I found this milk jar carrier at an antique mall and it works perfect for carrying my canning jars to the basement. I leave it on top of my fridge and when it's full it's time for a trip down to the shelves in the basement. You can have tin cans and plastic containers to deal with after you open your food or you can have re-useable glass canning jars. Less in the recycling/garbage bins.
I finished my pickle relish today. Here is the recipe that I used. I got this about 20 years ago from a friend who was in her 70's at the time. Thanks Helen!
Homemade Pickle Relish Recipe
6 lbs of pickling cucumbers abt 3 quarts chopped finely
6 medium peppers chopped fine: 3 red and 3 green
6 medium onions chopped fine
Helen used to put in 1 jar pimento chopped fine. I did not
I added a few yellow banana peppers chopped fine
Mix with 2 quarts boiling water and 1/2 cup canning or pickling salt. Let stand for 2 hours. Drain. Make Syrup.
1 pint vinegar
5 cups sugar
1 tbs cornstarch
1 tbs mustard seed
1 tbs celery seed
1 tbs turmeric
Pour syrup over vegetables and simmer for 30 minutes. Can. Water bath pints 15 minutes. Makes 8 pints.
Canned acorn squash tonight. Had a lot of seeds that looked too good to just throw away. So I looked up a way to roast them.
This is the before picture:
Rinse them off
Put in a bowl and add 2 tbsp. olive oil and 1 tsp salt for every 1 cup of seeds.
Bake in 275 degree oven 40 minutes. Stir occasionally. If you dry them first then you can shorten the baking time to around 15 minutes. I just threw them in wet.
Or you can experiment with different spices to add a little pizzaz!
And this is the roasted after. Yummy and crunchy!
A very nutritious snack:)
#roastedwintersquashseeds #roastedseeds #healthysnacks
Tonight I canned vegetable soup. A neighbor told me how she has done hers for years (she's in her 70's) so I tried it last year and we loved it.
You can put whatever kind of veggies in the quantities you want. I used green beans, carrots, onion, zucchini, tomatoes, green peppers, garlic, parsley.
I put everything in a pan and covered it with water and boiled it for about 5 minutes. Then sealed it in quart jars at 10 lbs pressure for 15 minutes.
Canning this soup is a real time saver. I just open it up pour it in a pan, add a jar of beef, add noodles, or barley or rice or whatever I want and it's done in a few minutes.
Not bad for a night's work! 21 quarts of soup and 10 pints of sweet pickles and 7 more quarts of green beans.
Here is what I found under the weight I used to keep the cucumbers below the brine. I let these dill slices sit in brine on the kitchen counter for 3 weeks. They turned out pretty good...the better the further under the brine.
Yesterday and today I canned 28 quarts of spaghetti sauce. And I'll probably make another 28 quarts tomorrow. I spent the summer of 1997 discovering this recipe by trial and error. I have used it ever since. It seems like everyone has too many tomatoes this time of year. Recipes like this are a good way to reduce the waste. I hope you enjoy it!
I'll be making Salsa in the next day or so, so look for that recipe as well.
Canning Homemade Spaghetti Sauce
30 diced tomatoes, peeled
2 medium green peppers, diced
1 large white or yellow onion, peeled and diced
1 TBSP salt
3 TBSP garlic powder (or substitute whole crushed garlic to taste)
2 TBSP parsley, chopped
2 TBSP Italian Seasoning OR
1/2 TBSP Basil and 1/2 TBSP Oregano, ground or chopped
1 tsp black pepper
Tomato paste to thicken or cook down slowly to thicken
* I have done the herbs both ways and both are good. The herbs are just to taste for your family so experiment with the amounts. Try growing the herbs you will use. It gives them a more vibrant smell and taste.
This is how I put this together. I de-stem and rinse the tomatoes and cut all the bad spots out. And then I freeze them whole. Sometimes I freeze them for a while as I'm waiting for enough tomatoes to be ready to make a first batch, and sometimes I just don't have time to make spaghetti sauce right away, but even if I'm making the batch the next day or even later that evening I still freeze the tomatoes because it makes getting the skin off super easy and doesn't burn your fingers like boiling water does.
Take frozen tomatoes and run tap water over them. the difference in temperature from the freezer and the tap water will loosen the skin and they should slip right off. I use luke warm to slightly hot tap water, but it should still be comfortable to your touch.
Quarter the tomatoes and dump all ingredients in a large cooking pot and cook. When tomatoes are soft and falling apart I put the mixture through the blender (because my family likes smooth sauce...teenagers!:) But I prefer it chunky, so this part is up to you. After blending, Return to cooking pot and bring to a boil. I used to cook it down to thicken but I get a lot more spaghetti sauce if I just use tomato paste to thicken it. Plus it takes hours to get it thick by simmering it down. Thicken to how your family likes it. Remember it will thicken more in the canning process as well.
While hot, put in jars (I use quarts) and seal using the hot water bath method. I boil for 45 minutes for my spaghetti sauce. This makes about 5 quarts of sauce per batch.
Let me know how you like it.
#canning #homemadespaghettisauce #tomatoes #canninghomemadespaghettisauce
Every day I skim this stinky stuff off the top of my pickles. They are just starting to have an odor. Should be done in two days. I can't wait to get them off my counter!
A days work ahead for me. 2 hours of gathering from the garden. Beets, tomatoes, green beans, cucumbers, more plums and pears to take care of.
12 hours later...47 pints of dill pickle spears. Blanched beans in the freezer for my veggie soup. Coleslaw made out of cabbage. Feet tired:) Thanks to the kids for snapping beans and taking care of laundry.
It didn't seem like anything happened the first few days the cucumbers were in the brine. However, soon after that this yucky stuff started forming on the top of the brine. I have been skimming it off each day like the recipe said to do. Surprisingly, there is not much smell. Just looks awful! Pickles should be done in 6 more days.
Making dill pickle slices in a stainless steel pan instead of a crock.
This is my huge bread making pan.
Slice the pickles and then layer with pickle spices and dill.
To keep the cucumbers below the brine I used a large heavy cake platter. Worked great size wise and perfect for the weight.
Covered the cucumbers with a plastic hat and now it has to sit for 2 weeks.
I will keep you posted :) Hopefully this experiment will work out.
I grew up and currently live in Iowa. I have three beautiful daughters and a Miniature Schnauzer. I'm interested in anything that supports healthy families and healthy lifestyles.