Thursday, September 29, 2016

In A Pickle... Olive Oil Pickles


Olive Oil Pickles 
Submitted by Michele Hutchison 
Found on recipecurio

100 small cucumbers 

2 quarts pickling onions 

2 quarts cider vinegar 

1 level teaspoon alum 

2 ounces pepper, white or black 

3 ounces white mustard seed 

1 ounce celery seed

A little saccharine, about one-fourth the size of a small pea 

One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.

Saucy... Judy's Brown Sauce


Judy's Brown Sauce
Found on allrecipes

Great with meatloaf, or any meats. Made with plums, apples, and onions basically.

Original recipe makes 15 half-pint jars

Ingredients

* 10 cups peeled, cored, and roughly chopped tart apples

* 10 cups pitted and halved fresh prune plums

* 5 cups chopped onions

* 6 cups malt vinegar

* 5 cups white sugar

* 1/2 cup salt

* 1/2 cup Worcestershire sauce

* 4 cloves garlic, minced

* 2 teaspoons ground ginger

* 2 teaspoons ground nutmeg

* 2 teaspoons ground allspice

* 2 teaspoons ground cayenne pepper

* 15 half-pint canning jars with lids and rings

Directions

1. Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. 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 10 minutes.

4. Remove the jars from the stockpot and 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). Store in a cool, dark area.

We Be Jammin'... Vanilla Peach Bourbon Jam



Vanilla Peach Bourbon Jam
Found on Canning Only Recipes -Found on Pinterest

Makes 6 half pints

1 package no sugar pectin - I used Ball No Sugar needed box 

6 pounds peaches 

4 cups sugar 

6 Tbsp lime juice 

1 vanilla bean, split and cut into 1-inch pieces 

6 Tbsp bourbon - I used Jim Beam 

1.5 tsp almond extract

- The recipe suggests you blanch the peaches in boiling water for 30 seconds, submerge in an ice bath and then slip off the skins, but my peaches were prudes and that method didn't work, so I just used a peeler. Chop the peaches roughly into 1/4 inch dice, removing the pits.

- Put the peaches, sugar, and lime juice into a large non-reactive pot and smash/blend the suckers into a rough pulp using either a potato masher or an immersion blender.

- Put the pot over medium-high heat, add the vanilla pieces and bring the peach mixture to a rolling boil, stirring frequently to prevent scorching. Boil for 1 minute, then add the pectin. Bring the jam to a rolling boil once more, stirring constantly, and boil exactly 1 minute.

- Remove the jam from heat. Stir in the bourbon and extract, ladle the hot jam into jars, and screw on the lids.

- Process in a boiling water bath for for 10 minutes.

Wednesday, September 28, 2016

In A Pickle... New Pickle Cucumber Canned Version



New Pickle Cucumber Canned Version 
Found on cajunchefryan.rymocs

Ingredients 

12 Large Cucumbers, peeled and thinly sliced 

3 Cup Sugar 

1 ½ Cup Water 

3 Cup White vinegar 

1 ½ Tbsp Dry dill weed 

1 ½ Tsp Pickling salt 

12 Cloves Garlic, slivered lengthwise 

3 Medium Onion, thinly sliced or julienne 

½ Tbsp Chili pepper flakes (optional)

Preparation Steps 

1. Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls. 

2. In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat. 

3. Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight. 

4. In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.

Saucy... Comeback Sauce



Comeback Sauce
Found on Carrie's Kitchen

**NOT for canning... but great for eating!!!**
Try Comeback Sauce with Onion Rings, Fries, Sweet Potato Fries, Hamburgers, Veggies

Ingredients: 

1 Cup Mayonnaise 

1/4 Cup Heinz ketchup 

1/4 Cup Heinz Chili Sauce (not thai chili sauce) 

1 Tsp Dijon Mustard 

1 Tsp Onion Powder 

1/2 Tsp Garlic Powder 

2 Tsp Worcestershire Sauce 

1 Tsp Ground Black Pepper 

1/4 Tsp Tabasco Sauce 

1 Tbsp Lemon Juice

Directions: 

Mix all ingredients together and chill for a couple of hours before serving. Store covered in fridge! YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!

Enjoy!

We Be Jammin'... Tomato Mango Jam



Tomato Mango Jam
Found on foodinjars

I peeled 2 pounds of tomatoes using the score and blanch method and dropped them into the high-sided skillet that is one of my favorite small batch pans. 

I added 1 cup of chopped ripe mango (it was 1-1/2 champagne mangos),

one well-chopped small, spicy red chili pepper and broke everything up with a pastry blender (a potato masher does the same job nicely).

I added 3/4 cup sugar (it’s a bit more than the original recipe called for, but after a taste, I determined that it needed a bit more sweetness), 

3 tablespoons lemon juice, 

2 tablespoons apple cider vinegar (not included in the recipe, but I wanted it to have a bit more pucker), 

1/2 teaspoon salt, and 

1/2 teaspoon Aleppo pepper (those last two are also my additions). 

And then I cooked, stirring regularly, for about 25 minutes, until it was quite thick and spreadable. The end product is sweet, tangy and slightly spicy. I am really pleased with it!

Tuesday, September 27, 2016

In A Pickle... Turmeric Pickles



Turmeric Pickles 
By Fran Petrychyn 

Makes approx. 6 quarts 

1 gallon cucumbers peeled and cubed 

2 quarts sliced of diced onion approx. I use less 

4 Tbsp pickling salt 

Mix and let stand over night Drain in the morning In a large heavy pot add to cucumbers and onions, 

2 quarts or more of last years canned stewed ripe tomatoes 

2 small stalks diced of celery 

1 Tbsp turmeric 

1 and a half cups of vinegar 

7 cups sugar 

1/2 tsp cayenne pepper (careful its hot when doubling recipe I make it a scant measure) 

Cook till tender 

When tender, thicken with cornstarch made runny with vinegar. Boil. Careful it spits because it is a heavy pickle. Keep on heat and fill hot jars and seal with hot lids. Process in a boiling water bath for 10 minutes.
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