Is everyone so busy preserving that noone is posting anything or is
something wrong with my access?
Ellen

Oh pshaw, on Thu 01 Nov 2007 07:00:44p, ellen wickberg meant to say...

> Is everyone so busy preserving that noone is posting anything or is
> something wrong with my access?
> Ellen
>

I'm not seeing any posts either, Ellen.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

Reality is nothing but a collective hunch.

ellen wickberg wrote:
> Is everyone so busy preserving that noone is posting anything or is
> something wrong with my access?

I can see you Ellen! I am not getting any others either

In article <gxvWi.166163$Da.136635@pd7urf1no>,
ellen wickberg > wrote:

> Is everyone so busy preserving that noone is posting anything or is
> something wrong with my access?
> Ellen

I'm busy *being done with most preserving*, Ellen. :-) I attributed
the low traffic to the season.

I taught an Apple Butter class to 5 women at my church a couple weeks
ago ‹ and forgot to have them taste what we made!! Oy!! I could hardly
believe it!

Will teach a Pepper Jelly class right after Thanksgiving. I think I'll
use this recipe from a guy on r.f.cooking; it's really easy to manage.
I'll be giving them as part of my Christmas baskets for my friends.

{ Exported from MasterCook Mac }

Pepper Jelly

Recipe By: posted to rec.food.preserving by Barb Schaller 11-2-07
Serving Size: 9 half-pint jars
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
4 cups apple cider (or juice)
1 cup cranberry cocktail (for color)
2 ounces bottled lime juice (2 to 4)
7 cups sugar
1 package powdered fruit pectin
1 ounce Tabasco sauce to taste (1 oz. is hot, 2 oz
is awful hot)

use 2-oz lime juice for each oz. of Tabasco

yield: about 9 half pint jars, which would be a lifetime supply except
that just about everyone will beg a jar to take home.

Use an eight-quart or larger pot, because when jelly boils, it foams
up with a vengeance. Bring the apple cider, cranberry, lime juice and
pectin to a hard boil (can't be stirred down) and add the sugar.
Watch closely and stir often as it works to a second hard boil. Add
the tabasco as the second boil comes on; boil for one minute and
remove from stove.

Put the pot in the sink as you line up jars on the counter, then skim
off the solidified foam that will have formed. Pour the jelly into a
quart pyrex measuring cup and then into the jars, because if you try
to ladle it, or pour it from the pot, you'll make a mess and probably
burn the hell out of yourself. Fill the jars to just below the rim
and put the lids on with kitchen tongs. Add the screw caps and set
aside to jell.

Store in a dark place. Sunlight bleaches the lovely color from
tabasco, although that doesn't affect the taste. Speaking of which,
while this jelly is delightful from the moment it sets it improves in
flavor for at least a year.

