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Showing posts with label preserving. Show all posts
Showing posts with label preserving. Show all posts

Fresh Vegetable Salsa (medium heat)

     Last week when I went to the farmer's market I was lucky enough to score 14 pounds of peaches for $10 which I used to make spiced peach jam and peach pie filling.  This week when I went I noticed a few very large baskets of tomatoes for sale.  The basket ended up containing 19 pounds of tomatoes and cost a mere $10.  I couldn't wait to get them home and get canning.

Fresh Vegetable Salsa (canned for later!)
     Last year the most popular thing I canned was salsa.  We ended up eating almost all the jars before the spring.  I had canned mild, medium, and hot last year but somehow I only ended up blogging about the mild salsa.  Our favorite was the medium salsa.  It is full of fresh tomatoes, green peppers, onions, and some heat from hot peppers.

     While I found some of the tomatoes I bought to not be suitable for canning, most of them were and this salsa turned out quickly.  I also had about a pound of tomatillos from our CSA.  As a brief side note, make sure you wear gloves when cutting the hot peppers as they seriously burn.  I touched one before putting my gloves on and then scratched my nose-bad move!  It felt like it was on fire for over an hour.


      The salsa turned out just as well as it did last year.  It has a rich red color and is packed with fresh vegetable flavor.  The heat from the hot peppers comes through in the end and while it doesn't burn your mouth, the heat is definitely there. 

Fresh Vegetable Salsa (medium heat) (slightly modified from Ball's Complete Book of Home Preserving)
7 c. chopped, cored, peeled tomatoes (It took me 6 pounds to get 7 cups)
1 lb. tomatillos, cut in half
2 c. onion, chopped
1 c. green bell pepper, chopped
4 jalapeno peppers, minced
6 garlic cloves, minced
1 can (5.5 oz) tomato paste
3/4 c. white vinegar
2 t. cumin
1 t. salt
1 t. black pepper

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 30 minutes.

3.  Ladle the hot salsa into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.

4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the salsa from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

Fresh Vegetables made into a Medium salsa then canned for later!


     Last week when I went to the farmer's market I was lucky enough to score 14 pounds of peaches for $10 which I used to make spiced peach jam and peach pie filling.  This week when I went I noticed a few very large baskets of tomatoes for sale.  The basket ended up containing 19 pounds of tomatoes and cost a mere $10.  I couldn't wait to get them home and get canning.

Fresh Vegetable Salsa (canned for later!)
     Last year the most popular thing I canned was salsa.  We ended up eating almost all the jars before the spring.  I had canned mild, medium, and hot last year but somehow I only ended up blogging about the mild salsa.  Our favorite was the medium salsa.  It is full of fresh tomatoes, green peppers, onions, and some heat from hot peppers.

     While I found some of the tomatoes I bought to not be suitable for canning, most of them were and this salsa turned out quickly.  I also had about a pound of tomatillos from our CSA.  As a brief side note, make sure you wear gloves when cutting the hot peppers as they seriously burn.  I touched one before putting my gloves on and then scratched my nose-bad move!  It felt like it was on fire for over an hour.


      The salsa turned out just as well as it did last year.  It has a rich red color and is packed with fresh vegetable flavor.  The heat from the hot peppers comes through in the end and while it doesn't burn your mouth, the heat is definitely there. 

Fresh Vegetable Salsa (medium heat) (slightly modified from Ball's Complete Book of Home Preserving)
7 c. chopped, cored, peeled tomatoes (It took me 6 pounds to get 7 cups)
1 lb. tomatillos, cut in half
2 c. onion, chopped
1 c. green bell pepper, chopped
4 jalapeno peppers, minced
6 garlic cloves, minced
1 can (5.5 oz) tomato paste
3/4 c. white vinegar
2 t. cumin
1 t. salt
1 t. black pepper

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 30 minutes.

3.  Ladle the hot salsa into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.

4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the salsa from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

Fresh Vegetables made into a Medium salsa then canned for later!


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Italian-Style Tomato Sauce #SundaySupper

     This past weekend was a good one.  I had a three day weekend so my husband and I went up to my parents for the day and enjoyed spending time with my family.  My cousins, brother, aunt, and uncle were all there as well and we had a fun time.  My mom made dinner and we had make your own sundaes for desserts.  I love going to visit but I usually pretty tired by the time we drive back home in the evening.

Italian-style tomato sauce from Hezzi-D's Books and Cooks

     The next morning I planned on canning some tomatoes but I couldn't get moving.  When I finally got up and dressed it was so hot and humid there was no way I could can.  We don't have air conditioning and I was hot without turning the stove on.  So I waited until mid-afternoon and then got started.  I had a ton of tomatoes to use so I made a batch of salsa then turned to make tomato sauce.


     Last year I made roasted garlic tomato sauce which we enjoyed all winter long.  This year I tried the Italian tomato sauce.  I liked that it was packed with vegetables like carrots, celery, and onion.  While there wasn't any Italian seasoning in the original recipe, I added some in and it really made this sauce delicious.  I can't wait to enjoy it over pasta this winter!

     This week the Sunday Supper team is sharing all of our favorite sauces in a theme we like to call "Sauce It Up!"  When I took a look at this list I was amazed by the creativity of our group.  Make sure you stop by and visit all the wonderful sauces this week.  

