From Alice Enevoldsen
Wash, core, and quarter your plums. Then freeze until you have time to jam.
Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.
Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.
Add the spices, simmer for a short time. Skim off any foam that develops.
Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..
Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.
Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Modified from Susana Conde’s Locro
Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.
Tomatillo Salsa in 1/2 pint wide-mouth jars
Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.
Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.
It’s also yummy fresh!
Fridge-canned lemon cucumber pickles!
From Jason Enevoldsen
Fill your containers with a densely-packed mix of chopped:
Brine (per pint)
Spices (total amount — approximately two teaspoons per pint)
Boil the brine, chop the veggies.
Add the spice mix to the heated, sterilized canning jars.
Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.
Cooking stage of Green Tomato Picallilli
Pickling Spice
Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.
Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.
Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.
Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.
Green Tomato Pickles!
Brine (per quart)
Dill/Garlic Pickle Spice (per quart)
Curry Spice (per quart)
So I modified the recipe from Garden Betty.
Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.
Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.
Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.
The green tomatoes will be pickled in three weeks.
Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.
Raisin Mix
That makes 6 one-third-cup servings. (The currants end up packing in between the other fruits). That’s the recipe I used for my toddler
For adults (and other people who are good at chewing before swallowing) I’m adding:
Add this last, preferably at the very last minute before you head out the door. If you add it earlier these crunch bits will get soft.
Mix everything but the prunes and the corn or granola
Divide into 1/3-cup sealed serving bags (for toddlers) or 2/3-cup sealed serving bags (for adults). Be sure to toss the mixture as you’re bagging to get currants in every bag (they sink to the bottom).
Divide the prunes evenly among the bags.
Put in your pantry for snack emergencies or go hiking. It’ll keep at least a little while, depending on your climate, the temperature in your pantry, and how well the bags seal.
For people who chew
I may increase the ratio of soybeans and caramel corn/granola in the adult version. I’m happy with the ratio in the toddler “raisin mix.”
From Alice Enevoldsen (this recipe is undergoing testing)
Combine in a saucepan, stir well. Cook at medium/medium-low heat until simmering. Simmer for 5 minutes, stirring to keep from boiling over. The last drips off the spoon should stay separate from each other.
Pour into heatsafe bowl to cool. Serve or refrigerate and serve.
(cut down milk and cook longer for a thicker sauce… but don’t forget it will thicken as it cools!)
Mix all ingredients until smooth. Pour into crust.
Bake 10 minutes at 425F, 50 minutes at 350F (until filling is set). Cool.
IMPORTANT: Refrigerate overnight before serving. This is how you get that firm pumpkin pie without egg or milk.
This recipe is a little more finicky than others. The creamed fat and sugar need to turn out just right for the cookies to turn out. Last time I made them the creamed fat and sugar looked (seriously) like beaten egg-whites – peaks and all. They turned out PERFECTLY.
Preheat oven to 350 degrees F (180 degrees C).
Cream both fats and sugar until fluffy. Then keep creaming them. Cream until it looks like butter and sugar creamed together. You want the sugar to be smooth, not grainy – so keep creaming. Stir in vanilla. Add flour all at once and mix only until mixed. Do not overwork the dough.
Smoosh out enough dough for one cookie and cut it in place on the cookie sheet with a cookie cutter. Before removing cutter, take extra dough from around the cutter and add it back to the rest. When you have a full sheet of cookies, chill them for 10 minutes then put them directly in the oven.
You can also put through cookie press and form cookies onto baking sheets. Do not overwork the dough.
Bake for 10 – 12 minutes. Glaze with a powdered-sugar/water or powdered-sugar/oat milk glaze.
