Thursday, October 22, 2015

Saving the Season

We had a frost this past weekend. October 17. Killing Frost. We did not have a frost before that. I was under the weather so I was not able to think about bringing in the last of the basil, tomatoes and pole beans. The carrots and kale and celery are still fine and we eat some from the garden almost daily.



I have the back foyer filled with lots of good food to put up. These were picked up from various farms.  Cabbages to be made into Cole slaw to be canned, and some stuffed cabbage rolls too. Pumpkins will be cut into cubes and canned in wide mouth quart jars, then in in the future to become pumpkin muffins, cookies and pancakes. Tomatoes, once ripened will be cut up with equal amounts of celery, then canned in quart jars for a soup base. Oh and the butternut squash, my favorite squash. I shall give some away the store the rest in my root cellar. My favorite box, 22 lbs of Bosc pears made into several kinds of canned fruit treats. Then there are the apples. The last of the apples from my tree. They have been peeled, cut and is now simmering with sugar and spices to make apple butter for Christmas gifts.


What's in your foyer?

Thursday, May 7, 2015

BBQ Pulled "Chicken" Sandwich






BBQ Pulled "Chicken" Sandwich                 makes enough filling for 8-10 sandwiches

8-10 rolls
2 c. creamy coleslaw

Poaching liquid:
1 Tbsp salt
2 tsp. smoked paprika
1 tsp. garlic powder
2 tsp. brown sugar
1 tsp. mustard powder
1/4 tsp. ground white pepper
4 c. water
1 pound tender sulfur shelf fronds

1. Mix all of the spices together and add to the water in a large pot. Bring to a boil and add the sulphur shelf fronds to poach for 20 minutes. Allow the poaching liquid to cool, leaving the mushroom fronds in the water. This can be refrigerated at this point, or shredded immediately.
2. Using a fork or knife edge, follow the natural ridges of the mushroom fronds and shred the mushroom into a large bowl.

BBQ sauce:
1 c. water
1/2 c. cider vinegar
1/4 c. spicy brown mustard (or 2 Tbsp garlic mustard-mustard)
4 Tbsp ketchup
4 Tbsp brown sugar
1 Tbsp minced onion
3 cloves of garlic, smashed
1 tsp. smoked paprika
1 tsp. salt
1/4 tsp ground white pepper
pinch of cayenne

1.Whisk all of the ingredients for the sauce together in a medium saucepan. Simmer over low-medium heat for 10 minutes, stirring often. Taste and adjust the seasonings. The sauce should be reduced and slightly thick. Puree the BBQ sauce in a blender.
2. Pour about half of the sauce over the shredded mushroom and toss to coat.
3. Serve the shredded and sauced "chicken" on a roll, topped with more sauce and coleslaw.

Sunday, April 26, 2015

Garlic Mustard




Garlic mustard, Alliaria petiolata, is a non-native plant in Minnesota, brought to the United States in the mid-1800’s by Europeans for use as a culinary herb. Since it has no native enemies, it is able to outcompete native plant species for sun, soil, space, and water, making it an invasive plant. It is is not a weed to take lightly; if you have it, control is imperative. The only possible positive of this invasion is that garlic mustard is edible. As the name says, it is a plant in the mustard family with a slight garlic taste.




Garlic mustard is a wild edible, and can be used in many dishes, including pesto. In NY, Garlic Mustard flowers in  May. The leaves are best when they are young, before they create seed pods. It is important to eradicate Garlic Mustard where it grows in the United States; volunteers around the country remove literally tons of it every year. This recipe provides another way to benefit from the process!

To begin, gather garlic mustard plants. They can be identified by their triangular, heart-shaped leaves with scalloped edges and white flowers arranged in a cross shape. Grab them by the base of the plant and pull upwards firmly; the plant should come out of the ground easily, exposing its long taproot.  If not for eating, place in a garbage bag and throw away. Do not compost.




The part of the plant used to make the pesto will be the leaves. This recipe yields about 3 cups of pesto, give or take. You will need a couple of large handfuls of leaves. Pull them off the plant and rinse them thoroughly.

