Red & Green Pepper Purchasing Info

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Red Pepper and Garlic Jelly

Garlic is so healthy for you and this is a wonderful jelly that adds to any meat, sandwich, mix into a pasta salad, the options are unlimited! This is a preserve you will want on your shelf.


RED PEPPER AND GARLIC JELLY 3 x 250ml jars

1 C. finely chopped seeded red pepper
3 large cloves garlic, cut into thin slivers
¾ C. cider vinegar
3 C. granulated sugar
1 pouch liquid pectin

Prepare jars and lids.

In large, deep stainless steel saucepan, combine red peppers, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars leaving ¼ inch headspace.. Wipe rim, centre lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner for hot water bath, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

Remove jars, cool, do not disturb for 24 hours. Store.

Another easy recipe to have on hand that you don't realize how much you use it until you run out! Use in dressings, dips and marinades but I bet you will find so many ways to use this delightful vinegar.

GARLIC VINEGAR 1 x 500 ml jar

6 Garlic cloves, halved
2 tsp Lemon juice, fresh or bottled
10 Black peppercorns
2 Cups cider vinegar

Place garlic, lemon juice and peppercorns in pint jar (2 cups) or tall slim glass bottle. Fill with vinegar. Cover tightly. Let stand for 6 weeks in a cool place before using. Gets stronger with time so when strong enough to your liking, strain.
Keeps at least 1 year.

Garlic Oil

This is simple, fast and Oh So Good! I use it on lots of meats, hamburgers to barbecued roast.

TIP #1: anytime oil is listed in a recipe this can be used, just wait until you try it in a salad or pasta dressing.

TIP #2: Like stronger garlic flavour? Use more garlic, mince and make sure oil covers it.


GARLIC OIL makes ½ cup

2 Garlic Cloves, peeled
½ Cup Canola oil or olive oil

Cut garlic cloves in quarters and combine with canola oil in small jar. Cover. Let stand 3 or 4 days in refrigerator. Remove garlic. Use immediately on salads or brush barbecuing meat. Discard any unsued oil.

Pickled Garlic #2

PICKLED GARLIC #2 2 x 250 ml jars

½ lb Garlic cloves
1 lg Red pepper, seeded and slivered
2 C White vinegar
2/3 C Granulated sugar
½ tsp Mustard seed
½ tsp Celery seed

Prepare jars for hot water bath.

Peel Garlic. Leave small cloves whole and cut large cloves in half. Combine with red pepper.
In stainless steel saucepan combine vinegar and sugar. Place mustard seed and celery seed into cotton spice bag. Tie and add to saucepan. Heat on medium-high, stirring frequently until boils. Boil 5 minutes. Add garlic and red pepper. Return to boil and boil 5 minutes more. Discard spice bag. Fill hot sterilized half pint jars with garlic and red peppers to within ¼” of top. Seal with sterilized lid. Process in boiling water bath 5 minutes.
Let stand several weeks before serving.

Pickled Garlic #1

PICKLED GARLIC #1 5 x 250 ml jars

1 3/4 lb garlic (about 12 heads)
2 ½ C. white vinegar
1 C. dry white wine
1 tbsp pickling salt
1 tbsp sugar
1 tbsp dried oregano
5 dried whole chili peppers - optional

Separate garlic bulbs into cloves. Remove skins. In large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to boil & boil gently 1 minute, remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.
Pack into hot jars and add hot liquid to within ½” of top rim. Using non-metal utensil remove air bubbles and seal jars. Hot water bath 10 minutes. Cool undisturbed 24 hours.

Lemony Zinger

I saw some nice lemons at the supermarket today and thought of this recipe. A refreshing drink for any time of the year.

Lemony Zinger

1 ½ C. Sugar
1 C. Water
1 ½ C. Fresh Lemon Juice – 5-8 lemons
Cold Ginger Ale

In medium pot mix the sugar and water cook over medium heat until sugar is dissolved then remove from heat and cool to room temp. Add fresh squeezed lemon juice and mix well. This is to be refrigerated in a tightly covered nonmetal container.

For each serving combine half and half lemon juice mix and Ginger Ale in tall glass and serve immediately. Pour over ice for a cold break anytime.

A great base to have in the fridge when company comes.

Savory Buttered Roasted Corn

Savory Buttered Roasted Corn

4 ears fresh corn
2 tbsp butter or margarine, melted
2 cloves minced garlic

In small bowl blend melted butter and garlic mixing well. This can be done the day before without melting the butter and then refrigerating to blend the flavour, when ready to use melt over hot water.
Heat grill then prepare the corn. Do Not Husk Corn: place in large container and cover with cold water. Soak for 25 - 30 mins. Then, pull back the husks, careful not to remove the leaves, and remove the silk. Brush the open corn with the melted garlic butter covering well. Replace the husk leaves smoothing them firmly over the buttered corn.
Place corn directly on medium heat grill and cook for 20-30 minutes until tender. Remove husks and serve.
For Conventional Oven: heat oven to 400F and place corn on ungreased cookie sheet for 20-30 minutes until tender, husk and serve.

Baby Carrots processing issue?

Ever wondered about those little carrots you buy in a plastic bag labeled “Baby Carrots” that seem to last forever? This was an interesting email I received, according to http://www.snopes.com/:

“The following is information from a farmer who grows and packages carrots for
IGA, METRO, LOBLAWS, etc. The small cocktail (baby) carrots you buy
in small plastic bags are made using the larger crooked or deformed carrots
which are put through a machine which cuts and shapes them into cocktail carrots
- most people probably know this already. What you may not know and should
know is the following: Once the carrots are cut and shaped into cocktail carrots
they are dipped in a solution of water and chlorine in order to preserve them
(this is the same chlorine used in your pool). Since they do not have
their skin or natural protective covering, they give them a higher dose of
chlorine. You will notice that once you keep these carrots in your
refrigerator for a few days, a white covering will form on the carrots.
This is the chlorine which resurfaces. At what cost do we put our health
at risk to have esthetically pleasing Vegetables? Chlorine is a very well-known
carcinogen, which causes Cancer.”

As I said, an interesting email I wanted to pass on.

Brown Butter Green Beans and Cabbage

Fall vegetables are my favourite, I just love the variety of flavours and textures. This recipe is a fantastic combination for fresh green veggies so important to our health.

Brown Butter Green Beans and Cabbage

3 tbsp Butter (do not use margarine)
2 C Cabbage chopped into small pieces, ½ - ¾” squares
1 ½ C fresh Green Beans cut to 1” pieces
1 clove garlic, grated – optional
¾ tsp coriander

In large pot melt butter over med-high heat and cook for 2 or 3 minutes until butter starts to go light golden brown then add garlic and cook until golden brown, remove from heat. Add the vegetables and toss to coat well then cover and reduce heat to low, cooking for 10-15 minutes until tender-crisp, stir occasionally.
Place in serving dish and sprinkle with coriander.
OPTIONAL: 1 cup croutons placed in plastic bag or large bowl, crush and sprinkle on top.