Sauce with tomato peppers onions and spices
The weather in West Virginia this fall and early winter has been a soggy mess. So to keep the family warm and fed until the cold of winter freezes up the mud and turns the world to a lovely white. I have been cooking comfort food in the rain. Home made Chili is a easy quick dinner when you make and can the sauce at the peak of tomato season.
Chili sauce from the garden is a family favorite. We have been making this sauce for generations and it can be made fresh from the garden or canned and stored for the long winter. We usually use ground venison as the meat adding a mixture of kidney beans to the sauce when ready to serve.
If you raise tomatoes and sweet bell peppers you can make home made chili sauce with just a little effort. This recipe usually makes 7 to 8 quarts of sauce but you can easily cut the recipe down or double it for a larger family. Each quart of sauce added to one pound of ground meat and two cans of beans makes around 6 to 7 servings of Chili.
For this recipe you need 25 pounds of ripe tomatoes. I usually have about half that ripe at one time in the garden and end up adding some to mine from the farmers market. You can also buy a half bushel of tomatoes at once and make one turn of sauce.
cored tomatoes ready for boiling water bath.
The first step is to wash, core and scald all 25 pounds of tomatoes. I do the best I can coring the tomatoes and leave them whole to scald to remove their skin. The more ripe the tomato the faster and easier it is to remove the skin. I boil about a gallon of water in a large stock pot adding tomatoes until they reach the top of the pot. Boil the tomatoes 3 minutes until skins come lose. Dump hot tomatoes into a cold water bath in a sink and allow to cool. I add a couple of trays of ice to the bath. Refill the cold water bath as it gets warm after adding 5 or 6 pounds of tomatoes at a time. The skins will pull lose easily leaving a nice pealed tomato for chopping.
Next dice up tomatoes with a ruff chop and place in large stock pot to begin to cook down. At this point you will have enough juice to cook the tomatoes with out scorching if you use a Med/High heat.
Next add onion, peppers, garlic, sugar, spices and allowed to cook until everything is soft. Simmering the sauce for about 30 minutes. At this point add tomato paste, 2 cans will help to reduced the amount of water in the sauce. The sauce could be canned at this point if you like a chunky sauce or I put ours through a food mill to remove any seeds, skins and lumps.
(I make small packets of spices to drop in the simmering sauce to make it easier to remove the large seeds and leaves.)
pickleing spice and a 6×6 piece of cheese cloth ready to tie up
spices wrapped into cheese cloth
After pressing the sauce through a food mill, heat sauce to boiling and ladle into clean prepared quart jars. I always wash and sterilized at least 9 jars just in case I end up with more then 7 quarts of sauce. Add clean sterilized lids and rings and process in a boiling water bath 20 minutes. No pressure needed with high acid foods like tomato sauce( 20 minutes for quarts and 15 minutes for pints). Each jar will last at least one year after being canned. I rarely make less than 14 quarts at a time.
Garden Chili Sauce
1/2 bushel ripe tomatoes or 25 pounds
1 cup chopped fine hot peppers we use a med hot pepper.
1 cup chopped sweet peppers
1 cup red onion
2 heads of garlic chopped fine this equals about 10 cloves
1/4 to 1/2 cup granulated sugar
2 teaspoons salt
1 teaspoon black pepper
1 2.0 oz can ground chili powder, more or less to taste
2 small cans tomato paste
1 tablespoon pickling spices, placed in a cheese cloth,
We use Mrs Woods Mixed Pickling Spices but if you do not have Pickling spice, mustard seed, Bay leaves, whole allspice, cinnamon and coriander seeds can be used.
When ready to use add one pound cooked ground meat and two cans of kidney beans simmer and serve.
for more information on canning in a boiling water bath please refer to the Ball Jar Website.
Categories: canning, country cooking, gardening, peppers, Preserving, regional food, Venison Tags: Ball canning, Canning, chili, comfort food, country cooking, Gardening, tomatos
Drying meat into Jerky is a tradition in the mountain state and has always been a safe convent way to store meat over the winter. Our family makes it and shares it at the holidays as gifts with friends and family alike. We make several flavors and some are savory and some are more sweet but all of them taste great and make great snacks for the woods or the car.
As the last day of deer season approached this fall I had my older son and his family come to our house to help make venison jerky. I made a quick trip to the local store to pick up supplies and flavorings for the jerky. My whole family likes a traditional recipe that uses Soy Sauce and Worcestershire as the salty marinade for the preservative marinade for the Jerky but when heading to the sauce section of the grocery store I found empty shelves. No Soy Sauce of any kind and only a small selection of Worcestershire sauces. So I added a selection of A-1 sauce and Teriyaki sauce and a small bottle of Worcestershire sauce, thank goodness I had Soy Sauce on hand at the house. So we made 4 flavors of Jerky with 8 pounds of Venison Roast.
white tail deer meat ready to be boned
With several hind quarter roasts that were lightly frozen we cut the meat into thin slices. Using slightly frozen meat allows us to control the slicing better. Setting my slicer to #1 we were able to get a slice that was about the thickness of a coin. I placed a forth of the meat into individual Ziploc bags. Added a selected marinade and sealed the bags and placed them in the refrigerator for 24 hours.
