What I ended up canning this week

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Dani

Dani

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The chickens have been laying aplenty lately so Spicy pickled eggs were a must and ended up with 9 pints. Son 4 eats them like crazy and I love them on my salads!! We had gone to a local flea market Sunday where a buddy had purchased something called Sweet Potato Butter from one of the booths. I love going thru these cause I can get different ideas on what to do with what I have extra. It sounded good, but had never tried it before. Yesterday I decided I would use some sweet taters and see what I could come up with. I took a standard recipe (cause I needed a basic PH level guide) and tweaked it for my family on taste. Buy PH strips from a pool supply house when you go into the big city. I called up my buddy and asked if he had tried it out and what ingredients they had. He said sweet taters, cane syrup, spices and Xanthum (which I had never heard of before). I used Sweet taters, both white and brown sugar, apple juice, orange juice, lemon juice, apple cider vinegar, vanilla, cinnamon, ginger, and cloves. When I was done, it tasted pretty darn good, like a sweet potato pie with a little tartness. Buddy was interested so came on over with a friend so he could try mine and I could try his that he bought. Ended up making 10 1/2 pints with buddy leaving the rest of his jar at my house and leaving with one of mine. . .:rolleyes: I'll take that as a compliment!
 
jontte said:
how do you make those eggs??
got kinda interested..as I eat eggs so much that if my doc knew he would go ballistic ;)
Click to expand...

Spicy Pickled Eggs

2 c vinegar
1/2 c water
1/2 c sugar
1 t salt
1 t pickling spice
1 T red pepper flakes
1 garli clove per jar
1 cinnamon Stick
2-3 habanero, cut into slices
2-3 jalapeno, cut into slices
1/2 red pepper, cut into strips
1 pint jar whole beets, including liquid
1 onion sliced

Combine all in a pot and bring to a boil. Simmer for at least 10-15 minutes. Stir occasionally. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace alternating three eggs then onion/pepper/beet mixture and so on. Depending on egg size, I get 5-6 eggs per pint and 10-12 per quart. Drop in 1 - 2 garlic cloves per jar. Ladle pickling juice leaving ½ in headspace but make sure all the eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Let sit for 3 weeks before eating.

I normally triple this recipe and boil up 4 dozen eggs at a time. I would not recommend using eggs that have been cracked after boiling and peeling.

Your Doc would really go ballistic on these cause there is no government approved method of canning eggs. This is just how I do it.
 
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.
 
Danil54grl said:
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.
Click to expand...


Good job! The only thing I am canning right now is freezing asparagus. I did start a ferment of sauerkraut from fresh cabbage from the Amish stand.
 
DirtDiva said:
Good job! The only thing I am canning right now is freezing asparagus. I did start a ferment of sauerkraut from fresh cabbage from the Amish stand.
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All my cabbage that I planted went straight to bolting early this year so just opened my gate and let the goats chow down. We basically only have two seasons here. . . Mild and hot with maybe a couple weeks that We consider cold. Anything less than 55.
 
Danil54grl said:
All my cabbage that I planted went straight to bolting early this year so just opened my gate and let the goats chow down. We basically only have two seasons here. . . Mild and hot with maybe a couple weeks that We consider cold. Anything less than 55.
Click to expand...

Nope! I grew up in Louisiana and know hot. Lived in Central Florida for 15 years and worked outside. Good lord No! Lived in the North and dealt with head high snow drifts. I like somewhere in between which is right where I am at. We had 2 days last year over 90. It was a heat wave. The only draw back is it gets a little soggy with all the rainfall.
 
I have enough regular type jars of different squash canned up for a couple years now so needed a new way to do squash. I ran across a recipe for Ratatouille so I am trying out that one today. Have 7 pints in the canned right now. I also ran across a recipe for zucchini salad that I may try out next.
 
My younger sisters who still live at my parents' made plum jam this week because the trees had a very large crop this year. It's been a long time since we've had as many as they had this year. Still I never heard about making jam out of plums, but my grandmother lives with them now and apparently she knew how to make it.
 
KateMTx said:
My younger sisters who still live at my parents' made plum jam this week because the trees had a very large crop this year. It's been a long time since we've had as many as they had this year. Still I never heard about making jam out of plums, but my grandmother lives with them now and apparently she knew how to make it.
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That is the best teacher right there. ;) They are lucky to have her.
 
