Fermented cucumbers

Please see  recipe

Homemade ketchup

                                                              Jamie`s ketchup recipe

Ingredients

• 1 large red onion, peeled and roughly chopped
• ½ bulb fennel, trimmed and roughly chopped
• 1 stick celery, trimmed and roughly chopped
• olive oil
• 1 thumb-sized piece fresh ginger, peeled and roughly chopped
• 2 cloves garlic, peeled and sliced
• ½ fresh red chilli, deseeded and chopped

1 bunch fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes

200 ml red wine vinegar

70 g soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

also  Przepis na domowy ketchup

Low Carb Raspberry Chia Seed Jam Recipe

Low Carb Raspberry Chia Seed Jam Recipe | All Day I Dream About Food

Ingredients

• 1pack  fresh or frozen raspberries
• 1/4  cup natural sweetener (  erythrito, xylitol)
• 3 tbsp water
• 3 tbsp chia seeds
  

Instructions

1. In a medium saucepan over medium heat, combine berries, swetener and water.
   
2. Bring to a boil and cook until berries are soft enough to mash with a fork. Mash to desired consistency.
   
3. Remove from heat and stir in chia seeds. Let cool.
   
4. Transfer to a glass jar and refrigerate 2 to 3 hours to set.
   
5. Keep refrigerated.
   

skladniki

• 1op. malin swiezych lub mrozonych ( 150g )
• 1/4  szkl ( szkl= 250 ml ) naturalnego slodzika  (  erythrito, xylitol)
• 3lyzki wody
• 3lyzki nasion chia

1. maliny, wode i slodzik umieszczamy w sredniej wielkosci garnku. Rozgniatamy maliny widelcem i podgrzewamewamy do wrzenia
   
2. zdejmujemy z ognia i dodajemy nasiona chia. Mieszamy do momentu uzyskania wlasciwej konsystencji
   
3. rzekladamy do sloika i odstawiamy do lodowki na 2-3h do stezenia
   Przechowujemy w lodowce.

Dehydrated Apples - preserved heirloom goodness

 We acquired some amazingly tasting heirloom apples and decided to preserve some for Winter.
 Soooo... here they are.  Cored, sliced and seasoned with  Ceylon cinnamon

Medlar cheese - grand finale!

Generally I  followed  this Victorian recipe by Theodore Garrett The Encyclopaedia of Practical Cookery (London 188) featured in    Historic Food

Put some Medlars into an earthernware jar, stand it in a saucepan with boiling water nearly to the top and keep it boiling gently over a slow fire. When the Medlars are quite soft, pass them through a fine hair sieve, and weigh the pulp, and for every pound allow one and a half breakfast cups of coarsely crushed loaf sugar and half a teaspoonful of allspice. Put all the ingredients together in the preserving pan, and stir them over the fire with a wooden spoon until thickly reduced, skimming occasionally. Turn the cheese into moulds, and keep them in a cold place. When ready to serve, turn the cheeses out of the moulds on to a dish.

From Theodore Garrett The Encyclopaedia of Practical Cookery (London 188)

 but I decided to use earthenware sloow cooker instead
and coconut blossom unrefined sugar ( reducing the amount a little)

Medlar Cheese

Medlar Cheese

 source: Historic Food

Put some Medlars into an earthernware jar, stand it in a saucepan with boiling water nearly to the top and keep it boiling gently over a slow fire. When the Medlars are quite soft, pass them through a fine hair sieve, and weigh the pulp, and for every pound allow one and a half breakfast cups of coarsely crushed loaf sugar and half a teaspoonful of allspice. Put all the ingredients together in the preserving pan, and stir them over the fire with a wooden spoon until thickly reduced, skimming occasionally. Turn the cheese into moulds, and keep them in a cold place. When ready to serve, turn the cheeses out of the moulds on to a dish.

From Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

   busy processing lovely bletted  medlars

"  This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries."

Slowcooker apple butter

 adapted from

Slow Cooker Apple Butter

Ingredients:

112 large apples, peeled, cored and sliced (I used heirloom selection of cooking and eating apples)
1/2 cup coconut blossom sugar ( unrefined )
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract
3 small quinces ( for flavour)

Directions:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

  perfect with grain free waffles, pancakes and psyllium husk rolls

Sweet Onion Marmalade - South Beach Primal

Sweet Onion Marmalade - South Beach Primal

Preserving Cucumbers - My Humble Kitchen

Preserving Cucumbers - My Humble Kitchen

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Itg2LS9i.dpuf

   and one more recipe which helped me to make good use off approx 300 largish cucs


source :

4 quarts cucumbers, medium-size, sliced (about 6 pounds)

1 1/2 cups onions, sliced

2 large garlic cloves

1/3 cup salt

2 quarts ice cubes or chips

2 cups honey

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seeds

2 tablespoons mustard seeds

3 cups raw apple cider vinega

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt  ( I used Himalayan)
• 2 quarts ice cubes or chips
• 2 cups honey( replaced with coconut sugar as honey changes into a toxic blob once heated- 1/2 cup should be enough, especially if you reduce the amount of vinegar and use apple cider type)
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups white vinegar( I would rather recommend apple cider organic vinegar and  1 cup only

