miss_thenorth
Frugal Homesteader
On monday, I am doing peaches and applesauce. Abi, can you post the thai sweet andhot sauce recipe? ty 
WHAT ARE YOU CANNING TODAY?
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abifae
Abinormal Butterfly
It is posted somewhere around here, but it looks so yummy, it should get another mention
Thai sweet and hot garlic dip
Thai Sweet and Hot Garlic Dipping Sauce
Adapted from The Ball Complete Book of Home Preserving
Yield: About 9 half- pints as written
Ingredients:
1/2 cup finely minced fresh garlic (Peel and mince your own garlic, please. Pre-minced garlic in jars just isnt good enough for this recipe.)
1 Tablespoon Kosher salt
6 cups cider vinegar
6 cups granulated white sugar
3/4 cup (less if your heat tolerance is lower) crushed red pepper flakes
Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside.
Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from regular-mouth or narrow-mouth canning jars placed facing down with the sides touching. Set aside.
Sprinkle salt over the minced garlic in a metal or glass bowl (dont use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so dont skip this step!
In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes.
Ladle the hot sauce into the hot jars. You want to leave 1/2″ of space between the top lip of the jar and the top level of the dipping sauce. Use a ruler outside the jar to check whether you have the right amount of open space. If you need to, use a spoon to remove some sauce or add sauce to maintain that 1/2″ of headspace. Use a paper towel (or clean tea towel) dipped in pure cider vinegar to wipe the rims of the jars even if it doesnt look like anything is on it.
Use your clean hands to grab a lid from the hot tap water. Position it, rubber seal side down, directly over the center of the jar. Place the metal ring over the jar and gently screw it into place until you meet resistance. When you meet resistance, tighten the jar until it is finger-tip tight. (In other words, tighten until it is the tightness that you can achieve with your finger-tips, not with vice-grips.) The jars are going to be hot because you poured nearly boiling liquid into them. I find it helpful to wear an oven mitt on the hand that is holding the jar steady.
When all of your jars are ready, set the prepared canner on your burner. Position the jars (using an oven mitt to keep from burning your fingers or palms) over the rack (or steamer basket or upside-down canning lids) so that the jars are steady and in an upright position. Cover the jars completely by at least one inch with hot tap water. Place a lid on your canner (or stockpot) and turn the heat on your burner to high. When the water reaches a full, rolling boil (one that could not be stirred down), set your timer for 15 minutes. When the 15 minutes have elapsed, remove the lid to your canner and shut off the heat. Leave the jars in the hot water for 5 minutes.
After 5 minutes, transfer the jars (using a waterproof oven mitt or canning tongs) to a towel lined counter or a cooling rack with a towel under it. You should start to hear the POP of the lids as they form vacuums and seal. This is a very good thing! Leave your jars to rest, undisturbed, overnight. In the morning, test the jars by pressing gently on the center of each lid. If it does not give under gentle pressure or pop back up, your seal is good. Remove the rings for storage*, wipe gently with a damp cloth or paper towel, label and store in a cool, dark place for 3 weeks prior to using. Unopened, sealed jars of this sauce can be stored for a year.
Thai sweet and hot garlic dip
Thai Sweet and Hot Garlic Dipping Sauce
Adapted from The Ball Complete Book of Home Preserving
Yield: About 9 half- pints as written
Ingredients:
1/2 cup finely minced fresh garlic (Peel and mince your own garlic, please. Pre-minced garlic in jars just isnt good enough for this recipe.)
1 Tablespoon Kosher salt
6 cups cider vinegar
6 cups granulated white sugar
3/4 cup (less if your heat tolerance is lower) crushed red pepper flakes
Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside.
Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from regular-mouth or narrow-mouth canning jars placed facing down with the sides touching. Set aside.
Sprinkle salt over the minced garlic in a metal or glass bowl (dont use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so dont skip this step!
In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes.
Ladle the hot sauce into the hot jars. You want to leave 1/2″ of space between the top lip of the jar and the top level of the dipping sauce. Use a ruler outside the jar to check whether you have the right amount of open space. If you need to, use a spoon to remove some sauce or add sauce to maintain that 1/2″ of headspace. Use a paper towel (or clean tea towel) dipped in pure cider vinegar to wipe the rims of the jars even if it doesnt look like anything is on it.
Use your clean hands to grab a lid from the hot tap water. Position it, rubber seal side down, directly over the center of the jar. Place the metal ring over the jar and gently screw it into place until you meet resistance. When you meet resistance, tighten the jar until it is finger-tip tight. (In other words, tighten until it is the tightness that you can achieve with your finger-tips, not with vice-grips.) The jars are going to be hot because you poured nearly boiling liquid into them. I find it helpful to wear an oven mitt on the hand that is holding the jar steady.
When all of your jars are ready, set the prepared canner on your burner. Position the jars (using an oven mitt to keep from burning your fingers or palms) over the rack (or steamer basket or upside-down canning lids) so that the jars are steady and in an upright position. Cover the jars completely by at least one inch with hot tap water. Place a lid on your canner (or stockpot) and turn the heat on your burner to high. When the water reaches a full, rolling boil (one that could not be stirred down), set your timer for 15 minutes. When the 15 minutes have elapsed, remove the lid to your canner and shut off the heat. Leave the jars in the hot water for 5 minutes.
After 5 minutes, transfer the jars (using a waterproof oven mitt or canning tongs) to a towel lined counter or a cooling rack with a towel under it. You should start to hear the POP of the lids as they form vacuums and seal. This is a very good thing! Leave your jars to rest, undisturbed, overnight. In the morning, test the jars by pressing gently on the center of each lid. If it does not give under gentle pressure or pop back up, your seal is good. Remove the rings for storage*, wipe gently with a damp cloth or paper towel, label and store in a cool, dark place for 3 weeks prior to using. Unopened, sealed jars of this sauce can be stored for a year.
