Canning Pork BBQ with Homemade Sauce!

I have been on a barbeque kick, yall! I have made it every week for the past 2 months. I love it with a corn cake and fresh coleslaw, bread and butter pickles optional. Plus, pork butts have been on sale.
I always change up my rub, but it usually consists of salt, black pepper, red pepper flake, garlic, ground mustard, and smoked paprika. Roast at 400 for 15 minutes then set that sucker on low, low, low! If the pork dries out, pour a little apple cider vinegar, beer, stock, whatever you have, on top. When fully cooked, cool until you can handle it. Now, some like minced, but I pull. I start with a fork, until I get impatient and go to it by hand.

To can, you can do it as is, topping off with stock or water, or even a splash of vinegar added to the liquid.
I know barbeque is a method, but I like mine smothered in smoky, sweet sauce. I didn't want to risk using a commercial sauce, since they often contain corn starch, and that's a no-no in canning. I tried to keep track of what I used, but you know how that goes. I quickly resort to tossing in whatever pops in my head, stirring and tasting like a witch over her cauldron. But this is what I was able to jot down:

2 12oz cans tom paste and stock, water to make 2 qts
1/4 tsp cayenne, 1/2 tsp mustard powder, 1/8 cloves
4tbs sorghum
1/2tsp red pep flake
1tsp black peppercorns
1 Tbsp salt
2 Tbsp Worcestershire
1 Tbsp balsamic vinegar
2 small onions, roasted
6 cloves garlic, roasted
3oz apple cider vinegar

I know I ended up with quite a bit more vinegar, tossing in a cinnamon stick, and more sorghum. The result was impressive for a first-timer! After processing, the smoke had really come out, so I may not cook the sauce so much next time. It is incredible, but I like a bit more tomatoey, sweet taste. Oh! Just use a blender stick to combine everything til smooth.

1. Combine all sauce ingredients and simmer (I did about 2 hrs, so maybe half that time if you like a more fresh, raw taste). While this is going, pull your meat and divide evenly among your jars to about 3/4 full.
2. Top meat with hot sauce, leaving 1 inch of headspace. If you are short a bit, top with water.
3. Remove any air pockets. Top with lids and rings.
4. Process for 90 minutes in a pressure canner.

Canning White Chili

Sometimes, you will try something new and kick yourself for not trying it sooner. At my son's birthday party, I served white chili as an alternative to those who don't like traditional chili. It was a big hit and ran out before anything else. That morning, I stripped down a chicken I had roasted earlier in the week and tossed in the slow cooker with the following: 2qts chicken broth, 2 cans of cannelli beans, rinsed, 2 cans green chilis, one chopped onion, 2 cloves garlic, salt, cumin, and a pinch of cayenne. I also provided chopped cilantro as a garnish. It was seriously delicious!

I thought this would be a great item to have stored in the pantry. After looking at similar recipes online, I set out on my own. This is super simple and requires no cooking.

1. Soak 2 pounds white beans (I used Great Northern) for 6 hours or overnight.
2. Heat 3 quarts of chicken broth. Add 1 Tbs canning salt, 1/2 tsp cumin, 1/2 tsp chili or cayenne powder.
3. Dice 3 pounds of boneless, skinless chicken. Thighs are my favorite. You can use raw or cooked, or sear chunks before canning. It will cook the rest of the way during processing.
4. Dice 2 medium yellow onions.
5. Divide ingredients evenly in clean jars, including 2 cans of diced green chilis and 2 cans salsa verde. (These are in the Mexican/Hispanic food section at just about every grocery store.) Top off with broth, adding water if necessary.
6. Process at 11 pounds of pressure for 90 minutes.

My batch produced 7 quarts. I did most of these in pints so that we had single servings for lunches. I love adding a bit of shredded cheese and corn chips. You could add some more veggies to this recipe, such as corn, tomatoes, or different peppers (anything will do...bell, pablano, jalepeno, etc.)
You could easily swap out turkey or chorizo, or skip the meat altogether.

