Archive for the ‘Canning and Food Processing’ Category



Dehydrating Series Pt III Peppers

Wednesday, January 19th, 2011

Part I
Part II


Dehydrating Part III

OR

The Incredibly Shrinking

Pepper




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Another vegetable that is fast and easy to dry is the bell pepper. All peppers can be dried, including jalopenos, but that is one pepper you will want to process in the garage or outside. Your eyes and nose won’t be able to stand the fumes while drying!! Here’s a fast rundown on drying peppers.


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Wash peppers. I will be using green, red and yellow bell peppers



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Slice peppers



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Chop peppers and spread onto racks of your dehydrator



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I have trays of green peppers on the bottom, then yellow and then red because I like to have a few of the red and yellow fall through to the greens for a pretty mix and then have a mixture of yellow and red as well.



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Dry overnight or for 12-15 hours and the peppers pieces will be shrunken and hard



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Dried peppers make a pretty gift for the cooks in the family. They can be used in any recipe that calls for peppers! You can either reconstitute by letting them soak in warm water or just put them into a recipe to reconstitute as it cooks.

Happy Cooking!

MB



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Vacuum Sealing Jars

Saturday, January 15th, 2011





Hoover Ain’t Got Nothin’

On This

Little Bit Of Technology!




I have had a number of readers ask me how a vacuum sealer works with jars, since posting the two articles on dehydrating veggies. I thought that I would break into the middle of that series and answer those questions in pictures. Just as background info, I have a FoodSaver V2440 which is quite ancient in the world of technology. I am thinking that I got it somewhere around 2000 or 2001. I am sure that you can find that particular model on Ebay but I highly doubt anyone is selling it new. Target , Walmart and Amazon all carry FoodSaver products or you can order from the company directly at FoodSaver.com. Just make sure that whatever model you choose has the “accessory port” which is the little raised button that you will see in my pictures. Some of the models do not have this feature. I looked on the website and found one particular model that seemed reasonably priced and with the port feature. Just click above if you’d like to view it. The canning accessories must be purchased separately unless the website happens to be having a combined special. You can find the jar sealing items here. There is one for wide mouthed jars and for jars with regular openings. The following are pictures of how I use my vacuum sealer for both bags and jars.


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My vacuum sealer is equipped to do both bag vacuuming and container vacuuming. To bag items, first pull the plastic sheeting from the roll to cover the sealing plate.



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Secure the lid and press the ‘seal’ button and allow to seal what will become the bottom end until the light goes off or until the time you have determined is enough. If you predetermine a time, you have to manually stop the sealing feature by repressing the ‘seal’ button. Pull the plastic out to make a bag long enough to hold your food. The sealed portion acts as the bottom. Cut with the cutting feature.



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I bought a boatload of cheese on sale (1 block for $1.00!) and so since we like grated cheese, and I have found that you can freeze grated cheese really well, here I have grated a block of cheddar. You can also use a food processor. Cheese may also be canned!! But that’s for another post. Pour in the cheese or whatever you are sealing



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Place the open end of the bag down into the chamber that attaches to the suction holes and close the lid and fasten Press the “vacuum and seal” button and watch it work!



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You can stop it at any time, which is what I am doing here in order to keep the cheese from being too tightly pressed.



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To vacuum jars, you must have the jar sealers and hoses that can be purchased separately. They run anywhere from $8 – $10



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First, attach the hose to the accessory port



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Wipe the edges of the jar with a damp cloth or paper towel to remove any residue or oil



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Place a dry, folded paper towel over powdery substances in the jar. Not needed for fruits and vegetables, etc.



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A new lid should be softened in a pan of nearly boiling water



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Place lid on top of jar



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Place appropriate width jar sealer over the lid. This is the sealer for a regular mouthed jar. I find that sometimes it helps to wet your finger and run it around the inside edge of the sealer before putting it on the jar to create an even tighter vacuum.



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Attach hose to jar sealer



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Press the canister button. If you get a newer model sealer, then the button may be different





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After removing the jar sealer, the “button” on the center of the jar lid should be concave and will not pop when you push the center of the jar lid.



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So there you have it. My darling daughter refers to this wonderful piece of equipment as “the sucker thing” and asked for one for Christmas. Did I mention that she is 29?!



Happy Cooking!


MB
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Dehydrating Series Pt II – Potatoes

Thursday, January 13th, 2011





Part I

Dehydrating Series Pt II

Or

A Big Spud in a Little Jar



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I’m going to get right to the point today as a continuation of Part I with photos of how to dry potatoes. Potatoes are one of my favorite garden items and I devote an entire bed to both red and Yukon Gold spuds. These “new” potatoes take a little longer to dry than the traditional Russetts which I am demonstrating here. Also, at the end is a recipe in which to use the sliced and dried potatoes. My next post will be about drying peppers and then you’ll get a recipe for broccoli cheese soup made from all of your dried veggies that will have your family licking the pot. So keep following!




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Peel potatoes



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Thinly slice potatoes



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Or you can dice the potatoes. Here, I am using my grandmother’s old french fry cutter – it even has a wooden red handle…and dice by cutting across the potato strips



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In a large bowl, rinse potato slices under water, strain and rinse again until water runs clear and all of the starch is washed off.



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Bring water to a boil in a large stock pot. Pour potato slices or cubes into the boiling water. Allow to parboil for 2 minutes. Drain and put parboiled potatoes into ice water in a large bowl until totally cooled.



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You can add a tablespoon of Fruit Fresh or other citric acid product to the water for added protection against discoloration, according to directions.



