Concord Grape Jam

 

There is nothing like a peanut butter and jelly sandwich but my favorite jelly with peanut butter is by far grape jelly.  So much flavor bursting in your mouth.  I know I am not alone on this one is there is jars of peanut butter already mixed with grape jelly.  My roommate way back int he day use to buy it and eat it by the spoonful!

This grape jelly, the one you can make at home if you have access to Concord Grapes is phenomenal. But here is the exciting news, you can even make it with frozen concentrate grape juice.  Yeah! Wowzer!  Just reconstitute it and follow the recipe below as usual, omitting the water in the recipe.

Concord Grape Jelly

3 pounds of Concord Grapes
1/2 cup water

4 cups Concord Grape Juice (that you extracted or from concentrate)
7 cups sugar
pectin powder or liquid directions to follow.

Take the grapes off the stems and place them in a heavy bottom sauce pan or soup pot.  Pour in a half cup water.  Using a potato masher, squash the grapes.  If you do not have a potato masher, you can use your hands.  Just get them all squashed.  Bring the grape to a boil and reduce heat to a simmer. Cover.  Simmer for 10 minutes.

While the grapes are simmering away, prepare a colander lined with cheese cloth. Place it over a pot or a bowl that it can drain into it.  It has to be large enough to hold all the grapes. I used a fine mesh colander and did not need to use cheesecloth.  Yeah!

Once it is done simmering, pour the grapes into your cheesecloth line colander or a fine mesh strainer.

Vietnamese Carrot and Daikon Radish Pickle (Do Chun)

I was through with canning.  I put away my canner, I put away my lids and rings and warded off any future canning projects because I was done for the season.  Done I tell you!  Then I went crazy buying carrots at the market last week and I have this daikon radish in my fridge and well, I have no room in my fridge at present because I have been roasting squash and freezing it lately.  I actually have a pretty small fridge.  Its filled with end of the summer pickles.  Had to get those in before all the cukes were gone.   

I was left with no choice.  Can it!  I had to.  Noooooo. 

I will be grateful.  After Thanksgiving is over and I want some new fresh taste, I will pull out one of these sweet little jars and have me a Banh Mi sandwich.  Maybe even a turkey Banh Mi!


Vietnamese Carrot and Daikon Pickle  (Do Chun)
Adapted from this recipe via Ball Canning.  One of the best sources of info on canning.

You can do any size.  If you just want to do one jar, cut it way back and why bother even canning it. Put it in your fridge and in a week, you will have a tasty pickle to pair with your Vietnamese food or to go on your Bahn Mi sandwich.  Just make sure your vinegar ratio is 2:1 and your water sugar is 2:1.  1 tablespoon or more of salt per cup.

2 pounds carrots
2 pounds daikon radish
3 cups white vinegar
3 cups water
1 1/2 cups sugar
3 tablespoons Kosher salt
1 clove garlic per jar
1/4 teaspoon chili flakes per jar

Heat vinegar, water, sugar and salt.  While you are waiting for that to come to a boil. 
Cut carrots and daikon into matchstick sizes. 

Clean/sterilize jars and lids that you will be canning in.  Fill jars with your matchstick carrots and daikon.  Add 1/4 teaspoon or more chili flakes and a clove of garlic to each jar.  If you like a lot of heat add more chili flakes.

Once your liquid has boiled for a couple minutes, pour it into your jars, distributing evenly. If I am rally close but do not have quite enough liquid I will fill the jars with a little more vinegar.  If you are like a 1/4 inch from where you are suppose to be lets say.  

Fill jars to a 1/4 inch head space.  Place lids on and rings.

Process 10 minutes. 

cherry peppers

I have made a lot of piri piri sauce.  Its been flying out of here like crazy.  I had to. But with nearly a gallon made so far and 1/4 of that eaten, I could not make anymore.  It seemed a bit, well, unreasonable.  I decided to can these cherry peppers instead of making the sauce.  This way if I need to replenish my supply of piri piri sauce I can do it with these babies, no problem.  Doesn't even matter if it is mid winter or not. Just drain and begin.  Yes, that piri piri sauce is that good.

I know this pic is blurry but I like it in a 'water- color- kind' of way.

Pickled Cherry Peppers

2 lbs cherry peppers
4 cups white vinegar
1 1⁄2 cups water
1 - 4 tablespoon sugar (to taste)
1 1⁄3 teaspoons salt
1⁄2 teaspoon dried oregano per jar
1 -2 garlic cloves per jar (whole or halved)
1 small bay leaf per jar
2 peppercorns per jars

Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.

Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.

Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add bay leaves, oregano, peppercorns and garlic cloves to each jar.

In a saucepan mix the vinegar, water, sugar, salt and sugar. Bring to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.

Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.

Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids), cover and bring the water to a boil for at least 10 minutes. At the end, turn off flame, remove top and let sit for 5 minutes before taking them out.  I find this helps with the boil out of the jar factor.

Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.

Enchilada Sauce

Usually when I make enchiladas I am busy making the filling and totally not in the mood to make enchilada sauce.  I usually will pour some of my canned tomato sauce with a little taco seasoning in it and call it done.  That's okay but sometimes I want things really cooked through and thought out for a better depth of flavor.  So on my canning bucket list this summer was enchilada sauce.  I didn't think I was going to get to it but the end of summer tomatoes were a perfect fit for the sauce.  I ended up having 6 pints when all was said and done but it will largely depend on how long you boil it down.

I am pretty stoked about having ready made enchilada sauce in my pantry!

Canned Enchilada Sauce

24 cups  (about 3/4 peck) tomatoes
juice of 2 lemons
4 large cloves of garlic
2 tablespoons cumin
1 teaspoon chipotle powder
2 tablespoons Kosher salt
2 teaspoons oregano
2 tablespoons chili powder
1 teaspoon ground black pepper

1.   Fill the canner with water, cover and turn the heat on medium.
2.   Cook tomatoes, boiling them down for about 60 minutes.
3.   Add the remainder of ingredients and taste.  If you want more heat, add in some more chipotle.
4.   Bring to a boil again for about five minutes.
5.   Blend the sauce being careful not to burn yourself as hot liquid in a blender builds pressure and can blow the lid.  I always put a towel over top.  I also only fill my blender 2/3's full.
6.   Strain seeds and skin out.
7.   Sterilize jars and while still warm pour the sauce into jars, leaving 1/4 inch head space.
8.   Run fingers around the rim to insure there are no chips or food particles on that would get in the way of a good seal.  Put lids and rings on.  Tighten rings firmly.
9.   Place jars in canner.  Add more water if necessary.  Water should be one inch above the tops of the jars. Once the water starts to boil, this is called processing, process for 30 minutes.
10. Turn off flame, remove lid of canner and wait five minutes.
11.  Use the canning tongs to remove the jars and lids one at a time from the canner. 
12.  Listen for a ping as the jars cool and the lid pops into place. You dont have to be there to hear the ping but it is a gratifying sound.  It means the lids have sealed.  
13.  Before you store them you do want to check to make sure the lid is depressed.  This means they are sealed properly.  If the lid is not depressed store in refrigerator and eat. Let the jars rest 24 hours.
14.  Store in a dark place.

BLUEBERRY SYRUP

 

I try to buy all natural Maple Syrup whenever possible.  It is a bit out of my budget and the way my girls go through it is insane.  It makes me kind of crazy to find pools of it on their plates.  Kind of... okay, a lot crazy.  But instead of crazy I just buy some name brand maple syrup and call it a day.  But then my internal nutritional monitor says, what?  artificial flavors, high fructose corn syrup, fillers?  The blueberry syrup is my answer.  Yes, blueberries are not to be wasted either but I feel much better about this that artificial maple syrup.

So, maybe pancakes aren't your thing but you love blueberries and want to preserve them.  Just add water to this canned blueberry syrup in a large pitcher and you have blueberry juice to drink in the winter.  Bam!  Love it.  Or maybe blueberry mojito's... Oh, yeah!  

Blueberry Syrup

Ball Canning Recipe here.

8 cups blueberries, crushed (about 3-1/2 lb)
6 cups water, divided
1 tablespoon lemon zest
3 cups granulated sugar
2 tablespoons lemon juice

Place blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes.

Pour into a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.

When ready, heat water canner to boiling. Heat jars in warm water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Mix sugar and remaining 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.

Using a large measuring cup pour hot blueberry syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes*, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Please remember to not time your canner until it is boiling.

Bread and Butter Pickles

A friend of mine called and apologized for not calling.  She explained caught up in the summer madness with kids.  No need to apologize, I totally understand.  My summer usually consists of running around with the kids, gardening, canning, freezing, trying to keep up with the chores (note, I said trying) and when there is a moment to, I sew.  Any moment I can squeek into sew I do because it feeds my soul.  There is not a lot of time for other things.  Summer is hectic, there is no getting around that.  Even without kids there is always something to do, somewhere to go. It's good though, I "ain't" complaining.

I really needed to replenish my supply of canned Bread and Butter Pickles.  The supply was getting low.  I had  made a batch years ago.  Yes, I will eat my canned goods way later than a year.  I know many others who do as well.  As long as it looks good and the seal is not broken, then yes, I will use them. Your call.

The color was a little "orangier" than usual.  I used purple onions as I had run out of white.


