Gather the friends for a putting-up party.
That's among the ideas in "Southern Living Little Jars Big Flavors" (Oxmoor House, $21.95).
The idea is simple. Invite a few friends over and ask each to bring the ingredients for one canning or preserving recipe. You spend an afternoon sharing the work and reminiscing. Everyone leaves the party with a variety of jars filled with the season's bounty.
This first-ever canning and preserving cookbook from a trusted Southern name includes more than 110 recipes for canned, pickled, preserved and frozen food as well as menu suggestions.
Makes 3 half-pint jars
½ cup seeded, coarsely chopped jalapeño pepper (3 medium)
½ cup coarsely chopped green bell pepper
3 cups sugar
½ cup cider vinegar (5 percent acidity)
2 tablespoons fresh lime juice
1 (3-ounce) package liquid pectin
Process peppers in a food processor for 1 minute or until almost smooth, stopping to scrape down the sides.
Bring pepper mixture, sugar, and vinegar to a roiling boil in a 4-quart stainless steel pan over medium-high heat, stirring constantly. Boil 3 minutes, stirring occasionally. Stir in lime juice and pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and let foam settle (about 1 minute).
Skim off and discard any foam.
Spoon into clean canning jars. Let cool 1 hour. Cover and chill. Store in refrigerator for up to 3 weeks. Serve this over cream cheese with crackers or whisk into a vinaigrette for salad by combing ¼ cup jalapeño jelly, 2 tablespoons white wine vinegar, 2 tablespoons lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, 1 clove garlic, minced and ª cup olive oil.
This recipe is from "Southern Living Little Jars, Big Flavors" (Oxmoor House, $21.95).