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.
My sister-in-law, Rose made this wonderful, yummy platter of caprese. Here's how she did it.
Firm garden tomatoes sliced
Farmers Cheese sliced
black pepper, white vinegar, fresh Basil, olive oil over the top.
What a great snack! Healthy! Vibrant, full taste when you use fresh from the garden tomatoes and fresh cut basil. I grow mine on the deck in a pot. Makes a huge difference.
#basil #gardentomatoes #caprese
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
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.