38
P
epper Jelly
2
medium-sized green bell peppers
1
⁄
2
cup fresh hot chili peppers or
1
⁄
2
cup canned chilies
1
1
⁄
2
cups cider vinegar
6 cups sugar
6
oz. (2 envelopes) liquid pectin
Remove stems and seeds from
peppers. Grind peppers in a food
processor until liquefied. Measure
3
⁄
4
cup into a heavy saucepan. Grind the
hot chilies in the same way and add
to the pan with the peppers. Add the
vinegar and sugar. Bring to a full
rolling boil, stirring constantly. Add
pectin and stir until well blended.
Bring back to a full rolling boil and
boil for 1 minute. Remove from heat
and skim foam with a metal spoon.
Ladle into hot jars and seal. Process
in a hot water bath for 5 minutes.
Make 7 half-pint jars.
Peach Jam
4 lbs. peaches
2 tbls. bottled lemon juice
5 cups sugar
1
⁄
2
tsp. nutmeg
Prepare peaches by peeling, pitting
and cutting into quarters. Chop in a
food processor or cut into small
pieces. Put peaches, lemon juice,
sugar and nutmeg in a saucepan and
cook over medium heat, stirring to
dissolve all the sugar. Boil rapidly
and stir constantly until the jam is
thick or has reached the jell point on
a thermometer. Remove from heat
and let stand 5 minutes, skimming
off any foam. Ladle into hot jars,
clean rims, seal and process in a hot
water bath for 10 minutes. Makes 5
half-pint jars.
C
herry Preserves
6
cups (3 lbs.) sweet cherries
3 tbls. bottled lemon juice
4 cups sugar
1
⁄
2
tsp. almond extract
Wash and pit cherries, or cut in
h
alf and remove pits. Put cherries,
sugar and lemon juice in a heavy
saucepan. Mix well and warm on
stove 5 minutes, stirring constantly.
Remove from heat and let stand 1
hour. This is to draw the juice out.
Return to heat, add almond extract,
and cook, stirring occasionally until
thick and glossy. Continue cooking
until the jell point is reached, 220°F
at sea level. Skim foam as necessary.
Remove from heat, ladle into hot
jars, clean rims, seal and process for
10 minutes in a hot water bath.
Makes 5 to 6 half-pints.
Orange-Pineapple Marmalade
Peel of 3 oranges
Pulp of 6 oranges
2 cans (20 oz. each) crushed
pineapple; do not drain
1
⁄
4
cup bottled lemon juice
5 cups sugar
1
⁄
2
tsp. ground ginger
Peel three oranges. Put peel in a
saucepan with 1 cup of water and
boil 40 minutes. Remove from heat
and drain. Slice into slivers. Peel
other oranges, remove white flesh,
and slice orange pulp, removing seed
and membrane. Put peel, pulp,
undrained pineapple, lemon juice,
sugar and ginger into a pan. Bring to
a boil over high heat, stirring con-
stantly to dissolve sugar. Continue
cooking over medium heat, stirring
occasionally until the marmalade
thickens and turns a beautiful amber
color. Remove from heat and let sit to
cool 5 to 7 minutes. Remove any
foam that has formed. Ladle into hot
jars, wipe rims, seal and process in a
hot water bath for 10 minutes.
Makes 6 half-pints.
P
ickled Beets
8
lbs. beets
2 cups sugar
2 cups water
4 cups cider vinegar
2 whole sticks cinnamon
6
whole allspice
8 whole cloves
2 large onions, sliced thin
1 lemon, sliced thin
Wash beets. Cook until just tender
(about 20 minutes), plunge into cold
water, and slip off skins. Shred beets.
Combine sugar, water and vinegar.
Put spices in a piece of cheesecloth,
tie them and add to the vinegar
mixture. Bring the mixture to a boil,
then lower heat and simmer for 5
minutes. Remove spices. Fill hot jars
with beets and onions. Add a lemon
slice to each jar and fill with the hot
liquid to within
1
⁄
2
" of the top of the
jar. Release air bubbles, clean rims,
seal and process in a hot water bath
for 30 minutes. Makes 4 pints.
Mango Chutney
2 cups mango, diced
2 cups apple, diced
1 onion, diced
1
⁄
2
cup green pepper, diced
1
⁄
2
cup golden raisins
1
⁄
2
cup sliced almonds
1 cup sugar
1 cup apple cider vinegar
1
⁄
4
tsp. ground allspice
1
⁄
4
tsp. ground cloves
1 tsp. cinnamon
1
⁄
2
tsp. salt
Prepare fruit and vegetables. Put all
other ingredients into a large, heavy
saucepan. Bring to a boil, stirring
constantly. Add fruits and vegetables
and cook about 30 minutes or until
desired consistency, stirring occasion-
ally. Ladle into hot jars leaving
1
⁄
2
"
headspace. Clean rims, seal and
process in a hot water bath for 10
minutes. Makes 5 or 6 half-pints.
CANNING RECIPES
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