12 October 2014

Frozen Applesauce for Ryan

6-7# (Mom's big stockpot full of whole apples) Haralson apples yielded 6 pints unsweetened applesauce.


More frozen applesauce for Ryan

6# 10oz (Mom's big stockpot full) Haralson apples yielded 6 pints unsweetened applesauce.

And more frozen applesauce for Ryan.

6# 10oz apples (1# 3oz are Mom's Haralsons; the rest are from Luanne) yielded 6 pints unsweetened applesauce. This batch is slightly sweeter than the previous two.

We did end up with two cereal bowls full (total) that we ate. And actually, it's more for the niblings than for Ryan.

28 September 2014

Salsa Verde


6# tomatillos  ($6)
16.5oz onion ($2)
7.5oz banana peppers (5) ($1)
7.5oz hot bell pepper (6) ($1)
1 head garlic (5 large cloves) ($1)
10g cilantro ($0.96)
3tsp cumin
1 1/2tsp salt ($0.03)
1 1/2tsp red pepper flakes
1c apple cider vinegar
1c red wine vinegar ($1.76)
1c vinegar
3/4c lime juice


Yielded 9 pints. The reason for the vinegar variety is the obvious one--that's pretty much all we had!


Shirley Sauce for Ryan (#1)
5 1/2# tomatoes
1oz jalapenos (3)
3oz Big Bomb pepper (2)
15oz onion
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #2)


Shirley Sauce for Ryan (#2)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
1.6oz Big Bomb pepper (1)
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #1)


Shirley Sauce for Ryan (#3, combined with #4 before processing)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
14 1/2oz onion (half of a ginormous onion from Berry Acres)
2c red wine vinegar
2c sugar
2T pickling salt


Shirley Sauce for Ryan (#4, combined with #3 before processing)
5 1/4# tomatoes
14oz onion (the other half of the ginormous one from batch #3)
0.6oz small hot orange pepper (1)
1oz jalapenos (2)
2c red wine vinegar
2c sugar
2T pickling salt


Batches 3&4 yielded 11 pints.


Shirley Sauce for Ryan (#5)


5# 10oz tomatoes
1 1/2oz jalapenos (3)
1/2oz small orange hot pepper (1)
1# 4oz onion (2)
2c sugar
2c red wine vinegar
2T pickling salt



Yielded 6 pints.

21 September 2014

Salsa Verde, type A


4# tomatillos (12c chopped)  ($4)
8 cloves garlic ($1.00)
13oz Candy onions
5.6oz assorted chilies (1 1/2c chopped) ($1.58)
10g cilantro ($0.96)
1tsp salt ($0.02)
2tsp cumin
2c vinegar
1/2c lime juice
1tsp red pepper flakes


Yielded 5 3/4 pints




Salsa Verde Type B


2# tomatillos ($2)
2.4oz assorted green chilies ($0.68)
10g cilantro--Oops!--($0.96)
4 cloves garlic ($0.50)
6 1/2oz Candy onions
1/2tsp salt ($.01)
1tsp cumin
1/2tsp red pepper flakes
1c vinegar
1/4c lime juice


Yielded 3 1/4 pints.


One jar is labeled AB--it contains about 3/4 type A and 1/4 type B.




Salsa Verde Type O (gave four of these to Mom & Dad)


6# tomatillos ($6)
10g cilantro ($0.96)
1# Candy onion
6 large cloves garlic ($2)
8oz assorted green chilies ($2.25)
1 1/2tsp salt ($0.03)
1 1/2tsp red pepper flakes
3tsp cumin
3c vinegar
3/4c lime juice


Yielded 9 pints.

14 September 2014

Whole Tomatoes


6# Fourth of July tomatoes
5.7oz unknown small tomatoes (bonus from farmer's market)
6T lemon juice (one per pint)
3tsp pickling salt (1/2tsp per pint) (18g, $0.07/oz)


We did not core these, just skinned them.


Yielded 6 pints.

13 September 2014

Shirley Sauce


5 1/2# chocolate tomatoes ($11)
1.7oz Serrano peppers ($0.50)
1# candy onions
2T pickling salt ($0.09)
2c sugar ($0.59)
2c red wine vinegar ($3.52)


These tomatoes were extra meaty--only simmered 20 minutes.
Yielded 5 pints @ $3.14/pint

10 September 2014

Peach Jelly


4c peach juice ($5.33)
1/4c lemon juice ($2.79/32oz/189tsp)
4tsp calcium water
1/2c sugar ($0.76/#)
1/4c sugar ($0.70/#)
4tsp Pomona's pectin


Yielded 6 half cups

9 September 2014

Another egg!

