Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Christiane, This recipe sounds delicious but I'm concerned about the info to NOT process the jars in a boiling water bath. Where did you get your info that it's okay to just invert and let the jars seal? As far as I know, everything has to be processed in either a water bath or pressure canner if it's not going to be refrigerated or frozen. Shelly , <cl.britton wrote: > > I recently catered the pre-wedding ceremony cocktail party for one of my very good friends down in the Outer Banks, NC. One of the favorite things was the cheese platter the bride's father had put together of all sorts of gourmet cheeses from his deli. I had brought along a few jars of this, and we set it out with the cheeses. Paired with an extra sharp cheddar, this jelly practically sings. It's actually fabulous with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze. Pictures of the finished recipe can be seen at http://28cooks.blogspot.com > > I've also included some super-easy canning tips that won't require any special equipment. > > Hot Pepper and Garlic Jelly > yield (6) 1/2pt jars > > 1 red bell pepper, minced > 1 c fresh hot peppers, chopped > (I use any combination I happen to have on hand - banana, jalapenos, habaneros, etc) > 1/2 c minced garlic > 1 1/2 c vinegar > 6 c sugar > 2 tsp cracked black pepper > 1 pkt liquid Certo > > Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. Pour into 1/2 pint jars and seal. > > *The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4 " headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long. > > Enjoy! > Christiane > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 I recently catered the pre-wedding ceremony cocktail party for one of my very good friends down in the Outer Banks, NC. One of the favorite things was the cheese platter the bride's father had put together of all sorts of gourmet cheeses from his deli. I had brought along a few jars of this, and we set it out with the cheeses. Paired with an extra sharp cheddar, this jelly practically sings. It's actually fabulous with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze. Pictures of the finished recipe can be seen at http://28cooks.blogspot.com I've also included some super-easy canning tips that won't require any special equipment. Hot Pepper and Garlic Jelly yield (6) 1/2pt jars 1 red bell pepper, minced 1 c fresh hot peppers, chopped (I use any combination I happen to have on hand - banana, jalapenos, habaneros, etc) 1/2 c minced garlic 1 1/2 c vinegar 6 c sugar 2 tsp cracked black pepper 1 pkt liquid Certo Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. Pour into 1/2 pint jars and seal. *The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4 " headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long. Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Christiane, are you SURE that liquid CERTO does not contain gelatin? Gelatin comes from animal hooves and connective tissue, ie., it is NOT VEGETARIAN. Have you tried this recipe with agar. I am reluctant to post it to the files of a vegetarian list unless I am sure of the ingredients. from Maida Citizens for Pets in Condos, http://www.petsincondos.org South Florida Vegetarian Events, http://www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 If you are going to freeze the food you do not have to process it. If you are going to refrigerate it you need to know the amount of time it is safe to do so. If you are going to put it on your shelf you had best process it unless you want trouble. You can water bath a lot of stuff, but you better know what that it is or face your maker sooner than you planned. I don't know that this recipe could be stored on the shelve safely for eight months though. If you can freeze it that would work and you wouldn't have to process. A water bath might work, but best to call the extension department and check that out to get the timing...there is a lot of vinegar in it but anytime you are working with vegetables you run the risk of botulism if you don't handle them right. I always canned by water process my pickle relishes and fruit, but I never went near vegetables. Those I blanched and froze. I have heard of too many people dying from botulism...once a whole family where I lived died from botulism due to home canned string beans. I would never eat a canned food that hadn't been processed and had been on the shelf this long unrefrigerated. So, please check! I kind of like all of you especially alive. linda " Shelly " <anislandgirl > Christiane, > > This recipe sounds delicious but I'm concerned about the info to NOT > process the jars in a boiling water bath. Where did you get your > info that it's okay to just invert and let the jars seal? As far as > I know, everything has to be processed in either a water bath or > pressure canner if it's not going to be refrigerated or frozen. > > Shelly > > , <cl.britton wrote: > > > > I recently catered the pre-wedding ceremony cocktail party for one > of my very good friends down in the Outer