Monday, August 29, 2016

Salsa Time... Rhubarb Salsa



Rhubarb Salsa
Found on SBCanning

1 cup Sugar (we are going to use either agave or cane sugar)

¼ cup Water

1 tablespoon Finely shredded orange peel

6 cups Rhubarb; sliced 1/2-inch thick

½ cup Diced green bell pepper

¼ cup Finely chopped sweet onion

⅓ cup Finely chopped red onion

1 Jalapeno; washed, stemmed, seeded and minced

2 tablespoons Honey

2 tablespoons Lemon juice

1/2 cup cider vinegar

1 teaspoon Grated fresh ginger

In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well. 

Ladle into hot jars and process 20 minutes in water bath canner. Makes about 4 cups. Serve alongside or with chicken or turkey, or as a topping over leafy greens.

We Be Jammin'... Strawberry Guava Jam



Strawberry Guava Jam
Found on Food

YIELDS 2 1/2 cups

INGREDIENTS

* 5 tablespoons guava paste 

* 1 pint strawberry, stemmed and halved 

* 3⁄4 cup water 

* 1 cup sugar 

* 2 tablespoons sugar

* 2 tablespoons granulated pectin 

* 1 teaspoon lime zest(heaping)

DIRECTIONS

* In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar.

* Bring the mixture to a boil, and let it simmer for 10 minutes.

* In a cup, combine the 2 tablespoons sugar and pectin. Stir well.

* Add this mixture to the boiling guava-strawberry liquid.

* Stir well, and let the mixture boil for at least 2 minutes to activate the pectin.

* Remove the pan from the heat, and add the lime rind.

* With a potato masher or immersion blender, mash the jam well.

* Pour it into a sturdy plastic container with a tight-fitting lid.

* Let the jam cool, then cover it.

* Chill it for at least 2 hours before serving.

* The jam will keep in the refrigerator for at least 1 month.

Sunday, August 28, 2016

Salsa Time... Pineapple Salsa


Pineapple Salsa
Found on SBCanning

6 cups diced pineapple (you can use frozen but make sure to thaw it completely) 

1-1/4 cups red onion 

4 jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot) 

1 red bell pepper, small diced 

1/2 cup loosely packed, finely chopped cilantro 

1/2 cup white vinegar 

2 T. honey 

2 cloves minced garlic 

1 t. cumin (optional) 

1 t. cayenne pepper (you can use chili flakes if you prefer) 

Preparation: Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot. 

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

We Be Jammin'... Strawberry Feijoa Jam


Strawberry Feijoa Jam
Found on hitchhikingtoheaven

Yields about 6 half pints

2-1/4 pounds feijoa flesh (weigh after peeling)*

1 pound strawberries 

4 cups sugar 

2 ounces lemon juice (6 tablespoons) 

1 cup feijoa juice

Day One

1. Rinse the feijoas, cut off the blossom ends (the ends with the hairy antlers), and slice the fruits lengthwise. Scoop out the flesh with a spoon. Put the flesh into a large bowl and, at the same time, drop the skins into a large, nonreactive saucepot. (You will use these skins to make the juice in Step 3.) Mash the flesh with a potato masher and set aside.

2. Rinse, hull, and roughly chop the strawberries — or get ‘em out of the freezer if that’s where they are. Add the strawberries to the bowl with the feijoa flesh, then add the sugar and lemon juice to this bowl and set it aside.

3. Make the feijoa juice by covering the peels with water until they are submerged by about 1 inch and simmering for 20 – 25 minutes. Strain out the peels. (You will have a lot more juice than you need. I think this is a good thing, because you can refrigerate or freeze that juice to make a wonderful feijoa syrup later; see below.) Add 1 cup of feijoa juice to the bowl with the rest of the ingredients, gently mix, cover tightly, and place in the fridge to macerate for about 24 hours.

Day Two

1. Sterilize your jars and place 5 metal teaspoons on a small plate in the freezer, to test your jam for doneness later.

2. Transfer the contents of the bowl to your jam pan. Heat the mixture on medium, stirring frequently until the sugar is fully dissolved. Then turn up the heat and bring the mixture to a boil, stirring as needed to prevent sticking or burning. (If it starts to stick at any point, turn down the heat a bit.) Use a shallow, stainless-steel spoon to skim some of the stiff foam off the top of the mixture as it cooks, taking care not to scoop up the jam liquid as you do so. You may also want get in there with your potato masher again if you feel moved to do so. In my 11-quart copper jam pan, the total cooking time for this jam is 20-24 minutes. Watch the mixture and test it when it starts to thicken up, the foam settles down, and the bubbles become small and shiny.

