Salsa Verde
1# 15.9oz CSA tomatillos, chopped (5.5c)
7oz CSA onion, chopped (1c)
5 cloves farmer's market hardneck garlic, minced (1/2oz)
9.4oz green chilies, chopped
1 tsp cumin
1/2tsp salt
1/2tsp cayenne
2T minced cilantro
1/4c lime juice
1c vinegar
Combine, bring to a boil. Reduce heat and simmer 10 minutes. JSP/RWB15(8oz)
Yield: 6 cups.
Green chiles may have been Anchos. They were not hot, from Marketplace Foods. Recipe came from a box of Ball lids. Probably in the Blue Book as well.
Tuesday, July 28, 2015
24 September 2013
Shirley Sauce
5.25# yellow CSA tomatoes
16oz onion (farmer's market & CSA)
3.3oz hot Hungarian CSA peppers
2c sugar
2c red wine vinegar
2T pickling salt
JSP/RWB15(8oz)A
Yield: 9 cups plus enough for a meal. Slightly sweeter and hotter than previous (15 Sept 2013). Not as pretty.
5.25# yellow CSA tomatoes
16oz onion (farmer's market & CSA)
3.3oz hot Hungarian CSA peppers
2c sugar
2c red wine vinegar
2T pickling salt
JSP/RWB15(8oz)A
Yield: 9 cups plus enough for a meal. Slightly sweeter and hotter than previous (15 Sept 2013). Not as pretty.
15 September 2013
Shirley Sauce
3# CSA red tomatoes
11oz Black Plum tomatoes
1# Black from Tula tomatoes
2.6oz German Pink tomatoes
3-4 Lemon Drop tomatoes
(5.25#, approx, run through SauceMaster)
12 jalapenos, chopped and seeded (approx. 1/3#)
14oz onion, diced
2c sugar
2c red wine vinegar
2T pickling salt
Cook until thick. JSP/RWB15(8oz)A
Yield: 10 half-pints plus enough for a pasta meal for two. Excellent!
Note for July 2015: This may have been the first time we made Shirley Sauce.
3# CSA red tomatoes
11oz Black Plum tomatoes
1# Black from Tula tomatoes
2.6oz German Pink tomatoes
3-4 Lemon Drop tomatoes
(5.25#, approx, run through SauceMaster)
12 jalapenos, chopped and seeded (approx. 1/3#)
14oz onion, diced
2c sugar
2c red wine vinegar
2T pickling salt
Cook until thick. JSP/RWB15(8oz)A
Yield: 10 half-pints plus enough for a pasta meal for two. Excellent!
Note for July 2015: This may have been the first time we made Shirley Sauce.
27 July 2013
I found some of my previous notes!!!
Sauerkraut
1# cabbage
10g pickling salt
Filled 3/4 of a quart jar--only used a spoon to pack it, though. Used an airlock lid.
28 July: temp is 66*F at 9:00am.
31 July: temp is 67*F at 3:00 pm.
1 Sept : temp is 72*F at 11:15 am. Taste test: Squeaky, needs to go a bit longer yet.
Sauerkraut
1# cabbage
10g pickling salt
Filled 3/4 of a quart jar--only used a spoon to pack it, though. Used an airlock lid.
28 July: temp is 66*F at 9:00am.
31 July: temp is 67*F at 3:00 pm.
1 Sept : temp is 72*F at 11:15 am. Taste test: Squeaky, needs to go a bit longer yet.
Monday, June 22, 2015
22 June 2015
Pickled Northern Pike
1/2T pickling spice
1T pickling salt
1/2c sugar
1 "ring" dried onion
Didn't have enough fish for a quart, so am halving it for a pint.
1/2T pickling spice
1T pickling salt
1/2c sugar
1 "ring" dried onion
Didn't have enough fish for a quart, so am halving it for a pint.
Master Pickled Fish Recipe
Master Pickled Fish Recipe
Per quart jar:
1 T pickling spice
2T pickling salt
1c sugar
1 slice onion
Fill jar with cubed fish and cover with vinegar. Keep in refrigerator, shaking twice a day every day for three days, then let sit for an additional two days.
Per quart jar:
1 T pickling spice
2T pickling salt
1c sugar
1 slice onion
Fill jar with cubed fish and cover with vinegar. Keep in refrigerator, shaking twice a day every day for three days, then let sit for an additional two days.
Tuesday, June 9, 2015
8 June 2015
Watermelon Rind Pickles
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
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