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2002

TODAY's CASES:

Rhubarb Jam with Orange Slices Candy

----- Original Message ----- 
From: MMM 
To: phaedrus
Sent: Thursday, April 20, 2000 03:44
Subject: trying to find a recipe

My dear 85 year old great aunt was reminiscing about a recipe she use 
to make years ago.  I have tried to find it but have not had any luck...
She use to make rhubarb jam using the candy "orange slices", (the sweet
jelly-like candy with the sugar coating.) I have been able to find 
recipes with oranges and sugar and rhubarb but not with the candy.
I hope you will be able to help me!  I would love to make it and 
surprise her with a batch.

Thank you,
MMM

Hi Michelle,

I was just about to give up when I found the two below recipes.

Phaed

Rhubarb  Orange  Candy  Jam

Ingredients : 
6 c. rhubarb, sliced thin
4 c. sugar
1 lb. candy orange slices, chopped

Preparation : 
Mix together and let set several hours or overnight.  Then cook
over low heat until thick.  Put in jars and seal.
----------------------------------
Rhubarb  &  Orange  Candy  Jam

Ingredients : 
5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1/2 lb. orange slice candy, cut fine

Preparation : 
Cook 15 minutes.  Put in jars and seal and you can wax the top if
you want to.

Freezing Boiled Peanuts

----- Original Message -----
From: Susan
To: phaedrus
Sent: Sunday, July 02, 2000 13:50
Subject: Canning Boiled Peanuts


> Dear Uncle Phaedrus,
> Can you tell me how to can boiled peanuts? Thank you.
> Sincerely,
> Susan 

Hi Susan,

The peanut farmers of Virginia & Carolina have provided that information at their website at:

http://aboutpeanuts.com/reci2.html
This site is a service of the peanut farmers of Virginia and North Carolina.

Boiled Peanuts
The characteristics of boiled peanuts are different from those processed by any other method. The kernels have a firm, slightly gelatinous texture, are moist yet crunchy, with a mild nutty flavor. The seed coats are gray in color with prominent veins. Boiled peanuts may be served as they are, as a party or between meal snack, used to add flavor and crunch to salads, casseroles, poultry stuffing or other prepared dishes. They also are an excellent ingredient replacement for water chestnuts.

Boiled Green Freshly Harvested In Shell Peanuts
Wash in shell peanuts thoroughly in cool water. Place the peanuts in a suitable sauce pan and cover with a medium brine (10 ounces salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. (Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved.) The peanuts are ready for shelling and eating immediately or they may be held in refrigerator for as long as five days.

Boiled Peanuts (Using Dried Raw Shelled Peanuts)
Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water. Allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot if filled. Add salt to taste*.

Cook peanuts on low for 8 hours and then on high for 1-1/2 hours or medium for 4 1/2 hours. Drain.
*(Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to cook for about 1 hour more.)

Freezing Boiled Peanuts
Prepare peanuts as indicated above in either "Boiled Peanuts" recipe. Drain, allow to cool and freeze in airtight containers. They keep indefinitely.

Canning Boiled Peanuts
Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212 F.). Partially submerge containers in upright position in boiling water for ten minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers in water, label, and store away from heat.


Canning Spaghetti Sauce

----- Original Message -----
From: Joan 
To: phaedrus
Sent: Saturday, August 12, 2000 12:28
Subject: fresh tomatoes

>i am trying to find a good spaghetti sauce recipe made with fresh
>tomatoes to freeze
>thank you

Hi Joan,

Here are two. The top one is a bit more generic, and the bottom one is a bit more authentic.

Phaed

Make  Ahead  Spaghetti  Sauce

Ingredients :
1/2 c. Canola oil
4 med. onions, chopped
2 green peppers, chopped
4 cloves garlic, minced OR 2 tsp. garlic juice
4 lb. lean ground beef
14 cups. fresh tomatoes, pureed
2 lg. cans tomato paste
1 c. water
1 c. chopped celery
1/2 c. chopped parsley
3 tbsp. salt
4 tsp. sugar
1/2 tsp. pepper
2 tsp. Italian seasoning
1 tsp. powdered oregano

Preparation :
Heat oil in large kettle; add onion, green pepper and garlic;
saute 5 minutes or until tender.  Add ground beef; saute until
brown, breaking up meat with fork as it cooks.  Stir in remaining
ingredients.  Bring mixture to boil, then reduce heat and simmer
slowly, stirring occasionally, for several hours or until sauce is
thick.  Chill; skim off hardened fat.  Sauce may be frozen in
containers until needed for use.  Yields 20 cups.
----------------------------------
Very  Special  Spaghetti  Sauce

Ingredients :
3/4 c. olive oil
8 cloves garlic, minced
3 lbs. ground chuck
2 lg. onions, chopped
1 green pepper
1/4 c. flour
2 (6 oz.) cans tomato paste
2 lbs fresh tomatoes, peeled (about 4 large tomatoes)
2 c. tomato sauce
2 c. dry red wine
1 1/2 tsp. Worcestershire sauce
2 tbsp. sugar
1 tsp. salt
1 1/2 tsp. cayenne pepper
1 lb. fresh mushrooms, sliced
3 bay leaves (remove when cooked)
1/4 c. butter or margarine
1 tsp. celery salt
1 tbsp. oregano
1 tbsp. basil

Preparation :
Brown garlic in olive oil.  Add beef, onion, green pepper and
brown.  Blend in flour.  Add remaining ingredients except mushrooms.
Simmer 3 hours.  Add mushrooms.  I halve this and freeze.  Makes a
very large pot full.

