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Sauces, Jams, Relishes

from ML of Country Kitchen

RE: DEHYDRATING FOODS

Dehydrating foods to preserve them has been
used throughout history. Does anyone out there
have some experience with a food dehydrator,
different techniques for various foods,
or any recipes using your home dried foods?



from Jeannie of Country Kitchen

RE: DEHYDRATING FOODS

I love mine....... Did just what the book said the day
we got ours and burned EVERYTHING...
Now I TEST after about 2 hours, and each
hour there after.... And remove as they dry......
have apples in now...covered with cinn. :)

I say just jump in there and get your feet wet...
try different things......

I dehydrate squash, cukes etc.... my grandchildren
like them for after school snacks....also all
fruits including sweet oranges
(have to remove all of the membrane)



from Rita of Country Kitchen

RE: DEHYDRATING FOODS

I have dehydrated yogurt with fruit in
my dehydrator and it was like fruit roll-ups.
My children liked them. I also did beef jerky
which they liked. I did blueberries and put
them in zip-locked bags. One of the bagged
blueberries got moldy so I put the others
in the refrigerator and they are ok.



from Jean D. of Country Kitchen

RE: DEHYDRATING FOODS

Oh yes, I forgot about cantaloupe...
and watermelon is like candy...
and beef jerky is great...



from Stephanie of Country Kitchen

RE: DEHYDRATING FOODS

The best thing I think I have ever done
with one is dehydrate granny smith apples t
hat have sat in cranberry juice all night.
MMMMMM Canteloupe is most certainly #2,
it is very candy-like, extremely sweet.



from Charles of Country Kitchen

RE: DEHYDRATING FOODS

When I had a gas stove with a pilot light,
I used to dehydrate chopped green pepper and
chopped onions just by leaving them in the oven.
The heat from the pilot light dried them.
Parsley and herbs could also be dried that way.



from Lynda of Country Kitchen

RE: DEHYDRATING FOODS

I've used mine for making beef jerky.
It usually takes a couple days to dry,
but here's what I do.
I really don't have a recipe, so you just
kind of have to judge by what you like to taste.

I get a roast, a normal size one...? serves about
4 people I guess....neverreally noticed the pounds...
(oh, geez, this recipe is starting out good!!!)
Anyways, I usually have the butcher
at the grocery store slice it really thin,
telling her what I want to make.

Bring home meat, marinate in any combination
of the following: (again, it's a matter of taste...)
Here's what I've used:
Start with a bottle of Worchestershire Sauce,
1/4 bottle Soy Sauce (more if you like more spice)
and now there's Garlic Soy sauce..so I use
1/8 bottle it, and 1/8th bottle regular.

Diced garlic in the bottle with the juice.
I use about 2 tbsp, but then I love garlic..
..more or less to taste.
Most grocery stores have marinate sauce packets.
Use one packet.

If not, I use a tsp of each of the following:
Rosemary, Basil, Parsley, Thyme, Salt, garlic salt..
Use if you want Lipton Onion soup powder.

*peppercorns - they'll make it REALLY hot if you
add too many. I like to be able to eat it without
crying so I usually only add approx 5 whole ones.*

As you can tell I basically open the cupboard
and add anything I like the taste of.
Marinate it for 2 - 3 days refridgerated.

Place on dehydrator in single layer,
and with spacing between each piece.
(usually about 1/2 inch)
Plug the dehydrator in and let it go until it
feels dry and chewy...usually about 24-36 hours.

I love how my house smells!!
Anyway, I know this isn't the best written recipe,
however, it tastes wonderful!!!



BBQ Sauce

It's delicious, and VERY easy!

2 tablespoons Dark Brown Sugar
1/4 cup Worcestershire Sauce
1 teaspoon Lemon Juice

Mix all of the above and spoon over meat.
Let marinate at least 30 minutes
before cooking and baste while cooking.
Country Ribs can be barbecued or broiled.

They will taste great!!!
The above can be altered to taste...
more sugar for a thicker sauce, more
Worcestershire for a thinner sauce. Enjoy!



WORLD'S BEST BBQ SAUCE

1 teaspoon salt
1/2 cup white sugar
1/4 cup dark brown sugar
3 cups beef stock
1/2 cup prepared mustard
1/4 cup white vinegar
1/8 cup (plus a bit more)
Liquid Smoke
1/2 cup Worcestershire Sauce
1 cup tomato paste
1 tablespoon chile powder
1 teaspoon hot sauce

Mix well and slow simmer, uncovered, for 2 hours or
until the desired consistency. Stir often.

