Our ever expanding repertoire of recipes is organized into a series subdivisions which you can explore by clicking on the hyperlinked menu below.
Our current featured, or most relevant, recipe(s) and recipe information is posted here. These recipes can also be found under their appropriate category in the menu below:
- Salsas & Relishes
- Jams, Marmalades, & Chutneys
- Pickles
- Fruits: Conserves, Sauces & Butters
- Refreshing Beverages
- Misc
INGREDIENTS:
- 2 1/2 lb. Head Of Cabbage
- 3 3/4 tsp. To 5 Teaspoons Salt,
- About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage
INSTRUCTIONS:
Weigh your cabbage to see how much salt you should use.
Discard outer & damaged leaves
Cut out the core
Rinse the cabbage & drain
Reserve 1 outer leaf
Thinly shred the remaining cabbage
Place in a large bowl
Sprinkle with salt, toss well
Let sit for 15 minutes.
Massage the cabbage with your hands for 5 minutes.
Pack the cabbage firmly into a very clean glass quart jar.
Pour the liquid that was released during kneading on top.
Lay portion of reserved cabbage leaf on top of the packed-down cabbage
Place a weight on top of the cabbage to ensure that it stays under the brine
If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).
Add an airlock lid onto the jar.
Ferment at room temperature until the kraut is as sour as you like it.
This can take 1–4 weeks.
When it's ready, store in the refrigerator.
Based on a recipe from the Ball Complete Book of Home Preserving
Makes 4 - 5 8 oz jars
Ingredients
- Rhubarb 2 cups - diced.
- 1 lemon
- Cooking Apples - 4 cups peeled, cored and diced
- Water - ½ cup
- Sugar - 4 cups
- Cranberries, dried - ½ cup
- Cinnamon, ground - 1 tsp
- Nutmeg, ground -½ tsp
- Apple, lemon, or cranberry.juice - 6 Tbsp Optional.
Instructions
Wash, dice and measure rhubarb, add to a large pot.
Wash lemon. Zest, add to pot
Juice lemon, add juice to pot.
Wash, peel, core, dice and measure the apples. Add to pot.
Add water and sugar. Bring to a boil stirring to dissolve sugar.
Reduce heat and simmer uncovered for 15 minutes, stirring frequently to avoid scorching.
Add cranberry, cinnamon, nutmeg, and added juice (optional)
Simmer until just thick enough to stand up on a spoon (about 5 to 10 minutes)
Pack into 8 oz jars.
Leave ½ inch headspace.
Wipe jar rims
Put the lids and rings on.
Process in a water bath
Process for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Yields 4-5 cups
Ingredients:
- 2 ½ cups blackberries. If using frozen, thaw for 30 minutes.
- 1 ½ cups rhubarb. If using frozen, thaw for 30 minutes
- 1 Tbs lime zest, minced
- 1/4 cup bottled lime juice
- 1 to 2 cups sugar or ¾ to 1 cup Honey
- 2 teaspoons Pomona’s calcium water
- 2 teaspoons Pomona’s pectin powder
Directions:
1. Sterilize 5 @ 8 oz. jars and prepare lids and rings
2. Mix pectin and sweetener together in a separate bowl.
3. Bring blackberries and rhubarb to a boil, stir till rhubarb breaks down.
4. Measure out 4 cups of fruit mixture and return to pot. Set aside any extra fruit mixture.
5. Add zest, lime juice and calcium water to fruit
6. Bring fruit, juice, and calcium water back to a boil
7. Slowly mix in sweeter/pectin mixture to pot stirring till dissolved. About 1-2 minutes.
8. Return the mixture to a boil and remove it from the heat.
9. Ladle the hot jam into your sterilized jars, leaving 1/4-inch head space. Process 10 minutes in a hot-water bath canner.
