Clippings by Christina818

 Sort by: Last Updated Post Date Post Title Forum Name 

Strawberry Lemonade Concentrate

posted by: janisj on 07.14.2012 at 05:22 pm in Harvest Forum

I'm in the process of making strawberry lemonade concentrate, and I'd really like to can it in quarts rather than pints. Unfortunately, the only recipes I can find call for processing in pints. Do you know of any recipes that would provide processing time for quarts? Thanks so much!

Strawberry Lemonade Concentrate
Ball Website
Makes about 7 (16 oz) pints

6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar
Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) PUR�E strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.
3.) ADD lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190� F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
4.) LADLE hot concentrate into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP:
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

Half RecipeYou will need:Directions:

NOTES:

<none>
clipped on: 08.12.2013 at 05:07 pm    last updated on: 08.12.2013 at 05:07 pm

Baked Kale is so yummmmmmmy

posted by: judydel on 08.11.2013 at 04:05 pm in Harvest Forum

I made baked kale for the first time today. OMG it is so delicious and easy. I just lightly coated kale that I tore off of the leaf (minus the center vein) with olive oil, maple smoked salt, paprika and garlic powder. Then I baked at 275 degrees for 10 minutes, I flipped the kale and baked another 10 minutes. Came out so yummy.

I wonder if I can make a lot to keep in canning jars? Or will the olive oil turn rancid??

NOTES:

<none>
clipped on: 08.11.2013 at 04:54 pm    last updated on: 08.11.2013 at 04:54 pm

RE: A&W Red sauce (Follow-Up #3)

posted by: digdirt on 08.04.2013 at 10:05 am in Harvest Forum

Ok if you don't want the A&W Coney Dog Red Sauce then:

A&W HOT DOG SAUCE

1 can (32 oz) tomato paste
1 can (32 oz) tomato puree
3/4 cup sugar
1 small onion, chopped
2 tbsp plus 1 tsp cider vinegar
1 1/2 tbsp plus 1 tsp salt
1 tbsp chili powder
1/2 tbsp ground black pepper
1/2 tbsp celery seed

Place all the listed ingredients in a blender and then cook on very low heat for at least 3 hours.
_____

If you Google 'A&W Red Sauce' you'll find all sorts of links to the above recipe from several different sources.

As for canning it, it is probably ok but it has never been tested so is a do-at-your-own-risk thing.

Dave

NOTES:

<none>
clipped on: 08.04.2013 at 02:45 pm    last updated on: 08.04.2013 at 02:45 pm

Annie's Salsa Recipe and Notes 2012

posted by: malna on 07.21.2012 at 02:36 pm in Harvest Forum

Since it's salsa season, I thought I would post some additional notes I've made since the 2009 thread.

As far as I can tell, the NCHFP hasn't done any additional testing, so I am "assuming" this is the most current recipe and acidity requirements.

Please feel free to add any other notes - I've tried to address most of the other commonly asked questions.

Annie's Salsa Recipe

8 cups tomatoes, peeled, chopped and drained
2-1/2 cups onion, chopped
1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
6 cloves garlic
2 teaspoons cumin
2 teaspoons ground black pepper
1/8 cup canning salt
1/4 cup fresh cilantro, chopped
1/3 cup sugar
1 cup 5% apple cider vinegar
2 cups (16 oz.) tomato sauce
2 cups (16 oz.) tomato paste

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a boiling water canning bath for 15 minutes.

Makes about 6 pints.

Additional Notes for Ingredients and Processing:

8 cups tomatoes, peeled, chopped and drained
*Any type or color of tomato may be used (paste, canning, beefsteak, a combination of different types, etc.) The paste types will be meatier, the canners such as Rutgers are somewhat juicier than paste types and the beefsteaks the juiciest of all.
*Some prefer, as Annie does, to remove the tomato seeds and gel sacks. Some don't remove the seeds - this is personal preference.
*Measure after peeling, chopping and draining.

2-1/2 cups onion, chopped
*Roughly a 1/4" chopped size (this is the size used in the NCHFP testing - a little larger won't matter, but try not to have the pieces larger than 1/2" maximum).

1-1/2 cups green pepper, chopped
*Roughly a 1/4" chopped size.

3 - 5 jalapenos, chopped

**Pepper Notes: Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups. For a spicier salsa, you can decrease the sweet peppers and increase the hot peppers by the same amount. Or you can use hotter peppers (such as habaneros or serranos) but the TOTAL amount of peppers cannot exceed 1-3/4 cups.

