Jalepeno Jelly

Something new to try from your garden this year.

Jalapeno Pepper Jelly


3 Green bell peppers
2 (4 oz.) cans diced jalapeno peppers or
1 cup fresh jalapeno peppers
1 1/2 cup distilled white vinegar
6 1/2 cup white sugar
1/2 t. cayenne pepper
1 box liquid pectin

Chop pepper ( blend in a food processor works best )
Combine with vinegar, sugar and cayenne in pot.
Stir until boiling.
Stir in pectin, boil 5 min. longer. Skim off foam.
Ladle into prepared jars. Process in boiling water
canner for 5 min.

Definitely worth a try. Bring it to a gathering along with a block of cream cheese and some of your favorite crackers. Guaranteed to be a crowd pleaser!

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Read more at http://www.ifood.tv/recipe/mormon_jalapeno_jelly#JmkJEZ8FLff7BJrc.99

Strawberry Zucchini Jam

AAH Yes...

SUMMER, and ZUCCHINI

The following Content was Provided by www.Budget101.com "Digging yourself out of debt, when all you have is a spoon"

Strawberry Zucchini Jelly is wonderful concoction which utilizes that bumper crop of zucchini! This "mock" strawberry jam does contain fruit- but it also gives a delicious serving of veggies, shhhhhh.... don't tell anyone, they'll NEVER know!

You'll Need:
3 c. peeled and grated zucchini
3 c. sugar
1/2 c. lemon juice
8 oz. crushed pineapple
6 oz. strawberry Jell-O

In a large saucepan cook the grated zucchini and sugar over low heat until the sugar has dissolved and the mixture starts to boil, stirring often. Add the remaining ingredients and bring it back up to nearly a boil, continue simmering for about 5 minutes more, stirring constantly.

Ladle the jam into hot sterilized jars, leaving 1/4" head space, add lids/bands and seal. Process in a water bath for 10 minutes.
By the way, you can use any flavor of Jell-0 that you prefer.

Use Raspberry Jello to Make Raspberry Pineapple jam

This delicious jam recipe is an old favorite for hiding veggies, it's great for sending the kids to school with Peanut Butter and Jelly Sandwiches!

http://www.budget101.com/canning-preserving/strawberry-zucchini-jelly-4219.html

 

Crock Pot, Pumpkin Butter

Do you still have some Pumpkins laying around as your Fall and Holiday decorations? Well don't let them go to waste. One year we must have had a couple of dozen in our garden begging to be used. This recipe would have come in handy back then.

Ingredients
Original recipe makes 8 half-pint jars 

                            

1 cup white sugar 

2 tablespoons ground cinnamon

1 tablespoon ground cloves                            

1/2 teaspoon ground allspice

1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes

Makes servings USMetricAdjust Recipe (Help)

 

                                   

       

 

    

Directions

1. Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.

 

 

 

 

 

Here is another one with just a little different ingredients. I like variety, so decided what sounds good to you. The basic part is still the same...Pumpkin, spices and a crock pot.

Oh can you smell it now?!

 

Place the following ingredients into a cold crock pot:

10 c. pureed pumpkin
4 c. sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
juice of 1 lemon

Turn crock pot on low & cook all day {or all night}.
It will darken in color & become thicker as it cooks.

After completely cooled, spoon pumpkin butter in sterilized pint {or half-pint} jars.

Here is a tip...warning that the author thought best to share.

 

**Pumpkin butter cannot be stored on the shelf,
even if the jars have been sealed in a water bath. 
It must be refrigerated for up to 3 weeks or stored in the freezer.

This is really delicious ... kinda like pumpkin pie right outta the jar ;)

We especially like it on hot biscuits.

 

 

Now that is when she got my attention...

Pumpkin Pie on a biscuit!

 

 

 

Makes servings USMetricAdjust Recipe (Help)

 

 

 

 

 

 

 

 

 

 

Sweet Corn with Peaches Soup

Not sure what to think about this recipe. But when I saw that it had 2 of the leading cast members of Summer,

I thought I would let you decide.

