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Category Archives: Canning

Sausage, Kale, and Navy Bean Soup

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While it’s still cold and soup still sounds good, I wanted to get another soup recipe up here. This is one I adapted from a Food in Jars post, and canned to send to friends and family for Christmas. Even though it has sausage in it, there isn’t a lot, and it has a bunch of vegetables, so it’s pretty healthy.

Start by softening the beans by soaking them overnight or, if you have a pressure cooker, cook them for 30 minutes in that.

Then add some olive oil to a large pot and once it’s hot, cook the vegetables until softened and browned.

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Next, add the sausage to the pot and brown it.

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Posted by on February 15, 2013 in Canning, Healthy, Soup

 

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Spicy Pickles

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I love spicy foods. Not the tear your head off, how hot can you make it sort of spicy, but a good solid heat. I also love the balance of sweet and spicy, which is why I find these pickles to be positively addictive. I often have a jar of them open when I’m cooking, and just snack on one occasionally. They’re also fabulous on pulled pork.

The first step is to slice all of your cucumbers and onions and put them with water and pickling salt in a large, nonreactive bowl for 2 hours. This draws moisture out of the cucumber so it will result in a crisper pickle. Oh, and the reason you’re seeing such huge quantities is that I’m making a quadruple-sized batch for Christmas gifts. Normally a simple stockpot or lage bowl would suffice.

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After 2 hours, rinse the cucumbers and onions thoroughly, then drain them and set them aside. Now, it’s time to make the brine. First, take the garlic, red peppers, and habaneros, and puree them in a food processor. I like doing this because it makes sure the heat is very finely distributed among all the pickles. You could also chop everything very fine, but I prefer to avoid direct chopping of habaneros if at all possible. Add the vinegars, tumeric, sugar, mustard seed, cloves, and pepper/garlic puree to a large stockpot, and bring to a boil.

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Posted by on December 15, 2012 in Appetizer/Snack, Canning

 

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Salsa!

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Today’s post is going to be quick and easy. I’m working my way through a list of gifts to can and give to friends for Christmas, and this is one of the easiest. You take a bunch of ingredients, run them through a food processor, then put ’em in jars and water bath can them quick. So. here we go:

Get a bunch of your favorite salsa ingredients and chop them. I use roma tomatoes, garlic, jalapenos (half roasted), a bell pepper, some onion, dried ancho chiles (though california or other dried chiles work too), a little olive oil, lime juice, and some chili powder for extra heat.

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Mix them together in a bowl.

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Posted by on December 8, 2012 in Appetizer/Snack, Canning

 

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A very delicious surprise

A very delicious surprise


In recent months, I’ve started reading a lot more canning blogs. In particular, Punk Domestics seems to post a lot of recipes that look interesting. In this case, they directed me to Belle Jar Canning‘s Peach Mostarda recipe. Now, a mostarda isn’t something I’ve ever had before, but it looked interesting. Peach and mustard, cooked down thick? Sure, let’s give it a try.

And then I tasted it. And have eaten a little of it on brie and crackers, or bread, or chicken, nearly every day since. I made a second and a third batch, having to resort to frozen peaches from the store since they just went out of season. I took some along with a thing of brie and crackers to my bankers, and to the guys at Sur La Table. I’m taking it to a party tonight. Suffice it to say, you should try this right now.

First, combine water, sugar, apple cider vinegar (use good quality if possible), dijon mustard, mustard powder (if you have spicier than standard yellow, some of that might add a good kick. I’ve only had yellow on hand so far), brown mustard seeds (you may need to go to an Indian grocer or online spice retailer for some), and salt.

Bring to a boil, then add the peaches.

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Posted by on November 17, 2012 in Canning

 

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Coleslaw, the right way

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I don’t know about the rest of you, but I grew up not really being a big fan of coleslaw. There was always too much mayonnaise and not enough flavor. Until I discovered that around Carolina, they do theirs with a vinegar base. Finally, a coleslaw I could love. And here is my recipe for that, with the bonus that it can be canned, allowing for a stockpile of instant bbq side dishes.

Start by shredding the cabbage. Personally, I like a little texture but not long strings.

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Add some shredded veggies. In my case, I like red onion, carrot, and red bell pepper.

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Posted by on November 13, 2012 in Canning, Vegetable

 

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Tomato Jam

Tomato Jam

Here’s the first of my two recent lets-see-what-happens savory jam attempts, the other being a peach mostarda. Both came out amazing, and are rapidly disappearing from my house. This tomato jam recipe… all I can say is make this right now. Toast some bread, slather some brie on it, and top it all with this. Crackers work too, but with fresh bread it’s simply amazing. I’d also suggest trying on grilled cheeses (my recipe for those coming soon) or in the place of ketchup. I found this recipe at the fabulous Food in Jars blog here: http://www.foodinjars.com/2010/09/tomato-jam/

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Posted by on November 12, 2012 in Canning

 

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Welcome! Here’s… bacon!

To those new here (which would be… all of you) a warning: There will be deliriously unhealthy food here. There will be wholesome, nurturing cooking here. There will most definitely be crazy ideas, harebrained schemes, and madness. Therefore, given the divinity of bacon, it seemed only fitting to start off with: bacon jam.

So far, I’ve only used this on grilled cheeses, which it raised from simply amazing to absolutely divine, and I’m sure it would be great on a burger, toast, english muffin with a fried egg, on a baked potato, or even simply with cheese and crackers.

This recipe is from America’s Test Kitchen’s newest DIY cookbook, found here: http://www.amazon.com/The-Americas-Test-Kitchen-Cookbook/dp/193649308X and the recipe itself is here: http://www.americastestkitchenfeed.com/recipes/homemade-bacon-jam/

So, with no more ado, we start:

First, I got out my Dutch oven and started cooking up some bacon.

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Next, I removed the bacon and cooked the onions and garlic in the bacon grease (mmm bacon grease).

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Posted by on November 4, 2012 in Canning

 

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