Strawberry–Rhubarb Jam with Sugar: Ingredients
- 2 cups mashed strawberries (about 4 cups whole)
- 2 cups cooked rhubarb (chop, simmer with ¼ water till soft)
- 1.5 cups sugar
- 2 Tablespoons commercial lemon juice
- 2.5 teaspoons
- 2 teaspoons calcium water
Strawberry–Rhubarb Jam with Honey: Ingredients
- 2 cups mashed strawberries (about 4 cups whole)
- 2 cups cooked rhubarb (chop, simmer with ¼ water till soft)
- .75 cup room temperature honey
- 2 Tablespoons commercial lemon juice
- 2.5 teaspoons
- 2 teaspoons calcium water
Strawberry–Rhubarb Jam: Directions
- Measure fruit into a kettle
- Add calcium water and lemon juice, mix well
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture stirring.
- Bring back to a boil. When pectin mixture dissolved (1-2 minutes) remove from heat.
- Feel prepared canning jars leaving 1/4 inch headspace.
- Wipe rims, apply the lids and rings, and process in a boiling water canner for 10 minutes at a rolling boil.
- After 10 minutes turn off heat and all canner to sit for 5 minutes.
- Remove jars from canner and allow jars to cool about an hour then check for seal.
- Allow final cooling in place for 12 or more hours.
- Label and store at or below 70 degrees for up to a year.
- 2 cups berries (fresh of defrosted frozen)
- 3 Tbsp. Sugar or to taste
- 2 Tbsp. Lemon Juice
- Blend the ingredients until smooth
- Taste mixture and adjust sweetness
- Line a dehydrator tray with a non-stick dehydrator sheet
- Dehydrate at 140 degrees F
- Check after 4 hours
- The leather is ready when is no longer stick to the touch
- Cut into stripes and roll up in parchment paper
- Store rolls in an air tight container in the fridge.
Here are some additional links to recipes and web posts to help you on you way to healthy fruit snacking:
How to Make Fruit Leathers from FreshOfftheGrid.com
How to Make Healthy Homemade Fruit Leather (No Dehydrator Needed!) Real Mom Nutrition shares the Peach Leather recipe here.
Salt and Vinegar Zucchini Chips
Prep Time 15 minutes - Cook Time 12
Servings 8 - Calories 40 kcal
Author Brenda Bennett, Sugar-Free Mom
INGREDIENTS:
- 4 cups thinly sliced zucchini about 2-3 medium
- 2 tablespoons extra virgin olive oil avocado oil or sunflower oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
DIRECTIONS:
- Use a mandolin or slice zucchini as thin as possible.
- In a small bowl whisk olive oil and vinegar together.
- Place zucchini in a large bowl and toss with oil and vinegar.
- Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
- Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. My temperature setting was 135 degrees F.
- To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
- Store chips in an airtight container.
Crispy Parmesan Tomato Chips
Servings 6 - Calories 88 kcal
Author Brenda Bennett, Sugar Free
Mom
INGREDIENTS:
- 6 cups thinly sliced beefsteak tomatoes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated Parmesan cheese
INSTRUCTIONS:
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place slices without overlapping onto dehydrator shelves or a baking pan.
- If you are baking preheat oven to 200 degrees F.
- In a small bowl whisk together the remaining ingredients.
- Sprinkle mixture over each slice.
- Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
- If baking check every 30 minutes until edges show some charring, could take 4-5 hours
These recipes come from Sugar Free Mom, who has published an excellent article with no less than 22 recipes for low carb chips! There's sure to be something to suit your garden, pantry, and personal needs. She also has some specific notes and recommendations for these recipes, so check out her posts.
For more information on using dehydrators please check out these links:
EnviroHouse How to series: Intro to Dehydrating
CFPA Stocking the Pantry: Dehydrating Potatoes
CFPA Stocking the Pantry: Dehydrating Coconut Drops
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From Excalibur Online Recipes
Prep: 15
mins
Dehydrate: 6 hrs
INGREDIENTS:
- 2 cups Yogurt
- 1/4 cups Shredded Coconut
Please note: You can add sweetener of your choice to taste. To keep it low-carb choose a sweetener like Stevia or Xylitol. Try mixing it into the coconut yogurt mixture a bit at a time until you are happy with the taste.
