Mary Ann's Complete Recipe Collection -
Pickles and Jellies
Mary Ann's Complete Recipe Collection -
Pickles and Jellies
Makes about twelve 4 oz. jars
8 habaneros, stemmed and seeded, then minced to make 1/2 cup
2 sweet Italian red peppers, stemmed and seeded, then minced to make 1/2 cup
1 medium red onion, minced
8 oz. dried apricots, minced
1-1/2 c apple cider vinegar
3 c white sugar
2 c clover or wildflower honey
Mince apricots, peppers and onions in a food processor. Add to a deep pot and add the rest of the ingredients. Bring to a boil, stirring constantly so it does not burn. You want a boil that will not stir down. then boil add for two more minutes. Jelly will set at 220.
turn off the heat and let sit for 3 minutes or more.
If foamy, add a teaspoon of butter.
Ladle into warm, sterilized jars, leaving 1/4″ headspace. Add lids and rings. [Process in a boiling water bath for ten minutes--I do not follow this recommendation.].
Serve with goat cheese, brie or cream cheese. Yummy!
Submitted to the Valley Hive honey cooking competition August 19, 2019
Mary Ann Laun
Choose sound crab apples uniform in size. Do not pare them.
Make a spiced syrup by heating together:
1 qt. Vinegar
3 c. water
4 c more sugar
1 tablespoon each cinnamon and cloves
1 teaspoon each of mace and allspice.
Put spices in cheesecloth bag. This is enough syrup for 5 pts.
When cool add crab apples and heat slowly, being careful not to burst the fruit.
Let stand in syrup over night.
Next morning remove spice bag and pack apples without heating into clear canning jars.
Fill to 1/2 inch from top with syrup. Process in water bath 20 minutes.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
lye
salt
Dissolve 4 T lye to 1 gallon water...soak 24 hours and drain
Dissolve 2 T lye to 1 gallon water...soak 24 hours and drain
Dissolve 2 T salt to 1 gallon water...soak 24 hours and drain
Dissolve 4 T salt to 1 gallon water...soak 24 hours and drain
Dissolve 5 T salt to 1 gallon water...soak 24 hours and drain
Olives are ready for use. Leave in last brine. If scum forms, change brine every 3 weeks.
Sterilyze jars and boil salt water to pour over olives for longer storage keep in frig or cabinet. If you store in cupboard, make sure your sterilze lids and jars.
Recipe Contributed by
Mary Ann Laun
30 to 35 Medium sized cucumbers
8 Large White onions
2 Large Sweet peppers
1/2 C. Salt
5 C. Cider Vinegar
5 C. Sugar
2 Tbs. Mustard seed
1 tsp. Tumeric
1/2 tsp. Cloves
Wash cukes and slice as you wish. Chop onions and peppers; combine with cukes and add salt. Let stand 3 hours then drain. Combine vinegar, sugar and spices in large preserving kettle, bring to a boil. Add drained cukes; heat thoroughly but DO NOT boil. Pack in sterilized jars and seal at once.
Next time I make these delicious pickles, I will cook outdoors. The odor permeates every corner of house when cooked inside. (Ugh)
Recipe Contributed by
Alice (Castle) Luxton
12 cucumbers
1 large cauliflower
2 qts. Silver onions
1 1/2 dozen peppers
Cut in small pieces, let stand overnight in strong salt water.
Remove from salt water and make a dressing:
3 qts. Vinegar
1 c. flour
1 1/2 c. sugar
1 box mustard
2 T. tumeric
3 T. celery seed
Put vinegar in pan and mix flour with a little water.
Add powder, mustard, and celery seed.
Make about as thick as starch adding flour as necessary.
Cook 25 minutes, stirring constantly.
Recipe Contributed by
Georgia Blair Mattson
Yield: About 6 pints
3 pounds unwaxed limes, lemons or oranges
8 cups water
8 cups sugar
Scrub citrus and cut into very thin slices using a sharp knife or food processor (remove seeds, if necessary).
Place citrus slices in a container with water and allow to soak overnight.
Transfer into a large pot over high heat.
Bring to boil then reduce heat to simmer for 60 minutes.
Add sugar to pot and return to full boil.
Heat to 218 degrees (about 40 minutes) until thickened.
Transfer into sterilized canning jars.
Cap jars with lids and bands and process in a water bath for 10 minutes to seal.
Marmalade may be eaten after resting overnight, but flavor will improve after 2-3 weeks. Refrigerate after opening.
Recipe Contributed by
Hgtv via Mary Ann Laun
cucumber
salt
Sour cream
vinegar
a few drops of Tabasco (optional)
Dash of pepper (optional)
chives 2 T. (optional)
1 cucumber sliced thin in circles
Sprinkle with salt and let stand half hour. Then drain.
