Tuesday, August 30, 2016

Fried Green Tomatoes

Slice your tomatoes about 1/4 inch to 1/2 inch thick.

Layer them in your wide mouth pint size or pint and half size jars.  Leave 1 inch space at top of jar.

Add 1 tbsp lemon juice to pints or 2 to the pint and half size jars

Add 1/2 tsp salt to pints or 1 tsp to pint and half size

Add 1/4 tsp pickle crisp to pints or 1/2 to pint and half size

Cover with boiling water leaving 1/2 inch head-space.  Remove air bubbles and add more water if needed.

Wipe rims of jars and place lids on finger tight

After processing time is up, remove canner lid and wait 5 minutes before taking jars out of canner.

Place on counter to cool for 24 hours and then cool in a cool, dark place.

Recommended process time for Fried Green Tomatoes in a boiling-water canner.
 Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 3,000 ft3,001 - 6,000 ftAbove 6,000 ft
Hot &
Pints40 min455055

Wednesday, August 24, 2016

Why Should I soak dry beans before canning?

Many people like to can their beans without soaking them by putting dry beans in a jar and covering in boiling water. This is not recommended and because of the toxins in dry beans it is not safe to can them without soaking them first. For more information on this please click the link at the end of post and pay close attention to number 11. 
It states: NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:

Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.

Undercooked beans may be more toxic than raw beans.

If beans must be soaked in order to be safe for consumption, then common sense tells me that they should and must be soaked before home canning them in order for them to be safe for consumption

The National Center for Home Food Preservation also recommends soaking dry beans before canning them.  

Canning Dry Beans

Why Soak Beans

Tuesday, August 2, 2016

Sloppy Joe Starter

Mix up a batch of Sloppy Joe's that will leave you going back for seconds!

Ingredients Needed to Yield approximately 4 pints.  

  • Vegetable cooking spray
  • 3 cups finely chopped green bell pepper (about 2 large)
  • 3 cups finely chopped red bell pepper (about 2 large)
  • 2 cups diced onion (about 2 large)
  • 4 tsp. salt
  • 2 tsp. ground black pepper
  • 1⁄2 cup roasted tomato paste*
  • 4 cups tomato sauce*
  • 1⁄2 cup apple cider vinegar (5% acidity)
  • 1⁄2 cup Dijon mustard
  • 1⁄4 cup firmly packed brown sugar
1. Preheat oven to 375°F .
Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green and red peppers and diced onion on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.
2. Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often,  It takes about 5 minutes until mixture begins to thicken.
Stir in Tomato Sauce and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered for a few more minutes until sauce is slightly thickened.  Stir often to prevent sticking.

3. Ladle hot sauce into a hot jars, leaving 1⁄2-inch head-space.
4.  Remove air bubbles. Wipe jar rims with paper towel dipped in vinegar or hot water.
5.  Put on lids and rings and tighten finger tight.
6. Process jars 20 minutes in a boiling water canner,  Adjust for your altitude.
7.  Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.  Remove rings from jars and store in a cool, dark place.

*1 (6-oz.) can tomato paste and 4 (8-oz.) cans tomato sauce, respectively, may be substituted.

RE:  New Ball Blue Book (2016)

Saturday, July 16, 2016


Zucchini is something that everyone seems to have an abundance of and this recipe is a good way to use it up.  

You will need:
  • 4 qts cubed or shredded zucchini
  • 46 oz canned unsweetened pineapple juice
  • 1½ cups bottled lemon juice
  • 3 cups sugar
Yield: About 8 to 9 pints

Peel your zucchini and either cut into ½-inch cubes or shred. I used my Kitchen Aide attachment to cut mine in cubes. 

Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes.

Fill jars with hot mixture and cooking liquid, leaving ½-inch head-space. Remove air bubbles and wipe rims of jars with a paper towel dipped in vinegar.

Put on lids and rings and tighten down finger tight.  Process according to chart in a boiling water canner.  

