County Fair 2013

It's been over two months since our county fair and with all that has been going on I forgot to post how my canned good did at the fair. At last minute I decided to gather some goodies up and send with my husband and daughter to enter them.

County Fair 2013

First time entering anything into a fair. So I was rather nervous sending items as I wasn't sure what they would be looking for. This is what I sent in and where I placed.

Ham and Bean Soup - Third place

Chili - Second place

Raw Pack Chicken Thighs - Second place

Plum Jam - Second place

Salsa - Second place

Corn - First place

Dandelion Jelly - First place

Cherry Pie Filling - First place

Orange Jelly - First place 

Blue-Barb Jam - First place

Not to shabby for the first time. I actually was totally shocked. There was so many great things submitted. I plan on taking items to the fair again next year I will take different items. If you submitted any canned foods in the fair how did you do?

Keep on canning
~ FarmGirl

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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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Hot Pepper Butter

Makes 8 pints or 16 half pints

4 cups banana peppers, finely ground (36 large banana peppers or 40 medium banana peppers or 50 small banana peppers) can use any combination of peppers that you like

1 quart prepared yellow mustard

1 quart cider vinegar

3 -1/2 cups sugar

1 -1/4 cups flour (or 1 cup clear gel)

1 -1/2 cups water

1 teaspoon salt

Seed and chop peppers finely. (use gloves and food processor to chop the peppers tiny). Mix together sugar, salt, vinegar and peppers in stock pot. Boil 5 minutes.

Mix together flour  clear jel and 1 cup water; to make slurry. Add yellow mustard, remaining 1/2 cup water and slurry to boiling peppers.

Cook until thickened, about 5 minutes.

Ladle into hot sterilized jars, cap with two-piece lids and process in a hot water bath canner for 15 minutes.

** Note Canning with flour is highly forbidden. I am conveying the recipe as it was orginally written. 

I had a request for this a family member and didn't have any on the shelf. Seems like this happens a lot around here now that the kids enjoy hot foods. Good thing I noticed a few peppers ready in the garden to add with the ones I got at the store the other day.  For the photo above I used 3/4 cup jalapenos and 3 1/4 cups of hungarian wax peppers.I think I need to make either some soft pretzels or summer sausage so we can enjoy a fresh jar been a while since we have had some around the house.

Be sure to use latex gloves when working with the peppers. 

Happy Canning

~ Farmgirl

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Tangy Spaghetti Sauce

This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the vegetables we grow from our garden. I have tried many different sauces and this is the first one that has wowed my DH. 

Makes 6 to 7 quarts
3 medium onions, chopped
3/4 cup banana peppers, chopped (Hungarian wax chili peppers)
3 tsp. garlic, minced
16 cups tomatoes, peeled, cored and chopped
2 cups green and red bell peppers, chopped
3 (12 oz) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
1 tsp. crushed red pepper flakes
2 tablespoons Italian seasoning
1/2 tsp. ground cumin
1 cup sliced portabella or button mushrooms
4 tsp. canning salt
2 tsp. dried basil
1 tsp. ground black pepper
lemon juice (per jar)

 Add all of ingredients to stock pot.

Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stirring occasionally.

After it has simmered, add 1 tablespoon lemon juice per pint jar and 2 tablespoons lemon juice per quart, ladle sauce into hot sterilized jars, leaving 1/2 inch head space cap with two piece lids. Process pints 35 minutes and quarts for 40 minutes in a boiling water bath canner.

If you choose you can cool then ladle into freezer containers and freeze.

I also have this recipe posted on my food.com account. If you care to read the reviews you can see them here.

~ Farmgirl

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Crockpot Apple Butter

One of the many comfort foods we enjoy. I love it slathered on homemade biscuits.

5 1/2 pounds apples, peeled and finely chopped (I use three different kinds of apples)
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a large bowl. Combine sugar, cinnamon, cloves and salt. Pour over apples and mix well.

Place in crockpot, cover and cook on high for 1 hour.

Decrease heat to low; cover and cook on low for 9 to 11 hours or until thickened and dark brown. Stir occasionally.

Uncover and cook on low for 1 more hour.

If desired, whisk until smooth.

Spoon into freezer containers, leaving 1/2 inch headspace. Cover and freeze.

Or ladle in hot sterilized jars, add 1 tablespoon lemon juice per pint, wipe rim, cap with two-piece lids and process in a water bath canner for 10 minutes.

Makes approx 9 1/2 pints

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Corn Cob Jelly

I was very intrigued when I first saw this recipe. I had to make it just to find out what all the hype was about. I'm so very glad I did. I've been making it for many years now and I really enjoy the delicate apple honey taste.

12 sweet corn cobs, corn removed
4 cups water
4 cups sugar
1 (1 3/4 ounce) box fruit pectin

Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain through wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Add sugar.
Bring back to a boil and boil for 3 minutes.
Skim foam if necessary and add food coloring if you want.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Make 6 1/2 pints

Enjoy
~ Farmgirl

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Mama's Wonderful Salsa

This truly is a wonderful salsa. My family can't get enough of it. 

makes 6 pints
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers, chopped
1 cup hot banana peppers, chopped
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons ground black pepper
1/8 cup canning salt
1/3 cup distilled vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 tablespoon cilantro
1/2 cup cider vinegar
1/3 cup sugar

Combine all ingredients in a large sauce pot. Bring mixture to a boil 10 minutes. Reduce heat and simmer 10 minutes. * For a thicker salsa: cook down till desired thickness. For me its about an hour.

Ladle hot salsa into hot jars, leaving 1/2 inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water bath canner.

* Note: When cutting or seeding, hot peppers, wear rubber gloves to prevent hands from being burned.

~ Farmgirl

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