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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
6/27/12 8:04 P

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Do you have your decipes for ketchup and BBQ sauce posted?

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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6/27/12 8:44 A

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emoticon emoticon emoticon

Please use the Recipe Box (Sticky) in the new Canning, Freezing, Dehydrating Forum..
This will be for reference only

Edited by: GEMINI-SKY at: 6/27/2012 (08:45)
Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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6/27/12 8:26 A

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9 Day Sweet Pickles

10-12 lbs 4-6" pickles (cucumbers) = 1 Peck approx.
1 1/2 cup Canning Salt (No Iodine)
1 pint vinegar
2 Tbl Alum

for spice bag
1 oz. Cinnamon Sticks
1 oz. whole cloves
1 oz. whole allspice
1 oz. whole celery seed

for syrup
8 lbs white sugar
2 qts vinegar

In a crock (#5 or6) (I use 16 Qt Stainless Steel stock pots) (can use enameled pots but NO aluminum !!!)
Slice pickles 1/8" to 1/4" thick and put in a salt brine strong enough to float an egg !
(about 6 qts of water and 1 1/2 cup canning salt to cover pickles). Put a plate on top to hold down pickles under the liquid. Leave for 3 days.
Then rinse and leave if FRESH Water for 3 days. again put plate on to to hold the pickles under the water.
On day 6 drain water and put pickles in a 12-16 qt stock pot and boil in 1 pt vinegar, 2 Tbl. Alum and water to cover. Bring to a rolling boil for 2 minutes. Drain and cool.
Wash thoroughly ( I fill my sink with cold water and toss the pickles around for a few minutes) Then drain and put back into the crock.

To Make the Syrup.
In another large pot, add sugar and vinegar and spice bag and bring to a boil.
(I let it boil about 5 minutes)
Then pour Hot Syrup over the pickles in the crock...It should cover the pickles.
Day 7 - 8
Drain syrup into a large pot and bring to a boil. Then put pickle back into crock and pour syrup over pickles.
Day 9
Drain syrup into a large pot and bring to a boil.
Pack pickles in jars (pints or quarts) full but not tight enough to break them.
Ladle hot syrup over pickles, remove air bubbles, clean rims and put on 2 piece lids tightly.
Place jars spaced so they do not touch out of any cool drafts. They will seal without any processing.
Enjoy.



Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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LINDAM.1 SparkPoints: (42,228)
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6/21/12 1:39 A

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Hi today I am reminding my self
I knew he was a man when I married him.

I am not a Sauerkraut person, nor is my husband

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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6/20/12 12:39 P

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Hi There !!! I did respond to your email but for those who want to try this....

So Glad you are trying my Sauerkraut recipe. It should only take 3-4 days. The bubblig will stop. Do make sure there is water in the jars. I packed mine way to tight and all the water bubbled out. So after 4 days, mine started to spoil.
It should smell like sauerkraut.
Do let me know how it turns out....
Patti

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
6/20/12 11:09 A

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I used your Sauerkraut recipe on Monday, dumb question I guess, but how do I know when the fermenting process is over? When I look at my jars I really can not see anything happening.
Thanks

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6/15/12 2:57 A

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five grain gluten free grain, rice, walnut's, oatmeal lo sodium chicken broth.
With 1/4 chicken brest ,mushrooms, celery, garlic. frozen veggies

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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5/15/12 4:39 P

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Yes, I did use the recipe below. I used my hands to work in the salt in a big SS Bowl. I used Canning salt as the coarse salt I had didn't work in as easily.
I didn't put the lids on tightly as I thought they would explode. I put them on loosely.
And it only took 3-4 days for the fermenting to stop.
I topped with salted water, tightened the lids and processed in a water bath for 15 minutes. Worked out Great....

PS I also, have this recipe in the Putting Foods Up Team Recipe Box.

Edited by: GEMINI-SKY at: 5/15/2012 (16:40)
Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
5/15/12 1:44 P

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Did you use the recipe posted here? I want to try it when my cabbage gets ready, I hope they didn't drown yesterday when we got 4 inches of rain, lol.

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5/15/12 7:13 A

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Hi I made the Sauerkraut in Jars and Gosh, How Good , Easy and Quick !!!!

