We love a good sweet relish, especially when it’s homemade and spread on a tuna sandwich with lettuce and tomatoes. It’s even better when it’s home-canned! For this Zucchini Relish recipe today, if you don’t have a garden, then shop the farmer’s market or farm stand for local zucchini! This recipe (otherwise known as onion relish) is a keeper–delicious to can, or halve the recipe and keep in the fridge for a “refrigerator zucchini relish.”

Zucchini Relish Recipe

Paste the recipe on your fridge, gather the ingredients, and grab a friend or 2 to make this recipe by preserving the jars. Canning is a process, so this recipe can take some time. But it’s worth every bite. This recipe brings back years of memories of canning batch after batch, with our garden zucchini from Medford, Oregon.

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Everyone loves a homemade food gift, so this Apple Pie in a Jar recipe is perfect to make this time of year. Stock up on gifts for the holidays, for teachers, or just a delicious homemade gifts for friends and family.

Homemade Gift: Apple Pie in a Jar Filling

Today I’m sharing my Homemade Gift: Apple Pie in a Jar Filling recipe that has been on my blog since 2010. This apple filling makes a wonderful gift to give away. That is what beautiful living is all about this time of year; giving and sharing with others.

What is Apple Pie in a Jar Filling?

It’s a cinnamon-flavored syrup that is cooked up and poured over sliced apples that are packed into sterilized jars. After the canning process, the jars beautifully sit on the counter (or shelves) ready for gift-giving!

Ingredients for jarred apple pie mix

• White sugar
• Cornstarch
• Ground cinnamon + nutmeg
• Salt
• Lemon juice
• Peeled, cored and sliced apples (make sure and have a variety, including Granny Smith for tartness)

What to do with Apple Pie in a Jar?

Open a jar and whip up an Apple Goody Dessert!

Serve warm on waffles and ice cream. You can serve it on a panacke or French toast board. There are so many great options.

Instead of cherries, add this apple pie mixture in place of cherries in this Black Cherry Almond Crescent Ring Dessert recipe. Or, add a couple jars to make this Apple Slab Pie recipe.

Here’s how to get started

Taking any of your leftover apples (or even pears), it’s always great to make sure and add in ONE Granny Smith apple for tartness.

EASY STEPS

1. Take 7 1-quart canning jars that are sterilized and allow jars to air dry. Fill the canner with water and start boiling the water to get ready for the canning process. Set aside sterilized 7 lids and 7 rings.
2. Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
3. In each jar tightly pack the apples, adding a variety (but include one Granny Smith in each jar, if not more). Slowly pour syrup over the apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup to about 1 inch from the top. Screw lids on jars.
4. Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water, leaving space in between jars, submerged in water, and water bath for 30 minutes.
5. Remove jars from canner and place on a cloth, and tighten the rings of the lids. Turn jars upside down to cool on the counter, so jars seal.

Perfect food gift for holidays

It’s that time of year when we start thinking about others – what we gifts we can give to them, hostess gifts, or how we can show love to them in other ways. I love to show love and practice hospitality by giving gifts of food.

Most of my canning supplies I picked up from yard sales years ago.

You can buy canning supplies and a starter kit to get started!

Buying canning supplies is an initial investment, but so worth it. Finding a mentor to help you get started is another tip that I recommend if you are new to canning.

How long do the jars last?

Finally, these sealed jars can be stored for up to a year.

ENJOY!

More gift-giving food ideas, check out this 4 Holiday Homemade Gifts Collection!

Print

Homemade Gift: Apple Pie in a Jar

This recipe makes 7 quart-sized jars. Sealed jars can be stored for up to a year.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 7

Author Sandy Coughlin

Ingredients

• 4 ½ cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• 10 cups water
• 3 tablespoons lemon juice
• 7 quarts peeled, cored, sliced apples use a variety of flavors (including one Granny Smith or more per jar)

Instructions

• Take 7 1-quart canning jars that are sterilized and allow jars to air dry. Fill the canner with water and start boiling the water to get ready for the canning process. Set aside sterilized 7 lids and 7 rings.
• Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• In each jar tightly pack the apples, adding a variety (but include one Granny Smith in each jar, if not more). Slowly pour syrup over the apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup to about 1 inch from the top. Screw lids on jars.
• Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water, leaving space in between jars, submerged in water, and water bath for 30 minutes.
• Remove jars from canner and place on a cloth, and tighten the rings of the lids. Turn jars upside down to cool on the counter, so jars seal.

