Today I made home canned sliced Roma tomatoes with fresh basil. Start with a lot of Roma tomatoes I can't tell you the exact amount I used probably half of a case and some fresh picked basil. All I did was wash the tomatoes sliced off each end with a sharp knife and then sliced them into round slices, packed them tightly into quart jars placing a piece of Basil along the side of the jar with the tomatoes. Once I got all of the tomatoes stuffed in the jar and pushed down to about a half inch from the top I put two tablespoons of lemon juice and one tablespoon of canning salt on them, placed the clean lids and bands on the jars and place them in room temperature water in the pressure canner. Put the lid on the pressure canner slowly bring the water up to a boil, let vent fully for 10 minutes, process 25 minutes under 10 lb of pressure.

This has been a year of being Grateful & prepping food items. I have had a blast canning and preserving in several differant ways this year. We have pressure canned foods, water bathed foods, dehydrated herbs, fruits & vegetables, and cooked many dishes with our food items. I love learning new things, doing research on how to prepare, make, cook, bake, preserve and store food itmes, from fresh, to dried, freeze-dried, re-hydrated and right back to the table for a meal. Below are just a few of the foods we have perpared from the items we have preserved and some of the canned foods we have done. We have done Jams, Jellies, Relishes, beans of all types, chicken, beef roast, pork roast, baked beans, barb-b-q sauce, salsa of several different types and many many more. I hope you study, learn and begin to make your own foods and that I can encourage you to do so. P.S. Thanks to my friend Tabatha who gave me the perfect hat and apron lol. 

Zucchini Muffins -PREP TIME 15 mins COOK TIME 25 mins TOTAL TIME 40 mins SERVINGS 12 servings YIELD 12 Muffins Ingredients • 2 large eggs • 1 1/3 cup (270g) sugar • 2 teaspoons vanilla extract • 3 cups packed grated zucchini • 3/4 cup unsalted butter, melted • 2 3/4 cups (400g) all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1/4 teaspoon salt • 2 teaspoons cinnamon • 1 teaspoon ground ginger • 1/2 teaspoon nutmeg • 1 cup walnuts, optional • 1 cup raisins or dried cranberries, optional Preheat oven: Preheat the oven to 350°F (175°C). Make the batter: In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. Combine to make batter: Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using. Fill muffin pan: Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin. Bake: Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

There is nothing we all love better than Asian/Korean foods, and there is nothing I enjoy cooking better than cooking it. I spent the entire day making home-made asian won-tons and making our meal & we truly enjoyed it. It was just to hot outside to stand over a grill and we are really just not burger & hotdog people. Although we do love Korean Corn dogs! I hope everyone had a truly Blessed Independance Day!

We did throw in the strawberry cake for dessert! 

These were very easy to do, I canned 14 quarts and 8 pints, plenty for us this year along with all the other variety of beans that I have already canned. Clean jars and and pack hot beans into them, add 1 teas. salt per jar, add boiling water, remove air bubbles, wipe rims and add flats and rings. Process in a pressure canner 10 psi 50 minutes for quarts, 40 minutes for pints. Enjoy!

• 1⁄4

  cup fresh lime juice (about one medium lime)
• 3 1⁄2

  cups bananas, diced (firm, ripe ones work best)
• 2 1⁄4

  cups sugar
• 1⁄2

  cup water

  (I also add 1/2 teaspoon of cardomom)

  
  

  DIRECTIONS

  • Place lime juice in a one quart measure.
  • Peel bananas and dice directly into lime juice.
  • Stir with a wooden spoon.
  • Keep stirring as you dice each banana into the lime juice to prevent darkening.
  • Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
  • Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
  • Stir often to prevent sticking, especially during last 10 minutes.
  • Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
  • Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
  • Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
  • Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
  • Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.

5 lbs. butternut squash, peeled and cut into1/2 inch cubes
2 1/2 lbs. red potatoes,peeled and cut into 1/2 inch cubes
5 stalks celery, coarsley chopped
5 carrots, coarsely chopped
3 onions, chopped
2 T . salt
Place prepared squash and potatoes in a large pot. Add water to cover;bring to a boil and boil for 2 minutes;drain and return squash mixture to pot. Add remainder of ingredients and gently mis.
Pack hot squash mix into hot jars, leaving 1-inch headspace. Ladle boiling water over the vegetables, again leaving 1-inch headspace. Process quarts for 90 minutes at 10psi and pints for 60 minutes at 10 psi, adjusting the psi as necessary for your altitude . Makes about 5 quarts.
To serve: Drain squash mixture. Puree in a blender(soup will be very smooth), or mash with a potato masher if you like texture. Add about 1 cup milk or cream to the soup and heat thooroughly. Add spices if desired- nutmeg, ginger,curry,or parsley. Top with a dallop of sour cream.
I like to make mine at times using a can of coconut milk.

I love spices, below is a list of spices that you can mix to make your own special blends. If you have others things you love, toss it in to make it a custom blend. This is a lot of fun to do . Purchase you some nice little jars online, some labels and go for it. 

