I posted about this before. Someone gave us some Harry and David's red
pepper jelly in a gift basket and I had never had it before. I ate it as a
condiment for braised pork, kind of on the side, just dipping a bite in at a
time.

H&D's is great but too expensive for everyday! So I looked at Kroger and
found one lone brand, an English brand, that is not only sweet but quite
spicy hot! I had a little with pork again, then made spicy thai noodles and
pork and vegetables and stirred a bit into my bowl. It added heat and
sweetness, very nice.

I can't see this jelly with anything but meat right now, but there may be
other uses. It's really good, and something different.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
>
> I posted about this before. Someone gave us some Harry and David's red
> pepper jelly in a gift basket and I had never had it before. I ate it as a
> condiment for braised pork, kind of on the side, just dipping a bite in at a
> time.
>
> H&D's is great but too expensive for everyday! So I looked at Kroger and
> found one lone brand, an English brand, that is not only sweet but quite
> spicy hot! I had a little with pork again, then made spicy thai noodles and
> pork and vegetables and stirred a bit into my bowl. It added heat and
> sweetness, very nice.
>
> I can't see this jelly with anything but meat right now, but there may be
> other uses. It's really good, and something different.


Oh yes. I love the stuff. We have it almost every day as a canapé......
Triscuits with cream cheese and a dab of hot red pepper jelly on top.

"Dave Smith" > wrote
>
> Oh yes. I love the stuff. We have it almost every day as a canapé......
> Triscuits with cream cheese and a dab of hot red pepper jelly on top.

I thought about cream cheese! Yum. Like I really need another good reason
to eat cheese!!

Dave Smith wrote:

> cybercat wrote:
>
>>I posted about this before. Someone gave us some Harry and David's red
>>pepper jelly in a gift basket and I had never had it before. I ate it as a
>>condiment for braised pork, kind of on the side, just dipping a bite in at a
>>time.
>>
>>H&D's is great but too expensive for everyday! So I looked at Kroger and
>>found one lone brand, an English brand, that is not only sweet but quite
>>spicy hot! I had a little with pork again, then made spicy thai noodles and
>>pork and vegetables and stirred a bit into my bowl. It added heat and
>>sweetness, very nice.
>>
>>I can't see this jelly with anything but meat right now, but there may be
>>other uses. It's really good, and something different.
>
>
>
> Oh yes. I love the stuff. We have it almost every day as a canapé......
> Triscuits with cream cheese and a dab of hot red pepper jelly on top.

The pepper jelly at Kroger is too hot for me. I use the recipe Barb
Schaller posted to the group about 7-8 years go. I also use mine with
crackers and cream cheese. When I cook a pork tenderloin, I will melt a
little in the microwave, and serve that with the pork. It is also good
on baked or grilled chicken.

Here is the recipe Barb posted. You can make it as hot or as mild as you
like.

Becca

Recipe By: Posted by Barb Schaller, adapted from Better Homes &
Gardens, 9/11/01
Serving Size: 70
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method

2 to 4 jalapeño peppers, halved and seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
5 small fresh hot red peppers (optional) such
as serrano or pequin

In a medium saucepan combine jalapeño peppers, cranberry juice cocktail,
and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10
minutes. Strain mixture through a sieve, pressing with the back of a
spoon to remove all of the liquid. Measaure 2 cups liquid. Discard
pulp.

In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and
the sugar. Bring to a full rolling boil over high heat, stirring
constantly. Stir in the pectin and, if desired, hot peppers, Return to
a full rolling boil; boil for 1 minute, stirring constantly. Remove
from heat. quickly skim off foam with a metal spoon.

Immediately ladle jelly into hot, sterilized half-pint canning jars,
leaving 1/4-inch headspace. If using the hot red peppers, put one in
each jar before filling jar. Wipe jar rims and adjust lids. Process in
the BWb for 5 minutes (basic canning procedures here).

Note that jelly may require 2 to 3 days to set. Makes about 5 half
pints.
‹‹‹‹‹
Notes: America's All-Time Favorite Canning & Preserving Recipes,
copyright 1996 Meredith Corporation.
Posted to r.f.preserving 9/11/01 for Scott Heimdall.