The Zucchini Relish sounds Great. Will try it when zucchini is ready...
I haven't planted it yet !!! To early Here !!!!

I'll put it on our Puttin Foods Up Team Recipe Box for you...Thank You

Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEORGIEGURLZ's Photo GEORGIEGURLZ SparkPoints: (12,471)
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5/15/12 6:05 A

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Here is a good recipe to help get rid of all those extra Zucchini

Zucchini Relish
10 C. chopped Zucchini
4 C. Onion - ground coarse
2 Green Peppers - chopped
3 Red Peppers - chopped (can use all green peppers red is for color)
Soak all the above ingredients in a pan with 1/4 C. salt for 2 hours. Drain.
Add:
3 3/4 C. Vinegar
6 C. Sugar
1 Tsp. Turmeric
1 1/2 Tsp. Celery Seed
Mix 3 Tbsp. Corn Starch and just enough water to make a thickening. Add to the other ingredients. Cook 3 minutes. Place in jars and hot water bath 5 minutes.

Luke 1:37 For with God nothing shall be impossible.


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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
4/30/12 1:57 P

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WOW! I love that. Going to try it as soon as my cabbage gets big enough. TY

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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4/24/12 10:02 P

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Gosh What a Great Idea. I just copied it for my Putting Up Cook Book.
Thx a Bunch

Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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4/24/12 9:07 P

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Sauerkraut made in jars
3 1/2 tablespoons of salt per 5 lbs. cabbage
shred the cabbage finely
layer cabbage and salt in large pan about 5 lbs at a time and mash with potato masher
pack solidly into jars leaving proper headspace, fill with cold water. Put on the lid and band firmly tight. Allow to ferment for 3-4 days. When fermentation ceases, wash outside of the jars to remove any spillover from the fermenting process. Tighten the bands and process in boiling water bath 15 minutes.

Luke 1:37 For with God nothing shall be impossible.


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4/16/12 10:16 P

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Canned dry beans
Place 1 cup of any kind of dry beans into a quart jar. 1/2 cup for a pint jar. Fill the rest of the jar with water. Add 1 Tsp. of salt per quart or 1/2 Tsp. per pint. Can with 10 lbs. pressure for 60 minutes. This is a terrific way to have beans on hand so you don't have to cook them for hours.

Luke 1:37 For with God nothing shall be impossible.


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GEORGIEGURLZ's Photo GEORGIEGURLZ SparkPoints: (12,471)
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4/10/12 6:03 P

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Hot Pepper Butter This is good as a sandwich spread with meat fillings or as a chip dip.
2 gallons of hot peppers before grinding
1 Qt. dark vinegar
1 Qt. mustard
3 lb. brown sugar: may adjust to liking
3 Tbsp. salt
Grind peppers, add other ingredients. Boil 30 minutes. Add 1 C. flour paste made from flour and water. Cook 5 more minutes. yeild 11 pints. Place while boiling in jars and seal: or hot water bath 5 minutes. I prefer to Hot water bath for 5 minutes.

Luke 1:37 For with God nothing shall be impossible.


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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
4/6/12 6:55 P

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I did several different pickle recipes with Splenda, in fact I've used it in everything I've canned for the last 3 years. I've had no problems using it as long as I remember to dissolve it in cold liquid instead of dumping it into something hot. It tends to lump up and on 1 batch of grape sauce I got sugar crystals. But back to pickles, I wanted sugar free chopped pickles for salads so I did those with Splenda also, so far I have found no issues with the taste.

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4/5/12 9:20 P

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Here is another hot pepper recipe.
Hot Peppers and Weiners
2 Gal. hot peppers, (before slicing) slice into rings
32 oz. ketchup
1 can of tomato paste
2 c. tomato juice
2 large onions
1 tbsp. salt
3 lbs. weiners
1/4 c. vinegar
Combine all ingredients except peppers and weiners. Bring to a boil. Boil for 10 minutes.
Add peppers and weiners. Boil another 10 minutes. Place in jars and hot water bath 10 minutes.



Luke 1:37 For with God nothing shall be impossible.


