Jerky and Canning Recipies

Apple Peal Jelly

I make and can apple sauce every year. Normally enough for about 2 dozen jars. This leaves a TON of peels and cores that just get thrown away. Not anymore. I had read a blog about apple peel jelly. The recipe was a bit vague so I played with it and I have to admit. It was delish, even better, it was great on toast points with some triple creme brie. Absolutely decadent.

Apple Peel Jelly Recipe
 
Ingredients
  • Apple Peels and Cores
  • 5-8 Cups Water
  • 2 Box Pectin
  • 1 tbs cinnamon
  • 5 Cups Sugar
Instructions
  1. Add peels and cores to a stockpot. Add in water.
  2. Bring to a boil and then reduce to a simmer for 30 minutes.
  3. Strain the liquid through cheese cloth or a NEW pair of knee highs (works better than cheese cloth)
  4. Let the juice sit overnight to reduce sediment. Strain it again.
  5. Put it back in the stockpot. Gradually stir in pectin.
  6. Bring mixture to a rolling boil for one minute.DO NOT OVER BOIL OR IT WILL NOT SET
  7. Add in 5 cups of sugar.
  8. Return to a rolling boil for one more minute
  9. Skim foam and place in hot, sterile, ½ pint jelly jars.
  10. Process in a water bath  for 10 minutes.

 

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Canning Soup Stock


Ingredients: 

One Turkey carcuss with most of the meat removed. 
One large onion cut into 4 quarters
3-5 carrots, chopped into quarters
3 cloves crushed garlic
1 tbs salt
1.4 gallon water

Proceedure:

Put the water in a pot over low heat. Get yourself a NEW knee high. Place all of the above ingredients inside of it, tie off the end and place it in the water. Cover and let simmer all day stirring occasionally. I normally let mine go about 8 hours. You can do this is a crock pot as well, if you dont want to take up to much space on the stove. Strain out any large chunks that might have escaped for a nice clear stock.  Prepare canning jars and can at 11lbs pressure for 30 minutes.  I have also made this with fish bones for a nice fish stock. Just change out the turkey bones for fish bones. I used a small form of tuna my brother caught in Hawaii.

Peach BBQ Sauce

  • 1/2 bushel of peaches
  • 2 cups sugar (this varies to taste you may need more if your peaches arent that sweet)
  • 3 cans of tomato paste
  • 4 tbs garlic powder
  • 4tbs onion powder
  • 1/2 cup soy sauce
  • 1/2 cup molasses
  • 1/4 cup cider vinegar
  • 2 cups ketchup
  • 1/4 cup lemon juice ( vary amount dependent on the tang you prefer)
  • 1/8 cup spicy mustard
  • 1 tbs paprika
 Cut peaches in half and remove the pit, Blanch the peaches and remove the skin. Cook with 2 cups water until dessicated. Puree peaches and bring to a boil. Reduce to a simmer and let reduce until it cooks down an 1" on the side of the pot. Bring back to a boil and add in the remaining ingredients. Reduce and let simmer 15 minutes to combine flavors. Hot pack it into prepared canning jars. Process in a water bath 40 minutes.

Sweet Onion & Fennel Relish
From The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard
Yield: 6 cups




1 large sweet onion, such as Spanish or Vidalia
1 fennel bulb
1 sweet red pepper, sliced into thin strips
2 1/2 tsp pickling salt, divided
1 1/2 cups white wine vinegar
1/2 cup water
1/4 cup granulated sugar
6 small bay leaves
12 black peppercorns

1. Slice onion in half lengthwise, then in very thin slices crosswise to form half circles. Cut fennel bulb in half lengthwise and remove core; thinly slice crosswise to form half circles. Place onion, fennel, and pepper in a non-reactive bowl and sprinkle with 2 tsp salt. Toss and let stand for 4 hours. Rinse twice and drain thoroughly.
2. Combine vinegar, water, sugar, and 1/2 tsp salt in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables and return just to a boil, stirring constantly. Remove from heat.
3. Remove vegetables from liquid with a slotted spoon and pack into hot jars. Pour liquid over vegetables to within 1/2 inch  of rim (headspace). Add bay leaves and peppercorns.
4. Process 10 minutes for half-pint

 

Peach Habanero Jam

  • 1/2 bushel of peaches
  • 6 cups sugar
  • 3 tbs ground habanero pepper
  • pectin (packages vary. read the back and it will give you the amount)
  • Cut peaches in half and remove the pit, Blanch the peaches and remove the skin. Cook with 2 cups water until dessicated. Puree peaches and bring to a boil. Reduce to a simmer and let reduce until it cooks down an 1" on the side of the pot. Bring back to a boil, add sugar, habanero powder and pectin and stir until dissolved.  Hot pack it into prepared jelly canning jars. Process in a water bath 40 minutes.