Italian-Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving)
8 c. tomatoes, peeled and cored then pureed
2/3 c. chopped onion
2/3 c. chopped carrot
2/3 c. chopped celery
6 garlic cloves, minced
4 T. lemon juice
2 t. salt
1 t. black pepper
1 T. Italian seasonings
1/2 t. hot pepper flakes

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 15 minutes.

3.  Ladle the hot tomato sauce into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.


4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the tomato sauce from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

Hearty and delicious tomato sauce canned to enjoy all winter long.

Savory Sauces
Pasta Sauces and Pastas with Sauce
Entreés with Sauces
Sweet Sauces
Desserts with Sauces
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.
     This past weekend was a good one.  I had a three day weekend so my husband and I went up to my parents for the day and enjoyed spending time with my family.  My cousins, brother, aunt, and uncle were all there as well and we had a fun time.  My mom made dinner and we had make your own sundaes for desserts.  I love going to visit but I usually pretty tired by the time we drive back home in the evening.

Italian-style tomato sauce from Hezzi-D's Books and Cooks

     The next morning I planned on canning some tomatoes but I couldn't get moving.  When I finally got up and dressed it was so hot and humid there was no way I could can.  We don't have air conditioning and I was hot without turning the stove on.  So I waited until mid-afternoon and then got started.  I had a ton of tomatoes to use so I made a batch of salsa then turned to make tomato sauce.


     Last year I made roasted garlic tomato sauce which we enjoyed all winter long.  This year I tried the Italian tomato sauce.  I liked that it was packed with vegetables like carrots, celery, and onion.  While there wasn't any Italian seasoning in the original recipe, I added some in and it really made this sauce delicious.  I can't wait to enjoy it over pasta this winter!

     This week the Sunday Supper team is sharing all of our favorite sauces in a theme we like to call "Sauce It Up!"  When I took a look at this list I was amazed by the creativity of our group.  Make sure you stop by and visit all the wonderful sauces this week.  

Italian-Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving)
8 c. tomatoes, peeled and cored then pureed
2/3 c. chopped onion
2/3 c. chopped carrot
2/3 c. chopped celery
6 garlic cloves, minced
4 T. lemon juice
2 t. salt
1 t. black pepper
1 T. Italian seasonings
1/2 t. hot pepper flakes

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 15 minutes.

3.  Ladle the hot tomato sauce into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.


4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the tomato sauce from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

Hearty and delicious tomato sauce canned to enjoy all winter long.

Savory Sauces
Pasta Sauces and Pastas with Sauce
Entreés with Sauces
Sweet Sauces
Desserts with Sauces
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.
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Hot Pepper Jelly

     I'm on a canning kick!  I love this time of year.  As I was looking over my 32 while 32 list I noticed I still had several items to can that I haven't made yet so my objective this weekend was to correct that.  I wanted to make the jalapeno jelly and went to Wal-Mart and there was a tag on their jalapeno bin saying they were out of stock.  OUT OF STOCK?!  Of course they were.  That's pretty much the story of my life.

     So feeling dejected I went to the farmer's market looking for something else to can.  While I was there I came to a booth with peppers.  I looked for jalapenos but didn't find any.  However, they were selling hot peppers 7 for $1!  Jackpot!  I totally bought 14 of them and planned to make hot pepper jelly instead.

Hot Pepper Jelly from Hezzi-D's Books and Cooks
      This jelly is easy to make.  You don't have to make juice from the peppers in this recipe.  Simply take the peppers and mix with vinegar in a food processor.  Blend together and pour into the pan.  Boil it and then add food coloring.  I wasn't sure about the food coloring but it makes the jelly a gorgeous jeweled green color.

Jalapenos for Hot Pepper Jelly from Hezzi-D's Books and Cooks
     I took a taste of the jelly and loved it!  At first it is really sweet but it finishes off seriously spicy.  I can't wait to pour a jar of this over top of a brick of cream cheese to serve with crackers.  It's an easy and delicious appetizer for an impromptu get together. 

Hot Pepper Jelly  (from Ball's Complete Book of Home Preserving)
12 oz. hot peppers, stemmed, seeded, and de-veined
2 c. vinegar, divided
6 c. sugar
2 pouches liquid pectin (3 oz. each)

1.  Prepare a boiling water canner, 5 half pint jars, and lids.

2.  Combine the hot pepper and 1 cup of vinegar in a food processor.  Puree until smooth.

3.  Pour the pepper puree, remaining vinegar, and sugar into a large stainless steel saucepan.  Bring to a boil over medium high heat.  Boil, stirring constantly, for 10 minutes.  Stir in the pectin and boil hard for 1 minute.  Remove from heat and add in food coloring.

4.  Skim the foam off the top of the jelly then quickly pour into hot jars, leaving 1/4 inch headspace.  Wipe the rims and put the lids on.  Tighten the screwband to fingertip tight.

5.  Place the jars in the boiling water canner with the lid on and boil for 10 minutes.  Remove from heat and allow to cool for 5 minutes.  Remove the jars from the canner and allow to cool for 24 hours.  Check the seals and store for up to 1 year.


