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Red Tomato Jam4 cups tomatoes
1/2 slice lemon
4 cups granulated sugar, dividedScald tomatoes, peel. Squeeze out as many seeds and as much juice as possible. Measure 4 cups tomatoes into kettle. Add lemon and 1 cup sugar. Boil for 5 minutes.Add 1 cup sugar. Boil for 3 minutes.Add remaining sugar. Boil for 20 minutes. Pour hot liquid into sterilized containers; seal.

 

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Ro-Tel Tomatoes
Ro Tel Tomatoes1 gallon tomatoes, peeled and chopped 2 green bell peppers, chopped 8 jalapeno or serrano peppers, chopped 3/4 cup vinegar 3/4 cup granulated sugar 1 1/2 tablespoons saltCilantro to tasteCumin to tasteMix together and cook 45 minutes. Put (Upload by user)

No-Cook Strawberry Butter
No Cook Strawberry Butter1 quart fully ripe strawberries1/2 teaspoon grated lemon rind1/4 teaspoon nutmeg4 cups granulated sugar2 tablespoons lemon juice1 pouch Certo� Fruit PectinStem strawberries and place 1 cup at a time in container of food processor with c (Upload by user)

One Hour Apple Butter
One Hour Apple Butter1 gallon applesauce1 box Sure Jell�2 pounds granulated sugar (more if apples are sour)1 bag cinnamon red hotsSeveral drops red food colorBring applesauce to boil, then add remaining ingredients. If not spicy enough, add a few drops of cinnamon (Upload by user)

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Peach Chutney
Peach Chutney5 pounds peaches1 package golden raisins3 cups brown sugar2 cups chopped pecans1 can crushed pineapple1 pint vinegar4 ounces preserved ginger1 tablespoon cinnamon1 teaspoon allspice1 teaspoon clovesMix all together in a large kettle (Upload by user)

Peach Honey
Peach Honey3 cups soft peaches, crushed2 cups water3 1/2 pounds granulated sugar1 teaspoon powdered alumAdd water to crushed peaches and cook until peaches are soft. Add sugar; when it has dissolved, cook rapidly until thick. Add alum and cook 1 minute longer. Let stan (Upload by user)

Pear-Brandy Butter
Pear Brandy Butter4 pounds coarse pears, peeled, cored and chopped2 cups granulated sugar1 cup fresh orange juice1/4 cup pear brandy1 to 2 tablespoons fresh lemon juicePrepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon ju (Upload by user)

Pear Chutney
Pear Chutney3 cups cider vinegar2 pounds brown sugar6 pounds firm pears, cored, peeled and chopped2 medium onions, chopped2 cups golden raisins1/2 cup diced preserved ginger or    3 tablespoons chopped fresh ginger root2 cloves garlic, mincedbr (Upload by user)

Pear Mincemeat
Pear Mincemeat7 pounds cooking pears1 pound raisins1 tablespoon ground cinnamon1 tablespoon ground nutmeg1 tablespoon ground cloves1 tablespoon salt2 cups vinegar2 lemons, grated (juice and rind)3 pounds granulated sugarGrind together the pears and (Upload by user)

Pear Relish
Pear Relis2 pounds hard pears (about 40)    peeled, cored and quartered2 pounds onions, peeled and quartered4 green bell peppers, seeded and quartered5 cups white vinegar4 cups granulated sugar2 1/2 tablespoons salt2 tablespoons whole mixed pi (Upload by user)

Pear Preserves
Pear Preserves3 quarts pears, sliced or chopped3 cups water4 1/2 cups granulated sugar6 slices lemonWash and pare fruit. Cook until tender in water. Remove fruit and make a syrup of the liquid and sugar. Add fruit to partially cooled syrup and bring gently to a boil. A (Upload by user)
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Peeled Fig Preserves
Peeled Fig Preserves6 cups granulated sugar4 pounds peeled figs1 lemon, slicedLayer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent.p (Upload by user)
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Deliciously Organic Carrot Spread
Deliciously Organic Carrot Spread
Macapuno Custard Cake
Macapuno Custard Cake
Cantonese Spareribs
Cantonese Spareribs
Lemon-Chocolate Cookies
Lemon-Chocolate Cookies
Persimmon Chutney
Persimmon Chutney2 pounds ripe persimmons1 cup chopped onions1/2 cup white vinegar1/4 cup water1/4 cup raisins1/4 cup dark brown sugar1 tablespoon unsulphured dark molasses1 tablespoon mustard seeds1/2 teaspoon powdered ginger1/2 teaspoon white pepper (Upload by user)
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How to can
How to CanuFilling and Sealing Jars/uLadle prepared food through a wide mouth funnel into clean, hot canning jars. Leave headspace as indicated in recipe. Wipe jar rims clean, place lids on jars with sealing compound next to the glass, and screw the ring bands on firmly, but not (Upload by user)
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Scuppernong or muscadine jelly
Scuppernong or Muscadine Jelly4 quarts scuppernong or Muscadine grapes2 2/3 cups granulated sugarWash grapes, mash and place in preserving pot with enough water to cover. Simmer for 20 minutes. Press out juice through a colander; then strain through cheesecloth. For one recipe (Upload by user)
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Seasoned tomato sauce
Seasoned Tomato Sauce2 large onions, chopped4 medium carrots, sliced2 cups chopped celery2 green bell peppers, chopped18 to 20 large tomatoes1/4 cup olive oil2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onio (Upload by user)
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Spiced mangoes
Spiced Mangoes6 cups peeled, sliced mangoes3 tablespoons whole cloves1 tablespoon whole allspice1/4 teaspoon ground mace1 1/2 cups white wine vinegar1 1/2 cups water6 cups granulated sugar3 peppercorns per pintPeel, pit and slice the mangoes to measure (Upload by user)
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