Chicken Poblano Chowder
*for Canning 

Ingredients: 
5 carrots, peeled and diced
2 medium onions, diced
2 Tablespoons dried minced garlic
3-4 poblano peppers, chopped and seeds removed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1 teaspoon olive oil, omit if preferred 
3 Quarts chicken broth
3 Cups boneless skinless chicken breast, diced
1 pint whole kernel corn

**SEE DIRECTIONS AT BOTTOM***
To Thicken and make into a Chowder when opening to HEAT & EAT: 
*chowder roux quantites for one QUART ((be aware that you can thicken
your soup to your liking when opening to heat. Some people prefer Cornstarch and water to thicken and then add in Cream.  Some have eaten the soup without thickening or adding cream. 
4 Tablespoons butter
4 Tablespoons all-purpose flour
1/4 teaspoon hot pepper sauce, or to taste
1/2 Cup heavy whipping cream

Yield: Approx 3-4 Quarts 

Directions:
In a large soup pot over medium heat:

• saute carrots, onions, peppers, corn and seasonings in oil, about 2 minutes.
• Add broth; bring soup up to a boil.
• Stir in chicken; lower soup to medium and prepare your pressure canner and jars for processing. 
• Fill each jar half full with solids and top off to 1" headspace with broth. 
• Wipe rims and place new lid and band on "finger tip tight" 
• Process Quarts in a Pressure Canner for your altitude for 85 minutes.  If you omit the corn then can Quarts for 75 minutes. 

TO SERVE: 

• Open Quart of soup into pot on stove and bring to a boil, lower and simmer while preparing "creamy chowder" portion of soup. 
• In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is nutty smelling and golden. 
• Warm the heavy whipping cream and add into the butter:flour mixture. 
• Whisking constantly until starting to thicken. Pour the creamy mixture from the skillet into your soup heating on the stove, stirring to blend.

Recipe by: Margie Slentz modified for Pressure Canning by Diane Baker 
From Goosberry Patch, The Christmas Table Cookbook

    Well, if you had apples I hope you made my Apple Pie Filling?!  If you made that, then you can make THIS!  Fresh Warm Homemade Apple Pie - there is nothing more comforting! Its actually pretty each to roll out a homemade crust.  Enjoy! Diane 

Homemade Pie Crust

Ingredients: 
2 cups all-purpose flour
1/4 teaspoon salt 
pinch of sugar if you want a slightly sweet crust
2/3 cup cold butter (10 Tbs plus 2 tsp) 
1 egg yolk 
4 to 5 tablespoons cold water (more if too dry) 

Filling: 
1 Quart Apple Pie Filling 
1 Pint Apple Pie Filling 

Directions:
In a Cuisinart: Combine flour and salt, pulse for 2 seconds; cut butter up with a knife into small chunks and add to food processor. Pulse until mixture resembles coarse crumbs. Drop in egg yolk and enough water until flour is moistened, dough when pulsed should start to roll up into a ball on one side. Do not over mix; dough should be incorporated (not dry) and not sticky.  Take dough out of food processor bowl and lay onto a lightly floured surface.  Divide dough in half.  Shape each half into ball. Flatten slightly and wrap each half of dough in plastic food wrap, you will need both halves to make this pie, place in refrigerator for one hour (you want butter in dough to chill again after being "worked" so that your pie crust is flakier when baked.) 

For this double crust pie, roll out one half of dough on lightly floured surface into 12-inch circle. Fold into quarters (or roll onto rolling pin and carry over to pie plate)  Place dough into 9-inch pie pan sprayed with non-stick spray; unfold dough, pressing firmly but, gently against bottom and sides.  Do the same with the second ball of chilled dough (making the top.) 

Once filled (apples can be slightly mounded into center as it will cook down in oven). Brush the bottom crusts edge lightly with water using a pastry brush - this aides in both crusts adhering to each other.  Top filled pie with top crust. Trim both crusts together to 1/2 inch from edge of pan. Crimp both crusts under or flute edges to seal in filling.  Remember to cut slits on top of top crust to let steam escape during cooking (I also place my pies on a baking sheet while baking to catch any drips.)  Use any leftover dough (from trimming crusts) to re-roll and cut into shapes if you want to decorate the top of your pie (I did autumn leaves) Brush top crust with egg wash (whisk one egg in a cup or bowl) and sprinkle with sugar.  
Bake Pie at 375 for 40 minutes (or until top is golden brown.)

Kitchen Tip: Use a pie sheild the last 20 mins of bake time if the edges are browning too quickly.  Letting the pie cool before serving will help the filling firm up a bit...



Pie Crust Recipe & Photos by: Diane Baker for Canning and Cooking at Home

     The best tasting Bean Dip and you can adjust the spice level to your liking.  This is a great use for my canned Spiced Pinto Beans.  Having shelf stable canned beans in your pantry opens up versatility in your cooking and recipes.  Canned Pintos can be made into refried beans, bean dip or added to soups and stews.  Canned Garbanzos can be made into hummus and the liquid used as a vegan thickener (aqua faba) or simply eaten with rice, soups and stews as well... Here's my version of Hommade Bean Dip. 

Homemade Bean Dip

1 pint Canned Spiced Pinto Beans (if you don't use my recipe then you'll need to add the spices I use in my canned pintos to your bean dip.) 
1 tsp Hot Sauce 
Dash Salt 
Dash Ground Pepper 

    Place beans in a bowl and either mash beans with a fork or use an immersion blender to break down the beans.  Add in the hot sauce and taste for any needed salt & pepper.   For an extra kick add a tablespoon of finely diced jalapeno and spread crumbled cotijas cheese over the top of the dip before serving.  Serve warm or room temperature with your choice of chips, crackers, bread,cheese slices, or veggies. 

     This easy one pan dish is perfect for busy nights.  All the flavors work together and we like this served over either steamed rice or cooked penne pasta.  Hope you enjoy this dish. Diane 

Unstuffed Zucchini Boats 
*an easy one pan meal 

Ingredients: 

• 1 pound ground beef (I use a mix of 93% and 80% together) 
• 2 medium sized zucchini, washed & cut in half, then cut in 1/4" slices
• 1 large green bell pepper, washed & chopped
• 1 medium onion, diced 
• 3 cloves garlic, minced 
• 24 ounce jar of pasta sauce (your choice) I use 1 Quart of my own Roasted Spaghetti Sauce 
• 1 teaspoon garlic powder 
• 2 teaspoons italian seasoning
• 1/2 teaspoon ground black pepper
• Salt to taste 

Directions: 

     Place 1 tablespoon each of butter and olive oil into a large pan. Brown ground beef or turkey in a large pan along with the onion and bell pepper.  Drain off any excess grease if needed.  Add in garlic and other seasonings. Stir well to prevent garlic from scorching.  Add in zucchini and stir.  Cover pan with lid and cook over medium heat for 15 minutes, stirring occasionally until the zucchini is starting to cook through.  Remove lid and add in spaghetti sauce. Cover and cook a final 5 minutes.  Serve topped with grated or shaved parmesean cheese. I serve this over either cooked steamed rice or cooked penne pasta.