Tuesday, October 20, 2009

Apples and Pears and Peppers and Squirrels! Oh, My!

Where have I been?!
First, there were pears..... later, there were pear tarts, pear sauce, and pear butter :-)
Then, there were apples!!!

Now there are many, many quarts of Apple Pie Filling, and there is yet to be applesauce and chutney!
Apple Pie Filling for Canning!
Peel and Core Apples - I think I had about 15#
Immerse them in a couple of quarts of water, + juice from 1 lemon
to prevent discoloration while working

Drain apple slices, and place in kettle, along with about 2-3" water, 1/2 c. maple syrup, 1/2 c. sugar, 1/3 c. minute tapioca..... and cinnamon - lots- maybe 2-3 tbs!
Simmer for about 10 minutes - you want the apples slices to get hot and fork tender, but not mushy . You might also want to dip in a clean spoon and adjust your seasonings at this point!
While the apples cook, sterilize your quart jars and get your lids ready. I got 6 quarts and 1 pint out of this batch.
Ladle hot fruit and cover with syrup, and add 1 tsp. lemon juice to each jar. Place sterile lids on , and process in hot-water-bath 30 minutes for quarts, 20 minutes for pints. I actually used my pressure cooker, and did one quart at a time - 5 minutes at 15# pressure, letting the pressure drop naturally before removing jars to rest.

Next came the march of the Peppers - so they had to be roasted, and mixed with some delightful tomatoes, and canned and voila! there are several pints of Enchilada sauce in the pantry!!

Enchilada Sauce (for canning) 4 pints

Roast 8 -10 large green chilies (Anaheims and Poblanos were used this time!) either over a flame (gas stoves) or in the oven (4" from the broiler- watch them, and turn frequently!) Remove from flame/oven and when cool enough, remove stems and seeds.
Saute 4 onions, finely chopped, in 8 tbs. olive oil until soft. Add 12 cloves (a whole head) of garlic, minced and cook, stirring for 3-4 minutes,
Puree the chilies and 4 large, flavorful tomatoes (we used the last of the heirloom brandy-wines!) in a blender.Pour it all back into your cooking kettle. Add 6 oz. to
mato paste
, 1 tbs.. salt, 1 tbs. ground coriander, 1/2 tsp. crushed red pepper, 2 tbs. ancho chili powder, 1 tbs. ground cumin. Again, adjust your spices at this point! Cook over low flame for about 20 minutes - it will reduce slightly, and the flavors will begin to meld.
Ladle into 4 sterile pint jars and seal with sterile lids and rings.
Hot water bath for 30 minutes.

But now, there's the added dilemma of..... BREAD! if we are Gluten Free now (and we are)
bread becomes the "holy grail". I've made three attempts - This one is the best so far, although when toasted, the garbanzo flour can smell a bit, well, bean-y!

I'm still being forced to use the Bread machine to make it look like a loaf, but at least this one make pretty good "whole grain" sandwich bread. Moist, and slices well :-) I'll be questing for a configuration of flours that allow me to shape a loaf for awhile I think.

Sunday, Zuzu discovered that a downed squirrel is a yummy squirrel. She was so full of herself, and later, she was so full of squirrel..... ergh! I won't show you pictures of that one.

Lastly, we spent a really nice day, Saturday, up at Daniel and Karen's new (120 acres) sheep spread on Saturday. Look what Karen gave me?! 6 skeins of naturally colored Montana Sheep's wool! Shhhhhhhhh. don't tell her I've got a little plan :-)


Knit Witch said...

YUM!! Well, except for the squirrel part. We are going to can some apple pie filling as soon as we get back from SAFF - and make some applesauce too!

duraknit said...

If you go to the web site for Bob's Red Mill, there are a lot of gluten-free recipes and products. And their book -- strangely titled Bob's Red Mill Baking Book (wonder how they came up with that) -- has a lot of gluten-free recipes. And they know baking!

--Elizabeth D