Anyone got a good Basil Pesto recipe? If I don't have enough Basil leaves right now is there a way I can save them up?
What are you canning now?
- Thread starter Acre of Blessings
- Start date
Doing the last batch of 6 -1/2 pint jars of Red Raspberry and 6- Black raspberry and 6-Blackberry jam.
Trading stock for hay this year.
Trading stock for hay this year.
Quote:
I put up my first ever dill pickles yesterday... yeah!!!
pat on the back..... so I went and bought more bottles today.. really enjoyng this canning,,,, I have been seeing several recipies for chutney..... here's the thing.... I dont know what chutney is or how it is used???
? I love mango's and your post reminded me,,,
)O(
Pink
Chutney's are usually for meats. I found a mango chutney recipe I want to try. Mango is really good on pork.
Being from california, we like a little heat in our chutneys (the mexican and indian influence in our area) so mine has a hot pepper left whole in each jar. If you want the recipe, I will happily post it. Love it on pork, chicken or grilled white fish. Super yum. If the spice scares you, you could always use 1/2 or even 1/4 of the amount and then adjust to your taste. But i like the slightly sweet mango against a bit of spice from the pepper.
http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html
Like I said though, I add a whole habanero or other hot pepper in each jar....try it at your own risk!!
I put up my first ever dill pickles yesterday... yeah!!!
)O(
Pink
Chutney's are usually for meats. I found a mango chutney recipe I want to try. Mango is really good on pork.
Being from california, we like a little heat in our chutneys (the mexican and indian influence in our area) so mine has a hot pepper left whole in each jar. If you want the recipe, I will happily post it. Love it on pork, chicken or grilled white fish. Super yum. If the spice scares you, you could always use 1/2 or even 1/4 of the amount and then adjust to your taste. But i like the slightly sweet mango against a bit of spice from the pepper.
http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html
Like I said though, I add a whole habanero or other hot pepper in each jar....try it at your own risk!!
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I am still on my jam canning spree and received rasberries and strawberries in my weekly CSA delivery, so I made christine ferbers raspberry strawberry jam with balsamic vinegar and black pepper. Was fabulous, as her recipes are always. I love to make the gourmet flavors, it is really a kick in the pants vs. the same ole jam. Soon, I will have tried every recipe in the book. My jam cupboard is already full....i am feeling a bit insane....may have to check into the betty ford clinic for jam canners soon.
I spoke to someone yesterday who said her mother makes jam without using surejel.
Does anyone do this ? ? If so, how is it done?
Does anyone do this ? ? If so, how is it done?
There are naturally high pectin fruits. Grapes and apples are a couple. I believe the ball book has a chart in it listing them all.
You can blend those with the low pectin fruits and then boil until it sheets from the spoon. Some people put a spoonful in the freezer or on a dish and put it in the freezer to see if it has hit the jell stage or not. I have made some unbelievable candy that way
... It took me years to figure out what sheeting meant. I am sure there must be a YouTube vid showing exactly what you need to look for.
I always wince at the price of sure jell, so at the end of the season when it is at half price I but them out.
*edit* wince /winch
You can blend those with the low pectin fruits and then boil until it sheets from the spoon. Some people put a spoonful in the freezer or on a dish and put it in the freezer to see if it has hit the jell stage or not. I have made some unbelievable candy that way
I always wince at the price of sure jell, so at the end of the season when it is at half price I but them out.
*edit* wince /winch
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Quote:
I do. My husbands grandmother taught me how with blackberry jam.
You just have to cook it longer (on low) until it sheets on a frozen spoon. (or some suggest until it mounds on a frozen plate) It takes a bit to get used to what it looks like, but basically the foam will go away, and it will look really glossy.
I personally don't like the texture of jams with pectin, so I omit it in most recipes.
Mangoes also have very high natural pectin.
I do. My husbands grandmother taught me how with blackberry jam.
You just have to cook it longer (on low) until it sheets on a frozen spoon. (or some suggest until it mounds on a frozen plate) It takes a bit to get used to what it looks like, but basically the foam will go away, and it will look really glossy.
I personally don't like the texture of jams with pectin, so I omit it in most recipes.
Mangoes also have very high natural pectin.
Quote:
I do. My husbands grandmother taught me how with blackberry jam.
You just have to cook it longer (on low) until it sheets on a frozen spoon. (or some suggest until it mounds on a frozen plate) It takes a bit to get used to what it looks like, but basically the foam will go away, and it will look really glossy.
I personally don't like the texture of jams with pectin, so I omit it in most recipes.
Mangoes also have very high natural pectin.
I also found that most recipes that don't use pectin use less sugar - so the jam should be better for you, right? More fruit and less sugar?
I do. My husbands grandmother taught me how with blackberry jam.
You just have to cook it longer (on low) until it sheets on a frozen spoon. (or some suggest until it mounds on a frozen plate) It takes a bit to get used to what it looks like, but basically the foam will go away, and it will look really glossy.
I personally don't like the texture of jams with pectin, so I omit it in most recipes.
Mangoes also have very high natural pectin.
I also found that most recipes that don't use pectin use less sugar - so the jam should be better for you, right? More fruit and less sugar?
Quote:
Not sure what this means.
Anyhow I could kick myself for not planting more tomatoes. I have basil and found a recipe for Tomato Basil Sauce. Last year a friend had tons of tomatoes but he didn't plant as many this year either.
If I keep this recipe for next year, I can plant most of what I need. Good lord willing.,
Rancher
Not sure what this means.
Anyhow I could kick myself for not planting more tomatoes. I have basil and found a recipe for Tomato Basil Sauce. Last year a friend had tons of tomatoes but he didn't plant as many this year either.
If I keep this recipe for next year, I can plant most of what I need. Good lord willing.,
Rancher
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