Setting Up at a Show
Saturday, February 25, 2012
Can U Can It: Time to Catch Up with Catsup or is it Ketchup
Can U Can It: Time to Catch Up with Catsup or is it Ketchup: I'll bet that most of you think of catsup or ketchup, according to a site called Differencebetween.net there is no difference. The original ...
Time to Catch Up with Catsup or is it Ketchup
I'll bet that most of you think of catsup or ketchup, according to a site called Differencebetween.net there is no difference. The original according to them was not made with tomatoes or anything like that, "People must be surprised to note that this original ‘kechap’ had no tomatoes ‘“ in fact it was a condiment made of brine fish and other spices. The Malay version of the ‘kechap’ had some sweet soy sauce added to it to make it tangier.
Read more: Difference Between Ketchup and Catsup | Difference Between | Ketchup vs Catsup http://www.differencebetween.net/object/difference-between-ketchup-and-catsup/#ixzz1Vz0Gzjzs . So today when you use the red stuff in the squeeze packet at the drive-thru remember it could really taste different, it could be made of fish. The next french fries I dunk will make me give thanks to the people who started using tomatoes.
Bet you didn't think we were going to teach something other than jam & jelly did you?
We are going to visit a whole different world of the popular condiment than you might have expected. I know I usually just talk about making fruit this and that. I am not going to change, I will cover Fruit
Catsup and Tomato Ketchup mild and spicy.
You never heard of fruit catsup, well neither have I. Mary Lynn surprised me with some recipes using some of the most popular fruits and peppers. So let's get started, enough of the history for now.
We are going to start this off with a catsup made with blackberries. This time of year most people think of blackberries because they are ripe and ready for the picking. Also the are sweet, juicy and ready for eating. Don't think that this is something you would ever use except for the novelty of it. Got to looking and found several recipes for ribs and roast as well as chops that all called for blackberry catsup. So let's get cooking! I have a order of Fries ready!!!!
Blackberry Catsup
2 pounds blackberries (4 cups), 2 cups chopped fine sweet onions (here in Georgia no one would use anything other than our very own Vidalia Onions), 2 cups malt vinegar (the stuff you put on fish and chips), 1/8 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon turmeric, 1 1/3 cups brown sugar (you can use 1 teaspoon molasses and 1 cup of sugar here if you don't have brown sugar).
Boil the onions in the vinegar, cook for 5 minutes. Add remaining ingredients and cook for 30 minutes over low heat. Stir occasionally. Remove from heat and allow to cool. Put cooled mixture in a blender, 2 cups at a time, and puree'. Put the mixture thru a sieve to remove the seeds, you want this to be smooth. Pour into your canning jars, clean rims and put on sterile domes and rings. Process in boiling water bath for 15 minutes. This recipe makes 4 8 ounce jars. Use this on pork chops, duck, chicken, turkey or polish sausage.
Like most items home-made and canned, this last for about a year on your shelf. Don't double this recipe, you can make more anytime you need more. Use frozen blackberries from your grocer if fresh are out of season. How was that for something unusual and tasty?
We are going to follow that up with Blueberry Catsup. Not to be outdone by blackberries, blueberries have a fan club of their own. I belong to this fan club. I grew up in Florida and we did not have much of a blackberry season in Daytona Beach. In fact I can't ever remember anyone growing blackberries there. We did have blueberry plants that produce huge amounts of the sweet juicy fruit. We used to go over in the Ocala area just south of Gainesville and pick blueberries. There was several U-Pick-Em farms that had only blueberries. I remember driving home after picking with purple stained hands and mouth. I bet I ate at least a quart of berries while I picked. Unlike strawberries, blueberries grow on bushes the are tall enough sos that you don't even have to bend more than just a little. Well enough about picking, let's get back to cooking. A word of note before we start, do not use an aluminum pot or pan to cook with, the vinegars and other items react with the pots. A medium size teflon pot will do nicely. If you don't have a teflon pot, use something else that is not aluminum.
Blueberry Catsup
5 cups crushed blueberries, 3 cups cane sugar, 2 tablespoons fresh or frozen lemon juice (Do Not Use the plastic squeeze thing), 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt (canning, kosher or sea salt), 1 teaspoon finely ground black pepper (put black pepper in a sieve and shake in a bowl, the large pieces will not fall into bowl), and 1 cup blueberry vinegar.
Bring all ingredients to a boil and then simmer for 30 minutes, stirring occasionally. let mixture cool and put thru a food mill to make smooth. Use a blender if you don't have a mill. Pour into sterile jars, ad dome and ring. Process in boiling bath for 10 minutes. After they sit over night check for unsealed jars. Reprocess if needed.Just think if your next order of fries looked like this!
Blueberry Vinegar is made by mixing 2 cups white wine vinegar with 2 cups crushed blueberries. Put into a glass container. Let sit in a cool dark spot in your kitchen for 2-3 weeks. Shake the mixture occasionally.Mix the mixture, after the shelf time, strain thru as fine a strainer as you have. In a non aluminum pan add 3 tablespoons sugar, add a long strip of orange peel or lemon peel (no white membrane on the strip, just the very top part of the peel). Bring to a boil and stir until sugar is completely dissolved, usually 3 -5 minutes. Remove the citrus peel and pour into sterile jars or bottles. Seal and store in a cool dry place.This vinegar last about 1 year, like most home-made products. Again don't over make, it is not hard to remake.
You can make Blackberry Vinegar by using blackberries in place of blueberries.
Well how is that, 4 recipes of things you would not have thought of. Let's see what I can come up with next.
How about Sour Apple Catsup (not a Sour Apple Martini).
Clean, peel, quarter and core the apples. Bring to a boil, reduce heat
to simmer and cook till apples are soft. When most of the water has evaporated remove from heat and let cool a little. Force apple pulp thru a sieve or food mil. Put 1 quart pulp in cooking pot, add 1 cup sugar, 1 teaspoon finely ground pepper, 1 teaspoon ground cloves, 1 teaspoon mustard powder, 2 teaspoons cinnamon, 1 tablespoon slat, 2 onions very finely chopped and 2 cups cider vinegar.
Bring back to as boil. Prepare your bottle by pouring in boiling water and let drain. If you are using canning jars, prepare to jars. Pour or ladle in containers. Boil the jars 10 minutes. If you use bottles, seal while bottle is still hot. You now have Apple Catsup.
