Nancy Caldwell Profile - (18980843)

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Nancy Caldwell

Nancy Caldwell
Home Town: Stanford, Kentucky, USA
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Member Since: Jan. 2006
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Jalapeno Pepper Jelly
First time making this recipe and first time making jelly. I read all of the reviews and finally changed it a little. Used 6 fresh jalapenos along with the 3 green peppers. Used 6 cups of sugar instead of the six and a half. I left out the cayenne pepper and had just the right amount of heat for my family and friends. I did add the green food coloring, but will opt out of adding this next time. I had enough for 9 half pints of jelly.

0 users found this review helpful
Reviewed On: Sep. 4, 2014
Fresh Tomato Chili Sauce
Just finished making the Chili Sauce. I had been looking for this for a few years and so happy to have found this one. I's sure the recipe is fabulous as is, but because I didn't have all ingredients this called for, I made a few substitutions. I didn't have fresh tomatoes so I used 10 reg. cans of diced tomatoes. I used 1/2 teas. ground cayenne pepper instead of the fresh chili peppers and added a couple of shakes of chili powder. Last but not least I only had 1 red bell pepper on hand so added green peppers. When almost ready to finish cooking I noticed that it wasn't as thick as I wanted so added 2 cans of tomato paste. I have it in the caner right now, but did a taste test before. It is delish!! Thanks so much Jan for this recipe. Next year I hope to make it from scratch. :) However, this was really easy. I ended up with 7 pints of sauce.

0 users found this review helpful
Reviewed On: Sep. 10, 2013
Spiced Pickled Beets
I made this recipe a couple of weeks ago and loved it. I did however add more sugar and a stick of cinnamon. I don't have a garden so I bought canned beets that were on sale at the grocer. Any brand will do. I make them in bulk so I use 10 cans of beets, which makes about 10 pint jars. Multiply everything about 5 times. For every cup of vinegar I used about 3/4 cup of sugar. Thanks so much for sharing your recipe!

3 users found this review helpful
Reviewed On: Apr. 12, 2013

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