Vegetable Relish, Pickling & "Catchup"

Most of us tend to think of relish and ketchup as something you put on hotdogs, but there are many variations on these favorites, especially is you make your own. I got out my copy of the American Women's Cook Book, which has a taped binding and a missing title page, but I'm guessing it's from the 40's. There were so many great recipes to share, but as far as the processing and canning I'm going to send you to a site from the experts.

You can download the Complete Guide to Home Canning for free at the National Center for Home Food Preservation: http://www.uga.edu/nchfp/publications/publications_usda.html

Everything you need to know about processing your harvest is in these documents. It's important to be up to date on the correct temperatures and times. Food poisoning is no fun, and can be very serious, especially for children and the elderly.

Beet Relish

4 cups chopped cooked beets

4 cups chopped cabbage

1/2 cup grated horseradish

2 tsp. salt

1/4 tsp. pepper

2 cups vinegar

1 cup sugar

Combine the vegetables, horseradish, salt and pepper. Boil the vinegar, dissolve the sugar in it and add to the vegetables. Cook until tender, then process in jars. Makes 5 pints.

Cranberry Catchup

1 pound onions

4 pounds cranberries

2 cups water

4 cups sugar

2 cups vinegar

1 tbsp. ground cloves

1 tbsp. cinnamon

1 tbsp. allspice

1 tbsp. salt

1 tsp. pepper

Peel onions and chop very fine. Add cranberries and water; cook until tender. Rub through a sieve. Add remaining ingredients and boil until thick, stirring occasionally. Pour into hot jars and seal according to recommendations. Makes about 3 pints. Serve with poultry or meat.

Corn Relish

18 ears sweet corn

2 large green peppers

2 sweet red peppers

1 small cabbage

4 onions

1 cup chopped celery

1 quart vinegar

2 cups brown sugar

2 tbsp. salt

3 tbsp. mustard powder

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot jars and process according to USDA directions.

Tomato Catchup

1 peck ripe tomatoes

3 onions

1 small clove garlic

2 red peppers, seeded

1 1/2 bay leaves

1 tbsp. salt

1 tbsp. whole allspice

1 tbsp. celery seed

1 tsp. cayenne

2 inches cinnamon stick

1/2 cup sugar

2 cups vinegar

Boil first 6 ingredients until soft. Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato pulp and boil rapidly, stirring occasionally until thick or quantity is reduced one half. Remove spices, add vinegar and boil 10 minutes longer. Pour into hot sterilized jars according to USDA instructions.

On OFL we have a forum members recipe for freezer pickles:

http://oldfashionedliving.com/pickles.html

~Brenda

Edible Calendula for Color and Taste

I sow calendula seeds almost every summer because they are easy to grow, edible and last until a hard frost in the fall. This year I planted the seeds in July, and they'll be blooming in August through at least early October. I use the petals in herb vinegar, and salads, plus I cut some blooms to bring inside, but I leave most of them in my flower garden for their pretty colors. What I don't cut or harvest for using, I deadhead until late in the fall, then I allow the seeds to form. There are always plenty of seeds to dry and save for next year. I store them in envelopes and keep them in a basket with my other seeds.

I've found calendula grows best in full sun, with regular soil, and watering when it's extra dry. I don't fertilize, and they always do well. If you do add anything to the soil make sure it's organic, and don't use sprays if you plan on using the petals in recipes.

This is one of the salads I've made with calendula petals. It's delicious and especially pretty if you are having a tea or luncheon.


I used a mix of organic greens and lettuce plus:

tomato

cucumber

carrots

cilantro and basil leaves, stems removed

First, I tossed the basil and cilantro with the greens. You could use other herbs as well, but I like these two together. I topped the greens with the sliced cucumber and tomato and put the carrots off the the side. I picked two large calendula blooms and carefully pulled the petals off, leaving the center because it's bitter. After the salads were on the plates I sprinkled them with the petals. I used a raspberry vinaigrette, but Italian dressing is good too.