Asian Dipping Suace

(great with chicken or grilled pork)

  • 2 lbs apricots pitted and halved
  • 1/2 cup soy sauce
  • 1" ginger 
  • 4 cloves garlic
  • 1 tsp 5 spice powder
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
Place all of the ingredients in a large saucepan over medium-high heat and bring up to a boil. Reduce the heat and cook at a simmer, until fruit has broken down and mixture has  thickened, about 25 minutes, stirring occasionally to keep from sticking to bottom of pan. (I use a blender to really make it smooth).   Hot pack it into prepared jelly canning jars. Process in a water bath 40 minutes.

Hot Pepper Jelly

Ingredients:

Yield:8cups
This is a great recipe, You an use any hot peppers you like.  I have used hot cherry and hot banana peppers.
  • 1 lb Holland orange pepper, chopped
  • 1 (6 ounce) onions, chopped
  • 2 cups vinegar
  • 7 habaneros, including seeds if you like heat
  • 1/2 teaspoon chili pepper flakes, ground fine (optional)
  • 7 cups sugar
  • 6 fluid ounces liquid pectin 

Directions:


  1. In a blender add 1 cup vinegar and peppers and onions.
  2. Blend till pureed.
  3. In a large pot add all except pectin.
  4. Bring to a rolling boil while stirring constantly.
  5. Rolling boil for 15 minutes.
  6. Stir in pectin.
  7. Bring to boil and stir for 1 more minute.
  8. Ladle into hot sterile jars leaving 1/4 inch head space.
  9. Adjust caps onto jars that rims are wiped clean of jelly.
  10. Process in a water canner for 10 minutes.
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this goes great with
HOT PEPPER JELLY GLAZED CHICKEN

Directions:


  1. In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
  2. POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
  3. In a large skillet, melt the butter over moderately high heat.
  4. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
  5. Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
  6. Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
  7. Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
  8. Taste test and season with salt and pepper, if needed.
  9. Transfer the chicken to plates and spoon onion sauce on top.








BEEF JERKY

Beef Jerky is one of my favorite snack foods. I make about 6 pounds of it every summer to bring on vacation. Normally I try different marinades every year. I prefer sliced beef to the pressed ground beef method of makeing jerky.

Bulgogi Jerky

2 LBS eye roast cut to 1/8" slices
1 apple
1 asian pear
1/4 cup soy sauce
1 packet jerky cure
1" ginger ground
4 cloves garlic

Put everything but the meat in a blender and blend smooth.  Pour over cut meat and let marinade for 48 hours. Place slices of marinaded meat on food dehydrator trays, do not overlap pieces. Dehydrate 10-15 hours depending upon thickness of meat and humidity. Check every 5 hours, thinner pieces may need to be removed early or they will go from being jerky to meat chips.

Citrus Tequila Habenaro Jerky

Ingredients:

1. 1 C Patron Coffee Tequila .
2. 1 large or 2 small Jalapeno Pepper sliced into thin rounds
3. 2 tangerines, seeded and pureed skins and all.
4. 1 tbs dehydrated and ground habenaro pepper powder (i grow my own, dehydrate and grind them)
5. 4 lb round roast, partially frozen
6. 1/2 cup water
7. 2 tbs cilantro
8. 2 packet of jerky cure. 

Slice the roast into 1/8" slices. This is easier to do on a meat slicer, but can be done by hand and put into a zip lock bag. In a bowl mix the remaining ingredients. When combined as best they can be. Pour them over the meat. Let marinade in the refrigerator for 48 hours. Place slices of marinaded meat on food dehydrator trays, do not overlap pieces. Dehydrate 10-15 hours depending upon thickness of meat and humidity. Check every 5 hours, thinner pieces may need to be removed early or they will go from being jerky to meat chips.


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My Original Jerky Recipe

5 pound beef roast
1/4 cup soy sauce
2 tablespoon Worcestershire sauce
2 cloves garlic sliced thin
1 tsp cayenne pepper
1 teaspoon onion powder
1 tablespoon liquid hickory smoke
1 packet jerky cure

Slice the roast into 1/8" slices. This is easier to do on a meat slicer, but can be done by hand and put into a zip lock bag. In a bowl mix the remaining ingredients. When combined as best they can be. Pour them over the meat. Let marinade in the refrigerator for 48 hours. Place slices of marinaded meat on food dehydrator trays, do not overlap pieces. Dehydrate 10-15 hours depending upon thickness of meat and humidity. Check every 5 hours, thinner pieces may need to be removed early or they will go from being jerky to meat chips.
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Hawaiian Jerky 

1 pound lean meat, thinly sliced
1 teaspoon salt
1 teaspoon ground ginger
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 crushed garlic clove
1/4 cup pineapple juice
1/4 cup soy sauce

In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6 to 12 hours in the 'fridge, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator.
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