Canning Recipes




Archive for May, 2009

Solid canning recipes

Posted by admin on 24th May 2009

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Delta Dunkin Sauce

Posted by admin on 30th May 2009

Delta Dunkin Sauce

Delta Dunkin Sauce

1 c Mayonnaise or salad dressing

2 tb Lemon juice

1/2 c Vegetable oil

3/4 c Catsup

1/4 c Chili sauce

1 ts Paprika

1 ts Pepper

1 ts Prepared mustard

1 ts Worcestershire sauce

1 ds Hot sauce

2 Garlic cloves, minced

1 sm Onion, grated

Combine all ingredients; cover and chill. Yield: 2 1/4 cups.

A man who does not plan long ahead will find trouble right at his door. — Confucius

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one-dish mexican meal

Posted by admin on 30th May 2009

one-dish mexican meal

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To love is to receive a glimpse of heaven. — Karen Sunde

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Pear Salsa

Posted by admin on 30th May 2009

Pear Salsa

Pear Salsa

2 tb Vegetable oil

1 md Onion, chopped

1 Green pepper, chopped fine

1 lg Garlic clove, chopped fine

2 tb Finely chopped parsley

1 tb Lemon juice

1/2 ts Salt

1 tb Chopped fresh oregano OR

1 ts Dried oregano

1 tb Chopped fresh basil OR

1 ts Dried basil

1/2 ts Tabasco sauce

2 md Tomatoes, seeded and chopped

Coarse 2 To 3 pears, peeled & chopped

Heat oil in medium frypan. Saute onion until tender, about 3 to 4 minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, basil and Tobasco sauce; cook 2 minutes. Remove frypan from heat and stir in tomatoes and pears. Cover and refrigerate. Make 5 cups. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck

The little foolery that wise men have makes a great show. — William Shakespeare

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Herb-Packed Snapper

Posted by admin on 30th May 2009

Herb-Packed Snapper

Herb-Packed Snapper

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean

paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in

skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

Take hold lightly let go lightly. This is one of the great secrets of felicity in love. — Spanish Proverb

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Double Blueberry Cookie Pie

Posted by admin on 30th May 2009

Double Blueberry Cookie Pie

Double Blueberry Cookie Pie

1 (18 ounce) tube refrigerated sugar
    cookie dough, room temperature
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoon cornstarch
Dash of salt
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whipped

Preheat oven to 350 degrees F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.

In a small bowl combine sugar cookie dough and flour until mixed. Remove about one-fourth of the cookie dough; cover with plastic and refrigerate for later use.

With floured hands, press unrefrigerated dough onto bottom and up sides of prepared pan. Place in freezer to firm up, about 15 minutes.

On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks.

Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill.

Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.

History has demonstrated that the most notable winners usually encountered heartbreaking obstacles before they triumphed. They won because they refused to become discouraged by their defeats. — Bertie Forbes

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        Olive-Tahini Sauce

        Posted by admin on 29th May 2009

        Olive-Tahini Sauce

        2 tb Unbleached white flour

        1 c Water

        1/4 c Liquid from canned black

        – olives 1/3 c Tahini

        1 c Finely chopped black olives

        Juice of 1 lemon 1/4 ts Thyme

        Black pepper Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. Nava Atlas, “Vegetariana”

        A man can fail many times, but he isn a failure until he begins to blame somebody else. — John Burroughs

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          authentic texas border chili

          Posted by admin on 29th May 2009

          authentic texas border chili

          Authentic Texas Border Chili

          Yield: 12 servings

          3 medium tomatoes
          1 large Bermuda onion, finely chopped
          1/4 teaspoon dried Mexican oregano
          2 teaspoons paprika
          5 large garlic cloves, finely chopped
          4 pounds beef shank, coarsely ground
          1 tablespoon lard, butter or bacon drippings
          4 scallions, chopped
          5 green bell peppers, chopped
          5 fresh Serrano chiles, chopped
          1 pound chorizo sausage or hot non-Italian sausage
          4 medium garlic cloves, finely chopped
          2 teaspoons salt
          4 tablespoons ground hot red chile
          4 tablespoons ground mild red chile
          3 tablespoons cumin seeds
          Beer
          Water

          Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

          Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

          Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

          Last year I went fishing with Salvador Dali. He was using a dotted line. He caught every other fish. — Steven Wright

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                rhubarb salsa

                Posted by admin on 28th May 2009

                rhubarb salsa

                Rhubarb Salsa

                1 cup granulated sugar
                1/4 cup water
                1 tablespoon finely shredded orange peel
                6 cups rhubarb, sliced 1/2 inch thick
                1/2 cup green bell pepper, diced
                1/4 cup sweet onions, finely chopped
                1/3 cup red onion, finely chopped
                1 jalape?o pepper, seeded and minced
                2 tablespoons honey
                2 tablespoons lemon juice
                1 teaspoon fresh ginger, grated

                In a medium, nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the sliced rhubarb and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When cool, transfer mixture to a food processor fitted with a steel blade, or to a blender and process until smooth. Scrape the pur?e into a large bowl and add the remaining ingredients. Mix well. Serve chilled or at room temperature.

                Yields about 4 cups. Serve with chicken or turkey or as salad topping.

                The best way to become acquainted with a subject is to write a book about it. — Benjamin Disraeli

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                APRICOT-JALAPENO JELLY

                Posted by admin on 28th May 2009

                APRICOT-JALAPENO JELLY

                Ingredients
                1/2cupjalapeno peppers, stems/seeds removed
                1lgred bell pepper, stem/seeds removed
                2cupcider vinegar
                1/2cupapricots, dried and chopped
                6cupsugar 3 oz liquid pectin
                4eachdrops red food color

                Directions:

                Put jalapenos, bell pepper, and vinegar in blender. Puree il coarsely
                ground and small chunks remain.

                Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large
                saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim
                off any foam that forms.

                Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring
                if you
                e going to use it).

                Pour into sterilized jars, seal, and cool. (I processed in a boiling water
                bath for 10 minutes.)

                Yield: 3 pints (I got 7 half pint containers.)

                This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.



                It could be said that the AIDS pandemic is a classic own-goal scored by the human race against itself. — Anne

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