Fridge Pickles

I saw this video of how to make fridge pickles on a random ASMR video, so I don't know who to give credit to, but it had to be saved! Our jar hasn't even lasted three days!

Ingredients:

1-1/2 cups vinegar

1/2 cup water

1 Tbsp. sugar

1 Tbsp. salt

1 Tbsp. mustard seed

1 tsp. peppercorns

Fresh Dill

Fresh garlic, 4-6 cloves

Baby Cucumbers

Directions:

Slice cucumbers and put in jar. Add garlic cloves and fresh dill. In saucepan, add vinegar, water, sugar, salt, mustard seed, and peppercorns and bring to a boil. Once boiling, remove from heat and cool completely. Once cool, add to jar and refrigerate at least 24 hours before eating.

Crockpot Apple Butter

 

Oh my word this apple butter from Changing my Destiny is sooo incredibly easy, makes your house smell AMAZING, and tastes so great! I tripled my batch, by the way. 

*Makes a little more than 1 pint

INGREDIENTS:

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

DIRECTIONS:

Step 1:

Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crockpot.

Step 2:

Toss the apples in the sugar and spices.

Step 3:

Put everything in the Crockpot, then [say it with me] Set It, and Forget It! I cooked it on Low overnight. After a few more hours on low, I bumped it to high and propped the lid. It cooked down and thickened quite a bit.

Step 4:

I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my Magic Bullet since I don’t own an immersion blender. Then poured it into clean canning jars.

No-Cook Strawberry Peach Jam

 

Making jam is my jam-it's super easy, waaay better than store-bought, and tastes great on anything! This recipe from Chef in Training is the perfect blend of fresh ingredients!

Ingredients

1¼ cups crushed strawberries

2 cups finely chopped peaches

¼ cup fresh lemon juice

1 (2 oz.) box MCP Pectin

4½ cups sugar

1 cup light corn syrup

Instructions

1. Wash and rinse plastic containers with tight fitting lids. There are freezable glass

jars and that is what I used. Make sure it says freezable. Use 1-2 cup sized containers.

2. Wash, stem and crush berries using a potato masher for best results. Peel, pit

and finely chop peaches. Do not puree the fruit, jam should have bits of fruit.

3. Measure EXACT amount of prepared fruit and lemon juice into a large bowl.

4. Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount

or using substitutes will result in set failures.

5. Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.

6. Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.

7. Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.

8. Pour into prepared containers, leaving ½-inch space at the top for expansion during freezing.

9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year.

Thaw in fridge. Recipe makes 7 cups

Christmas Jam

 

Thank you, A Family Feast for our new FAVORITE jam!! This is an amazing blend of flavors and looks beautiful! I did one batch where I added an orange to the food processor and that was a great addition, too! Super easy to make and made for a great gift with some homemade bread!

INGREDIENTS

2 packages (20 ounces each) frozen whole strawberries (fresh strawberries may also be substituted)

1 pound fresh or frozen cranberries

5 pounds sugar (This is not a typo – 5 pounds is the correct amount. Some readers have told us that they successfully used less sugar when making this jam.)

2 pouches (3-ounces each) liquid fruit pectin

INSTRUCTIONS

In a food processor, pulse the strawberries and cranberries – you can process them to a finely chopped texture for a completely smooth jam, or leave some fruit partially chopped for a chunkier jam.

Pour the processed fruit into a large heavy-bottomed pot. Add sugar and over medium high heat, bring the fruit and sugar mixture to a full rolling boil.

Boil for 1 minute.

Remove the pot from the heat and add the pectin, stirring to mix completely.

Allow the jam to cool for 5 minutes, then skim off the foam on the top.

Ladle the hot jam mixture into sterile half-pint jars, leaving ¼-inch headspace. Wipe jar rims clean, cover with hot lids and screw on the jar bands.

Process the jars for 10 minutes in a water bath. 

Makes about 14 half-pint jars. Recipe may be halved.

Homemade Chicken Soup Pressure Canning

 

This was my first experience using a pressure canner and it was a success! Thanks to Canning Crafts for the detailed recipe and directions!

You must use a pressure canner for this recipe. You

cannot use a boiling water canner or a pressure cooker.

Please follow the canning instructions carefully and do

not add additional ingredients or alter the recipe for

safety reasons. Your creative flavor touches can be

added after opening your jars upon serving.

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove

canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool

completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy water. Apply CanningCrafts’ canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately and contents eaten within a week.

Canning Salsa Recipe

Okay this is officially my favorite salsa for eating and canning!! Sooo delicious and tastes just like an authentic restaurant salsa!!

