Does anyone know a good roasted red pepper and pear pickling recipe?
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Does anyone know a good roasted red pepper and pear pickling recipe?
I found a red pepper pickling recipe hereQuote:
Originally Posted by tobiwobi
http://www.youtube.com/watch?v=Jr8PzJmjNms
Here is a spicy pickled pear recipe.
http://www.youtube.com/watch?v=PVSZYAyUh3A
I have not tried these recipes but they look good.
If your looking to preserve this for a longer period put it in a proper sterilized mason jar and use a new snaplid and process for 15 mins in a water bath canner. Then you will get a good shelf life out of the pickles.
Hi everybody, I found two interesting recipes, and I thought I would share:
Attachment 193165
Pickled Red Onion Recipe #1:
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons Kosher salt
Instructions
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
Use pickled onions to top tacos, nachos, sandwiches, salads, and more!
Recipe # 2
1 large red onion. sliced as thin as you can get it
1/4 cup white vinegar
1/2 cup water
2 tablespoons sugar
2 teaspoons salt
1 garlic clove
bay leaf
1 teaspoon of mixed spices (I normally opt for thyme, black pepper and coriander)
In a sauce pan, combine the water, vinegar, sugar, salt, garlic and spices. Bring to a gentle simmer to dissolve. Taste to adjust seasoning. Add the onion and let simmer for two to three minutes, stirring once. Remove from the heat, allow to cool and store in the liquid.
my sister does that too.....currently I have just been lazy and thrown whole bananas in the freezer with their peel on. ;) those banana pops look Awesome! :)Quote:
Originally Posted by Natalka
My DD would looove those banana pops... must do that next time we get nanners. Thanks for the great idea!
The past couple of days I have been up to my ears in tomatoes (Food Basics deal last week)- the sauce has been simmering for ages and reduced like crazy... it's so sad to see only a few jars after all that work! I'll can the sauce and the chili sauce tonight.. hopefully I can post pics tomorrow.
I finally christened my pressure canner!!! I bought 30 lbs of carrots at the No Frills sale and it made 28 quarts (with a few left over). It was super simple (I used the cold pack method), and hubby even helped out. Today I did 7 quarts of potatoes. With the bags I bought today I'll do 14 quarts of glazed carrots (orange juice and brown sugar). By the end of the sale I hope to have every quart I own full of potatoes or carrots, and 60 pints of beets (plain and pickled), and 30 pints of onions. Soon I'll be in search of more free/cheap jars. I know my shelves can hold 300 empty jars... I have no idea if it can withstand 300 full jars :yikes:
That is just awesome... i never tried carrots that way... but now i want to... i have oj and brown sugar! LOLQuote:
Originally Posted by iggysbabysitter
Well I don't do a huge variety of things but I started my tomatoes today. I bought 8 bushels and this is about 5 1/3 of them. Got 100 liters.
Patty You must be exhausted! Great job!!!
Wow patty so pretty!!Quote:
Originally Posted by Patty Smyth
Neighbour has a tree full of crab apples she invited me to pick. Any good crab apple recipes? I tried some last year but they weren't tasty.
Anytime you can find a imstillworkin youtube vid on canning you know you have a great source and recipeQuote:
Originally Posted by Inlovewithblue
http://www.youtube.com/watch?v=Ma5BA-2jm7A
Quote:
Originally Posted by Inlovewithblue
I like warm/hot jelly, and I make a lot of hot red pepper jelly. I save the seeds from the hot pepper, freeze in a small jar and use them to spice other jellies (I fill a metal tea ball with the frozen seeds and dangle in the pot as it simmers). When I make crab apple jelly I like to make a few batches of hot crab apple... I haven't made peach jam/jelly yet, but I'd love to try warm or hot peach :)
I like to use some crab apples in apple sauce, and I use it as a substitute for cranberry sauce. I haven't bought cranberry sauce in years. And because I get the crab apples for free I tend to use them as a base for other jellies or sauces (pear and apple sauce, banana apple sauce, rhubarb apple sauce), and if the mix is not popular with my family I use the apple sauces on the dehydrator to make fruit leather, or add to muffin mix... unloved jelly gets used as a tea syrup.
13 liters of pickled beets, about 25 pounds worth they were on sale at Maxi $1.97 for a 10lb bag.
Oh yum! Those are one of my favorites Patty!
I got into it last week. Slowly but surely .