How about homemade Tomato Catsup to close. This more the type of Catsup we are used to, but the others might work in some recipes. Experiment, maybe you might come up with a award winning recipe that will make you famous using a fruit vs tomato catsup. Well here is tomato:
8 quarts ripe tomatoes, 1/4 cup salt, 2 cups sugar, 1 tablespoon mace, 1 teaspoon celery salt, 2 tablespoons cinnamon, 2 quarts vinegar and 1 tablespoon cayenne powder.
Cut tomatoes into small pieces in a large cooking pot. Add other ingredients. Bring to a boil and reduce heat to simmer. Cook 2 hours, while stirring. Remove from heat. When cooled somewhat, force thru a sieve or put thru a food mill. If you have a very good quality blender you can puree' small amounts the put thru a sieve to remove any pieces or seeds. Sterilize bottles and drain, if you are going to use canning jars prepared the jars, and domes. Pour or ladle your catsup into their containers. obviously your are not going to use this amount in any big hurry, so I suggest putting most into jars to be poured into bottles in the future. Keep bottles in the refrigerator when not in use. This is more like what we expect when we hear the word ketchup. Our fries look like this
For a couple of variations on the same recipe try: Make Garlic Tomato Catsup adding 6 cloves of peeled and finely minced garlic. Would be great on a burger!
For Hot Catsup add at the start of cooking about 6 Jalapeno' peppers that have been finely chopped with out seeds , stems or membrane. Lots of ideas for this one.
For Killer Hot Catsup add finely chopped Habanero Peppers as well as the Jalapeno. If you want to make all the different types just divide the tomato mixture into smaller batches. Use smaller amounts of peppers and garlic. Make 4 different types of catsup with just one recipe. You have to be a "Hot Head" to love this one. We all know there are thousands of us "Hot Heads".
One last thought about all the different types we have here, make a couple and put them in traditional ketchup containers and serve them.
See what type of reaction you get. Might be fun, might be..... interesting.
I think the list above should keep you busy for at least a few days....... right. Well I hope that you do try some of the recipes, you will be amazed at the taste and the compliments will come your way. Let's face it. You cook like you do to please your family and please yourself. Thank God Mary Lynn and I grew up around people who took the extra steps to make the regular into something special. Think how proud you will be someday when your son or daughter ask for your recipes so they can do the same think in their homes. That is the greatest compliment you can ever get. All the ribbons and medals pale when your family tries to do things the way you have done. Stand up and be PROUD of what you do. They may not say much now, but later you will see what you did was right.
Our web site is now up and ready to take your orders. Please try one of our top sellers from years past. Or try one of your favorites that you made with recipes and ideas from my blogs. Anyway you want to do it, try something. Our original design web site is standing by for you at www.austinhouse.biz
Please let me know what you would like to make or any ideas you
have for the next blog. Just drop me a note at jellymanga@gmail.com
Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it.
Say Yes I Can Can It!
Read more: Difference Between Ketchup and Catsup | Difference Between | Ketchup vs Catsup http://www.differencebetween.net/object/difference-between-ketchup-and-catsup/#ixzz1Vz0Gzjzs . So today when you use the red stuff in the squeeze packet at the drive-thru remember it could really taste different, it could be made of fish. The next french fries I dunk will make me give thanks to the people who started using tomatoes.
Bet you didn't think we were going to teach something other than jam & jelly did you?
We are going to visit a whole different world of the popular condiment than you might have expected. I know I usually just talk about making fruit this and that. I am not going to change, I will cover Fruit
Catsup and Tomato Ketchup mild and spicy.
You never heard of fruit catsup, well neither have I. Mary Lynn surprised me with some recipes using some of the most popular fruits and peppers. So let's get started, enough of the history for now.
We are going to start this off with a catsup made with blackberries. This time of year most people think of blackberries because they are ripe and ready for the picking. Also the are sweet, juicy and ready for eating. Don't think that this is something you would ever use except for the novelty of it. Got to looking and found several recipes for ribs and roast as well as chops that all called for blackberry catsup. So let's get cooking! I have a order of Fries ready!!!!
Blackberry Catsup
2 pounds blackberries (4 cups), 2 cups chopped fine sweet onions (here in Georgia no one would use anything other than our very own Vidalia Onions), 2 cups malt vinegar (the stuff you put on fish and chips), 1/8 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon turmeric, 1 1/3 cups brown sugar (you can use 1 teaspoon molasses and 1 cup of sugar here if you don't have brown sugar).
- Freshly picked Blackberries.
Boil the onions in the vinegar, cook for 5 minutes. Add remaining ingredients and cook for 30 minutes over low heat. Stir occasionally. Remove from heat and allow to cool. Put cooled mixture in a blender, 2 cups at a time, and puree'. Put the mixture thru a sieve to remove the seeds, you want this to be smooth. Pour into your canning jars, clean rims and put on sterile domes and rings. Process in boiling water bath for 15 minutes. This recipe makes 4 8 ounce jars. Use this on pork chops, duck, chicken, turkey or polish sausage.
Like most items home-made and canned, this last for about a year on your shelf. Don't double this recipe, you can make more anytime you need more. Use frozen blackberries from your grocer if fresh are out of season. How was that for something unusual and tasty?
We are going to follow that up with Blueberry Catsup. Not to be outdone by blackberries, blueberries have a fan club of their own. I belong to this fan club. I grew up in Florida and we did not have much of a blackberry season in Daytona Beach. In fact I can't ever remember anyone growing blackberries there. We did have blueberry plants that produce huge amounts of the sweet juicy fruit. We used to go over in the Ocala area just south of Gainesville and pick blueberries. There was several U-Pick-Em farms that had only blueberries. I remember driving home after picking with purple stained hands and mouth. I bet I ate at least a quart of berries while I picked. Unlike strawberries, blueberries grow on bushes the are tall enough sos that you don't even have to bend more than just a little. Well enough about picking, let's get back to cooking. A word of note before we start, do not use an aluminum pot or pan to cook with, the vinegars and other items react with the pots. A medium size teflon pot will do nicely. If you don't have a teflon pot, use something else that is not aluminum.
Blueberry Catsup
5 cups crushed blueberries, 3 cups cane sugar, 2 tablespoons fresh or frozen lemon juice (Do Not Use the plastic squeeze thing), 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt (canning, kosher or sea salt), 1 teaspoon finely ground black pepper (put black pepper in a sieve and shake in a bowl, the large pieces will not fall into bowl), and 1 cup blueberry vinegar.
