Canning Cookbook- Sweet Pepper Relish

It's the time of year that I love- time to use up LOTS of stuff as our gardens all come to an end for the season. If you remember, I love going to a local you-pick farm and loading up on the beautiful vegetables they grow every year- cucumbers for pickles, tomatoes by the ton and sweet Gypsy peppers. I never had a Gypsy pepper until I tried them from the farm. They are a sweet pepper, not as big as a bell pepper, but very similar in flavor. Ripe peppers are usually yellow but if you can leave them on the plant long enough they turn into gorgeous orange and red tones. I love spending time in the fields (they really are farm fields filled with vegetables there) picking peppers and tomatoes in the sunshine. 

Last year I lugged home a good forty to fifty pounds of gypsy peppers. I spent my evenings dicing and spreading the little pepper cubes on dehydrator trays and ended up with several quarts of dried diced peppers. Throughout the winter months, when a single bell pepper can cost as much as two dollars in the grocery store, I can just rehydrate a couple tablespoons of diced pepper and continue with my recipe. No worrying about keeping fresh peppers in the veggie drawer, no cleaning, no prep- just open a jar. They are so handy! 

Another great way to preserve those beautiful garden peppers is to make relish. Sweet peppers or hot, the choice is yours. Relishes are easy to make, don't require a pressure canner, and make great gifts during the holiday season. Bell peppers, and gypsy peppers, are always available in a variety of colors and have such a delicious sweet flavor they make a great condiment for sandwiches, cold meat plates, and more.

This pepper relish recipe comes from the NCHFP website. If you aren't familiar with this website I encourage you to check it out. There is so much information housed there, from safety to basic recipes to salsas, sauces and soups plus complete and detailed instructions on how to safely can foods at home. In this recipe you will see the peppers broken down by color. You can use any combination of bell peppers or other sweet peppers as long as you do not exceed the total number of cups of peppers. Throw a hot pepper or two in there if you like a little heat. 5 cups of peppers is about 7 or 8 large bell peppers, or about 3 or 4 pounds before grinding (remove seeds and stems!!) If you use Gypsy peppers you will need......a lot more. These pictures come from the kitchen of Suzanne Ledford, a home food preserver from Canton, North Carolina, who has done a fantastic job. Her relish is made with yellow bell peppers and looks flawless and beautiful in those jars.  Let's make some relish!

Suzanne's relish looks beautiful made with yellow bells.

Sweet Pepper Relish
adapted from the NCHFP 

5 cups ground green bell peppers
5 cups ground red bell peppers
1 1/2 cups ground onion (about 3 medium)
2 1/2 cups apple cider vinegar or white vinegar-5% acidity
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Prepare a boiling water bath canner and pint or half pint jars. NO quarts !!!

Combine relish ingredients in a large stockpot. Bring the mixture to boil over high heat. Reduce heat and cook for 30 minutes, stirring often to prevent sticking and scorching.

Suzanne has her jars ready and heated, relish simmering away,
and look at the time- that was P.M.!! 

Ladle the hot relish into hot jars, leaving 1/2 inch headspace. Wipe rims, fix lids and rings, and place in boiling water bath canner. Process for 10 minutes. Allow the jars to cool undisturbed 12 to 24 hours before checking the seals and removing the rings.

It's a little bit bittersweet to know that this year's garden will be my last garden at The Little Lake House. This year we had terrible luck with our plants so maybe it's just as well. My adventures as a small town resident are drawing to a close as I prepare and pack up and get ready to head back to the city after nearly five years as a small town girl. It had it's ups and downs for certain, but I'm glad I was able to have the experience.

You-Pick Farms and Me- A Love Story With a Bonus- Chocolate Raspberry Sauce (Canning Cookbook)

My favorite pick-your-own farm opens this coming Friday! I'm so excited! It's still too early for the tomatoes we always pick there but it's time for all kinds of other vegetables- cucumbers, peppers, and early sweet corn, plus a few surprises when you get there. 

Even though it's too early for tomatoes, I still had that burning desire to get in the kitchen and can something so off I went in search of a different pick-your-own farm, one that offers fruits such as strawberries, raspberries and cherries. It was a bit of a drive from the lake but that's exactly what I found just outside of Altoona, Iowa, at Upstream Gardens and Orchard. 

Upstream is a very new pick-your-own farm that is expanding like crazy, and even though this is just their second year offering to the public they have quite a nice variety of items available. Of course, it varies by the season but they have just about every kind of berry that grows in Iowa, an awesome selection of vegetables and a growing orchard with apples, peaches, pears and plums. I visited today and got golden raspberries and mulberries, got to meet Chris, the owner, and play with the farm kitties- momma and babies. I paid a little extra for pre-picked so I wouldn't have to worry about being too short to reach the tree branches when picking mulberries.

