The things I done did.

I got to can in the daylight! Talk about bliss. There is something to the saying about taking things for granted. . . 

I digress, last night I harvest a decent amount of cucumbers, crookneck squash and summer squash.

I am running dangerously low on canning jars. An added stress in my life. Wait, I promised not to get whinny about things. Let us move on. One solution to lack of jars;

A bit of airing out and sun drying. 

I decided to use some of the crooknecked squash in a relish. Sunshine is always needed in the darkest of winter.

Sunshine relish

4 lbs shredded crookneck squash 

2 large onions, minced

1 large red bell pepper, chopped

2 tablespoons canning salt

4 cups sugar

3 cups cider vinegar

1 tablespoon each celery seed,  and ground turmeric

1 tablespoon whole seed mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon cracked peppercorn

Directions

In a large pot combine the sugar, vinegar , salt and seasonings. Bring to

a boil. Add squash, onion and bell pepper then return to a boil. Reduce heat and simmer

for about 15 minutes. Remove from the heat.

Ladle hot mixture into six hot pint jars, leaving 1/2-in.

headspace. Remove air bubbles; wipe rims and adjust lids. Process

for 15 minutes in a boiling-water canner. 

I went ahead and canned a few jars of straight squash. Just sliced summer squash in water. A bit of salt if you'd like. You really should pressure can these at 10 lbs for 30 mins. I hot water bathed for over 90 mins.

And finally some sweet pickles. I have the mixture premade so that I don't have to have a plethora of cucumbers to start canning. Just reheat the mixture if you have leftover.

2-1/2 pounds 3-inch pickling cucumbers, well-scrubbed and quartered into spears (about 12 cups spears)

4 cups cider vinegar

4 cups sugar

1/4 cup kosher salt

2 teaspoons mustard seeds

3/4 teaspoon celery seeds

1/2 teaspoon freshly ground black pepper 

6 heads dill

2 medium sweet white onions, halved lengthwise, cut crosswise into 12 1/2inch-thick slices (I actually minced them this time)

7 whole cloves, crushed

In a large saucepan, stir together vinegar, sugar, salt, mustard seeds, celery seeds, cloves and pepper. Bring to a boil over a high heat, stir to dissolve sugar.

Put dill and 1 slice of onion (or the minced onion) at the bottom of each of your sterile jars.

Pack spears into sterile quart (pints for me) jars. ladle vinegar mix over cucumbers in the jar, leaving 1/4 inch head space. Process in hot water bath for 5, 10, 15 minutes depending on how high you are from sea level.

The above picture was taken just as I removed the jars from the canner. The pickles will stop floating in 24 hours. I know that freaks some of you out. -wry grin-

Dill pickles

We are down to one vehicle right now. The motorcycle is firing on one cylinder at this time. Hopefully Husband will be able to get to it this weekend. Because of this, we closed shop early, so he could get to his second shift job, and I could get home.

With several hours extra time on my hands down in the hole. (Feeling so small. . . .I'd like to fly, but my wings have been so denied) I was able to process 11 pints of dill pickles. 

Unfortunately I haven't yet began to replenish my herb supply. Some of my herbs are coming up, but pickling season is now, not just next year. That means I had to buy some of the ingredients.

I had more than enough cucumbers to keep me in hamburger dills for the next two years. 11lbs.

If you don't remember or are new, I love my hand powered food processor. Makes things much easier, and less tiring. Especially when you have kids to run it for you.

My first round of slicing didn't turn out like I wanted to. Oh the despair! How could you dissapoint me so food processor? A change was made.

 

The crinkle cut cone worked wonderfully.  They will be a welcome addition to my burgers and other sandwiches. 

 

Dill is the first of my herbs to be ready. I am grateful to them for growing like they should. I must have a conversation with a few of the others. 

For dill pickles you will need;

4 quarts water

6 tablespoons coarse white Kosher salt

18-20 cucumbers, scrubbed

8 cloves garlic, unpeeled and lightly-crushed

2 tablespoons pickling spice (recipe below)

6 bay leaves

1 large bunch of dill, going to seed, washed

In a large pot, heat 1 qt of the water with salt until dissolved. Add the remaining water.

Sterilize 3 quart canning jars

divide the garlic, spices, bay leaves, and dill amongst them.

If doing halves, pack the cucumbers vertically into the jars, making sure are very tightly-packed. 

Fill the jars with brine so that the cucumbers are completely covered. Hot water bath for 20-30 mins for halves, 15 minutes for pints of chips. Ready to eat in 3 days.

