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Reply
| | From:  Genie· (Original Message) | Sent: 4/21/2008 8:16 PM |
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| | | From: Genie· | Sent: 4/21/2008 8:17 PM |
Pineapple and Gooseberry Conserve - BettyGa | Ingredients: | | 3 lb | Gooseberries | | 1/2 c | Water | | 2 c | Shredded fresh pineapple | | 2 c | Seedless raisins | | 4 c | Sugar | | 2 c | Chopped pecans |
Instructions:Wash and remove blossoms and stems from the gooseberries.
In a preserving kettle, boil the gooseberries in the water until they burst, about 10 to 12 minutes.
Add the pineapple and cook for 10 minutes, stirring constantly.
Add the raisins and sugar.
Simmer uncovered for about 15 minutes, stirring frequently.
Add the pecans and cook for 5 minutes to heat them through.
Ladle into hot sterilized jars and seal immediately.
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Reply
| | | From: Genie· | Sent: 4/21/2008 8:48 PM |
Strawberry Conserve - BettyGa | Ingredients: | | 500 g | Strawberries | | 1 1/2 c | Sugar |
Instructions:Wash & drain fruit, then remove stalks.
Cover friuit with 1/2 cup of sugar & stand overnight.
Strain liquid from strawberries.
Place in pot, add remaining sugar & stir over low heat for 10 minutes.
Do not allow to boil.
Add fruit & cook till setting point is reached, about 20 to 30 minutes.
Ladle into warm sterile jars.
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Reply
| | | From: Genie· | Sent: 4/21/2008 8:49 PM |
Strawberry-Pineapple Conserve - Genie 1 quart strawberries
1 pineapple
1 small orange
4 cups granulated sugar
Wash and hull the strawberries. Cut smaller berries in half, and larger berries into quarters. Remove top and bottom from pineapple; cut into quarters. Pare, core and remove the eyes. Dice fruit to equal 2 cups. Wash orange well and cut in half. Place cut sides down and cut into paper-thin slices, discarding ends. Combine all of the fruit with the sugar in a nonreactive bowl. Cover and let stand overnight, which will plump the fruit. Stir occasionally.
Sterilize your jars, lids and screw bands 10 minutes; prepare a boiling water-bath canner.
Pour the fruit mixture into a 6-quart pot and bring to a simmer, stirring to dissolve sugar. Then bring to a boil. Stir gently and skim the foam from the top. Cook for about 15 minutes, or until the temperature reaches 220 degrees on a candy thermometer. The jam should sheet from a metal spoon and a spoonful placed on a cold plate should gel within a few minutes.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a hot lid on each jar and screw band down firmly.
As each jar is filled and capped, place in boiling-water bath with water 1 to 2 inches over the jars. When canner is full, put cover on, bring back to a steady boil and process 5 minutes.
Remove jars with a lifter and set on a rack or towel 12 to 24 hours. Do not re-tighten bands. Store in a cool, dark place.
Makes six 1/2-pint jars. |
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Reply
| | | From: Genie· | Sent: 4/22/2008 8:42 PM |
| TOMATO CONSERVE
18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)
Cook tomatoes 45 minutes. Add sugar, lemon, and ginger.
Cook until thick and smooth. Pour into sterilized jars to
within 1/2 inch of top. Put on cap, screw band firmly
tight. Process in Boiling Water Bath 10 minutes. Yield:
8 eight oz. jars.
Source: The Flamingo Times | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:16 PM |
Cantaloupe Peach Conserve - Jolene 4 cups diced cantaloupe
4 cups diced peaches
6 cups sugar
4 tablespoons lemon juice
½ teaspoon nutmeg
¼ teaspoon salt
½ cup blanched almonds Cook cantaloupe and peaches 20 minutes. Add sugar and lemon juice, boil rapidly till thick, add nutmeg, nuts, salt. Pour into jars and seal at once. |
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Reply
| | | From: Genie· | Sent: 5/3/2008 7:05 PM |
FRESH FIG CONSERVE----BettyGa
From Sunset Magazine's "Canning, Freezing & Drying"; Lane Publishing Co. jmerrill
2 1/2 Pounds fresh figs
2 1/2 Cups sugar
1/3 Cup lemon juice
1 Tablespoon grated orange peel
1/4 Cup chopped walnuts
Chop figs. Place in a heavy-bottomed 8- to 10-quart pan. Stir in sugar until well blended. Let stand 1 hour. Bring fig mixture to a boil over medium heat, stirring often. Boil, uncovered, stirring often until thickened (about 20 minutes). As mixture thickens, reduce
heat and stir more often to prevent sticking. Stir in lemon juice, orange peel and walnuts. Return mixture to a boil; continue to boil, stirring, for 3 minutes. Ladle hot conserve into hot, sterilized half-pint jars, leaving a quarter-inch space at top. Process in boiling water for 5 minutes. Makes 5 half-pints. |
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Reply
| | | From: Genie· | Sent: 5/3/2008 7:06 PM |
FIG CONSERVE - OutdoorLadybug 2 lemons
1 heaping quart small ripe figs, trimmed
1 1/2 cups sugar
1/3 cup chopped pecans Section lemons and remove seeds. Chop coarsely in food processor or hand-chopper, rind and all. In a heavy pan, simmer figs, lemons and sugar until almost, but not quite, thick. Stir in pecans and cool; it will thicken further. Seal in sterilized jars, or refrigerate, unsealed. Makes about three half-pint jars. | |
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Reply
| | | From: Genie· | Sent: 6/5/2008 5:10 PM |
TOMATO CONSERVE 18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced) Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:00 AM |
GRAPE CONSERVE From "The Woman's Day Encyclopedia of Cookery": Yields: 10 half-pints 4 lb. Concord grapes 1/2 cup water juice & grated rind of 1 lemon juice & grated rind of 1 orange 1/4 tsp. salt 1 1/2 cups golden raisins 4 cups sugar 1 cup walnuts or pecans, chopped Prepare clean jars by placing them on a heavy cookie sheet in a 350 degree oven. Prepare lids and rubber seals by boiling and then simmering them in a saucepan of water. Keep hot and sterile during conserve preparation. Make sure all the grapes are of the freshest quality. Wash, drain and remove stems. Slip skins from pulp and reserve. Heat pulp to boiling in large, tall pot. Rub through a course sieve to remove seeds. Return the pulp to cooking pot. Remove rind from lemon and orange making sure not to include any of the white pith. Grate or julienne finely. Ream the juice from the orange and lemon. Remove any seeds. Set this aside in a separate bowl. Add water, rinds, salt and raisins to the grape pulp. Cook for 15 minutes. Add the citrus juices and grape skins. Heat to boiling. Add the sugar and cook until conserve is thick. When the proper consistency is reached the conserve will still appear liquid but a thin layer on the back of a spoon will leave a "track" if you draw a line through it with a spatula. Add the nuts during the final minute of cooking. Pour finished conserve into hot jars to 1/4 inch from top. Wipe rim of jar clean and put on a sterile seal and top. Process jars in a hot water bath that is at least 1 inch over the jars for 10 minutes. Remove jars and set aside on a rack or several layers of kitchen towels to cook. Check jars for a vacuum seal when cool. Store sealed jars. Any that did not successfully seal can be placed in the fridge for immediate use. | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:57 AM |
TOMATO CONSERVE 18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced) Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
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