Your TOP THREE favorite canning recipes? Mine now posted!

[sufficientforme]

The BEST recipe I have come across and I have tried many!
Annies salsa pressure cooking method
Tomato Salsa
Recipe graciously shared by my friend, Annie

8 cups tomatoes, peeled, seeded, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar (I use about 1/4 cup)
1/3 cup vinegar **See note if using a BWB
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes.
Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 8 pints.
NOTE: If you are using a Boiling Water Bath: Use Pints or 1/2 Pint
Jars ONLY. Increase the Vinegar to 1 Cup and process in a BWB for
15 minutes.

 

[sufficientforme]

Habanero Gold
2/3 cup finely sliced dried apricot
1 1/2 cup white vinegar
1/2 cup finely diced red onion
1/2 cup finely diced red pepper
1/2 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
6 cups white sugar
1 (3 ounce) envelope liquid pectin

Directions:

1
Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours. ( I never do this, I start prepping while they soak)
2
Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3
Add to apricots and stir in sugar.
4
Bring mixture to a full rolling boil.
5
Stirring constantly, boil hard for two minutes.
6
Stir in liquid pectin, mixing well and boil for one full minute.
7
Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8
Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
9
Apply lids and process in boiling water bath for 5 minutes.
10
Once sealed you can rotate or invert jars while still warm to distribute solids if needed.


Originally from Bernardin but I doubled the veggies and converted instructions to sure jell liquid process.

Last nights batch

 

[Marianne]

WOW! I'm rather freaking out at the thought of cutting up all those habeneros....DH is going 'hmmmmm', as he likes hot stuff.

Does the habanero gold have tons of heat like it seems it should?

 

[sufficientforme]

The apricot humbles them but in no way cuts the heat I use a garden mix usually jalapenos and whatever I have and it is fantastic!!! Heat lovers will love you!

My hubby usually sits down and chops with me but if he's busy I just use the food processor and it's done easy peasy, no tears or burning hands (even with gloves sometimes)

 

[SKR8PN]

Just made a couple of batches of Peach preserves last week. In one of them I just added a finely chopped habanero pepper, and it came our FABULOUS! I also did a batch of Elderberry jam with a whole Jalapeno added to it. It was very good, but didn't have enough fire for my liking. It just had a mild "back of the throat" burn to it. I like something with a little more staying power, but NOT so hot that it ignites the cracker you spread it on!! LOL!



I know your asking for canning recipes, but I thought I would share my favorite cornbread recipe with ya'all...........Of course you KNOW this has to be cooked in a cast iron skillet or else it RUINS the recipe.

HEYWOODS JALAPENO CORNBREAD


3 eggs cup oil
8 oz sour cream
1 16 oz can cream corn
tsp baking soda
1 cups chopped green onion
1 tsp salt
1 cup yellow corn meal (plain)
3 jalapenos diced
8 oz Monterey jack cheese
4 oz jalapeno cheese


Preheat oven to 350 degrees. Put oil in a cast iron skillet and heat to smoking hot.
Slightly beat eggs.
Add sour cream, soda, and salt. Stir to blend.
Add onions, peppers, corn then corn meal.

Grate cheese and mix together. Add 2/3 of cheese to mixture.



Pour hot oil into mixture stirring rapidly to melt cheese then pour mixture into hot skillet and top with remaining 1/3 cheese and bake 40 minutes until browned slightly.

 

[sufficientforme]

That sounds fabulous, thanks for sharing!
I only make cornbread in a cast iron pan

 

[JRmom]

1. Keljonma's Tomato/Jalapeno Jam - Super delicious, I've been making it with green tomatoes.

2. Sweet Pickle Relish from Ball's Blue Book - I hate soggy relish, but love this recipe, it stays nice and crunchy.

3. Grapefruit Jelly - I took a basic jelly recipe and substituted my own grapefruit juice. Tangy and sweet at the same time and a good way to use up all the grapefruit from my tree.

 

[Marianne]

Now, you all know you need to do a copy and paste on a new topic line or I'll never find these recipes when I want them!

Your own grapefruit tree? I'm envious.

 

[sufficientforme]

Holy momma! Corn cob jelly? For real? Using real corn cobs?

I just saw a recipe for that the other day. Surprised me too!

My top three....in no particular order....
Carrot Cake Jam
Chow-Chow
Harvard Beets

Love Chow Chow, what are harvard beets?

 

[abifae]

I enjoy rosehip jam

Recipe??