Our Quarantine Menu Spring 2020

We have been so busy through this uncertain time. Our work here on the farm doesn’t stop or slow down though. But I wanted to post our menu for the last 30 days. If you are interested in some of the recipes, please comment. I would love to share them with you. The star next to each meal denotes the number if times we had that meal. I’ve either made it twice or we had leftovers.
Below is a photo of the Shrimp Scampi meal.

1.Chilli & Corn dodgers ( fried corn cakes)**
2.Beef and bean burritos topped with lettuce , tomatoes, and sour cream*
3.Pork Chops, Fried Potatoes, Onions &Eggs***
4.Stew and Corn bread**
5.Pizza*
6.Hamburger Helper and salad**
7.Wild Onions &Eggs, fried Fish, & Fried Mushrooms*
8.Tacos & Queso dip*
9.Ham, Sweet Potatoes, Salad*
10. Pork Roast, Carrots, & Potatoes**
11. Brown Beans & Wild Onions, Corn bread*
12. Barbeque pork sandwiches*
13. Crustless Quiche**
14. Ground Pork stir fry with broccoli and peppers and rice or quinoa*
15. Shrimp scampi with broccoli salad and baked potato*
16. Hamburger gravy & biscuits*
17. Philly cheese steak open face sandwiches*
18.Chicken Fried Duck Breast, French fries, Gravy, Biscuits, and Broccoli Salad*
19. Sausage & Three Cheese Ravioli casserole*
20. Deluxe Nachos*
21. Chicken with cream of chicken noodles and wild Onions and eggs*
22. Air fryer, Hamburger Hashbrown casserole*MVIMG_20200408_192811

Spring Time Gluten Free Meal

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Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.

Wild Onions and Eggs

1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt

Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!

Low Carb Peanut Butter Banana Brownies

Peanut Butter Banana Brownies

We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting.  So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!

Peanut butter Banana Low Carb Brownies

1/2 Cup Crunchy Natural Peanut Butter

2 Ripe Bananas

3 Large Eggs ( I use Duck Eggs)

1/2 Cup Local Honey ( I use Clover Sourced Honey)

1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)

1/4 Cup ground Chia Seeds

2 Cups Gluten Free Almond Flour

1 Teaspoon Baking Powder

Preheat oven to 350*

In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!

Optional: You can also add GF Chocolate Chips

Note: these are not overly sweet, I like to heat them up and have them for breakfast.

Air Fryer Roasted Carrots

AirFryerRoasted Carrots

Air Fryer Roasted Carrots

1 Pound whole Carrots

2 Tablespoons Light Olive Oil

2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)

2 Teaspoons Garlic Powder

1 Teaspoon Dried Oregano

1/2 Teaspoon Salt

4 Tablespoons Butter

Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over,  dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!

Ginger,Garlic, Pepper Chicken Skillet

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Need to kick up your Immune system? Try this recipe.

Ginger, Garlic, Pepper Chicken Skillet

2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Enjoy!

Mini Caramel Pecan Pies

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Mini Caramel Pecan Pies

1 Package , Gluten Free Caramels

1 Cup Pecan halves

Ingredients for Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)

1/3 Cup Gluten Free Corn Starch

Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).

Heat oven to 350* F.

When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.

When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!

Christmas Give Away

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CHRISTMAS GIVE AWAY

Thanksgiving baking is happening at my house today, but wanted to get my annual Christmas give away going.
Ok here are the rules.

You must comment on my Facebook post https://m.facebook.com/story.php?story_fbid=2565647483656537&id=1671129923108302 at this link,

and then share one of my recipes to your page or in a group. Or multiple recipes as long as it is one of mine. But please comment on here or my recipe page so we can check out the shares.
I will draw a name from the shares I can confirm. If you share multiple recipes, your name will go in for each share.
The prize is one of my cookbooks and your choice of GF biscuits or Cookies.
Must be within the USA.

Updated: The recipe must be shared from my Facebook recipe page, link above or from this website.

