Eva Grace says, "Please, Mama! PLEEASE? Can I unwrap just ONE?"
Boyd says: "I will tell you the contents of your gift for one cup of cat kibble."
Posted on 12/13/2019 3:58:55 PM PST by Diana in Wisconsin
I use the oven for sterilizing my jars, too. I love it - they’re out of the way & stay clean/hot until you need them.
LOVE the oven sterilize method. You are so right about it. Love it for many reasons.
I don’t have a lot of space. Very small really. Dry method also Less messy. Less chance for spillage. And even Medical facilities use to dry heat sterilize all equipment before they started using all those disposables.
Lol!
They’re beautiful!
Ingenious!
I will give you links to my favorite canning recipes - favorites because they’re not too complicated and most of all, because they get “rave” reviews & I’m not exaggerating.
#1 - Jalapeno Pepper Jelly & you already have it.
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#2 - Blackberry Merlot Wine Jelly
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
Notes: instead of ‘one package of certo’, I use one package of Sure-Jell low sugar pectin. This is the pink box of Sure-Jell. The ‘original’, which you use for the Jalapeno Pepper Jelly is in a yellow box.
If you use the boxed Sure-Jell rather than the liquid, follow the same directions as I gave you on the jalapeno pepper jelly. She’s added the alternate dry pectin instructions at the bottom of the blog post since I first started making this, too. No problems with my jelly setting up.
I buy blackberries in season in 1-2lb amounts. Pick through & wash the berries, then blot dry with a paper towel. I put them on a cookie tray & freeze whole, than vacuum pack them in 4 oz packages (use a kitchen scale to weigh) & keep in the freezer. When they thaw, they’re basically “mush” which works well for this recipe! If you have your own blackberry patch, so much the better.
Wine - I use “Oak Leaf” Merlot found at Walmart. It’s $3 for 750 ml & $6 for 1.5L. Unfortunately, with the 750 bottle, you cannot get 2 batches - it’s 1/2 cup short. If you get the larger bottle, you can get 2 batches & have a couple of glasses left for “sipping” while you’re canning :-) This merlot comes through nicely with a bit of a wine taste in the jelly - I’ve had people ask what wine I use & they’re surprised it’s the “cheap stuff” from Walmart. If you have your own favorite wine, that’s fine, but I’d definitely not use an expensive bottle.
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#3 - Wonderful Salsa
http://chickensintheroad.com/farm-bell-recipes/wonderful-salsa/
The guys in my family would dive headfirst into this salsa if the bowl were big enough - they love it.
The only change I make to the recipe is the peppers. Instead of the banana peppers, I use jalapenos. I have a “One Jalapeno” (aka 1JP noted on jar) or a “Two Jalapeno” (2JP on jar). It’s exactly what it looks like, but I use my food processor and after taking off the stem end & cutting a whole jalapeno into slices, I grind it up in the food processor .... seeds, membranes, and all - the whole thing is added to the salsa. Same if I’m using 2 jalapenos. This adds nice, but not overwhelming “heat” to the salsa. All of my batches this year are 2JP - the majority of folks like more heat. You’ll have to experiment with what you like .... or use the banana peppers as called for in the recipe.
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Those are the BIG 3 at my house. I have also canned tomatoes with good success, but I’ve cut down on my tomato plants this past year so I only had enough for salsa. If you’re interested in canning tomatoes, this is a great method (no water bath!) & a good video (where I found out about using the stove to sterilize jars, too). Be sure & read her notes on the video since they concern food safety using this method:
https://www.youtube.com/watch?v=7kmTH_q1usI
.... and I’m off to the Holiday Bake Sale with my Ho Ho Ho Happy Jalapeno Pepper Jelly!
We're about to hit the solstice, I've been holding on tight on the way down, so far though, the winter's been open and civilized. In perhaps ten weeks the landscape will start to wake up again. I know we're on the right track when the sycamore trees (common in cities because they thrive in lower oxygen environments) start to give off that nice aroma.
I’m always in a FUNK from Daylights Savings Time until we hit the Winter Solstice and the days get longer again.
Aside from a cold snap in November and some snow (that melted within days) we’ve had it pretty easy so far, too.
So. Far. ;)
Eva Grace says, "Please, Mama! PLEEASE? Can I unwrap just ONE?"
Boyd says: "I will tell you the contents of your gift for one cup of cat kibble."
I prefer the term "Daylight Losing Time". :^)
What a nice picture, looks like she is just saying hello.
I just use sugar and some lemon juice, no pectin. Using a large non stick skillet is the best for me. I put a glass lid on it for awhile and then smash the fruit, add sugar and lemon juice and then cook uncovered, stirring frequently. I cook it til it just hangs on the spoon, no more drips, then it is done. When it cools it will be the perfect consistency. I do a water bath on the jars, 5 minutes for pints, 10 minutes for half pints.
Yes these short days are a drag. I am keeping busy with crafts and cleaning up the photos on my computer and laptop. I am only 2 years behind. The weather has been the same here, not much snow. Did shopping today and scored 2 large bulk packages of chicken thighs 99 cents a pound. Wrapped individually and then froze. Might keep us all winter. I’ve already done boneless breasts. Have plenty of protein put away too, pork, beef and turkey.
Thank you, Great tips!
You’re welcome! Both of my grandmothers lived on farms & canned out of necessity - both had very different styles of canning, too. I can say, that although it’s not a necessity for me to can, I always feel closer to both of them when I’m doing it ... I also sort of feel like they’re ‘looking down’ in approval. :-) You will find it most rewarding, I’m sure.
CANDIED JALAPENOS / aka Cowboy Candy
ING •1½ lbs fresh jalapeños, washed, stems removed, and sliced (instructions below)
PREP wear gloves or wash hands thoroughly after preppng; do NOT touch face or eyes. Destem jalapeños, scoop out; keep some seeds, depending on heat desired, then slice into uniform ¼ inch rounds.
METHOD BTB cup cider vinegar (white vinegar works fine too) 3 c sugar, ¼ tsp ea cayenne, turmeric, celery seed, 1½ tsp gar/powder; simmer 5 min. Add pepper slices; simmer 4 min. Liftout w/ slotted spoon into clean, sterile canning jars, packing semi-firmly within ¼-inch of jar's upper rim. Turn heat up, bring syrup to full rolling boil. Boil hard for 6 min. Ladle boiling syrup over jalapeño slices. Insert plastic knife to bottom 2-3 times to release any trapped air pockets. Adjust syrup level if necessary. (leftover syrup is a great marinade for meat.) Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger tightness.
CHEF NOTES If you do NOT want to can these, simply cool jars at room temp an hour and then store in refrigerator. CANNING place jars in a canner and cover with water by 2-inches. Bring water to a full rolling boil, timer 10 min for half-pints or 15 minutes for pints. When done, use canning tongs to transfer jars to cooling rack or kitchen towel. Leave undisturbed 24 hours. When fully cooled, wipe with a clean damp washcloth, double check that they've sealed properly, then label.
Good morning. Beautiful picture!
I like that idea.
I made Cowboy Candy last year to rave reviews. I’m hoarding my last few jars. ;)
More peppers next season! I’m going to grow, ‘Sweet Heat’ which works really well in this recipe. :)
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