Happy Thanksgiving! I hope you will take a minute to click, and enlarge, and read. Now "thats" a pantry! When the shelves are...
I used up the last of our cucumbers to make a batch of Dill Relish. I love this stuff straight out of the jar. Gather up all your cannin...
Make and share this Old-Fashioned Peach Preserves recipe from Food.com.
Knowing how much natural starch is in a potato may make the difference between a perfect clear jar of potatoes or one full of a cloudy starch. There are other
Canned, dried and frozen recipes for preserving fruits to enjoy all year. Focusing on low-to-no sugar, and easy real food recipes.
Försök till tillverkning av egen äppecidervinäger. Minns ni att jag gjorde ett försök att laga egen äppelcidervinäger ? Receptet...
The summer produce is rolling in and I have a number of ferments going with about 5-6 more to put up this week! We will be enjoying all the cultured veggies through the winter this year. Of all the veggies my son could love cultured, he is a HUGE fan of radishes. I'm trying to get some in bulk from my co-op, but until then, I picked up a few at the farmer's market this week to throw into my batch of dilly green beans. Dilly Green Beans: *1 5L pickl-it *1 large bunch radishes *3 large stems of dill *4-5 pounds green beans *2% salt brine (19grams fine pink salt to 4 cups of water) Thoroughly wash the radishes and green beans. Cut the radishes into halves or quarters depending on size. Snap stem end off green beans. Avoid using ones with blemishes. Place the radishes on the bottom so they do not float to the top of the jar. Pack in the green beans as tight as possible. Fill to the shoulder of the jar. Pack dill into the bottom the jar - I forgot to do this and it's easier to have this packed in the bottom where it will not be floating on the top above the brine. Add enough of the 2% brine to fill 1/2 inch above the green beans. Add glass dunkers to keep the beans under the brine. Place on the pickl-it lid and put in a dark, cook spot for 3 days, then place in fridge. In this hot summer weather, I am keeping my ferments in my pantry on our cool ceramic tile. This is after about 24 hours. See all the active bubbling! This means the fermentation process is working. You can see the bubbling at the top of the jar as well. Enjoy these yummy beans over the next months. They should be stored in an air-tight Fido. The great thing about pickl-its and Fidos are the lids are interchangeable, which means, once you are done fermenting you can pop off the pickl-it lid and place the Fido lid on the jar. This helps to keep the integrity of the ferment. (Featured on the Healthy Home Economist, Homestead Revival, Real Food Forager, The Nourishing Gourmet)
Most of the fall we have enjoyed regular pots of turnips and greens as well as Au gratin turnips. A treat that we enjoy pretty well most falls. Along with enjoying them regularly they have supplemented the pigs diet and we have shared them with family and neighbors. However Old Man Winter has found us the last couple days and the greens are a fleeting memory. O Wise One had mulched them heavily with straw and they may last for awhile but without a root cellar eventually they will freeze even with the mulch. So he has picked some and brought inside for us to eat on for the next couple weeks and me to can. With three five gallon buckets of turnips back in the laundry room I decided to can a few for eating after the fresh ones are gone. First I washed and peeled my turnips. Cut them into about 1 inch chunks and blanched them in boiling water for 3 minutes. Then drain. Place hot turnips in hot jars. You can add 1 teaspoon salt to quarts and half that to pints of desired. Cover with boiling water leaving 1 inch headspace. Remove bubbles. Wipe rims with clean wet cloth to remove and residue. Seal with warm lids and rings. Finger tighten only! Process quarts for 35 minutes at 10 pounds pressure in a pressure canner. Remove hot jars from canner and allow to sit and seal then cool overnight. Wash jars and remove rings and label then they are ready for the pantry. Another 21 jars of turnips in my pantry for winter. These can be mashed as potatoes and even mixed with mashed potatoes. My family loves these canned turnips added to a hot skillet that has cooked bacon bits and smothered onions in it. I reheat the turnips and then simply sprinkle cheese over the top and sit in a hot oven to melt the cheese for a couple minutes and serve. How does your family like their turnips? Blessings from The Holler The Canned Quilter
This is probably Shane’s second favorite thing that I cook. Normally I don’t can it, but I happened upon a hunk of lean beef that was just under 6 pounds for super cheap, so I made som…
It's canning time at our farm. . . Some of the local grocery stores have been running cabbage on sale lately--for as little as 2...
Making fruit preserves is fun, but sometimes, you run into some jam and jelly problems. Learning how to fix those problems is key for any canner.