Bring all ingredients to a boil and then simmer for 30 minutes, stirring occasionally. let mixture cool and put thru a food mill to make smooth. Use a blender if you don't have a mill. Pour into sterile jars, ad dome and ring. Process in boiling bath for 10 minutes. After they sit over night check for unsealed jars. Reprocess if needed.Just think if your next order of fries looked like this!Blueberry Vinegar is made by mixing 2 cups white wine vinegar with 2 cups crushed blueberries. Put into a glass container. Let sit in a cool dark spot in your kitchen for 2-3 weeks. Shake the mixture occasionally.Mix the mixture, after the shelf time, strain thru as fine a strainer as you have. In a non aluminum pan add 3 tablespoons sugar, add a long strip of orange peel or lemon peel (no white membrane on the strip, just the very top part of the peel). Bring to a boil and stir until sugar is completely dissolved, usually 3 -5 minutes. Remove the citrus peel and pour into sterile jars or bottles. Seal and store in a cool dry place.This vinegar last about 1 year, like most home-made products. Again don't over make, it is not hard to remake.You can make Blackberry Vinegar by using blackberries in place of blueberries.
Well how is that, 4 recipes of things you would not have thought of. Let's see what I can come up with next.
Clean, peel, quarter and core the apples. Bring to a boil, reduce heat
to simmer and cook till apples are soft. When most of the water has evaporated remove from heat and let cool a little. Force apple pulp thru a sieve or food mil. Put 1 quart pulp in cooking pot, add 1 cup sugar, 1 teaspoon finely ground pepper, 1 teaspoon ground cloves, 1 teaspoon mustard powder, 2 teaspoons cinnamon, 1 tablespoon slat, 2 onions very finely chopped and 2 cups cider vinegar.
Bring back to as boil. Prepare your bottle by pouring in boiling water and let drain. If you are using canning jars, prepare to jars. Pour or ladle in containers. Boil the jars 10 minutes. If you use bottles, seal while bottle is still hot. You now have Apple Catsup.
How about homemade Tomato Catsup to close. This more the type of Catsup we are used to, but the others might work in some recipes. Experiment, maybe you might come up with a award winning recipe that will make you famous using a fruit vs tomato catsup. Well here is tomato:
8 quarts ripe tomatoes, 1/4 cup salt, 2 cups sugar, 1 tablespoon mace, 1 teaspoon celery salt, 2 tablespoons cinnamon, 2 quarts vinegar and 1 tablespoon cayenne powder.
Cut tomatoes into small pieces in a large cooking pot. Add other ingredients. Bring to a boil and reduce heat to simmer. Cook 2 hours, while stirring. Remove from heat. When cooled somewhat, force thru a sieve or put thru a food mill. If you have a very good quality blender you can puree' small amounts the put thru a sieve to remove any pieces or seeds. Sterilize bottles and drain, if you are going to use canning jars prepared the jars, and domes. Pour or ladle your catsup into their containers. obviously your are not going to use this amount in any big hurry, so I suggest putting most into jars to be poured into bottles in the future. Keep bottles in the refrigerator when not in use. This is more like what we expect when we hear the word ketchup. Our fries look like this
For a couple of variations on the same recipe try: Make Garlic Tomato Catsup adding 6 cloves of peeled and finely minced garlic. Would be great on a burger!For Hot Catsup add at the start of cooking about 6 Jalapeno' peppers that have been finely chopped with out seeds , stems or membrane. Lots of ideas for this one.
See what type of reaction you get. Might be fun, might be..... interesting.
I think the list above should keep you busy for at least a few days....... right. Well I hope that you do try some of the recipes, you will be amazed at the taste and the compliments will come your way. Let's face it. You cook like you do to please your family and please yourself. Thank God Mary Lynn and I grew up around people who took the extra steps to make the regular into something special. Think how proud you will be someday when your son or daughter ask for your recipes so they can do the same think in their homes. That is the greatest compliment you can ever get. All the ribbons and medals pale when your family tries to do things the way you have done. Stand up and be PROUD of what you do. They may not say much now, but later you will see what you did was right.
Our web site is now up and ready to take your orders. Please try one of our top sellers from years past. Or try one of your favorites that you made with recipes and ideas from my blogs. Anyway you want to do it, try something. Our original design web site is standing by for you at www.austinhouse.biz
Please let me know what you would like to make or any ideas you
have for the next blog. Just drop me a note at jellymanga@gmail.com
Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Say Yes I Can Can It!
Wednesday, February 8, 2012
Can U Can It: Our Business Is Ready for Your Business!!!!
Can U Can It: Our Business Is Ready for Your Business!!!!: I am proud to say that our web business is open. With a tremendous amount of work from Mary Lynn’s daughter we are now ready for business ...
Our Business Is Ready for Your Business!!!!
We are Austin House – Homemade Goodness
Our new label will look like this:
What we are going to be selling will be slightly different than what we sold thru our old business, The Austin House Jams & Jellies. We will no longer have over 700 items to pick from. We had to close the business after many years of success. During that time we made an uncountable amount of friends and customers.
We’rrrrrrrrreee back!
We’rrrrrrrrreee back!
One of our biggest and best shows was always the Stone Mountain Yellow Daisy Festival, just outside Atlanta, Georgia. It was our Superbowl of shows. At this four-day event we had well over 250,000 people pass by our booth that had a chance to sample our products. I sat out front surrounded by over 100 different varieties of Jams, Jellies, Sauces, Mustards, Salsa, Vinegars and Butters. And we changed many of our samples from day-to-day. Our friends stopped everyday to see just what was out there to try. We had our biggest following from that show because people always showed up to see who and what was displayed. The show was limited to 425 vendors and that made a space valuable. We had to qualify every year to compete for our space.
Our booth at Yellow Daisy looked like this with the canopy’s set up to protect us and to offer shade from the heat and sun. The section in the front was covered with samples and people talking and eating. Mary Lynn held down the fort in the back area of the booth, answering questions, talking about recipes, and helping people pick the items that best fit their needs.
Our indoor customers will reccognize our booth looking like this. Indoors we did not have to worry about rain or trees or birds! You can see the samples set up on the tables.
As you can see, we like flags.
We were doing great everywhere we set up.
What happened?
About 7 years ago we ran into some difficulties. Mary Lynn, a breast cancer survivor, developed problems and had to have seven chest surgeries in 8 months. We had to close our business, because she and I were the whole business. We made everything we sold. With one of us down the choice was hard but had to be made. We had a huge going out of business sale that was covered by the local newspapers and even some TV and Radio stations. Ever since we have been asked when we were going to start back. My back took a bad turn almost 4 years ago so writing a blog was the closest I could get to having our store back. I started writing about the things we made and why some of them were made as well as how to make them; even little tips to make things easier.
