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Recipes Preserving

Pineapple Pickles

Pineapple Pickles1 fresh pineapple2 cups granulated sugar2 cups water1 cup vinegar1 (2 inch long) cinnamon stick2 to 4 whole clovesDash of saltPeel pineapple and cut crosswise into 1 inch thick slices. Remove core. Cut into sections about 1 inch wide. Mix s
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Ro-Tel Tomatoes

Ro Tel Tomatoes1 gallon ripe tomatoes, peeled and chopped2 large green bell peppers, chopped8 hot peppers, chopped3/4 cup vinegar3/4 cup granulated sugar1 1/2 tablespoons saltMix together and cook 45 minutes. Put in hot sterilized jars. Seal and process in hot
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Pineapple Jam

Pineapple Jam3 1/4 cups prepared fruit (one 20 ounce    can crushed pineapple in syrup)3 cups (1 1/4 pounds) granulated sugar1 box Sure Jel fruit pectinFirst, prepare the fruit. Measure contents of one can crushed pineapple. Add enough water to make 3 1/
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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
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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
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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
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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
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Spiced pears

Spiced Pears7 pounds cooking pears2 cups vinegar4 cups granulated sugar1/2 cup water2 sticks cinnamon, broken1 tablespoon whole cloves1 lemon, sliced and seededPeel and core pears and cut in half. Immediately place in cold water to which a little lemon juic
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Spiced peaches

Spiced Peaches6 pounds fresh peaches2 ounces broken stick cinnamon1 ounce whole cloves3 pounds granulated sugar1 pint vinegar1 cup waterDip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, ab
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Spicy peach marmalade

Spicy Peach Marmalade1 (1 3/4 ounce) box Sure Jell�3 pounds ripe peaches, peeled and chopped fine or    put through a meat grinder (about 4 cups)5 1/2 cups granulated sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg/
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Strawberry honey

Strawberry Honey2 1/2 cups crushed strawberries1 1/3 cups water6 cups granulated sugar1 teaspoon powdered alumCook water and sugar together for 7 minutes. Add crushed berries and boil for 5 minutes. Add powdered alum and remove from heat. Pour into jars and seal with p
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Strawberry lemonade

Strawberry Lemonade4 quarts strawberries, washed and hulled4 cups lemon juice3 quarts water6 cups granulated sugarPur?e strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.Place s
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Sun-cooked preserves

Sun Cooked PreservesThis is an ideal recipe for use in the Southwest where there are hot, dry days.3 pounds berries or cherries6 cups granulated sugar3 cups waterWash and pick over enough berries � strawberries, raspberries, blackberries, boysenberries, dark red che
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Tamarind marmalade

Tamarind Marmalade1 quart tamarinds1 1/2 cups waterGranulated sugar, heatedSimmer tamarinds in water until soft. Put through a sieve to remove fibers and seeds. Measure, then heat the pulp. For each cup of pulp add 1 cup of heated sugar. Simmer, stirring constantly, until
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Tangerine marmalade

Tangerine Marmalade4 pounds tangerines4 pounds granulated sugarPeel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold wa
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Three-fruit marmalade

Three Fruit Marmalade1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)12 cups cold water6 cups granulated sugarWash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8 quart heavy, enamel Dutch oven. Add water.
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Tomato paste

Tomato Paste4 dozen large tomatoes2 teaspoons salt, or to tastePeel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sie
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Tomato relish

Tomato Relish30 large tomatoes10 large onions5 large green bell peppers1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves3 tablespoons salt1 1/2 cups granulated sugar2 cups cider vinegarPeel tomatoes. Chop tomatoes, onions
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Watermelon pickles

Watermelon Pickles2 pounds watermelon rind, peeled and cubed1/4 cup pickling salt (not iodized)6 cups water1 teaspoon powdered alum4 cups granulated sugar1 lemon, thinly sliced1 stick cinnamon12 whole cloves1 teaspoon allspiceWhen peeling rind, be s
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Wine jelly

Wine JellyFor 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
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Sour orange marmalade

Sour Orange Marmalade2 pounds sour oranges (about 6 medium size)2 quarts water3 pounds granulated sugar1/2 teaspoon saltRemove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Chang
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Tangy orange marmalade

Tangy Orange Marmalade3 thin skinned oranges2 lemons (or limes)1 1/2 cups water1/8 teaspoon baking soda6 cups granulated sugar1/2 of 6 ounce bottle liquid pectinWash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Brin
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Sweet cherry jam

Sweet Cherry Jam3 pounds fully ripe dark sweet cherries1 (1 3/4 ounce) package regular powdered fruit pectin1 teaspoon finely shredded lemon peel1/4 cup lemon juice5 cups granulated sugarSort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
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Strawberry rhubarb jam

