Blender Salsa
2018-09-10 13:01:21
Yields 4
Fresh, homemade salsa is a great staple to have on hand reminiscent of summer. This blender version is easy to prep, cooking time is short and it tastes incredible. For something new, try it on scrambled eggs.
Ingredients
- 4 pounds Roma tomatoes, cored and peeled
- 1 cup minced yellow onion
- 2 jalapeno peppers, seeds removed, chopped
- 2 garlic cloves, roughly chopped
- 2 serrano chilies, chopped
- 1 green pepper, chopped
- 4 tbsp bottled lime juice
- 4 tsp salt
- Zest 1 lime
Instructions
- Prepare a boiling water bath and sterilize jars, keeping them in the canning pot until ready to use.
- Place all ingredients in a blender or food processor and blend in short bursts until the ingredients are well incorporated. Don’t overprocess to a puree.
- Pour the salsa into a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer for 5 minutes.
- Funnel hot mixture into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe jar rims. Cover with lid. Screw on ring band until resistance is met; increase to fingertip tight.
- Place in boiling water canner for 15 minutes (adjusted for Calgary altitude).
- Remove jars from canner and let cool on cooling rack.
Notes
- Adjust heat of salsa to your liking and try a variety of hot peppers. Disposing of seeds from chilies creates milder taste.
Adapted from Preserving By The Pint
Adapted from Preserving By The Pint
https://www.poppyinnovations.ca/
Beet with Oranges and Pink Peppercorn Preserve
2018-08-24 15:16:27
Yields 12
A truly unique, delightful blend of flavours. Not to mention a nice break from pickled beets. These preserves are so versatile, we have tried them with goat cheese and crackers, on top of oatmeal and an accompaniment to steak.
Ingredients
- 5 lbs beets
- 8 cups sugar
- 2/3 cup fresh lemon juice
- Zest of 2 medium oranges
- 1/2 cup fresh orange juice
- 2 Tbsp pink peppercorns, crushed
Instructions
- Boil beets until tender, about 20 - 30 minutes. Cool slightly then peel and process in a food processor until finely minced.
- Combine all ingredients in a large pot and bring to a boil over high heat, stirring often. Be careful, this will splutter! Cook to set at 220 degrees F. Check set on a cold plate.
- Once it is set, you can let it cool and keep it in the fridge or if you would like to preserve these beets for long term storage, then follow the instructions for canning.
Canning Instructions
- Prepare a boiling water bath and sterilize your jars in the boiling water. Do not boil the lids.
- Ladle the hot mixture into hot sterilized jars, wipe rims, remove air bubbles by poking the product with a non-metal device such as a wooden spoon handle.
- Place lids on jars, tightening only until resistance is felt and process jars in the canner for 25 minutes (adjusted for Calgary Altitude).
Adapted from The Preservatory
Adapted from The Preservatory
https://www.poppyinnovations.ca/
Vanilla Rhubarb Earl Grey Jam
2018-08-20 22:00:42
Yields 8
Rhubarb is a popular favorite and readily available starting in June in the Calgary area.
Ingredients
- 8 cups chopped rhubarb
- 4 cups granulated sugar
- 1 cup double strength brewed Earl grey tea
- 1 pkg (85 ml 3 oz) liquid pectin
- 1 vanilla bean
- Juice of 1 lemon
- Pinch of salt
Instructions
- Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
- In a large, nonreactive pot, combine the rhubarb, sugar and tea and bring to a boil. Add the vanilla and seeds, lemon juice and salt to the pot and let the mixture bubble gently over medium-high heat for 15-20 minutes stirring regularly until the rhubarb has broken down.
- Add the packet of liquid pectin and increase the heat to high to bring the jam up to a rolling boil. Let the jam boil vigorously for 3 to 4 minutes, stirring frequently to prevent the bottom from burning.
- Remove the pot from the heat and ladle the jam into prepared jars. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
Adapted from Food in Jars
Adapted from Food in Jars
https://www.poppyinnovations.ca/
Peach Oolong Jelly
2018-07-24 15:03:42
Yields 5
This delicately flavoured jelly works with cheese and would also be fantastic smeared on a scone with a mug of milky tea.
