What are you canning now? - Page 703

Here's the recipe for the Basil Jelly.  There is a recipe for Mint Jelly (using mint leaves from the garden) and Rosemary Jelly in the same magazine issue.  They have a lemon marmalade recipe I'm going to try, too.

Basil Jelly

4 cups water

2 cups firmly packed fresh basil leaves, finely chopped

1 package (1 3/4 oz) powdered fruit pectin

3 drops green food coloring (optional)

5 cups sugar

In a large saucepan, bring water and basil to a boil.  Remove from the heat; cover and let stand for 10 minutes.  Strain and discard basil.  Return 3-2/3 cups liquid to the pan.  Stir in the pectin and food coloring (if desired).  Return to a rolling boil over high heat.  Stir in the sugar.  Boil for 1 minute, stirring constantly.  Remove from the heat.  Skim off foam.  Ladle hot mixture into hot half-pint jars, leave 1/4-inch headspace.  Remove air bubbles, wipe rims and adjust lids.  Process for 15 minutes in a boiling water canner.

This recipe is from Taste of Home Canning & Preserving.  The author of the article writes: "The jelly is so yummy with cream cheese as an appetizer.  I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture." 
 

My 19 quarts of potatoes.

http://strayneedle.blogspot.com/2012/08/pressured-potatoes.html

Quote:

Originally Posted by KDbeads 

Here chow chow is served on..... everything?  Well everything you'd normally put relish on.  Hotdogs primarily, hamburgers, sandwiches, egg salad, chicken salad, potato salad, baked potatoes, mixed into dressings, I've even caught hubby spooning it over rice for a midnight snack!

x2

Chow Chow

2  1/2 qts of cabbage (make it into slaw cuts)

1 qt of green tomatoes

4 large green bell peppers

2 large red bell peppers

1/2 qt of sweet onions chopped small

mix well in large bowl let it sit in refrigerator over night. To get some of the water out of the veg.

Paste

1Tablespoon salt

1Tablespoon mustard (dry)

1 Tablespoon Tumeric

1 Tablespoon mustard seeds

1 Tablespoon celery seeds

1 1/2 cup light brown sugar

1 cup white sugar

1/2 cup  flour

3  1/2  cups vinegar

  mix well in your cooking pot large enough to add the cabbage mix to it.

cook  about 20-25 min till the paste mix thickens

 put in hot  pint jars

 put in hot waterbath  10 min.  in my zone

 Robin

Anyone know of a good canning recipes or books on no sugar cooking?

My father, father-in-law, brother and husband are all diabetics and I would love to make them stuff without the tons of sugar required.

P.s. Hubby and Father-in-law are allergic to Splenda
 

You can make just about anything without sugar and a whole new recipe isn't necessarily needed.  For jams you simply make preserves and cook down until you get your desired set rather than timing it as you would with a heavy sugar/pectin combo.  For things like Applesauce you can simply omit the sugar.  We're not diabetic, but I dislike my kids getting too much sugar -- I mean, isn't that why I can to begin with? To have better food for them in the house? -- so I make most things without sugar or with lower amounts than the standard recipes. 

Quote:

Originally Posted by Darklingstorm 

Anyone know of a good canning recipes or books on no sugar cooking?

My father, father-in-law, brother and husband are all diabetics and I would love to make them stuff without the tons of sugar required.

 

P.s. Hubby and Father-in-law are allergic to Splenda
 

There's also the no sugar needed pectin.  It's the only type I use now.  I can reduce the sugar drastically or eliminate it all together.

Thank you

I'll look it up and will have to experiment with my recipes.
 

Quote:

Originally Posted by Darklingstorm 

Smoking peppers: Take any kind of pepper (we use home grown bell peppers) and cut in half, seed them if you want. Place them in your smoker and smoke for several hours till you reach the desired smokiness. Then to make sure they are completely dried out for storage, I place them in my dehydrator overnight - OUTSIDE.  Then seal them up in a bag or jar and use when I need them. Here is a before and after picture of the peppers.

 

 

 

Zucchini Cream I found in a book from the library, wish I had wrote the name of the book down instead of just the recipes.

I can pm you the recipe if you want but here is whats in it: 2 lbs of zucchini, 2 cups sugar, 1/2 cup butter and the juice & rind of 2 lemons.

You don't taste the zucchini at all, acts like a thickener or base if you will. I've heard people say it tastes like a Lemonade Cream or the filling from a lemon meringue pie.

 

 Id love to have it also please sounds really good..