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

Old Time Mustard Pickles

Mustard Pickles

3-4 lbs. cucumbers, sliced and soaked in salt water brine overnight.

            Brine = 1 cup canning salt + 2 quarts water

½ cup prepared mustard

2¼ cups white vinegar

¼ cup canning salt

1½ cups sugar

1 tsp. turmeric

Drain and rinse pickles thoroughly (2-3 times)

Combine vinegar, sugar, salt and mustard in preserving pot and bring to a boil.

(*Combine mustard and turmeric with ¼ cup of vinegar makes the mustard blend into the other ingredients better)

Add cucumbers and return to a boil. Cook 2-3 minutes, until cucumbers change color.

Pack into sterilized jars, be sure liquid covers pickles. Seal and process in boiling water bath for 10 minutes.

Yield: 5 pints

© Crackerberries 2014

Elle-licious Morgan

Elle Marlow is the best-selling author of historical and contemporary romance. She was kind enough to share one of her recipes with me and I thought I’d share it with you.

Check out her website at www.ElleMarlow.Blogspot.com and if you are in the mood for a fun, sexy, cowboy, get her new book, Josey’s Mountain. Ooooh, now Hawk is my kind of cowboy!...

Now for the drink that will go along with a romance novel. Mmmm, Hawk.....

Grab a tall beverage glass and fill it with ice.

Pour in equal parts Captain Morgan’s Spiced Rum, orange juice and Mountain Dew.

(Me, being the experience drinker that I am, doubled up on the Captain).

Stir well and add a couple of cherries and you have yourself a sweet beverage that will remind you of your high school days. Don’t say you never did it. Stealing swigs of booze from your parent’s liquor cabinet and chasing it with some Mountain Dew! Awe yeah, thanks for the walk down memory lane Elle Marlow.   

Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...

Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...: Stay tuned for July 1st, when the Ellite blog has Crackerberres Anderson on board to discuss her latest novel, Blackhorse 2015 and she has t...

Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014

Chile Dill Pickles

4 lbs. cucumbers

14 sprigs fresh dill

35 black peppercorns

14 Chile peppers

1 qt. water

1 qt. white vinegar

¼ cup canning salt

Soak fresh washed cucumbers in tub of ice water overnight. 

Next day prepare the jars.  Drain pickles and wipe dry.

Put into each jar:

2 sprigs dill

5 peppercorns

2 Chile peppers

Slice into spears or pack whole into jars.

Boil vinegar, water and salt for 5 minutes and pour over cucumbers.  Seal and process in boiling hot water bath for 10 minutes.  Makes 7 pints.

© Crackerberries 2014

Blueberry Muffins

Blueberry Muffins  

2 cups all-purpose flour

2/3 cup white sugar

1 tbsp. baking powder

1 tsp. salt

½ tsp. cinnamon

¾ cup milk

1/3 cup vegetable oil

2 eggs

1½ cups fresh or frozen blueberries

Combine dry ingredients in large bowl and mix well.  Gently stir in blueberries. In large measuring cup combine eggs, oil and milk and stir to blend. Combine to dry ingredients and stir just to moisten.  Spoon into lightly greased muffin tins and bake 400º for 20-25 minutes until golden brown.  Remove from tins immediately.

Optional Lemon Glaze:  Combine ½ cup confectioner’s sugar with 2-3 tsps. lemon juice and drizzle over muffins.

© Crackerberries 2014

Flavor Water

 

FLAVOR WATER

1 apple, cored and thinly sliced

1 lemon, thinly sliced

2 cinnamon sticks

1 tsp whole cloves

2-3 trays ice cubes

Water

 

Place the fruit on the bottom of jug and sprinkle with cloves and cinnamon stick.  Cover with ice and top with water.  Keep in fridge for a refreshing tall cool beverage during the hot days of summer.  Refresh ice and water 2-3 more times before changing fruit and spices.

 

© Crackerberries 2014