DIRECTIONS1. Mix yogurt and coconut well (add sweetener as mentioned
above if you choose)
2. Line an Excalibur® Dehydrator tray with a Paraflexx®
sheet.
3. Use a piping bag or a teaspoon to create little dollops
of yogurt on the Paraflexx lined dehydrator trays.
4. Dehydrate at 135ºF for 6-10 hours or until dry.
Here is another wonderful recipe using a dehydrator: these cookies have lemon juice & zest, agave nectar, coconut and cashews in them. Visit the Excalibur website to learn about making delicious Lemon Cookies
INGREDIENTS:
- 1 1/2 cups finely grated carrots
- 1 1/2 cups chopped apple, peeled and cored first
- 1 3/4 cups crushed canned pineapple, including juice
- juice of one orange
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch ground ginger
- 4 teaspoons calcium water, comes with Pomona Pectin(it's the reason it always jells!)
- 2 cups Sugar
- 4 teaspoons Pomona Pectin
- begin heating water for a boiling water bath in a canner
- wash 6 half pint jars and matching lid assemblies
- in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
- reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
- stir in the calcium water
- and return to a boil
- mix the pectin with the sugar
- and stir into the jam
- cook and stir for one minute
- remove from heat, ladle into prepared jars
- place in the canner and process for 10 minutes
- use canning tongs to remove from the water
- let them set undisturbed until cooled
- check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
- this makes between 5-6 half pint jars, make them in smaller jars if you want to
INGREDIENTS:
- 1 pound carrots, peeled and cut into 3 to 4 inch spears
- 2 to 3 small fresh or dried chili peppers
- 1 or more cloves garlic, peeled
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole cumin seeds
- 1 bay leaf
- 3/4 cup white wine or cider vinegar
- 1/2 cup water
- 1 teaspoon honey
- 1/2 teaspoon kosher salt or another non-iodized salt
DIRECTIONS:
- Tightly pack the carrots into a clean 1-pint canning jar
- Tuck in the chili peppers. garlic, coriander, cumin, and bay leaf as you go
- Bring the vinegar, water, honey, and salt to a boil
- Pour the hot liquid over the carrots and seasonings in the jar.
- The carrots should be completely covered by the liquid but there should be 1/2-inch head space
- Screw on a 2-piece canning jar lid and either:
- Put the jar of spicy pickled carrots into the refrigerator or
- To be able to store at room temperature, process the jar(s) in a boiling water bath for 10 minutes.
- It is easier if you put the jar on its side and slide the carrot spears in horizontally
- You can process them in a boiling water bath and they will last at room temperature for a year or longer.
- For step by step instructions on Water Bath Canning see https://nchfp.uga.edu/publications/uga/using_bw_canners.html
- Or you can skip the processing and make them as you would refrigerator pickles, in which case they will last three months.
- This recipe will yield approximately one (1-pint) jar but you can multiply the recipe to make bigger batches. Do not, however, use larger jars as that affects the canning time
Carrot and Citrus Sunrise Marmalade
Russian Carrot Salad (Korean Style)
Hot & Sweet Freezer Carrot Relish
Spicy Sweet Carrot Relish for Canning
INGREDIENTS:
- 1 Large head Red Cabbage
- 1/8 cup Kosher salt
- 1/2 cup brown sugar
- 1/8 cup mustard seeds
- 4 cups white vinegar
- 1 T. whole cloves
- 1 T. whole allspice
- 1 T. peppercorns
- 1 T. celery seed
- 1 stick cinnamon, broken in half
DIRECTIONS:
- Cut cabbage in half, remove the core and then shred the red cabbage
- Layer the cabbage in a bowl covering each layer with a bit of the salt.
- Let stand 24 hours covered
- Rinse the cabbage and drain the drain for a few hours in a colander
- If not very dry at this point you can squeeze the cabbage gently in a towel
- Prepare 4 pints and one 1/2 pint jars by washing
- Raw pack each jar with the red cabbage.
- Pack them leaving 1 inch headspace. Prepare your lids and rings.
- On medium heat combine vinegar and sugar until the sugar is dissolved.
