Canning Salsa and Mango Salsa

Ingredients:

• Tomatoes
• Tomatilos (mexican tomatoes)
• Onion
• Celery
• Green Pepers
• Jalapeno Peppers
• Garlic
• Cilantro
• Salt
• Lemon Juice

If you want your salsa flavored have your other ingredient ready.  We will use Mango, however you can add blueberries, papaya, pomegranate, star fruit, kiwi or anything else you desire.

Directions:

1. Wash and prepare all of your vegetables (and fruit if you are making flavored salsa).


Food Chopper and Salsa Maker that we use. $14.09 at Amazon (click the image)

2. Use a chopper or food processor to finely chop all of your ingredients.  (we use the Progressive International Manual Food Chopper and Salsa Maker)
3. As you chop the ingredients place them into a large bowl or cookpot.
4. Taste as you go to make sure you do not have too much of one item and not enough of another.
5. Salt to taste.
6. Add a splash of lemon juice.
7. Stir to make sure all of your ingredients are well mixed.

If you want to hot pack your salsa you would put the pot on the stove and bring it to a boil for 5 to 10 minutes.  This causes the items and flavors to blend a little better and will make it so that the salsa does not separate during processing, however I like to cold-pack salsa.

1. Fill your jars leaving 1/2 inch head space.
2. Sterilize your lids by boiling them for 5 minutes.
3. Place a lid on your jar and put on a ring.  Do not tork the ring on but put it to wrist tightness.
4. Put your water-bath on the stove and bring it to a boil.
5. Once boiling begin your processing time (30 minutes pints, 40 minutes quarts).
6. When processing time ends remove your jars from the water-bath and place them on a clean dry towel to cool and seal.
7. Let the jars sit overnight , then label and store in a cool dry place.
8. If any jars did not seal place them in the fridge and use them first.

Eat with chips or any other way that you love to eat your salsa.

Egg Brushed All Butter Crust

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch chunks
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 Tbsp ice water

Directions

1 Cut the sticks of butter into 1/2-inch chunks and place in the freezer for 15 minutes to an hour, ideally you want the butter to become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.  (I also like to roll between two sheets of waxed paper – easy cleanup)

As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.  Trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.  Try one of our yummy pie fillings:  Apple Pie Filling, Cherry Pie Filling and Blueberry Pie Filling.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Egg Brush

A lovely coating for a pie can be achieved with a simple egg wash.

• 1 Tbsp heavy cream, half and half, or milk
• 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.  It gives a great brown glow to the pie crust.

I have used this recipe since 2006, I found it at Simply Recipes.

• 3/4 Cups Flour
• 1/2 Tsp Salt
• 1/4 Tsp Nutmeg
• 3/4 Cup Packed Brown Sugar
• 1/2 Tsp Cinnamon
• 1 Stick unsalted butter or margarine

Cut together all ingredients and pour over the top of home canned pie filling.  Try Apple Pie Filling, Blueberry Pie Filling or Cherry Pie Filling or in an 8×8 pan.

Bake at 350 degrees for 40 minutes.  Eat alone or serve with ice-cream or a little drizzled carmel or chocolate.

Apple Pie Filling is a wonderful item to can, it is one of my families favorite item.  In fact when my husband and I first got married this was the first thing that I canned.  I canned 12 quarts of filling expecting that we would eat one per month.

It was not to be, my husband loved it so much all 12 quarts were gone in about 2 to 3 months.  Then for another 9 to 10 months we talked about how good it was and that we should have done way more. For a few years I did just that, canned 36 to 40 quarts of filling, but it seemed that the more I canned the more we ate plus as the kids are growing I am needing to can more.

Now we have it as an art, we can not only Apple Pie Filling, but also Blueberry Pie Filling and Cherry Pie Filling.  Not to mention all the other basic fruits and vegetables.  It seems like we have been able to can just enough to get us until next summer when we do it all over again.

Jar of Homemade Apple Pie Filling

Here is the best Apple Pie Filling recipe and directions that you will ever can.

• Approximately 20 pounds of apples and the following recipe will make 6-7 quarts of apple pie filling.
• 1 Gallon Water
• 1/4 Cup Lemon Juice

Peel, Slice and Core your apples and soak them in a water and lemon solution.  This allows the apples to retain their color and not brown.  You can skip the soaking step, but if you do then you need to have the sauce prepared first and immediately pour it over the apples once you prep them and place them into the jars.

SAUCE:

• 4 1/2 Cups Sugar
• 2 Tsp Cinnamon
• 2 Tsp Nutmeg
• 1 Tsp Salt
• 1 Cup Cornstarch or Clear Jel

Mix all of the dry ingredients into a bowl and set aside.

• 10 Cups Cold Water
• 3 Tbs Lemon Juice

Put the cold water and lemon juice in a pot.  Add the dry ingredients and whisk well.  It may be a little lumpy to begin with, but it will thicken up and separate.  Turn the heat on and bring the sauce to a boil.  The sauce will turn from a cloudy white and brown liquid mixture to a nice clear brown thick sauce mixture.

Pour the sauce over the apples and place  lid and ring on.  Be sure to leave a 1/2 inch to 1 inch head space on each jar.  This is especially important with this recipe because the sauce has a tendency to expand.

Once you have your jars ready it is time to process them in a water-bath.  To water-bath place a water-bath canner on the stove on high and add your jars to it.  When the water comes to a boil begin your timer.  Water-bath your quart jars for 35 minutes and pints for 25 minutes.

