Follow Us!
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Apr/08/2009 4:33 PM PST
I was wondering if anyone has a recipe for pickled banana peppers and a recipe for homemade ketchup? Had them but can't find them. |
 |
Posted: Apr/08/2009 7:17 PM PST
Here's an official canning recipe from the National Center for Home Food Preservation for pepper rings but you could leave the peppers whole if you wanted and just cut a slit in the sides. http://www.uga.edu/nchfp/how/can_06/yellow_pepper_ rings.html There's lots of recipes on the Internet if you do a Google search, but use caution since many are just "put in jar and seal" and not canning recipes that actually kills any dangerous bacterias that may be present. Here is a link to tomato recipes, including several Ketchup, from the same website: http://www.uga.edu/nchfp/how/can3_tomato.html |
|
|
Posted: Apr/10/2009 5:10 AM PST
tnks so much. |
|
|
Posted: Apr/10/2009 7:46 AM PST
thank you so much canned_nerd. I put those websites in my favorites so I can refer to them more when it is time to can and freeze. I'm tring new thigs this year in the garden. The ketchup recipe I copied was the exact same one i had. I can't thank you enough, it tastes like Hienz Ketchup. |
 |
Posted: Aug/27/2009 11:55 AM PST
Tinare, I have a recipe for CHOW CHOW. A little unsure if this qualifies as ketchup, as terminology varies so widely from one part of the continent to another. It is made with both fruit and vegetables and is chunky. It is great as a condiment for hot dogs, hamburgers. I use it most heaped generously to cover and more on top of meat loaf before baking. I posted it in the "salisbury steak & meat loaf" thread but here it is again. I won't pretend this recipe isn't a lot of work, it is, but the results are awesome. I always give credit to the person who gave me a recipe.. so this one bears the name of Madeline (knick-name Mado) the lady friend/ neighbor who gave it to me. damselfly (aka gimpy2) MADO’S CHOW-CHOW -10 large tomatoes, peeled, seeded, chopped -2 large onions, chopped -3 peaches, peeled, seeded, chopped -3 pears, peeled, seeded, chopped -3 apples peeled, seeded, chopped -2 green bell peppers peeled, seeded, chopped -2 red bell peppers peeled, seeded, chopped -1 hot red pepper peeled, seeded, chopped -1 c. white sugar -5 ½ oz white vinegar -1 oz coarse salt -1 handful pickling spice Stir all the above into a large cooking pot. Bring to a boil. Lower heat and simmer for 2 hours, *stirring from time to time.* At the last half hour of cooking, put preserve jars & lids on rack in a sterilizing pot. Fill with water. Boil for at least 20 minutes. Using tongs, lift a hot jar from sterilizer, fill with hot chow-chow to 1/8 inch from the top. Wipe sides and rim with a sterilized cloth, cap, screw on rim, return to the sterilizer. When all are back in the sterilizer, boil another 10 minutes. Remove and leave on counter to cool. Keep only the ones that POP, denoting that they are sealed. If any do not POP, remove lids, wipe clean, reseal, boil for another 20 minutes, as the chow-chow will by now have cooled. **In case you don't know, you have to dip the tomatoes, the peaches and the pears in boiling water for about 30 seconds to loosen the skin for peeling. You also have to char all the different types of peppers under the broiler till blackened on all side to peel those. Then you have to wipe them with a paper towel to removed all the charred bits. |
 |
Posted: Aug/27/2009 1:09 PM PST
Your chow chow recipe sounds really delicious!!! I have never canned before but that sounds really delicious, I think I am going to try that!!! Tammy |
|
|
Posted: Sep/11/2009 6:36 AM PST
Thought maybe your would be interested in the definitive book on home canning. Here in Canada, a company called BERNARDIN produces all manner of canning tools, from various sizes of jars, tops, pots,large-mouth funnels, gelatins etc. They also publish an absolutely fabulous book on canning. Not only is is chock-full of great recipes, but goes to great lengths with illustrations, to explain the safe way to do it. We have a chain of hardware stores here called Canadian Tire, that stock most of the necessary canning goods and the book in both French and English. But since you are in the States, The Amazon book shops also sell the book. See the link below.You could probably order the gear on line as well. Just GOOGLE it. Happy canning, damselfly (aka gimpy2) http://www.amazon.ca/Bernardin-Complete-Book-Home- Preserving/dp/0778801373 Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (Paperback) by Judi Kingry (Editor), Lauren Devine (Editor) |
|
|
Posted: Sep/11/2009 9:10 AM PST
Berdardin is owned by the same company that owns Ball, Kerr and Golden Harvest canning products, which is the Jarden Corporation. The nuts don't fall far from the tree when it comes to canning. |
 |
Posted: Sep/11/2009 9:34 AM PST
Thanks for that information on Benardin etc. I remember my mom using the Benardin brand for size 63 lids for her jars. She had quite a few and can't find them now....I didn't check that out....but since mom is now 86 years young.....perhaps she won't be canning as much anymore........although.....you never KNOW! Thanks.. Birdie |
|
|
Posted: Sep/13/2009 6:08 AM PST
Glad to see there is recognition of the Bernardin brand among you. They've been around since the very beginning. A word or caution here, about jar lids and liners. The book will tell you this too, but it is VERY IMPORTANT that the screw top lids be in perfect condition. A little kink or a little rust in the screw top, THROW IT OUT! Also, the top piece that goes inside the ring should only be used ONCE. There is a rubber type ring on the side that goes inside. That is what makes your seal. Once it has been heated and used, the rubber is no longer safe to use a second time. Bernardin sells boxes of these tops parts separately, so you don't need to buy new jars every time. Happy canning! Attached is a photo of my collection of favorite things to preserve. Most of the recipes came from the Bernardin book. Top left: Peaches preserved with brandy, Top middle: Red pepper Jelly, Top right: Pears in Dr. McGillicuddy's Vanilla Schnapps (awesome!) Bottom: Nasturtium jelly, Watermellon rind preserves (that one I found here on GG) The first time I heard about the Schnapps I thought I was beeing teased.. I wasn't.. does really exist! damselfly (aka gimpy2) Attachments:  |
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
