“Man is what he eats.” German Proverb
Eat healthy, organic, home-canned foods right from your own garden!
If you are new to home canning or need a refresher course, read instructions here first. There have been recent warnings that leading brands of canning lids contain BPA. Be sure when filling the jars that you leave ample space so the food does not come into contact with the lid, and shop for BPA free lids.
Christmas Jam Beautiful and delicious on Christmas morning!
(Yield: 7 cups)
2 1/2 qts. strawberries
1 lb. fresh or frozen cranberries
5 lb. bag sugar
2 pouches liquid pectin
Using a food processor, grind strawberries with cranberries until smooth. Put into deep pot with sugar and both pouches of pectin. Stir while bringing to a boil. Let boil for 1 minute. Remove from heat and let sit for 5 min. Skim any foam. Ladle into hot jars and seal according to directions. Process in hot water bath for 15 min.
Harvest Pumpkin Butter Use any winter squash that you’d like, it’s not just for pumpkin!
9 cups pumpkin puree
6 cups white sugar
2 1/4 tsp. ginger
2 1/4 tsp. nutmeg
1 1/2 tsp. ground cloves
Combine everything in a pot on the stove and simmer for 30 minutes until thickened, or put it in a crock-pot on high for 8 hours until thickened. USDA guidelines don’t recommend canning squash, so ladle the contents into 2-cup freezer containers and store in the freezer. (For puree, cut squash in half, remove seeds. Place cut side down in shallow pan and bake in oven until soft. Or,peel squash and cut in half. Remove seeds and cut squash in chunks. Microwave in a covered bowl until soft. Drain any liquid before pureeing.)
Vanilla Pear Jam Try this on a warm biscuit with butter, mmmmm!
(Yield: 6 cups)
3 lbs. ripe pears peeled, seeded and stem removed
2 Tbsp. lemon juice
2 Tbsp. vanilla extract
5 cups granulated sugar
1 (1.75 oz.) box powdered pectin
Using food processor or hand blender, mash pears leaving small bits. Measure 4 cups of prepared fruit into a deep sauce pot. Stir in pectin and lemon juice. Bring to a rolling boil and add sugar, stirring to dissolve. Return to a rolling boil and boil for 1 minute. Remove from heat and skim any foam. Add vanilla and stir gently. Ladle into hot jars and seal according to directions. Process in water bath for 10 minutes.
Autumn Soup and Bread:
Escarole and Shelly Beans
1 bunch escarole; washed, drained and chopped
2 cups fresh shelly beans
6 cups chicken or vegetable stock
3 cloves garlic, minced
2 shallots, minced
3 sprigs fresh savory, or 1/2 tsp. dried
1 Tbsp. olive oil
Salt/pepper to taste
In a wide, shallow pot heat olive oil over medium heat. Add garlic and shallots and cook for 2-3 minutes until soft . Add the stock and bring to gentle boil. Add the shelly beans and savory. Cover and simmer beans about 40 minutes until plump and almost tender. (Add more stock if necessary.) Add the chopped escarole and replace cover on the pot. Cook for 10 minutes until escarole is wilted. Season with salt and pepper. Serve with fresh grated cheese.
Potato Cheddar Chive Bread
1 cup milk
1 Tbsp. sugar
1 tsp. salt
2 1/2 tsp yeast (1 envelope)
1/4 cup warm water
2 cups plain mashed potatoes
1 Tbsp chives
4- 41/2 cups flour
1 c. cubed cheddar cheese
Dissolve yeast in warm water. Let sit until foamy. Heat milk and butter in microwave safe cup for 2 minutes. Cool slightly. Add salt and sugar to milk. Mix milk mixture with the yeast. Ina separate bowl, mix cheese and chives into potatoes. Add to milk mixture along with 1 cup of flour. Mix well. Add more flour, 1 c. at a time and stirring well after each addition, to make a stiff dough. Turn out onto floured surface and knead until smooth. Place in greased bowl, turning to coat. Cover and let rise in warm spot until doubled. (1 hr.) Punch down, knead 1 or 2 times and let rise again until doubled. (40 min.) Shape into a round and bake at 375 degrees for 35-45 minutes.