4.23.2014

Yellow Mustard

Making mustard has become a really great experience. I have taken it to a new level since I learned the first recipe.

I have really gotten good at adding different stuff so get creative once you get the hang of the mustard thing. 




 


A few tips. You can use any of many tools to grind the mustard. I have used my blender, my magic bullet and of course my food processor. 

Also there are basic ingredients and then some. As you get the hang of the recipe you will begin to add more stuff and creating new and exciting mustard's.




Whole mustard seed is a pantry must. It is easy to keep in a jar and always on hand for making your mustard. It comes in a variety of colors. I always have the basic yellow mustard seed. And now have added the black mustard seed to my pantry..



Ingredients for a Standard Yellow Mustard


6 tablespoons of yellow mustard seed
1 cup of vinegars (cider, white or any type)
1 teaspoon  turmeric
1/3 cup of white wine
4 teaspoons of sugar (I use brown in all my mustard's)






Place your mustard seeds in a jar and cover with vinegar.
Let the seed sit for 24 hours at room temperature.

Once soaked place your vinegar mixture into a blender of your choice. Blend on high until you get the texture you like. Some like it smooth and I like a little crunch.




Once blended start to add your other ingredients until well blended.






 Here I was experimenting in a bowl.



 





You may need to add a bit more liquid if it is to thick. 






Do not be scared to add different ingredients make it your won mustard. I added this dill from the garden last time. Great Stuff !





Once the mustard is blended the way you like it place in an air tight jar and let it sit for 3 days. Taste and store in a refrigerator there after. Your mustard will last approximately 3  months.




 Here is a bowl of the Standard yellow Mustard




Here I have added some black mustard seed on the last blend in the blender to keep some of the seed whole and get the crunch. Soak some separate if you want to add them at the end. Always something when you become a mad Canner! xoxo


My first mustard was a Sir Lanka Mustard.

3.27.2014

Pressure Canning Cabbage Soup



Pressure canning soup is a great way to have fresh soup on hand all year round. Cabbage Soup is one of my favorites. It has vegetables, nice broth from the simmered meat and a sweet yet sturdy flavor. If you are a non meat eater just do not add the beef shanks and follow the same recipe using a chicken or vegetable broth base.




The original recipe is on Heavy Metal Spatula so for a step by step on making the soup go there. I know I know but I have tried to keep just the fact's here for canning the soup. xoxo


 
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch head space. Remove air bubbles, wipe jar rims, and adjust lids. 



 









 

Process filled jars in a pressure canner at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts - 60 minutes for pints. 


 
Allow the pressure to come down naturally. Remove jars from canner. Cool overnight. 

Makes 6 quarts (24 one-cup servings).  

Wash and wipe you jars once cooled and store with the twist off. Return the twist lid after you have opened.

 
 
 Your veggies will not be hot if you put them fresh but make sure they are room temperature you do not want cold with hot. It will brake the jar.

2.11.2014

Why do I cut off the end of my pickles for canning ?



Why do aI have to cut the end off my pickles?

Must I cut off both ends before canning cucumbers?

If I ferment do I need to cut off the end of my pickles? 

What end to I cut off my pickles for canning?

Great question with two answer's. When you are getting ready to make your pickles you have a few decisions to make when it comes to cutting off the tips/ends.

















For instance if you are fermenting and making a deli type of pickles you would only remove the 1/16 inch off the blossom end. It will prevent your fermented pickles from becoming mushy pickles. .












Regular cucumber with ends cut




For a standard pickle slice like for bread and butter you need to remove the end's only because you never see jar's with the ends in, well I have not. When you are making spear's many people cut the end off and many leave it on.












 What ever you decide here are a few tips from my favorite spot's to find an answer's
National Center for Home Preservation



See the blossom on the end. BAD END!

Cutting off the tip of the cucumber that held the blossom is essential because it has enzymes in the bloom that will make your pickles soft and possibly unsafe to eat. Keep in mind they are talking about the end with the blossom that is one end and to tell which end this is look at your cucumber. If you grow your own you will see the end of the cucumber has the blossom on it this is the end you cut. Not the stem that the cucumber hangs from.









 
In a market you can tell by simply looking at the cucumber there are two ends. The end that has a smooth spot is not where the blossom was. The end that has the rough end is where the blossom was. So you need to cut a 1/16 of an inch off the blossom end of your cucumber. Here is a link to the section of my blog that has all the pickle recipes I have made with success. Please feel free to eamil me with any questions to canarella@sbcglobal.net

2.04.2014

Make your own Cayenne Powder



 This is a mini post on what I did with the mush from the pepper's I fermented for the hot sauce I made. You can make your own spices and sauces I did and if I did you can. Making your own Cayenne Spice is easy to do.





Stuff left from the fermenting peppers




If you remember I fermented hot red pepper's to make my own hot sauce. Well after putting the mush through the food mill and bottling up the sauce I was left with a lot of pepper seeds and skin's.
Cookie sheet with parchment paper


The first thing I did was take a cookie sheet and line it with parchment paper. Once this is done I spread the seeds and skin's onto the cookie sheet and place it in the oven to dry.









Make sure you cover your hands with gloves it is a really bad thing to rub your eye's or any body part with hot pepper reside on them. OUCH


Once the pepper stuff is spread out on the sheet put it in an oven set at a low heat no higher than 225 degrees.