Pickling spice:

2 tablespoons black peppercorns

2 tablespoons mustard seeds

2 tablespoons coriander seeds

2 tablespoons hot red pepper flakes

2 tablespoons allspice berries

1 tablespoon ground mace

2 small cinnamon sticks, crushed or broken into pieces

24 bay leaves, crumbled

2 tablespoons whole cloves

1 tablespoon ground ginger.

In a small dry pan, combine peppercorns, mustard seeds and coriander seeds. Place over medium heat and stir until fragrant, careful not to burn them. Keep the lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle (or use the side of a knife on cutting board).

Mix together all ingredients. Store in a tightly sealed plastic or glass container.

Vanilla Plum Jelly

I got a late start last night. The fire cracked and gently roared, and I found myself stumbling around in the dark, filling hot pint jars with equally scalding, yet sticky, plum juice. 

I decided to a very basic, no frilles jelly. Something I can do with my eyes shut.

Plum Jelly

4 lbs of ripe plums
1 pkg pectin
6 1/2 cups sugar

1/2 cup water

1 teaspoon vanilla

In a large stock pot, place water and plums, heat over fire. You can use a low heat and do it slowly. I, on a campfire just had to go! Cover with lid. Stir occasionally so that the plums don't stick to the bottom, unless you are over a campfire, stir often. Once the plums start to soften and get squishy, remove from heat and run through your food mill into a clean pot. If you want unclouded jelly, you will need to run it through cheese cloth as well. 

Add pectin and vanilla to the plum juice, bring to a hard boil, for one minute. Add all the sugar, quickly. Stir until dissolved and bring back to a hard boil for 1 minute. Pour into your hot sterile jars.

Process in a hot water bath for 15 minutes. Makes 6 pints.

Honeysuckle Syrup

This is basically an infused simple syrup. Works wonderfully in tea, club soda, and in several baking recipes. 

You will need

4 cups gently pressed (not smashed down) honeysuckle blossoms

3 cups water

3 cups sugar

Heat water to a boil, add sugar and stir until dissolved. In a separate container place your clean flowers and pour the hot water and sugar mix over top. Stir gently to soak the flowers. Cover and allow to reach room temp. You should then put it into a fridge for 24 hours. I don't have that option, so into the creek it went.

After 24 hours, strain through cheese cloth.

Once infused, you can now use it in your drinks. If you would like to use it as a waffle or pancake syrup, slow roll the juice over a low heat, reducing the concoction by half. It will be a bueatiful golden color, thick and clingy. 

And yes, I realize that in this container it looks like an urine sample. (I didn't have cheese cloth, so it was strained through a normal colander. I will clean it up this afternoon for recipe insertion.)

I prefer working with honeysuckle extract, however that takes more time. I will post instruction on making that, so you can have a little springtime in the winter.

Homemade Anti-itch Balm (jewelweed)

6 cups chopped jewel weed

2 cups olive oil

1 3/4 cups grated beeswax

Simmer olive oil and jewel weed together for at least an hour.

Cover and set aside over night.

Reheat to a simmer. Use a food mill or colander and spoon to mash the mix, reserving oil. Strain again to get rid of any unwanted particles.

Use a double boiler, or put water in your pot, about half full, place an aluminum bowl over top. Bring the oil to a simmer in the bowl. Slowly add the beeswax. Melting it down.

Pour into jars, and allow to cool.

You can add essential oils for a different, not so earthy smell if you want.

Awesome for bug bites or poison ivy rash.

( since I am not allowed to do physical labor, this is what I am doing)

Jewelweed

For whom the bell peppers toll

One of the biggest gritches I have heard over the years is that bell peppers are not only prolific, but that they arrive earlier than tomatoes. Thus causing concern on what to do with them until one can make salsa.

Well if you don't mind snagging some of your tomatoes before they have ripened, I have a wonderfully warm picante sauce here.

Two of the easiest ways to use up your peppers are, grilling them and stir fry. Hey, it's summer and we cook out a lot. Brush some olive oil over your bell, toss it on the grill along side your hamburgers, and once the outsides have blistered, the skin peels right off, then core and cut to add to your diner.  Stuffing them before grilling them makes a delicious main course. Olives, cheeses, bread crumbs, apples, Italian sausage, what to stuff them with is limited only to your imagination and pantry.

Another way is a slow stir fry. As your bells and other stir fry ingredients are harvested, slice into stir fry size and freeze in small bags. Once harvest season is over, you just grab your different ingredients, place them in warm water to thaw, then flash cook in sunflower or peanut oil. Taste the awesome.

