recipe time!

Why not ... it's still creative.  Tis the season to be canning ... and I love to share a good recipe when I get one.  So here are five!!  Three are my personal own recipes, tried and true!

Enjoy and let me know how your preserves turn out!

Pickled Beets


2C Vinegar
2C Sugar
2C Water
1t whole cloves
1t allspice
1t cinnamon
1 thinly sliced lemon


Cook small young beets. Cool and peel (I recommend boil them one evening, drain them, then peel them the next day, it makes it super easy) Mix all ingredients except beets, and bring to boil. Add beets and bring back to boil. Simmer for 15 minutes. Pack in sterilized jars and seal.


If you double this recipe it uses 3lbs of beets uncooked - makes 6 jars of 500ml each.


Red Bell Pepper Jelly (sweet)


2lbs firm red bell peppers
2C white wine vinegar
1t sea salt
2 small red chilies
10C white granulated sugar (I told you it was sweet)
6t powdered citrus pectin


Halve and seed the bell peppers. Cut them into small pieces and finely chop them in a food processor or blender. Place in a non reactive pan and add the remaining ingredients (seeding and chopping the chilies), except for the powdered pectin. Put the pan over medium heat and bring the mixture to a boil, stirring. Reduce the heat to a simmer and cook for about 1 hour.


Add the powdered pectin, increase the heat, and boil for 2 minutes, stirring constantly. Skim the surface to remove any scum. Remove the pan from the heat, ladle the jelly into warmed sterilized jars, seal. It will be ready to eat after 2 weeks.


Makes about 10 cups.


I recommend to use a jelly netting or cheese cloth to remove any of the larger particles as this makes a very nice jelly if it doesn't have pulp in it.


Red Pepper Jelly (this is my personal recipe)


12 slender sweet red Peppers
2 C red wine vinegar
4 jalapeno peppers
6C sugar
1/4 t salt
2 packs knox gelatin


Use same process as above recipe - made 5 1/2 jars of 250ml




Jalapeno Pepper Jelly (again my personal recipe)


14 Green Peppers
17 Jalapeno Peppers
1C water
5lbs (2KG) sugar
4C apple cider vinegar
3 packages knox gelatin
1pk certo liquid
1t chilis crushed


Use same process as above - again I recommend to strain the jelly - pulp bad :o)


This recipe made 14 1/2 jars 250ml




Home Made Ketchup


15 ripe plum tomatoes
1/2 C apple cider vinegar
2T brown sugar
Garlic powder
dehydrated onion flakes
cinnamon (just a pinch)
celery salt
salt
cayenne pepper
black pepper


four hour cook time - use a food processor or hand blender to pure all ingredients. This doesn't make very much ketchup but it sure is good, and the kids will LoVE it <3