After the last batch of canning, I definitely thought I was done until I found a new canning book called "Small Batch Preserving". Well I had to give these a try as well. Here is what we ended up with. And if your family or friends don't be surprised if you end up with one of these in your Christmas stockings :)
SWEET DILL PICKLES
Makes 8 pint jars
24-32 small pickling cucumbers
8 large cloves garlic
8 heads fresh dill or 8 tsp. dill seeds
1 tsp celery seeds
4 c. white vinegar
2 c. water
1 c. sugar
2 Tbsp pickling salt
1/4 tsp. turmeric
cut a thin slice from the ends of each cucumber. cut cucumbers lengthwise into quarters.
remove hot jars from canner. place 1 clove garlic, 1 head fresh dill or 1 tsp dill seeds and 1/8 tsp. celery seeds in each jar. pack in the cucumbers.
meanwhile combine vinegar, water, sugar, salt and turmeric in a small saucepan and bring to a boil. pour boiling vinegar mix over cucumbers to within 1/2" of rim. process for 10 min.
LIGHT STRAWBERRY PINEAPPLE SPREAD
Makes 4 half pints
10 C. strawberries washed and hulled
2 granny smith apples, peeled, cored and chopped
2 tsp. grated lemon rind
1 c. pineapple juice concentrate
4 Tbsp. sugar
2 tsp lemon juice
1 tsp vanilla extract
Mash strawberries in a med stainless steel pan and measure; you should have about 6 C. Add apple, lemon rind, pineapple juice, sugar and lemon juice. Bring to a boil over high heat, reduce heat and boil gently uncovered for 20 min. or until mixture thickens and is spreadable. stirring frequently.
remove from heat and stir in vanilla.
ladle into hot jars and process for 10 min.
HOT PEPPER JELLY
makes 5 half pints
1 1/2 c. each: evenly diced red and yellow peppers
2 jalapeno peppers evenly diced
2 1/4 c. white wine vinegar
9 c. sugar
3 pouches of liquid pectin
combine peppers, jalapenos, vinegar and sugar in a med stainless steel pan. bring to a full boil over high heat and boil hard for 1 min. stirring constantly. add pectin; return to a boil and boil rapidly for 1 min. remove from heat.
ladle into hot jars and process for 10 min.
APPLE CIDER CINNAMON JELLY
makes 8 half pints
10 C. fresh pressed apple cider
4 sticks of cinnamon, 4" broken into 4 pieces
14 c. granulated sugar
4 pouches of liquid pectin
combine cider and cinnamon pieces in a large stainless steel saucepan. cover and bring to a boil over high heat. reduce heat and boil gently for 5 min. strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. rinse saucepan.
measure 2 cups cider and return to saucepan; add sugar. bring to a full boil over high heat, stirring constantly. stir in pectin, return to a full boil and boil hard for 1 min. stirring constantly remove from heat.
ladle into hot jars add one piece of cinnamon to each jar and process for 10 min.
Australian spiced fig jam and Spiced fig jam bars
Makes 5 half pints
16 oz. dried figs
4 1/2 c. water
9 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 box dry fruit pectin
2 tsp. grated lemon rind
1/2 c. lemon juice
Combine figs and water in a med bowl. let stand for 8 hours or overnight.
drain figs, reserve liquid. remove and discared stems and chop fruit finely.
place chopped fruit in a measuring cup and add reserved liquid and enough water to bring level to 3 C.
combine sugar, cinnamon and nutmeg in a bowl. set aside
place fig mixture, pectin, lemon rind and jice in a large stainless steel pan. bring to a boil over high heat, stirring constantly. Add sugar-spice mixture, return to a full boil and boil hard for 1 min. stirring constantly. remove from heat.
ladle into hot jars and process For 10 min.
SPICED FIG JAM BARS
Makes 48 bars.
