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Your Greatest Hit Recipes for Leesa

Posted by zabby17 z6 Ontario (My Page) on
Wed, Jul 27, 05 at 18:27

OK, Leesa is new here and she is sad that she'd missed out on so many great-sounding recipes because the search engine on GW is not exactly up to par. So I thought I'd share my best ones (there are only a few, I haven't been at this long) that people have often asked for, in a new thread for her, and maybe anyone else, if you have a minute, you could post one or two, even if you already posted it this season, for Leesa and anyone else new?

Here is one for summer fruit jam (peach, apricot, yellow plum --- we're just coming up to these being ripe around here!), and one for a cranberry-apple relish I like for the holidays.

Cheers!

Zabby

Summer Fruit Jam
[from Foodland Ontario]

Yield: 8 cups

3 c Peaches, peeled & chopped
3 c Apricots, chopped
2 c yellow plums, sliced
2 Tb lemon juice
6 c Sugar


In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches & apricots.

Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL (half-pint) canning jars leaving 1/2" headspace. Wipe
rim & seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label & store.

Cranapple Relish
(from _Canadian Living_ magazine)

For each pint of relish:

2 apples
1 1/2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
4 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
dash hot pepper sauce

Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan,
stir together apples, cranberries, 3/4 cup water, sugar, onion, raisins, vinegar, cinnamon,
salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium; simmer,
stirring occasionally, for 15 minutes or until thickened and no liquid remains. Ladle into hot sterilized jars and seal. (Or simply refrigerate for up to 3 days.)

* I never bother to chop the cranberries.
* I assumed processing was 20 minutes, like for applesauce.


Follow-Up Postings:

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RE: Your Greatest Hit Recipes for Leesa

  • Posted by Patris 9 Gulf Coast (My Page) on
    Thu, Jul 28, 05 at 8:46

Zabby, this is a great idea. There seem to be lots of us pretty new here. Give us all a chance to get some great new ideas and recipes. Thanks

Oven dried tomatoes

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbl. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Welcome Leesa and hope you enjoy.
Patris


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RE: Your Greatest Hit Recipes for Leesa

This is WONDERFUL!!!! Please keep it up. I am busy copying and pasting like mad!!! Thanks for taking up my plea!


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RE: Your Greatest Hit Recipes for Leesa

Here are two of my favorites that I haven't seen posted recently.

Shoot, I did not print out the name of the original poster of this recipe. It's not canning, but it is pretty wonderful...

Sour Cream Walnuts

1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degress F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently til coated. Spread on pan to cool [no stick wax paper helps later removal]

This next recipe came from KatieC & Annie....

Plum Sauce

4lbs plums
2 cups brown sugar
1 cup white sugar
3/4 cup chopped onion
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapeno)
1 1/4x1 piece of fresh ginger (I used 1/2 tsp ground ginger)
1 tbls salt
1 clove mined garlic
1 cup cider vinegar

Pit & chop plums [don't peel], Combine remiaining ingredients in a large pot, bring to boil, reduce heat. Add plums, cook until thick and syrupy, about 1 1/2 hrs. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Adjust caps and process 20 minutes in a BWB.

Yeild: about 4 pints.

I adore this on egg rolls and chicken fingers (I don't even like chicken). I also like a bit of it mixed w/ balsamic vinager and over a salad.


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RE: Your Greatest Hit Recipes for Leesa

This is my husband's favorite. We've made it when we cut all the green tomatoes off the vines before a hurricane (the vines lived to produce many more) and then at the end of the season when it was going to freeze.

Pickled Sweet Green Tomatoes
10 to 11 lbs of green tomatoes (16 cups sliced)
2 cups sliced onions
1/4 cup canning or pickling salt
3 cups brown sugar
4 cups vinegar (5 percent)
1 tbsp mustard seed
1 tbsp allspice
1 tbsp celery seed
1 tbsp whole cloves
Yield: About 9 pints

Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20
Quarts 15 20 25

This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994.

As much as I hate to post it, being a Gator and all, the Univ. of Georgia has a great website.

Here is a link that might be useful: National Center for Home Food Preservation


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RE: Your Greatest Hit Recipes for Leesa

Someone had started a post of favorite recipes a day or two ago. I posted these there too but they're worth repeating. These are two of my favorites I got off of the Harvest forum. Grape jam (Ball Blue Book) is a favorite too. The roasted red pepper spread recipe is Linda Lou's too.

Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.


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RE: Your Greatest Hit Recipes for Leesa

The tomatilla Salsa recipe in the Ball Bluebook is out of this world! We also love hot pepper rings which I think is in The Joy of Canning book. I need to go and pick up a copy of the latter at the library and will let you know if that is where the recipe is (am hoping so!). Booberry/Linda, for the apple pie jam recipe, does it matter what type of pectin used? Can I use pomona? Are boxes standard? Also, can I substitute peaches for apples? thanks!


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RE: Your Greatest Hit Recipes for Leesa

OK, here are my favorites. The salsa is my own recipe, the soup is Katie C's and the Habanero Gold is wonderful, but I don't know where in the world I got the recipe.

ANNIES SALSA

8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Annie


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RE: Your Greatest Hit Recipes for Leesa

Disclaimer: All recipes listed below assume you are well versed in safe canning procedures.
Well, my greatest hits are mostly from the Ball Blue Book of Canning, which I cannot find right now in my chaotic house. But the ones I remember off the top of my head:

Jardinaire
Plum Orange Conserve with cointreau
Blueberry Lime jam
Plum sauce
Picallili
Plums (or Pears) in port

The other book I find myself turning to again and again is "Summer in a Jar" by Andrea Chesman, it is for small batch preserving, but it out of print. Here are my favorites from there:

Caraway Pickled Beets

1 quart beets, (about 2 lbs)
1 small onion, thinly sliced
1 TBLSP caraway seeds
1/2 tsp pickling salt (optional)
I cup white vinegar
1/2 cup water
1/2 cup sugar or 1/4 cup honey

Scrub beets, remove tops but leave tap root and 2 inches of stem. Cook beets in boiling water to cover until the beets test tender to a fork. This will take 20-40 minutes, depending on the size of the beets. Cool beets, slip off the stems and slice or dice them. Combine the beets with the caraway weeds, onion and salt.

For each quart of beets, heat together i cup vinegar, 1/2 cup water, and 1/2 cup sugar. While brine heats, pack the beets into a clean hot quart jar, (NOTE: I pack these in pints, I would never finish a quart of pickled beets). Leave about 1/2 inch head space. Pour the hot brine over the beets to cover. Seal. Process in a boiling water bath for 10 minutes. Store in a cool, dry place. Do not open for 6 weeks to allow the flavor to develop.

I also like dilled green cherry tomatoes and green beans for adding to salads.

My other big hit is peach maple jam. This stuff doesn't keep too well once opened, so I put it up in small jars.

5 lbs. peaches
1/4 cup lemon juice
1 cup pure maple syrup
1 tsp. cinnamon

Yields about 10 half pints.

Blanch the peaces in boiling water to cover for 1 minute to loosen the skins. Drain, cool and peel. Remove the pits and chop the peaches very finely. You can use a food processor.

I a large nonaluminum pot, combine the peaches, lemon juice, maple syrup and cinnamon. Bring to a boil and gently boil for 10 minutes until thick. The jam is ready when it begins to hold its shape when dropped onto a cold plate.
(NOTE: I find that I have to cook these jams much longer than the recipe says to get them to firm up. I use the cold plate method to test them that I outlined in the "No pectin jams" thread.)
Skim off any foam on the surface and ladle into hot, sterilized jars, (1/2 pint or 6 oz.), leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes.

Raspberry Plum Jam

I made this with sour cherries instead of plums

2 cups pitted, finely diced plums (about 1 1/4 lbs)
1 1/2 cups fresh raspberries or frozen unsweetened raspberries, thawed
5 cups sugar
1/4 cup lemon juice
1 pouch 3 oz. liquid pectin

Mix plums and raspberries in a heavy nonaluminum pot. Add sugar and lemon juice until well blended. Bring to a full, rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil, then boil, stirring, for 1 minute. Remove from heat and skim off any foam. (NOTE: I'd probably add a 1/2 tsp of butter to prevent excessive foaming). Ladle into hot sterlized 1/2 pint jars, leaving 1/4 inch headspace. Process in a BWB for 5 minutes. Or can also freeeze.

Last but not least, my salsa recipe. I got it from an old Woman's Day Magazine or some such, from an article about people who ran produce stands and their favorite recipes. It has more spices and ingredients than most salsa recipes, but that's what I like about it. It is pretty vinegary, so I guess you could use some lemon juice or lime juice, and also distilled vinegar.

Irene's Sassy Salsa

6 lbs. tomatoes, peeled and cut up
4 green sweet peppers (I ususally use a mix of some mild, some bannana, and some poblanos or anaheims if they have them in the store. Be careful, because you don't want more peppers than the recipe calls for)
3 red sweet peppers
1 lb. (2 large) onions, peeled and cut up
at least two jalepenos
1-2 stalks celery
1/4 cup snipped fresh parsley or cilantro
2 TBLSP sugar
2 TBLSP paprika (You can use hot or mild, depending on your taste)
1 TBLSP salt
2 1/4 tsp. ground cumin
2 TBLSP dry mustard
1 TBLSP garlic powder
1 1/2 tsp pepper
1-2 tsp chili powder
1 1/2 cups vinegar (or part lemon or lime juice)

Put the chopped veggies and seasonings in a big heavy duty nonreactive pot. Add the vinegar. Bring to a boil, then simmer at least 30 minutes, until very thick. Ladle into hot sterilized jars, (I use the wide mouth 1/2 pints). Process 15 minutes in a BWB.