Hot Pepper Jelly from Hezzi-D's Books and Cooks


     I'm on a canning kick!  I love this time of year.  As I was looking over my 32 while 32 list I noticed I still had several items to can that I haven't made yet so my objective this weekend was to correct that.  I wanted to make the jalapeno jelly and went to Wal-Mart and there was a tag on their jalapeno bin saying they were out of stock.  OUT OF STOCK?!  Of course they were.  That's pretty much the story of my life.

     So feeling dejected I went to the farmer's market looking for something else to can.  While I was there I came to a booth with peppers.  I looked for jalapenos but didn't find any.  However, they were selling hot peppers 7 for $1!  Jackpot!  I totally bought 14 of them and planned to make hot pepper jelly instead.

Hot Pepper Jelly from Hezzi-D's Books and Cooks
      This jelly is easy to make.  You don't have to make juice from the peppers in this recipe.  Simply take the peppers and mix with vinegar in a food processor.  Blend together and pour into the pan.  Boil it and then add food coloring.  I wasn't sure about the food coloring but it makes the jelly a gorgeous jeweled green color.

Jalapenos for Hot Pepper Jelly from Hezzi-D's Books and Cooks
     I took a taste of the jelly and loved it!  At first it is really sweet but it finishes off seriously spicy.  I can't wait to pour a jar of this over top of a brick of cream cheese to serve with crackers.  It's an easy and delicious appetizer for an impromptu get together. 

Hot Pepper Jelly  (from Ball's Complete Book of Home Preserving)
12 oz. hot peppers, stemmed, seeded, and de-veined
2 c. vinegar, divided
6 c. sugar
2 pouches liquid pectin (3 oz. each)

1.  Prepare a boiling water canner, 5 half pint jars, and lids.

2.  Combine the hot pepper and 1 cup of vinegar in a food processor.  Puree until smooth.

3.  Pour the pepper puree, remaining vinegar, and sugar into a large stainless steel saucepan.  Bring to a boil over medium high heat.  Boil, stirring constantly, for 10 minutes.  Stir in the pectin and boil hard for 1 minute.  Remove from heat and add in food coloring.

4.  Skim the foam off the top of the jelly then quickly pour into hot jars, leaving 1/4 inch headspace.  Wipe the rims and put the lids on.  Tighten the screwband to fingertip tight.

5.  Place the jars in the boiling water canner with the lid on and boil for 10 minutes.  Remove from heat and allow to cool for 5 minutes.  Remove the jars from the canner and allow to cool for 24 hours.  Check the seals and store for up to 1 year.


Hot Pepper Jelly from Hezzi-D's Books and Cooks


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Mixed Berry Jam with Herbs and a review of Put 'em Up! Fruit by Sherri Brooks Vinton

       A preserving guide and cookbook all in one! This creative collection has 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, but it also has 80 recipes for using those preserves (or ones you buy at the store) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or make Grapefruit and Sultana Conserve and use it in Sauteed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!  


       As someone who loves canning I found the recipes in this cookbook to be wonderful.  One of my favorite things about the book is that there are not only recipes for canning, but then there are recipes on how to use the things that you have canned!  I love this idea because I am famous for buying something at the farmer's market, canning it, then just leaving it on a shelf because I don't know what to do with it.

       Some of my favorite recipes from the book are Cherry Jam which she then uses in a Sauteed Duck Breast with Cherry Reduction, Lemon Cranberry Chutney which is used with Braised Chickpeas, and Orange Curd that is used in Orange Dream Bars.  It's just really nice to have recipes for using the things that are canned.  Plus the photos in this book are gorgeous!  I wanted to make everything.  

      I would have given this book 5 stars except for one little detail.  Only some of the canning recipes tell how many half pints or pints each recipe makes so I had to guess how many jars to prepare which was a little inconvenient. The other recipes told me how many cups it would make which I was able to figure out was close to how many pints or half pints but having a place that would tell how many jars are needed would be very helpful in the future.

I give this book 4 out of 5 stars.

     The recipe I ended up making is Mixed Berry and Herb Jam.  I haven't really canned much with herbs and they intrigue me.  I had a ton of blueberries and strawberries on hand so that is what I used but really any berry can be used in this.  Same goes for herbs.  I used thyme and rosemary but use whatever you like.

     The herbs really added a lot of flavor to the jam.  They toned down the sweetness of the jam and made it slightly savory as well.  The jam was amazing served with crackers as an appetizer and I also poured some over top of a block of cream cheese and served that with crackers and crostini as well.  The author used this jam in Linzer Tart Cookies which I will totally be doing at a later date.

Mixed Berry Jam (from Put 'em Up! Fruit by Sherri Brooks Vinton)
4 c. sugar
1 T. pectin
2 quarts of assorted berries, halved (I used strawberries and blueberries)
1/4 c. water
1/4 c. bottled lemon juice
1 T. calcium water (I did not have this so I just used more tap water)
1 t. rosemary
1 t. thyme

1.    Combine the sugar and pectin in a small bowl.  Set aside.

2.  Combine the berries and water in a large pot over low heat.  Bring to a boil then reduce to a simmer for 5-10 minutes or until the berries completely break down.  Add in the lemon juice and calcium water, stirring to combine.   Slowly add the pectin mixture, rosemary, and thyme, stirring constantly to avoid clumping.  Bring to a boil, reduce heat, and simmer for 2 minutes, stirring constantly.