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Spread the potato slices or diced pieces onto a large towel to dry. Roll the towel up to squeeze as much water out as possible



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My dehydrator came with a plastic tray to place inside of the larger trays to make fruit rollups. However, I have found that it is also a wonderful edition when drying veggies or fruits that can fall through the cracks when dried all the way. So, I put the tray over the main motor housing of my dehydrator and stack the larger trays on top of that. If anything falls through the cracks it is caught in the fruit rollup tray and easily transferred to a bowl when the drying is finished.



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You can lightly spray your racks with oil if you are worried about easy removal of your dried fruits or veggies.



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Evenly spread diced potatoes on the racks and stack racks



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Dry overnight or for 12 – 15 hours. Potatoes should be hard



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Dried potato slices should look like potato chips



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Store the dried potatoes into jars and seal with a vacuum sealer or just place a lid and ring in place and fasten tightly. Heavy weight plastic freezer bags work well too



Au Gratin Potatoes


(Or as my friend Janis calls them, “Old Rotten Potatoes”)



1 pkg Shawnee Mills Country Gravy Mix
2 1/4 cups water
OR make 2 cups of your own white sauce from your favorite recipe
1 cup dried sliced potatoes
1/2 medium onion
1/2 cup shredded cheddar cheese
2 tbsp Hormel Real Bacon Bits or 3 slices bacon chopped into pieces
French’s French Fried Onions


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Pour potatoes into boiling water and cook for 15 minutes



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Make gravy according to directions, adding 1/4 cup more water – or make your own white sauce. I like to use the gravy mix because (1) it is fast and (2) it is low fat and low calorie. Add shredded cheese to the sauce and stir until totally incorporated into the sauce.



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Slice 1/2 onion into rings and place half of them into the bottom of a small baking dish. This is a 1 quart dish. Pour 1/4 of the cheese sauce over the top of the onions.



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Drain potatoes and layer them in baking dish over onions



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Layer rest of the onions over the potatoes and sprinkle the Hormel Bacon pieces or fresh bacon pieces over the onions and potatoes.



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Pour remaining cheese sauce over the potatoes and sprinkle with pepper to taste.



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Bake for 30 minutes and remove from oven. Sprinkle with French’s onions and return to oven to cook 10 minutes more



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Can we say “Yuuuuummmm”?






Happy Cooking!


MB
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Dehydrating Series Pt I – Celery

Monday, January 10th, 2011





Part II

Dehydrating Series Part I

Or

How To Pack 8 Bags of Celery Into

A One Quart Jar



Here in Oklahoma, most of us are tough old birds. We’ve learned the only thing predictable is that there is nothing much predictable in this state. One minute you can bake a chicken in your car and the next minute you’re trying to figure out how to get that car out of a snow drift. Of course, the car can get cooked in one of our prairie fires as well. Ice storms can paralyze daily life for a week and tornadoes can change lives forever. And then of course, there are the hail storms.


So, we Okies have pretty much figured out that you don’t need a government commission on emergency preparedness to tell us to be prepared. We’ve been prepared since the days of the Land Run when barrels of beans, flour and sugar and a crock of sourdough starter meant protection from starvation when the WalMart shelves were empty. Unfortunately, there ARE some city dwellers here who have either forgotten these facts or who moved here from some foreign country, like Los Angeles, who get caught with their rations down. But for the most part, we’re a pretty prepared and flexible lot. I got tickled the other day when a 30 minute program was aired to remind us that we have the likes of tornadoes and such here in Oklahoma. Ya think? A body would have to be living in a cave 24/7 to miss that little bit of reality. Anyway, the Oklahoma preparedness program has been called “Red Dirt Ready” and the name symbolizes the fact the Okies immediately jump in to help after a disaster, getting all covered in Oklahoma’s famous red dirt. That’s true. We do. It’s what makes this state great.


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Imagine this on the power lines. That tree totally disentegrated. So do our electric lines!!



Electricity can be a problem around here. It is not unusual for us to be without for a couple of days and in many areas that can run into a number of weeks. That wreaks havoc on one’s frozen vittles if one hasn’t a generator and so it is nice to have plenty of stock that requires no refrigeration. That would seem impossible for such things as fruits and veggies, but not so! The age old art of dehydrating comes in really handy to offer up a pantry full of wonderful and healthy treats that will last a looooong time.


Having a garden each year, I dehydrate stuff yearly, but lately, I’ve been a dehydrating fool. I have been challenging myself to see what I can dry next and how best to use it. I’ve decided to do a series on using a dehydrator with recipes. Today I’m demonstrating celery and broccoli drying. I was inspired to do the celery because our local store, Firelake Grocery, had celery on sale, 3 large bags for $1. The broccoli was on sale as well – two good sized heads for $1. I use a lot of both.


Now, I need to sidetrack here for a sec because I realize that these are not organic items coming from a local grocer. However, with food prices soaring, many people can’t afford the more expensive organic foods and I want to let them know that it’s ok. This is where my faith comes into play. I see 3 large bags of celery for $1 as a blessing and I see God as my provider of blessings. Therefore, I just trust that all I can do is the best that I can and trust God to take care of me. In other words, I eat as healthily as I can and leave the rest up to the Lord. Shoot, I used to break thermometers when I was young and chase the little balls of mercury around on the table for hours with my friends! I promise, I don’t glow in the dark – although I do have very white hair. Do you suppose – – – ?