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RE: Your Greatest Hit Recipes for Leesa

Ok Leesa, I know some people are holding out on you! Last year it seemed as though I was always printing out new recipes. Here are a couple more off my hit parade. The grape jam is extremely easy and I usually have a waiting list for it! The chutney is nice too. I thought it might help to round out the recipes posted here.

GRAPE JAM
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield about 3 pints.

CERTO Pineapple Chutney
Prep Time: 45 min
Total Time: 45 min
Makes: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each


4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)
1 cup raisins
1/2 cup cider vinegar
1/3 cup chopped onion
1/4 cup fresh lemon juice
2 Tbsp. chopped crystallized ginger
2 tsp. salt
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
5 cups granulated sugar, measured into separate bowl
3/4 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PARE and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well.

STIR sugars into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


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RE: Your Greatest Hit Recipes for Leesa

Here are two tomato sauce recipes we really enjoy. Both are from the "Complete Book of Small-Batch Preserving."

* Exported from MasterCook *

Chunky Basil Pasta Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield:
"8 cups"

Note: This sauce also makes an excellent base for a quick pizza.
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* Exported from MasterCook *

Multi-Use Tomato Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Yield:
"12 cups"
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I'm the second generation to make this pickle recipe. It originally appeared in an old USDA bulletin: "Making Pickles and Relishes at Home," but it can still be found on several Extension Service sites.

Crosscut Pickle Slices
(Bread & Butter Pickles)
4 quarts sliced medium cucumber, about 6 pounds
1 1/2 cups sliced onions
2 large garlic cloves
1/3 cup salt
2 quarts crushed ice or ice cubes
4 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups vinegar
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with ice; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely in clean, hot pint jars to 1/2 inch of top. Adjust jar lids. Process in boiling water bath for 5 minutes (jars will cool the water, so start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals, if necessary. Set jars upright to cool. Yield: 7 pints.
Note: Process 10 minutes BWB for elevations 1001 feet and above.

Carol


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RE: Your Greatest Hit Recipes for Leesa

Reading Lady, those recipes look great. My tomatoes are filling up my counter space now.

Jamming, I'm not ignoring you. I don't know the answers to your questions. Maybe you should start a new thread calling out to LindaLou.

I had trouble posting earlier. It wouldn't let me do back to back posts.


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RE: Your Greatest Hit Recipes for Leesa

Jamming, the Pomonas is a low methoxyl pectin and requires calcium to gel. It is similar, only I hear much better, than Sure Gel light. Regular Sure Jell, Certo, etc. requires a high amount of sugar to gel, where as the Pomona's doesn't. Lower sugar jams don't have the same shelf life once opened as regular jams. I have not tried my Pomona's. I know, it is terrible to say, since I should have by now. I got bulk pectin for a good price and I am using it up. With Pomona's I see no reason to not use it, but you may have to figure out how much pectin to use. Why not make peach? I know a lot of people put cinnamon in their peach pies.
I agree about the sour cream walnuts ! Oh, they are right up there with carmel corn. I made them once, and we couldn't stay out of them.
Also, the Asian Plum sauce is really good, too, I agree.
I will add some of my favorites, too. Will post separately.


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Linda Lou's favorites

Since I have this up on my computer, I will post it.
Kosher Dill (Heinz Recipe)
---------------------------------------------------------------------- ----------
4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup canning salt
3 cups distilled or apple cider vinegar, 5 % acidity
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.
Banana Jam

Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.


4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

I skip the sterilizing of the jars and use clean jars, and process 10 min.


Zucchini Relish

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint jars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water for 15 minutes.

Yield: 6 pints

Pecan Praline Syrup
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat. Stir in pecans and vanilla extract. Simmer for 5 minutes. Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, and water bath for 10 minutes.

Yields about 4 half pints.



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RE: Your Greatest Hit Recipes for Leesa

I am very pleased with this jam I just made. The trick is to boil down the fruit before adding the sugar. Because these jams don't last as long after they are opened, I made my second batch in 4 ounce jelly jars, which works out great for us. Those tiny jars fell right through the wires of my canner rack, so I used my graniteware pasta pot to can them. The pasta pot has an inner pot with holes in it, which drain the pasta as you lift out the pot. The inner pot functioned as my canner rack. I add the fruit fresh just to get more acidity. Just a great tasting jam

No Pectin Strawberry Jam

4 cups strawberries hulled and cut about 1/4 inch pieces
- this takes about 2 quarts whole berries
between 2 and 2-1/2 cups cane sugar according to tartness of berries
2 tablespoons fresh lemon juice
1 teaspoon Fruit Fresh (vitamin C and citric acid powder) or 2 tablespoons more lemon juice
4 half-pint canning jars

Put strawberries only into graniteware or stainless steel pot Mash a bit with a masher or flat bottom glass to bring out juices. Cover. Cook on medium low just until simmering stirring occasionally. Reduce heat to maintain gentle simmer. After about 5 minutes a lot of water will come out of the berries. Uncover pot and simmer 15-20 minutes stirring often until reduced, thicker, not watery. Add sugar, lemon juice,fruit fresh. Mix well and bring to simmer over medium low heat. Do not leave pot alone or cook higher than low, or medium low heat. If the sugars overheat they can burn on the bottom of the pan, and ruin the jam. You can't ruin it on a low simmer if you watch. Cook another 15-20 minutes, stirring often until mixture is reduced like a thin jam. You can test it by putting a teaspoon on a saucer and putting in the freezer for a minute or two. If the tester is jam-like it is ready. It doesnt have to be super thick. Total cooking time should be 25-30 minutes not counting times to bring up to a simmer. Don't try to boil it super thick
Fill half pint jars to 1/4 inch of top. Make sure water is 1-1/2 to 2 inches above tops of the jars. Put in canner covered with 1 to 2 inches boiling water. Bring to boil, cover, and process 10 minutes. Turn off heat. Remove canner lid. Let jars sit in water 5 minutes. Remove jars to a towel to cool. Let sit 12 to 24 hours before testing the seal. Should store for one year. Refrigerate after opening. Should be good for a week or two, or maybe more, after opening.


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RE: Your Greatest Hit Recipes for Leesa

Ooooh, my nefarious plan is working --- I pretended to want to be helpful to Leesa, and this way I get some recipes I missed the first time around all in one handy thread, woo hoo!

Thanks, guys.

Lpinkmountain, your salsa DOES look good --- I like it very flavourful. But there's no final quantity (cups or pounds) for the peppers and I don't want to use more peppers than the acidity allows for.... I guess if I use smallish ones I can't go too wrong, eh?

Thanks, all! Any more?

Zabby


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RE: Your Greatest Hit Recipes for Leesa

SuzyQ2, glad you liked my Sour Cream Walnuts! I can't wait to try your plum sauce!

Zabby, I love this thread! Lots of favorites here, thanks for your devious ways! I challenge everyone to post a recipe! And I can't wait to try all of the great recipes posted!

Leesa, here's a great recipe to use those oven dried tomatoes, from my favorite heirloom tomato stand, Tomary's in Diamond Springs, CA (I went there last weekend and was disappointed to find new owners who are changing EVERYTHING). The old owners served this sauce over Fried Green Tomatoes, it is incredible:

Creamy Tomato Sauce/Fondue

1/2 pint heavy cream
1 oz marinated tomatoes, pureed *
1/8 cup white wine
2 cloves garlic, minced
1 Tbsp fresh basil, chopped

Sautee garlic in olive oil. Add other ingredients and cook to desired thickness. As a sauce, try over chicken breasts. As fondue, use sour dough bread and prawns for dipping.

*Marinated: rehydrate dried tomatoes, then pack in extra virgin olive oil with or without spices. Store in refrigerator until ready to use.


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RE: Your Greatest Hit Recipes for Leesa

ok..Ill try this again..Will be making the syrup for sure and the oven dried tomatoes...Love to put away food like the squirrels...I give alot away also. Thanks for the recipes. Maybe next time I'll post some of my favorites....Karen


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More Oven-Dried Tomato Recipes

I haven't tried these yet...but they came from the same recipe sheet as the Creamy Tomato Sauce above, which is fabulous!!

Surprise Cheese Puffs (a snack/hor d'oeuvre)

1/4 lb sharp cheddar cheese, grated
1/2 cup softened butter
1 tsp garlic salt
1 cup flour
3 Tbsp dried tomato powder
Marinated dried tomatoes

Blend cheese and butter until smooth. Combine dry ingredients and add to cheese mixture. Drain marinated tomatoes; chop. Wrap about 1 1/2 Tbsp of cheese around small amount of tomatoes. Roll into ball. Chill balls for 1 hour before baking on ungreased cookie sheet (400 degrees f) 15 minutes. Serve warm.

Tomato Spread (perk-up breads, crackers, celery sticks...)

2-3 cloves garlic, minced
1 oz marinated tomatoes
1 lb cream cheese

Blend all ingredients in food processor until smooth. Add more olive oil if needed to get the right texture. Enhance with other spices to taste.