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4/3/12 7:57 P

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In an entire recipe the sugar doesn't amount to a whole lot per serving. The taste of the product may not be as good also if you use artificial sweeteners. If you are not comfortable with the amount of sugar in a canning recipe, cut back on the sugar. I have done this in alot of recipes and the taste was just as good. Experiment with the amounts of sugar til you like the finished product, or redo the complete recipe to your liking.

Edited by: GEORGIEGURLZ at: 4/3/2012 (20:04)
Luke 1:37 For with God nothing shall be impossible.


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BROCCOLIROSE's Photo BROCCOLIROSE SparkPoints: (23,860)
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4/3/12 11:36 A

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Has anyone ever used Splenda to can sweet pickles with? I would like to try and make some this Summer but really dread all the sugar in them. I use Splenda to bake with but have never heard of anyone using it to can with....


"When you can no longer "stand" life.....KNEEL!"

"Success is not an accident. It is sheer hard work. There are no short-cuts. You have to take the stairs and you have to start from the bottom" - Rita Zahara


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3/27/12 6:47 P

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Here is a good Hot Pepper recipe.

Greek Hot Peppers
2 gallons of hot peppers, can mix in some sweet if desired.
2 1/2 C. oil
9 C. Tomato Juice
4 C. Vinegar
1/4 C. Salt or to taste
garlic to taste

Simmer juice, vinegar and salt for 3 minutes. Cut peppers and place them in jars. Add Garlic. Pour hot mixture over the peppers. Hot water bath 10 minutes.


Luke 1:37 For with God nothing shall be impossible.


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3/13/12 7:28 P

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Here is a good recipe for home made pickles. You can make as many or as few as you like.

Sweet and Sour Pickles
1 qt. sliced cucumbers
1 C. sugar
1 sliced onion
1 1/2 C. vinegar
1/8 C. celery seed I prefer a little less
Combine ingredients. Cook 6 minutes. Place in jars. Place in refrigerator for eating. Or to can; Hot water bath 10 minutes per quart. 5 per pint.

Luke 1:37 For with God nothing shall be impossible.


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REVALLYSON's Photo REVALLYSON SparkPoints: (964)
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1/16/12 1:30 P

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Most welcome! I ended up making it myself on Friday night, and it was quite delicious. :)

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SKIPSIDE's Photo SKIPSIDE Posts: 2,787
1/16/12 1:49 A

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Thanks for the goulash recipe! Finding a good/better/real goulash recipe was actually on my to do list for this week.

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1/11/12 4:54 P

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Doesn't look like anyone's posted a recipe in a while, so I thought I would! Hungarian Pork Goulash is one of my favorite recipes ever, and my grandmother taught me how to make it. It's relatively low cal, very healthy if you get lean pork, and delicious as all get out!

http://ambertemple.blogspot.com/2011/11/
hungarian-pork-goulash.html

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DJCBECK's Photo DJCBECK SparkPoints: (56,751)
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9/4/11 8:04 A

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I just used my fresh pumpkin to make pies, prepared and place in pie shell for baking later.
If you don't use it right away simply place pumpkin in Ziploc bag lay flat on cookies sheet in freezer until it freezes. I have also done this with sweet potatoes and my stocks you can store more in freezer it takes up less space,,have fun!

Peace,

Darlene Casale Ruthenbeck



Mark 10:27; Matthew 19:26
"With God all things are possible"


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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8/29/11 9:05 A

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Here is a recipe for Chef Meg's Roasted Tomatoes. Right in time for the Tomato Season...and Nutritional Info.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=801034


Edited by: GEMINI-SKY at: 8/1/2012 (14:45)
Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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IMREITE's Photo IMREITE SparkPoints: (244,656)
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8/24/11 12:20 P

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i am looking for what to do with fresh pumpkin? i don't want to drain the liquid out of it
i had timing issues with canning it last year and want to use some of it fresh out of the garden with minimal processing?

Edited by: IMREITE at: 8/24/2011 (12:20)
Don't forget to be awesome.


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JWOURMS's Photo JWOURMS Posts: 750
7/26/11 4:38 A

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Green tomato Salsa
Hey I'm almost brand new to canning.
Does anyone have a recipie for spicy Green Tomato Salsa that they think is beginner proof?
Many thanks in advance.

