Time to make "Chow Chow Relish" + UPDATE

Now that I have so many Greens to Harvest this time of year from a beautiful bounty! What's a girl to do but make some nice Chow Chow to go with them :o)  I'm a little late doing it, since I've had Greens since Spring! I like to say "Better late than never" :o)  Above you can see all the veggies I will be using in the "Chow Chow Relish" I got the recipe from the Ball Book of Canning, and added a few veggies of my own. like those red hot Jalapeno peppers and a few more colorful veggies. It's funny how so many veggies shrink (All those you see are in the container below)  after 4-6 hours when salt is added. Tomorrow I'll do the boiling of spices and jarring it up... 

UPDATE: BELOW

Afer a good night's sleep and pushing the morning's work I end up with 13 jars of Chow Chow Relish!  Don't count the 13the Jar, that's the one left for Cecil to try :o)  We usually like it with Greens, but today it was tried with some hot dogs on a bun < it sure was good :o) and Cecil is happy as can be, I think I should have more than tripled the recipe this batch doesn't look like it will be here for long.

Happy Thanksgiving Wishes,& Recipe curtesy of Mr. H. fellow blogger

Wishing you all a Blessed Thanksgiving Day, above  is a "Carrot Cake" my recipe is from an Old Cook book!  Below is a recipe curtesy from a fellow blogger  Mr. H.

Orange Pecan Sweet Potatoes with cranberries -
Ingredients:
4 large sweet potatoes, peeled, chunked and cooked
1/2 cup chopped pecans, toasted
1/2 cup brown sugar
1/2 cup chopped raw cranberries
2 tablespoon Corn Starch
1 cup orange juice
2+ tablespoons butter
1 teaspoon vanilla extract
Directions:
Lightly butter a 3 quart baking dish and add sweet potatoes and pecans.
Combine brown sugar and corn starch in a small saucepan. Gradually add orange juice, whisking to blend.
Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer for 2 to 3 minutes.　 Remove from heat; add butter and vanilla. Pour over sweet potatoes.
Top with cranberries
Bake in preheated 350°F oven for 45 minutes, until edges are browned and bubbly.

November 25, 2010 12:19 PM

              

Clarifing a few making butter steps

                                                                                                                                                                                                                                                       I've had a few questions asked about the making of butter that perhaps I didn't make it clear enough for some...So here is a few steps that I hope makes it  more clearer .
          A 16 0z container of what?  Heavy Cream
     Step 1,Pour that into the processor? Yes

             Step 2
                         What setting do you use to churn the butter and for exactly how long???  put the processor "ON" so that it is   
                          running steady! As it runs you will see the cream change into something that looks like whipped cream (that's     
                          just what it is) let it continue to run, and in about 4 minutes you will see it change again, it will start to "slouch"  
                         around and separate into a ball (butter) and  liquid (buttermilk). how easy is that
             Step 3. 
                        How much water or whey comes off and then what do I do with that  Maybe a cup or less, Save it and use it to make               biscuits, Now that you have Butter, you will do it again and next time you will know just when to add your spices to    it.....I plan to add my spices next time when it passes the "whipped cream" stage...Hope this explains it better...Ginny (who else?)

Old Fashioned Sweet Potato Pudding!

 This may be the last of the Sweet Potato Saga :o)
I did these the modern lazy way! Your supposed to "grate" them by hand, but I was too lazy for that motion, so I used that new fangled machine called "Food Processor":o) it came out alright but to be honest the "hand grate" method is better. The potato grated is finer and makes for a better presentation and taste in the mouth. There is a difference. Next time when I'm not all tuckered out maybe I'll sit in my "chair bed" and just grate :o) Even if I didn't hand grate, I don't think I'll have any left overs. I only have a couple of pounds left, maybe I needed a root cellar :o)

Candied Sweet Potatoes to freeze ;o)

Sweet Potato, Sweet Potato ,Sweet Potato and more! These two pans will go into the freezer for another time. I was surprised at how quickly it was done, l peeled, chopped and then seasoned them up. Wrapped them with Tin foil and into the oven at 350* I think that's my favorite cooking temperature for most foods. I'm not finished with Sweet potatoes yet! I still have more that will become Pies and the rest will be eaten slowly. Maybe today I'll have one baked with lamb chops for dinner, and maybe I'll make a small pan of candied for the weekend. I can't complain about sweet potatoes this year.:o)

UPDATE:from 11/18/10 Sweet Potatoes now Canned :o)

Nineteen jars later :o) + one that didn't seal :o( that one will become a pie today, which will make Cecil very happy.
I still have some on the Patio, peeled and in Lemon Water. I will make some Candie Potatoes for the freezer today after I purchase some tins..and purchase more sweet potatoes to have on hand while the sale is on...Also Sweet Potatoes are supposed to be good for Diabetics :o)  (those are  the best excuses I could come up with to buy more.:o)
If you do a close up, you will notice that the jars with the label are the first batch I did , I boiled them and then peeled, jarred,and added hot water> I didn't like they way they had to be handled. They were hot,and became mushy when put into the jar. Although the jar was fully packed after canning,I can only make pies, cakes and another whipped potatoes recipe. So I did the second batch My way I peeled them, cut them up in large pieces (chunks) , jarred them, added the boiling water and pressure cooked  10  lbs pressure for 1 1/2 hours. To me they came out pretty neat..I can make candied yams, sweet potato pies, Cakes or whipped potatoes, whichever I choose. Maybe I'll bake a few the weekend :o) Sounds to me Potatoes are like a Chicken, you cook  them in many ways.

Sweet Potatoe's On Sale

Well Ladies, Sweet potatoes are on sale today and I've been waiting for them. I knew they would drop from $.99 lb. to about $.25 lb. for the Holidays and I'm taking advantage of it. They have been doing that here for a few of years...I have about 10 lbs in the Canner already :o), but I didn't like the way the process went..The book says wash, boil, and then peel, but by that time the potatoes are too hot and mushy to handle..you can't go sticking holes in them every minute..so I'm going with my own method. I've washed the rest of 30 lbs. Peeled them and have them sitting in water with some Lemon juice to help them keep from turning brown. Tomorrow I'll cut them up, jar them, add boiling water, and pressure cook them @ 10 lbs pressure for 1 1/2 hrs. < That will be sufficent to cook them enough. If I'm not too tired I may buy more and make a couple of tins of Candied Yams and freeze them for "Company Time" the others I can use different ways.
By Morning I will have  decided how I'm
going to cut these, I'm not sure if I want to
slice them thick, or dice them thick, Right
now I'm tired and I need to think clearly. I'm just happy that I was able to get them the first day before they were all picked over. I think Cecil did a good job selecting  sizes too, it was easier for me to peel. Lets see what tomorrow brings...