Once it is dry scrap the seeds and put them into a blender and grind to a fine texture.



This is my finish product. All natural and all done in three easy steps. Enjoy and leave me any question;s you might have.









I store it in a glass bottle saved from other spices I have used up! 

1.30.2014

Using stone fruit pit's in your jam NOT


 Caution Canner's

NO NO NO do not add stone pit's to your jam for almond flavor. This includes cherry, peach, etc. Why you ask. They contain CYANIDE and this will not evaporate. You can use the pit's of sweet apricot's which contain less cyanide. But still it is there and is it worth the flavor when you can easily add a few drops of almond extract or flavoring. The bitter flavor of the regular stone fruit pits on your tongue is your tongue recognizing the taste of the chemical.


Fruit pit's who would have thought well I went on to the internet to search for some new apricot recipes and came across this one on

 What Julia Ate she said and I quote and paste!

" I put in a sack of the apricot pits, for the almond flavor they impart. I don't crack them to release the kernel, like many folks do. I put them in whole because I am lazy. This step is up to you!" 

Now this means : You wrap the pits into a
sack made of Cheese cloth tie it tight with some
cooking twine then add the pits to your mixture.

NO NO NO 

I do not mean to hurt anyone's blogging feeling BUT I do a lot of research about canning and preserving many time prior to posting. No I am not a "Master Preserver but I am careful and I hope you also are. xoxo

 Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

1.29.2014

Ahh to be young !

Yet a new canning class and with the young-in's. What a great lil group. I had gotten a letter from a young lady last year about joining our on going class. I have a canning class that meets once a month and it is fun. We discover new idea's everyone learns something and go home with the desire to can and preserve. It is a wonderful life.





Well much to my delight young people are getting back to basics. This does not mean they are their grandma this means they want to know what they are putting into their families tummy!



This is our little scientist Joy. If there is a question she wants the answer and if we do not know it we look it up. Love this ! She had two little one's a hubby and what looks like a full and busy life.



This would be Jenn and Heather. Thank Gofer's that she had that name. My daughter is Heather so that made one thing easy that day. Jenn is the Mommy who first got in touch with me regarding a class. Three month's later and thank you hubbies and napping time they made it.


Stir Stir Stir till you get your rapid boil.










Well we sure did have a lot to talk about personal and foodie.

 Jenn is pouring her jam into the jar here.



And it looks like Joy needs glasses. But personally I think she is a perfectionist



And off they go with their little recycled bag's of Jam and I stuck in a jar of bread and butter pickles.





 Thank you ladies for giving me a wonderful day of canning.Here is the link to make your own Raspberry Jam









1.08.2014

Pressure Canning Lentil Soup


Lentil Soup who does not love this creamy delight.
Making Lentil Soup and Pressure Canning Lentil Soup it is easier than you think.













Making Lentil soup is a pretty simple option as lentils do not pressure can and stay firm. Lentil beans are so good for you it is a must in any pantry. Lentil's are full of protein and high in fiber and we all need that. So lentil soup is grand. I experimented with lentils for months and soup is the only option. This lentil soup option is magnificent. This lentil soup is so tasty and filling on a cold night. Just darn right delicious.

Enjoy it all season long. I do mine in Quart jar's because there always seems to be more people at the house when I open one. Plus the next day and all week long you can enjoy this soup with any meal. The beauty of pressure canning your soup is that you always have a jar of delicious soup any time you want. No can - no preservatives and you will like that.

Ingredients

3 lbs of dried lentils - each pound of dried beans makes 5 cups cooked beans
8 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 red  onions, finely chopped
Chicken Broth enough to cover beans.
* Have additional ready in case you need more broth to fill the jars.
black pepper to taste
salt to taste
1/2 tsp dried oregano

With regards to seasoning your soup. Keep in mind that you can always add more when you eat it. You can add more seasoning's but you can not take it out!







Chop up all your ingredient's and have them ready.







Prior to starting this project you need to prepare your beans. You can get complete instructions on this post. It is very, very important.  Here is the post for instructions on cleaning your beanies. 
Many sites say lentils and split peas do not require soaking because of the speed of the cooking and how soft they become. But I disagree who want's dirty soup? The purpose of this recipe is to make a lentil soup and personally lentil's are far to small and mushy to can like regular bean's. But in all other blog's defense it can be done just not here. If you do anything at least clean them! I only soak my lentils for two hours.









 Alright your beans should be cleaned and we are now ready to start this project. Take your clean beans and put them into your stock pot.












Cover your beans with the chicken broth and add the remaining ingredient's to your pot. That is your garlic, celery and onion. You can add your seasoning now or add to each jar the spices you wish. About a 1/4 teaspoon each depending on the spice.









 Add additional chicken broth to cover completely. Warm the mixture for 15 minutes.
















 Once warm take your prepared jar's and fill with beans using a slotted spoon until the jar's are about 3/4 of the way full.










Fill remaining space in jar with liquid until you have a least one inch of head space. Wipe the rim's of your jar's, Place your seals and twist band's. Tighten the bands taunt. Place in your pressure cooker and cook until done.Pressure can pint's at 11 pounds for 75 minutes and Quart's for 90 minutes.

This recipe will make you approximately 8 quart's








Almost there this is my gauge thought you might like to see it


Enjoy this Winter delight all year when you pressure can!

Also Presto has a great site for information and recipes. 









Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.