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.

We Be Jammin'... Strawberry Blueberry Jam



Strawberry Blueberry Jam
Found on Bean Town Baker

ingredients:

1-1/2 cups sugar 

Juice and zest of 1 lemon 

3 cups strawberries, hulled and quartered 

1 cup blueberries

directions:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

Add the berries and continue to cook over very low heat for 20 minutes, until the berries release some of their juices and the mixture boils slowly.

Cook until a small amount of the juice gels on a very cold plate. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. 

Recipe adapted from Ina Garten

Thursday, August 25, 2016

Salsa Time... Peachy Mango Salsa



Peachy Mango Salsa
Found on low-cholesterol.food

INGREDIENTS

YIELDS 11 8 ounce jars

* 4 firm fresh peaches, 6 cups seeded, peeled if desired and diced 

* 2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced 

* 4 fresh jalapenos or 1 habanero, diced 

* 1 1⁄2 cups holland orange bell peppers (2 cups diced) 

* 1 red onion, 1-1/2 cups diced fine 

* 2 tablespoons minced garlic or 2 tablespoons minced ginger 

* 3 tablespoons chopped cilantro or 3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped 

* 1 fresh lime, juice and zest 

* 1 1⁄2 cups white vinegar (5 percent acid) 

* 1 cup sugar 

* 1⁄2 teaspoon salt

DIRECTIONS

* Sterilize Ball jars rims and screw tops.

* Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.

* Reduce to simmering, and simmer 5 minutes. Do not overcook.

* Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.

* Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.

* Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

We Be Jammin'... Strawberry Banana Jam



Strawberry Banana Jam-Small Batch
Found on canning Only Recipes - Recipe off a package of Ball Pectin



Makes 2 half pints

1 (.4 oz) package Ball Classic Pectin 

1-1/3 crushed crushed or finely chopped fruit (use 1 banana and finish filling with strawberries) 

3 tsp lemon juice 

1-1/4 cups sugar

Combine fruit and lemon juice in pot, stir in pectin.

Bring mixture to a rolling boil.

Add sugar, stir to dissolve. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim foam and pour into jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 minutes.

Wednesday, August 24, 2016

Salsa Time... Peach Salsa with Lime



Peach Salsa with Lime
Found on the baldgourmet

1/2 cup white vinegar 

6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa) 

1-1/4 cups chopped red onion 

4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping) 

1 red bell pepper, seeded and chopped 

1/2 cup loosely packed finely chopped cilantro 

2 Tbsp liquid honey 

1 clove of garlic, finely chopped 

1-1/2 tsp ground cumin 

1/2 tsp cayenne pepper 

1/6 cup of brown sugar 

Zest and juice of 1/2 lime 

1/2 tsp kosher salt

Makes about 7 half pints

In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.

Center lid on jar. Screw band down until hand tight.

Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.
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