I am adding this to Thursday's Kitchen Cupboard. Join Robin to find out what others are cooking up from their garden produce.
Enjoy!
Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts
Friday, September 14, 2012
Thursday's Kitchen Cupboard ... Enchilada Sauce
Here is a before and after picture of my home canned enchilada sauce...
You can find the recipe and directions for the sauce here on the Canning Homemade web site. I did add one of my home grown cayenne peppers for a little heat ... it tastes great! I had a can of "Old El Paso" sauce in the cupboard ... the ingredients include MSG, soy protein, yeast extract and soybean oil ... I'm not going to miss any of those in my home canned version. Thanks for the recipe, Cindy!
I am adding this to Thursday's Kitchen Cupboard. Join Robin to find out what others are cooking up from their garden produce.
Enjoy!
I am adding this to Thursday's Kitchen Cupboard. Join Robin to find out what others are cooking up from their garden produce.
Enjoy!
Monday, July 23, 2012
Harvest Monday ... and Pickled Beets
I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!
The garden is producing more than we can eat now so I am busy canning, dehydrating and freezing. Yesterday I pulled some potatoes and carrots to go with our chicken piccata dinner ...
The garden is producing more than we can eat now so I am busy canning, dehydrating and freezing. Yesterday I pulled some potatoes and carrots to go with our chicken piccata dinner ...
I also pulled a bunch of my chioggia beets ...
and turned them into the prettiest pickled beets I've ever seen :)
I used the recipe on Cindy's (SB Canning) web site for the beets. You can find it here.
Enjoy!
Tuesday, June 12, 2012
A Tuesday Tutorial ... Jar Labels
This is just a quick little something I'd like to share. I like making pretty labels for my home canned foods.
I print out a design on a color printer (you could also use printed scrapbooking paper) and use a 2" Fiskars hole punch ...
punch out a bunch of circles ...
... and use a dab of glue stick to attach them to the lids.
What's nice about the glue stick is that the labels will peel off later on without too much effort and without tearing. You can see the glue residue on this one that was removed from a metal lid ...
and reattached with some more glue stick onto a plastic lid for refrigerator storage.
Here is the graphic that I used. It's a William Morris wallpaper pattern. Feel free to copy and print it out for your own labels :)
Enjoy!
Thursday, October 20, 2011
Cream of Chanterelle Mushroom Soup
Every year I look forward to fall; crisp, cool days, bright colored foliage ... and chanterelle mushrooms!
Ingredients:
¼ cup white wine
A pinch or two of saffron
4 tablespoons butter
1/2 cup chopped onion
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely (or 1 pint canned)
2 tablespoons flour
2 cups chicken stock (preferably homemade)
2 cups Half and Half
chopped fresh parsley.
Preparation:
Warm the wine slightly in a microwave or on the stove top, add the saffron and let the mixture steep for about 10 minutes.
Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and sauté for about 3 minutes. Add the mushrooms and sauté, stirring often, until they soften and wilt. Remove about 1/3 of the mushrooms and set aside.
Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms. Add the broth and the wine with the saffron stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes. Puree the soup with an immersion blender or in a food processor. Add the Half and Half and the chopped mushrooms set aside earlier and continue to cook over low for 10 more minutes (the mixture should remain just below a simmer).
Serve garnished with the fresh parsley.
This makes a great first course soup or can be used in any recipe calling for Cream of Mushroom soup (I'm going to make Tuna Noodle Casserole with Cream of Chanterelles for dinner tonight :)
Since chanterelles are only available for such a brief period of time I decided to can some of them this year.
Chanterelles Canned in Chicken Stock:
Ingredients:
Several pounds of chanterelle mushroom
olive oil
citric acid
hot chicken broth (preferably homemade)
Preparation:
Prepare pint or half pint jars, lids and bands for canning. Remove loose debris from the mushrooms with a dry brush ...
... trim, and chop coarsely several pounds of chanterelles ...
... wash the mushrooms well ...
... and steam or saute them briefly in a little olive oil, just until softened.
Remove hot jars from the canner and add 1/4 teaspoon citric acid to each jar. Pack hot mushrooms into the jars and add hot chicken broth to the jars leaving 1 inch headspace.
Wipe the rims with a clean cloth moistened in vinegar (to remove any grease from the broth that might have gotten onto the rim) and center lid on jar. Screw band on to fingertip tight. Process in a pressure canner for 45 minutes according to the directions in your pressure canner owner's manual.
Since this was a first time canning these for me I did use one of the first jars to make a batch of the soup just to see ... it came out great!
Important! On the left is the glass of vinegar for wiping the rims of the jars. On the right is the glass of wine I was enjoying while finishing up the last few jars .... do not inadvertently take a sip from the glass on the left ... !!!
I am linking to Robin's Thursday's Kitchen Cupboard. Check it out!
Enjoy!
Cream of Chanterelle Mushroom Soup
Ingredients:
¼ cup white wine
A pinch or two of saffron
4 tablespoons butter
1/2 cup chopped onion
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely (or 1 pint canned)
2 tablespoons flour
2 cups chicken stock (preferably homemade)
2 cups Half and Half
chopped fresh parsley.
Preparation:
Warm the wine slightly in a microwave or on the stove top, add the saffron and let the mixture steep for about 10 minutes.
Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and sauté for about 3 minutes. Add the mushrooms and sauté, stirring often, until they soften and wilt. Remove about 1/3 of the mushrooms and set aside.
Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms. Add the broth and the wine with the saffron stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes. Puree the soup with an immersion blender or in a food processor. Add the Half and Half and the chopped mushrooms set aside earlier and continue to cook over low for 10 more minutes (the mixture should remain just below a simmer).
Serve garnished with the fresh parsley.
This makes a great first course soup or can be used in any recipe calling for Cream of Mushroom soup (I'm going to make Tuna Noodle Casserole with Cream of Chanterelles for dinner tonight :)
Since chanterelles are only available for such a brief period of time I decided to can some of them this year.
Chanterelles Canned in Chicken Stock:
Ingredients:
Several pounds of chanterelle mushroom
olive oil
citric acid
hot chicken broth (preferably homemade)
Preparation:
Prepare pint or half pint jars, lids and bands for canning. Remove loose debris from the mushrooms with a dry brush ...
... trim, and chop coarsely several pounds of chanterelles ...
... wash the mushrooms well ...
... and steam or saute them briefly in a little olive oil, just until softened.
Remove hot jars from the canner and add 1/4 teaspoon citric acid to each jar. Pack hot mushrooms into the jars and add hot chicken broth to the jars leaving 1 inch headspace.
Wipe the rims with a clean cloth moistened in vinegar (to remove any grease from the broth that might have gotten onto the rim) and center lid on jar. Screw band on to fingertip tight. Process in a pressure canner for 45 minutes according to the directions in your pressure canner owner's manual.
Since this was a first time canning these for me I did use one of the first jars to make a batch of the soup just to see ... it came out great!
Important! On the left is the glass of vinegar for wiping the rims of the jars. On the right is the glass of wine I was enjoying while finishing up the last few jars .... do not inadvertently take a sip from the glass on the left ... !!!
I am linking to Robin's Thursday's Kitchen Cupboard. Check it out!
Enjoy!
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