honey jelly
honey jelly
Honey Jelly
2 1/2 cups honey
3/4 cup water
1/2 bottle liquid pectin
Place honey and water in a saucepan and bring to a quick boil. Add the pectin, stirring constantly, and bring to a full rolling boil. Remove from heat and skim off foam. Pour into hot, sterilized jelly glasses. Top with paraffin immediately.
Makes three 8-ounce glasses.
Thought itself needs words. It runs on them like a long wire. And if it loses the habit of words, little by little it becomes shapeless, somber. — Ugo Betti
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Peeled Fig Preserves
Peeled Fig Preserves
Peeled Fig Preserves
6 cups granulated sugar
4 pounds peeled figs
1 lemon, sliced
Layer 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.
Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight.
The following morning, heat figs to a boil and seal in jars.
Yields 7 half pints.
E.L. Well, there are these rules that guys have, an understanding as to what exactly constitutes cheating. Take your situation for example its not cheating. Its never cheating when you
e in a different area code, not to mention a different state. — Road Trip
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Bourbon Sauce
Bourbon Sauce
Bourbon Sauce
This is an ice cream sauce that MUST ripen for two weeks before using. It makes an excellent gift.
1 cup brown sugar, firmly packed
1 cup water
1 cup granulated sugar
1 cup strawberry preserves
Juice of 1 lemon and grated peel
Sections of orange and grated peel
1 cup nuts
1/2 cup bourbon
Boil water and sugar until it spins a thread when dropped from a spoon. Use the 2 sugars in this mixture. Add other ingredients, put into sealed container and store in refrigerator.
Those who wish to sing always find a song. — Swedish Proverb
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Canning and Preserving | Comments OffMary Alices Pepper Jelly
Mary Alices Pepper Jelly
1/2 c Chopped hot peppers 1 1/2 c Chopped green peppers 1/2 c Vinegar Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time. Bring to a boil and stir constantly until it won quit boiling. (Mary Alice says that when you start stirring, it will quit boiling– Keep stirring until it keeps boiling.) Add a few drops of food coloring–red or green. Skim, Pour into jars, cool and seal with wax. Serve with cheese and crackers as an appetizer. |
Educate the heart — educate the heart. Let us have good men. — Hiram Powers
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five pepper jelly
five pepper jelly
Five Pepper Jelly
2 large red bell peppers
1 large green bell pepper
4 large jalape?o or serrano peppers
1/2 small onion, finely chopped
2 teaspoons salt, divided
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper
5 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches fruit pectin
2 1/2 teaspoons whole cumin seeds, toasted
Boil six 1/2-pint canning jars for at least 15 minutes. Place flat lids in saucepan with water and bring to a boil. Remove from heat and let stand in hot water until ready to fill. Drain well before filling.
Stem and halve all peppers, discard seeds and finely chop the peppers. Measure 3 cups into a colander. Add onion and 1 teaspoon of the salt. Let drain for 3 hours, pressing to extract as much moisture as possible.
Place pepper mix in a 6- or 8-quart saucepot. Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper. Measure sugar in a separate bowl. Scrape excess sugar from cup with a spatula to level for exact measure.
Mix sugar thoroughly into peppers in sauce pot. Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly. Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally. Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.
Remove from heat and stir in cumin seeds. Skim any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Invert jars for 5 minutes and turn upright.
Makes about 6 (1-cup) jars.
Two and two continue to make four, in spite of the whine of the ameteur for three, or the cry of the critc for five. (from Whistler vs. Ruskin, 1878) — James Abbott McNeill Whistler
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crocked dill pickles
crocked dill pickles
Crocked Dill Pickles
16 pounds tiny cucumbers for pickling
3/4 cup pickling spices
7 stalks fresh dill
1/2 pound garlic cloves, peeled and halved
2 cups pickling salt
2 gallons water
Wash and drain cucumbers. Place half each of the pickling spices, dill and garlic on the bottom of a clean 4-gallon crock. Put the cucumbers in the crock. Dissolve the salt in the 2 gallons water and pour over the cucumbers. Add remaining pickling spices, dill and garlic on top and cover with a weighted lid. Check every few days and skim off foam. In 2 to 3 weeks the cucumbers will be crisp and firm to the touch. Pack the cucumbers in sterilized jars. Strain and boil the brine and pour over cucumbers. Seal tightly and store in a cool place.
It is hard to have patience with people who say There is no death or Death doesn matter. There is death. And whatever is matters. And whatever happens has consequences, and it and they are irrevocable and irreversible. You might as well say that birth doesn matter. — Leonardo DaVinci
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cafe vienna coffee mix
cafe vienna coffee mix
Cafe Vienna Coffee Mix
1 1/3 cups granulated sugar
1 cup instant coffee
1 1/3 cups nonfat dry milk
1 teaspoon cinnamon
For Sugar Twin, use 10 teaspoons for 1 cup of sugar.
* You can also use decaffeinated instant coffee.
Put all ingredients into a blender or food processor; blend until powder consistency. Put mixture into an attractive glass jar with a lid. To give as a gift, include a gift card with the following instruction:
To make Cafe Vienna Coffee: In a mug, combine 2 tablespoons of mix with 6 ounces of boiling water.
The ultimate goal of the educational system is to shift to the individual the burden of pursing his own education. This will not be a widely shared pursuit until we get over our odd conviction that education is what goes on in school buildings and nowhere else. — John W. Gardner
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wine jelly
wine jelly
Wine Jelly
For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity ros? such as Grenache Ros?. If using white wines, use those with a faintly sweet or fruity flavor, such as Gew?rztraminer. Berry or other fruit wines may also be used.
For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin.
2 cups wine
3 cups granulated sugar
1 (3 ounce) pouch liquid fruit pectin
Mix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking. Seal with a thin layer of paraffin.
Yields about 4 half pints.
Our envy of others devours us most of all. — Alexander Solzhenitsyn
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pumpkin butter
pumpkin butter
Pumpkin Butter
3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
No one is so old as those who have outlived enthusiasm. — Henry David Thoreau
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texas cornbread mix in a jar
texas cornbread mix in a jar
Texas Cornbread Mix in a Jar
12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
6 yards craft ribbon (for jars)
For 1 jar
1 cup yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder
For 12 jars
12 cups yellow cornmeal
12 cups sifted flour
3 cups granulated sugar
3 tablespoons salt
16 tablespoons baking powder
In a large bowl, thoroughly mix all dry ingredients.
To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.
Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars.
Place two cups Texas cornbread mix in each wide-mouth pint canning jar.
Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.
Attach the following instructions on a gift tag:
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
We are immortal until our work on earth is done. — George Whitefield