Per serving (excluding unknown items): 59 Calories; 0g Fat (0% calories
from fat); 0g Protein; 15g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 1 Fruit; 1 Other Carbohydrates

snip>
Immediately ladle jelly into hot, sterilized half-pint canning
jars,
leaving 1/4-inch headspace. If using the hot red peppers, put one
in
each jar before filling jar. Wipe jar rims and adjust lids.
Process in
the BWb for 5 minutes (basic canning procedures here).
end snip>

canning newbie, what is BWb?

----------------------------------------------
Posted with NewsLeecher v1.0 Final
* Binary Usenet Leeching Made Easy
* http://www.newsleecher.com/?usenet
----------------------------------------------

"Phil Evans" > wrote in message
...
> snip>
> Immediately ladle jelly into hot, sterilized half-pint canning
> jars,
> leaving 1/4-inch headspace. If using the hot red peppers, put one
> in
> each jar before filling jar. Wipe jar rims and adjust lids.
> Process in
> the BWb for 5 minutes (basic canning procedures here).
> end snip>
>
> canning newbie, what is BWb?
>
> ----------------------------------------------
> Posted with NewsLeecher v1.0 Final
> * Binary Usenet Leeching Made Easy
> * http://www.newsleecher.com/?usenet
> ----------------------------------------------
>

Boiling water bath.

Dave Smith wrote:


> Oh yes. I love the stuff. We have it almost every day as a
> canapé...... Triscuits with cream cheese and a dab of hot red pepper
> jelly on top.

My brother gave me some hot pepper jelly he made from chiles he grew. I
have jalapeno and habenero. Tasty, and not super hot.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"cybercat" > wrote:

> I posted about this before. Someone gave us some Harry and David's red
> pepper jelly in a gift basket and I had never had it before. I ate it as a
> condiment for braised pork, kind of on the side, just dipping a bite in at a
> time.
>
> H&D's is great but too expensive for everyday! So I looked at Kroger and
> found one lone brand, an English brand, that is not only sweet but quite
> spicy hot! I had a little with pork again, then made spicy thai noodles and
> pork and vegetables and stirred a bit into my bowl. It added heat and
> sweetness, very nice.
>
> I can't see this jelly with anything but meat right now, but there may be
> other uses. It's really good, and something different.

You're kidding, right? <g>
Stir to loosen it up, then pour it over a block of cream cheese and
serve with crackers. Most people look for something to do with it
besides *that*. LOL! I might have it next to a grilled pork chop or
piece of turkey or grilled chicken. A guy could do worse.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I can't see this jelly with anything but meat right now, but there may be
>> other uses. It's really good, and something different.
>
> You're kidding, right? <g>
> Stir to loosen it up, then pour it over a block of cream cheese and
> serve with crackers. Most people look for something to do with it
> besides *that*. LOL! I might have it next to a grilled pork chop or
> piece of turkey or grilled chicken. A guy could do worse.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007



My hubby loves the hot pepper jellies on peanut butter.


Ms P

On 14 Jul 2007 03:10:45 GMT, "Default User" >
wrote:

>Dave Smith wrote:
>
>
>> Oh yes. I love the stuff. We have it almost every day as a
>> canapé...... Triscuits with cream cheese and a dab of hot red pepper
>> jelly on top.
>
>My brother gave me some hot pepper jelly he made from chiles he grew. I
>have jalapeno and habenero. Tasty, and not super hot.
>
Can you get his recipe to post? In a fit of cleaning and organizing
all of my pocket folders filled with recipes disappeared a couple of
years ago. I can piece what I did together from recipes on the net,
but I'd appreciate a single good one to go by.
--

History is a vast early warning system
Norman Cousins

cybercat wrote:
> I posted about this before. Someone gave us some Harry and David's red
> pepper jelly in a gift basket and I had never had it before. I ate it as a
> condiment for braised pork, kind of on the side, just dipping a bite in at a
> time.
>
> H&D's is great but too expensive for everyday! So I looked at Kroger and
> found one lone brand, an English brand, that is not only sweet but quite
> spicy hot! I had a little with pork again, then made spicy thai noodles and
> pork and vegetables and stirred a bit into my bowl. It added heat and
> sweetness, very nice.
>
> I can't see this jelly with anything but meat right now, but there may be
> other uses. It's really good, and something different.
>
>
>

It's good on cream cheese with crackers.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

On Fri, 13 Jul 2007 22:56:53 -0500, Melba's Jammin'
> wrote:

>Stir to loosen it up, then pour it over a block of cream cheese and
>serve with crackers.

