Tomato Juice Cocktail
6 quarts Tomato juice
2 teaspoons Onion salt
2 teaspoons Garlic salt
2 teaspoons Celery salt
1 tablespoon Salt
1/2 cup Sugar
Heat all until boiling and boil 10 minutes. Put in prepared jars and seal.
Boiling water process for 5 minutes.
NOTES : Note: Recipe can be doubled, tripled, etc.
Yield: 6 quarts
Spiced Cranberry Jelly
48 ounces (or 3 pounds) of fresh or frozen cranberries
4 cups of water
3 cups of orange juice (or all orange juice or all apple cider)
6 cinnamon sticks
12 whole allspice
40 cloves
1 T butter
1 box regular Sure Jell for jelly making
5 cups sugar
Place cranberries, water, juice, cinnamon sticks, whole allspice, cloves, and butter in a large pan. Bring to a boil and simmer, covered for about 15-20 minutes to release juices of cranberries. Almost all berries should burst to know when it is finished simmering. Remove the cinnamon sticks before straining.
Rub through a screen strainer to remove skins and small seeds of cranberries.
At this point you have juice and can follow the directions of the Sure Jell. Which is to bring the juice to a full rolling boil along with the packet of pectin, add the sugar and bring to a full rolling boil for 1 minute.
Ladle into sterilized jars....BWB. ..
Here is a recipe for Mandarin Jam
Coleslaw to Can or Freeze
. 1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
Shred together and then add:
1 tsp salt
Let stand 1 hour.
Drain water from vegetables, add syrup:
Syrup:
1 c vinegar
1/4 c water
1 c sugar
1 tsp celery seeds
1 tsp mustard seeds
Boil for 1 minutes, cool. Mix vegetables and syrup. Pack into quart jars leaving a 1/4" headspace. Process in a boiling water bath for 15 minutes, or put into freezer containers and freeze. Adjust time according to altitude for canning.
This slaw may be drained before use and mayonnaise added, or used as is.
LEMON VANILLA JAM
From Falling Cloudberries: A World of Family Recipes by Tessa Kiros
Makes about 5 cups
6 thin-skinned lemons, rinsed well
6 cups superfine sugar
1 vanilla bean, halved lengthwise
You must use good lemons here—I like the thin-skinned, bright ones that don’t have much white pith. This is delicious spread on toast, brioche, or pancakes. I love it spooned into tiny sweet pastry cases and served as part of a lemon platter. You could also serve a little dish of this and a dish of mascarpone cheese next to a simple sponge cake for afternoon tea. Use the jam immediately or seal it in jars where it should keep, unopened, for many months. It is best to use a lot of smaller jars because, once opened, the jam should be eaten fairly quickly.
Cut the ends off the lemons, then slice them thinly. Remove all seeds and then quarter
the slices. Put them in a large, tall, heavy-bottomed saucepan and add 5 cups water. Bring to a boil, then decrease the heat and simmer, uncovered, for 45 minutes to 1 hour, or until the lemons are soft (this may take longer if you don’t have a heavy-bottomed pan). Make sure you cook on low heat as the water tends to splash up a bit and threaten to boil over. Watch it carefully toward the end and stir often. Add the sugar and vanilla bean and simmer, uncovered, for another 45 minutes to 1 hour (you can add more water if it seems necessary). To test if the jam is ready, spoon a little onto a plate and tilt it. It should slide down with resistance and not just run down. If necessary, cook for longer.
If you are storing this, pour the warm jam into your sterilized jars (use a wide-necked funnel if you have one). Close the lids and BWB for 10 minutes.
Tangerine Marmalade
Ingredients
10 to 12 tangerines
7 cups sugar
1/2 of a 6-ounce package liquid fruit pectin (1 pouch)
Directions
1. Peel tangerines, reserving peel. Section fruit over a bowl to catch juice; discard membrane from sections. Dice fruit, removing seeds (you should have 3 cups pulp and 3/4 cup juice). Scrape excess white from peel. Cut enough of the peel into very thin strips to make 3/4 cup.
2. In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.
Beef Barley Soup Tried it. It's gooood!
How about some strawberry lemonade you spread on toast?
Strawberry Lemon Marmalade
I think I can use this recipe to make Pineapple Targarine Jam.
http://www.jellyjamrecipes.com/fruit-preserves-recipes/pineapple-marmalade-recipe-with-citrus-fruits/
