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How to Make—and Use—Pickled Strawberries

How to Make—and Use—Pickled Strawberries


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They take a just few minutes to make, and even less time to disappear.

The first rule of strawberry season is to shove every single strawberry you encounter into your mouth until you collapse, stain-fingered and sated, into a blissed-out heap on the floor. The second is to exercise just a teeny bit of restraint (once you've gotten your fill) and preserve as many as you can so you may enjoy their sweet pleasures long after their brief season fades.

If you jam, freeze, dehydrate, sauce, macerate, compote, or otherwise preserve strawberries, they're usually still pretty sweet. But how about those of us who possess an acid tooth? Luckily, pretty much anything you can jam, you can also pickle, and that is especially true for strawberries.

Eating healthy should still be delicious.

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The natural sugar and fairly sturdy flesh take brilliantly to a bath of 1 1/2 cups of your favorite vinegar (white is fine, but feel free to get fancy—since this is a quick pickle, the pH doesn’t matter as much), 1/4 cup of whatever sugar you dig, 2/3 cup water, and 2 tablespoons of kosher salt (that part does matter). While that’s all coming to a boil on the stove, wash and hull a pound of strawberries. If they’re those big, monster berries (there’s a few in every basket), cut them in half. It’s also fine to slice the berries if you’re feeling like you need to do something with your hands, but that’s entirely unnecessary. Pack the strawberries into a clean 1-quart jar or 2 pint jars, and pour the liquid over them. They’ll keep for about a week.

Picked strawberries are delicious straight out of the jar, but they’re also a glorious pop of tangy-sweet brightness in salads and on sandwiches in lieu of pickles or tomatoes, and weirdly wonderful in a peanut butter sandwich, or gobbled up with cheese and crackers.

But they’re also—stay with me here—just gangbusters in drinks, especially when they’re frozen individually. If they’re at fridge temperature, muddle a few at the bottom of a glass, maybe even with a few mint leaves, top with ice, and add the bubbly water of your choosing, maybe even with a splash of the brine. If some gin or tequila made it into the mix, who would any of us be to argue?

And if they’re frozen (remove them from the brine), they’re ideal for using as the ice cubes themselves, releasing a tart little thrill into your drink as they melt. They're also a welcome addition to smoothies in their solid state, pairing happily with nut butters, bananas, and especially a big mess of healthy greens.

Though frozen, sour strawberries might sound a little funky, it's not that much of a pickle. Just deploy them anywhere you would appreciate a little color and brightness, and you'll be so happy you did.


Cucumber Recipes: 58 Ways to Use Your Cukes

The summertime often means a glut of cucumbers, or at least it does for me and my weekly vegetable basket. If you are in the same cucumber boat and in a bit of a rut with them, I have compiled this list of cucumber recipes and ideas for you and me to draw from.

As always with these lists, I am grateful to my inspired readers on Twitter and Facebook who contributed their own favorites!

Choose smaller cucumbers, smooth and evenly colored, that feel firm throughout — when they get older, they go soft at the tips so that’s a good thing to check. I find that the varieties I get from my grower or from the organic store don’t have a hint of bitterness, so I always keep the peel on, but that’s up to you — peeling in alternate stripes is a pretty compromise.

And if the varieties you have access to are indeed bitter, some people recommend cutting off the stem end of the cucumber and rubbing the cut surfaces together vigorously until a slimy froth comes out: wipe it away and, supposedly, all bitterness is gone.

Best Pairings for Cucumber Recipes

– Cucumber + tomato
– Cucumber + feta cheese
– Cucumber + red onion
– Cucumber + vinegar
– Cucumber + herbs (esp. mint, dill, basil, chervil, chives, cilantro)
– Cucumber + garlic
– Cucumber + sesame
– Cucumber + seaweed
– Cucumber + yogurt or cream
– Cucumber + avocado
– Cucumber + fish and shellfish (esp. crab, tuna, and anchovies)

Cucumber salads

– Bite-size cucumbers and tomatoes with red onion and feta, sprinkled with balsamic vinegar.
– With baby spinach, strawberries, and cubed feta coated with Herbes de Provence.
– Panzanella (Italian bread salad).
– Peel and dice cucumbers about 2 cm (1/2 inch), add diced tomato, avocado and slivered red onion. Serve with fresh greens and a light dressing.
– Greek salad.
– Salade niçoise (though some say that’s out of the question).
– Tzaziki.
– Cucumbers and sour cream, the Polish version of tzatziki.
– Sweet and sour cucumbers with fresh dill.
– Thinly sliced with a lemony vinaigrette, sprinkled with poppy or sesame seeds.
– Thinly shaved slices of cucumber and red radish, with vinegar mixed with half a teaspoon of brown sugar and fresh red chilies.
– Toss with still-warm roasted fennel and a dressing made with mashed roasted garlic, lemon juice, olive oil and plenty of parsley.
– Ottolenghi’s cucumber salad with smashed garlic and ginger, or the one with chili, sugar, rapeseed oil and poppy seeds.
– Crab and cucumber salad.
– With lime and Tajin, Mexican-style.

