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Archive for the ‘Recipes’ Category

I must apologize up front for the editing on this video. I am not very experienced at this, and the super easy app I had on my phone “updated” and became way too complicate for me to use. I found another app, but it wasn’t much better – so hopefully I will find one I can understand.

However! I do understand canning! This is a video for making strawberry pie filling. I learned to do this last year, and have since made apple pie filling as well as peach. It is a little labor intensive, but well worth the effort! If you have questions, please feel free to e-mail me.

This is the recipe:

For 1 quart: 3 1/2 cups fresh or thawed strawberries, 3/4 cup plus 2 tbsp granulated sugar, 1/4 cup plus 1 tbsp Clear Jel (cook type), 1 cup cold water, 3 1/2 tsp bottled lemon juice.

For 7 quarts: 6 quarts (24 cups) strawberries, 6 cups sugar, 2 1/4 cups Clear Jel, 7 cups cold water, 1/2 cup bottled lemon juice.

4-8 drops of red food coloring – optional

Wash and cap strawberries and drain fruit. Combine sugar and Clear Jel in a large pot, mix well. Add water and mix well. (Add red food coloring, if desired). Cook on med high until mixture thickens and begins to bubble. Stir to a smooth consistency. Add lemon juice and boil 1 minute, stirring constantly. Fold in strawberries immediately and then fill quart jars, one at a time, leaving 1 1/2″ headspace. Do your best to get all the air bubbles out of the jars. This will be difficult due to the thickness of the mixture. It’s best to add a little at a time, and remove the air bubbles. Wipe rims, add lids and rings and process 30 minutes in a full rolling boil water bath.

Canning Strawberry Pie Filling Video

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I uploaded a new cooking video to youtube today. It is for making pastry and an apple cobbler pie! Enjoy!

Apple Cobbler Pie

And can you believe it? The “Angel Biscuits” video has over 2,000 views! Unbelievable!

Angel Biscuits

If you haven’t subscribed to my youtube channel, please do so! I think you’ll enjoy it.

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I recorded a video in my kitchen on how to make home made pastry and mini (individual) chicken pot pies. I haven’t uploaded it to youtube yet, but I did put it on facebook. Here is the link.

https://m.facebook.com/story.php?story_fbid=437399573324480&id=179662699098170

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This is my deer stew chili for our chili cook off at church tonight. I started with a recipe from my Ball canning book, first of all because it sounded good – and second – I want to eventually can some of this and wanted to see how it tasted. (Note: Venison can safely be substituted for beef or pork in any tested canning recipe.)

The recipe called for about 1/3 cup of chipotles in adobo sauce… I had never heard of such a thing! After searching and inquiring I finally found some in a local grocery store.

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After browning the deer stew in olive oil and then frying the sweet peppers and onions in the same skillet, I prepared to assemble the mixture in a crockpot. I pulled the pull tab on the peppers and stuck my finger to a drop of the sauce on the lid and touched it to my tongue. HOLY COW! THAT STUFF IS HOT!!!

So – instead of 1/3 cup of the peppers and sauce I might have put in a tablespoon or two of sauce. Next I added the other ingredients* and set the pot to cooking…

But now – what was I going to do with the rest of the sauce (and the huge chipotles in the sauce)? This stuff was waaay too expensive to throw out! So, I took the peppers out, one at a time, and removed all the seeds, then cut the peppers up really small.

Next I put spoons full of the sauce on parchment paper on a baking sheet.

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I will freeze these and use them SPARINGLY in future pots of chili!

Where there’s a will – there’s a way!

I’ll let you know how it goes!

 

*If you’d like this recipe check the New Ball canning and Preserving Book. I’ll also do another blog post when I get ready to can the chili. I’ve also found a recipe for making my own adobo sauce. As I said, that stuff is expensive and it is too hot for our taste, I think I can make a milder version.

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It has been said that experience comes from learning from your mistakes and wisdom comes from learning from the mistakes of others. Today I learned two great lessons of what not to do. So let me share a word of wisdom with you.

I had about a peck (1/4 bushel) of ripe roma tomatoes that needed canning. I had found a recipe in the 2015 Ball Canning book for “Roasted Roma” so I thought, “That sounds good!”

The problem was, we don’t have a gas grill. Not to worry, the recipe said they could be roasted in the oven on broil…

What a mess! They didn’t roast – they cooked and turned into a mushy mess! Oh well, I finally got them peeled, but won’t try that again!

(By the way – there are no pictures because I was up to my elbows in tomato goo!)

