Monday, September 2, 2013

Beer Zucchini Bread

I had the fixins to make zucchini bread and had the thought in the back of my mind to make a loaf. 

After a visit to Shebeen Brewery, I was inspired. During a tasting, I sampled their pineapple wheat I knew I had the final ingredient for my recipe.

All I did was substitute the eggs in my regular zucchini bread recipe with a cup of beer and what I ended up with was a lighter, fluffier very tasty treat. DElish! 

I used Shebeen's Pineapple Wheat but you can use any beer you like. I'm thinking the spiciness of Shebeen's Cannoli Beer would be perfect in a recipe like this, but my husband's head would explode if I used that particular beer to cook with.  He practically had a spasm when he found out  I used the Pineapple.  It didn't stop him from eating it though.


Pineapple Wheat Zucchini Bread

3 Cups Flour
2 Tsp Cinnamon
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
2 Cups Sugar
1 Cup Pineapple Wheat Beer
1 Tbsp Pure Vanilla Extract
1 Cup Canola Oil
2 Cups Zucchini, Shredded
1/2 Cup Chopped Walnuts

Preheat oven to 350° Fahrenheit.

In a mixing bowl, stir to mix the dry ingredients together. 

Mix in the remaining ingredients, stir until thoroughly combined but don't over mix.  
Pour into a buttered 9x13 baking dish.

Bake for 50 minutes or until top springs back when tested.


Friday, August 23, 2013

Pale Ale Brined Eggs (Beer Pickled Eggs)

A hamburger and a french fry walk into a bar. The bartender says, "I'm sorry we don't serve food here.

Actually, that's pretty unlikely.  Most bars do have food available to the customers, in some form or another. Whether it be bowls of pretzels and nuts, or hot wings, or pickled eggs.

Bar food is usually inexpensive. It is often hot or salty or mouth puckery, and it is almost always some form of finger food.

Why?  Because they want  you to eat when you drink so that you don't get totally sh!t faced, so you can drink more.  And all that spicy, sour, salty food makes thirsty, so you will drink more.  And, if you're not distracted by cutlery like which fork to use for which whatever, you will drink more.

It's all about drinking more.  And I, for one, am all for that!

You may or may not have ever seen a big jar of pickled eggs sitting on the corner of a bar.  If you've been in a dive, you probably have.

Although, I've never eaten a pickled egg in a bar, I like them.  I just won't eat them if they're sitting there and I don't know how long they've been sitting there.

I've decided to bring the bar to the egg to make beer brined eggs. I must say they are surprisingly tasty and go great with a cold, frosty brew.

I used Denver Pale Ale, which is an English style pale ale, because it's a little sweeter and  not as bitter as American pale ales. Also, it's light in color.  I didn't want to use an intense flavored beer so to not overpower the eggs. Nor did I want to use a dark beer because it will discolor the

That being said, use whatever you like.  Pickles eggs made with an amber ale might be pretty; pretty tasty, too.

Pale Ale Brined Eggs (Beer Pickled Eggs)

24 Small Hard-Boiled Eggs
1 (12 Fluid Ounce) Bottle Beer
2 Cups Apple Cider Vinegar
2 Tbsp Pickling Spice
2 Tbsp Parsley Flakes
4 Tbsp Kosher Salt
2 Hot Peppers

Place eggs in a large, deep pot and cover with cold water. Bring to a boil over high heat.  Turn down to a simmer and cook for 15 minutes.

Drain and place in fresh cold water.  When the eggs are cool peel. Stab each egg with fork so that all that tasty brine can fully penetrate the egg.

(She said fully penetrate! Yes, yes I did)

Divide the eggs into two quart sized canning jars ( or other air tight glass container).

In each jar place, 1 tablespoon each of the pickling spice and parsley flakes plus 2 tablespoons of kosher salt and a hot pepper.  Use whatever kind of pepper you like or omit the pepper if you don't want spicy eggs.  You can use the pepper whole or seeded or whatever you like depending on level of spiciness you like.

Combine the beer and vinegar and pour over eggs until they are fully submerged. Add additional vinegar if you need more liquid to cover the eggs.

Cover and refrigerate for at least 1 week before using.

Enjoy with your favorite beer or as a snack or even chopped up on a salad.

Tuesday, August 20, 2013

IPA Vinaigrette

I've been on a bit of a salad kick lately.  When I'm making a lot of salads I like to use various salad dressings to keep things interesting.  

