Lemon Marmalade

Lemon Marmalade (tart)

4 cups lemon pulp
2 lemons sliced thin about a cup
1 cup thinly sliced lemon peel (rinds)(just peel)
¼ tsp baking soda
2 cup of lemon juice (fresh squeezed its best but bottled will do)
1 cups of water
5 cups of sugar again to taste I like 4 but I like tart
1 packet of pectin and a pinch
or
gel to the gel point of 223 degreez for no pectin


Ok the first thing to do is get the rind cut  this is the only way to do marmalade if you do not it does not have that little bit of tangy that real marmalade peeps love

So thinly slice your 2 lemons this is the rinds that keeps the pulp on it. It comes to about a cup or so give or take.Now take the slices and cut them into quarters. Put the slices in 1 cup of the water and 1 cup of the lemon juice add the baking soda and put it in the pot bring it to a boil . Now turn it down and let it simmer on low for oh 20 minutes this tenderizes it.

In the mean time cube up your lemons and this is without the peel cut enough to have 4 cups of chunky but like all my tips you make it the consistency you like after all its your jam.

Ok once the slices have simmered add the rest of the liquid and the chunk and the pectin
Bring this to a rapid boil foamy like. For I say oh 5 to 7 minutes stirring all the time this is when a friend or husband saying “Oh my gosh that smells so good”

Ok next add the sugar slowly (Have your sugar measured out and ready)

Bring back to a boil to dissolve sugar then to a rolling boil just to gel point that should be 223 on a thermometer

Ladle into jars

Give them a bath 15 minutes is my standard time

This is a super one and you do not need pectin that is great let me explain if you bring your marmalade up to a rolling boil with a candy thermometer to 223 you will get it to the right gel point but this takes practice so do it once you have mastered it with pectin

The Tigress did it again...

She "The Tigress"made mustard and so I took the recipe and tweaked it...I added honey....I feel you can give and take your taste to make the mustard the way you like it. The best part of this is that it gives you the real mustard taste....

sri lankan mustard

adapted from at home with madhur jaffrey

6 tablespoons yellow mustard seeds
4 cloves garlic, diced
1 & 1/2 inch slice ginger, peeled and diced
1 cup apple cider vinegar
3 teaspoons cayenne powder
3 1/2 teaspoons sea salt
1/4 teaspoon turmeric
4 teaspoons sugar

1. place mustard seeds, garlic and ginger in a bowl or jar and cover with the vinegar. let stand for 24 hours at room temperature.

2. place vinegar mixture in blender, add cayenne, salt, turmeric and sugar and blend until a creamy consistency is reached. you can add a bit more vinegar if it is too dry.

3. once blended, place in jar and let stand at a cool room temperature for 3 days. store in the fridge thereafter.

I added a 1/2 cup of mustard to the mix to make it sweetish.....

Be creative

Sorry I have been so buzzie

So buzzie adjusting to going on interviews, baking,cooking and most important canning. Yup the holidays are near and that is the big time for my jams. I am now in a certified Kitchen which makes it great for me to be able to sell my jams and pickles ...I have been going to this kitchen for quite a while for cooking classes and there is so much more to this place Seasons Catering this is the most happening place. First they have catered a few parties I have attended and one that I put on myself at the old workplace. Waa....Their food is delightful and the owner Gaby and her staff are wonderful here is the link. Go check out there classes I go once a month it is just nice to escape for a while and get into another world and we all know how much i love to cook....although I am kinda like Dr. Frankenstein I do like to experiment but all in all my good is kick butt good if i do say so myself. Today I am going to be posting a few different things I have created in the kitchen as well as a few of the Jams I canned up at Seasons.

WOOOWHOO....OOO

yup scored some ribbons

Thank you Mr. Rippee...

Well the first shipment of blueberries for canning are here....WOOOWHOOOOOO...30 pounds gotta love it....I'm going to jam my little butt off....I know that I have been not so blogggy lately but I have allot on my plate this week but that is no excuse The girl is back again I do have a bunch of stuff to catch up on in the garden but that goes on my dirty lil blog my new gardening blog I love gardening and I thought it would be nice to keep it separate kind of like a blog book now I have a few different chapters....So I'm tired I did half the blueberries and need my beauty sleep...God Bless and I will catch up tomorrow and this weekend ....

I'm goin under.......