Peaches might just be the easiest thing to put up. On Wednesday I purchased one flat of peaches that consisted of 6 x 3 litre baskets. They looked beautiful, freshly picked in the Niagra region b…
Old-fashioned Pear Preserves are incredibly simple and delicious; three ingredients transformed into glistening slices of fruit in a honey like syrup. This recipe is versatile and can be made with…
Vintage recipe for Grandmom Gaskill's Tomato Jam made with just three ingredients. Tomatoes, sugar and lemon/lime juice. Canning instructions
Canning beets can be done in several ways, but this recipe captures the flavor of Canning Plain Beets.
This recipe can be make with fresh firm cherries or you can use as I did frozen cherries since in the middle of October there were no fresh cherries to be found.
Apple jam is the perfect fall preserve, and the intense flavor of apples will warm your heart as it dresses up your morning toast. It comes together quickly, with just a few ingredients and no added pectin.
Spiced peaches are a wonderful alternative to regular canned peaches. The addition of whole spices creates a savory treat everybody will love all winter. Make some extra jars to give as gifts - everybody will love this unique Southern treat! (This recipe makes 7 quarts which is the perfect amount for one batch in a water bath or steam canner. I suggest using wide mouth quarts for this recipe as it is much easier to pack the peaches.
Making this easy mandarin jam recipe is not only a great way to use up a bunch of mandarin oranges, it's also a wonderful opportunity to slow down and reflect on what is truly important in life.
This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.
Jim's 'Painkiller' Hot Sauce is a fiery blend of habanero and jalapeño peppers, complemented by fresh herbs and veggies. This sauce perfectly balances heat and flavor, making it a versatile condiment.
Nothing tastes better than peach jam made in your own kitchen.
Looking for something to with the bushel of apples you picked this weekend? Make Apple Jam from Delish.com.
Have you ever tasted Pasta Arrabbiata from Cheesecake Factory? If not, you need to! However, with this marinara recipe you don't even need to go to the restaurant to enjoy it. "Arrabbiata" means "angry" in Italian and with the help of crushed red pepper flakes this pasta sauce can be as angry/spicy as your heart desires. I typically make large batches of this recipe and keep them frozen in my garage freezer. We use this sauce with multiple dishes: basic pasta with marinara, lasagna, manicotti, chicken parmesan...etc. It's very versatile and always good to have on hand. {I multiplied the recipe 4 times to get the amount of sauce above} So let's get to it! Below are the ingredients needed for a single batch of this sauce. Needed: olive oil, tomato sauce, Italian flavored stewed tomatoes, tomato paste, green bell pepper, onion, garlic, Lawry's garlic salt, crushed red pepper flakes, kosher salt, fresh ground black pepper, Italian seasoning, sugar, bay leaves, spaghetti packet, fresh basil, fresh oregano {not pictured above, but definitely needed-- 1 more can of tomato sauce and stewed tomatoes, sugar, bay leaves, spaghetti seasoning packet, fresh basil & kosher salt} First cut up your aromatics. Cut the onion and bell pepper into one inch pieces and mince an entire bulb of garlic. Mince a tablespoon of each basil and oregano and set aside. Heat up the olive oil in a heavy bottom pan and saute the onion, bell pepper and garlic with a healthy pinch of kosher salt and pepper until translucent. Once the peppers and onions have cooked down add an entire small can of tomato paste and stir around to incorporate. Add two cans of stewed tomatoes and two cans of tomato sauce with two cans of water and let simmer for 10-12 minutes. Now, lets add our seasonings! This is where your judgement comes in. I like my pasta with a hint of heat so I add one teaspoon of crushed red peppers, but you can omit it all together if you have a picky eater on your hands. Add 2 bay leaves, 1 teaspoon Italian seasonings, 1 1/2 teaspoons garlic salt, tablespoon of fresh basil & a tablespoon of fresh oregano, 1 spaghetti seasoning packet and salt and pepper to taste. {McCormicks spaghetti seasoning packet is my all time fave, but if you have your own fave go with that} After your pot of marinara sauce has simmered for yet another 15-20 minutes, add 3-4 tablespoons of sugar to your mixture. This cuts through the acidity of your tomatoes and gives the sauce a nice rounded flavor. Believe me... you'll want to add the sugar! I forgot to add it once and it changed the flavor entirely. After the sauce is done simmering, let it cool down and ladle into air-tight freezer containers. Make sure when filling your containers to NOT fill all the way to the top. You must leave 3/4 inch to allow the pasta sauce to expand when it freezes. I've ruined many containers because I've forgotten this step. Our favorite way to eat this marinara sauce is with rigatoni and cooked/slice Colosimo's Hot Italian sausages. If you haven't tried Colosimo's sausage, you're missing out. Since we've moved to NM we haven't been able to find this sausage here. We've had to either order them online and pay a fortune to have them shipped or stock up while we're back in Utah-- it's that good! Alright, happy marinara sauce making!
