Guru Goddess

What You Need:

 

1 (5 lb) head of cabbage

1 tbsp of salt

8 qts boiling water

 

How to Make It:

 

Finely shred the cabbage.

Layer the cabbage in a stone or glass crock.

Sprinkle a little salt evenly over each layer.

Fill a quart storage bag with water and seal it closed.

Place the bag over the top of the container so it sets on top of the crock like a plug.

Let the sauerkraut ferment at room temperature for 6 weeks.

Prepare the jars, lids and bands according to the manufacturer’s directions for your type of jars.

Place the sauerkraut into an 8 qt. pot and place the pot over medium heat.

Stirring often simmer the kraut until hot all the way through.

Spoon the hot kraut in the prepared jars tightly and add enough boiling water to retain a 1 in headspace.

Release any air bubbles and add more water if necessary to retain the appropriate headspace.

Clean the jar rims and hand tighten the lids.

Process the kraut in a pressure canner at 10 lbs. of pressure for 20 minutes.

Allow the pressure to fall to 0 on its own and let the jars stand in closed canner for 10 minutes.

Remove the jars and place in a draft free area to cool completely.

Check the seals and refrigerate any jars that did not seal correctly for up to 2 weeks.

Boil your kraut for 15 minutes before eating.

 

Makes 7 quarts

 

Sauerkraut is a food that has an acquired taste. This sauerkraut may be just the one to take you over the top on the sauerkraut eating scale. Plain sauerkraut tastes great but you can add seasoning to it if you wish. The best time to add those seasoning is when your ready to use the kraut for a meal. Seasonings might include caraway seeds, dill, onion or garlic. Play around with your kraut to find the right combination of seasonings to make this delicious vegetable one you will want over and over again.

 

Preparation Time: approximately 25 minutes

Fermenting Time: approximately 6 weeks

Processing Time: approximately 20 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 6 weeks 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 13; Fat 0g; Saturated Fat 0g; Carbohydrates 3g; Fiber 2g; Protein 0g; Cholesterol 0mg; Sodium 429mg

What You Need:

 

3 C of tomatoes, peeled and chopped

12 fresh jalapeno peppers, seeds removed and chopped fine

1 onion, peeled and chopped

6 garlic cloves, minced

2 tbsp fresh cilantro, chopped fine

2 tsp ground oregano

1 1/2 tsp pickling salt

1/3tsp ground cumin

1 C of cider vinegar

 

How to Make It:

 

Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.

Place all the above ingredients into a 5 qt. pot.

Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.

Simmer over low heat for 10 minutes.

Pour the salsa into the jars leaving a 1/4 inch headspace.

Release the air bubbles and add more salsa if necessary to retain the correct head space.

Wipe the rims and tighten the seals.

Process the salsa in a water bath canner for 15 minutes from the point of boiling.

Remove the jars carefully and cool in a draft free area.

Check the seals and promptly refrigerate any jars that did not seal correctly.

 

Makes 3 pints

 

As this salsa cools and then sets the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.

 

Preparation Time: approximately 20 minutes

Cooking Time: approximately10 minutes

Processing Time: approximately 15 minutes

Total Time: approximately 45 minutes

 

Nutritional Information: (approximate values per 2 tbsp serving)

Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg

 

What You Need:

 

6 lbs. of apples, peeled and cubed

2 C of sugar

2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp lemon juice

 

How to Make It:

 

Place the apples and sugar into a heavy pan.

Sprinkle with the cinnamon and nutmeg.

Add the lemon juice and gently stir to coat the apples well.

Let the mixture stand 30 minutes or until juicy.

Prepare the canning jars and two piece lids according to the manufacturer’s directions.

Place the apple mixture over medium heat.

Stirring often, cook for 7 minutes or until the apples soften.

Spoon the pie filling into the prepared jars leaving a 1/4 inch headspace.

Clean the jar rims and hand tighten the seals.

Process the jars in a water bath canner for 25 minutes from the point of boiling.

Remove the jars with a jar lifter and cool completely in a draft free area.

Test the seals and refrigerate any jars that did not seal for up to 2 weeks.

