What's Cooking in the Mid Atlantic forum: Canning ,Preserving and Pickling

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Imagewoodthrush
Jul 10, 2010 1:16 PM CST
Name: woodthrush
Albrightsville PA
Post your recipes here for your favorite Jams, Marmalades, Pickles, or Pickled Veggies and Relishes.

Thumb of 2010-08-19/rcn48/23b34d
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Imagestormyla
Jul 10, 2010 1:27 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Great idea for a thread, Pam. I'll be looking forward to some great recipes. Big Grin Boy, you're learning quick!!

Don't forget when you're done prepping the beets to go back and add a photo to your opening post. You can even use a photo of just raw veggies. A photo in your opening post will create a thumbnail for the thread. If you can't find one to use, let me know and one of us will find one. Thumbs up
Imagewoodthrush
Jul 10, 2010 1:32 PM CST
Name: woodthrush
Albrightsville PA
Yes, we'll have to take photos when we do the next batch. Already had these mostly done when I thought of it. But we'll be getting more beets for another batch.
We always end up giving a lot away.
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Imagestormyla
Jul 10, 2010 1:59 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I love beets. I roast a batch every week and eat them cold with olive oil and garlic all week long. I'd love to get a bundle of the golden ones, but never see them anywhere.
Imagewoodthrush
Jul 10, 2010 2:21 PM CST
Name: woodthrush
Albrightsville PA
Do you ever go out towards Amish country. And isn't there a big farmers market in Phila?
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Imagestormyla
Jul 10, 2010 2:59 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Yes, Pam, There are a couple of big ones in the city. I get down there a few times a year and sometimes can find them there.

I usually go down a few times a year to take my really old and collectible Sabatier Carbon steel knives to Fantes for professional sharpening. They will also sharpen my Mandolin blades. I sharpen a lot of my knives myself, but not those. I have to drag 2 of those giant grocery carts around for my wares on those trips.

That Italian Market is also the only place to reliably find golden plums. Gosh, you're making me want to go there now!!!
Imagewoodthrush
Jul 10, 2010 3:47 PM CST
Name: woodthrush
Albrightsville PA
They are a treat for the senses. The smells of different fresh produce, fresh baked goods, summer time foods cooking, yum.......
Stormy? .... are ya there?? where did she go??
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Imagestormyla
Jul 10, 2010 4:26 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Out in the garden, Silly Hilarious! Hilarious!
Imagestormyla
Jul 10, 2010 9:17 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
OK, Pam, It's all your fault!! I had to get DSO to take me out to a country flea & farmer's market!! Now I have a fridge full of fruit, including Golden Plums and Sugar Plums!! Big Grin
Imagewoodthrush
Jul 11, 2010 5:59 AM CST
Name: woodthrush
Albrightsville PA
Pickled Beets Recipe
Usually beets are sold in small bunches. I've found that it usually takes two of those bunches to fill a quart jar. If you do buy a basket, figure around 15-20 beets per qt jar. You'll want small to medium sized beets. Really large ones can be past their prime.

You'll want these items on hand.
Large pot to cook beets
Large pot to hold vinegar solution + beets
Large pot - deep enough to cover quart jars with water to process (water bath) them
4 quart canning jars with new lids and rings. Wash thoroughly
Canning jar tongs - makes it real easy to put jars in the water bath and remove.

Ingredients - this is enough solution for 4 quart jars packed tightly with beets
2 cups sugar
2 cups water
2 cups white vinegar
1 tsp cloves ground
1 tsp allspice
1 tbsp cinnamon

Trim fresh beet tops, leaving about 2 inches on top. Wash, and cover with water in a large pot. Cook until fork tender. After cooking, peel beets, trim off remaining tops and any remaining root tips. You can leave the smaller beets whole, if desired, and quarter or half others.

Bring above solution to a boil and add the peeled beets and boil another 10 minutes. Also fill your deep pot with water about 2/3 way for processing (hot water bath) and bring that to a boil. Once you add the jars, it should bring the water level up and over the top of the jars by
1 inch. I use a large stock pot. It holds 4 qts comfortably, but you can buy a
regular canning pot if you like.
Once the beets have cooked the 10 minutes in solution, pack beets into quart jar tightly, add enough solution to cover beets - fill to 1/2" below opening. Clean rim edge before adding lid and rings.
Place the jars upright in the boiling hot water bath, again water level must be at least 1" over the tops of the jars. If you have extra room in the pot and jars might tip, we fill an extra jar with water and lid it and put that in the pot too. Raises water level and keeps other jars in place.
Process (water bath) quart jars in the boiling water for 30 minutes. Remove jars from water and within 5-10 you should each jar lid make a slight popping sound.
Jars are sealed!

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Imagestormyla
Jul 11, 2010 7:24 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Thanks, Pam. Wow, that's a much easier recipe than I would have thought. Nice methodology explanation too. I tip my hat to you.
Imagewoodthrush
Jul 11, 2010 7:32 AM CST
Name: woodthrush
Albrightsville PA
Oh good. My first posted recipe, I was hoping the instructions would be clear -
I tend to think faster than my fingers can type - lol
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Imagestormyla
Jul 19, 2010 7:59 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Pam, Our Pal, Gita just sent me her famous pickle recipe for your thread. But she sent it via c-mail. I'll have to get the other computer out to cut & paste it as I still can't get this Mac to C & P Confused
Imagewoodthrush
Jul 19, 2010 8:11 PM CST
Name: woodthrush
Albrightsville PA
Great! The farm stand here said my cukes might be ready in the next week or so.
I'll be making pickles then. I'll try to get some photos to go along with my recipe.
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Imagestormyla
Jul 19, 2010 8:18 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Gosh, Pam, Now Gita sent me two more pickle recipes. I'll transfer them after I check the threads.
Imagestormyla
Jul 19, 2010 10:08 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Gita’s Refrigerator Garlic-Dill Pickles


Need: 3 wide-mouthed jars (pickle type), or Mayo. Jars
One BIG bunch of fresh Dill
6-8 cloves Garlic (or to taste)—diced or thinly sliced.
10-12 pickling cucumbers--(such as Kirby). Fresh is best!
Store cucumbers are WAXED, and no way you can remove it! If you
must use store cukes, score them through the skin with a fork
and slice them thickly. They also have more seeds! But…it will
work if no others are available.

