Tuesday, July 23, 2013

Banana Pepper Rings

Makes 2 pints
20-30 banana peppers, depends on size
1 quart white vinegar
2 teaspoons sugar
2 teaspoons canning salt (or pickling salt)
1 pinch alum
1 pinch of turmeric (optional)

Wash and slice peppers - you may want to seed them. (using gloves is highly recommended)
Pack in hot sterilized jars.
Bring vinegar, sugar, salt, alum and turmeric to a boil.
Pour boiling vinegar mixture over peppers in jars leaving 1/2 inch head space.
Wipe rims of jars, affix two piece caps, process in a boiling water bath for 10 minutes and wait for them to seal.

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Sweet Hot Pickle Relish

Makes 6 pints
(6 cups) 1 1/2 quarts hot banana peppers, finely chopped
(4 cups) 1 quart cucumber, finely chopped
(2 1/2 cups) 2 large onion, finely chopped
1/4 cup canning salt + 2 tablespoons
5 1/4 cups sugar
3 cups apple cider vinegar
4 teaspoons pickling spice

Combine banana peppers, cucumbers, onion, and the salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.

Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth (or tea ball this is what I use) and add the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath canner.

*Note: to give it a kick sub in 1/2 to 1 cup of finely chopped jalapenos or any mix of peppers you desire.

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Tuesday, July 9, 2013

Beer Baked Brisket

Beer, chili sauce, and brown sugar create a fiery sweet
sauce for cooking this brisket.
Prep 10 minutes  Cook 4 hours
1 ( 3 to 4 pound) beef brisket
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 (12 ounce) can beer
1/4 cup chili sauce
3 tablespoon brown sugar
1 clove garlic, minced
1/2 cup water
3 tablepsoons all-purpose flour

Trim excess fat from brisket. Place brisket in a 13x9 inch baking dish, sprinkle with salt and pepper. Cover with onion slices.
step 1

Combine beer and next 3 ingredients; pour over meat. Cover with aluminum foil; and bake 350 degrees for 3 1/2 hours. Remove foil; bake 30 minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.
step 2

step 3
Skim fat from pan juices; drain, reserving 1 1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.

Yields 8 servingsPin It

Sunday, July 7, 2013

Gardening and Rain

The garden is growing but so are the weeds. I can't hardly tell what is vegetable from weeds. The things I can identify are much smaller than normal. I am assuming its due to the wet weather and lack of sunshine. Although, I have tons and tons of peppers. Hot, jalapeno, cayenne and bell peppers like crazy. On my next full day off I will have to get out there and pick some of them and begin the canning process or chop and freeze for when my tomatoes come on.

Banana Peppers (Hungarian Wax)

Bell Peppers

We've had rain every day for over two weeks. It's getting really old quickly. There don't seem to be any sign of it letting up for at least another week. So the garden is coming along, only God knows what we will be able to harvest. Hope everyone's gardens are doing well.

~ FarmgirlPin It

Friday, July 5, 2013

Plum Jam

4 cups plums, chopped
5 cups sugar
1 tablespoon lemon juice

Wash and pit plums  (any kind, red, italian plums, etc.)

Put through food chopper.

Add plums, lemon juice and add 2 cups sugar to each cup of chopped plums. ( I personally think that's way to much sugar so I shaved off 3/4 of a cup)

Boil 10 minutes or until sheeting occurs.

Ladle into hot jars leaving 1/2 inch headspace. Wipe rim and affix two piece cap. Process in a hot water bath canner for 15 minutes.

~ Farmgirl

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Thursday, July 4, 2013

Bluebarb Jam

1/2 cup water
5 cups rhubarb, chopped
2 cups blueberries
5 cups sugar
2 (3 oz.) boxes raspberry Jell-o

Cook rhubarb with water on low heat until tender.

Add sugar stir and cook for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jell-o and stir until dissolved.

Ladle in jars, wipe rim and cap.

Process in water bath canner for 10 minutes.

~ Farmgirl

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