Canning Tomatoes

It's the end of August and the gardens are starting to slow down their production of fruits and vegetables.  Tomatoes are ripening on the vine and are ready for canning.  Today I started washing my jars and prepping the tomatoes ( 140 pounds) for canning.   Whenever we canned tomatoes, Mom always made her Tomato Soup from the peels, cores and juices that are collected in the process.

Growing up we always helped with the vegetables and fruits when it was time to 'put them away for winter'.  We learned while helping how to blanche, peel and stuff the jars.  To this day I have always canned a batch of tomatoes in whatever city we lived at the time.  This was one thing I loved to have in my pantry to use in soups, sauces and especially for making borscht.   As a child it was always a 'chore' - as an adult it is almost therapeutic and takes me back home to the memories of my childhood.

In this post I will show you how my Mother and Grandmother canned tomatoes.   

 

 CANNING TOMATOES

 

Tomatoes washed and blanched for 3-4 minutes

Canning jars sterilized and ready for the tomatoes.

The core is removed

The tomato skin is slipped off

  

 Cut the cored and skinned tomato into quarters and if

the tomato is large, cut into smaller pieces.

 

With your hand press the tomatoes down into the jar,

this is to ensure the jar is full of tomatoes

 

Set jar aside and continue to core, peel and fill all your jars

 The skins and cores and juices will be used later for

a 'tomato soup stock'.



 Once  you have filled all your jars and used all your tomatoes,

add 1 tsp of coarse salt to a quart jar

 Sterilize  your canning lids in boiling water and then

wipe the rims of the jars with a clean cloth, top with the

sterilized seals and finish with the jar rings.  Tighten

the rings well and place in canner.

 Add cold water to canner making sure it reached to

the neck of the jar just under the ring.

Turn on to high heat and bring to a boil,

once boiled turn heat down to a good simmer and set

timer for 20 minutes.  Turn off the heat and remove jars

to a rug or blanket and cover.  Let cool before

putting away on shelves.

 

 Beautiful, colourful, healthy tomatoes - these will be

so tasty in my soups, salads, sauces and chilies.

 

 

 YOU WILL NEED

 

Canning tomatoes

Coarse Pickling Salt

Canning jars

Sealing lids

Rings for jars

Canner or a pot to process the tomatoes.

 

 

'A friend is one who overlooks your broken fence and admires the flowers in your garden.'

Author Unknown

 

 

 

ZUCCHINI 'MEATBALLS'

Fresh vegetables from your own garden, could there be anything sweeter?  Zucchini is growing exceptionally well in my garden this year - very happy about this as I have not been able to grow zucchini until the last few years but have a neighbor who grows them very well and likes to share. (and I am very thankkful)  Zucchini can be used in sweet and savoury dishes, today I made 'Zucchini Meatballs', served with a homemade tomato sauce and some Laphsa (traditional egg noodles ) that I made many months ago.

Zucchini  'meatballs'

The ingredients you will need.

The zucchini has been diced finely and sauteed for 10 minutes in oil.

The zucchini balls shaped and ready for baking.

Here they are fresh out of the oven and ready for a sauce,

dip - great for dinner or as an appetizer for special occasions.

Zucchini (meatballs) Recipe

These vegetarian ''meatballs'' are inspired by a wonderful recipe from Italian food writer Ursula Ferrigno.

 You can easily double the quantities.

Freezer-friendly: freeze the uncooked 'meatballs'. Defrost before baking.

For grown-ups and older children: try adding a few toasted nuts to the mix.

Ingredients

2 tbsp canola or olive oil

2 cups zucchini, finely diced

1/8 cup chives, chopped

1 egg, lightly beaten

2 generous tbsp grated Parmesan, pecorino or other well-flavoured hard cheese

1 container bocconcini, chopped

1/4 cup +- breadcrumbs

1 tbsp chopped parsley

2 garlic cloves, finely chopped

freshly ground black pepper and sea salt (optional)

zest of 1/2 lemon (optional)

Method

Preheat the oven to 375-400. Oil a baking tray or line with a non-stick silicone liner.

Heat the oil in a large frying pan over a medium-high heat and fry the zucchini for about 10 minutes, until tender and golden. Set aside to cool a little, then combine them with all the other ingredients to make a thick, sticky mixture. Season if you like (remember that the cheeses already contain salt).

Take walnut-sized blobs of the mixture and roll into balls. Place on the baking sheet and bake for about 15 minutes, until golden.

