Wild Blackberry Chipotle Barbecue Sauce!

 

If you are looking for a unique blackberry recipe that is not jam or jelly, this one may be for you!  It's a great way to use an abundance of blackberries.


Wild Blackberry Chipotle Barbecue Sauce

Ingredients:

4 quarts blackberries (16 cups)
3 onions, chopped
2 tablespoons chopped garlic or 1 head of garlic, chopped

3 tablespoons chipotle peppers in adobe sauce, chopped
1 1/4 cups red wine vinegar
2 cups brown sugar
2 cups white sugar
1 can tomato paste
2 tablespoons dried mustard
1 teaspoon salt
1/2 teaspoon dried ginger

Directions:

Add all ingredients to a large crock pot and mix.  Cook on low for 5 hours.  At the end, either blend in the blender or use a stick blender.  You will see seeds floating in the sauce.

Strain mixture through a fine mesh strainer into a pot.  You may need to scrape the strainer with a spoon to dislodge seeds so liquid can go through.  Strain several cups at a time and rinse off strainer between strains to make it easier.

Bring sauce to a boil on stove and turn off.  Ladle into prepared jars leaving a 1 inch head space.  Wipe rims using a paper towel with water and vinegar on it.  Seal.  Water bath for 20 minutes.

Makes about 6 pints, or 12 half pints.

Goes great on pork ribs!

Turkey Dock Meatballs! Yummm!

These are fantastic!  They are different, and while you may hesitate to add the glaze as written, please do.  It is what makes it.  You will not be disappointed!  This recipe can be halved.  This feeds a family of five with leftovers which disappear quickly.
 

Turkey Dock Meatballs

Ingredients:

MEATBALLS:
2 cups finely chopped fresh curly dock
1 1/2 cup dry bread crumbs
4 pounds ground turkey  
4 eggs
1 grated onion  
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sage

GLAZE:  
6 tablespoons brown sugar
1/2 cup ketchup
1/2 teaspoon nutmeg  
2 teaspoons dry mustard

Directions:

Preheat oven to 350 degrees. Wash, rinse and dry dock; chop fine using a food processor.  

Remove hard stems and add one leaf at a time for best chopping.  

Mix with ground turkey, bread crumbs, beaten eggs, onion, salt, pepper and sage. Form into large meatballs and place in greased pans (makes 26-30). 

Combine remaining glaze ingredients and mix well.  Dot glaze on each meatball.  Once evenly divided, use a spoon to spread over the meatballs.  

Bake for 45 minutes. Serve hot!

Canning Goose

If you have never tried goose, it is a very tasty bird! To me, it tastes like the dark meat of chicken. It is very tender, and the skin is thicker. The wings are longer and have practically no meat at all on them.  I prefer goose legs to turkey as there is more meat, and they are not nearly so stringy. I like canning goose after it is baked rather than canning raw. Once baked, you dice it to the size you prefer and it stays that shape after canning. Being that it is a more oily meat, it makes great barbecue for sandwiches!

Canned Goose Meat

Ingredients:

2 geese, thawed

Favorite Seasoning (I used garlic salt, ground sassafras leaves and ground ivy)

Broth or water
4 quart jars

(optional for dog food from leftover skin and organ meat)
4 pint jars
8 tablespoons of dried beans (any variety)
4 tablespoons of vegetables (not onions)

Directions:

Clean and season each goose.  Place in large pan.  Also add organ meat and neck to bottom of pan. Cover with aluminum foil. Remove aluminum foil one hour before cooking is complete. Bake your geese at 325 for four to five hours until done. Be sure and check fluid released from the bird as it cooks.  It may run over and you will need to remove some mid-way.  Allow to cool enough to touch.

Meanwhile, if you choose bone broth, when you start the geese, begin your broth.  By the time the geese are cool enough to handle, the broth will be ready.  I collect bones and odds and ends of vegetables in my freezer just for this. Let it simmer on your stove while the birds cook.

Have two bowls and four quart jars available when removing the meat from the bones. One bowl is for the bones, the other is for the skin and organ meat.  You can use the diced skin and organ meat to can dog food if you prefer.  Otherwise, save it with the bones to make future broth. 

Remove the meat, dice and place in quart size jars. When you have filled your four quarts, add the broth to one inch headspace. Wipe rims with a paper towel that has water and vinegar on it. You will want to remove the oil from the rims for the best seal. Add tops. Place in pressure canner.

If you want to use the leftover diced skin and organ meat to can dog food, now is a good time.  Place the leftovers equally into four pint jars.  Add two teaspoons of dry beans (any variety) to each.  Add another tablespoon of any additional vegetables that you have.  I like to add small pumpkin or potato cubes. Add water or broth to one inch headspace. Wipe rims and add tops.  Place in canner with your quarts. My dogs love home canned dog food!

Pressure can quarts for 90 minutes at 10 lbs pressure. If using all pints, pressure can for 75 minutes. If mixed sizes, pressure can for the largest size. It will not harm the pints to go longer. Remove from canner and allow to cool overnight.  Wash cans and rings in soapy water before putting away.

Freeze the bones for the next round of bone broth!