Strubs Homestyle Pickle Brine Recipe
breasley
16 years ago
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Comments (6)
breasley
16 years agoLinda_Lou
16 years agoRelated Discussions
Ball Corn relish?
Comments (12)All I know is this one is delicious. Love how you can use frozen corn, too. From NCHFP. Pickled Corn Relish 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn 2-1/2 cups diced sweet red peppers 2-1/2 cups diced sweet green peppers 2-1/2 cups chopped celery 1-1/4 cups diced onions 1-3/4 cups sugar 5 cups vinegar (5 percent) 2-1/2 tbsp canning or pickling salt 2-1/2 tsp celery seed 2-1/2 tbsp dry mustard 1-1/4 tsp turmeric Yield: About 9 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints or Pints 15 min 20 25 -------------------------------------------------------------------------------- This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009....See MoreRelish too thin?
Comments (6)Since Linda Lou didn't mention it I assume the flour is ok to use in this recipe? I don't know the recipe so can't say but flour is normally not allowed in canned recipes. But if it is too thin then just drain off a bit of the excess liquid after opening the jar. That is the standard solution. Or use the instant Clear Jel or add your thickener of choice AFTER opening. Dave...See MoreWhat would you feed me?
Comments (40)If you wait until next week, IÂll take you to the Kutztown Folk Festival here in eastern PA, where youÂll be able to sample a huge variety of PA Dutch specialties all in one place (link below) and be tempted to take home one of the 2000+ locally made quilts on display. Some of your choices will include chicken pot pie, schnitz un knepp (ham cooked with dried apples and dumplings), Lebanon bologna (a type of summer sausage) sandwiches, potato cakes, sausage and pepper sandwiches, shoofly, cherry crumb or other crumb-topped fruit pies, corn pie, fried scrapple and/or corn meal mush, roast ox, and pickles and preserves of many varieties. On the way home, weÂll stop at one of the farmers markets for thinly sliced dried beef, applewood smoked bacon and ham, Lodi apples, Uncle HenryÂs hard pretzels, any one of a dozen varieties of potato chips still fried in lard, sticky buns, chip steak, freshly picked corn, untrimmed celery, pickled eggs and red beets, pot pie noodles, whoopie pies and Moravian sugar cakes. I confess that I wonÂt feel much like cooking dinner since IÂll be tired from volunteering at the festival. We can go out for dinner at any one of a score of diners or 100+ year old still-operating village hotels/taverns, where itÂs possible that some of the nightly specials may be stuffed beef heart with gravy or pig stomach stuffed with potatoes, onions, smoked and fresh sausage. YouÂll have to remember that many of the vegetables or items like steamed clams will be served with addiction-inducing browned butter. Yuengling beer will be on tap everywhere but you can also have prize-winning Chambourcin wine from one of the Lehigh ValleyÂs vineyards. Here is a link that might be useful: Kutztown PA German Folk Festival...See MoreWhat's For Dinner - #350
Comments (102)Shirl, the chickens were ones we raised ourselves, but they were smaller than the last batch, which averaged 8 pounds each, dressed! These were closer to 4 or 5 and it made a huge difference. I spent my teenaged years working at a fried chicken/sub sandwich joint, so I learned to "break down" a chicken in less than 2 minutes. From whole chicken to 2 legs, 2 thighs, 2 wings, 2 breast pieces and a back. The breast pieces weren't as big 45 years ago as they are now, so they stayed a single piece. Now I cut the breast pieces in half and so I get 10 "edible" pieces per chicken plus I use all the backs, necks and feet for stock. OK, we raise beef, pork, chicken. What did we have for supper? Kale enchiladas, LOL. Elery made them with a lot of cheese, some kale, some of my home canned tomatillo enchilada sauce/salsa, some kind of Mexican rice on the side. I spent the day at the shop doing Dave's books, so it was nice to not have to make dinner, and I didn't complain at all, even without meat! Annie...See Moreksrogers
16 years agobonnie_travel_sympatico_ca
14 years agoJudith Swanson
2 years ago
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