Jo

..you may not be able to really feel compassion toward others until you are able to feel compassionate toward yourself. Margaret Paul


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CHALLENGER15's Photo CHALLENGER15 Posts: 8,274
7/5/11 8:00 P

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Our green peppers are starting to mature, and I made this tonight:

http://www.tasteofhome.com/Recipes/South
west-Stuffed-Peppers-2

This is something that I would make and DH and I would eat half and I would freeze the other half. DS was here tonight and it was all eaten! emoticon However, I have more of the ground beef mixture already cooked to add to another batch later in the week when there are more green peppers ready!

My name is Tammy and I live in SW Missouri.



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7/4/11 12:25 P

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Here's one that's been passed around the generations in our family, and has been tweaked by me in the last couple of years. It's wonderful, if I do say so myself.

1lb blackberries
1lb elderberries
1lb apples
8oz rose hips
8oz hawthorns
8oz damsons
4oz rowanberries
4oz hazelnuts
Brown sugar, honey, or granulated sweetener to taste
Liquid pectin

Top and tail the rose hips, peel and chop the apples, pit the damsons, and wash the rest of the fruit. Put all ingredients, apart from the nuts and half of the elderberries, into a pan and add enough water to just about cover. Simmer for about an hour, until all of the fruit is soft.

Drain the fruit in a seive, and push it through into a bowl reducing it to pulp. This might take a while, and need to be done in batches, as you will have lots of seeds and skins clogging up the seive. But trust me, it's worth it!

Once this is done, put the pulp in a clean pan and heat gently. Add the sugar or sweetener (I usually use about 1-2lb depending on the ripeness of the fruit) and the liquid pectin. Simmer and stir until the sugar has dissolved, and bring to a rolling boil. Boil until the jam reaches setting consistency, and pot in the normal way.

High in Vit C and Manganese, contains about 30 calories per tbsp.

Just because you have been through the rain of life doesn't mean I have to walk around in wet clothes forever; there is a warm towel, a big hug, and a mug of low fat cocoa waiting for you somewhere!


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BABCIATEA's Photo BABCIATEA SparkPoints: (53,421)
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6/21/11 7:39 A

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spring time red lentil soup
saute 1 garlic clove in oil. Add 8 cups of hot vegetable or chicken broth add 1 1/2 to 2 cups red lentils ( not other kinds). Bring to a low boilCover and lower heat to barely a simmer. Go to the garden and harvest a hand full of green onion tops or chives. Chop onions optionally add a hand ful of any greens from the garden that you pick along the way. After soup has cooked for 20 minutes add chopped onion, 1 T lemon juice a pinch or more of cayenne pepper and a half tespoon of curry powder or other "warm" herb . Serve hot with wedges of lemon and pepper to pass. Very yummy. In winter use grated onion added in the beginning instead of the greens . The lentils need to be the red kind because they cook faster

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6/8/11 1:17 A

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trying this today :
Rotisserie/"Deli" Chicken

----------------------------------------
----------------------------------------

Ingredients:

1 whole chicken
tin foil (any "weight")
spray cooking oil
seasoning of your choice (see my note*)


Spray the bottom of the crockpot with olive oil non-stick cooking spray. Next, take pieces of tin foil (aluminum foil) and ball them up, placing them in the bottom of the crockpot. The chicken is going to "sit" on the foil balls. Cover the bottom of the crockpot with tinfoil balls. Spray the chicken with the olive oil spray and season with Lawry's seasoned salt.
Bake on high for 4 hours.

**Notes: The tin foil and the time/temp are "non-negotiables"

I have used butter flavored cooking spray as well as different seasonings and it has tasted great. I have used lemon pepper seasoning and McCormick's brand "Rotisserie Chicken Seasoning."




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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,009)
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6/6/11 7:45 P

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I'm no where near ready to harvest my zucchini's (their are just popping their heads out of the soil) But I found this recipe that we May NEED when ALL of that Zucchini starts coming in...

