Turkey Stock

Turkey Stock

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

Tried the 4ever recap lids with new black seals.

Turkey Veggie Soup

Canned Turkey Veggie Soup

Makes 4 Quarts

1 cup celery, finely diced
4 cup carrots, sliced
2 cup corn, fresh or frozen
3 cup shredded turkey
10-12 cups homemade turkey broth, strained
Salt & pepper

Bring broth up to a boil.
Add 1/4 cup celery to each jar.
Add 1 cup carrots to each jar.
Add 1/2 cup corn to each jar
Add 3/4 cup turkey to each jar.
Add salt & pepper to taste.

Carefully ladle hot broth into jars covering turkey and veggies. Leave a 1 inch headspace for each jar. Stir contents in the jar to remove air bubbles. Wipe rim of jar and add the lids and rings to all four jars. Slowly put in pressure cooker filled with warm water.

Process in a pressure cooker at 10 lbs pressure for 90 mins (75 mins for pints). Make sure all the lids have sealed before putting up.

Recipes for next year

Canned Pickled Beets Recipe
Serves: 4
Ingredients

4 - 5 lb small beets (40 - 48)
2 tbsp pickling salt
1½ cups sugar
3 cups vinegar
2 tbsp mixed pickling spice, tied in cheesecloth bag
1 cup water

Instructions
1. Wash the beets and remove most of the tops, leaving about ½ inch of beet top remaining.
2. In a large boiling pot of water, cook the beets until barely tender.
3. Remove from the stove.
4. Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
5. Cut off the tops and the roots completely, then remove the skin.
6. Peel and slice beets into preferred size, I like larger chunks and not slices.
7. Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil;
reduce the heat and simmer 10 minutes.
8. Add the beets to the pickling liquid and return to a boil.
9. Remove the spice bag.
10. Carefully ladle te beets and pickling liquid into hot sterilized pint jars, leaving ½ inch headspace.
11. Remove any air bubbles with a non-metal utensil.
12. Add additional pickling liquid, if needed, to keep the proper headspace.
13. Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing
properly!
14. Seal the jars and process for 35 minutes in a boiling water bath.
15. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

ROASTED CORN SALSA

MAKES 4 (1-PINT/500 ML) JARS

8 ears fresh corn, shucked with silks removed

5 cups chopped tomatoes (approximately 3 pounds/1.4 kg tomatoes)

1 cup/150 g chopped poblano peppers (about 2 large peppers)

1 cup/160 g chopped red onion (1 small onion)

1½ cups/360 ml apple cider vinegar

¼ cup/60 ml bottled lime juice

2/3 cup/130 g granulated sugar

1½ teaspoons ground cumin

½ teaspoon red pepper flakes

1 teaspoon sea salt

1 teaspoon coriander seed

Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Preheat the broiler to high. Place the corn on a rimmed baking sheet and place under the broiler.

Broil the corn, turning, until the kernels are lightly browned on all sides, about 3 to 5 minutes for each side. If you prefer, this roasting can also be done outside on a grill.

When the corn is cool enough to handle, cut the kernels from the cobs with a large, sharp knife. (You should have approximately 3 cups/460 g corn kernels.)

Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar, cumin, red pepper flakes, salt, and coriander in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, until the liquid has reduced. Taste and adjust the spices as needed.

Ladle the hot salsa into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes

Fermented Hot Sauce

The last of the peppers have been picked and are fermenting.

Pickled Peppers
3 lbs. red peppers–any variety from sweet to scorching
4 to 6 cloves garlic, peeled and minced
2 quarts water
2 Tbls salt
1/4 cup fresh whey

Mix the salt into the water dissolving completely to make the brine.
Wash and cut the peppers removing, stem, seeds and white pith.
Place the peppers in a half gallon mason jar.
Pour enough brine over to cover.

Install fermentation lock and cap.
Place it on a plate or in a bowl to protect your counter from spillage.
Keep it at room temperature for 3-6 weeks 

Taste after 3 weeks.

