Micah68
05-13-2009, 11:50 AM
My thoughts are turning toward canning now and I am hoping to expand my repertoire of condiments. Here's my "tried and trues" please share yours!
Red Chili (Enchilada) Sauce
Take dried red chilis, tear the stems off and shake out the seeds. Cover them with water and add 1 garlic clove for every 25-30 chili pods. Boil for 20 minutes, let cool and then put through a blender and strainer.
Fill jars with the resulting juice, leaving an inch head space. Add 1 t salt per quart, or half teaspoon per pint.
Process 5 pounds for 20 minutes.
(If you want a thicker sauce, when you go to use it just brown a little flour in oil (I use beef fat) and add the juice to it)
Chunky Ketchup
24 c peeled, chopped tomatos
6 medium onions, chopped
6 medium bell peppers, chopped
4 c sugar
36 oz tomato paste
6 T salt
Bring all that to a boil and simmer, uncovered, for about 90 minutes
Add 1 1/2 c white vinegar
Place in hot pint jars, leaving 1/4 inch headspace
Water bath for 20 minutes
Makes 10 pints
Chokecherry Syrup (they grow wild around here)
12 c chokecherry juice (boil, smash and strain to get juice)
1 pkg sure jell
1/2 c lemon juice
1 1/2 t almond extract
10 c sugar
Boil all that for a couple minutes, fill jars leaving 1/8 inch headspace. I invert and seal, but you can water bath this like jam if you want.
Barbecue Sauce
44 oz store bought ketchup or 1 quart and 1 pint homemade
1/2 c brown sugar
1/2 c honey
1/3 c vinegar
1/4 c molasses
3 T worcestershire
3 crushed bay leaves
2 t liquid smoke
1 t cracked pepper
1 t salt
2 cloves minced garlic
1/2 cup soy sauce
1 t ginger
Mix and cook 30-45 minutes. Use pints only, and water bath 20 minutes
(Sometimes I add a small can of crushed pineapple)
ChowChow
*I love this recipe because I can use whatever veggies are leftover from other things. The list below is what I generally use, but I have been known to throw in anaheim peppers, maybe a few jalapenos, peas get mushy, finely chopped turnips or kohlrabi - very versatile
Equal amounts, chopped:
green tomatoes
bell peppers
cabbage
cucumber
onion
carrots
green beans
For each 7 cups of that mix, you will need:
2 t mustard seed
2 t celery seed
2 c vinegar
2 c sugar
Mix 2 quarts water with 1/4 c salt. Soak your chopped vegetables overnight.
Drain and then add the remaining ingredients. Heat to boiling. Put in jars leaving half inch headspace. 35 minutes at 10 pounds.
This is just an off the wall jam recipe most don't seem to know, I only make it once or twice a year since it can't be canned
Watermelon Jam
3 cups water
1 1/2 cups chopped watermelon
1/4 c lemon juice
3/4 c water
1 3/4 ounces pectin
Mix the melon, sugar, and lemon juice. Let stand ten minutes. In a pan mix the water and pectin, bring to a boil and boil 1 minute. Add to the melon mixture and stir until sugar is dissolved, about 3 minutes. Put in a quart jar and keep refrigerated for up to 3 weeks
Red Chili (Enchilada) Sauce
Take dried red chilis, tear the stems off and shake out the seeds. Cover them with water and add 1 garlic clove for every 25-30 chili pods. Boil for 20 minutes, let cool and then put through a blender and strainer.
Fill jars with the resulting juice, leaving an inch head space. Add 1 t salt per quart, or half teaspoon per pint.
Process 5 pounds for 20 minutes.
(If you want a thicker sauce, when you go to use it just brown a little flour in oil (I use beef fat) and add the juice to it)
Chunky Ketchup
24 c peeled, chopped tomatos
6 medium onions, chopped
6 medium bell peppers, chopped
4 c sugar
36 oz tomato paste
6 T salt
Bring all that to a boil and simmer, uncovered, for about 90 minutes
Add 1 1/2 c white vinegar
Place in hot pint jars, leaving 1/4 inch headspace
Water bath for 20 minutes
Makes 10 pints
Chokecherry Syrup (they grow wild around here)
12 c chokecherry juice (boil, smash and strain to get juice)
1 pkg sure jell
1/2 c lemon juice
1 1/2 t almond extract
10 c sugar
Boil all that for a couple minutes, fill jars leaving 1/8 inch headspace. I invert and seal, but you can water bath this like jam if you want.
Barbecue Sauce
44 oz store bought ketchup or 1 quart and 1 pint homemade
1/2 c brown sugar
1/2 c honey
1/3 c vinegar
1/4 c molasses
3 T worcestershire
3 crushed bay leaves
2 t liquid smoke
1 t cracked pepper
1 t salt
2 cloves minced garlic
1/2 cup soy sauce
1 t ginger
Mix and cook 30-45 minutes. Use pints only, and water bath 20 minutes
(Sometimes I add a small can of crushed pineapple)
ChowChow
*I love this recipe because I can use whatever veggies are leftover from other things. The list below is what I generally use, but I have been known to throw in anaheim peppers, maybe a few jalapenos, peas get mushy, finely chopped turnips or kohlrabi - very versatile
Equal amounts, chopped:
green tomatoes
bell peppers
cabbage
cucumber
onion
carrots
green beans
For each 7 cups of that mix, you will need:
2 t mustard seed
2 t celery seed
2 c vinegar
2 c sugar
Mix 2 quarts water with 1/4 c salt. Soak your chopped vegetables overnight.
Drain and then add the remaining ingredients. Heat to boiling. Put in jars leaving half inch headspace. 35 minutes at 10 pounds.
This is just an off the wall jam recipe most don't seem to know, I only make it once or twice a year since it can't be canned
Watermelon Jam
3 cups water
1 1/2 cups chopped watermelon
1/4 c lemon juice
3/4 c water
1 3/4 ounces pectin
Mix the melon, sugar, and lemon juice. Let stand ten minutes. In a pan mix the water and pectin, bring to a boil and boil 1 minute. Add to the melon mixture and stir until sugar is dissolved, about 3 minutes. Put in a quart jar and keep refrigerated for up to 3 weeks