Candied jalapeño syrup - still safe?
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candied jalapenos
Comments (12)I know they are not Candied Jalapenos, but they are really good. I send them by the case to my Uncle in Texas. He can't get enough of them. Jay Here is a great canning recipe for Jalapenos. I probably made over 50 pints last year. Recipe: Bread and Butter Jalapenos This makes a very tasty and spicy addition to almost any meal. Bread and Butter Jalapenos 4 lbs jalepeno peppers 2 lbs onions 3 cups vinegar 2 cups sugar 2 Tbs mustard seed 2 tsp turmeric 2 tsp celery seed 1 tsp ginger Wash and cut jalapenos and onions into thin slices and cold pack into jars (I would suggest a pair of rubber gloves for handling jalapenos, personal experience!). I usually chop all the onions and pepper and dump in a 2 gallon ziptop bag, then mix. Place remaining ingredients in large saucepot and bring to a boil. Pour hot mixture into jars,leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 Pints. I always make 1.5 batches of brine, there never seems to be enough. I also run everything through a food processor. It makes it alot easier to prepare. Good Luck!...See MoreElderberry Syrup??
Comments (11)I do use pectin in my fruit syrups. This is what I use and the one I give when teaching classes: I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place....See Morecandied jalapenos
Comments (10)Ree ( Pioneer Woman makes the best! Cowboy Candy * 3 pounds Firm, Fresh Jalapeno Peppers, Washed * 2 cups Cider Vinegar * 6 cups White Granulated Sugar * one half teaspoons Turmeric * one half teaspoons Celery Seed * 3 teaspoons Granulated Garlic * 1 teaspoon Ground Cayenne Pepper Preparation Instructions Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below. Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It�s wonderful brushed on meat on the grill or added to potato salad or, or, or � in short, don�t toss it out! To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. Allow to mellow for at least two weeks, but preferably a month before eating. Or don�t. I won�t tell! Here is a link that might be useful: Pioneer Woman...See MoreCandied/Spiced/Toasted Pecans?
Comments (9)If you have a dehydrator, I'd suggest this recipe - which is one I make about once a month. Because the nuts are first soaked (which allows them to sprout) they are easier to digest and have more available nutrition. They are not as sticky-sweet as recipes using a sugar syrup. Because palm sugar is used, they are fairly low-glycemic. The original recipe is linked below and the one I posted are my changes. I use these in and on seemingly everything from fruit sauce to oatmeal and baked goods, as well as snacking. -Grainlady Sweetly Spiced Crispy Pecans 4 cups raw pecans 2 teaspoons sea salt 5 tablespoons palm sugar 1 t. good quality cinnamon* (otherwise, use up to 2 t., or to taste) Filtered water to cover pecans Soak pecans in a large bowl with filtered water and salt for 8-12 hours. Pour off water and allow to drain well in a colander 5-10 minutes (shake excess water off a couple times). Place nuts back into a bowl and add cinnamon/sugar mixture. Mix well. The moisture from the soaked pecans should help to create a light coating of sugar and cinnamon over the pecans. Arrange on dehydrator trays in a single layer. Dry at 145-150-degrees F until crispy dry (between 6-12-hours). Note: To test the nuts, allow a couple to cool completely for a few minutes first. This same recipe works great with raw walnuts too. Because of their delicate oils, walnuts should be stored in the refrigerator. I've tried the recipe with almonds, but didn't like them as well as pecans. *I'll put in a plug for Saigon Cassia Cinnamon from The Spice House. This particular cinnamon is great for this recipe because it's a sweet/spicy cinnamon that is great for candy-type uses. Here is a link that might be useful: Savoring Today...See Moreplllog
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