6 cloves garlic, minced or finely diced
*Do not increase. Small differences in size of cloves should not matter.

2 teaspoons cumin
*For taste only. Can be reduced or left out entirely.

2 teaspoons ground black pepper
*For taste only. Can be reduced or left out entirely. Any dried ground pepper such as cayenne may be substituted for a portion of or all of the black pepper.

2 tablespoons (same measurement as 1/8 cup) canning salt
*For taste only. Can be reduced or left out entirely.

1/4 cup fresh cilantro, chopped
*Can be reduced or left out entirely. Do not increase. Dried cilantro or other dried herbs may be added, but not more fresh herbs (fresh herbs change the pH - dried herbs do not). Add additional fresh herbs only after you open the jar.

1/3 cup sugar
*For taste only. Can be reduced or left out entirely.

1 cup 5% apple cider vinegar
*Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%.
*However, you can substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice) as long as the total equals one cup.

2 cups (16 oz.) tomato sauce
*Can be reduced slightly. See "Density" notes below.

2 cups (16 oz.) tomato paste
*For texture only. Can be reduced or left out entirely.

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude (see below).

Makes about 6-7 pints (I always seem to get 7 pints).

JAR SIZES:
You may:
Process in pint jars (either regular or wide mouth) or smaller (12 oz., 8 oz. half pints, or 4 oz. quarter pints). Process all smaller sizes at the same processing time for pints.
You may NOT:
Process in larger jars (24 oz., 32 oz. quarts or 1/2 gallon jars). Testing was done only in pint jars.

PRESSURE CANNING PROCESSING:
The recipe for pressure canning originally specified 1/3 cup vinegar and copies of that recipe are still available on the Internet. Pressure canning salsa has not been tested, therefore it is not officially recommended.

If you wish to pressure can the salsa, you must include full 1 cup of vinegar. Processing time that is currently used by some is 10 lbs. pressure for 30 minutes. Adjust for your altitude (see below).

DENSITY:
Because salsa is eaten out of the jar without heating and includes low acid vegetables such as garlic, onions and peppers, it is one of the riskier products to can at home due to two factors: the pH or acidity level (the normal cutoff point for boiling water bath vs. pressure canning is a pH of 4.6 and salsa can edge very close to that) and the density of the product.

The salsa should be thin enough for the liquid portion to thoroughly suspend the chopped vegetables so the very center of the jar heats up to the same temperature as the outer portion next to the glass during processing.

If you want it thicker, puree it AFTER you open the jar. DO NOT puree before processing - this would affect the density. Or add a thickener such as Clear Jel or cornstarch AFTER you open the jar.
DO NOT add other low acid vegetables before processing, such as corn or black beans. Only add them after you open the jar.

ALTITUDE ADJUSTMENTS:

If you live above 1000' in elevation, you need to calculate your altitude adjustments for both boiling water bath (BWB) and pressure canning (PC). As your altitude goes above 1000 feet the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212 degrees Fahrenheit.

For safety in water bath canning, you must bring the contents of your jar to at least 212 degrees Fahrenheit. To compensate for the lower boiling temperature at altitude, you must increase processing time.

For this salsa recipe, BWB times at altitudes of (per the Ball Blue Book):

Up to 1000 ft. Processing time is 15 minutes.
1001 - 3000 ft. Increase processing time an extra 5 minutes to 20 minutes total.
3001 - 6000 ft. Increase processing time an extra 10 minutes to 25 minutes total.
6001 - 8000 ft. Increase processing time an extra 15 minutes to 30 minutes total.
8001 - 10,000 ft. Increase processing time an extra 20 minutes to 35 minutes total.

Adjustments for pressure canning can be found in the Ball Blue Book or on their website.

Do make sure you know the altitude where you do your canning. People that live in Denver know they are in the Mile High City and have to make adjustments, but portions of cities like Atlanta, Pittsburgh, and Oklahoma City are all above 1000' and it may be something you're not aware of and need to be compensating for.

WHY DO I HAVE TO USE BOTTLED LEMON JUICE????

The pH scale runs from 0 (very acidic) to 14 (very alkaline).