But if you are looking for something a bit different, might I suggest Lemonhead pepper jelly. I find this makes a great hostess gift, as you can tell from my meetings with Small Farm Girl, Sandy and Scifi chick. 

2 1/4 pounds bell peppers (about 5)

1 1/2 cups cider vinegar

1/2 cup lemon juice

1/2 teaspoon butter

1 box Sure-Jell pectin

7 1/2 cups sugar



Core (seed) and finely chop peppers. Mix all ingredients, except sugar, together in a large pot. Bring to a rolling boil over a high heat, be sure to stir it often. Slowly add sugar, stirring to dissolve. Return to a hard boil and stir constantly for 1 minute. Remove from heat. Skim any foam off, and allow to sit for five minutes. Stir occasionally.

Pour into your sterile jars, and hot water bath for 10 mins. (Allowing the jelly to sit in your pantry for a few weeks before eating helps enhance the flavors.)

Don't want to use sugar? Cool. Substitute the sugar with honey, adding 2/3 cup honey for every 1 cup sugar. In this recipe you would use 4 2/3 cups honey.


Other things I do with bell peppers? Potatoes o'Brian, dehydrate to add to soups later, dehydrate then powder to add an extra something something to my dredging flour, coresly chopping and freezing to add to anything I feel the need to add them to.

What do you do with your sweet bells?

Ain't no jive cucumbers here!

Since all I am doing is packing and prepping for the move, I thought I would bring you some best of moments. Ok, honestly they are just some things that people have been looking for. I figured if I get more than one person looking, than more than one person is interested. 

Today we will do some cucumber recipes. And since they are already posted from way back in the day, you get a link and synopsis. 

Enjoy

Crunchy Pickles

Why I think my pickle's gone soft!

It happens every time. You're in the mood, and bam! The pickle is soft. What's a girl to do? Stop cooking them! Stop getting your cucumbers hot.

Got some Sweet Pickled Cucumbers here,

Juice works great for relish as well.

What's the Dilly Yo?

Don't care for sweet, I got your dill pickles right here.

Cucumber Ketchup

Simple and awesome rolled into one.

Got a question or request? Leave it in comments or email me.

Pork belly in Orange Sauce

I was asked about BBQ sauce alternatives. I love BBQ sauce, but actually use it rarely.  During high summer and Autumn you'll find me using it more. In my world, heavy sauces are more of a Fall accompaniment. Spring and mid summer I do lighter, fruit, berry or citrus based sauces. It tastes cleaner to me. 

I saw a post about cinnamon rolls baked in an orange peel. This intrigued me and I decided that brownies would rock. This lead me to having to do something with the meat of the oranges. Husband ignores me as I stand in the middle of a store, eyes closed, as my mind wonders over the different favors that could work together. Here's what I created.

Pork Belly in Orange Sauce

1/2 slab of pork belly

4 whole oranges

2 Tablespoons nutmeg

1 1/2 tablespoons ginger

1/4 cup light brown sugar

1tsp salt

Bunch of parsley, chopped

2 tsp unflavored gelatin 

1/2 tsp vanilla extract (helps lend a nutty flavor to the meat)

Halve the oranges and scoop out the meat. Press through a sieve, placing the liquid into a bowl. Mix in all ingredients, except the pork belly. Adjust sugar to taste. Measure out 1/2 cup and set aside. Set the empty orange peel cups aside for use later.

Over hot coals, no flame, place the pork belly on your grill. Brush on the orange sauce. I flip mine frequently to keep from burning. The fat off the pork belly will shoot flames up at your face, so be warned. Brush on sauce every time you flip. Once done, slice pork belly and pour orange sauce over the top before serving.

Brussel Sprouts and Plums

1 lbs brussel sprouts, cleaned and halved

3 medium sized over ripe plums, stone removed and quartered

Handful of honey roasted sunflower seeds

Sprinkle of salt

4 tablespoons of unsalted butter

2 tablespoons water

Add all ingredients to a foil wrap. Place over indirect heat for 40 minutes. Flipping every so often.

Brownies in an Orange Peel Cup

Use your favorite brownie recipe, and place into the empty orange peels from earlier. Be carefully, you need to fill them less than half way up, or they will overflow. Place them on a cookie sheet, then into your covered grill where your coals are now dying. Bake for at least 30 mins, with lid closed, checking on them every 10.  

The orange flavor left behind in the chocolate is an amazing combination. Your first bite, (peel the orange off) might have a hint of burnt orange, but after that the flavored combine nicely.  

