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 1/2 cup […]
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 chile peppers […]
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 can be […]
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 ends of […]
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 cup chopped […]
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 wear rubber […]
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 peppers — […]