I also like to make my own fresh salad dressings.  So, I'm always looking for something different and tasty to drizzle over my greens.

You may not think that beer and salad pair well.  But I made a dressing using one of my favorite India Pale Ales and it was superb. A wonderful combination of sweet and tart and citrus, it was refreshing and a perfect accompaniment to a hearty salad.

I used Alaskan IPA, but you can use whatever you like.  Experiment with different beer types for a new flavor sensation.

IPA Vinaigrette

3 Ounces Alaskan IPA
1 Tbsp Vidalia Onion, Minced
1 Tsp Orange Zest, Grated
1 Tbsp Raw Honey
4 Tbsp Extra Virgin Olive Oil
1 Tsp Kosher Salt and Fresh Ground Pepper

In a food processor or blender combine onion, orange zest, honey, mustard, salt and pepper. 

Slowly add the olive oil and process until mixture well combined.

Toss with your favorite greens and pile on your favorite toppings.

I used this dressing on a salad topped with grilled steak, frizzled onions, provolone cheese, roasted red peppers, green olives and pepperoncini.  Yum!

Tuesday, August 13, 2013

Beer'd Warm German Potato Salad

I love potato salad in the summertime.   It's creamy and fresh; the perfect compliment to the typical summer fare.

I wanted to try something different to go with barbecued flank steak, I found a recipe for a German potato salad that was just what I was looking for!  Warm potato salad made with a beer dressing.  That's my kind of thing!  And, it it rocked!

I used Headwall Alt., a German brown ale, by Tuckerman Brewery.  You can use whatever beer you like, but I recommend something lighter in flavor and color.  A strong tasting beer will overpower the other flavors in the salad and a dark beer will give the  potatoes an unappealing color.

Beer'd Warm German Potato Salad 

12  Small to Medium Red Potatoes
6 Slices Cooked Bacon, Crispy
3 Stalks Celery, Minced
3 Hard Boiled Eggs, Chopped
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Dry Mustard
1 Tablespoon Granulated Sugar
1 Cup Lager or Brown Ale
1/2 Teaspoon Tabasco Sauce
Salt And Fresh Ground Pepper, To Taste

Place potatoes in a large pot and cover with cold water.  Bring to a boil.  Reduce heat to medium high and cook for 15 minutes or just tender.  Remove from heat and drain. Return to pan and cover with cold water.

Once the potatoes are cool enough to handle, cut into quarters.  Place in a large mixing bowl, set aside.

Melt the butter in a small saucepan over medium-low heat. Stir in the flour until blended and smooth. Add the mustard and sugar. Slowly stir in the beer and Tabasco sauce. Increase the heat to medium high and bring to a boil, stirring constantly. Remove from heat as soon as it begins to boil.

Pour the beer dressing over the potatoes and mix gently so as to not smoosh the potatoes. Add the hard-cooked eggs, celery, and bacon. Add salt and pepper, if desisred.  Again, mix gently.

Serve warm or at room temperature.

Thursday, July 25, 2013

Spicy Sweet And Sour Brown Ale Pickles

My hopped up IPA pickles were a big hit (see recipe).  That left me wanting experiment with a different style of pickle utilizing a different style of beer.  

I thought that a brown ale would go will in a sweet and sour pickle recipe because if the mild sweetness of the beer.  And, of course, I had to throw hot peppers into the mix.  Why not, right?

These pickles are gently sweet and a little tart with just the right bite of spicy goodness.  

I did good!

I used Six Point Brownstone Ale, but you can use any brown ale you like.  

Spicy Sweet And Sour Brown Ale Pickles
Refrigerator Pickles

Makes 4 Quarts 

20-24 Small Pickling Cucumbers
1 Small Onion, Sliced Thin
2 Stalks Celery, Cut In Half
4 Hot Peppers, Halved
4 Cups Raw Sugar
1/2 Cup Pickling Salt
1 Quart Vinegar
1 16-ounce Can Sixpoint Brownstone Ale

Cut off the ends of cucumbers.  This is important because there are enzymes in the ends that will soften the pickles . . . i.e. less crispy. 

Cut the cucumbers into quarters, make sure they’re short enough to fit in quart mason jars without sticking up too high.  Pack the cucumbers into the jars.  (Note: I used a half gallon canning jar with swing top and gasket)

Add 2-3 onion slices, half a celery stalk and one hot pepper to each jar.