To Do: Stuff jars ¼ full of fresh dill, stems and leaves! Sprinkle a gene-
rous amount of the chopped garlic on top. Mix up a bit.

Stuff jars as full as you can with speared/sliced cucumbers, inter-
spersing them with some more Dill and a bit of garlic.
For MY taste---I usually have too much garlic in these.
Some love it!


Prepare the Broth:
In a 2Qt. saucepan, combine the following:
2 and a half cups water….3/4-1cup white vinegar (can be part
Apple Cider vinegar)…1 rounded, regular Tbs. KOSHER, or
Pickling salt (DO NOT use regular, iodized salt!!!).
1 reg.Tbs. Sugar, 1tsp mustard seed, 1tsp. Pickling
Spice….or--1-2 Bay leaves…6-8 pcs. Whole Allspice,
And about 1/2tsp. Hot pepper flakes.

Bring broth to a boil. Lower heat and simmer all, stirring often,
For about 10-15 minutes. Keep VERY hot until ready to use!

Filling Jars:
Stirring constantly, to distribute spices, ladle hot broth
evenly into jars until all contents are covered. Seal jars. Invert
each jar a couple of times to mix contents.
Let jars cool to room temperature, and then refrigerate.

Pickles are ready to eat in 2-3 days! They will be delicious and
crunchy! Use them up in about 3 weeks, as they will soften
with time

Enjoy! Gita
Imagestormyla
Jul 19, 2010 10:12 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
You know--Jill (criterologist) has also posted her refrigerator (sweet???) pickles.

I have it in my Documents....Here it is:


Jill's Crunchy Refrigerator Pickles

12 cups sliced cucumbers
2 cups thinly sliced sweet onions
2 cups thin strips red & green peppers
½ cup pickling salt
2 trays of ice cubes
4 cups cider vinegar
3 ½ to 4 cups sugar
1 tablespoon mixed pickling spice
1 small whole hot pepper (optional)
4 thin slices ginger root (optional)
You will need about 6 pounds of cucumbers and perhaps 1 pound each of sweet onions and peppers. Slice the cucumbers evenly into rounds, 3/16 to ¼ inch thick. Use prime, fresh cucumbers with tender skins. If the seeds have started to get large and hard, consider making relish instead. Slice the sweet onions and peppers into thin strips.
Put all of the vegetables into a large, non-reactive bowl, and toss them with the salt. Top with the ice from two ice cube trays. Let stand at room temperature three to four hours. As the ice melts, it will form a cold, salty brine to make the vegetables plump and crisp.
Drain the vegetables in a colander, discarding any remaining ice. Pack the vegetables into a one-gallon glass jar (or into four quart mason jars). If you are using the hot pepper, put it into the bottom of the jar (chop it into four pieces if using quart jars).
Combine the vinegar, sugar, and pickling spice, stirring to dissolve the sugar. Use the larger amount of sugar if you like a sweeter pickle. Do not heat the brine mixture. Pour into the jar, covering the vegetables. Cap the jar with a non-reactive lid. Refrigerate.
Pickles will be ready to eat in two or three days. They will be a little less crisp after the first couple of months but should retain some crunch for at least six months.

***********************************************************************************

Then there is Herbie's Recipe for Pickles:

BREAD AND BUTTER PICKLES

(Dave’s Gardens…….Herbie)


2 cups each sugar and cider vinegar
3 tbls kosher salt (coarse)
2 tbls yellow mustard seeds
1 tsp each dry mustard powder, turmeric and hot-red pepper flakes
1/2 tsp celery seeds
12 small pickling cucumbers (2 1/2 lbs.) cut into 1/4 inch thick slices
2 medium onions, sliced

DIRECTIONS:

in a large pan, bring all ingredients except cucumbers and onions to a boil, stirring occasionally, until sugar is dissolved. Add cucumbers and onions, cook over high heat, stirring, 1 minute. Remove from heat.

With a slotted spoon transfer cucumbers and onions to 4 clean pint jars. Pour pickling liquid over pickles to cover. Cover loosely with lids and let cool. Tighten lids.

Refrigerate and use within 2 weeks.



Imagestormyla
Jul 21, 2010 8:48 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
These recipes are very interesting. I've never made pickles. Each of these uses a different methodology. If you are a real pickle lover, it would be fun to try some of each. I personally don't like sweet pickles. I love a good dill pickle and also pickled green tomatoes.
Imagewoodthrush
Jul 22, 2010 4:39 AM CST
Name: woodthrush
Albrightsville PA
When the kids were here, we'd make a lot of different jams and preserves. Tons of pickle. I never had a sweet pickle until I married. He loves them and now I love them also. I've pickled green tomatoes too, green beans, even peaches.
The farm stand here called yesterday. My little pickling cukes are ready so we'll be picking them up today.
http://cubits.org/TartWarmersandMore/

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Imagestormyla
Jul 22, 2010 6:21 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Pickled peaches sound good. Do you have a recipe for them, Pam? I've made jam & preserves a few times many years ago. I was never really impressed with any of the results. I used to enjoy making applesauce & stewed peaches, but stopped doing it when I started cutting back on sugars.

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