Ingredients:
  • 2 handfulls of garlic mustard leaves
  • 1 cup olive oil
  • 1 cup crushed walnuts
  • 1 cup parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • dash of garlic salt, to taste
  • dash of pepper, to taste

In a food processor or blender, crush the garlic mustard leaves. Slowly add the olive oil, walnuts, olive oil, and parmesan cheese. Add the seasonings until it tastes the way you want it to. The garlic mustard leaves already have an light garlic taste to them so a lot of seasoning is not necessary.

This pesto is outstanding served over pasta, excellent served on cracker and also compliments the grainy flavors of brown rice, and goes well with cheese. The taste is, in my opinion, much lighter and earthier than store-bought pesto. I’m a huge fan. If there are any extras, it can be easily frozen.

Thursday, April 23, 2015

Eating Daylilies

The pea- to almond-sized swellings on the root ends can be eaten fresh like jicama or boiled, but the roots contain some toxins so it is recommended that they be eaten in moderation.

he young spring shoots can be eaten like green onions. However, even though the daylily is related to the onion, the flavor isn’t as interesting as onions or spring garlic.
Daylily flowers taste like butter lettuce. Some are sweeter than others so taste before using. You can sprinkle the petals in a salad, stuff and sauté the flowers like squash blossoms, or use the flower as a container for spreads, guacamole or sour cream. Be sure to remove the pistil and stamens before using.
I’ve saved the best for last… the buds. Choose buds that are just about to open. I sautéed a handful of buds in a mixture of olive oil and butter, then seasoned them with salt and pepper. Absolutely delicious! Phil told me that an Asian market contacted him about 10 years ago wanting to buy 2,000 kilos of daylily buds shipped fresh daily. That’s how popular the buds are in Asian cuisine.
Asian markets sell the dried buds as a vegetable ingredient and a thickening agent (you can use newly wilted flowers to thicken soups but check inside for bees before you pick the flowers). Have you eaten lily buds without knowing it? Chinese restaurants in the U.S. hesitate to use daylily buds in their dishes because a few customers might experience gastric distress or have an unexpected allergic reaction to them.If you have a really productive plant, you can pickle both the fresh buds and the newly formed seed capsules.

You can also scrub and slice the smaller, firm tubers (the larger, older, flaccid ones are terrible), and sauté them in olive oil with garlic, salt, and pepper, or add to soups, stews or casseroles. They taste a little like nutty turnips. Some people love the tubers, but they are small and labor-intensive to clean, so I rarely prepare them.

Pan Seared Daylilies

*please see my notes below before eating any parts of a daylily
Ingredients:
2 handfuls of green and still tight daylily buds
1 tablespoon canola oil
Instructions:
It’s very easy to do. First rinse the daylily buds well. Its important that they are young buds and aren’t showing much orange yet. For taste, for texture, but also to help you be assured they’re clean on the inside and not full of bugs. I’ve never had a problem with bugs though; that’s just me being cautious.
Heat the oil in a medium saucepan. Add the buds to the hot oil. Leave them in the pan for about 5 minutes, or until the sides are very browned.
Essentially you’re searing or ‘pan frying’ them. I like to do it this way because it leaves the buds with a solid texture. If you were to cook them longer at a lower temperature, they would become somewhat mushy.

Home fries with lily tubers (serves 2)

3/4 cup lily tubers, cleaned and par-boiled
1 medium potato, cooked
1/2 onion
olive oil, herbs and spices to taste.
Chop onion fine.  Start  sauteeing it in the olive oil.  Chop the cooked potato and add, once the onions start to soften.  Add lily tubers a few minutes later.  Sprinkle paprika and other herbs/spices that you like for your homefries (garlic powder?  coriander?).  When potatoes have crisped on a few sides, it is time to serve your fries.
As I mentioned in the intro to this post, above, the lily tubers have a hint of carrot, and my friend John thought they tasted a little of new potatoes.  Otherwise, they are starchy, mild, bland, and a little more slippery than a potato.  But interesting.


