Home-Canned Condiments

Gourmet Condiment Recipes for Home-Canning

2006-03-03T18:42:00.000-06:00

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Create Unique Gourmet Condiments

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"One-of-a-Kind"

Home-Canned Condiments

<> Recipe Collection & Canning Guide <>

by Janice Faulk Duplantis

.
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.

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USA - International - Canada

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~ Recipe Collection ~

Chutneys - 14 recipes

Free Sample Recipe - Tropical Pear Chutney

Jams - 15 recipes

Free Sample Recipe - Pine Straw Jam

Jellied Relishes - 10 recipes

Free Sample Recipe - Rosemary Jelly

Marmalades - 11 recipes

Free Sample Recipe - Amber Jam Marmalade

Pickles - 16 recipes

Free Sample Recipe - Bread & Butter Pickles

Relishes - 14 recipes

Free Sample Recipe - Tomato Hot

Sauces & Salsas - 14 recipes

Free Sample Salsa Recipe - Peach Salsa

Free Sample Sauce Recipe - Oriental Banana Sauce

Spirited Specialties - 14 recipes

Free Sample Recipe - Wine Jelly

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USA - International - Canada

*****************************************

Pickle Recipe

2006-03-03T18:34:00.000-06:00

Bread & Butter Pickles

4 qt. sliced pickling cucumbers
4 med. onions, sliced
4 cloves garlic
2 T. pickling salt
2 qt. ice, crushed or cubed
4 c. granulated sugar
2½ c. distilled white vinegar, 5% acidity
1½ tsp. celery seeds
2 T. mustard seeds
½ tsp. ground turmeric

To prepare vegetables: Wash cucumbers thoroughly with a vegetable brush and drain; remove and discard ends. Cut cucumbers and onions into 1/4-inch slices. Peel garlic cloves. Layer cucumbers, onions and garlic in a large container. Cover to 1 inch with ice water, sprinkle with pickling salt and cover with crushed ice or ice cubes. Allow to stand 3 hours. Drain and rinse well.

Pickling Procedure: In a large enamel or stainless steel saucepot, combine sugar, vinegar, celery seeds, mustard seeds and turmeric; bring to a boil. Add drained cucumbers, onions and garlic; lower heat and simmer until cucumbers take on a yellow color (approximately 25 minutes). Pack hot pickles and liquid into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and pickles; readjust headspace to 1/4-inch. Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water canner for 10 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 pints.

Recipe Note: These crunchy and exceptionally flavorful pickles are best when allowed to cure for a minimum of 2 weeks before opening. Chill pickles in the refrigerator prior to serving to enhance their crispy texture. Irresistible!

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Find more unique gourmet condiment recipes like this one in

‘One-of-a-Kind’

Home-Canned Condiments

Recipe Collection & Canning Guide

by Janice Faulk Duplantis

<><> Create Unique Home-Made Gourmet Condiments <><>.

Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.

Click Here to Order Your Copy Today

Chutney Recipe

2006-03-03T18:23:00.000-06:00

Tropical Pear Chutney

3 c. peeled, cored and chopped pears
1 (20-oz.) can crushed pineapple, drained
1 c. golden raisins
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. firmly packed brown sugar
1/2 c. distilled white vinegar, 5% acidity
1 T. peeled grated gingerroot or 1 tsp. ground ginger
1/2 tsp. ground cayenne pepper
1 tsp. pickling salt

In a large stainless steel or enamel saucepot, combine pears, pineapple, raisins, onion, garlic, brown sugar, vinegar, ginger, cayenne pepper and salt; bring to a boil. Cook and stir over low heat for 30 minutes or until mixture is slightly thickened. Ladle hot chutney into clean, hot canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and chutney; readjust headspace to 1/4-inch. Wipe rims and threads of jars with a clean damp cloth, place lids on jars and screw on bands. Process jars in boiling-water canner for 10 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 6 half-pints.

Recipe Note: Be sure to use ripe pears when preparing this recipe.

****************************************************************

Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today

Jellied Relish Recipe

2006-03-03T17:58:00.000-06:00

Rosemary Jelly

3 c. unsweetened apple juice
1/2 tsp. butter or margarine
1 (1.75-oz.) pkg. powdered fruit pectin
3 (4-in.) sprigs fresh rosemary
4½ c. granulated sugar

In a large stainless steel or enamel saucepot, combine apple juice, butter, pectin and rosemary sprigs. Over high heat, bring mixture to a full boil. Add sugar all at once, stir to dissolve sugar and return to a rolling boil. Stir constantly while mixture is at a full, hard boil for 1 minute. Remove from heat. Discard rosemary sprigs and skim off foam with a skimmer or metal spoon. Immediately ladle hot jelly into a hot, sterilized, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 half-pints.

