Ingredients: 3 1/2 cups lightly crushed peaches 3 hibiscus flowers in syrup*, drained and chopped 2 teaspoons hibiscus syrup* 2 cups sugar 1 teaspoon citric acid 3 tablespoons low sugar pectin Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit, hibiscus and syrup in a relatively even layer […]
Ingredients: 5 cups pureed peaches 1/2 teaspoon granulated garlic 1 cup light brown sugar 1 cup apple cider vinegar 1 cup water 2 teaspoons kosher salt 1/2 tablespoon grated fresh ginger 1 tablespoon Chinese five spice 1 teaspoon ground roasted ginger 1/2 teaspoon freshly ground black pepper Directions: Prep your jars/lids. Place all ingredients in […]
Ingredients: 4 cups well-crushed sweet cherries 3 cloves garlic, quartered 2/3 cup light brown sugar 2/3 cup apple cider vinegar 2/3 cup water 2 teaspoons kosher salt 1 tablespoon ground chipotle 1 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon cloves 1/4 teaspoon cinnamon 1/2 teaspoon freshly ground black pepper Directions: Prep your jars/lids. […]
Ingredients: 1 cup crushed raspberries 3 cups crushed sweet cherries 3 tablespoons powdered pectin* 2 cups sugar 1 tablespoon vanilla paste Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin. Press the jam button. You will hear a beep at […]
Ingredients: 2 cups halved fresh habaneros 2 fresh anaheim or poblano peppers, halved 2 1/2 lb peaches, peeled and quartered 8 cloves garlic 1 medium onion 1 teaspoon Worcestershire sauce 1 1/2 cups vinegar 1/2 cup lime juice 1/2 teaspoon powdered roasted ginger salt and pepper Directions: Toss the peppers with a bit of olive […]
Ingredients: 1 lb Mexican Sour Gherkins (cucamelon) 1/2 Anaheim chile, sliced 1 tablespoon black peppercorns 1 1/2 tablespoon yellow mustard seeds 1 tablespoon dill seed 2 tablespoons minced fresh dill 3/4 cup water 3/4 apple cider vinegar 1 1/2 tablespoons pickling salt or sea salt Directions: Whisk together the water, vinegar and salt until the […]
Ingredients: 3 calabacita squash*, sliced into 1/4 inch thick rings 1 large jalapenos halves, thinly sliced 1 small onion, thinly sliced 1/2 teaspoon celery seed 1 tablespoon black peppercorns 1 1/2 tablespoon yellow mustard seeds 1 tablespoon crushed red pepper flakes 1/2 cup water 2 cups apple cider vinegar 1/3 cup pickling salt or kosher […]
I’ve started to contribute to the food section of Parade.com. Today’s post features my recipe for refrigerator or canned Cilantro Pickled Jalapenos. Find the recipe here. Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other […]
Ingredients: 5 pounds asparagus, cut into jar sized pieces 1 large fennel bulb, thinly sliced 1 oz fresh dill, chopped 1 oz fennel fronds, chopped 4 cloves garlic 8 fresh bay leaves 4 1/2 cups water 5 cups white vinegar 1/3 cup pickling salt 3 teaspoons black peppercorns 3 teaspoons dill seeds 3 teaspoons yellow […]
Ingredients: 1 1/2 lb Brussels sprouts, stem and loose leaves removed 1 serrano pepper, halved and sliced into 1/4 inch chunks 2-3 bay leaves 1/2 teaspoon celery seed 1 tablespoon black peppercorns 1 tablespoon yellow mustard seeds 1 teaspoon celery flakes 1 teaspoon dill seed 1 1/2 cups water 1 1/2 cups white vinegar 2 […]