Showing posts with label canning. Show all posts
Showing posts with label canning. Show all posts

Friday, August 7, 2026

Midwest Gardening, Canning and ART play...what else to do on a rainy day?

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I've really been slipping on posting Midwest Gardening this year. It's out there in it's  bountiful glory, well that's the weeds. LOL!

After years of drought conditions our garden is exploding this year in green (lean on produce though except for CUKES), and grass is crazy long and thick. Of course so are  are the weeds. We have big trash cans of weeds and branches every week. 

This morning I pulled weeds in one 4' x16' foot bed and filled a medium garbage can to the top. Hiding in that mess were 7 ripe Japanese Eggplant..NUM. Definitely on the menu tomorrow.

I've never had such huge Tomato plants in recent years. Hoping they continue to produce, tomatoes have been small, and I've been picking them at the orange stage before the critters sample and ripening them in the kitchen window.

This week Garden production was a bit of everything. 



Early in the week I did 4 pints of Yellow Banana Pepper Pickles with onions.

We had meals with tomatoes, green beans, sweet banana peppers, and yellow summer squash. I also did a huge jug of Overnite Refrigerator Dills, post and recipe HERE.



And a big container of slightly Fresh Sweet Pickles with onions for the refrigerator. Easy post/recipe here for refrigerator those Fresh Sweet or Dill easy Danish Pickles

Our Cucumbers have been large and firm, totally delicious, I hope they keep going.

        

This was just one day this week. I picked three times and about the same amounts, but add Eggplants (7) and one Golden Summer Squash, the first this year.

Some things are very late this year as the plants shut down during the very hot days.

So here's a tip for too many Cherry tomatoes. I lay these cut in half on parchment paper, shiny side up, and roast them at 220 until they are all curled up and cooked. Several (HOURS). I've tried to hurry them but you end up with some burnt and lots of weeping.


They shrink, but MULTIPLY in flavor, and I slipped them into bags for the freezer. These SO enhance the flavors and make great additions to casseroles, or with/on fish/poultry/chops. I've added them to watery tomatoes in canning, say a 1/2 cup to a pint and then processed...OMGOODNESS-- GOODNESS!


All the rest of my tomatoes were cooked down into this basic sauce, skins and all with sliced onions, seasonings, and fresh Basil and Oregano. I puree almost everything with my Immersion Blender...and oh, NUM. We only got five pints, but what a time saver and more delicious than buying a $4.79 jar full of sugar, color and preservatives.


I wash my jars and heat them up in the oven at 220 degrees one hour before filling, so they don't shock when you spoon bubbling sauce into them and are placed in a boiling canner.


Jar lids and rims are boiled to apply hot to the filled jars. This is your preservative  I add 1 tsp lemon juice for color  and 1/2 tsp canning salt (preservative) to my  tomato products in pt. jars and seal. Double for quarts, but then place in Boiling water bath canner for 30 minutes after it comes back to a boil. Remove quickly and cover with towels. Until they are cool enough to uncover. (This prevents cracking of glass from temperature shock). 


Here's my messy counter setup. Center is where the covered hot tray of empty jars goes. Left, the kettle of sauce or pickles, middle where the jars are filled, right, a soft place to clean glass edges and apply hot lids/rims. Back right cork is for the boiling lids pot.

 Our 36" x 62" island is perfect for just about everything. And, the stove is right behind me on the right and the jars are popped into the canner rack as I fill them.

Besides all this, I had 24 cups of cucumbers and 8 cups of onions, salted and iced were on the side counter. Hubby replenished our Mustard seed, Celery Seed, Celery Salt, and few others. I had cleaned the spice cabinet and turntable early in the week, which is now full again. We cook over 90% of our own meals from scratch and only eat out maybe, once a week. 

Here are the steps to making the Bread Butter Pickles.

Trim the ends of your cucumbers and slice them 1/8" or so. Here are the Salted cumcumbers and Onions  with the added Quarts of ice cubes mixed in....then covered and let sit for 3 hours and Drain.


Here are the rest of the cucumbers iced and salted waiting to be drained and then simmered in a combination with of sugar, cider vinegar and herbs and spices. NUM!.

Best Ever Bread and Butter Pickles (combined recipe from 3 different sources) makes 6-7 pints.