The following morning I removed the thawed steak and marinade from the refrigerator and prepared my drying racks. I also have a dehydrator but it is to small for large amounts of jerky that we were making on this day. So I placed a bakers cooling rack on top of a standard cookie sheet and sprayed both with a non-stick cooking spray. Pulling the marinated meat from the bags I placed one thin row of steak on the rack trying not to over lap the edges. Then placed the rack and cookie sheet into an oven that was preheated to its lowest setting. My oven will only go as low as 140 degrees and set timer for 6 hours. My dehydrator goes as low as 120 degrees and can run as long as the power is on. 8 hours is good for drying overnight and works great for about 1 pound of meat.
Soy Sauce Jerky ready to dry
After 6 hours I tested the Jerky for dryness. Jerky stores best if there is no fat and the moisture level is low but not so dry that the meat breaks when bent. I like my jerky slightly chewy and will cut the meat thicker to make it chewy. The meat will reduce in size about twice while drying, the thicker the meat the longer the dry time, and the chewier it will be when finished.
The recipe that I fallow “Soy Sauce and Worcestershire Jerky” comes from one of my favorite wild game cook books (North American Hunt Club Wild Game Cookbook). The A-1 sauce was a random idea and I would make it again any time my son asks for it. I have made the Teriyaki before and it is my personal favorite. The A-1 and the Teriyaki are used straight out of the bottle with out the addition of any other ingredients.
I used 4 pounds of roast to make this jerky recipe and it worked wonderfully.
Oven-Dried Soy Sauce Worcestershire Jerky
by J.W. Kaufman Jr.
4 pounds Venison sliced or ground
1/2 cup Soy Sauce
2 Table Spoons Worcestershire sauce
1 tsp pepper
1/2 tsp garlic powder
1 tsp onion powder
Trim and Discard all fat from meat.Cut meat into 1/4 thick strips cut across the grain. Mix remaining ingredients together. Stir to dissolve as much as possible.Add meat,mixing thoroughly to coat meat well. Let stand 1 hour to over night, stirring occasionally.Place meat strips on drying racks or on oven racks covered with foil. Dry at lowest temperature until dry. 4-6 hours. I personally used the oven setting of 140 degrees and dried my jerky for 6 hours.
Soy Sauce Jerky dried at 140 degrees for 6 hours.
I made gift bags after the jerky was totally dry and ended up with 6 bags of jerky. The first two ended up in my husbands and sons backpacks for the next hunting trip and work. The other 4 was given as gifts to friends of our family. The response from everyone who received a bag has been wonderful.$5.00 for 6 oz bag for store-bought Jerky Vs a 10 oz. bag of free jerky as a gift is always well received by the men in my family.
Hope you all have a happy and productive New Year as I cut up the last of the deer from the 2016 hunting seasons.It has been a busy year, my family was successful in filling my freezer and pantry once again.I am personally looking forward to spring and getting back out in the woods fishing and turkey hunting. Happy New Year!
Categories: country cooking, deer, Dehydrated Foods, Dried Foods, Hunting, Preserving, snacks, Venison, Venison Jerky, wild food Tags: Dehydrated Foods, Dried Foods, homemade snacks, hunting, Preserving, venison, Venison Jerkey
Bee in pink rhododendron flower on family farm 2002
I have spent several years thinking about becoming a beekeeper and this year I will officially have my own hive. I have followed blogs and read books and talked with several beekeepers about the hobby. I have been supportive in my gardens to feed all pollinators and like any normal person I love honey. So this February I enrolled with about 40 other community members in a Department of Agriculture class titled “Beginning Beekeeping” given through the Lewis County,W.V. Extension Office. The class was what I needed to feel like I can become a responsible beekeeper.
One of the wonderful things about the class was to see who also enrolled in the very inexpensive class.They are the faces of people who I see almost everyday,there were farmers, business owners, teachers, retired state employees, gas men, salespeople and few children all eager to learn how to help the bees. It was an equal mix of husbands and wives and families who all felt the drawn to honey and the plight of the bees. Maybe it was a mixture of love and fear that made all of us trudge to the 4 classes almost 2 1/2 hours long in the cold evenings of February.
Living in an agriculture heavy state bees are a serious topic of conversation.My community worries about the future of our farms and orchards with less pollinators . They want education and they want to help bees.The classes were eye-opening for all of us. According to USDA’s 2014 report open pollinated soybean and apples are our state’s 3rd and 4th largest cash crops. Those two bee loving crops produces $25,708,000 dollars of produce for our state’s economy. This is only the information on registered producers who sell for profit. The effects of low bee populations are dramatic when you add in all the other fruit and vegetables that are lower on the list and all the produce from the back yard farmers that sell or give away their produce. It is overwhelming that all of this money rests on the winged shoulders of our bee population.With bees in decline all of us at this class understood the importance of our attempt on a small-scale to help.
Spring wild blue bells at Hacker Valley, West Virginia
Honey sweetens the pot for beekeepers who want to also make a profit from caring for the bees. In our class were able to get enough information about bee keeping to think seriously about what we will do with the honey. Our family plans to eat and give away honey with the comb in jars, so we will be doing a more historic and traditional way of processing our honey then many in our class. Most members will be removing the honey with a centrifuge system that should make honey production faster and easier.