Process time for Zucchini-Pineapple in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotHalf-pints or Pints15 min2025

Turn off heat and remove lid from canner.  Wait 5 minutes and then place jars on a towel to cool for 24 hours.  Remove rings before storing in a cool, dark place.  Use as you would pineapple in any recipe

Sunday, October 25, 2015

Cherries in syrup

Canning your fruits in a simple syrup makes it easy to do a pie or cobbler or use it for lots of other recipes.  Canning pie filling requires that you use Clear Jel, a modified corn starch as the thickener.  This is often hard to find in some areas unless you order it online.  So canning the fruit is a medium syrup is a good alternative.

If you want to make a Cherry Pie from this fruit, all you need to do is drain the syrup.  Add your spices and use a little corn starch to thicken it up.

Fold your cherries back into the glaze and fill you crust.  Bake as usual.

You can also use this to make a great "Dump Cake" or "Cobbler".  Want Cherry Jam...no problem there either.  Just open a jar and chop your cherries and proceed to make jam.  Many uses, one jar!!

I used approximately 15 pounds of cherries to yield 7 quarts

You need:
Cherries (Washed, Pitted and Drained)
Syrup (10 cups of water and 4 cups of sugar)

Put your water and sugar in a large stainless steel pot and heat to boiling.  Once sugar is melted add your cherries and bring back to a boil.  

Fill your jars with cherries and syrup leaving 1/2 inch head-space.  Remove air bubbles and adjust head-space as needed.

Wipe the rims of your jars with a paper towel dipped in vinegar.  Put on lids and rings and tighten down finger tight.  Process in a boiling water bath for 20 minutes for quarts.

Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in boiling-water canner.
 Process at Altitudes of:
Style of PackJar Size0 - 1,000 ft1,001 - 3,000 ft3,001 - 6,000 ftAbove 6,000 ft
HotPints15 min202025
RawPints or Quarts25303540

 Reference:  NCHFP.  Cherries can be "Hot" or "Raw" Packed.  For Raw Pack directions, Click on the link.  Raw Packed Cherries.

Let jars sit for 24 hours.  Remove rings.  Wash, Label and Store in a cool, dark place.

Thursday, October 22, 2015

Dehydrated Green Sweet Peppers

Sweet Peppers dry wonderfully and are so handy to use all winter in many dishes. I was very satisfied with how these dried. The process is so simple.

I started with some beautiful peppers

Wash your peppers. Cut and De-seed. Take a paper towel and pat them as dry as you can.

You can chop them in cubes or strips.
I chopped mine because I will use them in things like Meatloaf or Spaghetti Sauce.

You don't have to bother with re-hydrating them if you are using them in cooked dishes.

Spread your peppers out on  your dehydrator trays.  If you chop them it is handy to use a liner because the pieces are very small once they are dried. 

Peppers need to dry at 125 degrees for approximately 4 to 8 hours.
Store your peppers in an airtight container. I like using mason jars for mine.  If you have a lot then use several small jars and seal them if you have a food saver attachment. 

This is my onions and sweet peppers. 

Tuesday, October 20, 2015

Green Tomato Salsa Verde

A friend of mine gave me a bunch of green tomatoes so I had to find something to make.  I can only eat so much relish so salsa it is. Salsa Verde!! 

Yields approximately
7 half pint jars.
Optional:  Not a part of Ball's recipe but a change I do is to roast your Green Tomatoes and Jalapeno Peppers.  This will bring your Salsa to a new level of flavor.  You can peel them as well, but I don't bother.  I chop them up just as they are.  You can also drizzle olive oil on your garlic and roast it right along with these.

7 cups chopped green tomatoes
5 to 10 Jalapeno, Habanero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped onions
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin, 1 tsp dried oregano
1 tsp salt, 1 tsp freshly ground black pepper

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids and rings in warm soapy water and set aside or leave in simmering water.

COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Simmer it to get rid of some of the liquid. Stir in cilantro, cumin, oregano, salt and pepper and simmer an additional 5 minutes.


hot salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim of jar with a paper towel dipped in vinegar. Put on lids and rings and tighten finger tight.

PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

LABEL and STORE in a cool, dark place.

Reference:  Fresh Preserving Site