- Add the mustard seed
- Add the rest of the spices in a tea ball or tied cheesecloth
- Cook at a low boil for about 3 minutes to infuse spices into the vinegar
- Remove the spice ball or cheesecloth
- Ladle the hot vinegar mixture into the jars leaving a 1/2 headspace.
- Remove any air bubbles.
- Process in a water bath for 20 minutes when the water is boiling.
Why We Pre-salt cabbage
Why do so many cabbage recipes for canning have you salt and drain the cabbage before using?
Salting certain vegetables and letting them sit for a few hours or up to overnight helps to drain off excess moisture and makes for a less soggy product. When the pickling is added the process of osmosis it will draw some of the pickling liquid into the vegetable making a better overall flavor
Making Spice bags
https://garlicdelight.com/spice-sachets/
Water Bath Canning NCHFP
Piccalilli
https://nchfp.uga.edu/how/can_06/piccalilli.html
Dutch Chow Chow from A Coal Cracker in the Kitchen https://www.acoalcrackerinthekitchen.com/2019/08/11/pa-dutch-chow-chow/
Canned Cole Slaw from Just A Pinch https://www.justapinch.com/recipes/side/vegetable/canned-cole-slaw.html
Cabbage Soup from All Recipes
https://www.allrecipes.com/recipes/16973/soups-stews-and-chili/soup/vegetable-soup/cabbage-soup/
Townsends: No less than FIVE recipes!
https://www.youtube.com/results?search_query=townsend+cabbage
Freezing Cabbage from Spruce Eats
https://www.thespruceeats.com/how-to-freeze-cabbage-1388391
Fermenting Cabbage (Sauerkraut)
Fermenting for Foodies has a good article that discusses fermenting in crocks, mason jars with weigh, or using fidos or airlocks https://www.fermentingforfoodies.com/easy-fermented-sauerkraut/
INGREDIENTS:
2 pounds onions (6 cups sliced)
- 1 teaspoon salt
- 3 cups apple cider
- 1 cup plus 2 tablespoons apple cider vinegar (5% acidity)
- ¼ teaspoon black pepper
- 2 teaspoons calcium water
- 1 cup maple syrup
- 2 teaspoons Pomona’s pectin powder
DIRECTIONS:
- Peel the onions and slice the very thinly, Cut the thin slices into approximately one-inch lengths. Mix onions and salt in a heavy bottom pot.
- Cover the pan and cook the onions over medium for about 5 minutes. Occasionally lift the lid and give the onions a quick stir. Reduce the heat slightly if burning. If the onions are sticking, add a very tiny bit of the apple cider replace the lid, keep cooking
- When the onions have caramelized a good bit, reduce heat and continue cooking with lid off. Stir constantly, scraping off and incorporating the brown bits. Add a tiny bit of apple cider if needed to prevent sticking
- After the onions are caramelized and well-browned. Add apple cider, vinegar, and pepper to the onions. Mix well. Increase the heat and cook the mixture at a low boil for a couple of minutes, stirring frequently, to allow the liquid to reduce in volume.
- Remove the pan from the heat, then measure the mixture. If more than 4 cups, place the mixture back in the pan and to 4 cups. If you find that you have less than 4 cups, add apple cider.
- Add the Calcium Water to mix
- In a separate bowl, combine the maple syrup and pectin powder. Mix well and set aside.
- Bring the onion mixture to full boil over high heat. Add the maple syrup-pectin mixture. Stir vigorously for 1 to 2 minutes to dissolve pectin. Remove from heat.
- Remove hot jars from hot water and fill jars with preserves, Leave ¼ inch of headspace. Wipe rims, put on lids and screw bands Tightening bands only to “fingertip tight”
- Water bath can at a rolling boil for 10 minutes at sea level. Please see full details for water bath canning at https://nchfp.uga.edu/publications/uga/using_bw_canners.html
- Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
- Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, Label jars, and store for later use.