Daylily Root Cake     

            makes one bundt pan

2 c. shredded daylily tubers
1/4 c. lemon juice
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1/2 c. plus 2 Tbsp oil
1/2 c. maple syrup
1/4 c. honey

for the icing:
1 c. powdered sugar
1 Tbsp milk or water
1/2 tsp. vanilla

1. Preheat the oven to 350º. Grease and lightly flour a bundt pan.
2. Toss the shredded tubers and the lemon juice together.
3. Sift together the flour, salt, baking powder, baking soda, and cinnamon into the bowl of a mixer.
4. In another bowl, whisk together the eggs, oil, maple syrup, and honey.
5. Using the paddle, add the wet ingredients to the dry ingredients with the mixer running at low speed. Scrape down the sides, and mix at medium speed for 30 seconds. Fold in the shredded tubers.
6. Pour the batter into the prepared pan and bake 30-38 minutes, until golden and firm. Cool about 10 minutes, and invert the bundt pan onto a serving plate. Cool the cake completely.
7. To make the icing, whisk the milk or water and vanilla into the powdered sugar. Drizzle over the cake and serve.
 
 http://the3foragers.blogspot.ca/2012/08/daylily-recipe-daylily-root-cake.html

Canning Mushrooms

I seldom buy canned goods from the store.  Oh there are still a few things I need like tuna, sardines, tomato paste, soup for the kids if I'm out of my own and maybe some beef broth. Then some special things like calamata olives, capers, marinated artichokes etc

I stopped buying canned mushrooms a few years ago. I either use the fresh mushrooms from the store or break into my stash of frozen or dried wild mushrooms that I have foraged. This week Aldi had a sale on white button mushrooms 8 oz. packs for $0.69. I haven't seen that price for awhile so I bought a case (12 packs). Of course, I had to do it in two trips because there was a limit of 6.


 I have never canned mushrooms before, so I was looking forward to putting some away. I tried to get small mushrooms, but the packages were filled with larger ones. I selected packs that seemed to have the youngest mushrooms. when I got home, I cut the stems off of each mushroom, then quartered or cut into even smaller pieces.


I soaked the mushrooms for a few minutes, drained off the water then dumped them in to a pot of hot water along with a generous pinch of thyme and couple shakes of garlic powder and a glug or two of lemon juice, then occasionally stirred them until they were boiling for 5 minutes.

I drained them, saving the fragrant liquid and filled half pint jars with the mushrooms. I added 1/4 tsp of canning salt to each jar and filled the jars with the mushroom liquid leaving 1 inch of headroom. Following approved pressure canning procedures they were canned at 10lb PSI for 45 minutes.

The yield was 12 half pints .. so each 8 oz .box of whole mushrooms gave me a 8 oz jar. As the saying goes, a pound's a pint the world round! As each box was 69 cents each half pint was 69 cents. A 7oz jar of "Great Value" mushrooms was advertised at 98 cents. So this is a deal and it's better than what I can get in the store. I'm heading back to Aldi ... maybe I can get more.






Tuesday, April 7, 2015

Dog Toothed Violet


Trout Lily (Dog Toothed Violet)

Erythronium americanum

Trout Lily (Fawn lily, Adder's tongue, Dog tooth violet) grows in huge colonies that can completely cover a forest floor. The colonies can be hundreds of years old and takes a long time to grow to such a size. Its bulbs are sterile up to about the seventh year and then it produces only one leaf and no flowers. When they mature one plant will grow two leaves and one, beautiful yellow flower. The colony spreads mostly by runners and less importantly by seed.  This plant is a beautiful spring ephemeral meaning it's perennial. It disappears by early summer, to reappear the next spring.

Trout Lily is both medicinal and edible. The leaves have a very mild flavor and the flowers have a slight sweetness due to their nectar and are also slightly acrid. The corms are edible as well and have a cucumber-like taste. its flower stalk, flower buds, and flowers are edible raw or cooked. The leaves can be eaten raw, such as in salads. Again, the plant only has two leaves so harvest responsibly.  They are crisp and chewy. However again, consume sparingly as they can be emetic. (makes you throw up), therefore it is recommended not to eat mass quantities of these in one day. You can add this plant to a salad or eat them as a trail snack. You can also make a tea with the flower, leaves or corm (or all). Collect enough corms then they can be roasted.