Asian-style cucumber salads

– Thinly sliced or match-stick-sliced cucumbers with seaweed flakes, rice vinegar, sesame oil, and toasted sesame (pictured below).
– Chopped cucumbers tossed with shredded shiso leaves, pitted and chopped umeboshi (sour plums), and a dressing made with soy sauce and juice of a citrus like yuzu.
– Malay cucumber and pineapple salad, with vinegar, sugar, and chilies.
– Use a vegetable peeler to slice the cucumber into long ribbons, then toss lightly with a simple dressing of rice vinegar and neutral-flavored oil (3 to 1 or so), salt and pepper, and a dash of red pepper or garlic to give it a little kick. Prettier than the usual half-moons, and a great side for peppery or Asian-influenced grilled meats or fish.
– Spicy thai cucumber salad.
– Oi-sobagi, or spicy stuffed cucumber kimchi.
– Raita.
– Lebanese Fattoush salad

Cucumber Salad with Sesame and Seaweed

Cucumber appetizers

– Use cucumber slices as a bread substitute for appetizer spreads.
– Cut large slices and stuff with goat cheese and basil or any other yummy food.
– Cut into sticks and serve with Anchoïade (French anchovy dip).

Cucumber pickles

Cucumber sandwiches

– Add to any sandwich for crunch and freshness.
– Cucumber sandwiches on sandwich bread with cream cheese.
– Cucumber and avocado quick nori rolls.

Cucumber soups

– Cold yogurt and cucumber soup with a healthy dose of garlic and dill, and maybe a bit of green onion, blended till smooth.
– Gazpacho, esp. with hot peppers.
– Chilled cucumber and avocado soup with mango salsa.

Cucumbers served warm

– Baked cucumbers.
– Add to a stir-fry or stew.
– Dredge slices in cornmeal and fry.

Cucumber drinks and frozen treats

– Add a few slices to your iced water glass or jug.
– Muddle with basil, add gin and tonic.
– Sangria with white wine, cucumbers, mint, and green grapes.
– Make popsicles with lime juice and chili.
– Cucumber sorbet.

Non-food uses for cucumbers

– Apply slices on puffy or tired eyes.
– Make cucumber facial masks.
– Use as shoe polish, WD-40 replacement, defogger, or pest control.


Popular Waffle Types

    — Best known for their deep, syrup-catching divots, this Americanized version of a Brussels waffle can be made with a yeast-infused batter or a lighter variation that includes baking powder. — Thinner than their Belgian-inspired cousins, these are typically made in waffle irons that are round, square or rectangle, and provide a crispy foundation for jams, jellies, syrups of every type and savory toppings such as fried chicken. — Healthy versions feature oats, flaxseed, wheat germ and other good-for-you ingredients. — Made from sorghum flour, teff, and almond flours, these waffles offer an alternative option for those who are sensitive to gluten. — Think of a German potato pancake cooked in a sizzling hot waffle iron. These savory waffles can be made with mashed potatoes or hash browns. Try them topped with Brown Sugar-Cinnamon Butter or Chef John&aposs Bacon Jam.
  • Hong Kong-Style — A popular dish sold by street vendors in Asia, these yolk-y "grid cakes" are frequently smeared in sweet jams and peanut butter and folded over, making for easy eating on the go.
  • Flavored waffles — Because the batter offers a blank slate, begging for cooks to get creative, there are variations featuring sweet potato, chocolate chips, bananas, pumpkin and gingerbread.
  • Mashups — Meet French Toast Waffles!

Did you know? Waffles date back to the middle ages, with some European countries continuing the tradition of using elaborately decorated irons to create a food that was largely considered a dessert. In the U.S., waffles are a longtime breakfast favorite, most often made with buttermilk, flour, a pinch of baking powder to give them a fluffy lift.


Make Grilled Lemon Chicken

If you’ve been following me for a bit you know I am all about flavor balance, so when I can get just about every profile your palette can handle in one bite then I’ve done my job. The sliced chicken that goes on top was marinating in a very simple lemon-white balsamic vinegar dressing for 4 hours and here’s how to make it.

  • In a bowl whisk together the shallots, garlic, vinegar, mustard, oil, sugar, salt, and pepper until emulsified and then simply pour it over the chicken breasts.
  • After marinating the chicken, discard the vinaigrette and cook the chicken breasts in a grill pan on the stovetop or on a grill on high heat until cooked throughout, about 5-7 minutes per side.

I know that it’s a bit of time, but the flavor that comes from the marinade time is incredible. If you don’t want to marinate it and want to grill it asap, fine I won’t stop you but can’t guarantee all the flavor combos will be there.