So I now have this wonderful fruit, and my next dilemma is what in the heck to make with it. Jam as single fruits or make a combo? Use the raspberries for the chocolate raspberry sauce all my canning friends have been making and raving about? Cobbler? Pie? Ugh, too many decisions sometimes. After much agonizing and debating inside my head I finally settled on making the chocolate raspberry sauce. I have plenty of jam already and more raspberries will be coming in the fall. This recipe is originally from the Ball canning book. The mulberries got stashed away in the freezer for now. I'll make something delicious with them later.

Chocolate Raspberry Sauce

1/2 cup unsweetened cocoa powder
1 package regular powdered pectin
4 1/2 cups crushed raspberries
1/4 cup lemon juice
6 3/4 cups sugar

Combine the pectin and cocoa in a small bowl, using a whisk to ensure it's evenly mixed. Set aside.

In a large stockpot combine the raspberries and lemon juice. Gradually mix in the cocoa mixture until completely combined. Bring to a boil over medium high heat, stirring frequently.

Add the sugar all at once and mix in. Return the mixture to a full rolling boil, then remove from heat. Skim off any foam. Ladle the hot mixture into prepared 8 ounce or 4 ounce jars. I like the 4 ounce jars since we are a family of two. 

Fix lids and rings and place in boiling water bath canner, Process for 20 minutes. Remove jars to a towel on the counter and allow to cool overnight before checking seals and removing rings.

This sauce is awesome warmed up and poured over ice cream, and makes a great sauce for unfrosted cake. It's so decadent and delicious you'll be glad you tried it. Also- if you like to make homemade gifts for holiday gifts, this is a great one- if raspberries are not in season and you don't have any tucked away in the freezer, frozen purchased raspberries work just as well. Just pour the frozen berries into a  bowl and crush them while still partially frozen, measure, and carry on!

NOTE: This recipe is tested and approved by Ball.

Canning Cookbook- Spiced Kumquat Jam

Lots of ladies in a canning group I am in have been talking about kumquats lately. Some people like to can them whole in a light syrup. I thought they would be better in a jam, which is how I'd be more likely to eat them. If you haven't seen them before, kumquats are teeny tiny citrus fruits, about the size of grape tomatoes.

Because kumquats are relatively expensive here in the frozen Midwest, I didn't have pounds of fruit to work with. I had to buy a package and work with that. I wanted something not too similar to a marmalade, as the kumquats have very tender peels, and wanted to use as much of the pulp as possible. I also supplemented the pulp with a couple of oranges, cheating, I know, but I didn't want to shell out $10-15 in fruit for a single jar of jam. 

Spiced Kumquat Jam

1/2 lb kumquats
2 oranges
1 teaspoon minced fresh ginger
2 cups water
3/4 to 1 cup sugar
1 stick cinnamon
4 whole cloves

Cut the kumquats into quarters. Scrape the pulp into a bowl and set the peel aside. 

Remove any seeds from the pulp and any large pieces of membrane. I was glad I bought the oranges because the inside of the kumquats were not juicy at all. 

Finely chop the peel. Zest both oranges and add to the kumquat peel. Cut the orange into pieces and cut out as much pulp as possible, leaving the peel and membrane behind. It's easier if you cut the orange into supremes first, but you don't have to go to so much trouble. Be sure to do so over a bowl to catch all the juice.

Combine everything in a saucepan and bring to boil. Adjust the sugar according to the tartness of the fruits. Simmer until you reach the jelling point. If you use a thermometer, it's 220 degrees.

Remove the cinnamon stick and cloves and ladle the jam into a jar. Cover and store in the fridge.

I ended up with about a half pint of jam, so it wasn't something I would process for shelf storage. Now if I lived in a warm climate and had access to several pounds of kumquats I sure would, and follow the processing time for orange marmalade.

The spice flavor was very subtle in this jam, and the kumquat peels are so delicate they really softened up during cooking. I like marmalade but the peel in marmalade has a definite "bite" to it- not the case here. This is something I'd definitely make again but heat not quite to the jelling point and use it as pancake syrup. This jam is going to be perfect with freshly baked biscuits!

Update #1 on the German Adventure

I knew I was stepping outside my comfort zone when I got the bright idea to make sauerkraut. Never having fermented anything before, everything about this project was new and different. I relied heavily on the advice and expertise of a great group of canning pros who have made kraut many times to get me started.

So, just about a week in and things are going......... well they are going. I had some gunk to scoop off the top and discard. Checked around the bag of brine that is weighing everything down and it seems to be doing ok. No gross smells or anything like that. It pretty much still looks like little more than a bucket of cabbage covered in liquid. I had some concerns about a few little moldy spots, but my expert friends tell me I have nothing to worry about as long as the cabbage is not moldy. I'll be watching it closely.

I do have some questions though. Like should I transfer it to a round bucket and skip the bag of brine as a weight and use a plate? Is it too late to move it to a new container? If you remember, I had to use a sort of oval-shaped bucket to start it in, but have since found a round bucket that would have been better.

For now, I'll let it continue doing it's thing for another week and see what happens.  Stay tuned for the next update!