Blueberry Ribs

Normally I pair blueberries with lamb. Unfortunately I discovered that my freezer had been compromised. And my rack of lamb was spoiled. As I had already made the base for lamb, I decided to try is with pork ribs. And I wasn't disappointed.

I was informed that this qualified as something interesting, so I will share it with you.

Ribs

1/2 rack pork ribs

1cup white wine

1/2 cup dark brown sugar

2cups blueberries

Sprinkle of salt

Two lemon slices

In the morning,when you take your ribs out to thaw, mix the blueberries, white wine and brown sugar in a bowl. Set aside in a fridge, for at least two hours, or you can do this overnight.

Strain the blueberries, placing the liquid in a slow cooker, or a deep pan. Place the blueberries back into the fridge. Place your ribs into your slow cooker, or pan, cover and slow cook for 4 hours. As I butcher my own hogs, I keep the skin layer on, your ribs hopefully have a decent layer of fat on them. This has the most flavor. You want the fatty side up so that it helps flavor the meat as it melts down the layers.

Remove ribs from slow cooker and put it on foil. Place 1/2 cup of the blueberries, two lemon slices, and the sprinkle of salt on the ribs. Wrap with foil so that juices won't escape. Place over indirect heat for 2 hours, turning every 15 mins. Juices will run purple when you are cutting the ribs for serving. 

I served my pork ribs with blueberries and sweet potatoes, deviled eggs, and garlic green beans.

Blueberries and Sweet Potatoes.

I seemed to have surprised my guests with this combo.

1sweet potato, sliced into chips

1 1/2 cups blueberries (that have been soaked as the above recipe indicates)

Handful of chopped pecans

4 tablespoons butter

1/2 cup dark brown sugar

Sprinkle of salt

Two lemon slices

Layer the above ingredients, wrap in foil so that the juices will not run out, and cook on your grill over indirect heat for two hours. 

Green Beans and garlic

4 garlic cloves, minced

1lb fresh green beans

1 bottle Miller Lite (hey it's what I had, and it worked it great)

2 Tbs butter

Two lemon slices

Sprinkle of salt

Soak beans in beer for a few hours. Strain and rinse. Place beans, garlic , lemon and butter on foil. Sprinkle with salt. Wrap in foil, and grill over indirect heat for 2 hours. Green beans should still be crunchy. 

So there you have it. I think this is a simple meal as long as you have all the ingredients. Of course I just throw things together and make substitutes as needed. I suggest you do to. 

Next week, pork belly and plums. 

I'm Fine

Turkey dinner turned out wonderfully!  We ate him Saturday night with some amazing friends. I cooked him three different ways.

First was half a breast, soaked overnight in apple juice; I brine all my turkey in apple juice. lightly salted, slices of peaches, that had been soaking in white wine. Wrapped tightly in tin foil and cooked in a rotisserie basket over a camp fire for two hours.  

Second half breast was also wrapped on tin foil, in a rotisserie, over an open camp fire for two hours. But was seasoned with several types of dried peppers, sweet, mild, warm, hot and peppercorns. With some butter, lemon slices and green beans.

Third was the dark meat. I thought long and hard about how to make dark meat spring-like in flavor. This isn't easy, dark meat compliments fall and winter favors. So I used my Dutch oven, buried in the coals of the camp fire to cook it. I cut the meat into bite sized pieces, layered with Italian sausage. On top of that I placed white rice and mushrooms. I poured some red onion soup over the entire mess, and threw several hands full of spinach on the top. I cooked it for an hour in the coals, removed it, and allowed it to finish off fire, I forgot the sprinkling of a hefty serving of white cheese, asiago, over the top to melt before eatin' time. 

We had a great time hanging out and talking. Had Large's girlfriend's mother over as well.

Sunday as Husband and I lounged about, storms popped up. We had an EF-1 (so a small one) hit a few miles south of us. We merely enjoyed the thunder that shook the house and the rain that plummeted down. We are informed that tonight should be worse. I don't mind too much, as long as no one gets hurt. I will enjoy my last Kansas storm season with zest! 

Homemade marshmallow fluff with no corn syrup

This does have a distinct honey taste and is best used for small treats, like truffles.


Ingredients

3 egg whites (room temperature)
1/4 tsp of cream of tartar
2/3 cup granulated sugar
1/4 cup water
3/4 cup honey
1 tsp vanilla

Instructions

In a large bowl whisk the egg whites and cream of tartar (sprinkle the tartar on top of the egg whites) until soft peaks form. By hand this will take 15 to 20 minutes.