7 September 2014

Shirley sauce for Mom


3 1/4# tomatoes (from her)
1# 11oz Fourth of July tomatoes
6oz Patio tomatoes
3.9 oz Big Bomb peppers
15 oz onion ($1.19)
2c sugar ($0.64)
1 1/2c red wine vingar ($2.04)
1/2c red wine vinegar ($0.90)
2T pickling salt ($0.09)


Yielded 4 1/2 pints @ $1.08/pint.

6 September 2014

First egg today!

3 September 2014

Plum Pulp


6# plums
1 1/2c water


Yielded 7 cups.




Pomona Plum Jam


7c plum pulp
7tsp calcium water
3 1/2c sugar  ($0.96)
3 1/2tsp Pomona's pectin (same 1oz box; there's still more left)


Yielded (8) 4-oz jars and (5)-8oz jars.

2 September 2014

Frozen grated zucchini
1# 1.6oz yielded 3 cups.
1# 8.7oz yielded 4 1/2 cups.

1 September 2014

Shirley Sauce


4# Fourth of July tomatoes
1# 3oz tomatoes from my mother
1# onion (farmer's market, $1.50)
5oz Big Bomb peppers (from my mother)
2T pickling salt ($0.09)
2c sugar ($0.64)
2c red wine vinegar ($2.72)


Yielded 5 pints @ $0.99/pint.

31 August 2014

Warm Plum Pulp (Gourmet Preserves)


6# wild plums
1 1/2c water
1-1oz Big Bomb peppers (from my folks)


Yielded 6 1/2c pulp.




Traditional Warm Plum Jam (Gourmet Preserves)


3 1/2c warm plum pulp
3 1/2c sugar ($1.28)


Yielded 4 cups @ $0.32/cup.




Pomona's Pectin Warm Plum Jam


3c warm plum pulp
3tsp calcium water
1 1/2c sugar ($0.55)
1 1/2tsp Pomona's Pectin ($4/oz by the box; calcium included)


Yielded 3 cups.




Upon first taste (before cooling), the Pomona's was a bit more astringent, and the traditional had a bit more pepper bite. On an English muffin (again, it was still warm), I detected more heat in the traditional. They both need more heat. Maybe I should be calling them Warm-ish Plum Jam. We didn't calibrate the thermometer; the Traditional is more like jellied plum candy--very firm!

30 August 2014

Shirley Sauce


5 1/2# tomatoes (farmer's market, $16.50)
2oz cayennes (North Star, $2), seeded all but 2 (think there were 6 or 7 total)
1 1/2# onion (farmer's market, $2.25)
2c red wine vinegar ($3.12)
2c sugar ($0.73)
2T pickling salt ($0.09)


Yielded 4 pints @ $6.17/pint


Too much onion.

27 August 2014

Hot Shirley Sauce (Pickles to Relish)


5 3/4# tomatoes (3 1/4# Fourth of July, 2# North Star Farms (from farmer's market, $6.00), 1/2# Patio)
1# red onion (North Star Farms)
4oz Big Bomb peppers (my parents)
2c sugar ($0.73)
2c red wine vinegar ($3.52)
2T pickling salt ($0.09)


Bring to a boil; simmer til thick.
JSP/RWB10(4oz)15(8oz)A


Yielded 4 pints @ $2.59/pint


First taste seems hotter than previous batches.

26 August 2014

Peach juice


4# peaches
1 1/2c water


Yielded 6 cups @ $1.33/cup


We're planning a plain peach jelly and a hot pepper peach jelly.

25 August 2014

Peach Chutney (blue Ball book)


4qts peaches, peeled, pitted, & sliced
1 jalapeno
1 cayenne
2T ginger, minced
5oz onion, chopped
5c vinegar
2tsp salt
1c currants
1/4c mustard seed
2c brown sugar
1tsp red pepper flakes


JSP/RWB10(4oz)15(8oz)


Yielded 8 pints.

24 August 2014

Crabapple Chokecherry Jelly


1c chokecherry juice
2 1/2c crabapple juice
1/2c water (rinsed out juice containers)
4c sugar


Yielded 5 cups




Ginger Peach Jam (from Gourmet Preserves)


3# peaches, peeled, pitted, & sliced
3 quarter-sized ginger slices
1T lemon juice
1/3c water
Bring to a boil; simmer 10 minutes.
2c sugar (added 1/2c at a time)
Simmer til jam thickens & liquid clears. Should reduce to about 4 1/2c. Remove ginger slices and fold in 1 1/2oz pea-sized bits of candied ginger.


Yielded 4 1/2c.


Needs more ginger slices and maybe less candied ginger.






Apple Pectin Stock
5# crabapples (we trimmed off 1/2#)
2 1/2qts water


Yielded 5c sauce and 2qts 2c pectin

23 August 2014

 5qts crabapples yielded 2 1/2c juice.

19 August 2014

Over-simmered 3# of chokecherries. Ended up with one cup of juice.