Tropic Banana Chips

Kicking it in gear with my new dehydrator! I am so excited to experiment with it; husband beware!
Seriously, who doesn't love being all like "yeah I  make my own fruit rolls, fruit chips, and herb mixes" especially knowing its literally as easy as slicing a banana!

These chips turned out great, I'm looking forward to snacking on them all day at work tomorrow.

Tropic Banana Chips

1 cup warm water
6 bananas
3 tbs lemon juice
4 drops orange essential oil  OR   1 tbs orange zest
4 tbs sugar
1t vanilla extract

Slice the bananas into 1/4 inch pieces.
Mix lemon juice, vanilla extract, sugar, and orange into water. Toss in banana pieces, make sure all are coated. let soak for at least ten minutes. I let mine soak for 30 to add extra flavor

The sugar, orange zest, orange essential oil, and/or vanilla extract are OPTIONAL, the lemon juice is NOT.
Bananas, among other fruits, have a tendency to turn brown. The bath in lemon juice and water is necessary to keep the fruit from looking like pellets  : )

Layer banana pieces onto dehydrator trays, ensuring separation between each piece. (It filled two whole trays for me)

Turn on the dehydrator, wait impatiently 5-7 hours until pieces are firm but still slightly pliable. (For those like myself who literally can not go 7 hours without touching....rotate the trays, it helps with even drying and makes you feel like you did something) Also, you can let them get completely dry so they are hard crunchy chips if that's your thing. I would let them dehydrate for another 2+ hours for that. 

Once chips are dried to desired firmness, remove from heat and let cool at least 30 minutes. (This makes it much easier to pry them from the trays)

Place in a pretty, airtight jar, and try to hide them before your husband eats them all!
*** Storage 3-4 months*** but mine will be gone by the end of the week!

bekah

Lazy Canning: POM Wonderful Jelly

My husband has been nagging me to make Pomegranate jelly for a while, pretty much since I first attempted canning last summer. Today, after a ten hour evening shift at work, I thought it was as good a time as any to make it. I know, genious idea.

Thankfully, it was the fastest, easiest batch of jelly to date.


POM Wonderful Jelly

32 Oz POM Wonderful juice
5 cups white sugar
4 Tbs lemon juice
3 Oz pectin ( any brand, powder)

Heat two pots boiling water. Sterilize jars (made 4 half pints)

Pour POM juice in pot, heat to boiling. Add pectin, hard boil for one minute. Add all sugar, bring back to boil.

Test for gel. My favorite method is to freeze spoons, then ladle a small bit of liquid jam onto the spoon. Swirl it around then run your finger through. If the jam/jelly runs back together immediately, continue to boil. If jam parts like Moses and the Red Sea, you're golden.

Remove jelly from heat, let sit five minutes. (This allows any foam to disperse)

Fill heated sterilized jars, wipe rims, add lids, finger tighten.
Water bath filled jars for 15 minutes.

Enjoy!

Fourth batch cucumbers

            I''m relatively new to canning, and by that I mean I started last year, Google taught me, and I'm still terrified I'm going to give myself botulism. That said, after the first few batches of following dill and sweet pickle recipes EXACTLY, a girl starts to wonder.... Wouldn't Chipotle Chile make this smoky sweet, Kung Pao peppers bring on the heat, or ginger give a zing????

Enter the tinkering novice...  Little dash here, couple tablespoons there and I've created a monster of flavor in a pickle.  Is it perfectly safe? I have no idea.... I keep the ratios of vinegar, salt, sugar, and water the same; since the brine is what preserves the pickles, so I'm assuming all the other accoutrements can be tinkered with.

Fourth batch cucumbers, follow at your own risk!

Chipotle Curried Ginger Pickles

3 cups apple cider vinegar
1 cup water
2 cups white sugar
2 tbs Chipotle chili powder (Spice Island) 
2 tbs hot Madras curry powder (Sharwood's)

1 tbs pickling spice OR 1t cardamon + 1t peppercorn + 1t cinnamon 
1t ground ginger
1/4 cup canning salt 
Around 4-5 lbs of cucumbers

Start 2 pots of boiling water on back burners. (One is extra, because it sucks when the water doesn't cover your jars in the first pot and you have to add more water then heat it again... I know, I've done this.)
In one pot place your jars, I usually guess high and add 9-10.

Cuke prep
Rinse thoroughly. If making slices or spears cut, sprinkle with 1/4 cup salt and refrigerate one hour (toss the blossom end piece). For whole pickles just discard the blossom end, usually a 1/6th inch slice will do. Rinse cukes in cold water. Let strain for 15 minutes. 

While cukes are straining, pour the vinegar, sugar, and water in a pot. Either toss in the spices OR place them in cheesecloth ( in my case I dumped some Lipton tea out of its bag and used that.  Side note: buy cheesecloth).

Heat to a boil for five to ten minutes. (I did ten, every recipe I've ever seen says to boil at LEAST five.) Remove cheesecloth, Lipton bag if used.

Remove jars from water bath onto towel. Pack cucumbers into said jars. And I mean pack... Shove those little shits in as tight as they will go.
Ladle hot brine over cucumbers. Wipe rims of jars with damp paper towel.  (I wipe mine with vinegar, helps cut any potential grease.) 

Dip the clean lid in the water bath with tongs for a few second, wipe dry with paper towel and cap jar.  
Finger tighten lid. Place jars in water bath canner, boil for 15 minutes, remove to towel. 

Check after 24 hours for seal. (Or stand in front of them with your ear strained for an hour listening for a "pop" like me.) 

Shelf stable 1 year + if sealed.  ***No spice sponsors.. I'm just picky about my spices, feel free to replace with your own brand.