Remove peppers saving the brine and puree them in a blender or food processor.

Strain the puree through a fine mesh colander, sieve of or food mill.

Freeze or refrigerate the pepper solids. Use for flavoring agent for beans, soups, stir fries  where you want a bit of heat and sour.

Strain the brine through a coffee filter and boil for 1 minute .
Allow it to cool and store in the fridge. 

Hot Sauce

1 cup strained, fermented pepper liquid
½ cup vinegar
½ teaspoon canning salt
1 teaspoon sugar (optional)
Xanthan Gum to thicken 

End of the garden 2014

Christa cleaned out the garden today.  There is still some cauliflower, cabbage beets and carrots in one bed but for the most part the garden is done for the year.

Stewed Tomatoes

Ball Blue Book Guide

4 quarts tomatoes; chopped, peeled, cored 

1 cup celery; chopped,
¼ cup green peppers; chopped
½ cup onion; chopped.
2t Salt
1T sugar can be added if desired, however we don’t add them in ours.

Tomato Paste

Tomato Paste
Work with small batches, because it scorches easily during the last half of cooking. And forgo onions, garlic, celery, etc., because such flavors may not be wanted in delicate sauces you merely want to color with the paste.

HANDLING
Use a Boiling–Water Bath. Use Hot pack only. Use ½-pint jars only.
Carefully wash, peel, trim, and chop the tomatoes, saving all the juice possible (4 to 4½ pounds of tomatoes will make about four ½-pint jars of paste). In an enameled or stainless steel kettle bring the chopped tomatoes to a boil, then reduce heat and simmer for 1 hour, stirring to prevent sticking. Remove from heat and put the cooked pulp and juice through a fine sieve or food mill. Measure, return to the kettle, and for every 2 cups of sieved tomatoes add ¼ teaspoon citric acid (or 1 tablespoon bottled lemon juice). (Optional: add ½ teaspoon salt.) Reheat, and continue cooking very slowly, stirring frequently, until the paste holds its shape on the spoon—about 2 hours more.
Hot pack only, in ½-pint jars. Ladle hot paste into clean hot jars, leaving ¼ inch of headroom. Adjust lids, and process in a B–W Bath (212 F/100 C) for 35 minutes. Remove jars; complete seals if using bailed jars

*Update: From the University of Georgia 

Tomato Paste 8 quarts peeled, cored chopped tomatoes (about 4 dozen large) 

(about 9 half-pint jars) 1 1⁄2 cups chopped sweet red peppers (about 3)

 2 bay leaves 

 1 teaspoon salt 

 1 clove garlic (optional)

 Hot Pack Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic 

 clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 

 2 1⁄2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling 

 hot paste into hot half-pint jars, leaving 1⁄4-inch headspace. Wipe jar rims. 

 Adjust lids and process in a Boiling Water Bath (212° F). 

 Half Pints 45 minutes

http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf

Mushrooms

Mushrooms

Canned mushrooms have a bad track record as carriers of C. botulinum toxin, so use only fresh edible mushrooms—preferably those grown in presterilized soil, as most commercial mushrooms are.

GENERAL HANDLING

Pressure Canning only. Use Hot pack only. Use ½-pint or pint jars, plain No. 303 cans.

Soak them in cold water for 10 minutes to loosen dirt, then wash well. Trim blemishes from caps and stems. Leave small buttons whole; cut larger ones in button-size pieces. In a covered saucepan simmer them gently for 15 minutes.

HOT PACK ONLY

In jars. Fill with hot mushrooms, leaving ½ inch of headroom. (Optional: add ¼ teaspoon salt to ½ pints, ½ teaspoon salt to pints.) To prevent color change, add ¼ teaspoon of crystalline ascorbic acid to ½-pint jars, ½ teaspoon to pints. Add boiling water, leaving ½ inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—45 minutes for either ½-pints or pints. Remove jars; complete seals if using bailed jars.