Mix together 1/2 pint sour cream, 2 T vinegar, a few drops of Tabasco. Dash of pepper. 2 T chives
Combine and add cucumber. chill. Serve.
Frank Stubbs always made this for Thanksgiving
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
3 1/2 c. chopped jalapeņos about 2 pounds
1 1/2 c. finely chopped habeneros
1 c. chopped red onion
1 1/4 c. cider vinegar
3 T. Ball low sugar pectin
2 1/2 c. honey
Chop peppers in a food processor. Add all (EXCEPT HONEY) ingredients to a deep pot and bring to a boil stirring constantly. Bring to a rolling boil that you cannot stir down. Add honey and bring back to a full boil and boil hard for three minutes. Stir constantly. Remove from heat and skim foam if needed.
Ladle hot jelly into prepared jars, using 1/4 inch head space. Process in canner (I don't fo this recommendation)
Recipe Contributed by
Mary Ann Laun
2 full qts. huckleberries will yield 1 1/2 cups prepared fruit
1/4 c. lemon juice
3 1/2 cups sugar
Prepared fruit using an immersion blender or food processor. process to the consistency you like for jam.
Cook huckleberries till it begins to boil. Add sugar. Bring to rolling boil and boil for 3 minutes or a bit longer...as it thickens.
Take off the stove and test using a few drops on a plate, then place in the freezer to see if it will jell as it cools. If so, it is done. If not, boil it a little longer and retest.
Makes 6 pints. Like huckleberry pie, rich in flavor and running consistency. Yum!
Recipe Contributed by
Mary Ann Laun (based on Fannie Farmer)
Tools:
Large pot(to boil water and jelly, same pot)
small sauce pan ( for lids)
ladle
tongs
damp washcloth
towels to put hot jars on
half pint jars
lids
rings
stirring spoon
rubber spatula
cutting board or something to put hot pot of jelly on
wide mouth funnel
shower cap for hair
pot holders
-wash jars in dishwasher.
-run finger along top of jar to be sure there are no chips.
-measure out all ingredients before starting
-boil water in large pot
-pour boiling water into jelly jars in rack on sink
-pour boiling water over lids in small sauce pan
-follow direction in pectin(MCP)
-on the final boil(2 minutes for jellY) pour out water from jelly jars in preparation for pouring jelly
-after pouring jelly, wipe lip of jar before putting on lids.
-screw on rings
-flip over jars onto towel. Leave flipped for 5 minutes
-flip back to right side up after 5 minutes. Listen for pops!
3 cups apple cider vinegar
1cup water
6 cups sugar
10 jalapeņos (finely chopped),
1 green pepper (finely chopped),
3 tbsp lime juice,
1 package Certo regular pectin.
Mix everything together and bring to rolling boil for 2 minutes. Pour into hot sterilized jars and process in your normal way.
Note: magali had limes! So we substituted lime juice for the water. Used 7 jalapenos seeded and 4 habaneros seeded. Did not have green pepper so we used a beautiful red pepper. Looks pretty for the holidays! I might add 1/2 cup small diced red onion! 🤪
Recipe Contributed by
Mary Ann Laun and Magali
2 gallon apple cider vinegar
2 bags pickle salt (1 1/3)
2 pkgs garlic (1 1/2)
4 mustard seed (3)
1 medium onion
10 c. sugar
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
Measure out 4 1/2 c. sugar and set aside
Bring to a full rolling boil:
5 c. juice
1/4 c. lemon juice
package of MCP Pectin (Sure jell is too firm)
After juice, lemon juice and pectin comes to a rolling boil, add sugar and 1/2 t. butter (to reduce scum). Return to a full rolling boil and when it starts rolling, set timer for 2 minutes if using MCP; 1 minute for Ball natural pectin.
Remove from heat, skim off the scum, and pour into hot, sterilized jars.
Seal firmly with sterilized lids. Turn upside down for 5 minutes and then turn right side up. Lids will pop as the seal takes hold.
Sometimes it doesn't jell right away...but have faith!
Prep: do this first! from Life according to Marcy...
funnel
whisk
ladel
wooden spoon
1/4 c.easure for lemin juice
tablespoon to skim it
tea towels for setting prepared jars
Note: 2008 Hucka-grape jelly from hand-picked huckleberries 1 quart and
Concord grapes from the Wisconsin family farm...enough juice to make 5 1/2 cups
Used the new Ball natural pectin and used only 4 1/2 cups sugar since it was so sweet and good even without the sugar!