In a large saucepan, dissolve sugar and salt in vinegar and beer.  Bring to just boiling.  Be careful the syrup doesn't boil over.

Using a ladle, pour the hot liquid over the cucumbers leaving about a 1/4 inch of headspace.

Screw the lid tops on and allow the jars to cool on the countertop.

Put the jars in the fridge and allow the pickles to absorb all the wonderful spices.

After about a week open the jar, take a bite and be completely impressed with your awesome pickling skills! The longer they sit the better they will get. 

Wednesday, July 24, 2013

Hearty Fruit Oatmeal Smoothie

This smoothie recipe is quick and easy to make and has the added benefit of being a filling, healthy, portable breakfast.

I take a smoothie with me and sip it on my way to work.  It's delicious and keeps me satisfied until lunchtime.

The smoothie is simple to make and with most of the prep work done ahead of time it's ready in less than 5 minutes.

The full recipe makes about 24 ounces and 500 calories.  That's enough to fill you up or to share for a lighter treat.  

I normally buy enough fruit for a week's worth of smoothies.  Then prep and freeze them all together in a zipper bag so they're ready to go in the blender every morning.

Hearty Fruit Oatmeal Smoothie

1 Small Banana, cut into chunks and frozen
10 Medium Strawberries, frozen
1/2 Cup Other Fruit Or Berries, cut into chunks, if necessary, frozen
1/4 Non-fat Plain Or Vanilla Yogurt
3/4 Cup Old Fashioned Oats*
2 Teaspoons Unflavored, Non-Thickening Fiber*
1 Teaspoon Cinnamon
1 Tablespoon Raw, Organic Honey* Or
1 Tablespoon Natural Maple Syrup
1 Cup Cold Water

In a blender, combine the oats, fiber and cinnamon.  Blend on high for about 10 seconds to pulverize the oats into a coarse powder.

To the blender add the honey/syrup, yogurt, frozen fruit, and water.  

Blend on high until smooth.   Pour into a glass or to-go cup and enjoy.

*don't use quick oats as they are super processed.  The less processed the oat the more good stuff remains intact.  

*the additional fiber adds no flavor or bulk but does help keep you full longer and aids digestion.  (Metamucil, Benefiber, Fibersmart or similar)

*make sure you get raw, natural organic honey from either a local beekeeper or from a health food store.  Most of the honey sold in grocery stores are from questionable sources (like China) and have most or all of the healthy pollen stripped from it.  Even if it's labeled as all-natural or raw it's probably not due to loose federal regulations regarding honey.

*use real maple syrup, not pancake syrup which is nothing more than flavored corn syrup and lacks the flavor and health benefits of real, natural maple syrup.

Monday, July 15, 2013

Beer Braised Pork Loin

Peter Brady succinctly expressed it with the shrug of his shoulders and upper lip curled against his teeth when uttered in a Humphrey Bogartish voice, "Porkchopsh and appleshauce." 

Somehow the combination of succulent pork and sweet juicy apples are perfect together.  

Pair that with a spiced Autumn ale and you got yourself a little slice of heaven right there!

Beer Braised Pork Loin

1 Tablespoon Bacon Fat
1 Pork Loin Roast, About 5 Pounds
3 Cups Chopped Sweet Onion
2 Granny Smith Apples, Peeled and Diced
1 Tablespoon Spicy Guinness Mustard
12 Ounces Woodstock Autumn Ale
3 Teaspoons Tony Chachere Creole Seasoning
1 Bay Leaf

Rub pork loin all over with Tony Chachere Creole Seasoning.  Brown pork loin roast in hot fat in a large Dutch oven or roasting pan.  

Sauté onions until they start to brown.  Add apples and continue to sauté until softened.  Stir in mustard.  

Return pork to pan or Dutch oven and pour beer over top.  Cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. 

Place pork loin on a serving platter and keep warm.

Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour sauce into a saucepan and bring to a boil

Slice pork and serve with sauce ladled over top.  

Tuesday, July 9, 2013

Double Sauced Ribs

The sweet and sassy contrast of flavors in this recipe is mouthwatering.  These baby back ribs are baked in a sticky sweet apricot and honey beer glaze and then finished with a tangy mustard vinegar sauce.  You'll think you died and went to heaven.

