Saturday, August 31, 2013


I like to preserve tomatoes each summer when they are at their peek
of the season.

Bring the tomatoes to a boil for 5 mins.The skins come off easy then,
Set out how many jars you plan to use and add:
fresh basil, rosemary,oregano, and garlic
To each jar add a tbsp. lemon juice 1/2 tsp pickling salt
Cut up tomatoes to the size you like, stuff the jars and top with boiling water.
Insert a knife in jars and get all the bubbles to the top.

Seal and process for 40 minutes.

Vegetable Antipasto

  • 1 tbsp dried basil
  • 2 cups of vinegar, I use 1 cup white 1 cup cider  
  • 2cups brown sugar
  • 1/4 cup Worcestershire sauce
  • 3 tbsp pickling salt
  • 3 cans (5-1/2 oz/tomato paste
  • 2 tsp hot pepper sauce
  • 2 or 3 cloves garlic, minced
  Put in a large pot bring to a boil for a couple of minutes, add the carrots to the pot.
      I used 11 cups of veggies, pick which ones you like best.

  •  2 cauliflower florets
  • 1 cups chopped onions
  • 1 cups chopped yellow peppers
  • 1 cup small hot peppers. Red green mix
  • 2 cups (zucchini, unpeeled
  • 1-1/2 cups chopped carrots
  • 1-1/2 -cups chopped celery
  • 1 cup green beans cut
Add all the vegetables and continue to boil gently for another 5 minutes.
Put in jars and process for 25 mins.

Thursday, August 29, 2013

AJ's Pineapple Hot Jelly

 I pineapple
3 hot green peppers
4 hot red peppers
1 yellow pepper

1 large garlic clove
2 shallots
Grind in a blender
3/4 c of white vinegar
3 cups of white sugar
Bring to a boil boiling hard for 1 minute
take off stove and add 1 pkg certo
put in small jars and process for 10 mins.

Tuesday, August 27, 2013

Molasses Cringles


This is one of the few recipes for cookies that I do not use butter.

2/3 cup of oil
1 cup brown sugar
1 egg
4 tbsp. molasses
2 cups flour
1/2 tsp salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger fresh or powdered
1/8 tsp. cracked pepper

Roll into balls then into sugar
Bake on parchment paper at 350 for 10 to 15 mins.

Monday, August 19, 2013

Pahoehoe Sauce

This pineapple sauce is so tasty over Chicken, Ham, or Pork

2 1/4 c pineapple juice
1/4 c lemon juice
4 1/2 c sugar
1 pkg. pectin

Blend in mix well bring to a boil for 1 minute stirring constantly.
Add pectin boil another minute.
I always add a tsp. butter to keep the foam down.
process 5 mins.

Pahoehoe Sauce waiting for labels

Saturday, August 17, 2013

Chocolate Sauce

1 ½ cups of water
3 cups of sugar
1 ½ cups of cocoa
1 tbsp. vanilla
¼ tsp. kosher salt
2 tbsp. corn syrup

Heat water and sugar to a boil whisk in cocoa, vanilla, salt and corn syrup.
Stir till sugar is dissolved reduce heat and cook for about ten to fifteen mins. Until thickened.

Process  for 15 mins.

Friday, August 16, 2013

Labour of Love

Getting full again this year, had to get another shelf
Winter rewards
for over load. Let it snow all winter. We are ready.

Thursday, August 15, 2013

Maple -Rosemary Glazed Hazelnuts and Walnuts

Maple Rosemary Glazed Walnuts
Pic from Pinch my salt blog

I had some hazelnuts left that Bob picked
last year so put 1 cup of each to try

1cups walnut halves 1 cup of hazelnuts
1/3 cup pure maple syrup
1 teaspoon finely chopped fresh rosemary leaves
pinch of kosher salt
In a small bowl, stir together maple syrup, rosemary, and a pinch of salt.  Heat a dry skillet (I used nonstick) over medium-high heat.  Add walnuts to the hot skillet and pour in maple syrup mixture.  Cook, stirring frequently, until maple syrup has caramelized, about 3 minutes.  Spread walnuts out on a sheet of parchment paper and sprinkle with a bit more salt if desired.  Let cool.

Monday, August 12, 2013

Pickled Onions

These are spicy and good,

made with malt vinegar and garlic

Mustard Pickles

Mustard pickles go with so many different dishes. Side dish for meats, or dish for your table or on a sandwich. 
I usually make small jars as well for gifts.Using small onions mixed with red and green peppers and cauliflower with a few garlic cloves thrown in.

Sunday, August 11, 2013

Blackberry Jam

Free berries, all it takes is some work picking and the freezer is full for another year.Plus two batches of jam for the winter.

Bob does the picking as he knows I do not like the prickles.

I baked a pie from berries from 2012 yesterday, to have room for the new crop. Our company seemed to enjoy.

Saturday, August 03, 2013

Red Hot Pepper Jelly

1 cup of mixed peppers { I use 1/2 red pepper one banana pepper, bonnet peppers one green hot pepper and three small hot red peppers
to make up the cup.

3 cloves garlic
3/4 cups cider vinegar
3 cups white sugar
I pouch certo

Mix all in pot except certo bring to a hard  boil for 1 min.
take off the stove and add certo
process for 10 mins.

Serve with crackers and cheese