Canned Tomatoes
6 to 8 lbs ripe unblemished tomatoes, un-refrigerated
6 tsp salt
1 1/2 tsp citric acid, such as Fruit Fresh, or 6 tbsp lemon juice
1. Bring a large pot of water to a boil over high heat. Drop the tomatoes into the boiling water, count off 10 seconds, then remove.
2. With a sharp parring knife, slit the tomato skins and peel them off. They will come off easily. Core the tomatoes and tear them in half, squeezing out the seeds. Toss into a pot. Drop the skins and seeds in a colander over a bowl. A lot of tomato juice is saved this way, which you can add to your canning tomatoes or refrigerate for use in, oh, say Bloody Marys.
3. Crush the tomatoes. You can use a food processor, or a potato masher, or you can just crush them with your hands and save on cleaning.
4. Heat the tomatoes and boil gently for 5 minutes. Have ready 6 scalded pint jars and their bands. Simmer new lids in a small pan of hot water, to soften the rubberized flange. Dump 1 tsp salt and 1/4 tsp citric acid (or 1 tbsp lemon juice, if using) into each jar. Lade in the hot tomatoes, leaving 1/2 to 3/4 inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
5. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Bring the water to a boil over high heat. If the tops of the jars are not covered with water at any point, you have to delete the time that the cans were not totally submerged, add water, bring back to a boil, and begin timing again. Process the tomatoes for 40 minutes, then turn off the heat. Wait 5 minutues or so, then remove the jars and let them rest.
6. After about 8 hours remove the bands and check the lids. You do not need to store the jars with the screw top on, the lid is enough.
Note: If you make a big batch as I did and decide to use quart jars, process them for 45 minutes.
Saturday, September 10, 2011
Spiced Pumpkin Butter Bread
Spiced Pumpkin Butter Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 cups spiced pumpkin butter
1 1/14 cups sugar
1 cup canola oil
4 eggs, at room temperature
1 tsp pure vanilla extract
1 cup chopped walnuts (optional)
1. Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess.
2. In a bowl, whisk together the flour, baking soda, salt, and baking powder. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide the batter between the pans.
3. Bake until a toothpick inserted into the center of each loaf comes out clean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minutes. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 cups spiced pumpkin butter
1 1/14 cups sugar
1 cup canola oil
4 eggs, at room temperature
1 tsp pure vanilla extract
1 cup chopped walnuts (optional)
1. Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess.
2. In a bowl, whisk together the flour, baking soda, salt, and baking powder. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide the batter between the pans.
3. Bake until a toothpick inserted into the center of each loaf comes out clean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minutes. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.
Spiced Pumpkin Butter
Spiced Pumpkin Butter
2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.
2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.
2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
Preserved Pears
Preserved Pears
4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)
Boil sugar and water together for 15 minutes.
Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean, sterile hot Ball jars and seal at once.
Process for 10 minutes.
4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)
Boil sugar and water together for 15 minutes.
Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean, sterile hot Ball jars and seal at once.
Process for 10 minutes.
Pear-Ginger Jam
Pear-Ginger Jam
3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups)
1 tbsp peeled and finely grated fresh ginger
1 cup lightly packed light brown sugar
1/4 cup fresh lemon juice
1 tbsp crystallized ginger (optional)
1. Have ready hot, sterilized jars and their lids.
2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes.
3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, store the jar in the refrigerator for up to 1 month.
3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups)
1 tbsp peeled and finely grated fresh ginger
1 cup lightly packed light brown sugar
1/4 cup fresh lemon juice
1 tbsp crystallized ginger (optional)
1. Have ready hot, sterilized jars and their lids.
2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes.
3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, store the jar in the refrigerator for up to 1 month.
Giardiniera
Giardiniera
4 small zucchini, cut into rounds 1/4 inch thick
10-12 celery stalks, cut on the diagonal into 1 inch pices
2 tbsp kosher salt
6 ice cubes
3 cups white wine vinegar (6% acidity)
4 red bell peppers, halved and seeded
3 or 4 carrots, peeled
6 fresh oregano sprigs
18 cloves of garlic
6 bay leaves
1 tbsp pepperscorns
1 small head cauliflower, cut into small florets
6 tbsp extra-virgin olive oil
1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well.
2. Have ready sterilized jars and their lids.
3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.
4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar.
5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp of peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.
6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week.
Makes 6 pint (16 fl oz) jars
4 small zucchini, cut into rounds 1/4 inch thick
10-12 celery stalks, cut on the diagonal into 1 inch pices
2 tbsp kosher salt
6 ice cubes
3 cups white wine vinegar (6% acidity)
4 red bell peppers, halved and seeded
3 or 4 carrots, peeled
6 fresh oregano sprigs
18 cloves of garlic
6 bay leaves
1 tbsp pepperscorns
1 small head cauliflower, cut into small florets
6 tbsp extra-virgin olive oil
1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well.
2. Have ready sterilized jars and their lids.
3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.
4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar.
5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp of peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.
6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week.
Makes 6 pint (16 fl oz) jars
Dill Pickles
Dill Pickles
fresh dill weed, carefully washed
pickling cucumbers, washed, scrubbed
1 garlic clove (or more) per jar
For the Brine
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than just washing them. The lids I soak in hot water)
2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
3. Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cukes into the jar up to the neck of the jar (depending on size you may get two nice layers with a few small cukes in the top) squeeze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at the top, too, and another garlic clove if desired.
4. Once jars are loaded, pour in the brine leaving # half-inch head space in each jar.
Add lid and ring to each jar, and tighten it to fingertip tightness.
5. Place jars into canner with water just to the necks of the jars. Bring water almost to a boil (about 15 minutes--depending on how fast it heats up).
6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
fresh dill weed, carefully washed
pickling cucumbers, washed, scrubbed
1 garlic clove (or more) per jar
For the Brine
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than just washing them. The lids I soak in hot water)
2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
3. Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cukes into the jar up to the neck of the jar (depending on size you may get two nice layers with a few small cukes in the top) squeeze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at the top, too, and another garlic clove if desired.
4. Once jars are loaded, pour in the brine leaving # half-inch head space in each jar.
Add lid and ring to each jar, and tighten it to fingertip tightness.
5. Place jars into canner with water just to the necks of the jars. Bring water almost to a boil (about 15 minutes--depending on how fast it heats up).
6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
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