Recipes

canning

Bread and Butter Cucumber Pickles

 Check out this recipe for some amazing pickles. The flavor profile for these pickles is pretty incredible… Follow this recipe and have some fun making a tasty treat!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Canned Blackberry Lime Jam

Makes 4, 8oz. homemade canned gifts or 1 quart 

Ingredients  
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter) 

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover.

Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions.

At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Combine pectin powder & ½ cup sugar. Set aside.

Wash berries & coarsely mash in a heavy saucepan.

Add berry juice, lime juice & zest, sugar, calcium water & olive oil to crushed berries.

Bring to a brisk boil over high heat, stirring often.

Add sugar/pectin powder & stir quickly to combine.

Bring back to a boil for 1-2 minutes stirring constantly. 

Pour hot jam into clean jam jars leaving ¼” – ½” space at the top.

Screw on two-piece lids.

Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level.

Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal.

Jam lasts approximately 3 weeks refrigerated once opened. 

 *The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Western Slope Peach Salsa

There is nothing like a Colorado organic peach! You can eat this salsa right away with chips or grilled chicken or fish, and then can some to brighten the darkest winter evenings.

Makes about 5 cups
Multiply the recipe by at least 3 if you are going to go through the trouble of canning.

Ingredients
4 cups of organic Western Slope peaches peeled, pitted & diced
½ medium red onion, diced
6 Tbs. fresh lime juice
6 jalapenos seeded & chopped (or 4 serrano chilis or ½ a habanero if you really like things spicy)
1/2 tsp. salt
1 large clove of garlic, minced
3 Tbs. cilantro, chopped (omit if you dislike cilantro or use fresh mint instead)

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack. 

Method
To easily peel peaches, bring a pot of water to a roiling boil. Cut a shallow X in the bottom of each peach. Carefully immerse the peaches in the boiling water & parboil for 60 – 90 seconds. Remove using tongs & plunge peaches into an ice water bath & the skins will peel right off.

In a large non-metal bowl combine all ingredients & allow flavors to marry for 1 hour. Taste & make any seasoning adjustments necessary. At this point, chill if you will be using it soon or immediately pour salsa into clean jars leaving ½” space at top. Don’t forget to gently tap the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the two-piece lid. Place filled jars in boiling water to cover by 1 inch. Boil for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Salsa lasts approximately 3 weeks refrigerated once opened.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Dilly Beans

These are so good that it is hard to wait 2 weeks to enjoy them. These lil’ dilly beans are great to serve for Thanksgiving and make really nice gifts too!  

Makes 4 pints 

Ingredients
2 lbs. of organic green beans, trimmed
2 tsp. crushed red pepper
4 large cloves of garlic sliced in half
4 dill heads
2 ½ cups of water
2 ½ cups white wine vinegar
½ cup pickling salt

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Prepare your ingredients & sterilize your jars. Pack the beans, lengthwise into clean, hot pint jars. To each pint add ½ tsp. crushed red pepper, 2 halves of garlic & 1 head of dill. Combine the water, vinegar & salt in a saucepan & bring to a boil. Immediately pour over the bean leaving a ½ inch of headspace. Screw on two-piece lids. Place filled jars in boiling water to cover by 1 inch. Boil jars for 5 minutes*, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. 

Do not worry if the beans look shriveled right after processing. They will plump up in a few weeks. Let the beans stand for at least 2 weeks before serving.

*If using quart jars, process for 10 minutes plus the additional 1 minute for every 1,000 feet above sea level.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Tri-Color Pickled Carrots with Ginger and Mustard

The beautiful bunches of orange, red & yellow carrots from the farmer’s market or your backyard garden are perfect here. But, the standard orange carrots from the produce department will also be fabulous.

Ingredients
10 medium carrots (about 2 lbs.)
2 cups white balsamic vinegar
3 Tbs. raw sugar
3 Tbs. kosher salt
4 quarter-size thin slices fresh ginger, peeled
4 garlic cloves, thinly sliced lengthwise
3 Tbs. brown mustard seeds
1 Tbs. coriander seeds
1/4 tsp. crushed red pepper

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Remove green tops & the very tip from carrots. Scrub gently and cut into ¼” matchsticks. Leave as long as your jar will allow. Bring 3 cups water & all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Pack carrots into clean, hot jars. Immediately pour hot pickling liquid, ginger & spices over the carrots leaving ½” of space at the top of the jar. Screw on two-piece lids and place filled jars in boiling water to cover by 1 inch. Boil jars for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water and let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Refrigerate overnight to let flavors develop. Serve cold.

Pickled carrots last up to 1 week, refrigerated, after opening. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Blackberry Lime Jam

Makes 1 quart of jam

Ingredients 
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter) 

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Combine pectin powder & ½ cup sugar. Set aside. Wash berries & coarsely mash in a heavy saucepan. Add berry juice, lime juice & zest, remaining sugar, calcium water & olive oil to crushed berries. Bring to a brisk boil over high heat, stirring often. Add sugar/pectin powder & stir quickly to combine. Bring back to a boil for 1-2 minutes stirring constantly.

Processing
Pour hot jam into clean jam jars leaving ¼” – ½” space at the top. Screw on two-piece lids. Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Jam lasts approximately 3 weeks refrigerated once opened.

*The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.