LittleDudesMom
Well-Known Member
Hey, had to share some canning news...
I believe you were doing the majority of your canning for family consumption as opposed to me, who was doing it for Christmas gifts.
All of the recipes I used are from the Bell Blue Book or the Bell website I gave you a couple weeks ago -
The last 9 days have been a canning frenzy at my house (after my initial few batches of jam two weeks ago) with:
Triple Berry Jam (low sugar) Preserves - raspberries, blueberries, and blackberries (you won't find that recipe, I just adapted it from the single jam recipe ) - delish (put a tablespoon or so in my oatmeal this morning)!
Cranberry Mustard - not my fav. I love cranberries, but this recipe is a tad tart.
Jalapeno Jelly (with the addition of two serrano peppers for extra heat). This is fabulous! I will be giving a jar of this, along with a little loaf of beer bread to all of difficult child's teachers. I remember how thrilled easy child said her high school teachers were when she brought them Christmas gifts - she said the high school teachers usually didn't get gifts like the teacher of younger kids.
Zesty Peach BBQ Sauce - another fabulous recipe. You may not be able to get some really good peaches anymore. I happen to get the last of our sweet Virginia peaches a week and a half ago. This one is a winner!
Strawberry Topping - I found a great deal on sweet strawberries Monday so I picked up two quarts and made this for folks to put on ice-cream or poundcake.
And, my absolute favorite.......Ginger Pear Preserves. It is sooooooo good. The most time consuming is peeling and finely chopping the pears but the recipe is simple, the zest and juice of three limes, 1 T of freshly grated ginger, and sugar (no pectin - you just cook until the fruit releases its natural pectin). I used the Bosc pears since they are better for cooking anyway. Pears are in season until December so you would have some time. This is a really nice gourmet-tasting preserve.
So that's the update. So far I have the Spicy Thai Dipping Sauce, Sugar Free Peach/raspberry jam, Sugar free blueberry jam, low sugar blueberry jam, and the stuff I listed above. I have only two more batches to do and I'm done all the gift giving. Another batch of the jalepeno jelly and a red onion relish that sounds really great. Whew....
Now I'll take a break until next summer!
What have you been canning lately?
Sharon
[/LIST]
I believe you were doing the majority of your canning for family consumption as opposed to me, who was doing it for Christmas gifts.
All of the recipes I used are from the Bell Blue Book or the Bell website I gave you a couple weeks ago -
The last 9 days have been a canning frenzy at my house (after my initial few batches of jam two weeks ago) with:
Triple Berry Jam (low sugar) Preserves - raspberries, blueberries, and blackberries (you won't find that recipe, I just adapted it from the single jam recipe ) - delish (put a tablespoon or so in my oatmeal this morning)!
Cranberry Mustard - not my fav. I love cranberries, but this recipe is a tad tart.
Jalapeno Jelly (with the addition of two serrano peppers for extra heat). This is fabulous! I will be giving a jar of this, along with a little loaf of beer bread to all of difficult child's teachers. I remember how thrilled easy child said her high school teachers were when she brought them Christmas gifts - she said the high school teachers usually didn't get gifts like the teacher of younger kids.
Zesty Peach BBQ Sauce - another fabulous recipe. You may not be able to get some really good peaches anymore. I happen to get the last of our sweet Virginia peaches a week and a half ago. This one is a winner!
Strawberry Topping - I found a great deal on sweet strawberries Monday so I picked up two quarts and made this for folks to put on ice-cream or poundcake.
And, my absolute favorite.......Ginger Pear Preserves. It is sooooooo good. The most time consuming is peeling and finely chopping the pears but the recipe is simple, the zest and juice of three limes, 1 T of freshly grated ginger, and sugar (no pectin - you just cook until the fruit releases its natural pectin). I used the Bosc pears since they are better for cooking anyway. Pears are in season until December so you would have some time. This is a really nice gourmet-tasting preserve.
So that's the update. So far I have the Spicy Thai Dipping Sauce, Sugar Free Peach/raspberry jam, Sugar free blueberry jam, low sugar blueberry jam, and the stuff I listed above. I have only two more batches to do and I'm done all the gift giving. Another batch of the jalepeno jelly and a red onion relish that sounds really great. Whew....
Now I'll take a break until next summer!
What have you been canning lately?
Sharon
[/LIST]
