Dijon Mustard

1 cup chopped onion
2 cloves garlic, minced
2 tbsp honey
4 oz dry mustard
1 tbsp vegetable oil
2 tsp salt
4 drops Tabasco sauce
2 cups dry white wine

In a small saucepan, heat garlic, wine and onion, bringing to a boil. Then simmer for 5 minutes and remove from heat. Pour into bowl and allow to cool.

Now, put dry mustard into saucepan and slowly strain the heated wine mixture over top (to remove the onion and garlic pieces). Stir well until combined and smooth, then add honey, salt and Tabasco sauce. Simmer while stirring until the mixture thickens. Remove from heat, cool, then store in glass or plastic jar. Refrigerate. Best after it sits for two days so the flavors will be enhanced, although it can be used immediately. Makes 2 250ml jars.

Dilly Beans

Ingredients

2 lbs Fresh Green Beans
1/4 cup Kosher or Canning Salt (I use Kosher)
2 1/2 cups White Vinegar
2 1/2 cups Water
4 cloves Garlic
4 heads Dill
2 large or 4 small Jalapeno Peppers
2 tsp Black Pepper

Step 1: Place jars and lids in the large pot and cover with water, bring to a boil. Alternatively you can use the oven set to 225F (leave the jars in there for at least 10 minutes.)

Step 2: Wash and remove ends form the beans. Slice the garlic and chili peppers.

Step 3: Combine water, vinegar, and salt in large saucepan and bring to a boil, reduce heat and simmer at least 5 minutes.

Step 4: While waiting for the vinegar mixture to boil pack the jars with beans, 1 head of dill, 1 sliced garlic clove, 1/4 of the sliced peppers, and 1/2 teaspoon black pepper.

Step 5: Pour the vinegar mixture into each jar until nearly full. Place lids on the jars.

Step 6: Process the jars in a boiling water bath for 10 minutes.

Step 7: Store in a cool place for at least 2 weeks prior to eating.

Makes 4 Pints

Peach BBQ Sauce

Delicious with chicken or pork (try it on ribs!) I made a triple batch and processed it in my canner last fall so I could enjoy it all year long :D

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée with an immersion blender.

Red and Green Pepper Jelly

This recipe was posted on a message board so I gave it a try... it is fantastic!

This attractive jelly with suspended bits of red and green sweet peppers won first prize at the 1996 Royal Agricultural Winter Fair. This recipe can be made with all red or all green peppers. If you follow these instructions you should have no problem with the floating peppers. Hot pepper jellies are very popular and make great Christmas or host/hostess gifts. Serve over cream cheese on crackers as an appetizer or snack.

1 cup finely chopped sweet red peppers
1 cup finely chopped sweet green peppers
1 to 2 jalapeño peppers, minced (optional)
1 1/2 cups cider vinegar
1/2 tsp hot pepper sauce, or 1/4 tsp. red chili pepper flakes
6 1/2 cups granulated sugar
2 pouches (85 mL each) liquid pectin

1. In Dutch oven or large heavy-bottomed pot, stir together sweet and jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to full boil over medium heat, stirring constantly; boil gently for 5 minutes. Remove from heat, let stand for 20 minutes, stirring occasionally.

2. Return to full boil over high heat; stirring constantly.

3. Immediately stir in pectin; return to full boil. Boil hard 1 minute, stirring constantly.

4. Remove from heat; skim off any foam. Stir for 5 to 8 minutes (this prevents floating peppers).

5. Ladle into prepared jars to within 1/4" of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight.

6. Process jars in boiling water canner (see details, page 6) for 5 minutes.

7. Let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about five 250 mL jars.

To test for floating, fill one jar; let rest for 1 minute. If peppers look as though they are starting to float up, pour jelly back into pot and keep stirring; begin again with new sterilized jar.