Updated June 18, 2019 When peaches are in season, I love to buy some at my local Farmer's Market and whip up a batch of yummy peach jam. I like to keep my jam a little "chunky," because I use the fresh jam in all kinds of recipes; basted a pork tenderloin while grilling, top it on hot biscuits or pancakes, whip up some cinnamon peach muffins and more! The possibilities are endless! I like to use freestone peaches for my jams, simply because the peach pit is easier to get out of the peach. All peaches are categorized by the relationship between the fruit’s flesh and pit or stone. As the names subtly imply, the difference between freestone peaches and clingstone peaches is how much the fruit’s flesh clings to the pit. Freestone peaches have fruit that easily pulls away from the pit, while clingstone peach flesh stubbornly clings to the pit. Did you know? SC produces more peaches than Georgia South Carolina averages more than three times the amount (in pounds) of peaches harvested in Georgia in a typical season. Georgia is known as the peach state because commercial peach production began in Georgia, and many known varieties were hybridized there, including ‘Elberta.’ Now let's get started. First, get your peaches. I find the best deals at my local farmers markets or roadside peach stands. Now place them in boiling water for a minute or two and immediately plunge into an ice water bath, and easily slip off skins. Next chop your peaches, removing pits. Place the chopped/diced peaches into a large stock pot. Add one (1 package) fruit pectin (I use Sure-Jell), 2 Tbls. lemon juice and a pat of butter to reduce foaming. Bring to a rolling boil over high heat, stirring constantly to prevent sticking. Now add your sugar all at once, and return to a rolling boil over high heat, stirring constantly. Boil for one (1) minute. Remove from heat and ladle jam into prepared jars leaving 1/4-inch head-space Cover with seals and place jars in boiling water water bath (stock pot filled with hot water which should cover tops of jars by 1-2") or steam canner. Bring to a boil and process pint jars 10 minutes. Remove stock pot from heat, and remove jars placing on a towel on your kitchen counter and let sit undisturbed for 24 hours. You may also like: Smoky Honey Habanero Peach Jam Maple Bourbon Peach Jam Peach and Brandy Sauce Recipe Ingredients 4 cups chopped/diced freestone peaches (peeled and pitted) 2 Tbls. lemon juice 1 tsp butter 1 package fruit pectin (Sure-Jell) 5 1/2 cups sugar Method Place chopped/diced peaches in large stock pot. Add 2 tbls. lemon juice, one (1) package Sure-Jell and the butter. Bring mixture to a boil over high heat, stirring constantly to prevent sticking. Once mixture is boiling, add sugar all at once and return to a rolling boil, stirring constantly. Boil for one (1) minute. Remove from heat and immediately fill prepared jars with jam mixture leaving 1/4-inch head-space. Cover jars with seals and rings, and place in boiling water bath (stock pot filled with water over the tops of the jars by 1-2"), or process in a steam canner now USDA and NCHFP approved. Bring to a boil and process pint jars 10 minutes. Remove stock pot from heat and remove jars placing them on a towel on your kitchen counter and let sit undisturbed for 24 hours. Jars are sealed when "button" in middle of lid is fully depressed. Yield: 4 pint jars Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
I have been canning for a little over two years. I jumped into the waters a little cautiously, but it didn't take long until I was addicted. Shelves and shelves of our very favorite fruits and vegetables all beautifully resting in glass jars. Perfectly lined up in rows. Row upon row. I mean what is not to love! One of our favorite canned fruits is pears. Oh mercy me, they are so delightfully yummy. Pears are a little time intensive to can, but once you get the hang of it, well it isn't that bad. Plus, the end result is completely worth all the work and effort. I am sharing how I can pears with you today. I learned this way of canning pears from a girl who learned it from her mom, who has been doing it this way forever. So this really is a tried and true way to can those beautiful pears. This method is raw pack canning. So, what do you need-- lots of pears your choice of pint or quart jars (I prefer quart wide mouth jars). lids and rings sugar Before you can start prepping the fruit, you want to prep jars, lids, and rings. I wash the jars and then keep them in an 180 degree oven to keep warm until I use them. I wash the rings and lids and then keep them in a pot of simmering water until ready to use. In preparation, also fill a tea kettle. If you are doing a lot of pears, this will all be done in batches. First wash the pears. Cut of the tops and bottoms. Then peal the pear. Cut the pear in half from top to bottom. Then remove the core, with a v-cut. Heat the tea kettle. Remove several jars from the oven. For light syrup, place 1/4 cup sugar in the bottom of a jar. Place the pear, cavity down into the bottom of the jar. Keep layering pears, cavity down until the jars is filled to the neck of the jar. Pour the boiling water from the tea kettle into each jar leaving one half inch head space. Remove the air bubbles from the jar. Wipe the rim of the jars clean with a clean, hot rag. Remove a lid and ring from the boiling water, and place on the jar. Make sure to not screw the ring on too tight or the lid could buckle in the processing. Place the jars in a water bath canner. Make sure the water covers the jars with an inch extra. Place the lid on the canner and bring to a boil. Once the pot is boiling....aka...rocking and a rolling...let the jars process. Pints take 30 minutes and quarts take 35 minutes, unless you need to add time due to your altitude. Processing time will depend on your altitude. For instance, I have to add 10 extra minutes due to living so blasted high up. Check HERE for your processing time. Once the processing time is done. Allow the jars to set for a few minutes. Remove from the water bath canner and set out on the counter. Wait for the lovely "pop" of your jars sealing. Allow the jars to cool on the counter. Check in 24 hours to make sure all the lids have sealed. There might appear to be a layer of sugar still on the bottom of the jar. Don't fret. It will dissolve. Once you know all the jars are sealed, they can be stored on your shelves and eaten when your little heart desires. As I said, this is how I have canned pears for years. I do recommend going to THIS site or looking into The Ball Complete Book of Home Preserving for further canning how-to. Trust me, canning is not scary! If I can do it, you can do it!!
