" Canning & Preserving The Veggies You Grow "
" Freezing Corn, Tomatoes, Green Pepper and Jalapenos "
By Angel Juli
I am
usually pressed for time, but I love the "home grown" taste. So, when
it comes time for harvesting, I take my tomatoes, wash them pull the
stems off of them, and pop them in a gallon size zip lock bag. When I
am making chili, or sauces that call for tomatoes, I grab a few out of
the bag. Same with corn on the cob. You don't even have to pull off
the hair, or the husks, I break off the bottom stalkie part, and put
them in a air tight bag, that way we can enjoy the sweet taste of corn
on the cob all winter long. .......some more ideas are.....cut up
tomato, and green pepper and and put them in sandwich size zip lock bags
you will just enough for your chili recipes, salsa
recipes..etc.......jalapenos, the same thing, wash and zip.......wow,
that is hard huh ;-) the only difference is that you can't use them
as salad goodies, as they will tend to be somewhat soggy, but for those
wonderful winter meals..you can't go wrong. At my home, we are big on
veggie soups in the winter, so these "zipped" veggies are just
perfect!!! these are the veggies I "zip" tomatoes, green peppers, red
peppers, jalapenos, zucchini, corn on the cob, green beans, and
grapes.......(they tend to
get very frozen, so you could even use them as hammers, pool balls,
...hehhe..just kidding )
" Preserving "
" 14-Day Sweet Pickles "
By Angel of Faith
75 Cucumbers or 2 gallons of the small ones
Clean the cukes and place in a crock. Make a brine of 2 C salt to
1 gallon water. Boil the brine and pour it over the cukes while
boiling hot. Let stand for 7days. In hot weather, skim daily.
Drain and cut into chunks.
For the next 3 mornings make a boiling hot solution of 1 gallon
water and 1 T powdered Alum. Pour over cukes. Make this fresh
hot bath for 3 mornings.
On the 4th morning, drain and discard alum water. Heat 6 C vinegar,
5 C sugar, 1/2 C pickling spice and to boiling point and pour over
pickles.
On the 5th morning drain this liquid off. Save the liquid and add
2 C sugar to it. Heat it to the boiling point and pour over pickles.
On the 6th morning drain this liquid and add 1 C sugar, heat to
boiling. Pack the pickle chunks in sterilized jars and pour boiling
liquid over them to within a 1/2 to 1 inch of the top and seal with
the lids.
If my counting is right, that makes 13 days, not 14 but hope this
will help.
" Pickled Three-Bean Salad "
By Angel of Faith
1 1/2 pounds green beans
1 1/2 pounds wax beans
1 pound lima beans
2 cups sliced celery (about 3 stalks)
1 (8-ounce) onion, sliced
1 cup diced sweet red pepper (about 1 medium)
2 1/2 cups sugar
3 cups vinegar, 5% acidity
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt
Prepare home canning jars and lids according to manufacturer's
instructions.
Wash beans. Trim ends from green and wax beans and cut into 1 1/2
inch pieces. Shell lima beans. Combine beans, celery, pepper,
and onion in large saucepot. Cover with boiling water, cook 7 to
8 minutes. Drain. Bring sugar, mustard seed, salt, celery seed,
vinegar and water to a boil. Simmer 15 minutes. Add drained beans
mixture. Heat to a boil. Pack hot bean mixture into a hot jar,
leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic
spatula. Place lid on jar. Screw band down evenly and firmly.
Process 15 minutes in a boiling-water canner. Yield, about 5 pints
" Apple Butter "
By Angel of Faith
6 lbs apples
1 teaspoon allspice
3 quarts cider
1 1/2 teaspoons cinnamon
3 lbs granulated sugar
1 teaspoon cloves
Wash apples slice with skin and seeds. Add cider and cook until
apples are very soft. Put apples through sieve, ad sugar, spices
and let simmer until quite thick; stir frequently to prevent
sticking. Fill hot sterlized jars, seal with sterlized rubbers
and tops.
" Orange-Honey Marmalade "
By Angel of Faith
Yield: 1 1/2 cups
2 lb oranges; weigh w/skins on
3/4 cup honey
1 navel orange; rind only
The white rind (between the outer skin of an orange and the tough
shell around the pulp) contains bioflavonoids which good nutritionists
say have an important place in nutrition. Ordinarily you should
eat as much of this rind as you can leave on the orange. Unfortunately,
it cooks up very tough in a marmalade, and, if you leave patches
of it on the chunks of orange, you get tough white patches of it
in the marmalade. So, peel off as much as you can.