Bread and Butter Pickles

10 cups chopped cucumbers
1/2 cup Kosher salt or pickling salt
4 medium onions chopped
4 cups white vinegar
2 cups white sugar
2 cups packed brown sugar
1 tablespoon mustard seeds
1 1/2 teaspoons turmeric
1/2 teaspoon red pepper flakes (optional)
1 teaspoon celery seed

Place cucumbers in sink with cold water. Rub any dirt off. Rinse and drain.
Slice ¼ inch off each end of each cucumber and discard.
Slice the cucumbers into ¼ inch thick slices. Slice the onions.
Place the sliced cucumbers and onions in a large pot and stir gently by hand to mix.
Sprinkle salt over the mixture. Mix in.
Cover the mixture with about 2 inches of crushed or cubed ice.
Refrigerate the mixture for 2 hours or if it is not too hot in your house, leave on counter.

Meanwhile, wash jars in hot, soapy water. Prep everything else.
In a large pot, add vinegar, sugar, mustard seed, celery seed, turmeric, stir well. 

Bring to a boil over medium-high heat and boil for 10 minutes.
Drain cucumbers and onions, rinse well to remove salt and let drain.
Pack cucumber/onions into jars, be firm and get in as much as you can.
Remove from heat and ladle into jars, leaving ¼ inch head space in each jar.
Remove any air bubbles by inserting a wooden spoon along inside edge of the jar.
Wipe top of jar and rim with a clean damp cloth.
Center a lid on the jar. Add the band, and tighten finger tight.
Process jars, using the water bath process, for 10 minutes.
Remove jars from canning pot, set aside for 24 hours.
Test jars for proper seal by seeing if the lid is depressed. Store sealed jars in a cool dark place.

Pop's Pickles

I canned these pickles up last year but saved it to write about this summer.  I wanted to see how they tasted in the winter, which is the true test of a pickle.  Is it still crisp?  Does it have good flavor?  Is everything balanced?  These are the things I am looking for in a pickle.

These pickles are a winner.  Totally would make them again.

POP'S PICKLES
Based largely on a recipe from Allrecipes

8 pounds pickling cucumbers (Kirby's)

4 cups water

4 cups distilled white vinegar

3/4 cup sugar

1/2 cup Kosher salt

3 tablespoons pickling spice, tied up in cheese cloth  ( I liked using just mustard & celery seeds)

7 heads of fresh dill

7 cloves of garlic

7- 1 quart canning jars


Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.

Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. 

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Be mindful that you want it to be firmly screwed on.  If it is loose, it will leak liquid out in the canning process.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

Turn off heat, open top and let rest for about five minutes.  I find this helps with the liquid spilling out, rather than lifting it when all the liquid inside of the jars is basically still boiling.  Lift the canner rack to the top. Remove jars.  Place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

Canning Applesauce

When you are given a bunch of apples.  You have only on thing to do after you say, thank you very much.  Make applesauce! Then you can have it already instead of going to the store and buying one of those watered down versions of apple sauce that they have in the store.

I don't know exactly why I have never posted my applesauce.  I have been making it all my life, as a kid and then as an adult with a family of my own.   Its one of the easiest things to can for a beginner.  There is such a high acid level in apples that it really lends itself to this type of canning.

 Aren't they beautiful?

I kept singing while I was making apples,  "God didn't make little green apples and it don't rain in Indianapolis in the summer time."  Just in case you don't know what I am talking about, have a listen...

APPLESAUCE

1/2 bushel of apples ( a mix of different kids is the best)*
2 cups sugar (optional)
3 tablespoons lemon juice of 1 teaspoon citric acid (kinda optional)**

Canning equipment (the usual cast of characters)
canner
jars
lids
rings
canning jars

Sometimes I leave my rings off once the jars have sealed.

Cut up apples into quarters or halves and place in a large pot.  Start it off on a low heat to get the apples heated without burning it.  Stir regularly.  Once it gets going and there is some juice on the bottom, then you can turn your heat up to medium. Or even medium high if you keep an eye on it.  Cook until tender.  Blend and pour into jars. 

Place lids on jars and screw down tops.  Place in hot water.  The water should be over the jars by an inch.  Bring to boil.  Boil for 20 minutes.  Remove from pot place on counter to cool.  Enjoy the pleasing popping sound the jars make as they seal. Before putting them away make sure lids depress to show they have sealed. I let them cool over night. Check to make sure they have all sealed in the morning by pushing down on the tops. If it pops up then it has not sealed.  Place in your refrigerator and enjoy eating it.

If you see the applesauce has seeped out a little while in the canning process, don't fret, wipe it down good after it has sealed and it is still fine to put on the shelf.

*You can start with how many apples you like.  When it is made into sauce that will give you an idea of how many pints or quarts you get out of it. 

**Citric acid or lemon juice will help keep the apples white.  It slows down that browning process. You don't have to put it in because the apples have enough acid.

I don't really use my pour spout a lot because I prefer to just wipe them down as it is faster.  In the case of applesauce, it plops into jars.  So much easier to use this.

Grape Pie Filling

Grapes!  Concord grapes!  Delicious.

I was making some grape pie filling and had a half of a pint left.  I decided to put it in the fridge and knew I would figure out some way to use it.  If not by eating it with a spoon.

