Canning

From Mes Confitures, which is a gorgeous book. 2 pounds green tomatoes, or 1 1/4 pounds net 2 1/4 cups granulated sugar, plus 2 1/4 cups, plus 1/2 cup 1 1/2 pounds Ida Red apples (large, bright red apples with firm crisp and slightly acidic white flesh), or 1 1/4 pounds net Juice of 1 small lemon 1 orange 3 1/2 ounces water Pick the last of the fall tomatoes form your garden, and select the prettiest, greenest ones. Rinse …

From Preserving Memories: Growing Up In My Mother’s Kitchen. You have the option of eating the pears, dyed bugrundy red from the syrup, on the third day, after they have cooled off, instead of canning them. They make a wonderful winter dessert when served in a shallow bowl atop a slice of pound cake with some of the ruby red syrup drizzled over them. The pears will keep, refrigerated, for a week or two. If you want to keep them …

From RecipeZaar. 1 1/2 cups red sweet pepper or green sweet peppers, seeded,veins removed 1/4 cup jalapenos, seeded,veins removed 1 1/2 cups white vinegar 6 ounces liquid pectin 1 drop red food coloring or green food coloring (optional) 6 1/2 cups sugar Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot. Add sugar, Heat on medium-high heat, stir until sugar has dissolved. Bring to a boil and boil 3 minutes. Stir in the pectin …

Also from Pick Your Own, woohoo. * 6 mangoes, slightly under-ripe (total Lose Weight Exercise about 3 lb/1.5 kg) * 2 cups brown sugar * 2/3 teaspoon cumin seeds or ground cumin, if you can’t get the seeds * 1 cup raisons * 1 teaspoon ground coriander * 1/4 teaspoon cinnamon * 1 teaspoon red cayenne pepper * 1/2 teaspoon ground turmeric * 1.5 teaspoon ginger paste (available from Asian grocery stores, otherwise, 2 teaspoons of dried ginger) * 1/2 …

Pearsauce: Cut and core a whole bunch of pears, cook with a bit of water until soft (~15 minutes), blend well and pour into a pot. Add some cinnamon and honey to taste, cook for a bit while you’re getting the canning stuff ready (jars, lids, canning pot of boiling water, etc). Prep the bottles, fill with the pearsauce leaving 1/4-1/2″ headspace. Hot water bath here above 6000 feet for 25 minutes for pints, 35 minutes for quarts. Pear butter: …

From the Cooking Light Forum Archives, submitted by Beth, who seems to be incredibly knowledgable about canning. I promised to tell when I did the second batch of white peaches and champagne. Here’s what I did — 4 to 4-1/2 cups peeled and sliced white peaches juice of 1 lemon juice of 1 small orange (or 1/2 huge navel in my case) 2 tsp vanilla extract (cheaper and easier to control) 4 cups sugar Combine all the above in a …

Okay, so I’m getting ready to work on the four boxes of beaches I’ll be getting on Wednesday. Here’s the plan. First of all, I’ll be making a LOT of peach salsa, even though it’s a heck of a lot of work. I’m also going to do a bunch of cold-pack peaches, which DH and DS#1 like. From Joy Of Cooking: Thin Syrup 2 c sugar to 4 c water, stir before heating and bring slowly to a boil. Cold-Pack …