Grapefruit & Orange Cups

Grapefruit & Orange Sections in water

• 6 grapefruits
• 2 sweet oranges 
• 2 cups boiling water

Peel and segment removing as much of the white part or pith as possible from the grapefruit and oranges. Sterilize two pint jars (eight 4-oz jars) and layer the grapefruit and oranges till you reach 1" headspace. Fill the jars with the boiling water, remove air bubbles, and continue to fill the jars until there is 1/2" headspace. Add sterilized lids and rings and process in a water bath at a full boil for 15 minutes. 

You can also make these with a light syrup by mixing 2 cups water and 1 cup sugar, bring to boil and pour over fruit.

SOURCE:  Canning Homemade

Tomato Salsa

• 7 cups peeled, cored, chopped Roma tomatoes    
• 2 cups seeded, chopped long green chiles
• 2 1/2 cups chopped onion
• 1/4 cup seeded, finely chopped jalapeño peppers
• 3 cloves garlic, finely chopped
• 1 cups bottled lemon or lime juice
• 1 tablespoons salt
• 1/2 tablespoon black pepper
• 1 tablespoons greek oregano
• 1/4 cup fresh cilantro

The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chilies, slit each pepper along the side to allow steam to escape.

Super yummy Tomato Salsa!

The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Combine all ingredients except oregano and cilantro in a dutch oven and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, 10 hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes.

IMPORTANT:
The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

SOURCE:  Canning Homemade

Spiced Apple Rings



Spiced Apple Rings

12 lbs firm tart apples (maximum diameter of 2 1/2 inches)

12 cups sugar

6 cups water

1 1/4 cups white vinegar (5%)

3 T whole cloves

3/4 cup red hot cinnimon candies ~or~

8 cinnimon sticks and 1 t red food coloring

Wash apples. Cut crosswise into 1/4 to 1/2 inch slices. Remove core area with an apple corer or melon baller. To prevent darkening during preparation, put cut fruit into water containing one of the following:

     1 teaspoon ascorbic acid powder per gallon of water ~or~

     six 500-milligram crushed or dissolved vitamin C tablets
          per gallon of water ~or~

     follow directions from store-baught "produce protector"

To make syrup, combine remaining ingreduients except apples in a 6-quart sauce pan. Stir, heat to boiling, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill half-pint or pint jars (preferrably wide-mouth) with apple rings and hot syrup, leaving 1/2 inch head space.

Adjust lids and process, 10 minutes in a boiling water canner. At 1,001-6,000 ft altitude, process for 15 minutes; above 6,000 ft, process 20 minutes.

Yield: approximately 8-9 pints

Source: Ball "Blue Book - Guide to Preserving"

Easy Donuts

Use any can of jumbo biscuits. Separate them and punch holes in the middle using a clean medicine cup (the ones that come with most medicines nowadays are perfect, except NyQuil).

Heat up two inches of vegetable oil in a frying pan and after it is hot enough, place biscuits in the oil and fry for 2-3 minutes on each side. You can also fry up the middles of the biscuits to make donut holes.

After the biscuits are golden in the oil, remove them and drain on paper towels. Sprinkle the donuts with powdered sugar or a cinnamon sugar mix.