Saccharin Pickles

----- Original Message ----- 
From: Jeannie
To: phaedrus 
Sent: Wednesday, August 30, 2000 15:12
Subject: Saccharin Pickles

I'm looking for a Saccahrin Pickle recipe including the processing. Thanks for being there. :) Jeannie

Hi Jeannie,

Wow, you ask the tough ones!. I did find two, though. Note that both advise against using nutrasweet.

Phaed

Bread and Butter Pickles with Artificial Sweetener

4 quarts medium-size cucumbers (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound)
2 large garlic cloves
1/3 cup MRS. WAGES Canning and Pickling Salt
1-2 quarts ice (2 trays) crushed or cubes
*artificial sweetener to equal 4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
4 cups white vinegar
1 cup water

Wash cucumbers thoroughly, using a vegetable brush. Drain on rack. 
Slice unpeeled cucumbers into 1/8- to 1/4-inch slices. Add onions and 
garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes. 
Allow to stand for 3 hours. Drain thoroughly. Remove garlic. 

Combine sweetener, spices, vinegar, and water. Heat to just a boil. 
Add cucumbers and onion slices and heat 5 minutes. Pack loosely into clean, 
hot, pint jars. Leave 1/2-inch head space. Adjust lids. Process in boiling 
water bath for 10 minutes. Start to count processing time as soon as the 
water in canner returns to boiling.
Yield: 7 pints.
*Do not use aspartame sweetener in this recipe.
----------------------------------------
Fresh Pack Pickles (with artificial sweetener)

5 pounds cucumbers
1/3 cup Mrs. Wages Canning and Pickling Salt
4 cups vinegar
1 cup water
*artificial sweetener to equal 2 cups sugar

Cut cucumbers into thin slices. Combine with salt. 
Let stand for 1 hour; drain. Pack drained cucumbers into jars. 
Mix vinegar with water and add artificial sweetener. 
Heat to boiling temperature. 
Cover cucumbers with the boiling vinegar solution.

Adjust lids. Process pint jars in boiling water bath for 10 minutes. 
Start to count processing time as soon as the water in canner returns 
to boiling temperature.
Yield: about 6 pints.
*Do not use aspartame sweetener in this recipe

Saccharin Pickles Redux

----- Original Message ----- 
From: kautz 
To: phaedrus
Sent: Friday, October 27, 2000 11:10
Subject: Saccharin Pickles

Do you have a recipe for saccharin pickles? My father remembers some that 
his mother made during WWII. He said that the best part of eating the sweet 
taste the water had right after eating a pickle.

Evidently, due to sugar rationing during the war, my grandmother wrote away 
for recipes using alternative sweetners. The pickle recipe was one that they 
sent her.I don't know who she wrote to. 

Let me know if you have any ideas to find this recipe. 

Thanks,

Laurie

Hi Laurie,

This is a tough one, but you're in luck! I just happened to research this for someone else about a month ago, and I found the two recipes below.

Phaed

Bread and Butter Pickles with Artificial Sweetener

4 quarts medium-size cucumbers (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound)
2 large garlic cloves
1/3 cup Mrs. Wages Canning and Pickling Salt
1-2 quarts ice (2 trays) crushed or cubes
*artificial sweetener to equal 4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
4 cups white vinegar
1 cup water

Wash cucumbers thoroughly, using a vegetable brush. Drain on rack. 
Slice unpeeled cucumbers into 1/8- to 1/4-inch slices. Add onions 
and garlic. Add salt and mix thoroughly. Cover with crushed ice or 
ice cubes. Allow to stand for 3 hours. Drain thoroughly. Remove garlic. 

Combine sweetener, spices, vinegar, and water. Heat to just a boil. 
Add cucumbers and onion slices and heat 5 minutes. Pack loosely into 
clean, hot, pint jars. Leave 1/2-inch head space. Adjust lids. Process 
in boiling water bath for 10 minutes. Start to count processing time as 
soon as the water in canner returns to boiling.
Yield: 7 pints.
*Do not use aspartame sweetener in this recipe.
----------------------------------------
Fresh Pack Pickles (with artificial sweetener)

5 pounds cucumbers
1/3 cup Mrs. Wages Canning and Pickling Salt
4 cups vinegar
1 cup water
*artificial sweetener to equal 2 cups sugar

Cut cucumbers into thin slices. Combine with salt. Let stand for 1 hour; 
drain. Pack drained cucumbers into jars. Mix vinegar with water and add 
artificial sweetener. Heat to boiling temperature. Cover cucumbers with 
the boiling vinegar solution.

Adjust lids. Process pint jars in boiling water bath for 10 minutes. 
Start to count processing time as soon as the water in canner returns 
to boiling temperature.
Yield: about 6 pints.
*Do not use aspartame sweetener in this recipe

""


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