Someone at work always brings two blocks of cream cheese -- one
covered with red pepper jelly and the other covered with green pepper
jelly -- to school for Christmas snacks. They look very cheerful and
festive side by side.

Tara

On Fri, 13 Jul 2007 19:42:24 -0400, "cybercat" >
wrote:

>I posted about this before. Someone gave us some Harry and David's red
>pepper jelly in a gift basket and I had never had it before. I ate it as a
>condiment for braised pork, kind of on the side, just dipping a bite in at a
>time.
>
>H&D's is great but too expensive for everyday! So I looked at Kroger and
>found one lone brand, an English brand, that is not only sweet but quite
>spicy hot! I had a little with pork again, then made spicy thai noodles and
>pork and vegetables and stirred a bit into my bowl. It added heat and
>sweetness, very nice.
>
>I can't see this jelly with anything but meat right now, but there may be
>other uses. It's really good, and something different.

there are lots of recipes for tabasco jelly out there. apparently it
can be done without the boiling water bath and all that. it is
expensive in the stores. i have a recipe i made maybe 20 years ago.

your pal,
blake

I like this jelly with lamb and other meats.

Mint Habanero Jelly

1 cup finely chopped fresh spearmint leaves
1/4 tsp red pepper flakes
1-3/4 cups cold water
3-1/2 cups granulated sugar
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 to 3 teaspoons Sontava Habanero Hot Sauce (to taste)***
4 drops green food coloring
1 (3-oz) pouch liquid pectin

Makes 5-cups of jelly

*** Or add your own favorite hot sauce, but since they differ so much
in heat, you'll have figure the amount or add to taste.

Combine chopped mint leaves, pepper flakes and water. Bring to a boil,
remove from heat, let stand 15-minutes.

Strain mixture to remove mint leaves and pepper flakes. Squeeze mint
leaves to remove all liquid.

Add liquid to 3-qt saucepan along with sugar,
vinegar, lemon juice, hot sauce, food coloring.

Bring to a rolling boil, stirring constantly.

Add 3-oz pouch of liquid pectin.

Return to a rolling boil for 1-minute.

Ladle into jars and allow to cool.


Rusty - Sacramento, CA

In article >,
(Phil Evans) wrote:

> snip>
> Immediately ladle jelly into hot, sterilized half-pint canning jars,
> leaving 1/4-inch headspace. If using the hot red peppers, put one in
> each jar before filling jar. Wipe jar rims and adjust lids. Process
> in the BWb for 5 minutes (basic canning procedures here). end snip>
>
> canning newbie, what is BWb?


BWB - rec.food.preserving shorthand for boiling water bath, the
processing method for shelf storage of high-acid food products.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
blake murphy > wrote:

> there are lots of recipes for tabasco jelly out there. apparently it
> can be done without the boiling water bath and all that. it is
> expensive in the stores. i have a recipe i made maybe 20 years ago.
>
> your pal,
> blake

Current recommendations are to process the jars, Blake. I use
conservative canning practices as presented by the folks at the National
Center for Home Food Preservation at the U of GA
http://www.uga.edu/nchfp and my own U of MN extension services.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Sun, 15 Jul 2007 07:13:04 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> there are lots of recipes for tabasco jelly out there. apparently it
>> can be done without the boiling water bath and all that. it is
>> expensive in the stores. i have a recipe i made maybe 20 years ago.
>>
>> your pal,
>> blake
>
>Current recommendations are to process the jars, Blake. I use
>conservative canning practices as presented by the folks at the National
>Center for Home Food Preservation at the U of GA
>http://www.uga.edu/nchfp and my own U of MN extension services.

i would keep the jelly refrigerated even when unopened.

here's the recipe, from hank burchard, who usually wrote about fishing
and hunting and other outdoors stuff at *the washington post*:

....it's simple to make and is splendid on toast; on a cracker, or
better yet a bagel, with cream cheese; with game or other meats
(especially in place of *ugh* mint jelly with lamb); and in many
sauces. it makes the white meat of a roast turkey edible, and has
disturbing implications for the PB&J sandwich.

because the essence of tabasco sauce lies not in its fire but in its
fruity flavors and aroma, this recipe will fall flat if other pepper
sauces are substituted.

