Better Homes And Gardens Canning Magazine 2021
from sweet to spicy
POBLANO-JALAPEÑO JELLY PREP 50 minutes STAND 30 minutes PROCESS 10 minutes 5½ cups sugar2½ cups finely chopped, seeded fresh poblano peppers (about 4) (tip, below right)½ cup finely chopped, seeded fresh jalapeño peppers (3 to 4)(tip, below right)1 cup cider vinegar½ cup water1½ tsp. salt½ cup lime juice1 6-oz. pkg. (2 foil pouches) liquid fruit pectin (tip, p. 93)Green food coloring (optional) 1. In a 6- to 8-qt. heavy pot combine the first six ingredients (through salt). Bring to boiling; cook, uncovered, 5 minutes, stirring frequently. Remove from heat. Cover; let stand 30 minutes. 2. Stir lime juice into pepper mixture. Bring to boiling, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. If desired, add a few drops green…
use it now peppers
1. PAN-ROASTED PEPPERS START TO FINISH 20 minutes 3 red, yellow, and/or green sweet peppers, seeded and cut into 1-inch strips1 medium onion, cut into thin wedges2 cloves garlic, thinly sliced1 Tbsp. olive oil1 Tbsp. snipped fresh herbs (such as basil, thyme, and/or oregano)1 Tbsp. balsamic vinegarSalt and black pepper 1. In an extra-large skillet cook peppers, onion, and garlic in olive oil over medium-high about 5 minutes or until just tender. Remove from heat; add fresh herbs and balsamic vinegar. Season to taste with salt and black pepper; toss to coat. Makes 6 servings (¾ cup each). PER SERVING 64 cal., 2 g fat (0 g sat. fat), 0 mg chol., 54 mg sodium, 9 g carb., 2 g fiber, 5 g sugars, 1 g pro. 2. TACO STUFFED PEPPERS PREP 15 minutes BAKE 40 minutes…
zucchini harvest
QUICK-PICKLED ZUCCHINI PREP 20 minutes STAND 1 hour CHILL 24 hours 2 to 3 medium zucchini (about 1½ lb. total), ends trimmed½ of a fennel bulb, trimmed and cored, plus ¼ cup fronds1 large shallot1 to 2 red chile or jalapeño peppers2 Tbsp. kosher salt¾ cup white wine vinegar¾ cup cider vinegar1 Tbsp. sugar½ tsp. dried mint½ tsp. whole black peppercorns½ tsp. whole dried coriander seeds2 Tbsp. extra virgin olive oil 1. Using a mandoline or vegetable peeler, slice zucchini lengthwise into thin ribbons, about ⅛ inch thick. Using a mandoline or chef's knife, thinly slice fennel bulb, reserving fronds, and shallot. Thinly slice chile pepper(s) crosswise (tip, p. 23). Toss all vegetables with salt in a colander set over a bowl. Let stand 1 hour to release moisture. 2. Sandwich vegetables between layers of…
Better Homes And Gardens Canning Magazine 2021
Source: https://www.zinio.com/better-homes-and-gardens/bh-amp-g-canning-2021-i530074
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