Chunky Applesauce

I love chunky applesauce and fondly remember having it with meals when I was young.  

chunky Applesauce makes a great side dish, garnish is yummy with pork especially a roast but is also good served over ice cream.

While on a girl road trip with my daughter Alexis and Daughter-in-law Jennica, we found a small family-owned farm with a market selling various types of apples.  

We bought a lot of apples with the intent of making our own Homemade Chunky Applesauce and jam.

And oh my gosh, I'm in love.  
This will now be on my list to make every fall when apples are in season!

Sweet Smoky Barbecue Sauce

Summer is here and it's barbecuing season! 

My husband purchased a smoker a couple summers ago so we love to smoke on the weekends.  We even have what we call "Smokin Sundays."              

Years ago my sister Debra and her husband Phil came over on a hot summer Saturday to show us how to make our own homemade barbecue sauce. 

They supplied all the ingredients and we spent the day on our patio mixing, stirring, simmering, and tossing back a few cold adult beverages. 

 

Cherry Pie Filling

Growing up we had a large really old cherry tree.  I remember that every year my sisters and I would climb the tree to pick as many cherries as we could. We would rush the cherries into my mother who made the best Cherry Pie ever.

My mother's pie crust was and still is hands down my favorite crust and I really have never been able to duplicate it nor tasted one as good.  

That old cherry tree we had growing up finally split down the middle and died and that was a sad day indeed.                                                                  

Hot Pepper Relish

We grow numerous varieties of peppers in our garden every year, hot, sweet, mild and use them fresh in salsas, Pico De Gallo, on sandwiches, sliced on pizza, diced in casseroles and stuffed.

If there’s any leftover at the end of the season, I dice and freeze them to use throughout the winter months.

Recently, I've read many rave reviews online about Hot Pepper Jelly so wanted to give it a try. I made a couple batches using popular recipes, but I found it seem to lack the “hot” and the pepper “flavor” and was way too sweet for our tastes.

Canning Carrots

We love carrots and eat them in many different ways.  There is nothing better than raw carrots dipped in Ranch dressing! I put carrots in just about all my homemade soups, chicken pot pie and we love them steamed or candied (brown sugar and butter).

I try to grow a crop of carrots every year, but some years I only get enough to eat fresh and not enough to can.  
This summer Ohio was reported to be the wettest in history, so I'm having a pretty poor crop harvest, and that goes for vegetables such as onions, garlic, and green beans too, ugh. 

Canning Whole Kernel Corn

It's summer and along with many other warm-weather activities, canning the vegetables that are ripe and in season is something I do every year.

When corn first comes in, it can be a little expensive but as the weeks pass the price per dozen is greatly reduced.

When buying sweet corn in the husk, look for bright green color snug husks and dark brown silk.

Sweet corn is a low acid food so must be pressure canned to avoid food poisoning and botulism.

Strawberry Pie Filling

Strawberries are among the first fruit to ripen in the Northeast.  

In my area of Ohio, strawberries are ripe around the first week in June. 

Every year we make Strawberry Freezer Jam and freeze cut-up strawberries to use during cold winter months. Sometimes we use fresh strawberries for other recipes like Strawberry Schnapps.

This year I decided to try homemade Strawberry Pie Filling.   There is nothing better than a cool dessert on a hot summer day. But a strawberry pie with whipped topping is a great dessert anytime.

For me, strawberries mark the passage from spring to summer each year. And besides, making delicious fresh strawberry edibles gives me something to do while I eagerly wait for my garden vegetable to ripen.

Blueberry Lemon Jam

Blueberry season is fast approaching! 

The blueberry-picking season depends on the geographical location of your blueberries, but most blueberries are ripe in June and July.

I purchased my blueberries while on one of our trips to Michigan.  Once home I froze them until I could make blueberry jam and syrup, add to muffins or mix up a batch of blueberry pancakes.  

Besides Michigan being a beautiful state, it is the leader in highbush blueberry production.  Michigan farms produce approximately 220,000 tons (490,000,000 lbs) of blueberries, accounting for 32% of all the blueberries eaten in the United States.