On OFL we have tips and recipes for nasturtiums, which are also easy to grow:

http://oldfashionedliving.com/nasturtiums.html

Summer Desserts for Hot Days

This week and last week has been hot and humid in Michigan. I broke down and made homemade pizza one of the days because everyone was tired of eating hamburgers, brats and hotdogs. We overbought for my son's graduation open house last weekend, and ended up with a lot leftover in the freezer. I'd much rather grill in the summer, but some days the heat has even made that uncomfortable. I have great respect for those of you who live in states where it's hot like this all the time.

I'm rambling a bit to get to the recipes for today. I was looking through my recipes for refrigerated desserts to make this week, and thought I would share a few of them.

Frozen Mint Dessert

Ingredients:
25 Oreo cookies, or store brand
1/3 cup melted margarine
1/2 gallon mint chocolate chip ice cream
1 cup sugar
2/3 cup evaporated milk
2 tbsp. butter
4 squares semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips

Crush the cookies and add melted margarine. Press into a 13x19 pan and cool. Add the ice cream to the crust and place it in the freezer. Bring the sugar, evaporated milk, butter and chocolate to a boil in a saucepan. Set aside to cool completely. When cool pour it over the ice cream layer and put back in freezer until frozen. Serve.

Mandarin Dessert Salad

Ingredients:
60 butter crackers, crushed
(Save out 1/4 cup for top)
1 stick margarine or butter, melted
1/4 cup sugar
1 (6 ounce)can frozen orange juice, thawed
1 can sweetened condensed milk
1 8 ounce tub frozen whipped topping
2 small cans, mandarin oranges, drained

Mix the sugar and melted butter with the crushed crackers. Press into a 9x13 inch pan. Blend the milk with the orange juice, stir in whipped topping, then fold in oranges. Pour over the crust, sprinkle with the 1/4 cup crumbs. Chill until ready to serve (at least a few hours).

Frozen Lemon Mousse Cups

Ingredients:
1 quart frozen vanilla yogurt, softened slightly
22 ounce can lemon pie filling
12 (2 1/2 inch) Foil cupcake liners

Spoon the yogurt into a large bowl; add the lemon filling. Beat until well blended. Spray the liners with no stick pan or baking spray. Spoon the dessert into the liners, and place in the freezer until firm (about 60 minutes). Garnish with whipped cream and a small slice of lemon. Makes 12.

Raspberry Dessert

Ingredients:
1 purchased or baked pound cake
2 packages (10-12 ounces) frozen raspberries
2 tbsp. sugar
2 1/2 cup milk
2 small packages vanilla instant pudding
8 ounce thawed frozen whipped topping

Place slices of pound cake on the bottom of a 13x9 inch pan. Top with frozen berries, separating them as needed. Sprinkle with the sugar evenly. Whip together the pudding and the milk until smooth. Fold in one cup whipped topping. Mix gently. Spoon mixture over the raspberries. Top with remaining whipped topping. Chill until ready to serve.

On OFL we also have recipes for watermelon treats:
http://oldfashionedliving.com/watermelon.html

~Brenda

Sauces for Summer Desserts

Summer is a time of family gatherings, whether it's a wedding, family reunion, open house, or birthday. Many times a dish to pass is requested, and other times of year I often bring bread for casseroles. I love to bake desserts, but when it's 90 degrees and humid, heating up the oven is the last thing I want to do. Sauces are a great way to add a homemade touch to purchased pound cake, angel food cake, or ice cream. The recipes below are from an odd little cookbook I've had for many years- The Wine Cook Book by The Browns, Cora, Rose and Bob- published in 1960.

Almond Cream Sauce

4 egg yolks
1 1/2 cups powdered sugar
2 cups scalded milk
1/2 tsp. vanilla
2 cups blanched and shredded almonds
1/4 cup brandy or rum

Beat egg yolks with sugar until very light and gradually mix into hot milk in a double boiler. Stir until mixture begins to thicken, then remove from fire, beat in almonds and vanilla, and slowly add liquor. Fine for rice and bread puddings.

