The Kitchen

now browsing by category

 

Canning Peaches

To me peaches in the frozen section of my grocery store NEVER yield the same taste as seasonally canned peaches.  Canning peaches is relatively easy!  I thought I would do a short blog post on my adventure last week.  You kinda have to view it as an adventure because when you have been on your feet all day long and you are pulling the last canner off at 11:45 p.m., your body is screaming sleep the only way I can reconcile it in my mind…is an adventure!

IMG_0365IMG_0369I let these bad boys ripen on the floor of my basement.  They came to me  a bit hard but ripened up beautifully, it took a couple of days for them to get soft and delicious.  I like to place them in warm water  for peeling, it seems they peel easier with warm water.  I rinse my canning jars out and start filling.  This year  I sweetened with 1/32 tsp of pure stevia, donked it into the jar and filled with cold water vs making a simple syrup to pour over them.

IMG_0355CANNING PEACHES

Box of canning peaches

Canning jars

Canning lids

Canner

Sweetener of your choice, I used pure stevia

Water

Wash peaches in warm water, fill jars.  You can fill your jars with peach halves, sliced peaches or diced peaches, it doesn’t matter how you cut them to can just don’t over fill your jars. I had 2 jars that didn’t seal because I had filled them too full.  It’s fine because I just refrigerated them and we have used the 1 quart on baked oatmeal this week.   I donked my 1/32 tsp of stevia into the jar and filled with tap water. I leave a good 1″ of head space, aka no water on the top.  If you are making a simple syrup you can cook 1 cup of sugar to 6 cups of water on the stove, once the sugar is dissolved pour over your full peach jars.  Never put a jar into your canner without liquid, it will explode in your canner.

IMG_0359IMG_0343Wipe the top of the jar off with a warm wash rag.  I put my lids in a little kettle of water and bring them to a boil.  Take them off the stove, drain water and place on top of jar.  Them secure the ring over top of your lid, tightly.  Place the jar in the canner.  Once your canner is full, fill it with water to the top of the necks, drop your jars all the way to the bottom of the canner.  Turn on high, once boiling set your timer for 8 minutes after the 8 minutes turn burner off, lift jars up with the device that is in your canner.  I put an old towel out and place my hot jars on the towel and wait for that magical ‘popping’ sound.  It is like music to my ears!

IMG_0378I don’t move them or touch them until they are fully cooled.  The next morning I am always running my finger on top of the lid to make sure they are all sealed.  You will know if one did not because that center bubble will give, even if it stays down after you touched it, it has not sealed.  You will want to refrigerate that jar because of you put it on your basement shelf, the peaches will spoil.  If run your finger over all the lids and they are all smooth on top you have just canned a perfect batch of peaches!

Cheers!

Dawn

 

Alpine Meatballs & Rice for the Freezer

We have been busy with all things summer, as I am sure you have been too.  Our days are filled with library trips, settling sibling disputes, Vacation Bible School (the kids absolutely loved this), picking blackberries and delivering to markets, pulling off Japanese beetles on said blackberries.  On a side note: we are tired of these little rascals! This week we have pulled off three 5 gallon buckets full of these nasty bugs in only 3 short days.

We do plan to have some down time, host a few people and do swimming lessons before school starts.

Here is this week’s recipe, a few days late :-).

IMG_9866

ALPINE MEATBALLS AND RICE FOR THE FREEZER

6 cups dry rice, cook according to directions

4 lbs ground beef

4 eggs

1/2 cup oatmeal

1 tsp salt

5 – 12 oz mushroom soup (this is the brand I like to use because it has no MSG)

4 cups beef broth

12 cloves garlic, minced

6 cups swiss cheese, shredded

4 tbsp parsley

Prepare rice according to package, allow to cool on stove top while you prepare meatballs.   Combine beef, eggs, oatmeal and salt.  Form into balls and bake at 400 for 15-18 minutes.

While meatballs are baking mix mushroom soup, beef broth, garlic, cheese and parsley.

