ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
erries.).
Make sure your canning equipment is scrupulously clean, and
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
ot.
Pour into prepared canning jars, leaving about 1\" for
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
f a large stockpot or canning kettle and fill halfway with
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars and beat until just combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Form cheese into a ball using hand protection (Saran wrap, wax paper, etc).
Optional- just before serving, roll in additional chocolate chips or nuts of your choice.
Serve with graham crackers.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
f the bowl, making a ball shape, cover bowl, and refrigerate
Mix all ingredients together and form ball.
Roll ball with remaining 1/2 nuts.
With a pencil or crayon, mark styrofoam ball into 8 equal sections.
Along these lines, insert whole cloves to outline the sections.
Cover one section at a time with white glue, then sprinkle with one of the spices until styrofoam is completely covered.
Alternate sections of whole and ground spices.
Let the ball dry, then decorate with a sprig of holly or pine.
Make a loop of the ribbon and pin it to the ball so it can be hung.
rap around cheese, forming a ball; refrigerate until set, at least
Mix ingredients well.
Roll into ball. Put reserved nuts on waxed paper. Roll ball over nuts until covered.
Stir cream cheese until smooth and add grated cheese;
stir in drained pineapple, red peppers, onions, seasonings and 1 cup of the nuts.
Turn out onto a sheet of plastic wrap and shape into a ball.
Refrigerate several hours or overnight.
Roll ball in remaining 1 cup of nuts to coat.
Thin the preserves slightly with a tablespoon of water and stir well.
Pour preserves over the cheese ball and serve with your favorite crackers.
Make sure cream cheese is room temperature or it is a pain to mix.
Finely chop beef and green onions.
Mix cream cheese, pimento spread, 1 cup of the cheddar, beef and onion well.
Roll into ball(s).
Roll ball(s) in remaining cheddar (If you're making more than one ball you will probably need more cheese.
Refrigerate (The longer it refrigerates the better the flavors come together, but is good right away too.).
Mix all together.
Form in ball.
Use 1/2 pecans to roll ball in.
Chill.
Combine all ingredients in a bowl.
Chill until firm.
Roll into ball.
Roll ball in 1 cup of pecans.
Mix ingredients together and shape into a ball.
Roll ball in nuts.
Refrigerate.