Bread and Butter Pickles


I'm going under to pickle today I got a secret ingredient yes it is a secret nononon I'm not telling you must wait to see if it works.......today I start with my pickles I know it is not the season for pickling cucumbers but I have a secret source oh it is such a secret kinda day......i feel so evil...lol....This is going to make my bread and butter pickles a true blue ribbon winner....blue ribbon you say ...yup..I have decided to enter all my canned goods into the county fair how homey of me to many people say my jams and pickle are sooo good thus giving things away free has its rewards...because in June i should be up and running I'm going global people and Tom I have my labels here is one......how cute is it......I'm going to get my DBA and I'm so excited and i know i know in a sinking economy how are you expected to make it....Positive think kids gets you everything and those things it does not get you you did not need...Ok I hear the produce guy calling me...gotta run but I'll be in and out all day ...God Bless

Been up since 5

Tomatillos were on sale so off to Salsa Verde land I went in the rain BBQ-ing The tomatillos the jalapeno and the chillies my hubby got up about 7 and thought what the heck where is she things are cooking but hummm oh there she is out in the rain BBQ-ing and why do i think that is strange i married her....LOL....We have a really buzzie weekend tonight is Cindy's 50th and i get to meet her friends ok Cindy is the BFF for adventures the Rose Bowl the Dancing with the Stars friend ......Then tomorrow off to the gym which i should have been today but the BBQ beckoned me ....so tomorrow Linda and Bob's house for Super Bowl and a game of Pool Linda and I pretend we can play i will get pictures of it I miss her we USE to be really close till she moved up north.....10 houses up the street......lol....When I did the Avon Walk in 2008 she was my official trainer and it was fun we walked and walked and when ever I said the F***** word which those who do not know me I talk in person like a truck driver at times anywho she would make me run ever time i said it and gee i stopped says it as much why it worked....LOL.....i made quilt for Linda for her birthday and she got it half a year after the birthday....

Where have I been

Ok lets go back the last Saturday i shared Ok I canned more here are a few pictures...then I have worked worked and more work mostly catching up with the end of 2009 and have some things going on at work coming up but that is to boring for you guys.....I also started the seeds for the spring garden here are pictures of that...I did that with My best pal Julez she got a new green house and gave me her old one.....SO that to is exciting cause I'm growing my own pickling cucks and tomatillos for the pickles and salsa

















And I went and signed up for the Avon Walk yes 39.2 miles two days WOOWHOOOOO....What am i crazy....I did it in 2007 right after i got done with my surgeries and treatment and it was really a great life experience and I'm giving myself the challenge but i will give you more info on that next week when i have all my ducks in a row...

Canning today Baby........

This bunch of blueberries gets mushed to become this.....


















Then add this ........ put your jars in the dishwasher to clean













Spiced Blueberry Jam……June 1938 original recipe tweaked by Lani 2009

10 cups of fresh blueberries
1 cup of water
1 tsp of …….all spice…cinnamon….crushed cloves
5 cups sugar
One package of pectin or more like a half package more
¼ cup lemon juice

I get my jars ready by putting them in the dishwasher for a little bath you can do it while your making the jam...no need ot do the bands...and the little lids can be par-boiled not hard boiled or you may looose the seal


So you need to take your blueberries and crush them in a bowl use a potatoes masher

The 10 cups turns into about 6 mushy cups

Mix about a ¼ cup of the sugar with the pectin

I like to grind my own cloves from whole it really makes good taste….use a zip lock bag and a meat tenderizer or a hammer…..bam bam crushed the aroma is so intense

Ok so bring your berries, pectin, water, lemon and spices to a rolling boil for 10 minutes it is a boil that you can’t stop…….

Now add the sugar and bring back to a boil for about a minute or two

* Trade secret keep cup of ice water with a teaspoon in it next to your pot when you think it is done then take the spoon scoop some out lay it on a plate till it becomes room temperature and if is the right consistence for you your jam is done

Skim off the foam….if you add a cube of butter when you start to cook the fruit it gets rid of the foam but I remember when I was young that was the part for me ….I use to wait for my grandma would scoop it on top of muffin or biscuits and I was in jam heaven

I pour the jelly in a big measuring cup to pour into the jars…

Pour the jelly ¼ “ or so from the top put on the seal and cap it and give it it’s bath

You should put these into a bath for at least 10 minutes

My jamming career is trail and error and it has been a fun trip please email me with any questions you might have cause I love this new adventure
‘

God Bless

Canning...Canaries....and more crap

The sink ...after stripping the neighbors tree..and the sink was refilled four times...I'm insane I tell you!!!!!!








The worker...

The mess

So I ruseled with the bird fiasco for two days I was at the pet store trying to figure out how I was going to take care of the whole bird mess...what to do get another cage ????what room to put it is.??? give the canary to my sister....So in the mean time while I was canning the pomegranates from the neighbors tree here are some shots of that .... SO I was in the pet store for a hour or more mulling over what to do then I asked the girl well look you jack ass you sold me the bird and told me they would be "Just fine together even if it were two males?"....She looked at me as if I had two heads...Take the bird back........Well the owner is on vacation till next Tuesday and we can't make a decision like that with out her approval it is a bird for gods sake not a diamond ring.....So i left a bit frustrated and cased the house to decide where we would build the room addition for the new bird....So i finished the canning while looking at the little bird.....Finally got to sleep and the next day hubby goes to the church of golf which is his every Sunday outing and when he got back i said what can i do I'm lost and then ...."well what about a bigger cage.....DUHHHHHHH you dumb duck......So off we go to get the cage it is more square footage then my home and now that they both have there own bedrooms a full kitchen two swings and four feeders there happy i don't think they even know there in the same cage....God what a life I live God bless my hubby because he married this......he had a choice people he really he as I tell people all the time a gift from the good lord!!!.....LOL..God Bless and have a good week...