I had some leftover dough and decided to make a grape pizza. 

I also had some creme fraiche that I had just made.  Oh, was it a delicious combination! 

I used my regular pizza dough for this.  Recipe here.

I made creme fraiche by adding equal parts of heavy cream and buttermilk and letting it sit on the counter for 24 hours.

The grape pie filling is as follows:

Canned Grape Pie Filling
Original recipe found here at Foodie With Family.

Grape Pie Filling:

22 cups Concord grapes, washed
4 cups granulated sugar
1 teaspoon citric acid
1 cup ClearJel starch (or another brand of the same type of starch)

For the Grape Pie:
1 quart of grape pie filling
Pie pastry for a double crust
1 egg, beaten
raw sugar or granulated sugar for sprinkling over the crust, optional
2 tablespoon small tapioca

To Prepare and Can Grape Pie Filling:

Working over two pots, take a grape in each hand and gently squeeze it over the first pot. Deposit the grape skins in the second pot. Continue until you have separated all of the grape pulps from the grape skins.

Place the pot with the grape pulps over medium heat and bring to a boil, stirring frequently, allowing it to boil for 5 to 6 minutes. Put the hot pulp through a food mill or pour it through a colander, pressing to get as much pulp through as possible. Pour the hot, sieved pulp over the reserved grape skins.

In a separate bowl, whisk together the sugar and Dutch Gel or Clear Gel (and citric acid, if using.) Sprinkle over the grape pulp mixture and use a big whisk or sturdy spoon to mix in thoroughly. Put the pot over medium heat, and bring to a boil, stirring constantly, until thick. It should thicken quickly.  Bring to a boil.

Pour into jars.  Wipe rims clean.  Place lid on jar and screw the ring in place until fingertip-tight.  Place the jars in a canning pot, they should be completely covered with water, bring to a boil and process for 30 minutes.

When the 30 minutes are up, turn off the heat, remove the canner lid and let the jars rest for 5 minutes before carefully transferring to a cooling rack or a towel on the counter. Let cool overnight before removing rings, wiping clean and labeling. Store the jars in a cool, dark place for up to two years.

To Make the Grape Pie:

1. Preheat oven to 425°F. Roll out half of the pie pastry and lay it gently in the pie plate so that it covers the whole plate and drapes a little outside of the top, too.

2. Add tapioca granules to the jar of filling.  Pour the jar of grape pie filling into the crust and spread it with a spatula. Roll out the second crust to just slightly larger than the circumference of the top of the pie plate. Lay it on top of the pie filling and gather the excess pastry, folding it under to form a neat edge.Make vent holes.

3. Brush the pastry with the beaten egg and then sprinkle generously with the sugar.

4. Bake for 15 minutes, then lower the temperature to 350°F and continue baking for another 30-40 minutes, or until the crust is deep brown and the filling is bubbly.

5. Transfer the pie plate to a cooling rack and let cool completely.  It will set up nicely when it is cool.

Eureka Ketchup

If I were a company I would not be sharing this with you!  But since I am not a company and probably will not make tons of money, mass producing my ketchup, I will share it with you.  Cause I am nice like that. 

You want to know why this ketchup makes me so dang happy that I want to shout EUREKA!  Because I hate buying ketchup!  My one daughter goes threw it, like, well, Ranch dressing.  You know all the stuff that is loaded with chemicals and lots and lots of sugar.  Oh, and have I mentioned corn syrup, high fructose syrup and fructose (can you say more sugar?).  Bonus besides having much less sugar it also tastes fabulous! 

While I liked previous ketchups I made with lots of different spices in it, my daughters did not.  So this is like finding the jack pot.  They like it, its economical and I get to control what is in it!

I started out making this recipe for Batch #1.

3 pounds Romas

1 can tomato paste

1 large clove garlic

1/2 cup vinegar

1 tablespoon molasses

1 teaspoon xanthan gum

1 1/2 teaspoons citric acid

1 tablespoon arrowroot powder

1 1/2 cups sugar

1/2 teaspoon beet powder

1 tablespoon kosher salt

1 tablespoon garlic powder

Then, I moved to this recipe for Batch #2. Which you will find as my final recipe this year.  I think... Because, the "do I have enough ketchup" obsession thought keeps running through my head.  Okay, for now, it is my final batch of ketchup.

Both are good.  But Batch #2 has even less sugar which, of course, is a good thing. 

You might ask why I add xanthan gum.  It helps keep everything mixed up.  You don't have to add it to yours, but you probably will need to shake things up a bit before you serve it.

