Canned Minced Marinated Garlic

Minced or Sliced Marinated Garlic

1/4 cup olive oil

1/2 cup white vinegar

1/4 cup lemon juice  

3/4 cup garlic - either minced or sliced 

Using a food processor or knife mince or slice your garlic cloves. In a small saucepan add the olive oil, vinegar, and lemon juice. Heat the brine under medium heat to a simmer and prepare 2-4 oz jars in a small water bath pot heating the jars and lids. (Use a pot with a lid and a steamer rack at the bottom for a quick setup!)  

Remove the jars from the water and fill with garlic to 1/2" headspace. Ladle the brine into the jars and fill to 1/2" headspace with the hot liquid. Using your plastic spatula remove air bubbles and refill to headspace if necessary. Wipe rim of jars with damp paper towel so that the lids will get a good seal. . Add hot lid and tighten jar finger tight.

Add jars back to water bath and process at a full boil for 15 minutes. Remove from heat and let jars sit on the counter over night before storing. For storage remove the rings. 

Citrus Cleaner

1/2 cup Sugar
1 teaspoon yeast
1 liter Water
2 cups Lemon and/or Orange Scraps

Mix and ferment for a month.  Strain into bottle and use.

Lemon Blueberry Bread

Lemon Blueberry Bread

1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries 

 In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.

GLAZE
2 tablespoons lemon juice
1 tablespoon butter melted
1 cup confectioners sugar

Combine all ingredients mix well. Drizzle over bread.

Cough Syrup

Best Cough Syrup Ever
2 T Olive Oil (or Coconut Oil)
4 T raw Apple Cider Vinegar
4 T raw Honey
2 T Water
1/2 tsp. ground Ginger (fresh would be better)
1 tsp. Cinnamon
2 tsp. Lemon Juice (or 3 drops of lemon essential oil)

Combine the oil, apple cider vinegar, honey and water together in a small saucepan and heat very gently and slowly until just melted and combined.  Shut off heat.

Add in the ginger, cinnamon and lemon and stir to combine.

Dosage:  Adults 1 T as needed.  Children 1 tsp. as needed.

This syrup can be stored at room temperature for a few days or in the refrigerator for a few weeks.

 Elderberry Syrup:
1 cup berries
1 teaspoon cinnamon
5 whole cloves
1 tablespoon powdered ginger
2 cups water
1/2 tablespoon citric acid
Cover and bring to boil then simmer covered until reduced by half (about 20-30 minutes). Strain. Add 1 cup honey. You can preserve this by hot water bath for 7 minutes. Makes 3 jelly jars.