Mantis01 vegetable garden: August 2025

Sunday, August 31, 2025

Maple Balsamic Brussel Sprouts (frog balls)

Maple Balsamic Brussel Sprouts

Prep Time 25minutes mins

Cook Time 15minutes mins

Total Time 40minutes mins

Servings 5 pints

Ingredients

2 lbs fresh Brussel sprouts (trimmed and halved)

½ cup water

2 ½ cups white balsamic vinegar (or regular balsamic for a deeper flavor) (I used 1/2 and 1/2)

½ tbsp Kosher salt

⅓ cup real maple syrup

6 cloves garlic (sliced)

Instructions

Step 1:

I started by washing and trimming all the Brussel sprouts. If any were larger than bite-sized, I cut them in half to help the flavor soak in better.

Step 2:

In a large pot of boiling water, I blanched the sprouts for about 4 minutes. Then I drained them and set them aside while I worked on the brine.

Step 3;

I combined 2½ cups of water with 2½ cups of white balsamic vinegar in a large saucepan. Then I stirred in 1½ tablespoons of kosher salt and ⅓ cup of real maple syrup. I heated it just until everything dissolved and the brine was hot but not boiling.

Step 4:

With clean, sterilized pint jars ready, I added a few slices of garlic and a pinch of red pepper flakes to the bottom of each jar. Then I packed in the Brussel sprouts snugly, but not too tightly.

Step 5:

Using a funnel, I poured the hot brine over the sprouts, leaving ½ inch headspace. I used a chopstick to remove bubbles and wiped the rims clean before adding the lids and rings.

Step 6:

Process the jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. After removing them, I let them cool for 24 hours and checked for proper seals.

From https://theoffgridbarefootgirl.com/how-to-make-and-can-maple-balsamic-brussel-sprouts/

Saving tomato seeds

Sunday, August 24, 2025

Pickled Banana Pepper

https://sites.google.com/view/pickled-banana-pepper/home

SWEET N SPICY PICKLES

Prep Time 2hours hrs 30minutes mins

Water Bath Processing Time 10minutes mins

Total Time 2hours hrs 50minutes mins

8 pint jars

Ingredients

5 pounds cucumbers sliced 1/4 inch thick

2 large onions sliced (left these out) (used hot peppers instead)

1/2 cup non iodized salt (kosher or sea salt)

6 cups water

3 cups white distilled vinegar

1 1/2 cups apple cider vinegar

3 1/2 cups sugar

2 tablespoons mustard seed

1/2 teaspoon turmeric

10 whole cloves (left these out)

5 tablespoons garlic chopped

1 teaspoon red pepper flakes more if you want it spicier

Instructions

Place the cucumbers, onions, salt, and water into a non-reactive container and let sit for two hours.

Drain the mixture and rinse thoroughly. Allow it to sit in the colander for several minutes.

Mix the remaining ingredients in a large pot. Over medium heat, bring to a boil. Add the cucumbers. When it comes to a simmer, remove it from the heat.

Pack the cucumbers into sterilized jars. Pour the liquid over the cucumbers leaving 1/2 inch headspace.

Wipe the rims with a cloth dampened with vinegar and water. Place the flats and rings on the jars and tighten.

Bring the water in the water bath to a rapid boil. Gently, place the jars in the water making sure the tops are covered by at least one inch. Cover and process for 10 minutes. (used low temp pasteurization 30 min @ 180f)

Remove the jars from the water and place on a towel. After 24 hours, remove the rings.

Wait two weeks before eating. This will give all the flavors time to meld together.

From https://parsleythymelimoncello.com/2017/07/17/sweet-spicy-pickles/

Salsa

Cowboy Candy

1 lb fresh jalapenos

2/3 cup cider vinegar

2 cups sugar

2 tablespoons mustard seed

1/4 teaspoon tumeric

1/4 teaspoon celery seed

1 tablespoon garlic powder

1/4 teaspoon cayenne pepper

Instructions

Slice jalapenos. Mix cider vinegar, sugar, tumeric, celery and mustard seed, garlic, and cayenne to boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more.

Load sterilized jars with jalapenos first and add liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes.

Makes 2 pints

From - https://www.sbcanning.com/2010/10/cowboy-candy-check-this-out.html

Sunday, August 17, 2025

White Grape Jelly

Making Jelly without added Pectin

Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 under ripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice. Table 1 recommends process times for jelly without pectin made in a boiling water canner.

Extracting Juices and Making Jelly

When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly.

Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table and heat to boiling. Table 2 provides instructions and proportions for extracting juice from jelly fruits. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.

Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at the elevations in Table 3.

Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

Remove from heat and quickly skim off foam. Fill sterile jars with jelly. For more information see "Sterilization of Empty Jars". Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.

Recommended process time for Jelly without Added Pectin in a boiling water canner.

Hot Half-pints or pints 5 min

To Extract Juice.

Cups of Water to be Added per Pound of Fruit -None or 1/4

Minutes to Simmer Fruit before Extracting Juice 5 to 10

Ingredients Added to Each Cup of Strained Juice 3/4 sugar

Yield from 4 Cups of Juice (Half-pints) 8 to 9

Temperature Test - Use a jelly or candy thermometer and boil until mixture reaches 220° F at Sea Level

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

From - https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/making-jelly-without-added-pectin

Dill Pickle Chips

Added garlic cloves and hot pepper

Low Temperature pasteurization

Fermented Dill Pickles

Dill Pickles

Use the following quantities for each gallon capacity of your container.

4 lbs of 4-inch pickling cucumbers

2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed

1/2 cup salt

1/4 cup vinegar (5 percent)

8 cups water and one or more of the following ingredients:

2 cloves garlic (optional)

2 dried red peppers (optional)

2 tsp whole mixed pickling spices (optional)

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food," . Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process as recommended in Table 1 , or use the low-temperature pasteurization treatment described below.

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.