Chorizo


Meat Kit

  • 1204 g (as lean as I could make it) Pork Shoulder
  • 383g Pork Shoulder Fat
  • 26 g Salt

Cut meat into cubes, mixed in salt and transferred to fridge over night.

Non Dry ingredients

  • 5 Cloves Garlic
  • ½ Cup Raspberry Vinegar

Chile Kit

  • 27 g Pasilla Chiles
  • 10 g Ancho Chiles
  • 11 g Chipotle Chiles
  • 31 g Guajillo Chiles

Spice Kit

  • 2 Teaspoons Peppercorns
  • 6 Allspice Berries
  • 2 Tablespoons Cumin Seeds
  • 4 Cloves
  • 1 Cinnamon Stick
  • 1 Teaspoon Achiote Powder

Toasted spice kit in a cast iron, cooled and ground with a mortar and pestle.

Toasted the chiles, retreated to the living room coughing and choking on the fumes for the second time of not anticipating it making this recipe 🤦🏻‍♂️.

Tore up the chiles 1 and covered them with warm water for about 30 min.

Toasted garlic in that cast iron, added to a blender with the vinegar, spice kit, & chile kit. Added the herbs and put it all under the grinder.

Ground the meat into that mix ☝️ and mixed with the kitchen aid for about 6 min.


  1. Though I almost choked to death from the fumes, I remembered to buy some surgical gloves this time so I wouldn’t wipe my face an hour after and burn myself to death. 

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Ketchup


Ingredients

  • 85 Apple cider vinegar
  • 20 ml Raspberry vinegar
  • 770g canned tomatoes (accidentally got one with basil, hah)
  • Spice Kit
  • 85g brown sugar
  • 2 Cloves Garlic
  • 1 small Diced Yellow onion

Spice Kit

  • 4 Cloves
  • 4 Allspice Berries
  • 1/4 teaspoon mustard seeds
  • 4 peppercorns

Ground spices in mortar and pestle.

Added vinegar and onion to pan, simmered for 5 minutes, added other ingredients and simmered for about an hour. Blended until smooth 1.


  1. By smooth, I mean as smooth as our awful blender can make something smooth. This ketchup is chunky 

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Canned Garlic Scapes


Used the same brine as the canned Onions, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.2 tablespoons yellow mustard seed (per jar)
  • 0.2 tablespoons black peppercorns (per jar)
  • 5 bunches of scapes, tops chopped off and roots thoroughly washed

Doubled the recipe to cover both sets of veggies.

Removed tops, added mustard seed, peppercorns, and sliced garlic to the jar. Brought the brine to a boil, poured over the scapes, and processed for 5 minutes.


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Canned Asparagus


Pulled recipe from Sherri Brooks Vinton. “Put ’em Up!.”

Bought 6 bunches of asparagus at farmers market, processed day-of.

  • 4 pounds asparagus, washed and dried
  • 4 cups cider vinegar
  • 1 cup water
  • ¼ cup salt
  • 2 tablespoons sugar
  • 4 garlic cloves, sliced
  • 1 tablespoon mustard seed
  • 1 teaspoon peppercorns

Doubled the brine.

Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.

Processed for 15 minutes


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Canned Carrots


Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

Ingredients

  • 440 ml vinegar
  • 440 ml water
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 preserved lemon
  • 2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.


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Canned Onions


Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.5 tablespoons yellow mustard seed (per jar)
  • 0.5 tablespoons black peppercorns (per jar)
  • 3 White Onions
  • 3 Red Onions

Doubled the recipe to cover both sets of veggies.

I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.


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Strawberry Jam


March 25, 2017 at 1:54 PM


Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” This was my first time making a “Classic Jam” where you add sugar to the fruit in question and let it macerate overnight. It starts exactly like a shrub does, but you don’t toss in any vinegar.

Ingredients

  • 1112g Strawberries
  • 270 g sugar
  • 57 ml lemon juice
  1. Chopped up Strawberries, added to a crock-like container, poured the sugar over and mixed by hand. Added a lid and left overnight.
  2. Next day I put the strawberries and the lemon in the pot and brought to a boil. Processed for about 20 minutes and then poured into a jar.
  3. Processed jar for about 5 minutes

Might need a little more time on the boil, the jam is somewhat runny. Or it might be amazing, I think I prefer a slightly less-gelled recipe.


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Canned Leeks


Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

726 g leeks before canning (tops might loose a little).

Ingredients

  • 440 ml vinegar
  • 440 ml water
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 preserved lemon
  • 2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Leeks.


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Midnight Bread


Tuesday, 28-02-2017

  • 2 teaspoons yeast
  • large handful sugar
  • 1/2 cup 100° water
  • enough flour (I shook the bag in)
  • salt (I added this late)

Best one yet – tripled in size w/in 1.5 hour. Added olive oil to a skillet on low and left for a while and flipped. Tasted like sweet rolls and was pretty dense but still fluffy

🔬


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Sous Vide Chuck


Tuesday, 28-02-2017

  • from frozen
  • sealed with olive oil and garlic
  • 129°
  • went in 1:10

Cooked for 6 hours – could’ve gone twice as long, need to trim fat before cooking.

🔬


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