Gifts From My Kitchen – Pickled Cherries

I was giving a ride to my 4 year old son and a couple of 11 year-olds to their zoo camp. The older kids and I were discussing jobs for teenagers. Zoo teacher’s assistant seemed liked a cool option.

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“Much better than working at a McDonalds,” I voiced my opinion.

“No, mommy!” said my son, laughing at me, like I said something very silly, “I love McDonalds!”

“Do you? Have you ever been to McDonalds?” I asked ready to have a serious talk with my husband…

“Of course, mommy,” and he started singing, “Old McDonald had a farm EE-I-EE-I-O!”2013_May_CherryFarm-18

 

We have taken the kids to a farm. A cherry orchard, to be exact. Here is what came out of it.

Pickled Cherries

From While Chasing Kids | Condiments and Sauces | American

This is a perfect gift from your kitchen, which would be an excellent addition to many savory hot dishes

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cal Calories 328kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 7mg

High carbs Total Carbohydrate 79g

Serving size 401g Calories from fat 5kcal Fiber 4g Protein 2g Sugar 72g
4 servings

Ingredients

  • 1.5 lbs fresh dark cherries
  • 3 stems fresh rosemary
  • 2 cup white wine vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbl allspice
  • 1 whole star anise
  • 2 fresh bay leaves

Directions

  1. 1.Sterilize the jars.
  2. 2.Wash the cherries and pat dry. Snip the stem ends leaving ¾ inch intact. Prick each cherry in several places with a toothpick. Fill the jars with cherries.
  3. 3.Divide rosemary between the jars.
  4. 4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
  5. 5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks

For free canning labels and gift notes go here.

Special tools:

2013_May_CherryFarm-13

Gifts From My Kitchen – Smoky Ketchup

I bake about 4-5 loafs of bread every week. You are probably thinking, “How does she still fit in those jeans?”  Well, she doesn’t!

The truth of the matter is – my family barely finishes one loaf.  The rest goes to our friends and neighbors. I love offering gifts from my kitchen.

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Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife.  They own a smoker, which is responsible for the exceptional flavor of our ketchup.

 

/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/

Smoky Ketchup

From While Chasing Kids | Condiments and Sauces | American

Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles

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Low cal Calories 42kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 419mg

carbs Total Carbohydrate 11g

Serving size 64g Calories from fat 0kcal Fiber 1g Protein 0g Sugar 9g
16 servings

Ingredients

  • 1 medium yellow onion, smoked
  • 2 x 14.5 oz cans of diced tomatoes
  • 1 tbs capers, drained
  • 5 cloves garlic, peeled
  • 1/2 cup firmly packed light brown sugar
  • Juice of 1 orange, strained
  • Juice of 1/2 grapefruit, strained
  • Juice of 1/2 lemon, strained
  • 1/4 cup cider vinegar
  • 2 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground paprika

Directions

  1. Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
  2. Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
  3. Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
  4. In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
  5. Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.

Tips

  • Could be refrigerated for up to 2 months.

For free canning labels and gift notes go here.

Special tools:

Spicy Canned Beans

I met with an old friend for a drink.  She has a beautiful 5-year old daughter whose head is full of most peculiar notions.  Here is one of the conversations she recently had with her mommy:

Mommy. “Promise you’ll never tell me you are too old for kisses or cuddles.”

Child. “What are you talking about mom, don’t be silly, of course I’ll never be too old. You and dad are old and you give each other kisses and cuddles all the time.”

So cute!  The cutest thing I heard from my 3-year old was “Oh, MAN!” after a potty training accident…

Well, my kid is not much of a talker.  He is also not much of an eater.  He wouldn’t try these canned beans, but oh, they are so worth a try!

Print this recipe

SPICY CANNED BEANS

INGREDIENTS:

  • 2 cups water
  • 2 cups apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons sugar
  • 8 cloves garlic
  • 1 tbs mustard seeds
  • 3 jalapeno peppers, sliced
  • assorted peppers, sliced
  • 4 small dried hot red chiles
  • 1 1/2 pounds green beans, trimmed

DIRECTIONS:

I use this canning kit – it’s cheap and easy to use.

Sterilize the jars: Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.

Sterilize the lids: boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.

Prepare for canning: bring to boil a large pot of water.  There should be enough water to completely submerge the jars and have about an inch of water on top of them.

Make the marinade: Bring the water, vinegar, salt, and sugar to boil.

Preserve: Distribute the remaining ingredients between the jars. Pour the vinegar mixture over them, leaving about 1/4 inch of space between the top and the marinade.  Secure the lid.

Using the jar lifter, carefully place the lidded jars in the large pot of boiling water, make sure they are completely submerged.  Boil for about 10 minutes.

Remove the hot jars using the jar lifter, and place them on a towel.  Let cool completely before labeling.  Make sure the lid tops are not popping in the center.

These will take 6 or so weeks to process, but the wait is worth it – they are a perfect addition to a salad, pizza, or anything else you like to spice up.

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