Now you see why having a web-based business again is so very important to us. It is a chance to meet new friends and hopefully renew old friendships. We are going to be making our products the same way your are, on the kitchen stove. No big commercial stoves or coolers or anything. When you purchase something from us, it will be made the very same way as I have written about in my blogs.
What I hope some of you will do is make something, or a few things, and purchase a jar from us to compare. Maybe yours will be as good, or even better than ours. But if you don’t want to make all the different things I write about, just buy ours. Our product list is a limited menu to pick from. Just the main things we sold over the years. Please go to our site and look around.
So are you ready to check us out???? How about just hungry for something I wrote about that sounded good.
I am adding something to my blog for this month. I have added a Poll on the upper right side. I am interested in what you think. If you like something not listed just drop me a note at jellymanga@gmail.com . I will post the results in a upcoming blog.
I have to tell some of our older customers that some things will never be available. They took too much time and space and energy to produce; so I hope our list will satisfy your needs. As time goes by, things will be added and somethings removed.
The main reason for dropping something will be availability of fruit. As things come into season we will expand our list. If you don’t see your favorite, please ask for availability.
Here is the list of products available:
Apple Butter, Apple Jelly, Candied Apple Jelly, Blueberry Jelly & Jam, Blackberry Jelly & Jam, Muscadine Jelly, Mixed Fruit Jelly, Peach Preserves, Jelly, Jam & Butter, Pumpkin Butter, Sweet Pepper Relish, Hot Pepper Relish, Raspberry-Habanero Jam & Jelly, Pepper Jelly (Red or Green), Jalapeno Pepper Jelly (Red or Green), Habanero Pepper Jelly. NSA Apple Butter (NSA means no added sugar. It is sweetened with fruit juice and a small amount of Splenda).
Your orders will be shipped as fast as we can, some things will be made specially just for you so those orders might take a week longer.
www.austinhouse.biz
I will have a new blog in a few days, but this could not wait. But don’t forget….Please let me know what you would like to make or any ideas you have for the next blog. Just drop me a note at jellymanga@gmail.com
Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you. Please feel free to share my blog on FaceBook or Twitter or even MySpace.com.
Don’t forget, if someone asks you can you can it.
Say Yes I Can, Can It!
Tuesday, December 20, 2011
Mixed up World of Mixed Fruit Jelly
Most people have no idea what Mixed Fruit Jelly is made from. All they know is it tastes good.
You get it at a drive thru or they bring it to you with your meal at the Waffle House. If you don't live in the South, the Waffle House is a place that we all know and visit frequently. They serve mostly breakfast type meals. They also have other things, according to the signs on the wall they a sell more T-Bone steaks than any other restaurant. They are on just about every corner around Atlanta. Not a big place, usually 4 to 6 booths and maybe 8 - 10 seats at the counter. They have some of the best food around. I guess the two biggest things in the South are Waffle Houses and Krispy Kreme doughnuts. That is a slanted opinion.
The taste out of the little package is just about the same, so I guess that the main juice is apple. The grape or plum are there to give a color and a hint of flavor.I will give you a recipe so that you can go to the grocers and buy the things you need to make either or both. Might be fun to make both and let your family decide which one they really like best. We are going to use equal parts of the juices so our jellies will taste better than the packages.
Your shopping list should include enough to make what ever combination you like. Maybe buy another juice to really mix things up.
All the juice that we are going to use should be with no added water. That would be the ones that are not made from concentrate. If you look you can find it. Your list should include:
Apple Juice - a couple of quarts will do.
Grape Juice - a quart will work. You can use purple grapes or white grapes. So many things to pick.
Plum Juice - again a quart. This may be a little harder to find. It is usually in the specialty foods section of your grocery store. This will also cost more than apple or grape. Again, buy enough to make one batch or a couple of mixed up batches. You are the boss.
Cane Sugar - maybe two or three 5 pound bags, just in case. I really mean Cane sugar.
Powdered Pectin - buy 4 or 5 boxes. You never know when you might want to make the next combination. You want to be ready.
Canning jars - maybe a couple of cases. That will give you more jars to work with.
At home remove the jars from the box.Wash & rinse completely. We ran our jars thru the dish washer on a rinse and sanitize cycle. This is what I mean when I say prepared jars. They have been washed, rinsed and dried completely. The domes need to be boiled in water before use. We use a small plastic stick with a magnet on the end to remove the domes for use on jars.
Lemons - While you are at the store look around in the frozen foods section. In most stores you will find packages of frozen Lemon Juice. This is the way we buy it. It is real juice with no additives, just squeezed and frozen.
Once you thaw it, keep it in the refrigerator. If you don't want this then get a bag of lemons. You can squeeze and strain the seeds out. Each batch of jelly will use a couple of teaspoons of lemon juice.
Over in the Specialty Foods section take a look at all the different juices available. The list has grown and grown the more people want something other than orange or apple. Another place to look for fruit juice is the baby food section. They have some of the best pear juice I have ever tested. You might ask how I know, well when we took care of our grandkids we always bought different juices to give them. They all liked the pear juice best, so I tasted (not from the baby bottle, I tasted it from the bottle I bought at the store) and I really liked it.
Now I hope you are ready to cook. You have picked exactly the combination you want first. While we are getting ready, why don't you have the next pick ready. It really doesn't take that much longer to make two batches.
Apple/Plum Mixed Fruit Jelly
3 1/2 cups apple juice
3 1/2 cups plum juice
9 cups sugar
2 teaspoons lemon juice
1 box pectin
This is the instructions for cooking all the different type of Mixed Fruit jellies.
Combine all juices with pectin in a cooking pot. Bring to a boil, boil for 1 minute. Add sugar. Continue stirring and bring back to boil. Boil for 1 minute. Remove from heat. Let set for a couple of minutes. Skim the foam off the top. Carefully ladle into prepared jars. Clean the rims with a wet paper towel. Place sterile domes then rings on top. Finger tighten (not too tight, but tight enough so they don't leak in the water bath). Put all jars in a boiling water bath for 10 minutes. Remove and let sit over night. Next morning check for unsealed jars. They have to be reprocessed with a new dome. The other jars are ready to eat, display or give as gifts.