What does this recipe have to do with food storage or provident living you may ask.
Well anytime fruit and vegetables are in season and you find yourself with a bounty.
Then it only makes sense to use it or lose it.

 

Sweet Corn Soup with Peaches Recipe

 

 

 

INGREDIENTS

• 6 ears sweet corn, husked
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 tablespoon white miso paste
• 1 onion, diced
• 2 cloves garlic, chopped finely
• Pinch of cayenne
• 3 large ripe peaches
• 1 1/4 cups unsweetened almond milk
• 12 basil leaves, sliced, for garnish

DIRECTIONS

With a sharp, heavy knife, cut the kernels from the corn cobs and place cobs and kernels in a soup pot. Add the broth, water, miso, onion, garlic, and cayenne. Peel, pit, and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower the heat and simmer, uncovered, stirring occasionally, until the corn and peaches are very tender, about 30 minutes.
Use tongs to remove and discard the corn cobs and cool the soup to room temperature. Purée half of the soup in a blender and return to the pot. Stir in the almond milk. To serve the soup hot, reheat gently over medium heat, stirring frequently but do not allow to boil. To serve cold, refrigerate until chilled.
Halve, pit, and dice the remaining peach. Ladle the soup into bowls and garnish with the peach and basil.

Boiled Corn on the Cob

 

Here is another Corn on the Cob option you might want to try.

It's pretty simple and some have called it,

"The Best Corn on the Cob Ever"...

 

 

Fill pot with water then add a stick of salted butter and 1 cup of milk.

 

Bring to a rapid boil.

 

Put ears of corn in turn heat to low simmer for 5-8 minutes

 

 

Crock Pot Corn on the Cob

 Been thinking about the load of fresh corn on the cob that is coming this week.

Last year we bagged a ton of it and put it in the freezer. SO Good!

 

So I checked out Pinterest for other suggestions on what people do with their corn.

Check this out. So easy.

No big pot of water, No standing out by a hot BBQ grill and No heating the oven.

 

 

 Crock Pot Corn on the Cob

 

You can either, shuck your corn then wrap them individually in foil and put them in the crock pot without water and cook them on High for 2 hours.

(you can even smear them with butter or a butter mixture with spices before you wrap them in foil. Should be a hit!)

 

OR

 

Just throw them in the crock pot with the husk still on them, still no water is needed, cover and cook on high for 2 hours.

(you can either pull the husk down and remove the silk then put the husk back over the corn before you cook them. Or just trim the top of the silk off. Less work to just leave the husk on I think. After they are cooked the husk and silk come off real easy)

 

 

Worth trying I'd say!

 

Zucchinni Salsa

So do you need ONE more recipe for Zucchini?

 I LOVE Salsa...oh the possibilities.

 

 

Zucchini Salsa

Ingredients

10 cups zucchini, peeled & shredded

4 onions, chopped  (4 cups)

Zucchini Salsa

2 green peppers, chopped (2 cup)

2 red peppers, chopped (2 cup)

1/4 cup pickling salt

1 tablespoon pickling salt

2 tablespoons dry mustard

1 tablespoon garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoons red pepper flakes

1 teaspoon nutmeg

1 teaspoon pepper

5 cups chopped ripe tomatoes (2 1/2 lbs.)

12 ounces tomato paste

Directions:

Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.

Day two: Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.

Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.

Zucchini Pasta

So just like you we have been enjoying a bounty of Squash and Zucchini.

We have tried it in a variety of ways.

Which led my Son and his wife to make this purchase on line.

Not even sure what it is called, where they purchased it or what it cost.

But what does matter is what it does!

 

 

 This is a Zucchini that was attached on the spikes and then you just start cranking the handle.

OH MY GOODNESS!

Will you look at that!

Perfect for a pasta dish. In place of the pasta that is.