Gettin Corny!

The in-laws gave us a big bag of fresh corn. While we love corn on the cob, there was no way we could eat all of it before it turned. Da-da-dum! Canning to the rescue!
Canning corn was a first, but I found it very easy and quick. We have since eatten from one quart, and the taste is out of this world! It literally tastes like you just cooked it from fresh, leaving commercially canned corn, and even frozen corn, a homely alternative. I was very impressed.

1. Shuck those ears! (You can dry the husks for tamales or even crafts, like the traditional corn husk dolls.) Scrub softly with a brush and running water to remove silks.
2. Cut the kernels from the cob. The easiest method for me was placing an upside down cup inside a large bowl. Use this platform for stability, and the bowl collects the kernels nicely. A serated knife works best. There are kernel strippers available. Try a kitchen store, like BB&B, etc, or ole reliable Amazon.com.
3. Fill to the bend of jars and top with hot water, adding canning or sea salt if desired.
4. Process for 75 minutes in a pressure canner.

I later found instructions on canning corn on the cob. Obviously, this isn't the most space efficient method, but it would be worth it if you prefer your corn on a handle.

After all is said and done, you have quite a bit of waste. Of course, everything is compostable. You can also dry the husks for tamales or crafts, like the traditional corn husk dolls. I was able to stretch the cobs by making corn cob jelly. Eh. Quit it. I see you turning up your nose, just like my family did. Think about it though. Corn is very sweet, and corn syrup is used in sweets all the time.

1. Place cobs in a stock pot, breaking them in half if needed. Cover with at least 2 inches of water.
2. Bring to a boil, then steep. Some recipes said 30 minutes; some said overnight. I honestly don't know how long I went. I let it steep while we ate dinner and spent time with the kids, so I would guess at least an hour. I brought it to a boil and just cut the heat off.
3. Remove cobs and strain. If you don't want the little corn bits in your jelly, strain through cheesecloth or a coffee filter.
4. Measure 3.5 cups of cob "tea" and bring to a rolling boil with a pack of powdered pectin.
5. Stir in 3 cups of sugar and bring to a rolling boil again for 3 minutes.
6. Do your jelly check. Pour into hot jars and process for 15 minutes in a hot water bath. Makes 5 half pints.

The taste is sweet and a bit woodsy.

Canning Fresh Pineapple

Last week, our grocery store had fresh pineapple on sale for $1 each. I resisted the urge and made a mental note to look up canning pineapple. I knew we wouldn't eat more than one in a week, and these wouldn't last much beyond that. Good news! I found my info, and the next day the pineapples were knocked down to 50cents each! I bought 10 and went to work.
I chose to do chunks. It seemed like the easiest prep, and that is usually what I buy. I also chose to can them in water. I avoid syrups at all cost, and the option of cutting out sugar seemed appealling. Most of the time we eat pineapple with something and rarely on its own. The extra sugar will not be missed.
I ended up with 9 quarts with some "quality control" snacking. I guessed my cost was at most 50 cents a quart. $1 a can is a good deal at the grocery, so I think I came out ahead! I will definitely keep this in mind if I ever see a price cut like this again.
Oh! Directions!
1. Cut pineapple into chunks or whatever shape you would like.
2. Pack into jars and top with boiling water.
3. Process for 25 minutes in a hot water bath. The acidity is high enough that nothing needs to be added. I could not find any recommendations for pressure canning.
4. (My favorite part) Listen to the chorus of pings.

Container Garden & Danelion Jelly

Readers, the gardening bug has bit! We are past any danger of frost. (Maybe. You never know in Tennessee. ) The grass just had its first cut of the year. I saw my first hummingbird today. The comforters and flannel sheets are being boxed up. Spring has finally sprung.
Now, last year was a bit of a nightmare. The garden started off well enough and with the best intentions. However, my hatred of sweating in the sun and the leap to a large plot kept me from being as active as I had hoped. I should have remembered to take baby steps. However, this problem seems to be fairly universal when it comes to gardening. So when my landlord offered to till the dirt for me, I declined. I have not purchased any seed...yet. The tools remain in the shed.
This doesn't mean I am giving up but merely scaling back significantly.

