Saturday, July 14, 2012

National Can-It-Forward Day Achievements!!

Today's National Can-It-Forward day brought about a lot of people canning lots of interesting 'goodies'!  My husband, daughter and I started the day off by visiting the State Farmer's Market.  I love going there!  We got some great buys including Mango for $0.75 each!  I bought a dozen and one recipe we made was Mango jam!  It is amazing!  We also picked up lots of peppers; red, green, and jalapeno as well as pickling cucumbers for my daughter (she LOVES pickles!).  $3.00 a basket was a great price this year!!  They usually run for more than that so I bought at least 2 baskets of each!  My husband picked up some peaches just to each (I'm allergic) and we then headed to the commissary to pick up items we couldn't get at the farmer's market.  Bok Choy is often one thing I can't get at the farmer's market at today was no different.  I also needed parsley (my plant has finally died off from last year and the new one hasn't gotten big yet) as well as cilantro.  I need those for recipes for tomorrow.

We then headed for home after stopping for dinner.  As we got home home we set out to prepare our cucumbers from the farmers market and the green tomatoes that I got from the CSA Farmer yesterday.  It was a lot of work but well worth it!  Just look below and you will see our bounty!!  My daughter helped me all night in the kitchen!!  I'm very proud of her!!  I have included the recipes as well!!  As usual these recipes have all been adapted for my allergies!!  I have changed each one, either because I changed the measurements, changed the ingredients, or added to them in some way!  Enjoy!!

Mango Jam

(adapted from Audrey's recipe)
12 medium Mango's peeled, pitted, chopped
2 cups of sugar
2 Tbsp lime juice
1 pkg Low Sugar Sure Jell

Place mangos in pot with sugar and lime juice, bring to a simmer.  Once warmed, puree in the pot with an immersion blender and bring to a boil.  Add Low Sugar Sure Jell and whisk and bring back to a boil for 1 minute.  Remove from heat and ladle into prepared jars.  Process jars in a water bath for 15 minutes.


Pickled Green Tomatoes with Red & Green Peppers
(adapted from Ball Blue Book)
5 pounds Green tomatoes
3 1/2 cups white vinegar
3 1/2 cups water
1/4 cup canning salt
1/4 cup each of red & green sweet peppers
1/4 cup fresh dill, chopped or ¼ cup dill seeds
12 Peppercorns each jar

Wash tomatoes. Core tomatoes and cut in halves or quarters. Combine vinegar, water, salt in large pot. Bring to a boil. Place 1/6 of fresh dill (or 2 tsp seeds) and 12 peppercorns in each jar. Pack tomato pieces into jars and cover with vinegar solution, leaving 1/2 inch head space. Process in water bath for 15 minutes at a full boil.

Green Tomato Relish with Red & Green Peppers

5 cups finely chopped green tomatoes
1 1/2 cups finely chopped bok choy **
1/4 cup finely chopped green sweet peppers
1/4 cups finely chopped red sweet peppers
1/4 cup pickling salt
Cold water
1 3/4 cup sugar
1 1/2 cups white vinegar
1/4 cup water
1 T dill seeds
1/2 T mustard seeds

In a large non-reactive bowl combine tomatoes, bok choy, and sweet peppers. Sprinkle with salt, toss gently to coat. Add enough cold water to cover vegetables. Cover and allow to stand at room temperature for 3 hours. 

Transfer vegetables mixture to a large colander set in sink. Rinse with cold water; drain.
In an 8 quart stainless steel, enamel or nonstick heavy pot combine sugar vinegar, the 1/4 cup water, dill seeds, and mustard seeds. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer uncovered for 3 minutes. Add drained vegetables mixture. Return to boiling, reduce heat. Simmer uncovered for 10 minutes stirring occasionally. 

Ladle hot relish into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids. Process jars in a boiling water bath canner for 10 minutes (starting timer when the canner water returns to a full rolling boil).  Remove the jars from canner. Makes 5 half pints. 

** Note: You can use onion here if you like, I'm allergic to onion and as I have posted before, I am all about 'Allium' Free!



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