Dill Pickles (friend's mother's recipe)

In each jar place:

1 handful or head dill 

1 clove peeled garlic

1/8 tsp alum

Pack with pickling cucumbers, whole or sliced

Each jar holds about a pound of cucumbers

Brine:

13 cups distilled water

6 cups white vinegar

1 cup canning salt

Bring to a boil and pour over cucumbers, leave about a 1/2" gap.  One batch of brine fills about twelve jars

Processing:

Boiling water bath for 5 minutes

Note: the pickles are a bit soft, probably because I sliced them.  Perhaps a bit of "Pickle Crisp" next time but that will be a while as I have thirty jars of pickles.

Note 2: I added a quarter of a jalapeno pepper, seeds removed, to each of four of the jars, just to see if I liked spicy pickles.

Spicy Pork Chili

 

3 - 4 pound pork loin roast OR 4 thick cut pork loin chops, cut into 3/4" cubes

2 large sweet onions, chopped

Saute the pork and onions until pork is lightly browned and onions are starting to become more translucent

Add four cloves minced garlic and give it a good stir

Add:

1 green bell pepper, chopped

1 red bell pepper, chopped

1 cup celery, chopped

1 box Pomi chopped tomatoes (or two regular cans)

1 can tomato paste (large size, not the tiny one)

1 can black turtle beans (or your favorite kind of beans)

1 tbsp brown sugar

2 tsp oregano

1 tbsp chili powder (use something good if you can, not the stuff you buy at the grocery store as it will have more flavor.  I have a friend who makes his own and sends me some once a year or so)

Instapot: 25 minutes

Stovetop: Simmer for 45 minutes 

Chicken Pumpkin Cat Food

Two boneless, skinless chicken breaststroke

One small can pure pumpkin (I use Libbys)

Cube chicken and steam for ten minutes

Puree in food processor

Add pumpkin and puree til mixed

Serving size: one large tablespoon