Cosmos a bee favorite flower in the backyard
As spring arrives I will be writing more and sharing photos of our last class where all of us beginners will get a hands on chance to open and split a hive, take a look inside the hive and look at the condition of the queen and the comb. It will be just before then that we should have our hive and begin setting it up in the yard. Around the same time our bees should arrive and we will take the first steps in this adventure. I am looking forward to sharing my new hobby with my husband and two sons. If I am lucky maybe they will also see the value in raising these very important pollinators and will see the overall benefits to our family, community and state. If Christopher finds any interest in the bees he can even use them as a 4-H project to educate other kids about bees, honey and how important they are to our world. It is because of all people I call my friends that I think together we can make a difference in our environment one hive at a time.
Categories: 4-H, Apples, Beekeeping, Foraging, hobbies, Honey, Preserving, rural life Tags: 4-H, apples, Beekeeping, foraged food, Honey, rural life
Yesterday as I stood at the dock of our local feed store, Southern States, I watched small pellets of snow falling in the cold morning air. Yet when I looked closer at the mysterious dust that slowly covered the roof of my car and the shoulders of my sweater I realize that the white dusting is not snow at all but seeds. Seeds are wafting down through the air from the milling machine that I hear grinding away in the loft of the steel building. Some of the pieces appear as crushed corn, others are millet, cotton seeds and shells from soybeans. The mixture is for bird seed, I think, and the finches swoop in, landing on top of a stack of pallets at the end of the dock to steal what no human would want. My hair and sweater are white in a matter of minutes and the older farmer standing next to me laughs at the sight of our hair white with corn dust. What a strange and wonderful way to start my day. It Reminded me how wonderful, powerful and mysterious seeds are and what they can mean for us.
Cars at loading dock at Southern States
When I returned from Southern States I also started to clean out our garden. Trying to gather up the last of the died plants. The tomato vines,the pepper stocks, the Zinnia stems and a rotten watermelon are all that is left of the work that my garden did over the summer. As I move through the rows I come to Christopher’s Zinnia’s that bloomed like wild this summer. They died in mid bloom by a hard frost about a week ago. They are all that remains standing in the garden and still have seeds in side the brown dead blooms. I though to myself that I should gather up some of the seeds for next year before the birds discover that in side this wrinkled crusty shell there lives a hundred small seeds.
Dead Zinnia Bloom in the Garden 2015
So I gathered up about 12 seed pods and headed to the house to pull them apart. Remembering that before the frost I pulled the last few rounds of green beans off the plants to store as seeds for next year. I have been waiting for them to dry so I can shuck the seed pods to store them for planting next year. So my garden will be full of green beans again.
shucked green beans, leather britches or seeds for next years green beans
Dry Shucked green beans, Leather Britches, or dried white beans
Then over the weekend my family also gathered the chestnuts and hickory nuts in our yard and the surrounding woods. this means I will have a few for winter cooking. The hickory nuts looked like they were ready crack open their hard shells and begin to grow if only the weather was getting warmer not colder.
ripe chestnuts in the back yard
Hickory Nuts with shell
What still surprises me every year that I plant a garden is the power inside a seed. That each one is the renewed life of what was lost only a few months ago. It really should come as no surprise to any of us that we instructed by Dr’s to eat more seeds, get more of our protein from seeds and try to get our oils from seeds instead of animal fats. They hold inside their shells the power and energy to renew life. They are the grand magic that holds with in them all the secrets of our living world. With just a little water and warmth, they begin the life cycle again in hopes that life will continue again, that we will see the spring flowers, see the fruit of their labor and again reap a harvest. It is miraculous that some how every thing we see in nature comes from a seed.
The seed is also one of the most used symbols in religious texts and a common metaphor used for writers and poets. It is the seeds ability to transform from a small brown stone, shedding its shell, pushing through the hard earth and reaching up to grow, that is stunning. How they survive the elements and sprout leaves and roots to one day become some thing enduring that fascinates me. It is hard to believe that about 6 months ago, this was just an avocado pit, a seed, that I lovingly planted in hopes of one day having an Avocado tree of my own.
Avocado tree from seed
One day the tree will be taller and stronger than me. It should live longer then I do and could produce fruit for generations. It can produce more seeds than we can count and one day may be the parent to a hundred trees. So with in one seed is the energy and potential to create hundreds if not thousands of trees. This is why the great texts use the metaphor of the seed. To teach us about life, death and rebirth. That nothing really ever ends that it is only a transformation from one form to another. The seed lives in the fruit of the living tree, becomes the hardened seed when death and harvest comes, to sprout and regenerate when the seed roots,and finally grows sharing its new life. If only we could look at our lives in the same way and see the beauty that is found in the seed. That death and life are only part of a greater pattern of events. That life is the bounty of nature and that we are just simply seeds at heart.
popular tree seed pod
Categories: Change, Fall, Foraging, gardening, Nuts, Preserving, seeds, water Tags: backyard garden, Death, fall, foraged food, Foraging, Gardening, growth, nuts, seeds
Tom and I have decided to try to have a totally Heirloom garden this year. We want to join the Seed Savers Exchange to save Heirloom , untreated, Non hybrid, Non- GMO seeds. So with a new garden and new seeds comes new challenges. We do raise our garden in an organic way so saving heirloom seed just makes sense. This is the process that my aunt, uncle and grand parents used to raise their gardens.They raised a crop, saved the best seeds and planted again, simple, direct and generally easy if the crop was healthy. This process does not work very well with Hybrids. Have you ever tried to grow a fruit tree from seed at the grocery store? Have you ever tried to grow an acorn squash and gotten some other kind of squash from the seeds you collected… I bet you have!