Pork Fajitas

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Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Shepherd’s Pie

Shepherds Pie

Shepherd’s Pie

Left over Beef Stew

Left over Mashed Potatoes

Optional: Grated Cheddar Cheese

Preheat oven to 400*

Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!

Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes.  Remember to drain all of the liquids for the Shepherd’s Pie.

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

 

Chicken Taquitos

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Chicken Taquitos

Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains. 

2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)

Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.

If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!

Easy Cheese Dip Recipe:

 1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)

1-   10oz. Can of Original Rotel Diced Tomatoes and Peppers

Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!

Fried Sweet Potatoes

Fried Sweet Potatoes

Fried Sweet Potatoes

4-5 Large Sweet Potatoes

2 Tablespoons Light Olive Oil

2 Tablespoons Butter or Butter Substitute

3 Tablespoons Brown Sugar

Wash peel and slice sweet potatoes into 1/8- 1/4 inch thick slices ( thin slices cook faster). In medium size skillet ( 8-10 inch), heat oil on high until hot, add butter and potato slices. Spreading out evenly over skillet. Cover and cook for 3-4 minutes. Stir, flipping over potatoes so they will cook on both sides. Cover and let fry another 3-4 minutes. Take lid off and check potatoes with a fork, they should be fork tender. If you can insert the fork without resistance, then add brown sugar sprinkling evenly over potatoes and stir. Turn heat to medium and cook uncovered for another 2-3 minutes to brown potatoes. Stir flipping potatoes again to brown evenly. When done remove from heat and serve.

Quick Beef Stew

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Quick Beef Stew

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week)

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

In large stock pot crumble ground beef and chopped onion. Cook on medium high heat stirring and continuing to break apart meat until it is browned. Add all seasoning and continue to stir so that meat doesn’t stick. When all the pink is gone and meat is cooked through, start adding all of the vegetables with the liquid. Turn heat up and cover with lid until stew starts to boil and continue to stir occasionally. Then turn down to medium and let simmer for another 5 minutes. Turn heat off and serve warm. This goes great with the corn bread muffins or corn dodgers you made earlier this week.

Note: Remember to keep leftovers for Shepherd’s Pie. 

 

Fried Corn Bread Onion Rings

Onion Rings

Fried Corn Bread Onion Rings

1 Large Onion ( Yellow or White Sweet Onion)

1 Box Corn Bread Mix

1 Cup Oil for Frying

Take off the outside layer of onion skin, be sure to cut off root end and top. Slice onion into rings about 1/4  inch thick. Pour Box of Corn bread mix into medium size mixing bowl.  Add all of the onion slices to dry mix. Coat rings with dry mix and remove each ring to a dry plate. Then make corn bread batter according to box directions. Stir well until all lumps are removed. ( If batter is too stiff add a couple of Tablespoons of water) Dredge each onion ring in batter until coated, Shaking off excess back into bowl.

Heat oil on high heat in a small (6-8 inch skillet).

 When oil is hot start frying rings. Rings should only take 1 ½ – 2 minutes per side, or until golden brown. Remove to platter lined with paper towels. Salt to taste and serve. Enjoy!

Note: Using remaining batter, either make fried corn dodgers by dropping a Tablespoon of batter into hot oil. Or you can make corn muffins, using package directions.   

Mashed Potatoes

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Mashed Potatoes

I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold.  I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.

This recipe is in conjunction with my on going series of Meal Planning and Prep.

INGREDIENTS:

12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.

2 Teaspoons salt ( use 1 teaspoon in water before boiling)

½ Cup Salted Butter or butter substitute ( =1 stick butter)

Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)

Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender.  When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)

Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.

Note: Remember to keep any leftover mashed potatoes.  Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.

Simple Gluten Free Meatloaf

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Meatloaf

1 Lb. Lean Ground Beef

1/2 Lb. Gluten Free Pork Sausage ( I use J C Potter blue package)

3/4 Cup Gluten Free Oatmeal

1 Egg beaten

1 Teaspoon Salt

1 Teaspoon pure Garlic Powder ( not garlic salt)

1 Cup Gluten Free Ketchup

Preheat oven to 350*

In medium size mixing bowl mix ground beef, sausage, oatmeal and beaten egg, along with seasoning and 3/4 cup of ketchup. I use my hands to just get in there and squish it all together until well mixed. Then place mixture into a oiled 5×9 inch loaf pan, or a 9×9 casserole pan. ( I like to use a loaf pan so that I can slice it for sandwiches later) Shape meat mixture until smooth then top with remaining ketchup, spreading out evenly. Bake for 45- 50 minutes or until done. Cool and serve. Enjoy!