Use your other juices and make what ever type of mixed fruit jelly you want. The choice is yours. Make White Grape/Apple or Purple Grape/Apple. Why not something else like Peach/Mango Mixed Fruit jelly? Mary Lynn made Strawberry/Apple jelly and it was a huge favorite. Everybody likes Strawberry Jam and who doesn't like Apple Jelly.
To get strawberry juice bring to a boil 2 cups water and 6 cups crushed fruit. Simmer for about 5 minutes. Let cool then strain thru muslin. You now have strawberry juice to make jelly with.
While we have brought up strawberry juice, why not mix strawberry/ mango as a mixed fruit.
You see all the different ways to go. You can do anything you want or your family wants. The first thing I want you to do is taste your jelly and then taste one of the little packages that you got from the Waffle House or the drive thru at your mcfavorite restaurant.
The tastes are nothing alike. That is why you should make the jelly that you and your family want to eat.
There are so many things to pick from to make your favorite.
 |
| You have to read the ingredients to know for sure what kind of jelly you have |
When I go to the Waffle House and get my eggs, grits and toast they always bring little packages of jelly. I always look for mixed fruit. Away from home it is my favorite. When I visit other places for a biscuit or mcmuffin I also get jelly, usually mixed fruit. I read the ingredients on both packages and they are not the same. One has mixed fruit made from apple and grape juice and the other has apple and plum juice. The only thing they have in common is apple juice (and all the other things they put in it). I have no idea when this started or who started it. I guess someone who makes way too much money said one day to use apple grape and someone else making just as much money decided that it should be apple plum. I often wondered why someone else at another factory didn't decided on plum-grape jelly. It would be mixed fruit. Oh well things like that only happen in my kitchen.
The taste out of the little package is just about the same, so I guess that the main juice is apple. The grape or plum are there to give a color and a hint of flavor.Your shopping list should include enough to make what ever combination you like. Maybe buy another juice to really mix things up.
All the juice that we are going to use should be with no added water. That would be the ones that are not made from concentrate. If you look you can find it. Your list should include:
Apple Juice - a couple of quarts will do.
Grape Juice - a quart will work. You can use purple grapes or white grapes. So many things to pick.
Plum Juice - again a quart. This may be a little harder to find. It is usually in the specialty foods section of your grocery store. This will also cost more than apple or grape. Again, buy enough to make one batch or a couple of mixed up batches. You are the boss.
Cane Sugar - maybe two or three 5 pound bags, just in case. I really mean Cane sugar.
Look and make sure. The other sugar will work, but your jelly may not set firm. We call it weepy jelly.
Powdered Pectin - buy 4 or 5 boxes. You never know when you might want to make the next combination. You want to be ready.
Canning jars - maybe a couple of cases. That will give you more jars to work with.
At home remove the jars from the box.Wash & rinse completely. We ran our jars thru the dish washer on a rinse and sanitize cycle. This is what I mean when I say prepared jars. They have been washed, rinsed and dried completely. The domes need to be boiled in water before use. We use a small plastic stick with a magnet on the end to remove the domes for use on jars.
Lemons - While you are at the store look around in the frozen foods section. In most stores you will find packages of frozen Lemon Juice. This is the way we buy it. It is real juice with no additives, just squeezed and frozen.
Over in the Specialty Foods section take a look at all the different juices available. The list has grown and grown the more people want something other than orange or apple. Another place to look for fruit juice is the baby food section. They have some of the best pear juice I have ever tested. You might ask how I know, well when we took care of our grandkids we always bought different juices to give them. They all liked the pear juice best, so I tasted (not from the baby bottle, I tasted it from the bottle I bought at the store) and I really liked it.
Now I hope you are ready to cook. You have picked exactly the combination you want first. While we are getting ready, why don't you have the next pick ready. It really doesn't take that much longer to make two batches.
Apple/Plum Mixed Fruit Jelly
3 1/2 cups apple juice
3 1/2 cups plum juice
9 cups sugar
2 teaspoons lemon juice
1 box pectin
This is the instructions for cooking all the different type of Mixed Fruit jellies.
Combine all juices with pectin in a cooking pot. Bring to a boil, boil for 1 minute. Add sugar. Continue stirring and bring back to boil. Boil for 1 minute. Remove from heat. Let set for a couple of minutes. Skim the foam off the top. Carefully ladle into prepared jars. Clean the rims with a wet paper towel. Place sterile domes then rings on top. Finger tighten (not too tight, but tight enough so they don't leak in the water bath). Put all jars in a boiling water bath for 10 minutes. Remove and let sit over night. Next morning check for unsealed jars. They have to be reprocessed with a new dome. The other jars are ready to eat, display or give as gifts.
Use your other juices and make what ever type of mixed fruit jelly you want. The choice is yours. Make White Grape/Apple or Purple Grape/Apple. Why not something else like Peach/Mango Mixed Fruit jelly? Mary Lynn made Strawberry/Apple jelly and it was a huge favorite. Everybody likes Strawberry Jam and who doesn't like Apple Jelly.
To get strawberry juice bring to a boil 2 cups water and 6 cups crushed fruit. Simmer for about 5 minutes. Let cool then strain thru muslin. You now have strawberry juice to make jelly with.
While we have brought up strawberry juice, why not mix strawberry/ mango as a mixed fruit.
The tastes are nothing alike. That is why you should make the jelly that you and your family want to eat.
There are so many things to pick from to make your favorite.
In response to so many requests, Mary Lynn and I are starting back with our production and sales of a limited number of our most popular items. We are going to be selling thru a website that is in production now. Hopefully we will have everything ready to open for business in a couple of weeks. I will keep you posted on our progress. I already have my site name set and the coding goes on. If you have ever done that, you know how time-consuming it is. I tried and was lost, but thankfully I was saved by a very special person. So I will keep you posted, it should not be long. The name of the web site will be austinhouse.biz .
This will give you the chance to compare our products with the things you are making at home. Keep watching and reading.
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one. If you have an idea or a suggestion, contact me at jellymanga@gmail.com .
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it.
Say Yes I Can Can It!
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one. If you have an idea or a suggestion, contact me at jellymanga@gmail.com .
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Say Yes I Can Can It!
Wednesday, November 9, 2011
Thinking about giving Thanks.
