Canning-My new adventure

I'm going to start Canning from this book and will start posting about the items as I do.

Here are some reviews on this book:
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
----------------------------------------- More Reviews:
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.

Jalapeno Hummus

I love hummus, and hot things, so this one is perfect for me.

1 (15oz can of chickpeas) rinse and drained
2 tablespoons Tahini (is ground sesame seed paste, like a runny peanut butter texture)
1 Jalapeno pepper, seeded and minced
2 tablespoons lime or lemon juice
2 tablespoons water
1 garlic clove, minced
1/4 teaspoon salt
chopped fresh cilantro (optional)


combine all ingredients except cilantro in food processor or blender and pulse until smooth, adding a little water if hummus is too stiff. Transfer to a serving bowl and sprinkle with cilantro and drizzle some good for you olive oil on top.
Scoop up with peta bread or spread on a sandwich as the spread.

OH I smell my dill sour dough bread in the bread maker Sunbeam 5891 2-Pound Programmable Breadmaker
and it is making me regret not making this hummus today.

Here is Dede making Hummus, just so you understand how, and her recipes are great.

I got this and LOVE it,  after watching a video on how to use this to make zucchini pasta.   I was in such a hurry to taste it that I grabbed a jar a spaghetti from the store, but if you know me I just didn't stop there, I added mushrooms, onions, bell peppers and tofu chucks for my protein,  simmered for 15 minutes and poured over my freshly made zucchini pasta, then tossed my plate in the microwave for 1 minutes (hoping it would not make my pasta soggy and it did NOT.  It was so yummy.  No more buying pasta in the store for me. About a year ago I switched to wheat pasta for a healthy choice, but this zucchini pasta was so tasty and a healthy switch for me.

OH--- I think I might make my asparagus pasta sauce today and try that one, will let you all know how it turns out.   Hey if you want to start following my blog I promise to post more often in the future. 

Salsa for One

Makes 1/2 cup, 1 to 2 servings.
2 Roma Tomatoes, cored, seeded and quartered (use small blender or dice really small)
1 1/2 teaspoon minced fresh cilantro
1 1/2 teaspoon fresh lime juice
1/4 teaspoon crushed garlic (1/2 clove)
1/4 teaspoon minced jalapeno or dash of cayenne
1/8 teaspoon salt

tip: allow to sit 10 minutes before servings to let the flavors blend, serve immediately.

Avacado Boats

One Serving -

1/2 ripe avocado, pit removed
1/4 cup diced ripe mango or salsa(see my salsa recipe)
dash salt
1/4 teaspoon fresh lime juice

Barbecue Cowboy Pinto Beans (crock pot)

16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce


In your crock pot, mix together the beans, hot water,
onions, and chili powder. Cover and cook on the low heat
setting about 7 hours, or until the beans are tender but
not falling apart.

Drain off all the cooking liquid. Stir in the barbecue
sauce, ketchup, mustard, and Tabasco sauce. Cook,
uncovered, 10 to 15 minutes longer, until heated through

Vegetarian Enchilada Casserole (crock pot)

1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained


In a large bowl, combine the tomatoes, salsa, tomato
paste, beans, corn, green chiles, cumin, and garlic
powder. Mix well. Ladle about 1 cup of this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/2 tortillas, cutting to fit as necessary. Spread on 1/3
of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture;
spread evenly over the top. Sprinkle the sliced olives
over all.

Cover and cook on the low heat setting about 5 hours.

Serve hot.