Recipe Contributed by
Mary Ann Laun
Joanie's recipe:
5 cups Apricots
7 c sugar
5 habanero peppers
Surejel
------------------------------
Mary Ann used:
2 1/2 lbs large apricots = 5 cups
1/3 c. lemon juice
5 c. sugar
5 chopped habaneros
MCP
Remove pits from 2 1/2 pounds of fresh apricots and chop finely (5 cups yield). De-core, seed & finely chop 5 habernaros. Stir sugar into fruit. Add chopped habernaros. Add MCP. Add 1/3 cup of fresh lemon juice. Add 1/2 teaspoon margarine or butter to prevent foaming during cooking.
Bring mixture to full rolling boil stirring constantly. Quickly Fill jars immediately. Turn over for 5 minutes for seal to set. Then turn upright.
Recipe Contributed by
Mary Ann Laun from Joanie
8 c. Kumquats, sliced into wagon wheels and seeded
4 c. Sugar
2 c. water
Note: if you love it spicy, add 1/4 c. Habaneros
Macerate kumquats in sugar a few hours or overnight.
Add water and bring to boil. I usually try to bring it to 220 degrees but found 115 was sufficient
Pour into jars. Turn jars over for 5 minutes to help lids seal. Turn turn upright. Set aside to cool.
Makes about 6 half pints.
Note: 1 qt. of kumquats equals 1 lb.
Recipe Contributed by
Mary Ann Laun
3 cups huckleberry juice
1 cup pulverized huckleberries(amount after using immersion blender)
1/4 lemon juice
mpc pectin
1 tsp butter
4 c. sugar
Follow pectin instructions
I fill qt. jar with 3/4 with juice and then fill the rest with pulverized berries. Nicer texture than straight jelly (which would use 1 qt of juice).
I did one batch following a recipe that I found from Melinda that said "Balckberry Jelly recipe perfected"
5 1/2 c. juice
4 1/2 c. sugar
*Consistency was fantastic. Jelled perfectly and spread really nicely.
Next batch:
4 2/3 c. juice (that is what I had left) (recipe from pectin calls for 4 1/2,I think)
4 1/2 c. sugar
*I liked the flavor of this one the best although the first one was good. A bit more jelled so not as wonderful a spreader but still just fine.
NEXT TIME:
I would like to try 5 c. juice. May be the perfect taste with the perfect consistency.
Every thing else remains the same for all recipes:
1/4 lemon juice
1/2-1 tsp. butter
pectin
4 cups huckleberry juice
1 cup pulverized huckleberries(amount before using immersion blender or food processor)
1/4 lemon juice
mpc pectin
1 tsp butter
4 c. sugar
Follow directions on pectin
Made 7 half pints
4 1/2 pint jars
1 lb 5 oz peeled and pitted peaches
2 habanero peppers, seeds and all, finely minced
1 lb 5 oz sugar
juice of 1 lemon
? Put your jars through the hot cycle of the dishwasher to clean. You can reuse the glass jars, but always purchase new lids for each new batch of jam. This is to ensure that they seal properly. (They sell extra lids right next to the jars in the grocery store.)
? Peel and slice your peaches over a bowl, to catch the juices.
? Weigh the peaches and then weigh out the same amount of sugar.
? Put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. Stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher.
? Let sit for an hour.
? Bring the mixture to a boil, and boil for approximately 20-30 minutes, stirring frequently. It will foam up for most of the time, and eventually, when the jam is nearly ready, the foam will die down.
? Check to see if the jam is ready by dropping a small amount on a very cold plate. When it is ready it will jel as it cools on the plate.
? When you are satisfied with the jelling, ladle the hot jam into clean jars, filling almost to the top. Put the lids on, but don't screw them too tightly, and immediately set the jars upside down.
? Let the jars cool, and then turn them right side up and refrigerate.
Notes: I considered adding a bit of cider vinegar to this batch, but didn't. I would like to try that next time to see how it affects the flavor. This jam is perfectly sweet/hot, but I would like to try a touch of vinegar to give it a tangy edge as well. I would use cider vinegar, and maybe start with just a few tablespoons, especially with such a small amount of peaches.
NOTES 2012:
Batch #1:
42 oz frozen peaches from summer
42 oz. sugar
4 habanero peppers
juice from 2 lemons
1 apple peeled and cored diced
1 t butter
Cooked this batch for 45 minutes and turned very dark. I couldn't get it to jel. Tasty but not very pretty. This filled 8 1.2-pint (8 oz.) jars plus about 4 oz. left over.
Batch #2:
57 oz. frozen peaches from summer
52 oz. sugar
4 habanero peppers (some spines)
juice from 3 lemons
1 apples peeled and fine dice
1 t butter
I cooked this in my soup pot for 30 mins. It jelled and didn't burn. Very yummy!