When the time is up use a jar grabber to remove the jars from the boiling water and place them on a towel spaced so that they do not touch.  Leave the jars for 24 hours so that they can cool and seal.  Once they have cooled and sealed label them and store them in a cool dark place.  If the jars do not seal place them into the fridge and use them first.

If  you perhaps fill you jars too full and they expand too much in the water-bath that it causes the sauce to leak out between the rim and lid do not fear too much, there is a chance for your jars to still seal.  There is more of a probability that they will not seal because of the sauce between the rim and seal, however I had 6 jars that were filled too full and 5 of them sealed one year that I did this.

Note:  I prefer to boil my lids so that they are sterilized prior to putting them on the jars.

Here is a great recipe to use along with your Apple Pie Filling:

Apple Crisp

Omelet in a Bag

How would you like to be able to cook an omelet and have next to zero cleanup?  I know I sure prefer it this way, that is why I make Zip-lock Baggie Omelets.

When you cook an egg in a bag, it’s very neat, and it avoids the all-important clean up. The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you are ready for them just, drop the pouched eggs and fixings in boiling water and . . . wha-la, you have omelets in a bag without the mess.

Ingredients:

• 2 or 3 large eggs
• Bacon bits, cheese, veggies, or other omelet goodies, whatever you desire (if you have dehydrated green or reg peppers or ham, be sure to hydrate them first).
• Pepper and salt to taste (If you use cheese or bacon, do not add as much salt since the ingredients are salty.)

Directions:
1. Bring a large pan of water to a roiling boil.

2. If using items from your food storage such as dehydrated or freeze-dried tomatoes be sure to hydrate them before adding them to the eggs.

3. Put all the ingredients into a sandwich-sized Ziploc®-type plastic bag. Make sure the seal is tight and as much air as possible is removed.  Use your hand to mix the ingredients together.

4. Carefully place the plastic bag in the boiling water.  Let it boil for 5-10 minutes or until the omelet is nearly set. If you overcook it, it will be rubbery. Cooking time will vary depending on the size of the omelet, the altitude, and the size of the pan. The omelet will continue to cook in the bag once it is removed from the water so remove the bag when the center of the omelet is not quite firm.

5. Remove the omelet from the bag and serve.

Note #1: The steam in the plastic bag will make it balloon and look like it may burst. In our experience, it won’t.
Note #2: With a little coaxing, the bag will lie flat in the water as it heats. You will not need to turn the bag over.
Note #3: Make sure that you keep the omelet mix cold. Without being in their protective shells, eggs will not keep as long. When you cook the eggs, they should get hot enough to kill bacteria-but be on the safe side and keep your eggs cold anyway.

• 3 medium tomatoes
• 1 small onion
• 1 small green pepper
• 1/3 c. diced celery
• 1 1/2 tsp. salt
• 2 Tbsp. vinegar
• 2 Tbsp. sage
• 1/8 tsp. pepper

Peel and dice 3 small tomatoes.  Add one monced small green pepper, 1/3 cup diced celery, 1 1/2 teaspoons salt, 2 tablespoons vinegar, 2 tablespoons sage, and 1/8 teaspoon pepper.  Chill several hours.  Makes 4 servings.  Can add 1 can small shrimp.

• 1 large avocado
• 2 tsp. vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili powder
• 2 medium tomatoes, peeled and diced
• 3 Tbsp. grated onion

Get tomatoes ready first.  Mix vinegar, salt, pepper, and Chili powder.  Peel and mash avocado. Add to other mixture. Last add tomatoes.

• 

  Carrot Soup with Potatoes

  2 c. diced carrots

• 1 c. diced potatoes
• 1/2 c. finely chopped onion
• 1 (14 oz.) can chicken broth
• 1 Tbsp. butter

Bring ingredients to a boil and simmer until cooked.  Cool and turn through blender until smooth.  Put back into a large clean saucepan on low.  Add 1 cup on half & half, 1 tablespoon lemon juice, and 1 teaspoon white sugar.  Stir well and heat through.  Top with croutons if desired.

Optional:  Lemon peel, nutmeg, or tarragon leaves (don’t use together).

Rice

Now that you’ve stored all that rice in your food storage, will you eat it?  Of course!  And you can eat it in a variety of flavors.

To make three cups of plain, cooked rice, bring two cups of water to a boil.  Add one half to one teaspoon salt, then stir in one cup rice.  Reduce heat to lowest setting.  Cover saucepan and cook for twenty-five minutes.

To change the flavor, cook the rice in beef or chicken broth instead of water.  Or add one of the following herbs while cooking:  1/8 teaspoon dried thyme, oregano, sage, rosemary, basil, or savory 1/2 teaspoon celery seeds or dried dill; seasoned salt in place of salt; 3/5 teaspoon dried marjoram; to teaspoons poppy seeds; or one small bay leaf.  You also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water.

For another direction in flavor, use 1/2 cup fruit juice (orange, apple, cherry, pineapple, etc) in place of 1/2 cup of the cooking water.  Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla to the water.

You can also dress up cooked rice by adding sliced mushrooms, sauteed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives.

Wash 2 cups wheat, drain.  (Do not soak)

Cook wheat slowly for 2 hours in 4 cups water.  Cook 1 cup raisins in enough water to cover for 15 minutes.

Mix together the following:

• 1/4 cup brown sugar
• 1/4 tsp salt2 Tbsp honey
• 2 Tbsp lemon juice
• 1/2 cup cornstarch
• 1 cup water

Add to raisins and cook 2 to 5 minutes until thickened, stirring often.  Add to cooked wheat.  serve hot with milk.  (the cereal should not need added sweetener).  May be kept in refrigerator for up to a week and warmed up as needed.