Made berry jam, pickles , radish and baby onion marinade (thank god it was a test it was nasty) and canned a 30lbs case of italian tomatoes .
http://img.tapatalk.com/d/13/09/11/u4enu2yt.jpg
http://img.tapatalk.com/d/13/09/11/erypure5.jpg
http://img.tapatalk.com/d/13/09/11/uqejadet.jpg
http://img.tapatalk.com/d/13/09/11/peqyhyge.jpg
http://img.tapatalk.com/d/13/09/11/yme5yzep.jpg
They look so pretty Tasha!!! You have been busy.
Thank you :) That's what happens when you work on call .. and you don't get called lolQuote:
Originally Posted by cheekysaver
Here is what i made for dinner... i used ether dehydrated or canned items for the entire meal. (i don't think we have showed just how to use these dehydrated items yet) I wasn't feeling well today and this turned out to be a 5 mins of prep meal because i planned ahead with food storage!
https://www.youtube.com/watch?v=M3quWxLjFg4
heyhey, I hit the jar 1008 of the year 2013 yesterday when I have done the relish for the year. People knowing me, know also that is normal for me. I will hit between 1500-1800 jars by the end of the year. I still have to do meat meal for the lunch school, chick peas, red kidney bean, apple sauce and pineapple.
Way to go! (Now you see why i say 2010ontest is the guru!) I am wishing i have some of your energy right now!
The red pepper salsa looks SO good :)
That's amazing !!! I wish I had the energy to do this .. And also room to store all that ..Quote:
Originally Posted by 2010ontest
That's a huge startup investment for the containers I imagine ..
Is it possible to can meat sauce ?
I have some pressure canner to do meat sauce and veggies without vinegar or marinated. Many people on that forum have huge stockpile for many item they got for free with coupon... I don't have that kind of huge stockpile of smellies, resolve, or any other. My major stockpile at home is my walk-in for my preserve, right beside the table of the kitchen. I have in that walk-in thousand of jars, many glass gallon recycled from the past work of my mom, plastic pail recycled from resto/business of friends. For the mason jar, I've got many for free from friends, centre d'entraide and kijiji. I only bough some very specific size with wide mouth for some production and because they are hard to have for free or close to free. Honestly I may have bough 400 jars in the past 12 years, but get all the other for free. Just today I came back from my neighbor with 12 liters (5kg) of raspberry for free (I only have to pick them), so I will freeze some and do some raspberry sauce to be canned this afternoon.Quote:
Originally Posted by tasha313
Thank you! We went through 14 jars of it this year... i need to can up another dozen when i find the amazing deals where red peppers are $1lb... My red pepper salsa is unique... it has no tomatoes in it.Quote:
Originally Posted by ilovecoupons23
Tomorrow I am buying slicing and salting my cukes to make more bread and butter pickles and sliced dill pickles and maybe some relish too! On Friday i have to can them up in the morning (so easy with the prep work done!) then i am off to mom's to help her pull beats... she will get dad to wash them and on sunday we will make sweet pickled beets! What are you guys canning this week?
Hi Ladies! I was at the St Jacobs farmers market this past weekend and bought a flat of berries, and half bushel of peaches. Made strawberry pie filling (I'm not a big jam fan) after scoring some clear jel at a local Mennonite store. Lost some berries due to being overripe (they are now pureed in the freezer for smoothies) and lost a jar of filling that exploded in the canner. My first lost jar.. :( But I have 4 beautiful jars of pie filling, I can't bear to put them away yet 'cause I just like looking at them. Crazy?
Last night I canned the peaches, ended up with 8 quart jars, plus a little leftover in the fridge. Tried canning in a diluted juice mix, instead of syrup.. we'll see how they turned out. Again, they looked pretty on the counter this morning as I was leaving for work!
Will update with some pictures tonite.. Hoping to pick up a 10lb bag of beets at RCSS, they were out on the weekend and I'd love to put up some beets... Patty, or Cheeky, would you care to share your recipe? I'm not looking forward to the peeling, but can't wait to bite into them!
Try putting your beets in the oven in a roasting pan. Wash them well, put in roasting pan and cover. Bake for 1hr at 350. The skins slide right off under cold water. Slice or dice and put in sterilized jars and fill the jars with your favourite hot brine (mine is sweet spiced), remove air bubbles, wipe top and close jars with lids and screw bands that have been boiled. Water bath for amount of time suggested for your altitude...usually 10min is good.
Actually, beets need to be processed for a much longer than 10 min because they're so dense. Minimum processing time for beet pickles (pints or quarts) is 30 minutes: http://nchfp.uga.edu/how/can_06/pickled_beets.htmlQuote:
Originally Posted by crAZy4dEAls
