Jams, Jellies & Pickles, Relishes
Chow-Chow
8 pounds or 16 cups ground green tomatoes, 2 cups celery, 7 cups sugar, 1/2 head cabbage, 4 cups ground onion, 1/2 gallon white vinegar, 2 tablespoons pickling spices (tied in a bag), 2 teaspoons mustard seeds, 2 teaspoons celery seeds, 2 teaspoons turmeric, 3/4 cup plain salt, 5 red & green bell pepper, 2 red hot peppers (optional).
Directions: Grind tomatoes, onions, cabbage and peppers. Cover with salt and let stand overnight. Drain put in pan with sugar, vinegar, spices. Cook 30 minutes add celery and cook 15 minutes. Pack hot in sealed jars. Makes about 11 3/4 pints. This is really good in soup beans.. Kelly Hill, Success Chapter #87
Honey-Cinnamon Butter
1-cup butter, 1/2 cup honey and 1 teaspoon ground cinnamon.
Directions: Combine all ingredients in a small mixing bowl. Beat until smooth. Serve with muffins, toast, bagels, French Toast or pancakes.
Pepper Jelly
3/4 cup chopped green bell pepper, 5 to 6 medium (rinsed and seeded) diced jalapeno peppers, 2 cups distilled white vinegar, 6 cups white sugar, 2 pouches liquid pectin or 2 dry packets, 5 drops green food coloring, 1/2 teaspoons cayenne pepper (Optional).
Directions: Wash peppers, drain. Remove stems and seeds. Puree and 1 cup vinegar in food processor or blender. In a large saucepan, combine peppers, vinegar, sugar, and (Optional) cayenne pepper. Bring to a boil; boil 10 minutes, stir constantly. Stir in pectin; Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam, and mix in food coloring. Ladle into sterilized jars leaving 1/4 inch headspace. Seal, and process in a boiling-water canner for 10 minutes... Can be ate with cream cheese and cracker or on toast, muffins, & bagels Makes around 5 (8 ounce jars).. Kelly Hill, Success Chapter #87