What are you canning now?

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My vanilla is also taking on really good color. I want to make Biscotti this weekend. The recipes say it can keep for a month. So will test drive recipes and find the perfect one and make in late November so I have lots for Christmas.

Sandee
 
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OK now I really need to do this. I have Apricot and Apple Jalapeno jelly do you think that would work or is there just all Jalapeno jelly that I need to make. I have some jalapenos left and not enough to can them by themselves so may be jelly would be perfect for the few that I have. I searched for Jalapeno Jelly recipe here but didn't find one. Could someone post for me.

Patchesnposies - Did you use frozen pork roast too or was yours thawed?

There is only me at home right now so do you think left overs would freeze OK. That is if there is any left - I love pork!!

Sandee

Sandee, My roast was thawed. I used Jalapeno/Apple Jam and it was very mellow with a hint of spice to it. I used my turkey baster to baste the roast with the jam & juices as it cooked.

I think it would freeze great, although I would be surprised if there was any left!
 
I made two different batches. In one I used Granny Smiths the other Gala's.

I "think" the jar I put over the roast was with the Gala apples. In that batch instead of just Jalapeno's-I also used a variety of hot peppers.

The recipes are forgiving enough that I think you can adjust things according to what you have on hand.....or in the garden!
 
I used granny smith apples to make my apple/jalapeno jelly, you could use any apple or apricots or whatever I am sure. My 19 year old grandson asked if we could try it over roast chicken? Hmmmmmmmmmmm sounds good to me. LOL
 
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I made this for myself this weekend and enjoying it right now for lunch. This is going in my private cookbook. It was so good. I did with scallop potatoes and brussel sprouts. Can't wait for my husband to return from this out of town job o make it for him. He will LOVE it.

Thanks for the great recipe.

Sandee
 
Quote:
I made this for myself this weekend and enjoying it right now for lunch. This is going in my private cookbook. It was so good. I did with scallop potatoes and brussel sprouts. Can't wait for my husband to return from this out of town job o make it for him. He will LOVE it.

Thanks for the great recipe.

Sandee

Hey ladies. I was telling my Mother about this and I want to try it too. My only thing is that I don't have much luck with a crock pot. My meat does not 'fall apart' as some has mentioned. I usually have better luck in an oven set a 250 degrees (with the meat completely covered in foil. Do you think I could cook it that way? I was trying to figure out what is the temp on the crock pot when it is on 'high' or even 'low' cant find my book on it.
sad.png
What do you suggest? I give the crockpot another try? Or try the oven?
 
Henry'schickens :

Hey ladies. I was telling my Mother about this and I want to try it too. My only thing is that I don't have much luck with a crock pot. My meat does not 'fall apart' as some has mentioned. I usually have better luck in an oven set a 250 degrees (with the meat completely covered in foil. Do you think I could cook it that way? I was trying to figure out what is the temp on the crock pot when it is on 'high' or even 'low' cant find my book on it.
sad.png
What do you suggest? I give the crockpot another try? Or try the oven?

I sometimes have this same problem with the crock pot. I spoke with my friend - he's professional BBQ chef - who told me to cook it in the oven at 250 degrees for 10-12 hours, getting the temp up to 180*. I told him that I have an electric roaster, and he said that was a great alternative. The pork fell apart. He said to avoid pork loin because it's too dry.​
 

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