Serve hot, warm or cold, on their own or with pita bread and a tomato salad or sauce.

Makes about 12.

We can create peace in the small and large
moments, by each us living it in our words
and actions~ ♥
...
~shirl wisse ~



Flower Cheese Bread

Bread and cheese a  perfect combination and once you go to the next step of stuffing cheese filling into dough and bake it - heaven.  I came across this recipe a many weeks ago and have been wanting to try it. This recipe comes from Eastern Europe, my ancentors may have made this too.  We have had  a very sunny and hot July so turning on the oven just seemed a bit too much, but this recipe called to me so I decided to bake it today.  This reminds me of a cheese pyroh or even a bit like Khachapurri.  The dough is a bit more 'pastry like' tender and buttery raised on yeast  with egg and butter ....sounding good?  Very simple to put together, with feta cheese and ricotta as the filling.  I will be serving it with borscht which I will be making tomorrow, but first a sample while it's still warm......yum.

 FLOWER CHEESE BREAD



 

The ingredients you will need for the dough.

The ingredients you will need for the filling.

 

  The butter has been melted and whisked with the egg.

The flour and salt combined and waiting for the rest of the ingredients.

The yeast has proofed and is ready to be added to the flour and the butter/egg mixture.

The dough shaped and filled with the cheese filling.

The Flower Cheese Bread has been  brushed with an egg wash.

 

 Onto one of the breads I added  Raspberry Jam.

 



Beautifully browned and ready to sample...

 

Such a pretty looking  bread......yes, like a  flower.

 

    FLOWER CHEESE BREAD RECIPE

Ingredients

Dough:

2 cups Flour, all purpose
½ cup Butter, melted
1 tbsp Sugar
½ tsp Salt
1 Egg
1 tsp Yeast
⅔ cup Water, lukewarm
Filling:
1 cup Feta Cheese, shredded
1 cup Ricotta Cheese
Other:
4 tbsp Jam
1 Egg, for brushing

Preparation Instructions

Start with activating your yeast, combine it with water and sugar

and let sit for 5-10 minutes until becomes frothy.

In a different bowl, melt the butter and  add the egg and mix.

In the bowl of your mixer add the flour and salt and mix well.

Pour the yeast and butter mixtures over the flour

  and mix it vigorously with the hook attachment of your mixer.

Knead the dough into a ball, rub some oil on it

  and let it rest for a couple of hours or until it doubles in size.

Get the filling ready by mixin g the feta cheese and ricotta together.

Divide your dough into 4 pieces. Roll out each piece so that it’s about 4 inches (10cm) in diameter. Add a quarter of the cheese filling in the middle of the rolled out dough. Fold it to completely cover up the cheese.

Flatten out the ball, so that it’s about 4 inches (10cm) in diameter again, and using a sharp knife cut 4 slits into it, leaving about an inch in the middle uncut. Now inside each quarter, cut 2 more slits.

Preheat oven to 375° F / 190° C.

Place the flowers carefully on a cookie sheet lined with parchment paper or a silicone baking mat and let them rise for another 30 minutes. Brush them with egg wash and add some blueberry jam on the center of the pie, if you want.

Bake for about 45 minutes, or until golden brown.

Enjoy!

 

 

'Live life one day at a time and share it with people who matter most to you.

 For life is a little jar of memories so we must fill it with people worth remembering!'

Pam's Gourmet Pizza.....the real 'fast food'......made at home.

