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.
These aren’t the prettiest Tomatoes we have ever raised, but with all of the rain we’ve had, I’m happy just to get them!
Jan’s Salsa (Medium Heat)
(For HOT salsa add 1 or 2 Habanero peppers)
6 – cups chopped onions ( about 3 large onions)
2/3- cups minced garlic (if you use fresh garlic it’s about 18 cloves chopped)
5-6 jalapeno peppers chopped ( use 8- 10 if they are small peppers 1 to 1 1/2 inches long)
( I leave the seeds & veins in, it gives them more heat)
6 chili peppers chopped ( or 2 tspns. Chili powder not chili seasoning)
1 large or 2 small seeded & chopped bell pepper
2 table spoons paprika
2 table spoons salt
2 table spoons garlic powder
2 teaspoons cilantro
1 table spoon white vinegar ( make sure it is not malt vinegar)
1 gallon peeled & chopped tomatoes
In large sauce pan on medium to low heat cook and stir garlic, onions, peppers, vinegar, & spices until onions turn clear. Then add tomatoes, turning up heat & stirring constantly, bringing it all to a boil. Cook at a rolling boil ( stirring continually) for about 20 min. to desired thickness.
(If you would rather have smooth salsa, put onions, garlic, & peppers in blender & blend to liquefy before cooking. Do the same to the tomatoes, before pouring them into sauce pan)
This should make 5 – 6 quarts, process in boiling water bath for 35 min.
Please note: if you live in a higher altitude you must refer to a canning chart for processing times. They will be different than the times I use here in Oklahoma.
Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!
We are already getting Sweet potatoes from our garden and we love them just about anyway I fix them!
Grilled Sweet Potatoes
4 Large Sweet Potatoes (washed)
3 Tablespoons melted Butter (or butter substitute)
2 Tablespoons Pure Brown Sugar
Optional, 1Teaspoon Cinnamon
Bake potatoes in Microwave just until soft.
Heat grill to 375- 400*.
Oil grates generously.
Slice potatoes completely in half then slice again through the center of the potato, but not through the skin.
In small bowl mix melted butter, brown sugar and cinnamon. ( If you use the cinnamon)
Place potatoes cut side down on grate and close lid for about 35-40 seconds directly over flame. Let potatoes char slightly then turn potatoes over and brush with butter sugar mixture. Let skins char for another 45-50 seconds or if you like them very brown you can let them go longer. When done remove from grill and serve!
1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)
3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )
1/4 Cup Salted Butter ( or butter substitute)
3 Cups Freshly grated Sharp Cheddar Cheese
2 Large Eggs Beaten
1 Teaspoon additive Free Season Salt
2 Teaspoons Garlic Powder
Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)
2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)
Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!
Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.
2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)
1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)
1 Teaspoon Salt
Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!
Green Onion Potato Cakes
1 peeled and mashed Avocado
3 small baked Potatoes (About 3 cups chopped with peeling on)
2 Eggs beaten
2-3 chopped Green Onions ( about 1 cup)
2 Tablespoons Gluten Free All-Purpose Flour
1/2 Teaspoon Additive Free Garlic Powder
1 Teaspoon MSG Free Seasoning Salt
Optional 1/2 Cup freshly Grated Cheddar Cheese
Preheat oven to 375*F.
In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.
You can also fry these if you prefer