Monday, March 30, 2015

When Life Gives You Dandelions

Dandelion Fritters Recipe

  
Serves 4 to 5
30 fully open dandelion flowers
powdered or Vanilla sugar, for sprinkling

For the batter
3/4 cup all-purpose flour
Pinch of sea alt
1  egg
1/2 cup lukewarm water

Oil for frying 

First, make the batter. Sift the flour and salt into a bowl. Make a well in the center and break in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding the water at the same time.

Preheat the oil in a deep-fat fryer to 350 degrees F or use a shallow pan with at least 1 inch of oil.
Shake the flowers, just in case there are any insects hidden inside. Holding each flower by its stem, dip them in the batter (add a little more water or milk if the batter is too thick) and fry in the hot oil a couple at a time until puffed up and crisp — approximately 2 minutes. Drain on paper towels. dust with sugar and serve immediately.

Tuesday, March 24, 2015

The Real Fiddlehead

Awaiting Spring and wishing for Fiddle heads

I love fiddle heads. I guess other folks do too because I see them in the produce section of my local Hannaford grocery store every Spring. I have not noticed it in any other store here in Central New York. Hannaford is headquartered in Maine where fiddle heads are, IMHO, the unofficial "state vegetable".

So, "whats a fiddle head you may be asking yourself?"

It's the unfurled frond of a young ostrich fern. 
 It looks like the scrolled top of a ..well, a fiddle...


Not all fern make good eating fiddle heads. In fact, when most people talk of fiddle heads in the context of food, they usually mean Matteuccia struthiopteris, better known as Ostrich Fern.

This is what mature  M. struthiopteris looks like. They are often found in margins of streams or wet area and are easily naturalized in gardens.




Notice the little bits of brown paper like scales that cling to the crozier (unrolled fern). That's a good way to positively ID this fern. Another is a V or U shaped shaped grove in the inside of the stem. (It's a little like celery) These fiddle heads are also smooth, not at all hairy or fuzzy.

Below is not Ostrich Fern


Below is Ostrich Fern that too mature for fiddle heads. If you ind these. Remember the spot and come back early next spring.


If you haven't tried fiddleheads, you should. I like to boil them for a few minutes, drain them,then add them to a sautee pan with a bit of butter a splash of white wine, salt and some garlic powder.  Swirl around for a few minutes and serve. What is your favorite way to prepare fiddle heads?




Tuesday, March 17, 2015

Pickled Fiddleheads


Mustard Fiddlehead Pickles

1 quart button onions (peeled)
1 quart fiddleheads
2 cups salt
4 quarts water
1 cup flour
6 tablespoons dry mustard
2 cups sugar
2 quarts vinegar

Wash and prepare button onions and fiddleheads. Mix salt and water. Pour over fiddleheads. Let stand overnight. Bring to boil, and drain in colander. Mix flour and dry mustard. Stir in enough vinegar to make smooth paste. Add sugar and vinegar. Boil until thick and smooth, stir constantly. Add the fiddleheads and cook until they are just heated through. (Overcooking makes them soft instead of crisp.) Pour into jars and seal immediately. Process 15 minutes in boiling water process canner.  Makes 8 pints.

Plain and Pickled Fiddleheads

cider vinegar
sugar
1/8 teaspoon each of pepper, ground nutmeg, cinnamon, allspice and celery seed

Pour enough vinegar over the fiddleheads to cover; then strain it off into a pan. Add 1 cup sugar for every gallon of vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes; then pour over the fiddleheads in pint-sized jars. Seal and process for 15 minutes in a boiling water process canner.

Sweet Pickled Fiddleheads

1 quart cider vinegar
5 cups sugar
2 teaspoons salt

Mix vinegar, sugar and salt in saucepan; bring to a boil, pour over fiddleheads in pint-sized jars; seal; process 15 minutes in boiling water process canner. Makes 6 pints.