Recipe Note: An extremely well-liked and sought-after condiment...perfect holiday gift. This herbed jelly compliments any chicken or pork entree. May be used to glaze baked ham or brushed on grilled pork ribs, pork tenderloin or chicken during the last 3 minutes of cooking.

****************************************************************

Find more unique gourmet condiment recipes like this one in

‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis

<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today

Marmalade Recipe

2006-03-03T17:55:00.000-06:00

Amber Jam Marmalade

4 med. oranges
2 med. lemons
1/8 tsp. baking soda
2½ c. water
10-12 kumquats
1 (20-oz.) can crushed pineapple, drained
1/2 tsp. butter or margarine
1 (1.75-oz.) pkg. powdered fruit pectin
5½ c. granulated sugar

To prepare citrus rind: Quarter oranges and lemons; remove rinds from pulp. Chop pulp (discarding center membrane and seeds), reserve liquid, and set aside. Flatten rinds and shave off half of white pith with a vegetable peeler. Finely slice rind with a knife or scissors. Place orange and lemon rind, baking soda and 2½ cups of water into a small stainless steel or enamel saucepan. Bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Remove from heat and drain.

To prepare kumquats:Cut off stem ends and thinly slice kumquats with a sharp knife. Remove and discard seeds.

To prepare marmalade: In a large stainless steel or enamel saucepot, combine prepared orange and lemon rind, orange and lemon pulp and reserved liquid, sliced kumquats, drained pineapple, butter and pectin; stir to mix well. Over high heat, bring mixture to a full boil. Stir in sugar all at once and return mixture to a rolling boil, stirring occasionally. Stir constantly while mixture is at a full, hard boil for 1 minute. Remove from heat; skim off foam with a skimmer or metal spoon. Immediately ladle hot marmalade into a hot, sterilized, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 6 half-pints.

*****************************************************************
Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
..

Relish Recipe

2006-03-03T17:28:00.000-06:00

Tomato Hot

1 qt. peeled, chopped fresh or canned tomatoes (reserve liquid)
2 c. chopped onion
1/2 c. distilled white vinegar, 5% acidity
1 c. granulated sugar
2 tsp. pickling salt
1 T. crushed red pepper
2 T. mixed pickling spice

In a large stainless steel or enamel saucepot, combine tomatoes and reserved liquid, onions, vinegar, sugar, and salt. Tie crushed red pepper and pickling spice in cheesecloth to create a spice bag. Add spice bag to saucepot and bring mixture to a boil. Simmer and cook slowly over low heat for approximately 45 minutes or until mixture has thickened. Remove and discard spice bag. Ladle hot mixture into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and mixture; readjust headspace to 1/4-inch. Wipe rims and threads of jars with a clean damp cloth, place lids on jars and screw on bands. Process jars in boiling-water canner for 15 minutes. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. To fully develop flavor, allow relish to cure for a minimum of 2 weeks. Yields approximately 4 pints.

Recipe Note: This relish is especially good when served with pinto beans, black-eye peas or beef roast. Delightful spooned over an omelet or scrambled eggs.

******************************************************************
Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
.

Sauce Recipe

2006-03-03T17:15:00.000-06:00

Banana Ketchup (Oriental Banana Sauce)

8 lg. ripe bananas
3 c. distilled white vinegar, 5% acidity
3/4 c. coarsely chopped onions
4 large cloves of garlic
1 c. dark or golden raisins
2/3 c. tomato paste
4 c. water
1 c. firmly packed brown sugar
1 T. pickling salt
1 tsp. ground cayenne pepper
1/2 c. light corn syrup
4 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. ground black pepper
1/3 c. dark Jamaican rum

Peel and cut bananas into chunks. Process bananas and 1/2 cup of vinegar in a food processor until mixture is smooth; transfer to a large stainless steel or enamel saucepot. Peel and coarsely chop onions and garlic. Combine onions, garlic, raisins, tomato paste, and 1/2 cup vinegar in food processor; blend until mixture is smooth and add to banana/vinegar puree in saucepot. Add remaining 2 cups vinegar, water, brown sugar, salt and cayenne pepper to saucepot. Over medium-high heat, bring mixture to a boil, stirring frequently; reduce heat and simmer, uncovered, until ketchup thickens (approximately 1 hour and 15 minutes). Stir occasionally and add additional water (up to 2 cups) if needed to prevent ketchup from sticking to bottom of saucepot. Add corn syrup, allspice, cinnamon, nutmeg, cloves and black pepper. Cook over medium-low heat for an additional 15 minutes or until ketchup is thick enough to coat a metal spoon. (To further test the consistency of the ketchup, spoon a small amount onto a cold saucer and let it cool; if no liquid forms around the ketchup, it has thickened enough.) Remove from heat and allow to cool to room temperature. Puree the ketchup in a blender or food processor, until it is satiny-smooth. Return the ketchup to a clean saucepot and bring to a boil over medium heat, stirring constantly. Add rum; stir to evenly distribute throughout ketchup and remove from heat. Ladle hot ketchup into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process pint jars for 20 minutes and half-pint jars 15 minutes in boiling-water canner. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Allow ketchup to cure for a minimum of 2 weeks before serving, however, ketchup is best when allowed a month or so for flavor to fully develop. Refrigerate unused portion of ketchup after opening. Yields approximately 5 half-pints.