Carnival squash… maybe ? seeds from store bough acorn squash hybrid
The above photo is of an experiment Christopher and I did two summers ago. If you find the most wonderful vegetable, and want to grow it from seeds that you save, will you eventually grow what the parent crop was? The answer is No in most cases… and this is proof that Hybrids are not reliable in self-sustaining gardening. This is the result of growing a seed from a Hybrid Acorn squash from a Kroger grocery store. I understand that in this case the “Squash” needs more water to grow to a bigger size but I am thinking that this is not growing an acorn squash at all but a pumpkin crossed with an acorn squash.
I am looking harder at what I want to accomplish with my garden. First, I want to feed my family healthier food. Second, I want to learn better ways to become a self-reliant person. Third, I want to be able to reseed my garden if that time comes that I need to or that I want to. Seriously, I think that it is really wonderful that if I save seeds I can share them with others who also like the plants I grow and they too will have their own means to feed them selves without ever having to go to a manufacture to get food seeds or be left with seeds that do not produce.I also like the idea of seed sharing and the history around some seeds. At the Seed Savers Exchange you are able to get the history of every seed in the catalog. Really cool stuff here if you like to know about where you food really comes from. Here is a typical page in the catalog.
Bean pages of Seed Savers Catalog
So today I am in the process of making a list of the plants and seeds I want to grow in the new garden. I have Sweet potato roots ( from stock that is 40 years old) from last year stored away and ready to sprout for this years garden. I will start them in my window in about two weeks. I want acorn squash that actually grows acorn squash, lots of pole beans (snap and dry), cantaloupe, watermelon, tomatoes, peppers (hot and sweet), brussels sprouts,cabbage, pumpkin and parsnips. I think that will get me through this year with a small new garden.
My husband is the one who encourages all of this craziness and is the one who also thinks we should join in some of the seed conservation. So I will become a member and start to save mostly pepper and bean seeds this year. With help from Heritage Farm and their seed saving tutorials and classes I will donate back some of my seeds and store some for our families future use. Then share them with my friends and family and hope to keep at least one seed alive for the future. (I think I am seeing a trend here look up My Brothers gift of Memories and see why)
Again for more information on the Seed Saver Exchange and how it all works visit their website and look at the large verity of flowers, vegetables and apple trees these people are trying to save and share for future generations.
Seed Savers Exchange.
Categories: family health, gardening, heirlooms, Non-GMO, organic food, Preserving, pumpkin, Seed Savers Exchange, seeds, Sweet Potato Tags: acorn squash, beans, Gardening, heirlooms, Non-GMOs., organic garden, Seed Savers Exchange, seeds, Squash, sweet potatoes
As with almost all pickles, pickled eggs were a safe and easy way to store food without refrigeration. Using simple ingredients like water, sugar and cider vinegar people could save their extra eggs from the summer and eat them when the long winter depleted families stores of meat and poultry. I have read that it was the Amish that added their wonderful pickled beets to the eggs to add color and a spicy twist. The tradition is very popular in West Virginia where the eggs are found everywhere from the grocery store to road side restaurants. We are so luck to have many of the Amish traditions passed down from their communities in Ohio and Pennsylvania.
half of pickled egg
My family takes the beets from our garden and pickles them in a spicy brine of cider vinegar, sugar, cloves, allspice, nutmeg and cinnamon. We then add the pickled beets to boiled eggs. Adding in a fresh dose of water, sugar and cider vinegar for a holiday treat. I make these lovely hot pink eggs at Christmas and Easter every year. Starting about 5 days before the holiday so that the eggs are pink to the edge of the yolk. Letting the eggs soak any longer the brine will toughen the yolk and make it rubbery.
I take 10 boiled eggs to one quart of pickled beets, either home-made or store-bought, adding them to a gallon non reactive container with a lid. To this mixture I add 1 cup water, 1 cup cider vinegar and 3/4 cup sugar to a sauce pan on the stove and simmer until sugar dissolves. I pour that hot mixture over eggs and beets, mix well, seal with a lid and store 4 to 5 days to get the pink up to the edge of the egg white. The longer the eggs soak the stronger the taste.
Pickled eggs floating in beet brine. in a non reactive container
We serve the eggs along with the pickled beets that are in the bottom of the container. The sweet beets are a treat that I can not pass up and the kids love to take a bite into an egg that is not totally pink all the way through and has a bright white stripe inside.
There are many other ways to make pickled eggs some are hot and spicy with hot peppers added, some call for onions and some that are just a cider brine with white eggs. But in our house nothing reminds me of spring as much at hot pink eggs at our Easter table.
