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.