1. Prepare and dice 3 lbs of very ripe peaches
2. In a stock pot bring peaches, 1/4 cup lemon juice and 1 pkg of pectin to a full rolling boil, stir
3. Add 5 1/2 cups sugar, 1/2 tsp ground ginger and 1/2 tsp butter (Butter helps reduce foaming)
4. Stirring to prevent burning bring back to a full rolling boil and boil for 1 min. 5. Remove from heat and skim off any foam with a metal spoon.
6. Pour into sterilized jars and proceed with the canning process. Click here to learn how to can.
Canning Basics and Recipes for: Canned Tomatoes, Sweet Lime Pickles and Dill-Lime Pickles
The Waterbath Canning Process
1. Fill water bath with enough water to cover the size of jars you are using and turn the heat on
2. Sanitize the jars, lids and rings in boiling water (make sure they are hot when you fill them)
3. Using the canning funnel, fill each jar with the hot food you are preserving
(make sure the top of each jar is clean and dry)
4. Touching as little as possible (for sanitation) place a DRY lid on each jar and screw down with a DRY ring. Screw down all the way but not too tight.
5. Place each jar in the wire rack
6. When the water bath is simmering lower the rack of jars into the water. Place on the lid and wait for a full rolling boil
7. Once the water is boiling start the timer (15 mins for quart jars, 10 mins for pint or 1/2 pint jars)
8. After the correct amount of time, use the gripper to bring out the jars and set on a towel
9. Observe the "popping" sound of each jar as the seal sets.
Store in a dry, cool (such as a pantry) place for up to a year or more.
If they haven't popped after 15 or so min. Store in the fridge and use contents within a couple of weeks.
**Waterbath canning is only safe when the food being canned has a high enough acid or sugar content. Pressure canning can be used to most other foods.
The Key to Crunchy Pickles
For the pickles we washed and cut (into 1/4 in slices) about 5 pounds of cucumbers and then split them among the sweet and dill recipes. We soaked all 5 pounds in a solution of 1/4 cup pickling lime to 1 gallon of water. The cucumber soaked in that solution overnight
The next day we drained and throughly rinsed the cucumber slices and let them sit in ice cold water for 3 hours. The colder the water the crisper they will be so keep adding ice to the bowl throughout the 3 hours.
Sweet Lime Pickles
(For about 2 1/2 pounds of cucumbers)
1. In a large stock pot add 4 cups sugar, 4 cups white vinegar, 1 1/2 tsp pickling spice (a dash of salt if desired) and some green food coloring (also optional)
2. Bring that to a simmer and then add the cucumbers and bring to a boil.
3. Fill jars and continue with the canning process
Dill-Lime Pickles
(For about 2 1/2 pounds of cucumbers)
1. In a large stock pot add 1 pint of white vinegar, 1 quart of water, 4-6 Tbsp pickling salt (if you like salty pickles add 6, if you like less salty pickles add 4 or 1/4 cup) and 3/4 Tbsp dill seed and bring to a boil
2. Add dill stems and dill heads to each jar (you can also add a clove of garlic if desired)
3. Pack each jar with as many cucumber slices as you can and then ladle in the hot liquid to within 1/2 in from the top
4. Continue with the canning process
Homemade Signature Pickles
A hybrid of dill, sweet and bread and butter with a few surprise thrown in.
1. In each sterilized jar add a sprinkle (about 1/4 tsp) of: minced onion, celery seed, mustard seed, dill seed, fresh dill sprig. Pack with cucumber slices.
2. In a stock pot combine using this ratio: 1 cup water, 1 cup white vinegar, 1/2 cup sugar, 1/2 Tbsp pickling salt, 1/4 tsp turmeric. (multiplying for larger batches of pickles, but using the same ratio)
3. Bring liquid solution to a boil and pour over cucumbers, filling to 1/2 in from top of jar
4. Continue with canning process.
Canned Tomatoes
1. Blanch tomatoes then cut out the core and peel them
2. dice them up and put them in a large stock pot
3. Bring to a boil and proceed with the canning process
**For extra flavor add some salt to each jar**
For yummy recipes using these canned tomatoes see Here
Pickled Okra
3-4 lbs okra
1. Rinse okra and trim stems
2. In a large stock pot bring 4 cups water, 4 cups white vinegar, 1/4 Tbsp + 1tsp pickling salt, 1 tsp garlic powder to a boil
3. In each sterilized jar (about 12 pints) add 3 sprigs of dill, 1/2 tsp mustard seeds, 1/4 tsp whole peppercorns
4. Pack as many okra has will fit in each jar, pour hot vinegar mixture into each jar (to within 1/2 in from top) and continue with the canning process.
