Feeds:
Posts
Comments

Archive for the ‘Canning’ Category

Fresh Veggie Salsa

I got this recipe from a girl I used to work with. She grew up on a farm and was the canning QUEEN.

8 Jalapeno Peppers (I use 4.  I used 8 once and steam literally blew out my ears. I kid you not.)
7 cups chopped tomatoes (peeled)
1 cup chopped green pepper
2 cups chopped onion
1/2 cup loosely packed chopped cilantro
3 cloves garlic crushed
3/4 cup white vinegar
1/2 tsp cumin

(This time around I had some red and yellow peppers on hand that I added as well.)

DIRECTIONS

Make sure you wear gloves when chopping the jalapenos. I learned the hard way that the juice STINGS.

Mix everything in a pot and bring to a boil. Reduce heat and simmer for 30 minutes or until desired consistency.

Spoon into jars. Pass plastic spatula along sides to get rid of any air bubbles.

Put jars in canner. Boil 500ml jars for 20 min, 250 ml jars for 17 min.

Voila!

Read Full Post »

Plum Chutney

This is Karen’s Grandma’s recipe.  I felt bad for eating all of Karen’s stores, so I made my own batch. Twice. OK, fine. Four times.

INGREDIENTS

1 cup light brown sugar
1 cup white sugar
3/4 cup white vinegar

~~~~~~~~

1 tsp crushed red pepper (optional) (I did not use it)
2 tsp salt
2 tsp mustard seed
2 large cloves garlic, sliced
1/4 cup sliced onion
1/2 cup candied ginger, sliced
3 1/2 cups pitted prunes, also sliced

Combine sugars and vinegar. Bring to a boil.

Add rest, and simmer until thickened (One to two hours)

**I usually double the plums to at least 7 cups, and am generous with my measurements of mustard seed, ginger, garlic and onion.

Enjoy!

(7 cups of plums should yield about 4 cups of chutney)

It goes well with samosas…and potatoes, rice, crackers…basically anything you can smear it on.

Read Full Post »

Do all chopping first. This will take about 2 hours, but a blender shouldn’t be used. (A mini chopper works great, and cuts the time!). Cook, stirring constantly, 10 minutes:

1 cup olive oil
1 very large cauliflower, cut into bite sized pieces
2 tins rip olives (the bigger tins), chopped
1 16oz tin broken green olives (bigger tin), chopped
1 12oz jar pickled onions, chopped
2 10oz tins mushroom stems and pieces, chopped
2 large green peppers, chopped
2 large red peppers, chopped
4 15oz bottles Heinz Ketchup
1 15oz bottle Heinz Chili sauce
1 48 oz jar of mixed pickles, chopped
4 dill pickles, chopped
i can of green beans, chopped

Simmer 10 minutes and stir often (constantly).

Drain and pour boiling water over the following to rinse:

3 tins solid tuna, chopped
3 tins small shrimp

And tuna and shrimp to mixture. Place in sterilized jars and can or freeze. Serve with crackers or chips.

Read Full Post »