Im going to be in Connecticut in September .....

Who lives there or near enough to meet me for coffee?????? Hubby and I are going to watch the season change....sounds funny...Connecticut is so near to New York and Boston we just done know what to do first....and I'm so excited so do ya live near there?????

I'm going to make more Kosher pickles this weekend the pickling cucumbers are on sale for get this 2 pounds for a buck did ya hear that..so here are some pictures no real action shots but I will have hubby snap some of me when I'm in action this weekend...So the first thing is pick nice green dark or light pickling cucumbers and clean them and put them in ice water for two or three hours crisp them up really good...while that is going put your jars in the dishwasher it is the simplest way to get them clean and hot...


I put the recipe on the bottom of this page but everything I do is by eyeball and a little this and a little that....I'm so not a follower in anything including canning...so enjoy this and I will get more action shots this weekend and we will be having the funeral for the flipper....poor thing...but it is going to be so fun....God Bless you all....

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8ish sprigs fresh dill weed
8ish heads fresh dill weed

DIRECTIONISH:

Wash cucumbers, and place in the sink ( I use the what ever is big enough ta hold um)with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 or so (1 quart or smaller ) canning jars and lids in boiling water for at least 10 minutes. Or the dishwasher like I showed ya
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Yup he forgot but on the other hand.....

....I having been canning up a storm for any of you who don't know I love cooking and canning is my new thing to do ..I made a batch of red salsa a few months ago but was dismayed with it. But this batch I think is good. The history is we eat at a little Mexican restaurant down the street for years I tell ya. So every time I go in I ask for the recipe and each time she gives me just a bit of it not the whole thing....Finally on my B day she gave me what I think was the last of the recipe ...her last words were "miss yanie you no have des ting we have to grind da red peepers in" oh yes I do Missy I got it when I took the cooking class in New Mexico now I may have never used it but I have one god dam it..so I go home and try it....well two days later seven trips to the Mexican market....endless dishes flying and being washed the motor to the food processor is smokin .... and try to go to the Mexican market speaking English not a good thing when I'm trying to get the produce boy to help me he is looking like a curious dog tipped head and the things he pointed to told me he did not know what I needed. So I ask the guys behind the meat counter that holds large pigs feet... goat intestine and other things that are delicious until ya know what they are ....ugggg ...but these guys start talking in Spanish and I know they are saying they would like to take me home undress me and take advantage of me and I'm just smiling while they grin....so off I go to the lady in front maybe just maybe she can help...I ask her some questions and she says you need to spend 5 dollars to use the debit card for god sake I did not even purchase anything yet....HELP I'm in Spanish hell and cant get out!!!!!!!!! So Grill peel cook add spices a bit of this then a little bit of pat...lol....So I took the dried peppers and put them on the grill and POOF up they went like a dried out Christmas tree ....I was suppose to grind them in the what cha ma call it....So yup back to the Mexican store and ever time I went in back they all just stood shaking there head and I was just laughing as usual...lol......Now I'm at the point of canning and I had no idea that tomatoes had to be bathed for at least 40 minutes so the first batch has been given away to people we know will devour it right away....When I first made it it was so hot that it would have blown grown mans head off......Not funny so three pounds of tomatillos later and like I said two days.....so look here is the recipe and some pictures...I'm going to share my cookery with you guys now my measurement are how do we say to tasteish......





Salsa Verde al la Lani
Recipe kinda : To can 24 small jars or feed an army!
3 pounds pf tomatillos grilled
2 Jalapenos peppers grilled
2 Serrano peppers grilled
1/2 or a little more cup lemon juice or Apple cider vinegar
1 tablespoon of ground turmeric
2 table spoons of oregano
1/4 cupish of sugar
2 onions chopped
1 bag dried peppers de los arbloses

Ok so grill all the stuff tomatillo, jalapenos and Serrano's.
take the stems off and food process them...do not loose any juices just pour them in the pan.
Grind the Los Arboles chilies in the stone thing what the heck is it called
Chopped the onions
put everything in the large pot and cook all frincken day......
Cool in the refrig over night it tastes better the next day to try it....ya know this is ridiculous if you want It know how to do this I will email it to you.....I love you all come over for some chips and salsa and music I YIE YI YIEEEEEEE