NOTE:
It's best to keep some windows open while
this is cooking otherwise the aroma is liable to
make you wanna gnaw off the kitchen table leg!



Homemade BBQ recipe

1 pt vinegar
1/2 cup sugar
1 tsp. salt
1/2 tsp. black pepper
1 bottle tomato catsup
1 tablespoon red pepper
1 lemon juice
1/4 lb butter
1 small diced onion

Mix all together and simmer for about 1 hour.

I hope you enjoy. Since I got this recipe,
have never tried another one for bbq.
All my family and friends love this one.



I remembered seeing these recipes
in an Amish Dutch Cookbook...
here is how they make it.

PEPPER RELISH

12 sweet red peppers
12 sweet green peppers
12 medium onions
2 cups sugar
2 tablespoons salt
2 tablespoons celery seed
2 tablespoons mustard seed
1 quart vinegar (apple cider vinegar)

Grind peppers and onions. Cover with boiling water.
Let blend for 5 to 10 minutes. Then drain.
Bring vinegar and all ingredients to a boil.
Add ground peppers and onions and boil 10 minutes.
Fill jars and seal.



I found two different but similar recipes
for chow-chow in the Amish Cookbooks...

#1 CHOW-CHOW

Vegetables:
1 quart celery (cut in short lengths)
1 quart lima beans (not dried)
1 quart carrots (diced)
2 peppers (1 red and 1 green) Chopped
1 pint corn
1 pint small pickles or sliced larger ones
1 quart string beans (short lengths)
1 pint colored beans (not dried)
4 green tomatoes (chopped)
About 1 cup small white pickling onions
or several large minced.

Juice:
5 cups vinegar
1-1/2 cups water
5 cups sugar
1/4 cup salt (cooked vegetables are salted)

If vinegar is unusually strong more water may
be added. Also, more or less sugar and seasoning
may be added to vinegar solution according to taste.

Season with salt and precook until almost tender
--lima beans, carrots, string beans, and colored beans.
Mix all of the above mentioned cooked beans.

Mix all of the above mentioned cooked
and raw vegetables with the juice and boil
this mixture 10 to 15 minutes.
Pack tightly into sterilized jars and seal.



Here is the 2nd one...

#2 CHOW-CHOW

1 pint of each of the following:
sliced cucumbers
chopped sweet peppers
chopped cabbage
silced onions
chopped green tomatoes
lima beans
cut string beans
sliced carrots
chopped celery

2 Tablespoons celery seed
4 tablespoons mustard seed
1 quart vinegar
2 cups of water
4 cups of sugar
4 tablespoons turmeric

Soak cucumbers, peppers, cabbage, onions
and tomatoes in salt water overnight...
(1/2 cup salt to 2 quarts water).
Drain...Cook beans and carrots
and lima beans until tender. Drain well.

Mix soaked and cooked vegetables with
remaining ingredients and boil 10 minutes.
Place in sterilized jars and seal at once.



I found another Chow-Chow recipe...

#3 CHOW-CHOW

1/4 peck (2 quarts) green beans
1 large head cauliflower, separated in flowerets
3 cups shelled lima beans
3 cups fresh whole kernel corn
1 quart onions, chopped
5 green peppers, chopped
1/4 peck (2 quarts) green tomatoes, chopped
3 quarts cider vinegar
4 cups sugar
1/2 cup salt
2 tablespoons celery seed
2 tablespoons yellow mustard seed
2 tablespoons dry mustard
1 tablespoon turmeric

Cut beans into 1/2 in. pieces.
Cook green beans, cauliflowerets,
lima beans and corn separately
in boiling water until just tender. Drain.

Mix the onions, peppers, and tomatoes with
the cooked vegetables in a large heavy kettle.
Bring the vinegar to boiling and stir in
a mixture of the sugar, salt, celery seed,
mustard seed, dry mustard, and turmeric.

Pour vinegar mixture over vegetables,
bring to boiling, and cook 20 to 25 minutes,
or until thoroughly heated, stirring occasionally.
Pour into sterilized jars and seal.
About 12 pints.



From an Amish-Dutch Cookbook
...the ladies in PA either Amish or PA Dutch
are some of the greatest cooks in the world..

BREAD & BUTTER PICKLES

1 gallon cucumbers
1/2 cup salt
8 small onions.

Slice cucumbers and onions thin.
Mix in salt, cover and let stand 3 hours.
Drain well.

Make a syrup:
5 cups granulated sugar,
3 cups vinegar,
2 cups water,
1 teaspoon tumeric,
1/2 teaspoon ground cloves,
2 tablespoons mustard seed
1 teaspoon celery seed.