3.  Remove from the heat.  Allow the jam to rest for 5 minutes, giving it an occasional stir to release trapped air.  Skim off any foam.

4.  Prepare a boiling water canner, 6 half pint jars, and 6 lids.  


5.  Ladle the hot jam into the hot jars leaving 1/4 inch headspace in each jar.  Run a bubble tool along the inside of the glass to release trapped air.  Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight.  

6.  Process the jars by submerging them in boiling water for 10 minutes.  Turn off the heat, remove the canner lid, and let the jars rest for 5 minutes.  Remove the jars and set aside for 24 hours.  Check the seals, then store in a cool, dark place for up to 1 year.  

Makes 6 half pints. 



 
       A preserving guide and cookbook all in one! This creative collection has 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, but it also has 80 recipes for using those preserves (or ones you buy at the store) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or make Grapefruit and Sultana Conserve and use it in Sauteed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!  


       As someone who loves canning I found the recipes in this cookbook to be wonderful.  One of my favorite things about the book is that there are not only recipes for canning, but then there are recipes on how to use the things that you have canned!  I love this idea because I am famous for buying something at the farmer's market, canning it, then just leaving it on a shelf because I don't know what to do with it.

       Some of my favorite recipes from the book are Cherry Jam which she then uses in a Sauteed Duck Breast with Cherry Reduction, Lemon Cranberry Chutney which is used with Braised Chickpeas, and Orange Curd that is used in Orange Dream Bars.  It's just really nice to have recipes for using the things that are canned.  Plus the photos in this book are gorgeous!  I wanted to make everything.  

      I would have given this book 5 stars except for one little detail.  Only some of the canning recipes tell how many half pints or pints each recipe makes so I had to guess how many jars to prepare which was a little inconvenient. The other recipes told me how many cups it would make which I was able to figure out was close to how many pints or half pints but having a place that would tell how many jars are needed would be very helpful in the future.

I give this book 4 out of 5 stars.

     The recipe I ended up making is Mixed Berry and Herb Jam.  I haven't really canned much with herbs and they intrigue me.  I had a ton of blueberries and strawberries on hand so that is what I used but really any berry can be used in this.  Same goes for herbs.  I used thyme and rosemary but use whatever you like.

     The herbs really added a lot of flavor to the jam.  They toned down the sweetness of the jam and made it slightly savory as well.  The jam was amazing served with crackers as an appetizer and I also poured some over top of a block of cream cheese and served that with crackers and crostini as well.  The author used this jam in Linzer Tart Cookies which I will totally be doing at a later date.

Mixed Berry Jam (from Put 'em Up! Fruit by Sherri Brooks Vinton)
4 c. sugar
1 T. pectin
2 quarts of assorted berries, halved (I used strawberries and blueberries)
1/4 c. water
1/4 c. bottled lemon juice
1 T. calcium water (I did not have this so I just used more tap water)
1 t. rosemary
1 t. thyme

1.    Combine the sugar and pectin in a small bowl.  Set aside.

2.  Combine the berries and water in a large pot over low heat.  Bring to a boil then reduce to a simmer for 5-10 minutes or until the berries completely break down.  Add in the lemon juice and calcium water, stirring to combine.   Slowly add the pectin mixture, rosemary, and thyme, stirring constantly to avoid clumping.  Bring to a boil, reduce heat, and simmer for 2 minutes, stirring constantly.

3.  Remove from the heat.  Allow the jam to rest for 5 minutes, giving it an occasional stir to release trapped air.  Skim off any foam.

4.  Prepare a boiling water canner, 6 half pint jars, and 6 lids.  


5.  Ladle the hot jam into the hot jars leaving 1/4 inch headspace in each jar.  Run a bubble tool along the inside of the glass to release trapped air.  Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight.  

6.  Process the jars by submerging them in boiling water for 10 minutes.  Turn off the heat, remove the canner lid, and let the jars rest for 5 minutes.  Remove the jars and set aside for 24 hours.  Check the seals, then store in a cool, dark place for up to 1 year.  

Makes 6 half pints. 



 
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33 While 33 List (3 Month Update)

3 MONTH UPDATE:  I've been doing well so far this year on my list!  The biggest surprise is that while I've made a ton of baked goods over the past few months none of them have been from my list!  I've accomplished 6 things on my list and made progress on 7 of them so I think for 3 months in I'm doing pretty well.  I'll be doing a lot of cooking and baking for the holidays so hopefully I can check a few more things off my list as well.  See below for links to everything I'm accomplished so far. 

It's my birthday!  Yes, today is the day and for the first time EVER in my life I have to work.  Can you believe it?  Being a school teacher I've never had this problem before, even during the other summers that I've worked.  But this year I am working and that's ok.  It's a short day and then my husband and I are going out for dinner.

     I actually had my cake last weekend.  My parents came down to visit and my dad and I both have birthdays in the same week so I made us a Princess Torte to share.  We even let my husband share since his birthday was earlier in the month and he wanted a piece of this incredible cake for his birthday too.