Refilled Baked Potatoes

Scoop out the inside of a baked potato. Combine and mash with potato:
marinated dried tomatoes (or dried tomato flakes)
green onions, chopped
sour cream
salt and pepper to taste
Refill the potato skin. Top with grated cheese and return to oven (350 degrees f) until cheese melts.

Salads (tossed green, potato, pasta)
Any salad can be easily enhanced by tossing ingredients with chopped, marinated, dried tomatoes or by topping salads with dried tomato flakes. Dried tomatoes are particularly great for full tomato flavor and color in winter when fresh, vine-ripened tomatoes are not available.

1. Dried Tomatoes: Eat slices as a nutritious snack or make tomato flakes or powder for recipe ingredient. Flakes/powder are easily made by putting a bag of dried tomatoes into the freezer for about 15 minutes (until brittle). Remove from freezer then chop or grind in food processor (or crumble in the bag by hand).
2. Rehydrated: Steam dried tomatoes in a colander over boiling water (covered container) for 4-5 minutes or put tomatoes in a sieve and dip quickly in and out of boiling water; drain.
3. Pureed: Use food processor or blender to puree rehydrated dried tomatoes (add a little water or olive oil). Sotre in sealed container in refrigerator until ready to use.
4. Marinated: Rehydrate dried tomatoes, then pack in extra virgin olilve oil with or without spices. Store in refrigerator until ready for use.

Source: Tomary Tomatoes


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RE: Your Greatest Hit Recipes for Leesa

Once again --thanks Zabby for making this thread. It is fantastic. Monique--really love the recipes you posted. I always wondered what to do with the dried tomatoes I have. I do not even want to look how many pages my recipe word software file has in it!! SOOOOO Worth it!! Thanks again everyone and keep them coming!


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RE: Your Greatest Hit Recipes for Leesa

Oh, these are so great! I am sitting here salivating. That plum sauce looks yummy...although, was reading the ingredients aloud and my husband got the funniest look on his face....Keep 'em comin'!


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RE: Your Greatest Hit Recipes for Leesa

For apple and pear season, here are a couple of my favorite chutney recipes. I double the pear one and have left out the brandy when I didn't have any. It was good anyway:

Pear and Currant Chutney

Makes 2 - 3 cups
1 cup dried currants
6 tbls pear brandy
4 pears, peeled, cored and cut into " pieces
2 ribs celery, cut into " pieces
cup sugar
1/3 cup fresh lemon juice
3 3 inch piece fresh ginger, peeled and grated
pinch cayenne

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age.

Pear Apple'n Cranberry Chutney

Prep Time: 45 minutes
Cook Time: 2 hours
Makes 6 half-pints

2 Cinnamon Sticks , broken in half
1 teaspoon Whole Allspice
1/2 teaspoon Whole Cloves
1/2 teaspoon Whole Black Pepper
2 pounds pears, peeled, cored, and finely chopped, (about 5 cups)
1 1/2 pounds green apples, peeled, cored, and finely chopped, (about 4 cups)
3 cups sugar
1 1/2 cups distilled white vinegar (5% acidity)
1 package (6 ounces) dried cranberries or one 12 ounce bag fresh cranberries, chopped
1 medium onion, finely chopped, (1 cup)
1/3 cup Crystallized Ginger, finely chopped
1. Tie cinnamon, allspice, cloves and pepper in a cheesecloth bag.
2. Combine all ingredients in 6-quart saucepot; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally. Cook until thickened, about 1 1/4 to 1 1/2 hours. As mixture starts to thicken, stir more frequently. Remove spice bag; discard.
3. Ladle into hot half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.
4. Cover jars with metal lids and screw on bands. Process in boiling water canner for 10 minutes.

APPLE CHUTNEY

8 C chopped apples (I use Northern Spy's)
2 cloves garlic, chopped
1 XL sweet red pepper, chopped (or 2 med)
1 lb golden raisins
1 lb black raisins
2 jalepenos, chopped
2 Tbsp mustard seeds
4 C apple cider vinegar
2 med onions, chopped
4 C brown sugar
1/4 C fresh ginger, chopped (no need to peel)
2 tsp salt
2 tsp grd allspice
2 tsp grd cinnamon
2 tsp grd cloves

Combine all in a large kettle and bring slowly to a boil, stirring often to keep from sticking. Boil till thick. Pour into hot jars, adjust lids and process in BWB 10 min.

Yield: 12 to 14 half pints (maybe?)

Annie


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RE: Your Greatest Hit Recipes for Leesa

These are two of my favorites, other than squash/zuchinni relish.

SALSA
24 med. tomatoes, peeled and chopped
4 med. onions, chopped
4 med. bell peppers, chopped
12 jalepeno peppers, chopped
1/2 c. sugar
1 T. canning salt
1 T. garlic salt
2 T. course ground black pepper
1 c. vinegar
1 lg. (12oz., I think)can tomatoe paste
1/2 c. chopped cilantro

Cook on low for 1 1/2 hours, stirring occasionally and seal in water bath canner for 15 min.
I usually double the recipe and it makes 7 to 8 quarts.
Last Wednesday afternoon a couple of friends and myself made 36 quarts and 36 pints.
I use a combination of jalepenos, serrano and habanero peppers or whatever I have.
I don't think you can make a mistake on this recipe, I have added green chilies or whatever I have and it is always good.

5 PEPPER JALEPENO JELLY
1/2 c. fresh peppers, stemmed and seeded, I use jalepeno, serrano, habanero, tabasco and pequin.
1 lg. red bell pepper, stemmed, seeded and cut up
2 c. apple cider vinegar
1 1/2 c. dried apricots, chopped (you can also use peaches or pears)
6 c. granulated sugar
1 (3oz.) pkg. liquid pectin
Put peppers and apricots in food processor and pulse until coarsely ground. Stir in vinegar.
Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath. Makes about 7 half pint jars. A few weeks ago I had several couples over and this got rave reviews and is our favorite over any jalepeno jelly that I have made.


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RE: Your Greatest Hit Recipes for Leesa

Annie, since you seem to like hot food, may I suggest you try a batch of your apple chutney with habaneros instead of the jalapeno and bell peppers? My apple chutney is very similar, very hot, and very good. Sorry for the immodesty, but if I could bear to part with some (ran out of last year's, haven't made this year's yet) you would see what I mean!


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RE: Your Greatest Hit Recipes for Leesa

victrola, I don't really like "hot" food, believe it or not. I like the flavor a bit of chilies add, but I don't want it so hot it raises a blister on my lip and the enamel on my teeth starts to bubble.

I think there is a fine line between "that's a nice heat" and "OHCARPWHEREISTHEMILK". (grin) I guess I'm a bit of a pepper wimp.

I do like the flavor of chutneys and pepper jellies and various pepper-flavored things, but I want just a bit of heat, not the whole fire department. I have to admit, though, that the addition of habanero to the apple chutney sounds very good and I do like the "hot" spices, like ginger and peppercorns.

Annie


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RE: Your Greatest Hit Recipes for Leesa

Re: ammt. of peppers in "Irene's Sassy Salsa." The original recipe calls for 4 green peppers. If I substitute some of my yellow bannanas for one of the green peppers I usually use two small ones. If I substitute a poblano, it's one to one. So yes you are right, I think it's OK to substitute one pepper for the other if they are approximately the same size or a little smaller. The salsa is very vinegary, so I don't think a TBLSP of pepper one way or the other will make a difference, but for a novice I'd stick to what the recipe calls for.


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RE: Your Greatest Hit Recipes for Leesa

I know Apple chutney has already been listed but I've received such rave reviews on this recipe I'd like to offer another choice:

Apple Chutney
2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1 pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)
Yield: About 6 pint jars

Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.

Pour boiling hot chutney into hot jars, leaving inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes for pints or 1/2 pints.


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RE: Your Greatest Hit Recipes for Leesa

This was an excellent idea and was very handy for me today, LOL. As I stated in another thread, I'm organizing my recipes and this reminded me of a few more I had wanted to try when I read about them originally. Thanks a bunch! Lori


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RE: Your Greatest Hit Recipes for Leesa

Bumping this up for myself & new members. I'm making my canning list for the summer off this thread.

Melissa


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RE: Your Greatest Hit Recipes for Leesa

Hi everyone,
Melissa,I've been away for a while, and thought something was wrong, since this is the second post that had posts from 05, I thought oh no everyone is gone!!! Looking forward to another fun filled season of canning and sharing recipes as well as learning form the pros!!
I missed everyone, and will try to keep up. My Dad is ill, and when he is home and not at the hopsital I help take care of him, he is now bed ridden. He is happy that I'm learning to can and looks forwared to trying my goods. He is sad that his gardening days have come to an end, but happy that I'm into gardening and happy to pass it on! It is so heart breaking to see him so weak!
Anyway, great idea posting this thread, maybe we can add some new recipes!
Brenda


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RE: Your Greatest Hit Recipes for Leesa

this is a great thread! please keep posting more!


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RE: Your Greatest Hit Recipes for Leesa

What a WONDERFUL thread for those new to the Harvest Forum (like me)! Thank you EVERYONE for the recipes that I'm frantically copying and pasting (at work no less!). Just started canning in earnest this year and loving it. SO glad I found this forum!


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RE: Your Greatest Hit Recipes for Leesa

This thread deserves another bump! Hope I can get to cooking some!
Anybody make Zucchini Pie recipe?
I can post it if desired or requested!


