The other day I put a roast in the crockpot in the morning to cook all day. In the evening we made up some garlic potatoes and I made these honey glazed carrots to go with the meal. They were a big hit!
1 ½ lbs of carrots (this was about 8 to 10 large size carrots), sliced into coins
¼ t salt
2 T honey
Put carrot coins into a medium sized sauce pan and add water. You don’t want to cover them, you want to steam them. Just make sure there is enough water to keep them from scorching. Add the salt and bring this to a boil. Reduce heat and simmer until the carrots are fork tender, but not falling apart (approx. 10 minutes).
When the carrots are done, drain the water. In the same saucepan add the butter and honey and put this back on the burner on low. After the butter has melted add the cooked carrots. Gently stir and cook them until they have a nice glazed appearance.
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well. In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
The other night I needed a quick dinner. After a chaotic week I had not prepared what I’d planned. I went downstairs to my canning cupboard and grabbed a couple quarts of white bean chicken chili. It dawned on me as I was preparing it that it is a recipe that I meant to post back in the fall time, and never did. So I figured I’d post it now. It is so yummy, and so easy for a quick dinner. This meal MUST be canned in a pressure canner. It cannot be canned in a boiling water bath canner. It contains meat, beans and vegetables and these are all low acid foods. All low acid foods must be canned in a pressure canner. You will need to know and understand basic canning procedures to follow this recipe. I did not go “step by step” for canning. White Bean Chicken Chili ~recipe will make 6 to 7 quarts 3 #’s navy beans 1 ½ gallons water 2T salt 2 #’s boneless, skinless chicken (breasts or thighs, your choice) 1 quart corn or 4 cups frozen corn 1 large or 2