We like to use a combination of oranges for this: temples, navels,
juice oranges--whatever is available. But we prefer navels for
their peel which has a good texture and flavor.
Peel the oranges, pit them, and cut up into small chunks. Put them
all in a large pot. Add the honey. Shave the navel orange peel into
fine slices and add. Stir and cook, uncovered, over a simmering-low
flame for about 40 minutes or until thick.
Yield: about 1 1/2 cups.
" SWEET ONION RELISH "
By Angel of Faith
6 large onions, peeled
2 large red bell peppers, seeded
2 cups apple cider vinegar
3 cups dark brown sugar, packed
1 1/2 tablespoons kosher salt
1/2 teaspoon cumin seeds
Using a food processor, coarsely chop the onions and peppers.
Process only two at a time, otherwise they turn into paste.
Mix all the ingredients in a large, heavy stockpot and cook over
medium heat together until onions begin to become translucent,
about 15 minutes.
Prepare 8 half-pint jars, lids and rings according to manufacturer's
instructions. Spoon the relish into the jars, filling to 1/2 inch
from rim. Clean the rims and seal according to manufacturer's
instructions. Process sealed jars in boiling water for 10 minutes.
" SPICED PEAR BUTTER "
By Angel of Faith
6 pounds ripe pears (about 16 large) peeled, cored and chopped
3 cups apple juice
4 (3-inch) sticks cinnamon, broken into pieces
2 (1-ounce) slices fresh gingerroot
12 whole allspice
8 whole cloves
3 cups sugar
Combine pears and apple juice in a large pot. Tie broken cinnamon
sticks and next 3 ingredients in a piece of cheesecloth; add to
pear mixture. Bring to a boil; cover, reduce heat, and simmer 45
minutes to 1 hour until pears are tender. Drain pears, and discard
spice bag. Mash pears or process in food processor until smooth.
Return pear puree to pot and add sugar.
Cook, uncovered, over medium heat 30 to 40 minutes or until mixture
thickens, stirring frequently. Remove from heat, and quickly pour
hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace;
wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling water bath 5 minutes.
Yield: 5 half pints
" Pepper Jelly "
By Angel of Faith
My Family Loves This
Yield: 7 cups
1/4 cup peppers (I use half hot and half bell)
1/4 cup hot peppers
2/3 cup sweet non-hot peppers
6 c sugar
2 1/2 c apple juice from a bottle
1 package jelly pectin (use the amount the package recommends)
Mince peppers in a food processor; don't mush them. Or, if you
really want to, mince by hand wearing gloves. Put juice into an
enameled or stainless steel or otherwise non-acid reacting pan.
Simmer juice uncovered until warm. Add sugar and stir until
dissolved. Put on a mask or cloth bandanna around breathing orifices
to protect vs. pepper gas. Add peppers and cook until color
intensifies and they look done. Add gelatin and stir until it
dissolves. Begin testing jelly with a spoon; when syrup falls off
spoon in a single mass, or "sheet" instead of droplets when dripped
slowly off a spoon held sideways, jelly is ready for canning.
While this is cooking you should be preparing
your jars so you dont wind up with jelly that jells in the pot
before your jars are ready (I had this happen once).
P.S. Your tolerance for hotness may vary so this may come out "too
hot"; if so reduce peppers next recipe and give this as a gift to
a friend with an asbestos tongue.
This goes well with roasts, esp. pork, cold leftover meats, and
has no fat in it! About 40 calories per Tablespoon and high in
vitamins. Also a conversation maker as an hors d' oeuvre: Put a
bit of cream cheese on good crackers, spoon jelly over cheese,
voila! Looks neat too, esp. if your jelly is clear and has 3
colors. Red and green only makes a nice Xmas gift.
" Pickled Beets "
By Angel of Faith
8 medium raw or 1-2 cans whole beets
1 cup apple cider vinegar
2 cups beet cooking water
(or juice from canned beets + water to 2 cups
1/2 cup sugar or to taste
1 medium onion
1 bay leaf
3-6 whole cloves or 1/4 -1/2 tsp. powdered
salt to taste
cinnamon if desired, to taste
Parboil beets (cut off root and leaves) and slip off skins, or just
peel raw. Cook beets whole if small, sliced if large, in salted
water until fork tender. Transfer beets to glass/china container
with lid, size large enough to completely cover beets and allow
room for 2-4 more cups displacement. In cooking water pour vinegar,
sugar, spices, seasonings. Taste for comfortable acidity and add
either more water or more vinegar; taste for balance of sweet and
sour you like and add sugar if wanted, or readjust water/vinegar
to make comfortably sour. Peel and thinly slice raw onion into
beets and juice. Cover and let sit out until room temperature, then
add peeled harboiled eggs. Refrigerate for 24 hours. Improves each
day.
