Spiced Crabapples

Ingredients

  • a pint of Centennial or Whitney crab apples
  • 1 C cider vinegar
  • 3/4 C water
  • 1 1/2 C castor sugar
  • 1 1/2 t cardamom pods
  • 1/2 t whole cloves

Instructions

  1. Wash the apples well, and leave the stems intact. Prick them all over with a fork.
  2. Combine the vinegar, water, and sugar in a saucepan.
  3. Crack the cardamom pods open retaining the black seeds. Add them (seeds and pods) to the saucepan along with the cloves.
  4. Once the vinegar mixture come to the boil, turn down the heat and add the apples.
  5. Simmer for 5 to 10 minutes, until the apples are soft, but not mushy.
  6. Remove the apples from the liquid and pack them into a jar. Strain the liquid into the jars, completely covering the fruit.
  7. Process in a water bath.

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Spiced Honey Peaches

This year we have a lot of peaches on our sad little peach tree down in the kitchen garden.  They are bruised and bumpy and just not pretty, but that poor little tree tries so hard that I feel badly just feeding them to the hens.  I picked the first bunch, a nice big bowl full and decided to can sliced in a light honey syrup (just 1/2 cup of honey per 6 cups of water).

  1. Cut X’s in the bottoms of the peaches, dunk them in hot water for 45 seconds and then transfer them to ice water with a little citric acid (to keep the color).
  2. Halve the peaches, scoop out the ragged bits around the pit, peel them and cut into slices – then back into another bowl of water with citric acid.
  3. Pack them into pint jars, sinking a piece of star anise into each.  Fill with more peaches to about 1″ from the top.
  4. Add the honey syrup to within 1/2″ from the top.  Jiggle the peaches around a bit with a butter knife to loosen any trapped bubbles.
  5. Process for 25 minutes in a water bath (I use a steam canner).
Second harvest of the Peach tree

Roasted Tomatillo Salsa

Ingredients
  • 1 pint tomatillos, de-husked, washed and halved
  • 1 onion, cut into chunks
  • 5 garlic cloves
  • 1 jalapeno
  • 1/2 bunch cilantro
  • 1/4 t salt
  • juice of 1 lime

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Line a cookie sheet with parchment.   Lay out the tomatillos, half the garlic and half of the onions on it and roast at 425 degrees for 15 minutes.
  3. When the vegetables have cooled place them into a blender. Add the rest of the garlic and onion, the cilantro, a pinch of salt, the jalapeno and a the lime juice. Blend to a desired consistency.
  4. Process 1/2 pints 15 minutes in a water bath.

Kimchi – Beginners Version

Ingredients

  • 1 Napa cabbage, cut into 1 1/2-inch strips
  • 1 small head bok choy
  • 1/2 C kosher salt
  • 2 T garlic, minced
  • 2 T ginger, minced
  • 1 t sugar
  • 3 T water
  • 4 T Korean red pepper flakes
  • 1 large carrot, peeled and shredded
  • 2 bunches scallions, cut into 1-inch pieces

Instructions

  1. Place the cabbage in a large bowl, sprinkle with salt and add water to cover. Allow the cabbage to sit for 1-2 hours until wilted.
  2. Discard the water and rinse the cabbage 2-3 times until salt is removed.  Allow to drain for 15-20 minutes.
  3. In a separate bowl, combine cabbage with remaining ingredients and mix well. Add the cabbage and bok choy and mix well to coat.
  4. Once everything is combined, pack the mixture in a jar pressing down tightly so that the cabbage is submerged in liquid.
  5. Seal jar and allow it to sit at room temperature for 2-5 days. Put the jar on a plate in case it bubbles over while fermenting.
  6. Each day, open the lid to release fermentation gases and press down the cabbage to keep it submerged in the liquid. You may want to taste a sample each day to decide when it is done to your liking.
  7. After 2-5 days, store the kimchi in refrigerator.
Kimchi (1)

Produce Cleanup Day……..

We have a lovely pile of produce waiting for me to attend to it.  It must have inspired DS19 while I was at the dentist because when we returned home he had a pot of homemade tomato sauce started on the stove.  After his lunch there was still quite a bit in the pan so I decided to transfer it to some canning jars and pressure can it.  I also had leftover chicken broth in the outside refrigerator so it might as well have joined the tomato sauce.

While the canner was chugging away, I decided to start a batch of Kimchi with some Nappa cabbage and bokchoy that were getting a little older, adding some tops from purple onions and a carrot.  I also roasted the tomatillos from the CSA delivery along with the purple onions and some garlic.  Tomorrow they will combine with cilantro, fresh garlic and a jalapeño for a Roast Tomatillo Salsa. 

Once that was all taken care of I noticed some corn I had left out overnight and a last bag of string beans from the CSA. The corn was taken off the cob and popped into two jars with a little salt and hot water.  The string beans received the same hot water treatment but they were processed separately because they require different timings.

Lastly, the bones leftover from supper have been neatly tucked into the instant pot with leftover carrots and some shabby looking green onions.  An hour pressure cooking followed by an overnight slow cook should yeild some lovely

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Sweet Pickle Relish

Ingredients

  • 6 C chopped cucumber
  • 1 1/2 C chopped onion
  • 1 T salt
  • 1 1/2 C vinegar
  • 3/4 C honey
  • 1/2 t celery seed
  • 1/2 t ginger
  • 1 T cornstarch
  • 1 T water

Instructions

    1. Toss cucumber and onion with 3/4 T salt. Let it rest in a strainer over a bowl for 3 hours.
    2. Discard the liquid and transfer the cucumber and onion to a kitchen towel, squeezing out as much liquid as possible.
    3. Bring the vinegar, sugar, and 1/4 T salt to a boil in a saucepan, stirring to dissolve the sugar.  Bring it to a boil.
    4. Add the vegetables and simmer for 2 minutes.
    5. Dissolve the cornstarch and stir the mixture into the relish. Simmer for 1 minute.
    6. Transfer into jars and process in a water bath.