Categories: apple cider vinger, beets, beets, canning, Easter, eggs, Preserving Tags: Amish, beets, Easter, eggs, food preservation, Gardening, pickled beets, pickled eggs, pickles
So it did finally frost about a week ago and we did finally get a chance before my two-week recovery to get out and dig my beautiful, bountiful, overflowing sweet potatoes. This was the first time either my husband or I attempted to grow them in our family garden. The slips were a gift from a friend and we started off with about 10 plants and hoped to get 2 to 3 roots per plant. Well as things always go in a garden this one was about the funniest fails I have ever had.
Sweet Potato slips ready to plant
The plants started off well and we did nothing to stop their spread or growth. Eventually they over ran the row they were growing in and just took over. My pumpkin hills became a sea of sweet potato vines and we lost pumpkins and cucumbers to the tangle of root shoots. Cody my oldest son played hide and seek with pumpkins and cucumbers in between their glossy leaves.
Cody picking Pumpkins in the sweet potato patch
So the excitement was so high when my husband said it was time to trim the plants down and dig, dig, dig. It took us a couple of hours to dig the patch of 10 plants. Slowly and careful to not damage to roots we found that almost the enter garden damaged by VOLES. Check out this link for images and information on the difference between Moles and Voles.
I wanted to laugh and cry all at once, the largest and most beautiful potatoes were the most damaged.The beautiful pink skin left with huge holes and pits. We carried two five gallon buckets up on the porch and I just walked away…… for several days! It was so discouraging I almost tossed all of them out.
Mole damaged sweet potatoes 2014
As I walked past the buckets twice a day for a week my heart just did not have strength to dump the darn things out. “What should I do with them” was my thought every time I looked down at the muddy pink flesh. Finally on a spur of the moment idea I just started cleaning, sorting and tossing out my harvest. Finally it came to me… “What would your grandma do? She would use them any way.” The roots were mostly corked over where the damage had happened, so no rot was found. I was left with 8 to 10 pounds of sweet potatoes that needed saved in some way. So I cleaned, paired and salvaged what I could from the buckets.
trimmed,washed and sorted sweet potatoes ready to parboil
I boiled the potatoes for twenty minutes, drained them and cooled them for several hours. Still sad, I removed the skins by hand under warm running water. Finally, they started to look like the yams that we normally see brightly colored, clean and blemish free. I cut them into large chunks and measured their amount. Discovering that I really did not have enough to make a full canner full of candied sweet potatoes I froze the remaining pieces.
4 Cups frozen Sweet potato chunks
Then as I reached the end of my pile of chucks I finally realized that I had plenty of time to make a Sweet Potato Pie ( canning sweet potatoes is at least a 90 minute process that I did not want to do). So just on chance I took the remaining pile of potatoes and cooked them for another 20 minutes until fork tender and braved the internet for a pie recipe. So to make this story shorter I made 2 wonderful sweet potato pies that I shared with my friends and family.
Maple Pecan Sweet Potato Pie.
At the end of the day I felt satisfied, I had learned a lot about Voles/Moles, Sweet Potatoes and Pie. This gardening FAIL ended up tasting great! Lucky for me every one seemed to like a pie made from what retail stores call trash. I think my Grandmother who raised 6 living kids and farmed for a living would have been proud that I didn’t give up on those chewed up roots.
Categories: cakes and family deserts, canning, gardening, mole/ vole damage, Pie, Preserving, regional food, Sweet Potato Tags: backyard garden, Canning, freezing, Gardening, Sweet Potato, sweet potato pie, sweet potatoes, voles/moles
Our family loves Sauerkraut and they have made it home-made for generations. I was fortunate to receive a used kraut cutter from my father in law over ten years ago. This ones made by Masketeers in Belington,West Virginia with Appalachian Hard wood.The antique crock is a more resent purchase but is around 50 years old so the following post will be a traditional view of the Sauerkraut making process, they way that my in laws family has made it here in Appalachia over a hundred years. There are other vessels that people make their fermented vegetables in but for me I find the use of a lager crock useful because you are able to adjust the amount of ingredients to fit your family size. This batch is relatively small using only four heads of cabbage. Making about 4 to 5 quarts of kraut to cold store, with larger batches we can process them in my canner. I also use the traditional 8″ inch dinner plate and a clean rock to hold everything under the brine.
crock and sauerkraut cutter made in West Virginia
There are lots of wonderful information about the health benefits of sauerkraut and other fermented foods on the internet. This is just one of many sites that explains what sauerkraut can do to help improve your health. WellnessMama does a great job of explaining the basic health benefits of adding fermented foods back into our diets. One of my favorite pieces of information about sauerkraut is that is was the first line of defense against Scurvy and the effects of limited intake of vitamin C. Who would have guessed that is very simple process would save lives of sailors around the world. That just one serving of sauerkraut may have three times the levels of vitamin c than raw cabbage.
