What are you canning now?

[Dragonfly Ranch]

Made three Boysenberry pies last night. The two jars of Boysenberry filling that over flowed I went ahead and made them up and put them in the freezer for now. Then made a fresh one from the berries that didn't sell at the Farmers Market yesterday. Was too hot for dessert last night but you can bet that we will be digging into it tonight.

Thanks for all the Birthday wishes it was a nice day all around. We had a simple dinner of tamales that my husband traded some of our jelly for at the market and Spanish rice. Like I said he made reservation for Saturday night so no cooking then.

My husband also juiced the last of our Boysenberries and need to get something done with them. Think I'll make some syrup. Also have a gallon of Mulberry juice to get something done with. My "to do" list is long this weekend.

Have a great productive weekend everyone.

Sandee

 

[Dragonfly Ranch]

Quote:
Finally remembered to bring in my book.

Raspberry Chipotle Freezer Jam

1 1/2 cups granulated sugar or Splenda
1 pouch freezer jam pectin
2 chipotle peppers in adobo sauce
4 cups crushed red raspberries

1. In a medium bowl, combine sugar and pectin, stirring until well blended. Set aside.
2. If desired, remove seeds from chipotle peppers. In a mini-chopper or with a knife, finely chop peppers, getting as close as possible to a puree. Combine peppers and 2 tbs adobo sauce. Add pepper mixture and raspberries to pectin mixture. Stir for 3 minutes.
3. Ladle jam into plastic or glass freezer jars, leaving 1.2 head space. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.

Enjoy Sandee

 

[Frogdogtimestwo]

Here is a canning recipe for the Raspberry Chipotle Sauce I am going to use. http://www.pickyourown.org/raspberry_chipotle_sauce.htm if you were not wanting a freezer version.

 

[OutInTheStiks]

Quote:
Finally remembered to bring in my book.

Raspberry Chipotle Freezer Jam

1 1/2 cups granulated sugar or Splenda
1 pouch freezer jam pectin
2 chipotle peppers in adobo sauce
4 cups crushed red raspberries

1. In a medium bowl, combine sugar and pectin, stirring until well blended. Set aside.
2. If desired, remove seeds from chipotle peppers. In a mini-chopper or with a knife, finely chop peppers, getting as close as possible to a puree. Combine peppers and 2 tbs adobo sauce. Add pepper mixture and raspberries to pectin mixture. Stir for 3 minutes.
3. Ladle jam into plastic or glass freezer jars, leaving 1.2 head space. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.

Enjoy Sandee

I put up lots of blackberry freezer jam the past two days. There are lots of berries left so I'm thinking something different sounds good. I like the sound of this but I have a very stupid question. How do you eat it? On bread like a normal blackberry jam?

 

[HenThymes]

Marymac - Yes, they are white to begin with. When we pick them some have a tad of light green to them but once you can them they turn to complete white. If you let them get a bit bigger before picking they are a nice creamy white color. They do taste different than green ones, me personally I think they are not as cucumbery overpowering tasting, they don't seem to get mushy either, you get a really good pickle flavor when canning. Kinda hard to describe, you just have to taste to understand.

 

[Frogdogtimestwo]

Quote:
Finally remembered to bring in my book.

Raspberry Chipotle Freezer Jam

1 1/2 cups granulated sugar or Splenda
1 pouch freezer jam pectin
2 chipotle peppers in adobo sauce
4 cups crushed red raspberries

1. In a medium bowl, combine sugar and pectin, stirring until well blended. Set aside.
2. If desired, remove seeds from chipotle peppers. In a mini-chopper or with a knife, finely chop peppers, getting as close as possible to a puree. Combine peppers and 2 tbs adobo sauce. Add pepper mixture and raspberries to pectin mixture. Stir for 3 minutes.
3. Ladle jam into plastic or glass freezer jars, leaving 1.2 head space. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.

Enjoy Sandee

I put up lots of blackberry freezer jam the past two days. There are lots of berries left so I'm thinking something different sounds good. I like the sound of this but I have a very stupid question. How do you eat it? On bread like a normal blackberry jam?

I use this as a marinade on chicken, or a grilling baste, I also warm it up over cream cheese, fantastic with jalapeno poppers. It is quite tasty for the spice lovers in your life

 

[OutInTheStiks]

Quote:
I put up lots of blackberry freezer jam the past two days. There are lots of berries left so I'm thinking something different sounds good. I like the sound of this but I have a very stupid question. How do you eat it? On bread like a normal blackberry jam?

I use this as a marinade on chicken, or a grilling baste, I also warm it up over cream cheese, fantastic with jalapeno poppers. It is quite tasty for the spice lovers in your life

Ok. That makes more sense to me. I was having a hard time imagining slathering it on a biscuit. I think I'll try a batch.

I'm thinking some blackberry-peach sounds yummy as well.

 

[arabianequine]

Quote:
I use this as a marinade on chicken, or a grilling baste, I also warm it up over cream cheese, fantastic with jalapeno poppers. It is quite tasty for the spice lovers in your life

Ok. That makes more sense to me. I was having a hard time imagining slathering it on a biscuit. I think I'll try a batch.

I'm thinking some blackberry-peach sounds yummy as well.

I think someone mentioned putting it on vanilla ice cream too.

 

[urban dreamer]

I plan on canning corn tomorrow and I've also got 2 lbs of strawberries frozen in the freezer for jam later ( I need another 2 lbs.) I have heard people on here talk about corn cob jelly. Dose it taste like corn or just a sweet jelly? Can someone pull the recipe for me?

See what ya'll have done!?!

 

[chickencrazymamahen]

Quote:
The recipe for Corn Cob Jelly is back a few pages...on 315