Place the sugar, water, honey and vanilla into a saucepan and bring to a boil.
Use a candy thermometer and cook until the firm ball stage (246F), about 5 minutes or so. (No thermometer? Cook like you do your jelly)

Remove from heat.

Slowly drizzle the honey mixture into the egg whites, whisking until light and fluffy. By hand this takes 20 minutes, more or less. With an electric beater, 10 minutes.

Can be refrigerated for up to four weeks.

Homemade Chocolate Cups

Yes, this is a repost for you long time readers. But it's a good one!

I love chocolate cups. You know, like the peanut butter cups you can buy at the store.

 Chocolate cups are part of my edible baskets. Along with the cookies, and breads, mini cakes, and hard candies. Yes, you do become diabetic when you receive my gift baskets. (obviously that is a joke). But cups, cups are deliciously messy and aggravates the parents when their children dive into them.

In all honesty, this is not the cheapest gift to make or give. Save this for those you really like, ~wry grin~. It might be cheaper to buy a batch at the local store, however will not taste as good.

So let's make them, shall we?

for 8 chocolate cups you will need

4 squares semi-sweet baking chocolate
2 squares bitter sweet baking chocolate

For the one I am picturing (peanut butter), you will need the following ingredients for your filling.

1/2 jar marshmallow fluff
1 teaspoon vanilla extract
4 tablespoons creamy peanut butter
1-2 tablespoons sugar (depends on your taste)
enough heavy cream to thin it out as needed

Over a very low heat, mix together all the filling ingredients. Stir as not to burn.

Melt the chocolate.

Place some muffin liners into a muffin tin. Drop a tablespoon or more into the bottom of the liners. Using the back of your spoon, push the chocolate half way up the sides. Make sure you leave some on the bottom.

By the heaping tablespoon, drizzle your filling into the chocolate lined muffin liner.

Almost to the top of your chocolate. Then using a pastry brush, brush the tops with your chocolate.

Chill for a few hours. They hold up well at room temp after they have been chilled.

You will have left over filling, I add dark brown sugar to the mix to create a caramel flavor or light brown sugar for the peanut butter cookie taste.

Other fillings and instructions:

Chocolate Irish Cream filling (mousse)

(Raw egg warning)

4 ounces dark chocolate, chopped

3 eggs, separated

1 tablespoon Irish cream liqueur

3/4 cup whipped cream

1/4 cup marshmallow fluff

Melt the chocolate, then set aside to cool. Beat the egg yolks and stir in the melted chocolate along with the Irish cream. Fold in half the whip cream and the fluff.

In a separate bowl, beat the egg whites until stiff peaks form. Fold into the chocolate mix.

Twinkie type Filling.

2 teaspoons boiling water
1/4 teaspoon salt
2 cups marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract



Mix the water and salt in a bowl and allow to cool. In a separate bowl, beat the marshmallow fluff, butter, powdered sugar, and vanilla until well combined and light. Beat in the salt water until the mixture is fluffy.


Salted Caramel cream filling
1/2 cup sugar, divided
2 tablespoons water
2 tablespoons plus 2 teaspoons cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 teaspoons vanilla extract


Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir, but swirl the saucepan gently. It will bubble itself into a deep amber color. Remove immediately from heat and add cream, carefully. Stir until smooth and set aside.

Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until the sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.

Beat on high until stiff peaks form. Add butter a tablespoon at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel you just made (you may need to rewarm the caramel in the microwave for 10 seconds at a time until it is workable, not burning hot). Beat for 4-5 minutes. Do not over beat this at any time, it will end up the consistency of butter if your do.

Tuaca Cream Filling

1/2 cup heavy whipping cream
1/2 cup marshmallow fluff
4 oz white chocolate, finely grated
3 tablespoons Tuaca


Scald the cream. Pour hot cream over the chocolate and fluff (in a bowl of course)/ Allow it to sit for about 3 minutes. Stir until smooth. Mix in the Tuaca. Chill for 2 hours. Then beat on a medium setting until the mixture feels and looks whipped.

peppermint patty
(dark chocolate cup is best for this)

2 cups powdered sugar
1 1/2 tablespoons softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tablespoons heavy cream

In a blender, cream together the sugar, butter, extracts, and the cream on low speed until combines, increase speed to medium-high and beat for 1-2 minutes until mixture holds together very well and is creamy.

Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies Place on the base of your chocolate cup, then cover.

Today I am the most popular non porn gal on the Internet!

Unless your porn is food, then I am a porn star!


