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Hot Pepper Butter
September 2, 2009
8:41 am
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CindyP
Hart, MI
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beeyourself said:

Suzanne said:

Oh and I've got a HUGE box of apples now, too.  I've still got apple sauce and apple butter from last year so I'm trying to decide what to do with these.  I'm thinking can some up for apple pies and cobblers etc, but I want to try something else too.  Time to peruse the Ball book…..


My brother's all time favorite pie is an applesauce pie…try one sometime!


Just use applesauce instead of cut up apples?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 2, 2009
8:48 am
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beeyourself
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Yes - you just use plain old applesauce.  Mom makes them with the chunky kind - and the smooth.  You can also make hand pies with applesauce.  My brother just loves it when she does this - he'll eat a whole pie!

September 2, 2009
12:53 pm
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Pete
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Suzanne said:

Oh and I've got a HUGE box of apples now, too.  I've still got apple sauce and apple butter from last year so I'm trying to decide what to do with these.  I'm thinking can some up for apple pies and cobblers etc, but I want to try something else too.  Time to peruse the Ball book…..


Mincemeat!  We love it!!  Noticed several enticing recipes in the Ball book...

Oh, and about the peaches - our peach jam is from previously frozen peaches left over from (I couldn't believe it) two years ago!  Same with some of the tomatoes that were made into jam.  So, as a last resort, I'd suggest throwing them into the freezer (processed, but with no sugar added) in amounts suitable for making into jam later in the year.  Being premeasured, you can throw them right into the pot without thawing, if you need to do that.

I had serious reservations about doing preserves/jam from the tomatoes, since they still had their peels on them, but most of them disappeared in the cooking process, and I am sure they added pectin to the mix!

Just a thought to do something with them in such a way that they can be used later.  I already have peppers in the freezer with which to do just that.

Anulos qui animum ostendunt omnes gestemus!

September 2, 2009
1:12 pm
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Suzanne McMinn
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That's a good idea!  I've got so much coming in every day, I've got to think of some new and different ways to use stuff.

Clover made me do it.

September 5, 2009
10:32 am
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Pete
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One more update on the pepper butter.  When opening one of the sealed jars, we found it to be just about the perfect  consistency, so when doing this again, I WILL be using the stated amount of clearjel after all.  I have no explanation for why the leftover almost a cup got so thick.  Maybe I didn't get it into the refrig fast enough, or cooling it unsealed did something.  Who knows!  But, the sealed jar full is still about right after refrigeration...

(Are we having fun yet??  Smiley Rabbit)

Anulos qui animum ostendunt omnes gestemus!

September 5, 2009
10:51 am
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CindyP
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I finally remembered to give Mom some of this last night..........she's excited about the things she can use it for!!  She was heading home to make a cheeseburger!!  So I have a feeling another batch is in store later this winter  (using the frozen peppers I just don't have time to process into anything right now)!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 7, 2009
7:52 am
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CindyP
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Used this as part of my sauce in potato salad yesterday!!  Yum!!  perfect little zing to the salad!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 7, 2009
9:21 am
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Pete
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Oh, that would be lovely!  It's also wonderful on a cheese sandwich - especially if that sandwich is a leftover biscuit, from Quick Mix, of course, using home ground whole wheat flour...

Anulos qui animum ostendunt omnes gestemus!

September 7, 2009
9:49 am
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wvhomecanner
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It is also great on ham - try mixed with a little honey and use as a glaze.

dede

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September 7, 2009
9:51 am
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Dinner last night was a balogna sandwich with sweet onion, mayo and pepper butter.  (I was busy canning and making cheese) I make a version of the pepper butter that uses half onions and half hot peppers -- that's enough zing for me.  It just sneaks up on you.  I added it to a container of store-bought potato salad and it actually made it edible!

September 12, 2009
12:56 am
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kathy
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HelloDede, quick question about pepper butter. Have you ever replaced any of the sugar in recipe with honey? Do you think it would work? Also, have you made it with regular vinegar vs apple cider? Does it make a big difference in taste? Oh, by the way, your relish is the BEST I have ever eaten, much less made. Deeeelicious! Thanks.

September 12, 2009
6:23 am
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wvhomecanner
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kathy said:

HelloDede, quick question about pepper butter. Have you ever replaced any of the sugar in recipe with honey? Do you think it would work? Also, have you made it with regular vinegar vs apple cider? Does it make a big difference in taste? Oh, by the way, your relish is the BEST I have ever eaten, much less made. Deeeelicious! Thanks.


Oh thanks and so glad you like the relish!

