Georgia Magazine - June 2017 - 36

KELLE MAC PHOTOGRAPHY

RENEA WINCHESTER

recipe," says Abby Jackson. "These
are fantastic for tailgating and cocktails. I enjoy eating them with barbecue."

Renea Winchester, of Roswell, is a "bean
fiend" who says she will can and eat any kind
of bean, especially these Dilly Beans.

Strawberry Cardamom Jam
Courtesy of Brenda Hill
2 pounds strawberries (weigh after washing,
hulling and slicing in half or quarters)
3 tablespoons low/no-sugar pectin
2 teaspoons ground cardamom
Juice of 1/2 lemon
1-3/4 cups sugar

In a stockpot, combine strawberries, pectin, cardamom and lemon
juice. Note: Hill uses Ball or Sure-Jel
pectin. And she prefers the more-pungent flavor of Guatemalan cardamom.
Heat over high heat until mixture
comes to a boil, stirring constantly. Stir
in sugar. Bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from heat. Quickly skim off
foam with a metal spoon, if desired.
Ladle into sterilized jars, leaving
a 1/4-inch headspace. Wipe jar rims;
tighten lids. Process in a boiling-water
canner for 10 minutes (begin timing
when water returns to boiling). Remove jars; cool on racks (or towels).
Do not move jars for 24 hours to secure the seal. Yields approximately 4
(1/2-pint) jars.
"I grew up watching my grandmother can just about everything, but I
really enjoyed her pickled okra recipe,
and I have put my own spin on this
36

Abby J's Pickled Okra
Courtesy of Abby Jackson
1 quart cider vinegar
1-1/2 cups water
1/4 cup kosher salt
1 tablespoon mustard seeds
5 sterilized pint jars
3 pounds okra (3- to 4-inch-long pods)
3 sprigs fresh dill
5 garlic cloves
Optional for spicy okra: 5 small, fresh redhot chili peppers, halved

Make a brine by bringing the
vinegar, water, salt and mustard
seeds to a boil in a small pot. Turn
off heat.
Divide the okra and dill evenly
into the 5 sterilized pint jars, being
sure to pack the okra pods tightly,
placing some stem-end-down and
some stem-end-up. Be sure to leave
1/2-inch headspace. Place 1 garlic
clove and 2 chili pepper halves (if
using) in each jar.
Pour the hot brine into the jars.
Wipe rims, cap with a clean Ball lid
and tighten canning band to fingertip-tight. Place jars in boiling-water
canner and process for 10 minutes.
Remove jars from water and let
stand, undisturbed, at room temperature for 24 hours. To check
seals, remove the bands and press
down on the center of each lid.
If the lid doesn't move, the jar is
sealed. Yields 5 pints.

Party Cheese Ring
Courtesy of Eric Wisham
2 (8-ounce) blocks sharp cheddar cheese,
finely grated
1 cup finely chopped pecans
1/4 cup grated onion
3/4 cup mayonnaise
1/2 teaspoon hot sauce
Dash of Worcestershire sauce
Dash of garlic powder
1 jar Wisham Jellies Strawlapeño pepper
jelly
Crackers of your choice
Extra pecans and berries of your choice

ions in a large bowl. Stir to mix. Add
mayonnaise and stir until evenly
blended. Add hot sauce, Worcestershire sauce and garlic powder. Mix
until these ingredients are thoroughly
combined.
Scoop cheese mixture onto pan
or dish and form a ring. Fill the center
of ring with Wisham Jellies Strawlapeño jelly. Garnish with pecans and
berries, if desired. Serve with crackers. Note: While Wisham recommends
Strawlapeño pepper jelly, he says any
other flavor may be used.
This is Renea Winchester's recipe, given to her by Annie Mae Cooper at a social at Sawmill Hill Freewill
Baptist Church in Bryson City, N.C.

Dilly Beans
Courtesy of Renea Winchester
4 heads fresh dill
4 cloves garlic
2 pounds unbroken green beans, washed
with stems removed
1 teaspoon dried red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup pickling salt
4 to 6 pint jars, rings and can lids

Cut small pieces of dill and place
in clean canning jars. Slice 1 or 2
pieces of garlic; add to jars. Tightly
pack beans lengthwise into jars. Note:
Lay jar on its side and gather beans
in your hand, then slide them into jar.
Sprinkle pepper flakes on top.
In saucepan over high heat,
blend water, vinegar and pickling
salt. Stir until salt creates a brine. Pour
brine over beans, leaving 1/4-inch
headspace at top. Wipe jar opening
with clean cloth to remove any trace
amounts of moisture. Place a lid on
top, secure lid and tighten ring just
enough to seal jar. Boil jars in water
bath for 10 minutes. Carefully remove
jars from bath. Allow 3 weeks for flavors to mesh before serving.

Second helping

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For bonus recipes from these
preservers, turn to page 36A
in this month's digital edition at
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georgiamagazine.org.

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Table of Contents for the Digital Edition of Georgia Magazine - June 2017