Friendship

This summer, my garden wasn't the best. My tomato plants didn't produce a lot and wanted to wither and die regardless of any pampering. But, it really didn't matter. I had friends who made trips to an area Hutterite Colony and purchased bushels of tomatoes for me, and other friends who gathered their extras and left them on my porch like magic fairies. Thanks to my awesome friends, I had plenty of tomatoes for canning up the pasta sauce that we all love around here.

I have been promising to blog this recipe for years, but one thing after another always seems to get in the way. I am sure most have given up on me. I am not an awesome friend...until now. Here it is. Finally. Thank you for your patience with me.

(BTW...I like to think of myself as anti-gadget, but I did pick up a spiral slicer. Game changer for making zucchini noodles. Truly.)

Home Canned Pasta Sauce

(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

20-22 pounds of tomatoes 

2 medium onions

2 heads of garlic

3 tablespoons salt

2 tablespoon dried basil

2 tablespoons dried oregano

1/4 cup sugar

1/4 cup balsamic vinegar

1/4 cup lemon juice

1 (6 ounce) can tomato paste

1/2-3/4 cup chopped fresh basil

1/4 cup chopped fresh parsley (optional, but I always have it and use it)

Peel (if you wish, I don't...a few random pieces of skin don't bother me in our sauce) and roughly chop the tomatoes.
Combine the tomatoes with diced onions and minced garlic in a large, heavy pot. (I use my enamel coated cast iron.)
Season with salt, dried basil and oregano, sugar, and balsamic vinegar.
Bring to a boil and then simmer uncovered for at least 30 minutes on medium to low heat, stirring occassionally.
When the tomatoes have cooked down and started to form a sauce, remove from heat and press about half of the tomato mixture through a sieve or food mill to remove most of the seeds and tomato skins and to create a smoother sauce with just a few chunks.
Return to the heavy pot and add the lemon juice, can of tomato paste (if you simmer longer, you may not need this to add a thicker texture), and fresh herbs.
Bring back to a boil and simmer for another 20-30 minutes while prepping the jars and hot water canner for canning.
Ladle into quart jars and seal.
Process in hot water bath for 20 minutes. (Yield: approx 8 quarts)

(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Hot Dogs and Relish...and a Thank You Giveaway

Tabby and Jenn

WON

the Dakota Dachshund Rescue

Halloweenie photo contest!

There was some heavy campaigning on Facebook and Twitter during the final hours of the contest, and I apologize for cluttering your news feed with my Hot Dogs' photo again, and again, and yet again. But, Tabby and Jenn greatly appreciate your votes. They couldn't have gained the victory without your support. My hot dogs are relishing the incredibly generous prize package of treats and toys from the always awesome Dakota Dachshund Rescue.

As a thank you for all your Facebook likes, the girls want to offer you a treat of your own. How about a chance to win the Dakota Dachshund Rescue Cookbook, Wieners and More! It is a collection of tried and true recipes so good your tail will wag. In addition, each recipe divider features photos and the stories of some of the DDR alumni. It is so heartwarming to hear the tales of all the sweet pups finding their forever homes.

We will make it simple to enter the giveaway. All you have to do is leave a comment here, on this post, on the blog.

• Tell me the name(s) of your pet(s) and a little about them. 
• OR...If you don't have a furry family member, I won't leave you out. Tell me what animal would steal your heart.
• If you chose to comment anonymously (which is perfectly fine), be sure to sign your comment with your first name and initial so that I can identify you, if you win. 

Bonus to earn an additional chance for the cookbook:

• Post a photo of your darling(s) on the On My Plate Facebook page.

I am looking forward to your entries and relish getting to know your cherished companions. Drawing for the winner will be held Friday, November 15, 2013.

Now, speaking of relishing...Hubs has become obsessed with some Sweet Pepper Zucchini Relish that I canned from last year's garden. (This year's garden had the big zucchini fail, if you remember.) I used sweet red peppers from the garden in combination with zucchini, onions, and spices to create a hot dog (or any sandwich) topping that has just the right kick balanced with some sweetness.

