Salsa Verde for those long winter months

The Hispanic store where I just love to shop in Colorado Springs had tomatillos on sale. 2 pounds for .99 cents. I certainly could not pass it up. I am hoping they keep them on sale a little longer so I can make another batch or two of Verde. I so love to make it in green chile or pour it over a pork roast, I have even been know to put it over tri-tip sirloin and cook them in the crock pot all day long. Makes the best Chile Verde.

Ingredients:

10 lbs tomatillos
7 Anaheim Chile Peppers
5 Serrano Chile Peppers
4 limes
2 Large yellow or white onions
6 heaping Tablespoons garlic
1/4 cup salt
4 Tablespoons Mexican Oregano
1/4 bunch cilantro
3 Tablespoons black pepper
large dash of Cumin

Peel and wash tomatillos, and make sure other veggies are clean. I roast mine on the grill on low heat until soft and have a little color to them. Turning often to keep from scorching. In my opinion, any form of roasted chile or pepper is better, it just really rounds out the flavor and gives it an all new dimension to whatever it is added to.

When they are done, bring them off the grill and put the Anaheim in a separate bowl, cover with foil or a towel for about 10 mintues. The skin slides right off with no problems.

All ingredients then go into the stock pot to start simmering. I leave all the seeds in my peppers. I like a little heat, and during the roasting some of the heat goes away. Many real cooks would die at leaving the seeds in, but we like it.

After it has all simmered for about an hour I hit it with my handy dandy immersion blender until all chunks are gone.

Put it all into hot pint jars and water bath for 40 minutes. Voila! Salsa Verde...just waiting for a pork roast and a crock pot.

I am out of salsa AGAIN??

Salsa - It is that thing in the house that I can not keep on the shelves, that and BBQ sauce (a recipe for a later post) But I seriously can not keep this stuff. I can make it constantly and between my youngest son and friends...it is gone. And fast. So today was a salsa making day because we were completely out and using PACE picante sauce....yuk.

Ingredients:

This makes about 2 1/2 gallons. So adjust according to how much you want to make. 

2  # 10 can crushed tomatoes

3 lbs. Roma tomatoes

2 Large yellow onions

7-10 fresh jalapenos (I leave all of my seeds in)

4-5 Serrano chile peppers
1 Large Pablano pepper (Roasted until soft)

3-4 habanero peppers (I used dehydrated because I had them)

4 fresh limes (juiced and zested)

1/4 cup salt (don't forget it is 2 1/2 gallons)

3 Tablespoons black pepper

2 Tablespoons white pepper

2 Tablespoons Cumin

1 1/2 cups white vinegar

5-6 large spoonfulls fresh garlic

1 bunch cilantro (again, I used dehydrated)

2 pinches of sugar (and I mean small pinches)

Directions for not canning method:

Put all ingredients into food processor EXCEPT crushed tomatoes. Mix crushed tomatoes in well, pulse until there are no chunks.  Adjust spices to taste at this point. Depending on tomatoes you may need more salt. Chill overnight.

To can (or jar) Salsa is easy peasy...All you need is jars and a big stock pot to water bath in. Don't let it intimidate you. Easy Peasy! 

To can I put all ingredients into a stock pot except crushed tomatoes. Hit it with my immersion blender and bring to a simmer. When everything is soft I finish it off with the immersion blender because we do not like chunky salsa. I like my salsa nice and smooth.

Add both #10 cans of crushed tomatoes. Stir well. Adjust spices and peppers to taste. Remember, this will get hotter as it stands. 

I sterilize my jars in the oven on 200 degrees for 20 minutes. While the jars are heating the salsa should be getting warm on the stove. I don't want it to cook, but I want it hot going into the jars. 

 Using a funnel, fill jars to leave half an inch of head space. Have a larger stock pot of water boiling. Seal jars and put them in. Make sure water covers lids by 2 inches. Leave in boiling water for 40 minutes.Then take them out of the water and let cool naturally. Making sure all are sealed well and sit on the shelf for a week before opening. 

I usually have a little bit left over that will not fit into jars and that gets eaten right away. 

  This recipe made 4 quarts and 9 pints of salsa. We will see how long it lasts.