Back to the celery and broccoli. The long and the short of it is that I bought 16 bags of celery and a lot of broccoli. Neither of these items is anything you can keep for any amount of time unless you dry them or freeze them. I like to freeze celery by chopping it, leaves and all, and spreading it onto a cookie sheet, freezing it hard and then taking it off of the sheet to place it into freezer bags. That way the pieces stay separate and don’t clump up. Frozen celery is a quick addition for sautéing and putting into chicken salad. However, as I said, frozen is useless when there is no electricity. Plus, I don’t have that much freezer space! I froze one bag of this celery and all of the rest I dried.


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I used electricity on those suckers with a food processor! Beat having to cut them all up by hand. But I could have done it – Really.



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I use an American Harvest dehydrator that I have had for years. Got it at Walmart. They still carry them as far as I know, in season, but they are offered elsewhere as well. I also ordered extra racks from the company. Sprinkle the celery evenly on the dehydrator racks. It doesn’t matter if the celery is several layers thick. Continue adding celery to racks and layer one rack on top of the other. Dry overnight for 12 – 13 hours.



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The celery should be totally dry and crisp in thin areas.



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To make it easier to put the celery into jars with less mess, I have a very large bowl into which I shake the pieces. Then, using a canning funnel, I scoop the dried celery into jars. I like to use jars because I can vacuum seal them on my FoodSaver sealer. That takes out all air for good preservation. The nice thing is that you can unseal and reseal these jars with the vacuum sealer.



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15 bags of celery!! 1 tbsp = 1 stalk of celery



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The same can be done with broccoli. You have a choice – if the brocolli is fresh from the garden and tender, I just cut it right up. If it is older or from the grocery store, I blanch in boiling water for 2 minutes, dump into ice water and then dry before cutting it up.



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Dried Broccoli



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You can dry sliced carrots too



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They look pretty in the jar. The one thing about carrots is that they need to be soaked with FruitFresh because they will lose their color over time, if kept for long.



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The dried veggies are wonderful for cooking. Add dried celery to browning hamburger for homemade spaghetti sauce or to the tomatoes for meatless sauce.



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It reconstitutes beautifully! Or, for chicken salad or other times you want crispy celery, place dried celery into a bowl and cover with cold water to an inch over the top of the dried celery. Place in the frig overnight. Drain the next day and you have celery like fresh!!



So there you have it. That will keep you busy for a couple of days and by Thursday, you’ll be ready for a recipe. I’ve made a New Year’s Resolution – I’m going to do my dead level best to post twice a week, hopefully Mondays and Thursdays. Just remember what happens to New Year’s Resolutions – they’re kinda all dried up too.


Happy Cooking!


MB
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Making Sauerkraut

Sunday, November 14th, 2010





Der Kraut is Sauer!




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Well, I think that I will venture into the world of German Cuisine and explain the exciting experiment that was performed in the Oklahoma Pastry Cloth™ laboratory.
We made Sauerkraut!! That may not sound exciting to most people, but to me it was a journey into my ancestral past. My grandmother made Sauerkraut in crocks and I have two of those crocks. I’ve been told that they had the additional use of being her knife sharpener. She would turn the crocks over and sharpen her knives on the bottom like on a stone, but I digress.


I never got to watch my grandmother make her Sauerkraut, but I have heard the stories and so, as much as I love the stuff, I decided to see if maybe making it is in my genes! This experiment was prompted by a sale on cabbage at the Firelake Grocery owned by the Absentee Shawnee tribe nearby. 10 lbs for $1! Now THAT’S a sale. I knew that I had to have that cabbage. So what if I had no idea what to do with it? I had to buy it because it is such a steal and it’s wrong to pass up a steal. As I loaded my buggy, I remembered my grandmother’s crocks and my adventure was set.

According to Wikipedia, Sauerkraut probably originated in the north of China among the Mongols. That would make sense because one of my favorite Korean dishes is Kimshe which is simply Korean Sauerkraut. Anyway, Sauerkraut was brought to Europe by migrating tribes. Eastern Europeans, eat a LOT of sauerkraut. In Europe, the Jews adopted sauerkraut as part of their cuisine and are thought to have introduced it in the northern countries of Western Europe and then to the United States. Sauerkraut is a staple of the winter diet in Germany and the Netherlands. While sauerkraut is usually prepared with pork, the Jewish people customarily use goose or duck meat.

Now came the part in the research that kinda got me. When we had our sheep farm, we raised Sudan Grass and cut it and chopped it and put it into a silo to ferment for the sheep and cows to eat. According to Wikipedia, it’s the same process that is used for Sauerkraut. We’re eating silage!! No wonder those sheep and cows burp so much.