So to begin with the basic ingredients for sauerkraut are cabbage, salt and time, nothing radical or hard to find, but the alterations on the basic recipe are endless. This time I used my 5 gallon crock so that I could make enough kraut for a couple of dinners and share some with my son and a friend. So while cabbage was on sale I picked up 4 heads of cabbage weighing about 6 pounds. I also bought canning salt. This salt is for making pickles, sauerkraut, and other items that require salt that is Iodine FREE, it is also low in metal minerals so there is less discoloration of the cabbage.We will talk more about this in a minute. Table salt is not recommended and Sea Salt my cause discoloration but will not effect the fermentation of the food. Try what you have and see if you are happy with the results.
Morton canning and pickling salt
cabbage sitting on top of kraut cutter and crock
The first step is know about the weight of the cabbage you plan to use so that you can start out with a low amount of salt. Many people complain that home-made sauerkraut is to salty.Fallowing this basic step will prevent a person from over salting. I use 1 table-spoon salt per pound of cabbage. In this case I have a little over six pounds of cabbage so I used 6 and 1/2 table spoons salt. Also important is what kind of salt you are using as sea salt is the mildest of store-bought salts and then canning salt and then table salt. This affects the outcome of the kraut, we want to ferment the cabbage not kill the flavor with salt.
The next part is to shred the cabbage. Use any method that is easy for you, but I suggest that if you are making more than two heads of cabbage into kraut you will want a mandolin slicer or a sauerkraut cutter both are widely available over the internet. Then shred the heads of cabbage in to you crock or bowel, making sure to not shred the core into your container.
Tom and Christopher Powers shredding cabbage in to 5 gallon crock
shredded cabbage in 5 gallon crock
After each head of cabbage I add one table-spoon salt and add any remaining salt at the end. So in this process I added 4 tables spoons while shredding and a couple at the end. The next step is the work of the job, is to wash you hands and mix the cabbage and salt throughout. Then begin to squeeze and crush the two together this helps speed up the break down of the cabbage and begins the weeping process. Mash, squeeze, muddle, or smash the cabbage about 20 minutes until enough juice forms to cover the cabbage when pressed into your container. I just used my hands and a potato masher. If enough juice is not formed to cover the cabbage add a small amount of water and salt. 1/2 cup water to 1/4 teaspoon salt.
weeping cabbage after mashing in salt for 20 minutes
The cabbage brine is a little foamy from all the action but there is enough brine to cover this mixture with a dinner plate and rock at this point. I happen to have a large heavy dinner plate that covers almost the entire surface of the brine and cabbage. So I add this and squish the cabbage down again making sure the brine rises to cover most of the plate.
dinner plate over cabbage covered in brine
In this photo you can see just the very edges of the cabbage are peeking out from under the plate. As long as this small section of cabbage is under the brine we have an air tight seal with enough room for the Co2 to escape around the plate and fermentation to begin. For extra protection that the brine level was high enough for at least 7 days, I used a second plate to displace more of the brine back over the edges of the crock and then topped it with a clean rock in a freezer bag.
two dinner plates , clean rock in baggy over fermenting cabbage
This was now ready to cover with a cloth, piece of wood, any thing that will keep bugs out and set for the next week to ten days. At about 5 days I look to make sure there is still enough liquid over the edges of the plate to make sure I am keeping that air tight seal. What I found was a very nice bubbly foam that the bacteria had cause by releasing Co2, the brine was still deep enough for a good seal and I recovered the crock for two more days. Then at 7 days I looked again and noticed the there was still plenty of foam being formed but that brine level was getting a little low so I added about 1/2 cup water to the top of the crock. I replaced the cover and waited 2 more days.
color change at day 5 fresh foam
On day nine, I saw a no foam and started to see a little milky film forming on the top blue plate and a few areas around the bottom plate that looked dark and oxidized. When using salt with a high metal mineral content the tops of the cabbage turn to a lead-colored gray. This is nothing that will hurt you but it is not a pleasant sight. Gray is not a great color for sauerkraut. Also watch for a mold, at times it will form on the bottom of the rock, bag, or plate as these areas are also exposed to the air. I usually can stop it before the problem really starts but today I did find a spot forming on the edge of the plastic bag. All these signs indicate that it is time to move the crock to a cooler place or time to move the sauerkraut into jars for storage. I chose to put my mine in jars and place in the back of our refrigerator.
day nine no foam, slimy scum forming on top plate
Fresh sauerkraut in jars in cold storage up to six months
With 4 heads of shredded cabbage I ended up with 4 quarts of sauerkraut with enough brine left in each jar to cover the fermented cabbage. This process of storage will keep things ageing nicely up to 6 months. I did not pressure can or boiling water bath these jars although you could process them and keep them in your pantry for up to one year without any problems. I use the cold storage for small batches that we will use up in a couple of months but when the garden is full of cabbages and I have 6 or 7 heads fermenting I will can all but one jar and eat it fresh.
5 gallon crock with cabbage slicer
Their at hundreds of ways to include other vegetables into your kraut and some of the most often used are garlic and onions. I have also heard of carrots, beets, and celery going into batches for added color and texture. I think you will find that even if you only wanted to use a large glass jar for the fermentation vessel you can make a very inexpensive batch of healthy food for pennies on the dollar. In this case the cabbage was at 38 cents a pound and I added 6 tablespoons of salt maybe .25 cents = 2.50 for side dishes for at least 4 meals for a family of 4. That comes to about 20 cents per serving or less. Not a bad way to increase you probiotics and vitamin C in take.
