Strawberry jam with a new recipe

There were more...but we couldn't stop eating them out of hand. 

DH and i picked berries together and it was such fun. (in June...)Ive never been strawberry picking, only peach picking(In August before school started again).  My Mom and I used to go picking peaches together. There aren't any good peaches up in Minnesota. They advertise them, but the ones I've bought have just been flat in my mouth. No zing the way a peach should have. That sweetness that drips down your chin and pulls your mouth into a smile as you eat it. Nope, they just don't exist here. Only in South Carolina. I know that you think Georgia produces more peaches than anywhere, but they don't. South Carolina produces more peaches, Georgia just advertises more.

I digress, strawberries. So living in a different location brings different fruits and vegetables to the dining room table. I may not be able to get sweet, fresh peaches here in Minnesota. But, the strawberries are out of this world! I've never tasted a strawberry picked right off the bush and still warm from the sun. It's a slice of heaven. I wanted to save that strawberry heaven feeling, so I decided to make... strawberry jam. And of course, no complaints from DH as it's his favorite flavor of jam! 

Making strawberry jam 

I also made some apple jelly. You can see the finished apple jelly on the left and the strawberry jam on the right. And the peanut butter that I had to buy so we could have PB&Js with all the yummy jam! 

I took this recipe from my favorite canning book. I'm sure you would love it. 

The Better homes and garden canning book. I've made almost every recipe in it and it is wonderful! 

If you can only get one book for canning I would say get the Ball book for the year and then get this one. (I know that's 2, but you can get the ball book in a set each year so it's practically free!) 

Another thing to add to my pantry/cellar that's going to be in the basement. 

I can't wait for that jam to set so I can have a sandwich and a cuppa tea. 

All in all I used about half of the box of strawberries to make 8 half pints and 1 pint plus a little bit that I didn't fill up a whole jar so it's in the fridge.  Not bad for a few hours of work I'd say!

Canning Catsup and Corn Salsa

Yesterday I canned catsup from my neighbor's tomatoes and did up some corn salsa from corn that we bought at the farmer's market and a few of my neighbor's tomatoes. They grew so many tomatoes that he gives me some all the time. I feel bad taking them, but I appreciate him giving them to us. I've made all kinds of things with them.
 So Catsup. *sigh* Devote a day to making this and don't plan on doing much else for the day.  I feel like I didn't get much done around the house yesterday. And honestly I didn't. The kitchen is a mess even though I tried to clean up the splashes as I went along. (Taking pictures that you know you are going to post online helps with that too.)        

These are some of the tomatoes that I started with from my neighbor.

Chop them up. I quartered them initially. I think I might do  smaller chunks next time and just try only Roma tomatoes or a paste type tomato. 

Here I added the onion to the tomato and let it cook. 

The bowl on the left is the juice that  I drained. I later heated it in a pot and canned it for use later.

This looks awesome, but I cooled it off and put it in the blender to get it homogenized and creamy like store bought catsup. 

Here are all the cans of catsup and the 2 of juice on the right. 

The day after, I still had the canning bug. So, I did up some corn salsa. I had tomatoes still so I added some of them. Keep in mind that adding the vinegar makes it so you can water bath can this one. Otherwise I would have put it in the pressure canner.

Remember, clean, hot sterilized jars are more important than any recipe. 

Here is a picture of it all done. 

Canning Relish

Last week I was super busy and I made a lot of things. I'm pretty sure this was done on Saturday, but my memory needs an upgrade. HA HA! No, seriously...
Sweet Relish was surprisingly easy.  I cut up all the onions, bell peppers, and cucumbers and added the pickling salt (1/4 Cup for a single batch) to the, stirred it up and let them sit for 2 hours. The cutting up of all the veggies was the longest and tiring part. The rest was easy and pretty simple. I also made a double batch because I wanted to get a few pints to my awesome neighbors who give us produce all the time. Plus they had us over for a beer and gave us pickles.
A single batch is 6 medium cucumbers(6 Cups  chopped) 3 bell peppers (3 Cups chopped) and 6 medium onions (3 Cups chopped.)

