2. Roasted Red Peppers (recipe follows)
NOTE: When Pressure Canning – Jars CAN be stacked and touching. Stove setting “2” on Double Burner maintains 13# pressure.
NOTE: Add 2 tbl white vinegar to processing water to avoid white stains on jars.
Roasted Garlic & Onion Jam
1 cup finely diced roasted garlic
1 cup finely diced sweet onion
6 cups sugar
1 ½ cups white vinegar
2 – 3oz pouches liquid pectin
Combine garlic, onion and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam. (Stirring quickly in the center forces foam to edges of pot.) Quickly pour hot jam into hot jars, leaving ¼” head space. Process in hot water bath canner for 20 minutes (Rio Rancho altitude). Makes 1 pint, 5 half-pints and 1 small refrigerator jar.
To enhance suspension of solids, cool jars uprights 15-30 minutes or until lid pops down but jelly is not set. Carefully twist and/or tilt jars to distribute solids. Do not shake.
Roasted Red Peppers
5 large fresh picked Green Bin Farm red peppers
Roast, skin and seed peppers. Quarter, then halve. Hot pack into hot PINT jars. Add boiling water, and remove air bubbles. Top off leaving 1” head space. Process at 13 pounds (Rio Rancho altitude) in Pressure Canner for 35 minutes. Makes 2 scant pints.
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