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Spreads or Garnishes

Makes about 60 oz

1.5 quarts of a variety of hot peppers (red chile, jalapeno, super hot)
28 oz can of diced tomatoes
1/4 lb tomattilos
1/2 lb roma tomatoes
1/2 white onion
1/4 red onion
1 yellow pepper
2 green peppers
8 garlic cloves
splash of white vinegar
3 T lime juice
2 T olive oil
1 t salt

Preheat oven to broil.

Boil tomatillos for 5 minutes. Cool, quarter and place in blender. Chop white onion and 4 cloves garlic and add to blender. Blend until pureed. Remove and set aside.

Roast/broil large yellow and green peppers and roma tomatoes in a glass pan until skin is crispy. Allow to cool and remove skin. Add peppers, tomatoes, chopped red onion, remaining garlic, lime juice, and olive oil to food processor and run until chopped and smoothed, but not pureed.

Clean, derib, and deseed hot peppers while wearing gloves. Finely chop.

Add blender mix, food processor mix, and chopped hot peppers to large saucepan and bring to a simmer. Add can of diced tomotoes to pan with salt. Stew for about 2 hours or until reduced.

In the meantime, wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min. Bring a large pot of water to a boil; enough to cover highest jar by 1 inch.

Using tongs carefully remove each hot jar from the oven and fill with reduced salsa mixture. Using a funnel, fill to within 1/4 inch of the top. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 5-10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

 

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Makes about 48oz

8lbs of apples (about 20 depending on size) of any Fall variation, but this is what I usually choose:

  • 4 golden delicious
  • 4 red delicious
  • 12 granny smith

2 c apple cider
1 c apple cider vinegar
1/2 c water
3 c sugar
2 1/4 c packed light brown sugar
1 T cinnamon
2 tsp cloves
2 tsp nutmeg
zest of 1 lemon, juice of 1 lemon

Peel, core, chop apples. Using a medium to large pot, simmer apples in cider, vinegar, and water over medium heat til soft; about 30-45 minutes. Allow to cool a bit and then puree apple chunks and liquid in blender. Consistency should resemble apple sauce and no visible chunks should be visible.

Put the puree back into the pot and add sugar and remaining ingredients. Cook over medium to high heat for at least 1 hour but up to 2 hours to thicken to preference. Do not cover to allow evaporation to occur. Color should deepen over time. Candy thermometer should read 200-220 consistently. Adjust temperature as necessary. Stir regularly to prevent burning. Pot should remain covered towards the end of the thickening process because apple butter will pop and hiss like lava, creating a mess.

During the thickening process, Wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min.

Once the apple butter is ready to be removed from the heat, boil enough water to ultimately cover the jars in a new large pot. Using tongs carefully remove each hot jar from the oven. Using a funnel, fill to within 1/4 inch of the top with the apple butter. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

Store for up to 2 years.