" Pickled Okra "
By Angel of Faith
I love these.
5 lbs okra
8 cups vinegar
1 cup water
1/2 cup salt (or less)
8 - 10 cloves garlic
8 - 10 hot peppers
Wash okra, leaving top cam and removing excess stem. Combine vinegar,
water and salt. Bring to a boil. Drop okra into boiling mixture
and bring to rolling boil. Place in hot, sterilized jars. Add 1
clove of garlic and 1 hot pepper to each jar. Seal while hot. Let
stand 8 - 10 weeks before serving.
" Pickled Peaches "
By Angel of Faith
Now You know a Georgia Girl has to have Her Peaches
Yield: 4 Quarts
8 lb whole peaches, peeled
6 c sugar
4 c vinegar
2 c water
4 cinnamon sticks
1 1/2 tb whole cloves
2 ts powdered ginger
1/2 ts white pepper
Combine all the ingredients in a heavy saucepan. Bring the mixture
to a rolling boil over high heat. Boil until the peaches can be
pierced easily with a fork, a matter of minutes; do not allow them
to soften. Remove the pan from the heat, and let the peaches sit
in the syrup at room temperature for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions.
Return the pan to the stove and bring the mixture back to a boil.
Spoon the peaches into the jars, wedging them in, and divide the
syrup and spices equally among the jars. Leave about 1/2-inch of
headspace in each jar. Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before
serving them.
" Dried Fig Jam "
By Angel of Faith
28 oz dried figs
5 c water
1/2 c fresh lemon juice
3 c sugar
seeds from juiced lemons
1 ts ground cardamom
1 tb dark rum
Place figs in 4 qt pot. Add all water, cover pot, bring to a boil
and remove pot from heat. Let the pot of figs sit for at least an
hour to plump them.
Remove figs from the dark water with a slotted spoon. Reserve the
water. Cut stems off figs with scissors and chop figs medium coarse
by hand or in a processor.
Add lemon juice and sugar to the fig water. Set water to a second
boil, then reduce heat and let simmer for 5-10 minutes. Tie up
seeds into a cheesecloth bundle and drop in fig water. Drop the
chopped figs into the fig water. Bring fig jam to another boil,
then let simmer for 15-20 minutes. Jam should be slightly thickened.
Remove from heat. Take out the cheesecloth bag. Stir in the rum
and cardamom well. Ladle into 1 pint jars (1/2 pint works, too),
leaving 1/4" headspace. Seal jars according to manufacturer's
instructions. Process jars for 15 minutes in a boiling water bath.
Yield: About 4 pints.
Now I have My own Fig Trees, So My Figs are Fresh..
I pick them, wash them, add a little water so they won't stick while cooking.
Sugar to taste. Cook slow till a mush
Another one of those Recipes that it takes a little of this and a lot of that. Heee HEEE
" Tomato Paste "
By Angel of Faith
Slice good quality red ripe fleshy tomatoes into electric fry pan
or large saucepan. Bring to boil and stir constantly to stop
sticking. Remove the mixture from the heat, cover and stand to
cool. Push as much pulp as possible through a sieve and discard
seeds and skins. Heat pulp in wide shallow container electric
frypan or jam pan, until it is reduced to less than half its original
volume, stirring occasionally and adjusting heat to avoid burning.
The mixture will splatter as it thickens but this is unavoidable.
Freeze the cooled thick mixture in small plastic bags, or ice trays.
Or bottle into sterilised jars to within 1cm from top, seal with
seal previously soaked in boiling water. Screw on band tightly.
Stand jars in large saucepan or waterbath so they are covered with
water. Process for 10 minutes.
"Canning"
" Canned Apples "
10 quarts sliced cooking apples, peeled
7 cups sugar
juice of 1 or 2 lemons
Place the apples in a large crock or bowl. Add the sugar and lemon
juice; stir gently to blend well. Allow them to stand overnight so
the apples witll release their juices.
