Re: [CH] freezer jelly/MudBoy

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Just a note to thank-you for 2 great tips/the URL & "no sugar needed" pectin
from Ball. I can almost everything myself using the
"boiling/emersing/canning"
method & wanted to try a hot/sweet this year for the bagels we get from a
shop across the street from work.
   Can I call you anything besides MudBoy?
        The NorthEast ChileMan
PS Did want you to write your ingredients down in case you hit on a killer
      "Rainbow Over Hell" to share with everyone!

From: "MudBoy" <mudboyiam@prodigy.net>
Sent: Thursday, 11 October, 2001 1:49 PM
Subject: [CH] freezer jelly


> <<Oh and to Bob and Sue HobbyFarmer--- I would like the recipe for your
> jellies I am learning learning learning.
> Anyone that has any refrigerator style recipes where all that
> boiling/emersing/canning work is not involved I am interested in.
> - --leslie the lurker and Bert the Cat>>
>
> Check out
> http://ohioline.osu.edu/hyg-fact/5000/5348.html
> for lots of info on freezer jelly. I've done it in the past, but I prefer
> the "boiling/emersing/canning work". Not enough freezer space for the
amount
> I produce, and the jars are easier to give away at Christmas time.
> I always use the Ball "no sugar needed" pectin, because I can use as
little
> sugar or honey as I choose, and still get a good product.
> No real recipes, I just chop up a lot of sweet and hot peppers together,
> add the pectin and sweetener (lot of experimenting with honey), boil, and
> process (measuring is for baking and brewing beer). I normally call the
> finished product "Rainbow over Hell" because of the variety of colors from
> the peppers.
>
> First time posting, although I've been reading for a couple of months.
>
> MudBoy
> Kitchen Witch Concoctions

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