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Canning, Lactose Free, Recipes

Fresno Pepper Sriracha

October 22, 2021

Fresno Pepper Sriracha

This recipe has two versions: a long one and a not so long one.  The long version is a labor of love involving growing your own Fresno peppers, specifically the Flaming Flare variety.  It is notably hotter and more productive than other Fresnos. As this option is not practical for everyone, we’ll skip to the short version in which you purchase fresh Fresnos from your market.  This sauce will bear a resemblance to the widely available Huy Fong’s rooster sauce (made with red, ripe jalapeños) but it has brighter and fresher flavors.

Flaming Flare Fresno Peppers

Flaming Flare Fresno Peppers in the Garden

We had a very successful crop of Fresnos.  They are beautiful peppers that grow upright.  And their name says it all, Flaming Flare.

Flaming Flare Fresno Peppers Halved & Seeded

The peppers are halved and seeded before proceeding with the recipe.

Flaming Flare Fresno Peppers Halved & Seeded

Fresno Peppers, Garlic, Brown Sugar, Kosher Salt

The seeded and stemmed peppers, garlic, sugar and salt are pulsed together in the food processor until finely chopped.  This mixture goes into a clean quart mason jar.  It will ferment for about seven or eight days.

First Day of Fermentation

Place a small piece of tape at the upper most limit of the pepper mixture with the date so you can monitor the progress of fermentation.  Check the jar each day and stir the contents.  Little bubbles will start forming by day three or four and the level of the mixture will rise above the piece of tape.  After seven or eight days, the mixture will cease rising in volume and the fermentation is complete.

Fifth Day of Fermentation

Fresno Pepper Sriracha

Fresno Pepper Sriracha on Sunny-Side-Up Egg with Kimchi Fried Rice

 

Fresno Pepper Sriracha
 
Author:
Serves: four 8-ounce jars
Ingredients
  • 1¾ pounds fresh Fresno peppers
  • 6 garlic cloves, peeled
  • 4 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1¼ cups distilled white vinegar
Preparation
  1. Snip off green stems from peppers. Slice peppers in half lengthwise and remove all the seeds, taking care to leave ribs and pith intact (that's where the heat lies). Use disposable gloves when handling hot peppers.
  2. When all the peppers have been seeded, place them in the bowl of a food processor along with the garlic, brown sugar, and salt. Pulse until pepper mixture is finely chopped, scraping down the sides as necessary. Transfer mixture to a clean quart mason jar and cover (we like the Easy Fermenter Lid). Place a small piece of tape on the jar at the upper most point of the pepper mixture so you can monitor the progress of fermentation. Check jar each day and stir contents. Little bubbles should start forming by day 3 or 4. You will notice the level of the mixture rising above the piece of tape. After 7 or 8 days the mixture will cease rising in volume.
  3. Transfer pepper mixture to a blender. Add the vinegar and blend on highest setting until completely smooth, about 2-3 minutes. If you are planning to can the sauce, prepare your boiling water bath canner and place 4 8-ounce mason jars inside the canner. Bring water to a simmer, wash lids and rings and set aside.
  4. Transfer mixture to a medium saucepan and bring to a boil over medium high heat, stirring often. Reduce heat and simmer for 5 minutes Turn off heat. Remove jars from canner pot and ladle hot sauce into jars leaving ¼-inch headspace. Secure lids and rings, finger tight. Place jars in canner, cover pot and bring water to a boil. Process for 15 minutes. Turn off heat and leave jars in water an additional 5 minutes. Carefully remove jars from canner and transfer to a kitchen towel or cooling rack. Let cool for 24 hours. Remove rings and check lid seal. Sauce is shelf stable and can be stored for 18 months. Refrigerate after opening.
  5. Note: Alternatively, you may skip the canning process and transfer the pepper mixture back to a quart mason jar and store in the refrigerator for up to 6 months. You may also use red ripe jalapeños if Fresnos are not available.

 

 

 

Canning, Fruit, Jams & Jellies, Lactose Free, Recipes

Mango Lilikoi Jam

August 24, 2020

Mango Lilikoi Jam

This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit).  With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.