It is that time of year when everybody starts thinking about holidays.If you live in the United States, Thanksgiving followed by Christmas or Hanukkah then New Years celebrations are in the immediate future. I know that I have plenty of things to be thankful for. This blog is one of them. It has allowed me to visit with each reader and tell them about what my family has taught me thru the years. I learned a lot from my Grandmother Austin. She started me on the trail of home canning that has brought me to this point. I wonder how many of you readers have a similar story, someone in your past that got you interested in canning. I would love to do a survey and find out just what the numbers would look like. I don't have a way to do that, but I would really be interested in reading your story or just what brought you to my page. If you don't mind, take a minute and send me a note and tell me your story. My e-mail is jellyman@gmail.com . Just click on the link and this will let you send me a message.
Well getting back to my subjects for this blog, holidays. I don't know about your house but in my house all the holidays coming up mean eating, big time. With eating I want my products to play a big part in the good times. Mary Lynn and I made several special items this time of the year and I want to share them with you.
First off we will start with a couple of Butters especially for fall season. Pumpkin Butter is the number one butter followed closely by Sweet Potato Butter. What you never heard of these? Maybe one but not the other? Both are best this time of year because of the pumpkins coming into season and the best sweet potatoes in the market. Mary Lynn would go to the State Farmers Market and look at all the pumpkins for sale. She looked for a certain type of pumpkin, not the ones you might think. She looked for cooking pumpkins. This is best for baking. Why this type? This pumpkin is usually smaller, more meatier than the type that you carve faces in. You take this pumpkin and cut from stem end to blossom end around, dividing it into two halves. Take a cookie sheet and spray it with not stick non-flavored spray then place the inside of the pumpkin face down on the sheet. The outside of the pumpkin facing up. Bake at 325 ° for about 25 to 35 minutes, depending on the pumpkin size. After this, let cool, then carefully flip over to expose the cooked insides. Remove the seeds and other parts leaving only the walls of the fruit. Take a large spoon and scrape to remove the meat. Do this carefully so as not to get the outside skin of the roasted pumpkin. Place all the cooked meat in a food processor and blend til it is smooth. This is what we will use to make our butter. If this is too much, purchase canned pumpkin in the grocery. The canned will taste OK, but fresh is by far the best.12 cups pumpkin, 4 1/2 cups apple juice, 1 1/2 cups cider vinegar, 7 1/2 cups sugar, 3 cups brown sugar, 3 1/2 tablespoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 1/2 teaspoons allspice and 1/2 teaspoon ginger. Mix all ingredients completely and put into crock pots, or cook on top of the stove in a large heavy cooking pot. Cook around 2 hours, mixing while cooking. Carefully ladle into 8 ounce prepared canning jars (washed and rinsed). Leave at least 1/4 inch room from the rim. Take a damp paper towel and clean rim. Place sterilized domes (rinse in boiling water) on top and screw rings on. Screw on finger tight, not loose or too tight. Place inside a pressure cooker to process the jars. Process in a boiling water bath with at least two inches water over the tops of the jars for 10 minutes.
This is one of the best tasting things you could ever eat on a toasted muffin or even toast. Mary Lynn had a thought while making pumpkin butter; what if you served it after dinner as a snack. Serve it with whipped cream cheese and ginger snap cookies, vanilla wafers and graham crackers. This might also work with sweet potato butter as well, but especially with pumpkin butter. Just take your snap or cracker or wafer and spread the soft cream cheese then add a dollop of pumpkin butter. If you don't know what a dollop is, well it is less than a whole bunch and more than not enough.... do you get the idea? It has to be great. So there are always other methods of enjoying seasonal favorites.
Next we will make Sweet Potato Butter, another holiday treat for late breakfast or even desert, or as a snack. We use canned yams, half solid pack and half packed in syrup.
12 1/2 cups yams in syrup, 12 1/2 cups solid pack, 4 cups apple juice, 4 teaspoons ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon ground nutmeg, 14 cups sugar, 1 cup lite corn syrup. (You can cut the recipe in half to make less, but keep proportions same all the way thru.). Mix all ingredients, place in blender or food processor to completely mix (do small batches at a time). Use the syrup and apple juice to cut the thickness. Place in crock pots and cook 8 hours, mixing occasionally. Ladle into 8 ounces jars using the same instructions as above. Let cool and set over night. Open jar should always be refridgerated.
Now we will move on to some more familiar holiday treats.
Holiday relishes are different from ordinary relish; they don't have to be jarred. They can be put into large bowls and refriderated til served. You can put them into jars if you plan on making enough to share or eat at another time. Remember carefully ladle the relish into 8 ounce canning jars that have been washed and rinsed then dried. Fill to within 1/4 inch from the top. Place a sterile dome (boiled in water) on and finger-tighten the ring. Process your jars in a boiling water bath for 10 minutes. Remove and let sit overnight. Check for unsealed jars, they must have new domes and be boiled again for 10 minutes.
How about different variations of a holiday standard Cranberries?
Whole Cranberry Relish
1 pound cranberries, 1 1/2 cups water, 2 1/2 cups sugar, 1 cup seedless chopped raisins, 1 apple, peeled, cored, and chopped (Granny Smith really works nice here), rind from a orange and lemon, finely grated, and 1 cup walnuts - chopped.Cook cranberries in water till all skins pop open. Add the sugar, raisins, apple and orange and lemon peel. Boil fifteen minutes. Remove from heat and add walnut meats. Place in a bowl that will go in your refrigerator. Let cool to set . Serve like you would cranberry sauce, but the taste is better. Another thought, why not use it in place of mayonaise on turkey of ham sandwiches. It is great!!!!!!!
Cranberry-Orange Relish
1 pound cranberries, 1 1/2 cups water, 2 1/2 cups sugar, 1 orange rind grated, 1 cup orange juice. You can add walnuts to this, or almonds or pecans. A true Southern version of this would have to have pecans.Cook cranberries in water till all skins pop open. Add the sugar and orange peel and juice. If you want to add nuts, add them now. Place in a bowl and chill over night to set up. Serve on a nice dish with Mandarin Orange segments scattered over the top. Really nice to look at as well as delicious to eat.
What Southern holiday feast would be served without Ambrosia? I know that when you read the recipe, many will say that their grandmothers didn't have this or it had something else added. That is the fun of being the chef, you can make it any way you want. As long as it looks good and tastes better that it looks, the recipe will work. I have even had Ambrosia with peach slices.