Our deck is south-facing, and I have plenty of planters and 5 gallon buckets. I have decided to stick with peas, beans, some flowers for vanity's sake, and take a gamble on zukes and watermelon, which will be trained on the deck's vertical supports for the roof. Depending on the price of sand, I may grow carrots. I have read that a mixture of sand and soil will help roots stay straight and not fork off.
I definitely won't be feeding our family exclusively, but it will still be appreciated and hopefully give me the confidence to step it up a notch next year...or even for the fall.

Another reason I resisted going in the ground is that we are moving this summer. We are still in the process of looking, but I have my heart set on a property in Ashland City, surrounded by 100 acres of glorious seclusion, open fields peppered with the landlord's cattle, and fenced in by woods. Wherever we end up, we have learned so much about what is truly important to us. We now have a solid list of what is a must have for our forever home. That's what I call the dream house in which we grow old, set down our roots, and have grandkids over for the summer.

Back to gardening, I also did some starters for tomatoes and bell peppers. I am hoping that we will move in adequate time to transplant and even grow cucumbers. I have a handful of jars left from last year's pickles. I am also looking forward to plugging in some perennials, such as asparagus and berry bushes. Perhaps even some apple trees. I previously had held off, thinking we will move before any of it can be used, but you never know. Really, even if I did leave it behind unenjoyed, it might inspire future tenants to pick up gardening. Live and learn.

Another sunny sign of spring is the dandelion. I know people typically curse these "weeds," but I decided to try out an old recipe for dandelion jelly. I wasn't sure what the flavor would be like, but I wasn't disappointed. It isn't terribly strong, like a light and floral honey. The hardest part is collecting, made easier by willing children.You also must separate the yellow petals from the green bud, which is tedious but goes quickly with the aid of scissors. Try this recipe for a unique gift and a way to cut the dandelion population slightly
Important: only use flowers from an untreated lawn. No pesticides, weed killer, etc. You do not want that in your body.

1. Pour 3 cups boiling water over 6 cups of dandelion petals, loosely packed. Cover and steep til cool. The color should be a dark amber.
2. Strain, using cheesecloth so that no petals or pollen remain in the tea. If you no longer have 3 cups, you may add water.
3. Bring tea to a rolling boil, adding 2 Tbsp lemon juice and 1 box of powdered pectin.
4. Stir in 4 1/2 cups of sugar and boil hard for 2 minutes. It should thicken to a syrup consistency. I always do the plate trick to make sure it is thick enough. Pour a small amount on a plate, let cool, drag your finger through. If the jelly comes together again, boil 2 more minutes. It is ready when your finger divides the jelly.
5. Fill jars to 1/4" and process in a hot water bath for 15 minutes. Remove from pot, let cool overnight, then the rings may be removed. Check your seals and enjoy!

Saving $$$ on Groceries

Everyone likes saving money. At least I hope so.

So, this post is about saving money on your grocery bill. Just some tips that keep this family of four fed at or below $100 a week.

            The first step is to learn how to cook. This is usually the first step in eating healthier as well, so two birds, one stone. Convenience foods are more expensive and usually higher in calories, fat, and sodium. Plus, do you really want all those preservatives and junk? This is definitely one of those life skills that everyone should have. The bulk of your purchases should be fresh fruit and vegetables, dried beans, pasta, grains, meat and dairy products (if you do that).

My thanksgiving turkey...a steal at 69cents/lb!