The next day, lift the apple slices from the juice, using a slotted
spoon, and fill the quart canning jars 3/4 full. Heat the juice to
the boiling point and pour over the apples to within an inch of
the tops of the jars. Process to can, or use within 2 weeks.
" Canning Butter "
Yield: 4 Servings
Heat jelly jars in 250 degree oven for 20 minutes, without rings
or seals. While jars heat, melt butter slowly until it comes to a
boil. Reduce heat, cover and simmer for 5 minutes. Pour melted
butter carefully into heated jars, being careful not to get any
butter on rim of jar. Add lid and ring and close securely. They
will seal as they cool. Shake jars a few times during cooling to
prevent separation, although this step is optional. Put into
refrigerator or other cool place until butter hardens. After
hardening, butter will store for 3 years.
" Canned Figs "
By Angel of Faith
Make up a syrup of sugar and vinegar. Use equal parts sugar and
vinegar by volume. Use good quality white vinegar, not cider
vinear. I recommend Heinz white vinegar for this, because it is
truly neutral in flavor. Heat until bubblng. Add aromatic spices.
I like cinnamon, whole black mustard seeds (available from Indian
grocery stores,) whole yellow mustard seeds, a couple of whole
cloves, some sliced fresh ginger, eetc. Quantties are not critical
but you need enough syrup to do this:
Put the whole fruit into the simmering syrup and return to a simmer.
Lift out the fruit to a clean glass container large enough to hold
everything. Pour over the syrup. You need enough to totally cover
the fruit.
Cover with a lid of plastic wrap and fasten the plastic in place
with a rubber band. Allow to sit on counter for 24 hours.
Next day, pour the syrup off the fruit, into a pot, and reboil.
The syrup, not the fruit. When the syrup comes back to a full
rolling boil, pour it over the fruit and re-cover with plastic.
Let sit another day.
Do this a second and a third time, separated by 24 hours each time.
If the syrup level seems to decline too much, just add some additional
sugar and vinegar.
After three or four days of this treatment, the fruit will be
"pickled" clear through, and delicious. It'll keep for a long time
if you load it into sterilized jars, top off with boiling syrup,
cap, and keep in the 'fridge.
This is not a long-term storage method. Bugs won't grow in a strong
sugar/vinear medium, but by no means is this is an official preserving
recipe. I've kept whole figs for several months in the regrigerator
after this treatment, and there's no reason why it wouldn't work
for peeled peaches, apricots, kumqats, whole cherries, etc.
While I'm thinking about it, you can also do this trick with straight
honey and aromatic spices. But most of us don't have a half gallon
of honey sitting around.
What happens is, the water in the fruit gradually is drawn out by
the sugar solution, thereby diluting the sugar syrup. When you
reboil it each day, you drive off the extra water and also resterilize
it.
I've made sweet pickle slices this way and everybody raves about
them. People love the taste of sugar and vinegar and sweet spices.
" Canned Mushrooms "
By Angel of Faith
In big pot, bring some water to a boil. Add some mushrooms and cook
them just until they started to release a bit of juice and shrink
a bit. Remove into a strainer to cool a bit.
Into each jar, put a 500mg Vitamin C tablet (to keep the mushy's
white) and then add enough of the boiling water to fill the jar.
Process at 10lbs pressure for about 45 minutes. For the spicy
version, you can add as much red pepper flakes as you desire. I
put in about 1/2 tsp per pint. Those ones I use for either a pickle
plate at holidays, or add them to pizza's or into spaghetti sauce.
" Home Canned Peaches "
By Angel of Faith
" LIGHT SYRUP "
2 cups sugar
1 qt water
" MEDIUM SYRUP "
3 cups sugar
1 qt water
" HEAVY SYRUP "
1 qt sugar
1 qt water
To make syrup, combine sugar and water. Heat slowly until it
reaches a boil (238 F) Pour over fruit while hot The easiest way
to home can peaches is the Cold Raw Pack. Use firm, ripe, perfect
peaches.
Select your jars and check to be sure they are in perfect condition,
no nicks. Use new lids. Wash jars in hot water just before using.
Slice and peel peaches. Cut in half and remove pit. (Save a few
pits to flavor syrup.) Treat peaches with Fruit Fresh according
to package directions in order to maintain their true color.
Pack peaches in jars, as tightly as possible, leaving 1/2 inch head
room.
Fill jars with syrup. Slip sterilized knife around inside of jar
to remove any air bubbles. Takes about 1 1/2 cups of syrup per
jar. (Size of jar not noted in recipe). Add lids. Put jars in
water bath, covering jars at least one inch. Boil for 25 to 30
minutes.
