This month's notes: March 2014: The weather is great, apples are ripe (see our apple varieties guide), hayrides, Fall fun and corn mazes are open now! See this page for hundreds of easy canning and freezing instructions/recipes, canning equipment guide! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Then see each state's crop availability calendar for more specific dates of upcoming crops. Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Please tell the farms you found them here - and ask them to update their information!!
How to make Branston pickle - made easy, and illustrated!
Making Homemade Branston Pickle Relish
Making and canning your own Branston-style pickle relish is one of the easiest things you can do with your extra cucumbers! Here's how to do it, in easy steps and completely illustrated. This method is so easy, ANYONE can do this! It's a great thing to do with your kids! This myust be stored in the refrigerator, as it has not been lab tested for storage safety outside of the fridge.
For those unfamiliar, Branston Pickle is a spiced vegetable mixture, not like any AMerican relish. It is dark brown in color, sweet, sour and savory. It is traditionally served with "ploughman's" lunches and cheese sandwiches. Some also use it in cooking, typically added to curries, stews and Welsh rarebit.
Note: More photos are coming
Ingredients and Equipment
Yield: About 3 pints
Directions - How to Make Pickle Relish
Step 1 - Wash and Chop
Wash and chop the vegetables an dried fruits! You can use a food processor!
Step 2 - Combine and bring to a low boil
Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the carmael coloring and cornstarch in a large pot. Heat over low heat; this is a slow process
Step 3 - Simmer
Simmer for about 1.5 to 2 hours or until the the rutabaga/sweede/turnips are slightly softened.
Step 4 - Add the cornstarch, caramel, remaining vinegar
In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes then remove from the heat and allow to cool to room temperature.
Step 5 - Let flavor develop in the fridge
After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.
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This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also s simple kit with just the canner and rack, and a pressure canner, if your want to do vegetables (other than tomatoes). To see
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[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
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