 

EUREKA KETCHUP

Equipment Needed

Hand held strainer with small holes... like this.
Smallish size pot that you can whack the strainer on to extract the sauce from the tomatoe peels and such.
canning jars 8 or 9 of them
canning lids
canning rings 
canning pot
canning reacher "arm"
blender
measuring cups
and of course measuring spoons and measuring cups

ingredients
9 pounds Roma tomatoes (pretty near a peck)

3 can tomato paste

1 1/2 cup vinegar

3 tablespoon molasses

3 teaspoon xanthan gum

3 teaspoons citric acid

3 tablespoon arrowroot powder

3 1/2 cups sugar

1 1/2 teaspoons beet powder

3 tablespoon Kosher* salt

3 tablespoon garlic powder
3 bay leafs

Wash and clean the tomatoes. Core the tomatoes. Cut away any bad spots. Cut in half, squeeze it a little as you are placing it in a large pot that you plan to cook it in. 

Add in vinegar, bay leaves and molasses.  Cook until those tomatoes are falling apart on a gentle simmer. Like 30 minutes for more.  You want it mushed and you want some of the liquids to evaporate.  So don't put a lid on it.   

While that is happily cooking away, gather the ingredients that you are going to need and the equipment.

Discard the bay leaves. Blend all the tomatoes.  As you blend each batch pour through strainer.  Use a spoon to run along the bottom of the strainer to keep the liquid falling through.  Once most of the liquid is drained away, give the strained a good whack on the side of the pot you are emptying into.  This will force the juice away from the skins and seeds.  Pretty soon you will have this clump of seeds and skin that just jumps around in the strainer when you whack it.  That is when you know you have pulled enough of the good liquid away. 

Once you have extracted all the juice, heat it again.  This is when you are going to add your other ingredients.  Whisk each ingredient in to avoid clumps.  Bring to a boil and simmer for about 10 minutes.  Stirring frequently.

Use a measuring cup and pour the beautiful ketchup liquid into the Mason jars. Place lids on and screw them down with the bands, place in canner.  For any remaining jars pour the liquid and rest one of the lids on but don't screw down with one of the bands.  It may seal.  But you don't want a seal like this.  You want a seal in the canner with all the heat and boiling water.  

Process jars for 15 minutes.

Peach Salsa

It has been like a cannery around here.  Seriously.  Yesterday I canned another batch of peach barbecue sauce because we love it so much.  I put some in the fridge because my husband was like, "don't can it all- leave some out for now!"  I could not agree more.

I also canned this peach salsa.  I had canned it last year as well and it is nearly gone.  We discovered that we REALLY like it on rice.  Delicious.  Also, great on fish tacos! So I had to make this and yes, I doubled it because we like it that much.

The day before that I made some more of my dill relish that we blew through this past winter.  Here is a pic of my daughter turning the old fashioned grinder that I have.

Before I started canning all these I organized my canning shelf to get ready for the onslaught that is summer harvest.
 

Peach Salsa
Adapted from Ball Complete Book of Home Preserving.  Yield 8 pints.

12 cups chopped pitted peeled peaches
1 cup white vinegar
2 1/2 cups chopped red onion
2 large jalapeño peppers*, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from the jalapeños prior to chopping)
2 red bell pepper, seeded and chopped finely
1 cup loosely packed, finely chopped cilantro
4 tablespoons liquid honey
4 clove of garlic, finely chopped
3 teaspoons ground cumin
1/2 teaspoons cayenne pepper

Scald the peaches for one minute and peel.  Measure after you have chopped them and pitted them. ( Just to give you a rough idea, I used a little over half a peck for a double recipe).

Place vinegar in the pot first then the peaches.  The vinegar will help the peaches from turning brown too fast. Add everything else to the pot. Once everything is in, bring the mixture to a boil over medium high heat. Reduce the heat and boil gently, stirring frequently, until slightly thickened (about 5-10 minutes).

Have ready previously prepared, washed and sterilized canning jars. Ladle the hot salsa mixture in, leaving a quarter inch head space. Wipe the jar rims and tighten the hot lids on to fingertip tightness.

Place the jars in a boiling water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes.

After processing, remove jars from the canner with the jar lifter and set them on a folded dish towel on the counter to cool.

*I recommend chopping up your jalapeños one by one and adding them.  Check the heat.  It will give you some indication of how hot it will be, but of course it isn't going to be through and through  your salsa yet.  I love heat and my jalapeños were super big,  I took off the ribs and seeds and ended up using only two in the whole recipe.  Plenty hot.  Not to mention you will add cayenne too.  Keep in mind you do not have to add the cayenne if you don't want a lot of heat.

Peach Barbeque Sauce II

Last winter we gobbled up all of the peach barbeque sauce that I canned two years ago.  This year I knew I had to can more and I did.  The recipe is here.  But I also wanted to try this recipe from Williams Sonoma.  The fact that it had a cup of Worcestershire Sauce was certainly intriguing.  Normally I would have doubled the recipe but I gave it a go with a single batch.  There was a bout a 1/4 cup leftover and it was gobbled up like "snap".