Canning fresh fruit
1. Blanch, Peel and slice fruit
2. Place in sterilized jars
3. Bring syrup to a boil
Light syrup : 1/4 cup sugar to 1 cup water
Medium syrup: 1/2 cup sugar to 1 cup water
Heavy syrup: 3/4 cup sugar to 1 cup water
4. Pour syrup over fruit till it’s 1/2 in from top of jar
5. Following canning processing directions above
**Pressure canning can be used for most other foods that don't have a high enough acid or sugar content.
1. In a mixing bowl combine: 2 package softened cream cheese, 1 minced yellow pepper, 1 minced red pepper, 3-4 sliced green onion, 1 jar dried beef, chopped, 2 Tbsp Worcestershire sauce, 1 tsp garlic salt (optional)
2. Form into eagle head shape, press on finely shredded gouda cheese at the top and pecan halves at the bottom for the feather
3. Chill overnight
4. To serve: Add yellow pepper beak and black olive eyes, surround with various crackers
Red, White and Blue Fruit Salsa with Cinnamon Chips
Ingredients and Directions
1. Use star cookie cutters to cut out chip shapes from large tortillas
2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon
3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip
4. Bake at 350 for 10-11 mins.
5. In a food processor chop Apple, Pear, Raspberries, Blueberries and Strawberries into a salsa, add 1 tbsp peach jelly, 1 tbsp white sugar, 1 tsp brown sugar
Ingredients (Its basically the Nestle Tollhouse Recipe)
1 stick salted butter (softened), 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs, 2 tsp Mexican Vanilla, 1 tsp baking soda, 1 tsp baking powder, 2 3/4 cup flour, 1 cup chocolate chips (semi-sweet) Red, white and blue m&m's and buttercream frosting
Directions
1. Mix all ingredients (minus the buttercream) together and spread out on a baking sheet.
2. Bake at 375 degrees for 15 min
3. While still warm use a USA shaped cookie cutter to cut out the mini cakes
4. After they have cooled completely, use the buttercream to decorate
The Patrick Henry
1. Pour 1 can of Waterloo Summer Berry into a cup,
2. Add 2 Tbsp sweetened condensed milk and stir until completely dissolved
Summer is my favorite season on the Hillstead. I love having a garden and enjoying all of the fresh summertime foods we have here in the midwest. Here are a few of my favorites.
1. Maters
*You haven't tasted a tomato until you've tasted a home grown garden tomato. Packed with flavor they make a great side dish to any summer meal. Just peel skin, slice and sprinkle with salt.
2. Corn On or Off the Cob
*Sweet corn is so delicious. Peel the husk off the corn and boil for 5-10 min. Spread with butter and sprinkle with salt.
3. Cucumbers and Onions
* It goes by many names but no matter what you call it, its a Midwest summer staple. Slice fresh garden cucumbers and onions and place in a jar. Add 1/2 cup water, 1/2 cup vinegar, 1 tbsp sugar, 1 tsp salt, 1/4 tsp pepper. Refrigerate a couple of hours before enjoying. **The vinegar takes away any sharp onion flavor
4. Scrambled Egg Sandwich.
*See recipe here (Also found in my cookbook for purchase here)
5. Wilted Lettuce Salad and BLT
**See recipe here (Also found in my cookbook for purchase here)
6. Fresh Peaches and Strawberries with Homemade Whipped Cream
*The Title says it all. Slice farmer's market peaches or strawberries and sprinkle with sugar. Refrigerate at least 30 min to get the juices flowing. Then top with homemade whipped cream. See recipe here (Also found in my cookbook for purchase here)