Hoping to get enough green beans to restock the pantry this year as I ran out over winter. I should be fine with them and tomato products by the end of the growing season. I’m most excited about fresh watermelons, cantaloupes and honeydews. I never preserve them as I can’t eat enough to get tired of them!
 
DirtDiva said:
I'll bite! What is zucchini spread?
Click to expand...
Canned Zucchini Spread (Ikra) Recipe\
Author: Anna @ Northern Homestead
Serves: 7 quarts
Ingredients
  • 500 g (5 cups loosely filled) chopped onions
  • 1000 g (8⅓ cup) chopped carrots
  • 1000 g (6⅔ cup) chopped zucchini
  • 2 celery sticks chopped
  • 300 g (2½ cup) chopped bell peppers
  • 2 chopped jalapeno peppers
  • 900 g (5 cups loosely filled) chopped tomatoes
  • 2 big garlic cloves
  • Cilantro, Parsley, Dill
  • 3 tablespoon salt (I used 1)
  • 1 teaspoon black pepper
  • 1 cup apple cider vinegar (I substitute with white vinegar)
  • Oil to fry optional
Instructions

  1. In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
  2. Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
  3. Add herbs and spices and cook for a few more minutes.
  4. Fill jars, wipe rims, apply lids, and screw on bands.
  5. Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude
 
Danil54grl said:
Canned Zucchini Spread (Ikra) Recipe\
Author: Anna @ Northern Homestead
Serves: 7 quarts
Ingredients
  • 500 g (5 cups loosely filled) chopped onions
  • 1000 g (8⅓ cup) chopped carrots
  • 1000 g (6⅔ cup) chopped zucchini
  • 2 celery sticks chopped
  • 300 g (2½ cup) chopped bell peppers
  • 2 chopped jalapeno peppers
  • 900 g (5 cups loosely filled) chopped tomatoes
  • 2 big garlic cloves
  • Cilantro, Parsley, Dill
  • 3 tablespoon salt (I used 1)
  • 1 teaspoon black pepper
  • 1 cup apple cider vinegar (I substitute with white vinegar)
  • Oil to fry optional
Instructions

  1. In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
  2. Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
  3. Add herbs and spices and cook for a few more minutes.
  4. Fill jars, wipe rims, apply lids, and screw on bands.
  5. Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude
Click to expand...
This is pressure cooked so I cut back on the vinegar. I put in only a half cup.
 
Danil54grl said:
Canned Zucchini Spread (Ikra) Recipe\
Author: Anna @ Northern Homestead
Serves: 7 quarts
Ingredients
  • 500 g (5 cups loosely filled) chopped onions
  • 1000 g (8⅓ cup) chopped carrots
  • 1000 g (6⅔ cup) chopped zucchini
  • 2 celery sticks chopped
  • 300 g (2½ cup) chopped bell peppers
  • 2 chopped jalapeno peppers
  • 900 g (5 cups loosely filled) chopped tomatoes
  • 2 big garlic cloves
  • Cilantro, Parsley, Dill
  • 3 tablespoon salt (I used 1)
  • 1 teaspoon black pepper
  • 1 cup apple cider vinegar (I substitute with white vinegar)
  • Oil to fry optional
Instructions

  1. In a big saucepan saute (water saute or use a tablespoon of oil) the onions, carrots, garlic, celery and zucchini adding one after another.
  2. Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner.
  3. Add herbs and spices and cook for a few more minutes.
  4. Fill jars, wipe rims, apply lids, and screw on bands.
  5. Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes. Adjust for processing above 2,000 feet altitude
Click to expand...

Kind of like a chow-chow or relish
 
After dicing everything up minus the tomatoes I put in my top oven and roasted the veggies until almost done then added in my diced tomatoes to finish the cooking process. Since I doubled the recipe I added in a couple Tablespoons each of the herbs and like I said, cut way back on the vinegar. The original recipe only used 1 T 9% vinegar in a note posted by the OP and she uped it to 1 cup to be on the safe side. I let my veggies turn a little brown on the roasting function but not burnt at all which is why I didn't add in my tomatoes till towards the end. I love roasted veggies and by doing it in the oven I can do more things while it is cooking verses stovetop method. You do get a taste of the vinegar but mainly you taste the veggies and herbs. The OP suggested making a sandwich with it, but I think I will stick with a side dish and in soups. If put thru a blender it might even make a good dip.
 
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