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Canning for the Vegetarian

Canning Pickles From Family Recipes

19 August, 2014 (16:38) | Canning for the Vegetarian, Vegan Snacks | No comments


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RECIPES: Mrs Moroni Dill Pickles, Bread and Butter Pickles

By Rae Udy

My love of pickles goes back a long time! One Christmas my Grandma Toots even gave me a gallon jar of my favorite dill pickles for a Christmas present. My best gift that holiday! She also baked me my own pumpkin pie but that’s just how she was.

I begged my mother-in-law, Grace Weese, for these pickle recipes after a Thanksgiving banquet. Patricia Bott from Brigham City, Utah gave Grace the recipe for Mrs Moroni Dill Pickles on August 19, 1963. These pickles are so crisp it takes effort to bite through it. The best dill pickle ever. This one is not processed so plan on making a small batch to keep in the fridge. But, they won’t be there for long!

Med Sandall from Park Valley, Utah shared her Bread and Butter Pickles with Grace in the same year. This sweet and salty pickle is great on sandwiches, chopped in salad and diced in deviled eggs.

Although high in sodium, pickles have nutritional value. They are low in calories and fat, and provide vitamin C, calcium, fiber and protein to a healthy diet.

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Sweet, its National Honey Month

12 September, 2010 (12:06) | Canning for the Vegetarian, Vegan Main Dish, Vegetarian Desserts, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Cranberry Lip Gloss, Steamy Creamy Tomato Soup, Garden Stir-Fry, Honey Roasted Apples

By Rae Udy

Orange Blossom, Clover and Eucalyptus. Flowers? Trees? Some exotic location? No, these are some of the more than 300 unique kinds of honey available in the United States.
September is National Honey Month and its going to be sweet! Pure honey contains the natural sweet substance produced by honey bees from the nectar of plants, according to the National Honey Board.
The color and flavor of honey differ depending on the bees source of nectar, in general, lighter colored honeys are mild in flavors, while darker honeys are usually more robust.
Honey is an all-natural sweetener without any added ingredients. Primarily carbohydrates and water, with trace enzymes, minerals, vitamins and amino acids. One tablespoon of honey provides 17 grams of carbohydrates and 64 calories.
Honey also contains a variety of antioxidants, like flavonoids and phenolic acids, that help eliminate free radicals. Darker honeys have more antioxidant content than lighter colored honeys.
Honey is a natural healer for the skin and lips. Try Cranberry Lip Gloss to keep chapped lips at bay the natural way. The following recipes are from honey.com and show the versatility of delicious, nutritious honey.
Sources:
library.thinkquest.org/2886/foo.htm
honey.com/nhb/about-honey/

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Okra, the Vegetable You Love or Hate

12 September, 2010 (11:31) | Canning for the Vegetarian, Salad and Salad Dressings, Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Spicy Okra Fry, Pickled Okra, Lentil Okra Soup, Okra Tomato Salad

By Rae Udy

Okra is one food you either love or hate. My family is mixed on the verdict, but there is no doubt eating okra is good for you.
According to Fruits and Veggies More Matters, http://www.fruitsandveggiesmorematters.org/?page_id=2467
a serving of 7 3-inch pods contain just 25 calories and are fat and cholesterol free. They are a great source of dietary fiber with 12 percent daily value in each serving.

Okra also provides 2 grams of protein and 30 percent dv of vitamin C, and is a good source of vitamin A, calcium and iron.
Enjoy okra in side and main dishes, soups and pickles.
http://www.fruitsandveggiesmorematters.org/?page_id=2467

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Beets Bring Nutrition and Color to the Vegetarian Diet

9 March, 2010 (09:53) | Canning for the Vegetarian, Salad and Salad Dressings, Vegan and Vegetarian Side Dishes, Vegetarian Appetizers | No comments


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RECIPES: Apricot Spice Beets, Mom’s Pickled Beets, Sweet and Sour Beets