So for dinner tonight, I will add this home made sauerkraut to a low-fat cut of pork roast and bake long and slow in a slow cooker until it falls apart and serve with a side of German potato pancakes and enjoy.
Categories: canning, country cooking, fermentation, gardening, health, Preserving, sauerkraut Tags: cabbage, Canning, cold storage, crocks, fermentation, probiotic, Sauerkraut
small jars of organic cherry jelly cooling
The easiest way to make a jar of home-made jelly or jam is hiding on a store shelf and we just never think of using it. For small batches of jellies and Jam there is no reason you can not use a store-bought juice.The only requirement is that the juice must have NO sugar added.
Our small town Kroger is closing, so I did what everyone does when a store closes. I hit the sale shelves for bargains. Well the one I found most interesting was that 100% organic, no sugar added juices were clearanced down to $1.00 for 32 oz. So I bought a couple along with 10 pounds of organic sugar and a 50% off sale of pectin. I knew that a winter jelly mix up was in order on one of these cold snowy days
organic black cherry juice
As with any jelly making that I do, I look up what I want to make in a Ball canning book and read up on what the recommendations are for this type of juice. Black Cherry is very sweet when compared to a choke cherry or sour cherry. The more sour the fruit the more acidic it is, so my juice will be low in acid. I chose to use two table spoons of lemon juice to correct this problem and followed the advice of my cook book and used two full packets of Sure-Gell liquid pectin. So with just 3 cups of a nice flavored juice and 6 1/2 cups of sugar, a little lemon juice and some pectin I was able to put together about 7 half pints of organic jelly in about thirty mins for about 1 dollar a jar. Not a bad way to spend a morning if you ask me and my family.
As always I wash and sterilize my jars, lids, and rings in a boiling water bath. I always add at least on extra jar to what the directions say, I have many times had about a full extra jar of jelly after filling.
boiling water bath full of jars lids and rings
Then add the juice, sugar and lemon to a 7 quart stock pot and raise the temperature slowly to a rolling boil
boiling cherry juice, sugar and lemon juice
Let this mixture boil one minute then add two packets of liquid Pectin. Slowly return mixture to full boil that will not beat down with stirring and cook one full minute. Remove from heat and remove any foam with spoon.
cleaning jelly jars
Ladle very hot syrup into prepared jars that are cooling on towels. I some times use rubber gloves for this as getting burned by hot sugar syrup is a terrible. I also use a canning funnel keep the jars as clean as possible. If all goes well a nice thin veil of jelly will form across the top of each jar as soon as it cools a bit. I then take a spoon and slide this film and all the bubbles off the top each jar, dispose of this thick foamy jell into a bowl or saucer. Wipe down every jar making sure the top lip is very clean to make a good seal on the lids. Seal jars with clean rings and lids allow to cool and wait for the typical popping sound of a seal jar.
Black Cherry Juice jelly
3 cups black cherry juice (mine was organic)
6 1/2 cups of sugar ( mine was fair trade organic)
two table spoons lemon juice
One full box, two pouches liquid Pectin
7 half pint jars lids and rings
With the remaining bottle of juice I plan to make an organic Black Cherry Jam adding in a blender full of thawed no sugar added black cherries to this basic recipe. I will still need the lemon and the two pouches of pectin but this will use up the other juice and add a little texture to the spread. The family loves the idea and has already started eating the jelly.
toast with organic black cherry jelly
Categories: canning, Jelly, organic Black Cherry, organic foods, Preserving Tags: Black cherry, black cherry jelly, home made jelly, Jelly, organic food, Organic jelly, store bought juices
half pints of apple jelly
This summer I was so fortunate to receive a gift of about 60 pounds of apples from a neighbors tree. I made several things from the free organic apples, pies, apple sauce, jelly and apple butter. The nice thing was that with the raw apples I could make both apple jelly and apple butter out of the same apples. A two for one deal. I was happy when I realised that all I needed was apple pulp for the apple butter and just the juice for the jelly and they could be worked back to back. If I could just get a whole day to do it all.
fresh picked apples
I though about what I needed to do to combine the recipes for both the apple jelly and apple butter. I needed to make a juice or cider then I could make apple butter as soon as I was able to get the apple pulp through the food mill and into the slow cookers. I did use two slow cookers for this batch of apple butter each holding about 2 1/2 quarts of apple pulp.
The process is a simple and easy one. I cut up unpeeled small apples into quarters. The ones I used for the apple jelly/butter were smaller than the ones for apple sauce and pies. I placed the apples on the stove with about a 3/4 full pot full of water (about 4 quarts of water). Cooking the apples down to a sauce took about 20 minutes. This time I wanted the skins and peals still on as I cooked the apples down. The natural pectin in the apple skins would help the jelly set up later in the process.
small quartered apples in stock pot with water
Once it appears that the apples had cooked down I strained the chunky sauce through two sheets of cheese cloth in a strainer to remove the majority of the juice. Once cooled, I pressed the juice out into a bowl.