 

Makes 6 pints

 

Go ahead and get a head start on that fall pie making by canning up some tasty apple pie filling. If you need to thicken you’re filling before baking that sinful apple pie or crisp just add 1 tbsp of flour to the filling before adding the top crust.

 

Preparation Time: approximately 15 minutes

Standing Time: approximately 30 minutes

Cooking Time: approximately 7 minutes

Processing Time: approximately 25 minutes

Total Time: approximately 1 hour 17 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 121; Fat 0g; Saturated Fat0g; Carbohydrates 31g; Fiber 2g; Protein 0g; Cholesterol 0mg; Sodium 0mg

What You Need:

 

5 C of fresh raspberries, hulled and cut in half

3 C of water, divided

1 tbsp lemon zest, grated

2 1/2 C of sugar

3 1/2 C of corn syrup

2 tbsp of fresh lemon juice

 

How to Make It:

 

Put the raspberries into a 5 qt. pot and mash the with a potato masher.

Pour 1 1/2 C of water over the berries and add the lemon zest.

Place the pot over high heat and bring to a boil.

Reduce the heat to low and simmer the berries for 5 minutes.

Strain the berries through a mesh strainer.

Prepare the canning jars as directed by the manufacturer of the jars and keep them hot.

Stir the remaining water and the sugar together in a large saucepan.

Bring the mixture to a boil over high heat, stirring constantly to dissolve the sugar.

Cook the mixture until the temperature reaches 260 degrees on a candy thermometer.

Stir in the strained raspberry mixture and corn syrup and bring back to a boil.

Boil the syrup for 4 minutes, remove from the heat and stir in the lemon juice.

Remove any foam that has formed on top and discard.

Pour the hot syrup into the canning jars leaving a 1/4 inch head space.

Release the air bubbles and add more syrup if necessary to maintain the head space.

Process the syrup in a water bath canner for 10 minutes from the point of boiling.

Remove and cool on towels in a dry draft free area then check the seals before storing.

 

Makes 6 half pints

 

Maple syrup might be your favorite but after you try this syrup you may never go back to maple syrup again. The flavor is outstanding and is perfect for all those breakfast goodies like French toast or pancakes. For other great flavors use different berries or a mixture of all your favorite kinds.

 

Preparation Time: approximately 20 minutes

Cooking Time: approximately 9 minutes

Processing Time: approximately 10 minutes

Total Time: approximately 39 minutes

 

Nutritional Information: (approximate values per 2 tbsp serving)

Calories 114; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 0mg

What You Need:

 

5 1/4 C of water

2 1/4 C of sugar

12 lbs. of peaches, peeled, cut in half and pits removed

 

How to Make It:

 

Prepare the caning jars, lids and screw bands according the manufacturers instructions.

Pour the water into a saucepan and place it over medium heat.

Stir in the sugar and stirring constantly to dissolve the sugar bring the mixture to a boil.

Keep the syrup hot while placing the fruit into the jars.

Pack the peaches firmly into the jars.

Top with the hot syrup leaving a 1/2 inch headspace.

Release any air bubbles then secure the lids by hand.

Place in a water bath and process pints for 25 minutes or quarts for 30 minutes from the point of boiling.

Place the jars in a draft free area to cool then check the seals.

Any jars that did not seal correctly should be put in the refrigerator and will stay fresh for up to 2 weeks.

 

Makes 8 pints or 4 quarts 

 

Not only can peaches be done this way but apricots and nectarines by also be canned in this manner. The only difference when canning apricots and nectarines is to use 10 lbs. of fruit and do not peel them before canning. When you are tightening the lids before placing the jars in the canner always tighten them by hand being careful not to tighten them down to hard. There needs to be a way for the steam to escape and tightening the seals to much can cause the steam to stay within the jars. This could cause a possible explosion or could keep the foods from processing correctly causing bacteria to grow.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 25 minutes for pints 30 minutes for quarts

Total Time: approximately 40 minutes for pints 45 minutes for quarts

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 88; Fat 0g; Saturated Fat0g; Carbohydrates 23g; Fiber 2g; Protein 1g; Cholesterol 0mg; Sodium 4mg