Category

Canning and Preserving

Learn all about canning and preserving. This section covers perserving and making cheese; chutneys, relishes, fruit butters; flavored vinegers, jam, marmalades; and pickling and Fermentation.

This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...
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This piquant preserve is delicious spread on top of goat cheese on crostini and makes a great hors d’oeuvre. It is equally delicious on cheese or savory scones. INGREDIENTS: 5 cups crushed strawberries (about 5 lbs) 1 tablespoon lemon juice 3 tablespoons good quality, aged Balsamic vinegar 6 tablespoons pectin (powdered pectin, like Ball) 7...
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The flavor of ripe, sweet strawberries combined with the slow heat of the peppers gives this easy jam a wonderful zingy flavor. INGREDIENTS: 4 cups crushed strawberries 1 cup minced jalapeño peppers, seeded  1/4 cup lemon juice 1 (2-ounce) package powdered fruit pectin 7 cups white sugar 8 half-pint canning jars with lids and rings, sterilized METHOD:...
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Use this spicy-sweet sauce as you would barbecue sauce – it’s particularly tasty with pulled pork sandwiches.   INGREDIENTS: 5 quarts ripe plums, pitted and cut into pieces 1 yellow onion, chopped 5 cloves garlic, minced 1/4 cup canned chipotle peppers, drained and chopped 1 small red bell pepper, stem, and seeds removed and chopped...
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Sweet and tangy, this delicious chutney goes well with bread, cheeses, pork chops, and chicken! INGREDIENTS: 4 whole tomatoes, chopped 8 whole onions, chopped 5 whole apples, chopped 2 whole large green peppers, chopped 2 whole large red peppers, chopped 4 cups white vinegar 2 cups white sugar 1 cup brown sugar 2 tablespoons salt...
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One of the easiest and most flavorful jams to make — enjoy this delectable, tangy preserve on toast, scones, or stir into your favorite yogurt. INGREDIENTS: 4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries) 1 (1.75 oz.) package powdered pectin 1/2 teaspoon butter 4 cups sugar, measured into a separate bowl METHOD:...
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INGREDIENTS: Cheese 2-3 gallons goat milk or cow milk 1 packet mesophilic DVI Culture – OR – 4 oz. mesophilic culture from a mother culture 1 teaspoon liquid rennet dissolved in 1/2 cup water* Brine: 1/2 cup Kosher salt per 1/2 gallon of water (boiled and cooled to below room temperature) * NOTE: I use...
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MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...
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While researching how to make blueberry vinegar, I discovered there are two schools of thought. One school always cooks the berries and then strains the vinegar soon after, and the vinegar is almost always sweetened. Then there are “the purists” – those who don’t mind waiting. These are the ones that just mix berries and...
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INGREDIENTS: 12 medium cucumbers 6 green tomatoes 2 tomatoes, ripe 2 sweet green peppers 2 sweet red peppers 2 onions 1/4 cup pickling salt 4 cups vinegar 1 cup water 4 teaspoons sugar 1 teaspoon ground cinnamon 1 teaspoon turmeric 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 2 tablespoons white mustard seeds METHOD: Slice...
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