Sweet Pepper Zucchini Relish 

(adapted from Simple Bites)

6 cups red sweet peppers, chopped

6 cups zucchini, shredded

2 large onions, chopped

2 cups apple cider vinegar

2 cups sugar

2 tablespoons kosher salt

2 tablespoons mustard seeds

1 teaspoon celery seeds

1/2 teaspoon red pepper flakes

I used my food processor to shred all the vegetables. HUGE time saver for preparing relishes. 

Combine the vegetables with vinegar in a large, heavy pot.

Simmer over low heat for about 20 minutes, until tender.

Add sugar, salt, and seasonings and continue to simmer for about 10 more minutes until the flavors meld.

Ladle relish into prepared jars leaving 1/2 inch head space.

Process in hot water bath for 10 minutes. 

(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

BTW--because of a little spam/troll issue, I do moderate comments. Don't panic if it doesn't appear immediately, I will check frequently and authorize all entries for the cookbook. ALSO--If you choose to comment anonymously (and not register with Blogger), please be sure to include your first name or nickname in the comment so that I can identify when you win. Thanks!

Disclaimer or whatever: This blog post is not sponsored. I purchased the Dakota Dachshund Rescue cookbook and am offering it to you simply as a thank you for supporting me and my girls. All opinions stated are purely my own.

Sharing our CommonGround

Last week, I was invited to an evening of Conversations about Farming and Food hosted by South Dakota CommonGround volunteers. The event was held at Wilde Prairie Winery near Brandon, SD in their beautifully restored barn. After a social hour featuring tastings of South Dakota wines and a wonderfully catered meal by Chef Dominique, the coalition of farm women spoke with us about who they are and the food that they grow.

As stated on their website, South Dakota CommonGround is a group of farm women working to dispel myths about modern agriculture and build trust in farming communities and farm families. They want to answer questions and share facts as well as their personal stories of farm life.

The dinner conversations at the table which I joined ranged from the differences in how chickens can be raised, eggs, organic fruits and vegetables, antibiotics, the financial realities of farming, and factory farms. The discussions covered personal experiences and scientific facts and research. No topic was too large or small. It was a solidly informative conversation about food with the people who produce it.

In the future, I hope to expand more on our discussions and possibly even have guest blog posts from some of the amazing farm women that I met at the event. Their goal of helping consumers understand how food is grown by farm families and to trust the process is very important.

As we introduced ourselves during the social hour, I was frequently asked about the focus of my blog. It really hasn't changed much since I first started babbling back in 2006. I like food. I enjoy my lazy version of gardening; I like researching recipes, planning menus, preparing meals, and most importantly, sharing them with friends and family. From time to time, I throw in little peeks at what is on my plate in the rest of my life. Basically, this blog truly is my menu with a little life thrown in.

Recently, my life has involved my garden harvest. Lots and lots of yellow tomatoes led me to search out recipes for preserving. The low acidic content makes them less suitable for the water bath canning methods of traditional tomatoes, but their sweetness is perfect for jams and jellies. Spicy Yellow Tomato Jam was one solution for my abundance of lemon-colored orbs.

It seems that I am not the only one with fruitful yellow tomatoes. One of the guests at the CommonGround event also mentioned being overrun. So...this is how it is in our farming community, families trusting and sharing with other families, passing on information, ideas, and even recipes.

Spicy Yellow Tomato Jam

(adapted from Canning Homemade)

3 1/2 cups diced yellow tomatoes

1/2 cup lemon juice

2-3 tablespoons fresh thyme leaves

3-4 fresh red chile peppers, chopped finely (jalapenos that have ripened in the garden work well; red bell peppers won't offer as much heat)

2 cups sugar

2 packets (from one package) liquid pectin

Chop the tomatoes finely. (I left skins and seeds intact for more texture in the jam.)
Bring to a boil in a large stock pot, stirring occasionally.
Reduce heat; cover and simmer for about 10 minutes, stirring often.
Add lemon juice, thyme, and peppers, stirring to combine. 
Add sugar and return to boil, stirring often.
Add pectin and return to a full roaring boil for 1 minute. 
Remove from heat and skim off foam.
Ladle into hot, sterilized jars leaving 1/4 inch head space. 
Seal with rings and lids.
Process in hot water bath for 10 minutes. (Yields roughly 3 pints...which I always can in 1/4 or 1/2 pint jars.)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