Anyway, when making Silage – I mean – Sauerkraut, you have to be very careful to monitor the temperature of the area where it is fermenting. The USDA says to use more salt than is traditional, but that makes it way too salty. So, in order to avoid food poisoning if using traditional amounts of salt, you must keep the temperature at the correct level. Depending on who you talk to, this should be anywhere between 40 and 70 degrees.



~~~~

Homemade Sauerkraut For One Gallon Crock

5 lbs cabbage

3 1/2 tbsps sea salt or canning salt

1/2 tbsp. carroway seeds (optional)



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Wash heads of cabbage well and slice thinly with a knife, or if you make no apologies for enjoying the fact that you live in the 21st century, use your food processer with the thin slicing blade.



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Place in a colandar and rinse to make sure it is very clean.


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Carefully measure the cabbage to make sure that you have exactly 5 lbs. This is important because the ratio of salt to cabbage has to be very accurate.



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Put approximately 1/3 of the cabbage in a very large bowl and sprinkle approximately 1/3 of the salt. Stir. Add a second layer with another third of cabbage and add more salt. Stir. Add final amount of cabbage and salt and stir well to coat all cabbage with some salt. You can use your hands to mix.



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Place about an inch of cabbage in the bottom of a crock and pack down with a potato masher.



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Continue adding cabbage in layers a little at a time, packing down with potato masher each time. As the cabbage is packed tighter and tighter and pressed down, liquid will start forming.



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When 5 lbs of cabbage has been packed into the crock, place a piece of cotton cloth on top of the cabbage and pat into the fluid to absorb it while resting on top of the vegetables. The liquid does not rise to the top unless pressure is put on the cabbage.



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Place a saucer on top of the cloth. Fill a quart jar with water and attach the lid. Place the jar into the center of the saucer. This acts as a weight that keeps the sliced cabbage under the fluid.



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Place into a pan and cover with a clean, white cloth. Place in a cool, dry place, where you can monitor the temperature, for 4 to 6 weeks.

This crock was placed in a good ol’ Oklahoma storm shelter with a thermometer on the chair to keep a check on the temps which average between 50 – 70 degrees in the Fall. Every other day, check the crocks for any scum (mold that is harmless) and remove with a plastic spoon by just skimming the surface and scraping the sides of the crock. There should not be much of this mold, but just little dots here and there that can be removed easlily. Check frequently. I check about every other day. During the fermenting process, if evaporation occurs and the fluid level drops, add a cup of water that has been boiled mixed with 1 tsp salt. After the third week, taste the kraut to see how strong it is. Some people begin scooping out a little to eat at this point, but be sure to pack the kraut back down and under the fluid. It is a good idea, for cleanliness, to change the cloth that is directly on the cabbage and wash the plate every few days. I keep a second set of cloths clean and just alternate.



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When the kraut has reached the level of tartness that you like, remove the jar and plate and carefully pull up the cloth covering the Sauerkraut. Stir the kraut from bottom up to mix.


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You can serve it fresh and it is yummy! To preserve your kraut divide it into freezer bags and freeze it or you can also can it. The following are canning instructions:



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Sterilize canning jars and line up to fill with Sauerkraut, using a slotted spoon to 1/2 inch head space. Pack kraut into jars a little at a time. Add juice over the kraut to fill the gaps.



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Keep lids in nearly boiling water. Wipe the top edges of the jars to remove any juices and place lid on jar. Here I am using a canning wand with a magnet to hold the lids.






Submerge jars in water in waterbath canner and bring water to a boil. At point of boiling, set timer for 15 minutes. After 15 minutes, lift rack and remove jars to a dry towel to cool. Lids will ping or pop as they seal.



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To make your rings last longer and to make your jars nice and clean, when jars are cooled, remove rings and wash in warm, soapy water. Allow to dry totally and return rings to jars or you can store jars without the rings.



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We love pork roast and Sauerkraut. I take any roast, boneless or bone-in and season with salt, pepper, garlic and rosemary and wrap in foil and place it in a baking pan, baking at 350 degrees for about 30 minutes per pound. Length of time varies, but I like the pork to be very, very tender. I remove the roast from the pan and leave about a cup of drippings. I put about an inch layer of Sauerkraut and then slice the pork over the top, and cover with foil. I put that back into the oven for a final 30 minutes and serve with hominy and green beans! Big Smile!!!

And Grandmother’s crocks are still goin’ strong!



Happy Cooking!

MB


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Canned Apple Pie Filling

Tuesday, November 9th, 2010




As American As

Apple Pie

(yep, there’s a recipe

in there somewhere)




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OK, time for pie stories. My favorite one has been told by my mom and dad for years. Seems that when they were first married, my mother, wanting to please her new husband, decided to bake his favorite pie – cherry. She went to the store to buy fresh cherries and worked her fingers to the bone creating a pie that looked like a picture. She placed a slice at my father’s place and he eagerly dug in to sample her achievement. He nearly broke a tooth as he bit down on several pits. It was then that my mother learned that cherries had seeds that had to be removed!!!




My worst pie story happened years ago when some friends decided to “set me up” with a friend of theirs. My girlfriend and her husband had me over for dinner to meet this guest and insisted that I help make the meal by making dessert – specifically an apple pie. I had no doubt that they were trying to force that way to a man’s heart thingy. I asked her what kind of apples I was using and she said, “I dunno. They’re from the tree out back.” I peeled and sliced the apples and put them into my homemade crust and stuck it in the oven for an hour at 400º. I figured that would be plenty of time.


