Tag Archives: garden recipes

Cabbage Recipes

Freezer Slaw Recipe

Freezer Slaw Recipe

A simple easy to follow freezer slaw recipe. A great way to preserve cabbages from the garden. If you don’t have a garden, go to a local farmers market and buy some nice organic, non-GMO produce and make this recipe. As long as you have extra freezer space, freezer slaw is great. Cabbage is a great vegetable with plenty of vitamins.

Ingredientsfreezer slaw recipe is easy and is a great way to preserve cabbage from the garden

4 pounds cabbage
2 large green peppers
5 large carrots
2 onions – sliced
4 teaspoons salt

Dressing:

3 cups sugar – see directions
2 tsps. dry mustard or mustard seed
2 tsps. celery seed
2 1/2 cups apple cider vinegar
1 1/2 cups water

Cooking Directions

Simply shred cabbage, green peppers and carrots. Add sliced onions. Add 1 tsp. of salt per salt per pound of cabbage and mix well and let sit for 1 hour. After one hour, rinse and dry the cabbage.

In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 5 minutes. Turn off heat and let cool!!

Pour over drained cabbage and let set for 5 to 10 minutes. Stir well.

Package in freezer containers leaving about 1/2 inch head space. Will last for 8 – 10 months. When ready just remove from freezer and allow to thaw and serve.

When you have excess cabbage, make some freezer slaw. It is a simple vinegar based slaw recipe. I find it delicious and a great way to store the summers harvest. It freezes great and when thawed you would never think it was ever frozen. This is great when making fish tacos. I have made freezer slaw for several years now and consider freezer slaw a must do. I grow enough cabbage making sure to set aside five to six pounds for this great dish.

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Green Bean Recipes

Dilly Beans Recipe

Dilly Beans Recipe

What you need – Kitchen supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

Green Beans – enough to make 4 pints or about 2 pounds
2 tsp of dill seed
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
1 tsp of alum

Directions

dilly beans are easy to make but include a lot of timed stepsDilly beans are basically a pickling process. Below is the “soup-to-nuts” to take beans from the garden and pickle them into dilly beans that can be enjoyed for up to 1 year.

Process your green beans – wash beans – snap off ends and snap (break or cut) to jar length. If there appears to be “strings” on the beans – pull them off.

Sterilize your jars and lids. Put 1/2 tsp dill seed and 2 cloves of garlic and 1/8 tsp cayenne in each jar after sterilized.

Pack the jars firmly with processed green beans and, leaving 1/2-inch space from the top of the jar.

Combine -vinegar, water and salt to make the pickling solution or brine. Bring this to a boil.

Turn the heat off your brine and when bubbling stops add the alum and stir.

Ladle the brine over the beans. Fill the jars so that the liquid covers the beans but leave just enough head space (about a ¼ – ½ inch) at the jar top to allow for expansion when processing in the hot-water bath. Use a knife and gently stir each jar to remove any trapped bubbles.Boo the cat likes to participate in cooking activities

Process the jars in a canning pot for 8 minutes if under 1,000 FT or 10 minutes from 1,000 – 6,000 FT. Remove and allow to cool, making sure the jars have sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be placed in the fridge and used within 2 weeks.

Dilly Beans will be ready to eat within a week and are good for about a year.

 

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Find canning supplies at Ball Co.

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Pumpkin Recipes

Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread – like a squash, pumpkin lends itself to making a flavorful bread. Adding cranberries just is the perfect touch

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried cranberries

Directions

Preheat oven to 350 degrees fahrenheit. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin puree, eggs, oil and juice in large mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Recipe makes two loaves.

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