What are you canning now?

[Patchesnposies]

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Definitely going to have to try this! Sounds scrumptious!

 

[ozark hen]

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Definitely going to have to try this! Sounds scrumptious!

I am not kidding you, I could have eaten the entire roast myself. LOL LOL

 

[#1California Chick]

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I have to make some of this!! Where is the receipe? It is not on the Recipe Index that terrielacy maintains.

Thanks!

Cindy

 

[Jen4]

Just wanted you all to know that before church this morning I put a FROZEN pork roast in the crockpot on high. I covered it with about half a half pint jar of jalapeno jelly...nothing else!! After church we ran some errands. The roast was falling apart when we got home..4 1/2 hours later. It was totally amazing! I spooned some hot jalapeno jelly over the finished roast for extra flavor. IT IS TO DIE FOR!!! Thanks for posting that recipe!!!!!!!!

Great idea... sounds soooo yummy!​

 

[Dragonfly Ranch]

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Oooooo I really want to try this one. What kind of side dishes did you serve?

Sandee

 

[ozark hen]

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Oooooo I really want to try this one. What kind of side dishes did you serve?

Sandee

Sandee, I just made a big salad, french bread (meat got done before I could make up gumpsbread!) and I baked a couple potatoes. I had wanted to make a hash brown casserole..you know the kind with lots of cheese? Anyway, I had to quickly improvise since it was done much sooner than I ever expected with it being frozen solid to begin with. It is the only way I want to do them now. LOL so easy and don't have to worry about having meat thawed out. go do something for four hours and it is done.

 

[JennsPeeps]

Last year I went to farm stands the day after Halloween and got pumpkins for free. My girls feasted and I canned pumpkin cubes! http://www.uga.edu/nchfp/how/can_04/pumpkin_winter_squash.html The cubes soften up beautifully during pressure canning. When you drain a quart of the cubed pumpkin (or hard squash), you get about 2c of what is at that point very soft pumpkin flesh. I used it all winter for my fav pumpkin bread recipe, which my husband also loves. Recipe below.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833355

Chocolate Chip Pumpkin Bread

Yield
32 servings (serving size: 1 slice)

Ingredients
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding note from Jenn: I often use yogurt or fat free sour cream in place of the pudding.
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Preparation
Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Nutritional Information
Calories:152 (30% from fat)
Fat:5g (sat 1.2g,mono 2.5g,poly 1.1g)
Protein:2g
Carbohydrate:26.5g
Fiber:1.1g
Cholesterol:0.0mg
Iron:1mg
Sodium:137mg
Calcium:10mg

Cooking Light, DECEMBER 2004

 

[Patchesnposies]

Just a testimonial here for Ozark Hen's Pork Roast w/Jalapeno Apple Jam. I used the whole pint jar, as I had a huge roast.

Not only did it make the house smell wonderful, it was (as she said) to DIE for! My DH, who at 55 is trying to eat much less meat, just couldn't help but go back for seconds and thirds.

My 2, 3 and 5 year old kids even loved it, much to my surprise. The older three, (9, 10 and 12) ate it voraciously! (NOT to my surprise

)

I served it with scalloped potatoes, cooked carrots, and pumpkin muffins.

There was a suggestion from the preteens that we should have this for Thanksgiving when my oldest daughter and her family will be here.

I think we'll stick with Turkey and Trimmings, but definitely plan to serve this to them while they are out!

Thanks for posting this incredibly easy, and scrumptious roast.

 

[TipsyDog]

I'm all done with my canning for the year and the weather has turned quite cool. I did want to give an update on my vanilla extract - it's got a very nice deep brown color now. I'm very impressed with it! I think it will be wonderful by Christmas and I'll have to start working on my labels soon.

JennsPeeps - I can't wait to make your pumpkin bread recipe, my mouth is watering, but I've decided to lose 15 pounds by Christmas so no food for me!

 

[Dragonfly Ranch]

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OK now I really need to do this. I have Apricot and Apple Jalapeno jelly do you think that would work or is there just all Jalapeno jelly that I need to make. I have some jalapenos left and not enough to can them by themselves so may be jelly would be perfect for the few that I have. I searched for Jalapeno Jelly recipe here but didn't find one. Could someone post for me.

Patchesnposies - Did you use frozen pork roast too or was yours thawed?

There is only me at home right now so do you think left overs would freeze OK. That is if there is any left - I love pork!!

Sandee