I like researching recipes, planning menus, preparing meals, and most importantly sharing them with friends and family. - See more at: http://my-plate.blogspot.com/p/about-me.html#sthash.XuPsAJy6.dpuf

Thank You

I spend a great deal of time in late summer and early fall canning the produce from my garden. Preserving the harvest fills my pantry shelves for those long, cold days of winter.

One day as I simmered, and ladled, and processed jars of goodness, my husband joined me in the kitchen. I  was pulling finished jars of salsa from the hot water bath and listening to the satisfying "pop" of the sealed lids when he said, "Thank you." At first, I thought he was just especially grateful for my spicy dip that he loves with chips. And, he was. However, his thanks held another meaning.

He shared the story of helping an aunt can jams and jellies as a kid. When the aunt heard the snap of the processed jars, she responded with a "Thank you" each time. It was a fond memory for my husband, and good reminder for me. The garden and subsequent canning are a lot of work, but I am thankful for them. I am thankful for all they provide. Delicious sauces, salsas, juices, jams, jellies, and pickles fill my basement shelves. Shallots, onions, and garlic hang in bunches. Squash are in baskets. Dried peppers and herbs are jarred for seasoning future dishes. Still more herbs and a few vegetables are housed in the freezer. We will eat well this winter. "Thank you" seems more than appropriate.

I don't grow blueberries or limes, but that didn't stop me from stirring up some Blueberry and Lime Jam. Spread on toast, or warmed and poured over pancakes, it is certainly another sweet reason to be thankful.

Blueberry and Lime Jam

(adapted from Gourmented)

4 cups fresh blueberries

3 limes, juice and zest

1/4 cup water

4 cups sugar

1 envelope liquid pectin

Combine blueberries, juice and zest of limes, and water in a large, heavy pot. 
Cook over medium heat for about 10 minutes, until berries soften and release juices.
Add the sugar and stir to dissolve.
Heat to a boil and cook for about 4-5 more minutes.
Add pectin, and boil for about 2-3 more minutes until thickened.
Remove from heat.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath. (Yield: approx 6 1/2-pint jars)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Haters Are Gonna Hate

I wasn't going to blog about this, but here I am. Blogging. Late at night. Words swirling in my mind. Thoughts trying to connect in a sensible order. A story feeling its way out of my head. Here I am, and I hope it is OK.

If you follow this blog at all, you know that I recently did a giveaway with a good friend that I have known since high school (which in total number of years is a lot longer than I care to admit...not that I don't appreciate having this friend in my life for such a long time, but I sometimes feel like I am still in my early 20s and having a friend for 20+ years just seems...well, OLD...yikes). Anyway, this friend and I collaborated, and with our own funds provided a total of $100 worth of Pampered Chef products to 2 lucky, randomly drawn winners. (key words: RANDOMLY DRAWN)

Readers from across the nation commented and entered. Traffic wasn't outrageously out of the ordinary, but people that have been reading this blog came out of the darkness and let us know they were here. Every new Pampered Chef wish list made me smile, and references to the recipes I have shared made me giddy. It was an extremely fun week of reading what you had to say. I liked it.

When the day of the magical drawing arrived, I was busy with life outside of the online world but just as anxious to learn who the winners would be as all of those that had entered the contest. I had considered using an online random number generator to chose the winners. However, as the hours ticked by and I still hadn't had time to research that option, I decided that an old school, name in the hat, or Pampered Chef Batter Bowl, would do. I detailed this process in my blog post announcing the winners. I hoped that everyone would find it fair. But, everyone didn't.

The day after the winners were announced, someone chose to reach out to me with their grievances. It was done anonymously through the contact form here on the blog and with a bogus email. This person was angry. This person felt cheated. This person called me a liar.

