Potatoes

The Q-mart had 50 lb of potatoes for $5 

Sauerkraut

Sauerkraut

From Ball
STAGE 1:



CUT cabbage into thin shreds, about 1/16 inch thick, in a food processor fitted with a slicing attachment, working in batches as necessary. This can also be done with a sharp knife or mandoline. Remove any large pieces and discard.
WORKING in 5-lb batches, combine shredded cabbage and 3 Tbsp pickling salt in a large stone crock or glass or food-grade plastic container. Mix thoroughly. Let stand for 15 minutes or until juices start to flow and cabbage wilts slightly. Using a wooden spoon or your hands, press down firmly on the cabbage until the juice comes to the surface. Repeat four times, until all the cabbage is used up, leaving at least 4 inches of space between cabbage and rim of container. Sprinkle remaining pickling salt on top. If not enough juice has been produced to cover cabbage, add brine*.
PLACE a large clean inverted plate over the cabbage mixture and weigh down with two or three quart jars filled with water and capped. (Keep cabbage under brine by 1 to 2 inches throughout fermentation.) Cover with a clean heavy towel. Let stand in a cool place. Every day, remove and discard any scum that has formed. During fermentation, gas bubbles will form. When bubbling ceases, fermentation is complete. Fermentation may take up to 6 weeks, depending on atmoshpheric conditions and variations in the cabbage itself.


*To make brine, combine 4-1/2 tsp pickling or preserving salt and 4 cups water. Bring to a boil over medium-high heat, stirring to dissolve salt. Let cool to room temperature, then ladle over sauerkraut to cover.

STAGE 2:
Raw-Pack Method:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
PACK sauerkraut, with brine, into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding brine. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS quart jars in a boiling water canner for 25 minutes and pints 20 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.

Beef

We got a deal on ground beef $1 for 5lb already cooked so we canned some.

The first step is to brown the ground beef. You’ll only need to lightly brown it, as it will finish cooking during the canning process.

Drain the grease from the cooked ground beef.

Fill hot canning jars with browned and drained ground beef.  leaving 1″ headspace.

Add canning salt for best flavor (optional). 1/2 tsp per pint jar or 1 tsp per quart.

Add water into your filled jars to 1″ headspace.

Remove the air bubbles

Wipe the rim of the jar with white vinegar to remove andy grease.

Adjust the two piece lids.

Place the filled jars in a pressure canner.

Process pints for 75 minutes, quarts for 90 minutes at 10 lbs pressure.




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Candied Hot Peppers

Candied Hot Peppers

Ingredients
1 lbs hot peppers sliced about 1/4" thick (or for milder, at least half other varieties of sweet peppers)
¾ cup apple cider vinegar
2 cups sugar
1 tsp granulated garlic
¼ tsp turmeric
¼ tsp celery seed
¼ tsp cayenne pepper
¼ tsp mustard seed


Instructions
Slice peppers into 1/8 - 1/4 in rounds, then put them in a colander and rinse them, using the sprayer and spin in salad spinner to help remove seeds.

In a medium pot, combine the cider vinegar, sugar, garlic, turmeric, celery seed, cayenne pepper and mustard seed and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.

Add pepper slices and simmer for another 4 minutes.

Using a slotted spoon, transferred the peppers to a clean, sterile canning jar, leaving at least ¼ inch of headspace.

Turn the heat up on the liquid and boil hard for 6 minutes. Using a ladle, pour the boiling syrup into the jar over the peppers .

Remove air bubbles and wipe the rim of the jar and fit lids.

Process 10 minutes for half-pints or 15 minutes for pints in boiling water bath.

*This recipe was originally for jalapenos but we did not get any this year and we had a lot of green cayenne peppers on our plants and a hard freeze was coming.  

HARVARD BEETS

HARVARD BEETS (SWEET)

Ingredients
beets
1 cups water
1 cup vinegar
1 cup sugar

1 Wash beets thoroughly

2 Cook beets in boiling water to cover for about 15 minutes.

3 Plunge into cold water 2 times to prevent bleeding.

4 Remove skins & cut top off  & root.

5 Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.

