I had a small amount of mini sweet peppers that I wanted to can up - and make sure we like them after a few weeks in the pantry before making any more. I followed the NCHFP process for "marinated peppers" but, I omitted the garlic in mine. I made two pints and will be taste testing them within a month. I will come back and update this post once tasted! ~Enjoy! Diane
Marinated Peppers Bell, Hungarian, Banana, or Jalapeno
Yield: About 9 half-pints. * Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). For hot style: Use 4 lbs jalapeno peppers. For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers. For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers. Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Process Half Pint and Pints in a Boiling waterbath: 15 minutes 0-1,000 feet 20 minutes 1,001-6,000 feet 25 minuted above 6,000 feet Recipe by: NCHFP Photos by: Diane Baker for Canning and Cooking at Home
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It's grillin season (ok, we grill year round) butttt - grilling a Tri Tip is one of our favorites. Just leave yours a little on the rare side to it doesn't turn chewy...just sayin'. The best advice I have to offer is to purchase a digital temp reader for your BBQing - it takes the guess work out of 'is this done?" I love grilling a tri tip when its just my husband and I because I know we will have plenty of leftovers and that means making my Savory Mexican Rice the next day with the tri tip and some fresh sweet peppers and onions added, its quite a filling and flavorful dish. ~Enjoy! Diane
Santa Maria Tri-Tip with Peppers and Onions Ingredients: (2.5 - 3 pound) Tri-Tip roast Marinade & Basting Sauce: Wishbone Italian Dressing (approx 1.5 Cups) Seasoning Salt Mixture: 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 2 teaspoons salt 2 teaspoons granulated garlic 2 teaspoons rosemary Mix together all ingredients in a small bowl Grilled Vegetables: 1 yellow bell pepper 1 orange bell pepper 1 large onion Directions: Brush your Tri-Tip roast with the Marinade and let it sit, covered and refrigerated at least 6 hours, overnight is best. (We used the FoodSaver quick marinade bowl, using the marinate feature on our FoodSaver unit and then placed the airtight bowl into fridge for at least 6 hours) Once done marinating, take roast out of marinade and blot dry (save marinade for basting) Coat both sides of the Tri-Tip roast with the seasoning salt mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 650 degrees for 4 minutes each. Remove seared tri-tip from the grill, cover it with foil and let it rest while bringing the grill temperature down to 350 to 400 degrees. (During this cool down period we tossed in a couple of water soaked oak chunks.) Place the tri-tip back in the grill and cook to an internal temperature of 145 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the grill, cover it with foil and let it rest 10 minutes. Cut into slices against the grain. Once vegetables are cooked on grill to your liking, remove from grill and slice into thin strips, mix in with beef and serve over Savory Mexican Rice. Grill Type used: Large Big Green Egg Savory Mexican Rice Ingredients: 2 tablespoons butter 1 1/2 cups long-grain rice 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2 clove garlic, minced 2 cups water 1 (14 1/2-ounce) can diced tomatoes with green chiles 1 teaspoons chili powder 1 teaspoon salt Directions: In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Recipe adapted from: Paula Deen Fall in is in the air and Football has started! It's now becoming a 'time honored tradition' here in our household; the watching and waiting for the first frost. Who would want to do that? A gardener does but, also a "Canner"! There is a recipe that was handed to me just a few years back (originating in Texas) that requires nice and fresh GREEN tomatoes! Why GREEN tomatoes? Mostly, because their solid, firm, less watery mass that they maintain until they turn and ripen to red is perfect for this recipe. While I have an idea of why this recipe was created (waste not, want not) I think it is a brilliant use of these now sought after and happy to pick tomatoes in our house!! This relish can be controlled to infuse as much 'heat' that you want in your