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Down time

Posted by gardengalrn 5KS (My Page) on
Fri, Mar 1, 13 at 0:42

Some of us are experiencing a downtime on both gardening and canning. I am busily planning my garden and in the process am reviewing my canning recipes and searching here for some old favorites or something intriguing. I think we have run the gambit on "favorite" recipes but I actually get really curious about how people actually use the produce they can or put up. For example, I had been wanting for years to make Habanero Gold jelly. I finally did but wasn't too sure what to do with it, LOL. I used it mostly for a delicious glaze material for chicken. My adult son loved it that way so much that he took the last jar in my pantry home to experiment for himself.

I made some too-salty sauerkraut which I've eaten after rinsing but also used it as-is as a seasoning for pork roasts in the crock pot. The family isn't huge on sauerkraut anyway but they really liked it "cooked down" on the pork in the crock pot.

I made some red onions in vinegar which I thought I would really like. It was a little too astringent as-is, and I adore all things vinegary. I combined them with fresh onions sauted in butter to use as a condiment for some sliders I was making, a big hit.

A few years back I made Annie's pressure cooker salsa recipe and I would guess I probably over-cooked and over-processed it. The end result wasn't a salsa we enjoyed with say, chips. I instead used it as a welcome additive to a few soups and chili.

In my search tonight I saw that several people use Katie's Roasted Tomato Garlic soup recipe in things like marinara sauce for pasta, to compliment other soups and sauces.

Any favorite uses for the recipes we've seen here? Lori

Follow-Up Postings:

RE: Down time

I assume you have gone through the Leesa recipes threads, right? Many really excellent recipes in those threads.

One of our personal favorites is Scalloped Tomatoes made with our own canned stewed tomatoes (BBB recipe). A good side dish for any meats.

Annie's Salsa also makes good Velveeta Chili and Cheese Dip. it's just the classic Velveeta cheese dip with Rotel tomatoes only you sub a pint of your own chili and a pint of your own salsa.

Then there are all the great crock pot recipes that can be made with the meat of your choice plus salsa or stewed tomatoes or just tomato juice (especially Shirley's Veggie Juice Cocktail). Not to mention pot roast with canned potatoes and carrots.

Honestly the options for using your canned goods are only limited by your eating habits. Sometimes you have to expand your meal horizons to include new dishes. Some folks are more comfortable with that than others.


RE: Down time

I came across a "recipe" (more like a one pan method because I've made it with so many different veggies and even apples) with day old bread and chicken. I've made it with the pickled cauliflower I had. Before I came across that recipe, I was disappointed in the pickled cauliflower but the pickled cauliflower tossed with those bread pieces worked so well together that I am going to can more of it this year...enough to last through the winter.

Take some old bread, cube it, slice an onion/leek/shallots, maybe a minced garlic, throw in a rimmed baking sheet. Drizzle with olive oil & Italian seasoning, toss. Bake at 450 for 10 minutes. Take out of oven, add about 1/2 cup of chicken broth, add 2 pints pickled cauliflower with juice, add chicken pieces, drizzled with olive oil, rub into chicken, sprinkle with salt, pepper, Italian seasoning, bake through in 450 oven. Boom! Dinner is served!

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