Strawberry Rhubarb Jam4 cups rhubarb, washed and sliced into 1/2 inch pieces1 1/2 cups water4 cups strawberries, washed and hulled2 tablespoons lemon juice2 teaspoons orange zestGenerous pinch (about 1/4 teaspoon) of nutmeg,    allspice and cinnamon
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Violet jam

Violet Jam1 cup violet blossoms, tightly packed1 1/2 cups waterJuice of 1 lemon2 1/2 cups granulated sugar1 package powdered pectinPlace violets in food processor. Add 3/4 cup of water and lemon juice.Blend to coarse paste, add sugar, blend until dissolved.
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Watermelon jelly

Watermelon Jelly4 cups watermelon, remove seeds (not rind)3 1/2 cups granulated sugar2 tablespoons lemon juice1 (6 ounce) bottle liquid fruit pectinPlace watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups pur?e.
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Tomato butter

Tomato ButterThis is especially delicious on ham, but it can be used on other meats.2 cups brown sugar3 cups granulated sugar2 cups vinegar1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1 tablespoon salt5 quarts ground ripe
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Spiced blackberry jelly

Spiced Blackberry JellySource: Gourmet Magazine June 19674 cups blackberries1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon mace1/8 teaspoon clovesGranulated sugarIn a saucepan mix together all ingredients EXCEPT sugar.Cook the berries over
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Tangerine jelly

Tangerine Jelly1/2 cup thinly sliced tangerine peel (about 3 medium)6 cups finely chopped tangerine pulp (about 3 1/2 pounds)1 cup finely chopped lemon pulp (about 2 medium)1 cup water1 package fruit pectin5 cups granulated sugarPrepare home canning jars and li
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Sparkling champagne jelly

Sparkling Champagne JellyA wine glass of jelly looks terrific on your table. Great on bagels, toast, scones, fruit bread or muffins!3 cups granulated sugar1 3/4 cups champagne or rose wine1/2 bottle liquid fruit pectinStir together sugar and champagne (or rose wine)
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Strawberry margarita preserves

Strawberry Margarita Preserves 2 quarts strawberries, cleaned2 cups pared tart apples1/4 cup lemon juice4 cups granulated sugar1/2 cup tequila7 tablespoons triple sec2 tablespoons strawberry schnappsHull and halve berries. Measure 6 cups. Peel and core appl
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Sweet pumpkin pickles

Sweet Pumpkin Pickles6 cups prepared pumpkin2 cups white vinegar2 cups granulated sugar2 large cinnamon sticksPrepare pumpkin by peeling, cubing and discarding seeds and inner pulp. Place pumpkin cubes in colander and set over boiling water. Make sure water does not to
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Sweet Cherry and Pineapple Jam

Sweet Cherry and Pineapple Jam3 cups pitted and chopped Bing cherries 1 cup crushed pineapple, drained 7 cups granulated sugar 1 box powdered pectin 1/4 teaspoon almond extractStem and pit fully ripe cherries. Chop fine. Measure fruit into large saucepan, combining
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Strawberry jalapeno jam

Strawberry Jalapeno JamSource: Trax Farms, Finleyville, PennsylvaniaMakes 2 cups.1 green bell pepper 1 cup frozen strawberries or fresh strawberries, mashed 5 jalapeno peppers 3 cups granulated sugar 3/4 cup cider vinegar 3 ounces pectinSterilize
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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
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Artillery jam

Artillery JamThis makes a beautiful Christmas time hors d`oeuvre when used in combination with Jalape?o Pepper Jelly.6 large red bell peppers2 tablespoons salt1 cup cider vinegar2 cups granulated sugarRed food coloring (optional)Seed peppers and grind them c
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Beet jelly

Beet Jelly6 cups strained beet juice1/2 cup lemon juice2 packages Sure Jell�8 cups granulated sugar2 small boxes raspberry gelatinPut beet juice, lemon juice and Sure Jell� into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, t
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Bottled hell

Bottled Hell22 large jalape?os, chopped1 cup vinegar1/4 cup water32 ounces catsup1/4 teaspoon garlic powderMix hot peppers and vinegar; stir. Add catsup and stir. Simmer for 15 minutes. Pour into sterilized jars or bottles. Seal or keep in refrigerator.
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Bread and butter pickles

Bread and Butter Pickles10 medium cucumbers3 medium onions1/4 cup salt1 cup vinegar1/2 teaspoon celery seed1 cup water1/2 teaspoon mustard seed3/4 cup granulated sugar1/4 teaspoon turmericCut cucumbers in thin slices. Slice onions. Combine cucumbers
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Carrot jelly

Carrot Jelly1 pound carrots1 package Sure Jell Fruit Pectin1 package orange Kool Aid5 cups granulated sugarBoil carrots until soft. Remove carrots and measure 3 1/2 cups of the juice in pan to make jelly. Boil juice for 1 minute.Add remaining ingredients and boi
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