This delicious old-fashioned chutney recipe brings together inexpensive, traditional ingredients with a hint of mild spice everyone will enjoy.
5 pounds dry pinto beans 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 1 tablespoon coriander 1 teaspoon cayenne pepper 1 tablespo…
This zucchini relish with green and red bell peppers is flavored with nutmeg and turmeric. Delicious on hamburgers, hot dogs, or whatever you like!
Rotel tomatoes are canned tomatoes with a little hint of heat. A Southern favorite, the spice comes from green chiles that have been fire-roasted, diced and stirred into the simmering tomatoes. Rotel tomatoes are a vital ingredient in queso and make a delicious addition to tortilla soup. The only downside to developing a dependency on Rotel tomatoes is that they can often be tricky to find if you live north of the Mason Dixon line, like I do.
Ad-Free Blog Our garden is our Green way of living on a lot 80 x 120. We avoid toxic chemicals, GMO seeds and harmful insecticides. We have well water---so even the chemicals used in processed water are avoided. Though this year everything is late the garden...IT'S Going CRAZY all at once for a change, except for our peppers, which will be ready next week. Only thing I had to purchase for Mabel and Sandi's Italian Zuchinni in Stewed Tomatoes was the peppers, celery, and onions, and lemon juice. This is an old family favorite. My mom and I concocted in the 1970's to replace our favorite shelf staple of 'Delmonte' Stewed Zuchinni, as stores weren't carrying it anymore. We used the label ingredients and improvised a bit and this is the version we came up with. Prepare tomatoes: I use these techniques in my last post: Preparing Garden Tomatoes for Canning MABEL and SANDI's Italian Zucchini in Stewed Tomatoes Makes about 7 Quarts or 14 pints. Stewed Tomatoes: 2 quarts of peeled and chopped tomatoes 1 cup of chopped celery 1 cup of chopped onion 1 cup of chopped peppers (green, yellow or orange)(sweet) 1/8 cup of minced spicy pepper or 1/4 tsp of hot pepper flakes (optional) hand chop or put in electric chopper 1 head of garlic cleaned 1/4 cup of chopped parsley/cilantro 1/4 cup of chopped fresh basil. 1/8 cup of chopped fresh oregano (you can use dried herbs if you desire, I've used Italian herb mix in the past) bring the above ingredients just to a boil, process or move on to adding the zucchini. (Stewed Tomatoes alone can be hot packed into hot jars and processed in a water bath canner---follow instructions from your favorite canning resource. In each jar, I add 1Tbsp of lemon juice and 1tsp canning salt to each quart, or 1/2Tbsp lemon juice and 1/2 tsp. canning salt to each pint. This is your preservative, lemon for color and acidity and salt for preservation and flavor. To make the Stewed Zuchinni add sliced zucchini to the stewed tomatoes. The rest of this recipe MUST be pressure canned! ADD: Add 12 cups of cut up zucchini and or summer squash (skins included) I cutaway any large seeds. Bring to boil and simmer for 30-45 min. until almost totally cooked through (The zucchini will be somewhat transparent.) Ladle into hot/sterilized jars. MUST ADD THESE: for Quarts ADD 2 Tbsp of lemon juice and 1 tsp. salt (Lemon juice maintains acidic balance, salt is for preserving) clean rims, add hot seals Process for 35 min at 10# in pressure canner -following manufacturer's instructions. for Pints -ADD 1 Tsp of lemon juice and 1/2 tsp. salt Process for 30 min at 10# in pressure canner-following manufacturer's instructions. Flavors mingle and intensify during canning. Add extra herbs/salt/or even sugar to taste when opened. Always reheat home processed canned goods to boil-temp before eating. Remove from canner and cover with a few towels to let your jars cool down slowly. ENJOY fresh tomatoes/zucchini all winter long. Flavors mingle and intensify during pressure canning. But, you can always add extra herbs/salt/or even sugar to taste when opened. Always heat home-canned goods to boil-temp before eating. Great with served with sausage, hamburger, in soup, or served as a side dish with any pasta. We got 2 quarts and 6 pints from this recipe, being two people the pints are the perfect size. All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop. Thanks always for visiting. I will try and respond to every comment and answer every question. Sharing at these Ad Free blog parties-with ads not in the middle of the blog (I'm going to try and see if this is possible) Home and Garden Thursday Thursday Favorite Things Friday Favorites Best of the Weekend Wonderful Wednesday Talk of the Town Pink Saturday Amaze Me Monday Share Your Style Grammy's Grid Thank you for your cooperation, Sandi Magle
Ground Cherry Sauce is a delightful blend of the tangy-sweet flavors of ground cherries, enriched with aromatic spices like cinnamon, nutmeg, and cloves. Its versatile nature makes it a perfect accompaniment to both savory dishes and sweet treats.