‹‹‹‹‹
Notes: From Hank Burchar, Washington Post by way of Blake Murphy,
rec.food.cooking post, 7-16-2007.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
> In article <gxvWi.166163$Da.136635@pd7urf1no>,
> ellen wickberg > wrote:
>
>
>>Is everyone so busy preserving that noone is posting anything or is
>>something wrong with my access?
>>Ellen
>
>
> I'm busy *being done with most preserving*, Ellen. :-) I attributed
> the low traffic to the season.
>
> I taught an Apple Butter class to 5 women at my church a couple weeks
> ago ‹ and forgot to have them taste what we made!! Oy!! I could hardly
> believe it!
>
> Will teach a Pepper Jelly class right after Thanksgiving. I think I'll
> use this recipe from a guy on r.f.cooking; it's really easy to manage.
> I'll be giving them as part of my Christmas baskets for my friends.
>
> { Exported from MasterCook Mac }
>
> Pepper Jelly
>
> Recipe By: posted to rec.food.preserving by Barb Schaller 11-2-07
> Serving Size: 9 half-pint jars
> Preparation Time: 0:00
> Categories: Canning, Preserves, Etc.
>
> Amount Measure Ingredient Preparation Method
> 4 cups apple cider (or juice)
> 1 cup cranberry cocktail (for color)
> 2 ounces bottled lime juice (2 to 4)
> 7 cups sugar
> 1 package powdered fruit pectin
> 1 ounce Tabasco sauce to taste (1 oz. is hot, 2 oz
> is awful hot)
>
> use 2-oz lime juice for each oz. of Tabasco
>
> yield: about 9 half pint jars, which would be a lifetime supply except
> that just about everyone will beg a jar to take home.
>
> Use an eight-quart or larger pot, because when jelly boils, it foams
> up with a vengeance. Bring the apple cider, cranberry, lime juice and
> pectin to a hard boil (can't be stirred down) and add the sugar.
> Watch closely and stir often as it works to a second hard boil. Add
> the tabasco as the second boil comes on; boil for one minute and
> remove from stove.
>
> Put the pot in the sink as you line up jars on the counter, then skim
> off the solidified foam that will have formed. Pour the jelly into a
> quart pyrex measuring cup and then into the jars, because if you try
> to ladle it, or pour it from the pot, you'll make a mess and probably
> burn the hell out of yourself. Fill the jars to just below the rim
> and put the lids on with kitchen tongs. Add the screw caps and set
> aside to jell.
>
> Store in a dark place. Sunlight bleaches the lovely color from
> tabasco, although that doesn't affect the taste. Speaking of which,
> while this jelly is delightful from the moment it sets it improves in
> flavor for at least a year.
>
> ‹‹‹‹‹
> Notes: From Hank Burchar, Washington Post by way of Blake Murphy,
> rec.food.cooking post, 7-16-2007.
Glad to know that people are busy and that when they do post I am
actually seeing them. Our canning kitchen's last thing was steam
juicing purple grapes ( they didn't look or smell like concords and the
person who grew themdidn't know what they were) and making 17 jars of
jelly using "no sugar needed" Bernardin pectin. Every one was pleased,
so back to pear mincemeat next Wednesday ( our original plan for this
past Wednesdaym changed by the offer of free fruit).
Ellen

"ellen wickberg" > wrote in message
news:gxvWi.166163$Da.136635@pd7urf1no...
> Is everyone so busy preserving that noone is posting anything or is
> something wrong with my access?
> Ellen

just doing other things than looking online. Too many sicknesses/deaths at
church to keep up with posting and cooking and toting meals.
-ginny
who would rather post than attend another funeral.

"ellen wickberg" > wrote in message
news:gxvWi.166163$Da.136635@pd7urf1no...
> Is everyone so busy preserving that noone is posting anything or is
> something wrong with my access?
> Ellen

I'm trying to finish the last of the free apples I got, making them into
applesauce. By the time that's done it should be time for canning turkey
soup. Unfortunately, this year we got invited to parents house
for thanksgiving which suits my wife fine since she doesen't like
cooking the turkey. I'll have to sneak in a turkey somehow.