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RE: Your Greatest Hit Recipes for Leesa

Glad you bumped this! Never made a zucchini pie. I can vouch for the Habenaro Gold and Annie's salsa (two of my newest favorites!)


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RE: Your Greatest Hit Recipes for Leesa

bump


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RE: Your Greatest Hit Recipes for Leesa

Bump


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RE: Your Greatest Hit Recipes for Leesa

I found this thread while doing a search for "peach recipes" and it's a beauty! I'm bumping it up so I can get to it easily when I'm at a computer with access to a printer.


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RE: Your Greatest Hit Recipes for Leesa

I'm new here. I'm wondering- what do you use chutneys for? The only "relish" I grew up with was horseradish so I'm not sure what to do with anything else.

I can't wait to try some of the recipes listed on this thread!
Astrid


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RE: Your Greatest Hit Recipes for Leesa

Just thought I'd mention you can download this whole thread to a file on your computer. I keep a file labeled "Harvest Forum" and download threads with recipes/points of discussion I want to save.

Just right-click on the thread title on the main page. So say you want to save "Your Greatest Hit Recipes . . ." Right-click and select "Save Target As." It will show as a download to your computer with a "Save In" window. You pick the file you want to save in or create a new file.

The name will show as a string of numbers, like "msg0718273429658". Then below it will say "Save as Type." Change the name to "Greatest Hit Recipes" or whatever and be sure "Save as HTML" is selected. Then hit "Save." The whole thread is there on your computer to read any time you like.

This takes longer to explain than to do. Once you've saved a thread to your computer and figured it out it won't even take a minute. This was even more handy when threads dropped off with some frequency, but it's still worth doing for convenience.

Carol


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RE: Your Greatest Hit Recipes for Leesa

I made this about a month ago and it was very yummy (it's one of Katie's recipes). I added a little lime juice to brighten the flavors, and it really made a nice difference.

Katie's Peach Salsa

6 cups peaches -- diced (I used frozen for convenience)
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped*
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne
1/4 cup fresh lime juice

Simmer all ingredients for 5-10 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

*We like it a little spicy, so I leave in some of the ribs and seeds of the jalapenos.


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RE: Your Greatest Hit Recipes for Leesa

I wonder what happened to Leesa?? :+)
This HAS been a great thread!
Deanna


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RE: Your Greatest Hit Recipes for Leesa

The original post was over two years ago, so it could be that Leesa isn't around much anymore, but her legacy is..


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RE: Your Greatest Hit Recipes for Leesa

Thought I'd add to this. This is a new one I've tried this year and like quite well.

Kiwi Daiquiri Jam Recipe

Ingredients
5 kiwifruit, peeled
3 cups sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch (85 ml/3 ounces) liquid pectin
Green food color, optional
4 Tbsp rum

Instructions
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints


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RE: Your Greatest Hit Recipes for Leesa

This afternoon, my mom & I made the Sour Cream Walnuts that I pulled off this forum a couple of years ago (a big thanks to whomever originally posted it). It has become one of our favorite holiday recipes. Yum, now if I can only keep myself from nibbling on them until they are gone.


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RE: Your Greatest Hit Recipes for Leesa

Every year it MUST be fresh cranberry sauce (NO cooking). My wife loves it and eats it by itself.
1 12 oz. bag of fresh cranberries
1 crunchy apple
1 whole orange
1`cup of sugar
1 teaspoon fresh grated ginger (or a couple of lumps of candied ginger finely chopped)
1 cup pomagranate ariols
1/2 cup chopped pecans or walnuts

In food processor, place cranberries, apple quartered/cored, sugar, 2 teaspoons of fresh orange zest, peeled and seeded orange, and ginger. If you want to add dried apricots or a slice of fresh pineapple as I did this year, go ahead. Grind all to a pea to bb sized mix. Remove to bowl and rest overnight in refrigerator to blend flavors. Taste test for sugar next day. Add sugar if necessary (I never do as I like it tart) and add toasted chopped nuts and pomagrante ariols (if you have them). If you don't have the ariols, don't worry as it will still be delicious. Remember, you have to make it the day before to let flavors blend. Don't know how long it keeps as it is always gone in less than a week. Try on pancakes, toast, chicken, turkey, pork, sweet potatoes, pumpkin, in pie filling with apples, let your mind wander. Regards - Jim in So California


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RE: Your Greatest Hit Recipes for Leesa

Jim,
Ooh, sounds lovely. Though I think I would be eating it by myself, too --- I love anything cranberry but DH has a sweeter tooth.

Dumb question --- what is an ariol? ARe these what I would have called pomegranate seeds?

Zabby


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Greatest Hits

suzyq,

Question --- how well do those sour cream walnuts keep? I have been thinking of making some for my gift baskets, but I want them to taste fresh when I give them, which won't be till a New Year's party. (When I've made them before, they've been consumed within a week or two --- OK, usually a day or two --- so I have no experience!)

Thx,

Zabby


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RE: Your Greatest Hit Recipes for Leesa

Zabby - Lol...to be honest, they have never lasted more than a week in my house (I'm addicted). But, I would think they would store fine until New Years as long as they were kept dry.


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RE: Your Greatest Hit Recipes for Leesa

Zabby
Sorry I used the technical term for pomagranate seeds. Yes, they have a strange name as the seeds are actually segments of a berry as a pomagranate is a berry rather than a fruit. They do add an extra crunch to the cranberry sauce. They also look wonderful, and taste wonderful in cole slaw. Don't laugh, my Mom did this in the 50's and 60's every winter when pomagranates were available. Regards - Jim in So. California


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RE: Your Greatest Hit Recipes for Leesa

Jim, it wasn't too hard to guess what you meant, actually. I can tell they aren't just seeds, because of the way they explode. (My first contact with a pomegranate was in the ninth grade, when the boy who sat behind me in class put some of the "seeds" on my chair, where I sat on them, staining my uniform skirt... I took the grapes from my own lunch and smashed them between the pages of one of his books, and we were pretty good friends from then on... ;-) )

I love adding a few to fruit salads.

Z


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RE: Your Greatest Hit Recipes for Leesa

Hey -
I haven't been in here for a long time - after baby #3 my times has been limited. I just thought I would take a few minutes to check in and here was this wonderful thread. I still make annie's habanero gold and it gets constant rave rave rave reviews!!! Still canning and freezing a bunch for my family. Miss being here every day!


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RE: Your Greatest Hit Recipes for Leesa

Leesa,
Annie now has a new following for a salsa she invented/created. Check out the threads for that too..


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RE: Your Greatest Hit Recipes for Leesa

I just thought I'd bring this thread to the top for new members and the beginning of the 2008 canning season.

If we post new favorites, it will keep "Hit Recipes" alive.

Carol


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RE: Your Greatest Hit Recipes for Leesa

As a relative newbie who really appreciated this post, I'm bumping it up again. I'm sure Leeza would love to hear about even more great recipes. Oh, and so would I. =)


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RE: Your Greatest Hit Recipes for Leesa

Here's one that is a favorite around our house and is a good way to get some use out of those big baseball bat size zuc's and yellow squash.

Doesn't have a name, that I know of, but maybe someone already knows this recipe and can help me out with the name.

1- baseball bat zuc/squash; peel, seed and dice into smaller chunks
1- large white/yellow onion; diced
2-3 ripe tomatoes; blanch, peel and cut into 1/2" slices
Prego
1 package Mozaerella cheese

In 11x13(??, a bigger baking dish) baking dish mix together zuc and onion to form bottom layer. Add fresh tomato slices on top and stick into a 350 deg oven for 15-20 minutes. Once zuc is semi fork soft, take out of oven and drain excess water that has come from the veggies. Place a thin layer of Prego over the dish and then a package of cheese to coat everything. Back in the oven until cheese it melted and your done.

A fan favorite around here at get togethers and such. My mom makes batches of this and freezes them, of just the base three ingredients, for the winter time and they are extremely tasty when it's -10F out.

Hope you enjoy!!


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RE: Your Greatest Hit Recipes for Leesa - kylec

What is Prego? Do you mean a type of tomato based spaghetti sauce? I want to try this recipe.


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RE: Your Greatest Hit Recipes for Leesa

Yes, Prego is a brand name of spaghetti sauce.
Use the brand you like or homemade!

It does sound good. I think I'll go 'chat' with the zucchini's tonight and tell them to hurry up and grow!

I've got sauce (Katie's Roasted Tomato Garlic Soup) and Walla walla onions and Moz cheese. Parm would be good too!!!

Deanna


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Your Greatest Hit Recipes for Leesa

Dilly Beans (from USDA, original poster Linda Lou)

4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process 5 min.
If you want to skip the boiling of the jars first, then process in the BWB for 10 min. I do it, and they are good and crisp still. You can also use Pickle Crisp if you want pickled things really crunchy. Cider vinegar will seem less tart, but it will make the brine darker. Adding a pinch of sugar is a good idea, too.


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RE: Your Greatest Hit Recipes for Leesa

Prego is for those who don't like tasting real tomato 'character'. Loaded with sugar and all kinds of stuff to make it kind of plain.


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RE: Your Greatest Hit Recipes for Leesa

Like was stated before the Prego in the recipe is the commercial sauce.


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RE: Your Greatest Hit Recipes for Leesa

Be careful, I'm BAAAACCCKKK. (grin)

I got married in May, my daugther got accepted into the professional squence of her radiology program, Dad's been in the heart center a couple of times. It's been wildly busy, but it's canning season again.