By Rae Udy

Beets are thought to have originated in prehistoric times in North Africa. In Asia and Europe, the beet greens were eaten but not the roots. The value of beets increased in the 19th century when they were used as a concentrated source of sugar.
Beets have the highest sugar content of all vegetables but they are also very low in calories, about 75 in one cup.
This colorful root vegetable contains powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
In stomach cancer patients, when scientists compared the effects of fruit and vegetable juices on the formation of nitrosamines, cancer-causing compounds produced in the stomach from chemicals called nitrates, beet juice was found to be a potent inhibitor of the cell mutations caused by these compounds. Nitrates are commonly used as a chemical preservative in processed meats.
Beets are particularly rich in the B vitamin folate, which is essential for normal tissue growth. The daily requirement for folate is 400 micrograms. One cup of boiled, sliced beets contains 136 micrograms of folate.
Fresh or canned beets are a very good source of manganese, with 28 percent of needed daily value and potassium with 15 percent. They are also a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
Don’t peel fresh beets until after cooking. To minimize a loss of color or bleeding, wash beets gently under cool running water, taking care not to tear the skin since this tough outer layer helps keep the color pigments inside. To prevent bleeding when boiling beets, leave them whole with their root ends and one inch of stem attached.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
http://womenshealth.gov/faq/folic-acid.cfm?debugMode=false
http://www.acc.org/media/patient/heart/family.htm?debugMode=false

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Jalapeno Peppers Add Fire to a Vegetarian Diet

29 July, 2009 (16:21) | Canning for the Vegetarian, Vegan Snacks, Vegetarian Appetizers, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments


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RECIPES: Canned Jalapeno Peppers, Mex-Tex Deviled Eggs, Spicy Bean Nachos

By Rae Udy

Deep green jalapenos are one of the hottest of all chili peppers. They are ideal for pickling and taste great in nachos and other Tex-Mex dishes.
These peppers are an excellent source of both vitamins A and C, with 46 and 23 percent daily value. They are also a great source of vitamin B6, thiamin and potassium. Fresh jalapeno peppers are low in calories, about 38 per cup, and contain a fair amount of fiber and iron.
Canning Jalapeno Peppers is rewarding and saves money, but does take time and preparation. Carefully removing seeds from the center of each pepper will cut down on much of the fire. Each pint contains 85 calories and five grams of total fat.
Mex-Tex Deviled Eggs adds fire to an unexpected appetizer or snack. These are good with canned peppers or fresh jalapenos. Each little devil contains 42 calories and one gram of saturated fat and provides three grams of protein.
Use your own pickled peppers to make Spicy Bean Nachos. With nine grams of protein one serving is just over 300 calories, and best of all, these colorful nachos cook just a minute in the microwave.

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2744/2?print=true

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Dried Tomatoes Brighten Up Winter Meals

12 January, 2008 (09:04) | Canning for the Vegetarian, Salad and Salad Dressings, Vegetarian Appetizers, Vegetarian Kids Recipes, Vegetarian Lunch Recipes, Vegetarian Main Dish, Whole Grain Breads | No comments


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RECIPES: Oven Dried Tomatoes, Dried Tomatoe Vanaigrette, Dried Tomato Appetizer, Eggplant and Dried Tomato Pizza

By Rae Udy

Its great to get a taste of summer during the cold months of the year and dried tomatoes add flavor and nutrition to many winter meals.
Dried tomatoes take on a completely different texture and flavor from their ripe counterparts. They become rich tasting, intensely tomato flavored, and raisin-like in texture.
Dried tomatoes are very high in dietary fiber with three grams per serving, and provide 16 percent of daily value needed for iron. One serving of five dried tomato pieces contains only 40 calories, no fat and two grams of protein. www.calorie-count.com/calories/item/95448.html
There are many ways to use dried tomatoes. Use kitchen shears to snip them into pieces and drop into soups, stews and casseroles. Re-hydrate tomatoes by covering with warm water and allow them to set at room temperature for 30 minutes. Drain and add to a tossed salad. Save the liquid for soup or add to cooked vegetables.
Add dried tomato pieces to cooked vegetables during the last five minutes of cooking. Try adding them to green beans, cabbage or green peas.
Need a bold new taste to perk up a winter salad? Bursting with the flavor of your own Oven Dried Tomatoes, Dried Tomato Vinaigrette brings life to any salad. This dressing is best on full-flavor greens and lettuces such as endive, arugula and radicchio.

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Mother’s Day Favorites from Favorite Moms

4 May, 2006 (15:54) | Canning for the Vegetarian, Salad and Salad Dressings, Vegan and Vegetarian Side Dishes, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Holiday Menus | No comments

RECIPES: Beth’s Hawaiian Delight Fruit Salad, Grace’s Fresh Pack Dill Pickles, Phoebe’s Taffy Candy, Toots’ Spice Nut Cake

By Rae Udy

It seems like all mothers have a unique dish saved for special occasions and the favorite treat becomes a family tradition. Here are some recipe favorites from some of my favorite moms who deserve a Happy Mother’ Day.