A Butter Bean Sunday

I love Sundays...especially during football season. Sunday = lazy day in pajamas. And Cooking. I usually try to make a big dinner or breakfast on Sunday, today was no exception. Today the Dallas Cowboys are playing, I am canning Butter Beans and drinking wine in my pajamas, and making Pupusas for dinner. (yes, I will post these as they are quite amazing)

Butter Beans - Some people love them...some people hate them...some people have never heard of them. I happen to be one of the people that love them! I had a hard time finding anything about canning butter beans, so I made up my own recipe, just the way I like them.

3 Pounds Dried Butter Beans

Jelly Jar of homemade Chicken Stock - 2 Tablespoons per quart

1 teaspoon salt per quart

1/2 teaspoon pepper per quart

2 Tablespoons of "The Trinity" per quart

1 slice bacon per quart (raw)

"The Trinity" = onions, celery, and green bell peppers. This is my Trinity anyway.

I followed the general pressure canning guidelines for dried beans. I soaked them overnight, then boiled them for 30 minutes. Strained out liquid (but saved it). I then filled each quart jar up 3/4 full of just the beans. Added rest of ingredients on top, then filled with the bean juice from the pot and left about 1 inch of head space. 

7 quarts of yumminess then went into the pressure canner at 15 pounds for an hour and 50 minutes. Dont forget I am at altitude. Follow canning guidelines for your altitude.

Now....on to make Pupusas!

The "I hate it when fruit goes bad" Post. - Strawberry Cantelope Jam

I hate it when fruit goes bad. Hate it. Rob always wants fresh fruit, he talks about it, buys it at the store, puts it on my grocery list...and hardly ever eats it. So last night after I got home from work (last night at 4 a.m. this morning) I opened the refrigerator and there sat the cantelope bought a week ago..untouched. I knew there was 2 pounds of strawberries down in the other refrigerator as well.

Cantelope and Strawberries - together....hmmmmmmm?????

Jellies are hard up here. Jams are easier to make in altitude. Lets try this. I got up and sliced and diced and threw it all in a pan. Put 4 1/2 cups of sugar over it and 2 Tablespoons lemon juice, a few peach pits and let it sit for an hour. Today during my hour break I did not have wine or lunch...I simply woke up and had coffee. 

 

Peach Pits? Why...well let me tell you. Peach Pits are naturally very high in Pectin. I don't like to use much pectin, so anywhere I can get it naturally I will. Just make sure you take them out before putting jams into jars. If you don't have peach pits just put a package of pectin in and bring it back to a rolling boil and boil for 2 minutes in altitude. 1 minute at a lower altitude. 

I let this cook down on medium heat for about 45 minutes and then used my immersion blender to finish it off leaving some chunks in it just because. Ladled it all into 7 half pint jars leaving 1/4 inch of head space...well except for the few spoonfuls I ate. Into a water bath the jars went for 25 minutes. And I have to say that it was DELICIOUS! Never had it, never thought of it, but oh yes I will be making another batch.

And the best part? My fruit did not get wasted.

Banana Nut Bread Jam?? What in the World is that...

Who has ever heard of Banana Nut Bread Jam? not me. Well, I came across this recipe and just had to try it. WOW! This stuff will become a staple in my pantry and gift baskets.

Link for recipe here:  http://www.thatsmyhome.com/general/banana-nut-bread-jam.htm

Thanks thatsmyhome.....you have created a new favorite here!

I did not take photos while I was making this because I was still a bit sceptical. However I will be making more and will come back and add them. This stuff is amazing! Biscuits, on french toast, in puff pastry, but heated up a bit and on top of vanilla ice cream???? Oh yes please!

Banana Nut Bread Jam

10 ripe bananas, pureed (need 3 cups)
1 tablespoon lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced
1 box pectin
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional

Mix bananas, walnuts, lemon juice and powdered pectin in large kettle.

Stir while bringing to a full rolling boil. All at once add sugars.

Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.

Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.

Makes about 3 pints.

More photos to come soon.....:-) But I can assure you that I will forever have this in my house and it will be given as many gifts! The good thing is bananas are always in season....

 

Last of the Peaches

After 3 days of nothing but peaches I am down to the last 10 pounds! I have decided to just halve them and put them in a little simple syrup that way I can do whatever I want with them. (After I do this of course I have an Ah-ha moment and wonder why in the world I did not make peach butter...now I am looking for another case of peaches)

Simple Syrup is Easy Peasy! 4 Cups water and 3 cups sugar...simmer until sugar is dissolved and I simmer a little longer just to get some of the water out. For peaches and pears I turn the heat off and add just a smidgen of real vanilla or a vanilla bean. I just like it that way.

