Borscht

Borscht Canning Recipe

Ingredients

24 medium beets, chopped

3 tablespoons extra virgin olive oil

1 ½ cups sweet onion, chopped (1 large)

8-10 garlic cloves, chopped

2 carrots, peeled and shredded

½ head red cabbage, sliced thin

2 Roma tomatoes, diced

8 cups beef stock

2 cups Cabernet Sauvignon wine

1 tablespoon raw sugar (optional)

1 tablespoon sea salt (optional)

1 teaspoon black pepper

Instructions

Beet Prep: Leave the root on each beet and cut stems leaving at least 2” attached. Thoroughly wash your beets and place inside a stainless steel stock pot, placing the largest beets at the bottom. Cover beets with two inches of water. Bring to a boil and cook for 30 minutes or until the largest beet is tender.

Using a slotted spoon, or tongs, remove beets from boiling water and place directly into a bowl of cold water resting in the sink. Keep tap running to provide a steady stream of cold water to quickly cool the beets. One-by-one, place beet in both hands while running it under the cool stream; using your thumbs, gently rub and massage the beet, slipping skin off each beet. Cut root and stem off each beet with a paring knife. Chop skinned beets into 2” pieces and set aside.

In a stainless steel stock pot, add olive oil and sauté onions, garlic, carrots, cabbage and tomatoes until the onions become translucent, about 8 to 10 minutes. Add beef stock and bring to a boil. Stir in chopped beets and boil for an additional 2 minutes. Remove from heat.

Working in batches, place the beet mixture in food processor and pulse until it is a fine puréed texture. Place puréed mixture in a clean stainless steel stock pot. Add wine, sugar, salt and pepper and mix well. On medium heat, while stirring frequently, allow borscht to gently heat through, about 5 minutes. Stir continually to avoid scorching the borscht.

Ladle hot soup into hot jars leaving a generous 1” head space. Remove any air bubbles and add additional soup if necessary, keeping the 1 ¼” head space.

Wipe each rim with a warm wash cloth dipped in vinegar. Place lid and rings on each jar and hand tighten.

Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

From:https://canningdiva.com/recipes/canning-beets-and-how-to-pressure-can-beet-soup-aka-borscht-soup/

Caned Kidney Beans

 Beans no soake

1/2 cup per dry beans per pint

1/2 teaspoon of salt. 

Fill with water to the 1 inch mark.

10 pounds of pressure in a pressure canner  for 75 minutes for pints, and 90 minutes for quarts.

From https://preservedhome.com/canning-dried-beans-skip-the-soak/

Old Fashioned Pickled Beets

 Second round of pickled beets

Old Fashioned Pickled Beets

10 pounds fresh beets

4 cups cups white distilled vinegar

2 cups sugar

2 cups water

1 tablespoon pickling salt

Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water.  Once the beets are fork tender, drain

While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.

Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.

Ladle hot liquid mixture over beets leaving about 1/4 inch head space.  Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes quotes for 35 minutes in a boiling water canner.

Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

From https://www.onehundreddollarsamonth.com/canning-recipe-for-old-fashioned-pickled-beets-no-funky-spices/

Fall clean up

 Cleaned out most of the garden.  Removed tomato cages and pulled the last of the beets 

Harvest Right Freeze dryer 11th Run

 Apples

Banana pepper rings

Green Peppers

Mushrooms

Baby Bella mushrooms

  

Harvest Right Freeze dryer 10th Run

Candy run 140F 5 hours

 Life savers

skittles

starburst

skittles 

organic starburst 

Harvest Right Freeze dryer 9th Run

Kale

Tastykake glazed cherry pies 

Tastykake Crunch Mini Donuts

Pickles

Beets 

 

Finished super hot (Mantis Venom) hot sauce

 

Harvest Right Freeze dryer 8th Run (candy)

 Candy corn, skittles, sour patch kids (fail)

Harvest Right Freeze dryer 7th Run

 Beef, Avocados, kale

Harvest Right Freeze dryer 6th Run

 Strawberry  bananas 

Harvest Right Freeze dryer 5th Run

 Beans, rice, chicken

 

Harvest Right Freeze dryer 4th Run (candy)

 

Super Hot ferment started

 

Harvest Right Freeze dryer 3d Run

 

Tomatoes

Tasty cake pies

 Ice-cream 

Easy Hot Sauce

 Easy Hot Sauce

8 cups (64 ounces) canned, diced tomatoes, undrained

1½ cups seeded, chopped Serrano peppers*

4 cups distilled white vinegar (5%)

2 teaspoons canning salt

2 tablespoons whole mixed pickling spices

*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers

or wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 3 to 4 pint jars

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.

  1.  Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

 

  2. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.

 

  3. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.

 

  4. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

 

  5. Process in a boiling water canner  Let cool, undisturbed, 12-24 hours and check for seals.

 

 process  in a boiling water canner  pints 15 min

Harvest Right Freeze dryer 2d Run

 

Asparagus 

Pickled beets, pickles 

zucchini, carrots  

First run on Harvest right

 

New Toy

 I finally got a freeze dryer 

Pickled Pepper rings

1.) Slice your banana peppers into rings  

2.) Put them into your sanitized jars.  

