End of Harvest Recipes

[westbrook]

Lots of tomatoes left on the vine? still green?

 

Green Tomato Marmalade

 

4 pounds green tomatoes

1/4 cup finely chopped ginger

6 cups sugar

5 lemons

1/2 cup water

 

Chop tomatoes, add grated rind and juice of lemons,

ginger and water. Simmer 1 hour stirring occasionally

to prevent burning. Add sugar. Simmer until sugar is

dissolved and then boil rapidly until consistency of

jam, about 25 minutes. Pour into jars and seal.

 

 

[westbrook]

Spicy Apple Chutney

 

2 oranges

1/2 cup red onion, coarsely chopped

1 tablespoon jalapeno, minced

2 tablespoons ginger, finely diced

2 cups fresh orange juice

2 tablespoons vinegar

1/2 cup light brown sugar

3 tablespoons honey

8 Granny Smith apples, peeled, cored, sliced thinly

cilantro

2 tablespoons red bell peppers, finely diced

salt and freshly ground black pepper

 

Peel the oranges, reserving the zest, and cut the

flesh into segments. Set aside. In a large saucepan

over medium heat, saute the onion and jalapeno in a

little of the orange juice until the onion is

translucent. Add the ginger, orange zest, orange

juice, vinegar, brown sugar, and honey and cook until

the sauce is reduced by half and has a glazed

appearance. Reduce heat to low, add two thirds of the

apple slices, and cook until the fruit is just tender.

Turn off the heat and gently fold in the remaining

apples and the orange segments. Pour the chutney into

a bowl and allow to cool. Mix in the cilantro, red

bell pepper, and salt and pepper to taste. Yields 10

servings.

 

[westbrook]

Spiced Peach Butter

 

8 cups crushed or blended sliced peaches

4 cups sugar

1/8 teaspoon salt

1 teaspoon or more cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1/4 teaspoon cardamom

 

Mix peaches, sugar and salt in a large kettle. Boil

rapidly, stirring constantly to prevent scorching. As

the butter becomes thick, lower heat to reduce

splattering. Add spices. Continue cooking until butter

is thick enough to almost flake off the spoon. Pour

into hot, sterilized jars to within 1/2-inch of top

and seal.

 

[westbrook]

Exotic Passionfruit Jam

 

24 passionfruit

5 cups cold water

1 cup water

1 lemon

5 cups sugar

 

Wash fruit well. Scoop out the pulp from the

passionfruit and retain.

Take half the passionsfruit shells and put with the

first measure of water into a bowl and leave to stand overnight. Bring to the boil with the water and boil for about 30 minutes, or until inside of shells are tender. Scoop out this pulp and discard the thin paper skin that remains. Discard the cooking water.

Chop or mash the pulp and put into jam pan with

fruitpulp and seeds.

Add the second measure of water and bring to the boil.

Add the juice of the lemon. Add sugar and boil briskly until the jam will set when tested.

Allow to cool 10 minutes before pouring into hot, dry

jars. Seal when cold.

 

 

[westbrook]

Old Fashioned Root Beer Jelly

 

1 cup root beer or coke, cream soda or other pop

3 cups granulated sugar

1/2 cup water

1/2 bottle liquid pectin

 

Combine the root beer, sugar and water. Heat those

three ingredients to boiling stirring to dissolve

sugar.

Add the pectin to the boiling mix.

Stir constantly to bring to a boil again and boil hard

for 30 seconds.

Ladle into clean hot jars and process for 5 minutes in

a boiling water bath canner.

Enjoy your root beer jelly on toast or with some

peanut butter!

 

[westbrook]

Spiced Green Tomatoes

 

6 pounds small whole green tomatoes

9 cups sugar

1 pint cider vinegar (5%)

2 sticks cinnamon

1 tablespoon whole cloves

1 tablespoon whole allspice

1 tablespoon whole mace or 1/2 tablespoon ground mace

 

Small green fig or plum tomatoes are suitable for this pickle. Wash, scald and peel. Make a syrup of the sugar, vinegar and spices. Drop in the whole tomatoes and boil until they become clear.

Pack tomatoes into hot jars, leaving 1/2 inch headspace. Strain syrup and cover tomatoes with the syrup, again leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water bath.

Makes about 4 pint jars.

[westbrook]

Pickled Mixed Vegetables

 

4 lbs. of 4 to 5 inch pickling cucumbers, washed, and cut into 1 inch slices (cut off 1/16 inch from blossom end and discard)

2 lbs. peeled and quartered small onions

4 cups cut celery (1-inch pieces)

2 cups peeled and cut carrots (1/2-inch pieces)

2 cups cut sweet red peppers (1/2-inch pieces)

2 cups cauliflower flowerets

5 cups white vinegar (5 percent)

1/4 cup prepared mustard

1/2 cup canning or pickling salt

3 1/2 cups sugar

3 tbsps. celery seed

2 tbsps. mustard seed

1/2 tsp. whole cloves

1/2 tsp. ground turmeric

 

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace.

Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.

Process Time at Altitudes of 0 - 1,000 ft, for pints 5 minutes for quarts 10 minutes, 1,001 - 6,000 ft for pints 10 minutes for quarts 15 minutes, above 6,000 ft for pints 15, for quarts 20 minutes.

Makes about 10 pints.

[rootdiggr]

Originally Posted By: westbrook

Pickled Mixed Vegetables

4 lbs. of 4 to 5 inch pickling cucumbers, washed, and cut into 1 inch slices (cut off 1/16 inch from blossom end and discard)
2 lbs. peeled and quartered small onions
4 cups cut celery (1-inch pieces)
2 cups peeled and cut carrots (1/2-inch pieces)
2 cups cut sweet red peppers (1/2-inch pieces)
2 cups cauliflower flowerets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning or pickling salt
3 1/2 cups sugar
3 tbsps. celery seed
2 tbsps. mustard seed
1/2 tsp. whole cloves
1/2 tsp. ground turmeric

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace.
Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.
Process Time at Altitudes of 0 - 1,000 ft, for pints 5 minutes for quarts 10 minutes, 1,001 - 6,000 ft for pints 10 minutes for quarts 15 minutes, above 6,000 ft for pints 15, for quarts 20 minutes.
Makes about 10 pints.

I make a similar mix, but the last thing i add is 1-2 tsp of crushed red pepper. We call it HOT MIX, and it really is popular with the guys. You can really mix up the veggies too. Just use whatever you have.

I just remembered the time my sister came to visit from Texas. She brought out a case of jars and told me that we were making Hot Mix for her to take back with her. We even made a few jars with just cauliflower and carrots, her favorites. I sure miss her.

[Safety Lady 2]

Three sisters soup

 

1qt chicken broth

1 large onion sauteed in 1 T olive oil

2 cloves garlic

4-6 cups pumpkin fresh or canned

 

Cook together and puree

 

Add 2 cans kidney beans

1 can hominy or corn

1 can green beans saved to garnish

 

Top with bacon cooked and crumbled

[Cat]