I am getting in the canning mood. I have been experimenting with homemade sauces like Mayo, BBQ sauce and such. Do you have any you would like to share?
Also Hubby planted 30+ tomatoe plants so I need ideas for them too. I have a feeling between the green beans and the tomatoes I will be canning all summer.
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Amy, U will check my cookbooks to see what I can fins. Sounds like you are going to me busy. "CAN you dig it?"
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With so many tomatoes what about making a tomato chutney? It goes beautifully with grilled steaks.
Of course having tomato sauce handy is always good (I make mine plain but ohh so very good: tomatoes, basil, onions, garlic, a tad of salt and olive oil)
No tomato, IF you like spicy sauces here is one for you as long as you live somewhere where the sun is hot enough:
In a glass jar (such as from instant coffee), create layers of lemon quarters, dried hot chili peppers, coarse sea salt and so on. Make sure to add enough lemon juice so that there are no air bubbles. Cover it tightly with a cotton cloth and let it cook in the sun. Make sure to keep on adding lemon juice from time to time. If you have it in direct sun usually it will be ready in about 25 to 30 days. Bring it back in then close it with it's normal lid. Great to eat with grilled meats, or mix it with butter and garlic and use this paste to smear over your BBQ meats.-
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Sofia! This sounds like a great way for Amy and her kids to have some added fun this summer. What a fine example of hot fun in the summer time. I know you love grilling so I want you to share more of those recipes please.
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Does any one have any good honey mustard recipes. We harvested 5 gallons of honey today and my sone wants me to make him some.-
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I just saw the photo on FaceBook. It looks wonderful. I would google it and put in Emeril's name, too. He always can be counted on for excellent recipes. Martha Stewart, too.
www.emerils.com/recipe/6195/
shine.yahoo.com/search/recipes?p=honey+mustard+martha+stewart
Here are recipes on HHM
www.halfhourmeals.com/topic/honey+mustard/ -
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I sort of eybeball my own honey-mustard sauce for dipping... I use Dijon Mustard, whole grain mustard, and enough honey to get the consistency I want for dipping.
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Well I am not caning but I;m making my own sauce today for spaghetti. I will freeze a major portion for future use.
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I don't make sauce in large quantities to store usually but I make lots of pan sauces when I'm making things. I also make Hollandaise when I do certain fish dishes because Michael loves it on fish.
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I'm with Michael. Hollandise is light and fluffy and add so much. Arizona is really far away.
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Last night I decided to drink a beer. (I rarely drink) Then I saw the cherry pitter I had purchased Sunday,while on my sojourn to Butler's Orchard in the suburbs of Maryland. I tried it out and it works like a dream!
I thought beer, cherries, pasta, capers, snap peas, porcini mushrooms, and bacon! Well I got cooking and made up a new sauce for my pasta ... threw in a little beer at the end and presto!
skdd.wordpress.com/2011/06/14/theresas-pasta-surprise/
This is before I tossed it. It Tasted Wonderful!! Total time 23 minutes!
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Here are a couple (4) salsa recipes I've made:
thomastheaccidentalgourmet.blogspot.com/search/label/Salsa%20Recipe
I tried making a black currant sauce once (basic ingredients were currants, rosemary and some sort of acid, maybe lime), but made it too bitter. After adding some molasses and tomato sauce, I ended up with a pretty decent BBQ sauce that I used for venison.
The important thing about a BBQ sauce is sugar of some sort (brown being preferred), cayenne, salt and tomato sauce. Your choice of additional spices will follow what you're cooking, and whether you're going for a more memphis style of sauce (vinegary).-
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This is perfectly timed. I will try the current and rosemary. Do you think it could work with raisins, too? I have most ingredients so will experiment. Thanks.
I just visited your blog and you are such a serious griller that is was fun watching!! You have some pretty hot sauces. It's lovely Jenn and you like to work in the kitchen together. -
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Thanks, Theresa!
I'm not certain raisins would work in a BBQ sauce...maybe golden? But, hey, it can't hurt to try. -
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Theresa they use rasins in A1 sauce. I think if you use them sparlingly they would work in BBQ suace.
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days. -
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You guys are super.
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I'm looking for a quick easy way to make homemade applesauce,apple crisp and canning(have never done it.) My apple tree is loaded this year.Have to do something to save them.-
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Check out this discussion:
www.halfhourmeals.com/community/entry/storing-local-produce-for-winter
This member: www.halfhourmeals.com/user/chinagal9
Her Blog: www.atastythought.blogspot.com/
I'm certain Judy has lots of answers for you!
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Hi , I too have 20 tomato bushes . I boiled mine with onions , peppers , garlic , salt black pepper , Cool it . Spoon out the veggies in the blender . Then I put a big mixing bowl with a larger fine seeve under it . I push and swish the mix through while craping the bottom and wipeing the mix off the bottom of the seeve . I put the skins and seeds left from the bottom of the seeve in the trash or in the garden . I bag and freze the tomato mix in pint size bags . I use the mix in sauces . I use a small can of tomato paste to thichen it and add spices to it also .
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