Super Spicy Jalapeno Salsa

I still had quite a bit of peppers left over, even after making around 800 poppers, so I thought I'd try a batch of jalapeno salsa. I'm not sure if the salsa always turns out this spicy, or if these peppers were especially hot, but we ended up with the spiciest salsa I've ever tasted! It was quite good, if you could handle the heat!

Ingredients:
3 c. tomatoes, chopped, seeded, peeled and cored
3 c. jalapenos, chopped and seeded
1 c. chopped onion
6 cloves garlic, minced
2 T minced cilantro
2 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. cumin
1 c. cider vinegar

Directions:
Combine all ingredients in a large sauce pan. Bring mixture to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars, leaving 1/4 in. headspace
Place lids and rings on the jars.
Process for 15 minutes in a boiling water bath canner.

***NOTE*** Definitely, definitely wear rubber gloves when chopping peppers! We wore double layers of rubber gloves and still had some burning!

Love in Christ,

Read More

Hot Pepper Jelly

My dear friend Hannah gave me a gallon of hot peppers from her garden, so I thought I'd make a batch of hot pepper jelly.

The jelly was so pretty. It turned out mild and the children really liked the taste.

Jacob enjoyed helping me chop the bell peppers.


Ingredients:
2 1/2 c. red bell peppers, chopped and seeded
1 1/4 c. green bell peppers, chopped and seeded
1/4 c. hot peppers, chopped and seeded
1 c. apple cider vinegar
2 pkg. pectin (or 1 pkg. if runnier spread is desired)
5 c. white sugar

Directions:
Place peppers, vinegar, and pectin in large sauce pan over high heat. Stir constantly. Bring to a full boil. Quickly stir in sugar, return to a full boil. Boil for exactly one minute. Ladle off foam and put into hot jars. Leave 1/4 inch headspace. Wipe jar rims and place lids and rings onto the jars. Process in boiling water canner for 5 minutes.

In His Name,

Read More

Canning Peaches

What do you do with seventy five pounds of peaches? Why, can them of course! :)



Jacob helped me to peel the first half bushel. (Don't throw out those peels, we can use them later for Sunrise Jelly!)



After peeling, simply slice the peaches as desired. I like to slice mine in slightly smaller pieces than store bought canned peaches since we are in the "young children" phase of life and I'd need to slice them again before giving them to my "littles". (When slicing, save those pits, too! Just add them to the bowl with all of the peels.)



Prepare jars and lids as usual for water bath canning.



You'll want to treat the peaches to prevent browning after they are canned. You can use a product like Fruit Fresh, or you can use a solution of lemon juice and water. I use 1 T of lemon juice per cup of water.



While the peaches are soaking, prepare the syrup. I make a light syrup using 9 c. of water and 2 1/4 c. of sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat and keep at a simmer.



Drain the peaches and place into the simmering pot of syrup. Bring to a boil. Boil for five minutes and then remove from heat.



Fill hot jars with hot fruit mixture. Leave 1/2 inch of headspace. Remove air bubbles by sliding a spatula along the inside of the jar and gently pressing against the peaches. Using a damp cloth, wipe the rims of the jars. Place lids and rings on jars.



Process for 25 minutes in water bath canner.



Delicious home canned peaches to enjoy all Winter long!



In Him Who First Loved Us,

Read More

Canning Peach Pie Filling

Prepare lids and jars as usual for water bath canning.



Ingredients:

6 qts of sliced peaches

7 c. sugar

2 c. plus 3 T Clear Jel

5 1/4 c. cold water

1 tsp. cinnamon

1 3/4 c. lemon juice (plus lemon juice for soaking)



We had frozen a 25lb. box of peaches (we ended up using all of these for this recipe!) due to not having enough time to can them immediately. Rick had read about a neat trick to peel frozen peaches. I have to admit that I was skeptical, but it worked like a charm! Simply hold the peach under cold running water and rub gently. The skin comes right off!



After peeling, simply slice to the size you want for your pie filling, and remove pits. Soak sliced peaches in water and lemon juice (or a product like Fruit Fresh) to keep them from turning brown. I use a solution of 1 T of lemon juice per cup of water.



Combine water, sugar, Clear Jel and cinnamon into a large kettle. Stir and cook over medium high heat until the mixture thickens and begins to bubble.



Add lemon juice and boil for one minute more, stirring constantly.



Add in drained peaches, and heat mixture for three minutes. (Note- I had to change kettles due to a slight miscalculation on the size I'd need. Oops!)



Fill hot jars, leaving one inch of headspace. Gently tap jars to remove air bubbles. Wipe the top of jars with a damp cloth to clean, and then place lids and rings on the jars.