3.) Mix your brine:

5 c. white vinegar

1 c. water

4 tsp. of Pickling Salt

2 T. Sugar

2 garlic cloves

1 teaspoon mustard seeds 

1 teaspoon celery seed

1 teaspoon mustard powder 

Put all of this into a pot and bring to a boil. Once it has boiled for 2 minutes remove the garlic cloves.

4.) Pour the brine over your pepper rings, leaving 1/2 inch headspace

5.) Add 1 tsp. of pickle crisp  to each Quart jar

6.) Put your sanitized lids and rims on

7.) hot water bath for 15 minutes.

Grilled Corn and Tomato Salsa 2024

 

Pickled Asparagus

Pickled Asparagus

Makes about six pint (500 mL) jars

71bs asparagus 3.2 kg

Ice water

4 tbsp finely chopped seeded red bell pepper 60mL

2 tbsp finely chopped seeded green bell pepper 30mL

2 tbsp finely chopped seeded hot chili pepper, 30mL

such as jalapeno or cayenne

3 tbsp finely chopped garlic 45 mL

5 cups white vinegar 1.25 L

12/3 cups water 400mL

12/3 cups granulated sugar 400mL

4tsp pickling or canning salt 20mL

2 tbsp dill seeds 30mL

2 tbsp mustard seeds 30mL

I. Trim tough ends from asparagus and cut spears into uniform

lengths about %inch (2 cm) shorter than the inside height ofthe

jars you are using. In a large shallow dish, cover asparagus with

ice water and refrigerate for 1 hour. Drain well.

2. Meanwhile, prepare canner, jars and lids. (For more information,

see page 415.)

3. In a small bowl, combine red and green bell pepper, hot pepper

and garlic. Mix well and set aside.

4. In a large stainless steel saucepan, combine vinegar, water, sugar

and salt. Stir well and bring to a boil over medium-high heat.

Reduce heat and boil gently for 5 minutes. Add asparagus

and return to a boil. Boil for 2 minutes or until asparagus is

heated through.

5. Place 2 tbsp (30 mL) chopped pepper mixture, 1 tsp (5 mL) dill

seeds and 1 tsp (5 mL) mustard seeds into each hot jar. Pack

asparagus, tips down, into hot jars to within a generous 1/2 inch

(1 cm) of top of jar. Ladle hot pickling liquid into jar to cover

asparagus, leaving 1f2 inch (1 cm) headspace. Remove air bubbles

and adjust headspace, if necessary, by adding hot pickling liquid.

Wipe rim. Center lid on jar. Screw band down until resistance is

met, then increase to fingertip-tight.

6. Place jars in canner, ensuring they are completely covered with

water. Bring to a boil and process for 10 minutes. Remove canner

lid. Wait 5 minutes, then remove jars, cool and store. 

TIPS

When you cut asparagus into uniform, jar-sized spears, you'll end up with a lot of short pieces. These

pieces can be pickled, but they are perhaps best cooked and used for soup or blanched and

frozen for use in other vegetable recipes. 

Asparagus is packed with the tips facing down in the jar so that the fragile tips are not damaged when

the asparagus is removed from the jar:

From PERFECT PICKLES 307

Asparagus

Asparagus

Pack the jars, cover with water leaving 1” headspace, and then process at 10 pounds of pressure in a weighted gauge canner (or 11 pounds of pressure in a dial gauge) for 30 minutes (pints) or 40 minutes for quarts or tall pint and a half jars.

Asparagus Soup

 Approx. 7 quarts or 14 pints

Ingredients

¼ cup butter

2 medium sweet onions, diced

4 celery stalks, diced

10 garlic cloves, minced

1 tablespoon dried tarragon leaves

2 teaspoons sea salt (optional)

½ teaspoon black pepper

4 pounds asparagus spears, cut into 2-inch pieces

16 cups chicken, or vegetable, broth

2 average tomatoes, diced

Instructions

In a deep stockpot, add butter, onions, celery, garlic, tarragon, salt and pepper. Over medium-high heat, cook until onions are translucent, about 8 to 10 minutes. Mix occasionally to avoid scorching. Add asparagus, mix well. Cook for an additional 10 minutes to blend flavors, stirring often.

Add broth and tomatoes, mix well. Cover and bring to a boil over high heat. Once at a boil, reduce heat to low and simmer for one hour, stirring occasionally, then remove from heat.

Using an emulsion stick blender, liquefy the soup until everything is well blended and the same consistency. If you do not have an emulsion blender, allow the soup to cool and work in batches using a food processor to liquefy/puree the soup.

Ladle hot liquefied soup into jars leaving a one inch headspace. Wipe the jar rims with a wet washcloth dipped in vinegar, add lids and rings and hand tighten.

Pressure can jars at 11 psi; 60 minutes for pints and 75 minutes for quarts. Be sure to follow your manufacture instructions for operating your pressure canner and know your elevation for required psi.

Notes: I cut recipe in half left, out celery, and ran in a blender and put through a sieve. It was very woody and a lot of volume was lost. 

From https://canningdiva.com/recipes/asparagus-soup-pressure-canning-recipe/