I am making it again today.  I had enough fully ripe peaches to do another single batch.  I think it may be a great present for Christmas and hostess gifts.  I think there may be a third batch in my near future.

This stuff is not too vinegary, ever so slightly sweet and flavored perfectly.  I can not get over how amazing this stuff is.  For the original recipe go here, to Williams Sonoma.  I changed it up just a bit and really went into a lot more detail.

First of all, I weighed the peaches after they were scalded, skinned and pitted.  I wanted to maximize this and the original recipe was not all together too clear on that point.

Peach Barbeque Sauce

Slightly adapted from Williams Sonoma 

4 pounds of peaches that have been scalded, pitted and peeled

1/4 cup lemon juice

1/2 cup avocado oil

1 large onion (about a cup and a 1/4)

1 1/2 cups dark brown sugar (the first time I used a combination of regular brown sugar and a tablespoon of molasses)

1 cup cider vinegar

1/2 cup bourbon

1 cup Worscestershire Sauce

1/4 cup tomato paste

2 tablespoons peeled and grated ginger

2 tablespoons chili powder

salt and pepper to taste (about a 1/2 of a tablespoon each)

1. Scald peaches for about one minute, submerged in boiling water.  The skin will peel away easily. Slice and discard pit.  Weigh all the peaches. Pour lemon juice over top.

2.  Sauté onions in oil until translucent.  Add garlic.  Cook one minute more.

3. Add peaches to the onions.  Add in cider vinegar, bourbon, and sugar.  Simmer the mixture uncovered for 30 minutes.

4.  Let cool to blend or you can be like me and power through.  Just fill the blender 3/4 full, no more and place a towel over top, holding the lid down firmly with your hand.  This will keep the hot liquid inside and not jumping out at you and everything else.

5.  Add in the Worcestershire sauce, ginger, chili powder and tomato paste.  I add it all to the blender when I blend the last batch.

6.  Cook 10 minutes more, especially if you had let it cool previously.  A gentle simmer.

7.  Pour into clean canning jars, place lids on top and screw down with jar bands.  Turn tightly.  Place in canner.  Bring to a boil.  Keep simmer for 15 minutes to seal everything in.  You can use a make shift canner like me, using a deep pot with a towel on the bottom or a round cooling rack.  Of course I have a regular canner but I was too lazy to deal with it.

Mrs. Wages Ketchup My Way

It would be a cliché to quote Frank Sinatra in his song, "I Did It My Way".  But I can't help but have that song rolling over and over again in my brain as I write this post. 

I don't say "my way" because I am thinking I am awesome.  I say "my way" so that next time when I go to can ketchup I know exactly what I did.

I don't know about you but I am often put off by the strong flavors of homemade ketchup.  Sometimes I like it, on certain things.  Like a burger, when it compliments the flavors.  There are time when I don't like it.  Like on French Fries, because for me, the ketchup should taste a certain way.

Finding the right ketchup, that tastes that certain way, without going to the store to buy it, is a bit of a challenge.  I think I have found a solution.  It might be temporary though.

Mrs. Wages are premixed "spice packs" that you can add to your canning process.  There are other things in the mix.  Since I try to stay away from packaged things as much as possible, and really that is a big part of why I can fruits and vegetables, I hate my reliance on it.  But it will do until I find the perfect combination of spices and such.

On the Mrs. Wages package it says, 6 pounds of tomatoes.  I used 7 and I did it a different way so I am going to rewrite the recipe like I did it.  Of course, you are still adding that package of Mrs. Wages.

Adding that pound with yield more ketchup.  But it will also tone down the spices into more of what I like about commercial ketchup.

Mrs. Wages Ketchup, My Way

7 pounds fresh Roma tomatoes (weighed after coring them)
1 cup white vinegar
1 6 ouncs can tomato paste
1 1/2 cups sugar
1 pouch Mrs. Wages Ketchup Mix

Start with pretty ripe Roma's.  You want them to be at their peak.  They will be sweeter and meatier.

Wash the tomatoes. Cut of bad spot and cores.  Squeeze them with your hand into the pot.  The package directions say to mash it with a tomato masher.  I am here to tell you friends, your hands are much faster and effective.  But do make sure they are clean first.

Start the flame on low just so nothing burns.  Turn to medium high after the tomatoes start to release more of their juices. Reduce to simmer and let cook at least for a half an hour. You want some of the liquids to evaporate.  This will yield a thicker ketchup.

Turn off the heat.  Place about 3 cups of the mixture into the blender.  I place a towel over the top because sometimes the hot liquid can rise and force the top open a little.  Let me tell you, that hurts.  I also start the blender on 'stir' to get things going and then I move it up to 'liquefy'. 
 

