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Reply
| | From: Genie· (Original Message) | Sent: 4/22/2008 8:40 PM |
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Reply
| | From: Genie· | Sent: 4/22/2008 8:52 PM |
From: Kaylorco (Original Message) | Sent: 1/10/2007 11:41 AM | V-4 TOMATO JUICE COCKTAIL 18 lbs. ripe tomatoes (7 qts. juice) 1/4 c. chopped onion 2 c. chopped celery 1 c. chopped carrots 1/2 c. sugar 4 tbsp. picking salt 1 tbsp. celery seeds Skin tomatoes. Cut tomatoes into kettle. Ad it boils, add other vegetables, salt, sugar and spices. Simmer uncovered 20 minutes. Put through sieve or food mill. Return juice to pot and boil. Pour into 7 hot quart jars. Process pressure cooker 5 minutes at 5 lbs. or boiling water bath for 35 minutes. | |
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| | From: Genie· | Sent: 4/22/2008 8:57 PM |
Tomato Cocktail
fully ripped Italian type plum or pear tomatoes, without spoiled spots or bruises
For each 2 quarts of whole tomatoes: 1/2 medium red or green sweet pepper, chopped 1/2 small onion, peeled and chopped 1/2 clove garlic, peeled and sliced 1/2 to 1 rib celery, with leaves, chopped 1/4 teaspoon whole black peppercorns 1 small dried hot red pepper or a 1/2 inch slice fresh hot pepper 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander 1/4 bay leaf 2 or 3 small sprigs parsley 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil 1/4 teaspoon mustard seeds Optional: 1/2 teaspoon sugar 1/2 or 3/4 teaspoon salt or to taste strained fresh lemon or lime juice to taste (see note below)
Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper, if used, coriander, bay leaf, parsley, basil and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. Taste the juice for seasoning and add sugar, salt and strained lemon or lime juice to taste. Return the juice to the rinsed out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of head space. Wipe the rims, put on two piece lids and fasten the screw bands. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover and boil hard process for 15 minutes for quarts, 10 minutes for pints. Remove the jars from the boiling water bath and cool.
Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling water bath.
** A Note On Canning Safety:
Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling water bath. However, in recent years hybridizers have developed "sub-acid" varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to recreate the characteristic pleasant tomato sharpness.
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| | From: Genie· | Sent: 4/22/2008 9:08 PM |
STRAWBERRY LEMONADE - Genie 4 quarts strawberries, washed and hulled 4 cups lemon juice 3 quarts water 6 cups granulated sugar Purée strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor. Place strawberries in an 8-quart or larger pot. Add lemon juice, water and sugar. Place mixture over medium heat and heat to 165 degrees F, stirring occasionally. Do not boil. Remove from heat and skim off foam with a metal spoon. Quickly ladle hot juice into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes. Yields 6 to 7 quarts. |
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| | From: Genie· | Sent: 4/22/2008 9:10 PM |
Blackberry Fizz - Genie 3 quarts fresh or frozen blackberries 4 cups water 3 cups sugar 1 tblsp whole cloves 1 tblsp whole allspice 2 (4 inch) cinnamon sticks, broken Sprite Crush blackberries in a large kettle. Add water and bring to a boil. Reduce heat to medium and cook for 10 minutes. Strain through a jelly bag, reserving juice and discarding pulp. Add water to juice if necessary to equal 2 quarts; pour into a large kettle. Slowly stir in sugar until dissolved. Place spices in a cheesecloth spice bag; add to juice. Simmer, uncovered, for 30 minutes. Bring to a boil; remove spice bag and discard. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. To Serve: Mix about 1/3 concentrate with 2/3 parts Sprite. Makes about 4 pints concentrate. |
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Reply
| | From: Genie· | Sent: 4/22/2008 9:11 PM |
Blackberry Cordial (No Alcohol) - Genie Select large ripe blackberries. Mash and strain through coarse cheesecloth without heating them. To every quart of juice add 2 cups of sugar. Tie in thick muslin bag 4 1/2 ts. of grated nutmeg, 1 T. whole cinnamon, 1 T. whole cloves and 1 small piece of mace. Boil juice and spices slowly for 25 minutes. Remove spice bag and stir in 4 T. vanilla extract. Pour into sterilized jars to within 1/2 inch of top of jar. Seal each jar immediately as filled.
