Thursday, February 18, 2010
To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately. Allow 2 ounces salt to each 6 pounds of cabbage. 48 pounds cabbage1 pound salt Let cabbage heads stand at room temperature for about 24 hours to wilt. This causes the leaves to soften slightly and become less likely to break when cut. [...]
Thursday, February 18, 2010
Here are my recipes for Strawberry-Rhubarb and Rhubarb-Strawberry Jam. The former is sweeter, the latter is a little tart. The proportion of ingredients varies slightly, but the procedure is the same. You can play with the amount of rhubarb, strawberries, and sugar, but I don’t recommend less than 5 1/2 cups of sugar. The amount [...]
Thursday, February 18, 2010
Filling and Sealing JarsLadle 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 too tightly. Hot Water BathPlace filled jars on a rack [...]
Thursday, February 18, 2010
7 pounds large, yellow cucumbers1 cup pickling lime1 gallon water3 cups vinegar, divided1 small bottle red food coloring1 tablespoon alum10 cups granulated sugar8 cinnamon sticks1 (10 ounce) package red hot candies Peel, then de-seed the cucumbers. Using a small spoon, scoop out the seeds and discard. If necessary, cut the cucumber in half so you [...]
Thursday, February 18, 2010
This is best made with under-ripe cantaloupes found readily in chain groceries. 1/2 cup pickling lime2 quarts water2 small cantaloupes (about 3 1/2 pounds total)5 cups granulated sugar2 1/2 cups distilled white vinegar1/3 cup minced crystallized ginger First DayDissolve pickling lime in water, following directions on the package. Cut cantaloupe meat from the rind, and [...]
Thursday, February 18, 2010
Makes 6 pints. 2 3/4 cups water, divided1/4 cup lemon juice5 pounds peaches*, peeled, pitted and cut into wedges1 1/4 cups honey2 tablespoons vanilla extract6 small strips lemon zest In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey [...]
Thursday, February 18, 2010
1 cup firmly packed chopped mint leaves2 cups boiling water, divided1 fresh pineapple (about 5 pounds)2 tablespoons lemon juice1 package fruit pectinGreen food coloring (optional)4 1/2 cups granulated sugar Prepare home canning jars and lids according to manufacturer’s instructions. Jars should be covered with water and boiled 10 minutes to sterilize. To prepare juice: Put [...]
Thursday, February 18, 2010
This recipe comes from the University of Arizona. The desert is just filled with this wonderful fruit, free for the taking. 2 1/2 cups juice, 1 quart fruitWater to cover in kettle1 package powdered pectin (not liquid)3 tablespoons lemon or Mexican lime juice3 1/2 cups granulated sugarSterilized jelly glassesMelted paraffin Use red, ripe, tuna (fruit). [...]
Thursday, February 18, 2010
2 to 3 large cucumbers, peeled and cut into 1-inch chunks4 pounds cauliflower, separated into small florets5 large onions, peeled and cut into rings12 medium carrots, peeled and cut into one inch pieces3 large sweet red or yellow bell peppers, cut into 1/2-inch-thick strips6 to 12 large chile peppers, seeded and cut into half [...]
Thursday, February 18, 2010
This makes great holiday gifts! 2 pounds fresh peaches, peeled 1 cup golden raisins 3/4 cup water (more if needed)1 1/2 tablespoons finely grated orange zest 2 tablespoons strained fresh lemon juice 3 cups granulated sugar 1/2 cup pecan halves or pecan pieces 3 tablespoons amaretto liqueur In a heavy, non-reactive saucepan combine raisins and [...]