Makes approx. 6 pints
8-10 ears of yellow or bi-color corn, shucked from the cob (very fresh!)
1-2 lbs of ripe tomatoes, chopped (any variety)
1.5 c of green bell pepper, chopped (about 1 large or 2 small)
3/4 c of red bell pepper, chopped (about 1 small)
1 c. onion, chopped (white or yellow) (about 1 small)
4 very small or 2 medium kirby cucumbers, sliced VERY thin
1-2 fresh hot peppers, minced (any variety) (optional)
2 c. apple cider vinegar OR white vinegar (5% acidity)
1 c. sugar OR 1/2 c. light, mild honey
1 T. pickling salt ( I used regular salt but I'm not sure how it will turn out)
1 tsp. mustard seeds
1 tsp. turmeric
Put all prepared vegetables in a large kettle or pot. Combine sugar, vinegar & spices in a separate bowl, whisk and pour over corn mixture. Mix well, bring to a boil and then simmer for 1 hour.
Fill sterilized jars ( I keep them in simmering water until ready to use) leaving about a 1/2 " of headroom., one by one. Wipe rim of jar and remove air bubbles by running a knife along the sides of the jars where you see them. Fasten the lid and the screw ring securely. When the task is complete and all jars are filled and topped it is time for the boiling water bath.
For the most seamless and least painful results you should use a device specified for placing and removing the jars from the boiling water. I didn't have this so put a few butter knives on the bottom of the large pot I used for the boiling water (to place the jars on to prevent cracking. You don't want direct heat). I placed and removed the jars with a potato masher. Jars should be covered with the water by at least 1-2". Making sure the jars are not too close together, boil for 15 minutes, covered. Make sure to not let the jars flip over in or out of the water. Remove jars and let sit to cool. They should seal and the tops should depress. If not you need to repeat the boiling process the next day. Store in the refrigerator or a cool basement. Serve with dogs, burgers or whatever you wish.
Sunday, September 30, 2007
Thursday, April 5, 2007
Vegetable Stock
Vegetable, herb and fruit scraps
6 quarts of water (more or less depending on the amount of veggie scraps you have)
1-2 bay leaves
*I keep a plastic container in my refrigerator, and throughout the week (or so) I put in any scraps I have that could flavor a stock. Once I have enough to make a stock (when the container is full) I make vegetable stock. I usually make it on a day I'm making soup but you can freeze this so you have it at your convenience.
You don't want anything rotten in here. I've heard some people say not to put anything into a stock you wouldn't eat whole but I say rubbish. Waste not want not. What otherwise would've went to trash gives you a base for another (healthy!) meal. It's nice to start this is the morning or afternoon so it's ready by supper. Also, you don't have to keep an eye on it so you can go about your day while it does it's thing.
Use onion and carrot ends, celery and radish tops, herb stems, apple cores, potato skins, cabbage and lettuce cores, pits, peels and trimmings of any kind*
Place trimmings and bay leaf in a large pot. Add water and bring to a boil. Lower heat to low or medium (depending on how strong your flame is), cover and let simmer for a few hours. Turn off heat and let temperature drop. Strain out scraps and use.
6 quarts of water (more or less depending on the amount of veggie scraps you have)
1-2 bay leaves
*I keep a plastic container in my refrigerator, and throughout the week (or so) I put in any scraps I have that could flavor a stock. Once I have enough to make a stock (when the container is full) I make vegetable stock. I usually make it on a day I'm making soup but you can freeze this so you have it at your convenience.
You don't want anything rotten in here. I've heard some people say not to put anything into a stock you wouldn't eat whole but I say rubbish. Waste not want not. What otherwise would've went to trash gives you a base for another (healthy!) meal. It's nice to start this is the morning or afternoon so it's ready by supper. Also, you don't have to keep an eye on it so you can go about your day while it does it's thing.
Use onion and carrot ends, celery and radish tops, herb stems, apple cores, potato skins, cabbage and lettuce cores, pits, peels and trimmings of any kind*
Place trimmings and bay leaf in a large pot. Add water and bring to a boil. Lower heat to low or medium (depending on how strong your flame is), cover and let simmer for a few hours. Turn off heat and let temperature drop. Strain out scraps and use.
Borscht
4 qts. vegetable stock
3-5 beets, trimmed
1 bunch of beet greens, chopped (if available)
1 small onion or 1/2 of a large, diced
1 carrot, diced
1 large tomato, diced or 1 can diced tomatoes
1 c. green or red cabbage, chopped (if available)
1/2 c. of pickle juice
1 T. butter, margarine or oil
coarse salt
fresh ground pepper
sour cream or plain yogurt (dairy or soy)
Bring 2 quarts of the stock to a boil and add beets. Cook for about 10 minutes. Remove from stock with a slotted spoon reserving the stock. Let beets cool or rinse under cold water. Once cool enough to handle, slip off beets skins with your fingers. Dice the beets.
In large soup pot over medium heat, melt the butter or oil. Add onions, cabbage, beets and carrot. Saute for 5 minutes and add several pinches of salt and a few grinds of pepper to the pot. Add beet greens, tomatoes (with juice), pickle juice and all 4 qts. of stock. Bring to a boil, then reduce to low-medium heat and cover. Let simmer approximately one hour or so. Serve with a dollop of sour cream. Serves 4-6.
*NOTES*
Make your own vegetable stock. In a plastic container in the refrigerator, save all of your vegetable and fruit trimmings throughout the week. Place them in a pot with about 6 quarts of water and let simmer for a couple of hours. Strain and presto! Your own fresh, healthy broth.
This recipe is very versatile. If you purchased loose beets you can omit the beet greens. If you don't have cabbage on hand you can skip it. If no pickle juice add a tablespoon or 2 of vinegar (white or apple cider). You can use more or less broth as well as tomatoes but this is just a basic guideline.
3-5 beets, trimmed
1 bunch of beet greens, chopped (if available)
1 small onion or 1/2 of a large, diced
1 carrot, diced
1 large tomato, diced or 1 can diced tomatoes
1 c. green or red cabbage, chopped (if available)
1/2 c. of pickle juice
1 T. butter, margarine or oil
coarse salt
fresh ground pepper
sour cream or plain yogurt (dairy or soy)
Bring 2 quarts of the stock to a boil and add beets. Cook for about 10 minutes. Remove from stock with a slotted spoon reserving the stock. Let beets cool or rinse under cold water. Once cool enough to handle, slip off beets skins with your fingers. Dice the beets.
In large soup pot over medium heat, melt the butter or oil. Add onions, cabbage, beets and carrot. Saute for 5 minutes and add several pinches of salt and a few grinds of pepper to the pot. Add beet greens, tomatoes (with juice), pickle juice and all 4 qts. of stock. Bring to a boil, then reduce to low-medium heat and cover. Let simmer approximately one hour or so. Serve with a dollop of sour cream. Serves 4-6.
*NOTES*
Make your own vegetable stock. In a plastic container in the refrigerator, save all of your vegetable and fruit trimmings throughout the week. Place them in a pot with about 6 quarts of water and let simmer for a couple of hours. Strain and presto! Your own fresh, healthy broth.
This recipe is very versatile. If you purchased loose beets you can omit the beet greens. If you don't have cabbage on hand you can skip it. If no pickle juice add a tablespoon or 2 of vinegar (white or apple cider). You can use more or less broth as well as tomatoes but this is just a basic guideline.
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