|The American Gothic Cookbook|
|by Joan Liffring-Zug Bourret|
This spiral-bound index card size book contains dozens of recipes from the artist Grant Wood, his family, friends, fans and famous colleagues.
1 - 10 of 139 for hot pepper jelly
Seed and grind peppers; keep juice ... from heat and cool 5 minutes. Add certo, stirring while adding, and pour into sterilized jars. Makes 7 1/2 pints.
Wash glasses in hot soapy water and ... Puree chilies and peppers. In a ... pectin. Spoon into jelly jars. Cover at ... refrigerate. Makes about 8 (1/2 pint) jars.
Place sugar in ... seeded and chopped hot and bell peppers in blender with ... sterilized jars and seal. Makes 8 cups. Serve with cream cheese on crackers.
Grind peppers on fine blade ... minutes. Add pectin and boil 1 minute longer. Remove from heat and let set 5 minutes. Put into hot, sterilized jars and seal.
Blend peppers and vinegar in ... bowl through colander and add red or green food coloring. Stir well and seal in hot sterilized jars. Yield: 6 half pints.
Remove seeds, grind peppers in food processor. ... seal with paraffin. IMPORTANT: Wear rubber gloves when handling hot peppers and watch out for your eyes.
Stir jelly in a small ... smooth. Stir in peppers and vinegar. Pour into 3 hot, clean, 6 ... and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.
Grind peppers. Boil all ... together 5 minutes. Take from heat and cool 10 minutes. Add Certo. Mix and then put in jars; seal. Makes six 1/2 pint jars of jelly.
Clean peppers, discarding seeds. ... to jell and prevents peppers from floating to top. Pour into hot jelly jars and seal with lids. Makes 8 half pints.
In a large ... or glass) place peppers, sugar and ... slightly and boil 1 minute. Remove from heat and pour into sterilized 1/2 pint jars, seal while hot.
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