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 5 bags Oolong Tea (floral is nice)
- 4 large peaches, sliced (no need to peel them)
- 2 T powdered pectin
Instructions
- Prepare five jars (125 ml). Bring a water bath to a boil.
- In large saucepan, bring sugar and water to a simmer until the sugar has dissolved. Add four tea bags to pot and let them simmer for 5 minutes.
- Remove the tea bags and add the peaches. Let simmer for approximately 10 minutes. Put a small spoonful on a plate that has been chilled in the freezer to taste. When the balance of peach and oolong taste good to you, strain the liquid through a fine mesh sieve. Press the fruit lightly to remove as much liquid as possible without pushing through the fruit pulp.
- Return the syrup to the pot and add pectin as well as the remaining tea bag. Bring to a rapid boil. When the jelly liquid reaches 220 degrees, it is done.
- Remove pot from heat, take out the tea bag and pour jelly into prepared jars leaving ¼ inch headspace. Wipe rims, cover with lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes.
- Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs; transfer jars to cooling rack; let cool undisturbed for 24 hours.
Notes
- We made this recipe in our Canning Classes in Calgary and our guests loved it. We tried it with the skins on and off the peaches. The skins make the jelly a beautiful blush colour so save yourself the step of peeling the peaches.
- To add new flavours, with different types of tea or herbs like mint to complement the flavour.
Adapted from Food in Jars
Adapted from Food in Jars
https://www.poppyinnovations.ca/
Green Apple Onion Chutney
2018-02-19 21:07:52
Yields 6
A tart and chewy treat thanks to green apples and dried apricots seasoned with ginger, cinnamon, and pickling spices. A festive, fun party appetizer to use for making Chutney and Cheese Puff Pastry Straws
Ingredients
- 6 Granny Smith apples (about 31⁄2 lb.), peeled, cored, and halved
- 11⁄2 cups apple cider vinegar
- 1 cup sugar
- 1⁄2 cup firmly packed light brown sugar
- 2 tsp. mustard seeds
- 2 tsp. dried crushed red pepper
- 1 tsp. grated fresh ginger
- 1⁄4 tsp. ground cinnamon
- 1⁄4 tsp. ground black pepper
- 1 tsp. butter or olive oil
- 2 cups thinly sliced red onions
- 1⁄4 cup water
- 1 cup chopped dried apricots
Instructions
- Cut each apple half vertically into 6 slices. Cut slices crosswise into 1⁄2-inch pieces. Place apple, vinegar, and next 7 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, stirring often, over medium-low heat 30 minutes or until apple is tender.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and water; cook, stirring often, 15 to 20 minutes or until shallots are caramel colored.
- Add red onions and apricots to apple mixture. Cook, stirring often, 15 to 20 minutes or until thickened.
- Ladle hot apple mixture into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
- Process jars 25 minutes (adjusted for Calgary altitude). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Notes
- To make Chutney & Cheese Pastry Straws, roll out thawed puff pastry sheet and spread with chutney. Sprinkle with cheese and cut into 1/2 inch strips. Twist each strip and place on baking sheet. Lightly brush with melted butter. Bake at 450 degrees for 15 minutes.
Adapted from The All New Ball Book of Canning and Preserving
Adapted from The All New Ball Book of Canning and Preserving
https://www.poppyinnovations.ca/
BBQ Pulled Pork for Pressure Canning
2017-12-22 16:22:00
Yields 3
Cook Time
1 hr 30 min
Total Time
3 hr
Ingredients
- 1 1⁄2 cups chopped onion (about 1 large)
- 1 1⁄2 cups ketchup
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup apple cider vinegar (5% acidity)
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. brown mustard
- 2 Tbsp. honey
- 3 garlic cloves, minced
- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt), cut into large chunks
Instructions
- Stir together all ingredients, except pork, in a 6-qt. stainless steel or enamel Dutch oven until blended. Add pork, turning to coat. Bring to a boil; reduce heat, and simmer 5 minutes.
- Ladle hot pork mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
- Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
- Process 1-pt. jars for 1 hour and 15 minutes or 1-qt. jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.
