Turkey Stock

Tried our new to us canner.  Canning turkey stock

Turkey carcass boiled for 12 hours. Processed quarts for 25 minutes at 11 lbs

PUMPKIN

CANNED PUMPKIN OR WINTER SQUASH

• 2-1/4 lbs pie pumpkin per quart jar
• Salt, optional
• Water
• Quart glass preserving jars with lids and bands

DIRECTIONS
1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. WASH pumpkin or squash, cut in half and remove seeds. Remove peel or rind and cut flesh into 1-inch cubes or slices.  Do not mash or puree.  Place prepared pumpkin into a saucepan and cover with water.  Bring to a boil over medium-high heat and boil 2 minutes, until heated through, but not soft; drain and discard cooking liquid.
3. PACK hot pumpkin into hot jars, leaving 1-inch headspace.  Add 1 tsp salt to each quart jar (1/2 tsp per pint jar), if desired.
4. LADLE boiling water over pumpkin, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5. PROCESS filled jars in a pressure canner at 10 pounds pressure for 55 minutes for pints and 90 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.

(from Ball)

Canned Hot peppers

Canned Hot peppers

INSTRUCTIONS
1. Wash peppers.
2. Cut into quarters, removing stems and seeds.
Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
4. Remove from pot with slotted spoon.
5. Pack into 1/2  pint) or  pint) jars.
6. Leave 1 inch headspace.
7. Add 1½ teaspoons vinegar to each q1/2  pint  jar; 1 tablespoon vinegar to each 1 pint jar.
8. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
9. Top up each jar with clean boiling water from a kettle  maintaining headspace.
10. Debubble; adjust headspace.
11. Wipe jar rims.
12. Put lids on.
13. Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
14. Processing time: either size jar 35 minute

Louisiana Style Hot Sauce

Louisiana Style Hot Sauce
1 lb. of seeded and chopped Cayenne Peppers
1 1/2 cups of white vinegar
1 tsp. kosher salt
1 tsp. minced garlic (optional)

Wearing rubber gloves, and using the knife, remove the stem and cap from all the peppers. Then, cutting the peppers lengthwise, remove all the seeds. Coarsely chop the peppers (1/2" pieces) and place them into a pot with the remaining ingredients.

Heat to a boil, then reduce heat to a simmer for 5 minutes. Remove from heat and pour into the blender. (At this point, put on the face shield!)

Put the cover on the blender and hold it down. Turn on the blender at its lowest setting for awhile, before moving up to the next setting. Progress through to the highest setting.

strain it through the fine stainless steel mesh strainer (use the back of the stainless steel spoon to assist) and then thin it down using more vinegar to the consistency of your liking.

Process pints for 15 minutes

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 Clearjel and water to make a slurry. Whisk in the mixture and continue to simmer one more minute. The Clearjel 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

Sweet Corn

Our neighbors had corn that they were going to cut down and they asked if we wanted some so we picked two bags to can. We have awesome neighbors 

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.

Spotted lanternfly

Saw (and killed) our first lanternfly today. 

Ketchup

Pepper rings

We made these last year and they were pretty good so we made them again.

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!

Picking the peppers

The last things in the garden are the peppers.  We picked them today. The 2017 garden season is officially over.  

Pizza Sauce

30 tomatoes
1 large onions, minced
2 garlic cloves, minced
3 tablespoons olive oil
 lemon juice
1 teaspoon cracked pepper
2 tablespoon sugar
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon summer savory



Directions:
Cut tomatoes and run through fruit and vegetable strainer

Put liquid in small amounts in a thick bottomed pot and or a turkey roster pan in the oven at 400 degrees until it thickens then  use a stick blender to homogenize it.

Saute the minced onions and garlic in Put olive oil until transparent.

Add the tomato puree and the rest of the ingredients; stir well to blend.

Add 1 TBS lemon juice  (or 1/4 tsp citric acid)  to pints and 2 TBS  (or 1/2 tsp citric acid) to quarts 

ladle sauce into jars, clean the rims of the jars leaving 1/2 inch head space.

Lid and seal.

Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes

Adapted from here  using ball processing times 

SWEET PICKLED BEETS

We picked all the beets from the garden this weekend and most went to pickled beets.

YIELD: 4 pints
UNITS: US

INGREDIENTS
1 bunch fresh beets
1cup sugar
1cup water
1cup vinegar
1tablespoon allspice, heaping

DIRECTIONS

Boil beets till tender
Peel under cool water.
Cut beets into 1/2” pieces, leaving very small beets whole.
Combine brine ingredients pot
Bring brine to a boil.
Simmer 10 minutes.

Wash pint jars and covers.
Fill jars within 1/2” from the top with beets.
Fill jar with boiling brine to 1/2” from top.
Place lids, adjust rings fingertip-tight

Process in a boiling water bath for 30 minutes
Any leftover brine can be stored in the refrigerator till the next time you can

Adapted from here 

Corn Salsa

Crunchy Pickled Jalapeno Rings

YIELD
6pints

UNITS
US
2 1⁄2lbs fresh jalapenos
1cup pickling lime
1gallon water
7 1⁄2cups white wine vinegar
1 3⁄4cups water
3tablespoons pickling salt
3tablespoons sugar






Directions
Day 1:.
Wash the peppers in cold water and slice into 1/4" rings.
In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12 hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.

Day 2:.
The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.

Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.

Pack the peppers in the jars, leaving 1 inch headspace.

Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
 remove any air bubbles. 

Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process in a boiling water bath for 10 minutes.



Adaped from http://www.food.com/recipe/crunchy-pickled-jalapeno-rings-made-with-pickling-lime-459676

Pork 2017

Friends of ours had a pig roast at their wedding.  There was half a pig left over and they were leaving for their honeymoon so we acquired and canned some of them leftovers.

Selecting, Preparing and Canning Meat Strips, Cubes or Chunks of Meat Bear, Beef, Lamb, Pork, Veal, Venison Procedure: Choose high quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. The hot pack is preferred for best liquid cover and quality during storage. The natural amount of fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in raw packs. Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace. Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat 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 75 min 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14 Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat 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 75 min 10 lb 15 lb Quarts 90 10 15 This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

STOP....mantis time

Beans 2017

Our neighbors had rows of beans that needed to be picked.  We helped pick them and had a canning party.

YOU WILL NEED

2 lb green beans per quart
Water
Salt, (optional)
Glass canning jars

DIRECTIONS
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.

WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.

PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.

LADLE boiling water over beans leaving 1 inch headspace. 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 20 minutes for pints and 25 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.

Carrots

It was a good year for carrots.  After the greens were removed we had 61 lbs.

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

Tomato Sauce 2017

We picked the first round of tomatoes and for lack of time they were made into just tomato sauce.

We ran the tomatoes through the fruit strainer on our kitchen aid mixer.  Thicked in batches in a heavy stainless pot they finished thickening in the oven on the crock pot setting overnight.

Pint:
• ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice

Quart:
• ½ tsp Citric Acid or 2 Tbsp bottled lemon juice


Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes.

Pears 2017

From Ball

PEARS IN SYRUP

Makes about 8 (16 oz) pints or 4 (32 oz) quarts
Bartlett pears are considered best for canning. Kieffer pears and similar varieties are satisfactory if properly ripened and cooked in water instead of syrup until almost tender, drained and then packed in jars with a light syrup.

PRESERVING METHOD:Waterbath Canning

YOU WILL NEED:
8-12 lb ripe but firm pears, peeled, cored, halved, treated to prevent browning and drained (about 24-36 medium)
1 batch hot light or medium syrup
8 Ball® (16 oz) pint glass preserving jars with lids and bandsPears is syrup (from Ball Blue book)

PREPARE pears by peeling, coring and halving them. To prevent browning, use Fruit-Fresh or submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain. To prepare syrup, combine 2-1/4 cups granulated sugar and 5-1/4 cups water for light and 3-1/4 cups granulated sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.

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.

WARM pears, one layer at a time, in a large stainless steel saucepan, over medium-low heat, in syrup until heated through, about 5 minutes.

PACK hot pears , using a slotted spoon, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS pint jars in a boiling water canner for 20 minutes and quarts for 25 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.