So, why am I so popular today, tomorrow and Thursday morning? Because I am the butcher queen!

And why are you guys butchering your turkeys the morning of? Do it the day before, so that you can give it time to rest.

My turkey cooking recipe is as follows.

Soak your raw turkey in apple juice or cider, 24-48 hours in advance. Be sure to keep the turkey chilled with ice.

For a 40 lbs bird. Merely cut time In half for those of you with the more traditional 20 lbs bird.

Cook the bird breast down at 400 degrees for one hour. Reduce heat to 250 f for 4 hours. Remove the bird from the oven, flip it over and stuff. ( Here is my favorite stuffing)


Continue to bake at the slow temp for an addition 4 hours, the increase oven temp to 400F for 1hour.

I know, that is a long time! But well worth it. The turkey comes out incredibly moist, perfect coloring and tasty.

To my Vegan Friends, you can find some ideas from this article I wrote a few years ago.



Here are some more tradition recipes >>>





Husband forces me to make marshmallow topped "yams". I know it is super popular, but I love sweet potatoes. There is so much you can do with them. I have collected several of my favorite sweet potato casserole recipes here.


Devolved eggs are also a mainstay at most family gatherings. If you are a nonconformist, I have some great egg ideas here, it is also my most popular food article.

Tomato ketchup(s)

Original post >>>

6 celery ribs, cut into 1/4-inch pieces
2 medium onions, peeled and diced (about 2 cups)
1/4 cup water
3 pounds tomatoes, quartered
5 Tablespoons vinegar
1 cup (packed) dark brown sugar
1/2 Tablespoon allspice berries
1/2 Tablespoon whole cloves
1/2 Tablespoon celery seeds
1 teaspoon ground mace
1/2 teaspoon salt



Carefully wash, core and quarter your tomatoes. Placing them in a heavy stock pot. Using a potato masher, smoosh the heck out of them. Cook over a medium heat. Bring to a light boil for 20 minutes.

Meanwhile. . .

Put you celery, onion and water in a medium saucepan. Cook over a medium heat. stir the mix occasionally. Cook until almost soft, 25 minutes.

Add the celery and onions to you mashed tomatoes, continue cooking until the vegetables are completely softened, 15 minutes. Strain tomato mixture in small batches through food mill into another small stock pot.

Stir in the remaining ingredients. Place the pot over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens, kind of, for 15 to 20 minutes. Ladle into your sterilized pint jars, and process in a hot water bath for at least 40 minutes. Makes 1 1/2 pints.


Need a simpler recipe? Very basic tomato ketchup>>>

Unripened tomato ketchup>>>

No tomatoes but love ketchup? Not a problem, I am the ketchup queen>>> I know it doesn't say it, but I indeed wrote the article.

Vanilla Pear Jelly

Vanilla Pear Jelly
8 large pears, stemmed and blossom ends removed, then quartered with peel left on
2 tablespoons vanilla extract
3-1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin

Wash fruit. Place in pot and pour water to barely cover pears. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain the juice through a double layer of cheesecloth or use a jelly bag. Do not Squeeze, or the juice will become cloudy.
Sterilize jars.

Heat 3-1/2 cups of the pear juice (don't have enough? you can add as much as 1/2 cup water), add the vanilla and pectin. Bring to a boil, add the sugar. Bring back to a boil, until the sugar is completely dissolved and you are at a hard boil (hard boil means you can not stir it down) about 10 - 20 minutes. Stir constantly, slowly but constant.

You should begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn the heat down and skim off the foam. Return to a boil for another five minutes. Using the "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of your spoon.
Pour into sterilized jars and add lids. B-w bath for 5 minutes .Makes 6 to 7 (8 ounce) jars.

Braaaaaaainnnsssssssssssss

The alternative title would be; Homemade (how to make) turkey bologna. But it was lacking any type of pizazz. And as you know, I am so into the glitz and glam. . . . No wait, it freaking looks like brains.

I do have recipes for cooking brains if any one is interested. I, myself ain't too keen on the flavor, nor the texture, but if you wish to be prepared, and perhaps a posh zombie, I will gladly hand it over to you. For now though, let's make do with a bit of bologna.

I did a ton of research on nitrates. I know a lot of you don't want to eat it. Too bad, we eat it all the time in green veggies. And this thing about meats proclaiming no nitrates, they use celery juice or salt, which is chalk full of nitrates. Problem with it however, is that the levels aren't reliable and end up not working as it should. Nitrate is dormant until the bad bacteria decided to throw a party. Nitrate acts as the unscrupoulous bouncer throwing every one out that isn't dressed to the bouncer sexual desires. There are even studies out there that are showing that a tad bit of nitrates are actually good for humans. As long as you aren't eating a bowl of over heated pinksalt day after day, it isn't toxic. But just about anything in over abundance will toxify in your system.

