Some friends have suggested that I post some of the canning recipes that I use for others to enjoy. The following recipes can be multiplied to fit your own canning needs. For some they may seem time consuming but in my opinion they are well worth taking the time to make.
First is Hot Sauce
72 hot red peppers, chopped
2 cloves garlic, peeled and minced
2 tablespoons sugar
1 teaspoon salt
4 teaspoons grated horseradish
2 cups water
2 cups vinegar
Combine peppers and garlic in saucepan with the water, cover and cook till soft. Press through a sieve. Put in saucepan with other ingredients and simmer till well blended and thickened. Ladle into hot jars to within 1/2 inch of the top. Put on cap and process in boiling water bath for 10 minutes. This recipe will make 1/2 to 1 pint depending on how thick you prefer your hot sauce.
Baked beans to can
4 cups navy beans
1/2 lb salt pork or bacon, cut in small pieces
4 teaspoons salt
4 tablespoons molasses
6 teaspoons prepared mustard
1 1/2 cups catsup
6 tablespoons brown sugar
2 cups chopped onion
Wash beans thoroughly and cover with fresh cold water and soak over night.
Boil in the same water for 45 minutes.
Drain beans saving the water. Add other ingredients to beans with 2 cups of the cooking water. Stir well and pack into hot jars to within 1 inch of the top. Put on cap and process in pressure canner at 10 lbs pressure, 60 minutes for pints or quarts. Makes 8 pints.
Enjoy! Till next time blessings from the McGuire homestead.