Cherry Sauce

1 pint pitted ripe cherries
1 cup sugar
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon cinnamon
1 cup port

Pound cherries to a mash, put in a pan with sugar, cinnamon and wine; cook until the cherries are tender, then press through a sieve and return to pan. Thicken with flour diluted with lemon juice, cook 5 minutes, remove from fire, stir in butter and serve.

Cream Sauce

1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons brandy, or sherry
few gratings of nutmeg

Mix sugar, wine and cream, place bowl in a pan of ice water, whip to a stiff froth, grate in a little nutmeg. Keep in cool place until wanted.

Kentucky Sauce

2 cups dark brown sugar
4 tablespoons butter
1 egg yolk
1 cup cream
2 tablespoons whisky

Cream butter, add sugar gradually, and beat in egg. Add cream, put in double boiler, continue beating, and cook over fire until mixture begins to thicken. Remove from fire and add whisky slowly.

Marmalade Sauce

1 cup marmalade
1 cup white wine

Heat marmalade with wine in a small saucepan over a gentle fire. Stir constantly until heated, then strain, and serve hot or cold.

On OFL I have an article with fruit salad recipes that are also great for potlucks:

http://oldfashionedliving.com/fruitsalads.html

~Brenda

Summer Food on the Fire

I love food cooked over an open fire, especially when we are camping. My copy of the Home Comfort Cookbook, published in 1948, gives tips for "Cooking Picnics". I'm guessing this would be our version of campfire food. If you have a firepit in your backyard like we do, you can do this on a nice summer afternoon when it's not too hot, and not too windy. We've always had rules for the kids whenever they were near any type of fire, and I can happily say no one was ever burnt or injured so they seemed to have worked.

1. No running when the fire is lit. Stand still or walk slowly.

2. No touching-- not with a stick, a hotdog fork or your finger.

3. No throwing things in the fire. Nothing. Not water, not stones, not your brother.

4. Never put anything in the fire unless mom or dad tells you to (such as trash at the end etc.)

5. No jumping. Not over the fire, near the fire, or in the fire. Jumping is bad.

The Conclusion: STAY AWAY FROM THE FIRE.

As the kids got older we allowed them to help us build the fire, and cook. This may seem overly cautious, but burns are nasty and I always believe it's better to be safe than sorry. My two oldest are now teens and have wood fires in our firepit for their friends without our help. (Yes, I do still peek out to see if they are doing okay.)

The following is from the Home Comfort Cookbook. ( I suggest using long, wooden handled hotdog forks. They are inexpensive and can be cleaned afterwards in hot, soapy water, then rinsed. )

A small hot fire of twigs will cook some food like the Cheese Bobs below, but for corn or potatoes you will need good hot coals. Always be sure your fire is cold before leaving it. (Cold water can be slowly poured on the fire if you need to leave before it's cool.) Below is a picture of one of our fires. The "coals" are where the wood is whitened and red-- but not falling apart into ash yet:


Cheese Bobs: Cut cheese in one inch cubes. Wrap each cube in a strip of bacon and fasten it with a toothpick. Cook them until the bacon has cooked and the cheese has just started to melt. Have rolls or bread ready for the Cheese Bobs will be very hot.

Roasted Potatoes: Cover medium-sized potatoes with a coating of firm mud. Place them on a bed of hot coals. Turn them carefully at least once while they are cooking. They will need to be cooked for one hour.

(Notes: my husband remembers this from Boy Scouts, and he told me that the mud hard hardens and breaks off fairly easily. Remove carefully from the fire with tongs and allow to cool slightly.)

Roasted Corn: Dampen ears of corn (do not remove the husks) with salted water. Lay the corn on the hot coals (there should be no flames). Turn them often with a fork or stick (tongs) so that the husks do not burn. Young, tender corn will cook in about ten minutes. Serve with salt and plenty of butter.

On OFL we have a neat article from Mary Emma on Fried Chicken traditions:
http://oldfashionedliving.com/kitchen52.html

~Brenda

Buying Bargain Blooms & Deadheading

This time of the summer you're going to find many markdown prices and clearances on plants. It's a great time to take advantage of inexpensive annuals that will perk up your landscape from now until late fall. Don't buy annuals that aren't hardy to your area that won't keep blooming. If you aren't sure, then ask someone at the nursery or store. Here are a few things to watch out for when choosing bargain plants:

1. Buy only for your location-- don't buy shade plants for a flower bed in the full sun. This time of year the sun is hot, and they'll do terribly.

