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Monday, July 4, 2011

More Canning from Better Homes and Garden

I've done a couple of Better Homes and Gardens recipes today that looked interesting. I made a few adjustments to the acid since they seemed a bit short in that department. The results of the changes didn't effect the final product but gave me some peace of mind that they would be safe in the jar.

Here are the recipes. Remember these are adjusted from the magazine:

Tomato Pineapple Basil Jam
Tomato Pineapple Basil Jam 
(BHG Tomato Basil Jam)

2 1/2 pounds ripe tomatoes, peeled (diced to measure 3 1/2 cups)
1/4 cup lemon juice (I used 1/2 cup bottled lemon juice)
3 T. snipped fresh basil (I used pineapple basil)
3 cups sugar
Powdered pectin for lower sugar recipes (Ball low sugar/no sugar 3T. of flex batch) (Pomona Pectin 3 t. pectin 3 t. calcium water)

Seed, core and finely chop tomatoes. Measure 3 1/2 cups tomatoes and add to stainless steel saucepan. Bring to boil, stirring occasionally. Reduce heat. Simmer, covered for 10 minutes, stirring often. Stir in lemon juice and basil.  Add sugar and return bring to a  boil, stirring often. Add the pectin and return to a full rolling boil for one minute. Remove from heat and quickly skim off foam.

Ladle hot jam into hot sterilized half pint jars, leaving a 1/4 headspace. Wipe jar rims, add lids and rings. Process in water bath for 10 minutes at a full boil. Makes 5 half pint jars.




Mango-Rum Chutney

(BHG Papaya-Rum Chutney)


6 Mangos - diced
4 large cloves garlic, quartered (I minced them)

4 large fresh chili peppers (I used yellow peppers, seeded and chopped)
2 cups packed light brown sugar
1 1/2 cup cider vinegar (I used 1 3/4 cups)
1/2 cup light rum

Mango-Rum Chutney

Measure 6 cups of  mangos and put into a stainless steel pot. Add garlic, 1/2 cup chopped chili peppers to pot. Stir in brown sugar and vinegar. Bring mixture to a boil. Reduce heat. Stir in Rum. Boil gently, uncovered for 30 to 40 minutes or until mixture is desired consistency, stirring occasionally.

Ladle into hot, sterilized half-ping canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids and rings. Process filled jars in a water bath at a full boil for 10 minutes. Makes 5 half pints.