I received a free sample of Tropical Traditions Virgin Coconut Oil. They told me that I wasn't obligated to review it at all, let alone positively, but how could I not? This coconut oil is so far above any other oil that I have ever tried. Smooth, tasty, light....excellent to cook with and even consume plain. It is extremely soothing as a lotion on hands and face and has worked well on my sons eczema. I will not hesitate to purchase this product.
On a side note, we have been using Tropical Traditions expeller pressed coconut oil for quite a while. I love it, too! Several in my family don't care for a strong coconut flavor in foods, so expeller pressed is a great way to get CO into them without a fight. I highly recommend that you bookmark Tropical Traditions and check often. They have unbelievable offers (like Buy One Get One Free!!) and great weekly sales. They also have lots of other products from meats to books to body care. They also have a incredible recipe collection that I visit often. Go look!
I got this recipe from the canning group on Facebook. I haven't made it yet, but it sounds good. I have adapted it slightly for our family's tastes.
Sweet And Sour Chicken
By Marty Junker and Janice Lam
4.5 lbs chicken,boneless, skinless, thighs and/or breasts cut in bite sized pieces
2 large green peppers chopped
1 large red pepper chopped
1/2 of an onion chopped
3 20 oz cans pineapple chunks drained, reserve juice
3/4 cup brown sugar
1 1/4 cups white vinegar
6 tablespoons coconut aminos
1/4 cup ketchup
1 tsp ginger
Layer the chicken, onions, peppers and pineapple in quart jars.
Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.
Pour liquid over the solids in the jar with 1" headspace. REMOVE BUBBLES!
Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.
Split Pea Soup For Canning
2 pounds split peas
1 gallon filtered water
1 onion, chopped
4 carrots
2 cups diced, cooked ham
2 bay leaves
1/2 tsp allspice
4 cloves garlic
4 tsp celery seed
2 tsp salt.
1/4 tsp pepper
Makes about 12 pints or 6 quarts.
Sort and wash peas. Add water and peas to a pot and begin simmering. Chop the onion and carrots finely. You may blend them with a bit of water if you prefer the veggies to be invisible. Add the onion and carrots to the peas. Chop the garlic, dice the ham and add the spices to the pot. Add a pat of butter to keep the foam down. Simmer for 40 minutes. Stir frequently.
Fill jars, leaving an inch of head space. Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. Timing starts when the pressure reaches 10 pounds. If your altitude exceeds 1,000 feet you must adjust for that. For peas, onions and carrots quarts need 90 minutes, pints need 75 minutes.
Banberry Jam-Pomona Pectin Version
5 cups ripe strawberries, hulled and crushed (about 8 cups frozen)
3 1/2 cups ripe bananas, peeled and mashed (about 10)
1/2 cup lemon juice
4 cups sugar, or less, divided
1/2 teaspoon unsalted butter
2 Tbsp Pomona pectin
8 1/2 tsp calcium water
Blend pectin with 2 cups sugar. Combine mashed fruit, calcium water and lemon juice in large pot. Bring to a boil. While vigorously whisking, slowly add sugar-pectin mixture. Taste and add additional sugar as desired. Bring to a boil and keep stirring 1-2 minutes. Add butter if you are getting foam. Cool five minutes, stirring once a minute to distribute fruit.
Ladle into hot, prepared jars and process in a boiling water bath for 10 minutes. Makes 6 pints.