I used Yuengling lager for the Apricot Honey Glaze and my Spicy Guinness Mustard in the mustard vinegar sauce.

Double Sauced Ribs
with Apricot & Honey Beer Glaze and Spicy Guinness Mustard Vinegar Sauce

2 Tablespoon Tony Chachere Creole Seasoning
6 Pounds Baby Back Ribs

Apricot & Honey Beer Glaze 
1 Bottle Lager Beer
1 Cup Apricot Preserves
3 Tablespoons Honey

In a small saucepan, combine ingredients.  Bring to a boil over medium-high heat.  Cook for 20 minutes or until sauce has thickened and reduced to 3/4 cup.

Spicy Guinness Mustard Vinegar Sauce
1 Cup Apple Cider Vinegar
1/2 Cup Spicy Guinness Mustard
1/4 Cup Onion Finely Minced
2 Cloves Garlic Pureed
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire Sauce
1/2 Cup Brown Sugar
1 Teaspoon Hot Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Tabasco Sauce

In a small saucepan, combine ingredients and simmer for 15 minutes, stirring occasionally.

For the ribs:

Preheat oven to 250° Fahrenheit.

Rub both sides of the ribs with the Tony Chachere Creole Seasoning.  Spread the Apricot & Honey Beer Glaze all over the ribs and bake on a large baking sheet for 2 hours. (You can also cook the ribs on a grill over indirect heat for the same amount of time. I find the oven is a more consistent heat source for low temperature cooking.)

Then grill the ribs over medium high heat for 15 minutes on each side or until done. The internal temperature should be 170° Fahrenheit at the thickest section of meat.

Remove the ribs from the grill and allow to rest for 5 - 10 minutes and then cut the ribs and top with the Spicy Guinness Mustard Vinegar Sauce before serving.


Friday, July 5, 2013

Stars and Stripes Shooter

Stars and Stripes Shooter

1 oz.  Blue Curacao
1 oz.  Heavy Cream
1 oz.  Grenadine

Starting with the grenadine, carefully build the layers in a short cocktail glass.

Print Recipe

Tuesday, July 2, 2013

Über Pils Sausage Kabobs

The ideal combination is summer, beer and grilling.  Now you can combine them all together into something perfect for the season tasty!

This is a super easy recipe perfect for grilling.  By planning a little in advance, you can turn regular everyday kabobs into something über delicious simply by marinating the meat in yummy beer.

Über Pils Sausage Kabobs

2 Lbs Sweet Italian Sausage
4 Potatoes
1 Red Pepper
2 Small Zucchini
12 Wooden Or Metal Skewers
Season-All Seasoned Salt

With a sharp knife, cut the sausages into thirds leaving the casing intact.  Place into a container with a lid or a zipper bag.

Sprinkle with seasoned salt and pour beer over the sausages.  Refrigerate for at least an hour but longer is better.

Soak wooden skewers in cold water for 30 minutes before cooking.

Peel the potatoes and cut into 1 to 1 1/2 chunks.  Add to a pot of salted water and parboil for 4 to 5 minutes.  You want them to be  somewhat tender but not too tender or they'll fall apart on the grill. 

Cut the red pepper and zucchini chunks.

Add all ingredients (zucchini, potato, pepper sausage, repeat) to the skewers. Leave a little space between the vegetables and the sausage so the meat cooks more evenly.

Grill the skewers over medium high heat for 15 to 20 minutes, turning every 5 minutes, until the meat is thoroughly cooked. Enjoy!

Friday, June 28, 2013

Stout Skirt Steak

This is a remarkably flavorful meat marinated in a hearty stout.  The beer tenderizes and flavors the skirt steak to perfection.  Delicious!

I used Narwhal Russian Imperial Stout which was amazing.  But you can use whatever stout beer you like.

Stout Skirt Steak

2 1 1/3-Pound Flank Steaks
1 Tony Chachere Creole Seasoning
1/4 Cup Extra-Virgin Olive Oil
1 12-Ounce Bottle Stout
1/2 Cup Worcestershire Sauce

Place steaks in container large enough to hold the steaks.  It's okay if you have to fold them over.

Drizzle the meat with olive oil and make sure they're coated evenly.  Sprinkle steaks on both sides with Chachere Creole Seasoning.  Add beer and Worcestershire sauce, turning steaks several times to coat both sides.