Ted

"Melba's Jammin'" > wrote in message
...
>
> I'm busy *being done with most preserving*, Ellen. :-) I attributed
> the low traffic to the season.
>
> I taught an Apple Butter class to 5 women at my church a couple weeks
> ago < and forgot to have them taste what we made!! Oy!! I could hardly
> believe it!
>
> Will teach a Pepper Jelly class right after Thanksgiving. I think I'll
> use this recipe from a guy on r.f.cooking; it's really easy to manage.
> I'll be giving them as part of my Christmas baskets for my friends.
>
> { Exported from MasterCook Mac }
>
> Pepper Jelly
>
> Recipe By: posted to rec.food.preserving by Barb Schaller 11-2-07
> Serving Size: 9 half-pint jars
> Preparation Time: 0:00
> Categories: Canning, Preserves, Etc.
>
> Amount Measure Ingredient Preparation Method
> 4 cups apple cider (or juice)
> 1 cup cranberry cocktail (for color)
> 2 ounces bottled lime juice (2 to 4)
> 7 cups sugar
> 1 package powdered fruit pectin
> 1 ounce Tabasco sauce to taste (1 oz. is hot, 2 oz
> is awful hot)
>
> use 2-oz lime juice for each oz. of Tabasco
>
> yield: about 9 half pint jars, which would be a lifetime supply except
> that just about everyone will beg a jar to take home.
>
> Use an eight-quart or larger pot, because when jelly boils, it foams
> up with a vengeance. Bring the apple cider, cranberry, lime juice and
> pectin to a hard boil (can't be stirred down) and add the sugar.
> Watch closely and stir often as it works to a second hard boil. Add
> the tabasco as the second boil comes on; boil for one minute and
> remove from stove.
>
> Put the pot in the sink as you line up jars on the counter, then skim
> off the solidified foam that will have formed. Pour the jelly into a
> quart pyrex measuring cup and then into the jars, because if you try
> to ladle it, or pour it from the pot, you'll make a mess and probably
> burn the hell out of yourself. Fill the jars to just below the rim
> and put the lids on with kitchen tongs. Add the screw caps and set
> aside to jell.
>
> Store in a dark place. Sunlight bleaches the lovely color from
> tabasco, although that doesn't affect the taste. Speaking of which,
> while this jelly is delightful from the moment it sets it improves in
> flavor for at least a year.
>
> <<<<<
> Notes: From Hank Burchar, Washington Post by way of Blake Murphy,
> rec.food.cooking post, 7-16-2007.

Been busy, mostly with noncanning stuff, but did put up some green tomato
pickles, green tomato jam, and confetti-from-hell recently. Need to post to
this group with response I got from NCHP assuring stuff gels; will try
to get to it next week.

But, Barb -- a question or two on the recipe -- BWB for 5 mins? You prefer
this one to the cranberry pepper jelly you posted earlier?

I need to redo the three soft spreads I made over the summer that didn't
jell, and make 10 more jars of savory jams (will include pepper jelly of one
form or another), and my Christmas jams will be done this year. I think.
I've gotta find my list from last year -- I have 18 recipients on th list
this year, and I think I had more than that last year and I'm trying to
figure out who I'm forgetting.