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

 I also sliced some finely , packed in freezer bags and froze. 


 more recipes 

 also our very favourite  

Curry Pickle Slices

Adapted from The Complete Book of Small-Batch Preserving by Ellie Top

Makes 4 pint jars

8 cups pickling cucumbers, sliced

3 small onions

1 tablespoon pickling salt

2¾ cups cider vinegar

1¾ cups sugar  ( raw coconut sugar)

1 tablespoon curry powder ( good quality without additives)

2 teaspoons pickling spice ( or make your own)

1 teaspoon each: celery seeds and yellow mustard seeds

Remove the cucumber ends and then cut into thick slices. Thinly slice your onions and place with the cucumber in a large non-reactive bowl. Sprinkle with pickling salt and let stand, covered, for 24 hours.

Drain the cucumbers and rinse them twice with cold water, draining thoroughly.

Combine your remaining ingredients: vinegar, sugar, curry powder, pickling spice, celery and yellow mustard seeds — and bring to a boil over high heat in non-reactive pan.

Add the cucumbers and onions and return just to a boil before removing from heat.

Remove hot jars from the canner and fill with vegetables, using a slotted spoon to remove from the pickling liquid. Pack into jars and pour in liquid, leaving 1/2 inch headspace. 

Process 10 minutes for pint jars and 15 minutes for quart jars.

Note: I've increased the amount of pickling liquid in this recipe adaptation as I always seem to be just a little bit short, and it is much better to have an excess than not enough to properly pickle all your hard work.

ngredients

1. 2 tablespoons mustard seed.
2. 1 tablespoon whole allspice.
3. 2 teaspoons coriander seeds.
4. 2 whole cloves.
5. 1 teaspoon ground ginger.
6. 1 teaspoon crushed red pepper flakes.
7. 1 bay leaf, crumbled.
8. 1 cinnamon stick (2 inches)

8 szklanek ( 8x 250ml ) pokrojonych w grubsze plasterki ogorkow

3 male cebulki

1 lyzka soli ( himalajska, inna niejodowana )

2¾ szkl octu jablkowego

1¾ szkl cukru ( uzywam kokosowego )

1 lyzka przyprawy curry ( dobrej jakosci, bez smieciowych dodatkow- mozna tez swoja zrobic )

2 lyzeczki  przyprawy do marynowania ( albo zrobic wlasna mieszanke )

po jednej lyzeczce nasion selera i gorczycy zoltej

Umyc ogorki, odciac koncowki i pokroic w grubsze plastry.  Cebulke w cienkie krazki lub piorka.  Dodac do ogorkow i umiescic w duzej misce ( stalowej, ceramicznej, szklanej)
 Posypac sola, wymieszac i odstawic pod przykryciemna 24h

Nastepnego dnia odlac wode i przeplukac 2x w zimnej wodzie

Polaczyc pozostale skladniki- ocet, cukier, przyprawy i zagotowac w stalowym czy emaliowanym garnku

Dodac ogorki z cebula, podgerzac do zagotowania i zestawic z palnika.

Zawartosc przelozyc do wysterylizowanych sloikow  ( najlepiej lyzka cedzakowa ) i dodac odrobine plynu zostawiajac ok 2,5 cm od gory.
 pasteryzowac  10-15 min (0.5 litrowe - 1l sloiczki )

mieszanka do marynaty

1. 2 lyzki gorczycy
2. 1 lyzka ziela angielskiego
3. 2 lyzki nasion kolendry
4. 2 gozdziki
5. 1 lyzeczna imbiru
6. 1 lyzeczka czerwonego pieprzu ( pokruszonego )
7. 1 pokruszony lisc laurowy
8. 1 laska cynamonowa
   

This recipe was packed in organic brown sugar and was good!

• 3 lbs pickling cucumbers (3 to 4 inch)
• 4 medium onions, thinly sliced
• 1/2 cup canning and pickling salt
• 6 cups water
• 3 cups cider vinegar, at least 5% acidity
• 2 cups firmly packed brown sugar
• 2 tablespoons mustard seeds
• 1 teaspoon celery seed
• 1 teaspoon ground cloves
• 1 teaspoon turmeric

1. Prepare Ball brand or Kerr brand jars and closures according to instructions.
2. Wash cucumbers and remove 1/16 inch from blossom end.
3. Cut into 1/4 inch slices and measure 10 cups.
4. Combine cucumber slices, onion slices, salt and water in a large bowl.
5. Mix well.
6. Cover and let stand for 2 hours.
7. In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
8. Bring to a boil, stirring occasionally.
9. Drain vegetables; rinse; drain again.
10. Add vegetables to vinegar mixture and return to a boil.
11. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
12. Remove air bubbles with a nonmetallic spatula.
13. Wipe jar rim clean.
14. Place new lids on jars with sealing compound next to glass.
15. Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
16. Process 10 minutes in a boiling water canner.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.SwhucUsE.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Itg2LS9i.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf

