Post by linen on Mar 16, 2021 14:47:41 GMT -8
Cut and pasted Yoda, not a big deal. But thanks for the chuckle.
Amber, these recipes I created when I was gluten and corn intolerant. Since I couldn't use the stuff in the stores, I made up my own recipes after much researching on the internet. I still have jars of cherry and pear pie filling sitting on my shelf. And it's so much better than the store bought stuff. Besides you are using up your own fruits and vegetables. I don't see why you couldn't substitute pears for apples for the pear pie filling. We just happen to have pear trees.
I was upset that a few of my recipes (I keep them in a folder in my email) were missing. I went over to my old email and found them.
Sweet and Sour Sauce
6 lg tomatoes, peeled & diced (4 c) 2 28 oz cans of crushed pineapple
4 c onions, minced 10 tbsp soy sauce
4 bell peppers, minced (5-6) 4 c vinegar
4 c sugar
Mix all ingredients in a stainless steel dutch oven. Bring to a boil. Reduce heat and simmer until vegetables are cooked. Remove from the heat. Add enough Purathick until it has thickened properly.
Fill jars to 1/4" headspace. Process in water bath. Can't tell you how long, probably just like a jelly??
Asian Plum Sauce
5 lbs of fresh plums 4 cloves of garlic, pureed
2 2/3 c sugar 1 onion, chopped
1 tbsp molasses 2 1/2 tsp red pepper flakes
1 rounded tbsp dry mustard 1 1/4 c red wine vinegar
2 tbsp + 1 tsp dry ginger
Pit and chop plums. Place plums and onion in a food processor and puree. Put all ingredients in a stainless steel dutch oven. bring to a boil stirring constantly to dissolve the sugar. Simmer 2-3 hours on very low heat until slightly thickened. Pour into canning jars to 1/4" headspace. Process water bath same as jellies???. I used 4 oz and 8 oz canning jars. One batch makes 8-9 cups.
Some of these recipe instructions are according to my canner or stove temperatures (1-8) so if I didn't convert one lel me know.
Amber, these recipes I created when I was gluten and corn intolerant. Since I couldn't use the stuff in the stores, I made up my own recipes after much researching on the internet. I still have jars of cherry and pear pie filling sitting on my shelf. And it's so much better than the store bought stuff. Besides you are using up your own fruits and vegetables. I don't see why you couldn't substitute pears for apples for the pear pie filling. We just happen to have pear trees.
I was upset that a few of my recipes (I keep them in a folder in my email) were missing. I went over to my old email and found them.
Sweet and Sour Sauce
6 lg tomatoes, peeled & diced (4 c) 2 28 oz cans of crushed pineapple
4 c onions, minced 10 tbsp soy sauce
4 bell peppers, minced (5-6) 4 c vinegar
4 c sugar
Mix all ingredients in a stainless steel dutch oven. Bring to a boil. Reduce heat and simmer until vegetables are cooked. Remove from the heat. Add enough Purathick until it has thickened properly.
Fill jars to 1/4" headspace. Process in water bath. Can't tell you how long, probably just like a jelly??
Asian Plum Sauce
5 lbs of fresh plums 4 cloves of garlic, pureed
2 2/3 c sugar 1 onion, chopped
1 tbsp molasses 2 1/2 tsp red pepper flakes
1 rounded tbsp dry mustard 1 1/4 c red wine vinegar
2 tbsp + 1 tsp dry ginger
Pit and chop plums. Place plums and onion in a food processor and puree. Put all ingredients in a stainless steel dutch oven. bring to a boil stirring constantly to dissolve the sugar. Simmer 2-3 hours on very low heat until slightly thickened. Pour into canning jars to 1/4" headspace. Process water bath same as jellies???. I used 4 oz and 8 oz canning jars. One batch makes 8-9 cups.
Some of these recipe instructions are according to my canner or stove temperatures (1-8) so if I didn't convert one lel me know.