6 Add beets & heat, but do not boil.

7 Pack in sterilized jars. Cover with hot juice to neck of jar.

8 Place lids & bands on jars.

9 Process in hot water bath for 30 minutes.

Notes

From - Canning, Preserving, and Freezing Cookbook : Favorite Recipes of Home Economics Teachers.  edited amout of water from 3 c to 1 c 

Copycat Franks Red Hot Sauce

Copycat Franks Red Hot Sauce

18 fresh cayenne peppers (ends & stems removed)
1 1⁄2 cups white vinegar
2 teaspoons garlic, minced
1 teaspoon salt
1 teaspoon garlic powder

DIRECTIONS

USING FRESH CAYENNE PEPPERS.
There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
Heat over medium heat until boiling.
Reduce the heat slightly, but so the mixture continues to boil.
Simmer about 20-25 minutes.
Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
Transfer the mixture back into the saucepan and simmer another 15 minutes.

Process pints in hot water bath 10 min

Pickled Hot Peppers

Pickled Hot Peppers



1.) Cut a slit in in peppers

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

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 peppers

5.) Add 1/4 tsp. of pickle crisp  to each pint jar (optional)

6.) Put your sanitized lids and rims on

7.) hot water bath for 10 minutes.

  Allow 1 week before eating!

Pork and Vegetable Soup

Soup

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, 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 Soups in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes
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	60* min	11 lb	12 lb	13 lb	14 lb
	Quarts	75*	11	12	13	14
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups 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	Pints	60* min	10 lb	15 lb
	Quarts	75*	10	15
* Caution: Process 100 minutes if soup contains seafoods.

BANANA PEPPERS

BANANA PEPPERS (LIKE VLASSIC OR SUBWAY)
4 pints



1.) Slice your banana peppers into rings (2 pounds)

2.) Put them into your sanitized jars. (To sanitize the jars, boil them for 5 minutes)

3.) Mix your brine:

5 c. white vinegar

1 c. water

4 tsp. of Pickling Salt

2 T. Sugar

2 garlic cloves

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 1/4 tsp. of pickle crisp  to each pint jar

6.) Put your sanitized lids and rims on

7.) hot water bath for 10 minutes.

  Allow 1 week before eating!

Sweet & Sour Pickled Sweet Peppers

Sweet and Sour Pickled Sweet Peppers


3 pounds red, green, yellow and/or orange sweet peppers, sliced into bite size strips or rings
2 large onions, halved and thinly sliced
4 cups sugar
4 cups water
3 cups white vinegar
2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
1 teaspoon mustard seeds
4 cloves garlic, smashed
4 bay leaves
2 teaspoons Kosher salt

Combine pepper strips and onions in large bowl.  Set aside. In cooking pot combine all other ingredients.  Bring to boiling, stirring to dissolve sugar and salt.  Reduce heat to low.  Simmer, covered, for 15 minutes.  Discard garlic and bay leaves.  Pack pepper-onion mixture into hot sterilized pint canning jars, leaving 1/2 inch head space. Pour hot vinegar mixture into jars, maintaining the 1/2 inch head space.  Discard any remaining vinegar mixture.  Wipe jar rims; adjust lids and screw bands.  Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling).  Remove jars from canner.  Cool on wire racks.  Wait for the "ping" sound of sealed jars. Rejoice.  Enjoy.  Makes 7 pints.

Easy Hot Sauce

Easy Hot Sauce

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

1½ cups seeded, chopped cayenne 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 7 to 8 half-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 10 min 1/2 pints

Notes* 

1. we quadrupled this recipe but only used the 2T of pickling spices 

2. we sliced peppers in half and used a spoon to scrap out seeds and pith rinsed with water and stick blender insted of a food mill. 

3.  added 1 C sugar to cut the heat and 1 T garlic powder

4. canned in pints and quarts (although not recommended  by NCFHFP) Pints 15min quarts 20 min.

Picking pecks of peppers

The peppers loved all of the heat this year.

Sweet Corn

Sweet Corn

3 to 6 lb corn in husks (about 10 to 19 ears) per quart jar
Water
Salt, optional
jars with lids and bands  


DIRECTIONS

PREPARE pressure canner.
Wash lids in warm soapy water and set bands aside.

HUSK corn and remove silk. Wash corn cobs. Cut corn from cob and measure.
PACK corn into hot jars according to raw pack or hot pack recipe below.

Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
REMOVE air bubbles.
Wipe rim.
Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude, according to your pressure canner instructions. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Raw Pack
PACK corn loosely into hot jars leaving 1 inch headspace.
LADLE boiling water over corn leaving 1 inch headspace.

