Turkey stock

Turkey stock round 2

boiled carcasses for 5 hours then roasted the bones 350 deg for 1hr and put them in the pressure canner with 2 TBS of viniger for 90min @ 15 lb to extract everything.  Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.

Turkey stock

 Turkey stock 

boiled carcasses for 5 hours then roasted the bones 425deg for 1hr and put them in the pressure canner for 30min @ 15 lb to extract everything.  Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.

 

Elephant Garlic

 Cleared out back bed and planted Elephant Garlic.  

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

ROASTED PEPPERS

Wash peppers.

Remove cores and seeds.

Roast peppers 

Cut into quarters

Pack into 1/2 pint) or 1  pint) jars.

Leave (1 inch) headspace.

Optional: a pinch of salt per jar.

Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs weighted gauge, 11 lbs
dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time: either size jar 35 minutes.

From https://www.healthycanning.com/canning-roasted-peppers/

Sweet Gherkin Pickles

Ingredients

7 lbs cucumbers (1-1/2 inch or less)

1/2 cup canning or pickling salt

8 cups sugar

6 cups white vinegar (5 percent)

3/4 teaspoons turmeric

2 teaspoons celery seeds

2 teaspoons whole mixed pickling spice

2 cinnamon sticks

1/2 teaspoon fennel (optional)

2 teaspoons vanilla (optional)

You will need to cut a 1/16-inch slice off the blossom end of the cucumbers and discard, but you can leave the stem end and 1/4-inch of the stem attached, or slice it off, as you prefer. Then cut the cukes into 3/16-inch slices, cross-wise.

Put cucumbers in a large bowl.

Day 1 - Place cucumbers in large container and cover with boiling water. Six to 8 hours later

Day 2 - drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. If you do this late in the evening, then you can cover it, set on the counter and return in the morning. If it will be longer than 8 hours, let it cool to room temp, then store in the fridge.

Day 3 morning - Drain and re-fill

The next morning (or 6 to 8 hours later), drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. If it will be sitting for longer than 8 hours, let it cool to room temp, then store in the fridge.

 Day 4 morning - Drain and fork

On the third day, drain and prick cucumbers with a table fork 

Combine the other ingredients in a separate pot and boil

Combine

3 cups vinegar,

3 cups sugar,

3/4 teaspoons turmeric

2 teaspoons celery seeds

2 teaspoons whole mixed pickling spice

2 cinnamon sticks

1/2 teaspoon fennel (optional)

in a large pot and bring to boil

#1 Pour over cucumbers and let it rest for 6 to 8 hours, on the counter

Six to 8 hours later, drain and save the pickling syrup.

#2 Heat the drained liquid to a boil. Add another 2 cups of sugar and 2 cups of vinegar and reheat to boil.

Pour the liquid over the pickles.

Day 5 morning - Drain and save the liquid

#3 On the firth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Let it stand for 6 to 8 hours (yes, again!)

Day 5 afternoon -(Yep, again)

#4 Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 teaspoons vanilla and heat to boiling.

Day 6 Fill the jars (FINALLY!)

Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace. (Note: the photo shows large pickles, not gherkins - just to illustrate filling)

 https://pickyourown.org/sweet_pickled_gherkins_recipe.php

Pizza Sauce (Pizza Hut copy)

 

original recipe. (modified from here)

1 (15 ounce) can tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice


modified for volume and canning:

10 cups (80 oz) of tomato sauce
5 1/2 Tablespoons sugar
1 1/2 Tablespoons dried oregano
1 1/2 Tablespoons  dried basil leaves
1 1/2 Tablespoons  dried thyme
1 1/2 Tablespoons  garlic powder
1 1/2 Tablespoons  salt
2 teaspoon black pepper


1  Tablespoon lemon juice (1/4 TBS citric acid) per pint 2 Tablespoons (1/4 TBS citric acid)  per quart.

Process pints 35 min quarts 40 minutes boiling water bath 

Tomato Sauce

 

1. Ran tomatoes them through the squeezo strainer.
2. Cooked down sauce in roster pans in the oven until thickened
3. Used a stick blender to make the sauce smooth
4. Added Pint ¼ tsp 1/2tps Quart Citric Acid
5. Processed in the pressure canner for 15 min at 10 lbs  

Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner (like most Presto and All-American pressure canners)
			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

Recommended process time for Standard Tomato Sauce 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

BANANA PEPPERS

 BANANA PEPPERS 

1.) Slice your banana peppers into rings  

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

1 teaspoon mustard seeds 

1 teaspoon celery seed

1 1 teaspoon mustard powder 

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 tsp. of pickle crisp  to each Quart jar

6.) Put your sanitized lids and rims on

7.) hot water bath for 15 minutes.

Homemade Ketchup

Notes:

Use white vinegar next time.

boil spices in vinegar before adding to tomatoes

Added citric acid for more tang  

Classic Mild Tomato Salsa

Omitted jalapeno pepper and cilantro

Tomato picking

First major tomato picking of 2020 65lb. 

Sweet Zucchini Relish

Sweet Zucchini Relish

10-12 zucchini (~12 cups)

2 large onion

2 bell peppers 

1 carrot (optional) - for color. 

5 Tbsp pickling salt

5 cups of sugar

2 1/2 cups vinegar

1 Tbsp dry mustard

1 Tbsp corn starch

3/4 ssp turmeric

1/2 tsp celery seed (can also use a stalk of fresh celery finely diced)

1/2 tsp black pepper

Red pepper flakes  

Shred your veggies

Add canning/pickling salt and mix

Refrigerate for 12-24 hours

Drain and rinse

Rinse the veggies under cool water.  squeeze out the water, and put the mix in a bowl. Then do it again - rinse and squeeze out the water.

Add the vinegar and spices to a large pot; simmer for about 20 minutes. 
veggies to the sauce and simmer for 25-30 minutes.
Fill jars with 1/2 in head space and boil for 10 minutes

~6 quarts

From https://www.manmadediy.com/sweet-zucchini-relish-recipe

Pickled beets 2020

 Pickled Beets

Ingredients

7 to 8 lbs of Beets  

4 cups vinegar (5% acidity)

11/2 teaspoons canning or pickling salt

2 cups sugar  

2 cups water

1 cinnamon sticks

5 whole cloves  

Wash the beets

Cook the beets

Trim, peel and slice

Make the Pickling Solution

eat the mixture with the beets

Pack the hot beets in the canning jars

Put the lids and rings on

Process for 30 minutes

From https://pickyourown.org/pickledbeets.htm

July 25 Garden update