Pour syrup over cucumbers and place over low heat.
Heat to scalding, but do not boil.
Put in hot jars and seal.



I found three different recipes for this one...

#1 CORN RELISH

2 dozen ears of corn
3 stalks of celery
3 peppers
3 onions
(Grate all)
1 small head cabbage, shredded
2 cups sugar
3 cups weak vinegar
1 teaspoon celery seed

Salt to taste. Boil 1/2 hour. Add carrots if preferred.



#2 CORN RELISH

20 ears of corn
6 green peppers
6 red peppers
4 large onions
1 large head of cabbage
4 cups of sugar
2 tablespoons dry mustard
2 tablespoons celery seed
2 tablespoons salt
1 tablespoon turmeric
5 cups of vinegar
1 cup of water

Cut corn off the cob..
Chop the peppers, onions and cabbage...
To these add all the rest of the ingredients.
Cook together for 20 minutes...
Seal in jars.
Makes 10 pints.



#3 CORN RELISH
-- From a Penn. Dutch Recipe book.

1 dozen ears corn, (cut corn from cob)

Into large pot put:
1 pint vingar,
1 cup sugar,
1 tablespoon of Dry Mustard

add
Corn,
1 shredded head cabbage
2 small chopped onions,
2 chopped red peppers,
1 chopped green pepper,
2 small chopped sticks celery.

Cook together until tender (about 25 minutes).
Jar and seal.
Yield: about 4-5 quarts



Another requested recipe...

PICKLED GREEN BEAN AND ONIONS
-- From Amish-Dutch Cookbook

2 cans cut green beas - drained - retain liquid
1 medium onion sweet - cut in rings (thin)
1 cup of vinegar (cider)
1/4 cup sugar
1/2 teaspoon salt

Drain beans and put in bowl.
Add onions rings and toss.
Combine vinegar, liquid from beans, sugar, salt,
then bring this to a boil, then let it cool.

Taste for salt or sweetness.
This should be sweet-sour.
Then add to beans and onions and
let stand in cool place for several hours.

Here is an older lady with an old recipe.
This was given to me by my neighbor 30 years ago
and we think it is yummy. It is also
a pretty gift for a special neighbor at Christmas.
It is especially good with almost any kind of meat
but it is also good on a roll or biscuit.

Sunset Mountain PEPPER JELLY

On the fine blade of a food grinder,
or in the food processor,
grind together

1 1/2 c. of green and red sweet bell peppers
and
1/4 c. red, white, or green hot peppers, (like jalapeno)

In a kettle, blend
6 1/2 c. sugar and 1 1/2 c. vinegar.
Mix in ground peppers.
Bring to a brisk boil and boil 3 min.

Add 1 bottle of liquid fruit pectin and boil 1 min. longer.

Remove kettle from heat and allow to set 5 min.
( This probably should set a min. or two longer.)
Pour immediately into hot, sterilized jars and seal.

The jelly may be strained if desired,
but it's pretty with peppers left in as Bert did.

Yields 4 pints jelly.

This can be made in multiple batches, too.



While I am on a roll, does anyone have a
canning procedure and recipe for
hot fudge sauce or lemon sauce?
...like you use on ice-cream and
some of these ginger cake?
- - - - -
Several variants of each sauce can be found at

http://SOAR.Berkeley.EDU/recipes/sauces/

along with about a jillion other sauce recipes.
This site, SOAR: Searchable Online Archive of Recipes,

http://SOAR.Berkeley.EDU/recipes/

is a MUST in anyone's bookmark list for recipes.
It's user-friendly, huge, searchable in many ways,
and, best of all, it has tremendous variety.
I don't have any affiliation with them;
it's just where all my online recipe searches start.



HOT FUDGE SAUCE

1-1/2 cup sugar
1/2 cup brown sugar
3/4 cup Cocoa
1/4 cup flour
1/2 teaspoon salt
1 large can evaporated milk
1 cup water
2 teaspoons vanilla extract
2 tablespoons butter

Combine sugar, cocoa, flour, and salt.
Add milk, water, and butter.
Cook over medium heat, stirring constantly,
until boiling. Cook 5 minutes longer.
Cool and stir in vanilla.

Here is the recipe I use for Mock Pineapple
when I have a glut of Zucchini.
I sometimes substitute some of the White sugar
with brown sugar, I like it for toppings.

Mock Pineapple

1 gallon zucchini, peeled, seeded and ground up.
3 cups sugar
1 1/2 cup realemon juice
1 46 oz. can pineapple juice

bring to a boil, simmer 20 minutes.
Pack into pint jars.
Cold pack for 30 minutes.
Good for Zucchini cake and bars.