Bread and Butter Fiddlehead Pickles

4 pounds fiddleheads
3 large onions, thinly sliced
1/2 cup salt
cold water
3 trays ice cubes
5 cups sugar
5 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds

In 8-quart enamel, stainless steel or glass container, stir fiddleheads, onions, salt and enough cold water to cover fiddleheads until salt dissolves; stir in ice. Cover; let stand in cool place 3 hours. Drain fiddleheads and rinse with cold running water; drain thoroughly.
Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into 8-quart Dutch oven or heavy saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered 30 minutes, stirring often. Meanwhile, prepare jars and caps. Add fiddleheads and onions to Dutch oven; heat to boiling. Spoon hot fiddleheads into hot jars to 1/4 inch from the top. Immediately ladle syrup over fiddleheads. Process 15 minutes in boiling water process canner. Cool jars and test for air tightness. Makes about 6 pints.


Gluten Free Pancakes

Gluten Free Pancakes
Ingredients
  • 3 C rice flour
  • 3/4  tapioca flour
  • 1 C potato starch
  • 1/4 c powdered sugar
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp xanthan gum
Instructions
  • In a bowl mix together all dry ingredients.
  • Add in eggs, water and oil and blend until only a few lumps remain.
  • Heat skillet and spray with cooking spray.
  • Spoon on batter and cook until pancakes begin to bubble.
  • Flip and continue cooking until golden brown. 

Monday, March 9, 2015

GF Brownies

Gluten-Free Dark Chocolate Brownie Recipe

Ingredients:
5 ounces high quality 60-70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla*
Optional:
1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired
Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.


Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.


Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)
Yield: 16 servings
*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.


Friday, March 6, 2015

PORK N BEANs

The weather has been unseasonably cold here in upstate NY. But of couse sooner or later Sring will really be here. This mooning I went on the well trod path through the deep snow to feed and water the chicken. The sky was sunny and blue it was a perfect March morning except for the temperatur of only 4 degrees.

This morning, anticipating spring forays, gardening and other chores and visiting the boat I my mind to canning up some pints of port and beans

Navy Beans


PER PINT:
1/2 cup dried white (or any) beans
1/4 c. bbq sauce

1 TBSP bacon, RAW, diced
1/2 TBSP dried onion
fill to 1" headspace w/ water
process 10 lbs or adjusted for your altitude for 75 minutes.

PER QUART
1 cup beans
1/2 c BBQ sauce
2 TBSP bacon, RAW, diced
1 TBSP dried onion
fill to 1" headspace w/ water
process 10 lbs or adjusted for your altitude for 90 minutes.

Thursday, March 5, 2015

Sling that hash

I came across some directions for making hash. Since it's close to St. Patrick's Day, Corned Beef is available and sometimes on sale. I bought 3 points at Aldi . I cut up 2 so that I can just the meat and some onion. The plan is to drain these and ad a jar of canned potatoes for a large hash meal.

Almost 7 lbs for almost $14 ...  yields 8 pints.  Less then $2 per pint of meat. Once I add a pint of my home canned of potaotoes ... that 2 pints of hash for about $2.25.

I also made 5 pints of meat, potato and onion hash from 3.25 lbs of corned beef point that cost about $6.50 ($1.99 lb)



Here's How to can hash
Corned Beef Hash
Yield 7 pints

5 lbs Corned Beef, trimmed as well as possible and quickly rinsed in cold water
5 medium size potatoes, peeled
1 large onion diced (optional)
Boiling water
salt and pepper

Cut the corned beef and potatoes into 1" cubes.
Fill hot sterilized pint jars with 1/4 full of potatoes and then fill to 1 1/2" headspace with Corned Beef. Add a pinch of salt and pepper if desired.
Add boiling water filling  to 1" headspace. Remove air bubbles with chopstick or plastic spatula. Refill to proper headspace. Wipe the rim of the jars with paper towel that has been dipped in vinegar. Add hot lid/ring and pressure can for 75 minutes at 11lbs of pressure for dial gauge and and 10 lbs for weighted for pints and 90 minutes if you are making quarts.


After draining the liquid chop the potato and meat!

Fry in a skillet with onion




Lynn's Breakfast Corned Beef Hash!
To make the hash pour the liquid out of the jar. Empty the contents of the jar onto a cutting board and chop up the meat and potatoes into a small dice. Add a small amount of olive oil to a frying pan. If you have not added the onions previously add a 1/4 cup of diced onions per pint jar and saute till translucent. Then add the   chopped meat and potatoes to the pan. Turn the heat up to medium and cook on one side for about 10 minutes. Using a spatula turn the now crispy hash over and cook for another 5 minutes. Serve with eggs and toast! 