But in my great search for the no nitrate lunch meat recipe, I continued to run into writers that would say "I don't want nitrates in my diet so I make my own lunch meat" then proceeded to give me recipes calling for tender quick or pink salt. So there is a huge lack of understanding in what nitrates are. And I do hope those writers went unpaid for those articles. Sorry, but research and fact checking falls on both writer and editor.

Now turkey bologna is a difficult mistress. No one has a good recipe out there. And I don't like liquid smoke. It reminds me of the hamburgers in hospitals. Gag. So I remove it from all recipes from the get go. I found a total of two recipes for it. One called for an entire turkey, everything but the bones and feathers. And a 50 lbs turkey to boot! Honestly, how many of you butcher out and receive 50 lbs of bird. And here I thought I hit the worlds record at 42 lbs. I digress. The second read more like summer sausage than bologna. So I have had to make a trial run, so lay off the pictures. The loaf will eventually start to look more gourmet as I play with it. ( you are older than 12. Though mentally I just giggled as well)

Homemade turkey Bologna ( any one else sing the song as they write out that word?)

3 lbs ground turkey (I used dark meat and whatever fat was on it)
3 tablespoons sugar based curing mix ( here's the make your own version I do)
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup water
Semolina flour for dusting

The texture of ground turkey is way off base for bologna ( I sung that again) it comes out more like a meatloaf, edible, but lacking in what one desires in a ( ready? Sing it with me) B O L O G N A. So, let's participate in some attempted murder of your food processor. Purée the turkey. You will want to add a handful of crushed ice as you purée as you might end up cooking the turkey meat as the blades heat up.

In a bowl, hand mix, that would be literal, all ingredents together. Dust wax paper with the semolina, wrap and refrigerate for 24 hours.



After the 24 hours, preheat oven to 300f. The flour will have congealed, well it will have the look of congeal-ment. You are going to have to get your hands all dirty and work it in. It will be super sticky and slimy. If you have large enough casings, you can stuff them with this now. I didn't, all I have is lamb intestine and that would only produce those tiny cracker size bologna. Instead I used a loaf pan. Do not add oil to the pan. And I highly suggest that you fill the pan to the brim, and have a catch pan under it, as the meat will shrink up on you, considerably.

Bake for 1 hour and 30 minutes. Remove and cool in pan. Remove from pan and chill in the fridge. Slice and eat.



Now remember, we are working with a sexist bouncer here that has the potential to turn violent on you or not have enough muscle to stop them from over running the joint. So do not double or reduce the recipe. I search long and hard to come up with the correct proportions.

Now I have thinking that this could be canned like spam. Will need to try. However I need to warn you that the FDA considers canning your own meat evil and suicidal.

The slowest stir fry ever

Because the main ingredients to a stir fry are harvested at different times of the growing season. Items must be preserved to create not only stir fries, but egg rolls and spring rolls as well. Not to mention soups.

I also don't harvest with just the stir fries on my mind. I harvest and preserve with other specifics. The stir fries are, again, leftovers or a bit o'extras.

Pea pods. Use to jelly them, but I have more than enough jelly and jams to survive. Pea pods are now chopped and saved in the freezer for later use. I use a food saver with butcher quality bags. Each bag contains just enough of the pods for one meal.

Radishes, carrots, spinach, onion or scallions, pok choy, roasted turkey or chicken bits(from making deli sliced sandwich meats), cabbage, Red bell, red chile, and cilantro are all saved over the course of the spring and fall. sometimes depending on how feisty I am feeling other ingredients is stored as well. after you have squeezed the life out of a lemon, the left over slimy pulp and the zest freeze well.



We do two different sizes, family and individual. And yes, all out of extras. I rarely use an entire days harvest for one family recipe. And by the to me harvest is done and the garden is asleep, I have several wonderful meals waiting in the freezer.

I also no longer blanch anything. I know, some one will take issue with that. I did for years, but find it rather unnecessary for my needs. I can't stand blanched then frozen spinach. But that is a personal problem.

FYI, sesame oil does freeze, while soy sauce doesn't. If you are going to freeze some of your oils and sauces for your future stir fries, line an egg carton with foil, pour your required amount into it, then freeze over night to 48 hours. Place in your bag then add to your grouping.