Divide rice between 4 foils or glass baking dishes.  Distribute meatballs equally over rice. Pour sauce mixture over meatballs and rice.  Cover with foil.  Label and freeze.  When ready to bake, bake at 400 for 25-30 minutes or until mixture is bubbly around the edges.

Cheers

Dawn

Chicken Alfredo for the Freezer

IMG_9340 - Copy3 lbs of raw chicken breasts, or tenderloins

4 (16 oz) jars Alfredo or you can make your own recipe (see recipe below)

1 large red pepper, diced

8 oz sliced mushrooms, washed

Divide all ingredients equally between your freezer Ziploc bags.  When ready to eat, remove from freezer and thaw.  Cook on low for approx 4 hours.  Slow cookers vary but this dish is best when the chicken is just baked and not over done.

IMG_9377

You can add frozen broccoli or peas the last hour if you want your dinner to be a one dish meal.  Serve with cooked pasta or zucchini noodles.

IMG_9384

Homemade Alfredo Sauce

1 cup butter

1/4  cup flour

2 – 8 oz cream cheese

1 cup cream

2 cups milk (you can sub chicken broth here if you don’t want the carbs from milk)

3 tbsp parsley

2 tbsp fresh garlic, minced

1 tsp salt

1 tsp black pepper

1 1/2 cup Parmesan cheese

IMG_9370Melt butter, add flour.  Add cream cheese and stir until cream cheese is softening.  Add cream, milk, parsley, salt and pepper.  Stir until everything is combined.  Cook on the stove for 2 minutes, stirring constantly.  Remove from heat, add Parmesan cheese.  The Alfredo mixture will thicken as it cools.

Enjoy!

Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Chicken Alfredo
Print Recipe
Servings
10-12
Servings
10-12
Instructions
  1. Divide all ingredients equally between your freezer Ziploc bags. When ready to eat, remove from freezer and thaw. Cook on low for approx 4 hours. Slow cookers vary but this dish is best when the chicken is just baked and not over done. You can add frozen broccoli or peas the last hour if you want your vegetable to be right here in this dish. Serve with cooked pasta or zucchini noodles.
Share this Recipe
 

BBQ Meatballs & Whipping Cream Potatoes

IMG_9080

We love these Whipping Cream Potatoes and they are so easy.

IMG_9692

You can use them for a breakfast side or a dinner entree side.  Almost every time I serve them to company there are no leftovers.

WHIPPING CREAM POTATOES

3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)

4 1/2 cups whipping cream

2 tbsp salt

1 1/2 tsp black pepper

Beat whipping cream until soft peaks form but do not over beat or you will get butter.  Add salt and pepper to whipping cream, just until blended.  Fold shredded potatoes into whipping cream mixture.  Separate out into baking dishes.  Wrap with foil and freeze.  When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.

The above will make 22-24 servings.

BBQ Meatballs

 IMG_9440This last batch of meatballs I made I used a mixture of ground beef, ground chicken and ground deer meat.

Here the meatballs are baked,

IMG_9451

not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!

We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness!  I am blessed, 4 sweet children who call me momma!

These 2 recipes are in my book that you can purchase here.

Cheers!

Dawn

BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
Ingredients
Servings: Meatballs
Instructions
  1. In a saucepan, combine ketchup, brown sugar, honey, molasses, mustard, Worcestershire sauce, liquid smoke & pepper. Heat and bring to a boil. Remove from heat as soon as it boils. This sauce stores nicely in the refrigerator for 3-4 months.
  2. Now for the meatballs. Preheat oven to 350 degrees. In a large bowl, combine all the ground beef, eggs, oatmeal (if you don't want flakes of oatmeal you can grind it in a blender), onion, garlic, s&p and prepared BBQ sauce. On two parchment lined pans, scoop out meatballs with an ice-cream scooper. Place them close together. Bake for 25-30 minutes. Allow meatballs to cool, place in freezer bags and divide the sauce between your bags. I was able to make 6 meals out of this for my family. I used a 1" ice-cream scoop to ball these out. You are allowed to smile the whole way to the freezer as you put your dinners in the freezer for another day. It is always such a great feeling. 🙂
Share this Recipe