Pour the liquid through a strainer.  You will need to run a spoon around the bottom of the strainer.  You are basically forcing the small solids through.  You want these small solids.  Again, it will add to the thickness. Once you have forced as much through as possible, then you tap the strainer edge on the side of the pot you are straining into.  A couple times do this,  This will force the rest of the solids through. Pretty soon there will be a ball of tomato skin and seed bouncing in the strainer.  That is when you know You have forced as much of the mush tomato through as possible.  Discard those solids or better yet, compost them.

Now that you have cooked and strained as much of it through as possible, you can proceed with the recipe as it is written.

"Combine juice, tomato paste and vinegar into a large pot and bring to a boil.  Stir frequently.  Slowly add sugar and Ketchup Mix to hot juice until evenly dispersed.  Reduce heat and simmer 5 minutes.  Ketchup is ready." (Mrs. Wages Ketchup package directions).

The only thing I would add is that I used a whisk to mix in the Ketchup Mix.  It clumps very easy.  You could also take some of the hot liquid out and mix it with the powder in a separate container and then pour it back in. 

You can freeze it or can it.  If you can it.  You will need to process it for 40 minutes.  What does that mean? Process?  Bring a large pot of water, preferably a canner, to a boil.  Pour liquid into canning jars, place lids on top and screw down with a jar ring tightly.  Place hot jars into hot water.  Bring to a boil in the canner.  Once the water in the canner has reached boiling, Let boil for 40 minutes.  Remove with a jar remover and place on towel on counter to cool.  You want to make sure you hear that ping.  This lets you know it has properly sealed.  After 24 hours, push down on lids, if they spring back, they are not sealed.  They need to be refrigerated and used. To learn more about canning please consult a Ball Canning Book or go to this site and learn more about safe canning practices.

If you are anything like me, you will ask what is in this list of ingredients on the Mrs. Wages package.  Here yah go: salt, food starch, evaporated can sugar, beet powder, onion, natural flavor, xanthan gum,citric acid, paprika spice, garlic.

Raspberry Jam

This jam is so easy.  All you have to do is do equal parts mashed raspberries and sugar.

But I have to be different.  Only cause I made a mistake.  You see you bring the raspberries to a boil for two minutes.  Then you add the sugar and bring to a boil for another two minutes.  But, eh, I was in a hurry and didn't read the directions again.

You see my daughter had to get to the ice cream place for an ice cream cone and nothing was going to get in her way.  Mom we goin'?  Mom, when are we going?  Mom, is it time to go?  Mom, Mom, Mom.  You can only take that so many times before you are like, lets go!!!!!!  I have also said , we are not going because you bugged me one too many times.  But not tonight because I wanted Oregon Blackberry Ice Cream.  And it is all about me, right?  Cough, cough.  Hardly, when you are a Mom, you take this oath that from this day forward, it is always about your children.  Basically, until you die.  And really, I wouldn't have it any other way.  But they do also have to realize that I have needs... But I digress.  This about food, right?  Right?  It's not about the joys of parenting.  Right?

So, anyway.  I changed the recipe. Because I have some Dutch Gel.  Because I can. I get Dutch Gel from the Mennonite store that I go to.  I wanted to remember what I did for next year.

Raspberry Jam

3 cups mashed raspberries (this was about 24 ounces)
3 cups sugar
1 tablespoon freshly squeezed lemon juice
1/3 cup (generous) Dutch Gel

Mash the raspberries.  Measure equal parts sugar and raspberries.  Heat in a pot.  Bring to a boil.  When it is a rolling boil that you can't stir down, start the timer and time for 2 minutes.  Add in Dutch Gel.  Again.  Bring to a boil that you can't stir down for 2 minutes.  Pour into jars, leaving a 1/4 inch head space.  I use pints because we tend to use a lot of this kind of jelly and no sense wasting lids.

Place lids and rings on jars and turn upside down for ten minutes.  Place back in upright position.  They should seal at this point.  If they don't you can invert them again or give up and place in the refrigerator. If you don't feel comfortable with the upside down method, then process the jars for ten minutes.
 

Peach Barbeque Sauce

 
I made this barbecue sauce before and totally forgot to blog about it.  Over the winter I used it all.  It was a very delicious recipe.  I can tell you for sure that it is on the canning "to do" list to be sure.  Won't be long and peaches will be in full throttle and I will be canning this stuff to be sure! If you can, I highly recommend you do too.

Have you ever wondered about the spelling of barbeque, I mean barbecue?  You can read about it here, from The Grammarist.  I choose barbeque.  Deal!

By the way, the sauce does darken over time. If you make it and wonder why mine is darker- that's why.

Zesty Peach Barbeque Sauce
BALL Complete Book of Home Preserving 400 Delicious Recipes For Today; Robert Rose Publishers.