Zucchini Soup with Herbed Cream

origin.www.campbellskitchen.com/reci
pe
detail.aspx?recipeid=50273&eid=4683&R>mid=3166211&lid=970&fbid=QWk1bpKxi5k


Low in carbs and only 124 calories

Nutritional Information for 1 serving = 1 1/4 cup
Made with Swanson® Vegetable Broth
Calories 124
Total Fat 9g
Saturated Fat 3g
Cholesterol 8mg
Sodium 495mg
Total Carbohydrates 10g
Dietary Fiber 2g
Protein 3g
Vitamin A 15%DV
Vitamin C 21%DV
Calcium 7%DV
Iron 6%DV

Sounds Yummy and very nutritious...Enjoy ! ! ! emoticon

Patti / NE Ohio
Leader Putting Foods Up
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/12/11 9:09 A

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That sounds very good!

I did my first batch of drying....did pineapple, banana, apple and strawberry. All turned out great. I'm so excited! They all are delicious!

One thing I am disappointed about is that my dehydrator doesn't have a timer. I thought it did but when I went to check the specs it doesn't ....major bummer but I can buy a timer for the outlet I plug it in.

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/11/11 2:40 P

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emoticon I hope everyone had a great Mother's Day. I had the best one ever - my kids sure know how to make a mother feel special.

I thought that I would do a 'sweet' fruit recipe today. I hope you like it.
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Sweet Pickled Cherries

makes 5 pints

2 cups water
2 1/2 cups white vinegar
2 cups sugar
5 bay leaves
7-8 peppercorns per jar
3 pounds cherries, washed and stems trimmed

Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.

Place bay leaves and peppercorns into your jars. Pack the cherries in jars as tightly as you can manage, but without squashing them.

Pour brine over the cherries, leaving 1/2 inch of headspace. Instead of using a chopstick to remove any air bubbles, gently tap the jars on a towel-lined countertop so that the bubbles rise to the surface.

Wipe rims, apply lids and process in a boiling water canner for 10 minutes.

When jars are cool, check seals.

Eat cherries with cheese and feel joyful.
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emoticon from Linda B.


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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/10/11 6:56 P

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I am so happy and excited for you. Enjoy

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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/10/11 5:37 P

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Got my dehydrator but haven't used it yet. It came with an excellent book on drying etc. Even shows me how to make cottage cheese....woohoo!!! I have to go buy some stuff to dry.

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

MAKING0VERME's Photo MAKING0VERME Posts: 816
5/6/11 3:18 P

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That sounds great..... I never thought to dry cabbage either but it would be wonderful in soups. I just picked up some drying books at the library.... can't wait!!

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/6/11 11:44 A

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emoticon Moe,
I didn't ever think about dehydrating these veggies either until I started researching the concept of drying and then it was like a whole new world was open to me. I've done canning and freezing and loved it but this was a new thing all together. Mind you, when you first dry cauliflower it turns very dark and you think 'Yuck' (just like bananas) but when you reconstitute it the cauliflower turns white again. Strange but so wonderful. That reminds me of last fall when I got a sale on cabbage at the local farmer's market and bought 8 gorgeous heads. 'What to do with it' I'm thinking because I already have 4 gallons of sauerkraut. So I got busy shredding it (like for cole slaw) and it took days. As I got one head shredded I put it in the good old Nesco and started the drying process. It took 8 days but I finally got it all shredded and it fit into a gallon-sized jar. I have put handfuls in soups, stews, baked goods and it always turns back to white.

Enjoy.

emoticon from Linda.

On my way out to harvest a gallon of violet flowers to dehydrate for later herbal concoctions. emoticon ..... Violet syrup, Violet Jelly, Violet Liqueour. Oh yeah.

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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/6/11 7:56 A

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Thanks for the recipe...I never thought of drying cauliflower. I get my dehydrator soon I hope (it's being shipped) and I can't wait to start experimenting.

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/4/11 8:28 P

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DRIED CAULIFLOWER IN TOMATO SAUCE

1 1/2 Cups dried cauliflower pieces
1 1/2 Cups boiling water
2 Tbs butter
2 Tbs plain flour
1/2 tsp salt
1 1/2 Tbs minced dried onion
1 1/2 Cups water
1 1/2 Cups dried tomatoes

Cook cauliflower in boiling water until tender (45 minutes).

Meanwhile, melt butter in saucepan.

Stir in flour and add salt, dried onion, 1 1/2 cups water and dried tomatoes. Cook and stir until thickened.

