In A Pickle... Swedish Pickled Cucumbers

Swedish Pickled Cucumbers

Found on Iowasue

1 pound seedless (hothouse) cucumbers or Kirby cucumbers

¼ cup cider vinegar

4 teaspoons sugar

1/4 teaspoon salt

⅛ teaspoon black pepper

Onion sliced (optional)

Celery seed (optional)

Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.

Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.

Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.

Saucy... Seafood Cocktail Sauce

Seafood Cocktail Sauce 

Found on Pinterest

Makes 6 half pints 

6-1/2 cups chopped tomatoes, run through a food mill or strainer to remove seeds and skin 

1 cup grated horseradish 

2 Tbsps of lemon juice 

zest of 1 lemon 

2 cloves garlic, minced 

1/2 cup sugar 

1/2 cup white vinegar 

1 tsp pickling salt 

1/2 cup tomato paste 

1 Tbsp Worcestershire sauce 

1 tsp ground mustard 

1/2 tsp cayenne pepper 

1/2 tsp onion powder 

1/4 tsp black pepper 

Add tomatoes to a pot and bring to a boil. Reduce heat and simmer until reduced by half.

Add lemon juice, lemon zest, garlic, vinegar, salt, tomato paste, Worcestershire sauce, mustard, cayenne pepper, onion powder, and black pepper. Bring to a boil and boil for 1 minute. Remove from heat and stir in horseradish. Mix well. 

Ladle into jars to 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

We Be Jammin'... Very Berry Rhubarb Jam

Very-Berry Rhubarb Jam 

Found on www.bhg.com

Ingredients

2 pounds rhubarb, cut into 1-inch pieces (6 cups)

5 cups sugar

3/4 cup water

1 21 ounce can blueberry pie filling

2 3 ounce packages raspberry-flavor gelatin

Directions

1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inchheadspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

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.

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!

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.

Saucy... Brown Sugar Sweet and Sour Dipping Sauce

Brown Sugar Sweet and Sour Dipping Sauce

Submitted by Christine E Barnes

This is similar to McDonald's dipping sweet & sour dipping sauce with brown sugar added

1 cup peach preserves 

1/4 cup apple cider vinegar 

2 Tbl brown sugar 

1 tsp ground mustard 

1/2 tsp garlic 

Heat until sugar is dissolved. Fill to 1/2 " headspace Water bath 15 min 

Makes 5 half pints

We Be Jammin'... Tomato and Passionfruit Jam

Tomato and Passionfruit Jam

Found on Food

Try it before you knock it!!! Best Jam I have ever had! Got the recipe from my husbands great aunt.

YIELDS 5 jars 

* 1kg tomatoes, peeled and chopped (10 med) 

* 400g green apples, peeled and chopped (2 large) 

* 1⁄3 cup lemon juice 

* 2 cups passion fruit pulp 

* 1kg sugar (4 cups)

DIRECTIONS

* combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.

* stir in juice, pulp, and sugar.

* stir over heat until sugar in dissolved.

* bring to boil, and boil, uncovered, until jam jells when set when tested.

* Pour jam into hot sterilized jars and process in a boiling water bath for 10 minutes.

Makes about 5 cups

In A Pickle... Low Temperature Process for Crispy Pickles

Low Temperature Process for Crispy Pickles

Found on Simply canning

This recipe comes from the NCFHFP website and is safe for low temperature processing.

Remember to use a thermometer and monitor your time carefully.

Have your canner ready and half full of warm water. About 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.

Place your filled jars in the half full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular waterbath processing.

When 30 minutes is done turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check them, label and store them.

Saucy... Portuguese Sauce

Portuguese Sauce

Found on Emerils

* YIELD: 1 1/3 cups

INGREDIENTS

* 2 tablespoons olive oil

* 1/4 cup chopped onions

* 1 tablespoon minced garlic

* 3 Italian plum tomatoes, finely chopped

* 1/3 cup pitted and halved black olives, such as Provencal, Greek or Italian

* 1/3 cup halved pimiento-stuffed green olives

* 2 teaspoons finely minced anchovy fillets or anchovy paste

* 1 tablespoon chopped parsley

* 1 tablespoon chopped basil

* 1 teaspoon chopped oregano

* 1 teaspoon salt

* Black pepper

* 1 stick unsalted butter, cut in 8 pieces (8 tablespoons) chilled

DIRECTIONS

* Heat oil in a large skillet over high heat. Add onions and sauté 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

* Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Note from Granny... Although this recipe is not written for canning... if you were to try canning, I would process like a spaghetti or pizza sauce.

We Be Jammin'... Tomato and Caramelized Onion Jam

Tomato and Caramelized Onion Jam

Found on seriouseats

Ingredients

* 3/4 pounds yellow onions (about 2 medium), finely sliced

* 1 tablespoon butter

* 1-1/2 pounds roma tomatoes (about 6 medium), peeled, cored, seeded, and finely chopped

* 1/2 cup white sugar

* 1/4 cup light brown sugar

* 2 tablespoons juice from 1 lemon

* 2 tablespoon apple cider vinegar

* 1 teaspoon kosher salt

* 1/2 teaspoon red pepper flakes

Procedures

1. Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.

2. Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1-1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks, or ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.

In A Pickle... Lady Asburnham Pickles

Lady Asburnham Pickles 

(Mustard Pickles)

Found on nells old fashioned

16 cucumbers (peeled, seeded and chopped) 

1/4 cup canning salt 

1 quart onion, chopped 

2 red peppers, chopped 

2 green peppers, chopped 

1 pint vinegar 

4 cups sugar 

1/2 cup flour 

1 tablespoon dry mustard 

1 tablespoon turmeric 

1 teaspoon mustard seeds 

1/2 teaspoon celery seed 

Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer.

The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.

**Note from Granny: If you are uncomfortable using flour, replace with clear jel or leave out entirely.

Saucy... Hamburger Sauce Mix

Hamburger Sauce Mix 

Found in Pinterest 

This can be used in a variety of ways: chili, sloppy joes, tacos, hamburger helper type dishes, or make a pizza bread with one pint of mix, 1 tsp dried oregano and garlic powder, spread on a loaf of french bread cut in half, and sprinkle 1 cups of grated Parmesan cheese on top, bake at 375 degrees until cheese is melted. 

RECIPE: 

2 lbs. of lean ground beef 

2 large onions, chopped 

2 6oz cans of tomato paste 

1-1/3 cups of water 

2 t of salt 

1/2 t of pepper 

Makes abt 5 or 6 pints. 

Cook beef and onions in a large container until the meat browns. Pour off fat. Add remaining ingredients, bring to a boil and simmer for 5 minutes. Pack at once into hot pint jars, leaving 1″ of head space. Wipe jar rim; and affix lids and rings. Process in pressure canner at 10 pounds of pressure for 75 minutes.

We Be Jammin'... Thanksgiving Cranberry Fig Jam

Thanksgiving Cranberry Fig Jam

Found on Pinterest

Makes 6 1/2 - half pints 

1 orange 

2 lbs figs, washed and quartered 

3 cups brown sugar 

1 teaspoon grated ginger root 

1/2 vanilla pod, split 

1/4 cup lemon juice, bottled 

2 cups cranberries, fresh or 2 cups frozen cranberries, divided 

Directions: 

Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame. Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean. 

Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries. When it hits a rolling boil for 15 minutes all the time stirring. 

Pour into sterile jars leaving 1/2 inch headspace and process 10 minutes. Turn flame off or heat and remove lid. Let jars sit in water for 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use within 1 year if unopened. Once opened store in refrigerator.

In A Pickle... Homemade Salt Pickles

Homemade Salt Pickles

Found on Hillbilly-Home-Canning-and-Freezing

Homemade pickles are easy to make, delicious and healthy.

They aid in digestion and nourish your intestinal flora.

Eat a small amount each day with meals 1-2 Tbls 1-2x/day.

Instructions: 

Sea Salt Pickles: Makes 2 - 650ml jars of pickles 

1.Bring 1 liter of water to boil with about 

1 flat Tbls sea salt, simmer for 5 min. 

2. Taste the water, it should have a salty flavour - slightly more salty than you'd want your soup. If the water is too salty it will turn the vegetables to mush, if the water isn't salty enough the vegetables will rot. So adjust the salt if necessary and then remove from heat to cool.

Prepare the Vegetables: Many vegetables can be used including: Carrot, Dailkon (long white radish), Red radishes, Cauliflower, Turnip and Onion. 

1. Wash vegetables, remove any bad spots and cut them in bite size pieces - not too thin and not too thick. 

2.Place a small piece of kombu (2cm) in the bottom of clean glass jar s, stack the vegetables on top. 

3. Fill the jars nearly to the top and then when the water is room temp. fill the jars to cover the vegetables. 

4. Cover the jars with cheese cloth (thin, breathable cotton) and secure with a rubber band. 

5. Place jars on a kitchen window sill or other relatively cool place. Let stand for 4-5 days.

The vegetables on top often rot a little because they pop out of the water - don't worry, just remove those pieces and the rest of the pickles should be fine. Now you can cover your pickle jars with lids and store in the refrigerator. Pickles are now ready to eat and will stay good for several weeks

Saucy... Green Tomato Curry Sauce

Green Tomato Curry Sauce 

Found on onehundreddollarsamonth 

Makes 5 pints 

3 lbs. cubed green tomatoes, about 6 cups 

2 onions, coarsely chopped 

4 Tbsp. curry powder 

1 Tbsp. cumin 

1 cup water 

1/2 cup brown sugar 

2 Tbsp. lemon juice 

1/2 tsp canning salt 

Chop onions, curry powder, green tomatoes, cumin, water, brown sugar, lemon juice, and salt, cover and simmer 30 minutes, and give it a stir occasionally. 

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. 

Put in a water bath canner and bring water to gentle boil. Process 30 minutes. 

SERVE: Heat up sauce and add in 1/4 cup butter, stir until butter is melted. Serve over rice.