Notes

Originally posted NOV 2010

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Layer together harvested zucchini (both green and yellow), or your favorite squash, to make a healthy Summer Squash Casserole. Watch the video to see how easy it is!

Summer Squash Casserole

For our family, a summer meal is often a vegetarian dish! But what I love about this recipe is you can add chicken (or any other leftover meat), and it’s also pasta-free!

Think “garden dump,” which means, what do you have growing in your garden right now? Zucchini, tomatoes, and fresh herbs? (more…)

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Enjoy Peach Kuchen Bars made with simple flavors of peaches and a moist cake with a slight hint of cinnamon. It’s the perfect tea, breakfast cake, or evening dessert with a dab of fresh whipped cream! If you love kuchen, then this Best Blueberry Kuchen Recipe is another “must-try.”

If you’re asking “What can I make with peaches?” these peach kuchen bars can be made with fresh peaches, canned or frozen peaches. You only have frozen peaches? We love this Frozen Peach Crisp (made in a cake pan). (more…)

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Delicious strawberries in spring and summertime taste no better than just that … fresh and just picked.

There are so many scrumptious recipes using fresh strawberries, but how do you keep them fresh?

Tips for Fresh Strawberries

I write a lot about strawberries on my blog, because we grew them in a patch on the side of our house for years. If you have an abundance of berries, and wonder How to Store Fresh Picked Strawberries, I’m sharing my tips with you today. You may enjoy recipes like Strawberry Breakfast Yogurt Cake or Green Salad Recipe with Strawberries, Watermelon, and Cashews!

How to store fresh picked strawberries

I’m always asked, when it’s strawberry season, how to store fresh picked strawberries!

Here are a few tips for ripening and storing your fresh-picked berries:

1. It’s okay to not wash them right away.
2. You’ll want to refrigerate them. Don’t levave the for long on the counter (especially in the warmer months.)
3. Cover with plastic wrap; pierce for ventilation.

The color of a strawberry defines red; its flavor exemplifies sweetness. But if you can’t eat them all, can you harvest strawberries?

How long will strawberries last after picking them?

Strawberries will usually last for 2-3 days, and of course you always want to wash them before eating …

How to grow a strawberry patch

Our strawberry patch area on the side of the house was where the owners before us had their “mini garden” because it had the perfect sunlight.

When we put in 12 raised beds, we turned this area into our strawberry patch. It got plenty of sunshine, and there was nothing prettier than to walk out and see how the plants flowering beautifully. Which meant, the strawberries were going to be plentiful this year!

I also write about how to plant Seascape strawberries, which are our favorite variety of berry.

I’m also sharing my tips, how to grow beautiful lettuce, if you are a lettuce lover and have a green thumb!

How to freeze fresh strawberries

Yes, you can freeze fresh strawberries.

1. Remove the stems and caps, then wash and drain the fruit carefully.
2. Do not soak in water, or the strawberry will lose nutrients and also flavor.
3. Place berries in a single layer on towels to dry.
4. To freeze whole strawberries, simply place in freezer containers or bags.

Also, if you’re looking for how to flash freeze or how to dehydrate strawberries, these are also great options with an abundance of strawberries!

My beautiful friends and I decided to do go on a little outing to a nearby park, along with our daughters. We brought a bowl of beautiful fresh fruit with us.

Berries and nuts and cheese make the perfect appetizer, but in our case, I left the cheese behind.

The hands dipped into the bowl and the giant berries were soon no more.

I love this time of year, when we are so blessed with amazing fruit and veggies!