This is something I tried last year, I got the recipes from nancy (wizardnm) and really liked it. This year I'll make more, if the frost didn't hit all the pears.

PEAR MINCEMEAT:

7 lbs. pears, peeled, cored & cut into eighths
2 lemons, unpeeled & cut into eighths
2 oranges, unpeeled & cut into eighths
2 c. raisins
6 c. sugar
1 tbsp. salt
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground nutmeg
1 tbsp. ground cloves
1/2 c. vinegar

Position knife blade in food processor bowl. Add about 1 cup pears; process until finely chopped. Repeat with remaining pears, lemons, oranges and raisins.
Combine chopped fruit and remaining ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies.

Makes 7 1/2 pints.

Annie


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RE: Your Greatest Hit Recipes for Leesa

bumping again :)


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RE: Your Greatest Hit Recipes for Leesa

It's that time of year again when the question "What to do with all that squash???" keeps coming up. I always respond that I make and freeze insane quantities of zucchini bread (using any summer squash, green or yellow). A few folks have asked for my recipe, so here it is.

There is probably nothing special about it---good zuke bread recipes abound. But I find this one easy to make, flavourful, moist, and handy in that it makes two loaves at once. I have two great stainless-steel loaf pans with straight sides (rather than the more usual angled ones) that I inherited when my MIL sold her house; the pair will fit in the (larg-ish) toaster oven, so I can bake this in high summer without heating up the whole kitchen. And I do, about every second day....

Zabby

ZUCCHINI BREAD

*from _A Century of Canadian Home Cooking_, Carol Ferguson & Margaret Fraser, Prentice Hall Canada, 1990

3 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla
2 cups packed finely shredded zucchini
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped nuts

In a bowl, beat eggs, sugar, oil, and vanilla. Stir in zucchini.

Stir together flour, baking powder, soda, salt, and cinnamon. Stir in raisins and nuts.

Stir dry ingredients into zucchini mixture.

Pour into two greased 8- x 4-inch loaf pans.

Bake in 350 degree F oven for 50 to 60 minutes or until tester comes out clean.

Makes 2 loaves.


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RE: Your Greatest Hit Recipes for Leesa

bump


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RE: Your Greatest Hit Recipes for Leesa

How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber.

Raspberry with Chocolate
2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.

Notes:

After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.

Also, you should process this in a BWB for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers.

Melissa


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RE: Your Greatest Hit Recipes for Leesa

Basil Beans

I use the same recipe as whynotmi posted for dilly beans, except I use roughly chopped basil in place of dill. Also, I slice the garlic into quarters or more to make sure that all that flavor seeps in. It is a family favorite.


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RE: Your Greatest Hit Recipes for Leesa

Hey, Leesa, nice to hear from you. Yep, here's our old thread still kicking around, having become a classic! Hope all is well.

Zabby


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RE: Your Greatest Hit Recipes for Leesa

I did lots of copy and paste, so like others before thought I'd bump this back to the top! This is my second year canning, and I'm ready to expand my horizons!


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RE: Your Greatest Hit Recipes for Leesa

GREAT THREAD!!!


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RE: Your Greatest Hit Recipes for Leesa

Would Carol's Multi-Use Tomato Sauce recipe (above) be safe to can if I left out the wine? I was reading the other thread about adding wine to a recipe and some one said that wine added acity.

I made the Zucchini Relish that Linda Lou posted above and it is really good. You'd never know it wasn't made with cukes.


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RE: Your Greatest Hit Recipes for Leesa

I'm sorry, but it definitely wouldn't be safe to boiling water bath without the wine.

Carol


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RE: Your Greatest Hit Recipes for Leesa

Thank you Carol.

This one from Ball looks good. Going to try it tomorrow.

Chow-Chow Relish

1 quart chopped cabbage (about 1 small head)
3 cups cauliflowerets (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (about 2 medium)
2 cups chopped sweet green peppers (about 4 small)
1 cup chopped red peppers (about 2 small)
3 tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar

Combine vegetables; sprinkle with salt. Let stand 4 to 6 hours. Drain well. Rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 4 pints


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RE: Your Greatest Hit Recipes for Leesa

I'm so glad this thread keeps getting bumped! I haven't tried anything new this year, but probably will make the Kiwi Daiquiri jam again.


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RE: Your Greatest Hit Recipes for Leesa

This thread is fantastic. I took some of these recipes.. Can't wait to try them..Died sundried maters I will definitely try tomorrow.. Zuke bread I will try this winter.. I have plenty of zuke frozen already.Fried sweet green maters. Might do that tomorrow. thanx all!! keep it going.


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RE: Your Greatest Hit Recipes for Leesa

The Chow-Chow Relish is definitely a keeper! I wish I had enough vegetables to make a couple more batches. This won't last long in this house.

We have eaten and frozen some cabbage and have several heads of the red left, so I am going to try a half batch of this from Ball:

Spiced Red Cabbage

12 pounds red cabbage (about 3 large heads)
1/2 cup canning salt
1 cup brown sugar
1/2 cup mustard seed
1/4 cup mace
2 quarts red wine vinegar
1/4 cup whole cloves
1/4 cup whole allspice
1/4 cup peppercorns
1/4 cup celery seed
2 sticks cinnamon

Remove outer leaves of cabbage; core and shred. Layer cabbage and salt in a large bowl. Cover; let stand 24 hours. Rinse. Drain thoroughly on paper towel-lined trays, about 6 hours. Combine sugar, mustard seed, mace and vinegar in a large saucepot. Tie whole spices in a spice bag; add spice bag to vinegar. Boil 5 minutes. Remove spice bag. pack cabbage into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.


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RE: Your Greatest Hit Recipes for Leesa

never-give-up, you're cheating on my thread! it's for "greatest hits" recipes, so you need to try a recipe FIRST and then post it after you KNOW it's good! No fair getting us all excited about a recipe if we aren't sure yet it's gonna be a keeper.... lol

Zabby ;-p


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RE: Your Greatest Hit Recipes for Leesa

Ive been following this thread for a while and really appreciate all the contributions. Thought Id offer a few of my favorites in return for all the new recipes Ive copied from this thread.

Habanero Cranberry Jelly (I call it Turkeys Revenge).

I created (ok, not wholly created LOL) this variation of Mellys Cran-Jalapeno Jelly. Using Mellys as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, its great in the summer too!

Ingredients:
3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice
1/2 cup finely diced habanero pepper
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

Procedure:
1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars

Bandy Peppercorn Sauce

For those who like this type of sauce, this one (IMHO) is decadent! A little bit of effort but well worth it. It freezes well.

I dont recall where I originally found the recipe.

1 cup (250 mL) red wine
1 tsp (15 mL) balsamic vinegar
2 cups (500 mL) beef or veal stock
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) cracked pink peppercorns
1 tsp (15 mL) cracked green peppercorns
1 tsp (5 mL) cracked black peppercorns
2 tbsp (25 mL) brandy

1. Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes.
2. Add stock and bring to boil. Continue to cook about 10 minutes until sauce reduces to 1 cup (250 mL).
3. Add cream and reduce again until sauce is thick and glossy, about 3 to 5 minutes. Stir in peppercorns and brandy and simmer 2 more minutes to amalgamate flavours. Salt to taste.

Makes about 3/4 cup (175 mL)

Caramelized Leek Soup (Gourmet : January 1998)

Given the simple ingredients, we were amazed at how tasty this soup turned out. Its a bit time consuming but worth the effort. It can be served as is but we prefer to puree it, turns out like a cream soup but without the cream. The pureed version freezes very well.

Ingredients
2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth
Garnish: 4 teaspoons finely sliced fresh chives

Preparation
1. Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain.
2. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes.
3. Stir in sugar and cook, stirring occasionally, 10 minutes.
4. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes.
5. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden.
6. Add remaining 3 cups broth and bring soup just to a boil.
7. Season soup with salt and pepper.

Makes about 5 cups, serving 4 as a first course.

I hope some of you find these as tasty as we do.

Bill


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RE: Your Greatest Hit Recipes for Leesa

Sorry Zabby, wasn't my intention to do it wrong. Too excited for my own good.


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RE: Your Greatest Hit Recipes for Leesa

never-give-up, I hope you know I was kidding! I (and I am sure others) have much enjoyed your excited (and exciting?) contributions. ;-) I even like the WORD "chow-chow"---it just SOUNDS like a fun food!

Did you try the red cabbage? How'd it turn out?

Z


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RE: Your Greatest Hit Recipes for Leesa

Carol I am 2 plum tomatoes away from making your multi-use tomato sauce and, had a couple of questions if I could, as I have never made sauce. When it says 1 large zucchini how large is it? The super market size or a little bigger?

We don't drink wine so don't know what is a dry red wine. I found a small sample size Merlot. Will that work?

I cored and froze the tomatoes while I waited to get enough. Would I let them thaw and squeeze the excess liquid out of them before putting them in the pot? Do the seeds matter? Sorry for so many questions?

Zabby I haven't tried the red cabbage. I think I should let it sit a while for the flavor to get into the cabbage. Was thinking of trying it the next time we have ham.

I really love the chow-chow. Have been trying to find another vegetable mixture with the same spices as we are out of green cabbage and cauliflower.