Pizza, who doesn't love pizza!
 I really can't remember the time when we 'ordered in' pizza.  I have always made my own pizza crust with a variety of pizza toppings.  My kids loved to make there own personalized mini pizzas with toppings they picked out from the assortment of vegetables and cheeses I  provided for them.  Healthy, quick and so much fun to eat.    I have tried many pizza dough recipes throughout the years and  8 years ago finally came up with my favorite recipe.  It rises in less that 30 minutes and is so easy to spread into the pizza pan, it's crispy on the outside and soft and chewy on the inside  - to me - a perfect combination!    My best friend Helena first made pizza without any cheese - the real - Italian way 'she said'  and  it was exceptional.  We had gone over for dinner  one evening and she made Red Pepper and Onion, Potato and many more for us to sample. 
She  put a few small cubes of mozzarella on these pizzas and that was it for cheese.
Well I have never had pizza without cheese and the Red Pepper and Onion was incredible.  I have been making it ever since for the 16 years sometimes adding a few cubes of cheese but most of the time just as is. 
Mushrooms are a big favorite in our family, they are so full of flavour and contain many vitamins, minerals and protein. A few years ago I  made a portobello mushroom pizza with a 'creamy mushroom sauce' as I had a couple of portobello mushrooms that needed to be used. I simmer the sliced portobello mushrooms in a bit of water then add either milk or cream, salt and continue to simmer for a bit then remove strain out the juice from the portobellos, then into my pan I add all the mushroom juice and some cream cheese and Parmesan, salt and pepper and simmer it down until thickened and voila, you have your creamy mushroom sauce. It is so flavourful and perfect under the sliced portobellos topped with a bit of shredded mozzarella and Parmesan.
Portobello Mushroom Pizza is now the number one favorite in this house 'according to my boys ' and my daughter's favorite is still the Red Pepper and Onion.
I love to sample them all. When I make pizza for a crowd there will be Greek Pizza with spinach, onion, red peppers, Kalamata Olives, tomatoes and feta cheese.
For my husband who loves hot peppers I make a Mushroom and Pineapple topped with sliced jalapenos and there we will also have a simple tomato and Parmesan cheese with a few basil leaves. There are so many ways to change up a pizza that it is different each and every time using what vegetables are in season or 'in your fridge'.

When my husband's sisters came for a visit  this is what I served, a  pizza dinner.  Today we have more family coming over for a visit and I will  be treating them to a Pizza lunch. 

Pam's Gourmet Pizza

 



 

Ingredients you will need for the dough.

 A few herbs are added - this was an addition made by my late son Alixander.

I love the herbs in the crust .....thank you son.  You are with me in my kitchen

every time I make this dough now.

 

 The nice thing about this  pizza dough it that it is made  in one bowl.

  Put dry ingredients in your bowl, add the wet and turn on

your mixer (or knead by hand) that is what I did before

I got my mixer.

The pizza dough is rising

Portobellos have been sliced and  ingredients added....simmering

away to release a bold mushroom flavour.

 Portobellos have been removed, strained - excess juices pressed out and

added back to the pan.  Cream/milk is added as well as Parmesan cheese,

simmer until thickened (sauce with thicken even more once it has cooled).

 

It has been about 20 minutes and the pizza dough is

light and fluffy.

With my hands I spread out the pizza dough onto a pan

greased with olive oil.  Then the mushroom sauce is added

and topped with the cooked portobellos. Sprinkle some shredded mozzarella (1/4 cup or so)

and then grate about  1/4 cup Parmesan cheese on top.

I also made a vegetable pizza topped with white button mushrooms

over a red sauce.    A clove of minced garlic is sprinkled over the red sauce.

Sliced button mushrooms are added.

As you can see there is pineapple and also sliced jalapenos waiting

to be added to this pizza.   Another  pizza crust with mushrooms and red sauce

is waiting in the wings - this will be a Greek style pizza.

Ingredients added and waiting to be topped with shredded mozzarella

and baked.

  YUM.....Portobello Mushroom Pizza with mushroom sauce is out

of the oven.....the kitchen smells amazing.....

 

 Dig in, enjoy....share

 

PAM'S PIZZA CRUST RECIPE

 

Makes 2 pizza crusts (3 if thin crust)

3 cups all purpose flour (I use unbleached)

 1 teaspoon sugar

1 teaspoon salt

2 1/4 teaspoon yeast (I use bread machine yeast)

3 Tablespoons cornmeal

dried herbs, oregano, basil etc.

4 Tablespoons olive oil

1 1/3 cups lukewarm water

 

Put dry ingredients into the bowl of your mixer, mix well then add your wet ingredients.

Turn on mixer and mix for 1-2 minutes  (make sure all ingredients are incorporated well)

and set aside to rise until doubled - approximately 20 minutes. 

Divide dough and spread onto greased pizza pans. 

 Add your sauce   (as little or as much as you like) and toppings  (sliced red/yellow/orange peppers - mushrooms, red onion, spinach, olives, tomatoes, pineapple, Jalapeno) and mozzarella/feta/Parmesan cheese.

   I  add  minced garlic onto the sauce and then whatever toppings I have.

Bake at 425 for about 20 minutes.

Halfway through baking remove pizza from the pan (carefully)  (if the dough is still soft, let it bake longer then remove) and slide onto the oven racks, continue to bake another 10 minutes until the crust is crispy and browned, then slide back onto pan and remove.