Notes
- Pressure canning is the only safe canning method for meats due to the low acidity.
https://www.poppyinnovations.ca/
Cranberry Mustard
2017-12-22 15:43:29
Yields 3
This cranberry mustard will add a kick to your meat dishes. Try it with our BBQ Pulled Pork recipe or slather it on turkey meatballs or ham. This recipe provides directions for hot water bath canning of the cranberry mustard. If you are not intending on storing the mustard, skip those steps and put your mustard straight in the fridge to use in the next few weeks.
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup yellow mustard seeds
- 1/2 cup water
- 1/2 Tbsp Worcestershire sauce
- 1-1/3 cups fresh or frozen cranberries
- 1/3 cup sugar
- 2 Tbs dry mustard
- 1-1/4 tsp ground allspice
Instructions
- Bring vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids in warm soapy water and set bands aside.
- Combine mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
- Bring cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- Ladle hot cranberry mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
https://www.poppyinnovations.ca/
Vanilla Chai Kefir
2017-12-12 00:46:14
Serves 1
So you made water kefir, now what? A second ferment with your kefir with warm, wintery chai tea and ground ginger and cinnamon for extra flavour will warm your soul to your toes this winter.
Ingredients
- 8 ounces Kefir
- 2 Tbsp loose chai tea
- 1 Tbsp agave nectar
- 1 tsp vanilla
- 1 tsp cinnamon + Sprinkle of cinnamon on top
- 2 tsp ground ginger
- 1/2 cup boiling water
Instructions
- Place tea in a small mug. Pour just enough water into the mug to cover the tea (there should be hardly any water in here). Cover the top of the mug with a plate to help the tea to steep. Let the tea sit for about 5 minutes.
- Pour the Kefir into your drinking glass.
- Add the agave nectar, vanilla, cinnamon, and ginger. Stir.
- After the tea is done steeping, take out the tea leaves and pour the contents of the mug into your kefir mixture.
- Stir to combine these ingredients.
- Decorate your cup with sprinkled cinnamon or a cinnamon stick, and enjoy!
Adapted from Cultures for Health
Adapted from Cultures for Health
https://www.poppyinnovations.ca/
Beet with Oranges & Pink Peppercorn
2017-10-26 22:27:29
Yields 12
Let's be honest there are only so much pickled beets a person can possibly eat. My friends and I were looking for ideas and came across this recipe in one of my all time fav canning books. This beet "jam" is too die for! We sampled it with cheese, with oatmeal and in a grilled cheese sandwich. Wow is all I can say.
Ingredients
- 5 lb beets
- 8 cups sugar
- 2/3 cup fresh lemon juice
- Zest of 2 medium oranges
- 1/2 cup fresh orange juice
- 2 Tbsp pink peppercorns, crushed
Instructions
- Boil Beets until tender, about 20 - 30 minutes. Cool slightly then peel and process in a food processor until finely minced.
- Combine all ingredients in a large pot and bring to a boil over high heat, stirring often. Be carful, this one is a splurter! Cook to set at 220 degrees F. Check set on a cold plate.
- Let sit 5 minutes then ladle into hot sterilized jars, wipe rims, place lids on jars and process 25 minutes (adjusted for Calgary Altitude).
https://www.poppyinnovations.ca/
Pumpkin Butter
2017-10-01 15:07:21
Yields 6
The Fall inspired recipe is perfect for freezing when pumpkins are in season and using later as a spread on muffins and scones or in desserts. Layered into Trifle, sandwiched between two cookies, or swirled into cheesecake or brownies, it is sure to be your new comfort food.
Ingredients
- 1 (3 lb.) pie pumpkin
- 1 cup apple cider or apple juice
- 1/2 cup maple syrup
- 1-1/2 cups light brown sugar
- 2 Tbsp lemon juice
- 1/2 vanilla bean
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
Instructions
- Preheat oven to 350°F.
- Quarter pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool.
- Scoop flesh from peel and puree in batches in a food processor. Transfer puree to a saucepot.
- Stir in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.
- Ladle hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.
https://www.poppyinnovations.ca/