Wednesday, September 28, 2016

In A Pickle... New Pickle Cucumber Canned Version

New Pickle Cucumber Canned Version 
Found on cajunchefryan.rymocs


12 Large Cucumbers, peeled and thinly sliced 

3 Cup Sugar 

1 ½ Cup Water 

3 Cup White vinegar 

1 ½ Tbsp Dry dill weed 

1 ½ Tsp Pickling salt 

12 Cloves Garlic, slivered lengthwise 

3 Medium Onion, thinly sliced or julienne 

½ Tbsp Chili pepper flakes (optional)

Preparation Steps 

1. Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls. 

2. In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat. 

3. Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight. 

4. In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.

Saucy... Comeback Sauce

Comeback Sauce
Found on Carrie's Kitchen

**NOT for canning... but great for eating!!!**
Try Comeback Sauce with Onion Rings, Fries, Sweet Potato Fries, Hamburgers, Veggies


1 Cup Mayonnaise 

1/4 Cup Heinz ketchup 

1/4 Cup Heinz Chili Sauce (not thai chili sauce) 

1 Tsp Dijon Mustard 

1 Tsp Onion Powder 

1/2 Tsp Garlic Powder 

2 Tsp Worcestershire Sauce 

1 Tsp Ground Black Pepper 

1/4 Tsp Tabasco Sauce 

1 Tbsp Lemon Juice


Mix all ingredients together and chill for a couple of hours before serving. Store covered in fridge! YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!


We Be Jammin'... Tomato Mango Jam

Tomato Mango Jam
Found on foodinjars

I peeled 2 pounds of tomatoes using the score and blanch method and dropped them into the high-sided skillet that is one of my favorite small batch pans. 

I added 1 cup of chopped ripe mango (it was 1-1/2 champagne mangos),

one well-chopped small, spicy red chili pepper and broke everything up with a pastry blender (a potato masher does the same job nicely).

I added 3/4 cup sugar (it’s a bit more than the original recipe called for, but after a taste, I determined that it needed a bit more sweetness), 

3 tablespoons lemon juice, 

2 tablespoons apple cider vinegar (not included in the recipe, but I wanted it to have a bit more pucker), 

1/2 teaspoon salt, and 

1/2 teaspoon Aleppo pepper (those last two are also my additions). 

And then I cooked, stirring regularly, for about 25 minutes, until it was quite thick and spreadable. The end product is sweet, tangy and slightly spicy. I am really pleased with it!

Tuesday, September 27, 2016

In A Pickle... Turmeric Pickles

Turmeric Pickles 
By Fran Petrychyn 

Makes approx. 6 quarts 

1 gallon cucumbers peeled and cubed 

2 quarts sliced of diced onion approx. I use less 

4 Tbsp pickling salt 

Mix and let stand over night Drain in the morning In a large heavy pot add to cucumbers and onions, 

2 quarts or more of last years canned stewed ripe tomatoes 

2 small stalks diced of celery 

1 Tbsp turmeric 

1 and a half cups of vinegar 

7 cups sugar 

1/2 tsp cayenne pepper (careful its hot when doubling recipe I make it a scant measure) 

Cook till tender 

When tender, thicken with cornstarch made runny with vinegar. Boil. Careful it spits because it is a heavy pickle. Keep on heat and fill hot jars and seal with hot lids. Process in a boiling water bath for 10 minutes.

Saucy... Brown Sugar Sweet and Sour Dipping Sauce

Brown Sugar Sweet and Sour Dipping Sauce
Submitted by Christine E Barnes

This is similar to McDonald's dipping sweet & sour dipping sauce with brown sugar added

1 cup peach preserves 

1/4 cup apple cider vinegar 

2 Tbl brown sugar 

1 tsp ground mustard 

1/2 tsp garlic 

Heat until sugar is dissolved. Fill to 1/2 " headspace Water bath 15 min 

Makes 5 half pints

We Be Jammin'... Tomato and Passionfruit Jam

Tomato and Passionfruit Jam
Found on Food

Try it before you knock it!!! Best Jam I have ever had! Got the recipe from my husbands great aunt.

YIELDS 5 jars 

* 1kg tomatoes, peeled and chopped (10 med) 

* 400g green apples, peeled and chopped (2 large) 

* 1⁄3 cup lemon juice 

* 2 cups passion fruit pulp 

* 1kg sugar (4 cups)


* combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.

* stir in juice, pulp, and sugar.

* stir over heat until sugar in dissolved.

* bring to boil, and boil, uncovered, until jam jells when set when tested.

* Pour jam into hot sterilized jars and process in a boiling water bath for 10 minutes.

Makes about 5 cups

Monday, September 26, 2016

In A Pickle... Low Temperature Process for Crispy Pickles

Low Temperature Process for Crispy Pickles
Found on Simply canning

This recipe comes from the NCFHFP website and is safe for low temperature processing.

Remember to use a thermometer and monitor your time carefully.

Have your canner ready and half full of warm water. About 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.

Place your filled jars in the half full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular waterbath processing.

When 30 minutes is done turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check them, label and store them.
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