I found this recipe on Nourishing Days.  These are my favorite pickles that I have canned so far!  I enjoyed them so much that I ordered the book from which it came from, Stocking Up, The Classic Preserving Guide.  I ordered the newest addition which although still has great natural recipes, I really wish I would have ordered the original, Stocking Up, How to Preserve the Foods you Grow, Naturally which was printed in 1973.  That’s okay.  I’ll be reviewing this book in a later post

• 4 quarts cucumbers, medium-size, sliced (about 6 pounds)
• 1 1/2 cups onions, sliced
• 2 large garlic cloves
• 1/3 cup salt
• 2 quarts ice cubes or chips
• 2 cups honey
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups raw apple cider vinegar

1. Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand three hours. Drain thoroughly and remove garlic.
3. Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
4. Pack hot pickles loosely in clean, hot pint jars, leaving a half-inch head space. Seal. Process in boiling-water bath for 5 minutes, starting to count processing time as soon as the water in the canner returns to boiling. Remove jars and complete seals. Set jars upright on wire rack a few inches apart to cool.

- See more at: http://www.myhumblekitchen.com/2009/09/preserving-cucumbers/#sthash.Zu2HZwUU.dpuf

Gherkins in brine /Malosolne

Ingredients

---

• About 10 – 15 small, short cucumbers
• Enough water to cover all jars ( boiled and cooled down would be best)
• Few garlic cloves 
• dill seeds or fresh dill bundle ( I also added dill stalks)
• 1 chopped horseradish root
• horseradish leaves
• 1 tbs of white mustard seeds
• 1 tbs of whole peppercorns
• salt (it has to be rock salt- Iodine free- I used Himalayan pink salt)

How to make it

---

• Boil salted water in a pot with proportions 1.5-2 tablespoons of salt per 1 L (32 oz) of water. Let the water cool down.
• Meanwhile place your cucumbers in jars or any other container. If cucumbers are big cut them lengthwise into halves. Distribute all the other ingredients (garlic, dill, horseradish, white mustard, pepper) evenly. When water is at room temperature pour over the cucumbers, seal the jars and live for about 2 – 3 days. After that time they should be ready to eat. You can also refrigerate them so they won’t turn sour so quickly.

 

Preserving Peaches (Without Sugar) | Real Food Outlaws

Preserving Peaches (Without Sugar) | Real Food Outlaws

Canning Without Sugar

Canning Without Sugar

Most of the recipes Americans and Europeans have used to preserve at home , from making jam, pickles and canning fruit, often include a large amount of sugar. There are many reasons to want to reduce or eliminate the sugar, from diabetes, weight gain to seeking a natural diet. Here's how to can safely with less or no added sugar.

• All fruits can safely be canned or frozen without sugar.
• Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits.
• Use recipes from reliable sources. Process all pickles by the boiling-water method using timetables adjusted for altitude.
• Sugar is not essential for preventing spoilage in canned fruits, except for jams and jellies, and that can be overcome with the use of no-sugar pectin recipes and added lemon juice.
• Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly.
• Salt is not necessary for safe processing of canned or frozen fruits and vegetables. It is necessary for the preservation of most pickles and cured or smoked foods.

read more

source:PickYourOwn.org

Elderflower cordial

  sweetened with green stevia

Blossom to Stem · Putting up: peach elderflower preserves

Blossom to Stem · Putting up: peach elderflower preserves

Katie Clare- healthy info and recipes

Katie Clare

 useful and healthy info 
 Mostly about fermented, raw food, gut flora, beneficial bacteria etc
 Also recipes: fermented ketchup, raw, fermented relish and many more

preserving peppers

 one HUGE box of organic green peppers ( approx 300 :->) generously given to us by a friend
 We managed to used some  but after a few days of very hot weather, I decided, it`s time to preserve the rest.... somehow.. :)
  Washed and sliced, we dehydrated a large part and  froze all the rest -stir fried  with olive oil and garlic

Banana chips

 Banana chips by Sweet road

'via Blog this'

Oodlekadoodle Primitives: VIOLET OR DANDELION JELLY & LAVENDER SUGAR!

                                 : VIOLET OR DANDELION JELLY & LAVENDER SUGAR!:


                                                 I think I will have a go!  If only for the looks :)

Photo curtsy of Oodlekadoodle Primitives

Blackberry recipes - Recipes - BBC Good Food

Blackberry recipes - Recipes - BBC Good Food

Strawberry Conserve

Once again a recipe from  Allotment www

Ingredients:

• 2 lbs (1 kg) of either very small strawberries or halved hulled larger strawberries
• 2 lbs (1 kg) granulated sugar  ( I use approx 1 pack (250g) fruit sugar
• Juice of 1 lemon (or 2 tablespoons of bottled Lemon Juice) ( with less sugar I skip this one)

Method:

Place alternate layers of strawberries and sugar into a bowl; add the lemon juice, cover and leave to stand overnight.

Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.

Finally, transfer to a pan, bring to the boil and simmer until setting point is reached. Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup. Stir and pour into small, hot sterilized jars and cover immediately.

Makes about 3 lb (1.5 kg) of conserve.

Strawberry conserve in making