Canning Food Tips All Questions Ask a Question Follow

Canning Leftover SoupThis is a page about canning your leftover soup. It is very important to properly can soup to avoid getting sick. A water bath is not sufficient for killing all of the bacteria that might be present. The safest way to can soups is with a pressure cooker.

Canning Harvard BeetsThis page is about canning Harvard beets. A variety of recipes are available for canning beets.

Canning PlumsThis is a page about canning plums. If you have more plums than you can eat right away, canning them use later in the year is a great option.

Canning Homemade SoupThis is a page about canning homemade soup. Canning your favorite homemade soups is a great alternative to buying commercial varieties.

Canning in the Oven?This is a page about canning in the oven. There has been a lot of discussion about this alternative canning method.

Canning Green TomatoesThis is a page about canning green tomatoes. Green tomatoes are great for canning, whether you can them for frying later or want to make a relish or pickled tomatoes.

Canning Carrot Juice?This is a page about canning carrot juice. Bright orange carrot juice is not only good tasting, but good for you.

Canning Bath Not Long Enough?This is a page about canning bath not long enough. Following the proper steps for home canning helps ensure the safety and quality of your canned goods.

Canning Soups Without a Pressure Canner?When canning you will want to determine the safest way to can certain foods, some require a pressure canner others a hot water bath. This is a page about canning soups without a pressure canner.

Canning OkraThis page is about canning okra. A low acid food generally is pickled when canned.

Tomato Relish Using Wild's Ezy-SauceWild's Ezy-Sauce is a popular ingredient to use when making tomato relish. This page has information about how to make tomato relish using Wild's Ezy-Sauce.

Canning KiwifruitThis is a page about canning kiwifruit. The next time you have ripe kiwifruit, try making kiwi jam. Canning kiwifruit as jam allows you to enjoy this wonderful fruit any time.

Canning PearsThis is a page about canning pears. Canning pears is a great, thrifty way to store pears from your harvest for use later in the winter and spring. Storing and canning your pears properly, will ensure you can enjoy them year round.

Canning Kohlrabi?This is a page about canning kohlrabi. Kohlrabi or turnip cabbage can be canned to preserve a portion of you harvest. Pressure canning is not recommended for this veggie, however, there are a variety of recipes for pickling it.

Canning Fried Chicken?Many of us know that you can actually fry canned chicken, but what about canning fried chicken. This is a page about canning fried chicken.

Canning Boneless Chicken BreastsThis quick video will teach you how to save your excess chicken breasts by canning them.

Canning Fresh Chestnuts?How do you can fresh chestnuts?

How Long Are Canned Green Beans Good For?How long can you keep and use green beans that were canned. I found a jar dated 8/20/08. They look good and have a sufficient amount of liquid around them.

Canning MangoesThis is a page about canning mangoes. Mangoes are not always available year round. Canning them allows you to enjoy this tasty fruit even when it's out of season.

Pickle Relish RecipesThis page contains pickle relish recipes. Making your own delicious cucumber relish can be a rewarding experience.

Keeping Pickled Cucumbers and Okra Crunchy?How do I keep okra or cucumbers crunchy when pickling them? Thanks to all!

Canning NectarinesThis is a page about canning nectarines. Canned nectarines are wonderful for year round tasty treats like pies, smoothies, or just right out of the jar. Canning is a great way to preserve nectarines until you are ready to use them.

Fruit Floats to the Top When Canning?I'm canning plums by water bath method. The problem is even though I stew the plums in syrup a few minutes first and then scoop them into mason jars and top with more hot syrup after 30 minutes of the hot water bath, all the fruit floats to the top of the jar.

Canning Bell Peppers?This is a page about canning bell peppers. Canning you bell peppers will keep their flavor and color for use later in the year.

Preventing Canned Green Beans from. This is a page about preventing canned green beans from getting mushy. After you have spent hours canning your garden produce it is very disappointing to find that the green beans are mushy.

Canning QuinceThis is a page about canning quince. If you have more quince than you can use right away, canning it is a great way to preserve it's flavor.

Canning Tomato SalsaThis is a page about canning tomato salsa. Store bought salsa is never as good as what you can make at home. By making a large batch and canning your salsa, you can store jars for later or give them as gifts.

Canning Soups That Contain Milk?This is a page about canning soups that contain milk. Many home canners, especially new ones to this preservation method, ask if it is doable and safe to can soups containing milk.

Saving Money on Canning SuppliesThis is a page about saving money on canning supplies. Besides a proper canning kettle, there are other tools and supplies that will make canning easier and save you time and money.

Canning Cauliflower?This is a page about canning cauliflower. Canning fresh vegetables is one good method for preserving produce.

Canning MushroomsThis is a page about canning mushrooms. Mushrooms are a wonderful addition to many types of meals. Preserve you mushroom harvest and enjoy them through out the year.

Canning Stuffed Peppers?I want to can stuffed sweet peppers. Why can't I put the cooked stuffing before I put into a raw sweet pepper and put the pepper in a jar? Pressure canning it at 10# for 90 minutes should be OK I would think.

Can I Reprocess Canned Tomato Sauce?I have experience with jellies. This is my first time canning tomatoes. I made sauce with fresh grown ripe plum tomatoes, a little oil, onion, and herbs, plus a dash of Parmesan cheese. I simmered the sauce for 1 hour. I hot-packed 12 sterilized pint jars and did a 185 degree water bath for 15 min. They sealed well. I did this one week ago.

Canning Ham and Bean Soup?This is a page about canning ham and bean soup. When making homemade soup it is often easy to make extra for canning.

Canning October Beans?This is my first time growing October beans. I need to know the best way to can these, please. Any ideas?

Canning PeachesThis is a page about canning peaches. Canned peaches are a great way to preserve summer's sweet bounty.

Canning Soup Containing Cabbage?This is a page about canning soup containing cabbage. Certain vegetables can well, while others do not.

Canning LemonsThis is a page about canning lemons. If your trees yielded a lot of lemons this year, don't let them go to waste. It is very easy to can lemons so that you can use them later.

Canning Cooked Black Eyed Peas?When canning cooked black eyed peas, it is best to use a pressure cooker to seal the jars. Black eyed peas are a low acid food.

Under Processed Canned Spaghetti Sauce?I canned homemade spaghetti sauce in a hot water bath. I was to have them boil for 50 minutes, but I mistakenly boiled for 30 minutes. They are cooling now and I will check in the morning to see if the seals "popped" and I don't feel a "bubble" on the lid. If they sealed, are they OK? I'm afraid of botulism, but doesn't the lemon juice that I added help prevent botulism?

Canning PeppersOne simple way to preserve the abundance of peppers from your garden is to can them. Technically, peppers are usually pickled and stored for future use. This is a page about canning peppers.

Shelf Life of Canned Green Beans?I canned my green beans in October 2016. I still have some jars left. Are they OK to eat?


How Much Does A Quart Of Strawberries Weigh

1 10-ounce package frozen strawberries 1 12 cups strawberries. Would I pay 4 a pound for flavorless strawberries that were not picked at their peak and then trucked in from who knows where and then resold to the grocery store.

Just What Is A Pint Of Strawberries Sippitysup

Read More

Quart 1-14 to 1-12 1 lb1 pt.

How much does a quart of strawberries weigh. 1 whole 1½ to 2 tablespoons juice. Each Retail Unit Net Weight Yield. 1 medium 6 to 8 tablespoons juice.

1 metric cup of Strawberries raw weighs 16061661 grams g 1 US cup of Strawberries raw weighs 536164 ounces oz Strawberries raw weighs 16062 gram per metric cup or 536 ounce per US cup and contains 3241 calories per 100 grams or 3527 ounces with glycemic load 3 given the foods glycemic index 40 weight to volume volume to weight price. Eggplant Bushelcartoncrate 33 1 quart 2 pints 32 fluid ounces Garlic CartonCrate 30 1 gallon 4 quarts 64 ounces Honeydew 23 Carton 30 1 pound 16 ounces Kale CartonCrate 25 Lettuce Carton 50 Weight of Water 1 US. Gallon833 pounds Okra BushelCrate 30 Onions green Carton 13 Onions dry Sack 50 Peas green Bushelcartoncrate 28.

Pulp cardboard plastic corrugated paper or wood. 536164 ounces oz of Strawberries raw fill 1 US cup. Strawberries raw weighs 16062 gram per metric cup or 536 ounce per US cup and contains 3241 calories per 100 grams or 3527 ounces with glycemic load 3 given the foods glycemic index 40 weight to volume volume to weight price density.

That being said one pint of strawberries will generally weigh in at about twelve ounces. If you have lots of little strawberries you can fit more in the container and there will be less empty air space. And as it turns out my local farmstand packs about 1 pound 15 ounces of strawberries into their quarts.

12 pint to 4 quarts. The weight of a pint of strawberries may vary due to the fact that a pint is a measure of volume while a pound is a measure of weight according to International Produce Training. 6-qt tray 8 to 10 1 cup13 lb.

16061661 grams g of Strawberries raw fill 1 metric cup. View our slideshow of 10-Minute Strawberry Recipes and watch our HomegrownHomemade video series dedicated to strawberries includes a recipe demo of an ultimate classic strawberry shortcake. 3-qt tray quart 1-14 to 1-12 pint 34.

1 quart 3½ cups. 1 whole 1 to 3 tablespoons juice. STRAWBERRIES Retail Unit Net Weight Yield.

4 cups sliced 12 inch thick or quartered 1 pint 34 lb. Remember strawberries dont have to be large to be ripe the big strawberries you see at the grocery store are probably not what you will. 1 pound 4 medium 3 cups sliced.