Meal Planning and Prep

Meal Planning and Prep

Lately I’ve seen so many posts saying that y’all have problems with meal planning. So thought I would share a few of my recipes and planning tips.

The key to sticking with a Gluten Free/Allergy Free diet is planning. As adults we are ultimately responsible for our own health and the health of our children. I know its not easy, but the benefits are well worth it! So lets get started!

I’m beginning with some very simple main meals. We will tackle the sides in a later post.  Here’s my menu. I have even been known to post a menu on the fridge,  just to get some input from my family. It’s really nice to get them involved and let them choose what they want to eat.   

MENU:

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PicsArt_10-19-09.50.09PicsArt_10-19-03.09.31 Shepherd’s Pie

Tip #1: Make sure to clean out you fridge before you go shopping.

Tip #2 Always check your pantry, Fridge and Spice cabinet before you go shopping.  You may already have items on your list.

For Grocery List and recipes, more tips and updates follow along on the Meal Planning page.

https://jansglutenfree.com/gluten-free-meal-planning-and-prep/

 

 

 

 

 

 

 

Melting Witches

melting-witches

I’m reposting this recipe because it is so fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

Banana Cream Breakfast Muffins

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Banana Cream Breakfast Muffins

Batter:

1/4 Cup Buttermilk

5 Eggs

1/2 Stick softened Butter (or ¼ cup GF oil)

3 Large Ripe Bananas

1/4 Cup ground Chia Seeds

1/2 Cup chopped Pecans (optional)

1  Cup Gluten Free All-Purpose Flour ( I used Better Batter)

1 Cup Gluten Free finely ground Almond Flour

1 Tablespoon GF Baking powder

1/2Teaspoon Baking Soda

1 Cup Brown Sugar or Pyure Stevia Sweetener ( I used the sweetener)

Filing:

1 Ripe Banana

8 oz. plane Cream Cheese

2 Tablespoons White granulated Sugar

 Preheat oven to 325*F.

In large mixing bowl mix together, buttermilk, eggs, butter, bananas and ground chia seeds. Using electric mixer on high, blend together until there are no lumps left from the bananas. Then add the flours, baking powder, baking soda, sugar and nuts (if you use them). Fold in flour mixture, then blend well with electric mixer until all ingredients are smooth. Don’t over mix. Let batter set while you make the filling.

In medium size bowl mash peeled banana and cream cheese together with fork or pastry creamer. Add sugar and stir until smooth. Fill a piping bag with cream cheese mixture. You don’t have to use a decorator tip, but if you do use a large one. Close the end and set aside, until you get the muffin cups filled.

Line a muffin pan with liners and fill each with batter (about ¼ cup each )  I like to use a triggered ice cream scoop to do this. Then insert the tip of the piping bag into the center of each muffin and squeeze filling into the batter. ( I insert the tip about ½ way down into the batter)  Pulling back and lifting the bag as the filling comes out of the top. I like to swirl it around a bit on top of batter also. Do the same to each muffin until they are all filled.   Bake for 25-30 minutes or until muffins are brown on top and firm to the touch. When done remove from oven and let cool. This will make about 12-15 cupcake size muffins.   Enjoy!

Note: You may have air holes form in the center of muffins as they cool. If that happens, just make more banana cream and fill each with the creamy filing!

 

Gluten Free Tips and Tricks Starter Guide

Gluten free Gluten Free Starter Guide and Tips

It is extremely important when first starting to eat Gluten Free (staying away from anything that contains Wheat, Barley or Rye)  and heal your body try to stay away from processed GF prepackaged foods. There are some good ones out there, but be aware, Some of them maybe GF ingredients but they could be processed on the same lines as gluten containing ingredients. Some of them just out and out lie and slap that GF label on the package just to make money. It is illegal and several of them have been caught, but another one pops up all the time. So until you find the products that you can trust at first it is just safer to eat as clean as possible to begin with.