My brother went nuts over Linda Lou's zucchini relish and went home with a pint yesterday. We are on our 2nd gallon of Daves refrigerator dills too, hubby loves them.


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RE: Your Greatest Hit Recipes for Leesa

I love Ellie Topp's recipes, but I wish all major ingredients were listed by weight or volume, not just some. More and more that's the common practice with canning recipes and it does help with consistency.

Assume a "large" zucchini is 1/2 pound. A lot of the ones you find in gardens would be "mammoth", LOL.

Merlot will be fine. In fact, I'd use Merlot. Some of the really dry red wines are too acid-y for my taste. I'd recommend making only the original small batch or even a half batch to see how you like it. The sauce will mellow somewhat in the jar but if it's too zingy for your taste, add a little sugar and let it cook a bit longer before bottling.

I would weigh the tomatoes before draining out the liquid to make sure the amount is right. Frozen tomatoes will drain out very easily and the sauce will thicken more quickly without the addtional liquid.

Seeds are OK, though I prefer to thumb out what I can because they can add a bitterness (depending upon the tomato). But it's up to you and perhaps more trouble than it's worth with a thawed tomato.

Carol


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RE: Your Greatest Hit Recipes for Leesa

Thanks so much Carol. I can't wait to try it!


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RE: Your Greatest Hit Recipes for Leesa

I made your sauce Carol and it is delicious! In fact there was some left over that wasn't quite enough to make a full jar and we both found ourselves sneaking a spoonful went we went by the refrigerator. lol Definately a keeper.

Could I ask another question about it? As I did (and will use frozen tomatoes in the next batch) I found it more difficult to get some of the seeds out without losing pulp. So would it be ok to use a food mill?

Freezing the tomatoes did seem to have 2 great advantages. The skins did just pop off easily, as many posters have said. The sauce didn't take long to cook down because they lost alot of water, again as other posters said it would.
God this place is awesome!


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RE: Your Greatest Hit Recipes for Leesa

ok guys... Ive popped back in here looking for a recipe and spent an hour saving recipes darn it.. but the one I want I cant find... Pears in vanilla sauce? For BWB canning. I know i got it here.... HEEEELLLPPP

Oh yeah HI EVERYONE! I havent popped in here in a long long time... havent canned in about 2 years now... too busy with the kiddo now 3!! Scary...


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RE: Your Greatest Hit Recipes for Leesa

  • Posted by bcskye 5 Brn.Co., IN (My Page) on
    Sun, Aug 31, 08 at 12:59

Zabby, I made your Zucchini Bread recipe the other night and it was really good even without the raisins that I thought I had but didn't. Will be making more and freezing for fast treats.


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RE: Your Greatest Hit Recipes for Leesa

I think a food mill for the tomatoes would be fine (measuring before pureeing). Tomatoes cook down into a sort-of puree anyway. You're just speeding up the process.

But don't puree any of the other vegetables.

Carol


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RE: Your Greatest Hit Recipes for Leesa

Thanks so much again Carol! I really appreciate your answering, especially on a holiday weekend. Hope you and everyone on here have a good one.


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RE: Your Greatest Hit Recipes for Leesa

I tested this recipe (by making just a pint) and it was so delicious I quadrupled the recipe and made eight 1/2 pints today - just BWB for 20 minutes. It is absolutely amazingly tasty and pairs with cheese, scrambled eggs, grilled chicken or fish. Hope you enjoy! - Cathy

Tomato Jam

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I used two Thai bird peppers and included the seeds)
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.


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RE: Your Greatest Hit Recipes for Leesa

IMO this recipe is to die for. I took the tips given and took 14 oz of frozen red raspberries, thawed, mashed and cooked to get the juice and used 100% pomegranet juice (no sugar added) to get the rest of the juice for the recipe. There was a lot of foam, but even that tasted soooooo good. I am so going to make more of this! With out question!

Here is a link that might be useful: pomegranet jelly, will this work and be safe


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RE: Your Greatest Hit Recipes for Leesa

Parmigian Sun-Dried Tomato Bread (Bread Machine)
1 1/4 cups water
2 tablespoons oil that tomatoes are in
1 teaspoon lemon juice
1 tablespoon granulated sugar
2 tablespoons powdered milk
1 teaspoon salt
3 cups white bread flour
6 tablespoons chopped sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons active dry yeast
2 Tblsp Parmigiana cheese

Add Yeast, Water, Salt, Flour, Lemon Juice, Powdered Milk,
Add remaining ingredients last 3minutes of final knead cycle.

I stop the machine after the second kneed cycle. I roll the dough into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise double in size. Bake at 350 for 25 minutes. This is a dense bread. They freeze beautifully. I allow them to cool and then place all ina ziplock or vacuum bag. Easy to grab a couple out when you want them.


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RE: Your Greatest Hit Recipes for Leesa

Asparagus Pesto

1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese
1 cup pine nuts
1/4 cup olive oil
Juice of 1/2 half lemon
1/2 teaspoon fine-grain sea salt

Toast pine nuts in a single layer in a large skillet set on medium heat, stirring occasionally, until fragrant and lightly browned. Remove from pan and set aside.

In a medium pan, bring salted water to a boil and drop in the asparagus. Cook only 2 or 3 minutes until the spears are bright green and barely tender. Drain under cool water to stop the cooking process.

Add the asparagus, spinach, garlic, parmesan, and pine nuts to a food processor. Puree and, with the motor running drizzle in the olive oil until a paste is formed. Add lemon juice and salt. Adjust to taste.

I have used swisschard and it tastes great. Also have skipped the salt at the end and used roasted salted sunflower seeds instead of pine nuts. Yum.

This freezes well if you can keep your spoon out of it long enough to have some left, that is. Tastes even better the next day. We like this better than basil pesto now.


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RE: Your Greatest Hit Recipes for Leesa

bcskye,

Glad you liked the zucchini bread! I just made a batch yesterday a.m. and served some with breakfast for my weekend guests. I was short on raisins, too, but I had some dried Craisins so I used some of those to make up the amount. It was even better! The friends liked it so much I gave them the other loaf to take home.

Meanwhile the zukes I shredded generated enough for two more batches---I'd better get baking!

Zabby


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RE: Your Greatest Hit Recipes for Leesa

Mrswhlbarrow, did the tomato jam recipe source say it was ok for canning? Looks borderline on acid to me, with the jalapeno and only 2 T of lime juice. I ended up with more tomatoes than I need for a double batch of Annie's salsa (4 total this year) and I can't decide whether to do a triple batch or try some other recipes. Yours looks great but I want to make sure I trust it.

Melissa


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RE: Your Greatest Hit Recipes for Leesa

Hi Melissa, I wondered the same thing, but the recipe (from the NYTimes - Mark Bittman - 8/20/08) said it could be canned. I can tell you that the jam is amazing. I served little appetizers w/mini financiers, tomato jam, and goat cheese mixed with chives and marscapone (from Gourmet.com - mini tomato burgers). My foodie friends went wild.

Cathy


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RE: Your Greatest Hit Recipes for Leesa

Hmm...I looked on Bitten and the main recipe doesn't seem to mention canning, although their food stylist has photographed it in a pretty little jar. But most of the commenters seem to be worried about the acidity too. If I do get one pint out of it, then the 2T juice included would be more than enough for the tomatos, and therefore would possibly also be enough for the jalapeno. But I wouldn't bet my life on it, so I think I will make this recipe, BWB it, and keep the sealed jars in the back of the fridge till I eat them. Thanks for posting it, it looks great!

I have some romas from my farm share that will go into this jam, but I still have 7 large tomatoes that didn't become salsa. Oh, the possibilities. ;-)

Melissa


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RE: Your Greatest Hit Recipes for Leesa

Leesa, are you still there? I'm going to jump in with something totally different that my family just loves. This is my version of a mexican dip that a local restaurant serves.

Spinach con Queso

2 C. Queso (quick melt) cheese, shredded
3 fresh jalapeno peppers, seeded and finely chopped
1/2 C half & half
1/3 C. onion, finely chopped
1 teas.cumin
1 T. roasted red pepper, chopped (this is approx.)I add it for color.
1/2 box frozen chopped spinach, thawed and I chopped it again.

Heat all ingred. in double boiler over low heat, stirring constantly until cheese is melted. Serve warm with tortilla chips. Makes about 2 cups.

Don't let the simplicity of this recipe fool you....it is awesome and you might as well double it to begin with.

I'll be interested to get your take on this. It's easy to control the heat.

Enjoy!
Jude


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RE: Your Greatest Hit Recipes for Leesa

Wow. That's so weird. When I printed out the Tomato Jam recipe from the Bitten site about two weeks ago, the last line was "This recipe can be canned."

Something tells me the lawyers got freaked.

I've had mine on a shelf for over a week.... and served some last night. No one died.

Cathy, fretting...


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RE: Your Greatest Hit Recipes for Leesa

Bump

Sorry, I wanted to bump this thread back up because I have gleaned so many great recipes off of it and Im sure there are more out there!

FYI, Zabby has started a new Soups and Stews thread that should be bumped up every now and then always looking for fellow Harvesters gems!

Bill


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RE: Your Greatest Hit Recipes for Leesa

Bump! I love this thread and have been referring people to it! I've got to get my butt in gear and try some new recipes. I'm so far behind!