There seem to be many blog posts all about cooking 5, 10, or um, even 20 meals in one day and freezing them all and eating easy for a week (or a month, year, lifetime, etc.). While this appeals to me it’s generally impossible for my family to do because we lack the freezer space. Our freezer is mostly […]
This easy recipe for canning homemade chili beans makes delicious chili beans that you make yourself with your preferred beans, vegetables and spices. It is great to make and have these home canned chili beans on your shelf ready for that favorite chili recipe!
An eggplant and tomato pasta sauce from Ball Home Canning
Makes 8-9 cups sauce Ingredients: 1 tablespoon olive oil or coconut oil4 medium onions, diced2 teaspoons salt4 teaspoons minced garlic2 teaspoons minced ginger root or ginger paste4 teaspoons turme…
This recipe is from Ball’s Fresh Preserving website, and it’s a new one for me. I had a handful of paste tomatoes, not enough to make sauce or salsa, so I decided to give this a …
Pineapple zucchini is a quick and easy way to use up some of your bountiful vegetable! The pineapple flavor could fool any picky eater!
A delicious Antipasto Relish and a Ball® Home Preserving Kit Giveaway - perfect for preserving natures bounty.
Check out our Old Fashioned Chow-Chow Relish recipe! Enjoy a taste of the Loveless Cafe at home by shopping our products online!
Get Mexican restaurant quality salsa in your own home with this fool-proof recipe and easy canning guide. Make it as mild or as spicy as you like!
I’m feeling decidedly uncreative this year… …as far as food preservation goes. Am I allowed to say that? There I go, losing my homesteader status points again… I’m going to blame the cookbook and the shall-not-yet-be-named undisclosed project for eating up all of my allotted creativity for the year. I got nuthin’. I guess I […]
This recipe originated from a cookbook gifted to my late mother-in-law in 1995 from her brother and sister-in-law. This recipe is written below as it appears in the book dated 1995. This is my go to baked beans to make for barbecues along with a nice potato salad or deviled eggs. Old Settler Baked Beans (BBQ Beans) Brown together: 1/2 pound bacon 1 onion chopped 1/2 pound hamburger Mix together: 1/2 cup white sugar 1/4 cup ketchup 2 Tbsp prepared mustard 1/2 cup brown sugar 1/4 cup BBQ sauce of choice 2 Tbsp molasses 1/2 tsp black pepper 1 tsp salt 1 tsp chili powder 1 large can pork and beans 1 can butter beans, drained 1 can kidney beans Add meat mixture to to bean mixture and place in baking dish and bake at 350 for 1 hour. My canning Instructions and substitutions. I used 1 pound dried great northern beans. I soaked them in boiling water and then placed them on the stove and cooked until just barely done then drained. I browned my ground beef (1 pound) and skipped the bacon. After the ground beef was browned I placed it into a colander and poured boiling water over to remove any excess grease then drained. I added the bean mixture to the meat mixture and threw in a package of cocktail sausage I found hiding in my freezer. I then added everything in the recipe above including onions uncooked. The thing here is to season your beans to your families taste. I used homemade tomato sauce and brown sugar and also added a dash of liquid smoke. Fill pint jars with beans mixture leaving a one inch head space and pressure can at 11 pounds pressure (for my altitude) pints 75 minutes and quarts 90 minutes. My husband and I like this in pints because this is a perfect amount for the two of us. Many times I will make a burger or oven barbecue chicken pieces and serve this as a side along with a salad and maybe a veggie usually corn. Also a great accompaniment to a sandwich at lunch. Now if you are looking for a Bush bean type recipe to can I use this one. Baked Beans 2½ cups dried navy or great northern beans (16 ounces) 12 to 14 ounces smoked, uncured bacon, thick cut 1 large sweet onion, diced (1½ cups ) 6 garlic cloves, minced 1½ cups Chicken Stock ¾ cup packed dark brown sugar ¾ cup tomato paste (6 ounces) ½ cup blackstrap molasses ¼ cup apple cider vinegar ¼ cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 1 teaspoon coarse sea salt Instructions Thoroughly rinse and clean the dried beans, discarding disfigured beans and debris. In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with lid on for 30 minutes. Turn off heat and keep lid on. Using kitchen scissors cut bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook bacon until lightly browned but not crisp, about 8 minutes. Remove bacon pieces using a slotted spoon and set aside in bowl. Be sure to reserve as much bacon grease in skillet as possible. Add the onion and garlic to skillet and cook until the onion is translucent, about 5 to 8 minutes. In a large bowl, whisk together the chicken stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire, Dijon mustard, salt, cayenne pepper, and black pepper to make a smooth sauce with no lumps. Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes. Add the sauce to skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from heat. Using a slotted spoon, fill the pint jars with hot beans leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the 1 inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 11 pounds pressure. Process pint jars for 75 minutes Blessings from The Holler The Canned Quilter ********************************************************** I can also be found at https://thebackfence.freeforums.net/
In the heart of Bulgaria, where a frugal lifestyle was a necessity, basic ingredients—flour, salt, water, and yeast—formed the foundation of sustenance. With this recipe, you can experience the same joy, comfort, and cherished memories that have enriched my life for decades.