BETH’S HAWAIIAN DELIGHT
(My mom, Elizabeth K. White, Ogden, Utah)
1 16 ounce can fruit cocktail, packed in juice
1 six-ounce can pineapple chunks, packed in juice
1 four-ounce can Mandarin oranges
1 red apple, cored and sliced thin
1 green apple, cored and sliced thin
2 bananas, peeled and sliced
Juice of one lemon
1 small container low-fat Cool Whip or low-fat vanilla yogurt
¼ (one-quarter) cup finely chopped walnuts
¼ (one-quarter) cup shredded unsweetened coconut
Drain canned fruit and reserve juice for another recipe or add to punch. Combine in serving bowl. Just before serving, quickly slice apples and bananas into bowl and sprinkle with lemon juice. Toss gently. Add Cool Whip, nuts and coconut and fold in until mixed well. Serve immediately to eight.

GRACE’S FRESH PACK DILL PICKLES
(Mother-in-law, Grace Weese, Orient, Iowa)
2 cups white vinegar
6 cups water
½ (one-half) cup canning salt
4 quarts fresh cucumbers
1 teaspoon celery seeds
4 bay leaves
4 garlic cloves, peeled
Bring vinegar, water and salt to boil in a medium saucepan. Wash cucumbers but do not peel. Cut in half lengthwise and pack into sterilized wide-mouth canning jars. To each quart add: one-quarter teaspoon celery seed, one bay leaf and one clove garlic. Pour boiling vinegar mixture over cucumbers leaving one-half inch space between liquid and top of jar. Wipe mouth of jar clean. Place new seal and lid on jar and twist until tight. Cool on counter and the jars should seal themselves with a popping sound. Place in the refrigerator and use within six weeks. Yields four quarts.

PHOEBE’S TAFFY CANDY
(Paternal Grandma, Phoebe Udy, Plymouth, Utah)
2 cups sugar
¾ (three-quarter) cups white vinegar
¼ (one-quarter) cup water
1 Tablespoon butter
Combine in large saucepan and stir until sugar is dissolved over medium heat. Boil all ingredients until it forms a firm ball when dropped in cold water. This is the secret, if you don’t cook it long enough it won’t set up when you stretch it, and if you cook it too long it will be brittle. Pour into a buttered baking pan to cool. Start stretching with buttered hands as soon as its cool enough to handle. Stretch candy until it is real white and creamy. Form into a long rope shape and lay out on lightly floured clean dish cloth. While taffy is still warm, make small cuts to form bite size pieces. When completely cool break where cuts are and store in airtight container. Yields about one pound.

TOOTS’ SPICE NUT CAKE
(Maternal Grandmother, Elizabeth ‘Toots’ Kent, Malad City, Idaho)
2 cups unbleached white flour
1 cup brown sugar
2 teaspoons baking powder
½ (one-half) teaspoon salt
1 teaspoon baking soda
1 teaspoon each: ground cinnamon, cloves and allspice
½ (one-half) cup corn oil
11/2 (one and one-half) cups buttermilk
3 eggs
½ (one-half) cup chopped walnuts
TOPPING:
2 Tablespoons uncooked oatmeal
¼ (one-quarter) cup brown sugar
½ (one-half) teaspoon cinnamon
¼ (one-quarter) teaspoon allspice
In a large mixing bowl, combine flour, sugar, baking powder, salt, baking soda and spices and mix well. In a small bowl, beat oil, buttermilk and eggs with a wire whisk until light and fluffy. Add all at once to flour mixture and using the whisk, beat until smooth, about two minutes. Stir in nuts. Pour into lightly buttered and floured 13 by nine inch baking pan. In a small bowl make topping with oatmeal, sugar and spices. Sprinkle over batter. Bake for 35 to 40 minutes in a preheated 350 degree oven. Remove from oven when golden brown and toothpick inserted in center comes out clean. Serve warm or cold with a mound of low-fat whipped topping. Serves 12.

Fall Green Tomato Harvest

26 October, 2005 (18:37) | Canning for the Vegetarian, Vegan and Vegetarian Side Dishes | No comments

RECIPES: Beth’s Fried Green Tomatoes, Grace’s Green Tomato Relish

By Rae Udy

My mother, Beth White, always looks forward to harvesting the last green tomatoes still growing in the garden for her favorite once-a-year recipes.
Fried Green Tomatoes were a favorite in my household long before the popular movie of the same name was produced. Easy to make and delicious to eat you can slim these down even further by baking until crisp instead of the traditional frying.
If you have a lot of green tomatoes you may want to try canning some of Green Tomato Relish a recipe from my mother-in-law, Grace Weese. This tart, sweet relish is rich in vitamin C and beta carotene.
Unripe tomatoes have a firm texture and the tart taste adds flavor to many unique dishes. Green tomatoes contain about twenty-five calories each while providing one gram of protein and almost no fat. They are also an excellent source of potassium and niacin.

