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This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

  • 12 green bell  peppers
  • 12 red bell peppers
  • 12 onions
  • 12 green tomatoes
  • 15-20 Habanero peppers
  • 3 Tablespoons salt
  • 3 cups sugar
  • 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.


We adore this stuff. I did significantly lower the sugar from the original recipe so if you want a sweeter butter, use an extra cup of sugar.

3 quarts unsweetened applesauce
2 cups white sugar
1 cup brown sugar
3 t cinnamon
1 t cloves

Place all ingredients in a crock pot and stir. Turn on low and cook with no lid on until nice and thick. This takes a while, like all day. Stir it every now and then. When it’s thick, you can either open-kettlen can it or process it in a water bath. I usually open kettle. Put your clean jars in a 225 degree oven for about 20 minutes, boil your lids in a bit of water. Gather your rings. When the jars are hot, ladle the hot apple butter into them and seal immediately with the hot lids. Let sit undisturbed until cool. Remove the rings and wash the jars in hot, soapy water to remove any stickiness. You can also freeze this stuff, which is, of course, the easiest method.

As you may I have guessed, this recipe is from my grandmother, Eva Moyer.  I have been enjoying this for many years and when I finally asked for the recipe this year, I was shocked at how easy it is.  It almost feels like cheating!

  • 5 cups Rhubarb, cut into 1-2 inch pieces
  • 3 cups sugar
  • 1 pkg. Strawberry Jello

Put rhubarb and sugar in a glass container and let sit for several hours. Transfer to boiler, bring to a boil and boil for 12 minutes.  Stir in Jello.  Pack  into jars and seal.

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