It seems that this person also must have local ties to my area. I am not sure how else to explain the so-called "information" they spewed in such ugly terms. You see, both of the winners that I randomly drew--with my eyes closed--from my Pampered Chef Batter Bowl have ties to the specific area where I live. This was the reason for the hate mail. They felt I had rigged the drawing to hand-choose people that I knew.

I didn't. The names drawn were PURELY BY CHANCE. In fact, if the totally honest, cross-my-heart-and-hope-to-die truth be told, when I drew two names that I personally knew, I thought about throwing them back and drawing again. Really. I had hoped this giveaway would give me an opportunity to get to know a broader selection of my readers. I had hoped for a chance to reach out and build new relationships. Drawing names of people new to me fit that sort of PR idea, but that isn't what happened. That wasn't the luck of the random draw. I randomly drew names of people that I knew, and I honestly stuck with those two winners.

And so, I received hate mail. At first, it upset me, but now I am shrugging it off. (Kinda, I guess...if I shrugged it off totally, I wouldn't be blogging about it, huh?) I am going to choose to believe that it wouldn't matter which names jumped into my hand when I did the drawings. Some people are never happy. Haters are gonna hate.

And, as for a recipe to go with this rambling, whining, not-sure-what-the-whole-point-of-this-is tale? How about Beet Marmalade? Beets are a polarizing vegetable. People love them. People hate them. When I found a Beet Marmalade on Pinterest toward the end of summer, I knew that my love for beets demanded that I make it. The earthiness of the beets pairs really well with the citrus and ginger. I like it spread on biscuits or toast, but it could make an interesting appetizer with goat cheese on crackers. I love Beet Marmalade, and it doesn't bother me that the haters are gonna hate.

 Beet Marmalade

(adapted from Lemons and Lavender)

4-6 medium-large red beets
2 cups sugar
2 large lemons
2 tablespoons chopped fresh ginger

Preheat oven to 375 degrees.
Trim the beets leaving about a half inch of stalk intact and remove the thin root end.
Wrap each beet with foil and place on baking sheet in oven for about 45 minutes to an hour. (Beets are done when they yield to pressure.)
Cool and peel. (If you are messy like me, don't wear white. Beets are colorful, to say the least.)
Place the beets in a food processor and pulse until coarsely chopped. (I went for an apple sauce-like consistency.)
Transfer the beets to a heavy saucepan and stir in the sugar.
Cut the lemons, skin and all, into large chunks (remove all seeds) and place in food processor along with the chopped ginger and pulse until finely chopped.
Add the chopped lemon and ginger to the beets and sugar and stir to blend.
Cook over medium-low heat, stirring often, until the marmalade has thickened a little, about 2-5 minutes.
Ladle into hot, sterilized jars leaving 1/4-inch headspace, and seal.
Process in boiling-water bath for 15 minutes.

Who Is the Government?

Speaking of school (Yes, I am being presumptuous and assuming that you read my last post. If you didn't, go ahead and click back. Read it. Bake the cookies. Come back and comment something nice. Then, read this post. Or, don't. Just keep reading. This blog works either way.)...ANYWAY...Speaking of school, a month or so ago, I was subbing for kindergarten and a funny thing happened at lunch...

You may have heard about the food fight over potatoes in school lunches. The USDA proposed school nutrition guidelines to limit white potatoes and other starchy vegetables to 1 cup per week. Ultimately,

the Senate moved to block the proposal by adopting an amendment that prohibits the department from setting “any maximum limits on the serving of vegetables in school meal programs.” (sources: NPR and The New York Times) In anticipation of this legislation, the local school changed its menu to eliminate regular French fries and tater tots and replace them with sweet potato versions. 

Without warning, the students found piles of orange-colored fries on their trays as they shuffled through the lunch line. A few of my kindergarten students mentioned that they didn't like or weren't sure of the new-to-them fries as we sat down, but I encouraged them all to "just eat 2" of them. That is my policy with any of the younger classes; I tell them that they don't have to like everything, but they do need to try 2 bites. 2 bites of green beans; 2 bites of stromboli; 2 bites of sweet potato fries. We joke that 2 bites won't kill them, and they might even like it after they try it. I told them that I *loved* sweet potato fries and that they were loaded with good things that gave their brains energy for the work we would do in the afternoon.