Once the individual ingredients have been frozen, I separate them out into a gallon size food storage bag. At that point it is merely a grab and cook scenario.

As for the soups. As soon as something is harvested, I wash, and cube into small piece just enough of the veggie to cover one layer of my food dehydrator. Once dried I place it into a quart or pint jar, depending if it is for family or individual, and begin to layer the ingredients. Make sure the lid is on tight between layering. Once full, you can oven can it. When needed, merely pour into a pot of broth.

It's all rather simple, and treated as an afterthought, but boy oh boy is it a yummy after thought, as well as a slowly created premade meal for those winter days you are missing spring.

Candied orange peels

I was going to write, Four Things You Can Do To One Orange. But thought that might overwhelm some of you. because it did me. Plus it would make this post three hours long. So let's tackle things one at a time. Just keep in mind, that this project takes a good amount of time, and you will be doing other things as we move through it.



You will need
1 horror movie (DeadTime Stories 2 times out well)
6 oranges
4 1/2 cups sugar
1 1/2 cups water

Wash your oranges. No soap. Cut the ends off.



 Next you are going to score the orange in quarters. Only the skin, don't cut into the meat. If you do, juice will spit out at you while you peel the peels off, and mangle the fruit. Peel the skin and the pith off the orange. The easiest way is to follow your cuts, then peel off the middle. If that makes sense.



Cut the peels into 1/4 inch strips. Don't worry about the uniformity of them, because it just won't turn out that way. Place the peels into a pot and cover with cool water. Bring to a boil over a high heat, then dump the water. Repeat this step a total of three times. This will mellow the bitterness of the pith. Remove the peels from the pot.

Whisk together the water and sugar in said pot. It will be a milky color. But it will dissolve on its own later. Bring this to a simmer, and keep it there for 9 minutes, until you reach the thread candy stage. Those not familiar with that term, candy thermometer should read 230f.

Add the peels, push them under, but do not stir the concoction. If you feel this overwhelming need to do so, resist and swirl the pot. Stirring will cause these unsightly crystals to form. Adjust heat to maintain the simmer, and cook 45 minutes or longer. Depending when the edges of the peel become translucent.

Drain peels, reserving the syrup for another project ( it is now simple syrup infused with orange) roll the peels in sugar and set on a rack to dry. 4-5 hours.



To store them, place sugar in a plastic bag, coat bag, place peels in and close airtight.

They are close to those gummy oranges you get at the store made with the evil to end all evils corn syrup and no actual fruit. And these are really good dipped in chocolate.

EOS: Alfalfa and chickweed coleslaw

2 cups young alfalfa leaves, small stems, and immature buds
1 cup young chickweed leaves
1 carrots, shredded
1/4 cup sugar
1 teaspoon pickling salt
Pinch celerey seeds
1 tablespoon vegetable oil
2 cups rice wine vinegar (apple cider vinegar will work as well)

Toss the alfalfa, chickweed, carrots, sugar, salt and celery seeds together. Place in a cylinder over a bowl and allow to wilt, about two hours.




Discard liquid in the bowl, rinse and dry. Mix the greens with the reminder of the Ingredients, in the bowl. Eat or chill over night.

If you find it too bitter, replace one cup of the alfalfa with shredded cabbage. Adding 1 medium sized diced apple at the end wouldn't hurt either.

Knocking Me out with Those American. . . ham? (How to Home Wet Cure Ham)

Woke with an AC/DC song in my head. But that one wasn't fitting.


I start with an entire rear leg of pig. You don't have to of course. This is just what I happened to have on hand.

If you have a saws-all and a helper, you can leave the bone in. If you don't have help, be careful hacking up the leg. There is a few bones in it that could potentially cause you stitches. 

Make sure your work surface is clean, and your knives sharp.

 First remove a smaller ham, at the bone line. The second larger ham, follow the bone, cutting around it. One leg gave us 5 small to medium sized deboned hams.

pretty

Next make the brine. This recipe I found stuffed away in my father's things.

Recipe for wet cure

 2 quarts water

3/4 cup pickling salt

1 cup packed brown sugar

4 teaspoons pink salt 

(I know EVIL. But in moderation, it will not hurt you at all.)

Mix all together, until it dissolves. You might end up making several batches if curing an entire leg.

Place into a bowl or bag. Place in fridge, and flip it daily to make sure all sides have been soaked. This takes up to a week. 

Rinse well, and pat dry before smoking, cooking or freezing. Honestly it tastes great without smoking.

Cook at 350F for about 2 hours, depending on the size of your ham.

Devour.