photo by: Diane Baker for Canning and Cooking at Home
The great Canning folks over at:
Ball (Fresh Preserving Store, click to go to their site) have teamed up with Canning and Cooking at Home to bring you an exciting
Spring Give Away for 2015
Here at Canning and Cooking at Home, we are excited to share the history of this brand with everyone.
The Heritage Collection is a Limited Edition and the Purple Mason Jars are the last in the series.
Originally introduced between 1913 and 1915 these jars were discontinued in the years after World War I. Bringing back these American made jars, evokes the hard work and passion that the American spirit holds.
The Canning and Cooking at Home kitchens have already been processing with these beautiful jars which are both usable and collectible!
They are my personal favorite in the Heritage Series.
Proud to be able to team up with Ball and offer these Jars to you!
(Give Away - open to Contiguous US Residents only)
One Winner will be drawn at random by RaffleCopter and notified by email.
Winner has 48 hours to respond with proper mailing address or a new Winner will be picked.
If you have access to fresh leeks, why not try making some leek and potato soup? Leeks are (at least to me) like scallions on steroids. The super version of an onion with a more subtle taste. Paired with the richness of a potato, it lends to a fantastic soup. The addition of thyme to this soup really enhances the overall taste.
Leek & Potato Soup
2 pounds fresh leeks, well cleaned and trimmed *using white/stem parts only
4 cups peeled, sliced russet potatoes, (or 1 quart home-canned plus the water from jar)
4 cups vegetable or chicken broth (or 1 quart homemade stock or broth)
1 cup water **if using fresh, uncooked potatoes
1 cup milk
2-3 Tbs Tapioca Flour (to thicken)
3 Tbs butter
Thyme, Salt & Pepper to taste.
Melt butter in large soup pot and add well cleaned sliced leeks, trimmed free of branched out, leaf tops. (Use only the white part - stem of leek *I do cut a small amount up into the light green.) Saute until wilted, about 5 minutes. Place potatoes in pot with leeks and stir in all broth/stock. Bring to a medium boil for 15 mins (**longer if starting with uncooked potatoes, also add an extra cup of water if starting with uncooked potatoes, cook potatoes until fork tender) Homemade canned potatoes are already cooked thus, not needing a longer overall cook-time. In a separate cup add milk and tapioca flour, whisk well until tapioca is fully incorporated into milk. Pour the milk mixture into soup pot. Add thyme, salt and pepper to taste. Lower heat to simmer and cook a final 10 minutes. Serve Hot.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Sometimes I just want something simple that tastes decadent and flavorful. This dish is quick to prepare and easily updated to suit your needs. Don't want it too spicy then cut back on the spice or leave out... Feel free to toss in cooked chicken or shrimp too... As a note, I can usually find Lo Mein egg noodles in the Asian section of my supermarket but, you can substitute a pasta of your choice if need be. This dish is great for a Summer party too. Just remember those with nut allergies need to be warned about the peanut butter being used and you are good to go. Enjoy! Diane
Spicy Peanut Noodle Salad
1 10oz package, Lo Mein Egg Noodles
2/3 Cup Water
1/3 Cup Peanut Butter
1/4 Cup Soy Sauce
1/4 Cup Rice Vinegar
3 Tbs Brown Sugar
1/4 Cup Vegetable or Peanut Oil
2 Tbs Toasted Sesame Seeds, plus more for topping*
2-3 tsp Sriracha Sauce
1 tsp Sesame Oil
1/4 tsp ginger, paste (or a grated bit of fresh, to taste)
1/2 tsp minced garlic (or one small clove, minced)
cucumber slices, finely sliced or cubed for topping*
Cilantro, for topping* optional
Cook noodles, according to package. Drain well and set in large bowl. I suggest you have the sauce ready before the noodles are done cooking.
In a Cuisenart or blender, combine everything except for toppings and noodles. Process until smooth. Pour the blended peanut sesame mixture over the noodles and toss to coat.
The mixture will be runny but, once in the fridge, the sauce sets up. Cover and refrigerate for at least three hours. It's best when served cold and the sauce is thick. Toss noodles prior to serving. Top with fresh cucumber slices, cilantro and sesame seeds. Serves 4-6.
Recipe Notes: Remember, this dish is best served cold. If the sauce is just a bit too thick for your liking, add 1-2 teaspoons of cold milk and mix well to loosen up sauce a bit.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Strawberry Vanilla Jam
1 quart strawberries ( 4 cups of chopped berries)
3/4 Cup of honey
1 Cup of Sugar (you can use 2 Cups sugar and leave the honey out)
2 vanilla beans, split and scraped (or add 2 tsp vanilla bean paste before jarring)
1 lemon, zested and juiced
Commercial Pectin (*I used 4Tbs Pamona Commercial Pectin Powder)
Wash, hull and chop berries. Toss them with the 1 cup of sugar and the split vanilla beans and place in a large jar or bowl.
Allow the berries to macerate for at least 1-2 hours (cover with saran and placed in fridge).
When you're ready to make the jam, prepare two to three pint jars.
Pour macerated strawberries and vanilla beans into a large pot and add the honey.
Add commercial pectin of your choice. *follow your pectins instructions on when to add to jam mixture.
Bring to a boil and cook until the jam reaches 220 degrees, stirring often and regularly.
Add the lemon zest and juice in the final 5 minutes of cooking and remove the vanilla beans.
Once the jam has reached 220 degrees, remove the pan from the heat.
Pour jam into your prepared jars.
Wipe rims, apply lids and rings and process in your canner for 10 minutes. (or according to your altitude)
When time is up, remove jars from canner and let them cool on a towel-lined counter top.
When jars are cool enough to handle, remove rings and check seals.
If any jars are not sealed, store them in the fridge and use them first.
Store washed, sealed jars in a cool, dark place.
(In this recipe - I added my pectin (Pamona) before the final rolling boil.)
Pinterest Pin: https://www.pinterest.com/pin/68727975039/
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Creamed Cabbage Soup
1 32 oz, chicken broth
2 celery ribs, chopped
1 medium head cabbage (3 pounds) , shredded
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 cup whole milk
2 cups cubed fully cooked ham *or corned beef
1/2 teaspoon dried thyme
Minced fresh parsley
In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham or corned beef and thyme and heat through. Garnish with parsley.
Yields 8-10 servings.
Recipe by: Country Woman, 1994
Photos by: Diane Baker for Canning and Cooking at Home