Cover and cook on very low heat until tomatoes and onions are tender and sauce is
smooth.

Add cooked cauliflower and serve.

Serves 6

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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/1/11 11:42 A

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Yes, I've heard it called the Judas Tree before, Anthea. I bet it will grow in your zone as long as you protect the trunk of the tree from frost the first couple of years. Isn't it a beauty?

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ANTHEAMS's Photo ANTHEAMS Posts: 580
5/1/11 11:30 A

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Linda I looked up the redbud and it seems we have something very similar -slightly different Latin name - known as the Judas Tree which comes from the Mediterranean and I shall see if it works in our climate. It is H4 hardy according to the RHS so might just make it. emoticon

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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/1/11 10:58 A

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Wow, that's easy. I have toasted sesame seeds already. I bought a huge bottle at Costco.

Thanks for posting this. I'm going to make some soon!

Gosh, I'm so glad I found this team!

emoticon

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/1/11 10:51 A

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OMG .... love it, love it, love it.

Life is so good when you have a full pantry of foods put by, isn't it.

Here is my recipe for tahini paste ... it lasts for a couple of months in the fridge...

Tahini Paste
about 2 cups

2 cups white sesame seeds
1/4 cup olive oil

Heat a heavy wide-bottomed saute pan over medium-high heat.

Add the sesame seeds and toast lightly - about 2 minutes, shaking the pan so they toast evenly.

Let cool completely.

Put in a food processor and drizzle in the olive oil.

Pulse for 3-5 minutes, or until it's as smooth as you can get it. Add a little more olive oil if necessary.

Refrigerate.

emoticon emoticon

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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/1/11 10:23 A

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Hi Linda,

I ordered the Excalibur 3900 with 9 trays. I believe in buying the best because it's cheaper in the longrun, usually. I am so excited about starting to dehydrate.

I make hummus but haven't made tahini paste yet. If you have the time to post the recipe that would be great. We can our own beans and just did 27 quarts (litres here in Canada) of chick peas.



~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/1/11 10:19 A

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emoticon Good morning,

I have a Nesco dehydrator and I love it. I know its not as good as an Excalibur but I have used mine almost non-stop for the past two years. It came with 5 shelves, 2 leather trays and 2 of those other trays. I don't know what they're called but if you're familiar with crafts these trays look like plastic mat canvass. You use them on small things like chives so that they don't fall through. My Nesco has the motor on top and it has 7 settings.

I love the idea of not buying anything from the store that I can make myself. Besides, my ketchup and BBQ sauce tastes better than the store .... I'm sure you agree about yours tasting better. I love hummus but I didn't know how to make it. After buying it several times at the store you soon realize that you have to learn because it's so expensive. So I checked around, found recipes and now I'm making my own tahini paste and hummus.

Good luck and have a great day

emoticon from Linda B.

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MAKING0VERME's Photo MAKING0VERME Posts: 816
5/1/11 8:16 A

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I want to purchase a food dehydrator..... any advice of which to purchase is welcome!

~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

MAKING0VERME's Photo MAKING0VERME Posts: 816
5/1/11 8:02 A

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CountryCrone,

Thanks so much for posting all these great recipes. Several have interested me, especially the fire hots.... We always have lots of green cherry tomatoes at the end of the season so this would be great to use some of them up.