Anny

In article >,
"Anny Middon" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > I'm busy *being done with most preserving*, Ellen. :-) I attributed
> > the low traffic to the season.
> >
> > I taught an Apple Butter class to 5 women at my church a couple weeks
> > ago < and forgot to have them taste what we made!! Oy!! I could hardly
> > believe it!
> >
> > Will teach a Pepper Jelly class right after Thanksgiving. I think I'll
> > use this recipe from a guy on r.f.cooking; it's really easy to manage.
> > I'll be giving them as part of my Christmas baskets for my friends.
> >
> > { Exported from MasterCook Mac }
> >
> > Pepper Jelly
> >
> > Recipe By: posted to rec.food.preserving by Barb Schaller 11-2-07
> > Serving Size: 9 half-pint jars
> > Preparation Time: 0:00
> > Categories: Canning, Preserves, Etc.
> >
> > Amount Measure Ingredient Preparation Method
> > 4 cups apple cider (or juice)
> > 1 cup cranberry cocktail (for color)
> > 2 ounces bottled lime juice (2 to 4)
> > 7 cups sugar
> > 1 package powdered fruit pectin
> > 1 ounce Tabasco sauce to taste (1 oz. is hot, 2 oz
> > is awful hot)
> >
> > use 2-oz lime juice for each oz. of Tabasco
> >
> > yield: about 9 half pint jars, which would be a lifetime supply except
> > that just about everyone will beg a jar to take home.
> >
> > Use an eight-quart or larger pot, because when jelly boils, it foams
> > up with a vengeance. Bring the apple cider, cranberry, lime juice and
> > pectin to a hard boil (can't be stirred down) and add the sugar.
> > Watch closely and stir often as it works to a second hard boil. Add
> > the tabasco as the second boil comes on; boil for one minute and
> > remove from stove.
> >
> > Put the pot in the sink as you line up jars on the counter, then skim
> > off the solidified foam that will have formed. Pour the jelly into a
> > quart pyrex measuring cup and then into the jars, because if you try
> > to ladle it, or pour it from the pot, you'll make a mess and probably
> > burn the hell out of yourself. Fill the jars to just below the rim
> > and put the lids on with kitchen tongs. Add the screw caps and set
> > aside to jell.
> >
> > Store in a dark place. Sunlight bleaches the lovely color from
> > tabasco, although that doesn't affect the taste. Speaking of which,
> > while this jelly is delightful from the moment it sets it improves in
> > flavor for at least a year.
> >
> > <<<<<
> > Notes: From Hank Burchar, Washington Post by way of Blake Murphy,
> > rec.food.cooking post, 7-16-2007.
>
> Been busy, mostly with noncanning stuff, but did put up some green tomato
> pickles, green tomato jam, and confetti-from-hell recently. Need to post to
> this group with response I got from NCHP assuring stuff gels; will try
> to get to it next week.
>
> But, Barb -- a question or two on the recipe -- BWB for 5 mins? You prefer
> this one to the cranberry pepper jelly you posted earlier?
>
> I need to redo the three soft spreads I made over the summer that didn't
> jell, and make 10 more jars of savory jams (will include pepper jelly of one
> form or another), and my Christmas jams will be done this year. I think.
> I've gotta find my list from last year -- I have 18 recipients on th list
> this year, and I think I had more than that last year and I'm trying to
> figure out who I'm forgetting.
>
> Anny

Getting old's hell, eh, Anny?

I posted this same recipe on 8/23/07 -- Is that what you're referrring
to?

I don't eat the stuff. I don't eat much of what I make; I just like to
do it. :-)

The other pepper jelly recipe I post is for Apricot-Red Pepper Jelly.
That's tricky to set, though, IME. When I get lucky I enter it in the
Fair ‹ it's won at least a couple blue ribbons.

The recipe above won fifth place this year. For whatever that says
about it. Lots of entries, though. I thought it was pretty good and it
set very nicely.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
>
> Getting old's hell, eh, Anny?

Ain't it just.

>
> I posted this same recipe on 8/23/07 -- Is that what you're referrring
> to?

No -- this one:

Cranberry Pepper Jelly



Recipe By: Posted by Barb Schaller, adapted from Better Homes &

Gardens, 9/11/01

Serving Size: 70

Preparation Time: 0:00

Categories: Canning, Preserves, Etc.



2 to 4 jalapeño peppers, halved and seeded

1 1/2 cups cranberry juice cocktail

1 cup vinegar

5 cups sugar

1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)

5 small fresh hot red peppers (optional) such

as serrano or pequin



NOTE: Needs more jalapenos - Barb commented that with 4 it was pretty mild.



In a medium saucepan combine jalapeño peppers, cranberry juice cocktail, and
vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Strain mixture through a sieve, pressing with the back of a spoon to remove
all of the liquid. Measure 2 cups liquid. Discard pulp.



In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and the
sugar. Bring to a full rolling boil over high heat, stirring constantly.
Stir in the pectin and, if desired, hot peppers, Return to a full rolling
boil; boil for 1 minute, stirring constantly. Remove from heat. quickly
skim off foam with a metal spoon.



Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving
1/4-inch headspace. If using the hot red peppers, put one in each jar
before filling jar. Wipe jar rims and adjust lids. Process in the BWb for
5 minutes (basic canning procedures here).



Note that jelly may require 2 to 3 days to set. Makes about 5 half pints.


>
> I don't eat the stuff. I don't eat much of what I make; I just like to
> do it. :-)

I eat some jam and jelly. My DH almost none. I like the savory ones --
green tomato jam or pepper jelly or the like -- because I serve them as
appetizers. Put a block of cream cheese on a plate, spread some unusual jam
on top, ring it with crackers, and the five minutes you just spent gets you
tons of compliments because of that jam.

