Preserving

by

Dandelion “Honey”

picture1166

Everyone on my Christmas list is getting a jar this December… this recipe is that fabulous.  Before we get to the recipe, I should explain a few things.  First, I am a big believer in letting my lawn grow au naturel.  Rain from the sky and an occasional mow pretty much sum up my approach to lawn care, to the chagrin of a few of my neighbors.  This means, of course, that I am blessed with a brilliant display of yellow dandelions this time a year.  Weeds, did you say?  No Way!

Dandelions were imported into the US hundreds of years ago as a nutritious food source.  Dandelions are wildly good for you, rivaling carrots and spinach in their Vitamin A, Vitamin B12, Vitamin C, Calcium, Iron, and Phosphorus.  The entire plant is edible, but today we are focusing on the pretty yellow flower heads.  A quick web search will reveal how dandelion flowers are valued for their antioxidants, their diuretic and antibacterial properties, and their use by herbalists in treating everything from headaches and depression to stomach and menstrual cramps.  Dandelions aren’t weeds… they’re nature’s own grocery store and pharmacy!

Today we are making dandelion “honey.”  The taste is spot-on identical to wild honey, without the hefty price tag.  At about 50 cents a pint (for the sugar and pectin), this “honey” is a real bargain.  It’s vegan, has practically the same glycemic index as honey, and contains pollen (which is where many of the purported health benefits of bee honey originate).  Make sure you pick dandelions from an unsprayed location!  Allow yourself about an hour in the sunshine to harvest enough flower heads for this recipe.

picture1152Ingredients (makes 9 half-pint jars)

8 cups dandelion flower heads (cut just above the base of the flower head, to get all of the yellow and almost none of the green)

8 cups boiling water

6 cups white sugar

Juice from 1/2 large lemon OR Juice from 1 whole, large orange

4 tablespoons pectin powder

picture1154Directions

Step 1) Cover dandelion flower heads with boiling water.  Cover and set aside for at least three hours or overnight.

Step 2) Carefully pour the mixture through a fine mesh sieve, saving the “tea” and discarding the flower petals.

Step 3) Bring 6 cups of dandelion tea to a boil in a large pot (if you have more than 6 cups of tea, you can freeze the excess).

Step 4) Stir pectin into sugar (the pectin will dissolve more readily this way).  Add pectin/sugar mixture all at once to pot of boiling tea.  Add lemon juice or orange juice as well.

picture1155Step 5) Stir thoroughly until sugar is completely dissolved.

Step 6) Bring mixture to a full rolling boil.  Boil for 3 minutes with stirring, then turn off heat.

Step 7) Follow canning instructions to preserve your dandelion “honey.”  Leave 1/2 inch headspace, and process jars in boiling water bath for 10 minutes.

Enjoy!

by

Cherry Rhubarb Jam

J1Elevate your PB&J with the lush combination of sweet cherries and tangy rhubarb in this easy-to-make jam. While this recipe is perfectly suitable for canning, you could store it in the freezer just as well. Of course, that assumes you’ll have any left after a few days… Let’s get started!  Continue reading →

by

Sangria Plums

P1This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass.  😉  These little jars make lovely gifts. Let’s get started!

Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks. Continue reading →

by

Herb Compound Butter

WIN_20160507_194649‘Tis the season for fresh herbs! Enjoy this vintage post, which offers a terrific and tasty way to preserve your summer herbs for year-round flavor!

WIN_20160502_141040

Step 1: Combine 1/2 cup real butter with 1/2 cup loosely packed fresh herbs. Blend until evenly combined.

Fragrant, beautiful, and delicious, fresh herbs are bountiful in early summer. It’s easy to take Continue reading →

by

Vintage Post: Dandelion Honey

dandelionThis is a vintage post, but seasonally appropriate and lots of fun. Don’t spray toxins on your lawn… let those dandelions grow au naturel! The beautiful golden color and early summer fragrance of dandelions attracts bees, providing life sustaining nectar this time of year. Bees are HUNGRY in May and June, and if we want them around to pollinate our fruit orchards and vegetable gardens later in the season, we had better provide them with something to eat right now.

You can benefit from dandelions even more directly by making dandelion honey. Give this recipe a try – it’s delicious, and a great conversation starter!

by

Summer Squash Fritters

squash1Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading →

by

Ivan’s Easy Mango Jam

mango jamIvan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!

Ingredients (Makes about 2 cups of jam) Continue reading →

by

Freshly Canned Pineapple

pineappleIn my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?

