Contributor: Lois Beddes
2002 Cowley Cookbook
Wash and remove stems from grapes. Put 1 cup grapes (Concord) in 1 quart jar. Add 1/2 to 1 cup sugar. Fill jar with boiling water. Process in water bath for 10 minutes. (Bring jars to boil and keep boiling for 10 minutes.)
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Showing posts with label canning and preserves. Show all posts
Showing posts with label canning and preserves. Show all posts
Monday, September 2, 2013
Apple Juice
Contributor: Lois Beddes
2002 Cowley Cookbook
8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples. let stand 24 hours.
Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.
Add 3/4 to 1 cup sugar (depends on how sweet you like it.)
Add juice - seal and process for 10 minutes in boiling water bath.
Printable Version
2002 Cowley Cookbook
8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples. let stand 24 hours.
Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.
Add 3/4 to 1 cup sugar (depends on how sweet you like it.)
Add juice - seal and process for 10 minutes in boiling water bath.
Printable Version
Jerky
Contributor: Gloria Phister
2002 Cowley Cookbook
3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper
Cut meat (no fat at all!) 1" thick, 2" long and 1/4 " wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.
Printable Version
2002 Cowley Cookbook
3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper
Cut meat (no fat at all!) 1" thick, 2" long and 1/4 " wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.
Printable Version
Beef Jerky
Contributor: Gerald Acton
2002 Cowley Cookbook
2 1/2 cups soy sauce
1/2 cup ketchup
2 1/2 tsp garlic powder
5 tsp salt
2 1/2 cups Worcestershire sauce
2 1/2 tsp pepper
2 1/2 tsp onion salt
Mix all together well. Put thin sliced meet in and soak 24 hours. Drain well and dehydrate meat.
Printable Version
2002 Cowley Cookbook
2 1/2 cups soy sauce
1/2 cup ketchup
2 1/2 tsp garlic powder
5 tsp salt
2 1/2 cups Worcestershire sauce
2 1/2 tsp pepper
2 1/2 tsp onion salt
Mix all together well. Put thin sliced meet in and soak 24 hours. Drain well and dehydrate meat.
Printable Version
Strawberry Jam
Contributor: Sylvia Gams
2002 Cowley Cookbook
Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes. Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 minutes. Remove from stove.
Skim and let stand for 24 hours before putting away in sterilized jars.
Printable Version
2002 Cowley Cookbook
Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes. Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 minutes. Remove from stove.
Skim and let stand for 24 hours before putting away in sterilized jars.
Printable Version
Pineapple Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello
Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello
Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)
Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)
Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Printable Version
Cherry Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello
Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello and mix. Pour into jars and seal.
Printable Version
2002 Cowley Cookbook
5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello
Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello and mix. Pour into jars and seal.
Printable Version
Zucchini Jam
Contributor: Debbie Fowler
2002 Cowley Cookbook
6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor
Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.
Printable Version
2002 Cowley Cookbook
6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor
Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.
Printable Version
Strawberry Rhubarb Jam
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello
In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2" head space. Refrigerate or freeze.
Printable Version
2002 Cowley Cookbook
1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello
In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2" head space. Refrigerate or freeze.
Printable Version
Jalapeno Pepper Jelly
Contributor: Lorraine Lewis
2002 Cowley Cookbook
"Serve this with cream cheese and crackers for a colorful and easy hors d'oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints."
4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)
Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
Printable Version
2002 Cowley Cookbook
"Serve this with cream cheese and crackers for a colorful and easy hors d'oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints."
4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)
Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
Printable Version
Sugar-Free Orange Marmalade
Contributor: Wilma Anderson
2002 Cowley Cookbook
1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange
Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.
Printable Version
2002 Cowley Cookbook
1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange
Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.
Printable Version
Freezer Apricot Jam
Contributor: Enid Sanderson
2002 Cowley Cookbook
2 cups sugar
3 T Clear Jell
1/2 cup white Karo syrup
1/2 tsp ascorbic acid crystals
1/3 cup lemon juice
5 cups mashed apricots
Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze.
Printable Version
2002 Cowley Cookbook
2 cups sugar
3 T Clear Jell
1/2 cup white Karo syrup
1/2 tsp ascorbic acid crystals
1/3 cup lemon juice
5 cups mashed apricots
Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze.