For the most part, my class was enjoying their lunch, but apparently, there was some discord as other classes filed through the line filling their trays. Soon, one of the lunch ladies came out of the kitchen and announced to the students that they would be serving sweet potato fries from this point forward. Her explanation included the phrase, "the government says" a few times, and emphasized that they were just following regulations. 

As the cook returned to the kitchen to fill more trays, one of my bright-eyed kindergarteners looked at another and asked, "Who is the government?" Deadpan, the other student replied, "I think it is the lady sitting down over there." 

I couldn't help it. I laughed. 

Then, I explained that the government was the group of people that we elect to make the laws for our country. I kept the discussion brief at the lunch table, but we discussed it a bit more when we returned to the classroom. I don't know how much of it the young minds absorbed, but I tried to keep it simple and make it clear that the lady at the end of the lunch line passing out apples and oranges was not the government. 

I am also trying to keep it simple with some canning that I have done with tomatoes from the garden. Hubs loves easy meals for lunches at that farm, and Sloppy Joes fit this criteria well. By processing garden tomatoes into jars of Homemade Sloppy Joe Sauce to be added to browned ground beef, I am helping him create a meal that everyone will enjoy. We don't need the government to tell us that sweet potato fries make a great side dish. If he has time, he can make the Chili Roasted Sweet Potato Wedges that we love, but there are some good frozen versions of sweet potato fries on the market that are pretty convenient to put a wholesome meal On My Plate. 

Homemade Sloppy Joe Sauce

1 gallon ripe tomatoes, chopped
2 cups celery, chopped
2 cups onions, chopped
1 1/2 cups bell peppers, chopped
1 cup brown sugar
1/4 cup agave syrup
1 clove garlic, minced
1 tablespoon smoked Spanish paprika
2 tablespoons salt

1 tablespoon pepper

1 tablespoon dried mustard

1 small can tomato paste
1/2 cup vinegar

Combine tomatoes and vegetables in a large pot; bring to a boil.
Reduce heat and simmer for about 30 minutes.
Process cooked vegetables through a food mill or sieve (this removes the seeds and peels of the tomatoes and creates a sauce consistency).
Return to the pot and cook down until reduced to about half in volume. 
Add remaining ingredients; cook slowly until mixture is desired consistency (about 30 more minutes). Stir frequently as sauce thickens; it scorches easily.
Ladle into sterilized jars and seal.
Process pints 20 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

All-American

'Tis the season that "Baseball, Apple Pie, Hot Dogs, and Chevrolet" will be pushed aside for "Football, Hot Dogs, and Homecoming." Today, high school homecoming is being celebrated in my small town. Alumni are returning in droves, and the streets are overrun with green and white football jerseys and horses. If you aren't from here, you are probably wondering why horses? We are the Cowboys. Horses have to be a part of homecoming. What else would the royalty ride in the parade?

It doesn't get more All-American than small town celebrations. It also doesn't get more All-American than a couple of garden creations I canned up this year, Homemade Ketchup and Dill Pickle Relish. Facing baskets and baskets of tomatoes to use, I added Homemade Ketchup to my tomato repertoire. A friend dropping off a black trash bag full of various sizes of cucumbers led to a day of pickle making and some jars of Dill Pickle Relish. It's been a busy canning year for me, and my pantry shelves will soon be full of lots of All-American staples for winter.

Homemade Ketchup

(adapted from Simply Canning)

12 cups chopped tomatoes (I don't peel or seed, because I run through a food sieve {food mill would work, too}.)