4 cups apple cider (or juice)

1 cup cranberry cocktail (for color)

2 to 4 ounces lime juice (the bottled stuff works fine)

7 cups sugar

1 package powdered fruit pectin

1 to 2 oz. of tabasco sauce according to taste (1 oz. is pretty hot; 2
oz is awful hot); use two oz. lime juice for each oz. of tabasco

yield: about 9 cups, which would be a lifetime supply except that just
about everyone will beg a jar to take home.

*

use 1-cup mason-type jelly jars with vacuum-seal lids. set the lids
to simmering in a saucepan. wash and scald the jars (or leave them in
the dishwasher).

use an eight-quart or larger pot, because when jelly boils, it foams
up with a vengeance. bring the apple cider, cranberry, lime juice and
pectin to a hard boil (can't be stirred down) and add the sugar.
watch closely and stir often as it works to a second hard boil. add
the tabasco as the second boil comes on; boil for one minute and
remove from stove.

put the pot in the sink as you line up jars on the counter, then skim
off the solidified foam that will have formed. pour the jelly into a
quart pyrex measuring cup and then into the jars, because if you try
to ladle it, or pour it from the pot, you'll make a mess and probably
burn the hell out of yourself. fill the jars to just below the rim
and put the lids on with kitchen tongs. add the screw caps and set
aside to jell.

store in a dark place. sunlight bleaches the lovely color from
tabasco, although that doesn't affect the taste. speaking of which,
while this jelly is delightful from the moment it sets it improves in
flavor for at least a year.

*

so it sounds like he wants you to be pretty careful with keeping
things close to sterile when you jar the stuff. i'd be interested in
your comments, though, especially a pointer to instructions to set up
a one-time boiling water bath if one were decide to be virtuous.

On Fri, 13 Jul 2007 19:42:24 -0400, "cybercat" >
wrote:

>I can't see this jelly with anything but meat right now, but there may be
>other uses. It's really good, and something different.

I wonder how it would taste on a chicken or turkey sandwich -- maybe
mix it with a bit of mayo first.

Tara

"Tara" > wrote
>
> I wonder how it would taste on a chicken or turkey sandwich -- maybe
> mix it with a bit of mayo first.

Ooo! White meat, especially. I don't like plain white meat
chicken or turkey so much, but love it on sandwiches with
other stuff. I think mayo on one side and pepper jelly on the
other!

In article >,
blake murphy > wrote:

> On Sun, 15 Jul 2007 07:13:04 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> there are lots of recipes for tabasco jelly out there. apparently it
> >> can be done without the boiling water bath and all that. it is
> >> expensive in the stores. i have a recipe i made maybe 20 years ago.
> >>
> >> your pal,
> >> blake
> >
> >Current recommendations are to process the jars, Blake. I use
> >conservative canning practices as presented by the folks at the National
> >Center for Home Food Preservation at the U of GA
> >http://www.uga.edu/nchfp and my own U of MN extension services.
>
> i would keep the jelly refrigerated even when unopened.
>
> here's the recipe, from hank burchard, who usually wrote about fishing
> and hunting and other outdoors stuff at *the washington post*:
>
> ...it's simple to make and is splendid on toast; on a cracker, or
> better yet a bagel, with cream cheese; with game or other meats
> (especially in place of *ugh* mint jelly with lamb); and in many
> sauces. it makes the white meat of a roast turkey edible, and has
> disturbing implications for the PB&J sandwich.
>
> because the essence of tabasco sauce lies not in its fire but in its
> fruity flavors and aroma, this recipe will fall flat if other pepper
> sauces are substituted.
>
> 4 cups apple cider (or juice)
>
> 1 cup cranberry cocktail (for color)
>
> 2 to 4 ounces lime juice (the bottled stuff works fine)
>
> 7 cups sugar
>
> 1 package powdered fruit pectin
>
> 1 to 2 oz. of tabasco sauce according to taste (1 oz. is pretty hot; 2
> oz is awful hot); use two oz. lime juice for each oz. of tabasco
>
> yield: about 9 cups, which would be a lifetime supply except that just
> about everyone will beg a jar to take home.
>
> *
>
> use 1-cup mason-type jelly jars with vacuum-seal lids. set the lids
> to simmering in a saucepan. wash and scald the jars (or leave them in
> the dishwasher).
>
> use an eight-quart or larger pot, because when jelly boils, it foams
> up with a vengeance. bring the apple cider, cranberry, lime juice and
> pectin to a hard boil (can't be stirred down) and add the sugar.
> watch closely and stir often as it works to a second hard boil. add
> the tabasco as the second boil comes on; boil for one minute and
> remove from stove.
>
> put the pot in the sink as you line up jars on the counter, then skim
> off the solidified foam that will have formed. pour the jelly into a
> quart pyrex measuring cup and then into the jars, because if you try
> to ladle it, or pour it from the pot, you'll make a mess and probably
> burn the hell out of yourself. fill the jars to just below the rim
> and put the lids on with kitchen tongs. add the screw caps and set
> aside to jell.
>
> store in a dark place. sunlight bleaches the lovely color from
> tabasco, although that doesn't affect the taste. speaking of which,
> while this jelly is delightful from the moment it sets it improves in
> flavor for at least a year.
>
> *
>
> so it sounds like he wants you to be pretty careful with keeping
> things close to sterile when you jar the stuff. i'd be interested in
> your comments, though, especially a pointer to instructions to set up
> a one-time boiling water bath if one were decide to be virtuous.

