What are you canning now?

[Happy Chooks]

Help!!!!


Does any one have the recipe for the Basil Jelly? I have been using the forum search feature and it keeps dropping me back at page 1 of 739. I know I printed it out, just a matter of what I did with it. I think some one posted in July or August.

Thanks

I have a recipe for Nectarine Basil jam. I haven't tried it yet.

 

[LeeAnnV]

What a lovely rainbow of colours. You should be proud of your hard work.

 

[CarolJ]

Help!!!!


Does any one have the recipe for the Basil Jelly? I have been using the forum search feature and it keeps dropping me back at page 1 of 739. I know I printed it out, just a matter of what I did with it. I think some one posted in July or August.

Thanks

I made 19 half-pints of basil jelly yesterday. Here's the recipe - it's from "Taste of Home" magazine - the canning edition.

BASIL JELLY
4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 pkg (1 3/4 ounces) powdered 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 pectin and food coloring. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling water canner. Yield: 6 half-pints.

I'm taking a dozen jars with me to our church's fall festival tonight - they're for the "Country Store". Here's the information I put on the labels:

Basil Jelly

​

• Use plain or mixed with a Dijon mustard as a glaze on salmon, chicken, pork tenderloin, or veggies​
• Mix with barbecue sauce for a delicious sauce to serve over meatballs on mini-franks​
• Serve as a relish with cold cuts and cheese​
• Use it to baste meat in the oven or on the grill​
• Spoon it over cream cheese and serve with crackers
  ​

Ingredients: fresh basil, sugar, water, pectin

 

[rancher hicks]

This is what I have,

Purple Basil Wine Jelly,
Tomato Orange jam with Basil and Saffron,
Watermelon Jelly with Thai Sweet Basil Ribbons. ( I have thai basil going to seed in the garden as I didn't know about this recipe)

 

[rancher hicks]

Well I just did 7 quarts and 1 pint of tomatoes. Plus strained the rest for a glass of juice for tomorrow breakfast.

But I have some questions.

1. Do you have a recipe for tomato juice that you like? Do you add anything to the juice to improve the taste?

2. Is it worth all the trouble to can? Are we saving any money or is it just cuz it makes us feel good?

3. Why do you can food?

 

[rancher hicks]

I made 19 half-pints of basil jelly yesterday. Here's the recipe - it's from "Taste of Home" magazine - the canning edition.

BASIL JELLY
4 cups water
2 cups firmly packed fresh basil leaves, finely chopped
1 pkg (1 3/4 ounces) powdered 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 pectin and food coloring. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling water canner. Yield: 6 half-pints.

I'm taking a dozen jars with me to our church's fall festival tonight - they're for the "Country Store". Here's the information I put on the labels:

Basil Jelly

​

• Use plain or mixed with a Dijon mustard as a glaze on salmon, chicken, pork tenderloin, or veggies​
• Mix with barbecue sauce for a delicious sauce to serve over meatballs on mini-franks​
• Serve as a relish with cold cuts and cheese​
• Use it to baste meat in the oven or on the grill​
• Spoon it over cream cheese and serve with crackers
  ​

Ingredients: fresh basil, sugar, water, pectin

Does anyone know how to cut and paste to Word? I'd like to cut and save this recipe but can't figure out how to do so.

 

[Pozees]

Does anyone know how to cut and paste to Word? I'd like to cut and save this recipe but can't figure out how to do so.

Click to put cursor to the left of the first letter you want to copy. Click and hold, and drag cursor (with mouse or touch pad) to the right of the last letter you want to copy, so text is all highlighted. At top of window click edit, copy, or just right click in the highlighted area and click copy. Go to Word document, right click where you want to start pasting, and click on paste. Or just use the "paste" button at top left of Word window if using later version.

 

[rancher hicks]

Click to put cursor to the left of the first letter you want to copy. Click and hold, and drag cursor (with mouse or touch pad) to the right of the last letter you want to copy, so text is all highlighted. At top of window click edit, copy, or just right click in the highlighted area and click copy. Go to Word document, right click where you want to start pasting, and click on paste. Or just use the "paste" button at top left of Word window if using later version.

I've done this but can't cut and paste from the internet to Word. When I try to paste Word quits working.

 

[Pozees]

I've done this but can't cut and paste from the internet to Word. When I try to paste Word quits working.

Hmm, I tried it twice before I posted it - try closing word, copying text, then open word and paste

 

[rancher hicks]

Ok I got it. Thanks. I use Firefox, but closed it and used Internet Explorer and it worked. Thanks.

Rancher