1 cup chopped onions

1 cup chopped sweet pepper (I used green peppers.)
1 1/2 cups of vinegar

1 tablespoon celery salt

1 tablespoon kosher salt

1/4 teaspoon allspice

1/2 teaspoon pepper

3/4 cup sugar

1 stick of cinnamon

Combine tomatoes, onion, sweet pepper in a large stock pot.
Simmer until vegetables are soft.
Press tomato mixture through a food mill or sieve to remove seeds and/or skins.
Add vinegar, seasonings and cinnamon stick.
Bring to a boil in a stock pot. Continue to boil rapidly until thickened, stirring often. 
Reduce quantity by half. This may take an hour or so. (I have a ruler that I place in the pot to measure how deep the sauce is...just keep measuring until it is half of starting quantity.)
Reduce heat and cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours.
Remove cinnamon stick.
Ladle into jars (I used half-pints.) and seal.
Process for 10 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Dill Pickle Relish

(adapted from Tasty Kitchen)

3 pounds cucumbers
1 whole large sweet yellow onion

1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 cloves garlic, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed

1/2 teaspoon tumeric

Finely chop the cucumbers and onions. (I used my food processor.)
Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.
Stir well and allow to stand for 1 hour.
Drain the cucumber mixture in a colander; rinse with cold water and drain well. (You might have to push or "wring" out the extra moisture.)
In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
Add the drained cucumber and onion mixture and return to a boil, stirring frequently.
Reduce the heat to medium low and simmer for 10 minutes.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath.(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

The Whole Enchilada

I *think* that I might finally be done canning the tomatoes from the garden. I still have a large bowl of cherry and yellow pear tomatoes on the counter for snacking and salads, and kept a couple big ones for slicing on sandwiches this week, but otherwise, all of the ripe tomatoes have been processed into some kind of salsa, sauce, juice, or jam. Yes, there is a tub of green ones that are tempting me into trying pickled green tomatoes (I have made my fill of green tomato salsa.), but I don't know if I want to go there. I am so over the canning thing for this year. I am ready to give up the whole enchilada.

Finally tally is 193 quart, pint, half-pint, and 4 ounce jars lining the pantry shelves from my garden produce. Not all are tomato-based, but most are. It will be nice to just grab a jar from the pantry shelf when I want to make spaghetti, throw together a quick snack with the salsa or the jam, make a traditional pizza, or whip up a pan of enchiladas. Yes, even enchiladas. I am testing a from scratch recipe for enchilada sauce that seemed to go over pretty well in my trial batch. Let's hope the jars of sauce don't disappoint this winter. Beef or chicken, I will be happy with enchiladas made with From Scratch Enchilada Sauce On My Plate.

From Scratch Enchilada Sauce

5-8 pounds tomatoes

1 cup white vinegar

3/4 cup chili powder

1/2 cup salt

2 Tablespoons cumin

2 Tablespoons oregano

2 Tablespoons cinnamon

1/2 cup sugar

1 can tomato paste

Chop tomatoes and place in a large, heavy pot over medium heat.
Add the seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes to an hour, until tomatoes have cooked down and flesh has released from the skins.
Remove from heat.
Process tomatoes through a food mill/cone colander with pestle/sieve/or similar utensil to strain the seeds and skin.
Return sauce to heavy pot and bring to a simmer.
Ladle into prepared jars (I used half-pints) and secure lids.
Process in hot water bath for 30 minutes.

In a Jam

Never in my wildest dreams did I think that this would become a canning blog, but I guess for the month of October, it has. I have always dabbled with a few jars of salsa from the garden tomatoes and made many attempts at pickles that just didn't quite do it for me, but I have never considered myself the kind of cook that straps on an apron and sets in to fill the pantry for winter.

The endless production of tomatoes (not only from my own garden, but also the garden at the farm) has changed that. I have found myself with so many tomatoes that I just didn't know what to do with them all. One can only use so much salsa, pasta sauce, plain sauce, pizza sauce, and tomato soup. I found myself searching for something else to make use of these glorious, red orbs and landed on Tomato Jam.

I will admit that I was a little leery of the unknown (to me) Tomato Jam. I have seen it featured in recipes as a topping for gourmet burgers (instead of ketchup), but had never tried it myself. However, with a mountain of tomatoes threatening to topple from my table and bury me (flashback to a crazy episode of Hoarders that is burned into my brain), I decided to give it a try. The result? Of course, I loved it, or I wouldn't be blogging about it. :-)

The flavor of this Tomato Jam is reminiscent of chili sauce. It is a little sweet, a little sassy with the cinnamon and ginger, and then the pow of the red pepper flakes hits you and your mouth grins in happiness. I loved it with cream cheese on bagels, but plan to try it on my favorite turkey burger recipe, as well. I also think it would be a good addition to a plate of sharp cheddar cheese and crackers for snacking. Nobody is in a jam with Tomato Jam On My Plate.

