Hungry for More

When we asked for readers' favorite canning recipes last week, we got so many we couldn't fit them all in the newspaper. Here's some more reader favorites.

Raspberry Pepper Jelly

13 banana peppers (seeded)
3 jalapeno peppers (seeded)
1 cup raspberries (fresh or frozen)
6 cups white sugar
1 1/2 cups white vinegar (5% acidity)
2 pouches liquid pectin

Grind or puree raspberries and peppers in blender.

In a pot, combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly.

Remove from heat and let stand 15 minutes. Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil again. Remove from heat and stir for 5 minutes. Pour into hot jelly jars and seal with lids.

Process in boiling water bath for 10 minutes. Store in cool dark place; jelly may take up to three to four weeks to set.

- Carol and John Fox, Eden

Chili Sauce

8-quart basket of tomatoes
7 large sweet red peppers (round)
12 medium hot peppers (long - red), 4 with seeds left in
3 pounds onions
2 cups sugar
1 3/4 cups white vinegar
1/4 cup salt
1 bottle McCormick Mixed Pickling Spices
Cheese cloth to wrap spices

Put tomatoes in sink and pour boiling water over them until skins fall off. Peel them and chop them in food processor, pouring pureed tomatoes into large pot.

Clean peppers, leaving seeds in four hot peppers. Chop in food processor with other peppers and peeled onions. Pour them into pot. Stir in sugar, salt and vinegar.

Tie spices in cheesecloth and put into pot. Cook over medium heat for 4 hours, stirring occasionally, so it won't stick. Pour into pint jars and process. Makes 13 pints.

- Patricia Siener, West Seneca

Triple Berry Jam

2 pints strawberries ( 2 cups crushed)
1 pint raspberries ( 1 cup crushed)
1 pint blackberries ( 1 cup crushed)
7 cups sugar
1 pouch CERTO

Wash jars in hot soapy water. Rinse. Keep jars in hot water until ready to use. Place jar lids and rings in pot of water on stove. Heat thoroughly but do not boil.

Remove stems and crush berries, 1 cup at a time. Measure exact amount into 8 quart stainless steel pot. Measure exact amount of sugar and stir into berries. Bring mixture to a full rolling boil (one that cannot be stirred down) over high heat. Stir constantly. Stir in Certo and boil exactly 1 minute. Skim off any foam. Ladle into clean hot jars. Wipe rims clean and place lid and ring on jar and tighten. Process in hot water bath for 10 minutes. Let stand at room temperature for 24 hours. Check to be sure lids have sealed.  Store in cool dark place for up to a year.

- Patra Mangus

Chili Sauce

10 pounds Roma tomatoes
1 quart chopped sweet red peppers
1 cup minced sweet onions
2 hot red peppers
4 cups sugar
2 tablespoons sea salt
5 cups cider vinegar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

(Patra Mangus writes: This is the best Chili Sauce recipe. I got it from the News years ago. I adjusted it to my family's taste.)

Scald tomatoes; remove skins and cut out cores. Wash peppers, remove seeds. Remove membranes from sweet peppers; remove stems from hot peppers. Chop tomatoes, onions and peppers, place in 8 quart stainless steel pot. Heat to boiling and cook vigorously for about 1 1/2 hours, stirring occasionally to prevent sticking.

Add sugar, salt, and vinegar; cook slowly for another hour, stirring frequently.

Add spices. Cook slowly 30 minutes or until desired thickness. Pour into hot pint jars leaving a 1/2 inch head space. Wipe jar rims clean. Place hot, clean lids on jars and screw bands tightly. Process 5 minutes in boiling water bath. Makes about 4 pints.

(I usually use smaller jars. Add a variety of hot peppers to increase spiciness. Remember: to have a quality finished product you need to start with quality ingredients.)

- Patra Mangus

Kosher Dill Pickles

3/4 cup sugar
1/2 cup sea salt
1 quart vinegar
1 quart water
30-40 medium cucumbers
Fresh dried dill heads (from farmers market)
Garlic
Bay leaves
Mustard seed
Hot red pepper

Combine salt; sugar; vinegar; and water. Simmer 15 minutes. Slice cucumbers into spears or 1/4 inch slices. Place dill head, bay leaf, and 1 garlic clove in pint jar; pack cucumbers.

Add mustard seed and a small piece of hot pepper to each jar. Heat vinegar to boiling. Pout boiling mixture over cucumbers, leaving 1/4 inch head space. Wipe rims clean; place hot lids and rings on jars and tighten. Process in hot water bath for 15 minutes.

Makes about 7 pints. (I like to use an equal mix of white vinegar and apple cider vinegar to give the pickle a little extra zip.)

- Patra Mangus