$1.29

I can’t make this stuff up.

Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading →

by

Hot Pepper Relish

WIN_20160824_115624Whether you favor hot dogs, bratwurst, or a classic American cheeseburger on the backyard grill, this Hot Pepper Relish is the perfect accompaniment. It has just enough ZING! to catch your attention, and is chock full of garden fresh flavor. To save time, you could prepare half the recipe below and simply store it in the refrigerator instead of canning. I’ve included canning directions as well, because Hot Pepper Relish makes a lovely and simple gift!

WIN_20160823_190908Ingredients (Makes 8 half-pint jars)

4 large green bell peppers, seeded and diced (about 4 cups)

5 large hot Hungarian peppers, seeded and diced (about 2 cups) Continue reading →

by

Great-Grandma’s Corn Relish

WIN_20160822_171609

My Grandpa Fred grew up enjoying this corn relish on the family dinner table. He remembers it fondly. I found his mother’s corn relish recipe in a treasure box of family recipes and, since my Grandpa is just about the coolest guy around, I’m happy to make a batch just for him whenever fresh sweet corn is available. I love you, Grandpa!

*Note: I’ve scaled this recipe down to a manageable size, as Great Grandma made a LOT of corn relish at once! Original quantities (which I occasionally prepare) are 3 times the quantities listed below.

Ingredients (Makes 8 pints)

8 ears of fresh sweet corn

2 onions

1 green bell pepper

1 red bell pepper

1 cup sugar

1 1/3 cup vinegar

2/3 cup water

1 tablespoon salt

1/3 teaspoon mustard seed

1/3 teaspoon celery seed

Directions

Step 1) Working carefully, use a sharp knife to slice the kernels from each ear of corn.

Step 2) Dice the onions and bell peppers.

Step 3) Combine all ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 30 minutes. Done!

Step 4) Corn Relish may be stored in the refrigerator for two weeks, or may be canned in sterilized jars, leaving 1/2 inch of headspace. If canning, process jars in a boiling water bath for 15 minutes. Canned Corn Relish will remain fresh for up to one year.

 

 

by

Garlic Rosemary Refrigerator Pickles

WIN_20160725_161733

If you’ve never made pickles, what are you waiting for? If you can slice cucumbers into bite size pieces and boil water, you have all of the skills you need to make scrumptious homemade pickles! You don’t even need to fuss with canning jars – just place your pickles in any resealable container in the refrigerator, and wait a week. Voila! Delicious.

This recipe uses garlic and rosemary instead of dill, for a flavor that’s refreshingly different from store-bought pickles. Let me know what you think!

WIN_20160725_160826Ingredients (Makes 2 quarts)

8 cups of bite size cucumber chunks Continue reading →

by

Easy Pickled Beets

WIN_20160725_160814

Easy Pickled Beets are great in salads!

I adore homemade pickled beets. Much more crisp and flavorful than store-bought beets in tin cans (ugh), these Easy Pickled Beets are delicious right out of the jar. Better yet, try them on a green salad with a bit of Chevre cheese… yum!

While this recipe is suitable for water bath canning, you don’t actually need to “can” anything. If you wish, you can prepare this recipe and simply store your beets in a container in the fridge. Also, if you don’t want quite as many pickled beets as the recipe below provides, simply cut the recipe in half. Remember, Continue reading →

by

Zucchini “Apples”

WIN_20160724_144840 - Copy

Zucchini “Apples”

The zucchini plants in my garden have gone completely bonkers. The first few zucchini were fun… we enjoyed Cheesy Zucchini Roses for dinner, and filled the freezer with Chocolate Zucchini Bread… but the zucchini just keep growing! Here’s another delicious way to make good use of this abundant garden vegetable. Zucchini “Apples” can be frozen or canned, and make a delicious “Apple” crisp (see below). And yes, they taste just like apples.

WIN_20160724_112321

Ingredients (Makes 6 quarts)

6 large zucchini

2 cups lemon juice

2 cups sugar

2 cups water

1 teaspoon Chinese five spice powder

1 tablespoon cinnamon

 

WIN_20160724_120821

Directions

Step 1) Peel zucchini and remove 1/2 inch from each end. Slice peeled zucchini in half lengthwise and scoop out all of the seeds. The pulpy middle, which contains seeds, is a brighter white color than the outer flesh – scrape out all of the pulp with a spoon and add this to your compost pile. Slice the zucchini flesh into bite size pieces, approximately 1 inch long and 1/3 inch thick. You should have about 24 cups of zucchini pieces.