>
> The other pepper jelly recipe I post is for Apricot-Red Pepper Jelly.
> That's tricky to set, though, IME. When I get lucky I enter it in the
> Fair < it's won at least a couple blue ribbons.

Sounds good -- I'll Google Groups for it.

>
> The recipe above won fifth place this year. For whatever that says
> about it. Lots of entries, though. I thought it was pretty good and it
> set very nicely.

I plan now to make both pepper jelly recipes for Christmas boxes. I'll use
the full 2-ounce bottle of tabasco in the one and give that one to the folks
I know who like it Hot, and up the jalapenos in the other one to maybe six
and give it to the ones who think that tabasco is really really hot.

Anny

In article > ,
"Anny Middon" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > Getting old's hell, eh, Anny?
>
> Ain't it just.
>
> >
> > I posted this same recipe on 8/23/07 -- Is that what you're referrring
> > to?
>
> No -- this one:
>
> Cranberry Pepper Jelly
>
>
>
> Recipe By: Posted by Barb Schaller, adapted from Better Homes &
>
> Gardens, 9/11/01
>
> Serving Size: 70
>
> Preparation Time: 0:00
>
> Categories: Canning, Preserves, Etc.
>
>
>
> 2 to 4 jalapeño peppers, halved and seeded
>
> 1 1/2 cups cranberry juice cocktail
>
> 1 cup vinegar
>
> 5 cups sugar
>
> 1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
>
> 5 small fresh hot red peppers (optional) such
>
> as serrano or pequin
>
>
>
> NOTE: Needs more jalapenos - Barb commented that with 4 it was pretty mild.
>
>
>
> In a medium saucepan combine jalapeño peppers, cranberry juice cocktail, and
> vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
> Strain mixture through a sieve, pressing with the back of a spoon to remove
> all of the liquid. Measure 2 cups liquid. Discard pulp.
>
>
>
> In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and the
> sugar. Bring to a full rolling boil over high heat, stirring constantly.
> Stir in the pectin and, if desired, hot peppers, Return to a full rolling
> boil; boil for 1 minute, stirring constantly. Remove from heat. quickly
> skim off foam with a metal spoon.
>
>
>
> Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving
> 1/4-inch headspace. If using the hot red peppers, put one in each jar
> before filling jar. Wipe jar rims and adjust lids. Process in the BWb for
> 5 minutes (basic canning procedures here).
>
>
>
> Note that jelly may require 2 to 3 days to set. Makes about 5 half pints.
>
>
> >
> > I don't eat the stuff. I don't eat much of what I make; I just like to
> > do it. :-)
>
> I eat some jam and jelly. My DH almost none. I like the savory ones --
> green tomato jam or pepper jelly or the like -- because I serve them as
> appetizers. Put a block of cream cheese on a plate, spread some unusual jam
> on top, ring it with crackers, and the five minutes you just spent gets you
> tons of compliments because of that jam.
>
> >
> > The other pepper jelly recipe I post is for Apricot-Red Pepper Jelly.
> > That's tricky to set, though, IME. When I get lucky I enter it in the
> > Fair < it's won at least a couple blue ribbons.
>
> Sounds good -- I'll Google Groups for it.
>
> >
> > The recipe above won fifth place this year. For whatever that says
> > about it. Lots of entries, though. I thought it was pretty good and it
> > set very nicely.
>
> I plan now to make both pepper jelly recipes for Christmas boxes. I'll use
> the full 2-ounce bottle of tabasco in the one and give that one to the folks
> I know who like it Hot, and up the jalapenos in the other one to maybe six
> and give it to the ones who think that tabasco is really really hot.
>
> Anny

Aha! I DO remember that now. Not sure I ever made it. I've got a
bunch of books. ,. . .
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007