FarmerJamie
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9 1/2 pints of this recipe. Ooops, I didn't see that last paragraph. We have 8 1/2 pints after dinner tonight.abifae said:It is posted somewhere around here, but it looks so yummy, it should get another mention
Thai sweet and hot garlic dip
Thai Sweet and Hot Garlic Dipping Sauce
Adapted from The Ball Complete Book of Home Preserving
Yield: About 9 half- pints as written
Ingredients:
1/2 cup finely minced fresh garlic (Peel and mince your own garlic, please. Pre-minced garlic in jars just isnt good enough for this recipe.)
1 Tablespoon Kosher salt
6 cups cider vinegar
6 cups granulated white sugar
3/4 cup (less if your heat tolerance is lower) crushed red pepper flakes
Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside.
Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from regular-mouth or narrow-mouth canning jars placed facing down with the sides touching. Set aside.
Sprinkle salt over the minced garlic in a metal or glass bowl (dont use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so dont skip this step!
In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes.
Ladle the hot sauce into the hot jars. You want to leave 1/2″ of space between the top lip of the jar and the top level of the dipping sauce. Use a ruler outside the jar to check whether you have the right amount of open space. If you need to, use a spoon to remove some sauce or add sauce to maintain that 1/2″ of headspace. Use a paper towel (or clean tea towel) dipped in pure cider vinegar to wipe the rims of the jars even if it doesnt look like anything is on it.
Use your clean hands to grab a lid from the hot tap water. Position it, rubber seal side down, directly over the center of the jar. Place the metal ring over the jar and gently screw it into place until you meet resistance. When you meet resistance, tighten the jar until it is finger-tip tight. (In other words, tighten until it is the tightness that you can achieve with your finger-tips, not with vice-grips.) The jars are going to be hot because you poured nearly boiling liquid into them. I find it helpful to wear an oven mitt on the hand that is holding the jar steady.
When all of your jars are ready, set the prepared canner on your burner. Position the jars (using an oven mitt to keep from burning your fingers or palms) over the rack (or steamer basket or upside-down canning lids) so that the jars are steady and in an upright position. Cover the jars completely by at least one inch with hot tap water. Place a lid on your canner (or stockpot) and turn the heat on your burner to high. When the water reaches a full, rolling boil (one that could not be stirred down), set your timer for 15 minutes. When the 15 minutes have elapsed, remove the lid to your canner and shut off the heat. Leave the jars in the hot water for 5 minutes.
After 5 minutes, transfer the jars (using a waterproof oven mitt or canning tongs) to a towel lined counter or a cooling rack with a towel under it. You should start to hear the POP of the lids as they form vacuums and seal. This is a very good thing! Leave your jars to rest, undisturbed, overnight. In the morning, test the jars by pressing gently on the center of each lid. If it does not give under gentle pressure or pop back up, your seal is good. Remove the rings for storage*, wipe gently with a damp cloth or paper towel, label and store in a cool, dark place for 3 weeks prior to using. Unopened, sealed jars of this sauce can be stored for a year.
7 more quarts of canned potatoes.
Almost done a second canner load of Tomato Sauce--making for a total of 14 quarts this evening.
Our church has a Fall Bazaar every November, and the call went out last week for donations of home-canned jams, jellies, relishes, salsas etc. so we picked up some strawberries and mangoes on sale and did 7 half-pints of Strawberry Jam and will do Mango Chutney tomorrow.
Then I plan on a batch of Farmer Jamie's Beet Relish either tomorrow or Tuesday along with a batch of Vegetable Antipasto, some of which will go to the church bazaar as the recipe makes a lot.
Our church has a Fall Bazaar every November, and the call went out last week for donations of home-canned jams, jellies, relishes, salsas etc. so we picked up some strawberries and mangoes on sale and did 7 half-pints of Strawberry Jam and will do Mango Chutney tomorrow.
Then I plan on a batch of Farmer Jamie's Beet Relish either tomorrow or Tuesday along with a batch of Vegetable Antipasto, some of which will go to the church bazaar as the recipe makes a lot.
TanksHill
Super Self-Sufficient
Great new avatar Moolie. 
Making the ketchup recipie from the ball book today for the first time. I only had ground allspice not whole. I added 1/2 tsp ground instead of 1 tsp whole. Seemed about right.
Making the ketchup recipie from the ball book today for the first time. I only had ground allspice not whole. I added 1/2 tsp ground instead of 1 tsp whole. Seemed about right.
13 pt applesauce and 3 pt tomatoes. Timed it several times and it seems like it takes me 1 hr to set up, an hour to jar and pressure-cook, and another half hour to tear down. That's using an outdoor setup with propane burner.
Found the perfect applesauce tree the other day. Getting another load tomorrow, if all goes according to plan.
Found the perfect applesauce tree the other day. Getting another load tomorrow, if all goes according to plan.
ChaneyLakegirl
Power Conserver
Sunday I did 14 quarts pickles, 5 pints bread & butter pickles & 7 pints of chili base. I hope to get to some apples this weekend.
Beanie
Lovin' The Homestead
Fig preserves today. Also, canning my hubby's BBQ sauce for us and for gifts.
There's still enough unripe figs on the tree to use in the dehydrator I ordered. Yay!
There's still enough unripe figs on the tree to use in the dehydrator I ordered. Yay!
FarmerJamie
Mr. Sensitive
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7 quarts of Spaghetti sauce in the pressure cooker now. The wife cooked those 2 bushel of tomatoes down to almost paste, but it smells soooo good.