16 cups (4 qts) of thinly sliced cucumbers.
1 1/2 cups of sliced onions (about 2 medium)
2 large garlic cloves trimmed and cleaned.
1/3 cup of canning (non iodized) salt
2 quarts of chopped ice or ice cubes
4 1/2 cups of sugar
1 1/2 tsp of turmeric 
2 tsp of celery seed
2 Tbsp of mustard seed
1 1/2 tsp of white pepper (gives a tiny kick)
3 cups of apple cider vinegar

In a very large bowl or enamel pan, add sliced cucumbers, sliced onions, whole garlic, mix everything with canning salt. Add ice and stir one more time, cover and let set for 1 1/2 hours, stir again thoroughly and cover and leave for another 1 1/2 hours. 

Drain for at least an hour in large colanders or anything that will let the water drip off. 

Meanwhile, prepare the sugar, spices and apple cider vinegar in a large pot, put on low simmer, when all ingredients are blended and lightly bubbling. 

Prepare your cleaned 6-7 jars and heat them up in the oven at 220 degrees one hour before filling, so they don't shock when you spoon boiling pickles into them and are placed in a boiling canner. Lids and rings are boiled on the stove at the same time, this is crucial. Use a jar collar while filling jars, wipe jar edges clean with wet cloth and add lid and twist rims on snug. Place in boiling water bath canner and process 30 minutes after again brought to boil. Remove one at a time on waterproof tray, cover all the jars with at least two layers of towels on all sides and leave sit. You should hear pings when the lids cool and the rims shrink tight on the jars. 


Non-sealed lids can be kept in the refrigerator and used first or reprocessed again in a waterbath. (rare) 

Fresh pickles from your garden are so delicious, these make fabulous hostess gifts or fun little presents for friends.


The rest of this week found me in my totally trashed studio. When I'm productive it gets really messy in there. So many different pieces and projects going on at once.


I finally found a very old library book (early 1940's) while thrifting. Of all titles, Pollyanna...this is pre-Disney...in all it's original sticky sweet glory. How fun. Except if I open it anywhere, there is a quote...that triggers my imagination. I had this piece sitting there not knowing where it was going, and I saw an unknown world and a bit of a path to the light...perfect for Pollyanna,  so I deco-paged the quote, 

"Polly come---here!" 
Pollyanna's eyes widened a little.
"Would you rather go there?"

 
I imbedded the quote in layers, and tints, and bit of paper looking like a butterfly. 
If you look close in the piece...you can see golden footsteps on a road...a road to where? 
Maybe it is to THERE? 

My Mather Creative Mindfulness class was structured with limited colors (3 in the same family) and filling in Triangles that have centers and lines to  the centers to create pyramids of sort, and give them a three dimensional effect. I used some crappy sketchbook paper and my watercolor gel sticks, did the edges and then watered the marks into the spaces. My hands hurt too much from pulling weeds to fill in with markers, and this was easy, scribble and water. I totally love waterbased-gel sticks. Like crayons, but they instantly break down with a brush and water, and they are so fun on wet paper, like sliding down a water slide IN COLOR!


It's an interesting exercise, I may cut a stencil of something similar which would be great for collage and other paper ideas.

My Acrylic Painting class was on week 5...and they were doing the foregrounds of a designated subject. I really finished my painting for that class two weeks ago...so I fiddled with some torn paper collage while watching. Our yard is full of Tiger Lilies and sunflowers. I had yellow washed the background on this watercolor paper and I worked on top of that tint.


I love tearing paper...even to actually fit certain spaces...It's messy though. I'm working on watercolor paper on top of the shiny side of freezer paper, which is a great surface for protecting the artwork and the table, if I plan on using some alcohol inks or markers. 


Here you can see a bits of acrylic paint on the watercolor paper, and tape at each side. 
The greens are bits of glued painted tissue. I'm using watered down Satin Modge-Podge as glue for this piece. When I finally finish it will be sealed with Matte Acrylic Sealer. 

I also worked on more collage papers. I had purchased some stencils and was playing with them and a sponge applicator...super quick way to stencil.
More about these collage papers in my next post. 

What have YOU been Creating, Growing, Cooking, Reading or DOING?

Encouraging Hugs and 

All the opinions and photographs in

 this blog are my own unless

 identified, I have not been paid or

 reimbursed in anyway for my

 opinions, posts or any products

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 Dills 

Sunday, March 22, 2020

"USE IT UP, WEAR IT OUT, MAKE IT DO, OR DO WITHOUT"

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oldnewgreenredo

Our home is full of antiques (enameled fish poacher makes a great space saver planter)...or 'old' stuff. 