Homegrown Rapoza & White Pirie Mangos

We have two varieties of mango trees in our yard, White Pirie and Rapoza.  The jams are usually a mix of the two.

Crushed Mangos

After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture.  You could also chop the fruit with a knife into 3/4-1-inch pieces.

Purple Lilikoi

Pictured above are lilikoi from our garden.  The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.

Essential Canning Utensils

Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.

Low or No-Sugar Pectin & Fruit-Fresh

Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).

Mango Lilikoi Jam on English Muffin

Mango lilikoi jam on homemade English muffins.

Mango Lilikoi Jam
 
Author:
Serves: 8 half pint jars
Ingredients
  • 6 (generous) cups of crushed or chopped mango (1,450g)
  • ½ cup fresh lilikoi juice
  • ¼ cup bottled lemon juice (best for safe canning)
  • 4 cups granulated sugar (800g)
  • 3 tablespoons low/no sugar pectin
  • 2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)
Preparation
  1. Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
  2. Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
  3. Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
  4. Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
  5. Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.

 

 

Appetizers, Canning, Jams & Jellies, Lactose Free, Recipes

Maui Jalapeno Pepper Jam

June 27, 2020

Maui Jalapeno Jam

Every year we grow hot peppers, jalapeños and fresnos.  Occasionally we have a particularly large crop, and after putting up our usual jars of pickled nacho rings, jalapeño hot sauce and Maui cowboy candy, we still have peppers left over. After a little research, John discovered a jalapeño jam recipe on the Serious Eats website.  He tweaked it a bit and this terrific, sweet, spicy jam is the result.

Mucho Nacho Jalapeños

These particular jalapeños are a hybrid known as Mucho Nacho.  They are particularly hot!

Seeded Mucho Nacho Jalapeños with and without Ribs & Pith

Prepare the peppers by cutting off the stems, slicing them lengthwise and removing the seeds with your fingers (disposable gloves are essential).  Contrary to popular myth, the seeds do not contain capsaician.  If you want a milder jam, remove the pith and ribs from the interior of the pepper as seen above.

Mucho Nacho Jalapeños Finely Chopped

Once the stems and seeds are removed, place the peppers in a bowl of a food processor fitted with a steel blade and pulse until the peppers are finely chopped.

Maui Jalapeno Jam

Late in the season your peppers may start ripening to red.  You can use them to make a beautiful red version of the jam.  Do not mix the two colors of peppers or you will end up with brown jam!Maui Jalapeno Jam

Maui Jalapeno Pepper Jam
 
Adapted from Serious Eats
Author:
Serves: 7 Jars
Ingredients
  • 28-30 medium-sized jalapeños (28 ounces after removing stems and seeds)
  • 1¼ cups cider vinegar
  • ¼ cup fresh lime juice
  • 1 teaspoon kosher salt (we use Diamond Crystal)
  • 6 tablespoons dry pectin (we use Ball brand Real Fruit Classic Pectin)
  • 6 cups granulated sugar
Preparation
  1. Special equipment: Food processor, boiling water canning equipment, (7) 8 ounce canning jars with rings and 2-piece lids.
  2. Wash jars, place in water filled canner. Bring water to a simmer.
  3. Wash peppers and remove stems. Slice in half lengthwise and remove the seeds with your fingers (gloves are essential). Place the peppers in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Transfer peppers to a deep saucepan. Stir in the cider vinegar, lime juice, salt and pectin. Bring to a rolling boil over high heat. Add the sugar and return to a rolling boil for 1 minute, stirring constantly. Remove the saucepan from heat.
  4. Remove jars from canner and ladle hot jam into hot jars leaving ¼-inch headspace. Secure lids and rings just to finger tight. Cover and process jars in boiling hot water bath for 10 minutes. Turn off heat, leave jars in hot water for additional 5 minutes. Remove jars and let cool for 24 hours. Serve on crackers with cream cheese, use as a spicy barbecue glaze, or a spicy PBJ.

