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| | From:  Genie· (Original Message) | Sent: 4/21/2008 8:38 PM |
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| | | From: Genie· | Sent: 4/21/2008 8:39 PM |
| From: tghthalo (Original Message) | Sent: 9/2/2005 5:33 PM |  Muscadine Sauce
Jennie Hart Robinson uses muscadines from the farm. "This is a sauce, not a jelly. It will have some run to it," Jennie says. "Don't overcook it, or it won't come out of the jar."
5 pounds muscadine grapes, halved*
9 cups sugar
2 cups cider vinegar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves
Squeeze pulp from grape halves into a bowl, reserving skins. Bring skins to a boil in a large sauce-pan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender. Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Pour mixture through a wire-mesh strainer into saucepan containing skins, discarding solids. Add sugar, and cook, stirring occasionally, over medium heat, 2 hours or until thickened. Stir in vinegar and next 3 ingredients. Cook 10 to 15 minutes or until a candy thermometer registers 225° to 230°. Ladle hot mixture into hot, sterilized pint-size jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 20 minutes. Serve with turkey, biscuits, or toast. *5 pounds of seedless red grapes may be substituted. Crush whole grapes slightly. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture into a saucepan, discarding solids. Stir in sugar, and proceed as directed.
Yield: Makes 5 (1-pint) jars
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Reply
| | | From: Genie· | Sent: 4/21/2008 8:40 PM |
Muscadine Sauce 5 Lb. Muscadine Grapes, halved 9 Cups Sugar 2 Cups Cider Vinegar 1 Tbsp. Ground Cinnamon 1 Tbsp. Ground Allspice 1 tsp. Ground Cloves Squeeze the pulp from grape halves into a bowl, reserving skins. Bring skins to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender. Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Pour mixture through a wire mesh strainer into saucepan containing skins, discarding solids. Add sugar, and cook, stirring occasionally, over medium heat, 2 minutes or until thickened. Cook 10 to 15 minutes or until a candy thermometer registers 225 to 230 degrees. Ladle hot mixture into hot, sterilized pint-sized jars, filling to ½ inch from top. Remove air bubbles, wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 20 minutes. Serve with turkey, biscuits or toast. | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 3:53 AM |
| DELICIOUS APPLE SAUCE I have so many apples here... so yesterday, I cut up about 10 lbs of them, put them in my Cadillac pot, covered them fresh, cold-pressed apple cider and left them covered to simmer for about ... well, let's just say I went to work at
4pm, they have been on the stove since 2 pm and I forgot all about them!!! LOL
So this AM, I put them through the food mill, added sugar and cinnamon to the pulp and canned the most gorgeous, delicious apple sauce and now I am straining the cooking liquid to use in my Apple Cinnamon jelly. I have 8 cups of this liquid - enough for 2 batches of 4 cups each - so I am taking 4 cups, adding 3 1/2 cups of sugar and 1 pouch liquid pectin. First boil the juice and sugar, add pectin, stir in well and bring back to hard rolling boil for 2 minutes, stirring constantly. Then into 1 cup jars into which I have placed a small piece of cinnamon stick, pour in the jelly and process 5 minutes in BWB.
Waste not, want not!!! The jelly has already set firmly and looks and smells great. Wow!! Sometimes mistakes (cooking for waaay too long) can be a good thing!!!
Have a happy day!!!
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:13 AM |
Applesauce 2 1/2 to 3 1/2 pounds apples per quart
Sugar (optional)
Water Wash, stem and quarter apples; do not core or peel. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from pulp. return apple pulp to saucepot. Add 1/2 cup sugar per pound of apples or to taste, if desired. bring applesauce to a boil, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling-water canner.
Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice, to the sauce during the last 5 minutes of cooking. | |
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Reply
| | | From: Genie· | Sent: 7/29/2008 2:34 AM |
Oriental Plum Sauce 10 cups prepared plums
2 cups packed brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely chopped onion
2 T. mustard seed
2 T. finely chopped green chili peppers
1 T. salt
1 to 2 cloves garlic, minced
1 to 2 pieces (each 1/4 x 1 inch) gingerroot, minced
Combine all ingredients expect plums in a large stainless steel or enamel saucepan. Bring to boil; add plums. Return mixture to boil; boil gently, stirring occasionally, about 1 3/4 hours or until thick and syrupy.
Fill jars leaving 1/4 inch headspace. Seal and process in a hot water bath for 10 minutes. | |
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