JD's Homemade Dipping Sauce/Ketchup
Ingredients: 2 pounds small Roma tomatoes 1/2 cup honey 1/2 cup vinegar 1 bulb roasted garlic 1 Tablespoon onion powder 1 Tablespoon garlic powder 1 teaspoon Sriracha 1 teaspoon sea salt 1/2 teaspoon cinnamon 1/2 teaspoon citric acid Directions: Blanch tomatoes to remove skins if preferred, split tomatoes in half and heat, in large saucepan, over medium high heat about 8 minutes. Puree with immersion blender. Add remaining ingredients, reduce heat to medium, continue cooking, stirring frequently, until well blended *blend again with immersion blender if needed. Reduce heat to low and continue cooking until desired consistency is reached. Total cooking time was approximately 90 minutes (this will depend mostly on how watery your tomatoes are ~ using Romas (or any paste tomato) is a better choice for this reason as they are more 'meaty' and less 'watery.' Ladle into jars or bottles and store in refrigerator. Makes Approx 2-3 Cups Recipe & Photo by: *guest post by JD Provence for Canning and Cooking at Home
0 Comments
Honey Cashew Chicken Ingredients 1 lbs skinless, boneless chicken breast, cut into 1-inch cubes 2 tablespoons cornstarch 1/2 tsp salt 1/2 tsp ground black pepper 1/2 Tbs sesame oil 1 Tbs canola oil 2 garlic cloves, minced 3 scallions, finely chopped 1 red bell pepper, sliced thin 1 cups vegetables, your choice, sliced thin (I used sugar snap peas & yellow bell pepper) 1 cup fresh spinach 1/2 cup dry-roasted cashews, unsalted 1 Tbs rice vinegar 3 Tbs honey 2 Tbs soy sauce 1 Tbs Sriracha or Red Hot Chili Oil Steamed rice or Lo Mein Noodles *to serve over Directions: Combine chicken with cornstarch, salt, pepper in a bowl; toss to coat. Sprinkle sesame oil over top of mixture. Set aside. Heat a large skillet over medium-high heat. Add canola oil. Add chicken mixture, and saute for 4 minutes or until lightly browned. Increase heat to high, and add vegetables. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews. Combine rice vinegar and remaining ingredients (honey, soy & Sriracha) in a small bowl; stir with a whisk. Add mixture to chicken mixture; toss to coat. Serve with cooked rice or lo mein noodles. Serves 4. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Homemade Tomato Soup
*for Canning Ingredients: 1 medium onion, diced 1/2 tsp cooking oil, to quickly sweat onions in 1 32 ounces of pureed tomatoes, I used from my garden 2 14.5-ounce cans diced or stewed tomatoes, I used my home canned tomatoes 1 46-ounce bottle V8 juice, I used "Original" 3 to 6 tablespoons sugar , I added in 2 Tbs white & 2 Tbs brown sugar 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes (if canning, I use Organic Better Then Bullion Chicken Base) Canning salt or Sea salt Freshly ground black pepper 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley 1/4 tsp per pint jar citric acid or bottled lemon juice, *see note below if canning (makes Approx. 7 Pints) Cream of Tomato Soup/Serving: if you want to serve cream of tomato soup, add 1/4 cup of cream to each pint you are heating, add in a pinch of each: sea salt, ground pepper and baking soda (the baking soda reduces the acidity aftertaste) ..."Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products..." nchfp Directions: PREPARE: Pressure Canner. Clean and Heat jars in simmering water until ready for use. Do not boil. COOK: Onion in large stock pot until translucent, add in tomatoes and V-8. Bring to a boil over medium-high heat, Reduce heat and simmer 10 minutes. Season with sugar, chicken base, spices, salt and pepper, an let simmer 5 mins more - puree with an immersion blender until smooth, taste for any spice adjustments. Add Citric Acid or bottled lemon juice to each jar before filling and processing. (see *note below) LADLE: liquid into each jar, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS: (Pressure Canner): filled jars in a weighted pressure canner (vented for 10 mins) at 10 pounds pressure 20 minutes pint and quarts; adjusting for altitude and canner used. REMOVE: jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean, label and store. *NOTE: Add Citric Acid before processing or bottled lemon juice! See excerpt from NCHFP and USDA: ..."The USDA and University-based researchers have determined that to ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5-percent-acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes..." from NCHFP Do not add any creams or dairy or any extra onions or vegetables other then those in recipe OR if you do - do not can. Eat or Freeze. Recipe Adapted from: Ree Drummond (FoodNetwork) "Best Tomato Soup Ever" Photos by: Diane Baker for Canning and Cooking at Home One of my favorites recipes to make with leftover grilled salmon or fresh cooked cod. I was at the store the other day and they had a sale on some nice looking cod. Granted it wasn't the fresh cod that I get from my fish monger but, works wonderfully in this fish cake recipe. If you like fish sandwiches, I suggest you try this as well. The type and amount of mashed potatoes used is up to you. Pick a fish, pick your potatoes and pick a sauce - make some - you won't be sorry! ~Enjoy! Diane