To test your jam for doneness: Remove the pan from the heat. Use one of your frozen spoons to scoop up a little bit of jam — not a whole spoonful. Return the spoon to the freezer and wait 3 minutes. Retrieve the spoon and hold it vertically. If the mixture just fails to run and is thick and gloppy when you push it with your finger, it’s done. If the jam isn’t ready, cook it a few minutes more.

3. When the jam is done, ladle or pour the hot mixture into sterilized jars, leaving 1/4-inch head space. Wipe the jar rims clean and secure the lids. Process 10 minutes in a hot-water bath canner.

*If you don’t have enough feijoas, or if you prefer more strawberry, you can change the proportions of fruit to include more or mostly berries — just shoot for 3 1/4 pounds of fruit overall, and keep in mind that changing the proportions may change your cooking time, as well.

Bonus Feijoa Syrup

You can use the leftover juice from the jam recipe to make an easy feijoa syrup for homemade sodas or cocktails. Simply combine 1 part juice with .75 parts sugar and simmer for about 15 minutes. Skim off the little bit of skin that might form on top of the syrup, let it cool, and bottle it for the fridge. I like to add some chopped, fresh ginger while the syrup simmers, and then the juice of a couple of limes after I remove the syrup from the heat. Experiment! (But please remember this syrup isn’t for canning. Store it in the fridge or freezer.)

Saturday, August 27, 2016

Salsa Time... Pineapple Chile Salsa


Pineapple Chile Salsa
Found on Canning Craze

Makes about 6 (8 oz) half pints 

This tropical salsa is perfect for outdoor summer meals. Serve with grilled pita bread brushed with olive oil for a simple but delicious appetizer. 

YOU WILL NEED: 

4 cups cubed seeded peeled papaya (about 2 lb or 2 med) 

2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can) 

1 cup golden raisins 

1 cup lemon juice 

1/2 cup lime juice 

1/2 cup pineapple juice 

1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute) 

2 Tbsp finely chopped green onion

2 Tbsp finely chopped cilantro 

2 Tbsp packed brown sugar 

6 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

COMBINE papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

We Be Jammin'... Strawberry Champagne Jam



Strawberry Champagne Jam
Found on SBCanning

4 cups fresh Strawberries

1 cup dry Champagne

2 cups sugar

1/4 cup bottled lemon juice

1 T. Ball flex batch pectin



In a dutch oven or stainless steel pot add the strawberries and 1/2 cup of the champagne. Cook on low heat for 20 minutes, stirring occasionally. Add sugar and lemon juice and bring the recipe back up to a boil. Add the pectin once at a full boil and then let come back to a boil for one minute. Turn off heat. 

Add the other 1/2 cup of champagne stirring till bubbles are stirred in. Skim foam as best you can. 

Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings. 

Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.

Friday, August 26, 2016

Salsa Time... Peachy Tomato Salsa


Peachy Tomato Salsa
Found on Canning Craze



INGREDIENTS 

2-1/2 pounds (7 or 8) firm, ripe yellow peaches, peeled, pitted and diced 

1-1/2 pounds (5 or 6) red Roma tomatoes, peeled, seeded and diced

1 red onion, chopped (about 1 cup) 

1 to 2 serrano chili peppers

1 sweet red pepper, cored, seeded and diced 

1-1/2 cups apple cider vinegar 

1 cup sugar 

1/4 cup honey 

1/4 cup fresh lime juice 

2 teaspoons coriander seed 

1 teaspoon kosher salt 

DIRECTIONS 

Combine the peaches, tomatoes, onion, serrano (to taste), sweet red pepper, vinegar, sugar, honey, lime juice, coriander seed and salt to a large, nonreactive heavy pot. Stir well. Place over medium heat; cook, stirring to dissolve the sugar. Increase the heat to high; bring to a vigorous boil, stirring regularly but gently to avoid scorching. Cook until the mixture thickens to a saucy consistency, around 35 minutes. 

Ladle into hot jars, leaving 1/2 inch head space.

Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath for 15 minutes. Use a jar lifter to transfer the jars to a clean folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }