Some favorite recipes

jimwcoleman

This came from an old canning book I have, I found it very hard to find a recipe to can this. There is no prep time, it all depends on how much horseradish you have and how you can handle the heat.

1 cup grated horseradish
1/2 cup white vinegar
1/4 teaspoon pickling salt or sea salt or kosher salt

jimwcoleman

7 cups sugar
1 3/4 c corn starch
3 1/2 tsp cinnamon
1/2 tsp nutmeg
3 1/2 tsp salt
2 1/2 quart water
1/4 cups lemon juice
10 lbs. tart apples, peeled cored and sliced.
3 drops yellow food coloring (optional)

jimwcoleman

20 to 25 4 inch pickling cucumbers
1 clove garlic
2 head dill
1 hot red pepper
1 cup coarse salt
3 quarts water
1 quart cider vinegar

Wash cucumbers, let set in ice water or pickling lime overnight. Pack in hot jars. To each quart add garlic, dill, red pepper to taste. Combine salt, water and vinegar and heat to boiling. Fill jars and seal.

Pack 9-10 per jar. 100 cucumbers makes roughly 7 quarts.

jimwcoleman

1/2 cup soy sauce
1/4 cup oil
2 tbs sugar
2 tsp ground ginger
2 tsp ground mustard
6 cloves garlic

Mix ingredients in a jar and shake. Preparation time, 5 minutes. Yield: One cup

jimwcoleman

Potatoes
Canning Salt
Water

jimwcoleman

There are many ways to use and store apples for the fall and winter months. Apples can retain their freshness even after several months of refrigeration.

jimwcoleman

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges

Bring all ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of hot soup to medium bowl.

jimwcoleman

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Directions:
1) In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.

jimwcoleman

Here's the recipe for the tastiest lemon meringue pie you've ever put in your mouth. The tender, flaky crust holds its shape, the smooth filling is slightly firm, and the golden brown meringue is light and airy.

Pie Crust Techniques:
Here are three ways to make a baked pie shell from your favorite recipe or packaged pie crust sticks.

jimwcoleman

1/4 lb. salt pork or bacon, diced and fried
1 large onion, chopped
2 carrots, thinly sliced
3 ribs celery, sliced
1 tbs dried parsley flakes
1 lb. 12 oz. can tomatoes
1/2 tsp. salt
24 oz. canned clams with liquid
2 whole peppercorns
1 bay leaf
1 1/2 tsp. dried crushed thyme
3 medium potatoes, cubed

1) Combine all ingredients in slow cooker (crock pot).

2) Cover. Cook on low 8 - 10 hours.