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Check out more toplists over at on http://100toplist.com/16003/Garden Tomato Relish Recipe


Ingredients
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground Tone’s® Ground Cinnamon


1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Directions
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.
Freezer Berry Jam Recipe


Ingredients
4 cups blueberries
2 cups raspberries
5 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin
Directions
In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 3-1/2 pints.
Refrigerator Dill Pickles Recipe


Ingredients
6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt
Directions
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.
Spicy Chunky Salsa Recipe

Ingredients
6 pounds tomatoes
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 ounces) tomato paste
4 jalapeno peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 teaspoons ground cumin
3 teaspoons salt
2 teaspoons dried oregano
1 teaspoon hot pepper sauce
Directions
In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.
Texas Jalapeno Jelly Recipe


Ingredients
2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional
Directions
In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.
Wild Plum Jelly Recipe


Ingredients
5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar
Directions
In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
   Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 8 half-pints.
Cinnamon Blueberry Jam Recipe


Ingredients
1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground Tone’s® Ground Cinnamon


1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
Directions
Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.
Homemade Canned Spaghetti Sauce Recipe


Ingredients
25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice
Directions
In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
In a food processor, cover and process green peppers and onions in batches until finely chopped.
In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.
Spiced Pickled Beets Recipe


Ingredients
3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.
Orange Rhubarb Spread Recipe


Ingredients
4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar
Directions
In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5 half-pints.
  1. Check out more toplists over at on http://100toplist.com/16003/

    Garden Tomato Relish Recipe

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    Ingredients

    • 10 pounds tomatoes
    • 3 large sweet onions, finely chopped
    • 2 medium sweet red peppers, finely chopped
    • 2 medium green peppers, finely chopped
    • 2 teaspoons mustard seed
    • 1 teaspoon celery seed
    • 4-1/2 cups white vinegar
    • 2-1/2 cups packed brown sugar
    • 3 tablespoons canning salt
    • 2 teaspoons ground ginger
    • 2 teaspoons ground Tone’s® Ground Cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg

    Directions

    1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
    2. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag.
    3. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

    Freezer Berry Jam Recipe

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    Ingredients

    • 4 cups blueberries
    • 2 cups raspberries
    • 5 cups sugar
    • 2 tablespoons lemon juice
    • 3/4 cup water
    • 1 package (1-3/4 ounces) powdered fruit pectin

    Directions

    1. In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
    2. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 3-1/2 pints.

    Refrigerator Dill Pickles Recipe

    exps45082 TH1443685D35A

    Ingredients

    • 6 to 8 pounds pickling cucumbers
    • 40 fresh dill sprigs
    • 2 large onions, thinly sliced
    • 5 garlic cloves, sliced
    • 1 quart water
    • 1 quart white vinegar
    • 3/4 cup sugar
    • 1/2 cup canning salt

    Directions

    1. Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
    2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

    Spicy Chunky Salsa Recipe

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    Ingredients

    • 6 pounds tomatoes
    • 3 large green peppers, chopped
    • 3 large onions, chopped
    • 2 cups white vinegar
    • 1 large sweet red pepper, chopped
    • 1 can (12 ounces) tomato paste
    • 4 jalapeno peppers, seeded and chopped
    • 2 serrano peppers, seeded and chopped
    • 1/2 cup sugar
    • 1/2 cup minced fresh cilantro
    • 1/2 cup bottled lemon juice
    • 3 garlic cloves, minced
    • 4 teaspoons ground cumin
    • 3 teaspoons salt
    • 2 teaspoons dried oregano
    • 1 teaspoon hot pepper sauce

    Directions

    1. In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
    2. In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
    3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.

    Texas Jalapeno Jelly Recipe

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    Ingredients

    • 2 jalapeno peppers, seeded and chopped
    • 3 medium green peppers, cut into 1-inch pieces, divided
    • 1-1/2 cups white vinegar, divided
    • 6-1/2 cups sugar
    • 1/2 to 1 teaspoon cayenne pepper
    • 2 pouches (3 ounces each) liquid fruit pectin
    • About 6 drops green food coloring, optional
    • Cream cheese and crackers, optional

    Directions

    1. In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
    2. Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
    3. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
    4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.

    Wild Plum Jelly Recipe

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    Ingredients

    • 5 pounds wild plums, halved and pitted
    • 4 cups water
    • 1 package (1-3/4 ounces) powdered fruit pectin
    • 7-1/2 cups sugar

    Directions

    1. In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
    2. Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
    3.    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 8 half-pints.

    Cinnamon Blueberry Jam Recipe

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    Ingredients

    • 1 pound fresh or frozen blueberries (about 1 quart)
    • 3-1/2 cups sugar
    • 1 tablespoon bottled lemon juice
    • 1/4 teaspoon ground Tone’s® Ground Cinnamon
    • 1/8 teaspoon ground cloves
    • 1 pouch (3 ounces) liquid fruit pectin

    Directions

    1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
    2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

    Homemade Canned Spaghetti Sauce Recipe

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    Ingredients

    • 25 pounds tomatoes
    • 4 large green peppers, seeded
    • 4 large onions, cut into wedges
    • 4 cans (6 ounces each) tomato paste
    • 1 cup canola oil
    • 2/3 cup sugar
    • 1/4 cup salt
    • 8 garlic cloves, minced
    • 4 teaspoons dried oregano
    • 2 teaspoons dried parsley flakes
    • 2 teaspoons dried basil
    • 2 teaspoons crushed red pepper flakes
    • 2 teaspoons Worcestershire sauce
    • 2 bay leaves
    • 1 cup plus 2 tablespoons bottled lemon juice

    Directions

    1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
    2. In a food processor, cover and process green peppers and onions in batches until finely chopped.
    3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
    4. Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.

    Spiced Pickled Beets Recipe

    exps48414 TH1789929D66A

    Ingredients

    • 3 pounds small fresh beets
    • 2 cups sugar
    • 2 cups water
    • 2 cups cider vinegar
    • 2 cinnamon sticks (3 inches)
    • 1 teaspoon whole cloves
    • 1 teaspoon whole allspice

    Directions

    1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
    2. Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
    3. Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.

    Orange Rhubarb Spread Recipe

    exps31914 TH950745D31C

    Ingredients

    • 4 cups diced fresh or frozen rhubarb
    • 2 cups water
    • 1 can (6 ounces) frozen orange juice concentrate, thawed
    • 1 package (1-3/4 ounces) powdered fruit pectin
    • 4 cups sugar

    Directions

    1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
    2. Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
    3. Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
    4. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5 half-pints.
  1. 1 noteTimestamp: Thursday 2013/09/19 5:32:34Air BubblesBerry JamBoiling Water CannerCanning SaltCheeseclothDill Pickles RecipeDouble ThicknessFreezer ContainersFruit MixtureFruit PectinGround AllspiceGround ClovesGround GingerGround NutmegGround ToneJam RecipeMustard SeedPint JarsRefrigerator Dill PicklesRefrigerator Dill Pickles RecipeSalt 2StockpotSweet OnionsSweet Red PeppersTeaspoon Celery SeedTomato Relish RecipeWater DrainWhite Vinegar
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