 

 

 

 

Canning, Dinner, Gardening, Italian, Lactose Free, Pasta, Recipes, Sauces, Vegan, Vegetarian

Water Bath Safe Canned Roasted Tomato Sauce

May 24, 2020

Water Bath Canned Roasted Tomato Sauce

Last summer we had an incredibly large tomato harvest from just two Early Girl plants.  The fruit kept coming and soon they were piled high in baskets on our dining table.  Having made fresh sauce and freezing it on many occasions, our freezer was already maxed out with other foods with little room for more.  I was very happy to come across a water bath safe canned tomato sauce recipe.  This recipe is adapted from Jami Boys of An Oregon Cottage.  It is a great recipe and we are so happy to have found it.

Water Bath Safe Canned Roasted Tomato Sauce

Roasting the tomatoes gives the sauce a wonderful flavor and gorgeous color.  And being able to keep the jars shelf stable for 18 months is absolutely the way to go.  We regularly send care packages with homemade jams, peppers and pickles to our children.  We have increased our product selection with this terrific sauce.

Early Girl Tomatoes

Early Girls are amazing tomatoes.  They are juicy, meaty, and have a particularly deep red color.

Katana Beefsteak Tomatoes

This time we also harvested and used these beautiful Katana beefsteak tomatoes.

Katana Beefsteak Tomatoes in the Garden

Olive Oil, Balsamic Vinegar, Onion, Garlic & Dried Herbs

The halved and seeded tomatoes are placed in a pan with a bit of olive oil, dash of balsamic vinegar, onions, garlic, dried herbs and seasoning (salt & pepper) and roasted for about 40 minutes.

Halved and Seeded Tomatoes

I recommend using meaty tomatoes for a luscious, thick sauce.  If the tomatoes are more on the watery side, you may end up with mostly tomato skins once they have roasted.

Roasted Tomatoes

Roasted Tomatoes

The onions and herbs smell divine as the tomatoes roast.

Food Milling Tomatoes

The fastest and easiest way to remove the tomato skins is with a food mill.  Place a large pot under the food mill and process the tomatoes in batches.  If you don’t have a food mill, pinch off the skins then pulse the tomatoes a few times in a food processor.  Try to keep the sauce a little on the chunky side.  If you process the tomatoes too much, you will end up having to reduce the sauce quite a bit as it will be much thinner.

Water Bath Safe Canned Roasted Tomato Sauce

Water Bath Canned Roasted Tomato Sauce

Water Bath Safe Canned Roasted Tomato Sauce
 
Adapted from Jami Boys recipe
Author:
Serves: About 10 cups
Ingredients
  • 10 pounds meaty tomatoes (I used what we had growing in our garden; Early Girl and Katana)
  • 1½ cups diced onions
  • 2 - 3 large garlic cloves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 - 2 teaspoons balsamic vinegar (optional)
  • 3 teaspoons canning salt (or fine sea salt)
  • 2½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • ½ teaspoon freshly ground black pepper
  • citric acid (essential for canning safety): ¼ teaspoon per 16 ounce (pint) jar, ⅛ teaspoon per 8 ounce (1/2 pint) jar
Preparation
  1. Special equipment: Water bath canner, pint and/or half pint jars, lids and rings, 2 large roasting pans 14x10-inches, food mill for removing tomato skins, food processor or immersion blender.
  2. Preheat the oven to 425 degrees. Have 2 large 14x10-inch baking pans ready.
  3. Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar, onions, garlic, dry herbs, salt and pepper between the two pans.
  4. Wash tomatoes and remove the cores. Cut each tomato in half, or if very large, cut into fourths. Gently squeeze the tomatoes to remove as many of the seeds as possible. Place seeded tomatoes cut side down on top of the ingredients in the prepared pans.
  5. Roast for 35-40 minutes, until most of the skins are a bit puffed and browned. Remove pans from the oven and let cool a bit. Transfer the tomatoes in batches to your food mill with a large pot underneath collecting the tomatoes and their juices. Using the large hole disk, process the tomatoes so the skins are left behind. Continue with all of the roasted tomatoes. Be sure to add all of the remaining pan juices and solids as well.
  6. You may keep the sauce chunky or pulse a few times with a food processor or an immersion blender to get to your desired consistency. If you do not have a food mill, pinch off the skins once the tomatoes are cool enough and pulse tomatoes in a food processor (just a few times for a nice thick sauce). Taste and adjust seasonings, adding more dried herbs or salt if needed. If the sauce is very thick, you may not need to reduce it. If you prefer a thicker sauce, bring sauce to a boil over medium-high heat, then lower the heat and simmer until sauce thickens. This could take anywhere from 20 - 45 minutes depending upon the type of tomatoes used. The tomato sauce must be hot before ladling into the jars.
  7. Prepare a water bath canner, wash jars and lids. Place clean jars into canner and bring to a simmer. Important safety step: Once jars are hot, remove all jars from the canner and add citric acid to each jar before continuing. Ladle hot tomato sauce into the hot jars one at a time, leaving ½-inch headspace.
  8. Wipe rims, attach lids and secure rings just finger tight. Place all jars back into the canner. Cover and bring to a boil. Once water is boiling process for 35 minutes. At the end of 35 minutes, turn off heat and let jars sit for 5 more minutes. Then remove jars to a cooling rack or towel-lined surface and let cool for 24 hours. Remove rings, check seals, label and store for 18 months. (The newer version of lids are good for 18 months). ***Do not replace dried herbs with fresh herbs. Using fresh herbs will change the pH (acidity)