    This birthday I'm 33.  Surprisingly I'm ok with my age this year.  I think it's going to be a lucky year with my double 3's.  The last two years I've made a list of things I wanted to do before my birthday and it really helps me stay on track and reach my goals.  I accomplished a lot of my list from last year and am pretty happy with it.

Ice cream cake from my husband

    This year I'm making a new list.  33 things to get done while I'm 33.  There were only 5 items I didn't accomplish last year and I'm only putting 3 of them back on the list for this year.  So enjoy my list and tell me what YOU hope to accomplish in the next year too!

33 While 33

Things to Cook:
-Risotto
-2 new pizzas -Farmer's Market Pita Pizzas 08/07/13, Buffalo Chicken Pizza 10/06/13,
-Mole Sauce
-Chicken Coq au Vin
-Make 3 new soups- Lamb Stew 08/16/13, Corn and Green Chili Bisque 09/23/13, Beef Noodle Soup 10/9/13,
-Make 2 gourmet burgers- Greek Hummus Burger 09/26/13,
-Wings

Things to Can:
-Peach Butter-10/13/13
-BBQ sauce
-Watermelon Jelly
-Corn Cob Jelly-08/31/13

Things to Bake:
-Creme Brulee
-Zebra Cake
-Flan
-Checkered Cake
-Lemon Chess Pie
-Beignets 
-Bread Pudding

Other Food Related Items to Make:
-Ice Cream
-3 New Beverages-Blueberry Lemonade 09/04/13, Iced Cake Martini 09/07/13, Pumpkin Spice Martini 09/07/13, Apple Sangria 09/28/13,Spike Peppermint White Hot Chocolate 12/3/13,

Crafting:
-Finish our honeymoon scrapbook
-Make 2 crafts I've pinned from Pinterest- Fall Pumpkin and Pinecone Centerpiece 10/1/13,Crayon Wreath 11/23/13,
-Make 2 new crafts with my students

Reading:
-Read 2 books about blogging or food photography-Food Styling and Photography for Dummies 08/06/13,
-Read 3 books outside the genres I normally read-Bel Canto by Ann Patchett 10/6/13,  Coming Through the Fog by Tami A. Goldsteim 10/29/13,The Light Between the Oceans by M.L. Stedman 11/4/13, 
-Go to a book signing
-Read at least 5 books a month-August (9), September (9), October (6), November (9),

Traveling:
-Try at least 2 new restaurants-Red Orchid in Pittsburgh 8/14/13,
-Attend a blog conference- Social Party 2013 (online) 9/15/13-9/18/13, Online Blog Con 2013 (online) 10/8/13-10/10/13,
-Spend a few days in a place we've never been

Health and Fitness:
-Get 4 pedicures-10/5/13,
-Get 2 massages
-Go to aerobics at least once a week
3 MONTH UPDATE:  I've been doing well so far this year on my list!  The biggest surprise is that while I've made a ton of baked goods over the past few months none of them have been from my list!  I've accomplished 6 things on my list and made progress on 7 of them so I think for 3 months in I'm doing pretty well.  I'll be doing a lot of cooking and baking for the holidays so hopefully I can check a few more things off my list as well.  See below for links to everything I'm accomplished so far. 

It's my birthday!  Yes, today is the day and for the first time EVER in my life I have to work.  Can you believe it?  Being a school teacher I've never had this problem before, even during the other summers that I've worked.  But this year I am working and that's ok.  It's a short day and then my husband and I are going out for dinner.

     I actually had my cake last weekend.  My parents came down to visit and my dad and I both have birthdays in the same week so I made us a Princess Torte to share.  We even let my husband share since his birthday was earlier in the month and he wanted a piece of this incredible cake for his birthday too.

    This birthday I'm 33.  Surprisingly I'm ok with my age this year.  I think it's going to be a lucky year with my double 3's.  The last two years I've made a list of things I wanted to do before my birthday and it really helps me stay on track and reach my goals.  I accomplished a lot of my list from last year and am pretty happy with it.

Ice cream cake from my husband

    This year I'm making a new list.  33 things to get done while I'm 33.  There were only 5 items I didn't accomplish last year and I'm only putting 3 of them back on the list for this year.  So enjoy my list and tell me what YOU hope to accomplish in the next year too!

33 While 33

Things to Cook:
-Risotto
-2 new pizzas -Farmer's Market Pita Pizzas 08/07/13, Buffalo Chicken Pizza 10/06/13,
-Mole Sauce
-Chicken Coq au Vin
-Make 3 new soups- Lamb Stew 08/16/13, Corn and Green Chili Bisque 09/23/13, Beef Noodle Soup 10/9/13,
-Make 2 gourmet burgers- Greek Hummus Burger 09/26/13,
-Wings

Things to Can:
-Peach Butter-10/13/13
-BBQ sauce
-Watermelon Jelly
-Corn Cob Jelly-08/31/13

Things to Bake:
-Creme Brulee
-Zebra Cake
-Flan
-Checkered Cake
-Lemon Chess Pie
-Beignets 
-Bread Pudding

Other Food Related Items to Make:
-Ice Cream
-3 New Beverages-Blueberry Lemonade 09/04/13, Iced Cake Martini 09/07/13, Pumpkin Spice Martini 09/07/13, Apple Sangria 09/28/13,Spike Peppermint White Hot Chocolate 12/3/13,

