Posted on 09/12/2020 6:00:32 AM PDT by Diana in Wisconsin
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I just checked my canning but. It says in all caps do not add liquid when you raw pack.
I guess I don’t read directions very well, I’ve always added some!
“Sometimes I would want a recipe from her—it was funny trying to figure out measures with a hand full of this that and the other or a pinch or smidge. LOL”
I have a bunch of my grandmother’s recipes that say things like add enough salt, or add the right amount of oregano. Not terribly helpful!
Thank you for the basil freezing recipe.
I am going to try this.
Thanks!
Not long ago someone posted their pepper jelly recipe. If someone has it. Please repost. I have several incredibly large and hot jalapenos i need to do something with. All suggestions welcome and truly appreciated.
Yet another way to hide kale from Beau, LOL! He did like that Sausage and Kale Soup I made last week, though. ;)
Got the basil cut - now on to rinsing, spinning and the grand chiffonade!
Qivuit! Your Pepper Jelly Recipe is requested!
NOTE: The original source for this recipe is Page 59 of the
Ball Blue Book Guide to Preserving. I am posting the recipe I’ve saved for myself with some notes from several years of canning this recipe. This recipe & the Blackberry Merlot Wine Jelly recipe are the two most requested by family & friends. If you have any questions on the recipe, I’ll do my best to answer them.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Jalapeno Pepper Jelly
Ingredients:
3/4 pound jalapeno peppers before cleaning (use mostly red jalapenos for pretty color)
2 cups cider vinegar (5% acidity)
6 cups sugar
2 3-ounce pouches Ball Liquid Pectin [or 1 box ‘dry’ Sure-Jell ‘original’ - box color is yellow]
Green food coloring (optional if using green peppers)
Yield:
about 5 half-pint jars (I typically get 6 jars for sure)
Prep:
Wash peppers under cold running water drain.
Remove stems & seeds.
Puree peppers with 1 cup cider vinegar in a food processor or blender - I cut them into chunks before putting in processor.
Cook [LIQUID pectin]: Original BALL RECIPE uses liquid
Combine pepper puree, 1 cup cider vinegar & sugar in a large saucepan.
Bring mixture to a boil over high heat, stirring until sugar dissolves.
Boil 10 minutes, stirring constantly.
Add Pectin (liquid).
Bring to a rolling boil that cannot be stirred down.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam if necessary.
Cook [DRY pectin]: METHOD I USE - CHEAPER, WORKS GREAT!
Do not add the sugar in the first boil, but added the DRY pectin instead
Bring mixture (vinegar, pepper puree, pectin) to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Add the sugar, pre-measured, all at once.**
Return to full rolling boil and boil exactly 1 min.,
stirring constantly.
** Do NOT have a heart attack when you see the sugar clumps - stay calm & keep stirring & breaking the clumps up against the side of the pot. You will have time to break them all up before the mixture returns to that full rolling boil!!
Fill:
Ladle into jelly jar leaving 1/4 inch headspace
Process:
Half-pint jars for 10 minutes at a rolling boil, covered.
Turn off heat, remove cover, let jars cool for 5 minutes.
Cool 12 hours, check seals, label & store.
Thanks!
Halfway sounds about right.
I did add only a little and there’s a lot of headspace and a very unappetizing looking glob of meat and gelled broth in the bottom of the jar.
Most seeds* are fine in just a cool, dry place. Except for a few species, most seeds will keep for years that way. I grew tomatoes this year from seeds that were 20 years old, that were stored in a box in the corner of my bedroom. No special treatment needed. If you live in a hot climate, or one with high humidity, you might need to take special precautions, like keeping them in a jar with a desiccant packet, in a cool corner of the basement.
*There are exceptions of course, which are best kept in the fridge or freezer. They’ll usually say so on the package.
I imagine it will look better when you get it out of the jar. As long as it stays the same color, it’ll be fine!
Here ‘ya go:
Blackberry Merlot Wine Jelly
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
Notes: instead of ‘one package of certo’, I use one package of Sure-Jell low sugar pectin. This is the pink box of Sure-Jell. The ‘original’, which you use for the Jalapeno Pepper Jelly is in a yellow box.
If you use the boxed Sure-Jell rather than the liquid, follow the same directions as I gave you on the jalapeno pepper jelly. She’s added the alternate dry pectin instructions at the bottom of the blog post since I first started making this, too. No problems with my jelly setting up.
I buy blackberries in season in 1-2lb amounts. Pick through & wash the berries, then blot dry with a paper towel. I put them on a cookie tray & freeze whole, than vacuum pack them in 4 oz packages (use a kitchen scale to weigh) & keep in the freezer. When they thaw, they’re basically “mush” which works well for this recipe! If you have your own blackberry patch, so much the better.
Wine - I use “Oak Leaf” Merlot found at Walmart. It’s $3 for 750 ml & $6 for 1.5L. Unfortunately, with the 750 bottle, you cannot get 2 batches - it’s 1/2 cup short. If you get the larger bottle, you can get 2 batches & have a couple of glasses left for “sipping” while you’re canning :-) This merlot comes through nicely with a bit of a wine taste in the jelly - I’ve had people ask what wine I use & they’re surprised it’s the “cheap stuff” from Walmart. If you have your own favorite wine, that’s fine, but I’d definitely not use an expensive bottle.
we’ll be down in ‘24...hope you have enough bathrooms...
Thought you might enjoy this video. It’s about Deep Water Cultivation indoors. Results are amazing and equipment is low cost. (The grow tent is not essential; you can gerry rig one.
https://m.youtube.com/watch?v=mYqZh97dztI
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