I use this in Sweet Potatoes Casserole
during the holidays, and it is wonderful.
I have also used as topping for,
or ingredient in cakes, It is very moist.
It is excellent in Pumpkin breads.



Re: Green Pepper Jelly

You say "I have never tried this jelly";
well let me tell you a secret.....it can be addicting.

Simply take an entire cube of cream cheese
( I mostly use one large one ) unwrap and place
in center of platter size dish, pour jelly
over top and let it run down the sides.

Either alongside or on another platter,
stack the crackers. Serve with a wide
butter-knife or frosting spreader.

It is especially good on ritz crackers
or a sweetened salad cracker.
I have never used just plain saltines
but maybe they would be good too.

Be sure to have two jars and two packs
or cream cheese so that when everyone eats
the first one you will still have
another plateful for yourself later. :)



Re: Green Pepper Jelly

You say " I have never tried this jelly".............

Which reminds me -- a friend used to pour
Pickapeppa Sauce over cream cheese that way.
Pickapeppa is a produce ot the Pickapeppa Co., Ltd,
Jamaica, W.I. (Of which I have no financial interest)
and contains tomatoes, onions, sugar, cane vinegar,
mangoes, raisins, tamarinds, salt, pepper and spices.
Used to be hard to find in all but specialty stores;
but, now readily available around this area
(inland Pacific NW).



LEMON CURD (A jelly)

6 well beaten eggs
2 cups sugar
1/2 lemon juice
1/2 cup butter

Combine all ingredients and cood in double boiler,
stirring, until thick.
When cool, put into covered container
and store in refrigerator.
May be kept up to 3 to 4 weeks if kept cool.

It's a butterylike jelly, good on toast,
English muffins, etc.



PICKLED HOT PEPPERS

Yield: 16 servings

4 qt Fresh hot peppers
2 tb Prepared horseradish
2 Cloves garlic, whole
10 c White vinegar
1 1/2 c Pickling salt
1/4 c Honey
4 qt Plus 2 cups water

Cut two small slits in each pepper.
You may want to wear gloves
to prevent burning hands.

Dissolve salt in 4 quarts water.
Pour over peppers and let stand
12 to 18 hours in a cool place.

Drain, rinse and drain thoroughly.
Combine 2 cups water and all remaining
ingredients excpet honey; simmer 15 minutes,
then add honey. Remove garlic.

Pack peppers into hot jars,
leaving 1/4-inch headspace.
Pour boiling hot pickling liquid over peppers,
leaving 1/4-inch headspace.
Adjust caps.

Process half-pints and pints 10 minutes
in a boiling water bath.
Yield: 16 half-pints or 8 pints.



Grapefruit Marmalade

3 large, ripe grapefruit
2+1/2 to 3 quarts cold water
8 to 10 cups sugar

Wash the grapefruit and dry with paper towels.
With a knife or vegetable peeler remove
the skins without cutting into the white pith.

Cut the peel into strips about
1 inch long and 1/8 inch wide.
Cut away and discard the white outer pith.

Cut the fruit in half crosswise and wrap
the halves one at a time in a double thickness
of damp cheesecloth and twist the cheesecloth
to squeeze the juice into a bowl.

Wrap the squeezed pulp
in the cheesecloth and tie securely.
Add enough cold water to the bowl
to make 3+1/2 quarts of liquid.

Drop in the bag of pulp and the strips of peel.
Let the mixture stand at
room temperature for 12 to 24 hours.
Pour the entire contents of the bowl into
an 8 to 10 quart stainless steel or enameled pot,
and bring to a boil over high heat.

Reduce the heat to low and summer
uncovered for 2 hours, stirring occasionally.
Discard the bag of pulp and measure the mixture.
Add 1 cup of sugar for every cup of mixture,
stir thoroughly, and bring to
a boil over moderate heat.

When the sugar has dissolved increase the heat
to high and boil briskly, stirring occasionally,
for about 30 minutes until the marmalade
reaches the temperature of 220F
on a jelly, candy, or frying thermometer.

Remove from the heat and skim off
the surface foam with a large spoon.
Ladle the marmalade into
sterilized jars or jelly glasses.

To prevent the peel from floating to the top,
gently shake the jars occasionally as they cool.
Makes about 2 quarts.



