Our gardens are starting to produce fairly well so I have been doing a lot of canning and dehydrating of vegetables, which has also produces a lot veggie scraps. By the end of this weekend I had enough to fill a large crockpot and make a batch of vegitable broth this afternoon.
I find that making my own vegitable broth saves us a fair amount of money and taste better than any brand I have found in the market. To make your own broth fill a slow cooker with vegitable scraps. For this batch I used onion, mushroom stems, celery, tomatoes, beets, kale stems, broccoli, cabbage, carrot tops, and green bean tips (keep in mind that you can always store scraps in the freezer until you have enough to make a batch of broth). Cover the scraps with water until it is about an inch above the scraps, add salt, pepper and herbs to the pot and cook on low for about 10-12 hours.
Run the cooked scrap mixture through press to render as much liquid as possible and then pour through a fine mesh seive to remove the larger vegitable particles that made it through the press.
Place the pressed scraps in to your compost container.
Pour the the warm broth into prepared canning jars and pressure cook for 75 minutes at the pressure recommended for pressure in your area.
I just love having a large batch of fresh, colorful vegetables to work with. Fortunately, peaches are in and the vegetable gardens are producing well, so this morning I made and canned a batch of peach salsa.
Fruit salsa is so popular in my house that this is the second batch that I have made in the last week (all will be gone by next spring). I hope you enjoy the recipe as much as we do.
- 9 cups fresh peaches, mangoes, or a combination of both, peeled and chopped
- 2 Tbsp lemon or lime juice (fresh or bottled)
- 4 cups fresh tomatoes, peeled and chopped
- 2 large sweet peppers, diced
- 2 cups onions, diced
- 2 Tbsp dried jalapeno flakes (or fresh hot peppers if you wish. Add more or less to your desired heat level)
- 1/4 cup cilantro or parsley, chopped
- 1 cup apple cider vinegar
- 3 garlic cloves, minced
- 3 T honey
- 2 T clear gel to thicken
- Mix peaches with lime or lemon juice.
- Combine all ingredients in large pot.
- Bring to boil over medium heat and cook for five or six minutes.
- Remove from heat.
- Ladle into prepared canning jars.
- Screw on lids and process in boiling water canner for 10 minutes.
With all of the fresh cranberries and apples that we have in the house at the moment I thought it would be a good idea to start canning a few gift items. This afternoon I made the first round of cranberry chutney for family baskets that we will take with us on the visit to the in-laws in early December, and a bit for the refrigerator. I particularly love all of the fruit and spices in this chutney, paired with the savoriness of the onion and the crunch of the hazelnuts. It pairs nicely with cheese and crackers or a nice savory stuffing.
We will make more next weekend for the baskets for our friends and a few jars for our own pantry. (Susan it will be on the appetizer tray for Thanksgiving :))
- 4 cups fresh cranberries
- 2½ cups sugar
- 1¼ cups water
- 6 whole cloves
- 2 cinnamon sticks
- 1 teaspoon salt
- 2 Granny Smith apples, peeled, cored and diced
- 2 firm Bosc or Anjou pears, peeled, cored and diced
- 1 small yellow onion, finely chopped
- 1 cup golden raisins
- ⅓ cup crystallized ginger, finely chopped
- ½ cup hazelnuts, roughly chopped
- In a large pot over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil and cook until the cranberries pop open, about 10 minutes.
- Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes.
- Remove from heat and toss in the hazelnuts.
- Discard cinnamon sticks.
- Refrigerate in tightly sealed jars or can cook in a water bath for 15 minutes.