Shortly before the arrival of this guest whom I was supposed to be impressing, we pulled out the pie and discovered that the apples were barely cooked! Oh no. Either her oven was wrong or those apples were really firm! I was NOT serving that pie and so I ran to the store and got the makings for Bananas Foster! After dinner and after the Bananas Foster, the guest mentioned that he’d been told that he was having apple pie made by yours truly and that he thought he’d smelled one when he’d walked into the house. I was slowly sinking under the table.


Finally, my friend explained what had happened and the guest replied that they had told him I made a good pie and he wanted to try it anyway. I decided this person was purposely trying to annoy me and of course, I was looking for any way to escape. My friend took the pie out of the oven where she had placed it to stay warm at 200º. It had been in there for a couple of hours. She sliced it and put pieces on plates and served them. I couldn’t believe my eyes. The slices were just beautiful and the apples were perfect. I took a bite and savored the flavor. The guest said, “What’s wrong with this pie?? It is fantastic.” It had continued slowly cooking at 200º unknown to my friend and me! I was saved! And no, the guest didn’t steal my heart!!!

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In searching the internet for the origin of apple pie, I discovered that fruit pies have been around since the Middle Ages. However, back then sugar was rarely used and the crust was hard as a rock. It was not meant to be eaten, but was more like the utensil holding the food! I suppose sugar was a luxury back then? And to beat everything, they called the pie crust a ‘coffin’ which I suppose was an apt name since it ‘embodied’ the edible middle. Eventually, sugar became a staple part of fruit pies and the crust became the delicate pastry that it is today. According to the following is a story regarding “pie a la mode” that I thought you would enjoy.


“Professor Charles Watson Townsend, dined regularly at the Cambridge Hotel during the mid 1890’s. He often ordered ice cream with his apple pie. Mrs. Berry Hall, a diner seated next to him, asked what it was called. He said it didn’t have a name, and she promptly dubbed it Pie a la Mode. Townsend liked the name so much he asked for it each day by that name. When Townsend visited the famous Delmonico Restaurant in New York City, he asked for Pie a la Mode. When the waiter proclaimed he never heard of it, Townsend chastised him and the manager, and was quoted as saying; “Do you mean to tell me that so famous an eating place as Delmonico’s has never heard of Pie a la Mode, when the Hotel Cambridge, up in the village of Cambridge, NY serves it every day? Call the manager at once, I demand as good a serve here as I get in Cambridge.” The following day it became a regular at Delmonico and a resulting story in the New York Sun (a reporter was listening to the whole conversation) made it a country favorite with the publicity that ensued.”



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In the Oklahoma Pastry Cloth™ kitchen, apple pie is the favorite of all pies. Therefore, I have to plan on making quite a number through the year, especially during this season. It is also always a favorite of guests that can be whipped up at a moments notice if you have the pie filling already made as well as the pie crust mixed and ready to form a dough. And how do you do that? Just follow the instructions below and you’ll be one happy camper.


And if you need a testimonial, last Christmas for a dinner party that we attended, I brought an apple pie using this recipe and our pie crust mix recipe. Overheard was one of the young boys asking his father, “Have you tasted this??!! This is a KILLER pie.” I knew that I had finally arrived!




Canning Apple Pie Filling

6 lbs apples
4 1/2 cups sugar
1 cup corn starch
1 Tbsp ground cinnamon
1/2 tsp. ground nutmeg
1 tbsp. salt
10 cups water
3 tbsp lemon juice
1/2 tsp apple cider vinegar per jar




First, be sure to sterilize your canning jars and leave them in hot water ready to use.



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Peel, core and slice apples. I put them in a large bowl of water with fruit fresh to keep them crisp and to keep them from turning brown.

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In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly and no longer cloudy. Remove from heat and add lemon juice.

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Pack the sliced apples into hot canning jars (that have been warming, covered in water in a larger pot), leaving a 3/4 – 1″ inch head space. Add 1/2 tsp vinegar to each jar.

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Fill jars with hot syrup, again, leaving 3/4 – 1″ headspace, and gently remove air bubbles with a knife. Of course, as noted in the photo, keep a cell phone handy so you can call your best friend to brag that you are canning apple pie filling. Giggle



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Wipe rims of jars with a warm, wet cloth to remove any drips or oils. Put on lids that have been warmed in very hot water. Screw on rings but not too tightly. Process in a water bath canner for 20 minutes.



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Finished Jars. The jar on the right is from last year and is still fine. Notice, though, that the syrup has solidified. It goes back to syrup when it is cooked. Also, here I had some leftover syrup, so I canned it too to use with fresh apples.


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I use two quarts for one large pie, 1 1/2 quarts for a smaller pie pan. You can do either a regular crust or a crumb crust. For the crumb crust I put a regular crust on first and then mixed 1/2 cup of my pie crust mix with 1/2 cup sugar and a half tsp of cinnamon and then sprinkled it on top of the crust. Bake at 400º for 45 minutes to 1 hour.

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And here is one of my pies with a regular crust. This pie filling always cuts such a pretty piece when it is cooled!
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Home Canned Apple Butter

Wednesday, November 3rd, 2010




The Apple of His Eye



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In Deuteronomy 32:10, we are told that God protected Jacob as “the apple of His eye”. The Greek word for apple in this verse actually means “pupil” of the eye. The pupil of the eye is what actually sees and focuses on an object. God saw Jacob and made him His focus. Isn’t it neat to know that God sees us and focuses on us? Nothing in our lives is missed and we are encircled just as the pupil is encircled by the iris. Of course, when we are going through things that are so tough, if we could only remember that God sees it all and surrounds us, we might learn to be content no matter what our circumstances. God focuses on you and me like the pupil of His eye. We aren’t some insignificant part of the universe. We are loved!