BETH’S FRIED GREEN TOMATOES
4 large green tomatoes
2 eggs
1 Tablespoon water
½ (one-half) cup whole wheat flour
1 teaspoon baking powder
½ (one-half) teaspoon salt
½ (one-half) teaspoon crushed oregano
1 cup crushed cracker crumbs
2 Tablespoons peanut oil, for frying
Wash and dry tomatoes. Slice into rounds one-half inch thick. Set aside. Mix eggs and water together in a small bowl. Place flour, baking powder and spices on a paper plate and gently mix. Place cracker crumbs on another paper plate (for easy cleanup). Dip tomato slices into egg then into the flour mixture. Turn to coat both sides. Dip again in egg then into cracker mixture until all edges are coated and breaded. Fry in lightly oiled hot skillet until very crisp. Turn over and brown other side. Drain on paper towels. Yields four to six servings.
BAKING DIRECTIONS: Bake prepared slices on lightly oiled cookie sheets for twenty minutes in a preheated 375 degree oven. Turn over and bake fifteen minutes longer.


My mom-in-law Grace is one of the best cooks around.
GRACE’S GREEN TOMATO RELISH
1 gallon firm green tomatoes
2 medium onions
1 medium head cabbage
2 large green peppers, seeded
1 large sweet red pepper, seeded
½ (one-half) cup canning salt
½ (one-half) cup honey
1 teaspoon celery seed
1 teaspoon mustard seed
3 cups cider vinegar
Slice tomatoes and peeled onions one-half inch thick. Chop cabbage coarse. Place layers of tomatoes, onions and cabbage in a large bowl or crock. Sprinkle each layer with salt. Weigh down with cover or dish. Cover with cloth and stand overnight in a cool place. The next morning, drain off salty liquid and rinse well. Drain completely. Put mixture through food grinder or processor along with peppers, using a medium blade. In a large saucepan, combine honey, celery seed, mustard seed and vinegar. Bring to boil. Add prepared vegetables. Stir often while simmering twenty minutes. Pour into hot clean canning jars to within one-half inch of top. Wipe tops clean and seal with lids and caps. Process in boiling water bath for ten minutes. Carefully remove from water. Cool on dry towels. Test seal when completely cool. If the center pops up and down it did not seal and needs to be refrigerated. Store sealed jars in a cool, dry place. Yields eight pints.
Source: www.nutritioninfooods.com/nutrition.info/vegetables/tomato_green/

Satisfy Your Sweet Tooth With Peaches

11 July, 2005 (13:14) | Canning for the Vegetarian, Vegetarian Desserts | No comments

RECIPES: Mom’s Frozen Peaches, Peach Nectar, Peach Fruit Platter

By Rae Udy

Fresh peaches can satisfy your sweet tooth and provide a host of vital nutrients needed by the body.
As part of the yellow and orange group of fruits and vegetables, peaches are a rich source of potassium, niacin, iron and vitamins A, C and E. Containing only 43 calories, a medium peach is also a good source of calcium and fiber.
Peaches should always be picked ripe because they do not ripen well after picking. Look for fresh peaches with a creamy, golden color to indicate ripeness. The amount of red on a peach is a variety characteristic and not a sign of ripeness. Ripe peaches will have a well-defined crease and a nice fragrance.
Peaches taste best picked fresh from the tree, washed carefully and eaten at room temperature. Peaches will keep about three days after picking. They also bruise easily and need careful handling.
Mom’s Frozen Peaches is an easy and quick way to preserve an abundant summer peach crop. Peach Nectar is the centerpiece dip for delicious Peach Fruit Platter. Serve as an elegant hors d’ oeuvre, crisp salad or juicy low-fat dessert.