Process for 30 minutes in a water bath canner.



The final result is a delicious peach pie filling that will be such a blessing all Winter through!



**From the half bushel that we used for this recipe, we yielded 8 qts. of pie filling. **

Read More

Corn Cob Jelly

This time of year sweet corn is everywhere we look. We're surrounded by corn. Fields of corn or soybeans seem to line every road and highway around. Delicious creamed corn has become a staple on our menu!

So, then what to do with all of the leftover cobs (aside from letting the little one play with them)? I saw this recipe for Corn Cob Jelly and just had to give it a try! The result is a delicious jelly that tastes just like honey.

I do believe we've found a new tradition to our Summer...making creamed corn for the freezer and corn cob jelly for the pantry!


*Warning* This recipe does contain an unreal amount of sugar!

Ingredients:
24 cobs of sweet corn
8 cups of water
2 boxes of powdered fruit pectin
8 cups of sugar
yellow food coloring (optional)

Directions:
While preparing the recipe, heat jars and lids as you would for any water bath canning recipe.
Use cobs after the corn has been cut off for another recipe. Place cobs and water in a large stock pot. The water will not cover the cobs, but this is fine. Bring to a boil.
Boil for ten minutes.
Remove cobs and throw away.
You should have about 6 cups of liquid. You can add water if you are short.
Return the water to the stock pot and add the pectin. Bring to a full rolling boil.
Add sugar and return to a rolling boil. Boil for one minute.
Remove from heat and skim the foam from the top. You can reheat this foam to make a little extra jelly for the refrigerator.
Pour hot jelly into hot jars. Place the lids and rings on.
Process for ten minutes in a water bath canner.
Add a few drops of yellow food coloring.

In Him Who First Loved Us,

Read More

Strawberry Freezer Jam

One of my dear friends, Sadie, has given us her excess strawberries this year. She said she already has a good supply put back in her freezer, and she knew that our plants wouldn't produce this year with it being their first year. So far she has given us ten gallons! What a blessing!

We are making freezer jam this week with our berries. The recipe is surprisingly simple, and simply delicious!

I decided to use clear gel (not the instant variety) rather than pectin, since you can adjust the amount of sugar with better results. Clear gel also freezes nicely, without leaving a gummy taste.

Ingredients

4 c. crushed berries

1/4 c. lemon juice

1 1/2 c. sugar

7 T clear gel

Directions
Place berries and lemon juice in pot. Combine clear gel with 1/4 c. of the sugar and add to berry mix. Bring to a boil, stirring constantly.

Add the remaining sugar. Boil for one minute, continuing to stir constantly.



Pour into freezer safe containers.

*Note* You can also can this recipe. Pour into jars, leaving 1/4 inch headspace. Process for ten minutes in a boiling water bath.

In His Name,

Read More

A Blessedly Busy Day

Today was a busy day, but it was a good busy. It was one of those days full of tasks, but they were the type of tasks where you got to actually see the fruits of your labors.

We made apple butter with some of the apples we bought in Versailles. The boys love being involved in tasks like this, and it's always a wonderful time to squeeze in some learning! (we did quite a bit of apple counting!)


Joseph decided that he needed to "sample" the apples....just to make sure that they were good enough to use! :)

One of the loveliest things about making apple butter is the delicious aroma that fills our home while it simmers on the stove. Yum!

We also made 2 loaves of bread. I love the smell of bread while it's rising....maybe even as much as the smell of it freshly baked!

Jacob worked on his school work while we waited for the bread to rise. This afternoon I found a little time to work on the pink quilt, in between stirring the apple butter and washing clothes and changing diapers and playing with little ones. Yes, it was a busy day, but a blessed one indeed!

In Christ's Love,

Read More

Apple Butter Recipe

I have had quite a number of requests for my apple butter recipe. Since making apple butter is on the agenda for today, I thought it would be a nice time to share it. :)


This recipe yields about 3 pints.

Ingredients:
4 lbs of apples (about 16 medium sized apples)
4 cups sugar
2 tsp. cinnamon
1/4 tsp. cloves

Directions:
To prepare pulp: Wash apples. Core peel and cut up apples. Combine apples and 2 cups of water in a large saucepot. Simmer until apples are soft. Puree' using a food processor or food mill, being cautious not to liquefy. Measure 2 quarts of apple puree'.
To make butter: Combine apple pulp sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens stir frequently to avoid sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles (I tap jars on the counter). Place rings and lids onto jars. Process 10 minutes in a boiling water canner.

Love,

Read More