The taste of the hash is great and really you are just doing a reheat. I only made 7 pints but will purchase more Corned Beef after St. Patrick's day on sale.
 

Monday, March 2, 2015

Spiked Pears




During the cold months, when I don't want to leave the house very often. I enjoy the foods that I've canned during the harvest season. Yesterday I enhanced a simple meal of brown rice, frozen broccoli and sausage with a dessert of spiked pears. I savored every bite and made a note that I need to can much more of this next fall when the pear season is in full swing.

Spiked Pears

10 pounds pears
2 cups sugar
6 cups water
1 1/2 cups brandy or ginger brandy

Directions

Wash, peel, half and core pears cut in half or wedges Treat to prevent darkening. Combine sugar and water in a large pot; bring to a boil. Cook pears in the syrup about 5 minutes. Remove from heat; add brandy. Pack pears into hot jars, leaving ½-inch headspace. Ladle hot syrup over pears, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

This should make 8 pints.

Wednesday, January 28, 2015

A BUSY DAY ...

Yesterday I got up early and turned the kitchen into an assemble line ... I had a big pot of ham stock, bowls of cut vegetables (onion, carrots, celery, red and green peppers),  a pot of partly cooked chili con carne, spices and a very big cabbage.  Fortified by a big cup of chaga tea I set out to get to work
I shredded the cabbage

 photo cutting cabbage_1.jpg

and I filed jars with beans (Ben's beans style). I used a 2lb. bag of navy beans. after cleaning I put a scant cup in each quart jar, topped with boiling water to 1 inch, put on lids and rings, then pressure canned @ 90 minutes 10PSI.   This made 6 quarts for about $1.70
bens beans photo bens beans_1.jpg

Here is the result at the end of the day.

a busy day photo beans and cabbage_1.jpeg

From left to right Cole Slaw, Navy Beans, Bed Beans, Pinto Beans, Chile Con Carne and Ham bean soup.

COLE SLAW
Ingredients
1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 tsp. salt
Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 tsp celery seeds
1 tsp mustard seeds
Directions 
Shred together vegetables.  Add the salt. Let stand 1 hour.
Drain water from vegetables. Boil syrup ingredients
together for 1 minute. Cool.
Add syrup to vegetables. Pack into quart jars and process
in a boiling water bath for 15 minutes, or put into freezer
containers and freeze. Leftovers may be frozen. This slaw
may be drained before use and mayonnaise added, or used as is.

Friday, January 16, 2015

INVENTORY TIME


Jan 16, 2015 inventory

 photo FS 1.jpg

I finally have time and gumption to inventory my food cellar.

Canning Jar Lids
WIDE  ... 171             REGULAR ... 144

JARS 
Quarts (Wide)  1 Case +7
Pint and a half ...3
 Pints (wide) 2 case +1
Half Pint  ...  1 CASE + 1
Small (4oz) ... 3

 photo FS2 Cu.jpg

HOME CANNED
Apple Pie Filling  Q1
Apple Rings  P2
Apple Sauce   11P  14C  5sm
Beans (plain)  Q18
Beef Stew   P10  P+ 1
Blue Berry(wild) C4   Sm.1
Brandy Cherry   4P   C8
Bruchetta  C10 sm 1 
Butternut Squash  Q1  P6
Carrot  (Glazed)   P9 
Cherry  C6  P7 
Chicken   2Q   4 P
Chicken stock          11 Q   11P
Chicken Soups    P12
Chile Con carne  P11
Cranberry (brandy)  P2  C12   Sm2 
Cranberry Juice   P 4 
Cole Slaw   19P 18C 
Corn      11P 
Corn Salsa   14 P   C. 14
Drunken Fruits Q6
Elderberry C7
Ginger Peach C 5 
 Grape Jelly     6C  Sm 6
Grape Juice   Q4    P12
Grape leaves             3Q
Green Grapes                      6P 
Grapes (Red   C6
Ham-Bean soup   P12
Juice  (Mixed) Q 10     P9
Meat Sauce          10Q   8P
Orange Sections   P4   C8 
Peaches  Q4   P5
Peaches   4Q    5P
Peaches  (Brandy) 3Q    6P
Peach-Rum Jam  C8 
Pears (various)     Q3 P11 
Pickles  Q2   P4
Pickled scapes P1
Pickled garlic P1
Pork and Beans  Q5   P6
Potatoes                    8 Q    13 P     2P+
Pumpkin      15P (last year made 31 pts)
Roasted Tomato Garlic Soup    2Q     6P
Roasted Veg Pasta Sauce     2Q
Salsa (Annie's)   20P
Snap Beans       41 Q   25P
Spiced Crab Apple  P3
Spiced Plum  P4
Strawberry jam  C 10
Strawberry-Balsamic Jam   C2   Sm3
Strawberry Hazelnut   C2  Sm5 
 Sweet Potato   P1
Tomato Celery     Q12