 Tomato Jam

(from Food In Jars)

5 pounds tomatoes, finely chopped (DO NOT peel or seed)

3 1/2 cups sugar

8 tablespoons lime juice

2 teaspoons freshly grated ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 tablespoon salt

1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot.
Bring to a boil and then reduce temperature to a simmer.
Stirring regularly, simmer the jam until it reduces to a a proper jammy consistency (about 1 to 1.5 hours).
When the jam has cooked down sufficiently, remove from heat and ladle into jars (I used the tiny 4 oz jars, but 1/2 pints would be good, too.), leaving 1/4 inch of head space.
Process in a boiling water canner for 20 minutes.
Store jars in a cool, dark place for up to one year. (Yield: 4.5 - 5 pints)

M'm! M'm! Good!

My fall has been blessed with a bountiful harvest of tomatoes. Last year, I had jalapeno peppers coming out my ears and ventured into the world of Candied Jalapenos. This year I am searching out canning and preserving recipes for tomatoes. I have canned salsa, spaghetti sauce, pizza sauce, plain sauce, and juice. Quarts, pints, and half-pint jars filled with liquids in various shades of red line my basement pantry shelves. And now, I am adding more with some M'm! M'm! Good! Tomato Soup.

Hubs isn't a fan of tomato soup, but I love a grilled cheese sandwich dipped into a steaming bowl of tomatoey goodness. Those commercials with the snowmen defrosting into little kids are spot on. Nothing warms you more completely from the inside out than a warm bowl of soup. It will be so nice this winter when I can toast up some bread and melty cheese On My Plate and fill my bowl with M'm! M'M! Good! Tomato Soup.

M'm! M'm! Good! Tomato Soup

10-12 pounds tomatoes, chopped (I just chopped enough to fill my 7 1/4 quart dutch oven...seeds, skins and all.)

2 yellow onions, chopped

1 head garlic, minced

1/2 cup fresh basil, chopped

1-2 tablespoons kosher salt

fresh cracked black pepper

2-4 tablespoons sugar (optional)

1/2 cup butter, softened

1/2 cup flour

plus 3 tablespoons fresh basil, chopped finely

Chop tomatoes and place in a large, heavy pot over medium heat.
Add the onions, garlic, and 1/2 cup of chopped fresh basil.
Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until tomatoes have cooked down and flesh has released from the skins.
Remove from heat.
Process tomatoes through a food mill/cone colander with pestle/sieve/or similar utensil to strain the seeds and skin.
Return pulpy juice to heavy pot and bring to a simmer.
Add sugar, if desired.
With mixer, cream together the room temperature butter and the flour.
With mixer running, slowly add a ladle of warm tomato juice to the flour mixture.
Repeat with 4 or 5 more ladles of soup until the flour mixture is warm and thoroughly combined with a good portion of the juice.
Add the warm flour mixture to the pot of simmering juice, stirring constantly to combine.
Add the 3 tablespoons finely chopped fresh basil.
Heat thoroughly.
Ladle into prepared jars (I use pints) and secure lids.
Process in hot water bath for 20-30 minutes. (Yield: 6-8 pints tomato soup concentrate)
TO PREPARE SOUP: Mix one part jarred soup mixture with equal part of milk and heat thoroughly.

Some Like It Hot

Some like it hot. I don't. I usually shrink from arguments. I might state my opinion, but I don't try to force it upon others. I might have some choice words for someone that is being an arrogant jerk, but I have to be pushed pretty hard before I will let them spew out into an ugly argument. I tend to try to stay out of the fire. I don't like the heat, but some like it hot. That is their choice. I don't have to be a part of it.