Crafting:
-Finish our honeymoon scrapbook
-Make 2 crafts I've pinned from Pinterest- Fall Pumpkin and Pinecone Centerpiece 10/1/13,Crayon Wreath 11/23/13,
-Make 2 new crafts with my students

Reading:
-Read 2 books about blogging or food photography-Food Styling and Photography for Dummies 08/06/13,
-Read 3 books outside the genres I normally read-Bel Canto by Ann Patchett 10/6/13,  Coming Through the Fog by Tami A. Goldsteim 10/29/13,The Light Between the Oceans by M.L. Stedman 11/4/13, 
-Go to a book signing
-Read at least 5 books a month-August (9), September (9), October (6), November (9),

Traveling:
-Try at least 2 new restaurants-Red Orchid in Pittsburgh 8/14/13,
-Attend a blog conference- Social Party 2013 (online) 9/15/13-9/18/13, Online Blog Con 2013 (online) 10/8/13-10/10/13,
-Spend a few days in a place we've never been

Health and Fitness:
-Get 4 pedicures-10/5/13,
-Get 2 massages
-Go to aerobics at least once a week
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Spiced Honey

     My dad makes the best hot tea.  When I was growing up any time I felt sick, had nightmares, or was having a bad dad my dad would make me a cup of hot tea.  As I got older we started calling it Daddy's Special Tea.  Even though I'm now in my 30's I still enjoy a cup of his Special Tea whenever I'm at home in Pittsburgh.  No one makes it quite like he does.

     He makes the tea with lemon and honey so I'm always on the look out for different types of honey for him.  When I came across a recipe for Spiced Honey in Ball's Blue Book of Preserving I knew I wanted to make it for him as a gift.  The recipe was perfect as it was made from honey, lemon, and some spices.

      The honey is canned with the lemon, cloves, and cinnamon in it so the longer it is sealed, the more flavor it has.  My dad loved his gift and has been using it in his tea.  I kept a few jars for myself and have been using it in my own hot tea.  It's a pretty present and it tastes good too.

Spiced Honey(from Ball's Blue Book of Preserving)
1 lemon, thinly sliced
12 cloves
3 cinnamon sticks, broken into pieces
3 c. honey.

1.  Prepare 3 half pint jars in a boiling water canner.

2.   Place 2 cloves in each of 6 lemon slices.  Then put the honey, lemon slices, and broken cinnamon sticks in a medium saucepan over medium high heat.

3.  Bring the honey to a boil, stirring occasionally.  Boil for 2 minutes then remove from heat.

4.  Put two lemon slices and a few pieces of cinnamon stick into each jar.  Pour the hot honey into the jars, leaving 1/2 inch of headspace in each jar.

5.  Place the lids on the jars and tighten the screwbands to fingertip tight.  Place in a boiling water canner, place the lid on top, and boil for 10 minutes.

6.  Remove the canner from the heat and remove the lid.  Allow to cool for 5 minutes before removing the jars from the canner.  Allow to cool for 24 hours then check the seals.

Makes 3 half pint jars.



     My dad makes the best hot tea.  When I was growing up any time I felt sick, had nightmares, or was having a bad dad my dad would make me a cup of hot tea.  As I got older we started calling it Daddy's Special Tea.  Even though I'm now in my 30's I still enjoy a cup of his Special Tea whenever I'm at home in Pittsburgh.  No one makes it quite like he does.

     He makes the tea with lemon and honey so I'm always on the look out for different types of honey for him.  When I came across a recipe for Spiced Honey in Ball's Blue Book of Preserving I knew I wanted to make it for him as a gift.  The recipe was perfect as it was made from honey, lemon, and some spices.

      The honey is canned with the lemon, cloves, and cinnamon in it so the longer it is sealed, the more flavor it has.  My dad loved his gift and has been using it in his tea.  I kept a few jars for myself and have been using it in my own hot tea.  It's a pretty present and it tastes good too.

Spiced Honey(from Ball's Blue Book of Preserving)
1 lemon, thinly sliced
12 cloves
3 cinnamon sticks, broken into pieces
3 c. honey.

1.  Prepare 3 half pint jars in a boiling water canner.

2.   Place 2 cloves in each of 6 lemon slices.  Then put the honey, lemon slices, and broken cinnamon sticks in a medium saucepan over medium high heat.

3.  Bring the honey to a boil, stirring occasionally.  Boil for 2 minutes then remove from heat.

4.  Put two lemon slices and a few pieces of cinnamon stick into each jar.  Pour the hot honey into the jars, leaving 1/2 inch of headspace in each jar.

5.  Place the lids on the jars and tighten the screwbands to fingertip tight.  Place in a boiling water canner, place the lid on top, and boil for 10 minutes.

6.  Remove the canner from the heat and remove the lid.  Allow to cool for 5 minutes before removing the jars from the canner.  Allow to cool for 24 hours then check the seals.

Makes 3 half pint jars.



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Mixed Berry Rhubarb Jam #SundaySupper

     It's canning season!  WOOHOO!  I love canning in the summer with all of the fresh fruits and vegetables.  Usually I'm able to get started in early June but because I worked until mid-June and with all the other craziness going on I didn't get around to canning until this past week.