Cover and chill at least 3 hours or up to a day ahead, turn occasionally.

Remove from the refrigerator about 30 minutes before your going to cook them to bring up the temperature.  They will be more tender if they are at a warmer temperature than if you cook them straight from the fridge.

Preheat your grill to medium-high. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare

Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.

Serve as a main dish with your favorite sides or on a sub roll with beer glazed onions or  serve on homemade beer tortillas, with aji Sauceguacamole and shredded cheese.

Thursday, June 20, 2013

Beer Marinated Grilled Chicken

Beer is a remarkable meat tenderizer.  It also adds unique flavor that infuses meat through and through.  

Spices, extra virgin olive oil and lemon juice mixed with a lager makes for a tasty marinade that makes everyday grilled chicken into something special.  

This recipe is quick, easy and delicious!  Perfect for the grilling season!

I used a Samuel Adams Boston Lager, but use what you like.  A pale ale will bring out the tartness of the lemon.  A dark beer will make for a heartier flavor.

Beer Marinated Grilled Chicken

1 12-Oz Ounce Bottle Boston Lager
1/2 Lemon, Juiced
1/4 Cup Extra Virgin Olive Oil
6 Garlic Cloves
1 Tbsp Fresh Basil
1 Tbsp Fresh Parsley
1 Tbsp Fresh Oregano
2 Tsp Coarse Salt
2 Teaspoon Fresh Ground Black Pepper
4-5 Lbs Boneless Skinless Chicken Breasts

In a food processor, combine lemon juice, olive oil and spices.  Process 30 seconds to a minute to blend thoroughly.

Place chicken in a resealable plastic bag and pour marinade over top.  Pour beer into the bag. 

Seal the bag, removing as much air as possible.  Refrigerate for 12 to 24 hours.  The longer the better!

About an hour before you're ready to start grilling, remove the chicken from the refrigerator and allow to come to room temperature.  This will make the chicken (or any other meat) more tender than cooking straight from the fridge.

On a preheated grill, cook the chicken 8 to 10 minutes per side, depending on the size of the breasts.  Cook until the center is white and no longer pink. Try not to overcook.

Enjoy with your favorite side dish or as a topper for a fresh garden salad.

Wednesday, June 12, 2013

Bacon Wrapped Whiskey Steak with Beer Glazed Onions

The bacon adds salty smoky goodness, the balsamic vinegar creates as sweet tart glaze on the steak.  The Whiskey adds incredible flavor and tenderizes the steaks at the same time.  The beer glazed onions puts this recipe over the top.

Amazingly tender and delicious.  

Bacon Wrapped Whiskey Steak with Beer Glazed Onions

1/2 Cup Balsamic Vinegar
1/2 Cup Whiskey or Bourbon
1/2 Pound Bacon
Fresh Ground Pepper
1 Recipe IPA Glazed Onions

Place steaks in a sealable container.  Grind fresh pepper over the tops of both steaks.  Pour Vinegar and whiskey over top.

Marinate steaks at least an hour but the longer the better.  Make sure to turn them so both sides get equally sauced.

Cut the steaks in half or smaller depending on the size steak your using.  Wrap them in a slice or two of bacon and secure the ends with a toothpick.  Partially cook the bacon, if desired.  Top with more fresh ground pepper.

Grill the the edges of the steak to cook the bacon.  Then grill to desired temperature.

The balsamic vinegar / whiskey marinade will create a lovely crust on the outside of the steak.

Top with beer glazed onions.


Monday, June 10, 2013

Pale Ale Sausage, Peppers and Onions

Sausage is one of my favorite meats.  In all honesty, sausages are nothing more than meat by-products stuffed into a a section of intestine.  But whatever.  I love them. Sausage with peppers and onions is one of my favorite ways to prepare them. 

Then I thought about adding a beer to the mix.  And then I thought that would be a fine idea.  So that's what I did.  And it was awesome!

I used Pemi Pale Ale brewed by Woodstock Inn Brewery for the beer.  It's a tasty pale ale with loads of flavor.  It made an excellent addition to the recipe.

I also used my homemade tomato paste in place of canned paste - recipe here.