Fresh fruits and vegetables, Non- processed meats, etc.

Always wash fruits and vegetables with a white vinegar and warm water mixture, then rinse well.

Plain Milk and Dairy is Gluten Free, ( although some do have reactions to them, it may just take time to figure out what you react to.)

Be aware of Ice creams not all Ice cream is GF. You have to read labels.

Eggs are Gluten Free, ( I know some of this seems like a no brainer, but I have had people ask me these questions, and some people do react to eggs, my Mom is one of them, but it’s not because there is gluten in the eggs. We use Duck eggs and have no problems with them.)

 Always, Always!!! READ LABELS!!! I don’t care if you’ve purchased that same brand or product before and it was GF. Food companies change ingredients all the time! I have found this out the hard way.

Be very aware of Cross Contamination! If you use the same pans, bowls, and cooking utensils to cook gluten foods then use them to cook GF foods. You WILL cross contaminate yourself. Stainless steel is great, because it can be washed in the dishwasher and clean it thoroughly. Plastic, rubber, and wooden bowls can have scratches or cuts in them which will hold on to gluten.

Toasters are a big source of Cross Contamination! If your household is not going totally GF, then you need to have a separate toaster only for GF foods.

Hand towels, hot pad holders, anything with a soft or porous surface will hold gluten. I usually use paper towels to dry my hands. Just in case someone comes in with Gluten on their hands and doesn’t get it all off, then wipes it on the towel.

Also be aware of Soaps, Shampoos, Toothpaste, Shaving lotions, etc. Some of them do contain gluten.  

Oh and this is something that you just don’t think about until it happens to you. Someone else driving your car and eating gluten then getting it on your steering wheel.  People just don’t think about it. So I’m constantly cleaning my steering wheel, since we have teenage drivers around now.

Be aware of Spices, some of them are the real deal and only contain the spice that’s in the jar. Some of them are not, they add fillers. There are some brands that are pure spices.

Be aware of cellulose. Not all cellulose is GF. Some of it is made from Wheat and Barley Straw which does contain gluten.     

Jan’s Dill Pickles

Dill Pickles

My Cucumbers are done for the summer, but my pantry is almost full so we are happy!

Jan’s Dill Pickles

45- 50 Cucumbers ( I like Straight 8, for pickling, about 4-5 inches long)

Soak Cucumbers in an Ice water Bath for 30- 40 minutes before packing into jars.   (I use an Ice Chest to do this)

12 Cups Well water ( or non- chlorinated water)

6  1/2 Cups White 5% Vinegar

1 – 6.5oz. Package Kosher Dill Pickle Spice Mix (Make sure it is Kosher, and does not have any gluten ingredients. I use Mrs. Wages or Ball)

3 Teaspoons Alum

1/2  Cup Canning Salt

1 Tablespoon Minced Garlic

3 Teaspoons Dry Dill Weed

Before packing sterilized jars, Then add 2 small Cloves of Garlic to each jar ( I like to use wild garlic)

And 1 Flower stem of fresh Dill Seed ( just as it is going dry) to each jar.

Bring all ingredients ( except the garlic cloves and Dill Seed) to a boil. Pack cucumbers into sterilized wide mouth quart Jars and pour boiling brine over cumbers. With in 1/2 inch to the top of jars. Cover each jar with a sterilized cap and ring. ( be sure to add the garlic cloves and dill seed before sealing) Place filled jars into boiling water canner and process for 10 minutes in boiling water bath.     ( this is per my canning book) This should make 10 – 12 Quarts, depending on how tightly you pack the jars.

When processing time is up, remove from water and let each jar cool and seal. If a jar doesn’t seal, be sure and refrigerate that jar. Before I open a jar of pickles, I like to refrigerate it for about an hour to make sure the pickles get crisp.