Some of my harvest....

I'm trying to share some of my favorite things to can with you to maybe inspire you to preserve some healthy alternatives for your family. I love, love, love pickled beets and a couple years ago my Aunt Cathy shared this recipe with me. This beet relish recipe has been in the family for many years (over 30) and it is so wonderful.

Beet Relish

1 Quart chopped cooked beets (about 12 med. beets)
1 Quart chopped cabbage (1 small head)
1 cup chopped onion
1 cup chopped sweet peppers
1 1/2 cups sugar
1 T prepared horseradish
1 T salt (canning, pickling salt)
3 cups vinegar

Combine all ingredients in large saucepan. Simmer for 10 min. Bring to boil then pack hot relish in hot jars leaving 1/4 inch head space. Adjust caps and process in hot water bath (212 degrees) for 15 min. I use a pressure cooker and I just process 5 lbs. till it jiggles and turn it off.

My tomatoes did wonderful this year. I canned over 100 quarts (gave a lot away to family and friends) and stored enough to get us though winter with no problem :0)

Canning stewed tomatoes...

I cut my tomatoes in a large dice...fill the jars till you can't possible get one more tomato in there leaving an inch of head space. Salt is opt. 1 teaspoon. Process 5 lbs pressure for 15 min. in the pressure cooker. Yummy.

Garden Salsa

I did several different types of salsa this year but the basic recipe is the same.

4 cups chopped tomatoes
2 cups chopped green peppers
1 cup chopped hot peppers (I use hungarian hot, jalapeno, habanaro)
1 1/2 t. salt
3/4 cup onion
2 cloves garlic
1 cup apple cider vinegar
1 can tomato paste

Combine everything in a large saucepan. Bring to boil. Reduce heat and simmer for 15 min. or so...(will finish cooking in pressure cooker) Pour hot salsa into jars ...
30 min. hot water bath. 5 lb. pressure for 10 min. for pressure cooker.

This year I played around with how hot I could get the salsa...Also I added a can of chipotle peppers with adobo sauce to a couple batches which added a hint of hot and smoke. It turned out to be my favorite of the year. Plus I only used roma tomatoes and tried to dice everything pretty even and small which resulted in a very thick and chunky salsa. This has been my best year yet for salsa!

I didn't can any corn this year, but I did take a photo of the only 3 ears we got out of the garden. It looks beautiful but was a bit tough. I think because we didn't get a lot of rain when it needed it and my sprinkler wouldn't reach back there. I did end up water it but I think it was to late. Better luck next year.

Our one and only cantalope...I got this plant on clearance and thank goodness we took it. The fruit was very sweet and yummy. So nice to grow your own fruit!

All chopped up ready to eat with one of the bigger pears we got off our tree. I made quite a bit of pear jam this year. Right when all the pears were ready to pick, one of the hurricanes blew through Ohio and all my pears were on the ground so I was frantically making jam as fast as I could to use them up before they rotted.

This is the new hybrid yellow squash...just kidding. I was warned of this early in my gardening career :0) My zucchini plant was planted to close to my yellow squash and this is the result. My plants were the biggest I've seen so far and by the end of summer my rows weren't really rows anymore. The butternut squash took over a large chunk of the garden...another lesson learned.

I'll be posting more soon, I'd like to start cooking a variety of things again. It seems like I fall into a rut when I get busy and we have 5 things over and over again. A new challenge for myself?? That would be nice. The boys would love it.

Finally a post...

Canning Season is officially over!

It has been awhile since my last post, I've been keeping myself extremely busy with my garden and canning all my veggies. I'm happy to say that it is over and I can finally get back to cooking, cleaning and taking care of my boys. I admire people who can their own food. The work involved is so worth it and to have the best food possible for my family makes me feel so proud.

Green Beans :0)

Hungarian Peppers, cut into rings. I use a mixture of 50/50 white vinegar and water. Bring the mixture to a boil and pour over the rings. Seal with lids. It's that easy and they are perfect for pizza and sandwiches.

When you have way to much zucchini, make zucchini relish. I made enough this year to last awhile. I posted the recipe awhile back but finally have the pics. :0) this is perfect for tarter sauce, veggie hotdogs...tastes just like cucumber sweet relish.

Beautiful.

Canning Season is here!

My first batch of peach jam, I make it in quarts for us...Jim takes peanut butter and jelly to work everyday, such a good husband, eats whatever I pack him :0) I've made cherry, strawberry and now peach. I love canning season...(at the beginning of the year:0)

First batch of green bean...I can't believe how easy it is to can. Make sure your jars are sanitized. Pack with clean, snapped green beans, add 1 t canning salt, add water, dry the top of the jar with a towel, put the lids on and put in the pressure canner for 25 min. on 10 lbs pressure. Then wait till no pressure in the canner, I usually take the pressure gage off when it's been awhile and take them out and listen for them to "pop". It's my most favorite sound ever. I joke with my husband that he could make me a lullaby cd of jars popping and it would put me right to sleep!

Next is raspberry jam, just picked these yesterday! We have such a cool yard. Jim's dad planted everything you could think of. I love it. (Alot of work, but I love it)

Zucchini Sweet Relish...

Zucchini Sweet Relish

10 cups zucchini (about 4 large ones)

4 cups onion (about 5)

2 green peppers

4T salt

Cut zucchini in half and take out seeds, don't peel. Using food processor, or small side of shredder, grind 10 cups zucchini. Mix and let stand overnight in refridgerator.

Rinse in cold water gently. Squeeze out excess water and then add...

2 1/2 c. white vinegar

6 cups sugar

1 T dry mustard

2 T cornstarch

2 t celery seed

1/4 t. pepper

1 t tumeric

Mix well, cook at a low boil for 30 min. put into jars. 1 batch makes about 8 pints.

This recipe is really yummy if you like to make your own tarter sauce.