WHITE GRAPE JELLY

 3 ½ pounds Concord grapes

½ cup water

7 cups white sugar

1 box pectin

Turn on the heat and mash the grapes to help them release their juice.  Grapes are mostly juice, and don’t take much cooking before they completely fall apart.  It only takes about 10 minutes before you can turn off the heat.

use a jelly bag or a colander lined with cheesecloth to strain for at least 2 hours, or overnight. 

Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Pickleback Salsa

 

Added 2 cups of chopped dill pickles and 2 Tablespoons of Irish Whiskey 

30 min in BWB

Tomato Salsa

 

Processed 30 min in BWB

Canned Coleslaw

 Canned Coleslaw

Yield: 4 Pints 

Ingredients

1 Medium Cabbage

1 Large Carrot

1 Small Yellow Onion

1 Red Bell Pepper

2 Tbs Canning or Kosher Salt

1 1/2 C Apple Cider Vinegar

3 C Sugar

1/3 C Water

1 1/2 Tsp Celery Seed

1 1/2 Tsp Mustard Seed

Instructions

Prep your jars, lids, and rings. Wash them well and set them aside.

Chop the cabbage, bell pepper, carrot, and onion and then add in the salt. Mix well. Cover and let sit for 2 hours.

Prep your water bath so it ready to go after the cabbage mixture has rested for the 2 hours.

Rinse several times. Let it rest while you prepare the brine.

In a sauce pot, combine the apple cider vinegar, sugar, water, celery seed, and mustard seed. Bring to a boil and let it boil for 1 minute. Stir consistently. Remove from the heat.

Pack the jars with the cabbage mixture tightly into the jars. Make sure to leave 1-inch head space.

Pour the brine into the cabbage filled jars and fill to the 1-inch headspace. Wipe the rims of the jars with a clean rag and then put your lids on and then the rings. Tighten the rings carefully. Make sure to not over tighten them or the lids will buckle.

Carefully place the packed jars in the water bath. Process for 15 minutes.

Remove the jars from the boiling water and set on a towel. Do not touch them until they have completely cooled. Preferably overnight.

For jars where the lids did not seal, store in the refrigerator. The jars that did seal can be stored on the shelf. Don't forget to write the date on the lid!

To serve, strain the coleslaw and then add mayonnaise or serve as is.

Notes

This is shelf stable for 2 years. Store in a cool, dark room.

Remove the rings before storing.

From:

https://nelsonroadgarden.com/canned-coleslaw/

Dill Pickles

 

Notes: reduced garlic 

low-temperature pasteurization treatment, place jars in a canner filled halfway with warm (120 degrees F to 140 degrees F) water. Add hot water to a level 1 inch above jars. Heat the water and maintain a 180 degrees F water temperature for 30 minutes. Use a  thermometer to be certain that the water temperature is at least 180 degrees F (82C) during the entire 30 minutes. Temperatures higher than 185 degrees F (85C) may cause unnecessary softening of pickles. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage

Aryan fermented pickles

Ingredients

Brine:

2 gallons (256 oz) of filtered boiled water 

1.25 Cup pickling salt (non kosher) (10.14oz) (3.8%) 

Dill  

1-3 cloves of garlic, depending on your taste

Horseradish, grape, currant, or cherry leaves as available

Some black pepper kernels to taste

Mustard seeds, celery seeds, bay leaf, or pickling spices to your liking

(I used 3 TBS of pickling spices 1 teaspoon of celery seeds) 

About a 6 pounds of  cucumbers  

Instructions

In a clean jar crock add some dill, leaves if used, and garlic.

Fill the crock  with washed cucumbers. If using bigger or English cucumbers, cut them into 1-inch pieces. Cut off ends

Top with some more leaves, and dill.

Prepare the brine

Cover the cucumbers with brine. You want everything to be covered.

Weight everything down to keep it under the brine. use a small container or weighting stone.

Keep on the kitchen counter for 4 days and test (1 - 4 weeks.)

`

https://www.omnicalculator.com/food/brine

rule of thumb is to use 1-3 tablespoons salt (4 cups) of water.

Nine Day Pickle Recipe:

 Nine Day Pickle Recipe:

5 lbs. pickling cucumbers (washed & sliced into 1/2 - 1 inch pieces with blossom ends removed).

1 cups pickling salt (not iodized salt).

Boiling water to cover cucumbers.

Brine:

5 cups white vinegar

6 cups granulated sugar (divided).

1 tbsp's pickling spice.

DAY 1-3

~ Layer prepared cucumbers and pickling salt in a large , deep stone crock or a food grade plastic or stainless steel container. 

~ Cover with boiling water.

~ Let stand for 3 days.

DAY 4

~ Drain salt water brine.

~ Cover with boiling water.

~ Replace weight.

DAY 5

~ Repeat steps from DAY 4.

DAY 6

~ Drain and rinse cucumbers under cold water.

~ Make brine (combine vinegar, 3 cups of the sugar and pickling spice) and bring to a boil.

~ Pour over drained cucumbers and replace weight. Cover with cheesecloth.

DAY 7

~ Drain cucumbers, reserving brine in a saucepan. 

~ Add 1 1/2 cups sugar to the brine, bring to a boil.

~ Pour boiling brine over drained cucumbers.

~ Replace weight & cheesecloth.

DAY 8

~ Repeat steps from DAY 7

DAY 9

~ Drain cucumbers, reserving brine in a saucepan, bring to a boil.

~ Pack drained cucumbers into 5 pint jars up to an inch of top rim of the jar.

~ Add boiling brine to within a half inch of rim, remove air bubbles, re-adjust brine level if necessary.

~ Wipe rims with clean cloth, screw on lids finger tight.

~ Process in a hot water bath canner for 10 minutes (15 minutes for quarts).

Makes about 5 pints.

Pickles taste best when allowed to sit for 2-3 weeks.

adapted From 

https://www.youtube.com/watch?v=BRet19qVOMU

Sweet and sour beets

 

Notes: used no spices.  Processed in the pressure canner along with plain beets (35min)

Beets

 

Garden update

 

Blueberry haul

 

Chicken down

 One of the chickens passed today.  Only one  left

Potatoes and broccoli

 

got a few small potatoes before the plants died 

Peas

 Starting to get some peas

Cherry tree

 Even with the net I only got a few cherries .... it seems the squirrels got them