Monday, October 11, 2010

CANNING TOMATOES AND HOT PEPPER JELLY

Ingredients
Tomatoes
1/2 tsp salt per pint
Directions
1. To can tomatoes, you will need a large covered kettle which is deep sufficient to cover pint jars with two inches of water, pint jars with rims and bands (sold in stores such as WalMart) and a good supply of hard, red tomatoes. The jars should be washed in warm soapy water, rinsed well and placed in warm water till ready to use. Prepare the lids as directed by the manufacturer.
2. Wash and drain sufficient ripe tomatoes for one load in your kettle. Put them into a wire basket. Dip them into boiling water for 30 seconds to loosen the skins, then dip into cool water. Slip off the skins. Cut out the cores and trim away green spots. Pack the tomatoes into the warm, clean jars.
3. Press to fill spaces with any juice which accumulates. You should leave about 1/2-inch of space at the tops of the jars. Add in 1/2 tsp. salt per pint. Run a spatula between the tomatoes and the jars to release air bubbles.
4. Wipe the rims and the threads of the jars with a damp cloth. Add in the lids, rubber-side down, and screw bands tightly. Stand the filled jars on a rack in warm water in the kettle. Add in warm water to cover the jars by 2 inches. Put the cover on the kettle.
5. Heat the water to a steady, gentle boil. Cook for 35 min. Allow the jars to cold in the water, then remove them from the kettle. After cooling them for 12 hrs, test each seal: The lids should be slightly depressed in the center and shouldn't move when pressed. Remove the bands and store jars in a cold place.

I WISH I COULD SAY THAT THE ABOVE TOMATOES AND PEPPERS WERE FROM MY GARDEN, BUT THEY ARE NOT. HOWEVER, I DID SPEND THE WEEKEND CANNING TOMATOES AND MAKING HOT PEPPER JELLY. I SPENT SOME TIME LOOKING UP DIFFERENT RECIPES AND THIS IS THE VERSION THAT I FINALLY DECIDED TO USE.

TEXAS JALAPENO JELLY from taste of home

3 Medium green peppers, cut into 1 inch pieces (I used 2 green and 1 red pepper), I also added some little yellow banana peppers that came from my garden to the mix.

2 jalapeno peppers, seeded and chopped, I added another 1/2 pepper
1 1/2 cups white vinegar, divided

1/2 - 1 tsp cayenne pepper, ( I did not use, because I felt i had enough heat without)

6 1/2 cups sugar

2 pouches (3 ounces each) liquid fruit pectin

About 6 drops of green food coloring, optional

DIRECTIONS

In a blender or food processor, place the jalapeno, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Tranfer to a large pot.

Repeat with remaing peppers and another 1/2 cup vinegar. Add the sugar, and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin, return to a rolling boil for 1 minute, stirring constantly.

Remove from heat, skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids.

Process for 10 minutes ina boiling water canner.. Yield: 7 half pints.

Serve as an appetizer: Spread cream cheese on a platter and cover with jelly, serve with crackers or tortilla chips.

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