My biggest saver has been discounted goods on their way to the trash bin. It is worth it to figure out when your grocery store rotates products. Produce is always iffy, but all packaged meats have a “sell by” date. Most stores will have designated spots for discounted items. They may be tucked into an aisle or set off to the side. Our Krogers has a small shelf for discounted produce, and the last section of the meat is labeled “Managers Special.” There is also a few shelves next to the magazines that has all sorts of non-perishable items, like dried and canned goods, medicine, spices, even utensils, as well as seasonal items. I have never bought an item from this section that is even near its expiration date. It is usually a dented can, an old package design, or surplus. Some of the best deals have been 16oz boxes (yeah, I thought it was weird, too) of organic pumpkin puree for $.99 each, ibuprofen 100 200mg tablets for $1.49, 5lbs of organic unbleached flour for $2.49, dry pectin for $.25 a box, and my kids favorite cereal, Koala Krispies for $1.49 when they changed the box. You can really find some great deals.

Of course, there are the steadfast rules of shopping on a full stomach, comparing generic brands, sticking to a list, and shopping during the day or at night to avoid stressful crowds. Couponing is infamous now, but I haven't seen it play out in my life. I do not have the time or resources to be that extreme. I do keep the coupons from the register. I almost always get one that will take off $1 off of a $6 purchase of organic produce. I have to admit that I primarily shop organic produce and other goods. It does cost more, but I feel better putting it into my kids. Organic meats are just too expensive for us right now.

http://www.flickr.com/photos/buzzfarmers/7318387934/

International markets are wonderful! The prices are phenomenal. You don't have to be a Thai fan to benefit either...but all the better if you are! They have a wide variety of items, including produce, milk, eggs, cheese, etc. Don't hesitate to ask for assistance if needed. Every manager I have encountered has been all too happy to translate labels or help me find the right kind of nori.

Farmer's Markets...my schedule pretty much keeps me from going. However, they are a great way to support local farmers while saving money. Ask questions! Where are they located? What are their practices? If you buy X amount of dollars, will they throw in something? Try going at the end of the day. Prices can be negotiated down, as making some money is better than none. Plus, they have a lighter load on the way home. CSAs are a great way to support independent farmers, and they usually try to throw in extras whenever possible to show their gratitude.

If you are able, of course raising at least part of your groceries will help. Anyone can have a little patio garden. If you have a yard, get into it. If you are legally able, try a couple chickens for eggs, and, if you can stomach it, raise chickens or rabbits for food.

Then, there's the extremists. Fregans! This one requires some leg work and good people skills. Ask grocery stores and restaurants if you can glean from their refuse. It will always be different, but free is free!

Woot! Apple Cider on Sale!

My favorite benefit to canning is saving money. Yesterday, our grocery store had apple cider on clearance for $1.99 a gallon. The regular price is $5.99. I bought 3 gallons. Obviously, no one can drink that much before it turns, so I canned most of it.

1. Sterilize jars while warming up the cider. I would discourage spicing the cider before canning. Some spices become more potent the longer it sits, which can leave it undrinkable.
2. Fill leaving ¼” headspace.
3. Process for 30 minutes.

I am looking forward to opening some up in August, which is when I start craving it, instead of waiting for the store to start stocking it. I can be quite impatient when it comes to fall flavors. This is also why we have 10+lbs of pumpkin on the shelf.

Another way to preserve that cider would be jelly. I did this a few weeks ago, when our store marked down organic cider to $1.49. This turned out very well.

1. Combine 2 cups cider, ½ cup lemon juice. Stir in more of less 2 cups sugar, depending on how sweet the cider is, and bring to a hard boil.
2. Add 1 packet of liquid pectin and return to a hard boil for 1 minute.
3. Remove from heat and skim off foam.
   
4. Fill jars, leaving 1/2” headspace. Process in HWB for 15 minutes.

It is perfect with pork roast. Rub it down with salt and rosemary. Quarter a couple apples and one onion in the pan. Cover and bake at 325 for about an hour or until the center accedes 145. Glaze with cider jelly the last 15 minutes.