INGREDIENTS:
- Red Onions
- Lime juice
- Salt
Yield: about 4 servings
If you're looking for the most festive party snack ever, this is it. The combination of cranberries, jalapeno, and just the right amount of sugar makes this dip a favorite for its looks and its taste! It's different, it's delicious, and it makes a gorgeous table addition. What's not to love?
Refrigerate overnight for best flavor. Serve with tortilla chips.
INGREDIENTS:
- 2 (8 ounce) packages fresh cranberries
- 6 medium fresh jalapeno peppers, seeded and minced
- 1 bunch fresh cilantro, roughly chopped
- 1½ cups white sugar
- 2 medium limes, juiced 1 ½ teaspoons salt
- ¾ teaspoon ground black pepper
For the DIRECTIONS, and additional information, visit allrecipes.com
Yield: about 3 1/2 pints
INGREDIENTS:
- 1 1/2 cups fresh cranberries roughly chopped
- 1 1/2 cups red bell pepper finely chopped, about 1 1/2 peppers worth 2 large jalapeno peppers finely minced, about 2/3 cup worth
- 2 serrano peppers finely minced, about 1/3 cup worth 2 cups plain white vinegar
- 6 cups sugar divided
- 1 tablespoon
DIRECTIONS:
- Combine the cranberries, bell peppers, jalapenos, serranos,
and vinegar in a large deep pot. Bring to a boil over high heat. While the
mixture comes to a boil, shake together the calcium water according to the
package directions. In a small bowl, stir together 1 cup of sugar and 1
tablespoon of
- When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
- Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
Notes: Check out the original recipe for additional information
Cranberry Mustard
- 1 cup red wine vinegar (Hal uses cider vinegar)
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 Tbsp Worcestershire sauce (Hal omits for gluten issues)
- 2 3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
- 3/4 cup sugar
- 1/4 cup dry mustard
- 2 1/2 tsp ground allspice
- In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from heat and add mustard seeds.
- Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.
- In a blender or food processor fitted with a metal blade, combine marinated mustard seeds with liquid, water and Worcestershire sauce.
- Process until blended and most seeds are well chopped. You want to retain a slightly grainy texture. Add cranberries and blend until chopped.
- Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently stirring frequently, for 5 minutes. Whisk in sugar, dry mustard and allspice.
- Continue to boil gently over low heat, until volume is reduced by a third, about 15 minutes.
- Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air, wipe rims.
- Add hot lids/rings and process in a water bath canner for 10 minutes once the water has come back to a full boil.
Amish Christmas Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe, originally an Amish recipe, was adapted from one sent to Connie Sumberg at Pomona’s Pectin by Nancy O’Neal of Bedford, Virginia. The original recipe used liquid pectin and a large amount of sugar. Nancy wanted to use Pomona’s and less sugar. Connie, of Pomona’s Pectin, adapted it for her.
Nancy has now made it with Pomona’s Pectin and said, “My sneak taste was wonderful! Used two cups of sugar! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers.
Yield: 4-5 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- 3 cups whole cranberries
- 1 orange; peeled, seeded, and sections separated
- 2 teaspoons grated orange zest, from the above orange
- 2 cups frozen, slightly thawed, sliced strawberries
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 2 teaspoons calcium water
- 2 cups sugar, divided
- 2 teaspoons Pomona’s pectin powder
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Rinse cranberries and combine cranberries and orange sections in a food processor. Pulse until coarsely chopped.
- Add strawberries, orange zest, cloves, and cinnamon. Process until finely chopped, but not pureed.
- Put processed fruit mixture into sauce pan.
- Cook mixture for 2 minutes over low heat, stirring constantly.
- Add calcium water, and mix well.
- Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
- Add remaining 1 cup sugar once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat. Skim off any foam.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil in water bath for 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down.
Preserve the taste of summer with this delicious and versatile corn relish! It’s a perfect canning recipe for beginners.
- Kernels from 8 ears of corn
- 1 1/2 cups diced bell peppers (green, yellow, red, etc.)
