This year is our third year for our taste testing. We wanted to share some of our favorite recipes that use items from your garden or farmers market. I am trying to get all of the recipes we didn't include on our handout.....it is taking forever. But here is a start.
Sweet Pepper & Onion Relish
6 cups tomatoes, skinned seeded and diced
6 cups red bell pepper, seeded and diced
4 cups yellow onion, diced
2 cups white vinegar
11/2 cups cider vinegar
5 cups sugar
2 T salt
1 T cayenne
4 T pectin
1. Place all the ingredients, except pectin, in a large stock pot. Bring to a boil, reduce heat to low, and simmer for 1.5 hours, uncovered, stir occasionally. Add more cayenne to taste. Add the pectin and quickly bring to a boil for 1 minute. Remove from heat and ladle into hot sterilized canning jars.
2. Process jars in a water bath
3. Makes about a dozen 1/2 pint jars
3lbs jalapenos, fresh and firm
2 cups cider vinegar
6 cups sugar
1/2 t tumeric
1/2 t celery seed
3 t garlic
1 t ground cayenne pepper
1. wearing gloves, remove the stems from all of the peppers.
2. Slice peppers into uniform round slices
3. In large pot, bring cider vinegar, sugar, turmeric, celery seed, garlic, and cayenne to a boil. Reduce heat and simmer for 5 minutes.
4. Add the pepper slices and simmer for exactly 4 minutes.
5. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars within 1/4 inch of the upper rim.
6. Turn up heat under syrup and bring to a hard rolling boil for 6 minutes.
7. Use ladle to pour the boiling syrup over the jalapeno slices in jars. Insert skewer into bottom of jar to release any air at bottom. Wipe the rims clean, put new lid and ring on.
8. If you have left over syrup you may can it to use later as a marinade.
9. Process jars in water bath.
Strawberry - Jalapeno Jam
4 cups crushed strawberries 1 cup minced jalapeno peppers 1/4 cup lemon juice
1 2ounce pkg. powdered fruit pectin 7 cups white sugar 8 half pint canning jars, sterilized
1. Put strawberries, jalapeno, lemon, and pectin into a large saucepan and bring to a boil over high heat. Once simmering stir in the sugar until dissolved, return to a boil and cook 1 minute.
2. Fill sterilized jars to 1/4 inch from top rim with mixture. Wipe rim with clean paper towel.
3. Process for 10 minutes in a waterbath.
4. Let cool, label and store in a cool dark area.