Printable Version
Debbie Hetrick's Zucchini Jam
Contributor: Enid Sanderson
2002 Cowley Cookbook
6 cups zucchini, chopped
Cook 1 hour on low heat, then add:
1 cup crushed pineapple
2 T lemon juice
6 cups sugar
Add 1 package SureJell or pectin
Boil for 5 minutes; remove from heat.
Add 1 (6 oz) package apricot jello
Put in hot jars and seal.
Printable Version
2002 Cowley Cookbook
6 cups zucchini, chopped
Cook 1 hour on low heat, then add:
1 cup crushed pineapple
2 T lemon juice
6 cups sugar
Add 1 package SureJell or pectin
Boil for 5 minutes; remove from heat.
Add 1 (6 oz) package apricot jello
Put in hot jars and seal.
Printable Version
Crab Apple Butter
Contributor: Enid Sanderson
2002 Cowley Cookbook
"Spicy and tart."
12 cups crab apple sauce (strained pulp)
3 1/4 cups sugar
1/2 tsp ground allspice
1 1/2 tsp ground cloves
3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon)
Cook on medium low heat until thickened; slow boil, stirring very often for 1/2 - 1 hour.
Bottle and seal.
Printable Version
2002 Cowley Cookbook
"Spicy and tart."
12 cups crab apple sauce (strained pulp)
3 1/4 cups sugar
1/2 tsp ground allspice
1 1/2 tsp ground cloves
3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon)
Cook on medium low heat until thickened; slow boil, stirring very often for 1/2 - 1 hour.
Bottle and seal.
Printable Version
Sunday, January 6, 2013
Tomato Pepper Soup
Contributor: Wilma Anderson
2002 Cowley Cookbook
Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
Printable Version
2002 Cowley Cookbook
Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
Printable Version
Saturday, January 5, 2013
Salsa
Contributor: Gloria Phister
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
Thursday, January 3, 2013
Red Pickled Eggs
Contributor: Wilma Anderson
2002 Cowley Cookbook
5 medium beets, cooked, peeled and quartered
1 1/2 cups vinegar
5 T sugar
1/2 tsp garlic powder
1 1/2 tsp pickling spice
3/4 tsp salt
8 hard boiled eggs, peeled
Mix together beets, vinegar, sugar, garlic, salt and pickling spice. Let stand 45 minutes. Place eggs in a large jar; add beats and other marinade ingredients. Cover and refrigerate for 2-3 days. Makes 8 servings.
Printable Version
2002 Cowley Cookbook
5 medium beets, cooked, peeled and quartered
1 1/2 cups vinegar
5 T sugar
1/2 tsp garlic powder
1 1/2 tsp pickling spice
3/4 tsp salt
8 hard boiled eggs, peeled
Mix together beets, vinegar, sugar, garlic, salt and pickling spice. Let stand 45 minutes. Place eggs in a large jar; add beats and other marinade ingredients. Cover and refrigerate for 2-3 days. Makes 8 servings.
Printable Version
Helen White's Pickled Beets
Contributor: Enid Sanderson
2002 Cowley Cookbook
11 cups sugar
6 cups vinegar - covers 8 quarts
OR
2 cups sugar (or less) to 1 cup vinegar
Add mixed pickling spice or whatever you like --covers about 2 1/2 to 3 quarts of beets.
Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling--pour over beets. Run knife down along side to assure everything is covered and there are no bubbles. Seal.
Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!
Printable Version
2002 Cowley Cookbook
11 cups sugar
6 cups vinegar - covers 8 quarts
OR
2 cups sugar (or less) to 1 cup vinegar
Add mixed pickling spice or whatever you like --covers about 2 1/2 to 3 quarts of beets.
Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling--pour over beets. Run knife down along side to assure everything is covered and there are no bubbles. Seal.
Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!
Printable Version
Chicago Hot
Contributor: Jennie Lewis
2002 Cowley Cookbook
4 quarts tomatoes
1 cup onion
1 cup celery
1 cup carrots
1 cup green peppers
1/4 cup salt
1 cup sugar
2 cups white vinegar
2 tsp mustard seed
Mix together and put in jars, unsealed, in the fridge. Recipe can be halved.
Printable Version
2002 Cowley Cookbook
4 quarts tomatoes
1 cup onion
1 cup celery
1 cup carrots
1 cup green peppers
1/4 cup salt
1 cup sugar
2 cups white vinegar
2 tsp mustard seed
Mix together and put in jars, unsealed, in the fridge. Recipe can be halved.
Printable Version
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