- 1/2 cup diced celery
- 3 cups shredded cabbage
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 1/2 tablespoons dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 3 tablespoons honey
- 2 cups vinegar 1/2 cup water
- Wash and sterilize jars, rings, lids and all utensils. Prepare a water bath canner by filling a large pot with water and bringing it to a simmer.
- To make the corn relish, combine all ingredients in a large stock pot. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Ladle the hot relish into sterilized half-pint jars. Wipe the tops of the jars using a clean towel. Put on the lids and rings and tighten by hand.
- Process the jars in the prepared water bath for 20 minutes. Remove the jars from the bath and let them cool at room temperature. As the jars cool, check the seals by pressing down on top of the lids. If they still “pop,” they are not preserved and need to be refrigerated and used within the next few days. If they don’t move, they can be labeled and stored in a cool, dark pantry.
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- 10 cups whole kernel corn, fresh or frozen defrosted
- 2 ½ cups sweet red pepper, diced
- 2 ½ cups green pepper, diced
- 2 ½ cups celery, chopped
- 1 ¼ cups onion chopped
- 1 ¾ cups sugar
- 5 cups vinegar (5%)
- 2 ½ tablespoons salt
- 2 ½ teaspoons celery seed
- 2 ½ tablespoons dry mustard
- 1 ¼ teaspoon turmeric
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Small Batch Corn Cob Jelly
2 cups concentrated corn stock (see below)
2 tbsp lemon juice
1 tbsp calcium water
1 tbsp amber agave nectar or honey
1 tsp liquid stevia
⅔ cup unrefined cane sugar (i.e. SucaNat)
1 tbsp
Bring corn stock, lemon juice, calcium water, agave and stevia to a boil.
Mix the sugar and the pectin, then add to the pot and boil, whisking constantly, for 1 minute.
Ladle into jars and process 10 minutes in a waterbath.
To make corn stock:
Cover 6 shucked corn cobs (halved crosswise) with cold water and bring to a boil.
Reduce heat and simmer 2 hours.
Strain and return to the pot. Boil about 30 minutes or until
reduced and richly aromatic. Use in vegetable soups, to cook rice or for jelly!
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- 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
- 2 cups (500 mL) white vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) pickling salt
- 4 heads fresh dill or 4 teaspoons dill seeds (20 mL) 4 small cloves garlic
Cut a thin slice from the ends of each cucumber
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers.
Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space).
Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars.
Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
from Epicurious pickling salt is free of the additives found in table salt, which can discolor homemade pickles. The popular brand, Mrs. Wages, is available online. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
"The proportion of water to vinegar necessary to inhibit the growth of organisms produces a very sour pickle," says Topp. "While you can't change this proportion, you can safely add up to one tablespoon of sugar if you want to slightly sweeten the pickles."
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1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper or 1 whole
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt
Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars.
In a large saucepan, bring the water, vinegar and salt to a boil.
Carefully ladle hot mixture over beans, leaving 1/2-in. headspace.
Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner.
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Yield: 4 - 5 cups
- 1¼ pounds sweet cherries
- 1 pound trimmed rhubarb stalks
- ½ cup water
- 2 tablespoons lemon juice
- 3 teaspoons calcium water
- 1¼ cups sugar
- 2 ½ teaspoons
- Rinse the cherries, remove and discard stems and pits, then chop the cherries.
- Rinse the rhubarb stalks, slice them into thin, length-wise strips, then dice. In a saucepan, combine diced rhubarb with the ½ cup of water and bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, for approximately 5 minutes, or until rhubarb is soft. Remove pan from heat, then mash the rhubarb.
- Measure 2 cups of the chopped cherries, and 2 cups of the mashed rhubarb. If you have extra, save it for another use. Pour the measured amounts of cherries and rhubarb into a sauce pan. Add lemon juice and calcium water and stir to combine.
- In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.
- Bring the cherry-rhubarb mixture to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the mixture to a boil, then remove it from the heat.
- Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
- Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.
