from “Small-Batch Preserving” 1/2 pound tomatillos (about 7 large tomatillos) 2 hot green chile peppers, seeded and chopped 2 cloves garlic, minced 1/2 cup chopped sweet red pepper…
Category: Canning and Preserving
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Tomatillo Salsa for Canning
from The Ball Blue Book Yield: about 2 pints 5 1/2 cups husked, cored and chopped tomatillos (about 2 pounds) 1 cup chopped onion 1 cup chopped green…
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Cranberry Chutney
from The Farmhouse Cookbook by Susan Loomis Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It…
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Spiced Pear Butter
6 pounds pears, (about 16-20 large pears-ripe)3 cups apple cider3 tablespoons whole mulling spices1 1-inch piece fresh ginger3 cardamom pods3 cups sugar Trim off the stem and blossom…
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Peach or Pear Chutney
from the Ball Blue Book Yield: About 7 pints 4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)2 to 3 cups brown sugar1 cup raisins1…
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Pickled Peppers- No Salt
Yield: 8 pints 8 quarts peppers (red, green, yellow, banana, cherry, and hot)1/4 cup sugar8 cups white vinegar2 cups cold water16 cloves garlic Wash the peppers. (Remember to…
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Three Pepper Salsa
Salsa 10 pounds tomatoes — peeled and chopped 4-6 medium onions — chopped 3-5 cups chopped bell peppers 5 jalapeno chile peppers — seeded and chopped 4 serrano…