 It comes out in one Very long strand of zucchini.

 

AWESOMENESS!

 

 

Just steam or boil and then top it with some sauce.

Try Spaghetti Sauce, Alfredo, Pesto, Butter, Olive Oil

Or just whatever you can dream up.

 

Crazy Fun.

 

update: I have made this a few times now and LOVE it. I also made some pesto sauce for the first time and it was delicious! Go ahead, give it a try!

Canning Zucchini

According to Putting Food By, Zucchini and other summer squashes can be canned at 10lbs of pressure for 35 - 40 minutes in a Pressure Cooker. (Depending on if you have quarts or pints.) Make sure to check your pressure canner for exact instructions and adjust for higher altitude as needed.
 

I started by shredding my zucchini and packing it very, very tightly in the jars. Pack as much as you can while still leaving some head space in the jar. After you do this, add a little salt and water to fill the rest of the space in the jar. Make sure you still leave the head space. Clean the jars for any water before you add the lids and rims.

Can quarts at 10 pounds of pressure for 40 minutes. Make sure not to touch the canner after you're finished until it's completely de-pressurized. Once you are done you will have lots of jars saved for winter baking and cooking and you didn't even have to take up any freezer space!
 

The above information and pictures came from the blog Little House Living
With Our THANKS!

 

After reading this blog post I got excited to put some squash in jars to free up some freezer space. I like to throw squash in anything I can hide it in. So this made sense to me. However, you Must use a Pressure Cooker NOT a water bath to do the squash.

 

I followed the instructions but didn't feel good about packing the jars very, very tight as suggested. So I put 2 cups per pint, since that is typically the amount I would use in a recipe. 
 

This is what the finished product looked like.

I didn't peel the squash first (I did remove the seeds), I just put it through the food processor to shred.
 

Left is Yellow squash  /  Right is Zucchini

Just one more way to preserve your bounty.

 

Peach Salsa

 

 

 

 

 

GOT PEACHES?
If you are lucky enough to have access to a peach tree or purchase some on sale in the grocery store (I have found them several times for .99 cents a pound lately). Then you have a great excuse to make yourself some of this delicious goodness.



I have read a ton of recipes for Peach salsa recently.
You may have a favorite already.
I cant think of many things I like better then some summer time fresh salsa.
The next Best thing would be to see shelves full of some bottled salsa waiting to be enjoyed!

 

Peach Salsa

½ cup white vinegar

6 cups chopped pitted and peeled peaches

1-1/4 cups chopped onion

4 jalapeno peppers, seeded (if desired) and chopped

1 red bell pepper, seeded and chopped

½ cup loosely packed finely chopped cilantro

2 Tbsp. honey

1 clove garlic, finely chopped

1-1/2 tsp. ground cumin

½ tsp. cayenne pepper

In a large, stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin, and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5-10 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving a half inch head space. Remove air bubbles and adjust head space, if necessary, by adding more salsa. Wipe rim. Tighten hot lids onto jars to fingertip tightness.

Process in boiling water bath for 15 minutes.

Cool and let seal.

 

 

 

..........OR TRY THIS ONE..........

 

 

http://www.twopeasandtheirpod.com/peach-salsa/

 

Fresh Peach Salsa

Yield: Makes about 2 cups salsa

Ingredients:

4 large peaches diced, pitted and skinned removed
1/2 of 1 red onion, diced
1-2 jalapenos, diced
1/2 bunch cilantro, chopped
Juice of 1 large lime
Salt and pepper, to taste

Directions:

1. In a large bowl, add the peaches, red onion, jalapeno, cilantro, and fresh lime juice. Stir well.
2. Season with salt and pepper.
3. Serve with tortilla chips or with chicken, fish, or any Mexican dish.
 

 

..........Hear the word SALSA, But wonder where the Tomatoes are?.......... 