Recipe Note: The flavor of this Caribbean-inspired ketchup is a combination of hot, sweet, and sour, and generally can be used as you would tomato ketchup. Serve with fish, beef, poultry, pork, lamb, hamburgers, hot dogs or as a dip for chicken wings.

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Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
.

Salsa Recipe

2006-03-03T16:57:00.000-06:00

Peach Salsa

6 c. chopped peaches (fresh or canned)
1 c. chopped onion
1 c. chopped red bell pepper
2 jalapeno peppers, seeded and finely chopped
1 med. hot banana pepper, seeded and finely chopped
1/2 c. loosely packed chopped cilantro or 2 T. dried cilantro
1/4 c. white wine vinegar, 5% acidity
1/4 c. balsamic vinegar, 6% acidity
2 T. bottled lime juice or juice of one fresh lime
1/2 c. firmly packed light brown sugar
1 clove garlic, finely minced
1/2 tsp. ground cayenne pepper
1½ tsp. ground cumin

In a large stainless steel or enamel saucepot, combine peaches, onion, bell pepper, jalapeno pepper, hot banana pepper (always wear rubber gloves when cutting and seeding hot peppers to protect hands from being burned), cilantro, white wine and balsamic vinegars, lime juice, sugar, garlic, cayenne pepper, and cumin. Bring mixture to a boil and simmer over low heat for approximately 15 minutes or until salsa reaches desired consistency; stir frequently to prevent mixture from scorching. Remove from heat and ladle hot salsa into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Remove air bubbles by sliding a rubber spatula between glass and salsa; readjust headspace to 1/4-inch. Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water canner for 15 minutes Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place.To fully develop flavor, allow salsa to cure for a minimum of 2 weeks; refrigerate unused portion of salsa after opening. Yields approximately 4 pints.

Recipe Note: Looking for something savory and different? Serve this unique blend of mellow flavored peaches and spicy ingredients on grilled chicken or pork loin.

******************************************************************
Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
.

Spirited Speciality

2006-03-03T16:36:00.000-06:00

Wine Jelly

2 c. robust wine (see Recipe Note below)
3 c. granulated sugar
1/2 tsp. butter or margarine
1 (3-oz.) pouch liquid fruit pectin

In a stainless steel or enamel saucepot, combine wine, sugar and butter. Warm on low heat and stir until sugar just dissolves. On high heat, bring sugar and wine solution to a full, rolling boil, stirring constantly. Quickly stir liquid pectin into boiling mixture. Return to a full, rolling boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a skimmer or metal spoon. Immediately ladle hot jelly into a hot, sterilized, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 half-pints.

Recipe Note: You may use any robust, flavorful wine for this recipe. Keep in mind that it's not necessary to purchase an expensive wine to produce a good jelly. Try a sweet Concord wine or Port the first time around -- they both produce delicious, fruity tasting jellies; however, any wine works well. It's all up to your personal taste. Be brave, experiment and enjoy!

*********************************************************************
Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
. .
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today

Jam Recipe

2006-03-03T16:28:00.000-06:00

Pine Straw Jam

3 c. peeled, cored and finely ground pears (do not drain liquid)
1 (20-oz.) can crushed pineapple, drained
1 (10-oz.) pkg. frozen strawberries, thawed, drained and chopped
1 (1.75-oz.) pkg. powdered fruit pectin
2 T. lemon juice
1/2 tsp. butter or margarine
5½ c. granulated sugar
5 drops red food coloring (optional)

Peel, core, and finely grind pears in a blender or food processor. Drain pineapple and discard liquid. Thaw, drain and chop strawberries. In a large stainless steel or enamel saucepot, combine pears and liquid, drained pineapple and strawberries, pectin, lemon juice, and butter; mix well. Over high heat, bring mixture to a full boil. Stir in sugar all at once and return to a rolling boil, stirring occasionally. Stir constantly while mixture is at a full, hard boil for 1 minute. Remove from heat; stir in food coloring and skim off foam with a skimmer or metal spoon. Immediately ladle hot jam into a sterile, hot, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 6 half-pints.

Recipe Note: Spread some cream cheese on a toasted bagel or English muffin then top with some of this jam for a quick and delicious breakfast. It also makes a great topping when warmed and served over pancakes or waffles.

*****************************************************************
Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
.