Hunt's quick spaghetti sauce

1/2 pound ground beef
1/4 cup chopped onion
1 1/2 cups water
1 can (6 oz) HUNT'S tomato paste
1 teaspoon sugar (I usually add a little extra)
3/4 teaspoon salt
3/4 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon pepper

In medium saucepan, brown meat
with onion over medium high heat; drain.
Stir in all remaining ingredients.
Reduce heat to low; cover.
Simmer 20 minutes, stirring occasionally.
Makes 2 cups.



Re: Spaghetti Sauce question...

While the pasta is cooking dip the spoon
you're stirring with into the sauce
you're going to use and stir. I usually
put a bit in the water before I put the pasta in.

The sauce puts a coating around the pasta
and it doesn't stick.
I do this the 1st 2 or 3 times I stir.
Also use a pasta that is made with semolina flour.

Homemade is great too! Ymmmm!
It has a better texture.
If you use the store brand -
- stir often and don't cook it as long -
- follow your taste, not the package instructions.

Frank Sinatra's Spaghetti Sauce

Serves 3 to 6

In a frying pan, heat 2 tablespoons olive oil.
In it saute 1/4 onion sliced vertically
into thin crescent wedges and
4 whole peeled cloves of garlic.
Saute until golden brown and remove garlic.

Place the contents of one 1-pound 13 oz
can of Italian tomatoes in a blender
with half of the packing liquid.
Mix gently for less than a minute
to break up the pieces.
Slowly pour the tomatoes into the frying pan.
Be very careful about spattering hot oil.

Stir in
1/2 teaspon black pepper,
1/2 teaspoon salt,
1/4 teaspoon oregano, and
1/4 teaspoon dried basil.
Simmer gently, half-coveed, for 15 minutes.

Pour over 1 pound cooked, hot, well drained
spaghetti, and sprinkle with chopped parsley.
Grated Romano or Parmesan cheese
can be passed separately.



This is a basic red sauce.
Add almost anything you want:
cooked ground beef,
Italian sausage,
mushrooms,
drained canned clams.
There is very little
you cannot add to a basic red sauce.

This is my favorite Apple Butter recipe:

APPLE BUTTER

Peel, core and slice apples.
Pile dutch oven with apples.
Add 2 cups water and cook at med/high till tender.
Stir occasionally until mushy - and slightly lumpy.
Remove from heat.
Add: to 1 cup apples
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
Return to heat and cook until thick.
Put in hot jars.
Seal.



Homemade Hot Sauce

1 28oz can of whole tomatoes
1 or 2 cloves of garlic
2 to 6 jalapeņo peppers
(to taste and "heat" level)
Salt and pepper to taste
(about 1/4 tsp each is good)

For a robust taste and different flavor,
roast the peppers in a 350 degree oven
until the skins begin to darken,
skins will easily peel off of peppers.

Jalapeņos can be used unroasted with skins on also.
Place garlic in blender,
chop then add the jalapeņos and chop.
Drain a little of the liquid from the tomatoes,
but not all of it and place in blender.

Gently blend all ingredients together.
Hot sauce will make a couple of pints,
will keep very well in
refrigerator and will taste better
after sitting at least one day.

I first got this hot sauce recipe about
15 years ago from an old gentleman at my church.
He has been a member there all my life.
I always remember he always brought a jar
of hot sauce to every church function involving food.

I eventually tried the hot sauce and was hooked.
Mr. Avilla grew his own peppers
and made this sauce for years.
When I was married he finally gave me the recipe,
and simple as it sounds it is a great hot sauce.

It is always great and popular at parties,
family gatherings, or just in front of the TV
with a big bag of chips. Enjoy!

Here is a wonderful recipe for salsa
that I have been making for many years,
75 pints last year and it was gone
before Super Bowl Sunday!
Now is the time to use up those spare tomatoes....

SALSA

1 1/2 cups diced white onion
1/2 cup diced jalapeno' peppers
(seeded & membrane removed)
3 cups bell peppers diced
10 cups tomatoes skinned, chopped and
drained for about 15 minutes.... then
measure
8 cloves garlic minced
1 1/2 cups white vinegar
2 rounded teaspoons OREGANO
1 rounded TABLESPOON CHILI POWDER
2 rounded TABLESPOONS CUMIN POWDER
3 TABLESPOONS salt
1 18OZ can of TOMATO PASTE

Put all ingredients into a large size kettle
EXCEPT for the tomato paste.
Bring to a boil, and then simmer for
45 minutes until veggies are done.

I do this half the time with lid on and
half with lid off. Then add tomatopaste
and watch closely and stir so it doesn't burn.

Simmer until very hot again and put in sterilized
jars and hot water bathe for 15 minutes.
Start timing when the water bath returns to a boil.
ENJOY!

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