Barbecue Sauce (Rhubarb) 01258L Tab: Preserves Rhubarb ... Rhubarb Blueberry Jam Recipe #349921 1...

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Transcript of Barbecue Sauce (Rhubarb) 01258L Tab: Preserves Rhubarb ... Rhubarb Blueberry Jam Recipe #349921 1...

  • Rhubarb Barbecue Sauce (Canned)

    6 cups rhubarb, chunked

    2 lbs (abt)

    1 1/2 cups water

    6 medium onions, finely

    chopped

    6 garlic cloves, minced

    6 cups ketchup

    4 cups packed brown sugar

    3 cups dark corn syrup

    1/2 cup cider vinegar

    3/4 cup Worcestershire sauce

    6 Tbsp Dijon mustard

    1/4 cup Louisianna hot sauce

    1 1/2 tsp salt

    Prepare canning jars and lids.

    In a large saucepot, bring rhubarb and water to a boil.

    Reduce heat. Simmer, uncovered, for 5-6 minutes or until tender.

    Add onion and garlic. Cook, stirring often, until onions are tender (about 6 minutes).

    Add remaining ingredients. Bring to a boil (about 45 min.).

    Reduce heat and simmer, uncovered, for 10 minutes.

    Ladle into hot sterilized jars leaving 1/2-inch headspace.

    Remove trapped air.

    Wipe rim and threads. Adjust lids and bands. Process in boiling water bath for 30 minutes.

    Use as a basting sauce for grilled meats. Makes 10 pint jars.

    Barbecue Sauce (Rhubarb) 01258L Sub: Chicken/Pork

    Prep: W Bath Canner Tab: Preserves Cat: Sauce

    community.tasteofhome.com

  • Dilled Beans

    4 lbs same-size green beans

    3 cups vinegar

    3 cups water 1/3 cup Kosher salt

    3/4 to 1 cup dill seed

    18 to 21 whole black peppercorns

    Prepare 7 (1-pint) canning jars and lids. Wash beans well; drain. Cut off ends and trim beans, if

    necessary, so they will stand upright in jars. (If beans are not right length to fit in jar, just trim ends and cut into 1- or 2-inch lengths.)

    Pack beans into hot jars. Put 2 Tbsp dill seed and 3 peppercorns into jars.

    Combine all remaining ingredients; heat to boiling. Pour boiling brine into jars leaving 1/2-inch

    headspace. Wipe tops and threads with a damp cloth. Put on lids and screw bands. Process in a

    boiling water bath for 10 minutes. Yields 6-7 (1-pint) jars.

    Beans (Dilled) (02) 00700L Sub: Vegetable

    Prep: W Bath Canner Tab: Preserves Cat: Pickled

    canning-recipes.com

  • Habanero Sauce

    12 habaneros chopped, stems removed

    1/2 cup chopped carrot

    1/2 cup chopped onion 3 cloves garlic minced

    1 tsp vegetable oil

    1/2 cup white vinegar

    1/4 cup fresh lime juice

    Sauté onion and garlic in oil until soft.

    Add carrots and 1/2 cup water. Simmer until carrots are tender.

    Place carrot mixture and habaneros in a blender puree until smooth.

    Combine puree with vinegar and lime. Simmer for 5 minutes over low heat to combine flavors.

    Strain into sterilized bottles.

    Can be kept for up to 1 year.

    Is a rather toxic orange color and very hot. Use sparingly.

    Prepare bottles for canning.

    Hot Sauce (Habanero) 00063L Sub: ~Hot Sauce

    Prep: Stove Top Tab: Preserves Cat: Sauce

    absoluterecipes.com

  • Rhubarb Jam

    5 cups rhubarb, sliced 1/2-inch pieces (1 5/8 lbs raw) use only green parts

    1/2 cup water +

    1/2 cup lemon juice 5 cups sugar

    1 box powdered fruit pectin

    1/2 tsp margarine or butter to reduce foaming

    Prepare jars. Keep jars and lids until ready to fill.

    Measure sugar into separate bowl.

    Wash, slice rhubarb into 1/2-inch pieces; peel off red. Place in a 6 or 8 qt. saucepot. Add water and lemon juice. Bring to a boil. Reduce heat; cover and simmer 2 1/2 minutes.

    Stir pectin into fruit in saucepot. Add margarine. Place over high heat; bring to a full rolling boil,

    stirring constantly. Immediately stir in all sugar. Add any leftover jam from previous batch. Bring

    to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off foam.

    Ladle quickly into prepared jars, leaving 1/8-inch headspace. Wipe jar rims and threads. Adjust

    lids. Process in boiling water bath for 10 minutes.

    Makes over 6 half-pints.