Banks, NC. One of the > favorite things was the cheese platter the bride's father had put > together of all sorts of gourmet cheeses from his deli. I had > brought along a few jars of this, and we set it out with the > cheeses. Paired with an extra sharp cheddar, this jelly practically > sings. It's actually fabulous with almost any kind of cheese, or by > itself on a cracker. It can also be mixed into cream cheese for a > super-fast dip, or melted down and used as a glaze. Pictures of the > finished recipe can be seen at http://28cooks.blogspot.com > > > > I've also included some super-easy canning tips that won't require > any special equipment. > > > > Hot Pepper and Garlic Jelly > > yield (6) 1/2pt jars > > > > 1 red bell pepper, minced > > 1 c fresh hot peppers, chopped > > (I use any combination I happen to have on hand - banana, > jalapenos, habaneros, etc) > > 1/2 c minced garlic > > 1 1/2 c vinegar > > 6 c sugar > > 2 tsp cracked black pepper > > 1 pkt liquid Certo > > > > Place all ingredients in large saucepan and mix well. Bring to a > boil, stirring often. Boil for 5-6 minutes. Remove from heat and add > Certo. Stir well. Pour into 1/2 pint jars and seal. > > > > *The easiest way to can is this - wash and dry canning jars > thoroughly. Place lids and rings in a pot of barely simmering water. > Once jelly is ready, fill a jar, leaving about a 1/4 " headspace. > With tongs, remove lid and ring from water, place on jar, and > tighten, although not all the way. Turn jar upside down on a > dishtowel. Repeat with remaining jars. Allow to cool for 10-15 > minutes. Turn upright and allow to seal. Tighten rings on all jars. > If any of the jars don't seal, simply store in the refrigerator once > cool. The other jars can be stored in a pantry for 8 months to a > year, if it lasts that long. > > > > Enjoy! > > Christiane > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Hi Christiane! Your Hot Pepper and Garlic Jelly looks fabulous, and so does the Cilantro and Jalapeno Hummus. I printed both recipes and will be trying them this week!!! Thank you for sharing. I'm sure my guys will enjoy these. Tari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Good Morning, According to the ingredients, there is no gelatin in it. I believe it's the pectin that causes it to set. Here are the ingredients: Water, pectin, lactic acid, citric acid, potassium citrate, and sodium benzoate. Thanks! Christiane - " Maidawg " <maidawg Saturday, February 25, 2006 10:49 PM RE: Hot Pepper and Garlic Jelly > Christiane, are you SURE that liquid CERTO does not contain gelatin? > Gelatin comes from animal hooves and connective tissue, ie., it is NOT > VEGETARIAN. > > Have you tried this recipe with agar. I am reluctant to post it to the > files of a vegetarian list unless I am sure of the ingredients. > > from Maida > Citizens for Pets in Condos, http://www.petsincondos.org > South Florida Vegetarian Events, http://www.soflavegevents.net > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 > Christiane, are you SURE that liquid CERTO does not contain gelatin? > Gelatin comes from animal hooves and connective tissue, ie., it is NOT > VEGETARIAN. OK, I was somewhat exercised by this too, Maida :-) Soooo I searched - and had little luck - and then of course went to Kraft Canada site and found this info: http://www.kraftcanada.com/en/ProductsPromotions/A-C/CERTOPectinProducts.htm 'Certo Pectin is sourced in Mexico where it is extracted from lime peels which are high in pectin.' > Have you tried this recipe with agar. I am reluctant to post it to the > files of a vegetarian list unless I am sure of the ingredients. I'm with you on this one, of course. No mention of gelatine, but . . . ? As for substituting another jelling/gelling ingredient, Kraft (naturally enough!) warns: 'Each Certo product has its own unique recipes, using different proportions of ingredients, designed to give consistent results. Use the pectin product specified in your recipe. Different types of Certo products are not interchangeable. 'There are other jam making products on the market. Some contain pectin, others use gum to make their jams. Some have one standard recipe for all fruits which may not deliver consistent results with all types of fruit. Certo recipes cannot be used with any of these other products or vice versa.' I think the above warning is fair enough, however. It can be tricky to make things set - and if there is a need to substitute, it might be wise to find a slightly different recipe that allows for the substitution? best, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 Good news for vegetarians, then, not so good for vegans (because of the lactic acid)? Thanks :-) love, pat > According to the ingredients, there is no gelatin in it. I believe it's the > pectin that causes it to set. Here are the ingredients: > Water, pectin, lactic acid, citric acid, potassium citrate, and sodium > benzoate. Quote Link to comment Share on other sites More sharing options...
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