This will give you the crispiest crust and yet it will still be soft and chewy on the inside.

Another trick from my friend Helena!

 

“Let gratitude be the pillow upon which you kneel to say your nightly prayer. And let faith be the bridge you build to overcome evil and welcome good.”

— Maya Angelou

 



Raspberries and Rhubarb.......

Summer fruit.........Growing up in the Kootenays my parents had a great raspberry patch as did all of my extended family.  When  I was young my Mother would 'volunteer ' my sisters and I to pick raspberries at a few of my  relatives  gardens...... I have always loved raspberries but was never able to have my own 'patch'   well things have changed!   Two years ago I planted a row of raspberry canes and now I am the proud 'owner' of  berries so sweet and juicy  and producing so very well.  Each time I go out in my gardens to water the raised bed area (which just happens to be near the raspberries) I have a feast.....such a treat while doing the mundane task of watering my plants.  Today I decided to bake with raspberries that I picked two days ago and fresh rhubarb from my garden. 



Raspberry/Rhubarb Pudding Cake

A bit of cream drizzled on top and it's a perfect ending to a meal.

 

 

The ingredients you will need.

 

Raspberry/Rhubarb Pudding Cake just out of the oven.......smells delicious!

 



 

 

RASPBERRY/RHUBARB PUDDING CAKE RECIPE

 

3 cups sliced rhubarb

1/4 cup water

1 1/2 teaspoons cornstarch

1/3 cup sugar

Bring rhubarb, water, sugar and cornstarch to a boil and simmer 3 minutes.

Remove from stove and stir in:

1 cup raspberries

Set aside.

Preheat oven to 400 degrees and grease an 8x8 inch baking dish

 

In large bowl:

Whisk together:

1 cup flour

1/2 cup sugar

1 3/4 teaspoons baking powder

1/2 teaspoon salt.

 

In a separate bowl:

Whisk one egg

1/2 cup milk

8 tablespoons melted coconut butter. Stir in flour mixture until just combined.

Reserve 1/2 of the fruit mixture and add remainder to baking dish. Pour the batter over the fruit, spreading it evenly. Spoon the reserved fruit mixture over the batter.

 

Bake 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.

Serve with  cream or ice cream.   Enjoy!

 

 

KINDNESS

is your soul's way of finding a place inside other people's hearts.

It is a shelter fortified with gratitude.

Dodinsky

Sourdough Banana Spice Bread

 Sourdough starter, once you've started a batch 'your committed'.....seriously I love working with sourdough starter.  There are so many things you can make with it.  Thanks to my friend Susan who gave me some of her starter I've become a bit 'obsessed' but my family (and friends) are enjoying it.
Today I thought I would bake with the two overripe bananas that I had sitting on my counter.  So out comes my starter from the fridge, gave it a good feed of flour and water and sat it on my counter to do it's magic.   A short while later it was bubbling and frothy and ready for me to have fun.
So with the bananas, starter, a few raisins, spices and of course some sort of nut, I decided to use sunflower seeds this time - I am off.  Hope you enjoy this recipe (and if you need starter, contact me) !

Sourdough Banana Spice Bread

 

The ingredients you will need.

My sourdough starter, bubbling and ready.

The finished bread ready for sampling with a friend or family.

 

SOURDOUGH BANANA SPICE BREAD RECIPE

 

 Ingredients:

1/2 cup butter or Coconut oil (I used Coconut Oil)

1 cup sugar

1 egg

1 cup Sourdough Starter

2 bananas, mashed

1 tsp Vanilla

2 cups flour

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp cloves ( opt)

1 tsp salt

1/2 tsp Baking Soda

1/2 cup raisins (soaked in hot water and drained)

1/2 cup toasted sunflower seeds

 

Cream together the butter or coconut oil, sugar, egg  and vanilla.

Mix in the sourdough starter and mashed bananas.

  In a separate bowl combine the flour, salt baking soda and spices.

Add the flour mixture to the banana mixture and mix just until combined.

Stir in raisins and sunflower seeds.

Do not over mix.

 Pour batter into a greased 9x5 loaf pan or two smaller loaf pans

Bake at 350 for 1 hour or until a toothpick inserted in the center of the

loaf comes out clean.  Cool completely before slicing.

 

 

"You will learn a lot about yourself if you stretch in the direction of goodness,

 of bigness, of kindness, of forgiveness, of emotional bravery.

Be a warrior for Love."

 

..........Cheryl Strayed