Of course you want to start with clean, sterilized, hot jars. This is my pressure canner that my DH got me for Christmas a few years ago. (Before he was my husband even!) I use it as my water bath canner too. :) 

After the soaking period, I rinsed all the salt off the mixture and made the pickling mixture. 

For a single batch it is:

3 Cups Sugar

2 Cups ACV (see my endorsement below)

2.5 tsps celery seed

2.5 tsps mustard seed

0.5 tsps tumeric

Bring this to a boil and then add the rinsed veggie mix and bring to a boil again. Let cook until it is the desired consistency. I made mine a little runnier than I wanted it and next time I think I'll let it cook longer and start the relish before I get the jars going. 

When you are ready ladle hot relish into clean hot jars. Wipe rims, adjust lids, boiling water canner process for 10 minutes. I let mine go double time since I did pints and the recipe called for half-pints. Just to be sure. I always like to leave it in longer to make sure to kill everything in the jar rather than risk my families health. Plus, if it cooks a little more what does it really matter right? I doubled the recipe, but I didn't have a large enough pot so I cooked them separately until I had boiled out enough of the juice to put them together. It turned out pretty well this way. Although I think I'll make just a single batch of it next time. This makes 7 half-pints, but I doubled it and made 7 pints-2 of which went to my neighbor. 

So, sweet relish is done and I'm going to try my hand at catsup so I can use up these tomatoes on my counter. 

This is the kind of ACV that I like. It is good and good for you. I try to use it in everything that I make. Until I start making my own I suppose. But, my apple trees are not producing quite yet. Maybe a few more years before they are producing, so until then. This is my endorsement for ACV. I even drink it when I feel sick. Better than gatorade and less sugar too.  Although it was MUCH cheaper down south. I think the cost to truck it up here is the biggest hiccup. When I find a good health food store I'll buy it by the gallon and save a little bit. 

This is the finished product. It looks so pretty in the jars. I would be ok giving this as gifts for people who liked it on their hot dogs or something. Maybe a thought for next year??


And surprise...my DH made bread for me! He is really good at it. Actually better than I am, and he made honey wheat! YUMMY.  It's good straight out of the oven or warm with butter, toasted with jam or as a sandwich. I think we will make our own from now on. Easy and better for us plus no preservatives. That really is my favorite part. I hate the thought of putting that junk into my body.

He wants me to add that the recipe can be found here.

Thanks for canning with me (again!)

-Dinie

Canning Salsa

My garden is a piddly little thing this year, but I have amazing neighbors. They have given me so many cucumbers and tomatoes this year. I have made spaghetti sauce and pickles previously.

Now I've done salsa. Our church is having a festival on the 6th of September and we're having a salsa booth. Basically, people are bringing their salsa and their recipes to the church and it will be put out to sample. If someone wants the recipe for one, they can buy it on a card for a quarter. All proceeds are going to the youth group mission trip. So, I feel like it is a good cause.

Here is my recipe for free. (Although if you want to send me money, I can pass it on to the church as well.)

I didn't have enough to make a whole batch, but I made what I could. I also (of course) added some spiciness to it with those thai peppers that I bought from the Hamoung lady at the farmer's market. They are at this point dried and ready to add some kick to my recipes. :)


Chunky Homemade Salsa by Dinie

7 lbs Tomatoes (I used cherry, but any juicy kind works)
3 Bell Peppers, Chopped
7-10 jalapeño peppers
4 Thai Peppers, Dried and powdered
2 cups Onion coarsely chopped(1 Medium Onion)
1/4 Cup Dried Parsley or 1/2 Cup Fresh Parsley (I suppose you could use cilantro, but I hate the stuff)
5 cloves or 5 TBSP minced garlic
1/2 Cup ACV
5 TBSP Lime Juice
1 TBSP Sugar/honey/stevia
1 TSP Salt
1 TSP Ground black pepper


Wash all produce. (Mine came from the garden so it was dirty, yet had no chemicals like in the store.)
If you are using large tomatoes they need to be peeled. I like the cherries because this step is not necessary.  Chop coarsely measure 14 Cups and set to boiling in a large pot. (You can drain your tomatoes if you do not like it runny. I do, so I didn't)
Simmer for about 45 mins to an hour until thickened to desired consistency and stir frequently.