Hot Pack
PLACE corn in a large saucepan. For each 4 cups corn, add 2 cups water. Bring to a boil. Reduce heat and simmer 5 minutes.
PACK corn and liquid into hot jars leaving 1 inch headspace.

Onions

We actually got a few onions this year.

CRUSHED TOMATOES

CRUSHED TOMATOES

Crushed Tomatoes | Canning Tomatoes - from Ball® Fresh Preserving


Preserving Method:  Water Bath Canning
Makes about 2-3/4 lbs tomatoes for each quart jar


YOU WILL NEED


2-3/4 lbs tomatoes per quart jar

½ tsp  Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar
¼ tsp  Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar

Salt, 1 tsp salt to each quart jar
1/2 tsp salt to each pint jar (if desired)



WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

Cut into halves or quarters. Remove and discard seeds if desired

CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat.

Using a potato masher, crush tomatoes to release juices.

While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work.

The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.

PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, 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.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE
PREP 20 minutes
COOK 30 minutes
PROCESS 40–55 minutes
YIELD four 1-pint jars

WHY THIS RECIPE WORKS In pursuit of the perfect red enchilada sauce, made with height-of-the-season tomatoes, we surveyed existing recipes. Knowing that we wanted to process our sauce, we needed to avoid using oil for safety reasons. We swapped out the usual chile powder for fruity-tasting dried ancho chiles and smoky chipotle chile powder. Blooming the dried chiles along with the spices softened them, and their complex flavors infused our sauce. To safely can our sauce, we needed to acidify it, but we found that lemon or lime juice distracted from the deep chile notes. Instead, we turned to the clean, bright flavor of cider vinegar, which rounded out and enlivened our rich enchilada sauce. Five tablespoons of ancho chile powder can be used in place of the whole dried chiles.

5 dried ancho chiles, stemmed and torn into ½-inch pieces, seeds reserved (1¼ cups)
1 tablespoon chipotle chile powder
2½ teaspoons ground coriander
2½ teaspoons ground cumin
½ cup water
1 onion, chopped
6 garlic cloves, minced
1 tablespoon salt
5 pounds tomatoes, cored and chopped coarse
6 tablespoons cider vinegar

1. Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

2. Toast anchos with reserved seeds, chile powder, coriander, and cumin in Dutch oven over medium heat, stirring frequently, until fragrant, about 1 minute. Stir in water, onion, garlic, and salt and cook until onions and anchos are softened and water has evaporated, 7 to 9 minutes. Stir in tomatoes and bring to simmer. Cook, stirring often, until mixture measures 10 cups, 10 to 15 minutes.

3. Working in batches, process mixture in blender until very smooth, about 1 minute. Strain sauce through fine-mesh strainer into clean pot, firmly pressing solids with ladle to extract as much juice as possible; discard solids. Return sauce to brief boil over medium-high heat, then remove from heat.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add 1½ tablespoons vinegar to each hot jar. Using funnel and ladle, portion sauce into hot jars, leaving ½ inch headspace. Slide wooden skewer along inside of jar to remove air bubbles.

5. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 40 minutes for up to 1,000 feet, 45 minutes for 1,001 to 3,000 feet, 50 minutes for 3,001 to 6,000 feet, or 55 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year. Before using, simmer sauce to thicken slightly, about 10 minutes.)

From - Foolproof Preserving

Canned Coleslaw

Canned Coleslaw

How to make Coleslaw to Can or Freeze:

1 medium head cabbage
1 large carrot
1 green pepper (I prefer red)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.


Drain and  rinse and Vegetables.

Boil syrup ingredients together for 1 minute. Cool.


Add syrup to vegetables or vegetables to the syrup.


Pack into quart jars or pint jars.)


Process in a boiling water bath for 15 minutes.

If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

zucchini soup

Making and Canning zucchini soup in pint jars 

                         per pint           per quart

Zucchini          5/8 pound       1 1/4 pound

Water.                 1/8 C                 1/4 C

Lemon juice    1 1/2 tsp           1 Tbsp 

Salt                    1/2 tsp             1 tsp

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 stick blender add water if too thick

5. Return to pot and bring to simmer

6. Add salt and lemon juice to each canning jar

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.

         

August 27 garden update and pickings

Match box peppers starting to turn red

cayenne peppers are turning red

Picked 32 LB of tomatoes soon to be canned