• 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
• 1 cup finely chopped seeded red bell pepper (about 1 large)
• 1 cup finely chopped onion (about 1 large)
• 3 Tbsp finely chopped garlic (about 14 cloves)
• 1-1/4 cups honey
• 3/4 cup cider vinegar
• 1 Tbsp Worcestershire sauce
• 2 tsp hot pepper flakes
• 2 tsp dry mustard
• 2 tsp salt
• 8 Ball® (8 oz) half pint glass preserving jars with lids and bands 

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Apple Cinnamon Sauce

This morning I was helping my daughter pack her lunch to expedite the process.  She is a tweener.  That really should be all I need to say for you Mothers out there that understand the life of living with a tween. Sometimes she is my best friend and sometimes her evil twin takes over and she is anything but a friend.  She is a vegetarian and now and her BFF is allergic to peanut butter.  That makes finding healthy, satisfying food difficult to find.  So I said that to her this morning as I told her what else could we find for her lunch that would hold her over her whole day plus play practice after school or even a snack that she could have to tide her over until dinner.  So she lays this comment on me, curt and sarcastic.  I look at her with shock.  I said I was trying to help you understand what it is like for me in trying to come up with things for you to eat. Then I lost it. Not as in yelling but rather crying because no matter how hard I try to help them, sometimes it feels like it is never enough.  No it most often feels like it is never enough. I think that is one of the hardest things for me as a Mom. I left the room and calmly said, "you can finish packing your lunch then." No apologies for her curt comments and lately there have been a lot of them directed at all of us, really.  She left the house never even saying goodbye. Sigh.

I think I meant to tell you about these months ago.  They just got buried in the pool of stuff to do.  In any case you can book mark it for next apple season.  Or if apples are still around you can make some of these nice little treats for yourself now.

Maybe she could pack these in her lunch...  She, of course, not me.

CINNAMON RED HOT CANDY APPLES
Makes 7 pints

3 1/2 cups sugar
5 cups water
Cinnamon red hot candies
8 to 10 large apples, peeled and cored apples and sliced into thick wedges

Bring the sugar and water to a boil. Cover and set aside.

Fill canner with water and begin to heat.

In 7 wide mouth pint jars, add cinnamon red hot candies – use according to your liking. A couple tablespoons- more or less. Then pack apple wedges into jars, as many as you can fit in a jar.  Leave 1/2 inch at top of jars empty. Fill jars with simple syrup up to within a quarter inch of top of jar. Place lids and rings on.

Place jars in a hot water bath. Bring to a boil. Start timing for 20 minutes once the boil begins. Turn off heat and let sit for 10 minutes uncovered. Remove jars and place on towel on top of counter. Make sure each jar has sealed. This can take up to two hours.  If there is no seal, keep unsealed jars in fridge for up to two weeks before using.

Crockpot Apple Butter

Polish folk art or wycinanki (pronounced vee-chee-non-key)  Source:  Polish News Seattle

Happy New Year!

The end of 2014 had some rough spots for us.  The flu hit us this Holiday Season.  Also, the passing of a man that I babysat when he was young.  He leaves behind a wife and three young children.  Sadly.  His death has hit me hard.  My sadness is for his family.  I love them so.  Seeing them hurting just breaks my heart to pieces.  Sadness because he was too young and too precious to go.  A beautiful spirit.  41 is just too young.  A brain tumor. 

My best friend lost her father a few days after Christmas.  I sat in Church, during the service, thinking about how he touched my life.  When I was in my early twenties I had the good fortune of going with my friend, her sister and her Dad to Poland.  I was very fortunate to go and am still very grateful about that! We stayed with his relatives in Gydinia and Gdansk. My friends father, in his younger days, was a Merchant Marine.  He sailed the world over and learned many languages.  I always thought that was very mysterious and exciting.  

It is really the kindness of someone that you remember.  I sat there, in Church, thinking about that.  How kindness really does matter.  Sure the accomplishments of an individual you remember too.  But what really is the stand out for me is the love and kindness that the person extended to you and the world.  (And really in some cases the lack there of- let's be honest). 

I am looking forward to this New Year. Besides the fact that I don't really have a choice, 2015 is here.  Period.  I do like the freshness of a new day.  The freshness of a New Year!  How the slate seems to be wiped clean in some ways.  But new beginnings are really in every moment.  Aren't they?  Each moment is a decision to be a better person, to live a better life, to give to someone.  It is true there is no greater gift than the giving of one's self to another.  The moments you spend with your children, your spouse, your friends, your parents.  Or even the small kindness you give to a stranger. 

The hardest part of this recipe is chopping all the apples.  The rest?  Easy Peasy.  Place in crock pot, turn it on and forget about it.  You don't have to even stir it.  Just let it simmer away.

Crock Pot Apple Butter

18 large apples
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon vanilla
3/4 cup brown sugar
1/2 cup cider or water

Fill crock pot with apples.  I use the above as a guide for about how much spice to put in.  Don't add your spices until right at the end.  Since everything will cook down quite a bit the flavor will condense as well.  The vanilla will just cook out so wait until the end for that as well.  Mine was in the crock pot for 12 hours.  It never stuck to the pan at all.