While tomatoes are boiling, chop peppers and onion. After the tomatoes come to a boil add all ingredients to pot. Return to a boil and remove from heat.

Ladle hot salsa into hot, clean jars with 1/2 headspace. Wipe rims and adjust lids. Process in a boiling water bath for 35 minutes. Remove and cool. Makes 4 pints.  (or as I did, 1 quart and 2 pints.)

I made a jar of pickles while I waited on my salsa to boil again.
And in the morning I made (sorry no picture, it was gone before I even thought to take a picture.) fried green tomatoes on a bed of grits topped with my homemade salsa and an egg on the side. It was fantastic!

Tomorrow I plan on making my DH some sweet relish with what is left of the cucumbers. I'll let you know how that goes as well.

TA-TA for now.

-Dinie

Canning in the new homestead-2 Pickle recipes for you! Pickle Soup and Mayo Rolls

So I canned some stuff at a friend's house from some peppers she had growing in her yard and didn't know what to do with. I ended up leaving them at her house for her when we moved from South Carolina to Minnesota.
I made Pickled Peppers. They are really good in Mexican foods and the juice is good when making soups. Once I even used the juices to marinate some meat for a roast. It made it more tender than it would have been, as it was a tough old cow. All in all, they were wonderful and I hope she enjoys the remaining jars. I used banana peppers, but you can use any type that you have. I will likely be doing jalapeños next year or even in the fall if my peppers all produce. ( I did plant about 15 plants.)

Pickled Peppers

(I didn't weigh the peppers so I do not know how many I had. I just chopped them all up into slices. But I did 2 batches of this. So we probably had 10-12lbs of peppers.)

Wash and prepare jars for canning. Boil all utensils and jars for sterilization purposes. 

• 4&1/2 pounds of sweet peppers and 1&1/2 hot peppers Or you can use all bananas like I did here 6 pounds total. 
• 6&1/2 C. White or ACV
• 1&1/3 C. Water
• 2/3C. sugar
• 4 Tsp. pickling salt
• 3 whole cloves garlic(I used 3 Tbsp. of minced garlic-previously prepared)

1. Cut all peppers into quarters or slices, if you are using long peppers it looks better. Remove stems, membranes and if desired seeds. (I leave them in because it is where the heat is stronger in peppers) 
2. (If using bells or you quartered the peppers, this does bring out the flavor in some peppers more.) Place cut side down, on a extra large baking sheet,lined with foil. Bake at 450F for 20 minutes. Place peppers in a brown paper bag to cool. Use paring knife to peel off skins. Slice. 
3. In a saucepan combine the vinegar, water, sugar, salt and garlic. Heat to boiling and reduce heat. Simmer uncovered for 10 minutes. 
4. Place mixture of peppers into hot, clean pint canning jars, leaving 1/2 in head space. Pour liquid over peppers, leaving our 1/2 head space. Remove air bubbles. Wipe jar rims;adjust lids.
5. Process jars in boiling-water canner for 15 minutes. Remove and cool overnight.

A few weeks ago, in our new house, I also made some dill pickles. I used small pickles from the farmer's market(because I've only been here a month!) and fresh dill. 

I can give you the recipe for this one as well.  My step-sister gave it to me and her pickles are always so wonderful. Plus, there are no food dyes or preservatives in the jars! 