Remove jars from canner. Let cool about 12 hours. Test seal.
" Canned Whole Tomatoes "
By Angel of Faith
2.5 to 3.5 pounds tomatoes per quart
bottled lemon juice or citric acid
salt (optional)
Select fresh, firm, ripe, tomatoes. Wash thoroughly and drain.
Place tomatoes in a wire basket and lower into a sauce pot of
boiling water. Remove after 30 seconds and dip into cold water.
Remove core, skin, and any green spots. Add water to cover. Boil
tomatoes for 5 minutes.
Pack into hot jars, leaving 1/2 inch head space. Add 1/2 teaspoon
citric acid, or 2 tablespoons lemon juice, per quart (1/4 teaspoon
/ 1 tablespoon 1 per pint.). Add 1 teaspoon salt to each quart
(1/2 teaspoon per pint), if desired. Remove air bubbles with a
non-metallic spatula. Adjust caps. Process pints 40 minutes,
quarts 45 minutes, in boiling water bath.
" Canned Chicken "
Allow 3 1/2 to 4 1/2 pounds chicken for each quart canned with
bone, and 5 1/2 to 6 1/4 pounds per quart without bone. Rinse
chilled, dressed chicken in cold water. Pat dry with clean cloth.
Cut up; remove visible fat. Boil, steam or bake chicken till
medium-done -- pink color should be almost gone. Pack chicken
pieces loosely into hot clean jars. Place thigh and drumsticks
with skin next to glass and fit breast pieces into center, leaving
1-inch headspace. If desired, add 1 teaspoon salt for quarts and
1/2 teaspoon for pints. Pour in boiling water or broth, leaving
1-inch headspace. Wipe rims, adjust lids. Process in pressure
canner at 10 pounds pressure -- for poultry with bones, process 75
minutes for quarts or 65 minutes for pints; for deboned poultry
process 90 minutes for quarts or 75 minutes for pionts. *Boil in
a small amount of water for 15 to 20 minutes before tasting or
using poultry.*
To raw pack fresh meats and poultry, prepare jars. Cut meat from
bone. Use bones to prepare stock. For chicken, sparate pieces at
the joints. Trim fat carefully, as it may cause meat to have a
strong flavour as well as ruin the sealing rubber of the jar. If
necessary, wipe meat clean with a damp cloth. Do not soak it.
Cut meat against the grain into 1-inch strips or chunks. Pack into
the sterile jars. Cover with boiling stock or tomato juice. Never
use a thickened gravy. You may add 1 teaspoon salt to each quart
for seasoning. Allow 1-inch headroom. Now exhaust the air from
the open filled jars by setting them on a rack in a pan of boiling
water. Keep water level 2 inches below jar tops. Put a thermometer
in the center of a jar, cover the pan and heat the meat slowing to
170F. If not using thermometer, heat slowly for 75 minutes. Remove
jars from the pan and wipe off tops and threads of jars before
lidding. Process in a pressure canner at 10 pounds pressure 75
minutes for pints and 90 minutes for quarts.
Precooking and packing meats and Poultry for canning (still JoC):
Roasts, steaks, meatballs or patties and sausage cakes may be
processed and canned. Use beef, veal, lamb, mutton, pork, goat or
venison. To bake, heat oven to 350F. Cut the meat into pieces
small enough to fit the jars. Pack closely while still hot into
hot, sterile jars, at least two pieces to a pint jar. Skim fat
from drippings. Add enough boiling water or broth to the drippings
to cover the meat, leaving 1-inch headroom. Remove air bubbles.
Wipe jar rim carefully to remove any fat. Adjust the lids and
pressure-process in 10 pounds pressure, pints 75 minutes, quarts
90 minutes.
To stew, cut meat into uniform pieces about 1 pound each, drop into
boiling water and simmer 12 to 20 minutes or until the raw color
has disappeared at center. Liver should be simmered about 5 minutes,
tongue about 45 minutes, or until skin can be removed. Cut meat
into smaller serving pieces. Remove fat and gristle, then salt,
pack closely in hot jars and cover with the boiling broth. Remove
air bubbles, wipe rim carefully.
Frying is the least desirable method of pre-cooking. It makes the
surface of the meat hard and dry and often gives an undesirable
flavour to the finished product.
