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Posts Tagged Canning

Friday Eats: Pickled Squash

Friday, July 16th, 2010 | Permalink

Squash Pickle Ingredients by Thirty Seven West CEO Linda Bryan

A little history: I grew up with a lifetime friend, Meridith, who is 5 days younger than me and we’ve known each other since we were 5 years old!  This is one of her family’s favorites and clearly one of my favorites.  Her mother, Mary Beth, has been like a second mom to me for many years!  I learned much about fresh food cooking, a love for gardening and composting from the Hatchers.  I hope you enjoy these as much as we do!  If you try them, please let us know what you think.:-)

4 quarts thinly sliced squash (home grown or farm fresh is the best, of course!)

Sliced squash, onion and pepper...slice thin to your preference.

4 yellow onions thinly sliced to your preference

1 red bell pepper sliced thin

1 green bell pepper sliced thin We suggest using organic vegetables.

Put the above in a bowl.  I used plastic and glass…what I had on hand.

Cover with ½ cup sea salt and crushed ice.

Thinly sliced veges covered with salt and ice...before "cooking" and canning.

Place in refrigerator.  Let stand overnight.

Mix 5 cups sugar with 3 cups vinegar in large pot for boiling.

Original recipe uses white vinegar. I usually use 2 cups Braggs Apple Cider Vinegar…and 2 cup purified water.

Add 1 ½ t Turmeric

1 ½ t Celery seed

2T Mustard seed

1 Garlic Clove cut up or pressed.

Bring to a boil.

Add squash after draining it very well.  Get all the water off of it.

image courtesy of Thirty Seven West CEO Linda Bryan

Bring back to a boil for 1-2 minutes. Pack in jars & make sure they seal well.  Listen for the lids to ping! Make sure they seal completely before storing non-refrigerated. I test the lids to make sure they are sealed. Enjoy!

image courtesy of Thirty Seven West CEO Linda Bryan

Friday Eats: Canning and Eating

Friday, May 28th, 2010 | Permalink

Pickled Asparagus, image courtesy of Food in Jars

Today’s post is about meat. And vegetables. And dairy.  And eating… but before you can eat, you must make.

I found Food in Jars last week and it was one of those experiences where I wish I hadn’t in a way, because now I know better about the process of canning (i.e. more responsibility to the food and myself.. and no excuses!).  But on the other hand, I was ecstatic because now I know better about the process of canning.  Catch 22?

Marisa, the writer/ photographer/ canner extraordinaire behind Food in Jars, has been breaking down the canning process on her blog and even teaching classes in the Philly area (if you’re up there, check her out).  When I found her recipe/ instructions on how to pickle Asparagus, I couldn’t resist but share it with you.  It’s not rocket science, I assure you.  And I encourage you to give it a shot because if you do, you can make this: ham, cream cheese, and asparagus wraps.

Ham and asparagus wraps, image courtesy of Betty Crocker

Making these is kind of like taking that canned spray cheese and putting it on a cracker—easy.  Once you have your asparagus, follow these very difficult instructions:

1. Take a slice of ham.  It can be deli ham, but it’s better if you have something like a 1/4″ slice of spiral ham.

2. Take cream cheese (and a knife) and spread it on the ham.  How much?  Whatever you prefer.

3. Take a pickled asparagus spear (or two or three) and place at one end of the ham slice.

4. Roll the ham slice from one end to the other, with the cream cheese and asparagus inside.

5. EAT.  Then repeat process a minimum of three times.  Seriously.

I’ve known this recipe for years, and there are many different takes on it.  You can find people using prosciutto instead of ham here, or even substituting cream cheese for dill sauce here.  Either way, it’s easy and delicious.

Enjoy your weekend!

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