Sources: www.thefruitpages.com/peaches and www.5aday.com

MOM’S FROZEN PEACHES

1 dozen peaches
Juice from one lemon
¼ (one-quarter) cup honey
Wash peaches. To peel peaches, fill a large saucepan half full with water and bring to boil. With a slotted spoon, add peaches to boiling water a few at a time. When the skins begin to split and peel, take peaches out one at a time with the slotted spoon and place in a bowl of cold water. The peel will easily fall off in a few minutes. Slice peaches in half and remove pits. Cut peaches into bite-size slices and place in serving bowl. Sprinkle with lemon juice and honey. Mix gently until a thin syrup is formed. Spoon into small zip freezer bags or freezer containers. Label each and place into freezer. Will keep for one year. Yields eight servings.

My Mom, Beth

PEACH NECTAR

2 cups sliced fresh peaches
1 cup low-fat yogurt or soy yogurt
2 Tablespoons honey or maple syrup
½ (one-half) teaspoon ground cinnamon
¼ (one-quarter) teaspoon ground allspice
In a blender container, process peaches on low speed until smooth. Add yogurt, sweetener, spices and blend. Pour into a small serving bowl to place in the center of Fruit Platter. Use as a dip or as a dressing for chilled fruit. Yields two cups.

PEACH FRUIT PLATTER

4 peaches
2 apples
2 Tablespoons lemon juice
1 pint strawberries
2 cups seedless grapes
Lettuce leaves
Wash fruit. Cut peaches and apples into bite-size slices. Place in a mixing bowl and sprinkle with lemon juice to prevent darkening. Line a large platter with dark green lettuce leaves. Arrange fruit around edges of platter. Place small bowl of Peach Nectar in center for dipping. Serves eight.

Many Health Benefits in Tomaotes

3 July, 2005 (14:53) | Canning for the Vegetarian | No comments

RECIPES: Sweet Chili Sauce

By Rae Udy

Tomatoes are so tasty and nutritious when picked right from the garden, but they may be even better for you after cooking.
Lycopene, the ingredient that makes a tomato red, is a potent antioxidant. Research from Venket Rao, Ph.D. at the University of Toronto provides evidence that levels of lycopene are increased when tomatoes are processed into sauces, purees, ketchup and soups.
Lycopene has been in the news since a 1995 Harvard study linked a reduced risk of prostate cancer when men consumed a diet rich in tomato products.
“The latest findings on the benefits of tomatoes suggest they may also play a role in lung and vision function,� said Daniel Nixon, MD and president of the American Health Foundation. His research suggests tomato-based foods may protect against age-related macular degeneration, cataracts and other diseases of the eye.
A study conducted at the Environmental Protection Agency in Chapel Hill, North Carolina, showed a 12 percent increase in lung lycopene levels and a 20 percent decrease in oxidative damage in the lungs in people who consumed tomato products daily for just two weeks. Oxidative damage to the lungs is associated with high levels of ozone.
In this study, pasta sauce, tomato soup and V8 vegetable juice all increased blood concentration of lycopene.
Tomatoes are nutritional powerhouses. With only 35 fat-free calories, a medium tomato provides protein, calcium, thiamine, niacin and both vitamins A and C.
Never refrigerate a unripe tomato, cold temperatures destroy flavor and will stop the ripening process. Once fully ripe a tomato can be chilled, but only for a few days to prevent loss of flavor. To hasten ripening you can place the tomatoes in a brown bag until they give slightly when squeezed. Also storing tomatoes next to bananas will make them both ripen quicker.
Look for locally organic grown tomatoes at the Farmers Market or check the newspaper produce ads for tomatoes in bulk.

www.tomato.org

SWEET CHILI SAUCE
3 quarts peeled and chopped tomatoes
3 cups chopped celery
2 cups chopped onion
1 cup chopped green pepper
2 Tablespoons canning salt
1/4 (one-quarter) cup honey or maple syrup
1 cup cider vinegar
1 teaspoon ground black pepper
1 teaspoon mixed pickling spices
Combine tomatoes, celery, onion, peppers and salt in a large bowl. Cover and let stand overnight in a cool place. Drain in colander, but do not rinse or press vegetables. Place vinegar and sweetener in a large saucepan. Bring to boil over medium heat. Tie spices in a cheesecloth bag and add to syrup along with vegetables. Bring back to simmer and stir often for twenty minutes. Remove spices. Ladle into hot, clean canning jars to within one-half inch thick of top. Wipe jar rims and adjust new canning lids. Process in boiling water for ten minutes. Carefully remove jars from canner and cool on dry towels. Test for seal by pressing the center of each jar when completely cool, if lid pops up and down, the jar did not seal. Label each jar and store in a dark, dry, cool place. Yields eight pints.


Tomatoes bring benefits and great taste to a vegetarian diet. (photo by Rae Udy)