Apple pulp, in strainer with cheese cloth
Pressing apple sauce to get remaining juice
I poured the juice into half-gallon jars to let the juice separate a little more so the jelly would be clear from using only a juice with no pulp. I let it rest over night to make the jelly in the morning. The remaining thick pulp is slowly processed through the Foodmill when cool.
unfiltered apple juice
Then I run the remaining plup through the food mill to remove the peals, seeds and lumps.
food mill over pot ready for apples
without the apple peals the sauce should look like this
very thick apple sauce ready to turn to apple butter
I then moved the thick sauce to two slow cookers added the sugar and some spices and covered the mixture and let cook on low for around 18 hours stirring every 4 or 5 hours.Near the end of the 12th hour I add more spices and sugar to gain a sweeter,stronger flavor. Taste testing and thickness testing is good at about 12 hours.
two slow cookers 1/2 full of apple butter ingredients
While the apple butter cooked all night and some of the next morning, I had time to clarify the apple juice. I slowly poured the juice off the top of the jars and then restrained the pulp at the bottom with 4 sheets of cheese cloth. This really cleans the juice if done slowly to remove as much of the pulp as possible. I washed out my cheese cloth between jars of juice to clear away any clogging apple bits.When I was finish straining I poured the clear juice into a stock pot to make the jelly. Measuring out 5 cups of juice at a time.
1 gallon fresh apple juice on stove ready to turn to jelly
As with any jelly, jam or butter you need clean sterile jars, lids and rings. I was boiling them about the same time I was pouring the juice through the cheese cloth that way they were freshly sterile and warm when the jelly was ready to ladle into the jars.
The idea for this jelly came from my childhood. My aunt often invited my mother, brother and I over for at least one holiday dinner every year. Often it was Easter dinner and as I was so little she always offered me apple cider to drink instead of the wine that the adults drank during Easter. I loved the warm drink , she would serve her cider in a white teacup with a slice of orange in the bottom and a Cinnamon stick tipping out the top of the cup. I drank more than my fair share of the cider and wanted to make something that tasted like what I remembered as a kid and this is what I came up with.
Following the basic instructions for an apple jelly recipe in the Sure Jell box you will need.
5 cups apple juice
2 table spoons strained orange juice or lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
7 1/2 cups sugar
1 teaspoon butter or margarine
1 pack liquid Pectin
1. measure correct amount of juice into sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming if desired.
2. stir sugar into fruit juice bring mixture to a full rolling boil( a boil that does not go down when stirred) over high heat.
3. Add liquid pectin quickly. Return to full boil and boil for one minute exactly stirring constantly. Remove from heat and ladle into prepared jars. leaving 1/8 inch head space. skimming tops of jars with wooden spoon to remove foam.
4. Wipe jars, add lids and rings place in a boiling water bath canner, adding enough water to cover jars with one to two inches of water. Bring to a gentil boil and process for five minutes. Remove to cool on clean towels and listen for the lids to pop and seal as cooling. Some jelly takes time to set up.. apple is not usually one of these as the natural pectin and the Sure Jell make this a firm fast setting jelly with a gold color and tiny spices mixed though out.
Apple jelly in jars
Then as the jelly cooled I took time to look over the apple butter again. The teaspoon test is the best way to see if you apple butter is thick enough to put in the jars. When you think the color and thickness is getting where you have reduced the apple sauce mixture about one inch inside the crock pot take a teaspoon and scoop out a small amount of the apple butter and turn the spoon side ways and see how much juice seeps out of the sauce. Ideally their will be almost no juice leaking out of the apple butter.It should be a dark almost chestnut-brown color and very thick much to thick for apple sauce. I adjust the spices and sugar about the time the juice is about gone to make sure the flavors have time to blend together.Usually a couple of hours before I stop simmering the apple butter.
finished slow cooker apple butter
Slow Cooker Apple Butter made from Apple Sauce.
1. 4 quarts apple sauce in a 5 quart slow cooker or 2 slow cookers with apples split between them.
2. 4 cups sugar split, three cups at beginning of cooking the other added if needed at the end of cooking.
3. 1 tablespoon cinnamon
4. 1/4 teaspoon cloves
5. 1 teaspoon allspice
Mix together and cook on low for about 16 to 18 hours if using one slow cooker, about 9 in two slow cookers. Ladle into clean sterile jars leveling about 1/8 inch head space. Wipe jar lip and cover with lids and rings. Cover jars with two inches of water and process for 10 minutes in a boiling water bath canner. Remove jars to cool and check seals and enjoy.
finished jars of apple butter 2013
This project turned into one of the best ways I can think of to use up a large buckets of smaller apples. With a 8 quart stock pot full of cut apples I ended up with about 9 half pints of cider jelly and about 5 pints of apple butter. I repeated this process twice and had enough jelly and apple butter to give out as holiday gifts this year and still have a few for our family until the next crop of apples appears.
Thanks to my lovely Aunt Marjorie Snyder and her love of making jams, jellies and serving me the best apple cider ever!
Categories: apple butter, apple cider jelly, apple sauce, cooking, Jelly, organic foods, Preserving Tags: apple butter, apple cider, apple jelly, apples, juice, organic food, slow cooker, slow cooker apple butter