What I love, What I do, (from the Kitchen): Canning

Showing posts with label Canning. Show all posts

Wednesday, September 29, 2010

Canning-Peach Pit Jelly

I love fresh peaches and only wish they would stay in season and fresh a little bit longer! I love to make fresh peach pies, they are simply the best of the fresh fruit pies in my opinion. The pie was one of my very first blogs. There are other ways to preserve peaches and I love the peach pit jelly because the flavor is so good.

After bottling peaches for storage the first time my husband suggested that we use the pits to make jelly. I am sure that my mouth dropped to the floor after all aren’t peach pits full of arsenic? He said this was done by the pioneers in an effort to make use of everything they had. I was curious so we made it and I fell in love with it. You simply keep the WHOLE pits of the peaches as you bottle them in a separate bowl and cover with water, the pits will have remnants of the fruit on them. In a large saucepan cover the pits with water and bring just to a boil, let cool. Measure out enough water to equal 1 qt. discard the pits and save the juice.

Peach Pit Jelly

1 box powdered pectin
3 c. sugar
3-4 c. peach pit liquid

Dissolve the sugar and pectin into the liquid. Bring to a boil and it starts to thicken. Pour into clean jars and seal.

The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.

Wednesday, September 15, 2010

Gourmet Guy's Modifications to Grandma's Chili Sauce

I figured since I am the one who always makes this, I would let you know how I have modified it over the years. I always use the red versions of the three peppers if they are available - not important, just a preference.

Grandma's Chili Sauce (Gourmet Guy's Version)

1 gallon ripe tomatoes, peeled, cored and chopped (That is 1 gallon after peeling and chopping)
2-3 large onions, coarse chopped (3/8 inch cubes)
4 (min.) green peppers, 4-6 Anaheim Peppers, 2-4 jalapenos, coarse chopped (3/8 inch cubes)
1-1/2 c. white sugar
2-1/8 c. cider vinegar
5 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. curry powder
1/4 t. ground cloves
2 t. ginger powder
1 t. dry mustard
1 t. tabasco sauce

Mix all ingredients together and simmer for two hours, stirring occasionally. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.

Canning-Chili Sauce

I have been putting recipes on here for quite awhile and still I find ones that my girls ask for. I thought that I had this one was on my computer file but alas I did not. So after searching for the original I decided to put it on here and on my permanent file...hopefully Natalie will add pictures as she does this.....(hint, hint, hint!) What I also discovered were more recipes that I had not included as well so here goes another project!

Grandma's Chili Sauce
1/4 bushel ripe tomatoes, finely chopped
12 onions, finely chopped (the original recipe said the size of eggs...)
6 green peppers, finely chopped
2 c. brown sugar (1 pint)
2 c. cider vinegar (1 pint dark vinegar)
3 T. salt
1 T. cinnamon
1/2 t. paprika
1/2 T. allspice
1/2 T. cloves

Mix first six ingredients together and cook until (until almost done) thick. Add spices and cook a little longer. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.
(This is an older recipe so I have made some changes to update but put the original in parenthesis. This recipe came from "the gourmet guy's grandmother and is a family favorite that we use a lot.)

Thursday, November 12, 2009

Huevos Rancheros

Bring chile sauce and diced green peppers to boil.

Add eggs to the sauce.

Salt and pepper to taste.

Cover and steam until eggs are desired doneness.

Place eggs on warmed corn tortilla

Add cheese and avocados.

Huevos Rancheros

Corn tortillas, 1 each

eggs, 2 each,

2/3 cup chili sauce (homemade if you have it)
2 heaping tablespoons salsa

1 heaping teaspoon green chilies
Salt and freshly ground black pepper

grated cheddar cheese
Avocado wedges

Heat chili sauce, salsa, and green chilies in a small skillet until mixture begins to boil. Make small indention in center and crack two eggs into it. Salt and pepper to taste. Cover and cook until eggs are set to the desired stage.

While eggs are cooking, microwave corn tortilla for 15 seconds. Slide eggs and sauce out onto the corn tortilla, top with grated cheese and 3-4 avocado wedges.

Wednesday, July 30, 2008

Food Storage

For years I have been canning, freezing, adding to and learning about food and food storage for my family. I have learned to love to cook and try new things and tips. Let me share some with you.

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)