CANNED PINEAPPLE
3 PINEAPPLES WILL MAKE 4 LARGE MOUTH PINTS.
Clean jars and keep warm, get water to boiling point in a water bath canner then turn it down to simmer. Get a second small pot of water heated to pour over pinepple.
Lemon juice(not required but i use it.)
Core the pineapple, put 1 teaspoon lemon juice in the bottom of each jar, then add the pineapple rings. I push them into the jars all at one time. You can also cut the pineapple into chunks if you prefer.  Pour boiling water into jars, make sure you de-bubble because there will be lots of bubbles. Once you de-bubble add more water to fill within 1/2 to an inch from top. Wipe jar rims very well with papertowel and vinegar. Place lids and rings onto jars and set into water bath canner. Turn heat to high, when water comes to a roling boil set your timer on 15 minutes. Remove fromw water bath. Remove rings after 24 hours.

Canned Coleslaw 14 cups of shredded cabbage 2 large carrots peeled and shredded 1 large onion chopped 1 or 2 sweet peppers sliced in strips 2 TBSPS of kosher salt of pickling salt Combine all of the above ingredients in a large bowl, cover and set aside for 1 hour. To make the brine add the ingredients listed below to a pot and bring to a boil. Remove from heat to allow it to cool down. 3 ½ cups white vinegar 2 cups of water 3 ½ cups of sugar 1 TBSP of mustard seed 1 TBSP of celery seed. Once the brine is cool pour it over the other ingredients. Mix well and put into sterilized jars, pressing it firmly and then cover with the brine. De-bubble the jars, clean the rims and then add the bands. Put the jars into a preheated waterbath canner and bring it to a full rolling boil. Boil 10 minutes and you listen for the pops. Enjoy!

All you have to do now is eat as is, or drain, add mayo, or coleslaw dressing. I prefer mayonaise.

This is my mom's favorite cake, I can remember her making it many times when I was younger. I made this one two days ago and it turned out really nice. This recipe is over 100 years old and the home cooked icing is the best part of the cake to me. A lot of people like to put the icing on real thick, I don't care for that much icing because it takes away from the spices in the cake and, I also like the look of the icing when it is put on at this consistentsy .

A great thing to use that homemade applebutter for. I love old fashioned stack cakes & one of my favorite types is the one where I use the applebutter to put between the many layers. After a couple days of being refrigerated and the cookie type cake absorbing the moisture of the applebutter the taste of this cake becomes amazing. 

There is nothing like the taste of home made breads, You can buy bread all day long at a store and it just doesn't taste the same. My kids all love Banana bread, but they always want chocolate chips added to it. I used to use a recipe that called for all kinds of stuff and it was good but took to much of my time to make it. I love the recipe that I use now because not only is it easy & quick but it is just as good. What is even better is that you can use the same recipe and add other things to it such as nuts, blueberries, cranberries, orange or lemon zest to bring out that Holiday taste at Christmas time. So anyway here's my recipe for quick banana bread. If you add chocolate chips just toss the chips into a teaspoon of flour first before adding to your bread batter that way they wont sink to the bottom of your pan. 

BANANA BREAD

3 or 4 very ripe bananas

1/2 cup melted or very soft butter 

1 cup sugar

1 egg (beaten)

1 teaspoon vanilla

1 teaspoon baking soda

1.1/2 cup all purpose flour

pinch of salt. 

In a large bowl mix your sugar and butter together first and stir or use a mixer on low speed until creamy. Add the vanilla and the egg. Mix the dry ingredients in a small bowl, mash up your bananas (I put mine into a the measuring cup i use and whip them up with my hand mixer), Mix the dry ingredients and mashed banana into your sugar and butter mixture, Stir until smooth and creamy. Put into a buttered bread pan and Bake at 350 degrees for about 1 hour. 

Makes 1 loaf. 

Here is tip , Im to busy all the time to go through certain steps that is why i use this recipe, I mix up the wet ingredients , put the banana in with it, add all the dry ingredients, mix it up with the mixer and I'm done. I always use 4 bananas that are very ripe, This is a good moist bread. Place it on the middle rack of your overn and remove when it is just done and browned. 

Sima is a Finnish fermented low-level alcoholic drink and soft drink. It is a form of mead, an alcoholic beverage produced by fermenting a solution of honey and water, although nowadays the honey is usually replaced with different kinds of sugar, mostly syrup.

4 cups water

8 Earl Grey tea bags

1/2 cup prepared vanilla syrup, divided

1/2 cup heavy whipping cream

1/2 cup whole milk

Garnish: ground cardamom

1. In a large saucepan bring the water to a boil over medium-high heat. Remove from heat, and add tea bags. Let steep for 5 minutes. Discard tea bags. Stir in 1/4 cup vanilla syrup.

2. In a medium saucepan, bring cream and milk to a simmer over medium heat. Remove from heat; and stir in remaining 1/4 cup vanilla syrup. Using a hand blender, whip hot cream mixture unil a froth forms. Sever tea warm, and top with cream froth. Sprinlke with cardamom. 

