Category Archives: Canning Your Harvest

Simple Minestrone Soup

mstrone-soup

Making a quick pot of Minestrone Soup is so simple using ingredients from your own garden harvest. The base of the soup is a quart of canned tomatoes with 1 bouillon cube (chicken or vegetable) added.

The dried cannellini beans are soaked overnight and I usually do the 1 hour soak also. The 1 hour soak is merely bringing the beans to a boil, turning off and letting sit for an hour before adding to the tomato soup base. I make sure to rinse the beans when overnight soaking and after the boil soak … this helps eliminate upset stomach issues caused from bloating.

1 cup dried beans = 2 to 2 1/2 cups cooked

I will then add diced carrots, celery, garlic, onion, potatoes and cabbage. Let the soup simmer for 1-2 hours until the beans are soft.

That’s It ……. delicious and perfect for a chilly winter meal!

Optional – spices to your taste and pasta if desired

Apple Raspberry Pie

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Fresh pie using canned apples and frozen raspberries from this summer’s harvest.

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The combination is perfect – sweet and tart! Brings back the fresh flavors from the garden on this the coldest day of the year – negative 20 with the wind chill.

Yes, I will have another slice please!

 

Applesauce Oatmeal Muffins

applesaucemuffinsApplesauce-Oatmeal Muffins

Cream together with electric mixer –

1/2 cup vegetable oil

3/4 cup brown sugar

1 egg

In a bowl add the following dry ingredients together and then mix with the above creamed mixture along with the applesauce.

1 1/4 teaspoons baking soda

1 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 cup raisins

3/4 applesauce

Lastly, combine the following and add into mixture.

1 teaspoon baking powder

1 cup quick rolled oats

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Bake 25-30 minutes.  Delicious!!

Applesauce Brownies

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Applesauce Brownies
1/2 cup margarine
2 (1 ounce) squares unsweetened chocolate
3/4 cup sugar
2 eggs, beaten
3/4 cup applesauce
1 1/4 teaspoons vanilla
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
topping –
2 tablespoons sugar
1/4 cup chopped nuts
1/2 cup semisweet chocolate pieces
Melt butter and chocolate in saucepan over low heat. Add sugar,
eggs, applesauce and vanilla. Beat well.
Stir together flour, baking powder and baking soda. Add to
chocolate mixture and blend well. Pour mixture into greased 8”
square baking pan.
Combine topping ingredients and sprinkle over batter. Bake at 350
degrees for about 40 minutes until a toothpick inserted in the center
comes out clean. Cool and cut into squares.

Pear Cranberry Chutney

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Pear Cranberry Chutney

2 lbs. pears, cored, peeled & diced

2 cups cranberries

1 cup apple cider vinegar

1 cup brown sugar

2/3 cup raisins

2/3 cup diced onion

1 teaspoon grated ginger

1 teaspoon pickling spice

1/2 teaspoon allspice

Combine all ingredients in a saucepan. Bring to a simmer, stirring frequently.

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Continue to simmer for 30 minutes. Cranberries will soften and pop and the mixture will thicken.

Options – Serve immediately or let cool a bit.

Container up and freeze.

Can in hot water canner for 10 minutes. Makes 3 pints.

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A Wonderful Tasty Treat = Add 2 heaping Tablespoons of Chutney to 3 ounces of cream cheese. Enjoy served on crackers!

Cowboy Candy

You don’t have to be a Cowboy to enjoy these Candied Jalapeno Peppers. They are a combination of sweet and spicy so be ready for something extraordinary. I can only eat a few since my tolerance for hot foods is very low, but the heat eaters I share them with absolutely .. Love them!

cowboycandy

Cowboy Candy

3 lbs. Jalapeno peppers *note

2 cups cider vinegar .. I actually added another cup

1 cup water

6 cups sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

1 clove garlic per jar

*note – I also added mini sweet red & yellow peppers for color and variety

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Slice peppers and remove seeds if you desire a less spicy result. Use gloves when handling hot peppers to protect from the heat of the peppers.

Add the cider vinegar, water and sugar to a large sauce pan and heat to a boil. You will then add all the sliced peppers to this brine and stir. Let this heat up again to a boil. Ladle the peppers into your canning jars, top off with brine to within a 1/4″ of the top of the jar. Add your canning seal and process for 10 minutes in heated water canner.

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Makes approximately 1 quart and 3 pints

If you don’t choose to can, you can refrigerate for several weeks.