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RE: Your Greatest Hit Recipes for Leesa

Bumping up again... I'm going to be making Linda Lou's Apple Pie Jam this week. So I thought I'd bring this up from page 5 to make it easier to find when I need to print out the recipe, and I figured others might be looking for this also, with all the discussions about the recipe. That's what changed my mind about what to do with all the apples a neighbor brought me (was just going to make apple jelly - how boring!!) Also will be trying some of the others, they all sound so wonderful!!


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RE: Your Greatest Hit Recipes for Leesa

  • Posted by bcskye 5 Brn.Co., IN (My Page) on
    Thu, Oct 23, 08 at 20:57

Just came back for more recipes to try. Yes, we need to keep this up so we don't have to fight the search system to find it. Going to make your Zucchini Bread again tomorrow, Zabby, and this time I do have the raisins. :D


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RE: Your Greatest Hit Recipes for Leesa

  • Posted by cabrita 9b & 10a (21 & 23) (My Page) on
    Fri, Oct 24, 08 at 0:58

ucchini-banana-date-spice bread (or muffins)

3 cups zucchini shredded finely
4 bananas, mashed
3 cups whole wheat flour
1 cup strong hot coffee
1 1/4 cups pitted minced dates
1 tsp salt
2 cups brown sugar
1/2 cup yellow raisins
1/2 cup chopped pecans
2 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp grated fresh ginger

Pour hot coffee on minced dates and let soak a few minutes. Add
bananas, mash, and add all the sugar and spices, salt. Squeeze juice
from shredded zucchini and set aside (use in a soup or veggie stock or
in mix if too dry). Add drained shredded zucchini to the
banana-coffee-date mix. Add raisins, pecans and sift flour with soda
and baking powder. Add flour mix into zucchini banana mix and stir
lightly. It should not be very wet, use some reserved zucchini juice
if too dry. Pour batter in oiled muffin tins or in oiled bread pan
and bake at 350F oven for 15-20-30-45 minutes (depending on type of
pan, muffins take a lot less, small muffin tins even less, a large
bread pan will be closer to 45 minutes).


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RE: Your Greatest Hit Recipes for Leesa

OK I plan on making apple chutney this weekend i never made it and dont even know what to use it on but it sounds good, (karen b's chutney)
i was thinking maybe on baked pork chops? heck i dont know.
I did make mango salsa and it has alot of the same ingredients the apple chutney has, i am all out of it already, hubby liked it on burgers, brats, hotdogs, ect ect i had a small bite out of one jar,(and liked the taste) but i did only make 4 pints and i sent some out to my family back home
Any way i have a problem i cant find a red pepper around here (unless i want to go 45 miles round trip) or red hot peppers so i was wondering if i could use red roasted peppers (from a jar) (in place of the sw red peppers) and red hot pepper flakes for the red hot peppers and how much hot pepper would i use?
So many great recipes on here I DONT KNOW WHERE TO START!

Annie1992 your pear mincemeat sounds awsome!!

jude31 spinach con queso i am not to crazy about spinach but hubby is and i think i would be willing to try this thanks!
And all the breads and jams yum, think i better copy and paste so i can be sure to have all these recipes. :0

thank you all
dillydee


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RE: Your Greatest Hit Recipes for Leesa

  • Posted by kimmid Southern NH (My Page) on
    Sat, Dec 20, 08 at 18:35

Hello All...
Long time no post.. hehe
I am making lots of stuff tonight and wanted to check something so I would post a hi!!! and bump my favorite thread.


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RE: Your Greatest Hit Recipes for Leesa

Good thing you brought it back as it was getting close to the end, and next is the 'twilight zone', where is usually lost forever.


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RE: Your Greatest Hit Recipes for Leesa

Are threads really dropping off the end within two months of the last post on them? That's sad. I'm sure there are forums even more active than ours...you would think Gardenweb could do better, especially these days when storage is so cheap. Thanks for saving this one.

Melissa


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RE: Your Greatest Hit Recipes for Leesa

The last thread number 67 has dates of July and August 2007. Some threads stay on longer if they are brought back up again, but many have dropped off before 2005 and 2006. It used to be that we had only 10 pages of threads, with a smaller amount of posts within each. The iVillage has expanded that about a year ago.


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RE: Your Greatest Hit Recipes for Leesa

Many great recipes on this thread. I copied and pasted many of them to try in the future. We don't want to lose them, so bump!


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RE: Your Greatest Hit Recipes for Leesa

I'm printing away to and bumping.....lol
I used to stay on the garden junk side and Spike did not like for us to bump a thread.


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RE: Your Greatest Hit Recipes for Leesa

I'm so happy to see this thread back from last year (and the year before and the year before).
I have no recipes to add at this moment, but wanted to point out that the Plum Sauce is amazing!
I used it all winter for a quick meal --

Asian Style Pork Tenderloin

Take a boneless pork tenderloin and sear on all sides in a hot, lightly oiled saute pan.

Place tenderloin in a baking dish, slather about 1/2 a jar of plum sauce all over the meat, and bake at 350 for about 12-15 minutes.

Remove from oven and let the meat rest, covered with foil, for 10 min.

Heat remaining jar of sauce gently and spoon on the plate, fan out four or five slices of pork over the sauce.

Voila! Fancy-schmancy dinner in less than 30 min.

Enjoy,
Cathy


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RE: Your Greatest Hit Recipes for Leesa

I'm so happy to see this thread back from last year (and the year before and the year before).
I have no recipes to add at this moment, but wanted to point out that the Plum Sauce is amazing!
I used it all winter for a quick meal --

Asian Style Pork Tenderloin

Take a boneless pork tenderloin and sear on all sides in a hot, lightly oiled saute pan.

Place tenderloin in a baking dish, slather about 1/2 a jar of plum sauce all over the meat, and bake at 350 for about 12-15 minutes.

Remove from oven and let the meat rest, covered with foil, for 10 min.

Heat remaining jar of sauce gently and spoon on the plate, fan out four or five slices of pork over the sauce.

Voila! Fancy-schmancy dinner in less than 30 min.

Enjoy,
Cathy


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RE: Your Greatest Hit Recipes for Leesa

  • Posted by bcskye 5 Brn.Co., IN (My Page) on
    Wed, Jul 8, 09 at 23:51

This thread is a treasure and I hope it never ends. Guess I'd better start cutting and pasting just in case it does.


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RE: Your Greatest Hit Recipes for Leesa

I have to bump on here and state that my salsa recipe posted was the original recipe. After a lot of testing and changes, the final/changed/tested recipe is to be waterbath canned with a minimum of one cup of vinegar, and done in pints only.

Please update the files, if anyone is using the old recipe.

Annie


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RE: Your Greatest Hit Recipes for Leesa

This is a favorite of mine and I'm pretty sure it came from "Small Batch Preserving". This also is amazing with goat cheese (or any cheese really), some crusty bread, and a glass of wine. It doesn't last long in our house!

I'm sorry, I wish I had noted what the yield was for this, but didn't copy it over. I think it makes 4 half pints.

Roasted Red Pepper Spread

6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat. Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan. Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.


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Blueberry Chipotle Jam/Sauce

Make your favorite blueberry jam recipe and add chipotle powder -- start with 1 or 1.5 tsp per 2 pints berries, and see how you like the level of warmth.

Inspired by a commercial "Blueberry Chipotle Grill Sauce" that I used on roast beef sandwiches, roast pork sandwiches, and even PB&J.


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RE: Your Greatest Hit Recipes for Leesa

it's not a recipe, it's a tip from my Uncle Marty: Those dilled green beans are a great swizzle stick for Bloody Mary's.

Now that I think of it, he makes those with Shirley's Vegetable Juice Cocktail too...

Annie


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RE: Your Greatest Hit Recipes for Leesa

Taylor's Wet Eye Salsa

30 whole Ripe Tomatoes
6 whole Green Bell Peppers, Chopped
8 whole Large Onion, Chopped
2 whole Jalepeno Peppers (seeded And Chopped)
cups White Vinegar
Salt To Taste
Preparation Instructions
Drop tomatoes into boiling water for a few seconds then plunge into ice water. This will allow you to slip skin right off.
Cut up peeled tomatoes, onions , bell peppers, hot peppers add vinegar and salt. Keep adding salt till you reach the desired taste.

Pour in pint jars and process in water bath for about 10 minutes.


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RE: Your Greatest Hit Recipes for Leesa

Sorry auntnete but that isn't a safe salsa recipe for BWB canning - fresh eating fine. But that isn't enough acid for all those low acid vegetables unless you pressure can it.

Salsa recipes are currently undergoing extensive testing at U of GA and since they are eaten fresh from the jar with no additional cooking they have to be acidified down to safe pH levels going INTO the jar.

Dave

Dave


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RE: Your Greatest Hit Recipes for Leesa

We have pear trees everywhere, and this is a huge hit!

Ingredients
1 (20-ounce) can crushed pineapple with syrup
16 cups (about 6 pounds) peeled, cored, and chopped pears
10 cups sugar
1 tablespoon lemon juice
Special Equipment: 12 to 16 (1/2-pint) canning jars with lids
Directions
Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.


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RE: Your Greatest Hit Recipes for Leesa

Wow, I have been making it for almost 7 years. Last year I made over 200 pints (which is the most I have ever made in one year) Never had a problem.