12 caramel squares ( I use Kraft caramels)

3/4 cup ground salted pretzels, divided

4 cups salted caramel ice cream

1 1/2 cups whole milk

 1. In a large microwave-safe bowl, heat caramels on high in 10-second intervals, stirring between each, until melted and smooth. Dip rim of each serviving glass into caramel. 

Immediately dip in 1/4 cup ground pretzels. Set aside. 

2. In the container of a blender; place ice cream, milk and remaining 1/2 cup pretzels; blend until smooth. Serve in prepared glasses. 

1/4 cup heavy whipping cream

2 tablespoons granulated sugar

1 tablspoon firmly packed light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Peel of two oranges

2 whole star anise pods

2 1/2 cups orange juice

1 1/2 cups pineapple juice

1. In a medium saucepan heat cream, sugars, cinnamon ginger, orange peel,and star anise pods over medium heat, stirring frequently, just until bubbles form around edges of pan(do not boil).

Remove from heat, and let infuse for 3 minutes. Strain through a fine-mesh sieve, discarding orange peel and star anise pods. 

Let cool completely.

2. In a large pitcher, stir together cream infusion, orange juice, and pineapple juice. Serve chilled over ice. 

2 cups whole milk

2 1/2 cups heavy whipping cream,divided

1/4 cup firmly packed dark brown sugar

2 tabllespoons dulce de leche

1 cup white chocolate morsels

1/4 teaspoon cinnamon sugar

3 tablespoons water, divided

1. In a medium saucepan, heat milk, 2 cups cream, brown sugar, and dulce de leche over medium heat, whisking frequently, just until bubbles form around edges of pan (do not boil).Remove from heat.

2. Place chocolate morsels in a heatproof bowl. Pour hot milk mixture over chocolate;whisk until smooth. Keep warm. 

3. In a medium bowl, beat cinnamon sugar and remaining 1/2 cup cream with a mixer at medium speed until stiff peaks form. Refrigerate until ready to use. 

4.Line a baking sheet with a nonstick baking mat or wax paper. 

5. In a small saute pan, heat granulated sugar and 1 teaspoon water over medium-high heat. Cook, brushing sides of pan with water and occasionally shaking pan(do not stir),until sugar is dark amber colored. Remove from heat, and add remaining 2 teaspoons water. Using a heatproof spatula,drizzle sugar onto a prepared pan. Let cool. Serve hot cholate with cinnamon whipped cream and sugar drizzles. 

2 cups whole milk

2 1/2 cups heavy whipping cream,divided

1/4 cup firmly packed dark brown sugar

2 tabllespoons dulce de leche

1 cup white chocolate morsels

1/4 teaspoon cinnamon sugar

3 tablespoons water, divided

1. In a medium saucepan, heat milk, 2 cups cream, brown sugar, and dulce de leche over medium heat, whisking frequently, just until bubbles form around edges of pan (do not boil).Remove from heat.

2. Place chocolate morsels in a heatproof bowl. Pour hot milk mixture over chocolate;whisk until smooth. Keep warm. 

3. In a medium bowl, beat cinnamon sugar and remaining 1/2 cup cream with a mixer at medium speed until stiff peaks form. Refrigerate until ready to use. 

4.Line a baking sheet with a nonstick baking mat or wax paper. 

5. In a small saute pan, heat granulated sugar and 1 teaspoon water over medium-high heat. Cook, brushing sides of pan with water and occasionally shaking pan(do not stir),until sugar is dark amber colored. Remove from heat, and add remaining 2 teaspoons water. Using a heatproof spatula,drizzle sugar onto a prepared pan. Let cool. Serve hot cholate with cinnamon whipped cream and sugar drizzles. 

2 large poblano peppers

1 tablespoon olive oil

1 1/2 pound beef chuck roast, cut into 1/2 inch cubes

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1 medium sweet onion-chopped

2 cloves garlic, minced

4 cups beef broth

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 tablespoon Chipotle Puree (recipe follows)

1 (28-ounce) package baby red potatoes, quartered

1/4 cup chopped fresh cilantro

Garnish: chopped fresh cilantro

1. Heat a small cast-iron skillet over high heat. Add poblanos; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 10 minutes; seed, and chop. 

2. In a large Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, cumin, and pepper. Add beef to Dutch oven; cook, stirring occasionally, until browned, about 8 minutes. 

Remove beef using a slotted spoon, and set aside. 

3.. Add onion to Dutch oven; cook, stirring occasionally, unil tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Add poblanos, beef, broth, tomatoes, and Chipotle Puree; bring to a boil. reduce heat to medium; cover and cook until beef is tender, about 1 hour. Add potatoes, and cilantro during last 20 minutes of cooking; cook until potatoes are tender. Garnish with cilantro, if desired. 

CHIPOTLE PUREE

1(7-ounce) can chiptle peppers in adobo sauce

1. Place peppers and sauce in the container of a blender, and puree until smooth. Freeze remaining product in 1-tablespoon dallops for future use. 

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

ingredients

My kids and I love this in the Summer, Its simple, healthy and refreshing. 

1. Freeze watermelon slices.
2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

 Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in  sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

4 . Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in a boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.