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RHUBARB: Links to Additional Notes and Recipes
Dehydrating over view Oven and Dehydratorhttps://www.hunker.com/13408516/dehydrator-vs-oven
Dehydrator Method and suggestions for use
https://www.gettystewart.com/how_to_dehydrate_rhubarb/
Note: suggests blanching before dehydrating to preserve color
Dehydrating for Back Packing
https://www.trail.recipes/dehydrating123/dehydrating123-how-to-dehydrate-rhubarb/
Note: Suggests steaming cut pieces first. Says that helps in sourness and rehydration.
Interesting Ideas for using as powder or garnish
https://www.thechoppingblock.com/blog/adventures-in-preservation-dehydrated-rhubarb
Candied Rhubarb
https://www.storey.com/article/beyond-pie-chewy-candied-rhubarb/
Rhubarb Chips
https://madaboutmacarons.com/dried-rhubarb-chips/
Rhubarb Fruit Leathers
https://www.freshoffthegrid.com/diy-fruit-leathers/
https://www.thekitchenmagpie.com/strawberry-rhubarb-fruit-leather/
Rhubarb Agua Fresca
https://www.holajalapeno.com/rhubarb-agua-fresca/
Rhubarb Agua Fresca with Strawberries
http://eatliveblog.com/2011/07/27/healthy-snack-wednesday-strawberry-rhubarb-mint-agua-fresca-recipe/
Rhubarb Teas
https://www.food.com/recipe/iced-rhubarb-tea-218397
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HOW TO DEHYDRATE RHUBARB
- Pick and wash rhubarb stalks. Choose fresh, good quality rhubarb stalks that aren’t woody.
- Chop rhubarb into even, 1/4 to 1/2 inch pieces (1 to 2 cm).
- Spread in a single layer on mesh dehydrator trays.
- Dry at 135°F (57°C) for 8 to 12 hours depending on your dehydrator, rhubarb and humidity levels.
- Rhubarb will feel dry and crisp with no moisture inside when broken open. Err on the side of over-drying if in doubt.
- Turn dehydrator off and let rhubarb sit overnight before storing in a well sealed container in a dark, dry space for up to 1 year. Dried rhubarb will be safe to eat beyond one year, but the color will change over time. To preserve color for longer, blanch rhubarb for 2 minutes before drying
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Yield: two pint jars, which is enough for one 9″ pie.
To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the apple slices and bring them to a boil.
- 5 cups apple slices
- ½ cup up to ¾ cup sugar (could be a combination of white and brown sugars) or ¼ cup up to ½ cup honey (I used ¼ cup honey with Gravenstein apples, which gave a perfect sweetness.)
- 1 teaspoon Pomona’s Pectin powder
- 3 Tablespoons water (up to 1/2 cup if apples aren’t very juicy)
- 3 Tablespoons lemon juice
- 1 teaspoon calcium water
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
Use within 1 year.
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STRAWBERRY JAM
BEFORE YOU BEGIN:Yield: 4 - 5 cups
- 4 cups mashed strawberries (about 8 cups whole strawberries)
- 2 teaspoons calcium water
- ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
- 2 teaspoons
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.
- Wash, remove hulls, and mash strawberries. Measure fruit into sauce pan.
- Add calcium water and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
from pomonapectin.com
- 2 ½ lbs potatoes
- 8 ounces fat free vegetable, beef, or chicken broth
- 8 ounces Barbecue Sauce
- Salt and Pepper to taste
Make Delicious Backpacking Meals with Mashed Potatoes:
Here are some of my favorite ingredients to combine with mashed potatoes:
- Ground Turkey and Mixed Vegetables (corn, carrots, peas, green beans)
- Ground Beef and Broccoli
- Deli Ham and Green Beans
- Ground Beef and Peppers, Onions, Mushrooms
Ingredients for One Serving:
- ½ cup Potato Bark
- ¼ cup Dehydrated Meat (or fresh, fully cooked)
- ¼ cup Dehydrated Vegetables (or fresh)
- 1¼ cup Water
Optional Seasonings- garlic powder, salt and pepper, dehydrated onion. Increase quantities proportionally for larger servings.
- Combine all ingredients with water in pot.
