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River's Recipes
@RiversRecipes
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After 3 trys I found the perfect recipe for tomato preserves. I was googling preserves when I should have been googling jelly. Who would've thunk? I tried it just as it cooled off and immediately grabbed some bread and butter and went after it like I was starving. That's how good it is. If you've never tried Tomato preserves (or jelly) you need to. And here it is

Sure Jell Tomato Relish

Makes almost 3 pints

What you Need
3 cups prepared tomatoes (buy about 2 1/4 lb fully ripe tomatoes)
1 1/2 tsp. grated lemon zest
1/4 cup fresh lemon juice
1 box SURE-JELL fruit pectin
1/2 tsp butter or margarine (optional)
4 1/2 cups sugar, measured into separate bowl

Let's Make It

Bring canner, half full with water, to simmer,. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. I put my jars in the canner while bringing it to a boil because they need to be hot. I then empty them out just before filling them.

Peel and chop tomatoes. Measure exactly 3 cups prepared fruit into a 6 or 8 quart sauce pot. Add lemon zest and juice. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Stir pectin into tomato mixture. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gently boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

River's Pretzels

If you can't stand the heat just use a little bit of hot pepper. I love hot peppers so this is what I like

River's Pretzels

3/4 cp oil
1 tsp lemon pepper
1 tsp garlic powder
1 tsp hot pepper
2 envelopes ranch dressing

1 bag pretzels Mix dry ingredients into oil and pour over pretzels. Let set overniight, stirring occasionally so it can soak up the oil. I use the cheaper pretzels that are dryer , they soak up the oil better. You can adjust the garlic powder and hot pepper to your taste. I use a lot more than the recipe calls for.
I use about 6 Tbsp habanero/tabasco pepper to soak it overnight, then adjust it before I serve it.
Surprisingly a lot of people really like it hot. Be careful!!! you will get it on your hands and whatever you touch will burn!

♥River’s Dressing♥
2 lbs Sausage
1 stick butter
3 or 4 celery ribs, chopped
1 large onion, chopped
1 to 2 cans chicken broth
10 cups bread crumbs
Seasonings, salt, pepper, sage

Fry sausage up and crumble it. Dump it (including the grease) into your bread crumbs. Add onions, celery and seasonings. On the seasonings you can use whatever you like. Melt butter and dump in. Dressing will be kinda dry so I add enough chicken broth to make it soppy. Pop in the oven and heat up for about 30 minutes. This will make a big pan full (deep 9 x 13). You can freeze the leftovers and have sandwiches later.


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