Are you as ready as I am for a glorious strawberry season?

Print

How to store fresh strawberries

Author Sandy Coughlin

Instructions

• It's okay to not wash them right away.
• You'll want to refrigerate them. Don't levave the for long on the counter (especially in the warmer months.)
• Cover with plastic wrap; pierce for ventilation.

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Friends, what is your favorite lunch? I’d have to say a BLT sandwich, or some kind of salad. Today I’m sharing a delicious Garbanzo Bean Bacon Chopped Salad, which is one of our favorite recipes. Open up a can of garbanzos beans, chop some veggies and chicken, and fry up some bacon. Of course, the dressing makes it even better!

I also want to share with you a new cookbook that is out, Not Your Mama’s Canning Book, Modern Canned Goods and What to Make With Them, written by my friend, Rebecca Lindamoon. (more…)

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Friends, this Chicken Quinoa Freezer Burrito Recipe has been a staple in our home (freezer) for years! Easy to grab for a quick bite to eat, it only takes a little prep to make and freeze!

This week is bittersweet for me, as one of our sons is heading back to college. The good news is that the other one is home for a sweet season, and we’re savoring every moment with him. Back in the day, when kids went off to college, parents waved goodbye as they drove away.

This week we’re not driving with him, but we’ll be waving goodbye as he drives off with friends to head back to school. The dynamics of our family will be changing once again. It’s all good, because it’s a season of life. We’ve let our kids choose their path for colleges and careers, our responsibility not to choose the path we wanted our boys to take, but to ask questions, make suggestions, and guide them. You might call it a collaboration process, but it’s all part of the road-map of being a parent.

Khan Academy.

Khan Academy has been a huge resource tool for all 3 of our kids in their studies. When they have problems learning in college, they turn to the internet to get free lessons and videos. Two weeks ago our oldest son, who just graduated from U of O, was giddy over the fact that Khan Academy now has the MCATS posted on their site. Every day for the last 2 weeks, he’s been studying at least 2 hours a day. Studying and working this next year is part of his journey to get in to medical school.

Our other son studied in China over the summer, taking 15 credit hours of Mandarin. He’s since finished with his Mandarin degree, but is working now on international business. Both hard workers, we’re proud of our sons and their drive to “get it done” … and fast!

Tying this in with food, last year I made Black Bean Burritos with Cheese and Summer Squash for the boys to take to college. They’d live off of these healthy bites of substance and yummy flavors (beans, quinoa, sometimes rice, chicken, beef – I make all different combinations). (more…)

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Good food to me is homegrown, homemade, or home canned. Few foods taste better or sweeter than the produce you pluck fresh off the plant, and delicious made into home canned salsa. Garden tomatoes are bursting right now, so we tend to be eating them on everything!

We love salsa on breakfast foods, casseroles, layered dips, in enchiladas, nachos, tacos, salsa chicken, and it’s delicious served over goat cheese. The list goes on with what you can do with salsa.

All you need is 20 cups of chopped tomatoes to get started with this recipe today! Remember that with salsa, you should always taste it before you can it. You may want to add more chili powder? Or you may not want to add sugar. Taste as you go, and you will be delighted at the outcome!

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Today’s post is sponsored by KitchenAid as they provided me with a stand mixer and several attachments, so I can teach you a very simple way  how to make applesauce.

Delicious, smooth, warm applesauce.

This time of year of canning and preserving always feels right. It’s like birthing a baby, in a way, with the fruits of our labor coming to fruition in the growing season canning, preserving, and eating from the land. Even though we have a city lot with 14 raised beds, we also head up the street to several accessible farms, to our local Harry & David, and to the Farmer’s Market to buy organic goods.

Every year our dear friends, who live a few miles from us, provide us with apples.

And every year we make applesauce. Often it involves the family, or one of my kids helping me. It’s really a quick process!

It’s one of the easiest ways to harvest and enjoy apples in the winter months ahead. And what I love is that everyone can get in on the canning process, and YES, you really do NOT have to peel or core the apples!