Pork 'n' Beans go with pretty much anything you can grill, smoke, or barbeque! Make up a batch exactly the way you like 'em and pressure can them for later.
This tomato chutney is absolutely packed with flavor and is safe for water bath canning. Make a huge batch to enjoy all year round!
Beef canning recipes are the perfect way to preserve beef right on the pantry shelf. No need to fill the whole freezer with a side of beef when you can preserve it in a jar
Pineapple zucchini is a quick and easy way to use up some of your bountiful vegetable! The pineapple flavor could fool any picky eater!
Savory, delicious beef stew, with potatoes an carrots, including full canning instructions.
Our friend and guest blogger Chez LaRae worked up this Candied Jalapeño Pepper canning recipe that's "Sweet with Some Heat!" You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Candied jalapeños are a delicious condiment that pairs well with meats and cheeses, can be spread on sandwiches, stuffed into burritos, or spooned in chile con queso for added punch. Canning jalapeños is an easy one-day project that you will add to your summer recipe book. Decorate your final jars with our Custom Kraft Apothecary Canning Labels. Labels are customized and printed with your text for peppers, salsa, jam, jelly, or even kitchen baked goods. Shop our Apothecary Canning Label Collection for matching fruits and vegetables. TIPS: When choosing jalapeños look for glossy, smooth skins and firm chiles for easy slicing. Avoid wrinkled or soft chiles. Wear rubber gloves when cutting jalapeños. I also wear a cloth mask and glasses based on previous experiences coughing, sneezing, and tearing up. You can cut jalapeños with a sharp knife or mandolin. For sweeter, more syrupy jalapeños, increase the amount of sugar from 5 cups to 6 cups. Candied Jalapeños Canning Recipe PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYIELD: Makes 10 half-pint jars 3 lbs fresh jalapeños, stemmed and thinly sliced 2 red bell peppers, stemmed, ribs removed, and finely diced 2 1/2 cups apple cider vinegar 5 cups sugar (can use 6 cups for sweeter, syrupy jalapeños) 1 tbsp turmeric 2 tbsp yellow mustard seeds 2 tbsp black mustard seeds 2 tsp celery seeds 1 tsp cayenne powder PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place all ingredients in a Dutch oven except jalapeños and red peppers. Bring ingredients to boil and stir until sugar is dissolved. Once dissolved, lower the heat and add jalapeños and red peppers. Gently simmer for five minutes until peppers are just heated through. Ladle hot mixture immediately into prepared jars, leaving ½” headspace. You may have leftover liquid and that is fine. Feel free to discard or use it for another application (i.e. zesty coleslaw). Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover canner, and bring water to a boil. Once boiling, process jars for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Our Custom Kraft Apothecary Oval Canning Labels are perfect for any food you put up. Labels are customized and printed with your text for peppers, salsa, jam, jelly, or even kitchen baked goods. Shop our Apothecary Canning Label Collection for matching fruits and vegetables. Shop for Custom Apothecary Canning Labels & Pepper Canning Labels Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Making your own canned soup is a great idea for a quick and easy meal.
This easy Amish Cucumber Salad recipe is an extremely simple, yet delicious way to make sweet Overnight bread and butter pickles, ready the next day!
This Italian marinara sauce is an iconic Sicilian marinara and a generational recipe that continues even today. My nonna would be proud to know I'm sharing this homemade marina sauce with you. This recipe, combined with quality ingredients, love, and time, is one of the best you'll find and certainly worth saving and sharing.
Want to preserve your food? We collected 60 of the most popular canning recipes for any food, even flour and meat for you to cope through winter.
Canning cherry juice concentrate is made easy with a steam juicer. Black cherry juice concentrate is easy to make and beneficial for your health.
Canning Pinto Beans from dried beans could really not be easier. You can soak the beans or cook the beans from dry in your pressure cooker.
Ground cherry jam is a delicious spread with a surprising tropical flavor. Also called Husk Cherries or Cape Gooseberries, these little garden fruits make an excellent jam.
Butternut squash soup base is a puree, heat and eat meal in a jar recipe that captures all the best parts about fall.
I prefer to eat my asparagus fresh in the spring, but it’s always nice to have some available for other times of the year. So let's start canning asparagus!
