Butternut Squash Soup 1 2 1 1 2 2 large onion 3 celery stalks green pepper red pepper small jalapeo peppers, opt.

. -3 carrots 1 2 4 1

JeNeal Martinez large butternut squash 3 sweet apples C chicken broth C buttermilk

Cut squash in , clean out seeds. Cover cut side with foil, place 2 halves on cookie sheet, bake @ 350 about hour, or until soft. Cut up all veggies (except squash) and apples into small chunks. In a large stew pot, place C butter and add veggies. Cook on medium heat until onions are clear. Add apples, simmer 2 minutes. Season with salt and pepper. Add Chicken broth, simmer 30 minutes or until all veggies are soft. When squash is cool enough to handle, scoop out meat. In a food processor or blender, blend cooked veggies with squash until smooth. Return to pan, add buttermilk. Heat thoroughly through, do not boil.

ZUCHINNI MASH
One 12 inch Zucchini peeled Slice down center and remove seeds Cut in two inch squares

SHERALL PLOUSE

Boil 20 minutes in salted water. Drain in colander Stir with Wisk until turns into mush consistency Add cup butter, salt and pepper to taste.

Pepper Jelly
Serves: 6 (1/2-pint) jars

JeNeal Martinez

Ingredients
4 green bell peppers seeded and chopped 10 fresh hot green peppers, such as jalapeno or Serrano, seeded and chopped 1 cup apple cider vinegar 5 cups sugar 1 box pectin 4 drops green food coloring 6 (1/2-pint) canning jars with lids

Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Add pectin and boil for 1 minute. Remove from heat and add food coloring. Pour into sterilized jars within inch of top. Wipe rims and put on lid and ring on. Place in canner of boiling water (cover by 2 inches of water) and process for 10 minutes. Remove from water and allow to cool, check seal.

JALEPENO PEPPER JELLY Linda Marvel 2 medium red peppers, seeded, finely chopped (about 1 1/2 cups) 2 medium green peppers, seeded, finely chopped (about 1 1/2 cups) 10 large Jalapeno peppers, seeded, finely chopped (about 1 cup) 1 Cup Cider Vinegar 1 box SUREJELL Fruit Pectin 1/2 tsp. butter 5 Cups sugar, measured into separate bowl
BRING boiling water canner, half- full with water, to simmer. Wash jars and screw bands in hot soapy water: Rinse with warm water. Pour boiling water over flat lids in saucepan off he heat. Let stand in hot water until ready to use. Drain Jars well before filling. PLACE peppers in 6-8 qt. saucepan. Add vinegar, stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Boil exactly one minute. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1-2 inches. Add boiling water, if necessary. Cover: bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed, and refrigeration is necessary.

Pear Coconut Jam

Linda Marvel

4 cups prepared fruit (buy about 3 lb. fully ripe pears) 2 Tbsp. Fresh lemon juice 1 box SURE.JELL Fruit Pectin 5 cups Sugar, measured into separate bowl (see tip below) 1 tsp. Coconut Oil 1 tsp. coconut extract BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PEEL and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. STIR in pectin. Add coconut oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in coconut extract. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Fresh Salsa
6-8 chopped tomatoes

Linda Marvel

3-6 TBS. dehydrated tomatoes ground to powder (Use this to absorb liquids from fresh tomatoes) Handful chopped cilantro 1/2 chopped onion 1 TBS. Lemon Pepper or juice and zest of 1 lemon Optional: 3-4 tomatillos blended Mix and allow to sit for 2 hours so dried tomatoes can absorb liquids. Refrigerate for up to a week.

Rehydrated tomatoes:
Put about 2 cups dried tomatoes in bowl. Add about 3-4 TBS. olive oil Add about 3-4 TBS. Balsamic Vinegar

Linda Marvel

Mix well. Microwave for about 10 SECONDS to warm ingredients, Or let sit at room temperature for an hour so tomatoes can absorb Liquids. Tomatoes should be soft and juicy when served. Serve on salad, pizza, pasta, crustini, spaghetti, salsa, soups, and spaghetti sauce.

Dehydrated or Sundried tomatoes and Olive Tapenade

Ingredients: 2-3 TBS. dehydrated tomatoes ground to powder OR 14 ounce jar sun-dried tomatoes packed in oil, drained (reserve the oil) 1 cup fresh black olives or pitted kalamata olives 2 tbsp chopped fresh basil 1-3 cloves garlic 1/2 cup capers 1 1/2 tsp Parmesan cheese Salt and pepper to taste Preparation: Place all ingredients in a food processor. Add 2 - 3 tablespoons of olive oil OR oil from the jar sundried tomatoes. Process until desired consistency is reached. Olive tapenade should be course with some chunks, not smooth and creamy.

Olive Tapenade

Linda Marvel

Tapenade is a rich olive spread that originated in the Provence region of France. The classic Tapenade is a paste of black olives, capers, olive oil and spices, but today many types of Tapenade can be found. This Tapenade is my favorite because it includes roasted red peppers. 16 ounces (500 grams) pitted kalamata olives 8 ounces (250 grams) roasted red peppers 4 cloves garlic 1/4 cup capers 2-3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 tablespoon fresh parsley Freshly ground pepper to taste Preparation: 1. Place all ingredients in a food processor. Process to combine, approximately 1 minute total. The mixture should be coarsely chopped. 2. Transfer to a bowl and serve with pita, crackers or fresh vegetables. NOTE: If stored in an airtight container, Tapenade Olive Spread can keep in the refrigerator for up to two weeks.

