59
½
tsp cayenne pepper
1 6fl oz of liquid pectin
4 or 5 drops green food coloring
Directions:
1.
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and
cayenne pepper. Cook over medium high heat. Stir frequently until
mixture begins to boil.
2.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food
coloring. Skim off foam, and remove from heat.
3.
Sterilize canning jars and lids in boiling water for at least 10 minutes.
4.
Ladle into sterilized jars and follow the instructions for
“
How to use the
Pressure Cooker for CANNING
”
on page 13 of this manual and process
sealed jars for 5 minutes in a boiling water bath.
5.
When the unit has reached optimum pressure, it will begin to pressure-
seal the mason jars. The programmed time will begin to count down
until it reaches zero.
6.
When time has expired, the pressure cooker will beep 3-times and
automatically go to Keep Warm.
7.
The Keep Warm indicator light will illuminate. This indicates the
Pressure Cooker is Naturally Releasing the pressure. (See Notes & Tips
#5)
8.
Open lid once pressure has completely released.
9.
Carefully remove jars using special canning utensils or tools. CAUTION:
Jars are hot!
10.
Set jars on a towel or cooling rack and allow to cool completely in a
draft-free location.
------------------------------------------------------------------------------------------------
FIG PRESERVES
Ingredients
16 cups of fresh figs
1 Tbsp baking soda
12 cups boiling water
8 cups sugar
4 cups water
1 lemon, sliced
Directions:
1.
In a large mixing bowl place figs and sprinkle with baking soda. Pour the
boiling water over the figs and soak for 1 hour.
2.
Drain figs and rinse thoroughly with cold water. In a large pot combine
the sugar and the 4 cups of water; bring to a boil and cook for 10
minutes.
3.
Add the figs and lemon slices to the syrup and cook over low heat for 1
hour, stirring occasionally.
4.
Sterilize canning jars and lids in boiling water for at least 10 minutes.
5.
Carefully spoon figs into hot, sterilized jars and spoon syrup over figs,
leaving 1/2 inch of head space. Top jars with lids and screw bands on
tightly.