I named my blog, "Old,New,Green,Redo",but I should have followed my mom's favorite saying.

We are children of parents brought up during the Depression. They were young adults during wartime; facing stress, shortages and pitching in for the good of all. 

Their generation knew how to stretch a dollar. 
My mom would say,"Use it up, wear it out, make it do, or do without." I heard this so many times during my young life, it actually 'sings' a little ditty in my head. 

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I remember material for my first prom dress was bought from grocery savings. We had a lot of casseroles made from chicken necks and half a pound of hamburger. 

I seldom buy anything new and often replace broken or chipped anything by buying the same thing at a thrift store. Why? Mostly because household items made 50 years ago...don't wear out! You seriously have to break something to throw it away! Thrift stores aren't just thrifty, we are saving the planet by reusing items, instead of clogging landfills. A GREEN thing to do. I'm sure Corning Ware would still be solid tossed in a landfill in a 1000 years...buried in tons of garbage. 

Yes, that is 1968 Corning Ware, from the time of our wedding.


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I utilize many OLD items for storage or display. Not just because they are vintage or antique, but because they are practical. Years ago, when my mom-in-law called me and asked, "Do you want the  stash of Blue Mason jars?",  she had always used for canning. I SAID YES!!!

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I keep staples in LARGE blue Mason jars with rubbers and zinc lids. A 1/2 gallon jar holds a large box/bag of pasta. Quarts hold beans, rice, peas! I use them in the refrigerator for nuts, buttermilk mix, flax seed.  Smaller pint jars are great for herbs, sugar cubes, marshmallows, lentils, baking soda, and smaller beans/peas.
I have labels on the back side, when the jar is empty--I easily add it to my grocery list.

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My grandmother's pickling crock is used for pickles in Fall and hides goodies the rest of the time.

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After going through and breaking two sets of everyday dishes in our early married life forty-some years ago. I began to just collect dishes in anything blue and white. Mix and match...this and that. 



I do have red Wachtersbach luncheon plates I found for 99 cents each for Fall and Winter to liven up my table.

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I love these egg cups (my mom's)...1950's Blue Willow...and we use them.

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This morning I'm making Pumpkin Oatmeal-raisin-pecan Muffins with roasted pumpkin from our freezer. My granny's coffee pot makes a great vase. The tablecloth is all cotton, reversible, 
bleach-able and vintage.

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Our fourth-generation family wicker fills our screened in porch. Cushions were recovered with vintage (spotted) tablecloths (I cut around the spots)---homemade piping was made for all of one fabric, backs were made from a Waverly 
discontinued fabric found cheap.
Our sofas in the living room are almost thirty years old...and really need to be replaced. But uncertain times means, we will wait---and we will make it do.

oldnewgreenredo

A vintage cotton tablecloth ($6) was perfect for the settee on the porch.  Only things new here--are the wastebasket, and magazine holder---handmade by myself and my dad. The pillows are covered in ticking or plaid towels. The rocker cushions are from  from tablecloths.

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I've always redone and made do with used furniture. Here I took a $5 table and used it in my shop for ten years. When I brought it home, we reinforced it with a nice deep shelf.

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I love that it is really long and I painted it a neutral tone to match some chairs we had. It's in our nautical/fishing themed family room. The Grand girl gets to play with the doll house (1950's)  
on top when she visits.


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I use a piece of vinyl upholstery on the table top---so she can play hard and she does because the animals living in the house are very busy and raucous!


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Our pillows were all made from souvenir dishtowels of my grandparents and gifts. The sectional is in dark denim...and we love it, and it takes a real beating!

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An end table in the family room is the 1919 trunk my grandmother packed her belongings in when she came to America. I'm sure she had to do without, if everything she owned was in there.


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We have a vegetable garden and can or freeze all our produce.

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Corn relish is a favorite, made from a windfall of sweet corn from my sister-in-law last fall.

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We eat healthy, fresh and from scratch most of the time.

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Pickle relish was another large batch this year, we did as a family. And it is so much better than the glow-in-the dark green relish here in Chicago...what do they use to make it florescent???


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I've posted lots on our tomatoes, a wonderful source of vitamin C.

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Blanching tomatoes!

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Nothing is better than homemade, like spaghetti, or lasagna with home canned tomatoes and zucchini. 