INGREDIENTS

8 cups tomatoes, peeled, chopped and drained

2 1⁄2 cups onions, chopped

1 1⁄2 cups green peppers

1 cup jalapeno pepper, chopped

6 garlic cloves, minced

2 teaspoons cumin

2 teaspoons pepper

1⁄8 cup canning salt

1⁄3 cup sugar

1⁄3 cup vinegar

1(15 ounce) can tomato sauce

1 (12 ounce) can tomato paste

DIRECTIONS

Mix all together and bring to a slow boil for 10 minute.

Seal in jars and cook in hot water bath for 10 minute.

This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

Yields 3-6 quarts or pints.

Pressure Canning Chicken Soup

This one is from Canning Crafts. It was my first time using a pressure canner! This soup was full of flavor and turned out delicious! 

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy

water. Apply canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately

and contents eaten within a week.

Strawberry Peach Mango Jam

 

This beautiful summer jam comes from Plate fete, along with her gorgeous photos. It is bright and fresh and looks {almost} too pretty to eat! 

Makes about 1 quart of jam. 

Cook's Note: This jam will be best when made with the ripest fruit possible - not spoiled, but close to it.  It is the perfect way to use "ugly fruit" - i.e. bruised, somewhat shriveled specimens. The fruit will be at its sweetest and most flavorful stage when it looks a little too ripe for out-of-hand eating. 

4 medium ripe, yellow peaches, peeled* and halved 

3 cups fresh strawberries, hulled and halved (about 1 quart)

1 ripe mango, cut into cubes 

1 1/2 cups sugar**

1/3 cup water

*Cook's Note: If your peaches are very ripe, a vegetable peeler will do the job nicely, however, if your peaches are still somewhat firm, or you are working with larger quantities, feel free to use the blanching method - it's a breeze and soooo satisfying. 

**Cook's Note: You may not wish to use the entire 1 1/2 cups of sugar.  This ratio is based on fruit that is a little less than ideal.  If your fruit is very sweet, you may be able to reduce the amount to 1 cup.  Feel free to begin with 1 cup (no less though) and add the additional sugar towards the end of the cooking process, after you have been able to taste the mixture and gauge its sweetness. 

Select a heavy bottomed, 3-quart saucepan and add prepared fruit, sugar, and water.  Place over medium high heat and bring to a soft boil.  Once boiling, reduce the heat to medium and cook for 15-20 minutes, until the fruit is very soft.  

Remove the pan from the heat and allow it to cease boiling and cool just slightly.  Using an immersion or stand blender, puree the fruit mixture until very smooth.  

Return the puree to the pot and place over medium heat.   If the jam appears to be getting too hot and is popping or splattering, you may need to reduce the heat to low.  Cook, stirring often, until thick - about 15-20 minutes.  Remove from heat and allow to cool to room temperature.  The jam will thicken further as it cools.  

Transfer to jars or airtight containers and store in the refrigerator for several weeks. If you prefer to use canning jars, process in a water bath for 10 minutes. 

Homemade Salsa {For Canning}

This recipe was super easy and I was able to knock out 6 quarts in about an hour! (I doubled the recipe). Definitely going to use this as my go-to for salsa from now on! Recipe from Simply Recipes, with just a few tweaks. :)

Ingredients

• 5 lbs of tomatoes
• 1 lb large Anaheim green chiles (5-6 chiles)
• 3 jalapeno chilies, seeded and stems removed, chopped (I left the seeds because I wanted it spicy)
• 1-1/2 cups chopped onion
• 3 cloves garlic, minced
• 1 cup apple cider vinegar
• 1/2 cup loosely packed fresh chopped cilantro (including stems)
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• 1-2 teaspoons sugar or more (to taste)

Canning equipment needed:

• Canning jars, with rings and new lids
• A very large stockpot or canning pot (16-qt)
• A flat steamer rack on which to place the filled jar for the water bath canning, so that they don't touch the bottom of the pan and crack from excess heat

Canning equipment recommended:

• Canning tongs to make it easy to lift the jars in and out of boiling water
• Rubber or latex coated gardening gloves to make it easier on your hands for handling hot jars

