Variation: Use crunchy peanut butter in place of creamy.
Apples Freezing in Syrup
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg) (vitamin C tablets)
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using.
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.
APPLE PIE FILLING by Joyce Miskin
Mix together the following:
3/4 cup lemon juice (added later)
4 2 cup sugar
2 tsp. cinnamon
1 cup cornstarch
2 tsp. nutmeg
In large kettle put 10 cups of water plus 1 tsp. of salt. Heat. Then add the above mixture. Heat until thick, stirring often. Add lemon juice and stir. Peel and slice apples into quart canning jars, packing lightly. Pour filling over the apples, leaving 3/4 inch head space. Tighten lids firmly. Process in boiling water bath canner for 30 min.
Hint: I have found it best to leave the jars in the canner to cool down a bit before removing or the juice boils out of the jars.
RASPBERRY JAM by Fern Nelson
3 cups berries smashed
2 cups water
1 pkg raspberry Kool Aid
1 pkg pectin
Mix together. Bring to full boil. Add 6-8 cups sugar. Boil 5 minutes. Put in jars and seal.
MISKIN’S FAMOUS SALSA (If it doesn’t taste right, you didn’t make it right!)
20-24 cup chopped tomatoes (not too ripe are best, in fact on the green side for many is best)
(Depending on heat of pepper 8-12 would be mild, 12-16 med. and 14-20 hot)
Mix garlic cloves, onions, green peppers, tomatoes, and jalapeno peppers. I freeze the jalapeno and then cut off top and put in chopper to make it fine and it will reduce any irritation to fingers. Wear gloves if not frozen or cutting with knife. Add vinegar and salt, mix and boil, stirring every little bit to prevent scorching, until veggies are tender and sauce slightly thickened (40 minutes or more). Fill hot sterilized pint jars ½ inch from the top and seal. Cook in hot water bath for 20 minutes for pints and 25 minutes for quarts. Makes about 11-14 pints or 6-7quarts.
You can start cooking veggies and spices in vinegar and salt, then add tomatoes as you dice them, to reduce pounding the tomatoes into a sauce. Also a couple of tablespoons. of starch added at the very last can thicken, but one must beware the acidity and keep it high to preserve the salsa and resist botulism. Ideal tomatoes to use are Roma. I like to use about 2/3 to ¾ Roma and the rest being regular tomatoes, (Big Boy, etc)
Tomatoes can have skins on if not too ripe and you won’t notice it in salsa too much. (Lazy way if no one else is helping you, otherwise you need to scald and slip the skins which is best if 2 people are doing this.) Leaving skins on will increase pulp and keep it thick.
To make fresh salsa: 1. Use garlic powder rather than cloves. 2. Use Ripe tomatoes and don’t worry about Roma vs. regular as you won’t be cooking it. 3. Don’t add vinegar or starch. 4. Don’t add seeds from peppers. 5. Add Cilantro at your own risk (I hate the stuff). 6. I still recommend letting the salsa sit for several hours and stirring periodically to mix flavors.
Preheat oven to 200 degrees F. Halve each tomato crosswise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on cookie sheets. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.) Transfer the tomatoes to zipper-lock bags and freeze them. The tomatoes will last indefinitely.
½ cup brown sugar
Mix flour, baking. powder., salt, cinnamon in a small bowl; set aside. In pan over med. heat, melt butter. Remove from heat and stir in sugars, egg, and vanilla until smooth. Stir in flour mixture, apples (or blueberries) until thoroughly mixed. Spread into greased 8x8x2” pan. Sprinkle with 1Tbsp cinnamon and sugar. Bake at 350 for 30 min. or until browned.