Farmer J is always talking about his mamma’s canned green beans. For him that flavor brings him right back to his childhood. When we started canning we processed ours exactly how she did … I was blown away by how beautiful they were and the delicious fresh flavor!
Here is how to do it:
Wash and snap your green beans.
Raw pack the green beans in sanitized one quart jars.
Add one teaspoon of salt to each jar.
Pour boiling water over the green beans leaving one inch head space.
Remove the bubbles from the jar by running a spatula or butter knife along the inside wall of the jars.
*Note* you can make a double batch of this soup and freeze, or dehydrate it for use in other recipes. Make sure to only use one cup of broth for the “condensed” version. Freeze it in large ice cube trays for an easy grab option, every cube is 1oz.
3 Tbs olive oil
1 medium onion sliced
3 cups sliced mushrooms
3 Tbs butter
3 Tbs flour
2 cups broth or stock (for “condensed” soup only use 1 cup of broth, learn how to make your own here)
1 cup milk
1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp Italian herbs
1/4 tsp cayenne pepper (optional, I add this for the health benefits)
1/2 tsp turmeric (optional, I add this for the health benefits)
salt and pepper to taste
Your favorite dry red wine (Optional, I add this for the yum benefits)
In a warm pot on med-high heat, saute the onion with a pinch of salt and pepper in olive oil until translucent.
Add mushrooms with another pinch of salt and pepper (we are layering in the flavors, adding a small amount of salt and pepper with every ingredient builds depth of flavor)
When the mushrooms release their juices sprinkle in the herbs and spices. The mushrooms will absorb the juices with the herbs and spices.
When the mushrooms have reabsorbed the juices make a well in the middle of the pot and add the butter and flour.
Whisk the butter and flour together until its well incorporated then whisk in one cup of the broth.
When its well incorporated stir in the last cup of broth. Bring up to a boil while stirring continuously.
Add milk and bring back up to a slow simmer. Reduce heat to medium and stir until the desired consistency is reached (it will thicken the longer it simmers).
Taste for seasoning (Careful it’s HOT). Add if needed.
Ladle the soup into your favorite bowl and drizzle with a little red wine.
Our first summer on the farm we got overwhelmed with all the preserving we had to do all at once!! Below is a post from our Facebook page a little later that year where I tried a few new tricks to save time and money while keeping our food for the year as fresh as possible.
I’ve been doing this for 3 years now and get perfect results every time 🙂 Enjoy!
11 month old corn – still fresh and yummy!
May 2014 I’m all about efficiency. What’s the fastest, cheapest, least wasteful way to complete a task while maintaining the highest quality possible? I’ve seen many ways to store corn but they all looked like way too much work! Last year I put my corn in the freezer without doing anything to it. The husk and fibers kept it safe from freezer burn and drying out. Tonight I pulled out our last two ears from last year. They still taste like they were just picked! Above is a picture of the two ears. I peeled one to show you what they look like after a year of freezing.
The secret is to roast the peaches to release their natural sugars before dehydrating them. Here is how to do it:
Preheat oven to 375.
Slice peaches in half and remove pit. Place peach halves pit side up in a glass baking dish. Bake for 15min.
Switch the oven to broil. Move the peaches under the broiler to roast for another 10 min (monitor peaches so they don’t burn – just looking for a light browning.)
Carefully remove the roasted peaches from the oven and let rest for 10 min. (The pit cavity might fill with peach juices
Puree the peaches in a food processor or blender until smooth.
Spread the puree onto a dehydrator tray that has the fruit leather liner (smaller holes so the puree will not fall through). use an offset spatula or the back of a spoon to smooth out the puree into an even layer (about 1/4 inch in thickness).
Set the dehydrator to 140°F and allow the fruit to dry for 8 to 10 hours.
Peel the fruit leather off of the tray and slice long strips with a pizza cutter.
Roll strips and place in an airtight container for storage.
Roasting vegetables and fruit is a great way to bring out their naturally rich flavors. Roasting tomatoes before adding them to a sauce or hot dish will intensify the flavors and take that sauce to a new level. Here are three ways to roast tomatoes, and how to make a tomato paste from the roasted tomatoes.
1 – Grill them… Place the tomato right on the grate or in a grill basket. When the tomato skin gets slightly charred flip the tomato to the opposite side and repeat. This method will give you the most flavor and will add a slight smokiness to the tomato.
2 – Broil them … Arrange the tomatoes in a single layer on a cast iron pan or heavy cookie sheet. Place the pan directly under the broiling flames or heating element. Keep a close eye on them because this will only take a few minutes. When the first side is slightly charred flip the tomatoes and repeat.
3- Sear them … heat a heavy duty skillet or dutch oven to medium high heat. Once the pan is hot add medium sized tomatoes. Toss the tomatoes around with a spoon until desired char level is reached on the tomato’s skin.
Quick and easy fire roasted tomato paste
This paste uses the sear method mentioned above.
After the tomatoes have reached the desired char level turn down the heat to medium.
Add a pinch of salt and stir the tomatoes until the desired consistency is reached.
Add 1/8 cup of cold water and stir for a few seconds – then remove the pan from the heat. Stir the paste to incorporate all the “flavor” on the bottom of the pan.
This paste can be used right away, canned or stored in the freezer (ice cube trays are a great way to freeze them).
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