Could be worse. :-) I like the part about letting it stand while you
line up your jars, then removing the foam (sometimes referred to as the
cook's treat). Pay attention to the size of your cooking pot -- that's
5 cups of juice plus sugar -- it needs room to boil hard. I like that
he's got you transferring stuff from pan to pitcher for pouring -- I do
that with my jams -- I can pour jelly nicely from my cooking pot (a
6-quart stainless steel pressure pan) with spilling (98% of the time);
jam's got stuff in it and it'll splash or plop into the jar -- a canning
funnel is a must for jam and most everything else, IMNSHO.

Boiling water bath: Large pot, deep enough to hold your jars + an inch
of water above the jar + an inch or two for boiling room. I've several
kettles that will do the job. The one I am mostly using is a Revere
Ware (I think -- might be Farber) pot that's maybe 15" high. I can put
7 regular-mouth jars in it on one level. If I have more than that, I
put a rack on top of the jars before putting more jars in. Stacking
doesn't give me as much bubbling room as it should but I do it anyway
(the truth is out).

IF YOU COOK YOUR EMPTY JARS FOR 10 minutes, you need only process the
filled and closed jars of *jelly* for 5 minutes . *If you just wash
them and keep them hot, process for 10 minutes.* Poke around the NCHFP
site: www.uga.edu/nchfp for more information than you need to know.
You do need the right jars and lids; you do NOT need a $20 canner.
Personally, I believe there are only two *must haves*: a jar lifter
(special tongs for putting the filled jars into the water and for taking
them out) and a canning funnel.

For jelly, fill the jars 1/4 - 1/8" from the top. Wipe the rim with a
damp towel and put the hot (because it's been sitting in the hot water
that you cooked your jars in after you removed the jars) lid on the jar
and screw the ring on only fingertip tight. Air Force rules for
tightening a screw do NOT apply here.

Confused yet? It really isn't rocket science, but if you're going to
make that lifetime supply, you might as well do it right.

Actually, dear heart, if you get a package of pectin and follow the
directions on the leaflet within, you'll be good. I don't know if the
leaflets still tell you you can just invert the jars for x minutes
instead of processing. Process.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Sun, 15 Jul 2007 16:34:12 GMT, blake murphy >
wrote:

>...it's simple to make and is splendid on toast; on a cracker, or
>better yet a bagel, with cream cheese; with game or other meats
>(especially in place of *ugh* mint jelly with lamb); and in many
>sauces. it makes the white meat of a roast turkey edible, and has
>disturbing implications for the PB&J sandwich.
>
>because the essence of tabasco sauce lies not in its fire but in its
>fruity flavors and aroma, this recipe will fall flat if other pepper
>sauces are substituted.
>
>4 cups apple cider (or juice)
>
>1 cup cranberry cocktail (for color)
>
>2 to 4 ounces lime juice (the bottled stuff works fine)
>
>7 cups sugar
>
>1 package powdered fruit pectin
>
>1 to 2 oz. of tabasco sauce according to taste (1 oz. is pretty hot; 2
>oz is awful hot); use two oz. lime juice for each oz. of tabasco
>
>yield: about 9 cups, which would be a lifetime supply except that just
>about everyone will beg a jar to take home.

