Makes about 6 pints
2-cups sweet red peppers, chopped
2-cups chopped onions
24-large tomatoes (4 quarts peeled, cored, chopped)
1-tsp. ground allspice
1 1/4-cup vinegar
1 1/2-cup sugar
1-tbsp celery seed
1-tsp ground ginger
1-tsp ground cinnamon
1-tsp ground cloves
Combine and add all ingredients to a heavy saucepan or cast iron skillet
Bring to a boil and simmer 1 to 2 hours or till desired thickness has
Stir often to prevent sticking
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch headspace
Remove air bubbles
Wipe rim and screw threads and adjust lids and screw bands.
Boiling Water Bath Canner
1/2 Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Hot Pepper and Cranberry Jelly
Makes 5 half-pint jars
4-jalapenos, halved and seeded
1-1/2 cup cranberry juice cocktail
1-6 oz. pouch liquid fruit pectin
5-tiny fresh hot red peppers
Combine jalapenos, cranberry juice, and vinegar in a medium saucepan.
Bring to a boil and reduce heat. Cover and simmer for 10 minutes Strain
through a sieve, pressing with the back of a spoon to remove all the
liquid (should be about 2 cups liquid). Discard pulp in a large saucepan,
combine the 2 cups strained liquid and the sugar. Bring to a full rolling
boil over high heat, stirring constantly. Stir in the pectin and tiny
hot red peppers. Return to a full rolling boil. Boil for 1 minute, stirring
constantly. Remove from heat with a metal spoon; quickly skim off any
foam immediately ladle jelly into hot, sterilized half-pint canning
jars leaving 1/4" headspace One hot red pepper per jar. Wipe rims
and adjust lids Process in a boiling water canning bath for 5 minutes
from when water begins to boil Remove jars from canner and cool on racks
Mexican Chile Salsa
Makes about 7 pints
2 pounds Chile peppers
1 pound chopped onions
5 pounds tomatoes
1/2 tsp. black pepper
3 tsp. salt
To prepare the Chile peppers use the same method shown for Mexican
Chile Pepper Sauce. Tomatoes, to remove skins, wash tomatoes and dip
in boiling water for 30 to 60 seconds or until the skins begin to split.
Then dips in cold water, slip off skins, core and remove any blemished
or discolored parts. Chop coarsely. Combine all ingredients, including
peppers, place in a large saucepan or cast iron skillet. Bring to a
boil, cover and simmer gently for 10 minutes, stirring occasionally.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch headspace.
Remove air bubbles. Wipe rim and screw threads and adjust lids and screw
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