Dry Rub Mix

While searching the Internet a few years back for a good homemade dry rub mix I came across this recipe on The Yummy Life Blog. 

I decided to give it a try and I was not disappointed.  Turns out it’s great on chicken, beef, and pork and I have even used it on fish or when grilling shrimp.

Most of the spices I already had on hand and only had to purchase one or two.  I love spices and when I find one we like I usually purchase an extra. 

This dry rub mix took me back to long ago memories of my sister Debra and her wonderful recipes and spicy cooking.  One summer weekend years ago, she even spent the day showing my husband Bill and me how to make homemade barbecue sauce.   I lost my sister a few years back, but this dry rub mix encouraged me to try to reproduce her barbecue sauce. And I have to say, it turned out wonderful!

Easy Shelves You Can Build Yourself

Easy Shelf Design For Multiple Use

Recently I finished painting my newest pantry shelves. The shelves were a combination of new and used wood.
When we purchased our small farm the kitchen had a 3’ by 4’ pantry closet, (with 6 inch wide shelves, ugh) and later I converted another closet for more pantry space.  But last year we did a complete kitchen remodel, going down to bare studs so I had to build a new pantry.

I use a pretty basic shelf design which can change slightly depending on the character or purpose of the shelving.  

Storage shelves are more rustic and not always “perfect”. 

Book shelves get a little added trim and detail work and are put together with better wood and more attention to ascetics.

Bean Soup

Canning Bean Soup

Our busiest canning "season" is during the summer and early autumn months while we are harvesting our garden vegetables.
During the winter months, we love lots of soups and stews.
Usually, when I cook meals or casseroles, I try to make enough for two meals to save time later.  Half we eat now, and half gets frozen or canned for a convenient meal later.  

For soup, I make a large stockpot full and have plenty left over to can.

Having jars of soup in the pantry, ready to just heat up is a huge time saver and works just wonderful for a cold winter day meal.  Just grab one or two jars from the shelf and heat.  Add a side salad or sandwich and you have an easy no-fuss meal! And one without the added sodium, additives or preservatives found in commercially canned soups.

Homemade Vegetable Soup

This soup can be made with garden or farm market fresh vegetables, vegetables you canned during summer months, leftovers or store purchased.

Making a large pot of soup at one time leaves enough leftovers to heat up on a cold snowy day when you are short on time.  
Canning the soup will be even handier to quickly heat and serve for a quick meal after a day playing in the snow or hiking. 

Tip:
Here’s a great tip a friend gave me.  Anytime you have leftover vegetables from a meal, simply store them in a Ziploc freezer bag.  Keep adding different leftover vegetables until you have enough to make a pot of vegetable soup!

And don’t be afraid to add different types of vegetables like squash, cabbage, peas or lima beans.  Each will add their own distinct flavor to the soup.

Canning Hot Peppers

Most years we go through our garden fresh peppers pretty quick and never seem to have enough peppers. We use them on sandwiches, to make appetizers, on pizza and subs and as the main ingredient for Stuffed Hot Peppers.

So this spring I planted extra pepper plants.  Now, near the end of summer, I have such an over abundance of hot peppers I decided to can them so we have a supply this winter.

Peppers are also great as added heat or flavor booster in many dishes, soups, stew, in breakfast eggs, on a relish tray and in salads.  Their great on hot dogs too, along with this Homemade Pickle Relish!

Canning Tomatoes

Easy Home Canned Tomatoes
Tomatoes are one of the first things I canned well over 20 some years ago as a beginner canner.  I read it was one of the easiest things to learn as a newbie canner and they were right.

There is nothing better than a fresh tomato straight off the vine, but I think the second best thing is a jar of home canned tomatoes in the middle of winter!

I use canned tomatoes in chili, spaghetti sauce, soups and casseroles and many different recipes.  If I run out, I also make salsa or tomato juice from the tomatoes I canned. 

I can so I can preserve my garden harvest but also because I can control what's in my food.  I grew it and I grow organic. I know what's in each and every jar. 

Canning is the process in which foods are placed in jars and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar.