Each increment from 0 to 14 is 10 times more acidic/alkaline (remember the "magic" number of pH 4.6 for BWB vs. pressure canning). pH testing on fresh lemons ranged from 2.20 to 3.20, so one variety of lemon or even an individual lemon grown in a different orchard might be 10 times LESS acidic than another. Bottled lemon juice, which is processed to a standard acidity, is used for testing in recipes and is also pasteurized, therefore it also will not create any further enzyme reactions in your canned goods (per the folks at ReaLemon a couple of years ago).

Note: Bottled lemon or lime juices are only called for when canning borderline pH foods (tomatoes and salsa usually). If you are making jams and jellies with high acid fruits (any fruit excluding Asian pears, bananas, mangoes, figs and melons), feel free to use fresh lemon or lime juice.

Do I personally like using bottled lemon juice? Not particularly, but when a canning procedure SPECIFICALLY CALLS FOR IT, I use it without questioning it.

A very good explanation is in this publication from North Dakota State University - "Why add lemon juice to tomatoes and salsa before canning?"

Especially note the different pH values of individual varieties of tomatoes (and there are thousands more varieties).

and for the more science oriented, this 2004 paper from the NCHFP:

Studies on safe acidification of salsa for home boiling water canning

Hope this helps :-)

NOTES:

<none>
clipped on: 07.30.2013 at 07:03 pm    last updated on: 07.30.2013 at 07:03 pm

RE: will someone please post the Squash relish ?receipe (Follow-Up #1)

posted by: readinglady on 09.13.2011 at 06:05 pm in Harvest Forum

I was confused by your post as you discussed using up carrots but asked for a squash relish. It's also helpful to know the specific address for the recipe you'd like re-formatted rather than having to search it out.

I think this is what you were looking for:

Zucchini Relish
(an homage to Muriel and Linda Lou)

10 cups zucchini, peeled or not, cored, seeded and either ground (who has a grinder anymore?) or shredded (which I much prefer)
3 cups onions, peeled, ends removed and grated or finely chopped
2 cups carrots, ground or shredded
1 red pepper, seeded, cored and finely chopped
1 cup mixed hot peppers, seeded, cored and finely chopped (or one green pepper if you're a wuss)
4 cloves garlic, peeled and minced
5 tablespoons canning/pickling salt
2 1/2 cups cider vinegar
3 cups sugar*
1/2 teaspoon black pepper
2 teaspoons mustard seeds (I used yellow--brown would be spicier)
2 teaspoons celery seeds
3/4 teaspoon tumeric

Combine all of the shredded/chopped vegetables with the salt in a large, non-metallic bowl. Cover and refrigerate overnight. The next day, drain very well. (Some people choose to rinse the mixture to remove more of the salt, but I like my pickled relishes a little on the salty side!)

Bring the vinegar, sugar, and spices to a boil in a large stock pot. Add the drained zucchini mixture, stir well, and bring back to a vigorous boil. Some recipes call for up to 30 minutes of simmering the relish, but I think it gets too mushy and colorless if you cook it that long. I would opt for 10-15 minutes until much of the liquid evaporates and the mixture just starts to thicken. Pack in hot, sterilized jars (using that plastic stick thing that came with your canning kit, or any non-metallic spatula, to remove air bubbles from the thick relish). Process in a boiling water bath, 10 minutes for half-pints, and 15 minutes for pints. As with all pickled products, let the flavors develop for at least a month before opening and consuming.

Yield: 5 pints

*This still makes a pretty sweet relish. In subsequent batches, I cut the sugar by half again (= 1 1/2 cups), and that was perfect for my tastes. So take that under advisement . . .

http://lindseysluscious.blogspot.com/2007/08/god-save-us-all-fromthe-zucchini.html

P.S. What you do next time with a recipe like this is Select+Copy+Paste into a document. It won't have a black background but you will have to change the color of the text.

Carol

NOTES:

<none>
clipped on: 07.29.2013 at 05:51 pm    last updated on: 07.29.2013 at 05:52 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #72)

posted by: Christina818 on 07.28.2013 at 02:22 pm in Harvest Forum

Thanks for the great recipes! We planted heirloom zucchini seeds this year and they are coming in strong. We will have tons in no time. I so glad to be able to add some recipes to bag of tricks. I have a great recipe for zucchini bread. I have tried many zucchini bread recipes in the past and this is the very best bread! It is very moist. I'm sure you will love it!

Zucchini Bread

1 c zucchini
3/4 c nuts (optional)
1 c any dried fruit (optional)
1 1/4 c flour
3/4 c sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c melted butter
1/2 c vanilla yogurt
1 tsp vanilla
1 tsp citrus zest

Pre heat oven to 350•.

