This recipe is a great use for an overload of garden cabbage. You can also use bagged coleslaw mix from the grocery store. This is an easy recipe and tastes great straight from the jar or drained and served with mayo added. Enjoy! Diane
Coleslaw *for Canning
Yield: 8 Pints
Directions: Combine vegetables in a large bowl, sprinkle salt over vegetables, cover and let sit an hour stirring once or twice as it sits. In a large stock pot, combine brine ingredients, bring to a boil and stir until sugar is dissolved. Once sugar is dissolved, set brine aside to let cool. Drain vegetables of any water and pack vegetables into sterile pint jars, leaving 3/4-inch headspace. Add pickling brine, to 1/2-inch headspace. Add pickle crisp to each pint jar. Process in either a boiling water-bath canner or steam canner for 20 minutes, adjusting time for your altitude. Waiting 2-4 weeks before tasting let's the flavors develop. Refrigerate after opening.
1) You can eat the coleslaw directly from the jar as is.
2) Drain and rinse the coleslaw and serve.
3) Drain and rinse the coleslaw and mix in mayonnaise and serve.
1) Add red pepper flakes to each jar for some extra spice
2) Replace the red bell pepper with a large poblano, large anaheim or 3 jalapeno peppers.
Roasted Tomato & Chile Salsa
2 pounds Roma tomatoes
1 medium onion
2 Anaheim peppers* you can use 2 jalapenos
1 teaspoon salt
1/4 Cup Cilantro, finely chopped
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 Cup fresh lime juice (about 6 limes)
Yield: approx. 6 half-pints
Preheat oven to 450F.
**photo note: I oven roasted some red bell peppers I had on hand - its a great way to prep those for later use too - if you ever see red bells on sale - buy them and roast them!! they are great in so many dishes! I cut and pack my finished red pepper strips into a half pint canning jar and top off with olive oil and store in fridge.
Recipe Adapted from: Ball's All New Book of Canning
Would you like to can up something new? An item that can be quickly made into a meal in minutes! This recipe is brought to you by JD Provence. He followed the NCHFP Guidelines to ensure safety pertaining to this recipe. Remember that you cannot add any "binders" to your patties when canning (such as bread or eggs.) I can't wait to can some of these up and have on hand for busy nights where dinner needs done - fast!
5 pounds lean ground beef
4 medium onions, 2 minced, 2 sliced
1 Tablespoon garlic powder
1 Tablespoon sea salt
2 quarts beef broth
9 Wide Mouth Canning Jars
Yield: 9 wide mouth pints
(27 patties with 3 in each jar)
NOTE: To prepare for meal, make a roux or use cornstarch to thicken juice from jar, creating a "gravy". Add salt and pepper to taste.
Recipe & Photos Shared by: JD Provence for Canning and Cooking at Home
NCHFP Link for Canning Timing and Recipe Safety
Processing a lot of tomatoes this Summer? Why not take a few extra steps and treat yourself to an overlooked by-product of tomatoes! When you blanch or roast your tomatoes for your various canning or cooking projects - make sure to give your tomatoes a good wash in a white vinegar & water bath...that removes any debris and dirty bits from the skins, once tomatoes are then blanched or roasted and you have the skins - save them! I place mine in a large Ziplock bag as I go along and keep in the refrigerator. I then lay the skins out flat on my dehydrator trays and dry until crisp. We do not have much (if any) humidity here so this takes me about 3-4 hours on the highest heat setting. IF you don't have a dehydrator - place skins in a single layer, flat on parchment paper on a baking sheet and dehydrate in your oven at 200F for about 2-3 hours.
Once the skins are crisp and dry, place them in the bowl of a food processor and whirl until you get your tomato flakes as small as the processor will let you...IF at this time you think your flakes feel "damp" - place back in the oven on parchment paper for 60 minutes at the 200F until your flakes are completely dry. Once dried, let the flakes cool and place in an airtight container for use as flakes. IF you want to go one step further and get tomato powder - take the flakes and fill a spice grinder with them and process into a finer powder. I process mine into half flakes, half powder...
We've been tweaking the base NCHFP spaghetti sauce without meat recipe over the years - tweaking by way of spices!! We also prefer to omit mushrooms and green peppers from the original recipe. This year we decided to try roasting the tomatoes instead of blanching them to remove skins. Thanks to my friend Mary Marshall for pointing out what a time-saver roasting tomatoes for sauce is!!!! Our recipe must be pressure canned. Enjoy! Diane
Baker Roasted Spaghetti Sauce
Yield: About 5 Quarts
25-30 pounds Roma Tomatoes
1/4 Cup White Vinegar *divided
1 teaspoon Vegetable Oil
1 Cup Chopped Onion
1 1/2 teaspoons dried minced Garlic
4 1/2 teaspoons Pink Salt
2 Tablespoons dried Oregano
2 Tablespoons dried Parsley
1 Tablespoon Italian Seasoning
1/4 Cup Brown Sugar
1/4 Cup Soy Sauce *can omit if canning
Preheat Oven to 425F.
Save your skins to Dehydrate Skins into Tomato Flake or Tomato Powder
Save your 'reserved' liquid from roaster to turn into Spicy Tomato Juice.