Homemade Fish Cakes {or Fish Sandwich} *can be made with cooked/flaked salmon or cod Ingredients & Directions: Combine about 12 oz of cooked flaked fish (I used cod this time but, just as great with salmon) and 3 medium potatoes (I used Yukon golds) that have been cooked and mashed in a large bowl with: 6 scallions, finely chopped 1/2 cup fresh dill, finely chopped 1 Tbs cornstarch 1 heaped Tbs capers, chopped, *optional Grated zest of 1 lemon 1 Tbs lemon juice *more if preferred 2 egg, lightly beaten Salt and freshly ground black pepper Pour about 3 Tbs of plain flour onto a plate. Drop about 1/4 cup of the fishcake batter into the flour and press it lightly to form a round pattie. Use two tablespoons (of floured hands) to flip and dust it until lightly coated on both sides, I keep my patties about 3/4" in thickness. Shake of excess flour and place fishcake onto a wax paper lined tray/plate. Repeat until all mix is used up. NOTE**At this point, the fishcakes can be frozen for future use if desired. or chill for at least one hour in refrigerator before cooking. To cook, heat about 2 Tbs canola oil in a large heavy non-stick frying pan and fry several fish cakes at a time over medium heat, about 5 mins on each side flipping midway until golden brown. If cooking from frozen, don't bother defrosting, just fry straight from the freezer for about 10 mins each side. I let my hot fishcakes set on paper towel to drain off some of the oil before plating and serving. Serve with a lemon wedge, extra dill and tartar sauce or salsa. Another option is to make yourself a Filet-O-Fish Sandwich by placing onto a warmed bun with your favorite sauce (SO MUCH BETTER - HOMEMADE!) ~Enjoy! Diane My Farmer's Market Vegetable Soup this year is based around the 'Basil, Garlic and Oregano' flavors in an organic chicken broth/tomato hot liquid. This is somewhat similar to the Ball 'Vegetable Soup' recipe with some adjustments to suit my families tastes. I was happy all the vegetables came from my local Farmers Market in this soup (except for the Lima beans.) Warming this up on a cold Winters day after shoveling or being out in the snow/cold will be such a treat! If you want to can this soup - it does need Pressure Canned.
~Enjoy! Diane Farmer's Market Vegetable Soup *Pressure Canned for shelf stability Ingredients: 8 cups tomatoes, chopped, peeled & cored 4 cups potatoes, cubed & peeled 5 cups carrots, 3/4-inch sliced 4 cups lima beans, cooked 3 cups uncooked corn kernels 2 cups green peas, cooked 2 cups onions, chopped 1-2 tsp minced garlic 6 cups chicken broth (I use organic home canned broth) 1 tsp canning salt 1-2 tsp ground pepper 2-3 Tbs fresh basil, chopped 1-2 tsp dried oregano 1-2 tsp dried parsley 2 Tbs tomato paste concentrate 2 Tbs bottled or fresh lemon juice, for flavor only 6 Quart or 12 Pints glass preserving jars with lids and bands DIRECTIONS: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. COMBINE all vegetables in a very large stainless steel stock pot. Add broth. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices, salt and pepper, an let simmer 5 mins more - taste for any spice adjustments. Using a slotted large spoon, ladle hot vegetable SOLIDS into hot jars (to half full) with a non-slotted spoon, ladle liquid into each jar over solids, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a weighted Pressure Canner (vented for 10 mins) at 10 pounds pressure 60 minutes for pints and 85 minutes for quarts, adjusting for altitude and canner type. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. Recipe Note: Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off you jars - I usually keep a good 2 Cups. My soup timing is extended for the added corn in quarts at 85 and nchfp soup timing for pints (which covers corn at pint timing of 55) Recipe Adapted from: Ball's Vegetable Soup & NCHFP Soup Guidelines Photos by: Diane Baker for Canning and Cooking at Home |