Turkey Stock

Turkey Stock

Turkey carcass boiled for 12 hours.  Processed quarts for 25 at 10 lbs 

Cucumber In Oct

Probably the last one but a nice cucumber in October 

Mantis

Mantis 

There are at least 2 egg cases 

End of September update

A few peppers left

Over view

Asparagus ferns 

Something got most of the sunflower seeds before we picked them

Beens are pulling down the corn.  The three sisters worked this year.

Canned beets

Pulled the last of the beets

8 pints 2 quarts

Chili sauce

6 pints 1 quart

Ph 3.9

Thai Sweet Chili Sauce

Thai Sweet Chili Sauce

  

Serves: about 4cup

Ingredients

12 large garlic cloves, peeled

8 red Jalapeno or Serrano peppers, deseeded

2 cups white distilled vinegar

2 cups sugar

1 cups water

2 tablespoons salt

4 tablespoons  Clearjel 

8 tablespoons water

Instructions

In the blender, puree together all the ingredients, except for the last two.

Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.

Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Process 15 min water bath

4 half pints

Ph 3.7

Canning fest 2013

Results of the bulk of 2013 canning season. 

Hot sauce

6 pints 2 quarts 

Fermented hot peppers  salt vinegar garlic.

Cut peppers in chunks removing most of the seeds. Put a 1/2 gallon mason jar with 2 Tablespoons of salt top with water and top with pickler lid. Leave at room temperature for at lest 7 days

Put peppers in pot with 2 cups of brine and 2 cups of vinegar 5 cloves of garlic bring to a boil and simmer until peppers are soft. 

Put in a blender and liquefy.

Pour through a sieve to remove partials.

Add vinegar and or lemon lime juice to bring PH to under 4.0 

  

Processed for 15 min water bath

Ph 3.6

Classic Pickled Beet Slices

From the compleat book of pickling. Pg54

Beets

Half of the beet harvest

Mushrooms

Mushrooms - Whole or Sliced

Quantity: An average of 12.8 pounds is needed per cannier load of 8 pints; an average of  6.66 pounds is needed per canner load of 8 half-pints – an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process 10 PSI for 45 min

Marinated Mushrooms

Marinated Mushrooms

Prep Time: 30 mins
Total Time: 50 mins
Yield: 3 jars

Ingredients
1 3/4 lbs tiny mixed mushrooms
1/2 quart water
1/8 cup bottled lemon juice
3/8 cup olive oil or 3/8 cup salad oil
5/8 cup white vinegar
1/4 tablespoon dried oregano
1/4 tablespoon dried basil
1/4 tablespoon canning salt
1/8 cup onion, finely chopped
1 ounce pimientos, drained and chopped
3 -3 3/4 garlic cloves, whole, peeled
6 1/4 black peppercorns

Directions
Wash mushrooms and cut stems even with caps.
Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
Wipe rims, cover with sterilized lids and rings.
Process in boiling water bath 20 minutes.
Let sealed jars sit undisturbed for 24 hours.
Allow 6 weeks for full flavor to develop.

CARROT GINGER SOUP

CARROT GINGER SOUP:

· 3 tablespoons butter
· 2 whole cloves garlic, peeled
· 1 large Spanish onion, peeled and diced
· 2 ribs celery, sliced
· 3 pounds carrots, peeled and sliced
· 3 tablespoons peeled and chopped fresh ginger
· 8 cups chicken or vegetable stock
· 1 teaspoon ground coriander
· 1 teaspoon ground ginger
· 1/2 cup honey
· Kosher salt and freshly ground black pepper, to taste

· less than 1/2 cup of heavy cream per (1 quart) jar. Note: this is to be added when reheating to serve. DO NOT add the cream to the soup that will be pressure canned.


1. In a large, stainless steel stockpot over medium-high heat, melt the butter. Place the garlic, onion, celery, carrots, and ginger root in the pot and sauté for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30 to 35 minutes.

2. Remove from the heat. Add the coriander, ground ginger, and honey. Purée the soup in the pot using an immersion blender or working in batches with a regular blender until smooth.

3. Ladle the hot soup into the sterilized jars, leaving 1″ head space at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Process Quarts for 75 minutes Pints for 60 minutes.

4. When reheating a jar to serve add a little bit less that 1/2 a cup of heavy cream to each Quart jar. Stir until the ingredients are well combined, season to taste, and serve.

Carrots and beans

 

From ball blue book.

Raw pack

Cover with hot water

Fit lids finger tight

Process in a presser canner at 10 lbs

pints - process for 25 minutes

quarts - process for 30 minutes

Summer Squash Zucchini Soup

Prep Time 15 Minutes

Cook Time 1 Hour40 Minutes

Servings 8

Difficulty Intermediate

Ingredients
6 whole Zucchini
1 gallon Chicken Broth
1 Tablespoon Kosher Salt
1 teaspoon Pepper
2 Tablespoons Lemon Juice
2 Tablespoons Fresh Dill
Preparation Instructions


Cut up zucchini and summer squash. No need to peel or seed. Then add  chicken broth , bring it all to a boil and turn down the heat, cover and simmer for about 40 minutes. Add the salt and pepper and lemon juice and dill. Then  run the entire thing through the blender. It comes out really thick and creamy. Put into pint jars and pressure can for 60 minutes at 10 lbs. Makes 8 pints.

Peaches

Peaches in light syrup. From the ball blue book. 

 

10 quarts

4 pints

Crushed tomatoes

2 quarts

1 pint

Selecting, Preparing and Canning Tomatoes


Crushed Tomatoes (with no added liquid)


A high-quality product, ideally suited for use in soups, stews, and casseroles. This recipe is similar to that formerly referred to as "Quartered Tomatoes."
Quantity: An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 fresh pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes-an average of 2¾ pounds per quart.


Please read Using Pressure Canners and 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 tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch headspace. Adjust lids and process. Recommended process times are given in Table 1,Table 2, and Table 3. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Table 1. Recommended process time for Crushed Tomatoes in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	35 min	40	45	50
	Quarts	45	50	55	60

Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	20 min	5 lb	10 lb
		15	10	15
		10	15	Not Recommended

Table 3. Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15	11	12	13	14

Giardiniera

GIARDINIERA

1/2 head of califlower (1 pound), cored and cut into 1/2-inch florets

3 carrots, peeled and sliced 1/4 inch thick on bias

3 celery ribs, cut crosswise into 1/2-inch pieces

1 red bell pepper, stemmed and seeded, and cut into 1/2 inch wide strips

2 serrano chiles, stemmed and sliced thin

4 garlic cloves, sliced thin

1 cup fresh dill

2 3/4 cups white wine vinegar

2 1/4 cups water

1/4 cup sugar

1/8 cup Diamond Crystal kosher salt

Toss cauliflower, carrots, celery, bell pepper, serranos, and garlic together in large bowl until combined. Transfer vegetables to jars with tight-fitting lids.

Bundle dill in cheesecloth and tie with kitchen twine to secure. Combine dill sachet, vinegar, water, sugar, and salt in large saucepan. Bring to a boil over medium-high heat. Cover, removed from heat, and let steep for 10 minutes. Discard dill . Return brine to boil.

Process Pack jars with vegetables. Pour brine, over vegetables, leaving 1/2 inch of head space. Process in water canning bath for 10 minutes.

Makes four 1-pint jars