 I made 3-1/2 gallon whole dills, 5- 1&1/2 pint whole dills and 5-1 pint sliced dills. Some of the jars I added a halved Thai pepper for some kick. Those Thai peppers were sold to me at a farmer's market, by a Hmong lady. I didn't know exactly how hot they were, so I ate one. WHOLE! My mouth was on fire and my eyes were watering. Big mistake! Huge! I ate a pickle and it calmed down a little. After that I knew I had to get them for my pickles. But, be warned, they are hot!

  I know I did more whole than sliced on this, but not too many. I had to make 2 batches of the liquid mixture, but I'd say I only used about half of the second batch. I put it in a large jar to use for the next time I pickle. (Use it up, wear it out or do without is my motto here.)

Liquid Mixture for Pickles

3 quarts of water

1 quart of vinegar (I use apple cider vinegar as I feel it imparts a better taste)

salt

5-6 whole pepper corns

1 tsp. of chopped garlic

dill seeds or fresh dill heads and dill weed or leaves.(Anything to impart a dilly flavor!)

1. Measure the water, vinegar and salt and put them in a stock pot on the stove. I started on medium and turned it up until the salt is dissolved into the mixture. 
2. They must sit for 2 weeks before you can enjoy them. Use this time to look into what you want to do with all those lovely pickles.(Don't forget the juice!)

I made Pickle Soup from one of the sliced cans. Here is a link for that, it is outstanding. 

Although, I made it easier(I think) with the following changes. 

Pickle Soup. (Don’t knock it till you try it

I made it in one pot. Started with the onions, added the chopped carrot. Then the water (I added about 6 cups of water and 2 spoonfuls of broth replacer (I use better than bouillon, it really is better!)  I let it heat up the broth to a boil and then added the potatoes. Covered and washed dishes. Once the potatoes were soft I added the pickles and let it cook for 5 minutes or so. I mixed up 2 tbsp. flour and milk/cream mixture and added it to the soup. I stirred and waited for it to thicken up a little. It did not thicken much but a little. If you wanted thick soup, you could cut down the water and add more milk/flour mix. After everything had a chance to simmer together I added the pickle juice. I used more than the recipe called for, but I liked the ‘bite’ of it. (I used all the juice in a pint sized jar) I used my homemade pickles, but I think store bought might be good too, just make sure they are not too soft I think. DH liked it too.

I made whole wheat mayo rolls with it. It was really good. Here is that recipe. My mother gave it to me a while back ago and I make them all the time. I'm not sure if she made it up or found it somewhere. Either way, I've never seen another like it. Plus, you don't have to use up your eggs. It could very easily be made into a vegan recipe. Use rice or soy milk and vegannaise instead. :) Either way, these have become my favorite. I hope you like them too.

Mayo Rolls- Yield 6 rolls

1/4C white flour and 3/4C whole wheat OR 1C. White self-rising flour
(1&1/4 tsp. Baking Powder  Only for using the whole wheat addition or if you are using all purpose flour and need some lift.)
1/2 tsp. Salt
1/4 C. Mayo
1/2 C. Milk

1. Preheat over to 400F
2. Mix together all dry ingredients in a medium bowl.
3. Add Mayo and Milk.
4. Stir until it is a uniform mixture. 
5. Spray a 6 cup muffin tin or put butter in each tin. Measure out equal amounts into each tin and put in very hot oven for 20 minutes. 
6. Serve Hot with soup. 

I told DH we were having Pickle Soup and Mayo Rolls. He gave me a weird look, sat down and said, “ I don’t see any pickles or mayonnaise here.” and began to eat.
So, I guess you could just not tell anyone and they wouldn’t know.
It’s a great way to use up EVERYTHING available.
If I would have had any I could have chopped up some meat and threw it in the pot too, but I need it for the rest of the month.

I hope that you enjoy these recipes for pickles, soup and rolls. I'd love to hear about your recipes also.