 

Canning, Pickles, Recipes

Maui Cowboy Candy

August 20, 2015

Maui Cowboy CandyA while back, our friend Kim shared the tail end of a jar of candied jalapeños (also known as Cowboy Candy) that someone had given to her.  Distinctly sweet, crisp, and hot at the same time, John told me that they were delicious (I was nervous about the partial bottle. John is more adventurous!).  John grows several varieties of jalapeños that produce large, hot, gorgeous, peppers, and we make nacho rings as well as a delicious hot sauce with these peppers.  Intrigued by a new way to use our peppers we began searching on-line for a recipe.  We found several, but this one stood out.

Jalapeños from the GardenWe wait until some of the jalapeños ripen to red before making our Maui Cowboy Candy.  The jars look beautiful and festive.

Maui Cowboy Candy

Filling Jars with Maui Cowboy CandyThey are delightful with Mexican cuisine, sandwiches, in cheesy corn bread, potato salad, on crackers with cream cheese, or straight out of the jar.  I added them to my tofu banh mi sandwich below.

Maui Cowboy Candy on Banh Mi

Maui Cowboy Candy
 
Adapted from Foodie with Family ~ Blog Makes 7 - 8 half pint jars
Author:
Recipe type: Pickles
Ingredients
  • 3½ - 4 pounds fresh jalapeños
  • 2 cups cider vinegar
  • 6 cups granulated sugar
  • ¼ teaspoon ground turmeric
  • ½ teaspoon celery seed
  • 1 teaspoon granulated garlic
Preparation
  1. Prepare jars and canner: Wash jars and place them in boiling water canner. Fill the jars and canner with water to the top of the jars. Cover and bring water to a simmer over medium heat, do not boil. Prepare the two-piece closures. Wash lids and place in a small saucepan and cover with water. Heat to just a simmer but do not boil. Do not heat screw bands.
  2. Wash jalapeños and slice into rings. Set aside.
  3. Combine cider vinegar, sugar, turmeric, celery seed, and granulated garlic in a large pot. Bring to a boil, lower heat and simmer for 5 minutes. Add pepper slices, raise heat to medium-high, cook for 5 minutes, stirring constantly.
  4. Remove jars and empty hot water back into the canner. Place jars on a cutting board. Using a canning funnel and slotted spoon, fill the jars with peppers one at at time to within ½ inch of the rim of the jar.
  5. After all peppers are removed and placed in jars, bring syrup to a full rolling boil. Boil hard for 5 minutes. Using a ladle, pour boiling syrup into the jars over the jalapeños within ¼ inch of the rim of the jar. Remove air pockets in jar with a chopstick. Wipe the rims of the jars with a clean, damp paper towel. Secure two-piece lids and rings.
  6. Return jars to canner and ensure that all jars are covered by at least 1 inch of water. Cover canner and bring water to a full boil over high heat. Process for 10 minutes, starting timer only when water reaches a full boil.
  7. Remove jars to cooling rack. Once thoroughly cooled, date jars and use within 1 year.