Method

1 Prepare for canning. Put jars in dishwasher on "sterilize" to heat, start boiling water in canner, heat jar lids in a separate pot.
2 Chop up peppers and cilantro and add all ingredients into a bowl. I used the easy way for this and just pulsed everything in my food processor a few times.
3 Prepare the tomatoes. To blanch them, score the ends of the tomatoes and place them in boiling water for a minute. Remove and discard the peels. Cut away any cores if you haven't done so already. Chop the tomatoes taking care to save any juices that may come out of them. Starting with 5 pounds of tomatoes you should end up with about 8 cups of chopped tomatoes and juices. (You must use at least 7 cups of tomatoes.) Place them in a bowl and set aside.
4 Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.) Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.
5 While the salsa is cooking, place the jar lids in a bowl and cover with hot (not boiling) water to sterilize.
6 If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
7 Adjust seasonings. If too acidic to taste, you can balance it with a little more sugar. If too sweet, add a bit more vinegar.
8 Ladle salsa into canning jars, leaving 1/2-inch head space. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims. Place canning lids on the jars. Screw on the lid rings. Do not over-tighten or you may not get a good seal. Air does need to escape from the jars during the next step, the water bath.
9 Place the filled and lidded jars back onto the rack in the large stock-pot of hot water you used to sterilize the jars in step one. You may need to remove some of the water from the pot to prevent it from overfilling. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). Then turn off heat and let the jars sit in the hot water for 5 minutes. Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should "pop" as the cooling salsa creates a vacuum under the lid and the jars are sealed. If a lid has not sealed, either replace the lid and reprocess in a water bath for another 15 minutes, or store in the refrigerator and use within the next few days.
Remember to label the cans with the date processed. (I use a Sharpie on the lid.) Canned salsa should be eaten within a year.

Crock Pot Apple Butter

 I saw this recipe on Changing My Destiny and just HAD to try it! It was delicious and next time I will triple the recipe (at least!) so that I can make a few pints at a time, since this recipe makes a little over one pint.

1 dozen apples, peeled, cored, cubed
1/2 Cup Water
1/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon All Spice

*Peel, Core, and Chop a dozen apples. You can use your corer/peeler, then just dice. Throw in with the remaining ingredients and cook on LOW for 12 hours, stirring ever couple hours. After 12 hours, carefully pour ingredients into your immersion blender and pulse a few times until it is a smooth consistency. Pour into very hot canning jars and they should seal on their own. If you want to be safe, you can process the jars in a water bath for 5 minutes, too. Enjoy!

Best Apple Crisp (Using Apple Pie Filling)

Did any of you bottle apple pie filling this last year? I did quite a few quart-sized jars, but haven't really used many of them. So I decided to combine a few recipes and make an EASSSSY apple crisp, my favorite :) It's the best I've ever had. Enjoy!

1 quart apple pie filling
1 stick (1/2 cup) butter, at room temp
1 cup flour
1 cup brown sugar
1/2 cup oats

*Empty jar into an 8x8 baking dish. In a bowl combine other ingredients until moist. Crumble over the apple mixture. Bake at 350 degrees for 30-35 minutes, or until golden brown and bubbly on top.

Plum Butter In a Slow Cooker

This turned out AWESOME! I have to say I was a little hesitant--I've never done anything with plums before, nor have I ever made any types of butters, but this was easy and so tasty! I did adjust the recipe a little bit, especially after reading comments of people who had already tried it and had some trouble. Here's the link for the original recipe though. Feel free to adjust it to the amount of plums you have...

6 lbs. plums (about 12 cups)
2-1/4 c. sugar
2 tsp. cinnamon
2 tsp. vanilla

*Wash plums. Cut them in half and remove pits. (You do not need to peel them). Place in crock pot; stir in sugar. Cook overnight or about 12 hours on low heat. In the morning, prop lid open a little bit and cook on high about 4 hours, stirring frequently. (If you are going to be gone or need more time, leave on low for about another 8 hours). As soon as your plum mixture thickens to desired consistency, add vanilla and cinnamon. Place jars in a water bath for 10 minutes, cool on rack until lids seal. Enjoy!

Watermelon Jam

I found a recipe for watermelon jelly! I was so excited to try it and am so excited that it tastes delicious and is so pretty! It actually tastes like watermelon Jolly Ranchers! I got the recipe off of this site but made some changes to make it a little better consistency.1 medium watermelon (6 cups pureed, seedless or with seeds removed)
1/2 cup bottled lemon juice
5 cups sugar
2 packages regular pectin

*De-seed and cut up watermelon; place in blender until you have 6 cups of puree. Place in large stock pot and add lemon juice and sugar.
*Bring mixture to a boil over medium-high heat; once your liquid reaches 220 degrees, add pectin. Bring to a boil again and boil for 15 minutes, stirring constantly.
*Finish canning process by pouring into sterilized canning jars and then putting jam into a water bath for 5 minutes. Allow to cool and enjoy! This is a beautiful red color and would be perfect as Christmas gifts with a bright green ribbon around it and some fresh baked bread--just an idea :)