Zucchini and Pepper Relish

I like Zucchini....small! When I received some logs of zucchini recently I wasn't really sure what to do with it. There is only so much zucchini bread I can take! Blech! I love relish, though! So I started searching for a recipe and I found a keeper!

Zucchini and Pepper Relish

Makes 5 pints

 

6 cups chopped green bell pepper-about 8 whole peppers
6 cups grated zucchini-about 3 pound
2 1/2 cups grated onion-about 2 large onions
4 cups apple cider vinegar, divided

2 cups sugar
2 T. sea salt *(I used canning salt)
2 T. mustard seeds
1 t. celery seed
1/2 red pepper flakes

 

Prepare a boiling water bath and 5 regular mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

 

Combine the chopped bell pepper, zucchini, and onion in a large, non-reactive pot. Stir in 2 cups of the apple cider vinegar and bring it to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.

 

Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and the red pepper flakes. Bring to a simmer and cook for 5 minutes.

 

Ladle the relish into the prepared jas leaving 1/2 inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling waterbath for 10 minutes.

 

Recipe from Food in Jars-by Marisa McClellan



 

Nectarine Lime Jam

I love summer. Not as much as fall...but a close second.

The best part about summer is all the fruits and vegetables available to put away for the winter.  This year I got a new book that has become a favorite. It is Food in Jars by Marisa McClellan.

I have been following Marisa's blog for a while. When I got the book, I started bending pages in anticipation of summer.

 

 

Nectarine Lime Jam-Food in Jars

5 cups pitted and chopped nectarines (abaout 3 pounds)
3 cups sugar
Zest and juice of 2 limes *** see my note
1 (3-ounce) packet liquid pectin

 

Prepare a boiling water bath and 4 regular-mouth pint jars. Heat the lids and rings in a saucepan over low heat. 

 

Combine the nectarines and sugar in a large pot. Bring to a boil and let jam boil for 15-20 minutes over high heat, until the fruit softens and can be mashed with a wooden spoon. 
If you prefer a smoother textured jam, use an immersion blender ( be careful not to burn yourself) to break down some of the chunks. If you prefer a chunkier jam, just leave it as it is. Add the lime zest and juice and stir well. Add the pectin and bring to a rolling boil for a full 5 minutes, until it looks molten and syrupy.

 

Remove the pot from the heat and ladle jam into the prepared jars. Wipe the rims , apply lids and rings, and process in a boiling water bath for 10 minutes.

 

***I used  1/4 c. reconstituted lime juice in place of the fresh lime juice.

 



Super Yummy Baked Beans

Independence Day is on it's way!  Time for picnics and BBQ's with family and friends....and time to bring out the yummy food to share. I love baked beans, but I don't like to wait for hours to eat them.  So....I decided to make these super great beans in the microwave!  Yes.....the microwave!  I don't really "cook" in the microwave...maybe some bacon, in a rush.  But, these beans are easily made and enjoyed in about 30 minutes time. 

Super Yummy Baked Beans

1/2 pound of bacon- about 6 strips, depending on the cut-thick or thin

1 large onion, chopped
3 cans of pork and beans
1/3 cup ketchup
1/3 cup mustard
1/3 cup brown sugar

salt and pepper to taste

Cut the bacon into nice chunks, 1/2 or so.  Fry it until it is nice and crispy, take it out of the pan and drain on paper towel. Save for later. Add the chopped onion to the bacon fat and cook for about 2-3 minutes until it's softened.
While the onion is cooking, pour the beans into microwave-safe dish.  Add the ketchup, mustard, and brown sugar.  Stir well.  Add the bacon and onions and taste.....it is gonna need salt. Salt and pepper to taste.  Now....put it in the microwave for 5 minutes on high power.  After 5 minutes, stir the beans well and put in for 5 more minutes.  Done! 

*You could also add chili powder or cumin or BBQ sauce to make the beans your very own.

*You may also substitute turkey bacon if you want to lower the fat content.

*You can also make these beans completely vegetarian by using the vegetarian pork and beans, leaving out the bacon and adding diced green peppers with the onions and saute them in olive oil before adding to the beans.

He Loves Ranch!

I was reading a few blogs I follow (like a million) and came across a recipe for one of the perfect foods: Ranch dressing.


I have attempted to make the said perfect food a whole bunch of times only to be told that it wasn't "right".  Ok..so maybe I used yogurt instead of sour cream or used a little tofu that had been whipped invisible (or not) in the blender.  My attempts didn't make the cut...until now!  Thanks to a wonderful blog called The Family Homestead www.thefamilyhomestead.com , I have successfully made a yummy bottle of ranch that my 18 year old loves.  Whew, I feel like I have tackled the world...Yay Me! 


I doubled this recipe and it made 2 quarts....of ranch goodness.  You could adjust the seasonings for your own family's taste....I didn't have any parsley, so I skipped it.  I used buttermilk for part of the milk called for.  It is also economical making it from scratch....this batch cost about $4.00 for twice what I usually buy @ Costco for $6.99....AND it has no preservatives. Double bonus!


Ranch Dressing ala The Family Homestead


2 cups mayonnaise
1 cup sour cream
1 c. milk....( I used 1/2 c. buttermilk and 1/2 c. milk)
2 T. lemon juice
2 t. onion powder
1 t. garlic powder
4 t. parsley
1/2 t. dried dill weed
1 t. salt
1 t. seasoning salt
Pepper to taste.


Mix the mayo and sour cream together in your mixer with a whip attachment. (I used my Bosch) Slowly add the milk and mix well. Add the rest of the ingredients and mix again.  Pour into a quart jar and store in the refrigerator.  Will keep for about 2 weeks.....if it lasts that long!