Melissa's Spicy Pickles

1 Ball Dill Pickle pickling packet

Cucumbers

Garlic Cloves

Jalapeños 

Make pickles according to packet directions but filling jars add half a jalapeño and 1 clove of garlic to each jar. Follow processing instructions.

Melissa's Zucchini Relish

This relish is delicious on hot dogs or brawts or mixed in with tuna fish.  Its also super yummy served over a block of cream cheese as a chip or cracker dip.  

10 C. Zucchini

4 C. Onions

3 Gr. Peppers

1 Red Pepper  

Chop all in a food processor finely.

Place all ingredients in a  large bowl.  Sprinkle with 5T. Canning salt over top.  Let set overnight.  Rinse well with cold water in drainer.

Syrup:

6 C sugar

2 1/2 C cider vinegar

1 T. Celery Seed

1 T. Black Pepper

2 T. Cornstarch

1 t. dry mustard

Combine syrup ingredients in a large pot.  Bring to a boil.  Mix syrup and zucchini mixture together.  Cook 30 min. at boiling (be sure mixture is boiling before you start the 30 min.)  Stir Occasionally.

Pack in hot jars and seal by turning the jars upside down and letting sit for 10 min. and turn over.  

Must have hot jars or they will break and/or not seal tightly.

Do not hot water bath.

Meg's Melba Jam

3 cups raspberries
2 cups peaches
1 can (20 oz.) crushed pineapple
3 cups sugar
1 large (8.5 cups size) raspberry jello

Blend or crush fruit.  In a large pot with out heat mix the fruit and sugar.  After mixed bring fruit to a boil, stirring constantly.  After it boils immediately reduce the heat to medium and let simmer for 15 min.  Remove from heat, stir in jello.  Mix thoroughly until jello is completely mixed in.  Ladle hot jam in to clean hot canning jars.  Wipe the top of the jar clean and place new canning lid and ring on jar.  Turn the jar upside down and allow jam to cool completely.  Once the jam is cool, turn the jar right side up.  The lid should 'pop' down sealing the jar shortly after jar is flipped.  Enjoy!

Homemade Granola

7 cups old fashioned oats

3/4 cup whole wheat flour
1/2 tsp. kosher salt
1 1/2 Tbsp. flax meal
1 Tbsp. chia seeds
1/2 cup water
1/2 cup coconut oil, melted
1 cup honey or real maple syrup (I use 1/2 cup of each)
2 1/2 Tbsp. vanilla
3/4 cup unsweetened dried cranberries or other dried fruit
1 cup slivered almonds

Preheat oven to 225 degrees.  Line a big cookie sheet with parchment and grease lightly.

In a large bowl combine the oats, flour, salt, cinnamon, flax, and chia seeds.  In a small bowl whisk together the water, the wet ingredients over the dry ingredients.  Mix everything together making sure there are no dry spots.

Spread the granola onto the prepared cooking sheet.  Bake for 1 1/2 hours, stirring gently every 30 minutes.  Then stir in desired fruit and nuts.  Bake another 30-60 minutes (continuing to watch and stir every 20-30 minutes) until granola is light brown and crunchy.

Cool and store in an airtight container.  Granola keeps for up to 6 months.