Pear Butter

The recipe listed is from the Ball Blue Book. Taste Great, but I am going to change the spices.

1:  I will throw a star anise in the pot with the pears while they are cooking.  Take it out and discard before putting them through the food mill. 
2:  Add 1/2 tsp of Cardamom and 1 tsp of Ginger instead of nutmeg.

Taste and add spices to suit yourself.

Makes about 8 1/2 pints or 4 pints. 

Ingredients:  For the BBB Recipe
7 pounds of pears (peeled, cored and chopped)
1/2 cup of water
Zest and Juice of one orange
Zest and Juice of one lemon
4 cups of Sugar
1 tsp of nutmeg


1: Combine pears, water, lemon juice and zest in a large pot. Cook and puree or strain through a food mill to make sauce.

2: Measure 8 cups of pear sauce into a seperate pot and add sugar, zest and juice of one orange and nutmeg

3: Bring to a boil over med/high heat, reduce heat and boil gently until mixture thickens to the consistancy you want it.

4: Ladle hot pear butter into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust head-space.

5: Wipe rims of jars with a paper towel dipped in vinegar. Put on lids and tighten bands finger tight.

6: Place jars in canner. Make sure they are completely covered in water and boil 10 minutes.

7: Remove canner lid, wait 5 minutes and remove jars.

8: Cool and Store

Banana Nut Bread

I know this has nothing to do with canning, but sure is great for freezing.  Hope you enjoy it as much as my family does.

Ingredients:

1 3/4 cups of self rising flour

1/3 cup of oil

1 1/2 cup of sugar

2 eggs

1 cup of ripe bananas mashed

1/2 cup of chopped black walnuts

Recipe works just as well doubled or even tripled

Mix all ingredient except nuts in a large bowl with a spoon, do not use a mixer, it makes it to much like cake.  Once mixed well stir in the nuts.

Spray loaf pan with non stick spray such as pam.  Pour batter into pan and bake at 350 degrees for aproximately one hour.

Note:  I have found that lining the bottom of my loaf pans with aluminum foil and then spraying with pam helps mine from sticking. 

When done, remove from pan to wire rack to cool.

Banana Peppers in Red Sauce

 There is a very old recipe similar to this one where you use equal parts of Sugar, Vinegar, Ketchup and Oil to make this sauce.   I did not like using that much oil in canning anything so I adjusted the recipe to what I do believe is SAFE.    I consulted with a Master Food Preserver and after reviewing the NCHFP recipe for Marinated Peppers that contains 1 cup of oil we both felt that with the ingredients listed here, this recipe is SAFE to can.  If you prefer a tested recipe, please see my link for the Marinated Peppers. 

Ingredients:

About 60 or 70 Banana Peppers

3 cups Sugar

1 cup Red Wine Vinegar or White Vinegar (5% Acidity) 

1 cup of Lemon Juice

2 cups ketchup (Use Heinz, it has no thickeners)

1/2 cup extra virgin olive oil or Canola oil 

Yields about 6 pints

1:  Slice peppers in rings, chunks or halves. 

You could leave them whole, but need slits to allow juices inside.  I just prefer to cut them.  You can de-seed, I did

2:  Mix your sugar, vinegar, lemon juice, ketchup and oil in large stainless steel pot.  Bring to a boil over med/high heat. 

3:  Add peppers.  Bring back to a boil and heat until peppers are heated through.

4:  Using a slotted spoon, fill jars with peppers.

5:  Return sauce to a boil and stirring well.  Cover peppers leaving 1 inch head-space.  Remove air bubbles and adjust head-space if needed by adding more sauce.

6:  Wipe rims of jar really well with a paper towel dipped in vinegar.  The vinegar cleans better and you want to make sure they are clean and no oil on them.

7:  Put on lids and bands and tighten finger tight

8:  Put in water bath canner and process for 35 minutes

9:  Place jars on counter to cool for 24 hours.  Label and Store..

Cowboy Candy

My Version of Rainbow Cowboy Candied Peppers
Use same recipe for regular Cowboy Candy with Jalapenos

Yields approximately 6 pint jars or 12 half pints, more or less.

 

• 5 to 6 pounds more or less of Firm, Fresh Peppers, Washed and Sliced (I used a mix of Hot Banana Peppers, Jalapeno Peppers, a few Chilaca Peppers and a few Serano Peppers.)
• 2 cups Cider Vinegar
• 6 cups White Granulated Sugar
• ½ teaspoons Turmeric
• ½ teaspoons Celery Seed
• 1 tsp of Mustard Seed (Use 2 if you like it)
• 3 teaspoons Garlic Powder

                  Wash and Slice your peppers.

                                    

Bring all ingredients except peppers to a boil over medium high heat.  Reduce heat and simmer 5 minutes.  Add peppers and return to boil.  Simmer for 4 to 5 minutes.

                                         

Use a slotted spoon and ladle peppers into jars. Bring liquid back to a boil and cover peppers in liquid leaving ½ head space.  Remove air bubbles and adjust head space. 

Wipe rims of jars with paper towel dipped in vinegar to ensure a good seal.  Put on lids and bands.  Tighten finger tight.  Water bath process for 15 minutes. 

Let sit on counter for 24 hours.  Store in cool, dark place.