Did you hear this, folks? Cook them down with skins, cores, stems, and all.

Attach the Fruit Strainer/Food Grinder attachments to your KitchenAid stand mixer. (The links to what you will need are at the bottom of this post.)

Make sure there is one LARGE bowl ready to receive the pressed applesauce, and one smaller bowl ready to receive the residue from the apples.

How to Make Applesauce:

Wash the apples. I usually put them into my deep kitchen sink, add cold water, and let them soak.

Cut the apples. Taking the cut apples from the sink, slice into quarters. LEAVE SKINS AND STEMS ON. Place in a big pot.

Cook the apples. Fill the pot as high as you can. Add about 1/2 cup of water. Cook the apples down, which means you cook them until they are soft and tender.

Press the apples. Ladle the apples into the top of the fruit strainer on the KitchenAid stand mixer. Push the apples through.

How it works. The Fruit Vegetable Strainer/Food Grinder does 2 things. It separates out the stems, seeds, and skins of the apple into one bowl, and the applesauce into the other bowl.

Fill the jars. Fill the sterilized canning jars with applesauce and process in a hot water canner for 25 minutes.

Enjoy it hot. There’s nothing better than a warm bowl of applesauce with fresh whipped cream.

The applesauce process is amazingly quick and efficient, and one of the things I love to can each year.

There are different ways to add flavor to the applesauce, too, if you like to can. (Very top photo: Home canned applesauce and cherries.)

You can add sugar (but I don’t), cinnamon, even melted red hot candies! These add a cinnamon flavor, and also quite a bit of sugar to each jar, but in the long run, the “pink” applesauce is what kids love the most!

You can eat it fresh, or if you have an abundance like I usually do, follow the canning process (go to Ball.com for any canning questions.)

Thank you KitchenAid for sponsoring this post today. If you have any questions about the process of making applesauce, leave me a question and I’ll try to answer it for you.

Our family has been enjoying this scrumptious treat for years and am thrilled to share the process with you today!

Oh, and an empty pot is a good sign of happy tummies in the household!

Do you have any secrets for making home-canned applesauce?

Here are the attachments you will need:
KitchenAid® Fruit/Vegetable Strainer Set
KitchenAid® Food Grinder

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You know the kind of afternoon where you’re buzzing around in the kitchen with several recipes going at once, and then you find out a few friends are stopping by? This kind of entertaining is fun, because it’s not about getting all dressed up, or making sure everything is fancy – you don’t care about that stuff. It’s more of a “here’s what you get” kind of entertaining. My house is the way it is (messy), but we know you love us for who we are. So come on in and join us for a quick dinner!

You just want to catch up with people you feel connected to. And guess what was in the oven?

I was roasting our sweet garden tomatoes, the very last of them, and the smell was to DIE FOR. I think our friends smelled the aroma miles away. :)

The last of our sweet garden tomatoes.

Here’s how I feel about drop-in guests. If you have an agenda or even plans for the evening, and you need to stay on track with that, then of course you can have a quick visit and send your guests on their way (maybe with a little dish of roasted tomatoes, or a fresh jar of salsa). But if you have the time to invite them for dinner, and you can put your house and a few chores you had in mind to accomplish, behind you … by all means. INVITE.

We don’t want to lose opportunities to get together with friends, because these nights can be high impromptu quality!

Now for the delicious recipe for my roasted tomatoes. I’ve posted about them several times over the years, but I’m sharing the “official” recipe today.

There are so many ways to use this basic recipe: Sprinkle with coarse salt and serve as an antipasto; serve as a pizza topping, simmer with onions, red wine and herbs for a flavorful tomato sauce; use as a pasta picker-upper, laying them over chicken, salmon or mixed vegetables. And I, on the other hand, put them on toast. Covered with Parmesan cheese. Delightful!

Little bites of goodness on toast. Which, for this night, was our appetizer!

What do you do with extra tomatoes, or how to do you handle drop-in guests?

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