Austin House Ambrosia:
5 cups drained, crushed pineapple, 1 1/2 cups orange juice, 1/3 cup orange peel, grated, 1 orange, peeled with membrane removed, chopped (be sure to remove seeds), 3 cups shredded coconut, 1 cup maraschino cherries, drained, chopped and blotted til no juice, 1 cup chopped walnuts, 1 cup chopped apple with peel (mix a red and green apple for best effects and taste).Combine juice, pineapple and orange, simmer for 15 minutes. Add sugar, cook til almost jelly stage. Remove from heat and stir in coconut and blotted cherries. (Cherries that are not completely blotted will turn the mixture red, so blot as many times as needed to get dry cherries), add chopped apple and nuts. Remove from heat and let cool over night.
This will not setup so it has to be served in small bowls. In my grandmother's house we always put it over the top of a slice of home-made coconut cake with 7 minute frosting. I think the only holiday we didn't eat coconut cake was 4th of July. I guess that is why my favorite cake has always been coconut. Try it on some of your favorite holiday treats and let me know which one you like best. Or better still, just eat it with nothing else. Hard to beat the flavor of this Southern Holiday tradition.
In response to so many requests, Mary Lynn and I are starting back with our production and sales of a limited number of our most popular items. We are going to be selling thru a website that is in production now. Hopefully we will have everything ready to open for business in a couple of weeks. I will keep you posted on our progress. I already have my site name set and the coding goes on. If you have ever done that, you know how time-consuming it is. I tried and was lost, but thankfully I was saved by a very special person. So I will keep you posted, it should not be long. The name of the web site will be www.austinhouse.biz .
This will give you the chance to compare our products with the things you are making at home. Keep watching and reading.
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one. If you have an idea or a suggestion, contact me at jellymanga@gmail.com .
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it. Say Yes I Can Can It!
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one. If you have an idea or a suggestion, contact me at jellymanga@gmail.com .
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it. Say Yes I Can Can It!
Thursday, October 20, 2011
It's Salsa Time in the Kitchen - - - Fruit Salsa that is.
Many people have the wrong idea about salsa. They think that if it has peppers and a Spanish name, it has to be hot. Boy, are they wrong. I love the taste of all the different kinds we are going to make. I also can think of at least 10 different ways to use each one of them, other than chips & salsa.
I have already published my recipe for Strawberry Salsa. Judging from the number of people looking at that recipe every day, it is time to do more Salsa recipes. When I did the blogs about Peaches, I did not include Peach Salsa because I wanted to include it in this blog. If you missed the Strawberry Salsa blog, here is the link to it http://canucanit.wordpress.com/2011/06/09/strawberry-salsa-and-recipe/ now if you go there you have to promise to come back.
Let's get cooking with Peach Salsa. Peaches used in this recipe are going to have to be cut into bite size pieces or smaller. That goes for Mango Salsa as well. You never want someone to get a big chunk of Peach when they are dipping into the salsa bowl. Peach pulp (any left over peach pieces ) ground up in the blender or Cuisinart and added to the salsa gives it more of a "peach flavor" in every bite. You need 8 cups of peaches (7 cups pieces + 1 cup puree'). You can use canned peaches, but fresh or frozen peaches work so much better. Here is the rest of the recipe.
Mango Salsa is very much like Peach Salsa, So much alike that you can use the same recipe for both. Just put in mangoes every time I wrote peach. If you take a spoon and scrape the pit you will get more mango. Just add this to the mango that is going to be pureed. Process the same way.
Pineapple Salsa You don't have to use fresh pineapple (but it does taste better). A good brand of canned pineapple will work just fine. Drain the juice and save for the next time you are making punch. You will need 6 cups diced pineapple and 2 cups crushed (canned is fine also).
8 cups pineapple (6 +2), 2 cups diced tomatoes, 1 cup diced and seeded bell peppers (mix red and green), 1/2 cup seeded and diced jalapeno' peppers, 1 cup corn syrup (or use the drained juice and boil with 1 cup sugar), 1 tablespoon fresh chopped cilantro, 1/4 cup lime juice, 1/2 cup diced red onions
Combine all ingredients in a large cooking pot. Mix ingredients well. Bring to a good boil for 1 minute. Make sure you stir all the salsa not just the top part. Salsa sticks very easy and scorched salsa tastes bad. Ladle into prepared canning jars (16 oz. works best). After cleaning the rim on the jar place sterile domes then rings. Finger tighten and process jars in boiling water bath for 15 minutes. Remove from water and let cool on racks or towels overnight. Check for unsealed jars. Don't recook the unsealed jars.
Next is one that I bet you have never heard of. Cranberry/Orange Salsa. You need all fresh fruit for this one, no canned or bottled. Fresh is needed to make this the best possible. You will be glad you did not substitute when you taste the flavor.
2 pounds fresh cranberries, wash well, 2 apples cut into pieces with no seeds, 2 oranges, (cut whole oranges into pieces, yes you use the rind and peel),, 4 cups sugar and 4 jalapeno' peppers seeded and minced. Using a food processor or cuisinart chop together the cranberries, apples and oranges. Combine your chopped mix with the peppers in a large cooking pot. Bring to a boil, then cut the heat and simmer for 5 minutes more. Stirring all the time. Put into canning jars (8 ounce or 16 ounce) clean rims and put on sterile domes and rings. Process 10 minutes. Check for unsealed jars. This salsa may be reprocessed.
When you are ready to eat this, it goes great as a side dish for ham, chicken or turkey. Mixed with sour cream it becomes a killer dip. Use on crackers with small bites of chicken, ham or turkey. I am sure that you will love this one. Our customers went crazy when we sampled it.
Mixed Fruit Salsa is our last recipe but not the least. Mix 1/2 cup mild peppers, Serrano or canned green chilies or any other mild pepper you might like, 1 cup chopped orange segments (no seeds, peel or membrane), add 1/2 cup lime juice, 1 1/2 cups pineapple chopped into small bits (fresh or canned, no juice), 1 cup diced cantaloupe, 1/4 cup chopped fresh cilantro, or 1 tablespoon dried cilantro, add 1 tablespoon fresh ginger (chopped real fine), and finally 1 cup corn syrup. Mix all ingredients in large cooking pot. Bring to a boil for about 1 minute.Then ladle into prepared canning jars and process in boiling water bath for 10 minutes. Remove and let cool over night. Check for unsealed jars, they can be reprocessed. This salsa is great on many foods and great on pound cake as a dessert.
I have run out of space for this blog, but still have more recipes. If you are interested in recipes for: Lemon Garlic Salsa, Lemon Salsa (killer on fish), Lime Salsa, Watermelon Salsa or Wine/Mint Salsa (for lamb) just e-mail me for a copy.