Step 2) Combine zucchini pieces and all remaining ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat and allow zucchini to simmer until slightly softened, about 5 minutes. Proceed with any of the following options:

Option 1) To freeze your zucchini apples, allow the zucchini to cool slightly. Then, ladle the zucchini apples into quart size freezer bags. Squeeze out the air, seal tightly, and freeze. You’ll end up with 6 to 8 freezer bags of zucchini apples.

WIN_20160724_120815Option 2) To can your zucchini apples, ladle them hot into sterilized canning jars. Leave 1/2 inch of head space. Seal with lids and bands, and process in a boiling water bath for 15 minutes.

 

Option 3) To make zucchini apple crisp, place 8 cups of zucchini apples from Step 2 in a medium size pot. In a small bowl or cup, whisk together 1/2 cup of water and 1 tablespoon of corn starch. Drizzle this mixture over the zucchini apples, and bring the pot to a boil. Boil for 1 minute or until liquid is thickened. Transfer mixture to a greased 2 quart baking dish.

In a medium size bowl, combine 1 cup oats, 1 cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons butter. Use two forks or a pastry cutter to combine ingredients until the mixture resembles large crumbs. Spread this mixture over the zucchini apples and bake in a preheated 350 degree oven for 1 hour. Delicious!

 

by

Canning Jar Cookies

WIN_20160605_110356

Watching my garden grow is making me anxious for canning season to begin! Alas, unless I want to preserve kohlrabi in jars (not very motivated by that idea), I’m going to have to wait for additional vegetables to appear.

Here’s a whimsical idea – canning jar cookies! I found this adorable canning jar cookie cutter and made a batch of “pickle relish” cookies, shown above.

Ann Clark Mason Jar Cookie Cutter – 4.5 Inches – Tin Plated Steel

For Canning Jar Cookies, I started by mixing up a batch of the same dough I used to make cute little snowflake cookies last December. It’s a satisfying sugar cookie dough that rolls well and holds its shape – perfect for these canning jars! I rolled the dough about 1/3 inch thick, and baked these cookies for about 14 minutes.

WIN_20160605_104951Next, I diced up a few green gumdrops to make “pickle relish.” I used a pastry brush to coat each baked cookie with a light icing made from 1 cup of confectioner’s sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. I sprinkled diced gumdrops on each “jar” and finished with a few gold dragees near the top for the lids. I would have used silver dragees, but I didn’t have any in my pantry.

Aren’t these canning jar cookies cute? They would make a tasty gift, I think!

by

Herb Compound Butter

WIN_20160507_194649‘Tis the season for fresh herbs!

WIN_20160502_141040

Step 1: Combine 1/2 cup real butter with 1/2 cup loosely packed fresh herbs. Blend until evenly combined.

Fragrant, beautiful, and delicious, fresh herbs are bountiful in early summer. It’s easy to take big bunches of basil, long sprigs of rosemary, and cheerful sprigs of parsley, mint, oregano, and thyme for granted this time of year. (I forgot cilantro, tarragon, lavender… you get the idea!)

WIN_20160502_141706

Step 2: Transfer butter mixture to the center of a large piece of waxed paper.

Frugal cooks know that the season for fresh herbs is relatively brief. Once the very hottest days of summer arrive, delicate herbs begin to wilt and bolt, their best flavors gone for another year. Don’t worry, though – the flavors of early summer herbs are easy to preserve. Herb Compound Butter is the easiest, most reliable method for preserving herbs here at Crowded Earth Kitchen. Let’s get started!

WIN_20160502_141823

Step 3: Roll the waxed paper closed and refrigerate the compound butter until firm. Slice into small rounds for serving or cooking. Freeze in a covered container until needed.

Herbs don’t freeze well on their own – they discolor and lose flavor pretty quickly. However, herbs blended into butter freeze magnificently! The butterfat protects the delicate herbs, preserving their color and flavor. Every cook knows that herbs and butter taste wonderful together, so why not combine them for preservation? That’s really all “compound butter” is – butter blended with one or more ingredients. So easy!

What herbs should you use? Whatever herbs you like! Fresh springs of rosemary blended with real butter are one of my favorite flavor combinations. You may find that parsley blended with butter suits your palate, or perhaps a combination of oregano and thyme is more your style. Experiment! Enjoy!