Grate zucchini, dry and set aside in small bowl.

Combine flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in large bowl and set aside.

In medium bowl whisk eggs, melted butter, yogurt, vanilla and zest. Fold into bowl of dry ingredients. Mix well. Add zucchini, nuts and dried fruit. Place in prepared 9X5 pan.

This recipe can be easily double. Enjoy!

~Tina~

NOTES:

<none>
clipped on: 07.29.2013 at 03:24 pm    last updated on: 07.29.2013 at 03:24 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #65)

posted by: sugarmaple on 07.21.2011 at 10:58 am in Harvest Forum

Well, 'tis the season for zucchini. I really enjoyed reading all the recipes and will soon be trying some. Here is my addition to the list:

Zucchini Supreme

4-5 small zucchinis (or 1 large zucchini)
1 medium onion, chopped
1 sm. can sliced mushrooms
(or 1/2 lb. fresh sliced mushrooms)
1 can cream of mushroom soup
1 cup of sour cream
1 stick of butter
1 pack herbed stuffing mix (reserve 1/2 cup)
1/2 cup grated swiss cheese

Slice zucchini and boil until tender. In frying pan, melt butter and saute onion and mushrooms, then mix in all EXCEPT the 1/2 cup reserve of the stuffing. In large bowl, mix sour cream, soup and cheese. Add the squash and the stuffing mix and gently stir all together.
Spoon into greased casserole dish and bake at 325 for 25 to 30 minutes. Add 1/2 cup of reserved stuffing mix on top for the last 10 minutes of the baking time.
This is like a stuffing dish and I've only used as a side dish - I've never stuffed a turkey with it. If you try it I hope you enjoy. Colleen

NOTES:

<none>
clipped on: 07.28.2013 at 01:51 pm    last updated on: 07.28.2013 at 01:51 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #56)

posted by: pixie_lou on 07.26.2010 at 09:59 am in Harvest Forum

Recipe for #61 -

Zucchni-Parmesan Bread

Makes 1 loaf. Recipe can be doubled. (It freezes well)

Whisk together:
1/3 c. olive oil
1/3 c. milk
2 eggs

Sift together:
2c. flour
2 tsp baking powder
1-1/2 tsp salt
1/4 tsp pepper

Stir into the dry ingredients:
1 c. grated parmesan cheese
1 med zucchini - grated

Then stir wet ingredients into dry ingredients
Pour into a greased and floured loaf pan

Bake at 375 for 60-70 minutes

Note on cheese - use fresh parmesan - not the stuff in a can. I use the pre-shredded stuff in a bag I tried grating my own fresh parmesan, but didn't find much improvement in taste to justify the additional expense.

(I know that I have made this in mini-loaf pans. But I don't have a note as to how many mini loaves it made or how long I baked it.)

NOTES:

<none>
clipped on: 07.28.2013 at 01:43 pm    last updated on: 07.28.2013 at 01:43 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #60)

posted by: bridget65 on 08.10.2010 at 09:05 pm in Harvest Forum

Barbara Kingsolver's Zucchini Chocolate Chip Cookies
My kids adore them!

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)

1 egg, beaten
� cup butter, softened
� cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
� tsp baking soda
� tsp salt
� tsp cinnamon
� tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture.

1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350�, 10 to 15 minutes.

Here is a link that might be useful: Zucchini Chocolate Chip Cookies

NOTES:

<none>
clipped on: 07.28.2013 at 01:36 pm    last updated on: 07.28.2013 at 01:37 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #41)

posted by: karencon on 07.14.2010 at 07:12 pm in Harvest Forum

Visiting from the tomato forum....

Zucchini Bake (great appetizer or breakfast bake)

3 c. zucchini (sliced thin, or grated)
1 c. Bisquick mix
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 c. oil
4 eggs, beaten
Dash of garlic

Mix all ingredients together in large bowl. Pour into large pie dish, or casserole, or oblong glass baking dish. Bake at 350 degrees for 40 minutes or until firm (butter baking dish).

Enjoy,
Karen

NOTES:

<none>
clipped on: 07.28.2013 at 01:29 pm    last updated on: 07.28.2013 at 01:30 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #25)

posted by: annie1992 on 06.25.2009 at 02:40 pm in Harvest Forum

I love a zucchini and tomato gratin, with both from my garden. Unfortunately, I have none of either here in Michigan yet. A friend of mine also gave me a recipe for zucchini pancakes, much like potato pancakes but with zucchini, they're yummy too.