I have no idea how old that funnel is. The old one fits much better than the new plastic ones...! We can so much stuff, we needed two for keeping up filling jars.

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SIGH! 
Remember when the weather was the worst thing we complained about?

We've planted more indoor seed starts for the garden. It's still very cold here in Chicagoland. I've seen snow flurries and white stuff 4 times last week, so everything still has to be in the house. 

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Our new greenhouse gets nice and warm during the day, but nights have been below freezing. The above photo is from May, last year. I hope we don't have to wait that long for everything to go into the greenhouse this year. Our tomatoes, peppers and broccoli need to be transplanted now to big cups. (Notice the reuse of beverage containers) All the shelving was reused from the old greenhouse as was much of the wood framing as well as the metal framing from the failed greenhouse.

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We started 24 pots of Caladiums and 5 huge Elephant Ears, as well as Coleus shown above.We have lots of shade in the yard, and hubby went a bit extravagant in purchasing some bulbs. 
But, I will use them for gifts for friends this summer. 
IF we ever get to visit anyone again.

In talking with friends many are housecleaning, 
projecting, crafting, and organizing in our uncertain time.


HOW are you,

 USING UP, 

WEARING OUT, 

MAKING DO, 

OR DOING WITHOUT?

**IF you wonder why I don't advertise---I think encouraging people to buy new trends causes rampant consumerism-usually of imported goods, and the latest trends end up in landfills. 

Mostly, ADS are annoying!

Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari and Blogger!

 Please do not use photos without linking back to this blog without my permission. I am not reimbursed or given product for any of my opinions, or for use of a product in this blog. 

Thank you for your cooperation, 
Sandi 


















Tuesday, August 27, 2019

Garden Recipes: Canning Memories

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Hello, sweet Readers!

So, I know we ALL have our favorite recipes for eating from the garden. One of the favorites here is Pickles: dill, sweet, refrigerator pickles, and my last post was fresh Danish Dill pickles.


Refrigerator Fresh Danish Dill Pickles: HERE!


A photo from last year,  Green Gardening with Swallowtail caterpillars feasting on Dill:  POST HERE.

We planted extra dill this year, of which we will let some seed, BECAUSE, seems the butterflies, especially Monarchs, like to lay their eggs on it, and the caterpillars feast on the juicy stems. This happens late in the season, so it is no loss of Dill, I actually have enough to keep Heinz pickles in stock, this year.

I learned how to can and freeze fresh food, when Mom and I used to do food canning during the summer up at their cottage in Wisconsin. The cottage was an old 1853 Farmhouse, you know the kind that start out as two rooms and then more rooms were added on---in every direction. 

Well, the  old cottage originally had a wood stove in the kitchen. Gosh, MOM just loved the old-fashioned way of cooking everything, even heating water for dishes before we added a water heater. There was a hand crank water pump in the kitchen connected to a cistern, water we used for washing floors and clothes. 

Anyway, the Wautoma area was the pickle and tomato capital of Wisconsin, and we would can tomatoes, and lots of other things, too.


This years tomatoes are gorgeous! Canning tomatoes post: here.Preparing Tomatoes for Canning or Freezing and Canning Tomatoes in January. Yes, you can freeze tomatoes whole in the skins and then can them. Perfect idea when you only have a few at a time, Freeze and save for a big batch. 


Today I did that big bowl tomatoes and 4 bags from the freezer. This made 19 pints this morning! Here, whole tomatoes are keeping warm and waiting to go into the water bath. 


Our one Son's favorite Corn relish: Canning Corn Relish


My Mom and I concocted this recipe from our supermarket brand canned zucchini ingredients list in the 1970's: Zucchini in Stewed Tomatoes  It's absolutely delicious!

We also did, 
green beans, three bean salad, wild plum jam, and lots of pickles: watermelon pickles, pickled beets, pickled choke cherries, slippery Jims, Dill, Sweet, and relishes. These were always shared with extended family members.We even tried Mom's favorite chutney--but nobody liked that. 


Fall was for canning jars of apple butter, apple sauce, pumpkin butter, and lots of baking for the freezer. We kept that old stove a-cranking, when it finally died (the grates disintegrated and we had a 'modern' stove, I don't think it was as much fun!

What sort of foods do you put up
 from your own garden? 
Please Share in comments: feel free to put a link back to your recipe post!


All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.You can send me a note and just ask, though.

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I will try and respond to every comment and answer every question.
Thank you for your cooperation,

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 Sandi Magle