1/4 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla extract
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. australian spiced dried fig jam (above)
cream sugar, butter, eggs and vanilla with an electric mixer until smooth.
combine flour, salt, and baking soda; stir into butter mix forming a soft dough.
divide down into 2 parts. roll havle of the dough on a floured surface into a 8x12 rectangle. spread half of the jam along the center of The dough leaving about a 2" strip on each side. using a flat lifter, fold sides of dough to cover jam. cut into 4 crosswise sections and place on a baking sheet. repeat with 2nd half of dough.
bake at 400 for 12 min. or until slightly browned on edges. transfer to cooling rack. when cool cut into 2 lenghtwise pieces then cut each piece into 3 bars.
SPICED BLUEBERRY HONEY JAM
Makes 10 half pints
12 1/2 c. frozen blueberries
12.5 c. sugar
5 c. honey
5 Tbsp lemon juice
2 1/2 tsp. ground nutmeg
5 pouches of liquid fruit pectin
place blueberries, sugar, honey, lemon juice and nutmeg in a large stainless steel pan. Bring to a full boil over high heat and boil hard for 2 min. stirring constantly. Remove from heat and stir in pectin. Ladle into hot jars and process for 10 min.
FRESH FIG AND STRAWBERRY JAM
Makes 10 half pints
5# fresh green figs, stemmed and cut into small pieces
10 c. quartered strawberries
10 c. granulated sugar
15 Tbsp lemon juice
place figs, strawberries, sugar and lemon juice in a med stainless steel pan. cover and let stand for 1 hour, stirring occassionally.
Bring to a boil over high heat, reduce heat to med and boil rapidly uncovered. Until mixture forms a gel, about 15 min, stirring frequently. Remove from heat. Ladle into hot jars and process for 10 min.
PICKLED BABY CARROTS
Makes 8 pint jars
12 Tbsp. finely chopped fresh oregano or 4 Tbsp. dried
8 Tbsp. each chopped sweet red and green peppers
1 tsp. hot pepper flakes
8 small cloves garlic
4# peeled baby carrots
6 C. white vinegar
2 C. sugar
1 1/3 C. water
4 tsp. pickling salt
combine oregano, peppers and hot pepper flakes. remove jars from canner and divide pepper mix between them. Add 1 clove garlic to each jar and fill with half the carrots leaving 1/2" headspace. Meanwhile, combine vinegar, sugar, water and salt in a sauce pan and bring to a boil . pour hot liquid over carrots to 1/2" of rim. process 15 min. for pints.
FIESTA CORN RELISH
Makes: 6 half pint jars
12 C. frozen corn kernels
3 hot yellow pepper, seeded and finely chopped
6 cloves garlic, minced
4 1/2 C. cider vinegar
2 1/4 C. sugar
1 1/2 c. chopped red onion
1 1/2 c. sweet red pepper chopped
1 C. chopped green onions
3 tsp. ground cumin
3 tsp. pickling salt
1 1/2 tsp. freshly ground black pepper
6 Tbsp. chopped fresh cilantro
Add corn to a stainless steel saucepan with hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cuin, salt and black pepper. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 min. stir in cilantro and cook 2 min. remove from heat.
remove hot jars from canner and ladle into jars within 1/2" of rim. Process for 15 min.
SOUTHWEST SALSA
Makes: 8 pints
16 c. chopped, peeled tomatoes
4 c. chopped onion
12 cloves garlic minced
2 c. chopped sweet red pepper
8-16 jalapeno's seeded and minced
2 c. red wine vinegar
1 c. chopped fresh cilantro
8 Tbsp. orange juice
4 Tbsp. lime juice
4 tsp. sugar
4 tsp. pickling salt
1 c. tomato paste
combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in a large stainless steel pan. bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 min. or until mix is thickened. stirring occassionally. Stir in tomato paste and cook for 2 min.
remove hot jars from canner and ladle salsa into jars to within 1/2" of rim. Process for 20 minutes.
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