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It’s Time to Can Soup and Chili

by J.R. Coffey

It is hard to believe another canning season will soon be over.  This is the best time of year to can soups to have for the Winter ahead.  Hunters will soon be going out and I have included directions on how to can beef or venison.  All of these make for quick meals.  Just heat and serve.  You also do not have to worry if the power goes off and losing your food.  I will give you some general information for all of the recipes that will follow:

General Directions for Soups

1). I prefer to make my broth or stock the day before.  This allows you to skim off the excess fat and discard it or use it for soap.  Some fat should be left in, but too much will prevent jars from sealing.

2). Prepare all vegetables just as you would to cook.  Peel and chop or dice every vegetables.  String and cut or break green beans, shell limas or peas, cut corn off of cob etc.  Some of this can be done the day before and items refrigerated to finish the next day.  Soup spoils easily so work with help or in amounts you can do quickly.

3). Leave 1” headspace in all jars.  Clean jar rims and seal.  Failure to clean jar rims can result in seal failure.

Quick Honey Whole Wheat Pizza Dough Recipe (Fast AND Yummy!)

We love pizza! Unfortunately, it takes a long time to make the dough, wait for it to rise, roll it thin enough, etc. But now we make this quick, no rise pizza dough that has the goodness of whole wheat and wheat bran! This recipe will make three deep dish pizzas; enough variety to please the entire family!

Ingredients:

2 packages active dry yeast, or 2 Tablespoons 2 cups warm water @ 105 degrees F.

3 cups whole wheat flour 1 cup all purpose flour

1/2 cup wheat bran 2 teaspoons sea salt

2 Tablespoons honey 2 teaspoons garlic powder

2 teaspoons Italian seasoning Olive Oil

My Food Diary

Let’s Can Apples

by JR Coffey

The smell of cooking apples seem to say Fall.  It is that smell and taste that we want to capture in the canning jar.  I believe Fall is one of the busiest times in regard to canning and preserving.  Many fruits are in during the Fall season, including grapes, apples, pears, plums and figs.  Let’s get started canning! 

The varieties of apples are endless.  I prefer Golden Delicious to can for Baking, Ginger Gold for Apple Chutney, Winesaps, Grimes Golden or my favorite Northern Spy for applesauce and apple butter.  The early apples such as Summer Rambo and Transparent are good for sauce and cooking as well.  I use the same apples for pies as for sauce.

Apples for Baking

1 gallon apples, peeled and quartered

1 C. sugar

1 t. Fruit Fresh

Mix sugar and fruit fresh and sprinkle over apples.  Cover and let stand overnight.  Next morning, pack apples into clean jars, leaving ¾” headspace.  Add hot water to juice left in container and dissolve sugar and divide liquid among the jars.  Add more water to fill jars to within ¾” headspace.  Wipe jar rims, seal and process (cold pack) 5 to 10 minutes in boiling water bath.  Do half gallon jars 15 minutes.  Do not process too long or they will turn to sauce instead.  Golden Delicious are excellent canned this way.

A slight variation is to use 2 to 3 pounds sugar for a 5 gallon container of prepared apples.  To serve, put your apples in a casserole dish.  Sprinkle with about ¼ C. brown sugar and dot with about 1 or 2 T. butter.  Bake at 300 degrees for 45 to 60 minute.

Apple Pie Filling

Please see Peach column for my pie filling to can recipe.  Just add 1 T. ground cinnamon per double batch of glaze for each ½ bushel of apples.  This will can 14 to 16 quarts each time.  You could add some apple pie spice (1 to 2 t.) instead of or in addition to the cinnamon.  Some also like about a teaspoon of vanilla as well in apple pie filling.

Let’s Can Tomatoes

by James R. Coffey

It is hard to believe August is here and Fall is around the corner.  Hopefully everyone is stocking their canning shelves with food for the coming Winter season.  This article will deal with several ways to preserve tomatoes by canning, juices, soup and sauces.  I am hearing that tomatoes are very plentiful so let’s start canning them.  Several sources for canning supplies are your local Walmart, Good’s Store in Quarryville, PA. And also Byler’s Store in Dover, DE.  Check at also local hardware and also within your bulk food stores if you are near an Amish/Mennonite community.

Plain Solid Pack Tomatoes

Peel, core and remove hard green spots.  Leave whole, halve or quarter.  Pack tightly into clean jars, pressing down so juice will cover them.  Leave 1” headspace.  Add NO water! Add 1 t. canning salt to a quart or ½ t. canning salt to a pint.  Add also ½ t. citric acid to each quart or ¼ t. citric acid to a pint. If you do not have citric acid use: 2 T. Realemon juice to a quart or 1 T. Realemon juice to a pint.  You may add also ½-1 t. sugar if you desire as well.  Do not omit either the citric acid or the lemon juice in any canned tomato recipe.  Wipe jar rims, seal and process by one of the methods below:

Hot Water Bath: Pints: 20 minutes; Quarts and Half Gallons: 30 minutes.

Pressure Canner: Pints and Quarts: 15 minutes at 5 pounds pressure or 10 minutes at 10 pounds pressure.  Half Gallons should be fine for the same time.

