Thursday, January 19, 2017

Relishing Life... Hot Pepper Mustard Relish



Hot Pepper Mustard Relish
Found on a harmony of flavors

From Harmony: This recipe was given me by my longest best friend, Chris, many years ago. It is a most delicious condiment that can go on most any sandwich or be used as a sauce for chicken or pork. Using banana peppers, which can be quite spicy or hardly spicy at all, this aspect is a gamble, but the flavors are exquisite either way. This relish is also quite similar to Michael Symon's Shasha Sauce. I have also seen similar recipes that are from Amish country in Ohio. Wherever it comes from, I added in garlic and onion to the recipe as it was given to me. 

Makes about 8½ cups (4+ pints) 

12 banana peppers 

2 cups white vinegar 

2 cups yellow mustard 

2 cups granulated sugar 

½ cup all purpose flour 

¾ teaspoon canning and preserving salt, or Kosher salt 

1 cup white onion, chopped 

2 - 4 cloves garlic, finely minced

Clean peppers of stems, seeds and membranes, then chop. Set them aside. In a large pot combine the vinegar and mustard. 

In a bowl, whisk together the sugar and flour, then add to the pot along with the salt, onion and garlic. Bring the mixture to a boil, stirring often until the mixture thickens and boils. 

Add in the prepared peppers and return to boil, reduce heat and cook, stirring often for 20 minutes. 

Pack the mixture into hot, sterile jars, topping with lids and rings. 

Process the jars in a boiling water bath to cover for 20 minutes.

Sunday, January 15, 2017

We Be Jammin'... Red Onion Marmalade



Red Onion Marmalade
Found onlizthechef



Serves: 1 to 1½ cups
A savory jam made from slowly cooking red onions in a sweet and sour base.

Ingredients

* ¼ cup walnut oil

* 1 pound red onions, peeled and thinly sliced (about 2 large onions)

* ¼ cup sherry vinegar

* 2 tablespoons honey

* 1 teaspoon fresh lemon thyme leaves (or any fresh thyme)

* 1 pinch kosher salt

* 1 pinch ground white pepper

Instructions
1. Heat the oil in a medium-sized saucepan with a heavy bottom. Add the onions and cook over medium heat, stirring, until they are limp, about 5-6 minutes.
2. Add the vinegar, honey, thyme, salt and pepper. Reduce heat, partially cover the pan and cook for 1 hour. The onions will become very tender.
3. Serve the marmalade warm or at room temperature.

Wednesday, December 7, 2016

Top It Off... Vanilla Strawberry Sauce



Vanilla Strawberry Sauce 
Found on Pinterest

NOTE: Serve over pancakes, waffles, or ice cream. 

Makes 6 to 7 half pints 

5 pints strawberries, hulled and sliced 

1 and 3/4 cups sugar 

1 cup water 

3 tbsps lemon juice 

2 vanilla beans, sliced lengthwise or 2 tsps real vanilla 

Measure 3 cups of sliced strawberries into a glass bowl or chop up in a food processor (do not puree them)

Combine water and sugar in a large pot over low heat. Stir until sugar is dissolved. Add crushed berries and bring to a boil. 

Reduce to a simmer and cook for 7 minutes. Stir frequently. 

Add remaining strawberries and lemon juice. 

Scrape vanilla bean seeds from pod into pot or add 2 tsps of vanilla. 

Bring the mixture back to a boil and cook for 3 minutes. 

Ladle into jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 minutes

Tuesday, December 6, 2016

We Be Jammin'... Meyer Lemon and Blood Orange Marmalade


Meyer Lemon and Blood Orange Marmalade
Found on .yankeekitchenninja
(inspired by Grow It Cook It Can It)

1. Prepare and slice lemons and oranges, retaining the seeds and pith (which provides the natural pectin needed for this marmalade) and securing them in some cheesecloth with string (make a little bag). You'll need 2 cups of fruit—for me, that was 1 giant lemon and 2 normal blood oranges, but you might need more. 

2. Combine the fruit and 2 cups of water in a large pot and add the bag of pith. Bring everything to a simmer and continue to cook for 20 minutes. Remove the pith bag, squeezing out any liquid, and discard it. 

3. Add 2 cups of sugar to the pot and cook the mixture over medium to high heat (monitor it -- it will boil and pop), stirring frequently, until it reaches 220 degrees (gelling point) on a candy thermometer. If there's some foam produced while it boils, feel free to skim it off -- there won't be much, though. Remove from the heat and let cool a couple of minutes, stirring a bunch of times, to help release trapped air bubbles. 

4. Pour the hot marmalade into prepared jars, wipe rims, apply lids and process for 10 minutes in a boiling water canner. Be sure to check the seals after 24 hours.

Saturday, December 3, 2016

Top It Off... Valentine's Chocolate Sauce



Valentine's Chocolate Sauce
Found on Canning Craze

Ingredients

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: 

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. 

Reduce sauce for another 15 minutes until slightly thickened. 

Ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles. 

Hot water process for 15 minutes.

Tuesday, November 29, 2016

We Be Jammin'... Marmalade de Pamplemousse Rouge



Marmalade de Pamplemousse Rouge
Found on put-a-lid-on-it.blogspot.com

6 Florida Ruby Red grapefruit 

1/2 cup honey 

1/2 tsp vanilla extract 

4 cups sugar 

1-1/2 boxes fruit pectin

Pour boiling water over grapefruit and scrub with a vegetable brush to remove any remaining wax. Slice fruit in half and juice into bowl. Pour juice through a strainer into a medium cooking pot and press juices from pulp into pot. This should yield roughly six cups of juice. 

Begin heating juice on medium low. While juice is heating, cut peels in half and remove all traces of membrane with the back of a spoon. Cut in half lengthwise and again width wise, and julienne finely until you have about two cups. Add peels to juice and bring to boil on medium high, skimming acidic foam periodically with a ladle. 

Cook until peels are translucent and tender, about 30 minutes. 

Add honey, vanilla and sugar and return to boil. 

Cook until sugar is fully dissolved. 

Add 1 box of pectin slowly while boiling. 

Check for set and slowly add additional pectin as needed and until marmalade is set. 

Let rest for a few minutes, then ladle into hot jars and process for 10 minutes in a boiling water bath.

Monday, November 21, 2016

Top It Off... Tropical Topper (or tart filling)



Tropical Topper or Tart Filling 
Found on pinterest

Yield 1 quart or 2 pints 

3 cups chunked fresh pineapple 

3/4 cups shredded coconut 

1 cup sugar 

1/4 cup + 1 tbsp. Clear Jell 

2 cups Orange Juice 

Preparation: Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes. 

Cooking: Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat. Filling and 

Processing: Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes at a full rolling boil. 

Note you will have some expansion in the jars because of the Clear Jel. 

Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.
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