One quart of strawberries can weigh anywhere from about 1 ½ to 23 pounds depending on the size of the berries. Frozen 4-qt basket 6 6-qt basket 10 to 12 8-qt basket 12 to 15 8-qt flat 12 4-qt crate 36. 1 pound 2½ cups pitted.

1 pound 4 medium 2 cups. ASPARAGUS often sold in bunches weighing 1-12 to 2 lb. 1 pint 325 cups of whole strawberries 1 pint between 15 and 225 cups of sliced strawberries 1 pint between 125 and 167 cups of pureed strawberries 1 cup approximately 4 oz of strawberries.

Strawberries do not ripen after they are picked so make sure the strawberries you buy are completely red and ripe. 2 to 3 tablespoons grated rind. 2 cups sliced 12 inch thick or quartered.

Theyre typically made of plastic and dont have removable baskets. Strawberries come in a variety of sizes. 10 bag – 7 quarts No.

Package of frozen strawberries. Which comes to about 4 a pound. These are sent to the cannery where they can be processed for frozen berries jam or puree.

Think of it as the size of your container. When filled they can weigh as much as 20 pounds. 2 to 8 quarts.

A commercial flat of strawberries is often referred to as a crate. 8 bag – 4 quarts No. 6 to 8 quarts 10 to 15 pounds Fruit and Vegetable Baskets.

No worries this is how you eyeball a pound of strawberries. Youre in the grocery store and need to pick up a pound of strawberries and you need to do it without a scale or one of those handy clamshell containers that will tell you all you need to know. 1 quart 1-12 lb.

20 bag – 8 quarts No. The reason it varies is that a quart is a measure of volume. Corrugated paper with handles.

A common size is 16 ounces or one pound. However size is not an indication of taste. There are 1 12 pounds of strawberries in a quart.

2 bag – 1 quart. Fruit Tills or Cups. If your recipe calls for a pint of fresh strawberries or a quart which is 2 pints there are some simple conversions you need.

1 quart of berries weighs about 1 14 – 1 12 pounds 1 flat of berries 8 quarts weighs about 12 pounds 1 12 – 2 quarts are needed for a 9-inch pie 1 cup sliced fresh strawberries one 10 oz. Pickers often de-cap each strawberry when picking for commercial flats. To compare pricing of a quart to that of a pound multiply the per-pound price by 15.

Find volume to weight of 1 Liter of Strawberries or Find volume to weight of common cooking ingredient like what is weight of 1 cup of Sugar or weight of 3 teaspoon of chocolate syrup or weight of 1 cup of chocolate syrup and more. 1 to 1½ teaspoons grated rind.

Strawberry Honey Butter Homemade Preserves

How To Use A Flat Of Strawberries In Five Days Or Less West Of The Loop

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Just What Is A Pint Of Strawberries Sippitysup

Amazon Com Pactiv A9716 1 Pound Plastic Berry Containers For Strawberries Tomatoes Blueberries Pack Of 50 Kitchen Dining

Weight Of 1 Quart Strawberries Myrecipes

Strawberry Tamales With Horchata Sauce Hola Jalapeno

Berry Pints Net Weight International Produce Training

Just What Is A Pint Of Strawberries Sippitysup

How To Measure One Pint Of Strawberries For A Recipe Quora

Walmart Grocery Fresh Strawberries 2 Lb

How To Make And Use Pickled Strawberries Cooking Light

Freezing Strawberries How To Freeze Strawberries Sustainable Cooks

Strawberry Equivalents And Measures Creative Homemaking

Strawberry Equivalents And Measures Creative Homemaking

Weight Of 1 Quart Strawberries Myrecipes

How To Measure Strawberries For Recipes Article Finecooking

How Much Whole Or Chopped Strawberries Are In A Pound

Strawberry Honey Butter Homemade Preserves


Beans, Green

Green beans are a low acid vegetable, and canning recipes for garden-fresh beans must include either pressure canning or pickling. That said, canning green beans is a great way to put up the harvest, and they maintain good flavor and store well as a home-canned vegetable.

Dilly beans are like cucumber pickles, and a popular old-fashioned treat here in Vermont. Since they’re pickled in vinegar, dilly beans can be water bath canned.

Dilly beans packed and ready for canning


Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!

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You’ll decide very quickly that this Strawberry Jalapeño Jam is the best jam you have ever tasted. Seriously.

Don’t let the word jalapeño scare you. This jam is all flavor and zero heat. (I say this as a complete “heat wimp.”)

To begin, you will need to prepare 8 half pint canning jars and lids. When canning, all jars and lids must be sterilized. Have these prepped and ready to go, along with your hot water bath canner and canning supplies. (See: Are You Ready for Canning Season?)

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Instead of a hot water bath canner, you could also use a Steam Canner.

Start with 4 cups of crushed strawberries. Don’t measure 4 cups before you crush them.

The crushed strawberries will need to add up to 4 cups. This will take approximately 2 quarts of fresh strawberries, washed and with the stems removed.