Maybe you would prefer this recipe... 

http://ahandmadelife.blogspot.com/2010/09/tomato-peach-salsa.html

Tomato Peach Salsa

3 1/2 pounds ripe, Roma tomatoes (blanch, peel, and chop)

1 1/2 pounds peaches  (peeled and chopped)

3 large bell type peppers

several hot type peppers (maybe 6 jalapeno type then add more depending on your taste)

1-2 large onions

fresh crushed garlic (1 head is nice but can use less)

1 small can tomato paste

3/4 cup white vinegar

1 tbsp. coarse salt

2 tsp. paprika (optional)

Put all ingredients in large pot.  Bring to boil uncovered and then turn down heat and simmer for 1 hour.  Keep an eye on it and stir every so often otherwise it can burn on the bottom as it thickens.  Then process in sterilized canning jars.  I use the hot water bath method and process 10 minutes for pint jars.  When I quadruple this recipe I get approx. 14 pint jars.

Enjoy the Goodness of Summer.

Eat Fresh and Bottle some for later.

Hydroponic garden

Where there is a WILL, there IS a WAY.

 

Check it out!

 

 A woman in Brooklyn who grows her own fresh herbs and vegetables in her Windowfarm™, a vertical, hydroponic garden. She constructed her system using recycled materials and inexpensive supplies from the hardware store.
The design began with one person, but the concept is now shared with an entire online community, with “Windowfarmers” across the world sharing ideas and collaborating ongoing improvements in a continuous cycle.

 

 

What is Hydroponic gardening you ask?

 

Hydroponics is a method of growing plants in nutrient-rich water without the use of soil. From a high-tech urban farmer growing fresh, organic greens year-round in shipping containers, to an online community crowd-sourcing continuous improvement of a do-it-yourself Windowfarm™.

 

Oh my Goodness. Education and knowledge is Power. The power to be self sufficient and to be able to sustain life.

Get educated, then try something new.

 

President Brigham Young said that "The riches of a kingdom or a nation do not consist so much as the fullness of its treasury as in the fertility of its soil and the industry of its people."

 (Discourses of Brigham Young, p.297) 

 

Start small or go BIG, just DO IT!

Plant a seed!!

Dirty Dozen VS Clean Fifteen

Do you need a Good reason to grow a garden?

 

Here is an email that I received a few weeks ago that I think everyone need to consider.

 

First ask yourself this simple questions...

Do you know how the food your family consumes was grown?

Are you eating poison?

 

Read it, go to the links and watch the videos.

Then see if you don't have a heightened desire to grown your own food.

 

Oh my gosh - I was shocked to find HOW MANY pesticides and chemicals are on the foods I eat and I give to my grandchildren ... Did you KNOW there is an organization that tests grocery store produce for us?  Check out the VIDEO and LIST ... be AWARE of which foods have the highest levels of pesticides even IF they are washed!  Wise men have said we need to know how to grow gardens - I thought it was a self sufficiency thing; never thought I would be poisoned.  Be smart in your choices, grow your own, buy organic when necessary or find LOCAL resources and LOCAL farmers that will sell to you.


Environmental Working Group

 

DIRTY DOZEN

Apples

 

Celery

 

Cherry tomatoes

 

Cucumbers

 

Grapes

 

Hot peppers

 

Nectarines - imported

 

Peaches

 

Potatoes

 

Spinach

 

Strawberries

 

Sweet bell peppers

 

Kale / collard greens +

 

Summer squash +

 

CLEAN FIFTEEN^TM

Asparagus

 

Avocados

 

Cabbage

 

Cantaloupe

 

Sweet Corn

 

Eggplant

 

Grapefruit

 

Kiwi

 

Mangos

 

Mushrooms

 

Onions

 

Papayas

 

Pineapples

 

Sweet peas - frozen

 

Sweet potatoes

http://www.cnn.com/video/?/video/health/2010/05/31/gupta.produce.pesticides.cnn#/video/health/2010/05/31/gupta.produce.pesticides.cnn