I love "putting food by". My goal is to not buy anything already prepared and we are almost there. Last week I made ketchup for the first time and crackers. Both were a success.



~~~Moe~~~

"The easiest way to get healthy is to change what I think." ..... Me

Every decision is an indictment about how I feel about myself. When I make the right choice I am acknowledging I have loads of value.... JohnTJ1

COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
5/1/11 12:22 A

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emoticon Anthea, I looked up the botanical name for my redbud in my files and then I searched it online. This showed up on Wikipedia and it is exactly what my tree looks like in the spring.
en.wikipedia.org/wiki/Cercis_canaden
si
s

I just love the idea of making sloe gin ... it is my mother's drink of choice. LOL. A jigger of sloe gin and fill it up with Squirt soda.
And, yes, canning is the same as bottling for you. I also searched kilner jars and it's pretty much the same as our mason jars over here.

Have a wonderful night, my friend. I have to get to bed because morning seems to be coming earlier and earlier these days for me.

emoticon from Linda B.

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ANTHEAMS's Photo ANTHEAMS Posts: 580
4/30/11 3:37 P

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Dear Linda, Can you tell me what a redbud tree is? I have never heard of this and it must be something particularly American but does it have a botanical name so I can look it up.
BTW when the hips and haws are aroiund in the autumn I shall make your spiced apple recipe. I'd never thought of using hawthorn berries. I use sloes with gin to make sloe gin but they come from the blackthorn.
Another question; is canning the same as bottling? I.E. using kilner jars? Thanks for your translating help in advance! emoticon

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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
4/29/11 7:46 P

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emoticon Good Morning

Spiced Apple Berry Syrup

Ingredients:

6-8 cups Berries
Apples, cored, peeled and in little chunks
8 Vanilla beans
Big pinch of Chinese 5 spice Powder
pinch each of nutmeg and cardamom
2 cups honey

Directions:

In a large pot, put 6-8 cups of berries (I used blueberries, hawthorne berries, and rose hips and cover with

water 2 inches over the top of the berries.

Add to this vanilla beans, Chinese 5 spice, nutmeg and cardamom.

Simmer until berries are soft (about 30-40 minutes).

Strain out berries and vanilla, pressing out as much juice and pulp as possible (if your berries have no

seeds, you can keep them in the syrup! Just remove the vanilla beans.)

Put the juice and pulp back in the pot and add honey, stirring well to mix.

In your 4 or 8 ounce jars, put cored, peeled apple chunks.

Cover apples with syrup, leaving 1/4 inch head space, and seal the jars.

Process in a hot water bath for 25 minutes.

Makes 18 four-ounce jelly jars

emoticon from Linda B.

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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
4/21/11 1:24 P

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emoticon I am so excited today because I spun a 25 points this morning and that makes me happy.

I am also enjoying watching my baby Redbud tree wake up after this (seems like) unending winter. I planted her 3 years ago just because I love how she looks in the springtime in her new lavender/maroon colors.

In honor of her I'm going to post this one that I plan on trying this year. Last year I was worried about taking all her blossoms possibly damaging the leaves that follow but this year I know better and I won't be hurting the leaf growth at all.

Happy Harvesting,
emoticon from Linda B.

* * * * * * * * * * *
RedBud Relish

Garlic cloves
Celery
Cider vinegar
Hot pepper
dill
water
salt
redbud blooms

For each quart jar of relish add:

* 1 clove of garlic
* 1 stalk of celery chopped
* 1 hot pepper
* 1 dill head or 1 tablespoon dill seed

In sauce pan combine:
* 1 pint water
* 1 cup cider vinegar
* 1/4 cup salt

Simmer for 5 minutes.

Pack washed redbuds into quart jars to 1/2 inch from the top.

Pour hot liquid over redbuds and seal.

Boiling Water Bath .... 15 minutes

Can be added to salads and slaws.

* * * * * * * *

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ANTHEAMS's Photo ANTHEAMS Posts: 580
4/15/11 4:50 P

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Oh! The idea of having that many ripe peaches..... How lucky you are! A

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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
4/15/11 4:19 P

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Peach Butter

2 quarts peach pulp (about 18 medium-sized fully ripe peaches)
4 cups sugar

To Prepare Pulp:

* Wash, scald, pit, peel and chop peaches.
* Cook until soft, adding only enough water to prevent sticking.
* Press through a sieve or food mill.
* Measure pulp.


To Make Butter:

* Add sugar and cook until thick, about 30 minutes.
* As mixture thickens, stir frequently to prevent sticking.
* Pour hot butter into hot, sterilized jars, leaving 1/4-inch headspace.
* Wipe jar rims and adjust lids.
* Process 5 minutes in a boiling water bath.

Yields about 8 half-pint jars

NOTE:

If you want a peach butter that's just a little bit spicy:

Follow recipe for peach butter AND ....
Add 1/2 to 1 teaspoon each ground ginger & ground nutmeg with the sugar to peach pulp.

Process 5 minutes in a boiling water bath.

emoticon

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