Next you will need 1 cup of minced jalapeño peppers. Remove the core and seeds before mincing. Depending upon the size of your peppers, this will take 4-5 of them to make one cup.

Put the crushed strawberries and jalapeño pepper in a stock pot. Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.

To this you will add 1/4 cup of lemon juice and one pouch of the traditional powdered pectin. Most recipes call for a 2 ounce package, but mine always say 1.75 ounces. That’s what I used here.

Bring this mixture to a simmer. When it begins to bubble, add in 7 cups of sugar. Bring the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.) Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.

Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.

Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Use a damp cloth to wipe the rim of the jar, making certain it is clean. Place a lid and ring on the jar, and place it into your canner. Here you can see I also made some smaller 4 ounce jars of jam. You can do this as well, they will process for the same amount of time as the 8 ounce jars. I like to make several of these smaller jars to give as gifts.

Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.

After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the “Ping!” of success – the sound of the lids suctioning down and vacuum sealing.

I have made several batches of this jam in the past couple weeks. This batch was done in some other shaped jars.

After 24 hours, you can remove the rings if you like. Store the unopened jars in your pantry, opened jars in the fridge.

You also may want to hide a jar away for a secret stash. This jam will vanish before you can say “jelly toast.”

“Can I use Liquid Pectin instead of powdered in the Strawberry Jalapeño jam?”

Yes, however you’ll need to change how you do it as liquid pectin acts differently than the powdered.

Start off by making the jam the same way, but do not add the pectin yet. After you add the sugar and boil it, then you will add the pouch of liquid pectin and bring it to a hard boil a second time. Stirring continually, hard boil it for another full minute.

Then reduce the heat and continue as before with jarring and processing.

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You can watch me making this jam in the video below, using the Steam Canner method.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!


Recipe and Directions

Step 1 - Selecting the peppers

The most important step! You need peppers that are FRESH and crisp. Limp, old peppers will make nasty tasting jalapeno jelly. Guests will probably throw them at you. Select filled but tender, firm, crisp peppers. Remove and discard any soft, diseased, spotted and rusty pods. Select small peppers, preferably 1 inch to 1 and 1/4-inch in diameter. Larger peppers are often too fibrous and tough.

You can use jalapeno, chili or any peppers you like!

Hot pepper caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Hot peppers can burn your eyes and skin - ever heard of pepper spray?

How many peppers and where to get them

You can grow your own, pick your own, or buy them at the grocery store. An average of 1 pound is needed per batch of 5 jars (8 oz each). For reference, a bushel of peppers weighs 25 pounds.

Step 2 - Prepare the jars and pressure canner

Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores and available online - see this page) to pull them out.

Get the water bath canner heating up

Rinse out your canner, fill it with hot tap water and put it on the stove on low heat (for now) so it will be ready (but not boiled away) by the time you are ready for it later.

Step 3 -Wash the peppers!

I'm sure you can figure out how to rinse the peppers in plain cold or lukewarm water.

Step 4 - Remove stems and seeds

Cut off the stems (left) and scrape out the seeds.

Step 5 - Puree the peppers in a blender

Pop the peppers into a blender or food processor and puree them. You may need to add 1 cup of the vinegar now to get the blender to work properly with them!

Step 6 - Measure out the sweetener

Depending upon which type of jelly you're making (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concentration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in each and every box of pectin sold. It is easiest to use a no-sugar needed pectin, because you can always use as much sugar or sweetener as you want then.

NOTE: To get best results (a firm jelly) - I highly recommend using a no-sugar pectin AND sugar. Pomona pectin is particularly good for this

  • Nutrasweet (aspartame) will NOT work - it breaks down during heating).
  • Stevia sustitutes 1 to 3 with sugar and if you prefer, Splenda (sucralose) substitutes exactly with sugar. BUT even the manufacturers of Splenda will tell you that you get best results if you just use a 50-50 mix half regular sugar and half Stevia or Splenda.
  • Sugar not only affects the sweetness, but also the color and flavor. It does not affect the preserving or spoilage properties - that has to do with acid and the processing method.
  • you can use "no sugar" pectin in place of "low sugar" pectin - you can still add sugar or other sweeteners.
  • Honey or agave may be used - 75% of the sugar amount (use 3/4 cup for each 1 cup of sugar)

Step 7 - Mix the pectin and some sugar / sweetener

Mix the 2.5 (two and a half) packets of dry pectin (1 packet is equal to 3 Tablespoons of pectin) with about 1/2 cup of sugar or other sweetener and set aside.

Step 8 - Cook the peppers, vinegar and sugar / sweetener

Combine the pepper puree, the remaining apple cider vinegar and the remaining sweetener in a pot and heat to a boil over medium heat, while stirring periodically, to prevent burning. Boil for 10 minutes, continuing to stir as needed to prevent burning.

Note: The recipes that were first developed and tested (in labs) used vinegar. The commonly used acids in home canning are vinegar, lemon and lime juice. Lemon and lime juices are more acidic than vinegar, but have less effect on flavor. Consequently, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar.

