Canning and preserving foods has become a lost art to many people in our generation. I still enjoy gardening and processing most of our food. Our family loves tomato soup and grilled cheese sandwiches. If I don’t preserve enough of soup to last a year–they let me know very quickly.
Fermented foods, such as sauerkraut have a long history in German culture. Sauerkraut is finely cut raw cabbage that is salted, packed into crocks, and allowed to ferment for a number of weeks. I learned to make sauerkraut in a large 10 gallon crock from my late mother-in-law. She would slice as many as 50 head of cabbage by hand on sauerkraut making day.
Tomatoes are very popular garden item and can be found in any color, shape, and size. My favorite tomatoes are Heirlooms or open-pollinated kinds. These tomatoes don’t always have the nicest shape but they have the most wonderful flavor and texture. Mortgage Lifter is one heirloom kind I plant every year. We love the meaty flesh and the wonderful flavor. You will also finds these kinds; Yellow Brandywine, Green Zebra, and Amish Paste Tomatoes in my garden. There are so many recipes to make using tomatoes and it is hard to pick out a favorite. This Salsa is a delightful addition to summertimes menus. It can be served with Baked Tostitos, Lavash Pitas, or as a condiment for meats.
Summertime is rapidly approaching and I am always on the lookout for refreshing drinks to serve to my family and to guests. Iced Coffee is a favorite and this recipe uses leftover brewed coffee from our breakfast time.
Spring—what a wonderful time of the year when everything turns green and begins to grow. One of the first seeds to be planted in my garden are spinach and radish seeds. Spinach is very easy to grow, loves cool weather, and is so tasty in garden salads. This easy to make salad uses just a few ingredients but is big in flavor. I can’t wait to plant my garden but since our new place is further north I haven’t planted yet. Maybe this weekend I can get my early crop out.
This tangy sweet barbecue sauce takes wings, pork, and ribs to a new level. Best of all, it isn’t filled with all kinds of sugar and corn syrup. I love this sauce and always keep it on hand for any kind of meat. I have even canned large amounts in the summertime using sauce from fresh tomatoes.
Okra, a super-food and coffee — what do they have in common? Combined together they make a very tasty, filling shake. Added coffee extract helps to mask the okra taste and don’t forget the maple flavoring. It blends together for a wonderful taste. 
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Coffee Okra Shake
Blend okra and coffee together until smooth. Add remaining ingredients and blend for 2 minutes. Shake should get fluffy and double in size. Serves 1 hungry person!! or I share it with my daughters.
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Trim Healthy Mama Store; Gentle Sweet, Whey Protein
You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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Barbecued onions add a delightful touch to hamburgers, hot dogs, and cheese steaks. My favorite onion to use is this recipe is Vidalia. They are so sweet and tasty. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Barbecued Onions
Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.
*You can use 20 cups of these 3 veggies…mushrooms, onions and green peppers in place of all onions.
*Delicious on Cheese steaks, hot-dogs or hamburgers.
Barbecue onions on a turkey burger over lettuce.
This is my favorite chopper when I am canning. The children can help use it since the knives are covered by the lid.
Simmering the onions in the barbecue sauce.
Ladling the barbecued onions into pint jars.
This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it.Â
If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.
Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.
You will find many more canning and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.  Buy It Now.