The USDA recommends all raw packed tomatoes be processed 85 minutes in the boiling water bath.  This is overkill in my opinion and results in mush.  My time follows the old recommendations and that in other areas of the United States.  Be sure not to can a low acid tomatoes.  I always use a high acid type to can.  For easy peeling, wash tomatoes and drop in boiling water.  Leave ½ minutes.  Remove and put in cold water.  Leave about 30 seconds and the skins will slip off.  I like mine still warm to peel quick. For all raw packed cold tomatoes, I have cold water in my canner and I do not time it until the water is at a rolling boil.  For all hot packed jars, use hot water.  If you forget, you will have broken jars either way.

Slow-Carb Cracked Grain Bread

 

This tasty bread is rich in flavor and high in fiber! For an added “zing” grind your own flour! There’s very little white flour, and those fast carbs are balanced by the whole grain. This bread is nutritionally dense, with plenty of fiber and protein! The carbs will be digested slowly, meaning it will NOT spike your blood sugar! Fantastic for diabetes or those wanting to lose fat and build muscle!

Ingredients:

½ cup cracked grain (sold as cracked grain cereal)

1 ¼ cup water

1 package (2 ¼ tsp) active dry yeast

1/3 cup warm water (@110 degrees F)

2 Tbs butter

1 Tbs salt (Tablespoon of sea salt is best )

3Tbs baking molasses

3Tbs Agave Sweetener (or honey)

Slow Carb Sugar-Free Cake Recipe

 This quick cake is light, flavorful and satisfying! No sugar and no white flour make it healthy for diabetics & those trying to eat healthy foods!

Ingredients:

  • Raisins, 1 cup, packed 
  • Egg, fresh, 2 large 
  • Mott's Apple Juice Concentrate, (no added sugar), 3 Tbs
  • Canola Oil, .75 cup 
  • Vanilla Extract, 1 tsp 
  • Baking Soda, 1 tsp 
  • Salt, .5 tsp 
  • Cinnamon, ground, 1 tbsp 
  • Nutmeg, ground, .5 tsp 
  • Ginger, ground, 1 tbsp 
  • Walnuts, .75 cup, chopped 
  • Applesauce, unsweetened, 1 cup 
  • Soy Flour, .5 cup, stirred 
  • Whole Wheat Pastry Flour, 1.5 cup, stirred 

Plump raisins in water, drain. Toast walnuts.

New Cookbook Introduces Healthy Persian Cooking

by Erin Mawn

I suppose every nationality takes immense pride in its food; each St. Patrick’s Day my father insisted on having a traditional Irish dinner complete with corned beef, potatoes and cabbage. As a self-described ‘foodie’, one of my joys in life in trying new foods. When I was young I visited Australia and actually tried shark meat, kangaroo meat (it’s equivalent to Americans eating venison) and the pride of the Aussies: Vegemite. In college I went to England, and I was more than happy to go out each night to a different pub and try the fare. However, rather than spending all the dough to travel to a foreign country every time I want to try a new food, I have learned to look for local venues that offer interesting dishes. My newest experience though, is a do-it-yourself one.

stuffed grape leavesPersian cuisine, or the cuisine of Iran, is deliciously diverse and also very health conscious. Many of the dishes use rice as a staple ingredient, and almost all of them have fruits and vegetables either as main ingredients or as sides. I realize that most people would have no idea how to begin cooking a Persian dish, and so to make the process easier, here is the book to lead the way: Simply Persian Cuisine. The book is presented in a very straight forward manner, so that anyone, even those whose free time is at a premium such as working mothers or college students, can pull together a healthy and delicious meal.

Warm Up with Easy, Creamy, Potato Soup!

The weather outside is frightful - but hot soup is so delightful! Not only does this soup go together quickly - but the rich taste will satisfy all! (Ingredients listed after directions)

Saute ham and/or diced bacon in olive oil in your soup pot. Add diced onions, garlic and celery and cook until onions are soft and bacon is cooked through (5-10 minutes). Add chicken broth, diced carrots and diced potatoes (I also threw in some dried green pepper flakes). Cook over medium heat until potatoes and carrots are fork tender, about 20-30 minutes. Smash some of the potatoes against the side of the pot until the soup thickens. Add half & half, grated sharp cheddar cheese and pepper to taste. Simmer a few more minutes (don't boil) until the cheese is melted through. Serve with grated cheese & chopped chives! Yummy!

Make a New Holiday Favorite - Pumpkin Chili!

by Cyndi Paxton Johnon

Even if your family isn't gung-ho for pumpkin they'll enjoy this flavorful chili - according to one of the PICKIEST family on the shore - MINE! This would also work in a slow cooker - if you're organized enough to get an early start!

Pumpkin Chili

Ingredients:

1lb of ground pork

1lb of small beef cubes

1 large onion, chopped

1 green or red pepper, chopped

1 T minced garlic

2 cans (15 oz) kidney beans, drained & rinsed

1 cup V-8 or tomato juice

1 can (28 oz) diced tomatoes, with juice

1-3 cups of pumpkin puree (I used 2+)

Canning Blackberries and Corn and Beans - Oh My!

By James R. Coffey

My! How fast Summer is flying by and how quickly the busy part of canning and freezing are fast under way. I have had request for blackberry recipes and I will add several vegetables that are in season as well.

In this post – Canning:

Blackberry Jelly,  Jam, & Blackberry Preserves!

Green Beans     Sweet Corn

If you need instructions on HOW to can, refer to earlier blog posts!

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