But speaking of apples, today I’m going to deal with apple apples. We all know that,“An Apple A Day Keeps The Doctor Away.” Or so every child has been told since Johnny Appleseed. Apples are high in fiber, vitamins and they just plain taste good. Now that it is Fall, apples are in abundance. Apple bobbing at Halloween or caramel apples and candied apples at fairs and bazaars are a yearly treat. There are so many varieties of apples that it is hard to keep up with what’s what. My favorite eating apple is the relatively new Gala Apple and among our apple trees, we have one Gala. My second favorite is the Yellow Delicious and we have several trees of that variety. Add in a Red Delicious and a Lodi and we have our own mini orchard.


It is so fun having apple trees and when planting, it is nice to consider both summer and Fall varieties of the fruit. Our Lodi, which is a California apple and very prolific, is a summer apple, ripening in June. The Lodi apple is a cooking apple and is pretty doggone tart. I use them for applesauce and apple butter. They are also good for drying for snacks. The Fall apples are more for eating and using in pies, cakes and other baking. They can also be dried. Nice, firm, crunchy apples are best for pies because they hold their shape while cooking. The Lodis cook down to mush and a pie of Lodis winds up being an applesauce pie!!


I think that I will use two posts over the next few weeks to offer you some ideas for using your apples. In this post, you will find my recipe and photo directions for making apple butter. I use our Lodi apples, but you can use any type you like as long as they are relatively tart apples. Apple butter has a lot of sugar in it and so you want nice tart apples to give it the tangy flavor characteristic of good apple butter. Lodis require little mashing or running through a colander. Apples that are more firm may require that step in order to make a nice, uniform applesauce base. Also, some cooks leave the skins on the apples for more flavor, but that requires a lot of colander work to separate the skins. I will just have to admit that I have a lazy bone but my apple butter gets rave reviews even without cooking any skins! And if you’ve never had apple butter on a hot, buttery biscuit, you just haven’t lived!


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Apple Butter (may use other fruits for similar fruit butters)

12 lbs tart apples – you can pare (pun intended) this recipe down to 4 lbs and adjust the rest by making them 1/3 of these totals

6 cups of apple juice or apple cider

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Peel and core apples. I am using an apple peeler, corer and slicer here which you can find on the shopping page



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As you are peeling, place apples into a large bowl with water and citric acid according to package directions. I use Fruit Fresh



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Drain water from apples and place into a large stockpot. Add juice or cider, cover and cook on medium heat, stirring frequently. Use potato masher to make pulp as apples soften.



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When apples have been reduced to a nice pulp, remove from heat, allow to cool and measure exactly how much pulp has been produced. Don’t worry if there are some small lumps. They will cook out later. At this point you can place in canning jars and process as applesauce. If making applesauce, stir in a tsp of salt before placing in jars. Sugar may be added as well if desired.



For each cup of pulp stir in:
1/2 Cup Sugar
3/4 tsp cinnamon
1/4 tsp cloves
pinch of allspice
pinch of salt
For example, 20 cups of pulp require 10 cups of sugar, 5 tbsp of cinnamon, 4 tsp clove, 2 tsp allspice and 2 tsp salt. Cover and cook until sugar dissolves.



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Uncover and bring to a boil, continually stirring to keep from sticking and until thick and smooth.



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Apple Butter is ready when it slides off of the spoon as one thick mass. Try the cold plate test.



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Place a plate in the freezer while cooking the apple butter. Take a small amount of cooked apple butter and drop it onto the frozen plate. The apple butter should hold its shape and no water should seep around it.



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Place apple butter in canning jars, wiping tops clean and placing lids that have been heated in water. Screw on rings not too tightly and place in waterbath canner. Process for 15 minutes. Enjoy on biscuits, toast or use in various apple cake recipes.

Happy Cooking! (and eating!!)
MB

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Beef Vegetable Soup

Wednesday, September 1st, 2010







Soup’s On!!



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No, I am not going to give you a recipe for scorpion soup. Is there such a thing? Could be. It would make sense. I mean, just think about it. Who was the first person who dragged a lobster out of the sea and said, “Wow. I bet this thing would be good with drawn butter!!” For every thing that is edible, there is someone who considers it a delicacy. But no, today I will not give you such a recipe.


In Oklahoma, we do have scorpions. They scitter across the floor, clawed appendages extended like a mini forklift, making a clacking sound that just gives you the creeps. Seeing them is a good thing. Not seeing them results in pain that could not be reproduced if a 2000 lb wrecking ball was dropped on your foot. If one of these things gets into your clothes overnight, putting on a pair of pants the next morning can leave sting after sting as the awful critter wages fierce battle with your thigh. You hop around the room, screaming, swatting your pants and crashing to the floor as you struggle to get out of the offending garment. There is no good thing about a scorpion. Yes, God put them on this earth for a reason, but I will wait until I am before Him to ascertain that purpose. Until then, the only good scorpion is a dead scorpion.


I am certain that it is an interesting study into the macho masculine psyche of the average American male when it comes to crawly things. The most manly of our species is reduced to hopping from one tip-toe to the other when startled by a spider, snake, centipede or scorpion, while emitting high-pitched squeaks and other manner of unidentifiable sounds. Such was the case with my macho man as he spotted the first scorpion of the season creeping from under the stove and attempting to navigate the kitchen floor. I heard my name called in a higher than normal squeal, a command to appear and I arrived in time to find my husband hopping up and down, splayfooted (shoes of course) on the flattened remains of the struggling scorpion. Now, I might add in all fairness, that I can’t make too much fun of the opposite sex, since I and others of my ilk have been known to reach even higher decibels of screeching at the sign of a mouse, or in my case, a flying bat, in the house.


