Georgia Magazine - June 2017 - 36A

Bonus
content

Second helping: More recipes from
preservers
BY LAURA RAINES

Spaghetti Sauce
Courtesy of Renea Winchester
1/4 cup vegetable oil
1/2 bushel tomatoes, chopped
8 medium onions, chopped
6 bell peppers, chopped
1/2 cup sugar
1/4 cup salt
42 ounces canned tomato paste
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried garlic

In a large saucepan, add vegetable oil and chopped vegetables.
Bring to a boil, then reduce heat until vegetables begin to simmer. Add
sugar, salt, tomato paste and spices.
Cook for an hour or until sauce has
reached desired consistency.
To process the sauce, pour
sauce into jars. Seal and process in
a pressure cooker using this guide:
Pints: 15 minutes at 10 pounds of
pressure; Quarts: 20 minutes at 10
pounds of pressure. Note: This sauce
can be frozen in freezer bags and
will keep for approximately 1 year in
the freezer.
This is a recipe from my mom,
Ellen," Brenda Hill says. "Pickled
Pears is a preserved dish she remembers 'puttin' up' many moons ago. I
recorded the recipe from a phone
conversation with my mom."
June 2017

Pickled Pears
Courtesy of Brenda Hill
Several pounds "September" pears (current
day selection: Seckel or other pickling
pear)
Ball Fruit-Fresh Produce Protector
About 2 quarts sugar
About 1 quart white vinegar
About 1 pint water
About 2 handfuls Ball Pickling Spices (or
make your own of cloves, allspice, black
peppercorns, juniper berries, cinnamon
sticks)

Wash, peel, core and quarter
pears in a bowl. Add a little bit of
Fruit-Fresh to avoid browning of the
pears. Set aside.
In a stockpot combine sugar, vinegar, water and spices. Note: White
vinegar yields a milder-tasting result
than apple cider vinegar. Bring to
a boil and stir until sugar dissolves.
Add pears to the hot mixture, bring
to a boil, lower heat and simmer for
about 10 minutes.
Hot-pack into sterilized jars,
leaving 1/2-inch headspace. Wipe jar
rims before adding lid and ring. Process about 20 minutes in a boilingwater canner. Cool on towels.
Do not move jars for 24 hours to
secure the seal. Yields approximately
7-10 pint jars.

Bacon Pepper Dip

ABBY JACKSON

"This recipe is for those who
have enough tomatoes to can large
quantities of sauce," Renea Winchester says. "While tomatoes are
acidic, the addition of vegetables in
the sauce reduces the acidity. For
that reason, this sauce must be either processed in a pressure cooker
or frozen immediately."

Pickled okra is one of Abby Jackson's
specialties.

In a large bowl, mix cream
cheese, mayonnaise, sour cream,
cheddar cheese, Wisham Jellies Fire!
pepper jelly and green onions. Blend
well. Place mixture in a baking dish or
on a pie plate. Sprinkle with cooked
bacon.
Abby Jackson puts a new spin
on taken her family's passed-down
recipe for Tomato Pie by adding basil
from her garden.

Courtesy of Eric Wisham

Tomato Pie

1 (8-ounce) package cream cheese,
softened
1/2 cup mayonnaise
1/4 cup sour cream
1 cup sharp cheddar cheese, grated
1/3 jar Wisham Jellies Fire! pepper jelly
4 green onions, chopped
8 slices bacon, cooked, crumbled
Crackers or tortilla chips

Courtesy of Abby Jackson

More online at www.georgiamagazine.org

1 deep-dish pie crust
1 cup Duke's mayonnaise
1 cup sharp cheddar cheese, grated
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
4-5 vine-ripe tomatoes
More
36A

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