2. A little bit of brown that can be cut off the plant is okay, but don't buy a plant that is too wilted or has more than a few brown leaves.

3. Don't buy plants that have any sign of disease like black on the leaves/stems or a white powdery substance on the plant.

3. Bring home your plant and cut off the brown leaves, deadhead the blooms and plant immediately, but as gently as possible, using plenty of water in the hole. Fill in the dirt without packing it too tightly, and water well.

Last week I bought petunias and snapdragons on sale. I brought them home, deadheaded, trimmed off the brown and planted them the same day I bought them. I took pictures of the seedpods, and buds to show you the difference.

This picture is a petunia that needs to be snipped off the part of the plant that has already bloomed and it's forming seeds. See that area in the middle of the four leaf sections? That's where the seed forms, so it needs to be pinched or cut off. The top of the picture shows a bud that is almost ready to open and next to it a small green bud that still has a ways to go. Notice the green at the base of those are closed, not open like the one where the seed is forming.


This next picture is a snapdragon seed pod. These are very easy to distinguish from the buds forming because they have that odd "antenna" on the top of each one. These need to be pinched off of the plant. If they aren't, then once the buds that have formed have bloomed, the plant will stop making flowers and only make seeds. Even if the entire plant is full of the "antenna" pods, once you pinch them all off it will start forming buds again, right up until a hard frost in the fall.

There is a lot of time left for annuals to bloom, and it's a shame not to take advantage of the great prices out there. Spend a little time inspecting the plants before you buy them, and a little more time deadheading and cleaning them up at home. You'll have a lot of added color for very little money.

If anyone has questions on deadheading certain plants please leave a comment or email me.

~Brenda

July Garden Tips: Midsummer Heat

July is considered midsummer, which means a lot of dry hot days and I can summarize what you need to do this month in four simple words:

1. Weed
2. Deadhead
3. Mulch
4. Water

Keeping ahead of the weeds, especially if you grow organically, is so important this time of year. One week can go by and if you haven't weeded and mulched the weeds can take over a garden or a flowerbed. The mulch really does help, but it's important to weed, then mulch. Once you do this, the weeding chores will be much easier. I've been weeding the day after it rains, and this has really helped a lot.

Deadheading is important for annuals and perennials. Some perennials may be done blooming, but deadheading still keeps the plant looking nice and allows more energy to go into developing next year's blooms. If it's a plant that does keep blooming then removing the dead blooms will help it continue to bloom. Some plants may need to be trimmed down to keep a neat appearance. A lot of herbs need this, which is why harvesting is important even if you can't use what you clip off. Either give them away or bundle into clumps and dry in a shed or garage. Lemon balm, oregano, sage, lavender, chives, mints, rosemary, and other perennial herbs are ones that need this done to keep looking nice for the entire summer.

Annuals need to be deadheaded to keep looking good. A few will do okay without it, but some will stop blooming such as snapdragons, some petunias, Cape daisies (Osteospermum)and pansies are examples. It never hurts to snip off old blooms, and usually it will benefit the plant. If the plants look good, and they are blooming well, then don't worry about it.

Watering this time of year can be tricky. Try to water in the morning before it's too hot. If you water in the hottest part of the day it will dry too quickly. If you water at night, it can cause mildew or other problems with some plants. The slugs also tend to do more damage if the plants and foliage are damp at night. Soaker hoses are one of the best ways to water when you can use them. Turn them on for a couple hours in the morning to soak things down well, and they'll be okay.

Watch plants on windy, hot days. They will dry out VERY quickly, especially container plants. You may need to water more on these days.

July can be a chore heavy month, but your landscape and garden will look better and produce more if you watch the watering, deadheading, mulching and weeding this month.

It's Strawberry Season! On OFL we have tips and recipes:
http://oldfashionedliving.com/strawberry.html

~Brenda