End of the garden, 2023

 The garden is done for the year, the exception of some cabbage and broccoli. 

Scorpion Ghost Hot Sauce 2023

 

Canned Venison

Remove all fat from meat

Cut into 1 in cubes 

Soak in a salt brine (1 TBS per quart) for one hour.

Drain and Pack cubes tightly into clean jars.

Add 1/2 bullion cube per pint; 1 bullion cube per quart. 

Add 4 slices of onion per pint 8 per quart.

Do not add any water in jars.

Clean jar edge, add ring and top, and turn to fit snugly- not tight.

Add jars to canner 

Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.

Remove canner from heat and let jars cool slowly out of draft with weight left on canner

Notes

I added 1 bullion cube per pint 

Zucchini Soup

Pressure Canning Zucchini Soup 

1 large onion

10 cloves garlic (I used 1 TBS powder)

14 medium zucchini (I used 2 LARGE ones)

 lemons juice  

16 cups chicken broth (I used Turkey stock) 

salt and pepper

1 tbsp dried dill

1. Cut zucchini in a half and remove seeds

2. Cut into 2 inch cubes and place it in a pot with water

3. Simmer covered until soft about 30 minutes

4. Purée with the blender or stick blender add water if too thick

5. Return to pot and bring to simmer

6. lemon juice to each canning jar 1 tbsp. Quart, 1 1/2 teaspoons Pint 

7. Pour into jars leaving 1 inch headspace and process pints for 60 minutes
quarts 75 minutes with 10 pound weight or 11 pounds on a dial

when serving you can add parmesan cheese and sour cream.

Pickled Bell Peppers

Pickled Bell Peppers

7 lbs firm bell peppers

3-1/2 cups sugar

3 cups vinegar (5 percent)

3 cups water

9 cloves garlic

4-1/2 tsp canning or pickling salt

Yield: About 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.

 

process time for Pickled Bell Peppers in a boiling-water canner. 

Half-pints or Pints 5 min 0 - 1,000 ft

From  https://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html

Roasted Red Pepper Spread

 INGREDIENTS

  

6 lb red bell peppers (about 8 large)

1 lb Italian plum tomatoes (about 10 medium)

2 cloves garlic, unpeeled

1 pc. small white onion

1/2 cup red wine vinegar

2 Tbsp finely chopped fresh basil

1 Tbsp sugar

1 tsp salt

INSTRUCTIONS

 

ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.

PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.

LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Picking of the peppers

 Picked most of the peppers. 

Dilly Beans

 

Pepper - Onion relish

 

Zesty Salsa

 

5 jars mild 

3 jars Very hot with 1 ghost pepper and 1 habanero pepper split between the jars  

Pizza Sauce (Pizza Hut copy) 2023

 original recipe. (modified from here)

1 (15 ounce) can tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice


modified for volume and canning:

15 cups (120 oz) of tomato sauce
8  Tablespoons sugar
2 Tablespoons dried oregano
2 Tablespoons  dried basil leaves
2 Tablespoons  dried thyme
2 Tablespoons  garlic powder
2 Tablespoons  salt
3 teaspoon black pepper

1  Tablespoon lemon juice (1/4 TBS citric acid) per pint 2 Tablespoons (1/2 TBS citric acid)  per quart.

Process pints 35 min quarts 40 minutes boiling water bath 

BRUSCHETTA IN A JAR

Bruschetta in a jar

6 - 7 x  (½ pint)

Ingredients

 3 lbs tomato (washed, cored, chopped. 9 cups /Measured after prep)

5 cloves garlic (washed, peeled and minced)

1 cup / 8 oz white wine 

1 cup white wine vinegar 

½ cup water  

2 tablespoons sugar  

2 tablespoons basil (dried)

2 tablespoons oregano (dried)

2 tablespoons balsamic vinegar

Pickle Crisp (optional)

Instructions

Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.

Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.

Bring the pot mixture to a boil, then lower to a simmer, cover, and gently simmer for 5 minutes to heat garlic thoroughly.

Meanwhile, pack tomato into the heated jars you are using, leaving 2 cm (½ inch) headspace.

Now ladle the simmered sauce into heated jars, leaving 2 cm (½ inch) headspace.

[Optional] ¼ teaspoon pickle crisp per jar

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process jars for 20 minutes; increase time as needed for your altitude.

 From - https://www.healthycanning.com/bruschetta-in-a-jar#The_recipe

WHITE GRAPE JELLY

 WHITE GRAPE JELLY

3 ½ pounds Concord grapes

½ cup water

7 cups white sugar

1 box pectin

Turn on the heat and mash the grapes to help them release their juice.  Grapes are mostly juice, and don’t take much cooking before they completely fall apart.  It only takes about 10 minutes before you can turn off the heat.

use a jelly bag or a colander lined with cheesecloth to strain for at least 2 hours, or overnight. 

Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Tomato Sauce

 

Tomato Sauce

Tomato soup

Vine-fresh tomato soup

Servings 4 quart jars

Ingredients

1 bell pepper (medium)

1 onion (medium)

2 tablespoons oil

2 cloves garlic (minced)

6 kg tomatoes (14 lbs / 10 quarts chopped)

4 tablespoons tomato paste

1 tablespoon sugar (optional)

1 tablespoon salt (OR non-bitter, non-clouding salt sub)

1 teaspoon ground black pepper

lemon juice (bottled, OR citric acid)

 

Instructions

Wash, stem, seed and coarsely chop the bell pepper; set aside.

Wash, peel and coarsely chop the onion; add to bell pepper.

Wash, peel and mince the garlic; set aside separately.

Wash and core the tomatoes; chop into quarters. Set aside.

Heat the oil in a very large pot.

Add the onion and pepper, sauté for a few minutes until the onion starts to turn a bit translucent.

Add the garlic add to pot.

Sauté for another minute.

Add the tomatoes.

Stir mixture in pot.

Set heat to medium.

Cover pot, and bring to a boil, covered. This may take 30 to 40 minutes. Stir often to prevent bottom scorching.

Once the mixture has released enough liquid to start boiling, reduce heat to a simmer.

Simmer covered (sic) for another 30 to 40 minutes or until tomatoes have all broken down and mixture has begun to thicken a bit.

Pass mixture through a food mill or strainer to remove tomato skins and seeds. Do this carefully, minding the very hot liquids.

Return the strained tomato mixture to the large pot.

Add the tomato paste, sugar, salt and pepper.

Bring back to a simmer and let simmer for 15 minutes.

Ladle hot soup into heated jars, either  (pint) OR  (quart).

Leave ½ inch headspace.

To pint jars, add ¼ teaspoon citric acid OR 1 tablespoon lemon juice.

To quart (quart) jars, add ½ teaspoon citric acid OR 2 tablespoons lemon juice.

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath, steam canner .

Process either size jar for 40 minutes. Increase time as needed for your altitude.

Or 15 minutes in a or pressure  canner 

From "https://www.healthycanning.com/vine-fresh-tomato-soup"

Tomatoes and zucchini

 Tomatoes and zucchini