GRATIN OF ZUCCHINI AND TOMATOES
3 cloves garlic, crushed
" cup fresh basil leaves
1 teaspoon fresh thyme leaves
2 cups fresh whole-wheat breadcrumbs (see Tip), divided
� cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
1 tablespoon red-wine vinegar
� teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
3 medium zucchini (about 1 � pounds total), sliced on the bias about � inch thick
Freshly ground pepper to taste
� cup freshly grated Parmesan cheese

1. Preheat oven to 400�F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.
2. Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saut�, not stew, so don't crowd it. Saut�, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.
4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.

Tip: To make fresh breadcrumbs:
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

SOL�S ZUCCHINI PANCAKES
2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
3/4 cup AP flour
1 1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1/2 teaspoon grated nutmeg
Serve with:
6 1/2 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives
Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1� tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.
Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.
*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty.

Annie

NOTES:

<none>
clipped on: 07.28.2013 at 01:23 pm    last updated on: 07.28.2013 at 01:23 pm

RE: 101 things to make with zucchini or summer squash (Follow-Up #12)

posted by: kay____h on 10.11.2008 at 03:06 pm in Harvest Forum

Zucchini Oatmeal Muffins - These are lowfat and low sugar. A basic muffin with a hearty texture and mild flavor. Not a cakey muffin. I freeze shredded zucchini in pre-measured bags of one cup each so I have it all winter for hot muffins.

3/4 cup milk
1 cup grated zucchini
1 cup quick cooking oats
1 egg
1 cup all-purpose flour
1/4 cup white sugar or splenda
2 teaspoons baking powder
1/2 teaspoon salt

I add a variety of stuff to this depending on what is available and my mood. I like adding � c crazins and � c nuts. Blueberries, blackberries or a peach. Whatever your taste. I have also added up to a 1/4 cup of flax seed.

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk, eggs,zucchini and oats; let soak for 10-15 minutes. Add the other ingredients until just combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

NOTES:

<none>
clipped on: 07.28.2013 at 01:19 pm    last updated on: 07.28.2013 at 01:19 pm

RE: Home Canned Tomato Soup Recipe, Please! (Follow-Up #1)

posted by: Linda_Lou on 07.14.2005 at 12:41 pm in Harvest Forum

Spiced Tomato Soup:
Cooking Directions:
---------------------------
4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.

This recipe yields about 4 pints.

I would taste it before I added the full amount of sugar in case you don't like it that sweet.

NOTES:

<none>
clipped on: 07.27.2013 at 10:44 pm    last updated on: 07.27.2013 at 10:45 pm

RE: Home Canned Tomato Soup Recipe, Please! (Follow-Up #2)

posted by: annie1992 on 07.14.2005 at 03:36 pm in Harvest Forum

Here is my favorite, from KatieC:

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

Annie

NOTES:

<none>
clipped on: 07.27.2013 at 10:41 pm    last updated on: 07.27.2013 at 10:41 pm

Candied, Pickled Jalapenos

posted by: Campruby on 05.19.2012 at 10:42 pm in Harvest Forum

I found this recipe online and tried it. These are SO delicious I just had to post the recipe. I am about to get started on our 3rd batch in as many months because we eat them so fast!

Here's the recipe:

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons garlic powder
1/4 teaspoon ground cayenne pepper

Slice and seed peppers (wear gloves!). Bring the remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Add pepper slices and cook until the peppers take on a forest green color and appear "candied"; about 8-10 minutes. Use a slotted spoon and pack into sterilized jars (I use half-pints). Pour remaining syrup in pot over peppers in jars up to 1.4 inch from top of jar. Seal and process in hot water bath for 10 minutes (15 minutes for pints). These really should set for up to a week before being opened. A cracker, topped with cream cheese and a candied pepper slice, with a little syrup from the jar added on top of that, is DIVINE (I am totally addicted and have been known to make a meal off of them). Any remaining syrup I have is poured into jars and processed with the peppers.... to be used to glaze grilled meats or add to potato salad, etc. Delicious!!!!

NOTES:

<none>
clipped on: 07.23.2013 at 10:37 pm    last updated on: 07.23.2013 at 10:38 pm