Step 9 - Add the pectin and boil hard for one minute

After boiling for 10 minutes, add the pectin from step 7, return the mix to a boil and then boil hard for 1 minute, stirring constantly.

Step 10 - Skim any excessive foam

Foam. What is it? Just jam with a lot of air from the boiling. But it tastes more like, well, foam, that jam, so most people remove it. It is harmless, though. Some people add 1 teaspoon of butter or margarine to the mix in step 6 to reduce foaming, but food experts debate whether that may contribute to earlier spoilage, so I usually omit it and skim.

But save the skimmed foam! You can recover jam from it to use fresh! See this page for directions!

Step 11 - Testing for "jell" (thickness)

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/3 to 1/2 of another package) and bring it to a boil again for 1 minute. Get a few jars out of the dishwasher (still hot) and get your funnel, lid lifter and ladle ready. I put an old towel down - it makes clean up easier.

Step 12 - Fill the jars and put the lid and rings on

Fill them to within 1/4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"). (Yes, that is a photo of pickled peppers - my photos of the next 2 steps didn't turn out! :)

This is where the jar tongs and lid lifter come in really handy!

Step 13 - Process the jars in the boiling water bath

Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 10 minutes. I usually hedge my bets and start pulling them out after 10 minutes, and the last jars were probably in for 12. I rarely have a jar spoil, so it must work.

Note: Some people don't even boil the jars they just ladle it hot into hot jars, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil!

Step 14 - Remove and cool the jars - Done !

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

The contents should "set" or gel within 24hours. If they don't, which does happen from time to time due to variations in ingredients, you can remake it - see this page for how to fix runny jam and jelly.

Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They still seem safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them!

Other Equipment:

  1. Jar lifting tongs
    helpful to pick up hot jars
  2. Lid lifter
    - to remove lids from the pot
    of hot water
  3. Lid
    - disposable - you may only
    use them once
  4. Ring
    - holds the lids on the jar until after
    the jars cool - then you don't need them
  5. Canning jar funnel
    - to fill the jars

Pizza Camp

Sharing life, love and lunch.

Ok, so I don’t need to eat more carbs, and yes we have Hogstone Pizza in town. So why, you ask, do I crave to create the best ever pizza. Last time I was in Darville’s Bookstore I found a book about pizza titled Pizza Camp by Joe Beddin. I love to read cookbooks, especially when they have humorous commentary and throw in common sense. After reading Joe’s recipe and constitution on how and what to use to make the best-ever pie I started planning and dreaming. So let the fun begin!

I have never had any luck with yeast. So the fact that Joe’s recipe for the dough does not include warm water and is put in the fridge for 24 hours gave me even more skepticism. However, I jumped in and made the first steps towards my crusty cheesy tomato dreams. Joe’s policy for making dough: “Turn your phone off and don’t speak, this is a time to listen, for new ideas, it’s not busy, be present. Making dough should be calming, meditative and a great time to think of new ideas about pizza and life.” I spent the time to enjoy the moment and think about what my garden would provide as toppings.

Book in hand, tools in place. This is the beginning, bring on the yeast.

Love it when your work looks like it does in the book!

After the dough was in a ball and had to rest for 30 minutes, I wandered through my garden and gave thanks for being here now on Orcas Island. Second round of kneading left the yeasty ball in the fridge for 24 hours. Until tomorrow …

Garlic drying in the sun. Going to learn to braid this summer!

The sauce. I always thought you cooked up a batch of grandma’s secret tomato sauce and let it simmer for hours on the cooktop. No, Joe says they never cook the sauce in Naples. He recommends a nice fresh and bright tomato sauce, which comes with using the right tomatoes. So I read on. Joe uses Jersey Fresh crushed tomatoes in a can. A CAN. Ok, I can do this, FYI- I did go to Maple Rock Farm stand down the road and purchased fresh island grown tomatoes. Just in case. Continuing to read more from Pizza Camp, I learn the canned tomatoes, garlic and salt need to sit for a few hours in the fridge to meld flavors. I found canned tomatoes at Island Market from Italy – yes in a can.

Cheese will include fresh mozzarella and a hard cheese purchased at Roses Bakery. I think I will search for some local fresh goat cheese for the next time – Wendy Thomas, I’m headed out your way soon, girl.

Now what will I choose for toppings? Well I think a simple marguerita is a must. Just cheese and fresh basil – I can do this, and get a chance to go thank my garden once again for providing me with peace of mind and room for dreaming and creating good food. I wanted something a bit more for the second disc of saucy goodness, so I pulled some local pork out of the freezer. Pizza Camp shares many styles and types of toppings, one being Pizzeria Beddin’s Sausage – perfect!

Anticipation is a wonderful thing. I could not enjoy this pizza experience by myself so made a short last minute call to Cory, Monee and Eleanor to come to Gramma T’s back yard bbq pizza oven. I believe this can work with my cast-iron flat pan. Yes, why not. Too early in the game to order a wood fired pizza oven to be constructed in my patio (save these dreams for when I am making dough).

