Homestead Series How To Can Tomato Sauce

How To Can Pickled Beets

Canning, Recipes No Responses »

Aug 182010

Pickled beets are one of my favorites! This recipe is a staple in my kitchen. I hope you enjoy!

How To Can Pickled Beets

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 7 pints

Ingredients

30 beets (aprox)
2/3 cups water
4 cups sugar
4 cups vinegar

In each pint jar place

1/2 tsp pickling salt
1/2 a cinnamon stick
4 whole cloves
2 allspice berries

Instructions

Wash beets and cut tops off leaving 1 inch of stem on.
Place in a large pot and cover with water. Boil until tender.
Drain and let cool until comfortable enough to handle. Slip stem and skins off.
Slice into 1/4 inch rounds, or leave whole if small.
Add salt, cloves, berries and cinnamon to each jar. Add sliced beets.
Combine water, sugar and vinegar and bring to a boil.
Pour over beets, leaving 1/2 inch head space.
Release air bubble, wipe rims, add lids and process in a water bath canner for 30 min for pints 35 min for quarts.
Let sit for 6 weeks for flavor to fully absorbed.

http://homestead-acres.com/blog/recipes/how-to-can-pickled-beets/

Around The Homestead Gardens & Canning

Around The Homestead, Gardening 8 Responses »

Jul 222010

Well today was a busy day on the homestead. Today I canned 7 pints of pickled beets and 6 pints of cherry jam, if you don’t count the 3/4′s full jar. That’s getting tuck into the fridge to enjoy now.

We headed out to the gardens this afternoon, to find the Italian zucchinis had exploded with the last rain. We harvested a whole wheelbarrow full. Two had already been taken out before I took this photo. I will have a lot of canning and drying to do! I might start on my zucchini relish soon to.

I also picked 1/3 of a storage bin full of green beans. I guess I’m canning and drying beans tomorrow to!

Hubby just finished building a grape arbor for us. We have a grape vine planted on each end. I love having it as an entrance into the raised beds!

The Swish Chard is growing great to!

Can Jam #2: Pickled Carrots

Canning, Recipes 4 Responses »

Feb 182010

I’ll try to update this with photos tomorrow.

Pickled Carrots

5 pounds carrots
2 cups water
6 cups vinegar
1/2 cup pickling salt
1 tsp pickling spice per jar
1/2 tsp red pepper flakes per jar
1 sprig of dill weed per jar

Wash and peel carrots. Slice into rounds 1/4″ thick or into sticks. Combine salt, water and vinegar in a pot and bring to a boil. Add spices and carrots to jars. Top with pickling liquid. Remove air bubbles, add lids. Can for 10 min in a water bath canner, adjust to your altitude.

Smooth Marmalade

Canning, Recipes 7 Responses »

Jan 202010

This week I decided to try making marmalade. Now as I had mentioned before, my hubby and I don’t like the peels that in most marm

Smooth Marmalade

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 2 1/2 pints

Smooth Marmalade

Ingredients

10 oranges (3 pounds)
1 lemon
4 cups sugar

Instructions

Peal oranges and lemon leaving some of the white on. Remove seeds if needed. Discard peals.
Puree in a food processor. Pour into a stock pot and add sugar.
Bring to a boil over medium heat. Boil until it reaches the jelling point. This was about 15 minutes for me.
Remove from heat, stir and skim. Ladle into jars leaving 1/4" head room. Process in a water canner for 15 minutes.

http://homestead-acres.com/blog/recipes/smooth-marmalade/

alade. So I knew my trusty food processor would be out to help me puree this creation. We ended up with 5 half pint jars. The verdict? It’s delicious!

Joining The Tigress Jam Can, Going To Make Marmalade!

In the Kitchen 3 Responses »

Jan 162010

What am I up to in the kitchen now? I’ve been canning for over 15 years and made many jams. However one thing I’ve never made is marmalade. Now hubby and I both love the taste of orange marmalade, so you may wonder why have I not made my own. Well you see we love the taste but don’t like the chunks of peel. We both like smooth jams as you can see by my strawberry jam post, I puree our fruits before cooking. Now I’m joining in on the Tigress Jam Can and this months fruit is citrus. So I’m taking the challenge to come up with a marmalade hubby and I will LOVE. I was going to experiment this afternoon. But I was drafted by hubby to help insulate the ceiling in the summer kitchen/craft room.

So tomorrow I’ll be experimenting with oranges and clementines! And you can bet my food processor will be involved to make a nice smooth marmalade.

Homestead Series How To Can Ground Beef

Canning, Recipes 21 Responses »

Jan 112010

Canning ground beef is so easy to do and very convenient to keep on hand! I prefer to keep canned meat on hand rather then frozen for a few reasons. It is always ready to use, no waiting for frozen meat to thaw out. Yes, I know I could take it out of the freezer the day before but I always forget. Canned meat keeps longer then frozen, and it never gets freezer burned! Also more then once I’ve had someone unplug my freezer with disastrous results. However a long power outage would have the same results.