Pale Ale Sausage, Peppers and Onions

3 Tablespoons Olive Oil
3 Pounds Italian Sausage Links
3 Large Bell Peppers, Sliced
2 Large Vidalia Onions, Sliced
4 Cloves Garlic, Chopped
2 (12 Fluid Ounce) Bottles Pale Ale
1 (6 Ounce) Can Tomato Paste
1/4 Cup Chopped Fresh Cilantro
2 Tablespoons Hot Sauce
Salt And Pepper To Taste
Kaiser Roll
Parmesan Cheese (Optional)

In a heavy skillet, cook sausages in olive oil until brown on all sides.  Remove sausage from pan, and keep warm. 

Deglaze the pan witn one bottle of the pale ale. Scrape the yummy bits from the bottom of the pan.

Add the peppers, onions and garlic to the pan. Stir in the tomato paste, cilantro, hot sauce and the remaining bottle of beer. Season with salt and pepper. Cover, and simmer until onions and peppers are tender. 

While the onions and peppers are cooking, slice the sausages into bite size pieces.  

When the onions and peppers are done, stir into the sausage.  
Cover, and simmer until sausage is cooked through.

Serve on a kaiser roll.  Top with parmesan cheese, if desired. 

Wednesday, June 5, 2013

Homemade Tomato Paste from Fresh Tomatoes

Homemade tomato paste is so easy to make and so much better than anything you can buy in a can.  Use it to make spaghetti sauce or in any recipe calling for tomato paste.

Select fresh, meaty tomatoes - like Roma.  I used a mixture of tomatoes I got from my garden.  You can use any tomato you like but the more water that has to cook off the longer it will take to reduce the tomatoes to a paste.

Homemade Tomato Paste from Fresh Tomatoes
(Slow Cooker - Water Bath Method)
About 9 half-pint jars

8 quarts tomatoes
2 bay leaves
1 teaspoon canning or pickling salt
1/2 cup fresh lemon juice

I use the whole tomato but you can take the time to peeled and core them before you chop them up.  Discard stems and cut out any bruised spots. 

Place the tomatoes into a large pot and stir in 1 teaspoon salt.  Bring them to a boil over high heat. Cook about 2-3 minutes until they begin to soften, stirring often. 

In batches, puree the tomatoes in a blender until smooth and transfer to a slow cooker. Add the bay leaves. (You can also cook the tomatoes down on the stove top, if desired.)

Cook on low, with the lid removed, for approximately 8 hours. Depending on desired consistency, you might need to cook for longer.  You can cook the tomatoes on high to reduce the time but you'll have to pay attention to it so that they don't burn or stick.

I let them cook overnight on low heat.  They still needed to reduce a bit more even then.

Once the tomatoes have cooked down into a thick, delicious paste you're ready to can them.

Prepare the jars (either pint or half-pint canning) and lids by washing them in hot, soapy water.  Rinse well.  Dry the bands and set aside. Heat jars and lids in a sauce pot of simmering water.  Allow jars and lids to remain in hot water until ready for use, removing one at a time as needed.  

Fill boiling-water canner half-full with hot water. Heat water just to a simmer and keep hot until used for processing.

Transfer the tomato paste into the prepared jars. (Make sure you remove the bay leaves)  Add a 1/2 teaspoon of lemon juice to each jar prior to adding the tomatoes.  Leave 1/2 inch of head space.  Runa thin knife along the sides of each jar to release as many air bubbles as possible. 

Wipe rim and threads of jar with a dean, damp cloth. Remove lid from hot water using a lid wand. Place lid on jar. Screw band down evenly and firmly, just until resistance is met-fingertip tight.

As each jar is filled, set into the boiling-water canner. Water in canner should be kept at a simmer. After all jars are filled and placed into the pot make sure the water covers the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary.

Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil. Process pints 30 minutes, half-pints 20 minutes, at a gentle but steady boil for altitudes at or below 1,000 feet above sea level.

When processing time is complete, turn off heat and remove canner lid. Let canner cool 10 minutes before removing jars. Remove jars from canner and set them upright, 1 to 2 inches apart, on a dry towel to cool. Do not retighten bands. Let jars cool 12 to 24 hours.

After jars have cooled, check lids for a seal by pressing on the center of each lid. If the center is pulled down and does not flex, remove the band and gently try to lift the lid off with your fingertips. If the lid does not flex and you cannot lift it off the lid has a good vacuum seal. Wipe lid and jar surface with a clean, damp cloth to remove food particles or residue. Label. Store jars in a cool, dry, dark place.  They will keep for up to a year.