 4 hours or longer.

ROASTED PEPPER & TOMATO SOUP
2 - 28oz cans crushed tomatoes DO NOT DRAIN
6 bell peppers any color
2 cans chicken broth
½ cube real butter
3 tbl chopped garlic (fresh cloves or prepared in the jar which is what I use)
1 tsp oregano
1 tsp basil
1/4 cp sugar
Salt to taste.

Roast peppers on your barbeque ON HIGH until 75% blackened. Peel off blackened skin. Remove seeds and stem. DO NOT OVER COOK PEPPERS OR THEY ARE A REAL PAIN TO PEEL/DESEED. I
In food processor, puree the peppers until they are completely smooth. Add all ingredients to large stock pot. Simmer until liquid is reduced by 50%. Garnish with small strips of colored peppers, dollop of sour cream and croutons. This soup freezes REALLY well so I always make a double batch and freeze half.

OLIVE TAMPENADE
3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta (I have to buy online as not avialble locally)
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry (Anchovies are optional.)
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is COARSELY pureed. Taste for seasoning, then serve as a dip/pate alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.