I just LOVE the sound of the POP!

[historyteach]

No, not THAT pop!!! hehehe

I just finished making my relishes.
I can relish from the produce from my garden.

The kind I made today is a red relish, using red tomatoes, green tomatoes, red peppers, cider vinager and assorted spices. After all the chopping, mixing, cooking, bottling and the water bath, the jars give a wonderful present.

When I take them out of the water bath, they POP!
That's the sound of a job well done.
That's when the relish says, "you did good, kid!"

I enjoy my garden, spring and summer.
I enjoy canning in the fall.

"Nature is so kind
Just tickle her with a hoe
and she laughs with a harvest"

That was a quote on a poster my dad once gave me. He was a farmer from Kansas originally. I got his genes, for sure.
(Not his land!)

Anyway, just a lil share with you all.
I've been home sick, and felt good enough today to accomplish something.
On my counter is 8 jars of homemade Pittsfield Relish.

Shalom!

[liveweyerd]

I, too, love that sound! It's a very homey sound to me. And seeing the jars lined up for the pantry.
Heck with cooking it turns to dirty dishes in half and hour!

[Justme57]

LOL! nothing has changed Teach, you are still pottering in your kitchen I see

'morning to you , and Hi "live" how ya doin'?

HUGX
leigh

[historyteach]

Hi, Live!
How you feeling? I've not seen you in a while?
Yea, the jars lined up sure are a nice sight... :>)

Leigh,
I caught you sneaking in yesterday! Hehehe!
GREAT to see you again!!!

And did you REALLY think I'd quit canning???
(Hmmm...that's the closest gardening/canning/cooking smilie we have....but, you get the idea, lol!)
Hell would freeze over first, LOL!

Hope you'll be around for a bit again. We've missed ya!

Shalom!

[leeside]

I know where you are coming from! I like to hear it too. I canned blueberry preserves not too long ago.

I got into home canning because I can't find any preserves or jelly "without" citric acid in it unless it is gourmet. Citris causes my skin to break open, so I don't eat anything with citris in it anymore. I also, personally, think that citris bruises the fruit/vegetables. At any rate citris is "not" needed to add to foods. After learning to can myself I found that the preserves I make are far better tasting than the store bought ones (which are loaded down with sugar) unless I buy the $6/8oz gourmet jar.

[historyteach]

Ohhhh, blueberry preserves!!! Sounds delicious!!!
I tried strawberry preserves once, but, the recipe I used was laden with sugar too. I didn't like it.
I'd be interested in learning what you do...

Thanks for sharing!

Shalom!

[leeside]

Use less sugar! I use very little sugar (about 1/5 of the usual recipe) or I only use nutrisweet at about the same sweetness I use when I use sugar). I still use the same amount of spices. Using less sugar or using nutri-sweet requires more fruit and that is why the gourmet and sugarless stuff cost more. It tastes much better when you use less sugar.

Addendum: It is not quite accurate about why I got into canning, the citric acid was not the main reason. The main reason was I could pick all the blueberries for free and I couldn't pick much unless I canned them.

My Blueberry preserve recipe (Originally DIBs' but with 1/5 the sugar)

Canning 7 quarts

10 quarts blueberries
17 teaspoons vinegar (apple cider vinegar is best)
3 cups sugar or 100 grams nutrisweet
4 teas. cinnamon
4 teas. allspice
2 teas. cloves

time to make 55 min 10 min prep

1. Combine all ingredients in a large stainless pot.
2. Cook to the jell point or until desired thickness is reached.
3. Stir frequently.
4. Ladle into clean hot jars leaving 1/4 inch head space.
5. Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

[historyteach]

That sounds GREAT!
I'll try it!

Thanks for sharing!

Shalom!

[leeside]

Addendum: I don't go to the jell point. I give it the 55 min. It is a bit runny, like Danish Orchards Preserves or Gourmet, but I like it that way.

PS: It also doubles as an excellent topping for pancakes etc.

[Jwife22]

Yum........I do my own jams and jellies.....I want to try to do relish next....teach can you post a relish recipe?

I did peach jam not to long ago and it is delicious......I love anything homemade....I love being able to control (can you say codie??) what I am eating.

[WLDKATZ]

OMG Finally a thread for me..................lol
Hang on a sec Teach I need my paper and pen ( I broke my printer.....lol)

[historyteach]

Sure, I'd be happy to post it, Jwife...

And WLDKATZ, great for you to join us!

Pittsfield Relish:
Makes @ 11 jars
This relish is a two day process.

Ingredients:

Step One:
4 Red Peppers.................................... 2 1/2 lbs green tomatoes
2 1/2 lbs red tomatoes......................... 2 1/2 lbs onions
2 tsp celery seed................................ 1/2 C. salt

Step Two:
1 quart red cider vinegar..................... 4 C. sugar, (I'm using the new sub. sugar now)
1/2 tsp cinnamon............................... 1/2 tsp cloves
1/2 C. whole mustard seed

Chop the step one ingredients very fine, (I use a food processor).
Add the salt and let stand overnight.

Drain and add the vinegar, sugar, cinnamon, cloves and mustard seed.
Cook @ 20 minutes.
Put into sterilized jars and seal.

This relish is great on burgers, on roast beef sandwiches, mixed into tuna or chicken salad, (especially when fresh tomatoes are not available.)


Green Tomato Relish
Makes about 9 Jars

Ingredients:

6 green tomatoes..... 6 onions........... 6 sweet peppers............ 6 carrots
1 tbs salt ............... 1 pt. vinegar..... 1 jar yellow mustard....... 3 C. sugar
3/4 C. flour.............. 1 C. vinegar...... 1 C. sugar

Grind and drain tomatoes, peppers, onions and carrots.
Add salt, mustard, 1 pt. vinegar and 3 C. sugar to the vegetables and boil 15 minutes.
Mix 3/4 C. flour, 1 C. vinegar and 1 C. sugar.
Add mixture to the vegetables and cook until thick.
Put into sterilized jars and seal.

This relish is great on hot dogs, any types of cheese, sausages, bratworst....Also, delicious on grilled cheese and grilled ham and cheese.
For a quick easy dip, mix with cream cheese, and serve with a ritz or any type of cracker.
Many like to eat it as a side dish, especially with a ham or boiled dinner.

Hope you like them....

Shalom!

[WLDKATZ]

I absolutely love fresh strawberries!!! I eat them all year round, my momma cans and freezes them for me.......lol she has a garden that is 20 acres on the farm......lol she calls it her little hobby.......this is her recipe for Strawberry Orange Jam, we sweeten them before we freeze them with Equal......

2 packages (10 ounces each) frozen sweetened strawberries, thawed and undrained
1 package (1 3/4 ounces) powdered fruit pectin
1 tablespoon grated orange peel
1/2 cup orange juice
3 1/2 cups sugar


1. In 3-quart saucepan, mix strawberries, pectin, orange peel and orange juice until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly.
2. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam. Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate up to 1 week or freeze up to 3 months. Thaw before serving.


This is also AWSOME over vanilla bean ice cream.........ummmmmmmmmmmm

[WLDKATZ]

1 package (16 ounces) spaghetti ( I personally prefer angel hair pasta)
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese


1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.



I am pretty much a vegan in my diet although I do eat meat just not that much and I am so much more healthier for it!!!!!!