Just some pictures....

Discussion in 'Preserving the Harvest' started by Janossy, May 15, 2013.

  1. Janossy

    Janossy Well-Known Member Supporter

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    Just wanted to share some pictures of what I have been canning so far this year. The pickled garlic and monkey butter are awesome.
     
  2. hercsmama

    hercsmama Well-Known Member

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    :clap: Looks wonderful!
    But what's Monkey Butter?
     

  3. 3ravens

    3ravens on furlough-downsized Supporter

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  4. hurryiml8

    hurryiml8 Well-Known Member

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    Wow, you've been busy. I haven't canned a thing yet, but beets will be ready soon. Never heard of monkey butter. Everything looks great.
     
  5. Janossy

    Janossy Well-Known Member Supporter

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    Thanks everyone. I think they call it monkey butter because of the tropical flavor and the use of bananas. Here is the recipe I used.
    Ingredients
    5 md size perfectly ripe bananas (no brown spots)
    20 oz whole can of crushed pineapple, do not drain
    1/2 c coconut, shredded or flaked or ground
    2 1/2 c sugar
    3 Tbsp lemon juice concentrate
    Directions
    1. Add all your ingredients except bananas into a heavy saucepan then lastly slice up your bananas and turn on the heat. Bring to a boil, stirring often.
    2. I used a potato masher to get the bananas to the consistency I wanted. Once you have it to a boil reduce the heat to a simmer. Cook until it thickens to your desired texture. Make sure you are stirring often. Now, this didn't take long for mine maybe 10 - 12 minutes or so cooking including the boiling point. I did add more coconut and less sugar than recipe called for and that could of been why.
    3. Once ready spoon mixture into sterilized hot jars and seal with lids. Then process with a 15 minute hot water bath.

    The little 4 oz jars stayed a lovely golden color but the larger jars that I canned had a pink hue to them when finished. It had no baring on flavor but from now on I will only can them in the 4 oz jars.
     
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  6. 7thswan

    7thswan Well-Known Member Supporter

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    Looks Good! Monkey Butter sounds great, I will definatly make some. I canned pickled Asparagus last night.
     
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  7. Cajun Arkie

    Cajun Arkie Well-Known Member

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    Looks wonderful. BTW how did you do the garlic? Is it pickled or what. I love garlic and raise lots and need a better way to preserve it.
     
  8. suitcase_sally

    suitcase_sally Well-Known Member Supporter

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    Funny, if you pick a "perfectly ripe" banana off the tree, it will be black.
     
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  9. GrannyG

    GrannyG Well-Known Member

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    Lovely...just love those Ball Elite jars....
     
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  10. Janossy

    Janossy Well-Known Member Supporter

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    I love the elite jars too. They look so pretty on the shelf. Thought about giving them as gifts but can't bear to part with them. LOL Here is the recipe I used for the garlic. Instead of the actual hot pepper I used pepper flakes. I like the look better. The garlic can be eaten as a pickle or used in recipes calling for garlic cloves. It is good. I blanched the garlic for a couple of minutes to make pealing much easier.
    Ingredients


      • 1 1/2 lbs garlic, peeled,large cloves cut in half
      • 5 hot peppers
      • 4 cups white vinegar
      • 1 1/3 cups granulated sugar
      • 1 sweet red pepper, cut in strips ( Optional)

    Directions


    1. Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
    2. Bring to a boil and boil 5 minutes.
    3. Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
    4. Release air bubbles, ensure the rim is clean and seal the jars.
    5. Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
     
    Last edited: May 16, 2013
  11. Cajun Arkie

    Cajun Arkie Well-Known Member

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    You don't water bath at all?
     
  12. Janossy

    Janossy Well-Known Member Supporter

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    Yes... I am sorry. Like I tell my kids....listen to what I mean, not what I say!!
    Process 10 minutes in a water bath.
     
  13. Cajun Arkie

    Cajun Arkie Well-Known Member

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    Thanks so much. Can't wait for mine to get ready so I can do this.:happy:
     
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  14. stef

    stef Well-Known Member Supporter

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    Thanks for sharing the garlic recipe. Those beautiful cloves sure caught my eye!

    All of your jars are lovely and good job on getting so much done. (Here in the North East few even have their gardens plowed yet!).

    I