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
Slow Cooker Spiced Apple Butter - for Canning
I love making this in the slow-cooker!!! and if you don't want to water-bath can, you can refrigerate the butter for 2-3 months, or freeze for up to a year. One of my most popular recipes and people love it. I use this fruit butter to top warm oatmeal and homemade ice cream, top off cakes and cobblers, blend into baked goods - like my Apple Galette dessert. A lot of folks comment that they love this so much, they eat it directly from the jar with a spoon. Any way you spoon it - this stuff is GOOD! ~Enjoy! Diane
Yield: About 6 half-pints or 3 pint jars.
6 pounds apples, cored and peeled, cut into quarters **
2 cups apple cider
4 cups water
1 cup sugar (you can use 1/2 white 1/2 brown sugar if preferred)
1/2 cup honey
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon vanilla bean paste or extract, optional
2 star anise
2 cinnamon sticks
**A word about Apples: keep in mind - the sweetness or tartness of the apples you choose, will flavor the finished product significantly. (see below)
Spiced "Sweet" Apple Butter
I prefer using "sweeter" apples such as Braeburn, Red Delicious, and Honeycrisp with Gala and Fuji. being the sweetest apples and my most requested combination.
Spiced "Tart" Apple Butter.
Use Granny Smiths and Cripps Pinks for a tart finish to your product.
Start on the stove top: Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of water and bring to a boil over high heat (Add in the cinnamon sticks and star anise, these will be removed after boiling) Keep mixture at a medium-high boil, stirring occasionally, until the apples are completely broken down and the apples are soft, 30 to 40 minutes.
Into the slow cooker: Carefully remove the cinnamon sticks and star anise with a slotted spoon. Pour the softened apple mixture from your pot into a 6-quart slow cooker, and stir in the sugar and spices. Puree with immersion blender. Cook on the "Low" setting with the lid propped up or set askew to allow the liquid to evaporate for 9 to 12 hours, stirring occasionally, until mixture is thick and dark.(Keep in mind different slow cookers cook at different temperatures.)
My motto is - "You know your apple butter is ready when you can stand a large spoon up in it without the spoon falling over - otherwise, you just have applesauce."
Onto canning: Place the slow cooker on high for 10-15 minutes, ladle hot apple butter into sterilized, hot canning jars, leaving 1/2-inch head-space. Apply a new lid and tighten down with band, process for 10 minutes in a boiling water-bath canner (or according to your altitude) Carefully remove the jars from the canner to a draft free spot (I place mine on a towel lined cookie sheet on my counter top) and do not disturb for 12 hours. After 2-3 hours, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed. After 24 hours, remove bands, wash jars, label and store in pantry for up to 1 year.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Grilled Bacon Wrapped Stuffed Poblano Peppers
1 tablespoon olive oil, extra light
1 lb. ground Italian sausage
6 -8 poblano peppers
2 (8 ounce) packages cream cheese, room temperature
1/4 cup parmesan cheese, grated
1/4 cup sour cream
8-10 slices bacon
In a large skillet, brown the sausage, breaking it up as it cooks, about 7 minutes. Drain on a paper towel.
Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with skewer by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
Preheat grill to medium. Brush grates with extra light olive oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30-45 minutes.
Recipe Adapted from: Vicki Kaye
Photos by: Diane Baker for Canning and Cooking at Home
What can I say, I love my spaghetti. It's even better with a nice meatball. I love mixing the veal and pork as it give it a nice flavor. I sometimes blend: pork, veal and ground beef (depends on what I have on hand) I also like baking them instead of pan frying in oil. Baking give them a nice little 'crusty' coating on the outside and tender on the inside. Enjoy! Diane
Italian Meatballs with Spaghetti
2 slices white sandwich bread, stale
1/3 cup cold milk
3/4 pound ground pork
1/2 pound ground veal
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Pepper to taste
3/4 pound of cooked pasta, your choice.
Pulse bread into crumbs in a food processor. In a small bowl toss the bread crumbs with milk mix with fork a bit.
In a large bowl, combine the bread crumbs, pork, veal, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 12 slightly larger than golf ball-sized balls.
Refrigerate for at least 4 hours or up to 24 hours.
Cover a cookie sheet with foil, lay out meatballs on foil and bake at 375 for approx 25-30 mins (turning halfway thru cook time) When done - add to sauce or serve on the side.
Prepare your choice of pasta.
Diane's Texas SuperSweet 100 Tomato Sauce
2 1/2 Pounds Super Sweet 100 Tomatoes
1 6 oz can tomato paste
1 Large onion, chopped
2 Tbs dried oregano
3 Tbs Fresh Basil
1 Tbs minced garlic
2 Bay Leaves
Salt to taste
1/2 Cup Lemon Juice
Pulse tomatoes in Cuisenart, I do not peel tomatoes. they are so small and sweet, I don't mind some seeds either... Transfer to large saucepan, add remaining ingredients and bring to medium heat, then lower to simmer, low for 1 hour, stirring occasionally. Remove Bay leaves when done. Store in fridge until ready to use (cannot be water bath canned unless you add at least 1/2 Cup lemon juice, it does not alter the taste.) Can be used for pizza sauce, pasta sauce, sub topping and any dish that needs a great tomato topping!
*Note: If you like adding other veggies to your sauce, chop and add along with everything in sauce pan - this will also probably push the final product to over a complete quart - I did not add any extra veggies.
*Add a bit more tomato paste to thicken sauce or add a slurry of cornstarch and water (I didn't need to do this)
*Stores in refrigerator 1-2 weeks
Meatball Recipe: adapted from FoodNetwork
Sauce Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Apple Cinnamon Cake Loaf
1/3 Cup Brown Sugar
1 tsp ground cinnamon
2/3 Cup White Sugar
1/2 Cup butter, softened
1 1/2 tsp vanilla extract
1 1/2 Cups all-purpose flour
1 3/4 tsp baking powder
1/2 Cup Milk
1 apple, peeled and chopped
Makes one 9x5 loaf.
Preheat Oven to 350.
Grease and flour loaf pan. Mix brown sugar and cinnamon together in a bowl. set aside. Beat white sugar, and butter together in a bowl using mixer until smooth and creamy. Beat in the eggs - one at a time until incorporated, add vanilla extract.
Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into loaf pan and top with half the apples and half the cinnamon/brown sugar mixture. Pour remaining batter into pan and top with remaining apples and brown sugar minture. Lightly pat apples in & swirl brown sugar through apples using a finger or spoon. Bake 30-40 mins until toothpick comes out clean in center.
Recipe Adapted from: KeyIngredient Photo by: Diane Baker for Canning and Cooking at Home