Whey (Sour Dill) Pickled Cucumbers

Linda Marvel

These lacto-fermented sour-dill pickles are pretty darn close to Sally Fallons recipe in nourishing traditions with two exceptions: I added grape leaves (crispness) and garlic (flavor). The garlic was outstanding (I think we are actually going to do a whole jar of pickled garlic next!). Give the pickles about a week once in cold storage, the flavor only increases in greatness! If you have leftover brine, try using it in a bean soup. Pickling cucumbers 3-4 grape leaves 3-4 cloves garlic peeled 1 tbl mustard seed 2 tbl fresh dill -flowers, leaves, whatever 1 tbl sea salt 4 tbl whey or additional tbl salt 1 cup filtered water 1 qt jar to make one gallon: 4 large 12 4 8 4 1 cup 2-3 quarts gallon jar

Wash cukes and grape leaves. In a separate bowl mix mustard seed, dill, sea salt, whey and water. Place grape leaves in the bottom of the jar, add cukes and garlic then pour in water mixture. Cover with 2 grape leaves. Add more water if necessary to bring to 3/4 or so from top of jar (cukes should be covered). Cover tightly and keep at room temp for 7-28 days before transferring to cold storage or refrigerator. Check the crock every day. Skim any mold from the surface, but dont worry if you cant get it all. If theres mold, be sure to rinse the plate and weight. Taste the pickles after a few days. Enjoy the pickles as they continue to ferment. Continue to check the crock every day. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

Kosher Dill Pickles * Plate that fits inside jar * 1-gallon jar * Cloth cover Ingredients (for 1 gallon/4 liters):

Linda Marvel

* 3 to 4 pounds/1.5 to 2 kilograms cucumbers (small to medium size) * 4 tablespoons sea salt * -1/2 cup whey * 3 to 4 heads fresh flowering dill, or 2 heads dill seed * 8-10 cloves garlic, peeled * 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available) * 1 TBS. mustard seed or pinch of black pepper Process: 1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Cut off at the blossom and stem end. If youre using cucumbers that arent fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them. 2. Dissolve sea salt in 1 quart of water to create brine solution. Stir until salt is thoroughly dissolved. 3. 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and mustard seed. 4. Place cucumbers in the crock. 5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a plate or bowl filled with water or a boiled rock. If the brine doesnt cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water. 6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place. 7. Check the crock every few days. Skim any scum from the surface, but dont worry if you cant get it all. If theres scum, be sure to rinse the plate and weight. Taste the pickles after a few days. 8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day. 9. Eventually, after about 2 weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

Vegetable Party Bouquet

1 Large head cabbage (base) 1 bunch radishes 1 yellow bell pepper 1 orange bell pepper 5 medium carrots 2 bunches green onions 2 cups broccoli florets 2 cups cauliflower florets 1 cucumber, sliced into rounds 1 pint cherry tomatoes 5 stalks celery with tops 1 small head endive

Cut off ends of each radish. Slice halfway down on four sides to form petals. Place in bowl of ice water. Core bell peppers, cut into vertical leaf-shaped slices. Make tulips from carrots by slicing end with paring knife to form petals. Cut off the bottom of the green onion stalks (3 inches) reserve upper portions to put on skewers. Cut close vertical slits from onion center to inch from base. Place in ice water to frill. Trim skewers to various lengths. Place leftover green onion stalks over some skewers. Insert tops of skewers into bottoms of florets, peppers, etc. Cut cabbage in half: place in bottom of basket. Insert skewers into cabbage, balancing shapes, colors etc.

Dilly Dip 1 cup sour cream 1 cup mayonnaise 1 tsp Worcestershire sauce 1 Tab dill weed 1 Tab finely chopped green onions 1 Tab Bon Apptit

Eileen Johnson

Mix ingredients together till well blended. Cover and refrigerate several hours. Makes 2 cups. Serve with fresh vegetables

How to Pressure Can Chicken: Raw-Pack Method

Step 1: Wash all jars, lids, and rings. No need to sterilize them for pressure canning. Keep them at room temperature.

Step 2: Start water boiling to fill the jars with.

Step 3: Cut up frozen chicken into bite-sized pieces. (Let it thaw for just a little bit so it isnt TOO rock hard)

Step 4: Throw the chicken into jars, fill it all the way to the very top.

Step 5: Fill each jar with hot water leaving 1 inch of open space at the top of the jar. Poke down any chicken that is sticking above the water.

Step 6: Put all the jars into the pressure canner and pour in 3 quarts of boiling water. Step 7: Place lid on the pressure canner and turn up the heat on your stove. Allow steam to vent out for ten minutes before placing on the pressure regulator.

Step 8: Bring the pressure up to the correct amount for your elevation (mine was 13 pounds pressure). Process for 75 minutes for pints and 90 minutes for quarts.

Step 9: Remove the pressure canner from the stove and allow pressure to come down naturally. This can take a long time so be prepared to wait. Remove the pressure regulator from the vent pipe, wait 10 more minutes.

Step 10: Remove jars from canner and allow to cool. Then check the seals, label them with the date canned, and ENJOY!

Please note: I followed the directions in my manual and in my Ball Canning Guide. Your manual may be different so make sure you double-check before you do this on your own!

FOOD STORAGE MADE EASY JODI AND JULIE

http://foodstoragemadeeasy.net/

NOTES AND IDEAS