    Jam (Christmas Green Rhubarb) (Big Batch)

    00604L Sub: Single Fruit

    Prep: W Bath Canner Tab: Preserves Cat: Jam

    Adapted

  • Rhubarb Jam

    5 cups rhubarb, sliced 1/2-inch pieces (1 5/8 lbs raw) use only reddest parts

    1/2 cup water +

    1/2 cup lemon juice 5 cups sugar

    1 box powdered fruit pectin

    1/2 tsp margarine or butter to reduce foaming

    Prepare jars. Keep jars and lids until ready to fill.

    Measure sugar into separate bowl.

    Wash, slice rhubarb into 1/2-inch pieces; do not peel. Place in a 6 or 8 qt. saucepot. Add water and lemon juice. Bring to a boil. Reduce heat; cover and simmer 2 1/2 minutes.

    Stir pectin into fruit in saucepot. Add margarine. Place over high heat; bring to a full rolling boil,

    stirring constantly. Immediately stir in all sugar. Add any leftover jam from previous batch. Bring

    to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off foam with spoon.

    Ladle quickly into prepared jars, leaving 1/8-inch headspace. Wipe jar rims and threads. Adjust

    lids. Process in boiling water bath for 10 minutes.

    Makes over 6 half-pints.

    Jam (Christmas Red Rhubarb) (Big Batch)

    00606L Sub: Single Fruit

    Prep: W Bath Canner Tab: Preserves Cat: Jam

    Adapted

  • SURE.JELL® Concord Grape Jam

    6 cups prepared fruit (3 3/4 lb fully ripe Concord grapes)

    1 cup water

    1 box fruit pectin

    1/2 tsp butter or margarine

    7 1/2 cups sugar, measured into separate bowl

    Prepare canning jars and lids. Wash grapes and be sure to remove stems.

    Slip skins from grapes. Finely chop or grind skins; set aside.

    Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5

    minutes.

    Press through sieve or food mill to remove seeds. Combine skins and pulp. Measure exactly 6

    cups prepared fruit into 6- or 8-qt saucepot.

    Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat,

    stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring

    constantly. Remove from heat. Skim off any foam with metal spoon.

    Ladle immediately into prepared jars, leaving 1/8-inch headspace. Wipe rims and threads. Adjust

    lids. Process 10 minutes in boiling water. Check seals. Makes about 10 half-pint jars.

    Jam (Premium Concord Grape) 00308L Sub: Single Fruit

    Prep: W Bath Canner Tab: Preserves Cat: Jam

    kraftfoods.com

  • Rhubarb Blueberry Jam Recipe #349921

    1 3/4 cups rhubarb (1 lb raw rhubarb, ends and leaves removed)

    1/4 cup water

    1 3/4 cups blueberries (about 1 qt fully ripe blueberries) 6 1/2 cups sugar, measured into separate bowl

    1/2 tsp butter or margarine, to reduce foaming (opt)

    1 box fruit pectin

    Prepare canning jars and lids.

    Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 1 3/4 cups prepared

    fruit into 6 or 8-qt saucepot.

    Wash and slice rhubarb into 1/4-inch pieces. In a small saucepan, add rhubarb and water. Bring to

    a boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Add to blueberries.

    Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full

    rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute,

    stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads.

    Seal, process 10 minutes in water bath. Makes about 7 half-pint jars.

    Jam (Rhubarb Blueberry) 00347L Sub: Mixed Fruit

    Prep: W Bath Canner Tab: Preserves Cat: Jam

    food.com

  • SURE.JELL® Cherry Jam

    2 cups prepared fruit (1 1/2 lb fully

    ripe sweet cherries)

    2 1/2 cups prepared fruit (1 1/2 lbs raw) rhubarb

    1/2 cup water

    1/4 cup fresh lemon juice

    1 box SURE.JELL Fruit Pectin 5 cups sugar, measured into separate bowl

    Slice rhubarb fine; do not peel. Place in a 4-qt. saucepan; add 1/2 cup water. Bring to a boil.

    Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure 2 1/2 cups into 6 or 8

    qt. saucepot.

    BRING boiling-water canner, half full with water, to simmer. Pour boiling water over flat lids in

    saucepan off heat. Let stand in hot water until ready to use. Drain jars well before filling.

    STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups of prepared cherries

    into rhubarb saucepot. Stir in lemon juice.

    STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil on high heat, stirring

    constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

    Remove from heat; skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and

    threads. Seal, place jars in boiling water. Process 10 minutes. Remove jars, cool completely.

    Check seals. Makes about 6 half-pint jars.

    Jam (Rhubarb Cherry) 00353L Sub: Mixed Fruit

    Prep: W Bath Canner Tab: Preserves Cat: Jam

    Lenni