- Cover pot and bring to a boil. Remove pot lid, continue cooking for another minute. Stir continuously once the water has been absorbed. You can add a few spoonfuls of water to make the potatoes easier to stir and less likely to burn.
- Remove pot from heat and wait ten minutes to give the meat and vegetables a little more time to soften if using dehydrated
- If using fresh meat and/or vegetables, check for the desired degree of doneness.
- 3 cups sliced dehydrated potatoes
- 6 tablespoons of butter
- 3 tablespoons of flour
- 1 1/2 cups of milk
- 1 cup of shredded Cheddar cheese
- Salt and pepper to taste
- Place potatoes in a shallow baking dish.
- In a small saucepan over a low heat melt 6 tablespoons of butter.
- Take the butter and add the flour to it. Stir well in order to blend together.
- Gradually add the milk.
- Continue cooking and stirring continuously until a thick sauce is formed.
- Add the cheese and stir until the cheese melts.
- Pour the sauce over the potatoes that are in the baking dish and mix them gently.
- Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.
DIY Scalloped Potato Dry Sauce Mix
This is a dry sauce mix that you can use with fresh or dried potato slices to make quick scalloped potato
Yield: Makes 600 g / 4 /½ cups / 21 oz, enough for 9 batches of scalloped potatoes
- 250 g powdered milk (2 cups / 9 oz)
- 150 g white flour (1 cup / 5 oz)
- 125 g cornstarch (1 cup / 4.5 oz)
- 50 g onion flakes (dried. ½ cup / 2 oz OR 8 teaspoons onion powder)
- ½ cup chives (dried. Or dried parsley. 8 tablespoons)
- 4 teaspoons salt (or salt sub)
- 4 teaspoons mustard powder
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place.
Additional ingredients at time of use:
- Dehydrated potato slices;
- Water;
- Butter or margarine (optional).
Directions:
- Turn oven on to start heating to 175 C (350 F).
- Spray or grease a 2 litre / quart casserole dish.
- Put 100 g (3 cups / 3.5 oz) of dehydrated potato slices in dish.
- Mix 75 g of sauce mix (½ cup / 2 ½ oz ) with 700 ml (2 ¾ cup / 22 oz) water, whisk smooth.
- Pour over potatoes.
- Dot with 2 tablespoons butter (optional).
- Bake for 40 to 45 minutes.
- Remove from oven, let rest 5 minutes, serve hot.
Options:
- Want a richer sauce? When making up the dry mix, you could add an extra ½ to 1 cup of powdered milk (60 to 120 g / 2 to 4 oz), or even a bit more, if desired.
- Adjust water to make sauce thinner or thicker to your liking;
- You can use butter or margarine to dot the potatoes with, or, omit;
- Sprinkle with grated cheese on top before putting in oven, if desired;
- Using raw potato instead of dehydrated? You will want about ¾ kg (1 ½ lbs) fresh raw potato to start. Wash, peel and slice it and use in recipe. After 45 minutes, cover dish and cook for another 10 minutes.
The Pioneer Woman Dec. 16, 2105
https://www.thepioneerwoman.com/food-cooking/recipes/a81701/how-to-make-mashed-potatoes/
- Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt.
- Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat.
- Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.
- Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes.
- Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.
Freezing
Scoop one-cup portions of the mashed potatoes onto a parchment-lined or silicon baking sheet, then transfer to the freezer for at least a few hours or overnight until completely frozen. Transfer the individual servings to a large freezer bag, container, or vacuum pack. If kept consistently below freezing they will keep up to one year.
If you prefer not to portion freeze the cooled mash in a freezer bag or container, and store in the freezer until the next big holiday gathering.
The Best Way to Reheat Mashed Potatoes
There are a few options for reheating the potatoes. Thaw in the refrigerator 1 to 2 days allows, or you can reheat with one of these methods directly from the freezer.
Final Fixes
Once reheated, if the potatoes seem to be on the watery side, stir in some sour cream or cream cheese to give them a thicker, creamier consistency. Taste the potatoes, and add more butter, cream, and seasoning as necessary.
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Click image to enlarge, or visit pomonapectin.com to download your own copy.
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