I peel and halve the peaches..pack them as tight as I can get them without crushing them into hot jars and pour the syrup over them. Now in many places you will read about peaches floating. This is a big deal for some people and there are entire blog posts about this. Frankly I could care less. As long as there is a good seal on the jar, and my peaches are pretty...float away. But that is just me.

After they are packed and covered in syrup I water bath them for 45 minutes..(at altitude up here, if you are lower than me your processing times will be shorter)

Now all my peaches are done and on the shelves! And I am looking for another buschel. Peach Butter? Yes please....don't know why I didn't think about that first. But for tonite, I took in a few of the left overs floating in yummy simple syrup to work. A) I wanted some and B) the guys at work loved them.

Fall is here in full force. I actually live up in the mountains, the weather is craziest in early fall and spring around here. Everyone thinks it is winter that we worry about. Nope, we know what to expect then. But this time of year..no - not at all. It was 50 degrees on my way to work and this was my view. I love Fall in the mountains! Wouldn't trade it for the world.....well I would trade the guy in front of me that was going 20...Really?

Peaches Peaches and More Peaches

Yesterday I actually got up and canned more peaches. Now I am a little "Peach" funny. I love peaches. Fresh. I love peaches in Cobblers and Pastries. I do not however like peach jelly or anything at all "flavored" peach. Yuk. So when it comes to canning this many peaches, I have a hard time not making them all peach cobbler preserves. That would be perfect for me.

However, I have a best friend and sister in law that LOVES just plain old peach preserves. So I always have to can some for them or they would never ever eat another peach. They have both fallen in love with Palisade Peaches and swear that no other peaches will do.

SO...onto Peach Preserves

My Peaches Preserves are simple simple.

Peaches

Sugar

Lemon Juice

a small amount of pectin...that's it.

I put the peaches in a large pot. Cover them in sugar and add about 4 Tablespoons lemon juice. How much sugar do you ask? Well, that depends. I start with about 4 cups for 5-6 cups of peaches, and go from there. I am a pinch of this and dash of that girl.

Then I let them sit for an hour so the sugar starts to breakdown the peaches a little. Normally I would have a cocktail. But this day I have to work. SO instead while the peaches are processing I make me a yummy "Reuben" that is not really a Reuben sandwich, turn on music and roll.

Back to peaches.

Now that lunch is over, I start cooking the peaches on medium heat and let them cook for about 45 minutes. Crank the heat up to a rolling boil,  grab the immersion blender or potato masher and break them up a little. I like to still leave some chunks though. At the rolling boil I add a package of pectin. I don't make my preserves really thick, and these peaches were very very juicy, but it does help to not be too runny.

Ladle this into hot jars, seal and water bath for 45 minutes ( Remember I am at altitude) .

Now the girls have their peach preserves, and I have a few jars left that I have no idea what to do with them.

Peach Cobbler Preserves

(The wine is for me..not the peaches)

I have created this blog mainly for my friends, and because I really love finding a good blog with good information, and great recipes. So for the first post I will start from today..Peach Cobbler Preserves.

Now I have really spoiled a few of my friends and family with Palisade Peaches from Palisade County, Colorado. I have eaten many peaches in my life and have never, ever had any as good as Palisade Peaches. They are so sweet and juicy and once you eat anything with them you will never want another peach. A friend of mine had a fundraiser and I ordered 2 28 pound boxes. It is alot of Peaches!

Peeling Peaches: It is so much easier to peel peaches with the blanching method:

Put Peaches in Boiling Water for 30-45 Seconds. (At this elevation I do 45 seconds to 1 minute) Take them out of the pan and immediatly put them into an ice water bath. The skins then just slide right off.



Peach Cobbler Preserves

Ingredients:

• 5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
• 4 tablespoons fresh lemon juice
• 4 cups granulated sugar, divided
• 1 scant teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon unsalted butter
• 1 pouch liquid fruit pectin
• 1 1/2 teaspoons vanilla

Preparation:

In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour.

Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot jars.

Makes about 5 half-pint (8-ounce) jars.

Note: If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes.

I obviously quadrupled everything in this recipe for this large batch....and YUM! I can't wait for them to sit for a week or so and absorb the syrup..then it is cobbler time!