Recipes & Links
Click the photo for the BLUEBERRY PIE FILLING recipe!
Heres the link to FRESHPRESERVING.COM
Hit the RECPIES tab tp get to the PECTIN CALCULATOR
3 cups baby carrots or sliced regular carrots
2 cups apple cider vinegar
1 1/2 cups water
2 tbsp sugar (optional)
1 sliced onion
2 cloves garlic
2 tsp mustard seed
1/2 tsp celery seed
Cook carrots in boiling water 10 minutes. Carrots should be firm not soft. Drain carrots in colander and set aside. Slice jalapeno in half lengthwise. Discard stem. If you want to minimize the heat, remove seeds and white membrane Use gloves when handling jalapeno. In small pan heat the vinegar, water, sugar until sugar is dissolved. Place mustard seeds, peppercorns, celery seed on bottom of jar. The sliced onions are next and then the carrots. Pour liquid over carrots. Place lid on jar. Refrigerate immediately. Wait at least 24 hours to allow the flavors to marry. Enjoy within 10-14 days!!
3 ½ qts. pasteurized whole milk
1 pint pasteurized whipping cream
6 to 8 oz. (3/4 to 1 cup) fresh buttermilk or sour cream for starter (I USE SOUR CREAM)
1 ½ tsp. salt (optional)
1 rennet tablet dissolved in ½ cup cold water
Place milk, cream and starter in double boiler. Warm to 85° F. Add 1 rennet tablet that has been completely dissolved in ½ cup cold water. Stir gently for 4 minutes. Cover the milk and let stand for 1 hour or until the whey covers the curd and breaks clean from the side of the pan. Maintain a temperature of 85° F.
Cut curd into 1" cubes and allow to stand undisturbed for 5 minutes. Pour mixture into a muslin bag or cheesecloth-lined colander. Drain overnight.
With a wooden spoon, work in 1 ½ tsp. salt. Package and store cream cheese in the refrigerator.
Recipe adapted from C. McDaniel and P. Kendall (2004)
This fresh cheese is very mild in flavor and adds texture to cooked dishes. This cheese can be stored in water but must be eaten within two days.
1 gallon 2% milk OR
2 qts. whole milk plus 2 qts. skim milk
¼ cup fresh, plain yogurt
One tablet rennet or 1 tsp liquid rennet dissolved in ½ cup tap water.
Brine: use 2 lbs salt per gallon of water
1. Heat milk to 90°F and add yogurt. Stir slowly for 15 minutes while maintaining this constant temperature.
2. Add rennet mixture and stir for 3 to 5 minutes.
3. Cover, maintaining temperature at 90°F. Allow to stand until coagulated, about 30 minutes.
4. Cut curd into ½" cubes. Allow to stand for 15 minutes, with occasional stirring.
5. Slowly increase temperature to 118°F over a period of 45 minutes. Hold this temperature for an additional 15 minutes. (Total time for this step is 1 hour.)
6. Allow curd to settle under whey. Remove whey and transfer the mat of curd to a flat pan that can be kept warm. Do not cut mat, but turn it over every 15 minutes for a 2-hour period. Mat should be tight when finished.
7. Cut the mat into long strips 1" to 2" wide. Put curd in hot water (180°F). Using wooden spoons, tumble and stretch it under water until it becomes elastic, about 15 minutes.
8. Remove curd from hot water and shape it by hand into a ball or a loaf. Place cheese in cold water (40°F) for approximately 1 hour.
9. Remove cheese from cold water and put it into a saturated salt solution. To prepare salt brine, keep the brine cold (40°F to 50°F) while the cheese is in it. Excess salt will remain on the bottom, which is normal. Because a brine solution is corrosive, place in a heavy plastic, glass or pottery container. Cover any exposed areas of cheese with dry salt. Leave cheese in the brine for 24 hours.
10. Remove cheese from brine and let it dry for several hours. Wrap in plastic wrap and refrigerate. This cheese may be used immediately or stored under refrigeration for one week.
Gypsy Cowgirl Tomato Jam
10 Roma Tomatos cut lengthwise
1/8 cup olive oil
1 head of roasted garlic
1/2 tbsp Kosher salt
dash of Pepper
3 TBSP chopped fresh basil
Preheat oven to 350
Place parchment paper on cookie sheet. If you do not have any parchment paper not to worry. The parchement paper makes for easier clean up. Place cut tomatos in a large bowl and drizle with olive oil salt and pepper. Make sure that all tomatoes are coated. Place tomatos cut side down on cookie sheet. Bake 45 min to 1 hour. Your tomatoes should be brown on the cut side. Remove tomatos from sheet and place in glass bowl. Be sure to scrape up all of the brown bits from the cookie sheet. Gently squeeze all of the cloves from your roasted head of garlic into bowl of tomatos. With an imersion blender, beat the mixture into a jam like consistancy. Add the chopped basil and STIR. Let rest in refrigerator at least an hour to let flavors do their magic. You can add a little olive oil if you would like a smoother consistancy. Use within 5-7 days. Must be stored in refrigerator.
I love this on a baguette with mozzerella cheese and a glass of wine! CHEERS!!