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Reply
| | From: Genie· | Sent: 4/22/2008 9:11 PM |
Tomato Cocktail
Fully ripened Italian type plum or pear tomatoes, without spoiled spots or bruises
For each 2 quarts of whole tomatoes: 1/2 medium red or green sweet pepper, chopped 1/2 small onion, peeled and chopped 1/2 clove garlic, peeled and sliced 1/2 to 1 rib celery, with leaves, chopped 1/4 teaspoon whole black peppercorns 1 small dried hot red pepper or a 1/2 inch slice fresh hot pepper 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander 1/4 bay leaf 2 or 3 small sprigs parsley 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil 1/4 teaspoon mustard seeds Optional: 1/2 teaspoon sugar 1/2 or 3/4 teaspoon salt or to taste strained fresh lemon or lime juice to taste (see note below)
Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper, if used, coriander, bay leaf, parsley, basil and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. Taste the juice for seasoning and add sugar, salt and strained lemon or lime juice to taste. Return the juice to the rinsed out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of head space. Wipe the rims, put on two piece lids and fasten the screw bands. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover and boil hard process for 15 minutes for quarts, 10 minutes for pints. Remove the jars from the boiling water bath and cool.
Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling water bath.
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| | From: Genie· | Sent: 4/22/2008 9:12 PM |
TOMATO JUICE COCKTAIL 8 pounds tomatoes 1 cup chopped celery ½ cup chopped onion ¼ cup lemon juice 1 tablespoon sugar 2 teaspoons salt 2 teaspoons prepared horseradish 2 teaspoons Worcestershire sauce ¼ teaspoon bottled hot pepper sauce Wash tomatoes. Remove stems and cores. Cut and measure 19 cups. In a 8-10 quart kettle or Dutch oven combine tomatoes, celery, and onion. Cover and cook slowly till tomatoes are soft (15 minutes). Stir often, press tomatoes through food mill to extract juice (12 cups). Boil juice 30 minutes. Measure 9½-10 cups and add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and hot pepper sauce. Simmer 10 minutes. Pour hot juice into hot jars. Adjust lids. Process in boiling water bath 10 minutes per pint. Makes 5 pints. | |
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Reply
| | From: Genie· | Sent: 4/22/2008 9:28 PM |
BEET WINE 18 medium beets 8 pounds sugar 1 cake yeast 2 cups raisins powdered red peppers (small amount) Wash, cut, and peel beets. Cover with water and cook until tender. Strain, add enough water to make 18 pints. Add sugar, pepper, bring to boil for 10 minutes. Cool to lukewarm and add yeast. When cold add raisins, let stand 9 days (stirring once a day). Strain and bottle. DO NOT seal. Let stand 3-4 weeks. | |
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Reply
| | From: Genie· | Sent: 6/5/2008 5:17 PM |
TOMATO COCKTAIL (Bloody Mary Base) Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases. (Makes about 1 quart of juice from each 2 quarts of whole tomatoes) Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or bruises For each 2 quarts of whole tomatoes: 1/2 medium red or green sweet pepper, chopped 1/2 small onion, peeled and chopped 1/2 clove garlic, peeled and sliced 1/2 to 1 rib celery (depending on size), with leaves, chopped 1/4 teaspoon whole black peppercorns 1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions) 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander 1/4 bay leaf 2 or 3 small sprigs parsley 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil 1/4 teaspoon mustard seeds Optional: 1/2 teaspoon sugar 1/2 or 3/4 teaspoon salt, or to taste Strained fresh lemon or lime juice to taste (see note below) 1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. 2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. 3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. 4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste. 5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands. 6. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints. 7. Remove the jars from the boiling-water bath and cool. Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling-water bath. A Note On Canning Safety: Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling-water bath. However, in recent years hybridizers have developed "sub-acid" varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to re-create the characteristic pleasant tomato sharpness. | |
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Reply
| | From: Genie· | Sent: 7/28/2008 7:53 PM |
Tomato Cocktail
fully ripped Italian type plum or pear tomatoes, without spoiled spots or bruises
For each 2 quarts of whole tomatoes: 1/2 medium red or green sweet pepper, chopped 1/2 small onion, peeled and chopped 1/2 clove garlic, peeled and sliced 1/2 to 1 rib celery, with leaves, chopped 1/4 teaspoon whole black peppercorns 1 small dried hot red pepper or a 1/2 inch slice fresh hot pepper 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander 1/4 bay leaf 2 or 3 small sprigs parsley 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil 1/4 teaspoon mustard seeds Optional: 1/2 teaspoon sugar 1/2 or 3/4 teaspoon salt or to taste strained fresh lemon or lime juice to taste (see note below)
Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper, if used, coriander, bay leaf, parsley, basil and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. Taste the juice for seasoning and add sugar, salt and strained lemon or lime juice to taste. Return the juice to the rinsed out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of head space. Wipe the rims, put on two piece lids and fasten the screw bands. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover and boil hard process for 15 minutes for quarts, 10 minutes for pints. Remove the jars from the boiling water bath and cool.
Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling water bath.
** A Note On Canning Safety:
Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling water bath. However, in recent years hybridizers have developed "sub-acid" varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to recreate the characteristic pleasant tomato sharpness.
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