    Also, this week I'm hosting #SundaySupper and our theme is Preserving the Harvest.  I can't wait to share all of these amazing recipes using different types of preserving including canning, freezing, dehydrating, and others!  I first started canning two years ago and I can honestly say I'm addicted!  Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!

  
      I probably still wouldn't have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.

      I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year.  While it was good, I was looking for something a little different.  I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.

     This jam was fairly easy to make and the "pop, pop, pop" of the lids was music to my ears!  I had a little bit more then would fill 8 jars so I kept it in the refrigerator and ate it on a piece of toast.  Delicious!  Really sweet, just a little bit tart, and such a pretty color.  I can't wait to fill some thumbprint cookies with this beautiful jam.

Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
2 c. strawberries, hulled and diced
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar

1.  Prepare a boiling water canner, 8 or 9 half pint jars, and lids.

2.  In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice.  Whisk in the pectin until dissolved.  Bring the berries to a boil over high heat, stirring frequently.  

3.   Add all of the sugar at once and return to a rolling boil, stirring constantly.  Boil hard for 1 minute then remove from heat.  Skim off form if needed.

4.  Ladle the hot am into hot jars leaving 1/4 inch of headspace.  Remove the air bubbles, adjust headspace, and wipe rim clean.  Center a lid on top of the jar and tighten the screw band to fingertip tight.

5.  Place the jars in the canner and make sure they are completed covered by the water and that it is boiling.  Cover and process for 10 minutes.

6.  Remove from heat and remove lid.  Allow to sit for 5 minutes.

7.  Remove the jars from the canner and cool for 24 hours.  Check the seals and store for up to 1 year.

Makes 9 half pints.




Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
     It's canning season!  WOOHOO!  I love canning in the summer with all of the fresh fruits and vegetables.  Usually I'm able to get started in early June but because I worked until mid-June and with all the other craziness going on I didn't get around to canning until this past week.

    Also, this week I'm hosting #SundaySupper and our theme is Preserving the Harvest.  I can't wait to share all of these amazing recipes using different types of preserving including canning, freezing, dehydrating, and others!  I first started canning two years ago and I can honestly say I'm addicted!  Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!

  
      I probably still wouldn't have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.

      I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year.  While it was good, I was looking for something a little different.  I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.

     This jam was fairly easy to make and the "pop, pop, pop" of the lids was music to my ears!  I had a little bit more then would fill 8 jars so I kept it in the refrigerator and ate it on a piece of toast.  Delicious!  Really sweet, just a little bit tart, and such a pretty color.  I can't wait to fill some thumbprint cookies with this beautiful jam.

Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
2 c. strawberries, hulled and diced
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar

1.  Prepare a boiling water canner, 8 or 9 half pint jars, and lids.

2.  In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice.  Whisk in the pectin until dissolved.  Bring the berries to a boil over high heat, stirring frequently.  

3.   Add all of the sugar at once and return to a rolling boil, stirring constantly.  Boil hard for 1 minute then remove from heat.  Skim off form if needed.

4.  Ladle the hot am into hot jars leaving 1/4 inch of headspace.  Remove the air bubbles, adjust headspace, and wipe rim clean.  Center a lid on top of the jar and tighten the screw band to fingertip tight.

5.  Place the jars in the canner and make sure they are completed covered by the water and that it is boiling.  Cover and process for 10 minutes.

6.  Remove from heat and remove lid.  Allow to sit for 5 minutes.

7.  Remove the jars from the canner and cool for 24 hours.  Check the seals and store for up to 1 year.

Makes 9 half pints.




Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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Preserving the Harvest #SundaySupper preview

    In the summer there's nothing better then the fresh fruits and vegetables straight from the farm.  Unfortunately in Western Maryland, this doesn't last all year.  That's why I'm so glad I've gotten into canning as a form of preserving those summer sweet fruits and crispy vegetables.

    This week I am happy to be hosting a Preserve the Harvest #SundaySupper.  I've been hoping for this theme for months and now that it's finally here I'm honored to be the host of this fabulous event.  In addition to canning we'll be sharing recipes for preserving via dehydration, freezing, and any other method possible!


    I hope you'll join on us Sunday and take a look at how to preserve all of your favorite fruits, vegetables, and even meats.  Because I'm so excited for this event I also shared a canning round up earlier in the week with some amazing canned items from my favorite food bloggers!

    I am so excited to be sharing how to Preserve the Harvest with you.  Please be sure to join our chat Sunday at 7pm EST using the hash tag #SundaySupper.  Also make sure you go to the following blogs on Sunday to see how they preserved the foods of this summer season.


Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs
Super-Easy Strawberry Jam from The Weekend Gourmet

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious


Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

    In the summer there's nothing better then the fresh fruits and vegetables straight from the farm.  Unfortunately in Western Maryland, this doesn't last all year.  That's why I'm so glad I've gotten into canning as a form of preserving those summer sweet fruits and crispy vegetables.

    This week I am happy to be hosting a Preserve the Harvest #SundaySupper.  I've been hoping for this theme for months and now that it's finally here I'm honored to be the host of this fabulous event.  In addition to canning we'll be sharing recipes for preserving via dehydration, freezing, and any other method possible!