Oddly enough, the first sign of a scorpion in our home has turned into a ritual of planning for us because we have noticed, over the past many years, that with the appearance of the first brave critter, cooler weather is soon to follow exactly three weeks later. No joke. It was this year, however, that I decided to test our observation and theory most scientifically. As soon as the prehistoric-looking and dead, yucky bug was deposited in the yard for disposal, I grabbed the calendar and counted twenty-one days forward to August 24. I wrote on the calendar “Cool Weather??” With that bit of scientific notation accomplished, I promptly forgot about my experiment and continued to survive the 100++ degree heat that we had been experiencing much of the summer. Of course, you might think that I was seeking something on which to hang my hopes of some kind of relief from the dry inferno that is August in Oklahoma, however, would you blame me?


Last week, we of Central Oklahoma woke up to a day of normal heat, but joyfully watched as a front moved into the area around noon, dumping rain and 80 degree temps. I was ecstatic and noted that the forecast showed ever cooler nights with daytime temperatures ranging from the 80’s to mid 90’s ahead. The heatwave of Summer had broken. I flipped open my calendar, as I remembered my note, and checked the date on which I had scrawled my question. August 24th. And what was the day’s date? August 24th!! I am calling my discovery “The Scorpio Buggus Phenomenom” and I am hoping to win a Nobel prize in science for my diligent research. I need someone to nominate me. Hint. Hint. You can include in your nomination my theory as postulated thusly: “The season change from Summer to Fall is dependent solely on the appearance of Scorpiones Paruroctonus and occurs exactly 21 days from a first sighting. Summer cannot change to Fall without the sighting of these tiny arachnids.” I am expecting a government grant. I figure that this is much more critical to the issue of global climate change than the mating habits of the humpback whale.


Biology and Physics aside, the snappy feeling of Fall is in the air. Sights and sounds predict state fairs, pumpkin patches and a winter not too far away. It puts me in the soup mood and I have been canning my share. There is nothing more wonderful than opening your own jar of homemade soup, on a cold evening, to be enjoyed with cornbread or fresh homemade bread. If winter is a beast and ice storms steal your electricity, you can pop open a jar of your soup, put it into a pan over the fire, heat it and warm your insides. This is my own version of beef-vegetable soup and is a hearty blend of lean meat and vegetables galore!! It is easy to make and easy to can.

Beef Vegetable Soup

3 lbs meat
1 cup onions
1 cup celery
2 cups diced potatoes
2 cups corn
2 cups peas, canned or frozen
2 cups green beans
pepper to taste

2 cans ranch style beans
1 can whole or chopped tomatoes
12 cups water
10 tsp. or 10 cubes of beef bouillon
1 tbsp minced garlic (or more if desired)
2 cups diced carrots
1/2 cup pearled barley
1/2 tsp thyme


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I use a nice, lean, rump roast and cut it into little cubes


ImageHost.org Brown the meat in two tbsp. of olive oil in a large stew pot. Add onions and cook.

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Add chopped carrots, celery and green beans. (Hint: I cheat and chop the carrots and celery in the food processor)


ImageHost.org Add corn. This is corn that I cut off of the cob and froze earlier in the summer.

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I like to add new potatoes from the garden. These were harvested in June and have been boxed in a cool, dry place. You can use Russets too.


ImageHost.org Ranch style beans give it just that little extra kick.

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Continue cooking meat and veggies together. Add garlic and thyme.
YUM YUM!

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Add tomatoes and stir


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Add water, bouillon and pepper and let simmer for an hour. Add barley and simmer for 30 minutes longer.

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Ladel into warm, sterilized jars to 1/2″ head space.


ImageHost.org Place lids that have been warming in nearly boiling water onto jars and screw on rings, but not too tightly. Place jars into pressure canner that is filled with warm water about two inches deep.

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Pressure according to canner directions at 10 lbs for 70 minutes.


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Remove jars from canner and allow to cool. Listen for popping of the lids as they seal. Lids should be flat across the surface with no bulge in the center.




You can add anything else you like to this soup.
The sky is the limit – well, that is, except for scorpions.



Happy Cooking!!~~~~MB





A Little Hint for Leftovers and Extras

Friday, October 23rd, 2009

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Just a quick note to remind you that even if you are just cooking for two, you can make large recipes and have your freezer full of “prepared meals” that you make yourself. If you love spaghetti or soup or anything liquid like that, you can have your spaghetti and eat too again and again! When I make meals, I usually make a full recipe or even double it and then use either plastic or foil containers to arrange a meal of leftovers that I then vacuum pack in my FoodSaver or that I first freeze in individual servings and then vacuum or put into Ziploc bags. For example, if I have made soup (cream of vegetable with asparagus!), as I did last night – it was cold outside and I do mean cold! – I pour the remainder of the soup into muffin tins and freeze. Then, when frozen, I place the tins in about a half inch of warm water and out pops the soup “muffin-sicles” to be put into freezer bags. I label the bags and I have measured amounts of soup that I can pull out and thaw in a pan. Each “muffin-sicle” is about 1/3 cup of soup and so I can thaw three for a cup for one person.

Finding lemons and limes on sale is a blessing because you can buy 10, 20 or the sky’s-the-limit of fruits, wash them and then cut them in half, ream the juice, put the juice into plastic ice cube trays and freeze the trays of juice. Each juice cube is approximately an ounce of juice. Don’t throw away the empty rinds either, but freeze them in a freezer bag as well and when needing lemon or lime zest, grab however many needed and grate away. They are much easier to grate frozen. I make large amounts of pesto and freeze it in cubes as well or in small jam jars.

In other words, make life easy and think “large quantities” in order to freeze the leftovers to have ready for a day when you are in a hurry. As the holiday seasons approach, those kinds of days may get more and more frequent!! Happy cooking!