 

 

 

Canning, Fruit, Jams & Jellies, Recipes

Mango-Pineapple Jam

October 26, 2014

Mango-Pineapple JamThis past summer we once again had a good harvest of mangoes and were looking for a new jam recipe to try with our beautiful fruit. So after a bit of searching on-line, we tried Rachel’s recipe from her blog Coconut & Lime.  The combination of mango and pineapple is delicious.  Rachel mentions in her comment section that this particular jam is on the loose side.  The jam tasted fantastic, but I wished it were just a bit firmer.  The original recipe calls for liquid pectin.  The second time we made it, we tried using regular powdered pectin.  This still did not make for a firmer jam so we tried low-sugar pectin and adjusted the amount of fruit and sugar and it worked perfectly.

Maui Gold Pineapple Adding fresh pineapple gives this jam a lovely tropical flavor.  Being able to can the jam so that it is shelf stable for up to a year is the key to enjoying the flavors of summer even when summer is long gone.

Making Mango-Pineapple JamThe fruit, lemon juice, rum and pectin are cooked on the stove before adding the sugar.  Once the sugar is added you continue to cook the mixture until it is thick and jammy as in the photo below.  Scrumptious.

Mango-Pineapple Jam

 

mango pineapple jam - 1 (1)

 Mango Pineapple Jam

Updated 10/31/20

Adapted from Coconut & Lime Blog

Makes 7 half pint jars

Ingredients

3 cups diced mango

3 cups diced fresh pineapple

2 tablespoons dark rum (optional)

1/4 cup lemon juice

1 package (1 3/4 ounce) Sure-Jell low/no sugar pectin or 3 tablespoons Ball low/no sugar pectin

4 cups sugar (800 grams)

Preparation

Wash jars and place them in boiling-water canner.  Fill the jars and canner with water to the top of the jars.  Cover and bring water to a simmer over medium heat, do not boil.  Prepare the two piece closures.  Wash lids and place in a small saucepan and cover with water.  Heat to just a simmer but do not boil.  Do not heat screw bands.

While jars are simmering, pour fruit, dark rum, lemon juice and pectin in an 8 – 10 quart pot, preferably with high sides.  Place over high heat, stirring constantly with a long-handled wooden spoon.  Bring to a rolling boil that cannot be stirred down.  Still stirring, add sugar.  Return to a boil that cannot be stirred down, and boil for exactly 1 minute.  Remove from the heat.

Lift the canner jar rack and fix into place on the rim of the canner. Remove one jar at a time from canner and empty hot water back into the canner. Place jar on a cutting board and place a canning funnel in the jar.  Ladle hot jam into jar leaving 1/4 inch head space.  With a clean damp cloth or paper towel wipe jar rim to remove any food residue.  Using a magnetic utensil, lift hot lid from water, center it on the  jar and place screw band on jar.  Tighten screw band evenly and firmly just until resistance is met.  Then increase to finger tip tight.  Do not over tighten.  Return jar to canner rack.  Continue filling jars individually until all jars are filled, lower rack into canner and ensure that all jars are covered by 1 inch of water.  Cover canner and bring water to a full boil over high heat.  Process for 10 minutes, starting timer only when water reaches a full boil. Turn off heat, remove jars from canner after 5 minutes to cooling rack.  Leave them undisturbed for 24 hours.  After 24 hours check lids for proper seal.  Remove screw bands  and press down on the lid with your finger.  Sealed lids will curve in and will show no movement when pressed.  Jars that haven’t sealed properly must be refrigerated immediately or reprocessed.  Wipe jars and store in a cool, dry place.  Label and date jars.  Properly sealed jars will keep in your cupboard for up to one year.

 

 

 

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