Chocolate Raspberry Sauce
This sauce also makes a wonderful gift. The only problem I had was the smell was so incredible in the kitchen while it was boiling I hated to put it all into jars!
This recipe is slightly modified from Ball Complete Book of Home Preserving. The yield is about 8 half-pint jars.
1/2 cup unsweetened cocoa powder
5 cups crushed raspberries ( I used frozen and let them boil off the water)
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar or Splenda
Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil.
Monday, November 29, 2010
Saturday, November 27, 2010
Canned Apple Pie Filling

Saturday, November 20, 2010
Firecracker Carrots
Bob and I did these tonight in a water bath. The recipe didn't call for processing but we wanted to see if they'd heat up even more over time. Made 5 pints.

Can't wait to taste them...........here's Alton Brown's recipe for them from the Food Network site:
Chicken Soup Base

This base can go Mexican, Italian or New England even.
The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.
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