Posted on 08/17/2019 7:09:33 AM PDT by Diana in Wisconsin
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I’ve been spending much more time working in the garden now that we have Gracie, our new, five year old rescue. She loves to lie on the brick path in the sun while I work. What a mess! Vines, crabgrass, blackberry vines with thorns and everything else imaginable. Instant gratification, though! :)
Thanks, Diana! I love these threads.
Frito Pie / Cast Iron Restaurant recipe
METHOD cook thru 2 lb grnd venison in 3 oz rendered bacon fat, add/sweat tsp minced garlic, oz diced onion, tsp chili powder.
Then add 7 oz diced tomato, 3 oz ea diced tomatillo, beef stock, and demiglaze; reduce by 1/4; s/p.
ASSEMBLY Layer in cast iron skillet 8 oz venison chili, 1/4 c ea Fritos, grated cheddar. Broil a min--cheese is bubbly.
SERVE hot.
Are raised bed paprika pepper plants have made it to a full pint of dried spice.
And, they’re still producing !
Perfect on pork chops and chicken.
In the meanwhile, I ordered a small wire rack for making jelly in a smaller pot on the stove and got it a couple of days ago. Yesterday, I made 3 batches of Jalapeno Pepper Jelly using the smaller rack/pot. The recipe calls for pureeing (food processor - into small bits, not smooth) the jalapenos with one cup of vinegar. I then put the puree/vinegar in quart Ball jars & stored them in the fridge until I had enough jars to process a couple of batches at a time - worked just great.
I wait until I have red jalapenos - the color is just gorgeous - never made a batch with green jalapenos, but I might do it this year just to see how it turns out.
Beautiful!
Oh my....that looks delectable.
Made a little fresh tomato sauce. Will start freezing a couple cartons at a time.
Sooooo much eggplant. I bread and fry...like french fries. Great snack.
And now about those 9 cherry tomato plants...Oh my....
Please remove me from this ping list...thank you.
We have a heavy duty two burner “camp stove” we used for canning Albacore Tuna that takes 90 minutes or more. I set it up in the garage with a small TV to pass the time as we did two batches using two pressure cookers...
My neighbor has some beautiful ripe tomatoes on the vine. I warned her that we have lots of critters in the area...and sure enough there was a bunny in the yard this morning.
I was thinking about FRITOS just last night, LOL! I’m trying to come up with some more food stand ideas for some of Beau’s hunt-related gatherings, and I was thinking of using bear meat (ground) and making those ‘Walking Tacos’ where you put everything in a big of Fritos and hand the customer a spoon.
I think that crowd would really like those...and I can use up some more bear meat! ;)
Perfection!
My favorite treat is a slab of cream cheese (room temp) on a plate, slathered with Pepper Jelly, served with crackers.
Beau bought me a Ball Electric Water Bath Canner - that might be a good solution for your glass stove top terrors. About $140. Worth every penny!
https://www.amazon.com/Ball-1440035017-FRESHTECH-Electric-CANNER/dp/B00SLLS2MI
I’m tackling Salsa today - that last batch I made was WAY too hot, so I have the ‘mild’ version to do, today and can always dilute the hot with the mild as I serve it for our own consumption.
Oh my goodness, I bet home canned albacore tuna is fantastic!
I hate anything with scales and fins but my family and the cat would probably love it.
I’ve pondered canning it for them if we ever get our hands on freshly caught tuna.
I buy tuna in foil pouches. I always preferred it packed in oil(back when I could eat it without gagging)but it’s hard to find that way anymore. My daughter likes one brand that’s packed in olive oil.
I haven’t bought cans of tuna in years. I can smell the metal as soon as the can is opened and the taste of it.... yuck.
As much as I hate fish, I might even be able to eat some home canned tuna. Home canned items taste miles better!
Do you just pack it raw like any other chopped meat?
IIRC, half pints or less for seafood?
Lucky yous!
It tastes as good as it looks! I have relatives who beg for it every year. A relative shared it over a cream cheese block at a meeting and four ladies came to her, wanting to know where she got it. They wanted to buy it and/or they wanted me to travel to their location & teach them to make it! My brother uses it for a glaze on roasted/grilled salmon & loves it (he’s on the list to receive a few jars at Christmas). It would also be a good glaze on chicken or pork & of course, as an appetizer over cream cheese or even plain on crackers. I love it on buttered English Muffins. It’s got a bit of heat to it, but you won’t be running for something cold to drink.
This is a common recipe - in the Ball ‘Blue Book’. Here’s a link online:
https://ballhomecanning.com/recipes/jalapeno-jelly/
The recipe calls for using 2 3-oz pouches of Ball® RealFruit™ Liquid Pectin. This is expensive!! There is a way you can use much cheaper dry pectin (I use 1 box of original Sure-Jell premium fruit pectin). There is another jelly recipe I make (Blackberry Merlot) that calls for liquid pectin & I’ve converted that one to “dry” pectin as well - works like a charm.
The recipe ingredients are the same, but here is the process for using Liquid & DRY pectin so you can see the difference. Also, I get 6-7 8-oz jars of jelly which differs from the 5 jars listed on the recipe. I use a regular pot, not an ‘electric canner’.
Prep:
Wash peppers under cold running water drain.
Remove stems & seeds & chop into large pieces.
Puree peppers with 1 cup cider vinegar in a food processor or blender
Cook [liquid pectin]:
Combine pepper puree, 1 cup cider vinegar & sugar in a large saucepan.
Bring mixture to a boil over high heat, stirring until sugar dissolves.
Boil 10 minutes, stirring constantly.
Add Pectin (liquid).
Bring to a rolling boil that cannot be stirred down.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam if necessary.
Cook [dry pectin]:
Do not add the sugar in the first boil, but add the DRY pectin instead (sprinkle it in while stirring so it doesn’t clump)
Bring mixture (vinegar, pepper puree, pectin) to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Add the sugar, pre-measured, all at once.
Return to full rolling boil and boil exactly 1 min., stirring constantly, then take it off the heat. The foaming will subside - what little foam is left when I ladle into the jars, I don’t skim off - just my personal preference since I don’t think it’s worth the trouble.
Fill:
Ladle into jelly jar leaving 1/4 inch headspace
Process:
Half-pint jars for 10 minutes at a rolling boil, covered.
Turn off heat, remove cover, let jars cool for 5 minutes.
Cool 12 hours, check seals, label & store.
One more note if you use the dry pectin which requires adding all the sugar (6 cups!) at once: DO NOT PANIC!! You will have lots of what I call “sugarbergs” (sugar icebergs) in the mix. Just keep stirring & crushing them against the sides/bottom of the pot (I use a spatula with a silicon head, metal handle). You have plenty of time to incorporate/dissolve all of the sugar into the mix before you get to the final one minute boil point. The first time I dumped all the sugar in, I almost had a heart attack thinking I would never get the clumps out, but it works just fine. :-)
“Enough is enough.”
I thought I was the only one that pulled things out when I was sick of processing/using them! (I pulled some cukes off that had grown to monstrous size, and I’m not averse to pulling a zucchini plant out by the roots and composting it. ;)
Talk about a First World Problem, LOL!
I’m not even going to comment on NINE cherry tomato plants! I plant ONE each season, now, just for Beau’s snacking enjoyment.
I think I have the bunnies gone. Real dummies when it comes to the trap.
Trying to answer the question” What happens when you plant peas in late July?” Viability was good, so I have some for December planting, and successive. Some fava beans came up. Need to thin the yellow rocket and get the cruciferous babies in the ground, pronto.
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