Recipe from:
http://theviewfromthegreatisland.blogspot.com/2012/05/habanero-peach-jam.html
Recipe Contributed by
Martha Hubner via Mary Ann
Measure out 4 1/2 c. sugar and set aside
Bring to a full rolling boil:
4 1/2 c. juice
1/4 c. lemon juice
package of MCP Pectin (Sure jell is too firm)
After juice, lemon juice and pectin comes to a rolling boil, add sugar and 1/2 t. butter (to reduce scum). Return to a full rolling boil and when it starts rolling, set timer for 2 minutes (if using MCP)
When two minutes are up, remove from heat, skim off the scum, and pour into hot, sterilized jars.
Seal firmly with sterilized lids.
Turn upside down for 5 minutes and then turn right side up. Lids will pop as the seal takes hold.
Prep:
funnel
whisk
ladel
wooden spoon
1/4 c.easure for lemin juice
tablespoon to skim it
tea towels for setting prepared jars
Recipe Contributed by
Mary Ann Laun
8 c. quartered strawberries
4 c. granulated sugar
1/4 c. balsamic vinegar
Combine berries and sugar in a very large saucepan. Let stand for 2 hours, stirring several times. Add vinegar and bring to a boil over high heat; reduce heat and boil gently, uncovered, for 10 minutes. Pour into 2 9x13 inch glass dishes and put in oven at 150*. Bake until mixture is thickened and will form a gel, about 3 hours for convection, and 10 hours for standard, stirring occasionally. Ladle into hot, sterilized jars. (You can process in a canner for 10 minutes...I don't do this)
This is a wonderful loose consistency. You can add a sprint of fresh mint or basil before filling with jam.
From Ellie Topp and Margaret Howard. The Complete Book of Small-batch Preserving: 2007.
Recipe Contributed by
Mary Ann Laun
Break 1 large head of cauliflower in flowerets.
Cut 1 quart small green tomatoes in wedges
Cut 3 green peppers in strips
1 1/2 lb 2 inch cucumbers in half lengthwise or use smaller ones whole from your garden
3 cups little pickling onions
Combined washed vegetables
Cover with a mixture of:
1 cup granulated pickling salt
4 cups water
let stand in a cool place overnight
Drain. Cover with boiling water and let stand 10 minutes. Drain again.
Combine 2 cups sugar
1 cup all purpose flour
1/2 cup dry mustard
1 T. tumeric
5 c. cider vinegar
5 c. water
Cook and stir until thick and bubbly. Add vegetables.
Cook until just tender. Do not overcook
Fill hot jars with 1/2 inch headspace and adjust lids.
Process in boiling water for 5 minutes, beginning timing when water returns to a boil.
Yield: about 10 pints. Yummy! Great gift but hard to part with!
Recipe Contributed by
Pat Allen
Three large red beets
1 medium red onion, sliced thinly
1/4 cup sugar (I think this is optional but a lot of recipes have it
1/2 cup red wine vinegar
4 cloves (optional)
Trim beets leaving about 1-2 inches of stems. Do not trim the root or the beet will bleed out.
Cover with water and boil them gently for about 20-30 minutes. Insert a skewer to see if tender.
Remove from pan and cool. The skin will slip off.
Slice the onion into slivers. Put a layer in the bottom of a quart jar.
Slice off top of the beets and pull the stems to add to the canning jar. Slice beets as thin as you like (1/4 inch is good) and alternate beets and onions in the canning jar. You can add a peeled hard boiled egg or two.
Add sugar and vinegar to beet water and bring to a boil. Strain and add to canning jar.
Store in fridge.
Recipe Contributed by
Mary Ann Laun from Mary Lou Pruett
1 qt. white vinegar
2 1/2 its water
3/4 c. salt
1/4 c. sugar
4 cloves garlic (or to taste)
3-4 Armenian chiles (can use pepperoni slices or other chiles)
Use: Carrots, celery, caulilower, cabbage, carrots, Armenian peppers (especially good) String beans(tender)
Bring all (liquid) ingredients to a boil.
Remove from friend add all hard vegetables (first cabbage, etc.) to the 2 qt. canning jar.
Makes 2 gallons
Eat immediately after chilled.
This recipe is from Vivian's mother, Rosie Ermoian. Vivian was my secretary during my brief tenure at Glendale College after I retired. We have remained friends since then, having lunch and theatre dates. We both love music and share favorite artists!
When I made it, I filled a large 2 qt jar. I could have made half of the brine and it would have been plenty.
Recipe Contributed by
Vivian Darakjian (from her mother Rosie Ermoian
1 1/2-2 cups apples, peeled and chopped
2 bags cranberries
Add 2 cups brown sugar
2 cups water
Then add
1 c. white vinegar
3 cloves garlic
1 onion, chopped
1/4 t. cardamom
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. salt and pepper
1/4 t. allspice
Mix all together and bring to boil.
Reduce to simmer and cook one more hour.
Great with turkey and ham.
Recipe Contributed by
Pat Allen