Putting up and having some fun with canning and preserving

April 22, 2013 

cookbook

“Southern Living Little Jars Big Flavors” (Oxmoor House, $21.95)

HANDOUT

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.


Jalapeño jelly

Makes 3 half-pint jars

Ingredients:

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

Instructions:

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).

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