Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

1 qt. turkey stock

3 c. chopped onions

4 c. seeded and chopped sweet peppers- about 8

4 lbs. fresh tomatoes, peeled and cut up

1 lbs. venison cooked diced up

2 cloves garlic, peeled and chopped

1/4 c. cider vinegar

 non-iodized salt to taste

pepper to taste

cayenne pepper to taste

Combine first seven ingredients in a large pot and bring up to a boil. Turn heat down to a simmer and cook until vegetables are tender, about 20 minutes. Stir from time to time. Add remaining ingredients and cook 5 minutes longer. Ladle hot soup into clean, hot quart jars and fill leaving 1-inch head space. Wipe rims and screw on lids. Place jars in a pressure canner and following the manufacturer’s instructions. Process quarts for 90 minutes at 10 pounds pressure, pints for 75 minutes. Yield: about 3 quarts.






















borrowed form
https://thecharmedkitchen.com/2013/09/09/stuffed-pepper-soup/

Bread and Butter Pickles

Bread and Butter Pickles

Kosher Dill Pickles

Kosher Dill 

Pickles

Sweet and tangy gherkin slices

First canning of  2019

2019 Garden

The garden will be minimal at best this year.  Too many other things going on but I did plant some tomatoes and peppers

Patio and sidewalk

Finally had the patio installed and replaced side walk

SWEET PICKLED BEETS

It was a little late but I finally canned this year's beets

SWEET PICKLED BEETS CANNING
From genius kitchen 

READY IN: 3hrs 30mins
YIELD: 4 pints

INGREDIENTS
1 bunch fresh beet (any size will do)
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon allspice, heaping

DIRECTIONS
Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out.
Boil beets till tender, can be checked using a fork (like a potato).
Drain  peel under water.
Cut beets into 1/2” pieces, leaving very small beets whole.
Combine brine ingredients in a kettle.
Bring brine to a boil.
Simmer 10 minutes.
Wash pint jars and lids.
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 and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.

Cayenne Pepper Sauce

Frank's RedHot Original Copycat Recipe (From http://momskitchencooking.blogspot.com/)






18 red cayenne peppers

2 c white vinegar

3 cloves garlic

½ tsp sea salt

Wash and cut the stem end from the cayenne peppers. Place in a stainless steel saucepan. Add vinegar, salt and garlic. Bring just to a boil. Reduce the heat to a low simmer. Simmer until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer.

If canning: Pour into prepared jars. Wipe rim. Adjust lids. Processing in boiling water bath canner 10 minutes. Remove from canner.

Coop

coop put together and stained 

Pepper Rings

We made these last year and the were good so we made them again:



BANANA PEPPERS (LIKE VLASIC 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!

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:

8 quarts (256 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
17 whole bay leafs

1  Tablespoon lemon juice  per pint 2 Tablespoons per quart.

1. We roasted tomatoes in the oven on trays and heated sliced tomatoes in a heavy pot 
2. Then ran them through the squeezo strainer.
3. Cooked down sauce in roster pans in the oven until thickened
4. Used a stick blender to make the sauce smooth
5. Added spices and other ingredients and simmer for 30 minutes. 
6. Added 1 Tablespoon lemon juice to each pind or 2 tablespoons to each quart.
7. Processed in the pressure canner for 15 min at 10 lbs  

Tomato sauce

1. We roasted tomatoes in the oven on trays and heated sliced tomatoes in a heavy pot 
2. Then ran them through the squeezo strainer.
3. Cooked down sauce in roster pans in the oven until thickened
4. Used a stick blender to make the sauce smooth
5. Added 1 Tablespoon lemon juice to each pind or 2 tablespoons to each quart.
6. 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

Tomatoes

The last major tomato harvest

59 lbs slicing and paste
16 lbs cherry tomatoes

Chicken update

We had a fatality with the chicks today. One of them died. 

Chickens

We went to tractor supply to fill a propane tank ... and came home with chickens.

Tomato Paste

Tomato Paste

Tomatoes
Lemon juice

• Tomatoes sliced and roasted in the oven 
• Run tomatoes through a sieve
• put in shallow pans in the oven at 350 until it thickens (We used a turkey roster)
• Blend reduce sauce with a blender or a stick blender 
• Continue cooking down sauce until it mounds on a spoon.
• Fill jars 
• Add 1 teaspoon lemon juice per 1/2 pint and 2 teaspoons per pint mix in.
• Fit lids 
• Process in BWB 1/2 pints and pints 45 minutes 

(adapted from http://pickyourown.org/canning_tomatopaste.htm)