    I hope you'll join on us Sunday and take a look at how to preserve all of your favorite fruits, vegetables, and even meats.  Because I'm so excited for this event I also shared a canning round up earlier in the week with some amazing canned items from my favorite food bloggers!

    I am so excited to be sharing how to Preserve the Harvest with you.  Please be sure to join our chat Sunday at 7pm EST using the hash tag #SundaySupper.  Also make sure you go to the following blogs on Sunday to see how they preserved the foods of this summer season.


Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs
Super-Easy Strawberry Jam from The Weekend Gourmet

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious


Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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25 + Fruit and Vegetable Canning Recipes!

    I don't have to tell you how much I love canning.  I started 2 years ago with strawberry jam and since then I've canned all types of fruits and vegetables.  I love having my homemade canned goods to give as gifts at Christmas time and also to enjoy fresh fruits and vegetables in the dead of winter.


    I'm super excited to be hosting this week's #SundaySupper with a theme of Preserving the Harvest!  That means you'll have to come back on Sunday and see all the amazing recipes for preserving the harvest of summer.  But since I don't want you to have to wait until Sunday to have all of the recipes, I want to share some of my personal favorite canned items as well as some of my favorite food bloggers favorites.

Canning Fruits
Peach Honey Jam from Chocolate Moosey

Freezing Strawberries Three Ways from Neighbor Food

Blueberry Jalapeno Jam from Blueberries and Blessings

Cherry Amaretto Jam from Hezzi-D's Books and Cooks

Mango Chutney from Vintage Kitchen

Watermelon Jelly from Daily Dish Recipes

Pear Butter from Hezzi-D's Books and Cooks

Oven Strawberry Jam from Life After Laundry

Vanilla Spiced Peach Jam from Frugal Foodie Mama

Apple Butter from Hezzi-D's Books and Cooks

Preserved Meyer Lemons from Shockingly Delicious

Balsamic Strawberry Jam from Call Me PMC


Blood Orange Marmalade from Daily Dish Recipes

Purely Apple-Applesauce from Life After Laundry

Blueberry Lime Jam from Hezzi-D's Books and Cooks


Peaches in Vanilla Bean Syrup from Vintage Kitchen

Blood Orange Curd from Chocolate Moosey


Canning Vegetables

Zesty Salsa from Hezzi-D's Books and Cooks

Sweet Zucchini Refrigerator Pickles from Shockingly Delicious

Italian Tomato Sauce from A Family Feast



Chipotle Salsa from Frugal Foodie Mom


Tomato Basil Jam from Blueberries and Blessings

Home Canned Cream of Mushroom Soup from Frugal Antics of a Harried Homemaker

Roasted Red Pepper Spread from Hezzi-D's Books and Cooks

Homemade Pizza Sauce from Chocolate, Chocolate, and More


Other Canning Ideas:

Chocolate Almond Butter or Homemade Nutella from Chocolate, Chocolate, and More



A Few Canning Tips from Frugal Foodie Mama

    I don't have to tell you how much I love canning.  I started 2 years ago with strawberry jam and since then I've canned all types of fruits and vegetables.  I love having my homemade canned goods to give as gifts at Christmas time and also to enjoy fresh fruits and vegetables in the dead of winter.


    I'm super excited to be hosting this week's #SundaySupper with a theme of Preserving the Harvest!  That means you'll have to come back on Sunday and see all the amazing recipes for preserving the harvest of summer.  But since I don't want you to have to wait until Sunday to have all of the recipes, I want to share some of my personal favorite canned items as well as some of my favorite food bloggers favorites.

Canning Fruits
Peach Honey Jam from Chocolate Moosey

Freezing Strawberries Three Ways from Neighbor Food

Blueberry Jalapeno Jam from Blueberries and Blessings

Cherry Amaretto Jam from Hezzi-D's Books and Cooks

Mango Chutney from Vintage Kitchen

Watermelon Jelly from Daily Dish Recipes

Pear Butter from Hezzi-D's Books and Cooks

Oven Strawberry Jam from Life After Laundry

Vanilla Spiced Peach Jam from Frugal Foodie Mama

Apple Butter from Hezzi-D's Books and Cooks

Preserved Meyer Lemons from Shockingly Delicious

Balsamic Strawberry Jam from Call Me PMC


Blood Orange Marmalade from Daily Dish Recipes

Purely Apple-Applesauce from Life After Laundry

Blueberry Lime Jam from Hezzi-D's Books and Cooks


Peaches in Vanilla Bean Syrup from Vintage Kitchen

Blood Orange Curd from Chocolate Moosey


Canning Vegetables

Zesty Salsa from Hezzi-D's Books and Cooks

Sweet Zucchini Refrigerator Pickles from Shockingly Delicious

Italian Tomato Sauce from A Family Feast



Chipotle Salsa from Frugal Foodie Mom


Tomato Basil Jam from Blueberries and Blessings

Home Canned Cream of Mushroom Soup from Frugal Antics of a Harried Homemaker

Roasted Red Pepper Spread from Hezzi-D's Books and Cooks

Homemade Pizza Sauce from Chocolate, Chocolate, and More


Other Canning Ideas:

Chocolate Almond Butter or Homemade Nutella from Chocolate, Chocolate, and More



A Few Canning Tips from Frugal Foodie Mama

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