Canning with Crackerberries

You've seen many of these recipes here. But I've added a few secret recipes as well.  The garden harvest is ready and you're itching to get your canning jars boiling.  In a few days you will be able to order the printed version, but if you can't wait the Kindle/E-book is now available! 

Want to know what's inside?  Pickles, relishes, tomatoes, preserves, jams, jellies and a whole chapter of hodge-podge recipes to store your garden harvest.

Click to purchase kindle version

Pancakes

Delightfully Fluffy Pancakes

We bought a different flavor yogurt than we usually eat. We didn’t care for it but I didn’t want to waste it so, decided to try it in pancakes. They were outstanding and fluffy.

2 cups flour

2 tbsp. sugar

1 tbsp. baking powder

1 egg

3 tbsp. vegetable oil

3 tbsp. milk

2 6 oz. containers non-fat apple spice yogurt

Stir together dry ingredients in large bowl.  Combine oil, milk, egg and yogurt in another small bowl and mix well.  Add to dry ingredients. Mixture will be stiff.  Spoon onto hot, lightly greased griddle and cook 2-3 minutes per side.  Serve with your favorite toppings.

© Crackerberries 2014

Old Fashioned Canned Tomatoes

Foods such as fruits and tomatoes (which is technically is a fruit) contain natural acids and therefore can be processed using the boiling-water bath method. In the presence of acid, bacteria are destroyed easily at a boiling temperature.

For this batch I used three dozen good size tomatoes.

Wash tomatoes and cut out stems. For easy peeling, blanch fruits, such as tomatoes, by placing in a wire basket and dipping into boiling water for approximately one minute.  Remove from boiling water and plunge immediately into cold water for a few seconds.  Peel should slip off easily.

Leave whole or cut in half or in quarters. Bring to a boil, stirring constantly to prevent sticking. Do not add liquid.  Pack hot tomatoes to ½" of top of jar. Add ½ tsp. canning salt to pints, 1 tsp. to quarts.  Adjust jar lids and process in boiling water bath for 10 minutes. You can also process these without salt.

Yield 11 pints.

© Crackerberries 2014

Crock Pot Baked Beans

Crock Pot Beans

Saturday is beans, bath and tail day in this house. In the summer time it’s just too hot to have the oven on all day, so these crock pot beans are a real treat. And easy.  You can use any kind of bean you like.

2 cups dry beans

(I used Soldier this time.) Cover with water and let stand overnight. Next morning, drain, rinse and place beans back in crock pot. Add enough water to just barely cover beans.

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

1 tsp. liquid smoke

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Combine all ingredients in crock pot and stir gently. Turn on high for three hours. Do not remove cover. After three hours, turn to low. Do not remove cover. After 4-4½ hours cooking time, remove cover and stir.  Return cover, cook 3-4 more hours.

© Crackerberries 2014

Sweet Fridge Pickles

Sweet Fridge Pickles

Some people love pickles but may not have the means to make pickles. Here’s an easy recipe for refrigerator pickles that only takes about 20 minutes to put together and you can keep them in your fridge for up to a month.

8 cups sliced cucumbers (about 6 medium sized)

1 large onion, thinly sliced

2 small peppers, thinly sliced

3 Chile peppers, sliced

1 cup apple cider vinegar

2 cups sugar

1 tsp. celery seed

1 tsp. mustard seed

1 tsp. sea salt

Combine vinegar, sugar, salt and spices in large measuring cup.  Mix vegetables together in large bowl.  Pour vinegar mixture over vegetables.  Cover with plastic wrap and place in fridge for at least 24 hours, stirring often.  Transfer to tight contain and voila instant sweet pickles.

Later in the week we’ll have a recipe for refrigerator dill pickles.

© Crackerberries 2014

Sweet Pickle Mix

Sweet Pickle Mix

Soak pickles in ice water over night. Next morning, drain and slice.

8 cups sliced cucumbers

2 onions, chopped (2½ cups)

2 cups thinly sliced peppers (I used a mixture of green, red and yellow)
2 cups cauliflower (optional)
1 cup thinly sliced carrots (optional)

3½ cups apple cider vinegar

5 cups sugar

1½ tsp. turmeric

1½ tsp. celery seed

2 tsp. mustard seed

2 tsp. red pepper flakes

1/8 cup canning salt

Combine vinegar, sugar, salt and spices in preserving pot and bring to a boil.  Add vegetables and return to a boil.  Cook, stirring often 5-10 minutes. Until cucumber turn to a pale green color.  Spoon into sterilized jars, cover, seal and process in boiling hot water bath for 15 minutes.  Yield: 6 pints

© Crackerberries 2014