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Habanero Pepper Jelly

1 large yellow bell pepper cored and seeded                  10-12 colorful Habanero peppers (seeded)
1 1/2 C Cider Vinegar                                                   6 1/2 C sugar (very fine if you can find it)
6 ounces of LIQUID pectin in the bottle

Make sure you have your 6-8 1/2 ounces sterilized jelly glasses and lids ready. I was able to find Habaneros at a small roadside farm that were purple brown besides red and yellow! I use a lot of peppers as we like it really hot, you can remove the ribs and use as few as 6-8 peppers for a milder jelly.

Using a food processor or food chopper finely dice all the peppers, as small as possible if doing by hand.'Put the peppers into a large saucepan and stir in vinegar and sugar and bring to a boil. Boil, uncovered about 30 minutes or until mixture is slightly thickened and peppers are translucent. Remove the mixture from the stove top and et it cool about 10 minutes. Stir in the LIQUID pectin, return to heat, bring to a boil and then boil 2 more minutes or until the jelly starts sheeting the metal spoon held at an angle above the pan. Remove from heat and skim off any foam (I didn't have any) and immediately pour into jelly jars equally (I pour half into each jar, then go back and fill making sure peppers are evenly distributed) Immediately cover jars with lids ( I do not use paraffin wax) and I turn them upside down, let cool unmoved for 24 hours, if any kids have popped (a bubble in center that can be depressed) you need to re seal by heating the lid again if that doesn't work you need to use that one right away.

*I had one that did not seal. I have also had the problem of the jelly didn't set as firm on the first batch, but it was still just as good. We use this over Cream Cheese as a spread with company, with steak, chicken, ham, fish just about anything and I always make enough to give away, take up to the cottage and last us a year! I usually end up making 24 jars total!

Genovese

1 1/2 sticks butter                                          2-3lb. Eye of Round roast
5 onions diced                                               4 large carrots diced
4 large celery diced                                       wine (red is best) 1/2 C
4 peeled whole tomatoes from can              

Saute' fistful of onions in the butter, yes all of the butter! Add the meat and brown on all sides, then add the rest of the onions, the celery and the carrots... cook slowly on low until almost all liquid is gone. Add the wine and crush in your hand and add the whole, peeled tomatoes, simmer for 5-6 hours, add salt to taste and remove meat, let rest as the rest of the liquid is soaked up to become a thick sauce. Slice the Eye of Round roast. Serve over freshly made pasta and add Parmesan and/or Romano cheese

Bolognese

1 Tbsp. butter                                         3-4 each celery & carrots diced
1/4 C diced onion                                   1 lb. ground beef (ground sirloin is best)
1 small can tomato paste                         1 small tomato paste can of wine (red is best)

Start with butter and add ground beef, when beef is browned add the vegetables and the can of tomato paste and can of wine. Add water just to cover veggies , cover, cooking slow about 2-2.5 hours on a low or simmer stove top. Serve over freshly cooked pasta and add fresh grated Parmesan and/or Romano cheese

Pasta Potato

·         2 Tbsn olive oil                         1/2 cup minced pancetta or bacon, optional            1 Tbsn garlic minced

·         3 or 4 potatoes, about 1 1/2 pounds, peeled,cut into bite-size chunks       1- 28 oz can whole peeled tomatoes, not drained

·         3 or 4 small dried hot red chiles, or to taste (or substitute about 1 teaspoon crushed red pepper flakes)

·         1 1/2 lb Ditalini or assorted dried pasta                        Salt & pepper to taste

         Put  several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.) Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes. Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking  While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.

        When potatoes are tender and pasta quite tender -- this will take 20 minutes or more -- the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.

Calamari Pasta

1/2 C Olive Oil                    1-1 1/2 Garlic clove minced                       1 can whole peeled tomato/crushed
1/4-1/3 small can of tomato paste             1-2 hot peppers (taste before adding 2nd pepper)
3 Tbsn Red wine                 washed, clean calamari/squid                     linguine       parsley sprigs
saute' garlic in the oil over med. heat, then add the tomatoes, tomato paste, wine, pepper(s)
simmer for 2 hours.

After about an hour and a half of the simmering add the calamari, during this time you can make the linguine, the Calamari will simmer in the pot for 30 minutes, so time the pasta accordingly. Drain pasta and serve the Calamari Sauce over it adding a sprig of parsley.  This is a great meal for the traditional seafood Christmas Eve the Italians observe.

Italian Sauce in bulk to can

Makes about 9 pints.

·                     6 cloves garlic, minced

·                     1 cup green bell pepper, chopped

·                     2 tbls. oregano

·                     2 tsp. black pepper

·                     4 tsp. salt

·                     1/4 cup olive oil

·                     30 pounds whole tomatoes (1 lug)

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner:

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.

·                     Pints 20 minutes

·                     Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool. Test for a seal.
Note: Do not increase amounts of vegetables