Canning Beef Stew

This recipe is from Ball Canning and Preserving.  We've made this a few times and it's always good.  How could it not be?  With the garden running late, and me getting 49 canning jars for $5 at a garage sale last weekend--I needed to do something!

This recipe made 14 pints (or 7 quarts) with a little left over.

Ingredients:
4-5 pounds beef stew meat, cut into 1-1/2 inch cubes
1 tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)  *we don't use this much
1-1/2 tbsp salt
1 tsp thyme
1/2 tsp pepper
water

Prepare pressure canner.  Simmer lids and prepare jars.

Brown meat in oil in large saucepot.  Add vegetables and seasonings to browned meat.  Cover with boiling water.  Bring stew to a boil. Remove from heat.

This looks like heaven.  

Ladle hot stew into hot jars leaving 1 inch headspace.  Remove air bubbles.  Wipe rims.  Center hot lid on jar, apply band and adjust until fit is figertip tight.

Process filled jars in pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints (1 hour 30 minutes for quarts).  Turn off stove and let pressure go down.  Remove jars and check lids for seals after 24 hours.

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.

Zucchini Bread

This is a recipe my mom e-mailed me in 2009 (thanks, mom).  The recipe is spattered with food, oil, etc., that's how you know it's good!

Ingredients:
3 eggs
2 1/4 cups sugar
1 cup oil
3 tbsp vanilla
2 cups grated zucchini and peeling
3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
*optional 1/2 cup nuts

This is the first any only thing I've gotten out of my garden this year (besides herbs)--never mind he's a little deformed.

Grate the zucchini and peeling.

Preheat oven to 350 degrees.  Beat eggs until light and fluffy.  Add the sugar, oil and vanilla.  Beat well.  Add the zucchini, flour, baking powder, salt, soda and cinnamon.  Mix well.  Add nuts.  

I have two secret ingredients for better than normal zucchini bread:   Vietnamese cinnamon and homemade vanilla.

Pour into two greased loaf pans.  Bake 40-45 minutes (mine always takes longer).

This bread freezes really well....if it lasts long enough!

Pesto--chow down right away or freeze for later!

We love Pesto!  

Ingredients:

2 cups firmly packed fresh basil leaves

1/3 cup walnuts or pine nuts (pine nuts are worth the price--so much better)

3 tbs. grated Parmesan

2 small garlic cloves

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup extra virgin olive oil (EVOO)

Even though my garden is looking rather depressed this year, I am lucky to grow a basil 'tree' every year!

In food processor combine all ingredients except the EVOO.

Pulse until a thick paste forms.

With processor on, add EVOO in a slow stream until mixture is well combined.  

To freeze for later, distribute in ice cube tray.  Press saran wrap tightly over top.

When frozen pop out of tray and put in a Ziploc.

When you want to use it, take out what you want to use (we use 2-3 cubes per meal).  We are usually making pasta so we put a couple in a bowl on the stove to thaw while we are cooking.  I need to make about 10 more batches so we have enough to get through the winter!

Sunshine Rhubarb Juice Concentrate

This is a very tart drink you mix with water, ginger ale, spritzer, vodka, whatever.  From the Ball Complete Book of Home Preserving.

12 cups chopped rhubarb
4 cups water
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1 1/2 cups sugar
(I used the juice of 1 lemon and 1 orange and 1 cup sugar)

Combine the rhubarb, lemon zest, orange zest and water.  Bring to a boil over medium-high heat stirring constantly.  I used two pans.

As it cooks down it will start to look 'mushy'.

Transfer to a dampened jelly bag or strainer lined with several lawyers of cheesecloth set over a deep bowl.  Let drip, undisturbed for at least 2 hours.

I read a tip somewhere to hang it up and let it drip longer so I rigged something up with a candle holder!

Meanwhile, prepare water bath canner, jars and lids.
Combine rhubarb juice and sugar.  Heat to medium high to dissolve sugar but do not boil.

Skim off foam.  Ladle into hot jars leaving 1/4" headspace.  Process for 10 minutes.

Beautiful color and the options are limitless.  I can't wait to try a slushie!

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.