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Peter Piper, Pickled Peppers Aren’t Picked Pickled

Tuesday, September 8th, 2009

A History Lesson on Peppers and A Photo Session/Recipe on Pickling Peppers

“Peter Piper picked a peck of pickled peppers.” This child’s poem seems to have first appeared in Peter Piper’s Practical Principles of Plain and Perfect Pronunciation” by John Harris in England in 1813. The little book included a tongue twister for every letter of the alphabet. However, according to The Oxford Companion to Childrens Literature by H. Carpenter and M. Prichard, the Peter Piper poem was actually recited for many years before the publication of the book.

The preface to Harris’ book is pretty funny. It reads: Peter Piper, without Pretension to Precocity or Profoundness, Puts Pen to Paper to Produce these Puzzling Pages, Purposely to Please the Palates of Pretty Prattling Playfellows, Proudly Presuming that with Proper Penetration it will Probably, and Perhaps Positively, Prove a Peculiarly Pleasant and Profitable Path to Proper, Plain and Precise Pronunciation. He Prays Parents to Purchase this Playful Performance, Partly to Pay him for his Patience and Pains; Partly to Provide for the Printers and Publishers; but Principally to Prevent the Pernicious Prevalence of Perverse Pronunciation.

And speaking of peppers, they are a wonderful and useful addition to any garden. We always include a variety of bell peppers, banana peppers and jalapenos. When I am in the mood for hotter peppers, I include habeneros as well.

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bell peppers and banana peppers

Peppers are a member of the nightshade family of plants which include potatoes, tomatoes, eggplant and tobacco of all things! The Nightshade plant, itself a member of the family, is deadly. It looks like a miniature tomato plant. The peppers are of the species Capsicum and contain capsaicin which is a chemical that produces a burning sensation in the mouth, the skin and the digestive tract. It keeps animals from eating the peppers, but doesn’t seem to bother birds which then spread the seeds. Capsaicin is used in medicine as a pain reliever and to stimulate circulation.

Peppers are native to Central and South America and were taken to Spain in 1493. Their use and cultivation then spread to Europe and Asia. Supposedly, Christopher Columbus misnamed them “peppers” or pimento in Spanish because peppercorns were so valuable and he mistakenly thought the peppers were of the same family. He seemed full of mistaken assumptions!! Wrong continent and wrong plants.

One interesting name that I have heard my Missourian father use in reference to bell peppers is “mango”. This label for peppers is also used in parts of Kentucky, Ohio and Pennsylvania. But since the real mango fruit has become so popular, this old term for peppers is fading.

(thanks to the New World Encyclopedia!)

We pickle peppers at our home every year. However, we use a whole different approach. I took my grandmother’s recipe for bread and butter pickles, tweaked it a bit and have come up with my own recipe for “Sweet-Hot Peppers”. You can find my grandmother’s pickle recipe in the cookbook for sale on the shopping page.

Following is a photo instruction and recipe for my “Sweet-Hot Peppers.”

Ingredients:
4 quarts of bell, banana and jalapeno peppers. The ratio of jalapenos to the other peppers will determine how hot your relish will be. Your choice. Also, I throw in a few jalapenos that have turned red or a red bell pepper to add color.
6 medium white or yellow onions
1/3 cup non-iodized salt or canning salt
3 cups white vinegar (5%)
4 1/2 cups sugar
1 1/2 tsp tumeric powder
1 tsp celery seed

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Wash and dry jars and rings. Boil lids and turn down heat to very low to keep the lids warm.

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Wash peppers

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Core, seed and chop bell peppers into small pieces.

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Slice banana peppers down the center of one side. Lift out seeds and discard and chop into thin strips.

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Slice jalapenos in half. Lift out seeds and discard and slice peppers into pieces or half rings. You may require rubber gloves to keep fingers from burning and to help you avoid accidently rubbing the capsaicin in your eyes or nose.

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Chop onions into small pieces and put all peppers with onions into a large stainless steel or glass bowl.

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Sprinkle 1/3 cup non-iodized salt over the vegetables

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Cover with plenty of ice cubes.

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Add water to cover all of the vegetables and let sit for 3 hours. After 3 hours, remove any remaining ice cubes and drain off all water. DO NOT RINSE vegetables.

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In a large stock pot, pour in vinegar, add sugar and stir in tumeric, mustard seed and celery seed.

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Stirring, bring to a rolling boil.

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Pour vegetables into boiling syrup and turn off heat.

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Stir to coat all vegetables and remove pot from burner. Because peppers are more delicate than cucumbers, you do not want to heat them too much like bread and butter pickles. You want the peppers to be more raw and crisp.

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Immediately spoon pepper mix into jars to 1/2 inch from top. Pack in as much of the vegetable mixture as possible. You can add more liquid later.

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Add leftover liquid to 1/2″ from top.

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Using a knife, run around the inside perimeter of the jars to release any air bubbles. With a damp cloth, wipe the edges of the jars to remove any sticky residue. Add lids and rings and tighten rings but not too tight.

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Place jars into waterbath cannner and cover jars with water, 1 inch over the tops of the lids. Bring to a boil and process for 10 minutes and no more. Remove from canner and allow to cool. Wash and label.


Now you are ready for pepper gifts and a wonderful condiment for your scrambled eggs, sandwiches, pinto beans, soups and anything else you can think of!!

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To make your gift jar, use any kind of cotton material and draw a circle using a small saucer as a guide.

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Cut the cloth circle from the fabric

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Remove the ring from the jar and place the cloth circle on top. Replace ring and tighten.

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There you go!!