Pickled Cauliflower with Carrots and Bell Pepper

    

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds (or substitute yellow)
1/2 tsp. cumin seeds
2 cups cider vinegar
5 medium cloves garlic, lightly crushed and peeled
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 Tbs. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
One-half red bell pepper, cut into large dice (about 1 cup)

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles . Wipe the jars . Secure the lids with screw bands tightened by hand. Process for 10 minutes

3 pints

Bread and Butter Pickled Vegetables

Bread and Butter Pickled Vegetables





Ingredients

2 cups water
1 1/2 cups white-wine vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt
2 medium carrots, cut into 3-inch sticks
1 red bell pepper, cut into 3-inch sticks
1/2 English cucumber, cut into 3-inch sticks
1/2 teaspoon celery salt


Directions
In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand. Process for 10 minutes

Glazed Carrots

Glazed Carrots

3.5 pounds carrots

1 cups brown sugar

1 cups water

1 cup orange juice

3 pints 

Wash and peel carrots, then rinse again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise. (or just use the peeled mini carrots and wash well) Combine brown sugar, water and orange juice in a saucepan. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot. Pack carrots tightly into hot jars, leaving 1 inch headspace. Ladle hot syrup over carrots, leaving 1 inch headspace. Remove air bubbles with plastic or wooden spatula. Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.

Labels: brown sugar Carrots orange juice

Canned Carrots

Carrots - Sliced or Diced

Quantity: An average of 17-1/2 pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts – an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack – Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1-inch of headspace.

Raw pack – Fill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure canner.
			Canner 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 and Raw	Pints	25 min	11 lb	12 lb	13 lb	14 lb
	Quarts	30	11	12	13	14

Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	25 min	10 lb	15 lb
	Quarts	30	10	15

Carrot porn

Erotic carrots

Canned Beets

Just canned beets

Jars were filled too full and water siphoned out.

Sweet Red Beets

The recipe for these is questionable as it came from an Amish cookbook but could probably be presser canned.

We processed the beets for 35 min instead of the 10 it calls for.  We also cut the recipe in half used more vinegar 

16 cups of sliced beets 

2 C water

3 C sugar

2 C vinegar

Process 35 min water bath

PH 3.5

Alton Brown’s Pickled Beets

Alton Brown’s Pickled Beets
Ingredients
Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Directions
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:
Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
If canning, boil jars and lids to sterilize.

 If canning, lid the jars and process for 35 minutes in water bath

Allow 3 to 7 days for flavor to develop before serving.

Yields 2 QT.

Fall harvest

 We pulled most of the carrots and beets today to can.

Cabbage

We picked the best head of cabbage we have ever had today

Ketchup

We reduced the onion by 1/2 C. We also cut the clove and cinnamon by 3/4 but it is still too much.  *I also believe we forgot to put allspice in the vinegar bath so some may need to be added when opening.



pints- process for 10 minutes

Ph 3.7

Tomato Basil Soup

4 pints 1 quart
Processed 25 min at 10 Lbs (although not necessary due to ph)
PH 3.8

Balsamic Salsa

6 pints 

Processed 15 min water bath

Ph 3.8

Bee update 9-16-2014

The langstroth hive is going pretty good.  The are bringing in a descent amount of  honey and there is brood but they are very aggressive.

The Top bar hive is doing ok but there is not very much honey and there was an open queen cell

Old Bay Zucchini Pickles

Ingredients:
4 medium zucchini, cut into forths and to fit pint jars
1 1/2 cup white vinegar
1 1/2 cup water
1 tablespoons pickling salt
1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon dill seed
2 teaspoons Old Bay
2 teaspoons yellow mustard seed
2 cloves garlic

Directions:
Bring the vinegar, water and salt to a boil. Prep the lids/jars. Evenly divide all of the ingredients between 2 wide mouth pint jars Pour in the vinegar mixture. Close the jars leaving 1/2 inch headspace and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

Yield: 2 pints

Southern Tomato Sauce

Even though the recipe does not have heat processing we processed them in a waterbath
35 min pints 40 min quarts just to be safe
4 Quarts
3 pints
Ph 3.9