Next the recipe called for 3 bulbs of roasted garlic. I LOVE roasted garlic, but I always roast it by peeling the cloves, drizzling with olive oil and wrapping in aluminum foil and roasting for about 30 minutes @ 350°. However this recipe said to drizzle the olive oil over the whole bulbs, then wrapping in foil and roasting…

Well, ok… let’s follow the recipe. Again – what a mess! Doing it this way necessitated squeezing each clove to extract the garlic “goodie” out. I had olive oil all over me, and it took “two-forevers” to get all the cloves squeezed out. And pictures? Forget it!

Anyway, I (sorta) proceeded with the recipe (I used roasted peppers from the freezer instead of fresh peppers) and added the onions. By the time everything had been added and cooked I really just had some chunky pasta sauce (which is what I renamed the recipe).

The “Roasted Romas” recipe called for processing the pint or quart jars for 85 minutes! I know that length of time was considering that the tomatoes would be mostly firm… they were anything BUT firm! It was sauce! But… I processed them for that amount of time. I knew it wouldn’t hurt anything – and might even thicken up the sauce.

After that I still had some regular tomatoes that needed canning so I thought, “Shoot! I May as well try another new recipe!” (Some days I’m just crazy like that…)

So I prepared the rest of the tomatoes using a “Chili Sauce” recipe. Simple and only needed to process 15 minutes. I used up the rest of my roasted peppers.

All in all not a bad day and I learned two very valuable lessons – and maybe you can learn something from my mess to save you time and effort in the future.

By the way – about roasting garlic – I love to roast it, mash it up and dehydrate it. Then I grind it up into a coarse powder. It is absolutely delicious!

And here’s a picture of the finished product. The quart jars are spaghetti sauce I canned yesterday. The pints are the (ahem) “Chunky Pasta Sauce” and the half pints are the chili sauce.

#farmstewardship at its best!

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Today I made, what I call, “Dip Salsa”. This is to distinguish it from a “chili salsa” that I use in meatloaf, chili, and other dishes.

Dip salsa is just for eating with chips. It is easy to make (although it takes a while to cut everything up) and it is very good!

Cut up:

7 cups +/- peeled, chopped and seeded tomatoes. You can peel these by hand or use the dip in boiling water method. It’s not imperative that you get every seed out, you just want the tomatoes to have as little juice as possible. (Paste type tomatoes would be excellent here).

2 cups peeled, chopped and seeded cucumbers. This is a good way to use up those big cucumbers that hid out from you while you were picking smaller ones. Again, if a few seeds sneak by, it’s ok.

2 cups chopped and seeded sweet banana peppers or other sweet peppers. This year I used yellow lunchbox peppers and a couple of black bell peppers (yes – black!)

1/2 cup chopped and seeded jalapeno peppers (more or less to taste – or you could throw in a cayenne or two if you like them… Oh – and don’t forget to wear gloves while cutting the hot peppers – you’ll thank me later.)

The original recipe didn’t call for onions, but I added a chopped purple onion to the mix.

Add 3-4 cloves of garlic (depending on size)

1 tbsp fresh marjoram or 2 tsp dried

1 tbsp fresh cilantro or 2 tsp dried

1/2 cup cider vinegar

2 tbsp lemon juice (or lime juice for a variation)

Combine all in a large pot

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And then bring to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars with 1/2″ headspace.

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Waterbath 15 minutes. This amount of veggies makes about 9-11 half pints.

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Today I had bean with bacon soup for lunch  that I’d canned a few months ago and I thought I’d share the recipe. I only have one picture which I’ll share at the end.

2lbs dried navy beans – soaked overnight, or “quick soaked” by bringing to a boil, boiling for 2 minutes then allowing to sit for 30 minutes and rhen draining.

2 qts tomato juice (or a thin sauce)

3 cups chopped onions

2 lb bacon or ham

2 cups sliced carrots

3 cups diced celery

Black pepper

2 bay leaves

1 tbsp cumin

1 cup brown sugar (to taste)

(No need for salt due to bacon or ham)

Combine beans, carrots, celery, tomato juice, pepper and cumin. Cook on medium.

Meanwhile, fry bacon to cripsy, remove and drain well on paper towels. Fry onions until soft and also drain well, then add to bean mixture.

Add brown sugar to taste.

Simmer a while (30-45 minutes – you may need to add water to make as “soupy” as you like).

Remove bay leaves

Fill hot sterilized jars leaving 1″ headspace. Remove air bubbles and wipe rims with a paper towel dampened with vinegar.

Pressure quarts for 90 minutes at 11lb pressure (adjusted for your altitude)

Pints pressure 75 minutes.

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