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RE: Your Greatest Hit Recipes for Leesa

I love reading all these recipes...Keep them coming...
Bump


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RE: Your Greatest Hit Recipes for Leesa

Totally unrelated to home canning and such, but its a favorite of mine since I was a kid and my mom made cakes filled with it for our birthdays. Simple recipe.
Cream filling:

3 tablespoons flour (instant type is best to reduce lumps)
1/2 cup milk
scant 1/2 cup shortening with part butter
1/2 cup sugar (or Splenda for sugar free)
1 tsp. vanilla

Carefully mix milk and flour together to avoid lumps. Cook over low to medium heat until it thickens to a stiff paste. Place shortening and butter mix in a small mixing bowl with the sugar. Mix them at medium and then high speed for about 1-2 minutes. Once the cooked milk and flour paste has cooled to lukewarm (NOT HOT!), add it to the sugar shortening mixture. Mix in the vanilla, and a dash of salt and beat at high speed for about 2-3 minutes. You end up the a nice cream filling better tasting than what you find in Hostess Twinkies. Its spread bewteen cake layers and any left over can go ito the frosting. I make chocolate muffins and use a pastry bag to 'inject' the filling into the muffins, just like a Hostess cupcake.


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RE: Your Greatest Hit Recipes for Leesa

I'm intrigued with Ken's recipe for the "Hostess Twinkie Cream" recipe. I'm sure you remembered this recently because you were having memories of your mother's birthday cakes.

I'll have to try this -- not because it's healthy, but it's something that would be fun to cook up with our granddaughter. (And maybe she'll even let me lick the bowl!) Thanks.

Kathy in Washington


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RE: Your Greatest Hit Recipes for Leesa

If you like it to be a chocolate flavor, add some unsweetend cocoa, about 2-3 tablespoons when creaming the shortening sugar, and increase the sugar by 1/4 cup. Never add any granulated sugar AFTER the milk flour paste is mixed in, as it will be gritty and wil not dissolve. Its the slight warmth of the paste that mixes with the granulated sugar that mkes it dissolve.


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RE: Your Greatest Hit Recipes for Leesa

I'm not Leesa (sounds like a song LOL!) but I did find some great sounding recipes here and thought there might be some other new-ish people that would appreciate this thread so I am bumping it.

Thanks to all the contributors for this wealth of info!

Alexa


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RE: Your Greatest Hit Recipes for Leesa

I have got to try Ken's cream filling!!! I have lurked around here for a long time and very happy to see this thread is still going pretty strong after all this time. One of the better threads on here many great things to try still.


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RE: Your Greatest Hit Recipes for Leesa

I LOVE that I found this thread... Bumping up!

Thanks everyone!!!


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RE: Your Greatest Hit Recipes for Leesa

I'm so excited for the creme filling! I saw a recipe that appears to be that one on Paula's Party or whatever that show is, and they all said it was just like Twinkie filling! But I didn't get the recipe, so YAY!


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RE: Your Greatest Hit Recipes for Leesa

Ah was looking for a Zuchinni bread recipie and here it is above.
Lots of goodies here to drool over

ML


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RE: Your Greatest Hit Recipes for Leesa

Bumping, because I have to keep looking for it.


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RE: Your Greatest Hit Recipes for Leesa

I finally got back in - yes I haven't been around for a few years - too busy canning (wink wink). I have won lots of sweepstakes ribbons at our county fair - including two best of shows in the last few years. I was searching for some recipes and got back on and was so surprised to find the thread back yet again. Will try to get on more often!!! Keep canning!


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RE: Your Greatest Hit Recipes for Leesa

Someone asked me to post the recipe for the Rotel-type Tomatoes so here it is.

Canned Rotel-Type Tomatoes and Hot peppers. This is based on the NCHFP recipe linked below.

5 lbs. tomatoes peeled (optional) and coarsely chopped but do not drain as you need the liquid.
2 lbs. coarsely chopped hot peppers (we use jalapenos and Hungarian hot wax and only remove the stem)
1 large onion, coarsely chopped (optional)
1 cup 5% vinegar
2 tsp. canning salt (optional)
1/2 tsp. ground black pepper

Combine all ingredients in large non-reactive pan and bring to a boil. Simmer for 10 mins. Taste and adjust season as needed. Fill jars leaving 1/2" headspace and process in BWB for 15 mins. Yield 4-6 pints.

Options:
peeling the tomatoes is optional
removing the pepper seeds is optional
1 T sugar is optional and we use it
onions are optional
When we make it we sub 1/2 cup bottled lime juice for 1/2 cup of the vinegar and we use cider vinegar rather than white but either is ok.

Dave

Here is a link that might be useful: NCHFP - Hot Tomato-Peppers


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RE: Your Greatest Hit Recipes for Leesa

Dave -

Thanks! I asked for it - can't wait to try it. - Leesa B


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RE: Your Greatest Hit Recipes for Leesa

bump to save


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RE: Your Greatest Hit Recipes for Leesa

Thanks for recipes. My 2nd year canning coming up.


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RE: Your Greatest Hit Recipes for Leesa

Bumping! I'm about to start canning this weekend for the first time this season.


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RE: Your Greatest Hit Recipes for Leesa

Oh My Goodness!

Homemade Cream Filled Chocolate Muffins!! I must try that!

My garden was pretty much a bust this year due to the drought and illnesses.

I canned for the first time last year, starting with Peach Salsa that I found here as well as Hot Pepper Jelly.

I'm hoping and planning for a better garden next year.

I don't ever want to loose this thread.
I may even try my luck at saving it to a file, even though I'm very computer helpless/hopeless.

Thanks for all of the recipes,
Betty


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RE: Your Greatest Hit Recipes for Leesa

YUM that cream filling DOES sound yummy! I copied that one to. Can't believe this thread is still going strong! :) Glad it IS though!


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RE: Your Greatest Hit Recipes for Leesa

This is amazing...I used a good wine and $$balsamic vinegar and it was out of this world!! So far I've tried it in a grilled cheese and of course as a topping on burgers. YUMMY

Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each salt and freshly ground pepper

Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.

Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars.

Copied from: http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html


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RE: Your Greatest Hit Recipes for Leesa

After a couple days of rain I found a couple baseball bats in my zucchini patch. So I tried Zabby's Zucchini Bread recipe. It is fantastic! I have 24 muffins ready for the freezer. I think I'll make a couple more batches to use up the rest of those baseball bats!

I did adapt it a bit to lower the fat content. I only used 1/4 cup of oil and instead added 1 cup of fruit puree (in this case clementine). And no raisins.


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RE: Your Greatest Hit Recipes for Leesa

bump!!!!


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RE: Your Greatest Hit Recipes for Leesa

Adding a bump!
Got a LOT of great receipes from this thread! If you have the full version of Adobe Acrobat, it's a great medium for saving the receipes. I click on "clip this post" and when it opens for only that post, I click on the "Convert to PDF" button. Save it to my "Canning Receipes" folder. Only takes second from start to finish. I can also send it to my phone when I go shopping.


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RE: Your Greatest Hit Recipes for Leesa

BUMP
PNWGirl- Thanks for the Adobe tip!


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RE: Your Greatest Hit Recipes for Leesa

bump


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RE: Your Greatest Hit Recipes for Leesa

Even non-canners ask for the recipe when they try this Blueberry Citrus Conserve. It's from the Ball Complete Book of Home Preserving (I think it's in the Ball Blue Book too - in fact, I think it was in the 1960s version my Mother in law recently gave me!!!). It's PHENOMENAL.

Blueberry Citrus Conserve
Makes about 4 (8 oz) half pints
Citrus fruits enhance the rich, earthy flavor of blueberries in this luscious royal blue conserve. Serve it with bread or as a condiment with ham or smoked meats.

4 cups sugar
2 cups water
1 small lemon (unpeeled), seeded and thinly sliced
1/2 cup orange (unpeeled), seeded and thinly sliced
1/2 cup raisins
4 cups blueberries
4 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam.
3.) LADLE hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Another fantastic recipe also from the Ball Complete Book of Home Preserving is Strawberry Lemon Marmalade.

Strawberry Lemon Marmalade
Makes about 7 (8 oz) half pints
Lemon shares the stage with strawberries, a summer favorite, in this sweet, red-hued marmalade.

1/4 cup thinly sliced lemon peel (about 2 large)
4 cups crushed strawberries (about 4 1-lb containers)
1 Tbsp lemon juice
6 Tbsp Ball® RealFruit® Classic Pectin
6 cups sugar
7 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
4.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip:
Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.

I also love the Ball Complete Book of Home Preserving Taco Sauce recipe. It's delicious. I don't buy it at the store anymore.

Taco Sauce
Makes about 6 (8 oz) half pints
If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with waterbath canning.

5 cups water
3 cups tomato paste (about 2 12-oz cans)
1 cup cider vinegar
1/2 cup corn syrup
2 Tbsp chili powder
1 Tbsp salt
1 tsp cayenne pepper
1/2 tsp hot pepper sauce
6 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Those are just a few of my favorites, but there's a lot more out there! :)


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RE: Your Greatest Hit Recipes for Leesa

WOW there are a bunch of great ideas here! I am not sure if I should post this here or not. Many years ago I had a great recipe for canning jalapenos but I stopped canning for a few years and lost it. I have been back to canning now for about 5 years and have been thinking about those wonderful jalapenos. I remember that it had sugar, vinegar, onion , jalapenos and maybe carrots. Does anyone have a canning recipe for jalapenos? Any help would be appreciated. Thanks a bunch!
~Tina~


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