A note about Salsa. Just this weekend I had another person's Pineapple Salsa at a party. It was all blended smooth, with no chunks of tomato or pineapple, no pieces of pepper. It was a good tasting salsa, but I missed the taste this recipe gives you. If you prefer a smooth salsa, puree or blend til smooth before cooking. The difference is huge. But you decide according to your families' tastes. You should try to make a different type of salsa occasionally. There are so many things to pick from and so many ways to cook them.
My blog about traditional tomato types of salsa will be following soon.
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one.
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it. Say Yes I Can Can It!
I have already published my recipe for Strawberry Salsa. Judging from the number of people looking at that recipe every day, it is time to do more Salsa recipes. When I did the blogs about Peaches, I did not include Peach Salsa because I wanted to include it in this blog. If you missed the Strawberry Salsa blog, here is the link to it http://canucanit.wordpress.com/2011/06/09/strawberry-salsa-and-recipe/ now if you go there you have to promise to come back.While you are looking at the Strawberry Salsa recipe think of the same recipe, just using Raspberries. Making Raspberry Salsa is very much like strawberry. The only difference is use 1/2 whole raspberries and 1/2 pureed.Salsas is canned in 16 oz. canning jars, unless stated differently. After cleaning the rims of the jars and placing a sterile dome and ring on, you have to put in a boiling water bath. The time will vary. I will let you know on each recipe.
Let's get cooking with Peach Salsa. Peaches used in this recipe are going to have to be cut into bite size pieces or smaller. That goes for Mango Salsa as well. You never want someone to get a big chunk of Peach when they are dipping into the salsa bowl. Peach pulp (any left over peach pieces ) ground up in the blender or Cuisinart and added to the salsa gives it more of a "peach flavor" in every bite. You need 8 cups of peaches (7 cups pieces + 1 cup puree'). You can use canned peaches, but fresh or frozen peaches work so much better. Here is the rest of the recipe. 8 cups peaches, 2 cups diced tomatoes, 1 cup tomato puree', 1/2 cup diced red bell peppers no seeds or membrane, 1/2 cup diced green bell peppers, no seeds or membrane, add 1 cup light corn syrup, 1/4 cup chopped cilantro or 2 tablespoons dried, 1 tablespoon minced garlic, 1 1/2 tablespoons cummin powder, 1/2 tablespoons chili powder, 1/2 tablespoon salt (canning, kosher or sea), and 3/4 cup vinegar or lemon juice or lime juice. The choice is yours, but I like lime juice.
Combine all ingredients in a large heavy-duty cooking pot. Mix well, stirring completely. Bring just to a good boil for 1 minute. Make sure you stir while cooking. Salsa sticks very easily. Scorched salsa tastes bad. Also by stirring deeply you will allow everything to "marry". That means the flavors blend together. Ladle into prepared canning jars. After cleaning the rim on the jar place sterile domes then rings. Finger tighten and process jars in boiling water bath for 15 minutes. Remove from water and let cool on racks or towels overnight. Check for unsealed jars. Do not reprocess these jars, this will make your salsa soggy. Get out the chips or put into the refrigerator and use first. Cooking such a short time will let your salsa keep a crisp taste.Mango Salsa is very much like Peach Salsa, So much alike that you can use the same recipe for both. Just put in mangoes every time I wrote peach. If you take a spoon and scrape the pit you will get more mango. Just add this to the mango that is going to be pureed. Process the same way.
Pineapple Salsa You don't have to use fresh pineapple (but it does taste better). A good brand of canned pineapple will work just fine. Drain the juice and save for the next time you are making punch. You will need 6 cups diced pineapple and 2 cups crushed (canned is fine also).
 |
| Pineapple Salsa is great to eat with chips, but better to cook with. |
Combine all ingredients in a large cooking pot. Mix ingredients well. Bring to a good boil for 1 minute. Make sure you stir all the salsa not just the top part. Salsa sticks very easy and scorched salsa tastes bad. Ladle into prepared canning jars (16 oz. works best). After cleaning the rim on the jar place sterile domes then rings. Finger tighten and process jars in boiling water bath for 15 minutes. Remove from water and let cool on racks or towels overnight. Check for unsealed jars. Don't recook the unsealed jars.
Next is one that I bet you have never heard of. Cranberry/Orange Salsa. You need all fresh fruit for this one, no canned or bottled. Fresh is needed to make this the best possible. You will be glad you did not substitute when you taste the flavor.
When you are ready to eat this, it goes great as a side dish for ham, chicken or turkey. Mixed with sour cream it becomes a killer dip. Use on crackers with small bites of chicken, ham or turkey. I am sure that you will love this one. Our customers went crazy when we sampled it.
Mixed Fruit Salsa is our last recipe but not the least. Mix 1/2 cup mild peppers, Serrano or canned green chilies or any other mild pepper you might like, 1 cup chopped orange segments (no seeds, peel or membrane), add 1/2 cup lime juice, 1 1/2 cups pineapple chopped into small bits (fresh or canned, no juice), 1 cup diced cantaloupe, 1/4 cup chopped fresh cilantro, or 1 tablespoon dried cilantro, add 1 tablespoon fresh ginger (chopped real fine), and finally 1 cup corn syrup. Mix all ingredients in large cooking pot. Bring to a boil for about 1 minute.Then ladle into prepared canning jars and process in boiling water bath for 10 minutes. Remove and let cool over night. Check for unsealed jars, they can be reprocessed. This salsa is great on many foods and great on pound cake as a dessert.I have run out of space for this blog, but still have more recipes. If you are interested in recipes for: Lemon Garlic Salsa, Lemon Salsa (killer on fish), Lime Salsa, Watermelon Salsa or Wine/Mint Salsa (for lamb) just e-mail me for a copy.
A note about Salsa. Just this weekend I had another person's Pineapple Salsa at a party. It was all blended smooth, with no chunks of tomato or pineapple, no pieces of pepper. It was a good tasting salsa, but I missed the taste this recipe gives you. If you prefer a smooth salsa, puree or blend til smooth before cooking. The difference is huge. But you decide according to your families' tastes. You should try to make a different type of salsa occasionally. There are so many things to pick from and so many ways to cook them.
My blog about traditional tomato types of salsa will be following soon.
Please subscribe to my blogs. I enjoy getting ideas for future blogs from you. Also be sure and check out my other blogs, you might have missed one.
Don’t keep my blogs a secret. Pass the word on to your friends, neighbors and family members. They just might make something and share with you. Don’t forget, if someone asks you if you can can it. Say Yes I Can Can It!
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