Tomato Sauce    5P  
Whole Tomatoes       1Q    1P

`~ * ~* ~*~*~*
Honey  14Q   5 P   1H Gallon
Various from friends  P1   C5

Thursday, January 8, 2015

Cold and Canning

It's cold. It was - 18 here in the dark early morning when I got out of bed. After sending Walt and Katie off with packed lunches and a bellies full of coffee and breakfast. I washed the dishes and commenced to peel half of the bushel of apples I purchased weeks earlier from Twin Orchards. This time I asked for a mixture of utility apples. As the apple sauce simmers on the back burners it's fragrense wafts through the whole house. I'm tempted ti throw in a cinnamon stick but I don't think I want to take away from the purity of taste. The apples are a mixture of very hard to very soft, so I'm expecting it to be nice and chunky.

 photo images-3.jpg

Two days ago, just before the current cold snap hit, I drove to Paris Hill to visit Pryputniewicz Farms. I came home with a 50lb bag of red potatoes for $15 and a large green cabbage for $1. A The potatoes come to $0.30 a lb. Yesterday and today I've been canning potatoes. Sometimes I'm asked why I can potatoes. They are easy to store, easy to cook, always in season, frequently on sale, easy to cook. I can them mostly for breakfast. When I very little time to make a hot meal. Quick home fries and a scrambled egg ...


 photo 0060580600233_A.jpg






 photo win3.jpg

Monday, January 5, 2015

WHAT I PUT UP IN 2014

 photo prepare.jpeg


Annies Salsa 20 pts
Applebutter, spiced, 8 jelly. 2 little
Beef Stew. 13 pts 1 p+
Brandied Cherries 9 pts, 4 hp
Bourbon Peaches 9 pts, 4 hp, 7 sm
Bruchetta 12 hp, 2 small,
Glazed Carrots 12 pts 1 jelly, 1 qt
Cinnamon Pears 5 pts, 4 hp

Chicken Stock 10 qts, 11 pts, 1 +p
Cole Slaw ~ 10pts, 17 hp
Concord Jelly 15 jelly, 6 sm
Concorde Juice 6 pts
Corn 36 pints, 12 hp
Corn Salsa Relish 17 pts
Honey 29 qrts. 7 pts.
Plums in honey syrup 6pts, 2 jelly
 

Pumpkin 31 pints
Roasted Tomato garlic soup 10 pts
Meat Sauce 14 qts, 8 pts
Strawberry Jam 18 jelly jars
Choco strawberry jam 5 8oz, 6 4oz
Snap beans 23 pints, 48 qt
Spiced crab apples 5 pts
Tomato Celery 13 qts
Tomato Sauce 7 pts

 TOTAL 511 JARS
* hp = half pints

FREEZER

strawberries 9 pints
snow peas 4 pints
Chard 1 pint
Lacinato kale 1 pint

Dill heads
1.5 lbs Autumn olive

DRIED

Peppermint
Chamomile

Calendula

Wild Mushrooms 1 qrt
Dried Oyster Mushroom 1 qrt


OTHER
2 Quarts strawberry lime vodka
1 Quart raspberry mint qin
6 quart Blackberry Brandy

1/2 gal. refrigerator pickles

5 lbs garlic