Meat that is not covered with liquid will discolour and lose some
flavour in storage. Depending on the shape of the pieces, 1 to 1
1/2 pounds of meat will fill a pint jar and still remain submerged.
Pint jars are preferable to larger containers, as the heat penetrates
more readily to the center of the container. Process pints 75
minutes, quarts 90 minutes at 10 pounds pressure.
To precook chicken, simmer meaty pieces in a broth until medium
done. Cover with boiling broth, leaving 1-inch headroom. With
bone, process pints 65 minutes, quarts 75 minutes at 10 pounds
pressure. Without bone, process 75 and 90 minutes. Gizzards and
hearts should be canned together, but separate from the meat, in
boiling chicken broth. Process pints 75 minutes at 10 pounds
pressure.
Chicken-Boned Steam or boil chicken until about 2/3 done. Remove
skin and bones. Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart. Skim
fat from broth. Bring broth to a boil. Pour over chicken, leaving
1-inch head space. Remove air bubbles. Adjust caps. Process
pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10
pounds pressure.
Chicken-On-Bone Hot Pack -- Boil, steam or bake chicken until about
2/3 done. If uncut chickens were cooked, searate at joints as for
frying. Pack hot into hot jars, leaving 1-inch head space. Add
1/2 teaspoon salt per pint or 1 teaspoon salt per quart. Cover
with boiling hot chicken broth, leaving 1-inch head space. Remove
air bubbles. Process pints 1 hour and 5 minutes, quarts 1 hour
and 15 minutes at 10 pounds pressure.
Raw Pack -- Separate chicken at joints. Pack meat into hot jars,
leaving 1-inch head space. Add 1/2 teaspoon salt per pint or 1
teaspoon salt per quart. Do not add liquid. Adjust caps. Process
pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10
pounds pressure.
" Refrigerator Pickles "
By Angel Gramma
7 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green peppers
2 cups sugar
1 cup vinegar
1 TB salt
1 TB celery seed
Mix cold store in a one gallon jar in the refrigerator.
" Chow Chow "
By Angel Gramma
1/2 gallon cabbage
1/2 gallon cucumbers
4 onions
4 sweet peppers
5 red tomatoes
5 green tomatoes
1 head cauliflower
3 cups vinegar
3 1/2 cups sugar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. pickling spice
1 tsp. mustard
1 cup salt
Chop first 7 ingredients and let set for 3 hours in 1 cup salt.
Squeeze out.
Combine remaining ingredients
And mix with vegetables.
Bring to a boil and can.
Angel of Faith
Grape Jelly
Makes three to four ½-pt. jars
3 ½ lb. under ripe Concord grapes
1 tart apple, cut into eighths but not peeled or cored
½ cup water
3 cups sugar
Wash grapes and remove stems. Put grapes into heavy kettle and crush. Add apple sections and water, cover, and bring quickly to a boil. Reduce heat and simmer until grapes are soft (about 10 minutes). Pour grapes into a jelly bag and collect juice as it drips. Let collected juice sta
nd in a refrigerator or other cool place for 8 to 10 hours, then strain juice through two layers of cheesecloth to remove any crystals.
Return 4 cups juice to heavy kettle, and add sugar. Place over high heat, bring to a full boil, and continue rapid boiling until temperature rises to 8 degrees F to 10 degrees F above boiling point of water. Remove from heat immediately, skim, and pour into hot, sterile jelly jars. Store in refrigerator for up to three weeks.
Now for those of You who don't have fresh Grapes...This recipe I use but I use cranberry juice, not grape juice...The cranberry jelly is Gooodddd... Sweet but has a little kick to it..
Uncooked Jelly
Ingredients:
2 cups lukewarm water
1 box powdered pectin
1 6-ounce can frozen grape juice concentrate
3-1/2 cups sugar
Directions:
Mix the pectin slowly into the lukewarm water in a 2-quart mixing bowl. Stir constantly until pectin is completely dissolved. Let stand 45 minutes. Stir occasionally, but do not beat.
Thaw juice by placing can in cold water. When juice is thawed, pour into a 1-quart mixing bowl. Add 1 3/4 cups sugar. Mix thoroughly. All the sugar will not be dissolved. Add the remaining 1 1/2 cups of sugar to the dissolved pectin mixture. Stir constantly until all sugar is dissolved. Mix the juice with the pectin mixture. Stir constantly until all sugar is dissolved.
Pour into freezer containers, leaving 1/2-inch headspace. Cover with a tight lid. Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.
Midi Play Is Green Onions