A few years ago, I changed the way I canned ground beef. Instead of pan frying it in small batches, then having to drain and rinse the fat off I started boiling it. I can place large amounts of ground beef in my stock pot, cover it with water and let it simmer until it’s cooked. This saves me time, I no longer have to cook in small batches. I can get it ready then go and attend to other jobs. I no longer have grease splatting around my stove. One of the best advantages is a nice large pot of soup stock! After boiling the ground beef, I strain the broth and set it in the fridge to cool over night. The next day skim the fat off the top. You can now season the broth however you like.

Homestead Series How To Can Ground Beef

Rating: 51

Cook Time: 2 hours

Homestead Series How To Can Ground Beef

Ingredients

Ground Beef
Water

Instructions

Place meat in a large pot, cover with water and bring to a boil. Simmer until cooked through.

Drain off stock, reserving to use latter for soups.

Spoon meat into jars and leave 1 inch of head space. Cover with boiling water or beef stock.

Wipe rims and add lids. Tighten rings finger tight.
Place into canner.
Pressure can for 90 minutes.
After canner depressurizes set on a towel to cool, let sit for 24 hour so the seal can harden.
Take jar rings off, wipe the jars clean. Label and store in a cool dry place.

http://homestead-acres.com/blog/recipes/homestead-series-how-to-can-ground-beef/

How To Can Beef Soup

Canning, Recipes 8 Responses »

Dec 162009

I enjoy canning our own conveniences food. Store bought soups are expensive and high in salt and other additives. I love having home cooked suppers on our pantry shelves. Lets face it we ALL have crazy days that we are tempted to pick up fast food. I try to keep a stock of home canned food available for times I’m just to tired or sick to cook supper.

How to can beef soup

Place soup bones in a roasting pan and roast at 350F for 1 hour. This doesn’t have to be an exact time, just until they are nicely browned.
Remove bones from pan and place in a stock pot. Cover with water and add chopped onions, celery ends, what ever you have on hand. Bring to a boil. Turn down and simmer until broth has cooked down into a nice dark rich tasting liquid.
Strain the broth and place in the fridge to cool over night.
The next day skim off the fat and reheat broth. Season to taste.
Peel and dice potatoes and carrots. I use approximately half a cup per quart jar.
Add vegetables to jars then add desired amount of meat.
Cover with hot stock. Run a spatula around the sides to remove any air bubbles.
Wipe rims, add lids and rings finger tight.
Can at 10 pounds pressure for 90 minutes quarts, 75 minutes for pints.

Winter storms

Around The Homestead No Responses »

Dec 082009

We are under a winter storm warning…Some time tonight it’s suppose to start. I wonder if I should believe them this time? LOL We are suppose to get 10 to 15 cm of snow with high winds, then rain tomorrow, then a flash freeze and more snow. That will be a nice icy mess eh?

Yesterday I decided to tackle some of the carrots we harvested. I peeled and cut about 3/4′s of a sink full. And messed up my shoulder again. (sigh) LOL So I put the carrots in a pot of cold water over night. I just put them in the canner now. Don’t ask me how many carrots I have left to can! LOL!!! What a mixed up garden/weather year it was. They should have been ready to can in Aug. but they weren’t until Oct.

Hubby just came in saying how cold it was outside. That the east wind has started. I wonder how much longer till the snow starts….

Oh yes, yesterday I got dh to take me to Walmart. And this one was pretty much out of black fleece to! LOL

Starting to laugh yet? I got the woman to measure out the tiny bit left and it was 3 inches short of a meter. Also the one end had a big half circle cut out of it….That just wouldn’t do for a blanket backing lol. So I found a nice winter tree print and a solid blue. I’ll use that to make one, and I’m hoping I have enough of the other prints to make a backing from…I have to pull them out tomorrow and see.

I did find some pretty light yellow fleece remnants at a great price though. They will make some nice longies for dd.

How To Make Cranberry Sauce and Can It

Canning, Recipes 2 Responses »

Nov 102009

Making your own fresh cranberry sauce taste so good. It also saves a lot of money. In our area one small can is close to 3.00. You can make your own for much less.

Homestead Series How To Make Cranberry Sauce and Can It

Ingredients

1 cup water
1 cup sugar
1 bag cranberries (3 cups per bag)

Instructions

Bring water and sugar to a boil.
Add cranberries, return to a boil. Turn down and simmer for 10 minutes.
If your using it now, cool to room temp then chill in the fridge. If you would like to can it, pour into jars.
Remove air bubbles, wipe rims.
Place lids on and can for 15 min in a water bath canner.

http://homestead-acres.com/blog/recipes/homestead-series-how-to-make-cranberry-sauce-and-can-it/