Some like it hot in food, too. I do like spice flavoring up my dishes, but I am not a fan of heat that burns off my taste buds. I think that there is a balance to properly seasoned food. Some cooks get it; others don't. Heat just for the sake of heat isn't good flavor; it is just another episode of Man Versus Food. (Which honestly, makes me feel ill if the remote lands there. I can't watch that man stuff his face with one gastric disaster after another.)

When I canned up some of my garden tomatoes into salsa, I tried to find that proper balance. We like really flavorful salsa. I love the melding of sun-ripened tomatoes and spicy jalapenos on my tongue. I like the smokiness that almost comes across as heat in the back of my throat when I add a little cumin to the mix. Chopping and stirring and simmering and processing vegetables into beautiful jars of salsa to carry some of the wonderful summer heat into winter is such a satisfying task. I like it. It is a heat that I really enjoy to put Basic Salsa for Canning On My Plate.

Basic Salsa for Canning

8-10 jalapeno peppers, chopped finely (I don't seed or pull out the spines. We like that kick.)

12 cups chopped tomatoes (I don't peel, but you could, if you prefer.)

2 cups chopped onions

2 cups chopped green peppers

6 cloves garlic

1 (5 ounce) can tomato paste

3/4 cup vinegar

1/2 cup chopped cilantro

2 teaspoons cumin

1 teaspoon salt

Combine all the ingredients in a large (heavy) pot, bring to a boil and simmer for 45 minutes.
Ladle into sterilized pint jars; seal.
Process in hot water bath for 20 minutes. (5-6 pints)

In a Pickle

It seems that I left you high and dry for the month of September. Even though I attempted to revive my posting momentum with a supposedly weekly feature (Fridge Fridays), I still found myself in the pickle of life taking precedence over blogging. Maybe it is time that I quit apologizing for my absences and just take them in stride. I blog when I can and not necessarily when I want. Isn't that true of so much of life? Why would this online journal of what is On My Plate be any different?

The month of September was filled with out-of-state visitors, delivery of my new fridge, my first cycling event in 2 or 3 years, a milestone birthday, a wonderful birthday gift, canning and preserving, and daily sighing and repentance because I was neglecting the blog. September has been a pretty good month, but I am going to give up the sighing and repentance. This blog is what it is. I don't need to feel that I am in a pickle if I don't have time to post something. That's life.

It is the same life that brought me a bounty of pickling cucumbers from a friendly neighbor lady. Last year, I had made a ton of refrigerator pickles that we liked, but found impossible to use in the proper time frame. This year, I decided to hot water bath with another recipe and make shelf-stable pickles with most of the cukes. I haven't yet tried them, but they look very pretty. I will have to report back if they are fabulous, as my last attempt at canning pickles didn't produce the flavor or crispness that I wanted. *Fingers crossed for this one.*

Of course, one pickle recipe wasn't enough.  I had to try another small batch of refrigerator pickles. I only stuffed 2 pint jars full of sliced cucumbers, onions, and a few red peppers from my garden to play with Alton Brown's Refrigerator Pickle recipe. They are slightly sweet...like a bread and butter pickle would be...but dill, garlic, and hot peppers kick them up a lot. We have been enjoying them on burgers, sandwiches, and straight from the jar. Nobody is in a pickle with My Version of Alton Brown's Refrigerator Pickles On My Plate.

 My Version of Alton Brown's Refrigerator Pickles

1 onion, thinly sliced

4-5 medium cucumbers, thinly sliced

2-4 cloves garlic, peeled

2-4 small hot peppers

2-4 sprigs of dill

2 cups water

2 cups cider vinegar

3 cups sugar

1/2 teaspoon kosher salt

1/2 teaspoon turmeric

1/2 teaspoon celery seeds

1/2 teaspoon pickling spice

Drop a clove or 2 of garlic into each of 2 pint canning jars. (I use wide-mouth for ease of packing.)
Layer onion and cucumber slices in jars, adding a couple small hot peppers and sprigs of dill between the layers.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. 
Simmer for 4 full minutes to meld the flavor.
Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. 
Refrigerate for 24 hours before serving.
Use within 2-3 months. (Yield: 2 pints)