strawberry margarita preserves

August 31, 2009 @ 11:32 pm · Filed under Canning and Preserving

strawberry margarita preserves

Strawberry Margarita Preserves

2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps

Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.

Prepare six 1/2-pint jars for filling.

Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.

Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.

Aim for success, not perfection. Never give up your right to be wrong, because then you will lose the ability to learn new things and move forward with your life. — Dr. David M. Burns

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    sour orange marmalade

    August 29, 2009 @ 4:28 am · Filed under condiments

    sour orange marmalade

    Sour Orange Marmalade

    2 pounds sour oranges (about 6 medium-size)
    2 quarts water
    3 pounds granulated sugar
    1/2 teaspoon salt

    Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.)

    Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 quarts water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin.

    If it takes a lot of words to say what you have in mind, give it more thought. — Dennis Roch

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      cinnamon cucumber pickles

      August 22, 2009 @ 6:48 pm · Filed under Canning and Preserving

      cinnamon cucumber pickles

      Cinnamon Cucumber Pickles

      First Day
      2 gallons cucumbers, peeled and seeded
      2 cups lime
      8 1/2 quarts water

      Mix and soak.

      Second day
      Drain and wash cucumbers. Simmer the cucumbers in the following: 

      1 cup vinegar
      1 small bottle red food color 
      1 tablespoon alum
      Water to cover

      Simmer for 2 hours. Drain and put into a larger container. Make a syrup of:

      2 cups vinegar
      2 cups water
      5 cups granulated sugar
      8 cinnamon sticks
      1 package red hot candies

      Bring to a boil. Pour over cucumbers and let stand overnight.

      Third day
      Drain and reheat syrup. Pour over cucumbers and let stand overnight.

      Fourth day
      Reheat syrup and pour over cucumbers. Let stand overnight.

      Fifth day
      Reheat syrup. Put cucumbers in jars and pour syrup over. Seal jars.

      The maxim of the British people is Business as Usual. — Sir Winston Leonard Spenser Churchill

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        dilled green beans

        August 13, 2009 @ 6:08 am · Filed under Canning and Preserving

        dilled green beans

        Dilled Green Beans

        2 pounds green beans, washed and trimmed
        4 cloves garlic
        2 1/2 cups vinegar
        1/4 cup salt
        4 heads fresh dill
        2 1/2 cups water

        Pack beans lengthwise into pint jars, leaving 1/4 inch headspace. To each pint, add 1 clove garlic and 1 head dill. Combine vinegar, water and salt; bring to a boil. Pour boiling liquid to cover beans; adjust lids. Process in water bath for 7 minutes. Do not eat for at least 3 weeks.

        When you are younger you get blamed for crimes you never committed and when you
        e older you begin to get credit for virtues you never possessed. It evens itself out. — I. F. Stone

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          apple cider jelly

          July 27, 2009 @ 6:28 am · Filed under Canning and Preserving

          apple cider jelly

          Apple Cider Jelly

          1 quart apple cider
          2/3 cup red hots candy
          1 (1 3/4 ounce) package powdered fruit pectin
          5 cups granulated sugar

          Place apple cider, red hots and pectin in a large kettle, and bring to a full rolling boil. Add sugar; return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, skim off any foam. Pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

          Yields about 6 half-pints.

          I don know how man will fight World War III, but I do know how they will fight World War IV with sticks and stones. — Albert Einstein

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            pioneer tomato jam

            July 24, 2009 @ 7:57 pm · Filed under Canning and Preserving

            pioneer tomato jam

            Pioneer Tomato Jam

            3 pounds fresh ripe tomatoes, peeled and seeded
            1/4 cup fresh lemon juice
            Grated rind of 1 lemon
            6 cups granulated sugar
            6 ounces liquid fruit pectin

            In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars. Store in a cool dark place.

            If desired, you can add one stick of cinnamon to each sterilized jar before pouring in the jam.

            The fundamental defect of fathers is that they want their children to be a credit to them. — Bertrand Russell

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              Pear Preserves

              July 24, 2009 @ 1:10 pm · Filed under Canning and Preserving

              Pear Preserves

              Pear Preserves

              3 quarts pears, sliced or chopped
              3 cups water
              4 1/2 cups granulated sugar
              6 slices lemon

              Wash and pare fruit. Cook until tender in water. Remove fruit and make a syrup of the liquid and sugar. Add fruit to partially cooled syrup and bring gently to a boil. Add lemon slices. Boil rapidly until fruit is clear and tender. Let stand in syrup to cool.

              Remove lemon. Pour fruit into sterilized jars. Reheat syrup to boiling and pour over fruit. Seal each jar as filled.

              Yields 8 (8 ounce) jars.

              True friendship comes when silence between two people is comfortable. — Dave Tyson Gentry

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                Cranberry Juice

                July 22, 2009 @ 11:07 am · Filed under Canning and Preserving

                Cranberry Juice

                Cranberry Juice

                4 quarts (4 pounds) cranberries
                Water
                3 to 3 1/2 cups granulated sugar

                Bring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth. Let juice drip into a large bowl. DO NOT squeeze the bag. When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water. Simmer 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice. Place the 2 batches of juice in a large pot. Add sugar to suit your taste and 1 more quart water. Heat to dissolve sugar completely, but do not boil. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.

                Yields 6 to 7 quarts.

                With affection beaming out of one eye, and calculation shining out of the other. — Charles Dickens

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                  blackberry jam

                  July 21, 2009 @ 3:19 am · Filed under condiments

                  blackberry jam

                  Blackberry Jam

                  2 quarts fresh blackberries (1/4 of which are unripe)
                  6 cups granulated sugar

                  Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft. Run through a food mill to obtain juice and pulp. Measure out 4 cups of juice and pulp mixture and place in preserving pot. Bring to a boil. Add sugar and cook over moderate heat until candy thermometer reaches about 220 degrees F (about 30 minutes).

                  Pour into jars and seal. Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making another batch of jam later.

                  Yields 6 half pints.

                  Our opinions do not really blossom into fruition until we have expressed them to someone else. — Mark Twain

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                    spiced blackberry jelly

                    July 19, 2009 @ 12:48 am · Filed under Canning and Preserving

                    spiced blackberry jelly

                    Spiced Blackberry Jelly

                    Source: Gourmet Magazine - June 1967

                    4 cups blackberries
                    1/2 teaspoon cinnamon
                    1/4 teaspoon nutmeg
                    1/4 teaspoon mace
                    1/8 teaspoon cloves
                    Granulated sugar

                    In a saucepan mix together all ingredients EXCEPT sugar.

                    Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft.Pour the mixture through a jelly bag, without squeezing the bag, and measure it.For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal. Process for 5 minutes in a boiling water bath.

                    May be served as an accompaniment to roast meats and poultry.

                    There is no benefit in the gifts of a bad man. — Euripides

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