final product. Do you want just a kick of 'heat'? try using just sweet peppers with an anaheim thrown in for good measure. Do you like your mustard relish SPICY! then be sure to use habaneros or scotch bonnets and the like (those are the ones wayyyy up there on the scoville scale for peppers *see below) Scoville Scale for pepper "hotness"Whatever your choice of peppers to compliment your green tomatoes, this recipe is going to have your taste buds singing. We always make sure to bring this relish to our Football parties and its the perfect Tailgating food! Brats, hot dogs, steaks, chicken, and hamburgers: it works as such a nice compliment. Using this relish as a dip for pretzels and chips is an amazing taste too! Make sure to keep an eye on your garden and grab those plump "still green" tomatoes and take the time to make this relish - you, your friends and family will be happy that you did! Enjoy ~ Diane The Original Spicy Mustard Relish (Spicy Mustard Relish I) 1 QT Hot Peppers, chopped (4 Cups) *your choice, see scale above 1 QT Onions, chopped (4 Cups) 1 QT Green Tomatoes, chopped (4 Cups) 1 Pint Sugar (2 Cups) 1 Pint Distilled White Vinegar (2 Cups) 5% Acidity 1 Pint Prepared Mustard (2 Cups) *I use French's Cook all together in a large stock pot or dutch oven, until onions are tender and the mixture thickens - this can take a good hour and half. Stir often. When water-bath canning, leave 1/4' head-space. Process pints and half pints for 15 mins. in water-bath (plus, 10 mins for altitude. *or according to regulations in your area.) *always wear gloves when handling and chopping hot peppers. Yield: approx 7 half-pints Recipes for Spicy Mustard Relishes By: Margie Slentz and Diane Baker Photos by: Diane Baker for Canning and Cooking at Home Great Recipe from Stan ( The Texas Chef ) - I made this recipe today!! AWESOME and RAVE REVIEWS over here!!! Make sure to stop by his page! Diane TEXAS RED CHILI ..."The recipe that I am including here is for what is normally called “Texas Red” and yes I do add pork. Some will say that is not true Texas red and they may be right, but I was raised on a real working Texas cattle ranch in the heart of Texas and we put pork in our chili. The point that I am trying to make, is there are literally thousands of recipes for chili and I don’t really believe that any one is necessarily better than the other. No matter how you make it...Chili is good... So with all of that being said …..Let’s make some chili..." Stan TEXAS RED CHILI 1 POUND GROUND BEEF 1 POUND GROUND PORK 1 POUND DICED STEW MEAT 1 LARGE DIED BELL PEPPER 1 LARGE DICED YELLOW ONION 1 8 OZ.CAN TOMATO SAUCE 1 8 OZ. CAN DICED TOMATOES 1 TABLESPOON TOMATO PASTE ¼ CUPS CHILI POWDER ¼ CUPS GROUND CUMIN ¼ CUPS GRANULATED GARLIC 1 TABLESPOON PAPRIKA 1 TABLESPOON ANCHO CHILI POWDER 2 JALAPENO MINCED FINE 3 CUPS WATER 1 CUP BEEF BROTH 1 ½ CUP FLOUR OR MASA CORN FLOUR IN A LARGE POT PLACE GROUND BEEF, GROUND SAUSAGE AND STEW MEAT AND BROWN. ADD FLOUR AND STIR COMPLETELY. ADD ALL OTHER INGREDIENTS AND SIR TO COMBINE REDUCE HEAT AND SIMMER UNCOVERED FOR ABOUT 1 ½ HOURS STIRRING OCCASIONALLY. IF MIXTURE BECOMES TOO THICK ADD MORE BEEF BROTH ADJUST SEASONINGS AND SALT AND PEPPER TO TASTE The only difference I did - I browned all the meat, sprinkled with flour and then added everything to my SlowCooker - on high for 5 hours Recipe by: The Texas Chef Photo by: Diane Baker for Canning and Cooking at Home Canned Fall Fiesta *(end of summer garden pickles) 1 pound zucchini, 1/4"slices 1 pound green beans, trim ends 1/2 pound carrots, 1/4"slices 1/2 pound peeled pearl onions 2 large sweet green peppers, cut into 1/2"strips 1 large sweet red pepper, cut into 1/2"strips 1 cup brown sugar 1 cup granulated sugar 2 Tbs dry mustard 2 Tbs mustard seed 1 1/2 Tbs salt 1 tsp cinnamon 1 tsp ginger 3 cups cider vinegar Mix vegetables, set aside. Combine all spices in a large stock pot and bring to a boil. Add vegetables. Return to a boil, reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot sterilized jars. Remove air bubbles, leave 1/4-inch head-space. Process 15 mins in a boiling water canner (or according to canning standards for your area) Recipe Adapted from: Ball Blue Book of Canning Photos by: Diane Baker for Canning and Cooking at Home |