Saturday, September 24, 2016

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.


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.

We Be Jammin'... Tezon Caramel Apple Pie Jam

Tezón Caramel Apple Pie Jam
Found on Food

Applelicious! I had a drink that I wanted to create into a jam. The Tezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheesecake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrapped in puff pastry and bake.

YIELDS 6-7 half pints


6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)

1⁄2 cup apple cider
1 teaspoon fruit fresh (optional)
1 teaspoon butter
1⁄2 teaspoon ground cinnamon
2 cups brown sugar, packed
1 (1-3/4 ounce) package powdered fruit pectin
3 cups sugar
1⁄4 cup tequila (Tezon or any smooth white you enjoy)
1⁄4 cup butterscotch schnapps

In an eight cup bowl add apple cider and fruit fresh.
As you dice add the apples stirring them in so they don`t discolor.
Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Turn heat off and add tequila and butterscotch schnapps.
Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Friday, September 23, 2016

In A Pickle... Eight Day Icicle Pickles

Eight-Day Icicle Pickles
Found on allrecipes

Original recipe makes 8 quarts


* 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks

* 2 cups pickling salt

* 16 cups water

* 16 cups water

* 1-1/2 teaspoons alum

* 16 cups water

* 16 cups water

* 12 cups white sugar

* 2 tablespoons pickling spice

* 6 cups white vinegar

* 1 tablespoon green food coloring

* 16 cups water

* 8 1-quart canning jars with lids and rings


1. Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.

2. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.

3. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.

4. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.

5. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.

6. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.

7. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, 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.

8. 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 15 minutes.

9. 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.

Saucy... Tomato Ancho Taco Sauce

Tomato-Ancho Taco Sauce
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 5 half pints 

4 pounds ripe roma tomatoes 

1 teaspoon cumin seeds 

8 ounces fresh poblano chile peppers, seeded and chopped* 

1 cup chopped onion (1 large) 

1 fresh jalapeno chile pepper, seeded and chopped* 

4-1/2 teaspoons sugar 

4-1/2 teaspoons minced garlic (about 9 cloves) 

1 tablespoon kosher salt 

6 dried ancho chile peppers, seeded and cut into 1-inch pieces* 

1/4 cup white vinegar 

1-1/2 teaspoons lime juice

Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.

** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot. 

Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes. 

Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. 

Stir in vinegar and lime juice. 

Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 35 minutes.

We Be Jammin'... Tamarind Jam

Tamarind Jam
Found on Foo

YIELDS 2-3 medium jars


* 2-3 500g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original) 

* 6 cups water (or a little bit more) 

* 1 1⁄2 cups golden caster sugar or 1 1⁄2 cups honey, for more subtle sweetness 

* 1 dash ground cloves(optional)


* Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.

* Add a little bit more water if needed.

* Optionally press through the strainer to remove seeds, then place in the jars and close immediately.

* Store in the refrigerator.

Thursday, September 22, 2016

In A Pickle... Cornichon Style Pickles

Cornichon-Style Pickles

Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers.

Found on countryliving

Makes 2 pints 

2 pound(s) small pickling cucumbers, cut into 1/2-inch spears 

1/2 cup kosher salt 

2 cup(s) white distilled vinegar (5% acidity) 

1 clove garlic, halved 

1 tablespoon(s) onion, chopped 

1/2 tablespoon peppercorns 

2 whole cloves 

2 bay leaves 

Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside. 

Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar. 

Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.
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