Learn how to make your own homemade pineapple jam (without pectin) with this super simple recipe that only requires 3 ingredients!
agoodappetite.blogspot.com/2008/09/my-grandmothers-refrig...
Has your summer garden excess got you in a bit of a pickle? Here are five summer pickling ideas to help preserve your garden’s bounty.
Making Sauerkraut has become an annual fall event for our family. Last year we processed 130 LBS of cabbage into sauerkraut. We used Grandma June's recipe she used for many years. Let sit in a 20 gallon crock, for approx. 6 weeks, in a warm room, about 75 degrees. If the room is cooler plan for a
Easy jam recipe to whip up when you have some fresh blackberries!
Here is the step by step instructions for canning salmon or tuna. I do both and trust me once you can your own tuna, you will never again eat regular tuna in the can at the grocery store. Each ste…
These silver skin onions are supberb when finished. It does take time if you can do it and you will be rewarded. This recipe was given to me by my mother over 40 years ago. It takes 7 days of a short time each day to achieve great results.
Mummola - harvoista paikoista on niin lämpimiä muistoja kuin omasta mummolasta. Serkusten kanssa mummolassa vietetyt kesäpäivät tuovat saman tien mieleen lapsuuden huolettoman onnellisuuden, porottavan auringon ja käsiin sulavan jätskin, jota haettiin ukin ja mummon pyörillä kyläkauppa Roposelta. Kesäiltoina leikkimökin takana nuotiopaikalla paistuivat makkarat ja savustui lohi. Kun bongasin suolaa ja hunajaa-blogista heinä-elokuun mummola-aiheisen ruokahaasteen, olin aivan myyty. Tähänhän on pakko osallistua. Kävin mielessä mummon lihapullat, ukin läskisoosin, mansikka-raparperikiisselin, ahvenkeiton. Kaikki maut herahtavat vieläkin heti kielelle, vaikka hetkeen ei ole tullut noita mummolan herkkuja syötyäkään. Siskon kanssa pistettiin vielä viisaat päämme yhteen ja kaivettiin makumuistiemme sopukoista yksi erityinen mummolaherkku, nimittäin mummon sipulikurkut. Voi taivas, ne ovat hyviä. Sillä sekunnilla, kun siskoni sanoi sen ääneen, tiesin, että niitä on tehtävä. Mummon sipulikurkut: 2 kg avomaankurkkuja ½ kg sipulia 1 ruukku tilliä Liemi: 4dl etikkaa 375 g sokeria ½ dl suolaa 1 tl sinapinsiemeniä Leikkaa kurkut ohuiksi viipaleiksi. Kuutioi sipulit. Lado isoon kulhoon vuorotellen kurkkuja, sipulikuutioita ja tilliä. Lisää etikan joukkoon sokeri, suola ja sinapin siemenet. Sekoita, kunnes suola ja sokeri ovat liuenneet ja kaada liemi kurkkujen päälle. Laita kulhon päälle lautanen ja jotain painavaa ja siirrä kurkut jääkaappiin tekeytymään vuorokaudeksi. Säilö lasipurkkeihin seuraavana päivänä ja anna tekeytyä jääkaapissa ainakin pari viikkoa. Sipulikurkut säilyvät viileässä noin puoli vuotta. Kiitos mummolle reseptistä! Näistä tuli juuri niin hyviä kuin muistelinkin niiden olevan :)
Cucumber Jam Joyous jams. Making a jam or jelly is rewarding in so many ways. When you hold that freshly filled jar, you feel such pride. When you taste it, you feel something even better. When you…
Pepper jam is an easy recipe for a lovely colored, condiment or food gift. Perfect balance of sweet and heat used as an appetizer with cheese and crackers.
While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy sn…