Ju DE VIE from tasting at Doe Bay Wine Company

.

This was the hardest part and I have to say, I cheated and used my Grandma’s rolling pin. Need to do some recon on what is the trick to pushing, pulling and stretching the dough.

After Notes:

You need a pizza peel. I’ll save you the details on this, just believe me. And, do not grease your pan with olive oil. Avocado oil will stand the heat much better.

The two days of planning was a tasty success. I still love pizza and am already dreaming up the next PIZZA CAMP!

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Our Best Banana Recipes

With a few ripe bananas on hand, a comforting treat is never far away. See for yourself with these easy recipes for banana bread, pudding, ice cream and more .

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Old-Fashioned Banana Cake

The Barefoot Contessa's easy cake ushers in bright banana flavors with a decadent homemade cream cheese frosting.

Banana Spiced Waffles

Mashed banana, apple pie spice and vanilla make these waffles reminiscent of warm banana bread.

Food Network Kitchen's Banana Bread

Banana Pudding

Banana Nut Muffins

Ellie Krieger's Banana Cream Pie

Marbled Banana Bread

Save your ripe bananas for this healthy marbled bread &mdash it's just over 200 calories per slice and made with half whole-wheat flour. A small amount of melted chocolate swirled in assures chocolate in every bite.

Banana and Pecan Pancakes with Maple Butter

Frozen Banana Ice Cream Sandwiches

Banana Bread with Pecans

Banana Cream Pudding

Hummingbird Cake

Banana Bread French Toast

Overripe bananas? Make an extra loaf of banana bread so you can transform it into this easy French toast.

Mini Banana Beignets

Tiny Banana Splits

These fun little guys will totally satisfy a banana split craving &mdash even without the ice cream. They're super simple to make and perfect for a kids' party!

Momma Callie's Banana Nut Bread with Honey Butter

Banana Pudding Tiramisu

Layers of creamy mascarpone pudding, bananas and coffee-soaked vanilla wafers bring the best parts of these two classic comfort desserts. Make it the night before you plan to serve &mdash the flavor and texture only get better.

Waffled Banana Bread

Healthy Banana Bread Muffins

A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.

Banana Bread

Grilled Banana S'Mores

Chocolate-Dipped Banana Sandwich Cookies

These treats are the definition of divide and conquer: Chill the dough overnight and make the banana filling and the glaze while the cookies bake. Next, spread the cream into cookies and dip them in chocolate. These little bonbons will hold for a few days!

Bananas Foster Milkshake

Guy blends all the tastes of bananas foster into a boozy, rum-infused milkshake.

Banana Bread Lava Cake

Have everyone erupting with delight when this treat hits the dessert table &mdash hidden inside are ice cream bars! They go into the batter frozen and come out as the warm banana bread's creamy molten core.

Banana Muffins with Mascarpone Cream Frosting

Giada likes to dress up banana muffins with a cream cheese and mascarpone frosting. Drizzle the frosted muffins with honey and sprinkle with chopped walnuts.

Chocolate-Banana Pancake Breakfast Casserole

Upside-Down Banana Split Cake

This delectable dessert delivers all the fun of a banana split, plus the delicious caramelized flavors of an upside-down cake.

Bananas Foster

Ree's banana aversion doesn't keep her from making a mean bananas Foster, fire and all. Spoon these boozy, buttery bananas over ice cream, French toast or crepes.

Banana Cream Pie

Chocolate-Covered Banana Pops

Banana Muffin Pudding

Who knew muffins could get any sweeter? Transform your plain ol&rsquo banana-nut muffins into a mouth-watering dessert by layering crumbled muffin pieces, banana slices and custard into a jar.

Air Fryer Banana Bread

Baking banana bread is much quicker in an air fryer, thanks to the convection-like heat and the need for less batter. Make this round loaf your everyday breakfast go-to: The wheat germ adds a little extra fiber and whole-grain toastiness to your morning.

Banana Bread Waffles with Bananas Foster Sauce

Impress your brunch guests with Bobby&rsquos banana-packed waffles. Prep banana bread the night before, and in the morning heat them up on a waffle iron. Top with a rich bananas foster sauce for a sweet way to start your day.

Neapolitan Banana Ice Cream

French Toast Panini with Grilled Bananas

Banana Crunch Muffins

These easy make-ahead muffins are the key to an easy brunch. Ina recommends preparing the muffin mix the day before you're expecting guests, then portioning out the batter and baking them the next morning.

Banana Pudding Cake

This elegant yet understated cake is just the dessert to finish off a relaxed potluck dinner with friends and family. Once chilled, the homemade vanilla pudding makes a perfectly smooth filling for Trisha's tender banana cake layers. Simply dust the top with a little confectioners' sugar for a special touch.