Canning Green Beans

It’s great to preserve some of your garden's bounty to use during the cold winter months.  There is nothing like pulling a jar of preserves from the pantry shelf while the snow’s falling and the wind’s howling and getting a little whiff that takes you right back to summer.

For the best green beans, pick fresh tender pods first thing in the morning. Growing and picking from your own garden is always best, but purchasing from a local farm market will be just as good.

You will need about 1 pound of green beans for each pint jar and 2 pounds of beans for each quart jar.

Please Note: 

When canning green beans you must process them in a pressure canner.  There is a higher risk of botulism when canning low acid foods, such as green beans.  Pressure canning is the only recognized safe option. Dilly Beans, which are pickled green beans, are preserved in vinegar so can be water bathed. 

Sauerkraut In Mason Jars

Cabbage History

Cabbage is one of the oldest vegetables and is believed to have been grown in gardens as far back as 3000 years ago. 

The Roman writers Cato and Columella are the first to mention preserving cabbages and turnips with salt. 

It is believed to have been introduced to Europe in its present form 1,000 years later by Genghis Khan after invading China.

Sauerkraut (sour rout) is chopped cabbage that is salted and then fermented in its own juice. The word, which in German means "sour cabbage," was first mentioned in American English in 1776.  

The dish has long been associated with German communities in the United States.

Canning Rabbit Meat

Rabbit is quickly becoming the new white meat.  Prices in stores vary greatly but I have seen prices range between $10.00 to $18.00 per pound!

Rabbits are efficient meat producers meaning they provide good meat without high cost or much waste.  Also efficient in that rabbits, using the same amount of food and water that a cow needs to produce a pound of meat, can produce six pounds of rabbit meat.

Rabbit meat is mild flavored, tender, high in protein, low in fat, low in cholesterol, low in sodium and low in saturated fatty acids. 

And, comparing it to beef, pork, lamb, turkey, veal and chicken, rabbit has the highest percentage of protein, the lowest percentage of fat and has the fewest calories per pound, according to the U.S. Department of Agriculture.

Remember, rabbit meat can only be pressure canned.  Water bath method does not produce high enough heat or pressure to kill any and all bacteria that could lead to botulism and food poisoning.  Make sure to read the directions that came with your pressure canner before starting.

How To Make Grape Juice

Ripe grapes in Michigan

Homemade Grape Juice

A few years ago my daughter's mother-in-law Julie gave us 2 cases of grapes.  I decided to come up with something to do with all those grapes besides just eating them and making grape jelly, so I made grape juice.

Recently I have been getting grapes from our neighbor’s vines for free but I noticed this spring they removed all their vines and the trellis they were hanging on.  My heart sank. 

To have our own supply I have planted 5 grape vines in the last 3 years. Three are doing very well; two are struggling, but hopefully we will have our own grape harvest.

Mint Jelly

Spring was late arriving here in Ohio but how wonderful it is to finally feel the warmth of the sun.

I am busy preparing my garden for planting and noticed the herbs and mints are coming up.

A few years ago I had mint jelly on Lamb Chops for the first time and loved it.  But trying to find mint jelly in most grocery stores is nearly impossible.

I finally gave up the search and have since been making mint jelly at home, which is easy and just as delicious!

Mint Jelly is mildly sweet and just a little tart, with a wonderful fresh mint flavor.

And guess what?   Mint jelly is not really green. It’s actually a golden color in its natural state. Adding a couple drops of natural food coloring will give it the traditional green color, or just leave it golden.

Chicken Stock

Easy to Make Homemade Chicken Stock.
At the heart of every great soup is a stock base. Broth is really the same as stock, just with salt added. Commercially made stock is called broth, (salt added) and is convenient, I know. There are now even a few brands that are natural and organic.  But the flavor is lacking, there is just no comparison to homemade stock, and many commercial brands are high in sodium.  And bland tasting, did I mention that?

Chicken stock is a must have pantry stocking item because it can be used in soup, sauces, gravies, used for simmering meats, added to casseroles and flavors endless recipes.  

Have you tried it in mashed potatoes? Yum!

And making the stock at home is actually pretty easy.

Anytime you bake a whole chicken, fry a cut up chicken or have leftovers,