Try it using Chardonnay instead of the apple cider. Oy.

Jo Anne

On Sun, 15 Jul 2007 13:27:40 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
<snip>
>>
>> so it sounds like he wants you to be pretty careful with keeping
>> things close to sterile when you jar the stuff. i'd be interested in
>> your comments, though, especially a pointer to instructions to set up
>> a one-time boiling water bath if one were decide to be virtuous.
>
>Boiling water bath: Large pot, deep enough to hold your jars + an inch
>of water above the jar + an inch or two for boiling room. I've several
>kettles that will do the job. The one I am mostly using is a Revere
>Ware (I think -- might be Farber) pot that's maybe 15" high. I can put
>7 regular-mouth jars in it on one level. If I have more than that, I
>put a rack on top of the jars before putting more jars in. Stacking
>doesn't give me as much bubbling room as it should but I do it anyway
>(the truth is out).
>

it doesn't matter if the jars rest directly on the bottom of the pan?
i.e., without a rack of some kind?

your pal,
blake

On Mon, 16 Jul 2007 16:34:56 GMT, blake murphy >
wrote:
>
>it doesn't matter if the jars rest directly on the bottom of the pan?
>i.e., without a rack of some kind?
>
Look here...
http://www.ext.vt.edu/pubs/foods/348-594/348-594.html
http://www.bellaonline.com/articles/art2816.asp


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article >,
blake murphy > wrote:

> On Sun, 15 Jul 2007 13:27:40 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:

> >7 regular-mouth jars in it on one level. If I have more than that, I
> >put a rack on top of the jars before putting more jars in. Stacking
> >doesn't give me as much bubbling room as it should but I do it anyway
> >(the truth is out).

>
> it doesn't matter if the jars rest directly on the bottom of the pan?
> i.e., without a rack of some kind?
>
> your pal,
> blake

<cough> Rack is called for. I mostly (95% of the time) don't. Don't
tell anybody, though. You can put a washcloth on the bottom of the pan
to keep the jars from bouncing on the bottom of the water bath, or you
can jerry-rig a rack by tying jar *rings* together with twist-ties.
zxcvbob suggests the former and the latter is a pretty well-known trick
amongst experienced preservers--nothing new in that one. If I hadn't
lost my rack for my big stockpot, I'd put it on the bottom and use it,
too. Can't find the dang thing -- am wondering if it fell between the
back of the stove and the wall. Don't feel like moving the stove to
find out. Could have Rob cut up another cake rack for me, I suppose.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Melba's Jammin' > wrote:

> that with my jams -- I can pour jelly nicely from my cooking pot (a
> 6-quart stainless steel pressure pan) with spilling (98% of the time);

Whoops - make that *without spilling*.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Mon, 16 Jul 2007 14:59:42 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Sun, 15 Jul 2007 13:27:40 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > blake murphy > wrote:
>
>> >7 regular-mouth jars in it on one level. If I have more than that, I
>> >put a rack on top of the jars before putting more jars in. Stacking
>> >doesn't give me as much bubbling room as it should but I do it anyway
>> >(the truth is out).
>
>>
>> it doesn't matter if the jars rest directly on the bottom of the pan?
>> i.e., without a rack of some kind?
>>
>> your pal,
>> blake
>
><cough> Rack is called for. I mostly (95% of the time) don't. Don't
>tell anybody, though. You can put a washcloth on the bottom of the pan
>to keep the jars from bouncing on the bottom of the water bath, or you
>can jerry-rig a rack by tying jar *rings* together with twist-ties.
>zxcvbob suggests the former and the latter is a pretty well-known trick
>amongst experienced preservers--nothing new in that one. If I hadn't
>lost my rack for my big stockpot, I'd put it on the bottom and use it,
>too. Can't find the dang thing -- am wondering if it fell between the
>back of the stove and the wall. Don't feel like moving the stove to
>find out. Could have Rob cut up another cake rack for me, I suppose.