I have not replaced any of the sugar with honey because honey is just darn expensive but I do not see why you couldn't if you have access to some that you are willing to use. I think I would mix a little extra Clearjel/water to have in case a little more thickener is needed.

I can't say for SURE but I bet that I have used white vinegar when I might have run out of cider vinegar when making this. I personally prefer cider vinegar for the additional flavor note it gives but white has it's place too LOL. I don't think the taste would be hugely affected. Let us know how yours turns out?

Dede

If common sense were truly common, wouldn't there be more evidence of it?

September 13, 2009
12:52 pm
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kathy
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HelloI think the cider vinegar made a subtle difference, the honey made a huge difference. It wasn't very spicy as my banana peppers were mild, but I added a dash of dried ancho powder, which clouded the color some. Taste good with the honey in it, but the original is my favorite of the three varitions I tried. Have you made honey mustard salad dressing out of it yet? It's so so good. Thanks again for a really great recipe. I know everyone will love it at Christmas.

September 13, 2009
3:17 pm
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wvhomecanner
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Sounds great and no I haven't made dressing from any yet as mine is usually pretty hot. My favorite mustard ever is a honey mustard from Thistledew Farms in Proctor WV - it has horseradish in it and the consistency is similar to pepper butter. Well, more pourable though. It is REALLY good and I would love to come up with something close to it.

Anyway, do you have a recipe for making the dressing or do you wing it?

dede

If common sense were truly common, wouldn't there be more evidence of it?

September 14, 2009
1:41 am
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kathy
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HelloJust winged it the other night, to put on tossed green salad for supper. I wrote down the amounts though.

1 cup pepper butter,

 a bit more than 1 cup mayo ( I used the olive oil kind),

1 tsp. salt, 1/2 tsp. black pepper,

 about 1/3 cup of honey.

I mixed everything together and then thinned it with a bit of warm water. Would be really good for potato salad too.

May I ask while I'm here, do you have a good dill pickle recipe? I have tried the ones in the BBB and a pkg. mix but they are so salty. Thanks

September 14, 2009
7:22 am
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CindyP
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See?  It's just so versatile!!!!  I've found myself using it anywhere I would normal yellow mustard......it adds a special zing to anything you use it in!!  Mom has went through 3 (8 oz) jars already.......I'm going to have to make more for the Christmas gifts!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 14, 2009
8:22 am
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Suzanne McMinn
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I've got peppers set aside to make more hot pepper butter this week.  I realized I hadn't made enough!  I used it the other night as a flavor base for rice!  It was great!

Clover made me do it.

September 14, 2009
8:41 am
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wvhomecanner
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kathy said:

May I ask while I'm here, do you have a good dill pickle recipe? I have tried the ones in the BBB and a pkg. mix but they are so salty. Thanks


The dressing sounds good!

I have been in pursuit of a great canned dill pickle for years ....

Have made many, given away or dumped most or made relish from them :(

I am not thrilled with limed pickles and I know that I need to try a few fermented recipes.

At this point, I love the Claussen type refrigerator pickles a LOT so several weeks ago I canned some using calcium chloride and processed in the low temp pasteurization bath so we'll see!

I confess that I already opened a pint - great texture/crunchy, may need more vinegar in the brine, but will decide when I open another jar in the next month or so.

I REALLY love the Hickory House version of these frig pickles especially.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

September 14, 2009
2:23 pm
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kathy
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HelloLet us know Dede if the last ones you made turn out well. When I first starting canning, I tried to brine some pickles, it was really disgusting. I ended up throwing them out. Would've been great to have an experienced canner to ask as I went along. My cucumbers are really over for the season here, but it'll be nice to have one for next spring.

Could I ask you some of the canning sites you go to? I've googled pressure canner recipes and a couple of things like that, but most, that I've been to, have limited recipes (This site is waaaay better.)  

Didn't the addition to rice sound great? Wouldn't have thought of that one in a million years.

It stopped raining, hooray. Everybody have a great afternoon.  

September 19, 2009
12:22 pm
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Suzanne McMinn
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I (finally) got around to making the hot pepper butter again that I've been planning to do for a week or more.  (I had the peppers in the fridge.)  These were mostly red peppers, so the color came out totally different from my last batch–very pretty pumpkin-ish color.  Very spicy, too, as there were more hot peppers in this batch than my last one.  I still added a little extra cayenne pepper, though!

I only used 4 cups sugar this time and I like that better.  Still sweet, but not too much.  (I used 5 cups last time.)

Clover made me do it.

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