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Post by :apax999
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2483
Click below to download : Preserving - Horseradish By Pwhayes (Format : PDF)
Preserving - Horseradish By Pwhayes
Yield: 1 servings2 cups Sugar
3/4 cup Horseradish
1 cup White vinegar
1/2 Bottle liquid pectin
Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to boil. Add pectin and stir constantly over high heat until mixture comes to rolling boil.
Remove from heat and skim. Pour into hot, sterilized jars. Seal with two piece canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch.
Makes 3 6oz. jars.
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4 ounces hot peppers, Jalapeno, or Serrano *1 pound Bell peppers ** 1/3 cup water 5 pounds sugar 3 cups distilled white vinegar 2 bottles Certo® (one box) Chop peppers and water in a blender. In a very large kettle, mix vinegar and sugar, bring to a rolling boil. Add peppers and boil for 5 minutes. Add Certo and bring back to boil. Working quickly, pour into sterilzed jars. Makes 12 - 1/2 pint jars. Notes: * for the HOT, grind with seeds, for a milder jelly, remove seeds. ** Use all green peppers for
Preserving - Hot Pepper Jelly
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2 cups sugar 1 cup white vinegar 1 cup freshly grated horseradish, drained 1/2 bottle fruit pectin Boil sugar and vinegar together for 3 minutes. Add horseradish and bring back to boiling. Add pectin and stir constantly until mixture reaches a rolling boil. Boil for 1/2 minute. Remove from heat and cool for several minutes. Skim and pack in sterilized jars. For color, a few strips of pimiento may be added just as jelly is removed from heat. Makes about 3 6-oz jelly glasses of jelly.
Preserving - Horseradish By Angel
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