noted.

your pal,
blake

"cybercat" > wrote in message
.. .
>I posted about this before. Someone gave us some Harry and David's red
>pepper jelly in a gift basket (clipped) I can't see this jelly with
>anything but meat right now, but there may be other uses. It's really good,
>and something different.
We like other kinds of flavorsome homemade sweet preserves, warmed up and
poured over ice cream. With the chiles, I bet that'd be a real kicker! I'm
gonna try it right now...
Had some Raspberry Chipotle Sauce (pretty spicy!) from Old Mesilla Chile
Co. (local co.). Hot damn, that's good!
It's good too over cottage cheese.
Edrena, takin' a walk on the wild side

"The Joneses" > wrote
> We like other kinds of flavorsome homemade sweet preserves, warmed up and
> poured over ice cream. With the chiles, I bet that'd be a real kicker! I'm
> gonna try it right now...
> Had some Raspberry Chipotle Sauce (pretty spicy!) from Old Mesilla Chile
> Co. (local co.). Hot damn, that's good!
> It's good too over cottage cheese.
> Edrena, takin' a walk on the wild side
>

I don't eat ice cream often, (I like it a little too much!) but I eat
cottage
cheese all the time. I have put a little grape jelly in my cottage cheese
when I didn't have fruit. (Last night I had blueberries, my very favorite.)

Seems I have missed out on the jellies, jams, and preserves! I will have
to look for more unique flavors.



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
blake murphy > wrote:
> there are lots of recipes for tabasco jelly out there. apparently it
> can be done without the boiling water bath and all that. it is
> expensive in the stores. i have a recipe i made maybe 20 years ago.
>
> your pal,
> blake

Hey, Blake, I made the recipe you posted. I used cherry juice instead
of cranberry cocktail, though. Sneaky heat. One ounce of Tabasco.
Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Thu, 19 Jul 2007 23:05:28 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>> there are lots of recipes for tabasco jelly out there. apparently it
>> can be done without the boiling water bath and all that. it is
>> expensive in the stores. i have a recipe i made maybe 20 years ago.
>>
>> your pal,
>> blake
>
>Hey, Blake, I made the recipe you posted. I used cherry juice instead
>of cranberry cocktail, though. Sneaky heat. One ounce of Tabasco.
>Thanks.

o.k., now i'm jealous. is there a fair category you can shoehorn it
into?

your pal,
blake

In article >,
blake murphy > wrote:

> On Thu, 19 Jul 2007 23:05:28 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >> there are lots of recipes for tabasco jelly out there. apparently it
> >> can be done without the boiling water bath and all that. it is
> >> expensive in the stores. i have a recipe i made maybe 20 years ago.
> >>
> >> your pal,
> >> blake
> >
> >Hey, Blake, I made the recipe you posted. I used cherry juice instead
> >of cranberry cocktail, though. Sneaky heat. One ounce of Tabasco.
> >Thanks.
>
> o.k., now i'm jealous. is there a fair category you can shoehorn it
> into?
>
> your pal,
> blake

You bet. Pepper Jelly. I've won that lot before but not recently.
We'll see how it does. I've already got the entry jars identified. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Fri, 20 Jul 2007 18:31:02 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Thu, 19 Jul 2007 23:05:28 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > blake murphy > wrote:
>> >> there are lots of recipes for tabasco jelly out there. apparently it
>> >> can be done without the boiling water bath and all that. it is
>> >> expensive in the stores. i have a recipe i made maybe 20 years ago.
>> >>
>> >> your pal,
>> >> blake
>> >
>> >Hey, Blake, I made the recipe you posted. I used cherry juice instead
>> >of cranberry cocktail, though. Sneaky heat. One ounce of Tabasco.
>> >Thanks.
>>
>> o.k., now i'm jealous. is there a fair category you can shoehorn it
>> into?
>>
>> your pal,
>> blake
>
>You bet. Pepper Jelly. I've won that lot before but not recently.
>We'll see how it does. I've already got the entry jars identified. :-)

barb moves in for the kill! let me know if you need additional help
with quality assurance.

your pal,
blake