Canning Apple Pie Filling
This recipe was found on Skip To My Lou Blog
One of my Pins on Pinterest.
George's Chili Sauce Recipe
Yield: about six pint jars.
4 quarts peeled, cored, chopped tomatoes ( about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 hot red pepper (we use the dried pepper flakes)
1 cup sugar
3 Tablespoons salt
3 Tablespoons mixed pickling spices
1 Tablespoon celery seed
1 Tablespoon mustard seed
2 1/2 cups vinegar
Combine tomatoes, onions, peppers, sugar and salt. Simmer 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until very thick, about 45 minutes, stirring frequently
Prepare home canning jars and lids according to manufacturers instructions.
Add vinegar to tomato mixture; cook to desired thickness. Remove spice bag. Carefully pour hot sauce into hot jars, leaving 1/4 inch head space. Adjust caps.
Process 15 minutes in boiling water bath canner.
Makes 6 half-pint jars
5 cups fresh raspberries
2 jalapeno peppers, (we used 5, 2 with seeds)
1 red or green bell pepper
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin.
Wash and pick through raspberries. Crush berries and place in a large pot. Chop the bell peppers and jalapenos (wear gloves!) Add the chopped peppers to the pot along with the sugar and vinegar.
Cook the mixture over medium heat, stirring often until the sugar dissolves. Simmer for 15 minutes. At this point, stir in the pectin. Bring to a rolling boil and boil for 1 to 2 minutes. Ladel into hot half-pint jars and process in boiling water canner for 10 minutes.
3 gallons plus 1 quart tomato juice
4 cups white sugar
3 cups white vinegar (could use part cider)
1/2 tsp. black pepper
1/3 cup salt
1/2 tsp. cayenne pepper or 1 teaspoon dried mustard
1/2 tsp. allspice
1/2 tsp. dried cloves
1 and 1/2 tsp. cinnamon
Carefully boil the juice, stirring frequently, until juice is reduced to about half. Add 1/2 of the vinegar and all of the sugar and salt. Cook an additional 30 minutes, stirring frequently, then add the rest of the vinegar. Just before ladling it into the jars, add spices and mix well. Until recently Lynette processed it in a boiling water bath. But she warns that because of the lower acidity of today's tomatoes, it would probably be prudent to pressure process pints at 15 pounds (Highland, Utah altitude) for 15 minutes.
Hope you are having a great tomato harvest this year,
Stobbe Family Sourdough Waffles
1 1/4 cup all-purpose flour
2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1 cup sourdough starter
1/4 cup vegetable oil
3/4 cup milk
1 egg (separated)
1/4 tsp. baking soda
1. Combine dry ingredients, starter, oil, egg yolk and milk.
2. Dissolve baking soda in the 2 T milk in a small cup.
3. Beat egg white until stiff.
4. Add the mixture of milk and baking soda and allow to foam for about 2 minutes.
5. Gently fold in egg whites.
You are now ready to cook! Makes 6 large waffles.
Sourdough Starter...with Yeast
1 T active dry yeast
2 1/2 cup flour
2 1/2 cup warm water
Dissolve yeast in warm water. Add flour. Mix well. Loosely cover with a lid and let stand in a warm place for 3 to 5 days.
Add 2 1/2 flour
2 cup warm water
Always save 1 cup of the mixture to keep the starter going. Put in a pint jar with a tight lid and refrigerate.
European Peasant Bread
From the Stake Newsletter
3 cups lukewarm water
1½ tablespoons granulated yeast
1½ tablespoons salt
½ cup rye flour1 cup wheat flour
5 cups unbleached all-purpose flour Cornmeal for the pizza peel (when you bake)
Mix the yeast and salt with the water in a 5-quart bowl. Mix in the remaining ingredients, except cornmeal, without kneading. Mix until all the flour is incorporated into the dough but do not knead the dough.
Cover dough and allow to rise at room temperature until it rises and collapses, about 2 hours, or chill overnight. Dust the surface of the dough with flour and cut off a 1-pound piece (grapefruit size). Dust with more flour and shape into a ball. Allow to rest on a cornmealcovered pizza peel for 40 minutes.
Preheat the oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler tray on a different rack with 1 cup hot water inside.
Sprinkle the loaf with flour and using aserrated knife, slash with a lines pattern on the top of the bread. Slide the loaf directly onto the hot stone. Bake for about 35 minutes or until the top is deeply brown and very firm.
EZ 5 Minute Homespun Olive Oil Mayo
From Micki Sannar
- 3/4 cup extra virgin olive oil (mild flavor)
- 1 large egg
- a pinch of sugar
- 3/4 tsp salt
- 1 tsp white or cider vinegar
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard (I like Honey Dijon)
- 1 tsp very hot water
Add 1/4 cup of olive oil with all other ingredients (except hot water) and begin blending on low speed. Increase speed to medium, and slowly add remaining olive oil. Continue blending until mixture begins to look thick. Slowly drizzle hot water, blend for another 30 seconds, until smooth and creamy. Pour into an airtight container and store in the refrigerator.
This recipe yields 1 cup of mayonnaise. Need more? No problem. This recipe can be easilydoubled.